The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1918-06-08
HOW CORN IS UTILIZED
Numerous Products Are Manufactured From
the Raw Material

In food production per acre., corn excels all other staple crops. In pounds
of protein produced per acre It is exceeded only by soy beans and beans, says
the United States department of agriculture. The great stock feeding and
dairy industries of he country are based largely upon thu corn crop, a re
also important manufacturing industries, such IS starch, glucose, or OIL
and related products various food products, and alcoholic beverages.
Corn is the great feed crop of the nation. Fed with legumes and grasses
it is unequal as al economical raw material for the production of meat
ant butter. Because its high starch and oil content makes it primarily a fat
producn feed, corn is OF Utmost eshnab value in finishing tock or
mar ct. The remarkable development of the pork industry in this country
has b en- due % the nigh feed value and abundant yields of the corn crop.
Of all types of stock feeding, the pork industry is associated most closely
with the corn crop.
OF the So per cent of the crop consumed or the farm all except a small
percentage mined for human food is used for stock feeding. The extent of
the fairly consistent relationship maintained between corn and livestock
prices. By far the greater part of the corn used in feeding is fed as ear
corn, with the dry stalks and blades used as roughage, either IS pasturage in
the field Dr. as ut sover To a less extent he grain is fec in The form IT
shened corn, miHed products and various manufactured feedstufs. Another
form in which corn is largely fed is snage. snage, at present, is of more
Importance to the dairy industry than to the stockfeedng industry, but its
use in fattening steers is increasing rapidly. Its most extensive use lis found
in the sections where dairying is a leading type of farming. While the sfo
has become a more Or less familiar sight to almost every section where corn
is grown, it is used most extensively in Wisconsin, Michigan, Indiana, Ohio,
New York, and New England. 1t is usd also largely in other states of the
corn belt and in the central Eastern states
Among the common cornmeal dishes eaten in the South are hoe cake, a
mixture of cornmeal and water with or without salt cooked in a frying pan
or griddle; corn bread r pone, made with the addition of baking powder II
It's equivalent and baked in the oven; grfddle cakes, prepared from a thin
batter with the addition of a leavening agent; egg or spoon bread differing
from ordinary corn bread In that eggs are used; and corr dumpings, usually
cooked with either mea n vegetables. Conmeal is used in puddngs, waf-
1es, poultry dressing, meat, and fish dishes.
In the North where corr products are consumed to a less extent, the
preference is usual. given to meal made from yellow corn, although the So
called hominy (g1its) made from white corn is a common breakfast cereal.
cake of the South have been made in New England households since colonial
days. Indian pudding, a popular dessert prepared from oornmeal milk, and
eggs, has long beer regarded as one o. the necessary adjuncts to the New
England Thanksgvin dinner.
Other forms in which corn is consumed are grfts, consisting O. the hard
portions Of the kernels but OF miled o finely as meal, eaten IS a breakfast
cereal n RS a side dish with meats; homny, the ami as grs but mlled more
coarsely; and le hominy, or huned corn, prepared from the whole gain after
removal of the hull with causHc soda. The latter products are usually eaten
as dinner dishes and serve largely to replace vegetables.
Aside from its direct uses for stock food and for human food, corn Isl the
raw material from which numerous products art manufactured. These proc
ucts include articles both suitable and not suitable for food purposes.