78 BULLETIN 196, U. S. DEPARTMENT OF AGEICULTURE. 



Hominy. 



Canned hominy is used in every mining and logging camp in the countiy. It is 

 primarily the diet for the hard worker, but is also used with milk to take the place 

 of a breakfast food in thousands of homes. It was first packed in 1895 by Mr. I. V. 

 Smith, of Delphi, Ind., and almost immediately others followed. 



Hominy is made from selected white corn. The shelled grain is screened to take 

 out all small, defective, or split grains, and any chaff or foreign substance. It is then 

 washed and run into the lyeing machine. Here the corn is treated with a hot solu- 

 tion of lye, diu"ing which time it is constantly cooked and agitated until the tough 

 hull loosens. The strength of the lye and the length of time required for the cooking 

 vary at different factories; the time of cooking varies from 20 to 45 minutes. After 

 the lye has accomplished its work the grain is run through a huller, which is in reality 

 a short conical "cyclone," which removes the hull and tips. 



The grain is next washed in a squirrel cage, pea blancher, or hominy washer. The 

 different canners use very different methods at this point. Some soak the com over- 

 night in order to have the kernels swell to the maximum before canning; others soak 

 and cook for only a short time, an hour or two; while some fill the cans at once and 

 depend upon the swelling in the process to give the desired result. The soaking has 

 the effect of getting rid of traces of lye, makes a more tender kernel, and a clearer 

 liquor. The cans are so filled that when the process is completed the grains fill the 

 can nearly full and should be covered by only one-fourth inch of liquor. The liquor 

 should be fairly clear and few black tips present. 



Sauerkraut. 



Sauerkraut is made by the natural fermentation of cabbage in casks. The cabbage 

 heads are stripped of all outside or green leaves, lea\'ing only the white sound head. 

 It is then cut into thin slices in a specially constructed machine. The long, fine- 

 cut cabbage is evenly spread and well packed in casks. To each layer salt is added 

 at the rate of about 2 pounds per 100 pounds of cabbage. The salt is used as flavor- 

 ing and to modify in some degree the fermentation. If too much salt is used, a 

 pinkish color results; if too little, the fermented product may become more or less 

 slimy. The temperature of the weather at the time of putting up the cabbage also 

 influences the fermentation. If the weather is very warm, the fermentation is too 

 rapid, the product has a very white but more or less slimy appearance, and the 

 cabbage is tough rather than of a natural crispness. If the temperature is verj'' low, 

 fermentation will be arrested. The best temperature is probably between 60° and 

 70° F., and the process requires about 4 weeks. Fermentation begins as soon as the 

 cabbage is placed in the cask, but there is only a slight rise of temperature as com- 

 pared with most fermentation processes. A heavy foam rises to the top, which 

 must be skimmed off every day, and when this ceases to form the brine goes down 

 and the process is complete. Use can be made of the kraut at once, though it seems 

 to be better after standing. The kraut will keep in the casks for a long time, pro- 

 vided there is no leakage, and the spoilage is usually limited to a few inches on the 

 top. 



Kraut is easily canned, which is the only clean way of dispensing it in groceries 

 in small quantities. The canning should be done where the kraut is made. The 

 shipping of kraut in barrels to distant points to be canned has nothing to commend it 

 and much to condemn it. The repacking in barrels means labor and loss of material, 

 and in too many cases the loss of natm-al brine, after which spoilage takes place easily. 

 The canning should be done while it is in the freshest possible state at the point of 

 production. Kraut is easily kept. The cans should be filled full, weighed, and suffi- 

 cient hot water added to fill the can; then exhausted, capped, and processed at 

 boiling temperature for 25 minutes. 



