CORN JUDGING 29 



KULES 



1. Length of Ear The deficiency and excess in length 

 of all ears not conforming to the standard shall be added 

 together, and for every inch thus obtained a cut of one 

 point shall be made. 



2. Circumference of Ear The deficiency and excess 

 in circumference of all ears not conforming to the stand- 

 ard shall be added together, and for every two inches 

 thus obtained a cut of one point shall be made. Measure 

 the circumference at one-third the distance from the butt 

 to the tip of the ear. 



3. Proportion of Corn to Cob Per cent of corn should 

 be from 86 to 87. In determining the proportion of corn 

 to cob, weigh and shell every alternate ear in the exhibit. 

 Weigh the cobs and subtract from weight of ears, giving 

 weight of corn. Divide the weight of corn by total weight 

 of ears, which will give the per cent of corn. For each 

 per cent short of standard one and one-half points shall 

 be macle. 



4. In judging corn, a red cob in white corn, or a white 

 cob in yellow corn shall be cut at least two points. For 

 one or two mixed kernels a cut of one-fourth point, for 

 four or more mixed kernels a cut of one-half point, shall 

 be made. Kernels missing from the ear shall be counted 

 as mixed. Difference in shade or color, as light or dark 

 red, white or cream color, must be scored according to 

 variety characteristics. 



5. Scoring Tips Where the full diameter of the cob 

 is exposed a cut of one point shall be made and a pro- 

 portionate cut as the cob is less exposed. Regularity of 

 the rows near the tip and the shape and size of the 

 kernels must also be considered in scoring tips. 



6. Scoring Butts If the kernels are uniform in size 

 and extend over the butt in regular order give full mark- 

 ing. Small and compressed or enlarged or open butts are 



