1 ( 10 



THE AGRICULTURAL NEWS. 



M utt 



1911 



INDIAN CORN. 



KILN-DRYING IN ST VINCENT. 



( SOVERXMENT SCHEME. 



The Administrator oi St. Vincenl (the Hono i able 

 Gideon Murray) lias caused the following aim 

 ment to be published in the Colony concerning the 

 Kiln-drying of Indian corn: 



1 desire to notify for the information oi planters 

 peasant proprietors that arrangements have been de bj 

 '. nmenl Cotton Ginnery in consultation with Dr. 

 Watts, tlir Imperial Commissioner of Agriculture, to add to 

 its plant the necessary machinery and appliances to shell and 

 kiln dry corn (maize), and that it is hoped that this machinery 

 will be erecl id arid read] for use by August I of this 

 year. The advantage oi kiln-dried corn is, that given proper 



i conditions, it will keep indefinitely, andthi 

 a readier sale and a better price than corn which has only 

 been sun-dried, and which quickly deterioi 

 owing to the excessive amount of moisture retained in it. 

 The markets for kiln-dried corn in Barbados md Trinidad 

 together reach a figure of £12,000 per annum, whilst 

 in addition, corn meal is imported into these two Colonies 

 to tin- annual extent of I' .".( 1. 1 1( in. All this corn and 

 corn meal is imported at present from the Argentine, and 

 from tin- I'nited States of America. In view of the fact 

 that the soil and weather conditions in St. Vincent are pre- 

 eminently suited for tin- growth of corn, it is right that this 

 ( lolony should make a hold bid to secure a share of so lucrative 

 a West Indian market, and one that is so close to its own 

 shores. 



Moreover, in St. Vincent itself, there i- a market for this 

 product, and with the price of Hour constantly rising qwing 

 to the exigencies of the war. it is economically wise to 

 an industry which can provide an effective substitute for that 



necessarj article of f I. With regard to com seed, intending 



growers are advised to consult the Agricultural - 



■ I int 



I attach some instructive extracts from a report on 

 certain experiments conducted recently in Antigua with the 

 object of ascertaining the keeping qualities of kiln-dri 



mpared n ith sun dried corn.* 



Appended also is a copy of the rules under which, ,:i 

 •will be received at the Government Cotton Ginnerj - from 

 August I. 



' ES CONCERNING THE DEYINC1 



\M> PI lail IS] 



I s in i\ CORN. 



Maize com of His: grade quality will be r< ■■ ived 

 at the Government Cotton Ginnery from Am. 

 1915, under the following conditions: 



1. torn will be bought on a profit sharing l - 

 follow 



(a) \ ol excei ding 7,000 lb. oi coin on the a 



■ : 1121b. of -helled n from any one ] 



except with the special permission of the Governor. For 

 Nike of convenience, com on the cob should be put up i 

 weighing ! (|| i lb. 



Lots in lesset quantities than 100 lb, 

 cob or 50 lb. of shelled core will not be bought. 



irn will be paid lor at the rale of 3s. Id. I 

 100 lb. ol ob or .'.•'. per lb. for shel 



con,. This price is subject to market fiuctuatioi s ' 

 high at pri 



Any profits, aftei paying all expenses will 



divided by ws Her and [ to < Sinnery. 



(e) All c rought for - de on the profit sharing 

 must sound, and sun-dried. Corn on the cob must 



have the husk removed. Second Gradi corn will not Oe 

 accepted undt r any condil; 



'.'. on Corn will also be received at the Ginnerj 

 shelling and drying at rj n every bushel oi 



56 lb. returned to the -end. i . and 



> Shelled com received for drying only will 

 charged for al I he rate oi I ; a bu ihel oi 56 tt». 



P <\ ment mil ' 

 by the ' rinnery. 



(c) Si ndi i- must piw ide then own bags. 



\ notice of intention to send com i.> 



drying or for drying only must be given not less than two 



and corn trill only be accepted vnge- 



meni with thi Manager within l!n capacity of th* ry, 



(e) Corn will not be stored after drying for more than 



tWO day s. 



and 7"i- 



Omitted v ' • Agricultural Neirs, Vol. \l\. 



CORN-MEAL BREAD. 



The following i eci] i rn meal in the fi am 



of bread are reproduced from Farmers' Bulletin, No. 565, in 

 continuation of those givei in the previous issue 

 Agricultural Newt from the same source, for corn meal mush 

 and couscous. It should be pointed out that it is difficult, 



if not impossible, to maki a s I bread < ut oi 



meal alone, as is the case with wheat. This is due to the 



absence, CO! meal, of 'gluten', which is the chief ; 



of whi 



Gluten, it may he explained, is a mixture of subsl 

 which, when combined with water, makes a peculiar 

 and tenacious mas- thai to hold any gas which i< 



introduced into it. It is because of the pn m if g 

 that it is possible to make a porous loaf out of when 

 and water. The protein oi corn, on the other haul, is 

 totally lacking in the quality of tenacity, and so tic 

 what granular particles of med tend to separate readily. 



in mali y corn meal bread or cakes, i 

 used with the meal, it is neo mt of 



wheal Hour be introduced, if the bread is to be ligh 

 porous. Ordinary wheat dour is verj commonly used f< 

 purpose, bul in the tests which we're made in preparing 

 Bulletin from which the iven below are absti d 



the best results were -aid to be obtained with gluten 

 which i- made from wheat by removing a certain amount of 

 . and in .. hich the p ige oi gluten is high. 



( lorn-meal breads fall pi i nto three 



those raised by air beaten ii to them, those raised by baking 

 powder or soda, u.l those raised by yeast. The first at 



from the coarser meal- and are Usually very sin 



character, often ■ ■ . bing more 1 han hum i 



cither water or milk. A small ai mt of fat or I 



however, is sometimes added. En breads of the second class 



the gluten deficit ncy oi the corn i- made up for by the 



egas; while in those of the third class, the deficiency issu 

 Iditioi] of some other Hour, usually wheat or rye. 

 In tic following will he found recipes for breads of aeh 



■: — 



