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CONCENTRATED FOODS 155But what is the actual food value of this Indianinvention ? I take the following figures from a bulletinof the Department of Agriculture on FoodValue of Corn and Corn ProductSj by Dr. CharlesD. Woods (Washington, 1907):Kind of material Protein Fat Carbo- MineralFuelvaluehydrates matter perpound% % % % CaloriesHominy, boiled.... 2.2 0.2 17.8 0.5 380Hulled corn 2.3 0.9 22.2 0.5 490Indian pudding-(corn mush) .... 5.5 4-8 27.5 1.5 815Hoecake 4.0 0.6 40.2 2.4 885Boston brown bread 6.3 2.1 45.8 1.9 1,110Johnnycake 7.^ 2.2 57.7 2.9 1,385Granulated cornmeal 9.2 1.9 75.4 1.0 1,655Corn br'kfast foods,flaked (part cook'd^at factory) 9.6 1.1 7^.Z 0.7 1,680Corn br'kfast foods,flaked and parched(ready to eat) ..10.1 1.8 78.4 2.4 1,735Popped corn 10.7 5.0 78.7 1.3 1,880Parched corn 11.5 8.4 72.3 2.6 1,915Wheat "bread (forcomparison) 9.2 1.3 53.1 1.1 1,205The remaining percentages are water.Pulverized parched corn owes its "carryingpower" not only to its relatively high nutritive value,as shown in this table, but largely to the fact that,when drunk with water instead of cooked, it swelkin the stomach and gives it a comfortable feeling offullness. That this is not an imaginary gain willbe shown later in this chapter.Jerked Venison.—The *'jerky" referred to byMr. Van Dyke is jerked meat, usually venison: thatis to say, lean meat cut in strips and dried over aslow fire or in the sun. It is very different fromour commercial dried beef, less salty, more nourishingand appetizing, and one can subsist comfortablyon itfor some time with no other foodstuff at all.The process of jerking venison is described in VoLI (pp. 277-280).