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NEW ENGLAND FARMER. 



SEVENTH AGRICULTUEAL MEETING 



At the State House, Feb. 25th, 1851. 



dant. There is a large quantity in the Canada 



Br. Charles T. Jackson in the Chair, — Subject, "In- 

 dian Corn and other Cereal Grains." 



Dr. Jackson said that he would call the attention 

 of the meeting to the structure of a grain of Indian 

 corn, Zea maze. This grain is a native of this 

 country, and it is cultivated very extensively. It 

 belongs to the class of grasses. The silk of corn 

 is the styles, each thread coming from each kernel 

 of corn. The polen or dust falls from the spindle 

 and passes through the silk to the grain. . If you 

 cut off or tie up the silk or spindle, there will be 

 no grain. 



He had not time to enumerate the different vari- 

 eties of corn, which were very numerous. An an- 

 alysis of corn is not reliable for purposes of practi- 

 cal utility, unless the variety is named, as there is 

 a great difference in different kinds of corn. 



Dr. Jackson then called the attention of the meet- 

 ing to figures of various grains of corn, showing 

 the proportion of gluten, starch, and the chit, which 

 abounds in phosphates. The Tuscarora corn was 

 nearly all starch. This is used mostly in its 

 green state. The chit of this corn is larger than 

 usual. He then directed attention to the White Flint 

 corn, considerably cultivated in Rhode Island. A 

 large part of this, on the outside of the starch, con- 

 sisted of gluten, which abounds in oil, hence it is 

 excellent for fattening. This variety had a consid- 

 erable portion of starch, and the chit is less than 

 that of the Tuscarora. The Pop corn consisted al- 

 most wholly of gluten, hence its snapping proper- 

 ties. When it becomes heated the oil explodes 

 and passes off in gas. One barrel before popped 

 makes 16 barrels. The Rice corn contains more 

 gluten than any other variety, and it is used only 

 for popping. Some kinds of it make 25 barrels from 

 one, by popping. Those kinds of corn that contain 

 a large portion of gluten keep much better than 

 those that abound in starch. As the potato, from 

 which starch has been made, is failing, we must 

 rely on corn to supply its place. 



Corn abounding in gluten, or oily matter, is not 

 good for horses, nor for man. In making bread of 

 it, it becomes necessary to add rye meal, that there 

 may be sufficient starch to induce fermentation. For 

 extemporaneous cooking, such as Johnny cakes, 

 flapjacks, &c., Tuscarora and other kinds composed 

 mostly of starch are the best. In answer to a 

 question. Dr. Jackson remarked that popped corn 

 was nutritious and easily digested. It was a mis- 

 taken notion that it would swell in the stomach, as 

 it was swelled to its fullest extent in popping. As 

 corn grows most naturally, starch abounds more in 

 corn as we proceed to the South, till we get into 

 South America, where it is about all starch; and as 

 we proceed North, the gluten becomes more abun- 



corn. 



Indian meal exported to England becomes mus-- 

 ty, and when the grain is kill-dried, it becomes bit- 

 ter, and it is not well ground in England. A gen- 

 tleman of this country sent to his friend in England, 

 corn in ears, and it was ground in a suitable mill, 

 and the bread and other dishes made from the meal 

 were much admired. With proper management, we 

 may export Indian corn, or meal, to a large extent. 

 A great deal of alcohol is made from corn, but it is 

 mostly used in the arts — in preparations of burning 

 fluid, of vinegar for the preparation of white lead, 

 &c. 



Dr. Jackson then proceeded to the consideration 

 of growing of Indian corn, what manures were re- 

 quired, and what the plant took from the soil that 

 was not returned to it, when the crop was sold off. 

 He showed by the analyses of this grain, that it con- 

 tained large proportions of the phosphates of lime, 

 magnesia, and potash. In all analyses there was 

 alarge portion of phosphoric acid. Thisshowswhat 

 ingredients should abound in the manure which we 

 apply to the soil. Bones contain a large portion of 

 phosphorate of lime. It is better to dissolve them 

 in sulphuric acid, and then make the manure into 

 a powder by adding ashes. 



Vegetables possess the exclusive power of draw- 

 ing nutriment from the soil, and preparing or man- 

 ufacturing it into food for animals and the human 

 race. They even convert stones into food. The 

 phosphates are the most important ingredients in 

 our manures. They abound in barnyard manure, 

 and in Gnano. The liquid manure from an animal 

 is worth as much as the solid manure. The better 

 way is to add substances to absorb the liquid ma- 

 nure, and apply it to the soil instead of the liquid 

 form. By preparing one part of plaster to 19 parts 

 of peat, a large quantity of liquid manure may be 

 absorbed and rendered a solid portable substance. 

 He would use lime as a decomposer. When added to 

 right soil, it rendered it inodorous, but it should be 

 covered with peat to prevent escape of ammoniacal 

 gases. 



Hon. M. P. Wilder stated that in regard to the 

 use of the phosphates. Prof. Mapes analized the soil 

 of a piece of land that would not produce corn, 

 and he found it deficient in phosphates, which he 

 supplied in a cheap manner, and then he obtained 

 a large crop of corn from that land. He thought 

 that with skill in rfianuiing, we might raise wheat 

 in this State with profit. Col. Wilder then pre- 

 sented for distribution several small packages of 

 the Troy winter wheat, which he had received 

 from the Patent Office; he also read an account of 

 it, showing that it was a hardy and productive va 

 riety. [We have some of this variety from the 

 Patent Office, which we will give to any who are 

 disposed to try it.] 



Hon. Mr. Brooks, of Princeton, read a paper 



