. The feeding of animals. prepared tounderstand the significance of the statement that in mill-ing wheat the flour of various grades comes from thestarch cells, the otherportions passing intothe bran, shorts, andmiddlings, which col-lectively are termed theoffal. If only the coat-ings, gluten layer, andgerm went to make upthe offal it would in-clude only about 14 or15 per cent of thekernel, the flours takingthe remainder, but, asa matter of fact, nomilling methods so farused completely separate the starch cells from theinclosing tissue, so that the offal is perhaps never lessthan 25 per cent o
. The feeding of animals. prepared tounderstand the significance of the statement that in mill-ing wheat the flour of various grades comes from thestarch cells, the otherportions passing intothe bran, shorts, andmiddlings, which col-lectively are termed theoffal. If only the coat-ings, gluten layer, andgerm went to make upthe offal it would in-clude only about 14 or15 per cent of thekernel, the flours takingthe remainder, but, asa matter of fact, nomilling methods so farused completely separate the starch cells from theinclosing tissue, so that the offal is perhaps never lessthan 25 per cent of the whole grain. In milling tests con-ducted by the Minnesota Experiment Station, the offalfrom several lots of wheat, good and bad, varied from25 to 40 per cent. If four bushels of w^heat are consumedper capita by the population of the United States, whichis below the estimate, and if only one-quarter of this isconverted into offals, the amount of bran and middlingsannually consumed by our domestic animals is not less. Fig. 12. Partial scetion of wheat kernel(enlarged 155 diameters). 1, seed pod;2, outer seed coat; S, inner seed coat;4, gluten cells; 6, starch cells. 246 THE FEEDING OF ANIMALS than 3,000,000 tons, barring the quantity which may beexported. 334. Composition of milling products of wheat.—Itis a fact worthy of special comment that because ofa somewhat irrational standard of excellence for bread,certain parts of the wheat kernel best adapted to thenourishment of young and growing animals are separatedwith great care to be used by the brute life of the farmrather than by the farmer and his family. A comparisonof the composition of the whole wheat kernel, whiteflour, and the various parts of the offal emphasizes thispoint. The figures given are taken from the results ofan investigation by Snyder, of Minnesota, in which hecompared the composition of different grades of wheatwith that of the flour and products obtained from them: Table XLIX. Composition of Wheat a
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