St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1910-02-05

each ear with kernels distinctly lack
ing uniformity.
! 8. Kernel Shape Is Points,. Will,
the shape of the kernel varies will
the variety, it should in general b
deep and wedge-shaped, with stfaigh
edges. This shape enables a givel
cob to carry the greatest amount O
grain. The kernel should be full a
/ the tip and have a large, well devel
oped germ. Judge the shape of tht
kernels, whether true to type, from
the 20 kernels removed under Z above
and score accordingly.
g. Color in grain and cob 90 points,
The color of the kernels should be
true to type. The presence of yellow
kernels on a white ear, or of white
kernels on a yellow ear, indicates care
less selection or faulty breeding; sc
does the mixture of tints, as when a
white ear has yellow tinted grams.
For one or two mixed kernels, cut
one-fourth point; for three or four,
cut one-half point; for five cut three
fourths of a point; and for six or more
mixed kernels make a cut of a full
point. Missing kernels are cut on the
same basis, on the assumption that
they were mixed. The color OF the
cob should be true to the variety.
Shades Of color in grain or cob differ
ent from the variety characteristics
or differences in shade in an exhibit
should be graded in accordance with
the amount of such differences.
10. Space Between Rows Is points,
The furrow between the tops Of the
rows of kernels is lost space, and is
due to circular or rounded crowns in
the kernels. Such spaces between
rows result in reduction in the per-
centage of grain to ear. A cut of
one-half point should be made for
each ear with spaces between rows of
of one-sixteenth of an inch or more.
II. Space Between Kernels at Cob
Is points, This refers to space at the
cob between the tips of the kernels
in row. To examine this take out
several kernals at the middle Of the
ear. Such spaces indicate grain OF
inferior constitution and poor food
value.
IL. Vitality of seed condition 90
points, Each ear of the exhibit should
offer evidences of being ripe, dry,
sound, in good seed condition, free
from injury or diseases, and bright in
color The germ should be large and
we'll developed, bright and healthy in
appearance, and capable of producing
a robust and vigorous plant. The
termination is the only absolute means
at our command of judging the Vi
tality of a sample Of corn.
Is. Trueness to Type 90 points,. =
An exhibit is true to type if it pos
sesses the recognized characteristics
of the variety. This means that each
ear should conform to the type in its
size, shape and color, and in the size,
shape and indentation of its kernels.
The more highly bred a variety of
corn is, the more fixed are its charac-
teristics, and hence the more certain
is it to produce offsprings true to type.
The scoring here should be on the
basis of the number of ears true to
the variety; anc where an ear varies
from the type cut should be made
based on the amount Of such variation.
"A. Proportion of shelled corn to
ear 40 Points,. This is determined
as follows: Use each alternate ear
of the exhibit; weigh the five ears;
shell the grain and weigh the cobs;
deduct the weight Of the five cobs
from the weight Of the five ears; and
divide the difference thus obtained by
the total weight Of the five ears. The
difference above gives the weight of
grain, and the quotient is the percent
age proportion of grain. A cut of one
point should be made for each per
cent the sample falls short of the
standard.
The student Of corn judging should
learn the score card and understand
in detail the meaning of each point
listed on the card. He should also
know how many points or what parts
of points should be cut from the total
for defects and variations, as has
been explained above. The score is
made on the basis of 100 per cent, the
total number of points for a perfect
ear aggregating 100. Nothing but
practice and study will enable the stu
dent to attain any degree of compe-
tency in scoring corn. Samples of
ten ears should be obtained of as many
varieties as possible, and these should
be used in the practical work Of scor-
ing. The student should score the
same sample repeatedly, and then
compare the different scores.