M. TH. C. BE^HAUT ON SOME VARIETIES OF MAIZE. 
101 
X. Observations on a Collection of Varieties of Maize. 
By Thomas C. Bej^haut. 
The collection of Maize now exhibited has been formed from 
various sources, but mainly from a selection from the splendid 
varieties shown in the American section at the Paris Exhibition 
of 1867. As this was a unique occasion, and specimens from 
every known variety of a country having such a wide range of 
climate, and one where the plant is so generally cultivated, were 
present, the collection must necessarily command European 
notice. Since that time seeds from other parts of the world have 
been procured, and an exchange effected with Messrs. Yilmorin, 
of Paris, who have devoted considerable attention to the culture 
of maize, the use of which is becoming very popular in Prance. 
An experience of three very dissimilar seasons has been gained 
since 1867. A certain number of varieties have been discarded, 
either as too small, too coarse, or as ripening at too late a period 
of the season to make them generally serviceable. It was to be 
expected that the sorts which ripened the earliest would become 
most in demand ; but there were other conditions to be fulfilled 
before maize could be able to hold its ground against so many 
new and known vegetables. It was not so much a variety which 
should serve for cattle, or poultry, or even for grinding into flour, 
which was required ; for such are now commonly imported more 
cheaply, at least so it seems at present, than , they can be grown 
in our climate. But it was sought to popularize the manner of 
eating maize so common in the States of America and in other 
regions of the world (including even Southern Europe), as "green 
corn," i.e. in a semiripened condition, when the grains had ac- 
quired the consistency and size of good marrow-fat peas. The 
addition of a table vegetable of this delicious and nutritious na- 
ture, the food of millions of the human race, and yet, for want 
of experience of the sorts adapted to our climate, so strangely un- 
appreciated here, seemed of no inconsiderable importance, the 
more so as it ripens in the late autumn, reproducing then the 
lost flavours of the early pea and of asparagus. Por this the 
ordinary yellow maize is not suited, so that its culture becomes 
of little value. But the collection here exhibited claims not 
only to be the most complete which has probably ever been pre- 
tsented iu Europe, but it also shows varieties which greatly excel 
the maize known in this country and in Prance in size and in 
VOL. III. o 
