tains an unusually large proportion of the phosphates, and a considerable quantity of sugar and gum, though but little starch. It is extensively cultivated for culinary purposes, and serves as a delicious food, either green or dry.
Hæmetite or Blood-red Corn, and Varieties of Different Shades.—The lively hues, peculiar to the red, blue, and purple corns, generally depend on the shades of the epidermis of the grains, and not the oil. The origin of these colours appears to be purely accidental, as white and yellow varieties have been planted at remote distances from any other kind, and have produced kernels of a brilliant red. The different shades of colour in corn are supposed to be caused by different proportions of iron, or other metals, combined with oxygen and some acid principle, acted upon by the rays of light.
1. Rice Corn, a variety with small ears, the grains of which are of various shades of colour, and often are of the size and shape of rice. It contains more oil and less starch than any other kind; and when ground, its meal cannot be made into bread alone, but is dry like sand. From its oily nature and convenient size, this corn is peculiarly adapted for feeding fowls.[1]
2. Pop or Parching Corn, sometimes called Valparaiso Corn (Zea curagua, of botanists.) The ears of this variety are small, the grains of various shades of colour, and contain, next to the rice corn, more oil and less starch, than any other kind. Its flavour is pleasant, when parched, for which purpose it is generally preferred. This variety is believed to be the Cara of the Incas of Peru, which, when parched, they call Cancha, signifying a neighbourhood or street.
- ↑ See Dr. Jackson’s Report, pp. 258 et 259.
