Many persons suppose that when seeds have been selected, nothing is
necessary but to put them into the ground just as they are. A careful
preparation of seed, both for field or garden use, will add much to
the success of a planting.
1. ASSORTING SEEDS.—In every lot of seed there are many imperfect
ones; some are insectiferous, some are unripe, some are the extreme
terminal seeds, small and weak, some are very often a little moldy. In
some way all defective seeds should be removed.
Then it should be remembered, that the soundest and largest seeds will
produce plants of a corresponding vigor, and that by planting only the
healthiest, the variety is kept pure—or even improved.
For garden use hand picking will suffice. We pour our corn on a table,
and select only the kernels which are plump and large, rejecting any
which show an intermixture of other varieties. Beet seed requires
careful winnowing, nearly one-fourth, as they are usually sold, being
unfit for planting. Peas are more uniform in size and quality, and
require but little selection. Melons, squashes, and cucumbers should
be culled, or better yet, be put into water; only those which sink
promptly should be used, the swimming and floating ones being light
and trashy. Beans are apt to be imperfect. We have usually found
occasion to reject full one-third of every quart, for seedsmen are apt
to put in every seed that grows, whether they will ever grow again or
not. There is no dishonesty certainly in this; but if one would
habitually screen or select, and put, up only the very choicest, he
would ultimately get a higher price, and secure for his seed a
universal demand.
2. SOAKING SEEDS.—Some seeds will not germinate for a long period,
unless they are artificially brought forward. Locust seeds are
_scalded_ before planting. Peas are scalded to kill the bug, when thus
inhabited. The cypress vine seed require soaking to induce a quick
germination. Celery seed is very sluggish unless soaked.
Seeds are often steeped in _prepared_ liquids to force their growth.
Old seeds, whose powers of germination are much diminished, are made
to vegetate by being put into a weak solution of oxalic acid. Wheat is
_pickled_ in salt brine, then rolled in lime, as a preventive of
_smut_.
Corn is protected from worms by copperas water; and peas are put into
train oil to guard them from moles and mice. Tanner’s oil, and a
solution of saltpetre are often used; the first for turnip-seed, to
protect them from a destructive insect; and the latter for all seeds,
as a stimulant to their growth and to guard against worms and bugs.
Some excitement was made in Scotland, not long ago, by the great
effects alleged to have been produced by so preparing seeds that they
would contain in or on themselves all those fertilizing qualities
usually looked for in the soil. It is possible, by employing chemical
mixtures, or coatings, to make the seed germinate with great vigor,
and to establish itself strongly; but we do not suppose any process
can be made to reach beyond this. No mere soaking or coating can
extend its influence through the whole growth of the crop.
When seeds are soaked they anticipate the weeds in coming up,
especially seeds planted in May and June, and this is a very important
object, as crops are, often, almost smothered with weeds before they
are large enough to be weeded.