most desirable for bottom-land, and the difference between the upland 

 and the bottom-land tyjoes. 



The lot which you deem best on account of shape, etc., may have 

 a grain inferior in some respects. Mix with this corn of desirable 

 quality as to grain, soundness and other desirable characteristics. 



\'ou have now selected your seed, as far as eye can aid you. You 

 do not wish to spend time or pay hands in replanting corn. It will be 

 best to take a grain from each side of the ear at different places 

 (numbering the ear), and try these in the sprouting-box, if you think 

 necessary, and discard the ears that do not germinate. But in my 

 experience I have never failed to get what seemed to be a satisfactory 

 stand, where good seed was selected. However, each one can deter- 

 mine this for himself by sprouting some of his seed and comparing 

 the stand when planted from the ears with that not tested by sprout- 



ing. 



Nineteen hundred and nine was an "A. B. C." year with North 

 Carolina farmers in corn production, and especially in seed selection. 

 In fact, most of them will do the first real selection this year (1910). 

 You cannot produce a reliable variety of new corn in one year. Do 

 not be discouraged, but continue the work until you get what you 

 wish, and then be as careful to preserve your type by proper attention 

 to the seed. 



Different soils and environment will require different varieties and 

 types of corn. Seek for that which your farm proves to be most 

 productive of good quality. 



In nearly all of the States the following points are used in judging 

 seed corn : 



Uniformity, 



Trueness to type. 



Shape of ear, 



Color, 



Market condition, 



Tips, 



Butts, 



Uniformity of grain. 



Shape of grain. 



Length of ear, 



Circumference of ear, 



Space between rows and grain, 



Proportion by weight of shelled corn. 



If desired, other points can be added to these, or any of these 

 omitted or combined, as any association may wish. 



