hæmetite, to the swelling ears of the big white, and yellow gourd-seed of the South. The principal varieties cultivated in the United States, which may be distinguished by the number of rows of grains on the cob, and the colour, shape, or size of the kernels, may be classified and described as follows:—
Yellow Corn.—The colours of the varieties coming under this head, as before observed, are dependent mainly on the shades of the oil, as seen through the transparent epidermis or hull.
1. Golden Sioux or Northern Yellow Flint-Corn, derived from the Sioux Indians, in Canada, having a large cob, rather short as to length, with twelve rows of moderately-sized grains, abounding in oil, and is regarded as one of the best varieties for fattening animals, or for human food. By skilful tillage, 130 bushels have been raised to an acre, weighing 9,216 lbs. in the ear. When dry, 75 lbs. of ears gave a bushel when shelled. Several valuable hybrid varieties have been produced between the Sioux and the King Philip, the gourd-seed and the Sioux, &c.
2. King Philip or Eight-rowed Yellow Corn; so called after the celebrated chief of the Wampanoags, of that name, from which tribe the seed was originally obtained. The ears, which contain only eight rows, are longer, the cob smaller, and the grains larger than those of the golden Sioux, and it will yield about the same quantity of oil. It is a hardy plant, much esteemed in New England as a substantial article of food, where it has been cultivated from times anterior to the landing of the Pilgrims. From this variety, a number of superb kinds have been obtained, among which, are a beautiful ten and twelve-rowed hybrid from the golden Sioux, and the well known Browne Corn, improved by my brother, Mr. John Browne, of Long Island, in Lake Winnipissiogee. The latter variety was produced by cultivating selected ears for a succession of years, of the King Philip corn, with large but-ends, the second ripe, in the field, and taken from stalks which bore more than two ears each. The grains
