440 [Assembly 



PREPARATION AND DIRECTIONS FOR COOKING INDIAN 



CORN. 



Kiln-drying. 



In order to prepare Indian corn for shipping, it should previously 

 undergo the process of kiln-drying, which is performed by parching 

 or drying it in a heated chamber, or in a cylinder of M'ire-work, or 

 sheet iron, exposed over a furnace or s*^ove, a sufficient length of 

 time to destroy its sprouting or germinating power. The tempera- 

 ture of the chamber in which it is dried, should not much exceed the 

 boiling point of water, or 212*^ F.; but the time required for ex- 

 posing the grain, should vary according to the openness or compact- 

 ness of its texture, its degree of moisture or dryness, and the scarcity 

 or abundance of the oil which it may contain. As a general rule, 

 it should be removed from the kiln as soon as the burnt or parched 

 odour is perceived, as it then begins to lose its substance or nutritive 

 power. 



The varieties of corn that will best bear transportation by sea 

 without kiln-drying, are those which contain a large proportion of 

 oil, as the Golden Sioux, the King Philip or Northern Eight-rowed 

 Yellow, the Dutton, the Browne, the Rhode Island White-Flint, &c.; 

 but the flower or meal made from these sorts, is not so pleasant to 

 the taste of those unaccustomed to its use, as that made from the 

 soft farinaceous varieties of the South and West, which will be great- 

 ly improved, and preserved free from mustin^ss, by the process of 

 kiln-drying. 



Grinding. 



It has been truly said, that " no kind of grain is actually spoiled 

 by grinding too fine, except Indian corn," although wheat is some- 

 what injured. But good corn bread, hommony, mush, and various 

 other dishes cannot be made of flour ground too fine. For all ordi- 

 nary purposes, the common mill employed for grinding wheat, an- 

 swers equally well for grinding maize. When it is required to grind 

 the corn coarse, it is necessary only to elevate the uppermost stone 

 and increase its speed 5 or to depress the stone and diminish its velo- 

 city to grind it fine. In general, the grits, or larger parts of the 

 meal, should vary from one-fourth the size of a grain of mustard to 

 that of a grain of rice, according to the uses to which they are to 

 be applied. For very exact and special kinds of meal, the Kibbling- 

 mill is preferable, in many respects, as the size and uniformity of 



