BIILLETITnT I^o. 200. 



DEPARTMENT OF CHEMISTRY. 



THE NUTRITIVE VALUE OF CATTLE FEEDS. 



2. OAT BY-PRODUCTS FOR FARM STOCK. 



BY J. B. LINDSEY AND C. L. BEALS. 



A. The Process of Manufacture. 



Oat feed is the residue from the oat meal mills engaged in the prepa- 

 ration of oat products for human consumption. 



In the miUing process the first step consists in separating the light 

 and double oats and other cereal seeds, as well as sticks and straw, from 

 the oats suitable for human consumption. These latter oats are divided 

 into two or more grades, depending upon size, in order to gain efficiency 

 in milling, and are then roasted or dried in open pans over fire with con- 

 stant stirring, in order to drive off as much moisture as possible. From 

 the roasters the oats are run over coolers and dusters, and then to the 

 stones which remove the hulls. This latter process, called the first milling 

 or hulling, does not remove all of the hulls, and the unhulled oats are 

 subjected to a second milhng to complete the process. 



Mill run oat feed contains the hulls, usually reground, together with the 

 middlings and dust removed in the first milling. The residue from the 

 second milling contains a much larger proportion of middhngs, and, 

 together with some middlings recovered in cleaning the rolled oats, is 

 used in calf meals and poultry feeds, and is not returned to the oat feed. * 

 It is understood that mill run oat feed, as above described, should be a 

 comparatively uniform product, especially as produced at the larger 

 plants in the United States. On the other hand, small Canadian mills, 

 because of a less efficient process of separation, are likelj' to put out an 

 oat feed of better quaUty than the average run from the larger American 

 mills. 



' One large manufacturer states that in its process the middlings and dust from the second 

 milling are also incorporated in the oat feed, and that the material use! in calf and pig meals 

 represents the fine oat particles and chips made in cutting groats or shelled oats, together with 

 the fine flakes that come from the rolled oat aspirators, and also the pieces of groats which are 

 unsatisfactory for rolling on accouct of being broken. It seems reasonable to assume that the 

 process of manufacture may vary somewhat in different establishments. 



