SCORING CORN 45 



the percentage of corn to cob, and the length and the cir- 

 cumference of ear, which are determined by actual weight 

 and measurement. 



After the student has had several exercises on scoring 

 single ears in a sample he is then required to score the 

 sample as a whole, using the ten ears as a unit. He will 

 make cuts on the entire sample of ten ears similar to the 

 method employed with the single ear. Instead of adding 

 the exact score of the ten ears separately under the various 

 heads, as given in the illustration, he scans the entire ten 

 ears closely and puts down his estimated score for the whole 

 ten ears. By the use of the decimal notation, instead of 

 common fractions, the method is very much simplified. 



Suppose that a student, judging a sample for trueness to 

 type, finds sufficient defects to cut four points, he then 

 deducts this from the perfect score, and enters the number, 

 6, in the proper column on the score card. He then con- 

 tinues the examination of the sample under the various 

 headings, and enters the score on each point as indicated 

 on the score card. 



Adding the score under each head gives the total score of 

 the sample. If the sample shows a pronounced general 

 weakness, points should now be deducted for general 

 defects, as explained later. In the score card on page 

 42 the total score is 69.5. The sample is cut 5 points 

 for general defects, and the final score is 64.5. 



POINTS UNDER WHICH CORN IS SCORED 



Below are discussed each of the separate points under 

 which corn is scored, the perfect score for the point under 

 consideration is stated, and directions for judging and rules 

 for scoring are given. 



