Cornmeal -

Is made from both yellow and white corn. The principal divisions are into "bolted" and "grauulated." The Granulated represents the harder part of the corn, which remains granulated after grinding. The Bolted is the softer part which passes through the bolting cloths.

White cornmeal of both classes is used extensively in the South, for cooking, baking, etc. The White Bolted is used in the North also by bakers and confectioners for dusting purposes, and in some parts to a considerable extent in the making of corn Bread.

Yellow Granulated is consumed in large quantities in the Northern States, but is seldom seen in the South, where the White meal is almost universally preferred.

Yellow Bolted is used in the manufacture of Brown Bread, etc., and is exported to the West Indies for native consumption.

cornmeal varies with the quality of the corn used and quickly deteriorates in warm weather or in heated houses. When fresh ground and promptly consumed, it has a much better flavor than when held in stock. In many country houses the careful housewife puts a large round stone in the center of the cornmeal firkin to prevent the meal from "heating."

In Italy, cornmeal mush called "Polenta" is the principle article of peasant diet for many months of the year.

Arround Cornmeal in The Grocer's Encyclopedia

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