INDIAN CORN, 355 



well on account of the oily portion preventing adhesion, 

 and to make it rise there must be added rye, wheat, or bar- 

 ley flour. 



It is the presence of this large proportion of oil that 

 makes corn so useful in fattening stock and poultry, as the 

 oil goes, almost without a change, as a deposit into the ani- 

 mal tissues. The starch also, not only eontributes to the 

 heat by its slow combustion, but is largely changed into 

 fat, and into the substance of the living frame. Dextrine 

 and sugar are also, by a slight change of composition, 

 passed into the tissues to serve the purposes of heating and 

 building up. The salts of iron are taken up by the blood 

 and it then undergoes oxydation in its passage through the 

 lungs, which continues through the arteries, veins, and their 

 capillaries, thus carrying oxygen to every part of the body. 

 The phosphates contribute to the brain and nerve tissue and 

 to the bones, and more solid portions of the body. Thus, 

 every part of corn has its duties to perform in the body, 

 and it is one of the substances that contain all the elements 

 of nutrition in itself. 



For analyses see next page. 



