INDIAN CORN AS FOOD FOR MAN. 



139 



ially when the amount of food eaten is small, the error thus 

 introduced is too large to be ignored, particularly in the case of 

 the protein. Several methods have been devised for correcting 

 this error so far as it affects the protein, and such a correction 

 has been applied in the results quoted beyond. 



The corn products used in these experiments were hominy 

 and granulated corn meal. The first was cooked in the usual 

 manner and was eaten in one experiment with cream and sugar, 

 in another experiment with a mixed diet, including bread, meat, 

 canned peaches, butter, and sugar. The corn meal was eaten 

 in the following forms: i. Hasty pudding. 2. Johnny-cake. 

 3. Brown bread. 4. Hoe-cake. The hasty pudding was pre- 

 pared by stirring the meal into salted water and cooking in a 

 double boiler. In both johnny-cake and brown bread equal 

 weights of meal and flour were used. The formulas used 

 follow : 



Formulas for johnny-cake, brown bread and hoe-cake. 



' 







a 

 



'^3 

 9 



3 

 a 

 ? 

 



u 



B? 



05 



05 

 9 

 i 







Corn m eal 



Grams. 



100.0 



100.0 



5.0 



10.0 



4.4 



Grams. 



100.0 



100.0 



4.0 



Grains. 

 100.0 



Flour 





Salt 



5.0 



Sugar 



5.0 





4.4 



40.0 









Water 





400. 



Milk 



150.0 



200.0 









The brown bread was steamed in tin cans made for the pur- 

 pose, somewhat conical in form, and provided with covers. 

 Four loaves were cooked at once, the cans being immersed to 

 half their depth in boiling water in a large pan having a per- 

 forated false bottom and a cover with a small opening. The 

 loss by evaporation was very small, and the process, once in 

 operation, required no further attention during the 4 hours 

 allowed for the cooking. 



