Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1896-12-17
White And Yellow Corn.

One southern paper quotes from an
other which quotes from book some
statements az to composition OF corn
These would be most important il
true. That no injustice may be done,
we give the article in full:
"There has long been a difference
OF opinion in respect to the feeding
value OF white and yellow corn, but
chemistry has come to our aid and
shows US the difference and numer-
GUS feeding tests have suhstsntiated
the chemist reports. The general
membership book Of the Ralston
Health Club, Of Washington, D. O.,
gives the following analysis:
Carbon. Nj Phos-
ates. trates. pilates.
Northern yellOwo..,,....SS2'SS IIss u
''Here we learn that the northern
yellow corn has nearly double the
amount of Carbonstes, which are the
heat.producing and fattening proper
ties Of the grain; that the southern
white corn contains more of the nj
tratee, which makes it much the best
feed in warm weather. The white
corn has nearly three times more of
the nltrates, which produce muscle
and growth, making it much the
strongest grain to feed to working
teams and growing animals. The
white is more than three times as rich
in phosphates, which supply nourlsh-
ment TO the nervous system, including
the brain. The yellow being much
the richest in carbonates, will make
the most fat and heat.
"In the extreme northern portion
Of this country we find the yellow
flint varieties grown, while in the far
south are raised mostly large white
kindp, and thus we understand what
is meant by the yellow northern and
with southern varieties.
"As food for the table, the authority
just quoted says; we find the grain
Of southern corn with a large portion
of muscle food, plenty OF brain food
and less Of heating food. 1t is the ty-
pical nourishment of the brain worker
who believes in exercise, or OF those
who work with their muscles. Next
to wheat it is the best food for hu-
mainly. Northern or yellow corn Is
the reverse Of this, containing a large
portion of hearts or carbonstee, and
overheatiDg the blood, as buckwheat
cakes do, causing pimples, sores and
headaches"
"Let US understand that by wheat
is meant the whole grain or graham
-four; the white -four is much more
heating, and, like yellow corn and
buCkwheat, makes bad blood. In
comparison with oats, white corn is
found to be less heating and better
nerve food. Does not this account in
part for the fact that southern peo-
pie, who eat more corn than northern
ers do, are freer from blood and skin
diseases? Let US appreciate what we
have, and make use Of il, rather than
purchase so much of our breadstuff
In the north"
Farmers long ago observed pre-
ference for yellow corn on the part Of
that discriminating judgp, the hog
But it was not pointed out by that
judicial character that his choice was
influenced by the demands Of his sys-
tenn for The fat-making materials. To-
deed, at the time Of expressing a lik
ing for yellow rather than white corn
he has shown a most decided taste for
40 heterogeneous food as milk, But
possibly he has, in this last instance,
allowed his senss of taste more in,
huence than the results of his chemi-
cal analysis.
But the figures above given ss rep
resenting the percentages Of the great
classes of foods, the carbonaceous and
the heterogeneous, are so radically diff
fsrent from those universally accept
ed on the authority of the most tmi-
nent chemists, tbRt their accuracy is
opsn TO srsplcion. According to those
authorities, the protein or nitrogen
GUS substances in the kernels OF corn
amounts at the maxlmum to Is per
cent, while the average is 105 per
cent. Il is certain that further *
PLANTATION and corEohorRtion OF the
comparative statement OF composition
OF yellow and white corn is needed
hafnea vnru Opaak 1nnpOrkar oa cpn hr