NARCISSUS. 



577 



22 by 24/i, and 24 by 20/*. hi size N. pyramus shows a 

 closer relationship to- N. iveardale perfection than to 

 N. madam e de graaff. 



PoLAitisconc Properties. 



The figure is not so distinct nor so well defined as in 

 either parent, and in this respect N. pyramus is closer 

 to N. madame de graaff than N. weardale perfection. 

 The lines as in N. madame de graaff cross at angles of 

 widely varying size and are more oi'ten bent and bisected 

 than in these grains. The figure also more often has 

 the form of a conjugate hyperbola, or of a long line with 

 bisected ends. 



The degree of polarization varies from low to high 

 (value 42), higher than in N. madame de graaff, and 

 there is the same amount of variation in the same aspect 

 of a given grain as in N. madame de graaff. 



With selenite the quadrants are not so well defined 

 and are more irregular in shape than in either parent, 

 and are therefore more like those of N. madame de graaff 

 than those of N. weardale perfection. The colors are 

 usually not pure, and there are very few with a greenish 

 tinge as in N. madame de graaff. 



In the character of the figure, the degree of polariza- 

 tion, and the appearances with seienite N. pyramus shows 

 a closer relationship to N. madame de graaff than to N. 

 iveardale perfection. 



Iodine Reactions. 

 With 0.25 per cent Lugol's solution the grains all 

 color a moderate violet tinged with blue (value 55), the 

 same as in N. weardale perfection and more than in 

 N. madame de graaff. With 0.125 per cent Lugol's 

 solution, the grains all color a light violet, the same 

 as in N. iveardale perfection and more than in N. madame 

 de graaff. After heating in water until the grains are 

 all completely gelatinized and then treating with a 2 

 per cent Lugol's solution, the gelatinized grains are all 

 colored a light or light to moderate indigo, and the solu- 

 tion a deep indigo, as in N. weardale perfection. If the 

 preparation is boiled for 2 minutes and then treated 

 with an excess of a 2 per cent Lugol's solution, most of 

 the grain-residues color a light indigo, but in some also 

 the capsules are colored; the capsules color a reddish 

 violet, and the solution a very deep indigo, as in N. wear- 

 dale perfection. Qualitatively and quantitatively the 

 reactions with iodine show a closer relationship to N. 

 weardale perfection than to N. madame de graaff. 



Aniline Reactions. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes they are light to moderately 

 colored (value 40), much more than in N. iveardale 

 pefection and somewhat less than in N. madame de graaff. 

 With safranin the grains all color very lightly at once, 

 and in 30 minutes they are moderately colored (value 

 50), much more than in N. weardale perfection and some- 

 what less than in N. madame de graaff. 



In the reactions with aniline stains N. pyramus shows 

 a closer relationship to N. madame de graaff than to 

 N. weardale perfection. 



Temperature Reactions. 



The temperature of gelatinization of the majority of 

 the grains is 73° to 74° C, and of all is 76° to 77° C, 



mean 76° C. The temperature of gelatinization of N. 

 pyramus is much higher than that of either parent, and is 

 closer to that of A. madame de graaff than to that of 

 N. weardale perfection. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in 1 minute. 

 Complete gelatinization occurs in 0.5 per cent of the en- 

 tire number of grains and 2 per cent of the total starch 

 in 5 minutes; in about 3 per cent of the grains and 5 

 per cent of the total starch in 15 minutes; in about 15 

 per cent of the grains and 19 per cent of the total 

 starch in 30 minutes; in about 16 per cent of the grains 

 and 21 per cent of the total starch in 45 minutes; and 

 in about 23 per cent of the grains and 25 per cent of the 

 total starch in 60 minutes. (Chart D 323.) 



The hilum becomes distinct, accompanied by the for- 

 mation of a bubble in but few grains. The lamella? 

 are more often visible and more distinct than in either 

 parent. In both these characteristics the hybrid shows 

 a closer resemblance to N. madame de graaff. The grains 

 become as refractive after the addition of the reagent as 

 in N. iveardale perfection. Gelatinization begins at the 

 distal margin and progresses according to the two 

 methods described for both parents. The first, which is 

 seen in a larger majority of the grains than in either 

 parent, is the same as that described under N. weardale 

 perfection, and the second, which is seen in a less number 

 of grains, is the same as in both parents. 



The gelatinized grains are much swollen, their cap- 

 sules are not so thick and they are more distorted than in 

 either parent. In these characteristics showing a closer 

 resemblance to N. madame de graaff. 



In this reaction N. pyramus shows qualitatively a 

 somewhat closer relationship to N. weardale perfection 

 than to N. madame de graaff. The reaction of the two 

 parents and of the hybrid do not show many marked 

 differences. 



The reaction with chromic acid begins in 30 sec- 

 onds. Complete gelatinization occurs in about 2 per cent 

 of the entire number of grains and 7 per cent of the 

 total starch in 5 minutes; in about 24 per cent of the 

 grains and 64 per cent of the total starch in 15 minutes ; 

 in about 64 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 88 per cent of the 

 grains and 99 per cent of the total starch in 45 minutes ; 

 and in about 97 per cent of the grains and in more than 

 99 per cent of the total starch in 60 minutes. (Chart 

 D 324.) (See footnote, page 516.) 



The hilum and lamellae are as distinct as in both 

 parents. Gelatinization begins at the hilum and pro- 

 gresses according to the two methods which are observed 

 in both parents. The first method is seen in a large 

 majority of the grains and is the same as that in a large 

 minority of the grains of N. iveardale perfection, and 

 similar to that noted in a small minority of the grains 

 of N. madame de graaff. The second method resembles 

 that seen in a small majority of the grains of N. weardale 

 perfection. The differences noted are that the primary 

 starch is divided into coarser and more refractive gran- 

 ules as in N. madame de graaff, and the striae dividing 

 the secondary starch are not so coarse nor so distinct. 



The grains as in N. weardale perfection are always 

 completely gelatinized before they are dissolved. The 



