50 Report of THE DEPARTMENT OF ANIMAL HUSBANDRY OF THE 
amount of bran present. The bran contains from 10 per ct. to 
12 per ct. of protein and the hulls from 3 per ct. to 5 per ct. 
SAMPLES OF BUCKWHEAT MIDDLINGS COLLECTED IN NEw YorK Durine 1898 



AND 1899. 
Station Sample: Where Ton selling | Station Sample: Where Ton selling 
number. collected. price. number. collected. price. 
A ee EL DUONG. teu coat cus $13.00 | G59... Delhi... 50.00 eee $16 00 
433:. Hornellsville* ........ 4 14,00 | 728... Lawyersville |... a:ac eee 
Oe et EEL TIS arcs cre ete 14-00 | 696... Oneonta...s.% i.e 13 00 
Ob ee WALETtOWM! Soon e ek ss 14:00:) 5100 Watertowili~..2..cne 14 00 
630.3 Binghamton wesw. «sec 14 00 
ANALYSES OF SAMPLES OF BUCKWHEAT MIDDLINGS. 

P g 
EF q #8 
oF 5 5 2 4h os 
3 S$, Gis fi on ee 
Dn = < A cm Dn Be 
Per ct. Per ct. Per ct. Per ct. Per ct. Penct. Perct, 
426. Buckwheat middlings... 10.39 4.24 27.25 5.73 21.9 45.06 7 
453. Buckwheat middlings... 11.14 5.01 27.38 - 5.55 30.3 43.29 7.63 
499. Buckwheat middlings... 9.90 5.14 30.31 7.68 17.4 38.96 8.01 
511. Buckwheat middlings... 12.77 4.29 26.44 2.75 24.2 46.87 6.88 
530. Buckwheat middlings... 11.30 4.50 24.81 4.29 35.8 48.55 6.55 
728. Buckwheat middlings... 13.40 4.65 25.31 9.42 .... 41.05 6.17 
696.. Buckwheat, “feed ”....:°'11.504.85" 26. 38° IDtOl S207 ale Foie 
510. Buckwheat, “ships” ... 12.19 5.78 33.75 4.78 15.6 34.30 9.20 
Aver sete Ala 32 Pa, 11:56 4.81 27.70. 6.64 ..... 41985 08o0 
Average starch and 
sugar, 6 samples... ..... bik de eto ial ease 24s. Biggie bas cece 



No one of the lots of buckwheat middlings sampled seems to 
have been of inferior quality. There is seen to be a wide varia- 
tion in the protein content, however, as it ranges from 24.8 per 
ct. to 33.75 per ct. in the various samples. 
MILLING OFFALS FROM WHEAT. 
The offals from milling wheat are probably the oldest, best 
known and most popular by-product feeding stuffs found in the 
market. These consist of the brans, middlings and low grade 
flours. | | 
The prominent differences between these products and the 
original wheat kernels, and especially between these and the fine 
