eld culture, it is either planted in hills three feet apart, or in
drills three feet apart, and eighteen inches apart in the drills. The
product per acre is usually about the same number of bushels of ears
that the same land would yield of shelled-corn of the ordinary field
varieties.

Increase of size is a sure indication of deterioration. The cultivator
should aim to keep the variety as pure as possible by selecting slender
and small-sized but well-filled ears for seed, and in no case to plant
such as may have yellow or any foreign sort intermixed. The value of a
crop will be diminished nearly in a relative proportion to the increase
of the size of the ears.

PARCHING CORN (YELLOW).

A yellow variety of the preceding. It retains its color to some extent
after being parched; and this is considered an objection. It is tender,
but not so mild flavored as the white, and is little cultivated. The
size and form of the ears are the same, and it is equally productive.

RED-COB SWEET.

Ears about eight inches in length by a diameter of two inches,--usually
twelve but sometimes fourteen rowed; kernels roundish, flattened, white
when suitable for boiling, shrivelled, and of a dull, semi-transparent
white when ripe; the cob is red, which may be called its distinguishing
characteristic. Quality good; the kernel being tender and sweet. It
remains long in good condition for the table, and is recommended for
general cultivation. Season intermediate.

A sub-variety occurs with eight rows; the form and size of the ear and
kernel resembling Darling's Early.

RICE (RED KERNEL).

This is a variety of the White Rice, with deep purplish-red or blood-red
kernels. The ears are of the same size and form. Its quality, though
inferior to the white, is much superior to the yellow. Productiveness,
and season of maturity, the same.

RICE (WHITE KERNEL).

Stalk six feet or more in height; ears five or six inches long, an inch
and a half in diameter, somewhat conical, broadest at the base, and
tapering to the top, which is often more or less sharply pointed; the
cob is white; the kernels are long and slender, angular, sharply pointed
at the outward extremity, as well as to some extent at the opposite, and
extremely hard and flinty. They are not formed at right angles on the
cob, as in most varieties of corn, but point upward, and rest in an
imbricated manner, one over the other.

The variety is hardy and prolific; and, though no