48 THE SEED-GROWER. 



busy picking the ripe fruit and emptying on the ele- 

 vator. As the fruit is crushed, the skins or rinds are 

 ejected at the rear end, and left in the field in rows as 

 the wagon is drawn through, and are afterwards scat- 

 tered as fertilizer. Following this wagon is another 

 loaded with barrels which are distributed, and to which 

 the seed is transferred from the receiving pan. These 

 barrels are filled two-thirds, and are hauled six at a 

 time in another wagon to the fermenting house. 



If more than one variety is grown, it is very import- 

 ant that the machine used for mashing fruit or for 

 washing, and the fermenting tank or barrel should be 

 carefully washed immediately after use, so as to remove 

 any seeds which may have lodged in same, and thereby 

 prevent mixture of seed when using the apparatus or 

 vessel for another variety. 



Fermentation or Souring. This process is neces- 

 sary with all kinds of vine seeds, excepting winter 

 squash and pumpkin, in order to separate the seeds 

 from the surrounding pulp. The time required for 

 fermentation varies from several days to a week, accord- 

 ing to weather. 



On a small scale, tight barrels will answer for fer- 

 mentation; but for large acreages, it is better to build a 

 tank, which may be erected either in the field or in the 

 seed house; this must be made perfectly tight. 



The pulp is poured into the barrel or tank, but not 

 filled quite full to allow for expansion in bulk from 

 fermentation. The liquor must be stirred thoroughly 

 every day, to keep seed in contact with it, and to pre- 

 vent the seed on top from becoming blackened. Pro- 

 vided it is thus constantly stirred, seed may remain in 

 it for several weeks without injury. One may deter- 

 mine whether seed has undergone sufficient fermenta- 



