PROPAGATION. 71 



from time to time. At the close of the process, the clean 

 seed is found in the bottoms of the boxes, whence it is re- 

 moved and carefuUj dried, by putting it in an airy place, 

 and stirring it frequently to prevent mildew and fermen- 

 tation. Well prepared seed is plump and bright, and 

 should feel cold to the hand. When the pips are broken, 

 they should be white and clear within ; but the best test of 

 their quality, is to sprout a portion, and count the-plants 

 produced by a given number of seeds. 



Sowing. — The seeds may be put into the ground, either 

 in the fall, or spring. The soil having been well prepared, 

 and deeply pulverized, is thrown up in beds a few feet 

 wide, and the seed sown in close drills across ; or without 

 the beds, it may be sown in broad drills, by hand, or with 

 a machine, the rows at such a distance as to allow of cul- 

 ture by horse-power. It is desirable, in either case, to get 

 an early start and a good stand ; the weeds must be 

 kept under from the very first, and not allowed to have the 

 mastery for a single day. Thorough culture during the 

 season, upon a deeply tilled soil, of such a character as 

 to retain moisture, will be found highly advantageous 

 in the production of this crop, and will insure immunity 

 from leaf-blight and other adversities. Some recommend 

 sprouting the seed a little before planting. If it have 

 been kept during the winter mixed with its bulk of sand, 

 which is a good plan, the whole may be subjected to a 

 gentle heat as in a hot-bed, for a few days, just before 

 planting. During this time the mass must be stirred and 

 turned every day, to prevent fermentation and to secure 

 an even start. Whenever the germ makes its appearance 

 at the points of the seeds, whicih is called pipping, the 



