Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1884-11-26
CORN.


can be readily conceived. In every State
and territory, from the British possessions
north to our extreme southern borders, the
native cereal found with the aborigines Of
this country, is recognized product
claiming for it's intrinsic merits and the
general interest attracted by its cultlva-
ton, larger share of husbandry effort
than all other staple crops of the United
States combined. Its comparatively short
history is one of the wonderful develop
ments of this country. 1t is destined TO
fill still larger space, as time and expe-
rience re-arranges the order of production
in the older settlements, whilst it will OUT
strip all others as the country between the
Mississippi river and the Pacific ocean ad-
vances in agricultural development. It's
cultivation is engrossing attention as re-
pose dawns upon distracted Mexico, ana
wherever railroads have penetrated that
country, enterprise and capital are not
slow in coming forward in behalf OF de-
sirable progress, which takes in corn-cuitl-
walton as a leading interest in its onward
career.
| Such is the scope allowed by some VIII
| tiers for the future of reproduction, that
it may vet become an extensive reliance
for fuel, as we know of the partial service
it has already rendered in that way in the
west. Means of transportation, however,
are multiplying, and the increased facilities
Of introducing the usual fuel elements
serve also to convey the surplus corn from
such localities to market, and the mind to
that extent is relieved of the shock it re-
ceives in contemplating state OF things
which apparently justifies the using Oh
valuable food for fuel
In considering the many valuable uses
to which corn is adapted, food Tor man.
kind, of course, ranks highest. The many
ways in which it can be served, both IN the
green and matured state, are in ratio with
it's rich elements in contri buting to health
fulness and nutrition. 1t is really in those
essentials not inferior to wheat, which,
now a-days, in taking from it the parts sup
plying bone and brain material, leaves only
starch for bread. On this point, the Amer
iron Agaicu7tuist says: "For the colder
half of the year, the oil and starch Of the
corn are better adapted to the wants of the
body than the large amounts Of gluten il
wheat. Corn contains all the elements
needed in the body, and in just about the
proportion they are required in winter
while they are nearly suited for food II
warm weather."
No food for man, beast, or fowl which
can be classed as reliance, furnishes sc
many elements Of fattening properties. i
is noticeable feature, also, that the lati
tude in which corn is grown increases o.
diminishes these qualities as the severity
or the mildness of the climate requires il
promoting its uses for food.
Of all the Localities entitled to enjoy thu
first distinction in preparing food from corr
and corn-meal, Virginia, from the Pied
mont to the sea, is unrivaled. The new
process of canning brings about some new
ways, but the old methods and style
brought to such perfection down in 'Olt
Virginia" can never be excelled. Com
mencing with the parched grain and salt
, all the way through twenty-five or NOR
styles in serving the delightful food mad
from corn, it is difficult to pronounce which
surpasses the other, unless it be the on,
equal to the occasion Of q royal banquet
well roasted hot ash-cake with a mug O
fresh buttermilk.
In considering the incompatible value o
corn as food for stock and fowls, the nobl
: horse is first thought of, but cattle, sheep
and hogs, the ever-faithful dog and HON
companion, the watchful cat for it's crust
revel in the rich and jolly times an alum
e dance scatters for them. Turkeys, chick
ems, geese, and ducks, and all manner O
J fowl, feast upon it, aud are not mindful, a
are squirrels and rats, of the order of it
g coming. Corn flood makes the best beef
butter, and cheese. The richest bacon i
of corn-fed hogs, and the rarest mutton
! receives its finishing touches from corn
and as to turkeys and chickens, no othe
food renders their meat so juicy and 81
sweet. A writer has saiu that many for
!, puzzled to know what it is that gives tn
tenderloin steak and the spare-rib their be
culiar richness. They little think tn
virtue in them comes from our corn-f fields
. Nor do they know anything Of our corr
bread as it is made in all it varieties, an,
necessary in the elegance of the new feas
they enjoy in the native land of corn. How
{. few there are of the consumers in som
, sections of country who really consider th
influence exerted by the corn crop in max
ing beef, mutton, and pork, and fewer still
who are aware of how much higher the,
r would be in price, as well as inferior il
! quality, if that crop were suddenly ami
hilated, or even if it were seriously dam
aged for a season.
In some sections of country, fodder
stalks and husks furnish most of the rongl
food for animals. They are not rated 81
high with us because hay is abundant; blu
it is sometimes the case that the best O
farmers are glad to have them to fall bacl
on when hay seasons fail.
+ There are other uses of corn and its part
in growth than food and fuel. In Austria
very good cloth and paper have been mad
from its fibre. Syrup and sugar, oil an,
mattresses, and, in the green growing
state, if ploughed under, it makes the yer,
best soiling substance. In dstillation i
the largest consumption other than food
but this, enormous as it is, falls into in
significance when compared with the large
proportions which are used for other ant
better purposes.
| According to the census reports, Ten
nessee, in 1889, was the greatest corn-pro
ducing State. In 1S49, Ohio took the lead
and in 1859 Illinois was first, and still re
aims that distinction. In 1889, the entire
crop in the United States was 377, 451, S74
bushels, In 1883, it was 1851, O66, 83i
| bueha1c ,,roduoo6 on go o01 con ,,,o.