80 THE BOOK OF CORN 



ured about one-third the distance from the butt to tip, 

 because this seems to be the most constant point in all 

 ears. If there are any kernels dropped or other irregu- 

 larity, it usually begins about this point in the ear. 



Length — In measuring the length the most simple 

 and satisfactory plan is to hold the ruler in both hands 

 so that the left hand near the butt of the ear can guide 

 measurement. Have a ruler at least twelve inches in 

 length, as many ears are that long. By holding the 

 thumb of the right hand at the eleven-inch mark or 

 whatever length is the standard, and running the ruler 

 over all of the ears, a quick measurement can be made. 

 The judge should keep in mind the number of inches 

 every ear is short of standard, and by adding these 

 measurements the total amount of shortage is found. 

 Now, in the case of the ten-ear exhibit, a total shortage 

 of ten inches would indicate a cut of one point, twenty 

 inches two points, etc. 



Ripeness — The ripeness indicating maturity is 

 largely a matter of judgment and no set rules can be 

 given for the guidance of the judge. On ears that 

 are not thoroughly sound and dried out, firm, and 

 when violently twisted give a crisp rasping sound, the 

 full cut should be made. An ear on which the rows of 

 kernels are loose, and in which a knife blade can be 

 stuck down between the rows, is immature. Frequently 

 the kernels are very deep and have specially deep in- 

 dentations. If this be carried too far, the kernels will 

 not fill out or mature properly and a chaffy ear will 

 result. This condition should be taken into considera- 

 tion under this head. If there are any rotten or imma- 

 ture kernels in an otherwise fairly well matured ear a 

 proportional cut should be made. 



Kernel Shape — The shape of kernel varies with 

 the different varieties. Every variety has a charac- 

 teristic shape of kernel, but in general there are cer- 



