234 THE BOOK OF CORN 



THE NON-FARM CONSUMPTION OF CORN 



In the United States this is important, affording 

 considerable aid to market prices, iUe chief consum- 

 ers under this head are the distilleries, starch manu- 

 facturers and glucose works. A business of much mag- 

 nitude is done in milling corn for table purposes, with 

 such resultant products as corn meal, corn flour, 

 blended flour (a mixture of wheat flour and corn flour) 

 and breakfast cereals. Enormous quantities of coarse 

 corn meal and mixed feeds, including such by-products 

 as gluten meal, are used in the cities and in dairy sec- 

 tions west and east. No figures are available showing 

 the proportion of the crop utilized under this head. 

 Further details regarding these products may be found 

 in the chapter on New Uses of Corn. 



Glucose, the sugar of corn, results from the trans- 

 formation of the starch in the corn by chemical process. 

 Another by-product of corn. is dextrin, largely used in 

 the manufacture of mucilages and sizes. Corn oil is 

 one of the most important by-products in the manufac- 

 ture of glucose, is used to some extent in making soap, 

 but largely for mixing with other oils, owing to its 

 emulsifying properties. Starch is a very important by- 

 product of corn, turned out not only by starch factories 

 but also by glucose manufacturers, meeting extensive 

 sale for laundry purposes, as a size, and for use in 

 cotton mills. 



Increasing Importance of Corn Oil — Corn oil pos- 

 sesses a fine flavor, and is often mixed with olive oil 

 and sometimes is used in Norway for mixing with cod 

 liver oil. Naturally, when bottled and labeled, there 

 is no reference to the fact that any portion of the mix- 

 ture in either case is corn oil. The wholesale price of 

 the last-named is about thirty to forty cents per gallon. 

 Corn oil is used to some extent as a substitute for lin- 



