CLASSES OF CORN 189 



commercial types may be named as dent corn, flint corn, sweet 

 corn, and pop corn. In the botanical sense there are two other 

 types, pod corn and soft or flour corn, but these have no partic- 

 ular value in agriculture and commerce. 



Most of the field corn grown is dent corn. The crown of the 

 kernels is usually dented in because the hard or flinty portion of 

 the kernel is on the sides only. The crown is much softer than in 

 flint and pop corn. The yield in pounds or bushels per acre is 

 greater than with other types of corn. The corn plants of the 

 dent varieties do not sucker so much as the flint varieties. The 

 length of season required for maturing the crop is greater for dent 

 corn, but short season varieties are being developed. 



Fia. 131. One hundred sixty-seven bushels of Boone County white corn raised by 

 this young man on one acre in Virginia. Note the large proportion of very good ears. (U. 

 S. D. A.) 



Flint corn is hard on the crown, as well as on the sides of the 

 kernel, and stock do not masticate it so well. The ears are usually 

 very slender and bear a small number of rows of kernels. The 

 crop will mature in a shorter period and is therefore grown farther 

 north than most varieties of dent corn. The fodder of flint com 

 is valuable because of the great number of leaves and suckers. 



Sweet corn has a supply of sugar instead of so much starch. 

 The amount of hard or horny part of the kernel is limited, or 

 wanting. This type is grown chiefly for use as green corn and for 

 canning purposes for human food, but the stalks are valuable for 

 fodder. In soiling systems of feeding some varieties of sweet corn 

 are much used because they mature even earlier than vflint corn. 



Pop corn is especially valuable as human food when popped. 



