Lb. per Bushel. Per cent. Flour. 44 73.3 Middlings. 4 6.7 Shipstuff. 2 3.3 Bran. 10 16.7 -- ----- Total. 60 100.0 These data furnish us a means of estimating the amount of the different ingredients removed in the various products in one bushel of wheat with the foregoing component parts. FLOUR. The analysis of the flour shows us that the 44 lb. obtained from the one bushel of grain would contain the following ingredients: Lb. per Bushel of Wheat. Water. 5.834 Ash. 0.167 Albuminoids. 4.620 Woody fiber. 0.532 Carbo-hydrates (starchy matters). 33.391 Fat. 0.453 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 SHIPSTUFF. That part separated and known as shipstuff is a very thin layer next outside of the middlings, and contains the germ not found in the middlings or left as a part of the flour. The quantity produced, 2 lb. from a bushel of wheat, is very small and rarely kept separate from the bran. The following shows the analysis: Lb. per Bushel of Wheat. Water. 0.282 Ash. 0.101 Albuminoids. 0.349 Woody fiber. 0.160 Carbo-hydrates (starchy matters). 1.088 Fat. 0.099 BRAN.