The distance between the rows of maize varies from two to four feet. In good ground the latter distance has produced the heaviest crop. The seed ia sometimes sown in the furrow after the plough, and some times put in with a dibble. The latter seems the best way, and, as the rows are wide and the seeds need not be put in nearer than a foot apart in the rows, an acre will be soon dibbled by hand. Two or three inches deep Is sufficient to make the seed germinate readily. In warm moist climates the plant is very emu above ground. In fine weather, and when the seed has been steeped. it will be above ground in five or six days. When the plants are three or four inches out of the ground, and no frost is feared, they aro thinned out to two feet apart, and in vary rich soils three feet is better. In this case three or four cars may be expected to ripen on each stalk. In thin sells on a retentive subaoil the earth is mimed in ridgoi, or, what is better, in mounds, by creasing the ridges with the plough, and three or four seeds are put into each hillock, which are two or throe feet apart. As the plants rise, only one, or at most two are left in each hillock, and the earth is carefully moulded up to the stems; thus a deep dry bed Is provided for the plant, and there is sufficient moisture from the impervious subsoiL This method might perhaps be adopted with advantage in England, in experiments on maize, where the situation admits of Its cultivation.
Maize, however sown, must 1,0 repeatedly hoed. At the (list hoeing the plant.' which are too close are pulled up, and where there is a deficiency they are planted In: at haat, this is the practice in Europe ; but in America the gtneral practice ie to plant fresh seeds in the vacant place*. When time plants are a foot high there is a second hoeing, the weeds are then cut up, and same earth is drawn towards the plant', and raised around the stems. The reason of this is, that there are several joints very neer each other at the bottom of the stem, and from each of these fibres strike out into the eon which is brought into contact with it, and form olditionsl roots to the plant, as they do from the crown of the roots of wheat. When the flowers are ready to expand, a third hoeing is given, to kill weeds and open the surface of the toil &lightly. The earth which is raised around the stems should be flattened a little at top, and seen slightly hollowed out near the stem, to collect the dews and rains in dry seasons. If any tillers or shoot, appear from the bottom of the stew they should lie carefully removed as they diminish the nourishment which should go to the main stem. A hearth hoeing and earthing up, at the time when the fool begins to swell, is useful, but sadden given, for fear of unnecessary expense. In many countries they sow or plant various vegetables in the intervals between the rows of maize, of which the most advantageous are turnips and cabbages, which may be sown or planted between the maize, after the Last hoeing. French beans, except they be dwarfs, aro not so proper, as they shade the maize and prevent its maturity. In
warm climates cucumbers and melons are often raised there. In Carolina, where they hoe their maize only twice, a running weed airings up rapidly, which is much relished by cattle, and is cut several times before winter.
The time of flowering is very critical for the maize : a cold damp atmosphere may make a great part of the crop fail. In situations where this is to be Lend, it is safe to sow maize at several times, with a week's interval : thus the risk is divided, and it is not so likely that the whole crop will be in flower in ungenial weather.
The tunic flowers, just as they expand, are excellent food for cattle ; and it is usual in many places to cut off a groat portion of them for this purpose. If it be done judiciously, there is no danger, provided a sufficient number of male flowers be left to impregnate the females : one in a square of about fifteen or twenty feet is thought sufficient.
After the seed is set it is customary, in many places, to cut off the whole top of the stem, with the upper leaves, and give them to the cattle ; but this is by no means to be recommended : the wound thus made bleeds, and much of the sap is lost. Besides, the upper leaves serve to elaborate the sap and assist its circulation; they should there fore be left on as long as they are green, and other food found for the cattle.
All plants which stand too close or have no ears upon them should be pulled up and given to the cows, to give air to the rest ; all those also that arc very late and have abortive ears should be taken up, as they would at all events not ripen their seed. The young oar is preserved as a pickle, like young cucumbers : when a little advanced it is roasted on the coals, or before the fire, and is pleasant to eat : in the green state, when the grains are still soft and milky, it is boiled, and used as a vegetable, and is considered a delicacy.
Maize is subject to diseases similar to thaw of wheat and other grain ; and it is supposed, as observed before, that the steeping and liming may prevent them in a groat measure.
When the maize is fully ripe, which it is not until the sheath of the ear opens and appears quite dead, the ears are twisted off by hand and laid in a dry place; they are turned occasionally that the sheath may not become musty, and are then stored in a dry place : the seed keeps better so than when it is separated. The taking off the seeds from the car is a laborious operation • it may be done by the flail, but is most easily accomplished by an blunt sword or iron hoop fixed over a tub. The ears are rubbed hard over this edge, and the 130011 fall into the tub. They have a simple machine in America, which does the work quickly. The core or melds is only fit for burning in the oven. The leaves are gathered for fodder a short time before the ears are pulled. In America and in Italy they stuff mattresses with the dry sheath, which makes a cool and elastic bed.