PROPAGATION. 



69 



Various mixtures have been j)roi:o3ed. as suitable 

 for all seeds: Lindley suggests equal portions of 

 peat, loam, and sand, others advise all sand, and 

 others prefer sandy loam. If what has already been 

 stated is accepted, it will be seen that the plan here 

 advised is a safe one, viz., to use a mixture similar 

 to what the plants would prefer, plus a larger 

 quantity of sand. If it be borne in mind that the 

 nature of the soil does not in any way affect 

 the process of germination, providing it does not 

 exclude essential conditions, it will be seen that the 

 soil most likely to satisfy the wants of the young 

 plant as soon as it begins to search for its own food 

 is that which it thrives in when strong. ]\Ir. Ander- 

 son Henry, who was a most successful raiser of 

 delicate seeds, preferred a compost of equal portions 

 of peat, loam, and sand with a little pulverised leaf- 

 mould added. It is, however, difficult to lay down a 

 hard-and-fast rule in this matter, owing to the vary- 

 ing nature of different soils in different localities — 

 what is good for a certain j^lant in one place being 

 unsuited for it in another. In this and in all other 

 questions that concern the management of seeds a 

 great deal must be left to the intelligence of the 

 gardener, to whom, if the fundamental principles of 

 germination are properly grasped, the special con- 

 ditions essential to the welfare of seeds and seedlings 

 will readily suggest themselves. By first of all 

 inquiring into the nature of the plants from which 

 the seeds have been obtained, and ascertaining the 

 conditions under which they are known to thrive, 

 the treatment necessary for their seeds may be soon 

 arrived at. 



"Vitality of Seeds. — With very few exceptions 

 all seeds retain their germinating power for at least 

 a year under ordinary conditions ; and, when placed 

 in circumstances specially favourable, they remain 

 fresh for a very lengthened period. Several remark- 

 able instances of this have already been mentioned, 

 but cases even more remarkable than these are re- 

 corded. In the ground, when buried deeply, the 

 length of time seeds will retain life is indefinite — 

 according to some authorities, even unlimited. The 

 accounts of seeds which had been taken from ancient 

 Egyptian tombs germinating on being placed under 

 favourable conditions, and other similar cases of an 

 astonishing nature, might be mentioned. These are, 

 however, of little or no practical moment, beyond 

 showing us how wonderfully tenacious of life is the 

 tiny germ which lies enclosed in its often thin and 

 delicate wrappers. How long a seed will remain 

 good when j)laced under the conditions supplied in 

 the seed-house, or when sown and treated for germi- 

 nation, is a qiiestion to w^hich we may turn for more 

 useful information. A seed, when properly matured 



and kept dry in an even and suitable temperatui'c, 

 will remain healthy for a more or less lengthened 

 period, according to whether it is oily or starchy, or 

 whether it belongs to the exalbuminous or the albu- 

 minous kinds. Oily seeds usually perish in a com- 

 paratively short time, so that it becomes necessary 

 to sow them as soon as possible after they are ripe ; 

 such seeds are those of Tea, Coffee, Camellia, Theo- 

 broma, Acorns, Brazil-nuts, Walnuts, &:c. Seeds of a 

 starchy nature are generally much longer-lived. It 

 is, however, impossible to draw a hard-and-fast line 

 between long-lived and short-lived seeds, as there are 

 so many conditions other than those we perceive, and 

 often altogether beyond our control, which affect the 

 vitality of seeds. Lindley says : " Seeds are probably 

 possessed of different powers of life, some preserving 

 their vital principle through centuries of time, while 

 others have but an ephemeral existence under any 

 circumstances. The reasons for this difference are 

 unknown to us." In the case of many of our most 

 popular and hmg-cultivated plants, however, we have 

 data sufficient to enable us to perceive how long their 

 seeds may be expected to remain capable of germi- 

 nating. The following list was xorepared by the well- 

 known seed merchants, Vilmorin-Andrieux and Co., 

 of Paris, and with it is incorporated a portion of 

 a list printed in Burbidge's " Propagation and Im- 

 provement of Plants." 



Average Dtjeat.ton of the Germinating Power of the 

 Seeds of some Cultivated Plants. 



Acacia 



Alder 



Amaranth. 



Angelica . 



Anise 



Artichoke 



Aster, China 



Asparagus 



Balsam 



Basil 



Beans, Broad 

 Beans, Kidney 

 Beetroot . 

 Borage 

 Bar net 

 Cabbage . 

 Capsicum . 

 Caraway . 

 Cardoon . 

 Carrot 

 Chervil 



,, Tubero 

 Chicory . 

 Corn Salad 

 Cress 

 Cucumber 

 Egg Plant 

 Kndive 

 Leek 



Years. 



mauy 

 . 1 

 . 5 

 . 1 

 . 3 

 . 5 

 . 1 

 . 4 



many 



Lentil 

 Lettuce 

 Maize 

 Mallow 

 Marjoram 

 Melon 

 Mustard 

 Nasturtium 

 Onion 

 Parsley 

 Parsnip 

 Peas . 

 Potato 

 Purslane 

 Radish 

 Rampion 

 Rhubarb 

 Rocket 

 Rosemary 

 Salsify 

 Savory 

 Scorzonera 

 Sea-kale 

 Sorrel 

 Spinach 

 Strawberry 

 Thyme 

 Tomato 

 Turnip 



The aboA'^e tables do not profess to give in every 

 case the longest time possible for the seeds to remain 

 good, but only the average time during w^hich, under 

 the conditions supplied in an ordinary see 

 they might be expected to retain their power to vege- 



Years. 



. 5 

 . 2 

 . 5 

 . 5 

 . 5 

 . 2 

 . 3 

 . 2 

 4-5 

 . 4 

 . 8 

 . 6 

 . 5 

 . 3 

 . 2 

 . 4 

 . 3 

 . 2 

 . 2 

 . 3 

 . 2 

 . 5 

 . 8 

 2—3 

 . 5 

 . 5 



