Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1856-05-14
for t5t fmmer,
CORN.

The immense crop of corn grown in
this country is almost fabulous. In 1858
the corr crop OF the United States was
estimated at six hundred millions, and for
the year 1855 two thousand million bush
els. We annually export, on an average,
from two to three millions of dollars worth,
and the remainder is consumed for home
consumption. 10 some of The Southern
and Western States, it is used almost en-.
tjrcly for human f5od-and from one end
Of the continent 10 the other as food for
cattle, hogs, and poultry. 1t is the staPls
product of the country.
Corn will grow on almost any soil, if ii
is dry, rich, and well Pulverized. Poor
vet lands or strong clay will moi produce
good corn. The soil a scarcely be too
rich or mellow; the less fermented the
better Almost any rich strong manure
will answer for corn, but it should be ap.
piled 10 the plants, instead Of being scat
tered over the ground btfore planting. If
this is done, the stalk will receive the full
benefit of it. Corn requires an ezra a
mount If food while growing. 1t travels
over a large space of ground in search of
food and las a large number of stalks,
leaves, and ears to be provided for in a
short space OF time. The ground should
be stirred by sutsoil blowing, to the depth
of fifteen inches; after it is p%lowed, har-
row it well in order 10 render the surface
smooth and even.
Great care should be taken in SELF citing
seed. Pick the largest and most devel-
oped ears, remove The small imperfect
grains from the ends, and use only those
which are full and sound; nerer plant an
impe,J feet grain; il may produce a stock
which may contaminate others for %severa!
rods in the neighbol hood; a soed should
never be planted that is moi perfectly
sound and fully developed. 1t only re-
quires six quarts an cre-so that the
time taken up in selecting good seed is but
irifling, compared with the benefit result
ing from it.
There are about twenty varieties OF
corn; which 10 select for seed depends
entirely on the purpose for which it is
designed. Corn contains, lin 100 paIts)
of flesh forming principles,
(glutin and albumen) 1900
Fat forming, (gum, sugar, starch
and oil) 1903
S4lt, l.3I
Water, O..
Analize twenty different kinds, and
they will average about these proportions
OF the different substances. One hundred
bushels of corn, of the different kinds,
viii yield from ten to fifteen gallons Of
oil. Some varieties have but little oil
in them, and others have from eleven 10
fifteen per cent. The oil seems 10 keep
the meal from souring. The meal fIom
oily corn will keepsweet for years, while /
that from such that has little or no oil in
it will sou in a short time; but oily corn
is not the best for table use, as ii makes !
a dry kind of bread, that will not rise !
without having mixed with it wheat or .
rye -four, which takes away, to a consi- I
derable extent, The flavor of The corn /:
The oily corn, however, is the best as +
food for cattle, horses, swine, or poultry, Z
for the oily substance is easily convertible a
into fat. Poultry and swine will thrive
better, and longer without a change of j
food, on oily corn, than on anything else. 5