248 AGRICULTURE. 



HOW TO APPLY THE POINTS OF THE SCORE CARD. 



Uniformity of Exhibit. (15) The ears of an exhibit should be uniform 

 in size, color and indentation. The 15 points allow 5 to be given for size, 

 5 to color, and 5 to indentation. Each ear may be cut as much as one- 

 half point under each of these heads. For each ear that is larger or 

 smaller than the prevailing type cut one-fourth to one-half point. For each 

 ear of different shade or color from the prevailing type cut one-fourth to 

 one-half point. For each ear that differs in indentation from prevailing 

 type cut one-fourth to one-half point. The sum of these cuts gives the 

 total cut of uniformity of exhibit. 



Maturity and Market Condition. (10) Each ear should be solid and 

 free from injury or decayed spots. Each ear showing a marked degree of 

 looseness should be cut not to exceed one point. For ears less imperfect 

 in this respect a cut of one-fourth to three-fourths may be made. Ears 

 showing rotten spots or injuries should be cut one-fourth to one-half point 

 each. 



Purity Kernels. (5) Kernels should be free from mixture with corn 

 of opposite color. Mixture in yellow corn is shown on caps of kernels in 

 white corn on the sides. For each mixed kernel in an ear cut one-fourth 

 point. 



Purity Cobs. (5) Cobs should be of one color; in yellow corn, 

 red; and in white corn, white. (Except St. Charles White.) For each cob 

 of opposite color cut 2 points. For pink cobs cut one-fourth to one-half 

 point, according to shade. Two cobs of opposite color shall bar exhibit. 



Shape of Ear. (10) Ears should be as nearly cylindrical as possible. 

 A cylindrical ear usually means a greater per cent of corn to cob and a 

 larger number of kernels of uniform size and shape for planting. Cut 

 one-fourth to one point for each ear that tapers too greatly. 



Proportion of Length to Circumference. (10) The ratio of length to 

 circumference should be as 4 to 3, or the circumference measured at a 

 point one-third the distance from butt to tip should be three-fourths the 

 length of the ear. Cut one point for each ear markedly out of proportion. 



Shape and Uniformity of Kernels. (10) The ideal kernel is slightly 

 wedge-shaped but not pointed, the length of which is approximately one 

 and one-half times as great as the width at the widest part. For each ear 

 showing kernels of poor shape, or kernels which are larger or smaller than 

 the prevailing type, cut one-fourth to one point. Should an ear have ker- 

 nels deficient in both uniformity and shape cut two points. 



Character of Germ. (10) Germ should be full, smooth, bright, not 

 blistered, shriveled, or discolored. When broken it should show a fresh, brit- 

 tle, oily appearance. Cut not more than one point for each ear showing 

 inferior germs. 



Butts. (5) An ideal butt on an ear of corn should be well-rounded 

 out, with deep, regular kernels, solidly and evenly compacted around a 

 clean cup-shaped cavity. Cut not to exceed one-half point for each de- 

 fective butt. 



Tips. (5) The tip should be filled out to the end with deep kernels in 

 regular rows. The ideal tip is completely covered, but if kernels are deep 

 and regular to end of cob no cut need be made. Cut not to exceed one-half 

 point for each tip. 



Space Between Rows. (5) Furrows between rows should be narrow 

 but not entirely closed. Cut not to exceed one-half point for each ear 

 seriously deficient in this respect. 



Per Cent of Corn to Ear. (10) The per cent of corn to ear should 

 not be under 84. A high per cent of shelled corn is desirable, but too small 

 cobs do not favor a large yield of corn per acre. Cut not to exceed one 

 point for each ear markedly deficient in this respect, or where the sample 

 is shelled and weighed, cut one and one-half points for each per cent 

 which the sample averages below 84. 



