Relation of Size of Seed and Sprout Value to Yield 
19 
the original weight of the seed and its sprout value, as may be 
seen upon a study of the tables. 
As an average for all the grades of seed tested in 1913 and 
1914, the total sprout value of the seed equaled 54.2 per cent 
and 46.3 per cent of the weight of seed planted in 1913 and 1914 
respectively. The total loss of substance not recovered in either 
the sprout or the inert seed residues equaled 36.3 per cent and 
40.7 per cent respectively in 1913 and 1914. 
Table 5 — Summary of sprout value determinations for different 
grades of wheat seeds. Data calculated on basis of the original 
unselected seed as 100 per cent {191 U cropY 
Kind of seed tested 
Relative 
weights of 
100 seeds 
Relative sprout values of 100 seeds 
(moisture-free) 
Stem growth 
Root growth 
Total veg- 
etative growth 
Per cent 
Per cent 
Per cent 
Per cent 
TURKEY RED WINTER WHEAT (PURE STRAIN NO, 42) 
Unselected 
Large plump 
Small plump 
Small shrivelled , 
Unselected 
Large plump 
Small plump 
Small shrivelled , 
100 
145 
106 
62 
100 
135 
117 
56 
BIG FRAME WINTER WHEAT 
100 
130 
97 
61 
100 
136 
117 
63 
SCOTCH FIFE SPRING WHEAT 
Unselected 
Large 
Small 
100 
118 
85 
100 
75 
60 
100 
140 
74 
40 
100 
161 
132 
39 
100 
141 
62 
100 
137 
100 
50 
100 
143 
121 
56 
100 
93 
61 
MARQUIS SPRING WHEAT 
Unselected 
100 
100 
100 
100 
Large 
114 
126 
106 
121 
Small 
70 
84 
72 
81 
iThese data are calculated from table 3. 
Tables 4 and 5 contain a brief summary of the sprout value 
determinations and show the ratios of the various grades of 
seed (for each variety) to the original unselected seed. 
The principle is clearly brought out in table 6, which is a 
grand summary table compiled from tables 2 and 3. The grades 
for all varieties tested during the 2 years are here grouped into 
