110 AGRICtrLTtrfcAL TEXT-BOOK 



Tviscarora Corn docs not contain either oil or gluten.* There is a dif* 

 forence also in the mode, of distribution of the oily and glutinous parts 

 of corn ; the Southern and Dert varieties having the oil and gluten on, 

 the sides of the elongated seed, while the starch projects quite through 

 the grain to its summit, and by its contraction in dry ing, produces the pe&amp;gt; 

 culiar pit or depression in this variety of grain. Popping Corn contains 

 the oil in little six-sided cell&amp;lt;* in the horny portions of the grain, in the 

 form of minute drops. When heated, the oil is decomposed into car- 

 buretted hydrogen gas, and e^ery cell is ruptured, the grain being com* 

 pletely voluted. 



(D.) The meal of those varieties containing much oil is less liable to 

 ferment and become sour. 



(E.) The colors depend upon that of the hull and of the oil ; the 

 latter, when yellow showing its color through a transpa:ent epidermis 

 (or skin.) The color of the oil varies much in different varieties. Red 

 and blue corn owe their hues to the colors of the epidermis. 



(F.) The oil appears to reside chiefly immediately under the hull, so 

 that when animals do not digest the outer coating of the grain, as is the 

 case when corn is fed unground to hogs, much of the oil is lost. 



((7.) The inorganic salts, and especially the phosphates appear to be 

 confined to the chit and germ. (Jackson.) 



(H.) The large eight-towed yellow corn contains 13.9 per cent, of 

 albumen, Casein, and gluten, while the Sioux contains 16.5 per cent, of 

 the same. 



The eight-rowed Squaw Corn contains G0.6 per cent&amp;gt; of starch, sugar, 

 oil, and gum, while the eightrowed small white Flint contains 76.6 per 

 cent of the same. If the Squaw Corn is worth fifty cents a bushel for 

 fattening, the Flint would be equally cheap at fifty-eight cents a bushel. 

 (Gould.) 



*There are apparently two sorts of corn known as the &quot; Tuscarora&quot; the one men 

 tioned above as devoid of oi!, if the analysis is correct &amp;gt; and one analyzed by Dr 

 Salisbury (Known also as &quot; Turkey Wheat,&quot;) which contains 5.32 per cent, of oil, 

 calculated without the water. &quot;What we ourselves have grown as &quot; Tuscorora,&quot; was 

 a peculiarly dry, starchy grain&amp;gt; with a thin skin, apparently deficient in oil. We 

 would here refer the reader to the admirable Essay on Corn by Dr. Salisbury, con 

 taining the most complete and accurate examination of this grain perhaps ever mad?) 

 in the Transactions of the New York State Agricultural Society, vol. viii, 1848. It 

 occupies 199 closely printed octavo pages ; and we would willingly have extracted 

 more from it had our limits permitted. As these volumes, however, are not difficult 

 to meet with, we prefer referring the reader to the Essay itself, as any quotations 

 must prove deficient without the context 



