28 BULLETIN OF THE BUSSEY INSTITUTION. 
In explanation of these analyses it may be said that the term 
“albuminoids” includes gluten, albumen, casein, ete., i. e. all the 
nitrogenized, flesh-forming, or so-called plastic elements of nutrition 
contained in the substances examined. 
“ Carbohydrates” includes, besides fat, starch, dextrin, sugar (if any 
there be), and the more tender and easily decomposable portion of the 
woody fibre. The term, therefore, represents a class of substances 
which go to nourish the animal in one and the same way, and which, 
excepting fat, are generally supposed to be of equal or very nearly 
equal values for that purpose. “Fat” is given by itself in a separate - 
line because of its acknowledged superiority to the other carbohy- 
drates as an article of food. It is to be remarked that the fat of bran, 
as dissolved out by ether, is remarkably pure and of firm consistence. 
It will be noticed that the analyses illustrate the fact observed long 
ago by chemists that there is much more fat in coarse than in fine 
bran. Thus I find, on the average, four and a quarter per cent of fat 
in American shorts, and less than three per cent, on the average, in 
the middlings and ship-stuff. Dumas, Boussingault, and Payen (An- 
nales de chime et de physique, 1843, 8, pp. 86, 87) found : — 
In wheat four . ; : . 1.40% of fat. 
In fine bran . : , 4 4.80. & 
In coarse bran. : ’ . 620 
The observations of Johnston, in his “ Lectures on the Applications 
of Chemistry to Agriculture,” New York, p. 530, are analogous. He 
found the “pollard” of wheat to yield more than twice as much oil 
as the fine flour obtained from the same sample of grain, and in four _ 
portions separated by the miller from a superior sample of wheat — 
grown at Durham he found (loc. cit., pp. 530, 601) the following 
amounts of fat :— 
In the fine flour. : : : » dae 
“« « pollard pe rae ae 2.4 
“ “ boxings . : ‘ “ : . 8.6 
ely brane)! wee BSB 3" 3.3 
I do not. know in what proportions shorts, fine-feed, and middlings 
are produced in the mills of this country. So far as relates to the 
proportion of flour (of first quality) to feed, the current statement is 
that five bushels or three hundred pounds of wheat yield one barrel or 
one hundred and ninety-six pounds of flour. The loss through evapo- 
