132 BOARD OF AGRICULTURE, [Jan., 



the dent as measured by the protein? In other v/ords, is the 

 protein in the flint as available or digestible as in the dent? 



Mr. East. Yes, sir, the protein in the flint has been found 

 as digestible, but I would not say that we can afford to throw 

 away the carbo-hydrate in order to get a certain quantity of 

 protein, but we could figure it this way: the protein is worth 

 twice or three times as much, and if we have a certain per- 

 centage of protein in the yield we can figure out a certain 

 value for each of them and make a selection on that basis. 



That finishes my formal paper. 



Secretary Brown. Do the largest ears have any advan- 

 tage so far as the value of the chemical constituents of the corn 

 is concerned ? 



Mr. East. No, there seems to be no correlation between 

 the size of the ears. I have noticed a large number of ears 

 with that in mind, and there does not seem to be any essential 

 difference. There is a difference sometimes in seasons which 

 affects the formation of protein. Protein is formed first in 

 the formation of the kernel and the starchy substance of the 

 kernel is formed last. In some very dry seasons there is not 

 a sufficient quantity of moisture or sunlight that forms the 

 carbo-hydrate, and then the protein will appear lighter. 



The President. Can you judge of the amount of protein 

 by the weight of the corn ? 



Mr. East. No ; you cannot judge the amount of protein 

 in that way. You can judge roughly in the dent varieties of 

 corn. Professor Hopkins of the Illinois Experiment Station, 

 found in the hard or horny portion of the kernels of corn that 

 there was more protein than in the tip or cap of the corn, and 

 that by cutting the corn across with a knife, and by comparing 

 and selecting those having a large amount of that hard, horny 

 portion he could make quite a difference, but I am sorry to say 

 that I have been unable to make any such difference in the 



