HOMINY— CEREiAblNE— SAMP 336 



the western part of the corn belt, this process is little practiced. A 

 mixture of the impressed germ meal with one-third its weight in whole 

 oats, is fast becoming a popular horse feed with draymen and breed- 

 ers. The combination of the corn hulls with the germs makes an 

 inexpensive stock food. 



During the year 1914, 59,030,623 pounds of corn-oil cake in the 

 form of large pressed slabs were exported to European markets, the 

 total value of which amounted to $909,407. Of the total amount ex- 

 ported, Belgium, France, Germany, Netherlands, Sweden and Norway, 

 United Kingdom and the Dominion of Canada (British Columbia) 

 are the chief importers. 



Hominy, Cerealine and Samp.* The first of these, or whole lye 

 hominy, is generally put out as the whole kernels minus the hull. It 

 is treated with a solution of alkali, which serves to loosen the coat of 

 the kernel. When the hull or coat has been removed, the remainder 

 of the kernel, including the endosperm and germ, is thoroughly 

 washed to rid it of the alkali which was used to loosen the hull and 

 to take out a large per cent of the oil. 



In the preparation of whole lye hominy, a choice white variety of 

 corn is demanded because the white corn makes an attractive and 

 more desirable dish. Hominy mills often pay from one to three cents 

 per bushel more for choice white corn of a hard, flinty texture. Soft, 

 immature, starchy, or discolored corn is not used by hominy mills. 



Cerealine and samp, which are preparations of corn to be classed 

 as hominy, are made from the hard, horny portions of the kernel. 

 For the manufacture of these products, the manufacturers demand a 

 hard, flinty, long-kerneled white corn, as this gives the desired color, 

 and the large kernel will usually yield a larger percentage of the horny 

 portion. Starchy, immature, or soft corn is not desired at any price. 

 Hominy mills are willing to pay a premium of from three to five cents 

 for the most desirable corn. Mixed colors in corn are not wanted. 



The process ot manufacturing consists, first, in running the shelled 

 corn between rollers so that it is cracked open. It is then rolled and 

 rubbed by means of machinery in order to remove the germs and the 

 white, starchy portions. In the whole-lye hominy, the germ is not 

 removed, but the treatment with the alkali and the heating to a high 

 temperature prevents the oil vvhich remains in the kernel from becom- 

 ing rancid. Since the cerealine and samp receive no alkaline treat- 

 ment, the germ must be removed mechanically. 



*Van Camp Packing Co., Indianapolis. 



