sand-fold; if once dry is hurt neither by heat 
nor cold, may be preserved in a 1 pit or cave for 
years. It is gathered from the field by hand, 
without knife or reaping hook, and becomes 
nutritious food by a simple roasting before a 
fire . The warrior, with a’ small supply of it in 
a leathern girdle, and with his bow and arrows, 
was ready to travel at a moment’s warning.” 
In her fascinating book, “Givers of Life,” 
Emma F. Estabrook points out how much we 
owe to prehistoric man. She writes, “The 
ancestors of the present red men gave to the 
Europeans foods and other valuables before 
unknown to the world, peculiar to the American 
continent, and the sole result of the red man’s 
discovery. As a house rests upon the hidden 
stones of its foundation, so the 20th century 
rests upon the stone ages of the past. Our 
modern improvement of plants is of little im¬ 
portance in comparison with prehistoric man’s 
work in testing wild plants and in bringing 
them under cultivation. Every single one of 
the important plant foods was discovered and 
brought into cultivation by prehistoric man.'' 
Corn contains more oil than any other cereal, 
sometimes as high as 9%. It is rich in nitro¬ 
genous matter and high in protein. Lacking 
gluten, it cannot be leavened with yeast as can 
wheat flour. Extremely large amounts of green 
fodder, rich in sugar, can be grown by close 
planting of corn. 
About nine-tenths of the corn crop is fed 
directly to stock. The other tenth is manufac¬ 
tured into a great variety of products, but most¬ 
ly food stuffs. The three most important uses 
of corn are the manufacture of glucose, cereal 
foods, and alcohol. About three-fourths of all 
