JO THE BOOK OF CORN 



duction of uniformly better ears. The yields of varie- 

 ties tested at the Illinois experiment station, 1888-1900 

 inclusive, show this result. Also, enough has been 

 accomplished to prove that almost any characteristic 

 desired in a variety can be fixed by persistent selection, 

 and these characteristics can be continually improved 

 by further selection. 



The development of sugar in the sugar beet furr 

 nishes a splendid illustration of the possibilities of plant 

 breeding. Starting with the ordinary beets with about 

 four per cent of sugar, the French and German seed, 

 growers by selection have increased the sugar content 

 to an average of twelve to sixteen per cent, making it 

 possible to profitably manufacture sugar from this 

 source. There are probably as great or greater possi- 

 bilities in the corn plant, and these possibilities can be 

 developed as easily as the sugar content, of the beet. 

 The development of the present breeds of cattle and 

 other live stock plainly shows how careful, systematic^ 

 and intelligent selection has improved these animals. 

 The dairy and beef types have been developed from , 

 the same source ; the light and draft horses, the bacon 

 and lard hor^s, etc. 



Corn responds to selection as readily as do beets 

 and cattle, and there is no longer any doubt that varie- 

 ties of corn can be. further improved by similar meth- 

 ods. The chemical composition of the corn kernel 

 varies, and the experiments conducted by the Illinois, 

 station have conclusively shown that the proportion of 

 the. constituents can be varied at the will of the breeder. 

 In other words, it is possible to increase or decrease the 

 proportion of oil, or of starch, or of protein, by selec- 

 tion of the seed. When seed high in protein is planted 

 a product hiHi in rirotein is the result, and vice versa. 

 The^ same thinj holds true with seed high in starch 

 or oil. 



