This constitutes but 1.5 per cent of the entire kernel. It contains more than 35 per cent of protein. Bran forms about 15 per cent of the kernel and contains 17-19 per cent of protein. The remainder of the seed, about 83 per cent, is endosperm, containing about 11 per cent of protein.

Wheat germ has dietary properties exceptionally valuable in several respects (2). Its proteins are abundant and are of good quality; its content of the essential mineral elements is much greater than in bolted flour; it is exceptionally rich in the anti-neuritic substance, water-soluble B, and contains a considerable amount of fat-soluble A. Probably enough of the latter substance is present to meet the needs of the growing rat if germ constituted about 75 per cent of the diet. Strange to say, it contains but very little of the anti-scorbutic substance, water-soluble C (3). The oil, of which the germ contains about 10 per cent, leaves a somewhat unpleasant after taste, and is somewhat injurious to animals (4).

The germ contains a yellow pigment in considerable amount and this contributes to the color of whole wheat flour. The color of the latter is, however, due principally to the bran layer. In order to make flour white, it is necessary to remove both the germ and the bran. The germ is plastic and can be removed in the form of a large flake if the kernel is broken by a series of blows instead of by the old time grinding process for making flour. This is accomplished in modern milling by the roller process in which the kernels are broken by passing between rollers so set as to crush them. This method for reducing the wheat grain to a powder leaves the bran in large flakes which can be separated from the fine flour and the germ by mechanical processes. The part which goes to make bolted flour is that which is readily crushed by the rollers to a fine powder. It is separated from the low grade flour by passing through bolting cloth. The low grade flour, so-called, is made up to a great extent of the same parts of the kernel as the high grade or white flour, but contains in addition numerous very small flakes of bran with particles of flour attached thereto.

For some reason or other wheat germ as a stock feed has never found favor with farmers, and in recent times no effort has been made to market the pure product for feeding purposes. It is mixed with bran or a low grade flour known as middlings, and reaches the feeder in this mixed form. This is apparently the best use to make of it. Through private correspondence the author has been informed that a few persons, in districts not far removed from the milling centers, have employed wheat germ as a breakfast cereal. Its tendency to rancidity and to become infested with insects would prohibit its being marketed in the same manner as breakfast cereals in general. For the same reason it appears that the logical use of this product is the one now in vogue, since the great centers of the milling industry are near the great stock-producing areas.