The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1846-09-04
Froa the Indiana Farmer and Gardener.
xybi,ruud Ye:Iayy EDIiau Corn Neal.


White aud Ye:iaw EDdiau Corn Meal.
The following observations in relation
to Indian Corn Meal were communicate
10 the Journal of Commerce by physi-
clan of the city Of New York;
yellow corn and white corn are not ihC
same in quality, although they are lien
tical in kind, and may grow in the same
field. The nutrilive qualities OF the gel.
low corn surpasses that Of the white, aud
that is a good reason why the common
sense~rd he people, or their ordinary ex.
Pm Las; assigns TO it preference indie
pendently Of its mere looks.
The investigations Of vegetable chem.
istry have revealed TO US many important
and interesting facts. by The aid Of anal
ysis, il has been ascer4ined that butter,
in a natural state, is combined in all. or
nearly all grapes, seeds, and grains. OuI
OF one hundred weight Of yellcw Ind.
an corn meal, for instance, good chem
ist can extract from s TO 10 los. Of butter,
Out Of The same weigh, of white Indian
corn meal, six or ei-sh: PR ovut Of butter
can be made, thus proving it to be in that
proportion, so much the less nutritious.
or the unctuous quality Of Indian meal,
any one can satisfy himself b. attending
10 the usual process of cooking il. When
j. is boiled thick, as in making mush, III
crust adheres to the side Of tho vessel.
on cooling, it is apt to peel OF, Of itself,
ewing TO this fatty material in il.
1t has furthermore been proved that
butter, obtained from the cream of milk,
is not animal secretion, but that i, preyi-
oRsl existed in the pure and o:gnsl
state, in the hay or food of The COW; and
skillul chemist can make more butter
out Of hundred weight Of hay than
cow can, as The COW mus, appropriate
considerable share Of il Tor the uses and
necessaries Of he, organization. Give q
COW hundred pounds Of hay, and She
will render back eight or ten pounds of
butter, but an expert chemist can realize
twelve OF thirteen pounds.oui oft.
In the choice Of the various articles Of
food, 10 sui, our tastes on pnrlculor occa. |
sions-to correspond to the multiplied .
emergencies Of lle-aiaplalions of the
mullifarious sorts and qualities Of food.
display Infinite wisdom and goodness.
- sickness, in health, in toll, when our
means abound, sad when they are scan,v,
we demand different kinds sc food and
different varieties of the same kinds. 10.
ra,is'y our real and our imaginary wants.
Or the grain sluifs, rice contains the lea,,
fatty material, and lndian corn the most.
and ranging between these Two extremes.
We have wheat, oats, rye, barley. &C..
all different, and ye, all of them capable
Of being applied to the respective condi.
lions which are suited TO them.
II is on account Of the fatty nature Of
Indian corn meal that it is such strong
kind OF food, and that persons unsccustom.
ed to it cannot at first endure it. The
nations which feed chiefly on rice, are
moi so robust as those which Use Indian
corn, as the blacks of the South mostly
DO. Persons unaccustomed 10 this kind
of food, therefore, will do best to com.
mence with white Indian meal, in prefer.
ence TO yellow, as il is not so rich; and
this preference Of the white over the vel.
low has already occurred in England,
where the article is new.
There is only one more observation
which wish 10 make. AS Indian corn
meal contains SO much Fat in it, kept too
long, it is liable to become rancid, and is
then more or less unfit for use. In the
shipments made 10 The West Indies the
meal is commonly kiln.dred, TO obviate
as much as possible this tendency 10 ram
cidity. For reasons just detailed, the
white meal will keep rather better; and
from its being lighter and milder, i, is as
much preferred in warm climates, as the
yellow, for similar indictment, is in cold.
II has lately been stated that grain is
subject 10 oxidation as well as metals;
that the sugar which is contained in meal
becomes an oxide Of sugar by long expo.
sure 10 the air. The true taste of meal
is 10 be had, therefore, only whea it is
fresh ground.