440 APPENDIX 



Nitrogen- 

 free 



Water Ash Protein Fiber extract Fat 



% % % % % % 



Mill Products 



Com meal 15. 1.4 9.2 1.9 68.7 3.8 



Com-and-cobmeal.... . 16.1 1.5 8.5 6.6 64.8 3.5 



Oatmeal , . . . 7.9 2. 14.7 .9 67.4 7.1 



Barley meal 11.9 2.6 10.5 6.5 66.3 2.2 



Rye flour 13.1 .7 6.7 .4 78.3 .8 



Wheat flour, all analyses 12.4 .5 10.8 .2 75. 1.1 



Buckwheat flour 14.6 1. 6.9 .3 75.8 1.4 



Ground linseed 8.1 4.7 21.6 7.3 27.9 30.4 



Pea meal 10.5 2.6 20.2 14.4 51.1 1.2 



Sojar-bean meal 10.8 4.5 36.7 4.5 27.3 16.2 



Ground com and oats, 



equal parts 13. 2.2 10.5 5.7 64.2 4.4 



Waste Prodiuis 



Com cobs 10.7 1.4 2.4 30.1 54.9 .5 



Hominy chops 11.1 2.5 9.8 3.8 64.5 8.3 



Com bran 9.1 1.3 9. 12.7 62.2 5.8 



Com germ 10.7 4. 9.8 4.1 64. 7.4 



Com-germ meal 8.1 1.3 11.1 9.9 62.5 7.1 



Gluten meal — 



Cream 10.1 .8 33.7 1.7 51.1 2.6 



Chicago* 12.3 1.3 36.5 1.4 45.8 2.7 



King 7.4 .5 33.7 1.2 52.6 4.6 



Gluten feed 7.8 1.1 24. 5.3 51.2 10.6 



Buffalo* 9.6 2.3 27.1 6.7 51.1 3.2 



Peoria* 7.5 .8 19.8 8.2 51.1 12.6 



Diamond, or Rock- 

 ford 8.9 .8 23.6 6.6 56.6 3.5 



Chicago maize feed 9.1 .9 22.8 7.6 52.7 6.9 



Glucose feed and glu- 

 cose refuse 6.5 1.1 20.7 4.5 56.8 10.4 



Dried starch feed and 



sugar feed 10.9 .9 19.7 4.7 54.8 9. 



Starch feed, wet 65.4 .3 6.1 3.1 22. 3.1 



Oat hulls 7.3 6.7 3.3 29.7 52.1 1. 



Oat feed 7.7 3.7 16. 6.1 59.4 7.1 



Barley screenings 12.2 3.6 12.3 7.3 61.8 2.8 



Maltsprouts 5. 6.4 27.6 10.9 47.1 3. 



Brewers' grains, wet . . . 75.7 1. 5.4 3.8 12.5 1.6 



Brewers' grains, dried.. 8.2 3.6 19.9 11. 51.7 5.6 



Grano gluten 5.8 2.8 31.1 12. 33.4 14.9 



Rye bran 11.6 3.6 14.7 3.5 63.8 2.8 



Rye shorts 9.3 5.9 18. 5.1 59.9 2.8 



Wheat bran from spring 



wheat 11.5 5.4 16.1 8. 54.5 4.5 



^Included in above average. 



No. of 

 analy- 



77 

 7 

 6 

 3 

 4 



20 

 4 

 2 



18 



12 



5 



3 



6 



11 



3 



2 



4 

 12 



4 

 2 



15 

 3 

 1 

 7 

 1 



10 



