Semi-weekly interior journal. [volume] (Stanford, Ky.) 1881-1905, 1885-11-26
A Dozen-Story Building where Corn
Starch Is Turned into "Grape" Sugar
--Hlstory of the Corn-The Va
rious Processes.

eight, nine, Ten, eleven windows up ana
down"
swell, here we are in the yard, and
l advise you to uso your eyes. You will
want 10 look sharp whom we are in the
building and keep close 70 me-"
ado you soc those carsi Theyaro full Of corn.
There we soc the corn pouring out OF the one
at that spout We will 500 more OF the corn
and It's great changes But let US 60 10 the
office and get n guide"
In a short time the party were Invested
OF all superfuous wraps and we will follow
them u soc what they saw. Away they
went among great watts that looked like rail
road water tanks, or until they came g. a
platform with a railing
"Get on this and DO careful for we will be
carried right up" Away the elevator shot
story after story, now past great wheels and
belts, now through binding steam, up
and up
@Bo careful OF that machinery" shouted
the guide, "and go up that stair"
Up they went, now through a door along
dark passage beside great iron water
tank that laid on It's side over 100 feet long.
up another stair through another door, and
behold they are on the roof-ljO feet in the
air. The whole city OF Chicago lies at our
feet The sight would be grand II 1t was
not for the cloud Of smoke that hangs like n
fog limiting our vision. We SOC u train
crawling along like a snake, horses look like
mice and men like brownies
HISTORY or THE CORN.
We cannot remember what was soen OF
tho different stories but we can recall tbs
history of the corn In this strange building.
Horn we 100 a long row Of mill rolls and
burrS Some contain corn, some corn -me al
-.
has IL beeni We SOC great watts where IL
has been soaked until 1t is swollen Ii Is
then ground in those series OF mills and
then siftel on large incline sioveA The
coarse particle, we see in trouyhs where a
screw runs that pushes IL over 70 another
building where We are told It is made into
food for cows The white part we sec Is
spread out on tho floor I'm narrow troughs
and stream Of water is turned on. The
water carries OH the yellow part OF the
corn. This follows tho coarse parts over TO
the other building.
After tho yellow part, called gluten or
heterogeneous PORTION Is carried Of the white
part or starch romans How white IL Is.
This white or starchy portion has two desti-
nations We will follow some OF the incest
as we SEQ il placed In narrow racks My,
how hot It h where they cord them up.
There is one being emptiod; see how dry aud
white the starch 4, now. There a man Is
Tnttng 1t upin barrels
Perhaps you would like water said the
guide, as they passed. pipe that was leak.
ing water somewhere. Corn needs lots Of
water ~ digest IL, fact that Is growing
moro AMI more apparent 10 the boys as the
doctor explained that this mill wa, only a
big model Of our digestive apparatus "Our
saliva turns starch into sugar, we see tho
same process here on a grandor scale"
PROM STARCH To SUGAR.
Now they came q a lot OF men who were
shovelng the wet starch into a great vat.
a man wns carefully weighing 1t and as
carefully pouring In liquid out Of big bot
ties Now water was added, and this was
coon boiling up IN great big kettles This
sap was being carefully watched by skilled
men. Tho boys wanted TO know all about
this part, but they were SO often cautioned
to look out, and 50 afraid Of the kissing
great hot callrons that they were glad 10
get away into another room whore we're tall
funneLs shaped tanks as high as house.
Here is one men are filling. We SEQ they
put In first great blankst and then pile on
many feet Of black charcoal in fine powder.
These are percolators,' explained the
guide. Tho sap that You saw boiling when
tits cooked in one after another Of those
great retorts Is drawn OIL hero where IL is
filtered. You will like IL best after that.
Let 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.
"Why, it, sweet was the chorus Of
young voice.
This is corn syrup You So, some is
thick and some thin. This will have TO bo
boiloi over t. make it thicker said the
guide. "This is thick enough TO DO con-
iensed and crystalizoi. Follow me and
look out
"GRAPE SUGAR.
Away they went into another room. sti.
fling hot with more caldrons and more ket-
ties Then on into another room. where
were watts and lots Of machinery. Here is a
tub-liko one with screw In the middle.
See the water fly; but the water is syrup,
and the tub Is a machine for squeezing the
sugar free from the syrup. We sea the
blocks OF iron contain white or yellow CEN
ter. That is sugar. There il goes to be
loosened out Of its iron prison. Soc it is In
great hard cakes. There are mon shoveling
10 into a mill that grinds it up fine Now
we go into the laboratory and are shown
fine white sugar made from the corn that
looks as vice as any sugar"
"'TaiLt very sweet" remarks little Dan
moro TO himself than aloud, but the profess
sor heard it and explained.
This Is grape sugar, my boy, and not
cane sugar. The chemical arrangements
are different We hope some day to go a
,tep higher, and mako cane sugar out Of
corn"