Evening capital news. (Boise, Idaho) 1901-1927, 1917-12-16
The Worlds Greatest Food Crop and It's Part in the War
Uncle Sans Biggest Gold Mine, Which Renews Itself
Every Year-What Corn Means to Us and Our Allies
Its Value as Foodstuff

keep that long on account of the oil in Il
lie solved this problem by cutting out the
germ at the end of the grain of corn bv 4
degermlnating machine. This he found made
the corn flour as free from oil as rye flour
and fitted it for all sorts of cakes. During
my stay IN Berlin some of the bakers were
using such corn meal for cake baking. adj
vertlsng the product as made of wheat flour.
lhe German government was also expert
ment1ng on corn as food for the cavalry
horses. At that time the army horse was
considered more important than now. and
the kaiser had concocted condensed horse
TODD for the cavalry on the march / am
not sure how much corn meal this contained.
but 1t was concentrated mixture. which
had so much nutriment that man could
carry in his pocket sufficient number of
balls made of it to feed horse for week
and to enable it to march that long with
out other food. All such foods were kent
secret, and the same is true of the foods used
IN Germany today. In 1870 the armv which
invaded France was supplied with a pea sau-
sage which formed a first-class food and of
prior to that time.
1t was Col Murphy's idea to make corn
meal as common in Europe as wheat flour
and rye flour are now. He wanted TO get
that market for the corn crop, and tho same
market is open today. If the millions of
Europe could be taught to eat corn meal it
would add greatly to the value Of American
corn, and the crop would be worth hundreds
of millions of dollars per year more than
It is now. Col Murphy had prepared re-
cipe book showing several hundred ways in
which corn could be used as human food in
place of wheat and rye, and with these he
demonstrated the value of the cereal TO the
people OF Europe. He gave me a copy of
the book, which now lies before me- 1t has
directions for making hundred or more
dishes of corn meal. The recipes are from
different parts Of the Union. Many are
from New England and many from the
south, which today is the chief corn-eat-
ing section of the country. The southern
recipes include hoe cakes, ash cakes, corn
pones and dodgers. One recipe, is headed
Iowa Waffles" another "Ilinois Corn Muf-
fins and third, Georgia Corn Dodgers"
There are also many recipes for corn bread,
corn buildings and cake of various kinds
used as desserts. Some of the recipes re-
quire only water, salt and corn meal, and
some take more or less fats or other in1re-
dents.
The national Department Of Agriculture
has recently published cook book as to the
use OF corn and corn meal Thi. probably
contains some of Col. Murphys recipes, and
1t has many others showing the various
ways in which our housewives can make ap-
petizing bread, cakes, buildings and other
dishes without the use of flour. The book
should be in the hands of every family, and
1t will be a material aid to such as wish 70
help the nation in the saving of wheat at
this important time in our history. The
cook book is for general distribution. and a
letter to the Secretary of Agriculture should
bring one to you. The title is Farmers
Bulletin No sos"
FRANK G. CARPENTER.