17 



this tendency to the accumulation of fat is corrected, and no trouole 

 arises in that direction. 



It appears that the fat materials of Indian corn are easily digested, 

 well assimilated, and practically consumed without waste in maintain- 

 ing a high degree of muscular exertion. Even should we grant a slight 

 deficiency in the ration of corn bread due to the low content of proteid 

 matter, it is certain that this defect would be remedied by the devel- 

 opment of a variety of maize richer in proteid matter. This could be 

 easily accomplished by pursuing the system of development which 

 was used by this division in increasing the content of sugar in sorghum. 

 Properly conducted experimental work covering a period of ten years 

 would result in the development of a variety of Indian corn with a 

 higher and reasonably constant content of proteid matter. This devel- 

 opment could be secured by taking advantage of natural and cultural 

 conditions, combined with chemical studies of the grains, selecting for 

 seeds those which show marked increments in the content of the pro- 

 teid matter. 



MAIZE OIL. 



In the manufacture of starch and glucose and in some varieties of 

 maize meal the germ of the grain, which contains the larger percentage 

 of oil, is extracted. From this germ a valuable oil is expressed, while 

 the residue forms a food material as valuable in every respect as that 

 derived by the expression of the oil from ordinary oily seeds. Maize 

 oil is easily purified and forms a light, amber- colored, perfectly trans- 

 parent liquid, without rancidity and of a pleasant taste. It has been 

 used to some extent as a salad oil, and doubtless will in the future be 

 very greatly employed for that purpose. It can also be used for lubri- 

 cating delicate machinery, has fine burning properties, and can be used 

 as a lamp oil. The coarser and less pure oil makes a valuable soap. 



In general, it may be said that maize oil has a commercial value, gal- 

 lon for gallon, quite equal to the oil derived from cotton seeds. 



COMPOSITION AND PROPERTIES OF THE STALKS. 



Until within a few years, the stalks of maize have been considered of 

 no value for feeding or other purposes. The blades of the stalks have 

 been used from earliest times as cattle food, and a portion of the stalks 

 also has been eaten by the cattle, but their true value as feeding 

 materials has not been appreciated. 



In the investigations which are given here, it was first deemed 

 advisable to determine the relative proportion of the distinct materials 

 in the stalk, viz, the nodes or joints, the pith, and the outer hull. The 

 material was prepared in the following manner. 



DIVISION ACCORDING TO PHYSICAL PECULIARITIES. 



The stalks were received in bundles consisting of pieces about 2 feet 

 in length and free of blades and closely adhering envelopes. Since the 

 22569 No. 50 2 



