670 IOWA DEPARTMENT OP AGRICULTURE 



VARIETY CHARACTERS. 



The color of the grain and of the cob, the shape of the kernels and of 

 the dent in one variety are different from others. Therefore these are 

 called variety characters. The ears in the exhibit should be true to the 

 breed represented. 



Rule — Any characters that do not represent the breed must be counted 

 as against the exhibit and some must be counted off for the lack of exact 

 breed characters. 



TIPS OF EARS. 



The tips of the ears must be well filled with kernels and well rounded 

 like a fork handle, not tapering like a horn. The end of the cob must 

 be entirely covered. 



Rule. — If the entire end of the cob is exposed cut off 1 full point for 

 each ear thus found. If little of the cob is seen, or the kernels are not 

 of good size and shape, cut off as much as is thought proper. 



BUTTS OF EARS. 



These should be even and smooth. The rows of kernels must extend 

 over the edge of the butt. The hollow, left after breaking off the shank, 

 should be saucer shaped, and of medium size. The butt must not be 

 large and open nor small and shrunken. 



Rule — According to how much the judge thinks that the butts of the 

 10 ears lack of being perfectly formed butts, he cuts little or much from 

 the score card. 



Uniformity and shape — All the kernels should be alike in size, color, 

 and other characters. The best shape is what is known as the wedge 

 shape, with nearly square corners at the top and sides. This shape fills 

 the cob best and gives the most shelled corn per ear. Round-top 

 kernels or round kernels like those found at the tips of the ears are 

 objectionable. The germs should be large. 



Rule — With the blade of a jackknife pry out 2 kernels from each 

 ear and lay them in a line, points down, in front of the ears from which 

 they were taken. Look them over and push out of line those kernels 

 that are different from the majority. Since there are 5 points for uni- 

 formity, each 4 kernels make one point. Therefore take off 1 point for 

 each 4 kernels that do not remain in the line, or if there are 3 or 4 

 types cut more accordingly. 



Do the same way to get the score on shape of kernels. Leave only the 

 good, wedged-shaped ones in the line, and mark off 1 point for each 4 

 kernels not left in the line. 



Grain and cob — Whatever the color of the variety is it must be bright 

 and clear. This indicates freshness and good quality. Sometimes a 

 yellow ear of corn will have white or red kernels and white corn will 

 have yellow kernels. Also yellow corn may have a white cob or white 



