192 THE BOOK OF CORN 



from which it is made. When derived largely from 

 the hulls, as in the case of bran, the content of crude 

 fiber will be relatively high, and the content of protein 

 and fat will be relatively low. If made from the 

 germs, as in the case of the germ meals, it will run rela- 

 tively high in fat and ash and moderately high in 

 protein. The gluten as separated from the starch, 

 when unmixed with other materials, is distinguished 

 by its high protein content. 



As found in the market, the principal brands are "sugar 

 corn" or "starch" feed, made up mostly of hulls and germs; 

 gluten meal, which comes from the flinty portion of the kernel ; 

 and gluten feed, which is now a mixture of hulls and the 

 gluten part. When unmixed with other parts of the kernel, the 

 hulls are also known as corn bran, and the germ portion from 

 which the oil has been pressed is called, when ground, germ 

 oil meal. The corn bran contains the least protein and the 

 gluten meal the most, while the gluten feed and germ oil 

 meal occupy a position between these. It should be remarked 

 that the commercial names for gluten products are not always 

 a safe guide in their purchase.* 



All foods of this class, including such other by- 

 products as wheat bran, wheat middlings, linseed 

 meal, cottonseed meal, etc, should invariably be pur- 

 chased on the basis of a guaranteed content of pro- 

 tein, fat, nitrogen free extract and fiber, just as com- 

 mercial fertilizers are now purchased on a guaranteed 

 content of nitrogen, potash and phosphoric acid. 



DIGESTIBLE NUTRIENTS 



While the tables to which reference is made, 

 showing the amounts of the different classes of nutri- 

 ents contained in the different varieties of corn, and 

 the different parts of the plant, cannot fail to be inter- 

 esting and instructive to the student of animal nutri- 

 tion, at the same time it should be borne in mind that 

 only a part of any vegetable food is digested by the 



•Jordan — The Feeding of Animals. 



