1184 Notes on Feeding Stuffs. [mar.. 



Wheat middlings, the second cheapest food on the hst, is 

 almost too well known to need comment. It is far the cheapest 

 feeding stuff rich in carbohydrates at the present time. It is 

 a noteworthy fact that foods rich in carbohydrates have been 

 scarce and dear ever since the early stages of the War, no 

 doubt because of the short supply of wheat which in 191 7 and 

 1 91 8 caused other cereals to be used for milhng, and still 

 influence the cereal market generally. Middlings will, no 

 doubt, be largely used for pig feeding, but at its present price 

 it would be found a most useful and economical addition to 

 the diet of fattening cattle to replace roots, which are likel}^ to 

 be running short by now in many districts. In the later stages 

 of fattening, cattle require plenty of carbohydrate in their 

 diet. Normally, this is provided by the sugar in the roots. 

 If roots are scarce it is better to replace them by middlings 

 than by cake. For this purpose i lb. of middlings would take 

 the place of 10 lb. of roots, or, say, 4 lb. would replace about a 

 bushel. 



At present prices it would also be economical to replace 

 part of the oat ration of farm horses by middlings or bran. 

 For this purpose i lb. of oats should be replaced by rather 

 less than i lb. of middlings or by i J lb. of bran. Replacement 

 should take place in proportion to the starch equivalent. 



The third cheapest food in Table I. is semi-decorticated 

 ground nut cake. Since this feeding stuff w^as noticed on the 

 market last month samples have been obtained and analysed, 

 with the following results, which are shown side by side with the 

 analyses of decorticated and undecorticated ground nut cakes. 







Semi- 



Un- 





Decorticated. 



decorticated. 



decorticated 





Per cent. 



Per cent. 



Per cent. 



Water . . 



IO-3 



9-8 



10-3 



Protein . . 



46-8 



34"2 



30-2 



Oil 



7-5 



9'3 



91 



Carbohydrate . . 



23-2 



21 -6 



21-8 



Fibre 



6-4 



17-4 



22 *9 



Ash 



5-8 



7-7 



57 





100 -o 



100 -o 



lOO'O 



Semi -decorticated ground nut cake is shown to be inter- 

 mediate in composition betw^een decorticated and undecor- 

 ticated cake, but approximates much more nearly to the latter 

 than to the former. The process of decortication consists in 

 removing the husk from the seed before crushing. From the 

 high percentage of fibre in the cake described as semi-decor- 

 ticated it is evident that the decorticating process has not 



