SWEET CORN 169 
20. No remedy has yet been discovered by which this 
worm or its parent can be destroyed. 
The chief sweet corn growing states for canning pur- 
poses are Illinois, lowa, Maine, Ohio, New York, Mary- 
land, Wisconsin and Indiana. The states are named in 
the order as to quantity produced for canning. While 
Maine has the reputation of packing the best corn, yet 
all the other states mentioned can and do pack just as 
good corn as Maine. 
The canning of sweet corn so as to be palatable is an 
art in which but few are skilled. The best of sweet corn 
can be spoiled in canning. Like the preparation of any 
food, so as to be a delight to the taste, it is generally up 
to the cook. 
Sweet corn to be good must be sweet, and this sweet- 
ness cannot be artificially supplied by the addition of 
sugar, for the original sweetness cannot be imitated. 
No northern state has any advantage over another as 
to possessing a soil or climate that will produce sweet 
corn containing an abundance of natural sweet, for 
southern states will grow sweeter sweet corn than any 
northern state. It is a fact, however, that sweet corn 
grown on sandy soil will contain more sugar than that 
grown on muck or heavy black soils. If Maine packs 
better corn it is because she has better cooks in her can- 
ning factories, and possesses more skill in knowing how 
to handle the raw material so as to prevent it from de- 
teriorating before it gets into the can. 
Sugar begins to disappear from sweet corn as soon as 
the ear is separated from the stalk. A chemical change 
sets about at once and the sugar is transformed into 
