626 MAIZE 



CHAP, scientific determinations of the percentages of moisture, of 

 coloured grains, of damaged grains, and of broken grains, and 

 dirt ; though of course this could not be done with every 

 consignment, but only with a certain number of selected 

 samples with a view to keeping the standard of grading 

 uniform." 



As Chicago is probably the largest maize market in 

 America, it is well to see what classes and grades are recog- 

 nized by the Illinois State Board of Railroad and Warehouse 

 Commissioners. These are : — 



Classes. Grades. 



" Yellow maize " .... Nos. I, 2, and 3. 



" White maize " . . . . Nos. 1, 2, and 3. 



" Maize" ...... Nos. 1, 2, 3, and 4. 



There are thus ten grades, as compared with South Africa's 

 nine. It must be borne in mind, however, that these grades are 

 mainly for the use of local buyers (distillers, manufacturers, 

 and stock feeders) and not necessarily for the export trade. 

 The Chicago grades differ from the South African in several 

 important points, e.g. there are but three classes as against 

 South Africa's five, which simplifies handling and shipping ; 

 no distinction is made between fiats and rounds, i.e. Yellow 

 Flats and Yellow Rounds are classed as "yellow maize". 

 "Mixed" maize is called " maize," which is simpler and less 

 derogatory. Mixed maize is given one additional grade, (4). 



In the Chicago market "maize" is more extensively dealt 

 in than yellow and white together ; and much more yellow is 

 handled than white. No. 3 is the grade usually dealt in in 

 all classes. In the case of " maize" (i.e. mixed), No. 4 grade 

 is much more common than No. 2. 



Under the rules of the Board all maize that is less than 

 f (75 per cent) yellow or less than | (82-^ per cent) white 

 is classed as "Maize". In other words, "yellow" maize 

 may contain up to 25 per cent of white and white maize 

 up to \2\ per cent yellow, without being classed as mixed. 

 But for No. 1 grade (i.e. Choice) it must be either pure white 

 or pure yellow. In other parts of the United States it is 

 considered that yellow maize should be at least 95 per cent 

 yellow ; white maize at least 98 per cent white, and that all 



