The Family Kitchen Gardener (1856)/Indian Corn
INDIAN CORN.
Zéa Màys.—Mais, Fr.
This vegetable is universally cultivated for the table throughout the United States. Its varieties are numerous, and yearly increasing. Those particularly adapted for the table have been greatly improved the past few years. It is an indispensable dish for both the rich and the poor, in its season. By a knowledge of its culture, and attention to repeated sowings, it may be had from June to November. The following three varieties are the best for the purpose:
Extra Early.—This is the earliest variety; grains large and pure white, cob small, ears short; if planted from the 15th to 25th of April, it will be ready about the same days in June; but when planted about the 15th of May, it will be ready about the 1st of July, if the weather is favorable.—Fine flavored.
Adams’ Early—very similar to the above, but a few days later. Grains not so full though equally as fine flavored.
Sweet, or Sugar.—There are two varieties of this; the one that has eight rows of grains on the cob is the best. It remains some time in a milky state, and therefore the same sowing is fit for the table a longer period. The grains of the Sugar Corn, when in a dry state, are small and shriveled, and are consequently easily distinguished.
Culture.—The ground must be in good condition; if not make it so, or put a shovelful of decayed manure or rich compost into each hill. Plant in hills, three feet apart, five or six grains in each; when up, allow three only to stand for a crop; hoe deep and frequently, drawing some earth to the stalks when about a foot high. If they incline to sucker, or make side shoots, break them off. Plant every two weeks till August. This crop can be used to fill up all vacancies in the ground, and to follow other crops as they come off in June and July.