100 CORN JUDGING 



but after a while the score card may be discarded. Experienced 

 judges seldom use a score card. 



Many score cards have been devised. All cards are arbitrary. 

 The greatest problem has been to determine just what points to use 

 and what value to give each. The general tendency, however, has 

 been to shift the weight from fancy characters to practical characters. 

 The following score card is patterned on several now in use. 



Explanation of Points. The following explanation of points 

 will serve as a guide, but experience is required for safe judgment. 



Cuts. Where a 10-ear exhibit is judged and 10 points are given 

 to a character, as " shape of ear/' it means that one point is cut for 

 each ear off shape. This, however, is the extreme cut and is modified 

 according to judgment. 



Fancy Points. Shape and Proportions. First examine an 

 ideal ear of the variety to be judged. In general, the shape should 

 be cylindrical, except in certain varieties. The proportions of cir- 

 cumference to length for dent corn are about 7 or 8 to 10, for flint 

 corn 6 to 10. There are a few extreme types, as cob-pipe corn, where 

 the proportion is 10 to 10. For dent corns use 7 or 8 to 10 as the 

 standard where not otherwise specified. Cut one point for each off 

 ear. 



Tips of Ears. Three characters are considered in examining the 

 tip: (1) straight, regular rows; (2) depth of kernel the kernels 

 should be approximately as deep near the tip as in the middle of the 

 ear; (3) exposure of cob. A slight exposure is not objected to if the 

 tip is good in other points. Much exposed cob, however, is taken to 

 indicate lack of adaptation. Cut one-half point per ear. 



Butts of Ears. The butt end should (1) have regular rows ; (2) 

 kernels should be full depth and shapely; (3) the shank scar should 

 be medium in size ; (4) the grains should be well rounded about the 

 shank; (5) the butt should neither be expanded, due to enlarged 

 cob, nor contracted, due to short grains or irregular rows. Cut one- 

 half point per ear. 



Spacing of Rows. The spacing and shape of kernels can be ex- 

 amined at one time. For this purpose remove several kernels near 

 middle of ear. The kernels should be plump and of such shape that 

 the crowns fit close together, and there should be no space at the 

 tip. Cut one-half point per ear. 



