218 NOTES ON INDIAN CORN. 



4. Dutton Corn. The cob sometimes grows to a length, of fourteen 

 or fifteen inches, hut the grain is so compact on it, that two bushels of 

 small ears have yielded five pecks of shelled corn, weighing 62 lbs. to 

 the bushel. With proper management, an acre of ground will yield 

 one hundred to one hundred and twenty bushels to the acre. As it is 

 very oily, gives a good yield, and ripens early, it has always been a 

 favourite variety for culture in the North. 



5. Southern Big Yellow Corn. The cob of this corn is thick and long 

 the grain much wider than it is deep, and the rows unite with each other. 

 The grain contains less oil and more starch than the Northern Flint 

 kinds ; yet its outward texture is somewhat flinty, solid, and firm. It 

 comes to maturity rather later, affords an abundant yield, and is much 

 used for fattening animals. 



6. Southern Small Yellow Corn. The ears of this variety are more 

 slender as well as shorter than the last named ; the grains are smaller, 

 though of the same form, of a deep yellow, more firm and flinty, and 

 contains an abundance of oil, which renders it more valuable for the 

 purpose of shipping, or for feeding poultry or swine. 



7. Rhode Island White Flint Corn. The grains of this variety are 

 about the size and shape of those of the Tuscarora corn, but differs from 

 them in containing an abundance of a transparent colourless oil, which 

 may be easily seen through their clear pellucid hulls. The farinaceous 

 parts of the grains are white, and as the quantity of oil which they con- 

 tain is large, the flour or meal is more substantial as an article of food, 

 and less liable to ferment and become sour. 



8. Southern Little White Flint Corn. The kernels of this variety 

 are smaller than those of the preceding, and much resemble them in 

 shape, but they are more firm and solid, contain more oil, and conse- 

 quently are of more value for feeding poultry and swine, and for human 

 food. 



9. Dutton White Flint Corn. A variety not differing materially from 

 the Yellow Dutton Corn, except in the colour of the oil. 



10. Early Canadian White Flint Corn. Cultivated principally for 

 early boiling and roasting, while green. 



11. Tuscarora Corn. The ears contain from twelve to sixteen rows 

 of grain, which are nearly as deep as they are broad, of a dead whitish 

 colour on the extreme end, are entirely composed within of pure white 

 dextrine, except the germs. As it contains neither gluten nor oil it may 

 be profitably employed in the manufacture of starch. It is much softer 

 and better food for horses than the flinty kind, and if used before it 

 becomes sour, it may be converted into excellent bread. It is also an 

 excellent variety for boiling when green, or in the milky state. 



12. Fine White Flint Corn. The ears of this variety contain 

 twelve rows of rather white, roundish, thick grains which are filled 

 with a snowy white flour composed principally of starch, but contains 

 neither gluten nor oil. It is much used. As it possesses similar proper- 



