22 THE BOOK OF CORN 



changing the type of corn Mr Sperry changed the 

 name to the White Superior. It is a medium to late 

 maturing variety, ripening in one hundred and five to 

 one hundred and twenty days. 



His selection was as follows: Kernels one-half 

 inch in length and one-fourth inch in width; ears 

 eleven inches long, seven and one-half inches in cir- 

 cumference, with little space between rows. The 

 White Superior is of medium maturity, and is adapted 

 to the central and north central sections of the state. 



Characteristics — i, ear slowly tapering; 2, cir- 

 cumference 7 inches, length 8.4 inches ; 3, kernels firm 

 on cob and upright; 4, number of rows 18 to 20; 5, 

 space between rows medium; 6, kernels in distinct 

 rows; 7, butt shallow, rounded, depressed, slightly 

 compressed; 8, kernels white, tapering, with slightly 

 curved edges and rough projection dented; 9, shank 

 medium to large ; 10, cob medium, white. 



LEAMING 



History — The Learning variety was originated by 

 Mr J. S. Learning of Hamilton county, Ohio, in 1826. 

 Mr Learning began selecting seed at this time from 

 the ordinary yellow corn grown on the Little Miami 

 bottoms, Hamilton county, Ohio. He. selected this 

 seed toward a standard type in his« mind for fifty-six 

 years, to be followed by his son, J. S. Learning, Jr. 

 His method of selection was to go through a field as 

 soon as the earliest husks began to show signs of ripen- 

 ing, selecting ears from stalks tapering from butt to 

 tassel, ears well filled over points, straight rows of 

 kernels, and ripening in from ninety to one hun- 

 dred and ten days. 



The Learning strain as grown by Mr E. E. Ches- 

 ter of Illinois is from seed secured from Mr J. S. 

 Learning in 1885. Mr Chester has selected corn for 



