166 CORN. 



For cultivation in the Southern States and tropical cli- 

 mates it has been found to be peculiarly adapted, as it not 

 only possesses there the sweetness and excellence that distin- 

 guish the Sweet Corn of the temperate and cooler sections, 

 but does not deteriorate by long cultivation, as other sweet 

 varieties almost invariably are found to do. 



Parching Corn Stalk six feet high, usually producing two 

 (White Ker- , . , . . * . , 



nel). ears, which are irom six to eight inches long, 



quite slender, and uniformly eight-rowed ; cob 

 white ; kernel roundish, flattened, glossy, flinty, or rice-like, 

 and of a dull, semi-transparent, white color. When parched, 

 it is of pure snowy whiteness, very brittle, tender, and well 

 flavored, and generally considered the best of all the sorts 

 used for this purpose. 



In many parts of New England, the variety is somewhat 

 extensively cultivated for commercial purposes. Its peculiar 

 properties seem to be most perfectly developed in dry, grav- 

 elly, or silicious soils, and under the influence of short and 

 warm seasons. In field culture, it is either planted in 

 hills three feet apart, or in drills three feet apart, and 

 eighteen inches apart in the drills. The product per acre is 

 usually about the same number of bushels of ears that the 

 same land would yield of shelled corn of the ordinary field 

 varieties. 



Increase of size is a sure indication of deterioration. The 

 cultivator should aim to keep the variety as pure as possible 

 by selecting slender and small-sized but well-filled ears for 

 seed, and in no case to plant such as may have yellow or any 

 foreign sort intermixed. The value of a crop will be dimin- 

 ished nearly in a relative proportion to the increase of the 

 size of the ears. 



Parching Corn A Yellow variety of the preceding. It 



retains its color to some extent after being 



parched ; and this is considered an objection. It is tender, 



