14 
BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 
acidity, protein, fat, fiber and ash are more and of nitrogen-free 
extract less than in cream meal. As compared with the corn, it is 
sometimes richer and sometimes poorer in fat. This " standard" 
meal is consumed largely by the poorer classes in the South. 
Table 5. — Composition of low grade ("standard") table meal and of corn from which 
the meal was milled with removal of grits or high grade meal and feed. 
Analysis as received. 
Analysis calculated to moisture-free 
basis. 
Product. 
a 
© 
ii 
u 
c 
>> 
si 
>> 
si 
'3 
ta 
o 
g 
& 
2^ 
"S 
is & 
<0 
g 
a 
3 
< 
ft 
ft 
£ 
o 
< 
< 
ft 
ft 
% 
O 
< 
White corn and meal: 
Mill No. 19, Maryland- 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
P.ct. 
Corn, Middle Wesl . . 
14.71 
21.2 
8.31 
3.68 
70.04 
2.09 
1.17 
24.9 
9.74 
4.31 
82.13 
2.45 
1.37 
Meal, standard 
14.65 
26.2 
7.06 
2.83 
73.81 
.80 
.85 
30.7 
8.27 
3.31 
86.48 
.94 
1.00 
Mill No. 11, Missouri- 
Corn 
15.83 
21.3 
8.78 
3. 67 
68.65 
1.84 
1.23 
25.3 
10.44 
4.36 
81.56 
2.18 
1.46 
Meal, standard 
10.01 
24.1 
9.97 
4.34 
72.31 
1.80 
1.57 
26.7 
11.07 
4.82 
80.37 
2.00 
1.74 
Mill No. 22, Missouri- 
Corn, Middle West. . 
15.19 
24.2 
8.81 
3.54 
69.20 
1.92 
1.34 
28.4 
10.39 
4.17 
81.59 
2.27 
1.58 
Meal, standard 
11.51 
21.8 
8.59 
3.36 
74.39 
.99 
1.16 
24.6 
9.72 
3.80 
84.05 
1.12 
1.31 
Mill No. 23, Missouri- 
Corn 
16.19 
23.3 
8.00 
3.52 
69.10 
1.96 
1.23 
27.8 
9.54 
4.20 
82.45 
2.34 
1.47 
Meal, standard 
13.42 
20.8 
8.15 
3.96 
72.05 
1.12 
1.30 
24.0 
9.42 
4.58 
83.20 
1.30 
1.50 
Mill No. 37, Tennessee- 
Corn, Illinois 
12.60 
24.7 
8.34 
3.73 
72.06 
2.00 
1.27 
28.3 
9.55 
4.27 
82.44 
2.29 
1.45 
Meal, standard 
14.03 
14.5 
9.15 
5.26 
68.26 
1.74 
1.56 
51.8 
10.65 
6.12 
79.40 
2.02 
1.81 
Mill No. 26, Tennessee — 
Corn, Illinois 
13.87 
26.0 
7.97 
3.60 
71.26 
2.08 
1.22 
30.2 
9.25 
4.19 
82.73 
2.42 
1.41 
Meal, standard 
12.10 
19.7 
7.94 
3.48 
74.33 
.98 
1.17 
22.5 
9.03 
3.96 
84.56 
1.12 
1.33 
Mill No. 27, Tennessee — 
Corn 
12.63 
24.2 
8.31 
3.67 
72.16 
2.06 
1.17 
27.7 
9.51 
4.20 
82.59 
2.36 
1.34 
Meal, standard 
12.03 
23.2 
8.62 
3.61 
7:?. i:> 
1.44 
1.15 
26.4 
9.79 
4.10 
83.16 
1.64 
1.31 
Mill No. 28, Tennessee- 
Corn 
12.74 
21.0 
9.22 
4.72 
70.43 
1.72 
1.17 
24.1 
10.56 
5.41 
80.72 
1.97 
1.34 
Meal, standard 
11.56 
21.5 
9.90 
4.32 
71.40 
1.29 
1.53 
24.3 
11.20 
4.88 
80.73 
1.46 
1.73 
[Maximum... 
14. 65 
44.5 
9.97 
5.26 
74.39 
1.80 
1.57 
58.1 
11.20 
6.12 
86.48 
2.02 
1.81 
Meal^ Minimum 
10. 01 
19.7 
7.05 
2.83 
68.26 
.80 
.85 
22.5 
8.27 
3.31 
79.40 
.94 
1.00 
[Average 
12.41 
25.2 
8.67 
3.89 
72.48 
1.27 
1.28 
28.9 
9.89 
4.15 
82.74 
1.45 
1.47 
GRITS. 
Table 6 shows the composition of five samples of table grits and six 
samples of brewers' grits taken from mills in the Middle West. The 
difference in composition between the two classes lies chiefly in the 
lower percentage of fat in the brewers' grits. 
