MAIZE. 79 



velop at the median point between this root and the stem ; these 

 serve to maintain the seedUng during the early stages. Next 

 whorls of permanent roots are formed just below the surface of 

 the soil, and lastly the " brace " or adventitious roots from the 

 first few nodes above the ground. The function of the latter 

 is to anchor the plant in wet and windy weather. 



Stem. — The stem varies in length from about 2 feet to 20 

 feet, depending chiefly on the varieties, soil and climatic con- 

 ditions. It is solid, i.e., filled with pith, and divided by nodes, 

 aerial and sub-aerial, 14 to 30 in number. 



The internodes on certain parts of the plant are grooved, 

 which seems to be a provision for accommodating the shank 

 or ear branch. When roots or ears arise, they spring from 

 a bud at the base of the groove. This bud is completely en- 

 wrapped by the leaf -sheath, which serves to protect it. 



Under some conditions, partly dependent on variety, char- 

 acter of season and distance betw^een plants, " suckers," or 

 basal branches, spring from the buds on the main stem near the 

 crown, these suckers afterwards developing independent root 

 systems.* 



Leaves. — The leaves are long, broad and tapering, very 

 flexible, and to prevent excessive transpiration will roll together 

 during very dry weather. 



Kernels. — Various colours are found, e.g., white, yellow, 

 orange, red, purple, black, striped, etc. ; the pigment may be 

 found in the seed-coat, aleurone layer, endosperm and even in 

 the embryo. 



Classification. - 



Order : Gramineae. 



Tribe : Maydeae. 



Genus : Zea. 



Species : Mays. 

 Montgomery^ mentions the following groups or agricul- 

 tural species, and acknowledges his indebtedness to Sturte- 

 vant : — 



Zea Mays iyidentata. — Dent or Flat Maize. — Varieties of 

 this group are readily recognised by the dent or hollow at the 

 crown of the kernel. The white starch of the endosperm 

 reaches to the top, while the horny starch is found along the 

 sides. Through the drying and consequent shrinkage of the 

 starch the crown becomes indented in various shapes, from a 

 " dimple " to a " bridge." The ears are usually larger, the 



