CORN. 43 
kernels are previously taken out by hand witha husk- 
ing peg. 
The shelled product is run through a fanning mill, 
which blows out all light and chaffy stuff, and screens 
out the small kernels; the quantity that is thus blown 
and screened out being about one bushel in fifty. 
Sugar corn must not be stored in sacks too soon, nor 
kept in them too long, as it retains moisture a consider- 
able time and is likely to mould. Neither should it be 
piled in bulk until thoroughly dry, but should be 
spread out thinly and raked over from time to time. 
To Save for Private Use.—The best way to save 
sugar corn for one’s own use, is to break off the finest 
ears, leaving the outer husk attached. Hang up the 
unhusked ears, several tied together, until they are 
wanted for use, in a dry, airy room or garret where 
they will become perfectly dry. 
Market.— Seed-corn, both field and sugar, is 
handled in enormous quantities by all seed dealers. 
Not so many years ago the bulk of seed sugar corn used 
by the trade was produced in Connecticut. In fact, 
Connecticut seed-corn was for a long time considered 
the standard in the market, and it was generally sup- 
posed that no other so good could be raised else- 
where. But all this has greatly changed, and to-day 
Connecticut supplies but a small portion of the seed 
sugar corn that the country consumes. Seed-corn fully 
equal to Connecticut grown, is now produced elsewhere, 
especially in Ohio, Iowa, and Nebraska, where there 
are quite a number of well-established, large, reputable 
growers, who, competing with Connecticut, supply the 
trade from the Atlantic to the Pacific. 
A brief narration of the operations of one prominent 
grower in Huron County, Ohio, will suffice for them all. 
