The Bridgeport evening farmer., 1915-08-05
KEEPING QUALITIES
 OF CORN MEAL
Old Fashioned Stone Ground Meal SpoiIs Sooner But Has Better Flavor Than Modern Roller
 9IiIIed Meal.

investigations on the keeping quail. ties of corn meal, recently completed by the experts of the Department of Agriculture, show that stone-g ground
 meal, which on account or it's rich oIry
 flavor is so desired in the palatabIe muffin, hoecake and pone, spells much
 more quickly than meal made in the modern mill by the roller process. For
 this reason the stone-ground meal should be eaten as soon as possible after milling. In this respect it is
 like milk and cream which are usu- ally consumed within a, few hours af- ter being produced, and which under
 the most favorable conditions can be kept in their natural state for only a short time. The roller mill meal is
 in it's keeping qualities, more like but
 ter which can with proper care be
 kept in good condition, not indefinite
 ly, but for a reasonable length of time.
 In those sections of the country
 where it is customary to take corn to the mill and carry back the meal, frequent trips should be made to the
 mill and only small quantities of corn
 taken at each trip so that the meal
 can be used up in a short time after being milled.
 The lpaIatable. characteristic taste
 of the stone-gHound meal is largely
 due to the oil contained in the germ of the corn. As the whole kernel Of corn is ground in the stone or French burr 1 mill this oil is pressed out in the process and imparts it's flavor to the
 meal In the roller mill process tho germ is taken from the corn before rolling by machine called a deger- minator, and but little of the oil gets into the meal. The germ, if allowed
 to remain in the meal, causes it to spoil quickly. So the very thiug that imparts the desirable flavor to tho meal will also injure it's keeping eual- 1 ities. In some eases in istone-goFInd I meal the germ is removed by bolting after grinding. This improves the
 keeping quality over that Of unboIted
 meal but does not make it equal In l keeping qualities to the meal made 1 by extracting the germ before milling The term 'twater-gro round'' meal ap- plies to the product ground by stones l without regard to whether the motive power is water, steam or electricity. At one time nearly all stone grinding mills were operated .bXeWater power | while roller nnEHs were usual lEAoper- ated by steam, and so the term
 'water-ground" was used to mean the same as fsstone-ground.' h later 1 years, however, steam and electricity i have almost entirely displaced water
 as a motive power in mills. It is the
 milling machinery, and not the source l of power that determines the charalc- 1 ter of the meal that may be pnoduced- The keeping quality of corn meal ia l also greatly affected by heat and i moisture. Other things being equal.
 the drier the meal the longer it VIII keep. It is the custom in larger IlillH
 and in some smaller ones to artfdci- I ally dry the meal after milling In I wet sections of the country. or in wet l weather anywhere, dried meal win 1 very quickly absorb moisture from the
 atmosphere. ny kind of corn meal
 will keep much longer in cold weather
 than in warn1 weather. It should.
 therefore, be stored in a dary, cool l place.