No. 151.] 437 



White Corn. — The varieties which constitute this division are ex- 

 ceedingly variable, both as regards their composition and size, as 

 well as in their yield and times of coming to maturity. 



1. Rhode Island White Flint-Corn.' — The grains of this variety 

 are about the size and shape of the Tuscarora corn, but differ from 

 them in containing a transparent and colorless oil, which may easily 

 be seen through their clear, pellucid hulls. The farinaceous parts of 

 the grains are white, and as the quantity of the oil they contain is 

 large, the flour is more substantial as an article of food, and less 

 liable to ferment and become sour. In Rhode Island, where it pro- 

 duces an abundant yield, it is a favorite grain, and stands in high 

 repute. 



2. Sotdhern Big White Flint-Corn; having a large thick cob, 

 with twelve rows of kernels, much resembling in shape and size, 

 those of the big yellow, and like that variety, is less productive than 

 the white Virginia gourd-seed. It contains more starch and less oil 

 than the northern flint-corn; but is much softer and a better food 

 for horses, though not so fattening to poultry and swine. When 

 ground into meal, it is apt to become sour, and consequently is unfit 

 to be shipped in that state, unless previously prepared by being kiln- 

 dried. From this variety originated the genuine White Flint-Corn^ 

 employed for making the excellent hommony, so much in use in the 

 Middle and Southern States. 



3. Southern Little White Flint^Corn. — The kernels of this variety 

 are considerably smaller than those of the preceding, and much re- 

 semble them in shape; but they are more firm and solid, contain 

 more oil, and consequently are more valuable for feeding poultry and 

 swine, and for human food. Although the cob is smaller in propor- 

 tion to the size of the ears, the yield, per acre, is less abundant, and 

 lience is but little grown. 



4. Dufton White Flint-Corn; a variety not differing materially 

 from the yellow Dutton corn, except in the color of its oil. 



5. Early Canadian White Flint-Corn; cultivated principally for 

 early boiling or roasting, while green. 



6. Tuscarora Corn; a variety obtained from the Tuscarora Indians, 

 in the State of New York. The ears contain from twelve to six- 

 teen rows of grains, which are nearly as deep as they are broad, of 



