CORN OR MAIZE 51 



used as a soiling crop. The grain, when considered from 

 the standpoint of its chemical composition, is relatively 

 high in fat and starch but low in protein. It is therefore 

 an excellent food for fattening animals, but is not desirable 

 as the main portion of the ration for young growing animals 

 or for milch cows. Corn stover, if cut at the proper time 

 and well preserved, compares favorably with timothy hay 

 in feeding value. Ensilage, in which both the grain and 

 roughage are fed together, besides being high in digestible 

 matter, is also very palatable, thus making an excellent 

 feed for most farm animals. Many of the by-products 

 from manufacture are important live stock feeds. 



41. Manufactured products. — Lye hominy is a well-known 

 product of corn, the manufacture of which is often conducted on 

 a small scale by the housewife. In the making of lye hominy, 

 the whole kernels are treated with a solution of alkali or lye to 

 loosen the hull. After the treatment, the hulls are easily removed. 

 The hulled kernels are then thoroughly washed to remove all of 

 the lye. Hominy mills perform the same operations on a much 

 larger scale. A rather flinty type of white corn is most desirable 

 for hominy. 



Cerealine is a similar preparation made from the hard, horny 

 portions of the kernel. Corn with a large proportion of horny 

 endosperm is desired by the manufacturer of cerealine. Many 

 concerns place upon the market breakfast foods made from corn, 

 which may be grouped under the term of corn flakes. White 

 corn is most often used in their manufacture. The kernels 

 are first cracked and the germ removed. The second step in 

 the process is that of steam cooking the cracked kernels, adding 

 sugar and salt to flavor them. After the cooking they are dried 

 and run between heavy rollers which roll each particle of corn 

 kernel into a flake. The flakes are then toasted and boxed for 

 the market. 



In the making of corn starch, several other products, which 

 were formerly grouped under the term of by-products, are pro- 

 duced. Recently, however, these products have become of 



