Feeding Stuffs. 133 



constituents in this highly palatable grain that corn excels as a 

 fattening food. 



156. Corn meal. In preparing corn for human food the grain is 

 ground to a rather coarse meal, and the bran or hulls of the ker- 

 nels removed by bolting. The product is known as corn meal. 

 The terms "corn meal" and "corn chop" as used by stockmen 

 denote the entire ground grain. Since we have learned that it is 

 often best not to grind corn at all when fed to stock, (331-3, 523, 

 821) the question whether this grain should be reduced to a coarse 

 or a fine meal has lost much of the interest once taken in it. On 

 grinding corn the oil it carries soon becomes rancid and gives to 

 the meal a stale taste. Hence this grain should never be ground 

 far in advance of use. 



157. Corn-and-cob meal. When ear corn is ground the product 

 is called corn-and-cob meal. Because of the rubber-like consist- 

 ency of the cobs, much power is required to reduce ear corn to 

 meal. If the cob particles in corn-and-cob meal are coarse, the 

 animal will not usually eat them, but, when finely ground, corn-and- 

 cob meal proves satisfactory with most farm animals. Much evi- 

 dently depends on the nature of the roughage fed with the meal. 

 The Paris Omnibus Company found corn-and-cob meal more ac- 

 ceptable than pure corn meal to its thousands of horses, (411) and 

 stockmen generally report favorably on its use. It has been sug- 

 gested that corn meal when fed alone lies too compactly in the 

 stomach to be readily attacked by the digestive fluids, while corn- 

 and-cob meal forms a loose mass more easy of digestion. Where 

 there is an abundance of cheap roughage, it is best to omit the 

 cobs in grinding unless there is ample power at low cost. (845) 



158. Starch and glucose by-products. The following by Lind- 

 sey of the Massachusetts (Hatch) Station 1 shows, in outline, how 

 corn is treated in the production of starch, which is used for many 

 purposes, such as the manufacture of glucose, etc. : 



"The corn is first soaked in quite dilute, warm sulfurous acid 

 water. It is then ground by being passed with water thru mills 

 to carry off the substance in suspension. Degerminating machin- 

 ery removes the germs at this point. The germs are dried and 

 crushed between rolls, and the oil pressed out, leaving the residue 

 in cakes. It is exported as corn meal cake or sold in this country 

 as germ oil meal. After degermination the suspended mass is 

 bolted thru sieves separating the hull, bran, and some light-weight 



1 Bui. 78. 



