BIBLIOGRAPI1Y. Morrow and Hunt, Soils and Crops of the Farm (Chicago. 1892) ; Bulletin No.
of the United States Department of Agricul ture (Washington, 1900) ; Goodfellow, Dietetic 'Valve of Bread (London. 1892) : Jago. Test-Book of the Science and Art of Bread-Making (ib., 1895) ; Kick, Flour Milling (ib., 1888) ; Cereals mid Cereal Products. United States Deportment of Agriculture, Division of Chemistry, Bul letin 13, pt. 9; The Chemical Composition of American Food Materials, United States De partment of Agriculture, Office of Experiment Stations, Bulletin 28 (revised) ; Snyder and As regards composition, wheat grain is very nutritious. It contains somewhat more starch, less fat. and more protein than corn. and thus is a better balanced feeding stuff. Winter and spring wheat do not differ materially in com position. Low-grade flour of dark color and not very satisfactory for baking has a high feeding value, especially for growing pigs, hard-worked horses, and mild: cows. Stale bread is some times fed to farm animals. The terms mid dlings and shorts are often used interchangeably. Occasionally shorts consist of reground bran, almost free from floury particles, with the sweepings and dirt of the mill added. Such material is very inferior for stock and should not he used. Good middlings do not have a very
high content of crude aro and are especially useful for feeding pigs and horses. For the latter, middlings, should be mixed with corn meal, oats, or other feeding stuffs, as this material is rather concentrated, Digestion ex periments with middlings have shown that about 75 per cent. dry matter, SO per cent. protein, 33 per cent. crude fibre, and 81 per cent. nit rogen free extract are digestible. Bran contains a high percentage of crude fibre, and in this respeet somewhat resembles straw. Although it contains considerable nutritive material, it is given by Voorhees, Studies on Bread and Bread-Making. United States Department of Agriculture. (Alice of Experiment Stations, Bulletin 67 ; Woods and Merrill, A Report of Inrestigations on the Diges tibility and Xutritire Value of Bread, United States Department of Agricultrtre. Office of Ex periment Stations. Bulletin 85: Snyder, Studies on Bread and Bre-ad-Making, l'nited States De partment of Agriculture, Glliee of Experiment Stations, Bulletin 101; Atwater. Bread and the Principles of Bread-Making. United States De partment of Agriculture, Farmers' Bulletin 112.
See PLOW, PLowLNG EA PERs. l? EA l'INfi ; etc.: