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AFTER every man, woman and child gets to know its pleasant taste and its food value, the world consumption of pop-corn is going to be something tremendous.

The ear

Consider that pop-corn contains the whole of the grain, and that the grain is thoroughly cooked. It is a healthful, nourishing food. It is pure. It is a poor man’s confection and food combined. It is too palatable for the rich man to ignore. It is considered by “Uncle Sam” to be such a valuable article that through the United States Agricultural Department, he has published two pamphlets for free distribution, Farmers’ Bulletins No. 553, “Pop-corn for the Home,” and No. 554, “Pop-corn for the Market.” By permission of the department we avail ourselves of some of the information there given.

Unpopped Kernels and Popped Kernels of White Rice Pop-Corn

(With Permission of the U. S. Department of Agriculture.)

Out of the more than twenty varieties of pop-corn you are advised to use White Rice, as that makes the largest popped kernel compared to the size of the raw kernel, and it is the most common commercial pop-corn.

As it is the expanding of the moisture in pop-corn by turning into steam that explodes and cooks the grain, it is necessary to have the right quantity of moisture, about twelve per cent., and to have that moisture evenly distributed throughout the kernel, and the kernel otherwise in fit condition for popping.

Some of the things that spoil the popping quality of corn are:

Seed from which the crop is raised not being acclimated to the locality in which it is planted.

Other kinds of corn growing near the pop-corn.

Picking before the pop-corn has fully ripened, or picking after the coming of frost.

Not sufficient ventilation while curing.

Too much drying out; shelled corn dries out faster than corn on the cob.

Shelling the corn too long before popping.

Defects in the kernel itself.

Damage from moths which produce weevils.

Insufficient heat, giving poor popping results.

You see that it is really a delicate proposition to deliver pop-corn to you that will give you the best results. Therefore, it is not safe for you to buy pop-corn of any but reliable dealers.

Seventy pounds of ears, air-dried, constitute a bushel.

Fifty-six pounds of shelled pop-corn make a bushel.

One hundred pounds of ears should give eighty pounds of shelled pop-corn.

There are the same number of food units in:—

 One brick of Pop-corn.

 One-fifth of a pound of Roast Beef.

 Four servings of Oatmeal.

 Four Eggs.

 One-third pound Roast Lamb.

 One pint Milk.

To be more accurate, here is the percentage of proteid, fat, carbohydrates and the number of calories in one pound of each of the foods noted.

	Proteid	Fat	Carbo- hydrates	Calories
Peanuts,	25.8	38.6	24.4	2560
Sugar,	00	00	100	1857
Pop-corn,	11	11	78	1860
Cocoanut,	4	77	19	2800
Raisins,	3	9	88	1600
Oatmeal (boiled),	18	7	75	300
Roast Beef,	18	82	00	1800
Eggs,	32	68	00	760
Roast Lamb,	40	60	00	900
Milk,	19	52	29	300