CORN
Indian Corn
MAIZE
zea mays

~*~ Other Corn Species ~*~

There is only one distinct species,
but there are several varieties resulting
from difference of soil, culture and climate.

Five of these have been described by Stendel
- and all are natives of South America.

Some of the finest cobs have been raised
in Australia, and the plant is extensively grown in many parts
of Africa and India for consumption.

Maize is easily digested by the human body,
and when cooked as porridge is called
by the Americans 'Mush.'

Hominy, samp and cerealine
are all starchy preparations of split maize.

Corn bread contains much more nourishment
than wheaten bread, and is suitable
for those suffering from kidney or liver diseases.

Maizend or cornflour is prepared
from the grains and represents
only the fat-forming and heat producing
constituents of the grain without mineral salts.

It contains only 18 grains of proteids to the pound.

Mexicans of today are very skilful
in making fermented liquors from maize.
One preparation called 'Chicka' resembles
beer and cider, and a spirituous liquor called
'Pulque de Mahis,' made from the juice of the stalk
of the maize, forms an important article of commerce.


ACTIONS
LORE
NATIVE AMERICAN LORE
~*~ OTHER SPECIES ~*~
USAGE