Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1919-08-04
Edwin +. Bowers, NJ. d.
Author Of alcohol, It's Influence or
Mind and Body" and Bathing
Co.. L.

-biiih anu bOuN, ana BATHING
for Health"
Ever since the Indians passed the
information along to our old Puritan
Iatlefs and their equally puritanical
wives we. in America. have acknowl-
edged That corn IS a wonderfully nu-
tTltlous and sustaining food.
1t is only within recent years. how
ever, that we have come to realize
that the oil in the germ of the corn,
hitherto regarded as a by-product, is
one OF the most valuable of al the
ingredients Of the corn.
FOR recent experiments have proved
that corn oil, pound for pound, is one
of the most readily converted and as
simulated Of all fats. and that it has
very high nutritivc qualities by reason
of this fact.
Corn OIL is true "made-in- Amer
lea product, inasmuch as its use has
been confined largely to America
although it is quite conceivable that
before many years, there will be a
very great demand created for it
abroad-especially in the British Isles
III all the northern countries of
Europe, and. perhaps, even in the
ollVe-groWing countries themselves.
Better Than Olive Oil.
Corn oil has unique qualities, which
give it great advantage over olive oil
in many respects. For one thing, its
method of preparation preserves it
from ranCiditY to which olive oil Is so
liable, for fermentation processes have
been overcome in the preparation OF
corn oil.
Olive oil, as is generally known, is
merely the oil pressed from ripe olives
1t undergOeS no process of refining or
sterilization, SO there is nothing, once
the oil has been exposed to the air
or even before, for that matter-to
prevent the action of bacteria re-
sponsble for the development of
ranCidity.
With corn oil, on the contrary great
care is taken TO insure thorough steri-
lization. The crude. yellow oil. eX-
pressed from the corn germs. is puri
fled by filtration and steaming. Then
the water protein substances, and
glycerne elements, are removed. In
the oil thus. sterilzed, any germs that
may have dropped around, are killed.
Further, the oil is deodor!zed, and the
ferments which later on might cause
ranCidity are completely destroyed.
The result IS a limpid, clear, light
yellow colOred oil-odorless. and with
a peculiar and agreeable sweet flavor
that satisfies a natural taste. For, I'M
like the taste for olives or olive oil, the
liking for corn oil does not have to be
acquired. 1t comes right along, and
makes itself ito home"-with Ameri-
can palates, anyhow.
In mixing salad dressing it has been
found that corn oil is equal to the
best olive OIL and very much better
than ordinary olive oil--and at a cost
~ IN hol 1A of O
highest grade of imported olive oil.
Indeed, many discriminating South
Europeans, including Italians, now
prefer the sweet bland corn oil to
olive OIL.
Corn oil blends perfectly with the
various ingredients used in building
a French or mayonnaise dressing
making a perfectly smooth and homo
geneous combination.
one interesting fact in connection
with this use of corn oil is that corn
oil does not CONCEAL as readily as does
olive oil. 1t remains fluid down to a
temperature of fourteen degrees,
whereas olive oil becomes cloudy ana
solidifies at temperature OF thirty
two degrees. This makes a very great
difference, for crisp GOODNESS is one
of the first requisites of a salad.
But an even more desirable prop |
erty in corn OIL is it's CORRESPONDENCE
higher burning point. While butter
burns at about two hundred and titty
degrees, goose grease at four hundred
degrees. lard at four hundred and
twenty-five degrees. cottonseed OIL at
five hundred and thirty-five degrees
and olive oil at six hundred corn does
not burn until it is heated IN TO SIN
hundred and fifty degrees Fahrenheit.
1t IS the low-burning point OF but
ter. lard and other fats and OILS, that
fills the house with smoke and stench
and gives all the netghbors wireless
as to what the family Is
to have for dinner.
Keeps the Food-iUices sealed IN.
The great advantage of a higher
burning point in frying steak, fish.
onions and other odoriferous foods, Is
that the higher temperature, used with