DEVELOPMENT OF BUDS IN CORN.-PLASTER CASTS FOR FRUIT. 
317 
DEVELOPMENT OF BUDS IN CORN. 
While recently conversing with an observing 
and experienced farmer upon the laws of develop¬ 
ment in the kingdom of nature, 1 mentioned a de¬ 
monstration which I had observed, and used before 
the Senior Class in our Institute, in my course on 
Vegetable Physiology. The facts were new to 
him, and supposing them so to farmers generally, 
he requested their publication. 
As I have so often promised our mutual friend, 
Mr. S. Wait, Jr., to furnish something for your 
columns, I have concluded to send you the extract 
from my manuscript. The particular topic of the 
lecture was the “ Formation and Development 
of Buds.” 
“ You will observe, gentlemen, that this stalk (a 
stalk of sugar corn from my garden, about in the 
bunch, as they say at the South, dissected longitu¬ 
dinally) has twelve leaves or blades. At each axil 
of the seven lower blades, you perceive a bud cut 
through its longest axil. The white line in the 
centre, with the indented line on either side, is the 
pith of the cob ; those delicate silky filaments pass¬ 
ing from each re-entering of the indented line, are 
the styles or silk, exterior to these are manifest the j 
blades of the husk. 
“ I would call your attention to the fact visible 
before us, that of the seven buds upon this stalk 
the lowest is at this period most developed. Did 
you ever see seven ears of corn upon one stalk ? 
I did, once ; it was several years since, in a garden 
upon the eastern shore of Maryland, the white 
dog-toothed corn. It grew alone. . . . Next autumn 
when corn is ripe, you will find this present mani¬ 
fest order of development reversed. Those stalks 
which perfect any of these buds into full ears, will 
perfect the top ones. Then you will find the 
degree of development decrease as regularly down¬ 
ward as it does now upward. This lowest bud, 
now the largest, will probably be found to have 
made no advance—the next a small one—the next 
an increase upon that, and thus to the perfect ear. 
Should you find a stalk with no manifestation of 
sets, an examination will exhibit every bud, and 
with the same relative degrees of development, 
though each less advanced than when the top bud 
is perfected. 
“ The formation of the buds always takes place 
if the leaves are developed. The order of early and 
later development, though reversed in regard to 
each other, is in all my observations the same. I 
speak of corn as usually cultivated. The degree 
of development depends upon variable circum¬ 
stances, and is consequently variable. The num¬ 
ber of buds depends upon the variety ; some varie¬ 
ties forming more, some less. This sugar corn, you 
perceive, has seven ; our varieties of field corn .vary 
from five to seven buds. Our modes of cultivation 
perfect from one to two, sometimes three, and 
occasionally four, very rarely five.” 
Since copying for you the above extracts, I have 
examined the Peruvian corn, the seed of which 
I received through your kindness last spring It 
has nineteen leaves, and has formed ten buds, 
though none are perfected. 
If the facts mentioned above have before been 
noticed in your paper you will of course know how 
to dispose of them. If not, you will fully appreci¬ 
ate their value. The practical reasonings from them 
belong to another lecture, which I may, at some 
time, present to you. Light, or rather want of 
light, doubtless has much to do in reversing the 
order of development. J. Darrach. 
Walden , Orange Co., N.Y ., Sept. 8, 1846. 
DIRECTIONS FOR MAKING PLASTER- 
CASTS OF FRUIT. 
Procure a square box large enough to admit the 
fruit, and leave a space of at least half an inch on 
every side ; divide this box into two equal parts by 
a horizontal section, and fit the parts together with 
pins, in order that it may be taken apart and put 
together again in the same position with facility; 
fit a tight bottom to one half, and having made a 
composition by melting together two parts of bees¬ 
wax and one part of rosin, fill the half box having 
the bottom with it, nearly to the brim, anu when 
nearly cold, sink the fruit into it to its greatest dia¬ 
meter, and hold it steadily there until the composi¬ 
tion is hard enough to bear its weight; the fruit 
should first be prepared by covering it with a thin 
j coat of oil that it may slip readily from the mould 
—and if of a kind having cavities at the ends, as 
the apple or pear, a hole should be made through 
it from the blossom to the stem, to allow the air to 
escape when pressed into the wax. When the 
composition is hard in the lower box, grease the 
surface around the fruit to prevent its adhering to 
the wax of the upper half of the mould—place on 
the upper half the box, and pour in the composi¬ 
tion until the fruit, is covered ; a plug should be 
placed between the boxes in such a manner as to 
form, when taken out, an opening into the mould ; 
when all is perfectly cold, the boxes may be sepa¬ 
rated, and the fruit and plug taken out; cover the 
inside with a slight coat of grease rubbed on with 
the finger; place the boxes together again in their 
proper position, and the mould is finished. Mix 
now sufficient well calcined plaster with water, to 
about the consistency of thick cream, to fill the 
mould, and pour in immediately ; and in a few 
moments the plaster will be set, and may be 
taken out. 
Before painting, it is well to give the cast one or 
two coats of copal varnish. Oil colors should be 
used, they stand the weather better. 
The greatest difficulty I have found in making a 
perfect cast is in getting it free from the little 
bubbles of air that remain in the plaster and settle 
on its surface; to prevent this, shake the mould 
while the plaster is “ settling.” 
Care should be taken to place the fruit in the box 
in such a position as will allow it to “ draw ;” the 
division of the mould must be exactly at the great¬ 
est diameter of the fruit. The mould may be taken 
with plaster in the same manner as with wax, in 
which case it is necessary to varnish it before using. 
The stem of the fruit that is cast, should be pre¬ 
served and put in the cast; it adds greatly to the 
appearance, and is sometimes characteristic of the 
variety. 
If there is anything peculiar about the flesh or 
core, the cast may be cut in halves and painted to 
represent the inside.— Ohio Cultivator. 
