INVESTIGATION OF 1905. 



Stigar content by chemical analysis and as indicated by taste. 

 [Sweetness to taste expressed by figures from 5 to 10.] 



23 



NEW JERSEY. 



CONNECTICUT. 



MAINE. 



It will he noted that when the factor expressing the sweetness 

 increased the sugar content also increased, one exception to this 



.rrinir in Maine, \\here the taste test was marked 8, and 25.49 

 per rent of sugar was found, while the next one, having a grade of 9, 

 contained only _ L.93 per .cut. It will also be noted that the sample 

 graded 8 by taste represented an average of only two ears, and as 

 only, a few \\ere taMed each day it might have been that these were 

 tried at the same time with some that were very low in sugar, having, 



instance, a mark of 5, thereby giving these a higher mark than 

 they would have obtained had they been compared with a very sweet 

 sample graded 10. As this is the only exception at any station, it 

 would not : -tract from the accuracy of the method of sam- 



pling by tasting. 



I \! i:AL DISCUSSION OF DATA. 



The work on storage shows the necessity of more care in handling 

 the corn for the market, inasmuch as the sugar content decreased, 

 when held at room temperature for thirty-six hours, from 4.67 to 

 1 .60 per cent after picking. 



The comparison of ratings by taste with the percentage of sugars 

 determined analytically shows that the two methods give comparable 

 results and there seems to be a possibility of selecting and breeding 

 com by tasting some ears from each row, and thereby selecting seed 

 ears from the row of corn having the highest sugar content. 



One of the most interesting facts shown is the great variation in 

 the percentage of kernels as compared with the rest of the ear. It 



