Explanation 



UNIFORMITY OF TYPE. The ear should conform to the general type of the 

 variety in respect to (1) colop of corn; (2) color of cob; (3) width, thickness, 

 depth, and shape of kernels; (4) indentation of kernels; (5) arrangement and 

 spacing of rows; and (6) size and shape of the ear as a whole and also of the 

 butt and tip. When the variety is not known the perfect score should be 

 recorded. 



PURITY OF KERNELS. Kernels should be free from mixture. Deduct 

 one-half point for each kernel showing opposite color, and if in competition, 

 ten or more mixed kernels shall bar the ear. 



MATURITY AND SOUNDNESS. The ear shall be well matured, dry and firm 

 when twisted, and of good weight for size and condition. Sappiness, mouldi- 

 ness at the crowns of the kernels and at the cob, looseness of corn on cob, 

 chaffiness, extreme starchiness, badly shrunken kernel tips, blistered or shriv- 

 eled kernel backs, adherence of tip caps to cob, and of considerable chaff to the 

 tips of the kernel are indications of immaturity. 



THE EAR: (a) Length. The standard length varies with the section of 

 the state and the variety. The average measurement which will apply to 

 different sections is 9 to 10 inches. Deduct at the rate of one point for each 

 quarter inch short of the standard length. 



(b) Circumference. Measure the circumference one-third the distance 

 from butt to tip. The standard circumference is 7 to 7^- inches. For each 

 one-quarter inch variation from the standard, deduct one point from the 

 full score. 



(c) Shape. In general a well shaped ear should (1) be nearly cylindrical; 

 (2) have straight rows running directly from butt to tip ; (3) be full and strong 

 in the middle portion; (4) not be flattened throughout any part of its length. 



(d) Butt. The butt should carry out the circumference of ear uniformly, 

 and not be pinched, enlarged, expanded, or flattened. It should be weU 

 rounded out with straight rows of regular kernels, having nearly the same 

 depth, width, thickness, and shape as the body kernels. The corn should be 

 uniformly arranged around a medium sized, cup-shaped cavity. 



(e) Tip. The tip should be covered to the end of the cob with kernels 

 arranged in straight rows and having nearly the same size and shape as the 

 body kernels. Shallow, narrow, irregular, glistening, and shot-shaped kernels 

 are objectionable. 



THE KERNEL: (a) Size and Shape. Size of kernels includes depth, 

 width, and thickness. Depth varies with climate and variety. For average 

 conditions a medium depth ordinarily produces the largest yield of mature 

 corn. Width, thickness, and shape vary with varieties. In general, kernels 

 should be keystone-shaped, with plump and well developed tips. Kernels of 



25 



