Popcorn

a dwarf variety of Indian corn or maize. When ripened popcorn is heated intensely, the small amount of water which it contains is converted into steam which swells the grains of starch and causes the kernel to explode or burst with a sudden popping sound. The original hull or outside of the kernel is then almost concealed by the white interior which swells out to several times its former size. Strangely enough, the best results are obtained when the corn is thoroughly dry. In popping, the corn should be heated quickly without being allowed to char or burn. Popcorn is thoroughly wholesome, and is eaten usually with the addition of a little salt and butter well stirred in. When mixed with molasses it may be formed into popcorn balls, or the "crackerjack" much sold on trains and at refreshment stands. "Popping" is not confined to popcorn. Clover seed pops; indeed this is one of the tests for sound seed. See Corn