92 MAINE AGRICULTURAL LXPERIMENT STATION. I906. 



introduced is too large to be ignored, particul'arly in the case of 

 the protein. Several methods have been devised for correcting 

 this error so far as it affects the protein, and such a correction 

 has been applied in the results quoted beyond. 



The corn products used in these experiments were hominy 

 and granulated corn meal. The first was cooked in the usual 

 manner and was eaten in one experiment with cream and sugar, 

 in another experiment with a mixed diet, including bread, meat, 

 canned peaches, butter, and siigar. The corn meal was eaten 

 in the following forms: i. Hasty pudding. 2. Johnny-cake. 

 3. Brown bread. 4. Hoe-cake. The hasty pudding was pre- 

 pared by stirring the meal into salted water and cooking in a 

 double boiler. In both johnny-cake and brown bread equal 

 weights of meal and flour were used. The formulas used 

 follow : 



Formulas for johnny-cake, brown bread and hoe-cake. 



O 



6 

 o 



Corn meal 



Flour 



Salt 



Sugar 



Baking powder. 



Molasses 



Water 



Milk 



Grams. 



100.0 



100.0 



5.0 



10.0 



4.4 



150.0 



Grams. 



100.0 



100.0 



4.0 



4.4 



40.0 



200.0 



Grams. 

 100.0 



5.0 

 5.0 



400.0 



The brown bread was steamed in tin cans made for the pur- 

 pose, somewhat conical in form, and provided with covers. 

 Four loaves were cooked at once, the cans being immersed to 

 half their depth in boiling water in a large pan having a per- 

 forated false bottom and a cover with a small opening. The 

 loss by evaporation was very small, and the process, once in 

 operation, required no further attention during the 4 hours 

 allowed for the cooking. 



