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nature. The dissolved nitrogenous bodies and the alkaline waters are 

 subsequently removed by washing with pure water. The starch is then 

 allowed to settle, and the inoist blocks are placed upon drawers and 

 brought to the proper state of dehydration for commercial purposes. 

 Starches intended for cooking purposes receive special treatment, and 

 are purer and whiter than those made for laundry purposes. The quan- 

 tity of Indian corn used for starch making in the United States is not 

 actually known, but is doubtless greater than the amount used for 

 glucose making. 



MANUFACTURE OF GLUCOSE. 



The manufacture of starch sugars of various degrees of hydrolyza- 

 tiou is an important industry in the United States. These products of 

 the hydrolysis of starch are known as glucose or grape sugar. The 

 glucoses represent those in which the hydrolysis is less complete, and 

 consist largely of dextrin, dextrose, a little maltose, and water. These 

 are made into thick and white sirups, used largely for table sirups, 

 for adulterating molasses and honey, and for confectioners' purposes. 

 Grape sugar is a term applied to the solid product obtained by the 

 hydrolysis of starch in which the hydrolysis is carried to a greater 

 extent, the resulting product consisting chiefly of dextrose. This 

 product is chiefly used as a substitute for malt in the brewing of beer 

 and ale. This industry has assumed immense proportions in the 

 United States, the quantity of Indian corn annually consumed in the 

 manufacture of glucose being about 40,000,000 bushels, or 14,095,922 

 hectoliters. 



MANUFACTURE OF WHISKY AND ALCOHOL. 



Large quantities of Indian corn are used in the United States for 

 the manufacture of the beverage known as whisky. There is proba- 

 bly more Indian -corn whisky made in the United States than is made 

 from all other grains combined. Indian corn whisky is generally des- 

 ignated by the term u Bourbon," to distinguish it from the rye whisky, 

 which is the other whisky chiefly used. The process of manufacture 

 is entirely analagous to that used in making whisky from other cereal 

 grains. The conversion of the starch into fermentable sugars is 

 accomplished by diastatic action, and the resulting mash fermented 

 and subjected to distillation. Certain volatile matters besides ethyl 

 alcohol pass over into the distillate, especially of that group of higher 

 alcohols known under the name of " fusel oil." The aromatic flavoring 

 essential oils of Indian corn also appear in the distillate. After proper 

 rectification the distilled whisky is colored with burnt sugar, placed in 

 oak barrels, and allowed to lie in warehouses for from three to five 

 years. During this period the fusel oils are largely oxidized to aro- 

 matic ethers, the whisky is rendered mild and agreeable in flavor, and 

 the general improvement due to aging takes place. 



