Semi-Centennial Volume. 115 



Certain physical and chemical properties of this oil have commended 

 it to us as a substance which might well find a place in our dietary. In 

 appearance it is pleasing. It contains little or none of the products 

 which cause oils to become rancid quickly, so that its keeping qualities 

 are excellent. It has a very low melting point, while at the same time 

 it has a high smoking point, as compared with some other materials in 

 common use. For example, lard smokes at 350" F., i*efined cottonseed 

 oil at 500' F. and corn oil at 600 F., while corn oil has the lowest melt- 

 ing point of the three. Refined corn oil has been used both as a food 

 and in hospitals as a substitute for olive oil, and has been pronounced 

 superior to the latter. As a food this oil is used as a salad dressing, 

 as shortening in bread and cracker baking, and as an ingredient of 

 oleomargarine and lard substitutes. 



The writer has devoted considerable study to this oil in its various 

 food relations, and in a paper presented befoi'e this Academy last year 

 pointed out some of its qualities which would indicate that it would 

 prove a valuable addition to our dietary. Since that time further ex- 

 periments have been made by the writer, and additional reports have 

 been obtained from housekeepers who have tested it. 



The data obtained during the past year bear out the earlier con- 

 clusions concerning this oil. As a salad oil the refined corn oil is 

 superior both to olive oil and to refined cotton seed oil, many persons 

 finding it the more palatable of the three. When used in a salad dressing, 

 such as mayonaise, it emulsifies with the egg more easily than do these 

 oils, and so is better adapted to this use. It has also been found to be 

 superior to these oils in its digestibility. Other investigators have 

 pronounced it high in nutritive value, declaring that it contains a very 

 high amount of those necessary bodies known as vitimines. The writer, 

 then, feels that his former conclusions are fully substantiated and that 

 this oil is now proven to be worthy of a permanent place in our dietary. 

 One difficulty in its earlier introduction into general use has been the 

 fact that the manufacturers have sold it only in barrel lots. Now two 

 firms are placing on the market under their trade names I'efined com 

 oil suitable for domestic use. 



Current price to retailers. 2 dozen pints, $7.50; 1 dozen quarts, $7. 



Aqueous Loess, 



(Abstract.) 

 J. E. Todd. 



If one includes in the definition of loess that it is of eolian origin, 

 our subject expresses an absurdity, but if the term is still to be employed 

 in its original sense, it should imply certain physical characters without 

 regard to the way in which they have been produced. Typical loess is 

 generally recognized as being a light, yellowish gray or buff silt of im- 

 palpable fineness, having, when dry, the rigidity of rock without its 

 hardness, and when thoroughly wet a plasticity which causes it to creep 

 and fault and to show prevalent columnar jointing. Some would confine 

 the term to Quaternary deposits, and that is usually the usage. 



