VARIETIES OF MAIZE. 263 
Soluble in alcohol - - - - - - 7‘40 
Glutinous matter - - - - - - 5*00 
Matter insoluble in cold water, and mixed with a 
little starch -.21 ■ 32 
Albumen - - - - - - - l'OO 
Casein - - • - - - - - 1*28 
Dextrine - 8*21 
Sugar and extract - - - - - - 13 - 50 
Water - - - - - - - - 40’00 
98*61 
Fresh bread still contains 40 per centum of water. 
DESCRIPTION OF SEVERAL VARIETIES OF MAIZE. 
I have already alluded to the fact that maize, in the course of the period of its cultiva¬ 
tion, has run into a great number of varieties. These are not only well characterized by 
their form and markings, but they seem to be as permanent as the species. The Sweet 
corn is a variety whose origin goes so far back that its history is lost. It was found in pos¬ 
session of the Indians of this country, and has not as yet materially changed in its features. 
The Tuscarora is also an old variety. The following descriptions of a few of the most 
common varieties cultivated in New-York, may be acceptable to those who have an inte¬ 
rest in the production of kinds. 
1. Rocky-mountain corn (PI. 26, fig. 2 & 3). The principal feature of this kind is its 
tunic, or husk investing its kernel. This is long and pointed, and completely envelopes 
the kernel. From this interesting fact, this kind has been regarded by a few naturalists 
as a distinct species of maize. At first, the existence of such an envelope may appear to 
favor this view ; but when it is known that all kernels of maize are originally furnished with 
a tunic in their young state, and also that this tunic disappears under cultivation, it seems 
to cast considerable doubt over the correctness of this opinion. In its present state, this is 
not a valuable variety, but is much like a wild plant that requires an exfoliation of its 
coarser coverings. This actually takes place, and the nutriment which formerly supported 
the husk is diverted to the grain. It improves, therefore, by cultivation, and probably may 
originate some valuable varieties. The size of the ear differs only a trifle from that of the 
Tuscarora, but it is loose and spongy. It is cultivated at present only as a curiosity. 
2. Tuscarora corn (PI. 26, fig. 1 & 6). Kernel large, white and flat, starchy; chit red¬ 
dish, the corneous portion thin. Form trapezoidal, wide, with grooves on the upper side; 
the central one is a deep excavation extending from the chit to the outside or corneous 
part; lateral one narrow, and half the length of the central one. Inferior side convex. 
