The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-19

INDIAN CORN OR MAIZE.
In Europe corn means al grams ms, lseo Il
7ve. The indian corn OF the United states
IS 4hera known as maize This IS dis
1frs4IV- ar,-ars-z7s azraiT1- though recently
cultivated co q consider ole extent IN FL
rope Only in southern Europe can II D
relied upon as a successful Held crop
Outside Of its own native country It Is
cnnuarativelv unknown as vegetable
its green and s1ceuIeu1 stare. ne a11k =
ton OF the grain 70 the physical neels e
being put into practice among the labor
ing classes abroad
THE ORIGIN OF THE SPECIES
Indian corn. or maize was originally
found in Central America, growing in the
higher attitudes II vas dlstIl9uLea a a
food plant and raised as a regular crop
through greater part OF tne l1lsSd
States By our early discoverers- sshlie
easily cultivated and alaptf1s 1lsel1 "
q varied climate. IL differs from other
members CT the careaHa- group in its man
ner of reproduction not being PROVIDED
with the same means for dispensing It's
seed, the grain being hard to detach from
the cob. and also envelopeG in thick,
tough wrapper of many folds
ITS VARIOUS FORMS.
The best known preparations IN this
samD. or hulled corn. the corn hominys
which IS the white corn denuded of the
husk or bran and broken to the size OF
peas. Fine homiuy. q grade OF corn bro
zen 10 rbz size 81 wheat the fine hFrniny
grits and the fine meal in two grades the
ffoT5r In these fi77er forms We use st prfn-
cipaIIy for mush. breads and buildings
AMOUNT or NUTRIENTS.
It has been ascertained by chemical
tains the largest amount OF fat Of all the
cereals. although Bauer attributes a
oats Compared with potatoes in point Of
nutrition, corn meal gives four Or I'VE
from the former While it cannot. or
course. supersede the wheat preparations.
formers there is considerable difference
IN the cost OF the best grades. and among
greater amount of physical exercise and
resistance to cold weather It should be
more generally used. furnishing as il
does at a nominal cost, the elements TO
produce force and heat as well as to store
up no small amount Of energy: while. at
vent the waste Of the albuninous sub
stance. acting as mediator. as il were.
IS not restricted absolutely TO pure liquid
foods But in order to suit all conditions
and avoid any danger of difficulty in d
costing it as this is found TO be fire.
queRt objection to its use, one must have
the necessary knowledge Of the nature Of
the different grains
WHITE AND YELLOW MEAL
Our southern friends seoru the yellow
corn meal True. the white IS much more
delicate in fover than the yellow which
has a peculiar taste which is objected "a
by many This is largely due 10 the
greater amount Of fat Contained in the
yellow. IL the yellow meal IS kept Z
long time this oil is apt to become rancid,
and the meal acquires a very bitter, IN
pleasant flavor. Aside from this fact.
---sA~ T. ttAE 7etAiA1 IAAAs4 eAS III Tie SOUTH
ern grain Of corn as in the wheat The
starch granules in the southern grains
being softer. are more easily disintegratetl.
and the southern meal is very much finer
Nature can well adjust her supplies to
requirements The hard, granulared meal
5 used more generally for feeding and
tatreulng animals. and on account of its
richness IN the requisite qualities. is welI
suited to this purpose especially in the
climates where the cold is long and ex-
IRENE.
For the city dweller. who lives in the
almost constant temperature of summer.
In the modern. steam heated houses, the
white meal il better adapted to both PAL
ate and bodily needs
Unless mixed with wheaton -four corn
meal cannot Dc made into bread exeant in
the form OF light small breads raised