ing of a special corn for parching. The seed for this plant- 
ing is obtained from ears which vary in color or grain 
shapes from the varieties normally planted, and which 
are floury or nearly so. This seed, known as hanka sara 
or sechys in Bolivia, thus contains the most varied assort- 
ment of grain shapes, colors and markings which can be 
found anywhere (Plate XX XVII, A, B). Dr. Martin 
Cardenas, rector of the Universidad Autonoma Simon 
Bolivar at Cochabamba, suggested that a critical study 
of this group would reveal many varieties no longer in 
cultivation in a pure form. Most of these varieties, 
however, would fall into the Valle race of maize and 
probably within the variation, except for color and some 
extremes in grain shape, of the other three divisions. 
Culli or morado recalls the purple dye corn of the Hopi 
Indians. The plant is the earliest of the Valle maize, 
smaller, the grains shorter and thicker, and the row num- 
ber usually lower (10 or 12) than others of this race. It 
suggests a close relationship with the very similar Uchu- 
killa. 
Morocho or huilcaparo is the most important maize of 
the Valley of Cochabamba and similar forms are the most 
common types of maize in other valleys of Bolivia, Peru 
and Ecuador. Although the present form usually has 14 
or 16 rows of slightly dented flint grains and a brownish 
color, there is a tendency to select ears which are more 
variable in row number, softer and more dented and 
yellow-orange in color. The cob is nearly always a rust- 
red color. 
Chuspillo or chulpi is the sweet corn, eaten only in the 
form of dried toasted grains or used by the wealthier na- 
tives in the preparation of a special chicha, but never eaten 
in the form of green fresh corn. The plant is very simi- 
lar to that of morocho, but the leaves are a lighter green. 
The most curious feature of chuspillo is that the number 
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