8. Virginia White Gourd-Seed Corn.—The ears of this corn, which are not very long, neither is the cob so large as those of the big white or yellow flint, contain from twenty-four to thirty-six rows of very long, narrow grains of so soft and open a texture, that they will not bear transportation, by sea, unless they are previously kiln-dried, or completely excluded from the moist air. These grains at their exterior ends are almost flat, and grow so closely together from the cob to the surface, that they produce a greater yield than any other variety, in proportion to the size of the ears. They contain more starch and less gluten and oil than those of the flint kinds; and from their softness, they serve as better food for horses, but are less nourishing to poultry and swine. The colour of this variety is always white, unless it has been crossed with other kinds, which may invariably be known by a small indenture in the ends of the grains, when perfectly dried. The oily and glutinous parts of the Virginian gourd-seed always occur on the sides of its elongated grains, while the starch projects quite through to their summits, and by contraction in drying, produces the pits or depressions peculiar to their ends. This variety is later ripe, though more productive than any other kind. Several valuable hybrids have been produced by its cross fecundation with the yellow and white flinty sorts, among which, are the Yellow Gourd-Seed, and the celebrated Burden and Baden varieties, the latter of which, has produced as many as ten ears to a stalk!
9. Early Sweet or Sugar Corn, sometimes called Pappoon Corn.—This variety was introduced into Massachusetts, in 1779, by Captain Richard Bagnal, of Plymouth, from the country bordering on the Susquehannah, on his return from the expedition against the tribes of the Six Nations, under the command of General Sullivan. There are two kinds of this corn, one with the cob red, and the other white. The ears are short, and usually contain eight rows, the grains of which, when mature, are of a light colour, and become shrivelled and appear as if they were unripe. It con-
