Several SPIKES or Heads of MAYZ or Indian-Wheat; with the Grains, as is not unusual, of three or four colours. The Description of the Plant, with a large Account of its Culture, and Use, were communicated by Mr. Winthrop sometime since Governour of Connecticut in New England: and by me lately published, in a succinct but full Relation, (b) (b) Phil. Trans. N. 142. with some alteration of the Method. The Plant grows to the height of six or eight feet; and is joynted like a Cane. 'Tis also full of a sweet juyce like that of the Sugar-Cane. On the Spike grow several strong thick Husks, which, before it is ripe, shut it close up round about. Thereby defending it, not only from all Weathers, but also the Ravine of Birds, to which, the Corn, while tender, is a sweet and enticing food.

The Stalks of this Corn, are good Fodder for Cattel. As are also the Husks about the Spike. The Indian Women slit the Husks, and weave them into Baskets of several fashions. Of the Juyce above-said may be made a Syrup as sweet as Sugar: which probably, may also be made of it, by the usual method. The Indians eat the ripe Corn either boil'd; or more usually parched; of it self, or, as Bread, with Flesh. The green Corn also, which, as is said, hath a sweet Tast, being boil'd, dry'd, and kept in Bags, and when they eat it, boil'd again, they account a principal Dish. The English, of the ripe Corn, make very good Bread: but it must be mixed nothing near so stiff as our Wheat-Meal. But the best sort of Food made hereof; they call Samp. Having water'd, and ground it to the bigness of Rice, and winnow'd or sisted the Hulls from it, they boil it tender, and so with Milk, or with Butyr and Sugar, make it a very pleasant Dish. 'Twas often prescribed by Dr. Wilson to his Patients here in London. The Indians that live much upon it, seldom troubled with the Stone. The English also make very good Beer, both of the Bread, and of the Malt, made of this Corn. But it will not make good Malt the ordinary way, because, not without sprouting both ways to a considerable length: whereby it is so matted before it is fully malted, that it cannot be opened without breaking the Come. To avoid which, they pare off a Turff about three inches thick, and laying the Corn all over the bare ground, cover it with the Turff, till the Plot looks like a green Field, at which time, the Corn is well malted. Then taking it up in matted pieces, they dry it on a Kiln, or in the Sun.