OCR Text |
Show Wheat, Rye and Barley. Wheat and rye have about the same composition, although wheat is somewhat some-what richer in protein. Rye is in general gen-eral tougher and harder to grind. Both are quite digestible, but less so than corn, on account of the larger percentage of hull. When they can be had at about the price of corn they may profitably form a part of some rations. They are fed more satisfactorily satisfac-torily when ground than when whole. Barley seems to rank between wheat and oats. It is not used very extensively ex-tensively as a stock food In the east, except when the quality is too poor to permit Its use for malting purposes. |