26 AMERICAN INDIAN CORN AND STORY. 



the grasses used for food, having the appearance every where of a 

 tropical plant. In Italy the flour is prepared for many dishes, all of 

 which are called polenta. All attempts to extend its cultivation in 

 England have failed, as the climate is too cold and moist, generally. 

 In Mexico a saccharine beverage is prepared from it with much ad- 

 dress by the Indians, and they thus used it when conquered by Cortez. 



The, American Indian Corn is the largest grain of this kind known. 

 Its stalk often attains at the West to the height of 12 and even 20 feet, 

 and yields very abundantly, as we have before shown. The average 

 crop of last year in the United States was 441.829.246 bushels. In 

 some of the provinces of Mexico, at an elevation of 6 or 7000 

 feet, wnich nearly corresponds with our temperate climate, it also 

 yields even 800 for 1. This variety rarely comes to maturity in extreme 

 northern climates, nor can it be relied on, it is thought, as a safe crop 

 in any part of Europe. Manures are rarely used in our Western 

 States in raising this grain, nor so much in the Eastern States, as with 

 some others. The 12 rowed corn is said to be best for planting and 

 also for the amount of product. Buel said that it is earlier than any 

 other field variety, and that two bushels of ears yield 5 pecks of shelled 

 grain, weighing 62 Ibs. the bushel. Others say the eight-rowed proves 

 the most valuable, though it may be hard to make a superficial obser- 

 ver believe it. 



Three varieties are best for green corn, which by a little pains may 

 be picked four weeks earlier than field corn, viz. : Golden Soix, Flour 

 Corn or York Cheat, and Sweet corn. The first is the earliest and is 

 well flavored ; the second is white and soft, and lasts till sweet corn 

 is fit for use. It was called cheat from its having been mixed when 

 ground with flour. And the third is superior to the rest for boiling, 

 sweetness, etc. 



The Aborigines of our country were guided in the time of sowing 

 maize by the appearance of some particular bud, or certain fish within 

 their waters. They shelled it from the cobb soon after harvesting, 

 dried it thoroughly in the sun and then buried it in the earth, sur- 

 rounded by mats of dried grass. They had a tradition respecting this 

 grain which was related by a Susquehannah Chief, and recorded by Dr. 

 Franklin. In the beginning," said this child of nature, our fa- 

 thers had only the flesh of animals to subsist on, and if their hunting 

 was unsuccessful, they were starving. Two of our young hunters 

 having killed a deer, made a fire to broil a part of it, when they were 

 about to satisfy their hunger, they beheld a beautiful young woman 

 descend from the clouds and seat herself on that hill, which you see 

 yonder among the blue mountains. They said to each other, it is a 

 spirit that has perhaps smelled our broiling venison and wishes to eat 

 of it ; let us offer some to her. They presented her with the tongue. 

 She was pleased with it and said, your kindness shall be rewarded ; 





