The age-herald., 1902-05-11
Do Wonders With Corn


-,S xUtsens the chemists are finally through witfl their experiments on corn the farmer will rise up and proclaim with more en- thusiasm than ever before that Corn Is king" Wheat, oats, and barley and every other cereal will have been relegated each to it's comparatively narrow sphere in the economic world, and the agricul- tural possibilities of the United States will have reached a stage of development far beyond the dreams of the widest en- thusiast.
 Sixty years ago corn was considered ht only for the feed of animals and the pro- duction of bourbon whisky. Today 1t is the basis of thirty or forty manufactured products, each of which is daily proving valuable article in the commercial world. Within the last two months company has been organized with sS0,OOOO 600 capi- .tal in New York which is to deal in noth- Ing else than corn-buying the shelled gra,.l and manufacturing and selling its by-products.
 In one year this concern-the Corn Prod ucts company-will consume as much corn as al. Europe buys in a small export year, @N~ in a ulg export year. The annual capac- itv of the company's factories Is estimat- cd at 75 GOO 900 bushels of corn, or 1,5OO,00O bushels a week, and all of this immense amount of grain will be utilized in by products.
 If would b. hard even in these enlight- ened days to convince the average Farmer hoy that the product of his labor in the hot summer days is more than feed for
 gt11 n a through il distillery. or perhaps the grist of a mil fer whe manufactures cornmeal. Yet the corn6eld is the place from which are drawn such products as beer, corn oii' starch, sugar, soap. ink, saiad dressing, and a dozen other materials which enter into the demands of everyday life.
 The possibilities contGned within a grain of corn began to unfold themselves nearly forty years ago, or thirty years after Thomas Kingsford, an English chemist. began to extract starch from corn in Coigates factory at New Ser gen. N. J. His researches set an example to other chemists, and today practically al the starch used in the nited States, J and now the export alone amounts 10 So, 600 600 or 8, 900 900 annually, while the for- eign product made from rice, wheat, pota- to. and sGgo starches cannot compete with the home product.
  the outer covering the hull or bran; then the hard. ninty or glutenous part; then the starch, and last the little white point which extends through the tip and is called the germ.
 Of the four parts the germ, about the size of the wheat kernel, is the most in :; teresting and, when It's weight Is con- sldered the most valuable. It's history i Is like that of the cotton seed, for only a few years ago it was looked upon as a nuisance and the starch and glucose man. ufacturers spent money to get rid of it. t. Machines cracked each grain, the mass was given a ba --, and the light germ foated. out while the starch, bran, and 4 gluten remained behind.
 B After the chemists found that the de- spiyed little germs contained an oil worth 2, rfure than any other constituent of ln- sf.nn corn the waste ceased. Now the eerrn5 are put under hydraulic pressure of something like two tons to the square inch and she oil is squeezed out of them. , The little coats of fiber left become a bgse for oil cake and go back to the cattle
 Corn oil is of golden color, transparent, & and so sweet and pure that 1t often | asrves as substitute for olive oil. It 4 Wal ,itand for yeers in any climate or fe.uperature without changing its color .or becoming rancid For a barrel of ssC Z pounds the manu. actrrer in Chicago gets about sxS, or six cents . pound-ntoe price for what was thrown away a few years eSo. Aa
 Corn rubber has aia the outward char