2. Color of kernel. 



(a) Whitish. 



(b) Yellowish. 



(c) Olive drab. 



(d) Purplish. 



(e) Blackish. 



3. Shape. 



(a) Short and plump. 



(b) Medium. 



(c) Long and flattish. 



4. Hardness — as determined by biting jr cutting. 



(a) Soft. 



(b) Medium. 



(c) Hard. 



5. Texture. 



(a) Starchy. 



(b) Dull. 



(c) Vitreous. 



6. Weight of 100 grains or kernels. 



97 



