FORMALIN TREATMENT FOR OAT SMUT 



601 



as to its integrity. This sample was thoroughly mixed and the 

 1,000 seeds for the test were taken absolutely without selection 

 by always taking the seed lying nearesl at hand, be it large or 

 small. The strengths mosl used in practice, .26 per cent, .39 

 per cent, and .78 per cent of formalin, or as more commonly 

 designated, one ounce to three gallons, one ounce to two gal- 

 lons, and one ounce to one gallon, were employed ; also a weaker 

 solution, one ounce to four gallons (2 per cent formalin). The 

 first of these is mostly used, the second often, the third rarely. 



Several varieties were used in this experiment to determine 

 whether there was any noticeable difference in their ability to 



withstand certain treatments. These results are indicated in 

 the following tables. 



INFLUENCE OF DIFFERENT STRENGTHS UPON WHITE SPRING, 



RED RUST PROOF, VIRGINIA WINTER GRAY, APPLE I,. 



BURT, BLACK SPRING OATS OF AVERAGE 



QUALITY TREATED TWELVE HOURS. 



Table VI. Test of the White Spring Oat, 1,000 Seeds. 



*.2 per cent formalin, 

 2 .26 per cent formalin, 

 3 .39 per cent formalin, 

 4 .78 per cent formalin, 



.08 per cent formaldehyde. 

 .104 per cent formaldehyde. 

 .156 per cent formaldehyde. 

 .312 per cent formaldehyde. 



Table VII. Test of Red Rust Proof Oat, 1,000 Seeds. 



