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. It 
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 barrei. 
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. 
