New YorK AGRICULTURAL EXPERIMENT STATION. 431 
TABLE LV.— SAMPLES FALLING BELOW GUARANTEES. 

In protein. In fat. 
i“ Per ct. Per ct 
A Te EEN) tt Aetetek A ON, OY 50 30 
ee ee a, fra ate ad pecs 31 23 
UE ir.) Seo, onto ana sete brciniahy, Ld + te aig eh ee ee 13 yf | 
Most of the discrepancies, during the past season, fall upon 
the unlicensed and proprietary goods, nearly all of the standard 
feeds being as good as indicated by the guarantee, in many 
cases even exceeding it. 
As repeatedly shown in former bulletins, the sale and use as 
adulterants of such materials as oat hulls and corn cobs are a 
serious menace not only to the commercial reputation of the 
feeding stuff trade, but to the farmer’s pocketbook. The atten- 
tion of consumers is emphatically directed to certain brands of 
goods included in the above list of analyses. 
A word of explanation, although a repetition of previous 
statements, is given in this connection. The percentage of crude 
fiber in oats is shown by tables of analyses to vary from 1.5 per 
ct. to 12.9 per ct., the average being 9.5 per ct., and in dent corn 
from 0.9 per ct. to 4.8 per ct., with an average of 2.2 per ect. If, 
then, a mixture is made of average corn and oats in equal parts, 
the percentage of fiber should approximate 5.8 per ct. If two- 
thirds corn and one-third oats, the average percentage of fiber 
would be 4.6 per ct. When, therefore, a mixture supposedly 
corn and oats, and which actually contains a considerable pro- 
portion of corn, shows 10 per ct. of fiber and upwards, it is 
reasonable to conclude that oat hulls or very inferior oats are 
present. Another indication of the presence of oat hulls in 
so-called corn and oat mixtures is a percentage of protein as 
low as 9 per ct. or below. To be sure some manufacturers are 
Shrewd enough to introduce into their compounded goods 
enough of some highly nitrogenous material to bring the pro- 
portion of protein up to or above what pure corn and oats 
would contain, but this expedient in no way increases the 
value of the inferior ingredients present. The percentages 
