4 BULLETIN 904, U. S. DEPARTMENT OF AGRICULTURE. 
In most hominy mills the hominy products are the principal 
ones, while the feed, flour, meal, and oil are minor or by-products. 
Until recently the principal consumers of hominy products were the 
brewers, who used flakes and large quantities of grits of various sizes. 
These flakes are made from coarse hominy (pearl hominy), which is 
steamed,rolled,and dried. They are white and differfrom the ordimary 
breakfast flakes mainly in the fact that they are not toasted. In the 
ordinary milling practice about 5 per cent of the corn kernel is made 
into flour. This amount develops incidentaily during the process, 
owing to the breaking up in the various machines of the starchy and 
brittle portions of the kernel. Whenever the market demands war- 
rant, however, the production of flour can be increased by reducing 
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Fig. 3.—Diagram showing the various steps in the process of the manufacture of products from corn 
in a glucose plant. 
more of the grits. During the war the demand for wheat-flour sub- 
stitutes resulted in a greatly increased production of corn flour and 
meal. 
WET PROCESS. 
In starch and glucose plants the corn is degerminated by the wet 
process. The cleaned corn is placed in large circular wooden vats,. 
which are filled about two-thirds full, where it is steeped or soaked 
in water containing 0.2 per cent of sulphurous acid. This acid is 
usually prepared by burning sulphur and passing the fumes of sulphur 
dioxid through coke towers in the presence of a spray of water. In 
some plants there is an arrangement to draw off the corn gradually 
at the bottom and to put in fresh corn at the top of the vat. The 
time required to prepare the corn properly for degerminating varies 
from 36 to 40 hours; hence in the automatic arrangement that much 
