No. 151.] 439 



9. Early Sweet or Sugar Corn, sometimes called Pappoon Corn. — 

 This variety was introduced into Massachusetts, in 1779, by Captain 

 Richard Bagnal, of Plymouth, from the country bordering on the 

 Susquehannah, on his return from the expedition against the tribes 

 of the Six Nations, under the command of General Sullivan. There 

 are two kinds of this corn, one with the cob red and the other white. 

 The ears are short, and usually contain eight rows, the grains of 

 which, when mature, are of a light color, and become shrivelled 

 and appear as if they were unripe. It contains an unusually large 

 proportion of the phosphates, and a considerable quantity of sugar 

 and gum, though but little starch. It is extensively cultivated for 

 culinary purposes, and serves as a delicious food, either green or 

 dry. 



HEMATITE or Blood-red Corn, and Varieties of Different 

 Shades. — The lively hues, peculiar to the red, blue, and purple corns, 

 generally depend on the shades of the epidermis of the grains, and 

 not the oil. The origin of these colors appears to be purely acci- 

 dental, as white and yellow varieties have been planted at remote 

 distances from any other kind, and have produced kernels of a bril- 

 liant red. The different shades of color in corn are supposed to be 

 caused by diiferent proportions of iron, or other metals, combined 

 • with oxygen and some acid principle, acted upon by the rays of 

 light. 



1. Rice Corn, a variety with small ears, the grains of which are 

 of various shades of color, and often are of the size and shape of 

 rice. It contains more oil and less starch than any other kind; and 

 when ground, it cannot be made into bread alone, but is dry like 

 sar.d. From its oily nature and convenient size, this corn is pecu- 

 liarly adapted to feeding fowls.* 



2. Pop or Parching Corn, sometimes called Valparaiso Corn, Zea 

 curugua, of botanists, and Mais amarillo de Cancha, of the inhabi- 

 tants of Peru. — The ears of this variety are small, the grains are 

 semi-transparent, square shaped, with elongated heads; having various 

 shades of color, and contain next to the rice corn, more oil and less 

 starch, than any other kind. Its flavor is pleasant, when parched, 

 for which purpose it is generally preferred. This variety is believed 

 to be the Cara of the Incas of Peru, which, when parched, they call 

 Cancha, signifying a neighborhood or street. 



* See Dr. Jackson's Report, pp. 258 et 259. 



