PLANTS. 1 63 



about the same time, the point of the future stem 

 comes forth in an upward direction. The presence 

 of air, heat, and moisture are afterward as indispen- 

 sable to the growth of the plant as they were to the 

 germination of the seed. 



Now it often happens, that wheji seeds are planted 

 in fresh-stirred ground, or when the soil is moist, 

 they undergo the incipient process of fermentation, 

 and the earth not being pressed upon them, and dry 

 weather ensuing, the moisture is abstracted, and the 

 seeds perish. Too much moisture is also often de- 

 structive to the vital principle of seeds ; while others, 

 again, are buried too deep to be vivified by solar and 

 atmospheric influence. The first object in planting, 

 therefore, should be, to place the seed just so far un- 

 der the surface, and to cover it with so much earth, as 

 shall barely secure to it a constant supply of moist- 

 ure. There are many seeds, as of the carrot, parsnip, 

 orchard-grass, &c., which, if not previously steeped, 

 or the soil well pulverized and pressed upon them, 

 fail to grow for want of moisture. Hence, in sow- 

 ing orchard-grass, it is found prudent to spread the 

 seed upon a floor and sprinkle it with water, and to 

 pass a roller over the ground after it is sown. And 

 hence, in loose garden mould, it is advisable to press 

 the earth with the hoe or the spade upon all light 

 seeds after they are sown. 



But we would draw the attention of the farmer, 

 as well as of the gardener, to another mode of pre- 

 venting failure and disappointment in the growth of 

 certain seeds; and that is, by sprouting them before 

 they are planted. This may be conveniently done 

 with Indian corn, pumpkins, mangold-wurzel, beets, 

 &c., on the farm, and with melons, cucumbers, beans, 

 peppers, and a great number of other seeds which 

 are assigned to the garden. The mode of doing it 

 with the field-seeds we have named is this : steep 

 them from twelve to twenty hours in tepid water ; 

 then pour off the water, and leave them in a warm 



