Maize, Guinea-wheat, or Indian Corn, Zea Mays, L. a native of North America, where it is cultivated to a considerable extent, and forms an important article of food.

Maize is propagated by setting the seed in equi-distant rows, from two, three, to five feet asunder. In America, it is planted from the beginning of March to the end of May, or the commencement of June; but the most proper season is towards the middle of April. For this purpose, the earth is opened with a hoe to the depth of three or four inches, and in each hole are deposited four or five grains, at a little distance from each other.

As soon as the young plants appear, the weeds are carefully eradicated, and the earth gradually heaped around them, till the ears appear; after which they are left till the harvest arrives. The ears are then gathered, and dried in an open situation ; for, if this corn be heaped together, it is apt to ferment and putrefy, or to sprout and grow.-The best method of preserving it is, to thresh it out, as soon as the harvest is completed, to dry it perfectly in the sun, and deposit it in cool, dry, and airy situations.

This valuable plant produces a much larger number of ears, which abound with a greater proportion of wholesome, mealy matter, than any European grain j and, as Indian corn prospers in low, swampy situations, where it tends to dry up the superfluous moisture, and to render the soil firm, we conceive it may be advantageously cultivated in the southern counties of Britain,

Maize is subservient to a variety of purposes : its bulky stalks afford an excellent winter-food for cattle ; provided they have not been cut in too dry a state. The American Indians parch the corn carefully over a fire, without burning it; after which they pound it, sift the meal, and preserve the latter for their constant provision. The more civilized colonists prepare excellent bread from Indian wheat, byknead-ing the flour into a stiff paste, either alone, or mixed with that of rye or wheat, which is fermented with leaven or yeast, and then regularly baked. They also convert the maize into a species of malt, from which, as well as from the bread itself, they brew a wholesome beverage.