is made. It sometimes happens that these single operations, abstractly regarded, appear of little moment, and sink into temporary obscurity, till some thoughtful mind detects their importance as links in a valuable chain; and subsequent events ratifying the verdict, shed around them a halo of light in which the world discerns their true character.

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VARIETIES.

THE varieties of maize are chiefly distinguished

1. The color.

2. The number of rows on the cob.

3. The size of the grain.

4. The form and hardness of the grain.

5. The chemical composition of the grain.
6. The color and size of the cob.

7. The length of time in maturing, etc.

From these and some other characteristics, and from their numerous combinations, have resulted an indefinite number of varieties, which have been still further increased by hybridizing and by change of climate. To repeat here the almost endless catalogue of existing varieties would be scarcely possible, and quite unnecessary. The following enumeration embraces most of the kinds in use, and all that are likely to be of any practical value to the farmer:

YELLOW CORN.

1. New England Eight-rowed.-This variety grows from six to eight feet high, with ears averaging nearly

ten inches in length, bearing a broad kernel of bright yellow. The number of rows is invariably eight, and the cob rather small. From this corn the King Philip and some other improved sorts have probably been derived.

2. Golden Sioux, or Yellow Flint, is a twelverowed variety, taking its name from the Sioux tribe of Indians, formerly resident in Canada, among whom it was first found. The grains are of medium size, and cob comparatively large. It abounds in oil, makes an excellent meal, and is very superior for fattening animals. It has been known to produce one hundred and thirty bushels to the acre.

3. Canada Yellow.-A small, early maturing, eight-rowed variety, with a small cob, and containing a large percentage of oil. It is much used for feeding to poultry, as well as to swine. It admits of close planting, and is quite prolific of ears.

4. King Philip.-An eight-rowed yellow or copper-colored corn, so called from the celebrated Indian chief of that name. It bears a long ear with a small cob, and the kernel is larger than that of the Golden Sioux. It is a hardy variety, ripening early, and very productive. It is much esteemed in New England, where it has been long cultivated, and is regarded by many as one of the best field sorts in use.

5. Southern Big Yellow. This variety has a large cob, with the kernels large and very wide. It is partly of the nature of a Flint corn, but has less oil and more starch than the Northern Flint. It is late in maturing, but quite abundant in yield.

6. Southern Small Yellow, with grains similar in form to the preceding variety, but deeper in color. It matures earlier, is more oily, and less productive than the former.

7. Dutton. This variety was introduced by Salmon Dutton, of Cavendish, Vermont. The stalk is of medium height, and the cob comparatively large, with ten to twelve rows of grain. The grains grow very compactly on the cob, and the ears being well filled out at the tips, and of a rich glossy color, present a very fine appearance. It is quite prolific, early maturing, and abounds in oil. It is capable of producing one hundred and twenty bushels to the

acre.

8. Browne. This is an eight-rowed sub-variety, improved from the King Philip by Mr. John Browne, of Long Island, in Lake Winnipiseogee. It has a small cob, with large grains, matures early, is very prolific, and being rich in oil is valuable for feeding. It admits of close planting, and has produced as high as one hundred and thirty-six bushels per acre.

9. Rhode Island Premium.-A hybrid variety of comparatively recent introduction, but quite popular in some parts of New England. It was produced by crossing the Canada, the Eight-rowed Yellow, and Red variety of Rhode Island. With close planting, it gives a very a very fair yield.

10. Yellow Gourd-Seed.-This is a cross of the Southern Big Yellow with the White Gourd-seed. It is a very prolific, many-rowed sort, with a small cob, comprising numerous sub-varieties, much in use

at the South and West. The ears grow very large, sometimes yielding a pound or more of grain.

WHITE CORN.

1. Northern White Flint.-This corn is semitranslucent, with a rather large cob. It is very similar in the shape of the ear to the Yellow Flint, and embraces numerous sub-varieties. The grains somewhat resemble those of the Tuscarora, but contain a large proportion of oil, and produces a substantial and excellent article of meal.

2. Southern Big White, with twelve rows of kernels, similar in form and size to those of the Big Yellow. It is a softer corn than the Northern Flint, containing less oil and more starch. It is consequently less adapted for feeding, and the meal is not easily kept sound for any length of time.

3. Southern Little White.-This has the grains smaller than those of the former, but similar to them in shape, growing more compactly on the cob, and containing a larger proportion of oil. This is not a prolific variety, and not extensively cultivated.

4. Whitman or Hill.-An eight-rowed variety, with a small cob, with the ears well filled out at the tips, and very productive. This corn is well adapted for feeding, but is not profitable for marketing, on account of the dull white color of the meal. It admits of close planting, and is a favorite kind in some parts of New England. It has been known to yield one hundred and forty bushels per acre.