MAIZE. 107 



advantageous to this country, is the shortness of time 

 required for its growth, whereby the late frosts to 

 which we are sometimes liable in spring, and the 

 early frosts of autumn, would be alike avoided. This 

 particular variety is cultivated in some of the middle 

 regions of the European continent, as well as in some 

 parts of North America, from which latter country it 

 is understood to have its origin. It is also partially 

 cultivated in Germany, not as a bread-corn, but that 

 it may be malted and used in the preparation of a 

 kind of beer, or made to yield an ardent spirit. The 

 use chiefly made of it, however, is that of fattening 

 swine and poultry. 



In the cultivation of Indian corn in northern 

 climates, it is proper to make choice of warm spots, 

 and particularly to avoid shady situations. In order 

 to admit the sun as much as possible to the plants, 

 and probably also with the view of affording more 

 nutriment to the grain, it is usual to remove the 

 blades, together with the top and tassel, as soon as its 

 office of dropping its fecundating farina upon the ears 

 has been fully accomplished. This process is very 

 easy of performance : when the blades and tops are 

 perfectly dry they are stacked and thatched, and form 

 an excellent substitute for hay and chaff in the spring, 

 both for cattle and horses, as well as for sheep, all 

 these animals being attracted by its sweetness. 



It may generally be known when the corn is ri- 

 pened by the dry and white appearance put on by 

 the husk : a more intimate inspection is, however, 

 accomplished without difficulty. The ears must then 

 be plucked off, together with the husks, and con- 

 veyed at once in carts to the barn. In America, the 

 stalks are usually left standing for some time longer. 

 Being then cut near to the ground, tied up into 

 bundles, and stacked in a dry place, they will prove 



