Management of the Ruffed Grouse 359 



By keeping notes on dates of maturity for a few years, these local 

 variations may be learned. 



Cleaning and Extraction of Seed. Seeds should be removed from 

 their coverings before storing or planting.^ With the fleshy fruits 

 this may be done by maceration and fermentation. Some kinds, how- 

 ever, must be treated carefully. Mountain ash and crabapple de- 

 teriorate rapidly if they remain in the fermentation bath more than 

 forty-eight hours. Hence they should be very thoroughly macerated 

 before being subjected to fermentation. The fermentation bath may 

 be prepared by adding a small quantity of yeast to the water and 

 leaving it standing in a warm room. 



The dry nuts are prepared by removing the husks (hazel) or 

 cups ( oak ) . Sumac "bobs" or heads should be broken apart before 

 removing the thin outer coat of the seeds. After separating the trash 

 from the seeds, the outer coat may be taken off by abrasion. 



Extraction of seeds from cones should be done soon after collec- 

 tion is completed. This is most true of the pines and spruces which 

 become very pitchy ff allowed to he about. Arborvitae cones are 

 very dry and do not form pitch. The cones are placed in thin layers 

 on trays having screen bottoms for air circulation. They should be 

 kept in a hot dry room (with the temperahu-e not exceeding 120° F. ) 

 and stirred occasionally. When the cones have opened, the seed 

 may be shaken from them. After the wings are removed they are 

 ready for either storage or planting. Sometimes the scales will stick 

 together through the first drying attempt. These cones should be 

 sprinkled with water and then redried, repeating the process as 

 many times as necessary. 



Care of Seed Prior to Sowing. After the seed has been cleaned and 

 dried or extracted it is advisable to make a simple cutting or ger- 

 mination test at once. Germination tests immediately after seed col- 

 lection are not satisfactory for certain species having a period of 

 seed dormancy. In the cutting test, viable seed is recognized by the 

 clear white meat. If the interior is discolored, deep yellowish or 

 brown, the seed is considered nonviable. The percentage of seeds 

 that are viable as shown by cutting or by a trial germination is an 

 indication of production that may be anticipated. The actual num- 



^ This is not essential for black cherry if it is sown immediately after collection. 



