3i8 THE BOOK OF CORN 



but the loss is more than offset by the gain in keeping 

 quality, and corn flour can now be used or shipped 

 under the same conditions as wheat flour. Corn being 

 without gluten in its composition this flour must be 

 used in connection with strong wheat flour, and when 

 properly blended as much as thirty per cent of the. 

 cheaper product may be used, thus cheapening the cost 

 of bread and furnishing a palatable and nutritious 

 product. 



In the process of gradual reduction there is a 

 demand for the product at different stages of manu- 

 facture. When the grain has passed through the first 

 process the coarsely broken grains are sold as samp 

 or hominy, for which there is a large and growing 

 market. An export trade of very considerable pro- 

 portions has grown up in this product. When it has 

 been further passed through the rolls and broken finer 

 it finds its way to the table as a breakfast food under 

 various names of hominy, pearl hominy, grits, etc. 

 With each reduction there is cracked or dusted out a 

 fine grainless powder, almost pure starch, that finds 

 a market for special purposes in the confectionery 

 and fine baking trade. 



Glucose — An industry which has become one of 

 enormous proportions is the manufacture of glucose 

 and kindred products. This belongs to the division 

 of products the result of chemical process. Probably 

 more than sixty million bushels per annum are now 

 consumed by the glucose factories, and the industry is 

 growing rapidly. Thirty or more separate commercial 

 products, for which a permanent market has been 

 established, are now made. Glucose is made in various 

 grades of density, each for a specific purpose, the 

 largest. use being in the manufacture of table syrups 

 and of confectionery. Other products are dextrin and 

 gums for sizing cloth and especially as a medium for 



