percentages; the coming generation will see it accomplished. An interesting cognate inquiry to this direct breeding work is the study of the commercial grades of grains. It is a most singular fact that the dealer's "grades" are of a very different kind from the farmer's "varieties." In the great markets, for example, corn is sold as "No. 1 yellow," "No. 2 yellow," "No. 3 yellow," and the like. Any yellow corn may be thrown into these grades. What constitutes a grade is essentially a judgment on the part of every dealer. The result is that the grain is likely to be condemned or criticised when it reaches its destination. Complaints having come to the government, the United States Department of Agriculture has undertaken to determine how far the grades of grain can be reduced to indisputable instrumental measurement. The result is likely to be a closer defining of what a grade is; and, this point once determined, the producer will make an effort to grow such grain as will grade to No. 1, and thereby attain to the extra price. Eventually, the efficiency points of the grower and the commercial grades of the dealer ought nearly or quite to coincide. There should come a time when corn is sold on its intrinsic merits, as, for example, on its starch content. This corn would not then be graded 1, 2 and 3, on its starch content, because that content would be assured in the entire product; but the grade 1 would mean prime physical condition, and the lower grades inferior physical condition. Eventually, something like varietal names may be attached to those kinds of corn that, for example, grade fifteen per cent protein. The name would be something like a guarantee of the approximate content, as it now is in a commercial fertilizer.