517 
XIII. 
In 1878 I received from the Peabody Museum collection a 
sample of corn taken from a Peruvian Huaca, and figured the 
same in the New York Agricultural Experiment Station Report 
of 1884. I also saw another like ear from the Cambridge Botani- 
_ ¢al Museum. In August, 1894, I received from Professor F. W. 
Putnam three samples from the Peabody Museum representing 
three varieties from ancient burials. Wittmack, whose specimens 
came mostly from Ancon, Peru, is quoted by DeCandolle as testi- 
_ fying that the number of varieties were quite considerable. The 
_ only varieties that I have noted described are two. Rivero and 
Tschudi say the ears buried with the corpse were of two very rare 
kinds. In one the ear short, dry and a little curved at the point; 
_ the other a large thin ear, with large grains almost triangular at 
_ the point, very much twined, with the grains covering it like the 
tiles of a roof. Hethen mentions a “ petrified” ear in the posses- 
sion of the botanist Robert Brown, which was one of these varie- 
_ ties, and which he calls Za rostrata, Bonafous. DeCandolle refers 
apparently to this “ petrified” ear, but he calls it “un imitation 
_ Sculpter.” Inthe Department of Agriculture Report’of 1870 there 
is figured an ear in the possession of the Smithsonian Institution 
which was taken from an earthern vessel eleven feet under ground, 
_ ih a grave with a mummy. From‘the figure little can be made 
_ out except the irregular arrangement of the kernels, but the de- 
> scription says" 4% inches long, 13 rows, the grains rather sharp- 
_ Pointed, small, slightly indented at the apex, lapping over each 
_ Other. The appearance is that of a soft corn. _ 
This datum, all I have, is scarcely sufficient for the purpose of a 
, Study or for generalizations concerning “ mummy corns,” but there 
_ are some few points that can be referred to, and an accurate de- 
_ Scription of the four varieties may be of service as a record. The 
a kernel color of these Peruvian samples is uniform chocolate brown, 
or the same with a more reddish tinge; of the Chilian samples a 
_ Port-wine glossy red. The brown-chocolate we assume is a 
change induced by age. The split kernels show all starchy 
ence — ete eet rine the o_o recurs napa or hot. the 
‘Matter, of a dull white, and no corneous matter. The species is 
