GRASSES, GRAINS, AND PLANTS. 579 



from the Rocky Mountains to Paraguay, but in this state, in- 

 stead of having each grain naked, it is completely covered with 

 glumes or husks. A variety of the wild corn has been culti- 

 vated of late years in the Northern States, under the name of 

 "Texas corn." This grain was found by the first European 

 explorers of the continent to be everywhere cultivated by the 

 natives. 



Only one species has usually been recognized in this country, 

 but the late M. Bonafous, director of the Royal Agricultural 

 Garden of Turin, describes four distinct species, viz. : 



1. Zea Mays, With leaves entire. 



2. Zea caragua, With leaves denticulated. 



3. Zea hirta, With hairy, leaves. 



4. Zea erythrolepis, With grains compressed and red glumes 

 (husks). 



From these, but especially the first, all the varieties at present 

 cultivated have sprung. 



It has a wide range of temperature in America, flourishing 

 from about 40 of southern to beyond the 45 of northern lati- 

 tude. In Mexico its highest limits vary from 2000 to 8000 feet 

 above the level of the sea ; and the time necessary for it to ripen 

 differs from six weeks to seven months, according to the mean 

 temperature. In Europe, it is grown from the shores of the 

 Mediterranean as far north as the Netherlands. The region of 

 cultivation appears to be gradually extending north ; probably 

 by the origin of new and hardy varieties. It is also grown in 

 Northern, Southern, and Western Africa, India, China, Japan, 

 Australia, the Sandwich Islands, the Azores, the Madeiras, the 

 Canaries, and numerous other ocean islands. With the excep- 

 tion of rice, it is the food of a larger number of human beings 

 than any othe'r grain. 



In the United States, it was largely cultivated by the English 

 on James River, Virginia, 1608, the Indian mode being closely 

 followed. Since then it has been everywhere a favorite crop, 

 and annually a large quantity is produced. 



The varieties are very numerous, depending upon the charac- 

 ter of the soil and climate, from the small shrubby corn of 

 Northern Canada to the gigantic stalks of the Southern States ; 

 and the composition and nutritive qualities of the grain vary in 



