Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/342

 As in the case of peas it is noticed that the beans in the hull are not a particularly nutritious vegetable in proportion to the quantity consumed and that the protein is the most valuable constituent in the dry matter.

Adulteration of Canned Beans.—The same adulterations may be found in canned beans as in canned peas. No additional remarks, therefore, are needed on this point.

Both canned peas and beans form condimental, palatable, wholesome, and desirable forms of these leguminous vegetables. The great cheapness with which they can be grown and the improved method of canning make it possible to produce these articles of food in quantities, and for a price which bring them within the reach of those even in the most humble circumstances.

As soon as the manufacturer restores absolute confidence in the purity of his products by completely excluding all adulterations the trade in these articles will be greatly increased and immensely greater quantities thereof consumed.

Canned Indian Corn.—In the United States a dish which is very extensively consumed throughout all parts of the country is one almost unknown in Europe, namely, succulent Indian corn. In the growth of Indian corn, at the period when the starch is formed in the grain and before it becomes set or hard, the immature grains make a palatable and excellent food product. In the appropriate season this delicious vegetable substance is eaten principally on the cob. A variety of Indian corn, which has already been described, namely,