234 INDIAN CORN. 



yet glazed and hardened, the flavor of corn attains its 

 highest perfection. The ears of the sweet varieties, 

 while yet green, succulent, and juicy, are universally 

 esteemed a luxury, whether boiled or roasted ; and the 

 grains, when shaved or grated from the cob, are skil- 

 fully converted into a diversity of fritters, cakes, pud- 

 dings, pies, and other numerous preparations. Some 

 kinds of green corn are thought by many to resemble 

 and rival, when rightly prepared, the flavor of the 

 oyster, and are consequently highly popular with a 

 large class of consumers. 



This increasing fondness and demand for the 

 favorite kinds of sweet corn have caused them to be, 

 within the last few years, very extensively preserved 

 by various processes, either of drying, pickling, or 

 canning, which is now so successfully done that the 

 flavor of the green state is retained, and proves highly 

 acceptable on the table at a later period of the year. 



Judging from the remarkable and continually in- 

 creasing demand for some of the leading varieties of 

 green corn during the season of its growth, and the in- 

 creasing quantities annually put up for winter, it would 

 seem as if the general fondness for it amounted to a 

 passion. The immense supplies poured into our large 

 cities during the summer are almost incredible, and 

 the process of canning it bids fair to grow up into an 

 extensive branch of business. When it is considered 

 that, in addition to the vast amount brought into 

 market, nearly every farmer raises a supply for home 

 consumption, it will be seen that the crop of sweet 

 corn, even by itself considered, forms, both as to 



