The Denison review. [volume] (Denison, Iowa) 1867-current, 1900-07-31
INDIAN CORN PRAISED.
French Scientists Enthusiasm
Over .h. American Product.
OBSERVATIONS OF M. DE vAR1eNY.

After a Careful Study of the Paris
Exposition's Corn Kitchen He Adj
| vises Everybody to Go There and
/ Sample Some of the Dishes-Advo-
| Gates Its Introduction Into France.
In LIE Temps, published in Paris, ap-
| peared a long article laudatory of
American corn, written by NJ. de Va
] rigny, recognized as one of the leading
| French scientific writer's. De Varigny
| has given much time and thought to
| the subject of introducing corn as a
| food in France. That SO much atten-
ton is now being paid the corn kitchen
at the Paris exposition shows that the
work done therein is producing favor
able impression on the French mind.
Following is translation of De Va
rigny's article:
cit is in the Champ de Mars, at the
end of the wonderful machinery gal
lery-which has become the shelter for
a whole city of varied structures-in an
isolated building which is an annex to
the United States Agricultural building.
At the doors below placard tells of
the proximity of the corn kitchen'-'la
cuisine au mais' Climb two stories
and there you are. 1t is quite large
room we'll lighted, cut in two by rail,
or, rather, a sort of counter, behind
which Is found kitchen with stoves
and ranges and all the appropriate
utensils
"The object of this kitchen is to show
everybody what uses can be made Of
Indian corn and what dishes can be
prepared from it, in order that the pub
lie may judge intelligently as to it's
qualities. Dishes are prepared and
gratuitously served to all who come
and every one can taste them and learn
for himself the character of Indian corn
and it's taste in the different culinary
preparations in which it is the ele-
mental foundation.
Green corn is put up and preserved,
as are peas and beans, in an appropri-
ate liquid and for an indefinite time.
This corn is used in two principal
forms-in the grain or kernels and in
flour or meal In the grain or kernel
it is used in it's natural state before
ripening or when green after being
boiled in hot water, but the time in
which it can be used green in this way
is quite short, for the ears ripen and
dry quickly. Green corn is delicious
and in the United States is much used.
but for many reasons the -four and the
ground kernels of ripe corn are much
preferred.
"Of both, however, there are many
samples in the corn kitchen. The
whole kernels as they come from the
ear are white and yellow. Both varie-
ties are used. These are not only
ground up finely in a special machine,
but another machine separates the en-
bryo from the albumen, and when it is
thus crushed and degerminated the
corn is called 'hominy,' and it is a
whitish, semitransparent, hard mass
of cracked grains. 1t is used also in
the preparation of a sort Of bouillie
mush, but for this is required long
process. The finer particles, or the
flour, is generally preferred. These are
both obtained by submitting the corn
to grinding. Broken by the machine
the cracked corn is reduced to fine par
ticles, even to a light and fine powder.
There are degrees in the fineness Of
the Hour. For certain dishes the flour
is preferable; for another, cracked
corn, the grain the size of crystallized
sugar. Besides these varied samples
OF cracked corn and of -four there is a
/ special preparation of corn hominy
flakes. 1t does not seem as though one
could make such variety of corn
dishes. Indian corn has been much
| improved by selection and cultivation.
| Without doubt certain varieties will
| be preferred above others because of
| their quality or yield. Let us now con-
slider the ways of using it.
1 1.-The maize kitchen was organized
by Colonel Clark E. Carr, former Unit
! ed States minister to Denmark and
who has already gone back to the Unit
ed States. 1t is now managed by Nj.
| Louie Chodat, who employs four cooks
1 II do not insist upon the multiplicity
/ of the dishes. but content myself with
calling them to the especial attention
of yegetariaas. Indian corn is eaten ON
the cob when it is green, and when it
is canned it is used as vegetable, but
as meal it is most used. This -four
makes excellent bouillie or porridge,
which is similar to the oatmeal used so
much in Scotland. Taste the hot corn
bread, little heavy, it is true. but per-
haps we can learn to make it lighter.
Would you prefer a soup of the cream
of corn? Ask for it. After which try
the fritters, the biscuits, with little
honey or preserves or sirup, pancakes,
croquettes.
''In the United States it is consumed
in enormous quantities. In our own
country, in France, it is cultivated
without trouble in almost every part
of the country, and it ought to be