SOME CURIOSITIES IN TESTING SEED.

Globe, Volume XXIII, Issue 2391, 1 December 1881, Page 4

SOME CURIOSITIES IN TESTING SEED.

Prof. W. J. Beal, of the Michigan Agricultural College, recently reported to the New York “Tribune ” some interesting facts in testing seed at the College, as follows: In making tests of seed tbs fact must not be lost sight of that the finest-looking seeds, and those which show the greatest proportion of living germs, may not bo the most desirable for the field or garden. Much depends on the variety,—tho choicest strains of some kinds producing seeds of inferior appearance and vitality. I have made some progrese towards ascertaining the beat methods and the most favorable temperature for germinating seeds of wheat and tho cucnrbitaceoe or vine family. To aid in finding the best method I used some seeds which were fresh, well grown, carefully harvested and not subjected to severe trials or exposure of dronth and moisture, heat or cold. These reliable seeds were tested, side by side with others whose history was not certainly known. In the different modes of testing good fresh seeds varied much less in the per cent, which germinated than did those which possessed little vitality. In two trials only a few days apart, at about the same temperature, by one person, in tha same room, with the same apparatus used in a similar manner, the same quantity of the same lot of unknown wheat was tested with the following results ; in both trials, ten lots of 100 kernels each were placed in saucers of damp sand. Of the first, 81, 82, 84, 85, 85, 87, 89, 89, 90, 96 germinated, an average of 78.80 per cent.; of the second, 56, 75, 75, 76, 77, 78, 78, 79, 82, 89, germinated, an average of 76.5 per cent. Here is a difference in the result of 10 3 per cent,, for which I cannot account.

In August, on different days, many lota of froah, hand-picked, hand-smelled red wheat were tested in several waya at temperatures varying from 75 to!36degreea F. Excepting one kernel, in one of eeveral lota at two different times, the average was 100 per cent, of germinating seeds. In open ground, 1000 of these seeds gave an average of 919 par cent. Side by side with the above, the unknown wheat varied from 39 to 86.8 per cent, in germination. Bed wheat germinated more slowly than white wheat. Some experiments were made to ascertain whether seeds well dried after once or twice germinating would germinate again. In case of wheat, the plumule lived and continued the growth, it any growth was made, but the roots always died when well dried. If any growth was made a second or third time, new roots started out. Of fifty kernels of unknown white wheat once germinated a little and dried, 96 per cent, germinated; twice dried, 88 per cent. Of fifty kernels once germinated till the plumule became half an inch long, anti the roots an inch or two inches, then dried, 82 per cent, germinated ; twice sprouted and twice dried, 48 per cent. Of fifty kernels once germinated till the plumule became one inch long and the roots one to two inches '-hen dried, 38 per cent, germinated ; twice sprouted and twice dried, 14 per cent, again germinated. Some tests with new wheat now undo? way show still more favorable results than tie foregoing. Seeds of squashes known as Tutfjan, Boston Marrow, Hubbard or Marblehiad, and the common field pumpkin, tested in -qveral ways at a temperature of 80 degrees or lower showed results which were very variabh and unsatisfactory. Tested in a temperature 0 f 100 to 136 degrees F., the results were iiore uniform and the per cent, of germinating seeds much higher. Seeds of watermelons an d cucumbers varied bnt little whether tejtd at 70 or 135 F.