The Bridgeport times and evening farmer., 1918-06-24

like slime off the pebbles of a brook, leaving a hard smooth kernel. The washing process is tedious, but we are not shirking the task just now. The corn is then brought to a boil in a liberal bath of cold water to remove all traces of soda, after which it may cook gently in boiling water with salt and little sugar or molasses to re- store the natural flavor. When the kernels are doubled in size and as soft and sweet as a nut, it may be canned for future use. As the pro- cess is long, as large a quantity as may conveniently be handled at one time should be cooked over a low gas flame, or coal fire, that is doing other work.
 Our patient grandmothers persuad- ed the stubborn hulls with lye leached from wood ashes. They did not know our prepared soda. Some of us can even recall their scorn for the ease of modern tasks. But our modern method produces a more wholesome dish. Hulled corn, rich in starch, and above wheat in fat, is poor in pro tein. It needs whole milk to sup plement it in both protein and fat, and more than all, in vitamines. With milk and apples, Indian corn offers a perfectly balanced ration, capable of keeping nation at standard effi- ciency for an indefinite period, and doubtless in better health than we en- joy with our luxurious variety of foods. One bushel of yellow corn on the ear will make about fifty quarts of hulled corn, one quart of which is with milk and apples, a square meal for family of four. Figure it out in terms of what other food it will replace and then try it.
 This is proposing 8 novelty, but an old-fashioned novelty sohdly backed by historic precedent Corn has sus- tained our country through every pe- riod of scarcity and stress. Our pio- neers survived on it as the only grain which can be brought to edible condi- tion without machinery. Home-dried sun-ripened corn meal is said to be quite distinct from the kiln-dried va riety upon which we exercise our af- i fronted metabojism with but indif- ferent success in our good natured effort to appease the food administra- | tior. We are long suffering. No pioneer metabolism was ever com pelled to adjust itself to the hard ships of murder, famine, and sudden death on the sort of corn meal that is classed as a substitute.
 | Last year the planting season came i on very late, and an. early frost of unusual severity caught the corn, with the disastrous result that it's germin- ating energy was impaired. It looks like starchless year ahead. Wheat, under the best conditions must be scarce till the world is reconstructed The farmers have told us rnemseIves that they are not going to bother about our potatoes this year. Corn scarcity is doubly bad because of our dependence upon it for food for our flocfks and herds. And above all we must somehow get bigger flocks and nerds and more of them.
 1 If yellow corn is to be planted if must be done at once. We ought to have a corn Sunday, and devote the day to planting not less than one hill or row of corn in reverent mem ory of the hardships of our early pio- needs Sunday planting has not been formally legalized in Connecticut as a war measure, though it is a well es- tablished war custom. And it is sound strategy. If the Kaiser has, as re-
 ported, captured God, there is little chance of our releasing such a host age without the energizing starches
 on our side.
 A good way to plant corn to make
 the most of limited space is zig-zag. or
 an alternated double row. six inches
 apart each way, in a depression. O,
 flat trench, about two inches below the surface with the seed an incl
 deeper. The rows should be at least two feet apart. It is easy to leve the ground with the first hoeing. anf
 the corn will be deep-rooted, and no Inclined to lodge in storms. It is 7
 beautiful plant, and because of it's his
 tor1cal and spiritual significance add,
 dignity to any garden In Japa1
 the cherry trees are held sacred fo1
 their beauty. We ought to teact
 our Junior Food Army to salute tn,
 American corn.