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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.