1892 
THE  RURAL  NEW-YORKER. 
245 
Manufactured  Products  from  Corn. 
( Continued .) 
water.  This  dextrine  is  used  as  mucilage, 
it  forms  the  coating  on  stamps  and  en¬ 
velopes,  etc.  Another  form  of  it  supplies 
the  British  gum  which  is  used  in  print¬ 
ing  cloth,  also  a  substitute  for  gum  arabic 
and  a  gum  paste  used  by  confectioners. 
The  wet  starch  from  the  tables  when 
boiled  in  tanks  with  water  and  sulphur¬ 
ous  acid,  forms  glucose  or  grape  sugar. 
After  some  boiling,  marble  dust  is  thrown 
into  the  tank.  This  unites  with  the  acid 
and  forms  sulphate  of  lime  which  is  in¬ 
soluble  and  therefore  is  precipitated  out, 
removing  the  sulphurous  acid.  The 
glucose  is  then  passed  through  bone-black 
filters,  which  take  out  some  of  the  color¬ 
ing  matter.  By  repeated  boiling  and  fil¬ 
tering  the  liquid  is  concentrated  into 
syrups.  By  boiling  in  vacuum  pans  the 
commercial  glucose  is  produced.  This  is 
used  to  make  table  syrups  and  the  highly 
colored  jellies  which  are  found  in  stores. 
A  thicker  syrup  is  produced  that  is  used 
in  making  all  kinds  of  candies.  A  solid 
sugar  is  made  from  the  55  per  cent  glu¬ 
cose,  and  is  used  very  extensively  by 
brewers  as  a  substitute  for  malt. 
The  pet  of  the  factory  is  an  anhydrous 
grape-sugar  or  glucose,  which  is  about 
two-thirds  as  sweet  as  cane  sugar.  This 
is  used  in  fermenting  wine  and  is  better 
for  that  purpose  than  cane  sugar. 
Eight  Ways  of  Serving 
Corn. 
Creamed  Corn  a  L’GEuf. — Score  and 
scrape  from  the  cob  sufficient  succulent 
green  corn  to  make  one  pint.  Add  a 
small  quantity  of  boiling  water,  and  boil 
10  or  15  minutes.  Rub  together  one  table¬ 
spoonful  of  butter,  half  the  quantity  of 
Hour,  and  one-half  teaspoonful  of  salt, 
and  stir  into  the  corn.  Remove  the  ves¬ 
sel  from  the  fire,  beat  one  egg  thoroughly, 
add  to  it  a  small  portion  of  the  corn, 
stirring  quickly,  then  add  both  to  the 
remainder  of  the  corn.  Pour  into  the 
vegetable  dish  over  two  tablespoonfuls 
of  cream,  with  a  little  milk  also,  if  de¬ 
sired. 
Corn  with  Lima  Beans. — Prepare  two 
parts  corn  to  one  part  beans — three  parts 
in  all.  If  the  beans  are  very  young,  boil 
them  in  water  to  cover  well,  half  an  hour; 
then  add  the  corn,  and  cook  until  done 
15  minutes  or  more,  according  to  the 
quality  of  the  material.  Add  one  small 
cupful  of  rich  milk,  or  milk  and  cream, 
pepper,  salt,  and  a  tablespoonful  of  but¬ 
ter  rolled  in  flour.  Simmer  five  minutes 
after  these  are  added.  Dried  beans  and 
canned  corn  may  be  used  by  parboiling 
the  beans,  cooking  longer,  and  adding  a 
tiny  pinch  of  soda  after  draining. 
Corn  au  Naturkl. — A  large  number 
of  people  find  corn  so  palatable  in  no 
other  way  as  when  cooked  on  the  cob. 
Of  late  it  is  a  fashion  to  serve  it  covered 
with  the  pale  inner  husks,  and  wrapped 
in  a  napkin.  It  is  thought  thus  to  retain 
its  sweetness  better.  The  outside  husks 
are  stripped  off,  the  inner  ones  turned 
back  in  order  to  remove  the  silk  ;  these 
are  then  replaced,  and  fastened  in  posi¬ 
tion  with  a  slender  thread  if  necessary. 
Corn  Coffee. — Parch  equal  parts  of 
field  corn  and  ripe  sweet  corn  to  a  rich 
dark,  even  brown.  Grind  coarsely,  and 
steep  like  coffee.  Add  cream  and  sugar, 
and  serve  hot;  this  is  considered  a  de¬ 
licious  drink. 
Corn  Oysters. — Nine  medium-sized 
ears  of  young  sweet  corn,  scored  and 
scraped.  One  egg  (two  if  they  are 
cheap),  four  tablespoonfuls  of  milk,  salt, 
pepper,  and  flour  enough  to  make  a 
medium  stiff  batter — just  thick  enough 
not  to  run  from  the  spoon.  This  will 
make  enough  for  three  persons,  and  suits 
some  fastidious  tastes  much  better  than 
do  those  made  with  egg  alone  for  “mix¬ 
ing.”  Fry  by  spoonfuls  in  hot  butter. 
Corn  Meal  Pudding. — Mrs.  Abel  gives 
in  her  prize  essay  a  recipe  for  a  very 
cheap  pudding,  where  milk  is  plenty. 
One  quart  of  milk,  one-half  cupful  of 
corn  meal,  one  teaspoonful  of  salt,  twice 
as  much  ginger,  one-half  cupful  each  of 
chopped  suet  and  molasses.  Mix  well, 
and  bake,  covered,  for  three  hours  in  a 
very  slow  oven.  Serve  with  a  sweet 
sauce. 
Pulped  Corn  Fritters. — Chop  canned 
corn  to  a  pulp,  and  add  to  each  cupful 
one  beaten  egg  and  one  teaspoonful  of 
sugar.  Season  lightly,  add  a  dash  of  nut¬ 
meg  and  flour  to  make  a  pretty  stiff  bat¬ 
ter.  Cook  on  a  griddle  or  in  hot  fat,  and 
serve  very  hot,  with  meat. 
Corn  Chowder. — This  is  one  of  the 
Boston  Cooking  School  recipes.  Fry  two 
slices  of  fat  salt  pork  and  one  medium¬ 
sized  onion  cut  in  dice.  Strain  into  a  ket¬ 
tle,  add  one  quart  of  sliced  and  parboiled 
potatoes,  one  quart  boiling  water.  The 
flavor  of  pork  is  liked  in  a  chowder,  but 
by  straining  the  fat  the  bits  of  pork  and 
onion  will  not  be  found  floating  in  the 
chowder.  Cooking  the  potatoes  about 
five  minutes  in  boiling  water  will  parboil 
them;  they  are  then  ready  to  be  added  to 
the  strained  fat  in  the  bottom  of  the  ket¬ 
tle.  Cook  until  the  potatoes  are  done, 
add  one  quart  of  hot  milk,  a  can  of  corn 
and  bring  to  a  boil,  add  one-half  table¬ 
spoonful  of  salt,  a  saltspoonful  of  pepper 
and  three  tablespoonfuls  of  butter.  Split 
eight  butter  crackers,  soak  in  cold  milk 
one  minute  and  add  to  the  hot  chowder. 
THE  BEST  WAY 
Corn  Ground  Prepared 
Corn  Shelled 
WITH  THE 
Keystone-’  Disc  Harrows. 
Rail  bearings,  double  lover. 
WITH  THE 
Keystone”  Corn  Shellers. 
Power  and  Hand,  all  sizes. 
Corn  Husked 
Corn  Planted 
WITH  THE 
“Keystone”  Corn  Planters  and  Drills, 
with  or  without  Check  Powers,  with  or 
without  Fertilizer  Attachments,  for  two 
horses  or  one. 
Send  for  Catalogue.  Mention  this  paper. 
WITH  THE 
Keystone  ”  Corn  Husker  and  Fodder 
Cutter. 
Greatly  Improved  for  1892. 
KEYSTONE  MFG.  COMPANY,  STERLING,  ILL 
P.  S.-Wo  also  make  the  “  Keystone  ”  Hay  Loader. 
Quperior^  ^ 
^Lanq 
l\0LLEF^ 
Seeoefv. 
Write  for 
Circulars 
With  colored  plate  of 
E.  P.  Roe  Strawberry. 
50  other  Illustrations. 
Complete  List  of  all 
the  good  fruits  and  or¬ 
namentals  mulled  free. 
Address 
T.  J.  DWYER, 
Cornwall,  N.  Y. 
Sweet  Corn  Again.  —There  is  no  greater  luxury 
than  this  and  nothing  that  is  more  easily  supplied. 
We  knew  a  thoughtful  farmer  who  always  left  a 
dozen  hills  on  the  ends  of  the  rows  of  his  field  corn 
unplanted,  and  then  planted  them  in  succession  with 
sweet  corn,  thus  insuring  a  bountiful  supply  with  a 
minimum  of  labor.  This  was  In  addition  to  the 
earliest  sorts  planted  In  the  home  garden.  He  al¬ 
ways  planted  one  lot  so  late  that  it  barely  became  of 
eating  size  when  frost  overtook  It.  He  thus  had  a 
complete  supply  left  standing  In  the  field  for  two  or 
three  weeks  after  frost.  The  time  for  planting  must 
be  regulated  by  the  latitude— each  must  settle  that 
for  himself.  Always  select  the  warmest,  driest  part 
of  the  garden  for  the  early  corn.  It  Is  essentially  a 
lover  of  warmth  and  sunshine, and  these  it  must  have 
to  flourish.  Nothing  Is  gained  by  planting  too  early. 
Indeed,  we  have  seen  early  planted  corn,  which, 
though  it  came  up  promptly  and  was  not  killed  by 
frost,  was  so  chilled  and  stunted  by  the  cold  and 
wet  weather  of  early  spring,  that  it  was  left  behind 
in  the  race  for  maturity  bj  another  lot  planted  10 
days  later.  Thorough  cultivation  always  pays — 
keeping  the  surface  of  the  ground  loose  and  friable, 
never  plowing  or  working  deep  enough  to  break  the 
roots.  The  crop  Is  an  omnivorous  feeder— it  takes 
kindly  to  any  kind  of  fertilizer,  but  always  needs  a 
generous  soli. 
In  gardens  where  the  cut-worm  is  found  It  Is  wise 
to  plant  liberally,  seven  or  eight  kernels  to  the  hill, 
thinning  out  to  four  when  the  danger  Is  past.  If  in 
drills,  plant  at  least  twice  as  many  as  will  be  needed. 
The  squash  Is  a  vegetable  which  Is  hardly  rated 
at  its  true  value  In  the  average  farm  garden.  Re- 
ginnlng  with  the  early  summer  varieties,  Us  season 
lasts  almost,  if  not  entirely,  until  squashes  come 
again.  Much  of  the  recent  neglect  which  this  valu¬ 
able  vegetable  has  met  with,  Is  doubtless  due  to  the 
fact  that  its  insect  enemies  are  so  numerous  and 
persistent.  The  striped  beetle  preys  on  the  vines  as 
soon  as  they  are  through  the  ground,  the  borer  tun¬ 
nels  the  stalks  later,  until  they  are  past  cure,  and  if, 
perchance,  a  few  squashes  escape,  the  obnoxious, 
angular,  foul-smelling  squash-bug  proceeds  to  eat 
up  our  fruit.  Very  much  of  these  troubles  can  be 
obviated  by  growing  our  squashes  away  from  the 
garden  proper.  If  one  can  spare  a  half  acre,  or,  bet¬ 
ter  still,  an  acre  of  clover  sod  in  a  warm,  loamy  soil, 
away  from  the  house,  the  troubles  will  be  reduced  to 
a  minimum.  In  the  garden,  where  they  are  grown 
year  after  year,  enough  of  the  pests  escape,  despite 
the  most  vigilant  care  to  raid  the  vines  in  force  with 
each  succeeding  crop.  Planted  in  a  new  field  every 
year,  the  nuisances  are  comparatively  easily  con¬ 
trolled.  We  have  seen  fields  thus  grown  entirely  free 
from  all  insect  pests,  when  In  gardens,  less  than  half 
a  mile  from  them,  the  crop  was  utterly  destroyed. 
The  squash  needs  liberal  manuring.  If  you  have 
turned  under  a  good  sod,  a  shovelful  or  two  of  stable 
manure,  or  a  handful  of  good  commercial  fertilizer, 
well  mixed  with  the  soil  in  the  hill,  will  answer  very 
well— more  will  be  better.  Plant  in  hills  about  seven 
feet  apart  and  put  plenty  of  seed  in  the  hills,  thin¬ 
ning  out  later  to  two  or  three  plants.  For  early, 
plant  a  few  hills  of  the  Scalloped  bush  or  Summer 
Crookneck,  or  both.  For  main  crop  there  are  so 
many  good  varieties  that  one  can  hardly  go  astray. 
For  home  use,  Hubbard,  Marrow,  Sibley,  Essex 
Hybrid  and  Perfect  Gem  are  all  excellent.  We  have 
found  the  Sibley  (Pike's  Peak)  to  be  equal  in  quality 
to  any.  and  unexcelled  as  a  long  keeper:  but  It  would 
probably  not  sell  so  well  In  market  as  Hubbard  or 
Boston  Marrow,  as  it  is  not  so  well  known. 
An  acre  of  squashes  thus  grown,  or  a  half  acre,  if 
preferred,  will  .be  found  very  profitable.  If  there  is 
not  a  local  market  for  the  surplus,  they  may  be  fed 
to  cattle,  swine  or  sheep,  or  chopped  up  for  fowls. 
They  should  be  made  a  prominent  feature  of  the 
farmer’s  winter  supplies,  far  more  so  than  is  gener¬ 
ally  the  case,  and  the  housewife  will  be  especially 
grateful  if  this  Is  done. 
Beverly  Stawberry  (New). 
Awarded  four  prizes  In  thirteen  months  by  Massa¬ 
chusetts  Horticultural  Society.  Send  to  the  originator 
for  circulars. 
BENJAMIN  M.  SMITH,  Beverly,  Mass. 
Made  in  six  different  styles  and  sizes.  Including  a 
special  Corn  Roller.  Write  for  full  descriptive  circu¬ 
lars  and  prices. 
SUPERIOR  LAND  ROLLER  CO. 
Gouverneur,  N.  Y. 
SEED  CORN 
All  the  best  varieties.  Pedigreed  stock.  Seed 
Cori)  is  a  specialty  with  us,  and  our  stock  Is  unex¬ 
celled.  Ask  for  our  FARM  SEED  LIST,  which  de¬ 
scribes  new  varieties  of  corn  and  Held  seeds. 
EIIS  OF  BEES  and  thoso  in¬ 
tending  to  keep  boos  should 
write  us  for  largo  il  lust’d  cat¬ 
alogue  and  copy  of  Ameri¬ 
can  Bkk-Kkkpkr,  (monthly.) 
Our  prices  are  lowcstnudstoclc 
larr/cst.  We  keep  everything 
used  by  bee-keeprs,rncluding. 
text  books,  comb  foundations, 
all  stylos  hives, etc.  Atldr>9 
W.  T.  Falconer  Mfg 
Co.  Jamestown,  N.Y7 
Des  Moines,  Iowa. 
Plant  this  Spring  one  of  our  strong-bearing  vines, 
and  soon  begin  to  enjoy  this  luscious  grape— Splendid ! 
/  .  1V_ — x  Delicious!  Excellent!  are 
t*  the  exclamations  from 
C  0“**  A  those  who  have  tested 
the  Green  Mountain, 
n  iim  '  the  earliest  and  best  of 
jGOSuL  all  grapes.  Ripens  here  In 
i""’ *■  fcr. -'M  -August,  yet  is  of  most 
vA  iwr  I  delicate  texture  and  cx- 
Be  not 
*sr  RUMELY 
TRACTION  AND  PORTABLE 
NGINES 
qulsite  flavor.  _  _  _ 
mislead  into  buying  this 
grape  under  other  names 
Every  genuine  vine 
is  sealed  with  our  trade-mark  seal  as  above. 
Send  for  circular  giving  full  information.  Agents 
wanted  in  every  State  and  County.  Address 
STEPHEN  HOYT’S  SONS,  New  Canaan,  Conn. 
^  Threshers  and  Horse  Powers. 
Write  for  Illustrated  Catalogue,  mailed  Free. 
M.  RUMELY  CO.,  LA  PORTE,  1 N  D 
rttADEMAPK. 
WHICH  ONE 
EACH  CATALOGUE  IS  COMPLETE  IN  ITSELF. 
x*  ^  Accordions,  Auto  Harps, 
Music, 
***  Music, 
Violin  Bows,  Clarinets,  Flutes, 
Violin  Cases,  Clarinet  Music,  Flute  Music, 
Cuitars,  Cornets,  Violin  Repairing, 
Cultar  Music,  Cornet  Music,  Harmonicas, 
C.  W.  STORY,  26  and  23  Central  St.,  Boston .  M ass. 
AGENTS  WANTED  ON  SALARY 
or  commlslon,  to  handle  the  new  Patent  Chemical 
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In  two  seconds.  No  abrasion  of  paper.  Works  like 
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amounted  to  $620  in  six  days.  Another  $32  In  two 
hours.  Previous  experience  not  necessary.  For  terms 
and  full  particulars,  address,  The  Monroe  fEraser 
M  f’g  Co..  La  Crosse  Wls.,  X  1  75. 
•  fy  the  blood,  are  safe  and  effectual : 4 
•  the  best  medicine  known  for  bilious-  4 
?  nC  fy /ness,  constipation,  dysitepsia,  foul* 
I  breath, headache, mental  depression,* 
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•  the  stomach,  liver  or  bowels  to  per-  • 
4  form  their  proper  functions.  Persons  given  to  over-  ? 
4  eating  are  benefited  by  taking  one  after  each  meal.? 
4  Price,  $2  ;  sample,  15c.  At  Druggists,  or  sent  by  mail.  1 
•  ItlPANS  CHEMICAL  CO.,  10  Spruce  St.,  New  York.  J 
Invested  RJ1  nhno  In  fi  months 
#1000  iwiaK.es  #5000 
farmers  wanted  to  raise  Nursery  Stock. 
Send  stamp  for  details  and  directions. 
J.  Jenkins,  Nurseryman,  Winona,  O. 
C  A  bright,  energetic  man  or 
II  I  I  I  I  woman  wanted  to  take  the 
vll  sole  agency  for  an  article 
■  that  is  needed  in  every 
A  home  and  indispensa¬ 
ble  in  every  office. 
SELLS  AT  SIOHT,  in 
town  orcountry.  #700  in 
90  days  and  a  steady  income 
afterward.  A  “Bonanza” 
WWW#  Kan  An  Iff  for  the  right  person.  Good 
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soon  taken.  Write  at  once. 
J.  VV.  JONES,  Manager,  Springfield,  Ohio. 
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Standing  at  the  head  of  the  Agricultural  Press,  goes 
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Saw  and  Orht  Mill.  4  H.P. 
and  larger.  Catalogue  free. 
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Can  be  made  easy  by  any  energetic  per«on  selling  M  CHAM¬ 
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FARM  TO  LET  for  one  or  two  years,  with  an 
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