NITROGENOUS FEEDING STUFFS. 1 
Some prejudice exists against the use of gluten feeding 
stuffs, because of the belief that the sulphuric acid used in the 
manufacture of glucose affects the gluten feeds. ‘This prejudice 
is entirely unwarranted, as all of these by-products come 
directly from the corn by mechanical means of separation 
before the manufacture of the glucose is begun. 
The various gluten feeds have, in recent years, come into 
use very largely for feeding milch cows. They have been used 
with good results for increasing the quantity of milk, and the 
only objectionable effect noticed on butter has been a slightly 
softer texture. This may be overcome by using the glutens 
in connection with cotton seed meal. ‘The chief difference in 
_the composition of the glutens is in the amount of protein, 
and their relative values can be estimated very closely by the 
percentages of this constituent contained in them. ‘The gluten 
feeds, owing to the presence of the corn hulls, contain consid- 
erably more fibre and starchy materials and less of the protein 
than do the gluten meals. The gluten feeds will vary from 
I2 to 24 per cent. in protein and from 9 to 14 per cent. in fat, 
while the gluten meals contain from 25 to 38 per cent. of pro- 
tein and 4 to 12 per cent. of fat. 
BY-PRODUCTS FROM THE MANUFACTURE OF FLOUR. 
The principal by-products from the manufacture of flour are 
wheat bran and wheat middlings. Other cereals, such as rye 
and buckwheat, afford by-products of considerable value, but 
these are found in the trade to only a limited extent. ‘There 
are other trade terms in use to designate certain by-products of 
wheat, such as wheat feed, ship stuff, shorts, flour feed, etc. 
Many of these vary greatly in composition, and are often com- 
posed in part of corn, oats, or other mill products. The terms 
are so misleading and the composition so variable that it is 
usually wise to avoid buying these products except on guaran- 
teed analysis. Wheat bran and wheat middlings generally 
mean definite products, and while they vary somewhat in com- 
position this is due mainly to variations in the original grain 
from which they are made. 
Wheat Bran.—This by-product consists of the outer covering 
of the wheat kernel with but very little of the flour. When 
not ground it isa bulky feed of great value for mixing with 
