12 Nebraska Agricultural Exp. Station, Research Bui. 11 
Figures 1, 2, and 3 illustrate several grades of seed wheat 
studied for relative sprout value in 1913. The character of 
vegetative growth obtained in determining the sprout value of 
wheat grades is shown in figure 4. In this illustration, the wheat 
seedlings were in the proper stage for harvesting, all of the reserve 
food in the seed apparently having been utilized. 
0 ^ 
3 
Fig. 1 — Turkey Red grades tested for sprout value in 1913 (table 2). 1, large 
plump; 2, small plump; 3, small shrivelled; 4, dough stage. Relative 
weights of seed 100, 53, 48, 57. Relative sprout values of seed 100, 58, 
40, 48. Slightly enlarged 
Tables 2 and 3 contain a summary of the'^1913 and 1914 
sprout value determinations with various grades of winter and 
spring wheat. 
In column 3 is recorded the moisture-free weight of 100 seeds 
for each^grade. In columns 4, 6, and 8 are given the weight of 
