Sl§ [Assembly 



Mr. Houghton, of Rahway, New Jersey — Our northern corn, if 

 judged by its price in market, is to be preferred to any other, for it 

 brings always two cents per bushel more than any other corn. 



Col. Clark — Our northern corn weighs six pounds per bushel more 

 than the southern corn. 



Mr. Wakeman — Our northern hard corn is oily, and what is term- 

 ed pop corn, owes its peculiar property to its oily nature. I read the 

 following remarks from an intelligent writer, " Of the grain stuffs, 

 rice and corn differ in this, that the former contains the least fatty 

 matter, and corn the most, and ranging between these extremes, we 

 have wheat, oats, rye, barley, &c., all different, and yet are capable 

 of being applied to the conditions best suited to them. It is on ac- 

 count of the fatty nature of Indian corn, that it is such a strong 

 kind of food, and that persons unaccustomed to it cannot at first en- 

 dure it. The nations which feed chiefly on rice, are not near so ro- 

 bust as those which use Indian corn, as the blacks at the south mostly 

 do. Persons unaccustomed to this kind of food, therefore, will do 

 best to commence with the white Indian meal, in preference to the 

 yellow, as it is not so rich. This preference has already occurred in 

 England, where the article is new. There is only one more obser- 

 vation which I wish to make. As Indian corn meal contains so 

 much fat in it, if kept too long it is liable to become rancid, and it 

 is then more or less unfit for use. In the shipments made to the 

 West Indies, the meal is commonly kiln-dried, to obviate as much as 

 possible, this tendency to rancidity. For reasons just detailed, the 

 white corn meal will keep rather better; and from its being lighter 

 and milder, it is as much preferred for use in warm climates, as the 

 yellow for similar inducements is in cold. 



Mr. Hyde — The discussion of this question here, ought to be care- 

 fully conducted, for it may have some influence on public opinion 

 abroad. There are two kinds of southern gourd seed corn, one white 

 and the other yellow. Our western corn is a flat grain, and is both 

 ■white and yellow. Our northern white and yellow corn have more 

 gluten and less starch than the southern corn; so has the corn of the 

 western country. The differences of quality are almost as distin- 

 guished as the latitudes in which they are produced. I have raised 

 the Canada corn in Missouri, and its growth was there so rapid, that 

 it was fit for eating by the first day of July. The white corn of 

 Rhode Island, has more starch than most northern corn. Jersey corn 

 has more yet, and makes better bread. Our western corn has yet 



