THIRTY CENT BREAD 27 



grain. All the cornmeal of the market place — the 

 only cornmeal obtainable in the gi'ocery store, is de- 

 germinated, bolted, refined. 



Like whole wheat, whole corn has a fibrous outer 

 skin, beneath which is a layer rich in protein, phos- 

 phorus, iron and lime compounds. This is called by 

 Professor Sherman of Columbia University the 

 "gluten layers." Within these layers lies the germ, 

 constituting nearly 10 per cent, of the entire weight 

 of the grain. In the production of hominy, corn- 

 meal, grits, corn flakes and pancake flour the germ is 

 discarded. 



"In view of the high food value of the germ," says 

 Sherman, "and the fact that it constitutes about one- 

 tenth of the entire grain, it seems unfortunate that 

 it enters so little into human consumption." 



§ 9 — tAt THIS G:eRM 



The reports of the United States Public Health 

 Service show that there are important health reasons 

 behind the proposition that the germ of the corn 

 should enter into human consumption. 



Every year we convert into corn meal in the mill- 

 ing establishments of the United States an average 

 of 210,000,000 bushels of corn, in the refinement of 

 which one-fifth, or 42,000,000 bushels, of the most 

 indispensable , parts of the kernel are lost. These 

 rejected substances are sold for cattle food. 



The Department of Agriculture at Washington 

 informs us that of the total corn crop from 85 to 90 

 per cent, is fed to animals on the farms and only 

 10 to 1 5 per cent, reaches the human family. 



Ten per cent, of a 3,000,000,000 bushel crop would 



