The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-05-24
How to Test Seeds.

1t is Of the utmost Importance to every
one to know how to buy seeds as we'll as
how to sell them. Now do not mean
to infer that no man can he trusted to
sell good seeds to his customers, or that
some seeds are any the worse for being
above one year old, for some particular
causes and reasons; but since seeds are
usually sold to purchasers as new and
sound, do think it will be useful for all
to learn that there is a true sign where
by to know old from new, vital from
non-vital, or less so, as we'll as to form
correct opinion RS to the character of
the seed. It will be very useful in pnr-
chasing new flower seeds from non-de-
scriptive catalogues.
When you want new seed peas, put
one from the stock into your mouth and
bite it. If it is very hard it is more
than one year old. II the teeth enter it
with moderate ease it is new seed.
New carrot seed always has a green
shade on it. Old seed loses this, and il
of u dead pale brown, and less fragrant.
New parsnips has 4 shade
of green, which it Iooses if
more than one year old. Onion seed is
more difficult to prove than most other
seeds, but if you take single seed at a
time and carefully bite it you will find
that old sec' has tough dry skin, with
very white and harsh kernel, while
new seed has more tender, moist skin,
end the kernel possesses greater de-
gree of moisture, aud is somewhat oily.
The seed may be cut with q penknife in
stead Of bitten. Onion seed that has no
vitality at all has no kernel, or one pre-
fectly dry. Test this by pressing the
seed on piece Of white writing paper.
III leaves no moisture on the paper it
is of no use, and has been tempered
with, or has lost its vitality by age. New
cabbage and broccoli seed possesses q
pale green shade in the kernel when
pressed out Or crt, and a tinge Of green
in the brown skin also. But old seed
loses this in proportion to it's age, becom.
ing OF dull, dark brown. Cabbage,
broccoli, kales, &c. vii! retain their vital
ity longer than any otl,er seeds, and will
grow we'll when three years old, or even
! six years, if well kept. Beet seed has q
faint tinee of pale green if new, but it is
a duh brown ii old, and its vitality is
very doubtful if old.
New celery seed has faint tinge of
green, and is very aromatic, but it loses
the green and becomes less fragrant il
more than one year old, and is doubt
full.
Lettuce seed is of bright silvery gray
II new, and the kernel has green tinge
with it, both of which it partially loses
with age. Lettuce seed will grow very
we'll two years old, but above that it IL
doubtful. The black seeded varieties
can only be tested by the color OF the
kernel, which is the same as in the
white seeded.
Radjsh seed always has strong green
color in the kernel up to two or three
days old. which changes to a dead, dir
ty, whitish brown, if past growing quail
ty. Radish seed will, however, retain
it's vitality for or five years, although il
will not do for early sowing.
Cucumber and melon seed are of 8
bright creamy white, while the outside
| becomes dead pale brown, and the
| kernel dull cream color when old.
Either will grow very we'll up to three
or four years old. After that they are
doubtful unless they have been pre-.
served very carefully.