CORN JUDGING 55 



other words, the condition of the ear best adapted for 

 marketing. In corn exhibited in the "show ring" market 

 condition is usually found by the looseness of kernels on 

 the cob. This condition indicates the degree of maturity. 

 In drying out, the kernel shrinks, leaving it loose and 

 movable on the cob. In an immature ear the season is not 

 long enough to enable the plant to store the starch, protein, 

 oil, etc., in the kernel to its full capacity. Consequently 

 as the excess of moisture dries out it leaves the walls or 

 coats of the kernels without being fully packed. Such 

 kernels are frequently called "chaffy." 



Testing "Vitality of Seed Corn — There is no means of 

 testing the vitality of seed which properly comes under 

 market condition, except by a germination test. In select- 

 ing seed corn it is very important that a thorough test 

 of the vitality be made. This can be most easily and 

 satisfactorily done by taking three kernels out of every 

 ear to be tested, one from near the tip, one from the 

 middle and the other from near the butt of the ear. Pill 

 an ordinary plate about two-thirds full of fine sand. 

 Pour water over the sand until it runs off the plate. Tip 

 the plate at an angle of about 45 degrees, and allow the 

 water to drain off a few minutes. Now plant the kernels 

 of corn point down in the sand and barely cover with sand. 

 Make a careful count of the kernels put in each plate 

 and keep an accurate record of the number. Now turn a 

 slightly smaller plate over the plate of sand to prevent too 

 rapid evaporation of moisture and set in a warm place. 

 Examine every day and keep the sand moist. At the end 

 of ten days all the kernels should have germinated. Count 

 the kernels that have sprouted and compute the per cent 

 of germinating kernels. In seed corn 97 per cent germina- 

 tion in 1he days constitutes the standard of vitality. 



In scoring maturity take each ear up carefully and give 

 it a sharp twist. If it is mature it will remain firm and 



