Corn

Zea mays.

Garden and Table Varieties.—

Adams's Early White.

A distinct and well-marked table variety. Ears seven to eight inches in length, two inches in diameter, twelve or fourteen rowed, and rather abruptly contracted at the tips; kernel white, rounded, somewhat deeper than broad, and indented at the exterior end, which is whiter and less transparent than the interior or opposite extremity. The depth and solidity of the kernel give great comparative weight to the ear; and, as the cob is of small size, the proportion of product is unusually large.

In its general appearance, the ear is not unlike some descriptions of Southern or Western field-corn; from which, aside from its smaller dimensions, it would hardly be distinguishable. In quality, it cannot be considered equal to some of the shrivelled-kernelled, sweet descriptions, but will prove acceptable to those to whom the peculiar, sugary character of these may be objectionable. Though later than the Jefferson or Darlings, it is comparatively early, and may be classed as a good garden variety.

Much grown for early use and the market in the Middle States, but less generally known or cultivated in New England.

Black Sweet.

Slate Sweet.

Plant, in height and general habit, similar to Darling's Early; ears six to eight inches in length, uniformly eight-rowed; kernels roundish, flattened, deep slate-color, much shrivelled at maturity. Early.

The variety is sweet, tender, and well flavored; remains a long period in condition for use; and, aside from its peculiar color (which by some is considered objectionable), is well worthy of cultivation.

Burr's Improved.

Burr's Sweet.

An improved variety of the Twelve-rowed Sweet. The ears are from twelve to sixteen rowed, rarely eighteen, and, in good soils and seasons, often measure eight or ten inches in length, nearly three inches in diameter, and weigh, when in condition for the table, from eighteen to twenty-two ounces; cob white; kernel rounded, flattened, pure white at first, or while suitable for use,—becoming wrinkled, and changing to dull, yellowish, semi-transparent white, when ripe.

The variety is hardy and productive; and, though not early, usually perfects its crop. For use in its green state, plantings may be made to the 20th of June.

The kernel is tender, remarkably sugary, hardens slowly, is thin-skinned, and generally considered much superior to the Common Twelve-rowed.

It is always dried or ripened for seed with much difficulty; often moulding or decaying before the glazing or hardening of the kernel takes place. If the crop is sufficiently advanced as not to be injured by freezing, it will ripen and dry off best upon the stalks in the open ground; but if in the milk, or still soft and tender at the approach of freezing weather, it should be gathered and suspended, after being husked, in a dry and airy room or building, taking care to keep the ears entirely separate from each other.

Darling's Early.

Darling's Early Sweet.

Stalk about five feet in height, and comparatively slender; the ears are from six to eight inches in length, an inch and a half in diameter, and, when the variety is unmixed, uniformly eight-rowed; the kernels are roundish, flattened, pure white when suitable for boiling,—much shrivelled or wrinkled, and of a dull, semi-transparent yellow, when ripe; the cob is white.

The variety is early, very tender and sugary, yields well, produces little fodder, ears near the ground, and is one of the best sorts for planting for early use, as it seldom, if ever, fails to perfect its crop. In the Middle States, and in the milder sections of New England, it may be planted for boiling until near the beginning of July.

The hills are made three feet apart in one direction by two feet and a half in the opposite; or the seeds may be planted in drills three feet apart, dropping them in groups of three together every eighteen inches.

Early Jefferson.

Stalk five to six feet high, producing one or two ears, which are of small size, eight-rowed, and measure six or eight inches in length, and about an inch and a half in diameter at the largest part; cob white; kernel white, roundish, flattened,—the surface of a portion of the ear, especially near its tip, often tinged with a delicate shade of rose-red. The kernel retains its color, and never shrivels or wrinkles, in ripening.

The variety is hardy and productive, but is principally cultivated on account of its early maturity; though, in this respect, it is little, if at all, in advance of Darling's. The quality is tender and good, but much less sugary than the common shrivelled varieties; on which account, however, it is preferred by some palates. It remains but a short time tender and in good condition for boiling; soon becoming hard, glazed, and unfit for use.

Golden Sweet.

Golden Sugar.

Stalk and general habit similar to Darling's Early; ears six to eight inches long, an inch and a half or an inch and three-fourths in diameter, regularly eight-rowed; the kernel, when ripe, is semi-transparent yellow.

The variety is apparently a hybrid between the Common Yellow or Canada Corn and Darling's Early. In flavor, as well as appearance, both of these varieties are recognized. It does not run excessively to stalk and foliage, yields well, is hardy, and seldom fails to ripen perfectly in all sections of New England. For boiling in its green state, plantings may be made until the last week of June or first of July.

In respect to quality, it is quite tender, sweet, and well flavored, but less sugary than most of the other sugar or sweet varieties.

Old Colony. Hov. Mag.

This variety was originated by the late Rev. A. R. Pope, of Somerville, Mass. At the time of its production, he was a resident of Kingston, Plymouth County, Mass.; and, in consequence of the locality of its origin, it received the name above given. In a communication at the close of the sixteenth volume of the "Magazine of Horticulture," Mr. Pope describes it as follows:—

"It is a hybrid, as any one can readily perceive by inspection, between the Southern White and the Common Sweet Corn of New England; and exhibits certain characteristics of the two varieties, combining the size of the ear and kernel and productiveness of the Southern with the sweetness and tenderness of the Northern parent.

"The stalks are from ten to twelve feet in height, and of corresponding circumference. They are also furnished with brace-roots (seldom found upon the common varieties of Sweet Corn); and the pistils are invariably green, and not pink, as in the Southern White." The ears are from five to seven inches in length, and the number of rows varies from twelve to twenty; the kernels are very long or deep; and the cob, which is always white, is quite small compared with the size of the ear. When ripe, the kernels are of a dull, semi-transparent, yellowish white, and much shrivelled. The ears are produced on the stalk, four or five feet from the ground. It is very productive, but late; and though it will rarely fail in the coldest seasons to yield abundant supplies in the green state for the table, yet it requires a long and warm season for its complete maturity.

For cultivation in the Southern States and tropical climates, it has been found to be peculiarly adapted; as it not only possesses there the sweetness and excellence that distinguish the Sweet Corn of the temperate and cooler sections, but does not deteriorate by long cultivation, as other sweet varieties almost invariably are found to do.

Parching Corn (White Kernel).

Pop-corn.

Stalk six feet high, usually producing two ears, which are from six to eight inches long, quite slender, and uniformly eight-rowed; cob white; kernel roundish, flattened, glossy, flinty, or rice-like, and of a dull, semi-transparent, white color. When parched, it is of pure snowy whiteness, very brittle, tender, and well flavored, and generally considered the best of all the sorts used for this purpose.

In some parts of Massachusetts, as also in New Hampshire, the variety is somewhat extensively cultivated for commercial purposes. Its peculiar properties seem to be most perfectly developed in dry, gravelly, or silicious soils, and under the influence of short and warm seasons. In field culture, it is either planted in hills three feet apart, or in drills three feet apart, and eighteen inches apart in the drills. The product per acre is usually about the same number of bushels of ears that the same land would yield of shelled-corn of the ordinary field varieties.

Increase of size is a sure indication of deterioration. The cultivator should aim to keep the variety as pure as possible by selecting slender and small-sized but well-filled ears for seed, and in no case to plant such as may have yellow or any foreign sort intermixed. The value of a crop will be diminished nearly in a relative proportion to the increase of the size of the ears.

Parching Corn (Yellow).

A yellow variety of the preceding. It retains its color to some extent after being parched; and this is considered an objection. It is tender, but not so mild flavored as the white, and is little cultivated. The size and form of the ears are the same, and it is equally productive.

Red-Cob Sweet.

Ears about eight inches in length by a diameter of two inches,—usually twelve but sometimes fourteen rowed; kernels roundish, flattened, white when suitable for boiling, shrivelled, and of a dull, semi-transparent white when ripe; the cob is red, which may be called its distinguishing characteristic. Quality good; the kernel being tender and sweet. It remains long in good condition for the table, and is recommended for general cultivation. Season intermediate.

A sub-variety occurs with eight rows; the form and size of the ear and kernel resembling Darling's Early.

Rice (Red Kernel).

This is a variety of the White Rice, with deep purplish-red or blood-red kernels. The ears are of the same size and form. Its quality, though inferior to the white, is much superior to the yellow. Productiveness, and season of maturity, the same.

Rice (White Kernel).

Stalk six feet or more in height; ears five or six inches long, an inch and a half in diameter, somewhat conical, broadest at the base, and tapering to the top, which is often more or less sharply pointed; the cob is white; the kernels are long and slender, angular, sharply pointed at the outward extremity, as well as to some extent at the opposite, and extremely hard and flinty. They are not formed at right angles on the cob, as in most varieties of corn, but point upward, and rest in an imbricated manner, one over the other.

The variety is hardy and prolific; and, though not late, should have the benefit of the whole season. For parching, it is inferior to the Common Parching Corn before described, though it yields as much bulk in proportion to the size of the kernel, and is equally as white: but the sharp points often remain sound; and it is, consequently, less crisp and tender.

Rice (Yellow Kernel).

Another sub-variety of the White Rice; the ear and kernel being of the same form and size. It is equally productive, and matures as early; but, when parched, is inferior to the White both in crispness and flavor.

Stowell's Evergreen.

Stowell's Evergreen Sweet.

Stalk from six to seven feet in height, and of average diameter; ears of a conical form, six or seven inches long, and two inches and a quarter in diameter at the base; kernels long or deep, pure white when suitable for boiling, of a dull, yellowish-white, and much shrivelled when ripe; cob white, and, in consequence of the depth of the kernels, small in comparison to the diameter of the ear.

The variety is intermediate in its season; and, if planted at the same time with Darling's or equally early kinds, will keep the table supplied till October. It is hardy and productive, very tender and sugary, and, as implied by the name, remains a long period in a fresh condition, and suitable for boiling.

Tuscarora.

Turkey Wheat.

Plant five to six feet in height, moderately strong and vigorous; ears eight-rowed, and of remarkable size,—exceeding, in this respect, almost every sort used for the table in the green state. In good soil, they are often a foot and upwards in length, and from two inches and three-fourths to three inches in diameter at the base. The kernel, which is much larger than that of any other table variety, is pure white, rounded, flattened, and, when divided in the direction of its width, apparently filled with fine flour of snowy whiteness; the cob is red, and of medium size.

In point of maturity, the Tuscarora is an intermediate variety. In its green state, it is of fair quality, and considered a valuable sort by those to whom the sweetness of the sugar varieties is objectionable. In their ripened state, the kernels, to a great extent, retain their fresh and full appearance, not shrivelling in the manner of the sugar sort, though almost invariably indented at the ends like some of the Southern Horse-toothed field varieties.

When ground in the ripe state, it is much less farinaceous and valuable for cooking or feeding stock than the fine, white, floury appearance of the kernel, when cut or broken, would seem to indicate.

Twelve-Rowed Sweet.

A large, comparatively late variety. Stalk seven feet high; the ears are from ten to fourteen rowed, seven to nine inches long, often two inches and a half in diameter in the green state, and taper slightly towards the top, which is bluntly rounded; cob white; the kernels are large, round or circular, sometimes tooth-shaped, pure white when suitable for the table, dull white and shrivelled when ripe.

The variety is hardy, yields a certain crop, and is sweet, tender, and of good quality. It is the parent of one or two varieties of superior size and excellence, to which it is now gradually giving place.

Field Varieties.—

Canada Yellow.

Early Canada.

Ear small, about seven inches in length, symmetrical, broadest at the base, and tapering to the tip, uniformly eight-rowed, in four double rows; kernel roundish, smooth, and of a rich, glossy, orange-yellow color; cob small, white; stalk four to five feet high, slender; the leaves are not abundant, and the ears, of which the plant very rarely produces more than two, near the ground.

On account of the small size of the ear, the yield per acre is much less than that of almost any other field variety; twenty-five or thirty bushels being an average crop. The dwarfish character of the plants, however, admits of close culture,—three feet in one direction by two or two and a half in the opposite,—affording ample space for their full development; four plants being allowed to a hill.

Its chief merit is its early maturity. In ordinary seasons, the crop will be fully ripened in August. If cultivated for a series of years in the Eastern or Middle States, or in a latitude much warmer than that of the Canadas, the plant increases in size, the ears and kernels grow larger, and it is slower in coming to maturity.

Dutton.

Early Dutton.

Ears nine or ten inches long, broadest at the base, tapering slightly towards the tip, ten or twelve rowed, and rarely found with the broad clefts or longitudinal spaces which often mark the divisions into double rows in the eight-rowed varieties,—the outline being almost invariably smooth and regular; kernel as broad as deep, smooth, and of a rich, clear, glossy, yellow color; cob comparatively large, white; stalk of medium height and strength, producing one or two ears.

One of the handsomest of the field varieties, nearly as early as the King Philip, and remarkable for the uniformly perfect manner in which, in good seasons, the ears are tipped, or filled out. In point of productiveness, it compares favorably with the common New-England Eight-rowed; the yield per acre varying from fifty to seventy bushels, according to soil, culture, and season.

Much prized for mealing, both on account of its quality, and its peculiar, bright, rich color. In cultivation, the hills are made three feet and a half apart in each direction, and five or six plants allowed to a hill.

Hill.

Whitman. Whitman's Improved. Webster. Smutty White. Old-Colony Premium.

Stalk six feet or more in height, moderately strong at the ground, but comparatively slender above the ear; foliage not abundant; the ears are produced low on the stalk, often in pairs, are uniformly eight-rowed, well filled at the tips, and, when fully grown, ten or eleven inches in length; cob white, and comparatively small; kernel dusky, transparent-white, large and broad, but not deep.

The Hill Corn is nearly of the season of the Common New-England Eight-rowed, and is unquestionably the most productive of all field varieties. In Plymouth County, Mass., numerous crops have been raised of a hundred and fifteen bushels and upwards to the acre; and, in two instances, the product exceeded a hundred and forty.

This extraordinary yield is in a degree attributable to the small size of the plant, and the relative large size of the ear. The largest crops were obtained by planting three kernels together, in rows three feet asunder, and from fifteen to eighteen inches apart in the rows.

No variety is better adapted for cultivation for farm consumption; but for market, whether in the kernel or in the form of meal, its dull, white color is unattractive, and it commands a less price than the yellow descriptions.

From the most reliable authority, the variety was originated by Mr. Leonard Hill, of East Bridgewater, Plymouth County, Mass.; and was introduced to public notice in 1825-6. Though at present almost universally known as the "Whitman," it appears to have been originally recognized as the "Hill;" and, of the numerous names by which it has since been called, this is unquestionably the only true and legitimate one.

Illinois Yellow.

Western Yellow.

Stalk ten feet or more high; foliage abundant; ears high on the stalk, single or in pairs, twelve to sixteen rowed, eleven to thirteen inches long, broadest at the base, and tapering gradually towards the tip, which is bluntly rounded; kernel bright-yellow, long and narrow, or tooth-formed, paler at the outer end, but not indented; cob white.

The variety ripens perfectly in the Middle States, but is not suited to the climate of New England.

Illinois White.

Western White.

Similar in its general character to the Illinois Yellow. Kernel rice-white; cob generally white, but sometimes red.

King Philip, or Brown.

Improved King Philip.

Ears ten to twelve inches in length, uniformly eight-rowed when the variety is pure or unmixed; kernel copper-red, rather large, somewhat broader than deep, smooth and glossy; cob comparatively small, pinkish-white; stalk six feet in height, producing one or two ears, about two feet and a half from the ground.

In warm seasons, it is sometimes fully ripened in ninety days from the time of planting; and may be considered as a week or ten days earlier than the Common New-England Eight-rowed, of which it is apparently an improved variety.

Very productive, and recommended as one of the best field sorts now in cultivation. In good soil and favorable seasons, the yield per acre is from seventy-five to ninety bushels; although crops are recorded of a hundred and ten, and even of a hundred and twenty bushels.

As grown in different localities, and even in the product of the same field, there is often a marked variation in the depth of color, arising either from the selection of paler seed, or from the natural tendency of the variety toward the clear yellow of the New-England Eight-rowed. A change of color from yellowish-red to paler red or yellow should be regarded as indicative of degeneracy.

Said to have originated on one of the islands in Lake Winnipiseogee, N.H.

New-England Eight-Rowed.

Stalk six or seven feet high, producing one or two ears, which are from ten to eleven inches long, and uniformly eight-rowed; kernel broader than deep, bright-yellow, smooth and glossy; cob comparatively small, white.

The variety is generally grown in hills three feet and a half apart in each direction, and five or six plants allowed to a hill; the yield varying from fifty to seventy bushels to the acre, according to season, soil, and cultivation. It is a few days later than the King Philip, but ripens perfectly in the Middle States and throughout New England; except, perhaps, at the extreme northern boundary, where the Canada Yellow would probably succeed better.

It often occurs with a profuse intermixture of red, sometimes streaked and spotted, sometimes copper-red, like the King Philip, and occasionally of a rich, bright, clear blood-red. As the presence of this color impairs its value for marketing, and particularly for mealing, more care should be exercised in the selection of ears for seed; and this, continued for a few seasons, will restore it to the clear yellow of the Dutton or Early Canada.

Many local sub-varieties occur, the result of selection and cultivation, differing in the size and form of the ear; size, form, and color of the kernel; and also in the season of maturity. The Dutton, Early Canada, King Philip, and numerous other less important sorts, are but improved forms of the New-England Eight-rowed.

Parker.

A variety remarkable for the extraordinary size of the ears, which, if well grown, often measure thirteen or fourteen inches in length: they are comparatively slender, and uniformly eight-rowed. Cob white and slim; kernels bright-yellow, rounded, broader than deep.

Productive, but some days later than the Common New-England Eight-rowed.

White Horse-Tooth.

Southern White.

Stalk twelve feet or more in height, with large, luxuriant foliage; ears single, often in pairs, short and very thick, sixteen to twenty-two rowed; kernel remarkably large, milk-white, wedge-formed, indented at the outer end; cob red.

Yellow Horse-Tooth.

Southern Yellow.

Plant similar to that of the White Horse-tooth; kernel very large, bright-yellow, indented; cob red.

Extensively cultivated throughout the Southern States, but not adapted to the climate of the Middle or Northern.