CORN GROWERS* ASSOCIATION. 79 



ment of a single particular much better than we can carry forward two 

 or more particulars. 



Dr. Huston. — So far as you know does the market distinguish be- 

 tween high protein corn and high starch corn ? 



Dr. Tucker. — I have not found one that does in those terms. Of 

 course there is the hominy market. 



Dr. Huston. — The corn for the hominy market is a white, flinty 

 corn, and has as a basis the Johnson County White. Outside of the 

 hominy district, so far as I know, there is no great market for this 

 special kind of corn, but outside of that district there ought to be a 

 market for the high-starch corn, and hominy mill people and the starch 

 people ought to want a corn with a relatively high oil because it is a 

 very important factor, particularly in the starch factories. But whether 

 they are willing to pay for it is another matter. 



There is another kind of corn that from the farmer's standpoint 

 seems to be very profitable and easy on the land, and that is a corn 

 with cob that will carry five pounds or more of water to the bushel. This 

 is the type of corn they Hke to sell to the elevator man, and have been 

 very successful in doing so. Five pounds of water to seventy pounds 

 of com is a pretty fair margin, and I know farmers who esteem this 

 type of corn very highly, combined, however, with a very high yield. 



Mr. Gabbert. — I prefer that kind both for yield and feeding value. 



Mr. . — Why does Mr. Gabbert prefer a soft ear for feeding? 



Mr. Gabbert. — It will grind smoother. In feeding whole ears to 

 beef cattle they will thrive faster on softer than on flinty corn. 



Dr. Huston. — As far as the hominy corn goes, the feeding tests on 

 hogs have shown no difference, practically, between white hominy corn 

 and the ordinary yellow corn of the corresponding neighborhoods. 



Dr. Tucker, — It seems to me, without the data to go by, that a man 

 is treating his farrn better and liable to get better results from feeding 

 the kind of corn which does not have a tendency to high protein power 

 than one that does. I want to know whether that is right or not. 



Mr. Gabbert. — Protein is pretty high when you buy it, but it does 

 not cost much in legumes. 



Dr. Huston. — Don't you think it possible to develop -a less flinty 

 corn with a high protein? 



Dr. Tucker. — The point I had in mind was in producing a high 

 protein you are using a large quantity of nitrogen which is difficult to 

 get in the corn. Putting the protein there is an expensive operation, as 

 it impoverishes the soil of that expensive element. 



Dr. Huston. — If you feed it you can get it 80 per cent easier. 



