The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-11-01

ANs IL
three following classes Of products arc
derived: Dry starches. corn sirups
and sugars and the dextrines. The
sriups and sugars are obtained by a
process known as hydrolising the
starch. This simply means the chem.
ical decomposition Of the starch and
the formation OF new compounds
A subsequent refining and e~vaporating
process Is necessary for the produc.
ton Of the corn sirups and sugars.
The doctrines. otherwise the gummy
compounds formed by the action OF
heat on starch. are produced from the
corn starch by II process Of roasting.
Getting back to the very germ Of the
grain Of corn. 1t Is interesting to fol-
low Its career still further. When the
arated from the remaining portion Of
the grain It Is dried. ground and sub
jected to hydraulic pressure whereby
tho oil Is extracted. The oil Is filtered
after settling and then still further re-
fined to set rid Of my free, fatty acids
to improve the taste and to tighten the
color. Then this oil Is ready for fry
ing and cooking purposes. salad oil.
for shortening for bread and cake. for
PA1aA itAaNSuSiSol Put HOsSSs cuSat 20 IL
monia limiments and ~camphorated oil.
The various starches obtained from
the grain of VII are almost too num-
crous to mention. hut among others
are the familiar corn. laundry and
confectionery starches. They have u
multitude OF uses: for foods such as
jellies and puddings. baking powder.
pastes, sauces. candles. gum drops,
lozenfies for brewing beers and ales.
for stiffcning and finishing yarns and
fabrics in textile industries. in paper
manufacture as a filler. finisher and
size. for cosmetics, asbestos. soaps n
adhesives and in the manufacture Of
coal briquettes.
starch. are used In the textile indu-
tries tor strengthening the fiber and
finishing the fabrics. for cloth. carpets,
Irvine. for t%hickening colors. for calico
and other printing. for leather dress
ings. pastes. food. sauces and paper,
for gums and CLUES. ink. mucilages
and adhesives. for coffee and rice poll
ishing and finally in the new Fourth
of July fireworks known as spark
lers."
To make the cor strip the starch
is mixed with water and heated under
pressure to form a liquid composed
Of about equal parts of dextrine and
corn sugar. or glucose. The acid is
n%eutralized to form table salt. The re-
mainder Is filtered to remove any fat
or potein from the starch and decol-
orized by passing through ~boneblack,
just as cane sugar is filtered in all cane
sugar factories. 1t is then subjected
to an evaporating process and, presto,
change, there Is your corn strip.
In addition to being mixed with
cane strip and molasses in the prep
aration OF table syrup, many other
syrup. Among others may be men,
toned the confectionery uses. such as
for baking. sirups. jams. jeliies, pre-
serves, mincemeat and other desserts:
brewing of beer. fiavoring chewing to-
bacco. food sauces, canning of meats,
pastes and sizes. tanning Of leather,
backing, printers rollers. shoe pol
ishes. for finishing molds. and in
iron f%oundries. in extracts such as log
and in liquid soaps. hair tonics.
sponges. coffee and rice polishing.
Corn sugar is used in the manufacture
of caramel and sugar coloring, in
brewing beers. ales and porters. in
vinegars and in the manufacture of
Tactic acid for tanning and for filling
leather.
Mrs. S. t. Rorer, we'll known as a
cooking authority. gave a series of
cipes some time ago. To persons who
think only of yellow and white mush,
Johnny cake. "pone" and Indian pud-
ding as possible from corn flour. II
may be a revelation to read merely a
list of the dishes which Mrs. Rorer
prepared. She made corn bread with
yeast, southern rice bread, Louisiana
corn bread. Adirondack corn bread,
Victoria corn gems. mush gems. hoe
cakes. hominy mullins. plain boiled
hominy, blanc mango, cream Of corn
starch pudding, strawberry starch
with meringue, Heaton pudding.
strawberry float. vanilla souffles, homi-
ny flourendine, corr starch cakes,
punkets. pilau. chicken and hominy,
fried cream. mush ~croquettes, cream
pie and Boston brown bread.
And in all these recipes" declared
ounce of wheat flour. Corn flour has
been used every time" ...
This account of the wonders Of corn
would not be complete without a brief
references to the uses of corn cobs,
stalks and even the silk" Labora-
tory tests made at Columbia univer-
sity. New York, have shown that gas
can ne made from corn COPS n corn
stalks more cheaply than from coal.
In Berlin a German engineer named
Drewsen has invented a process fol-
making all kinds Of paper from corn
stalks, Secretary James Wilson Of the
department of agriculture, announced
some time ago that simple methods OF
fermentation will result in the pro.
duction Of eleven gallons of alcohol
from ton of corn cobs. ]. 7,
Schaffer, of Rochester, N. Y, has in.
vented a process for making fireproot
railway ties out Of corn stalks. Cellu.
lose. snlokeless powder and dynamite
are being made from corr stalks. The
cellulose is used as a lining for bat
tleships and cruisers to serve as ar
automatic leak-stopper In case Of a
puncture below the water line.
WE'D WOMAN IN CASE
New York, Nov. before Allison
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