CORN" JUDGING 63 



cob in regular manner. In order for the rows of kernels to 

 fit snugly together from the point to the erown it is neces- 

 sary to have a wedge shape. It is also necessary that the 

 edges of the kernels be straight. Otherwise the middle of 

 the kernels would touch and there would be furrows or 

 spaces between the tops of the rows. This is so true in 

 practice that we find ordinarily in the wedge-shaped ker- 

 nels that there are from 18 to 24 rows cf kernels on the cob. 

 But in the case cf broad, rectangular kernels or kernels 

 with rounded edges we find from 12 to 18 rows of kernels. 

 In other words, with the wedge-shaped kernels the greatest 

 proportion of corn to cob is found. 



It has been found that there is a correlation between the 

 shape of a kernel and the composition. Eor instance, a 

 kernel having a thin tip is usually low in per cent of oil 

 and protein and high in per cent of starch. It is usually 

 true that such pointed kernels are low in vitality or lack 

 constitution, if such a term is admissible assiapplied to the 

 vigor of growth in corn. The most desirable shape, then, 

 as a rule, is plump tips having about the same thickness 

 as the upper portions of the kernel. The thin pointed 

 kernels usually result in space between the tips of the 

 kernels as they set on the cob, an undesirable condition. 

 Naturally the width of the kernel decreases from the crown 

 to the tip in order to allow the kernels to fit snugly to- 

 gether on the cob. It is desirable to have this slope devel- 

 oped to the point where the sides of the kernels evenly 

 touch the sides of the kernels in the adjoining rows. If 

 the slope is very sharp it ends in a pointed kernel, space 

 occurring between the sides of the kernels near the cob. 

 This condition results in a loss of a valuable portion of the 

 kernel, usually in comparatively small germs, therefore 

 reduces the value of the ear of corn. Such kernels are 

 usually referred to as round-pointed kernels, and by break- 

 ing an ear of corn possessing this type of kernels into two 

 or more pieces, and looking at the end sections, these 



