[9] To such as may be interested in the study of the “rusts” of Clover, and some other plants, we would earnestly recommend a perusal of some most interesting papers on the subject, by M. C. Cooke, Esq., beautifully illustrated by Messrs. West & Sowerby, which will be found in the _Popular Science Review_—a serial which should have a place in the house of every country gentleman. [Illustration: Corn.] HOW TO GROW GOOD CORN. CHAPTER XXIV. NATURE OF CORN. By corn, in its enlarged sense, the farmer means all such crops as are grown for their seeds; so that all kinds of grain and pulse, such as peas and beans, belong to the corn crop, as distinguished from roots and green crops. In America the word “corn” is restricted to maize or Indian corn, and other crops are called after their respective names. Our dictionaries define corn as “seeds which grow in ears, not pods;” and it is to these that the present treatise is meant exclusively to apply, confining our remarks for the most part to such kinds as are more commonly cultivated in this country. Corn, then, may be said to be derived from different species of grasses, whose seeds are sufficiently large to enable them to be threshed from the ear and become stored as grain, in which case it differs from the smaller kinds, whose seeds may be grown for pasturage crops. Hence, then, grasses afford us two sets, which are differently used,—one, as affording corn fabled to be the gift of the goddess Ceres, and so called cereal or corn grasses; the other, not grown for the sake of the grain, but for herbage, and named meadow and pasture grasses. Corn grasses, then, belong exclusively to arable cultivation; and, indeed, it may be concluded that such have been derived from wild species, and that continued culture has brought them about, and still maintains them in all their endless varieties, and also gives us a power to add to these to an extraordinary extent. It is this facility for improvement, this capability for forming grain on the one hand, and running into varieties on the other, which enables corn to be grown under so wide a range of temperature and in such varied and variable climates; and it is a knowledge of the laws affecting these changes, and the modes of action in the growth of corn consequent thereupon, which will constitute “Science and Practice in Corn Cultivation,” and should lead to a knowledge of “How to Grow Good Corn.” In following out this inquiry, we shall, for the most part, confine our observations to the following crops:— 1. Wheat, } 2. Oats, } Their Origin, Cultivation, Diseases, 3. Barley, } Enemies, &c. &c. 4. Rye, } CHAPTER XXV. WHEAT: ITS ORIGIN AND ACCLIMATIZATION.