The Birmingham age-herald., 1916-08-13
By MICHAEL K. BOYER
Poultry Editor of The Farm Jourr

to 1O.S parts of digeStible carbohydrateS and fats. It is an excellent heating food for winter feeding, and has strong fat tenng qualities.
 Gluten meal and feeds are the by-prod- ucts in the manufacture of starch and glucose from Indian corn. In other words, that portion of commercial shelled corn that remains after the separation of the larger part of the starch, the germ and the bran by the processes employed in the manufacture of cornstarch and glu- cose. It is a very digestible protein con- centrate
 The value of corn as poultry food is in the large amount of oil and sugar it contains, and the ease of digestion. It is the richest in carbohydrate nutriments (with the exception of sunhower seed and faxseed) but decidedly low in the min eral nutrients, and weak in protein. Corn should be fed with such foods as are rich in protein and ash.
 WELL BALANCED GRAIN Wheat analysis shows a difference in the spring and winter varieties Spring wheat calls for 104 water, 1.s ash, 12 5 protein, Is fibre, n.2 nitrogen free ex- tract, and 2.2 fat. Winter wheat has 1o.5 water, Is ash. 11.S protein, IS fibre, 72.o nitrogen free extract, 2.1 fat
 Of the by-products, bran has Il g wa- ter, 5.S ash, 15.4 protein, 90 fibre 53.9 nitrogen free extract, and 40 fat Mid dlings have 12.1 water, 3.3 ash. 15.6 pro- te.n, 4.6 fibre, GOA nitrogen free extract and 40 fat.
 Wheat stands at the head of all poul- try grains. It is the most nearly com plete and well-balanced. It contains less oil, but more protein and starch than does corn. The by-products-bran and middlings-are of more value, pound for pound. than the whole grain. Wheat bran consists mostly of the outer coverings of the wheat kernel, and a good quality should contain at least 15 per cent of protein. Wheat middlngs consist chiefly or the inner layers of the covering of the wheat kernel
 Wheat bran Is only 62 per cent di gestible, has 125 per cent of digestible protein, and from the standpoint of nutrition cannot otherwise be regarded than as an expensive food. But 1t i, palatable, slightly laxative and forms valuable feed with which to mix the heavier concentrates. Wheat middling. possess about 25 per cent greater feed ing value than bran.
 While wheat bran Is not so rich in protein as gluten feed, gluten meal, oil meal, or the best grades of wheat or buckwheat middlings, it contains moro mineral matter. It also adds bulk to the ration so that the stomach juices can act upon it.
 Middlings contain very little crude fibre. Being rich in glutinous matter, middlings are most valuable to use with cornmeal. and in the mashes of all rations containing much corn. But a mash made largely of middlngs is doughy, sticky and not relished by fowls. One-fourth to one-third is tho proportion of middlings commonly used.
 FOOD THAT GIVES ENERGY
 Oats are richer in digestible protein than either corn or wheat. The oil content, however, is about the same as in corn. The starchy material is pro- portionately low. Good oats are prob ably the best whole grain to balance a heavy corn ration. There is a greater stimulating virtue in oats than in other grains.
 The analysis of oats is 11.0 water, 80 ash, 11.S protein, s.5 fiber, 59.7 nitro- gen free extract and 50 fat.
 An English analysis of oats is per cent of fat, IS per cent of flesh form ing, AZ per cent of warmth-giving and per cent of bone-making properties. The husk or fibre is extremely great, being 20 per cent of the whole.
 This same authority says best wheat contains 3 per cent of fat, 12 per cent of flesh forming. 70 per cent of warmth giving and per cent of bone making properties, with very little husk or fibre.
 Of Indian corn one authority states there is per cent fat, 12 per cent fresh forming, 65 per cent warmth-giv- ing and 1 per cent of bone-making qualities.
 Oats are not recommended for a finishing food, while fattening for market, as they produce light color to the skin and shanks, not desirable in American carcasses.
 Other grains than corn, wheat and oats are frequently added to the bill of fare by some poultrymen, chief among which are Kafir corn, buckwheat and barley.
 The analysis of Kafir corn is 12.5 water. 1.3 ash. 1o.s protein, 1.s fibre, 70.5 nitrogen free extract and 2.9 fat. For buckwheat, 12.6 water, 20 ash, 10.0 protein. S.7 firbre. 64.5 nitrogen free extract and 2.2 fat. For barley, 10.9 water, 2.4 ash, 12.4 protein, 2.7 fibre, ss.s nitrogen free extract and Is fat. Kafir corn is one of the very best grains for poultry, and more suitable for gen oral feeding than Indian corn, and is not so fattening.
 ENGLAND'S BEST GRAIN Barley is an excellent feed, but fowls do not take SO readily to it. Its feed- ing value is nearly the equal of wheat. But as 1t contains little more fiber, it is less palatable. The hull seems to be the fowls main objection. Barley con- tains a little more bone and muscle forming food than wheat As a growing food its value is intermediate with oats and peas. It contains more protein than either corn or buckwheat. and little less than oats or wheat. Barley, how ever, contains more of the carbohydrates than oats. buckwheat or peas, and Is con- sidered one of the richest and best of poultry grains. After fowls once become acquainted with barley. they relish 1t highly. Barley, according to an English analysis. contains very small quantity of fat or oil. has 13 per cent of flesh forming properties. 55h per cent of | warmth-siving and per cent of bone making substances. It is, therefore. one of the most suitable grains for growing
 stock, and for egg production.
 Compared with other grains. buckwheat