Blanch to set the milk in the kernels-two to five minutes. Remove kernels carefully, and dry, stirring occasionally to get an evenly cured product.

Or: Boil or steam to set the milk thoroughly-eight to ten minutes-with a tea-spoonful of salt to improve the flavor. Cut the grains crosswise with a, sharp, flexible knife, and remove remainder with scraper, being careful to avoid husks and chaff. Dry 3 to 4 hours, at 110 to 145 degrees.

Both these methods are for either evaporating or dehydrating. To dry in the sun, cure in the oven for ten to fifteen minutes and then put on sun trays or in a sun-drier.

Field corn, if taken when tender and suitable for roasting, may be cured in the same way, giving a fairly palatable product.