AGRICULTURAL TEXT-BOOK. 121 



286. Corn meal, owing to deficiency in gluten, &c., does not 

 rise with yeast like wheat flour. The different varieties make 

 different qualities of bread. The Southern and &quot; Oregon&quot; va 

 rieties are preferred for this purpose, as containing more starch. 

 Yellow corn has more flavor, and absorbs more water than the 

 white. In France it has been found that 150 Ibs. of corn will 

 make from 215 to 223 Ibs. of good bread. Mr. Ellsworth 

 found that 14 Ibs. of good corn meal, thoroughly cooked, will 

 make 90 Ibs. of mush, so thick as not to run when taken out of 

 the kettle ; so that, in this form, the power of absorbing water 

 is very great. The quality of bread likewise depends upon the 

 mode in which the corn is ground. In the South, the mill 

 stones are dressed so as to cut the meal into sharp particles, and 

 not to crush, it into powder as is done in wheat-flouring mills, 

 the corn being fed to the stones by handfuls at a time. Meal is 

 often mixed with rye or wheat flour, and thus made into loaves. 



Dr. Clos has lately given, in the Journal d Agriculture pratique, the 

 result of certain experiments made to ascertain ihe comparative econo* 

 mical value of Yellow and White coin, grown in the South of France. 

 He found that Yellow corn meal when cooked absorbed water, and made 

 mush as follows : 



Total, 10831 - 35122 - 24.291 

 White corn meal, cooked in the same manner gave: 



3.977 - - 11075 - - 7.098 



3.977 - - 11.442 - - 7.465 



4.161 - - 11687 - 7.526 



Total, 12ll5 - 31204 22.089 



The Yellow corn gives a larger quantity of mush in proportion to tbe 

 meal used, and each kilogramme of meal absorbs over two kilogrammes 

 of water, while the White corn meal absorbs less than two kilogram noes, 



