DAIRY AND SEED IMPROVEMENT MEETINGS. 183 



heavy well-filled grains is undoubtedly the best practice for 

 farmers to follow. 



All grain seed sown at Highmoor in variety tests and in 

 larger fields is planted in drills seven inches apart by means 

 of a grain drill. This machine drops the seed under forced feed 

 through eleven spouts which lead to the same number of drills, 

 each opened by a disc. Also fertilizer is spread in the drill. 

 Both seed and fertilizer are put in the ground and covered at 

 the one operation. This method of seeding insures a more even 

 stand of grain than does the usual method of broadcasting. In 

 the drill the seed is sown more evenly, at a more uniform 

 depth, and is entirely covered, while in broadcasting a large 

 percentage of seed is ordinarily not covered but lies exposed on 

 the surface and fails to germinate. Further, in harrowing in 

 seed after broadcasting much seed is buried too deeply and 

 hence does not develop. 



All seed oats sown at Highmoor are treated in a solution of 

 formalin to prevent the spread of the fungus disease called 

 loose smut, the spores of which, as is well known, are borne 

 from year to year clinging to the grains. This treatment is car- 

 ried out by soaking the oats for twenty minutes in a solution of 

 formalin : i pint formalin to 42 gallons of water. This form- 

 ula is recommended by Professor C. A, Zavitz of the Ontario 

 Agricultural College. 



In these tests all varieties of oats have been uniformly 

 seeded at the rate of two bushels per acre; in 1910 the rate 

 being two bushels by measure per acre and in 191 1 and 1912 

 two bushels by weight per acre. For many varieties character- 

 ized by large grains two bushels per acre does not give a good 

 stand. The basis for seeding oats should take into considera- 

 tion the number of grains per bushel. 



Our general practice in harvesting the oat crop is to allow 

 the grain to develop to the thick dough stage before cutting. 

 It is then cut with a binder, shocked and allowed to dry out 

 for a few days. When completely dry the crop is hauled to 

 the scales and threshing machine. Our threshing machine is 

 small and great care is exercised to remove all the grain from 

 it after each variety is threshed. This is absolutely essential 

 in order to prevent the different varieties becoming mixed 

 with one another. 



