The Indians made much use of maize, and whether it is a native of Mexico, Central America, or Northern South America is not definitely known. It may have been indigenous in all these regions. There is evidence that it has long been under man's influence. The specimens of minature ears, only three or four inches in length, which were the mute associates of the Cliff Dwellers and Peruvian Mummy relics on exhibition at the World's Fair, give evidence of an early history. We have interesting stories of how the Indians preserved the flavor of the corn by thorough drying in the ear, and then shelling, and again drying before a fire, or in the hot sun, to expel all the moisture before storing in caches or holes in the earth. It is difficult to understand how it could be sufficiently protected by mats to prevent it absorbing moisture from the surrounding earth when stored in this way, though of course dry places were chosen for the caches. There are many varieties of corn of each of the four general classes, - the flint, the dent, the sweet, and the pop corn. We see by the table herewith that the flint and the dent corn have practically the same chemical composition.

By using varieties of one or the other of these classes, corn can be successfully grown in every state in the Union. The flint and pop varieties flourish in the cooler climate of the northern corn belt, while the dent and the larger sweet kinds prefer the milder climate farther south. It is said that climate exerts a marked effect on the variety of corn, and that flint corn, when planted farther south, will gradually become larger and later in maturing. As to which is more nutritious, the yellow or the white corn, no definite distinction can be made. Both chemical analysis and experience have failed to find the one or the other uniformly better. Some varieties of one are found superior to certain varieties of the other.

Maize Or Indian Corn 35

Maize Or Indian Corn 36

Maize Or Indian Corn 37

Maize Or Indian Corn 38

Maize Or Indian Corn 39

Maize Or Indian Corn 40

Maize Or Indian Corn 41

Corn, dent.....................................

86

10.6

1.5

10.3

1.2

68.6

4.6

Corn, flint...................................................

68

11.3

1.4

10.5

1.7

70.1

5.0

Corn, sweet.................................................

26

8.8

1.9

11.6

2,8

66.8

8.1

Corn, pop..................................................

4

10.7

1.5

11.2

1.8

69.6

5.2

Barley.......................................................

10

10.9

2.4

12.4

2.7

69.8

1.8

Oats..............................................

30

11.3

3.0

11.8

9.5

59.7

5.0

Rye...............................................

6

11.6

1.9

10.6

1.7

72.5

1.7

Wheat, spring...............................

13

10.4

1.9

12.5

1.8

71.2

2.2

Wheat, winter..............................................

262

10.5

1.8

11.8

1.8

72.0

2.1

Wheat, all varieties.......................

310

10.5

1.8

11.9

1.8

71.9

2.1

Rice.............................................................

10

12.4

0.4

7.4

0.2

79.2

0.4

Buck whatl....................................................

8

12.6

2.0

10.0

8.7

64.5

2.2

Cornmeal.......................................................

77

15.0

1.4

9.2

1.9

68.7

3.8

Oatmeal................................................

6

7.9

2.0

14.7

0.9

67.4

7.0

Barleymeal..................................................

3

11.9

2.6

10.5

6.5

66.3

2.2

Rye flour...............................................

44

13.1

0.7

6.7

0.4

78.3

0.8

What flour............................................

20

12.4

0.5

10.8

0.2

75.0

1.0

Graham flour

3

18.1

1.8

11.7

1.9

6.9.8

1.7

Buckwheat flour............................

4

14.6

1.0

6.9

0.3

75.8

1.4