is borne in flat topped clusters and does not ripen all at one time. 
When the majority of the larger seed clusters are ripe, or when the 
seed begins to turn yellow, the stalks are cut off and tied in bimdles of 
six or eight stalks, and are hung up over a tight floor or over canvas in 
a dry, well ventilated shed or attic. When thoroughly dry, the 
bundles are taken down and the seed clusters are either broken off or 
rubbed off of the stalks. Clean the seed through fine sieves the same 
as carrot seed. 
Celery seed retains its vitaHty five years. 
Production of Cantaloupe, Cucumber, Pumpkin and 
Squash Seed 
The most desirable cucumbers are long, slender, straight and 
dark green. Those showing excessive whiteness and especially yellow 
streaks before they are fully ripe should be avoided. A heavier crop 
of seed cucumbers will be produced if the first few fruits are cut off 
the veins. 
The most desirable cantaloupes for seed are from those vines 
which set several fruits of uniform size near the hill. Good netting is a 
desirable feature of the appearance and denotes quahty. 
Squash and pumpkins for seed purposes should be well colored and 
should be heavy for their size. When different varieties are planted 
near one another, they will cross-pollinate, making the fruits worthless 
for seed purposes. 
The selected specimens are cut in half and the seed scraped out. 
The wooden containers should not be filled more than half fuU, 
because when the seed begins to ferment the volume increases. 
They should be allowed to ferment a day or two, imtil the mucilagin- 
ous material has separated from the seed; then the mass is vigorously 
stirred with a stick and more water is added. This is stirred again, 
and as soon as the good seed has settled to the bottom, the solution 
containing the pulp and light seeds is gently poured off. Fresh water 
is added and poured off until nothing but the good seeds remain. Dry 
and store. 
The seed retains its vitaHty six years. 
Production of Tomato Seed 
The tomatoes are allowed to become thoroughly ripe on the plant 
before picking. After they are gathered, they may be cut in half 
crossT;v'ise and the seeds squeezed out. By this method, the fresh may 
be saved for caiming, and those tomatoes which have too many seed 
cavities, or an objectionable core may be eliminated. Otherwise, the 
