WHEAT MIDDLINGS.
The middlings form the inner coating of the wheat grain, next the floury or starchy portion, and contain particles of the germ and a larger percentage of carbohydrates than either shipstuff or bran, and a less proportion of fiber, while the percentage of albuminoids usually stands between that of shipstuff and bran. The following data are obtained from the 4 lb. procured from a bushel of wheat:
| Lb. per Bushel of Wheat. | |
| Water. | 0.562 |
| Ash. | 0.138 |
| Albuminoids. | 0.657 |
| Woody fiber. | 0.142 |
| Carbo-hydrates (starchy matters). | 2.307 |
| Fat. | 0.193 |