e as
nourishing as similar articles of diet prepared from other grains. It is,
however, unfortunately true that we cannot, in the majority of instances,
definitely assure ourselves that our corn-bread is made from grain that
comes up to the above specification, nor can we be sure that the meal is
fresh, or preserved at such a temperature as would forbid the growth of
various germs. It has long been known that bad corn would kill horses,
but notwithstanding this, we have accepted the view that no amount of
deterioration in the grain could result harmfully to man. That this
latter assumption is incorrect seems now in the highest degree probable.

_Pellagra._--It is known that a very curious and fatal disease
called pellagra is prevalent to a considerable degree at the
present time in the United States, and it is not going too far to
say that all of those best capable of judging are of the opinion
that the malady is the result of eating just such corn as we know
kills horses.

It is likewise true that the nutritive power of this grain could in
no way be increased by allowing it to decay before consumption;
indeed, the contrary must be the case, and, if it were in no manner
actually harmful, our sense of the aesthetic and of what is proper
to eat, should make us reject in this case, as with other foods,
that which is unsightly to the eye and unpleasant to the taste. We
should no more eat bad grain than a rotten apple, or putrefying
meat. The increased prevalence of pellagra is exciting attention
all over the United States, and is very generally assumed to be the
result of lack of care in the harvesting and preservation of our
corn. Instead of being cut before it is ripe, and shocked in the
field during the latter part of the summer, it should be allowed to
ripen on the stalk, and after cold weather sets in gathered while
dry, and preserved in well-covered and well-ventilated barns. Every
care should be taken to keep it dry while being shipped from one
part of the country to another, and similar precaution should be
observed with the various food-products made from it. If kept in a
cold place, meal or grits made of good corn may be preserved in
excellent condition for eating throughout the winter; but as soon
as the warm weather begins they should be stored in the
refrigerator, and should th