62 BOARD OF AGRICULTURE. 



the analysis of dry corn as given in one of Professor John- 

 son's books : — 



Water 12.00 



Fat 4.06 



Sugar and gum 2.07 



Starch 54.04 



Nitrogenized substances 8.08 



Here we notice the great increase of fat, starch, and nitro- 

 genous bodies, which give to ripe cori; a still higher value, 

 and render it a more concentrated form of food. 



With the view of ascertaining the effects upon green corn 

 of the process of cooking, and also the effects of keeping it 

 in hermetically-sealed cans, analysis was made of two speci- 

 mens found in the market, which were alleged to be pre- 

 served under different methods. The two brands are known 

 as Winslow's and Durant's, and both corresponded in physical 

 appearance when the cans were opened. The Winslow corn 

 had, however, a stale, unpleasant odor ; whilst the Durant 

 specimen was as fresh as if it came direct from the dinner-pot 

 to the table. The variation in the methods of treatment is 

 wholly immaterial as regards good results ; and the observed 

 differences in the specimens are due to the age of the corn, 

 and the cleanliness and care exercised in boiling and canning. 

 The analysis of the two spechnens gave the following re 

 suits : — 



Winslow's. Durant's. 



Water 65.31 63.88 



Fat 2.06 1.87 



Sugar and gum 11.03 15.54 



Starch 16.26 13.88 



Nitrogenized substances . . .3.59 3.51 



The water in the cooked corn is less than in the uncooked, 

 as a portion of the natural juice is removed, and also the 

 amount of fat, sugar, and gum, and nitrogenized bodies, is 

 larger. This may be due in part to changes produced in 

 cooking, and in part to differences in the corn existing prior 

 to subjecting the specimens to this process. 



We learn from the results of these labors that sweet corn 

 undergoes comparatively few changes when cooked and kept 

 many months, if air is excluded. If nice, fresh corn is 

 selected, carefully cooked, and placed in clean glass vessels 



