16 Nebraska Agricultural Exp. Station, Research Bui. 11 
Fig. 3 — Spring wheat grades tested for sprout value in 1913 (table 2). 1 and 
2, Scotch Fife large and small seeds; relative weights of seed 100, 76; 
relative sprout values of seed 100, 60. 3 and 4, Marquis large and small 
seeds; relative weights of seed 100, 65; relative sprout values of seed 
100, 69. Slightly enlarged 
L 
Fig. 4 — Plant growth secured entirely from reserve food in wheat seeds. 
This wheat growth was secured in absolute darkness at 30° C. in a non- 
nutritive quartz medium watered with distilled water, for the purpose of 
determining its sprout value. The moisture-free weight of the stem and 
root growth obtained under these conditions has been termed "sprout 
value" 
