Farmers'' ^Yc(^^ in AgricuItKral College. 129 



t'roin the foregoing some idea may be gained of the methods em- 

 ployed and the scope covered in attempting to place before the people 

 information pertaining to agriculture. Through it all we are trying 

 not only to extend information, but to present the facts in such a man- 

 ner that they will appeal to people and move them to action. The value 

 of the work lies not so much in offering new ideas or truths as it does 

 in impressing the people wdtli the importance of doing those things 

 which should be done. 



THE FACTORS CONTROLLING CORN YIELDS. 



(M. F. Miller, Professor of Agronomy, Agricultural College, University of Missouri.) 



The great importance of com as a cereal crop in the United States, 

 its increasing economic value, and the gradual failure of our soils to 

 produce satisfactory crops under constant corn cropping warrant the 

 most thorough study that can be made as to the factors which control 

 the yield per acre. In the broader aspects of the case, consideration 

 must not only be given to those factors w^hich limit production at the 

 present time, but also to those which shall affect its production for future 

 generations. For in spite of the continued reports of large production 

 by our crop reporters and by the optomistic periodicals, the fact re- 

 mains that with the present rate of increase in population, our methods 

 must be rapidly improved if the cost of food materials is to be kept at 

 a basis which will allow of continued contentment and prosperity 

 among the masses. The advancing price of all food stuff's during the 

 last decade, is sufficient evidence that we have no overproduction. It is 

 true that large areas of land still remain to be developed, but the un- 

 developed areas which are adapted to corn culture particularly, are 

 comparatively small, and an increased yield per acre and a more eco- 

 nomic handling of the product in the production of meats is the only 

 solution. Corn has for years been the basis of our prosperity, and while 

 this has and is still largel}^ used in the production of live stock, it is to- 

 day taking a much larger place in the manufacture of all food stuffs 

 for human consumption than ever before. Ultimately, the American 

 people will make much less use of meat than at present, and the recent 

 appearance of 11-cent hogs on the Chicago market cannot but have its 

 effect. Doubtless this is more or less temporary due to a variety of 

 causes, but the fact remains that our consumption is rapidly over- 

 taking production, and with corn, as well as with other products, we 

 shall be driven to a higher production per acre. It, therefore, behooves 

 us, as producers of food stuff's, to know more of our business, to under- 



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