PRINCIPAL CORN GROWING COUNTRIES OTHER THAN U. S. 25 



The Tortilla, the Bread of the Natives of Mexico 



The "tortilla" or "corn cake" of Mexico is the "staff of life" of 90 

 per cent of the native Mexican people. The total annual consump- 

 tion of tortillas is valued at $76,560,000 gold. 



The tortilla is made from shelled corn which has been put in an 

 earthenware jar and covered with rather strong lime water and 

 allowed to soak over night. The swollen grains are then ground be- 

 tween mill stones. The hull, being very tender because of soaking, is 

 ground with the kernel. Every town of one thousand inhabitants has 

 a mill of this kind. The ground mass comes out as a doughy "massa." 

 During the grinding, cold water is slowly poured on the meal through 

 the mill. Hence the ground material is about three-fourths greater in 

 bulk than the original swelled kernels. 



The regulation size of the tortillas is from four to five inches in 

 diameter. They are served with strips of mutton or beef and seasoned 

 with salt and "salsa," or "sauce." The baking which requires but three 

 minutes is done over charcoal burners. 



The Production of Corn in Mexico 



Mexico is second among all corn growing countries from the stand- 

 point of acreage, yet the production is insufficient for domestic needs 

 and several million bushels are imported annually from the United 

 States. Some sections, such as Chihuahua and Colima, seem well 

 suited naturally to corn production, while in other localities irrigation 

 is essential. 



The temperature may fall below the freezing point in December, 

 but the mean annual temperature ranges from 60 to 75 degrees, Fahr- 

 enheit. The rainfall varies from about 10 inches in Lx)wer California 

 to 50 or 55 inches in Colima. The average yield of corn is given at 15 

 to 40 bushels per acre. The flint types are grown mostly, but in some 

 sections a soft starchy variety is produced. The price per bushel 

 ranges from 56 cents to $1.40, or even higher. 



The method followed by the Indians in corn production is very ' 

 primitive. First, the land is burned over to get rid of trees, brush and 

 weeds. The corn is then planted without further preparation of the 

 land. A pointed stick serves to make the hole into which the seed is 

 dropped and covered over with a little dirt, either by hand or foot. 

 Perhaps the weeds are cut once during the season with a hoe. Aside 

 from this, no cultivation is given. 



