shipped in that state, unless previously prepared by being kiln-dried. From this variety originated the genuine White Flint-Corn, employed for making the excellent hommony, so much in use in the Middle and Southern States.
3. Southern Little White Flint-Corn.—The kernels of this variety are considerably smaller than those of the preceding, and much resemble them in shape; but they are more firm and solid, contain more oil, and consequently are more valuable for feeding poultry and swine, and for human food. Although the cob is smaller in proportion to the size of the ears, the yield, per acre, is less abundant, and hence it is but little grown.
4. Dutton White Flint-Corn, a variety not differing materially from the yellow Dutton corn, except in the colour of its oil.
5. Early Canadian White Flint-Corn, cultivated principally for early boiling or roasting, while green.
6. Tuscarora Corn, a variety obtained from the Tuscarora Indians, in the state of New York. The ears contain from twelve to sixteen rows of grains, which are nearly as deep as they are broad, of a whitish colour on the exterior, and composed entirely within, of pure white dextrine and starch, except the germs. As it contains neither gluten nor oil, it may profitably be employed in the manufacture of starch. It is much softer, and better food for horses than the flinty kinds, and if used before it becomes sour, it may be converted into an excellent bread.
7. White Flour-Corn.—The ears of this variety contain twelve rows of rather thick, roundish grains, which are filled with a snowy white flour, composed principally of starch, but does not contain either gluten or oil. It is much used in some parts of the country, particularly in New Jersey, for grinding up with buck-wheat, mixed in proportions of four or five to one of corn, in order to improve the colour and other qualities of the buck-wheat flour. As it possesses similar properties as the preceding variety, it may be profitably employed for the same purposes.
