CHAPTER XX 



USES OF CORN 



179. Perhaps nine-tenths of the corn crop is fed to live 

 stock. The remainder is used in the arts, in manufac- 

 turing glucose, starch, corn meal, breakfast foods, hominy, 

 corn oil, and alcohol, etc. The husks are used in mat- 

 ting, the stalks and pith in packing, and corn cobs are 

 used in making tobacco pipes. 



Corn meal and hominy have been important articles 

 of food among American people from Colonial daj^s. 

 The use of corn as food has declined since the Civil 

 War, probablj^ due to the large production of wheat at 

 low cost. The principal corn-meal market at present 

 is in the Southern States, where it is extensively used 

 by the people of both races. There is a general but 

 light demand for " fancy corn-meal " throughout the 

 country. 



The two principal grades of meal are whole meal and 

 " degerminated " meal. In the first case, the whole corn 

 is ground and only the coarsest bran removed, giving a 

 yield of about 94 pounds of meal from 100 pounds of corn. 

 This meal contains all the germ which darkens the color 

 and adds its own flavor. Within recent j'ears, degerminat- 

 ing has become general in making fancy meal. The germ 

 and bran are all removed, the meal well ground and bolted, 

 giving about 40 pounds of meal to 100 pounds of corn. 

 This meal is often called " granulated " meal. 



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