BREAD PLANTS 45 



cially when mixed with the cake from which corn 

 oil has been pressed. 



POP CORN 



The Tom Thumb race of corn has in the starchy 

 part of the grain sufficient moisture to explode it 

 when heated. This "popping" of corn turns the 

 grain wrong side out, dries it and makes it twenty 

 times as large as it was before. Because it has an 

 excess of protein, pop corn is very nutritious. 

 Combined with syrup, it is a confection that 

 children enjoy, and wise parents are glad to give 

 them. It makes a delicious, easily digested, and 

 wholesome food. The only trouble is that factory- 

 made pop corn balls and bricks are often stale, and 

 not sweetened with pure sugar. Home-made 

 things are usually best. 



In various parts of Iowa and neighboring states 

 quantities of pop corn are raised by farmers that 

 give their time to this crop. They sell it to the 

 wholesaler, who supplies the manufacturer. As a 

 rule, the crop is kept till the second year. It is 

 too moist to pop well before that time, unless 

 kiln-dried. 



Two races of pop corn are grown: the rice type, 

 with clear, horny grains sharply beaked at the 



