Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 41 [PAGE 14]

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CORN AND COKN PKOIUKTS USED AS FOOD

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GREEN CORN

As "all that glitters is not gold," all that is called corn is not corn product for table use trade is not the typical sweet corn which is best for cooking. In the Je garden, plant a good quality of sweet corn for table use and cannin. The following varieties and times of planting for Central Illinois 1 are taken from "Home Vegetable Gardening" by Mr. C. E. Durst: Pa to Planting Variety Sweet Corn

May 1 1 Golden Bantam White Cob Cory Howling Mob Stowell's Evergreen Stowell's Evergreen Stowell's Evergreen Stowell's Evergreen

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Juno 1 June 15 July 1

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The first planting of four varieties insures corn as early as is possible, and with the later plantings of "Evergreen" insures a continuous succession until about the time of frost. Corn to be best for the table should be pulled when of the right size and sweet in flavor, not when it has become too mature and the sugar has been converted into starch. Stowell's Evergreen and Golden Bantam are particularly recommended for canning and drying. In selecting corn for table use and particularly for canning or drying, be sure to select only perfect ears. Corn may be infected with a fungus growth, smut, or may harbor the familiar tobacco worm. All ears which show any infection by smut should be discarded; even when not visible this disease sometimes gives the corn a bitter, unpleasant flavor and makes it unfit for canning. The tobacco worm does not necessitate rejecting the entire ear. Be sure to remove all parts which show traces of being eaten. Thi* pest mean entire

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Remove husks and silky threads. Cook ten to fifteen minutes in boiling water. Place on platter covered with napkin and cover Infolding corners over the corn or with another napkin.

Duwt, " H o m e Vegetable Gardening," Circular 198, Agr'l. Bxpor. 8ta., University of Illinois.

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