INDIAN CORN. 45 



for fattening swine. Mixed with either of the white 

 gourd-seed varieties the Yellow Gourd- Seed is produced, 

 which is often mistaken for an original form. 



6. Southern Small Yellow Corn. The ears of this 

 sort are more slender, as well as shorter, than the last 

 named variety ; the grains are smaller, though of the 

 same form, of a deeper yellow, more firm and flinty, and 

 contain an abundance of oil, which renders them more 

 valuable for the purposes of shipping, or for feeding to 

 poultry and swine. Although it is less productive than 

 the big yellow, it ripens earlier, and consequently is 

 sooner out of the reach of the autumnal frosts. Some 

 valuable hybrids have been produced between this and 

 the big yellow, the Virginian white gourd-seed, and 

 other large varieties. 



WHITE CORN. The varieties which constitute this 

 division are exceedingly variable, both as regards their 

 composition and size, as well as in their yield and times 

 of coming to maturity. 



1. Rhode Island White Flint-Corn. The grains of 

 this variety are about the size and shape of those of the 

 Tuscarora corn, but differ from them in containing an 

 abundance of a transparent and colourless oil, which 

 may easily be seen through their clear, pellucid hulls. 

 The farinaceous parts of the grains are white, and as 

 the quantity of oil they contain is large, the flour is 

 more substantial as an article of* food, and less liable 

 to ferment and become sour. In Rhode Island, where 

 it produces an abundant yield, it is a favourite grain, 

 and stands in high repute. 



2. Southern Big White Flint- Com, having a large 

 thick cob, with twelve rows of kernels, much resem- 

 bling, in shape and size, those of the big yellow, and 

 like that variety, is less productive than the white 

 Virginian gourd-seed. It contains more starch, and 

 less oil than the northern flint-corn ; but is much 

 softer and a better food for horses, though not so fat- 

 tening to poultry and swine. When ground into meal, 

 it is apt to become sour, and consequently is unfit to be 



