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GOOD SEED 



growers, such as the members of this Association, ought to be 

 putting some brains of their own into this matter of getting 

 better seed. 



What are the methods? Perhaps there is some specialist 

 in your community who likes to grow seed, whose strain you 

 have found particularly desirable, and you might make ar- 

 rangements with him to grow seed for the community. I 

 know a New Jersey asparagus grower whose seed seldom 

 fails to give good results. He prides himself on the results. 

 This might be the best thing that can be done in various com- 

 munities. Yet it seems to me that the vegetable grower who 

 is producing on a large scale should find out what are the 

 principles involved in the growing of good seed, and produce 

 much of his own seed. 



I believe we have reached a point where we might have 

 some of our seeds grown under control. There is no reason 

 why the cauliflower growers of a state, or several states, 

 could not have their seed grown under the direction of a 

 well paid expert. 



I want to call your attention to two charts, showing experi- 

 ments with asparagus. Palmetto has held up better than any 

 other variety. I believe the Asparagus Experiment Station, 

 Concord, Massachusetts, will have some varieties that will 

 take the place of all these old varieties. I have great confi- 

 dence in the Concord Asparagus Experiment Station. We 

 planted two varieties — Palmetto and Argenteuil. We divid- 

 ed the roots into three sizes, large roots, medium roots, and 

 small roots. (See table.) It will be seen that large roots 

 produce large yields, indicating the importance of discarding 

 all small roots at the time of planting. 



Question : Can we grow our own early cabbage seed ? 



Professor Watts : Yes, although it is more difficult than 

 with late cabbage. 



Celery Seed. 



Mr. Wortley (Bermuda) : Have you had any experience 



with celery seed from Italy at nine shillings a pound? 

 Professor Watts : No, I have not. 



Mr. Wortley : It is the Golden Self Blanching variety. I 



