AMERICAN AGRICULTURIST, 
208 
ing and scalding, when green, separating the 
corn from the cob, and kiln-drying by the 
Shakers, for winter use. ft is also pre¬ 
served in its green state in tin cans, hermet¬ 
ically scaled. Preserved in this manner, 
you have apparently a fresh dish of corn at 
any season of the year. 
StowclVs Evergreen, Swcel Corn. —This is 
a valuable variety, and is by many esteemed 
the very best cultivated, especially for green 
fodder. Iff was in bad odor for a time, owing 
to its having been in the hands of certain 
speculators, who charged enormous prices 
for the seed, but it is now so abundant that 
it can be obtained generally, and at reason¬ 
able rates. 
!). llicc Corn. — A small variety with small 
conical ears, the kernels terminating in short 
points, which give it the appearance of a 
burr; the kernels of the 'size and shape 
something like rice. It contains more oil 
and less starch than any other kind, and 
when ground, its meal cannot be made into 
bread alone, but is dry like sand. From its 
oily nature and peculiar size, this corn is 
peculiarly adapted for feeding poultry. 
10. Pearl Corn. —Commonly called pop¬ 
corn, from the fact of its being used for pop¬ 
ping or parching, large quantities of which 
are sold at the railroad stations to the pas¬ 
sengers, throughout the country. The ears 
of this variety are small ; the grains are 
round, of various shades of color, the white 
of a peai'lish appearance, and contain with 
the rice corn, more oil and less starch, than 
any other variety. Its flavor is pleasant, 
when parched, for which purpose it is gene¬ 
rally used, and it forms an excellent dish 
when hulled and boiled. 
11. Chinese Tree Corn. —This variety was 
first brought into notice by Grant Thorn- 
burn, of Astoria, near New-York, some 12 
or 15 years since. The origin of this corn, 
it. is said, was a kernel found in a chest of 
tea, and from that single one was propoga- 
ted. It is a pure white variety; a very hand¬ 
some ear about ten inches long ; ten rows ; 
grain very closely set; long and wedge form, 
well filled out to the end of the cob ; some 
of the grains slightly indented. One pecu¬ 
liarity of this corn is, the ears grow on the 
end of the branches, hence its name, “ tree 
corn.” It is said to yield from one-fourth 
to one-third more than the common varie¬ 
ties. When ground into meal it is hand¬ 
somer and better flavored than the common 
varieties of white corn. It is also an excel¬ 
lent variety for making hominy, samp, &c. 
There are generally two ears on a stalk, and 
often three; sometimes there have been 
found four ears on a stalk, although the last 
mentioned number is rare. 
There are many other varieties of corn, 
but the foregoing embrace pretty much all 
the varieties worthy of cultivation. 
Boilino Molasses. —When molasses is 
used in cooking, it. is a very great improve¬ 
ment to boil and skim it before you use it. 
It takes out the raw taste, and makes it al¬ 
most as good as sugar. Where molasses is 
used much for cooking, it is well to prepare 
one or two gallons in this way at, a time 
MILLRT—ONE MAN’S TRIAL AND WUAT HE 
THINKS ABOUT IT. 
Having with many others suffered from 
the severe drouth of 1851, in my hay crop,I 
was induced last Spring to procure half a 
bushel of millet seed. When preparing my 
ground for oats, I reserved one acre and a 
quarter for the millet. After corn planting, 
say about the 1st of June, I plowed the said 
ground again, harrowed it down, sowed my 
millet seed, harrowed thoroughly again, and 
quietly waited the result. Well, after a while 
the young sprouts made their appearance, 
looking very much like what is generally 
called pigeon grass. But after securing my 
wheat and oat harvests, I had a heavy crop 
to cut on my millet ground. Leaving a small 
piece which I had sown thinner than the rest, 
to ripen for seed, 1 mowed the field and 
cured it as clover should always be cured — 
in small cocks. When sufficiently dry, I 
carted five heavy loads to my barn, and my 
horses, cows and sheep have thanked me 
many times for my first experiment with 
millet. Tliey have all eaten it readily and 
greedily, and I am so highly pleased with it, 
that I shall sow much more this Spring. 
The time for sowing should be as indica¬ 
ted above, when the weather is warm enough 
to make corn readily—from the 1st to the 
15th of June—and the time of harvesting 
comes after the rush of other harvests is 
over, thus accommodating the farmer, at 
both periods when it wants attention. It 
yields seed bountifully, which makes a flour 
very palatable for man, and is decidedly nu¬ 
tritious for every animal not forgetting 
the fowls—they are very fond of it. 1 say 
then to my brother farmers, try a piece of 
millet, and I am confident that if you try it 
once, you will again.— Ohio Cultivator. 
ANOTHER man’s EXPERIENCE AND OPINION 01' 
MILLET. 
Since the above was in type we have found 
the following, furnished to the Rural New 
Yorker by Mr. Thomas B. Lord, of East 
Bethany, N. Y. These two articles, together 
with the one in the May Agriculturist, fur¬ 
nish pretty complete information respecting 
this crop. Mr. Lord says : 
I have raised millet for the last five years, 
chiefly for experiment. Having become con¬ 
vinced of its value, I last year sowed twelve 
acres ; an acre or two was too wet, and pro¬ 
duced nothing; the remainder was a good 
crop, and yielded twenty-two bushels of seed 
and three or four tuns of straw, to the acre. 
My experience has proved that it would yield 
from twenty to twenty-five bushels of seed 
and three to four tuns of straw per acre. 
The seed is worth nearly as much as corn 
to feed. The straw is worth, after thresh¬ 
ing, about two-tuirds as much as timothy 
hay, is eaten by cattle or sheep more readily 
than hay, and if passed through a straw cut¬ 
ter I think it would be fully equal to it. I 
fed a flock of sheep last winter on millet 
straw after threshing, without grain—a part 
of which flock I sold in February, and a part 
recently, for the butcher. I have also fed 
f. to milch cows with good success, r the but¬ 
ter being nearly as yellow as when they run 
to grass. 
The soil best adapted to millet is a moist 
muck, but it will do nearly if not equally as 
well, on sward or stubble. Time of sowing, 
last of May or first of June. Quantity of 
seed, if designed to ripen, twelve quarts per 
acre ; if designed to be cut for fodder before 
ripening, 1 would sow half a bushel. It may 
be cut with a grass scythe,and cured like hay, 
or with a cradle (if the fingers are well se¬ 
cured,) and after laying a day or two, bound 
and set in stoi *6- 
One of my neighbors raised last, season 
thirty bushels per acre, and fed the straw to 
his cattle and some young horses. He in¬ 
formed me the other day that he never raised 
a crop which did him as much good as his 
millet.. Another neighbor has raised it for 
two years and fed it to his horses, and he 
tells me that his horses would perform the 
same work with half the grain that they did 
when fed on hay. A year ago last August, 
not having pasture, I fed green millet to 
my working oxen‘N ur ing seeding time. 
They ate it more readily than green corn 
stalks, and less than' half the ground would 
supply them. They worked hard and gained 
flesh. 
THE GRASSHOI’PEGB—WHERE THEY COME 
FROM. 
• -- 0 - 
We have heard and told some pretty hard 
grasshopper stories ; one of the “ last” was 
about those in Chautauque county, N. Y,, 
who ate up every green thing, and according 
to our informant, one of them sitting upon a 
stump as he passed, actually asked him for 
a ‘ chaw’ of tobacco he had in Iris mouth. 
Here is the very last, however, taken from 
the Franklin (Tenn.) Review. We give full 
credit. That paper says : ^ 
Our young friend R. H. Hudgens, who re¬ 
sides upon big Harpeth, six or seven miles 
above Franklin, brought into our office on 
Monday an apple (we don’t know what else 
to call it,) grown upon a hickory tree, in the 
hollow of which were myriads of very small 
grasshoppers. Fie was fishing on the river 
and found the balls or apples growing upon 
the tree, and on opening one of them, he 
found it inhabited by thousands upon thou¬ 
sands of these little troublesome creatures. 
To PREVENT Cows FROM HoLDINO UP THEIR 
Milk. —The following, though going the 
rounds credited to another paper, appeared 
first in the Agriculturist, a year or two since. 
It will bear repeating:—One of the best 
methods.to prevent cows from holding up 
their milk, is to feed them at the time of 
milking. If this is done they will give down 
their milk freely. But if you neglect to feed 
them they will hold it up so that it is almost 
impossible to get any from them. Try the 
experiment of feeding them at milking. 
Rogers,” said Cook one day to the wit, 
“how do you contrive to infuse so much 
iron-y into your epistolary compositions V ’ 
“ I find not the least difficulty in that,” repli¬ 
ed Sam. “ for I always write with a steel 
pep,” 
