352 CEREALS. 



good stock corn, the "White Gourd Seed ;" while for hogs, 

 the favorite sorts are the "Yellow or Red corn." These 

 kinds have proved themselves to he the corn for Tennessee, 

 and whenever the Southern farmer sends north of the Ohio 

 for corn seed, he will be ashamed of his corn field in 

 summer. 



It will be seen from the analyses here appended, that 

 there are material differences in the very constituents of 

 these varieties of corn, calculated to adapt them for the 

 very uses to which they are applied. The White corn 

 abounds in starch; and is almost destitute of oil, and so 

 is well suited for bread and hominy; while the yellow 

 corn contains a large ^proportion of oil, which, as a tat 

 producer, is adapted to the fattening process. Many per- 

 sons lay great stress on the size and color of the cob, and 

 not without reason. In Middle Tennessee, the "Little red 

 cob," or Willis corn, is a favorite with almost everyone. 

 As a rule this is a gourd seed and the ear is nearly all 

 grain, as the cob is very small, while the grains are very 

 long and have very fine tips, barely touching the cob and 

 • crowding outward. 



The white cob is generally- a flint, and makes excellent 

 bread, giving less bran than the gourd seed, but from the 

 hardness of its grains is not so well suited for horses. 



One of these flint varieties is the "Hominy Corn," which, 

 as its name implies, is used almost solely for the manufac- 

 ture of hominy. The flints are much less apt to injure 

 from exposure to the weather, the gourd seed 'being more 

 pervious to moisture. The " Yellow" and " Red" are sup- 

 posed to be more prolific, the ears being larger, the grain 

 heavier, and the stalks more vigorous. The large crops of 

 the country, to be hereafter noticed, are usually Yellow 

 corn. 



The subjoined tables of analysis will give a good idea of 

 the composition of the several sorts. 



The relative proportions of the constituents of each corn 



