60 CORN AND GRAIN JUDGING 



Trueness to Type. In judging trueness to type in 

 samples of grain we take into consideration those charac- 

 teristics which are common to that particular variety of 

 grain. To be true to type all the kernels should bear a 

 close resemblance to each other. Some kernels may be 

 smaller than the others, but should have the same general 

 appearance, the same markings, and the same color. 



Some varieties of oats, for example, have short, plump 

 grains, others have long, slender, or pointed grains. Some 

 varieties with short, plump grains have large kernels, others 

 small, and the same is true of those varieties having long, 

 slender grains. These same observations apply in a greater 

 or less degree to barley, wheat, and rye. In general, the 

 points which determine type are color, size, and shape of 

 kernel, presence or absence of awns and hulls in oats ; 

 presence or absence of beards and hulls, and the straight- 

 ness or crookedness of the kernel furrows in barley ; and 

 the color, size, and shape of kernels in wheat. Oats may 

 or may not have hulls. They may be white, yellow, gray, 

 red, or black or have different sizes and shapes of kernels, 

 depending upon the variety, but there should be no mixture 

 of one variety with another. 



Barley may or may not have hulls, or beards ; they may 

 be black, blue, or white. The kernels may be long and 

 slender, or short and plump. The furrow in a kernel of 

 barley may be straight or crooked, depending upon the 

 arrangement on the flower stem. In six-rowed barley, 

 two thirds of the grains have crooked furrows. In two- 

 rowed barley, the furrows are straight. No mixture of 

 these classes is allowable. 



Wheat may vary in color from white to a dark red, and 

 may be hard or soft, depending upon the variety and the 



