§4 THB BOOK OF CORN 



Circumference — In measuring the circumference 

 of an ear pick up the ear in the left hand, holding the 

 tape line in the right. Press the forefinger of the left 

 hand on the end of the tape and with the right hand 

 hring the tape line around the ear. Keep in mind the 

 deduction in scoring each ear as every ear is measured, 

 and when through measuring subtract the total cut 

 from five, in this way getting the marking for circum- 

 ference. The circumference is usually measured 

 about one-third the distance from the butt to tip, 

 because this seems to be the most constant point in 

 all ears. If there are any rows dropped or if any 

 other irregularity is present, it usually begins about 

 this point in the ear. 



Length — In measuring the length the most simple 

 and satisfactory plan is to hold the rule in both hands 

 so that the left hand near the butt of the ear can 

 guide the measurement. Have a riile or tape at least 

 twelve inches in length, as many ears are that long. 

 By holding the thumb of the right hand at the 

 eleven-inch mark or whatever length is the standard, 

 and running the rule- over all the ears, a quick meas- 

 urement can be made. The judge should keep in 

 mind the number of inches every ear is short of the 

 standard, and by adding these measurements the total 

 deficiency is found. 



Ripeness — The ripeness indicating maturity is 

 largely a matter of judgment and no set of rules can 

 be given for the guidance of the judge. Ears that are 

 not sound and dried out ; that are not firm, and which, 

 when violently twisted do not give a crisp rasping 

 sound should be given a full cut. An ear on which 

 the rows of kernels are loose, and in which a knife 

 blade can be stuck down between the rows, is 

 immature. Frequently the kernels are very deep and 

 have especially deep indentations. If this be carried 



