94 
Journal of Agricultural Research voi.xxm,No. 
Table VII.— Variety , length of time harvested , moisture content , awJ germination of 
wheat samples 
Sample No. 
Variety. 
Number 
of days 
since 
cutting. 
Percent¬ 
age of 
water. 
Percentage of 
germination. 
w,... 
w 3 ... 
W 7 a .. 
W„o.. 
W,,. 
W 4 o.. 
W 5 «.. 
W 9 ... 
5902. 
c. 
•w 10 .. 
W 12 <*. 
W 13 6. 
W 14 .. 
W 15 .. 
W 18 c. 
W 17 C. 
Winter. 
.do. 
Winter (Wisconsin No. 2). 
_do. 
-do.•. 
.do.. 
.do. 
Spring (Kruger’s)Wisconsin Wonder). 
Winter (Turkey Red). 
_do.. 
Spring (Blue Ribbon). 
Spring (Marquis). 
.do. 
.do. 
Volunteer in oat field. 
-do. 
Spring. 
.do. 
34 
34 
34 
34 
34 
30 
30 
2 5 
24 
2 3 
17 
i 7 
2 
4 
4 
5 
6 
5 
12. 5 
13-4 
X o 
13-3 
13-4 
12. 9 
10. 8 
10.3 
13. 2 
12. 9 
28. 9 
20. 4 
15.0 
17. 1 
23.8 
14. 7 
94 in 4 days. 
86 in 4 days. 
42 in 5 days. 
56 in 5 days. 
98 in 2 days. 
28 in 5 days. 
40 in 5 days. 
100 in 2 days. 
94 in 2 days. 
92 in 4 days. 
52 in 5 days. 
26 in s days. 
10 in 6 days. 
16 in 5 days. 
52 in 5 days. 
24 in 5 days, 
50 in 5 days. 
14 in 5 days. 
0 Wr was from the outside and Wa from the inside of the same bunch; W* from the top and Wt from 
the bottom of the same bunch. 
6 Wis was collected from same field as Wu but was greener. 
c W17 was from the same field as W11 but was standing and was somewhat better grains than Ww. Wi« 
had been cut the preceding day. 
d W12 to W17 were collected from standing grain on a rainy day and stored in the heads in heavy envelope# 
until the day of the test for germination. 
Table VII presents such data as are available regarding rate of after¬ 
ripening arranged according to the length of time which had elapsed be¬ 
tween cutting the grain or collecting the samples and the first germina¬ 
tion test. The tests were made simultaneously at room temperature. 
On account of the lack of time, none of these samples were systemati¬ 
cally retested at intervals to keep track of the rate of after-ripening. 
There is tyo quantitative relation between the lapse of time since cut¬ 
ting and germinating capacity. The data suggest such varietal differences 
as have been described by Kiessling ( 28 ), who found striking differences, 
constant from year to year, in the initial dormancy and rate of after¬ 
ripening of different varieties and pure strains of wheat, oats, and barley 
and related these differences to differences in winter hardiness in case of 
winter wheat. Some varieties of barley after-ripened fully in two weeks, 
while others required more than two months. So far as the data in 
Table VII go, they indicated that Turkey Red winter wheat and espe¬ 
cially Kruger’s Wisconsin Wonder spring wheat are quickly after¬ 
ripening varieties; Marquis spring wheat and Wisconsin No. 2 winter 
wheat are slowly after-ripening varieties. According to Kiessling’s ( 28) 
observations, the quickly after-ripening varieties, germinating sooner and 
more uniformly and becoming better established before the advent of cold 
weather, are also those recognized as the more hardy varieties. On this 
basis, Turkey Red ought to be more resistant to severe winters than 
Wisconsin No. 2, which is a strain isolated from Turkey Red stock. 
This condition is the reverse of what -actually obtains in Wisconsin but is 
a matter which would undoubtedly vary in different localities and with 
grain from different sources. This suggested relation ought to be fol¬ 
lowed up in further investigations. 
