Corn; Growing, Judging, Breeding, Feeding, Marketing: For the Farmer, Student and Teacher of Agriculture, a Textbook for Agricultural Colleges and High Schools |
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Corn: Growing, Judging, Breeding, Feeding, Marketing; For the Farmer ... M. L. Bowman No preview available - 2016 |
Common terms and phrases
acre amount Argentina average yield barren stalks Board of Trade Boone County breeders breeding block Brown bucket shop bushels butt carbohydrates cents per bushel clover color contracts corn belt corn crop corn fodder corn oil corn plant CORN ROOT CORN SMUT cost County crib cultivation delivery detasseled digestible dry matter early elevator endosperm ensilage Experiment Station export farm farmers field following table germ germination grade grain ground growing grown harrow harvest horny gluten horny starch husks inches increase Iowa Jones Kansas kernels labor land larvae loss low oil maize maturity meal moisture Nebraska nitrogen North Dakota oil corn percentage plant food plowing pounds produced protein rows sample season seed corn selection bed shelled shows silage silo soil sold stalks per hill stover suckers surface tassel temperature tion Tip Cap variety wheat worm
Popular passages
Page 304 - The objects of the corporation, as declared by the charter and by-laws, are " to maintain a commercial exchange ; to promote uniformity in the customs and usages of merchants ; to inculcate principles of justice and equity in trade ; to facilitate the speedy adjustment of business disputes; to acquire" and to disseminate valuable commercial and economic information ; and generally, to secure to its members the benefits of co-operation in the furtherance of their legitimate pursuits.
Page 13 - Columbia Virginia West Virginia North Carolina South Carolina Georgia Florida East South Central: Kentucky Tennessee Alabama Mississippi West South Central: Arkansas Louisiana Oklahoma Texas Mountain...
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Page 283 - Corn, all grades, shall be at least 95 per cent yellow. 4. Mixed Corn, all grades, shall include corn of various colors not coming within the limits for color as provided for under white or yellow corn. 5. In addition to the various limits indicated, No. 6 corn may be musty, sour, and may also include corn of inferior quality, such as immature and badly blistered. 6. All corn that does not meet the requirements of either of the six numerical grades by reason of an excessive percentage of moisture,...
Page 393 - ... silage. The fermentations which take place in silage made of legumes cause a greater loss of nutritive material than with corn silage. Corn husks and pea vines from canning factories, beet pulp, and other by-products are also used in certain localities for filling the silo. Corn for the silo can be cut either by hand or by machine. Hand cutting is practiced on farms where the amount of corn to be harvested is so small as to make the expense of purchasing a corn harvester too great to justify...
Page 399 - ... food material eaten, but which must have been due either to the superior value of the nutrients of the silage over those of the hay or to the general physiological effect of feeding a greater variety of foods.
Page 393 - ... dirt or cut straw, in order to prevent the top layer from spoiling. At present when any provision at all is made for this purpose it consists usually in merely running in on top cornstalks from which the ears have been removed. By this method some of the corn grain is saved. The heavy green cornstalks pack much better than straw does and so exclude the air more effectually. The top is thoroughly tramped and then wet down. Sometimes oats are sown on the top before wetting. The heat generated'...
Page 333 - ... -comparative cheapness of maize flour is an inducement to millers to adulterate wheat flour with it, and this is already being done to some extent in America and France. Flour so adulterated yields fewer loaves than an equal quantity of pure wheat flour, and the bread produced is moister than wheaten bread, and has a tendency to be sodden. An addition of 10 per cent. of maize flour is calculated to mean a reduction of five loaves on the sack. Owing to the absence of gluten, this meal cannot be...
Page 283 - Corn, all grades, shall be at least 98 per cent white. 3. Yellow Corn, all grades, shall be at least 95 per cent yellow. 4. Mixed Corn, all grades, shall include corn of various colors not coming within the limits for color as provided for under white or yellow corn.
Page 283 - Cracked" corn. 10 It is understood that the damaged corn, the foreign material, including pieces of cob, dirt, finely broken corn, other grains, etc., and the coarsely broken or "cracked" corn, as provided for under the various grades, shall be such as occur naturally in corn, when handled under good commercial conditions. 11. Moisture percentages as provided for in these grade specifications, shall conform to results obtained by the standard method and tester as described in Circular 72, Bureau...