40 A STUDY OF WHEAT. 



although it grows in the greatest abundance through the whole 

 continent. It is found in its wild state in Paraguay and Chili. 

 The cultivation of maize has within the last century increased 

 to an enormous extent over the American Continent and 

 throughout the most part of Asia, Africa, and Southern Europe. 

 In the United States in 1870 there were raised 760,944,549 

 bushels of corn. It requires so little labor for its production, 

 that it is among the most popular and cheapest grains cul- 

 tivated, and consequently is produced by the poorer people of 

 almost every country. 



It is a most beautiful plant, and were it not so common 

 it would be cultivated as an ornamental plant for the lawn 

 and the flower garden. There are many different varieties of 

 the foilage, some with broad leaves thrown off from a tall and 

 stately plant, while others are dwarfs, growing only a foot, or 

 a foot and a half high with beautifully striped leaves. 



Some writers have claimed great antiquity, and an Eastern 

 origin for maize ; while others and able botanists have dis- 

 agreed with them strongly. M. De Condolle says, "Maize is 

 of American origin, and was not introduced into the old world 

 until after the discovery of the new. It was found to be cul- 

 tivated by the aborigines from New England to Chili." The 

 .poet Barlow has said the same, though in a different way : 



Assist me first with pious toil to trace 

 Through wrecks of time thy lineage and thy race ; 

 Declare what lovely squaw, in days of yore 

 (Ere great Columbus sought thy native shore,) 

 First gave thee to the world ; the works of fame 

 Have lived indeed, but lived without a name. 



Varieties not now in cultivation have been found in tombs 

 of an antiquity greater than that of the Incas ; and Darwin 

 discovered " heads of maize embedded in a beach which had 

 been upraised at least 85 feet above the level of the sea." 



Recent analyses shows the following percentage of nutri- 

 tive principles, as made by Dr. Dana : 



Starch, oil, sugar and zeine 77 -09 



Nitrogenous matter, albumen 12. 60 



Water 9.00 



Salt 1.31 



