252 Journnl of Ar/riculfurt^, Victoria. [10 April, 1918. 



crushed. The seed, pulp, and juice is then placed in a tank or barrel 

 and allowed to ferment for from four to six days, stirring every day to 

 prevent crushing on top. The seeds are then washed in a trough, having 

 a screen bottom, with running water. The good seeds sink to the bottom, 

 while the light seeds and pulp float off. After washing, the seeds are 

 placed thinly on trays having wood, wire screen, or canvas bottoms, and 

 exposed to the sun and wind during the day and carried into sheds at 

 night. In a few days the seeds will be dry, when they can be cleaned in 

 a fanning mill if desired. 



Tomatoes. — When ripe the tomatoes are ground or crushed, and after 

 standing a few days are washed in running water. Long troughs having 

 riffles in the bottom are used to catch the good seeds as they settle, while 

 the pulp floats off with the water. The seeds are then rinsed by hand 

 and spread thinly on racks or trays to dry. 



In saving seed the principal point to remember is that the seed should 

 be thoroughly dried before storing and slionlrl then be kept dry. The 

 greatest enemy of stored seed is moisture. 



When the seed is ready to market the farmer should get in touch with 

 any of the larger seedsmen. When writing to these firms a sample of a 

 few ounces of the seed should be sent, and a statement made as to the 

 amount offered for sale, the name of the variety, and, if possible, the 

 source of the original seed. 



Following are brief instructions for saving some of our principal 

 biennial root crops for seed : — 



Onions. — The onion bulbs should be pulled a little earlier tlian wlien 

 used for food, and should be cured, with the tops leit on, whera there is 

 a free -ciroulaticn of air, but })rotected from direct sunshine and rain. 



The seeds form in heads at the top of the main stalk. The seeds 

 turn black before they are ripe. The heads should not be gathered until 

 there is danger of loss of seed from shattering. The heads are then cut 

 from the stalk and spread upon canvas to dry. 



Beets, Turnips, and .Carrots. — The culture for these root crops is 

 as follows : — When the roots mature they should be pulled and the tops 

 removed. The crowns should not be injured, as the growth the follow- 

 ing spring starts from them. 



The best roots only should be selected. Those of medium size, 

 smooth, and symmetrical, are best. A small root, if well proportioned, 

 will usually produce as much seed as a larger, ill-shapen one. The 

 roots should be stored for the winter in a moist cellar or in shallow 

 trenches covered with straw and dirt to prevent freezing. If the latter 

 method is used, ventilation should be provided to allow for the escape of 

 gases and the entrance of fresh air. 



Set the roots as early in the spring as possible after danger of frost 

 is past, with the crowns two or three inches below the surface of the soil. 



Sometimes, when an extra large groAvth is made, it is necessary to 

 f.upport the seed stalks When the seed is matured and begins to shatter, 

 the plants should be cut and put in a well-ventilated place to cure. 



—The Queenslander, 16th March, 1918. 



