CORN 89 



your state. Each pupil should score a half dozen or more 

 ten-ear samples before this exercise is concluded. 



8. Rack for holding seed corn. A simple, inexpensive, but 

 very good method of caring for seed corn is described below : 



Cut a piece of binding twine twelve feet long ; tie the ends 

 together, thus forming a loop. Place one end of the loop over 

 the right and the other over the le*ft hand, holding the hands 

 about two feet apart and at such height that the middle of 

 the strands just touches the floor. Place an ear of corn in the 

 swing thus made, with the strands four or five inches apart 

 under the ear. 



When the first ear is in place, bring the left hand, with its 

 strand, through the strings held in the right hand and on 

 under to the elbow of the right arm, thus crossing the strings 

 over the first ear. Then place the second ear in the crossed 

 strings over the first ear ; withdraw the left hand ; the strings 

 will then be crossed again ready for the third ear. Repeat 

 this operation until the end of the string is reached; then 

 loop the short end over the long one, leaving a loop by which 

 to hang the string of corn. Let the pupils prepare a few 

 strings of corn to hang in the schoolroom for Corn Day. 



Another rack can be made of strips of lath as follows: 



Get a bundle -of plastering lath, and two boards about 4 

 feet long and 5 inches wide. Nail the lath strips opposite 

 each other on the board, about 3 inches apart, so that when 

 all are nailed on, the whole affair will stand supported by 

 the boards as end pieces. The corn is then laid across from 

 one lath to the other, thus securing free circulation of air 

 about the ears, and allowing them to be easily handled. 



9. Testing seed corn. Follow directions for testing seed 

 corn given in the chapter, and practice testing at least a 

 bushel of corn. At the proper season test the seed of the 

 farmers of the community. 



10. Shrinkage in corn. Procure ten ears of corn from 



