SWEET CORN 



tender. Corn which is too old or too young 

 to make a fancy grade of goods is taken out 

 and held until a sufficient quantity accu- 

 mulates to make a run on a lower grade. 

 The silking is done by means of rapidly 

 revolving rolls and brushes. As the ear 

 revolves on its axis and at the same time 

 is carried forward, it is gently wiped by 

 rapidly revolving brushes, which pick up 

 any silk that may be attached. This work 

 is done with remarkable rapidity and by 

 machinery so carefully adjusted for any 

 irregularity in the size of the ears or even 

 in the same ear that there is no chafing 

 or bruising of the tenderest grains. The 

 process is immediately followed at some 

 factories by a thorough spraying with water, 

 while at others it is omitted, the claim 

 being made that a certain flavor is lost. 



"The corn is cut by machinery, and from 

 the time the ear is fed into the cutter until 

 the corn is sealed in the can it is not again 

 touched by hand. The ear is forced through 

 a series of curved knives, mounted in an 

 adjustable circular frame, so that they will 



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