432 
Journal of Agricultural Research 
Vol. XXVIH, No. 5 
At the 25-day stage all varieties were past the prime canning condition from 
the standpoint of flavor and sweetness, and, with the exception of some of the 
later maturing varieties already mentioned, from the standpoint of consistency 
also. The kernels were tougher and the corns had lost much of their desirable 
flavor. 
Of particular interest is the matter of the consistency of the product from 
the slow maturing varieties. At 25 days the consistency of their product was 
about the same as that of the earlier maturing corns at the 20-day stage. It is 
a commonly accepted idea that StowelTs Evergreen and some other varieties 
more or less closely related to it remain in canning and table condition for a 
longer time than do some of the earlier sorts, and from the standpoint of con¬ 
sistency of the canned product this has been found to be true. It should be 
pointed out however, that the sweetness and flavor are not maintained to the 
same degree, for, as may be seen by the table on the chemical composition men¬ 
tioned above, the sugar content falls almost as rapidly in these varieties as in 
the others, and at the same age of the ears. Therefore, corn which may appear 
to be*still in good table condition may yield a canned product of poor quality. 
At 30 days all the varieties were far past the canning stage and further comment 
upon them is unnecessary. 
One other significant fact which deserves mention was brought out in these 
comparative canning tests. At the outset of these investigations it had been 
expected to find that the product of such varieties as Golden Bantam and Crosby 
would be sufficiently distinct in flavor and other qualities from the other varieties 
as to make them characteristic and distinct, but this was not found to be the 
case with the corns used in the present comparative study. Whether this would 
hold true for the same varieties grown in other sections of the country is not 
known, but it is believed, however* that the degree of maturity rather than the 
variety used will be found to determine the quality of the product irrespective 
of locality where grown. 
The results of canning tests upon the two dent corns are of considerable interest. 
These corns were slower in coming to the full milk stage than the sweet varieties, 
but Reid’s Yellow Dent was considerably earlier than Boone County White. 
From the standpoint of the appearance of the contents of the raw kernel Reid’s 
Yellow Dent would have been considered in prime canning condition at between 
the 20- and the 25-day stages. Boone County White, however, was still in the 
milk stage at 30 days. 
It will be seen by reference to Table III that Boone County White at the 20-day 
stage has as high a total sugar content as many of the sweet varieties and by 
reference to the puncture tests (fig. 8) that the kernels were not particularly 
tough at this stage. A reasonably acceptable product therefore might have 
been expected. The canned product from this variety at 20 days was found to 
be sweet and of good consistency, but the kernels were distinctly harder than 
was the case with the true sweet varieties. The flavor of the product was some¬ 
what inferior to that of the sweet corns, but the canned corn was nevertheless 
edible. At the 25-day stage the corn was nearly solid in the can and the kernels 
were hard and tough. The flavor was not unlike that of hominy. At the 30-day 
stage the'corn was very hard and horny in texture, and it was only with difficulty 
that a spoon could be introduced into the canned product of both the 25- and 
the 30-day stages. It is of particular interest to note that at even 30-day stages 
the raw corn was still in the milk stage and by the thumbnail test would have 
been considered in good condition for canning. 
The product from Reid’s Yellow Dent was inferior to that from the Boone 
County White at all stages, being less sw^eet, poorer in flavor, and unattractive 
