SWEET CORN 47 



above varieties, with a tendency to develop the small scales at the 

 base of each kernel into large size. 



The relationship of the six types may be illustrated by the follow- 

 ing: 



1. All hard starch pop-corn 5. Sweet corn, any kind that does 



2. All hard but center flint corn not develop starch. 



3. Crown of soft starch dent corn 6. Pod corn, any kind that develops 



4. All soft starch soft corn glumes or " pods." 



Pop-corn (Zea Mays everta). Very hard corneous endo- 

 sperm ; kernels small. Popping quality due to the explosion of moist- 

 ure on the application of heat. The kernel is so hard that the 

 moisture is retained until it reaches high temperature. There are 

 two types of pop-corn known as rice corn, with pointed kernels, and 

 pearl pop-corn, with round kernels. All common colors and size of 

 ears vary from 2 to 7 inches in length. Rows 8 to 16. Tom Thumb 

 pop-corn is the smallest variety of corn grown. 



Flint Corn (Zea Mays indurata). Horny outside, and soft 

 starch in center. Kernels usually rounded, though some varieties 

 have short flat grains. Flint corn is adapted to cooler climates and 

 higher altitudes than dent corn and is therefore the principal variety 

 of corn in climates too cool for dent corn. Length of ear varies from 

 6 to 14 inches ; rows 6 to 14 ; all colors. 



Dent Corn (Zea Mays indentata). Horny starch on sides and 

 soft starch in center. The soft starch shrinks in drying, thus giving 

 the dent. The plant varies in height from 5 to 18 feet, the ear varies 

 in length from 6 to 12 inches, and has 8 to 24 rows. Practically the 

 only type cultivated in the corn belt. 



Soft Corn (Zea Mays amylacea). Sometimes called flour 

 corn. Endosperm composed of all soft starch. Kernels shaped like 

 flint corn; all colors, but white and blue most common. Ears are 

 6 to 10 inches in length and mostly 8- to 12-rowed. 



Sweet Corn (Zea Mays saccharata). Translucent, horny and 

 wrinkled kernels. Sweet corn develops very little or no starch, ap- 

 parently being any type of corn lacking the factor for converting its 

 sugars into starch. Has sweeter taste than other corns. 



Other types of corn, but much more rare, are Coyote corn (Zea 

 Mays canina), Zea Mays japonica, a variety with striped leaf; Zea 



