REPORT OF THE SOCIETY 



83 



pint of formalin to 10 gallons of water (1:10), one pint of formalin to 2 gallons 

 of water (1:2). 



The samples of seed were dipped for ten minutes in the different formalin 

 solutions mentioned. The temperature of the solution was 18 C. In every 

 ease, as a control, similar samples of seed were dipped in tap water for the same 

 length of time. 



After treatment the seeds were drained for ten minutes and covered for 

 one hour. They were allowed to dry and then placed to germinate on the top 

 of moist sand in flats. The flats were placed in the greenhouse, kept at a tem- 

 perature of 19-22 C. 



When germination commenced, the number of seeds which had germina- 

 ted were counted each day and recorded. The final count was made on the 

 tenth day after the seeds were placed to germinate. 



In the following table, the percentages denote the average of the two 

 samples of seed, of each variety. 



TABLE I. 



Effect of Varying Strengths of Formalin Solution. 



It will be noted from Table 1. that all the formalin solutions, except the 

 solution strength of 1 :2 had very little effect upon the germination of the hulled 

 varieties of oats. Both the Liberty oats and the Marquis wheat were reduced 

 in percentage of germination as the strength of the solution was increased. It 

 will be observed, however, that the Liberty oats were much more sensitive to 

 the action of the formalin than the wheat. 



Repetition of these tests gave practically identical results. Therefore, it 

 seems evident that, for the control of smut in the Liberty oats, the formalin 

 treatment is not a satisfactory one, owing to the injury incurred by the seed. 

 It appears,, however, that the hulled varieties can be subjected to the formalin 

 treatment, necessary for smut disinfection, without injury occurring to the 

 germination of the seed. 



