182 SUGAR BEET SEED. 



fifth da}' of about 15 per cent, and a final variation of 

 10 per cent, at a maximum. 



One fact is certain : There is a great need of some 

 uniformity in these germinating tests, and notwith- 

 standing all possible care giv^n to the subject, the 

 dealer is frequently at a great disadvantage. Dippe, of 

 Ouedlinburg, calls attention to observations made on 

 his seed in Germany; when tested at Vefifingen 

 the result was 132 per cent.; at Brunswick, 178 per 

 cent.; at Halle, 222 per cent. The same variations 

 were noticed in percentage of moisture. We maintain 

 it is urgent that purchasers keep their seed under the 

 most desirable condition for preservation, as to heat 

 and moisture. One of the most recent innovations in 

 the way of germinators is a method of heating for eight 

 hours a day, at a temperature of 28 degrees C. This is 

 supposed to have the same effect as would light upon 

 the germ development. 



Mistake in Using Number of Seed in Germinating 

 Tests. 



Beet seeds are not sold according to number, 

 but by weight; hence, the reason why germinating 

 tests should be conducted on this basis. A great objec- 

 tion to conducting these tests upon 100 seeds rather 

 than 100 grams is, that the tendency always would be 

 to select only the largest and best seeds, and the results 

 obtained would be very misleading, while by weight 

 all seeds, regardless of size, etc., are submitted to the 

 germinating test. It is customary to count the num- 

 ber of germinating sprouts in beet seed; but this leads 

 to erroneous conclusions, for one seed gives several 

 sprouts. What farmers most wish to know is, the 

 chances of a given weight of purchased beet seed 

 appearing above ground after once planted, for if one 

 seed gives many sprouts only one is allowed to remain. 



Consequently, it is essential to know the number 



