FORMALIN TREATMENT FOR OAT SUIT 



603 



Iii the foregoing tesl the White Spring, Red Rus1 Proof and 

 Virginia Gray oats gave perfectly eonsistenl results, showing 

 decrease, | germination with an increase in the strength of the 

 solution employed, the loss ranging from .2 to 5.7 per cenl with 

 the White Spring Oa1 and from .2 to L0.5 per cenl with the 

 Virginia Gray oat. The Burt oat and the Black Spring oat 

 (Tables X and XI i show some inconsistencies in the test. Eow- 

 ever, it seems evident that the Burt oat is more susceptible to 

 the strongest solution. 



The conclusion may be drawn that solutions stronger than one 

 ounce of formalin to three gallons of water are questionable, 

 due to their appreciable effect upon the vitality of tbe oat. The 

 added stimulus is offset by the loss of stand. 



Stevens also worked on the effect of formalin solution on 

 seed oats winch varied in quality. In these experiments, four 

 kinds of seed were used. The grain was examined individually 

 and divided into three classes: the largest and plumpest were 

 designated as "good"; the next grade as lower or "medium*'; 

 and the smaller shrunken ones as "poor"; the average was the 

 sample as found. In each instance 1,000 grains were used for 

 each grade. All grades were treated with the same solution, 

 namely one ounce of formalin to one gallon of water. 



EFFECT OF QUALITY OF SEED OX RESISTANCE TO FORMALIN. 



Table XII. Appler Oat, 1,000 Seeds. 



Flat 

 No. 



Strength of Solution 



Quality of 

 Seed 



Per cent 

 Loss 

 due to 

 Treat- 

 ment 



10 

 6 

 4.". 

 46 

 43 

 47 

 44 

 48 



Control 

 1 ounce to 

 Control 

 1 ounce to 

 Control 

 1 ounce to 

 Control 

 1 ounce to 



1 gal. 

 1 gal. 

 1 gal. 

 1 gal. 



Average 



Average 



Good 



Good 



Medium 



Medium 



Poor 



Poor 



5.4 



3.7 



4.6 



1.V7 



