Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-05-10

the next best place is a community
where the soil, climatic and cultural
conditions make the nearest approach
i to conditions existing in the home com
munity. Occasionally a variety Il
found that makes good yields wherever
sown. The tables show that this is es-
pecialIy true for whatley's Prolific and
Hastings Prolific.
1t must be remembered that the whole
plant should be considered in selecting
a variety The medium to small stalks
of bright yellow color when mature
give the best slower and the highest
yield of grain. Two medium sized ears
per stalk are desirable under southern
conditions. While this can not be Sc
cured at once, by selecting for few
years this characteristic can be pretty
well established.
good deal more care needs to be
exercised in selecting the seed. The
selection should be made in the field.
There is an opportunity in every county
in the state to supply at least part
of the seed in the county from selected
homegrown corn. Where homegrown
seed is used the time and trouble Of
making selections will be repaid by in
creased yields.
Insistent demand at this time for food
products should stimulate a greater eff
fort in the production of corn. While
the south has always used consider
able amount of corn as human food,
this is a time when the consumption
can be increased.
The intelligent use of corn meal as
a food calls for some knowledge of its
nature, properties and food value, and
also some understanding Of the possi-
bilities of its use as compared with
Ia he l.
nary dietary. Especially is this true
if we are to substitute corn meal for
wheat flour, cereals and other food pro-
ducts as is highly desirable now at
time when there is shortage of wheat
and wheat products, and an abundant
supply of corn.
The table which follows shows that
the average composition of corn meal
differs very little from the composition
of -four made from other cereals:
Corn Meal-Water, 1875 per cent; pro-
tein. 1872 per cent; fat, 1.s per cent;
carbohydrates, 74.4 per cent; fiber, l
per cent; ash, 1 per cent; fuel value,
per pound, calories. 1,770.
Wheat Flour-Water. 12.S per cent,
protein. 1O.S per cent; fat, IL per cent;
carbohydrates, 74.S per cent; fiber, 2 per
cent: ash, as per cent; fuel value per
pound. caloFies, 1900.
Rye FIour-water, 1919 per cent; pro-
tein. 6.S per cent; fat, g per cent; car
bohydrates. 1871 per cent: fiber, a per
cent: ash, = per cent; fuel value, per
pound. calories. 1855.
Corn meal, compared with other food
stuTs of a similar nature, is a low.
priced food material and when used
alone or with other equally low-priced
foods makes economical dishes. In a
well-balanced dietary, corn meal would
naturally be combined with foods of
higher protein content-as milk, meat,
fish, eggs, or cheese. Thus in the south
we often combine hoecake and butter
milk. or corn meal mush and sweet milk.
For a full treaties of corn giving in
detail the value of corn as food refer
to Farmers Bulletin No. 565. Corn Meal
as Food and Ways of Using tt
IL is important another year that
a sufficient amount of corn be pro-
duced to supply the needs of the states.
According to recent estimates by the
department of agriculture, Georgia pro-
duced in 1917, 71.T0O,OOO bushels. against
$4,000. 900 bushels in 1916. There
seems to be no reason why a correspond
ing increase cannot be made in 1918.
The corn for the live stock should be
used with a great deal of care and
wherever possible it should be supple
mented with other FOODS that cannon
be utilized for human consumption.
One of the immediate needs at pres
/ ent is the conservation of all the corn
produced during 1917. One of the large
, losses occurring in the state is from
damage by the granary weevil: This
can be avoided by treating the stored
corn with carbon bisulphide. using two
| to three pounds per 100 cubic feet of
crib space.