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The Rag-Doll Tester for Corn
consecutive order on a table, but numbering- tliem is better (see
Fig. 2).
Preparing' the "Doll" for the Test. — First dip the cloth in water,
then wring it gently, and spread it on a table of convenient height
for comfortable work. The cloth when slightly moist will be more
easily handled, and the grains will not slip about on the tester be-
fore it is rolled up. i
Removing and Placing the Kernels. — Six kernels from each ear
should be used in each division of this tester. The grains should
be placed germ-side up, and all the tips should point in the same
direction in order to make possible the rapid reading of results at
the end of the test (see Fig. 3). Remove one grain about two inches
\ i -
7
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17
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Fig. 3. — Placing the Kernels with Germ-side up and Tips roiNTiNG in One
Direction Facilitates Eeading the Test
from the butt. Turn the ear one-fourth around and remove a kernel
from the middle of the ear. Turn the ear again one-fourth around in
the same direction as before and remove a grain two inches from the
tip. Holding the ear in the same position, remove a kernel about
two inches from the butt. Turn the ear and repeat the above opera-
tion, taking a kernel from the middle and one two inches from the
tip.
Thus, when the ear has been turned around once, six kernels
will have been removed : two from the butt, two from the middle,
and two from the tip ; and each of the two grains from the butt,
from the middle, and from the tip will have come from opposite
sides of the ear (see Fig. 4).
Extension Circulak Ko. 19
[Fchruarij,
tl_L.i,J -::-
1 — Eemove one grain about 2 inches from the butt
2 — Turn ear % around and take kernel from middle of ear
3 — Turn again i/4 around in same direction; take grain 2 inches from tip
4 — Holding ear in same position, remove kernel 2 inches from butt
5 — Again turn the ear and lemove kernel from middle of ear
6 — Make one more quarter-turn and take kernel 2 inches from tip
Fig. 4. — Eemoving the Kernels for Testing
1918]
Thk Rag-Doll Tester for Corn
Rolling the "Doll" and Germinating- the Corn. — Begimiiiig at the
end having the highest numbers, roll the cloth, with the grains,
firmly but not tightly around a stick or a small piece of wire screen-
ing bent in the form of a cylinder for a core (Fig. 5). Place around
each end, and the center if desired, a string or a rubber band (see
front cover). Place the roll in a bucket of water Avilh a tempera-
ture of about 80°F., and let it remain for ten or fifteen hours.
At the end of this period, pour oft" the water and store the tester
top side up in a warm room. A box, a bucket, or a moist sack may
^^K^^^^^"?^^.
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Fig.
-The Tester Should Be Eolled Firmly but not Tightly Around a
Stick or Small Cardboard Mailing Tube as a Core
be placed over the roll so that it will not dry out, but some allow-
ance should be made for ventilation. A number of "dolls" may be
used at the same time, making it possible to test a large quantity
of corn quickly. About two yards of 36-inch muslin is required for
each 11/4 bushels of corn tested.
At the end of five to eight days the count may be made and the
germination test recorded.
Note. — For fuller information concerning Corn Club work, the reader is re-
ferred to Extension Circular 7 of the Illinois College of AgTiculture. If informa-
tion concerning the organization and direction of boys' and girls' clubs is desired,
it will be found in Extension Circular 5 of the lUinois College of Agriculture.
Personal help thru correspondence, conferences, or meetings may be secured thru
the State Leader in Junior Extension, College of Agriculture, Urbana, Illinois.
8 Extension Circular No. 19
Observing- Results and Discarding- Ears. — Untie the strings, or
slip off the rubber l)ands, and unroll the doll carefully so that no
kernels are displaced. Note the germination of the kernels in each
rectangle and count those good that show strong, vigorous roots and
shoots from all six kernels (see Fig. 6C). Ears with one or two
kernels producing weak roots and shoots should be discarded or
laid out and retested (see Fig. 6B). If the same results are ob-
tained in the second test, the ear should be discarded. All ears in
the test that show more than two kernels with weak roots and shoots
should be throAvn out at once (see Fig. 6A). If only one kernel of
Flg. (3. — Germination Tests
the six from any one of the ears fails to grow and the others are good,
the ear should be retested;" but if no better results are o'btained in
the second test, the ear should be thrown into the feed crib. All
ears with more than one dead kernel among the six kernels in the
test should be thrown out, immediately.
Treatment of a Used Doll before Putting in Other Tests. — Often
molds develop during the germination of the corn, and a tester used
over and over again will become badly infected with a fungous
growth. To prevent this trouble it is advisable, before putting in a
new test, to sterilize each "doll" by immersing it for a few minutes
in boiling water. By following this practice, the tester may be used
again and again and continue to give as good results as a new one.
UNIVERSITY OF ILLINOIS
Agricultural Experiment Station
CIRCULAR No. 213
APPLE FLAKES
By W. p. JAMES
URBANA, ILLINOIS, MARCH, 1918
APPLE FLAKES
By W. p. JAMES, Assistant in Pomology
Each day the responsibilities of the United States in the World
War are increasing. Along with the great task of feeding our own
ever-increasing number of soldiers in Europe, we have fallen heir
to the supplying of much food for our Allies.
Meat and grain have been rushed to Europe, but very little fruit.
Our fruits have not been offered to our Allies, not because of scarcity
or lack of supply, but because we could not export them. Where
Europe needs f]-uit the most today is in the trenches. It is in the
trenches that life is most strenuous, where a balance of ration is
most needed, as only highly concentrated foods are available in
most instances. Men in the trenches are begging for fruit, not as a
luxury, but as a source of fruit sugar, fruit esters, and acids, to aid
in digestion and give a balance of ration.
With this idea of supplying fruit for the army foremost, it was
resolved to tind a method whereby the apple could be put to use in
the trenches in a practical way as an army food.
INEFFICIENCY OF THE SULFUR-BLEACHED APPLE AS A
WAR FOOD
The present sulfur-bleached commercially dried apple has fallen
so short in retention of natural flavor, color, cell structure, and ade-
quate keeping quality, that it has not even warranted consideration
as an army food. On account of the thick slicing, sulfur bleaching,
and high moisture content, dried apples, as offered to the public in
their present form, are a leathery product, the outer layers of cells
having dried first, making it impossible to lower the original per-
centage of moisture in the inner layer of cells without destroying
the chemical and physiological construction of the outer cells. The
ready spoiling of the sulfur-bleached apple is doubtless due to fer-
mentation or chemical rearrangement within the cells of the inner
layers of the di'ied fruit, a result of insufficient dehydration accom-
panied by an increase in temperature.
PLAN OF EXPERIMENT
At the beginning of this work it was recognized that the four
factors of vital importance to be controlled were: (1) percentage
of moistur(\ (2) cell structure, (3) flavor, and (4) color. These
Apple Flakes 3
factors were taken up in order of theii' importance as influencing the
use of the product as an army food in Europe.
Control of ^Moisture Context and Cell Structure
Apples were sliced and dried in a large-sized tin drier heated by
a gas burner placed in the fire box. A current of ciir was forced thru
the drier by one electric fan running continually. The temperature
was held at approximately 120° F. ; a second fan was connected thru
a make-and-break box and pilot lamp, Avith a thermostat in the di'ier
set at 120° F. to prevent the temperature from running up and caus-
ing changes that would prevent the material from ever regaining its
original consistency.
Apples in the following forms were ])ut into the driei': whole,
halved, quartered, whole-peeled, peeled and halved, peeled and quar-
tered, and peeled and sliced. After two days of constant drying it
was found that only the surface layers of cells were dried in each
instance. The thickness of the di'ied surface was approximately the
same in all cases, the inner portion of the tissues having retained
the original moisture content. As was expected, the portion left
covered with the epidermis had dried but little, since the epidermis
is almost impermeable to moisture. The difference in the rate of
drying is also evident between different varieties, the Ben Davis,
for example, drying much more readily than the AVinesap under
the same treatment.
It was self-evident that the slicing of the apples must be done in
such a way as to permit the escape of the cell water of all the layers
of cells and yet leave the material capable of taking up water readily
and assuming approximately its normal consistency, without marked
chemical changes liaving occuri'ed. In this work an oi'dinai'y apple
peeler was used, the peeling process being continued until the entire
apple was cut into thin, narrow strips. This method, it will be ob-
served, eliminates slicing and coring, and, when operated on a large
scale, will greatly reduce labor and the use of extra machinery. Sev-
eral series, prepared in the manner described, were dried from twelve
to fourteen hours under mechanical conditions corresponding to those
used in commercial drying. The result was a product dried to a
moisture content of 5 to 8 percent, a crisji, flakelike form easily pow-
dered in a mortar. The flakes, when allowed to absorb water ecjual to
the amount driven off, regained approximately their original form,
thickness, and consistency.
The keeping ((uality of the flakes has been demonstrated in two
ways. The product has been kei)t in open packages in a crisp foi'iii.
at room temperature, for a i)criod of four weeks, without appreciably
4 Circular No. 213 [March,
absorbing inoistiire or losing flavor. In closed receptacles, similar
samples have been preserved for ten to twelve months without altera-
tion. The low moisture content, in itself, makes it probable that the
product will keep, under reasonable conditions, more or less indefi-
nitely. When to this is added the preservative effect of the sugar,
the keeping quality of the product seems assured.
Control of Color and Flavor ' .
The browning, or undesirable coloring, of apples dried without
being bleached, is doubtless due to the naked cell walls and the in-
tercellular spaces coming into contact with the oxygen of the air.^
By accelerating the action of the enzymes on the disaccharides, the
oxygen of the air is in part responsible for the change in the
flavor of the product. It follows, therefore, that any control of
browning by a method which protects the exposed cell walls and
intercellular spaces from the air will also tend to prevent to a
marked degree the change in flavor, or chemical rearrangement of
the cell, which otherwise results. In preserving the color of the
commercial sulfur-dried apples by bleaching rather than by the pro-
tection of the exposed intercellular spaces and cells, there is a marked
loss of flavor.
In previous investigations by the writer, no difference in coloring-
was observed whether drying took place in the light or in the dark.
However, a photo-chemical change occurs when the fruit is dried in
direct sunlight : there is first a slight browning, then the photo-
chemical change, which gives the original light color, the product later
turning brown again.
The use of a one-percent solution of commercial salt as a dip
to prevent discoloring in drying has been recommended for some
time in vegetable drying. Dipping the apples in various solutions
of salt was therefore first tried. It was found that the original color
of the fruit could be retained by dipping the apple, when prepared
for the drier, in a salt solution. Starting with a one-percent solu-
tion of salt, it was found that as the concentration of solutions in-
creased, the degree of browning decreased in inverse proportion.
AVith a solution of 30 percent or above, the original apple color was
retained.
When distilled water was used it was found that the cell struc-
ture was destroyed and a leathery product was obtained which was
unable to absorb an amount of moisture equal to that given off. This
showed that dipping the product in a less concentrated solution
than the cell sap had brought about osmosis and the cells had at
^Whether the browning is due directly to oxidation or to the activating
of an oxidative enzyme that acts upon a glucosidal flavone, is of little im-
portance at this time.
1918] Apple Flakes S
first taken up moisture, thus altering the cell content and destroying
the tissue structure. By tlie use of a solution of equal concentration
with the cell sap, osmosis would not occur. Then, to use a higher
concentration than the cell sap, the osmotic reaction would be re-
versed, and would seal over the intercellular spaces, and exclude
the air. The use of a high percentage solution of salt makes the
food of no commercial value, as it gives the undesirable salt taste
to the product.
To obtain the same desirable effect on color and to avoid the un-
pleasant concentrated saline taste, sugar solutions were next tried
instead of salt. Different concentrations of sugar solutions gave
parallel results with those of salt. A solution ranging from 20 to
30 percent retained the original color of the apple. An acidity test,
based on dry matter, showed that the apple had undergone no
appreciable change in acidity thru the drying processes.
The use of a sugar solution was therefore immediately taken up
as the basis for the control of coloring and the prevention of acidity
changes. The sugar of course added to the food value of the prod-
uct; and as any sugar left in the discarded solution was distilled
and recovered, there was no waste whatever. The method of dip-
ping was as follows: The apples were prepared for drying, then
placed in the solution of sugar and stirred in order to get the sur-
faces of all the pieces into contact with the solution, and removed
and spread on a drying pan. Enough of a 5-percent solution (5
grams of sugar per 100 cc. of distilled water) was used to give one-
tenth of a gram of solution for each gram of prepared apple tissue.
Fig. 1. — Left to Right: Color Comparison Showing the Decrease of
Browning as the Percentage op Sugar Used AVas Increased. The Sample
on the Extreme Left Was Not Treated
Later a method was discovered whereby the process of dissolving
the sugar and then dipping the apples in the solution could be elimi-
nated. When the sugar, in the dry form, was added or mixed with
the prepared apple tissue just before the apple was placed in the
drying trays, enough cell sap was liberated from the ruptured cells
of the apple to dissolve the sugar in a very short time. Even in the
case of varieties with low moisture content, as the Grimes, enough
6 Circular Xo. 213 [Marcli,
cell sap was present to dissolve 2 grams of sugar per 10 grams of
apple tissue. No sugar was lost by dripping, as was the case when
sugar was used in solution as a dip. The use of dry sugar had the
same effect as dipping upon the color, flavor, and structure of the
finished product. The time required for drying was not affected.
Another advantage of this method of dry sugaring over the dipping
method was that the spreading on the trays was simplified. The
sug'ar did not all dissolve immediately, but part of it adhered to the
tissues in the granular form until it went into solution. Then as the
sugar went into solution it was equally distributed over the surface
of the pieces of apple, even when a very low percentage was used.^
Thruout the first part of the work only Grimes apples were avail-
able, but later Ben Davis, Winesap, and Jonathan varieties were
used. The distinctive flavor of each variety was readily detected
in the flakes. The snappy, high-acid, and fruit-ester taste of the
Winesap greatly contrasted with the low-flavored taste of the Ben
Davis.
UTILIZATION OF THE PRODUCT
The product having been obtained, wdiat is the most practical
Avay of handling this food for the armyl
As the flakes came from the drier, a carton measuring 3x2x1
inches, with paraffin wrapper, was used to hold the crisp and dried
product of one apple of the 125-box pack size. It was found that the
product from four such apples could be placed in one of these small
boxes by breaking up the flakes. The flakes arc at present being'
put up in sample form in these boxes, with 30 grams per box. This
is equivalent to approximately 300 grams of apples, without the
core or peeling. Thirty grams of dried pi'oduct in these 3x2xl-inch
boxes is equivalent in food value to 492 grams of apples in the l)ulk,
or 4.8 apples measuring 8 inches in circumference. This estimate is
based upon comparative weights of peeling, core, and meat as ob-
tained by the use of a small-sized commercial type of peeler.
The question is, How can the apple flakes be used in the trenches
or back of the trenches by our armies in Europe at present? Where
mess shacks are possible, the product can be utilized either raw —
eaten directly from the box — as a breakfast dish, requiring only
^The writer hopes later to make out a percentage table stating the amounts
of sugar required to give the different degrees of color and sugar coating de-
sired, basing the computations of the table upon the amount of sugar required
per unit weight of bulk apple and taking into consideration the different sized
apples as determined by commercial grading. The relative-size phase must
necessarily be considered, as the ratio of core and peeling to size of apple
decreases as the size of ajaple increases. Consideration of this pliase, as well
as of others noted in this work, has been postponed as being of relative un-
importance; jiresent effort is directed toward making the product available for
army use.
1918] Apple Flakes 7
three minutes for th-e flakes to soften in milk or cream, or it may
be used as a sauce, stewed, or in other forms of cooking. Stewing
requires practically the same amount of time as the stewing of fresh
apples. Put up in small packages containing from 8 to 30 grams,
this product may l3e distributed to the men at the front and eaten
direct from the ])ox. With the use of 20-percent sugar solutions the
intercellular spaces are filled with sugar; the first taste is of the
sugar, followed by the original apple taste or flavor. A 20-percent
solution gives a slightly candy-coated product.
Ftg. 2. — QuAXTTTATivE Co?.rpARTSox OF Fresh, Flaked, and Powdered Forms
OF Four Jonathan Apples, Each Form as Illustrated Containing the Same
Total Dry Weight of Apple
Tho the flake form seems at present the most logical for army
use, as it retains some bulk, three other more highly concentrated
forms have been prepared. One is in the form of powder, the flakes
being ground into powdered form similar to powdered sugar. This,
put up in vials, may he used as a seasoning for puddings, pies, cakes,
etc. It is, however, very concentrated. Tlie second form is obtained
by pressing the powdered flakes into small capsules similar to the
commercial junket capsules. Tho pectic bodies in the apple cells,
which at least in part cause the gelatinizing of concentrated aqueous
extract of the apple, retain enough of their former mucilaginous
state to cause the particles of the powder when compi'essed to ad-
here, and the sugar further aids as an adhering agent. The product
of one 125-size apple, when powdered, may be compressed into the
form of a small tal)let, the size depending upon the amount of
pressure used. The third form is that of a small cake, compressed
only enough to give it shape and sta])ility. This form can be made
about the size of the small chocolate l^ar. Dipped in a sirup to give
a candy coating, or coated with powdered sugar, and wrapped in
tinfoil, a very desira])le product for confectionery trade is obtained.
8 CmcuLAR No. 213
APPLE FLAKES AS A COMMERCIAL PRODUCT
The new product meets the requirements of a successful dried
apple product in the following ways:
1. Control of Moisture Content. — The low moisture content ap-
pears to insure long keeping of the product. By sealing the par-
affined cartons, even a slow change in moisture content is prevented ;
thus we have a product of high keeping quality sufficient to stand
the adverse conditions which a successful war food must meet.
2. Cell Structure. — The physical structure of the tissues on be-
ing dried permits the product to absorb water readily up to the
original content, and so regain approximately its original form.
3. Coloring. — The coloring, or browning, is controlled without
bleaching the tissues or inducing marked chemical changes.
4. Flavor. — The flavor, the sugar, the acid, and probably the
original food constituents are not appreciably affected by the proc-
esses used in this method of drying.
5. Use of Sugar. — By the use of sugar there is an addition of
food value to the product. A concentration as low as 5 percent will
give satisfactory results as far as the structure, flavor, and keeping
quality are concerned. Higher concentrations may, however, be de-
sirable from the standpoint of attractiveness and food value.
6. Economical Production. — The expense of production should
be less than that of the production of the present form of sulfur-
dried apple. The expense of sulfuring, slicing, and coring are elimi-
nated, with only the addition of sugaring and the time required to
run the entire apple thru the peeler, which is negligible as com-
pared with the time eliminated in the slicing, coring, and sulfuring.
The addition of the sugar can be accomplished mechanically as the
prepared tissue is being mechanically transferred to the drier room.
7. Transportation.- — In its highly concentrated form the expense
of transporting this product is reduced to the minimum. To put
1,000 bushels of fresh apples, or approximately 50,000 pounds, into
the trenches in Europe, would require the handling of only about
5,500 pounds of the dried product ; that is, twenty-five tons of fresh
apples would make approximately two and three-quarters tons of
dried product.
With an abundant supply of storage apples in the United States,
with only slight changes necessary in the present facilities for the
drying of apples in commercial driers, and with the urgent neces-
sity for fruit in the trenches, this product can be transported to
Europe in large quantities, as food for the soldiers, within a short
period, if properly handled.
UNIVERSITY OF ILLINOIS
Agricultural Experiment Station
URBANA, ILLINOIS, MARCH, 1918
CIRCULAR No. 214
SHALL WE PLANT MORE SPRING WHEAT?
By W. L. BUELISON^
A Real Need for Spring- Wheat. — Last summer when tlic United
Department of Agriculture launched a campaign for more wheat,
Illinois was asked to increase the acreage planted to this crop by
24 percent. The campaign was begun after many farmers had
planned their cropping systems for 1918. It was not possible, there-
fore, to increase the acreage of winter wheat sufficiently to meet
this demand. The only way in which the state can now attempt
to do what is expected of it is to increase the acreage of spring
wheat. It may not be possible to increase the Illinois wheat crop 24
percent, but it will be possible to add considerable in this direction.
There is a great shortage of wheat in the country and every acre
which can be put into spring wheat with a possibility of success
should be seeded to this crop.
Where to Grow Spring" Wheat. — ^Spring wheat does best in cool
climates. Northern Illinois can alford to seed a larger acreage of
spring wheat than it has put in heretofore. Counties north of a line
connecting the southern boundaries of Kankakee and Mercer coun-
ties are within the spring wheat zone. Counties south of this line
and north of a line drawn between the southern boundaries of Cham-
paign and Adams counties are generally considered as out of the zone
of spring wheat production, but even in these counties there is likely
to be a large acreage of spring wheat planted this year. (This state-
ment is made on the basis of numerous inquiries which are coming
from patriotic people of these counties.) In localities in the southern
part of central Illinois some spring wheat may also be planted. In
^Assoeiato Chief in Crop Production.
2 . CiKCULAR No. 214 [March, WIS
northern Illinois a large acreage of spring wheat should be planted.
In central Illinois it is sug-gested that from five to ten acres be
planted on each f ai'm ; this acreage to be taken from the land which
is normally planted to oats.
Varieties Best to Use. — For some time the University of Illinois
has conducted variety tests of spring wheat in DeKalb county, in
northern Illinois, and in Champaign county, in central Illinois, and
in both regions the Marquis wheat has given results which indicate
that it is one of the best, if not the best, variety. As an average of
results for the last three years, the Marquis produced 32.2 bushels
per acre at DeKalb and 24.2 bushels at Urbana. Durum, Red Fife,
and Blue Stem have also given fairly good yields — more than 20
bushels per acre as a throe-year average.
Soil and Soil Preparation. — Spring wheat should be seeded on
rich land. It is highly desirable that land for spring wheat be
treated with manure and phosphate ; but clover plowed under may
take the place of manure. Good corn ground is likely to produce
good spring wheat. Fall-plowed land is desirable always, but in
many instances growers have disked stalk land thoroly and seeded
to spring wheat and have obtained good yields. Plowing, however,
is more desiralile if this can be done without delaying seeding too
long.
Time and Rate of Seeding. — Spring wheat should be seeded in
central Illinois during the month of March ; or just as soon as the
land can be w^ell worked and the crop planted. As a rule, one and
one-half bushels per acre will be found most satisfactory. It is best
to seed spring wheat before seeding barley or oats.
As a rule, spring wheat is harvested at about the same time that
early oats are harvested or just before late oats are cut.
Market Value. — At the present time there is no difference in the
price of winter and spring wheat, based upon government schedule.
Note — The Experiment Station does not have seed of spring
wheat for sale.
Growing Plants for War G.ardens
Supply of this Bulletin exhausted
UNIVERSITY OF ILLINOIS
Agricultural Experiment Station
URBANA, ILLINOIS, APRIL, 1918
CIRCULAR No. 219
CONSERVING SUGAR IN ICE CREAM
MANUFACTURE
H. A. EUEHE^
Since the Food Administration has limited the ice cream manu-
facturers to 80 percent of their 1917 sugar supply, the question that
is uppermost in the mind of every ice cream manufacturer is, How
am I to meet the sugar situation and maintain my business?
Altho the sugar contributes to the food value of the ice cream,
its prime function is to properly sweeten the product to make it
palatable. The food value can be replaced by other food products
less precious than sugar.
There are several substances that have been used in ice cream
in order to conserve sugar. Some of these substances are glucose,
corn sugar, and commercial invert sugar. The glucose and corn
sugar are considered sugar substitutes l^y the Food Administration
but the invert sugar is not so considered because it is manufactured
from the same sources as sugar. Sugar, however, can be saved by the
use of invert sugar because inversion increases the total sweetness.
Sugar when taken into the body is acted upon by the invertase
in the intestines and changed from sucrose to dexti'ose and levulose
in equal proportions. Dextrose is not so sweet as sugar, but levulose
is sweeter. In addition, levulose possesses a pronounced flavor which is
quite characteristic of honey and which makes it taste sweeter than
sugar. Accordingly, if sugar is inverted before being used in ice
cream, its sweetening power is increased.
Cane sugar (or beet sugar) can be inverted by the simple process
of heating in the presence of an acid. The chemical reaction that
takes place results in the same products being formed as are formed
when the sugar (sucrose) is taken into the human body, the sugar
'Associate in Dairv ^raiiiifaofcuros.
2 CiRCtJLAR No. 219 [April, 1918
forming equal parts of dextrose and levulose. The following formula
may be used in making invert sugar syrup of such sweetness that a
pound of the syrup will replace a pound of sugar.
100 pounds of sugar
44 pounds of water
50 grams of powdered tartaric acid
These ingredients are mixed together and boiled for 30 to 35
minutes. If boiled longer than 35 minutes, the syrup darkens in
color and a flavor develops which tends to make the syrup resemble
glucose syrup, and this is somewhat undesirable. This solution boils
at a temperature of about 221 degrees Fahrenheit. A steam pressure
kettle can be used very satisfactorily or an open candy kettle over
a steady fire may be used. If the solution is boiled too vigorously,
there will be too large a loss by evaporation. Ordinarily the loss will
be from 3 to 5 percent.
The above formula should make 140 pounds of syrup, and if there
is considerable loss due to evaporation, the syrup can be .brought up
to this weight by the addition of water. The resultant invert sugar
syrup is not unlike strained honey in appearance and taste. It con-
tains about 71.4 percent of sugar and it tastes considerably sweeter
than a sugar syrup of the same strength. It does not crystallize, aud-
it mixes readily with the ingredients of the ice cream. It can be used
in the same prO'portions as sugar, the amount necessary for ten gallons
of ice cream being 6.5 to 7 pounds. It gives very satisfactory results
in freezing and a pleasant flavor in the finished product.
It can be readily seen that by using the above method the sugar
supply can literally be stretched, for with only 71.4 percent as much
sugar as is now being used in ice cream, the same degree of sweet-
ness can be obtained.
A further saving of sugar can be accomplished by substituting
either corn sugar or glucose for part of the invert sugar syrup.
Neither of these substitutes can be used to totally replace the sugar
or invert sugar because of the undesirable flavors w^hich are imparted
to the ice cream when used in such amounts. However, they can be
used to replace from 25 to 40 percent of the syrup, depending upon
the quality of these products. Neither glucose nor corn sugar is as
sweet as cane sugar, so that it is not possible to use either of them
to replace cane sugar pound for pound. Glucose is about 60 percent
and corn sugar is about 80 percent as sweet as cane sugar.
The United States Department of Agriculture has permitted the
use of these sugar substitutes providing that the consumer is properly
informed that such substitution has been made. Some of the state
food departments have taken the same attitude, whereas others have
not as yet given any decision on^this question.
Conserving sugar at this time is not only meeting the demands
of the ice cream business, but it is also a patriotic duty.
June, 1917 Extensiox Circular No. 9
UNIVERSn^Y OF ILLINOIS
COLLEGE OF AGRICULTURE
Extension Service in Agriculture And Home Economics
IN COOPERATION WITH THE UNITED STATES DEPARTMENT OF AGRICULTURE
W. F. HANDSCHIN, VICE-DIRECTOR
CORN AND CORN PRODUCTS USED AS FOOD
BY
T.UCILE WHEELER
URBANA, ILLINOIS
CORN AND CORN PRODUCTS USED AS FOOD
LuciLE Wheeler, Associate in Household Science
In every home the various mill products derived from the wheat
kernels are used as food. White bread and entire wheat bread may
be the only breadstuffs which are in common use in the household;
Cream of Wheat, Farina, Puffed Wheat, with the oatmeals, may be
the only breakfast foods. The three most important crops in extent
of production at present are wheat, oats, and rice. Corn ranks
fourth. This crop is easily grown wherever a long summer season
prevails and, by using an early variety, it may be grown successfully
in sections having a fairly short summer season. The South naturally
spends its greatest energy on the cotton crop, while New England
lacks the extensive level fields for corn cultivation. The raising of
corn and the increases in its utilization are of particular interest to
the Middle West.
Demands from abroad may be made upon the wheat crop whether
it proves larger or smaller than in previous years, which will mean
necessarily less for the people here at home. In such cases the
breadstuffs so largely derived from wheat must be supplemented by
other cereal products. Whether or not extreme emergencies arise,
it seems of value to consider the uses of corn and to try to make it
a more common article in the dietary. Many ways of utilizing the
corn products to a much greater extent may be found, thus helping
to- lessen the demand for wheat and at the same time practising an
economy which will decrease the food budget.
Composition of Corn Compared with Other Foods
Water
per-
cent
Pro-
tein
per-
cent
Fat
per-
cent
Car-
bohy-
drates
per-
cent
Min-
eral
per-
cent
Fuel
value
per
pound
Cost
per
pound
Corn, dry, whole grain
Corn meal, granular. .
Corn, green
Potato, as purchased .
White flour
Eice
10.8
10.
4.3
73.4
1.5
1795
.... 1
12.5
9.2
1.9
75.4
1.0
1770
$.05
75.4
3.1
1.1
19.
.7
470
62.6
1.8
.1
14.7
.8
310
.06
12.8
10.8
1.1
74.8
.5
1640
.08
12.3
8.
.3
79.
.4
1630
.10
Cost
per
1000
calo-
ries
$.028
.193
.048
.061
4 Extension Circular No. 9 [June,
From the table it is seen that :
Corn contains as much carbohydrate as flour.
Corn contains more fat than flour or potatoes.
Corn has more protein than potatoes and practically the same percent
protein as flour.
Corn is higher in mineral content than either flour or potatoes.
The ash content of corn is, however, more like that of rice and
wheat than like that of potatoes, having an excess of acid elements over
the basic elements. Potato has more basic or alkaline forming ele-
ments than acid. For that reason when corn or rice replaces potato,
it is necessary to use milk, fruits, and vegetables even more plentifully
in the diet to supply the basic elements, such as calcium, magnesium,
sodium, and potassium. Corn meal from the pecuniary standpoint
supplies more than one and one-half times as much energy materials
as flour for the same money, and six times as much as potatoes at the
present prices. None of the cereal products from oats or corn or wheat
supply adequate protein for maintenance and growth if used exclu-
sively in a limited dietary. Milk, which is rich in all the proteins
adequate for growth, supplies those which are essential and rounds
out their "incompleteness."
CORN MEAL
The following recipes, some used in laboratory courses in food
work and some from the United States Farmers' Bulletins, are sug-
gestive of a few of the many ways in which corn and hominy may
be used as a vegetable, and corn meal, a mill product, may be used
in batters and doughs. The prices on which costs were computed are
those paid in Urbana-Champaign, Illinois, May 1, 1917.
The term fat is used in the recipes to indicate any shortening,
butter, oleomargerine, lard, Crisco, or drippings. With corn meal mix-
tures, bacon drippings may be used to advantage. Chicken fat and beef
drippings combined give a fat more like lard in consistency and may
be used as its substitute. The amount of liquid in recipes will be
affected by longer scalding of corn meal, necessitating more liquid,
or by using a bread flour which has great absorptive power.
CORN MEAL MUSH
1 cup corn meal 4 to 6 cups water
% to 1 teaspoon salt or
4 cups or more milk
1917'] Corn and Corn Products Used as Food S
Methods of mixing :
1. Combine dry ingredients with cold water and heat in a double
boiler over boiling water. Cook thoroly at least one hour.
2. Start as above. Cook fifteen to twenty minutes, then remove
to fireless cooker and cook overnight.
3. Have water boiling violently and add cornmeal slowly, stirring
constantly. Bring to a boil and cook five minutes directly over fire.
Remove from fire and cook in a fireless cooker overnight. When cooked
in a fireless cooker use five cups of water to one cup of meal if for a
cereal ; if to be moulded and sliced, use four cups of water to one cup
of meal. If to be cooked in a double boiler, use six cups of water.
One cup of meal v/hen cooked for cereal equals four cups or enough
to serve six to eight people, furnishes 550 calories, and costs less than
two cents.
Milk may be used in place of water if desired. Serve with milk
or cream.
FETED MUSH
Mush left from breakfast may be packed in tins, covered to pre-
vent formation of a crust, and allowed to stand. Tins, such as baking
powder cans, coffee cans, or small bread tins, may be used. Rinse
them in cold water or grease before filling with cereal. When the
mush has stood for twenty-four hours, it may be turned from the
moulds, sliced, dipped in fiour, and sauted in drippings or fat. Serve
v/ith maple syrup, corn syrup, or caramel syrup.
CARAMEL SYRUP
1 cup sugar % cup water
Method 1. Boil together until syrup becomes the color of caramel.
Add one-half cup boiling water and boil to desired consistency.
Method 2. Sugar may be melted in a frying pan and browned to
the color of caramel. Then add one-half cup boiling water to dissolve,
and boil until it becomes a syrup of the desired consistency.
BROWN SUGAR SYRUP
1/^ cup granulated sugar % cup brown sugar
^2 cup water
Boil the ingredients three minutes. This makes one cup of syrup.
CORN CAKE-
% cup corn meal % teaspoon salt
1^ cups flour 1 cup milk
% cup sugar 1 egg
4 teaspoons baking powder 1 or 2 tablespoons fat
6 ExTENsioiJ Circular No. 9 [June,
In using one cup sour milk instead of the sweet milk, use one-half
teaspoon soda and two teaspoons baking powder.
Mix and sift dry ingredients. The sugar may be omitted if de-
sired. Add milk and egg well beaten. Add melted butter and bake
in a shallow pan in a hot oven twenty minutes.
Number Protein Total Cost
servings calories calories
Eecipe 8 160 1530 $ .12
MOLASSES COEN CAKE
1 cup corn meal 14 cup molasses
% cup flour 1 cup milk
314 teaspoons baking pow- 1 egg
'- der 1 tablespoon melted fat
1 teaspoon salt
With one cup of sour milk or one cup of buttermilk instead of the
sweet milk, use one-half teaspoon soda and one and one-half teaspoons
baking powder. Mix as for corn cake, adding molasses to milk.
Number Protein Total Cost
servings calories calories
Eecipe 8 127 127Q $ .10
SPIDEE COEN BEE AD'
1% cups corn meal 1 teaspoon salt
2 cups sour milk 2 eggs
1 teaspoon soda 2 tablespoons fat
Mix soda, salt, and corn meal. Gradually add Avell beaten eggs
and milk. Heat frying pan with butter, turn in mixture, place on
middle grate in hot oven, and cook twenty minutes.
Number Protein Total Cost
servings calories calories
Eecipe 8-10 150 1050 $ .13
COEN MEAL MUFFINS
1 cup corn meal % teaspoon salt
1 cup flour 1 cup milk
2 tablespoons sugar 1 egg
2 tablespoons fat 3 teaspoons baking powder
Turn scalded milk on meal, let stand five minutes, and add flour
sifted with dry ingredients. Add beaten egg.
Cost
Number
Protein
Total
servings
calories
calories
8 large
160
1470
Eecipe 8 large 160 1470 $ .12
muffins
'C. F. Langworthy and Caroline L. Hunt, "Corn Meal as a Food and Ways
f Using It," Farmers' Bui. 565, U. S. Dept. of Agr.
1917] Corn and Corn Products Used as Food 7-
CORN MEAL GRIDDLE CAKES
2 cups flour 2 tablespoons sugar
% cup corn meal 1% cups boiling water
4% teaspoons baking pow- I14 cups milk
der 1 egg
IY2 teaspoons salt 2 tablespoons melted fat
Add meal to boiling water and boil at least five minutes, stirring
constantly. Turn into a bowl, add milk and flour sifted with dry in-
gredients. Add egg either beaten or unbeaten. Fry on a hot iron
griddle slightly greased.
Number
Protein
Total
Cost
servings
calories
calories
pe 16 cakes
192
1630
$ .125 N
JSED CORN BREAD
(BELGIAN
RELIEF
RECIPE)*
Weights
Measures
Corn meal
6 ounces
1% cups
Rye or graham flour
11 ounces
2^2 cups
Yeast
1/2 ounce
1/^-1 cake
Salt
% ounce
1 teaspoon
Sugar
Vs ounce
1 or 2 teaspoons
Fat
% ounce
1 or 2 teaspoons
Water to make a stiff dough
Add three tablespoons cold water to yeast and rub to a smooth
paste. Put sugar, fat, and salt in a bowl and add one cup scalded
milk or water to start with ; use more if needed. When lukewarm, add
yeast mixture and stir in flour and corn meal mixed together to
make a stiff dough. Corn meal may be scalded with water or milk
and then added to the dry ingredients, and the rye or graham flour
added last. Let rise overnight if a small amount of yeast is used.
When double in bulk, knead, shape into a loaf, let rise again until
double in bulk, and bake in a hot oven.
Number Protein Total Cost
servings calories calories
Recipe 1 loaf 228 1850 $.088
YEAST MIXTURE WITH MAGIC YEAST OR YEAST FOAM^
2 cups vpater 2 tablespoons flour
2 cakes dry yeast 1/4 cup boiled mashed pota-
2 tablespoons sugar toes
1/4 teaspoon salt
Soak yeast in one cup of water. Mix dry ingredients, add potatoes
and the other cup of water. Add soaked yeast, beating mixture thoroly.
Let rise over night. The yeast will be ready for use in the morning.
^Mrs. Melinda I. Manchester, Teachers College, 1915.
=Mrs. F. L. Stevens, 1917.
8 Extension Circular No. 9 ' [June,
COEN MEAL BEEAD*
1 cup lukewarm scalded 3 tablespoons butter or lard
milk 1 teaspoon salt
2 tablespoons sugar 1 cake dry yeast prepared
1 cup corn meal cooked in according to directions
2 cups water above
Mix ingredients, adding yeast mixture and flour to make a thin
batter. Beat thoroly with a spoon or egg beater, finally adding the
scalded corn meal which has been thoroly cooled. Add flour and
knead to make a firm, elastic dough. Let rise until the mass has doubled
its bulk. Shape into loaves. Let rise again until the loaves have
doubled their bulk. Bake.
CORN MEAL FOR CRUMBING
Use corn meal in place of bread crumbs for croquettes. Dip pieces
of fish or chicken in corn meal mixed with one-fourth as much flour
as corn meal. Fry in deep fat or saute.
INDIAN PUDDING^
5 cups milk % cup molasses
Ys cup Indian meal 1 teaspoon salt
1 teaspoon ginger
Pour scalded milk slowly on meal, cook in double boiler twenty
minutes, add molasses, salt, and ginger. Pour in buttered baking dish
and bake two hours in slow oven. Serve with cream. Figs and dates
may be added to vary the recipe.
Cost
Recipe 6 195 1500 $.145
BROWN BREAD=
1 cup rye flour % cup molasses
1 cup corn meal 1 teaspoon salt
1 cup graham flour 1% teaspoons soda
2 cups sour milk i/^ cup raisins (if desired)
Mix and sift dry ingredients. Add milk and molasses. Beat thoroly
and pour into well greased moulds, filling them one-half full. Steam
three hours, then remove covers and dry in the oven to brown the top.
Bread may also be made in a double boiler.
Cost
Recipe 4 loaves 244 2475 $ .19
Number
Protein
Total
servings
calories
calories
6
195
1500
Number
Protein
Total
servings
calories
calories
4 loaves
244
2475
^Mrs. F. L. Stevens, 1917.
-C. F. Langworthy and Caroline L. Hunt, "Corn Meal as a Food and We
of Using It," Farmers' Bui. 565, U. S. Dept. of Agr.
1917]
Corn and Cokn Products Used as Food
HOMINY
Composition of Hominy
Hominy
Water
percent
Protein
percent
Fat
percent
Carbohy-
drates
percent
Mineral
percent
Fuel
value per
pound
Cost per
pound
Fine, dry
Coai'se, dry
Boiled
11
10.8
79.3
9.4
8.3
2.2
.7
.5
.2
78.2
79.4
17.8
.3
.3
.5
1810
1770
380
$ .06
.06
.06
Hominy, like other cereal foods, requires long-continued and thoro
cooking, especially when coarse.
HOMEMADE EOMINY
The following old time recipes are included to suggest home pre-
paredness at the present time. The tin can shortage will soon decrease
our supply of canned hominy, necessitating either drying of hominy
or home preparation.
HOMEMADE HOMINY OR HULLED CORN P
Husk one dozen ears of corn and cover with cold water. Put one
quart of wood ashes in a bag and add to the water; boil until the
strength is out and remove bag. Add more warm water and boil un-
til water boils down. Put corn in cold water and hull. Salt and
drain off water.
HOMEMADE HOMINY OR HULLED CORN IP
Pour hot water over corn and soak overnight. In the morning put
the corn in an iron kettle with warm water enough to cover. For
each pint of corn put in one tablespoon baking soda. Boil until the
hulls come off readily. Wash in clear water. Slip off hulls with
hands or with little broom by stirring around in water. Soak hulled
corn in water and wash until alkaline taste is gone. Boil or let freeze
until tender. Salt as desired. Drain off water or cook it down until
concentrated.
CANNED HOMINY
Canned hominy was used in the recipes below and costs have been
estimated on the following data for one can of hominy.
2 ounces
Weight
Cost
Contains
z, pounc
12 cents
3 cups solid hominy and
2 cups liquid
^Dr. A. W. Chase, "Last Receipt Book," 1885.
10 Extension Circular No. 9 [June,
HOMINY GEIDDLE CAKES
1 cup milk % cup hominy, chopped
iy2 cups flour ^ 1 egg
Mix and sift the dry ingredients. Add slowly the milk with beaten
egg, then the hominy. Fry on hot griddle.
Number Protein Total
Cost
servings calories calories
pe 4 140 880
$ .13
HOMINY MUFFINS
4 tablespoons fat 1 egg
4 tablespoons sugar 1 cup milk
11/4 cups flour 3 teaspoons
1 cup hominy i^ teaspoon
baking powder
salt
Cream butter and sugar, add beaten egg and salt. Add alternately
flour, sifted with baking powder, and milk, then hominy ground with
coarse knife of meat grinder. Bake in buttered iron muffin pans for
thirty-five minutes. . i - . '
Number Protein Total , ' ' Cost
servings calories calories
Recipe 8 large 160 1430 $ .21
muffins
EEHEATED HOMINY I
2 cups hominy % cup liquid
Heat the hominy and liquid together till the liquid has concen-
trated and the hominy is moist. Brown in a frying pan with two
tablespoons melted butter. Grated cheese may be added if desired.
Serve in place of potato.
EEHEATED HOMINY II
Reheat hominy with liquid, drain, and serve as a border around
lamb or chicken. Tomato sauce or meat gravies may be used.
HOMINY A LA SOUTHEEN
2 cups hominy put thru meat 1 egg
grinder i/^ teaspoon salt
1 cup milk
Mix beaten egg with milk, add salt, and hominy. Bake in buttered
baking dish till it becomes firm like a custard or until a knife when
inserted is clean when removed. Avoid over baking which causes
curdling.
Number Protein Total Cost
servings calories calories
Eecipe 6 80 600 $ .12
Number
Protein
Total
servings
calories
calories
Eecipe
6
40
350
1917] Corn and Corn Products Used as Food 11
HOMINY SOUP I
2 cups liquid drained from 1 tablespoon flour
hominy 1 cup milk
1 tablespoon butter i/^ cup chopped hominy
2 slices onion, chopped fine 1 teaspoon salt
Ys teaspoon pepper i tablespoon chopped parsley
Melt butter and add the flour. Cook butter and flour together.
Add slowly the hot milk and hominy liquid, then add hominy, onion,
salt, pepper, and parsley. Cook twenty minutes in double boiler.
Cost
$ .055
HOMINY SOUP II
2 cups liquid drained from 1 tablespoon chopped green
hominy pepper
1 cup milk 1 tablespoon butter
% cup hominy pulp put 1 teaspoon salt
thru sieve after cook- 1 hard cooked egg, chopped
ing fine
Few drops onion juice
Heat liquid and milk, adding hominy pulp and seasonings. Cook
twenty minutes in a double boiler. Add chopped egg just before
serving.
Number Protein Total Cost
servings calories calories
Recipe 6 64 400 $ .078
HOMINY SOUP III
2 cups liquid drained from % cup hominy pulp put thru
hominy sieve after cooking
• % cup milk V2 cup celery pulp put thru
1 tablespoon butter sieve after cooking
1 teaspoon salt Speck of pepper
1 tablespoon chopped parsley
Heat liquid and milk with hominy and celery pulp. Add seasoning
and cook one-half hour.
Cost
Eecipe 6 22 300 $ .14
HOMINY CEOQUETTES P
2 cups hominy 2 teaspoons sugar
% teaspoon salt or less Speck of pepper
Y2 cup thick white sauce
Number
Protein
Total
servings
calories
calories
6
22
300
^Tests for fat:
1. Fat should be smoking hot and should brown a cube of bread golden
brown in forty seconds.
2. Temperature 190° C. or 370° F.
12 Extension Circular No. 9 [Juu'?,
Put hominy thru a meat grinder using a coarse knife. Mix hominy
with thick white sauce (see below) and other ingredients; use salt or
sugar, depending on whether or not a sweet croquette is desired. Chill
mixture and shape into balls. Koll in fine bread or cracker crumbs, then
in egg, then crumbs again, and fry in deep fat till brown. May be
served with jelly.
Number Protein Total Cost
servings calories calories
Eecipe 6 croquettes 50 600 $ .097
HOMINY CEOQUETTES IP
2 cups hominy i/^ cup thick white sauce
y^ cup grated cheese % teaspoon salt
Pepper, paprika
Mix hominy, which has been put through a meat grinder, with
white sauce, cheese, and seasoning to such a consistency that it can
be moulded or shaped. Chill, shape into croquettes, roll in fine bread
or cracker crumbs, then in egg, then crumbs again, and fry in deep
fat till brown.
Number Protein Total ' Cost
servings calories calories
Eecipe 6 croquettes 80 600 $ .115
HOMINY CEOQUETTES IIP
2 cups chopped hominy 1 egg, slightly beaten
2 tablespoons melted butter Few drops onion juice
Speck of cayenne pepper 1 tablespoon minced parsley
Mix all the ingredients together, shape mixture into balls or cylin-
ders. Roll in sifted bread crumbs, then in egg, then in crumbs again.
Fry in deep fat until brown. Serve with tomato or cheese sauce.
In coating croquettes, add one tablespoon water to egg and beat
slightly.
WHITE SAUCE FOE CEOQUETTE MIXTUEES
4 tablespoons flour 2 tablespoons butter
Yi teaspoon salt 1 cup milk
Pepper
Melt butter, add flour and salt ; cook together, then add hot milk
slowly. Cook till thick, cool, and use for binding croquettes.
^See note on preceding page.
1917] Corn and Corn Products Used as Food 13
TOMATO SAUCE TO SERVE WITH CE0QUETTE5
2 tablespoons flour 1 cup tomato juice
% teaspoon salt 2 tablespoons butter
Paprika
Combine as above.
CHEESE SAUCE TO SERVE WITH CROQUETTES
1% tablespoons flour 1 tablespoon butter
% teaspoon salt Paprika
Yi cup grated cheese 1 cup milk
1 egg yolk
Combine as above. Add cheese after milk is added. Slightly
beaten yolk is added just as the sauce is removed. .
: HOMINY AND OYSTERS
iy2 cups chopped hominy 2 dozen or more oysters and
1 tablespoon butter liquor
^ cup bread crumbs % cup milk
Pepper % teaspoon salt
Butter a baking dish and put in a layer of hominy, then a layer
of oysters, adding seasoning to each. Alternate until all materials are
used. Pour milk and oyster liquor over oysters and put buttered
bread crumbs on top. Bake in oven till browned on top or for about
thirty to forty-five minutes, depending on the shape of the dish.
SAUSAGE AND HOMINY ROLLS
' 2 cups chopped hominy 1 egg, beaten
% teaspoon salt Pepper
Shape the above mixture like sausages and roll in crumbs. Place
them in a roasting or iron frying pan, alternating with six link sau-
sages. While baking, turn once or twice in sausage fat.
Bananas cut once crosswise may also be cooked in the pan. This
makes an easy dinner or lunch.
CASSEROLE OF MEAT AND HOMINY
Drain one cup hominy, chop and put it into a buttered casserole
in layers, alternating with one-half cup of meat cut in cubes. Chicken,
veal, or beef may be used.- Add seasonings, salt, pepper, chopped
parsley, and onion salt. Add one cup meat stock or hominy liquid.
Cover with buttered bread crumbs and cook covered one hour. One-
third of a cup of bread crumbs in one tablespoon melted butter is
required.
14 Extension Circular No. 9 [June,
Number Protein Total Cost
servings calories calories
Kecipe 2-3 50 328.6 $ .067
HOMINY PUDDING
2 cups hominy, chopped fine % cup milk
^2 cup chopped dates or 1 egg, beaten
raisins % teaspoon salt
Yi cup sugar
Mix the above ingredients and put in buttered custard cups. Put
in a pan containing water and bake in a moderate oven till set like
a custard or until a knife when inserted will be clean when removed.
Number Protein Total Cost
servings calories calories
Eecipe 6 80 1035 $ .168
Serve with the following soft custard sauce :
11/^ cups milk 2 eggs
34 cup sugar Speck salt
Beat eggs slightly, add milk, sugar, and salt, and cook in a double
boiler till the custard coats a wooden spoon.
Number Protein Total Cost
servings calories calories
Eecipe .. "96 " 611.3 $ .078
1917] Corn and Corn Products Used as Food IS
GREEN CORN •
As ' ' all that glitters is not gold, ' ' all that is called corn is not corn
for table use. Corn fed to cattle and corn raised for the corn products
trade is not the typical sweet corn which is best for cooking. In the
home vegetable garden, plant a good quality of sweet corn for table
use and canning.
The following varieties and times of planting for Central Illinois
are taken from "Home Vegetable Gardening" by Mr. C. E. Durst :^
Date
Planting
Variety Sweet Corn
May 1
1
Golden Bantam
White Cob Cory
Howling Mob
Stowell's Evergreen
June 1
2
Stow^ell's Evergreen
June 15
3
Stowell 's Evergreen
July 1
4
Stowell's Evergreen
The first planting of four varieties insures corn as early as is pos-
sible, and with the later plantings of "Evergreen" insures a continu-
ous 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, un-
pleasant 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. This pest is so common that
if corn partly spoiled by it were not used, it would often mean wasting
almost an entire crop.
BOILED GREEN CORN
Remove husks and silky threads. Cook ten to fifteen minutes in
boiling water. Place on platter covered with. napkin and cover by
folding corners over the corn or with another napkin.
K}. E. Durst, "Home Vegetable Gardening," Circular 198, Agr'l. Exper,
Sta., University of Illinois,
16 Extension Circulak No. 9 [June,
SUCCOTASH
Cut raw corn from cob. If the corn is rather old, score each row
of kernels thru the center before cutting off. Add an equal quantity
of boiled shelled beans, either kidney or lima beans, and cook twenty
minutes. Season with butter, salt, and milk or cream. Boiled corn
may be cut from the cob and combined with beans.
_ . CORN OYSTERS
1 cup chopped corn or pulp 1 egg
% cup flour 1/^ teaspoon salt
% teaspoon pepper
Grate raw corn from cob or put thru meat grinder. Canned corn
or Kornlet may be used. To the corn pulp, add egg, flour, and sea-
sonings. Drop by spoonfuls and fry in deep fat.
Number Protein Total Cost
servings calories calories
Recipe 6 ■ . 54 301
CORN FRITTERS
2 cups corn 1 teaspoon salt
1 cup flour 14 teaspoon paprika
1 teaspoon baking powder 2 eggs
Chop corn or put it thru meat grinder. Add dry ingredients
mixed and sifted. Add beaten eggs. Fry in hot fat.
Number Protein Total - _ Cost
servings calories calories
ReeiiJO 8 134 800 '\ ...
CORN A LA SOUTHERN ' .
2 cups corn 2 eggs
1 teaspoon salt Vs teaspoon pepper
1% tablespoons butter li^ cups milk
Use green corn which has been boiled and cut from the cob, or
canned corn. Add beaten eggs to chopped corn, add seasonings,
melted butter, and milk. Pour into a greased baking dish and bake
in a slow oven. Test as for baked custard by cutting with a pointed
knife. If it comes out clean, the custard is done. The mixture sep-
arates if over cooked.
Number Protein Total Cost
servings calories calories
Recipe 10 200 1500
1917] Corn and Corn Products Used as Food 17
COEN SOUP
1 pint canned corn 1 pint milk
1% teaspoons salt i^ teaspoon pepper
2 tablespoons butter 2 tablespoons flour
2 cups water
Run corn thru food chopper. Add water and let boil for five
minutes. Melt butter, add flour, stir together and add milk and sea-
sonings. Cook until smooth and add corn. Bring to the boiling point
d,nd serve.
CORN CHOWDER
2 cups corn 2 cups potatoes cut in one-
1^2 inch cube fat salt pork, fourth inch pieces
cut fine 4 cups scalded milk
2 tablespoons butter 2 cups boiling water
. ' 8 crackers _ Salt
• ' 1 sliced onion Pepper
Fry out salt pork, add onion, and cook five minutes. Stir so as
not to burn. Parboil potatoes five minutes in boiling water. Add to
fat and cook until potatoes are soft. Add corn and milk and bring
to boiling point. Add seasoning, butter, and crackers. Serve very hot.
COEN RELISH
5 pints sweet corn cut from 5 pints finely chopped cab-
cob bage
5 seeded and chopped pep- 1% pounds sugar
" pers i/i pound mustard
4 pints of vinegar 2 tablespoons salt
Mix all together and cook in a granite pan until tender. Seal in
sterilized jars.
PICKLED CORN
Drop the silked roasting ears into boiling water. As soon as the
milk is set, take from the water and cut from the cob. Pack the cut
corn into a container in the proportion of nine parts of corn and one
of salt. Pound down with wooden potato masher. Cover with a clean
cloth and a plate, weighting down the plate. If brine does not form
to cover the plate in a week, add brine made of nine parts of water
and one part of salt, sufficient to stand two or three inches above the
plate. Take out the amount desired for use and wash in cold water.
Cover with twice the amount of cold water and bring to a boil ; pour
off water and repeat process. Drain through a colander and return
to the fire to sizzle dry. It is now ready to serve in any way.
DRIED COEN
Blanch corn on the cob ten to fifteen minutes in boiling water.
Score each row of kernels thru the center with a sharp knife, and cut
18 Extension Circular No. 9 [June,
from the cob. Scrape off any pulp remaining. Spread thinly over
pans or baking sheet and put in slightly warm, not hot, oven. Leave
door ajar. Stir or shake pan occasionally. Corn may be dried very
slowly till process is entirely complete, or it may be dried on succes-
sive days for short periods. This is done easily by using the oven
heat when fire is allowed to die out after dinner is prepared, or it may
be dried by placing the trays in the sun. Little or much corn may be
dried at a time. The trays should be covered with screening to pro-
tect from insects. If extra corn on the cob has been cooked for
dinner, the remaining ears may be used for drying.
RECIPE FOR CANNING SWEET CORN ON THE COB^
Can corn the same day as picked. Remove husks and silks, and
grade for size. Blanch on the cob in boiling water ten to fifteen min-
utes. Plunge quickly into cold water. Pack ears, alternating butts
and tips, in half gallon glass jars or gallon tin cans. Pour boiling
water over them and add two level teaspoonsful of salt to each gallon.
Place rubbers and tops in position. Seal partially but not tightly.
Cap and tip tin cans. Sterilize, using one of the following methods :
in hot- water bath outfit 180 minutes, one period ; 90 minutes in water
seal outfit; 60 minutes in steam pressure outfit under five pounds of
steam ; 35 minutes in aluminum pressure cooker under twenty pounds
of steam. Remove jars ; tighten covers. Cool and test joints. Wrap
glass jars with paper, and store.
Note : — When sweet corn is taken from the jar or tin can for table
use, remove ears as soon as jar or can is opened. Heat corn, slightly
buttered, in steam. Do not allow ears to stand in water or to be
boiled in water the second time. ~ , '
RECIPE FOR CANNING SWEET CORN CUT FROM COB^
Can corn the same day as picked. Remove husks and silks. Blanch
on the cob in boiling water ten to fifteen minutes. Plunge quickly into
cold water. Cut the corn from the cob with a thin, sharp-bladed knife.
Pack in jar tightly until filled to the neck of the jar. Add one level
teaspoonful of salt to each quart and sufficient hot water to fill jars.
Place rubber and top in position; seal partially, but not tightly.
Sterilize, using one of the following methods: 180 minutes in hot-
water bath outfit; 90 minutes in water-seal outfit; 60 minutes in
steam pressure outfit under five pounds of steam; 35 minutes in
aluminum pressure cooker under twenty pounds of steam. Remove
jars; tighten covers. Cool, and test "joints. Wrap with paper, and
store.
Torm N R-24, States Relations Service, U. S. Dept. of Agr.
ID 17]
Corn and Corn Products Used as Food
19
MARKET PRICES OF MATERIALS USED IN RECIPES
The following market prices are those paid in May, 1917, in Ur-
bana-Champaign, Illinois, In some recipes, as in those for corn used
as a vegetable, the cost of the dish was not computed as it varied
decidedly and gave misleading conclusions as to its expensiveness, de-
pending on whether a commercial canned corn or a home product was
used. In some recipes where prices vary particularly due to seasons,
as with oysters, or in recipes where the ingredients would vary de-
pending on personal preference, cost was not estimated.
Material
Baking Powder
Eoyai
Calumet or Eumford
Beef round
Butter
Oleomargerine
Lard
Crisco
Celery
Cheese
Corn meal
Eggs
Flour, bread
Flour, graham
Hominy
Milk
--. Molasses
Onions
Oysters
Peppers
Eaisins
Sausage
Sugar
Yeast, dry
Yeast, compressed
Amount
Price
1 pound
$ .50
1 pound
.25
1 pound
.24
1 pound
.45
1 pound
.30
1 pound
.30
11/2 pounds
.50
1 bunch
.10
1 pound
.30
7 pounds
.35
1 dozen
.35
49 pounds
3.25
8 pounds
.65
1 can
.12
1 quart
.10
2 pounds 6 ounces
.25
1 pound
.15
1 quart
.40
3
.10
1 box
.15
1 pound
.20
25 pounds
"^- 2.75
5 cakes
.05
1 cake
.02
August, 1917 Extension Circular No. 13
UNIVERSITY OF ILLINOIS
COLLEGE OF AGRICULTURE
Extension Service in Agriculture and Home Economics
IN COOPERATION WITH THE UNITED STATES DEPARTMENT OF AGRICULTURE
W. F. HANDSCHIN, VICE-DIRECTOR
WAR BREAD RECIPES
URBANA, ILLINOIS
WAR BREAD RECIPES^
The following compilation of recipes for war breads has been
prepared in the hope that it may be helpful in lessening the use of
wheat.
: BREAD
Bread is made from flour of wheat or other cereals by the addi-
tion of water, salt, and a ferment. Wheat flour is best adapted for
bread making, as it contains gluten in the right proportion to make
a spongy loaf. Gluten, the protein of the wheat, is a gray, tough,
elastic substance, insoluble in water. Gluten, being elastic, is ex-
panded by the gas developed in bread dough by fermentation,
thereby causing the bread to rise. Flour should always be sifted
before measuring.
Yeast is a microscopic plant of fungus growth, and is one of
the lowest forms of vegetable life. The yeast plant reproduces by
a process known as budding, multiplying very rapidly. Like other
plants, favorable conditions for its grov/th are (1) food, (sugar) ;
(2) warmth, (25° to 35° C. or 70° to 90° F.) ; (3) moisture. Fer-
mentation, the production of alcohol and carbon dioxide, is the re-
sult of the growth of the yeast plant. The yeast plant is killed at
a temperature of 100° C. or 212° F. Liquid, dry, or compressed
yeast may be used for raising bread. Good bread depends primarily
upon good yeast. Fermented bread is made by mixing flour to a
dough with water or milk, salt, and a ferment. The dough should
be thoroly kneaded to mix the ingredients and should be allowed
to rise in a favorable temperature until it has doubled it bulk. It
is then ready to be shaped into loaves. When it has doubled its
bulk again, it is ready to be baked.
Bread is baked (1) to kill the ferment, (2) to render the starch
digestible by cooking, (3) to drive off alcohol and carbon dioxide,
(4) to develop flavor. The loaf should continue rising for the first
fifteen minutes while baking, and continue browning for the next
twenty minutes. The heat may then be reduced and the baking
finished in fifteen minutes.
Rolls require more heat than bread. They should continue ris-
ing for the first five minutes and begin to brown in eight minutes.
^Used by Mrs. F. L. Stevens at tlie University of Illinois School for House-
keepers.
' 2 ■ . . ■
1917] War Bread Recipes "3
YEAST
Yeast Foam is used in this demonstration. For yeast mixture
when Magic Yeast or Yeast Foam is used:
2 cups water 2 tablespoons flour
1 cake dry yeast % cup boiled mashed pota-
2 tablespoons sugar toes
Yi teaspoon salt
Soak yeast in one cup of water. Mix dry ingredients, add pota-
toes and the other cup of water. Add soaked yeast, beating it
thoroly. Let rise over night. The yeast will be ready for use in
the morning.
VvHEAT BREAD
3 tablespoons lard 1 cup lukewarm (scalded)
2 tablespoons sugar milk
1 cake dry yeast prepared 1 teaspoon salt
according to directions
Mix ingredients, adding yeast mixture last. Beat together
thoroly and add flour, beating with spoon or egg beater. Add flour
and knead until a firm, elastic dough is obtained. Let rise until the
mass has doubled its bulk. Shape into loaves. Let rise again until
the loaves have doubled their bulk. Bake according to preceding
directions.
PARKER HOUSE ROLLS
For Parker House Rolls add an unbeaten egg, two tablespoons
sugar, and two tablespoons butter at first mixing. Let the mass rise
until it has doubled its bulk. Roll out on floured board, mould into
shape, and let rise again until slightly increased in bulk. Spread
melted butter over half of each bread roll, fold over, pressing the
edges together. Place on buttered pan, one inch apart, and let rise.
Bake from twelve to fifteen minutes in hot oven.
SALAD OR DINNER ROLLS
Use the same ingredients as for Parker House Rolls, adding four
tablespoons of butter to the first mass of dough. Shape as for
Parker House Rolls, crescents, bow knots, clover leaf, braids, twists,
sticks or other fancy shapes.
SWEDISH ROLLS
Use the recipe for Salad Rolls, roll to one-fourth inch in thick-
ness, let rise fifteen minutes, spread with butter, sprinkle with two
tablespoons sugar mixed with one-third teaspoon cinnamon, one-
third cup chopped, stoned raisins, and two tablespoons chopped
4 Extension Circular No. 13 [August,
citron ; roll like a jelly roll and cut into three-f ourtlis inch pieces.
Again let rise. When taken from oven, brush over with white of
egg slightly diluted with water ; return to oven to perfect the glaze.
BREAD, USING ONE-THIRD STALE BREAD CRUMBS
Use proportions as for Wheat Bread recipe given above, working
into the batter one cup of stale bread crumbs. The absorbent quality
of the crumbs permits the use of less flour than in other dough
mixtures.
BREAD, USING ONE-THIRD CORN MEAL
1 cup boiling water 2% cups corn meal
■ V2 cup lukewarm scalded 2 tablespoons sugar
milk 1 teaspoon salt
2 tablespoons lard 1 cake dry yeast prepared
according to directions
Add the boiling water to the corn meal, cook in a double boiler
for a few minutes, and proceed in the manner given in directions for
bread.
Three cups of liquid of the recipe requires about seven cups of
liour, varying slightly according to the quality of the flour and meal.
OLD VIRGINIA BATTER BREAD
, . 1 pint corn meal 1 quart scalded milk
1 teaspoon salt 1 teaspoon sugar (may bo
1 egg omitted)
"^tir the corn meal into the quart of scalded milk ; stir and cook
to a mush. Allow to cool a little and add salt, sugar, and the milk,
beaten yolk of egg, and lastly fold in the white of egg, beaten stiff.
Melt two tablespoons of shortening in a baking pan, pour in mixture,
and bake for forty-five minutes. .. *
SOUTHERN SPOON BREAD
V2 cupful sifted corn meal 1 tablespoon butter
V2 cupful sweet milk 1 cupful boiling water
% teaspoon salt 1 egg
1 teaspoon baking powder
Pour the boiling water over the meal, and stir until smooth.
Let cook briskly for five minutes ; add butter and salt, stirring as
it cooks. Take from fire. Add milk and the egg well beaten and
then the baking powder. Pour it into a well buttered, shallow bak-
ing dish and bake for twenty minutes in a moderate oven, letting
it brown carefully before removing. Serve from the dish in Avhich
it was baked.
1917] War Bread Kecipes ' • " S
COEN MEAL AND EICE WAFFLES
% cup corn meal % cup flour
.% teaspoon soda 1 tablespoon melted butter
1 cup boiled rice 2 eggs, well beaten
1 teaspoon salt 1 cup sour milk
Sift together the flour, soda, and salt; add the other ingredi-
ents and beat thoroly; have irons hot and well greased.
GEM CRACKEES
Sift one and one-half pints of flour, one-half pint corn meal, one
teaspoon baking powder, and the same amount of salt. Rub in two
tablespoons butter, two-thirds of a pint of milk ; work into a smooth,
fine dough. Place on bread board, kneading a few times and roll
to quarter-inch thickness ; cut with a small oval or round cutter,
lay on greased baking tin, puncture the top of each cracker with
a fork, brush over with milk, and bake in hot oven.
COEN MEAL PUFFS
Into one (}uart of boiling milk stir eight tablespoonfuls of meal,
four tablespoonfuls powdered sugar, and one teaspoonful nutmeg.
Boil five minutes, stirring constantly. Remove from fire and when
cool stir in six well beaten eggs. Mix well and pour the mixture
into buttered cups, nearly filling them. Bake in moderate oven one-
half hour. Serve with lemon sauce.
COEN MEAL BISCUITS
1 cup yellow corn meal 2 cups peanut cream
2 teaspoons salt - —
Put the meal into a shallow pan and heat in the oven until it
is a delicate brown, stirring frequently. Make the nut cream by
mixing peanut butter with cold water and heating. It should be
the consistency of thick cream. While the nut cream is hot, stir
in the corn meal, which should also be hot. Beat thoroly. The
mixture should be of such consistency that it can be dropped from
a spoon. Bake in small cakes on a greased pan.
If preferred, these biscuits may be made with cream or with
butter in place of peanut cream, and chopped raisins may be added,
one cup being the allowance for the quantities given above.
DELICATE INDIAN PUDDING
1 pint sweet milk 4 tablespoons sugar
2 tablespoons butter 2 large tablespoonfuls corn
3 eggs meal
Salt
6 Extension Circular No. 13 [August,
Boil milk and sift meal in slowly ; add butter, sugar, and salt.
Set aside to cool, then add beaten eggs. Put in a baking pan and
cook for three-quarters of an hour.
V OAT MEAL BEEAD ,
Oat meal or rolled oats, passed thru a food chopper, may be
used in the same proportion as corn meal. Cooking before adding
to dough mixture .as with corn meal is, however, not necessary.
OAT MEAL AND CORN MEAL BREAD
1% cups rolled oats 3% cups flour
1^/4 cups corn meal 2 cups boiling water
y2 cup brown sugar 2 teaspoons salt
, • 1 yeast cake
Dissolve the yeast cake in the lukewarm water. Pour the boil-
ing water over the rolled oats, salt, and sugar, and let stand until
lukewarm ; add the dissolved yeast, corn meal, and flour. Let rise
until light. Beat well, let rise again, and put into pans. Bake when
light.
This combination of oat meal, corn meal, and wheat makes ■;
l>alatable and economical variation.
EYE BREAD
Another cereal which may well be substituted for wheat in
breads is rye. When this is used about one-half wheat and one-
half rye make a good combination, as all rye is likely to be too
strong for American tastes.
"OLD GLORY BREAD'"
1 cup rye 3 cups whole wheat flour
8 cups white flour 4 cups water
1 teaspoonful salt 1 yeast cake or more ac-
3 tablespoons shortening cording to the length
(may be omitted) of time allowed for using
Add salt and shortening to boiling water. Cool to lukewarm.
Add yeast cake, dissolved in a little of the cool water. Add flours
sifted together and knead until smooth and soft. Let rise in warm
room until double its size. Knead and divide into loaves. Let rise
as before and bake one hour. This recipe makes four medium sized
loaves.
"Old Glory Bread" is used much in France at present.
^University of Vermont, Agricultural Extension Service.
l!=>17] War Bread Eecipes 7
The following recipes for barley bread are recommended by
the University of Wisconsin and were published in the Journal of
Home Economics for July, 1917.
rw
BAELEY BREAD I
4 cups whole wheat flour 1 cup milk
2 cups barley meal 2 tablespoonfuls molasses
1 cup water 1 teaspoonful salt
% yeast cake
Boil milk and water and cool ; add molasses, salt, and yeast
mixed with a little cold water ; stir in flour and barley meal which
have been sifted together. Knead to a soft dough, adding more
flour, if necessary. Cover and let rise until the mixture is double
its bulk. Knead a second time, form into loaves, place in well
greased pans and let rise a second time until dough has very nearly
doubled its bulk. Bake in a hot oven from one-half to one hour,
depending upon size of loaves.
• • BARLEY SPOON BREAD
Yi cup salt pork cut in % 1 cup barley meal
inch cubes 4 cups boiling w^ater
2 or 3 eggs
' Cook salt pork in saucepan until slightly brown, add water and
M^hen boiling, sprinkle in barley meal, stirring constantly. Cook
in a double boiler one hour, cool, and add well beaten eggs. Turn
into a buttered dish and bake in a moderate oven three-fourths of
an hour.
BARLEY MUFFINS
1 cup whole wheat flour 1 egg
1 cup barley meal IVi cups sour milk
% teaspoonful salt % teaspoon soda
: 2 teaspoonfuls baking pow- 2 tablespoonfuls beef drip-
der pings or lard
Sift flour, barley meal, salt, and baking powder. Dissolve soda
in a little cold water and add to sour milk. Combine flour mixturo
and sour milk ; add beaten egg and melted fat. Bake in muffin pans
in a moderate oven.
BARLEY SCONES
' 1 cup whole wheat flour 2 tablespoonfuls lard or
1 cup barley meal beef drippings
Vi teaspoonful salt % cup sour milk
1/3 teaspoonful soda 2 teaspoonfuls baking powder
Sift flour, barley meal, salt, and baking powder together and
work in lard with tips of fingers or two knives. Dissolve soda in
3 Extension Circular No. 13
a little cold water and add to sour milk. Combine flour mixture
and sour milk to form a soft dough. Turn out on a well floured
board, knead slightly, roll to one-half inch in thickness; cut in
diamond shapes and bake in a hot oven.
POTATO BREAD' (STRAIGHT-DOUGH METHOD)
The following recipe for potato bread has been so made as to
use a large amount of potato as compared with flour. Excellent
bread can be made with less potato. In making recipes it should
be remembered that a pound of mashed potato contains about one
and one-fourth cupfuls of water and starch and other substances
about equivalent for the purpose to those in one cupful of wheat
flour.
3 pounds boiled and peeled II/2 level tablespoons salt
potatoes (equivalent to 3 level tablespoons sugar
about 3% pounds water 2 cakes compressed yeast
and 3 cups flour) 4 tablespoons ^^ater
214 pounds bread flour
Clean thoroly and boil, without paring, twelve potatoes of me-
dium size, allowing them to become very soft. Pour off the water,
peel and mash the potatoes while hot, being careful to leave no
lumps. Take three pounds, or five solidly packed half-pint cupfuls
of mashed potato, and when at the temperature of lukewarm water
add to it the yeast, rubbed smooth with three tablespoonfuls of
lukewarm water. Rinse the cup in which the yeast was mixed with
another tablespoonfui of water and add to the potato. Next add the
salt, the sugar, and about four ounces of the flour, or one scant half
pint of sifted flour. Mix thoroly with the hand, but do not add any
more water at this stage. Let this mixture rise until it has become
very light, which should take about two hours if the sponge is at
a temperature of about 86° F. To this well-risen sponge, which will
not be found to be very soft, add the remainder of the flour, knead-
ing thoroly until a smooth and elastic dough has been formed. The
dough must be very stiff, since the boiled potato contains a large
amount of water, which causes the dough to soften as it ferments.
Therefore, add no more water to the dough unless it is absolutely
necessary. Set back to rise until it has trebled in volume, which
will require another hour or two. Divide the dough into four parts,
mold them separately, and place in greased pans which have been
warmed slightly. Allow the loaves to rise until they have doubled
in volume and bake forty-five minutes at a temperature of 400° to
425° F. This recipe makes four one-pound loaves.
'Caroline L. Hunt and Hannali Jj. Wessling, "Bread and Bread Making in
the Home," Farmers' Bui. 807, U. S. Dept. of Agr.
January, 1918 Extension Circular No. 16
UNIVERSITY OF ILLINOIS
COLLEGE OF AGRICULTURE
Extension Service in Agriculture and Home Economics
IN COOPERATION WITH THE UNITED STATES DEPARTMENT OF AGRICULTURE
W. F. HANDSCHIN, VICE-DIRECTOR
Urban A, Illinois
THE WINTER FEEDING OF IDLE FARM
; HORSES
By J. L. EDMONDS*
Economy in wintering idle farm horses, like many other good
practices, may easily be overdone. Many hundreds of horses in the
corn belt are fed and cared for each winter so poorly as to leave
them entirely unfit for hard work when spring comes. In fact, the
poor care given often weakens them so as to lower their resistance
and cause unnecessary losses from disease during the winter or when
they go into hard work in the spring.
It will be especially important in the spring of 1918 to see that
every needed farm horse is in prime condition to do good service in
the collar. This is necessary in order to get the largest possible re-
turn in work performed out of the man labor available, which will,
without doubt, be the most important limiting factor in determining
the size of the 1918 crop.
Three Things are Necessary in the wintering of work horses
satisfactorily: sufficient exercise, proper shelter, and the right
amount of well-selected feed. Naturally, in their efforts to provide
these, some horse owners may use more high-priced feed or spend
more on care and shelter than is needed for best results. Except in
the case of growing animals and breeding stock, which require the
food materials needed for growth of bone and muscle, idle horses can
be satisfactorily carried thru the winter to a large extent on such
coarse roughages as oat straw, corn stover, sorghum hay, and simi-
lar feeds. These feeds are commonly spoken of as carbonaceous
*Assistant Professor cf Horse Husbandry.
2 The Winter Feeding of Idle Faem Horses [January,
roughages. They furnish mainly heat and relatively little bone and
muscle-forming material.
Stalk Fields Not Adequate. — In some years stalk fields furnish a
considerable amount of fairly satisfactory feed. It is a mistake,
however, to assume that they will furnish adequate feed and shelter
for an idle horse. The exercise and fresh air may be beneficial to
the horses, but often the value of the feed obtained, especially late
in the season, when the ground is likely to be soft, is more than
offset by the damage done to the field by the tramping of the animals.
Feed Legume Hay. — To keep the work horse in good, healthy
condition it is advisable when possible to give one feed a day of
legume hay, such as clover, coarse alfalfa, sweet clover, or soybean
or cowpea hay where these are grown. It is good practice to give
this feed in the evening, allowing free access to the straw or other
roughage during the day. If no such legume hay is supplied, at
least a small amount of grain must be fed if the carbonaceous rough-
ages mentioned are to be used to good advantage and the animals
kept in good, healthy condition. Ear corn and oats are the standard
grains for mature horses, oats being preferable especially for horses,
being carried largely on the rough carbonaceous feeds mentioned.
Avoid Damaged Corn. — The large crop of oats produced in 1917
makes it possible to use this grain rather largely in our horse-feed-
ing operations. The large amount of soft corn makes it safe to
assume that much of it will be moldy or otherwise damaged. Special
attention should be given to avoiding such corn in feeding horses,
since horses are especially susceptible to sickness and poisoning from
these sources, many dying each year from this source of poisoning.
If damaged corn must be fed, the danger is lessened if it can be fed
mixed with oats or oats and bran. r
Little Grain Needed with Good Ronghag-e. — In general, the
amount of grain required to keep an idle horse in good condition
during the winter will depend to a great extent upon the kind and
quality of roughage fed. If some good legume hay is used, little,
if any, grain is needed, since such hay helps to supply all of the food
materials needed and also to keep the bowels in good condition. The
general condition of the horse as to flesh and general thrift must be
the best guide to the feeder in selecting the ration.
Use Bran Mashes. — One or two bran mashes a week for the horse
that is being wintered largely on coarse carbonaceous feed is good,
cheap health insurance. For winter feeding the mash may be made
by mixing three to four pounds of dry bran with hot water and
allowing it to cool to feeding temperature in a covered pail. Bran
1918] Extension Circular No. 16 3
mashes help to prevent much sickness and death due to impaction
of the digestive organs, ''straw colic," and similar troubles. A
handful or two of oil meal a day may take the place of the bran
mashes, and will help to keep the bowels properly regulated. Bran
mash or oil meal fed as recommended is one of the best remedies that
can be used by those in search of a good conditioner for their horses ;
and it is much cheaper than the condition powder and medicated
stock foods often used to improve the general thrift of the horse
being wintered on rough feed.
Succulent Feeds, such as roots and corn silage, have not been
used in this country to any great extent for horse feeding. Of the
root crops, carrots are considered best for horses. Altho low in food
value, when compared with grains, they have a high value as con-
ditioners. The serious objection to their extended use is the large
amount of hand labor required in their production. Careful feeders
have secured good results in feeding moderate amounts of good corn
silage to horses that are being carried thru the winter. Such silage
should be made from well-matured corn, put up in a good air-tight
silo, with enough moisture to insure its being packed solid and ex-
cluding all air. If the corn is fairly dry when put into the silo,
enough water should be added to insure its packing solid. Ten to
fifteen pounds of good silage fed in connection with legume hay or
carbonaceous roughage will usually give fairly satisfactory results.
The greatest care must be exercised in feeding silage to horses, how-
ever, as any mold either in the silo or in the feed troughs is almost
sure to cause trouble, and frequently death. Naturally, more risk
may be taken with cheap horses than with high-class, valuable ones.
Exercise is necessary to good health. Probably the best place to
provide this is a blue-grass pasture which has been allowed to grow
up somewhat during summer and fall, where not only exercise may
be had, but considerable good picking as well. Small lots and straw
yards, unless used in connection with a larger area, are not satis-
factory because horses do not move about enough. In some instances,
stacks, yards, and protected wood lots furnish sufficient shelter. Un-
der most conditions, however, it is more satisfactory to get up the
horses in the evening and give them some feed and a dry bed in the
barn.
Other Items of Good Care. — A few other items of good care
should not be neglected. Digestive troubles are sometimes caused
by bad teeth. Experience shows the importance of having the horses'
teeth gone over once a year by a competent veterinarian. This ap-
plies particularly to horses with some age. Feet should be care-
fully leveled with a hoof rasp once a month. The edge of the wall
4 The Winter Feeding of Idle Takm Hokses
should be rounded somewhat to prevent its chipping or breaking off
irregularly.
Good, clean drinking water should be supplied liberally. In cold
weather a tank heater should be used to keep the water trough free
from ice. Salt should also be provided, either thru free access or
regular salting once a week or oftener.
Every Gain in Horse Power Will Mean a Saving of Man Labor. —
It is neither economical nor wise to starve the horse thru the winter
by giving either too little feed or poorly selected feed. He cannot
do full work in this condition even tho he is given enough good feed
when he goes to hard work in the spring. Most farmers have suffi-
cient time to give their idle work horses every necessary attention
during the winter, and it will be of the greatest importance in the
spring of 1918 to have every farm horse in prime condition to do a
real horse's work.
UNIVERSITY OF ILLINOIS
Agricultural Experiment Station
URBANA, ILLINOIS, JULY, 1918
CIRCULAR No. 225
SELECTION AND STORAGE OF SEED CORN
By W. L. burl 1 son and E. A. WHITE
No Time is Wasted When a Hoop is Placed ix the Top of the Sack Used
FOR Gathering Seed
Fig. 1. — This is a Good Type to Keep in Mind When Selecting Seed Corn
SELECTION AND STORAGE OF SEED CORN
By W. L. Bublisox, Associate Chief ix Crop Production, and
E. A. White, Assistant Professor in Farm Mechanics
Illinois has passed thru a scGd-corii crisis. The seed-corn situa-
tion for 1918 will be recorded as the most serious in the history of
corn-growing America.
The northern part of Illinois produced practically no seed corn.
Central Illinois saved a small amount of good seed, but not even
enough for its own use. Great quantities of corn had to be moved
from southern counties of the state and many nearby sections of Indi-
ana and Missouri, in order to supply the demand created by the lack
of seed corn in northern Illinois. This meant that seed grown in lo-
calities with rather long seasons had to be used in localities of shorter
seasons. All this contains an element of danger, and in order to
eliminate so far as possible late maturing seed for the 1919 planting,
strong emphasis must be placed on the early selection of a full supply
of seed this fall.
If the supply is to be sufficient for next year, two facts are to be
kept clearly in mind :
1. Seed corn must be selected early, and from the field.
2. It must be properly stored.
WHEN AND HOW TO SELECT SEED CORN
Select seed corn before the first killing frost. For the extreme
northern part of the state, October 12 is the average date for the first
killing frost ; for the central-northern, October 15 ; for the central,
October 16 ; for the central-southern, October 20 ; and for the extreme
southern, October 24. However, general killing frosts sometimes oc-
cur three weeks earlier than these dates, so that seed-corn week should
begin September 15 for northern Illinois, September 20 for the central
district, and September 25 for the southern third of the state. Let
ea>ch community proclaim a "seed-corn iveek" to begin ivitli the date
mentioned for the district.
If corn is allowed to remain in the field during cold, moist weather,
the germination and vitality will be greatly diminished, if not entirely
lost. The moisture content of corn is often 30 percent or more when
the seed is ready to pick. If freezing weather catches the seed ears
when they contain a relatively high percentage of water, the corn is
likely to be of no value for seed purposes.
Circular No. 225
[Juhj,
Fig.
-Why Not Have a Seed-Corx Week for Each of These Districts?
1918]
Selection and Storage of Seed Corn
The following points should be observed in selecting seed corn
from the field :
T
1. Ears of niedinm size only should be ehoscB.
2. The grains should be well dented (corn will make satisfactory seed as
soon as the grains are well dented).
3. The ears should be of good shape, but early maturity must not be sacri-
ficed for fancy points.
4. Ears should be chosen which hang down, because they shed water.
5. The shank should be of medium length and diameter.
6. There should be two good stalks in the hill from which a seed ear is taken.
Let the state have a seed-corn reserve. Select sufficient seed for
two years. This will not cost much as compared to what it might
mean to Illinois. It is a standard insurance against the recurrence
of the near disaster of 1917-1918.
Fig. 3. — The Ear on This Stalk has the Eight Angle
Circular No. 225
[July,
Moisture Content and Germination of Corn Harvested at Various Dates
During Fall and Winter of 1917-1918
From Nebraska Experiment Station Bulletin 163
Condition of corn at time
, of first frost, October 8
Shocked corn :
1. Fairly well matured, ears
solid
Corn standing in field:
2. Fairly well matured, ears
solid
3. Somewhat rubbery, ears
twist
4. Very rubbery, grain me
dium soft
5. Grain very soft .
Late dough stage
Milk stage
6.
Minimum temperature, degrees
F
Moisture and germination of corn
gathered on —
October 8^
Mois-
ture
percent
30
35
43
47
50
63
Germin-
ation
■percent
98
98
94
92
92
82
44
24
November 19
Mois-
ture
percent
17
17
21
26
27
34
36
Germin-
ation
percent
83
56
34
14
10
1
17
January 17
Mois-
ture
percent
14
Germin-
ation
percent
14
17
19
22
61
20
6
-21
^The first selection was made after the first
the early morning of October 8.
killing frost which occurred in
It will be noticed from the accompanying table that the germina-
tion test of the corn gathered early was satisfactory in every case ex-
cept when gathered in the milk stage. The moisture content, however,
of corn gathered early is high, and this necessitates care in handling
the seed ears. Additional data in the Nebraska bulletin from which
the above figures are taken show that in nearly every case seed selected
after October 8 fell in germination test.
WIS] Selection and Storage of Seed Corn 7
STORAGE OF SEED
The chief problems in storing seed corn are to provide a means
whereby the moistnre content can be reduced to such a point that
the germ is not injured by freezing, and then to maintain this con-
dition until planting time. The minor j^roblcms are to afford pro-
tection against the ravages of vermin, to reduce the work of storage,
and to have the ears so placed that they are accessible when the ger-
mination test is made.
The two prime necessities for successful seed storage are ventila-
tion and heat. Ventilation provides a means for removing the excess
moisture. Heat prevents freezing and hastens the drying process.
In many years proper ventilation is all that is required. However,
some artificial means for heating should be provided in case it is
needed. Kiln-dried corn possesses strong germination usually. The
seed ears should be dried in a room having a temperature not above
110 degrees. Corn containing less than 14 percent of moisture is not
easily injured by cold weather, but seed containing more moisture
should not be exposed to freezing temperature.
The Wisconsin Experiment Station has reported some very defi-
nite facts in this connection. In tests by that station corn kept in a
warm, dry room or attic, gave a germination test of 98 to 100 percent ;
corn Avell dried before freezing germinated as well ; when the seed was
left in the shock or in the open crib during the wanter months, the
germination and vitality were so low that the product was unfit for
seed.
A large amount of the trouble experienced with seed corn in
1917-18 could have been prevented by heating the storage rooms, if
no more than just enough to prevent freezing. The protection against
vermin can generally be secured by using a form of construction which
offers no harbors for mice and rats ; or, if this is not sufficient, wire
netting can be used to line the seed room. The presence of cats also
helps to reduce this trouble.
Seed corn should never be stored in sacks, piles, or even by
placing one row of ears immediately on top of another. The individual-
ear method of storage is the only safe one to use, at least until the
moisture content has been reduced to 18 percent or lower. This
method of storage facilitates ventilation, which hastens the drying
process, tends to prevent molding, and lessens the trouble caused by
mice and rats.
Systems of Storage
There are several systems that have given excellent satisfaction
for the individual-ear method of storage. No matter what method is
used, seed corn should be stored at least one foot off the floor, and for
convenience it should not be placed over seven feet above the floor.
Circular No. 225
[Juty,
Fig. 4. — Lath Rack System, a Favorite Method of Storage
The ears need not be removed until after the germination test.
Latli-Rack Systejn.—The lath-rack system is shown in Fig. 4.
By placing two sets of racks side by side and leaving an alley between
the rows of racks, every seed ear wdll be accessible. There should be
a space of at least three inches between the laths. The ends of the
racks should be at least lx6-inch lumber; the footings 2x6-inch lumber,
2 feet long. If desired, these racks may be built as part of the seed
house, in which case the footings would not be required.
1^18]
Selection and Storage of Seed Corn
Fig. 5. — Xail System
Fig. 6. — Post System
Nail System. — The nail system is shown in Fig. 5. Two rows
of ten-penny nails, three inches apart, are driven from each side of a
lx4-inch piece of lumber, so that they will make an angle 45 degrees
from vertical. The nails are four inches apart in the vertical direc-
tion. The lx4-inch pieces are placed six inches center to center. The
rows of racks are placed four feet apart, which allows for alleys.
10
Circular No. 225
[July,
Post System. — In the post system (Fig. 6), nails from which the
heads have been cut are driven into a post, with the same spacing as
used in the nail system. Whenever the posts are available, this
method is very satisfactory ; otherwise it is not to be recommended.
Fig. 7. — Twine System. Oxe op the Commox Methods of Haxging Seed Ears
By this plan large quantities of corn can be stored in a limited Fpaee. The
ears are held firmly in place.
Twine Systeyn. — The twine system (Fig. 7) requires about one-
fourth pound of bundle twine per bushel. The units can be sus-
pended from the rafters or from especially constructed racks. When
this system is used, the seed room can be filled from the back forward,
leaving no aisles.
1918]
Selection axd Storage of Seed Corn
11
f^
^
12
Circular No. 225
[July,
Wire-Prong System. — The wire-prong system (Fig. 8) is com-
parable in every respect with the twine system, except for the different
method of holding the ears. No. 9 wire, woven or electric-weld, may
be used. The patent-prong hanger (Fig. 9) can be purchased on the
open market.
Fig. 10. — Wire Eack tor Storing Seed Corn
Wire-Rack System. — The wire-rack system (Fig. 10) has been de
veloped commercially. Each rack holds 100 ears. The seed room
can be filled with these racks, or alleys may be left, as desired.
Space Required for Storage
If alleys are left in the storage room, making every ear accessible,
approximately 20 cubic feet of space is required for each 100 ears
stored; if no alleys are left, approximately 12 cubic feet of space is
required. (About 80 to 100 ears make a bushel.) Alleys are neces-
sary if the rack, lath, nail, or post system is used. The twine, prong,
or wire-rack system can be used with or without alleys, as desired.
1918] Selection and Storage of Seed Corn 13
SEED HOUSES
The very common practice of hanging seed ears in corn cribs or
other open buildings may secure excellent ventilation, but it offers no
protection against freezing. In order to insure a supply of seed in
adverse seasons, this method of storage should be discontinued. It is
economical but not safe. Under certain conditions seed corn may be
stored in a dry basement, but this practice should not be encouraged
unless the ventilation is good. Frequently the ventilation of a base-
ment is very poor and the relative humidity of the air high, aft'ording
excellent conditions for the growth of mold. There is probably no
better place in which to store seed corn than in a well ventilated room
in the house, provided this room can be heated. This reduces the
danger of freezing to a minimum. There are decided objections, how^-
ever, to the litter w^hich is certain to result when corn is brought
into a dwelling-house. The safest and most desirable arrangement is
to have a house built especially for storing seed corn.
In designing a seed-corn house, especial attention must be given
to the problems of ventilation and heating. Just so far as possible,
advantage should be taken of natural conditions for providing venti-
lation. The heating of the house will have to be provided for by
artificial means. From the standpoint of economy it is desirable to
combine the storage room wath some other building, as the same
foundation and roof will then serve two purposes. The most desirable
combination to make will, of course, depend upon local conditions.
Work such as washing or butchering, requiring the use of hot water,
should not be done in such a house if the steam produced passes into
the place used for keeping seed corn.
Fig. 11 illustrates a combined garage and seed house constructed
of wood. This building is 16x22 feet. On the first floor there is
I'oom for an automobile, *a work bench, and a stove. By installing
double doors and putting the work bench under the stairway, this
building can be used to house two automobiles. The second story will
hold from 45 to 90 bushels of seed corn, depending upon the system of
storage wdiich is used. Ventilation can be secured by opening the
second-story doors. In cold weather these doors are closed and the
building heated from a fire in the stove. The heat passes from the
first to the second story thru openings around the inside of the walls.
Fig. 12 illustrates a combined garage and seed house the same
size as the one described above but constructed of clay blocks with a
stucco exterior. Brick may be used in place of the clay blocks and
stucco, if desired. If the first floor of such a building is not needed
for a garage, it would make an excellent work shop where a forge
Note. — The buildings illustrated by Figs. 11, 12, and 13 have been designed
by Mr. C. W. Billiard, architect, of the University of Illinois,
14
Circular No. 225
[July,
1918]
(Selection and Storage of Seed Coen
15
Fig. -12.— Combined Garage and Seed-Corn House. Clay Block; Stucco
Exterior
//i
Fig. 13.— Combined Farm Shop, Garage, and Seed-Storage House. Wooden
Construction
16 Circular iSTo. 225
could be installed. In cold weather a fire could be started in the stove,
which would make the shop a very comfortable place in which to
repair machinery.
If a large seed house is desired, the building illustrated in Fig. 13
can be used. This building is 24x46 feet, giving room on the ground
floor for a garage, shop, and seed cleaning and grinding room. The
second floor will hold from 150 to 300 bushels of seed corn and 1,500
bushels of small grain. The six bins are located in the taller part of
the building, and an inside cup elevator is necessary to flll them. A
gasoline motor is necessary to generate the power required to operate
the machinery in this building. By the use of slides and an elevator
the grain in the bins can be cleaned or ground and delivered to a
wagon outside the building with no hand work, everything being done
by machinery. Two stoves are provided for heating the building.
Working drawings for these buildings will be furnished upon re-
quest. Address the Division of Farm Mechanics, College of Agricul-
ture, Urbana, Illinois. The drawings should be ordered by series •and
number according to the following :
Series A No. 1 Garage and seed house, wooden construction
Series A No. 2 Garage and seed house, clay block and stucco construction
Series A No. 3 Garage, shop, and seed house, wooden construction
UNIVERSITY OF ILLINOIS
Agricultural Experiment Station
CIRCULAR No. 215
THE WAR GARDEN HOTBED
By C. E. DUEST
URBANA, ILLINOIS, MARCH, 1918
THE WAR GARDEN HOTBED
I I By C. E. durst, Assistant Chief in Olericulture
In order to grow some vegetables successfully in our climate, the
plants must be started under glass. Head lettuce, early cabbage, and
cauliflower, for instance, require such a long season of cool weather
that they could seldom be matured properly in this section if we
waited to plant the seeds in the open. In other words, we must fur-
nish them a longer period of cool weather than our climate ordi-
narily affords, by planting the seeds under glass. On the other hand,
sweet potatoes and eggplants require such a long season of warm
weather to complete their growth that we could not grow these crops
in Illinois at all if we did not give them a good start under protection.
Again, the earlier we bring tomatoes into bearing, the larger crops
we secure, for on good soil and with a suitable variety, fruit is borne
continuously after bearing begins until the plants are destroyed by
frost. Even if none of the above circumstances applied to our cli-
mate, the starting of many vegetables under glass would be justified
by the greater earliness of the products thus obtained.
The best conditions for growing plants are furnished by green-
houses, but these are expensive to build and to operate, and most
home gardeners will find it preferable to use a hotbed. The expense
of a small hotbed, distributed over its lifetime, will probably not
exceed one dollar per season. If the initial cost is too great for one
family, two or more may cooperate in the expense and management.
LOCATION
A hotbed should be located in a well-drained spot protected on
the north by a building or a tight fence. On level land, the desired
drainage and exposure may usually be obtained by plowing or dig-
ging so as to leave a good slope to the south, and by opening a fur-
row or trench to lead surplus water away.
KINDS OF HOTBEDS
Hotbeds are always provided with some form of artificial heat.
There are three kinds, depending on how the heat is furnished. The
fire hotbed^ is heated from an open fire pit at one end, the smoke
and gases being led thru flues extending beneath. The pipe-heated
hotbed is heated by hot-water or steam pipes placed under, or around
the edges, of the bed. The manure hotbed is heated by fermenting
horse manure placed beneath the surface. '
^Directions for building a fire hotbed are given in Bulletin 144 of this station.
The Wak Garden Hotbed 3
The manure hotbed is the most practicable for home gardens, and
is the only type which will be discussed here. There are two kinds,
the surface and the pit hotbed. The pit hotbed is sunk partly be-
low the surface, while the surface hotbed is built entirely above the
ground.
HOW TO CONSTRUCT A PIT HOTBED
Unless the location is poorly drained, the pit hotbed will be
found most satisfactory. It is harder to make than a surface bed,
but it is warmer, it requires less manure, and it is adapted for much
colder weather.
Thawing Out tlie Soil. — The site for a pit hotbed should be cov-
ered with 18 to 24 inches of fresh horse manure some time during
January in order to thaw out the ground in time for digging. There
should be no snow or ice on the surface when this is applied, other-
wise thawing may be greatly delayed. The same manure may be
used for this purpose that will later be placed in the pit.
Tyi^e of Construction. — The war garden hotbed, in order to be
in keeping with the national policy of conservation, should be eco-
nomical of constructional materials. Fig. 1 shows a cross-section of a
hotbed that not only meets these requirements but is of the greatest
efficiency as well. Instead of having plank, brick, or concrete walls
that extend all the way to the bottom of the pit, this bed has a frame
at the top only, which is supported on bricks or stakes. This plan
of construction not only economizes material to the utmost, but per-
mits a pit that extends out 5 or 6 inches farther on all sides than
the frame ; thus the edges of the bed are kept practically as warm
as the center. Furthermore, this kind of frame can be raised with-
out difficulty when the plants become large. It can be taken apart
at the close of the season and the lumber stored in a dry place ; thus
it will last longer than the permanent frame of lumber. With the
frame removed, the site can be readily dug up and used for summer
crops, whereas a permanent frame would be an obstacle to the prepa-
ration and use of the area and might offer a lodging place for in-
sects, plant diseases, and vermin. A temporary frame permits chang-
ing the location of the hotbed from year to year if desired. A wood
frame radiates less heat than one of brick or concrete.
When to Make the Hothed. — The hotbed should be made early in
February. In our climate, the pit should be dug deep enough to
hold 12 to 15 inches of manure. Fairly fresh horse manure is the
only kind adapted for hotbeds. It should contain only enough bedding
to make it fork well. Better results are secured if the manure is piled
up two or three weeks in advance and turned occasionally to insure
uniform fermentation thruout the pile. Water should be used if
necessary to prevent fire-fanging.
Size and Shape. — The hotbed should l)e of a size and shape that
will fit the kind of sash at baud. Any odd window sash may be
Circular No. 215
[Marchf
1918]
The War Garden Hotbed
used. Standard hotbed sash, as used by gardeners, are 6x3 feet or
6x3 feet, 2 inches, and if the sash are to be purchased, this kind
should be selected. Double-strength glass is preferable to the single
strength. Four of these sashes make a hotbed of very satisfactory
size for a large garden and two of them will serve for a small garden.
The Frame. — The frame for a hotbed like that illustrated is made
of 12-inch boards. However, narrower boards will give satisfactory
results. When the bed is longer than 6 feet, the boards on those
sides should be 2 inches thick ; otherwise 1-inch lumber will suffice.
The parts of the frame may simply be nailed together, but in this
case the boards are certain to split at the ends sooner or later. By
using cleats across the ends of the boards as shown in Fig. 2, much
tighter joints are secured and the frame will last several years
longer. An inside support should be placed across the middle of the
frame to prevent the sides from bending inward (see Fig. 2).
Digging the Pit. — After the frame is made, it should be placed
over the hotbed site, and the outline of the pit marked around it
with a spade, allowing 5 or 6 inches on all sides. The frame should
then be set aside and the pit dug. This should be of such a depth
that, when the bed is finished, the surface of the soil inside the bed
J'^if!. 2. — Method of .Jointing tiie Frame
6 CiKCULAK No. 215 [March,
will be slightly higher than the ground level on the outside; this
precaution may prevent flooding of the bed with water from melting
snows or heavy rains. For Illmois conditions, a pit 12 to 15 inches
deep will hold enough manure to provide the necessary warmth.
Setting tlie Frame. — After the pit is dug the next operation is
to set the frame. Some persons first place the manure in the pit and
simply set the frame on top of it, but it is far better to support it
on stakes or temporary brick piers to prevent it from settling out of
place. One support should be placed near each corner. The frame
should be set at a pitch to the south of about II4 inches to the foot.
It is important to set the frame squarely so that the sash will
fit snugly. To accomplish this in the easiest way, compare the diag-
onals. When these are of equal lengths, the frame will be exactly
square, that is, if the opposite sides of the frame are of equal lengths.
Placing Manure in the Pit. — After the frame is set, the manure
should be placed in it. Spread about 6 inches over the bottom, shak-
ing to pieces any hard lumps, and tramp it well. Then add another
layer, and so on, until the proper height is reached. If the manure
promises not to heat readily, moisten it with hot water occasionally
when placing it in the pit.
With a frame 12 inches deep, as illustrated (Fig. 1), the manure,
when thoroly compacted, should reach slightly above the lower edge.
Thus, when 5 or 6 inches of soil are added, there will remain about
the right amount of room for the growing plants.
The Soil. — If the plants are to be grown directly in the bed, about
5 to 6 inches of soil should be used. If they are to be grown in flats,
which is the better method for most plants, only 2 to 3 inches of
soil should be placed over the manure. The soil may be added when
the bed is made or a few days later. Sand and rotted manure are
often mixed with the soil to improve the texture and fertility.
Soil that is too rich in organic matter encourages diseases of
the seedlings. Therefore, if the seedlings are shifted to richer soil
before they begin to need much plant food, it is better to use a soil
that is rather low in organic matter ; some florists use pure sand.
It is often difficult to secure a good mellow soil when the beds
are made. If the surface soil removed when digging the pit is of
suitable nature, this may be used. Sufficient soil is sometimes stored
in a cellar or pit during the winter. But it is better to expose it
to freezing weather as much as possible. One of the best methods
is to place the soil in a conical pile on the outside in the fall. Here
it will remain comparatively dry, and by covering it with manure
early in January, it will be in good condition when needed.
After the soil or the plant flats are placed in the bed, there should
remain 5 or 6 inches of growing space for the plants. As the manure
decays, the surface will settle somewhat, thus allowing more room
for the plants as they become larger.
1918]
The Wab Gaeden Hotbed
After the bed is made, the sash
should be placed on top, and a
layer of soil and manure should be
banked around the outside to re-
tain the heat, and to protect the
bed from driving winds. All soil
and manure not needed should be
carted away; if left near the hot-
bed they may interfere with sur-
face drainage.
Protection in Cold Weather. —
For protection in cold weather, ex-
tra covers in the fonn of mats,
boards, shutters, burlap, or old car-
pets, should be placed over the
sash. Very satisfactory covers can
be made of building paper^ nailed
to frames constructed of lx4-inch
strips. The best method of making
the frame is to saw the pieces at
a 45° angle and connect them by
means of corrugated joints, as
shown in Fig. 3. Enough straw
or manure should be kept at hand
to cover over the edges of the frame
at night during early spring. In
severe weather, the entire bed may need covering to keep the plants
from freezing.
Time to Plant the Seeds. — If a good grade of manure is used, the
bed will heat violently for a week or ten days. The temperature
may rise as high as 125° F. During this time the bed should be aired
every day and covered at night. Do not plant the seeds until the
bed has gone thru this period of heating and the temperature has
dropped to about 75° or 80° F.
Fig. 3. — Hotbed Cover Made of 1x4-
Inch Strips and Building Paper
HOW TO MAKE A SURFACE HOTBED
Surface hotbeds are well adapted for poorly drained locations
and for use late in the season. As already stated, they are difficult
to keep warm in cold weather, and require more manure than pit
hotbeds. They are easier to make, however, for digging is unneces-
sary and frozen ground is no hindrance. The manure is simply
spread out over the ground and packed well, and the frame and sash
are placed on top. More manure is then banked around the outside.
^Tar paper should not be used, as the fumes are injurious to plant life.
Circular No. 215
J(
Fig. 4. — Cross-section of a Surface Hotbed
The same kind of frame as described for the pit hotbed will serve
also for a surface bed. The north side of the frame is sometimes
made of wider boards than the south side, so that the bottom of the
frame may be set practically on the level. In a surface hotbed the
frame is scarcely ever placed on any supports other than the manure.
A cross-section of a surface hotbed is showai in Fig. 4.
COLD FRAMES
Cold frames are like hotbeds except that they have no artificial
heat of any kind. They are used chiefly for "hardening off" plants
grown in the hotbeds or greenhouses before transplanting them to
the open. They are covered with glass sash early in the season, but
for use in the late spring, muslin or canvas covers fastened to rollers
will be found convenient, cheap, and serviceable. A canvas-covered
cold frame is shown in Fig. 5.
Cloth-covered Cold Frame
The growing of plants in hotbeds and cold frames is discussed
in Circulars 198 and 216 of this station.
SIMPLE APPLICATIONS
OF
TRIGONOMETRY TO ARTILLERY
BY
Aubrey J. ICempner, Ph.D.
PRICE TWENTY-FIVE CENTS
PUBLISHED BY
THE UNIVERSITY OF ILLINOIS PRESS
URBANA, ILLINOIS
SIMPLE APPLICATIONS
OF
TRIGONOMETRY TO ARTILLERY
BY
Aubrey J. Kempner, Ph.D.
Assistant Professor of Mathematics in the University of Illinois
PUBLISHED BY
THE UNIVERSITY OF ILLINOIS PRESS
November, 19 i8
.!v; PREFACE
In writing this pamphlet it was the purpose of the author to bring
some topics which occupy a prominent position in the standard text-
books on artillery into close connection with the mathematical work of
a college course in trigonometry.
Mr. W. H. Rayner of the College of Engineering at the University
of Illinois, who is at present giving a course in Orientation for Heavy
Artillery, very kindly read the manuscript. The author is under obli-
gation to Mr. Rayner for this assistance, since the range of his own
knowledge of artillery matters is limited to a careful study of some of
the standard textbooks.
The following books are particularly mentioned for reference:
1. Alger, P. R., The Groundwork of Practical Naval Gunnery,
2nd. ed., 1917.
2. Bishop, H. G., Elements of Modern Field Artillery, 2nd. ed.,
1917.
3. Moretti, 0. and Danford, R. M., Notes on Training Field Ar-
tillery Details, 6th. ed., 1918.
4. Spaulding, O. L., Jr., Notes on Field Artillery, 2nd. ed., 191 7.
5. Gunnery and Explosives, War Department Document No.
391, 1911,
6. Manual of Field Artillery, Vol. 2, War Department Document
No. 614, 1917.
The University Library possesses all of these books. In the text 1-4
will be referred to by the name of the author, 5 and 6 will be quoted as
"Gunnery" and "Manual", respectively.
Besides, the author had the privilege of reading the proof-sheets of
an article by Professor /. K. Whitiemore, entitled "Firing Data," which
has since appeared in the American Mathematical Monthly, October,
1918.
The problems i of page 7 andi, 3, and 5 of pages 8, 9, and 10 are
taken from Alger's excellent work ; in the problems of Sections B and C
emphasis has been laid on the character and on the degree of accuracy
of the methods of approximation.
Sections B and C are independent of Section A.
OUTLINE
Sec. A: Simple applications of trigonometry (without use of the
"mil")— The trajectory 5-10
Properties of the ballistic curve; influence of air re-
sistance 5
Definitions connected with the trajectory; problems.... 6-8
Formulae concerning the trajectory; problems 8-10
Sec. B: Definition and simple applications of the "mil". — The parallax 11-17
Definition of mil; problems 11-12
The rule kz=h:(-^^); problems 12-14
^1000^
Definition of parallax; formula for parallax 14
Correction for obliquity (two methods); problems 14-17
Sec. C: Calculation of firing data for direct and indirect fire.... 18-29
I. Target visible from gun; to find range. Problems 18-21
II. Target not visible from gun; to find range 22
III. Target visible from gun; to find direction of firing 22
IV. Target not visible from gun. — Aiming point. — Deflec-
tion 22-29
' (a) Simplest case: aiming point=battery comman-
der's station; problems 22-23
(b) Aiming point and battery commander's station
distinct 23-29
Aiming point; deflection 23-24
The relation c?=^±P±r 24-25
Determination of the deflection; problems 26-29
Remarks 29
SECTION A.
Simple Applications of Trigonometry {without use of the "mil").
The Trajectory.
There is a marked difference between the methods of calculation
applied in the Heavy or Coast Artillery and the Mobile or Field Ar-
tillery. In the Heavy Artillery angles must be determined much more
accurately than in the Field Artillery, and formulae of approxima-
tion which are entirely sufficient for the latter service are totally inade-
quate to the needs of the former. In determining the firing data of a
heavy gun, the mathematical operations required are often as delicate
as in a refined experiment in physics, involving for example five place
logarithms.
In particular, the approximations to which the use of the so-called
"mil" measurement of angles leads, are not employed in the Heavy
Artillery.
For this reason most problems of the present section are based on
data referring to Heavy Artillery.
All definitions and therefore also all formulae hold without change
for Field Artillery.
The projectile is assumed to move in vacuo ; then the curve of
flight, the trajectory, is part of a parabola ; of course the actual path
of the projectile is profoundly modified by the air-pressure. We men-
tion particularly the following points concerning the actual path, the so-
called "ballistic curve :"*
1. While the parabola has an axis of symmetry, the ballistic curve
is not symmetric with respect to any line ;
2. the ballistic curve lies entirely underneath the corresponding
parabola ;
3. the ballistic curve is more blunt at the end of the trajectory
than at the beginning ;
4. the highest point of flight lies in the second half of the curve ;
5. for a considerable fraction of the whole path, the ballistic
curve follows the corresponding parabola closely.
The great influence of the resistance of the air on the trajectory
may be seen from the following little table which gives some interesting
data for the three-inch Field Artillery gun.**
*Compare for this section: Alger, pp. 1-34; Moretti and Danford, Ch. Ill; Gunnery, pp. 13-
24; Manual, pp. 97-101. There is lack of uniformity among authors concerning the notation
of the elements defined on pp. 6, 7 of this pamphlet.
**Gunnery, p. 19.
5
Angle of
Departure
Muzzle
Velocity
Range
Maximum
Ordinate
Time of
Flight
Air
Vacuo (appr.)
1° 11.2'
1° 11.2'
1700 ft. sec.
1700 ft. sec.
1000 yds.
1245 yds.
17.3 ft.
19.4 ft.
2.07 sec.
2.20 sec.
Air
Vacuo (appr.)
2° 56.7'
2° 56.7'
1700 ft. sec.
1700 ft. sec.
2000 yds.
3089 yds.
93.1 ft.
119.2 ft.
4.46 sec.
4.75 sec.
Air
Vacuo (appr.)
5° 12'
5° 12'
1700 ft. sec.
1700 ft. sec.
3000 yds.
5434 yds.
257.0 ft.
370.9 ft.
7.83 sec.
9.63 sec.
Air
Vacuo (appr.)
7° 54.2'
7° 54.2'
1700 ft. sec.
1700 ft. sec.
4000 yds.
8200 yds.
536.0 ft.
853.8 ft.
11.25 sec.
14.61 sec.
Air
Vacuo (appr.)
11° 10.1'
11° 10.1'
1700 ft. sec.
1700 ft. sec.
5000 yds.
11440 yds.
975.0 ft.
1694.0 ft.
15.12 sec.
20.58 sec.
The table brings out clearly the great flatness of the trajectory at
ordinary ranges. For a rough construction of the ballistic curve, the
abscissa corresponding to the maximum ordinate may be assumed three-
fifths of the horizontal range. (See "Definitions," below).
Definitions (see Fig. i) :
Let G in Fig. i be the gun (more accurately the muzzle of the
gun), T the target, GN a horizontal line, GB a tangent to the curve at
G ; then
Curve GTN = trajectory (in vacuo a parabola, in air the "bal-
listic curve"),
GN = horizontal range,
GT = range (as a length) ; also line of sight ; line of position,
LNGT == e, angle of site, angle of position,
GB = line of departure,
LTGjB = 4>, angle of departure,
I.NGB ^ 4> -\- € = i}/, quadrant angle of departure,*
ATGA = 4>', angle of elevation,
/_NGA = ', j, e.
The angle ^' (or <^' + e when referred to the horizontal) is the
angle which the axis of the bore makes with the line of sight (or with
the horizontal) at the instant before firing. However, the axis of the
gun changes its direction by a small (experimentally known) angle /,
while the projectile moves in the gun, so that at the moment when the
projectile leaves the muzzle of the gun, the axis of the bore, and there-
fore also the tangent to the trajectory at G, makes an angle (j)' -\- j =
with the line of sight (or <^ + ^ with the horizontal). The angle / is
always very small, but may be positive or negative. In aiming the gun,
the (known) jump must be taken into account. In case gun (G) and
target (T) be in the same horizontal plane, T coincides with N, the
''range" coincides with the "horizontal range," because e = o, and the
angle of departure is equal to the quadrant angle of departure, the
angle of elevation equal to the quadrant angle of elevation. For the
parabola in this case the angle of fall is equal to the angle of departure,
while for the ballistic curve the angle of fall is then greater than the
angle of departure. — The angle of site, e, is counted positive when target
lies higher than gvm, negative when lower.
PROBLEMS
I. For the following quadrant angles of elevation, jump, site, find
the angle of departure and the quadrant angle of departure. Draw
curves showing all angles. (Alger, p. 26).
Data Answers
c^'
= 2°
y = + 5'
e=15°
>
= 2° 5'
e+^ = 17° 5'
3°
— 3'
12° 15'
2° 57'
15° 12'
3°
— 7'
— 10° 30'
2° 53'
— 7° 37'-
4°
+ 6'
— 9° 37'
4° 6'
— 5° 31'
6°
— 8'
— 6° 22'
5° 52'
— 0° 30'
2. An observation balloon is about 3000 ft. above the surface of
the earth ; its horizontal distance from an enemy gun is 4000 yds. Find
the angle of site.
3. A gun is to fire over a hill 270 ft. high. The horizontal dis-
tance of the crest of the hill from the gun is 700 yds. How large must
the angle of departure be, at least ? Answer : 7°2o'.
7
4- A target is at a horizontal distance of 3700 yds. from the gun,
and is 200 yards lower than the gun. Find the angle of site and the
distance in a straight line from the gun to the target (range).
Since we do not assume any knowledge of analytic geometry on
the part of the student, the use of coordinates must be briefly ex-
plained by the instructor if the following formulae and problems are
taken up. The derivation of the formulae involves analytic geometry
and some calculus so that they must be accepted without proof. This
set is inserted because it affords good exercise in working with trig-
onometric formulae and because the artilleristic meaning of the prob-
lems is very clear.
In figure i let x, y (measured in feet) be the coordinates of any
point, P, of the trajectory in vacuo, i// = <^ + e the angle of departure,
t the time of flight (in seconds) until the projectile reaches P, V the
initial velocity (in feet per second), and g = 32.2, then the following
formulae hold :*
X — t-V- cos }p y — t-V- sin i/' — ^ gt^.
Eliminating t, we obtain the relation between x and y :
g-x-
y -- X- tan ip zj^ :—■
From this the horizontal range X (in feet) is obtained by as-
suming V = o:
_ V^- sin 2\j/ _
g
The total time of flight T (for the horizontal range X) is given by
X __ j 2X ■ tan ijj
V- cos i// \ g
PROBLEMS
I. The data being as given in the first two columns of the follow-
ing table, find the results, in vacuum, required by the other columns.
(Alger, p. 32).
*AIger, p. 28 ■ ' . '
Initial Velocity
Angle of Departure
Horizontal Range
Time of Flight
V (f. s.)
cb -\- e = ij/
X (yds.)
T (sees.)
1000
5° 34'
1999
6.03
1100
4° 35'
1995
5.46
1250
3° 30'
1971
4.74
1400
2° 10'
1533
3.29
1500
7° 28'
6002
12.11
1750
8° 12'
8951
15.50
2000
12° 30'
17500
26.89
2400
7° 40'
15767
19.89
2600
3° 10' .
7719
8.92
2900
16° 40'
47840
51.66
2. In the present war the Germans bombarded Paris from the Go-
bain Forest, about 70 miles from Paris. Show that, in vacuo, and as-
suming g = 32.2, the initial velocity must be at least between 3449 and
3450 f. s., and that the corresponding time of flight v/ould be 151.54-
sec. (The expression for X shows that for a given V the range is
greatest for i/f = 45°).
3. The data being as given in the first three columns of the fol-
lowing table, find the result, in vacuum, required by the fourth and
fifth columns (see Fig. i), (Alger, p. 33).
Initial Veloc-
ity V (f- S-)
Angle of De-
parture
t
(sees.)
(yds.)
V
(ft.)
1000
6° 34'
3.01
999
146
1100
4° 35'
2.73
998
120
1250
3° 30'
2.37
986
90
1400
2° 10'
1.64
765
44
1500
7° 28'
6.05
2999
590
1750
8° 12'
5.00
2887
846
2000
12° 30'
20.00
13017
2218
2400
7° 40'
10.00
7929
1592
2600
3° 10'
8.00
2900
16° 40'
30.00
In the first five questions of this problem, and in the eighth, 3; is
practically the maximum ordinate.
4. A body is projected in vacuum with an angle of departure of
45°, and an initial velocity of 200 f . s. Compute the coordinates of its
position after 6 seconds.
Ans. : X — 848.5 ft., y = 268.9 ft.
5- The measured range in air of a 12" shell of 850 pounds weight,
fired with 2800 f . s. initial velocity, and an angle of departure of 7° 32',
was 11,900 yds., and the time of flight was 19.5 seconds. What would
the range and time of flight have been in vacuum? (Alger, p. 34).
, Ans. : X = 21097 yds., T = 22.8 seconds.
6. Vigneulles. in the Saint ]\Iihiel salient in France, is about 24
miles from the German fortress of Metz. Under what angle of depart-
ure would an American 12" gun with initial velocity 2800 ft. per sec.
have to be fired at V. to hit M. (neglecting the air resistance) ?
Ans.: ij/i = i5°40.9', i/'^ = 74°i9-i'- Explain why there are two
answers. Would ifn {xp^) have to be increased or decreased when
the air resistance is taken into account ?
Problems of the type given in this section will make clear to the
student the mathematical background of problems dealing with "danger
space" and "clearing the crest" or "firing over a mask." However,
such problems are treated in Field Artillery by very simple methods of
approximation and are for this reason omitted here.
10
SECTION B.
Definition and Simple Applications of the "inil" — The Parallax.
A first difficulty which the student will encounter in artillery work
lies in the fact that the U. S. Field Artillery measures angles generally
in so-called "mils".* The sighting instruments of the guns are grad-
uated in this unit, instead of degrees, and the tables are all made out
accordingly. The mil will therefore have to be carefully considered in
a trigonometry course which is to prepare for artillery service. In the
Heavy and Coast Artillery the conventional system of measuring
angles in degrees, minutes and seconds is used together with the mil
system. It should also be noted that the Field Artillery, which has up
to the present measured lengths in yards, is, as far as length measure-
ments are concerned, in a stage of transition, since, in order to agree
with French practice, lengths are in the future to be measured in
meters.
According to some text-books the mil was originally defined as
one one-thousandth of a radian.**
There would thus be 2000.7r = 6283 (approx.) mils in 360°. This
would be a very inconvenient unit for numerical computations. The
mil actually adopted in the army is the sixteen-hundredth part of a
right angle :
I ' ^ 2/
I mil = right angle = .05625° = — ,
1600 " 8
6400 mils = 360°, 3200 mils = 180°, 1600 mils = 90°.
The student may verify that the mil is about 4 seconds (that is,
about 2 per cent), smaller than i-iooo radian.
The following is quoted from official instructions of the United
States Army :
Definition: All U. S. mobile artillery sights zvill be graduated
clockziiise in mils. A mil is 1-6400 of a circle. The arc zvhicJi subtends
a mil at the center of a circle is, for practical purposes, equal to i-iooo
of the radius. The arc and its tangent are nearly equal for angles not
greater than 350 ■mf/i'.***
*Compare for this section: Bishop, p. 47 ff. ; Moretti-Danford, pp. 57, 58 for definitions of
mil and parallax; numerous applications pp. 62-130; Gunnery, pp. 33, 34, 38; Manual pp. 1 15-121.
**According to other text books the mil was first defined as arc tan .00 1. The difference
between this angle and the angle i-iooo radian is only about one millionth of one minute.
"350 mils zz: 3?o . 360=^
6400
— ^^ 16
11
PROBLEMS
1. Change i mil to degrees; to minutes; to seconds.
2. Change to mils :
1°; i'; i" ; 60° ; 200° ; 75° 20' ; 142° 35'; 40'; 5° 10'; i/; 1° 25'.
3. Change to degrees and draw the angles :
100 mils ; 80 mils ; 2400 mils ; 1360 mils ; 5200 mils ; 50 mils.
4. Given a triangle with angles 120°; 51° 30'; 8° 30', change all
angles to mils and check by 180° = 3200 mils.
5. Given a triangle with angles 1280 mils; 760 mils; 1160 mils.
Change all angles to degrees and check.
In military textbooks an abbreviation for "mil" does not seem to
be in use. Frequently the angle in mils is given without any notation,
as A = 310.
The last two sentences quoted in the official instructions point
toward the most important applications of the mil, which we now
discuss.
In the right triangle
OMN (Fig. 2) let ZO =
a radians = k mils, 0M=
r, MN = h, and let /
be the arc between OM
and ON of a circle about O as center. Then tan — h:r. For very
small angles O the ratio h: I is very nearly unity ; with increasing angles
O the ratio h : / also increases ; but for O — 20° the fraction h : / has only
reached the value 1.04+. For O = 15°, h: 1= 1.02+ ; for O = 10°, h:l
= 1.01+; for O = 5°, h:l = 1.003 — . The error made by replacing
the arc by the tangent is thus about four to five per cent for a 350 mil
angle, about two per cent for a 270 mil angle, about one per cent for a
150 to 200 mil angle, about Vs per cent for a 75 to 100 mil angle. There-
fore h:r = l:r (approx.) for small angles 0.* But l:r = a, and a
= ^:iooo (appr.), hence, for small angles, h:r = k :iooo (appr.),
k = h:{r/iooo).
In the most important applications of the mil in gunnery r is the
gun range and measures usually some thousands of yards, while h is
comparatively small (height of a tree, or of a hill, or a high building,
*Trigonometrical!y, h:r ^^ l:r (appr.) expresses that lim (tan x:x) ^1:2 i when ,r approaches
o and is measured in radians.
!
12
etc. ; or it may be a comparatively short line in the horizontal plafte,
such as the distance from the gun to the battery-commander's station).
We have thus the important
Rule : // r and h are both measured in the same unit, then the
angle subtended by h in Fig. 2 is h: ( 1 mils (appr.).
According to this rule i yd. subtends at 1000 yds. an angle of one
mil, 2 yds. subtend at 2000 yds. an angle of i mil, etc.
A sighting instrument graduated in mils enables an observer to
determine immediately each of the quantities r, h, k from the other two.
In estimating the error caused by applying the rule stated above, two
sources of error must be considered. Firstly, the mil is used as if it
were exactly i/iooo radian, thus causing a constant error of about two
per cent. Secondly, we have an error which varies with the angle and
which is caused by replacing l:r by h:r. These two errors tend to
counteract each other. Therefore the rule gives correct results when
the error from the second cause is as large as the error from the first
cause, that is, about two per cent. This happens for an angle in the
neighborhood of fifteen degrees (about 270 mils), as we know. For
this question compare Whittemore.
PROBLEMS*
1. Given that a target is 3000 yds. distant from the gun and 200
feet higher than the gun. Find the angle of site. (See Fig. i).
2. Find the angle of site when
(a) range = 2500 yds., target 200 yds. higher than gun.
(b) range = 4700 yds., target 150 ft. lower than gun.
Ans. (b) : — 10.6 mils.
3. A tower of 150 ft. height subtends at the gun an angle of 30
mils. Find the distance from gun to tower.
Ans. : About 5000 feet.
4. A tree subtends at a distance of 1500 ft. an angle of 60 mils.
How high is the tree?
1 5. Find the error made in finding k in the following problems by
the rule given in the text.
*Most problems involving the mil are conveniently worked by slide-rule.
13
(a) ;- -• 2000 yds, h— loo ft.
(b) r = 2000 yds, h — 400 ft.
(c) r = 2000 yds, h = 1000 ft.
(d) r = 2000 yds, h = 2000 ft.
(e) r = 2000 yds, h = 6000 ft.
(f ) r — 2000 yds, h = loooo ft.
is) ^ ~ 2000 yds, h = 20000 ft.
PARALLAX. CORRECTION OF PARALLAX FOR OBLIQUITY
Definition : The parallax of a line at a point is the angle subtended
by the line at the point.
In Field Artillery this angle is measured in mils.
Assume first that the point O at which a line MN = h subtends
an angle of k mils lies on the perpendicular bisector of h. (See Fig. 3).
To find the distance
OF = / of h from O, ^^-^ ^. __,^^ — "f \
we should have
I = h/2 ■ cot k/2.
However, when I: his
a small fraction, we
may apply the rule of page 13 and obtain:
k/2 = (h/2) : (//looo), or /:iooo = h:k,ov
1000 h _ , ( k \
k ' V 1000 /
P h
M V
/ =
Since for h : / small, / : /' nearly unity, we may in this case also use ;
1000 h
I'
(appr.).
We assume from now on the fraction h/l so small that our approx-
imation formulae hold. .
If O does not lie exactly on the perpendicular bisector of h, but so
close to it that /^ONM is approximately isosceles, (looo/z) : k will still
give a good approximation for the distance of from h.
If /SONM is not approximately isosceles, this expression cannot
be used. We proceed then as follows :
Consider (Fig. 4) the parallax of MN = h at O. Draw the per-
pendicular bisector PO' of MN, making PO' =P0 = / (say).
14
N /N
p h
M ^
Then /NO'M = h:-^ mils (appr.), while ZiVOM, the angle we
lOOO
are interested in, is obviously smaller. Therefore, a correction must be
applied to 0' to ob-
tain O, (or to to
obtain 0'). For this
purpose the angle
MPO = 7, the so-
called "angle of ob-
liquity", is introduced.
It is easily seen that
if we assume a rela-
tion of the form
O = /(y) ■ 0', then
/(y) increases from
o to I when y in-
creases from o° to
90° ; the general be-
haviour of the factor /(y) is therefore similar to the sine function.
In Field Artillery, the following values are usually chosen, with
corresponding rough interpolations :
60°
30
45
•7
00
/(y) I o .5
The angle y is frequently estimated ; its accurate value is not re-
quired in general."^
The factor /(y) is the "factor of obliquity" ; its application gives
the "correction for obliquity." When greater accuracy is required,
small "obliquity tables" are used.
Example: Given h = 300 yds., OM = 4400 yds., IMNO = 45°.
To find IMON.
Solution : First method. Let IMON = k mils.
Since AdN is small as compared with OM, the angle of obliquity
y zvill be approximately equal to /LMNO ; we assume y = 45°.
In AO'MN, if k denotes the number of mils in 0',
4400
k' = 300 :
1000
68.2 — mils.
"■Jt may therefore be replaced by angle ONM, if convenient (since h:l is assumed small).
15
But k ~ k' sin y = 68.2 • .7 = 477 = 48 — mils.
Another method for treating the correction for obliquity is often
employed, for example in the problem of determining the "deflection"
in indirect firing (see p. 2"/). This method will be sufficiently explained
if we apply it to the example just worked out. (M may be assumed to
be a gun, O the target, MO the range, N the "battery commander's
station" ; the required angle MON is a so-called "offset").
Solution : Second method. Drop a perpendicular MNi from M
on to NO, then -
MNi " h ■ sin MNO = 300 -sin 45° =^ 300 • .7 = 210 (appr.).
From A OMNi, then, by the rule of p. 13.
/ 0N^ \ ( 0M\
k = h: ( )=/i: ( Happr)
VicxDO / V 1000/
210:
4400
1000
48— mils.
To estimate the accuracy of our work by these two methods, solve
/SOMN by the theorem of sines, obtaining O = 2°45'48" = 49.1 mils.
PROBLEMS
I. A line of length h yards has a parallax of k mils at a distance /
yards from the line. The angle of obliquity is 90°. From any two
values in each line of the following table find the remaining one by the
rule of p. 13.
h
/
k
100
2000
50
200
1000
200
330
2200
150
220
2500
88
270
500
540
2. Find in the preceding problem for each question the error in k
due to the use of the method of approximation.
3. The quantities h, I, y, = k mils, have the meaning indicated
in Fig. 4. Solve in each line for the unknown quantity :
h
/
y
k
200
1500
60°
7
400
?
45°
60
7
900
30°
100
4. A ship of 650 ft. length is sailing due northwest. For an ob-
server on another boat due west her parallax is 55 mils. How far are
the ships apart ?
16
Ans. : 8400— ft. (taking the corection factor .71).
5. A bridge crosses a river 850 ft. wide ; the river flows in a
straight course. From a boat on the river the bridge appears under an
angle of 4^ degrees. Find approximately the distance from the boat
to the bridge.
850
Ans.:- — -1000 ft.
80
17
SECTION C.
CALCULATION OF FIRING DATA FOR i;)IRECT AND
INDIRECT FIRE.
For greater simplicity we assume in this section throughout that
the gun {more accurately, the muzzle of the gitn), the target, and, as
far as they zvill he used, the "battery commander's station" and the
"aiming point" all lie in a horizontal plane.
Moderate differences in altitude between the gun and the target
do not offer serious difficulties in practice.
In pointing a gun it is first necessary to know the range and di-
rection of firing.* The determination of these quantities is the only
problem which we shall discuss in this section. When range and di-
rection are known, "range tables", constructed for each type of gun,
give the angle of elevation under which the gun must be fired.
In the Field Artillery the range is* determined by rough computa-
tions or measurements, and an error of a hundred yards or more is
apparently accepted as normal ; corrections are based on actual observa-
tions of the results of firing. In the Coast and Heavy Artillery, on the
other hand, every effort is made to secure a hit with one of the first
shots.
We abstract entirely from relatively small, but very important cor-
rections which must be made in pointing the gun and which are due to
rifling, wind, etc. for the direction, and to wind, temperature, air-
pressure, etc. for the range.
OUTLINE
I. Determination of range when target is visible from gun.
II. Determination of range when target is not visible from gun.
III. Determination of direction of firing when target is visible
from gun.
IV. Determination of direction of firing when target is not vis-
ible from gun. (Deflection). -
DETERMINATION OF RANGE.
For the determination of the range several methods are available
of which we mention the following:
I. Target visible from gun; find range.
la. From the maps.
*Compare for this section: Bishop, pp. 49-39; Moretti and Danford, pp. 68-130; Spaulding,
Ch. V; Gunnery, Ch. V; Manual, pp. 113-128.
18
For the whole Western Front in Europe there exist extremely
accurate maps of each "sector", covering the whole possible field of
operations. Such maps are covered with a system of "index lines",
that is, by two sets of parallel straight lines which divide the map into
squares. The most detailed maps are on a scale of i : 5000, so that one
square mile in nature is represented by about one square foot on the
map. When the target is visible, its position on the map can be fairly
accurately determined, and since the position of the gun on the map
is likewise known,* the range is found either by actual measurement
on the map or by using the Theorem of Pythagoras in an obvious way.
lb. By using range finding instruments.
Theoretically, the simplest range finder is an instrument consisting
of two telescopes joined by a rigid (horizontal or vertical) bar of
known length.**
The telescopes are both focussed on the target and the angles read
off which the lines of vision make with the horizontal (or vertical) bar.
In the triangle formed by the bar and the two lines of vision one side
and two angles are known and the required distance (one of the re-
maining sides) may be easily determined. (Since the range is large
as compared with the distance of the telescopes, the parallax method
with correction for obliquity would apply). However, this type of
range finder is not sufficiently accurate, since a very small error in the
angles causes a large error in the distance, on account of the short base.
(Compare Ic). A type of optical range finder, based on the refraction
of light in a system of prisms, is actually used.
Ic. Trigonometric Methods and Use of Parallaxes,
A point C is selected (which we assume, for simplicity, to lie in
a horizontal plane with gun and target) from which both gun G and
target T are visible. The distance from gun to C is measured, and the
angles at G and at C in AGGT are observed. Then the range GT is de-
termined by the theorem of sines. Obviously this is again the method
of lb except that the base is now chosen arbitrarily.
The work is considerably simplified if G is made equal to 90°, as
is frequently possible. The problem then reduces to the solution of a
right triangle.
*In Heavj' Artillery, trigonometric (surveying) methods are frequently employed, when
the position of the gun must be very accurately determined (with reference to fixed points
on the map). We assume the location of the gun on the map to be known with sufficient
accuracy.
**In one instrument, Berdan's range finder, a horizontal bar of six feet length is
employed.
19
PROBLEMS
1. Assuming G = 90°, find the range GT for
(a) GC = 82oyds., C = 75°55'.
(b) GC = 20oyds., C = 87° 5'.
(c) GC= looyds., C = 88°25'.
2. In problem i, find in (a), (b), (c) the change in the range
due to an increase in C of 5'.
3. GC = 1500 yds., C = 72° 2,0', G = 86°2o'. Using the theorem
of sines, find range GT.
4. GC = 550 yds., C = 45°5o', G = i25°25'. Find range GT.
When GC is small as compared with the range, and G = go°, the
range may be found by the rule of p. 13.
Example : From G a fine GC of 150 yds. length is measured off at
right angles to GT. The angle at C is measured, C = 1560 mils. Find
range GT.
Solution : T -{- C = 90° = 1600 mils, T = 40 mils. Applying our
rule, we have, for range = x yds.
/ .r \ 150- 1000
'5° '• \1^} = 40, ^ - -^ = 3750 yds.
(The true value of x is 150 • cot 2° 15' = 3818 — yds.).
Compare for this kind of work the problems of pp. 13-14.
When GC is small as compared with the range, and G different
from 90°, the range may be found by using parallaxes and sufficiently
accurate obliquity-factors.
Example : From the gun G a line GC of 200 yds. length is meas-
ured off. AG is found to be 43 "52^/^' = 780 mils, /.C is I33°52%' =
2380 mils. Find range GT = I
(a) by solving the triangle GCT,
(b) by using the parallax method.
Solution: (a). From T = 180° — (G+C) = 2°i5',
/:sin i33°52^/^' = 20o:sin 2°i5',
we find / = 3672 yds.
(b). Compare p. 15, first method. Fig. 5 is only schematic. The
student is advised to draw a figure to scale. We assume that GT — I
20
G 100 D 100
may be replaced with suf-
ficient accuracy hy DT = I'
(in case the error thus
committed is too serious,
an estimated correction is
easily applied). Since GC
is small as compared with
GT, the angle of obliquity
TDC — y may be zvith suf-
ficient accuracy taken to be
equal to ITGC. Then,
by Section B, /.GTiC =
AGTC : s'mTGC (approx.).
Taking ITGC as 45° (in-
stead of 43°52%' ; in cor-
rections for obliquity rough
approximations to the angles are always considered sufficient), we
have T = 3200 — G — C, and Ti — T: .71 = 40 : 71 mils = 56 + mils.
Therefore 56 = 200 : '
1000
GTi = GT (appr.) = 3570 + yds. = 3600— yds.
The error committed is about 100 yds.
PROBLEMS
1. In the triangle formed by the gun (G), the target (T), and the
point C assume
(a) GC = 300yds., G = 90°, C = 1520 mils,
(b) GC = 180 yds., G =90°, C = 1560 mils,
(c) GC = 600 yds., G — 90°, C = 1400 mils.
Find range GT by solving the right triangle and also by using the
rule of p. 13, and find the error.
2. In the triangle GCT assume
GC ^= 300 yds., G = 2000 mils, C = 1140 mils.
Find the range GT hy using parallaxes, and determine the error
committed.
Ans. : By the theorem of sines 4585 yds. ; by parallax method
4500 (choosing obliquity factor .9).
21
II. Target not visible from gun; find range.
Ila. Frequently the position of the target on the map is
known and the method indicated under la may be applied.
lib. In case the position of the target T on the map is not
known with sufficient accuracy and cannot be determined for example
by aeroplane observations or by aeroplane photography, trigonometric
methods may be applied as follows :
Select two points A, B whose distance can be measured and which
are visible each from the other, and such that T is visible from A and
from B. Measure angles TAB and ABT. Then in AABT any quan-
tity can be determined. Enter the points G, A, B, T on the map and
find range GT hy measurement or by the Theorem of Pythagoras. It
is of course assumed that the relative positions of A and of 5 to G are
known.
Other trigonometric methods are easily devised.
DETERMINATION OF DIRECTION OF FIRING.
III. Target visible from gun.
Usually the gun and target are not visible one from the other.
When the target is visible from the gun, it is possible to sight directly,
taking afterwards in aiming the gun the necessary corrections into
account. This is called "direct firing" or "direct laying."* In this case
only the range has to be determined which may be done by one of the
methods explained. Another method consists in entering gun and
target on the map and determining the direction of firing by means of
map and compass. (.See Moretti and Danford, p. 113).
IV. Target not visible from gun. — Aiming Point; Deflection.
3n this problem we may assume not only the range known but
also the length of any other segment which may be useful, provided at
least one end point of the segment can be reached by an observer. (By
the methods explained in I and II).
IVa. Assume a point B chosen as the "Battery Commander's
Station", from which both gun and target are visible and such that
BG = c can be measured. Angle GBT is measured at B. In ABGT
two sides (range and c) and the angle opposite one side are known
*See Kemarks, p. 29. • I '
■' \
so that Z.BGT can be determined by the theorem of sines. The gun
first aims in the direction GB, and then swings through the angle EOT.
Since in practice the range is usually some thousands of yards while c
is a few hundred yards, the given angle lies opposite the larger side and
there is no ambiguity.
It is clear that (for c /range sufficiently small) the parallax method
may be used to determine T and hence G = 3200 — B — T mils. If,
in particular, the angle at B is not far different from 90°, no correction
will be required for obliquity. — IVa. is not usually applied in practice,
in spite of its theoretical simplicity (compare Remarks, p. 29). It may
serve to arouse interest in the solution of triangles.
PROBLEMS
1. Review problem 5, page 13.
2. For each set of data in the following table find /_BGT by trig-
onometry and also by the method of parallaxes. In each case find the
error caused by the method of parallaxes. In which cases does inspec-
tion show that the method of parallaxes will not give satisfactory re-
sults? (See "Definition of mil," p. 11; compare pp. 14, 15 and ex-
amples pp. 15, 16, 20).
BG
GT
GBT
(a)
250 yds.
3200 yds.
60°
(b)
320 ft.
1050 yds.
45°
(c)
700 ft.
900 yds.
45°
(d)
275 yds.
300 yds.
30°
(e)
400 ft.
1800 yds.
60°
(f)
1250 yds.
750 yds.
30°
IVb. Use of the "Aiming Point".
Assume again a point B (Battery Commander) from which G and
T are both visible and such that BG is easily measured. (BG will
usually be chosen not more than a few hundred yards in length).
Next, a point P is selected, the so-called Aiming Point, which must
be clearly visible from G and from B. (F is usually chosen as distant
as possible from B and G consistent with visibility ; GP and BP will
therefore measure up to several thousand yards).
Since all lengths which we shall use may be assumed known, our
23
problem will consist in determining certain angles. The idea is to have
the gun first aimed in the direction GP, that is, as if the (visible) aiming
P point were the target,
-T y^ and then to swing the
gun through the angle
PGT, where the angle
POT = c? is the quan-
tity which is to be de-
termined from the
known data. ( See
Fig. 6).
Definition : The angle PGT = d is called flic angle of deflection.
It is announced in mils, at least in the Field Artillery.
The deflection is a fundamental quantity in artillery work, and its
determination one of the most important mathematical problems in
Field Artillery Service.
In Field Artillery, the deflection is the angle PGT measured count-
er clockzvise. The angle PBT '— A is likewise measured counter clock-
wise. Both angles are measured from o mils to 6400 mils. The (small)
angles GTE —■ T and GPB — P are the "offset angles" or the "offsets,"
and are counted positive.
The figures of p. 25 will illustrate the manner of measuring the
angles.
In each case the equation printed with the figure is read off without
any difficulty. For example, in 7a, A -{- P = d -\- T ; in yc, (360° — A)
+ (/ + T + P = 360°; in7f, (360° — d) +T= (360°— A) + P.
Rule: One obtains, f^r all petitions of G and Tr a relation of
the type n £ x'J cs^x. € . - t' -^ ' ■• P
d = A±P±T,
and each of the four possible combinations of signs actually can occur,
as our figures show. Many rules exist to decide quickly which combin-
ation must be chosen in a given case. In a trigonometry course it is
sufficient to derive the relation from the figure in any particular
problem.
■24
DETERMINATION OF THE DEFLECTION.
Accurate Solution : Since A is given by measurement, the de-
termination of d depends on finding the offsets P and T.
In APBG the angle at B can always be measured, since by assump-
tion both P and G are visible from B. Since the lengths GP and GB
may also be assumed known, we find P from
sin P _ sjruRBG .
~GB~ ' ~GP
In AGBT the angle at B can be measured, and the sides GT and
GB may be assumed known. Hence
sin T sin TBG
GB ^ ~Gf
from which we find T. (The three angles : A, TBG, PBG, are not inde-
pendent of each other, so that it would really be sufficient to measure
A and one of the other angles. (See problems of p. 28).
In Field Artillery Service, this method is not employed. Instead,
there are several methods of approximation in use which are closely re-
lated to each other and which are based on the use of parallaxes.
We turn to a brief discussion of one of these methods.
26
DETERMINATION OF THE DEFLECTION BY MEANS OF
PARALLAXES.
The method of parallaxes can, as we know, be applied with advant-
age only when we have to deal with lengths of which some are many
times longer than others. This is one reason why B is selected close to
G, while P is selected as distant as possible.
To find T, assume the
perpendicular GTi dropped
from G onto BT (Fig. 8).
Then GT. = GBsm GBT,
where both factors on the
right side are known. From
ATGTi we find T by the
rule of p. 13 :
/ TT^ \
T (in mils) = GTi A 1
^ \ 1000/
We replace TTi (which is
not known) by GT. Since
GTi is small compared with
GT, the ratio GT:TiT is
nearly unity, so that the
new error thus introduced
is small. Therefore
T (in mils)
GT.
\ 1000/
In practice GTi is usually not determined from GTi= GBs'm GBT,
but is estimated by the battery commander at B from his gnowledge
of length GB.
P is found in the same way by estimating the length of the per-
pendicular GPi from G to BP and determining P from the right tri-
angle GPiP. Thus
/ GP \
P = GPr.{ )•
\ 1000 /
In most handbooks on Field Artillery the perpendiculars are
dropped from B onto GT, GP. The subsequent work is practically as
above. The arrangement in the text is adopted from Professor Whitte-
more's article.
*This is exactly the method explained in the second solution of the example of p. 15.
When GT^ is estimated, hardly any computation is required to find T. But it is important to
note that an error of, say, s per cent in estimating GT causes an error of s per cent in T.
27
PROBLEMS
This set consists of a few problems to be solved by applying the
theorem of sines, as explained on p. 26. While the accurate method
of finding the deflection is not used in the Field Artillery, it may give
the student a clearer understanding of the background of the theory
of indirect firins:.
^
cq
CO 9
t>: =^ M
r£
- g^ °oo ^•
-* 03 ^
VO
era
^
cq-
t- to
°o S t-
00 10
1
id
(M_
1-5 CO
• ^-^ eft
00 oq g
■^
(M ^
CO 00
t- CO
t^ r-( (M
10 ° ^ (^••
^£
id
t2 10 CO
&B 1
t- 05
J^ i-H '^
'^ (M rH
• r-( 1
fe ^
^
cq
Lfj lb
«^
10 M5
i2 .
§ °°
_bJD 1
■^
f^ x;
II II
II II II II
.. II
cq ^
CL, "^ (J) "^
^^
^ (O
^ cq
h.
28
Since it is necessary to work with the sines of angles in the accur-
ate solution, the angles are given in degrees, because every angle in
mils would have to be changed to degrees before tables can be used.
Besides, the base GB has been chosen larger in comparison with the
range GT than is permissible when the method of parallaxes is em-
ployed. This was done in order to avoid triangles with one angle
nearly zero. The student is advised to construct the figures.
Problems to be solved by the method of parallaxes have not been
inserted, because an artillery officer receives in the army a thorough
training in the determination of the deflection by methods of approx-
imation.
Remarks: It will be noticed that if the battery commander's
station {B) is chosen as aiming point, that is, if B and P coincide, IVb
yields IVa as a special case.
It might therefore seem an unnecessary complication to choose a
separate aiming point. However, the method of approximation ex-
plained above (or similar methods) permit a very rapid calculation of
P and T within the limits of accuracy required for Field Artillery, so
that no appreciable loss of time is involved in choosing for B and P
distinct points.
On the other hand, it is desirable to choose the aiming point as
distant as possible, while the battery commander's station is generally
desired at a moderate distance from the gun. This arrangement is
considered best for practical reasons connected with the question of
fire control by the battery commander and which arise largely from the
fact that the Field Artillery never uses individual guns as a unit, but
whole batteries.
In fact, the indirect method of pointing, with a distant aiming
point distinct from the battery commander's station, is frequently em-
ployed even when the target is visible from the guns, on account of the
advantage of centralized fire control.
Correction : p. 24 read Rule :
One obtains, however B and P are chosen, a relation of the type
d = A±P±T.
29
AN OUTLINE
FOR THE STUDY QF - - ^, ^Ij:
ECONOMIC READJUSTMENTS
following
THE WAR OF 1914-18
PREPARED FOR COMMITTEE
IN CHARGE OF THE COURSE ON WAR ISSUES
in the
UNIVERSITY OF ILLINOIS
by
MAURICE H. ROBINSON
PRICE TWENTY-FIVE CENTS
Published 1919
by the
UNIVERSITY OF ILLINOIS PRESS
URBANA
AN OUTLINE
FOR THE STUDY OP
ECONOMIC READJUSTMENTS
; following
THE WAR OF 1914-18
PREPARED FOR COMMITTEE
IN CHARGE OF THE COURSE ON WAR ISSUES
in the
UNIVERSITY OP ILLINOIS
by
MAURICE H. ROBINSON
PRICE TWENTY-FIVE CENTS
I. ECONOMIC SYSTEMS
A. Socialistic Systems
1. Communism. All capital owned by the State. Men and women
assigned to their daily tasks by committees or rulers, who are
elected or who seize the authority by force and hold it by might.
The products of capital and labor controlled by authorities and
distribted in accordance with the rules of the community or-
ganization. Children are the wards of the community. Primi-
tive tribes are often conducted on the communistic basis.
2. Socialism. Admits private property in consumption but re-
quires community ownership and operation of the tools of pro-
duction. This system magnifies the state and minimizes the
individual. It stresses justice in distribution more strongly
than efficiency in production.
B. Individualistic Systems
1. Anarchism. A system in which the individual is given free play
and works out his own economic salvation without government
control of any kind.
2. Private Property Operated under Government Control. Some-
times called the Capitalistic System.
(a) This system is in general use among all civilized nations.
It is a combination of communism, socialism, and individ-
ualism, each system being adopted in those fields of eco-
nomic life where experience has demonstrated its peculiar
fitness. Some nations are more communistic than others;
some more individualistic. Thus, most governments have
made the roads common property although they quite gen-
erally assess the cost of maintaining the public highways
in accordance with certain individualistic norms, such as
value of adjacent property, income, or to a certain extent
the use of the facilities thus provided. Again some nations
are more socialistic than others; some own and operate
railways and other public utilities; some own and operate
factories and some own and operate, or lease to private
operators, mines, lands, forests, and other valuable natural
resources.
3
C. The Characteristic Features of the Present Economic System
1. Privately owned property
2. Freedom of association in business enterprises
3. Business enterprises conducted by
(a) Individual proprietors
(b) Partnerships
(c) Corporations
(d) Business enterprises, united into aseociations, trusts, and
composite corporations.
4. Individual initiative and individual responsibility in business
enterprises.
5. Large and small business enterprises
(a) Freely exchanging their products
(b) Freely competing for capital, for labor, and for markets.
6. A uniform medium of exchange furnished by the government or
controlled by it.
7. A Private Banking System dealing in money and credits.
8. Government control over the various activities of the indu^rial
organization.
D. international Commercial Policies
1. As to freedom of trade
(a) Free trade countries . '
(b) Restricted trade countries
1. Tariff for revenue
2. Tariff for protection
a. Agricultural products
b. Manufactured products
3. Preferential tariffs
4. Export duties
(c) Foreign trade encouraged
1. Bounties and subsidies
(d) Commercial treaties
2. International Commerce
(a) Economic advantages
1. Geographical distribution of production
4
2. Law of comparative costs.
(b) Shipping facilities
1. Ships and ports
2. Sea routes and strategic channels
Influence of distance and dangers of the sea.
b. Strategic channels; e. g., Gibraltar, Dardanelles, Suez
canal, Panama canal, Straits Settlement, the Baltic
canal, Panama canal, the English Channel.
3. The merchant fleet and the navy
(c) The freedom of the seas
(d) The balance of trade and international payments.
E. Economic Progress under the Present System
1. In national wealth
(a) The United States
(b) Great Britain
(c) Prance
(d) Germany annd Austro-Hungary
(e) Italy
(f) Other countries
2. In national income
(a) Countries mentioned above
F. The Distribution of Wealth under the Present System
References: Spargo: Socialism
Kent: Cooperative Communities in the United States; Bul-
letin No. 35 of the Department of Labor, July 1901.
Orth: Socialism and Democracy in Europe
Text-books on the Principles of Economics
Taussig: Tariff History of the United States
Hough: Ocean Trade and Traffic
Fisk: International Commercial Policies
Raymond: American and Foreign Investment Bonds, Ch. II
King: The Distribution of Wealth in the United States
Zenker: Anarchism.
5
11. IMMEDIATE EFFECTS OF THE WAR ON THE ECONOMIC
ORGANIZATION
A. Mobilization of men
] 1. Preparation for mobilization
2. The call to arms
(a) In European countries
1. Number and character of men called to arms in the va-
rious countries
2. Dates of mobilization
(b) In the United States
1. The nature of the selective draft system
B. Mobilization of Capital
1. Kinds of capital mobilized
2. Amount of capital devoted to war purposes
3. Methods of commandeering capital in various countries
4. The creation of new capital for war purposes
5. Economic effects of diverting capital from its normal uses to
those of v/ar
6. The speeding up process
(a) In tlie production of food
(b) In the production of coal and other fuel
(c) In tlie production of war material
7. Curtailing the production of luxuries and non-essentials
(a) By government order
(b) By government purchase
(c) By appeals to patriotism
(d) By withholding labor and capital
8. Limiting the use of luxuries and non-essentials
(a) By government order
(b) By patriotism r
6 -
C. The Industrial Army
1. Effect of mobilization on the character of the working popula-
tion in
(a) Various countries
(b) Various industries
(c) The work of women, cliildren, and the physically unfit.
D. The effects of war on the consumption of goods
(a) Food
(b) Equipment for the army
(c) Clothing for the working classes
(d) Arms and munitions
E. Destructive effects of the war
1. On men in the army
(a) Men killed; men permanently disabled; men wounded and
temporarily disabled
2. Effect of war in causing labor to be devoted to worl< less pro-
ductive than while peace prevailed
3. On capital
(a) Destruction of cultivated lands in France, Belgium, Serbia,
Roumania, Italy, and Russia
(b) Destruction of buildings and machinery
1. Necessary for the progress of the war
2. For other than necessary purposes
(c) Capital rendered partially or entirely useless during the
period of the war.
F. The Effects of the Mobilization of IVlen and Capital on the Internal
organization of Business Enterprises.
References: Ne-well, F. H. : Reconstruction Agencies, Political
Science Review, February 1919.
National Industrial Conference Board: Problems of Industrial
Readjustment in the United States.
Littlefield, Walter: War Casualties of All the Nations, Current
History, February 1919, pp. 239-248.
Getting Back to a Peace Basis, ibid., pp. 249-254
Emerging from War Conditions, Current History,
March 1919, pp. 464-468
Ford, George B.: Summary of War Damage in France, Current
History, March 1919, pp. 516-521.
7
Reports, First and Second, of the Provost Marshal General to
the Secretary of War, 1917 and 1918.
Friedman, Elisha M.: American Problems of Reconstruction,
Part I and Part II
Dawson, Wim. H.: After War Problems, Part II
Reports of Food and Fuel Administrations. Annual Reports of
the Secretary of War for the years 1914-1918. Reports of
various Corporations, especially the Du Pont Powder Co.,
The U. S. Steel Corporation, The Bethlehem Steel Corpora-
tion, The General Motors Corporation, The Packard Motor
Car Co., The Nordyke & Marmon Co., The General Chemical
Co., The American Woolen Co., and others.
The Cost of the War: Mechanics & Metals Nat.
Bank.
Bogart, E. L.: The Direct Cost of the War. 1918.
Crammond, Edgar: Costs of the War, Journal of the Royal
Statistical Society, May 1915, p. 362.
Rossiter, W. S. : Economic Costs of the War, American Eco-
nomic Review, March 1916, Supplement, p. 104.
Lippincott, Isaac: Problems of Reconstruction.
III. THE PROBLEM OF PRICES
A. The Functions of Money
1. As a medium of exchange
2. As a standard of values
3. As a standard of deferred payments
B. The Effect of the War on the Output of Gold
C. The International Flow of Gold during the war — polinies and prac-
tises of various nations.
D. Credit in war time
1. Issue of paper money based on a reserve of gold
2. The gold reserve in war
(a) The proclamation of Sept. 7, 1917
3. The issue of paper money by various governments
4. The use of Federal Reserve Notes
E. The price level
1. Before the war
2. Effect of war on the price level
(a) In various countries
(b) In various industries
F. The Effect of the war on
1. The cost of living
2, The rate of wages
G. The Problem of Price Adjustment
1. To what extent will prices fall
2. The contraction of credit
9
3. The effect of high prices on the production of gold — proposals
for encouraging the production of gold by governmeat subsidies
4. The international flow of gold after the war
5. The proposal for an international clearing house for interna-
tional payments
6. The release of war goods for peace purposes
7. The resumption of normal production
(a) The industries
(b) The crops
8. Effect of falling prices on
(a) business activity
(b) the employment of labor
H. Government work on roads and buildings
I. The Prposal for a Tabular Standard of Prices
1. Jevon's Plan, 1877
2. Fisher's Plan, 1912
References: Nat. Ind. Conference Board, War Time Changes
in the Cost of Living. Report No. 14.
Cooper, Henry E. : The Gold Situation. Equitable Trust
Co., N. Y.
Report of British Parliamentary Committee on Problems of
Currency and Foreign Exchanges during period of Re-
construction. Reprinted in Federal Reserve Bulletin,
December 1918.
Anderson, B. M., Jr.: When Prices Drop, and Price Read-
justment. Nat. Bank of Commerce, N. Y., Dec. 1918.
Price Statistics, reported in Federal Reserve Bulletin,
monthly, and in The Annalist, Dunn's and Bradstreet's,
weekly.
Kemmerer, E. W.: The War and Interest Rates, Chapter
XVI, in Friedman, American Problems of Reconstruc-
tion.
Fisher, Irving: Stabilizing the Dollar in Purchasing Power,
Chapter XX in Friedman, Am. Problems of Reconstruc-
tion.
Fisher, Irving: A Remedy for the Rising Cost of Living,
Standardizing the Dollar, American Economic Review,
Vol. Ill, No. 1. Supplement, March 1913.
Kinley, David: Objections to a Monetary Standard Based
on Index Numbers. The American Economic Review,
Vol. Ill, No. 1, March 1913.
10
IV. THE GOVERNMENT AND THE PROBLEMS OF ECONOMIC
READJUSTMENT
A. The control of food
1. Act of August 10, 1917; establishment of the Food Administra-
tion
2. Organization of the Food Administration
3. The Food Licensing order of October 8, 1917, and amendments
B. The control of coal
1. Act of August 10, 1917
2. The Fuel Administration — created by executive order of August
23, 1917
3. The work of the Fuel Administration
(a) Contracts for sale of coal and coke, Dec. 21, 1917, regulated.
(b) The license system of March 15, 1918
4. Limitation of non-war industries through the Fuel Administra-
tion
C. Control of shipping
1. Act of May 12, 1917, concerning enemy ships
2. Foreign ships in Port; Espionage Act
3. Exportation of Arms and munitions
4. Control of other exports
(a) Act of Auggust 10, 1917
(b) Proclamation of February 14, 1918
D. Trading with enemy
1. Act of October 6, 1917
E. War Insurance
1. Act of Oct. 2, 1914, as amended Aug. 11, 1916, June 12, 1917, am!
11
Oct. 6, 1917, in re Marine Insurance, Seamen's Insurance, and
Military and Naval Insurance
F. Control of railway transportation
1. Priorities Act of August 10, 1917
2. Control Act, May 21, 1918
3. Proclamation taking over Railways, December 26, 1917
4. The Government administration of the Railways
(a) The administration
(b) The contracts with the Railways.
(c) The future of the Railways
G. The control of telegraph, telephones, and cables
H. Control of Financial operations
1. War Finance Corporation Act of April 5, 1918
2. The loaning of capital
3. The control of new and refunding issues
I. Government Reorganization for war purposes
1. The Overman Act of May 20, 1918
References: Statutes and Proclamations relating to the several
subjects. Copies of the more important statutes and
proclamations may be found in "Collected Materials for
the Study of the War."
Reports of the various departments and bureaus of the gov-
ernment.
Current Issues of the Bulletin of the National City Bank.
Current Issues of the Federal Reserve Bulletin
Current Issues of the Nation's Business, The Chronicle, and
other periodicals dealing with politics and economics.
Report of the Bureau of Foreign and Domestic Commerce
on Economic Reconstruction. Misc. Series No. 73.
12
V. SHIPPING AND FOREIGN TRADE
A. The world's merchant fleet before the war
B. The destruction of shipping during the war
C. The use of many ships for war purposes
D. The transfer of enemy ships to the allied nations
E. The taking over of Dutch ships by the United States; proclamation
of March 20, 1918.
F. The transfer of many lake ships and ships used in coastwise traffic
to the transatlantic route
G. The building of new ships
1. Privately built ships in various countries
2. The emergency fleet corporation
H. The world's merchant fleet after the war
I. Ship building vs. shipping policy of the United States
1. American Registry Laws
2. Panama Canal Act of 1912, as amended August 18, 1914.
Its use in war by order of May 23, 1917.
J. The Seamen's Act
K. Shipping Subsidies
L. The merchant fleet and the navy
M. Government Insurance of War Risks
N. Arguments for and against Government ownership of merchant ves-
sels
O. Agreements between steamship companies
P. Freight Rates
1. Before the war
2. During the war
15
3. After the war
Q. Terminal Facilities
1. New York-San Francisco, and other cities
R. Proclamation concerning exports, February 14, 1918
S. Statistics of international trade during and following the war
T. Trade acceptances and their use
U. Post-war international trade as affected by
1. The return of American securities
2. Loans to foreign countries
V. Settlements for the balance of trade
W. Combinations for Export Trade
1. The Webb Law of April 10, 1918
References: Hough: Ocean Trade and Traffic /
Reports of the Secretary of the Navy ' '
Statutes and Executive Proclamations
Reports of the Emergency Fleet Corporation
Reports of the Bureau of Domestic and Foreign Commerce
Snow, C. D. and Krai, J. J.: German Trade and the War
14
VI. WAR DEBTS AND WAR FINANCE
X. Debts of the nations before the war
B. The costs of the war
1. Costs in destruction of property and the loss of life
2. Cost in war debts
C. Raising funds for the war by taxation
The Constitutional Amendment of 1913 relating to the Income
lax.
2. The Revenue Act of October 3, 1917
(a) Kinds of taxes provided for.
(b) Proceeds of the Tax.
3. The Revenue Act of February, 1919
D. Taxation in England, France, and Germany.
E. Raising Funds for the War by loans — the United States
1. The First Liberty Loan, June 15, 1917
2. The Second Liberty Loan, November 15, 1917
3. Tl-e Third Liberty Loan, May 9, 1918
4. The Fourth Liberty Loan, October 20. 191S
5. Thi Victory Loan of April, 1919
F. The use of Loans in England, France, Germany, etc.
G. Principles governing the use of taxes and loans
H. Characteristics of the policy adopted by the United States
1. Extensive use of income taxes — heavy progressive super tax
rates witli the exemption materially reduced
2. Use of excess profits tax.
3. Extension of consumption taxes — but used to less extent than
15
\ in former emergency measures — attempt to place tax on luxu-
ries, e. g., amusements, lodge Initiations, etc.
4. Discussion of constitutional amendment for federal land and
property taxes. Signing of the armistice removed the immedi-
ate need for increased revenue. ,
5. Treasury notes used extensively in anticipating the returns
from liberty loans
6. Bank credit greatly expanded — large use of the Federal Reserve
notes
I
7. Use of War Savings Certificates and bonds of small denomira-
tions — an appeal to persons of small means
8. Noticeable attempt to place burden according to ability to
bear it
9. Percentage of expenditure raised thru taxes comparatively Jarge
I. Organization for the collection of taxes and the placing of bonds
1. The work of the Department of Internal Revenue
2. The organization of the several liberty loan committees
3. The work of the Federal Reserve System in placing the loans
J. International loans
1. By the United States
2. By England and others
K. Effects on the War debts on industry and finance
1. Effect on tax policy
2. Effect on international trade
3. Effect on business activity
L. War Indemnities
1. War indemnities in the past
2. Determination of kinds and amounts
3. Effect of indemnities on international trade
References: Raymond: American and Foreign Investment
Bonds. Chapter IT. | .
16
Bogart: Direct Costs of the War.
Statutes relating to the Revenue and the loans.
Federal Reserve Bulletin.
Report of the Committee of the American Economic Asso-
ciation on War Finance.
Seligman, E. R. A.: Fiscal Reconstruction, being Chapter
XXIII in American Problems of Reconstruction.
Reports of the Secretary of the Treasury.
Roberts, Geo. E. : A Creditor Country.
National City Bank: Internal War Loans of Belligerent
Countries.
National Bank of Commerce: War Finance Primer.
17
VII. LABOR PROBLEMS OF THE READJUSTMENT PERIOD
A. The genesis and development of labor problems
1. The evolution of modern industrial society
2. Labor and production
3. Labor and distribution
4. Analysis of the labor problem
B. Recent tendencies in the labor problem
1. Conditions incident to the war
(a) Temporary conditions: Dislocation of the labor supply, la-
bor shortage, breaking down of labor safeguards, acute in-
dustrial unrest, etc.
(b) Permanent results of the war: Greater solidarity of the
ranks of labor, development of the idea of industrial de-
mocracy, greater demands of labor for a larger share of
the differential, international cooperation between labor
forces.
V
2. Labor problems of the reconstruction period
(a) Redistribution of the labor supply highly concentrated in
war industries.
(h) Unemployment due to the demobilization of the military
and naval forces and the slowing up of industry.
(c) Industrial unrest accentuated by the lack of employment,
the continuation of high prices, and the insistence of labor
unions for better standards of pay, hours and conditions of
work.
(d) The child lahor problem
(e) The woman labor problem
(f) Autocratic control of industry
(g) The training of skilled lahor, in which we were found v/ant-
ing during the war period
f
(h) The adjustment of wages to the price level
18
(i) The spread of Bolshevism and other forms of radicalism
(j) The immigration problem
C. Suggested remedies
1. Extensive public works — by federal, state, and local governments
to furnish employment during the readjustment period
2. Land grants to returning soldiers and sailors
3. Exclusion of immigrants until the readjustment of our indus-
tries has been effected and the domestic labor supply has been
absorbed
4. Retention of the present high wage levels, at least until the
level of prices falls
5. The introduction of more democratic control of industry in order
to establish industrial peace
6. Forceful suppression of Bolshevism and other forms of radi-
calism
7. Contir.ustioM of coordinated war labor administration to aid in
tne settlement of industrial disputes
8. Extension of the United States Employment Service to connect
the sources of supply and demand for labor
9. Establishment of state and federal bureaus of industrial research
to aid in the scientific adjustment of the several problems in-
volving labor in industry
10. The organization of a national labor party to cooperate with
«tnte labor parties — when organized — to advance the interest of
labor during the reconstruction period and after
11. Reduction of the hours of employment
References: Chapman, S. J.: Labor and Capital After the War.
Reports of the Secretary of Labor.
Cole, G. D. H.: Recent Developments in the British Labor
Movement. American Economic Review, Sept. 1918.
Sprague, O. M. W. : Relations between Labor and Capital
and Reconstruction. Am. Econ. Rev. Dec. 1918, p. 763.
Monthly Labor Review, Vol. VI, No. 5, pp. 1102, 1163, 1239;
Vol. VI, No. 3, p. 81; Vol. VII, No. 2, pp. 172, 216; Vol.
VII, No. 3, pp. 58, 64, 319; Vol. VII, No. 4, pp. 44, 69,
192; Vol. VII, No. 5, pp. 69, 72, 259.
Cole, G. D. H. : Self-Government in Industry.
Henderson, Arthur: The Aims of Labor.
19
VIII. THE ROLE OF CAPITAL
A. Nature and Function of Capital
1. The importance of capital
2. The creation of capital
3. Varieties of capital
(a) Land and buildings.
(b) Roads and vehicles.
(c) Machinery and tools. '.i
(d) Live stock.
(e) Crops, materials, iiuished goods, money.
4. The uses of capital ,
(a) Capital as an aid in production.
(b) Capital as an instrument in war. ,
5. The formation, structure, and operation of business enterprises
(a) Independent business ventures.
(b) Cooperating business ventures.
1. Cooperation in peace.
2. Cooperation in war.
B. The adaptation of existing business enterprises to war work
1. Voluntary transition from peace work to war wark
2. Transition under the direction of the Government
3. Illustrations of transition in
(a) The steel industry.
(b) The motor vehicle industry. . . '
(c) The chemical industry.
(d) Other industries.
C. The creation of new business enterprises for war work
1. Provision for new capital
(a) by private owners ,
(b) through the war Finance corporation i
(c) by direct Government action.
20
D. The Interest Rate
1. Before, during, and after the war.
2. Effect of a changing interest rate on the formation and opera-
tion of new business Enterprises.
E. Problems of Capital during and after the War
1. Problems of business management in view of an increasing
price level
2. The increase in the cost of production
(a) Costs of materials
(b) Costs of labor
3. War conditions and efficiency
(a) Scientific study of costs
(b) Use of the Taylor system
(c) The stimulation of shop efficiency by bonuses and other
direct methods
(d) Some results of capitalistic efficiency
4. The return to normal activities in various lines
5. The cancellation of war contracts
6. Changes in the organization incident to return of the soldiers
and the munition workers
F. The Farm problem after the war
G. The Reward of the capitalist employer
1. The nature of the capitalist's profits
2. Profits as affected by war and the return of peace
3. The excess profits tax
4. Present position of the entrepreneur
References: Monthly Labor Review, Vol. VII, No. 5, p. 1198.
Kemmerer, E. W. : The War and Interest Rates, Chap. XXI,
in American Problems of Reconstruction, p. 391.
Gilbreath, F. B. and L. M.: Scientific Management, Chap.
VII, in American Problems of Readjustment, p. 125.
Schwab, C. M.: Readjustment of the Steel Industry, Chap.
VIII, (a), in American Problems of Reconstruction,
p. 13.5.
Hesse, B. C: Readjustment of Chemicals, Chap. VIII, (b),
21
in American Problems of Reconstruction, p. 145.
Reports of Bureau of Labor Statistics.
of the Federal Trade Commission.
of the War Finance Corporation.
of the Capital Issues Committee.
22
IX. POST WAR RELATIONSHIP OF LABOR AND CAPITAL
A. Relationship during the war
1. The response of labor to the demands of war
(a) In England
(b) In France
(c) In Germany
(d) In the- United States
2. The effect of rising prices on the laborer's remuneration
B. Wage Adjustment
1. Voluntary adjustment of v/ages based on price statistics
2. Adjustment through official and semi-official agencies
(a) The work of the English ministry of labor and the ministry
of munitions.
(b) The work of the United States War Labor Board, created
April 9, 1918.
1. Organization and functions.
2. jMethod of procedure.
3. Some important decisions.
(c) The ship-building labor adjustment Board.
(d) Other adjustment commissions
1. The President's Commission
2. The National Adjustment Commission
3. The Arsenals and Navy Yards Commissions.
C. The National Employment Service
1. Organization and work
2. Its function during and following the war
3. The government's policy as to the future
D. The Soldier and the Land
1. The English program
2. Secretary Lane's proposal, as outlined in
(a) Letter to Hon. H. I. Osborne, Cong. Record, Nov. 12, 1918,
p. 12638
(b) Annual Report for 1918
E. The Housmg Problem
1. The housing problem in England, during and following the war
2. The housing problem In the United States
(1) Provision by employers
(2) Housing of the Emergency Fleet Corporation workers
F. The Workers' Representation in Industrial Management
1. The program of the British labor party as to wages and repre-
sentation
2. The War aims memorandum of the inter-Allied Labor and So-
cialist Conference, London, February 23, 1918, as to wages and
participation in management
3. The Program of the American Federation of Labor
(a) as to free' transportation
(b) as to employment
(c) as to representation
4. The English program as outlined in the Whitley Reports of
March 8, 1917, October 18, 1917, June 31, 1918, and July 12, 1918
5. The Rockefeller plan for representation
(a) The Colorado Fuel and Iron Co. system
(b) The Atlantic City Conference platform of December 5, 1918.
G. Plans of the Federal and State Governments for the adjustment of
economic relationship between owners and workers
h. To what extent ought workers to be partakers of risk and partici-
pants in profits?
References: Reports of the English Ministry of Reconstruction.
McCurdy, Chas. A.: A Clean Peace.
The Whitley Reports.
The Garton Report.
Rockefeller, J. D., Jr.: The Colorado Industrial Plan.
Representation in Industry.
Reports of the American Federation of Labor.
■ of the National War Labor Board.
of the War Labor Policies Board i
24
X. PLANS FOR SOCIAL BETTERMENT
A. Safety first movement
B. Welfare work
C. Vocational Education and Rehabilitation
1. The work of the Red Cross
2. The Federal Board of Vocational Education
D. Social Insurance
1. Nature and function of Social Insurance
2. Varieties of social insurance
(a) against accidents
(b) against invalidity
(c) against premature death
(d) against unemployment
(e) old age pensions
3. Historical development and present status
4. The program for social insurance in the warring countries
E. The Problem of National Health
1. Conditions as to health in the army and among the working
population
2. Program for the betterment of health
F. The Problem of Thrift
1. Importance of thrift
2. Thrift as a habit
3. Provision for safety in investment
4. Relation of the thrift habit to individual and national efficiency
G. Economy in consumption
25
1. The conservation of national resources
2. The economic use of food and clothing
3. V/aste in the use of drugs, narcotics, and stimulants
4. Prevention of waste in producers' capital through wise invest-
ment and through the work of the Capital Issues Committee
References: Annals of the American Academy of Political and
Social Science, January 1919.
The Survey, December 7, 1918.
King, W. L. M.: Industry and Humanity.
McMurtrie, Douglas C: The Disabled Soldier; The Red
Cross Institute for Disabled Men; Reconstructing the
crippled soldier.
Proceedings, National Conference on Social Work, May 15,
1918
Proceedings, National Municipal League, Nov. 20, 1918.
. , Reports of the Federal Board for Vocational Education.
Report of Capital Issues Committee.
Vanderlip, Frank A.: National Thrift, Chap. XXII in Ameri-
can Problems of Reconstruction, p. 415.
Seager, H. R.: Social Insurance.
Reports of hte Bureau of Labor Statistics, on Workmen's
Compensation, Accidents, and Unemployment.
26
XI. THE PROGRAM OF THE SOCIALISTS AND THE ANARCHISTS
A. The Socialists' Conception of the Present Economic System
B. The Socialists' plan for Reorganization
1. The evolutionary socialists propose that capitalistic enterprises
be gradually absorbed by the state, by the purchase of railways,
telegraphs, mines, and later factories and stores.
2. The revolutionary socialists propose to seize all privately owned
property in the name of the government and operate it for the
benefit of all.
C. The plans of the British labor party as to private property
1. As to ownership
2. As to operation
3. Their reasons for their program
D. The plans of the Inter-Allied Labor and Socialist Conference — lield
in London February 23, 1918
E. Bolshevism in theory and practise
1. The principles of Bolshevism
2. The Bolshevist organization
3. Their method of procedure
4. The Bolshevist propaganda
5. The results of Bolshevism
(a) on the distribution of wealth
(b) on the production of wealth
(c) on the future welfare of the race
F. Merits and demerits of socialism
G. Socialism vs. private ownership under government control
H. The way of the anarchist
27
References: Spargo, John: Socialism.
Kautsky, Karl: Social Revolution.
Lombart, W. : Socialism and the Socialist Movement.
Skelton, O. D. : Socialism, a Critical Analysis.
McCurdy, CO.: A Clean Peace.
Current Issues of the Nation.
Current Issues of the New Republic.
Current Issues of the Non-Partisan Leader.
Report of the Senate Committee on Bolshevism.
Boyle, James E.: The Agrarian Movement in the North-
west, Am. Economic Review, September 1918, p. 506.
Hobson, J. A.: Democracy After the War.
Walling, W. E. (ed.): The Socialists and the War.
/
AN OUTLINE
FOR THE
^ STUDY OF THE
POLITICAL AND SOCIAL INSTITUTIONS
OF THE
UNITED STATES, GREAT BRITAIN,
FRANCE, AND GERMANY
WITH PARTICULAR REFERENCE TO THEIR BEARING UPON
CAUSES AND ISSUES OF THE WAR
Prepared for the Committee
in Charge of the Course in War Issues
IN THE UNIVERSITY OF ILLINOIS
by
JAMES W. GARNER
PRICE TWENTY-FIVE CENTS
PUBLISHED, 1919, BY THE
UNIVERSITY OF ILLINOIS PRESS
URBANA
AN OUTLINE
FOR THE
STUDY OF THE
POLITICAL AND SOCIAL INSTITUTIONS
OF THE
UNITED STATES, GREAT BRITAIN,
FRANCE, AND GERMANY
WITH PARTICULAR REFERENCE TO THEIR BEARING UPON
CAUSES AND ISSUES OF THE WAR
Prepared for the Committee
in Charge of the Course in War Issues
IN THE UNIVERSITY OF ILLINOIS
by
JAMES W. GARNER
PRICE TWENTY-FIVE CENTS
I
1. ^UMDAMENTAL THEORIES
A. In RcLpect to the Katui^e and FL'ncUcn of the Siate
1. Prussian Theory. The State is an abstract mystical entity, a spiritual
collective personality having a life of its own apart from and above
that of the people who compose it. It is not an artificial creation of
man; it is an organism, the result of unconscious evolution; it is an
end rather than a means; the individual exists for it, rather than it
for the individual; there is a certain quasi divinity about it; its chief
attribute is power and power is the measure of right; it is omnipo-
tent and omnipresent. The State may regulate the life of the in-
dividual in all his daily concerns; it alone should educate him; it is
a better judge of what is good for the people than they themselves
are. (Kant, Hegel, Fichte, Nietzsche, Treitschke). Note that German
civilization is regarded by Germans as the product of the State
rather than of individual effort and enterprise. .
Corollaries: (1) There are no limits to the authority of the State;
its commands cannot be questioned; it is impiety to attack its auth-
ority; blind and unthinking obedience is the duty of the citizen.
(2) The State has ends and interests distinct from those of its subjects.
(3) The first duty of the State is to make itself strong and powerful;
it must unceasingly strive for power (Nietzsche) ; it must be self
assertive, aggressive, imperialistic; the State with a superior civili-
zation has a right and a duty to impose its civilization upon those
less favorably endowed; it must therefore be militaristic. ("The two
functions of the State are to administer justice and assert its power
without"; "the second important function of the State is warfare";
"war is an institution ordained of God" — Treitschke).
(4) The right of small States to an independent existence need not be
respected by powerful States ("Small states are ridiculous"; "they
are incapable of defending themselves against external attack";
"they do not produce true patriotism or national pride and they ar&
generally incapable of culture in great dimensions." — Treitschke.)
(5) The State is not bound by the law of nations or the moral law ("There
is no such thing as international law"; "treaties are voluntary self-
limitations, binding only so long as it suits the contracting parties
to observe them"; "international arbitration is incompatible with
the nature of the State; besides, it is a matter of honor for a state
to settle its disputes by itself" — Treitschke).
3
Query. Was this theory of the State in any way responsible for the
late war? Name some instances in which it was applied in
practice.
2. American Thieory. The state has no existence apart from the people
who compose it; it has no ends or interests distinct from theirs; it
is not a super-personal, super-moral mystical personality. It is the
organization of the people for certain common purposes. It is an
instrumentality, an agency created by themselves and the form of
which they may alter at will; it is a means, not an end; it exists for
the individuals who compose it, not they for it; it is entitled to
obedience and in some cases of sacrifice but blind worship of the
State as though it were a quasi divinity is not a part of American
political philosophy. It allows the largest degree of individual free-
dom consistent with the rights of all; no industries are monopolized
by the State but all are left open to individual enterprise; the life
of the individual is not over-regulated; he is not over-governed.
Paternalism has no place in American theory or practice. Nor is the
United States a militaristic State. War is not considered as a
"biological necessity"; the principle of international arbitration has
made great progress (over SO controversies settled by arbitration
since 1790); international engagements are regarded as perpetually
binding; the rights of small States are considered as entitled to the
same respect as those of large States. The power of the State is not
regarded as absolute; it is limited by the moral law and the law of
nations.
In Respect to Goverr.mant
1. Prussian Theory. Government exists for the people but cannot be
administered by the people. It is a difficult art and requires special
training. Government in Prussia is therefore government by trained
experts. It is a bureaucracy. Administrative offices are open only to
those who follow prescribed courses of study and pass state examina-
tions. It is not responsible to the people; they have little share in
it; and there is no popular control over it. The Prussian conception
of democracy does not embrace the idea of self government. But
the Prussian system has a deserved reputation for efficiency.
Query. To what extent should efficiency be regarded as the test of
a good government? Is it the sole test?
2. American Theory. All governments derive their just powers from
the consent of the governed. The people have a right to determine
for themselves the form of government under which they live; to
choose their public officials; to exercise control over them; and to
determine the functions which the government shall exercise. The
people are their own masters; public officers are public servants.
Efficiency is not regarded as the sole test of good government.
Stimulation of interest in public affairs, and the political education
of the citizens, which result from their participation in government
4
outweigh the advantages of efficiency which are claimed for the
bureaucratic system. In short democracy serves as a training school
for citizenship.
Queries: Are democracy and efficiency in government necessarily
incompatible? What conditions and limitations are essen-
tial to the success of democratic government? How does
the German conception of democracy differ from the
American conception? Dangers of democracy: ignorance,
indifference, demagogy. (Compare Bolshevism: govern-
ment by a single class — the proletariat.)
C. In Respect to Constitutional Safeguards
1. What is Constitutional Government? It is government organized
and conducted in accordance with certain fundamental rules, either
conventional or customary, which are binding upon those who exer-
cise authority. It is therefore a government of "laws and not of
men".
2. How Framed. In the United States constitutions are framed by
popularly elected conventions and are generally submitted to the
voters for their approval or disapproval. Compare the German state
constitutions which were "promulgated" by kings and princes and
which may be abrogated by them. What is the American view of
such a constitution?
3. How amended. In the United States the state constitutions are
amended by the action of the voters (upon proposal by the legisla-
ture or by popular initiative). In England, Germany and France the
constitutions may be amended by the Parliaments. No distinction is
made between the constituent and the legislative powers. Note that
in Germany 14 negative votes in the Bundesrath may defeat an
amendment and that the Emperor controlled 21 votes in that body.
4. Character. A distinguishing characteristic of American constitutions
is that they are not only instruments for the granting of powers but
are also instruments of limitations and prohibitions. Compare the
English constitution which sets no limits to the power of Parliament;
also the French and German constitutions which contain few or no
express limitations on the powers of Parliament.
5. Supremacy of the Constitution over Ordinary law. In the United
States the courts have the power to maintain the supremacy of the
constitution by refusing to enforce a statute which is contrary to the
constitution. In England, France, Germany and most of the other
countries of Europe, the courts have no such power. If therefore
the legislature in those countries passes a law in contravention of
the constitution the law is nevertheless valid and there is no judicial
recourse against its enforcement.
D. In Respect to Liberty.
1. Constitutional Protections. The American constitutions are not only
instruments of government but also charters of liberty (First eight
5
amendments to the Federal constitution; bills of rights of the state
constitutions). Compare the constitutions of the German Empire
and of France. Nevertheless the French regard the Declaration of
the Rights of Man and of the Citizen of 1789 as a part of their publi«
law. The Prussian constitution contains an elaborate bill of rights
but most of its provisions are "empty phrases". Note the power of
the American courts to enforce the provisions of the bills of rights
and to protect the domain of liberty which they create.
Conoeptions of Liberty. In the United States, England and France,
liberty of speech, press, assembly, religion and education is subject
to few restrictions, except in time of war. In Germany no public
meetings may be held without a declaration to the police. Speeches
must be delivered in the German language, even in Poland and Alsace-
Lorraine. Editors are jailed for criticizing the government and pri-
vate schools are only tolerated. During the existence of the Anti-
Socialist law, (1878-90), 1000 books and pamphlets, over 80 German
newspapers and 60 foreign journals were placed on the index, and
1500 persons were imprisoned. Compare the following from Prof,
Hintze of the University of Berlin: The government of Prussia is a
"form of government which does not seek primarily the comfort and
happiness of the individual but rather the power and greatness of
the State, since without the latter, general prosperity cannot be
regarded as secure." "German freedom," says Prof. Troeltsch, "will
never be purely political; it will always be bound up with the ideal-
istic thought of duty and with the romantic thought of individuality."
Queries: What is meant by "political" liberty? What effect has the
denial of liberty upon the character of the people?
Name some restrictions placed upon the liberty of Amer-
ican citizens during the late war. , ,
Required reading:
Beard and Ogg: National Governments and the World
War, Chs. 1, 10.
Lowell: Greater European Governments, pp. 3-4; 98-104.
II. FORMS AND FUNCTIONS OF GOVERNMENT
1. Monarchy. Great Britain is a monarchy and so was Germany until
recently, i.e., States whose titular heads ruled by hereditary right.
Is monarchy necessarily incompatible with popular government? Is
the English government a government by the people? Note that
Belgium is a monarchy but its constitution declares that "all powers
emanate from the people". But compare the German monarchies.
(In 1905 the people of Norway voted to establish a monarchy in pref-
erence to a republic.)
2. Republic. The United States and France are republics. Their
executive heads are presidents elected for definite terms. Is the
government of England less republican in spirit?
Z. Federal Government. A composite type under which there is a com-
mon central government and a number of component member-states
each with a large degree of local autonomy (the United States, the
German Empire, Switzerland, Brazil, Canada, Australia).
A. American and German types compared: