The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1879-04-09
Quality in Corn.

We all recognize great difference
in the quality of -four from different
kinds of wheat, and the same with
oat meal. Some are worth much
more than others on that account.
But when we come to corn meal it
would seem that the quality of differ
ent kinds is not well appreciated,
Corn meal is corn meal, with great
many buyers. If any distinction is
made, it is between eastern and west
ern, or northern and southern corn,
with no consideration of the many
different varieties embraced in each
one Of these grades.
The reason why this is so is, proba-
bly,, because we eat much more corn
cake than corn bread. On most ia
bles where corn meal appears it is
made up with sEeetening and eggs
into various forms, the edible quality
of which depends upon what is added
TO the meal, rather than upon the
meal itself. But there are not few
who delight in The sweet, rich and
delicate flavor ofthe corn itself. A
large number of people, it Is true,
never taste this, except perhaps, in
popcorn, and this is quite often So
phisticated with sugar. Those who
come from the city into the country
are often very much surprised at the
excellence of our hasty buildings and
Johnny cakes, made Of pure corn
meal and salt, mixed only with water
or milk. But those who use corn
meal in this way soon discover that
there is a great deal OF difference in
its adaptation to different uses, and
also in the quality, sweetness and
freedom from any strong taste in the
meal Of each particular variety.
Southern people, who eat much
more corn meal than Nortnerners,
complain of the northern yellow corn
as being strong in flavor and unfit
for human food. On the o,her hand,
Yankees going south almost always
complain of the tastelessness of south
ern "corn pones and the like, ire
quently thinking, until assured to the
contrary, that the meal is mixed with
wheat flour before being cooked.
These differencesA0f local taste, how
ever, are not what we particularly
refer to- The varieties of corn grown
in single county or neighborhood,
north or south, east or west, will be
found to be very different in quality
for bread-making The same variety
also differs according to its stage OF
ripencss when cut up, the care with
which it is handled, and in the selec-
ton Of perfect, sound ears. free from
mold, smut, or dirt of any kind, tor
grinding.
There is a great difference also in
the way in which meal is prepared
for the table. There is plenty of
poor white bread made out of good
flour, and it is the same with corn
bread made out of good -four. The
agricultural Indians of New Mexico
grow peculiar variety of maize, and
prepare it for food by boiling the
meal to thin Cruel and then smear
ing it upon smooth, hot stone,
where it quickly forms thin brown
cake, hardly thicker than paper.
These cakes are piled one upon an
other, four or five thick, and immedi-
ately rolled up i'll tight roll, which
hardens somewhat in cooling and re-
tains its shape. These rolls are said
to be very delicious by those who
have eaten them, and we think our
cooks might well take hint from
this method of cooking meal. One
has done so, and furnishes the follow
ing recipe for thin Johnny-cake
which 6 is all crust" From the table
where this johnny cake appears every
morning during the Winter, hot bis
cults have been banished for lack of
demand. The preparation is very
rapid and simple, as follows: Take
one pint OF milk and stir into it half a
cup Of sitted corn meal. If from new
corn, little more meal is required.
Add half a teaspoonful of salt. Have
ready sheet,iron pan, ten inches
square and one inch deep. Set it ON
the stove, drop into it a piece of but
ter Tor lard) halt the size Of an egg;
let it melt, and, by tipping, flow the
melted grease all over the bottom
and sides Of the pan; then pour what
remains into the meal batter. Turn
this into the pan, and bake in a quick
oven to Il full brown. This batter
will appear very thin, and the milk
Will rise to the top when it is poured
into the pan, but it comes all right in