154 PRODUCTIVE FARMING 



9. Describe the best shape of ears of field corn. 



10. What things indicate purity of corn ? 



11. Give the points which indicate vitality, besides the test. 



12. Describe good tips and butts of ears of corn. 



13. Why should the kernels be uniform in shape ? 



14. Describe the best shape and give the reasons. 



15. Why should ears of corn for seed be uniform in length and cir 

 cumf erence ? 



16. Why do we object to deep furrows between rows and open 

 spaces between the tips of the kernels at the cob ? 



17. Name five things which aid in determining the proportion of 

 corn to cob. 



18. Give two things to be considered when storing seed corn. 



19. Give three good ways of storing seed corn. 



20. Give a good reason for the individual ear method of testing corn. 



21. Describe a seed testing cloth and box for that purpose. 



22. How would you keep the ears from being mixed during the 

 testing time ? 



23. Tell how to select the kernels that are to be put into the tester. 



24. What use may be made of the ears which do not show perfect 

 germination ? 



25. Mention several methods of harvesting the main crop of corn. 



26. What types of siios are found in your district? 



27. What corn club work is carried on in your district? 



References. United States Farmers' Bulletins relating to corn: 

 229, The Production of Good Seed Corn; 537, How to Grow an Acre of 

 Corn; 553 and 554, Pop Corn; 578, Silage; 589, Homemade Silos; 617, 

 School Lessons on Corn; 414 and 729, Corn Culture. 



-CHAPTER XIV.- 



SMALL GRAINS. 



Wheat. Wheat is probably the oldest grain used by 

 man*.., It is more extensively grown and used than any other 

 human food except perhaps rice. When flour is mad from 

 it the by-products are now extensively used to feed animals. 

 In America the newer lands in some portions of the West 

 produce the largest crops of wheat, but the grain is grown 

 somewhat in all sections. 



Types of Wheat. As a general rule, the drier regions of 

 the middle West produce hard winter wheat or hard spring 

 wheat, best for flour; the humid climates produce soft wheats. 



