﻿AND 
  STARCH 
  CHARACTERS 
  IN 
  CORN 
  171 
  

  

  spring 
  of 
  the 
  other 
  F3 
  ears 
  gave 
  more 
  mixed 
  results. 
  Since 
  but 
  one 
  

   generation 
  can 
  be 
  grown 
  in 
  a 
  year, 
  it 
  is 
  a 
  slow 
  process 
  to 
  test 
  out 
  the 
  

   effects 
  of 
  selection, 
  particularly 
  in 
  view 
  of 
  the 
  bad 
  effects 
  of 
  in- 
  

   breeding, 
  but 
  it 
  seems 
  to 
  me 
  the 
  results 
  given 
  are 
  conclusive 
  for 
  

   this 
  particular 
  case 
  at 
  least, 
  though 
  the 
  particular 
  point 
  with 
  

   which 
  I 
  am 
  concerned 
  is 
  to 
  show 
  that 
  sporadically 
  occurring 
  

   intermediates 
  arising 
  in 
  crossed 
  ears 
  do 
  not 
  behave 
  when 
  grown 
  

   and 
  selfed 
  like 
  ordinary 
  sweet 
  or 
  starchy 
  kernels, 
  but 
  show 
  that 
  

   the 
  intermediate 
  condition 
  is 
  also 
  heritable 
  in 
  a 
  very 
  considerable 
  

   degree. 
  

  

  There 
  is 
  evidence 
  also 
  that 
  in 
  the 
  whole 
  F2 
  and 
  F3 
  of 
  this 
  cross 
  

   of 
  Wisconsin 
  White 
  Dent 
  by 
  Black 
  Mexican 
  Sweet, 
  we 
  not 
  only 
  

   obtain 
  more 
  intermediate 
  kernels 
  by 
  planting 
  intermediates 
  than 
  

   are 
  obtained 
  by 
  planting 
  sugary 
  or 
  starchy 
  kernels 
  of 
  the 
  same 
  

   ancestry, 
  (see 
  p. 
  159) 
  but 
  also 
  intermediates 
  are 
  relatively 
  more 
  

   numerous 
  in 
  the 
  offspring 
  of 
  the 
  so-called 
  extracted 
  recessives 
  and 
  

   of 
  the 
  mixed 
  starchy 
  and 
  sweet 
  ears 
  (about 
  3 
  per 
  cent) 
  than 
  in 
  

   the 
  offspring 
  of 
  the 
  kernels 
  that 
  gave 
  so-called 
  extracted 
  dominants 
  

   (only 
  .6 
  per 
  cent). 
  In 
  the 
  so-called 
  extracted 
  recessive 
  ears 
  of 
  

   the 
  F3 
  taken 
  by 
  themselves 
  there 
  are 
  about 
  5 
  per 
  cent 
  of 
  inter- 
  

   mediate 
  kernels. 
  Selected 
  intermediate 
  kernels 
  give 
  a 
  higher 
  

   percentage 
  of 
  intermediates, 
  but 
  intermediates 
  occur 
  In 
  not 
  incon- 
  

   siderable 
  numbers 
  in 
  both 
  so-called 
  pure 
  extracted 
  dominants 
  and 
  

   extracted 
  hybrids, 
  more 
  in 
  the 
  latter 
  than 
  in 
  the 
  former. 
  It 
  

   would 
  seem 
  that 
  the 
  sweet 
  character 
  is 
  in 
  less 
  stable 
  equilibrium, 
  

   so 
  to 
  speak, 
  than 
  the 
  starchy 
  character 
  and 
  that 
  sweet 
  types 
  are 
  

   more 
  h'kely 
  to 
  vary 
  toward 
  starchy 
  than 
  are 
  starchy 
  types 
  toward 
  

   sweet 
  types. 
  The 
  intermediates 
  are 
  not 
  merely 
  chance 
  variants 
  

   diverging 
  with 
  equal 
  frequency 
  from 
  both 
  starchy 
  and 
  sugary 
  

   types. 
  This 
  is 
  a 
  tendency 
  of 
  the 
  same 
  order 
  perhaps 
  as 
  that 
  

   which 
  has 
  been 
  observed 
  by 
  Collins 
  and 
  Kempton, 
  who 
  find 
  as 
  

   noted 
  an 
  excess 
  of 
  starchy 
  over 
  waxy 
  kernels 
  in 
  their 
  crosses 
  of 
  

  

  these 
  types. 
  

  

  It 
  Is 
  generally 
  recognized 
  that 
  the 
  starchy 
  kernel 
  is 
  the 
  more 
  

  

  type 
  

  

  process 
  

  

  and 
  there 
  are 
  no 
  positive 
  records, 
  so 
  far 
  as 
  I 
  am 
  aware, 
  of 
  the 
  origin 
  

  

  here 
  

  

  