| WATER. | ASH. | ALBUMINOIDS. | FIBER. | STARCH, GUM, &C. | FAT. | |
|---|---|---|---|---|---|---|
| Bran | 11.65 | 5.63 | 14.00 | 9.13 | 55.56 | 4.03 |
| Shorts | 11.26 | 3.95 | 15.13 | 7.46 | 57.35 | 4.85 |
By a comparison of these tables it will be easy to note the positions in the kernel occupied by the various substances. The fiber, ash, fat, and albuminoids are more abundant in the outer portion of the grain, especially the first three. It must be kept in mind that the albuminoids are the most expensive elements of food, and are frequently called the “flesh formers,” because they produce muscles. The starchy compounds are employed for the production of heat in the animal system. The functions and comparative importance of these several constituents are already given at some length in the article on the potato in a previous issue of The Chautauquan.
Rye (Secale cereale).—This grain was grown by the Egyptians and other eastern nations, and its nativity is lost in oblivion. It is of far less importance than wheat, and does not possess any remarkable tendency to vary from its normal type. It has a wider range of growth than wheat, and flourishes in cooler regions than those adapted for most of the other grains. There are both spring and winter varieties. The preparation of the soil, the seeding, harvesting, etc., are much the same as for wheat. It will succeed on a poorer soil and with less attention than wheat. On this account rye was a more important crop in the earlier centuries of the development of the human race than to-day. Rye bread was a daily food among our people in the colonial days, and in some old countries where the soil has been too much worn out for wheat rye is grown successfully. The opening up of various parts of our country by railroads has checked the rye industry, and introduced wheat in its place.
The acreage of rye in the United States in 1880 was 1,842,303 acres, yielding 19,831,595 bushels. The states producing over a million bushels are only five, namely, Pennsylvania, Illinois, New York, Wisconsin, and Iowa. The amount of rye grown in the United States in 1839 was more than that at ten, twenty, or thirty years later. Its cultivation for bread has rapidly decreased, but for other purposes there is an apparent increase. Rye makes an excellent green fodder crop, and is also employed for plowing under as a green manure. The straw is the primary crop in many sections, there being a good market for this excellent product. The chemical composition of rye differs somewhat from that of wheat, being poorer in albuminoids. The wheat flours average 11.09 per cent. of albuminoids, while that of rye is 6.65. Rye bran is, on the other hand, richer in these constituents than wheat. Professor Brewer, to whom we are indebted for many of our percentages here given, says: “These figures are so plain that they scarcely require comment, and they illustrate why fine wheat flour is so much better than fine rye bread, and also why the difference in nutritious qualities between coarse rye bread and fine rye bread is so much greater than between coarse wheat bread and fine wheat bread.” Rye is subject to fungoid attacks, one of which is of special interest—the “spurred” rye, or ergot. The fungus causes the grains to increase to several times their normal size, and become purple, hard and curved, somewhat resembling the spurs of a cock. This ergotted or “spurred” grain is very poisonous. In some parts of Europe, where rye is largely grown, there have been extensive epidemics among the people, caused by eating rye affected with ergot. The insect enemies are nearly the same as those mentioned with wheat.
Corn.—Indian corn, or maize, is the leading grain crop of the United States. The area devoted to this grain for the present year is not far from seventy million acres, and the yield will not fall much short of two thousand million bushels (2,000,000,000). According to the census of 1880, the six following states produced over a hundred million bushels each: Illinois, over three hundred and twenty-five millions; Iowa, over two hundred and seventy-five millions; Missouri, over two hundred and two millions; Indiana, over one hundred and fifteen millions; Ohio, over one hundred and eleven millions, and Kansas over one hundred and five millions. Corn is very generally distributed over the whole country, but it attains its greatest excellence on the rich lands of the western prairies.
There is but little doubt that Indian corn is of American origin. Columbus and other discoverers found it cultivated by the natives of the New World. Since that time Indian corn has been carried to all parts of the globe, and in many places it is grown with profit. The corn plant is botanically Zea mays, and is very unlike any of the other cereals in the arrangement of its flowers. The clusters of male or pollen bearing flowers are at the upper end of the stalk, forming the tassel, while the female flowers are crowded upon a spike situated upon one side of the stalk, midway between the top and the bottom. This separation of the flowers permits of ready cross fertilization; that is, the grains of one ear are very likely to be impregnated with flower-dust showered down from the tassel of a neighboring plant. The truth of this is always demonstrated when two distinct varieties, as white and yellow sorts, are planted in adjoining rows. There will be a “mixing” in nearly every ear along the border line. This ease in crossing permits the farmer to combine the good qualities of desirable sorts; in other words corn may be bred and has been bred as successfully as any kind of live stock. The corn plant also has a very plastic nature, and quickly responds to any favoring conditions of soil, climate or culture. We should therefore expect to find the number of varieties of Indian corn without number. Many attempts have been made to classify the different sorts. A common grouping is into field, sweet, pop and husk sorts. Another is into flint, Tuscarora, dent, and sweet varieties. Some of the leading characteristics in the classification are color of grain, rows on cob, size and form of grain, etc. The field varieties include dents and flints, and are grown in large areas. The sweet corns have a large per cent. of sugar, and are grown for eating in the green condition. The pop corns are small sorts, with a very hard covering. The stalks of corn vary from two to twenty feet in length, and the ears from half an ounce to a pound and a half. The number of rows of grain on the cob is always even, and ranges from four to forty. The grain varies in color; it may be white, yellow, violet, purple, blue, slate, black, or variegated.
A good corn ground is rich, warm, deep and mellow. Unlike the other cereals, the work of culture in the cornfield is only well begun when the plants appear above the surface. Being in rows there is a fine opportunity offered for weeds to come in and occupy the soil before the corn plants make enough growth to defend their rights to the land. The first enemy to the corn is the cut-worm, and the next is the crow. If it were not for the cut-worm it is probable that the crow would rarely visit the corn-field. The crow is the enemy of the cut-worm and many other injurious farm pests. He may pull some corn for two weeks in the year, but during the other fifty he is clearly on the farmer’s side. The weeds are the worst enemies to the corn, and smut comes next. This trouble is, like the wheat rust and the ergot of the rye, a member of the fungus group. The smut appears on various parts of the plant, but usually on the ear. All smutted parts should be cut out and burned, as they are unfit for food, and this prevents the spread of the disease.
The chemical composition of corn is more variable than that of wheat. The following table may be compared with that given for wheat. An average of a large number of analyses is given for each item:
| WATER. | ASH. | ALBUMINOIDS. | FIBER. | STARCH, GUM, &C. | FAT. | |
|---|---|---|---|---|---|---|
| Flint | 10.85 | 1.45 | 10.87 | 1.61 | 70.29 | 4.93 |
| Dent | 11.23 | 1.48 | 10.49 | 1.91 | 70.15 | 4.74 |
| Sweet | 8.81 | 1.87 | 12.15 | 2.31 | 66.87 | 7.99 |
| Hominy | 13.49 | 0.38 | 8.25 | 0.32 | 77.12 | 0.44 |
| Meal | 15.97 | 1.27 | 8.19 | 1.61 | 69.50 | 3.46 |
| Cob | 9.16 | 1.32 | 2.22 | 32.04 | 54.85 | 0.43 |
The most striking difference between wheat and corn is the amount of oil or fat. In wheat this ranges from 1.26 to 2.67 per cent., while in corn it averages 5.29, or from two to three times as much. The popular opinion that corn is a heating and fattening food is therefore supported by chemical analyses. It will be seen from the table that the sweet corns contain much more fat and a larger per cent. of albuminoids than the other varieties. These, therefore, have a higher nutritive value. Whatever may have been said in favor of or against either the flint or dent varieties falls to the ground in the light of the average analyses of these classes when brought side by side. It will be seen that the differences are practically nothing. It is only a matter of fancy which is employed. Much has been said concerning color, but this is little more than skin deep, and does not affect the quality of the food derived from the grain. Those families which have become accustomed to yellow corn prefer it, and those using the white sorts like these best. It is a matter of taste, in one sense, and not of taste in another.