CONTENTS XV 



PAGS 



field, p. 133 ; Mature dried plant in laboratory, p. 

 134 ; The grain, p. 134; Classification of varieties 

 of common wheat, p. 135. 

 Relation of Color, Hardness, Size, Specific Gravity and 



Contents of Gluten 136 



Quality of flour, p. 136. 



CHAPTER VIII.— MAIZE. 



I. STRUCTURE. 



Name 138 



Fodder, p. 138; Stover, p. 138; Silage, p. 138; Re- 

 lationships, p. 138 ; Roots, p. 139 ; Culms, p. 141 ; 

 Suckers, p. 142 ; Relation of grain to stover, p. 

 143; Inflorescence, p. 144; Tassel, p. 146; Silk, 

 p. 146 ; Ear, p. 147 ; Position of the ear, p. 148; 

 Characteristics of ear, p. 149; Terms descriptive 

 of ear, p. 149 ; Two-eared varieties, p. 150 ; Barren 

 stalks, p. 151. 



Grain 151 



Shape upon maturity, p. 152. 



CHAPTER IX.— MAIZE. 



I. STRUCTURE. (CONCLUDED). 



Embryo 153 



Endosperm, p. 153; Aleurone layer, p. 155; Hull, 

 p. 156 ; Color, p. 156 ; Abnormal growths, p. 157. 



II. COMPOSITION. 



Grain 158 



Fodder and stover, p. 158; Water, p. 159; Ash, 

 p. 161 ; Protein, p. 162 ; Carbohydrates, p. 162; 

 Fat, p. 162. 



