Greene County herald. (Leakesville, Miss.) 1898-current, 1908-10-02
mixture that was on the market a

mixture that was ON the market
few years ago
judicious blending gives not only
better bread, but a ekMaper bread.
This is an important subject, one that
the Exposition will Illustrate and the
producer of grain, the miller and the
consumer desires to know more about
it.. aGAasat laa24 afst $50
The glucose industry is probably
the largest individual market for
corn Twelve factories consume from
10000, 900 to 50,OO0,0OO bushels of
corn per annum. Some of the fac
tories grind 80 cars-a train load-of
corn in "a hours.
Until recently the glucose industry
devoted most of it's attention to the
manufacture of starch and starch pro
ducts Starch is worth from $500
from $4,000 to s1O5.O0 per ton. The
process of extracting the oil from the
kernel of corn is of comparatively re-
cent development. Oil to the value
of about 10 cents per bushel is now
extracted from the kernel.
From corn oil such products as I'm
seed oil substitute, oil for soap max
ing-a vegetable oil-instead of filthy
offal grease which was formerly used
by some manufacturers, also phar-
maceutical glycerine, nitroglycerin,
smokeless powder, and by a refining
process a splendid substitute for olive
oil
One of the most valuable and in
teresting products is vulcanized corn
ola rubber substitute which may
be used instead of Para rubber except
where tensile strength is needed. This
rubber is used for insulating wires as
a n-conductor of electricity and IN
the manufacture s Of 1inoleums, oil
cloth window shades cushion. PACK
ing, waterproof cloth, and in the
manufacture rofs rubber boots and
shoes, when properly blended
Starch forms the basis of gigantic
lines of MANUFACTURES The potato
crop of New York state formerly FUR
nished a large part of the raw ma
terial for the starch industry, but to-
day the corn crop furnishes most of
the worlds supply. From starch,
glucose is made. Glucose is pure,
wholesome, healthful food, which en-
ters into food products consumed
daily in most homes. Glucose sugar
is extensively used in the manufac-
ture of high-grade wines and beer.
because it is sweet and does not re-
vert or "go back to sugar" 1t does
not have a granular crystal of its own
and therefore, when corn sugar is
once dissolved and remains in the
liquir instead of settling to the bot
tom, as would be the case with cane
or beet sugar. Glucose does not have
a flavor of its own and therefore lends
itself readily for blending purposes.
For this reason, glucose is often
abused by improper adulteration.
Commercial preserving and canning
establishments use large quantities
of glucose and glucose sugar. Some
of the cheapest and some of the very
best candy is manufactured largely
from glucose and glucose products,
Starch also furnishes the basis for
dextrine and dextrose manufacture.
Dextrose is frequently used in the
preparation of special foods for in.
fants and invalids, as 1t is easily
assimulated and digested and is also
-nourishing.
Dextrine is a sticky substance such
as you can find when you have licked
a postage stamp Dextrine enters
into many glutinous compositions
where adhesiveness is desired, such
as in the manufacture of gum paste,
british gum, library paste, gummed
paper and in the manufacture of en-
velopes, paper bags, boxes and by
proper blending also veneering. A
dextrine composition is also used as
a mordant in stamping figures and
colors in the manufacture of gingham
and calico.
Most homes and many lines of busi-
ness find some of these products en-
tering into everyday use.--Farm and
Stock