Vol. XIV. No. 337. 



THE AGRICULTURAL NEWS. 



[01 



I BISP CORN-MEAL c ikk. 



1 cup milk. One-half teaspoon salt. 



i >ne balf cup w bite com meal. 



Mix the ingi and heal slowly until the boiling 



I lied tl is not nei to stir. Spread on 



a shallow buttered pan to a deptl : ' Bake in 



a mo lera n until crisp. 



PARI HI. I !K Ml. M BISCUITS 



1 cup yellow corn meal. 2 cups peanut cream. 



2 teaspoons salt. 



Put i In ■ meal into a shallow pan and heat in the oven 

 until it is a delicate brown, stiring Frequently. Make the 

 nut cream by mixing peanut butter with cold wain- and 

 It should be the consistency of thick cream. 

 While the nut cream is hot, stir in the corn meal, which 

 should also be hot. Beat thoroughly. The mixture should 



uch consistency that it ran be dropped from a sj n 



Bake in small cakes un a greased pan. 



It preferred, these biscuits may be made with cream or 

 with butter in place of peanut cream, and chopped raisins 

 may be added, 1 cup being the allowance for the quantities 

 civen above. 



BEATEN ' "i:N BEE W> 



< )ne-half teas] n salt. 



I tablespoon lard. 



Water. 



Three fourths cup white corn meal. 

 Three-fourths cup wheat flour. 



1 teaspoon sugar. 



Mix and sift the dry ingredients and rub the lard 

 thoroughly into the mixture by means of a fork. Add a little 

 water, enough to moisten the mixture throughout, but not 

 too much, as it must be crumbly. Spread on aboard and 

 beat thoroughly with a rolling pin or mallet, as is done with 



i biscuits, folding it over frequently to introduce air. 

 Roll out about one-half inch thick, cut into small pieces, and 

 lake in a moderate oven. In camp this can be baked in 

 a In it greased pan propped up before a hot fire. 



CORN-MEAL Mi I I ins. 



One-half cup corn meal. 1 tablespoon melted butter. 



i cup Hour. 1 teaspoon salt. 



: teaspoons baking powder. Three fourths cup milk. 



2 tablespoons sugar. 1 egg. 



Mix and sift the dry ingredients; add the milk gradually, 

 the egg well beaten, and the melted butter; bake in a hot 

 i veil in buttered gem pans twenty-five minutes. 



SOFT CORK BREAD. 



Two thirds cup rice. 



< »ne half cup white corn-meal. 



3 cups milk or milk and water 



mixed. i spoon salt. 



Mix the rice, meal, and salt with the milk in the top of 



b double boiler, and cook until the rice is nearly soft. Add 



the butter and tie- eggs well beaten and transfer to a greased 



I'd, iii- pai Bake in a moderate oven for an hour, 



he dish in which it is baked. 



2 or 3 eggs. 



■_' tablespoons butter. 



•> 



DELII LTJ SPOOK i ORN BRE U>. 



( )ne fourth cup coi n meal. 



I teas] n l:' • 



1 tablespoon ailk. 



Mix the corn meal and wati i lowly to the 



p >i'it and cor, I a lev mi Add the butter, 



- ill and \ , ' [ \ u the whit 



egg l.ii aten stiff. B d | m mi Serve 



in the dish in which it i- cooked. 



BOSTOK BROW S BRE U> W II II I RE \M. 



I cup rye meal l half cup molasses. 



I cup corn meal. 2 eg 



I teas] n salt. i | cup tl 



Sift the dry tngredi < I \dd molasses, yolk, oi eggs 

 well beaten, and en I . fold in a of eggs 

 beaten stiff. Pour mixtun into buttered mold, te thre« 



ii - ' l" n bake ■ I i i lerate ovi 



INDUSTRIAL USES OF CORN. 



The original communications of the Eighth International 

 Congress of Applied Chemistry, Section V*Ia, dealing with 

 starch, cellulose and paper, contained two articles of interest 



on Indian com. The first one, by Mr. EL C. Humphrey 



deals with the influence of b) products upon the development 

 of the industry of corn products. In this is 3hown histori 

 callythe steps which have been taken in the utilization of 

 every portion of the kernel A diagram is included which 

 indicates the constitution of the corn kernel, and the natun 

 the substances which are manufactured from it. From tin- 

 oil, cake and corn oil are produced; the endosperm consist 

 ing of starch and gluten is the source of a large number of 

 different commercial carbohydrates. These include numerous 

 syrups and sugars, dextrins and dr\ starches for various 

 purposes, such as laundry work, confectionery and brewing. 

 The gluten mixed with the corn-solubles (the solution remain- 

 ing after corn has been steeped in water) is mixed with the 

 hull to form the well-known gluten feed for cattle. From 

 this.it will be seen how important is the position of Indian 

 corn in several industries, especially in tin- United States. 

 This means that as these industries develop the demand for 

 the raw material will be greater, resulting in a higher level 

 of prices. Hence the desirability of the West Indies becom- 

 ing less dependent upon North America for its requirements 

 in connexion with this crop. 



The next paper to which reference will be made is by 

 Professor Louie Smith, and deals with the breeding of maize 

 for industrial purposes. This is not a new subject, but it is 

 worth re-calling attention to, in view of the fact that corn 

 selection will probably form a part of the experimental work 

 of the agricultural departments of the West Indies in the 

 near future. The essential feature of the chemical selection 

 of Indian corn is to obtain grain having a composition in 

 accordance with what it is to be used for. ( train with a low 



protein content means, of course, a high stare] utent, and 



in such acorn we should have theoretically a kind well adapt- 

 ed for distilling purposes. A strain with a high oil content 

 is valuable for the glucose and allied industries, in which the 

 oil output forms such an important product. A low oil 



strain is of advantage ju t ling pjgs, because it produces the 



finest quality of bacon and lard. This latter point is of 

 direct interest in t he West [in 



In conclusion, to give some idea i tent to which 



the composition of coin rui lie altered b am, it may be 



stated that breeding has i luced in tin high oil strain 



a kind of m which COnt lins almost I. ',1b. per bushel more 



oil than exists in average corn, while, on the old. 



ling for low oil lias caused a reduction in lln ,, nt 



■ anting to about lit!', per bushel. It will be hat 



the corn grain is verj plastic in this respect, and it will no 

 doubt In- worth while to decide at an earrj date what kind of 



albuminoid ratio should be ai d at in regard to corn grown 



in the Wesl Indies for human ami animal consumption*. 



