CORN. 33 



6. The sweet corns are characterized by translucent, horny 

 kernels and their more or less crinkled, wrinkled or shrivelled con- 

 dition. These corns are extensively grown for canning, especially in 

 the eastern parts of North America. 



7. The starchy-sw^eet corns have the lower part of the kernel 

 starchy, the upper part half-horny and translucent. Little is known 

 about this group. 



Agricultural value: When Columbus landed in the West 

 Indies, he was presented with a kind of bread made from a grain 

 which the natives called "mahiz." From this word is derived the 

 English maize, under which name the plant is known in Europe. 

 Columbus took corn home with him, but outside of Spain and 

 Portugal the plant was but slowly appreciated in Europe. It is 

 now grown there, especially in Italy, where corn porridge (polenta) 

 is the working man's common food, in Spain, where cakes of corn 

 meal (tortellas) are of great importance, and in the countries along 

 the lower course of the Danube. Latterly it has been grown ex- 

 tensivelj- in Europe, East India and Africa. Its cultivation in 

 Europe, Asia or Africa, however, cannot be compared with its cul- 

 tiv-ation in America. In South and Central America and in the 

 United States it is grown for both grain and fodder. Its importance 

 as a forage plant increases northwards with latitude; along the 

 northern limits of the corn belt it is grown principally for that pur- 

 pose. 



Fodder: Corn is commonly fed green as a supplement to pasture 

 in the late summer and autumn. It is liked by all kinds of stock, 

 but for soiling it is especially valuable for cattle. It is sometimes 

 cut green and cured into dry fodder, but it is retentive of moisture 

 and difficult to store for winter feeding 



W'hen grown for husking, the cured fodder, after the ripened 

 grain is removed, is hard and woody. When cut short for feeding, 

 moistened and left in a pile until fermentation starts, dry corn stover 

 becomes more succulent, is wholesome, and is a cheap, bulky food 

 for store cattle. It is, however, deficient in feeding value when 

 compared with corn cut about two weeks earlier and made into 

 ensilage with the grain. 



In Canada, corn is grown as an ensilage crop almost to the ex- 

 clusion of all others. Even along the northern limits of the corn belt 

 the early dwarf flint varieties, such as the common Eight-rowed 

 Yellow, will yield a larger food value per acre than any other forage 



28549—3 



