University Bulletins Series XII, Number 25 University Bulletins Published Quarterly by the University of Nebraska at the Uni- versity of Nebraska. Entered at the Post- Office at Lincoln, Nebraska, as Second- Class Matter tinder act of Congress, July 16, 1896. Nebraska Boys’ and Girls’ Associations. ORGANIZATION By E. C. BISHOP SELECTING CORN FOR THE CONTEST By VAL KEYSER ISSUED JOINTLY BY THE DEPARTMENT OF FARMERS’ INSTITUTES AND THE DEPARTMENT OF PUBLIC INSTRUCTION November, 1907 The Univeksitv Peess Lincoln, Nebraska TABLE OF CONTENTS. PAGE The State Contest and Convention i 3 The State Contest 4 Application Blank 4 Nebraska Corn Contest 5 Corn Districts of the State 5 Corn Contest 6 Class D, Acre Contest "7 Cooking Contest 7 Corn Bread 8 Boston Brown Bread 9 Steamed Corn Bread 10 Golden Corn Cake 10 Wheat Bread 10 Score Card 11 Methods of Making Bread 12 Amount of Materials-. 13 Rec^ipe for White Bread 14 Suggestions for Further Work 15 Sewing Contest 16 Program for the State Meeting 16 County Contests and Meetings 17 Some General Suggestions for County Contest 18 Selecting Corn for the Contest 22 Care of the Show Corn 23 Place to Keep the Show Corn 23 Final Selection 27 Packing Corn to Send to Contest 27 Score Card for Corn 27 Discussion of Points Enumerated on Score Card 28 Sweet Corn Exhibit 31 Pop Corn Exhibit 31 Recommended List of Bulletins 32 N 2T ^ A THE STATE CONTEST AND CONVENTION (E. C. Bishop.) . The annual state contest and convention of the Nebraska Boys’ Agricultural Association and the Nebraska Girls’ Do- mestic Science Association will be held this year in connection with the annual contest and meeting of the Nebraska Corn Improvers’ Association, at the University Farm, at Lincoln, January 20-24, 1908. The seventeen other Nebraska Associa- tions of Organized Agriculture meet at the same time and place. This includes the Nebraska Association of Agricultural Students, State Veterinary Medical Association, State Board of Agriculture, | Dairymen’s Association, State Horticultural Society, ’ Duroc- Jersey Breeders’ Association, Woman’s Department of Organized Agriculture, ‘ ' Park and Forestry Association, ' Poland China Breeders’ Association, ' State Beekeepers’ Association, State Swine Breeders’ Association, ^ ' State Poultry Association, . Corn Improvers’ Association, Shorthorn Breeders’ Association, Improved Live Stock Breeders’ Association. Farmers’ Institute Conference, Aberdeen Angus Breeders’ Association. These organizations will bring to this joint meeting some of the best talent the country affords. In addition to their own program and contest, our members are invited to visit the state poultry and horticultural shows, and the Corn Improvers’ con- test. 4 The University of Nebraska THE STATE CONTEST. The state contest of the boys’ and girls’ associations includes three departments: Corn, cooking and sewing. Eligibility of Exhibitors. — While the corn contest is prima- rily for boys and the cooking and sewing contest for girls, any Nebraska boy or girl under twenty-one years of age is entitled to enter any or all contests as herein designated with the fol- lowing exceptions : 1. Students and ex-students of the School of Agriculture and School of Home Economics are debarred in all classes. 2. Only exhibitors who are members of a county contest and who first exhibit in the county contest may enter exhibits in Class A. Notice to Exhibitors. — The great number of exhibits, the ex- tent of territory from which they come and the short time al- lowed for getting exhibits into place, judging, announcing re- sults, awarding premiums and closing the contest, make it nec- essary to require strict observance of all regulations. Read carefully this entire bulletin, be sure that you understand fully all requirements and proceed promptly and correctly. HOW TO ENTER Any person desiring to make exhibit in any of the contests should fill out the following application blank and mail it at once : APPLICATION BLANK. Director Corn Contest, Lincoln, Nebr. Dear Sir: I desire to make entry in the Nebraska Corn Contest as follows: Class , Lot ; Class , Lot ; Class , Lot Class , Lot ; Class , Lot ; Class , Lot My exhibit will be forwarded about January . . . 1908, as below indicated : (a) Send by. express, freight, or mail, (b) Bring it myself, (c) Send it in care of (Underline state- ment (a), (b), or (c), whichever applies. Date , 190.. Name R. F. D. or Street No. . . . Town County Note: Fill the above blank, detach it and mail at once. Nebraska Boys^ and GirW Associations 5 ^ NEBRASKA CORN CONTEST (January 23-24, 1908.) Time of Entry. — 1. Corn exhibits sent by express or freight must reach Lincoln not later than Saturday, 6 o’clock p. m., January 18. (Allow two or three days for delay on the way in shipment.) 2. Corn exhibits brought by the exhibitor or some other per- son must be delivered at the exhibit building not later than 6 o’clock p. m., Monday, January 20. 3. Sewing and cooking exhibits must be delivered at the ex- hibit building not later than 6 o’clock p. m., Wednesday, Janu- ary 22. If sent by mail or express, exhibits must reach Lincoln, Tuesday, January 21. 4. All exhibits sent by mail, express or freight must be fully prepaid. Each exhibitor is responsible for getting his exhibit to and from the contest. CORN DISTRICTS OF THE STATE Owing to the widely differing conditions governing corn culture in Nebraska, for the purpose of affording a better classi- fication of exhibits of corn so that exhibitors will compete only with corn grown in their respective sections, the state has been divided into two corn districts. Each exhibitor in Class A will fill out his entry card for Lots 1 and 2, Eastern District, or Lots 3 and 4, Western District, as indicated by the accompany- ing map: JUNE DIVIDING THE STATE INTO EASTERN AND WESTERN DISTRICTS 6 The University of Nebraska CORN CONTEST , Class A. — Ten-ear exhibit. — (Open only to members who se- cured seed last spring under direction of the County Manager, and who first exhibit at the county contest.) Class A, Lot 1. White Corn, by resident of Eastern Corn District. Class A, Lot 2. White Corn, by resident of Western Corn District. ^ Class A, Lot 3. Yellow Corn, by resident of Eastern Corn District. Class A, Lot 4. Yellow Corn, by resident of Western Corn District. Class B, open to all. Ten-ear exhibit, selected from corn grown by exhibitor, by some member of exhibitor’s family or in the growing of which the exhibitor has had some part. Class B, Lot 1. White Corn, from any part of the state. Class B, Lot 2. Yellow Corn, from any part of the state. Class B, Lot 3. Any other than white or yellow corn. Class C, Collective Exhibits. Open to all. Class C, Lot 1. Six ears each of as many kinds and varieties of corn as can be collected by the exhibitor. Class C, Lot 2. One ear each exhibit of as many sizes, shapes, colors and kinds of ears of corn as can be col- lected by the exhibitor. This exhibit should include as many shapes, such as cylindrical, tapering, round, flattened, large or pointed ' ; ends, large middle and all odd shapes, as can ' be collected; all sizes, from the shortest to the longest and from the smallest to the largest in ; circumference ; all colors with their variations ; ■ and all kinds of corn as to smoothness, rough- ness, shape of kernels and forms and colors of cobs. Class C, Lot 3. The Best Single Ear, any variety. In Class C the exhibitor need have no part in raising the corn exhibited. The premiums are offered for collecting. In Nebraska Boys* and Girls* Associations 7 Lots 1 and 2, scoring is made on two points, (a) the number of Six-Ear Exhibits in Lot 1, and the number of Single Ear Exhibits in Lot 2; (b) the quality of corn and kind of ears exhibited. CLASS D, ACRE CONTEST (Twenty-Ear Exhibit.) Those entering this class must write to the State Director or to the County Superintendent for full directions for appoint- ment of committee who will measure the acre, see the corn husked and weighed, and make proper report. Class E, Sweet Corn. Ten Ear Exhibit, any variety. Open to all. Class F, Pop Corn. Ten Ear Exhibit, any variety. Open to all. CUT SHOWIN-G girl’s EXHIBIT COOKING CONTEST Class G, Bread. One Loaf. Open to all. Class G, Lot 1. Wheat Bread. Class G, Lot 2. Corn Bread. (Any bread in which corn meal forms a part.) Exhibitors may choose their own receipts. A neatly written 8 The University qf Nebraska copy of the recipe must accompany each exhibit. The bread must be made and baked by the exhibitor, without assistance. Through the courtesy of Miss Rosa Bouton of the Home Economics Department, University of Nebraska, we are per- mitted to present here the following extracts from Bulletin “Home Study Series,” No. 2, entitled, “Food a Factor in the Home, — Cereals and How to Cook Them.” This bulletin is sent free upon application. Address, Miss Rosa Bouton, University of Nebraska, Lincoln, Nebr. CORN BREAD A BEAUTIFUL PLANT “How straight and tall and stately stand Its serried stalks upright and strong ! How nobly are its outlines planned. What grace and charm to it belong I What splendor its rustling leaves ! What richness in its close-set gold! What largess in its clustered sheaves. New every year, tho ages old!” — Celia Thaxter. Since corn is King in Nebraska it is fitting that corn pro- ducts should have a place in the cooking contests of Nebraska. Corn bread or Johnny cake doubtless had its origin in America, because maize, or corn as it is commonly called, is a native of this country. The crude food which the Indians prepared from corn and baked on hot stones before their camp fires and the hoe cake of the negroes are among the primitive forms of corn bread. By the addition of such substances as milk, eggs, sweetening, shortening, etc., many varieties of corn bread have developed which are much more palatable than the primitive forms. Corn bread is usually made light by means of baking pow- der or soda used with cream of tartar or sour milk. Corn contains less proteid than wheat and that wdiich it has is not in the form of gluten which makes possible the light por- ous loaf produced from wheat flour. For this reason, there can Nebraska Boys^ and Girls’ Associations 9 not be made from corn meal or flour a loaf having the same pleasing porous texture that loaves made from wheat flour possess. Bread made from corn meal crumbles easily and that made from rye is iticlined to be sticky. Therefore a bread made from a mixture of the two is considered by many an improve- ment on that made from either used alone. In the well known Boston brown bread graham flour is added to the mixture of corn meal and rye. This bread is steamed or baked a long time in a slow oven. The high favor in which this bread was held in New England was probably largely due to the flavor developed by baking in the brick oven of the long ago. Those ovens gave a regular heat and the bread remained in the ovens for hours at a temperature low enough to keep it from burning and high enough to bake it thoroughly. The recipe for Boston brown bread given by Miss Farmer in the Boston School Cook Book is as follows: 2 cups sour milk, or 1% cups sweet milk or water. Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; other- wise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking powder boxes make the most attractive shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boil- ing water. The steamed corn bread or brown bread given in the Ne- braska Corn Book, issued in 1906, is made of corn meal with graham flour. BOSTON BROWN BREAD 1 cup rye meal. 1 cup granulated corn meal. 1 cup graham flour. % tablespoon soda. 1 teaspoon salt. % cup molasses. 10 The University of Nebraska STEAMED CORN BREAD 4 cups sour milk. % cup raisins seeded. 1 cup molasses. 3 teaspoons salt. 21/2 cups corn meal. 5 teaspoons soda. 2 cups graham flour. Steam four hours. One half of this recipe may be used to ^advantage. The Golden Corn Cake given in the same book and copied from Boston School Cook Book is an example of corn bread made with corn meal and white flour. GOLDEN CORN CAKE % cup corn meal. 1 egg. 11/4 cups flour. % tablespoon melted butter. 1/4 cup sugar., 4 teaspoons baking powder. 1 cup milk. 1 teaspoon salt. Mix and sift dry ingredients ; add milk, egg well beaten and butter; bake in shallow buttered pan twenty minutes. The above will make a cake about two inches thick if baked in a pan 6x8 inches. Corn bread may be made of corn meal without the addition of the flour of other grain but the taste is not as pleasing to most people as when some other flour is used with the corn meal. V/HEAT BREAD Of all cereals wheat is most highly prized. Oats, so far as actual nutrients are concerned, equals it in food value. Indeed the average per cent of the muscle building substance in oats is considerably higher than in wheat but the proteid in the wheat is largely gluten, a gray, tenacious, elastic material, which makes possible the light porous character of the loaf made from wheat flour. The same spongy attractive texture cannot be secured with meal or flour made from other grains, because comparatively little of their proteid is in the form of gluten. By washing in running water a piece of dough made from wheat flour, an elastic gummy substance is obtained which is gluten. Likewise the gum which children get by chewing wheat grains is gluten. Nebraska Boys^ and GirW Associations SCORE CARD FOR BREAD 11 UNIVERSITY OF NEBRASKA DEPARTMENT OP HOME ECONOMICS Date Entry No. Flavor Taste \ Odor Texture of Crumb Lightness 1 Doughiness ! Color i Moisture J Texture of Crust Color ) Hardness j " " Size and Form Total.. - loo Flavor. — The term flavor as used in the score card includes both taste and odor. The most important requisite of good bread is a good taste. Excellent bread is pleasing in odor as well as taste and possesses not the slightest suggestion of a disagreeable odor. Texture of the Crumb. — In good bread the crumb is light, but not light enough to crumble when cut or to dry out quickly. The holes should be small and uniform in size, no large holes. It should be nearly white in color though the exact tint is not of as much importance as uniformity of color. There should be no color streaks which signify imperfect mixing. Lumps of flour are decidedly objectionable. The crumb should be well baked to the center with no sug- gestion of doughiness in streaks or otherwise. There are a few people who prefer their bread very dry but this is not the case with the majority. The crumb should therefore be moist enough to be generally acceptable. 45 40 lo 5 12 The University of Nebraska Texture of the Crust. — The crust should be well done, ot a rich brown color but never burned. It should have a pleasing flavor and should be neither too hard nor too soft to be palatable. Size and Form. — What the size of the loaf should be depends largely on where it is to be used. The small loaf is generally preferred. A convenient size is 9 inches lon^ by 4 inches wide. However, if the bread is to be served to large numbers who do manual labor the large loaf may be more acceptable. The form of the loaf is the least important of all the points included in the score card. But if two loaves were equally good in all particulars except form, one of which was regular and the other irregular, the regular one would be scored the higher. Eectangular loaves are prefer^able to round ones because the slices are more uniform. Judge, Name of Exhibitor ]\TETHODS OP MAKING BREAD The simplest form of nutritious, appetizing bread may be made by adding yeast with a little salt to a mixture of warm water and flour and treating according to directions given later. For most people the flavor is improved if to the above mixture a little sugar and shortening be added. The nutritive value of bread is increased and likewise it is made more pleas- ing to the tastes of some people if milk is used instead of water for a portion or all of the wetting. Some housewives think they must have buttermilk in order to make good bread, others con- sider potatoes or at least the water in which they have been boiled, essential. While these substances change the quality and flavor of bread, and for many people improve it, neverthe- less it is true that palatable, nutritious bread can be made by tile simplest method, as indicated above. Many people scald a portion of the flour and cool it to the desired temperature with cold milk or water before adding the yeast. It is claimed that scalding tlie flour makes the bread more moist. The same claim is made for the addition of potatoes and buttermilk. The boiling water bursts the Nebraska Boys* and Girls* Associations 13 starch granules, making them more soluble and ready to be transformed into glucose from which the gas is produced. There are two general methods of mixing the materials in bread making. One is to add nearly all the flour directly after putting in the yeast, making a stiff loaf and kneeding it before it begins to rise. The second method is to add at first, with the yeast, only a portion of the flour, making a comparatively thin mixture called the sponge. This is left in a warm place until it is full of holes, a veritable sponge, then it is stirred down, the remainder of the flour added and the mass kneaded thoroughly and left to rise. After it is light it is formed into loaves, again left to rise until it doubles its volume, and then baked. The yeast grows more rapidly in the thin mixture than in the stiff. The sponge therefore becomes light sooner than the stiff loaf. Some contend that the second method gives the better flavor, others hold that it is less work to mix the flour all at once and therefore prefer the first method. There is as yet much differ- ence of opinion even among good breadmakers as to which is the better method. AMOUNT OF MATERIALS In general the proportion of liquid to flour is as 1 to 3, but this proportion varies according to the nature of the flour. The hard spring wheats from which so-called bread flour is made are rich in gluten and therefore absorb more water than the pastry flour which is made from soft winter wheat and is poor in gluten. Therefore less flour is required for a given amount of liquid if bread flour is used and more if pastry flour. The amount of yeast to be used in making a given quantity of bread depends on the time to be consumed in the making of the bread. In the schools where it is not convenient to let it rise over night and where the entire process must be fin- ished in the least possible time, larger amounts of yeast are used than should be used in the home where the time element is not so important a factor. If the bread is to stand over night one-fourth cake of compressed yeast or one-half cake yeast foam, to two cups of liquid, under favorable conditions, gives good results. With this amount of liquid two loaves of bread 14 The University of Nebraska can be made. If it be desirable to complete the process in a very short time the amount of yeast may be doubled without any disagreeable flavor appearing in the bread. The amount of salt, sugar and shortening to be used depends much upon the individual taste. Excellent bread is made by using two tablespoons of shortening, two tablespoons sugar, two teaspoons salt to two cups of liquid. * If the above general statements be summarized briefly in the form of a rec^ipe it would be as follows : EEC^IPE FOR WHITE BREAD V 2 cups water. 2 teaspoons salt. 6 cups flour. 2 tablespoons sugar. 2 tablespoons shortening. % cake yeast foam or 14 cake compressed yeast. Put the yeast to soak in one-fourth cup warm water, to half the flour add the salt, sugar and shortening. Into the mixture pour one cup boiling water. Stir thoroly. Cool with three- fourths cup cold water. When the temperature is reduced to 90 degrees F. or when it feels warm, not hot, add the yeast which has been softened in the one-fourth cup water. Stir un- til well mixed, then cover and put in a warm place. If possible keep the temperature between 70 — 90 degrees F. When the mixture is light and full of gas bubbles, stir in the remainder of the flour, more or less, until it is stiff enough to work with the hands. Then take it out on the bread board and knead until the mass is of a uniform consistency and is smooth and elastic to the touch. Enough flour must be added while kneading to keep the dough from sticking but care should be taken not to add too much as there is danger of making the dough too stiff and the bread dry. Put the dough well covered in a warm place and leave until it doubles its volume. Shape into loaves, place in greased pans, cover and let it again double its volume, then bake in a hot oven from 45 to 60 minutes. If the loaves are al- lowed to rise too long before baking so much gas is produced that some of the holes become large and sometimes the pres- sure due to the increase and expansion of the gas is so great Nebraska Boy's and Girls' Associations 15 that the gluten wall is broken, the gas escapes and the bread falls. . Besides this, acid fermentation is likely to begin when bread is left too long and a sour taste is the result. Care must be taken not to have the oven hot enough to burn the bread. The heat should be reduced during the latter part of the baking. Bread should be thoroly baked. SUGGESTIONS FOR FURTHER WORK After a young woman has had sufficient practice to get uni- formly good results from the above recipe she will be ready to make some experiments in modifying it, by use of milk, butter- milk, potatoes, etc. She will also have developed sufficient judgment to be able to compare different methods and deter- mine which is the best. There is an immense amount of in- tensely interesting work for young women to do along this line. It is hoped that through the work of the Girls’ Domestic Science Associations and Clubs much may be done to improve the quality of bread used in Nebraska. Doubtless the per cent of homes in which excellent bread is served is high, neverthe- less the quantity of heavy, doughy, or sour bread consumed in Nebraska is unfortunately much greater than is good for the digestion of the people or conducive to their happiness. With this purpose in view the managers of the state Domes- tic Science Association propose this year to turn the attention of young women to bread making. In the state contest the largest prizes will be offered for white bread. In this contest corn bread is the only other class of foods which will have a place. Prizes will be offered for the best handmade and the best machine-made apron. The variety of articles to be entered at the state contest has been thus greatly reduced, because it is thought that more will be accomplished by concentrating effort upon a few things than by dividing time and attention among a larger number. 16 The University of Nebraska SEWING CONTEST ' ' Class H, Aprons. Open to all. Class H, Lot 1. Handmade Apron. Class H, Lot 2. Machine-made Apron. The exhibitor may choose style and pattern of apron she will make. An apron neatly made and well finished will be scored higher than one trimmed with laces, ruffles hnd embroidery having uneven stitches, crooked seams or careless finish. PROGRAM FOR THE STATE MEETING The program in full will be published later in connection wdth the premium list, also in connection with the general pro- gram of Organized Agriculture. ENTRY CARD Nebraska Boys’ and Girls’ Associations. Class. . . ., Lot. . . . ; Class. . . ., Lot. . . . ; Class. . . ., Lot. . . . ; Class. . . ., Lot. . . . ; Class. . . ., Lot. . . . ; Class. . . ., Lot. . . . Name of Exhibitor Age of Exhibitor. . . .years. Town County Important Notice: — Keep this card, fill it out and attach it (inside the box or wrapper) to your exhibit before forwarding the exhibit to Lincoln. One entry card should accompany each person’s exhibits. If ' entry is made in more than one Lot or Class, the name of the- exhibitor should be written on cards and one card fastened se- curely to each exhibit. 1. Monday, January 20, Entry Day for Corn Exhibits. 2. Tuesday and Wednesday, January 21 ahd 22, Entry Days for Cooking and Sewing exhibits. 3. Thursday is given to visiting the Poultry Show, Horti- cultural Display, and Corn Improvers’ Show, to what- ever may be of interest in the various programs open to visitors ; to the inspection of the Dairy Department, the HDrticultural and Live Stock Departments, Machinery Nebraska Boys* and Girls* Associations 17 Hall and the Laboratories of Home Economics Depart- ment at the University Farm, also the University Mu- seum, Library, Work Shops and other points of interest on the University Campus, 4. Thursday evening, an address in Grant Memorial Hall by Mr. A. D. Shamel, Department of Agriculture, Washington, D. C. 5. Friday, the regular annual business meeting of the Ne- braska Boys’ Agricultural Association and of the Ne- braska Girls’ Domestic Science Association and a joint meeting of both associations will be addressed by prominent speakers. 6. Friday, meeting of the Executive Committee. 'All county officers and members are requested to be present and take part in discussing plans for future work. 7. Friday, another pleasing feature will be the Corn Judg- ing contest for boys, and a bread judging contest for girls. All members are eligible to these contests. Study well the score card. Practice judging and come prepared to show your skill at judging good corn or good bread. 8. The auction of prize winning exhibits will occur Fri- day. Prize winning exhibits in the corn and cooking contests become the property of the association and will be auctioned to the highest bidders. Prize winning aprons will remain the property of the exhibitors. All exhibits not winning prizes may be claimed by the re- spective owners at the close of the contest. COUNTY CONTESTS AND MEETINGS Our county contests and meetings this year may be divided into four classes: (a) Counties, with regular county organizations of boys and girls, where one or more annual contests have already been held, and where ‘boys were furnished seed corn last spring by the county manager. This provides the regular ‘‘Class A” 18 The University of Nebraska division of the county and state contests, (b) Counties as defined under (a) except that the first an- nual contest will be held this year. (c) Counties with no regnilar county organizations wdiere no see:l Avas furnished last spring, but AAdiere the first county con- test and org’anization meeting aauII be held this }mar. (d) Counties as defhied under (c) except 'that no county contest AAuIl be held this year but a program will be arranged, a meeting called and organization effected. Our work is comparatively new. Experience the past two years in all classes of county contests and meetings has given results AAdiich may be utilized this year in avoiding mistakes and in adding some common features to the success of contests and meetings in counties 'vliich are in various stages of devel- opment indicated above. Every individual, home, and community has its particular- needs and possibilities; but there are some things of general interest for all individuals, for all homes, and all communities. Our county and state meetings help us to recognize the oppor- tunities on the farm; they stimulate interest in home affairs, and aid us to enjoy the Avork that otherAvise becomes a drudg- ery. These meetings Avill surely make each individual more efficient and successful, aauII tend to make happier homes, stronger characters and better citizens. SOME GENERAL SUGGESTIONS FOR THE COUNTY CONTEST CLASSES — 1. Some counties limit the corn contest to Class A, members Avho sent in their names and secured seed through the County Managers. Others add some or all of the classes recognized in the state contest. The means for providing a satisfactory premium list or other good reason, sometimes make it necessary to limit the number of classes in a contest. Class B has been added for the purpose of enlisting those who failed to enrol in Class A, but who have afterAvard become interested and desire to make an exhibit. This generally makes a very creditable addition to the contest. Class C has feAver entries but the educational value of these collective ex- Nebraska Boys^ and GirW Associations 19 hibits is helpful to the exhibitor and to those who view the exhibit. Class D, the acre contest, receives fewer entries but the results are good. Classes E and F are not so important but make a good addition to the contest. In the cooking contest ; sugar cookies, ginger cookies, dough- nuts, cake and a few other common articles are sometimes added. In the sewing contest, sofa pillow covers, samples of patching and darning, dressed dolls, some kinds of plain sew- ing or fancy work are added. The apron is the general fav- orite. Vegetable contests are quite common, with potatoes, (Irish and sweet), peanuts, sugar beets, and other common vegetables that can be well preserved. In the beginning the contests included a greater variety of articles. The contest must often include what the people can be induced to undertake, rather than what should be first un- dertaken from another’s standpoint. After sufficient interest has been established, the work may be limited to fewer lines and much better results secured for the individual. A few things well done will yield best results in the end. 2. The PROGRAM. — The program should not be crowded. The time limit for entering exhibits should be fixed early enough to give the judges plenty of time. Judging is slow, painstaking work and should not be hurried. It is very desir- able to have the judging all done in time to announce results before the close of the contest. Where two days are given to the contest. The first day, or at least until noon of the ,first day, may be given to entering exhibits. It is much better to have exhibits all entered the day preceding the regular pro- gram. Where exhibits come from a distance, and only one day is given to the contest, exhibits may be received until 10 o’clock a. m. But everything should be in readiness so that ex- hibits may be entered immediately on arrival. 3. Have one or more Entry Secretaries. An entry secretary for each division of the contest will facilitate matters and help to keep the records in proper manner. Provide each secretary with an assistant. 4. Have helpers to place exhibits. Have a special assistant in charge of each class of exhibits, who will keep everything 20 The University of Nebraska in order and see that exhibits are properly entered, placed, kept in place, and disposed of at the close of the contest. 5. See that exhibit tables and walls are properly cleaned, and in condition to show exhibits to advantage. Do not crowd and pile ii]) exhibits. Arrange exhibits according to classes, so that judges may compare them more conveniently and visi- tors may view to better advantage. 6. An excellent exhibit table can be made by the use of ordinar}^ boards with simple supports as shown in the accom- panying cut. CUT SHOWING ARRANGEMENT OF EXHIBITS OF CORN HEED AT AN INSTITUTE 7. Have places for exhibits ready before exhibits begin to arrive. Have entry cards handy and make it somebody’s busi- ness to look after each exhibit when it arrives— see that it is accompanied by proper date before exhibitor leaves. 8. The following suggestions given in Miss Bouton’s bulletin were written especially for the cooking and sewing contests but they include general principles and are given here as be- ing apjdicable to all contests of like nature : a. All entries should be accurately recorded in a book pro- vided for the purpose. b. In this book there should be recorded, beside the number Nehrasha Boys* and Girls'* Associations 21 of the entry and the name and P, 0. address of the person making the entry, the name of the article and the class to which it belongs. c. Plenty of room should be provided to arrange the exhibit advantageously. If the tables be covered with paper the attrac- tiveness of the exhibit is increased. White paper is generally preferred. The articles should not be crowded together, neither should there be wide spaces between them. They should be so arranged as to make the most attractive appearance possible. No scraps or crumbs should be left lying about and everything should be neat and clean. d. Every article entered in the exhibit should be labeled. On the label should be written the name of the class and the corre- sponding entry number recorded in the book. These labels should be so securely fastened to the articles tliat they will not foe easily brushed aside and lost. e. Articles of the same class should be placed together. In other words there should be one place for the white bread and another for the corn bread. f. Aprons may sometimes be displayed advantageously on the wall or sides of a booth. If there be colored garments, ar- range them so that the colors will harmonize. There are some colors so inharmonious that they are said to quarrel with each other. White should be placed between such colors. 9. The program should be enlivened by good music, and should combine the features of entertainment, instruction, and business to such an extent that those in attendance may enjoy the occasion, may feel that they have profited by being there and that they have a definite part in the meeting and in the work plannd for them. 10. The business meeting should be conducted in a business like manner. Do not drag. Do not hurry unnecessarily. Do not tumble through the business aimlessly. Have definite things to do and do them. Have proper reports made by all officers. Elect delegates to the state meeting or for other purposes as the occasion requires. Get committees to work. Give them something definite to do. See that it is done. Have a real live earnest meeting. Have plans— good plans; get the 22 The University of Nebraska right Ivind of assistance, carry them out — your plans and yonr meeting will adjourn in the spirit that will bring results. 11, For discussion of prize lists, see Bulletin No, 12, ‘‘Plant- ing Corn for the ContestC^ SELECTING COEN FOR THE CONTEST, (By Val Keyser.) In the bulletin, “Planting Corn for the Contest,’^ the three essentials to the greatest possible yield of corn were outlined; good seed, fertile soil, and proper tillage. The time has now arrived to consider good seed. The object of this bulletin is to aid the boys in selecting the best seed corn. The boys who have received the five hundred grains from the county manager and have growm a patch of corn will perhaps all bring corn to the contest. The following suggestions will be found helpful : Husking the Corn. — It is perhaps better to husk the entire patch, or at least all of the ears that promise to be worth con- sidering. The ears should be handled with great care — better be carried in baskets than in sacks. Care should be taken not to allow corn to become w^et after the husks have been removed, for when corn is exposed to the weather it becomes discolored. If one desires to string the corn up on wires, a fcAv husks can be left for this purpose. First Selection. — Save at least thirty ears which you con- sider the very best. The corn should be spread out on a floor, a table, or a bench provided for this purpose, so that the ears can be selected carefully. The ears should be handled and examined carefully. The silks should be picked off. The shanks should be broken or cut off close to avoid unsightly butts of ears. Study the score card before making this selec- tion and try to observe the essential points. Do not discard a good ear on account of a few missing kernels, because the cut is small for missing kernels, and the good points about the ear may overshadow that imperfection. The same is true con- cerning a few off-color kernels. When you have selected thirty ears which are the very best, the next thing to consider is the manner of caring for the corn. 23 Nebraska Boys* and Girls* Associations CARE OF THE SHOW CORN One of the most important points in preparing your corn for the contest is the method of keeping it from the time the corn is husked until it is ready to be exhibited. In general we could say, the corn must be kept in a place where it is dry, where it is subjected to a free circulation of air, and protected from the weather. It must also be protected against rats, mice, and birds. When the corn is husked early in the season, it contains a large per cent of water. For this reason grain buyers discrim- inate against new corn by requiring seventy-five or eighty pounds to the bushel. When the contest is held early, as will be the case in some counties, time will not permit the corn to become dry or in good market condition before it is necessary to place it on exhibition. The judge will take this point into consideration. But where the contests are held later, the corn will have time to become dry, firm and sound. PLACE TO KEEP THE SHOW CORN Many exhibits of corn are rejected by the judge on account of the market condition, because the corn has not been kept in a proper place. Upon examination the kernels are found to be moldy next to the cob, and the corn is condemned as having low vitality, or in other words, its germinating power is greatly injured. The practice of piling corn in a tight bin is bad, and a considerable amount of valuable seed corn is injured in this manner every year. There are many places around the average farm which can be used for this purpose. It can be hung up in the driveway between covered cribs, or suspended from the crosspieces of a machine shed. Some granaries are provided with a place where seed corn can be hung or stored, but it should not be hung over bins filled with grain, as a great deal of moisture passes ofi from the stored grain. Perhaps a vacant room in the house could be used for this purpose. Some farmers have provided a seed house or seed room equipped with shelves for storing the corn. Some prefer to have the corn strung up, in which case the room is usually provided 24 The University of Nebraska with a series of wires arranged in rows one above another so that the space is well used. Some seed growers make a practice of taking an inch board twelve inches wide and any length desired, and driving ten- penny nails through the hoard in rows, so that the points pro- ject from either side. The nails are placed far enough apart to prevent the ears from touching. The butts pf the ears are pushed onto the nails so that the ears stand points out at right angles to the board. This board is suspended by wires fastened to the ends. A device of this kind can be made by any boy and will be found a very satisfactory method for curing the corn. Some use long, shallow boxes with bottoms made of screen or woven wire, and suspend these filled with corn from crosspieces in a suitable building. The thoughtful boy will always be able to plan some convenient device for taking care of the corn. Discussion of this subject should come before their meetings and as many ideas brought out as possible. Each boy should plan a method that would be practical for storing larger quantities of seed corn. He should get ideas from his father and the most successful corn growers in his community. The real good that should come from this work is, the learn- ing of new methods which can be applied on the farm. A POOR EXHIBIT— FURNISHED BY INDA. EXPR. STATION, thi***' AN EXCEU,?:nT exhibit — FURNISHED BY IND. EXPR. STATION, Nebraska Boys'* and Girls^ Associatiom 2T FINAL SELECTION A convenient method to follow in making the final selection is, to place the thirty ears side by side on a bench or table with the butts toward yon; then, by removing one ear and replacing it by another, sort the exhibit over until you have the similar ears side by side. Determine the merits of each ear, and select the ten ears that you consider the very best, follownng the score card as a standard. The final selection of the best ten ears which will constitute the boy’s exhibit requires considerable time and study. An hour is not sufficienL Take half a day, a day, or even a week if necessary to decide which, in your judgment, are the best ten ears. Each boy must select his own corn. Study the score card and examine the ears point by point, as enumerated on the card, and notice cuts on pages PACKING CORN TO SEND TO THE CONTEST If the corn is to be shipped, each ear should be wrapped in paper and packed in a tight box, just large enough to nicely contain the ten ears. The cover should be fastened securely so that the ears will not be allowed to slide or roll about in the box. It is a good plan even for county contests to pack the ears in a box of this kind. Label the box with a tag upon wFich is plainly written the owner’s name and address; also tag one of the ears to enable the managers to easily identify the exhibit. Corn can be packed in this way and sent in sev- eral days before the contest. SCORE CARD FOR CORN Varietv Name Uniformity of exhibit 10 10 5 5 10 5 5 10 10 5 25 Shape of ears Color of cob Color of kernels Market conditions Tips of ears Butts of ears Uniformity of kernels Shape of kernels Space between kernels .... Weight of grain Total 100 Student ’s Name Date. 28 The University of Nebraska DISCUSSION OF POINTS AS ENUMERATED ON TTIE SCORE CARD Umformity of Exhibit. — First consider imiformity of exhibit^ i. e,, select ten ears tliad are as uniform in lengthy size^ shape^ color, a>nd indentation as possible. The general appearance of the exhibit is the first thing to attract the attention of the judges. This is very important for the exhibit will be cut one point for each ear deficient in these respects. In this considera- tion do not overlook the trueness to type. The ear should be characteristic of the variety unless the exhibit is very good and the ears are far superior to those typical of the variety, Uniformitj" in length is very desirable and an exhibit with ears of even length will score higher than one that varies, un- less the ears should be exceptionally short or unusually long. Try to get the exhibit of ears not under eight inches nor over eleven inches in length,, for most varieties. Shape of Ears.^^ — The ears should be cylindrical or nearly so, i. e,, the circumferences one inch from the butt, at the center, and two inches from the tip should be as uniform as possible. All the ears of the exhibit should be uniform in circumference. The exhibit will be cut one point for each eaV‘deviating from this requirement. Tapering ears are objectionable. The mat- ter of circumference of ears will also depend on variety. If Reid’s Yellow Dent is used, you would expect the ears to measure from 7 to 7% inches in circumference, though some very good exhibits are as low as 6. The rows of kernels should be straight. Ears overly large in circumference will likely have large cobs, which tends to late maturity. Ears undersized will have a less number of rows or smaller kernels, wliich is not desirable. Shape of Kernels. — The kernels should have the shape of a keystone on the broad sides, and the narrow sides should ])e parallel. Kernels that are rounded or shoe-peg shaped, or wedge-shaped, are objectionable. The indentation should be well marked and the germ prominent. The exhibit will be cut one point for each ear having objectionable kernels. Uniformity of Kernels.— The kernels should possess similar Nebraska Boys'* and Girls'* Associations 29 characters, i. e., after the rounded kernels have been shelled from th tii>s and butts the remaining kernels should be as nearly alike as possible. The kernels of each ear should be like those of every other ear in shape and size. This feature is considered in order to make it possible to secure uniformity in dropping with the planter, which means a good stand. Kernels having the proper shape are considered to be richer in protein and oil, and of higher vitality (stronger germinating power). Color of kernels. — The kernels should be of the same color, and the color should be rich and bright, typical of the variety. Faded and dull-colored kernels indicate variation from type, injury from weather, or injury from disease. For each white crowned kernel in a yellow or red variety, the exhibit will be cut one-tenth of a point. For each yellow kernel in a white variety the same cut is made. This feature is considered to encourage purity (trueness to variety) and free- dom from mixture. Notice that the cut is very small for off-colored kernels, and do not discard ears that are otherwise desirable for only a slight mixture. Space Between the 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 part the judge will cut one-half point for each ear. If the n^ws should be less than one-sixteenth and more than one thirty-second of an inch, the judge will cut one-fourth point for each ear. If the kernels are properly shaped, the rows of kernels are apt to be the desired distance apart. If the ear has ill-shaped kernels, such as rounded, three-cornered, and irregular kernels, the furrows between the rows will likely be too wide, which in- dicates a loss in proportion of corn to cob. Tips of Ears. — The tips of the ears should be well covered with regular, uniform kernels. The proportion of tip covered or filled must be considered. Long, pointed tips as well as flattened and double tips are objectionable. Ears with cobs protruding beyond the corn should be discarded unless they are exceptionally good in other points. go The University of Nebraska The Judge will add together the length 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. It is better to select ears that have the butt kernels regular, thakis, extending in line with the rows of the ear. When the shank is removed, the depression at the butt of the ear should be well marked. The butt of the ear should otherwise be rounded and uniform^ not fattened, ox^en, swelled, or depressed. Color of Gobs. — The cobs should be uniformly red or uni- formly white. For each white cob in the exhibit in which red cob predominate the exhibit will be cut one point. klarket Conditions.- — The corn should be well matured, firm, and sound. Where the corn is to be scored early in the fall, the judge will make allowance for this feature. In considering market conditions of the corn, take the ear in both hands and twist it slightly. If the cobs are not dry and the kernels loose on the cob, it will be very noticeable when the ear is slightly twisted. For each ear deficient in maturity, firmness, and soundness, the exhibit will be cut one point. It will be observed that ears with overly large cobs tend to mature later; also ears with undersized cobs which bear kernels of proper length are apt to be weak, and break and shell too easily. The size and quality of the cob determines largely the early or later maturity of the ear. V/eight of Grain. — The weight of grain to the ear is the most important consideration. Twenty-five points out of the hun- dred are given to this feature. Suggestion: Perhaps one of the best ears that has been selected before the final selection is made will have some prominent defect; as, cob off-color, or contains kernels of a variety of another color. This ear could be shelled and weighed, which would give the exhibitor an estimate of the approximate weight of grain for the ten ears selected. Nebraska Boys^ and GirW Associations 3i 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 17 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. Length of ear 6 to 7 inches, weight of grain 8 ounces. For each ounce given length, cut the exhibit two points. By studying the corn in this manner, you are training your- selves for the judging contest, and the ten ears brought to the contest will in a measure show your ability to score corn, THE SWEET CORN EXHIBIT Since sweet corn is used largely for roasting ears and can- ning purposes, little attention has been paid toAvards perfecting the seed ear. Good, sound, well-matured, viable seed is just as essential to the production of good sweet corn as is the case in field varieties. Practically the same standard used in field corn can be followed for scoring sweet corn. The ears Avill be smaller, depending upon the variety used ; also wrinkled kernels with more pronounced indentation are to be expected in most varieties of sweet corn. Ten ears will constitute an exhibit. It should be selected and cared for in the same man- ner recommended for field corn. Premiums will be offered for the best exhibits of sweet corn in the State Corn Contest. THE POP CORN EXHIBIT Since pop corn is used only in its mature state, in selecting an exhibit for the contest follow the same general directions as enumerated on the score card for field varieties. A differ- ence in size of ears and size and shape of kernels is expected. Highest premiums will be giA^en for White Rice, since it is recognized as the best variety by dealers in fancy pop corn and confectioners. This variety is grown throughout the United States. Ten ears constitute an exhibit, and premiums Avill be offered for the best exhibits at the state show. S2 12 072459032 The University of Nebraska RECOMMENDED LIST OF BULLETINS 1. Experiments with Corn. Bulletin No. 91, Nebraska Agri- cultural Experiment Station. 2. The Production of Good Seed Corn. Farmers^ Bulletin No. 229, U. S. Department of Agriculture. 3. The Selection of Seed Corn. Circular No. 71, Ohio Agri- cultural Experiment Station. 4. Indian Corn. Bulletin No. 147, Kansas Agricultural Experi- ment Station. 5. The Selection, Preservation and Preparation of Seed Com. Circula>r No. 2^ Indiana Agricultural Experiment Statian.