4G4 BOARD or AGRICULTUKE. 



PLAN OV STORING SEED CORN. 



L,. B. CLORE, FRANKLIN, IND. 



Corn is liiisked and liaiilcd to dry-house by the ordinary corn huslvor, 

 l)ut is unloaded by expert corn men liandling each ear by hand and malt- 

 ing two assortments; the ears tliat are nicely developed, of good size and 

 show a good uniform kernel are placed in dry-house for seed, while the 

 remainder of the load is unloaded for market or feeding purposes. My 

 dry-house is constructed so as to hold about 1.500 bushels of ear corn, 

 first, by placing ears on racks that are parallel with the heater, or by 

 a thin layer of corn in loft directly over heater. After drying there a 

 few days it is then put in narrow cribs 4 feet wide 10 feet high and W 

 feet long with 6 inches of air space between crib and side of building, 

 the crib being located in same building that heaters are in. 



The dry building has twenty large windows for ventilation on dry, 

 warm days. After the dry-house is tilled, the same care is taken in 

 selecting out seed, but it is placed in out cribs prepared for ordinary corn 

 and left for the Allwise to drj' by His heater. 



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CELLAR STORED SEED CORN— WHY I PREFER IT. 



CHARLES BUCKLEY, DELPHI, CARROLL COUNTY. 



I am a strong advocate of seed corn that has been wintered in the 

 cellar. I believe that corn that is kept in this way, where the tempera- 

 ture varies so little, for six months will make a more vigorous gi-owth 

 than where it is kept in a dry-house. I believe that there is just sufficient 

 moisture in the atmosphere of the cellar to keep the germ from becoming 

 too dry, as it is apt to do when kept in any other way. Experience has 

 convinced me, as well as many of my friends and neighbors, that corn 

 so kept will have a large, full germ, will germinate sooner, grow stronger, 

 and will, therefore, pi'oduce more per acre. Most farmers will agree with 

 me, that in this changeable climate, where freezing and thawing are 

 continually teetering during six months of the year, that seeding corn is 

 liable to have the germ weakened unless it can be kept in some place 

 where, as I said before, the temperature is not subject to variation. 



As corn is an absor))ent of moisture, tliere are fcAV farmers who 

 have realized the results and will agree with me that seed corn shoidd 

 never freeze. While freezing will not kill the germ, yet it has a tendency 

 to weaken it, and the stalk produced from a frozen grain will lack the 

 gti-ength we wish it to have. 



