EMERSONS 
[SEEDS 
S n€uu enGLflnDS seeo house 
i nee- i©65 
SWEET CORN—(Continued) 
WHITE VARIETIES LISTED 
ACCORDING TO MATURITY 
Pocahontas. An early white and one of 
the earliest of sweet corns. Very produc¬ 
tive with large ears of pure white kernels, 
tender and of fine quality. 1 lb. 25c; 10 
lbs. $2.00. 
Early White Cory. A desirable early 
variety for market garden and home use. 
Clear white, plump, tender kernels of good 
flavor. Stalks often with two ears with 
strong husks. 1 lb. 25c; 10 lb. $2.00. 
Extra Early Red Cory. A medium 
early sort with attractive ears rather 
thick, 8 to 12 rowed. Kernels of reddish 
tinge, sweet and of good flavor. 1 lb. 
25c; 10 lbs. $2.00. 
Early Crosby. A superior intermediate 
white sort with ears 6 inches long and 
14 to 16 rowed. Narrow tender sweet 
kernels of good flavor. Quick in growth. 
1 lb. 30c; 10 lbs. $2.50. 
Potter’s Excelsior. Medium late and 
sweet white variety. Very prolific, 
moderate size ears, 12 rowed. Excellent 
for table use. 1 lb. 25c; 10 lbs. $2.00. 
Country Gentleman. This late or 
main crop variety is the result of a 
cross between Ne Plus Ultra and StowelTs 
Evergreen. Distinguished for its irregu¬ 
lar kernels of pearly whiteness. Ears 
7 inches long and of excellent quality. 
1 lb. 25c; 10 lbs. $2.00. 
STOWELL’S EVERGREEN. The out¬ 
standing late white variety. A standard 
main crop sort bearing thick uniform 
ears 16 to 18 rowed 8 to 9 inches long. 
Unusually sweet and tender with clear 
Stowell’s Evergreen Corn 
white deep kernels. Matures about 90 
days. 1 lb. 25c; 10 lbs. $2.00. 
Black Mexican. White when cooked 
and with tender sweet kernels. Ears 8 
rowed and black at maturity which 
is about 90 days. 1 lb. 25c; 10 lbs. $2.00. 
THE NEW ENGLAND STANDING DISH 
Indian wheat, of which there is three sorts, yellow, red and blew. The blew is commonly ripe 
before the other, a month. Five or six grains of Indian wheat hath produced in one year, six hundred. 
It is hotter than our wheat, and clammy, excellent in cataplasmsj to ripen any swelling or impostu?ne. 
The decoction of the blew corn is to wash sore mouthes with. It is light of degestion, and the English 
make a kind of loblolly of it to eat with milk, which they call saute. They beat it in a morter, and 
sift the flaw out of it, the remainder they call homminey, which they put into a pot of two or three 
gallons, with water, and boyl it upon a gentle fire till it be like a hasty pudden. They put of this 
into milk and so eat it. 
Their bread also they make of the homminey so boiled and mix their flower with it, cast it into 
a deep bason in which they form the loaf and then turn it out upon the peel, and presently put it into 
the oven before it spreads abroad. The flower makes excellent pudden." 
—Travels of John Josselyn, i66y 
Page Eighteen 
