CORN JUDGING JJ 



shows good breeding, while an irregular exhibit shows 

 poor selection. In judging uniformity the characteris- 

 tics of the ear must all be taken into consideration. 

 The indentation of the kernels, color and straightness 

 of rows must be particularly taken into account. The 

 rows should all run parallel to the axis of the cob. If 

 they are crooked or as is frequently the case turn to the 

 right or left in a spiral manner, a proper cut should be 

 made. The most simple way for the judge to decide 

 upon the marking for uniformity is to push out all 

 irregular ears and then decide upon the cut to be made 

 from the proportion of uniform to the not uniform ears. 



Color — The color should be either a pure yellow 

 with a deep red cob or a pure white with a white cob. 

 A white cob in a yellow sample or a red cob in a white 

 sample should bar the exhibit. It indicates very poor 

 breeding, just as a poor grade cow in an exhibit of 

 pure-bred cattle would indicate poor breeding. In 

 many cases individual kernels are- tinted, the yellow 

 with white and the white with yellow color. In this 

 case it shows that a single stray pollen grain has fallen 

 upon a single silk and fertilized the kernel. It is of 

 little detriment to the variety and should be judged 

 accordingly. A rule followed by many expert judges 

 is to cut one-fourth point for two, one-half point for 

 five, three-fourths point for seven and one point for 

 ten or more mixed kernels. A white ear or cob tinted 

 with yellow or a yellow ear tinted with white must be 

 cut according to the judgment of the scorer. 



Tip — The tip should be covered with uniform- 

 sized kernels. If the tip of the cob is partly exposed, 

 a half point cut should be made, and if wholly uncov- 

 ered a full cut must be given. The covering of the 

 tip is a very important point in the ear. The failure 

 of an ear to have the tip fully filled out may be due 

 to several things, first and most generally to the irregu- 



