The right name of what we call corn or Indian corn is maize. The word is derived from the Spanish word _maiz_, which comes from the native Haitian word _mahiz_. Corn in Europe means what we call wheat. Maize, or corn, like all our grains, belongs to the big Grass Family and is a native of America. Most of our other grains come from Europe and Asia, just as we ourselves did. It probably came from the table-lands of Mexico and Peru and has always been the chief food of the Indians. It was introduced into Asia, southern Europe and northern Africa and spread quickly and widely for a while. However, the climate was not hot enough for it in Europe and it is not raised there very much now. The English generally consider it fit only for animals and rather turn up their noses at us for eating it ourselves. The only time I ever saw any offered to an Englishman he was very polite about it but managed to avoid eating even a single mouthful from the nice, tender ears. Other nations are horrified at seeing otherwise well-bred Americans pick up a roasting-ear and gnaw it off the cob, and it must be confessed that it does look pretty bad unless a person is careful to hold it with only one hand and bite it off daintily. Many Americans who travel in Europe miss it terribly and one woman confessed to me that her chief reason for coming home was just to get some real American corn once more. I understand, though, that the English look on our popcorn very differently. It is said that two New England spinsters introduced it over there a number of years ago and their little stand rapidly became so popular that they amassed a very considerable fortune and lived happily ever afterwards. We use sweet corn not only on the cob, for fritters, puddings and so on, as corn-meal and for stock, but extract from it whisky, starch and glucose sugar. Besides sweet corn and popcorn the common kinds are flint and dent. Sweet corn gets its name from the large quantities of sugar in it. Popcorn pops because it has a great deal of oil and this oil explodes when sufficiently hot. Corn varies in color from white to black, but most of it is yellow or white. Like wheat, Government experts and other scientists in this country, Canada and elsewhere have been experimenting with corn for years and by cross-breeding and selection (about which processes I hope the Department will receive some interesting contributions for our June number) they have vastly improved the old varieties and produced many new ones. When I was a child I remember being much impressed on being told that you never, _never_ could find an ear of corn with an odd number of rows in it. Maybe you can, but I never have been able to, and, as that advertisement says, “there is a reason.”