302 STATE HORTICULTURAL SOCIETY. 



pulpy or oily covering, like those of the Texas ilex, Crataegus, magnolia, and 

 some eatable fruits, which germinate more regularly if they are rubbed with 

 fresh sand. The sowing, be it preparatory or lasting, must directly follow this 

 nibbing. 



The seed of fir and pine trees can be obtained from the cones only by expos- 

 ing the latter to strong, dry heat. The cedar of Lebanon must be excepted. 

 Before getting the seeds from the cones they have to be put in damp moss. 

 As to the fine seeds, like those of the alder, the fruit is gathered before its 

 maturity, and exposed to the sun on a sheet. If the seeds are easily scattered 

 by the air like those of the willow, the branches on which the catkins hang are 

 cut off at the time, then pushed into the seed-bed prepared for them. Should 

 this treatment be impossible we ought to rub the catkins ••: our hands to free 

 them from the down. 



There are winged seeds whose wings are so firmly attached to the seed, as 

 those of the white beech, that it is best to put the fruit together in a heap in 

 the shade, to moderately moisten it, to beat and then sift it. The pulp of apples 

 and pears used for cider is spread in the open air and cleaned by breaking the 

 lumps and placing them on frames. The stones of plums, cherries, peaches 

 and apricots ought to keep their pulp in order to keep the seed in good condi- 

 tion. The seeds, which are closely connected with a fleshy receptacle like the 

 strawberry, are first dried in the sun, then rubbed between the hands, then 

 mixed with fine earth and sown immediately. Raspberries and currants are 

 treated in the same manner. If the flesh is hard as with the fruit of the rose- 

 bush, they are put in a heap and dampened to hasten their decomposition. 

 When the seed is old, but has not quite lost the power of germinating, it is 

 necessary to revive it by soaking it in water warmed by the sun, or in brine. 

 I have to repeat that the sowing must take place immediately after, as the 

 moistening of the seed is allowable only just before being put in the soil. We 

 can assure ourselves of the good conditions of the seed by examining the in- 

 terior which must be entirely sound and whole, of course, but as we cannot use 

 this method generally, we often put the seeds into a vessel filled with water 

 and leave them there for from two to twenty-four hours according to their 

 nature. Those swimming on the surface are doubtful; still, rather than to 

 throw them aAvay, we sow them closer together then those the soundness of 

 which is certain. According to logical principles, however, they ought to be 



thrown away. 



Stratification of Seeds. 



The interstratifying of seeds is a transitory way of sowing between the epoch 

 of their harvest and the definite time of sowing. It can be used with seeds 

 which germinate slowly and with difficulty, also with those which soon lose 

 their germinating powers, and, finally, with those which are sought for by 

 crows, black-birds, rats, or mice. It is well to stratify the seeds at the foot of 

 a wall, in a cellar, a box, basket, or barrel. The sowing of the seeds directly 

 after their harvest would save this Avork, but they would then easily be 

 destroyed by their enemies, as decay and washing away, and the soil would be 

 unproductive to the time of the sproutmg of the little plant. I mention the 

 hawthorn which remains in the ground twenty months before beginning ger- 

 mination. 



Stratifying is a necessary operation with the chestnut, oak, stone-fruit and 

 apple-fruit. Also with all hard-shelled seeds, like the hawthorn ; and, 

 finally, with all those which germinate slowly and dry up rapidly. For strati- 

 fication we take either a barrel, a box, flower-pot, or pan, the bottom of which 



