After you have selected the ear as a type which you desire, then take some grains from different parts and split them open to see that the grain is of proper composition and condition. Fig. 3 gives a picture of the component parts of a grain of corn.

MECHANICAL EXAMINATION OF A KERNEL OR GRAIN OF CORN.

It consists of 9 parts, as shown in Fig. 3.

1. Tip cap, which covers the tip or base of the kernel and comprises only about 1.5 per cent of the grain.

2. Embryo root.

3. Tip starch.

4. Germ. The germ occupies the central part of the kernel toward the tip end. It comprises about 11 per cent of the kernel (more in high-oil corn and less in low-oil corn). The germ contains from 35 to 40 per cent of corn oil or from 80 to 85 per cent of the total oil content of the corn kernel.

5. Embryo stem or stalk.

6. Horny gluten. The horny glutenous part (aleurone layer) lies underneath the hull surrounding the kernel. It comprises from 8 to 14 per cent of the grain (being more abundant in high protein corn), and it contains from 20 to 25 per cent of protein, being the richest in protein of all the parts of the corn kernel.

7. Horny starch. The horny starchy part is the chief substance in the sides and back of the kernel (the germ face being considered the front of the kernel). This substance comprises about 45 per cent of ordinary corn, but is much more abundant in high protein corn and less abundant in low protein. Although rich in starch, it contains about 10 per cent of protein (more in the high protein corn and less in the low protein corn). It contains a greater total amount of protein than any other part of the kernel.

8. Corn starch. The white starchy part occupies the center of the crown end of the kernel and usually partially surrounds the germ. It comprises about 25 per cent of the kernel (less in high protein corn and more in low protein corn). It is poor in protein (5 to 8 per cent).

9. Hull. The hull is the very thin outer coat. It comprises about 6 per cent of the kernel and contains a lower percentage of protein (about 4 per cent) than any other part of the kernel.

When the grain sprouts, No. 2, the embryo root, goes down into the ground. No. 5, embryo stem, goes upward out of the ground to make the stalk.

For seed the grain should be carefully examined as to (1) shape. (2) uniformity or resemblance, (3) germ or viability, i. e., sprouting. In seed corn it is important that the germ be large, sound, and well developed. If a corn is desired which will produce a greater amount of starch or of gluten or of oil, regard must be had to these points in the selection. By selecting grains with very large hearts the oil and protein content is increased. Those with a large amount of white material yield more starch. Grains can be selected to produce a corn for general feed purposes, for meal or for hominy or breakfast food.

It is well not only to have an ear of desired type, but also an ear which has grain of proper kind. By crossing the grain you desire on the chosen type of ear, you can produce corn of desired shape and composition of grain. The weight of the grain is an important item, for in all the markets corn is sold by weight.

If you have corn which belongs to a variety that you have known for some time as a good sound corn, I would prefer this for seed to any striking ear which might appear as a new type. Give the new type a trial for another season, and do not rely upon it for your general crop until you have learned whether it is a desirable type or only a freak. A horse which is of a known breed of fine quality is preferable for a breeder to one that may appear finer, but has no pedigree behind him.

One corn growers' association in Ohio reports that while a cylindrical ear is the best individual specimen, the tapering ears yield the greatest amount of corn per acre.

You have selected your seed or, rather, perhaps, chosen the lot of corn (one bushel or more) which you will use for this purpose. Choose the ear that seems to you to most nearly resemble the picture in table which you think is the type you desire. Now compare each other ear with this one. This can be done by placing a number of ears along a plank or table and putting the type-ear by each in turn. Put aside those that are approved, plant these in the same plat, putting some of the seemingly much desirable in separate rows, each ear to itself.

Perhaps in your lot of corn there are some ears different from the first choice. Take one of these of a distinct character and use it to select others, and plant this lot in a different plat from the first, and see which gives best results as to quantity and quality of corn.

On account of the variety of soil and climate in North Carolina, no one variety of corn will be found that is best for the entire State. Experience alone will prove the best variety for each locality--the most desirable for bottom-land, and the difference between the upland and the bottom-land types.