Just so the beggars of Munich revolted at
potato soup when the pioneer of American food chemists, Bumford,
attempted to introduce this transatlantic dish.
But here we are not so much concerned with corn foods as we are with its
manufactured products. If you split a kernel in two you will find that
it consists of three parts: a hard and horny hull on the outside, a
small oily and nitrogenous germ at the point, and a white body
consisting mostly of starch. Each of these is worked up into various
products, as may be seen from the accompanying table. The hull forms
bran and may be mixed with the gluten as a cattle food. The corn steeped
for several days with sulfurous acid is disintegrated and on being
ground the germs are floated off, the gluten or nitrogenous portion
washed out, the starch grains settled down and the residue pressed
together as oil cake fodder. The refined oil from the germ is marketed
as a table or cooking oil under the name of "Mazola" and comes into
competition with olive, peanut and cottonseed oil in the making of
vegetable substitutes for lard and butter.
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