1&22.] 



Notes on Fekdinc. Sti its i<>k May. 



1S1 



FARM VALUES. 







Value per Manurial 

 Ton on Value per 

 Farm. 1 Ton. 



£ 8. | £ s. 



Food 

 Vain ■ jx*r 

 Ton. 



£ s 



8.E. 



foO 

 lbs. 



. 



per 

 unit 

 S,E. 



8. 



Market 



.8.1 . 

 d. 



Potatoes - - 







2 7 



5 



2 2 



18 



2/4 



1-25 



Swedes 







ID 



3 



16 



7 



2/3 



1-20 









18 



4 



14 



6 



2/4 



1 -25 



Good Meadow Hay 







6 6 



18 



5 8 



31 



3/6 



1-87 



Good Oat Straw - 







3 !» 



10 



2 19 



17 



3/6 



1-87 



Good Clover Hay 







6 16 



1 4 



5 12 



32 



3/6 



1 -87 



Vetch and Oat Silage - 







1 11) 



8 



1 11 



1 1 



2/3 



l-io 



NOTE. — The prices quoted above represent the average prices at which a etna] wholesale 

 transactions have taken place in London, un'ess otherwise stated, and refer to the price ex mill or 

 store. The prices were current at the end of March and are, as a rule, considerably lower than 

 the prices at local country markets, the difference being due to carriage and dealers' commi—i in. 

 Buyers can, however, easily compare the relative prices of the feeding stuffs on offer at their local 

 market by the method of calculation used in these notes. Thus, suppose palm kernel cake is offered 

 locally at £10 per ton. Its manurial value is £1 9s. per ton. The food value per ton is therefore 

 £8 lis. per ton. Dividing this figure by 75, the starch equivalent of palm kernel cake as given in 

 the table, the cost per unit of starch equivalent is 2s. 3d. Dividing this again by '22 4, the number 

 of pounds of starch equivalent in 1 unit, the cost per lb. of starch equivalent is 1"2 Id. A similar 

 calculation will show the relative cost per lb. of starch equivalent of other feeding stuffs on the same 

 local market. From the results of such calculations a buver can determine which feeding stuff gives 

 him the best va'ue at the prices quoted on his own market. 



middlings and fine middlings constitutes the grade known as 



straight run 



middlings. A mixture of coarse middlings and 



pollards is similarly known as straight run pollards. The three 

 fractions combined would constitute straight run offals. Given 

 in the form of a diagram the results obtained are as follows : — 



Wheat kernel is 

 separated into 

 5 fractions. 



1. Flour 



2. Fine middlings 



3. Coarse middlings 



4. Pollards 

 Bran 



Straight run middl 



Straight run poll; 



") Straight 

 & y run 

 ardsj offals. 



The investigation also showed that fine middlings, coarse 

 middlings, pollards and bran had a fairly definite chemical 

 composition and each could be placed in its proper grade on its 

 chemical composition. From the investigation it was also 

 possible to group the local names into their proper grades. 

 Thus fine middlings is identical with seconds, fine thirds and 

 biscuit middlings. 



Coarse middlings is identical with sharps, thirds, parings 

 and boxings. 



Pollards is identical with randans, coarse sharps and 



The composition and digestibility of the four important 

 grades of wheat offals are given in the Ministry's Miscellaneous 

 Publication No. 32* {Rations for Farm Stock), and by compar- 

 ing the analysis of any given sample of offals bought locally 

 with these standard analyses it should be possible for the buyer 



° Obtainable from the offices of the Ministry. 10 \\ hitohaU Flai r. S.W. 1. 

 Price 6d. post free. 



