| (G43 ——t >> = © sad a) Ae a) — Manual of Cereal and Forage Crop: LIVINGSTON & YODER A Oe a | : | | GopyrightNo_ COPYRIGHT DEPOSH: sd { Soest rect i i fi i CISC) aca MS tran AY Oe i y HrACeN Ao ou Une hare ; Brats sens i bits f ON AN ets) ~ LABORATORY MANUAL OF CEREALS and FORAGE CROPS BY GEO. LIVINGSTON ASSISTANT PROFESSOR OF AGRONOMY IN THE OHIO STATE UNIVERSITY AND MALON YODER ASSISTANT IN AGRONOMY IN THE OHIO STATE UNIVERSITY R. G. Apams & COMPANY CoLuMBus, OHIO 1913 gees i a casino \ PREFACE. Almost all of the exercises contained in this manual have been given, during the past two years, as laboratory exercises in connection with the regu- lar Cereal and Forage crop courses at the Ohio State University. For the most part the outlines and instruction sheets were run off on the multi- graph, on paper punched for insertion into loose leaf notebooks. While this system has some features to recommend it, it is on the whole more desirable to have them bound up in permanent form. More than one laboratory period, of two hours per week, will be required to complete all of the exercises, but when no more time is available, such exercises as are deemed most important may be selected for study. Many suggestions have been gained from various sources, especially from Hunt’s “Cereals in America” and “Forage and Fiber crops,” Shoe smith “The study of Corn,” and Call and Schafer’s “Agricultural Laboratory Guide.” The rules governing the grading of grain have been included with the permission of J. F. Courcier, Secretary of the Grain Dealers’ National Association, to whom the authors wish to express their thanks. THE AUTHORS. (9) (6) (7) PRELIMINARY NOTICE. Label all parts that are to be shown in each drawing. Use a hard pencil (4H) in making the drawings, and ink them in at your convenience. Use Standard Engineers’ Note Book (8x10) which should be supplied with heavy paper for the drawings, and lighter paper for the notes, Do not make the drawings too small, usually about one-half page. Use one side of the paper only. Make the notes brief and concise. Use one side of the paper. Write with ink. The following reference books should be consulted frequently in con- nection with the laboratory work. All can be found in the Library: AN GAR COMO PAMONRVNIL) IEXOMMEAUNY 5G isc oagooeecaccc Percival. CORN EP LAINIDS Gigs ccyeenscc nite Sars nie tare ereiereeel che Sargent. OH REAULS MUN AIMEE EMC Ay vay ee sae usenet nate Hunt. EXAMINING AND GRADING GRAIN....... Lyon and Montgomery. AM SUD) WOO Ol \VWVIE DVIS Bdiakinoodcooebacdss Donlinger. FORAGE AND FIBER CROPS.............. Hunt TEE BOOK OB CORINGM ee sae see toe Shoesmith. Bulletins of the Experiment Stations and the United States Depart- ment of Agriculture should be consulted in looking up references. They may be found in the Library. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 1. CORN. LABORATORY EXERCISE. (Label all parts in each drawing.) 1. Draw a kernel of each of the following types of corn: @ Ot go bo (Germ side up.) Dent Flint Soft Pop Sweet Pod 2. Make a longitudinal section of each of the above, showing: On iB 2. 4, Make a cross section of the same and draw with the germ side up, show- Hull Endosperm 1. Hard or horny 2. Soft or white starch Germ 1. Senutellum 2. Plumule 3. Radicle Tip cap ing all the parts. Make a comparison of these types of corn showing wherein they differ in regard to— a 2. 3. 4 Make a drawing of a newly germinated kernel of corn, showing: ib 9 = 3. Size and shape of kernel Location of hard and soft endosperm Relative amount of hard and soft endosperm Size and shape of germ Plumule Radicle Coleorhiza 10. 11. 12. 18. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Make a drawing of a corn plant eight or ten days old, showing: eeernel 2. Plantlet with unfolding leaves 3. Roots 1. Primary 2. Secondary Make a drawing of the roots of a mature plant, showing: 1. Primary roots 2. Secondary roots 3. Brace roots 4, Base of stalk Describe in a general way the evolution of the root system of the corn plant from the time of germination to the ripened plant. (a) Does the corn plant have a tap root? (b) What is a fibrous root system? (c) What physical factors might affect the root system? Describe the arrangement of the leaves in the young plant. Is corn a monocotyledon or a dicotyledon? What is the distinction between them? Draw a portion of a corn stalk bearing a leaf showing: 1. Leaf sheath 2. Leaf blade 3. Ligule 4, Auricle 5. Rain guard 6. Mid-rib (a) Define node and inter-node. (b) Are the inter-nodes the same length throughout the stalk? Why? (c) Discuss the fibro-vascular bundles as to their location, structure and function. (d) What is the structure of the pith? Its function? (e) Where does growth take place in the corn plant? (a) What is the arrangement of the leaves on the stalk? (b) Where does the leaf grow from? (c) Discuss the purpose of the leaf sheath, ligule, auricle and rain guard. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. of (d) What gives the wavy effect to the leaf blade? (e) What is the purpose of the mid-rib? 14. What is a staminate flower? A pistillate flower? Locate each on the corn plant. 15. Is corn a self fertilizing plant? Explain the method of fertilization, tracing the route of the pollen grain. 16. What is a barren stalk? EXERCISE 2. IDNA eee eieomals Seva lei oneoeney anal et ens a teneeLauaints SELECTION OF SEED CORN IN THE FIELD. From the rows assigned by the instructor, select twenty ears of corn that in your judgment will be desirable for seed. In making the selection, the following factors should be considered: (1) Maturity (2) Environment (1) Rate of planting (2) Abnormal conditions favorable to growth. (3) Vigor of the plant (4) Ability to stand upright (5) Height of the plant (6) Height of the ear (7) Angle of the ear (8) Size of the ear (9) Freedom from disease. In your notes tell how the above factors influenced your selection. 8 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXXERCISB 3. EAD EES Aster SNGIAD ches aaa delis ere sine eee . STORING OF SEED CORN. Hang up the ears you have selected (employing the method indicated by the instructor) in the laboratory or store room. Label your selection with your name, date of selection and variety. (1) What is the essential factor to be considered in the storing of seed corn? (2) What methods other than the one you employed might be used? (8) Discuss drying of seed corn by artificial heat. EXERCISE 4. DATING ARE esa EER ARTE ha oe Cioc CORN JUDGING. Before one is able to judge and select corn intelligently, he must be thoroughly familiar with all of the details of those factors which influence quality and seed condition in corn. Having once acquired a working knowl- edge of these details, it is necessary for him also to have a conception of the relative importance of the major points, such as maturity and seed condi- tion, uniformity of grain, etc., as means of determining the value of any ear or number of ears for seed purposes. Too much emphasis is commonly placed on those factors which have to do with the appearance of ears. Ears of ex- cellent appearance often yield less than others endowed with less beauty. Since, with our present knowledge of corn, yield cannot be associated with physical appearance with any degree of definiteness, more emphasis needs to be placed on the maturity, adaptability to local environment, and seed con- dition. These three factors are easily emphasized in the method of judging employed in exercise 4. Several exercises with the outline in Ex. 4, and employing two ear samples of general classes of corn will enable one to gain familiarity with the qualities of corn. LABORATORY MANUAL OF CEREALS AND FORAGH CROPS. 9 Compare the two ears in two ear samples according to the points in the corn-judging sheet (p. 12), and record the differences which you find. Ex- press the degree of difference as slight, medium, or marked, putting these terms in the column under the better ear. EXPLANATION OF CORN JUDGING SHEET. A. Maturity and seed condition is of first importance in the selec- tion of seed corn. The assurance of a crop of corn, insofar as the selection of seed is concerned, is first determined by the vitality of the seed used and secondly by the earliness or lateness of the corn. Immaturity means not only lower yields, but also poor seed condition. Maturity and seed condition are determined by: 1. Hardness of grain and cob. The grain should be firm so that it cannot be pressed into the cob. The ear should be firm and rigid when slightly twisted by the hands. 2. Weight of ear in proportion to size. An immature ear has a lower weight in proportion to its size, after it has thoroughly dried out, than one that is well matured. 3. Color of ear and kernels. Immature yellow corn has a dull mot- tled color of light and golden yellow. Many times the crown of the kernels are golden yellow with the tip of the hull showing a light color. Immature white corn has a dull white color. Ears that have been exposed to moisture conditions are dull or bleached. The cobs of immature corn are often dull in color. 4. Color of kernels. The tip of the kernel should not be pale. The germ in cross section should not be pale, dull, nor brown. The color should be light creamy yellow. There should be no white spots or a light colored streak from the crown to the tip on the side opposite the germ. od 5. Shape of kernels at tip. Thickness at the tip indicates a large germ and well matured corn. A wide tip insures a large germ, a pointed tip, a small compressed germ. 6. Size of kernels. The kernels should be large, and quite thick, in- dicating a large germ and a plentiful food supply for the early life of the seedling. 7. Size of germs. A large germ indicates a vigorous embryo. 8. Freedom from mold and fungus disease. The presence of disease indicates not only poor seed condition of infected parts, but also suscepti- bility to rotting when planted, if inclement weather prevails. 10 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 9. Freedom from breaking off of the tip caps. Kernels from im- properly stored or immature ears frequently leave the tip cap in the cob when shelled. The tip cap should remain on the grain to serve as a protec- tion in case of unfavorable conditions in the soil. Breaking off of the tip cap is usually, though not always, associated with low vitality. 10. Freedom from insect attack. Any attack by insects reduces the vitality of the seed. 11. Freedom from blisters. Blisters on the kernels are due to the presence of an excess of moisture at harvest time or improper curing of the seed. They are associated with poor seed condition. 12. Freedom of tip cap from cob chaff. The presence of cob chaff on the tips of kernels after removal from the cob is an indication of im- maturity. 13. Proportion of hard to soft endosperm. A high proportion of soft endosperm in the kernel is usually associated with immaturity. Make a final placing of the ears for maturity and seed condition. B. Uniformity of kernels is important as an indication of the purity of the grains in an ear of corn, and also of the accuracy of distribution by the planter. Straight and uniform rows from butt to tip of ear insures the greatest possible uniformity in size and shape of kernels. Notice whether or not the indentation and color are uniform for all kernels in the ear. Make a final placing for uniformity. C. Amount and proportion of grain to cob not only influences the yield of shelled corn but also bears a direct relation to the feeding value of the corn. This point is of value in judging feeding classes. The proportion of grain to cob can be determined by: 1. The weight of ear in proportion to size. Other things being equal, the ear with the heavier weight in proportion to size has the higher per- centage of grain. 2. Depth of kernels in proportion to size. The cob should not be too large, and the kernels should be fairly deep, the depth depending upon the type or variety and the latitude in which the corn was grown. 3. Space between grains. Any space between kernels reduces the weight of grain and the proportion of grain to cob. The kernels should be full and strong at the tip; and there should not be much space between the kernels at the tip when viewed in the ear. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 11 4. Filling out of butts and tips. Any uncovered part of the cub re- duces the amount of grain. While covered tips are not indicative of higher yielding corn, from the standpoint of feeding value alone it is important to have well covered tips. Make a final placing for amount of grain. D. Shape of ears does not seem to be directly associated with high yield, but it is important in that it influences uniformity in type, and amount of grain. The sides of the ear should be straight, and the width of the ear should be carried well towards the tip. Unless variety standards specify otherwise, the tip should have an abrupt taper and a well rounded outline. The butt should be full and well rounded forming a depression at the shank. The circumference should be approximately three-fourths of the length of an ear. Too large a cob lowers the proportion of grain and lengthens the drying process. cooca|loccnoa|asnawallougcualloons.c)ocac0% Bi LGolor ofvear ama Kernels’. sscrcsats ats wacerarckcieceie letneeut 1s (cke | obake voter all enatevetoser leaner vel epeleratenelf sleretstenel eeceveteee | ekot= tl | aneketatate | ete (1) Due to immaturity.................-.-|--...-- FAI SRnOG ooo oG osm on ladocnivoonoulbodeuollasakoplloodoec|loacs: - (2) Due to moisture conditions...........|--..--+e)ee eens fees ee efe cece ele eee selene eee leebneoleocabolendodn|ooscs - A AL (Collar Git Wataaosbeognocsccnoca0scddonoubolbonacaer (CID) AME HD) Soocoosoc connecoonpocobDonoSDoglpcoooUdS (2) Germ (cross section) ..........+-0+.--|e-eeeee (3) Side opposite germ..............-ee ee feeree ees 5. Shape of kernels at tip.......-...-e eee eee fe ceee eee (i) Warts snes Gooosboasssoodeospaoasdeers|porcooce (BD) NWN soo Goconcassckondodoooseogsaccs|boorooce GaeSizelotikernelseecemmnt necessitate teeirer| cr ae i, SiO Oi SOIMGs ss ooobocuossobaosego goo snoRe|s 000 8. Freedom from mold and fungus disease 9. Freedom from breaking off of tip caps......]........ 10. Freedom of attack of insects..............|.-c0-0-- 11. Freedom from blisters..............-.eeeee|eereeeee 12. Freedom of tip caps from cob chaff.........]......-- 13. Proportion hard to soft endosperm Total maturity and seed condition..........]-... B. Uniformity of kernels in:.......... 7o0500000000|f0.000 ily SBS Fe digooobossnsocdcodononcoouadoo0C daar cattery 2. Shape as viewed in ear.............-+----- Peat BR Gol Gonasnonopscoo0snsoac0b 000 DdaDOONOIDN Sentra AM lndentatlonimenieeeninneieiiertirtrrrverierircrrit: So0bG000 Total uniformity of kernels.............,-- auc be C. Amount and proportion of grain to cob......... Uvateie siete ell Siceve wail avons el o/ei| leoet ke-el[fevetevevevalllatetateteval|letete sfeyel| stexetetene|eketeneteeel| Ele tenmaas 1. Weight of ear in proportion to size.......-. Pdbodn |koouballsoccosladadodlosoodnlianoouollaqadaclladosonlloosccalfecncno- 2. Depth of kernels in proportion to size Off.......-|--..+-[eeeeee|ee eee ele e eee eleee ee ele cece elses ee ele eee eeleceees @olN Goononoocnoosdp oud ooouD Ds DOdoDADE ANOS seacanou 8. Space between kernels...........2---seeeee Sessaaae (iD) ANE GID Goodssbosodcopoussuboogssoundss wee ae ats (2) ING CHO S555c0dond0090R0008R000000R. SenOp ORS 4. Filling out of butts and tips of ears........[ecce see eeee ee e|ece ee elec ee ele cee lee e eee le eee e elec eee slen eer s|eneees Total for amount of graim........2-2. 2. ces [ecreececfeceec cece er elee eee elece cece ceer clone ae clecececleceereleceane D. Shape of earS......eccce cee eee eect ect ees eert fetes eecelece ee sle eect elecee cele ceceeleceeeeleneecalecceeeleseersleccees 1. Cylindricity 0.0.0.0... cece ec cee cece cee cee fe cee reece ee cs ele eee efe ec cceleceseelennccclecsesslecsccelaccereleowess (i) Shapes ontipee ener iii amie era SERB ESS GO Son Sobers acdc odlooonoolbododelmaaaqullasond clocoddoloo 20s: (Q) Sireme Oi Witt so sobbbo5u0egdsc0soa0c0 HeAnean sSascclosdepaldeascrlasaceolloodanclladconbllanoaoolooacec|lasann. (3) Fullness in middle portion............ Faas eyanece a uaretataven|lelsnavevevell edatere eral l Siegen rebel eterslotereelltobere terete leteyetatetel | otetepatets | eaiateeas (4) Straightness of sides................-- Petan AUIS CROBA dnGroaladoooniicond sodlospneclboaooollaccsballsooccoss0cs 2. Length and circumference of ear........... Hocdododlsnnandlontodalgcoondlidbooualsadnpollogdooulluaagoa|csoadalls oon. > Metall Tom Pees 44 sooscosononsooonenesoudEs ERE na BAanedl WoAboulsao hed sca nGolldsnoudlsdcoaoloagddollhoopoolls sons - 1D, (COmmMOSNOM GaodesoddoaononaddoancosgdooooDsCS SREH Sao SEE OOE Gesconloasedalbdoand bonooollaanendibouodollocoso ole cous. 1. Protein—amount of horny endosperm...... Lee scevesut el Rosre crew ane cecenesl ote etevetel|ianenerete ley feietersuetell etelevetevelltevelova tate! |(ctteiete= ets) | eeteneteae 2 Ot“ sre OR GEtMeoboogdnoo2so00000900R000 OAH AGA gaenlscuonaladcooslabancolaadconlsoonsnl|loboddallosceoclnccus. jal WS)renile Seddadsnadedosaasdooncoodn opougoedanoouS RRS ASE Gans Mea doalnosodddapobollsoadoniocoradiocdoncllocoosciiscene- Total of all qualities.......... see Wiatiastotaberets s dleletu re eilevigl ata Pelee tara el[lndey weve /ellleabe olen) over erect [teuese oy ste) ete peeve Ceteeene | aetna Tae ———— ——————— DATE ... eee eee eee ee eo eee re 14 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 5. No. of Sample CORN JUDGING. (Placing of ears within five-ear samples. ) First eee ee ee eee ee Second Third Fourth Fifth CROCCO Dac Correct Plac’g ecm cere eee t eee EXERCISE 6. CORN JUDGING. (Placing of five-ear samples. ) LABORATORY MANUAL OF CEREALS AND FORAGH CROPS. No. of Sample First | Second | Third | Fourth | Fifth eee cary Correct Plac’g 16 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. CORN RECORDS. EAR-TO-ROW AND VARIETY. Node Bearing Ear. Count from first node visible above the ground. (Average of 10 hills. ) Leafiness of Plant. Very leafy (V. L.); Leafy (L) ; Medium (M) ; Poor (P) ; Very Poor OVEVES) Maturity. Very early (V. E.) ; Early (E) ; Medium (M) ; Late (L); Very Late (Ys 1a). Down Plants. Plants standing at an angle of 30° or less with the ground. Broken Stalks. Stalks broken at a point 24 inches or more below the base of the tassel. Barren Stalks. No kernels produced. Useless Plants. Extremely small ears, or less than a dozen kernels. Suckers. Plants that do not have an independent root system. Angle of Ear. Erect (E) ; Medium erect (M. E.); Medium (M); Medium drooping (M. D.); Drooping (D). Height of Stalk. Measure to top of tassel. (Average of 10 hills. ) Height of Ear. Measure to node bearing ear. (Average of 10 hills.) (When two ears are present measure height of lower one. ) Brace Roots. Very good (V. G.) ; Good (G); Medium (M); Poor (P); Very poor (V. P.) LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 7. Ce i ROweNOr ee areca | Total Hill Number........ 1} 2) 3} 4) 5) 6) 7} 8) 9)10)11)12)13}14)15)16)17/18) 19/20 21|22/23/24/25)|Number| 7% Srallks Tat Ive oosoadloalldollocioolidellocllad|loaloo|salloallcallac|ioalloulicclioaliocijoalioal|e.cllaalico|loaiidallloaccodoallocns SWUPGESHSS oo conosco noodladiicolloalloolloclloolloa|loclloailoolloall Ssllociloollesl|oalia alioulloalloallaalicdlion|loajoalllooeoacocllocas Broken stalks.......]..|.. Walle alociballosiiculicdiiccicallaci|ledesacodloccd Barren stalks.......|.. dallecllaclipallosiiodilocloasiloaliseioulisalloalloaiicallesiiaallocllanlidalloalicolloollaclildoosud0dlocad Sremtetiesal MET. oa cod|e ollooloalioclaallcallaol\oclleclloc|loollaclisclicallacliaailcallaallociiag||ocllou|loc|loollon PR ee jae No. 2-eared plants...].. Saldajjociodiés|loolloclaciloalisclisalldc|iauilog|lociloalioa|lon|icblledliscllocl|salloalllaccocaccllanca ) General qualities of row: Mie tari tyaeasee tater tere tary yeteteices xichcrsiatemteratererciata Amolenot (ears: lasiha sa sadoor eter siora rae ILGENmESS On DMkeNiGocadsoecdsaccudedocoae Heightiok iconic misciwicc teen ceesienes eich tlotaplantcenaceaerecer icine ie: Sirhan four Gels sogaconeoadodedcededoud SizeKo fear yer cel atersieyekoine ois wy aes eels IRO WW? NiGheddanecdduosudccodd Total Hill Number........ 1} 2) 3) 4) 5) 6] 7 8} 9)10/11)12)18 14/15)16 17 18)19/20/21/22'23 24 25 Number] % Stalks lee err lae dallsallodinalooltac|loalleollediaclldollodiballoollacioulloallodiibellocitaaiiadiiaullaalllanocacac | Suckers sya eels veleefeclec|ecleclecfec]esfes[eelee}enlecjeclee|eeleeleelealeelealee|eel ceeeeees Broken stalks.......|.. Aisiilsbooboode Barren stalks.......].. sollool(Gallocliodileclioolloolléalloalisallociialloclloolicallaciicolisalloalicallaallaalloalllaccocacalléiacc Smutted plants....../.. a all eal el eealsel ial la etos | RReeeamrnt Ia No. 2-eared plants...}.. sfeclecfec|ec|ee|ecjeclec/eslee||eceeesesleees General qualities of row: IMGT SHORT else A May ei ima army Alay 8 ad INTEIS Oie AiPoodausddevooswmoco ob eoanno co Weakimessmoteplante seer eaten eect IRIS Cit Coils cadcigausuooopcacabaccease Height of plants Size) Of) eanen ce. Stifiness of stalk EXERCISE 8. VARIETY STUDY OF (¢ = | 14 a No. hills: per TOW. +. jo sceise eta] ose ols sles seinse)[o.am ote. fever sezal reser ens lekaciel sce sclerotic icici ea i No. missing: Hills. cccsecsssced+ee|semecwoeleceameseloseesces|er esmecalcty se coe pees cl lbks casts cls sence cas a A No. hills having © |) Neeeworiefs cntenecielelec ects allie jee plectsicis\cc|eleicjalelci= |ciaacssi-I3)s| asic sta lle ; ster lesc ccd cio cols nscon close ecw etall versed: erilvesu eters opileveienelelesecel|Presederevetatn |ltefeyeseynsotel|-felazey-\esele| lites cicaese) hci dede | Read aaa : Bieri iy bell! all uA gene a Be eee ccc ee a'elevsie le ctese eresete [Elero1ete/s ovellln retei=iotete||elonelstolesata latest Tonoiel Sie ieienag | B Gtalles.. ccseisice wisielsaie oo ele oven ciovclo grovel erctereiclnveyell ie ererecorm an iei~ wsareinsel|ove)msele ciclnla/eieis (aiese/cl| (clei clescl=le]\ cic) sical aaa | a ’ A et alles: cis s-seo es cig gvhiss caja iciey reload |Peerecetoters lle ccleneyei =| Gols eleyers}alflncteye eleietey| Neselesevakesell(eseccinfe so shchc leita adam . SCOTS ee cc sc ileie mini ckaeicince ols clea ersten loce Meal Severotevstevel eleveravavel=/el[efe/eie'e/elevel|ore/eleJaipleic}is\clereieiese)™)|c/olr circa hacked aa | rr ; Broken Stalls iis occ ccc ccc Mcislerstereue fall store aver sralllevovele evetel| stato letelere|[iele/eveletole/=lljreiefai= sh-vel[cveieisicle ele] ches lcs cickell icici a aia (ea aaa rr | GSrtted Stallkesa cc ec sycececlesce cal ereielevane Heel Wie eaepacetevelisststeefoveval efeletovaletern||evntev=ioinia)=i|iczcisheutzsoln|(sackelnscic\ ciel alle aaa | TPES GRA aAUn Soe eos oueeallWoodetadllocdacanscliadedouccllasooscoc|ibboocopdioroaonpaepotcoanipcapoeog acoso oma) 2000008" Height of stalks: o.0.cceesoescncn| nme se tc lemeeineen| see einretecicisis| sara vie clcieiic0 -iclsitasc 5) ace aaa aaa Height of Gari sas sosceauaceeece| Maree sulscieiess|eise resins lee teclcra|i:slellelinil|eis=iccie ciate cic:/ cece [sie mmeieiie[ei~eisiree ailclcicisi- elo -isis lisa isis a haa Brace root) develapmienta see ssa leeieisises [ereterer ols -l[elereeiece evel selsysreleverel|esessieneieye| evs cicio 015 to ice ca ac Insect injuries vcs. jes sscecece ese recee selene sie a[lce ciel leer emilee oes icra oir st losis ate aaa crc Per cent of hy URIS ELAR AS scale cle arom ei cicinlsess elesterter clccleiclterets| cris sine cia | Too-eared plants. cassie ec[esess esas ace oe ee|ncer ese s|ome seer caiceerrc|ceisasc mcs saa aaa aac cc Broken stalks: co.cc cusculededenweleaise edenlese stealer melelerl ehenreziovee eter 7cilelnic sini io ale aaa weeneeee Maturity coscscesnecis tise beees Wetieeaeel cine ceel'lteeeomnleciacemecieccc osc |-ccccoa aids da | acre a eee eel 2N IN THE FIELD. ewe c reel t ee eww e ele rere ee ele eee ewe ele were eee ie eres sels essere slerann cere cleseeeserlseeeseral(sesreceerlsreseesalsrsesese BS ISCISISICISIgIg (CICISICOIGIgis! ICiCiCiCiSIOIgic! (CCiCiCICnCiCnC! ICICICICICICICIO! ISIC IOICIGH NCiniCnC icin iCiC! ICiCiriCi ic icing ICiCiC icici ini Ii icici icing Cicic nr airtel Cacia ica aca fe mw meee ele ee ee ee ele mene eee le rece ee ele ee wees ele seer seals aeeceseler areas esleeesesselsesererselsaeeesaeieeeeseeriersescas mele meee eee le ee ene eee emcee ee le meee tener ener ele ee ee reels cesses a les esettenlereeesealereeseerieresscerleeeeeseeisesarsas ele meee ere le meee ee ele meee rere weer elec eee ese le ee ensenleseeesaalererseesslsrsesesaleesesserlssseseral(scesseselseseseae Peele meme ee ele ce eee eel ere ere e ele ee ween elec eee reals esse see see ee eeslte esse asain ene aselssesesenleeeeseeel(saseseeslsseessae 20 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 9. THE GERMINATION TEST OF SEED CORN. Use the ears selected in Exercise No, 2. With pins and tags number the ears from 1 to 20, consecutively. Examine several kernels from each ear, and estimate the percentage of germination. Record your estimate in the proper column in the outline. MAKING THE TEST. Place in the bottom of a germination box from 1 to 13 inches of moist sand. Cover this layer of sand with a piece of cotton cloth. Remove six kernels from various parts of each ear to be tested, and place them in the square corresponding to the number of the ear. Place another cloth over the kernels and cover with 4 inch of moist sand. Examine the test and apply more moisture from day to day as needed. When the test is completed make a careful examination of each kernel, and tabulate results. Remove sand and cloths from germination box, and clean and return them to proper places. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 21 O00 0 00.0.0 6 Oro oO 0 .0'O Hic RESULTS OF GERMINATION TEST. Ear No.| Strong Weak Dead Percentage of strong germination en ae TSS) Uo Sy Estimated germination et ee ee ee ee ewer ee eee eens cee ee ee ee ee ee et ee ee eens eee eee ee ee te weet ween eens the test. (2) (3) (4) Write up a report of the test. Explain the importance of an accurate germination test. What factor may influence the reliability of the test? Compare your estimate of the per cent of germination with the actual results obtained by 22 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 11. PATS Ee eve dition oanmeee ifeti eaecraere eH hree e THE MOISTURE TEST. By shelling a few kernels from each ear make a composite sample repre- senting the twenty ears selected in Exercise 2. From this sample weigh up 100 grams for the moisture test. Transfer the 100 grams to the distillation flask of the Brown-Duval tester. Cover the corn in the flask with high grade machine oil. This will require about 150 ce. Only oil with a flash point above 200° C. should be used. Connect the flask with the condensing tube and apply heat to the screen below the flask. So regulate the flame that it will require about 20 minutes for the thermometer to read 190° C. When this point is reached, ex- tinguish the flame. After the water ceases to drop from the condensing tube, read the test. Run the test in duplicate. RESULTS OF MOISTURE TEST. Per Cent. of Moisture. Sample No. I. Explain the principle upon which this test is based. II. What factors influence the moisture content of grain? Ill. If corn with 154 of moisture is worth 50c per bushel, what is the value, upon this basis, of the corn you have tested? IV. If corn with 204 of moisture is selling at 60c per bushel, what is the value, upon this basis, of the corn you have tested? V. Why should the farmer and feeder be interested in the moisture test? LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 23 EXERCISE 12. DATE CC eC ee eC FINAL SELECTION OF SEED CORN. From the twenty ears that you selected from the field, select what in your judgment are the ten best ears for planting. This selection should be based upon the germination test and the points brought out in Exercises 6, 7 and 8. I. What are your objections to the ears discarded? II. What criticism can you offer against the ten ears selected? III. Do you consider “type” of much importance? Why? IV. Ina few paragraphs, tell what are the essential things to be considered in the final selection of seed corn. 24 LABORATORY MANUAL OF CEREALS AND FORAGE Crops, EXeRCISE 13. DAMM eos asicbe ds cae oe ae VIL. WHEAT. (Label all parts in each drawing. ) Make a drawing of a wheat spike as a whole. Remove all the spikelets but one (leave spikelet about midway of the rachis). Draw front view showing how spikelet is attached. Draw side view of the rachis with the one spikelet in position. Draw a spikelet detached from the rachis. Dissect one spikelet each from a smooth and a bearded variety. Draw each part Separately, arranging parts in proper relative posi- tion. Draw a kernel of wheat showing : 1. Suture. 2. Cheeks 3. Brush Make a longitudinal section of the wheat kernel through the suture, and draw, showing: 1. Germ. 2. Bran. 3. Endosperm. Make a cross sectional drawing showing the same parts as in Bx- ercise VII, showing by shaded areas the differences in the physical characters. Examine and make cross section drawings of red and white wheats. What is the difference between them? From the study of the spike, what four factors would materially af- fect the yield of wheat? What is a spikelet? How many outer glumes per spikelet? What is a sterile spikelet? A sterile flower? Why is a long brush objectionable in milling wheat? Is the germ on the side of the kernel next to the palea or the flower- ing glume? Compared with corn, is the germ of wheat large or small in propor- tion to the size of the kernel? How does the shriveled kernel compare in its physical composition to that of the plump kernel? Which is the more desirable for mill- ing purposes? What is the difference between the physical character of red winter and hard winter wheat? Red winter and spring? Red winter and durum? Red winter and white wheat? LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 14. VARIETY STUDY OF WHEAT IN THE FIELD. (Four or five weeks from date of seeding.) Variety. Color of foliage Presence of insects General appearance No. of plants per rod Calculated plants per acre Pee Cn an eee eee eee rete eee sete e eee e ss cseee eoc er eee ee sere ete eee ee eee see eee se eee ee ee see eeeee Se ea) Pe i i Variety. Color of foliage Presence of insects General appearance No. of plants per rod Calculated plants per acre eee eee eee ceeee eee e were eee ene (In noting vigor, stand and general appearance, base the marking on 100 as perfect. ) I. Locate the seed grain, temporary roots, permanent roots. Sf. nent root system? a severe winter than that planted less deeply? In the strip along the edge of the plot carefully dig up a wheat plant. What influence has the depth of planting upon the location of the perma- Is deeply planted wheat more likely to withstand EXERCISE 15. COMPARATIVE STUD) (Lab! Varieties. I. Stool — (1) ING) OE CUS. coooaadoaboadenoq9009s02Ge00000005900008 Vein etevssscoleralllejdisic exeleonrope|elererszeketacetene|llevateteyat etetetefel| eeletateieteteketel fe Il. Culm — (il), Weneth) (average of five) plants) oaacosusenbacodnualbcoosopodual|dsooo bs o0q\lboadecansallsaacxancpgicnsson9 655) (4) Number of grains per spikelet (average of five spikes).|...........)...ee eee ele eee e eee elec e eee ence lene en cence (5) Number of sterile spikelets (average five spikes) .....|..........-)eee ee ec ee e[e eee cece eee eee eee e ele ne en eee eels (6) Number of filled spikelets (average five spikes) ......)c..-.eeeee{eee cece ee elec eee ee ce ele e ee tence len eee nee ele (7) Number of sterile flowers (average five spikes)......)cceceeeee lees eee eee ee eee eee eles eee eee elec sees eee ele (8) Number of grains per spike (average five spikes) .....,.......eee|eee eee ecco eee e ee ee ele eee ee eee leee eee eee els V. Grain — (1) Hardness (very hard, hard, medium, soft)........... (2) Size— LADINO AD ore oo NS ST 1 — Average weight of 100 grains.................. *2 — Average length of 100 grains..................., 3— Average width of 100 grains................... Plumpness (plump, medium, shriveled).............. L Oineak (Gila, jolleveny, aiakenblleie)), ooos05500c00005cno00009 iso Crease (deep, medium, shallow ; wide, medium, narrow) Brush (large area, small area—long hairs, short)..... Color (white, yellow, amber, red)................... *Use coordinate paper, page 50. F WHEAT VARIETIES. ID PNG NOL HG wae MUA CeOnOnCC mC nC ECC mC mCnCECmECnCy tory ) Bee eee ee ele eee eee ee He wwe mercer ee en ele eee ewww cele wena ere e el eee ee eee e elec ees e seen lene eesnenal teers eseal(ereeene senses sssnceelevscucecce TOO! GCRCD CCIE EOI ECICS Citi ICICI ECE! ICRC ECE iii Cini iii iC Ci Ci nica icncs ier near neice me nme i iC kari ac area ien (rae De PSememetsd | Uhm ieish els) (rehs)(0 is) (eis) els) s) a») «)e)(«]|\j\=\m) 0) e)(0)'s) (0) \0)/«]|(«\a/'«)\e/* (a\le\/e!/a| ||\« (0) 0) e) ej (s).e\ ©) «]||0//a\ ee -a)elis|(0\e) «)|i« eee) el ele) +)» |\= 6/8) sale «ee e)|\ere c/o) 6 28 EXERCISE 16. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Cr er 2 TD VARIETY STUDY OF WHEAT IN THE FIELD. (Exercise adapted for last of May or in June.) Variety. Color of foliage IPNERSNCS Ohi MATA S noe go sooHollaoocdooosrccpdons Now Ot plants pet rodemnsseren|ereeeieere eric No. of clums per rod Average No. culms per plant Estimated plants per acre Estimated culms per acre sweet ew ese e wes Variety. Color of foliage Presence of insects No. of plants per rod No. of clums per rod Average No. culms per plant.. Estimated plants ner acre Estimated culms per acre eect e tere eee ene tm et ere mene ene eee te were eee ee ee ae a (In marking winter killing, vigor, and stand, use 100 as perfect in each case.) Write up a report of the exercise, with special reference to the im- portant variations that came to your attention. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 29 EXERCISE 17. 1D YAU 3] Nat esta ea 18 2a eee ates be le Me A ae ING Ole EAS |eKON Teneo SO Anon esl NawmeN Cocca fom rone dal Baas OS CoR Gad oSe hoor MGHOaH oes aaea yammge No. Otel rS sPery sO Wearsterey seme el reece eee aI Sres ae aera earecPS Clase ete eta Penal el Giese ere [Eva cae Coaiae ANGERS No; culls HEE MEME Jeo| bescdocagos|seooanspudlladouaHonodlucooucoobollaoseoasbocllacasoasoes AWera Semel shirt plam tones oe ete teralt sepaeer tar aen een Nita vrie | alter ea. | Kany hus aay tna I Galan eek (Ren nna ta) [LGRHITESS Sata pond po nten oor SEBO OIse | Bos eee Ol KT Bao MEIC SEE ei Ce SAORI eae anno pee (COLORMO TeetOliae Cheat verry. rue ee tN GP vey sistce cee eile auc Oana NCU [Be A x oN se) CECE ape cr Callore Gh? crete cacti hOOd Blea omic MOC OU OI IE SEE EEE eels Eres SiS A ar ase Ue Mere | LEA TES Gt ING, Gi MEME ISP stolen saonts sand Bacon Se cPellGeaee Seiad HERD eT Ie eeeetese eeven [ese eee tetrsta (a ae ee INGE on: COILTTIS Hasse TOR ide cha Seer tH Hie saa Bos anl e tS SSIS Ek le IC ENE eal A ISU taste len ou ae iar oeat meee NYCEARS INO, CEiNS jee kites Gaal booconacosG oonee dads ollasobemaodn ncHsbeaate lskeacnoeoe beccerads ANOS INGEIE OFT NENW wh bon hl Noddas spac bacon ddno sous ocenas MBC BeCAAe HAH Sem oe Unl Mane ae ats ILGREGS? See popes poaeaedoese bua bas bende aad lS come rece soo A SHOMAe| Meese ice] Mee erteien linet Gh nna (Col Oli HOE ae voasa orp Manne acs EBa crs ates alae ORS Aaa Soe ames eel le are le eerme e e | ene en ed COLO? Ol Susiiakabeaabplsinscanea GAG neioe mest nora eo.cl none nt stt GRR HUA Seinen | pat eter anion out Write up a report of the exercise, with special reference to the im- portant variations that came to your attention. 30 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 18. DATE - a) b\/) 2) leveliele se s\e as) © me) «).¢ \ehsije/el sin lereliellsi» WHEAT JUDGING. Before one can judge wheat quickly and accurately it is necessary to become familiar with the points that are of importance in determining the value of a sample. This familiarity can be gained by careful study or long experience. The student must necessarily, on account of limited time, gain his knowledge by careful study. This study should be such as to enable him to see quickly in a sample, both the good and bad points, and with both in view, to arrive at an accurate decision. The following exercise was inserted with that object in view. By carefully analyzing several samples, especially prepared for the exercise, experience will be gained that will enable the stu- dent to analyze a sample easily without making the actual separations. WHEAT JUDGING—DETAILED STUDY. Obtain 20 gram samples of good and poor grades of wheat, and sepa- rate each according to the accompanying outline. Weigh the foreign matter and determine the remaining parts of the sample either by weighing or count- ing. Record all results in percent. The total percent for each division (1. e. purity, soundness, etc.) should be 100. Purity. Decide upon the class of wheat (red winter, hard winter, white winter, hard spring, durum) that constitutes the bulk of the sample. Separate all other classes and record under “other wheat.” Record oats, rye, barley, ete., as “other grain.” The foreign matter constitutes all dirt, chaff, weed seeds and inert materials. Soundness. Discard all “other grain” and the “foreign matter,” and study the remainder of the sample for soundness. Sound wheat should gen- erally be bright and free from broken, shriveled and sprouted grains or grains otherwise injured, as from stack or bin burning, exposure, or insect injury. Grains injured from stack or bin burning usually have a dark, dull color at the hilum end of the grain. All bleached grains have been injured from exposure. Separate the sample into sound and unsound lots, and classify the un- sound grains as broken, shriveled, sprouted and otherwise damaged. Color. Since color is associated with purity, soundness, and texture, it is important to distinguish the colors frequently met with in wheat. Ina large degree color is dependent upon classes and varieties of wheat, but it is also influenced by the injuries which cause unsoundness. Separate the sample into lots representing the different colors indicated in the outline, and keep the lots separate for the study of texture. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 31 Texture. The darker colored (dark amber) wheats are generally harder in texture (exception, durum) than those that are lighter in color. Amber colored wheats consist largely of grains with a medium texture, while wheats of a light amber color are mostly soft in texture. One exception is the light amber, durum wheat, which has a flinty texture. All yellow or white wheat is soft in texture. Make sections of a few grains of the various colors and note the general association of color of grain to texture. Determine the percent of grains in the sample whose textures are hard, medium, and soft, respectively. Size. Keeping in mind that the size of the grains of wheat differs for classes and also for varieties, obtain an idea of the sizes of large and small grains in wheat as a whole and then determine the percentages of grains in the sample which represent the large medium, and small sizes respectively. 32 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISW 18. DATE WHEAT JUDGING----DETAILED STUDY. ~ CC No. of sample or variety. Sound grains Broken grains Soundness.... ~ Shriveled grains Winer on GAS obooanlkoobonstesogoac : (COUNT! THEA Sooaans abcoaboocoanpodn Baa Other grains ice naamand|saeceiesencesee Foreign matter ae grains Otherwise damaged Dark amber Light amber Yellowish Small” cooenosoonscueamacoouoccoudcomloos sao stem ww ole meee ewer ewes ee i ed ewww ww ele weer enero eens ele weer ener renee eee eee eee ete ene eee weer eewee eee eee e ween eee eer ecccere eee eee eeeee ee eee eee eeee ee eee eee esce eee wee eeceee eee eee ee eece ee as bee were eeeee peewee ee eeeee (1) What is meant by the term “texture” as applied to wheat kernels? (2) Has texture any relation to hardness? (3) Has texture any relation to the composition of the kernel? (4) How may weather conditions affect the texture? (5) Do soils have any effect upon texture and hardness of the kernels pro- duced? (6) Why does the miller prefer plump kernels for milling purposes? (7) Why does the miller object to wheat that is badly bleached? (8) Describe a good milling wheat. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 33 EXERCISE 19. J YANG ofa gtNt ert eh ann Aree Me Hes eM Ta 1, bo EXPLANATION OF SCORE CARD FOR WHEAT. Weight per bushel — 25, Wheat should weigh sixty pounds per measured bushel. Cut two points for each pound below this. Soundness — 20. There should be no sprouted, cracked, smutty, musty, bin-burned, or otherwise damaged grains in the sample. Cut two points for each per cent of unsound grains. Purity — 10. The sample should be free from mixture or foreign matter of any kind. Cut one point for each percent of foreign matter. Plumpness — 15. The grains should be well filled and plump. Cut one point for each two percent of shriveled grains. Uniformity in hardness and texture — 15. The berries should be uniform in hardness and texture. In a lot of 100 grains determine three classes, (1) grains hard and vitreous, (2) grains soft and starchy, (3) grains intermediate. Cut one point for each three per cent representing class 2 and one point for each ten per cent in class 3. In a fairly uniform sample two classes only may be distinguished. Uniformity in color — 10. Cut one point for each three per cent not uniform in color with the bulk of the sample. Consider “yellow berry” as a discoloration. Uniformity in size — 5. Cut one point for each four per cent of undersized grains. 34 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 19. AD VAMC onary Bou ea eet ol ener eers eA ieee eee SCORE CARD FOR WHEAT. Sample number.......... | | Weight per bushel........... DE siilbs Sis zoisraie sie ove’ |leve Sie letosevetelltelajzvecsh oh exenstisn nena tare ers tatetai|lepetese clave tetetelllsaevevelsyeteretaye Solndnessieeeeci-teetreieeictciers PUR Ree pepEo cool dosoenosuolloonodno spclobocdaqoaulanacdadoddlodasccecnc IDEA onocgdroddooodanoo08 00 NON bAssokonobalinacddondoslodapopeosallocoasdondolloooss050bGlodoudaance IDNA “Gooscusdaoqoudeos IIS} We ounsooaulloonbocopéalledons pebdslladhoodspatilacossaoosallasdsocooss Uniformity in — Hardness and texture...... LB iil aratarocciteltars abe ronoree esas eceils) wrap ever sbovatehet | mratecetsteneltcterel| voleveteretetereds)| cy etereteteteretens (Color aooadeoancosondcdenan IK Dopascosaoc coud cdcodalscesecsconiloseecouaunl|boaddDuoooloauooo00dn Sizelobkernelsseeeee eee eee | BAe Senet arn ae ae pel Antara ane ad olds ian boc c Motallitegeers cess eterna ie inh oseobenapclanatootodalbsbossouanlbbovobooddladeladoudoulladaccx0000 Sample number.......... | | | | Weight per bushel........... PAY | beerccposa| berdaooods| anon cosa alaaaoosondallaaceupboodilbedccodass Soundnessieeenaeeriaetd erat PAD ME es Pe Maataninsl MMnnia ct Moleoedaneadal beaniaca noobie boaaco. IBaritysiel cts sersgeretaatetet cater easel IK PaSrcaneod| bomuaadeci |sacboaoorsla Seed aoSolad sb ocodslloodssiaoss6 Plampnessweeeee ceo eeeoe Tit Kanna onal Maal mba doncallyepnnods calocDos 00.000 Uniformity in — Hardness and texture...... 115) EO RRAE Eee HUN ean MO UaR Raye RnnnaAn Ayala aadoanooolodagac°cl0 Colores son cct ieee eae OH epee sec areallpuas ele vebeperenl lickan sapere tate vel| masters teretcncratell ekehetteke to meretel | ohsteks tetetatetete Size of kernels............ ih DARA NR HI ewan olea Goa aban olboooboulaullbaocaon n4 Total va stiles alse mweysinie ICON BR ieee in MG Eoalbocoaooabe|snododdosolloodacacny a Remarks and reasons for cuts: LABORATORY MANUAL OF CEREALS AND FoRAGE Crops. 35 EXERCISE 20. 1D PNM oF ASANO ENE WAU PB MM Oat et oa MARKET CLASSES OF WHEAT. Preliminary to practice in the grading of wheat each student should make a close study of typical kernels of each of the different classes. This study should fix in his mind the characteristics of each class and enable him to distinguish between them. After a close comparative study of the dif- ferent classes, give in the following outline a brief, concise description of each class, noting the characteristics that will be of assistance in identification. Reg) GTS cor Dapp sabe ra Golde soda bHensHnd lem enner me espueadabiuudsu laced a ib oMlbnnds beeislat 36 LABORATORY MANUAL OF CEREALS AND ForRAGE CROPS. EXERCISE 21. ADAP sarees eeeae cacise ce eee ee (1) (3) (4) (Label all parts of each drawing. ) Make a drawing of an open panicle of oats showing: (1) Rachis (2) Branches (3) Pedicel (4) Spikelets Make a drawing of a single spikelet showing: (1) Outer glume (2) Two oat grains (3) Awn (if present) (4) Sterile flower Make a drawing of a cross section of a single oat grain showing: (1) Flowering glume (2). Palea (3) Kernel (4) Suture Make a drawing of a longitudinal section of the oat kernel, showing: (1) Covering (2) Endosperm (3) Germ. Weight of 25 upper graims........ .. 25 lower grains .......... What is the difference between a spike and a panicle? How many branches in the first whorl? Second? Is there any variation in the length of the pedicel? Compare the outer glume of oats with the same of wheat. Compare the flowering glume and palea of oats with the same of wheat. Locate the germ in the oat kernel. What is an open panicle? Compressed panicle? Side panicle? How does the oat grain differ from the wheat grain? How does the oat kernel differ from the wheat grain? LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. PXERCISH 22. Se ee ee COMPARATIVE STUDY OF OAT VARIETIES. (Laboratory. ) Study a number of varieties of oats according to the following outline. Each student is provided with several panicles of the varieties to be studied. The members of the class work in groups of two, combining data where aver- ages are required. Variety. I. Panicle — 1. (lower whorl to tip Length (average of 5) of upper spikelet).......------+-seeeeeee ees 2. Shape (open, medium, compressed, Gale) cocada 8 Number of whorls (average of 5)......------ 4. Number of branches in all whorls (average of Il. Spikelet — HE 2. 3. 4. 5. Number in panicle (average of 5) Number of grains per spikelet Length of pedicels (average of 10) Color of outer glume (white, yellow, etc.).... Number of sterile spikelets {II. Grain — 1. Length (long, medium, short) Plumpness (plump, medium, slender) Color (white, gray, yellow, brown, red, black) Length of awn (long, medium, short, none) 2 3 4, p06 5. Per cent of hull eee e eee eceeee eee eee cceces ater ee eene acc ee rec escce sec ec es coscce sec eeecececce eee cececccece eee ee ee sccnce sete ee tenors sete ter esece sac cercesere eccosecsecse eee eese acess eee eeeeseace ssc eeecsece (eee LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Is there any correlation between weight and plumpness of grain? 38 1. Note distinguishing characters of the varieties studied. 2. What factors influence the percent of hull in oats? percentage of hull? 3. 4, ing or seed purposes? 5. tween yield and plumpness of grain? 6. weight per bushel? 7. EXERCISE 28. Is there any relation between shape of panicle and yield? VARIETY STUDY OF OATS IN THE FIELD (Four or five weeks from date of seeding. ) What is the common What factors may influence the amount of grain on the oat panicle? What factors would govern your selection of panicles in the field for breed- Be- What physical characters of oat grains may be associated with a heavy Cc Variety. Color of foliage General appearance No. of plants per rod... Calculated plants per acre No. of culms per plant No. of culms per acre (calculated) eee et ee ee eee sence tere eee (In noting vigor, stand and general appearance, base the marking on 100 as perfect..) Write up a report of the exercise giving reference to the important variations that came to your attention. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 39 EXNERCISE 24. PDA ec aestirspae Moret cnorayevens Yolor Merete shoes tends oes OAT JUDGING. A DETAILED STUDY OF OATS. Obtain 10 gram samples of good and poor grades of oats, and separate each according to the accompanying outline. (p. 40.) Weigh the foreign matter, if possible, either weigh or count the materials in the other items stu- died and record results in percent. Purity. Determine the number of oat grains in the sample that compose the oats of the class (i. e., white, red, etc.) represented by the sample. Likewise, determine the amount of impurities as represented by “other oats,” “other grains,” and foreign matter. Wheat, rye, barley, etc., are examples of other grain. All dirt, chaff, weed seeds, etc., etc., constitute the foreign matter. The total for purity should be 100 per cent. Soundness. Discard the foreign matter and other grain, and determine soundness by dividing the remainder of the sample into sound and unsound lots. Sound oats should have a bright color. Unsound oats may be dull in color, bleached, moldy, sprouted, etc. The total for soundness should be 100 percent. Color. Separate the sample into the different colors that can be found. The total for color should be 100 percent. Plumpness. Determine the percent of grains that are plump, those that are me- dium in plumpness, and of those that are slender. The total for plumpness should be 100 percent. Record the weight per bushel. 40 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. OaT JUDGING—DHETAILED STUDY. No. of sample or variety. ( Oats OLUCASS A y.terciecrtdemtsteicte esis @thermoatsepmereterierrellerieriererterer instvar OWNS? EEN, 5 so500K0G |paosnédoaod Horetememeattetser ripe iieielderieitr SOwinGl MN oonasoeblboonescoope Soundness.... | Unsound grains....... WWitthrpater decosancnl besonodanod Gray ee eather paral craet eveyone: Vellows riicioun seine teivecereeles Caller osa0o0de BOW advo caciniaea lteter es Me aheoeTeraietatwresye ister seo Sie teesoretaisis Blacker eins accra asicce | aiees RIG cca eae ie F(Aedilely aasanaoucene roe ROORON ACO AS BTR f Bliumpnesstyyen LEG itreeeie petefeleteletceell eer ieleteleisiatele Slenderyeairccesaeciilnememennnee ITE! Teale eveialesereivernar ay vveceindiaretele Size..... Seek nt Medi tii esc recrcscccistell saiecioeroctiete Small gan eaenie te seneal | seteievareres eee eee eee Se ra ee een eee cere eens twee ere eee eee e een eee ewww nsec ee wee ewer e wee eee eee eee LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 41 EXERCISE 25. NTO ACNE eat Rceirs eee cleat alesis vated wi olsaetlevatelie taanus SCORING OATS. EXPLANATION OF SCORE CARD FOR OATS. In this score card oats are judged principally from the market stand- point. It is not possible to make a score card by which an oat could be judged at the same time from both the feeder’s and the miller’s standpoint, and also be used to judge the grain for seed. Different points would be used in each case, and different values given them. Weight per Bushel — 35 points. Weight per bushel is important as a means of estimating the value of an oat for market and feeding as well, since a heavy weight indicates that the grain was well matured and the hull well filled out. In the same variety a heavy oat usually has a smaller per cent of hull. A good sample of oats should weigh 32 pounds per measured bushel. Cut four points for each pound below standard weight. For each pound above standard weight add one point to the total score. Soundness—20 points. The sample should be sound, dry, bright, and free from musty, smutted, sprouted, or otherwise damaged grains. Cut one point for each percent of damaged grains. Color—15 points. The color of the grains should be bright and uniform for the bulk of the sample. Cut one point for each per cent of discolored grains and grains not uniform in color with the bulk of the sample. Purity—10 points. The sample should be free from mixture, other grain, weed seeds, straw, chaff, and any other foreign matter of any kind. Cut one point for each per cent of mixture and the same for each per- cent of foreign matter. Per Cent of Hull—20 points. A good oat may have as much as 30 per cent. of hull. Cut two points for each percent of hull above this. For each percent below add one point to the total score. 42 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. SCORE CARD FOR OATS. Sample No........ | | | | Weight per bushel........... BASE eaBorod Dusuecuss ninooooesado Maes Sati eee anc oy eeekoeee BIOS c SOUNGHESSieeenieeeeeeeieees PAR RAeers asian Hiecttvercranbiaal states lisratalsierchsi stave tessa esse cial Sheicleinie lela Goler yao see ane ears DB lace apa telNb cisia Wie Gia ch ne seen eS ea Ne SQ lepelindcss Burity arises tenant LO eeceaetan MUM Rpt te RHA aot Weidhereie ects chop ence Leena tame Pen icentiot lille PAU Beane sad Bea onbirats) Wemeard sao [aaa RR lia:eistac clare averell adetasstete tortor Total (sa pee ewe eu eee TCD esate Se Tae ON R I NAM FIRMA TB Lyte Sample No........ ) Weight per bushel........... BO baasicea ners Ei eS Mon Alanine ane a ILE OS bod a0c Soundnesswie eee eee eee ZO ee eeu [ee eae UME Cit Megsastl Rant) Se ol ae Oe | rrr (O(o) LoVe AVA Aa Renin ea laminas 1 Gyo Hen esa SP Aaa een BIS unen tal Naren Alan Men se olla gy edc.cc 6 IP Uni bye eR eee DIC HAS ee Hateaigvciiecah Sictull alanis shone aasvsrail ei stelovooe eishete | a acetals oct eter are eee Ieee Cente Ou Invilososuososob0s QO) fede csfeacdenloves alte Bes reeeren's Sia eS aN OEE CEN asta he soy eu | Mo tal goog yaar oes aS ener tie DN neal nent ae Men Onna ea NMn NHS loo 5 ao coa Remarks and reasons for cuts: LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 43 EXERCISE 26. ETO) AUETS ra OM A ee SUNTAN Vag eis ae TREATMENT OF SEED OATS FOR SMUT. THE FORMALIN TREATMENT. Calculate the volume of formalin (40% solution of formaldehyde gas in water) required to treat one bushel of oats, if one pint of formalin in 50 gal- lons of water will be sufficient to treat about 50 bushels of seed oats. Spread the oats to be treated on a clean tight floor, and apply the treating solution by means of a sprinkling can. During application, shovel the oats about, so that a uniform application may be given. The oats should be well moistened, but not so much that they will pack when pressed in the hands. Shovel the oats into a pile and cover them with sacks for from 2 to 4 hours. At the end of this time remove the sacks and dry the treated seed as rapidly as possible. Write up a report, giving the life history and the economic importance of the loose smut of oats (Ustilago Avenae (Pers) Jens.) Give another meth- od for the treatment of seed oats for smut. References: Fungous Diseases of plants. B. M. Duggar. Farmers’ Bul. 507 (1912)—The Smuts of Wheat, Oats and Barley. 44 EXERCISE 27. DATB Il. VI. Vil. WAU, LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. BARLEY. (Label all parts in each drawing. ) Make drawing of barley spike: (a) Two rowed (b) Six rowed. Remove all the spikelets but one on a two rowed spike. Draw a front view, showing how the spikelet is attached. (b) Draw the same view for the six rowed type, but showing three spikelets from the same node in place. Draw side view of rachis with one spikelet in position: (a) Draw a spikelet of the six rowed type; (front view). (b) Draw three spikelets of the six rowed type; (front view). Make longitudinal section of spikelet showing: Outer glume Flowering glume Kernel Palea Compare a spike of wheat with a spike of barley. Compare the outer glumes; flowering glumes; kernel; palea. Compare a spikelet of wheat with a spikelet of barley. (a) Explain differences of two rowed and six rowed barley. (b) Of four rowed and six rowed. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 45 EXERCISE 28. VARIETY STUDY OF BARLEY IN THE LABORATORY. Variety. I. Spike — 1. Length (average of 5)..........0ee eee eee fee cere eee ev cieareyco acs Soars cyarerctetsvell|sfeleterevaieteusts 2. Shape (tapering toward tip, or both ways, TUMOMM) pogooosovonrdagcendscoosouocouclboocenpoceu|oooounnaceloaccdcaconloncocdocon 3. Awn (bearded, partly bearded, beardless)..|........... lnaacesocotlocoecssqoollacgtacence 4. Length of awn (average of 5 spikes) ..-..-|...---..-0.)eee eee e eee eset eter e terest cece | 5. Persistence of awn (deciduous, partly de- | GCOS, PEGA) ooc000agccco 000 Denacaalhooccsg0DCn iMGettomndoolnwnadtonox Warners tseciees 6. Compactness (very open, open, medium, | GROWN) soocaocappoacacdgedcadoooodnene|poadosoo ono |ocooscbc0C | eeeeteareecstees | sikerervaieetets 7. Color (whitish, yellowish, brownish, black) .|...........).2-22ceeee[e cece er ees |eee eee eees ll. Spikelet — 1. 2. 3. or Shape (wide, medium, narrow)..........-. Outer glume (awned, awn-pointed, awnless)|........... Number of grains per spikelet (average of i QRS) in cou cadesoonndeooaconovopcoudgao Number of grains per spike (average of 5 spikes ) Number of sterile flowers (average of 5 spikes ) III. Grain — ed “G4 ye lateillieal ore lMpillGsS, ceaccancdbsoccocoobeacss|boocoaccae | Size | (1) Weight of 100 grains..............J..--..---5- | *(2) Average length of 10 grains........]......----- (3) Average width of 10 grains........|..--..-+++- | Plumpness (thin, medium, plump).........|........--- | Crease (deep, medium, full)............... | Texture (hard, medium, soft and starchy). | Color (white, yellow, brown, purple, black) | *Use coordinate paper, page 50. 46 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 29. DATE Ce BARLEY JUDGING—DETAILED STUDY* No. of Sample. Barleyobeclassmecmcee a) sees rerieit IGaaonendcos| |sooun dnons ee ewe ee ele ee eee eee [PUGS 599 400 OMG IRIN. Socuaco vedalhadoon oo co aasonND.sccon|lboos25s0 005 —— Foreign matter.........|.. Pesedooscloncanasaadalloguose0ongs (Sound HN eget ts SSS Seal pac ate | noe ayn emer ll oheeeeet arene tele eS (GQ rokle deepal sae sa asoulbooesnosomallacsbouvoonellaccodosondo ee Ce een Soundness... Stowe sscusdenaoqasopacondodaraloanonpscbec|acossca0e.0 teem ee meee we eee ween 1 [isin oyna, Glewenietl, Gives2|h 5c 5nndosc0|ocosbanvovallesa0b000be¢ Good! colotasenee naciece |Savraste siete Mea ebtar eile (niece eomaredoad| punandsao0S | (GOW 55 55000 Partlvandiscolonedeemeer alee cei etd ereleisentaterer [pci geal pe oe Badlyardiscolonedimsy sets | secre erie netic elersetetotel | sisteteteieter-t-r= Whit saseanunonsers Kesdoueoces lsooosonddbclocdoaonug0o)Saniopocgacg|ian000000007 sMexctitezrrterye WM iGabrolinNi les aaaaocencoulbessneacdcellanscogocscollocopauscnclecspose0dgolonnia0dc0000 Giiincihy) posnocsosboontelboodoausocclonodos00s00|o0000nG00s0l>>adaon0000|lacgboces 000 WvStataie ill) Gieiikispgccesooeseodacdaas|bsccgupodop|inod bccn paca qsnaoe odo o|poscanamaaalagoonaoD°o9 Wnitormitys om eralmseysese se ess ciate le lac teletiacroeilllereyetelerelis) cnet tory trol hol eho Iara ie +Before beginning this exercise read carefully the notes on explanation of score card for barley. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 47 EXERCISE 30. IB YAUR DP aieiat etcne et tnce aid cl ema oL CeO US ET Ie aM EPC JUDGING BARLEY BY MBANS OF THE SCORE CARD. EXPLANATION OF SCORE CARD FOR BARLEY. Barley is judged from the brewer’s standpoint, rather than from its feeding value, since the market price is based on its brewing quality. A dif- ferent score card would be used to judge barley according to its feeding value, for the latter may be more unsound and less uniform than the former. Weight per bushel — 10 points. Other things being the same, the barley with the heaviest weight per bushel is preferred, since weight is accompanied by a high percent of ex- tract. Barley should weigh 48 pounds per bushel. A high weight should not be caused by excessive moisture. Cut one point for each pound below this. Soundness — 30 points. The sample should be free from discolored, sprouted, bin-burned, de- cayed, cracked or otherwise damaged grains. It should not be musty, but have a sweet odor. Cut one point for each unsound or damaged grain, and for mustiness according to judgment. Foreign Matter — 10 points. The sample should be free from other grains, grass, and weed seeds, as such impurities cause irregularity in germination and an unfavor- able ferment. Hstimate the percent of foregin matter by weight, and cut one point for each percent. Uniformity in color — 15 points. Separate the sample into various classes according to color. Let the class having the largest number determine the color of the sample. Cut one point for each percent representing the other classes. Uniformity in Texture — 20 points. The texture of the sample should be uniformly hard or soft. Determine the class represented by the largest number and cut one point for each per- cent of grains in the other class. Uniformity in size —10 points. The grains should all be of the same size,.as different sizes cause ir- regular germination. Divide the sample into large and small sizes, and cut one point for each two percent representing the smaller class. 48 EXERCISE 30. DATE SCORE CARD FOR BARLEY. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Variety or sample number. Weight per bushel........ 10 Soundnessyeeceeeetiseitce 30 oOreronie matte tarereeiaettertel itt Uniformity in color....... 15 Uniformity in texture..... 20 Uniformity in size Remarks: seer ewer e wee LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 31. E> 2o WS |S RYE. Make a drawing of a rye spike. Make a drawing of a spikelet. Dissect a spikelet, and make a detailed drawing of each part. Make a brief comparison of a rye spikelet with the same of wheat. (Label all parts in each drawing. ) SCORE CARD FOR Ryz. ote ox ensical (elle). e}alelelis)o)slieiis}ieiialls)i/siie)(siisiia/ ai eliahie EXERCISE 32. fee eee e sec eee ii iii ici) OMG OOOO OD OOOO OOOO OOO C OOO G60 66 COMPARISON OF THE HEAD OF OATS, WHEAT, BARLEY, RYE AND EMMER. I. rowed barley. II. Til. (Make the drawings of the same part of each head on the same when possible. (See note below.) (See note below. ) Make a drawing of the flowering glume of each of the above attachment of the awn in each case. (See note below. ) Define: sessile, rachis, rachella, pedicel, spike and panicle. Make a drawing of a head of each of the above. Enlarge each drawing six times. ) Make a drawing of the flowering glume of each of the above, either two or six rowed barley. (See note below. ) Make a drawing or diagram showineg the relative size and location of the palea of each of the above. Make a drawing of a spikelet of oats, wheat, rye, two rowed and six including , Showing the page SCALE 1/10 OF ONE INCH. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 51 GRADES OF GRAIN Adopted and promulgated by the GRAIN DEALERS NATIONAL ASSOCIATION. SAMPLE GRADES—GENERAL RULE All wheat, barley, oats, rye and corn that is in a heated condition, souring, or too damp to be safe for warehousing, or that is badly bin-burnt, fire-burnt, fire-ssmoked, or badly damaged, mixed with garlic, onions, or con- taining live weevil, exceedingly dirty, or where different kinds of grain are badly mixed with one another, shall be classed as Sample Grade, and the in- spector shall make notations as to quality and condition. NOTICE.—The inspection departments shall, in no case, make a grade of grain above that of the poorest quality found in any lot of grain in- spected, when it has evidently been plugged for the purpose of deception, or otherwise improperly loaded. Wheat which has been subjected to scouring, or clipping, or any process equivalent thereto, shall not be g:aded higher than a 3. NEW. The word “NEW” shall be inserted in each certificate of inspection of a newly harvested crop of oats until the fifteenth day of August; of rye, until the first day of September; of wheat, until the first day of November; and of barley, until the first day of November of each year. This change shall be construed as establishing new grades for the times specified, to conform to the existing grades of grain in all particulars, except the distinctions hereby established between the new and the old crop, and Shall apply to grain inspected from store for two months after the time re- spectively above specified. Manner of Testing Grain with a Testing Kettle Place the kettle where it cannot be jarred or shaken. Pour from a scoop, bag or pan, held two inches from the top of the kettle, into the middle of the kettle at a moderate speed until running over. Strike off in a zigzag manner with the edge of the beam held horizontally. Recommended by the Chief Grain Inspectors National Association. E. H. CULVER, President. 52 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Corn The following maximum limits shall govern all inspection and grad- ing of corn: Percentage cob rotten. Grade. re ce Beaiisnie op ee AGT tUVE bin burnt or ; Be 5 mahogany GREAS. corn. it shoned oonaaacooUaGSaaS 15 1 il Pd gansudoodoocoeDanassDO 16 5 2 Be ae tra aicioion (een eels 19 10 4 Wee i salem sisaratere Hlele yatta) 22 See No. 4 Corn rule, all colors. White Corn NO. 1 WHITE CORN Shall be 99 per cent. white, sweet and well matured. NO. 2 WHITE CORN Shall be 98 per cent. white and sweet. NO. 3 WHITE CORN Shall be 98 per cent. white and sweet. NO. 4 WHITE CORN Shall be 98 per cent. white; but shall include damp, damaged, or musty corn. Yellow Corn NO. 1 YELLOW CORN Shall be 99 per cent. yellow, sweet and well matured. NO. 2 YELLOW CORN Shall be 95 per cent. yellow and sweet. NO. 3 YELLOW CORN Shall be 95 per cent. yellow and sweet. NO. 4 YELLOW CORN Shall be 95 per cent. yellow; but shall include damp, damaged, or musty corn. NO. NO. NO. NO. NO. NO. NO. NO. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 53 Mixed Corn 1 MIXED CORN Shall be corn of various colors sweet and well matured. 2 MIXED CORN Shall be corn of various colors and sweet. 3 MIXED CORN Shall be corn of various colors and sweet. 4 MIXED CORN Shall be corn of various colors; but shall include damp, damaged or musty corn. GRADES OF WHEAT White Winter Wheat 1 WHITE WINTER WHEAT Shall include all varietiesof pure soft white winter wheat, sound, plump, dry, sweet and clean, and weigh not less than 58 Ibs. to the measured bushel. 2 WHITE WINTER WHEAT Shall include all varieties of soft white winter wheat, dry, sound and clean, and shall not contain more than 8 per cent. of soft red winter wheat, and weigh not less than 56 lbs. to the measured bushel. 3 WHITE WINTER WHEAT Shall include all varietes of soft white winter wheat. It may contain 5 per cent. of damaged grains other than skin-burnt wheat, and may contain 10 per cent. of soft red winter wheat, and weigh not less than 53 lbs. to the measured bushel. 4 WHITE WINTER WHEAT Shall include all varieties of soft white winter wheat not fit for a higher grade in consequence of being poor quality, damp, musty or dirty, and shall not contain more than 10 per cent. of soft red winter wheat, and weigh not less than 50 lbs. to the measured bushel. 54 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Red Winter Wheat NO. 1 RED WINTER WHEAT Shall be pure soft red winter wheat of both light and dark colors, sound, sweet, plump and well cleaned, and weigh not less than 60 lbs. to the measured bushel. NO. 2 RED WINTER WHEAT Shall be soft red winter wheat of both light and dark colors, sound, sweet and clean, shall not contain more than 5 per cent. of white winter wheat, and weigh not less than 58 lbs. to the measured bushel. NO. 3 RED WINTER WHEAT Shall be sound, soft red winter wheat not clean or plump enough for No. 2, shall not contain more than 8 per cent. of white winter wheat, and weigh not less than 55 lbs. to the measured bushel. NO. 4 RED WINTER WHEAT Shall be soft red winter wheat, shall contain not more than 8 per cent. of white winter wheat. It may be damp, musty or dirty, but must be cool, and weigh not less than 50 lbs. to the measured bushel. Hard Winter Wheat NO. 1 HARD WINTER WHEAT Shall include all varieties of pure, hard winter wheat, sound, plump, dry, sweet and well cleaned and weigh not less than 61 lbs. to- the measured bushel. NO. 2 HARD WINTER WHEAT Shall include all varieties of hard winter wheat of both light and dark colors, dry, sound, sweet and clean, and weigh not less than 59 lbs. to the measured bushel. NO. 3 HARD WINTER WHEAT Shall include all varieties of hard winter wheat of both light and dark colors, not clean or plump enough for No. 2, and weigh not less than 56 Ibs. to the measured bushel. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 55 NO. 4 HARD WINTER WHEAT Shall include all varieties of hard winter wheat of both light and dark colors. It may be damp, musty or dirty, and weigh not less than 50 Ibs. to the measured bushel. Northern Spring Wheat NO. 1 HARD SPRING WHEAT Shall be sound, bright, sweet, clean, and consist of over 50 per cent. of the hard Scotch Fife,and weigh not less than 58 lbs. to the measured bushel. NO. 1 NORTHERN SPRING WHEAT Must be Northern grown spring wheat, sound, clean, and of good milling quality and must contain not less than 50 per cent. of the hard varieties of spring wheat, and weigh not less than 57 lbs. to the measured bushel. NO. 2 NORTHERN SPRING WHEAT Shall 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 and must weigh not less than 56 Ibs. to the measured bushel. NO. 3 NORTHERN SPRING WHEAT Shall be composed of inferior shrunken Northern grown spring wheat, and weigh not less than 54 Ibs. to the measured bushel, and must contain not less than 50per cent. of the hard varieties of spring wheat. NO. 4 NORTHERN SPRING WHEAT Shall include all inferior Northern grown spring wheat that is badly shrunken or damaged and must contain not less than 50 per cent. of the hard varieties of spring wheat, and shall weigh not less than 49 lbs. to the measured bushel. Spring Wheat NO. 1 SPRING WHEAT Shall be sound, plump and well cleaned, and weigh not less than 59 lbs. to the measured bushel. : 56 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. NO. 2 SPRING WHEAT Shall be sound, clean, of a good milling quality and weigh not less than 574 Ibs. to the measured bushel. NO. 3 SPRING WHEAT Shall include all inferior,shrunken or dirty spring wheat, and weigh not less than 53 lbs. to the measured bushel. NO. 4 SPRING WHEAT Shall include all spring wheat damp, musty, grown, badly bleached, or from any cause which renders it unfit for No. 3 and weigh not less than 49 lbs. to the measured bushel. White Spring Wheat WHITE SPRING WHEAT. The grades of Nos. 1, 2, 3 and 4 White Spring Wheat shall cor- respond with the grades of Nos. 1, 2, 3 and 4 Spring Wheat, except that they shall be of the white variety. Durum [Macaroni] Wheat NO. 1 DURUM WHEAT Shall be bright, sound, dry, well cleaned and be composed of durum, commonly known as macaroni wheat, and weigh not less than 60 Ibs. to the measured bushel. NO. 2 DURUM WHEAT Shall be dry, clean, and of good milling quality. It shall include all durum wheat that for any reason is not suitable for No. 1 durum, and weigh not less than 58 Ibs. to the measured bushel. NO. 3 DURUM WHEAT Shall include all durum wheat bleached, shrunken, or for any cause unfit for No. 2, and weigh not less than 55 Ibs. to the meas- ured bushel. NO. 4 DURUM WHEAT Shall include all durum wheat that is badly bleached or for any cause unfit for No. 3, and weigh not less than 50 Ibs. to the measured bushel. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 57 Pacific Coast Wheat NO. 1 PACIFIC COAST RED WHEAT Shall be dry, sound, clean and free from smut and weigh not less than 59 Ibs. to the measured bushel. NO. 2 PACIFIC COAST RED WHEAT Shall be dry, sound, clean and only slightly tainted with smut and alkali, and weigh not less than 58 lbs. to the measured bushel. NO. 3 PACIFIC COAST RED WHEAT NOTE: NOTE: Shall include all other Pacific Coast red wheat. It may be smutty or musty, or from any other reason unfit for flouring purposes, and weigh not less than 54 lbs. to the measured bushel. Pacific Coast White Wheat shall be graded according to the rules for Pacific Coast Red Wheat. In case of a mixture of Pacific Coast wheat with our home grown wheat, red or white, such mix- ture shall be graded “Pacific Coast Mixed Wheat.” The grades of Pacific White and Pacific Red Wheat are to in- clude all such wheats as are grown in the extreme Northwest and on the Pacific slope from either Spring or Winter seeding. Mixed Wheat MIXED WHEAT In case of an appreciable mixture of hard and soft wheat, red and white wheat (except as provided in the rule of red winter, white winter and northern spring wheat), durum, and spring wheat any of them with each other, it shall be graded according to the quality thereof, and the kind of wheat predominating, shall be classed as No. 1, 2, 3 and 4 mixed wheat, and the inspector shall make notation de- scribing its character. GRADES OF OATS White Oats NO. 1 WHITE OATS Shall be white, dry, sweet, sound, bright, clean, free from other grain and weigh not less than 32 Ibs. to the measured bushel. 58 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. NO. 2 WHITE OATS Shall be 95 per cent. white, dry, sweet, shall contain not more than 1 per cent. of dirt and 1 per cent. of other grain, and weigh not less than 29 lbs. to the measured bushel. STANDARD WHITE OATS Shall be 92 per cent. white, dry, sweet, shall not contain more than 2 per cent. of dirt and 2 per cent. of other grain, and weigh not less than 28 lbs. to the measured bushel. NO. 3 WHITE OATS Shall be sweet, 90 per cent. white, shall not contain more than 3 per cent. of dirt and 5 per cent. of other grain, and weigh not less than 24 lbs. to the measured bushel. NO. 4 WHITE OATS Shall be 90 per cent. white, may be damp, damaged, musty or very dirty. NOTICE: Yellow Oats shall not be graded better than No. 3 white oats. Mixed Oats NO. 1 MIXED OATS | Shall be oats of various colors, dry, sweet, sound, bright, clean, free from other grain and weigh not less than 32 lbs. to the meas- ured bushel. NO. 2 MIXED OATS Shall be oats of various colors, dry, sweet, shall not contain more than 2 per cent. of dirt and 2 per cent. of other grain, and weigh not less than 28 lbs. to the measured bushel. NO. 3 MIXED OATS Shall be sweet oats of various colors, shall not contain more than 3 per cent. of dirt and 5 per cent. of other grain, and weigh not less than 24 lbs. to the measured bushel. NO. 4 MIXED OATS Shall be oats of various colors, damp, damaged, musty or very dirty. NO. NO. NO. NO. NO. NO. NO. NO. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 59 Red or Rust Proof Oats t RED OATS OR RUST PROOF Shall be pure red, sound, bright, sweet, clean and free from other grain and weigh not less than 32 lbs. to the measured bushel. 2 RED OATS OR RUST PROOF Shall be seven-eighths red, sweet, dry, and shall not contain more than two per cent. dirt or foreign matter, and weigh 30 lbs. to the measured bushel. 3 RED OATS OR RUST PROOF Shall be sweet, seven-eighths red, shall not contain more than five per cent. dirt or foreign matter and weigh not less than 24 lbs. to the measured bushel. 4 RED OATS OR RUST PROOF Shall be seven-eighths red, may be damp, musty, or very dirty. White Clipped Oats 1 WHITE CLIPPED OATS Shall be white, clean, dry, sweet, sound, bright, free from other grain, and weigh not less than 35 Ibs. to the measured bushel. 2 WHITE CLIPPED OATS Shall be 95 per cent. white, dry, sweet, shall not contain more than 2 per cent. of dirt or foreign matter and weigh not less than 32 lbs. to the measured bushel. 3 WHITE CLIPPED OATS Shall be sweet, 90 per cent. white, shall not contain more than 5 per cent. of dirt or foreign matter, and weigh not less than 30 lbs. to the measured bushel. 4 WHITE CLIPPED OATS Shall be 90 per cent. white, damp, damaged, musty or dirty, and weigh not less than 30 Ibs. to the measured bushel. 60 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. Mixed Clipped Oats NO. 1 MIXED CLIPPED OATS Shall be oats of various colors, dry, sweet, sound, bright, clean, free from other grain, and weigh not less than 35 lbs. to the meas- ured bushel. NO. 2 MIXED CLIPPED OATS Shall be oats of various colors, dry, sweet, shall not contain more than 2 per cent. of dirt or foreign matter, and weigh not less than 32 lbs. to the measured bushel. NO. 3 MIXED CLIPPED OATS Shall be sweet oats of various colors, shall not contain more than 5 per cent. of dirt or foreign matter, and weigh not less than 30 Ibs. to the measured bushel. NO. 4 MIXED CLIPPED OATS Shall be oats of various colors, damp, damaged, musty or dirty and weigh not less than 30 lbs. to the measured bushel. NOTE Inspectors are authorized when requested by shippers, to give weight per bushel instead of grade on Clipped White Oats and Clipped Mixed Oats from private elevators. Purified Oats PURIFIED OATS All oats that have been chemically treated or purified, shall be classed as purified oats, and inspectors shall give the test weight on each car or parcel, that may be so inspected. GRADES OF BARLEY ( Note-—These Barley Rules have been adopted by the Barley As- sociation of the United States. ) NO. 1 BARLEY Shall be sound, plump, bright, clean and free from other grain, and, not scoured nor clipped, shall weigh not less than 48 lbs. to the measured bushel. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 61 NO. 2 BARLEY Shall be sound, of healthy color (bright or straw color), rea- sonably clean and reasonably free from other grains and seeds, and, not scoured nor clipped, shall weigh not less than 46 Ibs. to the measured bushel. NO. 3 BARLEY Shall include slightly shrunken or otherwise slightly damaged barley, not good enough for No. 2, and, not scoured nor clipped, shall weigh not less than 44 Ibs. to the measured bushel. NO. 4 BARLEY Shall include barley fit for malting purposes, not good enough for No. 3. : NO. 1 FEED BARLEY Shall test not less than 40 lbs. to the measured bushel, shall be cool and reasonably free from other grain and seeds, and not good enough for No. 4, and may include barley with a strong ground smell, or a slightly musty or bin smell. REJECTED BARLEY Shall include all barley testing under 40 Ibs. to the measured bushel, or barley which is badly musty or badly damaged, and not good enough to grade “feed” barley, except that barley which has been chemically treated shall not be graded at all. BAY BREWING BARLEY The grades of Nos. 1, 2 and 3 Bay Brewing Barley shall con- form in all respects to the grades of Nos. 1, 2 and 3 barley, except that they shall be of the Bay Brewing variety, grown in the far west and on the Pacific Coast. CHEVALIER BARLEY The grades of Nos. 1, 2 and 3 Chevalier barley shall conform in all respects to the grades of Nos. 1, 2 and 3 barley, except that they shall be of the Chevalier variety grown in the far west and on the Pacific Coast. BAY BREWING MIXED BARLEY In case of admixture of Bay Brewing barley with barley of other varieties, it shall be graded according to the quality thereof and classed as 1-2-3 Bay Brewing Mixed Barley. 62 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. CHEVALIER MIXED BARLEY NO. NO. NO. NO. NO. NO. NO. NO. In case of admixture of Chevalier barley with barley of other varieties, it shall be graded according to the quality thereof and classed as 1-2-3 Chevalier Mixed Barley. Winter Barley 1 WINTER BARLEY Shall be plump, bright, sound and clean, free from other grain, and weigh not less than 48 Ibs. to the measured bushel. 2 WINTER BARLEY Shall be sound, plump, may be stained, shall contain not more than 3 per cent. of foreign matter, and weigh not less than 46 Ibs. to the measured bushel. 3 WINTER BARLEY Shall include all shrunken, stained and dirty barley, shall con- tain not more than 5 per cent. of foreign matter, and weigh not less than 44 Ibs. to the measured bushel. 4 WINTER BARLEY Shall include all barley not fit for a higher grade in consequence of being poor quality, damp, musty or dirty; shall contain not more than 10 per cent. of foreign matter and weigh not less than 40 Ibs. to the measured bushel. GRADES OF RYE 1 RYE Shall be dry, sound, plump, sweet and well cleaned and shall weigh not less than 57 lbs. to the measured bushel. 2 RYE Shall be dry, sound and contain not more than 1 per cent. of other grain or foreign matter, and weigh not less than 55 lbs. to the measured bushel. 3 RYE Shall include inferior rye not unsound, but from any other cause not good enough for No. 2, and weigh not less than 53 Ibs. to the measured bushel. 4 RYE May be damp, musty or dirty, and weigh not less than 50 Ibs. to the measured bushel. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 33. BNW of i oil Sd OIE gS 8 rhea renee oa REPORT ON GRADES OF GRAIN. Corrected Corrected Sample | Estimated Sample | Estimated No. |wt. per bu. Grade No. |wt.per bu. Grade Vile PT! Grade Wiper Grade u. u. 64 EXERCISE 34. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. REPORT ON GRADES OF GRAIN. Sample | Estimated] Grade wt. per bu. No. eee ew ele ee were eee ewww ewe le meee esos eww ee ele ee ee ee nce eee ee ene wee eee eee eee eee eee eee wen eee eee were ee Corrected Grade eee e cece eee eee ee see eeeee eee ween e sec ccc elscee ewer eres ele eeecerelecee seco rece eeleeeeccee|(sescccevcsle eee ee eee wee eee eee wees else cesses cleoescece eee erccelecerceeerel|sonsscee wwe meee ele wees eeelereeceesel(seseseve Beemer sle rece ee elereeceses(eorsscoe eee e eee ele reer ecel|scecceesel|eoscvece ewww ewe neler ew eece|scccoseesl(eoeeseee eeecee eeeece HATA uhsttehapapsienenc tats so tele vatewrevet algisteieusheh: ane Corrected Sample | Estimated No. |wt. per bu. Grade wt aka Grade eee a ele wee eee ele nee eeee ele en ee ee ele ee seeee wee cere eee eeeee wee wees ele wer erene ee wee es elee eer eeceels eee eee eee ele wee eee else rc orere eee wee ele newer eele eee eee ele ee ccrerels eee eee wate see ee ene ee eeee ee eeeee LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 35. Sample No. Estimated wt. per bu. REPORT ON GRADING GRAINS. Grade Corrected wee we eee see tetas see eee Sample | Estimated No. wt. per bu. Grade Corrected Wt, per bu. Grade see eee c eles escee 66 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 36. IDV tates Aa ota eh cointco tot See eitesl eee STUDY OF LEGUME SEEDS. (Clovers, Alfalfa, Etc. ) Make a careful drawing of one of each of the different kinds of seeds supplied for the exercise. When there is more than one characteristic shape for the seed of any one legume, make a drawing of each type. Enlarge the drawing six or seven times. Label all parts in each drawing. After completing the drawings, write up a full description of each kind of seed, giving special attention to any characteristics that are helpful in identification. The fol- lowing characters should be noted carefully: Size, shape, color, prominence of radicle, length of radicle, and prominence of hilum. REFERENCES :— Harmers Bulle tine 2 oes een eal seit esi ek eve ale No. 428 Minnesota Station Bulletin.................... 127. Michigan Station Bulletin...................... 260. OhiosStationsBulletinee eee eee eee 175. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 67 EXERCISE 37. d EL YNG a oks Bags UE AAU A Ue TVR RO atl araTeay IN pea ULE IDENTIFICATION OF LEGUME SEEDS. The small vial supplied contains a mixture of small seeded legume seeds together with other foreign matter. Pour one-third of the seed from the vial on a sheet of scratch paper, and separate from the mixture all of the red clover seed. Then remove the alfalfa seed into another group and so on, so _ that when the separation is completed all of the seeds of one kind will be in one pile and all of another kind in another pile, ete. SUGGESTED PLAN FOR MAKING SEPARATION. RED CLOVER 68 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. (EXERCISE 38. AUTO eect wer acerate vel arontereveio ye Bit ate 3 PURITY TEST OF COMMERCIAL SEEDS. The vial supplied contains a commercial sample of seed. The kind of seed is labeled on the vial. Make a determination for purity in the following manner. Accurately weigh up two grains of seed from the sample, pour out upon a piece of scratch paper as in exercise thirty-seven, and separate in as many groups as there are kinds of seeds present. Blasted, shriveled or other- wise injured seeds are considered pure seed. Tabulate the results in the out- line. Samplexotieneerrisererrrett seed Weightof sample used.......... Number of Sample....... | | | | | | Weight of pure seed.......--.- 0 eee fee eee lee eee fe cee eleceee ISP CMa oclloasas|loconallogoadllooa0c *Weight of weed seed........-..eeeeee[ee eee |eee cele ceeeleneee Ber icemterers|iaiietal estevtel| srorsterell eteterete Weight of other foreign seeds.........]..-.-|.-++0|-e-se/eeeee ISS EFM olaaaddllooccclloanca|osace Weight of inert matter........-..-2+--Jeeee[eceeeleeseeleneee IBGE GAME 5 dlloooen|looa0a|s0a00||bo0000 Total Weight...........sceceseesdeeeeefeceeefececelecece IRSE CGIMes ole 090600 00joascalooase eee ee naan! ee ———————————————————————————————— a nnn nnn EEUU Sample No. Sample No. Sample No. Weed seeds found: |........-.+seeeeececeeee RRR ICISCICICISICICIOIRIDIOIOIOISIOIG (GiCiCiO ICICICEONCICIOIONCIONCICIOICNOIOIONOIC! ICI EOIOI ICI ICIOICA ICR ICICI ICI ECHO ICIOI Other seeds found: =|... ....- +--+ -- esse ee eee eae eRe PRP Ln ban Wen onicaiddGoOSGU ODOC eee ee eee ee ee eee eee eee ee ee *When weed seeds or foreign matter are present in very small amounts, they need not be weighed, but may be expressed by number (as determined by counting), or as a trace. The per cent of pure seeds, if over 99%, can be indicated as 99+. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 39. GERMINATION TEST OF LEGUME SEEDS. 69 Count out one hundred seeds from the pure sample and place in the germinator. It should be remembered that shriveled, blasted or otherwise injured seeds are considered as pure. In counting out the seeds, for the germi- nating test, they should be taken without regard to their appearance. the test in duplicate. Run Kind of seed | Seed bed | Temperature JAITEIE eral arisotisinah ce baa Ucoireanpancearcen crabtree B—B* 20°C Glover wal sikern sce ee Sete eee aes evade yetetese bens T—B 20° C Glover werimsonsere ee ee er ee eee ae B—B 20°C Cloversinammothyredeereeenereeeeecceneeia ce B—B 20° € Gloverscommontnedaace eerie cecil B—B 20° C Glover SATE Sb pA as HSE OC OCOD ECR CEE Hao eicae T—B 20°C Day for making test Os Oy =1Oe) RAS 10a) | O3. No of sample No. of seeds used No. seeds ger- minating No. seeds not germ- inating. Hard seeds Dead Percentage of germination *B—B = Between Blotters. T—B = Top of Blotter. (7) (8) (9) (10) LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. What are the common impurities found in Alfalfa seed? Red Clover? Sweet Clover? Alsike? What is the standard of purity for commercial alfalfa seed? Red clover? If alfalfa seed of standard purity is worth $12.00 per bushel, what is the actual value of a bushel of alfalfa seed of 82% purity? In the purchase of impure seed, is the loss in money value the only consideration? From the data obtained in Exercise 38, determine the cost of the weed seed and inert matter, if the commercial seed is quoted at $10.00 per bushel. Why is a representative sample for testing necessary for a reliable test? f Explain how you would select a representive sample from a bag of seed. What are “hard seeds”? What consideration would you give them in reporting a test? Locate the areas in United States supplying the various legume seeds. Are any of the legume seeds imported? How extensively and from what countries? EXERCISE 40. LABORATORY STUDY OF LI (Study of dried Commons Mame’ cere saje se: cieie avosevere e esetayelecsrshcinats eter eiovase a fobewekase berate avecsetel| easton ceezarer Tater eters Teer evel Mice cen een -|.: 3 oes Sclembific® TAME Ss ois sss a3: sie 75 sisye sense sishe. a inp ote ievarwisrane Solem ecole eles aceley[ ev eTet esas RSTRNT en ETS eS Annital, (biernial perennials i. ate ctesescvel a sisccter ele eis ooestencalete werent | mine eter eit sveratketede aeete eee eyo eee ere § (sieve aleiewleiele e @ie)ein siela cele eiereatel | eee PlacevimoOstly SrOWM s5 Ueic's. chat’ teisisleleveiene a cinlare wits oibie Wala aver evaltte else cif an tara ganiolefatcheveun syste apaPsTeuAetees eet] svete ehal a ecstolens else eee Soil adaptations......... wi Balisie eathe Ss pings vavisleh Wicva cove weacatelceh asus ce oye: tency abn es etieya arate cave yacaleste a teter ave Ce ty teres Ta] tare tebe vee rST CE Tete een Stems : De Eda oa nase ac sfaie cotzin| abn ictaie svete cles totote tas o/evaleles slate le svete i eveveia sell ete! solace’ rstayaVecsterel stave cieeet e olexore ee | ene le ietc oe sleet | Sizes (coarse, medium, Ames ieeiidse. osapccaie oversee leis selevsatece.s/tein oy svsvavsyfiseie. arch siavejuiny mi whe /wis seuole lator clevale miei eielevatetatevoLe ofa revel cet Roa ne tea Shapes) round) (square se: is o/iveccs sic issiesscd eogte sosclossseianeutoe lo oveye wove wa | tekst a fas Senkehan eve laterey plate ol Aiea rata cea Mansi yane an eee So 4 Surface: smooth) Hairiyie cies secceciy boleieccetelert si ejeuss he relate sis\ ous 5 sual eleaverel waists lope ereraxeyey eratsisiars aiesstayal| okele ote ever cts tele fe Palate eee te ee ao Branches: mone; few, Mamy?esc/e.sic.ciecis eae Leis aia cid vie ois oan oacall eceve be aiene se eletele eioves eum ecsse Sie ele/eial] e.eiejeke ates cet less See eee eee | eee 6 Stoloniferous: very; medium, NOt. 05 ¢se.e\b ie dase sie Gis els io ellls woes ein bistro rere psuetalo srecasaveleseve sfleitlelcis eleye(elolere ere /oter eae eeree See | ee Position (in field) : erect; decumbent, spreading; trailing: ..4.|------- 12-2 nce es = cele ee o |e nie = + clelseiala sle)sie allele elise) ee Leaves: Arrangement: espinal twO-TOW ed artnet treyelsieissisioieicletevetceel eres letersi vetelaielletetersiane te ietet=te het | Sie iatetee ete aie tele tale eee «|. Number: abundant. medium) not abundamtee sevice cies clalelel| elekeetslie elsvevolelel ele cieiciele orereceleictelal| claleleloiel=tetel=tole ysis teeter | - Shapes spalmately, or pennately, foliolatem. jects cele aller reialetedereretele slelereieyerere bale rere steieiele\= test =feratet- telethon Leaflets : INEM ER ee ole wea SS iD astra aisle he aL Sia Baka redee lel aloleveraba ell beds chases 5 avevscent lar stale epaveyeaietaiayeusl flats) seolelate everest peli te eat ea tea es | a Shape iy mas eerocats sarees g eiwiere tS aPee eater crev Sha aisleloreiecterebavaercigts Soyw eyes |e acs' ah duecenel oraiieseve ela: ols lob wugveverevesorad] overs eletelesetsreeie erste RAR: aoe Sea Surface: smooth, shairy:. ./- sl tisis:cavsersis sie se/oisie-v sieve eleven a a oveto ove | wiereieyecoetoneleteloreletaveyeun tore a srsiorele|| sinks cl oleleis eA OSG Se eter ete | ae Edgesi:) serrated), smoothies s,.)2):csis)e/evs:clc\s)sinicinjeie aiesere 2\c 61a aieveseinifier sis are (eles tevsvyetsra, stetasnyes foyetelecel ial] sleceyelefelsyels) lel te OO eae | eee Persistence; persistent, lacking: persistence sce. canes eiemell erclacici=)sielleveetete oh clele eta reretevere) e [ereralereyelote lel -tetatelatalatetelatetet=t=t-tata]| aaa ss Stipules’: attached’ to petioles, free. 25). «essere + 2 oie cle cele « cieicallloleie alee elelelsie ele ole 61 wicin\ele/e nie] nielorelo(e te) =l=trielatot=i-iieiet telat tate Inflorescence : Natural! color (of ipetals i.) scoa). eevee ess arhisrete overdo tars iataoene tore ovese 1 ei) eialctss szte slurs tne seteveisooierntcls joreisve aif evetstela ys esNele ols efectos iit tate | eer ‘ Position: end of leaf bearing stem or branch; in axill of Jeaf.|).- 2-2-2... eee cc ee eee oie oni aim ell alel= atte beel=l lal) =| eee Kind) raceme) umbel; ‘capilitumy. 2) oie ei ace oe eee a ielacalfiovans o1 seresereiwialeterahaleila oletey ar eve ee eie|fle #heuelenevel olsre) sll eVetets ec toten sist ters | ea ‘ Fruit: > Seed ‘borne in pods) im capstles. jc cco ecie cere cs erasgie.s sleveieiclelelfeve wale wraps aiels sae lal elelojei eels le oyeliel| eaedesecenedel n\oleleieherelslehetsttheetatstatetstel| (aaa Pod: Shape: flat and elongated) spirals isc o\o)joisceieys cts cie\els olein.«/ol]ioles sila cialis © os elore: ovo eunuevoioke e stall erexelsrs tel eteleroim ekeleta) totes telat | ec Surfaces (smooth, hairy. ce jsiscee's ec caeilececieiels whale e's .5/0'4/slele\e iclflevelotdiel's e/ssaioial viele) ofeiele) alevelotere etatal| hishsiele ainlnlsle/o\eJa\el ere talensletetetans te Ee | Seana ; COLOT Ss apaiess 5 sisis basis Steve wa ase fe aiw evelaseic alafelejalevevelonels | acereterere wl ave ase lf aveteieyavetds cvs vaye/otenm oretayetenentre cbcteianta | leieietecolsi el ele/sie¥teke Rete teted eaten eae | a Roots: Diameter, one ‘inch! below, crow s.cy. /dS RNa Sn Masi iT mn ont mises pey is eMee | hrHenate Ieced niall anraveiiece(eheseteveiaedeieifaite/etelN nisi walla ear ataisyarateyals teisener aie lsiiedsrateta | etelererarsraropeerehat te et ae eiaieke hate eter nC ad | hc mirth aa aia heii eek maak rfels cicsie| (otek ckenodcAsiedeyoletsh shoneteelateeunheXeva)alalallfe¥allslelatey/sitel sisicetallcc=ielsy aja /ays\'svete aiclore | stovetvereiele eieomeoe cro Lae RRS NA ele i ian DLT ps penn Vigra ie sacl th aiy Nehelt alo cnyeehcHaXelHenetesaifedehe (elede tate volated eal tetas sllais\eYeireafelias slicks) evay=\ erty hamster acelene Loves nieiorerctatete ie erat Lee rawings of typical leaflets of each. uminous forage crops in general? lied, and include the answers to the above questions. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 719 EXERCISE 42. APO YAC TURRET era Dat iiss Ua LAOS AMMAN EY OU GRA AN BN STUDY OF GRASS SEEDS. Make a careful drawing of one of each of the different kinds of grass seeds supplied for the exercise. When there is more than one characteristic shape for the seeds of any one grass, make a drawing of each type. Enlarge the drawing six or seven times. Label all parts in each drawing. After completing the drawings write up a full description of each kind of seed, giving special attention to any characters that are helpful in identification. The following characters should be carefully noted: Size, shape, color and length of flowering glume (when present) ; the characteristics of the rachilla and palea, and any other important characters useful for indentification. The purpose of this exercise is to familiarize the student with the characteristics of the various grass seeds, which knowledge will be necessary in making sepa- rations and in conducting the purity test. EXERCISE 43. DATE CCC i ce Cc cc rr cd IDENTIFICATION OF GRASS SEEDS. The small vial supplied contains a mixture of grass seeds together with other foreign matter. Pour a part of the seed from the vial upon a piece of scratch paper and separate it as in Exercise 37. This is a continuation of Exercise 42 and is desirable for the purpose of gaining further skill in the identification of grass seeds. 80 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 44. 1B YNUN DR ane Ae ean ali ER AMP SMES e ecu a eT PURITY TEST OF GRASS SEEDS. The vial supplied contains a commercial sample of grass seed. Deter- mine the purity in the follow manner: Accurately weigh up one grain of seed from the sample. Pour out upon a piece of paper as in Hxercise 38, and separate into as many groups as there are kinds of seeds present. Identify foreign seeds. Tabulate the results in the outline. Sampletofesenonce eens seed Weight of sample used........ SamplesNumbersee eee eee rer Wieishtmonepures seeder cate pierrereet| ferretet | sraisteiers|| eietorerete IABP CailinncopAesadpoosoulloosasalloooocc SWreightron wieeduseedeurrrrer reser riciee | cretereicte | eeietetotel| stetenrers Per i cemts fevers at sl etostaveial| bores | Sees *Weight of other foreign seeds.......]....-.|.---e).ee0e0 P@r; (Cent Ne best sis cclos ctecorsl| erate hel ree Vero htmoteninehtetatte tert ppeetrer itera | etetreiers||eietererate |eketererete Per icemt: sass csirosi leo esate teoeierd pereeeee Motaljuwierg later tyerrlersyterevaverereecetell eketeteterel (eheterevetellletetercrate Motalipercente- |---| eee ' Sample No. Sample No. Sample No. Wieedl seeds) found ise as cess coer oie iass ercateate oats tevevevel | oa terse reitesey cicte lo] ave cl hol niereeaval[avel per esetelorereReveletetaiereeet see ieaste Owns; Gaels owas los sccohancccdsaosoeda005 iNav aeabite oe Mausla ver touryenctsrsrcyecokal eset ear vebeye eon cistere ie eeeerstenteys *When present in small amounts, may be indicated by number or by “a trace.” LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 81 EXERCISE 45. CC ee GERMINATION TEST OF GRASS SEEDS. Count out one hundred seeds from the pure sample separated in Exer- cise 44. It should be remembered that blasted, shriveled and otherwise in- jured seeds are considered as pure seed. In counting out the seeds for the ger- mination test, they should be taken without regard to appearance. Kun the test in duplicate. Length of time Kind of seed Seed bed Temperature | to complete test Benmidawm Grasspey wy ee ee eee hy A See er saiat = T—B 20—35° C. 21 days Brome Grassi seen sean oa ere seieisanieree siete B—B 20—80° C. LOM ai TEE SceIU as Ain Ua enale mee SIS Cre phere oleae eas T—B 20—30° C. 28) IMread owl Mesciie ner eienme ck nur ten ymnlar iar svavein tr. B—B 20—80° C. LOM he Onchard Grasse er we erates oee aie iad ee rerepaneenevent ales B—B 20—30° C. 1405 IRGGl A Ronee Gabe one ANAM OR GUS E OHA Ae ER RAC CMEC T—B 20—30° C. Shade ER Vier Grasseeyen pep tee eel e oi atees chet Mehr payaapata abate ches B—B 20—30° C. 4 “ MIITMO LH yes eee ee ee alae coe elas lj mateteinale T—B 20—30° C. Bias TABULATION OF RESULTS. No. of sample No. of seeds used No. of seeds ger- minating No. seeds not Germinating Se i ier icc CeO i IOC aO OC anionic wee e eee o eres creer sees Percentage of germination. eee w ee eee nt ewes 82 LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. (1) What are the common impurities of the following grasses :— Kentucky Blue Grass, Orchard Grass, Red Top, Timothy and Brome Grass? (2) How may the impurities indicate the source of seed. Give several examples. (3) Which of the above grass seeds are imported in large amounts? From what countries? (4) Does the United States export grass seeds? What kinds and to what countries? (5) The seeds of what grasses are likely to be low in vitality? Can you give any reasons for the general lack of vitality? (6) Calculate the actual value of the samples you have tested, if pure seed of perfect vitality is selling at prevailing market quotations. EXERCISE 46. TA Oe COLLECTING AND MOUNTING OF LEGUMES AND GRASSES. Collect from the grass garden or from the fields a typical specimen of each of the grasses and legumes studied in the proceeding exercises. Pre- pare the specimens for mounting by drying in the herbarium press. After pressing and drying mount each specimen on cardboard mounts which are furnished. Correctly label with common and scientific name, the date of col- lection, and the name of the collector. When possible, attach to the mount several seed pods together with a number of seeds of the specimen. Seeds and seed pods of some of them may be secured from the laboratory. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. EXERCISE 47. eee eee eee ee ew eee ee tw we we he we ee ww oe LABORATORY STUDY OF PEAS AND BEANS. This exercise is arranged to familiarize the student with the appear- ance and characteristics of field beans and peas, cow peas, and soy beans. Several of the common varieties of each are provided for study and com- parison. Both the dried plants with pods and the threshed grain should be examined in securing information necessary to fill out the outline. Variety Plant — (erect, decumbent, bushy) ‘Stems — number Length — (long, medium, short) Surface — (smooth, hairy).................. Leaves — position Shape INumber——1 Gewanmany)) pecereecc ecto ceen Retention — (good, poor) Surface — (smooth, hairy) Pods — position — Number (hewammany)) soar eee eee: Length — (long, short) Shape — (curved, straight, twisted) Color Sipface——1(hainyansimooth))mereree aeereeeeeeee Grain — Size — weight of 100 Shape — round, kidney shaped, etc ‘Surface — (rough, grooved, smooth) Color — 1 — body EXERCISE 48. LABORATORY STUDY (A study of dr (Gloyroberloyrturer in eee GRE a Meir ane Rat anne one ha nALNAn ahd Lae WAbrocsamabacholcg mG dobadbaneuadoaodaddetonadaoooc: |. sass SCIENETICHNAMEN yee eames Serene einetl eee seers aertsetstere Sab Srape sieve eusl abated seats ave savapettelavanapetstepsteverel [elatcranetelove (etafelotsyctsis oiclls etre eaten aamnneia Placeenowirys ee VAs Oe Rule Lie vu ee eta zpaiee rate oe SR an AAPA Pesan Reman uCME nti AAb RAR BB GEN Stomoud o.c'.5 PAPA es 8 | Stoolins:) very, stoloniferous; rmedium moti sje ae sloeielaiecera elec elereteteleiene felelebelede cover inlet keitelenesevel| eteieteeletos st evelateeeteie anata ste te tate natee | Ceo | Culm, number: ; Het oh tian ches) soe val vaarcislever stata yc taletnreyeveisbyesate eect nev ayopatell ateteiata ste uatanevavalaet tel Mtavals Elst} ofeiell ScNezatatfereds fool teeta Bridiom aldo seas Positions) erect. decumbent at bases Gectumbentaeryeirieleyeterststellsistercieletetel isietseneteneteletaleretercieteter=]| eteletetetetete tele tetetelet= telat leletaleteteate | ian els SASS (OEMS STEMS atalsrngugauonounocodmoapanoranavacldssoosoaRpUdbhasauotpobodbonlbonccpbedooeascudncec Rou brclocconeE Shaper round) elliptical’ Lenticularsem setter rctetteleteelsictaicvell creteistelalereselovereteveletetel crete eke tetera cheke etest lence a eee teeta ac COLO rE ee IN NE) ce BA LE MIMAE NT WA UAT A Nea Ya Fase eleve vated letaylovetereter ef osatstetere wxererst ite Tome ete retell oroie fatcloUay eto terest eRe ene eee a Foliage: Abundance vaboundanit. scanty cvs cialcetec niece ver rerete eae tera laelehe teed cheno tes svetelctesetetvey reste neterl | exete tele ley=te ete le letetal tetera ets ete tei aS E Distribution; basal) foliage) abundant. culm! foliage abumdante| iy j)-12 lt.) -telelsieieetore iste siete ets | lene ele de tet lelekeleetetatele diel leetetete) earls Leaf Sheath: Surfaces smooths (dowamya Scapnrousipetrelterieirersictoieereisveletelerel| tsteteten=tebeveretealeraievenatenetleyet steppe | ohat-l-)--N-tcel= tolled ls) tele te teeter tetete | ee Glaspine:uisplit tolmodes pantlyasplityrclosedtererctraecteteietal| srarsicvetetelenetetersdedetalevettenet=ve valent tall shel estel t-telietetete alstetc tele ets stata teeta | ETE Length: relation to length of blade—constant or variable...|...... dbs donngooED odEDoOda|PadasangaCqoecsoouaoADODaoG|"= 9° 3051 Leaf blade: Wength\—averace! OF bij nec ceclsee els siecle se ieleleie\= sleiereieelere olevel| eve eles e/olese| hein’ efellelotnin nia elese/a)=tey=]| =o -felz=(=f= stoke V ele) te) tott=tet iets teeta ema = Widtin—avieraser on Samara cic cle rial teetereiete clsioveleyaleiettosts eleistefaleretaletelelcyeteVeasi<}- Vetere ayeloRe iste |=lslevelo tote het=f cto ele ele ee | ea a Midrib: prominent, medium, indistinct................e ccc e eee fe eect tee eee ee eee eee ce fer eee e eee canes oie el ayetayerstelate eiedel= Veins: prominent, medium, indistinct...-..-.--..2----.2ce scene [ees s eee eter ener e ene e cece [es tcc ene cee niseaenisie males € ASA eo 3:4 EO Ligule: Yarge,) medium’ Smalls. sees ve cei syaiel«ressieveieleleleseleletel-isellilole evet=/lejere sla) efelele = mieVato elnict=)=)| -fat-\nfooNele ie fale J=teta)spatsyitetelat atoll Sic Reielod= ial Inflorescence: Shape: panicle, open and spreading, compressed, spike like. .}......0. 0.0 c cece eee eee ele eee reece eee cence een ele ences Wemgpphay of 2 eats isfelelelalelejeloyeleseleyeyeieyeiclere tsietetels tote) = =l=/e\eseta)leloyeelab i]s eha\cfalel = le\elele| ellen ele)-rsl-ts)| ole) efe e/a ats cas aaa INoNoteiowers! per ispikeletwnwmecensctieeiie sees PREAH AECL NWA KRHA es Cn Mn eonce qo ORao COON c|a7 7. O48 Outer glumes: longer than flowering glume, shorter........]....cee sees eee eee tence ele eee ee ee cence teen reer e ee eler eens ANGepIael ayes Teh: PERS, NIoWOsoooocssnosedboodoedadocoouodullenvadcceLcodoaes sa deboscoagllssegco00nbDDIES sic eee Le galas 7 What are the desirable features of a pasture grass? Of a hay grass? Of a grass to be used for seed production? Make a final report of the exercise, dwelling upon characters that, in your opinion, serve as marks of distinction. Indicate ‘ PERENNIAL GRASSES. , mature plants. ) eee ee eee e ee ensy Se ee wee e we ele we ee ete wee ee eee ee eee recent lesan seen seen ns esas sareesene 9 the relative usefulness, as crops, of the grasses studied. See ei ee mC Apis i ‘ fi eva i ( ie i) eben, r th ‘ , Hil i j ‘ERCISE 49 FIELD STUDY OF (Adapted for last ¢ TNTIAOTIST TSTMS) sc ccu sis hays shee ole ne ekSTe cave aioe eas atu ve eal nya Sea eati le Leva gavchsed | stoieevenceie slack Me heieers irene evekcieee tonal ACA RAT eee ey ea oa ioforenerelal| lates (| QMMUIETC) ATL AIT E ysicse oie cvavals Sua: cise panels ailsia ecg. aves ane acs eyes cos Gestinvene: oliceto ue oiflellatelofubi evita elevate elfetereteleNev she! letaitl | Meera tare7 St skeletter esa eS ot ae | (COMMOSE] Vy: pOTOWilisvarsse erate oie cecleresiove tee alele rsjeletereunietesaie siztslofeiseverer | ereteVstatetetsitolotoversleletorey-talceraraisicfora| elste=keke eStats vse ateee fet ane ete teams | ae THURSINESSS WAIL, saeCbUNT, WEA 5 con gocdoobo nage oop ocadl|on 290000 00 DnQHOGeDAO DO s509d||25959 9000909009 s0b00n DS an FE pone bit of growth. Siooltinere yeray uollorbutertoyeicy, saneebibboay, leon obodo00055ns00e0)|00 5500550 0000900555b50c0000)|ba dnd e092 Daco0nGodGEg ado ao alo o+ Diameterot plantsy (ayverase of 10. plants) eee ee acters all ckeiieietislteieicleyicteleveieyeletettaistetee|| leek ttel y= tetele ae tenet ae eran | Nomotiplantsiper square toot tor nul listanmdere eerie presi eerie crete ie rela A PARR egg Goo 0scn so cics coms dots : Colors Waits yon wel ieGlondbocooooddondueedsboooawoboAAood|>bondbloos0DdabboHHoaKA bo SmE|baogaogDBabOOSDOOS Sct oonoo Gls co0¢ Denne Geen Oe Seely 7—— iencahibiens 5655545 5508a00ns pan doauallso 005 eno Do vcoDonBdc0oD abo ObadoD GD Do0000000R00 0055055] svcone alms: a INiimberipemplanty (average) LO splanits)eerseceterrrieietretcta stata eieeree neers eleseiate tone fetter | teeta telltale teeta aT Eeioht—inchesm average implants) eect erie ecitaetert | aetetstete rte tolet tele ieieteteteeesietsteiete | exert etal elie ieta tte eee Positions) setect) decumbent at) basen Gecumbemter cise rasa srk teien ciate sven rcheheterenehede ter eistore ell nieve tereate ne felet ketate iste odie Nees ete | eee Sizer icoarse medium, SLEMd et esac nicrs: « -yavascseveievorse o/sysc we eyes hr ecel| tyes Gon sue cocoons lace toy etetetelecsueveredsvenell spells) ofouisievahel shots /aiePatete chet teens ie neaeeer er: Shapesaroundesellipticalylenticulat sme nee -eaeeseee ance ieeicicn creer ec cient etter tetera eter te et eee ees (Color: Sastre eee ae a OO Deer Carn Shes eT aoe nee remie 5 Ona eAe HORSMENODeIOO Gg aOos boo oC Sac dle o0c0N8 oliage: ApimGkmge? Alienate imaeahtiiny SEINE opcbboq5ou0no00d bo bllooosa hanes odonGoae de odonabolpooos sapdb oaanaocasgsaadsbaonsace Distribution basaletoharerabundantyculmptoliagesabindant.| teeter ee er cei et ess serrate Err etal enerye ses Leaf sheath: smooth, downy, scabrous, split to node, partly allt GloReGle eae eo Bo Meobindn acim Gena totic stn a4 UnA hits ana wmhenon aanina Aan SeGMuBs| bao Bh onGdeddsoobodo Seo os apo sns00 .eaf blade: Men eth stavierage pOL Wisc scquchentyeinrsleheisee c/a sis) celersieie'=laieseisral nvcleselo eras eraismtecineeie cere cle [sei stereo hl tae ee RRA eee tell ee iereeat WWiidthtesaverage On) Bali Ue Sree Ui aie eu iat che silnss onevarila ataxella cal oialal aoa Ne aes tll VLU tees ee Ae ete ee eet eee Rositionsmenect ascending. droopitge rrr icicle lala eiseieyen-i-)-elel| eriisic stele heevelelsteisieiersrelelcierstoicierell eienicioisoisisiclt eee Renee eee | Siete eter IMidribeaaprominent an ediumsamdistinctm erences tle iirlall ceri mrcioiarteiisteieieieiiseieetcre)| series eee ieee eet! | iene ye Surfacecmsmooth: dowmiy, TOUSM Eo ivi te sve iets, a1siayocece 9) aya uiclall vaya sieht Sie ao eiatere errs Lele eove rete evel] sic cetare tele) s/s) Sesto gests eetcde oleae | PReRnIeceas = Wolomea Shadeotijereems aeleyecie wel wciclsc ye «/sieeelakalorateliaystaselelarsvel| Oeedeyapetoleynusleretelshaustccersreielete ebstoretel | brake ers etches ieee Ree eee eRe | sienna Adapteduton- pasture shay botlnaw: ete em ry lisla\slelerslereiat-serers| Pl-telelsteteictereetstetstelareieietetoielsieiele|| ates etc ieee tee ee | eee Inflorescence (if present) : Shapes) panicle, openl/and| spreading, compressed) spike likeo). (Pi) jects siele icra |ieiieleteieieie si=taleie test teieteeeieiet| pierre Wenrthim——javerages OL, Bj)ye/e/\oriarscisroiciolsrersiokslciels/oisioss(sbe ele shsiciniete| aiera)ofniereveieltesvelatatesevelevalenetsialcvarel| biereieietelsio tole Cees | ees ier te ! No: voffowers: per) Sptkelet aco )2)2f siete lalersjevelassisieveleteys sts cases ovsie craifleve ele eveieso/aysveverstetetane ctaveheveneroners al llesalovevese erecelacetcte Cea eee eee I tease | eee eter (Ciiler eS) Ad AEs RENAN na aan a ean aOR Denn AR Ean Koen aU haa Mania bist Gain na oo6 oS oOoO UCU OK9000 Make a final report of the grasses studied, noting variations that may serve as points of distinction. TRENNIAL GRASSES. May or first of June.) onieelsey er lehjehiehejielelley) \elielelisieieilelielerelenenenchettnie 90 EXERCISE 50. vilejres| {eee ss) ehave STUDY OF MILLETS. LABORATORY MANUAL OF CEREALS AND FORAGE CROPS. a CC Variety Culm — Height — (inches) Position — (erect) Size — (coarse, medium, slender)..........].....-..--- Shape — (round, elliptical, etc.)..........--]..--.-.---- Foliage — Abundance — abundant, scanty Length —long, medium, short Width — wide, medium, narrow...........-J...--eeee-e Se ISICOICIICICICICICICnCECICICICI ITI IC IOI IOIO IO ICNG HCiC IGE IE IOC EC II eee eee ee eee eee twee reese eee e ec ce eee sewer ec ee eee sec e nec ceece eee ee cceccce sete eee eaee were ree ene sec eee eeeee eee ecceerere i Wty is ie NATE i ene) Pon PN aie ne Seah Basi ry, < ini "y ' eh I f Ne ay i iti iV A . iin wid ieee WIT Att v4 a 4 Hh & is a TAN P PR Ni ie M4 " | ITN 00026412976 ti} | a fa 4 ©) 8 bs =) 3 = =| |