No. 4.] CORN AS A GRAIN CROP. 343 



of the present day and with the improved methods which have been 

 put into successful practice in the west, still further improvement can 

 be made. It seems, therefore, highly desirable that New England corn 

 growers should systematically undertake such improvement. The 

 varieties which we have under cultivation can with little doubt be 

 improved in either of two directions, viz., in composition, or in capacity 

 for total yield of grain. 



Improvement in Composition. — Improvement in composition must 

 be made with reference to the use to which the crop is to be put. 

 Western growers have found it possible within a few generations of 

 seed to materially modify the composition of the grain. Their efforts 

 have been directed toward modification in three distinct directions: 

 (1) to increase the proportion of protein; (2) to increase the propor- 

 tion of starch; (3) to increase the proportion of oil. 



An increase in the proportion of starch or in the proportion of oil is 

 desirable only if the corn is to be put to some special use. For the 

 manufacture of starch, glucose, alcohol or whiskey, the starch is of 

 course the important product, and a relatively starchy grain is most 

 valuable for these purposes. If the production of corn oil is one of 

 the important objects in view, then, of course, an increase in the pro- 

 portion of this constituent is desirable. Massachusetts is not likely to 

 produce corn for the manufacture of starch, glucose, alcoholic liquors or 

 oil; the grain here will be used either as animal or human food. For 

 this use, an increase in the proportion of protein is desirable. Our 

 farmers at the present time expend a large amount of money annually 

 in the purchase of stock foods rich in protein. If we could increase 

 the proportion of protein in corn by even a few per cent, it would 

 greatly diminish the necessity for such outlay. That such an increase 

 in the amount of protein is possible can hardly be doubted. The 

 proportion of this nutrient in different samples of corn is found to 

 vary between about 7 and 13 or 14 per cent. Some of the western 

 breeders have succeeded in effecting an increase of about 2 per cent 

 in protein within a very few seed generations. To determine definitely 

 the, proportion of protein in Indian corn, a chemical analysis is of 

 course necessary; but examination of the kernels affords clear indica- 

 tions as to the composition. If when cut through the middle the 

 kernel shows a relatively small proportion of the white starchy mate- 

 rial and a large proportion of the intensely hard, more or less glossy 

 and slightly translucent, material and a large germ, the grain will be 

 rich in protein. It is fortunately true that all the kernels borne upon 

 one cob usually exhibit similar characteristics. It follows, therefore, 

 that, if the examination of a few kernels from different parts of the 

 ear indicates that it excels in the proportion of the constituents just 

 pointed out, it will be rich in protein ; and the balance of the kernels 

 of such an ear should, of course, be planted if increase in protein is 

 the object in view. 



