| September/October 1952

  • Sweet Corn Queens

  • 20 HP Minneapolis Engine
    20 hp. Minneapolis engine that cooked the Sweet Corn for the National Meet at Hoopeston, III., Sept., 1951. It is owned by Gerald P. Hamilton and Josh Galloway.

  • Sweet Corn Queens
  • 20 HP Minneapolis Engine

820 W. Washington, Hoopeston, Illinois

We are glad to get this account of the Sweet Corn Festival and we are sure it will interest our readers. You may want to pay them a visit this year and if you do Gerald assures a welcome.

Sweet Corn Queens at the National Sweet Corn Festival held at Hoopeston, III., in Sept., 1951. The girls are, reading from left to right, back row: Edith Williams, of Monica, III.; Bonnie Jones, Pine Village, Ind. Front row: Dolores Gustine, Hoopeston, III; Lynn Phalen, Johnston, Ohio; Patricia Baker, Theresa, Wis. The latter was chosen as National Sweet Corn Sweetheart.

The festival is a three day celebration put on each year by the Hoopeston Jaycees at the close of the canning season. Of course, as everyone knows, Hoopeston is the world's largest canning center. We also have the Food Machinery Corporation which makes the machinery used in canning factories. (I work there).

The festival is an occasion you really have to see to appreciate. This year we are going to give away a Ten Thousand Dollar National Saratoga Home. It is a three bedroom ranch type, prefabricated home and will be erected on the lucky ticket holder's lot. The celerbation is climaxed by the big parade of floats on Saturdayevening. It will be held this year Septemer 11th, 12th, and 13th. We serve corn on the cob daily, which is free and all you can eat. I cook it with steam from the engine. Last year we served about three ton daily.

We put two horse tanks side by side; fill them a third full of water and run a pipe into each the length of the tank. The pipes had three sixteenth inch holes drilled in them about one half inch apart, the full length. A single steam hose from the engine fed both pipes at the same time through a tee in the line. It took about 21/2 hours for the water to reach the bolling point. At this time we put the corn in the tanks in regular corn buckets. Each tank holds about 15 buckets and the water completely cavers the corn. It takes at least 7 minutes to cook a tank of corn. We had one tank ready to eat while filling the other tank. The corn was husked and washed at the local Food Machinery plant.


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