Seed Corn

1916

I remember well my father's kitchen of 75 years ago. It was about 20 feet square, with a brick fireplace with cranes and pot hooks, a large tin baker and a three legged spider to set over the coals. In the ceiling were driven hooks, from which poles were suspended on which to dry apples and pumpkins, and on the walls of the room were hung traces of seed corn for next year's planting. That way of drying apples and pumpkins has been discontinued, but this method of saving seed corn I consider the perfection of wisdom.

The chit or germ of a kernel of corn is imbedded in a soft wet cob, and unless this cob is dried out in a reasonable time, its vitality is impaired or destroyed.

In experiments I made years ago, I found that the seed kernels taken from near the top of the ear produced not only earlier but better developed stalks and ears than the seed kernels taken from close to the butt or lower end of the ear. The difference, I believe, was owing to the smallness of the cob and the better curing of the seed from top of ear.

Next month, farmers will secure their seed corn for the coming year, and they should give the matter the attention that its importance demands. Pick corn before main crop is harvested; get the best, discarding all ears with large cob at the butt; husk immediately, and braid into traces of a dozen ears, and hang on a rack in the kitchen or an attic with a warm chimney and a good circulation of air is an ideal place.

In three or four weeks, remove to a dry place and you will have seed corn that will not need to be tested to prove its vitality. — Maine Farmer.