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 http://www.archive.org/details/cu31924022110179 
 
SAXTON'S RURAL, HAND-BOOKS. 
 
 PRICE twextv-fivt: CK\TS 
 
T H E 
 
 HASTY-PUDDING; 
 "2. }Poem, 
 
 IN THREE C ANTOS. 
 
 WRITTEN AT CHAMRERV, IN SAVOY, JANUARY, 1793, 
 
 By JOEL BARLO^V, 
 
 MINISTER PLENIPOTENTIARY TO FRANCE. 
 
 Omne tuUt puncium qui miscuit utile dulcu 
 lie mnkes a good breakfast who mixes padding with moluteb 
 
 A MEMOIR 
 
 o M 
 
 MAIZE OR INDIAN CORN, 
 
 COMPILED BY 
 
 D. J. BROWNE, 
 
 CNnBR THtt DIRKCTIOS OF THK AMERICAN INRTlTi:'IE- 
 
 NEW YOEK: 
 O. M. SAXTON & COMPANY, 
 
 AGBICDLinRAL BOOK PUBU&UBRS, 140 FuLTOK ST. 
 
 1856. 
 
THE 
 
 HASTY-PUDDING 
 
 CANTO I. 
 
 YE Alps audacious, thro' the heavens that rise. 
 To cramp the day and hide me from the skies ; 
 Ye Gallic flags that o'er their heights unfurl'd. 
 Bear death to kings, and freedom to the world, 
 I sing not you. A softer theme I choose, 
 A virgin theme, unconscious of the Muse, 
 But fruitfuljjich, well suited to inspire 
 The purest frenzy of poetic fire.. 
 
 Despise it not, ye Bards to terror steel'd. 
 Who hurl'd your thunders round the epic field; 
 Nor ye vpho strain your midnight throats to sing 
 Joys that the vineyard and the still-house bring ; 
 Or on some distant fair your notes employ. 
 And speak of raptures that you ne'er enjoy. 
 I sing the sweets I know, the charms I feel. 
 My morning incense, and my evening meal, 
 The sweets of Hasty-Pudding. Come, dear howli 
 Glide o'er my palate, and inspire my soul. 
 The milk beside thee, smoking from the kine, 
 Its substance mingl'd, married it with thine. 
 Shall cool and temper thy superior heat, 
 And save the pains of blowing while I eat. 
 
 Oh ! could the smooth, the emblematic song 
 Flow like the genial juices o'er my tongue, 
 Could those mild morsels in numbers "chime, 
 And as they roll in substance, roll in rhyme. 
 No more thy awkwirn unpoetic name. 
 Should shun the Muse, or prejudice thy fame ; 
 
HASTr- PUDDING. 
 
 But, rising grateful to th' accustom'd ear, 
 
 All bards should catch it, and ali realms revere ! 
 
 Assist me first with pious toil to trace. 
 Thro' wrecks of time thy lineage and thy race ; 
 Declare what lovely squaw, in days of yore, 
 (Ere great Columbus sought thy native shore,) 
 First gave thee to the world ; her works of fame 
 Have liv'd indeed, but liv'd without a name. 
 Some tawny Ceres, goddess of her days. 
 First learn'd with stones to crack the well-dry'd maize, 
 Thro' the rough sieve to shake the golden show'r. 
 In boiling water stir the yellow flour — 
 The yellow flour, bestrew'd and stir'd with haste, 
 Swells in the flood and thickens to a paste. 
 Then puffs and wallops, rises to the brim. 
 Drinks the dry knobs that on the surface swim ; 
 The knobs at last the busy ladle breaks. 
 And the whole mass its true consistence takes 
 
 Could but her sacred name, unknown so long. 
 Rise like her labours, to the son of song. 
 To her, to them, I'd consecrate my lays, 
 4.nd blow her pudding with the breath of praise 
 If 'twas Oello, whom I sang before, 
 I here ascribe her one great virtue more. 
 Nor thro' the rich Peruvian realms alone 
 The fame of Sol's sweet daughter should be known. 
 But o'er the world's wide climes should live secure. 
 Far as his rays extend, as long as they endure. 
 
 Dear Hasty- Pudding, what unpromis'd joy 
 Expands my heart, to meet thee in Savoy ! 
 Doom'd o'er the world thro' devious paths to roam. 
 Each clime my country, and each house my home. 
 My soul is sooth'd, my cares have found an end, 
 I greet my long-lost, unforgotten friend. 
 
 For thee thro' Paris, that corrupted town. 
 How long in vain I wander'd up and down. 
 Where shameless Bacchus, with his drenching hoara 
 Cold from his cave, usurps the morning board 
 London is lost in smoke and steep'd in tea ; 
 No Yankee there can lisp the name of thee ; 
 
HASXr-PUDDINCi *•' 
 
 The uncouth word, a libel on the town, 
 Would call a proclamation from the crown." 
 From climes oblique, that fear the sun's full rays, 
 Chill'd in their fogs, exclude the gen'rous maize ; 
 A grain whose rich luxuriant growth requires 
 Short gentle showers, and bright etherial fires. 
 
 But here, tho' distant from our native shore. 
 With mutual glee we meet and laugh once more 
 The same ! I know thee by that yellow face. 
 That strong complexion of true Indian race. 
 Which time can never change, nor soil impair. 
 Nor Alpine snows, nor Turkey's morbid air ; 
 For endless years, thro' every mild domain. 
 Where grows the maize, there thou art sure to reign • 
 
 But man, more fickle, the bold license claims. 
 In different realms to give thee different names. 
 Thee the soft nations round the warm Levant 
 Polenta call, the French, of course, Polente ; 
 Ev'n in thy native regions, how I blush 
 To hear the Pensylvanians call thee Mush ! 
 On Hudson's banks, while men of Belgic spawn 
 Insult and eat thee by the name Suppawn. 
 All spurious appellations, void of truth ; 
 I've better known thee from my earliest youth. 
 Thy name is Hasty- Pudding .' thus our sires 
 Were wont to greet thee fuming from their fires ; 
 And while they argu'd in thy just defence 
 With logic clear, they thus explain'd the sense : — 
 " In haste the boiling caldron o'er the blaze, 
 " Receives and cooks the ready-powder'd maize ; 
 "In liaste 'tis serv'd and then in equal haste, 
 " With cooling milk, we make the sweet repast. 
 " No carving to be done, no knife to grate 
 " The tender ear, and wound the stony plate ; 
 " But the smooth spoon, just fitted to the lip, 
 " And taught with art the yielding mass to dip, 
 " By frequent journeys to the bowl well stor'd 
 " Performs the hasty honours of the board." 
 Such is thy name, significant and clear, 
 A name, a sound to every Yankee dear, 
 
 * A certain king, at the time when this was written, was publishing proolamft 
 tions to prevent American principles from being propagated in his conntry. 
 
HASTY-JUDDING. 
 
 But most to me, whose heart and palate chaste 
 Preserve my pure hereditary taste. 
 
 There are who strive to stamp with disrepute 
 The luscious food, because it feeds the brute ; 
 In tropes of high-strain'd wit, while gaudy prigs 
 Compare thy nursling man to pamper'd pigs; 
 With sovereign scorn I treat the vulgar jest. 
 Nor fear to share thy bounties with the beast. 
 What tho' the gen'rous cow gives me to quaff 
 The milk nutritious ; am I then a calf .' 
 Or can the genius of the noisy swine, 
 Tho' nursed on pudding, thence lay claim to mine ? 
 Sure the sweet song, I fashion to thy praise, 
 Runs more melodious than the notes they raise. 
 
 My song resounding in its grateful glee. 
 No merit claims ; I praise myself in thee. 
 My father lov'd thee thro' his length of days ! 
 For thee his fields were shaded o'er with maize ; 
 From thee what health, what vigour he possess'd. 
 Ten sturdy freemen sprung from him attest ; 
 Thy constellation rul'd my natal morn, 
 And all my bones were matde of Indian corn. 
 Delicious grain ! whatever form it take. 
 To roast or boil, to smother or to bake. 
 In every dish 'tis v/elcome still to me. 
 But most, my Hasty-Pudding, most in thee. 
 
 Let the green succotash with thee contend. 
 Let beans and corn their sweetest juices blend. 
 Let butter drench them in its yellow tide, 
 And a long slice of bacon grace their side ; 
 Not all the plate, how fam'd soe'er it be. 
 Can please my palate like a bowl of thee. 
 
 Some talk of Hoe-cake, fair Virginia's pride, 
 Rich Johnny-cake this mouth has often try'd ; 
 Both please me well, their virtues much the same ; 
 Alike their fabric as allied their fame. 
 Except in dear New England, where the last 
 Receives a dash of pumpkin in the paste, 
 To give it sweetness and improve the taste. 
 But place them all before me, smoking hot. 
 The big round dumpling rolling from the pot ; 
 
HASTY-PUDDING. 
 
 The pudding of the bag, whose quiv'ring breast. 
 With suet liii'd, leads on the Yanlcee feast ; 
 The Charlotte brown, within whose crusty sides 
 A belly soft the pulpy apple hides; 
 The yellow breadj whose face like amber glows, 
 And all of Indian that the hake-pan knows — 
 You tempt me not — my fav'rite greets my eyes. 
 To that lov'd bowl my spoon by instinct flies. 
 
 CANTO II. 
 
 To mix the food by vicious rules of art. 
 To kill the stomach and to sink the heart, 
 To make mankind, to social virtue sour. 
 Cram o'er each dish, and be what they devour, 
 From this kitchen Muse first fram'd her book, 
 Commanding sweets to stream from every cook ; 
 Children no more their antic gambols tried, 
 And friends to physic wonder'd why they died. 
 Not so the Yankee — his abundant feast. 
 With simples furnish'd, and with plainness dress'd, 
 A numerous offspring gathers round the board. 
 And cheers alike the servant and the lord; 
 Whose well-bought hunger prompts the joyous taste 
 And health attends them from the short repast. 
 
 While the full pail rewards the milk-maid's toil. 
 The mother sees the morning caldron boil ; 
 To stir the pudding next demands their care,. 
 To spread the table and the bowls prepare ; 
 To feed the children, as their portions coo., 
 And comb their heads, and send them oflF to school. 
 
 Yet may the simplest dish, some rules impart. 
 For nature scoi-ns not all the aids of art. 
 E'en Hasty- Pudding, purest of all food. 
 May still be bad, indifferent, or good. 
 As sage experience the short process guides. 
 Or want of skill, or want of care presides, 
 Whoer'er would form it on the surest plan. 
 To rear the child and long sustain the man ; 
 
lASTY-PUDDING. 
 
 To shield the morals while it mends the size, 
 And all the powers of every food supplies — 
 Attend the lessons that the Muse shall bring, 
 Suspend your spoons, and listen while I sing. 
 
 But since, man ! thy life and health demanc 
 Not food alone, but labour from thy hand, 
 First in the field, beneath the sun's strong rays. 
 Ask of thy mother, earth the needful maize ; 
 She loves the race that courts her yielding soil, 
 And gives her bounties to the sons of toil 
 
 When now the ox obedient to thy call. 
 Repays the loan that fill'd the winter stall. 
 Pursue his traces o'er the furrow'd plain. 
 And plant in measur'd hills the golden grain. 
 But when the tender germ begins to shoot. 
 And the green spire declares the sprouting root. 
 Then guard your nursling from each greedy foe, 
 Th' insidious worm, the all-devouring crow. 
 A little ashes, sprinkled round the spire. 
 Soon steep'd in rain, will bid the worm retire ; 
 The feather'd robber with his hungry maw 
 Swift flies the field before your man of straw, 
 A frightful image, such as school-boys bring 
 When met to burn the Pope, or hang the King. 
 
 Thrice in the season, thro' each verdant row 
 Wield the strong plough-share and the faithful Iioe — 
 The faithful hoe, a double task that takes, 
 To till the summer corn, and roast the winter cak«s. 
 
 Slow springs the blade, while check'd by chilling rains, 
 Ere yet the sun the seat of Cancer gains ; 
 But when his fiercest fires emblaze the land. 
 Then start the juices, then the roots expand ; 
 Then, like a column of Corinthian mould. 
 The stalk struts upward, and the leaves unfold; 
 The bushy branches all the ridges fill. 
 Entwine their arms, and kiss from hill to hill.' 
 Here cease to vex them, all your cares are done : 
 Leave the last labours to the parent sun ; 
 Beneath his genial smiles the well-dress'd field, 
 W hen autumn calls, a plenteous crop shall yield 
 
HASTY-PUDDING. 
 
 Now the strong foliage bears the standards high. 
 And shoots the tall top-gallants to the sky; 
 The suckling ears their silky fringes bend. 
 And pregnant grown, their swelling coats distend , 
 The loaded stalk, while still the burthen grows, 
 O'erhangs the space that runs between the rows ; 
 High as a hop-field waves the silent grove, 
 A safe retreat for little thefts of love, 
 When the pledg'd roasting-ears invite the maid, 
 To meet her swain beneath the new-form'd shade , 
 His gen'rous hand unloads the cumbrous hill. 
 And the green spoils her ready basket fill ; 
 Small compensation for the two-fold bliss. 
 The promis'd wedding and the present kiss. 
 
 Slight depredations these ; but now the moon 
 (!alls from his hollow tree the sly racoon ; 
 And while by night he bears his prize away. 
 The bolder squirrel labours thro' the day. 
 Both thieves alike, but provident of time, 
 A virtue, rare, that almost hides their crime. 
 Then let them steal the little stores they can, 
 And fill their gran'ries from the toils of man ; 
 We've one advantage where they take no part, — 
 With all their wiles they ne'er have found the art 
 To boil the Hasty -Pudding ; here we shine 
 Superior far to tenants of the pine ; 
 This envied boon to man shall still belong, 
 Unshar'd by them in substance or in song. 
 
 At last the closing season browns the plain. 
 And ripe October gathers in the graiii ; 
 Deep-loaded carts the spacious corn -house fill. 
 The sack distended marches to the mill ; 
 The lab'ring mill beneath the burden groans, 
 And show'rs the future pudding from the stones ; 
 Till the glad house-wife greets the powder'd gold. 
 And the new crop exterminates the rd. 
 
 CANTO III. 
 
 The days grow short ; but tho' the falling sun 
 To the glad swain proclaims his day's work done, 
 1* 
 
10 IIASTl-PUDDING. 
 
 Night's pleasing shaJes liis various tasks prolong, 
 And yield new subjects to my various song 
 For now, the corn-house fill'd, the harvest home, 
 Th' invited neighbours to the Husking come ; 
 A frolic scene, where work, and mirth, and play. 
 Unite their charms, to chase the hours away. 
 
 Where the huge heap lies centr'd in the hall. 
 The lamp suspended from the cheerful wall, 
 Brown corn-fed nymphs, and strong hard-handed beaux 
 Alternate rang'd, extend in circling rows. 
 Assume their seats, the solid mass attack ; 
 The dry husks rustle, and the corn-cobs crack ; 
 The song, the laugh, alternate notes resound. 
 And the sweet cider tripsin silence round. 
 
 The laws of husking ev'ry wight can tell ; 
 And sure no laws he ever keeps so well ; 
 For each red ear a gen'ral kiss he gains. 
 With each smut ear she smuts the luckless swains ; 
 But when to some sweet maid a prize is cast. 
 Red as her lips, and taper as her waist. 
 She walks around, and culls one favour'd beau. 
 Who leaps, the luscious tribute to bestow. 
 Various the sport, as are the wits and brains 
 Of well-pleas'd lasses and contending swains ; 
 Till the vast mound of corn is swept away, 
 And he that gets the last ear, wins the day, 
 
 Meanwhile the house-wife urges all her care. 
 The well-earned feast to hasten and prepare. 
 The sifted meal already waits her hand. 
 The milk is strain'd, the bowls in order standi 
 The fire flames high ; and, as a pool (that take's 
 The head-long stream that o'er the mill-dam breaks) 
 Foams, roars and rages with incessant toils. 
 So the vex'i caldron rages, roars, and boils. 
 
 First, with clean salt she seasons well the food, 
 Then stews the flour and thickens all the flood. 
 Long o'er^e sim'ring fire she lets it stand ; 
 To stir it well demands a stronger hand ; 
 The husband takes his turn ; and round and round 
 The ladle flies ; at last the toil is crown'd ; 
 When to the board the thronging huskers pour. 
 And take their seats as at the corn before. 
 
ilASTV-PUDDING. 1 ' 
 
 I leave them to their feast. There still belong 
 More copious matters to my faithful song. 
 For rules there are, tho' ne'er unfolded yet, 
 Nice rules and wise, how pudding should be ate. 
 
 Some with molasses line the luscious treat, 
 And mix, like bards, the useful with the sweet. 
 A wholesome dish, and well deserving praise,, 
 A great resource in those bleak wintry days. 
 When the chill'd earth nes buried deep in snow, 
 And raging Boreas drives the shiv'ring cow. 
 
 Blest cow ! thy praise shall still my notes empIojTf 
 Great source of health, the only source of joy; 
 How oft thy teats these pious hands have press'd ! 
 How oft thy bounties prove my only feast ! 
 How oft I've fed thee with my fav'rite grain ! 
 And roar'd, like thee, to find thy children slain ! 
 
 Ye swains who know her various worth to prize,. 
 Ah ! house her well from winter's angry skies. 
 Potatoes, pumpkins, should her sadness cheer. 
 Corn from your crib, and mashes from your beer;, 
 When spring returns she'll well acquit the loan. 
 And nurse at once your infants and her own. 
 
 Milk, then, with pudding, I should always choose ; 
 To this in future I confine my Muse, 
 Till she in haste some future hints unfold. 
 Well for the young, nor useless to the old. 
 First in your bowl the milk abundant take. 
 Then drop with care along the silver lake 
 Your flakes of pudding ; these at first will hide 
 Their little bulk beneath the swelling tide ; 
 But when their growing mass no more can sink; 
 When the soft island looms above the brink. 
 Then check your hand ; you've got the portion's due, 
 So taught our sires and what they taught is true. 
 
 There is a choice in spoons. Tho' small appear 
 The nice distinction, yet to me 'tis clear, 
 The deep bowl'd Gallic spoon, contriv'd to scoop 
 In ample draughts the thin diluted soup. 
 Performs not well in those substantial things. 
 Whose mass adhesive to the metal clings ; 
 
HASTY-PUDDING. 
 
 Where the strong labial muscles must embrace. 
 The gentle curve, and sweep the hollow space. 
 With ease to enter and discharge the freight, 
 A bowl less concave but still more dilate. 
 Becomes the pudding best. The shape, "the size, 
 A secret rests unknown to vulgar eyes ; 
 Experienc'd feeders can alone impart 
 A rule so much above the lore of art. 
 These tuneful lips, that thousand spoons have tried, 
 With just precision could the point decide, 
 Tho' not in song ; the muse but poorly shines 
 In cones and cubes, and geometric lines. 
 Yet the true form, as near as she can tell, 
 Is that small section of a goose egg-shell, 
 Which in two equal portions shall divide 
 The distance from the centre to the side. 
 
 Fear not to slaver ; 'tis no deadly sin. 
 Like fhe free Frenchman, from your joyous chin 
 Suspend the ready napkin ; or, like me, 
 Poise with one hand your bowl upon your knej ; 
 Just in the zenith your wise head project, 
 Your full spoon, rising in a line direct. 
 Bold as a bucket,. heeds do drops that fall. 
 The wide-mouth'd bowl will surely catsh than AtL 
 
MAIZE OR INDIAN COIIN- 
 
INDIAN CORN. 
 
 Synonymes. 
 
 Zea mays, Of Botanists. 
 
 Maize, Indian Corn, Britain and ANOLO-AMialK^i 
 
 Mais BU d'lndie.BI^ ) j,^^^^^ 
 
 de Turqme, ) 
 Maiz, Trigo de Indias, Spain. 
 
 Grano d'India, Grano ) 
 
 Turco, > IxAr.y. 
 
 Grano Siciliano, ) 
 
 Maiz, Millio da India, ) p„„.,„„., x)„.„„ 
 
 Milho gr-^nde, j Po^^tugal and Brazil. 
 
 Mais, Tiirkisclier Korn, Germanv. 
 
 Mays, Turlcsch Koorn, Holland. 
 
 Turkisli Hvede, Sweeden and Denmark. 
 
 Tureslioichljeb, Russia. 
 
 Derivations. — The generic name Zea is deriveil from the Greek sroo, to livei 
 from the nutritive qualities of this, or some other kind of corn formerly culti- 
 Tated in Greece or on the adjacent Archipelago. The word mays, and all its 
 deriyatives. according to ClaTigero, have been derived from the denomination of 
 this vegetable in the Haitina language, or that of Hispaniola ; but by others, it 
 is thought to come from the Lettish and Livouic mayse, which signifies bread 
 in those languages. The European names BU tP Indie, Trigo de Indias, etw., 
 have been so called on account- of this grai n having first been brought by Colum- 
 bus from America, which ^as known at that time by the name of the " Indies ;" 
 and those names signifying " Turkish -Corn," took their origin from the circum- 
 stance that the cultivation of this plant spread from Turkey to the neighbouring 
 countries, and conseijuently led some writers to believe that it first came from 
 the £ast. 
 
 Description. 
 Tiie fruitful maize, in verdant vistas rear'd, 
 Its spire majestic, to tlie playful breeze. 
 Spreading its loosely-waving panicles, while low 
 The purple anthers bending o'er to kiss 
 The silken, tassel'd-styles, delight the eye 
 Of watchful Ceres. Traits of the Asohigines. 
 
 MAizK, OR Indian Corn, consists of several varieties 
 which are thought to owe their distinctive charac- 
 ters to the accidental modifications of climate, soil, and 
 
16 IIKMOIK 0»» 
 
 cul'.ure, rather than to any original differences. The 
 plant is described by botanists, as a strong, reedy, 
 jointed stalk, provided with large alternate leaves, 
 almost like flags, springing from every joint. The top 
 produces a bunch of male flowers, of various colours, 
 which is called the tassel. Each plant bears, likewise, 
 one or more spikes or ears, seldom so few as one, and 
 rareiy more than four or five, the most usual number 
 being three ; , as many as seven have been seen occa- 
 sionally on one stalk. These ears proceed from the 
 stalk at various distances from the ground, and are 
 closely enveloped by several thin leaves, forming a 
 sheath, which is called the husk. The ears consist of a 
 cylindrical substance, of^ the nature of a pith, which is 
 called the cob, over the entire surface of which the 
 seeds are ranged, and fixed in eight or more straight 
 rows, each row having generally as many as thirty or 
 more seeds. The eyes, or germs of the seeds, are in 
 nearly radial lines from the centre of the cylinder ; from 
 these eyes proceed individual filaments of a silky ap- 
 pearance, and of a bright-green colour ; the aggregate of 
 these hang out from the point of the husk, in a thick 
 cluster, and in this state are called the silk. It is the 
 office of these filaments, which are the stigmata, to 
 receive the farina, which drops from the flowers on the 
 top or tassel, and without which the ears would pro- 
 duce no seed, — a fact which has been established by 
 cutting off the top previous to the development of its 
 flowers, when the ears proved wholly barren. So soon 
 as their office has been. thus performed, both the tassel 
 and the silk dry up, and put on a withered appearance. 
 
 The grains of maize are of different colours, the pre- 
 vailing hue being yellow of various shades, sometimes 
 approaching to white, and at other times deepening to 
 red. Some are of a deep chocolate-colour, others green- 
 ish or olive-coloured, and even the same ears will some- 
 times contain grains of different colours. 
 
 Geography and History. — Indian Corn, when due 
 reg;ard is paid to the selection of varieties, may be 
 accounted as a sure crop, ic almost every portion of th« 
 
INDIAN' CORN. 17 
 
 habitable glob3, bstwaen tli3 forty -tliii'd d3gL'e3 of north 
 latitude, and a corresponding parallel south. Its prin- 
 ciple culture is confined to ths United States, Mexico, 
 the West Indies, and most of the states of South 
 A.ni3rica. It is also cultivated with success in Spain, 
 Portugal, Lombard/, and may be grown in southern 
 Europe generally. It is likewise found to thrive in 
 India, China, Japan, Australia, the Sandwich Islands, 
 as well as in the groups of the Azores, the Madeiras, 
 Canaries, and numerous other ocean isles 
 
 Roulin, Humboldt, Bonpland, and others, have 
 noticed this plant in its indigenous state in America, 
 and hence have concluded that it was first derived from 
 this country. Mathioli, Cieja, Zeri, and Inca Garci- 
 lasso, have also confirmed this opinion. Fuchs, on the 
 contrary, very early maintained that it came from the 
 East:^ Miehaud, Daru, and Bonafous, state that it was 
 known in Asia Minor before the discovery of America ; 
 and Crawford, in his " History of the Indian Archi- 
 pelago," tells us that maize was cultivated by the in- 
 habitants of these islands, under the name of djagoung, 
 long before that period. In the " Natural History of 
 China," composed by Li-Chi Tchin, towards the middle 
 of the XVIth century, a rude figure is given of the 
 Zea mays, under the title of la-chou-cha ; and Rifaud, 
 in his " Voyage en Egypte, &e., from 1805 to 1807," 
 observes, that he discovered this grain in a subterranean 
 excavation in a remarkably good stats of preservation. 
 M. Virey, however, in the " Journal de Pharmacie," 
 refutes these statements, by showing that these authors 
 have mistaken the Indian millet ( Sorghum vulgare) for 
 maize, and that the grain found by Rifaud, was the 
 Sorghum bicolor, which, according to Delile, is a native 
 of Egypt. Regmir and Gregory attempt to present 
 fresh arguments in favour of the Eastern origin of this 
 plant. Among them is the name by which it has long 
 been known in Europe, BU de Tarquie ; and varieties 
 of it, they state, have been brought from the Isle of 
 France, or from China. Moreau de Jonnes, on the 
 contrary, has more recently maintained in a memoir 
 
18 MfcMOlK UBi 
 
 read bufore the Acadsmy of Sclenoes, at Paris, that iU 
 origin was in America. The name BU de Turquie, no 
 more proves it to be of Turkish origin, than the name 
 of the English Horse Bean proves that that plant 
 originally grew wild in Britain. The general cultiva- 
 tion of maize, in southern Europe, and the production 
 of some new varieties, proves nothing with regard to 
 the origin of the species. Nor, where it occurs in the 
 East, there is no proof of its having been carried there 
 previously to the discovery of America. 
 
 In favour of the American origin of maize, is the fact 
 that it was found in a state of cultivation in most of 
 the places where the first navigators landed. Colum- 
 bus discovered it on the Island of Cuba, and other 
 points, where he touched on his first voyage to America, 
 Vasco Nunez, in Guiana, Navaez and Sottus, in 
 Florida, and Gongalo Ximines, in New Granada, — the 
 latter of whom, says, " The principal food of the natives 
 " was Maiz and Cassave, which first grows on stalks 
 " of the size of canes, bearing very large and weighty 
 " spikes or ears, each generally yielding seven hundred 
 " grains — a bushel of which, when planted in warm, 
 " moist land, frequently produces three hundred fold. 
 " The maize is distinguished into a coarser and a finer 
 " sort, which last is called Morocke, the leaves and 
 " stalks affording wholesome provender for horses, and 
 " the grains or kernels, bread for the inhabitants, who 
 " make it several ways ; for sometimes they boil the 
 " corn in water, and at other times, parch it in ashes, 
 " or grind it into flour, which, when kneaded into 
 " dough, they make into cakes, biscuits, etc. More- 
 " over, maize steeped in water, boiled, and afterwards 
 "fermented, makes a very strong liquor." 
 
 All the early historians, both of North and South 
 America, give the strongest testimony that this grain 
 is of American origin, and speak of it as having consti- 
 tu,ted a great part of the food of the Indians from time 
 immemorial. 
 
 Inca Garcilasso de la Vega, in treating of the pro- 
 ducts of Peru, says, " Of the fruits that grow above 
 
INDIAN CORN. l9 
 
 ground, tlio chief and principal, is that grain which 
 
 the people jf Mexico and Barlovento call Mayz, and 
 
 those of Peru, Cara, being the only bread they use. 
 
 And this is of two sorts, one called Maruchu, which 
 
 is hard, and tho other Capia, which is tender and 
 
 fine, and is eaten as bread, either boiled, baked, or 
 
 parched, over the fire. The hard kind is that which 
 
 hasbeen brought to Spain, but not the fine and tender 
 
 sort." The corn of the Incas, he says, was ground by 
 
 women, batween two broad stones in the form of a half 
 
 moon, from the flour of which, they made a kind of 
 
 hasty-pudding, called Api, a great dish among them, 
 
 esteemed as high feeding, but was not common at every 
 
 meal. He mentions another kind of bread, made of 
 
 maize, called Cara, upon which he was nourished for 
 
 nine or ten years. This consisted of three sorts, 
 
 namely, Cancu, used only for sacrifice ; Iluminta, for 
 
 feasts and great entertainments ; and Tanta or bread 
 
 of common use. Boiled cara they called Muti, which 
 
 is also the name of boiled corn. The virgins or wives 
 
 of the Sun, were employed in the evening in kneading 
 
 great quantities of dough, which they formed into 
 
 small round cakes that were eaten by the Indians only 
 
 at the feasts of Raymi and Gitua ; for, at other times, 
 
 they never eat their maize kneaded into bread, nor did 
 
 they eat it at their meals, with the exception of two or 
 
 three mouthfuls at the beginning. Their physicians 
 
 prescribed no other diet to their sick than what was 
 
 made of maize. They also made plasters or poultices 
 
 of it, which they applied for the relief of aches, colics, 
 
 and other pains. Of the flour of maize, mixed with 
 
 water, the Indians brewed their common beverage, 
 
 which, by a certain process, they were able to convert 
 
 into an excellent vinegar. Of the stalks, before the 
 
 maize was ripe, they made a kind of honey, and some, 
 
 who loved to be drunk, lay their corn steeping in 
 
 water, until germination took place, and then, after 
 
 grinding, boiled it in the same water, drawed it ofl", and 
 
 kept it until stale. This was the strongest drink the 
 
 Peruvians had, which was calledj in their language, 
 
20 MEMOIR ON 
 
 Vinnapu, and by some of the neighbouring tribes, Sora. 
 From its intoxicating effects, its use was prohibited by 
 the Incas, who made it a penal offence with all who 
 drank to excess. 
 
 Francisco Saverio Clavigero, in describing the grain 
 of Mexico, says, " The chief, the most useful, and most 
 " common, was the maize, called by the Indians Tluolli, 
 " of which there are several varieties, differing in size, 
 " colour, weight, and taste. There is the large and the 
 " small sort, the white, the yellow, the blue, and the 
 "black." 
 
 Captain John Smith, in his account of the Indiana 
 of Virginia, says, " The greatest labour they take, is 
 in planting their corne, for the country naturally is 
 overgrowne with wood. To prepare the ground, they 
 bruise the barke of the trees neare the root, then doe 
 they soortch the roots with fire that they grow no 
 more. The next yeare with a crooked peece of wood 
 they beat vp the weeds by the rootes, and in that 
 mould they plant their corne. Their manner is this. 
 They make a hole in the earth with a sticke, and into 
 it they put foure graines of wheate (maize) , and two 
 of beanes. These holes they make foure foote one 
 from another. Their women and children do con- 
 tinually keepe it with weeding, and when it is growne 
 middle high, they hill it about like a hop-yard. In 
 Aprill they begin to pla,nt, but their chiefe planta- 
 tion is in May, and so they continue till the midst 
 of lune. What they plant in Aprill, they reaps in 
 August : for May in September ; for lune in Octo- 
 ber. Every stalke of their corne commonly beareth 
 two eares, some three, seldome any foure, many but 
 one, and some none. Every eare ordinarily hath 
 betwixt 200 and 500 graines. The stalke being 
 greene hath a sweet iuice in it, somewhat like sugar- 
 cane, which is the cause that when they gather their 
 corne greene, they sucke the stalkes ; for as we gather 
 greene pease, so doe they their corne, being greene, 
 which excjelleth their old. * * * * * Their corne 
 they rost in the earc greene, and bruising it in morter 
 
INDIAN CORN. UJ 
 
 " of wood with a polt, lap it in rowles in tho leaues of 
 "their corne, and so boyie it for a daintie. They also 
 " reserue that come late planted that will not ripe, by 
 " roasting it in hot ashes, the heat thereof drying it. 
 " In winter they esteeme it being boyled with beanes 
 " for a rare dish, they call Pausarowmena. Their old 
 " wheat (maize) they first steepe a night in hot water, 
 " in the morning pounding it in a morter. They vse a 
 "small basket for their temmes (sieve), then pound 
 " againe the great, and so separating by dashing their 
 " hand in the basket, receiue the flower in a platter made 
 " of wood, scraped to that forme with burning and 
 " shels. Tempering this flower with water, they make 
 " it either in cakes, covering them with ashes till they 
 " be baked, and then washing them in faire water, they 
 " driu presently with their owne heat : or else boyle 
 " them in water, eating the broth with the bread which 
 " they call Ponap. The groutes and peeces of the 
 " comes remaining, by fanning in a platter or in the 
 " wind, away, the branne they boyle 3 or 4 houres with 
 ' water, which is an ordinary food they call Vstata- 
 " hamen. But some more thriftie then cleanly, doe 
 " bume the core (cob) of the eare to powder, which 
 " they call Pungnough, mingling that in their meals, 
 " but it never tasted well in bread, nor broth." 
 
 Mr. Schoolcraft, jn his late Report, says, that it is 
 conceded on all hands, that this is a tropical, or at least, 
 a southern plant. He remarks, that it was not known 
 in Europe before the discovery of this country, and 
 that we learned the mode of cultivation from the 
 Indians, and not they, from us. It was cultivated by 
 the Iroquois in fields sufficiently large to entitle 
 them to the name of .agriculturists. It was un- 
 doubtedly highly prized by them, as an essential 
 article of support, as Mr. Schoolcraft states that the 
 warriors of the Six Nations were in the habit of under- 
 taking journeys of thousands of miles in extent, carry- 
 ing no other food than a little meal from parched and 
 pounded corn, relying on the forest for meat. One 
 tablespoonful of this ir«al, nixed with a little sugar 
 
22 MEMOrR 01» 
 
 and water, will sustain a warrio' f'^i t'lont i-foi x hova'S 
 without meat. 
 
 In furtker proof of the American origin of maize, t 
 may be stated, thatit isstill found in an indigenout 
 state from the Rocky Mountains, in North America 
 to the humid forests of Paraguay ; where, instead ot 
 having each grain naked, as is always the case afta' 
 long cultivation, they are completely covered with 
 glumes or husks. Although there has been much writ- 
 ten upon the Eastern origin of this grain, it did not 
 grow in that part of India watered by the Indus, at the 
 time of Alexander the Great's expedition, as it is not 
 mentioned by Nearchus, the commander of the fleet, 
 among the productions of that country. It is not 
 noticed by Arrian, Diodorus, or Columella ; and even 
 so late as the year 1471, Joan. Cuba, in his " Ortus 
 Sanitatis,'' a very curious treatise on plants, trees, ani- 
 mals, stones, &c., does not make the least mention of it. 
 Neither has it ever been found in any ancient tumulus, 
 sarcophagus, or pyramid ; nor has it ever been repre 
 sented in any ancient painting, sculpture, or work ol 
 art, ex.Qept in America ! But in this country, according 
 to Garcilasso, the palace gardens of the Incas in Peru 
 were ornamented with images of gold and silver, of aU 
 manner of beasts, birds, trees, flowers, and fruit. Somt 
 of the trees appeared in blossom, some with their fruif 
 partially or fully grown, and in others it appeared quite 
 ripe, according to the several seasons of the year 
 They also imitated the maize, with all its grains, spikes 
 stalks, r^nd leaves ; and 'in one instance, in the " Gar 
 den of Gold and Silver," there was an entire coiuifield, 
 of considerable size, represented with the corn in ity 
 exact and natural shape. 
 
 The introduction of maize into Europe, probablj' 
 dates back to the time soon after Columbus discovered 
 America ; but little attention appears to have been paid 
 there, either to its culture or use, until toward the 
 close of the last century. An amusing, and in many 
 respects, an instructive work, was published some years 
 einoe, by William Cobbet-, upon the merits of Indian 
 
INDIAN CORN. 23 
 
 corn, whose sanguine wishes upon *he subject of its 
 introduction as a field crop into England, led him 
 farther than most people have been inclined to accom- 
 pany him. A cotemporary writer remarks that, "Cob- 
 bett was corn-mad at one time. He saw too soon by 
 twenty years, and depended on cultivation, rather than 
 importation. He wrote about Indian corn, planted 
 Indian corn, raised Indian corn, ate Indian corn, made 
 paper of Indian corn husks, and printed a book from 
 the Indian corn paper." There is to be seen in this 
 work a very minute and interesting account of the 
 various manipulations which must be attended to by 
 the maize-grower before his grain is ready for sale, as 
 well as very particular directions for turning the pro- 
 duce to the best and most profitable account in domestic 
 economy. 
 
 The most important feature, perhaps, in the history 
 of maize, is its late introduction from the United States 
 into Great Britain and Ireland, as a cheap and nutri- 
 tious article of human food. For this partriotic and 
 philanthropic act, these two nations are highly in- 
 debted to the simultaneous exertions of our friend and 
 countrymen, Henry Coleman, Esquire, who has been 
 engaged for several years in making an agricultural 
 tour in Europe, and Dr. John S. Bartlett, late of the 
 British army, the latter of whom, addressed a letter on 
 the subject, iii May, 1842, to Lord Ashburton, in which 
 he arrives at the following deductions : — 
 
 . 1st. That the labouring classes and the poor of 
 Great Britain require a cheaper article of food than 
 wheaten bread. 
 
 2nd. That although wheat contains a larger portion 
 of gluten or the nutritive ingredient," bulk is necessary, 
 not Only to satisfy the craving of hunger, but to pro- 
 mote digestion by the " stimulus of distension," which 
 bulk alone can give. 
 
 3rd. That the craving of hunger being removed or 
 alleviated by the quantity taken, the mind is more at 
 ease ; the mental irritability consequent upon hunger 
 is assuaged, and man goes to his labour with cheer 
 
fulness and vivacity, becoming a more peaceful citizen 
 and perhaps a better man. 
 
 4tli. That maize possesses a great superiority over 
 rye, barley, oatmeal, or potatoes — not that it contains 
 a greater quantity of gluten, but that its constituent 
 parts are better proportioned, and consequently make 
 a better article of food. 
 
 5th. That, admitted into England duty free, it 
 would be a cheaper article of food than any of those 
 above named, besides being vastly superior to them in 
 nutritive and healthful properties. 
 
 6th. That it can be obtained in any quantities from 
 all parts of the United States, and particularly from the 
 middle and southern states, on the Atlantic sea-board 
 — as New York, New Jersey, Pennsylvania, Maryland, 
 Virginia, and North Carolina, whose proximity to the 
 sea and ports of shipment, give them great advantages 
 by saving inland conveyance. The whole valley of the 
 Mississippi also yields it in abundance. 
 
 7th. That the people of all parts of the United 
 States are consumers of British manufactures ; for in 
 spite of national asperities, they adopt the habits, 
 tastes, fashions, amd dress of their English ancestors. 
 This, I think, is a natural feeling in the human 
 breast, for 1 never yet knew a son who was offended by 
 being told that he resembled his parent. The imported 
 grain then would be paid for in the products of British 
 industry. 
 
 8th. That the rapidly increasing population and 
 limited superiicial surface of the British Isles, will 
 speedily render a foreign supply of grain necessary even 
 in the most productive seasons — and consequently a 
 reduction of duties must ensue ; it is therefore advan- 
 tageous to the agricultural interests, as land is becom- 
 ing so Taluable, to reserve as much of the soil of Eng- 
 land as possible for the cultivation of wheat and more 
 valuable products ; and nothing will tend to promote 
 this object more than the introduction of a copious sup- 
 ply of cheaper farinaceous food for the poor and labour- 
 ing classes. 
 
INDIAN CORN. 25 
 
 In closing the historical part of this memoir, it may 
 not be uninteresting to allude to another countrymen 
 of ours, Elihu Burritt, commonly called " The Learned 
 Blacksmith," who is at present engaged in making a 
 pedestrian tour in various parts of Europe, and giving 
 the result of his observations in the " Christian 
 Citizen," from which we make the following extract : — 
 
 I have just got out " An Olive Leaf, from the House- 
 wives of America, to the Housewives of Great Britain 
 and Ireland, or Recipes for making Various Articles of 
 Food, of Indian Corn Meal," containing all the recipes 
 I received before leaving home from our kind female 
 friends in different parts of the Union — heaven bless 
 them ! I have had 2,000 of these Olive Leaves struck 
 off, and intended, in the first place, to send a copy to 
 every newspaper in the realm'; I shall have a, thou- 
 sand, all of which I shall put into the hands of those 
 I meet on the road. 1 have resolved to make it a con- 
 dition upon which only I consent to be any man's 
 guest, that his wife shall serve up a johnny-cake for 
 breakfast, or an Indian pudding for dinner. I was in- 
 rited yesterday to a tea party which comes off to-night, 
 where about thirty persons are- to be present. I ac- 
 cepted the invitation with the johnny-cake clause, 
 which was readily agreed to by all parties. So to-night 
 the virtues of corn meal will be tested by some of the 
 best livers in Birmingham. 
 
 Mythology.- — The Indians of Peru and the adjacent 
 country, who existed befote the empire of the Incas 
 began, were at best but tamed animals, and often they 
 were more brutish than the beasts of the field. They 
 possessed no right of property, no fixed laws, no religion, 
 nor government ; neither did they plough, sow, or till 
 the earth, nor did they understand the art of weaving 
 cotton or wool ; but dwelt together in small hordes as 
 they happened to meet in caves or holes in the rocks 
 and mountains, subsisting on grass, herbs and roots, 
 wild fruits, and the flesh of man, with np other cloth- 
 ing than the leaves and bark of trees, and the skins of 
 beasts In short, they were altogether savage. 
 
 9 
 
26 MEMOIR ON 
 
 As ever has been the ease with most of the primitive 
 tribes of the human race, these Indians derived their 
 original being from divers objects, animate or inanimate, 
 of which they entertained respect, admiration, or awe. 
 Some who lived near a great lake which supplied them 
 with a store of fish, called that the parent whence they 
 emerged ; some esteemed the mighty Andes as their 
 prime mother, who, from her deep caverns, first gave 
 them birth ; and others fancied themselves to be the 
 descendants of the great bird, condor, in token of 
 which, on days of solemnity and festival, they wore its 
 wings fastened to their arms. 
 
 Every nation, province, tribe, and house among them, 
 had. its particular idol. For their opinion was, that 
 one god would have enough to do, to take care of its own 
 province, or family, and ihat its power was so limited, 
 that it could have no virtue or extent within the juris- 
 diction of another. Some adored whatever they saw in 
 which an excellence could be observed, whether good or 
 bad. The tiger, the jaguar, and the bear, they wor- 
 shipped for their ferocity, and with such submission 
 and humility, that they would not fly from them in 
 time of danger, but offered themselves to be devoujred. 
 The fox and the monkey, they adored for their craft ; 
 the stag for his swiftness ; the hawk, for agility and 
 courage ; the eagle, for acuteness of sight ; while other 
 nations were more considerate in the choice of their 
 deities, and worshipped nothing except what afforded 
 them benefit or advantage. As fountains and cool 
 springs, which furnished them with drink ; rivers, that 
 watered their pastures ; the earth, which they called 
 their mother, because it yielded them food ; the air, be- 
 cause it gave them breath and life ; and fire, because it 
 warmed them, and cooked their food. Some, also, made 
 choice of sheep, cattle, or corn, and everything around 
 them, that served most for nourishment, as a god^ and 
 worthy of divine honour. The inhabitants near the 
 coast, made_ the sea their god, the name of which, 
 interpreted in their language, signifies the " Mother 
 Sea." The whale they deified on account of its pro- 
 
INDIAN CJRiV. 27 
 
 digioiis size. In the Province of Puerto Viejo, they 
 had a high veneration for the emerald ; and near the 
 Cordillera, they worshipped that mountain for its stu- 
 pendous height. 
 
 The sacrifices which they made to these deities were 
 often as barbarous as the gods were senseless ; for, 
 besides beasts, fruits, and corn, they sacrificed and 
 devoured alive, men and women of all ages, whom they 
 had taken in war. But other Indians less cruel, and 
 more mild in their character, though they mingled blood 
 with these rites, never took away life, but drew it from 
 the veins of an arm, a leg, or the nostrils, according to 
 the nature or solemnity of the sacrifice required. 
 Others offered sheep and lambs, conies, partridges, and 
 various kinds of fowl, herbs, fruits, and maize, so much 
 esteemed among them, according to the deity they 
 adored. 
 
 These people, living and dying in the manner above 
 described, were at length reclaimed by Inca Manco 
 Capac, who, probably, was some Indian of a more 
 elevated understanding and prudence than ordinary, 
 and who, by carrying a refined manner of deportment 
 toward them, had persuaded them that he and his wife. 
 Mama Oello Hauco, proceeded from the sun, and were 
 come from heaven ; and that his Father, Pachacamac 
 (the Soul of the universe, or the Sustainer of all things) , 
 had sent them to instruct and bestow benefits upon the 
 rest of mankind. Manco Capac was the founder of the 
 Jncas, who were the native kings of Peru, and who, 
 according to tradition, reigned in a direct lineage, until 
 they were conquered by the Spaniards, for the space of 
 four hundred years. The origin of these kings, the 
 majesty and greatness of their empire, their conquests 
 and policies in government, both in peace and in war, 
 together with the laws they instituted for the good and 
 benefit of. their subjects, have been recorded by one of 
 their o-fiTi descendants on the maternal side, Garcilasso 
 de la Vega, surnamed the Inca. Concerning the origin 
 of these kings, he says, that, when he was about seven- 
 teen years of age, being one day present with his 
 
28 MEMOIP ON 
 
 kindred in It: iirperial city of Cuzco, who were discours- 
 ing of their ancestors, it came into his mind to ask the 
 most elderly person amongst them, by interrupting him 
 in his discourse, the following questions : — " Inca and 
 " my uncle," said I, " How is it possible, since you 
 " have no writings, that you have been able to preserve 
 " the memory of things past, and the origin of our 
 " kings ? I observe that the Spaniards ' and their 
 " kindred nations have their sacred and profane his- 
 " tories, whereby they learn the time that their own 
 " kings, and the princes of other countries began their 
 " reigns ; when and how empires were changed and 
 " transferred ; nay, so far they .go, as to tell us how 
 " many thousand years are past since God created the 
 " heavens and the earth ; all of which, and much 
 " more, they have learned from their books ; but as to 
 " yourselves — In what manner can you retain the 
 " memory of your ancestors, or be informed of the 
 " origin of the Incas ? As, for instance, who was the 
 " first of them, or what was his name ? Of what 
 " lineage, or in what manner did he begin his reign ? 
 " What nations did he conquer, and when did he give 
 " a being to this great empire, and with what exploits 
 *' did our ancestors achieve their greatness ? 
 
 " The Inca was much pleased to hear me make these 
 " inquiries, because he took great delight in recounting 
 " these matters, and turning to me, said, ' Cousin, I 
 ' most willingly comply with your request ; for it con- 
 ' corns you to hear them, and keep them in your heart 
 ' Remember, then, that in ages past, all this region or 
 ' country, you see around us, was nothing but moun- 
 ' tains and wild forests, and the people in those times 
 ' were like so many brutes, without any religion or 
 ' government, with no understanding of property, or a 
 ' single enjoyment of them ; neither did they sow, 
 ' plough, nor clothe themselves, because they had no 
 ' idea of tilling the earth, and knew not the art of 
 ' weaving either cotton or wool. They dwelt two by 
 ' two, or three and three together, as they chanced to 
 ' meet, in caves, or holes in the rocks and mountains. 
 
INDIAN CORN. 89 
 
 Their food was herbs or grass, roct,s of trees, wild 
 fruits, and human flesh ; and all the covering they 
 had, consisted of the leaves or bark of trees, and the 
 skins of beasts. 
 ' And now, I pray that you listen with due atten- 
 tion, for I would not be troubled to repeat what 1 
 am to say. Our Father, the Sun, beholding these 
 Indians as they existed in the state that I have just 
 related,.took compassion on them, and sent a son and 
 a daughter of his own from heaven to earth, to in- 
 struct ^our people in his knowledge, so that they 
 might worship and adore him, and esteem him as their 
 God, giving them laws and precepts, unto which 
 they might conform their lives like men of reason 
 and refinement of manners, that they might live 
 in houses and society, learn to till the earth, cuUi- 
 vate trees, plants, and corn, feed their flocks, and 
 enjoy them as rational men, and not as brutes. 
 With these orders and instructions, our Father, the 
 Sun, placed his two children by the Lake Titicaca, 
 giving them liberty to go which way they J)leased, 
 and that, in what place soever they stopped to eat, or 
 sleep, they should strike a little wedge of gold into 
 the ground, which was about half a yard long, and 
 two fingers thick, and where, with one stroke this 
 wedge should sink into the earth, there should be the 
 place of their abode, and the court unto which all 
 people should come. Lastly, he ordered that when, 
 they should have subjected these people to the rules 
 of obedience, they should maintain them with reason, 
 justice, piety, clemency, and gentleness, performing 
 all the good offices of indulgent parents towards the 
 children they love ; and that in imitation of him, 
 and by his example -who doeth good to all the world, 
 by affording them light to perform their work, 
 and the actions of life ; warming them when they 
 are cold ; making their pastures and their seeds to 
 grow, their trees to fructify, and their flocks to in- 
 crease ; and watering their lands with timely dews. 
 And in order to manifest b's earthly care, he said, 
 
30 MEMOIk ON 
 
 every day I take a turn around the world to see and 
 discover the wants and necessities of all things, in 
 order that, as their true fdmenter and parent, I may 
 apply myself to their succour and redtess. Thus, 
 after my example, and as my children, sent upon 
 the earth, I would have you imitate me, and to instil 
 such doctrine into this people as may convert them 
 from beasts unto men. And henceforth I constitute 
 and ordain you king and queen over this nation, 
 that by your instructions, reason, and government, 
 they may be preserved. After our Father, the Sun, 
 had thus declared his pleasure to these, his two 
 children, he dispatched them from him ; and, in 
 taking their journey northward from Titicaca, at 
 every place where they came to repose, they tried to 
 strike their wedge into the ground, but to no effect ; 
 but, at length they arrived at a little inn or place of 
 rest, in the valley of Cuzco, where they again struck 
 their wedge of gold into the earth, which feoeived it 
 with the greatest ease, and which sucked it in, and 
 they saw it no more. Then, said the Inca to his 
 sister and wife — in this valley, our Father, the Sun, 
 hath commanded that we should stay, and make our 
 abode, and in so doing we shall obey his will ; in 
 pursuance whereof, it is necessary that we now 
 separate from each other, and take different ways 
 that we may assemble and draw the people together 
 in such manner as we may be able to preach and 
 propagate the doctrine among them, which has been 
 committed to us. Our Inca, accordingly, took his 
 way northward, and his wife to the southward, and 
 to all the men and women, whom they met in the 
 wild forests and uncultivated places, they declared to 
 them that their Father, the Sun, had sent them to be 
 teachers and benefactors, and to deliver them from 
 the savage life they led to another, more agree- 
 able to reason, justice, and humanity. And in fur- 
 ther pursuance of the commands of our Father, the 
 Sun, they had come to gather these people from the 
 mountains and rude places, to more convenient 
 
INDIAN CORN. 31 
 
 habitation s, wliere they might live in human society, 
 ' and subsist upon such food as was appropriated to man, 
 i and not to beasts. These, and similar declarations 
 ' were announced to such savages as they mot in the. 
 ' mountains and deserts, who, in beholding the grace 
 ' of their countenances, the jewels, and the gay attire 
 ' with which these two persons were adorned, and in 
 ' listening to the gentleness and sweetness of their 
 ' words, acknowledged them to be the true Children of 
 ' the Sun, and such as were appointed to cause their 
 ' people to assemble into societies, and to administer 
 ' such kinds of food as were wholesome, ana adapted 
 ' to human sustenance. They were ' struck with such 
 ' admiration at the sight of their figure and person, 
 * and allured with the promises they made them, that 
 ' they gave entire credence to their words, obeyed 
 ' them a& their princes, and adored them as. superior 
 ' beings. And these poor wretches, relating these 
 ' sayings one to another, the fame so increased, that 
 ' great numbers, both men and women, flocked to- 
 ' gether, and were willing to follow to what place 
 
 soever they should guide them. 
 ' Thus, great multitudes of people being assembled 
 
 together, the princes commanded that provision 
 
 should be made of such fruits as the earth produced 
 ' for their sustenance, lest they should be scattered 
 ' abroad again in small numbers, to gain their food. 
 ' Our Inca taught some of his subjects those labours, 
 ' which appertain unto men, as to build houses, plough, 
 ' sow the land with maize and divers sort of seeds, 
 ' that were useful or fit for food ; to which end he in- 
 ' structed them how to make ploughs and other im- 
 ' plements necessary for the purpose ; he showed them 
 ' also how to make aqueducts and reservoirs for hold- 
 ' ing water, and various other arts tending to the more 
 ' commodious well-being of human life. He employed 
 ' others to gather and tame the llamas and more gentle 
 ' sorts of cattle into flocks, which ran dispersed and 
 ' wild through the mountains and woods, that garments 
 ' might be made of their wool, and shoes of thair 
 
32 MEMOIR JN 
 
 ' skins. On the other hand, Coya Mama Oello in- 
 ' structed the women the art of spinning and weaving 
 ' both cotton and wool, to make garments for their 
 ' husbands, their children, and themselves, with various 
 ' other offices appertaining to a house. In short, 
 ' nothing was omitted that would conduce to human 
 ' welfare, which she did not teach her women, and the. 
 ' Inca his men. 
 
 ' Being reduced in this manner, these Indians looked 
 ' on themselves as much bettered in their condition ; 
 ' and with signal acknowledgments of the benefits 
 ' received, travelled with joy and satisfaction through 
 ' the rocks and woods, to communicate the happy 
 ' tidings of the Children of the Sun, who, for the com- 
 ' mon good of all, appeared on the earth, repeating 
 ' the benefits they had received, and showing them 
 ' their new habiliments, and diet,^ and relating to 
 ' them that they lived in houses and in political 
 ' society. This relation induced these wild people to 
 ' mingle with their civilized brethren, in order ta learn 
 ' and obey ; and thus, one calling and inviting 
 ' the other, the fame spread far and near, and th«ir 
 ' number increased to such a degree, that in six or 
 ' seven years, the Inca had composed an army sufficient 
 ' for war ; and having taiight them how to make bows 
 ' and arrows, lances, and such other weapons as we 
 ' use to this day, they were not only capable of defend- 
 ' ing, but also to repulse an enemy, and to compel 
 * those by force, who led a bestial life, to live in 
 ' human society. 
 
 ' These were our first Incas and kings in the earlier 
 ' ages of our empire, from whom the succeding princes, 
 ' and we ourselves,, aie descended ; but how many 
 ' years it may be since our Father, the Sun, sent his 
 ' offspring amongst us, I am not able precisely to say, 
 ' but I imagine that it may be about four hundred 
 ' years. 
 
 ' And thus having satisfied the request you made to 
 ' me, at length, dear cousin, allow me to close by tell- 
 ' ing you, that in the course of my narrative, in order 
 
INDIAN CORN. 33 
 
 ' that I might not acline you to sa iaess, I abstained 
 ' from venting te&."s from my eyes, which, notwith- 
 ' standing, drop in blood on my heart, caused by that 
 ' inward grief 1 feel, to see our Incas, and their empire ■ 
 'ruined and destroyed." ' 
 
 To this legend, many others of ancient date might 
 be added, one of which, is, that the rays of the sun, 
 after the universal deluge, first fell on the island in 
 Lake Titicaca, before they appeared in any other place, 
 and gave a sign and promise that from that spot the 
 first doctrines of the light of knowledge should eminate, 
 which promise was afterwards accomplished by those 
 kings, who preceded them, and taught the world to 
 throw off their turpitude, and live according to the dic- 
 tates of nature and of reason. Sj advantage of these, 
 and other similar inventions, it was not difficult for the 
 Incas to persuade the rest of the Indians, that they 
 actually descended from the sun, and to confirm their 
 belief by the manifold benefits and advantages which 
 their doctrine and religion brought with them. On 
 the assurance of these two fables, it is said, the Incas 
 and all their subjects did really esteem this island to 
 be a sacred and holy piece of ground, upon which, with 
 that opinion, they erected a rich temple, all plated 
 with gold, to be dedicated to their Father, the Sun ; 
 where all the Indians of the provinces, subject to the In- 
 cas, generally assembled once a year to offer gold, silver, 
 and precious, stones, in thankful acknowledgments of 
 the great blessings they had received. And so immense 
 was the quantity of gold and silver, which was amassed 
 in that island, besides what was cast and Wrought into 
 utensils, for the service of the temple, that the report 
 of it made by the Incas, is incredible, and is more to be 
 admired than believed. Bias Valera, a Spanish histo- 
 rian, in speaking of the richea of this temple, says, 
 that after all the vessels and ornaments were supplied, 
 he was told by the Indians of Copa-Cabano, that there 
 was such a superfluity of gold and silver, after all was 
 finished, that another such temple might have been 
 erected without the aid of any other materials ! And 
 
34 iEMCIR ON 
 
 that, so soon as the Indians had news of- the invasion 
 of the Spaniards, and were informed that their object 
 was to despoil them of their treasures, they demolished 
 • their temple, and threw all the fragments and the im- 
 mense wealth appertaining thereto, into the great 
 lake. 
 
 Those Incas, besides the richjs they bestowed, and 
 the encouragement they gave for the adornment of this 
 temple, did much to improve the sterile land of this 
 isle, so as to render it more fertile, and fit to produce 
 fruit ; and, in gratitude to the place, on which they 
 believed their ancestors to have descended from heaven, 
 they ennobled it by bringing^ it into the highest state 
 of fertility and the best of husbandry. To this end 
 they levelled and cleared it of rooks and stones, made 
 gardens and covered them over with good earth and 
 manure brought from afar, and thereby made the 
 ground capable of producing maize, which, by reason 
 of its elevation and its consequent coldness of climate, 
 would not grow in the country adjacent. This grain, 
 with flax and other seeds, they sowed in the gardens 
 they had made, which yielded good inerease, the fruits 
 of which they sent as sacred presents to the temple' of 
 the sun, and to the select virgins, at Cuzco, with orders 
 to distribute them in all other sacred places throughout 
 the dominions. One year they sent presents to Cuzco, 
 the next to another place, and the third year some- 
 where else, which were held in high esteem, as sacred 
 relics, sowing some in the gardens belonging to the 
 temples, and other public houses, and others they 
 divided among the people. A portion of the grain they 
 cast into the public granaries, and those of the sun 
 and of the king, believing that some divine virtue was 
 contained in it, and that it would bless and increase 
 the corn with which it was mixed, preserve it from cor- 
 ruption, and render it more wholesome for human 
 sustenance ; and that Indian who was so happy as to 
 be able to get but one grain of this maize, to throw into 
 his heap, was possessed with the belief that he should 
 tiever be in want for bread in the course of his life. 
 
INDIAN CORN. 35 
 
 During the high feast, Capacrayni, held in the first 
 month, Jtaymi, agreeing with our December, no stran- 
 ger was suffered to lodge in Cuzco, to which they 
 again all assembled as soon as the festival was over, to 
 receive cakes made of maize and the warm blood of a 
 white alpaca, by the Mamacunas, (select virgins,) and 
 distributed by certain priests, who, in carrying them 
 about in dishes of gold, gave each of the Indians one, 
 saying as they delivered it, " If you do not reverence 
 the sun and Inoa, this food will bear witness 
 against you to your ruin ; but if you worship them, 
 then their bodies, by this pledge, will be united to 
 yours." After which, those that had eaten of the 
 cakes, promissd obedience, and thanked the sun and 
 Inca for their food. 
 
 In the beginning of the month Hatuncuzqui, which 
 corresponds to our May, the Peruvians gathered 
 their maize and kept the feast Aynwrai. They re- 
 turned home, singing from the fields, carrying with 
 them a large heap of maize, which they called Perua, 
 wrapping it up in rich garments. They continued their 
 ceremonies for three nights, imploring the perua to 
 preserve their harvest of maize from any damage that 
 might chance to befall it, and also to cause that to grow 
 prosperously which they should next plant. Lastly, 
 their sorcerers consulted their gods whether' the perua 
 could last till the next year ; and if they did not 
 answer in the affirmative, they carried it into the 
 fields and burned, or parched it with the view of 
 making a new perua, which they bore to their gra- 
 naries in great triumph, and mingled it with other corn. 
 
 The eorn-plant, or its fruit, also entered into the 
 forms, the ceremonies, and the mythology of many 
 other tribes, which, from the limited length of this 
 memoir, and the want of accurate information on the 
 subject, are necessarily omitted. The following alle- 
 gory, however, which was related to Mr. Schoolcraft 
 by the Odjibwas, will be read with interest by all 
 who have a fondness for this branch of literature :^ 
 A young man went out into the woods to fast, at that 
 period of life when youth is exchanged for manhood. 
 
3b MI MOrR ON 
 
 He built a lodge of boughs in a secluded place, and 
 painted his face of a sombre hue. By day he amused 
 himself in walking about, looking at the various shrubs 
 and vnld plants, and at night he lay down in his bower, 
 which, bsins; open, he could look up into the sky. He 
 sought a gift from the Master of Life, and he hoped 
 it would be something to benefit his race. On the third 
 day he became too weak to leave the lodge, and as he lay 
 gazing upwards he saw a spirit come down in the shapfe 
 of a beautiful young man, dressed in green, and having 
 green plumes on his head, who told him to arise and 
 wrestle with him, as this was the only way in which he 
 could obtain his wishes. He did so, and found his 
 strength renewed by the effort. This visit and the 
 trial of wrestling were repeated for four days, the youth 
 feeling at each trial, that, although his bodily strength 
 declined, a moral and supernatural energy was im- 
 parted, which promised him the final victory. On the 
 third day his C3lestial visitor spoke to him. " To- 
 morrow," said he, " will be the seventh day of your fast, 
 and the last time I shall wrestle with you. You will 
 triumph over me, and- gain your wishes. As soon as 
 you have thrown me down, strip off my clothes, and 
 bury me in the spot, in soft fresh earth. When you 
 have done this, leave me, but come occasionally to 
 visit the place, to keep the weeds from growing. 
 Once or twice cover jne with fresh earth." He then 
 departed, but returned the next day, and, as he had 
 predicted, was thrown down. The young man punc- 
 tually obeyed his instructions, in every particular, and 
 soon had the pleasure of seeing the green plumes of his 
 sky visitor, shooting up through the ground. He 
 carefully weeded the earth, and kept it fresh and soft, 
 and in due time was gratified by beholding the matured 
 plant, bending with its yellow fruit, and gracefully 
 waving its green leaves and yellow tassels in the wind. 
 He then invited his parents to the spot, to behold the 
 new plant. " It is mondamin," replied his father "it 
 is the spirit's grain." They immediately prepared a 
 feast, and invited their friends to partake of it, and 
 this is the origin of Indian corn. 
 
INriAN CORN'. 37 
 
 Properties and Uses. — There is no species of the 
 Cerealia, which manifests itself under such varied forms, 
 Bizes, colours, and chemical ingredients, as maize. 
 While some persons have estimated it in value, equal, if 
 not superior, to all other kinds of grain, others, on the 
 contrary, have placed it in the lowest station in the 
 group to which it belongs. It has been contended by 
 some that it contains no gluten, and little, if any, ready- 
 formed saccharine matter, and hence, could possess but 
 a very small nutritive power, while others have observed 
 that domestic animals, which are fed on maize, very 
 speedily become fat, with their flesh, at the same time, 
 remarkably firm ; that horses, which consume it, are 
 enabled to perform their full portion of labour, are 
 exceedingly hardy, and require but little care ; and 
 that the inhabitants of the countries where it forms a 
 large share of their food, are, for the most part, strong, 
 healthy, and long-lived. The investigations of vegetable 
 chemistry, however, have more recently revealed to us 
 many important and isteresting facts on these points, yet 
 our knowledge on the subject is far from being complete. 
 
 According to Marabelli's analysis of Zea mays, 
 made twenty or thirty years ago, it contains a saccha- 
 rine matter of different degrees of purity, from which 
 alcohol, the oxalic and acetous acids may be obtain- 
 ed ; a vegetable amylaceous substance ; a glutinous 
 substance ; muriate and nitrate sf magnesia ; carbonates 
 of potash, lime, and of magnesia ; and iron. ; 
 
 According to the analysis of M. Payen, maize con- 
 sists of the following ingredients. One hundred parts 
 by weight yielded 
 
 "Starch, 28.4 
 
 Nitrogenized matter, ----- 4.8 
 
 Fatty matter, (oil,) - - - - -- 35.6 
 
 Colouring matter, ------ 0.2 
 
 Cellular tissue, 20.0 . 
 
 Dextrine, 2.0 
 
 Various salts, .»------- 7.3 
 
 Loss, ---------- 1.8 
 
 100.0 
 
3b MEMOIK ON 
 
 The proportion of oil is evidently overrated in this 
 analysis, and tlie error is attributed by Dr. Jackson to 
 the solubility of the zeine or gluten of the corn in ether, 
 which Payen used to dissolve the oil. The gluten 
 being taken up by this process, was mistaken for oil, 
 and credited in the analysis as such, when it should 
 have been put under the head of nitrogenized matter. 
 It is not surprising, he remarks that M. Dumas, in 
 quoting this analysis, should observe that " individuals 
 who eat corn for some time, present Symptoms of an 
 accumulation of fat in their tissue, which will nQt ap- 
 pear astonishing, when we consider that a bushel of 
 corn would yield a quart (litre) of oil !" If this doc- 
 trine were true, those Americans, who derive a great 
 part of their subsistence from Indian corn, would be 
 an excessively fat people. 
 
 According to the analysis recently made in England 
 by Professor Playfair, some specimens of corn of 
 American growth, yielded, in one hundred parts by 
 weight, the following proportions : — 
 
 Proteine, -------- 7 
 
 Fatty matter, ------ 5 
 
 Starch, 76 
 
 Water, 12 
 
 100 
 
 By this analysis it would seem that maize contains 
 less proteine or nutritive matter, than wheat, oats, or 
 barley, but more than either rice or potatoes. In fact, 
 it contains about three and a half times the quantity 
 of nutritive matter that is found in potatoes, and a 
 much larger proportion of starch, and less water. It 
 also contains more fatty matter ^han any of these pro- 
 ducts, which is a very important consideration where the 
 mere fattening of animals is taken into account. Hence 
 as an article of food, either for man or animals, it is 
 superior to potatoes and rice, but 'inferior to wheat, 
 oats, or barley. It is_ relished by all animals that 
 are not exclusively carnivorous, and certaiaily is highly 
 nutritious. 
 
INDIAN CORN. 39 
 
 According to the researches of Dr. C^harles T. Jack- 
 BOn, of Boston, who stands preminent as a chemist, 
 Indian corn, in general, is composed of variable propor- 
 tions of starch, dextrine, gum or mucilage, sugar, 
 gluten, oil, the phosphates of lime and magnesia, with 
 a little phosphoric acid, silica, potash, and oxide of 
 iron. Some varieties, however, are nearly or quite 
 destitute of gluten, oil, or the salts of iron. 
 
 Among the curious results of Dr. Jackson's experi- 
 ments, he proved that the relative proportions of phos- 
 phates in grain, depend on the assimilating power of 
 each species, or variety ; for an ear of corn having been 
 selected, which had on it two different kinds, namely, 
 the Tuscarora and the sweet corn, more than double 
 the amount of phosphates were obtained from the latter 
 than from the former, notwithstanding the kernels 
 came from the same ear, grew side by side from the 
 same sap, and were derived from the same soil. Hence 
 it may be inferred that a crop of sweet com will sooner 
 exhaust a soil of its phosphates than any other variety, 
 and if a soil be deficient in these materials, more must 
 be added to produce it in perfection. Some interesting 
 facts were also noticed by him in the variable propor- 
 tions of phosphates in different varieties of the same 
 species of several kinds of grain, and a greater prepon- 
 derance of them was observed in Indan corn, than in 
 the smaller grains, as barley, oats, wheat, &c. — a fact 
 which seems to explain their peculiar properties as food 
 for animals ; for the more highly phosphatio grains 
 appear to be more likely to surcharge the system of 
 adult animals with bony matter, often producing con- 
 cretions of phosphate of lime, like those resulting 
 from gout. It is conjectured that the stiffness of the 
 joints and lameness of the feet, common in horses, 
 which have been fed to freely with maize, is caused by 
 the preponderance of the phosphates. Granting this 
 to be true, young animals cannot fail to derive more 
 osseous matter from corn than from any other kind of 
 grain. 
 
 The horny or flinty portions of corn, when viewed in 
 
40 MEMOIR ON 
 
 thin sections under a good microscope, will be tound 
 to consist of a great number of six-sided cells, filled 
 with a fixed oil, which has been successfully employed 
 for the purposes of illumination. It is stated that a 
 distillery has been established in the vicinity of Lake 
 Ontario, where this oil is extracted, at the rate of six- 
 teen gallons from one hundred bushels of corn, leaving 
 the remaining portion of the corn more valuable and 
 in better condition for distillation than before the oil is 
 extracted. On this oil depends the 
 
 POPPING QUALITIES OP CORN. 
 
 For, when the kernels are heated to a temperature suf- 
 ficiently high to decompose the oil, a sudden explosion 
 takes place, and every cell is ruptured by the expansion 
 of gaseous matters arising from the decomposition of 
 the oil, and the formation of carburettedhydrogen gas, 
 such as is sometimes used in lighting large cities, the 
 grain being completely evoluted and folded back,, or 
 turned inside out. This property is remarkably strong 
 in the pop corn, and is common, in a greater or less 
 degree, in all kinds of corn that abound in oil ; but those 
 varieties destitute of aTiorny covering, as the Tuscarora, 
 and white flour-corn, will not pop under any circum- 
 stances whatever. 
 
 This change in corn is one of considerable im- 
 portance, so far as regards facility of digestion ; for, 
 after the decomposition or extraction of this oil, it is 
 more readily digested by man, though less fattening to 
 poultry, cattle, swine, &c. 
 
 One important use of the oil in corn is undoubtedly 
 to prevent the rapid decomposition of the kernels, 
 when sown in the soil, and to retain a portion of 
 pabulum or food, until needed by the young plant, and 
 is always the last portion of the grain taken up. It 
 also serves to keep meal from souring, as it has been 
 observed that a flint-corn meal will keep sweet for 
 years, even when put up in large quantities, without 
 being kiln-dried ; while the meal of Tusoarora corn 
 will become sour in a very short time. 
 
INDIAN CORN. 41 
 
 The colours of Indian corn usually depend on that 
 of the epidermis or hull, and sometimes on that of the 
 oil. If the epidermis be transparent, the colour may 
 depend either upon the oil, or the combined particles 
 of which the corn is composed ; but if the hull be 
 opaque, the grain will present the same colour. For 
 example the yellow colour of the golden Sioux is 
 derived from the yellow colour of the oil ; and the 
 Rhode Island white, flint-corn on the colourless par- 
 ticles of its starch and oil, which are distinctly seen 
 through its transparent hull ; but red and blue 
 corn owe their lively hues to the colours of their 
 epidermis, and not to the oil. 
 
 The proportions of oil in corn, as far as it has been 
 examined, varies from an entire absence to eleven per 
 cent., according to the varieties employed. 
 
 When corn is hulled by means of potash ley, a por- 
 tion of the oil is converted into soap, and the epidermis 
 becomes detached. The caustic alkali also liberates 
 ammonia from the mucilage around the germ. 
 
 Oily corn makes a dry kind of bread, and is not suf- 
 ficiently adhesive to rise well without an admixture of 
 rye, or other flour. 
 
 The oil of corn is easily convertible into animal fat 
 by a slight change of composition, and consequently 
 serves an excellent purpose for fattening poultrji, cattle, 
 and swine. Starch, also, is changed into fat as well as 
 the carbonaceous substances of animals, and during its 
 slow combustion in the circulation, gives out a portion 
 of the heat of animal bodies ; while, in its altered 
 state, it goes to form a part of the living frame. Dex- 
 trine and sugar act in a similar manner, as a compound 
 of carbon, hydrogen, and oxygen. 
 
 From the phosphates of grain, the substance of bone 
 and the saline matters of the brain, nerves, and other 
 solid and fluid parts of the body, are, in a great 
 measure, derived. 
 
 The salts of iron go to the blood, and these consti- 
 tute an essential portion of it, whereby it is enabled, 
 by successive alterations of its degree of oxidation 
 
42 MEMOIR ON 
 
 during the circulation through the lungs, arteries, ex- 
 treme vessels and veins, to convey oxygen to every 
 part of the body. 
 
 By soaking Indian corn, after it has been cut open, 
 in a watery solution of sulphate of copper, (blue vitriol,) 
 the result will give a decisive proof of the presence of 
 phosphoric acid. The " chits," or parts containing the 
 germs, will be changed to a bluish-green, beautifully 
 defining the limits of the phosphates of lime and of 
 magnesia contained in the grain. 
 
 By soaking a kernel of corn split open longitudinally 
 and thrown into a solution of sulphydrate of ammonia, 
 the chit is soon changed to a dark olive-colour, which 
 arises from the change of the salts of iron into a sul- 
 phuret of that metal. 
 
 By cutting open, in a similar manner, a kernel of 
 maize, or any other kind of grain, and dropping upon 
 it a small quantity of the tincture of iodine, a portion 
 of its bulk will be immediately changed to an intense 
 blue, indicating the presence of starch, with here and 
 there a deep port-wine-coloured speck, which will define 
 the parts composed of dextrine. If the oil is extracted 
 from the transparent part of the corn by alcohol, or 
 ether, the tincture of iodine will indicate the presence 
 of starch in that part of the grain associated with the 
 gluten. 
 
 By these means, we may readily cause any grain to 
 define the extent and precise limits of each of its 
 ingredients ; and by the eye, we can form a pretty cor- 
 rect estimate of their relative proportions in different 
 seeds.* 
 
 The varieties of Indian corn are very numerous, ex- 
 hibiting every grade of size, colour, and conformation 
 between the shrubby reed that grows on the shores of 
 Lake Superior, to the gigantic stalks of the Ohio val- 
 ley, the tiny ears with flat, close-clinging grains of 
 Canada, the brilliant, rounded, little pearl, or the 
 bright-red grains and white cob of the eight-rowed 
 
 * Soe Jackson's Report on the Geology and Mineralogy of New Hampuhite, 
 po. 255 &. feci. 
 
INDIAN CORA. 43 
 
 haBmatite, to the swelling ears of the big white, and 
 yellow gourd-seed of the South. TLe principal varieties 
 cultivated in the United States, which may be distin- 
 guished by the number of rows of grains on the cob, 
 and the colour, shape, or size of the kernels, may be 
 classified and described as follows : — 
 
 Yellow Corn. — The colours of the varieties coming 
 under this head, as before observed, are dependent 
 mainly on the shades of the oil, as seen through the 
 transparent epidermis or hull. 
 
 1. Golden Sioux or Northern Yellow Flint- Corn, 
 derived from the Sioux Indians, in Canada, having a 
 large cob, rather short as to length, with twelve rows 
 of moderately-sized grains, abounding in oil, and is 
 regarded as one of the best varieties for fattening 
 animals, or for human food. By skilful tillage, 130 
 bushels have been raised to an acre, weighing 9,216 lbs. 
 in the ear. When dry, 75 lbs. of ears gave a bushel 
 when shelled. Several valuable hybrid varieties have 
 been produced between the Sioux and the King Philip, 
 the gourd-seed and the Sioux, &c. 
 
 2. King Philip or Eight-rowed Yellow Corn ; so 
 called after the celebrated chief of the Wampanoags, 
 of that name, from which tribe the seed was originally 
 obtained. The ears, which contain only eight rows, 
 are longer, the cob smaller, and the grains larger than 
 those of the golden Sioux, and it will yield about the 
 same quantity of oil. It is a hardy plant, much 
 esteemed in New England as a substantial article of 
 food, where it has been cultivated from times anterior 
 to the landing of the Pilgrims From this variety, a 
 number of superb kinds have been obtained, among 
 which, are a beautiful ten and twelve-rowed hybrid 
 from the golden Sioux, and the well known Browne 
 Corn, improved by my brother, Mr. John Browne, of 
 Long Island, in Lake Winnipissiogee. The latter 
 variety was produced by cultivating selected ears for a 
 succession of years, of the King Philip corn, with small 
 but-ends, the second ripe, in the field, and taken from 
 ■talks which bore more than two ears each The grains 
 
44 MEMOIR OM 
 
 of this corn are arge, tlie cob small, and the ears 
 usually from ten tc thirteen inches in length, with only 
 eight rows. It ripens a little later than the golden 
 Sioux, and is very prolific, the greatest crop, per acre, 
 that has yet been raised, being 136 bushels, weighing, 
 in the ear, 9,520 lbs., or 70 lbs. to the bushel, and 58 
 lbs. , when shelled. 
 
 3. Canada Corn or Eight-rowed Yellow. — This corn, 
 which is smaller, earlier, and more solid than any of 
 the preceding, contains more oil than any other variety, 
 except the rice corn, and the pop corn, properly so 
 called. It is highly valued for fattening poultry, swine, 
 &c., and is grown by many, in gardens, for early boiling 
 or roasting, when green. Notwithstanding it is very 
 prolific in ears, it is seldom planted in fields, except in 
 regions where the larger kinds will not thrive. 
 
 4. Dutton Corn, a variety first brought into notice, 
 in 1818, by Mr. Salmon Dutton, of Cavendish, Ver- 
 mont. The ears of corn from which it was originally 
 selected, on an average, were from eight to twelve 
 inches long, and contained from twelve to eighteen 
 rows. The cob is larger, and sometimes grows to the 
 length of fourteen or fifteen inches, but the grain is so 
 compact upon it, that two bushels of sound ears have 
 yielded five pecks of shelled corn, weighing 62 lbs. to the 
 bushel. With proper management, an acre of ground 
 will produce from 100 to 120 bushels. As it abounds 
 in oil, gives a good yield, and ripens at least two weeks 
 earlier than the Canada corn, it has long been a fa- 
 vourite for culture at the North. 
 
 5. Southern Big Yellow Corn. — The cob of this 
 variety is thick and long, the grains much wider than 
 deep, and where the rows unite with each other, their 
 sides fall off almost to a point. This gives the ouside 
 ends of the grain a circular form, which imparts to the 
 ear an appearance somewhat resembling a fluted column. 
 The grain contains less oil and more starch than the 
 northern ftinty kinds, yet its outward texture is some- 
 what solid, flinty, and firm. It comes rather late into 
 aaaturiiy, aifords an abutdant yield, and is much used 
 
I.VDIAN CORN. 45 
 
 for fattening swine. Mixed iivith either of the white 
 gourd-seed varieties the Yellow Gourd- Seed is produced, 
 which is often mistaken for an original form. 
 
 6. Southern Small Yellow Corn. — The ears of this 
 sort are more slender, as well as shorter, than the last 
 named variety ; the grains are smaller, though of the 
 same form, of a deeper yellow, more firm and flinty, and 
 contain an abundance of oil, which renders them more 
 valuable for the purposes of shipping, or for feeding to 
 poultry and swine. Although it is less productive than 
 the big yellow, it ripens earlier, and consequently is 
 sooner out of the reach of the autumnal frosts. Some 
 valuable hybrids have been produced between this and 
 the big yellow, the Virginian white gourd-seed, and 
 other large varieties. 
 
 White Corn. — The varieties which constitute this 
 division are exceedingly variable, both as regards their 
 composition and size, as well as in their yield and times 
 of coming to maturity. 
 
 1. Rhode Island White Flint-Corn. — The grains of 
 this variety are about the size and shape of those of the 
 Tuscarora corn, but differ from them in containing an 
 abundance of a transparent and colourless oil, which 
 may easily be seen through their clear, pellucid hulls. 
 The farinaceous parts of the grains are white, and as 
 the quantity of oil they contain is large, the flour is 
 more substantial as an article of food, and less liable 
 to ferment and become sour. In Rhode Island, where 
 it produces an abundant yield, it is a favourite grain, 
 and stands in high repute. 
 
 2. Southern Big White Flint-Corn, having a large 
 thick cob, with twelve rows of kernels, much resem- 
 bling, in shape and size, those of the big yellow, and 
 like that variety, is less productive than the white 
 Virginian gourd-seed. It contains more starch, and 
 less oil than the northern flint-corn ; but is much 
 softer and a better food for horses, though not so fat- 
 tening to poultry and swine. When ground into meal, 
 it is apt to become soui; and consequently is unfit to be 
 
46 MEMOIR ON 
 
 shipped in that state, unless previously prepared by 
 l)eing kiln-dried. From this variety originated the 
 genuine White Flint-Corn, employed for making the 
 excellent hommony, so much in use in the Middle and 
 Southern States. 
 
 3. Southern Little White Flint-Corn. — The kernels 
 of this variety are considerably smaller than those of 
 the preceding, and much resemble them in shape ; but 
 they arc more firm and solid, contain more oil, and 
 consequently are more valuable for feeding poultry and 
 swine, and for human food. Although the cob is smaller 
 in proportion to the size of the ears, the yield, per acre, 
 is less abundant, and hence it is but little grown. 
 
 4. Dutton White Flint- Com, a variety not differing 
 materially from the yellow Dutton corn, except in the 
 colour of its oil. 
 
 5. Forty Canadian White Flint-Corn, cultivated 
 principally for early boiling or roasting, while green. 
 
 6. Tuscarora Corn, a variety obtained from the 
 Tuscarora Indians, in the state of New York. The 
 ears contain from twelve to sixteen rows of grains, 
 which are nearly as deep as they are broad, of a 
 whitish colour on the exterior, and composed entirely 
 within, of pure white dextrine and starch, except the 
 germs. As it contains neither gluten nor oil, it may 
 profitably be employed in the manufacture of starch. 
 It is much softer, and better food for horses than the 
 flinty kinds, and if used before it becomes sour, it may 
 be converted into an excellent bread. 
 
 7. White Flour-Corn. — The ears of this variety con- 
 tain twelve rows of rather thick, roundish grains, which 
 are filled with a snowy white flour, composed principally 
 of starch, but does not contain either gluten or oil. It 
 is much used in some parts of the country, particularly 
 in New Jersey, for grinding up with buck-wheat, mixed 
 in proportions of four ot five to one of corn, in order 
 to improve the colour and other qualities of the buck- 
 wheat flour. As it possesses similar properties as the 
 preceding variety, it may be profitably employed for the 
 game purposes. 
 
INDIAN UO«>. 47 
 
 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-foui to thirty-six rows of very long, nar- 
 row grains of so soft and open a texture, that they will 
 not bear transportation, by sea, unless they are pre- 
 viously 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 in- 
 denture 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 sum- 
 mits, 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 S\,-eet or Sugar Com., sometimes called 
 Pappoon Corn. — This variety was introduced into 
 Massachusetts, in 1779, by Captain Richard Bagnal, 
 of Plymouth, from the country bordering on the Sus- 
 quehannah, on his return from the expedition against 
 Ihe 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- 
 
is rNDIAN C0»~- 
 
 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 culi- 
 nary purposes, and serves as a delicious food, either 
 green or dry. 
 
 H.ff;MATiTE or Blood-red Curn, and Varieties op 
 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 anv 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, com- 
 bined 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 aloue, but is dry like 
 sand. From its oily nature and convenient size, this 
 corn is peculiarly adapted for feeding fowls.* 
 
 2. Pop or Parching Corn, sometimes called Valpa- 
 raiso 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 Can- 
 cha, signifying a neighbourhood or street. 
 
 * See Dr. Jnckson's Report, pp. 258 et 259. 
 
 .^h^i^i H i ^i*>i^i»»v*^V>^**«» 
 
All the Books on this Catalogue sent Tiy mail, to any part 
 of the Union, postage paid 
 
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 PDBLISHED By 
 
 C. M. SAXTON & CO., 
 
 ^ UO FULTON STREET, JiEW TOEK. 
 
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 Downing's CA* J.) Landscape Gardening. 
 
 A Treatise on-tbo Theory and Praotice of !LaudSGape Gardening. Adapted to North 
 America, ■with a view to the Improvement of Country Residences, comprising His- 
 torical Notices an'iG-eneral Principles of ttw Art, Directions for Laying out Grounds 
 and Arranging PlantationSj the Description and Cultivation of Hardy Trees, Decora- 
 tion Accompaniments to the House arid Ground, the Formation of Pieces of Artificial 
 Water, Flower Gardens, etc., -with Eemarks on Eural Architecture. Elegantly illus- 
 trated, witji a Portrait of the Author. By A,. J. Downing. Price $S 60. 
 
 Downing's (A, J.) Ental Essays. 
 
 On Hortioulture, Landscape Gardening, Eural Architecture, Trees, Agriculture, Fruit, 
 with his Letters from England. Edited, with a Memoir of the Author, by George 
 Wm, Curtis, and a letter to his friends by ifredeTika Bremer; and an elegant steel 
 Portrait of the Author, Price $3. 
 
 The Practical Fruit, Flcwer, and Kitchen Gardener's Com- 
 panion, with a Calendar. By Patrick Neill,LL.D.,F.E. S.B., Secretary to the Boyal 
 Caledonian Horticultural Society. Adapted to the United States, from the fourth 
 edition, revised and improved by the author. Edited by G. Emerson, M. D., Editor 
 of "Johnson's Farmer's' Encyclopedia." "With Notes and Additions by E. G, Pardee 
 author of *' Manual of the Strawberry Culture." "With illustrations. Price $1. 
 
 Munn*s (B.) Practical Land Drainer; 
 
 Bi'ing a Treatise^ on Draining Land, in whitih the most approved systems of Drainage 
 are explained, and their differences and comparative merits discussed; with foil 
 Directions fur the Gutting and Making of Drains, with Bemarks upon the various 
 Materials of which they may be composed. With many illustrations. By B. Munn, 
 Landscape Gardener, Price 60 cts. 
 
 Elliot's (F. R.) American Fruit-Grower's Guide in Orchard 
 
 and Garden : being a Compend of the History, Modes of Propagation, Culture, &o., 
 of Fruit, Trees, and Shrubs, with descriptions of nearly all the varieties of Fruits cul- 
 tivated in this country; and Notes of their adaptation to localities,- soils, and a com- 
 plete list of Frtiits worthy of cultivation. By F, B. Elliot, Pomologlst. Price »1 !Wk 
 1 
 
2 Boohs Published by C. M. Saxton & Co. 
 
 Pardee (R. G.) on Strawberry Culture. 
 
 A Complete Miraual for tbe Cultivation of the Strawberrj-; with a description of tb« 
 best varieties. 
 
 Also, Notices of tlie Raspberry, Blackberry, Currant, Gooseberry, ancl Grape'^with 
 directions for their cultivation, and the selection of the best varieties. "Every pro- 
 cess here recommended has been proved, the plans of others tried, and the result 1« 
 here given." With a valuable Appendix, containing the observations and experience 
 of some of the most successful cultivators of these fruits in our country. Price 50 coots. 
 
 Dana's Muck Manual for the use of Farmers. 
 
 A Treatise on the Physical and Chemical Properties of Soils, the Chemi«try of 
 Manures | mcluding also the subjects of eomposB, artificial manures and irrigation. 
 A nevr edition, with a chapter on Bones and Superphosphates. Jl. 
 
 The Stable Book. 
 
 A Treatise on the Management of Horses, in relation to Stabling, Grooming, Feed- 
 ing, Watering, and Worlring, Construction of Stables, Ventilation, Appendages of 
 Stables, Management of the Feet, and Management of Diseased and Defective 
 Horses. By John Stewart, Veterinary Surgeon. With notes and additions adapting 
 it to American Food and Climate. By A. B. Allen, editor of the American Agricul 
 turist, $1. 
 
 Reemelin's (Chas.) Vine-dresser's Manual. 
 
 An illustrated treatise on Vineyards and Wine-making, containing fnll instmctions 
 ns to location and soil j preparation of ground ; selection and propagation of vines ; 
 the treatment of a young Vineyard, trimming and training the vines ; manures and 
 the making of wine. Cloth, 50 cts. 
 
 Bement's (C. N.) Rabbit Fancier. 
 
 A Treatise on the Breeding, Rearing, Feeding and General Management of Rabbits, 
 with remarks upon their diseases and remedies, to which are added full directions 
 for the construction of Hutches, Rabbitries, &c., together with recipes for cooking 
 and dressing fcr the table. Beautifnlly illustrated. Cloth, 50 cts. 
 
 The Horse's Foot, and how to keep it Sound. 
 
 With cuts illustrating the anatomy of the Foot, and containing valuable hints on 
 ■hoeing and stable management in health and in disease. By William Miles. CIoUi, 
 SOct*. 
 
 Stephens' (Henry) Book of the Farm ; 
 
 A Complete Guide to the Farmer, Steward, Plowman, Cattleman, Shepherd, Field 
 Worker, and Dairy Maid. By Henry Stephens. With Four Hundred and Fifty 
 Illustrations; to which are added Explanatory Notes, Remarks, &c., by J. S. Skinner. 
 Really one of the best books for a Parmer to possess. Cloth, $4. 
 
 Tohnston's (J. F. W.) Elements of Agricultural Chemistry 
 
 and Geology. With a Complete Analytical and Alphabetical Index, and an American 
 Preface. By Hon. Simon Brown, Editor of the "New England Farmer." Price $1 
 
Books Published hy C. M. Saxton tfc Co. 3 
 
 Johnston's (James F. W.) CatecMsm of Agricultural Chemis- 
 try and Geology. By James F. "W. Johnston, M. A,, F. E. 8S. L. and B., Honorary 
 Member of the Koynl Agrlcnltural Society of England, and author of "Lectures on 
 Agricultural Chemistry and Geology." With an Introduction by John Pitkin Nor- 
 ton, M. A., late Professor of Soientlflc Agriculture in Tale College. "With Notes and 
 Additions by the Author, prepared expressly for this edition, and an Appendix com- 
 piled hy the Superintendent of Education In Nova Scotia. Adapted to the xme of 
 schools. Price 25 cts. 
 
 Johnston's (James F. W.) Agricultural Chemistry. 
 
 Lectures on tiie Appl. canon of Chemistry and Geology to Agriculture. New edition, 
 with an Appendix, coutainiag the Author's Experiments in Practical Agriculture. $1.2^ 
 
 Smith's (C. H. J.) Landscape Gardening, Parks and Pleasure 
 
 Grounds. With Practical Notes on Country Besideuces, Villas, Public Parka, and 
 Gardens. By Charles H. J. Smith, Landscape Gardener and Garden Architect, &c. 
 With Notes and Additions by Lewis F. Allen, author of "Rural Architecture," &o. 
 
 The amhor, while engaged in his profession for the last eighteen years, has often 
 been requested to recommend a book "which might enable persons to acquire some 
 general knowledge of the principles of Landscape Gardening. 
 
 The object of the present work is to preserve a.plaln and direct method of statement^ 
 to be intelligible to a'l who have had an ordinary education, and to give directions 
 which, it is hoped, will be found to be practical by those who have an adequalo 
 knowledge of country affairs. Price $1 25. 
 
 Norton's (John P.) Elements of Scientific Agriculture; 
 
 Or, the Connexion between Science and the Art of Practical Farming. (Prize Bseay 
 of the New York State Agricultural Society.) By John P. Norton, M. A., Professor 
 of Scientific Agriculture iL Tale College. Adapted to the use of Schools. Price 60 
 oeott. 
 
 Kash's (J. A.) Progressive Parmer. 
 
 A Scientific Treatise on Agricultural Chemistry, the Geology of Agriculture, on Plants 
 and Animals, Manures and Soils applied to Practical Agriculture; with a Catechism 
 of Scientific and Practical AgrieuUnre. By J. A. Nash. Price 60 cents. 
 
 Chorlton's (Wm.) Cold Grapery. 
 
 From direct American Practice : being a concise and detailed Treatise on the Oultlvn- 
 tion of the Exotic Grape Vine, under Glass without artificial heat. By Wm. Chorl- 
 ton, Gardener to J. C. Green, Esq., Staten Island, N. T. Price 60 cents. 
 
 Allen (J. Pisk) on the Culture of the Grape. 
 
 A Practical Treatise on the Culture and Treatment of the Grape Vine, embraclug lt« 
 ' history, with directions for its treatment in the United States of America, in the open 
 air and under glass structures, with and without artificial heat By J. Fist Allen. 
 Price $1. 
 
 Eoare (Clement) on the Grape Vine. 
 
 A Praetical Treatise on the Cultivation of the Grape Vine on Open Walls, with » 
 Descriptive Account of an improved method of Planting and Managing the Eiwts ol 
 ©rape Vines. By Clement Hoare. With an Appendix on the Oulttyation of th« B»m» 
 Is the Un'ted States. 60 cents. 
 
Books Puhli&hed hy C, M. Saxion d: Oo» 
 
 Uysteries of Bee-keeping Explained ; 
 
 Being a Complete Analysis of the whole sahjeet, consisting of the Natural IliBtory of 
 Bees ; Directions for Obtaining the greatest amount of Pure Surplus Honey with th« 
 least pofaible expense ; Remedies for Losses given, and the Science of Luck, fully 
 Illustrated; the result of more than twenty years' experience in extensive AplaTlea^ 
 By M. Qulnby. Price $1. 
 
 American Bee-keeper's Manual; 
 
 Being a Practical Treatise on the History and Domestic Economy of the Honey Bee; 
 embracing a full illustration of the whole subject, with the most approved methods of 
 managing this Insect, through every branch of its Culture; the result of many years' 
 experience. Illustrated with many engravings. By T, B. Miner. Cloth, $1, 
 
 The Cottage and Farm Bee-keeper ; 
 
 A Practical Worfe, by a Country Curate, BO cents. 
 
 Weeks (John M.) on Bees.— A Manual ; 
 
 Or, an Easy Method of Managing Bees In tLe most profitable manner to their owner; 
 with infallible rules to prevent their destruction by the Moth. "With an Appendix by 
 "Wooster A. Flanders. Price 50 cts. 
 
 The Hose; 
 
 Being a Practical Treatise on th^ Propagation, Cultivation, and Management of the 
 Rose in all Seasons; with a List of Choice and Approved Varieties, adapted to the 
 Climate of the United States; to whicb is added Full Directions for the Treatment of 
 the Dahlia. Illustrated by engravings. Cloth, 50 cts. 
 
 Buist's (Eobert) American Flower-Garden Directory ; 
 
 Containing Practical Directions for the Culture of Plants, in the Flower-Garden, Hot- 
 House, Green-House, Booms, or Parlor Windows, for every Month in the Tear; with 
 a description of the Plants most desirable in each, the Nature of the Soil and Situation 
 best adapted to their Growth, the Proper Season for Transplanting, &c. ; with Instruc- 
 tions for erecting a Hot-House, Green-House, and Laying out a Flower-Garden; the 
 whole adapted to either large or small Gardens; wllh Instructions for Preparing the 
 Boil, Propagating, Planting, Pruning, Training, and Fruiting the Grape Tine. Price 
 $1 25. 
 
 Buists' (Robert) Family Kitchen Gardener; 
 
 Containing Plain and Accurate Descriptions of all the different Species and Tarleties 
 of Culinary Tegetables, with their Botanical, English, French, and German names, 
 alphabetically arranged, and the best mode of culiivating them in the garden or under 
 glass; alfJD, Descriptions and Character of the most Select Fruits, their Management, 
 Propagation, &c By Bobert Buist, author of the "American Flower-Garden Direc- 
 tory," &c Cloth, 75, cts. ; paper 50 cts. 
 
 The American Florist's Guiae ; 
 
 Comprising the An rican Rose Oulturist and Every Lady her own Flower Gardener. 
 
 Halfcloth, TSfta. 
 
Hooks Published by O. M. Saxton <£ Co. 5 
 
 Every Lady Her own Flower Gardener; 
 
 Addressed to the Industrious and EcoDomioul only ; contaioing Simple and PrMtical 
 Directiuns for Cultivating Plants and Flowers; also, Hints for the Management ol 
 Flowers In Eooms, with brief Botanical Descriptions of Plants and Flowers. The 
 ■whole in plain and simple langaage. By Louisa Johnson, Cloth, price 50 cts. 
 
 The American Agriculturist; 
 
 Being a Collection of Original Articles on the Various Subjects connected with the 
 Farm, in ten vols. 8vo., containing nearly four thousand pages. $10. 
 
 The Complete Farmer and American Gardener, 
 
 Rural Economist, and New American G-ardener, containing a Compendious Epitome of 
 the most Important Branches of Agricultural and Rural Economy; with Practical Di- 
 rections on the Cultivation of Fruits and Vegetables ; including Landscape and Orna- 
 mental Gardening. By Thomas G. Fessenden. 2 vols. In one. $1 25. 
 
 Fessenden's (T. G.) American Kitchen Gardener; 
 
 Containing Directions for the Cultivation of Vegetables and Garden Fruits. Gotb, 
 price 59 cts. 
 
 Dadd's (Geo. H.) American Cattle Doctor; 
 
 Containing the necessary information for preserving the health and cnrlng the diseases 
 of Oxen, Cows, Sboep, and Swine, with a great variety of original receipts, and valu- 
 able information in reference to Farm and Dairy management^ whereby every man 
 can be his own Cattle Doctor. The principles taught in this work are, that all medi- 
 cation shall be subservient to nature— that all medicines must be sanative In their 
 operation, and administered with a view of aiding the vital powers, Instead of depres- 
 sing, as heretofore, with the lancet or by poison. By Q, H. Dadd, M. D., Veterinary 
 Practitioner. Price $1. 
 
 Browne's (D. Jay) Field Book of Manures: 
 
 Or, American Mnck Book; treating of the Nature, Properties, Sources, History, and 
 Operations of all the Principal Fertilizers and Manures In Common Use, with Specific 
 Directions for their Preservation, and Application to the Soil and to Crops; drawn 
 from Authentic Sources, Actual Experience, and Personal Observation, as com- 
 bined with the leading Principles of Practical and Scientiflo Agriculture^ By D. Jay 
 Browne. $1 25. 
 
 fiandall's (H. S.) Sheep Husbandry; 
 
 With an account of the different breeds, and general directions in regard to Summer 
 and Winter management, breeding, and the treatment of diseases, with portraits and 
 other engravings. By Henry S. Randall. Price $1 25. 
 
 Blake's (Rev. John L.) Farmer at Home. 
 
 A Family Text Book for the Country; being a Cycloptedia of Agricultural Imple- 
 ments and Productions, and of the more Important Topics In Domestic Economy, 
 Science and Literature; adapted to Rural Life. By BcT. John U Blake, D. Dk 
 •1 i6. 
 
6 Boohs Published by G. M. Saxton dk Co. 
 
 Yonatt and Martin on Cattle; 
 
 Being s. Treatise on their Breeds, Management and Diseases, comprising a fall History 
 of the Varions Ences; their Origin, Breeding, and Merits; their capacity for Beef and 
 Milk. By W. Touatt and V. C. L. Martin. The whole forming a cotoplete Guid* 
 for the Farmer, the Amateur, and the Veterinary Surgeon, with 100 Ulastratlons. 
 Edited by Ambrose Stevens. $1 25. 
 
 Yonatt on the Horse. 
 
 Touatt on the Structure and Diseases of the Horse, with their Remedies. Also, Prac- 
 tical Rules for Buyers, Breeders, Smiths, &c Edited by W. C. Spooner, M. E. O.V. 8. 
 With an account of the Breeds in the United States, by Henry 8. Randall. $1 25. 
 
 Yonatt and Martin on the Hog. 
 
 A Treatise on the Breeds, Management and Medical Treatment of Swine, with direc- 
 tions for Salting Pork and Curing Bacon and Hams, By Wm. Touatt, E. S. and W- 
 C. L. Martin. Edited by Ambrose Stevens, . Illustrated with engravings drawn from 
 life. 75 ots. 
 
 Youatt on Sheep ; 
 
 Their Breed, Management, and Diseases, with lilustrative engravings ; to which are 
 added Eemarlcs on the Breeds and Management of Sheep in the United States, and on 
 the Culture of Fine 'Wool in Silesia. By William Touatt 75cts. 
 
 American Architect. 
 
 The American Architect, comprising Original Designs of cheap Country and Village 
 Besidcnces, with Details, Specifications, Plans, and Directions, and an estimate of the 
 Cost of each Design. By John W. Eltch, Architect First aid Second Series, quarto 
 bound in 1 voL, half roan, $6 
 
 Domestic Medicine. 
 
 Gunn's Domestic Medicine, or Poor Man's Friend, in the Hours of Affliction, Pain, and 
 Sickness, Raymond's new revised edition, improved and enlarged by John C. Gunn, 
 8vo. Sheep, $3. 
 
 Pedder's (James) Farmer's Land Measurer; 
 
 Or, Pocket Companion ; showing atone view, the Contents of any Piece of Land from 
 Dimensions taken in Tards. With a set of Useful Agricultural Tables. Price 60 cts. 
 
 Chemical Field Lectures for Agriculturists; 
 
 Or, Chemistry without a Master. By Dr. Julius Adolphus Stockhardt, Professor iu 
 the Royal Academy of Agricultare at Tharant. Translated from the German. Edited, 
 with notes, by James E. Teschemaeher. Price Jl. 
 
 Thaer's (Albert D.) Agriculture. 
 
 The Principles of Agriculture, by Albert D. Thayer ; translated by William Shaw and 
 Cuthbert W. Johnson, Esq., FJl.S. With a Memoir of the Author. 1 vol. 8vo, 
 strong cloth. Price $2. 
 
 This work is regarded by those who are competent to judge, as one of the most 
 beautiful works that has ever appeared on the subject of agriculture. At the same 
 time that it is eminently practical, it is philosophical, and, even to the general reader, 
 remarkably entertaining. 
 
 Von Thaer was educated for a physician ; and, after reaching the aunmiit of his pro- 
 fcMion, be retired into the country, where bis garden toon became the admiration of 
 
Books Published by C. M, Saxton d Co. 
 
 , the citizens; and when he began to lay >ntr>uitatIonsandorcbards,to cultivate herT>> 
 age and vegetables, the whole country was f jstonished at bis scienco in the art of culti' 
 vation. He soon entered npon a large fajfir;, and opened a school for the study of Agri- 
 calture, where hia fame became known from one end of Europe to the other. 
 
 This great Work of Von Thaer^s has passed through four editions in the United 
 States, but it is still comparatively nnknown. The attention of owners of landed; 
 estates in cities and towns, as well &s those persons engaged in the practical pursuits 0/ 
 agriculture, is earnestly requested to this volume. 
 
 Guenon on Milch Cows ; 
 
 A Treatise on Milch Cows, whereby the Quality and Quantity of Milk which any Cow 
 will give may be accurately determined by observing Natural Marks or External In- 
 dications alone ; the length of time she will continue to give Milk, &c, &c. By M. Francis 
 Guenon, of Libourne, France. Translated by Nicholas P. Trlst, Esq. ; with Introduc- 
 tory Remarks and Observations on the Cow and the Dairy, by John S. Skinner. lUus- 
 erated with numerous Engravings. Price, neatly done up in paper covers, 8Ti cts. 
 bound in cloth, 62^ cts. 
 
 American Poultry Yard. 
 
 The American Poultry Yard ; comprising the Origin, History, and Deacrlption of the 
 di£ferent Breeds of Domestic Poultry, with complete directions for their Breeding, 
 Crossing, Bearing, Fattening, and Preparation for Market ; including specific direetlonfl 
 for Caponizing Fowls, and for the Treatment of the Principal Diseases to which they 
 are subject, drawn from authentic sources and personal observation. Illustrated with 
 numerous engravings. By D. J. Browne. Cloth, $1. 
 
 The Shepherd's Own Book ; 
 
 With an Account of the different Breeds and Management and Diseases of Sheep; 
 and General Directions in regwd to Summer and Winter Management, Breeding, and 
 the Treatment of Diseases ; with illustrative engravings, by Touatt & Randall, em- 
 bracing Skinner's Notes on the Breed and Management of Sheep in the United States, 
 and on the Culture of Fine Wool. Price 12. 
 
 Allen's (L. F.) Rural Architectnre; 
 
 Being a complete description of Farm Houses, Cottages, and Out Buildings, comprising 
 Wood-houses, Workshops, Tool-houses, Carri^e and Wagon houses, Stables, Smoke 
 and Ash houses, Ice houses, Apiaries or Bee houses, Poultry houses, Babbitry, Dove- 
 cote, Piggery, Barns, and Sheds for Cattle, &c, &c. ; together with Lawns, Pleasure 
 Grounds, and Parks ; the Flower, Fruit, and Vegetable Garden ; also. Useful and Or- 
 nanental Domestic Animals for tbe Country Resident, &c., &c. Also, the best method 
 of conducting water into Cattle Yards and Houses. BeauttfuUy illustrated. Price 
 $1 25. 
 
 Allen's (E. L.) American Farm Book. 
 
 The American Farm Book; or, a Compend of American Agriculture, being a Prac- 
 tical Treatise on Soils, Manures, Draining, Irrigation, Grasses, Grain, Eoota, Fruits, 
 Cotton, Tobacco, Sugar Cane, Elce, and every Staple Product of tbe United Stales; 
 with the best methods of planti ig, coltlvatlng, and preparation for market Illustrated 
 by more than 100 engravings. By B. L. Allen, Cloth, $1. 
 
8 Books Published hy C. M. Saxton c& Co. 
 
 Allen's (R. L.) Diseases of Domestic Animals; 
 
 Being a History njid Description of the Horse, Mule, Caltle, Stieep, Swine, Poultry, 
 nnil Farm Dogs, with Directions for their Managemeut, Bi'eeding, Crossing, Bearing, 
 Feeding, and Preparation for a profitable Marliet; also, their Diseases and Remedies, 
 togetlier with full Directions for the Management of the Dairy, and the Comparative 
 Economy and Advantages of Working Animals, the Horse, Mule, Oxen, &c. Py R 
 L. Allen. Cloth, 76 ots. 
 
 Browne's (D. J ) American Bird Fancier; 
 
 OonsldeTed with reference to the Breeding, Rearing, Feeding, Management, and 
 Peculiarities of Cage and House Birds, Illustrated with EngraTiiigs. By D. Jay 
 Browne. ' 50 eta 
 
 Saxton's Hural Hand Books, |i 25 
 
 First Series, containing Treatises on — 
 The Horse, The Pests of the Farm, 
 
 The Hog, Domestic Fowls, and 
 
 The Honey Bee, The Cow. 
 
 Saxton's Eural Hand Books, $i 2S 
 
 Second Series, containing — 
 Kvery Lady Her Own Flower Gardener, Essay on Manures, 
 Elements of Agriculture, American Kitchen Gardener, 
 
 Bird Fancier, American Rose CidtarlstH 
 
 STston's Rural Hand Books, *^ 25 
 
 Third Series, containing — 
 Miles on the<Horse's Foot, Vine-dresser's Manual, 
 
 The Babbit Fancier, Bee-keeper's Chart, 
 
 Weeks on Beei, Cbemutrr made Kuy 
 
SAXTON'S 
 
 -dZ^ arranged and adapted to fJie Use of American Farmers. 
 Price 35 Cents each. 
 
 Hogs; 
 
 Their Origin and Varieties ; Management^ with a View to Profit, and Treatment nnflcr 
 Disease ; also, Plain Directions relative to the most approved modes of preserving their 
 Flesh. By H. D. Bichardson, aathor of "The Hive and the Honey Bee,"&c., &a. 
 With illustrations — 12mo. 
 
 The Hive and the Honey Bee ; 
 
 With plain directions for obtaining a considerable Annual Income from this branch of 
 Bm'al Economy ; also an Account of the Diseases of Bees, and their Bemedies, and 
 ' Bemarks as to their Enemies, and the best mode of protecting the Hives &om their at- 
 tacks. By H. D. Bichardson. With illustrations. 
 
 Domestic Fowls; 
 
 Their Natural History, Breeding, Bearing, and Oeneral Management. By H. D. 
 Richardson, author of "The Natural History of the Fossil Deer," &c With Hlus- 
 trations. 
 
 The Horse ; 
 
 Their Origin and Varieties; with Plain Directions as to the Breeding, Bearing, and 
 General Management, with Instructions as ^ the Treatment of Disease. Handsomely 
 Illastrated— 12mo. By H. D. Bichardson. 
 
 The Bose ; 
 
 The American Eose Colturist; being a Practical Treatise on the Propagation, Cultiva- 
 tion, and Management in all Seasons, &c. With full directions for the Treatment of 
 the Dahlia. 
 
 The Pests of the Farm; 
 
 With Instructions for their Extirpation; being a Manual of Plain Directions for the 
 certain Destruction of every description of Vermin. With numerous illusi,rations oa 
 Wood. 
 
 An Essay on Manures; 
 
 Submitted to the Trustees of the Massachusetts Society for Promoting Agriculture, 
 for their Premium. By Samuel H. Dana. 
 
 The American Bird Fancier ; 
 
 Considered with reference to the Breeding, Bearing, Feeding, Management, and Pe- 
 culiarities of Cage and House Birds. Illustrated with Engravings. By D. Jay 
 Browne. 
 
 Chemistry Made Easy. 
 
 For the Use of Farmers. By J. Topham, 
 
 Elements of Agriculture. 
 
 Translated from the Frenofa, and Adapted to the use of American Farmers, By F. G. 
 Skinner. 
 
 The American Kitchen Gardener; 
 
 Containing Directions for the Cultivation of Vegetables and Garden Fruits. By T. G, 
 Fessenden. 
 
 9 
 
10 Books Published by C, M, Saxton d Co. 
 
 The Bee Keeper's Chart ; 
 
 Being a brief practical Treatise on the Instinct, Habits, and Management of the Honey 
 Bee, in all its various Branches, the result of many years' practical experience, wlrerehy 
 the author has been enabled to divest the subject of much that has been considered 
 mysterious and difficult to overcome, and render it more sure, profitable, and interest- 
 ing to every one than it has heretofore been. ByE. "W. Phelps. 
 
 Every Lady Her Own Flower Gardener ; 
 
 Addressed to the Industrious and Economical only ; containing Simple and Practical 
 Directions for Cultivating Plants and Flowers: also, Hints for the Management of 
 Flowers in Eooms, with brief Botanical Descriptions of Plants and Flowers, The 
 whole in plain and simple language. By Louisa Johnson. 
 
 The Cow ; Dairy Husbandry and Cattle Breeding. 
 
 By M M. Mllburn, and revised b^ H. D. Eichardson and Ambrose Stevens. With Il- 
 lustrations. 
 
 Wilson on the Culture of Flax ; 
 
 Its Treatment, Agricultural and Technical; delivered before the New York State Agrl. 
 cultural Society, at the Annual Fair, held at Saratoga, in September last, by John Wil- 
 son, late President of the Royal Agricultural College at Cirencester, England. 
 
 Weeks on Bees.— A Manual ; 
 
 Or, an Easy Method of Managing Bees in the most profitable manner to their owner., 
 with infallible rules to prevent their destruction by the Moth ; with an appendix by 
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 BY JOHN STEWAET, 
 
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 Chap. I. — Stabling, Construction of Stables, 
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 Chap. U,— Stable Operations, Stable Men, 
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 of, — Principles of Feeding;) Practice of Feed- 
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 The hasty-pudding:a poem. In three canto 
 
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