ity of its
origin, it received the name above given. In a communication at the
close of the sixteenth volume of the "Magazine of Horticulture," Mr.
Pope describes it as follows:--

"It is a hybrid, as any one can readily perceive by inspection, between
the Southern White and the Common Sweet Corn of New England; and
exhibits certain characteristics of the two varieties, combining the
size of the ear and kernel and productiveness of the Southern with the
sweetness and tenderness of the Northern parent.

"The stalks are from ten to twelve feet in height, and of corresponding
circumference. They are also furnished with brace-roots (seldom found
upon the common varieties of Sweet Corn); and the pistils are invariably
green, and not pink, as in the Southern White." The ears are from five
to seven inches in length, and the number of rows varies from twelve to
twenty; the kernels are very long or deep; and the cob, which is always
white, is quite small compared with the size of the ear. When ripe, the
kernels are of a dull, semi-transparent, yellowish white, and much
shrivelled. The ears are produced on the stalk, four or five feet from
the ground. It is very productive, but late; and though it will rarely
fail in the coldest seasons to yield abundant supplies in the green
state for the table, yet it requires a long and warm season for its
complete maturity.

For cultivation in the Southern States and tropical climates, it has
been found to be peculiarly adapted; as it not only possesses there the
sweetness and excellence that distinguish the Sweet Corn of the
temperate and cooler sections, but does not deteriorate by long
cultivation, as other sweet varieties almost invariably are found to do.

PARCHING CORN (WHITE KERNEL).

Pop-corn.

Stalk six feet high, usually producing two ears, which are from six to
eight inches long, quite slender, and uniformly eight-rowed; cob white;
kernel roundish, flattened, glossy, flinty, or rice-like, and of a dull,
semi-transparent, white color. When parched, it is of pure snowy
whiteness, very brittle, tender, and well flavored, and generally
considered the best of all the sorts used for this purpose.

In some parts of Massachusetts, as also in New Hampshire, the variety is
somewhat extensively cultivated for commercial purposes. Its peculiar
properties seem to be most perfectly developed in dry, gravelly, or
silicious soils, and under the influence of short and warm seasons. In
fi