80 



tough consistence), and " fully ripe " (the glumes and pales quite yellow, 

 albumen almost firm). The samples, which had been harvested on three 

 different experimental plots, Were placed in test immediately after 

 harvesting, during the period 10-22 August, and again about 10th Sep- 

 tember and the lOth October. Further, portions of some of the samples 

 were again put in test at the beginning of November, and some few at the 

 end of November. They were tested at three different temperatures, 

 viz., 18-22° C, 14r-16° C, and 10-14° C. The " germinating speed " was 

 determiaed after 5 days for all three species, and the germinating capacity 

 after 10 days for wheat and barley, and 12 days for oats. At the beginning 

 of each germination test, the moisture content was determined. The 

 weight of 1,000 seeds of those tested was determined the first and second 

 time. The germinating capacity of cut grains was also ascertained at 

 the time of the first and second tests. 



The mass of figures obtained from these experiments is too extensive 

 to record here, but it is, of course, at the disposal of those interested in the 

 matter. The main results, however, may be summarised as follows : 

 With the exception of two " fully ripe " samples of barley, none of the 

 samples had obtained normal speed and capacity for germination when 

 placed to test immediately after harvesting. The " green-ripe " and 

 " yelloW-ripe " samples attained a germinating speed of only a few per 

 cent., and the " fully ripe " a little more. The highest results were 

 obtained at the lowest temperature. 



The moisture content of the samples when they were put in test for the 

 first time was much higher than the normal ( 13-15 per cent.). That of the 

 " green-ripe " samples was 35-50 per cent., that of the " yellow-ripe " 25-40 

 per cent, and that of the " fully ripe " 18-28 per cent. When the samples 

 were tested for germination for the second time, after they had been 

 stored in the laboratories, their water content was almost normal. The 

 drying had had the same effect on most of the samples as if an after- 

 ripening had taken place. At the second test the samples still had a 

 comparatively low germinating speed, though most samples of wheat and 

 barley showed a normal germinating capacity; but, in the case of the 

 oats, the " green-ripe " seeds obtained, as a rule, the largest germinating 

 capacity, and those " fuUy ripe " the smallest. The " fully ripe " seeds 

 of one of the oat varieties were, at the third examination, still not 

 " germinating ripe," whereas both the " green-ripe " and the " yellow- 

 ripe " seeds had reached that condition. At the foiirth test, all the 

 samples were fully " germinating-ripe." 



The results of the examinations show that cereal seed which is not 

 " germinating-ripe " germinates best at the lowest of the thiee temperatures 

 used, whereas " germinating-ripe " seeds germinate almost equally at all 

 three temperatures, but generally most rapidly at the highest. 



With regard to the cut seeds, those tested directly after harvesting 

 in some cases also germinated more slowly than normally. Nevertheless, 

 with a few exceptions, they attained a germinating capacity within the 

 usual time equal to the highest reached by the " germinating-ripe " 

 seeds. In the examination conducted one month after harvesting, the 

 germinating capacity of the cut seeds Was, allowing a little latitude, as 

 good as the largest geiminating capacity arrived at in later experiments of 

 the untreated, " germinating-ripe " seeds. As tests of cereal seed are 

 never, in practice, made just after it has been harvested, but after it has 

 been dried on the field, threshed and cleaned, these investigations confirm 

 those previously mentioned in respect of cut seeds. 



The experiments have shown — 



(1) That the fact of cereal seed not being "germinating-ripe "' 

 is not due to the seed having been harvested before it was fully 

 matiu'ed. 



(2) That germination resiilts obtained for cereal seeds, which are 

 not " germinating-ripe," but of which that end opposite the embryo 



