these peculiar and primitive types arose, but it is proba- 
ble they will be found commonly in Valle maize because 
of the preservation of the heterogenous hanka sara or 
mixed toasting corn group. 
v ; ° 
Cuzco maize 
This is the most famous South American maize for the 
grains are so much larger than any others that they have 
been collected more often and introduced in many places. 
It is likely that the extremes of Cuzco represent a com- 
paratively modern development, for in the valleys near 
Cochabamba, Bolivia, with conditions as favorable as 
those in Cuzco, Peru, the two forms (Plate XXXVI, 
F, G, H, I) of this race are known by Spanish descrip- 
tive names, mais amarillo and mais blanco instead of the 
Quechua names by which they are known in Cuzco. The 
soft texture of the floury endosperm resembles that of 
salpor of Guatemala and cacahuazintle of Mexico. Like 
these two varieties, Cuzco maize may also be flinty, a 
form in which it can be transported or stored in areas 
where insects and mold would damage floury ears. 
The ears are moderately long, tapered from a frequent- 
ly enlarged and irregular butt to a round grain-covered 
tip. Typical ears of Cuzco maize have eight rows of 
grains with spikelets so strongly paired that the cob in 
cross section appears like a cross, with deep sulci between 
the rows of paired spikelets. Frequently the second and 
third ears on a plant or ears grown under difficult con- 
ditions are distichous, with a flattened cob bearing one 
row of paired spikelets on each edge, somewhat resem- 
bling, even to the turned up lower glumes, some of the 
progeny of teosinte-maize crosses. The grains on these 
ears, as on ears which have not been completely polli- 
nated, are elongated spheres with a slightly pointed tip 
(the shape of the grains in teosinte and Tripsacum). Cuz- 
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