100 THE CONNECTICUT AGRICULTURAL 



Following are the results : 



station No. Variety. Per cent, of seed sprouted at 



51° F. 60° 85° 



23T Italian. 63.0 57.5 42.5 



238 Italian 35.5 45.0 29.0 



239 Italian 1 47.5 55.0 32.0 



240 Extra Early Red 82.0 88.5 51.5 



2-15 Extra Early Red 58.0 62.0 40.5 



211 Yellow Dan vers, 78.5 88.0 45.0 



242 Yellow Danvers 71.0 69.0 51.0 



248 Yellow Danvers 64.5 82.5 29.0 



243 White Portugal 65.0 69.0 39.0 



246 Large Red Wethersfield 70.5 76.0 39.5 



249 Large Red Globe 78.5 84.5 49.0 



250 White Globe 77.0 77.0 .50.5 



251 White Globe 82.0 83.5 62.5 



254 White Globe- -. 20.5 15.5 10.0 



253 Yellow Dutch 48.5 43.5 23.0 



252 White Silver Skin (French) ... 67.0 73.0 47.0 



Average 63.0 66-5 40.0 



It appears from these results that in every case fewer seeds ger- 

 minated at 85° than at either of the lower temperatures. This 

 difference is very decided in every instance except, perhaps, in 

 No. 254, and amounts, on the average, to 25 per cent. 



More seed germinated at 60° than at 51° in all the trials but 

 one, No. 237. The differences, however, with the exception of 

 No. 248, are seen to be comparatively small when it is considered 

 that duplicate tests made at the same temperature not infre- 

 quently vary by 5 per cent. 



One-half of the germinating seed sprouted within 10 days, on 

 the average, from the beginning of the test at 51° ; within 7 days 

 at 60*, and 6 days at 85". 



The results demonstrate that a temperature not far from 60° F. 

 is the most suitable for the scermination of onion seed in the lab- 

 oratory. Probably a difference of 5 degrees in either direction 

 would make no essential difference in the results. 



