Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-09-25
Eat New Corn.
DIT AND GRIND AT HOME AND KNOW
THE DELICIOUS FLAVOR OF NEW
CORN NEAL.

WY CAS- iase years corn while har-
vesting this years.? Why lose the
very best there 10 In corn By not using
when IL Ii fresh, clean and sweetf
rnese queries, BY the United States De-
partment OF agriculture, are directed at
snose who have always eaten old de-
| eermed corn, and have never known the
delicious nutlike favor. OF new corn
meal. In some States, says . corn or:
pert OF the department, this favor ID
unknown or 10 merely Q matter of
memory with the old settlers.
BE A MILLER AT HOME.
For less than IS . hand mill and
sleeves capable Of making excellent meal
can be bought and for less than $25
may be purchased mill large enough
Tor community. 1t can be Installed to
Dc run BY water, wind, gasoline, or
other local power.
Instead OF merely eating more corn
% necessary war measure, it is urged
that Americans should appreciate and
exerciselthe privilege Of eating better
corn. Instead Of degerming corn to
prevent its spoilage, and instead Of
bleaching and securing It to remove
odors and impurities, 1t might better be
eaten while 1t is still fresh, pure, and
sweet. To have this privilege the meal
must be ground locally from new corn.
Yet practically al Of the commercial
meal OF the Northern and Western States
during the fall months when this new
corn 10 readily available 10 the product
OF old degermed commercial corn. In
November some Of the crop 10 dry
enough TO leave the farms and the meal
from the corn does not get back to the
farmers until December or later.
ANIMALS KNOW WHAT IS BEST.
Squirrels, ooons, dogs, and other
animals relish new corn and even refuse
TO eat old corn unless compelled to by
hunger. Rats and mice usually eat only
the germ-the richest and best part OF
the kernel-and leave the rest. This
germ, highest In flavor and food value,
10 not available TO man In the ordinary
corn meal of commerce. In that form
one is likely TO get stale corn, from
which rats and mice have previously
eaten the choicest part, and degerming
machines have removed the rest to pre-
vent further spelling. "Why," asks
specialist, "should We make our corn
products 90 poor that they can not
spoil? Why pay the freight both ways,
and several commissions, only to get
corn meal with 8 per cent Of It's oil re.
moved, when homo grinding would give
. more wholesome and palatable product
st less cost?"
The excellence of this new corn meal
has long been-but wrongly-sscribed
to waterpower and burr-stone grinding.
The method of grinding has nothing to do
with IL. It merely happens that In parts
Of the South where the people know and
appreciate the good quality of this fresh,
sweet meal, it Is ground largely In the
water wheel mills using the oldfashion-
cd mill stones. Az soon a. the corn is
ripe it 10 dried In the sun and then used
while it is fresh and clean. In the COM
mercial meals the germs have been re-
moved because the oil they contain Is
likely to become rancid after storage,
and this tends to spoil the whole product.
Americans II 10 urged, are under obli-
CATION to eat more corn, because OF
starving nations and world scarcity OF
wheat; yet Americans are eating less
corn than they ate years ago. Corn
producing countries are the ones that
should eat 1t, because 1t 10 at Its best
when it has not been transported long
distances. For al of these reasons, tho
United States Department of Agricul.
ture suggests that A merican families re-
turn to the simple-life ideal and make
their own corn meal and hominy At
home during the fall and winter months.