PKEPAEING SEED BEFOKE SOWliVO. 189 



development of leaves. It is thought that the elements 

 of which a fertilizer, or liquid in which the seed is 

 steeped, is composed should be of the same nature as 

 the food of the seed itself. 



Respecting this question, we can pass in review 

 the Ladurean experiments upon five lots of Vilmorin 



( Water 10 liters. 1 



1st { Aimnonia sulphate Skilos. > ....15 hours. 



(Seed i " ) 



(Water 10 liters. ) 



2d J Sodio nitrate Skilos. J ....15 hours. 



( Seed 2 " ) 



( Water 10 llter.s. ) 



3d j Superpliosphat.e ot lime 5 kilos. [ 5 hours. 



(Soluble phosphate 12 percent.) 



(Water 10 liters. 



4th — j Sulphate of amnionla 5 kilos. 



( Superphosphate ot lime Skilos. 



( Water 10 liters. 



5th jSodie Nitrate Skilos. 



( Superpiiospliate of liine 5 *' 



seed. In all cases the beets appeared above ground at 

 about the same time. The resulting beets from these 

 seed were analyzed, and as a result, it was shown that 

 those roots from the fifth parcel, having in the early- 

 stages of development soluble phosphoric acid, nitric 

 acid and soda; in other words, the three elements that 

 beets assimilated with the greatest ease were the best 

 for sugar making. It was further noticed that those 

 roots which had soluble phosphoric acid at their dis- 

 posal during their early stages were the best, conse- 

 quently the practice of using this preparation is highly 

 recommended. It is able to furnish nourishment dur- 

 ing the period of transition from seed to root. It is 

 well-known that those fertilizers which have combined 

 in them Peruvian guano and bone superphosphates, 

 with ash rich in potassa, etc., give excellent results. 

 Many advocate the sowing of seed which have been 

 previously sprouted. 



The preliminary operation for sprouting consists 

 in soaking the seed in warm water for twenty-four 

 hours, then drain and stir the saturated seed three or 

 four times a day; in four days the sprouts will be vis- 



