JUDGING AND SELECTION 249 



the ten ears of each exhibit can be laid out side by side for CHAP, 

 comparison. VI. 



An exhibit of ten ears is desirable, as it facilitates scoring 

 of points and rapid calculation of averages. Rapidity of 

 movement is essential to success in judging a large number of 

 entries ; ten minutes should be long enough for any one ex- 

 hibit of ten ears, except for determination of percentage of 

 grain to cob and total yield of grain. To judge a sample 

 accurately in ten minutes means that all unnecessary moves 

 must be omitted. The eye must be trained to judge accurately 

 at first sight. 



After the other points have been determined in any one 

 sample, a competent assistant should follow to shell off and 

 weigh up the ears to determine percentage of grain to cob. 

 For this purpose the five alternate ears of the ten are weighed 

 and shelled, the weight of shelled grain is taken, and the 

 percentage determined. 



202. Judging Maize for Seed. — The aim in judging seed- 

 maize is to determine which is the best sample for seed pur- 

 poses. The best seed-maize is that which will produce the 

 heaviest yield per acre of grain, of the best quality for feeding 

 or for manufacture. Such a type will, obviously, be the most 

 profitable to grow. The competing exhibits are carefully 

 compared with the standard recognized as embodying all of 

 the qualifications of the best seed-maize. These qualifications 

 include points 



(1) which ensure good yield, e.g. size, uniformity, and 



shape of ears, straightness of rows, well-filled butts 

 and tips, shape of grain, yield of grain per ear, per- 

 centage of grain to cob, etc. ; 



(2) which ensure a perfect " stand" or crop in the field, 



e.g. uniformity in shape of grain, size of embryo, 

 percentage and vigour of germination ; 



(3) which ensure good condition for consumption or export, 



e.g. maturity, soundness, dryness, etc. ; 



(4) trueness to type and breed characteristics in shape, 



colour, etc. ; 



(5) the value of the sample for feeding or manufacturing- 



purposes as evidenced by the comparative percentage 

 pf protein, oil, starch, etc. 



