EMERSONS 
SEEDS 
S neuj enGiAnDS seeo House 
mce 1865 
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 Stowell’s 
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. 
CORN HISTORY 
The Narragansets have a legend that long ago a crow came to them from the southwest, bearing in 
one ear a grain of corn, in the other a bean. That was the origin of their crops. Crows feasting in their 
cornfields were never molested, for were they not entitled to partake of the harvest they had supplied? But 
smaller birds that came to scratch up the freshly planted ground were chased away by hawks which the 
Narragansets tamed for that purpose.” 
“The nasaump of the New England Indians, Roger Williams says, 'is a kinde of meale porridge 
unparched; from this the English call them samp, which is Indian come, beaten and boiled, and eaten hot 
or cold, with milk or butter, which are mercies beyond the natives' plaine water, and which, is a dish ex¬ 
ceedingly wholesome for the English bodies.’ 
“The favorite food of the Pequots in Connecticut was succotash; and to vary it they stirred into it 
finely ground walnuts, chestnuts or acorns; while the beans cooked alone were 'made victuall eyther by boyling 
them all to peeces into a broth; or boyling them whole vntil they bee soft & beginne to breake.’ 
—from “Seeds” by Vernon Quinn. 
Page Eighteen 
