CHEMICAL AND PHYSICAL PAPERS. 65 



are of low nitrogen content; e. g., Nos. 138, 92, 513, 519, and 551. 

 The average percentage of nitrogen in all of them is 2.07. 



It is generally conceded that an increase in the nitrogen content 

 of corn would be a material addition to its value, yet with all the at- 

 tention that corn breeding and corn judging are receiving at present, 

 comparatively little weight is given to chemical composition. The 

 tendency is altogether too much in the direction of judging upon 

 merely fancy points. Last summer determinations were made of the 

 nitrogen present in each of the ears of a bushel of Reid's Yellow 

 Dent corn. This is one of the best known and longest bred varieties, 

 and is without doubt an excellent corn in many respects. 



The following figures show the percentages of nitrogen in each of 

 the eighty-two ears analyzed: 1.26, 1.34, 1.45, 1.46, 1.48, 1.49, 1.51, 

 1.51, 1.52, 1.52, 1.54, 1.54, 1.55, 1.55, 1.55, 1.55, 1.56, 1.56, 1.57, 1.57, 

 1.57, 1.58, 1.58, 1.58, 1.59, 1.59, 1.60, 1.60, 1.60, 1.60, 1.60, 1.61, 1.6J, 

 1.61, 1.63, 1.63, 1.64, 1.64, 1.64, 1.64, 1.65, 1.67, 1.68, 1.68, 1.69, 1.69, 

 1.70, 1.70, 1.73, 1.73, 1.74, 1.75, 1.75, 1.77, 1.77, 1.78, 1.81, 1.83, 1.84, 

 1.85, 1.85, 1.91, 1.92, 1.92, 1.94, 1.95, 1.96, 1.97, 1.97, 1.98, 1.98, 2.00, 

 2.01, 2.02, 2.05, 2.06, 2.07, 2.10, 2.13, 2.17. 



The average per cent, of nitrogen in the Reid's Yellow Dent was 

 but 1.71, or about seven per cent, less than that of average corn. The 

 importance of giving more attention to the composition of a great 

 staple product, which is grown for its feeding value and not for orna- 

 ment, could scarcely be more methodically presented than by the 

 above figures. 



The plan adopted by the Experiment Station at the beginning of 

 this experiment has been criticized by some, it being alleged that 

 stable varieties can never be produced by crossing. It seems to the 

 writer, however, that the results given above show that in respect to 

 nitrogen content, the single quality that has thus far been made the 

 criterion for selection, the plan adopted seems to be abundantly 

 vindicated. It thus remains for us to select from among those of high 

 protein content the specimens which possess the most desirable other 

 qualities. 



