696 MAIZE 



chap, thing of this kind which we have as an example, and the 



XIV - history of that effort is sufficiently full of warnings to give 



thoughtful men pause before embarking on similar adventures. 



The sugar industry is now well established, but its path has 



not been entirely beset with roses." 



651. Corn Oil. — The larger American corn factories ex- 

 press the oil from the maize embryo after the grain has been 

 " de-germinated " for the manufacture of starch, etc. About 

 90 per cent of the oil may be extracted in this way. When 

 properly refined it is clear and tasteless, and is used in the 

 United States as a salad oil. A large quantity of corn oil is 

 exported from the States to countries which manufacture 

 olive oil, for which it is supposedly used as a substitute or 

 "filler"; the exports for a single year have amounted to 

 4,383,926 gallons, valued at ^277,590, or is. 3d. per gallon. 



652. Maize Vinegar. — According to Blyth (1) the great 

 majority of the commercial vinegars in the United Kingdom 

 are derived from the acetous fermentation of a wort made 

 from mixtures of malt and barley. 



In 1910, Dr. Juritz (1) observed that, "with an increasing 

 cultivation within, and a growing export from the Union of 

 South Africa, of cereal grain, and notably of maize — the use 

 of which for the manufacture of malt vinegar is expressly 

 allowed in the Cape Colony Statute — it is by no means un- 

 likely that, ere very long, the manufacture of malt vinegar 

 may also become a local industry of considerable standing ". 



The principal differences between malt vinegar and other 

 commercial vinegars, such as rice vinegar, sugar vinegar, and 

 spirit vinegar, are defined by Blyth as follows : — 



The extract in malt vinegar is very much higher than in 

 sugar vinegar, and nearly ten times as much as in spirit 

 vinegar. 



The acid-extract ratio is considerably lower in malt vinegar 

 than in spirit vinegar. 



The ash of malt vinegar is about ten times the amount of 

 the ash percentage in spirit vinegar, and is nearly double the 

 amount found in sugar vinegar. At least one-half of this ash 

 should, in the case of a genuine malt vinegar, consist of potas- 

 sium phosphate, with an additional quantity of calcium phos- 

 phate. 



