SEEDS AND SEED GROWING 
97 
attention ; that facilities for harvesting and cleaning are 
usually meager; and that most gardeners do not possess 
the necessary knowledge to grow good seed. 
There is much truth in all of these arguments ; notwith- 
standing, many expert gardeners grow a large percent- 
age of their seeds. These men hold that they cannot 
afford to take chances in buying seeds ; that they know 
the requirements of their markets and can select seed 
with this knowledge in view, together with other quali- 
ties which they regard important; that although their 
soil and climate may not be ideal for seed production, 
skillful breeding may produce better seed than is procur- 
able on the market. In diversified gardening it is seldom 
practicable to save many seeds, but where only a few special 
crops are grown it is often highly desirable. Most of the 
seeds used in vegetable gardening will always be supplied by 
great seed houses, although there will probably be an in- 
creased tendency among specialists to grow their own seeds. 
143. Harvesting, cleaning and curing. — Various meth- 
ods are pursued in the harvesting and cleaning of garden 
seeds, and further instructions are given in the chapter 
devoted to the various classes of vegetables. 
Seeds should not be harvested until fully ripe or ma- 
ture. While this is true, it is equally important to be 
prompt in gathering the crop when the proper time has 
arrived. If sprouting or molding does not occur, the 
seeds will discolor if left too long on the stalk, and this 
is always objectionable when they are wanted for com- 
mercial purposes. Seeds are generally ripe when the 
pods or seed capsules turn yellow, or the fruits, as toma- 
toes and melons, lose their firmness. 
Bright, sunny weather should be selected, if possible, 
for the harvesting of crops which require threshing. The 
plants should be thoroughly dried before threshing, and 
it is always better to select days of low humidity for this 
operation. Whatever the method, whether by flailing or 
