MAKING XETTER PLANTS 



About 40 per cent of the average corn germ is oil. Hut 

 at the Illinois Experiment Station, two new kinds of corn 

 have been bred: the germ of one contains about 20 per 

 cent, and that of the other about 80 per cent of oil. Both 

 the glucose and the bacon men, therefore, have now a 

 grade of corn that suits their needs much better than the 

 older kinds did. 



In a similar manner the other ingredients of corn have 

 been increased or diminished by the breeder according to 



PRIZE CORN. 

 Can you find any imperfection in any of these ears ? 



the demands of the market. The protein which is found 

 mainly in the gluten and the germ has been increased in 

 certain varieties from the old average of about 10 per cent 

 to 14.26 per cent; while in other varieties it has been 

 decreased to 8.60 per cent. So, too, varieties have been 

 produced that have particularly hard, bright, shapely ker- 

 nels. Other new varieties excel in the shape and size of 

 the ear. Others have special power to resist disease or 

 drought, or frost. 



Breeding for this last quality is especially important. 

 It has already widened the corn belt by several degrees of 



