REPORT OF THE BOTANIST 243 



SESSIONAL PAPER No. 16 



"REPORT. 



The sample of barley was examined microscopically and tested for odour, ger- 

 mination and any outward unfavourable signs. 



About 4 per cent of the barley grains showed brownish discolouration towards 

 the tapering end, and a few spots of the same colour were also found on the body 

 of some grains. Microscopical examination of the discoloured tissues showed the 

 absence of fungi as Helminth osporium, etc., and therefore, considering the high ger- 

 mination of the sample, this sign was considered to be of no consequence. 



The odour of the barley was neither musty nor mouldy, although not quite fresh 

 or strong. It must be borne in mind, that this sample had twice crossed the Atlantic 

 and naturally the odour would have been affected. 



The germination was tested independently with the following results: — • 



Ottawa Seed Laboratory, Department of Agriculture, 96 per cent germination. 

 Chemical Laboratory, Central Experimental Farm, 96 per cent germination. 

 Botanical Laboratory, Central Experimental Farm, 97 per cent germination. 



As far as germination and external appearance are concerned, this barley was an 

 exceptionally good sample for malting purposes. 



The barley was next subjected to the steeping process and was malted: — 



(a) Under conditions providing no ventilation, a moist atmosphere and at a 

 higher temperature, (30° C). 



(b) Under conditions providing good ventilation at ordinary room tem- 

 perature. 



About four days after being kept in the moist chamber (a), the barley which 

 showed the first signs of germination after forty-eight hours, developed a peculiar 

 pinkish colouration, appearing like fine, dew-like drops on the rootlets and the bodv 

 of the grain. At that time, no such changes could be observed in the other culture (b). 

 This colouration was immediately recognized as resembling a common occurrence 

 familiar to all investigators of the germination of cereals, (barley, rye; wheat 

 especially). In laboratories, the development of little yellowish or pinkish slime 

 growths may often be noticed and they have been repeatedly recorded. They consist 

 of masses of bacteria, (Zoogloeae). The discolouration increased visibly and soon was 

 noticed extending all over the layer of roots that had formed on the bottom of the 

 glass vessel used, on the sixth day. Even then no colouration of this kind could be 

 observed in culture (6). 



About ten days after starting this experiment, all roots were covered with this 

 distinctly manganese-pinkish slime. It was then observed that the roots were fading 

 and becoming brown in colour. This fact is not attributable to the action of the 

 bacteria, but solely to the exhaustion of the food reserves by the young plant. From 

 time to time microscopical examinations were made of the slimy roots, showing that 

 the bacteria not only covered the surface but inhabited also the loose cells of the root 

 cap in the form of narrow streaks. The endosperm was never observed to be per- 

 meated, but was covered to some extent externally. The sliminess observed by our 

 correspondent is, in our opinion, due to the natural dissolution of the food material 

 used up by the growing plant. An organism was isolated in the usual manner and 

 pure cultures were made on a decoction of barley roots, agar, and maltose on which, 

 after thirty-six hours, a profuse growth appeared which turned pinkish in colour after 

 sixty hours. 



On potato, the organism grew with an irregular border, moist, glossy in appear- 

 ance and distinctly manganese-pink. The potato substratum all round the growing 

 colonies was pink in colour. 



On gelatine, the colonies grew readily and produced a bluish-red tint. Gelatine 

 not liquefied. Stabs grew right to the bottom. 



16— 16i 



