From he Tennessee .4gricgifurisi.

FLOuR CORN.
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Many of your readers are perhaps unaware of the untity of Flour Corn, although Il was introduced into this country by our pio- neer fathers. Since it's introduction, 1t has beeen cultivated to a small extent bv many; yet, in my opinion, proper estimate has not been pnt upon it. IL yields huiseut scarce y inferior to wheat, and in fritters, waflles and oven-bread, 1t is enticngly palatable.--- For roasting ears it is not equaled by any corn grown in the Great Valley It is pre- pared for use by grinding and bellng in the same way of wheat The -four Is of a snowy whiteness, and attended with beauty even surpassing four from wheat. The quality of wheat four Is much improved, both in ap- pearanee and flavor by mixing flour from corn with 1t; this is done at the mills where both are ground, and mixing takes place. in the bolting process. Care should be taken in shelling Flour Corn, that none but sound be selected, and 1t may be we'll ts pass il through a flaming mill to remove all dust and dregs. When it is thus managed, the amount of -four from bushe ofcorn, is greater thar that from a bGshel of wheat.

 The culture of Flour Corn docs pot ma. terially deviate from that of other yariete, of corn. A rich soil should be chosen, th' rows lain 1 feet apart each way, and ? stalk left in the hill; plough and keep the weed l from growing, and the coming autumn vii reward you with ? or } ears from each stalk In selecting lot of land for Flour Corn, b mindful that it is far away from all othe corn; otherwise it will mix, and the least al Toy of this kind will prevent 1t making gooe four Every farmer has small lots of lant not convenient for pasture, wheat or corn that are well adapted to the growth of Flou Corn; and believe me, l would plant then that Johncskes, fritters, mullins, doughnuti and wailies, may be had for ''lIle children next winter. An iuducement for the cuIliYa ton of Flour Courn is, that wheat often fails and in the absence of wheat il is an excel lent resort. IL will grow any where between St. John and Sabine; hence, from t the Mis- sissippian and Louisanian may raise thei own flour. DICK FORESTER

 Liberty, 7eaa., Fed. Isi1.