438 [Assembly 



a whitish color on the exterior, and composed entirely within, of 

 pure white dextrine and starch, except the germs. As it contains 

 neither gluten nor oil, it may profitably be employed in the manu- 

 facture of starch. It is much softer and better food for horses than 

 the flinty kinds, and if used before it becomes sour, it may be con- 

 verted into an excellent bread. 



7. White Flour Corn.^ — The ears of this variety contain twelve 

 rows of rather thick, roundish grains, which are filled with a 

 snowy white flour, composed principally of starch, but does not con- 

 tain either' gluten or oil. It is much used in some parts of the coun- 

 try, particularly in New Jersey, for grinding up with buck-wheat, 

 mixed in proportion of four or five to one of corn, in order to im- 

 prove the color and other qualities of the buckwheat flour. As it 

 possesses similar properties as the preceding variety, it may be pro- 

 fitably employed for the same purposes. 



8. Virginia White Gourd-Seed Corn. — The ears of this corn, 

 which are not very long, neither is the cob so large as those of the 

 big white or yellow flint, contain from twent}--four to thirty-six rows 

 of very long, narrow grains, of so soft and open a texture, that they 

 will not bear transportation, by sea, unless they are previously kiln- 

 dried, or completely excluded from the moist air. These grains at 

 their exterior ends are almost flat, and grow so closefy together from 

 the cob to the surface, that they produce a greater yield than any 

 other variety, in proportion to the size of the ears. They contain 

 more starch and less gluten and oil than those of the flint kinds; 

 and from their softness, they serve as better food for horses, but are 

 less nourishing to poultry and swine. The color of this variety is 

 always white, unless it has been crossed with other kinds, which 

 may invariably be known by a small indenture in the ends of the 

 grains, when perfectly dried. The oily and glutinous part of the 

 Virginia gourd-seed always occur on the sides of its elongated grains, 

 while the starch projects quite through to their summits, and by con- 

 traction in drying, produces the pits or depressions peculiar to their 

 ends. This variety is later ripe, though more productive than any 

 other kind. Several valuable hybrids have been produced by its 

 cross fecundation with the yellow and white flinty sorts, among 

 which, are the Yellow Gourd-Seed, and the celebrated Burden and 

 Baden varieties, the latter of which has produced as many as ten 

 ears to a stalk. 



