136 PLANT DISEASE 



1901, under "Corn Growing." Results of 

 twelve years' work at the experiment stations. 



" The improvement of the food value of corn 

 by changing its chemical composition is being 

 undertaken at the Illinois station. 



" The method is to select corn of higher (or 

 lower) protein contents for seed. 



" At harvest time kernels from years analys- 

 ing highest (or lowest) in protein are selected 

 as seed for the succeeding crop. This process 

 is repeated each year, the idea being to fix by 

 inheritance the character sought in the highest 

 degree. 



" The fat content is being changed in the 

 same way. 



" Thus far differences varying from 0-5 per 

 cent, to 1-25 per cent, of protein, and from 

 0-67 per cent, to 1*45 per cent, of fat have been 

 obtained. 



" These variations are believed to show that 

 it is possible to increase or decrease any of the 

 principal constituents of corn by proper selec- 

 tion, and thus materially alter* its composition. 



The Encyclopaedia Britannica, vol. xix., p. 54. 



