BREEDING AND CURING 



because it is more subject to decay, and 

 as a result, starchy sorts are often repre- 

 sented in the early supply of table corn. 

 Many consumers do not know that there 

 are early kinds of true sweet corn; the 

 ears may not be as large as the late sorts, 

 but the grains are as sweet and when dry 

 as wrinkled as those of the standard sugary 

 sorts. 



"A grower need not make the excuse 

 that there are no sweet early corns — they 

 may not be quite as early as the Adams, 

 for example, but when they do reach the 

 table a few d^ys later, they are keenly 

 relished by any who have a fondness for 

 this king of vegetables. 



"Sweet corn needs to have its high 

 qualities standardized and associated with 

 those heavier ones that are common to 

 the field sorts. The commercial grower is 

 inclined to the opinion that the sweet corn 

 is necessarily a weak plant, needing more 

 attention and then yielding less than an 

 ordinary starchy sort, and therefore he 

 grows the latter and gathers it so early 



107 



