5 4 THE NA TURE-STUD Y RE VIE W Is^-fkb., 1909 



3. The following questions must be answered by competitors in the 

 corn scoring contest and will count ten points. 



( 1 .) When should seed corn be gathered and how ? 



(2.) How should it be kept through the winter? 



(3 .) How should seed be tested before planting ? 



(4.) What is the purpose of cultivation when corn is not weedy? 



(5.) Should cultivation be deep or shallow ? Why? 



(6.) What per cent, of the food value of corn is in the ear? In 



the fodder? 

 (7). What feeds go well with corn to make a balanced ration in 



feeding hogs or cattle? 

 (8.) How should corn land be handled to maintain its fertility? 

 (9.) Explain the corn breeding plot, why certain rows are 

 detasselled, and the seed used in detasselled rows. 

 (10.) Is your name on the mailing list of the Purdue station? 

 These questions may seem a little difficult, but after reading Bulletin 

 No. no on "Corn Improvement" from Purdue, you should answer any of 

 them. 



Wheat Bread Contest. 



1. Open to any common school pupil (below the high school) who is 

 regularly enrolled and doing creditable work, as shown by the teacher's 

 certificate. 



2. An entry will consist of one loaf. The dough should weigh one 

 pound, and should be baked in a single pan, 4 in. x 4 in. x 8 in. 



3. See Farmer's Bulletin No. 112, from the Department of Agriculture, 

 Washington, D. C. 



Corn Score Card — Trueness to type, 10; shape of ears, 5; color of grain 

 and cob, 10; vitality, 10; tips of ears, 5; butts of ears, 5; kernel uni- 

 formity, 10; kernel shape, 10; length of ears, 5; circumference of ears, 5; 

 spaces between rows and kernels, 10; proportion of corn, 15. Total 100. 



Wheat Bread Score Card — Flavor — nutty, 35. Texture — even, elastic, 

 but breaking readily, 25. Lightness — pores medium, uniform, 15. 

 Color inside — creamy white, 5. Crust — color, thickness, • texture, 10. 

 Size and shape — medium, symmetrical, 5. Moisture — not dry, not sad, 5. 

 Total 100. 



Record of Corn Growing. 



1. Name and address Age 



Teacher 



2. Was seed tested before planting and how? 



3 . Source of seed and how handled from gathering to planting time ? . . 



4. Dimensions of plat in feet 



5. Character of soil 



6. Character of sub-soil 



7 . Drainage , 



8. Crop grown on land in 1904 i9°5 1906 



9. Manure used in 1904 , 1905 , 1906. . . . 



