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INDIAN CORN. 



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 grains of this variety are 

 about the size and shape of those of the Tuscarora corn, but differ 

 from them in containing an abundance ol transparent colourless oil, 

 which may be easily seen through the clear pellucid hulls. The 

 farinaceous parts of the grains are white, and as the quantity of oil 

 which they contain is large, the flour or meal is more substantial as 

 an article of food, and less liable to ferment and become sour. 



7. Southern Little White Flint Corn. — The kernels of this variety 

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

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

 quently are of greater value for feeding poultry and swine, and for 

 human food. 



8. Button White Flint Corn. — A variety, not differing materially 

 from the yellow Button corn, except in the colour of the oil. 



9. Early Canadian White Flint Corn. — Cultivated principally for 

 early boiling and roasting while green. 



10. 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, and 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, may be converted into excellent bread. It 

 is also an excellent variety for boiling when green, or in the milky 

 state. 



11. 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. As it possesses similar properties with the preceding 

 variety, it may be profitably used for the same purpose. It is also 

 an excellent variety for boiling, when green. 



12. 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 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 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. 



13. 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 

 contain 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, though but little starch. It is extensively 



