SEEDS AND SEED SOWING. TRANSPLANTING 25 



desirable, will not produce fruits of the grade desired. The 

 average grower will usually do better to buy his seed from 

 a reliable seedsman rather than to attempt to grow his own 

 seed. 



The seeds of most vegetables are viable and will produce 

 good plants and crops if they are more than one year old 

 when planted. The best practice is to plant fresh seeds be- 

 cause the quality of the seed is determined as much by the 

 conditions under which they have been stored as upon 

 the conditions under which they have been grown. Seeds 

 should be stored in tight bags in a cool dry place. 



35. Germination. Each seed contains a minute plant 

 ready to start into growth as soon as sufficient heat and 

 moisture are supplied. Figs. 9 (a), 9(6), 9(c) and 9(d) show 

 successive stages in the growth of a corn seedling. The 

 minute plant in the kernel absorbs moisture and increases 

 in size, first sending out a root and later the stem. Later, 

 other roots appear and the stem turns upward toward the 

 light while the tap root pushes its way downward into the 

 soil. Until the roots are grown, the kernel furnishes food 

 to the plant. 



Seeds may be germinated between layers of moist, warm 

 flannel, or in small germination dishes, and will make suffici- 

 ent growth under these conditions for the grower to test 

 his seeds and determine the percentage of viable seeds. 

 All seeds which will germinate, that is start into some 

 growth, will not grow into a good plant. It is only the 

 seeds producing a strong root and sprout that will grow into 

 good plants. 



Every grower of vegetables should test his seeds before 

 planting any of them in the ground. A simple and con- 

 venient method is to take a piece of clean white flannel, dip 

 it in warm water and wring the water out until it no longer 



