254 MAIZE 



CHAP. In scoring, '5 is allowed for each ear having well-shaped 



grain. 



208. Length of Grain. — The longer the grain, the greater 

 the yield, but the shape varies with the breed, and the length 

 should be in good proportion to the width. Breeders classify 

 by shape of grain, having three groups of breeds : — 



(a) Grain broader than deep. 



(&) Grain as broad as deep. 



(c) Grain deeper than broad. 



Scoring should be based on the characteristic shape of the 

 particular breed being judged, which implies a good knowledge 

 of the different breeds : e.g. Hickory King is judged as Hickory 

 King, and should not be cut because the grain is broad in pro- 

 portion to its length ; but even in Hickory King there is 

 great variation in length of grain, and preference should be 

 given to the exhibit having the longest grain, if true to breed 

 characteristics. 



209. Uniformity of Grain. — Take two grains from every 

 ear at about one-third of the distance from the butt and place 

 them on the table in front of the ear, with the tip of the grain 

 pointing to the ear. The shape of the grain will vary with 

 the breed (see Fig. 61), and its shape should be true to the 

 characteristic of that breed. Whatever the shape and size of 

 grain in the breed, the grains should be uniform on all parts 

 of the ear, not only in shape and size, but also (in dent breeds) 

 in the character of the dent and smoothness or roughness of 

 the grain end. Thus on smooth ears all the grains should be 

 smooth, and on rough ears all should be rough. Roughness 

 of grain is not necessarily objectionable, for as a general rule 

 we find that a smooth grain is usually shallow, while a more 

 or less rough grain is usually deep ; but roughness may be too 

 pronounced, and an extremely rough ear is difficult to handle 

 and makes husking a slower and more expensive process. 



210. Yield of Grain per Ear. — Weigh together the five 

 alternate ears of the exhibit, shell them carefully so that none 

 of the grain is lost, and weigh the grain ; calculate the average 

 weight per ear by dividing by five, and for each half ounce be- 

 low standard cut 1 point. 



The percentage of grain to cob can then be calculated ; 

 this will depend partly on the condition of the ears, for ears 



