26 THE BOOK OF CORN 



dred and twenty days, adapted to central and southern 

 sections of Illinois. It has been bred for large ears, 

 and consequently matures slowly. There is a tendency 

 to the production of a poorly filled tip on account of 

 the length of ear, which must be overcome by careful 

 selection. 



Characteristics — i, ear slowly tapering; 2, cir- 

 cumference 7.5 inches, length 9.3 inches ; 3, kernels 

 firm on cob and upright; 4, number of rows 16 to 22; 

 5, space between rows medium to wide ; 6, kernels in 

 distinct pairs of rows, developing distinct rows at tip ; 

 7, butt moderately rounded, slightly compressed, en- 

 larged or expanded ; 8, kernels white, broad, even at 

 summit, with slightly curved edges and creased to 

 rough projection indentation; 9, shank medium; 10, 

 cob medium to large, white. See Fig 8. 



These varieties of dent corn above described wil\ 

 be added to in the future in a systematic way. Already 

 organizations have been formed in Illinois and Iowa 

 for the purpose of assisting corn breeders in the devel- 

 opment of varieties. These seed corn breeders' associa- 

 tions have established corn registers for the purpose 

 of recording authoritative pedigrees of varieties of 

 corn. 



VARIETIES OF FLINT CORN 



The second division of corn, the flint corns, are a 

 product of eastern and northern United States. Here 

 the cold climate induces a heavy protecting seed coat 

 to be formed over the outside of the kernel early in the 

 season. This does not allow of the development of a 

 deep kernel. Usually the kernels are broad and shal- 

 low, the ears having not more than eight to fourteen 

 rows of kernels. The kernels are composed of an 

 unusually large proportion of starch, and this kind of 

 corn is used in large quantities for starch manufactur- 



