COMPOSITION OF CORN MEAL. 5 
"degcrminatior," which loosens the germ, permitting its separation 
for the manufacture of corn oil. In some mills corrugated rolls take 
the place of the degerminator, but the product thus obtained may 
be contaminated with a considerable amount of oil. Keels and sifters 
similar to those employed in wheat milling are used in making the 
separation. In addition to the " degerminator" special forms of 
aspirators and driers, quite unknown in wheat milling, are peculiar 
to this process. 
Corn, like wheat, is tempered by steam or water preliminary to the 
milling process, but it is considered necessary to dry the products, 
except in the summer months after the corn has become dry through 
long standing. This drying is usually effected in revolving horizontal 
cylinders containing steam pipes. The products and by-products are 
subjected to this drying process either before or after separation. 
The drying of the corn itself preliminary to milling is unusual. 
PRODUCTS OF CORN MILLING. 
Not only corn meal, but usually also grits and corn flour, as well 
as germ and feed, are obtained as the products and by-products of 
the roller process. In some mills two or more grades of meal are 
separated. These are designated either for table or brewers' use, or, 
according to the size of the particles, as coarse or fine. Grits and 
meal for brewers' use are the mam products of some of the largest 
mills. 
The grits are either used as such by the brewer or are rolled or 
"flaked" in order to facilitate malting. Special machines turn out 
continuous ribbons of rolled grits which are later broken up into thin 
flakes a fraction of an inch in size. A similar product serves for the 
manufacture of toasted corn flakes, a well-known, ready-for-use 
breakfast cereal. 
Brewers' meal differs from table meal in that it contains more of 
the floury part of the kernel. The difference, however, is not marked 
and either can be used for both purposes. The brewing industry 
demands that both grits and meal contain not only the highest pos- 
sible amount of starch, but also a low percentage of fat. A low 
percentage of moisture is also desired, not merely to increase thereby 
the percentage of starch but also to insure better keeping qualities. 
Corn flour, the finely divided material separated by bolting, may 
be regarded as a by-product of the gradual reduction process. It 
serves as an ingredient of pancake flour and also as a filler or binder 
for sausage. 
The germ, detached from the grain in the early stage of the process 
by the degerminator, is pressed for the manufacture of corn oil. Corn 
cake, the residue from the presses, is utilized for cattle food. 
Corn bran corresponds to the bran obtained in the milling of wheat 
in the modern flour mill, and corn feed is the cattle food consisting 
