NOTES ON INDIAN CORN. 219 



ties with the preceding variety, it may be profitably used for the same 

 purpose. It is also an excellent variety for boiling, when green. 



7. Virginia White Seed Corn. The ears of this corn which are not 

 very long (nor is the cob so long as those of the Big White or Yellow 

 Flint), contain from twenty-four to thirty-six rows of very long narrow 

 grains. These grains at their extreme ends are almost flat, and grow so 

 closely together from the cob to the surface, that they produce a greater 

 yield than any other variety in proportion to the size of the ears. They 

 contain more starch, and less gluten and oil than those of the Flint 

 kinds, and from their softness they serve as better food for horses ; but 

 are less nourishing to poultry and swine. This variety ripens later, 

 though it is more productive than any other kind. 



8. Early Sweet Corn. There are two kinds of this corn ; one with 

 the cob red, and the other white. The ears are short, and usually con- 

 tain eight rows, the grains of which when mature, are of a higher colour, 

 and become shrivelled, appearing as if they were unripe. It contains a 

 very large proportion of the phosphates, and a considerable quantity of 

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

 culinary purposes, and is delicious food when boiled green. 



9. Rice Corn. A small variety, with small conical ears, the kernel 

 terminating in sharp points which give them the appearance of burrs ; 

 the kernels in size and shape something like rice. It contains more oil 

 and less starch than any other kind, and when ground its meal cannot 

 be made into bread alone, but is dry like sand. From its oily nature 

 and peculiar size this corn is well adapted for feeding poultry. 



10. Pearl Corn, commonly called pop-corn, from the fact of its being 

 used for popping or parboiling. The ears of this variety are small, the 

 grains are sound, of various shades of colour (8), the white of a pearly 

 appearance ; and contains with the rice corn, more oil and less starch 

 than any other variety. 



11. Chinese Tree Corn. It is a pure white variety, a very handsome 

 ear, about ten inches long, has ten rows, grain very closely set, long and 

 wedge-shaped, well filled out to the end of the cob, some of the grains 

 slightly indented. One peculiarity of this corn is, the ears grow on the 

 buds of the branches, hence its name " tree corn." It is said to yield 

 from one-third to one-fourth more than the common varieties ; when 

 ground into meal it is handsomer and better flavoured than the common 

 varieties of white corn. There are generally two ears on a stalk, and 

 often three. 



There are many other species of corn, but the foregoing embrace 

 pretty well all those worthy of cultivation. 



