PREPARATION AND PI ANTING 



191 



weeks. If the climate is fairly dry, the corn should then 

 remain in a good germinating condition either on the 

 stalks or in good dry storage. 



The principal cause of loss in vitality seems to be failure 

 to dry out properly upon becoming ripe. It is not 

 necessary for the 

 corn to be frozen 

 to lose vitality, as 

 it deteriorates at 

 ordinary tempera- 

 tures during the 

 three months fol- 

 lowing matiurity if 

 not fairly dry. If 

 freezing occurs, the 

 loss is increased. 

 A freezing tempera- 

 ture occurring when 

 the grain still con- 

 tains a high per- 

 centage of moisture 

 may practically de- 

 stroy vitality. 



Any cause that 

 delays the proper 

 drying of the corn 

 after maturity will 

 result in poor seed 

 corn. In many 

 cases, growers are using varieties too late in maturing or 

 not well acclimated. Deep-kerneled types are more 

 likely to lose in vitahty than shallow-kerneled corn. 

 Varieties with large, sappy cobs are always slow in drying. 



Fig. 55. — Corn kernel split to show germ, 

 which is the dark-colored body within the 

 white, and extending nearly the length of 

 the kernel. The main outer part of the 

 germ is the Scutellum, secretes an enzyme 

 that reduces the starch for use of young 

 plant. The column-like body in the upper 

 half is the Plumula, develops into young 

 plant. The body at the lowest point is the 

 Radicle, or root of young plant. 



