4 THE BOOK OF CORN 



them in quantities, and all the more that they are not 

 sufficiently hard to pass intact through the digestive 

 organs. Probably so unprotected a species was^ be- 

 coming more and more rare in some limited regions, 

 and was on the point of becoming extinct, when a wan- 

 dering tribe of savages, having perceived its nutritious 

 qualities, saved it from destruction by cultivating it. 

 I am the more disposed to believe that its natural area 

 was small, that the species is unique; that is to say, 

 that it constitutes what is called a single-typed genus. 

 The genera which contain few species, and especially 

 the monotypes, have as a rule more restricted areas 

 than others. Paleontology will perhaps one day show 

 whether there ever existed in America several species 

 of Zea, or similar gramineae, of which maize is the last 

 survivor. Now, the genus Zea is not only a monotype, 

 btit stands almost alone in its family." 



Whether the true origin of Indian com, one of the 

 most important cereals of the world, will ever be ascer- 

 tained, is doubtful. But so much is certain, that the 

 white settlers of America early learned from the native 

 Irldians the use of corn as an article of food. Several 

 Indian names for certain preparations, such as samp, 

 hominy, succotash, have passed into the language of 

 the American people. 



Since these early days, when cultivation was very 

 crude, the grain has been improved so that it is now 

 adapted to almost any climatic condition in the United 

 States. The Indians planted their com with sticks. 

 Floods and drouths wrought havoc with the corn 

 plants. Lack of cultivation and the constant stmggle 

 for existence prevented large development of the 

 kernel. The early samples of corn were diminutive 

 compared with those of to-day. 



