ON THE ' SALT WATER SELECTION METHOD OF SEEDS. 427 



hasten the dissolution of salt and when the salt is comparatively 

 dissolved, the seeds that are to be selected are put into the solution, 

 well stirred and the imperfect grains floating on the surface of the 

 solution are quickly scooped off, the solution is again stirred to 

 make those imperfect grains which have subsided with good grains 

 to float and the floating grains are again scooped off, the operation 

 being repeated until no grain is left floating. When this is over, the 

 seed is transferred on to a "zaru," a shallow bell with a rounded 

 bottom made of bamboo strips with irregular meshes — placed on a 

 tub and the solution is filtered off into the tub to be again used for 

 the same purpose. 



The strength of the solution used should of course be different 

 with the kind of seed and even with the same sort, the specific 

 gravity of the seed differing more or less with locality, the kind of 

 weather when harvested, with the methods of cultivation and so 

 forth ; and the strength of the solution must therefore be accom- 

 modated to each particular case. Practically the right strength of 

 a solution is tested in the following manner : — A small quantity of 

 seed is put into the solution and when nearly all the grains show 

 an inclination to float up — which in the case of cereals can be known 

 from the grains standing up in an oblique position, as the centre of 

 specific gravity is excentric and lies nearer one extremity than 

 another — the strength of the solution in question may be decided as 

 fitted for the purpose. 



The proportions of salt and water we have hitherto used are 

 stated below. These must of course be greatly varied especially with 

 different sorts of seeds ; for example, with some sorts of barley seed 

 the strength of the solution is to.be similar to that for wheat. The 

 figures given are about the number of grams of salt to a litre of water. 



Rice 208-312 



Barley 208-396 (or nigari) 



Italian millet ' 167-208 



Buckwheat 187-229 



Rape 104-208 



Tsukciia (a kind of Chinese cabbages. )i04-250 



Radish 83-124 



Turnip . 124-208 



For naked barley and wheat and also for some sorts of barley 

 for example some European sorts, a good nigari, — a name given to 

 the mother liquor of, or drippings from impure, common salt, with 



