CORy^ JUDGING 



109 



51, 52, 53, and 54), since deep 

 rith a low percentage of grain 



is the ear in this respect (Figs 

 furrows imply rounded grains 

 to cob. 



(10) Phoportiox of corn on ear. — ^ledium to small cobs and 

 long grains indicate a high percentage of corn and are desirable. 

 Compare Figs. 5S and 59. A cut or deduction maj' be made 

 where the shelled grain constitutes less than 

 86 per cent of the husked ear. 



(11; Truexess TOTYPE. — Every ear should 

 possess the qualities common to that variety. 



(12) Space between kerxels near cob. 

 — This is judged by removing several rows of 

 grains and viewing the remaining rows from a 

 position sho-s\"ing the edges of the kernels (Figs. 

 60 and 61). INIuch space between the grains 

 near the cob indicates grains of poor shape and 

 an ear of low percentage of grain, and some- 

 times this also indicates immaturitj-. 



(13) Kerxels (Figs. 62, 6.3) . ~ The best shape 

 is a cut-off wedge, the edges of the grain touch- 

 ing the adjacent row throughout nearlj' its 

 whole length. The shoulders near the tip 

 should be broad and plump. The kernels 

 should be long and free from an excessive 

 amount of beak or shriveled portion at the 

 crown. E.xcepting those at the extreme butt 

 and tip, the grains should be of uniform size 

 and shape and of nearly uniform denting. The 

 color of all grains on one ear should be identi- 

 cal. TeUow varieties should ha"\"e grains free 

 from white caps and grains on white varieties 

 should be free from a yellowish or amber 

 tint. 



(14) and (15) Lexgth .axd circu.mferexce or weight of e.ar. 

 • — This refers to the weight of grain and cob after thorough air 

 drjnng. In most score-cards this is covered by measurements of 

 the length and circumference of each ear. The standard or ideal 



Fig. 62. — Show- 

 ing Vari.^tions 



AMONG CoBN 

 GHjIINS. 



Those in the 

 upper groupj are 

 well-shaped ; in the 

 middle group, ill- 

 shaped : the lower 

 group shows one 

 ver\' large and one 

 ^'Qry small germ. 



