VEGETABLE. 49 



The corn i- next mixed and cooked, and in this operation it is 

 necessary to add some water, otherwise it would become a dry, tough 

 mass in the can. The quantity of water used will depend upon the 

 consistency desired and the condition of the corn. Some varieties 

 require more than others, but the average quantity used in cream 

 corn is about 5 ounces per can. It is also usual to add both salt 

 and sugar to the corn to give the desired flavor. This is used in all 

 grades, though more carefully in the high grades than in the low. 

 The eastern packers, as a rule, use more sugar than the western. 



The care with which the cooking is done before the corn enters 

 the can determines in a large measure its appearance. The addition 

 of too much brine will give a sloppy can, while the use of too little 

 gives a dry can. Insufficient cooking will leave the brine and corn 

 separated; the quantity of brine may be right but the corn may be 

 dry in the bottom of the can and most of the brine on top, or they 

 may be mixed but not blended. The preliminary heating is done by 

 steam, using automatic machinery, which heats and evenly mixes the 

 corn and brine and at the same time fills the cans. The corn enters 

 the cans at about 180 F., and the capping is done in the usual 

 manner. 



Corn is one of the most difficult products to process. It requires 

 a temperature of about 250 F. for 75 minutes to insure sterilization. 

 There are packers who process at from 240 to 245 for 90 minutes, 

 and others who process their corn twice to insure keeping. The 

 higher the temperature the browner the corn and the more pro- 

 nounced the cooked taste. The consistency of the corn makes a great 

 difference in the heat which must be given; the drier the corn the 

 slower the heat penetration. 



Corn is packed as "cream corn," or, as it is sometimes called, 

 " Maine style," the kernels being cut as already described and the por- 

 tion scraped from the cob added. The product should be of a thick, 

 creamy consistency. Again the corn is cut from the cob as closely 

 as possible by knives, but only the whole grains are used, the bits and 

 scrapings being discarded; corn used in this way must have long, 

 slender grains, commonly called " shoe peg," and the quantity of 

 brine be such as to keep the kernels separate. This method of prep- 

 aration is called " Maryland style " by the trade. In some instances 

 the corn is run through a recutter, which gives a grainy effect or one 

 like the cream corn, depending upon the method of handling. This 

 procedure is also followed in working up corn which has become too 

 old to make a good regular pack. Corn may be run through slitting 

 machines, which cut the grains open on the end and then squeeze out 

 the contents, leaving it free from hull. Cut corn is also run through 

 a " cyclone," a machine for forcing the creamy portion of the kernel 

 24210 Bull. 15112 i 



