The Arkansas banner., 1848-11-28
Indian Corn.

The following observations in relation to Indian corn meal, were communicated to the Journal Of Commsree, by physician in the city of New York
 iehow and white corn are not the same in quali- ", hthough they are identified in kind, and grow in the same 6eid sN"
 Inc nutrtilve qualities of the yellow corn sur. pass that Of the white, and that Is good reason hv me common sense of the people, or their ordinary experiences assigns to it preference, independent of its mere looks. revealed to us an important and iuterestinu isrt R the aid o analysis, it has been ascertaned thai ter n pure state is combined in ali grass seed and grains. "''
 Out of 100 weight of yellow Indian corn meal. TOT instance, . good chemist can extract from to iV pounds of butter. Out of the same weight of Indian meal 6 or per cent of butter can he made. mus proving It tO be in tlM proportion so much the less nutritious quality of Indian meal Any one can satsiy himself by attending to the usual process of cooking It, When it Is boiled thick for mush. if q slssA aoheres 10 the side of tho vessel on cooling, rial in it. '"''' "'eee-
 itnas furthermore been proved, that the butt r ob tained from the milk, is not animal secretion. bu, what previously existed in the pure and orieinal state, in the hay sr food of the COW and skiiful chemist can make more batter out of 100 weight of nay, tnan the COW caD as the COW must appropriate considerable share of 1t for the uses and necesi .ies oi her organization. Give COW 100 pounds nay, and she will render back pounds of butler but an expert chemist canNreaIizc I2 or ls pounds out of 1t. r'N'
 Tn Inc choice Of the various articles of food to sui, our tastes on particular occasons-to correspond to tnc pledemergeucies of lfe--the adaptation of tne mustfiafious qualities Of food, display infinite wisdom and goodness. In sickness in health. in tot, while our means abound when they are scau,v. we demand different kinds of food and different va : rites of the kind to satisfy our real and ina gtnary wants Of the grain stuffs rice contains the least fatty material, and Indian corn the most and ranging between the two extremities we have wheat oats. rye, barley. &c all different, and vel a oi capable of being applied to the respective con- dtuons which are united to them
 II because of the fatty nature of Indian corn meal tiaf It Is such strange kind of food and that persons unaccustomed to 1t cannot endure it. The nations which feed principally on rice, are not near % n robust as those which use Indian corn, as the blacks of the south mostly do. Persons unaccus- 'oinea 10 this knd Of feed therefore w do best to commence with the white Indian corn meal in pre- Terence 10 the yellow it is not so rich; and this preference to the white over the yellow has already occurred in England. where the articles are new.
 ihere IS only one more observation which wish 70 make. As Indian corn meal contains so mueh et th It, kept too long, is apt 10 become rancid and IS the more or less unfit for use In the shipments made to the West Indies, the meal is commonlv Kun dried. 10 obyiate, much as possible thjs fem denry to rancidity. For reasons just detailed. inc "nne meal will keep rather better; and from iis oeihg lighter and mder. it is as much preferred fo, use in warm climates as the yellow for similar ; dncement Is in cold. '''