SEED SAVING.Theseeds of cucumber, melon, etc., are better, at any rate, when four of five years old than when fresh; and we have well authenticated instances of seeds retaining their vitality much longer than this. There isnofixed period during which seeds will keep. There is no reason to suppose that they would lose their vitality in any assignable number of yearsif the proper conditions were observed. De Candolle says that M. Gerardin raised kidney beans, obtained from Tournefort’s herbarium, which were at least a hundred years old; but beans left to the chances of the atmosphere are not good the second year, and hardly worth planting in the third. Professor Lindley raised raspberry plants from seed not less than sixteen or seventeen hundred years old. Multitudes of other instances might be given. In reply to the first question, it may, then, be said, that the length of time through which seeds will keep depends upon the method of preserving them.We do not suppose it to be essential to inclose apple, pear, and quince seeds in earth for the purpose of preserving their vitality during a single winter. But if exposed to the air, the rind becomes so hard and rigid as to make germination very difficult from mere mechanical reasons. The moisture of the soil keeps the covering in a tenderstate, and it is easily ruptured by the expansion of the seed.The shell of peach, plum, and other stone-fruit seeds would form, if left to dry and harden, a yet more hopeless prison. If kept for two years, the most stone-fruit pips, it is to be presumed, would not germinate. Some, however, would have vigor enough to grow even then. We have forgotten who it was, but believe it to have been a reliable person, recently mentioned the fact, that a peach or apricot stone was for several years kept as a child’s play-thing; but upon being planted, grew, and is now a healthy tree. Such cases are, however, rare.The intercourse between Great Britain and her distant colonies, and the various expeditions fitted out from her shores for purposes of botanical research and for the acquisition of new plants from distant regions, have made the subject of seed-saving at sea a matter of much experiment.In general, the conditions of preservation are three; a low temperature, dryness, and exclusion of air. But it often happens, that all these cannot be had, and then a choice must be made between them. Heat and moisture will either germinate the seeds or corrupt them. In long voyages, and in warm regions,moisture contained in the seed, if in a close bottle, is sufficient to destroy the seed. Glass bottles have therefore been rejected. Seeds for long voyages, or for long preservation, are thoroughly ripened and thoroughly dried; but dried without raising thetemperatureof the air, as this would impair their vitality. They are then wrapped in coarse paper, and put, loosely, in a coarse canvas bag, and hung up in a cool and airy place. In this way seeds will be as nearly secure from heat and moisture—their two worst enemies—as may be. It is probable that some seeds have but a short period of vitality under any circumstances of preservation. Seeds containing much oil, are peculiarly liable to spoil. Lindley suggests that the oil becomes rancid.The preservation of seeds from one season to another, for home use, is not difficult, and may be described in three sentences: ripen them well, dry them thoroughly, and keep them aired and cool.
Theseeds of cucumber, melon, etc., are better, at any rate, when four of five years old than when fresh; and we have well authenticated instances of seeds retaining their vitality much longer than this. There isnofixed period during which seeds will keep. There is no reason to suppose that they would lose their vitality in any assignable number of yearsif the proper conditions were observed. De Candolle says that M. Gerardin raised kidney beans, obtained from Tournefort’s herbarium, which were at least a hundred years old; but beans left to the chances of the atmosphere are not good the second year, and hardly worth planting in the third. Professor Lindley raised raspberry plants from seed not less than sixteen or seventeen hundred years old. Multitudes of other instances might be given. In reply to the first question, it may, then, be said, that the length of time through which seeds will keep depends upon the method of preserving them.
We do not suppose it to be essential to inclose apple, pear, and quince seeds in earth for the purpose of preserving their vitality during a single winter. But if exposed to the air, the rind becomes so hard and rigid as to make germination very difficult from mere mechanical reasons. The moisture of the soil keeps the covering in a tenderstate, and it is easily ruptured by the expansion of the seed.
The shell of peach, plum, and other stone-fruit seeds would form, if left to dry and harden, a yet more hopeless prison. If kept for two years, the most stone-fruit pips, it is to be presumed, would not germinate. Some, however, would have vigor enough to grow even then. We have forgotten who it was, but believe it to have been a reliable person, recently mentioned the fact, that a peach or apricot stone was for several years kept as a child’s play-thing; but upon being planted, grew, and is now a healthy tree. Such cases are, however, rare.
The intercourse between Great Britain and her distant colonies, and the various expeditions fitted out from her shores for purposes of botanical research and for the acquisition of new plants from distant regions, have made the subject of seed-saving at sea a matter of much experiment.
In general, the conditions of preservation are three; a low temperature, dryness, and exclusion of air. But it often happens, that all these cannot be had, and then a choice must be made between them. Heat and moisture will either germinate the seeds or corrupt them. In long voyages, and in warm regions,moisture contained in the seed, if in a close bottle, is sufficient to destroy the seed. Glass bottles have therefore been rejected. Seeds for long voyages, or for long preservation, are thoroughly ripened and thoroughly dried; but dried without raising thetemperatureof the air, as this would impair their vitality. They are then wrapped in coarse paper, and put, loosely, in a coarse canvas bag, and hung up in a cool and airy place. In this way seeds will be as nearly secure from heat and moisture—their two worst enemies—as may be. It is probable that some seeds have but a short period of vitality under any circumstances of preservation. Seeds containing much oil, are peculiarly liable to spoil. Lindley suggests that the oil becomes rancid.
The preservation of seeds from one season to another, for home use, is not difficult, and may be described in three sentences: ripen them well, dry them thoroughly, and keep them aired and cool.