The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1905-05-07
5 g.i
than with Learning Under these cir

than with Learning. Under these cir
Ecumstances to secure a perfect stand
with Leaning would require tho pur-5
CHASE and seeding OF one tn more
grains than In the case OF Blount's Pro-
6liflc. Notice that In the case OF de-
formed frot Cookies Prolific only 81 per
cent. terminated. whereas, with ideal
grains the number was 90, Fifty-three
per cent. OF the butt grains of Cookies
Prolific germinat ted and "a per cent. OF
the tip grains, showing that the stand
and yield of corn obtained may be in-
fluenced very considerably by the size
and &sha pc OF the grains selected.
+ GERMINATIoN5TE TESTS WITH CORN
s5is is Per Cent
Kind Grains Germina-
Variety. Used ton, ~ hrs.
Golden Beauty. Sample bought 90
Early Mastodon. Sample bought 81
Leaning ....... Sample bought II
Snow White ia
s1 Dent 500. ... Sample bought 81
Blount's Prolific, Sample bought %
Cookies Prolific. Tip grains \. "a
Cookies Profile. Butt grains. Il. So
3 Huffman Ideal grains. %
4 shaw's Improved. Soft corn -. Sc
Huffman ...... Flint corn.. 95
Cookies Prolific. .Deformed
It is important that the grains planted
be obtained from the middle OF tho ears
SO as to secure those OF us nearly uni
form size II possible. Those who have
not studied the question carefully may
think this statement far-fetched, hut at
is; only necessary to examine the follow
ing planter tests to be convinced OF its
Importance. The grains shelled from the
cobs just as they come and including the
ldcformed grains as well as those from
tip and butt could hardly be expected to-
give uniform stand as the planter tests
show, whereas, II the deep grains were
selected there would be much less thin
ming to do by hand or with the hoe and
a more uniform stand and better yield
would be obtained.
Aside from the hull which surrounds tho
kernel there are three principal parts to
a kernel of corn; first, hard, horny
layer lying next to the hull. chiefly at 4
the tip end and along the sides OF the
kernel. This substance constitutes about
IS per cent. Of the corn kernel and con-
tains large part OF the total protein in
the kernel. Next to the horny layer Is
white starchy substance occupying the
crown end OF the kernel and producing
what Is commonly known as cornstarch.
The germ occupies the central part OF tho
kernel lying well towards the tip end.
1t constitutes about 10 per cent. OF the
kernel and while 1t contains high per
cent. OF protein. 1t Is especially rich In
oil. often showing more than IS per cent.
of that substance
Thus It appears that the kernel show
Ing a large amount Of horny matter and
q large vigorous germ will be richest In
protein and lowest In starch. Corn, as is
well AnoWn, Is q carbohydrate foodj that
is, 1t Is chiefly valuable for the pro-
ducton Of fat It Is a poorly balanced
food, and in order toSobtain the best re-
suits in feeding must be combined with
some other grain. 1t, therefore,. becomes
an interesting and Important matter to
the farmer to Increase the protein con-
tent of the grain SO as to make 1t q bot-
ter balanced food. OF course. there arc
under which 1t would be
desirable to Increase the starch content
which could DO readily done through tho
medium of selection, The starch fac
tories desire to buy corn showing the
largest percentage OF starch and In some.
sections OF tho South Where an abund-
ance of legumlnous crops producing seeds
rich in protein can easily be grown, In
creasing the protein content OF corn Is not
a matter of such grave Importance as In
some sections OF the country where pro-
TEN producing crops cannot DO 30 readily
produced.
After selecting grains as suggested and
making a physical examination Of these
by making crop sections and splitting
them open. the relative amount Of starch
and protein contained In the grains car |
BIO quite readily determined, so, readily
In fact that 1t would be easily possible
tosincrease the protein or starch content |
OF the grains through tho medium of q
physical selection.
81 ANDREW N. soIEI.L,