130 EXPERIMENT STATION RECOED. 



Alpine pastures, G. Spampani (Al)S. in Inter nat. Inst. Agr. [Borne], Bui. Bur. 

 Agr. Intel, and Plant Diseases, 1910, 'Nov., p. 63). — This work is divided into 

 14 ctiapters. A discussion of the pliysiography of tlie principal Alpine and 

 Apennine regions of Italy accompanies a statement of the areas of grass lands 

 and pastures in various mountain regions of Italy. The chapters deal with 

 tree planting in permanent pastures, temixtrary forage crops, mountain and 

 dairy cattle industries, shelters and maintenance of mountain roads, upland 

 irrigation, and with governmental methods of development of Alpine agriculture 

 in Italy. 



Experiments on the germ-ripening' of grain, L. Kiessling (Landw. Jahrt. 

 Bayern, 1 (1911), No. 6, pp. 449-514)- — The term germ-ripening is defined as 

 the continuation of the ripening process after the grain is harvested and stored. 

 The results of experiments by other investigators along this same line are 

 reviewed and the author's own results and observations are reported. 



Experiments with different strains of barley showed that the time required 

 to complete the process of germ-ripening varied with the different strains and 

 appeared to be a characteristic of the particular strain. 



It was further found that in grain stored for several mouths in atmospheres 

 of oxygen, nitrogen, and carbon dioxid, the germ-ripening was not arrested, 

 although storing in shallow layers with direct access of air proved most favor- 

 able to the process. The presence of oxygen was most important. The action 

 of carbon dioxid had no injurious effect upon the germination and but slightly 

 prolonged the period of germ-ripening. 



Injuring the grains by cutting or scratching through the seed coat increased 

 the percentage of germination but it did not bring barley low in germinating 

 ability up to the maximum germination. 



The application of ether for 80 minutes increased the rapidity of germina- 

 tion, but when the barley was exposed to the ether vapors for a longer period 

 the rapidity as well as the percentage of germination were perceptibly i-educed, 

 this being especially true of the barley in which the germ-ripening process was 

 nearly complete. It appeared from the tests that each variety or strain of 

 barley had its own individual reactions as a result of etherization and it is 

 thought that varietal characteristics, the time the grain has been harvested, 

 the season, and the history of the crop's growth may exert an influence in this 

 connection. 



The germination of bai'ley, not as yet germ ripe, was favored by soaking in 

 formalin, dilute sulphuric acid, and other solutions. The application of oxygen, 

 especially at the beginning of the germinating process, it was found may also 

 be of advantage in this regard, but it was noticed that in certain instances its 

 action was a disadvantage, either when held by the water in which the grains 

 were soaked or when acting upon the kernels in the form of gas. Drying the 

 grain at a high temperature or aerating by means of vigorous motion at 

 orduiary room temperatures also exerted a beneficial effect on the germination. 

 Improvement in the germinating ability was secured in certain tests by the 

 application of higher temperatures both with and without a reduction in the 

 water content of the grain. These results led to the conclusion that germ- 

 ripeness is not connected with changes in the water content of the seed grain, 

 whether these are brought about naturally or artificially. 



In tests made with soaking barley in water of different temperatures, it was 

 found that of two varieties of barley, the one more nearly germ ripe required a 

 temperature of 35° C. and the other a temperature of 40° for optimum results. 

 The application of heat in its different forms was, as determined by the physio- 

 logical condition of the kernels and the degree of germ-ripeness, either bene- 

 ficial, neutral, or injurious to the germinating power. The effect on the germi- 



