23 
was quite apparent the following year, though less marked than it had 
been the first year. 
EFFECT UPON GERMINATION OF SEEDS. 
Extensive experiments* were conducted by the Division of Botany, 
United States Department of Agriculture, upon fifty-four different 
varieties of seeds, including the principal grain and garden seeds 
affected in this way. Every precaution was taken to insure uniform- 
ity in the seeds of each lot, treated and untreated. The treated lots 
were exposed to an atmosphere saturated with carbon bisulphid vapor 
for forty-eight hours. Then these seeds and those untreated were ger- 
minated and the results tabulated. Under this extreme treatment, the 
severity of which would never be equaled in practice, a majority of 
the varieties tested showed no injury, germination being practically the 
same in each lot. The seeds of the grass family appeared more tender 
than other kinds, and some of them suffered serious damage. All vari- 
eties injured in this first treatment were then subjected to a second 
experiment in which they were exposed for twenty-four hours to a 
saturated atmosphere. Many of the varieties previously injured now 
showed no injury at all, and the injury was markedly decreased in all 
cases. 
Experiments were then made upon grain in bulk, using the liquid 
at the rate of 1 pound to 100 bushels of grain, the rate which is usually 
recommended, the exposure lasting for twenty-four hours. In this 
case no difference could be detected in even the most delicate seeds. 
EFFECT UPON FOOD STUFFS, ETC. 
According to the testimony of a large number who haye used this 
insecticide in flouring mills, food stores, and like places, the vapor has 
absolutely no injurious effect upon any food stuff. If the liquid is 
pure it can even be poured upon such articles, and after thorough 
exposure to the air not the slightest trace of it willremain. Of course, 
with impure grades, the liquid should not be poured upon such things, 
because the excess of sulphur and other impurities therein contained 
are not volatile, and upon evaporation will be left behind. It is cer- 
tain that no trace of the vapor which would be absorbed by flour during 
an exposure thereto could persist through the processes of cooking so 
as to appear in the food. Owing to the extreme volatility of all the 
vapors given off even by the impure liquid, they will all be driven out 
of the flour or dough through the processes of mixing and baking. 
It can be positively stated that no food stuff has yet been found to be 
at all injured by an exposure to the vapor of carbon bisulphid. 
It is believed that it would be a wise investment to give all mille, 


Circular 11 of Division of Botany. 
