52 STATE BOARD OF AGRICULTURE. 



FARM CROPS. 



Thursday Forenoon. 



Tlie chairman of the session was N. A, Clapp of South Lyon, Presi- 

 dent of the State Association of Farmers' Clubs. The topics upon the 

 program were ''Corn and Its Products," by Professor J. A. Jeffery; 

 ''Sugar Beets," by L. W. Oviatt and H. B. Cannon, and "Cucumbers 

 and How to Grow Them," by M. L. Dean, with discussions after each 

 topic. 



SOME PRODUCTS OF CORN. 



BY PROF. J. A. JEFFERY^ AGRICULTURAL COLLEGE. 



In the short talk I shall give this morning I have two objects in mind: 



1. To add something to your knowledge of the uses to which the 

 corn crop is put, and 



2. To bring to your minds in a concrete way one of the lessons the 

 farmer may learn from the manufacturer — that of utilizing every re- 

 source, and utilizing it most completely. 



We need not spend time to speak of the corn meal— the good old 

 stand-by made from the crop from our own farm; and most of us are 

 more or less acquainted with the hominies, fancy meals, and corn 

 flour to be had on the markets. It is of less familiar products that 

 I wish to speak. 



Every one knows of corn starch, if from no other fact than the 

 eating of corn starch pudding, and he knows that corn starch is a 

 product of corn; but that it has other uses direct or indirect he may 

 not be aware. He may know also that the kernel of corn contains 

 other material than starch, but of their uses and economic or com- 

 mercial value, he may know little. And so, first of all, let us turn our 

 attention to the product resulting directly or indirectly through the 

 manufacture of starch. 



In this industry probably 40,000,000 bushels of dent corn of all col 

 ors are used annually. 



If you will place a few kernels of corn in a cup, pour hot water 

 over them and let stand for twenty minutes, you will find that with 

 a sharp pointed pen-knife you can readily separate from these kernels 

 (1) the hull or bran, (2) the germ or "chit," and that you will have 

 left. (3) the kernel proper. In the first step in the manufacture of starch 



