The Northwestern standard. [volume] (Minneapolis, Minn.) 1885-1886, 1885-11-21
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5 History Of the Corn The Va
/ Sg5 rious Professor
# III C. Duncan. N. D.. in Western Rural
gu want TO know what that tall buili
! ing isl Well, we will visit it. sCsoun
| the stories !" us 5s 3$ts rs NJ
One, two. three, four Eve, six, sever
eight, nine, ten. eleven windows up an
I down v ifs Ak s AZ #
aWell, here We are in the yar,i, an
! advise you to use your eyes. You vii
want to look sharp when we are in "a
building end keep close to me-
1l,o yon see those oarsa Theyare full Of corn
TIERS We sec the corn pouring out OF the on
and its great changes. But let US 60 to th
office and get q guide y Us
III q short tins the party were diveste,
| OF all superhuous wraps and we will follos
them to SEQ what thay saw. Away the
went among great vat, that looked like rail
road water tanks, or until they came to
platform with railing 81 u
Get ON this and be- careful for we will b
carried right up. Away the elevator sho
story after story, now past great wheels enc
belts, now through binding steam, n,
and s1p \
BE careful OF that machinery. shouted
the guide, and go up that stair.
Up they went, now through door along
dark passage beside great iron water
tank that laid ON its side over 100 feet long
up another stair through another door, aid
behold they are on the roof $50 feet In the
air. TIE whola city OF Chicago lies at our
feet The sight would be grand il it was
not for the cloud Of smoke that hangs like q
fog limiting our vision We see train
crawling along iks a snake, horses look like
mice and men like brownies
HISTORY OF THE CORN.
We cannot remember what was seen on
the different stories hut we can recall the
history Of the corn in this strange building.
Here we 90 q long row of mill rolls ami
burrs. Some contain corn, some corn meal
or broken corn. The corn is wet. Where
has it bsen9 We soc great yats WHARF it
has been soaked until it Is swoll n Il is
then ground in thoSe series OF mills and
then siftei on large incline sieve. The
coarse particles we see in trou sts where a
screw runs that pu shes it over to another
building where We are told it is made into
food for cows. The white part we see il
sprea1 out on the floor in narrow troughs
and stream of water is turned on. The
water carries off the yellow part OF the
corn. This follows the coarse parts over to
the other building.
After the yellow part, called gluten or
nitrogenous portion is carried Off, tho white
part or starch remains How white it is
This white or starchy portion has two desti-
nations We will follow some OF the incest
as We see it placed in narrow racks. My,
how hot it Is where they cord them up.
There is one being emptied; see how dry and
white the starch Is now Tnere q man IL
putting it upin barrels.
perhaps you would like water said the
guide. as they passed a pipe that was Leak
ing water somewhere. Corn needs lots Of
water TO digest it, q fact that is growing
more and moro apparent to the boys az the
doctor explained that this mill was only
big model Of our digestive apparatus "Our
saliva turns starch into sugar; we see tho
same process here on grander scale"
FROM STARCH 10 SUGAR.
Now they line to lot Of men who were
shoveling the wet starch into great vat
A man was carefully weighing it and as
carefully ponring in q liquid out Df big bot
ties. NaW@:ayater was Adaed. and this was
soon boiling up IN great big kettles This
sap was being carefully WATCHED by skilled
mon. The boys wanted TO know all about
this part, but they were SO often cautionsd
to look out, and so afraid Of the Kissing
great hot caldrons that they we're glad to
get away into another room where were tall
funnel shaped tanks, as high AZ house.
Here is one men are filling. We see they
put In first great blanket and then pile on
many fest of black charcoal in fine powder.
1Thsse are percolators." explained the
guide. The sap that you saw boiling, whom
it is cooked in one after another OF those
great retorts isdrawn OF here where il IL
filtered. You will like it hest after that
Lot us 60 into the tsstor's room Away
they went into q small close room where
clear streams of water were flowing, the
boys thought them OF course they were
thirsty and wanted drink
3Why, its sweet" was the chorus Of
young voice.
"ihis Is corn syrup. You 500 some Il
thick and soma thin. This will have TO be
boiled over +, make it thicker said the
guide. This is thick enough to be con.
iensed and crystalised. Follow me and
ook ont
GRAPE SUGAR.
Away they went into another room, sti- |
ding hot with more caldrons and more ket.
les. Then on into another room. where
we're watts AMI lots Of machinery. Here is Q |
.ub-liks one with q sore " In the middle. |
SEQ the water fly; but the water Is syrup, |
md the tub Is q machine for squeezing the
mgar fres from the syrup We 90. The !
blocks OF iron contain white or yellow cer- |
or. That is sugar. There it goes to b |
oosened out Of it's iron prison Sss 1t il In |
great hard cakes There are men shovsling |
{ into mill that grinds it mp fine Now
70 go into the laboratory and ars shown |
Inc white sugar made from the corn that |
0oks as nice as any suger.s
faint very sweet remarks little Dan |
more to himself than aloud, bat The PROBES
or heard it and orphaned.
This izgrape sugar, my boy, and rot
ane sugar. Tue chemical arrangements
re different We hops some day to 20 /
tep igber, and AXE cane sugar out q
orn