44 MEMOIR ON 



of this corn are large, the cob small, and the ears 

 usually from ten to thirteen inches in length, with only 

 eight rows. It ripens a little later than the golden 

 Si-cux, and is very prolific, the greatest crop, per acre, 

 that has yet been raised, being 136 bushels, weighing, 

 in the ear, 9,520 Ibs., or 70 Ibs. to the bushel, and 58 

 Ibs., when shelled. 



3. Canada Corn or Eight-rowed Yellow. This corn, 

 which is smaller, earlier, and more solid than any of 

 the preceding, contains more oil than any other variety, 

 except the rice corn, and the pop corn, properly so 

 called. It is highly valued for fattening poultry, swine, 

 &c., and is grown by many, in gardens, for early boiling 

 or roasting, when green. Notwithstanding it is very 

 prolific in ears, it is seldom planted in fields, except in 

 regions where the larger kinds will not thrive. 



4. Dutton Corn, a variety first brought into notice, 

 in 1818, by Mr. Salmon Dutton, of Cavendish, Ver- 



inont. The ears of corn from which it was originally 

 selected, on an average, were from eight to twelve 

 inches long, and contained from twelve to eighteen 

 rows. The cob is larger, and sometimes grows to the 

 length of fourteen or fifteen inches, but the grain is so 

 compact upon it, that two bushels of sound ears have 

 yielded five pecks of shelled corn, weighing 62 Ibs. to the 

 bushel. With proper management, an acre of ground 

 will produce from 100 to 120 bushels. As it abounds 

 in oil, gives a good yield, and ripens at least two weeks 

 earlier than the Canada corn, it has long been a fa- 

 vourite for culture at the North. 



5. Southern JBig Yellow Corn. The cob of this 

 variety is thick and long, the grains much wider than 

 deep, and where the rows unite with each other, their 

 sides fall off almost to a point. This gives the ouside 

 ends of the grain a circular form, which imparts to the 

 ear an appearance somewhat resembling a fluted column. 

 The grain contains less oil and more starch than the 

 northern flinty kinds, yet its outward texture is some- 

 what solid, flinty, and firm. It comes rather late into 

 maturity, affords an abundant yield, and is mucn used 



