SEED SOWING 131 



ticularly in the heavier types of soil. There should be 

 no unnecessary loss of moisture after spring or summer 

 plowing, which can be avoided by prompt and thorough 

 harrowing. When seed is to be sown rather late in the 

 season the moisture can be conserved by harrowing at 

 frequent intervals. Another excellent plan, although 

 somewhat troublesome but practicable on a small scale, 

 is to mulch the beds heavily with strawy manure, the 

 coarse particles of which are removed by raking immedi- 

 ately before sowing. Soils which have received heavy 

 annual dressings of manure are seldom too dry for the 

 successful germination of seeds. Although moisture is 

 essential, a surplus is just as disastrous as an insufficient 

 amount. 



190. Proper soil temperature. A suitable temperature 

 is required for each class of seeds. Lettuce, onion, beet, 

 cabbage, cauliflower and many other kinds of seed will 

 germinate at a temperature of 50 degrees F., or even less, 

 although higher temperatures will cause no harm. The 

 seeds of many vegetables, as the tomato, eggplant, bean, 

 pepper and the cucurbits, require much higher tempera- 

 tures, and they soon rot in cold, damp soils. 



191. When to sow. Experience counts for more than 

 anything else in determining the proper dates for sowing 

 different kinds of seed. A great many factors must be 

 considered, but one of the most important is market con- 

 ditions. When will a given crop be most likely to com- 

 mand the best prices, and how many weeks or months 

 will be required to get the crop ready for that particular 

 time? Weather conditions must be regarded. Lettuce, 

 cauliflower, cabbage, onion, radish, spinach, and peas may 

 be sown as soon in the spring as the ground can be pre- 

 pared. This will not do for pepper, eggplant, tomato, 

 bean, melon, squash and seeds of other tender plants, for 

 these must not be planted in the open until the ground 

 is thoroughly warm and there is no danger of frost. 



