CORN CRISP 337 



more protein, and in maize 2>^ pounds more carbohydrates. The fuel 

 value in each case is almost precisely the same.* 



In view of the above facts and the growinj? scarcity of wheat, it 

 behooves the poorer classes of our country and the hordes of Europe 

 to adapt themselves to the use of this cheaper and simpler form of 

 food stufif. 



Corn Crisp, Corn Flakes. Another corn product, commonly called 

 •'Corn Crisp" or "Corn Flakes" is made from white corn grits, which 

 are first seasoned with sugar and salt. They are then steam-cooked, 

 dried, and passed through powerful rollers which fiake each grit. 

 These flaked grits are placed in an oven where they are toasted. The 

 method of serving is common to all. 



Corn which is used for this purpose is usually not of a high grade. 

 It is more generally of a No. 3, or even No. 4 grade. Corn Flakes are 

 very bulky as put up for commercial consumption, and represent 

 rather an expensive article of diet. They do, however, contain con- 

 siderable nutriment in the form of carbohydrates, although very low 

 percentage of ash and protein. 



One of the most extensive manufacturing plants in the country, 

 engaged in the manufacture of this product, is operated at Quincy, 

 Illinois, by the Postum Cereal Company, Limited, of Battle Creek 

 Michigan. This plant annually utilizes 42,000,000 pounds of corn. 

 The type of corn desired is a white, flinty variety. No by-products 

 are put out for stock feeders, as in the case of the starch factories. The 

 outlet for this corn product is found chiefly in the central and western 

 states. The export trade which has been lately established is princi- 

 pally with Great Britain. The amount exported at the present time 

 is inconside>i!b!e. 



COMMERCIAL PRODUCTS OF CORN. 

 *n. 8. Department of Agriculture, Division of Ohemiutry, Bulletin No. SO. 



