SB 189 .L96 Copy 1 Examining and Grading BY T. L. LYON, Ph. D. Professor of Agriculture University of Nebraska AND E. G. MONTGOMERY Assistant in Field Crofis University of Nebraska PUBLISHED BY THE AUTHORS 1904 I LIBRARY Of CO? rwo CoiJi'.js Keceivtu 0£C 15 1^04 Oo,:yi.» ; -!.i tniry ?Jev. it, /?♦ Ct-iSS ^ XXc. No, i ' /03OZ/ | COPY 8. COPYRIGHTED, 1904 BY THE AUTHORS CONTENTS. PAGE Wheat 5 Classification of species and varieties 5 Laboratory study of characters 6 Terms for describing characters 8 Outline for describing wheats 15 Examining and grading wheat 16 Points to be observed 16 Hardness, texture, weight, soundness, mustiness, color 16-18 Wheat inspection rules 18 Testing wheat for purity ,20 Testing wheat for viability 20 Corn 21 Classification of species 21 Laboratory study of species and of characters 22 Examination of species 22 Terms for describing characters 23 Outline for describing corn 27 Outline for comparing variety types 27 Judging corn 29 Points to be observed 29 Uniformity of exhibit, shape of ears, color of cobs, color of kernels, market condition, tips of ears, butts of ears, uniformity of kernels, shape of kernels, space between kernels, proportion of corn on ear, weight of grain on ear 29 Score card for corn 34 Rules for judging exhibits of corn 34 Testing corn for viability 36 Grading corn 36 Points to be observed 37 Color, soundness, moisture 37 Corn inspection rules 38 Oats 38 Classification of species 38 Laboratory study of characters 40 Terms for describing characters 42 Outline for describing oats 45 Examining and grading oats 45 Points to be observed 45 Mustiness, purity, plumpness, soundness, weight 45-46 Oat inspection rules 46 Testing oats for purity 47 Testing oats for viability 47 Barley 48 Classification of species and varieties 48 Terms for describing characters 50 Outline for describing barleys 54 Examining and grading barley 54 Points to be observed 55 Color, texture, brewing qualities 55 Barley inspection rules 56 Testing barley for purity and viability 56 Hay plants 57 Outline for describing grasses 57 Examination of grass seeds 57 Hay and straw inspection rules 58 Identification of clover and grass seeds 59 Clover seeds 59 Key for identification 59 Grass seeds 60 Key for identification 60 Millet seed 61 Key for identification 61 Apparatus for germinating seeds 61 Determination of weight per bushel 62 Test for moisture in grain 63 Table of grain weights per bushel 64 WHEAT CLASSIFICATION OF SPECIES AND VARIETIES. The wheats are classified into several species and vari- eties, founded on distinct differences. Wheat belongs to the family of plants known as the Grainineae which includes all of our cereal crops and meadow grasses. All of these plants are readily distinguished by having only one seed leaf and are technically known as monocoty- ledons. Wheats seem to be most properly classified into species and races, as follows: Triticum monococcum (one grained wheat), spikes com- pact, spikelets 3 flowered but 1 grained, bearded. Very old, belongs to Stone age, grown in Spain, Ger- many, Switzerland. Not much of a bread wheat. Triticum Polonieum (Polish wheat), large, open heads, spikelets 2 to 3 seeded, bearded. Seeds long, bright and glossy. Cultivated in parts of Eastern Europe and Northern Africa. Triticum sativum, divided into races, as follows: Tr. sat. vulgare (common wheat), 4 flowered spike- lets, 3 grained, both bearded and beardless. Our common bread wheats, many varieties, almost ex- clusively grown in this country. Tr. sat. compactwm ("Hedgehog wheat," "Dwarf wheat" ) , spikes short, dense, distinctly 4 sided, both bearded and beardless. Grown in Switzerland and neighboring region, also in Turkestan and Chili. Tr. sat. turcfidum ("English wheat," "Egyptian wheat" ) , spikes large, dense, 4 sided, 2 to 3 seeded, —5— bearded. Largely grown in Mediterranean coun- tries, also in Egypt, England and Germany. Tr. sat. durum (True bearded, or Hard wheats), spikelets 3 to 4 seeded, long stiff awns ; seeds large, bright and glossy. This race comprises the so-called Macaroni wheats which are at present being ex- tensively tested in the semi-arid portions of the country. They are widely grown in Eastern Europe and Northern Africa. Tr. sat. Spelta (Spelt), spikes long and very loose, darkish colored when ripe, spikelets 3 seeded at base, 2 at top of spike. Chaff adheres to grain. Little grown in this country. At home in the moun- tain regions of Europe and Asia. Tr. sat. dicoccum (Emmer), spikelets 2 seeded, rather compactly arranged in 2 rows, generally dark col- ored, grain very hard, enclosed in chaff. Little grown in this country. More common in Central Europe. The varieties of Triticum durum, commonly known as "Macaroni wheats" because of the excellent quality for the manufacture of macaroni and similar pastes, are consid- ered very hardy and drought-resistant and give promise of becoming valuable wheats for the semi-arid regions of this country. Emmer (T. dicoccum), commonly confused with spelt, also gives promise of a wider usefulness. Of these wheats we are principally concerned with the varieties of Triticum Sativum vulgare. LABORATORY STUDY OF CHARACTERS. In the study of wheats in the head, specimens of several varieties should be examined, including specimens of the four principal types of wheat, viz., Triticum vulgare; T. durum ; T. spelta, and T. Polonicum. —6— Plate 1 The above cut shows a spike of ordinary wheat. On the right a single spikelet is first shown. Below this the spikelet is torn into its sev- eral parts and each part named. ^.W^V} (j\u.TOC Drawings : Make a drawing from a spike of each of the four types as follows : First, the spike as a whole, then removing a spikelet, draw this entire, showing the embricated view. Then dis- sect the spikelet, drawing each part out separately, being careful to arrange the parts in their proper relative posi- tion. The method of cross-fertilizing wheats may now be eas- ily explained by the teacher. The Wheat Spike and Descriptive Terms. The follow- ing is a list of descriptive adjectives which apply to the wheat head. The student is supplied with two or three heads of the wheat to be described, and proceeds to fill out the blank used in describing wheats, using the list of de- scriptive terms as a reference : TERMS FOR DESCRIBING CHARACTERS SPIKE [Beardless (PI. 2, Pig. 3) ] 1. ^Partlv bearded (PI. 2, Fig. 4) ]■ [Bearded (PI. 2, Fig. 2) J 2. Length, inches fVery open (PI. 2, Fig. 3) ] | Open Q J\f fl ,i 1 , „ m /"m 1 T?lr. i\ (Refers to how closely the o. relative position of [Spreading widely (PI. 1, Fig. 1)J awns and spike, f Deciduous. Awns falling as soon as grain is mature. 3. -{Partly deciduous}- [Persistent, Awns not falling off naturally. Color f Whitish 1. ■{ Brownish [Yellow Black SPIKELET fSpreading widely (PI. 3, Fig. 2)1 Refers t0 the relative 1. <{ Spreading J- width of the spike- [Narrow (PI. 3, Fig. 1) let - 2. Number of grains, 1, 2, 3, 4, 5, 6, 7. —10— Outer glume f Hairy (PI. 5, Figs. 2 and 3) 1. -{Partly hairy [Smooth (PI. 5, Figs. 1 and 4) fGlossy 2. -{Medium [Dull j Uniform in color 3' 1 Streaked Size f Broad (PI. 4, Fig. 2) 1. -{Medium [Narrow (PI. 4, Fig. Refers to the general shape of of the glume, and the way it fits about the grain. M Short ^Long Attachment fn Firm Weak Plate 4 Wide and narrow outer glumes In comparison with rest of spikelet. Keel fBroad ] 1. -{Medium }• [Narrow J Beak fLong (PI. 5, Fig. 3) 1. -{Medium [Short (PI. 5, Fig. 1) r 2. -{Acute (PI. 5, Fig. 3) [Blunt (PI. 5, Fig. 2) The keel is the central nerve, most prominent in varieties of T. Durum. The beak is the extended midrid of the empty glume, which, on the flowering glume when more extended, is called an awn. Shoulder r i. ^ Broad (PI. 5, Pig. 3^ • Narrow (PL 5, Fig. 1) f Square (PI. 5, Fig. 3) <{ Sloping (PL 5, Fig. 1) [Kouncf (PL 5, Fig. 2) Plate 5 Types of outer glumes, showing typical beaks and shoulders. GRAIN fVery hard ] Hard This point is determined by biting or cutting 1. \ Medium \- open several grains and comparing with I Soft standard samples. [Very soft Size Wt. 100 av. seeds, grams —12— Shape f Long (PI. 6, Fig. 3) | Medium 1. -j Short (PL 6, Fig. 2) | Curved (PI. 6, Fig. 1) I Straight [Pear-shaped (PL 6, Fig. 5) (Thin 2. -| Medium [Plump f Flat-cheeked (PL 6, Fig. 7) 3. <{ Plump-cheeked (PL 6, Fig. 8) [Angular-cheeked (PL 6, Fig. 9) 4 ! Pointed at tip I Blunt at tip r, 5. -I Pointed at base Blunt at base <3 CE> Plate 6 Types of wheat grains and cross sections. —13- Color f Whitish I Yellowish 1. -| Clear amber I Dull amber | Clear red [Dull red Crease fDeep 1. -{Medium [Shallow fWide 2. -j Medium [Narrow Cross-section Very horny 1 ! Horny (Dull Starchy (Make cross section and compare.) Refers to appearance. When the grain in cross-section is hard and vitreous in texture, it is "very horny," but when there is no horny portion, but the cross.section is all white and starchy in appearance, it is called "starchy," GENERAL CHARACTERISTICS M f Hardy [Delicate fEarly ] Medium [Late Days maturing [Autumn-planted \ [Spring-planted These points can only be determined by referring to field notes on the variety. —14- OUTLINE FOR DESCRIBING WHEAT SPIKE Keel 1 1 2 3 1 Shape 2 1 2 Shoulder 3 1 4 5 GRAIN 1 Color 1 . . . . Shape 1 AWNS 1 2 2 3 3 4 Color 1 5 Color 1 SPIKELET 1 Crease o Outer Glume 2 1 Cross-section 2 1 3 ■ ' * * GENERAL CHARACTER- Size ISTICS 1 2 2 Attachment 3 1 4 -15— EXAMINING AND GRADING WHEATS. The object of this work is not primarily to learn what constitutes a grade, but rather to give the student a knowl- edge, based on critical examination, of the qualities and characteristics of the common varieties and grades of wheat, both good and bad. For this purpose, have in hand a copy of the following: "Points to be Observed in Judging Wheat" together with the "Inspection Rules." About 25 samples are provided as before, each to be graded and examined carefully as to "Hardness", "Tex- ture", "Weight", "Color", etc., as described in "Points to be Observed." As this course is concurrent with a course of lectures on field crops, the significance of these points should be understood. POINTS TO BE OBSERVED Hardness. The hardness of wheat varies greatly in dif- ferent sections of the country. This is due to the definite effect of environment. Wheats grown in a region of abun- dant rainfall and under humid conditions, are usually softer and lighter colored and lower in protein content than wheats grown under dryer conditions. Winter wheats grown in most of the states east of the Mississippi river are of the softer type and known as "red" winter wheats, while those grown in the belt of country bordering on the semi-arid and running through Nebraska, Kansas, and Oklahoma, are generally of the hard, dark red type and known as "hard" winter wheats. The hard winter wheats are mostly of the Turkish Red variety. The characteristics however which mark it as a hard winter wheat, are due to environment, since this same variety if grown in Illinois for example, soon loses its hard qualities and grades instead as a "red" winter wheat. The same is also true of spring wheats, the famous "No. —16— 1 Hard Spring" coming from the somewhat dry climate of the Dakotas, Minnesota, and the Northwest. Northern wheats are generally somewhat harder than southern, though this quality seems to depend on soil and climatic conditions more than on latitude. Texture. Texture and hardness are closely correlated. The texture is examined by making cross sections of the grain and is described as horny, when it is found to be dark and vitreous in appearance, with no starch show- ing. Opposed to these are the grains which are white and starchy throughout. This is the characteristic appearance of the soft white wheats of the Pacific coast and Australia, while the horny texture is characteristic of the macaroni, all hard winter and spring wheats. Wheats of a horny texture are generally higher in protein content, and pro- duce a stronger flour. Weight, The weight per measured bushel has always been regarded as of the greatest importance in judging the quality of wheat. In a general way, it is true that a good wheat never has a low weight per bushel, while a poor wheat is never high in weight. Light weight may be due to immaturity, to premature dry weather or hot winds, or the attacks of insects. The skin is wrinkled and not well filled out with starch. The weight of good wheat may be reduced by exposure to inclement weather when part of the grain is sprouted or is swelled and soaked by water until it never quite regains its normal size, or is overheated in the stack, called stack burning, or piled up in bins when too damp, causing heat and mould. Soundness. A good No. 1 wheat should have no sprouted, decayed or injured grains from any cause, as exposure, stack burning, or moths. A No. 2 wheat might have a few discolored grains, but none sprouted. A No. 3 wheat if dry and in good condition otherwise, might contain a few sprouted grains. However, the number of —17- injured grains which may pass in a grade, depends largely on how good the wheat was before suffering injury, the present dryness, etc., of the sample. Grading is always based as near as possible on the actual milling quality of the grain. Mustiness. This is caused usually by dampness, either while the grain is in stack or bin. Musty wheat is almost worthless for flour, since the grain is permeated with a musty flavor. For this reason, even a slight trace of must is always discriminated against, even though the wheat may still be used for low grade flour. Musty grain is often worked into chop or some form of stock food. Color. Wheat ranges in color from nearly a brick red, through various shades of brown to almost white. In a general way, wheats from mild and humid climates are light colored, while those of colder and dry climates are dark. Some have a smooth, bright appearance, while in ethers the color is dull. Good wheat should not be bleached or in any way discolored, but generally bright and in the hard wheats have a vitreous appearance. The occurrence of "yellow berries" in hard wheats, greatly de- preciates its value as they give a yellow color to the flour. "Stack burning"' gives wheat a dark and somewhat burnt appearance; exposure to weather, a bleached and dull appearance, while overheating in the bin, usually a whitish appearance and musty smell. WHEAT INSPECTION RULES* No. 1 Red Winter Wheat shall be pure Red Winter Wheat of both light and dark colors of the shorter berried varieties, sound, plump, and well cleaned. Xo. 2 lied Winter Wheat shall be Red Winter Wheat of both light and dark colors, sound and reasonably clean. No. 3 lied Winter Wheat shall include Red Winter Wheat not clean and plump enough for Xo. 2, but weigh- ing not less than fifty-four pounds to the measured bushel. *Rules adopted by the Board oT Railroad and Warehouse Commission- ers lor the inspection of grain at Chicago. -18— No. 4 Red Winter Wheat shall include Red Winter Wheat, damp, musty, or from any cause so badly damaged as to render it unfit for No. 3. Red Winter Wheat containing a mixture not exceeding five per cent of White Winter Wheat shall be classed as Red Winter Wheat. Red Winter Wheat containing more than live per cent of White Winter Wheat shall be graded according to the quality thereof and classed as White Winter Wheat. Hard Winter Wheat. The grades of Nos. 1, 2, 3 and 4 Hard Winter Wheat shall correspond in all respects with the grades of Nos. 1, 2, 3 and 4 Red Winter Wheat, except that they shall be of the Turkish variety. In case of mixture of Turkish Red Winter Wheat with Red Winter Wheat, it shall be graded according to the quality thereof, and classed as Hard Winter Wheat. Spring Wheat. No. 1 Northern Spring Wheat must be Northern grown Spring Wheat, sound and reasonably clean and of good milling quality and must contain not less than 50 per cent of the hard varieties of Spring Wheat. No. 2 Northern Spring Wheat must be Northern grown Spring Wheat, not clean enough or sound enough for No. 1, and must contain not less than 50 per cent of the hard varieties of Spring Wheat. No. 1 Spring Wheat shall be sound, plump, and well cleaned. No. 2 Spring Wheat shall be sound, reasonably clean, and of good milling quality. No. 3 Spring Wheat shall include all inferior, shrunken, or dirty Spring Wheat, weighing not less than fifty-three pounds to the measured bushel. No. 4 Spring Wheat shall include Spring Wheat, damp, musty, sprouted, badly bleached, or for any cause which renders it unfit for No. 3. White Spring Wheat. The grades of Nos. 1, 2, 3 and 4 —19— White Spring Wheat shall correspond with the grades of Nos. 1, 2, 3 and 4 Spring Wheat, except that they shall be of the White variety, or shall contain 5 per cent, or more, of such White Wheat. Frosted Wheat shall in no case be graded higher than No. 4, except that the grade of No. 3 may contain as much of said Frosted Wheat as it is customary to allow of Wheat damaged in any other way. Mixed Wheat. The grades of Nos. 2 and 3 Mixed Wheat shall be equal in quality to the grades of Nos. 2 and 3 Red Winter Wheat, except that they shall include mixtures of Spring and Winter Wheat. In examining a sample of wheat, it is well to take up each point, one at a time at first, as "hardness" or "tex- ture" and examine the sample for this. Make a note of your observation in each case. After the sample has been carefully examined in this way, make out a brief report on each sample, something after the following plan : No. Sample Gbade Weight per Bushel REMARKS 1 2 2 Hard Winter 3 Red Winter 58 lbs 56 lbs Horny texture, few "yellow ber- ries." Many bleached kernels; lacks plumpness, slightly musty. TESTING WHEAT FOR PURITY Standard for Purity 99 per cent. Test of Purity: Take about a half pint sample and spread on table, carefully separate all impurities, as weed seeds, straws, etc. Then find by weight the amount of pure seed and foreign matter, and calculate per cent of purity. Examine the foreign matter carefully and identify the varieties of weed seeds found. TESTING WHEAT FOR VIABILITY Standard for Germination 90-95 per cent. Sampling: If taking the sample from a bin, do not take it from one spot but thoroughly mix several shovelfuls, —20— then take out a small sample and select at random from this 100 grains. Place in moist chamber as described on page 6 1 and moisten daily. Keep as near as possible at a temperature ranging from 80° to 90° P. Germination should begin in three days, and be complete in about six. When the radicle has reached a length of £ inch or more, the germination is sufficient. Remove the sprouted grains daily until germination has ceased, then by counting the number of grains left and subtracting this number from 100, you have the per cent of germination. CORN CLASSIFICATION OF SPECIES. The different groups of corn are classified as follows : Order Gramineae Genus Zea Species Mays Groups Zea tunicate, the pod corn. Each kernel is enclosed in a pod or husk, and the ear enclosed in husks. Rare. Very leafy, hence called "Cow corn." Z. evorta, the pop corn. Characterized by the excessive proportion of cor- neous endosperm and the small size of the kernels and ear. Kernel is pointed oval in form. The best popping varieties are corneous throughout. Popping is caused by the explosion of contained moisture on heating. Z. indurata, the flint corns. Characterized by starchy endosperm enclosed in corneous endosperm. They are oval in form. In some varieties the corneous portion is very thin at top and a slight indentation appears. Z. indentata, the dent corns. Characterized by corneous endosperm at the sides —21— of the kernel, the starchy endosperm extending to the summit. By drying and shrinkage of the starchy matter the summit of the kernel is drawn in or together, and indented in various forms. The kernel is long and wedge shaped. Most ex- tensively grown, and has largest number of vari- eties. Z. amylacea, the soft corns. Characterized by the absence of corneous endo- sperm. All starchy. No indentation. Shrinks uniformly. Shaped like flint but soft. Z. saccharata. the sweet corns. Characterized by the translucent, horny appear- ance of the kernel, and the more or less wrinkled, or shriveled condition. Shrinking due to change of starch to glucose. Wedge shaped kernel. Varieties of Corn. The so-called varieties of corn are, like those of wheat, very numerous. Varieties of the dent type are most commonly grown in this country. • ■' ' l - ' Flint corn ripens earlier and is adapted to the more northern latitudes. ■ . Dent corn grows larger and yields heavier. While there are numerous so-called varieties, there are only a few distinct and recognized breeds of uniform char- acteristics. Owing to the ease with which varieties are produced each locality generally has varieties peculiarly adapted to it. LABORATORY STUDY OF SPECIES AND OF CHARACTERS. EXAMINATION OF SPECIES Samples on the stalk of the various types of corn are provided. For each of the six principal groups of corn, carry out the following outline: Describe a typical ear, as to color, shape, indentation, and depth of grain, length, etc. Make drawings of both longitudinal and cross-sections of grains, showing by appropriate shading where the germ, the starchy portion, and horny portions of the grain are located. Fig. l Fig. 3 These three ears of corn possess among them most of the characters covered bv the score card. See "Terms for describing characters." TERMS FOR DESCRIBING CHARACTERS Shape of Ear. — Cylindrical (Plate 7, Pig. 1). Tapering (PI. 7, Fig. 3). Very tapering (PI. 7, Fig. 2). —23- Length of Ear. — Long (over 10 inches) (PI. 7, Fig. 3). Medium (8 to 10 inches) (PL 7, Fig. 2) Short (under 8 inches) (PI. 7, Fig. 1). Circumference of Ear. — Large (over 8 inches) Medium (6 to 8 inches). Small (under 6 inches) Typical shapes of kernels. Color of Kernel. — Light yellow Dark yellow White Indentation of Kernel. — - Smooth (PI. 7, Fig. 3). Dimpled (PL 7, Fig. 2). Deeply dented (PL 7, Fig. 1). Plate 9 Side view of tj'pical kernals Shape of Kernel. — Wedge (PL 8, Fig. 1). Bound (PI. 8, Fig. 2). Square (PL 8, Fig. 3). Pointed (PL 9, Fig. 2). Parallel sided (PL 9, Fig. 1). —24— Length of Kernel. — Long (PI. 10, Fig. 2). Medium. Short (PI. 10, Fig. 1) Cross section of ears. Plate 10 1, short, round kernels kernels. wedge-shaped Number of rows of kernels. Many (20 or more). Medium (14 to 20). Few (under 14). Space between rows. — At cap of kernel. Wide (PI. 10, Fig. 1). Close (PI. 10, Fig. 2). At cob. Close (PI. 11, Fig. 1). Wide (PI. 11, Fig. 2). Plate 11 Longitudinal sections of ears. 1, kernels close together at cob. 2, kernels far apart at cob. —25- Arrangement of rows. Distinct. Paired. Tips. Covered (PI. 7, Fig. 1). Exposed (PI. 7, Fig. 3). Swell of Butt. Deeply rounded (PI. 12, Fig. 2) Moderately rounded. Flat (PI. 12, Fig. 1). Size of Butt. Enlarged (Pi. 7, Fig. 3). Uniform (PI. 7, Fig. 1). 1 Plate 12 Z Butts of ears. 1, poorly filled butt, shank too large. 2, well filled butt, shank small. Size of Shank. Small (PI. 12, Fig. 2). Medium. Large (PI. 12, Fig. 1). Size of Cob. Small. Medium. Large. Color of Cob. Red. White. For this exercise select ears or kernels that possess each of the characters mentioned under each head. —26— OUTLINE FOR DESCRIBING CORN Variety name Number of sample. EAR Shape Length Circumference At cob Arrangement TIP KERNEL Color BUTT Swell Indentation Shape Length Size SHANK Size ROWS Number COB Size Space At cap Color Student's name Date OUTLINE FOR COMPARING VARIETY TYPES Take a representative ear of each of two varieties of corn and fill in spaces with an appropriate description of each. Shape. — Cylindrical, Slightly tapering, Tapering, Very tapering. 1. Boone County White 2. Reid's Yellow Dent Length. — Give length from butt to tip in inches. 1. Boone County White 2. Reid's Yellow Dent —27— Circumference. — Give circumference of ear at one-third the distance from the butt. 1. Boone County White 2. Reid's Yellow Dent Color of Kernel. — Light yellow. Dark yellow, White. 1. Boone County White 2. Reid's Yellow Dent Indentation of Kernel. — Smooth, Dimpled, Dented, Deeply dented. 1. Boone County White 2. Reid's Yellow Dent Shape of Kernel. — Wedge, Round, Square, Rectangular. 1. Boone County White 2. Reid's Yellow Dent Length of Kernel. — Measure from crown to tip of true kernel. 1. Boone County White 2. Reid's Yellow Dent Number of rows of Kernels. — 1. Boone County White 2. Reid's Yellow Dent Space between rows. — Measure in 32d parts of an inch. 1. Boone County White 2. Reid's Yellow Dent Arrangement of rows. — Distinct, Paired. 1. Boone County White 2. Reid's Yellow Dent Butts. — Deeply rounded, Moderately rounded, Flat, En- larged, Uniform. 1. Boone County White 2. Reid's Yellow Dent * Shank. — Small, Medium, Large. 1. Boone County White . . . . - 2. Reid's Yellow Dent . Size of Cob. — Small, Medium, Large. 1. Boone County White « 2. Reid's Yellow Dent Color of Cob.— Red, White. 1. Boone County White 2. Reid's Yellow Dent JUDGING CORN. Results obtained by numerous seed corn growers have demonstrated beyond doubt that the productiveness of corn can be greatly increased bv the selection of ears hav- ing certain desirable qualities for seed. All of the well known varieties of corn have been developed by years of careful selection of seed ears. The principle involved is that an ear of corn when planted reproduces more or less closely its own characteristics in the resulting ears. By selecting for seed, ears of uniform size, deep kernels and other desirable characters, we largely avoid the production of nubbins, shallow kernels and other objectionable points and thus increase the yield. POINTS TO BE OBSERVED Uniformity of Exhibit. — The points that go to produce uniformity of exhibit are size, shape and color of ear, ap- pearance of tips and butts, and indentation of kernel. The ears should closely resemble each other in these char- acters. In other words each ear should look as much as possible like every other ear. In considering this point the judge is not called upon to decide as to the desirability of the characters possessed by the different ears, but solely as to their similarity. The judge places the ten ears side by side on a table or bench with the butts towards him. He then by removing 1 one ear and replacing it by another, sorts over the exhibit until he has the similar ears lying side by side. If there are six similar ears of one type and four of another, he credits the exhibit with six similar ears, even should these not be so desirable as those of the other type. Shape of Ears. — Leaving the exhibit arranged as before, count the number of ears that are cylindrical or nearly so. -20- Credit the exhibit with such ears only. A cylindrical ear is desirable because it permits the growth of kernels of uniform shape, and such ears generally have a larger pro- portion of corn to cob. A tapering ear must have kernels becoming smaller from butt to tip or else must drop out one row or more entirely between the butt and tip. In either case badly shaped and small kernels are produced. Color of Cobs. — The color of the cob is, to some extent, a guide to the purity of breeding of the exhibit. The pres- ence of a white cob in an exhibit of otherwise red cobs is an indication that at some time there has been a cross with a white cob variety. This may have occurred many years before, and may not be a present detriment to the corn, but, on the other hand, it may have been detrimental and for that reason is discountenanced. The same is true of the presence of a red cob in an exhibit of otherwise white ones. Some varieties of corn having white kernels have red cobs, but in such a case there should be no white cobs in the exhibit. Color of Kernels. — A yellow kernel on a white ear or a white kernel on a yellow ear shows that the corn has been fertilized by pollen from corn of another color. In other words it shows that the variety is not strictly pure. The cross fertilization may have occurred in the year in which the ear was raised or it may be of earlier date ; there is no way of distinguishing, but the fact is equally objectionable in either case. Each kernel on the ear results from the fertilization of its ovary by pollen from the same plant or some other. The pollen is borne on the tassel. If any ovary is fertil- ized by pollen from corn of a different color, the resulting kernel will be of a different color from the rest of the ear. A mixed kernel on a yellow ear may be readily seen as the crown of the kernel is white. On a white ear, the crown of a mixed kernel hardly shows the yellow color, but it may be seen on the part of the kernel beneath the —30— crown. They are therefore harder to discover, and the judge must look very carefully. Market Condition. — The market condition of corn de- pends most largely upon its ripeness. Other conditions such as freedom from smut or worms, and brightness of color also enter into consideration to some extent. The degree of maturity is commonly determined by the firm- ness or looseness of the kernels on the cob, and by the stiff- ness of the cob. Take in turn each ear in the hand and attempt to twist it. If the cob twists readily it is not well matured. If the cob is stiff see if the kernels are loose on the cob. Looseness of the kernels indicates immaturity. Tips of Ears. — The tips of the cobs are very likely to protrude beyond the kernels. The extent to which this occurs will vary with the season, and with the strain of corn. The reason that the tips are considered in selecting corn for seed is that on account of the tips being the last part of the ear to throw out silks, there is a possibility that the strain may acquire the habit of developing the tip silks too late to be fertilized should ears without tip ker- nels be continually selected for seed. On the other hand it is argued that in the main, tips that are well filled out are found on ears of less than aver- age length, and that their selection for seed must result in shortening the ear. However, where a certain length of ear is a requisite for seed corn, it is doubtful whether this argument will hold. 'Butts of Ears. — As the ideal ear is cylindrical in shape, the butt should be uniform in diameter with the rest of the ear. It should be well rounded and symmetrical, the rows extending in a uniform way well over and around the shank. The butt should not be expanded or enlarged, since this usually goes with an abnormally large shank which makes husking more difficult. The expanded butt is generally due to an enlargement of the cob, and is not well filled over while the kernels are short and irregular, —31— thus reducing the percentage of corn. On the other hand the butt may be contracted or filled over too far. In either case the shank is apt to be too small, increasing the ten- dency of the ears to drop off before husking time. Uniformity of Kernels, — The kernel shape varies with varieties, but whatever the shape, if the corn is a well selected variety, the kernels should be similar in shape. In judging for uniformity, first remove two kernels from near the middle of each ear and lay them near one end of the ear with the tips of the kernels toward you. In thu way remove two kernels from each ear, placing the ears and pairs of kernels side by side, when the comparative size, shape, etc., of the different pairs of kernels may be noted. The indentation of the kernels is best compared on the ears. Count the number of ears having kernels which are in a general way uniform and score the exhibit accord- ingly. Shape of Kernels. — In general the shape of the kernel should be that of a wedge, as this shape permits the great- est amount of corn on the cob. The kernels should be of such shape that they fit snugly from tip to crown. If the kernels are too wedge shaped there is a loss of space at the tips of kernels, while if they are too rectangular there will be wide spaces between the rows at the crown. The kernels should not be too thin at the tip but about the same thickness as at the crown. Pointed, thin kernels are often low in vitality and of less feeding value than ker- nels having plump, well developed tips. In judging shape of kernel, remove a few kernels from near the middle of the ear, and examine the kernels on the ear, noting the spacing between the tips and crowns, and how closely thev fit. The length and indentation of the kernels should also be noted. A good indentation is of importance, since a deep indentation seems to go with a deep grain. In pick- —82— ing seed ears, only well indented ears should be selected, as this is the only practical way of keeping up a good depth of kernel. Space between Kernels. — The space between kernels is closely correlated with shape of kernels. Well shaped ker- nels should have no lost space between rows either at tips or crowns. In examining spaces between rows, remove several kernels near the middle of the ear, and examine the space between tips of kernels, both when looking at the side of the row and the ends of the rows. Then examine the spaces between rows at the top of kernels ; this should as a general thing be less than l/32d inch, though this rule cannot be rigidly observed. Too much space not only results in poorly shaped and irregular kernels, but in a decreased percentage of corn. Proportion of Corn on Ear. — The reason for determin- ing this point is primarily to discourage the production of a large cob, while it also encourages a deep kernel. The effect of this point in connection with the following one is to prevent the growth of an ear unduly large in circum- ference in proportion to its length. The proportion of corn on the ear is determined by weighing five representative ears of the exhibit, shelling the grain, and reweighing the cobs. The difference be- tween these weights divided by the weight of the ears gives the per cent of corn on the ear. Weight of Corn on Ear. — While a very large ear of corn is not, under all conditions desirable for seed, it is to be desired that an ear of a given length should possess a maximum quantity of grain. By requiring an ear of given length to shell out a certain weight of grain, a deep kernel is placed at a premium, as is also a heavy kernel. The danger of producing a deep but light weight kernel is thus avoided. It is well understood that a deep kernel requires a long growing period for its development. Should the growing —33— season not be favorable or should the attempt be made to raise a type of corn having a kernel too deep for the cli- mate in which it is planted, the result would be a com- paratively deep but light weight kernel. To discourage this the weight requirement is made. SCORE CARD FOR CORN Varietv name Number of exhibit Uniformity of exhibit Shape of ears Color of cob Color of kernels Market condition Tips of ears Butts of ears Uniformity of kernels. . . . Shape of kernels Space between kernels . . . Proportion of corn on ear. Weight of grain 10 10 5 5 10 5 5 10 10 5 10 15 STUDENT 8 SCORE CORRECTED SCORE Student's Name Date RULES FOR JUDGING EXHIBITS OF CORN Uniformity of Exhibit. — The ears in an exhibit should be similar in size, shape, color and indentation. For each ear deficient in these respects, cut the exhibit one point. Shape of Ears. — The ears should be cylindrical or nearly so. Cut the exhibit one point for each ear deviating from this requirement. Color of Cob. — The cobs should be uniformly red or uni- formly white. For each white cob in an exhibit in which the red predominate, cut the exhibit one-half point. Do the same for each red cob in an exhibit of white cobs. Color of Kernels. — For each white crowned kernel in a yellow or red variety, cut the exhibit one-tenth point. For each yellow kernel in a white variety, give the same cut. -34— Market Condition. — The corn should be well matured, firm and sound. For each ear deficient in these respects, cut the exhibit one point. Tips of Ears. — The tips of the ears should be covered with regular, uniform kernels. Add together the lengths of protruding cobs on all ears of the exhibit, and cut at the rate of one-half point for each inch. Butts of Ears. — The rows of kernels should be even and swell out evenly beyond the end of the cob. Cut the ex- hibit one-half point for each poorly filled butt, and one- fourth point for each flat butt. Uniformity of Kernels. — The kernels should possess sim- ilar characters. Cut the exhibit one-half point for each deficient ear. Shape of Kernels. — The kernels should have a wedge shape on the broad side, and on the narrow side the edges should be parallel. Cut one point each for each objection- able ear. Spaee Between Kernels. — The rows of kernels should not be more than one-thirty-second of an inch apart at any part of the row. If more than one-sixteenth of an inch apart, cut one-half point, if less than that but more than one-thirty-second, cut one-fourth point for each ear. Proportion of Com on Ear. — The proportion of corn on the ear should not be less than 85 per cent. For every per cent below eighty-five, cut the exhibit one point. Weight of Grain. — The weight of grain on an average ear should come up to the following requirements: Length of Ear 12 inches and over, weight of grain IT ounces. Length of Ear 11 to 12 inches, weight of grain 15 ounces. Length of Ear 10 to 11 inches, weight of grain 14 ounces. Length of Ear 9 to 10 inches, weight of grain 13 ounces. Length of Ear 8 to 9 inches, weight of grain 11.5 ounces. Length of Ear 7 to 8 inches, weight of grain 9.5 ounces. —35— Length of Ear 6 to 7 inches, weight of grain 8 ounces. For each ounce below the number required by an ear of given length, cut the exhibit one point. TESTING CORN FOR VIABILITY. Standard for Germination 90-95 per cent. Sampling. — The importance of making germination tests of corn cannot be emphasized too strongly since seed corn will often have a fair outward appearance and yet germinate poorly. When the germinating power of corn is very low, and reliable seed is hard to pick out, it is often desirable to make germination tests of each ear separately. To do this, first number the ears by slipping a piece of cardboard containing the number between two rows. Then remove one grain from the butt, middle and tip of each ear. Then taking your germinator, as described on page 6i, mark off the blotting paper in the bottom into inch squares, numbering each. Now put the grains from each ear in their respective square, and allow to germinate. In this way several hundred ears may be tested at once, For testing a large lot of corn in the ear, select 100 ears at random and take one grain from each of these about two inches from the butt. More corn seems to germinate poorly near the butt than at any other point. Place seed in germinator. Germination should begin in about two days and be complete in six. For best results keep temperature as near 80° to 90° F. as possible, and never let fall below 60° F. GRADING CORN. The grades of corn are usually designated "White Corn", "Yellow Corn", or in case of a mixture of the two (amount- ing to more than 25 per cent), it is simply called "Corn." —36— Usually three grades of White and Yellow corn are made, and four grades of the Mixed corn. In examining and grading corn, the student should take into considera- tion the following points: POINTS TO BE OBSERVED Color. — No. 1 Corn should be true to color, but in grades 2 and 3, considerable mixture is allowed, varying from 10 per cent to 25 per cent. Soundness. Good corn should not only be thoroughly cleaned up, but be reasonably free from decayed or cracked kernels. Cracked kernels often indicate that the corn was damp when shelled. Any considerable per cent of chaffy or shrunken kernels injures both the feeding and milling value of the corn. Moisture. Corn in a wet or heating condition cannot be graded. Go over each sample carefully and make out a short report on each, giving first the commercial grade, then note the amount of mixture, if mixed, also the kind and nature of any impurities or injury the grain may have suffered from exposure, sprouting, or heating in crib or bin. The following form of report is suggested : 8AMPLE NO. GRADE REMARKS For this work 20 to 25 samples of corn are provided. These should include samples of pure yellow and white corn of the various grades, in various stages of cleanli- ness, dampness, etc. Also samples of mixed corn, start- ing in with pure white and yellow and mixing them in various proportions. —37— CORN INSPECTION RULES* No. 1 Yellow Corn shall be yellow, sound, dry, plump, and well cleaned. No. 2 Yellow Corn shall be three-fourths yellow, dry, reasonably clean, but not plump enough for No. 1. No. 3 Yellow Corn shall be three-fourths yellow, reason- ably dry, and reasonably clean, but not sufficiently sound for No. 2. No. 1 White Corn shall be sound, dry, plump, and well cleaned. No. 2 White Corn shall be seven-eighths white, dry, rea- sonably clean, but not plump enough for No. 1. No. 3 White Corn shall be seven-eighths white, reason- ably dry and reasonably clean, but not sufficiently sound for No. 2. No. 1 Corn shall be mixed corn of choice quality, sound, dry and well cleaned. No. 2 Corn shall be mixed corn, dry and reasonably clean, but not good enough for No. 1. No. 3 Corn shall be mixed corn, reasonably dry and rea- sonably clean, but not sufficiently sound for No. 2. No. 4 Corn — Corn that is badly damaged, damp or very dirty shall be graded no higher than No. 4. Corn that is wet or in heating condition shall not be graded. OATS CLASSIFICATION OF SPECIES. Order Gramineae Genus .Avena Species Sativa The cultivated varieties are sometimes classified accord- ing to the form of the panicle, and considered by some botanists as distinct species. The "common oat" — Avena sativa — comprising those varieties having spreading pan- *Rules adopted by the Board of Railroad and Warehouse Commission- ers for the inspection of grain at Chicago. —38- icles, and the "Tartarian oat'' — A vena oriental/is — com- prising varieties with close, erect panicles commonly called "side oats" while the other is called "branch oats." There is also a type, Avena nuda, from which the hull is removed in threshing. Varieties of this are found in both of the above groups. The hulled varieties are also divided, according to the color of the hull, into white, gray, red, and black oats. The oat differs from the other cereals in having its heads in the form of panicles instead of spikes and the grain is not attached directly to the main stem of the plant. In form of grain and height of straw varieties differ considerably. A good oat grain should be fairly plump, have a thin hull and weigh 32 to 35 pounds per measured bushel. The stalk should be of medium height, having a long panicle and stand erect. As in the case of most other cereals the varieties of oats are very numerous and adapted to different conditions. In regard to yield and quality there seems to be on an average no particular difference between varieties of dif- ferent color, or varieties with open or closed panicles. The differences seem to be due solely to induced variety characteristics. The shape of the grain varies considerably in different varieties, some being very long and having a large propor- tion of hull. In the southern regions the proportion of hull to kernel tends to increase. Remove hulls of several varieties and get proportion by weighing. (Hulls are more easily removed if soaked in a dilute solution of potassium hydrate or 33 per cent alco- hol for a few minutes.) —39— (It will be noted that the kernel is enclosed in a hull. The feeding value is decreased by a large proportion of this hull.) LABORATORY STUDY OF CHARACTERS. Examine in head samples of common varieties of side, and panicled oats. Draw a branch and two or three spikelets. Dissect out carefully a spikelet and draw its parts in their relative position. Now examine each head carefully and note down its characteristics in the "Outline for Describing Oats", using the list of descriptive terms as a guide. —40- Plate 13 Types of oat heads; No. 1, panicled oats; No. 2, side oats. -41- TERMS FOR DESCRIBING CHARACTERS Variety name Number of sample. PANICLE Shape fOpen (PI. 13, Fig. 1) j Spreading 1. -{Compressed Side panicle i i( 00se I (PI. 13, Fig. 2) < C° m P r essed 2. Length (inches) Color fWhitish | Yellowish | Yellow brown -{ Brown j Keddish | Black [Gray SPIKELET ^ J Spreading [Narrow 2. Number grains 1, 2, 3. Outer Glume fTip awn pointed 1. -{Tip acute [Tip blunt f Broad 2. <{ Medium [Narrow GRAIN Shape fLong (PI. 14, Fig. 1) 1. -{Medium [Short (PI. 14, Fig. 2) fThin (PI. 14, Fig. 1) 2. <{ Medium [Plump (PI. 14, Fig. 2) g J Pointed at base j Blunt at base —42— 4. Wt. 100 grains Tip fLong (PL 14, Fig. 1)] -i J i\/r,->/ii,-.™ I (Refers to extension of hull beyond 1. ^Medium \ the naked grain.) [Short (PL 14, Fig. 2) J •v.mo\\) gAUTAt ^>m^v)t.aJVw'«tLfi-* *-^Y*^\£ oJ\lj«V* Ttisfc G^\ktnjl Fig. 1 Piff. 2 Plate 14 The upper figures show an entire oat spikelet, both in its natural form and when torn apart, with all parts named. The lower figures show two types of oat, kernels. 2. 1 Pointed (PL 14, Fig. 1) Blunt (PL 14, Fig. 2) —43— Hull fThick 1. -{Medium [Thin 2. Per cent Color ("Whitish [ Yellowish ■{ Brownish | Reddish [Black Dorsal Awns r | Long 1. -{Medium | Short [None fSlender 2. -{Medium [Stout o ! Deciduous I Persistent Color r | Whitish 1. -{Brownish | Yellowish [Black o J Brown or black at base land lighter at tip _44_ OUTLINE FOR DESCRIBING OATS PANICLE Tip Shape 1 1 2 2 Hull Color 1 1 2 SPIKELET 1 2 Outer Glume Color 1 Dorsal Awn 1 *y o GRAIN Shape 1 9 3 Color 1 2 3 Student's Name Date EXAMINING AND GRADING OATS. For this work about 20 samples of oats are provided in- cluding one sample of each commercial grade. POINTS TO BE OBSERVED Hastiness. Oats should be free from must as it injures the palatability and feeding value of the grain ; also giving horses a cough. Purity. Oats should be fairly clean, but more foreign matter is allowed in oats than in corresponding grades of other grain. An occasional grain of corn or wheat is not so objec- tionable in a grain used largely for feeding purposes as in a grain for milling. Weed stems and seeds are not only worthless but may give a bad taste to the grain. —45— Plumpness. Other things being equal, a plump berry is always preferred, since it usually has a less proportion of hull, and consequently higher feeding value. Soundness. Decayed and weather beaten grain not only suffers in appearance, but the feeding quality is in- jured, since only a small amount is sufficient to injure that sweet, palatable flavor, which bright, clean oats should have. Weight. The weight per bushel is a good indication of the feeding value of an oat since lighter oats have a larger proportion of hull to berrv than heavy oats. Good oats should weigh at least thirty-two pounds per bushel. A No. 3 oats may w r eigh as low as twenty-two pounds if it is bright and clean. OAT INSPECTION RULES* No. 1 White Oats shall be white, sound, clean, and rea- sonably free from other grain, weight 32 pounds. No. 2 White Oats shall be seven-eighths white, sweet, reasonably clean, and reasonably free from other grain, weight 28 pounds or above. No. 3 White Oats shall be seven-eighths white, but not sufficiently sound and clean for No. 2, weight 22 pounds or better. No. 4 White Oats shall be seven-eighths white, damp, badly damaged, musty, or for any other cause unfit for No. 3. No. 1 White Clipped Oats shall be white, sound, clean, reasonably free from other grain, and shall weigh not less than thirty-six pounds to the measured bushel. No. 2 White Clipped Oats shall be seven-eighths white, sweet, reasonably clean, reasonably free from other grain, and shall weigh not less than thirty-four pounds to the measured bushel. *Rules adopted by the Board of Railroad and Warehouse Commission- ers for the inspection of grain at Chicago. —46— No. 3 White Clipped Oats shall be seven-eighths white, not sufficiently sound or clean for No. 2, and shall weigh not less than twenty-eight pounds to the measured bushel. No. 1 Oats shall be mixed oats, sound, clean, and rea sonably free from other grain. No. 2 Oats shall be sweet, reasonably clean, and reason- ably free from other grain. No. 3 Oats shall be mixed oats, not sufficiently sound and clean for No. 2. No. 4 Oats shall be all mixed oats that are damp, badly damaged, musty, or for any other cause unfit for No. 3. In examining and grading the samples of oats, take up each point separately, as in wheat, making notes of your observations, and report on each, after the following man- ner: NO. SAMPLE GRADE No. 2 Wheat Weight 30 lbs. per bushel, grains plump; slightly mixture of corn; sweet and bright. TESTING OATS FOR PURITY Standard for Purity 99 per cent. Test of Purity: Thoroughly mix the oats to be tested and take out about a half pint sample. Spread this on a table and carefully separate out the impurities. Then find by weight the amount of pure seed, as well as the foreign matter and from this calculate the per cent of purity. An oat sample may sometimes contain as much as 5 per cent foreign matter and still pass the casual observer as a fairly clean sample. TESTING OATS FOR VIABILITY Standard Germination for oats 95 per cent. Sampling: If taking a sample for germination from a bin, do not take it from one place, but mix up thoroughly —47— several scoopfuls taken from different parts of the bin, then from this take a small sample and pick out at random 100 grains. Place these in germinating apparatus as de- scribed on page 61. Moisten daily and keep at temperature of 80° to 90° P. Germination should begin in three days. As soon as the radicle is £ in. long the grain has germinated. Eemove all sprouted grains daily until germination ceases. Then by counting the number which failed to sprout and subtracting this from 100, you have the per- cent of germination. BARLEY CLASSIFICATION OF SPECIES AND VARIETIES. Order Gramineae Genus Hordeum Species Sativum Cultivated barleys include a number of types, or races which by some are considered as sub-species and classified as follows: 1. Two-rowed barley. . . .Hordeum sativum distiehon 2. Four-rowed barley. . . .Hordeum sativum vulgare 3. Six-rowed barley. .Hordeum sativum hewastichon The two-rowed barleys commonly grown are character- ized by their large plump grain, and amongst these are found the best varieties for malting purposes. The four-rowed and six-rowed barleys include the "naked" or "hulless" varieties. In the six-rowed barleys the grains are smaller and gen- erally inferior in quality to either of the others. The four and six-rowed varieties are generally most pro- lific and are most commonly grown in this country for feeding purposes. -48— The varieties of barley are numerous but only a com- paratively few are grown in the United States. Carefully examine samples of each of the above types of barley, including samples of both black and white "hul- less" barley. Plate 15 Types of barley spikes. No. 1. two-rowed brewing barley; No. 2, six-rowed hulless barley. Make drawings from a spike of each type, showing the imbricated view. Note that the grain of ordinary barley is tightly en- —49— closed by the flowering glume, called the "hull" while in hulless barleys the flowering glume and palet do not ad- here closely and the grain is free. In this respect hulled barley is comparable to oats and hulless to wheat. Typical samples in the spike and of the threshed grain are provided. Carefully describe both the spike and grain of one or more samples each of the principal types of bar- ley, as the two, four and six-rowed barlevs, and black and white hulless barleys. The characteristics are obvious enough so that with a little careful comparison there should be no trouble in finding the proper adjective in the descriptive list. Use the Outline for describing barleys, filling it out care- fully. TERMS FOR DESCRIBING CHARACTERS SPIKE f Two-rowed (PI. 15, Fig. 1)1 1 J Fnm. T»nwor1 I This refers to the number of -l. ^juui-iuwcu f rows of grain on the spike. [Six-rowed (PI. 15, Fig. 2) J fAwned 2. -J Partly awned [Awnless 3. Length (inches) fOpen (PI. 15, Fig. 1) ] Hag reference t0 how close . 4. <{ Compact (PI. 15, Fig. 2) )■ lyorfar apart the spikelets [Crowded are on tne racis - A When terminal spikelets are not all (Tapering toward tip ] filled out. 1 JTonoviniT V^+li Tircnro L When spikelets at both base and tip 1 "f g J { are more oppressed than those at [Uniform J middle r l 2. j-i j -j /-rn -ter t^- o\ maturity. The awns 3. -[Partly deciduous (PI. 15, Fig. 2) > all dropoff on some [Persistent (PL 15, Fig. 1) varieties while on u x » / j others they are very persistent. Color fWhitish 1. -{Yellowish | Brownish [Black SPIKELET (This is not a spikelet in the botanical sense, but really a mesh of three spikelets. ) 1. Number grains, 1, 2, 3 (number of grains per spike- let). 2. Number of sterile flowers (Refers to sterile flowers in a spikelet). Size f Broad (PI. 16, Fig. 3) ] This depends largely on the shape 1 -I Medium }■ °f the grain and how well it is ' [Narrow (PI. 16, Fig. 2) J devel °P pd - Outer Glume (In barleys, these are very narrow and pointed.) fAwned (PI. 16, Fig. 3) ] The outer or empty glume 1 J Aw™ r*™n+a/I I should not be confused with J.. Attn pomiea * the flowering or seed bearing [Awnless (PI. 16, Fig. 4) J g i U me. —51 — Plate 16 Types of barley spikelets. No. 1, spikelet from two-rowed barley; No. 2, spikelet from six-rowed barley; No. 3, a six-rowed hulless barley; No. 4, a white hulless and awnless barley; No. 5, shows a barley spikelet torn apart. GRAIN fEnclosed in flowering glume] [.Free (naked) J This is the distinguishing characteristic between the naked or hulless barley and the ordinary kind. In the latter the grain is so tightly enclosed that it is not freed in threshing. Hard | This point is most easily determined by biting or 2 -j Medium ?■ cutting the grains and comparing with standare [Soft J samples Shape f Lon°" I LMff erent varieties of barley show considerable varia- i J AT A" tion in size and rat,io °* length to diameter. Pick 1. -{ Medium f out about six typical kernels to examine for these [Short J points. —52— fThin [Plump fFlat-cheeked ] 3. -{Plump-cheeked ]■ [Angular-cheeked J fPointed at tip ] [Blunt at tip J fPointed at base] 5. -I I [Blunt at base J Crease fDeep 1. -j Medium [Shallow j Cross-section fHornv 1. J Dull* [Starchy The cheek is that portion of the grain on either side of the suture. The tip of the kernel is opposite the germ end. The base of the kernel is the germ end. \- Cut cross sections of several typical grains. This point is determined by making cross seetions and examining carefully. Where only part of the grains show one characteristic, and the rest some other, the per cent of each kind should be expressed. When Seed is Enclosed (When the grain is enclosed in the glume, not "hulless." f Rounded (dorsal side) ] 1. -{Medium J- Has reference to the shape of the I Tn fl + I dorsal side of the grain [Strongly nerved ] The barley grain is fine nerved on the 2 -! Medium S- back. The prominence of these itx, , -. i nerves varies greatly with difference [Obscurely nerved J barleys. Color [Whitish 1. -{Yellowish [Brownish When Seed is Free (see Fig. — , Hulless barleys). Color [Black ) | Purple 1. -{Purplish ]■ | Brown Yellowish When black barleys are fully matured, they are purplish black in color, but when cut very green they are often a yellowish white in color, with only a tinge of purple. [Whitish j -53— OUTLINE FOR DESCRIBING BARLEYS Variety Name Number of Sample. GRAIN 1 ... 2 ... Shape 1 SPIKE Outer Glume 1 1 2 3 4 Shape 1 2 3 4 Color 1 AWNS 1 2 3 Color 1 SPIKELET 1 2 • When Seed is Free Size Color 1 1 2 3 4 5 Crease 1 Cross-section 1 When Seed is Enclosed Dorsal Side 1 2 Student's Name Date EXAMINING AND GRADING BARLEYS. For this work some 25 or more samples of barley are provided, covering all grades. In judging barley from the brewer's standpoint, only good unbleached samples can be used, while from a feed- er's standpoint a slight discoloration would be no objec- tion. The price of white barley is governed by the brewing qualities of the grain. Any discoloring or bleaching dis- qualifies it for this purpose. A few points to be observed in grading barleys are as follows : —54- POINTS TO BE OBSERVED Color: White barleys should be a clear, light color with no tint of yellow or brown. Bleaching and discoloring caused from exposure to weather is probably the most common cause of injury to white barleys. Bleaching not only disqualifies barley for malting purposes by injuring the color of the product, but the wetting and drying which the grain is subjected to when bleached, injures its malting properties. Black barleys when fully matured are usually a blue- black, but if harvested before fully matured, many of the grains will be brownish, with varying degrees of purple or blue, shading to almost black. Texture: The texture of barleys varies from quite hard, and horny, (vitreous in appearance) to a crumbly texture, white and very starchy. A good way to examine both the texture and hardness of a barley at the same time is to bite several grains in two. The difference in hardness and texture is directly correlated with the variation in proteid content. The very soft and starchy barleys contain the least proteids, about 8 per cent or 10 per cent, while barleys with a hard, horny texture, and usually vitreous appearance, sometimes con- tain as high as 15 per cent proteids. Breu'ing Qualities: German brewers generally prefer barleys of very low proteid content, from 7 per cent to 9 per cent, claiming that barleys containing a high per cent of proteids not only give a less per cent of extract, but a beer subject to turbidity. However, American brewers are using with good success, many western and northern bar- leys containing as high as 12 per cent to 14 per cent pro- teids. The two-rowed barleys are generally known as "brew- ing barleys" and in the past have been preferred by many brewers, especially in Europe, but most American barleys are of the six-rowed type, and American brewers do not —55— LofO. seem to make any discrimination in favor of two-rowed barleys. BARLEY INSPECTION RULES* No. 1 Barley shall be sound, plump, bright, clean and free from all other grain. No. 2 Barley shall be of healthy color, not sound enough and plump enough for No. 1, reasonably clean and reason- ably free from other grain. No. 3 Barley shall include slightly shrunken and other- wise slightly damaged barley not good enough for No. 2. No. 4 Barley shall include all barley fit for malting purposes not good enough for No. 3. No. 5 Barley shall include all barley which is badly damaged or for any reason is unfit for malting purposes, except that barley which has been chemically treated shall not be graded at all. Black Barley. The grades Nos. 1, 2, 3 and 4 Black Bar'ey shall conform in all respects to grades Nos. 1, 2, 3 and 4 Barley, except they shall be of the black varieties of barley. In examining and grading barleys the brewing and feed- ing qualities should be kept in mind. Note with care the color, texture, brewing and feeding qualities of each sam- ple. Keport on these points with the grade of the sample, after the following manner: NO. SAMPLE GRADE REMARKS 2 3 Plump but quite bleached; good feeding value. TESTING BARLEY FOR PURITY AND VIABILITY. In testing barley for Purity and Germination, follow the directions given for oats. *Rules adopted by the Board of Railroad and Warehouse Commission- ers for the inspection of grain at Chicago. —56- HAY PLANTS The following outline is used in the study of common cultivated grasses and millets. By following the outline, one's attention is called to the distinguishing characteris- tics of each kind, giving not only a means of identifica- tion, but a good knowledge of the grass. OUTLINE FOR DESCRIBING GRASSES. THE STEM AND LEAVES. Height Color-Stem Color- Leaves Number of leaves HEAD Awned or awnless Panicled, compact or spiked Size — (Give length and diameter) Color- Awns Color-Chaff ROOT Does it spread from rootstocks? Is it a sod forming or bunch grass? EXAMINATION OF GRASS SEEDS Size — Give average length in inches Color — General color General Notes — Is seed free or enclosed in scales? Weight per bushel Amount sown per acre Vitality Drawings — Make drawing from convex side — Make drawing of cross section. —57— HAY AND STRAW INSPECTION RULES. The following are the rules and regulations adopted by the Chicago Board of Trade for the inspection of Hay and Straw : Choice Timothy Hay. — Shall be Timothy not mixed with over one-twentieth other grasses, properly cured, bright natural color, sound and well baled. No. 1 Timothy Hay. — Shall be Timothy not more than one-fifth mixed with other tame grasses, properly cured, good color, sound and well baled. No. 2 Timothy Hay. — Shall include Timothy not good enough for No. 1, not over one-third mixed with other tame grasses, sound and well baled. No. 3 Timothy Hay. — Shall include all Hay not good enough for other grades, sound and well baled. No. 1 Clover Mixed Hay. — Shall be Timothy and Clover mixed, with at least one-half Timothy, good color, sound and well baled. No. 2 Clover Mixed Hay. — Shall be Timothy and Clover mixed, with at least one-third Timothy, reasonably sound and well baled. No. 1 Clover Hay. — Shall be medium Clover, not over one-twentieth other grasses, properly cured, sound and well baled. No. 2 Clover Hay. — Shall be Clover, sound, well baled, not good enough for No. 1. No Grade Hay. — Shall include all Hay badly cured, musty stained, threshed, or in any way unsound. Choice Prairie Hay. — Shall be Upland Hay, of bright color, well cured, sweet, sound and reasonably free from weeds. No. 1 Prairie Hay. — Shall be Upland and may contain one-quarter Midland of good color, well cured, sweet, sound and reasonably free from weeds. No. 2 Prairie Hay. — Shall be Upland of fair color, or —58— Midland of good color, well cured, sweet, sound and rea- sonably free from weeds. No. 3 Prairie Hay. — Shall be Midland of fair color, or slough of good color, well cured, sound and reasonably free from weeds. No. 4 Prairie Hay. — Shall include all Hay not good enough for other grades, and not caked. No Grade Prairie Hay. — Shall include all Hay not good enough for other grades. No. 1 Straight Rye Straw. — Shall be in large bales, clean, bright, long Rye Straw, pressed in bundles, sound and well baled. No. 2 Straight Rye Straw. — Shall be in large bales, long Rye Straw, pressed in bundles, sound and well baled, not good enough for No. 1. Tangled Rye Straw. — Shall be reasonably clean Rye Straw, good color, sound and well baled. Wheat Straw. — Shall be reasonably clean Wheat Straw, sound and well baled. Oat Straw. — Shall be reasonably clean Oat Straw, so raid and well baled. IDENTIFICATION OF CLOVER AND GRASS SEEDS There is no work which requires more careful attention or is more valuable than the identification of grass and clover seeds and separating them from their adulterants. For examining the seeds a small tripod lens is very use- ful. Use the following artificial key which is not intended to describe the seed but simply calls your attention to the most prominent characteristics of each variety. CLOVER SEEDS Key for Identification 1. Seed Free (Not enclosed in pod.) (A) Seed bean shaped. Color; pinkish, ^ in. long Crimson Clover —59- Color; mostly yellow; large seeds are kidney shape Alfalfa (Turkestan alfalfa is same but slate colored.) Color ; dark yellow to brown Yellow Trefoil (B) Seed Oval-oblong. Color; yellow, seed notched near one end. . . . Bokarah Clover (C) Seed heart shaped. Color; yellow to brown White Clover Color ; dark green to black Alsike Clover (D) Seed somewhat triangular. Color; yellow to brownish Red Clover 2. Seed Enclost ,1 in Pod. (A) Pod; large and corrugated, | in. long. Color ; brown, seed bean shaped Sainfoin (B) Pod; whitish, £ in. long. Color; yellow, seed oval, notched near end. . . . Yellow Sweet Clover (C) Pod; brown, § in. long. Color; dark brown, seed mottled Japan Clover GRASS SEEDS Key for Identification Seeds distinctly awned. Seed \ in. or more in length. Very hairy or pubescent, flat, thin. .Meadow Fox-tail Awns attached at tip Annual Rye Grass Awns long, twisted, attached near base Tall Meadow oat-grass Seeds less than \ in. long. Small brownish seed Sheep Fescue short awned or awn pointed. Small dark brown seeds, very rough near tip. . . . Crested Dog's-tail | in. long, smooth, light colored Wheat grass I in. or less in length Orchard grass Awnless. f in. long or thereabout, nerves very prominent . . Brome Grass —60— About I in. long, J Obscurely, 3-nerved, Perennial Rye grass light brown . . I Strongly, 5-nerved, Meadow fescue ■| in. long or less. Keel rough, saw-like Red Top Keel not commonly rough .... Kentucky Bluegrass Seed free from glumes, polished. Very small 1/32 in. length, polished Timothy Hard, smooth seeds, about | in. long. .Johnson grass MILLET SEEDS Key for Identification Seeds ovoid, flattened on one side and enclosed in glumes ; usually shiny, 1/10 in. to 1/20 in. in length. Seed red or pink . . . , Siberian millet Seed yellow German millet Seed mostly black Hungarian grass Seed dull brown, outer covering loose and rough Japanese barnyard millet Seed brownish-yellow (Varieties of this millet are white and others red ) Hog millet APPARATUS FOR GERMINATING SEEDS Germination tests are easily made, even with the sim- plest apparatus. A seed incubator is generally made on the plan of an oven, double walled and often covered with asbestos. The space between the double walls may be filled with water. This is usually heated with a gas jet or lamp so arranged that a fairly constant temperature can be maintained. The seeds are placed in trays, between moist blotting papers and kept in the incubator which is closed up in order to produce a moist atmosphere, until germination is complete. The best temperature for germinating most seeds is between 80° and 90° F. Home Made Germinator. One of the simplest and most practical germinators can —61— be made by taking two common dinner plates, and placing in the bottom of one, two or three layers of filter paper or other absorbent and thoroughly wetting it. Place the seeds to be tested on top of this. If the seeds are large as corn or wheat you may cover them with blotting paper or a cloth, though this is not necessary. Small seeds, such as clover or grass, do better if not covered. Now invert the second plate over the first, being careful that the edges touch evenly. This makes a moist cham- ber, and gives the most favorable conditions for germina- tion. Similar moist chambers may be fixed up by using any shallow bucket or pan having a cover, or tin or wooden boxes may be used such as tobacco and cigar boxes, all of which when used properly will give satisfactory results. DERMINATION OF WEIGHT PER BUSHEL Grain testers are usually made in three sizes, pint, quart and two quart. When the measure is properly filled with grain and hung on the balance, the number of pounds the grain will weigh per bushel can be directly read. The greatest care must be exercised in filling the meas- ure. The grain should not be shaken or pressed down but allowed to fall as loosely as possible into the tester. Do not dip the grain up with the measure, but take the meas- ure in both hands and force it bottom down until the top is level with the grain, then scoop the grain in with the hands, allowing it to fall as loosely as possible. Then being- careful not to press or shake down the grain, stroke the top with a straight edge, and hang on the balance. A little practice will enable one to do fairly accurate work with the tester. Practice work with tester. Try taking duplicate samples until you can get the same results every time. Fill the sampler in various ways such as dipping it into —62— the grain, or shaking and pressing the grain down a little after the tester is tilled, and compare weights with those obtained when tester is properly filled. TEST FOR MOISTURE IN GRAIN Use samples of corn of various grades, and kept under different conditions, such as corn too wet to grade, corn kept in open crib since husking, corn kept in dry seed room, etc. Also use samples of oats, wheat and barley. Sampling: After mixing up your sample carefully, take about two ounces and grind in a fine coffee mill, run- ning it through several times, reducing as fine as possible. Then take a 1 gram sample and dry in water oven to con- stant weight. The per cent of moisture is found by divid- ing the difference between weight of original sample and dry sample, by weight of dry sample. ^63- DEC 15 1904 TABLE OF GRAIN WEIGHTS PER BUSHEL Lbs. per Bu. Alfalfa 60 Alsike 60 Barley 48 Beans, all 60 Buckwheat 52 Broom Corn 46 Brome Grass 14 Blue Grass, Kentucky. . .14 Blue Grass, English .... 14 Cane 50 Clover, Alsike 60 Clover, Red 60 Clover, White Dutch 60 Corn 56 Corn, on ear 70 Cow Peas 60 Creeping Bent Grass. . . .20 Crested Dogtail 21 English Blue Grass 14 English Rye Grass 14 Emnier 40 Fescue, Hard 14 Fescue, Sheep 14 Flax 56 Hemp 44 Hungarian Millet 48 Japanese Millet 40 Johnson Grass 25 Kaffir Corn 50 Lbs. per Bu. Kentucky Blue Grass. . .14 Meadow Foxtail 7 Meadow Fescue 14 Meadow Grass, Rough Stalked 14 Millet 50 Oats 32 Orchard Grass 14 Pearl Millet 56 Peas, Field or smooth garden 60 Peas, wrinkled 56 Peanuts 24 Pencilaria 56 Potatoes, Irish, good measure 60 Potatoes, sweet 50 Rape 60 Red Top 14 Red Clover 60 Rye 56 Rye Grass, English 24 Rye Grass, Italian 24 Speltz or Emmer 40 Sweet Vernal 10 Timothy 45 Vetches or Tares 60 Wheat 60 White Clover 60 -64- Hi •■'" US' HI