1921] “PACK—JUNIPERUS 57 
open and the hypocotyls are } in. long, the seedlings are trans- 
ferred to pans or beds of leaf mold and sand kept at 15° C. (60° F 
In no case should ungerminated seeds (seeds that have not split 
open and developed a short hypocotyl) ‘be transferred from the 
germinator at 5°C. (41° F.). The germinated seeds, after being 
transferred to beds or pans, should be protected by g glass plates 
and paper for the first few days. sis 
Although these seeds have been germinating during every 
month of the year, advantage can be taken of the temperature con- 
ditions by placing them in the germinator about eae The 
importance of this after-ripening and tect at gre, cannot 
be overemphasized. 
ie ct / : 
71. The germination of non-after-ripened juniper seeds under 
érdinary conditions is very low, amounting to 1 per cent. 
2. These seeds are protected by a semipermeable and thick 
coat which makes up 75 per cent by weight of the entire seed. 
Acids enter very slowly, while bases, silver and mercury salts, 
enter rapidly. While. the coat serves as a protection against 
fungal attack and prevents water-imbibed seeds from expanding 
and rupturing the tissues before after-ripening is accomplished, it 
takes little or no part in the dormancy or after-ripening of the 
seed. : 
_*-3. Food material in the resting seed is stored in the form of 
/fats and proteins, with traces of glucose but no starch. The rest- 
_ ing seed endosperm has a P, value of about 5S while that of the 
\ embryo is about 8. 
4. Although some forcing agents ee! the respiration and 
catalase activity of seeds, it was not possible to force the germina- 
tion of non-after-ripening juniper seeds by high temperature, 
alternating temperature, wounding, warm bath, dry air, removal of 
coats, treatment with hydrogen peroxide, mercuric chloride, ether, 
carbon dioxide, oxygen, light, soil, dilute acids, dilute bases, nitrates, 
suphates, or strong acids. 
5. Freezing and thawing as such has no forcing action on the 
germination of juniper seeds, neither does it hasten after-ripening. 
‘Freezing and thawing produces marked chemical changes in this 
