AGJttCtJLTURAl ?EXT-B0O, 



p c/rk and beef ; and also various manufactures, such as oil, stea- 

 rine, bristles, Prussian Blue, &c. ; and large quantities of valu 

 able manure f in the shape .ot refuse and oftal, In one or other 

 of these forms, a large amount of corn is annually exported to 

 foreign countries ; and the industry of the United States greatly 

 depends upon it, The same evils, however, which attached to 

 the growth of the potato in Ireland, may, it is feared, hereafter 

 follow the great production of corn in those States where it i 

 most easily raised. 



276, The varieties are very numerous, depending upon the 

 character of the soil and climate, from the small shrubby corn 

 of Northern Canada to the gigantic stalks of the Southern 

 States ; and the composition and nutritive qualities of the grain 

 tary in like proportion. In practice this is a very important, 

 fact, as the nutritive value of corn is constantly varying according 

 to circumstances. 



(A) The Phosphates differ in quantity according to variety. Sued 

 Corn appears to contain the most. Dr. Jackson analyzed two grains of 

 corn (theTuscaroraand Sweet Corn)grown on the same eaf, and he found 

 nearly double the amount of phosphates in the latter, showing that even 

 when mixed, so as to grow on the same plant, each variety retains its 

 power of select ng its appropriate quantity of inorganic salts. A crop 

 of Sweet Corn will take twice as much of the phosphates from the soil 

 as the other variety, but at the same time will give more material to 

 the animal for the formation of bone, On the same principle the 

 stiffness of the joints and lameness of the feet common in horses fed 

 too freely with corn may be explained, these affections arising from an 

 unnatural giowth of bone procured from the corn. 



(B.J The proportion of Starch changes according to the variety and 

 climate. Southern Corn contains more than Northern. Tuscarora con 

 tains the most of any variety elamined. Rice Corn, and Pop Cora 

 contain the least. 



((7.) The relative proportions of oil and gluten also vaiy in the same 

 manner. Rice Corn contains the most oil ; Pop Corn, Canada Corn, 

 and Brown Corn rank next. Burden Corn has a very fine white oil- 



