ELEVENTH ANNUAL YEAR BOOK— PART XI 671 



corn a red cob, but this is not a true variety character. They should 

 be all of one color. 



Rule — Cut 1 point for every 4 kernels of different color from that of 

 the variety. Cut one-half of all the points if a red cob is found in white 

 corn or a white cob in yellow corn, unless the cobs are all of the same 

 color and it is common to the variety. 



SPACE. 



The space between the kernels is caused by the shape of the kernels. 

 The rounded corners and sides make spaces between the kernels which 

 should be filled up. When there is a good deal of space the percentage 

 of grain to ear is not as large as it should be. 



Rule — Examine each ear and keep in mind the relative amount of 

 space found in each. When all the ears are examined make an estimate 

 of about how much lost space there is altogether and cut the score accord- 

 ingly. 



PERCENTAGE OF GRAIN TO EAR. 



The amount of shelled corn is an important point in an ear of corn. 

 In most varieties of corn there is from 80 to 85 per cent of shelled corn 

 to the ear; that is, in 100 pounds of corn 80 to 85 per cent is shelled 

 corn and from 20 to 15 per cent is cobs. It is important to have a high 

 percentage of corn per ear, as this means a big yield per acre. 



Rule. — Take 5 of the ears from the exhibit and weigh them carefully 

 on a grocery scale. Then shell them, being careful not to lose any of 

 the kernels. Weigh the cobs and subtract this from the weight of the 

 5 ears. The difference is the weight of the shelled corn. By dividing the 

 total weight of the shelled corn by the weight of the 5 ears, the percentage 

 of grain to ear is obtained. For example: The 5 ears weigh G 1 ^ pounds, 

 or 100 ounces; the 5 cobs weigh 1 pound, or 16 ounces, the shelled corn 

 is 5% pounds, or 84 ounces. Eighty-four divided by 100 equals percentage 

 of grain to ear. 



With the standard as 85, cut 1 point for each per cent less than stand- 

 ard. Thus the above example of 84 per cent would be marked 9 on the 

 score card. 



GETTING TOTAL SCORE. 



Add the scores of the different characters and the number thus obtained 

 will be the score of the exhibit. Compare the scores of all the samples 

 and those with the highest scores are sure to be the best ones for seed. 



