8 THE SEED-GROWER. 



by the seed-cleaner, and it may be necessary to finish 

 the operation with a hand-sieve. Hand-sieves will 

 answer for cleaning small quantities in case the grower 

 does not own a machine seed-cleaner. 



Cleaning by Fermentation. This is a necessary 

 process for cleansing seeds like egg plant, cucumber, 

 melon, pumpkin, squash and tomato, which are cov- 

 ered with a sticky pulp. The souring loosens this 

 pulp, and then by a rinsing in water, or washing as it 

 is termed, the pulp is removed entirely, and the seed 

 rendered nice and clean. Some judgment must be 

 used in fermentation; the liquid should be given an 

 occasional stirring, and while no injury to seeds will 

 result as far as germination is concerned, so long as 

 they remain in the natural juice, yet if permitted to stay 

 in it longer than is required to loosen the pulp, they are 

 likely to become blackened or discolored. One may 

 know whether fermentation has gone far enough by 

 taking up a handful of the pulp and squeezing it. If 

 on opening the hand the seed is free from pulp, it is 

 ready for washing, but if the pulp still sticks to it, more 

 fermentation is necessary. 



Washing. Seeds which have undergone fermenta- 

 tion are washed in clear water in a tank, which is made 

 to allow the pulp to be poured, floated or drawn off. 

 A small quantity may be washed in a bucket, a tub or 

 a tight barrel. 



Onion seeds will be found directed to be cleaned by 

 washing. This is done simply to relieve them from 

 light, immature seeds and portions of pods, no fermen- 

 tation being necessary. 



Drying. After washing, seeds should be drained of 

 surplus water and then spread on screens or drying 

 frames, which are placed in the sun and air to dry. 



