• CORN growers' association. 85 



For each ear that is larger or smaller than the prevailing type, cut 

 one half point. For each ear that shows a different shade of color from 

 the prevailing type, cut one half point. For each ear differing in indenta- 

 tion from the prevailing type, that is, if it is either rougher or smoother 

 in the grain, cut one half point. Add these cuts together for total cut 

 of uniformity of exhibit. 



MATURITY AND MARKET CONDITION (lO). 



It is realized that maturity is not so important in corn grown in this 

 State, especially the southern half, as it is in regions farther north, since 

 seasons are usually long enough to mature even the later varieties. How- 

 ever, corn planted late and for this reason failing to mature will be low 

 in germinating power, and this is to be avoided. Ears should be solid 

 and free from injury or decayed spots. To determine the maturity, 

 twist the individual ears in the hands. Each ear showing a marked de- 

 gree of looseness should be cut i point. For ears less imperfect in this 

 respect a cut of one-half point should be allowed. Corn is expected to be 

 dry when shown, and judges usually assume that if corn is not dry it is 

 immature. If early in the fall, some allowance must be made, and the 

 judge must use discretion in this matter. Ears showing rotten spots or 

 injuries should be cut from one-fourth to one-half point each. 



PURITY. 



Well-bred corn must be free from mixture with any other variety; 

 consequently a serious mixture in kernels or a variation in color of cobs 

 cannot be tolerated. 



A, KERNELS (5). 



Kernels should be free from mixture with corn of the opposite color. 

 In yellow corn the mixture is shown on the caps of the kernels, in white 

 corn on the sides. For each kernel in an ear showing such a mixture cut 

 one-fourth point. Five ears, cutting i point each for mixture of kernels, 

 shall bar the exhibit, except in mixed corn, where this is not considered. 



B. COBS (5). 



Cobs should be of one color ; in yellow corn they are usually red 

 and in white corn white, although there are 'exceptions to this rule, such 

 as the St. Charles White, which has a red cob. For each cob opposite iu 

 color from the prevailing type cut 2 points. For pink cobs cut one- 

 fourth to one-half point, according to the shade of color. Two cobs o^ 



