CORNMEAL

tle ground grain. The principal divisions are into water-ground (or ‘Cold (or ‘‘new proce ’’). Water-ground cornmeal is usually made of whole corn that has not been kiln dried. It is milled between stones, and heating of the grain or meal is avoided. It is excellent for simple forms of corn bread and carries the full value and flavor of the grain, but because of its fat content it must be used fresh. It quickly deteriorates in warm weather and in heated houses. In many country homes the careful housewife puts a large stone in the center of the firkin to prevent ‘‘heating.”’ Granulated cornmeal, in all sizes from Corn-riour (which see) to coarse, is from de-germed, kiln-dried corn, milled between rollers (the proce engendering a high degree of heat) and then bolted. It ‘‘raises’’ better than the water-ground, blends more satisfactorily with wheat-flour, and keeps better. Both vellow and white corn-meal are consumed in the northern states, but the former is seldom seen in the South, for there the white meal—of either proce —is almost universally preferred.