FIELD CROPS. 731 



paratively larger quantities of starch in the leaves, the appropriation of the 

 free nitrogen of the air, and the more extensive root system. Tliey also possess 

 a greater root aciility which enables them to avail themselves of i)lant food 

 material not readily soluble, which the (iraminea^ are either incapable of un- 

 locking for themselves or are al)le to take up only under great difficulties. 

 Many of the Leguminosie have the advantage of mycorrhizal symbiosis in addi- 

 tion to bacterial symbiosis. These results are considered as an aid in explaining 

 the variations in the flora of a meadow treated with nitrate of soda or with 

 kainit and Thomas slag. 



Report of an experiment on the manuring of rye grass and clover at four 

 centers in the county, 1906, E. Porter and II. C. Gaut (County Council Laii- 

 castter, Ed. Com., Agr. Dipt., Farmer's Bui. 2, pi). 10). — It was found in these 

 tests that commercial fertilizers can be economically employed on the first 

 y(\ar"s crop, and that while a complete mixture is not necessary to produce a 

 heavy^ crop it gives the best herbage and a good yield. Phosphates and potash 

 had the greatest effect in promoting the growth of clover, but the use of nitrog- 

 enous manures such as sulphate of ammonium early in the year and unduly 

 forcing the rye grass by heavy applications of nitrate of soda proved injurious 

 to the abundance and strength of the clover. The use per acre of 1 cwt. each 

 of nitrate of soda and nnn-iate of potash and 2 cwt. of superphosphate is recom- 

 mended for ryt> grass and clover where clover is fairly abundant. 



Investigations on the influence of different depths of planting on the. 

 growth of cereals, E. Kiggl {VrtJjxchr. Bauer. Landw. Rat., 12 (1907), No. 2, 

 .S'»p., pp. 313-37S, figs. 11). — This dissertation reviews the results of the more 

 important work on this subject and reports the author's own investigations. 



It was observed that oats differed from other cereals in the location of the 

 crown with reference to the seed and the length of the coleoptile or outer k^af 

 of the plumule above the surface of the soil. In wheat, barley, and rye plants 

 the crown is formed at a comparatively small distance from the planted seed, 

 and the origin of the coleoptile is therefore close to the seed grain, while in 

 the case of oats, millet, and maize the crown is foi'med at a greater distance 

 above the planted seed than in these other plants, and in consequence the base 

 of the coleoptile is nearer the surface of the soil. In barley and oat plants, 

 the seed of which was planted from 8 to 11 cm. deep, the length of the coleoptile 

 was from 5 to 6 cm. and from SJ to 4^ cm., respectively. The coleoptile of 

 the oat plants protruded from 1 to 14 cm. above the ground, while in the case 

 of barley it remained from 2 to 3 cm. below the surface. In general it was 

 observed that germination was slower and moi'e Irregular as the seed was 

 planted deeper. 



In studying the early development of seedlings above ground of different 

 crops planted !) and 12 cm. deep, it was observed that rye showed a greater 

 number of individuals that died down than any of the other crops, and that 

 the young plants of I'etkus rye seemed hardier, than those of Schlanstedt. It 

 was further observed that barley and oats sown 9 cm. deep or less wei-e ex- 

 tremely sensitive to temperatures of from .'J to -1° C. At these temperatures 

 tlie young leaves showed yellow rings in some cases 1 cm. wide, while at higher 

 temperatures the young i)ortions of the plant as they broke through the ground 

 presented the normal green color. Continued higher temperatures, however, 

 f-aiised the yellow portions of the young plants to assume the normal color. 

 Rye and wheat were not affected in this way on the experiment plats, l)ut it is 

 stated that on moor and sandy soils a reddish-brown color appears, similar to . 

 the yellow in barley and oats. 



Measurements taken showed that the crown in varieties of rye was from 

 2.3 to 2.0 cm. below the surface of the ground, in varieties of wheat from 2.9 



