APPENDIX 361 



7. RULES AND SCORE CARD FOR CORN JUDGING IN 

 OKLAHOMA 



AGRICULTURAL AND MECHANICAL COLLEGE, STILLWATER 



Uniformity. The ears in an exhibit should be similar in size, shape, color, 

 and indentation. For each ear deficient in these respects cut the exhibit one 

 point. 



Shape of Ears. The ears should conform to variety type, usually cylin- 

 drical, tapering slowly from butt to tip. Cut each ear one point that does 

 not meet requirements. 



Color of Cob. Should be uniformly red for yellow corn and usually 

 uniformly white for white corn. For each white cob in an exhibit of yellow 

 corn cut exhibit one half point. Do same for each red cob in an exhibit of 

 white corn, unless variety type has red cob; then cut for white cobs. For 

 other colors of corn cut one half point for each cob that is off from predomi- 

 nating color. 



Color of Kernels. For each white-crowned kernel in a red or yellow 

 variety, cut one tenth point. For each yellow-cast kernel beneath the crown 

 in white corn cut one tenth point. 



Market Condition. Ripe, sound, bright ears, firm and well matured. 

 For each ear deficient in these respects cut the exhibit one point. 



Tips of Ears. Not too tapering; well filled with regular, uniform kernels. 

 Add together the length of protruding cobs on tips of all ears in exhibit and 

 cut at the rate of one half point for each inch. 



Butts of Ears. Rows of kernels should extend in regular order over the 

 butts. Cut the exhibit one half point for each poorly and irregularly filled 

 butt, and one fourth point for each flat butt. 



Kernel Uniformity. Uniform in shape and size and conforming to variety 

 type. Remove two kernels from adjoining rows near the middle of each ear, 

 and place before the ear with germ side up. Cut the exhibit one point for 

 each ear failing in above points, shown by pairs of kernels. 



Kernel Shape. Should be medium wedge shape, straight edge, large germ. 

 Use pairs of kernels removed for scoring last point (uniformity). Cut each 

 ear one point for failing in above points, shown by pairs of kernels. 



Space. Furrow between rows small, not over one thirty-second of an inch 

 at any point on ear. Cut one fourth point for space between one thirty- 

 second and one sixteenth of an inch; and one half point for space greater 

 than one sixteenth of an inch. 



Proportion of Corn on Ear. Is determined by weight; should not be less 

 than 85 per cent. For every per cent below that cut exhibit one point, and 

 for every per cent above add one point. To get the per cent, weigh ear, 

 shell corn, weigh shelled corn, divide weight of shelled corn by weight of ear. 



Weight of Grain. Get the average length of ears in exhibit; use the 

 weight of grain found in last point. For each ounce below number required 

 by ears of given length, cut the exhibit one point, and for each ounce above, 

 add one point. 



