The Bulletin. 21 



causes, viz. : [l ) (liniinislied size of kernels at tin- tii».s, uud (2j drop- 

 ping of rows of kernels an inch or so from the tip end. 



Color. — Yellow corn should have a deep-red cob, while white corn 

 should possess a white one, and any variation from these types is in- 

 dicative of crossing of varieties. The market ])ricc of meal or grits 

 nuide from white corn with red cobs is lower because of particles of the 

 red cobs getting into the corn and being ground in with meal, giving 

 it a reddish and unattractive cast. 



Size of Cob. — A medium-sized cob is the best, because it usually 

 yields the largest proportion of corn to cob. Jf the cob is small, of 

 necessity the number of grain rows is restricted, and when large the 

 proportion of corn to cob is reduced. The best size cob is shown in 

 Fig. 5 — 1, Fig. 5 — 3 is too large, while Fig. 5 — -2 is too small. 



Length and Circumference. — The length to circumference should 

 be about as 4 to 3, i. e., if the ear is 8 inches long its circumference 

 should be approximately 6 inches, when measured about one-third the 

 way from the butt to the tip, to produce the largest yield. Too large 

 circumference usually indicates small narrow kernels of low vitality 

 and poor feeding value. 



Filling-out of Butts and Tips. — The more perfectly ears are filled 

 at butts and tips, the larger the percentage yield of corn. It is pos- 

 sible, by rigid selection of ears filled compactly at butts and tips, to 

 increase materially within a few years the annual yield over corn in 

 which no consideration is given to these characteristics. In Fig. 

 4 is shown poorly and well-tipped ears. 



Number of and Distance Between Rows of Kernels. — The number 

 of rows to the ear should be comparatively large and the distance be- 

 tween them very small to secure the highest percentage yields. A 

 wide sulcus, or distance between rows, indicates a reversion to an infe- 

 rior type that will not justify the farmer of to-day in growing. In 

 Fig 4 is strikingly shown the difference in the solid setting of corn on 

 (1) and (2). In (1) there is little or no space between the rows, 

 while in (2) there is considerable. 



Kernels. 



The corn kernel may be divided into four parts: (a) the hull or 

 outer layer; (b) the hard, flinty portion next to the hull and lying 

 principally at the sides; (c) the white, floury portion occupying the 

 crown; and (d) the germ or chit, which is situated on the side of the 

 kernel, facing the tip of the ear. The hard, horny portion contains the 

 larger proportion of the protein (flesh-forming material), while the 

 white, floury part of the crown is rich in carbohydrates (which is 

 the fattening and heat-producing portion of the grain, mainly starch), 

 and the germ carries a greater part of the oil and is also rich in pro- 

 tein. In making seed selections for high percentage yields, the ker- 

 nels should be of a medium wedge shape, but not too long and sharp, 



