CLASSIFICATION OB 1 GRADES. 



19 



Of each of these three classes of corn there are generally made four 

 grade divisions, numbered one, two, three, and four, with the addi- 

 tion of a grade known as "Rejected," or "No grade/ 1 These grades 

 are theoretically made on the basis of considering No. 1 as perfectly 

 sound, perfectly clean, and dry enough to carry or store for an indefi- 

 nite time. As a matter of fact, the grade No. 1 is seldom or never used 

 as a commercial grade of corn. The grade No. 2 is generally allowed 

 to contain a small amount of broken grains and foreign material and a 

 few damaged grains. No. 3 a slightly increased amount. No. -t a still 

 larger amount, and the name " rejected "" or " no grade" is applied to 

 such corn as is unfit by reason of excessive moisture, dirt, or damage, 

 to be admitted into the numbered grades. 



The indetiniteness of the rules governing grades has made it difficult 

 to compare grade requirements of different markets, and any changes 

 found desirable from year to year for different conditions of weather 

 and general quality have been made by different interpretations of the 

 rules rather than by definite changes in the rules themselves. If, 

 however, the methods outlined herewith are put into practice it 

 would be possible to so state the grade requirements that they may be 

 comprehended at a glance. For this purpose it is convenient to use 

 a tabular (statement bke the following for showing the grade limits. 

 This tabular statement is merely a way of showing in a condensed form 

 the grade rules of a certain market for a certain year, that they may 

 be readily comprehended and market standards compared. Assuming 

 that the trade organization of a market adopts fixed limits for the 

 grades recognized by it and publishes these limits in the ordinary rules 

 for grades, these rules could be shown in a tabular statement something 

 like the following: 



DENT CORN. 



Three classes: 



1. Yellow corn; at least 95 per cent yellow. 



2. White corn; at least 98 per cent white. 



3. Mixed corn; all corn not included above. 



YELLOW CORN. 



A similar table might be made for each of the other classes of corn, 

 providing different percentages were used. 



