The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1895-12-06

vas excellent eaten with cream and
sugar, that mashed into e pulpy mass
it made an admirable padding, and it
was also q fFstclass substitute for
honiny, being prepared much easier
than the regular grades.
Still the quantity produced vas so
great that the people continued to
wonder what they would do with it.
The owner of the roller mills at
Medicine Lodge, Kan, on experiment
bent, ran some Of the grain through his
corn meal grinder, and produced a
meal pronounced in every way equal to
the ordinary corn meal, but he vas not
content with this, hut rugged up a
special set of burrs and produced a
new product that bids fair to create a
revolution in the worlds breadstuffs-
Kaffir corn.
Some of this -four was taken by Mrs.
L W. Stout Of Medicine Lodge and
made into light bread. The bread was
fully as white as bread made from
| second grade wheat -four, and was sweet
and palatable. The flour vas handled
by Mrs. Stout just as she does wheat
flour in making light bread, and the
bread in no way resembled corn bread.
Samples of this batch Of Kaflr bread
were sent to various towns, and it was
everywhere pronounced equal TO bread
made from wheat flour, the only differ
snce being it's dark color. It is, how
ever, not darker than the ordinary
Graham bread, and is pronounced much
better in flavor by the majority Of those
who have tried it.
The Medicine Lodge mill at once be-
gan making the -four in quantity, but
could not begin to supply the demand.
As the fame of the new product spread
other mills began to make it, until at
the present time half the mills along
the southern Kansas border and two !
thirds of those in Oklahoma are turn |
ing out Kaffir -four and meal. By &C
tuRl experiment in his own household, |
the writer has found the -four to make |
admirable bread and biscuits, and to
do fairly well in cakes and pies, while |
the meal alone makes excellent corn
dodgers and mush and corn bread SUI
periOr to the old kind and mixture of
one-third of the -four and tWo-thirds
meal makes cakes superior to most
grades of buckwheat.
Nearly every woman in Oklahoma is
experimenting with the new products,
and new uses are discovered for them
in the culinary line almost daily, while
the farmers and stock raisers are also
experimenting along their lines with
increasing success and satisfaction on
every side.
With the wonderful and manifold
uses of this new product, with the as
suranCe of a profitable use for every
portion of it, with its sure growth,
whether planted early or late, on the
dryest ground, with the possibility of !
two successful crops from the same
ground, either by planting upon ground
from which wheat has been harvested !
or planting early and cutting off the
head as soon as matured, resulting in |
the formation of three smaller but per-
feet heads, with a crop that remains |
green until December and can be gath
cred at will any time throughout the |
fall or early winter, and with an as
sured Weld of from forty to 100 bushels
per acre, what more can the farmer
want, whether in a climate wet or dry
east, west, north or south?
Kaffir corn has come to stay, and the
American farmer in any part Of the |
nation who fails to appreciate It's worth |
and take advantage of his great Oppor--
tunities, viii surely find himself in the |
lurch in the reckoning Of the years to |
come.