Xii CONTENTS 



305; Losses through curing fodders, 306; The harvest- '^™* 

 ing of forage crops, 307; Maximum yield of forage crops 

 at maturity, 308; Value of crops not proportional to 

 yield, 309; Age decreases digestibility, 310; Maize unlike 

 other grasses, 311; Alfalfa, 312. Silage: Nature of the 

 changes in the silo, 313; losses in silo, 314; Com an 

 important silo crop, 315; Extent of loss in the silo, 316; 

 Necessary loss in silo, 317; Financial importance of 

 sUo losses, 318; Ensiling vs. field-curing, 319; Crops for 

 silage, 320; Construction of silo, 321; Filling the silo, 

 322; Mature corn desirable for silage, 323; Cutting and 

 shredding ensilage material, 324; Rate of fiUing sUo, 

 325. The Straws: 326. Roots and Tubers: 327. Grains 

 and Seeds: 328. Storage of ^ain, 329. 



CHAPTER XrV 

 Cattle Foods — Commbrciai, Feeding-Stuffs . . . 242-271 

 Classes of commercial by-product feeding-stufis, 330; 

 Wheat offals, 331; Structure of the wheat grain, 332; 

 The milliag of wheat, 333; Composition of milling prod- 

 ucts of wheat, 334; Milling processes compared, 335; 

 Screenings, 336; Residues from breakfast foods, 337; 

 The oat grain, oat hulls, 338; Oat clippings, 339; Barley 

 feed, 340; Hominy feed, 341; Brewers' grains; malt- 

 sprouts, 342; Residues from starch and glucose manu- 

 facture, 343; Structure of the maize kernel, 344; Manu- 

 facture of starch, 345; Residues from the manufacture of 

 beet-sugar, 346; The oil meals in general, 347; Methods 

 of extracting oils, 348; Cottonseed meal, 349; Cotton- 

 seed hxills, 350; Extraction of oil from the cottonseed 

 kernels, 351; Composition of cottonseed oil by-prod- 

 ucts, 352; Linseed oil (oil meal), 353; Extraction of 

 Unseed oil, 354; Old process vs. new process linseed 

 meal, 355. Chemical Distinctions in Cattle Foods: 

 Coarse foods vs. grains and grain products, 356; Classi- 

 fication of feeds according to the proportion of nutrients, 

 357; Misleading terms for feeding-stuffs, 358; Classi- 

 fication of feeding-stuffs, 359. Foods of Animal Origin: 



