120 FIELD CROPS 



While much may be done simply by examining ears of corn, 

 there is much that can not be seen by this examination; 

 when one is making a careful selection for seed, the kernels 

 should receive due consideration. It is well to take out a 

 couple of kernels from each ear to make sure that they are 

 of the desired type. 



Each kernel should be of such shape that all of the space 

 about the cob is occupied, or at least as much of it as is 

 consistent with the variety under consideration. Each 

 kernel should show a large, strong germ, because the germ 

 is the plantlet that is to make the next generation of corn. 

 The germ is also of importance because it contains a con- 

 siderable portion of the feeding value of the kernel, hence 

 kernels with large germs are worth more for feed than those 

 with small ones. Kernels with sharp-pointed tips are sure 

 to have small germs. 



A careful study of the kernel will indicate very much 

 regarding the feeding value of the corn. There are two 

 kinds of starch in each kernel which are readily detected on 

 examination. Near the crown, down through the center of 

 the kernel, and about the germ is found what is known as 

 the white starch. This can be distinguished from the hard 

 or horny starch, to be seen on both sides of the kernel. The 

 larger the proportion of horny starch the higher the feeding 

 value of the corn, as the horny starch is much richer in 

 protein than the white starch. As a rule, the presence of a 

 large proportion of white starch and a small proportion of 

 horny starch indicates immaturity, and these points must be 

 considered in making the final selection for seed if one would 

 have corn of good quality. 



It is desirable to obtain as large a proportion of shelled 

 corn to cob as possible, and depth of kernel is a very fair 

 indication of this proportion. However, the fact that deep- 



