238 



OATS MAIZE 



The following analyses, compiled chiefly by Wiley, Konig and 

 Hendrick, may serve to show the variability in composition : 



Maize, Indian Corn, or " Mealies " (Zea mays) is one of the most 

 important cereals. 



The grain is largely used for human food, as food for cattle, horses 

 and mules, and the green leaves and stalk can be used as fodder. 



By fine grinding, after removal of the bran, it yields "corn flour" 

 or " maizena," used as a substitute for arrowroot and in cookery. The 

 unripe grain on the cob is considered a delicacy by some people. The 

 spathes or sheaths of the cob can be made into paper. 



The plant is a majestic one, sometimes attaining a height of 12 or 

 15 ft. The male flower is borne at the top of the stem in a feathery 

 panicle, while the female flowers, usually 2 or 3 on each shoot, grow 

 out from the axils of the leaves enveloped in a membranous sheath, 

 the long, often pink, styles hanging out from the tops of the sheaths 

 as silky filaments. After fertilisation (the pollen often being wind 

 borne), the female flowers each form an ear or "cob" consisting of a 

 central conical woody core, with the grain arranged regularly around 

 it and enveloped in several spathes. 



Many varieties are known, differing in shape, size, colour, number 

 of rows on the cob, and other properties. 



The varieties may be classed into five types : 



1. Dent corn, in which the starchy main mass of the grain is en- 

 veloped, except at the top, by a horny layer. As the white floury 

 inner starch dries, contraction occurs which is resisted by the horny 

 layers, ancl therefore produces an indentation at the top of the grain. 

 This gives the grain a supposed resemblance t9 a tooth, hence the 

 name dent. 



2. Flint corn, in which the white flowery starch is entirely sur- 

 rounded by the horny layer. The grain therefore remains smooth and 

 convex at the top. Flint corn has a translucent appearance and may 

 be white or coloured. 



3. Pop corn, in which nearly all the starch is horny. 



4. Soft corn or bread corn, in which there is practically none of the 

 horny coating. The grain remains smooth on drying, since contraction 

 is uniform. This variety is opaque in appearance. 



5. Sweet corn or sugar corn, in which the starch is partially replaced 



