INDIANA. FARMER.
*0L  II.]
Savored to Asrlcnltnre, Horticulture, Mechanics and the Useful Arts.
fNO. 90.
O. P. IIollownT,) '„,.,
W. T. Dennis, T'\ Editors.
RICHMOND, IND., IDLY 1,1853.
II oil a way & C».,
PcSMSKtft.
From the Country Gentleman.
Sowing in Flower Seeds.
Messrs. Editors:—I was agreeably entertained a few evenings since, by reading an article
in your paper of the 14th April, upon the seasonable subject of sowing seeds; and while I
wouldtfrjely acknowledge my obligation to you,
for the many practical hints contained in that
article; iv occurred to me that a few additional
partio^jjs, calculated to increase the chances
of success in planting, might be received by
you With indulgence,-from one whose limited
observation has created a desire to obtain and
diffuse further knowledge on the subject.
A prerequsiteto successful germination is admitted by all writers and practical gardeners, to
be a perfectly developed embryo, or in simpler
language, a perfectly ripened seed; 'the reason
for this is obvious—the young(plant requiring
for its nourishment that peculiar compound
usually called saccharine matter, which, in accordance with that universal fitness of things
which demonstrates the wisdom of God, is always generated by the combined agency of heat,
moisture, and oxygen gas, from substances mostly abundant in the fully ripened seed. And
here, in the languags of the celebrated Beau
Brummell. on a certain occasion, we may say,
emphatically, "Starch is the man";—starch being the chief constituent of aYt matured seed,
while mucilage or gum chiefly composes the
mass of immatured seed; the action of heat,
moisture and oxygen upon which,-instead of
producing saccharine matter, transforms it to a
substance called acetic acid, which'-is of
course fatal to vegetation.
Much stress is laid by seedsmen and florists,
upon the importance of fresh or recently grown
seed; this, though good as a general rule, is not
without its exception; in fact, the length of
time that seeds retain the power, of germination, differs in almost every plant; the seed of
some losing all vegetable power, unless sown
within a few weeks after they have been gathered; while others, those of the melon for instance,
improve by being stored for one or two years;
and celery remains capable of germinating for
half a score of years,—thus demonstrating that
the length of time which a seed will retain its
vitality, is proportion to the starchy matter
which it contains. !
In considering this subject, it is important to
keep in mind the fact that almost every species
of seed has a peculiar degree of heat, and a
peculiar amount of moisture, at qr approaching
to which, its vitality will be excited into action;
and we must be assured that the '■ seeds we use
have not been excited to iniatory steps of germination; which being taken, and then checked, inevitably destroys their vital powers.
Too deep sowing inflicts another  injury; tho'
the depth be not so great as to entirely prevent
germination, yet it so consumes the substances
of the seed in forming the needless.elongation
of stalk, necessary to bring the leaves above
the surface, that all further progress in vegetation may be prevented. It has never been satisfactorily demonstrated that Zjgr^r has any injurious influence; and in those, experiments apparently proving to the contrary, due care has
not been taken to prevent the exposure of the
seed to a degree of dryness, as well as to the
light. The principal objects of sowing seeds
below the surface, being the keeping therrfjn a
state of equable and salutary moisture, as well
as to place the radicle in the groper medium for
its growth into a root as it emerges from the in-
teyumenl of the seed.
While eminent writers apd practical gardeners of the past and present time, have dons
much for gardening, yet much remains to ac-
complishid. We still, on most points, do,
and must ever, "see through a glass darkly;"
but that is no reason why we should refrain from
the effort to elicit a ray towards diminishing
obscurity; for Botany can still furnish something new, and Chemistry has still some secrets to teveal to the inquirer. B.
. * ■ ■ .
[For the Indiana Firmer.
Datton, June 27,1853.
A railroad ride to-day from Greencastle, la.,
to Dayton, Ohio, and quite a pleasant trip, too,
although we were a little jammed up among
old men and young men—old ladies and young
ladies—indeed, we bad all ages, down to pretty
babies. We all behaved very well—there was
no swearing or drinking. Some of us took dinner at noon; others, more economical, had
brought a little from home, whilst not a few-
took cherry pie with a Dutchman by the1" roadside.
Well, what have you to say about agriculture? The wheat crop.tbujj far, is a fair one—
I mean an average one. Many fields are not
yet ripe—others are being cut, and one field
near Dayton, is cut and housed. Corn is promising everywhere. Oats and meadows bid fair
to be good. I noticed this evening, after crossing the Ohio line, frequent fields; of flax, and
one man I noticed by the wayside swingling
flax, a thing that I have not seen before for
many years. ...
In the neighborhood of Dayton there is much
fine land, and many beautiful farms. The town
itself is beautifully situated in a level bottom of
the Miami, and is a thriving busin ss place; and
it is here that the Ohio State Fair is to be held
nfx? October. Respectfully,
A. C. Stevenso*.