﻿AGRICULTURE. 
  183 
  

  

  properties 
  of 
  these 
  are 
  in 
  a 
  measure 
  overcome, 
  is 
  de- 
  

   cidedly, 
  for 
  common 
  purposes, 
  the 
  most 
  valuable, 
  as 
  it 
  is 
  

   believed 
  to 
  be 
  the 
  most 
  generally 
  cultivated 
  variety 
  ; 
  for 
  

   the 
  size 
  of 
  the 
  ear, 
  the 
  smallness 
  of 
  the 
  cob, 
  and 
  perhaps 
  

   the 
  yield 
  per 
  acre, 
  it 
  is 
  unsurpassed. 
  

  

  It 
  requires 
  careful 
  selection, 
  having 
  a 
  tendency, 
  in 
  rich 
  

   land, 
  to 
  run 
  too 
  much 
  to 
  stalk 
  or 
  to 
  return 
  to 
  one 
  or 
  the 
  

   other 
  of 
  the 
  varieties 
  in 
  which 
  it 
  originated. 
  

  

  Contrary 
  to 
  the 
  too 
  generally 
  entertained 
  opinion 
  that 
  

   all 
  our 
  seeds 
  run 
  out 
  in 
  time, 
  and 
  require 
  continual 
  

   changes 
  from 
  abroad, 
  this 
  corn 
  has 
  been 
  cultivated 
  for 
  

   more 
  than 
  thirty 
  years 
  on 
  the 
  same 
  plantation, 
  in 
  which 
  

   time 
  it 
  has 
  been 
  greatly 
  improved. 
  

  

  The 
  Flour 
  Corn 
  is 
  highly 
  esteemed 
  by 
  many 
  for 
  bread, 
  

   being 
  very 
  white, 
  and 
  pulverizing 
  readily 
  in 
  the 
  mill 
  to 
  a 
  

   soft 
  impalpable 
  meal, 
  free 
  from 
  the 
  gritty 
  character 
  of 
  

   that 
  from 
  the 
  flinty 
  varieties. 
  Its 
  chief 
  excellence, 
  how- 
  

   ever, 
  is 
  found 
  in 
  its 
  superiority 
  for 
  use 
  in 
  the 
  green 
  or 
  

   immature 
  state, 
  as 
  the 
  roasthig 
  ear, 
  being 
  unequalled 
  for 
  

   the 
  pulpy 
  sweetness 
  and 
  tenderness 
  of 
  the 
  grain 
  when 
  

   so 
  dressed. 
  

  

  It 
  is 
  claimed, 
  for 
  some 
  of 
  the 
  yellow 
  varieties, 
  that 
  

   they 
  are 
  the 
  most 
  nutritious, 
  as 
  evidenced 
  by 
  the 
  relative 
  

   weight 
  of 
  the 
  grain 
  and 
  the 
  percentage 
  of 
  alcohol 
  pro- 
  

   duced 
  by 
  distillation 
  ; 
  they 
  are, 
  however, 
  unsuitable 
  for 
  

   bread, 
  having 
  a 
  raw 
  dough-like 
  taste, 
  and 
  are 
  believed 
  

   to 
  be 
  unwholesome, 
  intestinal 
  diseases 
  being 
  sometimes 
  

   traced 
  to 
  their 
  use. 
  

  

  Corn 
  with 
  us 
  is 
  cultivated 
  chiefly 
  in 
  the 
  drill, 
  being 
  

   planted 
  on 
  the 
  ridge 
  or 
  in 
  the 
  water 
  furrow, 
  according 
  

   to 
  the 
  character 
  of 
  the 
  ground, 
  whether 
  flat 
  and 
  low 
  or 
  

   high 
  and 
  rolling 
  ; 
  the 
  success 
  of 
  either 
  mode 
  depending 
  

   somewhat 
  on 
  the 
  moisture 
  or 
  dryness 
  of 
  the 
  succeeding 
  

   season. 
  

  

  