CORN 87 



5. Length of shank. 



6. Angle of ear to stalk. 



7. General type of ear. 



3. Study of an ear of corn. (From Nolan's "One Hun- 

 dred Lessons in Agriculture.") With an ear of corn on the 

 desk before each pupil, describe it, using the following out- 

 line: 



1. Name of variety. 



2. Color of grain and cob. 



3. Surface, dent or flint. 



4. Rows of kernels ; number, straightness, spacing, and 

 completeness. 



5. Kernels, firm or loose. 



6. Shape of the ear. 



7. Butt; even, shallow or deep. 



8. Tip ; exposed or covered, nature of kernel at tip. 



9. Kernel shape. 



10. Length and circumference of ear. 



4. A grain of corn. Soak a few grains of corn in hot 

 water for twenty minutes. With a sharp knife remove the 

 tip cap, a small cap covering the end of the kernel. Begin 

 where the tip cap has been broken, and remove the hull in 

 strips. The part immediately under the hull, covering almost 

 all of the kernel, is called the horny gluten. Carefully shave 

 it off with a sharp knife, then carefully remove the germ. 

 Notice the size, position, and parts of the germ. The remain- 

 der of the kernel is starch, of which there are two kinds, the 

 horny starch and the white starch. The horny starch lies on 

 the back and sides of the kernel. The white starch occupies 

 the crown end above the germ. Make an enlarged drawing 

 of the kernel, showing and naming these parts. 



5. Preliminary study to corn scoring-. Each student 

 should have an ear of corn, and tabulate in his notebook his 

 observations on the ear, as follows : 



