362 



Sir W. Thiselton-Dyer. On the Influence of 



Brassica alba. 

 Pisum sativum. 

 Cucurbita Pepo. 

 Mimulus moschatus. 

 Triticum sativum. 

 Horcleum vulgare. 



The next point seemed to be to eliminate the source of error which 

 might arise from defective germinative power. I therefore communi- 

 cated the list to Messrs. Sutton and Sons, of Eeading, and asked their 

 assistance. With their invariable kindness in any scientific enquiry, 

 they willingly complied, and sent the samples required with the follow- 

 ing report : — 



" We now have pleasure in sending a packet of each of the seeds 

 you name. They are all of last year's growth, and of good germi- 

 nation. 



" For your information we append the germinations arrived at by 

 our tests made in March last of the various parcels from which these 

 samples are taken. 



" We have no doubt that each grain of wheat is a germinating seed, 

 as specially fine seeds have been picked out. 



" In the case of musk a good growth was obtained, but the germina- 

 tion was not counted. 



" Germinations : — 



Mustard 



1 Bountiful ' peas . . 

 Vegetable marrow 



Musk 



Wheat 



Barley 



I forwarded the samples (which were small) to Professor Dewar, and 

 suggested that they should be each divided into two portions, one for 

 a control experiment under ordinary conditions, the other to be 

 returned to me after being subjected to cooling. Owing to some 

 misunderstanding, this was not done ; but, as will be seen in the 

 result, the omission proved immaterial. The seeds, it should be stated, 

 were simply air-dried : they were ordinary commercial samples, and 

 no attempt was made to further desiccate them. 



I pointed out to Professor Dewar the advisability of exposing the 

 seeds to extreme changes of temperature as gradually as possible, a 

 precaution which Messrs. Brown and Escombe carefully observed.* 

 He promised " to consider what can be done to avoid any disaster 

 from this cause." 



* Loc. cit., p. 161. 



100 per cent. 

 100 „ 



96 „ 

 Good. 



96 

 100 



