CORN JUDGING 89 



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

 ears, giving the per cent of corn. For each per cent short 

 of standard for the variety a one point cut shall be made. 



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

 cob in yellow corn, shall be cut ten points. For one or 

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

 four mixed kernels a cut of one-half point ; for five mixed 

 kernels, a three-fourths point cut, or for six or more mixed 

 kernels, a one point cut shall be made. Kernels missing 

 from the ear shall be counted as mixed. Difference in 

 shade of color, as light or dark red, white or cream color, 

 must be scored according to variety characteristics. 



5. The furrows or angle between the top of the rows 

 of kernels is the space between rows. The space betweer 

 kernels on cob is determined by shelling off part of the 

 kernels at middle of ear and noting whether kernels are 

 pointed, leaving spaces between kernels, or moderately 

 wedge-shaped and close fitting. 



STUDY OF CHAEACTEKISTICS 



In order to become accustomed to the points in judging 

 a sample of corn, the following list of characteristics is 

 given for the use of the person studying corn. By taking 

 a sample of twenty-five ears of ordinary corn and studying 

 each ear carefully, with this list for reference, each of the 

 points mentioned may be brought out by example. This 

 study is especially recommended for all persons wishing to 

 become familiar with the characteristics of corn. 



SHAPE OF EAR 



Cylindrical Uniform in circumference from butt to tip. 

 Partly cylindrical Uniform in circumference for a por- 

 tion of length. 



