MAIZE, Zea, a genus of grasses, having moncecious flowers; the male flowers form ing a loose panicle at the top of the cultn; the female flowers in axillary spikes, inclosed in large tough spathes, from which only the extremely long styles—in the common spe cies 6 to 8 in. long—hang. out like tufts of feathers or silken tassels. The grains are large, roundish, compressed, naked, and arranged in parallel rows along the upright axis of the spike. The COMMON MAIZE, or INDIAN Cons (Z. mays), is generally believed to be a native of the warmer parts of America, where it was cultivated by the -aborigines before the discovery of America by Columbus. But a representation of the plant found in an ancient Chinese book in the royal library in Paris, and the alleged (liscovery of some grains of it in the cellars of ancient houses in Athens, have led some to suppose that it is a. native also of the east. and has from a very early period been cul tivated there, and even tltat it is the "corn" of Scripture; although on this supposition it is not easy to account for the subsequent neglect of it until after the discovery of America, since which the spread of its cultivation in the old world has taken place with a rapidity such as might be expected from its great productiveness and other valuable •qualities. Columbus himself brought it to Spain about the year 1520. It is now in gen -eral cultivation in the s. of Europe, and supplies a principal Dart of the food of the inhabitants of many countries of Asia and Africa. It is by far the most productive of 'all the cereals; in the most favorable situations yielding an increase of 800 for one, whilst an increase of 350 or 400 for one is common where irrigation is prac ticed, and even without this the return is lat7e. Maize succeeds well in tropical and sub tropical climates; and, being a short-lived annual, is cultivated also where the heat of summer is intense and of sufficient duration, whatever may be the cold of winter. Thus, its cultivation extends to the northern parts of the United States, and is pretty common in Germany; although the want of sufficient summer heat readers it a very uncertain crop even in the southern parts of Britain. Some of the varieties of maize require about five months from the time of sowing for the ripening of their grains; -whilst others, -which, of course, are preferred in countries having a comparatively short summer, ripen in six weeks, or even less, but they are much less productive. The vari eties are very numerous, of taller or humbler e-rowth, frotn 3 to 10, or even 14 ft; with yellow. white, brownisli-red, or purple, glass-like. somewhat translucent grains, which vary very much in size. The culin is stout and erect; .the leaves from 1' foot to 2 it. long, aud 2 or 3 in. broad; the ears or cobs generally 2 -or 3 iu number, situ.
ated belovr the middle of the stem; in the large varieties, often above a foot long-, and thicker than a man's wrist, in the smallest varieties, 4 or 5 in. in length. Maiza succeeds best in light, rich, deep, and rather moist soils; and dislikes shady situations. It is very generally planted in little hillocks raised at intervals, and to each of which 6 or 6 seeds are allotted. North American settlers generally make it their first crop on
newly cleared and very partially tilled ground. The grains of maize make a very palat able kind of groats, and afford an excellent meal for baking purposes. The meal is not, however, adapted for making bread without a mixture of wheat flour, or rye, owing to its deficiency in gluten; although iu oily or fatty matter maize is richer than any other grain, and is very nutritious. Maize meal mixed with rye meal forms the common brown bread of New England. Maize very coarsely ground and boiled forms the horn iny of the southern states of North America. The porridge made of maize meal is called mush in North America; and the entire grains are used under the name of hulled c,orn or samp. The unripe grains, slightly roasted, burst and turn inside out, assuming a very peculiar appearance; in this state, they are known as pop-corn; and in this state are a favorite article of food in America, and have recently become common in shops in Britain. The cobs of maize, ripe or unripe, are gathered with the hand. The unripe cobs are often pickled; they are also often boiled for the table. A kind of beer called called ehica (q.v.) is made from maize, also a spirituous liquor, and vinegar. The starch of Mill7.0 is a good substitute for arrow-root, and is now well known In Britain under various names, as Oswego flour, etc. The pith of the culm, before the flowers are pro duced, abounds in a sweet juice, which, extracted and boiled to a syrup, has of late, been largely employed in the United States to furnish sugar; it is also fermented and distilled, and yields a good spirituous liquor. The sinall young stalks of thickly sown crops are cut over by the Mexicans, as an article for the dessert. In countries where maize does not ripen well, it is sometimes sown to afford food for poultry, or to be mown as green fodder for cattle. Where it is cultivated for its grain, the dried leaves are used as winter fodder. The tops, cut off after flowering are stored for the same use. The stalks are used for thatch and for fuel, and for making baskets. The fibers of the culrn and leaves afford a durable kind of yarn; and the bracts or spathes which surround the ear are elastic, and can be applied to the stuffing of chairs, saddles, etc., and to the manufacture of good durable mattresses, which have become a profitable article of trade in Paris and Strasburg. The spathes are also much u,,ed for packing oranges and lem ons; and in South America for making cigarettes. Good paper has been manufactured from them, There are few plants of which the uses are more various than maize, and few which are of greater importance to man. For separation of the grains of maize from the ears, a particular kind of thrashing-machine is used. Another species of maize, called MatzE, or VALPARAISO CORN (Z. curagua). is distinguished by its serrated leaves. It is a smaller plant, a native of Chili, and has won a superstitious regard, because its. graius when roasted split iu the form of a cross.