82 FIELD MUSEUM OF NATURAL HISTORY 
Note the Kaffir Corn of Africa; Egyptian Corn, and the “long 
sweetning” or Sorghum Molasses of the Virginias, Millet (Pani- 
cum miliaceum). Note the “Rapoko” or “Munga” of Africa 
and the beautiful millets of Russia. Rice {Oryza sativa): note 
the “Paddy” or unhusked rice of Japan, the whitened rice, 
red speckled rice, glutinous rice, and “puffed rice.” 
Case 19. — The Ryes (Secale) and Barleys (Hordeum) of 
the world. 
Case 20. — The standards of Maize or Indian corn {Zea mays) 
as utilized in governing the sales and shipments of this great 
cereal; note the varying grading of different states. In this 
case on the right note Maize as grown in various countries of the 
world. Observe the very large grains of the Andean corn of 
Ecuador, grown at an altitude of 9600 feet, and the very small 
grains of Korea. 
Case 21. — The types of Pop Corn {Zea everta)\ note the 
shape of the kernel and the amount of horny substance. Note 
the popped grains ; each bottle contains the same number of 
grains thus showing the expansion of the various types. Sweet 
Corn (Zea saccharata) : the specimens show the various stand- 
ard types of this favorite fresh-food corn. 
Case 23. — The types of Dent Corn {Zea indentata) the 
principal fodder, meal, and starch corn. Note that each variety 
is shown in a manner displaying all of its characteristics of shape, 
size, grain, tip, butt, and cob. Types of Flint Corn {Zea in- 
durata) are also shown in the right of the case, together with 
some of the fancy-colored corns of this country. 
Case 24. — The Oats {Avena) of the world, note the full 
series of Russian oats and those of Illinois. 
Case 25. — Various products of Maize {Zea mays): Meal, 
flour, hominy, cones, grits, and farina. Note the series illustrat- 
ing the distillation of whiskey; corn feathers (chaff) as a resis- 
tant stuffing for cushions. The right of the case is occupied 
with a full series showing the manufacture of paper from the 
shives and pith of the cornstalk. 
Case 26. — The history of the utilization of Maize as a food. 
Note the prehistoric corn of the Peruvians, mummy corn, cliff 
dwellers’ and mound builders’ com; the corn “compass” of the 
Hopi Indians, and the starchy Maize of various colors grown by 
the southwestern United States tribes of the present day. Note 
also the various native maize “breads,” Mexican “guarditas,” 
“tamales” and “tortillas,” and Hopi “Piki.” 
