GERMINATION. 315- 
kinds of agricultural seeds that light exercises no appreci- 
able influence of any kind on germination. 
The Time required for Germination varies exceedingly 
according to the kind of seed. As ordinarily observed, 
the fresh seeds of the willow begin to sprout within 12 
hours after falling to the ground. Those of clover, wheat, 
and other grains, germinate in three to five days. The 
fruits of the walnut, pine, and larch, lie four.to six weeks 
before sprouting, while those of some species of ash, beech, 
and maple, are said not to germinate before the expiration 
of 14 or 2 years. 
The starchy and thin-skinned seeds quicken most readi- 
ly. The oily seeds are in general more slow, while such 
as are situated within thick and horny envelopes require 
the longest periods to excite growth. 
The time necessary for germination depends naturally 
upon the favorableness of other conditions. Cold and 
drought delay the process, when they do not check it al- 
together. Seeds that are buried deeply in the soil may re- 
main for years, preserving, but not manifesting, their vital- 
ity, because they are either too dry, too cold, or have not 
sufficient access to oxygen to set the germ in motion. 
To speak with precision, we should distinguish the time 
from planting the dry seed to the commencement of germ- 
ination which is marked by the rootlet becoming visible, 
and the period that elapses until the process is complete, 
ie., until the stores of the mother-seed are exhausted, 
and the young plant is wholly cast upon its own resources. 
At 41° F. in the experiments of Haberlandt, the rootlet 
issued after 4 days, in the case of rye, and in 5-7 days in 
that of the other grains and clover. The sugar-beet, how- 
ever, lay at this temperature 22 days before beginning to 
sprout. 
At 51°, the time was shortened about one-half in case 
of the seeds just mentioned. Maize required 11, kidney- 
beans 8, and tobacco 31 days at this temperature. 
