• FROM -THE '

•SCIENTIFIC- LIBRARY- OF-
•JACQUES -LOEB-

BIOLOGY
LIBRARY

Q

A BIOCHEMIC BASIS FOR THE STUDY OF PROBLEMS OF TAXONO|f;:HiEREI>ITY,
EVOLUTION, ETC., WITH ESPECIAL REFERENCE TO THE STARCHES /
TISSUES OF PARENT-STOCKS AND HYBRID-STOCKS AND THE STARCHES
AND HEMOGLOBINS OF VARIETIES, SPECIES, AND GENERA.

BY

EDWARD TYSON REICHERT, M.D., Sc.D.

Professor of Physiology in the University of Pennsylvania
Research Associate of the Carnegie Institution of Washington

IN TWO PARTS

PART II

WASHINGTON, D. C.

PUBLISHED BY THE CARNEGIE INSTITUTION OF WASHINGTON

1919

BIOLOGY
LIBRARY

Q

BIOLOGY

LIBRARY

G

CARNEGIE INSTITUTION OF WASHINGTON
PUBLICATION No. 270, PART II

PRESS OF J. B. LIPPINCOTT COMPANY
PHILADELPHIA

TABLE OF CONTENTS
PART I.

PAG*

PREFACE vii

Supplementary and Complementary Researches. The Trend of Modern Biological Sciences. General Thoughts underlying
these Researches. Inter-relationships between Molecular Configuration of Various Substances and Protoplasm.
Biologic Propositions. Relations of Various Substances to Biologic Classification. Differences in the Methods
Employed in these Researches. Forecast of Further Research. Unit-Characters and Unit-Character-Phases of
Starches and Plant Tissues. Physics and Physical Chemistry in their Bearings on the Development of Biologic Sciences.

CIIAPTEB I. INTRODUCTION 3

1. Objects of the Research 3

2. Criteria of Mutants and Hybrids. A Foreword 3

3. Intermediateness and Lessened Vitality of Hybrids etc. (Macfarlane) 4

Intermediateness of Histologic Properties of Hybrids 4

1. Average Organismal Development and Deviations 4

2. Limit of Variability 5

3. Comparison of Similar Parts 5

4. Available Limit for Comparison of Parents with their Hybrid Progeny 5

5. Relative Stability of Parent Forms 6

Intermediateness of the Starches of Hybrids 7

Intermediateness of the Macroscopic Properties of Hybrids 10

First Proposition of Focke 10

Second Proposition of Focke 11

Third Proposition of Focke 12

4. Partial or Complete Sterility of Hybrids '. 13

Fourth Proposition of Focke 13

Fifth Proposition of Focke 15

5. Instability and Mendelian Inheritance of Hybrids and Mutants 18

6. Genetic Purity in Relation to Intermediateness of the Hybrid 20

7. Theoretic Requirements in the Properties of Starches to Conditions in the Hybrid corresponding to those of Anatomic

Characters 20

8. Unit-Characters and Unit-Character-Phases 21

9. Assistants 22

CHAPTER II. METHODS USED IN THE STUDY OF STARCHES 23

1. Preparation of the Starches 23

2. Simultaneous Studies of Starches of the Parents and Hybrid and of the Members of a Genus 23

3. Histologic Method 23

4. Photomicrographic Records 23

5. Reactions in Polarized Light, Without and With Selenite 24

6. Iodine Reactions 24

7. Aniline Reactions 25

8. Temperatures of Gelatinization 25

9. Action of Swelling Reagents 26

10. Constancy of Results Recorded by the Foregoing Method 28

11. Reagents Used in Qualitative Investigations 28

12. Charts of Reaction-Intensities of Different Starches 29

13. Comparative Valuations of the Reaction-Intensities 30

CHAPTER III. HISTOLOGIC PROPERTIES AND REACTIONS 31

Comparisons of the More Important Data of the Histologic Properties and the Polariscopic, Iodine, Aniline, Temperature,

and Various Reagent Reactions of the Starches of Parent- and Hybrid-Stocks 31

1. Comparisons of the Starches of Amaryllis belladonna, Brunsvigia josephina?, Brunsdonna sanderce alba, and

Brunsdonna sanderce 32

Notes on Amaryllis, Brunsvigia, and Brunsdonna 37

2. Comparisons of the Starches of Hippeastrum titan, H. cleonia, and H. titan-cleonia 40

3. Comparisons of the Starches of Hippeastrum ossultan, H. pyrrha, and H. ossultan-pyrrha 42

4. Comparisons of the Starches of Hippeastrum daones, H. zephyr, and H. dseones-zephyr 44

Notes on the Hippeastrums 46

5. Comparisons of the Starches of Hsemanthus katherina?, H. magnificus, and H. andromeda 47

6. Comparisons of the Starches of Hajmanthus katherinse, H. puniceus, and H. konig albert 48

Notes on the Htemanthuses .' 50

7. Comparisons of the Starches of Crinum moorei, C. zeylanicum, and C. hybridum j. c. harvey 51

8. Comparisons of the Starches of Crinum zeylanicum, C. longifolium, and C. kircape 53

9. Comparisons of the Starches of Crinum longifolium, C. moorei, and C. powellii 56

Notes on the Crinums 58

10. Comparisons of the Starches of Nerine crispa, N. elegans, N. dainty maid, and N. queen of roses 58

iii

778727

Iv TABLE OF CONTENTS

PAGE

11. Comparisons of the Starches of Nerine bowdeni, N. sarniensis var. corusca major, N. giantess, and N. abundance 62

12. Comparisons of the Starches of Nerine sarniensis var. corusca major, N. curvifolia var. fothergilli major, and

N. glory of sarnia 66

Notes on the Quantitative Reactions of the Nerines with the Various Chemical Reagents 68

13. Comparisons of the Starches of Narcissus poeticus ornatus, N. poeticus poetarum, N. poeticus herrick, and N.

poeticus dante 69

14. Comparisons of the Starches of Narcissus tazetta grand monarque, N. poeticus ornatus, and N. poetaz triumph. . 72

15. Comparisons of the Starches of Narcissus gloria mundi, N. poeticus ornatus, and N. fiery cross 74

16. Comparisons of the Starches of Narcissus telamonius plenus, N. poeticus ornatus, and N. doubloon 76

17. Comparisons of the Starches of Narcissus princess mary, N. poeticus poetrum, and N. cresset 77

18. Comparisons of the Starches of Narcissus abscissus, N. poeticus poetarum, and N. will scarlet 79

19. Comparisons of the Starches of Narcissus albicans, N. abscissus, and N. bicolor apricot 81

20. Comparisons of the Starches of Narcissus empress, N. albicans, and N. madame de graaff 82

21. Comparisons of the Starches of Narcissus weardale perfection, N. madame de graaff, and N. pyramus 84

22. Comparisons of the Starches of Narcissus monarch, N. madame de graaff, and N. lord roberts 86

23. Comparisons of the Starches of Narcissus leedsii minnie hume, N. triandrus alb us, and N. agnes harvey 87

24. Comparisons of the Starches of Narcissus emperor, N. triandrus albus, and N. j. t. bennett poe 89

Notes on the Narcissi 91

25. Comparisons of the Starches of Lilium martagon album, L. maculatum, and L. marhan 91

26. Comparisons of the Starches of Lilium martagon, L. maculatum, and L. dalhansoni 94

27. Comparisons of the Starches of Lilium tenuifolium, L. martagon album, and L. golden gleam 96

28. Comparisons of the Starches of Lilium chalcedonicum, L. candidum, and L. testaceum 98

29. Comparisons of the Starches of Lilium pardalinum, L. parryi, and L. burbanki 100

Notes on the Lilies 102

30. Comparisons of the Starches of Iris iberica, I. trojana, and I. ismali 103

31. Comparisons of the Starches of Iris iberica, I. cengialti, and I. dorak 106

32. Comparisons of the Starches of Iris cengialti, I. pallida queen of may, and I. mrs. alan grey 108

33. Comparisons of the Starches of Iris persica var. purpurea, I. sindjarensis, and I. pursind 110

Notes on the Irises 113

34. Comparisons of the Starches of Gladiolus cardinalis, G. tristis, and G. colvillei 114

35. Comparisons of the Starches of Tritonia pottsii, T. crocosmia aurea, and T. crocosmseflora 116

36. Comparisons of the Starches of Begonia single crimson scarlet, B. socotrana, and B. mrs. heal 118

37. Comparisons of the Starches of Begonia double light rose, B. socotrana, and B. ensign 120

38. Comparisons of the Starches of Begonia double white, B. socotrana, and B. Julius 122

39. Comparisons of the Starches of Begonia double deep rose, B. socotrana, and B. success 123

Notes on the Begonias 124

40. Comparisons of the Starches of Richardia albo-maculata, R. elliottiana, and R. mrs. roosevelt 125

41. Comparisons of the Starches of Musa arnoldiana, M. gilletii, and M. hybrida 126

42. Comparisons of the Starches of Phaius grandifolius, P. wallichii, and P. hybridus 129

43. Comparisons of the Starches of Miltonia vexillaria, M. rcezlii, and M. bleuana 131

44. Comparisons of the Starches of Cymbidium lowianum, C. eburneum, and C. eburneo-lowianum 133

45. Comparisons of the Starches of Calanthe rosea, C. vestita var. rubro-oculata, and C. veitchii 135

46. Comparisons of the Starches of Calanthe vestita var. rubro-oculata, C. regnieri, and C. bryan 137

Notes on the Calanthes 138

Notes on the Orchids 138

CHAPTER IV. GENERAL AND SPECIAL CONSIDERATIONS OP THE REACTION-INTENSITIES OP THE STARCHES OF PARENT-STOCKS

AND HYBRID-STOCKS 139

1. Reaction-Intensities of Starches with Each Agent and Reagent 139

Wide Range of Reaction-Intensities 140

Manifest Tendency to Groupings of Reaction-Intensities 140

Individuality or Specificity of Each Chart 142

The Specificities of the Components of the Reagents 144

Variable Relationships of the Reaction-Intensities as regards Sameness, Intermediateness, etc 161

Variations in the Reaction-Intensities as regards Height, Sum, and Average 162

Average Temperatures of Gelatinization compared with the Average Reaction-Intensities 164

2. Velocity-Reactions with Different Reagents 166

Percentage of Total Starch Gelatinized at Definite Time-Intervals 167

Percentages of Total Starch and Entire Number of Grains Gelatinized at Definite Time-Intervals 170

3. Composite Reaction-Intensity Curves with Different Agents and Reagents 172

4. Series of Charts 174

Charts Al to A 26 175

Charts Bl to B 42 188

Chart C 1 '209

Charts D 1 to D 691 210

Charts E 1 to E 46 263

Charts F 1 to F 14 .'........ ................................... 282

CHAPTER V. SUMMARIES OP THE HISTOLOQIC CHARACTERS, ETC 284

1. The Starches 284

Histologic Characters and certain Qualitative and Quantitative Reactions 284

Brunsdonnae 285

Hippeastrum 287

TABLE OF CONTENTS V

PAGE

1. The Starches — Continued.

Hfflmanthus 287

Crinum 288

Nerine 289

Narcissus 294

- Lilium 297

Iris 298

Gladiolus 299

Tritonia 299

Begonia 299

Richardia 301

Musa 301

Miltonia 302

Cymbidium 302

Calanthe 302

Histologic Properties of Starches of Hybrids in relation to those of the Parents 302

Qualitative and Quantitative Reactions of Starches of Hybrids with especial reference to Reversal of these Reactions

in their Parental Relationships 304

Reaction-Intensities of Each Hybrid Starch 309

Reaction-Intensities of Each Hybrid Starch with Different Agents and Reagents 309

Reaction-Intensities of Each Hybrid Starch in Relation to Sameness and Inclination to Each Parent and Both Parents . 322
Reaction-Intensities of All of the Hybrid Starches with Each Agent and Reagent and as Regards Sameness and Incli-
nation of their Properties in Relation to One or the Other Parent or Both Parents 323

2. The Plant Tissues 337

Macroscopic and Microscopic Characters of Hybrid-Stocks in comparison with the Reaction-Intensities of Starches
of Hybrid-Stocks as Regards Sameness, Intermediateness, Excess, and Deficit of Development in
Relation to the Parent-Stocks 337

3. Tissues and Starches of the Same Parent- and Hybrid-Stocks 340

CHAPTER VI. APPLICATIONS OF RESULTS OF RESEARCHES 360

Specificity of Stereoisomerides in relation to Genera, Species, etc 360

Protoplasm a Complex Stereochemic System 363

The Germplasm is a Stereochemic System — that is, a Physico-Chemical System Particularized by the Characters of ita

Stereoisomers and the Arrangements of its Components in the Three Dimensions of Space 364

Protoplasmic Stereochemic System applied to the Explanation of the Mechanism of Variations, Sports, Fluctuations, etc . . 367

Protoplasmic Stereochemic System applied to the Genesis of Species 368

CHAPTER VII. NOTES AND CONCLUSIONS 370

Hypothesis underlying these Researches 370

Exploratory Character — Evidence in Support of the Hypothesis, etc 370

Methods Employed and Recommended 370

Starch Substances as Non-Unit Substances 372

Each Starch Property an Independent Physico-Chemical Unit-Character 372

Individuality or Specificity of Each Agent and Reagent 372

Reliability of Methods as shown by Charts and Conformity of Results Collectively 373

General Conclusions drawn from Results of the Hemoglobin Researches 373

General Conclusions drawn from the Starch Researches 374

General Conclusions drawn from Investigations of the Macroscopic and Microscopic Characters of Plants 374

The Relative Potentialities of the Seed Parent and the Pollen Parent in influencing the Characters of the Hybrid 374

Species Parents versus Sex Parents 375

Intermediateness as a Criterion of Hybrids 376

Germplasm as a Stereochemic System 376

Applications to the Explanation of the occurrence of Variations, Sports, Fluctuations, and the Genesis of Species 376

Scientific Basis for Classification of Plants and Animals and for the Study of Protoplasm 376

PART II. PAGE

PREFATORY NOTES vii

CHAPTER VIII. SPECIAL, GENERAL, AND COMPARATIVE LABORATORY DATA OF THE PROPERTIES OF STARCHES OF PARENT- AND

HYBRID-STOCKS 377

1. Amaryllis — Brunsvigia 379

1. Starches of Amaryllis belladonna, Brunsvigia josephinae, Brunsdonna sanderce alba, and B. sanderoe 379

2. Hippeastrum 396

2. Starches of Hippeastrum titan, H. cleonia, and H. titan-cleonia 396

3. Starches of Hippeastrum ossultan, H. pyrrha, and H. ossultan-pyrrha 407

4. Starches of Hippeastrum daeones, H. zephyr, and H. drones-zephyr 418

3. Hamianthus 429

5. Starches of Hsemanthus katherinae, H. magnificus, and H. andromeda 429

6. Starches of Hsemanthus katherinae, H. puniceus, and H. konig albert 442

4. Crinum 449

7. Starches of Crinum moorei, C. zeylanicum, and C. hybridum j. c. harvey 450

8. Starches of Crinum zeylanicum, C. longifolium, and C. kircape 464

9. Starches of Crinum longifolium, C. moorei, and C. powellii 476

vi TABLE OF CONTENTS

PAGE

5. Nerine 481

10. Starches of Nerine crispa, N. elegans, N. dainty maid, and N. queen of roses 48)

11. Starches of Nerine bowdeni, N. sarniensis var. corusca major, N. giantess, and N. abundance 494

12. Starches of Nerine sarniensis var. corusca major. N. curvifolia var. fothergilli major, N. glory of sarnia 508

6. Narcissus ; 515

13. Starches of Narcissus poeticus ornatus, N. poeticua poetarum, N. poeticus herrick, and N. poeticus dante 515

14. Starches of Narcissus tazetta grand monarque, N. poeticus ornatus, and N. poetaz triumph 527

15. Starches of Narcissus gloria mundi, N. poeticus ornatus, and N. fiery cross 536

16. Starches of Narcissus telamonius plenus, N. poeticus ornatus, and N. doubloon 542

17. Starches of Narcissus princess mary, N. poeticus poetarum, and N. cresset 548

18. Starches of Narcissus abscissus, N. poeticus poetarum, and N. will scarlet 554

19. Starches of Narcissus albicans, N. abscissus, and N. bicolor apricot 560

20. Starches of Narcissus empress, N. albicans, and N. madame de graaff 566

21. Starches of Narcissus weardale perfection, N. madame de graaff, and N. pyramus 572

22. Starches of Narcissus monarch, N. madame de graaff, and N. lord roberts 578

23. Starches of Narcissus leedsii minnie hume, N. triandrus albus, and N. agnes harvey 584

24. Starches of Narcissus emperor, N. triandrus albus, and N. j. t. bennett poe 591

7. Lilium 598

25. Starches of Lilium martagon album, L. maculatum, and L. marhan 598

26. Starches of Lilium martagon, L. maculatum, and L. dalhansoni 606

27. Starches of Lilium tenuifolium, L. martagon album, and L. golden gleam 612

28. Starches of Lilium chalcedonicum, L. candidum, and L. testaceum 619

29. Starches of Lilium pardalinum, L. parryi, and L. burbanki 627

8. Iris 636

30. Starches of Iris iberica, I. trojana, and I. ismali 636

31. Starches of Iris iberica, I. cengialti, and I. dorak 647

32. Starches of Iris cengialti, I. pallida queen of may, and I. mrs. alan grey 656

33. Starches of Iris persica var. purpurea, I. sindjarensis, and I. pursind 664

8. Gladiolus 675

34. Starches of Gladiolus cardinalis, G. tristis, and G. colvillei 675

10. Tritonia 685

35. Starches of Tritonia pottsii, T. crocosmia aurea, and T. crocosmeeflora 685

11. Begonia 695

36. Starches of Begonia single crimson scarlet, B. socotrana, and B. mrs. heal 695

37. Starches of Begonia double light rose, B. socotrana, and B. ensign 702

38. Starches of Begonia double white, B. socotrana, and B. Julius 708

39. Starches of Begonia double deep rose, B. socotrana, and B. success 713

12. Richardia 718

40. Starches of Richardia albo-maculata, R. elliottiana, and R. mrs. roosevelt 718

13. Musa 725

41. Starches of Musa arnoldiana, M. gilletti, and M. hybrida 725

14. Phaius 736

42. Starches of Phaius grandifolius, P. wallichii, and P. hybridus I 736

15. Miltonia 749

43. Starches of Miltonia vexillaria, M. rcezlii, and M. bleuana. 749

16. Cymbidium 760

44. Starches of Cymbidium lowianum, C. eburneum, and C. eburneo-lowianum 760

17. Calanthe 769

45. Starches of Calanthe rosea, C. vestita var. rubro-oculata, and C. veitchii 769

46. Starches of Calanthe vestita var. rubro-oculata, C. regnieri, and C. bryan 778

CHAPTER IX. MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PARENT-STOCKS AND HYBRID-STOCKS 785

1. Ipomoea coccinea, I. quamoclit, and I. sloteri 785

2. Laclia purpurata, Cattleya mossiae, and Laelio-Cattleya canhamiana 791

3. Cymbidium lowianum, C. eburneum, and C. eburneo-lowianum 798

4. Dendrobium findlayanum, D. nobile, and D. cybele 804

5. Miltonia vexillaria, M. rcezlii, and M. bleuana 810

6. Cypripedium spicerianum, C. villosum, C. lathamianum, and C. lathamianum inversum 816

7. Cypripedium villosum, C. insigne maulei, and C. nitans 828

PREFATORY NOTES.

The laboratory records of the properties of
starches that compose this chapter were prepared by
two of the author's assistants, Dr. Elizabeth E. Clark
and Miss Martha Bunting (see page 22). The work
was carried on in accordance with the plans and
methods laid down by the writer, and the data here
presented are given substantially verbatim et liter-
atim, the only material alterations made having been
in the elimination of a large volume of seemingly
unessential matter and in occasional changes to elim-
inate ambiguity. These records fall into two natural
groups — quantitative and qualitative. The former,
as previously stated, and as is evident by the context,
are admirably adapted to comparative summarizing,
tabulation, and charting; while the latter can be satis-
factorily utilized in this way, within reasonable limits
of space, to only a very limited degree.

It is a fact of fundamental importance that the
quantitative and qualitative records pertaining to the
reactions of any given starch with any given reagent
may bear no relationship, as, for instance, when the
time-reactions are the same but the qualitative reac-
tions differ, and vice versa. The quantitative reactions
of a given starch with different reagents vary within
narrow to very wide limits, depending upon the kind
of starcli and the kinds of reagents; and the quali-
tative reactions vary not only quite as markedly, but
also exhibit at times peculiarities that are not only
not indicated by the quantitative reactions, but
which are of great importance in demonstrating
singularities in the physico-chemical constitution of
the starch. Any such peculiarity may be one that is
common to a genus, species, or variety, or that is in-
dividual to a parent or its offspring. Moreover, in
every kind of starch, whatsoever the plant source,
there may be found several histologic types of grains
which vary in number and kind in different starches,
which types may be distinctive of a genus, species,
variety, or individual. Furthermore, as pointed out
in the preceding memoir (page 302), the starch of
any given plant, and even that composing an indi-
vidual grain, is not a unit-substance, so that the

different types of grains, as well as the individual
grains, are each composed of a number of modifi-
cations of a given form of starch. As a consequence,
the several types of grains, the primary and secondary
and tertiary lamellae, and the different lamellae of a
simple grain, may each exhibit more or less distinctive
differences in either or both quantitative and quali-
tative reactions, and these are apt to be notably con-
spicuous in the latter.

The quantitative reactions, as shown, offer con-
vincing evidence of the value of the physico-chemical
method in the demonstration of the characteristics of
starches in relation to genera, species, and varieties,
and to parents and offspring; and while the quali-
tative reactions have received scarcely more than the
most casual references, it will be found that they are
not less striking and cogent, and in certain respects
even more suggestive, valuable and remarkable.
Attention is therefore now directed particularly to
the latter. Inasmuch as the general reader will likely
glance with some degree of hopelessness over the con-
siderable mass of data that represent the qualitative
reactions, it is suggested that a critical perusal of the
records that pertain to a single set of parents and
progeny, such as those of the Amaryllis-brunsvigia-
brunsdonnce set, will prove quite an. easy and short
road to obtaining a good insight into the similarities,
dissimilarities, and individualities of each parent and
each hybrid, and of the variable and wholly unpre-
dictable ways in which characters and character-
phases are or are not transmitted, and new characters
appear in the offspring. Obviously, such reading
should be supplemented by a study of the quantitative
records, and this, in turn, by comparisons of all of the
data of different sets of parents and hybrids of the
same genus and of different genera, etc. One will not
find at present in any other line of investigation so
fertile a field for speculation and theory of the mech-
anisms of heredity in general, and, by no means of the
least interest, those concerned in the genesis of new
forms.

PART II.

SPECIAL, GENERAL, AND COMPARATIVE LABORATORY DATA OF THE PROPERTIES OF THE
STARCHES AND OF THE TISSUES OF PARENT-STOCKS AND HYBRID-STOCKS.

BY EDWARD TYSON REICHERT, M.D., Sc.D.

CHAPTER VIII.

1. AMARYLLIS— BRUNSVIGIA.

The genus Amaryllis has in recent years been repre-
sented by a single species, A. belladonna Linn., a bulbous
plant that is native of the Cape of Good Hope, and
widely cultivated and popularly known as the belladonna
lily. The many other species known as amaryllids have
been assigned to other genera, including Hippeastrum,
Crinum, Brunsvigia, Ammocharis, Lycoris, Nerine,
Sternbergia, Vallota, Zephyranthcs, and Sprekelia; but
even now many of them, especially the forms of Hippeas-
trum, are known and marketed as forms of Amaryllis.

The genus Brunsvigia includes, according to Baker, 9
or possibly 10 species of South American bulbous plants.
As many as 5 of these have been classed as amaryllids.

Starches were obtained from Amaryllis belladonna
Linn. (.4. rosca Lam., A. pudica Gawl., Coburgia bella-
donna Herb.), Brunsvigia josephince Gawl. (Amaryllis
Josephines Bed., A. josepliince Herb., A. griffiana Herb.),
and the hybrids Brunsdonna sanderce alba and Bruns-
donna sanderce. The specimens of A. belladonna, and
B. Josephines were obtained from C. G. Van Tubergen, Jr.,
Haarlem, Holland, and those of the hybrids from the
growers, Sander and Sons, St. Albans, England. The
starch of another hybrid, Brunsdonna tubergeni, off-
spring from the same species, was also studied. The
specimens were obtained from the grower, C. G. Van
Tubergen, Jr. This hybrid differs materially from the
BninsdonncE and is doubtless a product of a reciprocal
cross. Notes pertaining thereto will be found in the
form of an appendix to the Amaryllis-Brunsvigia-Bruns-
donna section in Chapter III, Part I, page 37.

1. STARCHES OF AMARYLLIS BELLADONNA, BRUNS-
VIGIA JOSEPHINE, BRUNSDONNA SANDER<E ALBA,
AND B. SANDERCE.

AMARYLLIS BELLADONNA (SEED PARENT).

(Plate 1, figs. 1 and 4; Charts D 1 to D 21.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
No aggregates are observed and only an occasional com-
pound grain which usually consists of two small com-
ponents, each with its own hilum and a few circular
lamellae situated at the proximal end of a rather broad
ovoid-shaped grain. The grains are usually regular in
form, and such irregularities as occur are owing to the
following causes: (1) A greater broadening of the la-
mellaj 011 one side than on the other, so that the grain is
somewhat distorted in form; (2) the occurrence of sec-
ondary sets of lamellae whose longitudinal axes are at an
angle to the longitudinal axis of the primary set ; (3) pro-
tuberances, which may be small and rounded, from the
proximal end or from the sides; (4) a slight deviation
of the longitudinal axis, usually at the distal end. The
conspicuous forms are elongated elliptical with both ends
rounded or with flattened distal end ; rather elongated
ovoid and pure ovoid. There are also nearly round,

and occasionally triangular with rounded angles, and
pyriform grains. The grains are not flattened.

The hilum is a small, round, moderately distinct and
not very refractive spot. It is usually not fissured, but
when fissures occur, they appear as either small, straight,
transverse, or longitudinal lines, with very small fis-
sures branching out from them or oblique lines radiat-
ing from a central cavity. The hilum is eccentric from
0.27 to 1.16, usually 0.26, of the longitudinal axis.

Trie lamellae are usually distinct and rather fine;
when near the hilum they are continuous and circular or
oval; the rest appear to be discontinuous and have the
form of the outline of the grain. Often one very broad,
refractive lamella separates the grain into two parts,
which lamellae may be located at any position from the
upper fourth to lower fourth of the grain. The finer
lamellae are divided into bands of different widths by a
variable number of less fine and more refractive lamellae.
The lamellae at the distal end are often more distinct and
less fine than those of the rest of the grain, but this is not
invariably the case. The number of lamella? counted on
the larger grains varies from 24 to 50, commonly 42.

The size varies from the smaller grains which are
10 by 8/t, to the larger which are 62 by 40/* in length
and breadth. The common size is 46 by 30/t.

POLARISCOPIC PROPERTIES.

The figure varies from centric to very eccentric,
mostly the latter, hence the mean is very eccentric, and
it is distinct and clean-ciit. The lines are generally fine
with slight broadening at the margin and usually inter-
sect obliquely. They are commonly straight but occasion-
ally bent. Compound figures are rare.

The degree of polarization is very high (value 97).
There is very little variation either among the individ-
ual grains, a few being extremely high, or in the same
aspect of a given grain.

With selenite the quadrants are sharply defined, gen-
erally unequal in size, and usually regular in shape. The
colors are generally pure, the orange sometimes showing
slight impurity as a reddish or brownish tinge at the
point of intersection. A greenish tinge is found to both
the blue and the orange of a few grains which have an
extremely high degree of polarization.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution most of the grains
immediately color a moderate blue-violet with a few mod-
erately deep (value 55), which deepens quickly to mod-
erate to deep, becoming more bluish in tint. With 0.125
per cent Lugol's solution the grains color very lightly
blue-violet which deepens very little, still remaining very
light. After heating in water until all the grains are
gelatinized and then adding 2 per cent Lugol's solution,
most of the grains color a moderately deep to very deep
indigo-blue; some grains have a reddish tint and thus

379

380

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

become a deep purple, the mean is deep, the solution be-
comes a deep indigo-blue. If the preparation is boiled
for 2 minutes and then treated with an excess of 2 per
cent Lugol's solution most of the grain-residues color a
deep to very deep indigo-blue, but a few have a reddish
tint, only a few are colored very deep ; the capsules color
a light old-rose to deep heliotrope, mean moderate to
deep in color. The solution becomes a very deep indigo-
blue.

ANILINE REACTIONS.

With gentian r.iolet the grains stain very lightly to
lightly at once, and in half an hour they become moderate
with a few deep (value 55), also some unevenness in
color of the individual grains.

With safranin the grains stain very lightly at once
and in half an hour they become moderate with a few
deep (value 55) in color. The same unevenness in color
of the individual grains is noted as when treated with
gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 70°
to 71° C., and in all but the distal end of rare grains
at 72.5° to 73° C., mean 72.75°.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins at once in
a few grains. Complete gelatinization occurs in about
5 per cent of the entire number of grains and 12 per cent
of the total starch in 5 minutes ; in about 41 per cent of
the grains and 50 per cent of the total starch in 15
minutes; in about 77 per cent of the grains and 85
per cent of the total starch in 30 minutes ; in about 84
per cent of the grains and 92 per cent of the total starch
in 45 minutes; in about 92 per cent of the grains and
96 per cent of the total starch in 60 minutes. (Chart j
D 1.) A bubble appears at the hilum which is quite !
persistent and remains small until the approach of the
gelatinized area; it may then expand a little previous :
to expulsion. The lamellae do not become any more ;
distinct. A refractive border is found which envelops
the entire margin ; it broadens as the process continues,
but always remains wider at the distal margin. Gela- j
tinization usually starts at the distal margin but is i
quickly followed at the proximal end of most grains; |
the process is generally accompanied by considerable dis-
tention and distortion of the capsule. Irregular channels
may form previous to complete gelatinization in the
more resistant area of a few grains ; in such grains gela-
tinization may be completed in the less refractive area
before the process is finished in the more refractive bor-
der. The most resistant starch is generally found in a j
band just distal to the hilar region. The gelatinized
grains are much swollen and distorted, so that they do
not resemble the untreated grain.

The reaction with chromic acid begins in a few grains
in half a minute. Complete gelatinization occurs in about
1 per cent of the entire number of grains and 10 per cent
of the total starch in 5 minutes ; in about 15 per cent of
the grains and 70 per cent of the total starch in 15 j
minutes ; in about 50 per cent of the grains and 88 per !
cent of the starch in 20 minutes ; in about 65 per cent of j
the grains and 95 per cent of the total starch in 25 min-
utes; and in about 99 per cent of the grains and 99 per j

cent of the total starch in 30 minutes; all are gelatinized
in 35 minutes. ( Chart D 2.)

The reaction with pyrogallic acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
5 per cent of the total starch in 5 minutes; in about 17
per cent of the grains and 40 per cent of the total starch
in 15 minutes; in about 35 per cent of the grains and
75 per cent of the total starch in 30 minutes ; in about 35
per cent of the grains and 85 per cent of the total starch
in 45 minutes; in about 35 per cent of the grains and 90
per cent of the total starch in 60 minutes. A small
area at the distal end is very resistant. (Chart D 3.)

The reaction with nitric acid begins in all the grains
immediately. Complete gelatinization occurs in about
50 per cent of the grains and total starch in half a min-
ute ; in about 95 per cent of the grains and of the total
starch in 1 minute; in about 99 per cent of the grains
and total starch in 2 minutes; in about 99 per cent of
the grains and of the total starch in 3 minutes. Very
slight progress in 5, 10, and 15 minutes, but complete
gelatinization of all of the grains in 30 minutes. (Chart
D 4.) A bubble appears at the hilum which expands
considerably; in some grains it is very quickly expelled,
while in others it less rapidly disappears and moves dis-
talward through the mesial region. The lamellae become
more distinct, and a narrow refractive border is formed.
Gelatinization advances rapidly through the mesial re-
gion from the hilum to the distal margin ; a few lamellae
at the distal margin may become striated and disorgan-
ized into refractive granules previous to gelatinization.
Well-defined fissures do not usually appear during the
progress of the reaction. The most resistant area is
the narrow border at the distal margin.

The gelatinized grains are swollen and slightly to
considerably distorted; the distortion is greater at the
distal margin and rarely a few refractive granules may
remain a short distance above the distal margin.

The reaction with sulphuric acid begins immediately
in all of the grains, and many are completely gelatinized
in half a minute. Complete gelatinization occurs in
about 95 per cent of the grains and of the total starch
in 1 minute ; in about 98 per cent of the grains and of
the total starch in 1.25 minutes; and in all the grains
in 1.5 minutes. (Chart D 5.)

The reaction with hydrochloric acid begins imme-
diately in all of the grains. Complete gelatinization
occurs in about 50 per cent of the grains and the total
starch in 15 seconds; in about 95 per cent of the grains
and total starch in 1 minute ; and in over 99 per cent of
the grains and total starch in 2 minutes. There is little
change in 5 minutes, but gelatinization is complete in 10
minutes. (Chart 6.)

The reaction with potassium hydroxide is complete in
all of the grains in 15 seconds. (Chart D 7.)

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 22 per
cent of the grains and 89 per cent of the total starch in
5 minutes; in about 42 per cent of the grains and 96
per cent of the total starch in 15 minutes; in about 58
per cent of the grains and 98 per cent of the total starch
in 30 minutes; in about 69 per cent of the grains and 99
per cent of the total starch in 45 minutes; in about 73

AMARYLLIS — BRUNSVIGIA.

381

per cent of the grains and over 99 per cent of the total
starch in 60 minutes. (Chart D 8.) The hilum swells
rapidly and a small bubhle is rarely detected thereat.
The lamella become more distinct, the definition not
usually being sharp in an area of from one-third to one-
half of the distance between the hilum and distal mar-
gin. The lamellae of the remainder of the grain become
sharply defined at once with the exception of a narrow
refractive distal border found on some grains in which
the definition is more gradual. Two delicate fissures,
usually but little branched, proceed from the hilum dis-
talwards. Gelatinization advances rapidly in many
grains at the same time, and while but a few may be
completely gelatinized, yet the reaction has progressed
in so many that the total gelatinization reaches a high
percentage very quickly. The reaction advances rapidly
through the mesial region to within a short distance
from the distal margin, a few lamellae at this margin
forming the most resistant starch. The lamellae are
usually disorganized without the appearance of promi-
nent refractive granules ; in some grains, however, a few
such granules may appear in the area around the hilum
and at a short distance above the distal margin. The
gelatinized grains are much swollen and usually but little
distorted, the distortion when present being greater at
the distal margin. In some grains a few lamellae at the
distal end may remain ungelatinized and occasionally
a few refractive granules may resist the reaction.

The reaction with potassium sulphocyanate begins in
all the grains at once, and a few are completely gelatinized
in 1 minute. Complete gelatinization occurs in about
22 per cent of the grains and 80 per cent of the total
starch in 5 minutes ; in about 43 per cent of the grains
and 90 per cent of the total starch in 15 minutes; in
about 61 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 69 per cent of the
grains and over 99 per cent of the total starch in 45
minutes; in about 78 per cent of the grains and over 99
per cent of the total starch in 60 minutes. (Chart D 9.)

The hilum swells rapidly and usually no bubble is
detected thereat, but occasionally a bubble is present
which expands to considerable size and is then gradually
expelled. The lamellae quickly become a little more
sharply defined, the variations in refractivity of these
structures in the untreated grain being accentuated. A
narrow refractive band at the distal margin, occasionally
present in the untreated grain, becomes more sharply
defined. Two delicate plume-like fissures usually proceed
distalwards from the hilum, but in some grains one
much deeper and larger branching fissure may form and
gelatinization proceeds from the hilum along the course
of such fissures. Occasionally the area around the hilum
seems more resistant and then short radiating fissures
appear, especially towards the proximal end and sides
nearby, the plume-like fissures in such grains also be-
ing present. The lamellae are frequently disorganized
without the appearance of refractive granules, but when
the fissures are very deep, scattered refractive granules
may appear in the mesial region, and very rarely mar-
ginal granules in linear arrangement may follow deep
striation of this area. Occasionally the hilum swells
more slowly and short radiating fissures proceed there-
from, a cluster of quite refractive granules appearing in

this after the disorganization of the lamellae. The most
resistant starch is located in a small area at the distal
margin, the lamellas at this point often become striated
and sharply defined, but sometimes this point is homo-
geneously refractive.

The gelatinized grains are much swollen and usually
but slightly distorted, though occasionally considerable
distortion appears at the distal margin. At the end
of the experiment (60 minutes) refractive granules
rarely remain, but a small area of ungelatinized starch
is found at the distal margin of some grains. Many of
the gelatinized grains bear a general resemblance to the
untreated grains.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 50
per cent of the grains and 90 per cent of the total starch
in 1 minute ; in about 80 per cent of the grains and 97
per cent of the total starch in 3 minutes; in about 90
per cent of the grains and 98 per cent of the total starch
in 5 minutes; in about 95 per cent of the grains and
over 99 per cent of the total starch in 10 minutes; in
about 98 per cent of the grains and over 99 per cent of the
total starch in 15 minutes. (Chart D 10.)

The reaction with sodium hydroxide begins immedi-
ately and many are gelatinized in 1 minute. Complete
gelatinizatiou occurs in about 50 per cent of the grains
and 97 per cent of the total starch in 3 minutes ; in about
75 per cent of the grains and over 99 per cent of the
total starch in 5 minutes; in about 90 per cent of the
grains and over 99 per cent of the total starch in 10 min-
utes; and in about the same in 15 minutes; in about
95 per cent of the grains and over 99 per cent of the
total starch in 30 minutes; in about the same in 45
minutes; and in about 97 per cent of the grains and over
99 per cent of the total starch in 60 minutes. (Chart
Dll.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 15 per
cent of the grains and 66 per cent of the total starch in
5 minutes; in about 35 per cent of the grains and 80
per cent of the total starch in 15 minutes ; in about 42 per
cent of the grains and 84 per cent of the total starch in
30 minutes ; about the same at the end of 45 minutes ; in
about 50 per cent of the grains and 89 per cent of the
total starch in 60 minutes. (Chart D 12.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 73
per cent of the grains and 81 per cent of the total starch
in 5 minutes; in about 98 per cent of the grains and
over 99 per cent of the total starch in 10 minutes; and
in all in 15 minutes. (Chart D 13.) A bubble appears
at the hilum which is small, expands very little during
the reaction, is very persistent, and very rarely located
in an enlarged fissure. Rarely, more than one bubble is
found at the hilum. A very refractive border is rapidly
formed, which spreads around the entire grain, being two
or three times as broad at the distal margin as in the
remaining border. The lamellae of the main body of the
grain are occasionally demonstrable, and those forming
the border gradually become well developed previous to
gelatinization. Gelatinization begins in this border at
the distal margin and as the reaction proceeds proximally
the lamellae become very refractive and either increase

382

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the width of the border or appear suddenly as a new
border; there is not much distortion of the capsule
as this border is disorganized and solution of the area
gelatinized sometimes quickly follows. When gelatiniza-
tion from the distal margin has advanced about one-third
to one-half of the length of the grain, it starts in most
of the grains in the narrow refractive border at the
proximal end and advances rapidly towards the hilum,
the bubble expands slightly and is gradually expelled as
the reaction reaches the hilum, the most resistant part
of the grain being a band of about one-third to one-
quarter of the length of the grain, which extends entirely
across the grain. In a small number of grains gelatiniza-
tion proceeds almost to the hilum before the reaction
at the proximal end has made much progress, leaving
only a very narrow area just distal to the hilum at the
resistant part of the grain. Gelatinization occurs with-
out the previous formation of either clearly defined
fissures or the appearance of refractive granules. The
gelatinized grains are much swollen, with more dis-
tortion at the proximal than the distal end.

The reaction with calcium nitrate begins in some
grains immediately. Complete gelatinization occurs in
about 48 per cent of the grains and 96 per cent of the
total starch in 5 minutes; in about 80 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about 90 per cent of the grains and over 99 per cent
of the total starch in 30 minutes ; and in about the same
percentage of the grains and total starch in 45 and 60
minutes, respectively. (Chart D 14.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 17
per cent of the grains and 65 per cent of the total starch
in 5 minutes; in about 30 per cent of the grains and 91
per cent of the total starch in 15 minutes; in about 52
per cent of the grains and 95 per cent of the total starch
in 30 minutes ; in about 56 per cent of the grains and 96
per cent of the total starch in 45 minutes ; and in about 56
per cent of the grains and 96 per cent of the total starch
in 60 minutes. (Chart D 15.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 65
per cent of the grains and 98 per cent of the total starch
in 5 minutes; and in about 98 per cent of the grains and
over 99 per cent of the total starch in 15 minutes.
(Chart D 16.)

The reaction with cobalt nitrate begins at once.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and in 12 per cent of the
total starch in 5 minutes; in about 8 per cent of the
grains and 52 per cent of the total starch in 15 minutes;
in about 21 per cent of the grains and 74 per cent of the
total starch in 30 minutes; in about 26 per cent of the
grains and 78 per cent of the total starch in 45 minutes ;
in about 30 per cent of the grains and 82 per cent of the
total starch in 60 minutes. (Chart D 17.) Gelatiniza-
tion begins at the proximal end and proceeds moderately
rapidly at first and later very quickly, leaving an area
varying from about half of the grains to a very small
portion at the distal margin ungelatinized.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 18 per cent of
the entire number of grains and 78 per cent of the total

starch in 5 minutes; in about 42 per cent of the grains
and 90 per cent of the total starch in 15 minutes; in
about 53 per cent of the grains and 93 per cent of the
total starch in 30 minutes; slight progress in about 95
per cent of the total starch in 45 minutes; in about 60
per cent of the grains and 97 per cent of the total starch
in 60 minutes. (Chart D 18.) Gelatinization begins
at the proximal end and proceeds rapidly towards the
distal margin, practically all of the grains being affected.
The small area at the distal margin is very resistant in
many grains.

The reaction with cupric chloride begins immedi-
ately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 73 per cent of the
total starch in 5 minutes; in about 43 per cent of the
grains and 90 per cent of the total starch in 15 minutes;
in about the same percentage of grains and total starch in
30 minutes ; in about the same percentage of grains and
95 per cent of the total starch in 45 minutes; and in
about 47 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 19.) The reac-
tion begins and proceeds simultaneously in many grains.
The process starts at the proximal end and advances
towards the distal end, a small area at the distal end
being very resistant in a number of grains.

The reaction with barium chloride begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the grains and of the total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
and about the same percentages in 30 and 45 minutes;
and about 0.5 per cent of the grains and 2 per cent of the
total starch in 60 minutes. (Chart D 20.)

The reaction with mercuric chloride begins immedi-
ately in a few grains. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and the total starch in 5 minutes; in about 3 per cent
of the grains and 13 per cent of the total starch in 15
minutes; in about 6 per cent of the grains and 16 per
cent of the total starch in 30 minutes; in about 10 per
cent of the grains and 26 per cent of the total starch in
45 minutes ; in about 16 per cent of the grains and 40 per
cent of the total starch in 60 minutes. (Chart D 21.)

BRUNSVIGIA JOSEPHINE (POLLEN PARENT).

HISTOLOGIC PBOPERTIES.
(Plate 1, figs. 2 and 5; Charts D 1 to D 21.)

In form the grains are usually simple and isolated ;
but differ from A. belladonna in that there are a num-
ber of small aggregates usually of from 2 to 4 small
grains and occasionally from 12 to 14 grains. Compound
grains occur much more frequently than in A. belladonna
and are more varied in form. They usually consist of
two small components, each with its own clearly defined
lamella?; and these two grains are joined by common
secondary lamella on both sides, but not entirely sur-
rounded by them. This curious compound grain may be
in turn surrounded by a number of lamellaa which prob-
ably represent a tertiary deposition of starch. There are
also doublets and triplets whose components lie at dif-
ferent levels in the inclosing secondary starch forma-
tion, and doublets in which a small round grain has be-
come adherent to a large ovoid grain, and both have

AMARYLLIS — BRUNSVIGIA.

383

been inclosed in a lamellated secondary starch forma-
tion. The grains are less regular in form than those
of A. belladonna and the irregularities are due to the
following causes : (1) indentations in the margin of vary-
ing depth, number, and distribution, an irregularity not
noted hi A. belladonna; (2) rounded and pointed pro-
tuberances, of which there may be one or more from a
single grain and which may project from any part of the
margin; (3) secondary and tertiary sets of lamella whose
longitudinal axis is at an angle with that of the primary
set. The grains are much more varied in form than those
of A. belladonna because of the many irregularities, but
appear to be derived from the ovoid, elliptical, and len-
ticular types. The conspicuous forms are broad and
slender ovoid, pure ovoid, elliptical and triangular, with
slightly or very much rounded angles; also lenticular,
dome-shaped, pyriform, nearly round, diamond-shaped,
and irregularly polygonal forms. The grains are usually
somewhat flattened, differing in this from those of A.
belladonna which are not flattened.

The hilum is a small, round, rather refractive spot
which is more distinct than in A. belladonna; it is rarely
fissured, resembling A. belladonna. More than one
hilum appears in the compound grains, but each is
always surrounded with its own lamella except in the
case of a few compounds which have four or more hila
for which separate lamella; can not be demonstrated.
The hilum is either centric, or eccentric from 0.48 to 0.2
usually of 0.35 of the longitudinal axis. It is usually less
eccentric than in A. belladonna.

The lamella are not so fine as and are more distinct
than those of A. belladonna. Immediately around the
hilum they are circular and regular, but the rest tend to
be very irregular in form and often do not follow the
contour of the outline of the grain unless near the mar-
gin. In the latter respects they differ from those of
A. belladonna, which are regular and follow the form of
the outline of the grain. In the compound grains there
are two and sometimes three sets of lamellae, usually
separated from one another by broad refractive spaces,
which separation represents as many different periods of
starch formation. The number counted on the larger
grains varies from 18 to 30, usually 24. The average
number on the grains is much less than in A. belladonna.

In size the grains vary from the smaller which are
10 by 8/i to the larger broad forms which are 42 by 60/x,
and 54 by CO/* in length and breadth, and the larger
narrow forms which are 50 by 36/* and 64 by 54^ in
length and breadth. The common sizes are 40 by 40/t and
34 by 28/t. The grains are on the average smaller than
those of A. belladonna but broader in proportion to
length, and the larger grains are nearly the same length
and, as a rule, broader.

PoLAiuscoric PROPERTIES.

The figure varies from centric to very eccentric,
many moderately eccentric, the mean eccentric, it being
much less eccentric than in A. belladonna; the figure
varies from moderately distinct to distinct, the mean less
distinct than in A. belladonna. The lines vary from fine
to coarse, the mean moderately fine, coarser than in A.
belladonna. The lines intersect either at right angles, or
obliquely, or are arranged as a median line with bisected

ends, more frequently with oblique intersection ; much
more varied, with the mean less oblique than in A. bella-
donna. The lines in the majority of the figure are
straight with broadening at the margin, but are often
either bent or bisected. Distortion and bisection are much
more frequent than in A. belladonna. Compound fig-
ures moderately frequent, much more frequent than in
A. belladonna.

The degree of polarization varies from moderately
high to very high (value 85), the majority being high;
the mean is considerably lower than in A. belladonna.
Variation occurs not only in the individual grains but
frequently in the same aspect of a given grain, much
more than in A. belladonna.

With selenite the quadrants vary from sharp to
poorly defined, the mean being much less sharp than in
A. belladonna. They are usually unequal in size and
often irregular in shape, much more irregular in shape
than in A. belladonna. The blue is generally pure,
though a variation in brilliancy of the same quadrant is
often present ; the yellow is frequently impure in a part
of the quadrant, due to either a brownish or an orange
color, which is found at the point of intersection of the
quadrants and diffuses over considerable of the quadrant,
this impurity evidently being due to the variation in the
degree of polarization in the quadrants. An impurity
of both colors due to a greenish tinge is sometimes pres-
ent, though of less frequency than in A. belladonna.

IODINE REACTIONS.

With an 0.25 Lugol's solution the grains color a
moderate to deep (value 60) blue with a slight reddish
tint, a little deeper and more bluish than in A. bella-
donna, the color deepens quickly to deep, becoming more
bluish in tint. With 0.125 Lugol's solution the grains
color very light blue with slight reddish tint, but a little
deeper than in A. belladonna; it deepens very little.
After heating in water until the grains are gelatinized,
and then adding 2 per cent Lugol's solution, the grains
color light blue to very deep blue, many with a reddish
tint becoming heliotrope; mean is moderate to deep;
there is a greater variation in depth with the mean
lighter, as well as more reddish than in A. belladonna;
the solution becomes a deep blue, somewhat deeper and
not quite so pure in color as in A. belladonna. If the
preparation is boiled for 2 minutes and then treated with
an excess of 2 per cent Lugol's solution the grain-resi-
dues color a deep to very deep blue, many with a reddish
tint; a greater number of the very deep, mean deep to
very deep, deeper and more of reddish tint than in
A. belladonna. The capsules color a light old-rose to
deep amethyst, more of the deep, hence the mean is moder-
ate to deep (value 65), somewhat deeper and more red-
dish in tint than in A. belladonna. The solution be-
comes a very deep indigo blue, slightly deeper than in
A. belladonna.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
a little deeper than in A. belladonna; in half an hour the
grains become moderate to deep in color (value 57),
slightly deeper than in A. belladonna. There is some
slight unevenness in the individual grains, but only rare
grains are deep in color.

384

DATA OF PKOPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

With safranin the grains stain very lightly at once,
about the same as in A. belladonna, and in half an hour
they become moderate in color, a little lighter than in
A. belladonna (value 53) ; there is less variation in depth
since those staining deeply are much less numerous than
in A. belladonna.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 65°
to 66° C., and of all but rare grains at 70° to 72° C.,
mean 71° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins at once in a
few. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 9 per cent of the
total starch in 5 minutes; in about 33 per cent of the
grains and 46 per cent of the total starch in 15 minutes;
in about 65 per cent of the grains and 74 per cent of the
total starch in 30 minutes; in about 69 per cent of the
grains and 78 per cent of the total starch in 45 minutes ;
in about 74 per cent of the grains and 82 per cent of the
total starch in 60 minutes. (Chart D 1.) A bubble
appears at the hilum which, though more frequently
small, expands to greater size in many more grains than
in A. belladonna. The cleft present in a number of
untreated grains becomes much enlarged and very refrac-
tive, such clefts being rarely observed in A. belladonna.
The definition of the lamellae becomes sharper in many
more grains than in A. belladonna. A refractive border
of a similar character is formed, but it is not so clearly
defined from the rest of the grain as in A. belladonna.
In some grains gelatinization begins and proceeds as in
A. belladonna, but additional methods are more com-
monly observed. In the larger number of grains gela-
tinization begins at both ends of the distal margin and
extends bilaterally towards the proximal end, which is
often gelatinized previous to the distal margin between
the limiting corners, but finally the entire grain is gela-
tinized except a small area around the hilum, which is
the last starch to undergo the reaction. G-elatinizatiou
not infrequently starts at one corner of the distal margin,
if this is quite prominent, and later follows the course
above described. Irregular fissures appear more fre-
quently in the grains than in A. belladonna; and such
clefts are more often found in the border, sometimes cut-
ting off a small area which gelatinizes independently.
In other grains a number of deep short fissures may ex-
tend inwards through the refractive border; such clefts
were not observed in A. belladonna. The process of
gelatinization is accompanied by greater distortion and
distention than in A. belladonna. The gelatinized
grains are much swollen and distorted, even more so in
some grains than in A. belladonna; hence they do not
resemble the form of the untreated grains.

The reaction with chromic acid begins in a few grains
in 30 seconds. Complete gelatinization occurs in about
20 per cent of the grains and 30 per cent of the total
starch in 5 minutes; in about 40 per cent of the grains
and 85 per cent of the starch in 15 minutes; in about 77
per cent of the grains and 98 per cent of the total starch
in 20 minutes ; rare traces of outline in over 99 per cent
of the grains and the total starch in 25 minutes; and a

very slight trace of outline is left in 30 and 35 minutes.
(Chart D 2.)

The reaction with pyrogallic acid begins in a few
grains in 30 seconds. Complete gelatinization occurs
rapidly, and in about 32 per cent of the total starch in 5
minutes; in about 64 per cent of the total starch in 15
minutes; in about 98 per cent of the total starch in 30
minutes; in about 98 per cent of the total starch in 45
minutes ; and over 99 per cent of the total starch in 60
minutes. ( Chart D 3.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 70 per cent of
the grains and 80 per cent of the total starch in 1 min-
ute ; in about 80 per cent of the grains and 93 per cent
of the total starch in 2 minutes; in about 84 per cent
of the grains and 95 per cent of the total starch in 3
minutes ; in about 84 per cent of the grains and 98 per
cent of the total starch in 5 minutes ; in over 99 per cent
of the grains and the total starch in 10 minutes. Gela-
tinization is not entirely completed in 15, 30, and 60
minutes, respectively. (Chart D4.) A small bubble
may appear at the hilum, which is more frequently in-
closed in a fissure, expands less and is more transient than
in A. belladonna. The lamellas become very sharply de-
fined and a refractive border is formed ; the definition of
the lamella? is sharper and the border more prominent
and broader than in A. belladonna; definite fissures occur
which are deep, much branched, and varied in character
in relation to shape of grain ; the fissures are very much
more frequent and sharply defined than in A. belladonna.
Gelatinization in the majority of grains is much more
rapid in the distal border and may spread around the
entire grain which may become completely gelatinized
and much ruffled, or if the outermost lamella is quite
resistant the border may become much swollen and
bounded by a narrow layer of linearly arranged, refractive
granules. The lamella? of the main body of such grains
is disorganized into large refractive granules which fre-
quently resist complete gelatinization. In a minority of
grains the reaction generally advances more rapidly
through the mesial region, the distal border becoming
densely striated and broken into linearly arranged gran-
ules previous to gelatinization ; or the reaction may start
at two ends and advance towards the center of elongated
grains with nearly centric hilum. This reaction is more
varied and the methods of gelatinization not similar
to that observed in A. belladonna. The refractive gran-
ules are very much more commonly observed, are much
more numerous and larger in a given grain, and the
fissures much deeper, more common, and more varied in
character than in A. belladonna.

The gelatinized grains are much swollen and dis-
torted and usually contain a few to many refractive
granules which are usually located around the hilum or
at the proximal end. The grains are much more dis-
torted than in A. belladonna and the most resistant starch
is located at or near the proximal end.

The reaction with sulphuric acid begins immediately
and many grains are gelatinized in half a minute. Gela-
tinization is complete in about 87 per cent of the grains
and 99 per cent of the total starch in 2 minutes and in
over 99 per cent of the grains and total starch in 5
minutes. (Chart D 5.)

AMARYLLIS — BRUNSVIGIA.

385

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in about 50 per
cent of the grains and total starch in half a minute, and
90 per cent of the grains and total starch in 1 minute;
in about 95 per cent of the grains and total starch in
2 minutes; and 99 per cent of the grains and total starch
in 3 minutes. The remainder of the margin of a few
grains and rare small grains may be still ungelatinized
in 5 and 15 minutes. (Chart D 6.)

The reaction with potassium hydroxide begins im-
mediately and many grains are gelatinized in 15 seconds.
Complete gelatinization occurs in about 75 per cent of the
grains and 98 per cent of the total starch in 1 minute ;
in about 90 per cent of the grains and over 99 per cent
of the total starch in 5 minutes, and in all in 15 minutes
with the exception of a resistant border in a few grains.
(Chart D 7.)

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 55 per
cent of the grains and 85 per cent of the total starch in
5 minutes ; in about 75 per cent of the grains and 95 per
cent of the total starch in 15 minutes; in about 89 per
cent of the grains and 98 per cent of the total starch in
30 minutes ; in about 89 per cent of the grains and 99
per cent of the total starch in 45 minutes; in about 90
per cent of the grains and over 99 per cent of the total
starch in 60 minutes. (Chart D 8.)

The hilum when unfissured swells less rapidly and a
bubble is less frequently present than in A. belladonna.
In many grains fissures are present which are enlarged
and become very refractive, the refractivity being lost
without the appearance of a bubble; such fissures were
not observed in A. belladonna. The lamella? become
more sharply denned, the definition often not being so
sharp near the hilum; the lamellae are much more dis-
tinct over a larger part of the grain than in A. bella-
donna. The fissures are deeper, more branched, and
more varied in character than in ^4. belladonna. There
are usually two fissures which extend distalwards, or to
both ends of elongated grains with centric or slightly
eccentric fissure; and in addition many short fissures
may radiate from the hilum ; these numerous radiating
fissures were not observed in A. belladonna. The method
of gelatinization is much more varied than in A. bella-
donna. It more frequently proceeds quickly through
the mesial region from the hilum towards the distal mar-
gin, accompanied by the appearance of a mass of very
refractive granules, a narrow band at the distal margin
often becoming completely gelatinized previous to a few
lamella? above this band ; these resistant lamellae become
deeply striated and disorganized into linear refractive
granules which may or may not become completely gela-
tinized. In elongated grains with centric or nearly cen-
tric hilum the reaction is completed more quickly at both
ends, a narrow band extending on either side of the
hilum being the most resistant starch. In other grains
a narrow border around the entire grain may be com-
pletely gelatinized, while many refractive granules in-
closed by the border remain ungelatinized. The resistant
starch varies in position, sometimes being located in a
narrow border at the proximal end, sometimes around the
entire grain, or in a small area at or near the distal mar-
gin, and again at either side of the hilum in long slender

grains with a centric or nearly centric hilum. The starch
is disorganized much more frequently with the appear-
ance of refractive granules which are much more refrac-
tive than in A. belladonna, and the resistant starch is
much more varied in position. The reaction is much
varied in its rapidity in the different grains, much more
varied than in A. belladonna. The gelatinized grains are
slightly to considerably distorted, much more so than in
A. belladonna. A few to many refractive granules
usually remain at the end of the reaction, much more
frequently than in A. belladonna.

The reaction with potassium sulphocyanate begins
immediately, and a few grains are gelatinized in half
a minute. Complete gelatinization occurs in about 36
per cent of the grains and 63 per cent of the total starch
in 5 minutes ; in about 43 per cent of the grains and 90
per cent of the total starch in 15 minutes; in about 61
per cent of the grains and 95 per cent of the total starch
in 30 minutes; in about 92 per cent of the grains and
over 99 per cent of the total starch in 45 minutes; and
in about 97 per cent of the grains and over 99 per cent
of the total starch in 60 minutes. (Chart D 9.)

The hilum, in a few grains of similar shape to those of
A. belladonna, swells much more slowly and a bubble is
even less frequently observed. In most of the grains,
a fissure which is often thorn-like becomes much en-
larged, followed by the rapid gelatinization of the sur-
rounding area; such a fissure was not observed in A. bella-
donna. The lamella? become more sharply defined and
a refractive border present in the untreated grain be-
comes more accentuated; the definition is sharper, the
variation in the refractivity of the lamella; of an individ-
ual grain greater, and the appearance of the refractive
border is more common than in A. belladonna. These
points are also more marked in the untreated grain than
in A. belladonna. Fissures appear of a similar character
to those described in A. belladonna, but deeper and more
profusely branched. In addition to the fissures above
named, thorn-like fissures often appear at the hilum, the
main divisions towards the distal margin sometimes be-
coming branched and plume-like, and not uncommonly a
few short, very deep fissures are scattered through the
most brilliant lamella?. The lamellae around the hilum
and through the mesial region for a short distance are
disorganized with the appearance of irregularly massed,
very refractive granules ; the most refractive lamellae be-
come either deeply striated or even fissured, in the former
breaking into linearly arranged granules, while in the
latter fragments may form which appear sometimes to be
composed of clusters of granules and may have a serrate
appearance with the point directed towards the proximal
end. These fragments and granules are much more
brilliant and more commonly observed than in A. bella-
donna. In many grains the large, brilliant, linear gran-
ules or fragments appear towards the distal margin
and are bounded by a border of completely gelatinized
starch of varying widths; the granules at the proximal
end and sides are smaller, but linearly arranged and
very brilliant; these are less frequently bounded by the
gelatinized border than at the distal margin, although it
is not uncommon to find such a border; this border
surrounding a row of slightly refractive granules at the

386

DATA OF PROPERTIES OP STARCHES OP PARENT- AND HYBRID-STOCKS.

distal margin is very rarely observed, while such a bor-
der and granules have not been noted in A. belladonna.

The gelatinized grains are much swollen and consider-
ably distorted, showing much greater distortion than is
commonly found in A. belladonna. Eefractive granules
are present in most of the grains, often bordering either
the entire margin or forming a lining to a hyaline border,
as already described. The granules are much more com-
mon and the proximal end and sides nearby are more
resistant than in A. belladonna; yet in a few grains
where the course of gelatinization is about the same the
resistant area at the distal margin may be found as
described in A. belladonna.

The reaction with potassium sulphide begins imme-
diately. Complete gelatiuization occurs in about 28 per
cent of the grains and 65 per cent of the total starch in
1 minute ; in about 47 per cent of the grains and 76 per
cent of the total starch in 3 minutes ; in about 50 per cent
of the grains and 83 per cent of the total starch in 5
minutes ; in about 55 per cent of the grains and 86 per
cent of the total starch in 10 minutes; in about 57 per
cent of the grains and 87 per cent of the total starch in 15
minutes ; in about 66 per cent of the grains and 89 per
cent of the total starch in 30 minutes; in about 70 per
cent of the grains and 90 per cent of the total starch in 45
minutes; and in about 70 per cent of the grains and 91
per cent of the total starch in 60 minutes. (Chart D 10.)

The reaction with sodium hydroxide begins imme-
diately and many grains are gelatinized in 1 minute.
Complete gelatinization occurs in about 47 per cent of the
grains and 75 per cent of the total starch in 3 minutes ; in
about 50 per cent of the grains and 85 per cent of the
total starch in 5 minutes; in about 77 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 80 per cent of the grains and 95 per cent of
the total starch in 30 minutes ; in about 82 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 92 per cent of the grains and over 98 per cent
of the total starch in 60 minutes. (Chart D 11.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 26 per
cent of the grains and 71 per cent of the total starch in
5 minutes ; in about 41 per cent of the grains and 85 per
cent of the total starch in 15 minutes; in about 48 per
cent of the grains and 90 per cent of the total starch in
30 minutes; in about 53 per cent of the grains and 93 per
cent of the total starch in 45 minutes; in about 54 per
cent of the grains and 96 per cent of the total starch in
60 minutes. (Chart D 12.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 21 per
cent of the grains and 40 per cent of the total starch in
5 minutes; in about 68 per cent of the grains and 78 per
cent of the total starch in 10 minutes; in about 88 per
cent of the grains and 95 per cent of the total starch in
15 minutes; in about 97 per cent of the grains and 99
per cent of the total starch in 20 minutes; over 99 per
cent of the grains and total starch gelatinized in 25
minutes. (Chart D 13.) A small bubble appears at the
hilum in most of the grains, but it is more frequently
inclosed within a fissure at the hilum and in such grains
expands to greater size than in A. belladonna. Two or
more bubbles appear with considerably more frequency
at the hilum than in A. belladonna. A refractive border

is quickly formed but is not so clearly denned from the
main body of the grain, nor does it appear to continuously
broaden in advance of gelatinization as in A. belladonna.
The lamella are sharply defined over a greater area of
the grain and also in more grains than in A. belladonna.
Gelatinization at the distal margin in the majority of
grains does not advance nearly so far from this margin
as in A. belladonna before the reaction starts either at the
proximal end or extends through the narrow border sur-
rounding the entire grain. The most resistant area is
generally a band extending across the grain which is
nearer the distal margin than is usually the case in A.
belladonna. Gelatinization. may begin at one or both
corners, limiting the distal margin, or at any abrupt
corner nearer the proximal end ; the process is accompan-
ied in all grains by considerable distention and distortion
of the capsule. The method of gelatinization is more
varied and the distortion accompanying the process much
greater than in A. belladonna. A series of small fissures
extending proximalwards from the distal margin is
frequently observed and a network of fissures may form
in the most resistant area of the grain previous to gela-
tinization; such fissures were not observed in A. bella-
donna. The reaction is much more rapid in some grains
than in others, showing a much greater variation than in
A. belladonna. The gelatinized grains are swollen as in
A. belladonna, but are much more distorted and partial
gelatiuization of the grains is not so rapid as in A.
belladonna.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 28 per cent of the grains and 60 per cent of the
total starch in 5 minutes; in about 48 per cent of the
grains and 16 per cent of the total starch in 15 minutes;
in about 60 per cent of the grains and 84 per cent of the
total starch in 30 minutes; in about 60 per cent of the
grains and 87 per cent of the total starch in 45 minutes ;
and in about 63 per cent of the grains and 90 per cent
of the total starch in 60 minutes. (Chart D 14.)

The reaction with uranium nitrate begins in some
grains immediately. Complete gelatinization occurs in
over 15 per cent of the grains and 55 per cent of the total
starch in 5 minutes ; in about 43 per cent of the grains and
77 per cent of the total starch in 15 minutes; in about
54 per cent of the grains and 84 per cent of the total
starch in 30 minutes ; in about 66 per cent of the grains
and 90 per cent of the total starch in 45 minutes ; and in
about 66 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 15.)

The reaction with strontium nitrate begins immedi-
ately. Complete gelatinization occurs in about 48 per
cent of the grains and 73 per cent of the total starch in
5 minutes ; in about 66 per cent of the grains and 90 per
cent of the total starch in 15 minutes; in about 88 per
cent of the grains and 97 per cent of the total starch in
30 minutes; in about 91 per cent of the grains and 98
per cent of the total starch in 45 minutes; in about 93
per cent of the grains and over 99 per cent of the total
starch in 60 minutes. (Chart D 16.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 8 per cent of the
entire number of grains and 16 per cent of the total
starch in 5 minutes; in about 25 per cent of the grains
and 54 per cent of the total starch in 15 minutes ; in about

AMARYLLIS — BRUNSVIGIA.

387

37 per cent of the grains and 67 per cent of the total
starch in 30 minutes ; in about 42 per cent of the grains
and 71 per cent of the total starch in 45 minutes; in
about 50 per cent of the grains and 75 per cent of the
total starch in 60 minutes. (Chart D 17.) Gelatiniza-
tion proceeds along the courses of the fissures, many of
the grains becoming completely gelatinized quite rapidly.
The entire margin at first and finally that of the proximal
end are usually the most resistant parts of the grain.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 17 per cent of
the grains and 52 per cent of the total starch in 5
minutes ; in about 35 per cent of the grains and 75 per
cent of the total starch in 15 minutes; in about 45 per
cent of the grains and 79 per cent of the total starch
in 30 minutes ; in about 50 per cent of the grains and 84
per cent of the total starch in 45 minutes; in about 58
per cent of the grains and 88 per cent of the total starch
in 60 minutes. (Chart D18.) The process of gela-
tinization is more varied in this species than in A. 'bella-
donna, and the grains are either completely gelatinized
or much less quickly affected. In some grains gela-
tinization begins at the distal end accompanied by exten-
sion of the capsule, while in others it proceeds through
the mesial portion along the course of deep fissures, the
distal end being ultimately gelatinized before the proxi-
mal end and sides nearby.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 19 per cent of
the entire number of grains and 35 per cent of the total
starch in 5 minutes ; in about 48 per cent of the grains
and 65 per cent of the total starch in 15 minutes; in
about 56 per cent of the grains and 80 per cent of the total
starch in 30 minutes ; in about 64 per cent of the grains
and 86 per cent of the total starch in 45 minutes; and
about the same in 60 minutes. (Chart D 19.) The
reaction begins and proceeds rapidly through a number of
entire grains, while others are but little affected. Deep
fissures are formed and the process proceeds along these ;
in some grains the entire margin is quite resistant, in
others the distal margin, and in many the proximal end.
The process is much more varied than in A. belladonna.

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the grains and over 2 per cent of the
total starch in 5 minutes; in over 3 per cent of the
grains and over 6 per cent of the total starch in 15 min-
utes; in about 4 per cent of the grains and 7 per cent
of the total starch in 30 minutes ; in over 4 per cent of
the grains and 8 per cent of the total starch in 45 min-
utes ; and in about 5 per cent of the grains and 14 per cent
of the total starch in 60 minutes. (Chart D 20.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and in
over 5 per cent of the total starch in 5 minutes ; in about
16 per cent of the grains and 20 per cent of the total
starch in 15 .minutes ; in about 24 per cent of the grains
and 33 per cent of the total starch in 30 minutes; in
about 27 per cent of the grains and 48 per cent of the total
starch in 45 minutes; in about 29 per cent of the grains
and 60 per cent of the total starch in 60 minutes. ( Chart
D21.)

BRUNSDONNA SANDERCE ALBA (HYBRID).

(Plate 1, fig. 3; Charts D 1 to D 21.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
except a few which occur in small aggregates of 2 and 3
components, in this feature resembling B. Josephines.
Compound grains occur as frequently as in B. josephince
and are usually the same types as in that starch. There
are : ( 1 ) Two small components, each with its own lamel-
lae, and often lying at different levels, and in a large num-
ber (7 to 12) of secondary lamellae; (2) a number of hila
in an amorphous-looking mass surrounded by from 4 to
12 secondary lamella?, a form of grain rarely observed
in B. josephinw and never in A. belladonna; (3) a small
grain adherent to the side or distal end of a larger grain
and both inclosed in 4 or 5 secondary lamellae; (4) a
similar grain, as noted above, but consisting of an amor-
phous-looking mass composed probably of a number of
fused small grains adherent to the side or distal end of
a larger grain, both being inclosed within from 6 to 12
secondary lamellae. This last type is noted only in this
starch. The grains are usually regular in form as in
A. belladonna, and such irregularities as occur are due
to the same causes as noted under A. belladonna and B.
josephince, but the indentations in the margins of the
grains noted in B. josephince are of rare occurrence. The
conspicuous forms are elliptical (with both flattened
and rounded distal end) and ovoid. There are also,
nearly round, triangular with rounded angles, and a few
pyriform grains. The grains are not flattened. In form
the grains of Brunsdonna sanderce alba are, as a whole,
closer to Amaryllis belladonna than to Brunsvigia joseph-
ince, but in certain respects the reverse.

The hilum is a small, round, not very distinct spot, not
so distinct as in either parent, but nearer to that in

A. belladonna. It is, apparently, never fissured. The
range of eccentricity is from 0.46 to 0.13, usually 0.26 of
the longitudinal axis. In the character of the hilum B.
sanderce alba more closely resembles A. belladonna than

B. josephince.

The lamellce are as distinct but rather finer than those
noted under B. josephince and are usually regular in form
as in B. belladonna, but in a moderate number of grains
they show striking irregularities, as noted under B.
josephince. The number counted on the larger grains
varies from 26 to 40, usually about 30. In form and
arrangement of the lamellae B. sanderce alba is closer to

A. belladonna, but in the average number they are closer
to B. josephince.

The size varies from the smaller, which are 10 by 9/j.,
to the larger, which are 62 by 36/*, rarely 72 by 44/i in
length and breadth. The common size is 44 by 34/x.
The grains of B. sanderce alba are closer to A. belladonna
in size and in proportion of length to width than to

B. josephince.

POLARISCOPIC PROPERTIES.

The figure varies from centric to very eccentric,
mostly the later, hence the mean is almost very eccentric,
slightly less than A. belladonna, but decidedly more than
in B. josephince. The figure is distinct and clean-cut,
about the same as A. belladonna, but much more so
than B. josephince. The lines are usually fine with slight
broadening at the margin, about the same as in A. bella-

388

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

donna, but much finer than in B. josephince. They
usually intersect obliquely, although some cross at right
angles ; generally straight, but more frequently bent than
in A. belladonna, yet not nearly so often as in B. Joseph-
ines. Compound figures are occasionally present; they
are more numerous than in A. belladonna, but less than
in B. josephince.

The degree of polarization is very high (value 97),
about the same as in A. belladonna, but decidedly higher
than in B. josephince. There is very little variation
among the individual grains as well as in the same
aspect of a given grain, but a somewhat greater range
of variation among the individual grains than in A. bella-
donna, although not nearly so great as in B. josephince.

With selenite the quadrants are sharply defined, about
the same definition as in A. belladonna, but much sharper
than in B. josephince. They are generally unequal in
size, though a somewhat greater percentage of those of
equal size is present; hence the mean is slightly less
unequal than in A. belladonna, but it is much more
unequal than in B. josephince. They are generally
regular in shape, though slightly more irregularity occurs
than in A. belladonna; they are much more regular in
shape than in B. josephince. The colors are usually pure,
slightly less pure than in A. belladonna, but decidedly
more pure than in B. josephince. The impurity due to
a greenish tinge of both colors that accompanies ex-
tremely high polarization is somewhat more frequent
than in A. belladonna and much more frequent than in
B. josephince.

In degree of polarization, character of the figure, and
appearance with selenite Brunsdonna sandene alba is
closer to A. belladonna than to Brunsvigia josephince.

IODINE REACTIONS.

With 0.25 Lugol's solution most of the grains color a
moderate blue violet (value 55), with a few moderate at
once about as reddish in tint as Amaryllis belladonna,
but more reddish and lighter than in Brunsvigia joseph-
ince; deepens rapidly to moderately deep about the same
as in Amaryllis belladonna, neither quite so deep nor so
bluish as in Brunsvigia josephince. With 0.125 Lugol's
solution the grains color very lightly, about the same as
Amaryllis belladonna, a little lighter than Brunsvigia
josephince, then deepen gradually, becoming darker than
both parents. After heating in water until the grains
are gelatinized and then adding 2 per cent Lugol's solu-
tion the grains color a light to very deep pure indigo-
blue, fewer with a reddish tint than in either parent. The
mean is deep in color, much nearer the tint but some-
what lighter than in Amaryllis belladonna; much less
of reddish tint (purer) but somewhat deeper than in
Brunsvigia josephince. The solution colors a deep indigo-
blue, deeper than in Amaryllis belladonna, and of about
the same depth but purer in color than in Brunsvigia
josephince. If the preparation is boiled for 2 minutes and
then treated with 2 per cent Lugol's solution the grain-
residues color a light to very deep indigo-blue, a few
tinged with red ; the mean is moderate to deep in color,
lighter than both parents, but nearer the tint of Amaryl-
lis belladonna than Brunsvigia josephince. The capsules
color a light to deep heliotrope, mean moderate, lighter
and less reddish than in the parents. The solution colors
a very deep indigo-blue, slightly deeper than Amaryllis

belladonna, about the same as Brunsvigia josephince.
Quantitatively and qualitatively the iodine reactions show
a closer relationship to Amaryllis belladonna than to
Brunsvigia josephince.

ANILINE REACTIONS.

With gentian violet the grains color light to moderate
at once, a little deeper than in both parents, and in half
an hour they become moderate to deep with only a few
of the latter, mean moderately deep (value 60), deeper
than in both parents. Variation in depth is found in
the individual grains and there are more scattered small
grains which stain deeply than in the parents.

With safranin the grains stain lightly with a few
moderate at once, deeper than in both parents, and in
half an hour they become moderate to deep in color
(mean moderately deep to deep, value 65), deeper than
in both parents.

In the reaction with gentian violet Brunsdonna san-
derce alba is closer to Brunsvigia josephince than to
Amaryllis belladonna. In the reaction with safranin it
is closer to Amaryllis belladonna than to Brunsvigia
josephince.

TEMPERATURE REACTIONS

The gelatinization occurs in the majority of grains
at 70° to 71° C., and in all but the distal part of rare
grains at 71.5° to 73° C., mean 72.25° C. The tem-
perature of gelatinization of Brunsdonna sanderce alba
is much closer to Amaryllis belladonna than to Bruns-
vigia josephince.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes; in about 65
per cent of the grains and 75 per cent of the total starch
in 15 minutes ; in about 93 per cent of the grains and 95
per cent of the total starch in 30 minutes; in about 94
per cent of the grains and 97 per cent of the total starch
in 45 minutes; in about 96 per cent of the grains and 98
per cent of the total starch in 60 minutes. (Chart D 1.)

A small bubble appears at tho hilum of most of the
grains, and more closely resembles that observed in
Amaryllis belladonna than in Brunsvigia josephince; in
a small number of grains, however, the bubble becomes
quite large previous to expulsion, or a cleft at the hilum
may become much enlarged and very refractive in these
grains ; the resemblance is much less like that of A rnaryl-
lis belladonna than of Brunsvigia josephince. The bub-
ble, as a rule, is more transient than in both parents,
which may be the cause of the greater rapidity of gelatin-
ization, since the bubble at the hilum in all grains appears
to exert a repellent force upon the invasion of gelatiniza-
tion. The lamellaa become slightly more distinct in more
grains than in Amaryllis belladonna, but the definition is
less clearly defined than in Brunsvigia josephince. A
refractive border is formed as noted in both parents, but
this border broadens more quickly around the entire
grains and is more sharply differentiated from the less
refractive area than in both parents. Gelatinization be-
gins and proceeds in most of the grains as noted for both
parents, with much the larger number following the
method of Amaryllis belladonna than Brunsvigia Joseph-

AMARYLLIS — BRUNSVIGIA.

389

incc. In addition to these methods two other forms of
gelatinization not observed in the parental starches are
very noticeable, namely, the widening of the border con-
tinues until the area immediately around the hilum is
entirely inclosed, followed by considerable expansion
with the later expulsion of the bubble and rapid gela-
tinization of this area and surrounding border; and in
other grains the appearance of a number of irregular
clefts over the entire grain, the grain rapidly swelling,
followed by gelatinization, the area around the hilum of
such grains proving the most resistant.

The gelatinized grains are swollen and much dis-
torted, slightly more distorted in a larger number of
grains than in Amaryllis belladonna, scarcely so much as
in Brunsvigia josephince. In this reaction Brunsdonna
sandercc alba shows qualitatively a much closer relation-
ship to Amaryllis belladonna than to Brunsvigia
josephince.

The reaction with chromic acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 3 per cent of the grains in 5 minutes; and about 16
per cent of the grains and 80 per cent of the total starch
in 15 minutes; in about 80 per cent of the grains and 97
per cent of the total starch in 20 minutes; and in all the
grains and total starch in 25 minutes. (Chart D 2.)

The reaction with pyrogallic acid begins in rare
grains in 1 minute. Complete gelatinization occurs in less
than 1 per cent of the grains and about 1 per cent of the
total starch in 5 minutes; and in less than 1 per cent
of the grains and 2 per cent of the total starch in 15
minutes; and in about 2 per cent of the grains and 10
per cent of the total starch in 30 minutes ; and in about
5 per cent of the grains and 12 per cent of the total starch
in 45 minutes ; and in about 5 per cent of the grains and
12 per cent of the total starch in 60 minutes. (Chart D3.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 47 per cent of
the grains and 73 per cent of the total starch in 1 minute ;
in about 75 per cent of the grains and 88 per cent of the
total starch in 2 minutes; in about 85 per cent of the
grains and 98 per cent of the total starch in 3 minutes ;
in about 95 per cent of the grains and over 99 per cent of
the total starch in 5 minutes. A small amount at the
distal end of a few grains persists at 10, 15, 30, and
45 minutes respectively. (Chart D 4.)

A small bubble appears sometimes at the hilum which
expands very little and is very transient; this bubble is
detected much less frequently and expands much less
than in A. belladonna; probably about as frequently as in
Brunsvigia josephincr. The lamellas become very sharply
denned over the main body of the grain and a refractive
border is quite prominent; the lamellae are much more
sharply defined and the border more prominent than in
A. belladonna; the definition of the lamella? is about the
same, but the border not so prominent as in Brunsvigia
Josephines. Fissures are formed which proceed distal-
wards from the hilum and are usually slightly to con-
siderably branched ; these are very much more prominent
and frequent than in A. belladonna; but they are much
more delicate, less branched, and usually not similar
in general character to Brunsvigia josephince. The la-
mellae are disorganized with the appearance of quite re-
fractive granules which are more frequently located near

the distal margin, but a cluster of large granules may
appear in the area around the hilum of a few grains,
or be distributed through the main body of the grain.
The granules appear much more frequently than in A.
belladonna; they are not nearly so numerous, so large,
nor so often located near the hilum or in the main body
of the grain as in Brunsvigia josephince. The method
of gelatinization much more closely follows that observed
in A. belladonna, but evidence of inheritance from Bruns-
vigia josephince is occasionally present, even to a slightly
greater degree than in Brunsdonna sanderce.

The gelatinized grains are swollen and somewhat too
much distorted ; the distal refractive border in several
grains being gelatinized previous to the area above in
which a number of refractive granules resist gelatini-
zation ; the distortion is greater in more grains and the
number of granules greater than in A. belladonna, but
not nearly so much distortion nor so many granules as
in Brunsvigia josephince. In this reaction Brunsdonna
sanderce alba shows qualitatively a much closer relation-
ship to A. belladonna than to Brunsvigia Josephines.

The reaction with sulphuric acid begins immediately
and many are completely gelatinized in half a minute;
gelatinization is complete in about 95 per cent of the
grains and total starch in 1 minute, and in about 98 per
cent of the grains and total starch in l1^ minutes and
all in l!/2 minutes. (Chart D 5.)

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in about 50 per
cent of the grains and total starch in 1 minute; in about
95 per cent of the grains and total starch in 2 minutes ; in
about 99 per cent of the grains and total starch in 3
minutes ; rare small grains and the distal end of a few
larger ones are ungelatinized in 5 minutes ; gelatinization
is completed in 10 minutes. (Chart D 6.)

The reaction with potassium hydroxide is complete
in 30 seconds. (Chart D 7.)

The reaction with potassium iodide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the grains and 6 per cent of the total
starch in 5 minutes; in about 12 per cent of the grains
and 34 per cent of the total starch in 15 minutes; in
about 15 per cent of the grains and 48 per cent of the
total starch in 30 minutes; in about 26 per cent of the
grains and 56 per cent of the total starch in 45 minutes;
and in about 34 per cent of the grains and 64 per cent of
the total starch in 60 minutes. (Chart D 8.)

The hilum swells very slowly, much less rapidly than
in A. belladonna, about as in the unfissured hilum of
Brunsvigia josephince. In a few grains a fissure at the
hilum becomes enlarged and refractive more frequently
than in A. belladonna, but much less frequently than in
Brunsvigia josephince. The lamellae over a larger part of
the grain becomes more distinct and the definition is
sharper than in A. belladonna, but not so sharp in so
many grains as in Brunsvigia josephince. The lamellae in
the area for about one-third to one-half of the distance
between the hilum and the distal margin often quickly
lose their definition — this is the area in which the lamellae
are not usually clearly defined in A. belladonna. The
fissures are more sharply defined, more branched, and
delicate radiating fissures extend more frequently around
the entire circumference of the hilum than in A. bella-

390

DATA OF PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

donna, although in most grains they much more closely
resemble those of A. belladonna than of Brunsvigia
Josephines. The methods of gelatinization are more
varied than in A. belladonna, though a much larger per-
centage shows a closer resemblance to A. belladonna than
to Brunsvigia josephince. The lamella? are disorganized
with the appearance of more refractive granules than in
A, belladonna; and when resistant they are located in the
majority of grains as in A. belladonna, but in a small
number they may be arranged and located variously as in
Brunsvigia josephince.

The gelatinized grains are swollen and slightly dis-
torted, more distortion especially at more varied points
than in A. belladonna, but not in nearly so many grains
as in Brunsvigia josephince. More granules are present
and their location is more varied than in A. belladonna,
but not so numerous as in Brunsvigia josephince. Many
grains are found in which the reaction has proceeded
little if any beyond the swelling of the hilum; a larger
percentage than in both parents as well as in the other
hybrid. In this reaction Brunsdonna sanderce alba shows
qualitatively a much closer relationship to A. belladonna
than to Brunsvigia josephince.

The reaction with potassium sulphocyan-ate begins in
a few grains in 1 minute. Complete gelatinization
occurs in less than 1 per cent of the grains and total
starch in 5 and 15 minutes; and in less than 1 per cent
of the grains and about 2 per cent of the total starch
in 30 minutes ; and over 2 per cent of the grains and 4 per
cent of the total starch in 45 minutes; and no further
gelatinization of the grains but about 5 per cent of the
total starch in 60 minutes. (Chart D 9.)

The hilum swells very slowly in most of the grains,
much more slowly than in A. belladonna, about the same
as in grains of similar shape in Brunsvigia josephince.
In a few grains either a thorn-shaped fissure or numerous
radiating fissures quickly form at the hilar region, not
commonly observed in A. belladonna., but the thorn-
shape is quite characteristic of Brunsvigia josephince.
There is an accentuation in the definition of the lamellae
and variation in refractivity of the different lamellae of an
individual grain. When the refractive border is present
in the untreated grain, it is usually at the distal margin,
as noted for both parents and the hybrid Brunsdonna
sanderce, the border being more common than in A. bella-
donna and in Brunsdonna sanderce, but not nearly so
frequent as in Brunsvigia josephince. Fissures of a simi-
lar character to those noted for both parents are observed,
but their character and direction, though deeper, follow
much more closely those described in A. belladonna, al-
though fissures similar to those of Brunsvigia josephince
are more frequently present than in Brunsdonna sanderce.
The lamella? in the untreated grain are more sharply de-
nned and vary more in refractivity in the individual grains
than in A. belladonna and Brunsdonna sanderce, but not
so greatly in either as in Brunsvigia Joseph ince; and dur-
ing their disorganization they are more frequently deeply
striated and break down into refractive granules than in
A. belladonna, but the granules do not occur nearly so
frequently as in Brunsvigia josephince. The most re-
fractive lamella? just above a homogeneously refractive
distal border may be penetrated by deep short fissures
and disorganized into refractive fragments of serrate

appearance, which was not observed in A. belladonna,
but was more common as well as more brilliant in
Brunsvigia josephince.

The gelatinized grains are swollen and much dis-
torted, the distortion being greater in more grains than
in A. belladonna and Brunsdonna sanderce, but not found
in nearly so many as in Brunsvigia josephince. Refrac-
tive granules are not usually found in the grains at the
end of 60 minutes, although more frequently than in
A. belladonna, but not with nearly such frequency as in
Brunsvigia josephince. The most resistant area is usually
the same as noted in A. belladonna, but not commonly
that observed in Brunsvigia josephince. The gelatinized
grains often resemble the form of the untreated grain,
but a little less frequently than in A. belladonna, but
much more frequently than in Brunsvigia josephince.

In this reaction Brunsdonna sanderce alba shows
qualitatively a much closer relationship to A. belladonna
than to Brunsvigia josephince.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 11 per
cent of the entire number of grains and 77 per cent of the
total starch in 1 minute; in about 44 per cent of the
grains and 88 per cent of the total starch in 3 minutes ;
in about 48 per cent of the grains and 91 per cent of the
total starch in 5 minutes; in about 76 per cent of the
grains and 96 per cent of the total starch in 15 minutes;
in about 87 per cent of the grains and 99 per cent of the
total starch in 30 minutes; in about 88 per cent of the
grains and in more than 99 per cent of the total starch
in 45 minutes; in about 91 per cent of the grains and in
more than 99 per cent of the total starch in 60 minutes.
(Chart D 10.)

The reaction with sodium hydroxide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 3 minutes ; in about 3 per
cent of the grains and 8 per cent of the total starch in
5 minutes; in about 6 per cent of the grains and 16 per
cent of the total starch in 15 minutes ; in about 25 per
cent of the grains and 49 per cent of the total starch in
30 minutes ; in about 30 per cent of the grains and 60
per cent of the total starch in 45 minutes; in about 33
per cent of the grains and 65 per cent of the total starch
in 60 minutes. (Chart D 11.)

The reaction with sodium sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the grains and 2 per cent of the
total starch in 5 minutes ; in over 1 per cent of the grains
and about 3 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 5 per cent of the
total starch in 30 minutes; in over 3 per cent of the
grains and about 8 per cent of the total starch in 45
minutes ; and in about 4 per cent of the grains and over
10 per cent of the total starch in 60 minutes. (Chart
D 12.)

The reaction with sodium salicylate begins in half a
minute. Complete gelatinization occurs in about 65 per
cent of the grains and 71 per cent of the total starch in
5 minutes; in about 97 per cent of the grains and 99 per
cent of the total starch in 10 minutes; and in over 99 per
cent of the grains and total starch in 15 minutes. (Chart
D 13.) A small bubble appears at the hilum which is
a little more frequently inclosed within an enlarged fis-

AMARYLLIS — BRUNSVIGIA.

391

sure than in A. belladonna, but very much less frequently
than in Brunsvigia josepliince. More than one bubble
sometimes appears at the hilum, somewhat more fre-
quently than in A. belladonna, but less frequently
than in Brunsvigia, josephince. The definition of
the lamella, the appearance of the refractive border,
the method of gelatinization, and the most resistant area
in the grains are about the same in most of the grains
as in A. belladonna, yet in some grains a resemblance to
Brunsvigia josephince is quite marked, notably in the
gelatinization of the entire border of some grains before
progress is made in the main body of the grain, in the
sharper definition of the lamella? in a few grains, and in a
greater distortion of the capsule in a few grains. The
gelatinized grains are swollen and usually distorted more
at the proximal than the distal end, they do not resemble
the form of the untreated grain ; slightly more distortion
in some grains than in A. belladonna, but considerably
less than in Brunsvigia josepliince. In this reaction
Brunsdonna sanderce alba shows qualitatively a much
closer relationship to A. belladonna than to Brunsvigia
josephincB.

The reaction with calcium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the grains and over 4 per
cent of the total starch in 5 minutes ; and in over 4 per
cent of the grains and about 22 per cent of the total
starch in 15 minutes; in about 6 per cent of the grains
and 30 per cent of the total starch in 30 minutes ; in over
13 per cent of the grains and about 36 per cent of the
total starch in 45 minutes ; and in about 23 per cent of the
grains and 41 per cent of the total starch in 60 minutes.
(Chart D 14.)

The reaction with uranium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the grains and 2 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 7 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 15 per cent of the
total starch in 30 minutes; in about 14 per cent of the
grains and 30 per cent of the total starch in 45 minutes ;
and in about 21 per cent of the grains and 50 per cent
of the total starch in 60 minutes. (Chart D 15.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 23 per
cent of the grains and 72 per cent of the total starch
in 5 minutes; in about 87 per cent of the grains and 97
per cent of the total starch in 15 minutes ; and in about
97 per cent of the grains and over 99 per cent of the total
starch in 30 minutes. (Chart D 16.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes; slight progress in 15
minutes; still less than 0.5 per cent complete of the
entire number of grains, and 3 per cent of the total
starch in 30 minutes ; about the same in 45 and 60 min-
utes, respectively. (Chart D 17.) A group of irregu-
larly arranged fissures may form in the region of the
hilum, and these may extend through the grain, still re-
taining their irregularity. This may be followed by gela-
tinization starting at the proximal end and proceeding
distalwards, the most resistant area being located near
and at the distal margin. In the few grains which

showed any progress with this reagent the relationship
appeared closer to A. belladonna than to Brunsvigia
josepliince.

The reaction with copper nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in but
rare grains, less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; complete gela-
tinization occurs in about 0.5 per cent of the entire num-
ber of grains and 2.5 per cent of the total starch in 15
minutes ; in about 1 per cent of the grains and 6 per cent
of the total starch in 30 minutes ; in about 2 per cent of
the grains and 10 per cent of the total starch in 45 min-
utes; in about 3 per cent of the grains and 18 per cent
of the total starch in 60 minutes. (Chart D 18.) Gela-
tinization in most of the grains proceeds from the proxi-
mal end to the distal margin as noted in A. belladonna;
but in a few grains deep fissures are formed, along the
course of which the process proceeds as noted more com-
monly in Brunsvigia josephince, although even in these
grains the most resistant area is more frequently located
at the proximal end. In the few grains affected by the
reagent, these reactions exhibit a closer relationship to
A. belladonna than to Brunsvigia josephince.

The reaction with cupric chloride begins in rare
grains in 1 minute. Complete gelatinization was ob-
served in less than 0.5 per cent of the entire number of
grains and the total starch in 5 minutes ; in about 0.5 per
cent of the grains and 2.5 per cent of the total starch in
15 minutes; in about 1 per cent of the grains and 6 per
cent of the total starch in 30 minutes ; in about the same
percentage of the grains and 7.5 per cent of the total
starch in 45 minutes ; in about 2 per cent of the grains
and 10 per cent of the total starch in 60 minutes. (Chart
D 19.) Irregular fissures appear in the area around the
hilum and in some grains also at the distal margin. The
process then generally proceeds from the proximal end
and gradually advances towards the distal margin. The
progress of the reaction more closely follows that of A.
belladonna than of Brunsvigia josepliina', but the appear-
ance of fissures is more frequent than in these species.
In the few grains affected by the reagent, the relationship
appears closer to A. belladonna than to Brunsvigia
josephince.

The reaction with barium chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch in
5 minutes; and in about 0.5 per cent of the grains and
total starch in 15, 30, 45, and 60 minutes, respectively.
(Chart D 20.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
only in rare grains and the process has begun in very few
grains, less than 0.5 per cent of both the entire number
of grains and of the total starch in 5 minutes ; very little
progress is observed in 15 minutes; still less than 0.5 per
cent of the entire number of grains and about 0.5 per cent
of the total starch in 30 minutes ; about the same in 45
and 60 minutes, respectively. (Chart D 21.)

BEUNSDONNA SANDEEO; (HYBRID).

HISTOLOGIC PROPERTIES.
(Plate 1, fig. 6; Charts D 1 to D 21.)

The form of the grains is usually simple and isolated
with the exception of a few which occur in aggregates

392

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of 2, 3, or 4 components, in this resembling Brunsvigia
josephince and Brunsdonna sanderce alba. A few com
pound grains are observed, some consisting of two smaL
grains, each with its own lamella? clearly defined, both
inclosed in secondary lamellae, and so located that they
are at the proximal end of a very broad ovoid grain; anc
others consist of two small grains inclosed in a very few
secondary lamella?. The compound grains noted in this
starch are more like those of A. belladonna than those oJ
Brunsvigia josephince. The grains are often regular, but
sometimes rather more irregular in form than those oi
A. belladonna but much less than those of Brunsvigia
josephince, and the irregularities are due to the following
causes: (1) rounded projections from the sides and
proximal and distal ends; (2) deviation of the longitu-
dinal axis of the grain usually near the distal end; (3)
notches in the margin of varying size and position. The
conspicuous forms are elongated elliptical, with or with-
out a flattened distal end, ovoid (pure and elongated),
and nearly round. There are also triangular and pyri-
form grains. The grains are not flattened. In form
Brunsdonna sanderce much more closely resembles A.
belladonna than Brunsvigia josephince. It shows resem-
blance to Brunsvigia josephince chiefly in the irregularity
and variety of its form. The grains are not so near A.
belladonna in form as those of Brunsdonna sanderce alba,
and not so near Brunsvigia josephince in the number
and type of compound grain as those of Brunsdonna
sanderce alba.

The hilum is not so distinct as in either parent, but
is nearer A. belladonna in this respect and the same as in
Brunsdonna sanderce alba. It is a small round spot,
which is often not fissured but more apt to be fissured
than in either of the parents, which are alike. In this
respect it differs from Brunsdonna sanderce alba which
is more often fissured than the parents. It is eccentric
from 0.36 to 0.14, usually 0.25 of the longitudinal axis.
Brunsdonna sanderce is nearer to A. belladonna than to
Brunsvigia josephince in the character and eccentricity
of the hilum and is somewhat closer to the parents than
is Brunsdonna sanderce alba.

The lamellae are rather fine and usually not very
distinct, and as a rule are like those noted under A. bella-
donna, although, in some grains they are irregular and
have a variety of forms as noted under Brunsvigia Joseph-
ines. The number counted on the larger grains varies
from 20 to 45, usually 34. In character and arrangement
of lamellae Brunsdonna sanderce is closer to A. belladonna
than to Brunsvigia josephince, but in number slightly
closer to the latter. In the character and arrangement of
the lamella? Brunsdonna sanderce and Brunsdonna san-
derce alba resemble one another closely, except that the
average number on these grains is not so near the number
on Brunsvigia josephince as is that on the grains of
Brunsdonna sanderce alba.

The grains vary in size from the smaller which are
10 by S/A, to the larger, narrower forms which are 60
by 36/t, and the larger, broader forms which are 70 by
54/t in length and breadth. The common forms are 30
by 22,* and 34 by 30/x in length and breadth. Bruns-
donna sanderce is nearer to A. belladonna in ratio of
length to width of the grain, and in larger grains in
length, are nearer A. belladonna; but in length of the

common-sized grains they are nearer Brunsvigia joseph-
Brunsdonna sanderce is not so near A. belladonna

ince.

in size as is Brunsdonna sanderce alba.
POLABISCOPIC PROPERTIES.

The figure varies from centric to very eccentric, with
many more of the latter so that the mean is quite eccen-
tric, although somewhat less than in A. belladonna and
considerably more than in Brunsvigia josephince. The
figure is generally distinct and clean-cut, not always so
distinct as in A. belladonna, but much more so than in
Brunsvigia josephince. The lines are generally fine with
slight broadening towards the margin, the mean not
quite so fine as in A. belladonna, but decidedly finer
than in Brunsvigia josephince. The lines are more fre-
quently straight and intersect obliquely, although they
are more frequently bent and bisected and there is
greater variation in the angle of their intersection than
in A. belladonna, but in many more figures the lines are
straight and intersect more obliquely than in Brunsvigia
josephince. Compound figures are more numerous than
in A. belladonna but considerably less frequent than in
Brunsvigia josephince.

The degree of polarization is very high (value 95),
slightly less than in A. belladonna but decidedly more
than in Brunsvigia josephince. Greater variation occurs
among the individual grains as well as in the same aspect
of a given grain than in A. belladonna, but decidedly less
than in Brunsvigia josephince.

With selenite the quadrants are generally sharply de-
fined, but there is greater variation with the mean not
quite so sharp as in A. belladonna, but decidedly more
sharp than in Brunsvigia josephince. The mean shape is
somewhat less regular than in A. belladonna, but de-
cidedly more regular than in Brunsvigia josephince. The
colors are generally pure, although impurity is found
(due both to a low degree of polarization and the green-
ish tinge due to a high degree of polarization) more fre-
quently than in A. belladonna, but the colors are more
frequently pure than in Brunsvigia josephince.

In the degree of polarization, character of the figure,
and appearance with selenite Brunsdonna sanderce is
closer to A. belladonna than to Brunsvigia josephince;
but not quite so close to A. belladonna as is Brunsdonna
sanderce alba.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution most of the
grains at once color a moderate blue-violet with a few
moderately deep (value 55), about the same tint and
depth as in A. belladonna; but lighter and a little redder
than in Brunsvigia. josephince; the color deepens rapidly,
becoming slightly deeper and a little more bluish than in
A. belladonna and Brunsdonna sanderce alba, but neither
quite so bluish nor so deep as in Brunsvigia josephince.
With an 0.125 Lugol's solution the grains color a very
ight blue-violet, about the same as in A. belladonna and
Brunsdonna sanderce alba but a little lighter than in
Brunsvigia josephince; the color deepens, becoming
larker than in either parent as well as in Brunsdonna
wnderce alba. After heating in water until the grains are
gelatinized and then adding a 2 per cent Lugol's solution
he grains color a moderate to very deep indigo blue,
rarely with reddish tint, much nearer the tint of A. bella-
donna though not so deep and somewhat less reddish.

AMARYLLIS — BRUNSVIGIA.

393

The solution becomes a deep indigo-blue, slightly deeper
but of about the same purity as in A. belladonna, but not
quite so deep and less impure in tint than in Brunsvigia
josephince. The gelatinized grains color more deeply
and are not quite so pure in tint, while the solution is
slightly deeper than in Brunsdonna sanderce alba. If the
preparation is boiled for 2 minutes and then treated with
a 2 per cent Lugol's solution the grain-residues color a
deep blue, a few with reddish tint, deeper than in both
parents and less varied in tint than in Brunsvigia joseph-
ince; also deeper but nearer the tint of Brunsdonna san-
derce alba. Most of the capsules color a light amethyst
to very deep heliotrope with a few reddish purple, the
mean is deeper and less reddish than in both parents, and
very much deeper but slightly more reddish than in
Brunsdonna sandcrce alba. Quantitatively and qualita-
tively the iodine reactions show a closer relationship to
A. belladonna than to Brunsvigia josephince. The re-
semblances, on the whole, are not quite so close to A.
belladonna as those of Brunsdonna sanderce alba.

ANIUNE REACTIONS.

With gentian violet the grains stain moderately light
at once, a little deeper than in Brunsdonna sanderce alba,
and deeper than in both parents; and in half an hour
they become moderately deep with scattered very deeply
colored grains (value 63) ; deeper than in both parents,
but nearer to Brunsvigia josephince; and deeper but
nearer to Brunsdonna sanderos alba than to the parents.

With safranin the grains stain lightly with a few
deep at once, deeper than in both parents as well as in
Brunsdonna sanderce alba; in half an hour the grains
become moderate to very deep, the mean moderately deep
to deep (value 68), decidedly deeper than in both parents,
though a little nearer to A. belladonna, and a little deeper
than Brunsdonna sanderos alba.

In the reaction with gentian violet Brunsdonna san-
derce is closer to Brunsvigia josephince than to A. bella-
donna. In the reaction with safranin it is closer to A.
belladonna than to Brunsvigia josephince.

The reactions with aniline stains are deeper in Bruns-
donna sanderce than in Brunsdonna sanderce alba and
are not so close to the parents as are those of Brunsdonna
sanderce alba.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 70°
to 71.5° C., and in all but the distal end of rare grains
at 72° to 72.5° C., mean 72.2° C. The temperature of
gelatinization of Brunsdonna sanderce is much closer to
A. belladonna than to Brunsvigia josephince. The tem-
peratures of gelatin ization of the two hybrids are
identical.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 15
per cent of the total starch in 5 minutes ; in about 72 per
cent of the grains and 85 per cent of the total starch in 15
minutes ; in about 95 per cent of the grains and 98 per
cent of the total starch in 30 minutes; in about 97 per
cent of the grains and 99 per cent of the total starch in
45 minutes; in about 99 per cent of the grains and over
2

99 per cent of the total starch in 60 minutes. (Chart
D 1.) A bubble appears at the hilum in most of the
grains which more closely resembles the condition ob-
served in A. belladonna than in Brunsvigia josephince,
although in a small number of grains the expansion of the
bubble and the enlargement of a fissure at the hilum less
closely resembles A. belladonna than Brunsvigia joseph-
ince. The bubble, as a rule, is more transient than in
both parents, about the same as in Brunsdonna sanderce
alba. The lamellse become slightly more distinct in a
few more grains than in A. belladonna, but not as dis-
tinct as in Brunsvigia josephince, nor in so many grains
as in Brunsdonna sanderce alba. A refractive border
is formed, similar to that noted in both parents, but the
border is more prominent and becomes wider previous
to gelatinization. The refractivity of this border is not
so great in so many grains as in Brunsdonna sanderce
alba. Gelatinization begins and proceeds in most of
the grains as noted for both parents, much the larger
number following the methods observed in A. belladonna
than in Brunsvigia josephince; even more like the for-
mer than was found in Brunsdonna sanderce alba. In
addition to the methods observed in the parents, those de-
scribed for Brunsdonna sanderce alba are noted. The
gelatinized grains are swollen and distorted, slightly
more distorted than in A. belladonna, but the distortion
is not so great in so many grains as in Brunsvigia
josephince and about the same as in Brunsdonna sanderce
alba. In this reaction Brunsdonna sanderce shows quali-
tatively a closer relationship to A. belladonna than to
Brunsdonna sanderce alba and a much closer relationship
to A. belladonna than to Brunsvigia josephince, although
in a few grains the relationship to the latter is quite
marked.

In the reaction with chromic acid gelatinization is
complete in a few rare grains and about 1 per cent of the
total starch in 5 minutes; in rare grains and in about
20 per cent of the total starch in 10 minutes; in about
50 per cent of the grains and 80 per cent of the total
starch in 15 minutes; in about 50 per cent of the grains
and 92 per cent of the total starch in 25 minutes; in
about 99 per cent of the grains and 99 per cent of the
total starch in 30 minutes, and in all in 35 minutes.
(Chart D2.)

The reaction with pyrogallic acid begins in rare
grains in 1 minute and gelatinization is complete in less
than 0.5 per cent of the grains and in less than 1 per
cent of the total starch in 5 minutes ; in less than 1 per
cent of the grains and over 1 per cent of the total starch
in 15 minutes; in about 1 per cent of the grains and
4 per cent of the total starch in 30 minutes; in about
3 per cent of the grains and 7 per cent of the total starch
in 45 and 60 minutes. (Chart D 3.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in rare grains and in about
35 per cent of the total starch in 1 minute; and in about
30 per cent of the grains and 65 per cent of the total
starch in 2 minutes ; in about 78 per cent of the grains
and 92 per cent of the total starch in 3 minutes; in
about 90 per cent of the grains and 98 per cent of the
total starch in 5 minutes ; and more than 99 per cent of
the grains and total starch in 10, 15, 30, and 45 minutes,
and in all in 60 minutes. (Chart D 4.)

394

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

A small bubble appears at the hilum which expands
little if any in most of the grains and is very transient ;
is more transient and expands less in fewer grains than
in A. belladonna; but is more prominent than in Bruns-
vigia Josephines as well as in Brunsdonna sanderce alba.
The lamellas become more distinct over the body of the
grain, much more sharply defined than in A. belladonna,
not quite so sharp as in Brunsvigia josephince as well as in
Brunsdonna sanderce alba. A refractive border is formed
which is more prominent and broader than in A. bella-
donna, but riot nearly so broad as in Brunsvigia joseph-
ince, nor quite so broad as in Brunsdonna sanderce alba.
Two well-defined but delicate fissures usually proceed
distalward from the hilum, and may extend but a short
distance and be unbranched or advance almost to the dis-
tal margin and become sparingly branched; these fis-
sures are very much more commonly present than in A.
belladonna, but are much more delicate and much less
branched and less varied in character than in Bruns-
vigia josephince. They are similar in character but less
branched than in Brunsdonna sanderce alba. The mesial
region is disorganized with the appearance of quite re-
fractive granules with more frequency than in A. bella-
donna, but the granules are not nearly so refractive nor
so numerous in a given grain, nor are they present in
nearly so many grains as in Brunsvigia josephince; and
these granules appear less frequently than in Brunsdonna
sanderce alba. In most of the grains the process much
more closely follows that noted in A. belladonna and
Brunsdonna sanderce alba than in Brunsvigia josephince;
in a few grains, however, the distal margin is gelatinized
with considerable distortion, previous to the gelatiniza-
tion of a number of refractive granules in the main body
of the grain ; these granules are usually more resistant and
more numerous in an area just above the distorted distal
margin. The gelatinized grains are swollen and slightly
to considerably distorted, a few grains with refractive
granules, as noted above ; a few more grains are distorted
and contain refractive granules than in A. belladonna;
but neither so much distortion nor nearly so many grains
with refractive granules as in Brunsvigia josephince.

In this reaction Brunsdonna sanderce, excepting in a
few grains, shows qualitatively a much closer relationship
to A. belladonna than to Brunsvigia josephince; the rela-
tionship is very close to Brunsdonna sanderce alba, but is
closer to A. belladonna than this hybrid.

The reaction with sulphuric acid begins immediately ;
many grains are gelatinized in half a minute. Complete
gelatinization occurs in about 90 per cent of the grains
and 95 per cent of the total starch in 1 minute ; and in
over 99 per cent of the grains and total starch in 1.5
minutes ; gelatinization is entirely completed in 2 min-
utes. (Chart D 5.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 30 per
cent of the grains and total starch in 1 minute ; in about
90 per cent of the grains and total starch in 2 minutes ; in
about 97 per cent of the grains and total starch in 3
minutes; and over 99 per cent of the grains and total
starch in 4, 5, and 10 minutes. (Chart D 6.) The small
portion of a few grains at the distal end still remains un-
gelatinized until the end of the reaction.

The reaction with potassium hydroxide is complete
in all the grains in 25 seconds. (Chart D 7.)

The reaction with potassium iodide begins in a few
grains immediately, and -gelatinization is complete in
about 5 per cent of the grains and 16 per cent of the
total starch in 5 minutes; in about 24 per cent of the
grains and 48 per cent of the total starch in 15 minutes ;
in about 33 per cent of the grains and 57 per cent of the
total starch in 30 minutes ; in about 40 per cent of the
grains and 65 per cent of the total starch in 45 minutes ;
and in about 46 per cent of the grains and 73 per cent of
the total starch in 60 minutes. (Chart D 8.)

The hilum swells, no bubble was detected at this
region; occasionally fissures are present which become
enlarged and more refractive; the hilum swells less
rapidly, and fissures are somewhat more frequent than
in A. belladonna, the hilum swells more rapidly and the
fissures are much less frequent than in Brunsvigia
josephince, and are a little less prominent than in Bruns-
donna sanderce alba. The lamella immediately become
more distinct over the entire grain with the exception of
an occasional narrow, refractive border in which the
lamella? may gradually become sharply defined ; the defi-
nition of the lamellae for about one-third to one-half of
the distance between the hilum and the distal margin
is soon lost; this being the area in which the lamellae are
not usually distinct in A. belladonna. The lamellae
become more distinct over a larger area of the grain
than in A. belladonna, though the definition more closely
resembles this species in most of the grains than in
Brunsvigia josephince, about the same as in Brunsdonna
sanderce alba. The fissures are a little more clearly de-
fined and more frequently branched than in A. bella-
donna, though not nearly so prominent nor so varied
as in Brunsvigia josephince; not quite so deep nor so
varied as in Brunsdonna, sanderce alba. The reaction
usually follows the same course as in A. belladonna,
though a few grains may exhibit some characteristics
noted in Brunsvigia josephince. The lamellae are disor-
ganized with the appearance of more refractive granules
than in A. belladonna, but not nearly so many as in
Brunsvigia josephince. The refractive granules are
generally located at or near the distal margin, as in
A. belladonna, although more often at other points than
in this species; much more frequently at this margin
than in Brunsvigia josephince; not quite so often so
located as in Brunsvigia josephince as those of Bruns-
donna sanderce alba.

The gelatinized grains are swollen and very little to
considerably distorted, a little more distortion than in
A. belladonna, but not nearly so much as in Brunsvigia
josephince; nor in quite so many grains as in Brunsdonna
sanderce alba. There is a larger proportion of grains in
which the reaction has made little if any progress be-
yond the swelling of the hilum than in both parents, but
in not quite so many as in Brunsdonna sanderce alba.

In the reaction with potassium iodide Brunsdonna
sanderce shows qualitatively a much closer relationship
to A. belladonna than to Brun-svigia, josephince. The
relationship appears closer to A. belladonna than that of
Brunsdonna sanderce alba.

The reaction with potassium sulphocyanate begins in
a few grains in 1 minute. Gelatinization is complete in
less than 1 per cent of the grains and in about 1 per
cent of the total starch in 5 minutes ; in about 2 per cent

AMARYLLIS — BRUNSVIGIA.

395

of the grains and 5 per cent of the total starch in 15
minutes ; in about 5 per cent of the grains and 8 per cent
of the total starch in 30 minutes; in about 7 per cent
of the grains and 12 per cent of the total starch in 45
minutes; and in about 10 per cent of the grains and
15 per cent of the total starch in 60 minutes. (Chart
D9.)

In the majority of grains the hilum swells much more
slowly than in A. belladonna, but not quite so slowly as in
the grains of similar shape, very much slower than most
of the grains of Brunsvigia Josephines, and a little less
slowly than in Brunsdonna sanderce alba. In a few
grains an enlarged fissure appears at the hilum, such a
cleft not being commonly observed in A. belladonna, but
present in most grains of Brunsvigia josephince, and a lit-
tle more frequently in Brunsdonna sanderce alba, than
in Brunsdonna sanderce. The definition of the lamellae
becomes a little sharper; a refractive border is a little
more prominent than in A. belladonna, but not nearly
so frequent as in Brunsvigia josephince; a little less
often observed than in Brunsdonna sanderce alba. In
most of the grains fissures of a character similar (though
deeper) to those of A. belladonna are observed; but in
a few grains the fissures are similar to those more com-
monly observed in Brunsvigia josephince; the fissures
somewhat more closely follow those of A. belladonna than
in Brunsdonna sanderce alba. The disorganization of the
lamellae is a little more frequently accompanied by the
appearance of refractive granules which are a little more
varied in location than in A. belladonna, but with not
nearly the frequency nor nearly so many located as com-
monly noted in Brunsvigia josephince; they are a little
less frequently located as in Brunsvigia josephince than
in Brunsdonna sanderce alba.

The gelatinized grains are swollen and slightly to
considerably distorted; the distortion is a little greater
in more grains than in A. belladonna but in not nearly
so many grains as in Brunsvigia josephince; nor in quite
so many as in Brunsdonna sanderce alba. At the end
of the reaction (60 minutes) granules are not generally
present in these gelatinized grains as observed in A. bella-
donna; but in a few grains a similar arrangement to that
noted for Brunsvigia josephince is noted ; these granules
do not remain in quite so many grains as in Brunsdonna
sanderce. The gelatinized grains bear a little less resem-
blance to the untreated grain than those of A. belladonna,
but much closer than those of Brunsvigia josephince; and
a little closer resemblance than those of Brunsdonna
sanderce alba.

In this reaction Brunsdonna sanderce shows qualita-
tively a much closer relationship to A. belladonna than
to Brunsdonna josephince. The relationship is a little
closer to A. belladonna than that of Brunsdonna sanderce
alba.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 52 per
cent of the entire number of grains and 90 per cent of
the total starch in 1 minute ; in about 63 per cent of the
grains and 95 per cent of the total starch in 3 minutes ;
in about 75 per cent of the grains and 97 per cent of the
total starch in 5 minutes; in about 81 per cent of the
grains and 99 per cent of the total starch in 15 minutes ;
in about 91 per cent of the grains and in more than 99

per cent of the total starch in 30 minutes ; in about 93 per
cent of the grains and more than 99 per cent of the total
starch in 45 minutes; in about 96 per cent of the grains
and in more than 99 per cent of the total starch in 60
minutes. (Chart D 10.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 3 per cent
of the entire number of grains and 10 per cent of the total
starch in 3 minutes ; in about 10 per cent of the grains
and 30 per cent of the total starch in 5 minutes ; in about
37 per cent of the grains and 65 per cent of the total
starch in 15 minutes ; in about 50 per cent of the grains
and 75 per cent of the total starch in 30 minutes; in
about 53 per cent of the grains and 83 per cent of the
total starch in 45 minutes; in about 55 per cent of the
grains and 88 per cent of the total starch in 60 minutes.
(Chart D 11.)

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the grains and 5 per cent of the total
starch in 5 minutes; in about 5 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 12 per cent of the grains and 30 per cent of the
total starch in 30 minutes ; and in about 14 per cent of
the grains and 40 per cent of the total starch in 45 and
60 minutes. (Chart D 12.)

The reaction with sodium salicylate begins in half
a minute. Gelatinization is complete in over 77 per cent
of the grains and 84 per cent of the total starch in 5
minutes; and over 99 per cent of the grains and total
starch in 10 minutes; and in all in 15 minutes. (Chart
D 13.) A small bubble appears at the hilum which is a
little more frequently inclosed within an enlarged fissure
than in A. belladonna, but very much less frequently than
in Brunsvigia josephince; and slightly less often than in
Brunsdonna sanderce alba. The definition of the lamellae,
the appearance of the refractive border, the methods of
gelatinization, and the resistant area of starch in the grain
are about the same in most of the grains as noted for A.
belladonna; yet in a few grains all of these features more
closely follow those observed in Brunsvigia josephince;
the resemblance is a little closer in these points to A.
belladonna than in Brunsdonna sanderce alba. The gela-
tinized grains are swollen and usually more distorted at
the proximal than the distal margin, as noted for the
parents and Brunsdonna sanderce alba. Slightly more
distortion is found in a few grains than in A. belladonna,
but in not nearly so many grains as in Brunsvigia joseph-
ince, and in a slightly less number than in Brunsdonna
sanderce alba. They do not resemble those of the parents,
as was noted also in Brunsdonna sanderce alba. In this
reaction Brunsdonna sanderce shows qualitatively a much
closer relationship to A. belladonna than to Brunsvigia
josephince, and resemblance to A. belladonna is a little
closer than that of Brunsdonna sanderce alba.

The reaction with calcium nitrate begins in a few
grains immediately. Gelatinization is complete in about
1 per cent of the grains, and 5 per cent of the total starch
in 5 minutes; in about 5 per cent of the grains and 39
per cent of the total starch in 15 minutes; in over 17
per cent of the grains and 50 per cent of the total starch
in 30 minutes ; in about 24 per cent of the grains and 63
per cent of the total starch in 45 minutes ; and in about

396

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

34 per cent of the grains and 68 per cent of the total
starch in 60 minutes. (Chart D 14.)

The reaction with uranium nitrate begins in a few
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the grains and 5 per cent of the
total starch in 5 minutes; in about 5 per cent of the
grains and 20 per cent of the total starch in 15 minutes ;
in about 24 per cent of the grains and 52 per cent
of the total starch in 30 minutes ; in about 24 per cent
of the grains and 60 per cent of the total starch in 45
minutes ; in about 28 per cent of the grains and 70 per
cent of the total starch in 60 minutes. (Chart D 15.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 40 per
cent of the grains and 85 per cent of the total starch in
5 minutes; in about 90 per cent of the grains and over
99 per cent of the total starch in 15 minutes; and in over
98 per cent of the grains and over 99 per cent of the
total starch in 30 minutes. (Chart DIG.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in about
1 per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes; slight progress in 15
minutes ; in about 2 per cent of the grains and 5 per cent
of the total starch in 30 minutes; in about 4 per cent
of the grains and 9 per cent of the total starch in 45
minutes; in about 7 per cent of the grains and 12 per
cent of the total starch in 60 minutes. (Chart D 17.)
Fissures appear at the region of the hilum with an irreg-
ular arrangement and may extend over the grain, gela-
tinization later beginning at the proximal end and
proceeding distalward. The process much more closely
follows that of A. belladonna than of Brunsvigia Joseph-
ine, the fissures are not quite so deep and the reaction less
rapid, though otherwise about the same as in Brunsdonna
sanderce alba, the relationship being much closer between
the hybrids than to either parent.

The reaction with copper nitrate begins in a few
grains in half a minute. Complete gelatinization occurs
rarely in less than 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 5 minutes.
Complete gelatinization occurs in about 10 per cent of the
entire number of grains and 18 per cent of the total starch
in 15 minutes; in about 14 per cent of the entire num-
ber of grains and 21 per cent of the total starch in 30
minutes ; in about 18 per cent of the grains and 25 per
cent of the total starch in 45 minutes; about the same
in 60 minutes. (Chart D 18.) Gelatinization in most

of the grains proceeds from the proximal end as in A.
belladonna, but in a few grains the process advances
through the mesial portion along the courses of fissures as
is more frequently observed in Brunsvigia Josephines,
though ultimately the proximal end is usually gelatinized
before the distal end more frequently than in Brunsvigia
josephince; the fissures are a little less deep and fewer
grains follow the method commonly observed in Bruns-
vigia josephince than in Brunsdonna sanderce alba. The
reactions indicate a much closer relationship to A. bella-
donna than to Brunsvigia josephince j a little less close to
Brunsvigia josephince than is observed in Brunsdonna
sanderos alba; but the relationship is much closer to the
other hybrid than to either parent.

The reaction with cupric chloride begins in a few
grains in half a minute. Complete gelatinization occurs
in a few grains, but less than 0.5 per cent of the entire
number of grains and 1 per cent of the total starch in
5 minutes; in about 2 per cent of the grains and 4 per
cent of the total starch in 15 minutes ; in about 2.5 per
cent of the grains and 7 per cent of the total starch in
30 minutes ; in about 5 per cent of the grains and 9 per
cent of the total starch in 45 minutes ; in about 6 per cent
of the grains and 12 per cent of the total starch in 60
minutes. (Chart D 19.) Irregular fissures form at the
region of the hilum and also around the distal margin
of some grains ; gelatinization then starts at the proximal
end and proceeds more rapidly from that end ; the distal
end being very resistant; the appearance of fissures is
more frequent but the general course of the reaction is
the same in most grains affected as in A. belladonna, less
varied than in Brunsvigia josephince, about the same
as in Brunsdonna sanderce alba. The reaction indicates
a closer relationship to A. belladonna than to Brunsvigia
josephince, and a much closer resemblance to Brunsdonna
sanderce alba than to either parent.

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch in 5
minutes ; and in less than 0.5 per cent of the grains and
about 0.5 per cent of the total starch in 15, 30, 45, and
60 minutes. (Chart D 20.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 1 per
cent of the total starch in 5 minutes; very little if any
progress is observed in 15, 30, 45, and 60 minutes,
respectively. ( Chart D 21.)

2. HIPPEASTRUM.

This genus includes about 40 species of bulbous;
plants that are natives of tropical America. They are
commonly cultivated under the name Amaryllis. Hy-
bridization has been carried on quite largely.

Starches of three sets of parent-stocks and hybrid-
stocks were studied, all of the specimens being closely
related garden forms raised by Veitch & Sons, London,
England.

3. Starches of Hippeastrum titan, B. cleonia, and H. titan-

cleonia.

4. Starches of B. ossultan, H. pyrrha, and H. ossultan-pyrrha.

5. Starches of B. dceones, E. zephyr, and H. d<e<mes-zephyr.

2. STAECIIES or HIPPEASTRUM TITAN, H. CLEONIA,

AND H. TITAN-CLEONIA.
HIPPEASTRUM TITAN (SEED PARENT).

(Plate 2, fig. 7; Charts D 22 to D 42.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but a fair number of compound grains are observed,
usually consisting of 2 components, but occasionally hav-
ing three or more. There are also a few aggregates,
which are usually doublets of the same size, or of very
unequal size, but triplets and quadruplets linearly

HIPPEASTRUM.

397

arranged may be seen. The grains tend to be regular
in form though rarely is a perfectly regular fonn seen,
the rest having very numerous slight irregularities. These
irregularities are due to the following causes: (1) Small
nipple-like and larger pointed protuberances from either
end and occasionally from the sides; (2) shallow de-
pressions in and flattening of the margin, probably not
in the nature of pressure facets; (3) a greater develop-
ment of one part of the distal end or of one side. The
conspicuous forms are ovoid, elongated or broad, pointed
at one end or blunt at both ends, elliptical and nearly
round. There are also plano-convex, dome-shaped, round,
triangular, irregularly quadrilateral with rounded cor-
ners, reniform, finger-shaped, and lenticular forms.

The hilum, when not fissured, is not very distinct and
appears of a round or elongated lenticular shape. In
the latter case it is situated in the longitudinal axis of
the grain. The hilum is often fissured, and the fissures
take the following forms: (1) A single fissure which
is not long but which is deep and usually not straight
but angled, from which single fissure other small fissures
sometimes branch out; (2) an irregularly cruciform or
Y-shaped fissure; (3) a small, straight horizontal or
oblique fissure. When more than one hila occur they
are usually separated by small straight fissures, or they
may be connected by a straight fissure between the two.
The hilum is often centric, but is more frequently eccen-
tric, the range of eccentricity being from 0.45 to 0.29,
commonly 0.35.

The lamellce are often indistinct, but when they can
be seen they appear as rather coarse bands which are
always continuous near the hilum and sometimes through-
out the rest of the grain, but in other cases they become
discontinuous. Near the hilum they are round, oval,
or have the form of the outline of the grain ; throughout
the rest of the grains they have in general the form of
the contour, in some cases, however, considerably modi-
fied. The number counted on some of the common size
and larger grains varied from 8 to 12.

The size of the grains varies from the smaller, which
are 5 by 5fi, to the larger elongated forms, which are 40
by 30/t, and the larger broad forms, which are 40 by 36/x
or even, rarely, 24 by 40/t in length and breadth. The
common sizes are 23 by 14ft, 24 by 20/n, and 20 by 24/t.

POLAKISCOPIC PROPERTIES.

The figure is centric to very eccentric, the mean is
nearly centric ; it is usually distinct and clean-cut. The
lines vary from fine to moderately coarse and usually
intersect obliquely, but they may be so arranged as to
form a median line with bisected ends or intersect at
right angles. In the greater number of grains the lines
are straight with broadening at the margin, yet they
are sometimes either bent or bisected. Double and multi-
ple figures are moderately frequent.

The degree of polarization is high to very high (value
83). The range of polarization in the individual grains
is from moderately high to very high, but not many of the
former, and there is also frequent variation in the same
aspect of a given grain.

With selenite the quadrants are generally well de-
fined, usually unequal in size, and regular in the majority
of grains, yet irregularity is moderately frequent. The
colors are usually pure.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains immediately
color a moderate blue-violet (value 52), and the color
deepens quickly, becoming bluer in tint. With 0.125
per cent Lugol's solution the grains become light to mod-
erate blue-violet, and the color deepens quickly to mod-
erately deep. After heating in water until the grains
are gelatinized and then adding a 2 per cent Lugol's
solution the gelatinized grains color very light to deep
blue, a few with reddish tint, since a majority of grains
are light; the mean is moderately light. The solution
colors a deep indigo-blue. If the preparation is boiled
for 2 minutes and then treated with an excess of 2 per
cent Lugol's solution, the grain-residues color from light
to deep blue, frequently tinged with red; most of the
grain-residues are moderate in depth, and most of the
capsules color a light to deep heliotrope, a few old rose,
the mean being moderate in depth. The starch solution
colors a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly at
once, and in half an hour become moderately light to
moderate in depth (value 45).

With safranin the grains color very light at once,
and in half an hour become moderate in depth (value 50).

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 74°
to 75° C., and of all but rare grains at 77° to 77.5° C.,
mean 77.25° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 6 per
cent of the total starch in 5 minutes; in about 17 per
cent of the grains and 21 per cent of the total starch in
15 minutes; in about 27 per cent of the grains and 31 per
cent of the total starch in 30 minutes; in about 31 per
cent of the grains and 34 per cent of the total starch in
45 minutes ; little further change — about 36 per cent of
the total starch in 60 minutes. (Chart D 22.) One or
more small bubbles, more frequently the former, appear
at the hilum ; and a fissure at the hilum frequently be-
comes enlarged and more refractive. The bubble is very
persistent, it usually does not expand much, but occasion-
ally considerable expansion occurs followed by rapid
gelatinization. The lamellae do not become more distinct
at once but occasionally a few are more sharply defined
previous to gelatinization. The entire grain becomes
very refractive, and a border of greater refractivity is
formed around the margin; this may broaden consider-
ably and become very well defined. The methods of gela-
tinization are quite varied. In the most rapidly gelatin-
ized grains a delicate fissure either proceeds from or in-
tersects the hilum, followed by gelatinization of the
mesial region before the refractive border; if the hilum
is eccentric the most resistant portion of this border
is a narrow band at the proximal end ; gelatinization may
start either at the distal margin when the hilum is quite
eccentric, or at both ends if the hilum is centric or but
slightly eccentric, in the former a narrow band at the
proximal end and sides nearby is the most resistant and
in the latter a narrow band on either side of the centric

398

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

or nearly centric hilum is the most resistant. The grains
now assume a pitted appearance followed by the breaking
of the starch into irregular refractive masses and gran-
ules previous to gelatinization. In all methods refrac-
tive granules may precede complete gelatinization, and
in the grains where the reaction begins at one or two
ends, well-defined fissures often proceed either from the
hilum or intersect this region, and become quite deep
and branched at the one or two extremities. As the
reaction approaches the proximal end and sides nearby,
it is quite characteristic for one side to gelatinize more
quickly than the other. The narrow resistant band of
starch is often penetrated by deep, short fissures previous
to breaking into linear granules. The capsule is delicate
and is much distorted and considerably distended during
the process. The gelatinized grains are swollen and
slightly to considerably distorted so that they do not bear
much resemblance to the form of the untreated grain.
The reaction with chromic acid begins in a few grains
1 minute. Complete gelatinization occurs in less

in

than 0.5 per cent of the entire number of grains and
4 per cent of the total starch in 5 minutes; in about 67
per cent of the grains and 97 per cent of the total starch
in 15 minutes; in about 80 per cent of the grains and
98 per cent of the total starch in 20 minutes ; in 100 per
cent of the grains and total starch in 25 minutes. (Chart
D23.)

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 5 per cent of the
grains and 6 per cent of the total starch in 5 minutes ; in
about 30 per cent of the grains and 65 per cent of the
total starch in 15 minutes; in about 57 per cent of the
grains and 86 per cent of the total starch in 30 minutes ;
in about 75 per cent of the grains and 90 per cent of the
total starch in 45 minutes ; in about 90 per cent of the
grains and 97 per cent of the total starch in 60 minutes.
( Chart D 24.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 2 per cent of the total starch
in 5 minutes; in about 7 per cent of the grains and
12 per cent of the total starch in 15 minutes; in about
11 per cent of the grains and 40 per cent of the total
starch in 30 minutes; in about 18 per cent of the grains
and 48 per cent of the total starch in 45 minutes; in
about 20 per cent of the grains and 53 per cent of the
total starch in 60 minutes. (Chart D 25.)

The hilum swells but no bubble is seen there. The
entire grain becomes very refractive and the lamellae do
not usually become any more distinct, with the exception
of one clear lamella which is sometimes observed forming
a line of demarcation between the main body of the grain
and a border which is little if any more refractive than
the rest of the grain. One or two fissures, according to
the shape of the grain, either proceed from the hilum
when it is quite eccentric, or one fissure may intersect the
hilum if this point is centric or slightly eccentric. These
fissures are usually deep and often much branched. Gela-
tinization of the grain is much varied and is often fol-
lowed by partial and sometimes complete solution. In
grains with an eccentric hilum gelatinization starts at the
distal margin and advances towards the proximal end ; a
band at the proximal end and sides nearby being the
most resistant, one side of the proximal end gelatinizing

before the other. In many grains, notably those of a
rounded or ellipsoidal type, the reaction spreads quite
rapidly through the mesial region with the appearance of
irregularly massed very refractive granules, a very refrac-
tive border becomes profusely striated and the outer
lamellas are broken down into linearly arranged refractive
granules; the granules of one outermost lamella may
prove very resistant and in some grains the capsule after
much distention may be ruptured and deeply slashed
at several points. The reaction may start in the mar-
ginal border and extend around the entire grain, some-
times with some ruffling, but more frequently the outer-
most lamella is broken into linearly arranged refractive
granules which are very resistant. In elongated grains
with a centric or slightly eccentric hilum the process
may start almost simultaneously at both ends and then
advance towards the hilum, a narrow band for a short
distance at either side of the hilum proving the most re-
sistant. All the methods of gelatinization are preceded
by the disorganization of the starch into very refractive
granules.

The gelatinized grains are swollen and slightly to
considerably distorted. Many grains are but partially
gelatinized, a refractive band and very refractive gran-
ules often proving resistant, and some of the grains are
but slightly affected by the reagent beyond the fissuration
already noted at the beginning of the reaction.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 28 per cent of the
entire number of grains and 60 per cent of the total starch
in 5 minutes; in about 72 per cent of the grains and 90
per cent of the total starch in 15 minutes1; in about 94
per cent of the grains and 99 per cent of the total starch
in 30 minutes. ( Chart D 26.)

The reaction with hydrochloric acid begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes; in about 12
per cent of the grains and 25 per cent of the total starch
in 15 minutes; in about 15 per cent of the grains and
33 per cent of the total starch in 30 minutes ; in about 21
per cent of the grains and 43 per cent of the total starch
in 45 minutes ; in about 29 per cent of the grains and 58
per cent of the total starch in 60 minutes. (Chart D 27.)

The reaction with potassium hydroxide begins in a
few grains immediately. Complete gelatinization occurs
in about 4 per cent of the entire number of grains and
6 per cent of the total starch in 5 minutes; in about 14
per cent of the grains and 35 per cent of the total starch
in 15 minutes; in about 16 per cent of the grains and 48
per cent of the total starch in 30 minutes ; in about 28 per
cent of the grains and 54 per cent of the total starch in
45 minutes; in about 32 per cent of the grains and 56 per
cent of the total starch in 60 minutes. (Chart D 28.)

The reaction with potassium iodide begins in a very
few grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; very slight progress in 15
minutes ; and in about 1 per cent of the grains and 2 per
cent of the total starch in 30 minutes ; in about 2 per cent
of the grains and 4 per cent of the total starch in 45
minutes ; in about 3 per cent of the grains and 8 per cent
of the total starch in 60 minutes. (Chart D 29.)

HIPPEASTRUM.

399

The hilum swells and if fissured the clefts become
enlarged and more refractive but no bubble is found. The
entire grain becomes very refractive and the lamellas do
not usually become any more distinct, with the exception
of one which may serve as a line of demarcation be-
tween the main body of the grain and a border of slightly
greater refractivity. If fissures are not present in the
untreated grain, one or two may form which pro-
ceed from the hilum or intersect this region according
to its location in the grain; these fissures often become
branched ; and in some grains numerous delicate fissures
may radiate from the entire circumference of the hilum.
Gelatinization is varied in character. In the most rapidly
gelatinized grains the process quickly advances from the
hilum along the course of the fissures; if the hilum is
quite eccentric the process starts at the distal margin
and advances toward the proximal end, a narrow band of
starch at the proximal end and sides nearby proving the
most resistant; in elongated grains with centric or but
slightly eccentric hilum the process may start almost
simultaneously from both ends and advance towards the
hilum, a narrow band of starch at either side of the hilum
proving the most resistant. When the refractive border
is very sharply defined the reaction may start in this area
and spread through the border without the appearance
of refractive granules. Gelatinization is usually pre-
ceded by the appearance of very refractive granules which
are massed in the mesial region, but often linearly
arranged at the margin, notably the proximal end and
sides nearby; and these linear granules usually bound
the margin of the main body of the grain when the re-
fractive border is gelatinized without the appearance
of such granules. The gelatinized grains are swollen
and slightly to considerably distorted, so that they do not
usually resemble the untreated grain. Most of the
grains are but little affected, and others have been dis-
organized into granules but have proceeded no further.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 2 per cent of the entire number of grains
and 4 per cent of the total starch in 5 minutes; in
about 3 per cent of the grains and 5 per cent of the total
starch in 15 minutes ; in about 10 per cent of the grains
and 13 per cent of the total starch in 30 minutes; in
about 18 per cent of the grains and 43 per cent of the
total starch in 45 minutes; in about 31 per cent of the
grains and 46 per cent of the total starch in 60 minutes.
(Chart D30.)

The hilum enlarges slightly and becomes very distinct,
but no bubble is found there, and, if the hilum of the
untreated grain is fissured, the grains become more prom-
inent and extend more widely, transversely or obliquely.
The lamella in most grains gradually become more dis-
tinct and often remain, but in other grains they are
obscured by fine striae radiating from the hilum to the
margin. Gelatinization begins in some less resistant
grains by the appearance of a longitudinal fissure, not
present in the untreated grain, which extends from the
hilum almost to the distal margin and gives off many
branches, and these divide this part of the grain into
many small granules, while in others fissuration and
striation may begin at the hilum and at the distal margin
simultaneously. In the more resistant grains, which are
few in number, fissuration and granulation begin at the

distal margin. In the first class of grains, gelatiniza-
tion progresses moderately rapidly in the granular por-
tion to the distal margin, while the more resistant
material at the proximal end becomes striated as the
grain swells ; with the progress of the reaction this proxi-
mal starch is pushed to the margin and forms a band
consisting of several rows of granules which are very
resistant and persist for some time. In the second class
of grains the procedure is the same except that fissura-
tion and granulation extend from the hilum and from the
distal margin toward one another. In the third class
fissuration and granulation proceed only from the margin
and are followed by gelatinization from the distal margin
upward, the proximal material, however, becomes striated,
then divided into rows of granules which are not com-
pletely gelatinized at the end of an hour. The gela-
tinized grains are large and usually considerably dis-
torted, often having but little resemblance to the un-
treated grains.

The reaction with potassium sulphide begins in rare
grains in 5 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in still less than 0.5 per
cent of the grains and total starch in 15 minutes; in
about 0.5 per cent of the grains and 1 per cent of the
total starch in 30 minutes ; with very little if any progress
in 45 and 60 minutes. (Chart D 31.)

The reaction with sodium hydroxide begins in rare
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
3 per cent of the grains and 5 per cent of the total starch
in 15 minutes ; in about 6 per cent of the grains and 15
per cent of the total starch in 30 minutes ; in about 8 per
cent of the grains and 22 per cent of the total starch in
45 minutes; in about 11 per cent of the grains and 24
per cent of the total starch in 60 minutes. (Chart D 32.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes ; in about 1 per cent of the grains and 2 per cent
of the total starch in 30 minutes ; with little if any fur-
ther progress in 45 and 60 minutes. (Chart D 33.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 7 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes; in about 52 per cent of
the grains and 57 per cent of the total starch in 15
minutes ; in about 93 per cent of the grains and 98 per
cent of the total starch in 30 minutes; in about 98 per
cent of the grains and 99 per cent of the total starch
in 45 minutes. ( Chart D 34.)

A small bubble appears at the hilum which in the
majority of grains is not inclosed within a fissure; how-
ever, a cleft is moderately often present which becomes
enlarged and more refractive. The bubble at the hilum
may expand considerably before expulsion. The lamellae
do not become more distinct excepting in a few grains.
A refractive border is formed which is usually not
sharply defined from the rest of the grain. Gelatiniza-
tion starts from the distal margin in the grains which
have a well-marked proximal and distal end, then fre-

400

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

quently follows at the proximal end, while in some grains
it advances to the proximal end before gelatinization
starts at this end, a narrow band at the proximal end and
sides nearby proving the most resistant starch. In
grains with centric or nearly centric hilum the reaction
starts almost simultaneously at both ends. The process
advances from two ends towards the hilum in the major-
ity of grains, a narrow band of starch at either side just
distal to the hilum usually proving the most resistant.
In rounded grains the refractive border is sometimes
gelatinized without distortion. A fissure is found in
some grains which form the hilum previous to gelatiniza-
tion, and usually as the process approaches the hilum a
fissure is not present; one is formed which then pushes
through the more resistant starch surroundinsr the hilum.
The gelatinized grains are swollen and much distorted
so that they do not resemble the untreated grain.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; slight progress in 15
minutes; in about 0.5 per cent of the grains and 1 per
cent of the total starch in 30 minutes; slight progress
in 45 minutes ; in about 1 per cent of the grains and 2
per cent of the total starch in 60 minutes. (Chart D 35.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes; very slight
progress in 15 minutes ; in about 1 per cent of the grains
and 2 per cent of the total starch in 30 minutes; little
if any further progress in 45 and 60 minutes. (Chart
D36.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch in
5 minutes ; in about 0.5 per cent of the grains and 1 per
cent of the total starch in 15 minutes; in about 1 per
cent of the grains and 2 per cent of the total starch
in 30 minutes; in about 3 per cent of the grains and
5 per cent of the total starch in 45 minutes; in about 4
per cent of the grains and 7 per cent of the total starch
in 60 minutes. (Chart D 37.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; in still less than
0.5 per cent of the grains and total starch in 15 minutes;
in about 0.5 per cent of the grains and 1 per cent of
the total starch in 30 minutes ; little if any further prog-
ress in 45 and 60 minutes, respectively. (Chart D 38.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; little if
any further progress in 30, 45, and 60 minutes, respec-
tively. ( Chart D 39.)

The reaction with cupric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in much less than 0.5 per cent of the entire number of
grains and the total starch in 5 minutes ; in about 1 per
cent of the entire number of grains and 2 per cent of the

total starch in 15 minutes; little if any further progress
in 30, 45, and 60 minutes, respectively. (Chart D40.)

The reaction with barium chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; still but rare grains completely
gelatinized and the reaction begun in but few grains
in 15, 30, 45, and 60 minutes, at the end of which period
complete gelatinization still occurs in less than 0.5 per
cent of the grains and total starch. (Chart D 41.)

The reaction with mercuric chloride begins in very
rare grains in 2 minutes. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes; in about 1 per cent of the grains and 2 per cent
of the total starch in 30 minutes; little if any further
progress in 45 and 60 minutes. (Chart D 42.)

HlPPEASTRUM CLEONIA (POLLEN PAEENT).

(Plate 1, fig. 8; Charts D 22 to D 42.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but a larger number of both compound grains and of
aggregates are observed in this starch than in that of
//. titan, and there are also a number of isolated grains
each having a large pressure facet at the distal end, no
such grains being observed in H. titan. The grains are,
as a rule, more rounded and more irregular than those
of //. titan. The irregularities are due to the following
causes: (1) Various shallow depressions in and flatten-
ings of the margin; (2) small nipple-like and larger
rounded and pointed projections; (3) some unequal de-
velopment of one part of the distal end. The conspic-
uous forms are: Ovoid (usually rather broad but with
one pointed end, although somewhat elongated forms and
i'orms with both ends blunt and rounded occur), plano-
convex and dome-shaped, round and nearly round, and
elliptical. There are also reniform, finger-like, trian-
gular, lenticular, and quadrilateral forms with rounded
corners. The chief differences in form between this
starch and that of //. titan are that the grains of this
starch are somewhat more rounded and more irregular in
form. The two starches resemble one another closely.

The hilum, when not fissured, is not very distinct and
appears as a round or lenticular spot. It is fissured mod-
erately often, but probably not so much as the grains of
H . titan. The fissures take the following forms : ( 1 )
A single, moderately straight line often with several small
fissures branching from it; (2) an occasional cruciform
or Y-shaped fissure. The hilum is often centric, but
usually eccentric, and the degree of eccentricity varies
from 0.45 to 0.25, usually 0.39, of the longitudinal axis.
The hilum is on the average less eccentric than in
//. titan.

The lamella; are often indistinct, but are distinct on
more grains and more regular than was noted in the
starch of H. titan. When they can be seen they are
distinct, rather coarse bands usually having the form
of the outline of the grain, even when near the hilum.
They are usually continuous throughout the grain, but
occasionally only near the hilum, and in some grains
a few discontinuous lamellas may be seen surrounded by
several continuous ones. Those counted on the common-

HIPPEASTRUM.

401

sized and larger grains varied from 8 to 12 in number,
usually 10. The number of lamella? on the grains of this
starch and of //. titan is usually the same.

The size of the grains varies from the smaller, which
are 5 by 5/t, to the larger elongated forms, which are 42
by 26/x or rarely 48 by 30/*, and the larger broader forms,
which are 46 by 44/t, rarely 50 by 44/x, in length and
breadth. The common sizes are 30 by 22/t, 30 by 30/i,
and 28 by 24/i in length and breadth. On the whole,
they are larger than in H. titan.

POLABISCOPIC PROPERTIES.

The figure is centric to very eccentric, the mean is
eccentric, slightly less than in H. titan, and it is usually
as distinct and clean cut as in H . titan. The lines vary
from fine to moderately coarse, and they are arranged as
in H. titan, although they intersect at right angles a little
more frequently than in that species. The lines are more
frequently straight with broadening at the margin than
in //. titan, yet they are sometimes either bent or bisected,
a little less frequently than in H. titan. Double and
multiple figures are somewhat more numerous than in
//. titan.

The degree of polarization is high to very high (value
80). The range of polarization is from moderately high
to high, as in //. titan, but there is a greater number of
the moderately high, hence the mean is slightly lower
than in that species. There is the same variation in
polarization in the same aspect of a given grain as in
II. titan.

With selenite the quadrants are generally well de-
fined, usually unequal in size, and while regular in the
majority of grains, irregularity is not uncommon. The
equality of size is a little more frequent and the irregu-
larity in shape a little less frequent than in H. titan.
The colors are generally pure, but not so often pure
as in //. titan.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains immediately
color a moderate to moderately deep blue-violet (value
55), a little deeper and a little more bluish in tint than
in H . titan; the color deepens quickly from deep to very
deep, becoming more blue in tint. With 0.125 Lugol's
solution the grains color a moderately light blue-violet,
a little lighter and more bluish in tint than in H. titan;
and they quickly deepen from moderate to deep, a little
deeper than in H. titan. After heating in water until
all the grains are gelatinized and then treating with a 2
per cent Lugol's solution, the gelatinized grains color
a light to deep blue, the mean being moderate to moder-
ately deep, decidedly deeper than in H. titan; the color
is usually a pure blue, but more with reddish tint appear
than in H. titan; the starch solution becomes a deep
indigo-blue, the same as in H. titan. If the preparation
is boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution the grain-residues color
from light to deep blue usually tinged with red, the
majority of the grains are moderately colored but more
of the deep are found than in H. titan, hence the mean
is little deeper than in H. titan. The capsules color a
moderately deep old-rose, deeper and more reddish in
tint than in H. titan; the solution becomes a very deep
indigo-blue as in //. titan.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly at
once a little deeper than in H . titan, and in half an hour
they become moderate in depth (value 50), deeper than
in H. titan.

With safranin the grains color very lightly at once
(a little deeper than in H. titan), and in half an hour
they become moderate with a few moderately deep (value
55), a little deeper than in H. titan.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 71°
to 73° C., and all but very rare grains at 73° to 74° C.,
mean 73.5 C. The mean temperature is lower (3.75°)
than in H. titan.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 8
per cent of the total starch in 5 minutes; in about 25
per cent of the grains and 30 per cent of the total starch
in 15 minutes; in about 39 per cent of the grains and 44
per cent of the total starch in 30 minutes; in about 44
per cent of the grains and 50 per cent of the total starch
in 45 minutes; in about 47 per cent of the grains and
55 per cent of the total starch in 60 minutes. (Chart
D22.) One or more bubbles more frequently form at
the hilum and are very persistent and expand less than in
//. tit'an. A fissure at the hilum may become enlarged
and more refractive but much less frequently than in
H. titan. The lamellas do not become more sharply
defined and the entire grain becomes refractive, often
with a border of greater refractivity around the main
body of the grain as in H. titan. The methods of gela-
tinization are similar to those observed in H. titan, but
the pitted appearance of the grain preceding gelatiniza-
tion is more common, and the starting point at the distal
margin with advancement toward the proximal end is less
frequent. The fissures formed during the process are
not quite so deep, nor the refractive granules so resistant
as in H. titan. The capsule is much distorted and
considerably distended during the process, even more so
than in H. titan. The gelatinized grains are swollen
and much distorted, more of the latter than in H. titan.
They bear even less resemblance to the form of the
untreated grain than in //. titan.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 22 per
cent of the grains and 80 per cent of the total starch
in 15 minutes ; in about 67 per cent of the grains and
96 per cent of the total starch in 20 minutes ; in about
99 per cent of the grains and in more than 99 per cent
of the total starch in 25 minutes. (Chart D 23.)

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 6 per cent of the
entire number of grains and 7 per cent of the total starch
in 5 minutes; in about 45 per cent of the grains and
70 per cent of the total starch in 15 minutes; in about
75 per cent of the grains and 90 per cent of the total
starch in 30 minutes ; in about 83 per cent of the grains
and 95 per cent of the total starch in 45 minutes ; in about

402

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

96 per cent of the grains and 98 per cent of the total
starch in 60 minutes. (Chart D 24.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 20 per cent
of the entire number of grains and 25 per cent of the
total starch in 15 minutes; in about 28 per cent of the
grains and 49 per cent of the total starch in 30 minutes;
in about 32 per cent of the grains and 60 per cent of the
total starch in 45 minutes; in about 40 per cent of the
grains and 75 per cent of the total starch in 60 minutes.
(Chart D 25.)

The hilum swells but no bubble was detected thereat
as in H. titan. The entire grain becomes very refrac-
tive, and the definition of the lamellae and refractive
border are about the same as in H. titan. Fissures of a
similar character are formed but they are not so deep
nor so much branched as in //. titan. The various
methods of gelatinization noted in H. cleonia are ob-
served; but the reaction starts at the distal margin and
advances towards the proximal end in fewer grains, and
the pitted appearance preceding gelatinization- and the
slashing of the capsule at several points at the end of
gelatinization is found in more grains than in H. titan.
Gelatinization is preceded by the formation of very
refractive granules which are much less resistant than in
H. titan, and partial or complete solution may follow
gelatinization as in //. titan.

The gelatinized grains are swollen and slightly to
considerably distorted as in H. titan. Many grains are
but partially gelatinized and others have been little
affected beyond the fissuration of the grains, but more
grains have advanced further in the process than in
H. titan.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 20 per cent of
the entire number of grains and 50 per cent of the total
starch in 5 minutes ; in about 67 per cent of the grains
and 88 per cent of the total starch in 15 minutes;
in about 92 per cent of the grains and 98 per cent of the
total starch in 30 minutes. (Chart D 26.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 4 per cent of
the total starch in 5 minutes; in about 22 per cent of
the grains and 48 per cent of the total starch in 15
minutes; in about 40 per cent of the grains and 74 per
cent of the total starch in 30 minutes; in about 60 per
cent of the grains and 78 per cent of the total starch in
45 minutes; in about 65 per cent of the grains and 83
per cent of the total starch in 60 minutes. (Chart D 27.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 13 per
cent of the grains and 19 per cent of the total starch in
5 minutes ; in about 24 per cent of the grains and 48 per
cent of the total starch in 15 minutes; in about 32 per
cent of the grains and 58 per cent of the total starch in
30 minutes; in about 35 per cent of the grains and 63
per cent of the total starch in 45 minutes; in about 48
per cent of the grains and 65 per cent of the total starch
in 60 minutes. (Chart D 28.)

The reaction with potassium iodide begins in a few
grains in half a minute. Complete gelatinization occurs

in about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 5 per cent of the grains and 8
per cent of the total starch in 30 minutes; in about 7
per cent of the grains and 10 per cent of the total starch
in 45 minutes ; in about 9 per cent of the grains and 15
per cent of the total starch in 60 minutes. ( Chart D 29. )

The hilum swells slightly and occasional fissures
located here become enlarged and refractive, but less
prominent than in //. titan; no bubble is detected at the
hilum, as in H. titan. The entire grain becomes very
refractive, and the appearance of one lamella and of a
border of greater refractivity around the main body of the
grain are observed in H. titan. New fissures are formed
of a similar character but not quite so deep as in H. titan.
The methods of gelatinization are varied as in II. titan,
but the process does not so frequently start at the distal
end ; it advances toward the proximal end, and in some
grains a pitted appearance precedes gelatinization. In
grains in which the border is very prominent a number of
fissures may form within this area, followed by the break-
ing into segments of the marginal lamella of the border
or of the lamella forming a demarcation between the
border and the main body of the grain. This method of
gelatinization is followed either by the slashing of the
capsule at various points or of its becoming considerably
distorted when these segments are present in the boun-
dary of the main body of the grain. The method of gela-
tinization just described was not observed in II. titan.

The gelatinized grains are swollen and somewhat to
considerably more distorted than in H. titan so that
they do not resemble the untreated grain as in //. titan.
Many grains are but little affected and others have been
disorganized into granules but have not proceeded fur-
ther; fewer grains remain unaffected and more are dis-
organized than in //. titan.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
and 2 per cent of the total starch in 5 minutes ; in about
3 per cent of the grains and 8 per cent of the total starch
in 15 minutes; in about 15 per cent of the grains and 22
per cent of the total starch in 30 minutes; in about 25
per cent of the grains and 54 per cent of the total starch
in 45 minutes; in about 42 per cent of the grains and 60
per cent of the total starch in 60 minutes. (Chart D 30.)

The hilum, as in H. titan, enlarges somewhat, but no
bubble is detected ; the fissure in the untreated grain, if
present, becomes more prominent and extends more
widely, obliquely, transversely, or longitudinally. It
may either proceed from or intersect the hilum. If no
fissures are present in the untreated grain, new ones are
found, and these are usually longitudinal in direction and
often branched. The lamella? gradually become more
distinct than in II. titan, and, as a rule, remain so iintil
near the end of the reaction. Gelatinization begins in the
less-resistant grains as in those of //. titan, and proceeds
in the same manner ; while in the more resistant grains,
of which there are more than in //. titan, gelatinization
begins at the distal end with considerable swelling and
distention of the capsule not noted in H. titan, but from
this point on the process is the same as in H . titan.

HIPPEASTRUM.

403

The gelatinized grains are large and considerably
distorted, but retain some of the form of the untreated
grain.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes; slight advance in 45 min-
utes; in about the same percentage of the grains and 3
per cent of the total starch in 60 minutes. (Chart D 31.)

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about

1 per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 10 per cent of the grains and
23 per cent of the total starch in 30 minutes; in about 16
per cent of the grains and 25 per cent of the total starch
in 45 minutes ; in about 20 per cent of the grains and 28
per cent of the total starch in 60 minutes. (Chart D 32.)

The reaction with sodium sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and

2 per cent of the total starch in 5 'minutes; in about
2 per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and 9
per cent of the total starch in 30 minutes ; in about 7 per
cent of the grains and 10 per cent of the total starch
in 45 minutes; in about 11 per cent of the grains and 13
per cent of the total starch in 60 minutes. (Chart D 33.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 13 per
cent of the grains and 16 per cent of the total starch in
5 minutes ; in about 80 per cent of the grains and 85 per
cent of the total starch in 15 minutes; in about 99 per
cent of the grains and in more than 99 per cent of the
total starch in 30 minutes. (Chart D 34.) A small
bubble appears at the hilum, which is not inclosed within
a fissure in most of the grains, much less frequently
than in II. titan, and it expands much less than in that
variety. The lamellae become a little more distinct and
the refractive border a little more prominent than in
PI. titan. A fissure less frequently proceeds from the
hilum previous to the beginning of the process of gela-
tinization than in //. titan. Gelatinization often be-
gins and proceeds as noted in H. titan, but it starts at
the distal end less frequently than in that variety, pro-
ceeding toward the proximal end. The gelatinized grains
are much swollen and much distorted, so that they do not
resemble the untreated grain as in H. titan.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
slight progress in 30 minutes; in about 1 per cent of the
grains and 2 per cent of the total starch in 45 minutes;
in about 2 per cent of the grains and 3 per cent of the
total starch in 60 minutes. (Chart D 35.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes; in about 2 per cent of the
grains and 3 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D36.)

The reaction with strontium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; slight advance
in 15 minutes ; in about 3 per cent of the entire number of
grains and 5 per cent of the total starch in 30 minutes;
in about 4 per cent of the grains and 8 per cent of the
total starch in 45 minutes; in about 8 per cent of the
grains and 16 per cent of the total starch in 60 minutes.
(Chart D 37.)

The reaction with colalt nitrate begins in rare grains
in 1 miaute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; complete gelatinization occurs in
0.5 per cent of the grains and 1 per cent of the total
starch in 15 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 30 minutes ; little if
any further progress in 45 and 60 minutes. (Chart D 38.)

The reaction with copper nitrate begins in about half
a minute. Complete gelatinization occurs in about 0.5
per cent of the entire number of grains and 1 per cent
of the total starch in 5 minutes; slight progress in 15
minutes ; in about 1 per cent of the grains and 2 per cent
.of the total starch in 30 minutes; little if any further
progress in 45 and 60 minutes. (Chart D 39.)

The reaction with cuprie chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; still in less than 0.5 per
cent of the grains and total starch in 15 minutes; in
about 0.5 per cent of the grains and 1 per cent of the
total starch in 30 minutes; very little if any further
progress in 45 and 60 minutes. (Chart D 40.)

The reaction with barium chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; still less than 0.5 per cent
of the grains and total starch in 15 minutes; little if
any further progress in 30, 45, and 60 minutes, respec-
tively. ( Chart D 41.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the grains and total starch in
5 minutes; slight progress in 15 minutes; in about 0.5
per cent of the grains and 1 per cent of the total starch in
30 minutes; little if any further advance in 45 and 60
minutes, respectively. (Chart D42.)

HIPPEASTRUM TITAN-CLEONIA (HYBRID).

(Plate 1, fig. 9; Charts D 22 to D 42.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but compound grains and aggregates occur about as fre-
quently as in H. titan and are of the same character as
those noted under both parents. The grains are not so
irregular in form as those of H. cleonia but slightly more
irregular than those of H. titan. The irregularities

404

DATA OF PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

are due to the same causes as noted under the parents.
The conspicuous forms are ovoid (with either one pointed
end or both ends blunted), round and nearly round
forms, and elliptical. There are also plano-convex and
dome-shaped, triangular, quadilateral with rounded cor-
ners, lenticular forms, and reniform. These grains are
slightly nearer to H. titan in form, but very few dif-
ferences are to be noted either between the parents or the
parents and the hybrid.

The hilum, when not fissured, is not very distinct, as
in the parents; it is more frequently fissured and the
fissures are more extensive than in either parent, in
which respect it is nearer H. titan than H. cleonia. The
fissures have the following forms: (1) A single, straight
or angled line with smaller fissures branching from it;
(2) cruciform or Y-shaped; (3) an irregular, curved
line; (4) a single, straight line with no branches. The
hilum is sometimes centric but is usually eccentric from
0.46 to 0.3, commonly 0.36. In the character and eccen-
tricity of the hilum //. iitan-cleonia is slightly nearer to
//. titan than to //. cleonia.

The lamellce are more frequently distinct and more
regular than in //. titan, and in this respect they are
nearer to //. cleonia. In all other respects they are prac-
tically identical with those of both parents. The num-
ber counted on some of the common-sized and large
grains varies from 8 to 14, usually 11 to 12. In the
character of the lamellae H. titan-cleonia is slightly
nearer to H. cleonia than to H. titan, but the number
is the same or practically the same as in all these starches.

The size of the grains varies from the smaller which
are 5 by 5/t, to the larger, more elongated forms which
are 42 by 26/t or, rarely, 48 by 30^, and the larger broader
forms, which are 46 by 44/t, rarely, 50 by 44^ in length
and breadth. The common sizes are 30 by 22/*, 30 by
30/t, and 28 by 24/i in length and breadth. The grains
of the hybrid are much nearer H. cleonia in size, but,
on the whole, larger than those of either parent.

POLAUISCOPIC PROPERTIES.

The figure varies from centric to very eccentric, the
mean is eccentric, very close to that of both parents,
but somewhat nearer to //. titan. The figure is usually
distinct and clean-cut as in the parents. The lines vary
from fine to moderately coarse and are arranged as in
the parents, but a somewhat larger number of grains
have the lines intersecting at right angles. The lines
are more frequently straight with broadening at the
margin, yet they are sometimes bent and bisected, a little
less frequently than in //. titan, but the same as in
H. cleonia. Double and multiple figures are moderately
frequent, the same as in //. titan, a little less numerous
than in H. cleonia.

The degree of polarization is high to very high (value
35) ; higher than in the parents but nearer to H. titan.
The range of polarization is not so great as in the
parents; and the variation of polarization in the same
aspect of a given grain is the same as in the parents.

With selenite the quadrants are usually well defined,
and the definition is sharper in a larger number of
grains than in the parents. The quadrants are usually
unequal in size, though more with equal quadrants are
found than in the parents, in which respect the hybrid
is closer to H. cleonia. The quadrants are regular in

shape in the majority of grains, yet irregularity is about
as frequently observed as in H. titan, a little more
frequent than in H. cleonia. The colors are usually
pure, the purity is more frequent than in the parents,
but is closer to H. titan.

In the degree of polarization, the character of the
figure, and the appearances with selenite //. titan-cleonia
is somewhat closer to H. titan than to H. cleonia, al-
though the hybrid and the parents are very close to one
another. A character which appears in either parent
may be further developed in the hybrid.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color at once
a moderate to deep (value 58) blue-violet, a little deeper
and more bluish than in either parent, but nearer H. cle-
onia than H. titan; the grains quickly deepen from dark to
very dark, becoming more blue. With 0.125 per cent Lu-
gol's solution the grains color a moderately light blue-
violet at once, a little deeper than //. titan, about the same
depth as in H. cleonia; and the color deepens quickly
from moderate to deep, the same depth as in //. cleonia.
After heating in water until the grains are gelatinized
and then adding a 2 per cent Lugol's solution, the gela-
tinized grains color a light to deep blue, a few with
reddish tint, most of the grains are light, hence the mean
is moderately light to moderate, a little deeper but about
the same purity of color as in H. titan, and a little
lighter and purer than in H. cleonia. The starch solu-
tion colors a deep indigo-blue, about the same as the
parents. If the preparation is boiled for 2 minutes, and
then treated with an excess of 2 per cent Lugol's solution,
the grain-residues color a light to deep blue, usually
tinged with red, the mean is moderate to moderately deep,
a little deeper and more reddish than in II. titan, and
of the same depth and tint as in //. cleonia. The cap-
sules color from light to deep old-rose, the mean is mod-
erate to moderately deep, not quite so deep nor so reddish
as in H. cleonia, but a deeper and more reddish tint than
in //. titan, but not quite so deep as in H. cleonia. The
starch solution colors a very deep indigo-blue, about the
same depth as in the parent. Qualitatively and quantita-
tively the reaction with iodine indicates a somewhat
closer relationship to //. cleonia than to H. titan.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once a little deeper than in H. titan, the same as H.
cleonia; and in about half an hour they become moder-
ately colored (value 50), deeper than in H. titan but the
same as in H. cleonia.

With safranin the grains stain very lightly at once,
a little deeper than in //. titan, about the same as //.
cleonia, and in half an hour they become moderate with
a few moderately deep (value 55), deeper than H. titan;
but the same as in //. cleonia.

The reactions with anilines exhibit a closer resem-
blance to H. cleonia than to H. titan.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 72°
to 74° C. and of all at 73° to 74° C., mean 73.5° C.
The mean temperature is lower than in H. titan (77.25°)
and the same as in //. cleonia.

H1PPEASTRUM.

405

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes ; in about 7 per
cent of the grains and 14 per cent of the total starch in
15 minutes; in about 14 per cent of the grains and 21
per cent of the total starch in 30 minutes ; in about 18 per
cent of the grains and 25 per cent of the total starch in
45 minutes ; in about 25 per cent of the grains and 29 per
cent of the total starch in 60 minutes. (Chart D 22.)

One or more bubbles appear at the hilum, more fre-
quently only 1, as in the parents; this bubble is very
persistent as in the parents, but expands more frequently
to greater size than in the parents, in which aspect the
grains are nearer to H. titan. A fissure at the hilum
(which becomes enlarged and more refractive) is more
frequently observed than in either parent, but this phe-
nomenon is more frequent in //. titan than in H. cleonia.
The lack of sharper definition of the lamella?, the refrac-
tivity of the entire grain, and the presence of a marginal
border of greater refractivity than the main body of the
grain are all similar to what is observed in the parents.
The same methods of gelatinization are observed as noted
in the parents; but not quite so many grains are at first
gelatinized at the distal margin as in H. titan, but more
than in //. cleonia; and the punctated appearance of the
grain previous to gelatinization is more frequent than
in either parent, but nearer to that of H. cleonia. The
appearance of fissures and of refractive granules during
the process is found nearly as often as in H. titan and
much more often than in //. cleonia.

The gelatinized grains are swollen, and from slightly
to much distorted, a little more than in H. titan, but not
quite so much as in 77. cleonia. In this reaction H . tftan-
cleonia shows qualitatively a very close relationship to
both parents, but is somewhat closer to H . titan than to
//. cleonia. A character appearing in one parent may
be accentuated in the hybrid.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 3 per
cent of the total starch in 5 minutes; in about 24 per
cent of the grains and 50 per cent of the total starch in
15 minutes; in about 35 per cent of the grains and 70
per cent of the total starch in 20 minutes; in about 50
per cent of the grains and 85 per cent of the total starch
in 25 minutes; in about 67 per cent of the grains and 95
per cent of the total starch in 30 minutes ; in about 75
per cent of the grains and 98 per cent of the total starch
in 35 minutes; in 100 per cent of the grains and total
starch in 40 minutes. (Chart D 23.)

The reaction with pyrogallic acid begins in 1 min-
ute. Complete gelatinization occurs in about 3 per cent
of the entire number of grains and 5 per cent of the total
starch in 5 minutes ; in about 25 per cent of the grains
and 55 per cent of the total starch in 15 minutes ; in about
62 per cent of the grains and 75 per cent of the total
starch in 30 minutes ; in about 75 per cent of the grains
and 88 per cent of the total starch in 45 minutes; in
about 90 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 24.)

The reaction with nitric acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 2 per cent of the grains and 3 per cent of the total
starch in 5 minutes; in about 9 per cent of the grains
and 22 per cent of the total starch in 15 minutes ; in about
the same percentage of the grains and 42 per cent of the
total starch in 30 minutes; in about 15 per cent of the
grains and 53 per cent of the total starch in 45 minutes ;
in about 29 per cent of the grains and 62 per cent of the
total starch in 60 minutes. (Chart D 25.)

The hilum swells but no bubble is detected thereat
as noted in the parents. The entire grain becomes more
refractive and occasionally a few or many of the lamellae
may become more distinct, the definition being sharper
than in the parents. A refractive border is formed which
is somewhat more prominent than in the parents. Fis-
sures of a like character to those described in H . titan are
observed ; they are about as deep and profusely branched
as in H. titan; but deeper and more branched than in
H. cleonia. The various methods of gelatinization which
occur in this variety are as described in //. titan. The
most common course seems to proceed through the mesial
region, the outermost lamella of the entire margin being
more resistant than this central area, more frequently
than in the parents, but more like the grains of H . cleonia.
A pitted appearance of the entire grain sometimes pre-
cedes gelatinization, the refractive granules of such
grains and the striation of the outermost lamellae being
even more marked than in the parents, but more like in
H. cleonia. Gelatinization frequently begins at the distal
margin and advances towards the proximal end, not quite
so often as in H. titan but more frequently than in
H. cleonia. Gelatinization is preceded by the formation
of refractive granules which are not quite so resistant as
in H. titan, but much more so than in H. cleonia,. The
capsules are rarely slashed at several points after the
completion of the reaction, less frequently than in either
parent, but more like the grains of //. titan.

The gelatinized grains are swollen and slightly to
considerably distorted as in the parents. Many grains
are but partially gelatinized while many others have not
advanced beyond the initial stages of the process, not
quite so many as in II. titan, but decidedly more than
in II. cleonia.

In this reaction H. titan-cleonia shows qualitatively
a closer relationship to both parents, but is somewhat
closer to II. titan than to H. cleonia. A characteristic
appearing in the parents is frequently accentuated in the
offspring.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 36 per cent of
the entire number of grains and 62 per cent of the total
starch in 5 minutes ; in about 85 per cent of the grains
and 96 per cent of the total starch in 15 minutes; in
more than 99 per cent of both the grains and total starch
in 30 minutes. ( Chart D 26. )

The reaction with hydrochloric acid begins in a few
grains immediately. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 6 per
cent of the total starch in 5 minutes; in about 14 per
cent of the grains and 28 per cent of the total starch
in 15 minutes; in about 25 per cent of the grains and
49 per cent of the total starch in 30 minutes; in about
30 per cent of the grains and 57 per cent of the total

406

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

starch in 45 minutes ; in about 37 per cent of the grains
and 62 per cent of the total starch in 60 minutes. (Chart
D27.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the grains and 20 per cent of the total starch
in 5 minutes; in about 31 per cent of the grains and 60
per cent of the total starch in 15 minutes ; in about 43 per
cent of the grains and 67 per cent of the total starch in
30 minutes ; in about 51 per cent of the grains and 72 per
cent of the total starch in 45 minutes ; in about 60 per
cent of the grains and 76 per cent of the total starch
in 60 minutes. (Chart D 28.)

The reaction with potassium iodide begins in a very
few grains in half a minute. Complete gelatinization
occurs in less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes ; in about 1 per cent
of the grains and 2 per cent of the total starch in 15
minutes; in about 2 per cent of the grains and 4 per cent
of the total starch in 30 minutes; in about 4 per cent
of the grains and 6 per cent of the total starch in 45
minutes; in about 5 per cent of the grains and 10 per
cent of the total starch in 60 minutes. (Chart D 29.)

The hilum swells slightly and the fissures become
enlarged and more refractive as noted in both parents;
the enlarged fissure is more frequent than in either
parent, but closer to that observed in the grains of H.
titan. No bubble was detected at the hilum as in both
parents. The entire grain becomes very refractive as
in the parents, but the lamellae and the refractive border
are demonstrable in more grains than in the parents.
The fissures are of similar character and arrangement
to those noted in the parents, but they are somewhat
deeper ; thus more closely resembling those of H. titan.
The methods of gelatinization are the same as in the
parents ; not quite so many grains are gelatinized from
the distal margin to the proximal end as in H. titan,
but more than in H. cleonia. The pitted or punctated
appearance of the grain previous to gelatinization is more
common than in the parents, but more closely resembles
that noted in H. cleonia. The breaking of the mar-
ginal lamella into segments and the slashing of the
capsule was not noted, in which respect H. titan-cleonia
more closely resembles H. titan.

The gelatinized grains are swollen and slightly to con-
siderably distorted, a little more than in H. titan, but
less than in H. cleonia. Many grains remain with gran-
ules and a large number, as in //. titan, are little if any
affected beyond the swelling of the hilum, as in the
parents.

In the reaction with potassium iodide H. titan-cleonia
shows qualitatively a close relationship to the parents,
but a little closer to JL titan than to H. cleonia. A char-
acteristic appearing in a parent may be further developed
in the hybrid.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 1 per cent of the grains and 2 per cent
of the total starch in 5 minutes; in about 2 per cent
of the grains and 5 per cent of the total starch in 15 min-
utes ; in about 10 per cent of the grains and 20 per cent
of the total starch in 30 minutes; in about 15 per cent
of the grains and 39 per cent of the total starch in 45

minutes ; in about 40 per cent of the grains and 56 per
cent of the total starch in 60 minutes. (Chart D 30.)

The hilum, as in the parents, enlarges somewhat, but
no bubble is detected and the appearance and arrange-
ment of fissures are the same as in the parents. The
lamellae gradually become rather more distinct than in
H. titan, but somewhat less distinct than in H. cleonia.
Gelatinization begins and proceeds as in H. titan, the
only difference noted being that the grains often assume
a pitted appearance before gelatinization begins. This
is noted in a few grains in H. cleonia and not at all in
II. titan.

The gelatinized grains as in the parents are enlarged
and considerably distorted, but retain some of the form
of the untreated grain.

In the reaction with potassium sulphocyanate H.
titan-cleonia shows qualitatively a closer relationship to
//. titan than to //. cleonia, but the reactions of all these
starches with this reagent are qualitatively very close.

The reaction with potassium sulphide begins in rare
grains in 5 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; and in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
little if any further advance in 30, 45, and 60 minutes,
respectively. (Chart D 31.)

The reaction with sodium hydroxide begins in rare
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 3
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 15 per cent of the grains and
33 per cent of the total starch in 30 minutes ; in about 22
per cent of the grains and 40 per cent of the total starch
in 45 minutes ; in about 25 per cent of the grains and 49
per cent of the total starch in 60 minutes. (Chart D 32.)

The reaction with sodium sulphide begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the grains and total starch
in 5 minutes; in about 0.5 per cent of the grains and
1 per cent of the total starch in 15 minutes; slight ad-
vance in 30 and 45 minutes ; in about 2 per cent of the
grains and 3 per cent of the total starch in 60 minutes.
(Chart D33.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 4 per cent of
the total starch in 5 minutes; in about 51 per cent of
the grains and 55 per cent of the total starch in 15 min-
utes; in about 92 per cent of the grains and 94 per cent
of the total starch in 30 minutes ; in about 100 per cent of
the grains and total starch in 45 minutes. (Chart D 34.)

A small bubble appears at the hilum which in the
majority of grains is not inclosed within a fissure ; but a
cleft appears at the hilum in more grains than in the
parents and the bubble may expand considerably before
expulsion ; in this respect the hybrid is nearer to H. titan
than to H. cleonia. The lamellae and a refractive border
become more sharply defined in more grains than in the
parents, in this feature being a little closer to H. cleonia.
Gelatinization begins and proceeds as in the parents, but
the method of procedure in which the reaction starts at
the distal margin and advances proximalward is not
quite so frequent as in H. titan, but more commonly

HIPPEASTRUM.

407

observed than in //. cleonia. A delicate fissure proceeds
from the hilum previous to the beginning of gelatiniza-
tion in some grains ; as in II. titan, but more frequently
than in H. cleonia; and irregular fissures sometimes form
throughout the main body of the grain, which were not
noted in the parents.

The gelatinized grains are swollen and distorted so
that they do not resemble the form of the untreated grain
as in the parents.

In the reaction with sodium salicylate H. titan-cleoma
shows qualitatively a very close relationship to both
parents, but is somewhat closer to //. titan than to H.
cleonia. Any characteristic which appears in one or both
parents is often further developed in the hybrid.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatin ization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; still in less than 0.5 per cent
ot the grains and total starch in 15 minutes; in about
1 per cent of the grains and 2 per cent of the total starch
in 30 minutes ; little if any further advance in 45 and 60
minutes, respectively. (Chart D 35.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the grains and 1 per cent of the
total starch in 5 minutes; very slight progress in 15 and
30 minutes ; in about 1 per cent of the grains and 2 per
cent of the total starch in 45 minutes ; little if any further
advance in 60 minutes. (Chart D 36.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 3 per cent of the
total starch in 30 minutes; in about 2 per cent of the
grains and 5 per cent of the total starch in 45 minutes ; in
about 3 per cent of the grains and 7 per cent of the total
starch in 60 minutes. (Chart D 37.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch in 5
minutes; still less than 0.5 per cent of the grains and
1 per cent of the total starch in 15 minutes; in about 0.5
per cent of the grains and total starch in 30 minutes;
little if any further progress in 45 and 60 minutes,
respectively. ( Chart D 38.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; little if
any further progress in 30, 45, and 60 minutes, respec-
tively. (Chart D 39.)

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; very slight progress in 15 min-
utes; and in about 0.5 per cent of the entire number
of grains and 1 per cent of the total starch in 30 minutes ;
in about 1 per cent of the grains and 2 per cent of the
total starch in 45 minutes ; little if any further progress
in 60 minutes. (Chart D 40.)

The reaction with barium chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; very slight progress in 15, 30,
45, and 60 minutes, until at the end of which period still
less than 0.5 per cent of the entire number of grains
and total starch is gelatinized. (Chart D 41.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; slight progress in 15 and
30 minutes; in about 1 per cent of the entire number
of grains and 2 per cent of the total starch in 45 minutes ;
little if any further progress in 60 minutes. (Chart D42.)

•3. STARCHES or HIPPEASTRUM OSSULTAN,H.PYRRHA,

AND H. OSSULTAN-PYRRHA.
HIPPEASTRUM OSSULTAN (SEED PARENT).

(Plate 2, fig. 10; Charts D 43 to D 63.)

HISTOLOGIO PROPERTIES.

In form the grains are usually simple and isolated,
but there is a moderate number of compound grains
which may consist of from 2 to 8 or more components,
and also a few aggregates are noted consisting of 2 or 3 or
more grains linearly arranged. The grains are moder-
ately regular in form, but a perfect regularly formed
grain is not common. The irregularities noted are due
to the following causes: (1) A set of secondary lamellae
whose longitudinal axis is at an angle to that of the
primary grain; (2) shallow depressions in and flattening
of the margin; (3) small nipple-like protuberances;

(4) 1, 2, or 3 pressure facets on the distal end and sides ;

(5) very irregular forms, due to an irregular mass of
small grain forming a large compound grain. The con-
spicuous forms are : Bound and nearly round, ovoid with
one pointed end or with both ends blunt, and elliptical.
There are also lenticular, irregularly quadrilateral, trian-
gular, plano-convex, and modified reniform shapes.

The hilum is a round or lenticular spot and is moder-
ately distinct and not often fissured. When the fissure
occurs it takes the following forms : A small, indistinct,
straight, angled, or curved line. The hilum is sometimes
centric but is commonly eccentric 0.45 to 0.3, usually
0.38, of the longitudinal axis.

The lamellos are usually not very distinct, but on
many grains they are distinct and appear as rather coarse,
continuous bands, all of which have the form of the
outline of the grain, though this may be somewhat modi-
fied in individual cases. There are often grains in which a
secondary deposit of starch has occurred, and the lamellas
of this secondary deposit may or may not be continuous,
but are usually coarser and more distinct than those of
the primary formation. The number counted on the
common-sized and larger grains varies from 7 to 12,
usually 10.

The grains vary in size from the smaller which are 4
by 4/t to the larger broader forms which are 44 by 38/n
and the larger elongated forms which are 42 by 34/x and
rarely 44 by 24/u in length and breadth. The common
sizes are 26 by 26/x, and 30 by 24,u.

POLARISCOPIC PROPERTIES.

The figure varies from centric to very eccentric,
with the majority slightly eccentric. The lines vary

408

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

from fine to moderately coarse and become broader at the
margin and usually intersect obliquely, but in some
grains the lines intersect either at the right angles or
are arranged in a median line with bisected ends. The
lines are more frequently straight, but occasionally bent
or bisected. Double figures are moderately numerous.

The degree of polarization is high to very high (value
83) . The polarization in the different grains varies from
moderately high to very high, and considerable variation
may occur in the same aspect of a given grain.

With selenite the quadrants are well defined, usually
unequal in size, and generally regular in shape. The
colors are generally pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderately light to moderate blue-violet
(value 45) ; the color deepens until it is moderately deep
to deep. With 0.125 per cent Lugol's solution the grains
color a light blue-violet, and the color deepens quickly to
moderately deep. After heating in water until the
grains are gelatinized and then adding a 2 per cent
Lugol's solution the grains color a light to deep blue,
usually with a reddish tint, the mean is moderate in
depth and the starch solution colors a deep indigo-blue.
If the preparation is boiled for 2 minutes and then treated
with a 2 per cent Lugol's solution the grain-residues color
a light to deep blue usually tinged with red. The cap-
sules color a moderate old-rose to moderate amethyst,
the majority a moderate old-rose and the starch solution
colors a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain at once very
lightly ; and in half an hour they are moderately colored
(value 50).

With safranin the grains stain very lightly, and in
half an hour they are moderate to moderately deep in
color (value 55).

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 73°
to 74° C., and of all but rare grains at 75° to 76° C.,
mean 75.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes; in about 20
per cent of the grains and 27 per cent of the total starch
in 15 minutes; in about 30 per cent of the grains and 37
per cent of the total starch in 30 minutes ; in about 39 per
cent of the grains and 42 per cent of the total starch
in 45 minutes ; in about 43 per cent of the grains and 45
per cent of the total starch in 60 minutes. (Chart D 43.)

One or more bubbles, more frequently the former, ap-
pear at the hilum ; and a fissure is occasionally present
at the hilum which becomes enlarged and more refractive.
The lamellae do not become any more distinct but the
entire grain is more refractive and a slightly more re-
fractive border is formed around the main body of the
grain. A delicate fissure may proceed from or intersect
the hilum which deepens and may branch as the reaction
proceeds. The methods of gelatinization are varied.

In the most rapidly gelatinized grains, the process may
spread quickly through the mesial region, the refractive
border, especially at the proximal end, being the more
resistant. Gelatinization may start at the distal margin
when the hilum is markedly eccentric ; or from both ends
in the long slender type with centric or nearly centric
hilum. A pitted appearance may appear in an area of the
marginal border directly underlying the capsule, followed
by gelatinization of this area ; the process may then spread
through the grain, the more resistant starch being located
in a narrow band at the proximal end and sides nearby.
The starch through the mesial region is often disorgan-
ized with the appearance of irregularly arranged refrac-
tive granules along the course of the longitudinal fissure ;
and the most resistant starch is divided into granules
linearly arranged following the formation of numerous
short fissures or stria? in this area. The starch at one
side of the proximal end is generally less resistant than
that of the opposite side.

The gelatinized grains are swollen and considerably
distorted, so that they do not resemble the form of the
untreated grain.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 25 per cent of the total starch in
15 minutes ; in about 55 per cent of the grains and 90 per
cent of the total starch in 20 minutes ; in about 85 per cent
of the grains and 96 per cent of the total starch in 25
minutes ; in more than 99 per cent of both the grains and
total starch in 30 minutes. (Chart D 44.)

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 9 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes ; in about 40 per
cent of the grains and 67 per cent of the total starch in
15 minutes; in about 65 per cent of the grains and 80
per cent of the total starch in 30 minutes; in about
75 per cent of the grains and 90 per cent of the total
starch in 45 minutes ; in about 86 per cent of the grains
and 95 per cent of the total starch in 60 minutes. (Chart
D45.)

The reaction with nitric acid begins in a few grains in
half a minute. Complete gelatinization occurs in about
3 per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes; in about 15 per cent
of the grains and 17 per cent of the total starch in 15
minutes; in about 25 per cent of the grains and 30 per
cent of the total starch in 30 minutes ; in about 30 per cent
of the grains and 43 per cent of the total starch in 45
minutes ; in about the same percentage of grains and 56
per cent of the total starch in 60 minutes. (Chart D 46.)

The hilum swells but no bubble was detected thereat.
If a fissure is found at the hilum it becomes enlarged
and more refractive, but loses its refractivity without
the appearance of a bubble. The entire grain becomes
refractive and the lamellae are not demonstrable with the
exception of one which moderately often forms a de-
marcation between the main body of the grain and a
border of slightly greater refractivity. Either one or
two fissures, according to the shape of the grain, may
proceed distally from the hilum, or when but one is
present it may intersect this point. The progress of

HIPPEASTRUM.

409

the reaction is much varied and the disorganization of
the starch is accompanied with the appearance of large
refractive granules. These granules are massed and more
numerous in the main body of the grain when a refrac-
tive border is present; but if no such border is observed
and if the hilum is quite eccentric they may be linearly
arranged in a narrow border at the proximal end and
sides nearby. In the most rapidly gelatinized grains,
the reaction generally progresses along the much-
branched fissure through the mesial region and into the
distal border, a narrow band of lamella? at the junction
of this border and main body of the grain as well as the
outermost lamella of the border being disorganized into
linear granules which are very resistant. In many grains
the reaction is more rapid in the distal or entire mar-
ginal border ; this border then becomes much swollen but
not usually distorted, the outermost layer being broken
into a linear row of granules, and as gelatinization pro-
ceeds this border may be ruptured at one or more points,
often the latter, and then slashed quite deeply towards
the center of the grain. Gelatinization in some of the
elongated grains begins in a narrow area at the distal
margin and advances gradually along a much-branched
fissure towards the proximal end.

The gelatinized grains are much swollen and slightly
to considerably distorted, many having no resemblance
to the untreated grain. Refractive granules frequently
remain in an otherwise completely gelatinized grain, and
not infrequently the capsule may be quite deeply slashed
as described above.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 33 per cent of
the entire number of grains and 45 per cent of the total
starch in 5 minutes; in about 87 per cent of the grains
and 95 per cent of the total starch in 15 minutes; in
about 96 per cent of the grains and in more than 99 per
cent of the total starch in 3D minutes. (Chart D 49.)

The reaction with hydrochloric acid begins in a few
grains immediately. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes ; in about 8 per
cent of the grains and 40 per cent of the total starch
in 15 minutes; in about 25 per cent of the grains and 62
per cent of the total starch in 30 minutes; in about 46
per cent of the grains and 75 per cent of the total starch
in 45 minutes ; in about 60 per cent of the grains and 86
per cent of the total starch in 60 minutes. (Chart D 48.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 9 per
cent of the entire number of grains and 14 per cent of
the total starch in 5 minutes; in about 15 per cent of
the grains and 50 per cent of the total starch in 15
minutes; in about 30 per cent of the grains and 62 per
cent of the total starch in 30 minutes; in about 35 per
cent of the grains and 69 per cent of the total starch in
45 minutes ; in about 47 per cent of the grains and 73 per
cent of the total starch in 60 minutes. (Chart D 49.)

The reaction with potassium iodide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 4 per
cent of the total starch in 5 minutes; in about 7 per cent
of the grains and 31 per cent of the total starch in 15
minutes; in about 15 per cent of the grains and 19 per
3

cent of the total starch in 30 minutes; in about 16 per
cent of^the grains and 21 per cent of the total starch in
45 minutes; in about 19 per cent of the grains and 23
per cent of the total starch in 60 minutes. (Chart D 50.)

The hilum swells slightly but no bubble was detected
at this region ; the hilum is occasionally fissured and the
clefts then become enlarged and more refractive. The
entire grain appears to be very refractive, but in a small
number of grains a few lamellas may grow more dis-
tinct, notably one which forms a demarcation between the
main body and a slightly more refractive border. Very
refractive grains without any especially refractive bor-
der may exhibit punctation previous to gelatinization.
Deep fissures which are varied in character having a rela-
tion to the shape of the grain are present in the untreated
grain or are quickly formed, and numerous delicate fis-
sures branching from these main fissures, or radiating
from the hilum, appear. Gelatinization is varied in
character; in the most quickly gelatinized grains the
reaction advances distalwards from the hilum through
the mesial region, the lamellae being disorganized into a
mass of very refractive granules until a narrow marginal
band of deeply striated starch is reached; this band is
disorganized into linearly arranged granules. In more
resistant grains the lamellas of the refractive border
become sharply defined, followed by rapid gelatinization
and distortion, frequently without the appearance of
granules. In many grains the reaction begins at the
distal margin and advances towards the proximal end,
while in others it may advance from both ends towards
a centric or nearly centric hilum. The most resistant
area in the majority of grains is a narrow very refractive
border at the proximal end and sides nearby.

The gelatinized grains are swollen and slightly to
much distorted so that they do not usually resemble the
shape of the untreated grain. A few to many refractive
granules are often present and these are more numerous
in a border just above the distal margin and at the proxi-
mal end and sides nearby. At the end of the reaction
many grains are little if at all affected beyond the swel-
ling of the hilum.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 2 per cent of the entire number of grains
and 4 per cent of the total starch in 5 minutes ; in about
6 per cent of the grains and 10 per cent of the total
starch in 15 minutes; in about 28 per cent of the grains
and 34 per cent of the total starch in 30 minutes ; in about
36 per cent of the grains and 48 per cent of the total
starch in 45 minutes ; in about 50 per cent of the grains
and 64 per cent of the total starch in 60 minutes. (Chart
D51.)

The hilum enlarges and becomes very distinct, and
though a fissure is often not present in the untreated
grain, one soon forms. The fissure is usually a transverse,
oblique, or longitudinal line with irregular branches
which at times divide the central portion of the grain into
irregularly shaped granules. The lamella? gradually
become very distinct and in some grains remain so, but in
others are obscured by striae radiating from the hilum.
Gelatinization begins at the hilum and is preceded by the
enlargement of the hilum and the formation of fissures
and granules already described, and by the formation of

410

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

distinct, rather fine strise from the hilum to the margin.
In the majority of the grains fissuration also extends
from the hilum to the distal margin (if the hilum is
eccentric), or to some portion of the margin if it is
centric, and divides this segment of the grain into many
fine granules. Gelatinization in the majority of the
grains proceeds from this beginning, first distalward,
the granular material being moderately rapidly gela-
tinized, while the more resistant material at the proximal
end is pushed to the margin and there forms a striated,
lamellated band which becomes transformed into rows
of granules as gelatinization progresses; these granules
in turn are gradually gelatinized. In other grains gela-
tinization proceeds at first equally in all directions from
the hilum, but even here it may be seen later to advance
more rapidly in one direction than in others. The gela-
tinized grains have granules ranged just inside the cap-
sule, persisting after the rest of the material is gelatinized.

The gelatinized grains are large and usually con-
siderably distorted, but retain some resemblance to the
untroated grain.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes ; in about 2 per cent of the grains and 3 per cent of
the total starch in 30 minutes; in about the same per-
centage of the grains and 4 per cent of the total starch
in 45 minutes; little if any further change in 60 min-
utes. ( Chart D 52.)

The reaction with sodium hydroxide begins immedi-
ately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes ; in about 12 per cent of the
grains and 31 per cent of the total starch in 15 minutes ;
in about 25 per cent of the grains and 39 per cent of
the total starch in 30 minutes ; in about 28 per cent
of the grains and 44 per cent of the total starch in 45
minutes; in about 34 per cent of the grain and 48 per
cent of the total starch in 60 minutes. (Chart D 53.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 0.5 per
cent of the grains and 3 per cent of the total starch in 15
minutes ; in about 2 per cent of the grains and 5 per cent
of the total starch in 30 minutes ; in about 5 per cent of
the grains and 8 per cent of the total starch in 45 min-
utes; in about 6 per cent of the grains and 9 per cent
of the total starch in 60 minutes. (Chart D 54.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 38 per
cent of the entire number of grains and 45 per cent of
the total starch in 5 minutes ; in about 88 per cent of the
grains and 95 per cent of the total starch in 15 minutes :
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 30 minutes ; in more than
99 per cent of both the grains and total starch in 45 min-
utes. (Chart D 55.) A small bubble which does not
expand very much appears at the hilum and occasion-
ally the hilum is fissured and the clefts then become
more enlarged and refractive. The lamellse do not, as a
rule, become any more distinct than in the untreated

grain. A refractive border forms around the grain or
only at the distal margin. Gelatinization may begin in
any prominent corner, but in the majority of grains it
starts almost simultaneously from two ends and advances
towards a centric or slightly eccentric hilum; as the
bubble is expelled a fissure furrows through the area
surrounding the hilum, leaving a narrow band of starch
at either side of this region which gradually becomes
gelatinized. In grains with a quite eccentric hilum, the
process starts at the distal margin and advances towards
the proximal end, a narrow band at this end and the sides
nearby proving the most resistant starch. The gela-
tinized grains are swollen and distorted so that they do
not resemble the untreated grain.

The reaction with calcium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
2 per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and 5
per cent of the total starch in 30 minutes ; little if any
further advance in 45 and 60 minutes. (Chart D 56.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 4 per cent of the grains and
6 per cent of the total starch in 30 minutes ; in about 6
per cent of the grains and 9 per cent of the total starch
in 45 minutes ; in about 8 per cent of the grains and 10
per cent of the total starch in 60 minutes. (Chart D 57.)

The reaction with strontium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2 per
cent of the total starch in 5 minutes; in about 4 per
cent of the grains and 7 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and
10 per cent of the total starch in 30 minutes ; in about 7
per cent of the grains and 11 per cent of the total starch
in 45 minutes; in about 9 per cent of the grains and 12
per cent of the total starch in 60 minutes. ( Chart D 58.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; still in less than 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes ; in about 1 per cent of the grains and 2 per cent of
the total starch in 30 minutes ; in about 2 per cent of the
grains and 3 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart D 59.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; in about
2 per cent of the grains and 3 per cent of the total starch
in 30 minutes; in about 3 per cent of the grains and
4 per cent of the total starch in 45 minutes ; in about the
same percentage of the grains and 5 per cent of the total
starch in 60 minutes. (Chart D 60.) Gelatinization
more frequently follows the course of deep fissures
through the mesial portion of the grain, but in elongated

HIPPEASTRUM.

411

grains may begin at the distal end, accompanied by dis-
tention of the capsule at this region.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes ; in about 1 per cent
of the grains and 2 per cent of the total starch in 15
minutes ; in about 2 per cent of the grains and 3 per cent
of the total starch in 30 minutes; in about 3 per cent of
the grains and 4 per cent of the total starch in 45 min-
utes ; little if any further advance in 60 minutes. ( Chart
D61.)

The reaction with barium chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; still in less than 0.5 per
cent of the grains and total starch in 15 minutes; still
in less than 0.5 per cent of the grains and 1 per cent of
the total starch in 30 minutes; in about 0.5 per cent of
the grains and 2 per cent of the total starch in 45 min-
utes ; in about 1 per cent of the grains and 3 per cent of
the total starch in 60 minutes. (Chart D 62.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; little if any progress in
15 minutes; slight progress, or about 1 per cent of the
total starch in 30 minutes ; complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 45 minutes ; little if any
further progress in 60 minutes. (Chart D 63.)

HIPPEASTRUM PYRRHA (POLLEN PARENT).

(Plate 2, fig. 11; Charts D 43 to D 63.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are fewer compound grains consisting usually
of two, rarely more, components, and fewer aggregates
than were recorded in H. ossultan; many more single
grains, however, are noted with one or more pressure
facets on the distal end or on the sides. This starch
is somewhat more irregular than that of H. ossultan.
The irregularities are due to the following causes: (1)
Shallow depressions in and flattening of the margin;

(2) secondary deposits on the primary grain; (3) a few
nipple-like protuberances; (4) the greater development
of one part of the distal margin, or of one side ; (5) pres-
sure facets on the distal end and sides. The con-
spicuous forms are round and nearly round, elliptical and
ovoid, usually with both ends rounded. There are also
lenticular, renifonn, and triangular forms. This starch
closely resembles H. ossultan in form, the most conspic-
uous difference being in its tendency to more irregularity.

The hilum when not fissured is a moderately distinct,
round or, rarely, lenticular-shaped spot. It is frequently
fissured, much more often than was noted under H. ossul-
tan, and the fissuration is more extensive. The fissures
take the following forms: (1) A single, straight, trans-
verse or oblique form; (2) cruciform, T- and Y-shaped;

(3) flying-bird form; (4) a number of irregular fissures
proceeding from a central cavity. The hilum is rarely
centric, otherwise it is eccentric from 0.4 to 0.25, usually
0.3, of the longitudinal axis. The hilum is, as a rule,
more eccentric than in //. ossultan.

The lamellae are often indistinct, but there are more
grains with distinct lamellae than is noted in H. ossultan.
They are rather coarse and usually all have the form of
the outline of the grain though this may be considerably
modified. When there are secondary deposits of the
starch the lamellae are coarser and more distinct in these
than in those of the primary deposit. The number of
lamellae counted on some of the common-sized and larger
grains varies from 6 to 12, usually 8. There are fewer
lamellae on the grains, as a rule, than in H. ossultan.

In size the grains vary from the smaller which are
3 by 3/t to the larger broad forms which are 34 by 32/*
and the larger elongated forms which are 38 by 30/i in
length and breadth. The common-sizes are 20 by 20//,,
and 20 by 16/x. The grains are smaller than those of
H. ossultan, but have, as a rule, much the same pro-
portions of length to breadth.

POLARISCOPIC PROPERTIES.

The figure varies from centric to eccentric, the ma-
jority being eccentric, hence the mean is eccentric —
slightly more eccentric than in H. ossultan. The figure
is usually distinct and clean-cut. The lines vary from
fine to moderately coarse with broadening towards the
margin as in H. ossultan, and most of them intersect
obliquely, though some cross at right angles, while
rarely they are so arranged as to form a median line
with bisected ends, the last two a little less frequently
than in H. ossultan. The lines are usually straight,
but are occasionally bent, a little less frequently than in
H. ossultan. Double figures are occasionally present, but
less frequent than in H. ossultan.

The degree of polarization is moderately high to very
high (value 85), a little less of the former than in H.
ossultan, hence the mean is slightly higher; variation
also occurs in the same aspect of a given grain as in
II. ossultan.

With selenite the quadrants are well defined, generally
unequal in size, and usually regular in shape, about the
same as in H. ossultan. The colors are generally pure,
about the same as in H. ossultan.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderate to moderately deep blue-violet
(value 55), deeper and more bluish in tint than in H.
ossultan, and the color deepens quickly to deep, deeper
than in H. ossultan. With 0.125 per cent Lugol's solu-
tion the grains color light to moderately light blue-violet,
a little deeper than in H. ossultan, which quickly deepens
from moderately deep to deep. After heating in water
until the grains are gelatinized, and then adding a 2 per
cent Lugol's solution the grains color a light to deep
blue, many with a reddish tint, the mean moderately deep
in color, deeper and less reddish in tint than in E. ossul-
tan, and the solution a deep indigo-blue. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of 2 per cent Lugol's solution the grain-residues
color a light to deep blue, occasionally tinged with red,
the mean is moderately light to moderate in depth, lighter
and less reddish in tint than in H. ossultan. The
capsules color a light violet to moderate heliotrope, the
mean being moderately light, lighter and less reddish in
tint than in H. ossultan; and the solution colors a very
deep indigo-blue.

412

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

ANILINE REACTIONS.

With gentian violet the grains immediately stain very
lightly, a little lighter than in H. ossultan, and in half
an hour they become moderately light to moderate in
color (value 48), lighter and with more variation in depth
of the individual grains than in H . ossultan.

With safranin the grains immediately stain very
lightly, a little lighter than in H . ossultan, and in half
an hour they stain from light to moderately deep, the
mean being moderate (value 50), and there is a greater
variation in the depth of the individual grains with the
mean lighter than in H. ossultan.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 71° to
73° C. and of all but very rare grains at 73° to 74° C.,
mean 73.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 16 per
cent of the grains and 19 per cent of the total starch in
15 minutes; in about 25 per cent of the grains and 28
per cent of the total starch in 30 minutes; in about 37
per cent of the grains and 39 per cent of the total starch
in 45 minutes ; in about 41 per cent of the grains and 42
per cent of the total starch in 60 minutes. (Chart D 43.)

One or more bubbles, more frequently the former,
may appear at the hilum ; the bubble may expand to con-
siderable size, in some grains more than in H. ossultan;
and a cleft which is present at the hilum in a number of
untreated grains becomes much enlarged and refractive,
and is more frequently observed than in H. ossultan. The
lamellae do not become more distinct ; but the entire grain
is more refractive and a border of slightly greater refrac-
tivity appears around the main body of the grain as in
H. ossultan. A delicate fissure may proceed from or
intersect the hilum, which becomes deeper and branched
as the reaction proceeds, and this is a little more prom-
inent than in H. ossultan. Gelatinization begins and
proceeds according to the methods described in H. ossul-
tan, but the reaction nrach more frequently begins at
the distal margin and proceeds towards the proximal end
than in that species. The starch is disorganized into
refractive granules that are a little more resistant than
in H. ossultan.

The gelatinized grains are swollen and considerably
distorted so that they do not resemble the form of the
xintreated grain, about the same as in H. ossultan.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the
total starch in 5 minutes; still in less than 0.5 per cent
of the grains and 20 per cent of the total starch in 15
minutes; in about 50 per cent of the grains and 75 per
cent of the total starch in 20 minutes; in about 62 per
cent of the grains and 90 per cent of the total starch in
25 minutes ; in more than 99 per cent of the grains and
total starch in 30 minutes. (Chart D 44.)

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 5 per
cent of the total starch in 5 minutes ; in about 36 per cent

of the grains and 80 per cent of the total starch in 15
minutes; in about 78 per cent of the grains and 89 per
cent of the total starch in 30 minutes; in about 84 per
cent of the grains and 92 per cent of the total starch in
45 minutes; in about 90 per cent of the grains and 96
per cent of the total starch in 60 minutes. (Chart D 45.)

The reaction with nitric acid begins in a few grains in
1 minute. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 2 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 6 per cent of the total starch in 15 minutes ;
in about 10 per cent of the grains and 16 per cent of the
total starch in 30 minutes; in about 15 per cent of the
grains and 33 per cent of the total starch in 45 minutes;
in about 17 per cent of the grains and 50 per cent of the
total starch in 60 minutes. (Chart D46.)

The hilum swells and a bubble is somewhat more fre-
quently observed than in H. ossultan. The fissures pres-
ent in the untreated grain become enlarged and more
refractive, more frequent and refractive than in H. ossul-
tan, and the refractivity is gradually lost without the
apparent expulsion of a bubble. The grain becomes
refractive throughout its entire extent and occasionally
a few lamellae become more distinct, but they are little
more frequently demonstrable than in H. ossultan. A
border which is but slightly more refractive than the
main body of the grain is quite common and may be
separated from the main body of the grain by a distinct
clear lamella as in H. osultan. Either one or two fissures
appear according to the shape of the grain; more fre-
quently one is present, which either proceeds distally
from the hilum or may intersect this point ; and the fis-
sures are much deeper and more profusely branched than
in H. ossultan. The progress of the reaction is much
varied and the disorganization of the lamellae is gener-
ally accompanied by the appearance of large refractive
granules, which have the same arrangement but are more
resistant than in II. ossultan.

The gelatinized grains are much swollen and slightly
to considerably distorted so that they do not usually re-
semble the untreated grain as in II. ossultan. A few
grains are found which contain no refractive granules,
less than in H. ossultan. Fewer grains undergo com-
plete gelatinization, but a large number are partially
gelatinized and hence the difference between complete
and total gelatinization is greater than in H. ossultan.
The capsule of the gelatinized grains is less frequently
slashed in one or more places than in H. ossultan.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 45 per cent of
the entire number of grains and 70 per cent of the total
starch in 5 minutes; in about 90 per cent of the grains
and 96 per cent of the total starch in 15 minutes; in
about 98 per cent of the grains and more than 99 per
cent of the total starch in 30 minutes. (Chart D 47.)

The reaction with hydrochloric acid begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes; in about 11
per cent of the grains and 41 per cent of the total starch
in 15 minutes; in about 33 per cent of the grains and
70 per cent of the total starch in 30 minutes ; in about 50
per cent of the grains and 80 per cent of the total starch

HIPPEASTRUM.

413

in 45 minutes; in about 62 per cent of the grains and 88
per cent of the total starch in 60 minutes. (Chart D 48.)

The reaction with potassium hydroxide begins in a
few grains immediately. Complete gelatinization occurs
in about 5 per cent of the entire number of grains and 8
per cent of the total starch in 5 minutes; in about 16 per
cent of the grains and 51 per cent of the total starch in
15 minutes ; in about 37 per cent of the grains and 72 per
cent of the total starch in 30 minutes; in about 45
per cent of the grains and 74 per cent of the total starch
in 45 minutes ; in about 50 per cent of the grains and 75
per cent of the total starch in 60 minutes. (Chart D 49.)

The reaction with potassium iodide begins in a few
grains immediately. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
0.5 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and 7
per cent of the total starch in 30 minutes ; in about 5 per
cent of the grains and 11 per cent of the total starch in
45 minutes; in about 12 per cent of the grains and 17
per cent of the total starch in 60 minutes. (Chart D 50.)

The hilum swells slightly and occasionally a small
bubble may be detected ; the hilum is sometimes fissured
and the clefts become enlarged and very refractive; the
bubble and fissures are more frequent and the latter more
prominent than in //. ossultan. The entire grain be-
comes more refractive and occasionally a few lamellae
become more distinct, notably one which forms a demar-
cation between the main body and a border of slightly
greater refractivity; the definition of the lamellae is
slightly less frequent and the refractive border a little
less prominent than in H. ossultan. The formation
of the fissures and the disorganization of the lamellae into
refractive granules are similar, but the fissures are a
little deeper and the granules a little more resistant than
in H . ossultan. The methods of gelatinization are varied
as in //. ossultan, but the gelatinization of the refractive
border is accompanied by less distortion and the reaction
more frequently begins at the distal margin and advances
to the proximal end than in //. ossultan. The most
resistant area in a larger number of grains is a narrow
border at the proximal end and sides nearby.

The gelatinized grains are swollen and slightly to
much distorted, a little less than in H. ossultan. Many
grains are found which contain refractive granules, more
than in //. ossultan. A large number of grains are
little if any affected by the reagent beyond the initial
steps, more than in H. ossultan.

The reaction with potassium sulphocyanate begins
in a few grains in half a minute. Complete gelatiniza-
tion occurs in less than 0.5 per cent of the entire number
of grains and 2 per cent of the total starch in 5 minutes ;
in about 3 per cent of the grains and 5 per cent of the
total starch in 15 minutes; in about 12 per cent of the
grains and 25 per cent of the total starch in 30 minutes ;
in about 33 per cent of the grains and 46 per cent of the
total starch in 45 minutes; in about 44 per cent of the
grains and 61 per cent of the total starch in 60 minutes.
(Chart D 51.) The hilum as in II. ossultan enlarges and
becomes very distinct, and no bubble is found there, and
if fissures are present in the untreated grain, as they
frequently are, they become larger, and if not present
they are quickly formed. They are similar to those found

in H. ossultan except that they are more irregular and
more branched. The lamells gradually become very dis-
tinct, but in most of the grains are obscured by the
strisa which radiate from the hilum before gelatinization
begins. Gelatinization always begins at the hilum as in
II. ossultan, but sometimes also at the distal margin
which is not noted in H. ossultan. Many deep cracks or
fissures invade the grain and divide the starch into gran-
ules; in lenticular-shaped grains gelatinization may be-
gin at the hilum and at either end. The progress of
gelatinization is very similar to that in H. ossulian,
except in the before-mentioned grains in which gela-
tinization begins at the margin as well as at the hilum,
the two reactions rapidly approach one another, preceded
by fissuring and granulation, and leaving the more re-
sistant proximal material till later. There are found a
much less number of grains than in H. ossultan in which
a segment is fissured and gelatinized before the rest.
In the majority of the grains gelatinization proceeds,
at first, equally in all directions from the hilum, and
later more rapidly distally than proximally. The gela-
tinized grains are large and considerably distorted but
retain some of the form of the untreated grain. The
gelatinized grains of //. ossultan and H. pyrrha have the
same appearance.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and 1 per cent of the
total starch in 5 minutes ; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; about
the same percentage of the grains and 3 per cent of the
total starch in 30 minutes ; little if any further progress
in 45 and 60 minutes. (Chart D 52.)

The reaction with sodium hydroxide begins in a
few grains in half a minute. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
and 2 per cent of the total starch in 5 minutes ; in about
3 per cent of the grains and 8 per cent of the total starch
in 15 minutes; in about 13 per cent of the grains and
29 per cent of the total starch in 30 minutes; in about
22 per cent of the grains and 36 per cent of the total
starch in 45 minutes ; in about 24 per cent of the grains
and 43 per cent of the total starch in 60 minutes. (Chart
D53.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and 5
per cent of the total starch in 30 minutes; little if any
further advance in 45 and 60 minutes. (Chart D 54.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 32 per cent of
the total starch in 5 minutes; in about 87 per cent of
the grains and 90 per cent of the total starch in 15 min-
utes ; in about 96 per cent of the grains and 99 per cent
of the total starch in 30 minutes; in about 98 per cent
of the grains and more than 99 per cent of the total starch
in 45 minutes. (Chart D 55.) A small bubble appears
at the hilum which expands about as in H. ossultan; the
hilum may be fissured, the clefts then becoming more
enlarged and refractive, more frequently and more prom-

414

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

inent than in H. ossultan. The lamellse become more
sharply denned in some grains, more frequently than in
H. ossultan. A refractive border forms either around
the entire grain or at the distal margin, and may become
quite broad previous to gelatinization ; this border is
more prominent than in H. ossultan. Gelatinization be-
gins and proceeds as in H. ossultan, but in the majority
of grains it starts from the distal margin and proceeds
towards the proximal end ; the most resistant starch be-
ing located in a narrow band at the proximal end and
sides nearby, as noted in this method in //. ossultan. A
fissure proceeding from or intersecting the hilum is more
frequently observed in the earlier stages of the process
than in H. ossultan. The gelatinized grains are swollen
and distorted so that they do not resemble the untreated
grain as in H. ossultan.

The reaction with calcium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in 0.5 per cent of the grains and 1 per cent of the total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; in about
2 per cent of the grains and 3 per cent of the total starch
in 30 minutes; little if any further advance in 45 and
60 minutes. (Chart D 56.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 4 per cent of the
total starch in 30 minutes ; little if any further advance in
45 and 60 minutes. (Chart D 57.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 2 per cent of the total starch
in 15 minutes ; in about 3 per cent of the grains and 5 per
cent of the total starch in 30 minutes ; in about 4 per cent
of the grains and 8 per cent of the total starch in 45
minutes; in about 8 per cent of the grains and 12 per
cent of the total starch in 60 minutes. (Chart D 58.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
very slight progress in 30 minutes; in about 1 per cent
of the grains and 2 per cent of the total starch in 45
minutes; little if any further advance in 60 minutes.
( Chart D 59.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; slight progress in 15, 30, 45,
and 60 minutes, respectively (chart D 60), until at the
completion of this period complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch.

The process is observed in but few grains, gelatiniza-
tion proceeding along well-defined fissures through the
mesial region of some grains, but in the elongated type
may begin at the distal end accompanied by distention
of the capsule, as in H. ossultan.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; very slight progress in 15
minutes; still in less than 0.5 per cent of the grains
and total starch in 30 minutes; slight progress in 45
minutes; in about 0.5 per cent of the grains and 2 per
cent of the total starch in 60 minutes. (Chart D 61.)

The reaction with barium chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; still in less than 0.5 per
cent of the grains and total starch in 15 minutes; little
if any further advance in 30, 45, and 60 minutes, respec-
tively. ( Chart D 62.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization was
not observed in any grain and the progress has begun in
but rare grains in 5 minutes ; slight progress in 15, 30, 45,
and 60 minutes; at the end of which period complete
gelatinizatiou occurs in less than 0.5 per cent of the
entire number of grains and total starch. (Chart D 63.)

HlPPEASTBUM OSSULTAN-PYEEHA (HYBRID).

(Plate 2, fig. 12; Charts D 43 to D 63.)

HISTOLOGIC PROPERTIES

In form the grains are usually simple and isolated,
but compound grains and aggregates are seen in about
the same proportion as noted under H. ossultan, though
more simple grains with pressure facets on the distal ends
and sides are noted than in the starch of this parent.
The grains are more irregular than in those of either
parent, in this respect more closely resembling H. pyrrha.
The irregularities are due to the following causes: (1)
Shallow and deep depressions in the margins; (2) pres-
sure facets and other flattened places on the margin;
(3) secondary deposits of starch whose longitudinal axes
are at varying angles to those of the primary grain.
The conspicuous forms are nearly round, round, ellipti-
cal, and ovoid. There are also dome-shaped, plano-
convex, triangular, and lenticular forms. The grains
in form more closely resemble those of H. pyrrha than of
H. ossultan, though the starches of the parents and the
hybrid resemble one another very closely.

The hilum when not fissured appears as a moderately
distinct, round or lenticular spot; but it is usually fis-
sured more often than in either parent, and the fissures
have the following forms: (1) Cruciform, "!"-• or Y-
shaped; (2) a single line which may be straight or
curved, transverse or oblique, and occasionally having
many small fissures branching from it. The hilum is,
rarely, centric, more frequently eccentric from 0.44 to
0.25, usually 0.33, of the longitudinal axis. In the extent
of the fissuration and in the range of eccentricity of the
hilum, H. ossultan-pyrrha is nearer to H. pyrrha than
to H. ossultan.

The lamella are often distinct, about as often as noted
under H. pyrrha, and are similar in form and arrange-
ment to those of that starch. The number counted on
the common-size and larger grains varies from 8 to 18,
usually about 12. In the character of the lamellae H.
ossultan-pyrrha is nearer to H. pyrrha than to H. ossul-
tan, but the number is nearer H. ossultan.

HIPPEASTRUM.

415

The size of the grains varies from the smaller which
are 3 by 3/t, to the larger broad forms which are 52 by
46/*, and the larger elongated forms which are 48 by 38^
or, rarely, 70 by 50/t in length and breadth. The com-
mon forms are 26 by 26/*, and 28 by 24/t. In size H.
ossultan-pyrrha more closely resembles H. ossultan than
H. pyrrha.

POLARISCOPIC PROPERTIES.

The figure varies from centric to very eccentric as in
the parents, the mean is slightly more eccentric than in
H. ossultan, but slightly less than in H. pyrrha, and
nearer to the latter. The lines vary from fine to mod-
erately coarse with broadening at the margin as in both
parents ; and they usually intersect obliquely though they
more frequently cross at right angles than in the parents.
The arrangement of a median line with bisected ends is
as frequent as in //. ossultan, but the last two occur a
little more frequently than in H. pyrrha. The lines
are more frequently straight, but bending and bisection
are somewhat more frequent than in the parents, but a
little closer to H. ossultan. Double figures are moder-
ately frequent, as in //. ossultan, more numerous than in
H. pyrrha, and less numerous than in H. ossultan.

The degree of polarization is high to very high (value
87). The same range of variation in the individual
grains as well as in the same aspect of a given grain
occurs as in the parents; but a larger proportion of
grains with very high polarization are present and hence
the mean is higher than in the parents, but nearer to
H. pyrrha.

With selenite the quadrants are generally well de-
fined, but the definition is somewhat less sharp in more
grains than in the parents. The quadrants are gener-
ally unequal in size and regular in shape, though less
frequently in the parents. The colors are generally
pure, about the same degree of purity as in the parents.

In the degree of polarization, H. ossultan-pyrrha is
closer to H. pyrrha than to H. ossultan, but in the charac-
ter of the figure and in the appearance with selenite it is
closer to H. ossultan than to H. pyrrha. A character
appearing in a parent is often accentuated in the hybrid.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderately light to moderately deep blue-violet, the mean
is moderate in depth (value 50), a little deeper in color
and the same tint as in H. ossultan, not quite so deep
in color nor so bluish in tint as in H . pyrrha. The color
deepens to moderately deep to deep, a little deeper than
H. ossultan but not quite so deep as H. pyrrha. With
0.125 per cent Lugol's solution the grains immediately
color a light to moderate blue-violet, a little deeper than
in H. ossultan, the same as in H. pyrrha; the grains
quickly deepen from moderate to deep, a little deeper
than in H. ossultan, about the same as in H. pyrrha.
After heating in water until the grains are gelatinized
and then adding a 2 per cent Lugol's solution, the gela-
tinized grains color a very light to deep blue, rarely with
a reddish tint, the mean is moderate, about the same but
much less reddish in tint than in //. ossultan, a little
lighter and less reddish than in H. pyrrha. The solu-
tion colors a deep indigo-blue, about the same as in both
parents. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solution,

the grain-residues color a light to deep blue, often tinged
with red, the mean is moderate, not quite so reddish but
of the same depth as in H. ossultan, deeper and more
reddish than in H. pyrrha. Most of the capsules color a
light to deep amethyst, with a few moderate old-rose, the
mean is moderately light to moderate, a little lighter
and a little less reddish than in H. ossultan; but both
deeper and more reddish than in H. pyrrha. Qualitatively
and quantitatively the reactions with iodine show a closer
resemblance to H. ossultan than to H. pyrrha, but both
parents and hybrid resemble one another closely.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
a little deeper than in the parents, but closer to H. ossul-
tan, and in half an hour they stain moderate to moder-
ately deep (value 53), a little deeper than in the parents,
but nearer to H. ossultan.

With safranin the grains immediately stain very
lightly, a little lighter than in H. ossultan but about
the same as in H. pyrrha; and in half an hour they stain
moderate to moderately deep (value 58), a little deeper
than in both parents, but nearer to H. ossultan.

The reactions with aniline dyes show a very close
resemblance to H. ossultan than to H. pyrrha, both of
the parents and the hybrid are very close to one another.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 70°
to 72° C., and of all but very rare grains at 72° to 73°,
mean 72.5° C.

The temperature of gelatinization is closer to H.
pyrrha than to H. ossultan.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 4 per
cent of the total starch in 5 minutes ; in about 24 per cent
of the grains and 26 per cent of the total starch in 15
minutes ; in about 34 per cent of the grains and 36 per
cent of the total starch in 30 minutes; in about 35 per
cent of the grains and 40 per cent of the total starch in
45 minutes; in about 36 per cent of the grains and 43 per
cent of the total starch in 60 minutes. (Chart D 43.)

One or more bubbles, more frequently the former,
appear at the hilum; the bubble expands to greater size
in more grains and an enlarged refractive fissure is more
frequent than in the parents, but nearer to H. pyrrha
than to H. ossultan. The lamellae do not become more
distinct ; the entire grain becomes more refractive and a
marginal border of slightly greater ref ractivity is formed,
as noted for the parents. The methods of gelatinization
are similar to those observed in the parents. The pitted
appearance of the starch beneath the capsule is observed
over a larger area of the grain, as well as in a larger num-
ber of grains, than in the parents, but a little closer to
H. ossultan. The fissures formed during the process are
less prominent, and the refractive granules are less
frequently observed than in the parents, but closer to
H. ossultan.

The grains are swollen and slightly to considerably
distorted, but less grains with considerable distortion
than in the parents.

416

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

In the reaction with chloral hydrate H. ossultan-
pyrrha shows qualitatively a very close relationship to the
parents, but is slightly closer to 77. ossultan than to 77.
pyrrlia. A character appearing in a parent is sometimes
further developed in the hybrid.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 1 per
cent of the total starch in 5 minutes ; in about 5 per cent
of the grains and 45 per cent of the total starch in 15
minutes ; in about 43 per cent of the grains and 86 per
cent of the total starch in 20 minutes; in about 72 per
cent of the grains and 96 per cent of the total starch in
25 minutes; in about 99 per cent of the grains and more
than 99 per cent of the total starch in 30 minutes. (Chart
D44.)

The reaction with pyrogallic acid begins immediately.
Complete gelatin izatiou occurs in about 18 per cent of the
entire number of grains and 20 per cent of the total
starch in 5 minutes ; in about 60 per cent of the grains
and 85 per cent of the total starch in 15 minutes ; in about
88 per cent of the grains and 93 per cent of the total
starch in 30 minutes; in about 92 per cent of the grains
and 96 per cent of the total starch in 45 minutes ; in about
95 per cent of the grains and 98 per cent of the total
starch in 60 minutes. (Chart D 41.)

The reaction with nitric acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 6 per
cent of the grains and 19 per cent of the total starch in
15 minutes ; in about 16 per cent of the grains and 40 per
cent of the total starch in 30 minutes ; in about the same
percentage of the grains and 65 per cent of the total starch
in 45 minutes ; in about 22 per cent of the grains and 67
per cent of the total starch in 60 minutes. (Chart D 46.)

The hilum swells but no bubble was detected, about
as in II. ossultan, a little less frequently than in 77.
pyrrlia; and the fissures in the untreated grain become
more refractive than in the parents, but nearer to H.
pyrrlia. The entire grain becomes very refractive, but
the lamella? occasionally become more distinct over the
main body of the grain, more frequently than in the
parents, but nearer that observed in //. pyrrlia than in
H. ossultan. One lamella forms a line of demarcation
between the main body and the border in more grains
than in the parents. The fissures are very deep and
much branched, much more prominent than in H . ossul-
tan and the same as in 77. pyrrlia. The method of gela-
tinization is varied as in both parents; and the lamellae
are disorganized with the appearance of very refractive
granules, more refractive than in H . ossultan and the
same as in H. pyrrlia. The border, which may be either
located only at the distal margin or surround the entire
grain, is more frequently gelatinized before the main
body of the grain and is accompanied by more distortion
than in the parents, but nearer to H. ossultan. The
rupture of the capsule at several points with deep slash-
ing is not so frequent as in the parents, but nearer to
H. pyrrha.

The gelatinized grains are swollen and slightly to
considerably distorted, about as in the parents. A
smaller number of grains are completely gelatinized

but many more are deeply fissured and partially gela-
tinized than in 77. ossullan, so that there is much greater
variation between complete and total gelatinization than
in that parent and in II. pyrrlia.

In the reaction with nitric acid H. ossultan-pyrrha
shows qualitatively a close resemblance to both parents,
but is somewhat nearer to 77. pyrrlia than to H. ossultan.
A character inherited from one or both parents may be
accentuated or lessened in the hybrid.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 30 per cent of the
entire number of grains and 40 per cent of the total
starch in 5 minutes ; in about 90 per cent of the grains
and 95 per cent of the total starch in 15 minutes ; in more
than 99 per cent of the complete and total starch in 30
minutes. (Chart D 47.)

The reaction with hydrochloric acid begins in a few
grains immediately. Complete gelatinization occurs in
about 4 per cent of the grains and 6 per cent of the total
starch in 5 minutes; in about 9 per cent of the grains
and 50 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 82 per cent of the
total starch in 30 minutes; in about 54 per cent of the
grains and 89 per cent of the total starch in 45 minutes ;
in about 67 per cent of the grains and 91 per cent of the
total starch in 60 minutes. (Chart D 48.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 20 per cent of
the total starch in 5 minutes; in about 20 per cent of
the grains and 54 per cent of the total starch in 15
minutes ; in about 37 per cent of the grains and 74 per
cent of the total starch in 30 minutes ; in about 49 per
cent of the grains and 76 per cent of the total starch in
45 minutes; in about 53 per cent of the grains and 78
per cent of the total starch in 60 minutes. ( Chart D 49.)

The reaction with potassium iodide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 4 per
cent of the grains and 10 per cent of the total starch in
15 minutes; in about 13 per cent of the grains and 20 per
cent of the total starch in 30 minutes; in about 17 per
cent of the grains and 25 per cent of the total starch
in 45 minutes; in about 19 per cent of the grains and 33
per cent of the total starch in 60 minutes. (Chart D 50.)

The hilum swells slightly but no bubble was detected
thereat as in //. ossullan, less frequent than in II. pyrrha.
The hilum is frequently fissured and these fissures be-
come enlarged and refractive, more prominent than in
the parents, but nearer to II. pyrrha. The entire grain
becomes very refractive, but in a few grains the lamella?
may become more distinct and a border of slightly greater
refractivity may be separated from the main body of the
grain by one very distinct lamella. The sharper defini-
tion of the lamellae and the presence of a refractive bor-
der is about as frequent as in II. ossultan, but slightly
more so than in 77. pyrrha. Very refractive grains may
become punctated previous to gelatinization, more com-
monly observed than in the parents. Deep fissures of
the same character are formed as noted in the parents,
they are somewhat deeper than in 77. ossultan, about as
deep and branched as in 77. pyrrha. The same methods

HIPPEASTRUM.

417

of gelatinization are observed as those noted for the
parents. The process more frequently starts in the
border either at one or several points following very deep
striation than in the parents, but nearer to // . ossultan.
In addition to the methods of gelatinization noted in the
parents, a mass of interlacing fissures may follow the
punctation or pitting of the grain and the lamellae be
quickly disorganized into very refractive granules. The
lamella of all the grains are usually disorganized into
refractive granules previous to gelatinization as in the
parents. These granules are less resistant than in the
parents, but nearer the resistancy of H. ossultan, the most
resistant starch, however, being located as in the parents.

The gelatinized grains are swollen and slightly to
considerably distorted, not as much distorted in so many
grains as in H. ossultan, but more than in H. pyrrha.
Refractive granules remain in a number of otherwise
completely gelatinized grains; about the same as in H.
ossultan, but less with refractive granules than in
H. pyrrha. Many grains are but little affected beyond
the swelling of the hilum, but gelatinization is further
advanced in a larger percentage of grains than in the
parents, but nearer to H. ossultan.

In this reaction 77. ossultan-pyrrha shows qualita-
tively a very close relationship to both parents, but
slightly nearer to //. ossultan. A character inherited
from one parent is often developed further in the hybrid.

The reaction with potassium sulphocyanate begins
in a few grains in half a minute. Complete gelatiniza-
tion occurs in about 2 per cent of the entire number of
grains and 3 per cent of the total starch in 5 minutes ; in
about 3 per cent of the grains and 10 per cent of the total
starch in 15 minutes; in about 23 per cent of the grains
and 48 per cent of the total starch in 30 minutes ; in about
35 per cent of the grains and 61 per cent of the total
starch in 45 minutes ; in about 50 per cent of the grains
and 70 per cent of the total starch in 60 minutes.
(Chart D 51.)

The hilum enlarges and becomes very distinct as in
the parents, and the fissuring is nearly the same as in
H. ossultan, except that the fissures are more branched,
but not so branched nor so irregular as in H. pyrrha.
The lamellae gradually become very distinct and in some
grains remain so, but in others are obscured as in H.
ossultan. Gelatinization begins at the hilum as in
H. ossulian, and never at both hilum and margin as in
some grains of //. pyrrha. The progress of gelatiniza-
tion is the same as in //. ossultan, except that there are
not so many in which fissuration and granulation of one
segment of the grain occur as in //. ossultan, but more
than in //. pyrrha. The gelatinized grains have the same
appearance as those of the parents.

In the reaction with potassium sulphocyanate H.
ossultan-pyrrha shows qualitatively a closer relationship
to H. ossultan than to II. pyrrha, but the reaction is very
close qualitatively in both parents and in the hybrid.

The reaction with potassium sulphide begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of "grains
and of total starch in 5 minutes; still less than 0.5 per
cent of the grains and of total starch in 15 minutes; in
about 1 per cent of the grains and 3 per cent of the total

starch in 30 minutes ; little if any further advance in 45
and 60 minutes, respectively. (Chart D 52.)

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 2 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 10
per cent of the grains and 27 per cent of the total starch
in 15 minutes; in about 23 per cent of the grains and
35 per cent of the total starch in 30 minutes ; in about
27 per cent of the grains and 43 per cent of the total
starch in 45 minutes ; in about 32 per cent of the grains
and 45 per cent of the total starch in 60 minutes. ( Chart
D53.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatiuization occurs in
about 0.5 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 4 per cent of the total starch in
15 minutes ; in about 3 per cent of the grains and 6 per
cent of the total starch in 30 minutes ; in about 5 per cent
of the grains and 8 per cent of total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart D 54.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 18 per
cent of the grains and 22 per cent of the total starch
in 5 minutes ; in about 82 per cent of the grains and 85
per cent of the total starch in 15 minutes; in about 96
per cent of the grains and 98 per cent of the total starch
in 30 minutes; in more than 99 per cent of both the
grains and total starch in 45 minutes. (Chart D55.)
A small bubble appears at the hilum which in many of
the grains is not inclosed within a fissure; yet a cleft
appears at the hilum more frequently and expands to
greater size than in the parents; but more closely re-
sembles H. pyrrha. The definition of the lamella? and
the refractivity of the border is a little greater in both
cases than in //. ossultan, but about the same as in
H. pyrrha. The method of gelatinization is varied as
noted for the parents. The reaction proceeds from both
ends in many grains, a little less frequently than in
H. ossultan, but more frequently than in H. pyrrha.
In many grains the following is observed : The bubble at
the hilum is very resistant and expands to considerable
size; when gelatinization has almost reached the area
around the hilum, a tortuous fissure is formed which
forces its way through this region, the lamella? located
here often being disorganized by the appearance of re-
fractive granules. This method is similar to one observed
in the parents but the steps are more prominent, the
fissure more tortuous, and the appearance of refractive
granules not observed in the parents.1 The fissures
which appear previous to gelatinization occur a little
more often than in H. ossultan, about the same as in
H. pyrrha. The gelatinized grains are swollen and dis-
torted so that they do not resemble the untreated grain,
as in both parents.

In the reaction with sodium salicylate H. ossultan-
pyrrha shows qualitatively a closer relationship to the
parents, but is a little closer to H. pyrrha than to H.
ossultan. A character inherited from one parent is often
developed further in the hybrid.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in

418

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

less than 0.5 per cent of the entire number of grains and
also total starch in 5 minutes ; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes, respectively. (Chart D 56.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 4 per cent of the
total starch in 30 minutes; very slight advance in 45
minutes ; in about 3 per cent of the grains and 5 per cent
of the total starch in 60 minutes. (Chart D 57.)

The reaction with strontium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; slight advance
in 15 minutes; in about 2 per cent of the grains and
4 per cent of the total starch in 30 minutes ; in about 3
per cent of the grains and 6 per cent of the total starch
in 45 minutes; in about 9 per cent of the grains and 11
per cent of the total starch in 60 minutes. (Chart D 58.)

The reaction with cobalt nitrate begins in rare grains

1 minute. Complete gelatinization occurs in less

in

than 0.5 per cent of the entire number of grains and also
of the total starch in 5 minutes; in about 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes ; slight progress in 30 and 45 minutes ; in about
1 per cent of the grains and 2 per cent of the total starch
in 60 minutes. (Chart D 59.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains, and of total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; little if
any progress noted in 30, 45, and 60 minutes, respec-
tively. (Chart D 60.) The process follows the same
course as that noted for the parents.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the grains and of total starch in
45 minutes ; still in less than 0.5 per cent of the grains
of total starch in 15 minutes; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 30 min-
utes ; little if any progress in 45 and 60 minutes, respec-
tively. (Chart D 61.)

The reaction with barium chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
much less than 0.5 per cent of both the grains and total
starch in 5 minutes ; very little progress in 15, 30, 45, and
60 minutes, respectively. At the end of 60 minutes only
very rare grains are completely gelatinized, still less than
0.5 per cent, and gelatinization occurs in about 0.5 per
cent of the total starch. ( Chart D 62.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in much less than 0.5 per cent of the grains and of total
starch in 5 minutes; slight progress in 15 and 30 min-
utes; still less than 0.5 per cent of the grains gelatinized
and 1 per cent of the total starch in 45 minutes; little
if any progress in 60 minutes. (Chart D 63.)

4. STARCHES OF HIPPEASTRUM DJSONES, H. ZEPHYR,

AND H. DRONES-ZEPHYR.

HlPPEASTRUM DRONES (SEED PARENT).

(Plate 3, fig. 13; Charts D 64 to D 84.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
with the exception of a moderate number of aggregates
of usually 2, sometimes 3 or 4, grains linearly arranged.
There is also, a number of compound grains of two types,
the most common consists of two components, each of
which has a hilum surrounded by several lamellae and the
2 grains surrounded by one or two common secondary
lamellae. The other type shows 2 to 12 hila set close
together and surrounded by 10 to 20 common secondary
lamella?. Long, narrow, root- or finger-like aggregates
or compound grains are characteristic of this starch. The
grains are often somewhat irregular in form and any
irregularities are due to the following causes: (1) To
nipple-like and finger-like protuberances from the proxi-
mal or distal ends or from the sides; (2) shallow notches
and wide depressions in the margin at various points;
(3) a secondary set of lamellae whose longitudinal axis
is at an angle with that of the primary set; (4) a devia-
tion of the longitudinal axis of the primary lamellae with
a consequent bending of the grain at one end. The con-
spicuous forms are round, nearly round, broad and narrow
ovoid, plano-convex, and lenticular. There are also
triangular, long narrow elliptical, irregularly quadrilat-
eral with rounded corners, and pyriform. They are not
flattened.

The hilum is a distinct, moderately small, round or
lenticular spot which is frequently hollowed out into a
cavity and less frequently fissured. The fissuring takes
the form of a small irregular Y or of a large irregularly
branching, transverse, oblique, or longitudinal line.
Often the hila of compound grains are separated by fis-
sures which do not reach the margin of the grain. The
hilum is sometimes centric, but is usually eccentric from
0.45 to 0.3, usually 0.38, of the longitudinal axis.

The lamellce are moderately distinct, rather fine,
continuous rings. Near the hilum they are circular or
lenticular according to the form of the hilum ; through-
out the rest of the grain they are variable in form, only
near the margin do they conform to the outline of the
grain. The number of lamellae counted on the common-
sized and large grains varies from 10 to 25, usually 18.

The size of the smaller grains varies from 3 by 3/*
to the larger broad forms which are 40 by 36^ or even
26 by 40/A in length and breadth, and the larger elon-
gated forms which are 40 by 30/j. in length and breadth.
The common sizes are 26 by 16/*, 26 by 26/*, and 26

POLAKISCOPIC PROPERTIES.

The figure varies from centric to very eccentric. The
lines vary from fine to moderately coarse, more frequently
the former, and while they intersect obliquely in the ma-
jority of the grains yet the intersection may be at right
angles or may be arranged as a median line with bisected
ends. The lines are usually straight with broadening
at the margin, yet they may be either bent or bisected.
Double and multiple figures are quite numerous.

The degree of polarization is high to very high (value
80) and varies in the different grains from moderately

HIPPEASTRUM.

419

high to very high, and frequently there is the same varia-
tion in the same aspect of a given grain.

With selenite the quadrants are usually well denned,
mostly unequal in size, and more frequently regular in
shape. The colors are commonly pure, the yellow is not
quite so often pure as the blue.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color at once
a moderate to a moderately deep blue-violet (value 55),
the color deepens quickly from deep to very deep. With
0.125 Lugol's solution the grains color a light to moder-
ate blue-violet, and the color deepens quickly, moderately
deep to deep. After heating in water until the grains are
gelatinized and then adding a 2 per cent Lugol's solution
the grains color a light to very deep blue, many with a
reddish tint, the mean is moderate to moderately deep.
The solution becomes a deep indigo-blue ; if the prepara-
tion is boiled for 2 minutes and then treated with a 2 per
cent Lugol's solution the grain-residues color a light to
deep blue, the mean moderately deep, some with a reddish
tint ; most of the capsules color a moderately deep to deep
heliotrope and a few color a deep old-rose, the mean
moderately deep to deep ; and the solution colors a very
deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly at
once and in half an hour become moderate to moderately
deep in color (value 58).

With safranin the grains color very lightly at once
and in half an hour become moderate to moderately deep
in color (value 55).

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 72.5°
to 74° C., and of all but very rare grains at 74° to 75°
C., mean 74.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 6 per cent of
the entire number of grains and 9 per cent of the total
starch in 5 minutes; in about 27 per cent of the grains
and 29 per cent of the total starch in 15 minutes; in
about 39 per cent of the grains and 42 per cent of the
total starch in 30 minutes ; in about 47 per cent of the
grains and 50 per cent of the total starch in 45 minutes ;
and about 53 per cent of the total starch in 60 minutes.
( Chart D 64.)

One or more bubbles, more frequently one, appear
at the hilum, and in some grains a fissure at the nilum
becomes enlarged and more refractive. The lamella
grow more distinct in a few grains. The entire grain
appears more refractive and a border of slightly greater
refractivity forms around the margin. The methods of
gelatinization are as follows : A fissure may either proceed
from or intersect the hilum and the process quickly ad-
vances through the mesial region along the course of such
fissure, the most resistant part of the border being the
starch located at the proximal end and sides nearby, one
side frequently proving to be less resistant than the
other. In some grains the entire surface, and in others
one point of the border alone assumes a pitted appear-
ance. Gelatinization of such grains is quite rapid and
is accompanied by much swelling but less distortion of the

capsule than when proceeding less rapidly from one cen-
ter of gelatinization. Irregular fissures may form in the
border, usually at the distal end, and disorganization into
refractive fragments may precede gelatinization of this
area ; the process gradually advances toward the proximal
end, the resistant starch being located as described
above. In other grains the process starts at the distal
end and is quickly followed at the proximal end, gela-
tinization then advancing from both points towards the
hilar region; the bubble at the hilum is expelled as a
fissure furrows through this area leaving a band of re-
sistant starch on either side ; this band becomes striated
and broken into refractive granules previous to gela-
tinization. In the most resistant grains with mark-
edly eccentric hilum, the process starts at the distal
margin and advances towards the proximal end; in the
least resistant of this type no definite fissure is noted
near the distal margin, while in the most resistant a
longitudinal fissure, which is quite deep and branched
towards the extremities, disorganizes even the starch near
the distal margin into refractive granules The gela-
tinized grains are swollen and slightly to considerably
distorted, so that they do not usually resemble the form
of the untreated grain.

The reaction with chromic acid begins in a very few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 60
per cent of the grains and 90 per cent of the total starch
in 15 minutes; in about 84 per cent of the grains and

99 per cent of the total starch in 20 minutes; in about

100 per cent of both the grains and total starch in 25
minutes. (Chart D 65.)

The reaction with pyrogallic acid begins in 1 min-
ute. Complete gelatinization occurs in about 13 per
cent of the entire number of grains and 15 per cent of
the total starch in 5 minutes ; in about 50 per cent of the
grains and 70 per cent of the total starch in 15 minutes ;
in about 82 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 90 per cent of the
grains and 96 per cent of the total starch in 45 minutes ;
in about the same percentage of the grains and 97 per cent
of the total starch in 60 minutes. (Chart D 66.)

The reaction with nitric acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 7 per
cent of the total starch in 5 minutes; in about 29 per
cent of the grains and 32 per cent of the total starch in
15 minutes ; in about 40 per cent of the grains and 70
per cent of the total starch in 30 minutes ; in about 50 per
cent of the grains and 73 per cent of the total starch in
45 minutes; in about 52 per cent of the grains and 78
per cent of the total starch in 60 minutes. (Chart D 67.)

A small bubble appears at the hilum which usually
expands very little and is quite persistent ; a fissure that
is sometimes present at the hilum in the untreated grain
becomes enlarged and very refractive. The entire grain
grows very refractive and the lamellae do not usually
appear more distinct, with the exception of one lamella
which forms a line of demarcation between the main
body of the grain and a border of slightly greater refrac-
tivity. One fissure often intersects the hilum, and some-
what less frequently 2 fissures may proceed distalwards

420

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

from the hilum ; these fissures usually become very deep
and often much branched. The gelatinization of the
grains is varied in character, generally preceded by the
appearance of very refractive granules and often followed
by partial solution at the distal margin. In the grains
with a quite eccentric hilurn gelatinization starts at the
distal margin and advances towards the proximal end,
a narrow band at the proximal end and sides nearby
proving the most resistant part of the grain. When the
hilum is centric or but slightly eccentric, gelatinization is
almost simultaneous from both ends and then advances
towards the hilum, a narrow band for a short distance
at either side of the hilum proving the most resistant part
of the grain. Occasionally the reaction may start in the
border and extend around the grain previous to the gela-
tinization of the main body of the grain; this border
may either be considerably distorted, or the outermost
lamella may be broken down into linearly arranged gran-
ules bounding a much swollen but undistorted border.
In some grains the process proceeds along the course of
sharply defined fissures through the mesial region which
is quickly disorganized into a mass of very refractive
granules, a very refractive and profusely striated border
being the most resistant ; this border is finally disorgan-
ized at the distal margin previous to the disorganization
of the proximal end and sides nearby.

The gelatinized grains are swollen and slightly to
much distorted so that they do not usually resemble the
form of the untreated grain. Many grains are but par-
tially gelatinized, a refractive band and also a mass of
refractive granules proving very resistant. A number
of grains are but little affected by the reagent at the end
of 60 minutes.

The reaction w.ith sulphuric acid begins immediately.
Complete gelatinization occurs in about 48 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes; in over 99 per cent of both the grains and total
starch in 15 minutes; in 100 per cent of both the grains
and total starch in 30 minutes. (Chart D 68.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 12 per cent of
the total starch in 5 minutes ; in about 38 per cent of the
grains and 75 per cent of the total starch in 15 minutes;
in about 50 per cent of the grains and 83 per cent of the
total starch in 30 minutes; in about 58 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 60 per cent of the grains and 92 per cent of the
total starch in 60 minutes. (Chart D 69.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinizatiou occurs in about 13 per
cent of the entire number of grains and 16 per cent of
the total starch in 5 minutes; in about 41 per cent of the
grains and 67 per cent of the total starch in 15 minutes;
in about 60 per cent of the grains and 72 per cent of the
total starch in 30 minutes; in about 61 per cent of the
grains and 81 per cent of the total starch in 45 minutes;
in about 67 per cent of the grains and 83 per cent of the
total starch in 60 minutes. (Chart D 70.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
4 per cent of the grains and 12 per cent of the total

starch in 15 minutes ; in about 14 per cent of the grains
and 29 per cent of the total starch in 30 minutes; in
about 26 per cent of the grains and 38 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 45 per cent of the total starch in 60
minutes. (Chart D 71.)

The hilum swells slightly but a bubble is not formed
and if fissures are located at this region in the untreated
grain they become enlarged and more refractive. The
entire grain grows more refractive but in some grains
the lamellae appear more distinct, especially one which
forms a line of demarcation between the main body of
the grain and a border of slightly greater refractivity
than the main body of the grain. The fissures at the
hilum become more prominent and numerous branches
may proceed from them; 1 or 2 much-branched fissures
may proceed distalwards from the hilum, and sometimes
delicate fissures may radiate from the entire margin of
the hilum. The gelatinization of the grains is varied in
character. In the most quickly gelatinized grains, the
reaction advances from the hilum distalwards through
the mesial region; the lamella along this path are dis-
organized into a mass of refractive granules until a nar-
row, deeply striated band of starch is reached ; this band
being disorganized into linearly arranged very resistant
refractive granules, and these granules are located either
directly at the margin or just within a gelatinized border.
In some grains this band of granules becomes gelatinized,
those at the proximal end and sides nearby proving the
most resistant; in others this band may be broken into
small refractive segments followed by a dissolution of
the capsule at several points and a slitting of the grain.
Gelatinization of the grain is sometimes preceded by a
deeply pitted condition followed by the appearance of
numerous fissures and the rapid disorganization of the
lamellse into irregularly massed refractive granules. In
grains with a quite eccentric hilum the reaction usually
begins at the distal margin and advances towards the
proximal end, while in grains with centric or slightly
eccentric hilum the process may start almost simul-
taneously at both ends and advance towards the hilum.

The gelatinized grains are swollen and slightly to
considerably distorted, so that they do not usually resem-
ble the untreated grain. Eefractive granules in other-
wise gelatinized grains are often present, and many
grains are but little affected at the end of 60 minutes
beyond the swelling of the hilum.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 7 per cent of the entire number of grains
and 11 per cent of the total starch in 5 minutes; in about
26 per cent of the grains and 52 per cent of the total
starch in 15 minutes ; in about 50 per cent of the grains
and 68 per cent of the total starch in 30 minutes; in
about 58 per cent of the grains and 75 per cent of the
total starch in 45 minutes; in about 63 per cent of the
grains and 84 per cent of the total starch in 60 minutes.
(Chart D 72.)

The hilum enlarges slightly and is very distinct, but
no bubble is formed there, and, if the hilum is fissured
in the untreated grain, the fissures become enlarged. In
many of the grains, the lamellae become at first gradually
more distinct, and later are obscured by stria? radiating
from the hilum. Fissures if not already present at the

HIPPEASTRUM.

421

hilum in the untreated grains are soon found, and usually
consist of one (intersecting the hilum longitudinally)
from which several extensive branches arise, and from
these in turn many smaller branches. If the hilum is
eccentric, as is often the case, this fissuration spreads out
to the distal margin and so divides the substance of this
segment of the grain into many fine granules. In the
meantime the material at the sides and at the proximal
end is divided by fine stria? which radiate from the hilum
to the margin. The progress of gelatinization from this
beginning is, first, distalward, the granular material
being moderately rapidly gelatinized, while the more re-
sistant material at the proximal end is pushed to the
margin and there forms a broadly striated, lamellated
band which becomes transformed into rows of granules
as gelatinization progresses and the grain continues to
enlarge, and these granules in turn are gradually gela-
tinized. Often, however, scattered granules remain in the
gelatinized material for a long time after the rest of gela-
tinization is complete, and these are gradually gelatinized
later. The gelatinized grains are much swollen and
usually somewhat distorted, but retain some resemblance
to the form of the untreated grain.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in about 0.5
per cent of the grains and 2 per cent of the total starch
in 15 minutes; in about 1 per cent of the grains and
3 per cent of the total starch in 30 minutes; very slight
progress in 45 minutes ; in about 2 per cent of the grains
and 4 per cent of the total starch in 60 minutes. ( Chart
D73.)

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 3 per cent of the entire number of grains and

6 per cent of the total starch in 5 minutes; in about

7 per cent of the grains and 18 per cent of the total
starch in 15 minutes; in about 20 per cent of the grains
and 43 per cent of the total starch in 30 minutes; in
about 33 per cent of the grains and 45 per cent of the
total starch in 45 minutes; in about 37 per cent of the
grains and 52 per cent of the total starch in 60 minutes.
(Chart D 74.)

The reaction with sodium sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 2 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 7
per cent of the grains and 10 per cent of the total starch
in 15 minutes; in about 10 per cent of the grains and
16 per cent of the total starch in 30 minutes; in about
19 per cent of the grains and 23 per cent of the total
starch in 45 minutes ; in about 22 per cent of the grains
and 27 per cent of the total starch in 60 minutes. ( Chart
D75.)

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 25 per cent of
the total starch in 5 minutes; in about 70 per cent of
the grains and 76 per cent of the total starch in 15 min-
utes; in about 94 per cent of the grains and 96 per cent
of the total starch in 30 minutes; in about 98 per cent
of the grains and over 99 per cent of the total starch
in 45 minutes. (Chart D 76.)

A small bubble appears at the hilum, which is more
frequently not inclosed within a fissure. Very little
expansion of the bubble previous to its expulsion occurs
in the majority of grains, but when inclosed within a
fissure considerable expansion is often observed, although
not uncommonly a cleft already existent at the hilum in
the untreated grain becomes enlarged and more refractive.
The lamellje do not usually become more sharply de-
fined, and a refractive border forms around the main
body of most of the grains. Fissures either proceeding
from or intersecting the hilum sometimes form during
the process of gelatinization ; usually just previous to the
expulsion of the bubble. Gelatinization begins at the
margin of the grain. When the hilum is centric or but
slightly eccentric the process starts almost simultaneously
from both ends and then advances towards the hilum, a
fissure ploughing its way through this area as the bubble
at the hilum is expelled, a narrow band of starch on either
side of the area surrounding the hilum proving the most
resistant. When the hilum is quite eccentric gelatiniza-
tion will begin at the distal margin and the process
will then advance towards the proximal end, a narrow
border of starch at the proximal end and sides nearby
proving the most resistant When a grain has one or more
prominent corners gelatinization often begins at these
points; or if the grain is rounded a refractive border
inclosjng the main body of the grain may become gela-
tinized, and then proceed more quickly from one point
through the rest of the grain.

The gelatinized grains are swollen and distorted so
that they do not resemble the form of the untreated grain.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 1 per cent of
the grains and 2 per cent of the total starch in 15 min-
utes ; slight progress in 30 minutes ; in about 2 per cent
of the grains and 3 per cent of the total starch in 45
minutes ; in about 3 per cent of the grains and 4 per cent
of the total starch in 60 minutes. (Chart D 77.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 4 per cent of the
total starch in 30 minutes; in about 3 per cent of the
grains and 5 per cent of the total starch in 45 minutes;
very little if any further advance in 60 minutes. (Chart
D78.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about
1 per cent of the entire number of grains and 3 per cent
of the total starch in 15 minutes; in about 3 per cent of
the grains and 11 per cent of the total starch in 30 min-
utes ; in about 8 per cent of the grains and 19 per cent
of the total starch in 45 minutes; in about 14 per cent
of the grains and 25 per cent of the total starch in
60 minutes. (Chart D 79.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatiuization occurs in less than

422

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

0.5 per cent of the entire number of grains and also in
the total starch in 5 minutes ; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
slight progress in 30 minutes; in about 2 per cent of
the grains and 3 per cent of the total starch in 45 min-
utes ; little if any further progress in 60 minutes. ( Chart
D80.)

The reaction with copper nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in a
few grains, less than 0.5 per cent of the entire number
of grains, and 1 per cent of the total starch in 5 minutes ;
in about 1 per cent of the grains and 2 per cent of the
total starch in 15 minutes; slight progress in 30 min-
utes; in about 2 per cent of the grains and 3 per cent
of the total starch in 45 minutes; in about the same
percentage of the grains and 4 per cent of the total starch
in 60 minutes. ( Chart D 81.) Gelatinization proceeds
through the mesial region along the course of deep fis-
sures, the reaction in elongated grains being more rapid
at the distal margin.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
as well as in the total starch in 5 minutes; still in less
than 0.5 per cent of the grains and total starch in 15
minutes; in about 0.5 per cent of the grains and 1 per
cent of the total starch in 30 minutes; in about 2 per
cent of the grains and 3 per cent of the total starch in
45 minutes ; little if any further progress in 60 minutes.
(Chart D 82.) Gelatinization proceeds along the course
of deep fissures from the hilum to the distal margin, the
latter region being gelatinized previous to the proximal
end and sides nearby.

The reaction with barium chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains as
well as in the total starch in 5 minutes ; very slight prog-
ress in 15 minutes ; still in less than 0.5 per cent of the
grains and total starch in 30 minutes ; very slight prog-
ress in 45 minutes; still in less than 0.5 per cent of the
grains and 1 per cent of the total starch in 60 minutes.
(Chart D 83.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
as well as in the total starch in 5 minutes; still in less
than 0.5 per cent of the grains and 1 per cent of the total
starch in 15 minutes; slight progress in 30 and 45 min-
utes; in about 1 per cent of the grains and 2 per cent
of the total starch in 60 minutes. (Chart D 84.)

HlPPEASTRUM ZEPHYR (POLLEN PARENT).
(Plate 3, fig. 14; Charts D 64 to D 84.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are less numbers of aggregates and of com-
pound grains than in H. dceones. The grains have the
same characteristics as those described under that parent,
except that the long, narrow, root-like or finger-like
grains noted in that starch are not seen in this. The
grains are more regular in form than those of H. dceones,
and any irregularities which occur are due to the same
causes as have been described in those grains. It is to
be noted, however, that protuberances from the distal and

proximal ends and sides are less numerous and not so
large as in that starch. The conspicuous forms are
nearly round, round, long and slender ovoid, short broad
ovoid with pointed ends, and elliptical. There are also
triangular, plano-convex, and lenticular forms. The
broad forms tend to be somewhat flattened, but the other
forms are not. The grains are, as a rule, more rounded
in form than those of H. dceones, but are very much like
them.

The hilum is less distinct and less frequently fissured
than in H. dceones. The fissures usually have the form
of an irregularly branched transverse, oblique, or longitu-
dinal line, and occasionally small irregular Y-shaped
figures. The hilum is sometimes centric, but usually
eccentric from 0.46 to 0.3, usually 0.4 of the longitudinal
axis. The eccentricity of the hilum is the same as in
H. dceones.

The lamellae are less distinct and less fine than in
//. dceones, but are otherwise similar in form and arrange-
ment. The number counted on the common-sized and
larger grains varies from 8 to 18, usually 14. There are
fewer lamellae on these grains than in H. dceones.

The size of the grains varies from the smaller which
are 2 by 2/t, to the larger broad forms which are 38 by
36/i, and the larger elongated forms which are 38 by 24/x
in length and breadth. The common forms are 26 by
26/t, 26 by 20/x. and less frequently 24 by 14/i. The
grains are about the same common size as those of H.
dceones, though the large grains are slightly less, and
no grains are noted whose transverse exceeds the longi-
tudinal axis in length.

POLARISCOPIC PROPERTIES.

The figure varies from centric to very eccentric,
fewer grains of the extremes are present than in H.
dceones, but a larger number of the mean, hence the
average eccentricity is about the same. The figure is
usually distinct and clean-cut, and the lines vary from
fine to moderately coarse, with more of the former, as in
H. dceones. The lines usually intersect obliquely though
sometimes they are arranged as a median line with
bisected ends and rarely intersect at right angles, and
there are fewer grains with the last two methods of
arrangement than in H. dceones. The lines are usually
straight with broadening towards the margin, but are
sometimes bent and bisected, less frequently than in
//. dceones. Double and multiple figures are present, but
are not quite so numerous as in H. dceones.

The degree of polarization is high to very high (value
83), variation is frequently present in the same aspect
of a given grain; the range of polarization is the same,
but fewer grains with a moderately high degree are pres-
ent, hence the polarization is a little higher than in H.
dceones.

With selenite the quadrants are usually well defined
and generally unequal in size and regular in shape, a
little more clearly defined and a little more frequently
regular than in H. dceones. The colors are generally
pure, the yellow is less frequently pure than the blue,
but the colors are usually purer than in H. dceones.

IODINE REACTIONS.

With 0.25 per cent of Lugol's solution the grains
immediately color a moderate bluish violet (value 50),
less blue in tint and deeper in color than in //. dceones;

HIPPEASTRUM.

423

the color deepens quickly to moderately deep to very
deep, becoming somewhat hluer in tint. With 0.125 per
cent Lugol's solution the grains immediately color a light
blue-violet, lighter and less bluish than in H. dceones;
the color deepens quickly from moderate to moderately
deep, becoming distinctly bluer, a little lighter in color
and a little less reddish than in H. dceones. After heating
in water until the grains are gelatinized and, then adding
a 2 per cent Lugol's solution the grains color a light
to very deep blue, the majority with a reddish tint; the
color is lighter and more grains have a reddish tint than
in //. dceones. The solution becomes a very deep indigo-
blue, about the same as in H . dceones. If the preparation
is boiled for 2 minutes and then treated with an excess
of 2 per cent Lugol's solution the grain-residues color
a moderately light to moderately deep blue, the mean
is moderate, many having a slight reddish tint that is
lighter than in //. dceones. The capsules color a moder-
ately light to moderately deep heliotrope, lighter and less
reddish in tint than in H. dceones. The solution colors a
very deep indigo-blue, about the same as in H. dceones.

ANILINE REACTIONS..

With gentian violet the grains stain very lightly at
once, a little lighter than in //. dceones, and in half an
hour they become moderate to moderately deep (value
55), a little lighter than in H. dceones.

With safranin the grains color very lightly at once
and in half an hour they are moderate to moderately deep
in color (value 55), the same as in H. dceones.

TEMPEBATUKE REACTIONS.

The majority of the grains are gelatinized at 72°
to 73° C., and of all but very rare grains at 73° to
75° C., mean 74° C., practically the same as H. dceones.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 3 per cent of
the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 18 per cent of the grains
and 21 per cent of the total starch in 15 minutes; in
about 29 per cent of the grains and 32 per cent of the
total starch in 30 minutes; in about 32 per cent of the
grains and 36 per cent of the total starch in 45 minutes;
in about 36 per cent of the grains and 39 per cent of the
total starch in 60 minutes. ( Chart D 64.) One or more
bubbles, more frequently the former, appear at the hilum,
and an enlarged and refractive fissure a little less fre-
quently is seen at the hilum than in H. dceones. The
lamellae do not become more distinct as often as in H.
dceones. The entire grain becomes very refractive and
a border of slightly greater refractivity forms around
the margin, but it does not broaden so quickly as in
H. dceones. The methods of gelatinization are very simi-
lar to and quite as varied as in H. dceones. The pitted
appearance of the grain which may precede gelatiniza-
tion appears much less frequently and when present is
more generally localized at the distal margin. The
fissures which form during the process of gelatinization
are usually not quite so deep nor so branched. The
starch at the distal margin of the refractive border is
less frequently disorganized into refractive fragments
or granules previous to gelatinization. The gelatinized
grains are swollen and slightly to considerably distorted,

a little more distorted than in H. dceones, and, as in this
species, they do not usually resemble the form of the
untreated grain.

The reaction with chromic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about
10 per cent of the grains and 50 per cent of the total
starch in 15 minutes; in about 20 per cent of the grains
and 76 per cent of the total starch in 20 minutes; in
about 60 per cent of the grains and 85 per cent of the
total starch in 25 minutes; in about 86 per cent of the
grains and 95 per cent of the total starch in 30 minutes ;
in more than 99 per cent of both the grains and total
starch in 35 minutes ; a trace of starch at the margin in
a few grains is completely gelatinized in 45 minutes.
(Chart D 65.)

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 9 per cent of the entire number of grains and 11
per cent of the total starch in 5 minutes; in about 50
per cent of the entire number of grains and 68 per cent
of the total starch in 15 minutes; in about 80 per cent
of the entire number of grains and 93 per cent of the
total starch in 30 minutes ; in about 82 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 88 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 66.)

The reaction with nitric acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes ; in about 9 per
cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 14 per cent of the grains and
45 per cent of the total starch in 30 minutes; in about
30 per cent of the grains and 60 per cent of the total
starch in 45 minutes ; in about 43 per cent of the grains
and 65 per cent of the total starch in 60 minutes. (Chart
D67.)

A small bubble appears at the hilum and expands
even less, and a fissure is found a little less frequently at
the hilum than in H. dceones, but it becomes enlarged
and refractive as in that parent. The entire grain be-
comes more refractive and the lamellae do not usually
become more distinct with the exception of one which
forms a line of demarcation between the main body and
a border of slightly greater refractivity, and the defini-
tion of the lamellae and the demarcation of the main
body of the grain and its border is somewhat less sharp
than in H. dceones. The character and number of the
fissures formed during the process is the same and the
gelatinization of the grains is varied as in H. dceones, but
the gelatinization of the border previous to that of the
main body of the grain is more frequent, and the refrac-
tive granules formed during the reaction are more re-
sistant than in H. dceones.

The gelatinized grains are swollen and slightly to
much distorted, as in H. dceones. Many grains are but
partially gelatinized, the same region usually being the
most resistant as in H. dceones. A number of grains
are but little affected by the reagent in 60 minutes, more
than in H. dceones.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 55 per cent of

424

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the entire number of grains and 80 per cent of the total
starch in 5 minutes; in about 87 per cent of the grains
and 97 per cent of the total starch in 15 minutes ; in more
than 99 per cent of both the grains and total starch in
30 minutes. ( Chart D 68.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 7 per cent of the
total starch in 5 minutes; in about 25 per cent of the
grains and 60 per cent of the total starch in 15 minutes;
in about 40 per cent of the grains and 73 per cent of the
total starch in 30 minutes; in about 47 per cent of the
grains and 77 per cent of the total starch in 45 minutes ;
in about 52 per cent of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 69.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the entire number of grains and 14 per cent of
the total starch in 5 minutes; in about 30 per cent of
the grains and 56 per cent of the total starch in 15
minutes ; in about 37 per cent of the grains and 72 per
cent of the total starch in 30 minutes; in about 45 per
cent of the grains and 74 per cent of the total starch in
45 minutes; in about 50 per cent of the grains and 75
per cent of the total starch in 60 minutes. (Chart D 70.)

The reaction with potassium iodide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes ; in about 7 per
cent of the grains and 9 per cent of the total starch in
15 minutes; in about 11 per cent of the grains and 20 per
cent of the total starch in 30 minutes; in about 16 per
cent of the grains and 25 per cent of the total starch
in 45 minutes ; in about 22 per cent of the grains and 30
per cent of the total starch in 60 minutes. (Chart
D 71.) The hilum, as in H. dceones, swells slightly and
no bubble is detected there; but the enlarged refractive
fissures at the hilum appear with a little less frequency
than in H. dceones. The entire grain becomes more
refractive, but the lamellae do not appear more distinct
with the exception of one which may form a demarcation
between the main body and a slightly more refractive
border. The definition of the lamellae and the demarcation
of the main body of the grain from the border is a little
less sharp than in //. dceones. The fissures formed dur-
ing the process are of similar character but a little less
prominent, and the gelatinization of the grains is as
varied in character as described in H. dceones, but the
pitted appearance of the grain previous to gelatinization
is less frequent, and more grains are disorganized into
more refractive granules previous to gelatinization. The
gelatinized grains are swollen and slightly to considerably
distorted; a little more distortion than in //. dceones.
They do not usually resemble the untreated grain as in
that parent. Refractive granules in otherwise gelatin-
ized grains are frequently present, and many grains are
but little affected at the end of 60 minutes, beyond the
swelling of the hilum, even more than in H. dwones.

The reaction with potassium sulpliocyanaie begins in
a few grains in half a minute. Complete gelatinization
occurs in about 2 per cent of the entire number of grains
and 6 per cent of the total starch in 5 minutes ; in about
7 per cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 25 per cent of the grains and

50 per cent of the total starch in 30 minutes ; in about 40
per cent of the grains and 65 per cent of the total starch
in 45 minutes; in about 52 per cent of the grains and
75 per cent of the total starch in 60 minutes. (Chart
D 72.) The hilum swells somewhat, and becomes as dis-
tinct as in H. dceones, and if fissures are present in the
untreated grain they become larger; if not present they
soon appear, usually as a single transverse, oblique, or
longitudinal cleft with 2 or 3 large branches which divide
the central material into large, irregularly shaped gran-
ules. The lamellae become distinct and then are ob-
scured by fine striae. Gelatinization usually begins at the
hilum, and occasionally in a lenticular-shaped grain at
the margin at either end; previous to this the grain
becomes covered by fine striae radiating from the hilum
to the margin. The hilum and the grain enlarge, the
more resistant material is pushed to the margin where
it forms a lamellated, coarsely striated band, which, as
gelatinization and swelling go on, becomes transformed
into from two to several rows of granules which grad-
ually gelatinize It is to be noted that gelatinization often
progresses more rapidly to the margin in one direction
than in others, and that there is a fair number of grains
in which gelatinization progresses as in H dceones. The
gelatinized grains are very large, rather thick walled, and
somewhat distorted, but bear some resemblance to the
untreated grain as in H. dceones.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 2 per cent of the total starch
in 5 minutes; in about 2 per cent of the grains and 3
per cent of the total starch in 30 minutes ; little if any
further advance in 45 minutes; and 4 per cent of the
total starch in 60 minutes. (Chart D 73.)

The reaction with sodium hydroxide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
3 per cent of the grains and 6 per cent of the total starch
in 15 minutes; in about 17 per cent of the grains and 35
per cent of the total starch in 30 minutes; in about
28 per cent bf the grains and 42 per cent of the total
starch in 45 minutes ; in about 36 per cent of the grains
and 48 per cent of the total starch in 60 minutes. (Chart
D74.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch in
15 minutes; in about 6 per cent of the grains and 10
per cent of the total starch in 30 minutes ; in about 8 per
cent of the grains and 14 per cent of the total starch in
45 minutes; in about the same percentage of the grains
and 15 per cent of the total starch in 60 minutes. (Chart
D 75.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 16 per
cent of the entire number of grains and 19 per cent of
the total starch in 5 minutes; in about 75 per cent of the
grains and 79 per cent of the total starch in 15 minutes;
in about 98 per cent of the grains and more than 99 per

HIPPEASTRUM.

425

cent of the total starch in 30 minutes ; in more than 99
per cent of both the grains and total starch in 45 min-
utes. (Chart D 76.) A small bubble appears at the
hilum and in most of the grains is not so frequently
inclosed within a fissure, but reacts as described in PI.
dccones. The definition of the lamellae and the formation
of the refractive border is the same as in H. dceones.
Fissures either proceeding from or intersecting the hilum
are less frequently formed just previous to the expulsion
of the bubble than in H. dceones. Gelatinization begins
at the margin of the grain, and the various methods are
found which are described in H. dceones, but the process
in more grains begins at the distal margin and progresses
towards the proximal end. The gelatinized grains are
swollen and much distorted so that they do not resemble
the untreated grain, as in H. dceones.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
also in the total starch in 5 minutes; in about 0.5 per
cent of the grains and 1 per cent of the total starch in
15 minutes ; in about 1 per cent of the grains and 2 per
cent of the total starch in 30 minutes; in about 2 per
cent of the grains and 3 per cent of the total starch in
45 minutes; very little if any further advance in 60
minutes. ( Chart B 77.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2 per
cent of the total starch in 5 minutes ; in about 2 per cent
of the grains and 3 per cent of the total starch in 15
minutes; slight progress in 30 minutes; and in about 3
per cent of the grains and 4 per cent of the total starch
in 45 minutes; little if any further advance in 60 min-
utes. ( Chart D 78.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3 per
cent of the total starch in 5 minutes ; in about 4 per cent
of the grains and 5 per cent of the total starch in 15
minutes ; in about 5 per cent of the grains and 7 per cent
of the total starch in 30 minutes ; in about 6 per cent of
the grains and 9 per cent of the total starch in 45 min-
utes; in about 9 per cent of the grains and 14 per cent of
the total starch in 60 minutes. (Chart D 79.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization was not observed
among the grains, and the process has begun in but few,
much less than 0.5 per cent of both the entire number
of grains and total starch, in 5 minutes ; complete gela-
tinization occurs in about 1 per cent of the entire num-
ber of grains and 2 per cent of the total starch in 15 min-
utes ; in about 2 per cent of the grains and 3 per cent of
the total starch in 30 minutes ; about the same in both in
45 and 60 minutes. (Chart D 80.)

The reaction with copper nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and total
starch in 5 minutes; slight progress in 15 and 30 min-
utes ; in about 0.5 per cent of the grains and 1 per cent
of the total starch in 45 minutes ; in about 1 per cent of
the grains and 2 per cent of the total starch in 60 min-
4

utes. (Chart D 81.) The reaction proceeds through the
mesial region along the course of deep fissures, in elon-
gated forms gelatinization of the distal margin being
completed before the proximal end.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
rare grains and has begun in but rare grains, much less
than 0.5 per cent, of both the entire number of grains
and total starch in 5 minutes; complete gelatinization
occurs in about 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes; in about 1.5 per cent of the
grains and 3 per cent of the total starch in 45 minutes ;
in about the same in 60 minutes. (Chart D 82.) The
reaction proceeds along the fissures through the mesial
region, the distal margin being more quickly gelatinized
than the proximal end.

The reaction with barium chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains as
well as in the total starch in 5 minutes ; very little if any
progress in 15 minutes; still but rare grains completely
gelatinized and 0.5 per cent of the total starch in 30
minutes; in about the same percentage of the grains and
1 per cent of the total in 45 minutes ; very little if any
further advance in 60 minutes. (Chart D 83.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
as well as in the total starch in 5 minutes ; in about 0.5
per cent of the grains and 1 per cent of the total starch
in 15 minutes; slight progress in 30 minutes; in about
1 per cent of the grains and 2 per cent of the total starch
in 45 minutes; very little if any further advance in 60
minutes. (Chart D 84.)

HIPPEASTRUM DRONES-ZEPHYR (HYBRID).

(Plate 3, fig. 15; Charts D 64 to D 84.)
HISTOLOOIC PROPERTIES.

In form the grains are generally simple and isolated.
There are more grains in aggregates and more compound
grains than in either parent; in this respect the hybrid
is nearer to H. dceones. The long, slender, finger-like and
root-like compound grains and aggregates characteristic
of H. dceones are not noted here. The grains are less
regular than those noted under either parent, but nearer
to H. dceones. The irregularities are due to the same
causes as in the parents. The conspicuous forms are
nearly round, round, pure ovoid, and plano-convex.
There are also reniform, triangular, and elliptical forms.
In form //. dceones-zephyr is somewhat nearer H. zephyr
than //. dceones, though the grains of all three starches
so closely resemble one another that nearly all differences
are of minor importance.

The hilum is as distinct as in H. dceones and is more
frequently fissured than in either parent, and in this the
grains are closer to H. dceones. The fissures are of the
same character as those noted in the parents, with a pre-
dominance of the large, irregularly branching, trans-
verse, oblique or longitudinal lines which are more char-
acteristic of H. zephyr than those of H. dceones. The

426

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

hilum is sometimes centric, but usually is eccentric from
0.44 to 0.29, commonly 0.38 of the longitudinal axis.
In character and in degree of eccentricity of the hilum
H. dceones-zephyr is somewhat nearer to H. dceones than
to H. zephyr.

The lamella are as fine, but not so distinct, as in H.
dceones, and not so fine but more distinct than in H.
zephyr; and the arrangement is the same as in both
parents. The number counted on the common-sized and
larger grains varies from 8 to 20, usually 18. In the
character and the number of the lamellae H. dceones-
zephyr is somewhat closer to H. dceones than to H. zephyr.

In size the grains vary from the smaller which are
3 by 3/x, to the larger broad forms which are 38 by 34jn,
and 38 by 40/* in length and breadth, and the larger
elongated forms which are 36 by 28/*, rarely 46 by 34/*
in length and breadth. The common-sized grains are
24 by 20;u, 24 by 24/*, and 26 by 2 0/t ; slightly smaller than
those of either parent, but the large grains are slightly
nearer to those of H. zephyr.

POLA.RISCOPIC PROPERTIES.

The figure varies from centric to very eccentric as
in both parents, but since more of the centric type is
present the degree of eccentricity is slightly less than in
either parent. The lines have the same character and
variation in arrangement as in both parents, but more
frequently intersect at right angles than in either parent,
in which it is somewhat closer to H. dceones. The lines
are usually straight and broaden towards the margin,
they are less frequently either bent or bisected than in
either parent, and hence are little closer in this respect
to H. dceones. Double and multiple grains are present,
but are less frequent than in either parent, which charac-
teristic is closer to H. zephyr.

Degree of polarization is high to very high (value
85), and the same range of polarization appears in the
individual grains and in the same aspect of a given grain
as in the parents, but since much fewer of the moderately
high are found, and the variation in the same aspect of a
given grain is much less frequent, the degree of polariza-
tion is higher than in either parent, but is nearer H.
zephyr.

With selenite the quadrants are usually well defined,
the definition is sharper than in either parent, but is
closer to H. zephyr. The quadrants are unequal in size
in the majority of grains, yet they are equal in size in
many more grains than in either parent. The colors are
usually pure, more frequently than in either parent, but
in purity the grains are closer to H. zephyr.

In the degree of polarization, the characters of the
figures, and the appearances with selenite, H. dceones-
zephyr is, on the whole, somewhat closer to H. zephyr
than to H. dceones, though being close to both parents,
in certain respects closer to one and in others to the
other parent. A character found in the parents may be
further developed in the hybrid.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderate blue-violet (value 50), slightly
less bluish in tint and somewhat lighter in color than
in H. dceones, and slightly more bluish in tint, but of
the same depth of color as in H. zephyr; the color deepens

quickly to deep, becoming bluer in tint, a little deeper
than in H. dceones and the same as in //. zephyr. After
heating in water until the grains are gelatinized and
then adding a 2 per cent Lugol's solution the grains
color a very light to deep blue, the majority light, the
mean being moderately light to moderate, and a reddish
tint is rarely present. The color is much lighter and
purer than in either parent, but is closer to H. zephyr.
The solution becomes a very deep indigo-blue, the same
depth as in both parents. If the preparation is boiled
and then treated with an excess of 2 per cent Lugol's
solution the grain-residues color a light to deep blue, the
majority being moderately deep, usually with a reddish
tint. They are slightly lighter in color than in H . dceones
and deeper than in H. zephyr, and more reddish in tint
than in either parent. The capsules color a light to deep
old-rose, lighter than H. dceones and deeper than in
H. zephyr, and with more of a reddish tint than in either
parent. The solution colors a very deep indigo-blue, the
same as in both parents. Qualitatively and 'quantita-
tively the reaction with iodine shows a close relationship
to both parents, but slightly nearer to H. zephyr than to
H . dceones.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
little lighter than in H. d&ones, the same as in H.
zephyr; in half an hour they are moderate in color (value
50), lighter than in either parent, but nearer to H.
zephyr.

With safranin the grains color very lightly at once,
the same as in both parents; and in half an hour they
become moderate to moderately deep in color (value 55),
the same as in both parents.

The reactions with aniline stains show a very close
resemblance to both parents, but somewhat nearer to
H. zephyr.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 72°
to 73° C., and of all but very rare grains at 73.5° to
74.5° C., mean 74° C.

The temperature of gelatinization of H. dceones-
zephyr is the same as of H. zephyr, and very little less
than of H. dceones.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about 11
per cent of the grains and 13 per cent of the total starch
in 15 minutes; in about 13 per cent of the grains and

14 per cent of the total starch in 30 minutes; in about

15 per cent of the grains and 17 per cent of the total
starch in 45 minutes; in about 16 per cent of the grains
and 18 per cent of the total starch in 60 minutes. (Chart
D64.) One or more bubbles, more frequently the for-
mer, appear at the hilum, as in both parents, and an
enlarged and refractive fissure is observed at the hilum a
little more frequently than in the parents, which is a little
closer to H. dceones. The lamella do not usually become
more distinct, not quite so frequently as in H. dceones,
but as frequently as in H. zephyr. The entire grain
becomes refractive; and a marginal border of greater

HIPPEASTRUM.

427

ref ractivity forms as in the parents ; it broadens a little
less rapidly than in H. dceones, and the same as in H.
zephyr. The methods of gelatinization are the same as
described under both parents. The pitted appearance
usually appears in the border, often at one point, and
less frequently over the entire surface of the grain than in
H. dceones, but more frequently than in H . zephyr. The
border of the grain is sometimes penetrated with moder-
ately deep irregular fissures which may break the border
into refractive fragments previous to gelatinization, as in
H. dceones, but more frequently than in H. zephyr. The
formation of fissures and of refractive granules during
the gelatinization of the grains is the same as in H.
dceones, a little more prominent than in H. zephyr. The
gelatinized grains are swollen and slightly to consider-
ably distorted, a little less distortion than in the parents ;
but a little closer to H . dceones than to H. zephyr in this
respect.

In this reaction H. dceones-zephyr shows qualitatively
a very close relationship to both parents, but a little closer
to H. dceones in the more important steps. A character
observed in the parents is frequently developed further
in the hybrid.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 7 per cent of the
entire number of grains and 30 per cent of the total starch
in 5 minutes; in about .5 7 per cent of the grains and 80
per cent of the total starch in 15 minutes; in about 80
per cent of the grains and 90 per cent of the total starch
in 20 minutes; in more than 99 per cent of both the
grains and the total starch in 25 minutes ; only a portion
of the margin of a few grains remains ungelatinized.
Complete gelatinization occurs in 100 per cent of both
the grains and total starch in 30 minutes. (Chart D 65.)

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 15 per cent of
the entire number of grains and 17 per cent of the total
starch in 5 minutes; in about 67 per cent of the grains
and 80 per cent of the total starch in 15 minutes; in
about 75 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 85 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
in about 93 per cent of the grains and 98 per cent of
the total starch in 60 minutes. (Chart D 66.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about 6
per cent of the entire number of grains and 7 per cent of
the total starch in 5 minutes ; in about 29 per cent of the
grains and 34 per cent of the total starch in 15 minutes;
in about 50 per cent of the grains and 73 per cent of the
total starch in 30 minutes ; in about 55 per cent of the
grains and 79 per cent of the total starch in 45 minutes ;
in about 60 per cent of the grains and 85 per cent of the
total starch in 60 minutes. (Chart D 67.) A small
bubble may appear at the hilum and have the same char-
acteristics as in the parents, but an enlarged fissure is
more frequently observed than in either parent, which
is a little closer to H. dceones. The entire grain becomes
very refractive and the lamella? frequently do not be-
come more distinct, but the definition of both the lamellae
in the main body of the grain and the one lamella forming
a line of demarcation between this region and a more

refractive border becomes sharper than in either parent,
but nearer to H. dceones. The fissures formed during
the reaction are of similar character and number to those
noted in the parents. The gelatinization of the grains
is varied as in the parents, but the refractive border is
more frequently gelatinized previous to the main body
than in the parents, in which H. dceones-zephyr more
closely resembles H. dceones. The most resistant areas
are those noted in the parents, but the refractive granules
are less resistant than in the parent, in which H . dceones-
zephyr is closer to H. dceones. The gelatinized grains
are swollen and slightly to much distorted as in the
parents. Many of the grains are but partially gela-
tinized and some grains are but little affected at the
end of 60 minutes, though less than in the parents, in
which respect they more closely resemble H. dceones. In
this reaction H . dceones-zephyr shows qualitatively a very
close resemblance to the parents, but is a little closer to
H. dceones than to H. zephyr. A character appearing
in one parent is often further developed in the hybrid.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 65 per cent of
the entire number of grains and 81 per cent of the total
starch in 5 minutes; in about 93 per cent of the grains
and 97 per cent of the total starch in 15 minutes; in
about 98 per cent of the grains and more than 99 per
cent of the total starch in 30 minutes. (Chart D 68.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the entire number of grains and 8 per cent of the
total starch in 5 minutes; in about 38 per cent of the
grains and 70 per cent of the total starch in 15 minutes;
in about 54 per cent of the grains and 78 per cent of the
total starch in 30 minutes; in about 58 per cent of the
grains and 83 per cent of the total starch in 45 minutes ;
in about 78 per cent of the grains and 86 per cent of
the total starch in 60 minutes. (Chart D 69.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 13 per
cent of the entire number of grains and 16 per cent of
the total starch in 5 minutes; in about 39 per cent of the
grains and 60 per cent of the total starch in 15 minutes ;
in about 53 per cent of the grains and 70 per cent of the
total starch in 30 minutes; in about 61 per cent of the
grains and 77 per cent of the total starch in 45 minutes;
in about 64 per cent of the grains and 83 per cent of the
total starch in 60 minutes. (Chart D 70.)

The reaction with potassium iodide begins in a few
grains in half a minute. Complete gelatinization occurs
in but rare grains, less than 0.5 per cent of the entire
number of grains and 2 per cent of the total starch in 5
minutes; in about 3 per cent of the grains and 10 per
cent of the total starch in 15 minutes; in about 20 per
cent of the grains and 27 per cent of the total starch in
30 minutes; in about 23 per cent of the grains and 33
per cent of the total starch in 45 minutes; in about 30
per cent of the grains and 42 per cent of the total starch
in 60 minutes. (Chart D 71.)

The hilum swells slightly and a bubble is occasionally
detected thereat, also the fissures when present at the
hilum become enlarged and more refractive; the pres-
ence of a bubble is more frequent and the fissures more

428

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

prominent than in the parents, but a little closer to H.
dceones than to H. zephyr. The entire grain becomes
very refractive and one lamella often forms a line of
demarcation between the main body of the grain and a
border of slightly greater refractivity, as in the parents.
The lamellae do not become more distinct in the majority,
yet the definition is a little sharper in more grains and
the border is a little more prominent than in the parents,
and hence there is a closer resemblance to //. dceones.
The fissures formed during the process are of similar
arrangement and character to those of the parents, as
prominent as in //. dceones, but a little deeper and more
prominent than in H. zephyr. The gelatinization of the
grain is varied in character as in the parents, but the
pitted appearance of the grain previous to gelatinization
is found in more grains than the parents, hence they have
a little closer resemblance to H. dceones than to H. zephyr.
The disorganization of the starch is usually followed by
the appearance of refractive granules which are a little
less resistant than in the parents and hence closer to those
observed in //. dceones.

The gelatinized grains are swollen and slightly to
considerably distorted, a little more distorted than in
either parent, but a little closer to H. zephyr, and they
do not usually resemble the untreated grain as in the
parents. Fewer grains containing refractive granules
when otherwise gelatinized are found than in the parents,
and also a smaller number which have been but little
affected by the reagent are observed than in the parents,
hence in this respect more closely following H. dceones.

In the reaction with potassium iodide //. dceones-
zephyr shows qualitatively a very close resemblance to
both the parents, but a little nearer to H. dceones than to
H. zephyr. A character found in the parents is often
further developed in the hybrid.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization
occurs in about 4 per cent of the entire number of grains
and 8 per cent of the total starch in 5 minutes ; in about
28 per cent of the grains and 34 per cent of the total
starch in 15 minutes ; in about 45 per cent of the grains
and 59 per cent of the total starch in 30 minutes ; in about
56 per cent of the grains and 62 per cent of the total
starch in 45 minutes; in about 58 per cent of the grains
and 80 per cent of the total starch in 60 minutes. ( Chart
D 72.) The hilum enlarges somewhat and is very dis-
tinct, as in the parents; and the lamella? gradually
become distinct, but later obscured. The formation of
fissures at the hilum and of striae radiating from the
hilum to the margin is the same as in H. dceones. Gela-
tinization usually begins at the hilum, but in a few
grains it begins at the margin on either side, as in H.
zephyr. In the majority of the grains the process of
gelatinization is the same as that described under H.
dceones, but in a few it is the same as that described
for a certain number of grains under H. zephyr.

The gelatinized grains are large, rather thick-walled,
and somewhat distorted, but bear some resemblance to
the untreated grain, as in the parents. In this reaction
H. dceones-zephyr, except in a few grains, shows a closer
resemblance to //. dceones than to H. zephyr, but the
reaction shows a very close relationship between both the
parents and the hybrid.

The reaction with potassium sulphide begins in rare
grains in about 1 minute. Complete gelatinization
occurs in but rare grains, less than 0.5 per cent of the
entire number of grains and 1 per cent of the total
starch in 5 minutes ; in about 0.5 per cent of the grains
and 1 per cent of the total starch in 15 minutes ; in about
1 per cent of the grains and 2 per cent of the total starch
in 30 minutes; in about the same percentage of the grains
and 3 per cent of the total starch in 45 minutes ; in about
the same percentage of the grains and slight progress,
about 4 per cent in the total starch in 60 minutes.
(Chart D73.)

The reaction with sodium hydroxide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 11 per cent of the total starch in
15 minutes; in about 19 per cent of the grains and 41
per cent of the total starch in 30 minutes ; in about 43
per cent of the grains and 48 per cent of the total starch
in 45 minutes; in about 50 per cent of the grains and 58
per cent of the total starch in 60 minutes. (Chart D 74.)

The reaction with sodium sulphide begins in very rare
grains in 1 minute. Complete gelatinization occurs in
only rare grains, less than 0.5 per cent of the entire num-
ber of grains and also of the total starch in 5 minutes ;
in less than 0.5 per cent of the grains and 1 per cent of
the total starch in 15 minutes; in about 1 per cent of
the grains and 7 per cent of the total starch in 30 min-
utes ; in about 2 per cent of the grains and 10 per cent
of the total starch in 45 minutes ; in about 3 per cent of
the grains and 14 per cent of the total starch in 60 min-
utes. ( Chart D 75.)

The reaction with sodium sattcylate begins imme-
diately. Complete gelatinization occurs in about 13 per
cent of the entire number of grains and 17 per cent of
the total starch in 5 minutes; in about 58 per cent of
the grains and 65 per cent of the total starch in 15 min-
utes ; in about 92 per cent of the grains and 95 per cent
of the total starch in 30 minutes; in about 98 per cent
of the grains and 99 per cent of the total starch in 45
minutes. (Chart D 76.)

A small bubble appears at the hilum which is a little
more frequently inclosed within an enlarged fissure than
in the parents, more closely resembling //. dceones in
this respect. In most of the grains the lamellae do not
become more distinct, yet the definition is sharper in
more grains than in the parents. A refractive border
is, formed as in both parents, but the lamella? forming
the border become clearly defined in more grains. Gela-
tinization begins and proceeds as noted in the parents,
but it advances from the distal to the proximal end in
more grains than in //. dceones, but in not quite so
many as in H. zephyr. The resistant starch which may
be found either at the proximal end and sides nearby, or
in a narrow band at either side of a centric or nearly
centric hilum, is more quickly gelatinized than in the
parents. In a few grains a delicate fissure may proceed
distalwards from the hilum previous to expulsion of the
bubble at the hilum as frequently as in //. dceones and
more frequently than in //. zephyr. The gelatinized

HIPPEASTRUM — H.EMANTHUS.

429

grains are swollen and distorted so that they do not
resemble the untreated grain, as in both parents.

In the reaction with sodium salicylate H. dceones-
zephyr shows qualitatively a very close relationship to
both parents, the same to one as to the other, but a charac-
ter which appears in the parents is often further devel-
oped in the hybrid.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and also of the total starch in 5 minutes ; complete gela-
tinization occurs in about 1 per cent of the grains and
2 per cent of the total starch in 15 minutes; in about
2 per cent of the grains and 3 per cent of the total starch
in 30 minutes ; in about 3 per cent of the grains and 5 per
cent of the total starch in 45 minutes; little if any
further advance in 60 minutes. (Chart D 77.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in about the
same percentage of the grains and 2 per cent of the total
starch in 15 minutes; in about 2 per cent of the grains
and 3 per cent of the total starch in 30 minutes; little
if any further advance in 45 and 60 minutes. (Chart
D78.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch in
15 minutes ; in about 4 per cent of the grains and 9 per
cent of the total starch in 30 minutes; in about 6 per
cent of the grains and 13 per cent of the total starch in
45 minutes ; in about 13 per cent of the grains and 23 per
cent of the total starch in 60 minutes. (Chart D 79.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in rare
grains and the process has begun in but few, much less
than 0.5 per cent of both the entire number of grains and
total starch in 5 minutes ; complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per. cent of the total starch in 15 minutes; in about
1 per cent of the grains and 1.5 per cent of the total

starch in 30 minutes; about the same in both 45 and
60 minutes. (Chart D 80.)

The reaction with copper nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in a
few grains, less than 0.5 per cent of the entire number
of grains and 0.5 per cent of the total starch in 5 min-
utes; in about 1 per cent of the grains and 1.5 per cent
of the total starch in 15 minutes; slight progress in 30
minutes; in about 1.5 per cent of the grains and 2 per
cent of the total starch in 45 minutes; about the same
in 60 minutes. (Chart D 81.) Gelatinization proceeds
through the mesial region along the course of deep fis-
sures, the process being completed at the distal margin
more rapidly than at the proximal end in elongated
grains.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization occurs in
very rare grains and the process has begun in but rare
grains, much less than 0.5 per cent of both the entire
number of grains and total starch in 5 minutes ; complete
gelatinization occurs in about 0.5 per cent of the entire
number of grains and 1 per cent of the total starch in
15 minutes; in about 1 per cent of the grains and 1.5 per
cent of the total starch in 30 minutes ; very little if any
further progress in 45 and 60 minutes. (Chart D 82.)

The reaction with barium chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains,
and also the total starch in 5 minutes; in less than 0.5
per cent of the grains and total starch in 15 minutes;
in about 0.5 per cent of the grains and 1 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes. ( Chart D 83.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. No complete gelatinization was ob-
served among the entire number of grains, but about 1
per cent of the total starch is gelatinized in 5 minutes ;
in about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 15 minutes; in about 1
per cent of the grains and 3 per cent of the total starch
in 30 minutes; very slight advance in 45 minutes; in
about 2 per cent of the grains and 4 per cent of the total
starch in 60 minutes. (Chart D 84.)

3. H^EMANTHUS.

This genus comprises about 40 species of African
bulbous plants which for the most part are natives of the
Cape region. Baker (Amaryllideas, p. 62) divides them
into 4 subgenera : Nerissa, Gyaxis, Melicho-, and Diacles.

Starches were obtained from two sets of parent-
stocks and hybrids :

5. Hcemanthus katherince Baker, H. magnificus Herb. (H.

puniceus var. magnified Herb., H. rouperi) , and the hybrid
H. andromeda. The specimen of H. katherince was obtained
from E. H. Krelage & Son, Haarlem, Holland; that of H.
m-agnificus from Haage & Schmidt, Erfurt, Germany; and
that of H. andromeda from Van Velsen Brothers, Overveen,
Holland.

6. Hcemanthus katherince Baker, H. puniceus Linn. (H.

redoubteanus Roem.), and the hybrid H. konig albert.
All three specimens were from the gardens of E. H. Krel-
age & Son, Haarlem, Holland.

5. STARCHES OF H^EMANTHUS KATHERIN.S;, H. MAO-

NIFICUS., AND H. ANDEOMEDA.

H^EMANTHUS KATHERIN^E (SEED PARENT).

(Plates 3 and 4, figs. 16 and 19; Charts D 85 to D 105.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated
with the exception of a small number which occur in
aggregates, generally of 2 to 5 components. Pressure
facets are rarely observed. Few compound grains of
usually 2 or 3, rarely as many as 6, components are pres-
ent. The grains are frequently irregular, owing chiefly
to the following causes : (1) The formation of a secondary
set of lamellae placed at various angles to the primary set ;
(2) to a slight shifting of the longitudinal axis of the
primary set of lamellae with a resultant curvature at

430

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

one end of the grain; (3) to protuberances at different
points which vary from small nipple-like to finger-shaped
processes. The components of the aggregates are usually
compactly arranged, but three in linear arrangement
are rarely observed. The conspicuous forms are ellip-
soidal, ovoid, elongated ovoid, bean-shaped triangular
with rounded angles, pyriform, and lenticular. There
are also club-ishaped, spindle-shaped, napiform, rod-
shaped with curved ends, imperfect quadrangular,
T-shaped, and indefinite forms. The grains are some-
what flattened.

The hilum is usually very indistinct, but when demon-
strable it appears as either a small, round, or elliptical
spot which varies in position from centric to quite eccen-
tric. The eccentricity has a range usually of about
0.2 to 0.25, rarely as much as 0.15, of the longitudinal
axis. The hilum is, as a rule, not fissured.

The lamelltf are usually very indistinct. When ob-
served near the hilum, they form moderately fine rings,
which according to the shape of the hilum are circular or
elliptical, but most of the lamellae closely follow the out-
line of the grain. The lamellae are rather fine with
occasionally one or two that are less fine and located at
varying distances from the hilum. On grains of medium
size about 8 to 10, and on the larger ones 16, rarely 20,
may be counted.

The size varies from the smaller which are 4 by 3/*,
to the larger which are usually 38 by 20/t, rarely 46 by
20^1, in length and breadth. The common size is about
26 by 14/t.

POLARISCOPIC PROPERTIES.

The figure is centric to quite eccentric, and fairly
clear-cut. The lines vary from rather fine to quite broad,
and more frequently intersect obliquely. In the bean-
type they are so arranged as to form a mesial line with
bisected ends. The lines are often bent and bisected.
Double figures, either in the compound grains or aggre-
gates are rarely observed.

The degree of polarization is high to very high (value
75). There is considerable variation in the different
grains, the range being from fair to quite high, with
the majority fairly high. A variation is also frequently
observed in the same aspect of a given grain.

With selenite the quadrants are usually well defined
in the majority of grains, and usually unequal in size and
irregular in shape. The colors may be pure, but some-
times the blue, but more often the yellow, are not quite
pure.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color at once
a moderate to light violet (value 45) with a slight
reddish tint which deepens rapidly to a moderately
deep blue-violet. With 0.125 Lugol's solution the
grains color a light violet with reddish tint which
gradually becomes slightly deeper and much more blue.
After heating in water until the grains are gelatinized,
and then adding a 2 per cent Lugol's solution, the
solution colors a deep indigo-blue, and the gelatinized
grains a light blue, a few of the larger ones with a red-
dish tint. If the preparation is boiled for 2 minutes and
then treated with an excess of iodine the grain-residues
color a light dull-blue with a reddish tint, and the cap-
sules color a light to a deep old-rose.

ANILINE REACTIONS.

The grains begin to stain immediately, and in half an
hour they are colored moderate to deep (value 60).

With safranin the grains begin to stain immediately,
and in half an hour they are colored moderate to deep
(value 60).

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 79°
to 81° C., and all at 82° to 84° C., mean 83° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatiuization occurs in
about 6 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes; in about 15
per cent of the grains and 20 per cent of the total starch
in 15 minutes ; in about 47 per cent of the grains and 60
per cent of the total starch in 30 minutes; in about 55
per cent of the grains and 67 per cent of the total starch
in 45 minutes; in_ about 60 per cent of the grains and 74
per cent of the tofal starch in 60 minutes. (Chart D 85.)
A very small bubble may appear at the hilum which
usually expands very little and is very persistent. The
lamellae do not become more distinct. The entire grain
becomes more refractive and a very narrow border of
greater refractivity forms around the grain, and this
border gradually broadens and becomes a little more
sharply differentiated. Gelatinization begins at the dis-
tal end of grains that have a clearly defined, eccentric
hilum, and proceeds toward the proximal end where is
located the most resistant starch. In more irregular
grains the process may start at any prominent corner;
and in elongated grains with nearly centric hilum gela-
tinization may start simultaneously at both ends and
progress towards the hilum. In the last-named grains,
as the reaction approaches the hilar region from either
end, a cleft furrows through the hilum, accompanied with
the expulsion of the bubble thereat, the most resistant
starch being a narrow band at either side of the hilar
region including the bilateral border. During the process
the capsule is distended and much distorted. The re-
sistant starch is often broken into refractive masses and
sometimes into refractive granules previous to gela-
tinization. When a narow band of starch at the proxi-
mal end and sides nearby is the most resistant, it may
be penetrated by numerous short, deep fissures previous
to breaking into linearly arranged refractive granules.

The gelatinized grains are swollen and considerably
distorted. Many grains are little affected beyond the
initial stages, while others have varying amounts of un-
gelatinized starch remaining.

The reaction with chromic acid begins in very rare
grains in 1 minute. Complete gelatinization occurs in
very rare grains (less than 0.5 per cent of the entire
number) and less than 0.5 per cent of the total starch
in 5 minutes; in about 1 per cent of the grains and 5
per cent of the total starch in 15 minutes; in about 3 per
cent of the grains and 23 per cent of the total starch in
30 minutes : in about 15 per cent of the grains and 92 per
cent of the total starch in 45 minutes; in about 30 per
cent of the grains and 97 per cent of the total starch in
60 minutes. ( Chart D 86.)

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Gelatinization occurs in about 2

H.EMANTHUS.

431

per cent of the entire number of grains and 3 per cent of
the total starch in 5 minutes; 6 per cent of the entire
number of grains and 7 per cent of the total starch in 15
minutes; and in about 8 per cent of the grains and 10
per cent of the total starch in 30 minutes ; in about 10
per cent of the grains and 12 per cent of the total starch
in 45 minutes ; and in about 20 per cent of the grains and
30 per cent of the total starch in 60 minutes. (Chart
D87.)

The reaction with nitric acid begins in a few grains
in 1 minute. Gelatinization occurs in about 1.5 per cent
of the total starch in 5 minutes ; in about 2 per cent of the
total starch in 15 minutes; in about 2.5 per cent of the
entire number of grains and 3 per cent of the total starch
iu 30 minutes; in about 3 per cent of the grains and 4
per cent of the total starch in 45 minutes ; and in about
the same percentage of grains and 6 per cent of the total
starch in 60 minutes. (Chart D 88.)

The hilum swells and a small bubble which is often
quite transient appears at this point. The grains become
very refractive, the lamellae rarely becoming gradually
distinct previous to gelatinization. Numerous radiating
fissures may extend from the hilum, or there may be one
or more copiously branched longitudinal fissures, along
the course of which the mesial part of the grain becomes
disorganized into very brilliant, irregularly massed, re-
fractive granules, bounded by a refractive border which
soon breaks into linearly arranged granules at the distal
margin, and later at the proximal end if that becomes
gelatinized. All the granules toward the proximal end
are more resistant. Gelatinization may begin at the dis-
tal end when either that point or both ends of the grain
are narrowed. In such grains a longitudinal fissure is
sometimes traced from the hilum which becomes much
branched towards the distal end followed by gelatiniza-
tion of a small area accompanied by distention of the
capsule, which then assumes the appearance of a small
non-granular swelling that is sometimes bounded dis-
taHy by linear granules.

The almost completely gelatinized grains are swollen,
but little distorted, and contain a few brilliant, linearly
placed granules. Very few grains, however, exhibit such
progress. They usually also contain mesial granules;
the capsule at the distal margin occasionally appears to
be dissolved and the refractive mesial granules more
scattered towards this end ; a refractive band at the proxi-
mal end and sides retains the outline of the untreated
grain. The few completely gelatinized grains are much
swollen and considerably distorted.

The reaction with sulphuric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about 20
per cent of the entire number of grains and 35 per cent
of the total starch in 15 minutes ; in about 40 per cent
of the grains and 79 per cent of the total starch in 30
minutes; in about 63 per cent of the grains and 90 per
cent of the total starch in 45 minutes; and in about 80
per cent of the grains and 94 per cent of the total starch
in 60 minutes. (Chart D 89.)

The ungelatinized starch is found at the margin of
a few grains and about 1 per cent of all the grains are
unaffected to any appreciable degree. The grains become

extremely refractive and the polariscopic properties are
quickly lowered without evidence of such in any micro-
scopical alteration in the grains.

The reaction with hydrochloric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the total starch in 5 minutes ; in about
3 per cent of the total starch in 15 minutes; in about 4
per cent of the entire number of grains and 10 per cent
of the total starch in 30 minutes; in about 12 per cent of
the total starch in 45 minutes ; and in about 5 per cent of
the grains and 15 per cent of the total starch in 60 min-
utes. (Chart D 90.) Experiment repeated with the same
results.

The reaction with potassium hydroxide begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
in about 1 per cent of the total starch in 5 minutes ; in
about the same in 15 minutes; in about the same per-
centage of grains and 2 per cent of the total starch in
30 minutes ; and in about the same as in the last obser-
vation in 60 minutes. (Chart D 91.)

The reaction with potassium iodide begins in very
few grains in 1 minute. Complete gelatinization occurs
in about 1 per cent of the grains and 1.5 per cent of the
total starch in 5 minutes; in about the same percentage
of each in 15 minutes ; in about the same percentage of
each in 30 minutes; in about the same percentage of
grains and 2 per cent of the total starch in 45 minutes;
and in about 1.5 per cent of the grains and less than 3
per cent of the total' starch in 60 minutes. ( Chart D 92. )

The hilum swells slightly and any fissures thereat
become slightly enlarged, but no bubble was detected at
this region. The entire grain becomes very refractive
and the lamellaa are not usually demonstrable, though
occasionally one may be quite distinct and form a line of
demarcation between the main body of the grain and a
border which is little if any more refractive than the
main body of the grain. Fissures start from the hilum
which are delicate but varied in relation to the shape of
the grain; the fissures are often either unbranched or
slightly branched, though many branches may form in
the area where considerable gelatinization occurs, such as
at the distal end of elongated grains with eccentric
hilum. When the longitudinal fissure is unbranched, a
deep cluster of small fissures may extend inward from
the margin at one or more points previous to disorgan-
ization and gelatinization of this area. The course of
gelatinization is varied ; the most common form is for the
process to start along the median fissure and then to be
more rapid at one end, gelatinization becoming com-
plete at this point followed by swelling and distortion of
the capsule even when the remainder of the grain is but
little affected ; in elongated grains with a clearly defined
eccentric hilum the process may begin at the distal mar-
gin and advance gradually towards the proximal end ; in
another grain with a centric or nearly centric hilum the
process may advance from two ends towards the hilum.
The mesial region may be disorganized with the appear-
ance of a mass of refractive granules and disruption of
the marginal lamellae into linear granules ; but not infre-
quently the starch may first be broken into large refrac-
tive fragments. The most resistant starch is usually
located either at the proximal end and sides nearby, or

432

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in a narrow band at either side of the hilum when the
process advances from two ends. The starch is frequently
more resistant at one than the other side of the hilum.

The completely gelatinized grains are swollen and
but little distorted. Some grains are only partially gela-
tinized, often containing either large refractive masses
or very refractive granules. Many grains are but little
affected by the reagent with the exception of swelling of
the hilum and enlargement of fissures present in the
untreated grain.

The reaction with potassium sulphocyanate begins
in very few grains in 1 minute. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
and in about 2.5 per cent of the total starch in 5 minutes ;
in about the same percentage of each in 15 minutes; in
about 2 per cent of the grains and 3 per cent of the total
starch in 45 minutes ; and in about 2.5 per cent of the
grains and 4 per cent of the total starch in 60 minutes.
(Chart D93.) A large percentage of the grains is
apparently unaffected.

The hilum swells, but no bubble was detected at this
region. The untreated grain is sometimes penetrated by
a delicate fissure, in which case an enlargement of this
cleft is noted, but no marked refractivity. The lamellae
do not usually become more sharply defined, excepting
previous to their disorganization in a few grains. One
or two fissures may proceed from the hilum, and some-
times the hilum may be inlersected by a fissure. These
fissures are generally unbranched and delicate, but occas-
ionally they are sparingly branched and quite deep.
Gelatinization more frequently begins by a swelling of
the hilum and progression along the course of fissures, the
distal end being less resistant. The process may begin
almost simultaneously at both ends when the hilum is
either centric or but slightly eccentric, the most resistant
area then being a band at either side of the hilum. In
a few grains gelatinization may begin at a prominent
corner or at the distal end, and a deep fissure, which
at first has no connection with the hilum, may extend
inward from this gelatinized area. The mesial region
is often disorganized with the appearance of irregularly
arranged refractive granules, and the marginal region,
especially the proximal end and sides, into linearly
arranged refractive granules. In some grains deep fis-
sures may break the starch into moderately large refrac-
tive granules previous to gelatinization.

The gelatinized grains are swollen and but slightly
to considerably distorted. Eefractive granules are found
in many of the grains, often linearly arranged at the
proximal end and sides nearby. Some of the gelatinized
grains bear a general resemblance to the untreated grain.

The reaction with potassium sulphide begins in rare
grains in 1. minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and in
about 1 per cent of the total starch in 5 minutes; in
about 0.5 per cent of the grains and 1 per cent of the total
starch in 15 minutes; in 1 per cent of the grains and
2 per cent of the total starch in 30 minutes ; in about the
same percentage of each in 45 minutes ; and in about the
same percentage of each in 60 minutes. (Chart D 94.)
A very few grains are fairly soon completely or almost
completely gelatinized, with but little additional effect,

a peculiarity observed in all six of the Hsemanthuses
except H. puniceus.

The hilum swells ; either one or two fissures leave the
hilum and proceed distalward, which may remain clean-
cut, but often become branched towards the distal end.
One lamella frequently becomes very distinct and serves
as a boundary between the mesial portion and a very
refractive border ; occasionally a few lamellae become dis-
tinct through the mesial portion between two obliquely
directed longitudinal fissures. The mesial portion of
the grain is usually disorganized with the appearance
of quite refractive irregularly arranged granules, and of
a narrow marginal border of very refractive, linearly
arranged granules.

The gelatinized grain is much swollen, and when com-
pletely gelatinized is slightly distorted, but many are
gelatinized with the exception of either linear marginal
granules or a deeply striated, narrow marginal border.

The reaction with sodium hydroxide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
in about 1 per cent of the total starch in 5 minutes;
in about 1 per cent of the grains and 2.5 per cent of the
total starch in 15 minutes; in about the same percentage
of each in 30 minutes ; in about the same percentage of
grains and a slight increase in the percentage of total
starch in 45 minutes ; and in about tlie same percentage
of grains and 3 per cent of the total starch in 60 min-
utes. ( Chart D 95.) The hilum swells very slowly, and
no bubble is detected at the point. Very gradually one
lamella situated at varying distances from the hilum
(frequently about 0.66 of the longitudinal axis), and
sometimes a few near the margin, may become more
distinct. Either one or two delicate fissures proceed
from the hilum which are usually clear-cut, but may
branch toward the distal end. The mesial region breaks
down into very refractive granules; a narrow marginal
border which may be entire or extend only around the
proximal end and sides is very resistant, it becoming very
refractive and profusely striated, finally breaking down
into very refractive granules, linearly arranged, before
gelatinization. The distal end is the first point of this
marginal border to become gelatinized, and when the fis-
sure is branched at this end the reaction may be com-
pleted at this point previous to that at the mesial margin.
The gelatinized grain is much more swollen.

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatiuization occurs in
about 1 per cent of the entire number of grains and
about 1.5 per cent of the total starch in 5 minutes; in
about the same percentage of each in 15 minutes and in
30 minutes ; in about the same percentage of grains and
2 per cent of the total starch in 45 minutes ; and in about
the same percentage of each in 60 minutes. A very few
grains are quickly attacked by the reagent but apart from
this there is very little effect. (Chart D 96.)

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 68 per
cent of the entire number of grains and about 80 per cent
of the total starch in 5 minutes; in about 98 per cent
of the grains and over 99 per cent of the total starch in
15 minutes; in over 99 per cent of both grains and total

H.EMANTHUS.

433

starch in 20 minutes; and in all in 60 minutes. (Chart
D97.)

A small bubble appears at the hilum which very rarely
is inclosed within a fissure, and it is very persistent,
expanding very little if any previous to expulsion. The
lamellas do not become any more distinct, but a border is
formed which is slightly more refractive than the rest of
the grain. In the grains with either a centric or slightly
eccentric hilum gelatinization begins at both ends, and
then the process later is usually more rapid from one end
than the other, and as it approaches the hilum either a
clear narrow space or a delicate fissure is furrowed
through the resistant area as the bubble is expelled. In
the grains with a quite eccentric hilum gelatinization
begins at the distal margin and advances slowly toward
the hilum; just previous to the expulsion of the bubble
a mesial fissure proceeds towards the proximal end which
becomes gelatinized previous to the sides nearby, hence,
even in such grains a narrow baud on either side of the
hilum is the most resistant starch.

The gelatinized grains are swollen and distorted so
that they do not resemble the untreated grain. Either
partial or complete solution may follow gelatinization.

The reaction with calcium nitrate begins in rare
grains in 30 seconds. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and in
about 1 per cent of the total starch in 5 minutes; in
about the same percentage of each in 15, 30, 45, and 60
minutes, respectively. A few grains are quickly gela-
tinized but apart from this there is extremely little
effect. ( Chart D 98.)

The reaction with uranium nitrate begins in rare
grains in 30 seconds. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and in less
than 1 per cent of the total starch in 5 minutes ; in about
the same percentage of grains and 1.25 per cent of the
total starch in 15 minutes; and in about the same per-
centage of each in 30, 45, and 60 minutes, respectively.
A very few grains are quickly gelatinized but there is
very little action beyond this. (Chart D 99.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and in
about 2 per cent of the total starch in 5 minutes ; in about
the same percentage of grains and 3 per cent of the total
starch in 15 minutes; and in about the same percentage
of each in 30, 45, and 60 minutes, respectively. (Chart
D 100.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in a few
grains and the process has begun in but few, less than
0.5 per cent of both the entire number of grains and the
total starch, in 5 minutes; very little progress in 15 min-
utes ; complete gelatinization occurs in about 0.5 per cent
of the entire number of grains and 1 per cent of the
total starch in 30 minutes; about the same in 45 and
60 minutes. (Chart D 101.)

Gelatinization usually proceeds through the mesial
portion of the grains, preceded by the formation of deli-
cate fissures in some of the grains. The entire margin is
for a time resistant, but finally in complete gelatinization
the proximal end proves the most resistant. When the
grains are considerably elongated the process may begin

at one or both ends (when the hilum is almost centric)
but eventually proceeds more rapidly from the end which
is farthest from the hilum.

The reaction with copper nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in very
rare grains and the process has begun in much less than
0.5 per cent, of both the entire number of grains and of
the total starch, in 5 minutes ; slight progress in 15, 30,
45, and 60 minutes, until at the end of this period com-
plete gelatinization occurs in about 0.5 per cent of the
entire number of grains and in about 1.5 per cent of the
total starch. (Chart D 102.) Gelatinization proceeds
through the mesial portion along the course of fissures,
the distal end being gelatinized before the proximal end.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization was not
observed in any grains and the process has begun in but
rare grains, much less than 0.5 per cent of both the entire
number of grains, and the total starch in 5 minutes ; com-
plete gelatinization occurs in rare grains and the process
is begun in but rare grains in 15 minutes; no apparent
progress in 30, 45, and 60 minutes, respectively, at the
end of which period less than 0.5 per cent of both the
entire number of grains and the total starch is gelatinized.
(Chart D 103.) Gelatinization proceeds through the
mesial region along the fissures, the distal margin being
gelatinized much more rapidly than the proximal end.
In some grains the distal margin is gelatinized, accom-
panied by some extension but no fluting of this distal end
before the mesial portion towards the hilum is much
affected.

The reaction with barium chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; and in about the same per-
centage of each in 15, 30, 45, and 60 minutes, respec-
tively. (Chart D 104.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1.25
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 0.5 per cent of the total starch in
15 minutes; about the same in 30, 45, and 60 minutes,
respectively. (Chart D 105.) There are a few scattered
grains in this preparation that are quickly gelatinized,
while almost all are very resistant.

ILEMANTHUS 11AGNIFICUS (POLLEN PARENT).
(Plate 3, fig. 17; Charts D 85 to D 105.)

HISTOLOOIC PROPERTIES.

In form the grains are xisually simple and isolated.
There are more small aggregates of 2, 3, or 4 grains than
in H. leathering, and there are compound grains consist-
ing of 2 to 4 components inclosed in a number of second-
ary lamellae which have not been seen in H. katherinw.
The components of the compound grains are linearly or
pyramidally arranged or, when there are 4 or more in a
compact group, they are separated from one another by
fissures which do not extend to the margin of the grain.
The grains are somewhat more frequently irregular in
form than in H. leathering, but there is not much differ-
ence between the two starches in this respect. The
iregularities are due to the following causes: (1) To a

434

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

shifting of the longitudinal axis of the primary lamellse
producing a curvature at one end of the grain; (2)
to nipple-like, large, rounded, or finger-like protuberances
at various points. The grains tend to be somewhat
broader and to have more rounded ends than those noted
under H. leathering. The conspicuous forms are pointed
and pure ovoid, elliptical, plano-convex, and nearly round.
There are also scalene-triangular, reniform, pyriform,
and irregularly quadrilateral forms.

The hilum is a moderately distinct, small, round, or
lenticular spot, and often fissured. It is more distinct
and much more frequently fissured than in H. leathering.
The fissures take the following forms : (1) An irregularly
shaped cavity from which small fissures radiate; (2) a
single, short, straight or slightly convex line with some
small fissures branching from it, lying transversely or
longitudinally; (3) irregularly V- and Y-shaped; (4)
flying-bird form. The hilum may be either centric or
eccentric. The range of eccentricity is from 0.45 to 0.15
usually 0.35 of the longitudinal axis — about the same as
in H. katherince.

The lamellce are usually rather indistinct, though less
indistinct than in H. katherince, and when they can be
seen they are rather fine, continuous lines, circular,
ovoid, or lenticular in form when near the hilum, and
taking the form of the outline of the grain elsewhere.
There is often one broad refractive lamella which may
be situated at varying distances from the hilum. From
12 to 30, usually about 20, may be counted on the larger
grains.

The size of the grains varies from the smaller which
are 3 by 3/», to the larger broad forms which are 48 by
40/x, and the larger narrow forms which are 50 by 38^,
in length and breadth. The common sizes are 34 by 30/i
and 32 by 20/*. The grains of this starch are larger and
tend to be somewhat broader in proportion to their length
than those of H. katherince.

POLARISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric, more
of the former than in H. katherince, and the figure is
usually distinct and clean-cut, more so than in H. kath-
erince. The lines vary from fine to moderately coarse,
with more of the former ; the mean being finer than in
H. katherince. In the majority of grains the lines inter-
sect obliquely, but the intersection is at right angles in
a considerable number; more of the latter than in H.
katherince. The lines are also not infrequently arranged
as a median line with bisected ends, more of this type
being observed than in H. katherince. The lines are more
frequently straight, but they are occasionally bent and
moderately, of ten bisected; they are less frequently bent,
but the bisection is about the same as in H. katherince.
Compound and multiple figures are not uncommon, but
more numerous than in 3. katherince.

The degree of polarization is very high (value 90).
The polarization varies from high to very high in the
different grains, and there is some variation in the same
aspect of a given grain, the variation both in the former
and the latter is less common than in H. katherince, and
hence the degree of polarization is much higher than in
H. katherince.

With selenite the quadrants are usually well defined,
more frequently unequal in size and generally regular in

shape ; the definition is sharper ; they are more often equal
in size, and the regularity is much greater than in H.
katherince. The colors are generally pure, the purity not
so marked in the yellow as in the blue; the impurity
results more frequently from an extremely high degree
of polarization which imparts a greenish tinge to both
colors ; the colors are more frequently pure, although the
type of impurity above described is not present in H.
katherince.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color a mod-
erate violet (value 50), which is a little more bluish
and deeper than in H. katherince; the color deepens more
rapidly to a greater depth and becomes more blue than in
H. katherince. With 0.125 per cent solution the grains
color a light violet, a little deeper and more blue in tint
than in H. katherince, the color gradually deepens to a
moderate grade, a little deeper than in H. katherince.
(Studies of the iodine reactions were limited because of
insufficient material.)

ANILINE REACTIONS.

With gentian violet the grains color very faintly at
once, in half an hour becoming moderate to deep (value
55), some deeper than others, but not so deep as in H.
katherince.

With safranin the grains color very lightly at once
and in half an hour they become moderate to deep (value
60), of about the same depth as in H. katherince.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 77° to
77.5° C.; and of all at 78° to 79°, mean 78.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; in about 8 per
cent of the grains and 14 per cent of the total starch in
15 minutes ; in about 11 per cent of the grains and 15 per
cent of the total starch in 30 minutes ; in about 14 per
cent of the grains and 17 per cent of the total starch in
45 minutes ; and little if any further change in 60 min-
utes. (Chart D 85.)

A bubble appears at the hilum which expands to
greater size than in H. katherince. The fissure when
present becomes enlarged and refractive, which was not
observed in H. katherince. The lamellae do not generally
become more distinct, though slightly more frequently
than in H. katherince. A well-defined refractive border
is formed, and a very distinct lamella frequently consti-
tutes a line of demarcation between the main body of the
grain and the refractive border, the latter being much
more prominent than in H. katherince. In some grains
gelatinization may begin and proceed as in H. katherince,
but in others it begins at one point in the border and
spreads around the grain, and occasionally progresses
rather quickly through the mesial region, the refractive
border proving the more resistant. The starch is some-
times disorganized with the appearance of refractive frag-
ments or granules, the latter often being observed at an
earlier stage in the process of gelatinization than in H.
katherince. Deep, short fissures may form in the most
resistant part of the grain previous to gelatinization, and

H.EMANTHUS.

435

the reaction is accompanied by distortion and distention
of the capsule, as noted for //. katherince.

The gelatinized grains are swollen and distorted as in
H. katherince. Many of the grains are but little affected
beyond the initial stages, many more than in H. kath-
erince. The bubble at the hilum persists and is fre-
quently much expanded in such grains.

The reaction with chromic acid begins in a few grains
immediately. Complete gelatinization occurs in but rare
grains, less than 0.5 per cent of the entire number, and
3 per cent of the total starch in 5 minutes; in about 0.5
per cent of the grains and 19 per cent of the total starch in
15 minutes; in about 3 per cent of the grains and 27
per cent of the total starch in 30 minutes; in about 17
per cent of the grains and 86 per cent of the total starch
in 45 minutes; in about 21 per cent of the grains and 97
per cent of the total starch in 60 minutes. (Chart D 86.)

The reaction with pyrogallic add begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes; in about 15
per cent of the grains and 20 per cent of the total starch
in 15 minutes; in about 5G per cent of the grains and
60 per cent of the total starch in 30 minutes; in about
52 per cent of the grains and 76 per cent of the total
starch in 45 minutes; and in about 60 per cent of the
grains and 86 per cent of the total starch in 60 minutes.
About 15 per cent of the grains are but little affected.
(Chart D 87.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
2.5 per cent of the entire number of grains and 4 per
cent of the total starch in 5 minutes ; in about 12 per cent
of the grains and 40 per cent of the total starch in 15
minutes ; in about 30 per cent of the grains and 45 per
cent of the total starch in 30 minutes; in about the same
number of grains and 48 per cent of the total starch in
45 minutes; in about 32 per cent of the grains and 50
per cent of the total starch in 60 minutes. (Chart D 88.)

A small bubble appears at the swollen hilum which in
the majority of grains is not inclosed within an enlarged
fissure, but is found in such a fissure in many more grains
than in H. katherince. The grains become very refrac-
tive and the lamella do not usually become more distinct
with the exception of one which serves as a boundary
between the main body of the grain and a refractive
border; this lamella and the refractive border were but
very rarely observed in H. katherince. The fissures pres-
ent in the untreated grain become more prominent, and
when not present they are so formed as to pass through
the hilum or radiate from it in the centric and bean-type
forms, and extending toward the distal margin in grains
with an eccentric hilum. These fissures do not usually
extend through the refractive border. The fissures are
deeper, more branched throughout the entire length, and
much less frequently extend to the distal margin, than in
H. katherince. Gelatinization usually begins in the re-
fractive border, it may extend very rapidly around the
entire grain, especially when of a rounded type, or begin
at either the proximal or the distal margin, but eventually
extends around the entire grain before gelatinization has
made much progress in the main body of the grain. This
border immediately becomes much ruffled in many grains

and later much extended and less folded, and finally may
pass into solution. In some of the grains gelatinization
begins in the border, and the lamellae (between the main
body of the grain and the outermost lamella) are disor-
ganized with the appearance of irregularly arranged re-
fractive granules. The border swells but does not
become distorted, the outermost lamella now breaking
down into linearly arranged refractive granules which
may or may not eventually become gelatinized. The
methods of gelatinization above described were not ob-
served in H. katherince. The main body of the grain is
penetrated by deep fissures and in many grains no fur-
ther progress is made, but in others this starch is broken
down into large, very refractive granules, some of which
usually remain. In a few grains, either after the solu-
tion of the border or when the border is not very prom-
inent, an area near the distal margin may become gela-
tinized, accompanied by distention of the capsule at this
point, the gelatinized area sometimes being bounded by
a layer of linearly arranged granules, this method having
been noted with greater frequency in H. katherince. The
partially gelatinized grains which are quite common, con-
sist of the main body of the grain which is not much
swollen, but frequently penetrated by deep fissures, and
which is surrounded by a much swollen border which may
be either not or only little distorted. In grains which
have become more gelatinized, the area around the hilum
usually contains large refractive granules, such grains
usually being much swollen and considerably distorted.
The partially gelatinized grains described above are not
observed in H. katherince, and the others exhibit more
distortion than in H. katherince.

The reaction with sulphuric add begins in a few
grains immediately. Complete gelatiuization occurs in
about 4 per cent of the entire number of grains and 10 per
cent of the total starch in 5 minutes ; in about 50 per cent
of the grains and 75 per cent of the total starch in 15 min-
utes; in about 67 per cent of the grains and 87 per cent
of the total starch in 30 minutes ; in about 86 per cent of
the grains and 97 per cent of the total starch in 45 min-
utes; and in 97 per cent of the grains and over 99 per
cent of the total starch in 60 minutes. (Chart D 89.)

The reaction with hydrochloric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 7 per
cent of the total starch in 5 minutes ; in about 25 per cent
of the grains and 35 per cent of the total starch in 15
minutes; in about 51 per cent of the grains and 66 per
cent of the total starch in 30 minutes; in about 67 per
cent of the grains and 75 per cent of the total starch in
45 minutes; and in about 70 per cent of the grains and
83 per cent of the total starch in 60 minutes. (Chart
D 90.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 3 per cent of the
total starch in 5 minutes; in about 4 per cent of the
grains and 9 per cent of the total starch in 15 minutes;
in about 8 per cent of the grains and 11 per cent of the
total starch in 30 minutes ; in about the same percentage
in 45 minutes ; and in about 10 per cent of the grains and
20 per cent of the total starch in 60 minutes. (Chart
D91.)

436

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 2.5 per cent of the grains and
4.5 per cent of the total starch in 30 minutes ; in nearly
3 per cent of the grains and 7 per cent of total starch in
45 minutes; and in about 5 per cent of the grains and 12
per cent of total starch in GO minutes. (Chart D 92.)

The hilum swells and the fissures present in the un-
treated grain become enlarged and more refractive but
no bubble was detected as in H. katherince. The hilum
swells more and the fissures thereat are more common
and become more enlarged and refractive, than in H.
katherince. The entire grain becomes very refractive
and the lamellae are not usually distinct, with the excep-
tion of one lamella, which often forms a line of demarca-
tion between the main body of the grain and a marginal
border which is even more refractive than the body of the
grain. This lamella and the refractive border are much
more frequent than in //. katherince. The fissures are
much deeper and more profusely branched than in H.
katherince. The course of gelatinization is varied, but the
most common form is for the border to become differen-
tiated into its component lamellae and quickly gelatinize
without the appearance of refractive granules, with the
exception of a marginal row of linear granules; the
process advances almost simultaneously in the body of
the grain along deep fissures through the mesial region,
forming a mass of very refractive granules surrounded
by one to few rows of linearly arranged granules. The
border may remain as a narrow, clear band, but fre-
quently after the linear granules bounding it are gela-
tinized, distortion may start at one point and spread
around the margin or be limited to one end. The starch
much more frequently breaks down into very refractive
granules and much less frequently into refractive masses
than in H. katherince. The form of gelatinization most
commonly observed in this species was not noted in
H. katherince. In some grains the most resistant starch
may be at the proximal end and sides nearby as is fre-
quently found in H. katherince, but it is much more
frequently located in the border of the main body of the
grain, this not having been observed in H. katherince.

The gelatinized grains are swollen and slightly to
considerably distorted, more distortion than in //. kath-
erince. Many grains remain with refractive granules,
and many are little affected beyond the swelling of the
hilum and enlargement of fissures ; the reaction, however,
has advanced further in many more grains than in H.
katherince.

The reaction with potassium sulphocyanate begins in
half a minute. Complete gelatinization occurs in about
1.5 per cent of the entire number of grains and 7 per
cent of the total starch in 5 minutes; in about 9.5 per
cent of the grains and 11 per cent of the total starch in
15 minutes; in about 17 per cent of the grains and 22
per cent of the total starch in 30 minutes ; in about 28
per cent of the grains and 34 per cent of the total starch
in 45 minutes ; and in about 33 per cent of the grains and
40 per cent of the total starch in 60 minutes. (Chart
D 93.) Many grains are wholly unaffected.

The hilum swells but no bubble was detected, as noted
in H. katherince. A fissure which is frequently found at
the hilum in the untreated grain becomes enlarged and
sometimes more refractive ; this being much more prom-
inent than in H. katherince. The lamellae of some grains
become more distinct, notably one which may form a
boundary line between the main body of the grain and a
refractive border, and there occurs a gradual differentia-
tion of the Lamellae in this border. (The refractive bor-
der is present in the untreated grain.) The fissures are
deeper and more frequently branched than in H. kath-
erince. The most common type of fissure is thorn-like,
and also numerous radiating fissures are formed in
grains of a more rounded type, which fissures are not
similar to those usually found in H. katherince. The
methods of gelatinization described in H. katherince are
occasionally observed, but the most common type is quite
dissimilar to the usual methods in //. katherince. Gela-
tinization usually begins with the swelling of the hilum
and advances along the course of well-defined fissures
after considerable progress in the main body of the
grain, and the process often starts at the boundary
between this region and the border and then advances
through the border which loses its structure and becomes
semi-transparent, often with the exception of a narrow
very refractive marginal band. In many grains no fur-
ther progress in gelatinization occurs, while in others
the process may start at one point of this semi-trans-
parent border followed by distention and much distortion
of the capsule, and the granules in the main body as well
as the more resistant layers of starch may undergo com-
plete gelatinization. The general methods above de-
scribed are not observed in H. katherince. The starch
in the mesial region of the main body of the grain is
disorganized with the appearance of brilliant irregularly
massed granules, usually more refractive and numerous
than in H. katherince. The marginal layers of the main
body of the grain become deeply striated and generally
disorganized into linear granules previous to gelatiniza-
tion, these are similar to but more frequently found
around the entire grain than in H. katherince. When
a border is present, as occurs in many grains, the reaction
usually spreads through this without the formation of
granules, but it may disorganize into granules if the
outermost refractive layer is gelatinized ; the gelatiniza-
tion of such a border was not observed in H. katherince.
The breaking of the grain into a few fairly large refrac-
tive fragments previous to gelatinization is very rarely
observed, with much less frequency than in H. katherince.

The gelatinized grains are much swollen and slightly
to considerably distorted, the distortion is more frequent
than in H. katherince. Many grains still contain a num-
ber of refractive granules which more frequently inclose
the entire margin of the grain or the main body within a
translucent border. The reaction has advanced to this
stage in many more grains, as well as reached complete
gelatinization of a much larger number than in H.
katherince.

The reaction with potassium, sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 1 per cent of the entire number of grains and
total starch in 5 minutes ; in about the same percentage in
15 minutes; in about 1 per cent of the grains and 2.5

H^MANTHUS.

437

per cent of the total starch in 30 minutes; in about the
same percentage in 45 minutes ; and in about the same in
60 minutes. (Chart D 94.) (Insufficient material to
study qualitative reaction.)

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; in about 12
per cent of the grains and 15 per cent of the total starch
in 15 minutes; in about 20 per cent of the grains and 24
per cent of the total starch in 30 minutes; in about the
same percentage of grains and 27 per cent of the total
starch in 45 minutes; and in about 28 per cent of the
grains and 35 per cent of the total starch in 60 minutes.
(Chart D 95.)

The reaction with sodium sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 3.5
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and 7.5
per cent of the total starch in 30 minutes ; in about 7 per
cent of the grains and 9 per cent of the total starch in
45 minutes; and in about 8 per cent of the grains and
9.5 per cent of the total starch in 60 minutes. (Chart
D96.)

The reaction with sodium salicylat'e begins in half
a minute. Complete gelatinization occurs in about 6
per cent of the entire number of grains and 9.5 per cent
of the total starch in 5 minutes; in about 30 per cent
of the grains and 36 per cent of the total starch in 30
minutes; in about 67 per cent of the grains and 70 per
cent of the total starch in 30 minutes ; in about 90 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; and in over 97 per cent of the grains and 98
per cent of the total starch in 60 minutes. (Chart D 97.)

A small bubble appears at the hilum which in the
majority of grains is not inclosed within an enlarged
fissure ; this bubble, however, is found in more grains and
expands to greater size than in H. katherince. The
lamella? do not become sharply defined in most of the
grains, though in more than in //. katherince. A refrac-
tive border is formed which is frequently sharply defined
from the main body of the grain, and in which the
lamellaa sometimes become sharply defined previous to
sudden gelatinization of this border. The methods of
gelatinization are more varied and the process is less
rapid than in H. katherince, the latter being rather re-
markable since with many reagents the reverse is found.
The same methods of gelatinization are found as noted
for H. katherintz, and in addition the lamellae of the
refractive border may become very sharply defined, fol-
lowed by sudden gelatiuization of this border without
distortion; complete solution often then occurs in this
gelatinized border and the reaction proceeds in the re-
maining body of the grain according to methods described
in H. katherince.

The gelatinized grains are swollen and distorted, but
less distortion is found than in //. katherince; either par-
tial or complete solution more quickly follows gelatiniza-
tion in the border of the grain than in II. katherince.

The reaction with calcium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in

about 1 per cent of the entire number of grains and 2.5
per cent of the total starch in 5 minutes; in about 3
per cent of the grains and 3.5 per cent of the total starch
in 15 minutes; in about 4 per cent of the grains and
5 per cent of the total starch in 30 minutes; in about
5 per cent of the grains and 5.5 per cent of the total
starch in 45 minutes; and in about 5.2 per cent of the
grains and 6 per cent of the total starch in 60 minutes.
(Chart D 98.)

The reaction with uranium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; in about the
same percentage in 15 minutes; in about 3 per cent of
the grains and 3.5 per cent of the total starch in 30
minutes; in about 3.5 per cent of the grains and 5 per
cent of the total starch in 45 minutes ; and in about the
same percentage of each in 60 minutes. (Chart D 99.)

The reaction with strontium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
1.5 per cent of the total starch in 5 minutes ; in about 2
per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and
6.5 per cent of the total starch in 30 minutes ; in about
5 per cent of the grains and 8 per cent of the total starch
in 45 minutes; and in about 6.5 per cent of the grains
and 9 per cent of the total starch in 60 minutes. (Chart
D 100.)

The reaction with cobalt nitrate begins in rare grains
in half a minute. Complete gelatinization was not ob-
served among the entire number of grains, and the process
has begun in but few, much less than 0.5 per cent in both
the entire grains and total starch in 5 minutes; very
slight progress in 15 minutes; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 30 min-
utes; very slight if any progress in 45 and 60 minutes,
respectively. (Chart D 101.)

The reaction with copper nitrate begins in very rare
grains in half a minute. Complete gelatinization occurs
in but rare grains and the process has begun in but few,
less than 0.5 per cent of the entire number of grains and
about 0.5 per cent of the total starch gelatinized in 5
minutes; very slight progress occurs in 15 minutes;
about 0.5 per cent of the grains completely gelatinized
and about 1 per cent of the total starch in 30 minutes;
about the same in' 45 and 60 minutes, respectively.
(Chart D 102.) In the few grains affected, gelatiniza-
tion begins at the distal end accompanied by distention
of the capsule when the grains are elongated, but along
the course of fissures through the mesial region in the
more rounded forms.

The reaction with cupric chloride begins in rare
grains in 1 minute. Complete gelatinization was not
observed in any grain and the process has begun in but
few, much less than 0.5 per cent of both the entire num-
ber of grains and of the total starch in 5 minutes; still
no complete gelatinization noted but about 0.5 per cent
of the total starch gelatinized in 15 minutes; complete
gelatinization occurs in about 0.5 per cent of the entire
number of grains and 1.5 per cent of the total starch in
30 minutes; slight progress in 45 minutes; in about 1

438

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

per cent of the grains and 3 per cent of the total starch in
60 minutes. (Chart D 103.)

Gelatinization may proceed along well-defined fis-
sures through the mesial region, but more often before
much progress is made in the mesial region it may ad-
vance rapidly at the distal end of elongated grains or
around the entire margin of ovoid grains, the process
being accompanied wjth extension and considerable flut-
ing of the capsule. This fluting is more marked than in
H. leathering.

The reaction with barium chloride begins in rare
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in about the same per-
centage of each in 35 minutes ; in about the same percent-
age in 30 and 45 minutes ; and in less than 0.5 per cent
of the grains and about 1 per cent of the total starch
in 60 minutes. (Chart D 104.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
but rare grains and the process begun in but few, less
than 0.5 per cent of both the entire grains and total
starch in 5 minutes; about 0.5 per cent of the grains
and 1 per cent of the total starch in 15 minutes; about
1 per cent of the grains and 0.5 per cent of the total starch
in 30 minutes; little if any further progress in 45 and
60 minutes, respectively. (Chart D 105.)

KSIMANTHUS ANDROMEDA (HYBRID).
(Plate 3, fig. 18; Charts D 85 to D 105.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated
with the exception of a few which occur in aggregates of
2, 3, or 4 components. There are some compound grains,
but not so many as in H. magnificus. The latter usually
are doublets, but may have 3 or 4, or very rarely more,
.components, and they are similar in appearance and
arrangement to those seen under H. magnificus. The
grains tend to be more irregular in form than in either
parent, and the irregularities are due to the following
causes : ( 1 ) Protuberances which are usually finger-like,
but which may be large and rounded or nipple-like;
(2) to a shifting of the longitudinal axis causing a curva-
ture at one end; (3) to moderately well-defined pressure
facets of varying size and position; (4) to depressions
and notches in the margin, one deep semi-circular depres-
sion at the distal end being characteristic of this grain as
distinguished from those of the parents. The components
of the aggregates are usually compactly arranged, but 3
or 4 in linear arrangement are observed. The conspic-
uous forms are ovoid, elliptical, broad lenticular, plano-
convex, and dome-shaped. There are also scalene and
isosceles triangular, broad reniform, pyriform, almost
round, and irregularly quadrilateral forms. In form the
grains of H. andromeda more nearly resemble those of
H. leathering, but there are some scattered grains which
are exactly like those characteristic of H. magnificus.

The hilum is indistinct and when seen is a small,
round or lenticular spot which is very seldom fissured.
It may be either centric or eccentric from 0.43 to 0.2
usually 0.3, of the longitudinal axis. In the characters of
the hilum II. andromeda more closely resembles II. Icath-
erince than H. magnificus.

The lamellae are so indistinct that it is impossible to
form any satisfactory comparison between the hybrid and
parents; when they can be demonstrated, they appear
as circular or lenticular in form and throughout the rest
of the grain they have the form of the outline of the
grain. Those counted on the larger grains vary from
10 to 25, usually about 18.

In size the grains vary from the smaller which are
4 by 4ju to the larger broadened forms which are 50 by
40/i, and the large, narrow forms which are 50 by 30/A in
length and breadth. The common size is about 30 by 18/t.
In size II. andromeda is closer to H. magnificus than to
H. Icatherince.

POIABISCOPIC PROPERTIES.

The figure is centric to quite eccentric, considerably
less eccentric than in H. Icatherince, but distinctly more
than in H. magnificus. The lines vary from fine to
coarse, more of the latter than in H. Icatherince, and
many more than in H. magnificus. The lines intersect
each other or are arranged as a median line with bisected
ends as noted in both parents ; the intersection is at right
angles in more grains than in H. Icatherince, but in many
less than in H. magnificus. The lines are more fre-
quently straight, and not quite so often bent as in H.
Icatherince but more frequently than in H. magnificus.
The lines are often bisected, about as in both parents.
Compound and multiple figures are not commonly pres-
ent, though more frequently than in H. Icatherince, but
not nearly so often as in H. magnificus.

The degree of polarization is high to very high (value
82). There is a great deal of variation among the indi-
vidual grains, the polarization ranging from a few mod-
erately high to some very high, most of them being high ;
the variation in the different grains is about as great but
the mean is higher than in //. Jcatherince, and the varia-
tion is greater and the mean lower than in H. magnificus.
The variation in the same aspect of a given grain is not
so frequent as in H. Icatherince but very much more com-
mon than in H . magnificus.

With selenite the quadrants vary from not very well
defined to quite sharply defined. The definition is
sharper in more grains than in H. leathering but not as
sharp in nearly so many as in //. magnificus. In the
majority of grains the quadrants are unequal in size and
often irregular in shape, not quite so unequal and irreg-
ular as in H. Icatherince but decidedly more so than in
II. magnificus. The colors are generally pure, the blue
more frequently than in H. katherince, but not so fre-
quently as in //. magnificus; the type of impurity is often
due to the presence of grains having an extremely high
degree of polarization, imparting a greenish tinge to the
colors; this type is not observed in H. Icatherince, but
found in H. magnificus.

In degree of polarization, in character of the figure,
and in appearance with selenite H. andromeda is closer
to H. Icatherince than to H. magnificus.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color a mod-
erate to light violet (value 47), slightly deeper but of
about the same reddish tint as in H. Icatherince, but a lit-
tle lighter and more reddish than in H. magnificus; the
color deepens gradually, becoming bluer and to about the
same depth and tint as in H. Icatherince, but a little

H^EMANTHUS.

439

lighter and less bluish than in H. magnificus. With
0.125 Lugol's solution the grains color very light to
light reddish violet, a little lighter but of about the
same tint as in H. katherince, decidedly lighter and more
reddish than in H. magnificus; the color deepens very
little, less than in both parents. Both the quantitative
and qualitative reactions with iodine of H. andromeda
exhibit a closer relationship to H. katherince than to H.
magnificus.

ANILINE REACTIONS.

With gentian violet the grains color very faintly at
once, and in half an hour become moderate to deep (value
58), slightly lighter than in H. Tcatherince and slightly
deeper than in H. magnificus.

With safranin the grains color very faintly at once,
and in half an hour become moderately deep to deep
(value 58), a little lighter than in both parents.

In the reactions with aniline stains, //. andromeda
shows a closer relationship to H. katherince than to H.
magnificus.

TEMPEKATURE REACTIONS.

The majority of the grains are gelatinized at 78.5°
to 80° C., and all at 81° to 82° C., mean 81.5° C. The
temperature of gelatinization is closer to H. katherince
than to H. magnificus.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in a few in
1 minute. Complete gelatinization occurs in about 3
per cent of the entire number of grains and 5 per cent
of the total starch in 5 minutes; in about 14 per cent
of the grains and 20 per cent of the total starch in 15 min-
utes; in about 25 per cent of the grains and 29 per cent
of the total starch in 30 minutes ; in about 31 per cent of
the grains and 35 per cent of the total starch in 45
minutes ; in about 33 per cent of the grains and 47 per
cent of the total starch in 60 minutes. (Chart D 85.)

A small bubble appears at the hilum and expands
slightly more than in H. katherince, but not nearly so
much as in H. magnificus. The lamellae do not usually
become more distinct, about as in H. katherince, slightly
less than in H. magnificus. The entire grain becomes
refractive and a border of greater refractivity is formed,
as noted in both parents; this border broadens more
quickly and is more prominent than in H. Catherines,
but is not so sharply defined as in H. magnificus. Gela-
tinization begins and proceeds as noted for both parents,
most of the grains more closely follow the methods de-
scribed in H. katherince than in H. magnificus. The dis-
tention and distortion of the capsules, as well as the
appearance of refractive fragments and granules formed
during the process of gelatinization, are as in both
parents; such granules appear earlier in the process of
more grains than in H. katherince, and about as in H.
magnificus.

The gelatinized grains are swollen and distorted as in
both parents. More grains unaffected by the reagent
remain than in H. katherince, but considerably less than
in E. magnificus. H. andromeda exhibits qualitatively
a much closer relationship to H. Tcatherince than to H.
magnificus.

The reaction with chromic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in but rare

grains and has begun in but few, less than 0.5 per cent of
both the entire number of grains, and the total starch in 5
minutes; in less than 0.5 per cent of the grains and 8 per
cent of the total starch in 15 minutes ; in about 4 per cent
of the grains and 25 per cent of the total starch in 30 min-
utes ; in about 8 per cent of the grains and 90 per cent of
the total starch in 45 minutes ; in about 16 per cent of the
grains and 95 per cent of the total starch in 60 minutes.
(Chart D 86.)

The reaction with pyrogallic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in less
than 1 per cent of both the entire number of grains and
total starch in 5 minutes ; in about 2 per cent of the grains
and 3 per cent of the total starch in 15 minutes; in
about 7 per cent of the grains and 8 per cent of the total
starch in 30 minutes; in about 8 per cent of the grains
and 12 per cent of the total starch in 45 minutes ; and in
about 12 per cent of the grains and 26 per cent of the
total starch in 60 minutes. (Chart D 87.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in less than
1 per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 10 per cent
of the grains and 12 per cent of the total starch in 15
minutes; in about the same percentage of grains and 13
per cent of the total starch in 30 minutes ; in about 14
per cent of the grains and 15 per cent of the total starch
in 45 minutes; and in about the same percentage of
grains and 20 per cent of the total starch in 60 minutes.
(Chart D 88.)

The hilum swells and a small bubble which is often
quite transient appears at the hilum. This bubble is
not inclosed within an enlarged fissure, somewhat more
frequently than in H. katherince, but less often than in
H. magnificus. The grains become very refractive, the
lamellae rarely becoming refractive previous to gelatiniza-
tion, and a refractive border separated by a distinct
lamella from the main body of the grain only occasion-
ally observed ; the latter somewhat more frequent than in
H. katherince, but not nearly so frequent as in H. mag-
nificus. Fissures do not form so quickly in so many
grains as in H. katherince, but they gradually may become
deeper and more branched throughout the entire length
of the fissures; this arrangement and depth of fissures
being similar to that in H. magnificus, but much less fre-
quently found. Gelatinization more frequently follows
the course described in H. katherince, but in a very few
grains the process may start in a refractive border which
is narrower, but may exhibit both methods of gelatiniza-
tion of the border, as has been described in H. magnificus.

The gelatinized grains are swollen and slightly to con-
siderably distorted, a little more distortion being observed
than in H. katherince, but not so much as in H. mag-
nificus. Grains are occasionally observed in which a
narrow border has become gelatinized, while the main
body of the grain is but little affected ; such grains were
not observed in H. katherince, but much more frequently
in H. magnificus than in H. andromeda. H. andromeda,
excepting in a few grains, exhibits qualitatively a much
closer relationship to H. katherince than to H. magnificus.

The reaction with sulphuric acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 8 per cent of the entire number of grains and

440

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

9 per cent of the total starch in 5 minutes; in about 35
per cent of the grains and 50 per cent of the total starch
in 15 minutes; in about 67 per cent of the grains and 81
per cent of the total starch in 30 minutes; in about 73
per cent of the grains and 93 per cent of the total starch
in 45 minutes ; and in about 90 per cent of the grains and
98 per cent of the total starch in 60 minutes. The un-
gelatinized portion of the grains consists of a part of the
outline of a few grains, together with rare grains that are
unaffected. ( Chart D 89.)

The reaction with hydrochloric acid begins at once.
Complete gelatinization occurs in less than 3 per cent
of the entire number of grains and 3 per cent of the total
starch in 5 minutes; in about the same in 15 minutes;
in about 9 per cent of the grains and 11 per cent of the
total starch in 30 minutes; in about 26 per cent of the
grains and 30 per cent of the total starch in 45 minutes;
and in about 28 per cent of the grains and 42 per cent of
the total starch in 60 minutes. The ungelatinized starch
is in the form of many entire grains and parts of the
margins of others. ( Chart D 90.)

The reaction with potassium hydroxide begins in a
few grains immediately. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent o'f the total starch in 5 minutes; in about 2
per cent of the grains and 6 per cent of the total starch in
15 minutes ; in about 3 per cent of the grains and 7 per
cent of the total starch in 30 minutes ; in about 5 per cent
of the grains and 9 per cent of the total starch in 45
minutes; and in about 7 per cent of the grains and 11
per cent of the total starch in 60 minutes. (Chart D 91.)

The reaction with potassium iodide begins slowly.
Complete gelatinization occurs in only rare grains and
in less than 1 per cent of the total starch in 5 minutes;
less than 1 per cent of the grains and over 1 per cent of
the total starch in 15 minutes; and about 1 per cent of
the grains and 2.5 per cent of the total starch in 30
minutes; in about the same percentage in 45 minutes;
and in about the same percentage of grains and 3 per cent
of the total starch in 60 minutes. (Chart D 92.)

The hilum and fissures react about the same as in
H. katherince, the hilum swells less and enlargement of
fissures is less frequent than in H. magnificus. The en-
tire grain becomes very refractive and in most of the
grains the definition of lamellae and the refractive border
is about the same as in H. katherince, but occasionally
grains are found with one very prominent lamella form-
ing a line of demarcation between the main body of the
grain and the refractive border, which is so often found
in H. magnificus. The fissures are usually delicate and
much more like those of //. katherince, but in a few grains
they are quite deep and much like those of // . magnificus.
The course of gelatinization is even more varied than
in both parents, while it more frequently starts as in
H. katherince, yet in some grains the marginal border
and main body of the grain react as noted in H. mag-
nificus. The starch is sometimes disorganized witli the
appearance of refractive granules, more frequently than
in //. katherinw but much less frequently than in H.
magnificus. The starch may be broken into refractive
masses previous to gelatinization, as noted in //. kath-
erince, but not observed in //. magnificus. The most

resistant starch is more frequently located as described
in H. katherince, though in a small number of grains it
may occur as in H. magnificus.

The gelatinized grains are swollen and slightly to
considerably distorted, about the same as in //. katherince
but less than in H. magnificus. Some grains are only
partially gelatinized, while many are but little affected
beyond the swelling of the hilum and the enlargement of
the fissures, much closer in this respect to //. katherince
than to H. magnificus. Excepting in a few grains, H.
andromeda exhibits qualitatively a much closer relation-
ship to H. katherince than to //. magnificus.

The reaction with potassium sulphocyanate begins in
very few grains in 1 minute. Complete gelatinization
occurs in less than 1 per cent of the entire number of
grains and of the total starch in 5 minutes ; in about 2
per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about the same percentage of grains
and 3.5 per cent of the total starch in 30 minutes; in
about the same percentage of grains and 4 per cent of the
total starch in 45 minutes; and in about 3.5 per cent
of the grains and 4 per cent of the total starch in 60
minutes. ( Chart D 93.)

The swelling of the hilum and the absence of a bubble
are about the same as noted for both parents A delicate
fissure, sometimes present in the untreated grain, often
becomes a little deeper than in H. katherince, but much
less enlarged and refractive than in H. magnificus.
The lamellae occasionally become more distinct, a little
more frequently than in H. katherince, but with much
less frequency than in H. magnificus. The methods of
gelatinization described for both parents are observed, but
many more grains follow those noted in //. katherince
than in H. magnificus. The fissures more closely re-
semble those of H. katherince than of II. magnificus. The
mesial region is more frequently disorganized with irregu-
larly massed granules of somewhat greater refractivity
than in //. katherince, but not so brilliant in so many
grains as was found in H. magnificus. The fissures occa-
sionally become very deep and sparingly branched, fol-
lowed by the breaking of the starch into moderately large
refractive fragments, not quite so frequently observed
as in H. katherince, but with greater frequency than in
H . magnificus.

The gelatinized grains are swollen and slightly to
considerably distorted, greater distortion in a few more
grains than in H. katherince, but in considerably less
than //. magnificus. Many grains in which the reaction
is almost complete contain a number of refractive gran-
ules, these are more frequently arranged in the same
manner and located similarly to those observed in H.
katherince, but a small number more closely follow the
arrangement and location of those in H. magnificus.
Excepting in a few grains, H. andromeda shows a much
closer relationship to H. katherince than to H. magnificus.

The reaction with potassium sulphide begins in only
rare grains in 1 minute. Complete gelatinization occurs
in less than 1 per cent of the entire number of grains and
of the total starch in 5 minutes ; in about the same per-
centage of each in 15, 30, 45, and 60 minutes, respec-
tively. (Chart D 94.) ( Insufficient material to study
the qualitative reactions.)

H^MANTHUS.

441

The reaction with sodium hydroxide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
the total starch in 5 minutes ; in about the same percent-
age in 15 minutes; in about 1 per cent of the grains and
2.5 per cent of the total starch in 30 minutes ; in about
the same percentage of each in 45 minutes ; and in about
the same percentage of grains and 3 per cent of the total
starch in 60 minutes. (Chart D 95.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
only rare grains and less than 0.5 per cent of the total
starch in 5 minutes; in about the same in 15 minutes;
in about the same percentage of grains and 1 per cent of
the total starch in 30 minutes; in about the same per-
centage of grains and 2 per cent of the total starch in
45 minutes ; and in about 1.5 per cent of the grains and
2.5 per cent of the total starch in 60 minutes. (Chart
D96.)

The reaction with sodium salicylate begins in half a
minute. Complete gelatinization occurs in 40 per cent
of the entire number of grains and 56 per cent of the
total starch in 5 minutes; in about 97 per cent of the
grains and 98 per cent of the total starch in 15 minutes ;
and in practically all of the starch in 30 minutes. (Chart
D97.)

A small bubble appears at the hilum, which is about
the same as in H. katherince, but is less frequently
found inclosed within an enlarged fissure, and less often
expands to considerable size, than in H. magnificus.
The lamelke in the main body of the grain do not become
more distinct, about the same as in //. Tcatherince, but
less distinct in some grains than in II. magnificus. A re-
fractive border is formed, the definition of the separate
lamellae, as well as the entire border from the rest of the
grain, is much more frequently about the same as in
H. Jcatherince, but in a very small number of grains the
resemblance is close to H. magnificus. The methods
of gelatinization are the same as observed in both parents.
In most grains gelatinization follows the course described
in H. katherince; but in rare grains, as in H. magnificus,
the refractive border may become first very sharply de-
fined and then suddenly gelatinized without distortion;
and this is sometimes followed by complete solution of
the capsule.

The gelatinized grains are swollen and distorted about
the same as in II. Jcatherince, but more distortion than in
H. magnificus. Either partial or complete solution may
follow the gelatinization of the grain, more rapid solu-
tion in parts of a few grains than in II. Tcatherince, but
in not nearly so many as in H . magnificus. With the
exception of a few grains, H. andromeda shows qualita-
tively a much closer relationship to H. Tcatherince than
to H. magnificus.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization has occurred
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 60 minutes. (Chart D 98.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
the total starch in 60 minutes. (Chart D 99.)
5

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
less than 0.5 per cent of the total starch in 5 minutes;
in about the same percentage of grains and nearly 1 per
cent of the total starch in 15 minutes; in about 1 per
cent of the grains and nearly 2 per cent of the total starch
in 30 minutes ; and in nearly 2 per cent of the grains and
2.5 per cent of the total starch in 45 and 60 minutes,
respectively. (Chart D 100.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization was not ob-
served in any grain among the entire number and the
process has begun in but rare grains, much less than
0.5 per cent of both the entire number and the total
starch, in 5 minutes ; no apparent progress in 15 and 30
minutes; complete gelatinization occurs in rare grains,
less than 0.5 per cent, and 0.5 per cent of the total starch
in 45 minutes; about the same in 60 minutes. (Chart
D101.)

The reaction with copper nitrate begins in rare grains
in 1 minute. Complete gelatinization was not observed
and the reaction had begun in rare grains, much less than
0.5 per cent of both of the entire number of grains and
of the total starch, in 5 minutes ; very slight progress in
15, 30, 45, and 60 minutes, until at the end of this period
complete gelatinization still occurs in but rare grains and
the process has begun in but few grains, much less than
0.5 per cent of both the grains and the total starch gela-
tinized. (Chart D 102.) Gelatinization of the rare
grains began at the distal end, accompanied by extension
of the capsule. In those grains in which a fissure extends
through the grain, and in which a proximal and a distal
end are scarcely demonstrable, the process proceeds more
rapidly at one end which presumably is the distal end.

The reaction with cupric chloride begins in very
rare grains in 1 minute. Complete gelatinization was
not observed in any grains and the reaction has begun
in but rare grains, much less than 0.5 per cent of both
the entire number of grains and the total starch, in 5
minutes; no apparent change in 15 minutes; complete
gelatinization occurs in rare grains and has begun in
but few grains in 30 minutes ; slight progress in 45 min-
utes; complete gelatinization occurs in less than 0.5 per
cent of the entire number of grains and 0.5 per cent of
the total starch in 60 minutes. (Chart D 103.) Gela-
tinization is observed in very few grains, but in those
affected the course more closely follows that noted in H.
katherince than in //. magnificus.

The reaction with barium chloride begins in very
rare grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 60 minutes. (Chart D 104.)

The reaction with mercuric chloride begins in very
rare grains in 1 minute. No complete gelatinization in
the entire number of grains was observed and the process
was begun in but rare grains, much less than 0.5 per cent
of both the entire number of grains and total starch in
5 minutes ; complete gelatinization still observed in but
very rare grains less than 0.5 per cent and about 0.5 per
cent of total starch in 15 minutes; very little if any
change in 30, 45, and 60 minutes, respectively. (Chart
D105.)

442

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

6. STARCHES OF H^MANTHUS KATHERINJE, H. PUNI-

CEUS, AND H. KONIG ALBERT.

H. katherince is described on pages 429 to 433.

H^MANTHUS PUNICEUS (POLLEN PARENT).

(Plate 4, fig. 20; Charts D 106 to D 126.)

HISTOLOOIC PBOPEBTIES.

In form the majority of the grains are simple and
isolated ; many occur in aggregates of from 2 to at least
20 components, more frequently 9. Pressure facets are
present in many grains. Compound grains are quite
numerous, the number of components varying from 2
to at least 26, more often the former. The grains are
very irregular and vary much in shape; only rarely are
grains with perfectly regular outlines observed. The
irregularities are chiefly due to the following causes:
First, well-marked depressions, sometimes slightly con-
cave on the surface which are not noticeable in H. kath-
erince; second, to rounded protuberances, not so fre-
quently observed in H . leathering, located usually near
the proximal end ; third, to a slight shifting of the longi-
tudinal axis of primary lamellae as in H. katherince;
fourth, to an occasional secondary set of lamellae, less
often observed than in H. katherince. The arrangement
of the components of the aggregates is very characteris-
tic. They may be compactly clustered and have the form
of simple grains, but frequently they are linearly
arranged to be club-shaped. When the latter, the grains
gradually enlarge at one end, or are root-shaped when
branched, or are occasionally serpentine, etc. The con-
spicuous forms among the isolated grains are irregular,
broadened ovoid ; irregular pyrif orm ; nearly round ;
imperfect ellipsoidal; bean-shaped; and plano-convex.
There are in addition imperfect quadrangular with
rounded angles, potato-shaped; heart-shaped; reniform;
napiform; and some of indefinite forms. The grains
are usually much flattened ; and they are more flattened
than those of H. katherince.

The hilum is not usually distinct in the large grains.
When observed it is a round or flattened-elliptical, or
lenticular, non-refractive spot, which varies from centric
to 0.30 eccentric of the longitudinal axis, more often
0.40 to 0.45. The hilum in the small components of
aggregates is a small, round, refractive spot which varies
in position from centric to slightly eccentric. The hilum
is more often demonstrable, and, on the whole, less
eccentric than in //. katherince.

The lamellce are not usually demonstrable throughout
the entire grain. When observed directly around the
hilum they form either circular or elliptical rings; but
most of the lamellae follow the outline of the grain. The
lamellae vary from fairly fine on the narrower grains to
very delicate on the broadened ones, and frequently one
coarse and more refractive lamella is located at about
0.33 of the distance from the hilum. On the large grains
20 to 28 lamella have been counted, and on the medium-
sized grains 8 to 11.

The size varies from the smaller grains which are
4 by 3/i, to the larger which are 44 by 28^, in length and
breadth. The common size is 32 by 28ft.. The grains
tend to be broader in proportion to length than in //.
katherince.

POLARISCOPIC PROPERTIES.

The figure is centric to quite eccentric and fairly
clean-cut and distinct, the lines are more distinct through-
out entire figure in a larger number of grains than in
II. katherince. The lines vary from rather narrow to
very broad, and in the majority of the grains intersect
obliquely; they are more often broad and intersect at
right angles in more grains than in H. katherince. They
may also be arranged in the form of a mesial line with
bisected ends, as in the bean-type. The figure is often
quite irregular because of the lines being frequently bent
or bisected, the former about the same, but the latter
more often, than in II. katherince. Double figures (in
both compound and aggregates) are often present, much
more frequently observed than in H. katherincv.

The degree of polarization is high to very high (value
78), slightly higher than in H. katherince. It varies
from moderate to very high with the majority moderately
high, there is also a variation in the same aspect of a
given grain. The variation in the different grains is
about the same, but rather more in the same aspect of a
given grain than in //. katherince.

With selenite the quadrants are moderately well de-
fined in a majority of grains, rather less than in H . kath-
erince; and they are often unequal in size and irregular
in shape, but rather less than in H. katherince. The
colors may be pure, but sometimes the blue and usually
the yellow are not quite pure. The colors tend more
often to be impure than in H. katherince.
IODINE REACTIONS.

With 0.25 Lugol's solution the grains color a mod-
erate to light violet with a reddish tint (value 40)
that gradually becomes quite deep tending to a blue-
violet, a few taking on a deeper color than the others.
The color is lighter but rather redder than in //. kath-
erince. With 0.125 Lugol's solution, the grains color
a light violet with reddish tint which very gradually
becomes slightly deeper, not so deep but redder than
H. katherince. After heating in water until the grains
are gelatinized and then adding a 2 per cent Lugol's
solution, the gelatinized grains color a bright rather light
blue, some grains deeper than others, a little deeper and
without the reddish tint sometimes found in H. kath-
erince; the solution colors a deep indigo-blue, about the
same as in H. katherince. If the gelatinized preparation
is boiled for 2 minutes and then treated with an excess
of iodine, the grain-residues color a light to deep dull
blue, many with a reddish tint, more varied but not so
reddish as in //. katherince; and the capsules color an
old-rose to deep heliotrope, the latter not quite so reddish
as in H. katherince.

ANILINE REACTIONS.

With gentian violet the grains begin to color at once,
and in half an hour they are moderately deep to deep,
slightly deeper than in //. katherince (value 62).

With safranin the grains begin to stain immediately,
and in half an hour they are moderately deep to deep, a
little deeper than in H. katherince (value 62).
TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 77°
to 70° C., and all at 81° to 82.5° C., mean 81.75° C. The
smaller more slender grains, which are not very numer-
ous, are the most resistant.

H^MANTHUS.

443

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 8 per cent of the
entire number of grains and 14 per cent of the total
starch in 5 minutes; in about 50 per cent of the grains
and 64 per cent of the total starch in 15 minutes; in
about 66 per cent of the grains and 78 per cent of the
total starch in 30 minutes ; in about 70 per cent of the
grains and 80 per cent of the total starch in 45 min-
utes ; in about 72 per cent of the grains and 82 per cent
of the total starch in 60 minutes. (Chart D 106.)

A bubble forms at the hilum and frequently ex-
pands to greater size but is less persistent than in //.
katherince. The lamella? do not become any more dis-
tinct. The grain becomes more refractive and a border
of even greater refractivity is formed, as noted in H.
katherince, but the border more quickly broadens than
in II. katherince. Methods of gelatinization are some-
times observed that are similar to those in H. katherince;
but in many grains the process spreads rapidly through
the mesial region towards the margin, the proximal end
of this border frequently proving the most resistant.
In grains with somewhat abrupt corners, the process may
start at several points on the margin and advance towards
the hilar region. Refractive fragments or granules, as
well as striation, may occur in the more resistant starch
previous to gelatinization, but with much less frequency
than in H. katherince.

The grains are swollen and somewhat to much dis-
torted, the distortion being much less than in H. kath-
ince. A number of grains are but little affected beyond
the initial stages, a less number than in H. katherince.

The reaction with chromic acid begins in a few grains
immediately. Complete gelatinization occurs in about
9 per cent of the entire number of grains and 27 per
cent of the total starch in 5 minutes; in about 18 per cent
of the grains and 78 per cent of the total starch in 15
minutes; in about 36 per cent of the grains and 87 per
cent of the total starch in 30 minutes; in about 60 per
cent of the grains and 97 per cent of the total starch in
45 minutes ; in about 78 per cent of the grains and 99 per
cent of the total starch in 60 minutes. (Chart D 107.)

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 33 per cent of
the entire number of grains and 65 per cent of the total
starch in 5 minutes ; in about 83 per cent of the grains and
95 per cent of the total starch in 15 minutes ; in about 90
per cent of the grains and 97 per cent of the total starch
in 30 minutes; in about the same percentage of each in 45
minutes; and in about 93 per cent of the grains and over
99 per cent of the total starch in 60 minutes. At the end
of an hour a few scattered grains have small parts of the
margin ungelatinized. (Chart D 108.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 33 per cent of the
entire number of grains and 60 per cent of the total starch
in 5 minutes; in about 44 per cent of the grains and 75
per cent of the total starch in 15 minutes; in about 65
per cent of the grains and 90 per cent of the total starch in
30 minutes; in about 75 per cent of the grains and 95
per cent of the total starch in 45 minutes ; and in about
78 per cent of the grains and 96 per cent of the total
starch in 60 minutes. (Chart D 109.)

The hilum swells much more, accompanied by the
evolution of a bubble, than in H . katherince. The lamellaa
quickly become more distinct, and the mesial portion is
rapidly gelatinized more frequently without the forma-
tion of fissures; this method not commonly observed in
//. katherince. The scattered smaller grains gelatinize
more slowly, and sharply defined fissures are present,
which, however, are not so copiously branched as in H.
katherince. The grain is disorganized into granules of
similar arrangement, but much less refractive than in H.
katherince. The gelatinized grains, as a rule, are some-
what distorted, more than in H. katherince.

The reaction with sulphuric acid begins immediately
and many grains are gelatinized in 1 minute. Complete
gelatinization occurs in about 80 per cent of the entire
number of grains and 95 per cent of the total starch
in 5 minutes; in about 90 per cent of the grains and
98 per cent of the total starch in 10 minutes; in about
94 per cent of the grains and 99 per cent of the total
starch in 15 minutes. The ungelatinized starch is found
in the margin of few grains, and minute parts may be
seen after the lapse of 45 minutes. (Chart D 110.)

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in about 55 per
cent of the entire number of grains and 80 per cent of the
total starch in 5 minutes; in about 67 per cent of the
grains and 91 per cent of the total starch in 15 minutes;
in about 75 per cent of the grains and 95 per cent of the
total starch in 30 minutes ; in about the same percentage
of each in 45 minutes; and in the same percentage of
grains and 97 per cent of the total starch in 60 minutes.
The very small amount of ungelatinized starch is observed
in the marginal part of many grains. (Chart D 111.)

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 48
per cent of the entire number of grains and 70 per cent
of the total starch in 5 minutes; in about 50 per cent
of the grains and 80 per cent of the total starch in 15
minutes; in about 80 per cent of the grains and 95 per
cent of the total starch in 30 minutes; in 84 per cent
of the grains and 97 per cent of the total starch in 45
minutes; and in 90 per cent of the grains and 98 per cent
of the total starch in 60 minutes. (Chart D 112.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 52 per cent of
the total starch in 5 minutes; in about 45 per cent of
the grains and 58 per cent of the total starch in 15 min-
utes; in about 60 per cent of the grains and 67 per cent
of the total starch in 30 minutes; in about 62 per cent
of the grains and 80 per cent of the total starch in 45
minutes and in about 68 per cent of the grains and 92 per
cent of the total starch in 60 minutes. (Chart D 113.)
The hilum swells in many more grains than in H.
katherince; and the lamellae become somewhat more dis-
tinct and striated, more so than in H. katherince. Fis-
sures form which are delicate and usually short, but more
sharply defined than in H. katherince. The mesial por-
tion is disorganized in many grains forming slightly re-
fractive granules, while in others there are refractive
granules, with much greater variation of refractivity
of the different grains than in H. katherince. The
marginal lamellae become sharply defined and striated, in

444

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

some grains breaking into refractive linear granules, in
others gelatinized without breaking into granules, while
in others the lamellse near the margin are broken into
linear granules, but the outermost two or three are gela-
tinized without the previous appearance of granules;
more varied in this respect than in H. katherince.

The gelatinized grains are swollen, but very little dis-
torted, slightly more than in the few completely gela-
tinized grains found in //. katherince; they usually resem-
ble the untreated grain in shape, as in H. katherince.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
54 per cent of the entire number of grains and in about
72 per cent of the total starch in 5 minutes; in about
69 per cent of the grains and 84 per cent of the total
starch in 15 minutes; in about 73 per cent of the grains
and 89 per cent of the total starch in 30 minutes; in
about the same percentage of each in 45 minutes; and
in about 75 per cent of the grains and 90 per cent of the
total starch in 60 minutes. A few of the smaller grains,
especially the mesial part, and the margin of some of the
larger grains, are ungelatinized. (Chart D 114.)

The hilum swells more than in H. katherince, but
fissures proceeding from it are shorter and less clearly
defined. The lamellse for about one-third to one-half the
distance from the hilum become well defined, and the
definition sharper and present in many more grains than
in H. katherince. The lamella? of the mesial portion are
quickly broken down into a mass of fairly refractive
granules which are soon completely gelatinized, less
refractive and less resistant than in H. katherince. The
marginal lamella are frequently undemonstrable and
may gelatinize without breaking into linear granules,
although in some grains definition and striation are fol-
lowed by disorganization into linear granules; these
granules are much less common than in H. katherince.
In the more resistant slender grains the marginal lamella?
of the proximal end may become sharply differentiated
and striated followed by breaking into linear granules;
and in the scattered smaller grains which are the most
resistant, the fissures are more sharply defined, and
the mesial and marginal granules are about as in H.
katherince.

The gelatinized grains are swollen and considerably
distorted, the latter decidedly more than in //. katherince.
Most of the grains do not resemble the form of the
untreated grain.

The reaction with potassium sulphide begins imme-
diately and several grains are gelatinized in 1 minute.
Complete gelatinization occurs in about 15 per cent of
the entire number of grains and 45 per cent of the total
starch in 5 minutes ; in about 40 per cent of the grains
and 60 per cent of the total starch in 15 minutes; in
about 52 per cent of the grains and 66 per cent of the
total starch in 30 minutes ; in about the same percentage
of each in 45 minutes ; and in about the same percentage
of grains and 70 per cent of the total starch in 60 min-
utes. (Chart D 115.)

The hilum swells much more rapidly, and the fissures
proceeding from it are much less sharply defined than in
H. katherince. The lamellae often become more distinct
within the mesial region, as well as the sharply defined
lamella which cuts off a narrow refractive border ; distinct

over more of the grain than in H . katherince. The mesial
portion of the grain is frequently broken down without
forming granules or a few that are slightly to quite re-
fractive, much less refractive than in H. kathrrince. A
single row of brilliant linear granules is sometimes noted
a short distance within a very narrow refractive border,
this border being differentiated into a few sharply de-
fined lamella? which gelatinize without breaking into
granules ; such grains were not observed in II. leathering,
In some grains, notably the smaller ones, the marginal
lamellse are broken down into linearly arranged granules
as in //. katherince.

The gelatinized grains are much swollen and con-
siderably distorted, more so than in //. katherince. The
larger, more numerous grains are usually completely
gelatinized, but in the smaller grains either linear gran-
ules around the margin or a refractive border may resist
gelatinization; much more completely gelatinized than
in //. katherince.

The reaction with sodium hydroxide begins imme-
diately and a few grains are gelatinized in 1 minute.
Complete gelatinization occurs in about 44 per cent of the
entire number of grains and 61 per cent of the total starch
in 5 minutes; in about 50 per cent of the grains and
67 per cent of the total starch in 15 minutes; in about
54 per cent of the grains and 73 per cent of the total
starch in 30 minutes; in about GO per cent of the grains
and 80 per cent of the total starch in 45 minutes ; and in
about 63 per cent of the grains and 84 per cent of the
total starch in 60 minutes. (Chart D 116.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 42 per
cent of the entire number of grains and 50 per cent of
the total starch in 5 minutes; in about 45 per cent of
the grains and 54 per cent of the total starch in 15 min-
utes ; in about the same percentage of each in 30 minutes ;
in about 57 per cent of the total starch in 45 minutes ;
and in about 48 per cent of the grains and 60 per cent of
the total starch in 60 minutes. (Chart D 117.)

The reaction with sodium salicylate begins in 30
seconds. Complete gelatinization occurs in about 54 per
cent of the entire number of grains and in about 60 per
cent of the total starch in 5 minutes; in about 94 per
cent of the grains and 96 per cent of the total starch in
15 minutes; in about 98 per cent of the grains and over
99 per cent of the total starch in 20 minutes ; and in all
of the starch in 25 minutes. (Chart D 118.)

A bubble appears at the hilum and expands to much
greater size in many grains and is more transient than in
// . katherince. The lamellae gradually become distinct in
many grains, much sharper than in H. katherince. A
refractive border is formed in which the lamellae become
well defined previous to gelatinization; this border is
much more sharply defined from the body of the grain
and is broader around the entire grain than in H. kath-
erince. The methods of gelatinization are even more
varied than in H. katherince. The process proceeds in
some grains as described for II. katherince, but in other
grains the lamellse forming the refractive border become
very sharply denned, followed by sudden gelatinization of
this border with the exception of a very narrow outer
border at either side of the hilum which resists for a short
time; in such grains the main body of the grain is the

H^EMANTHUS.

445

most resistant; a fissure passing through the hilum as
the bubble is expelled often precedes gelatinization of
this mesial mass of starch.

The gelatinized grains are swollen and distorted, and
either partial or complete solution of the grain may fol-
low gelatinization as noted in II. katherince.

The reaction with calcium nitrate begins in some
of the grains immediately. Complete gelatinization
occurs in about 34 per cent of the entire number of grains
and 50 per cent of the total starch in 5 minutes; in
about the same percentage of grains and 57 per cent
of the total starch in 15 minutes; in about the same
percentage of grains and 60 per cent of the total starch in
30 minutes; in about 38 per cent of the grains and 62 per
cent of the total starch in 45 minutes ; and in about the
same percentage of each in 60 minutes. (Chart D 119.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 22 per
cent of the entire number of grains and 26 per cent of
the total starch in 5 minutes ; in about 26 per cent of
the grains and 30 per cent of the total starch in 15 min-
utes; in about 32 per cent of the grains and 35 per cent
of the total starch in 30 minutes ; in about the same per-
centage of each in 45 and 60 minutes, respectively.
(Chart D 120.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 28 per
cent of the entire number of grains and 44 per cent of
the total starch in 5 minutes ; in about 30 per cent of the
grains and 50 per cent of the total starch in 15 min-
utes ; in about 42 per cent of the grains and 60 per cent
of the total starch in 30 minutes; in about 46 per cent
of the grains and 68 per cent of the total starch in 45
minutes; and in about 60 per cent of the grains and 78
per cent of the total starch in 60 minutes. (Chart D 121.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 4 per cent of the total starch
in 5 minutes; in about 2 per cent of the grains and 7
per cent of the total starch in 15 minutes; in about 4 per
cent of the grains and 10 per cent of the total starch in
30 minutes ; in about 6 per cent of the grains and 12 per
cent of the total starch in 45 minutes; in about 8 per
cent of the grains and 14 per cent of the total starch in
60 minutes. (Chart D 122.)

The reaction with copper nitrate begins immediately.
Complete gelatinizatiou begins in about 5 per cent of the
entire number of grains and 11 per cent of the total starch
in 5 minutes; in about 6 per cent of the grains and 14
per cent of the total starch in 15 minutes ; in about 9 per
cent of the grains and 15 per cent of the total starch in
30 minutes; in about 11 per cent of the grains and 16
per cent of the total starch in 45 minutes; in about
16 per cent of the grains and 24 per cent of the total
starch in 60 minutes. (Chart D 123.) Gelatinization
proceeds rapidly through the mesial portion of the grain,
the entire border being the most resistant; this grad-
ually becomes gelatinized, when complete gelatinization
occurs.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 16 per cent of
the entire number of grains and 37 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains

and 53 per cent of the total starch in 15 minutes; slight
progress in 30 minutes; in about 31 per cent of the
grains and 56 per cent of the total starch in 45 minutes;
in about 37 per cent of the grains and 59 per cent of
the total starch in 60 minutes. (Chart D 124.)

Gelatinization proceeds rapidly through the mesial
portion, well-defined fissures not being observed in the
grains more quickly gelatinized. The entire margin is
the more resistant for a short period, but finally in many
grains the distal margin is more quickly gelatinized than
the interior. The much more rapid gelatinization of the
distal margin than of the inclosed portion, with extension
of the capsule, was not observed in this starch, as was
noted in some grains of H. katherince.

The reaction with barium chloride begins in rare
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 1.5
per cent of the total starch in 5 minutes; in about 1.5
per cent of the grains and 2 per cent of the total starch
in 15 minutes ; in about 2 per cent of the grains and 6
per cent of the total starch in 30 minutes ; and in about
the same percentage of each in 45 and 60 minutes, respec-
tively. (Chart D 125.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 7 per cent of
the total starch in 5 minutes; in about 5.5 per cent of
the grains and 15 per cent of the total starch in 15 min-
utes; in about 9 per cent of the grains and 17 per cent
of the total starch in 30 minutes; in about 17 per cent
of the grains and 20 per cent of the total starch in 45
minutes; little if any further progress or about 22 per
cent of the total starch in 60 minutes. (Chart D 126.)

H-ffiMANTHUS KONIG ALBERT (HYBRID).

(Plate 4, fig. 21; Charts D 106 to D 126.)

HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple and
isolated. Many occur in aggregates of from 2 to 20 or
more components, most frequently from 2 to 9. Pres-
sure facets are present on many of the grains. Com-
pound grains are often noted, the number of components
varying from 2 to at least 20, commonly of the former
number. The grains are very irregular and vary much
in shape, more so than in either parent. The irregu-
larities are due chiefly to the same causes as noted under
//. katherince and H. puniceus, but one or more well-
marked depressions are frequently found on the surface
of the grain, absent in H. katherince but present in H.
puniceus ; and the protuberances and secondary sets of
lamellse are not so frequently observed as in // . katherince,
but about the same as in H . puniceus. The arrangements
of the components of the aggregates are even more varied
than in PI. puniceu-s. In addition to those of linear
arrangement noted for this species, T-shaped, boot-
shaped, and sickle-shaped forms were observed. The
conspicuous forms among the isolated grains are the
same as those noted under H. katherince and H. puniceus;
the lenticular forms are very rare; and the T-shaped,
boot-shaped, club-shaped, and napiform grains proved in
many instances to be aggregates. Such forms seen in
H. katherince might also have been found to be aggre-
gates had it not proved impossible to satisfactorily dem-

446

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

onstrate the presence of the hilum and the lamellae in
these grains. Since forms of grains of both parents are
present in the hybrid, the grains vary more in shape than
in either parent. The majority are of a more broadened
type than in H . katherince, standing nearer in this feat-
ure to those of H. puniceus. The majority of the grains
are much flattened, being more flattened than in H.
katherince, but there are not so many grains that are
much flattened as in H. puniceus. On the whole, the
alliance is closer to H. puniceus.

The hilum is usually not distinct in the large grains.
When observed it is a round, flattened-elliptical, or len-
ticular, non-refractive spot which varies from centric to
0.25 eccentric, commonly 0.35 to 0.45, of the longitudinal
axis. The hilum in the components of aggregates is a
small, round, refractive spot; centric to slightly eccen-
tric. It is not so refractive as in H. puniceus. The
hilum is more often demonstrable than in H. katherince,
but not so frequently as in H . puniceus. As regard pecu-
liarities of the hilum, the grains are closer to those of
H . puniceus.

The lamellce are frequently not demonstrable, they
are about the same as in H. katherince, but more indis-
tinct than in H. puniceus. When observed near the
hilum, they follow the outline of this structure, and are
moderately fine to very fine, circular, elliptical, or lentic-
ular rings. Most of the lamellae follow the outline of
the grains. Barely one rather coarse and more refractive
lamella may be observed at about one-third of the dis-
tance from the hilum. On the more slender grains of
medium size 8 to 12, and on the larger broadened forms
about 20, lamellae may be counted. The peculiarities
of the lamellae place the grains in closer relationship to
H. puniceus.

The size of the grains varies from the smaller which
are 4 by 2/*, to the larger which are usually about 38
by 24:fi, rarely 52 by 28/*, in length and breadth. The
common size is 28 by 20/*. In size the grains are closer to
those of H. puniceus.

POLARISCOPIC PROPERTIES.

The figure is centric to quite eccentric and moder-
ately clean-cut and distinct, the lines are more distinct
throughout the entire figure in more grains than in
H. Icatherince, but in about the same as in H. puniceus.
The character and arrangement of the lines are the same
as in H. katherince and H. puniceus, but there are more
grains in which they are broad and cross at right angles
than in H. katherince, but slightly less than in H. puni-
ceus. Double figures are much more frequently observed
than in H. Icatherince and about the same as in H.
puniceus.

The degree of polarization is high to very high (value
80), higher than in either parent, but nearer to H. puni-
ceus. The same variation in the different grains as well
as in the same aspect of a given grain is the same as in
the parent, but the variation in the same aspect of a given
grain is usually greater than in H. katherince, and about
the same as in H. puniceus.

With selenite the quadrants are moderately well
defined, in a majority of grains rather less than in H.
katherince, but about the same as in H. puniceus. They
are quite irregular in shape and unequal in size, less
than in H. katherince, but rather more than in H. puni-

ceus. The colors are rather more often impure than in
H. katherince, and the yellow about the same, but the
blue not so often impure as in //. puniceus. In polari-
scopic properties the grains bear a closer resemblance to
those of //. puniceus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate to light reddish violet (value 43) which grad-
ually becomes a quite deep violet with bluer tint, not
quite so deep as in //. katherince, but deeper than in
H. puniceus, and with rather more of a reddish tint than
in either parent. With 0.125 per cent Lugol's solution
the grains color a light violet with reddish tint which
gradually becomes slightly deeper. At first the color is
about the same as in case of the starches of the parents,
but it does not become as deep nor as blue as H. kath-
erince, yet it is somewhat deeper than in H. puniceus.
After heating in water, until the grains are gelatinized,
and then adding 2 per cent Lugol's solution the starch
solution colors a deep indigo-blue, and the gelatinized
grains a rather light blue, some deeper than others, and a
few large ones taking on a reddish tint. There is a
greater variety in the depth of color, but the average is
considerably deeper than in H. katherince, and about the
same, but the color is not so pure as in H. puniceus. If
the gelatinized preparation is boiled for 2 minutes, and
then treated with an excess of iodine, the grain-residues
color a moderately light to moderately deep blue with
reddish tint, and the capsules a light old-rose, deep helio-
trope to wine-red. The grain-residues and the capsules
are more varied in color, but the averages are deeper than
in both H. Icatherince and H. puniceus. Both quantita-
tive and qualitative reactions with iodine exhibit a closer
relationship to H. katherince than to H. puniceus.

ANILINE REACTIONS.

With gentian violet the grains begin to stain at once,
and in half an hour they are colored moderate to deep
(value 58). The color is lighter than in either H.
katherince or H. puniceus.

With safranin the grains color at once, and in half
an hour they are moderate to deep in color, lighter than
in either H. katherince or H. puniceus (value 58). In
the reactions with aniline stains H. konig albert shows
a closer relationship to //. katherince than to II. puniceus.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 80°
to 82° C., and all at 82.5° to 84° C., mean 83.25° C.
The temperature of gelatinization is very uneven in this
starch, practically all the larger broadened grains are
gelatinized at 77° to 79° C., but the smaller narrower
forms are resistant until 80° to 82° C. is reached, hence
the temperature of gelatinization for the majority is at
the latter point. The temperature of gelatinization of
H. konig albert is closer to H. katherince than to H.
puniceus.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about 16
per cent of the grains and 18 per cent of the total starch
in 15 minutes ; in about 33 per cent of the grains and

H.EMANTHUS.

447

39 per cent of the total starch in 30 minutes; in about
39 per cent of the grains and 53 per cent of the total
starch in 45 minutes ; in about 44 per cent of the grains
and 61 per cent of the grains in 60 minutes. (Chart
D 106.)

At the hilum a bubble forms which expands slightly
more in many grains than in //. katherince, but not as
much as in //. puniceus. The lamellae do not become any
more distinct, as noted for both parents. The grain be-
comes more refractive and a border of greater refrac-
tivity is formed as noted for both parents; it broadens
more quickly than in //. katherince, scarcely so much
in so many grains as in II. puniceus. The same methods
of gelatinization are observed as noted in both parents;
a larger number follow the course of the process in H.
katherince, yet gelatinization starting in the mesial re-
gion and at two or more points is sometimes found, as is
more commonly present in II. puniceus. Refractive frag-
ments and granules sometimes form previous to com-
plete gelatinization, not quite so frequently observed as
in //. katherince but with decidedly more frequency than
in //. puniceus. v

The gelatinized grains are swollen and distorted about
as in II. katherince, but more distorted than in H. puni-
ceus. A larger number of grains have not advanced be-
yond the initial stages than in both parents. The quali-
tative reactions, excepting in a few grains, exhibit a much
closer relationship to those observed in H. katherince.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatiuization occurs in but few
grains and has begun in but few, less than 0.5 per cent,
of both the entire number of grains and the total starch
in 5 minutes ; in less than 0.5 per cent of the grains and
19 per cent of the total starch in 15 minutes ; in about
22 per cent of the grains and 46 per cent of the total
starch in 30 minutes; in about 25 per cent of the grains
and 93 per cent of the total starch in 45 minutes; in
about 44 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 107.)

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 4
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 9 per cent of the grains and 11
per cent of the total starch in 30 minutes ; in about 18 per
cent of the grains and 25 per cent of the total starch
in 45 minutes; and in about 22 per cent of the grains
and 33 per cent of the total starch in 60 minutes. (Chart
D 108.)

The reaction with nitric acid begins very slowly and
even at the end of 5 minutes there are no obvious signs
of gelatinization. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 2.5 per cent
of the total starch in 15 minutes; in about 9 per cent
of the grains and 11 per cent of the total starch in 30
minutes; in about 10 per cent of the grains and 14 per
cent of the total starch in 45 minutes ; and in about 15
per cent of the grains and 22 per cent of the total starch
in 60 minutes. (Chart D 109.)

The hilum swells, a bubble appearing more frequently
than in H. katherince, but not nearly so frequently as in
//. puniceus. The lamella? are not usually distinct, but

the grains become very refractive, about as in H. kath-
erince, while lamellae are less often distinct than in
H. puniceus; the mesial portion is usually gelatinized
without the formation of definite much-branched fissures,
and is disorganized frequently with but slightly refractive
granules, being more refractive in the most-resistant
grains ; the fissures appear with much less frequency, and
the granules are less refractive, than in H. katherince;
fissures appear with somewhat more frequency and more
grains disorganize with more refractive granules than in
//. puniceus. No grains were observed in which gela-
tinization first appeared at the distal margin accom-
panied with a clear swelling, this method not infrequently
appearing in //. katherince, but not present in H. puni-
ceus. The gelatinized grains are slightly distorted,
somewhat less than in H. katherince, but more than in H.
puniceus. Many grains are affected by the reagent but
still contain many granules at the end of 60 minutes,
but not so numerous, refractive, or frequent as in H.
katherince, yet much more frequent than in H. puniceus.
In this reaction //. konig albert shows qualitatively a
somewhat closer relationship to H. katherince than to
H. puniceus.

The reaction with sulphuric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes; in about 25 per
cent of the grains and 50 per cent of the total starch in
15 minutes; in about 67 per cent of the grains and 90
per cent of the total starch in 30 minutes ; in about 81 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; and in 90 per cent of the grains and 99 per
cent of the total starch in 60 minutes. (Chart D 110.)
At the end of 60 minutes only small marginal parts of a
few grains remain ungelatinized. The grains become
extremely refractive, and when observed in the polari-
scope the lowering polarization indicates an internal
disorganization, inasmuch as there is no apparent exter-
nal alteration, as in H. katherince.

The reaction with hydrochloric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the total starch in 5 minutes; in
about 12 per cent of the total starch, chiefly entire grains,
in 15 minutes; in about 24 per cent of the grains and 54
per cent of the total starch in 30 minutes; in about 29
per cent of the grains and 62 per cent of the total starch
in 45 minutes; and in about the same percentage of
grains and 67 per cent of the total starch in 60 minutes.
(Chart Dill.)

The reaction with potassium hydroxide begins in rare
grains in 30 seconds. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
0.5 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 2 per cent of the total starch
in 15 minutes ; in about the same percentage of the grains
and total starch in 30 minutes ; in about 2 per cent of the
grains and 3 per cent of the total starch in 45 minutes ;
and in about 3 per cent of the grains and 4 per cent of the
total starch in 60 minutes. (Chart D 112.)

The reaction with potassium iodide begins at once in
only rare grains. Complete gelatinization occurs in less
than 1 per cent of the entire number of grains and 1 per
cent of the total starch in 5 minutes ; in about the same

448

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

percentage of each in 30 and 45 minutes, respectively ;
and in about 1 per cent of the grains and 1.5 per cent
of the total starch in 60 minutes. (Chart D 113.)
While these grains with rare exception do not become
gelatinized they become more refractive when viewed in
ordinary light and less polariscopic when viewed between
crossed nickols, indicating molecular changes.

The hilum swells more in a larger number of grains
than in H. katherince, but not in nearly so many as in
H. puniceus. No special change was noted in the defini-
tion of the lamella?. Fissures form of similar character
to those of both parents, they are slightly more prominent
than in H. katherince, but less than in II. puniceus. The
mesial and marginal regions of the grain are disorgan-
ized with the appearance of granules that have about the
same refractivity and arrangement as in H. katherince;
much less varied in the few grains gelatinized than in
H. puniceus.

The gelatinized grains are swollen, but very little dis-
torted, about as in H. leathering, slightly less than in
H. puniceus. They resemble the untreated grain in
form, as in both parents. In this reaction H. konig
albert shows qualitatively much closer relationship to
H. katherince than to H. puniceus.

The reaction with potassium sulphocyanate begins in
very few grains in 1 minute. Complete gelatinization
occurs in less than 1 per cent of the entire number of
grains and total starch in 5 minutes ; in about 1 per cent
of the grains and 2.5 per cent of the total starch in 15
minutes; in over 2.5 per cent of the grains and 3.5 per
cent of the total starch in 30 minutes ; in about the same
percentage of each in 45 minutes ; and in about the same
percentage of grains and 4 per cent of the total starch
in 60 minutes. (Chart D 114.) About 97 per cent of
the entire number of grains are apparently unaffected.

The hilum swells more, and the lamellae near the
hilum become more sharply defined in more grains than
in //. katherince, but neither as markedly in nearly so
many grains as in //. puniceus. The fissures which pro-
ceed from the hilum are scarcely so well defined as in
H. katherince, but deeper in many more grains than in
H. puniceus. The mesial and marginal regions are
broken into granules, and sometimes into moderately
large fragments of about the same refractivity and
arrangement, but less resistancy, than in H. katherince,
but they are more refractive and the marginal granules
much more frequently have a linear arrangement and are
much more resistant than in //. puniceus.

The gelatinized grains are swollen, a little more dis-
torted, and much more frequently with all the granules
gelatinized than in H. katherince; not quite as distorted
and more frequently with refractive granules than in
H. puniceus. In the reaction H. konig albert shows
qualitatively a much closer relationship to II. katherince
than to H. puniceus.

The reaction with potassium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
total starch in 5 minutes ; in a slightly larger percentage
of each in 15 minutes; and in about 2 per cent of each
in 30, 45, and 60 minutes, respectively. (Chart D 115.)

The hilum swells a little more rapidly than in H.
katherince, but much less than in H. puniceus; and

the fissures proceeding from it are a little less sharply
defined than in H. katherince, but more than in H.
puniceus. The single lamella is less sharply defined,
but becomes more distinct in the region nearer the hilum
than in II. katherince; but is not distinct near the hilum
in nearly so many grains as in H. puniceus. The mesial
portion of the grain is disorganized into very slightly
to quite refractive granules, the mean being less refrac-
tive than in H. katherince, but more than in H. puniceus.
The marginal border is usually broken down into linear
granules, as in H. katherince, and more frequently than
in H. puniceus.

The gelatinized grains are much swollen and slightly
distorted, a little more than in //. katherince, but con-
siderably less than in H. puniceus* Scarcely so many
grains are found with the outermost lamella ungela-
tinized as in H. katherince, but many more than in H.
puniceus. The gelatinized grains bear some resemblance
to the untreated grain, a little less number than in H.
katherince, but many more than in H. puniceus. In this
reaction H . konig albert shows qualitatively a much closer
relationship to H. katherince than to //. puniceus.

The reaction with sodium hydroxide begins in very
few grains in 1 minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about the same in 15 and
30 minutes, respectively; in about 0.5 per cent of the
grains and 1.5 per cent of the total starch in 45 minutes ;
and in about 1 per cent of the grains and 2 per cent of
the total starch in 60 minutes. (Chart D 116.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and in
about 2 per cent of the total starch in 5 minutes ; in about
1 per cent of the grains and 2.5 per cent of the total
starch in 15 minutes; in about the same percentage of
each in 30, 45, and 60 minutes, respectively. Apart from
the very few grains that are quickly affected by the rea-
gent there is extremely little evidence of reaction. ( Chart

Dm.)

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 65 per cent of
the total starch in 5 minutes ; in about 94 per cent of the
grains and 97 per cent of the total starch in 15 minutes;
and 98 per cent of the grains and over 99 per cent of the
total starch in 30 minutes. (Chart D 118.) Rare grains
may resist gelatinization for 40 minutes.

A small bubble appears at the hilum which is very
persistent and expands little if any previous to expulsion ;
about the same as in H. katherince, but is more persistent
and expands less than in H. puniceus. The lack of
definition in the lamellse and the appearance of the re-
fractive border are about the same as //. katherince, but
less sharply defined than in H. puniceus. Gelatinization
begins and proceeds in many more grains in about the
same manner as in H. katherince, but in a few the process
closely follows H. puniceus.

The gelatinized grains are swollen and distorted so
that they do not resemble the untreated grains as in both
parents. Either partial or complete solution may follow
the gelatinization of the grains as in both parents. In
this reaction, excepting in a few grains, H. konig albert

H^MANTHUS — CRINUM.

449

shows qualitatively much closer relationship to //. kath-
erince than to H. puniceus.

The reaction with calcium nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; and in about the same percent-
age of each in 15, 30, 45, and 60 minutes, respectively.
(Chart D 119.)

The reaction with uranium nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; and in about the same
percentage of each in 15, 30, 45, and 60 minutes, respec-
tively. ( Chart D 120.)

The reaction with strontium nitrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about the same percentage
of each in 15 minutes ; in about 0.5 per cent of the grains
and 1 per cent of the total starch in 30 minutes ; in about
1 per cent of the grains and 1.5 per cent of the total
starch in 45 minutes ; and in about the same percentage of
each in 60 minutes. (Chart D 121.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization was not
observed in any grain among the entire number and the
process has begun in rare grains much less than 0.5 per
cent of both the entire number of grains and the total
starch, in 5 minutes; no special progress noted in 15
minutes ; slight progress, complete gelatinization in very
rare grains, still less than 0.5 per cent, and 0.5 per cent
of the total starch in 30 minutes ; about the same in both
45 and 60 minutes, respectively. (Chart D 122.)

The reaction with copper nitrate begins in very rare
grains in 1 minute. Complete gelatinization was not
observed and the reaction has begun in but rare grains,
much less than 0.5 per cent of both the entire number
of grains and the total starch in 5 minutes; very slight
progress in 15, 30, 45, and 60 minutes, even less than
0.5 per cent of both the entire number of grains and the

total starch are gelatinized at the end of this period.
( Chart D 123.)

Gelatinization has begun and proceeded in so few
grains that a definite type is scarcely defined, but in those
noted the process proceeds through the mesial portion
along the course of fissures.

The reaction with cupric chloride begins in very rare
grains in 2 minutes. Complete gelatinization was not
observed in any grains and the process has begun in very
rare grains, much less than 0.5 per cent of both the
grain and the total starch, in 5 minutes ; very slight prog-
ress in 15 minutes; complete gelatinization occurs in
very rare grains and the process has still begun in but
rare grains in 30 minutes ; about the same in 45 and 60
minutes, at the end of which period much less than 0.5
per cent of both the grains and the total starch is gela-
tinized. The reaction has made still less progress than
in H. katherina. (Chart D 124.)

Very few grains show much effect from treatment
with the reagent, but when observed gelatinization pro-
ceeds through the mesial region as in both parents, the
more rapid gelatinization with extension of the capsule
as noted in H . katherince was not observed.

The reaction with barium chloride begins in rare
grains in 1 minute. Complete gelatinization is not
observed in any grains but about 0.5 per cent of the total
starch is disorganized. Little progress occurs in 15, 30,
45, and 60 minutes, respectively. (Chart D 125.) A
few more grains are affected, but gelatinization pro-
gresses less far than in H. katherince, there being com-
plete gelatinization of less than 0.5 per cent of the grains
and total starch in 60 minutes.

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization of entire
grains was not observed, and the process has begun in
much less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes. There was no apparent
progress in 15, 30, 45, and 60 minutes, there still being
much less than 0.5 per cent of both the entire number of
grains and total starch in 60 minutes. (Chart D 126.)

4. CRINUM.

The members of this genus are large bulbous plants
that are natives of tropical and semi-tropical countries
and widely cultivated as garden and green-house plants,
especially in the old world. The genus is closely allied
to Amaryllis, Ammocharis, Brunsvigia, Nerine, and
Strumaria. Baker (Amaryllideae, page 74) describes 79
species, 13 of which are natives of tropical America, but
only one is a native of the United States (C. americanum
Linn., popularly known as the Florida Swamp Lily).
He divides them into three sub-genera — Sienaster, Plat-
yaster, and Codoncrinum. There are said to be only
two hardy species — C. moorei Hook. (0. makoyanam
Carr., C. colensoi Hort., C. mackenii Hort., and C. nata-
lense Hort.) and C. longifolium Thumb. (C. capense
Herb., C. riparium Herb., Amaryllis longifolia Linn.,
Amaryllis capensis Miller), the former being the less
hardy.

The crinums are very readily hybridized, and a large
number of hybrids have been reported abroad and in this
country. The principal species used were C. longifolium,
C. asiaticum, C. erubescens, C. zeylanicum, C. scabrum,

and C. americanum, particularly the first, and also as the
seed parent. The only one of these hybrids that seems
to be generally known is C. powellii Hort.

Three sets of parent-stock and hybrid-stock, all be-
longing to the subgenus Codonocrinum, were studied in
this research :

1. C. moorei Hook., C. zeylanicum Linn. (C. herbertianum
Wall., C. wallichianum Roem., C. ornatum var. zeylanicum
and var. Herbertianum Herb., Amaryllis zeylanica Linn.,
Amaryllis ornata) and the hybrid C. hybridum j. c. harvey.
The specimen of C. moorei was obtained from F. H.
Krelage & Son, Haarlem, Holland; that of V. zeylanicum
from Theodore L. Mead, Oviedo, Florida; and that of the
hybrid from the grower, Reaaoner Brothers, Oneco, Florida.

8. C. zeylanicum, C. longifolium, and the hybrid C. kircape.

The specimen of C. longifolium was obtained from E. H.
Krelage & Son, and those of C. zeylanicum and C. kircape
from Thomas, L. Mead, Oviedo, Florida, a grower of the
hybrid.

9. C. longifolium, C. moorei, and the hybrid C. powellii. The

specimens of the parent-stocks and hybrid-stock were
obtained from E. H. Krelage & Son.

450

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

7. STARCHES OF CRINUM MOOREI, C. ZEYLANICUM,
AND C. HYBEIDUM J. C. HARVEY.
CRINUM MOOREI (SEED PARENT).

(Plates 4 and 5, figs. 22 and 29; Charts D 127 to D 147.)

HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple and
isolated with the exception of a few which appear in
aggregates of from 2 to 4, usually 2 or 3, components.
Compound grains are fairly numerous, and consist of
from 2 to 3 components. No well-defined pressure facets
are observed. The surface of the grain is often irregu-
lar, owing chiefly to: (1) The presence of one or more
usually small, rounded protuberances which are generally
located at or near the proximal end, where they are occa-
sionally quite large and sometimes blunt; (2) to the
shifting of the longitudinal axis of the primary lamellae ;
to a secondary set of lamella? placed usually at right
angles or inclosing the primary set ; ( 3 ) to slight depres-
sions of the curved side line, occasionally becoming con-
cave at the distal end; (4) to a lateral curvature at the
proximal end; (5) to a sinuous outline at the distal mar-
gin or sometimes at one side of mussel-shell-shaped
grains; and (6) to the abrupt deflection of elongated
slender grains at or just distal to the slightly eccentric
hilum. The conspicuous forms of the simple grains are
elongated-ovoid-shaped which are often squared at the
distal end, mussel-shell-shaped, oyster-shell-shaped, pyri-
form, and club-shaped. The additional forms are slipper-
shaped, rod-shaped, finger-shaped, elongated and ordi-
nary clam-shell-shaped, somewhat diamond-shaped, boot-
shaped, and nearly round. The conspicuous forms of the
compound grains are grains which consist of 2 or 3 small
components which are usually located with their long
axes transversely to the long axis of the grain, often with a
broadened proximal end and inclosed in common lamellae.
Sometimes the components are located with their long
axes longitudinal. There are ellipsoidal and somewhat
heart-shaped grains which consist of 2 components of
medium size surrounded by a few common lamellae. Com-
pound grains occasionally appear which consist of 3
components of medium size, linearly arranged and sur-
rounded by a few common lamellae. Rarely a large
mussel-shell-shaped grain may be observed, with a deep
crescentic cleft towards one corner of the distal margin
outlining one large and one fairly small component, the
latter being located at the distal corner. The smaller
component is sometimes subdivided into two by a deli-
cate diagonal fissure. The narrow elongated grains are
not flattened, but the broadened forms, such as the oyster-
shell-, mussel-shell-, and clam-shell-shaped grains, are
flattened so that when viewed on edge they are ellip-
soidal, sometimes with squared distal end, or ovoid with a
pointed distal end.

The hilum is a small, round, oval, or lenticular re-
fractive spot, and occasionally there may be 2 or 3, rarely
4, such hila either transversely or longitudinally arranged.
A small rounded cavity is sometimes found at the hilum,
and rarely one or more fissures. There may be one short,
transverse or diagonal fissure, the former sometimes pass-
ing through only the distal margin of the hilum; or
fissures may be arranged in soaring-bird and cruciate
figures ; or rarely one short, delicate, ragged fissure passes
longitudinally from the hilum. The range of eccentricity

is from 0.45 to 0.10, commonly about 0.20 to 0.15, of
the longitudinal axis.

The majority of the lamellae are from fairly fine to
very fine, and when demonstrable they usually form cir-
cular or oval rings directly around the hilum, but tend
to have the shape of the outline of the grain when even
a short distance outward. The lamellae are generally
demonstrable throughout the entire grain, but they are
usually very fine and less distinct near the hilum. Often
when about one-third distalward they become less fine
and very distinct, and sometimes they are slightly re-
fractive when located near the distal margin. One coarse,
very refractive lamella is frequently found that is located
at varying distances from the hilum ; and often groups of
fine lamellae, varying from 2 to 6 according to the shape
and size of the grain, may be separated by less fine and
refractive lamellae. A band of 2 or 3 fairly coarse re-
fractive lamellae is occasionally found about the middle or
nearer the distal margin ; or a still broader band of such
lamellae may be observed at the latter region, and sepa-
rated from the main body of the grain by a very coarse,
refractive lamella. Secondary lamellae are slightly re-
fractive, and usually less fine and often more irregular
in outline, than those of the primary set. The number
of lamellae in the primary set of the large grains varies
from 54 to 64.

The size varies from the smaller which are 3 by 2/i,
to the larger which are 60 by 38/x., rarely 80 by 52/*,
in length and breadth. The common size is about 48
by 28/x.

POLAKISCOPIC PROPERTIES.

The figure is slightly to very eccentric, distinct, and
clear-cut. The lines are usually fine and intersect ob-
liquely. They are more often straight, but frequently bent
and bisected. Double figures are somewhat numerous.

The degree of polarization is high to very high (value
85). It varies in different grains, a few having a mod-
erately high and a few having an extremely high polariza-
tion, the majority being high to very high. Moderate
variation in polarization in the same aspect of a given
grain is often present.

With selenite the quadrants are usually well defined,
unequal in size, and often irregular in shape. The colors
are generally pure, the yellow less often pure than the
blue. Some of the grains have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate blue-violet (value 50), which rapidly becomes
fairly deep to deep, the bluish tint increasing. With
0.125 per cent solution the grains color a very light violet
which deepens somewhat rapidly becoming more blue, the
depth varying from moderate to deep, the deeper the
color the more the blue. After heating in water until the
grains are gelatinized, and then adding a 2 per cent
Lugol's solution, the grains color a moderate to a moder-
ately deep indigo-blue, a few with a reddish tint; the
capsules color a heliotrope to an old-rose; and the solu-
tion a moderately deep indigo-blue. If the preparation
is boiled for two minutes, and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues color a
very light blue with reddish tint ; the capsules a light old-
rose to a wine-red, with more of the capsules of the latter
color; and the solution a deep indigo-blue.

CRINUM.

451

ANILINE REACTIONS.

With gentian violet the grains color lightly at once,
and in half an hour most of them are colored moderately
deep, the grade being moderate to deep (value 65) . There
is frequently some inequality in the coloration of a grain,
the main body tending usually to stain more deeply than
a band of lamellae at the distal margin and the secondary
sets of lamelke (rarely the reverse is found in the lat-
ter). In a few grains a narrow band of deeper color is
located near the distal end. The differences in depth of
color are, however, not marked.

With safranin the grains color moderately at once,
and in half an hour the color is moderate to deep (value
65). The same unevenuess in coloration of the grain as
that noted with gentian violet is found in this reaction.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 68°
to 71° C., and all but rare resistant grains at 70° to
71° C., mean 70.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 31 per cent of
the entire number of grains and 31 per cent of the total
starch in 5 minutes; in about 38 per cent of the grains
and 45 per cent of the total starch in 15 minutes; in
about 51 per cent of the grains and 58 per cent of the
total starch in 30 minutes; in about 72 per cent of the
grains and 79 per cent of the starch in 45 minutes;
in about 79 per cent of the grains and 89 per cent of the
total starch in GO minutes. (Chart D 127.)

A bubble appears at the hilum. It is not, as a rule,
located in a cleft, is quite persistent, and is usually
small until just previous to the gelatinization of the
area surrounding the hilum. The lamellae do not, as a
rule, become more distinct, although in some grains their
definition is sharper, especially previous to disorganiza-
tion. A refractive border at the distal margin is quickly
formed around the entire grain. Gelatinization begins
at the distal margin, but may quickly follow at the
proximal end and the process is accompanied by much
distention and distortion of the capsule. The definition
of the lamellae forming the refractive border usually be-
comes sharp, and sometimes clefts appear between them
previous to gelatinization. In the most resistant grains
the process of gelatinization proceeds from the distal mar-
gin to the proximal end, a narrow band at the proximal
end and sides proving the most resistant, but when the
process advances from both ends an area distal to the
hilum is the most resistant.

The gelatinized grains are much swollen and usually
much distorted so that they do not resemble the form
of the untreated grain. At the end of the reaction a few
grains remain which are but little affected by the rea-
gent, and others in which varying amounts of the starch
are ungelatinized (generally found at the proximal end)
in the area surrounding the hilum, the bubble at this
point being persistent in such grains. The bubble in
some way appears to repel the invasion of reagent.

The reaction with chromic acid begins in a few grains
in a half minute. Complete gelatinization occurs in
about 35 per cent of the entire number of grains and
in 50 per cent of the total starch in 5 minutes ; in about
50 per cent of the grains and 85 per cent of the total

starch in 15 minutes; in about 99 per cent of the total
starch in 25 minutes; and in all in 30 minutes. (Chart
D128.)

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the total starch in 1 minute; in about 98 per cent in 2
minutes; in all but parts of rare grains in 3 minutes;
and in all in 5 minutes. (Chart D 129.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 57 per cent of
the entire number of grains and 80 per cent of the total
starch in 1 minute ; in about 67 per cent of the grains and
95 per cent of the total starch in 3 minutes; in about 86
per cent of the grains and 97 per cent of the total starch
in 5 minutes ; and in about 95 per cent of the grains and
99 per cent of the total starch in 10 minutes. About 1
per cent of the total starch (located in the proximal end
of a few grains) remains at the end of 15 minutes, and
some of this persists even after 60 minutes. (Chart
D 130.)

The lamellae become very sharply defined and striated
through the mesial region of the grain, followed quickly
by the disorganization of this portion with the appear-
ance of but slightly refractive granules ; the distal margin
in many grains being gelatinized with lateral distention
and considerable fluting. In a small percentage of grains
a narrow border at the distal margin, and rarely around
the entire grain, becomes more rapidly gelatinized than
the central region. The gelatinized grains are much
distorted and do not resemble the untreated grains.

The reaction with sulphuric acid begins immediately,
and a few of the grains are fully gelatinized in 15 sec-
onds. Complete gelatinization occurs in at least 75 per
cent of the entire number of grains and nearly all the
remainder are affected in 1 minute; about 98 per cent
are gelatinized in 2 minutes; and all of the starch ex-
cepting traces at one end has been changed, making
99 per cent of the total starch gelatinized in 3 minutes.
Complete gelatinization has occurred in 4 minutes.
(Chart D 131.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatiuization occurs in about 50 per
cent of the entire number of grains and 75 per cent of
the total starch in half a minute; in about 90 per cent
of the total starch in 1 minute ; in about 85 per cent of
the grains and 97 per cent of the total starch in 2 min-
utes; and in about 99 per cent of the total starch in 5
minutes. A trace of ungelatinized starch may be ob-
served in the proximal end of the grains at the end of
15 minutes. (Chart D 132.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 94 per cent of
the total starch in 1 minute ; in about 82 per cent of the
grains and 97 per cent of the total starch in 3 minutes ;
in about 87 per cent of the grains and 98 per cent of the
total starch in 5 minutes; in about 88 per cent of the
grains and 99 per cent of the total starch in 10 minutes ;
and in about 94 per cent of the grains and 99 per cent
of the total starch in 15 minutes. The 1 per cent of
starch ungelatinized is observed in the proximal end of
about 6 per cent of the grains, and is relatively very
resistant. (Chart D 133.)

452

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with potassium iodide begins imme-
diately and a few grains are gelatinized in half a minute.
Complete gelatinization in about G8 per cent of the en-
tire number of grains and 95 per cent of the total starch
in 5 minutes ; in about 93 per cent of the grains and 98
per cent of the total starch in 15 minutes; and in about
97 per cent of the grains and 99 per cent of the total
starch in 30 minutes. The proximal end and sides
nearby and scattered smaller grains are the most resist-
ant. At the end of 60 minutes nearly 1 per cent of
resistant starch remains. (Chart D 134.)

A bubble appears at the hilum. The lamellse through
the mesial portion from the hilum to the distal margin
immediately become sharply denned and striated. A
refractive narrow band in which the lamellae gradually
become demonstrable remains at the proximal end and
sides. One or two plume-like fissures pass from the
hilum to the distal margin, and also to the proximal end
when an elongation is found at this region. The mesial
portion is quickly disorganized into irregularly arranged
fairly to quite refractive granules, the latter being located
in the area around the hilum. The lamella? near the
distal margin, and very gradually those in the band at the
proximal end and sides, are broken into linearly arranged
granules. A distal band in a few grains is quickly gela-
tinized, without the appearance of granules, gelatiniza-
tion being accompanied by much folding, imparting to
the grain the appearance of a ruffle at the end of an
ungelatinized part. Later the reaction involves the en-
tire grain. The gelatinized grains are swollen, yet most
of them are but very little distorted and accordingly
bear some resemblance to the untreated grain. The
grains are rarely completely gelatinized. A narrow band
of either striated and sharply differentiated lamella? or
linearly arranged granules usually remains at the proxi-
mal end and sides, rarely around the entire margin.

The reaction with potassium sulphocyanate begins
immediately. Several grains are fully gelatinized in half
a minute. Complete gelatinization occurs in about 75
per cent of the entire number of grains, including a few
scattered small grains, and 95 per cent of the total starch
in 3 minutes; in about 85 per cent of the grains and 97
per cent of the total starch in 5 minutes; in about 92
per cent of the grains and 99 per cent of the total starch
in 10 minutes; and in about 97 per cent of the grains, and
in all but traces of starch in the proximal ends of some
of the grains in 30 minutes. (Chart D 135.)

The hilum swells and a bubble forms which expands
very little and is then expelled. Much-branched fissures
pass from the hilum toward the distal margin, and gela-
tinization usually proceeds along their course. The
lamella? become very sharply defined and striated through
the mesial portion, especially when two longitudinal or
oblique fissures are formed. The starch is quickly
broken down with the appearance of fairly refractive
irregularly placed granules. The lamella? of a marginal
border in some grains become very sharply defined, and
is often followed by the gelatinization of this area pre-
vious to that of the rest of the grain. A narrow refractive
border at the proximal end and sides is the most resistant.
The lamella? forming this border become sharply defined
and striated, but they do not usually break into linearly
arranged granules previous to gelatinization. The gela-

tinized grains are swollen and distorted, the distortion
being especially marked at the distal end. They are so
distorted as not to resemble the untreated grain.

The reaction with potassium sulphide begins in a
few grains in 1 minute. Complete gelatinization occurs
in about 30 per cent of the entire number of grains and
54 per cent of the total starch in 5 minutes; in about
36 per cent of the grains and 62 per cent of the total
starch in 15 minutes ; in about 42 per cent of the grains
and 70 per cent of the total starch in 30 minutes; in
about the same percentage of grains and 78 per cent
of the total starch in 45 minutes; and in about 45 per
cent of the grains and 81 per cent of the total starch in
60 minutes. (Chart D 136.)

A bubble appears at the hilum and is generally ex-
pelled previous to much expansion. The lamella? be-
come very sharply defined and striated through the mesial
region from the hilum to the distal margin, a narrow
border at the proximal end and sides being very refrac-
tive and quite gradually becoming differentiated into
lamella?. One or two fissures are quickly formed which
extend from the hilum toward the distal margin, and also
toward the proximal end when protuberances occur at this
point. These fissures are much branched and plume-
like. When a distal narrow border is separated from the
main body of the grain by a prominent lamella, a separate
set of fissures may radiate from this lamella, through the
border to the distal margin. Gelatinization usually
spreads quickly through the mesial portion to the distal
margin, but it may begin either at the distal border
accompanied by distortion which imparts a ruffled ap-
pearance to this border, or when a protuberance is prom-
inent it may start at this point or quickly follow the
process in the mesial portion. In most grains, however,
a narrow band at the proximal end and sides is the most
resistant. The mesial portion is gelatinized sometimes
without the appearance of refractive granules, but fre-
quently fairly refractive granules appear in clusters along
the course of the fissures. The distal border is occasion-
ally gelatinized without the appearance of granules, but
often one to several rows of linear granules appear.
Sometimes a single row of granules may be seen at one
or more points in the mesial portion, the granulation re-
sulting from the disorganization of scattered and more
refractive lamella? that frequently occur in the grains of
this species. The gelatinized grains are much swollen
and considerably distorted, especially at the distal margin,
though the distortion is not so great in this reaction as
in many others. Occasionally a narrow striated baud
remains at the proximal end. The gelatinized grains
are so distorted as not to resemble the untreated grain.

The reaction with sodium hydroxide begins imme-
diately and within 1 minute many grains are wholly
gelatinized. Complete gelatinization occurs in about 64
per cent of the entire number of grains and 90 per cent
of the total starch in 3 minutes; in about 80 per cent
of the grains and 97 per cent of the total starch in 5
minutes; and in about 98 per cent of the grains and
99 per cent of the total starch in 10 minutes. Only
traces of ungelatinized starch remain in rare grains at
the end of 15 minutes. (Chart D 137.)

The reaction with sodium sulphide begins imme-
diately and a few grains are gelatinized in 1 minute.

CRINUM.

453

Complete gelatinization occurs in about 59 per cent of the
entire number of grains and 90 per cent of total starch
in 5 minutes ; in about 82 per cent of the grains and 97
per cent of the total starch in 15 minutes; in about 95
per cent of the grains and more than 99 per cent of the
total starch in 30 minutes ; and in all of the starch, except
occasional traces in the proximal end, in 45 minutes. The
proximal end and sides of the larger grains, and includ-
ing more of the margin of some of the smaller grains,
constitute the most resistant portions. (Chart D 138.)

A bubble usually appears at the hilum and, as a rule,
does not expand much and is quickly expelled. The
lamellae become more distinct and striated through the
mesial region from the hilum to the distal margin; a
refractive border composed of lamella that are generally
sharply defined may appear at the distal margin ; a refrac-
tive border at the proximal end and sides is not differen-
tiated into lamella?, but is profusely striated. One or
two fissures extend from the hilum to either the distal
margin or corners, which fissures are branched and not
very deep, and their definition is soon lost. The mesial
region is quickly disorganized, frequently without and
sometimes with the appearance of refractive granules.
This breaking down of the lamellae may proceed to the
distal margin in many grains, but in a fair proportion
of grains a few lamella? at the distal margin are the
first to become disorganized, without the appearance of
granules and accompanied by considerable distortion.
The refractive border at the proximal end and sides is the
most resistant, and while deeply striated it finally be-
comes gelatinized without breaking into refractive gran-
ules. The gelatinized grains are so much swollen and
distorted that they bear no resemblance to the untreated
grain.

The reaction with sodium salicylaie begins imme-
diately. Complete gelatinization occurs in about 59 per
cent of the entire number of grains and 61 per cent of
the total starch in 5 minutes; in about 95 per cent of
the grains and 98 per cent of the total starch in 15 min-
utes; in about 99 per cent of the grains and over 99 per
cent of the total starch in 25 minutes; and in all in 30
minutes. (Chart D 139.)

A bubble appears at the hilum and is not, as a rule,
inclosed within a fissure at this point ; this bubble usually
expands very little and is very persistent. The lamellae
in a moderately broad border at the distal margin often
become temporarily sharply defined, this border grad-
ually becomes very refractive, accompanied by loss of
definition of the lamella?, and it may extend proximal-
wards as a narrow border on the sides, occasionally even
surrounding the entire grain. This border is frequently
separated from the rest of the grain by very brilliant
lamella?. Gelatinization generally first begins at the
distal margin and proceeds for some distance proximal-
ward, the process then often starts at the proximal end.
In such grains the most resistant area is a comparatively
broad band probably about one-third of the length of the
grain, just distal to the hilum. In some grains gela-
tinization proceeds gradually from the distal to the proxi-
mal end, a narrow band at the proximal end and sides
nearby proving the most resistant starch. The starch is
gelatinized without the appearance of fissures or of re-
fractive granules. The gelatinized grains are much

swollen and distorted so that they do not resemble the
form of the untreated grain.

The reaction of calcium nitrate begins in some of
the grains immediately. Complete gelatinization occurs
in about 30 per cent of the entire number of grains and
78 per cent of the total starch in 5 minutes; in about
54 per cent of the grains and 85 per cent of the total
starch in 15 minutes; in about the same number of
grains but 90 per cent of the total starch in 30 minutes ;
in about the same as in the preceding observation in 45
minutes ; and in about 55 per cent of the grains and 97per
cent of the total starch in 60 minutes. (Chart D 140.)

The reaction with uranium nitrate begins in some of
the grains immediately. Complete gelatinization occurs
in about 38 per cent of the entire number of grains and
80 per cent of the total starch in 5 minutes; in about
51 per cent of grains and 84 per cent of the total starch
in 15 minutes; in about 52 per cent of the grains and
86 per cent of the total starch in 30 minutes; in about
58 per cent of the grains and 89 per cent of the total
starch in 45 minutes; and in about 60 per cent of the
grains and 95 per cent of the total starch in 60 minutes.
(Chart D 141.)

The reaction with strontium nitrate begins in 1
minute. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes ; in about 65 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 82 per cent of the grains and over 97 per cent
of the total starch in 30 minutes, and in about the same
percentage of each as in the last observation at the
end of 30 minutes ; and in about 92 per cent of the grains
and over 99 per cent of the total starch in 60 minutes.
(Chart D142.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 9 per cent of
the entire number of grains and 52 per cent of the total
starch in 5 minutes; in about 30 per cent of the grains
and 67 per cent of the total starch in 15 minutes; in
about 37 per cent of the grains and 74 per cent of the
total starch in 30 minutes; in about 42 per cent of the
grains and 79 per cent of the total starch in 45 minutes ;
and in about the same percentage of each as in the last
observation in 60 minutes. (Chart D 143.)

Gelatinization begins, as a rule, in a narrow border
at the distal margin and later extends through the mesial
portion of the grain ; the proximal end and a narrow bor-
der on each side extending almost to the distal margin
being very resistant.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 24 per cent of
the entire number of grains and 66 per cent of the total
starch in 5 minutes; in about 33 per cent of the grains
and 72 per cent of the total starch in 15 minutes ; in about
45 per cent of the grains and 81 per cent of the total
starch in 30 minutes ; in about 50 per cent of the grains
and 84 per cent of the total starch in 45 minutes; in
about the same percentage of the grains with but slight
progress in the total starch or about 87 per cent of the
latter, in 60 minutes. (Chart D 144.)

In many grains gelatinization extends across the dis-
tal margin, accompanied by a ruffling of the capsule,
and then progresses proximally through the mesial por-

454

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

tion. In some grains the ruffling of the capsule is ab-
sent and the process proceeds along fissures through the
mesial region, the distal margin and the mesial portion
always proving the least resistant. The extension and
ruffling of the distal margin is much more frequently
observed than in C. longifolium.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 15 per cent of
the entire number of grains and 54 per cent of the total
starch in 5 minutes; in about 30 per cent of the grains
and 66 per cent of the total starch in 15 minutes ; in about
33 per cent of the grains and 72 per cent of the total
starch in 30 minutes; in about 35 per cent of the grains
and 77 per cent of the total starch in 45 minutes; in
about 50 per cent of the grains and 81 per cent of the
total starch in 60 minutes. (Chart D 145.)

In many grains gelatinization proceeds through the
mesial region along the course of well-defined fissures,
while in others it may begin at the distal margin. This
process at the distal margin is generally accompanied
with extension and frilling of the capsule more fre-
quently in C. moorei than in C. longifolium. In a num-
ber of grains the proximal end and a narrow lateral
border, which extends almost to the distal margin, are
very resistant; this area is resistant in a greater propor-
tion of grains than in C. moorei and in C. longifolium.

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 5 per
cent of- the total starch in 5 minutes; in about 6.5 per
cent of the grains and 10 per cent of the total starch
in 15 minutes; in about 9.5 per cent of the grains and 16
per cent of the total starch in 30 minutes; in about 14
per cent of the grains and 21 per cent of the total starch
in 45 minutes ; and in about the same percentage of each
as in the last observation in 60 minutes. (Chart D 146.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 16 per
cent of the entire number of grains and 58 per cent of
the total starch in 5 minutes; in about 37 per cent of
the grains and 73.5 per cent of the total starch in 15
minutes; in about 42 per cent of the grains and 79 per
cent of the total starch in 30 minutes; in 46 per cent of
the grains and 83 per cent of the total starch in 45 min-
utes; and in about 47 per cent of the grains and 85 per
cent of the total starch in 60 minutes. (Chart D 147.)

The clefts at the hilum and fissures proceeding there-
from become much enlarged and more refractive. These
changes disappear more quickly than in C. longifolium.
The proximal end and sides are more resistant in a larger
number of grains than in C. longifolium, but there is a
larger number of grains in process of gelatinization.

CRINUM ZEYLANICUM (POLLEN PARENT).

(Plates 4 and 5, figs. 23 and 25; Charts D 127 to D 147.)
HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple, and
they are isolated with the exception of a few which
appear in aggregates of usually 2, rarely 3, components.
Compound grains are fairly numerous and consist of from
2 to 3 components, a somewhat smaller proportion being
found than in C. moorei. Well-defined pressure facets
are not observed. The grains are sometimes irregular in

outline, although not so much so, nor are so many grains
irregular, as in C. moorei. The irregularities are due
chiefly to the same causes as noted under C. moorei; but
the quite large blunt protuberances at the proximal end,
the curvature at the proximal end, and the abrupt deflec-
tion near the slightly eccentric hilum were not observed
as in C. moorei. The conspicuous forms of the simple
grains are ovoid (sometimes squared at the distal end),
pyriform, triangular with curved sides and rounded
angles, and clam-shell-shaped. The additional forms are
mussel-shell-shaped, high dome-shaped, elongated ovoid,
nearly round, and irregularly diamond-shaped. The
conspicuous forms of the compound grains are medium-
sized ellipsoidal and somewhat heart-shaped, composed
of 2 equal-sized components that are separated by a deep
cleft and surrounded by a few common lamellae ; a large
mussel-shell-shaped grain with a deep crescentric cleft
located near one corner of the distal margin, separating
one large and one fairly small component that is located
at the distal corner (a type of grain much more frequent
in this species than in C. moorei) ; and a large ovoid
grain with a deep crescentric cleft near the distal end that
separates the 2 components, as in the preceding. Barely,
2 small components may be located at the hilum of a
grain similar in shape to the simple grains, and this form
is much less frequently observed than in C. moorei;
or 3 or 4 fairly small components may be linearly
arranged and inclosed by a few common lamellae, the
components being smaller and less sharply divided and
outlined than in C. moorei. The compound grains are
not quite so numerous as in C. moorei. The majority of
the grains are more broadened and flattened than in C.
moorei, and when viewed on edge, while they have the
same general form, a larger proportion are ovoid and
with a more-pointed distal end.

The hilum is generally fissured. It may be observed
as a round, oval, or lenticular spot as in C. moorei, but
slightly less refractive. Multiple hila of the same number
and arrangement may be observed as in C. moorei, but
they are much less frequently seen. The small rounded
cavity at the hilum, as well as the fissures, are of the same
characters as those of C. moorei, but the former is much
less frequent, and the fissures are very much more numer-
ous and deeper than in C. moorei, and a fissure of the
dragon-fly figure may be observed. A longitudinal fis-
sure, rarely observed in C. moorei, is usually present,
and is much longer, deeper, and branched, so that it is
root-like; and rarely 2 similar root-like slightly diver-
gent fissures are observed. The range of eccentricity is
from 0.35 to 0.15, commonly 0.20 to 0.15, of the longi-
tudinal axis, varying somewhat more, but on an average
about the same distance, as in C. moorei.

The lamellae are not usually demonstrable throughout
the entire grain, but when apparent the majority are
from fairly fine to very fine. When located near the
hilum they form rings similar to those noted in C.
moorei, and the majority tend as in C. moorei to follow
the outline of the grain. The lamellae usually are not
present on an area one-third to two-thirds distalward
from the hilum, and when discernible they are finer in
this region than in the area toward the distal end, as in
C. moorei. One coarse, very refractive lamella, which is
located at varying distances from the hilum, is even

CRINUM.

455

more prominent (possibly on account of indistinctness
of most of the lamellae) and present in a larger number
of grains, than in C. tnoorei. Often 2, sometimes 3, very
coarse, refractive lamellae are seen, between which fine
lamellae are grouped. The occasional bands of fairly
coarse, refractive lamellae, located as in C. moorei, are
observed more often than in C. moorei, especially at the
distal margin. Such a band at the distal margin of the
clam-shell-shaped grains is frequently bounded on both
sides by very coarse, refractive, and wavy lamellae, while
in C. moorei these lamellae may be observed only on the
side toward the main body of grain. Grains having a
secondary set of lamellae placed at varying angles to the
primary set are very rarely observed and therefore less
numerous than in C. moorei. The number of lamellae
in the primary set of large grains was found to vary
from 48 to 54, but these grains of this species are deeply
fissured at the hilum, and the lamellae so indistinct in this
region that the actual number is uncertain. The number
is less than in C. moorei.

The size varies from the smaller which are 6 by 5/*,
to the larger which are 68 by 56/x., in length and breadth.
There is less variation in size among the large grains
than in C. moorei. The common size is about 50 by 38/i,
distinctly larger than in C. moorei.

POLARISCOPIC PROPERTIES.

The figure is eccentric, but with less variation in posi-
tion than in C. moorei; it is distinct and clear cut. The
lines are fairly fine, but not so fine in the majority of the
grains as in C. moorei; and they are more often straight
with a broadening towards the margin and less frequently
bent and bisected than in C. moorei. Double figures
are not quite so numerous as in C. moorei.

The degree of polarization is very high (value 93).
Polarization in many grains is extremely high, but in the
majority it is very high. The mean is much higher than
in C. moorei. Variation is often present in the same
aspect of a grain, but it is little less than in C. moorei.

With selenite the quadrants are well defined, unequal
in size, and sometimes irregular in shape, but usually
much more regular than in C. moorei. The colors are
usually pure, more often than in C. moorei, but there is
a larger number of grains having a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a light to moderate blue-violet (value 35), lighter and
less bluish than in C. moorei. The color deepens some-
what rapidly to a moderately deep blue-violet, but does
not become so deep or so blue as in C. moorei, and there is
more variation in depth of color of the different grains.
With a 0.125 per cent Lugol's solution the grains color
very light, lighter and more reddish in tone than in C.
moorei. In the majority the color deepens somewhat
rapidly to a fair violet while others remain very light, the
color being lighter, more reddish, and more uneven in
depth in the different grains than in C. moorei. After
heating in water, until the grains are gelatinized, and
then adding 2 per cent Lugol's solution, the majority of
the grains color a fairly deep and a few a deep blue, very
rarely with a reddish tint, the shade of blue being a little
deeper and more often apparently free from red than in
C. moorei. An occasional capsule ie found of an old-rose

or a heliotrope color. The solution colors a deep indigo-
blue, a little deeper than in C. moorei. If the prepara-
tion is boiled for a few minutes and then treated with an
excess of 0.2 per cent Lugol's solution, most of the grain-
residues are colored a moderately light blue, a few moder-
ately deep blue (some with reddish tint), but deeper and
of a less reddish tint than in C. moorei. The capsules
are colored a deep old-rose, a deep heliotrope, or a wine-
red, but there are not so many of the last as there are
in C. moorei.

ANILINE REACTIONS.

With gentian violet the grains color moderately at
once, deeper than in C. moorei. In half an hour the
color is moderately deep to deep (value 67) with more
grains of the latter than in C. moorei, hence the average
coloration is a little deeper. A delicate band of deep
color at or near the distal margin is often found on the
less-colored grains, and it is much more prominent and
appears in many more grains than in C. moorei. Earely
the main body of the grain stains more deeply than the
band at the distal margin when the latter is composed
of very refractive lamellae, as is common in- C. moorei.
The very rare sets of secondary lamellae are colored more
deeply than the primary set, the reverse being more com-
mon in C. moorei. The contrast in depth of color of
the main body of the grains with band of deep color is
much greater than in C. moorei.

With safranin the grains react lightly at once, and
in half an hour the color is moderately deep to deep
(value 67). The variations in depth are somewhat
greater, and there is a larger proportion of deeply col-
ored grains than in C. moorei, thus making the mean
coloration a little deeper. The unevenness of coloration
in the grains which have bands and secondary lamellae
of deeper color is the same as with gentian violet, but the
difference in depth is not so great. In comparison with
C. moorei, the reaction is the same as with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 77°
to 78° C., and all but rare resistant grains at 79° to
80° C., mean 79.5° C.

EFFECTS OF VAEIOUS REAGENTS.

The reaction with chloral hydrate begins in but rare
grains in 2 minutes. Complete gelatinization was not
observed and less than 0.5 per cent of the total starch
is gelatinized in 5 minutes. Complete gelatinization
occurs in about 0.5 per cent of the entire number of
grains and 2 per cent of the total starch in 15 minutes j
in about 1 per cent of the grains, and 3 per cent of the
total starch in 30 minutes ; and in about 3 per cent of the
grains and 5 per cent of the total starch in 45 minutes.
Little if any further change occurs in 60 minutes.
(Chart D 127.)

The cleft at the hilum which is present in most of the
grains becomes much enlarged and very refractive. In
a few grains a small bubble appears which is not inclosed
within a fissure. The refractive enlarged fissure is much
more frequently seen than in C. moorei. The lamellae
do not usually become more distinct at once, even less so
than in C. moorei. A refractive border is formed as in
C. moorei, but it generally becomes broader at the distal
margin previous to gelatinization than in C. moorei.

456

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Gelatinization begins at the distal margin and proceeds
proximalwards, the proximal end being resistant in many
more grains than in C. moorei. The process is accom-
panied by distention and distortion of the capsule, but
the distention is much less rapid than in C. moorei. The
sharper definition of the lamellae and the appearance of
clefts may be observed in the refractive border at the
distal margin previous to gelatinization, although with
much less frequency than in C. moorei.

The gelatinized grains are swollen and considerably
distorted, especially at the distal margin, but they are
less distorted than in C. moorei. At the end of the
reaction (60 minutes) most of the grains have not ad-
vanced beyond the early stages of the process ; the cleft at
the hilum remaining much enlarged and very refractive.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization is observed in rare
grains, all are penetrated by deep fissures, and less than
1 per cent of the total starch is gelatinized in 5 min-
utes. Only rare grains and only about 2 per cent of the
total starch are gelatinized in 15 minutes. Only rare
grains and the mesial portions of all others and about 70
per cent of the total starch are gelatinized in 30 minutes.
About 50 per cent of the entire number of grains, con-
siderable portions of the other grains, and about 94
per cent of the total starch are gelatinized in 45 minutes.
More than 99 per cent of the total starch has been gela-
tinized in 60 minutes, the very small amount remaining
ungelatinized is found in parts of the margin of scattered
grains. ( Chart D 128.)

The reaction with pyrogallic acid begins slowly, and
complete gelatinization occurs in only 1 per cent of the
entire number of grains and 3 per cent of the total starch
in 5 minutes; in about 6 per cent of the grains and 15
per cent of the total starch in 15 minutes; in about 45
per cent of the grains and 80 per cent of the total starch
in 30 minutes (13 per cent of the grains being un-
affected) ; in about 55 per cent of the grains and 88 per
cent of the total starch in 45 minutes (about 10 per cent
of the grains being but little affected) ; and in about 65
per cent of the grains and 92 per cent of the total starch
in 60 minutes (about 8 per cent of the grains remaining
but little affected). (Chart D 129.)

The reaction with nitric acid begins in very few grains
in 2 minutes. Complete gelatinization occurs in only
rare grains and in about 1 per cent of the total starch in
5 minutes; in about 1 per cent of the entire number of
grains and 0.5 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
starch in 45 minutes; and in about the same number
of grains and 4 per cent of the total starch in 60 minutes.
(Chart D 130.)

Gelatinization frequently begins along the distal mar-
gin and may proceed for a short distance at the sides
nearby, accompanied by distention and fluting of the
capsule which appears as a delicate ruffle on a bordering
ungelatinized part of the grain. The main body of the
grain is disorganized along the course of the much-
branched fissures, accompanied by the breaking down of
the mesial region into a mass of very refractive granules.
These granules gradually become gelatinized, the most
resistant of them being located at the proximal end. The
capsule of most of the grains becomes dissolved at the

distal margin, such grains being reduced largely to a
mass of very refractive granules irregularly scattered
towards the distal margin, but more compact towards the
proximal end, it being bounded at this end and sides
nearby by a narrow refractive band of lamellae. Scat-
tered among these grains are those having an entire un-
gelatinized margin and the shape of the untreated grain,
although the mesial portion is broken into a mass of
refractive granules. During gelatinization of the main
body of the grain there is a slight lateral protrusion at
the distal margin, followed by solution of this end, while
the proximal end retains its form and usually remains
ungelatinized. The rare completely gelatinized grains
are swollen and slightly distorted, having a general re-
semblance to the untreated grain. Comparison with C.
moorei: The mesial portion of the grain during disorgan-
ization is accompanied by the appearance of granules of
greater refractivity. A border at the distal margin is
more frequently gelatinized before the mesial region,
and a marginal border at the proximal end and sides is
the most resistant in both grains; gelatinization is not
complete in nearly so many grains, and when complete
the gelatinized grains exhibit much less distortion.

The reaction with sulphuric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes; in about 35'per
cent of the grains and 62 per cent of the total starch in
15 minutes; in about 50 per cent of the grains and 89
per cent of the total starch in 30 minutes, in about 65
per cent of the grains and 95 per cent of the starch in
45 minutes; and in about 85 per cent of the grains and
over 99 per cent of the total starch in 60 minutes (the
small percentage of starch ungelatinized is found in small
grains). ( Chart D 131.)

The reaction with hydrochloric acid begins in 2 min-
utes. None of the grains is wholly gelatinized and only
about 1 per cent of the total starch is disorganized in 5
minutes. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 6 per cent of the
total starch in 15 minutes; in about 2 per cent of the
grains and 14 per cent of the total starch in 30 minutes;
in about 3 per cent of the grains and 33 per cent of the
total starch in 45 minutes; and in about 4.5 per cent of
the grains and 35 per cent of the total starch in 60
minutes. (Chart D 132.)

The reaction with potassium hydroxide begins in a
few grains in 1 minute. Complete gelatinization occurs
in only rare grains and in about 1 per cent of the total
starch in 5 minutes; in about 3.5 per cent of the entire
number of grains and 5 per cent of the total starch in 15
minutes ; in about 4 per cent of the grains and in 7 per
cent of the total starch in 30 minutes; in about 7 per
cent of the grains arid 10 per cent of the total starch in
45 minutes ; and in about 8 per cent of the grains and 13
per cent of the total starch in 60 minutes. (Chart D 133.)

The reaction with potassium iodide begins slowly.
Complete gelatinization is noted in only rare grains and
only about 1 per cent of the total starch is affected in
5 minutes. Very little progress is noted at the end of
15 minutes, the larger grains being the ones affected.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 3 per cent of the total starch

CRINUM.

457

in 30 minutes; in about 1.5 per cent of the grains and
5 per cent of the total starch in 45 minutes ; and in about
2 per cent of the grains and 7 per cent of the total starch
in 60 minutes. The larger grains are more affected than
the smaller. (Chart D 134.)

The fissures become enlarged and more refractive (ap-
pearing to inclose gas) much more frequently than in
C. moorei. The refractivity of the fissures is generally
lost, usually without the detection of expelled bubbles.
The lamellae become a little more distinct, but they are
not nearly so sharply defined as in 0. moorei. Fissures
of a similar character are formed in grains of this species
and of C. moorei but the single plume-like fissure is more
constant and more frequently diagonal, or having one set
of lateral branches longer than the other, than in 0.
moorei. In other grains this median fissure becomes
densely branched, and the refractive border at the proxi-
mal end and sides becomes penetrated by a dense mass of
fissures.

The grains may be resolved into granules, scattered
ones along the course of the deep fissures being more bril-
liant, and occasionally a ruffled distal border may less
frequently appear than in C. moorei. The more fre-
quent method of gelatinization, however, is manifested
in a primary breaking down of the mesial portion by
means of densely massed fissures (often without the
appearance of granules), and the distal lamella? become
irregular in outline, breaking into irregularly placed
granules. The refractive border at the proximal end and
sides is broader than in C. moorei; often either striated
or penetrated by a mass of fissures, but much less fre-
quently differentiated into lamellae or broken into linear
granules than in C. moorei. The gelatinized grains are
swollen and more frequently very little distorted, even
less affected than in C. moorei. A very small percentage
of the grains is much affected, and only in rare grains is
gelatinization complete. Either large refractive frag-
ments, or a fairly broad refractive band, is generally
found at the proximal end and sides nearby. This band
is broader than in C. moorei, and fragmentation is not
observed in C. moorei.

The reaction with potassium sulplio cyanate begins
in a very few grains in 1 minute, and less than 1 per
cent of the total starch is gelatinized at the end of 5
minutes. Complete gelatinization occurs in about 1.25
per cent of the entire number of grains and 3 per cent
of the total starch in 15 minutes ; in about 2.5 per cent
of the grains and 5.5 per cent of the total starch in 30
minutes ; in about 5 per cent of the grains and 9 per cent
of the total starch in 45 minutes ; and in about 6 per cent
of the grains and 11 per cent of the total starch in 60
minutes. (Chart D 135.)

The fissures enlarge and become very dark and refrac-
tive, but the refractivity is gradually lost, during which
minute bubbles are occasionally given off. These fis-
sures are profusely branched, more markedly towards the
distal margin. The lamellse toward the distal margin
are often grouped in a refractive band and become more
sharply defined and striated, and sometimes internal
fissures extend from the distal margin inward through
a narrow band of these lamellae, followed by their rapid
gelatinization, forming a narrow, delicate ruffle on an
otherwise ungelatinized grain. Gelatinization proceeds
6

along the courses of the deeply branched fissures, with the
exception sometimes of the area noted; and the mesial
portion is broken into irregularly arranged groups of
refractive granules which are more resistant toward
both distal and proximal ends, an area between often
appearing without granules. The starch is more re-
sistant in a narrow band at the proximal end and sides
nearby, the lamellae of which may become sharply defined
and striated, but not usually gelatinized. Only rare
grains are completely gelatinized. These are swollen
and most distorted at the distal margin, but they bear a
general resemblance to the untreated grain. A number
of grains are completely gelatinized excepting scattered
very refractive granules around the margin, and also
a small irregular group at the proximal end. Such
grains are usually bounded at the proximal end and sides
nearby by a narrow refractive band which in some may be
resolved into linear refractive granules. Compared with
the reaction in C. moorei it will be noted that the refrac-
tivity of the enlarged fissures gradually disappears in
many grains either without the appearance of a bubble
or the gradual giving off of minute bubbles, which is
quite a different method of losing refractivity from that
observed in C. moorei. The lamellae become less sharply
defined and striated, especially through the mesial por-
tion, than in C. moorei. The marginal distal border
is more refractive, 'and the lamellae forming it less
quickly sharply defined and striated during gelatiniza-
tion than in C. moorei. The grain is disorganized
into many more refractive granules, the reaction, as a
rule, does not proceed so far, the marginal border is more
frequently gelatinized while the remainder of the grain
is little affected, and the gelatinized and semi-gelatinized
grains are less distorted and more closely resemble the
untreated grain, than in C. moorei.

The reaction with potassium sulphide begins in rare
grains in 1 minute, and even at the end of 5 minutes less
than 1 per cent of the total starch is affected, without
detectable progress in 15, 30, 45, and 60 minutes. (Chart
D 136.)

The fissures at and proceeding from the hilum be-
come much enlarged and more refractive and then less
refractive, and, as the refractivity is lost, small to large
bubbles are sometimes observed to collect in the fissures.
The bubble at the hilum is much more frequently in-
closed within a fissure and may enlarge to greater size
than in C. moorei. A few lamellae become sharply de-
fined, often either as a small group about midway between
the hilum and the distal margin, or one may become very
prominent as a boundary between the main body of the
grain and a narrow refractive border, the lamellae of
which may gradually become sharply defined and striated.
Usually a deep much-branched, plume-like fissure pro-
ceeds distalward from the hilum and reaches the margin
or the prominent lamella referred to ; in the latter case a
separate set of fissures may form. The longitudinal
fissure is deeper and more branched than in C. moorei,
while the formation of the separate set is the same as in
this species. The grain is disorganized with the appear-
ance of granules as noted in C. moorei, but they are
more numerous and refractive in the mesial region, and
scattered very refractive granules frequently remain
along the course of the deep fissures after the remainder

458

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of the grain has been gelatinized. Gelatinization may
begin at the distal margin, a narrow distal border being
gelatinized without granulation and appearing as a ruffle
on the ungelatinized main body of the grain, but the
process more frequently advances through the mesial re-
gion along the course of the fissures, a refractive border
at the proximal end and sides being the most resistant.
This process is the same as in C. moorei with the exception
that no grains were here observed in which it started
at the proximal end, which is probably due to the absence
of protuberances in this starch. The gelatinized grains
are swollen and but little distorted ; a refractive striated
band frequently remains at the proximal end and sides ;
and there are scattered refractive granules through the
mesial region. The gelatinized grain is less distorted,
and both the refractive band and the scattered refractive
granules are much more numerous than in C. moorei.
The gelatinized grains bear some resemblance to the
untreated grain, much more than in C. moorei.

The reaction with sodium hydroxide begins in only
rare grains in 1 minute, and less than 1 per cent of the
entire number of grains and the total starch is gelatinized
at the end of 5 minutes. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and 3
per cent of the total starch in 15 minutes ; in about 2 per
cent of the grains and 4 per cent of the total starch in
30 minutes ; in about 2.25 per cent of the grains and 5 per
cent of the total starch in 45 minutes; and in about 3
per cent of the grains and 7 per cent of the total starch
in 60 minutes. (Chart D 137.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 1 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 2 per cent of the total starch in
15 minutes ; in about 1.5 per cent of the grains and 2.5 per
cent of the total starch in 30 minutes; in about 2.5 per
cent of the grains and 3 per cent of the total starch in 45
minutes ; and in about the same percentage of the grains
and 4 per cent of the total starch in GO minutes. ( Chart
D138.)

A bubble is observed in the enlarged clefts at and
proceeding from the hilum, which expands to a large size,
and is expelled fairly quickly. This is followed by a loss
of refractivity in the fissures. The bubble is much more
frequently inclosed within a cleft, enlarges to greater
size, and is less transient than in C. moorei. A few
lamellae become more sharply defined, but this definition
is soon lost, and most of the grains become homogeneous
and very refractive. A refractive border is fairly often
formed at the distal margin, and it may extend laterally
towards the proximal end in which the lamellae are not
distinct, but this border is frequently separated from the
main body of the grain by a very refractive, clear lamella.
The lamellae are much less sharply defined over most of
the grain, and the refractive border is differentiated from
the main body of the grain better than in C. moorei.
One or two fissures proceed distalward from the hilum.
They are deep, much branched, and plume-like, much
deeper and more profusely branched than in C. moorei.
The mesial portion of the grain is disorganized into
slightly to very refractive granules, usually quite refrac-
tive and irregularly massed. Very refractive scattered

granules appear along the course of the deeper main
branches of the fissures. The refractive border at the
distal margin is fairly often the first part of the grain
to become gelatinized, gelatinization then proceeding
without the formation of granules, but accompanied by
much convoluting of the capsule. A narrow refractive
border at the proximal end and sides is profusely striated,
but very resistant, often remaining for 60 minutes, at
which time the reaction is complete in the rest of the
grain. This border is frequently disorganized into very
refractive granules which are linearly arranged. The
starch is disorganized much more frequently into much
more refractive granules than is observed in C. moorei.
The gelatinized grains are much swollen and considerably
distorted when gelatinization is complete, but not so
distorted as in C. moorei. Grains are often completely
gelatinized with the exception of a narrow border at the
proximal end and sides, these parts being either very
refractive and profusely striated, or broken into linear
granules. A group of refractive granules may remain
in an area around the hilum.

The reaction with sodium salicylate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes; in about 12 per
cent of the grains and 16 per cent of the total starch in
15 minutes ; in about 42 per cent of the grains and 48 per
cent of the starch in 30 minutes ; in about 77 per cent of
the grains and 82 per cent of the total starch in 45 min-
utes; and in about 95 per cent of the grains and 98 per
cent of the total starch in 60 minutes. (Chart D 139.)

A large bubble appears which is generally inclosed
within an enlarged fissure at the hilum; this bubble ex-
pands more and is much more frequently inclosed within
a cleft than in C. moorei. A small bubble occasionally
appears at the hilum which is similar in size and action
to that of C. moorei. A few lamellae may transiently
become more distinct, in only few grains, and the defini-
tion is less sharp than in C. moorei. The refractive bor-
der noted in C. moorei is usually present, but it is slower
in formation, less frequently surrounds the entire grain,
and is less often separated from the rest of the grain by
one brilliant lamella than in C. moorei. Gelatinization
begins at the distal margin and usually extends towards
the proximal end, a narrow border at the proximal end
and sides nearby usually proving the most resistant; the
reaction at the proximal end only following that of the
distal margin in a very small proportion of grains, the
resistant area of such grains being a band just distal to
the hilum ; the former method occurs much more and the
latter less frequently than in C. moorei. Gelatinization
is usually accompanied by the formation of small irregu-
larly arranged fissures extending proximalwards from
the distal margin and sometimes by irregular lateral
clefts, in both cases occasionally extending proximal-
wards until they reach the hilum ; such fissures as above
described were not observed in C. moorei.

The gelatinized grains are much swollen and distorted
so that they do not resemble the untreated grain as in
C. moorei.

The reaction with calcium nitrate begins in very
rare grains in 2 minutes. Only very rare grains are in
the process of gelatinization and less than 0.5 per cent

CRINUM.

459

of the total starch is gelatinized in 5 minutes. Up to
the end of 60 minutes little advancement of disorganiza-
tion is noted beyond a deepening of the longitudinal
fissures, especially in the distal region, and the beginning
of gelatinization in a few more grains. Complete gela-
tinization has occurred in about 0.5 per cent of the entire
number of grains and in 1 per cent of the total starch in
60 minutes. (Chart D 140.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. No grains are completely gelatinized
and but about 0.5 per cent of the total starch is dis-
organized in 5 minutes. Complete gelatinization
occurs in less than 0.5 per cent of the entire num-
ber of grains and 0.5 per cent of the total starch in
15 minutes. Slight progress of gelatinization is noted at
the end of 30 minutes, but less than 0.5 per cent of the
grains and 1 per cent of the total starch are gelatinized
at the end of 45 minutes, with no detectable progress at
the end of 60 minutes. (Chart D 141.)

The reaction with strontium nitrate begins in rare
grains in 2 minutes. Gelatinization is observed in only
rare grains and in less than 0.5 per cent of the total starch
in 5 minutes. But little progress occurs in 15 minutes.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the total
starch in 30 minutes; in about 1.5 per cent of the grains
and 2.5 per cent of the total starch in 45 minutes; and
in about 2.5 per cent of the grains and 3.5 per cent of the
total starch in 60 minutes. (Chart D 142.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization of any of
the grains was not observed, but the process begins in
rare grains, much less than 0.5 per cent of both the entire
grains and the total starch in 5 minutes. Very slight
progress occurs at periods of 15, 30, 45, and 60 minutes
respectively. At the end of 60 minutes complete gela-
tinization has occurred in but rare grains, and has begun
in but few others, the total amount of starch gelatinized
being less than 1 per cent. (Chart D 143.) The fis-
sures present in the untreated grain immediately become
much enlarged and much more refractive ; such fissures
not usually present in C. moorei. The enlargement and
refractivity are gradually lost, followed by a greater ex-
tension and branching of the longitudinal fissures. The
process of gelatinization begins either at the distal mar-
gin, or at one side near the distal margin, and is accom-
panied by considerable distention of the capsule, as noted
in C. moorei, but the reaction does not proceed proximal-
ward in nearly so many grains as in C. moorei, and the
most resistant parts are at the proximal end and sides
as noted for this species.

The reaction with copper nitrate begins in very rare
grains in 1 minute. Complete gelatinization was not
observed in any of the grains, and the process has begun
in but rare grains, much less than 0.5 per cent in 5
minutes. Complete gelatinization occurs in but rare
grains and in about 0.5 per cent of the total starch in 5
minutes. There occurs little if any progress in 30, 45,
and 60 minutes respectively. At the end of 60 minutes
gelatinization has occurred in less than 0.5 per cent of
both the grains and the total starch. (Chart D 144.)
In very few of the larger grains the process begins at the
distal end of a deep fissure, and is accompanied by dis-

tention and some ruffling of the capsule without proceed-
ing farther, the process beginning as noted for many
grains of C. moorei. In some of the smaller grains the
process extends through the mesial portion along the
course of well-defined fissures, as noted for some grains
of C. moorei, the distal margin undergoing gelatinization
previous to the proximal end and sides.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization was not
observed in any grains and the process has begun in but
rare grains, much less than 0.5 per cent in 5 minutes.
Very slight progress occurs in .15, 30, 45, and 60 minutes
respectively. At the end of 60 minutes only about 0.5
per cent of the total starch is gelatinized. ( Chart D 145. )
Gelatinization is complete in very few grains, in these the
process proceeds along the course of sharply defined,
longitudinal fissures, deeper and more sharply defined
than in C. moorei, the distal margin being comparatively
much more rapidly gelatinized than the proximal end.
In some grains this distal margin was affected much more
than the mesial portion and the process was accompanied
by extension and some ruffling of the capsule at the distal
margin as in C. moorei.

The reaction with barium chloride begins in only rare
grains and by an enlargement and increased refractivity
of the clefts, and less than 0.5 per cent of the total starch
is gelatinized in 5 minutes. Very little change takes
place during 15 minutes, apart from a disappearance of
the refractivity, together with an extension of the clefts
at and proceeding from the hilum and the deepening of
fissures and extension toward the distal end. Even at the
end of 60 minutes only about 1 per cent of the total
starch is gelatinized. (Chart D 146.)

The reaction with mercuric chloride begins in very
rare grains in 3 minutes. No complete gelatinization
in the entire number of grains was observed and the
process was begun in but rare grains, much less than
0.5 per cent, in 5 minutes. Very little progress occurs
in 15, 30, 45, and 60 minutes. At the end of 60 minutes
about 1 per cent of the total starch is gelatinized. ( Chart
D 147.) Treatment with this reagent is immediately
followed by an enlargement and greater refractivity of
the fissures that are present in the untreated grain.
Both this enlargement and refractivity are gradually
lost, but much more slowly than in C. moorei. This is
followed by an extension and greater branching of the
longitudinal fissures; but only rare grains are gela-
tinized, a very much smaller percentage than in C.
moorei.

CRINUM HTBRIDUM j. c. HARVEY (HYBRID).

(Plate 4, fig. 24; Charts D 127 to D 147.)
HISTOLOGIC PROPERTIES.

The majority of the grains are simple in form and
isolated with the exception of a few which appear in
aggregates of from 2 to 5, generally 2 or 3, components.
Compound grains are fairly numerous and consist of
2 or 3 components. They are not so numerous as in
C. moorei, but about the same as in 0. zeylanicum.
Well-defined pressure facets were not observed. The
surface of the grain is often irregular owing to the same
causes as noted under the parents. They are not quite
so irregular as in C. moorei, but more so than in C.
zeylanicum. The occasional large blunt protuberances,

460

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

noted in C. moorei but not in C. zeylanicum, are ob-
served; the lateral curvature at the proximal end is
frequently present, as in C. moorei but not in C. zey-
lanicum; a secondary set of lamellae at right angles to or
inclosing the primary set is not so frequently present as
in C. moorei, but more often than in G. zeylanicum;
the abrupt deflection at or near proximal end of elon-
gated grains present in C. moorei was not observed, this
also being absent in C. zeylanicum. The conspicuous
forms of the simple grains are ovoid (which sometimes
have the distal end squared), pyriform, elongated ovoid,
mussel-shell-shaped, and clam-shell-shaped. The addi-
tional forms are triangular with curved sides and rounded
angles, oyster-shell-shaped, irregular diamond-shaped,
elongated clam-shell-shaped, slipper-shaped, imperfect
quadrangular, and nearly round. The components of the
conspicuous compound grains are arranged more often
like those of C. moorei than of C. zeylanicum. The
compound grain composed of three components of me-
dium size is the same as in C. moorei, and the large
mussel-shell-shaped grain with a cresentric fissure divid-
ing the grain into one large and one fairly small com-
ponent is rare, as in C. moorei. The majority of the
grains are flattened, the number being larger than in
C. moorei, but not quite so large as in C. zeylanicum. In
form, the grains are much closer to C. zeylanicum than
to C. moorei.

The hilum is a small, round, oval, or lenticular spot,
which is a little less refractive than in C. moorei, but
about the same as in C. zeylanicum. Multiple hila of
the same number and arrangement are not quite so fre-
quently observed as in 0. moorei, but more frequently
than in C. zeylanicum. The hilum is very often fissured,
much more frequently than in C. moorei, but not quite so
often as in C. zeylanicum. The cavity and the fissures
are of similar character; to those of both parents with
closer resemblance to C. zeylanicum, but the fissures are
not so deep as in the latter. The fissure passing from
the hilum is very much more frequently observed than in
C. moorei, but about the same as in C. zeylanicum. As
a rule, it is neither so long nor so deep as in the
latter. The range of eccentricity is from 0.45 to 0.10,
usually from 0.15 to 0.10 of the longitudinal axis. The
hilum in form, fissuration, number, and refractivity is
closely like that of one or the other parent or both
parents, but, on the whole, more closely approaches that
of 0. zeylanicum than of C. moorei.

The lamellae are demonstrable in a much smaller
proportion of grains than in C. moorei, but in a larger
proportion than in C. zeylanicum. When observed they
are fairly fine to very fine, and when near the hilum they
form rings similar to those noted for both parents, and,
as in the parents, the majority tend to follow the outline
of the grain. The lamellae near the hilum are finer, as in
both parents, but often they can not be made out for
one-third to two-thirds distalward from the hilum, as
is usual in C. zeylanicum. The presence of one very
coarse lamella, and the grouping of fine lamellae between
2 or sometimes 3 or 4 less fine, refractive lamellae is
found, as in both parents, but with a closer resemblance
to the character and arrangement observed in C. zeylani-
cum. Also occasional bands of less fine lamellae are
found, as in both parents, the band at the distal margin

being more frequently present than in C. moorei, but
about the same as in C. zeylanicum. The very refractive,
wavy lamella limiting this band distally is not observed,
as was also the case in C. moorei. The presence of a
secondary set of lamellae is less frequent than in C.
moorei, but more frequent than in C. zeylanicum. The
number of lamellae in the primary set of large grains
varies from 48 to 64. The lamellae in character, arrange-
ment, and numbers are in certain respects like one or the
other parent or both parents, but on the whole, more
closely approach those of C. zeylanicum than of C. moorei.
The grains vary in size from the smaller which are
4 by 3/», to the larger which are 60 by 48/t, rarely 70 by
26/t, in length and breadth. The common size is about
48 by 32/t. In size and ratio of length to breadth the
grains more closely approach C. zeylanicum than to C.
moorei, but in length are closer to the latter.

POLAEISCOPIC PROPERTIES.

The figure is slightly to very eccentric, distinct, and
clean-cut. The lines of the majority are slightly broader
than in C. moorei, but about the same as in C. zeylani-
cum; and they cross each other obliquely, as in the
parents. They are less often bent and bisected than in
C. moorei, and they are straight in almost as many grains
as in C. zeylanicum. Double figures are not quite so
numerous as in C. moorei, but about the same as in C.
zeylanicum.

The degree of polarization is very high, very much
higher than in C. moorei, and a trifle higher than in C.
zeylanicum (value 95). Variations in the different
grains, as in the parents, is observed, but a larger pro-
portion of grains having a very high polarization is
present than in either parent. The variation in the same
aspect of a given grain is a little less than in C. moorei,
but about the same as in C. zeylanicum.

With selenite the quadrants are well defined, unequal
in size, and often irregular in shape. They are less
irregular than in C. moorei, but a little more irregular
than in C. zeylanicum. The colors are generally pure,
but a much larger number of grains of a greenish tinge
is found than in C. moorei and also a somewhat larger
number than in C. zeylanicum. In figure, the degree of
polarization, and reaction with selenite the grains are
more like those of C. zeylanicum than of C. moorei.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color a very
light blue- violet (value 35), lighter and less bluish than
in C. moorei, about the same as in C. zeylanicum, and
deepen somewhat rapidly to a moderately deep blue-
violet that is not quite so deep or so bluish as in C. moorei,
and of about the same depth and a majority of the grains
nearer the color of C. zeylanicum, but some are more
bluish than in this species. With 0.125 Lugol's solution
the grains color a very light violet, lighter and more red-
dish than in C. moorei, but a little deeper and of about
the same color as in C. zeylanicum. In the majority the
color deepens somewhat rapidly to a moderately deep
violet, and in others the color is fair. The coloration
is lighter but more reddish than in C. moorei. The
majority have about the same slight reddish tint, but a
little deeper color and a few are more bluish than in
C. zeylanicum (value 17). After heating in water until
the grains are gelatinized, and then adding 2 per cent

CRINUM.

461

Lugol's solution, the grains are colored a light to a
moderately deep blue, a lighter and purer blue than in
either parent, and with a closer resemblance to C. zey-
lanicurn. The solution takes on a deep indigo-blue, a
little deeper than in C. moorei, but about the same as in
C. zeylanicum. If the preparation is boiled for 2 min-
utes, and then treated with an excess of 2 per cent Lugol's
solution most of the grain-residues become a moderately
light blue, and a few a moderately deep blue, some with
reddish tint. They are deeper with less of a reddish tint
than in C. moorei, but about the same as in G. zeylani-
cum. The capsules are of a deep old-rose to a heliotrope,
not so reddish as in either parent, but nearer the color of
C. zeylanicum. In the iodine reactions the resemblances
are closer to C. zeylanicum than to C. moorei.

ANILINE REACTIONS.

With gentian violet the grains color moderately at
once, deeper than in C. moorei, and slightly deeper than
C. zeylanicum. In half an hour the color is moderately
deep to deep (value 70), deeper on the whole than in the
parents. The bands of deeper color at or near the distal
margin are more frequent than in C. moorei, but a little
less than in C. zeylanicum. The main body of the grain
is rarely deeper in color than the band of refractive
lamellae at the distal margin, and is about the same as in
C. zeylanicum. The occasional secondary lamellae pres-
ent usually stain more deeply than the primary set, which
is the reverse of what is usual in C. moorei, but about the
same as in C. zeylanicum. The difference in the depth
of color of grains with bands as above described is some-
what greater than in C. moorei, but a little less than in
G. zeylanicum.

With safranin the grains color lightly at once, a little
lighter than in C. moorei, but about the same as in C.
zeylanicum. In half an hour the color is moderate to
deep (value 60), on the whole lighter than in the parents,
but not so varied in different grains. The unevenness of
coloration of the grains which contain bands and second-
ary lamellae of deeper color is the same as with gentian
violet, but the difference in depth is not so great. The
similarities and dissimilarities in relation to the parents
are the same as with gentian violet. In the aniline reac-
tions the resemblances are closer to C. zeylanicum than to

C. moorei.

TEMPERATURE REACTIONS.

The majority of grains are gelatinized at 78° to
80° C., and all but rare resistant grains at 80° to 82° C.,
mean 81° C. The temperature of gelatinization is de-
cidedly closer to C. zeylanicum than to C. moorei, al-
though higher than either.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few in
1 minute. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 2 per cent of
the total starch in 5 minutes ; in about 4 per cent of the
grains and 6 per cent of the total starch in 15 minutes ;
in about 10 per cent of the grains, and 12 per cent of the
total starch in 30 minutes ; and in about 14 per cent of
the grains and 18 per cent of the total starch in 45
minutes, with little if any further change in 60 minutes.
(Chart D 127.)

A bubble may appear at the hilum or the cleft thereat
may become enlarged ; the enlarged cleft is much more

frequently observed than in C. moorei, but not so often as
in C. zeylanicum. The lack of sharper definition of the
lamellae at once and the formation of the refractive bor-
der are observed as in the parents, but the changes much
less closely follow C. moorei than G. zeylanicum. The
reaction begins and proceeds as in the parents, but much
less frequently advancing from both ends than in C.
moorei, yet a little more frequently than in C. zeylanicum.

The gelatinized grains are swollen and distorted ad in
the parents, but less at the proximal end than in C.
moorei, though a little more than in C. zeylanicum. At
the end of the reaction (60 minutes) many grains have
not been affected beyond the initial stages of the process,
many more than in C. moorei, but less than in G. zey-
lanicum. The non-gelatinized area which remains in
partially gelatinized grains is the proximal end, as in
parents. The reactions exhibit a much closer relation-
ship to C. zeylanicum than to C. moorei.

The reaction with chromic acid begins in rare grains
in 2 minutes. No fully gelatinized grains are observed,
but the fissures are much less branched, at the end of

5 minutes. The fissures are deeper and more branched,
and some gelatinization has taken place along them, and
possibly 2 per cent of the total starch has been gela-
tinized (but not any entire grains) at the end of 15 min-
utes. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 75 per cent of the
total starch in 30 minutes; in about 96 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
and of all the starch in 60 minutes. (Chart D 128.)

The reaction with pyrogallic acid begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and in

6 per cent of the total starch in 5 minutes ; in about 5 per
cent of the grains and 12 per cent of the total starch in
15 minutes; in about 20 per cent of the grains (about 40
per cent being entirely unaffected) and 50 per cent of
the starch in 30 minutes; in about 25 per cent of the
grains and 60 per cent of the total starch in 45 minutes ;
and in about 40 per cent of the grains and 75 per cent
of the total starch (about 20 per cent of the entire num-
ber of grains being but little affected) in 60 minutes.
(Chart D 129.)

The reaction with nitric acid begins in a few grains
in 1 minute. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes ; in about the same num-
ber of grains and 3 per cent of the total starch in 15
minutes ; in a few more grains and 5 per cent of the total
starch in 30 minutes; in about 2 per cent of the grains
and 6 per cent of the total starch in 45 minutes ; and in
a slightly larger number of grains and 7 per cent of the
total starch in 60 minutes. (Chart D130.) Gelatinization
begins frequently along the distal margin, very much
more often than in C. moorei, with about the same fre-
quency but accompanied by greater distention though
less fluting of the capsule than in C. zeylanicum. The
minute steps do not resemble C. moorei nearly so closely
as C. zeylanicum, but a crescentic cleft frequently appears
a short distance above the distal margin previous to gela-
tinization of this marginal border, and the distal and
lateral margin nearby are heavier in appearance and
very much more resistant. The rare grains which are
completely gelatinized are swollen and slightly distorted,

462

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

much less than in C. moorei, but about the same as in
C. zeylanicum. Many more grains, however, retain
their outline at the end of the reaction than in C. zey-
lanicum, the gelatinized distal margin and sides nearby
being surrounded by a firm capsule, instead of the capsule
being dissolved and leaving a mass of granules at this
margin as was noted by C. zeylanicum. The reactions
exhibit a much closer relationship to C. zeylanicum than
to C. moorei.

The reaction with sulphuric acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1.5 per cent of the entire number of grains and 2.5
per cent of the total starch in 5 minutes; in about 16 per
cent of the grains and 35 per cent of the total starch in
15 minutes; in about 30 per cent of the grains and 52
per cent of the total starch in 30 minutes; in about 35
per cent of the grains and 67 per cent of the total starch
in 45 minutes ; and in about 50 per cent of the grains and
84 per cent of the total starch (about 10 per cent of the
grains being apparently unaffected) in 60 minutes.
(Chart D 131.)

The reaction with hydrochloric acid begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 4
per cent of the grains and 20 per cent of the total- starch
in 15 minutes; in a slightly larger percentage of grains
and 33 per cent of the total starch in 30 minutes; in
about the same number of grains and 35 per cent of total
starch in 45 minutes; and in about 5.5 per cent of the
grains and 37 per cent of the total starch in 60 minutes.
( Chart D 132.)

The reaction with potassium hydroxide begins in a
few grains in 1 minute. Complete gelatinization occurs
in rare grains and 1 per cent of the total starch in 5
minutes; in about 3 per cent of the entire number of
grains and 5 per cent of the total starch in 15 minutes;
in about 7 per cent of the grains and 11 per cent of the
total starch in 30 minutes; in about 11 per cent of the
grains and 14 per cent of the total starch in 45 minutes ;
and in about 13 per cent of the grains and 15 per cent
of the total starch in 60 minutes. (Chart D 133.) The
reaction is qualitatively nearly the same as in the parents,
but with a much closer resemblance to that of C. zeylani-
cum. The small bubble at the hilum is much less fre-
quently observed than in C. moorei, but more often than
in C. zeylanicum. The fissures at and proceeding from
the hilum, in which bubbles appear, are much more
numerous and prominent than in C. moorei, but not quite
so many nor usually so refractive as in C. zeylanicum.
The lamellae become more distinct over the entire grain,
but not nearly so well defined as in C. moorei, but closely
resemble and are demonstrable in many more grains and
more distinct than in C. zeylanicum. The gelatinized
grains are swollen and distorted, as in both parents, and
more frequently have refractive fragments at the proxi-
mal end than in C. moorei, but about the same as in C.
zeylanicum. The reactions exhibit a much closer rela-
tionship to C. zeylanicum than to C. moorei.

The reaction with potassium iodide begins in a few of
the smaller grains in 1 minute. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
and in a little more than 1 per cent of the total starch in
5 minutes; in about 2.5 per cent of the grains and 3 per

cent of the total starch in 15 minutes, with scarcely
detectable change in 30 minutes ; in about 3 per cent of
the grains and 3.5 per cent of the total starch in 45 min-
utes ; and in the same percentage of grains and 4 per cent
of the total starch in 60 minutes. The smaller grains
in this starch, as in C. zeylanicum, are less resistant than
the large grains, which is the reverse of what is observed
in the starch of readily gelatinized species, such as C.
moorei and G. zeylanicum. (Chart D 134.)

The fissures at the hilum become much enlarged and
more refractive (apparently inclosing gas) much more
often than in C. moorei, but somewhat less often than
in G. zeylanicum. The lamella? become more distinct, but
not nearly so sharply defined as in G. moorei, yet con-
siderably more than in C. zeylanicum. Fissures of a
similar character to those of both parents are formed,
but they more closely follow those described in C. zey-
lanicum. The mesial and distal regions may be dis-
organized into granules as in C. moorei, and sometimes in
C. zeylanicum. The band at the distal margin is more
often gelatinized with a ruffled appearance than in either
parent. The mesial region of the majority of the grains is
disorganized more frequently either with the appearance
of scattered, more brilliant granules or without refractive
granules when it is penetrated by densely branched fis-
sures than in C. moorei, though somewhat less frequently
than in C. zeylanicum. The border at the proximal end
and sides is much less frequently differentiated into
lamellae and broken into granules than in C. moorei, but
about the same as in C. zeylanicum.

The gelatinized grains are swollen, but little distorted,
slightly less than the mean of C. moorei, but about the
same as in C. zeylanicum. A small percentage of grains
are completely gelatinized, and in only rare grains, in
which the reaction is complete, there remains a fairly
narrow band at the proximal end and sides which is often
broken into fragments, much more frequently than in
C. moorei, but about as in C. zeylanicum. The reactions
much more closely follow those of C. zeylanicum than
C. moorei.

The reaction with potassium sulphocyanate begins in
a few grains in half a minute. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
(chiefly of the smaller grains) and 1.5 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 3.5 per
cent of the total starch in 30 minutes ; in about the same
number of grains and 5 per cent of the total starch in 45
minutes ; and in about 5 per cent of the grains and 7 per
cent of the total starch in 60 minutes. (Chart D 135.)

In the untreated grains at and proceeding from the
hilum a cleft and longitudinal fissure are much more
frequently present than in C. moorei; but less often
found than in C. zeylanicum. These parts after treat-
ment with the reagent undergo considerable enlargement
and increase of refractivity, much greater and much more
frequently than in C. moorei but the opposite in C. zey-
lanicum. In many grains a well-defined bubble is not
observed at the hilum, which is commonly present in
C. moorei; but the enlargement and refractivity of the
cleft at the hilum are gradually lost without the forma-
tion of a definite bubble, as was observed in C. zeylani-
cum. The steps of the reaction resemble much less

CRINUM.

463

closely those of C. moorei than of C. zeylanicum, but in
60 minutes there is a greater variation of the amount
of gelatinization of the different grains than in C. zey-
lanicum. At the end of this period a larger proportion
of grains is completely gelatinized and the remainder is
less affected by the reagent than in C. zeylanicum. The
gelatinized grains are considerably less distorted and
more frequently contain some refractive granules than in
C. moorei, but they are somewhat more distorted and
contain less granules than in C. zeylanicum. The reac-
tions much more closely follow those of C. zeylanicum
than C. moorei.

The reaction with potassium sulphide begins in very
few grains in 1 minute. Complete gelatinization occurs
in less than 1 per cent of the entire number of grains
(only the smaller grains) and less than 1 per cent of the
total starch in 5 minutes ; in less than 1 per cent of the
grains and 1 per cent of the total starch in 30 minutes,
with little if any further progress at the end of 60 min-
utes. ( Chart D 136.)

The enlarged refractive fissure at the hilum is much
more frequently seen than in C. moorei, but somewhat less
so and the gas more quickly collects in bubbles followed
by expulsion, and there is a more rapid loss of refrac-
tivity than in C. zeylanicum. The lamella? do not become
so sharply differentiated as in C. moorei, but about the
same as in C. zeylanicum. Gelatinization begins and
proceeds as in the parents. The grains are disorganized
with the appearance of more refractive granules than in
C. moorei, but about the same as in C. zeylanicum with
the exception that in comparison with the latter the bril-
liant, scattered granules in the mesial portion are less
frequently observed. The gelatinized grains are swollen
and but little distorted, and they are less distorted and
more frequently retain a band at the proximal end and
sides, as well as a few scattered refractive granules, than
in C. moorei. They are a little more distorted at the
distal margin, and the band at the proximal end is
usually narrower with fewer refractive granules remain-
ing than in C. zeylanicum. The gelatinized grains bear
some resemblance to the untreated grain, much more
than in C. moorei but slightly less than in C. zeylanicum.
The reactions exhibit a much closer relationship to C.
zeylanicum than C. moorei.

The reaction with sodium hydroxide begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch in
15 minutes; in about 3 per cent of the grains and 6 per
cent of the total starch in 30 minutes; in about 5 per
cent of the grains and 7 per cent of the total starch in 45
minutes ; and in about the same percentage of grains and
8 per cent of total starch in 60 minutes. (Chart D 137.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 3.5
per cent of the total starch in 5 minutes; in about 3 per
cent of the grains and 6 per cent of the total starch in
15 minutes; in about 5 per cent of the grains and 9 per
cent of the total starch in 30 minutes; in about 7 per
cent of the grains and 9.5 per cent of the total starch in
45 minutes; and in about 8 per cent of the grains and 15
per cent of the total starch in 60 minutes. (Chart D 138.)

A bubble is less frequently detected at the hilum than
in either parent, and when present it is much more often
inclosed within an enlarged fissure than in C. moorei,
but less frequently than in C. zeylanicum. A few la-
mellae are more sharply defined, but the definition is soon
lost and not so distinct over nearly so much of the grain
as in C. moorei, but about the same as in C. zeylanicum.
A refractive border is more sharply differentiated from
the main body of the grain than in C. moorei, but it is
slightly less prominent than in C. zeylanicum. Fissures
appear which are of the same character as those of the
parents, but they are deeper and much more profusely
branched than in C. moorei; yet not so deep and have a
character of branching much like that in C. zeylanicum.
The mesial portion of the grain is disorganized with the
appearance of from slightly to very refractive granules,
the mean degree of refractivity is much higher than in
C. moorei, but somewhat less than in C. zeylanicum.
The distal margin is more frequently the first region to
become gelatinized than in either parent; there is more
distention of the capsule at this end with a less number
of convolutions, and the reaction proceeds farther from
this end before much progress occurs around the hilum
than in either of the parents. The border at the distal
margin is broken down without the appearance of gran-
ules, as in the parents. A narrow refractive border at
the proximal end and sides is more resistant than in the
parents, and it .becomes profusely striated and may dis-
organize into linear granules, the latter not being ob-
served in C. moorei, but being the • same as in C.
zeylanicum.

The completely gelatinized grains are much swollen
and often much distorted at the distal margin,
the mean distortion being considerably less than in C.
moorei but somewhat more than in C. zeylanicum. Grains
are often completely gelatinized with the exception of
a narrow refractive border at the proximal end and sides
nearby, which border may be profusely striated or broken
down into linear very refractive granules, together with
a group of refractive granules in an area around the
hilum, the border usually being broader and the granu-
lation more frequent than in C. zeylanicum, the resem-
blances being more marked to this species than to C.
moorei. The reactions exhibit a much closer relationship
to C. zeylanicum than to C. moorei.

The reaction with sodium salicylate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 8
per cent of the total starch in 5 minutes; in about 20
per cent of the entire number of grains and 26 per cent
of the total starch in 15 minutes; in about 80 per cent
of the grains and 87 per cent of the total starch in 30
minutes; in about 97 per cent of the grains and over 98
per cent of the total starch in 45 minutes ; and in all of
the starch, excepting small parts of few grains, making
over 99 per cent of the total starch gelatinized, in 60
minutes. (Chart D 139.)

A bubble appears at the hilum and is inclosed within
an enlarged fissure in the majority of grains; decidedly
more frequently than in G. moorei, but somewhat less
often than in G. zeylanicum. The bubble which appears
within the hilum expands much more than in C. moorei,
but less than in G. zeylanicum. The definition of the
lamellae and the formation of a refractive border less

464

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

closely resembles that noted in C. moorei than in C. zey-
lanicum. Gelatinization begins and proceeds as noted
in the parents; it follows at the proximal end in a less
number of grains than in C. moorei, but in somewhat
more than in C. zeylanicum. The resistant portion is
more frequently at the proximal end and sides nearby
than in C. moorei, but not so frequently as in C. zeylani-
cum. Fissures are much more frequently formed during
gelatinization than in C. moorei, about the same as in
C. zeylanicum. The gelatinized grains are much swollen
and distorted so that they do not resemble the untreated
grain as in both parents. The reactions exhibit a much
closer relationship to C. zeylanicum than to C. moorei;
yet characteristics of the latter are more prominent with
this reagent than with many others.

• The reaction with calcium nitrate begins in very few
grains in 1.5 minutes. Complete gelatinization occurs in
only very rare grains and in less than 0.5 per cent of
the total starch in 5 minutes; in about 0.5 per cent of
the entire number of grains and 0.5 per cent of the total
starch in 45 minutes; and in about 1 per cent of the
grains and 2.5 per cent of the total starch in 60 min-
utes. (Chart D 140.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
only rare grains and in about 0.5 per cent of the total
starch in 5 minutes ; in less than 0.5 per cent of the grains
and 1 per cent of the total starch in 30 minutes ; in about
the same percentage of grains and 2 per cent of the total
starch in 45 minutes ; and in about the same percentages
of both at the end of 60 minutes. (Chart D 141.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
1.5 per cent of the total starch in 5 minutes; in 1 per
cent of the grains and 2.5 per cent of the total starch in
15 minutes; in about 3.5 per cent of the grains and 5 per
cent of the total starch in 30 minutes ; in about 4 per cent
of the grains and 5.5 per cent of the total starch in 45
minutes ; and in 5 per cent of the grains and 6.5 per cent
of the total starch in 60 minutes. (Chart D 142.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization of any of the
grains was not observed, and the process had begun in
much less than 0.5 per cent of the entire number of
grains and about 0.5 per cent of the total starch was
gelatinized in 5 minutes. Very slight progress, or less
than 1 per cent of the total starch, was gelatinized in 15,
30, 45, and 60 minutes respectively. At the end of 60
minutes complete gelatinization has occurred in but rare
grains, and started in but few more. (Chart D 143.)

The fissures are affected in about the same manner,
but those of the untreated grain are less prominent, and
the branching becomes less prominent after treatment
with this reagent, than in C. zeylanicum, to the reaction
of which, as a whole, there is a closer resemblance than
to those of C. moorei.

The reaction with copper nitrate begins in very rare
grains in 1 minute. Gelatinization begins in much less
than 0.5 per cent of the grains and less than 0.5 per cent
of the total starch is gelatinized in 5 minutes. Very
slight progress occurs in 15, 30, 45 minutes, respectively.
Only rare scattered grains, usually the smaller, are com-
pletely gelatinized, and less than 0.5 per cent of the grains

are completely and only about 0.5 per cent of the total
starch gelatinized in 60 minutes. (Chart D144.)

Gelatinization proceeds through the mesial portion
along the course of the fissures, the distal margin being
much less resistant than the proximal end and sides as
noted for both parents. Very few grains were observed
undergoing gelatinization, the capsule at the distal mar-
gin was not ruffled or extended as was observed in C.
moorei, and as in as few grains of 0. zeylanicum. The
reactions exhibit a closer relationship to those of G. zey-
lanicum than to C. moorei.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization was not
observed in any grains, the process has begun in much
less than 0.5 per cent of the grains and less than 0.5 per
cent of the total starch was gelatinized in 5 minutes.
Very slight progress occurs in 15 minutes. Complete
gelatinization occurs in less than 0.5 per cent of the
entire number of grains and in 0.5 per cent of the total
starch in 30 minutes ; in about 0.5 per cent of the entire
number of grains and about 1 per cent of the total starch
in 45 minutes; and about 1.25 per cent of each in 60
minutes. (Chart D 145.) The methods of gelatiniza-
tion more closely resemble those observed in C. zeylanir
cum than in C. moorei, but the capsule at the distal mar-
gin is less likely to be ruffled than in either parent.

The reaction with barium chloride begins in less than
0.5 per cent of the entire number of grains and gela-
tinization is complete in less than 0.5 per cent of the
total starch in 5 minutes. Almost no progress can be
detected at the end of 60 minutes. The qualitative
reactions are almost exactly the same as in C. zeylanicum,
the main difference being noticeable in a less depth of
fissuration than in this species. (Chart D 146.)

The reaction with mercuric chloride begins in very
rare grains in 3 minutes. Gelatinization begins in much
less than 0.5 per cent of the entire number of grains and
is complete in about 0.25 per cent of the total starch in
5 minutes. Very little progress occurs in 15, 30, 45,
and 60 minutes. (Chart D 147.) The reaction begins
immediately by the enlargement and greater refractivity
of the cleft and fissures at and proceeding from the
hilum, as in both parents. These fissures are much more
often found in the untreated grain than in C. moorei,
but are not so deep nor so frequently present as in C.
zeylanicum, and hence the enlargement and change of
refractivity are not quite so conspicuous as in the latter
species. The reaction much less closely resembles that
observed in 0. moorei than in C. zeylanicum, but the
fissures do not extend to the distal margin in as many
grains of the hybrid as in C. zeylanicum. The reactions
exhibit a much closer relationship to C. zeylanicum than
to C. moorei.

8. STARCHES OF CKINUM ZEYLANICUM, C. LONGI-

FOLIUM, AND C. KIRCAPE.

C. zeylanicum is described on pages 454 to 459.
STARCH OF CKINDM LONGIFOLIUM (POLLEN PARENT).

(Plate 5. figs. 26 and 28; Charts D 148 to D 168.)
HISTOLOQIC PBOPERTIES.

In form the majority of the grains are simple and iso-
lated with the exception of a few which appear in aggre-
gates of from 2 to 4, usually 2, components. Compound

CRINUM.

465

grains, usually consisting of 2 components, are occasion-
ally observed. Much smaller proportions of both aggre-
gates and compound grains are found than in C. zey-
lanicum. No well-defined pressure facets were observed.
The surface of the grain is often irregular, and the irregu-
larities are more prominent and found in a larger num-
ber of grains than in C. zeylanicum. The irregularities
are due chiefly to the same causes as in C. zeylanicum,
such as the presence of one or more rounded protuber-
ances (often long and larger than in C. zeylanicum)
located at or near the proximal end ; to the shifting of the
longitudinal axis of the primary lamella ; to a secondary
set of lamellae ; to depressions on the curved outline which
are occasionally concave and resemble a pressure facet;
and to a sinuous outline at the distal margin. There is
in addition a lateral curvature at the proximal end in a
few ovoid grains of medium size. The conspicuous forms
are plano-convex, reniform, low and broad triangular
with a curved base and rounded angles, broadly lenticular,
pyriform, plano-convex with a rounded prominence at the
middle of the plane, and ovoid. In addition there are
narrow triangular with an elongated proximal end (simu-
lating the shape of a bell), ellipsoidal, clam-shell-shaped,
ovoid with a squared distal end, and nearly round. The
same forms of compound grains are observed as was noted
in C. zeylanicum, excepting the mussel-shell-shaped
grains, the ovoid grains that are made up of components
of unequal size, and the form of grain having linearly
arranged components, which are absent. The first two
occur fairly often, but the last rarely, in C. zeylanicum.
The majority of the grains are more broadened and flat-
tened than in C. zeylanicum, and when viewed on edge
are generally of a very narrow ellipsoidal form (generally
more narrow than in C. zeylanicum), or rod-shaped with
curved ends.

The liilum is usually fissured, but not quite so fre-
quently as in C. zeylanicum. It may be observed as a
round, oval, or lenticular spot which is slightly less
refractive than in C. zeylanicum. Multiple hila, which
are rarely present in C. zeylanicum, were not observed in
this species, owing perhaps to their being obscured by
fissuration. Either a small rounded cavity or a short
transverse or diagonal cleft may be located at the hilum,
these being similar in character (but the clefts not so
numerous) to those in C. zeylanicum. The most com-
mon types are one short, clean-cut, longitudinal fissure
through the hilum, and the Y, T, and stellate fissures.
Rarely there are 1 or 2 large, branched fissures passing
from the hilum, as in G. zeylanicum. The fissures, as a
rule, are not so deep as in C. zeylanicum. The range
of eccentricity is from 0.45 to 0.30, usually about 0.35 to
0.25, of the longitudinal axis, being somewhat greater
than in C. zeylanicum.

The lamellae are not usually demonstrable throughout
the entire grain. The majority are fairly fine to fine.
Occasionally they can be observed directly around the
hilum in the form of circular or oval rings, but else-
where they tend to follow the outline of the grain,' as
noted in C. zeylanicum. The lamellae directly around the
hilum are frequently obscured by fissures, but, as a rule,
they are much more distinct over an area of one-third to
two-thirds distalward from the hilum than in C. zey-
lanicum; and often they are more discernible in this
region than in a lustrous band at the distal margin, which

is the reverse of that noted in C. zeylanicum. One
coarse, very refractive lamella at varying distances from
the hilum is generally present, and is about as prominent
as in C. zeylanicum. Sometimes 2 or 3 coarse refractive
lamellae are found, between which the fine lamellae are
grouped, but not so often as in C. zeylanicum. A lus-
trous band in which the lamellae are generally not dis-
cernible, but which when distinct are not so fine as those
in body of grain, is much more frequently present than in
C. zeylanicum. This band is sometimes broader and
very often forms a border around the entire grain instead
of being restricted to the distal margin as in C. zeylani-
cum. A secondary set of lamellae placed at varying angles
to the primary set is even more rare than in C. zeylani-
cum. The lamellae forming the border around the grain
are of a different character from those of the main body
and may represent a secondary set. The number counted
on the larger grains varied from 30 to 44, being less than
in C. zeylanicum.

The size of the grains varies from the smaller which
are 5 by 4^, to the larger which are 56 by 64/A, in length
and breadth. The common size is about 30 by 42/t. In
comparison with the grains of C. zeylanicum, the larger
grains are larger and those of common size are about the
same, but the ratio of length to breadth is reversed,
these grains being broader than long while those of C.
zeylanicum are longer than broad.

POLAKISCOPIC PBOPEBTIES.

The figure is usually slightly eccentric to quite eccen-
tric. The figure is more varied, the average degree of
eccentricity is less, and it is not so clean-cut as in C. zey-
lanicum, the average being coarser than in C. zeylanicum.
The lines usually intersect obliquely, and are straight in
the majority of the grains ; but they are more frequently
bent and bisected than in G. zeylanicum. The figure
is sometimes in the form of a mesial line with bisected
ends, which was not observed in G. zeylanicum. Double
figures are present, but they are not so numerous as in
C. zeylanicum.

The degree of polarization is high to very high (value
83). The polarization varies in different grains from
moderately high to extremely high, the range being
greater and the proportion extremely high, being con-
siderably less than in G. zeylanicum. A variation in the
same aspect of a grain often occurs, and it is much
greater and more frequently observed than in C.
zeylanicum.

With selenite the quadrants are fairly well defined,
usually unequal in size, and often irregular in shape.
They are not so well defined and are more irregular than
in G. zeylanicum. The colors are pure in the majority
of the grains, but they are not pure in nearly so many
grains as in C. zeylanicum. The impurity is usually
indicated by a purplish-blue and an orange-yellow, there
being also a very small number of grains in which both
colors have a greenish tinge, as referred to under G.
zeylanicum.

IODINE REACTIONS.

With a 0.25 per cent Lugol's solution the grains color
immediately a light to moderate blue-violet (value 40),
some deeper and more bluish than others. The color
deepens rapidly and becomes more bluish. The reaction
is somewhat deeper and more bluish and there is greater

466

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

variation in depth and tint than in C. zeylanicum. With
a 0.125 per cent Lugol's solution the grains color a quite
light blue-violet which deepens gradually, some being
lighter and bluer than others. After heating in water
until the grains are gelatinized, and then adding a 2 per
cent Lugol's solution, the grains color a light to a moder-
ately deep blue, there being a little larger proportion of
the former, making the average depth of coloration con-
siderably less than in 0. zeylanicum. The solution colors
a moderately deep indigo-blue, a little lighter than in
C. zeylanicum. If the preparation is boiled for 2 min-
utes, and then treated with an excess of a 2 per cent
Lugol's solution, the grain-residues become a light blue,
some with a reddish tint, lighter than in C. zeylanicum.
The capsules color a deep old-rose to wine-red, the major-
ity redder than in C. zeylanicum.

ANILINE REACTIONS.

With gentian violet the grains color moderately light
immediately, somewhat lighter than in C. zeylanicum.
In half an hour they are colored moderate to deep, there
being a less number of grains of the latter color than in
C. zeylanicum, hence the average reaction is lighter than
in the latter (value 60). The body of the grain with rare
exceptions tends to color more deeply than the lustrous
border, this being the reverse of what was observed in
G. zeylanicum. There is less contrast between these
areas of the grain than noted in the latter.

With safranin the grains stain lightly at once, some-
what lighter than in C. zeylanicum. In half an hour
they are colored moderately (value 60). The same ten-
dency is shown for the body of the grain to color more
deeply than the lustrous border, but somewhat more
markedly than with gentian violet. The differences in
the depth of color in the same aspect of a given grain
and the variations in the different grains are much less,
and'the mean coloration of the grains is somewhat lighter,
than in C. zeylanicum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 71° C., and of all 74° to 75° C., mean
74.5° C.

EFFECTS OF VARIOUS REAGENTS.

'The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 39 per cent of
the entire number of grains and 46 per cent of the total
starch in 5 minutes; in about 50 per cent of the grains
and 57 per cent of the total starch in 15 minutes ; in about
62 per cent of the grains and 65 per cent of the total
starch in 30 minutes; in about 63 per cent of the grains
and 68 per cent of the total starch in 45 minutes, with lit-
tle if any further change in 60 minutes. (Chart D 148.)

Either a bubble appears at the hilum or the fissure
present becomes much enlarged and very refractive. The
bubble when present is less resistant and the enlarged
cleft is much less frequent in many grains than in C.
zeylanicum. The lamellse do not usually become more
distinct as in C. zeylanicum. A refractive border is
formed as in C. zeylanicum, but it is frequently broader
around the entire margin of the grain and a more bril-
liant lamella sometimes forms a line of demarcation be-
tween the main body of the grain and the border. Gela-
tinization usually begins at the distal margin or at the

convex border (modified distal margin) of the plano-
convex grains, similar to that noted for C. zeylanicum;
but the process often spreads around the entire margin
before the region directly around the hilum is affected,
while it advances from both ends in other grains. These
methods were not observed in C. zeylanicum. The gela-
tinization process is accompanied by considerable disten-
tion and much ruffling of the capsule, much greater than
in C. zeylanicum.

The gelatinized grains are swollen and much dis~
torted, the distortion of the entire margin is greater than
in C. zeylanicum. At the end of the reaction (60 min-
utes) a number of grains remain which are but little
affected, although a much less number than in C. zey-
lanicum. If the grains are partially gelatinized, the part
which remains unaffected is generally the proximal end
and the area surrounding the hilum ; the enlarged fissure
at this latter point remains very refractive as in C.
zeylanicum.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in about 35
per cent of the entire number of grains and in about 45
per cent of the total starch in 5 minutes; in about the
same percentage of grains and in about 70 per cent of the
total starch in 15 minutes; and in all grains but outlines
of portions of a few grains and in over 99 per cent of the
total starch in 30 minutes. (Chart D 149.)

The reaction with pyrogallic acid begins immedi-
ately. Complete gelatinization occurs in about 50 per
cent of the total starch in 1 minute, in about 65 per cent
in 2 minutes, in about 85 per cent in 3 minutes, and
in all except traces of the margins of a few scattered
grains, making over 98 per cent of the total starch, in
5 minutes. (Chart D 150.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 50 per cent of
the entire number of grains and 75 per cent of the total
starch in 1 minute; in about 67 per cent of the grains
and 89 per cent of the total starch in 3 minutes ; in about
75 per cent of the grains and 92 per cent of the total
starch in 5 minutes ; in about 84 per cent of the grains
and 95 per cent of the total starch in 10 minutes; in
about the same number of grains and 96 per cent of the
total starch in 15 minutes; and in about 92 per cent of
the grains and over 99 per cent of the total starch in 30
minutes. At the end of 60 minutes a very small area
at the proximal end of very rare grains remains ungel-
atinized.

The reaction proceeds rapidly through the mesial por-
tion of the grain to the distal margin, the proximal end
and sides in most grains proving the most resistant.
Exceptions occur when either a prolongation or protuber-
ance exists at the proximal end, which part is then gela-
tinized before the distal margin. A border located at
the convex margin of plano-convex grains may be the first
gelatinized ; the process then sometimes proceeding across
the plane surface before the area directly around the
hilum is disorganized. The mesial portion of the grain is
disorganized much more rapidly and with less refractive
granules than in C. zeylanicum, the distal margin is
generally more resistant, and the gelatinized grains have
the capsule intact instead of dissolving at the distal mar-
gin during the gelatinization of the granules as in C.
zeylanicum. The gelatinized grains are much swollen

CRINtJM.

467

and distorted, frequently having a few refractive gran-
ules near or at the proximal end.

The reaction with sulphuric acid begins immedi-
ately, a few grains are gelatinized in 20 seconds, and at
least 60 per cent are in the process of dissolution in 1
minute. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 96 per cent of the
total starch in 5 minutes, and in over 99 per cent of the
total starch in 7 minutes. Gelatinization is complete
in all parts in 10 minutes. (Chart D 151.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and in 88 per cent of
the total starch in 2 minutes, and in 99 per cent of the
total starch in 5 minutes. At the end of 5 minutes only
parts of rare grains remain unaffected and such parts
may resist gelatinization for 10 minutes. (Chart D 152.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and in 88 per cent of
the total starch in 2 minutes, and in 99 per cent of the
total starch in 5 minutes. At the end of 5 minutes only
parts of rare grains remain unaffected and such parts
may resist gelatinization for 10 minutes. (Chart D 153.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 80 per cent of
the total starch in 1 minute ; in about 78 per cent of the
grains and 90 per cent of the total starch in 5 minutes;
in 82 per cent of the grains and 96 per cent of the total
starch in 10 minutes ; in about 86 per cent of the grains
and 97 per cent of the total starch in 15 minutes, and
in 93 per cent of the grains and 99 per cent of the total
starch in 30 minutes. Only a narrow border at the proxi-
mal end and extremely few scattered grains remain
ungelatinized. The reaction is qualitatively nearly the
same as in G. zeylanicum. The fissures at and pro-
ceeding from the hilum are not quite so enlarged as
in C. zeylanicum. The lamellae in the region near the
hilum become much more distinct than in C. zeylanicum,
and frequently those forming the distal band or marginal
border become sharply denned and striated, as noted
in C. zeylanicum. Gelatinization proceeds along well-
defined fissures which are more varied in form than in G.
zeylanicum. The distal band or marginal border is often
gelatinized and forms a ruffled band or border around the
main body of the grain which is penetrated by a mass of
fissures breaking the starch into refractive fragments.
The refractive granules which appear upon disorganiza-
tion of the lamella? are much more brilliant in the body
of the grain than in the area of the distal band or mar-
ginal border, but the granules are not quite so refractive
as those observed in rare, completely gelatinized grains
of C. zeylanicum. The starch at the proximal end and
sides nearby is the most resistant in a larger number of
grains, as noted in the rare, completely gelatinized grains
of C. zeylanicum. The proximal end is fairly often
gelatinized before a band extending through the region
of the hilum, which was not noted in C. zeylanicum.
The gelatinized grains are swollen and somewhat dis-
torted. It is difficult or impossible to make a satisfactory
comparison of these grains with those of C. zeylanicum
because so few grains are completely gelatinized in C.
zeylanicum, and, as in the latter, irregular refractive

masses frequently cause a wrinkling of the partially gela-
tinized grains, thus causing them to appear more dis-
torted than those of C. longifolium. (Chart D 154.)

The reaction with potassium iodide begins immedi-
ately and a few grains are gelatinized in 1 minute. Com-
plete gelatinization occurs in about 73 per cent of the
entire number of grains and 90 per cent of the total
starch in 5 minutes; in about 81 per cent of the grains
and 94 per cent of the total starch in 10 minutes ; in about
87 per cent of the grains and 97 per cent of the total
starch in 15 minutes; in about 90 per cent of the grains
and 98 per cent of the total starch in 30 minutes; in
about the same percentage of grains and 99 per cent of
the total starch in 45 minutes ; and in about 94 per cent
of the grains and over 99 per cent of the total starch in
60 minutes. The small amount of ungelatinized starch
is found in the proximal end of the larger grains and at
the extreme margin of small (not minute) grains. Such
resistant parts are Crinum characteristics. (Chart D 155.)

The fissures at the hilum frequently become much
enlarged and evidently inclose gas which usually collects
to form a large bubble that may suddenly or gradually
collapse. The fissures not so frequently enlarge, but if
they do the gas collects much oftener in a bubble and is
expelled more quickly (accompanied by loss of refractiv-
ity), than in C. zeylanicum. The lamellae become some-
what more sharply defined and striated, slightly more
than in C. zeylanicum. Fissures are formed which are
much branched and have the general characters of those
found in C. zeylanicum, though the direction of the fis-
suration often differs owing to the shapes of the grains,
and those seen in C. zeylanicum penetrating the mar-
ginal band are not usually present. The mesial region is
generally broken down into fairly to very refractive gran-
ules, the latter being found frequently along the course
of the deep fissures. These granules are more frequently
evenly distributed throughout the mesial region, and
they are more often refractive than in G. zeylanicum.
A band at the distal margin, or around the convex mar-
gin of plano-concave grains, may gelatinize without the
appearance of granules, and sometimes resembles a
slightly gathered ruffle when the main body of the grain is
resistant, this ruffle-like form being less gathered but
similar to that found in C. zeylanicum. The lamellae
at the distal margin are not usually disorganized into
linear granules, but gradually gelatinize, and in the
plano-convex grains they may form a serrated lining to
the caspule. The lack of disorganization into linearly
arranged granules is even more frequently observed than
in C. zeylanicum. The gelatinized grains are swollen;
but very little distorted, as in C. zeylanicum. About
half of the grains are not completely gelatinized and
contain either scattered refractive granules or a group of
granules around the hilum and a refractive granule
or a group of granules around the hilum and a refractive
band at the proximal end and sides. This band is
striated but rarely differentiated into lamellaa or broken
into linear granules, and it is similar to but usually
narrower and not so frequently penetrated by fissures,
nor broken into fairly large refractive fragments, as in
G. zeylanicum.

The reaction with potassium sulphocyanate begins im-
mediately and a few grains are entirely gelatinized in 1
minute. Complete gelatinization occurs in about 50

468

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

per cent of the entire number of grains and 70 per cent
of the total starch in 3 minutes; in about 77 per cent of
the grains and 93 per cent of the total starch in 5 min-
utes ; in about 80 per cent of the grains and 94 per cent
of the total starch in 10 minutes; in about the same per-
centage of grains and 95 per cent of the total starch in
15 minutes; in about 95 per cent of the grains and 99
per cent of the total starch in 30 minutes; and in all
of the starch except minute parts of the extreme margin
of rare grains in 60 minutes. The proximal end of the
larger grains and scattered smaller grains are the most
resistant, and the proximal end and sides of the plane
surface of a few plano-convex grains are very resistant.
(Chart D 156.)

The fissures enlarge and become very dark and refrac-
tive, but this refractivity is quickly lost, accompanied
by the expulsion of a large bubble. The latter occurs
much more quickly and the bubble is much larger and
more commonly present than in C. zeylanicum. A refrac-
tive band is observed near the distal margin in which the
lamellae are much less sharply defined than in C. zey-
lanicum. Gelatinization is usually much more rapid
in the mesial portion at the area around the hilum than at
other parts, and the refractive distal band breaks up into
more refractive granules and is the more resistant. This
is the reverse of that which is commonly noted in C.
zeylanicum. The granules, however, throughout the
grain are usually less refractive than in C. zeylanicum.
The narrow band consisting of a few lamellae at the proxi-
mal end and sides nearby is the most resistant, as in
C. zeylanicum. The grains are with rare exceptions
completely gelatinized, whereas complete gelatinization
is rare in C. zeylanicum. The grains are much swollen
and but little distorted so that they bear a general resem-
blance to the untreated grain.

The reaction with potassium sulphide begins imme-
diately and a few scattered grains are gelatinized in 1
minute. Complete gelatinization occurs in about 30
per cent of the entire number of grains and 50 per cent
of the total starch in 5 minutes ; in about 33 per cent of
the grains and 55 per cent of the total starch in 15 min-
utes ; in about 40 per cent of the grains and 60 per cent
of the total starch in 30 minutes ; in about the same per-
centage of grains and of total starch in 45 minutes ; and
in about 46 per centi of the grains and 66 per cent of the
total starch in 60 minutes. (Chart D 157.)

A bubble forms at the hilum and it may be within
an enlarged refractive cleft and often expand to a con-
siderable size. It is inclosed much less frequently but it
expands more than in C. zeylanicum. The lamellae some-
times become sharply defined over the entire grain but
commonly one lamella, which appears at varying dis-
tances from the hilum, is much more distinct than the
others. A band distal to this lamella becomes more re-
fractive than the area proximal to it ; the lamellae forming
this distal band become gradually more sharply defined
and striated, and both the increased definition and stria-
tion appear in a larger percentage of grains than in C.
zeylanicum. Fissures which proceed from the hilum are
much branched, as in C. zeylanicum, but they are less
deep and exhibit more variation in number and direction
than in C. zeylanicum. Two such fissures extend almost
transversely toward the corners of the plano-convex
grains, which fissures are quite characteristic of C. longi-

folium but not found in C. zeylanicum. Gelatinization
begins more frequently in a distal border than in C. zey-
lanicum, probably due to the frequency of this method of
gelatinization as in the plano-convex grains which are
not found in C. zeylanicum. The gelatinization of these
plano-convex grains is, however, variable, since in some
of them it proceeds distalward from the hilum, while in
a larger percentage it begins at the distal convex border.
The mesial portion of the grains is often disorganized,
accompanied by the appearance of refractive granules,
though not in so large a percentage of grains as in C.
zeylanicum, hence the mean refractivity is less than in
C. zeylanicum. The most resistant portion usually con-
sists of a narrow, striated, refractive border at the proxi-
mal end and sides nearby, as noted in C. zeylanicum, but
this border is not so broad and it exhibits less resistancy
than in C. zeylanicum. The gelatinized grains are much
swollen and slightly to much distorted, the distortion
being more marked at the distal margin. The distortion
is greater on the whole than in C. zeylanicum and hence
the grains bear less resemblance to the untreated grains
than in the latter.

The reaction with sodium hydroxide begins imme-
diately and many grains are fully gelatinized in 1 min-
ute. Complete gelatinization occurs in about 75 per cent
of the entire number of grains and 90 per cent of the
total starch in 3 minutes; in about 80 per cent of the
grains and 91 per cent of the total starch in 3 min-
utes; in about 85 per cent of the grains and 95 per
cent of the total starch in 15 minutes; in about 93
per cent of the grains and 98 per cent of the total
starch in 30 minutes; in about the same percentage
of each in 45 minutes; and in about 95 per cent of
the grains and 99 per cent of the total starch in 60
minutes. The resistant starch is located in the proximal
end of a few of the larger grains and in rare smaller
grains. (Chart D 158.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 46 per
cent of the entire number of grains and 52 per cent of
the total starch in 5 minutes; in about 50 per cent of
the grains and 66 per cent of the total starch in 15 min-
utes ; in about 58 per cent of the grains and 82 per cent
of the total starch in 30 minutes; in about 63 per cent
of the grains and 84 per cent of the total starch in 45
minutes ; and in about 67 per cent of the grains and 91
per cent of the total starch in 60 minutes. (Chart D 159.)

A bubble appears at the hilum and is frequently
inclosed within an enlarged fissure. The bubble fre-
quently expands to a large size, and to a greater degree
than in C. zeylanicum. A few lamellae become more dis-
tinct, as in C. zeylanicum. The refractive border at the
distal margin (often extending around the entire grain)
may become very prominent in more grains than in
C. zeylanicum. Fissures form which are profusely
branched, as in C. zeylanicum, but they are generally not
so deep. The mesial region is usually disorganized with
slightly to fairly refractive granules, a few very refractive
granules being scattered -along the course of fissures.
They are less refractive than in C. zeylanicum. The dis-
tal margin is often gelatinized first, without the appear-
ance of granules and accompanied with much convoluted
distortion more frequently than in C. zeylanicum. In
other grains this refractive border may be the most resist-

CRINUM.

469

ant, especially when extending around the entire margin,
and though profusely striated it is gelatinized without
breaking into granules. An entire marginal border was
not noted in C. zeylanicum. The most resistant portion
of the grain is usually a narrow refractive border at the
proximal end and sides nearby, as in C. zeylanicum, but
this border is finally gelatinized without its breaking
into granules as seen in C. zeylanicum. The gelatinized
grains are much swollen and distorted, being more dis-
torted than in C. zeylanicum. They bear no resem-
blance to the untreated grain as in the completely gela-
tinized grains of C. zeylanicum. No partially gelatinized
grains are present similar to those of C. zeylanicum.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 29 per
cent of the entire number of grains and 37 per cent of the
total starch in 5 minutes; in about 56 per cent of the
grains and 66 per cent of the total starch in 15 minutes ;
in about 92 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 98 per cent of the
grains and over 99 per cent of the total starch in 45
minutes. Only very rare small grains remain ungela-
tinized at the end of 60 minutes. (Chart D 160.)

A bubble appears at the hilum. In the majority of
the grains it is inclosed within an enlarged fissure at this
point, yet not nearly so often as in C. zeylanicum. It
does not expand so much and is more transient in a larger
number of grains than in C. zeylanicum. The lamellae
in some grains may become temporarily more distinct.
A refractive border appears either at the distal margin
or surrounding the entire grain, sometimes being separ-
ated from the rest of the grain by a brilliant lamella, and
it extends around the entire grain more frequently than
in C. zeylanicum. Gelatinization begins at the point of
union of the plane and convex surfaces (apparently cor-
responding to the distal corners of other grains) and
then may extend along the convex surface in the plano-
convex grains. Such a method was not observed in C.
zeylanicum. In many grains it begins along the distal
margin and proceeds gradually toward the proximal end,
as in C. zeylanicum. When the reaction reaches the
bubble, expulsion occurs followed by the very rapid solu-
tion of the proximal end and sides. This method is
similar to but the gelatinization of the proximal end
following the expulsion of the bubble is very much more
rapid than that which occurs in C. zeylanicum. Gela-
tinization in some of the plano-convex grains may ad-
vance towards the central portion, and in others gela-
tinization may follow at the proximal end after the distal
border has become gelatinized. Gelatinization from two
main points is much more common than in C. zeylanicum.
Definite plume-like fissures are sometimes observed
passing from the hilum to the corners of the plano-
convex grains, being directed almost transversely from
the hilum, but indefinite fissures extending proximal-
ward from the distal margin are not usually present.
The definite fissures are much more common and the
indefinite fissures much less so than in C. zeylanicum.
The gelatinized grains are much swollen and distorted,
as noted for C. zeylanicum.

The reaction with calcium nitrate begins in some
grains immediately. Complete gelatinization occurs in
about 45 per cent of the entire number of grains and

65 per cent of the total starch in 5 minutes; in about 55
per cent of the grains and 78 per cent of the total starch
in 15 minutes; in about 65 per cent of the grains and 78
per cent of the total starch in 30 minutes ; in about the
same number of grains and 81 per cent of the total starch
in 45 minutes ; and in the same percentage of each at the
end of 60 minutes. (Chart D 161.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 35 per
cent of the entire number of grains and 65 per cent of
the total starch in 5 minutes; in about 51 per cent of the
grains and 74 per cent of the total starch in 15 minutes;
in about 61 per cent of the grains and 82 per cent of
the total starch in 30 minutes ; in about 74 per cent of
the grains and 87 per cent of the total starch in 45 min-
utes; and in about the same percentage of each at the
end of 60 minutes. (Chart D 162.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 58 per
cent of the entire number of grains and 69 per cent of
the total starch in 5 minutes ; in about 61 per cent of the
grains and 83 per cent of the total starch in 15 minutes ;
in about 79 per cent of the grains and 97 per cent of the
total starch in 30 minutes; in about 87 per cent of the
grains and over 98 per cent of the total starch in 45
minutes; and in about the same percentage of each in
60 minutes. (Chart D 163.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 23 per cent of
the entire number of grains and 34 per cent of the total
starch in 5 minutes ; in about 31 per cent of the grains
and 54 per cent of the total starch in 15 minutes; in
about 34 per cent of the grains and 60 per cent of the
total starch in 30 minutes; in about 34 per cent of the
grains and 65 per cent of the total starch in 45 minutes ;
and in about 40 per cent of the grains and 70 per cent
of the total starch in 60 minutes. (Chart D 164.)

Gelatinization begins, as a rule, at the distal margin
as in C. zeylanicum and proceeds quite rapidly in some
grains, but in others slowly. Gradually, however, after
prolonged treatment some of the more resistant grains
become completely, or nearly completely gelatinized, a
very much larger number than in C. zeylanicum. In all
grains not completely gelatinized the proximal end and
sides nearby prove the most resistant, which is character-
istic of the crinums.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 31 per cent of
the entire number of grains and 54 per cent of the total
starch in 5 minutes ; in about 34 per cent of the grains
and 70 per cent of the total starch in 15 minutes ; in about
50 per cent of the grains and 78 per cent of the total
starch in 30 minutes ; in about 57 per cent of the grains
and 80 per cent of the total starch in 45 minutes ; and
in about the same percentage of each in 60 minutes.
(Chart D 165.)

In most of the grains gelatinization proceeds through
the mesial region along the courses of well-defined fis-
sures, but the distal margin is completely gelatinized
before the proximal end and sides nearby. The capsule at
the distal margin is more frequently neither ruffled nor
especially distended, but in a few grains a band at the
margin may be much rnffled and considerably distended

470

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

previous to the completion of the reaction in the mesial
portion. This reaction proceeds much further than in
C. zeylanicum.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in 24 per cent of the
entire number of grains and 48 per cent of the total
starch in 5 minutes; in about 36 per cent of the grains
and 56 per cent of the total starch in 15 minutes; in
about 44 per cent of the grains and 60 per cent of the
total starch in 30 minutes; in about 46 per cent of the
grains and 62 per cent of the total starch in 45 minutes ;
and in about the same percentage of each in 60 minutes.
(Chart D 166.)

Gelatinization proceeds through the mesial region
along sharply defined fissures, but the distal margin is
gelatinized prior to the proximal end and sides nearby
as in C. zeylanicum. At the distal margin the process
is frequently accompanied by distention and frilling more
frequently than in C. zeylanicum. The method of
gelatinization is similar to but advances in many more
grains than in C. zeylanicum.

The reaction with barium chloride begins in rare
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 8 per cent of the total starch in
15 minutes; in about 5 per cent of the grains and 16 per
cent of the total starch in 30 minutes ; and over 7 per cent
of the grains and 19 per cent of the total starch in 45
minutes; and in about 20 per cent of the total starch
in 60 minutes. (Chart D 167.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about28per cent of the entire numberof grains and 57 per
cent of the total starch in 5 minutes ; in about 37 per cent
of the grains and 63 per cent of the total starch in 15
minutes; in about 43 per cent of the grains and 70
per cent of the total starch in 30 minutes; in about 54
per cent of the grains and 77 per cent of the total starch
in 45 minutes ; and in about the same percentage of each
in 60 minutes. (Chart D 168.) The fissures present
in the untreated grain become much enlarged and more
refractive, but both changes disappear quickly in the
grains which are gelatinized rapidly, much more quickly
than in C. zeylanicum. The proximal end and sides
nearby of some grains as well as a number of entire
grains are resistant, but not nearly so great a percentage
are resistant as in C. zeylanicum.

CRINUM KIRCAPE (HYBRID).

(Plate 5, fig. 27; Charts D 148 to D 168.)

HISTOLOOIC PROPERTIES.

In form the majority of the grains are simple and
are isolated with the exception of a few which appear in
aggregates of from 2 to 4, usually 2, components. Com-
pound grains, consisting usually of 2 components, are
observed. There are smaller proportions of both aggre-
gates and compound grains present than in C. zeylani-
cum, but there are considerably larger proportions than
in C. longifolium. No well-defined pressure facets were
observed. The surface of the grains is fairly often irreg-
ular in outline, the irregularities being more obvious and
present in a larger number of grains than in C. zeylani-
cum, but somewhat less than in G. longifolium. The

irregularities are due to the same causes as in the parents.
The protuberances at the proximal end are more fre-
quently seen and sometimes larger than in C. zeylanicum,
but about the same as in C. longifolium. A lateral curva-
ture at the proximal end in a few medium-sized ovoid
grains may be observed, which was not recorded in C.
zeylanicum, but noted in C. longifolium. The con-
spicuous forms are ovoid, pyriform, triangular with a
curved base and rounded angles, clam-shell-shaped, ovoid
with squared distal end, and ellipsoidal. Additional
forms are elongated mussel-shell-shaped, low and broad
triangular, imperfect plano-convex which have the plane
surface more sharply curved than in those of C. longi-
folium, broadly lenticular, narrow triangular with elon-
gated proximal end simulating the shape of a bell, dome-
shaped, and nearly round. The same forms of compound
grains are observed as noted in the parents, with the
exception of grains with linearly arranged components
which are rarely found in C. zeylanicum, and not ob-
served in C. longifolium. The most conspicuous forms
are grains with two components of about equal and
medium size that are separated by a deep cleft and in-
closed by a few common lamellse, and found in both
parents ; and mussel-shell-shaped and ovoid grains with
one large and one fairly small component separated by
a crescentric cleft, which are less numerous than in C.
zeylanicum, and not observed in C. longifolium. Most
of the simple grains closely resemble in shape those of
C. zeylanicum, but scattered among them are several of
the laterally extended forms which are similar to but
more flattened, the majority less flattened than those of
C. longifolium and about the same as in C. zeylanicum.
The majority of grains when viewed on edge are ellip-
soidal, and ovoid with pointed end located distally as in
C. zeylanicum, but a few are of a very narrow ellipsoidal
form, as generally found in C. longifolium. As a whole,
the forms of the grains are closer to those of C. zeylani-
cum, but in certain respects to those of the other
parent.

The hilum is generally fissured, more frequently than
in either parent. The hilum is of the same form as in
the parents, but it is slightly more refractive than in
C. zeylanicum, and considerably more so than in C.
longifolium. Multiple hila were not observed, but may
be obscured by fissuration. The form of the cavity and
the clefts located at and proceeding from the hilum are
similar to those of the parents. In the majority of the
grains the clefts closely resemble but are slightly deeper
than those of C. zeylanicum; and in the scattered broad-
ened grains additional types of fissures are found which
are noted in C. longifolium. The range of eccentricity
is 0.45 to 0.15, commonly 0.35 to 0.20, of the longitudinal
axis. The peculiarities of the hilum generally are closer
to those of C. zeylanicum, but in eccentricity closer to
C. longifolium.

The lamella are rarely demonstrable throughout the
entire grain, less often than in the parents, since the
region of the hilum in practically all of the larger grains
is traversed by deep fissures. When discernible they have
the same forms as those described in the parents, the ma-
jority being very fine to fairly fine, and coarser when
located toward the distal margin. There are usually 1,
sometimes 2 or 3, very refractive coarse lamellae between
which the finer ones are grouped. Barely there is a band

CRINUM.

471

of 2 or 3 fairly coarse lamellas located about the middle
or nearer the distal margin, as is noted in C. zeylanicum,
but not in C. longifolium. With the exception of the
region directly around the hilum, the lamellae are slightly
more distinct for one-third to two-thirds distalward
from the hilum than in C. zeylanicum, but less clear than
in C. longifolium. The refractive distal band is slightly
more brilliant and found on a larger number of grains
than in C. zeylanicum, but not in quite so large a pro-
portion as in C. longifolium. The component lamellae
of the lustrous band are less often discernible than in
C. zeylanicum, but more often than in C. longifolium.
This band, even in grains of similar shape to those of
C. zeylanicum, frequently forms a border around the
entire grain. This latter peculiarity is rarely observed
in C. zeylanicum, but is seen in a majority of the grains in
C. longifolium. A secondary set of lamellae placed at
varying angles to the primary set is rare, yet it is present
more frequently than in either parent. The border
of lamellas around the grain may represent a secondary
set of lamellas. The number of lamellae in the primary
set of the larger grains varies from 48 to 52, but in such
grains they were not discernible over the entire surface.
The number is about the same as in C. zeylanicum, and
distinctly greater than in C. longifolium.

The size of the grains varies from the smaller, which
are 8 by 6/x, to the larger elongated grains, which are
70 by 52/x, in length and breadth. The common size of
the elongated grains is about 56 by 40/A. There are a
number of broadened grains in this species which are rare
in C. zeylanicum, but commonly present in C. longi-
folium. The larger broadened grains of this hybrid are
58 by 70/i. The common size is 36 by 44/t. In common
size the grains are closer to C. zeylanicum than to C.
longifolium, but in some respects the opposite.

POLARISCOPIC PROPEBTIES.

The figure is slightly eccentric to quite eccentric. Its
position is much less varied than in C. zeylanicum. The
average eccentricity is less than in C. zeylanicum, but
slightly more than in C. longifolium. The lines vary
from moderately fine to coarse, the average being some-
what coarser than in C. zeylanicum, but not so coarse as
in C. longifolium. The lines usually intersect obliquely,
and are straight in the majority of the figures, but they
are more often bent and bisected than in C. zeylanicum,
yet not so frequently as in C. longifolium. They are
rarely so arranged as to form a mesial line with bisected
ends, which figure was riot observed in C. zeylanicum, but
more often found in C. longifolium than in the hybrid.
Generally, in the characters of the polariscopic figures,
the hybrid is more closely related to C. zeylanicum.

The degree of polarization is very high, slightly higher
than in C. zeylanicum and distinctly higher than in C.
longifolium, but much closer to C. zeylanicum (value
95). Polarization varies in the different grains from
high to extremely high, with the majority very high.
The range of variation is the same as in C. zeylanicum,
but not so great as in C. longifolium. Variations in the
same aspect of a given grain are slightly greater than in
C. zeylanicum, but not nearly so marked as in C.
longifolium.

With selenite the quadrants are usually well defined,
but not in quite so many grains as in C. zeylanicum, yet

in many more than in C. longifolium. They are unequal
in size and slightly irregular in shape, somewhat more
irregular than in C. zeylanicum, but not nearly so irregu-
lar as in C. longifolium. The colors are pure in the
majority of the grains, an impurity due to a greenish
tinge is greater than in C. zeylanicum and very much
greater than in C. longifolium, being closer to C.
zeylanicum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a light to moderate blue- violet (value 38), which is
somewhat deeper and more blue, and deepens a little more
rapidly, than in C. zeylanicum, but with about the same
variation in depth in the different grains. The color
is lighter than the average, it deepens less rapidly, and
there is less variation in depth in the different grains,
than in 0. longifolium. With 0.125 per cent Lugol's
solution the grains color a very light blue-violet which
deepens rapidly and is a little more blue, but of about the
same depth and variability of color in different grains,
as in C. zeylanicum ; but not so deep as the average, and
with less variation, than in 0. longifolium. After heat-
ing in water until the grains are gelatinized and then add-
ing 2 per cent Lugol's solution most of the grains color
a moderately light blue, and a very few a moderately deep
blue. The average is slightly lighter than in G. zeylani-
cum, but a little deeper and with less variation than in
C. longifolium. If the preparation is boiled for 2 min-
utes, and then treated with an excess of 2 per cent Lugol's
solution, most of the grain-residues become a moderately
light blue, a few a moderately deep blue, and a few with
reddish tint, about the same as in C. zeylanicum, but a
little deeper than in C. longifolium. The capsules are
colored a deep heliotrope to a wine-red. The average
coloration of the capsules is slightly deeper and a little
less reddish than in C. zeylanicum, and considerably
deeper and less reddish than in G. longifolium. The
reactions are on the whole closer to C. zeylanicum than
to C. longifolium.

ANILINE REACTIONS.

With gentian violet the grains color fairly at once,
about the same as in C. zeylanicum, but the same as in
C. longifolium. In half an hour the color is moderate
(value 60), with a less number of grains of the latter
color than in C. zeylanicum, hence the average depth of
coloration is lighter than in this species (value 60).
A band of deep color at the distal margin is sometimes
found on the less-colored grains, but the contrast between
this band and the body of the grain is not so marked as in
C. zeylanicum, but more so than in C. longifolium. In
some grains, notably the low triangular and ellipsoidal
with a refractive border around entire grain, the body
of the grain tends to color more deeply than the border,
which was rarely noted in C. zeylanicum, but commonly
in C. longifolium. The reaction is, on the whole, closer
to that of G. longifolium.

With safranin the grains react lightly at once, but
somewhat deeper than in the parents; and in half an
hour the color is moderately deep to deep but deeper
than in either parent (value 70). The same variations
in depth of color in different parts of a given grain are
found as was noted under gentian violet. The contrast
in depth of color in different parts of the same grain,

472

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

and the variations of depth in the different grains, are
not so great as in C. zeylanicum, but somewhat more
marked than in 0. longifolium. The mean coloration of
the grains is closer to C. zeylanicum.

TEMPEBATUKE REACTIONS.

The temperature of gelatinization of the majority
of grains is 75° to 76°, and of all but rare resistant
grains at 77° to 79° C., mean 78° C. The reactions are
intermediate between those of the parents, but distinctly
nearer those of C. zeylanicum.

EFFECTS OF VABIOTJS REAGENTS.

The reaction with chloral hydrate begins in very rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and the total starch in 5 minutes; in less than 0.5 per
cent of the entire number of grains and 1 per cent
of the total starch in 15 minutes; in about 2 per cent
of the entire number of grains and 3 per cent of the
total starch in 30 minutes; in about 3 per cent of the
grains and 4 per cent of the total starch in 45 minutes,
with little if any further change in 60 minutes. (Chart
D 148.)

Either a bubble appears at the hilum, or the fissure
thereat becomes very much enlarged and very refractive.
The enlarged fissure is more commonly present than the
uninclosed bubble, although the latter is a little more
often seen than in C. zeylanicum but considerably less
than in C. longifolium. The lamellae immediately be-
come more distinct over a larger area of the grain than
in the parents. A refractive border is formed similar to
that noted in the parents; but a very brilliant lamella
may form a line of demarcation between the border and
the main body of the grain, this being more frequently
observed than in C. zeylanicum, but somewhat less often
than in C. longifolium. The border is broader around
the entire margin in a larger number of grains than in
C. zeylanicum but not in nearly so many as in C. longi-
folium. Gelatinization begins at the distal margin as in
both parents, and is accompanied by greater distention
but less distortion. The process was not observed to
extend around the entire margin, thus much more closely
following the method observed in C. zeylanicum than in
C. longifolium.

The gelatinized grains are swollen as in the parents,
but are much less distorted. Very few grains are affected
by the reagent beyond the initial stages, about the same
as in C. zeylanicum, but much less than in C. longifolium.
The fissure remains very much enlarged and very refrac-
tive, and if the bubble at the hilum is not inclosed within
a cleft it also is large and very persistent. The qualita-
tive reactions show a closer relationship to those observed
in C. zeylanicum than in C. longifolium.

The reaction with chromic acid begins in a few grains
in 1 minute. Rare grains are gelatinized, there is deep
penetration by branched fissures, and less than 1 per cent
of the total starch is gelatinized in 5 minutes. Com-
plete gelatinization occurs in less than 1 per cent of the
entire number of grains and 5 per cent of the total starch
in 15 minutes (the fissures are very deep and branched) ;
in about 35 per cent of the grains and about 80 per cent
of the total starch in 30 minutes; in all grains except a
part of the margin of rare grains and over 99 per cent

of the total starch in 45 minutes ; and in all of the starch
in 60 minutes. (Chart D 149.)

The reaction with pyrogallic acid begins in half a
minute. Complete gelatinization occurs in nearly 33 per
cent of the total starch, chiefly entire grains, in 5 min-
utes ; in about 70 per cent of the entire number of grains
and about 87 per cent of the total starch in 15 minutes,
about 10 per cent of the grains being but little affected;
in about 75 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 83 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
and in about the same percentage of each in 60 minutes.
( Chart D 150.)

The reaction with nitric acid begins in half a minute.
Complete gelatinization occurs in about 3 per cent of the
entire number of grains and 7 per cent of the total starch
in 5 minutes ; in about 7 per cent of the grains and 30 per
cent of the total starch in 15 minutes ; and in about 17 per
cent of the grains and over 50 per cent of the total starch
in 30 minutes; in about 24 per cent of the grains and 61
per cent of the total starch in 45 minutes ; and in about
40 per cent of the grains and 73 per cent of the total
starch in 60 minutes. (Chart D 151.)

Gelatinization begins at the distal margin in the form
of a rapid swelling, accompanied by considerable distor-
tion and great distention of the capsule, which latter be-
come hyaline and several times the volume of the ungela-
tinized parts. This process then often proceeds laterally
and occasionally even in a narrow band at the proximal
end previous to the gelatinization of the area between the
hilum and distal gelatinized border. There is usually
much greater distention of the capsule at the distal and
the lateral than at the proximal margin in grains which
are gelatinized as noted above. The capsiile at the distal
margin frequently becomes distended and slightly to con-
siderably frilled, the distention being greater but ex-
hibiting less frilling than noted in C. zeylanicum, though
more than in C. longifolium. As the reaction proceeds
proximally from the distal gelatinized border, a series
of crescentic clefts parallel to the distal border are
formed, which were not observed in either parent. In
other respects the processes of gelatinization more closely
follow those of C. zeylanicum than of C. longifolium.

The gelatinized and semi-gelatinized grains are swol-
len and somewhat distorted, being about the same as in
C. zeylanicum, but less distorted and less fully gelatinized
than in C. longifolium. The qualitative reactions ex-
hibited a closer relationship to C. zeylanicum than C.
longifolium.

The reaction with sulphuric acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 15 per cent of the entire number of grains and
40 per cent of the total starch in 5 minutes; in about 56
per cent of the grains and 87 per cent of the total starch
in 15 minutes ; and about 70 per cent of the grains and
96 per cent of the total starch in 30 minutes ; and in about
98 per cent of the grains and 99 per cent of the starch
in 45 minutes. Only a very narrow border at the proxi-
mal end and very little on the sides of few of the grains
remain ungelatinized, and even at the end of 60 min-
utes some traces of ungelatinized starch remain. (Chart
D 152.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinizatiou occurs in about 2.5

CRINUM.

473

per cent of the entire number of grains and in 37 per
cent of the total starch in 5 minutes ; in about 11 per cent
of the grains and 65 per cent of the total starch in 15
minutes; in about 25 per cent of the grains and 75 per
cent of the total starch in 30 minutes; in about 30 per
cent of the grains and 84 per cent of the total starch in
45 minutes; and in about 50 per cent of the grains and
85 per cent of the total starch in 60 minutes. (Chart
D 153.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 11 per cent of the
total starch in 5 minutes; in about 30 per cent of the
grains and 52 per cent of the total starch in 15 minutes;
in about 40 per cent of the grains and 65 per cent of the
total starch in 30 minutes; in about 44 per cent of the
grains and 67 per cent of the total starch in 45 minutes ;
and in about 46 per cent of the grains and 70 per cent
of the total starch in 60 minutes. (Chart D 154.)

The reaction progresses somewhat further than in C.
zeylanicum, but not nearly so far as in C. longifolium.
The fissures at and proceeding from the hilum become
more enlarged and refractive than in either parent. The
lamella? located between the hilum and a few that form
the marginal border become more distinct and striated,
and more sharply defined than in C. zeylanicum, but
not so distinct as in C. longifolium. The lamella? form-
ing the marginal border also frequently become more
sharply defined and striated, as noted in both parents.
Gelatinization proceeds along the course of the fissures,
which fissures are more varied in form but more closely
resemble those of C. zeylanicum than of C. longifolium.
As the lamella? are disorganized, refractive granules ap-
pear of about the same brilliancy as in C. zeylanicum,
but more refractive than in C. longifolium. The starch
at the proximal end and sides nearby is the most resistant
in the majority of grains, as noted in both parents, but
in a few grains both proximal and distal ends may
become completely gelatinized, and a band from each side
that extends through the region of the hilum proves the
most resistant. The gelatinized grains are swollen and
distorted, about the same as those of the parents. The
qualitative reactions exhibit a closer relationship to C.
zeylanicum than C. longifolium.

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3 per
cent of the total starch in 5 minutes ; in about 8 per cent
of the grains and 18 per cent of the total starch in 15
minutes; in about 13 per cent of the grains and 28 per
cent of the total starch in 30 minutes ; in about 18 per
cent of the grains and 39 per cent of the total starch
in 45 minutes; and in about 24 per cent of the grains
and 45 per cent of the total starch in 60 minutes. (Chart
D155.)

The fissures at the hilum become much enlarged, more
so than in either parent. They are very refractive, in-
closing gas, which frequently collects in large bubbles
and is expelled as refractivity is lost. The formation of
bubbles is much more marked than in either parent. The
lamella? become more sharply defined and striated than
in either parent. Fissures are present which are of simi-
lar character to those of both parents, but more like those
of C. zeylanicum, though the one plume-like fissure tra-

versing the main body of the grain is usually deeper and
more frequently bifurcated towards the distal margin.
The mesial portion undergoes gelatinization that is at-
tended by the appearance of granules, among which are
scattered more brilliant granules. These very brilliant
granules occur more frequently than in either parent. A
distal band may become gelatinized without the appear-
ance of granules, and occasionally this band may extend
entirely around the grain. While it appears more fre-
quently it is less distorted and narrower than in C. zey-
lanicum, but more frequently narrower and with about
the same distortion as in C. longifolium. The lamellae at
the distal margin are more frequently disorganized with
the appearance of linearly arranged granules than in
either parent ; but nearer to that observed in C. zeylani-
cum than in G. longifolium. The completely gelatinized
grains are much swollen, and are more distorted than in
either parent. The grains are usually not completely
gelatinized, at least a few brilliant granules being pres-
ent. In the grains which are almost gelatinized there is
frequently found a clear, narrow border around the entire
margin. This border is lined by a narrow refractive band
that is either striated or broken into linear granules,
which was not observed in either parent. The main body
of the grain is deeply cut at the fissure, and scattered
brilliant granules appear along its distorted margin.
These grains do not bear much resemblance to those of
either parent. Grains are present, however, in which
the refractive band at the proximal end and sides nearby
is not outlined by a gelatinized border, and this band is
similar to those of the parents, but is usually narrower
and more frequently differentiated into lamella? than in
either parent. The qualitative reactions more closely
follow those observed in C. zeylanicum than in C. longi-
folium, but it exhibits marked individual characteristics.

The reaction with potassium sulphocyanate begins
in a few grains immediately. Complete gelatinization
occurs in about 2 per cent of the entire number of
grains and 7 per cent of the total starch in 5 minutes ;
in about 30 per cent of the grains and 50 per cent of
the total starch in 15 minutes; in about 45 per cent
of the grains and 70 per cent of the total starch in 30
minutes ; in about 48 per cent of the grains and 76 per
cent of the total starch in 45 minutes ; and in about 62
per cent of the grains and 82 per cent of the total starch
in 60 minutes. (Chart D 156.)

The fissures become more enlarged and refractive than
in either parent. The refractivity is rapidly lost, accom-
panied by the expulsion of a very large bubble. The
loss of refractivity occurs much more quickly, and the
bubble is much larger and observed with much greater
frequency than in C. zeylanicum; but the refractivity
disappears somewhat less rapidly and the bubble is larger
than in C. longifolium. The relationship in this respect
is a little closer to the latter. A refractive border appears
at the distal margin where the lamellae are often indis-
tinct. It is more refractive and the lamella? are less
often demonstrable than in C. zeylanicum, but the border
is not quite so refractive and lamellae are more frequently
demonstrable than in G. longifolium.

The beginning of gelatinization is more varied than
in either parent. It may start at the distal margin,
accompanied by greater distention of the capsule than in

474

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

C. zeylanicum ; but this method was not observed in C.
longifolium. In other grains gelatinization is more
rapid in the mesial portion near the hilum, the lamellae
forming the refractive band at the distal margin being
the more resistant and breaking into more refractive
granules which are sometimes linearly arranged. This
method was not observed in C. zeylanicum, but usually
in C. longifolium. The narrow refractive band at the
hilum and sides nearby is the most resistant part, as in
both parents. The gelatinized grains are much swollen,
but completely gelatinized grains are scarce. Many
grains, however, are wholly gelatinized with the exception
of a few scattered, very brilliant granules which are
located around the margin. A small group of granules at
the proximal end is somewhat less often seen than in C.
zeylanicum, but much more often than in C. longi-
folium. The wall of the gelatinized grain is usually
thick throughout, with little distortion, thicker and less
distorted at the distal end than in C. zeylanicum, but
thicker and with about the same distortion as in C. longi-
folium. The gelatinized grains bear a general resem-
blance to the untreated grain. The qualitative reactions
in the majority of grains more closely follow those of
C. zeylanicum, but several show marked resemblance to
those of C. longifolium.

The reaction with potassium sulphide begins in a
few grains in half a minute. Complete gelatinization
occurs in about 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 5 minutes ; in
about the same percentage of grains and 2 per cent of
the total starch in 15 minutes; in about 1 per cent of the
grains and 3 per cent of the total starch in 30 minutes ;
in about the same percentage of each in 45 minutes and
60 minutes respectively. (Chart D 157.)

The fissures at and proceeding from the hilum are
much enlarged and very refractive. A large bubble
quickly forms and is soon expelled as the fissures lose
their refractivity. A bubble is much more commonly
observed and the refractivity is more quickly lost than in
C. zeylanicum; the bubble is more frequently inclosed
within a fissure, and enlarges more, but is expelled some-
what less quickly, than in C. longifolium. The lamellae
become distinct and striated over more of the grain than
in C. zeylanicum, but they are not so frequently distinct
near the hilum as in C. longifolium. The fissures are
much branched and very deep, the arrangement and
depth more closely resembling that of C. zeylanicum than
of C. longifolium. A refractive border penetrated by a
separate set of fissures is more common than in either
parent, but closer to C. zeylanicum than to C. longifolium.
Gelatinization frequently begins in a clear lamella which
serves as a boundary between the main body of the grain
and the refractive border, followed by gelatinization
of this border with distention of the capsule. This gela-
tinized portion may remain bounded distally, and some-
times laterally, by a narrow refractive band which is
frequently gradually disorganized into linearly arranged
granules previous to gelatinization. This gelatinized
border may eventually be quite broad, but seldom is it
much ruffled. This method was not observed in either
parent. Gelatinization begins more frequently in this
border which is bounded for a longer period at the ex-
treme distal margin by an ungelatinized portion, and is
eventually deeper but less distorted, than in the parents.

Gelatinization in the majority of the grains, however,
proceeds along the courses of fissures from the hilum
through the mesial portion, this region being broken
down into refractive granules; a larger number of the
scattered, very brilliant granules appearing than in either
parent, but closer to C. zeylanicum than to C. longi-
folium. The most resistant portion of the grain is the
border at the proximal end and sides nearby, which is
gelatinized frequently without breaking into linearly
arranged granules, as in the parents.

The gelatinized grains are much swollen and some-
what distorted, more swollen and distorted than in C.
zeylanicum, but less distorted than in C. longifolium.
The grains are frequently not completely gelatinized, a
refractive border and scattered very refractive granules
which very often are grouped around the hilum may
remain. The border is less frequently and the granules
more frequently observed than in C. zeylanicum, but
both are more frequently present than in C. longifolium.
The qualitative reactions exhibit a closer relationship
to C. zeylanicum than to C. longifolium, but a closer rela-
tionship to the latter is evident in some grains ; and also
marked individualities of its own are observed.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 2.5
per cent of the grains and 20 per cent of the total starch
in 15 minutes; in a/bout 7 per cent of the grains and 29
per cent of the total starch in 30 minutes; in about 15
per cent of the grains and 33 per cent of the total starch
in 45 minutes ; and in about the same percentage of each
in 60 minutes. (Chart D 158.)

The reaction with sodium sulphide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 5
per cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 11 per cent of the grains and
27 per cent of the total starch in 30 minutes ; in about
14 per cent of the grains and 35 per cent of the total
starch in 45 minutes ; and in about 22 per cent of the
grains and 42 per cent of the total starch in 60 minutes.
(Chart D 159.)

A bubble appears at the hilum and is usually in-
closed within an enlarged fissure, and it expands to a
great size, even more than in either parent. The lamellae
become sharply defined over more of the grains than in
either parent. The refractive border, in which the
lamellae are not clearly defined, is more prominent than
in the parents, and frequently extends around the entire
margin, which was not observed in C. zeylanicum, but
seen in C. longifolium. Fisstfres are seen having the
same general characters, but deeper and even more pro-
fusely branched, than in the parents ; but their directions
are closer to those of C. zeylanicum. The mesial region is
disorganized with the appearance of refractive granules ;
they are not so numerous, but scattered ones are more
refractive, than in C. zeylanicum; they are much more
numerous and refractive than in C. longifolium. The
reaction more frequently begins either at the distal mar-
gin or in a clear brilliant lamella a short distance from
this margin, followed by gelatinization of the distal
margin with greater distention of the capsule but with

CRINUM.

475

somewhat less distortion than in the parents. When
this border does not extend around the entire grain,
a narrow border at the proximal end and sides nearby
is the most resistant part, and it becomes much striated
but is usually gelatinized without breaking into gran-
ules, much less frequently than in C. zeylanicum, about
as in C. longifolium. The gelatinized grains are much
swollen and distorted, more than in C. zeylanicum, and
quite as much as in C. longifolium. A small percent-
age of the grains otherwise gelatinized have a narrow
refractive border remaining at the proximal end and
sides nearby, sometimes also a group of granules in the
area around the hiluin, less frequently than in C. zey-
lanicum, but much more frequently than in C. longi-
folium. The qualitative reactions exhibit a little closer
relationship to C. zeylanicum, but in many grains charac-
teristics of C. longifolium occur, and methods of gelatin-
ization which are characteristic of the hybrid are evident.

The reaction with sodium salicylate begins in a few
grains in 1 minute. Complete gelatinizatiou occurs in
about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 6 per
cent of the grain and 9 per cent of the total starch in
15 minutes; in about 35 per cent of the grains and 40
per cent of the total starch in 30 minutes; in about 60
per cent of the grains OJK! G9 per cent of the total starch
in 45 minutes; and in about 73 per cent of the grains
and 78 per cent of the total starch in 60 minutes. ( Chart
D 160.)

A bubble appears at the hilum usually inclosed within
a much enlarged fissure. The bubble expands more and
resists expulsion longer than in either parent, but closer
to C. zeylanicum than to C. longifolium. The lamellae
may become temporarily more distinct, and a refractive
border appears which may be separated from the rest of
the grain by one very brilliant lamella; this refractive
border more frequently extends around the entire grain
than in the parents, but less often observed in C. zeylani-
cum than in C. longifolium. Gelatinization begins and
proceeds more frequently as observed in C. zeylanicum
than in C. longifolium; although the border at the proxi-
mal end and sides nearby is not quite as resistant and the
reaction may proceed from both the distal and the proxi-
mal ends more frequently than in C. zeylanicum, while
the proximal end and sides nearby are decidedly more
resistant than in C. longifolium. Irregular fissures of
the same character appear but are less frequent than in
C. zeylanicum, and are' much more common than in C.
longifolium. Definite fissures starting from the hilum
were not observed, which is the same as was noted for
C. zeylanicum, but such fissures had been recorded in C.
longifolium. The gelatinized grain is about the same as
in the parents. At the end of the reaction more grains
remain but little affected than in either parent. The
bubble is very large and very resistant, and may mechani-
cally interfere with the action of the reagent. The quali-
tative reactions exhibit a decidedly closer relationship to
C. zeylanicum than to C. longifolium.

The reaction with calcium nitpate begins in a few
grains in 1.5 minutes. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 2 per cent of the total starch in 5 minutes ; in about
5 per cent of the grains and 11 per cent of the total starch
in 15 minutes; in about the same percentage of grains

and 15 per cent of each in 30 minutes ; in about 9.5 per
cent of the grains and 19 per cent of the total starch
in 45 minutes; and in about 20 per cent of the total
starch in 60 minutes. (Chart D 161.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
only rare grains and in about 0.5 per cent of the total
starch in 5 minutes; in about 2.5 per cent of the grains
and 3.5 per cent of the total starch in 15 minutes; in
about 3.5 per cent of the grains and 6 per cent of the
total starch in 30 minutes ; in about the same percentage
of grains and in 8 per cent of the total starch in 45
minutes ; and in about the same percentage of grains and
10 per cent of the total starch in 60 minutes. (Chart
D162.)

The reaction with strontium nitrate begins in rare
grains in half a minute. Complete gelatinization occurs
in only rare grains and in less than 0.5 per cent of the
total starch in 5 minutes; in only rare grains and in
about 3 per cent of the total starch in 15 minutes; in
about 3 per cent of the grains and 6 per cent of the
total starch in 30 minutes; in about 8 per cent of the
grains and 15 per cent of the total starch in 45 minutes;
and in about 25 per cent of the grains and 32 per cent
of the total starch in 60 minutes. (Chart D 163.)

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Gelatinization occurs in much less
than 0.5 per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of the
grains and total starch in 15 minutes; in about 1 per
cent of the grains and total starch in 30 minutes; in
very slightly more of each in 45 minutes; and in about
1 per cent of the entire number of grains and 2 per cent
of the total starch in 60 minutes. ( Chart D 164. ) Gela-
tinization begins at the distal margin of the few grains
in which the process is noted; similar to that observed
for both parents.

The reaction with copper nitrate begins in rare
grains in 1 minute. Much less than 0.5 per cent of the
entire number of grains and the total starch are gela-
tinized in 5 minutes. Complete gelatinization occurs
in about 2 per cent of the entire number of grains and
4 per cent of the total starch in 15 minutes; in about
3 per cent of the grains and in 5 per cent of the total
starch in 30 minutes ; in about 4 per cent of the grains
and 7 per cent of the total starch in 45 minutes; in
about the same percentage of the grains and 8 per cent
of the total starch in 60 minutes. (Chart D 165.)

Gelatinization is more rapid at the distal margin. It
may begin there and be accompanied by considerable ex-
tension but very little if any ruffling, much less of the
latter than in both parents; the extension more closely
resembles C. zeylanicum than G. longifolium. In other
grains the process extends along the course of the deep
fissures from the hilum to the distal margin, the mesial
portion and the distal margin being much less resistant
than the proximal end and sides nearby, as noted in both
parents. The reactions exhibit a closer relationship to
C. zeylanicum than C. longifolium.

The reaction with cupric chloride begins in very rare
grains in 1 minute. Complete gelatinization was not ob-
served in any grains and the process has begun in very
rare grains, much less than 0.5 per cent in the entire
number of grains, and 0.5 per cent of the total starch

476

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

is gelatinized in 5 minutes. Slight progress occurs in
15 minutes. Complete gelatinizatiou occurs in about
1 per cent of the entire number of grains and 3 per cent
of the total starch in 30 minutes; in about 2 per cent
of the grains and 6 per cent of the total starch in 45
minutes; and in about 4 per cent of the grains and 8
per cent of the total starch in 60 minutes. (Chart
D 166.) Gelatinization proceeds through the mesial por-
tion along the course of very deep fissures, and the distal
margin is gelatinized more quickly than the proximal end
and sides nearby as in both parents. In some grains
the process at the distal margin is accompanied by con-
siderable extension and very little fluting of the capsule.
In such grains the extension is greater but the fluting
less than in the parents; a little closer to C. zeylanicum
than C. longifolium.

The reaction with 'barium chloride begins in very rare
grains in 5 minutes. Complete gelatinization was not
observed in any grains, and the process began in very rare
grains, much less than 0.5 per cent of the entire number
of grains, and about 0.5 per cent of the total starch is
gelatinized in 5 minutes. Very little if any progress
is noted in 15, 30, 45, and 60 minutes respectively. At
the latter time much less than 0.5 per cent of the entire
number of grains and total starch is gelatinized. (Chart
D167.) The enlargement and refractivity disappear
more slowly than in either parent, and is followed by an
extension and greater branching of the longitudinal
fissures without gelatinization, except in rare grains,
as noted in C. zeylanicum, but not in C. longifolium.

The reaction with mercuric chloride begins in rare
grains in 3 minutes. Complete gelatinization was not
observed in any grains, and was begun in but very few
in 5 minutes. About 1 per cent of the total starch is
gelatinized in 15 minutes, little if any progress occurs in
30 minutes. About 2 per cent of the total starch is
gelatinized in 45 minutes; and about 1 per cent of
the entire number of grains and 4 per cent of the total
starch are gelatinized in 60 minutes. (Chart D 168.)
The fissures, which are very large in the untreated grain,
react in the same manner as noted in the parents, but
in many grains retaining the increased size and refractiv-
ity even longer than in C. zeylanicum. The reaction is
close to C. zeylanicum.

9. STAECHES OF CKINUM LONGIFOLIUM, C. MOOKEI,

AND 0. POWELLII.

Starches of C. longifolium and C. moorei are de-
scribed on pages 464 to 470, and 450 to 454, respectively.

CRINUM POWELLII (HYBRID).

(Plate 5, fig. 30; Charts D 169 to D 189.)

HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple and iso-
lated with the exception of a few which appear in aggre-
gates of from 2 to 10, usually 2, components. Com-
pound grains, consisting usually of 2 components, are
occasionally observed. A larger number of both aggre-
gates and compound grains are found than in C. longi-
folium, but not quite so many as in C. moorei. No well-
defined pressure facets are present. The surface of the
grain is often irregular, and the irregularities are more
prominent and numerous than in C. longifolium, but not
quite so many grains are irregular as in C. moorei.

The irregularities are due to the same causes as found
in the parents, such as the presence at or near the
proximal end of one or more protuberances, which when
at the latter location are occasionally quite large and
sometimes blunt ; to the shifting of the longitudinal axis
of the primary lamella? to a secondary set of lamella? ; to
slight depressions on the curved margin, occasionally
becoming deeper, or shallow concave, at the distal end ;
to a sinuous outline at the distal margin; to a lateral
curvature at the proximal end; and, rarely, to an abrupt
deflection of elongated slender grains at or just distal
to the slightly eccentric hilum. The last peculiarity
was not observed in C. longifolium, but was present in
C. moorei. The conspicuous forms are pyriform, elon-
gated ovoid, sometimes squared at distal end; broad and
narrow triangular, clam-shell-shaped ; low, broadened
triangular; and plano-convex. The additional forms are
oyster-shell-shaped; elongated pyriform; club-shaped;
somewhat quadrangular; pure ovoid; boot-shaped; and
nearly round. Compound grains are not very numerous,
but conspicuous forms generally consist of 2 components
of medium size inclosed in a few common lamellse, mak-
ing the grain ellipsoidal or imperfect heart-shaped, as
in the parents. Compound grains consisting of 2 small
components inclosed in many lamellse are found about as
rarely as in C. longifolium, but much more rarely than
in C. moorei. The majority of the grains are not so
broadened and flattened as in C. longifoHum, yet slightly
more flattened than in C. moorei. The grains when
viewed on edge are usually ellipsoidal or ovoid with the
pointed end located distally. The grains, on the whole,
are closer to those of C. moorei than to those of 0.
longifolium.

The hilum is a small, round, oval or lenticular, refrac-
tive spot. It is more refractive than in C. longifolium,
but about the same as in C. moorei. Multiple hila are
rarely present, being less often seen than in C. moorei,
but not observed at all in C. longifolium. Either a
small rounded cavity or fissures may frequently be
found at the hilum. The small cavity is more often
observed, but the fissures are, as a rule, more delicate
and appear in somewhat fewer grains than in C. longi-
folium; but the cavity is about the same, while the
fissures are more often found and are deeper than in
C. moorei. The clefts are more varied than in the
parents. They frequently appear as one short trans-
verse, diagonal, or crescentic fissure; and sometimes a
group may be arranged so as to form soaring-bird,
cruciate, stellate, thorn-shaped, or T- or Y-shaped figures.
One or sometimes two short fissures which are often
ragged may pass from the hilum. The range of eccen-
tricity is usually about 0.35 to 0.20 of the longitudinal
axis, about the same as in C. longifolium. The resem-
blances in characters generally are, on the whole, much
closer to C. moorei than to G. longifolium.

The majority of the lamellce are from moderately fine
to very fine, and when demonstrable they are usually
seen as circular or oval rings continuous to the hilum,
but a short distance out they tend to have the shape of
the outline of the grain. The lamella? are generally
demonstrable throughout the entire grain, being more
distinct than in C. longifolium, but less so than in
C. moorei. They arc usually finer and less discernible
near the hilum, sometimes being scarcely demonstrable

CRINUM.

477

within an area about one-fourth of the distance from
this point to the margin. One comparatively coarse and
refractive lamella, which is placed at varying distances
from the hilum, is usually present, and often the fine
lamella? may he arranged in groups between two or more
fairly coarse refractive lamellae, the number varying
according to shape and length of grain. Occasionally
a hand of 2 or 3 moderately coarse lamellae are found
about the middle or somewhat nearer the distal end of the
grain. A lustrous band in which the lamella? may be
very indistinct is sometimes present at the distal mar-
gin, or in the form of a marginal border around the
grain. This band is less frequently observed, but the
component lamella? are often more discernible than in
C. longifolium; but it was not observed extending around
the entire margin in the grains of C. moorei. A second-
ary set of lamellae placed at varying angles to the pri-
mary set is rarely observed, although slightly more often
than in C. longifolium, but less so than in C. moorei.
Since the lamella; forming the band are of a different
character from those of the main body of the grain,
and are separated from the latter by a lamella that is
coarse and refractive, as in both parents, they may repre-
sent a secondary set. The number counted in the pri-
mary set of large grains varies from 45 on the broadened
grains to 65 on the elongated grains. The lamellae in
character and number more closely approximate those of
G. moorei than those of the other parent.

The size of the grains varies from the smaller which
are 3 by 2yu, to the larger elongated forms which are 72
by 34/x, and the broadened grains which are 62 by 80/^,
in length and breadth. The common size of the elon-
gated forms is 42 by 28/j., and of the broadened forms
36 by 44/x, in length and breadth. The grains are much
more evenly divided into elongated and broadened grains
than in cither parent. On the whole, the grains more
closely approximate those of C. moorei.

POLARISCOPIC PROPERTIES.

The figure is slightly eccentric to very eccentric.
The mean is more eccentric than in C. longifolium, and
while the range is the same as in G. moorei in the major-
ity, the figure is not so eccentric and hence the mean is
slightly less than in the latter. The figure is usually
clean-cut, more so than in C. longifolium,, but owing to
more variation in the different grains it is not so clean-
cut as in C. moorei. The lines are usually fine and in-
tersect obliquely. They are sometimes straight, but
frequently bent and bisected; more often bent than in
C. longifolium, though less often than C. moorei. Double
figures are more numerous than in C. longifolium, but
less numerous than in G. moorei.

The degree of polarization is high to very high (value
85). The polarization of the individual grains has the
same range as in both parents, but a larger proportion
of the high to very high are found than in C. longifolium,
making the mean polarization slightly higher than in
G. longifolium, but about the same as in C. moorei. A
variation in the polarization is moderately often found
in the same aspect of a given grain, not so frequently
as in C. longifolium, but about the same as in C. moorei.

With selenite the quadrants are usually well defined,
unequal in size, and often irregular in shape. They are
more sharply defined and less regular in shape than in

C. longifolium, but slightly less sharply defined and with
about the same irregularity as in C. moorei. . The colors
are usually pure, the yellow is less often pure than the
blue, and the impurity of color is indicated in a few
grains by a greenish tint to both colors. The colors
are more often pure than in C. longifolium, and almost
the same, but with a little more impurity due to a green-
ish tinge, than in C. moorei. The polariscopic proper-
ties without and with selenite are more closely related
to those of G. moorei than to G. longifolium.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains immediately
color a light to moderate blue-violet (value 47), which
is a little deeper and more blue than in C. longifolium,
and the mean of the majority of grains slightly lighter
than in C. moorei. The color deepens rapidly, with
greater variation among the grains than in either parent,
the mean being a little deeper than G. longifolium, but
lighter than in C. moorei. With 0.125 Lugol's solution
the grains color a very light violet, which deepens some-
what rapidly, becoming more bluish, the grains varying
in depth of color from light to moderately deep, a little
deeper than in C. longifolium, but somewhat lighter
than C. moorei; and with greater variation in depth than
in either parent. After heating in water until the
grains are gelatinized and then adding a 2 per cent
Lugol's solution, the grains color a moderate indigo-
blue, some with reddish tint, and the solution a moder-
ately deep indigo-blue. The blue grains are more uni-
form in tint, and the mean coloration is a little deeper
than in C. longifolium. Some have a reddish tint which
was not noted in C. longifolium. The blue grains are a
little lighter in color and more of the grains have a
reddish tint than in C. moorei. If the preparation is
boiled for 2 minutes, and then treated with an excess of
2 per cent Lugol's solution, the grain-residues color a
very light blue with reddish tint, the capsules a light
old-rose to wine-red, and the solution a deep indigo-blue.
The grain-residues are lighter blue and more reddish, and
the mean of the color of the capsule is lighter and more
reddish than in G. longifolium, while both are slightly
lighter than in G. moorei. In these reactions the closer
relationship to G. moorei is manifest.

ANILINE REACTIONS.

With gentian violet the grains color lightly at once
and in half an hour they are colored moderate to moder-
ately deep, there being more of the latter coloration than
in either parent, the mean being deeper than in G. longi-
folium and the same as that in C. moorei (value 65).
The body of the grain tends to color more deeply than
the lustrous band which is located at the distal margin
or which forms a marginal border around entire grain.
A narrow band of deeper color is occasionally found about
the middle or nearer the distal margin which probably
represents the band of coarser lamellae sometimes located
at this point. The same peculiarities were also noted
in both parents.

With safranin the grains stain lightly at once, and in
half an hour they are colored moderately deep to deep.
The coloration is deeper and with a slightly different tint
of red than in C. longifolium, but of the same depth and
tint as in C. moorei (value 65). The same tendency
for the body of the grain to color more deeply than the

478

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

lustrous border is observed, and for the occasional band
located at the middle or nearer the distal end of the
grain to color more deeply than the body of the grain,
but somewhat more markedly than with gentian violet.

In the aniline reactions a closer relationship is ex-
hibited to C. moorei than to G. longifolium.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 65° to 67° C., and of all 68° to 69° C.,
mean 68.5° C. The temperature reactions are much
closer to C. moorei than to C. longifolium.

EFFECTS OF VAEIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 36 per
cent of the grains and 46 per cent of the total starch in
5 minutes; in about 55 per cent of the grains and 59
per cent of the total starch in 15 minutes; in about 65
per cent of the grains and 70 per cent of the total starch
in 30 minutes; in about 72 per cent of the grains and
80 per cent of the starch in 45 minutes; in about 75
per cent of the grains and 90 per cent of the total starch
in 60 minutes. (Chart D 169.)

Either a bubble appears at the hilum or the fissure
present thereat becomes enlarged and refractive. A
bubble that is not inclosed within a fissure is much less
frequently present than in C. longifolium and somewhat
less often than in C. moorei. The lamellae do not become
more distinct in most grains at once as in the parents,
but gradually the definition grows sharper than in the
parents. A refractive border is formed which somewhat
less frequently broadens at the proximal end than in (7.
longifolium, but more often than in C. moorei. Gela-
tinization generally begins at the distal margin but
frequently spreads rapidly around the entire grain, but
not quite so often as in C. longifolium, yet more fre-
quently than in C. moorei. Gelatinization may also
advance from both ends as noted in the parents. The
process is accompanied by distention and distortion of
the capsule as in both parents.

The gelatinized grains are swollen and distorted as
in both parents. At the end of the reaction (60 minutes)
a few grains remain that are but little affected by the
reagent — decidedly less than in C. longifolium, but a
few more than in C. moorei. In the partially gelatinized
grains the proximal end with the area surrounding the
hilum is the most resistant, a bubble at the hilum in such
grains usually persisting. The reactions with chloral
hydrate exhibit a closer relationship to those observed
in C. moorei than in C. longifolium.

The reaction with chromic acid begins in a few grains
in half a minute. Complete gelatinization occurs of
about 35 per cent of the entire number of grains and 55
per cent of the total starch in 5 minutes; of about 88
per cent of the grains and 97 per cent of the total
starch in 15 minutes; in over 99 per cent of the total
starch in 20 minutes; and in all of the starch in 25
minutes. (Chart D 170.)

The reaction with pyrogallic acid begins immediately.
Complete gelatinization of many grains occurs in half
a minute ; of about 80 per cent of the total starch in 1
minute; of over 99 per cent of the total starch in 2 min-
utes; and of all of the starch in 3 minutes. (ChartD 171.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs of about 50 per cent of
the entire number of grains and 90 per cent of the total
starch in 1 minute; of about 82 per cent of the grains
and 9G per cent of the total starch in 3 minutes; of about
88 per cent of the grains and 99 per cent of the total
starch in 5 minutes; 'and of all the starch except traces
at the proximal end of a few grains in 15 minutes. These
grains are very rapidly gelatinized with the exception of a
few small grains and the proximal end, or proximal end
and sides, of the larger grains. (Chart D 172.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization of a few grains occurs in 15
seconds and of a majority in 45 seconds; of about 90
per cent of the entire number of grains and 95 per cent
of the total starch in 1 minute; of all of the grains ex-
cepting a small part of the margin of rare grains, or over
99 per cent of the total starch in 2 minutes; and of all
of the starch in 2.5 minutes. (Chart D 173.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs of about 80 per
cent of the entire number of grains and 90 per cent of
the total starch in half a minute ; of over 90 per cent of
the grains and 99 per cent of the total starch in 1 minute ;
and of all the starch in 3 minutes. (Chart D 174.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs of over 80 per
cent of the entire number of grains and 98 per cent of
the total starch in 1 minute; of about 95 per cent of
the grains and 99 per cent of the total starch in 2 min-
utes; of over 98 per cent of the grains and over 99
per cent of the total starch in 3 minutes; and of all
the starch except minute parts of the proximal end of rare
grains in 5 minutes. (Chart D 175.)

The reaction with potassium iodide begins imme-
diately and a few grains are fully gelatinized in 30
seconds. Complete gelatinization occurs of about 90
per cent of the entire number of grains and 99 per cent
of the total starch in 5 minutes, small parts of the
proximal end being resistant; and of about 98 per cent
of the grains and over 99 per cent of the total starch in
10 minutes, with little further advance in the process
in 15 minutes. (Chart D 176.) A bubble appears fre-
quently at the hilum and may be inclosed within a
cleft, but before disappearing it may enlarge consider-
ably. It is not so often inclosed as in C. longifolium,
but a little more often than in C. moorei. The lamellae
become more distinct, more sharply defined than in C.
longifolium, but not nearly so sharply defined as in
0. moorei. Fissures of a similar character to those of
both parents are formed, but they are not usually so deep
and their definition is more quickly lost than in both
parents. The mesial portion is disorganized with the
appearance of less refractive granules than in both
parents. The lamellae of the distal margin are rarely
disorganized into linear granules, about as in C. longi-
folium, but much less frequently than in C. moorei.
The gelatinization of a distal band previous to that of
the main body found in the parents was not detected in
the hybrid.

The gelatinized grains are swollen and little dis-
torted, about as in C. longifolium, but slightly less than in
0. moorei. They are usually completely gelatinized,
though a narrow striated band may be found at the

CRINUM.

479

proximal end and sides, but less frequently observed than
in both parents. A group of brilliant granules are
occasionally present in the area around the hilum and is
less frequently observed than in C. longifolium, but
more often seen than in C. moorei. They are somewhat
more distorted than in both parents, but like them bear
a general resemblance to the untreated grain.

The qualitative reactions exhibit a somewhat closer
relationship in most of the grains to C. moorei than to
C. longifolium ; yet in some respects there is a decidedly
closer relationship to C. longifolium.

The reaction with potassium sulphocyanate begins
immediately and a few grains are fully gelatinized in
30 seconds. Complete gelatinization occurs of all of the
grains except of the proximal end and sides of a few
grains in 1 minute; of about 93 per cent of the entire
number of grains and over 99 per cent of the total starch
in 3 minutes; with little further advance in 5 minutes.
(Chart D 177.)

A bubble, which expands to considerable size and
is quite persistent in some grains, forms at the hilum.
It expands to greater size and is much less frequently in-
closed within an enlarged fissure than in C. longifolium j
it enlarges more, is more persistent, and a little more
frequently inclosed within an enlarged fissure than in
C. moorei. The lamellae frequently become more dis-
tinct than in C. longifolium, but less sharply defined
than in C. moorei. Fissures proceeding from the hilum
are formed in fewer grains than in both parents. The
lamellae are frequently disorganized through the mesial
region with the appearance of but slightly refractive
granules, much less refractive than in C. longifolium
and slightly less than in C. moorei; although in a few
grains the refractivity is closer to that in C. longifolium
than in C. moorei. The resistant starch is located at
the same area as in both parents.

The gelatinized grains are swollen and much dis-
torted, more than in the parents, and they do not re-
semble the form of the untreated grain.

The qualitative reactions with the exception of those
of a few grains, exhibit a closer relationship to C. moorei
than to C. longifolium.

The reaction with potassium sulphide begins imme-
diately and very few grains are fully gelatinized in 1
minute. Complete gelatinization occurs of about 26
per cent of the grains and 60 per cent of the total starch
in 5 minutes ; of about 39 per cent of the grains and 74
per cent of the total starch in 15 minutes; of about 43
per cent of the grains and 85 per cent of the total starch
in 30 minutes; of about 45 per cent of the grains and 87
per cent of the total starch in 45 minutes ; and of about
50 per cent of the grains and 88 per cent of the total
starch in 60 minutes. (Chart D 178.) The Crinum
characteristic of a narrow very resistant border at the
proximal end is well shown in this starch by this reagent.
(See also C. longifolium and C. moorei.)

At the hilum a bubble appears which enlarges more
than in either parent. The lamella in the mesial por-
tion become more sharply defined than in C. longifolium,
but about as in C. moorei. The refractive border at the
proximal end and sides is more quickly differentiated
into lamella? than in either parent. Much-branched fis-
sures appear similar to those of the parents, but their

definition is more quickly lost. The lamellae of the mesial
margin are quickly disorganized, usually without the
appearance of granules, more frequently than in the
parents. A refractive border at the proximal end and
sides is the most resistant, as in the parents, and it is
gelatinized without breaking into granules more fre-
quently than in the parents. The grains are completely
gelatinized, they are much swollen, and usually much
distorted. They are considerably more distorted, and
the individual grains are to a larger extent gelatinized,
than in C. longifolium, but the mean distortion is about
the same, and a narrow striated band is less frequently
observed at the proximal end than in G. moorei. The
gelatinized grains do not resemble the forms of the
untreated grains. The qualitative reactions exhibit a
closer relationship to C. moorei than to C. longifolium.
The reaction with sodium hydroxide begins imme-
diately and many grains are fully gelatinized in 1 min-
ute. Complete gelatinization occurs of about 90 per cent
of the entire number of grains and 98 per cent of the total
starch in 3 minutes ; of about 95 per cent of the grains
and over 99 per cent of the total starch in 5 minutes;
and of all of the starch excepting traces of the proximal
end in rare grains in 10 minutes. (Chart D 179.)

The reaction with sodium sulphide begins imme-
diately and many grains are fully gelatinized in 1 minute.
Complete gelatinization occurs of about 73 per cent of
the grains and 97 per cent of the total starch in 5 min-
utes ; of over 97 per cent of the grains and over 99 per
cent of the total starch in 15 minutes; and of all the
starch in 30 minutes. Only the proximal end of larger
grains and the extreme margin of a few smaller grains
exhibit resistant starch. (Chart D 180.)

At the hilum a bubble appears which expands to a
large size, and is sometimes inclosed within an enlarged
fissure. It enlarges about as in C. longifolium, but is
less frequently inclosed within an enlarged cleft. It
is more persistent, enlarges to greater size, and is a little
more frequently inclosed within a cleft than in C. moorei.
The lamellae are more sharply defined and striated over
the entire grain than in the parents, the relationship
being less close to C. longifolium than C. moorei. Gela-
tinization occurs very rapidly without fissures being
observed, but when present they are of the same character,
though usually less sharply defined than in the parents.
This less closely resembles C. longifolium than C. moorei,
since the fissures of the latter are less frequent and deep
than the former. The mesial region is more frequently
gelatinized without the appearance of granules, but in
occasional grains a few quite refractive brilliant scattered
granules that are along the course of the fissures may
appear. The granules in most grains are much less
refractive than in C. longifolium, and there is greater
variation, with the mean a little lower than in C. moorei.
Either a refractive, distal, or marginal border is fre-
quently present, not quite so often as in C. longifolium,
and the lamellaa of which it is composed become more
clearly defined than in 0. longifolium. This border is
more frequently seen, especially around the entire mar-
gin, than in C. moorei. It is gelatinized without the
appearance of granules, as in the parents. The gelatin-
ized grains are much swollen and distorted, so that they
do not resemble the untreated grains, as in the parents.

480

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The qualitative reactions, excepting on a minority
of grains, much closer resemble those observed in 0.
moorei than in G. longifolium.

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs of about 44 per
cent of the entire number of grains and 50 per cent of
the total starch in 5 minutes; of about 92 per cent of
the grains and 95 per cent of the total starch in 15
minutes; and of 99 per cent of the grains and over 99
per cent of the starch in 20 minutes. (Chart D 181.)

A bubble appears at the hilum and is sometimes
inclosed within an enlarged fissure, less frequently than
in C. longifolium, but more frequently than in C. moorei.
The lamellae become temporarily more distinct over a
greater part of more grains than in both parents, which
exhibits a less close relationship to C. longifolium than
to C. moorei. A refractive border appears as has been
noted for both parents. Gelatinization usually begins
either at the distal corners or the distal margin; less
frequently appearing first at the corners than in C. longi-
folium, but more frequently than in C. moorei. The
reaction frequently follows at the proximal end after
the distal border has been gelatinized, in such grains
the most resistant portion is a band just distal to the
hilum. Gelatinization occurs more quickly at the proxi-
mal end than in C. longifolium, about the same as in
C. moorei. The reaction usually proceeds without the
formation of fissures, much less frequently than in C.
longifolium, and about the same as in C. moorei. The
gelatinized grains are much swollen and distorted so that
they do not resemble the untreated grain, about the same
as in both parents. The qualitative reactions, with the
exception of those of a minority of grains, exhibit a much
closer relationship to C. moorei than to C. longifolium.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs of about 50 per cent of
the entire number of grains and 83 per cent of the total
starch in 5 minutes; of about 85 per cent of the grains
and over 98 per cent of the total starch in 15 minutes;
and of 98 per cent of the grains and over 99 per cent of
the total starch in 30 minutes. A very small area at the
proximal end and sides is very resistant. ( Chart D 182. )

The reaction with uranium nitrate begins immedi-
ately. Complete gelatinization occurs of 44 per cent of
the entire number of grains and 83 per cent of the total
starch in 5 minutes; of about 83 per cent of the entire
number of grains and 99 per cent of the total starch in
15 minutes; of about 90 per cent of the grains and over
99 per cent of the total starch in 45 minutes; and of
about the same percentage of each in 60 minutes. ( Chart
D183.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs of about 61 per
cent of the entire number of grains and 89 per cent of
the total starch in 5 minutes; of about 95 per cent of
the grains and over 99 per cent of the total starch in
15 minutes; of about 98 per cent of the grains and over
99 per cent of the total starch in 30 minutes ; and of all
the starch but traces in very rare grains in 60 minutes.
(Chart D 184.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs of about 36 per cent of the
entire number of grains and 68 per cent of the total

starch in 5 minutes; of about 46 per cent of the grains
and 78 per cent of the total starch in 15 minutes; of
about 50 per cent of the grains and 85 per cent of the
total starch in 30 minutes; of about 57 per cent of the
grains and 89 per cent of the total starch in 45 minutes ;
of about 64 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 185.) Gelatini-
zation usually begins at the distal margin as in both
parents ; the proximal end and a small area of the sides
and a few scattered grains of medium size are quite
resistant.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs of about 30 per cent of
the entire number of grains and 82 per cent of the total
starch in 5 minutes; of about 52 per cent of the grains
and about 91 per cent of the total starch in 15 minutes;
of about 65 per cent of the grains and 96 per cent of the
total starch in 30 minutes; of about 80 per cent of the
grains and 98 per cent of the starch in 45 minutes ; and
of about the same in each case in 60 minutes. (Chart
D 186.) Gelatinization proceeds through the mesial
portion along the course of well-defined fissures which
are much less enlarged than in C. longifolium, but
slightly more than in C. moorei. The distal margin
undergoes complete gelatinization previous to that of the
proximal end and sides as in both parents. Distention
and fluting of the capsule at the distal margin occur less
frequently than in either parent. The reactions are
on the whole closer to those of C. moorei.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs of about 22 per cent of
the entire number of grains and 61 per cent of the total
starch in 5 minutes; of about 48 per cent of the grains
and 82 per cent of the total starch in 15 minutes; of
about 64 per cent of the grains and 90 per cent of the
total starch in 30 minutes; of about 77 per cent of the
grains and 97 per cent of the total starch in 45 min-
utes ; and of about the same in each case in 60 minutes.
(Chart D 187.)

Gelatinization proceeds as in the parents, but the
proximal end and sides are less resistant and the process
is much less frequently accompanied with extension and
frilling of the capsule at the distal margin than in the
parents. The reactions are, on the whole, closer to those
of C. moorei.

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs of
about 2 per cent of the entire number of grains and
8 per cent of the total starch in 5 minutes; of about 11
per cent of the grains and 25 per cent of the total starch
in 15 minutes; of about 18 per cent of the grains and
55 per cent of the total starch in 30 minutes; of about
22 per cent of the grains and 60 per cent of the total
starch in 45 minutes; and of about 26 per cent of the
grains and 66 per cent of the total starch in 60 minutes.
(Chart D 188.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs of 20 per cent
of the entire number of grains and 62 per cent of the
total starch in 5 minutes; of about 39 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
of about 54 per cent of the grains and 96 per cent of the
total starch in 30 minutes ; of about 65 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;

NERINE.

481

of about 69 per cent of the grains and 99 per cent of the
total starch in GO minutes. (Chart D 189.) The cleft
at the hilum and fissures proceeding therefrom react as
in the parents, but the enlargement and refractivity are

more quickly lost. The proximal end of a number of
grains, as well as rare entire grains, resist gelatinization,
but they are less resistive than in the parents. The reac-
tions are, on the whole, closer to those of C. moorei.

5. NERINE.

This genus includes 9 or 10 species of South American
bulbous plants, the best known being N. sarniensis or the
Guernsey lily. A number of the members of the genus
have been known as belonging to other genera of Amaryl-
lidaceaj, chiefly to Amaryllis. The starches from three
sets of parent-stocks and hybrid-stocks were studied :

10. N. crispa Hort. (seed parent), N. elegans (N. ftexuosa X N.
sarniensis var. rosea) (pollen parent), N. dainty maid
( hybrid ) , and N. queen of roses ( hybrid ) .

11. 2V. bowdeni Hort. (seed parent), N. sarniensis var. corusca
major Hort. (pollen parent), Jf. giantess (hybrid), and N.
abundance ( hybrid ) .

12. N. sarniensis var. corusca major Hort. (seed parent), N.
curvifolia var. fothergilli major (N. fothergilli major
Hort.) (pollen parent), and N. glory of sarnia ( hybrid ).

All of the specimens were obtained from the growers,
Barr and Sons, London.

10. STARCHES OF NERINE CRISPA., N. ELEGANS, 1ST.

DAINTY MAID, AND N. QUEEN OF ROSES.

NERINE CRISPA (SEED PARENT).

(Plate 6, figs. 31 and 34; Charts D 190 to D 210.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
No aggregates are noted and a very few compound
grain of two types, of which the first has two hila set
close together at the proximal end of a large grain,
and the second of the two moderately large grains each
with from 4 to 8 lamellae surrounded by 1 or 2 common
secondary lamellae. The grains are usually moderately
regular in form and any irregularity is due to the fol-
lowing causes: (1) Secondary lamellae whose longitu-
dinal axis are at varying angles with the longitudinal
axis of the primary grains; (2) moderately large,
rounded projections from the proximal or distal ends
or sides; (3) rounded, shallow depressions in the margin
at various points; (4) a small rather deep notch at the
distal end; (5) a greater development of one part of
the distal end or of one side than of the rest; (6) devia-
tion of the longitudinal axis with a consequent curvature
at the distal end or in the middle. The conspicuous
forms are ovoid, usually rather broad, but sometimes
slender; elongated elliptical with flattened distal end;
and, among the small grains, round and nearly round.
There are also plano-convex, triangular with rounded
angles, modified pyriform, napiform, and spatulate.
The proximal end of most of the forms is the larger and
more rounded, and in only a few is the reverse the case.

The hilum when not fissured is a moderately distinct
round spot. It is fissured in about 75 per cent of the
grains and the fissures take the following forms: (1)
A single, small, straight, transverse, or oblique line
which is sometimes much branched; (2) small or large
flying-bird; (3) T- or Y-shaped placed in the longitu-
dinal and transverse axes or obliquely. In the compound
grains the hila are sometimes separated by a cleft and
may also have a common fissure remaining horizontally

through both. The hilum is eccentric from 0.4 to 0.2,
usually, 0.26 of the longitudinal axis.

Thelamellte are very distinct, usually rather fine lines,
which when near the hilum are circular and continuous,
but become discontinuous near the distal end and have
the form of the outline of the grain, the form being some-
what modified in certain cases. In a large number of
grains the lamelloa are fine near the distal end and not
so fine near the hilum, in others they are of equal size
in almost all parts of the grain, and in still others they
are finer near the hilum and not so fine near the distal
margin. There is characteristically one very distinct,
coarse, continuous lamella which may be near the hilum,
or, rarely, near the margin, but is usually about midway
between the hilum and the margin. The number counted
on the larger grains varies from 20 to 40, usually 34.

The size of the grains varies from the smaller which
are 6 by G/J. to the larger elongated forms which are 50
by 26/*, rarely 56 by 30^,, and the larger broader forms
which are 50 by 36/x. in length and breadth. The common
sizes are 34 by 22/t and 34 by 28/*, respectively.

POLABISCOPIC PROPERTIES.

The figure is slightly to very eccentric, distinct, and
usually clear-cut. The lines are usually fine and intersect
obliquely, but in a moderate number of grains they inter-
sect at right angles. They are sometimes straight but
equally as often bent, and occasionally are bisected.
Double figures are not very numerous but do occur.

The degree of polarization is moderate to very high
(value 85). It varies in different grains, a moderate
number having a moderately high, a few having a very
high, and the majority having a high polarization. Occa-
sionally moderate variation in polarization in the same
aspect of a given grain is present.

With selenite the quadrants are usually well defined,
often somewhat irregular in shape, and always unequal
in size. The colors are usually pure, the yellow less often
pure than the blue. A few of the grains have a greenish
tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate blue with a slight tinge of violet (value 45)
which very rapidly becomes deep to very deep, the bluish
tint increasing. With 0.125 per cent Lugol's solution
the grains color a moderate to light blue with a slight
tinge of violet, which deepens rapidly, becoming more
blue, the depth varying from moderately deep in most
grains to very deep in a few small grains. After heating
in water until the grains are gelatinized, and then adding
a 2 per cent Lugol's solution, the grains color a moder-
ately deep to very deep indigo-blue, the capsules usually
can not be distinguished, but if so are colored violet;
the solution colors a moderately deep indigo-blue. If the
preparation is boiled for 2 minutes, and then treated
with an excess of 2 per cent Lugol's solution, the grain-
residues color light to deep indigo-blue ; the capsules, of

482

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

which not all can be distinguished, a pure violet; and
the solution a deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly at
once, and in half an hour they are light to moderately
colored (value 40). Some of the grains are more altered
than others, and many of the individual grains are more
stained at the distal end than elsewhere.

With safranin the grains stain very lightly at once,
and in half an hour they are moderately colored (value
50). Some of the grains are more affected than others,
and many of the individual grains are more stained at the
distal end than elsewhere.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 64°
to 65.5° C., and all at 70° to 71.5° C., mean 70.7° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes; in about 33
per cent of the grains and 37 per cent of the total starch
in 15 minutes; in about 62 per cent of the grains and 65
per cent of the total starch in 30 minutes; in about 64
per cent of the grains and 67 per cent of the total starch
in 45 minutes ; in about 66 per cent of the grains and 72
per cent of the total starch in 60 minutes. (Chart D 190.)

The liilum becomes distinct and a small bubble is
often formed there. The lamella?, also, are moderately
distinct, especially those which are less fine than the
majority. A broad, very refractive band (broader at the
distal end) is formed about the margins of the grains.
Gelatinization begins usually first at the distal end and
then, quickly, at the proximal end, or, less frequently,
at the proximal and then at the distal end, or, rarely,
at the distal end alone. Gelatinization progresses
smoothly, although with some invasion by fissures and
breaking off of fragments of the ungelatinized material
and separation and gelatinization serially of lamella
until the most resistant part, just distal to the hilum, is
reached; there the margin on either side is gelatinized
more rapidly than the inner portion which also is finally
gelatinized with considerable folding and invagination
of the capsule. In some of the less-resistant grains,
this resistant portion is divided by a refractive furrow
or fissure proceeding from the hilum which splits it
into two parts that gelatinize separately. The gela-
tinized grains are very large, very much distorted, espe-
cially at the distal end, and do not retain much of the
form of the untreated grain.

The reaction with chromic acid begins in rare grains
immediately. Complete gelatinization occurs in much less
than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about
0.5 per cent of the grains and 2 per cent of the total starch
in 15 minutes; in about 1 per cent of the grains and 36
per cent of the total starch in 30 minutes ; in about 46
per cent of the grains and 90 per cent of the total starch
in 45 minutes; in about 75 per cent of the grains and 95
per cent of the total starch in 60 minutes. (Chart D 191.)

The reaction with pyrogallic acid begins in rare
grains immediately. Complete gelatinization occurs in

about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 2 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and 3
per cent of the total starch in 30 minutes; little if any
further advance in 45 and 60 minutes. (Chart D 192.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 19 per cent of
the entire number of grains and 62 per cent of the total
starch in 5 minutes ; in about 58 per cent of the grains
and 80 per cent of the total starch in 15 minutes ; in about
80 per cent of the grains and 95 per cent of the total
starch in 30 minutes ; in about 90 per cent of the grains
and 99 per cent of the total starch in 45 minutes; in about
92 per cent of the grains and in more than 99 per cent
of the total starch in 60 minutes. (Chart D 193.)

The hilum becomes very distinct and the lamellae also
become very distinct and remain so, particularly at the
proximal end, throughout the greater part of the reaction.
Gelatinization begins at the hilum which enlarges some-
what. Two refractive fissures extend distally from either
side of the hilum, branching as they near the distal mar-
gin, and the material on either side along their courses
becomes transparent and then gelatinous while the whole
grain enlarges somewhat and becomes more nearly trans-
parent, but retains its structure. Next, regular cracks
invade the 2 or 3 marginal lamellee and divide them into
coarse granules. The hilum also begins to enlarge stead-
ily and the material immediately surrounding it, which
has become nearly transparent, is divided and sub-
divided by irregular fissures into rather fine granules.
In the meantime the rest of the grain excepting the
proximal end is completely gelatinized and the grain
swells considerably, and the granules around the hilum
are widely separated and scattered throughout the proxi-
mal end and often persist there after the rest of the
grain is gelatinized. The lamella at the proximal end
form a refractive, resistant band at the margin which is
invaded by cracks from the margin and then gelatinized
from the margin inward. The gelatinized grains are
thin-walled and somewhat distorted and do not show
much of the form of the untreated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 67 per cent of
the grains and 85 per cent of the total starch in 1 minute ;
in about 98 per cent of the grains and 99 per cent of the
total starch in 3 minutes ; in 100 per cent of the grains
and total starch in 5 minutes. (Chart D 194.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 63 per
cent of the entire number of grains and 90 per cent of
the total starch in 5 minutes; in about 91 per cent of
the grains and more than 99 per cent of the total starch
in 15 minutes. (Chart D 195.)

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 88
per cent of the entire number of grains and 97 per cent
of the total starch in 1 minute ; in about 95 per cent of
the grains and 99 per cent of the total starch in 3 min-
utes; in about 97 per cent of the grains and in more
than 99 per cent of the total starch in 5 minutes. ( Chart
D 196.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 0.5 per

NERINE.

483

cent of the entire number of grains and 1 per cent of the
total starch in 5 minutes ; in about 1 per cent of the grains
and 4 per cent of the total starch in 15 minutes; in about
1 per cent of the grains and 9 per cent of the total starch
in 30 minutes; in about 1 per cent of the grains and 17
per cent of the total starch in 45 minutes; in about 3
per cent of the grains and 28 per cent of the total starch
in 60 minutes. (Chart D 197.)

The hilum is very distinct, and the lamella also are
very distinct and remain so during the greater part of
the reaction. Gelatinization begins at the hilum which
enlarges slowly, while from either side of the hilum
two refractive fissures extend distally. The starch
immediately surrounding the hilum is, in some grains,
divided by irregular fissures into rather coarse granules,
and that part of the grain lying between the two refrac-
tive fissures before mentioned becomes finely granular
and rather hyaline in appearance, while the more resist-
ant starch at the proximal end and sides forms a nar-
row lamellated band which is invaded by cracks from
the margin and thus divided off into rather fine gran-
ules that gradually become thinner and more nearly
transparent from the margin inward and, in those grains
in which gelatinization is completed, finally disappear
leaving only the thin capsule. The gelatinized grains are
large and somewhat distorted but retain some of the form
of the untreated grain.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 3
per cent of the grains and 10 per cent of the total starch
in 15 minutes; in about 21 per cent of the grains and
42 per cent of the total starch in 30 minutes ; in about
38 per cent of the grains and 61 per cent of the total
starch in 45 minutes ; in about 54 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D198.)

The hilum becomes very distinct, and no bubble is
observed to form there during the reaction. The lamella?
are also distinct and remain so during the greater part
of the reaction. Before gelatinization begins two lines
or fissures, in the interior of the grain, are observed to
extend from either side of the hilum nearly to the distal
margin, and the material between these two lines be-
comes lighter and more refractive in appearance. Gela-
tinization begins at the liilum, which enlarges slowly, the
two fissures already mentioned, becoming wider at the
same time, are seen to divide into many fine branches
as they near the distal end and divide the portion be-
tween them into many fine granules which become more
and more nearly transparent as the reaction advances.
As the hilum continues to enlarge several other coarse
fissures penetrate this material and divide it into several
pyramidal portions, from the sides of which feathery
spicules are separated off and gelatinized. The grain
meanwhile enlarges and the more resistant starch at
the proximal end and sides forms a thick non-lamellated,
non-striated band, which as swelling and gelatinization
continue becomes progressively thinner and more nearly
transparent, until all the material is gelatinized and only
the thin capsule is left. The gelatinized grains are mod-
erately large and thin-walled and arc somewhat distinct,

especially at the distal end, but they retain some resem-
blance to the form of the untreated grain.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 22 per
cent of the entire number of grains and 60 per cent of
the total starch in 5 minutes; in about 66 per cent of the
grains and 88 per cent of the total starch in 15 minutes;
in about 73 per cent of the grains and 93 per cent of the
total starch in 30 minutes; in about 78 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D199.)

The hilum and lamellae are very distinct, and the
lamellae, especially at the proximal end, remain so during
the greater part of the reaction. Gelatinization begins at
the hilum which enlarges somewhat, and at the same
time 2 refractive fissures extend from the hilum toward
the distal end, branching considerably as they near the
margin. As the hilum continues to enlarge the material
immediately surrounding it is divided by irregular fis-
sures into rather coarse granules, and the portion in-
cluded between the 2 fissures before mentioned becomes
more hyaline in appearance and then finely granular and
is gelatinized from the hilum outward. In the meantime
the more-resistant starch at the proximal end forms a
thick, lamellated marginal band which later becomes
striated and then divided into coarse granules, and after
the rest of the grains is gelatinized this becomes gela-
tinized, usually from the margin inward, leaving the
granules originally found about the hilum till the last.
In a few grains, the capsule is dissolved at from four to
nine different points and the grain is slit at these points
nearly to the center. The gelatinized grains are large
and somewhat distorted but retain some resemblance to
the form of the untreated grain.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 2 per cent of the total starch in
15 minutes; in about 2 per cent of the grains and 3 per
cent of the total starch in 30 minutes ; in about 4 per cent
of the grains and 6 per cent of the total starch in 45
minutes ; in about 7 per cent of the grains and 10 per cent
of the total starch in 60 minutes. (Chart D 200.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; slight advance
in 15 minutes; in about 1 per cent of the grains and 2
per cent of the total starch in 30 minutes ; slight advance
in 45 minutes ; in about 2 per cent of the grains and 4 per
cent of the total starch in 60 minutes. (Chart D 201.)

The reaction with sodium salicylate begins in 2 min-
utes. Complete gelatinization occurs in about 17 per
cent of the entire number of grains and 42 per cent of
the total starch in 5 minutes ; in about 70 per cent of the
grains and 82 per cent of the total starch in 10 minutes ;
in about 95 per cent of the grains and 98 per cent of the
total starch in 15 minutes. ( Chart D 202. )

This reaction was repeated because it is so much
slower at 5 minutes than in the other species. The most
marked difference with this reagent is found at 5 minutes.
The permeability of the capsule varies — that of N. crispa

484

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

apparently being the most resistant. The capsule of the
gelatinized grain of this species appears heavier and less
distorted than that of the species studied. It is to be
noted that when the reaction in this species becomes
started, it is more rapid than in N. boivdeni, etc.

The hilum is distinct, and a bubble is usually formed
there. The lamella? become distinct, especially those
which are not so fine as the greater number. A narrow
and not very refractive band is formed about the margins
of the grains. Gelatinization in most of the grains be-
gins first at several points on the distal margin and then
at the hilum and proximal end, and, in others, first at the
hilum and proximal end and then at the distal margin.
Gelatinization progresses smoothly from the proximal end
and from the distal end by serial separation and gela-
tinization of the lamellae and in most of the grains con-
tinues so until a part of the grain midway between the
hilum and the distal end is reached, then the margin on
either side is first rapidly gelatinized, and then the cen-
tral material, accompanied by a deep invagination of the
previously distended gelatinized proximal portion and of
the rather less distended gelatinized distal portion, a
process which leaves a crumpled mass to represent the
completely gelatinized grain. In other grains gela-
tinization proceeds smoothly from the two ends until the
hilum is reached from the proximal end, then a refrac-
tive furrow or central fissure extends rapidly from the
hilum distally, and as the portion along the course of this
fissure gelatinizes the more resistant material at the sides
and margin is split into two pieces, which then rapidly
gelatinize. The gelatinized grains are very large and
much distorted and do not show any resemblance to the
untreated grain.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatin ization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 2 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and 4 per
cent of the total starch in 30 minutes ; in about 3 per cent
of the grains and 8 per cent of the total starch in 45
minutes ; in about the same percentage of the grains and
10 per cent of the total starch in 60 minutes. (Chart
D203.)

The reaction with uranium nitrate begins in 1 minute.
Complete gelatinization occurs in 0.5 per cent of the
entire number of grains and 2 per cent of the total starch
in 5 minutes ; in about 1 per cent of the grains and 3 per
cent of the total starch in 15 minutes ; in about 3 per cent
of the grains and 9 per cent of the total starch in 30 min-
utes; in about 6 per cent of the grains and 19 per cent
of the total starch in 45 minutes; in about 18 per cent
of the grains and 28 per cent of the total starch in 60
minutes. ( Chart D 204.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 58 per cent of the
total starch in 5 minutes; in about 55 per cent of the
grains and 90 per cent of the total starch in 15 minutes;
in about 86 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 92 per cent of the
grains and 96 per cent of the total starch in 45 minutes ;
in about 93 per cent of the grains and 99 per cent of the
total starch in GO minutes. (Chart D 205.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; very little advance in 15 and 30
minutes; in about 0.5 per cent of the grains and 1 per
cent of the total starch in 45 minutes ; very little if any
further advance in 60 minutes. (Chart D 206.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
in about 4 per cent of the grains and 14 per cent of the
total starch in 30 minutes; in about 10 per cent of the
grains and 22 per cent of the total starch in 45 mimites ;
in about 14 per cent of the grains and 25 per cent of the
total starch in 60 minutes. (Chart D 207.)

The reaction with cupric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
entire number of grains and 2 per cent of the total starch
in 15 minutes ; little if any further advance in 30, 45, and
60 minutes. (Chart D 208.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
little if any further progress in 30, 45, and 60 minutes.
( Chart D 209.)

The reaction with mercuric chloride begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; slight progress
in 15 minutes; in about 2 per cent of the grains and 5
per cent of the total starch in 30 minutes ; little if any
further advance in 45 and 60 minutes. (Chart D 210.)

NERINE ELEGANS (POLLEN PARENT).

(Plate 6, figs. 32 and 35; Charts D 190 to D 210.)

HISTOLOGIC PROPERTIES.

In form the grains are tisually simple and isolated,
but there are a few aggregates, linearly arranged, which
are not noted in N. crispa, and a few compound grains,
which have either 2 components as in N. crispa,, or 3 or
even 4, which are noted in that starch. The grains are
more regular than in N. crispa and any irregularities
which occur are due to the following causes : ( 1 ) Greater
development of one part of the distal end or of one side
than of the rest; (2) protuberances, which are not so
large as in N. crispa; (3) a small deep notch in the distal
margin, which is more common than in N. crispa; (4) a
deviation of the longitudinal axis with consequent bend-
ing of the grain; (5) secondary sets of lamellae whose
longitudinal axes are at varying angles with those of the
primary set The conspicuous forms are ovoid and elon-
gated elliptical, even among the small grains. There are
also triangular with rounded angles, irregularly quadri-
lateral with rounded angles, pyriform, and nearly round
shapes. In the grains of N. elegans usually the proximal
end is smaller than the distal end or both ends are of
equal size, and only occasionally is the distal end the
smaller as in the majority of the grains of N. crispa.

NERINE.

485

The grains of this starch differ from those of N.
crispa, in having a larger number of components in the
compound grains, in the presence of aggregates, in being
more regular in form, in being somewhat narrower in
form, and in having the proximal end smaller than the
distal end in the majority of grains.

The hilum is not so distinct as in 2V. crispa, and is
very much less apt to be fissured. When fissuring does
occur it takes the following forms : (1) A small straight
transverse or oblique line which may be branched; (2)
a small flying-bird. The hilum is eccentric from 0.42
to 0.17, usually 0.23, of the longitudinal axis, slightly
more than in N. crispa.

The lamellae are, as a rule, finer than those of N.
crispa and therefore not so distinct, and as a rule are not
so fine at the distal end as near the hilum, whereas in
N. crispa the number of grains in which they are not so
fine at the hilum as at the distal end about equals the
number of grains in which the reverse is true. There is
one very distinct, continuous, coarse lamella on nearly
every grain, as in N. crispa. The number counted on
the larger grains varies from 20 to 35, usually 30, some-
what less than in N. crispa.

The size of the grains varies from the smaller which
are 4 by 4/t to the larger more slender elongated forms
which are 46 by 24/*, and the larger broader forms 46
by 30/u., in length and breadth. The common sizes are
30 by 20/j. and 30 by 24/t. The sizes generally are less
than in If. crispa.

POLARISCOPIC PROPERTIES.

The figure is slightly to very eccentric, usually some-
what more eccentric than in N. crispa, distinct and more
apt to be clear-cut than in IV. crispa. The lines are
more often fine than in N. crispa and usually intersect
obliquely, and in fewer grains at right angles than in
N. crispa. They are more often straight than in 2V.
crispa, but are sometimes bent as in those grains and
very rarely bisected. Double figures are rare as in N.
crispa.

The degree of polarization is moderate to very high
(value 80), less than in IV. crispa. It varies in different
grains and fewer grains have a very high and high
polarization than in IV. crispa. Occasionally, as in IV.
crispa, moderate variation in polarization in the same
aspect of a given, grain is present.

With selenite the quadrants are usually well defined
and more unequal in size, but less irregular in shape
than in IV. crispa. The colors are usually pure but are
not so often pure as in IV. crispa, and the yellow is less
often pure than the blue. A very few of the grains have
a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate blue with a tinge of violet (value 55), deeper
than in IV. crispa, and the color becomes more rapidly
deep to very deep than in IV. crispa. With 0.125 per
cent Lugol's solution the grains color a moderate to light
blue with somewhat more violet than in IV. crispa, and the
color deepens somewhat more rapidly than in IV. crispa
to a moderately deep to deep degree. After heating in
water until the grains are gelatinized, and then adding
a 2 per cent Lugol's solution, the grains are colored a
moderate to very deep indigo, not so deep as in IV. crispa;

the capsules are usually indistinguishable from the con-
tents; and the solution colors a deeper indigo-blue than
in IV. crispa. If the preparation is boiled for 2 minutes
and then treated with an excess of 2 per cent Lugol's
solution, the grain-residues color light to moderately
deep blue, less than in IV. crispa, the capsules a pure
violet as in IV. crispa, and the solution a deeper indigo-
blue than in IV. crispa.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are light to moderately
colored (value 35), lighter than in IV. crispa. As in
IV. crispa, some grains are more colored than others,
and many of the individual grains are more colored at the
distal end than elsewhere.

With safranin the grains color very lightly at once,
and in half an hour they are moderately colored (value
45), but less than in IV. crispa. As in IV. crispa, some
grains are more colored than others, and many of the indi-
vidual grains are more colored at the distal end than
elsewhere.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 68.5°
to 70° C., and in all at 75° to 76.9° C., mean 75.9° C.,
or 5.2° C. higher than in IV. crispa.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 9 per cent of the
entire number of grains and 15 per cent of the total starch
in 5 minutes ; in about 84 per cent of the grains and 89
per cent of the total starch in 15 minutes ; in about 96
per cent of the grains and 97 per cent of the total starch
in 30 minutes. (Chart D 190.)

The hilum as in IV. crispa is distinct, and a bubble
is much less frequently formed there than in those grains.
The lamellae are not quite so distinct as in IV. crispa.
A broad refractive band, which is much more refractive
than in IV. crispa, is quickly formed about the margins
of the grains. Gelatinization begins usually at the proxi-
mal end and this may be quickly followed (but is usually
not) by gelatinization of the distal end, but in some
grains it begins first at the distal end, then at the proxi-
mal end, or it may begin at and continue only from the
distal end. Gelatinization progresses more smoothly
than in IV. crispa with less invasion by fissures and sepa-
ration of gelatinized from ungelatinized starch, and
the most resistant portion is usually found much nearer
the distal margin, than in IV. crispa. The gelatinized
grains are large and considerably distorted but not so
distorted as in IV. crispa.

The reaction with chromic acid begins in rare grains
immediately. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in still less than 0.5 per cent
of the grains and 3 per cent of the total starch in 15
minutes; still in less than 0.5 per cent of the grains but
in 50 per cent of the total starch in 30 minutes ; in about
68 per cent of the grains and 92 per cent of the total
starch in 45 minutes; in more than 99 per cent of the
grains and total starch in 60 minutes. (Chart D 191.)

The reaction with pyrogdllic acid begins in rare
grains immediately. Complete gelatinization occurs in

486

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; slight advance in 15 and 30
minutes; in about 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D 192.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 16 per cent of
the entire number of grains and 88 per cent of the total
starch in 5 minutes ; in about 77 per cent of the grains and
96 per cent of the total starch in 15 minutes ; in about
94 per cent of the grains and 99 per cent of the total
starch in 30 minutes. (Chart D 193.) The hilum and
lamellae are not so distinct as in N. crispa, and the lamellae
at the distal end while differing from those of the grains
of N. crispa remain distinct longer than at the proximal
end. Gelatinization as in N. crispa begins at the hilum,
but in these grains the proximal end is usually less re-
sistant than the distal end, and when the hilum and the
grain enlarge it is first at the proximal end and later
at the distal end. There are few if any granules formed
of the mass immediately surrounding the hilum; and
the marginal band which extends completely around the
grain, instead of being only at the proximal end as in
N. crispa, is not invaded by cracks and so divided into
granules as in those grains, but remains as a homo-
geneoivs-looking band which becomes progressively thin-
ner and more nearly transparent and finally is gelati-
nized, leaving only the thin capsule. The gelatinized
grains are large and thin-walled but not so distinct as in
j5T. crispa, and retain more of the form of the untreated
grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 90 per cent of the total
starch in 1 minute; in about 98 per cent of the grains
and more than 99 per cent of the total starch in 3 min-
utes; in about 99 per cent of the grains and more than
99 per cent of the total starch in 5 minutes. (Chart
D 194.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 55 per
cent of the entire number of grains and 90 per cent of
the total starch in 5 minutes; in about 90 per cent
of the grains and in more than 99 per cent of the total
starch in 15 minutes. (Chart D 195.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of
the total starch in 1 minute ; in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes, very little change in 15 minutes. (Chart
D196.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes; in less than 0.5 per cent of the grains and 2 per
cent of the total starch in 30 minutes ; in about 0.5 per
cent of the grains and 3 per cent of the total starch in
45 minutes; in about 2 per cent of the grains and 8 per
cent of the total starch in GO minutes. (Chart D 197.)
The hilum and lamellae are not so distinct as in N. crispa,

and gelatinization as in N. crispa begins at the hilum,
which enlarges slowly at the same time that 2 refractive
fissures extend distally. The process is much the same
as that described under N. crispa, except that fissuration
and granulation of the starch immediately surrounding
the hilum, are much more common in these grains than
in N. crispa and the material included between the 2
refractive fissures already mentioned is often divided
into distinct, rather coarse granules by branches from
the fissures. No grains are noted in which one of the
fissures turn to one side rather than to the distal margin
such as are noted in N. crispa. The gelatinized grains
are large and somewhat more distorted than those of N.
crispa.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization
occurs in about 1 per cent of the entire number of
grains and 3 per cent of the total starch in 5 minutes;
in about 2 per cent of the grains and 10 per cent of the
total starch in 15 minutes; in about 15 per cent of the
grains and 30 per cent of the total starch in 30 minutes ;
in about 18 per cent of the grains and 40 per cent of the
total starch in 45 minutes ; in about 22 per cent of
the grains and 55 per cent of the total starch in 60
minutes. (Chart D 198.) The hilum is distinct, but
not as distinct as in N. crispa, and the lamellae are
moderately distinct and remain so during the greater
part of the reaction, but are not so distinct as in N. crispa.
Before gelatinization begins two fissures in the interior
of the grain are seen to extend from the hilum nearly
to the distal margin as in N. crispa, but the material
between them does not become lighter and more refractive
in appearance as in N. crispa. Gelatinization as in N.
crispa begins at the hilum, but the proximal starch is
usually the first to be gelatinized rather than the distal
material as in N. crispa. After the hilum has enlarged
in the direction of the proximal end and most of the
proximal material is gelatinized, the distal portion be-
comes rather refractive and assumes a pitted appearance
and then gelatinizes from the hilum distally. The last
part of the grain to be gelatinized is the portion on either
side of the distal margin. The gelatinized grains are
moderately large and as distorted as those of N. crispa.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 21 per
cent of the entire number of grains and 62 per cent of
the total starch in 5 minutes; in about 69 per cent of
the grains and 91 per cent of the total starch in 15
minutes ; in about 81 per cent of the grains and 95 per
cent of the total starch in 30 minutes ; in about 84 per
cent of the grains and 97 per cent of the total starch in
45 minutes ; little if any further advance in 60 minutes.
(Chart D 199.) The hilum and lamella? are less distinct
than in N. crispa. Gelatinization, as in N. crispa, begins
at the hilum. As the proximal end is usually the least
resistant part of the grain it differs in this respect from
those of N. crispa. The hilum and grain both swell
in this direction first, and the portion here is gelatinized
comparatively quickly without the formation of granules.
Then the distal material, which has meanwhile lost its
lamellated appearance and becomes homogeneous looking,
is gelatinized from the hilum outwards without any dis-
cernible fissuring until only a nearly transparent mass
remains at the distal margin, and this may present a

NERINE.

487

striated appearance. In a few grains the reverse is the
case and the least resistant part of the grain is the distal
portion as in N. crispa, but even in these grains the reac-
tion takes place without much less fissuring and less
formation of granules than in N. crispa. There are
rather more grains than in N. crispa in which dissolu-
tion of the capsule occurs. The gelatinized grains are
large and thin-walled and less distorted than those of
N. crispa.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 5 per cent of the total starch in
15 minutes; in about 5 per cent of the grains and 8 per
cent of the total starch in 30 minutes ; in about 6 per cent
of the grains and 12 per cent of the total starch in 45
minutes; in about 10 per cent of the grains and 15 per
cent of the total starch in 60 minutes. (Chart D 200.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about
the same percentage of the grains and 3 per cent of the
total starch in 15 minutes; slight advance in 30 min-
utes ; in about 1 per cent of the grains and 4 per cent of
the total starch in 45 minutes; in about 2 per cent of
the grains and 5 per cent of the total starch in 60
minutes. ( Chart D 201.)

The reaction with sodium salicylate begins in half a
minute. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 88 per cent of
the total starch in 5 minutes; in about 99 per cent of
the grains and in more than 99 per cent of the total starch
in 10 minutes. (Chart D 202.) The hilum is as dis-
tinct as in N. crispa, hut no bubble is formed there until
after gelatinization begins. The lamellae are, as a rule,
not so distinct as in N. crispa. A narrow refractive band,
which is more refractive than in N. crispa, is quickly
formed about the margins of the grains. Gelatinization
begins, almost invariably, first at the proximal end, and
then, after about half of the grain has been gelatinized,
at the distal end, but occasionally first at the distal end.
Gelatinization proceeds smoothly from the proximal end
and the hilum swells, and a bubble is formed there which
first swells and then shrinks and disappears, until, as
has been stated, half of the grain has gelatinized ; at this
point in the reaction, gelatinization begins at the distal
end and proceeds first rapidly about the margin to meet
the gelatinization from the proximal side. Then, as in
N. crispa, the remaining inner ungelatinized starch is
quickly gelatinized with invagination of both proximal
and distal ends, not so great, however, as in 2V. crispa.
In the few grains in which gelatiuization starts first at
the distal end, it soon starts also at the proximal end
and the process is the same as that described under
N. crispa. The gelatinized grains are large, but not so
much distorted as in N. crispa, and show a little resem-
blance to the form of the untreated grain.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 2 per cent of the total

starch in 15 minutes; slight advance in 30 minutes; in
about 1 per cent of the grains and 5 per cent of the
total starch in 45 minutes; in about 1 per cent of the
grains and 8 per cent of the total starch in 60 minutes.
( Chart D 203.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in less than 0.5 per cent of the grains and 9 per cent of
the total starch in 30 minutes ; in about 1 per cent of the
grains and 11 per cent of the total starch in 45 minutes;
in about 2 per cent of the grains and 14 per cent of the
total starch in 60 minutes. (Chart D 204.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the entire number of grains and 60 per cent of
the total starch in 5 minutes ; in about 80 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 90 per cent of the grains and 98 per cent of the
total starch in 30 minutes ; in about 92 per cent of the
grains and 99 per cent of the total starch in 45 minutes ;
in about 95 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart
D 205.)

The reaction with cobalt nitrate begins in rare grains
in half a minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; very
slight advance in 15 and 30 minutes; in about 1 per cent
of the grains and 2 per cent of the total starch in 45
minutes; little if any further advance in 60 minutes.
(Chart D 206.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of the
grains and total starch in 15 minutes ; in 0.5 per cent of
the grains and 2 per cent of the total starch in 30 min-
utes ; in about 2 per cent of the grains and 6 per cent of
the total starch in 45 minutes; in about the same per-
centage of the grains and 9 per cent of the total starch
in 60 minutes. (Chart D 207.)

The reaction with cupric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the grains and 1 per cent of the
total starch in 5 minutes ; very little advance in 15 min-
utes ; in about 1 per cent of the grains and 2 per cent
of the total starch in 30 minutes ; little if any further
advance in 45 and 60 minutes. (Chart D 208.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes; little if any further advance in 30, 45, and 60
minutes, respectively. (Chart D209.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;

488

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

slight advance in 30 minutes; in about 0.5 per cent of
the grains and 3 per cent of the total starch in 45 min-
utes ; little if any further advance in 60 minutes. (Chart
D210.)

NEEINE DAINTY MAID (HYBRID).

(Plate 6, fig. 33; Charts D 190 to D 210.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated
as in the parents, but there are as many aggregates and of
the same character as in N. crispa. The grains are as
irregular in form as in 2V. crispa and the irregularities are
.due to the same causes; it is to be noted, however, that
irregularities due to a greater development of one part
of the distal end or to one side, and to deviation of the
longitudinal axis, are not so common as in N. crispa.
The conspicuous forms are ovoid and elliptical with flat-
tened distal end, and among the smaller grains broad
ovoid, round, and nearly round. There are also trian-
gular, pyriform, and irregularly quadrilateral. Most of
the grains resemble N. crispa as to the relative size of
the proximal and distal ends, but there are more with
the proximal end smaller than the distal end than in
N. crispa. In form this hybrid more closely resembles
N. crispa than N. elegans.

The hilum is as distinct as in N. crispa but rarely
fissured, and therefore more like N. elegans. It is eccen-
tric from 0.43 to 0.19, usually 0.24, of the longitudinal
axis, close to N. elegans. In character and eccentricity
the hilum more closely resembles N. elegans than N.
crispa.

The lamellcB are finer than in either parent and, hence,
in this respect more like N. elegans, otherwise (in charac-
ter and arrangement) they resemble N. crispa. The
number counted on the grains varies from 16 to 30,
usually 26, less than in either parent, but closer to
N. elegans.

The size of the grains varies from the smaller which
are 6 by 6/t, to the larger more slender forms which are
43 by 26/j., and the larger broader forms which are 46
by 38/i, rarely 46 by 40//, in length and breadth. The
common sizes are 32 by 20/u. and 32 by 24/t respectively.
In size N. dainty maid is somewhat closer to N. elegans
than to N. crispa.

POLARISCOPIC PROPERTIES.

The figure is slightly to very eccentric, usually as
eccentric as in N. crispa, and as distinct and clear-cut as
in N. elegans. The lines are usually fine and are less
irregular than in N. crispa, but more than in N. elegans.

The degree of polarization is moderate to very high
(value 80), the same as in N. elegans, and less than in
N. crispa. There are very few grains of a very high pola-
rization, and fewer of a high degree of polarization than
in N. crispa, but the same as in N. elegans.

With selenite the quadrants are usually well defined
as in N. elegans and unequal in size, but less irregular in
shape than in N. crispa, but more than in N. elegans.
The colors are less often pure than in N. crispa, but the
same as in N. elegans.

In degree of polarization, character of the figure, and
appearances with selenite, IV. dainty maid is closer to
N. elegans than to N. crispa.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate to deep blue with a tinge of violet (value
60), deeper than in either parent, but closer to N. ele-
gans; and the color very rapidly becomes deep to very
deep as in N. elegans. With 0.125 per cent Lugol's
solution the grains color a moderate to light blue with a
tinge of violet, more than in either parent, and the color
deepens as rapidly as in N. elegans to a moderately deep
to deep. After heating in water until the grains are
gelatinized and then adding a 2 per cent Lugol's solu-
tion, the grains color a moderate to very deep indigo,
as deep as in N. elegans; the capsules are usually indis-
tinguishable from the grains; and the solution colors a
deep indigo-blue as in N. elegans. If the preparation
is boiled for 2 minutes and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues color
light to moderately deep blue, the same as in 2V. elegans,
the capsules a pure violet as in the parents, and the
solution a somewhat deeper indigo than in 2V. elegans.
Qualitatively and quantitatively the reactions with iodine
are closer to those of 2V. elegans.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are lightly to moderately
colored (value 35), the same as 2V. elegans. As in the
parents, there is inequality of coloring of the different
grains and in parts of individual grains.

With safranin the grains color very lightly at once
and in half an hour they are moderately colored (value
45), the same as 2V. elegans. As in the parents there is
inequality of coloring between the different grains, and in
individual grains.

In the reaction to aniline stains 2V. dainty maid shows
a closer relationship to 2V. elegans than to 2V. crispa.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 69°
to 70.5° C., and all at 72.5° to 73.8° C., mean 73.2° C.,
or 2.5° higher than in 2V . crispa, and 2.7° lower than in
2V. elegans. The temperature of gelatinization of 2V.
dainty maid is midway between that of 2V. crispa and
2V. elegans.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 13
per cent of the total starch in 5 minutes; in about 69
per cent of the grains and 77 per cent of the total starch
in 15 minutes; in about 85 per cent of the grains and 90
per cent of the total starch in 30 minutes; in about 88
per cent of the grains and 92 per cent of the total starch
in 45 minutes ; in about 90 per cent of the grains and 95
per cent of the total starch in 60 minutes. (Chart
D190.)

The hilum, as in the parents, is distinct, and there are
very few bubbles at this part, as in 2V. elegans. The
lamellfe are as distinct as in 2V. crispa, and a broad refrac-
tive band which is as refractive as in 2V. crispa is formed
about the margins of the grains. Gelatinization begins
usually at the proximal end as in 2V. elegans, but there
are some grains in which it begins as in 2V. crispa. The
progress of gelatinization is the same as in 2V. elegans.

NEEINE.

489

The gelatinized grains are larger and more distorted
than in a. elegans but less distorted than in N. crispa.
N. dainty maid shows qualitatively a closer relationship
to N. elegans than to N. crispa.

The reaction with chromic acid begins in rare grains
immediately. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; still in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes; in about 1 per cent of the grains and 33 per
cent of the total starch in 30 minutes; in about 62 per
cent of the grains and 83 per cent of the total starch in
45 minutes ; in about 91 per cent of the grains and 95 per
cent of the total starch in 60 minutes. (Chart D 191.)

The reaction with pyrogallic acid begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; little if any
further advance is made in 15, 30, 45, and 60 minutes,
respectively. (Chart D 192.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 23 per cent of
the entire number of grains and 72 per cent of the total
starch in 5 minutes ; in about 64 per cent of the grains
and 83 per cent of the total starch in 15 minutes; in
about 85 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 90 per cent of the
grains and 96 per cent of the total starch in 45 minutes;
in about 91 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 193.) The hilum
and lamellae are distinct as in N. elegans. Gelatiniza-
tion as in the parents begins at the hilum, and the proxi-
mal end as in N. elegans is usually less resistant than the
distal end of the grain ; there are, however, some grains
in which as in N. crispa the reverse is the case; there
are also frequently a few granules formed of the starch
about the hilum but not so frequently as in N. crispa.
A resistant marginal band is formed about the entire
margin in most of the grains and this is sometimes in-
vaded by cracks from the margin as in N. crispa, but
usually is homogeneous in appearance as in N. elegans.
The gelatinized grains are large, thin-walled, and as dis-
torted as in N. elegans. N. dainty maid shows, qualita-
tively^ closer relationship to N. elegans than to N. crispa.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of the
entire number of grains and 95 per cent of the total starch
in 1 minute; in about 95 per cent of the grains and 99
per cent of the total starch in 3 minutes ; in about 98 per
cent of the grains and in more than 99 per cent of the
total starch in 5 minutes. (Chart D 194.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 78 per
cent of the entire number of grains and 95 per cent of
the total starch in 5 minutes; in about 95 per cent of the
grains and 98 per cent of the total starch in 15 minutes.
(Chart D 195.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 95 per cent of
the total starch in 1 minute ; in about 94 per cent of the
grains and 97 per cent of the total starch in 3 minutes ;

in about 95 per cent of the grains and 99 per cent of the
total starch in 5 minutes. (Chart D 196.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 1 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 9 per cent of the
total starch in 30 minutes; in about 1 per cent of the
grains and 12 per cent of the total starch in 45 minutes;
in about 2 per cent of the grains and 15 per cent of the
total starch in 60 minutes. (Chart D 197.)

The hilum and lamellae are as distinct as in N. crispa,
and gelatinization, as in the parents, begins at the hilum.
The process of gelatinization in most of the grains is
somewhat closer to that described under N. elegans, but
in a moderate number it is closer to that described under
N. crispa. The gelatinized grains also are usually as
distorted as in N. elegans, but some are the same as in
N.- crispa. In this reaction N. dainty maid shows quali-
tatively a somewhat closer relationship to N. elegans
than to N. crispa.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization
occurs in about 2 per cent of the entire number of grains
and 4 per cent of the total starch in 5 minutes ; in about
14 per cent of the grains and 42 per cent of the total
starch in 15 minutes ; in about 25 per cent of the grains
and 70 per cent of the total starch in 30 minutes; in
about 50 per cent of the grains and 85 per cent of the
total starch in 45 minutes ; in about 60 per cent of the
grains and 90 per cent of the total starch in 60 minutes.
(Chart D 198.)

The hilum and lamellae are as distinct as in 2V. crispa.
Gelatinization begins at the hilum as in the parents, and
in most of the grains the reaction is the same as that de-
scribed under N. elegans, except that the starch be-
tween the two initial fissures from the hilum becomes
more refractive and is somewhat less resistant than in
N. elegans, in this showing some relationship to N.
crispa. In a few grains the reaction is the same as that
described under N. crispa. The gelatinized grains are
moderately large and are as distorted as in the parents.
In this reaction N. dainty maid shows, qualitatively,
a closer relationship to N. elegans than to N. crispa.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 63 per cent of
the total starch in 5 minutes ; in about 68 per cent of the
grains and 90 per cent of the total starch in 15 minutes;
in about 69 per cent of the grains and 91 per cent of the
total starch in. 30 minutes ; in about 70 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 72 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 199.)

The hilum and lamellaa are as distinct as in N. ele-
gans. Gelatinization begins at the hilum as in both
parents, and in the majority of the grains the process is
the same as that described under N. elegans, except that
there is somewhat more fissuration and granule formation
than in those grains. In a moderate minority of the
grains the process is the same as that described under N.
crispa. There are rather fewer grains in which the cap-

490

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

sule is dissolved than in N. crispa, probably the same
number as in N. elegans. The gelatinized grains are
usually large and thin-walled and as distorted as in N.
elegans. In this reaction 2V. dainty maid shows qualita-
tively a somewhat closer relationship to 2V. elegans than to
2V. crispa.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatiuization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in about 1 per cent of the
grains and 4 per cent of the total starch in 15 minutes;
in about 3 per cent of the grains and 7 per cent of the
total starch in 30 minutes; in about 12 per cent of the
grains and 16 per cent of the total starch in 45 minutes ;
in about 14 per cent of the grains and 18 per cent of the
total starch in 60 minutes. (Chart D 200.)

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes; in about the
same percentage of the grains and 3 per cent of the total
starch in 15 minutes; in about 2 per cent of the grains
and 5 per cent of the total starch in 30 minutes ; in about
the same percentage of the grains and 6 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 7 per cent of the total starch in 60
minutes. (Chart D 201.)

The reaction with sodium salicylate begins in half a
minute. Complete gelatinization occurs in about 67 per
cent of the entire number of grains and 75 per cent of the
total starch in 5 minutes; in about 96 per cent of the
grains and 98 per cent of the total starch in 10 minutes.
(Chart D 202.) The hilum, as in the parents, is distinct,
and there is sometimes a bubble formed there, but not
so often as in 2V. crispa. The lamellae are not so distinct
as in 2V. crispa, but the same as in 2V. elegans. A narrow
refractive band, which is as refractive as in 2V. elegans,
is quickly formed about the margins of the grains. Gela-
tinization as in 2V. elegans nearly always begins at the
proximal end — and in a few grains first at the proximal
end and then quickly at the distal end as in 2V. crispa.
Gelatinization progresses as in 2V. elegans; the most
resistant portion of the grain is near the distal end as
in those grains, and invagination of the capsule at the
proximal and distal ends during the final stage of the
reaction is not so great as in 2V. crispa. The gelatinized
grains are large and not so much distorted as in 2V.
crispa, but the same as in 2V. elegans. In this reaction
2V. dainty maid shows qualitatively a closer relationship
to 2V. elegans than to 2V. crispa.

The reaction with calcium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes; in about the
same percentage of the grains and 4 per cent of the total
starch in 15 minutes ; in about 2 per cent of the grains
and 6 per cent of the total starch in 30 minutes ; in about
3 per cent of the grains and 10 per cent of the total starch
in 45 minutes ; in about 4 per cent of the grains and 15
per cent of the total starch in 60 minutes. (Chart
D 203.)

The reaction with uranium nitrate begins in 1 min-
ute. Complete gelatinization occurs in about 1 per cent

of the entire number of grains and 2 per cent of the total
starch in 5 minutes ; in about 2 per cent of the grains and
8 per cent of the total starch in 15 minutes ; in about 12
per cent of the grains and 20 per cent of the total starch
in 30 minutes; in about 16 per cent of the grains and 30
per cent of the total starch in 45 minutes; in about 18
per cent of the grains and 38 per cent of the total starch
in 60 minutes. (Chart D 204.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 13 per
cent of the entire number of grains and 63 per cent of
the total starch in 5 minutes ; in about 70 per cent of the
grains and 90 per cent of the total starch in 15 minutes;
in about 83 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 88 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 97 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart D 205.)

The reaction with cobalt nitrate begins in a few grains
in half a minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes; in about 0.5
per cent of the grains arid slight advance in the total
starch in 15 minutes ; slight advance in 30 minutes ; in
the same percentage of the grains and 3 per cent of the
total starch in 45 minutes ; little if any further advance
in 60 minutes. (Chart D 206.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes; in about the
same percentage of the grains and 5 per cent of the total
starch in 15 minutes; in about 5 per cent of the grains
and 20 per cent of the total starch in 30 minutes; in
about the same percentage of the grains and 25 per cent
of the total starch in 45 minutes ; in about 8 per cent of
the grains and 33 per cent of the total starch in 60 min-
utes. ( Chart D 207.)

The reaction with cupric chloride begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes; very little advance in 30 minutes;
in about the same percentage of the grains and 3 per cent
of the total starch in 45 minutes; little if any further
advance in 60 minutes. (Chart D 208.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes'; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes; little if any further change in 30, 45, and 60
minutes, respectively. (Chart D 209.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in less than 0.5 per cent of the grains and 2 per cent of
the total starch in 30 minutes; slight progress in 45
minutes; in about 0.5 per cent of the grains and 3 per
cent of the total starch in 60 minutes. (Chart D 210.)

NERINE.

491

NERINE QUEEN OF ROSES (HYBRID).

(Plate 6, fig. 36; Charts D 190 to D 210.)
HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are more aggregates containing more component
grains, and more compound grains, than in either parent
or in 2V. dainty maid. The compound grains are of the
character described under N. elcgans. The grains are
less regular than those of N. elcgans, but more regular
than those of N. crispa and N. dainty maid. The causes
of any irregularities are the same as in N. elegans, ex-
cept that notches in the distal margin are not so common
as in that starch. The conspicuous forms are ovoid and
elliptical with flattened distal end, even among the small
grains, in which respect it resembles N. elegans; however,
there are more small, round grains than in that starch.
There are also pyriform, triangular with rounded angles,
and a few of the spatulate forms seen in N. crispa.

The grains of this hybrid are more like N. elegans
than N. crispa in form. This hybrid differs from N.
dainty maid,, in a greater resemblance to N. crispa in
being more regular in form, and in having more aggre-
gates and compound grains.

The liilum is as distinct as in N. crispa and N. dainty
maid, but is very rarely fissured, and in the latter respect
is more like N. elegans and N. dainty maid. The hilum
is eccentric from 0.36 to 0.17, usually 0.21 of the longi-
tudinal axis, more than in either parent. The character
and the eccentricity of the hilum are, on the whole, more
like N. elegans than N. crispa.

N. queen of roses and N. dainty maid more closely
resemble one another in the character of the hilum than
either resembles either parent, but both are nearer N.
elegans than N. crispa.

The lam ettce are about as fine and as distinct and are
of the same character and arrangement as in N. crispa;
the number counted on the larger grains varies from 16
to 30, usually 24; in character and arrangement they are
closer to 2V. crispa than to N. elegans, but in number
closer to N. elegans. The lamellas of N. queen of roses
are nearer, on the whole, to N. crispa than are those of
JV. dainty maid, and the latter are nearer to N. elegans
than to N. crispa.

The size of the grains varies from 3 by 3/j. for the
smaller to 44 by 28/j. in length and breadth for the larger.
The common size is 22 by 16/t. In size N. queen of roses
is smaller than either parent, but nearer N. elegans than
N. crispa. N. queen of roses is smaller than N. dainty
maid, but slightly closer to 2V. dainty maid than the
latter is to either parent, but not so close to IV. elegans
as is 2V. dainty maid.

POLARISCOPIC PROPERTIES.

The figure is slightly to very eccentric, usually eccen-
tric, distinct, and clear-cut as in N. elegans. The lines
are commonly finer than in 2V. elegans but intersect
obliquely, and are bent and bisected as in 2V. elegans.

The degree of polarization is moderate to very high
(value 77), less than in either parent or in 2V. dainty
maid, and there are more of the moderately high than in
either parent or in 2V. dainty maid.

With selenite the quadrants are usually well defined,
and often somewhat more irregular in shape than in 2V.

elegans and always unequal in size. The colors are less
often pure than in 2V. elegans, and the yellow is less often
pure than the blue. A very few of the grains have a
greenish tinge.

In degree of polarization, character of the figure, and
appearances with selenite 2V. queen of roses is closer to
2V. elegans than to 2V. crispa, and closer to 2V. elegans
in all polariscopic characteristics than in 2V. dainty maid.

IODINE REACTIONS.

With 0.25 Lugol's solution the grains color a mod-
erate blue with a tinge of violet (value 55), the same
as in 2V. elegans, but deeper than in 2V. crispa and not
so deep as in 2V. dainty maid, and the color rapidly
deepens to very deep as in 2V. elegans. With 0.125 per
cent Lugol's solution, the grains color a moderate to
light blue with a tinge of violet, the same as in 2V. elegans
and the color deepens, as in those grains, to a moderately
deep to deep. After heating in water until the grains
are gelatinized, and then adding 2 per cent Lugol's
solution, the grains color a moderately deep to very deep
indigo-blue, as in 2V. crispa; the capsules usually can not
be distinguished, but when they can they color a purer
violet as in 2V. crispa; the solution colors a moderately
deep indigo-blue as in 2V. crispa. If the preparation is
boiled for 2 minutes, and then treated with an excess of
2 per cent Lugol's solution, the grain-residues color light
to deep indigo-blue, as in 2V. crispa, the capsules (not all
of which can be distinguished) a pure violet as in 2V.
crispa, and the solution a deep indigo-blue.

Quantitatively and qualitatively the iodine reactions
of the unheated grains of 2V. queen of roses are closer to
2V. elegans, and qualitatively the reaction of the gelati-
nized grains are closer to 2V. crispa.

The iodine reactions of the unheated grains of 2V.
queen of roses are closer to 2V. elegans than are those
of 2V. dainty maid; and those of the gelatinized grains
more closely resemble 2V. crispa, while those of 2V. dainty
maid resemble 2V. elegans.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are light to moderately
colored (value 40), the same as in 2V. crispa. As in the
parents there is inequality of coloring between different
grains and in individual grains.

With safranin the grains color very lightly at once,
and in half an hour they are moderately colored (value
50), the same as in 2V. crispa. As in the parents there
is inequality of coloring between different grains and in
individual grains.

In the reactions to aniline stains, 2V. queen of roses
shows a closer relationship to 2V. crispa than to 2V. ele-
gans; it is closer to 2V. crispa than to 2V. dainty maid,
which in turn is closer to 2V. elegans.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 68°
to 69.1° C., and all at 71° to 72.8° C., mean 71.9° C.,
or 1.2° higher than in 2V. crispa, 4° lower than in 2V.
elegans, and 1.3° C. lower than in 2V. dainty maid.

The temperature of gelatinization of 2V. queen of roses
is intermediate between the parents and closer to 2V.
crispa than to 2V. elegans, and it is closer to 2V. crispa
than is that of 2V. dainty maid.

492

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 70 per cent of
the total starch in 5 minutes ; in about 98 per cent of the
grains and 99 per cent of the total starch in 15 minutes.
(Chart D 190.)

The hilum is as distinct as in the parents, and there
are very few bubbles formed there as in N. elegans and N.
dainty maid. The lamellae are as distinct as in N. ele-
gans, and less distinct than in N. crispa. A broad refrac-
tive band, more refractive and distinct than in N. crispa
but the same as in N. elegans, is quickly formed about the
margins of the grains. Gelatinization as in N. crispa
begins, usually, first at the distal end and then at the
proximal, or less often at the distal end alone, and, very
seldom at the proximal end first and then at the distal.
Gelatinization progresses in most of the grains as in
N. crispa and in a moderate number as in N. elegans.
Most of the gelatinized grains are large and very much
distorted as in N. crispa, but some are less distorted as
in N. elegans.

In this reaction N. queen of roses shows qualitatively
a somewhat closer relationship to N. crispa than to N.
elegans, and not so close to IV. crispa as is N. dainty maid
to N. elegans, and there is nearly as much difference
between the hybrids themselves as there is between N.
queen of roses and N. elegans.

The reaction with chromic acid begins in rare grains
immediately. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; still in less
than 0.5 per cent of the grains and 4 per cent of the total
starch in 15 minutes ; in about 3 per cent of the grains
and 34 per cent of the total starch in 30 minutes ; in about
66 per cent of the grains and 86 per cent of the total
starch in 45 minutes ; in more than 95 per cent of the
grains and total starch in GO minutes. (Chart D 191.)

The reaction with pyrogallic acid begins in rare grains
immediately. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; very slight advance in 15 and 30
minutes; still in less than 0.5 per cent of the grains and
total starch in 45 minutes ; little if any further advance
in 60 minutes. (Chart D 192.)

The reaction with nilric acid begins immediately.
Complete gelatinization occurs in about 21 per cent of
the entire number of grains and 75 per cent of the total
starch in 5 minutes ; in about 65 per cent of the grains
and 90 per cent of the total starch in 15 minutes ; in about
86 per cent of the grains and 98 per cent of the total
starch in 30 minutes ; in about 93 per cent of the grains
and in more than 99 per cent of the total starch in 45
minutes. (Chart D 193.)

The hilum and lamellae are as distinct as in N. ele-
gans. Gelatinization, as in the parents, begins at the
hilum, and usually the proximal end (as in 2V. elegans
and N. dainty maid) is less resistant than the distal end;
but in more grains than in N. dainty maid, the distal end
as in N. crispa is less resistant than the proximal end ;
and as a rule, granules are more frequently formed from
the starch about the hilum than in N. dainty maid, but
less frequently than in N. crispa.

The gelatinized grains are large and thin-walled and
most of them are as distorted as in N. elegans, but a
moderate number are as distorted as in IV. crispa.

In this reaction IV. queen of roses shows qualitatively
a somewhat closer relationship to IV. elegans than to IV.
crispa, but is not so close to IV. elegans as is IV. dainty
maid, while the two hybrids arc close to one another.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 94 per cent of the
entire number of grains and in more than 99 per cent of
the entire number of grains and in more than 99 per
cent of the total starch in 1 minute ; in 100 per cent of
the grains and total starch in 3 minutes. (Chart D 194.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 79 per
cent of the entire number of grains and 98 per cent of the
total starch in 5 minutes; in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 195.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and in more than 99
per cent of the total starch in 1 minute; in more than
99 per cent of the grains and total starch in 3 minutes;
about the same in 5 minutes. (Chart D 196.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 0.5 per cent of the grains and 6
per cent of the total starch in 30 minutes; in about
1 per cent of the grains and 11 per cent of the total starch
in 45 minutes; in about 2 per cent of the grains and
19 per cent of the total starch in 60 minutes. (Chart
D 197.) The hilum and lamella? are as distinct as in
IV. crispa. Gelatinization begins at the hilum as in the
parents, and the progress in the majority of the grains
is the same as that described under IV. elegans, while
in a smaller number than in IV. dainty maid it is the
same as in IV. crispa. The gelatinized grains are, as a
rule, as distorted as in IV. elegans. In this reaction IV.
queen of roses shows, qualitatively, a somewhat closer
relationship to IV. elegans than to IV. crispa; but does
not show so close a relationship to IV. elegans as does
IV. dainty maid, while the 2 hybrids show a very close
relationship to one another.

The reaction with potassium sulphocyanate begins
in a few grains immediately. Complete gelatinization
occurs in about 1 per cent of the entire number of grains
and 5 per cent of the total starch in 5 minutes ; in about
14 per cent of the grains and 36 per cent of the total starch
in 15 minutes; in about 20 per cent of the grains and
65 per cent of the total starch in 30 minutes; in about
40 per cent of the grains and 80 per cent of the total
starch in 45 minutes ; in about 60 per cent of the grains
and 88 per cent of the total starch in 60 minutes. (Chart
D 198.) The hilum and lamellae are not so distinct as in
IV. crispa, but somewhat more distinct than in IV. elegans.
Gelatinization begins at the hilum as in the parents,
and in a small majority of the grains it is the same as
in IV. elegans, though in a moderate number it is the
same as in IV. crispa. The gelatinized grains are moder-

NERINE.

493

ately largo and as distorted as in the parents. In this
reaction N, queen of roses shows qualitatively a some-
what closer relationship to N. elegans than to N. crispa,
but is not so close to N. elegans as is N. dainty maid,
and the two hybrids are very close to one another.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 45 per
cent of the entire number of grains and 75 per cent of
the total starch in 5 minutes; in about 70 per cent of
the grains and 92 per cent of the total starch in 15
minutes ; in about 81 per cent of the grains and 94 per
cent of the total starch in 30 minutes; in about 83 per
cent of the grains and 96 per cent of the total starch
in 45 minutes ; in about 87 per cent of the grains and 99
per cent of the total starch in 60 minutes. (Chart
D199.)

The hilum and lamellae are more distinct than in
2V. elegans and N. dainty maid, and the same as in N.
crispa. Gelatinization, as in the parents, begins at the
hilum. In a rather smaller majority of the grains than
in N. dainty maid, the reaction is the same as in N.
elegans, except that there is more fissuration and granu-
lation as in N. dainty maid, and in a rather large minor-
ity it is the same as in N. crispa, except that there is not
so much fissuration and granulation as in those grains.
There are about the same number of grains as in N.
crispa in which there is dissolution of the capsule at one
point before gelatinization has progressed very far.

The gelatinized grains are large and thin-walled, and
somewhat more distorted than in N. elegans, but, usually,
somewhat less than in N. crispa.

In this reaction N. queen of roses shows, qualitatively,
a somewhat closer relationship to N. elegans than to
N. crispa, but not so close to N. elegans as is N. dainty
maid. The two hybrids are very close to one another.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the grains and 3 per cent of
the total starch in 5 minutes ; in about 2 per cent of the
grains and 5 per cent of the total starch in 15 minutes;
in about 8 per cent of the grain sand 12 per cent of the
total starch in 30 minutes; in about 13 per cent of the
grains and 15 per cent of the total starch in 45 minutes.;
in about 18 per cent of the grains and 22 per cent of the
total starch in 60 minutes. (Chart D 200.)

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 1 per cent
of the total starch in 5 minutes ; in about the same per-
centage of the grains and 2 per cent of the total starch
in 15 minutes; in about 1 per cent of the grains and
3 per cent of the total starch in 30 minutes ; in about the
same percentage of the grains and 4 per cent of the total
starch in 45 minutes ; in about 2 per cent of the grains
and 6 per cent of the total starch in 60 minutes. ( Chart
D201.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 93 per cent of
the total starch in 3 minutes; in about 99 per cent
of the grains and in more than 99 per cent of the total
starch in 5 minutes. (Chart D 202.)

The hilum, as in the parents, is distinct and bubbles
are as frequently formed there as in N. dainty maid, less
than in a. crispa. The lamellae are as distinct as in
N. crispa and more distinct than in N. elegans and N.
dainty maid. A narrow refractive band which is of the
same refractivity as in N. crispa, and less than in IV.
elegans and N. dainty maid, is quickly formed about the
margins of the grains. Gelatinization as in N. crispa,
usually begins, first, at the distal end and then quickly
at the proximal end, or first at the proximal end and then
quickly at the distal end ; but in many grains it begins as
in N. elegans, first at the proximal end and does not begin
at the distal end until about half of the grain has been
gelatinized. The progress of gelatinization is in a small
majority of the grains as described under IV. crispa, but
in many others as in N. elegans. The gelatinized grains
are as large and usually as distorted as those of N. crispa.
In this reaction N. queen of roses shows, qualitatively,
a somewhat closer relationship to IV. crispa than to IV.
elegans; but not so near to IV. crispa as IV. dainty maid
is to IV. elegans, and there is nearly as much difference
between the two hybrids as there is between IV. queen
of roses and IV. elegans.

The reaction with calcium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about the
same percentage of the grains and 4 per cent of the total
starch in 15 minutes ; in about 2 per cent of the grains
and 7 per cent of the total starch in 30 minutes; slight
advance in 45 minutes ; in about 3 per cent of the grains
and 9 per cent of the total starch in 60 minutes. (Chart
D 203.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about 3
per cent of the grains and 6 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and 11
per cent of the total starch in 30 minutes; in about 9
per cent of the grains and 20 per cent of the total starch
in 45 minutes; in about 11 per cent of the grains and
33 per cent of the total starch in 60 minutes. (Chart
D204.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 88 per cent of
the total starch in 5 minutes ; in about 86 per cent of the
grains and 99 per cent of the total starch in 15 minutes;
in about 97 per cent of the grains and 99 per cent of the
total starch in 30 minutes ; little if any further advance •
in 45 and 60 minutes. (Chart D 205.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
entire number of grains and 2 per cent of the total starch
in 15 minutes; slight progress in 30 and 45 minutes;
and in about the same percentage of the grains and 3 per
cent of the total starch in 60 minutes. (Chart D 206.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

494

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in about 1 per cent of the grains and 5 per cent of the
total starch in 30 minutes; in about 4 per cent of the
grains and 10 per cent of the total starch in 45 minutes;
in about 10 per cent of the grains and 17 per cent of the
total starch in 60 minutes. (Chart D 207.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3 per
cent of the total starch in 5 minutes ; very little advance
in 15, 30, 45, and 60 minutes, respectively. (Chart
D 208.-)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; slight progress in 15 min-
utes; in less than 0.5 per cent of the grains and total
starch in 30 minutes; little if any further advance in
45 and 60 minutes, respectively. (Chart D209.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes; in about 0.5
per cent of the grains and 2 per cent of the total starch
in 15 minutes ; little if any further advance occurs in 30,
45, and 60 minutes, respectively. (Chart D 210.)

11. STARCHES OF NEEINE BOWDENI, N. SAKNIENSIS
VAE. COEUSCA MAJOB, N. GIANTESS, AND N.
ABUNDANCE.

NERINE BOWDENI (SEED PARENT).

(Plate 7, figs. 37 and 40; Charts D 211 to D 231.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are many compound grains and a moderate
number of aggregates. The compound grains are very
varied in character ; some consist of 2 equal-sized grains,
each composed of 8 or 9 lamellae surrounded by 4 or 5
secondary common lamellae ; others of a large simple grain
to whose distal margin usually 1 or sometimes 2 or more
very small grains have become adherent, and all in turn
are surrounded by 4 to 6 or 8 common lamellae; others
of 2 equal-sized grains, 1 or both of which are in turn
compound; and yet others which are a combination of
aggregate and compound grains — that is to say consist-
ing of 2 small grains surrounded by a large number of
common lamellae and so making a large compound grain,
to the distal end of which a smaller simple grain is
adherent, or compound grains such as were described
above in which 1 or 2 small simple or compound grains,
after adhering to the distal margin of a large simple
grain, are inclosed with this grain in a number of
lamellae, to whose margin in turn a simple grain be-
came adherent. The aggregates usually consist of 2 or
more equal-sized grains, linearly arranged, but not neces-
sarily adherent at both distal ends, or of 1, 2, or many
small grains adherent to the margin and surface of a large
grain. There is also the combination of aggregate and
compound grains mentioned above. The grains are irreg-
ular, the irregularities due to the following causes: (1)
Many depressions and notches in the margin; (2) the
greater development of one part of the distal end or of

one side than the other; (3) low, rounded protuberances
from the margin at various points; (4) a deviation of the
longitudinal axis, usually near the middle, with a conse-
quent bending of the grain; (5) the addition of small
grains to larger ones forming irregular compounds.
The conspicuous forms are broad ovoid, elliptical, len-
ticular, large irregularly quadrilateral and polygonal,
and clam-shell-shapes; and, among the smaller grains,
ovoid and elliptical. There are also pyriform and trian-
gular ; and, among the smaller grains, round and nearly
round. The large broad quadrilateral and polygonal, and
the clam-shell-shaped grains are flattened, the rest of the
grains are not.

The hilum is a very distinct round or lenticular spot,
which is rarely fissured ; if present the fissure is a small
angled, unbranched line. The hilum is not infrequently
centric but is, as a rule, eccentric from 0.46 to 0.17,
usually 0.35, of the longitudinal axis.

The lamella are very distinct and often rather fine,
although coarse lamellaa are common. The lamellae about
the hilum may be coarse and those about the distal end
fine, or the reverse, or there may be many coarse lamellaa
throughout the grain forming bands, or dividing the fine
lamellae into bands of varying width; or again, there
may be only two or three coarse lamellaa separating broad
bands of fine lamellaa. The number counted on the
larger grains varies from 20 to 40, usually 32.

In size the grains vary from the smaller which are
8 by 8/j., and 10 by 6/*, to the larger broad forms which
are 52 by 72/A, and 58 by 60/*, to the larger more elon-
gated forms which are 66 by 40/t, and 66 by 34/4, in
length and breadth. The common sizes are 40 by 24/n
and 36 by 34/t.

POLABISCOPIC PROPERTIES.

The figure is nearly centric to very eccentric, the
mean being moderately eccentric, distinct, and moder-
ately clear-cut. The lines are commonly not very fine
and intersect obliquely at varying angles, but may not
intersect at all but only approach one another at the
hilum. They are often very much bent and sometimes
bisected, and there may be 5 or 6 lines instead of 4.

The degree of polarization is moderate to very high
(value 85). It varies in different grains, a few having
a moderate, and more a very high polarization, the
majority having a high polarization. Considerable vari-
ation in polarization in the same aspect of a given grain
is often present.

With selenite the quadrants are usually moderately
well defined, unequal in size, and irregular in shape.
The colors are usually pure, but moderately often are not
pure, the yellow less often pure than the blue. A moder-
ate number of the grains have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color
a moderate blue- violet (value 50), which very rapidly
becomes deep to very deep, the bluish tint increasing.
With 0.125 per cent Lugol's solution the grains color
a light blue-violet which deepens rapidly, becoming more
blue, the depth varying from moderately deep to deep.
After heating in water until the grains are gelatinized,
and then adding a 2 per cent Lugol's solution, the grains
color a very light to very deep indigo-blue, the

NERINE.

495

mean being moderate in depth ; the capsules which can
sometimes be seen, color a pure violet, and the solution
a deep indigo-blue. If the preparation is boiled for
2 minutes, and then treated with an excess of 2 per cent
Lugol's solution, the grain-residues color a light to deep
indigo-blue with a tinge of violet, the capsules a pinkish
violet, and the solution a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains begin to stain lightly
at once, and in half an hour they are moderately stained
(value 45). Some grains are stained more than others,
and there is unevenness of coloring of parts of a few of
the individual grains.

With safranin the grains begin to stain lightly at
once, and in half an hour they are moderately stained
(value 50), more than with gentian violet. Some of the
grains are stained more than others, and there is uneven-
ness of coloring of parts of a few of the individual grains.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 67.6°
to 67.9° C., and all at 74° to 75° C., mean 74.5° C.

EFFECTS OF VABIODS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about 23
per cent of the grains and 26 per cent of the total starch
in 15 minutes; in about 37 per cent of the grains and
39 per cent of the total starch in 30 minutes ; in about
49 per cent of the grains and 52 per cent of the total
starch in 45 minutes; in about 53 per cent of the grains
and 56 per cent of the total starch in 60 minutes. (Chart
D211.)

The hilum is distinct and a bubble is often formed
there. The lamellae slowly become very distinct. A
broad and very refractive band is formed about the
margins of the grains. Gelatinization begins at various
points on the margin, usually either at the distal end
or at the margin of the two ends of the transverse axis
in the broad grains, and occasionally at the proximal
first, then at the distal end. Gelatinization progresses
smoothly as a rule, with some invasion by fissures and
breaking off of fragments of the ungelatinized material,
the margin being less resistant as a rule than the central
portion of the grain. The most resistant part is, usually,
first distal to the hilum, but is sometimes at the proximal
or the distal margin, and when this part is reached its
gelatiuization is accompanied by considerable infolding
of the capsule of the already gelatinized portion. The
gelatinized grains are large and very much distorted, and
retain but little resemblance to the form of the untreated
grain.

The reaction with chromic acid begins in very rare
grains in half a minute. Complete gelatinization occurs
in much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; still in less than
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes; in about 7 per cent of the grains
and 75 per cent of the total starch in 30 minutes; in
about 37 per cent of the grains and 95 per cent of the
total starch in 45 minutes; in about 60 per cent of the

grains and 98 per cent of the total starch in 60 minutes.
(Chart D212.)

The reaction with pyrogallic acid begins immediately.
Complete gelatiuization. was not observed in any grains,
and had begun in but few, about 0.5 per cent of the total
starch being gelatinized in 5 minutes ; very slight advance
in 15 and 30 minutes; complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 45 minutes; little
if any advance in 60 minutes. (Chart D 213.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 25 per cent of
the entire number of grains and 58 per cent of the total
starch in 5 minutes ; in about 54 per cent of the grains
and 80 per cent of the total starch in 15 minutes; in
about 75 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 84 per cent of the
grains and 96 per cent of the total starch in 45 minutes;
in about 85 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 214.)

The hilum and lamellae are both very distinct, and the
lamellae remain so during the greater part of the reaction,
particularly at the proximal end. Gelatinization begins
at the hilum, which enlarges somewhat and 2 refractive
fissures extend distally in the slender forms and sideways
in the broad forms, branching extensively as they near
the margin so that the whole region included between
them is converted into a mass of granules. The starch
to either side of these fissures along their courses becomes
gelatinous, while the whole grain enlarges somewhat and
becomes more nearly transparent but retains its struc-
ture. Then the hilum begins to enlarge and the portion
immediately surrounding it is divided into many rather
coarse granules by irregular fissuring. The material be-
tween the 2 fissures before mentioned is now moderately
rapidly gelatinized from the hilum outward, and the
more resistant material at the proximal end forms a
striated, lamellated, marginal band which does not by
any means extend completely around the grain, this is
invaded by deep cracks from the margin and divided
into coarse regular granules, which are gelatinized from
the margin inward; in the meantime accompanying the
gelatinization of the rest of the grain and the enlargement
of the hilum, the granules surrounding the hilum are
scattered throughout the proximal end and these may
remain for some time after the rest of the grain is gela-
tinized. Towards the end of the reaction the capsules
of many grains are split in all manner of ways and the
grain separated into various-sized pieces.

The gelatinized grains are large and very much dis-
torted and do not retain any of the form of the untreated
grain.

The reaction with sulphuric acid begins immedi-
ately. Complete gelatinization occurs in about 65 per
cent of the entire number of grains and 84 per cent of
the total starch in 1 minute; in about 84 per cent of
the grains and 97 per cent of the total starch in 3 minutes ;
in about 93 per cent of the grains and in more than 99
per cent of the total starch in 5 minutes. (Chart D 215.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 76 per cent of
the total starch in 5 minutes; in about 71 per cent of

496

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the grains and 93 per cent of the total starch in 15
minutes; in about 76 per cent of the grains and 95 per
cent of the total starch in 30 minutes; in about the
same percentage of the grains and in more than 99 per
cent of the total starch in 45 minutes ; little if any further
advance in 60 minutes. (Chart D 216.) A small area
of the margin in a number of grains is very resistant.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 86 per
cent of the entire number of grains and 95 per cent of the
total starch in 3 minutes; in about 90 per cent of the
grains and 96 per cent of the total starch in 5 minutes ;
in about 94 per cent of the grains and 98 per cent of the
total starch in 15 minutes. (Chart D 217.)

The reaction is rapid up to 15 minutes. Observation
was made at 3 minutes for comparison with other set.
The small percentage remaining after 15 minutes is very
resistant, very little change up to 60 minutes.

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 2 per cent of the
grains and 9 per cent of the total starch in 15 minutes;
in about 6 per cent of the grains and 25 per cent of the
total starch in 30 minutes ; in about 31 per cent of the
grains and 47 per cent of the total starch in 45 minutes;
little if any further advance in 60 minutes. (Chart
D 218.)

The hilum is very distinct and a bubble is never
formed there. The lamellae, also, are more distinct than
in any other of Nerine studied. Gelatinization begins at
the hilum which enlarges slowly. First the starch im-
mediately surrounding the hilum is divided by irregu-
lar radiating fissures into granules, and then 2 refractive
fissures, which branch at the distal end, extend from the
hilum to the distal margin. The portion of the grain
included between these 2 fissures becomes more hyaline
in appearance and then is divided into fine granules. As
the hilum continues to enlarge the more resistant starch
at the proximal end and sides forms a thick, refractive
marginal band, which is invaded by a number of cracks
from the margin and so divided into coarse granules.
The granules about the hilum gelatinize first, then the
fine granules between the hilum and the distal margin.
In the meantime the coarse granules at the proximal
margin become less distinctly separated from one an-
other, as they grow smaller and more transparent and
the marginal band of which they form a part becomes
thinner, more hyaline and more homogeneous in appear-
ance, until only the thin, nearly transparent capsule is
left. The gelatinized grains are very large and consider-
ably distorted and do not retain much resemblance to the
form of the untreated grain.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization
occurs in about 2 per cent of the entire number of grains
and 10 per cent of the total starch in 5 minutes; in
about 25 per cent of the grains and 46 per cent of the
total starch in 15 minutes; in about 48 per cent of the
grains and 78 per cent of the total starch in 30 minutes ;
in about 61 per cent of the grains and 83 per cent of
the total starch in 45 minutes ; in about 74 per cent of the

grains and 90 per cent of the total starch in 60 minutes.
(Chart D 219.)

The hilum is very distinct and a bubble is not formed
there in any of the grains. The lamellaa are very distinct
and remain so throughout the greater part of the reac-
tion. Before gelatinization begins 2 fissures in the in-
terior of the grain extend out on either side nearly to
the distal margin, and the portion lying between them
becomes thinner and more refractive in appearance.
Gelatinization begins at the hilum which enlarges slowly,
and the starch immediately surrounding the hilum is
divided, by irregular fissuration, into coarse granules,
then the fissures before mentioned branch extensively
and divide the deposit at the distal end, lying between
them, into many rather fine granules irregularly
arranged; while the rest of the starch between the
hilum and the distal end is divided by striae into fine
granules in rows corresponding to the arrangement of
the lamellae. This granular material is then gelatinized
from the hilum distally, excepting the coarse granules
immediately about the hilum, which often persist until
the rest of the grain is gelatinized. In the meantime
the more resistant material at the proximal end and
sides forms a thick striated, but non-lamellated marginal
band which gradually grows thinner and more nearly
transparent until only the thin capsule is left. Then the
granules, mentioned before as the last to be gelatinized
and which after the swelling of the grain are arranged
around the inner border of the proximal marginal band,
are slowly gelatinized.

The gelatinized grains are large and considerably
distorted, but retain some resemblance to the form of
the untreated grain.

The reaction with potassium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes; in about
22 per cent of the grains and 47 per cent of the total
starch in 15 minutes; in about 40 per cent of the grains
and 62 per cent of the total starch in 30 minutes ; in about
43 per cent of the grains and 68 per cent of the total
starch in 45 minutes ; in about 47 per cent of the grains
and 71 per cent of the total starch in 60 minutes. ( Chart
D220.)

The hilum is very distinct, and the lamellae also are
very distinct and remain so at the proximal end during
the greater part of the reaction. Gelatinization begins
at the hilum which enlarges slowly, and at the same
time 2 refractive fissures appear which branch extensively
and extend from the hilum to the distal margin. As the
hilum continues to enlarge, the starch immediately sur-
rounding it is divided by irregular fissures into coarse
granules, and the lamellae between the two refractive
fissures are formed into rows of fine granules following
the lines of the lamellae, while the proximal deposit
forms a non-striated, lamellated marginal band which
in many grains is divided into portions of varying size
by the inversion of fissures already existing at the hilum,
which extend nearly to the margin. Later these portions
become striated and then divided into granules and, as
the grain continues to enlarge, the coarse granules which
were originally about the hilum are arranged more or less
regularly just within this marginal band. Gelatiniza-

NERINE.

497

tion is complete first at the distal margin, then at the
proximal margin, the marginal band gelatinizing from
without to the inner portion. The coarse granules just
within this are the last to be gelatinized, and in some
grains they form nearly a complete ring at the proximal
end of the gelatinized grain which persists for a long
time. A few grains are divided in all directions by
fissures and become a mass of granules which are gela-
tinized rather irregularly. In a moderate number of
grains the capsules also are dissolved at several points
before gelatinization has progressed far, and each grain
is divided into from 4 to 9 parts by slits that run from
a common center. There are also grains whose capsules
are dissolved at several points and split into several parts
which may not always be completely separated from one
another.

The gelatinized grains are large and very nearly trans-
parent, and very much distorted. They do not retain
any resemblance to the form of the untreated grains.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 7
per cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 15 per cent of the grains and
21 per cent of the total starch in 30 minutes; in about
18 per cent of the grains and 24 per cent of the total
starch in 45 minutes ; in about 21 per cent of the grains
and 30 per cent of the total starch in 60 minutes. (Chart
D221.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 0.5 per cent of
the grains and 1 per cent of the total starch in 15
minutes ; in about 2 per cent of the grains and 4 per cent
of the total starch in 30 minutes ; in about 3 per cent of
the grains and 5 per cent of the total starch in 45 min-
utes ; in about 4 per cent of the grains and 7 per cent of
the total starch in 60 minutes. (Chart D 222.)

The reaction with sodium salicylate begins in 2 min-
utes. Complete gelatinization occurs in about 33 per
cent of the entire number of grains and 63 per cent of
the total starch in 5 minutes; in about 67 per cent of the
grains and 78 per cent of the total starch in 10 minutes ;
in about 78 per cent of the grains and 89 per cent of the
total starch in 15 minutes; in about 99 per cent of the
grains and more than 99 per cent of the total starch in
30 minutes. (Chart D 223.)

The hilum becomes very distinct and occasionally a
bubble is formed there. The lamellae are very distinct
also and remain so during the greater part of the reac-
tion. A narrow but distinct refractive band is formed
rather slowly about the margins of the grains. Gela-
tinization is preceded by a pitted appearanc of the sur-
faces of the grain, and begins at the distal margin or
in the broad grains at either end of the transverse axis
and sometimes also at the proximal end. Gelatinization
proceeds by fissuration of the ungelatinized starch and
breaking off of small particles. The margin is less re-
sistant than the central portion of the grain. In this
manner the hilum is reached and swells rapidly, the
proximal deposit gelatinizing rapidly, if not already

gelatinized, leaving only the part just distal to the
hilum ungelatinized. This is quickly gelatinized also
and there is at the same time considerable folding in
and invagination of the capsule at the distal and proximal
ends. The gelatinized grains are large and much dis-
torted, and do not retain any resemblance to the form
of the untreated grain.

The reaction with calcium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 5 per cent of the total starch
in 15 minutes ; in about 9 per cent of the grains and 17
per cent of the total starch in 30 minutes ; in about 12
per cent of the grains and 25 per cent of the total starch
in 45 minutes; in about 15 per cent of the grains and
28 per cent of the total starch in 60 minutes. (Chart
D 224.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about

5 per cent of the grains and 13 per cent of the total starch
in 15 minutes; in about 10 per cent of the grains and
27 per cent of the total starch in 30 minutes; in about
16 per cent of the grains and 37 per cent of the total
starch in 45 minutes ; in about 22 per cent of the grains
and 44 per cent of the total starch in 60 minutes. (Chart
D225.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 16 per cent of
the total starch in 5 minutes; in about 45 per cent of
the grains and 69 per cent of the total starch in 15 min-
utes ; in about 66 per cent of the grains and 85 per cent
of the total starch in 30 minutes; in about 69 per cent
of the grains and 89 per cent of the total starch in 45
minutes; in about 72 per cent of the grains and 91 per
cent of the total starch in 60 minutes. (Chart D 226.)

The reaction with cobalt nitrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes with very slight
advance in 15 and 30 minutes; and in about 0.5 per cent
of the grains and 1 per cent of the total starch in 45 min-
utes with little if any advance in 60 minutes. (Chart
D 227.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 7 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and
10 per cent of the total starch in 30 minutes; in about

6 per cent of the grains and 16 per cent of the total
starch in 45 minutes ; in about 9 per cent of the grains
and 20 per cent of the total starch in 60 minutes. ( Chart
D228.)

The reaction with cupric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs
in much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; in less than 0.5
per cent of the grains and total starch in 15 minutes;

498

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in about 0.5 per cent of the grains and 1 per cent of
the total starch in 30 minutes; in about the same per-
centage of the grains and 2 per cent of the total starch
in 45 minutes; little if any further advance in 60 min-
utes. ( Chart D 229.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in less than 0.5 per cent
of the grains and total starch in 15 minutes; little if
any further progress in 30, 45, and 60 minutes, respec-
tively. ( Chart D 230.)

The reaction with mercuric chloride begins in rare
grains in two minutes. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; very slight progress in
15 and 30 minutes; in about 0.5 per cent of the grains
and 1 per cent of the total starch in 45 minutes; little
if any further advance in 60 minutes. (Chart D 231.)

NEBINE SABNIENSIS TAR. COEUSCA MAJOB (POLLEN
PABENT).

(Plates 7 and 8, figs. 38, 41, 43, and 46; Charts D 211 to D 231.)

HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated,
and there is a much smaller number of both compound
grains and aggregates than in N. bowdeni. The com-
pound grains are of two types: One of 2 grains each,
each consisting of from 3 to 6 lamellae and both sur-
rounded by 3 to 5 or 6 common lamellae; the other of
1, 2, or 3 very small grains, each consisting of a hilum
and 1 or 2 lamellae, grouped (often at different levels)
at the proximal end of a large grain consisting of
14 to 20 common lamellae. The grains are much more
regular in form than those of N. bowdeni and any
irregularities which occur are due to the following
causes: (1) To a greater development of one part
of the distal margin or of one side than of the rest
of the grain; (2) to rounded protuberances, usually from
the proximal end or sides; (3) to a deviation of the
longitudinal axis with a consequent bending of the grain
in the center or near the distal end ; (4) in a few grains
a secondary set of lamellae whose longitudinal axis is at
an. angle with the longitudinal axis of the primary set;
(5) much less frequently than in N. bowdeni to notches
and depressions in the margin at various points. The
conspicuous forms are broad elliptical with or without a
flattened distal end, ovoid, and nearly round ; and among
the small grains, round and nearly round, and elliptical.
There are also clam-shell, pyriform, and irregularly
quadrilateral forms. The grains are not flattened, except
the broad forms which are not so much flattened as the
same forms in N. bowdeni. The grains are not so irregu-
lar nor so varied in form as those of N. bowdeni.

The hilum is not so distinct as in N. bowdeni and is
even less frequently fissured than in that starch, but
when fissuring occurs the fissures have the following
forms: (1) A single, straight, transverse line, or an
irregularly stellate figure. The hilum is sometimes cen-
tric, but usually eccentric from 0.45 to 0.22, commonly
0.3, of the longitudinal axis. The hilum is more eccen-
tric than that of the grains of N. bowdeni.

The lamellce are not quite so distinct as in N. bowdeni,
and as a rule there are not so many coarse lamellae as
in those grains. They are continuous near the hilum
but soon assume the form, often somewhat modified, of
the outline of the grain, and they are much more regular
in form than in N. bowdeni. The arrangement of the
lamellae varies somewhat from that of N. bowdeni, as
the fine lamellae are usually near the hilum and the coarse
lamellae at the distal end or in the central portion of
the grain ; the reverse, however, is the case in a moderate
number of grains. While in most grains one very coarse
refractive lamella is usually placed at about two-thirds
the distance from the hilum to the distal margin, some
grains which have otherwise no coarse lamellae have (in
addition to this especially refractive one) one or two
others which divide the fine lamellae into bands of varying
breadth. The number of lamellae counted on the larger
grains varies from 20 to 36, usually 28.

The lamellae of these grains are not so distinct nor so
irregular as those of N. boivdeni, nor is there so large a
number of coarse lamellae as in those grains, and the
arrangement of fine and coarse lamella? varies in the kinds
of grains.

In size the grains vary from the smaller which are
10 by 5/A and 7 by 7/j., to the larger broad forms which
are 46 by 40/A, rarely, 48 by 60/x, and the larger more elon-
gated forms which are 46 by 36/*, rarely 46 by 30/i, in
length and breadth. The common sizes are 32 by 30/i
and 32 by 20/t. The grains are not so large as those of
N.' bowdeni and there are not such broad forms as in
that starch.

POLARISCOPIC PROPERTIES.

The figure is nearly centric to eccentric, usually some-
what more eccentric, more distinct, and more clear-cut
than in N. bowdeni. The lines are rather coarse, not
so fine as in N. bowdeni, and less bent and bisected, and
usually intersect obliquely with less variation of the
angle than in N. bowdeni. There are fewer grains hav-
ing 5 and 6 arms to the figure than in N. bowdeni.

The degree of polarization is moderate to very high
(value 90), higher than in N. bowdeni. It varies in dif-
ferent grains, a few having a moderate and the majority
a high polarization, but many more having a very high
polarization than in N. bowdeni. There is not so much
variation in polarization in the same aspect of a given
grain as in N. bowdeni.

With selenite the quadrants are well defined and
almost invariably of unequal size, and there is less
irregularity in size and shape than in N. boivdeni. The
colors are more apt to be pure than in N. bowdeni, and a
greater number of grains have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color
a moderately deep blue tinged with violet (value 60), the
color is deeper and less violet in tint than in N. bowdeni,
and it deepens as rapidly as in N. bowdeni, until it is deep
to very deep. With 0.125 per cent Lugol's solution, the
grains color a light to moderate blue with a tinge of
violet. The color is deeper than in N. bowdeni and less
violet in tint, and it deepens rapidly until it is deep.
After heating in water until the grains are gelatinized,
and then adding a 2 per cent Lugol's solution, the grains
color a moderate to very deep indigo-blue, deeper than in

NERINE.

499

N. bowdeni; the capsules can not be distinguished; and
the solution colors a moderately deep indigo-blue, less
than in N. bowdeni. If the preparation is boiled for
2 minutes, and then treated with an excess of 2 per cent
Lugol's solution, the grain-residues color a light to very
deep indigo-blue with a tinge of violet, the mean being
deeper than in N. bowdeni; the capsules a pure violet,
without the pinkish tinge seen in a, bo-wdeni; and the
solution a very deep indigo, somewhat less than in N.
bowdeni.

ANILINE REACTIONS.

With gentian violet the grains begin to stain lightly
at once, and in half an hour they are light to moderately
stained (value 40), less than in N. bowdeni. Some
grains are stained more than others and there is uneven-
ness of staining of parts of some of the individual grains.

With safranin the grains begin to stain lightly at
once, and in half an hour they are light to moderately
stained (value 35), considerably less than in N. bowdeni.

TEMPEBATUBB REACTIONS.

The majority of the grains is gelatinized at 70° to
71° C., and all but very rare resistant grains at 78°
to 78.8° C., mean 78.4° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 20 per cent of
the total starch in 5 minutes ; in about 73 per cent of the
grains and 80 per cent of the total starch in 15 minutes;
in about 92 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 97 per cent of the
grains and 98 per cent of the total starch in 45 minutes;
in about 98 per cent of the grains and more than 99
per cent of the total starch in GO minutes. (Chart
DS11.)

The hilum is less distinct than in N. bowdeni, and a
bubble is not often formed there. The lamellae are in-
distinct at first, and later are never so distinct as in
N. bowdeni. A broad refractive band, which is not so
refractive as in N. bowdeni, is formed about the margin
of the grains. Gelatinization begins with equal frequency
at the proximal or the distal margin, and progresses
without fissuring of the ungelatinized portion as in N.
bowdeni, but with serial separation and gelatinizatiou
of the lamelljE. The most resistant portion of the grains
is nearer the distal margin than in N. bowdeni. The
gelatinized grains are large and not so much distorted as
in 2V. bowdeni.

The reaction with chromic acid begins in rare grains
in half a minute. Complete gelatinization occurs in
much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; still in less than
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes; in about 5 per cent of the grains
and 65 per cent of the total starch in 30 minutes; in
about 20 per cent of the grains and 86 per cent of the
total starch in 45 minutes ; in about 66 per cent of the
grains and 97 per cent of the total starch in 60 minutes.
(Chart D 212.)

The reaction with pyrogallic acid begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1

per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 3 per cent of the total starch
in 15 minutes; little if any further advance in 30, 45, and
60 minutes, respectively. (Chart D 213.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 9 per cent of
the grains and 43 per cent of the total starch in 5 min-
utes; in about 51 per cent of the grains and 78 per cent
of the total starch in 15 minutes; in about 69 per cent
of the grains and 90 per cent of the total starch in 30
minutes; in about 83 per cent of the grains and 93 per
cent of the total starch in 45 minutes; in about 87 per
cent of the grains and 95 per cent of the total starch in
60 minutes. (Chart D 214.)

The hilum and lamellae are very distinct but not so
distinct as in 2V. bowdeni. Gelatinization, as in 2V. bow-
deni, begins at the hilum, which enlarges slightly, and 2
fissures appear, extending distally from the hilum. These
fissures branch out somewhat as they near the margin
and the portion on either side becomes more nearly
transparent; but in grains differing from those of 2V.
bowdeni, the proximal end is less resistant than the
distal end and the hilum and the grain swell first in this
direction, and the starch immediately surrounding the
hilum is divided into rather fine granules, which are not
so numerous and are finer than in 2V. bowdeni. After all
of the proximal deposit but a narrow band at the border
is gelatinized, the distal margin begins to gelatinize
from the hilum downward until the whole grain is gela-
tinized with the exception of a narrow homogeneous
looking marginal band. This grows progressively thin-
ner and more nearly transparent until only the thin cap-
sule is left. The gelatinized grains are large and thin-
walled and not so much distorted as in 2V. bowdeni.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of the
entire number of grains and 92 per cent of the total starch
in 1 minute; in about 91 per cent of the grains and 98
per cent of the total starch in 3 minutes; in about 96
per cent of the grains and 99 per cent of the total starch
in 5 minutes. (Chart D 215.)

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 77 per cent of
the total starch in 5 minutes; in about 78 per cent of
the grains and 93 per cent of the total starch in 15 min-
utes; in about 84 per cent of the grains and 95 per cent
of the total starch in 30 minutes ; in about 88 per cent of
the grains and 96 per cent of the total starch in 45
minutes; in about 90 per cent of the grains and 97 per
cent of the total starch in 60 minutes. (Chart D 216.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 95 per cent of
the total starch in 3 minutes; in about 90 per cent of the
grains and 97 per cent of the total starch in 5 minutes ;
in about 94 per cent of the grains and 98 per cent of the
total starch in 15 minutes. (Chart D 217.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; slight progress

500

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in 15 minutes ; in about 0.5 per cent of the grains and
3 per cent -of the total starch in 30 minutes ; in about 1
per cent of the grains and 4 per cent of the total starch
in 45 minutes ; in about 2 per cent of the grains and 7 per
cent of the total starch in 60 minutes. (Chart D 218.)

The hilum and lamellae are very distinct, but not so
distinct as in N. bowdeni. Gelatinization, as in N. bow-
deni, begins at the hilum which enlarges very slowly,
and the material immediately surrounding the hilum is
divided into fine granules by fine, regular, radiating fis-
sures. As gelatinization progresses, the lamellae from the
hilum to the distal margin are serially divided into gran-
ules and then gelatinized, while the more resistant mate-
rial at the proximal end and sides forms a lamellated,
faintly striated marginal band which is later broken up
into granules by fissures, and the granules in turn are
separated into groups by fan-shaped fissures from within.
The outer part of this marginal band grows thinner and
more nearly transparent as gelatinization proceeds, leav-
ing an inner row of granules which persist long after
the rest of the grain is gelatinized ; in some grains these
also are finally gelatinized. The gelatinized grains are
large but are not so much distorted as in N. bowdeni.

The reaction with potassium sulphocyanate begins
in a few grains immediately. Complete gelatinization
occurs in less than 0.5 per cent of the entire number of
grains and 2 per cent of the total starch in 5 minutes;
in about 0.5 per cent of the grains and 7 per cent of the
total starch in 15 minutes; in about 3 per cent of the
grains and 19 per cent of the total starch in 30 minutes ;
in about 12 per cent of the grains and 29 per cent of the
total starch in 45 minutes; in about 20 per cent of the
grains and 50 per cent of the total starch in 60 minutes.
(Chart D 219.)

The hilum is distinct, but not so distinct as in 2V.
bowdeni, and the lamellae also are not so distinct as in
this species, but are distinct and remain so during the
greater part of the reaction. Gelatinization begins at the
hilum as in 2V. bowdeni, but is not preceded by the
extension of 2 fissures in the interior of the grain from
the hilum to the distal end as in 2V. bowdeni. Such fis-
sures do appear, but not until late in the reaction and are
not extensive and do not branch at all. The grain does
not become fissured nor granular as in 2V. bowdeni,
and gelatinization usually occurs first at the proximal
end and then at the distal end rather than first at the
distal end as in 2V. bowdeni. The gelatinized grains are
large and somewhat distorted, but not so much as in
2V. bowdeni.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 23 per
cent of the entire number of grains and 52 per cent of
the total starch in 5 minutes; in about 47 per cent of
the grains and 67 per cent of the total starch in 15
minutes; in about 54 per cent of the grains and 72
per cent of the total starch in 30 minutes; in about 58
per cent of the grains and 77 per cent of the total starch
in 45 minutes; in about G3 per cent of the grains and
79 per cent of the total starch in 60 minutes. (Chart
D220.)

The hilum and lamellae are distinct, but less distinct
than in 2V. bowdeni. Gelatinization as in 2V. bowdeni

begins at the hilum and two methods of procedure are
noted. In the first, which occurs in the greater number
of grains, the hilum enlarges smoothly in the direction
of the proximal end as the starch here is less resistant
than that at the distal end, and a thin homogeneous-
looking refractive band is formed at the proximal mar-
gin by the last two or three lamellae which are more re-
sistant than the rest. This gradually becomes thinner
and more nearly transparent until only the capsule is left.
In the meantime the distal starch becomes indistinctly
granular, and at the same time its lamellar arrangement
is gelatinized from the hilum outwards, forming at last
a homogeneous-looking mass at the distal margin which
is the last part of the grain to be gelatinized. In the
second method which occurs in the more resistant grains,
the starch at the hilum is split into granules as it begins
to enlarge, and gelatinization often occurs first in the
distal material as in 2V. bowdeni. In a few of the grains
there is dissolution of the capsule at one point as in
2V. bowdeni, but this is of much less frequent occurrence
than in 2V. boivdeni.

The gelatinized grains are large and thin-walled and
are not nearly so much distorted as in 2V. bowdeni, and
retain some resemblance to the form of the untreated
grain.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 3
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 8 per cent of the grains and
11 per cent of the total starch in 30 minutes; in about
11 per cent of the grains and 18 per cent of the total
starch in 45 minutes ; and in about 20 per cent of the total
starch in 60 minutes. (Chart D 221.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 2 per
cent of the total starch in 5 minutes; in about 1 per cent
of the grains and 4 per cent of the total starch in 15
minutes ; in about 2 per cent of the grains and 5 per cent
of the total starch in 30 minutes; in about the same
percentage of the grains and 6 per cent of the total starch
in 45 minutes ; in about 3 per cent of the grains and 8 per
cent of the total starch in 60 minutes. (Chart D 222.)

The reaction with sodium salicylate begins in half
a minute. Complete gelatinization occurs in about 77
per cent of the entire number of grains and 88 per cent
of the total starch in 5 minutes; in about 96 per cent
of the grains and 99 per cent of the total starch in
10 minutes. (Chart D 223.)

The hilum becomes distinct, but not so distinct as
in 2V. bowdeni, and a bubble is never observed to be
formed there. The lamella are distinct, but not so dis-
tinct as in 2V. bowdeni, and a narrow refractive band
which is more refractive than in 2V. bowdeni is slowly
formed about the margins of the grains. Gelatinization,
differing from 2V. bowdeni, usually begins at the proxi-
mal end, and in a few grains this is followed by gela-
tinization of the distal end, but usually gelatinization
progresses from the proximal to the distal end, in the
manner described in 2V. boivdcni, except that the margin

NERINE.

501

does not gelatinize more rapidly than the rest of the
grain and that the most resistant portion of the grains
instead of being just distal to the hilum is at the distal
margin. There are, however, a few grains in which
gelatiuization begins at the distal end, as in N. bowdeni,
and proceeds as described under IV. bowdeni.

The gelatinized grains are large but are not so dis-
torted as in IV. bowdeni, and they retain some resem-
blance to the form of the untreated grain.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatiuization occurs in
about 0.5 per cent of the entire number of grains and

1 per cent of the total starch in 5 minutes ; in about the
same percentage of the grains and 2 per cent of the total
starch in 15 minutes; in about 1 per cent of the grains
and 8 per cent of the total starch in 30 minutes ; in about
3 per cent of the grains and 12 per cent of the total starch
in 45 minutes ; in about 6 per cent of the grains and 16 per
cent of the total starch in 60 minutes. ( Chart D 224.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about the
same percentage of the grains and 4 per cent of the total
starch in 15 minutes; in about 1 per cent of the grains
and 6 per cent of the total starch in 30 minutes ; in about

2 per cent of the grains and 12 per cent of the total
starch in 45 minutes; in about 5 per cent of the grains
and 18 per cent of the total starch in 60 minutes. (Chart
D225.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 20
per cent of the entire number of grains and 56 per cent
of the total starch in 5 minutes; in about 60 per cent
of the grains and 80 per cent of the total starch in 15
minutes ; in about 80 per cent of the grains and 88 per
cent of the total starch in 30 minutes; in about 84 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; in about 95 per cent of the grains and 97 per
cent of the total starch in 60 minutes. (Chart D 226.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; slight advance in 15 and 30
minutes; in less than 0.5 per cent of the grains and 1
per cent of the total starch in 45 minutes, little if any
further advance in 60 minutes. (Chart D 227.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
0.5 per cent of the entire number of grains and 2 per
cent of the total starch in 15 minutes ; in about the same
percentage of the grains and 3 per cent of the total
starch in 30 minutes; in about the same percentage of
the grains and 5 per cent of the total starch in 45 min-
utes; in about 1 per cent of the grains and 6 per cent
of the total starch in 60 minutes. (Chart D 228.)

The reaction with cupric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15

minutes; very slight advance in 30, 45, and 60 minutes,
respectively. (Chart D 229.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 0.5 per cent of the total starch in 5 minutes;
little if any further progress in 15, 30, 45, and 60 min-
utes, respectively. (Chart D 230.)

The reaction with mercuric chloride begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; little if any
further advance in 15, 30, 45, and 60 minutes, respec-
tively. (Chart D 231.)

NERINE GIANTESS (HYBRID).

(Plate 7, fig. 39; Charts D 211 to D 231.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and the number of compound grains and of aggregates
is much less than in IV. bowdeni, but slightly more than
in IV. sarniensis var. corusca major, and the compound
grains are like both the types noted exclusively in IV.
bowdeni and those which are common to both parents.
The grains are closer to IV. bowdeni in irregularity than
to IV. sarniensis var. corusca major, and the irregularities
are due to the same causes as noted in the grains of IV.
bowdeni; it is to be noted, however, that there are more
grains in which the irregularity is due to a secondary
set of lamellaa whose longitudinal axis is at an angle
with that of the primary set. The conspicuous forms are
elliptical, ovoid, triangular, plano-convex, and clam-
shell-shaped; and among the smaller grains round,
nearly round, and elliptical. There are also finger-like,
spatulate, lenticular, and pyriform, and a few of the
large irregularly quadrilateral and polygonal forms seen
in IV. boivdeni.

In form IV. giantess is nearer to IV. bowdeni than to
IV. sarniensis var. corusca major.

The hilum is as distinct as in IV. bowdeni, and is very
rarely fissured as in IV. sarniensis var. corusca major.
It is sometimes centric but usually eccentric from 0.42
to 0.22, commonly 0.3, of the longitudinal axis, the same
as in IV. sarniensis var. corusca major.

In the character and eccentricity of the hilum IV.
giantess is nearer to IV. sarniensis var. corusca major
than to IV. bowdeni.

The lamella are as distinct as in IV. bowdeni, but are
not so irregular as in those grains, but more than in
IV. sarniensis var. corusca major. They are, as a rule,
arranged as in IV. bowdeni. The number counted on the
larger grains varies from 14 to 30, usually 20, less than
in either parent.

In the character and arrangement of the lamellae IV.
giantess is closer to IV. boivdeni than to IV. sarniensis var.
corusca major.

In size the grains vary from the smaller which are 10
by 8ft, and 12 by 12^, to the larger elongated forms which
are 46 by 28ft, and 42 by 30ft, and the larger broad forms
which are 40 by 46ft and 36 by 34ft. The common sizes
are 34 by 26/i and 20 by 32ft.

The grains are nearer in size to IV. sarniensis var.
corusca major than to IV. bowdeni.

502

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

POLARISCOPIC PROPERTIES.

The figure is nearly centric to very eccentric, some-
what more eccentric than in N. bowdeni, the same as
in N. sarniensis var. corusca major, and is distinct and
usually more clear-cut than in N. bowdeni. The lines
are finer than in N. bowdeni and N. sarniensis var.
corusca major, and intersect obliquely as in N. bowdeni.
They are less apt to be bent and bisected than in N.
bowdeni, but much more than in N. sarniensis var.
corusca major. A number of grains is noted which have 5
or 6 lines in the figure, but not so many as in N. bowdeni.

The degree of polarization is moderately high to very
high (value 80), less than in either parent but closer
to N. bowdeni. There are moderately high grains and
fewer very high grains than in N. bowdeni. There is
comparatively little variation in polarization in the same
aspect of a given grain, as in N. sarniensis var. corusca
major.

With selenite the quadrants are usually well defined,
unequal in size, and less irregular in shape than in N.
bowdeni, but considerably more than in N. sarniensis var.
corusca major. The colors are more apt to be pure than
in N. bowdeni, nearly as pure as in N. sarniensis var.
corusca major, but there are a fewer grains having a
greenish tinge.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite N. giantess is
closer to N. bowdeni than to N. sarniensis var. corusca
major.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate to deep blue-violet (value 60), the same as in
N. sarniensis var. corusca major in depth, and as 2V.
bowdeni in tint. With 0.125 per cent Lugol's solution
the grains color a light to moderate blue-violet, some-
what deeper than in a. bowdeni, but less than in N. sar-
niensis var. corusca major. After heating in water
until the grains are gelatinized, and then adding a 2 per
cent Lugol's solution, the grains color a very light
to a very deep indigo-blue, the mean deeper than in N.
bowdeni, but less than in N. sarniensis var. corusca major;
the capsules, of which some can be distinguished, color
violet as in N. bowdeni; and the solution a deep indigo-
blue, somewhat less than in N. bowdeni, but more than
in N. sarniensis var. corusca major. If the preparation
is boiled for 2 minutes, and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues color
a light to deep indigo with a tinge of red, somewhat
more than in N. bowdeni, but distinctly less than in N.
sarniensis var. corusca major; the capsules color a pinkish
violet as in N. bowdeni; and the solution a very deep
indigo as in N. bowdeni.

Quantitatively and qualitatively the iodine reactions
of the unheated grains are closer to N. sarniensis var.
corusca major than to N. bowdeni, but quantitatively
and qualitatively in the grains that have been heated
they are closer to N. bowdeni than to N. sarniensis var.
corusca major.

ANILINE REACTIONS.

With gentian violet, the grains are stained, lightly at
once, and in half an hour they are moderately stained
(value 45), the same as in N. bowdeni, and more than in
If. sarniensis var. corusca major.

With safranin the grains are stained, lightly at once,
and in half an hour they are moderately stained (value
50), the same as in N. bowdeni, and much more than in
N. sarniensis var. corusca major.

The aniline reactions of these grains show a much
closer resemblance to JV. bowdeni than to N. sarniensis
var. corusca major.

TEMFERATTJBE REACTIONS.

The majority of the grains are gelatinized at 68.2°
to 69.1° C., and all at 70.9° to 71° C., mean 70.95° C.

The temperature of gelatinization of N. giantess is
less than either parent and is closer to N. bowdeni than to
2V. sarniensis var. corusca major.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 17 per cent of
the total starch in 5 minutes; in about 75 per cent of
the grains and 80 per cent of the total starch in 15 min-
utes ; in about 89 per cent of the grains and 95 per cent
of the total starch in 30 minutes ; in about 94 per cent of
the grains and 97 per cent of the total starch in 45
minutes ; in about 98 per cent of the grains and 99 per
cent of the total starch in 60 minutes. (Chart D 211.)

The hilum is as distinct as in 2V. sarniensis var.
corusca major, but the lamellae are not as distinct as in
either parent. A broad refractive band, which is as re-
fractive as in 2V. sarniensis var. corusca major, is formed
about the margins of the grains. Gelatinization usually
begins at the proximal end, and less often at the distal
end and progresses as in 2V. bowdeni, but with less
fissuring.

The gelatinized grains are larger and more distorted
than in 2V. sarniensis var. corusca major, but not so much
as in 2V. bowdeni.

In this reaction 2V. giantess shows qualitatively a
closer relationship to 2V. bowdeni than to 2V. sarniensis
var. corusca major.

The reaction with chromic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; still in less than 0.5 per cent
of the grains and 2 per cent of the total starch in 15
minutes ; in about 14 per cent of the grains and 68 per
cent of the total starch in 30 minutes; in about 60 per
cent of the grains and 89 per cent of the total starch in 45
minutes; in about 89 per cent of the grains and 98 per
cent of the total starch in 60 minutes. (Chart D 212.)

The reaction with pyro gallic acid begins in rare
grains immediately. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
very little if any further advance in 30, 45, and 60 min-
utes, respectively. (Chart D 213.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 6 per cent of
the entire number of grains and 33 per cent of the total
starch in 5 minutes; in about 33 per cent of the grains
and 74 per cent of the total starch in 15 minutes ; in about
53 per cent of the grains and 88 per cent of the total

NERINE.

503

starch in 30 minutes; in about 65 per cent of the grains
and 92 per cent of the total starch in 45 minutes; in
about 75 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 214.)

The hilum and lamellae are as distinct as in N. sar-
niensis var. corusca major. Gelatinization begins at the
hilum as in the parents, and the proximal end is less
resistant than the distal end in most of the grains, the
process in these grains following closely that in the
grains of N. sarniensis var. corusca major, the only dif-
ference being that there are more granules formed than
in those grains, but not so many as in N. bowdeni. In
a few grains the process is closer to that in N. bowdeni,
but even here there is not the extensive granulation noted
in N. bowdeni.

The gelatinized grains are large, thin-walled, and
usually as distorted as in N. sarniensis var. corusca major.

In the reaction with nitric acid N. giantess shows
qualitatively, a closer relationship to N. sarniensis var.
corusca major than to 2V. boivdeni.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 92 per cent of the total
starch in 1 minute ; in about 90 per cent of the grains
and 96 per cent of the total starch in 3 minutes; in about
95 per cent of the grains and 97 per cent of the total
starch in 5 minutes. (Chart D 215.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 31 per
cent of the entire number of grains and 77 per cent of
the total starch in 5 minutes ; in about 80 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
in about 87 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 90 per cent of the
grains and 96 per cent of the total starch in 45 minutes;
little if any further advance in 60 minutes. (Chart
D216.)

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 83
per cent of the entire number of grains and 93 per cent
of the total starch in 3 minutes ; in about 89 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes; in about 90 per cent of the grains and 97 per cent
of the total starch in 15 minutes. (Chart D 217.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 9 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and
16 per cent of the total starch in 30 minutes; in about
16 per cent of the grains and 27 per cent of the total
starch in 45 minutes ; in about 23 per cent of the grains
and 33 per cent of the total starch in 60 minutes. (Chart
D218.)

The hilum and lamella? are very distinct as in N.
sarniensis var. corusca major. Gelatinization as in the
parents begins at the hilum, and the progress of gela-
tinization is somewhat closer to that noted in N. sar-
niensis var. corusca major, although there are more
granules found throughout the grain and they are not
so fine, in this more nearly resembling N. bowdeni.

The gelatinized grains are large and more distorted
than in N. bowdeni, but less than in N. sarniensis var.
corusca major.

In this reaction N. giantess shows qualitatively a
somewhat closer relationship to N. sarniensis var. corusca
major than to N. bowdeni.

The reaction with potassium sulphocyanate begins in
a few grains immediately. Complete gelatinization
occurs in less than 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 5 minutes;
in about 2 per cent of the grains and 9 per cent of the
total starch in 15 minutes; in about 14 per cent of the
grains and 23 per cent of the total starch in 30 minutes ;
in about 23 per cent of the grains and 36 per cent of the
total starch in 45 minutes; in about 29 per cent of the
grains and 63 per cent of the total starch in 60 minutes.
( Chart D 219.)

The hilum and the lamellae are more distinct than in
N. sarniensis var. corusca major, but less than in N.
bowdeni. Gelatinization begins at the hilum, as in the
parents. The progress of the reaction in most of the
grains is somewhat nearer N. sarniensis var. corusca
major than N. bowdeni, although in many of the grains
the starch immediately surrounding the hilum, and be-
tween the hilum and the distal end, becomes granular
as in N. bowdeni, though the granules are not so coarse
nor so numerous as in that species. The gelatinized
grains are large and somewhat more distorted than in
N. sarniensis var. corusca major, but not nearly so much
so as in N. bowdeni.

In the reaction with potassium sulphocyanate N.
giantess shows qualitatively a somewhat closer relation-
ship to N. sarniensis var. corusca major than to N.
bowdeni.

The reaction with potassium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 11 per cent of the entire number of grains and 43
per cent of the total starch in 5 minutes; in about 25
per cent of the grains and 61 per cent of the total starch
in 15 minutes ; in about 39 per cent of the grains and 70
per cent of the total starch in 30 minutes ; in about 43 per
cent of the grains and 73 per cent of the total starch in
45 minutes ; in about 45 per cent of the grains and 77 per
cent of the total starch in 60 minutes. (Chart D 220.)

The hilum and lamellae are more distinct than in
2V. sarniensis var. corusca major, but less than in 2V.
bowdeni. Gelatinization (as in the parents) begins at
the hilum, and in the less resistant grains, which are
the most numerous, the process is the same as in 2V. sar-
niensis var. corusca major, except for the fact that it is
accompanied by more fissuration and granulation of the
distal starch; in the more resistant grains, of which
there is a moderate number, the reaction is the same as
that described in 2V. bowdeni. There are more grains in
which dissolution of the capsules occurs than in 2V. sar-
niensis var. corusca major, but considerably fewer than
in 2V. bowdeni. The gelatinized grains are large and
thin-walled and more distorted than in 2V. sarniensis var.
corusca major, but less than in 2V. bowdeni.

In the reaction with potassium sulphide 2V. giantess
shows qualitatively, a somewhat closer relationship to
2V. sarniensis var. corusca major than to 2V. bowdeni.

504

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 3 per cent of the total starch in
15 minutes; in about 1 per cent of the grains and 10
per cent of the total starch in 30 minutes; in about 10 per
cent of the grains and 14 per cent of the total starch in
45 minutes; and about 16 per cent of the total starch in
GOminutes. ( Chart D 221.)

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes; in about 1 per cent of
the grains and 3 per cent of the total starch in 15 min-
utes; in about 2 per cent of the grains and 4 per cent
of the total starch in 30 minutes ; in about the same per-
centage of the grains and 6 per cent of the total starch in
45 minutes ; little if any further advance in 60 minutes.
( Chart D 222.)

The reaction with sodium salicylate begins in half a
minute. Complete gelatinization occurs in about 76 per
cent of the entire number of grains and 89 per cent of
the total starch in 5 minutes; in about 98 per cent of
the grains and 99 per cent of the total starch in 10 min-
utes. (Chart D 223.)

The hilum and lamella are as distinct as in N. sar-
niensis var. corusca major, but less distinct than in N.
bowdeni, and a narrow refractive band which is as distinct
as in N. sarniensis var. corusca major is slowly formed
about the margins of the grains. Gelatinization usually
begins at the distal end and then at the proximal, as
in many grains of N. bowdeni, but it may begin at the
proximal end first, then at the distal end, as noted in
both parents, and gelatinization progresses more smoothly
than in either parent with less fissuration. The most
resistant part of the grain is, as in 2V. bowdeni, usually
just distal to the hilum, but gelatinization of this is not
accompanied by so much infolding and invagination of
the capsule as in N. bowdeni, and in this is more like
N. sarniensis var. corusca major. The gelatinized grains
are large and not so distorted as in N. bowdeni, but more
than in IV. sarniensis var. corusca major. N. giantess
shows qualitatively a somewhat closer relationship to
N. bowdeni than to N. sarniensis var. corusca major.

The reaction with calcium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
in about 3 per cent of the grains and 6 per cent of the total
starch in 30 minutes; in about the same percentage of
the grains and 10 per cent of the total starch in 45 min-
utes; in about the same percentage of the grains and
15 per cent of the total starch in 60 minutes. (Chart
D 224.)

The reaction with uranium nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 0.5 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 9 per cent of the
total starch in 30 minutes; in about 3 per cent of the

grains and 14 per cent of the total starch in 45 minutes ;
in about 7 per cent of the grains and 20 per cent of the
total starch in 60 minutes. (Chart D 225.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 24 per
cent of the entire number of grains and 65 per cent of
the total starch in 5 minutes; in about 66 per cent of the
grains and 88 per cent of the total starch in 15 minutes ;
in about 82 per cent of the grains and 91 per cent of
the total starch in 30 minutes; in about 89 per cent
of the grains and 95 per cent of the total starch in 45
minutes; in about 93 per cent of the grains and 96 per
cent of the total starch in 60 minutes. (Chart D 226.)

The reaction with cobalt nitrate begins in rare grains
in 2 minutes. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and total starch in 15 minutes; in less than 0.5
per cent of the grains and 1 per cent of the total starch in
30 minutes; little if any further advance in 45 and 60
minutes. (Chart D 227.)

The reaction with copper nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
0.5 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes ; in about 1 per cent of the grains
and 3 per cent of the total starch in 30 minutes; in
about 4 per cent of the grains and 10 per cent of the
total starch in 45 minutes; in about the same percentage
of the grains and 15 per cent of the total starch in 60
minutes. (Chart D 228.)

The reaction with cupric chloride begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
little if any advance in 30 and 45 minutes; in about the
same percentage of the grains and 2 per cent of the total
starch in 60 minutes. (Chart D 229.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; little if any further prog-
ress in 15, 30, 45, and 60 minutes, respectively. (Chart
D 230.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and total starch in 15 minutes; little if any
advance in 30, 45, and 60 minutes, respectively. ( Chart
D231.)

NERINE ABUNDANCE (HYBRID).

(Plate 7, 6g. 42; Charts D 211 to D 231.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated
as in N. sarniensis var. corusca major, and there is even
a smaller number of compound grains and of aggregates
than in that starch ; but occasionally a compound grain is
seen of some of the types described under N. bowdeni, but
not found in N. sarniensis var. corusca major. The
grains are less irregular than those of N. boivdeni and

NERINE.

505

N. giantess, but considerably more irregular than those of
N. sarniensis var. corusca major, and the irregularities
are due to the same causes as described under the parents.
The conspicuous forms are narrow, elongated or broad
elliptical with or without a flattened distal end, ovoid,
clam-shell-shaped, triangular, and large irregularly quad-
rilateral; and, among the smaller grains, round or nearly
round, elliptical, pyriform, and lenticular. These grains
appear to be very nearly mid-intermediate between those
of the parents, but they are slightly nearer those of N.
sarniensis var. corusca, major. They are in form closer
to those of N. sarniensis var. corusca major, and not so
near those of N. boivdeni as those of N. giantess. The
grains of the two hybrids closely resemble one another.

The hilum is as distinct as in N. bowdeni, but less
frequently fissured than in those grains; when fissuring
occurs it is of the types noted under N. sarniensis var.
corusca major. The hilum is sometimes centric, but is
usually eccentric from 0.44 to 0.2, commonly 0.25, of the
longitudinal axis, somewhat greater than in either parent.
The hilum in character is slightly nearer to N. bowdeni,
and in eccentricity to N. sarniensis var. corusca major,
and nearer N. bowdeni than is N. giantess.

The lamella are not so distinct or so irregular as in
N. bowdeni and N. giantess, but more distinct and
slightly more irregular than in N. sarniensis var. corusca
major. In arrangement they are more like those of the
grains of N. sarniensis var. corusca major. The number
counted on the larger grains varies from 16 to 24, usually
18 — a notably less number than in either parent. In
character and arrangement of the lamellae, these grains
are nearer N. sarniensis var. corusca major than N.
boivdeni, and the grains of this hybrid differ from those
of N. giantess which are nearer N, bowdeni, while these
are nearer N. sarniensis var. corusca major.

The grains in size vary from the smaller ones which
are 8 by 8/j. and 10 by 8ju, to the larger elongated forms
which are 56 by 44/t and 56 by 34/*, and the larger broad
forms which are 42 by 52/u, in length and breadth. The
common sizes are 36 by 20/j., 34 by 32/A, and 28 by 32/u.
These grains are, on the whole, intermediate in size be-
tween those of the parents, but closer to N. bowdeni than
2V. sarniensis var. corusca major, and also closer than
are those of 2V. giantess.

POLABISCOPIC PROPERTIES.

The figure is nearly centric to very eccentric, more
eccentric than in either parent, and as distinct and more
clear-cut than in 2V. bowdeni. The lines are as fine as in
2V. bowdeni, but finer than in 2V. sarniensis var. corusca
major, and they intersect obliquely with less variation
of the angle than in 2V. bowdeni, but more than in 2V.
sarniensis var. corusca major. They are also less apt to
be bent or bisected than in either 2V. bowdeni or 2V.
giantess, but more than in 2V. sarniensis var. corusca
major.

The degree of polarization is moderately high to very
high (value 80), less than in either parent and the same
as in 2V. giantess. There is comparatively little variation
in polarization in the same aspect of a given grain as in
2V. sarniensis var. corusca major and 2V. giantess.

With selenite the quadrants as in 2V. giantess are
usually well defined, unequal in size, and less irregular in
shape than in 2V. bowdeni, but considerably more than in
9

2V. sarniensis var. corusca major. The colors are not so
pure as in 2V. giantess, but somewhat more pure than in
2V. bowdeni.

In the degree of polarization, the character of the
figure, and the appearances with selenite 2V. abundance,
is closer to 2V. bowdeni than to 2V. sarniensis var. corusca
major. 2V. abundance is not so near 2V. bowdeni as is
2V. giantess, but both hybrids are very close to one another.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color
a moderate blue-violet (value 50), the same as 2V. boivdeni
in depth and in tint. With 0.125 per cent Lugol's solu-
tion, they color a light blue-violet, less than in 2V. bow-
deni, which deepens rapidly, becoming more blue. After
heating in water, until all the grains are gelatinized and
then adding 2 per cent Lugol's solution, the grains color
a very light to deep indigo-blue, lighter than in 2V. bow-
deni; the capsules, which can frequently be seen, color
a pure violet ; and the solution a deep indigo-blue, more
than in 2V. bowdeni. If the preparation is boiled for 2
minutes, and then treated with an excess of 2 per cent
Lugol's solution, the grain-residues color a very light to
deep indigo-blue with a tinge of red less than in 2V.
bowdeni, the capsules a pinkish violet as in 2V. bowdeni,
and the solution a very deep indigo as in 2V. bowdeni.
Qualitatively and quantitatively the iodine reactions of
2V. abundance are closer to 2V. bowdeni than to 2V. sar-
niensis var. corusca major.

Quantitatively the iodine reactions of the unheated
grains of 2V. abundance and 2V. giantess are as far apart
as are the parents, but both quantitatively and qualita-
tively the gelatinized grains of the two hybrids are very
close to one another and to 2V. bowdeni.

ANILINE REACTIONS.

With gentian violet the grains stain, lightly at once,
and in half an hour they are light to moderately stained
(value 40), the same as 2V. sarniensis var. corusca major.

With safranin the grains stain lightly at once, and
in half an hour they are moderately stained (value 45)
less than 2V. bowdeni, but more than in 2V. sarniensis var.
corusca major.

The aniline reactions of this starch show a closer
relationship to 2V. sarniensis var. corusca major. These
grains are less light than those of 2V. giantess, and there-
fore nearer 2V. sarniensis var. corusca major in this re-
spect, while those of 2V. giantess are closer to 2V. bowdeni.
They are closer to one another, however, than the parents
are to one another.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 69°
to 69.9° C., and all at 73.9° to 74.8° C., mean 74.3° C.

The temperature of gelatinization of 2V. abundance
is much closer to 2V. bowdeni than to 2V. sarniensis var.
corusca major, and is higher than that of 2V. giantess and
is also nearer 2V. bowdeni.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 24 per cent of the
entire number of grains and 45 per cent of the total
starch in 5 minutes; in about 75 per cent of the grains
and 82 per cent of the total starch in 15 minutes; in

506

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

about 94 per cent of the grains and 97 per cent of the
total starch in 30 minutes; in about 97 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart
D211.)

The hilum is as distinct as in N. samiensis var.
corusca major, and the lamellae are more distinct than
in N. samiensis var. corusca major, but less so than in
N. bowdeni. A broad refractive band, which is as refrac-
tive as those of the grains of N. samiensis var. corusca
major, is formed about the margins of the grains. Gela-
tinization begins usually first at the distal end and then at
the proximal end, but nearly as frequently first at the
proximal end, and then at the distal end. Gelatiniza-
tion progresses smoothly as in N. bowdeni, but without
so much fissuring as in those grains, yet more than in
N. giantess. The gelatinized grains are large and rather
more distorted than in N. samiensis var. corusca major,
but less than in N. bowdeni.

In this reaction N. abundance shows qualitatively a
closer relationship to N. bowdeni than to N. samiensis
var. corusca major, and is closer to N. bowdeni than is
N. giantess, and the two hybrids are very close to one
another.

The reaction with chromic acid begins in rare grains
in half a minute. Complete gelatinization occurs in
much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes; still in less than
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes; in about 4 per cent of the grains
and 62 per cent of the total starch in 30 minutes; in
about 32 per cent of the grains and 85 per cent of the
total starch in 45 minutes ; in about 70 per cent of the
grains and 97 per cent of the total starch in 60 minutes.
(Chart D212.)

The reaction with pyrogallic acid begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 3 per cent of the total
starch in 15 minutes ; little if any further change occurs
in 30, 45, and 60 minutes, respectively. (Chart D 213.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 32 per cent of the total
starch in 5 minutes; in about 40 per cent of the grains
and 70 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 81 per cent of the
total starch in 30 minutes; in about 57 per cent of the
grains and 87 per cent of the total starch in 45 minutes ;
in about 58 per cent of the grains and 91 per cent of
the total starch in 60 minutes. (Chart D 214.)

The hilum and lamellae are as distinct as in N. sar-
niensis var. corusca major. Gelatinization, as in the
parents, begins at the hilum, and in most of the grains
the process is the same as in N. bowdeni, while in a mod-
erate number it is the same as in N. samiensis var. corusca
major. It is always accompanied by more fissuration
and granule formation than in N. samiensis var. corusca
major, and less than in N. bowdeni. The gelatinized
grains are large and thin-walled, and most of them are

more distorted than in N. samiensis var. corusca major,
but some are nearly as distorted as in N. bowdeni.

In this reaction N. abundance shows, qualitatively,
a somewhat closer relationship to N. bowdeni than to N.
samiensis var. corusca major, but is not so close to N.
bowdeni as is N. giantess to N. samiensis var. corusca
major; but the two hybrids are close to one another.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 64 per cent of
the entire number of grains and 86 per cent of the total
starch in 1 minute ; in about 86 per cent of the grains and
97 per cent of the total starch in 3 minutes ; in about 92
per cent of the grains and in more than 99 per cent of the
total starch in 5 minutes. (Chart D 215.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 75 per cent of
the total starch in 5 minutes; in about 77 per cent of the
grains and 90 per cent of the total starch in 15 minutes ;
in about 83 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 85 per cent of the
grains and 96 per cent of the total starch in 45 minutes;
little if any further advance in 60 minutes. (Chart
D216.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 93 per cent of
the total starch in 3 minutes; in about 81 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes; in about 84 per cent of the grains and 97 per cent
of the total starch in 15 minutes. (Chart D 217.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and total starch
in 5 minutes; in less than 0.5 per cent of the grains
and 1 per cent of the total starch in 15 minutes ; in about
0.5 per cent of the grains and 3 per cent of the total
starch in 30 minutes; in about 1 per cent of the grains
and 5 per cent of the total starch in 45 minutes ; in about
the same percentage of the grains and 8 per cent of the
total starch in 60 minutes. (Chart D 218.)

The hilum and lamellae are more distinct than in N.
samiensis var. corusca major and N. giantess, and less
than in N. bowdeni. Gelatinization begins at the hilum
as in both parents, and the process in most of the grains
is closer to that in N. bowdeni except that the granules
formed are not so numerous nor so coarse; but in a
large majority the process is the same as in N. samiensis
var. corusca major.

The gelatinized grains are large and usually more
distorted than in N. samiensis var. corusca major, but
somewhat less than in N. bowdeni.

In this reaction N. abundance shows qualitatively
a somewhat closer relationship to N. bowdeni than to
N. samiensis var. corusca major, and N. abundance and
N. giantess show qualitatively a closer relationship to one
another than either does to the parent it most nearly
resembles.

The reaction with potassium sulphocyanatc begins
in a few grains immediately. Complete gelatinization
occurs in 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 5 per cent of the total starch

NERINE.

507

in 15 minutes; in about 2 per cent of the grains and 7
per cent of the total starch in 30 minutes ; in about 3 per
cent of the grains and 8 per cent of the total starch in
45 minutes; in about 4 per cent of the grains and 18
per cent of the total starch in 60 minutes. (Chart
D 219.) (Experiment repeated with same results.)

The hilum and lamellae are more distinct than in
N. sarniensis var. corusca major, but less distinct than
in N. bowdeni. Gelatinization begins at the hilum as
in the parents, and is preceded by the appearance of 2
fissures in the interior of the grain, as in N. bowdeni.
The reaction in most of the grains is the same as that
described in N. bowdeni, except that there is not so much
granulation and fissuration as in those grains. In a few
grains the reaction is the same as that in N. sarniensis
var. corusca major, but is accompanied by considerable
granulation which is not found in these grains. The gela-
tinized grains are much swollen and more distorted than
in N. sarniensis var. corusca major, but somewhat less
than in N. bowdeni.

In this reaction, N. abundance shows, qualitatively a
closer relationship to N. bowdeni than to N. sarniensis
var. corusca major, and is closer to N. bowdeni than is N.
giantess to N. sarniensis var. corusca major. The two
hybrids are, however, closer to one another than is either
to the parent it the more closely resembles.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the entire number of grains and 39 per cent of
the total starch in 5 minutes; in about 39 per cent of
the grains and 60 per cent of the total starch in 15
minutes; in about 44 per cent of the grains and 66 per
cent of the total starch in 30 minutes; in about 47 per
cent of the grains and 70 per cent of the total starch
in 45 minutes; in about 54 per cent of the grains and
74 per cent of the total starch in 60 minutes. (Chart
D220.)

The hilum and lamellae are, as in N. giantess, more
distinct than in N. sarniensis var. corusca major and
less than N. bowdeni. Gelatinization, as in the parents,
begins at the hilum, and in a small majority of the grains
it is the same as that described under N. bowdeni, except
that fissuration is not so extensive and the granules
formed are not so coarse; while in a moderately large
minority the process is the same as described under N.
sarniensis var. corusca major, except that there is more
granulation and fissuration than in these grains.

The gelatinized grains are large and thin-walled and
usually more distorted than in N. sarniensis var. corusca
major, but less than in N. bowdeni.

In this reaction N. abundance shows qualitatively
a somewhat closer relationship to N. bowdeni than to N.
sarniensis var. corusca major, and is not so close to N.
bowdeni as is N. giantess to JV. sarniensis var. corusca,
major; but the two hybrids are close to one another.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
0.5 per cent of the grains and 2 per cent of the total
starch in 15 minutes ; in about 3 per cent of the grains
and 5 per cent of the total starch in 30 minutes ; in about
6 per cent of the grains and 10 per cent of the total starch

in 45 minutes; little if any further advance in 60
minutes. (Chart D 221.)

The reaction with sodium sulphide begins in a few
grains in 1 minute. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 1 per
cent of the total starch in 5 minutes ; in about 1 per cent
of the grains and 2 per cent of the total starch in 15
minutes; slight advance in 30 minutes; in about the
same percentage of the grains and 3 per cent of the total
starch in 45 minutes; little if any further advance in
60 minutes. (Chart D 222.)

The reaction with sodium salicylate begins in 1 min-
ute. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 86 per cent of
the total starch in 5 minutes ; in about 98 per cent of the
grains and 99 per cent of the total starch in 10 minutes.
(Chart D 223.)

The hilum and lamellae are as distinct as in N. sar-
niensis var. corusca major, and less distinct than in
N. bowdeni, and a narrow refractive band, which is
as distinct as in N. sarniensis var. corusca major, is slowly
formed about the margins of the grains. Gelatinization
as in N. bowdeni usually begins first at the distal end
and then at the proximal end, or at the distal end only,
but in a few grains it begins, as in some grains of both
parents, first at the proximal and later at the distal end.
The progress of gelatinization resembles that in N.
bowdeni even more than does that in N. giantess. The
ungelatinized portion of the grain is invaded by fissures
and small particles are split off as in N. bowdeni, and
the most resistant part of the grain is just distal to the
hilum, but gelatinization of this is not accompanied by
so much infolding and invagination of the capsule as in
N. bowdeni. The gelatinized grains are large but are
not so distorted as in N. bowdeni.

In this reaction N. abundance shows qualitatively a
closer relationship to N. bowdeni than to N. sarniensis
var. corusca major, and is closer than N. giantess to N.
bowdeni.

The reaction with calcium nitrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 3 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and 4 per cent of the total starch in 45
minutes; in about the same percentage of the grains
and 5 per cent of the total starch in 60 minutes. (Chart
D 224.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in about the same percentage of the grains and 2 per cent
of the total starch in 30 minutes; in about 2 per cent
of the grains and 4 per cent of the total starch in 45
minutes; in about 3 per cent of the grains and 8 per
cent of the total starch in 60 minutes. (Chart D 225.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the entire number of grains and 19 per cent of

508

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the total starch in 5 minutes; in about 26 per cent of
the grains and 78 per cent of the total starch in 15 min-
utes ; in about 62 per cent of the grains and 86 per cent
of the total starch in 30 minutes; in about 72 per cent
of the grains and 89 per cent of the total starch in
45 minutes; in about 75 per cent of the grains and 93 per
cent of the total starch in CO minutes. (Chart D 226.)

The reaction with cobalt nitrate begins in rare grains
in 2 minutes. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; still in less than 0.5 per cent
of both the grains and total starch in 15 minutes; very
little progress in 30 minutes; in less than 0.5 per cent
of the grains and total starch in 45 minutes; little if
any further progress in CO minutes. (Chart D 227.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occiirs in
much less than 0.5 per cent of the grains and total starch
in 5 minutes ; in less than 0.5 per cent of the grains and
total starch in 15 minutes ; in about 0.5 per cent of the
grains and 2 per cent of the total starch in 30 minutes;
in about 1 per cent of the 'grains and 3 per cent of the
total starch in 45 mtnutes ; very little if any advance in
GO minutes. (Chart D 228.)

The reaction with cupric chloride begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes; little if any further advance in 30, 45, and 60
minutes, respectively. (Chart D 229.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; very slight progress in 15
minutes ; in less than 0.5 per cent of the grains and total
starch in 30 minutes; little if any further progress in
45 and CO minutes. (Chart D 230.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
much less than 0.5 per cent of the grains and total starch
in 5 minutes; very slight progress in 15 minutes; in
less than 0.5 per cent of the entire number of grains and
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes. (Chart D 231.)

12. STARCHES OF NERINE SAKNIENSIS, VAR. COKUSCA
MAJOR, N. CURVIFOLIA VAR. FOTHERGILLI MAJOR,
AND N. GLORY OF SARNIA.

Starch of Nerine sarniensis var. corusca major (seed
parent) is described on pp. 498 to 501.

NEKINE CURVIFOLIA VAR. FOTHERGILLI MAJOR (POLLEN
PARENT) .

(Plate 8, figs. 44 and 47; Charts D 232 to D 252.)

HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
but compound grains and aggregates are more common
and more varied in type than in N. sarniensis var. corusca
major. The aggregates are usually doublets but may
be 3 or 4 small grains linearly arranged, and occasionally
there arc aggregates composed of compound grains. The
compound grains are of four types: (1) 2 equal-sized

grains, each composed of 5 or 6 lamellae inclosed by
2 to 4 or 5 common lamellae; (2) 2, 3, or even 4 small
grains at the same or at different levels on the proximal
end of a large grain composed of 16 to 20 common
secondary lamellae; (3) 3 or 4 hila set in a long amor-
phous-looking central portion surrounded by 2 or 3
common lamella? and forming a long grain whose surface
is indented in several places, as if to indicate separation
into distinct simple grains; (4) an occasional type such as
is described under N. bowdeni in which a small grain
has become attached to the margin of a large grain and
the two have been inclosed by 2 or more common lamellae.
The grains are slightly less regular than in N. sarniensis
var. corusca major, and any irregularities are due to the
following causes: (1) Secondary sets of lamellae whose
longitudinal axes are at angles with the longitudinal axes
of the primary sets; (2) rounded protuberances from
various parts of the margin, usually the proximal end;
(3) a greater development of one part of the distal end or
of one side than the rest; (4) depressions and notches in
the margin (these occur in only a few grains). The
conspicuous forms are elliptical, triangular with curved
base, and ovoid; and among the smaller grains, round
and nearly round, and elliptical. There are also len-
ticular, pyriform, clam-shell-shaped, round, and nearly
round among the larger grains.

The grains of N. curvifolia var. fot'hergilli major are
more frequently compound, and of more varied types,
they occur in aggregates more frequently, and they are
less regular, and are somewhat more slender and pointed,
than those of N. sarniensis var. corusca major.

The hilum is more distinct than in N. sarniensis var.
corusca major and is rarely fissured as in those grains;
when a fissure occurs, it is either a small, straight or
angled, transverse or oblique line, or an irregularly
stellate cavity. The hilum is sometimes centric but
usually eccentric from 0.46 to 0.19, commonly 0.26, of the
longitudinal axis. It is more distinct and more eccen-
tric than in N. sarniensis var. corusca major.

The lamella are more distinct than in N. sarniensis
var. corusca major and usually coarse near the hilum and
fine throughout the rest of the grains to the distal margin,
with the exception of 1 or 2 coarse refractive lamellae
which may be placed at about one-half to three-quarters
of the distance from the hilum to the distal margin. The
number of lamella? counted on the larger grains varies
from 18 to 30, usually 24. The lamellae of these grains
are more distinct and less numerous than those of N. sar-
niensis var. corusca major, and differ from them in that
the coarse lamellae are usually grouped near the hilum.

In size the grains vary from the smaller which are
6 by 6/1 and 6 by 4/t, to the larger elongated forms which
are 44 by 28/j., and the larger broad forms which are 40 by
34/i, rarely 22 by 40/i, in length and breadth. The com-
mon sizes are 29 by 18/t and 30 by 24/t. The grains are
slightly smaller and more slender than those of N. sar-
niensis var. corusca major.

POLARISCOPIC PROPERTIES.

The figure is nearly centric to very eccentric, more
eccentric than in N. sarniensis var. corusca major. It is
as distinct and slightly more clear-cut than in N. sar-
niensis var. corusca major. The linos are not so coarse
and are somewhat more apt to be bent and bisected than

NERINE.

509

in N. sarniensis var. corusca major, and they intersect
obliquely with the variation in the angle noted in those
grains.

The degree of polarization varies from moderate to
very high (value 87), somewhat less than in 2V. sarniensis
var. corusca major as there are more grains having mod-
erately high and fewer having very high polarization than
in those grains.

With sclenite the quadrants are more often well
defined and vary somewhat more in size and shape than
in 2V. sarniensis var. corusca major. The colors are
somewhat more pure and there are fewer grains having
a greenish tinge than in 2V. sarniensis var. corusca major.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderately deep blue with a tinge of violet (value
65), more than in 2V. sarniensis var. corusca major, and
the color deepens very rapidly until it becomes deep to
very deep. With 0.125 per cent Lugol's solution the
grains color a light to moderate blue with a tinge of
violet, more than in 2V. sarniensis var. corusca major,
and the color deepens rapidly until it is deep. After
heating in water until the grains are gelatinized and then
adding a 2 per cent Lugol's solution the grains color
a moderate to very deep indigo-blue, more than in 2V.
sarniensis var. corusca major; the capsules can not be
distinguished; and the solution colors a deep indigo,
less than in 2V. sarniensis var. corusca major. If the
preparation is boiled for 2 minutes, and then treated with
an excess of 2 per cent Lugol's solution, the grain-
residues color a moderate to very deep indigo-blue with
a tinge of violet, deeper than in 2V. sarniensis var. corusca
major; the capsules of which fewer can be seen than
in 2V. sarniensis var. corusca major, a pure violet; and
the solution a very deep indigo as in 2V. sarniensis var.
corusca major.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
and in half an hour they are moderately stained (value
45), more than 2V. sarniensis var. corusca major. Some
grains are stained more than others and there is some
unevenness of coloring of the individual grains.

With safranin the grains stain lightly at once, and in
half an hour they are moderately stained (value 45),
more than in 2V. sarniensis var. corusca major. Some
grains are stained more than others and there is some
uncvenuess of coloring of the individual grains.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 68.1°
to 69° C., and all at 73.2° to 74.3° C., mean 73.8° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 13 per cent of the entire number of grains and 21
per cent of the total starch in 5 minutes; in about 84
per cent of the grains and 90 per cent of the total starch
in 15 minutes; in about 97 per cent of the grains and
98 per cent of the total starch in 30 minutes. (Chart
D232.)

The hilum is as distinct as in 2V. sarniensis var.
corusca major, and the lamellae are at first indistinct but
later as distinct as in 2V. sarniensis var. corusca major.

A broad refractive band, which is not so refractive as in
2V. sarniensis var. corusca major, is formed about the
margins of the grains. Gelatinization begins with about
equal frequency at the proximal and then at the distal
end, or first at the distal and then at the proximal
end, and in a moderate number of grains at either one
or the other end without immediate gelatinization of the
opposite end. Gelatinization progresses less smoothly
than in 2V. sarniensis var. corusca major and is accom-
panied by fissuring of the ungelatinized starch. The
most resistant part of the grain is just distal to the hilum,-.
differing from 2V. sarniensis var. corusca major in which
it was nearer the distal margin, and this may be split
into two pieces by a furrow from the hilum, or it may
be gelatinized in one piece. The gelatinized grains are
very large and considerably distorted and show less re-
semblance to the form of the untreated grain than in
2V. sarniensis var. corusca major.

The reaction with chromic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; still in less than 0.5 per
cent of the grains and 3 per cent of the total starch in
15 minutes; in about 4 per cent of the grains and 36
per cent of the total starch in 30 minutes ; in about 38 per
cent of the grains and 85 per cent of the total starch in
45 minutes; in about 90 per cent of the grains and
more than 97 per cent of the total starch in 60 minutes.
(Chart D 232.)

The reaction with pyrogallic acid begins in rare
grains immediately. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 1 per cent
of the total starch in 5 minutes; very slight progress in
15 minutes; in about 1 per cent of the grains and 2
per cent of the total starch in 30 minutes; very slight
if any further advance in 45 and 60 minutes, respec-
tively. ( Chart D 234.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 6 per cent
of the total starch in 5 minutes; in about 18 per cent
of the entire number of grains and 60 per cent of the
total starch in 15 minutes; in about 45 per cent of the
grains and 87 per cent of the total starch in 30 minutes;
in about 69 per cent of the grains and 90 per cent of
the total starch in 45 minutes ; in about 78 per cent of
the grains and 95 per cent of the total starch in 60 min-
utes. (Chart D 235.)

The hilum and lamellae are very distinct, but less
than in 2V. sarniensis var. corusca major. Gelatinization,
as in 2V. sarniensis var. corusca major, begins at the
hilum, and an equal number of the grains are less resis-
tant at the proximal or at the distal end. The reaction is
accompanied by considerably more granulation and fis-
suring than in 2V. sarniensis var. corusca major, and in
the first-named starch the reaction is otherwise the same
as in 2V. sarniensis var. corusca major; but in the last-
named, 2 fissures extend from the hilum to the distal
end, branching out somewhat as they near the margin.
The starch included between the fissures becomes more
hyaline in appearance and is divided into granules by the
branching fissures, and as the hilum swells it is gela-
tinized from the hilum distally. The more resistant

510

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

material at the proximal end in the meantime forms a
dense refractive band at the proximal margin and sides,
and this is broken into granules by cracks from the mar-
gin and is gelatinized from the margin inward. The
gelatinized grains are large, thin-walled, and usually
somewhat less distorted than those of N. sarniensis var.
corusca major.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 97 per cent of the total
starch in 1 minute; in about 97 per cent of the grains
and 99 per cent of the total starch in 3 minutes; in about
99 per cent of the grains and in more than 99 per cent
of the total starch in 5 minutes. (Chart D 236.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatiuization occurs in about 29 per
cent of the entire number of grains and 76 per cent of
the total starch in 5 minutes; in about 86 per cent of
the grains and 98 per cent of the total starch in 15 min-
utes; in about 95 per cent of the grains and 99 per cent
of the total starch in 30 minutes; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D237.)

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 95
per cent of the entire number of grains and 97 per cent
of the total starch in 3 minutes; in about 97 per cent
of the grains and in more than 99 per cent of the total
starch in 5 minutes; in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 15
minutes. (Chart D 238.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
0.5 per cent of the grains and 2 per cent of the total starch
in 15 minutes; in about the same percentage of the
grains and 3 per cent of the total starch in 30 minutes;
in about 1 per cent of the grains and 4 per cent of the
total starch in 45 minutes; in about 2 per cent of the
grains and 5 per cent of the total starch in 60 minutes.
( Chart D 239.)

The hilum and lamella? are distinct but not so dis-
tinct as in N. sarniensis var. corusca major. Gelatiniza-
tion, as in N. sarniensis var. corusca major, begins at
the hilum, which enlarges very slowly, and the starch
immediately surrounding the hilum is divided by irregu-
lar, radiating fissures into granules; then 2 refractive
fissures extend distally from the hilum, and these do not
branch out and divide the surrounding material into
granules, but extend straight down and enlarge as the
hilum does. In the meantime the portion included be-
tween them becomes more hyaline and homogeneous in
appearance and finally is gelatinized with some enlarge-
ment of the grain. The more resistant starch at the
proximal end and sides forms a lamellated band which
is invaded by cracks from the margin and so divided
in rather fine granules. These may finally gelatinize,
but do not always. In some grains one of the fissures
extending from the hilum curves sidewise to the mar-
gin, and gelatinization first takes place here rather
than at the distal end. The gelatinized grains, of which

there are very few, are large and somewhat more dis-
torted than in N. sarniensis var. coru-sca major.

The reaction with potassium sulphocyanate begins
in a few grains immediately. Complete gelatinization
occurs in less than 0.5 per cent of the entire number of
grains and 2 per cent of the total starch in 5 minutes;
in less than 0.5 per cent of the grains and 3 per cent of
the total starch in 15 minutes; in about 1 per cent of
the grains and 4 per cent of the total starch in 30 min-
utes ; very slight progress in 45 minutes ; in about 2 per
cent of the grains and 6 per cent of the total starch in
60 minutes. ( Chart D 240.)

The hilum is as distinct as in N. sarniensis var.
corusca major, and the lamellae are less distinct than in
N. sarniensis var. corusca major and do not remain dis-
tinct throughout the greater part of the reaction as in
those grains. Gelatinization is preceded by the appear-
ance in the interior of the grain of 2 fissures which ex-
tend from the hilum nearly to the distal margin. Gela-
tinization begins at the hilum as in N. sarniensis var.
corusca major and proceeds in two ways, an approxi-
mately equal number of grains being gelatinized in each
way. In one the distal starch is the least resistant,
and becomes refractive in appearance, and is divided by
branches from the two fissures, already mentioned, into
fine granules, and then gelatinized from the hilum dis-
tally, while the more resistant proximal portion forms
a thick non-striated, nou-lamellated band which grows
slowly thinner and more nearly transparent until all is
gelatinized and only the thin capsule remains. In the
other the process is the same as that described under
N. sarniensis var. corusca major.

The gelatinized grains are large and as a rule some-
what less distorted than in N. sarniensis var. corusca
major, and retain more of a resemblance to the form
of the untreated grain.

The reaction with potassium sulphide begins imme-
diately in a few grains. Complete gelatinization occurs
in about 4 per cent of the entire number of grains and
41 per cent of the total starch in 5 minutes; in about
37 per cent of the entire number of grains and 65 per
cent of the total starch in 15 minutes; in about 58 per
cent of the grains and 70 per cent of the total starch in
30 minutes; in about 66 per cent of the grains and 74
per cent of the total starch in 45 minutes; in about 69
per cent of the grains and 76 per cent of the total starch
in 60 minutes. (Chart D 241.)

The hilum and lamellaa are distinct, but not so dis-
tinct as in N. sarniensis var. corusca major. Gelatiniza-
tion begins at the hilum as in N. sarniensis var. corusca
major. As the hilum begins to enlarge, 2 refractive fis-
sures extend distally from the hilum towards the distal
margin but do not branch out at all. The material
at the proximal end is in a small majority the least
resistant as in N. sarniensis var. corusca major, and
gelatinization occurs there first, and then the distal
starch is gelatinized without fissuring or granulation
from the hilum outwards. Near the end of the reaction,
when there is only a small mass of material remaining
at the distal margin, some striation and granulation is
noted, and in a few grains fine granules are formed from
the material immediately surrounding the hilum, and
these are more resistant than the rest of the grain. In

NERINE.

511

a somewhat large minority the distal starch is the least
resistant and in these grains, there is always granulation
of the portion immediately surrounding the hilum, hut
not much fissuring or granule formation elsewhere, than
in N. sarniensis var. corusca major. There are fewer
grains in which dissolution of one point in the capsules
occurs than in N. sarniensis var. corusca major. The
gelatinized grains are large and thiu-walled and less dis-
torted than in N. sarniensis var. corusca major.

The reaction with sodium hydroxide begins in a few
grains in half a minute. - Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in less than 0.5 per cent

01 the grains and 1 per cent of the total starch in 15
minutes; in less than 0.5 per cent of the grains and

2 per cent of the total starch in 30 minutes; in about
0.5 per cent of the grains and 3 per cent of the total starch
in 45 minutes; in about 1 per cent of the grains and
4 per cent of the total starch in 60 minutes. (Chart
D 242.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinizatiou occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
in about 1 per cent of the grains and 3 per cent of the
total starch in 30 minutes ; slight advance in 45 minutes ;
in about 2 per cent of the grains and 4 per cent of the
total starch in GO minutes. (Chart D 243.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinizatiou occurs in about 78 per
cent of the entire number of grains and 91 per cent of
the total starch in 5 minutes; in 100 per cent of the
grains and total starch in 10 minutes. (Chart D 244.)

The hilum becomes as distinct as in N. sarniensis
var. corusca major, but the lamellae are less distinct than
in those grains. A narrow refractive band, which is not
so narrow but more refractive than in N. sarniensis var.
corusca major, is formed about the margins of the
grains. Gelatinization begins usually first at the proxi-
mal end and then at the distal end, differing in this
from N. sarniensis var. corusca major in which gelatiniza-
tion usually does not begin at the distal end immediately
following the gelatinizatiou of the proximal end. Gela-
tinization is rather different from that in N. sarniensis
var. corusca major, and progresses smoothly from the
proximal end and from the distal end by serial separation
and gelatinization of the lamella?, and continues so
until the most resistant part of the grain midway be-
tween the hilum and the distal end is reached, then
the margin on either side is first rapidly gelatinized, then
the central portion, accompanied by considerable infold-
ing and invagination of the capsule at the proximal and
distal ends. The gelatinized grains are large and more
distorted than in N. sarniensis var. corusca major.

The reaction with calcium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 1 per cent of the total starch in 15 min-
utes ; in about 0.5 per cent of the grains and 2 per cent
of the total starch in 30 minutes ; in about the same per-
centage of the grains and 4 per cent of the total starch in

45 minutes ; little if any further advance in 60 minutes.
(Chart D 245.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 2 per cent of the total starch in
15 minutes; slight advance in 30 minutes; in about the
same percentage of the grains and 3 per cent of the total
starch in 45 minutes; in about 2 per cent of the grains
and 5 per cent of the total starch in 60 minutes. (Chart
D246.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and
12 per cent of the total starch in 5 minutes; in about 36
per cent of the grains and 78 per cent of the total starch
in 15 minutes; in about 57 per cent of the grains and
86 per cent of the total starch in 30 minutes; in about
76 per cent of the grains and 93 per cent of the total
starch in 45 minutes ; in about 84 per cent of the grains
and 97 per cent of the total starch in 60 minutes. (Chart
D 247.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes. (Chart D 248.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in less than 0.5 per cent of
the grains and 1 per cent of the total starch in 5 min-
utes; in about 0.5 per cent of the grains and 2 per
cent of the total starch in 30 minutes; slight advance
in 45 minutes ; in about 1 per cent of the grains and 4 per
cent of the total starch in 60 minutes. (Chart D 249.)

The reaction with cupric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 3 per cent
of the total starch in 30 minutes; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D 250.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; very slight progress in
15 and 30 minutes ; in less than 0.5 per cent of the grains
and total starch in 45 minutes; little if any further
advance in 60 minutes. (Chart D 251.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; slight advance in 15 minutes;
in about 0.5 per cent of the grains and 1 per cent of the
total starch in 30 minutes; little if any further advance
in 45 and 60 minutes, respectively. (Chart D 252.)

512

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

NERINE GLOKY OF SARNIA (HYBRID).

(Plate 8. figs. 46 and 48; Charts D 232 to D 252.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are fewer compound grains and aggregates
than in either parent, in which respect this starch is
nearer that of N. sarniensis var. corusca major than
that of the other parent. When compound grains do
occur they are of the types noted under N. sarniensis var.
corusca major and a few such as are described under
N. curvifolia var. f other gilli major. They are more reg-
ular in form than either parent, and any irregularities
which occur are due to the following causes: (1) The
greater development of one part of the distal end or of
one side; (2) rounded protuberances from the sides or
the ends, usually from the proximal end; (3) secondary
sets of lamellae whose longitudinal axes are at angles to
the longitudinal axes of the primary sets; (4) notches
and depressions in the margin particularly at the distal
end; (5) deviation of the longitudinal axis with a
consequent bending of the grain. The conspicuous forms
are pure elliptical and elongated elliptical, and ovoid.
There are also triangular, clam-shell, pyriform, round
and nearly round, and lenticular forms. In form these
grains are slightly nearer N. sarniensis var. corusca
major. In form the parents and the hybrid are very
close.

The hilum is as distinct as in N. sarniensis var.
corusca major, and is rarely fissured, if the fissures are
present they are of the same character as in N. sarniensis
var. corusca major. The hilum is sometimes centric,
but more often eccentric from 0.4 to 0.25, usually 0.32,
of the longitudinal axis, less than in either parent. In
character and eccentricity of the hilum those grains are
closer N. sarniensis var. corusca major than to 2V. fother-
gilli major.

The lamellae are not so distinct as in either parent,
and there are more fine lamella? than in either parent.
In arrangement they resemble those of N. sarniensis var.
corusca major. The number counted on the larger grains
varies from 18 to 34, usually 28. In character, arrange-
ment and number of the lamella? these grains are nearer
N. sarniensis var. corusca major.

In size the grains vary from the smaller which are
6 by 6/A and 10 by 8/x, to the larger elongated forms
which are 44 by 36/x, and 44 by 32/t, and the larger
rather rare) broad forms which are 46 by 42^,, in length
and breadth. The common sizes are 30 by 24/i and 30
by 20/t. The grains are closer N. curvifolia var. fother-
gilli major in size.

POLARISCOPIC PROPERTIES.

The figure is nearly centric to eccentric, usually as
eccentric and distinct and as clear-cut as in N. sar-
niensis var. corusca major. The lines are somewhat
less coarse than in N. sarniensis var. corusca major, the
same as in N. curvifolia var. fothergilli major; as in IV.
sarniensis var. corusca major they usually intersect
obliquely, with but little variation of the angle, and are
not often bent or bisected.

The degree of polarization varies from moderate to
very high (value 90), the same as in N. sarniensis var.

corusca major. It varies in different grains as in N.
sarniensis var. corusca major, a few having a moderate,
and the majority a high polarization.

With selenite the quadrants as in N. sarniensis var.
corusca major are well denned, rarely of equal and
usually of unequal size, and vary somewhat in shape.
The colors are not quite as pure as in N. sarniensis var.
corusca major, but less pure than in N. curvifolia var.
fothergilli major, in this respect being closer to the
other parent.

In degree of polarization, character of the figure, and
appearances with selenite N. glory of sarnia is closer
to N. sarniensis var. corusca major than to N. curvifolia
var. fothergilli major, although the two parents and the
hybrid all show a very close relationship.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate blue with a tinge of violet (value 55), less
than in N. sarniensis var. corusca major, and consider-
ably less than in N. curvifolia var. fothergilli major.
The color deepens rapidly until it is deep to very deep,
as in N. sarniensis var. corusca major. With 0.125 per
cent Lugol's solution the grains color a light to moderate
blue with a tinge of violet. The color is less than in
N. sarniensis var. corusca major and much less than in
N. curvifolia var. fothergilli major, and it deepens rap-
idly as in N. sarniensis var. corusca major. After heating
in water until the grains are gelatinized and then adding
a 2 per cent Lugol's solution, the grains color a moderate
to very deep indigo-blue the same as in N. sarniensis var.
corusca major; the capsules can not be distinguished ; and
the solution colors a moderately deep indigo-blue as in
2V. sarniensis var. corusca major. If the preparation
is boiled for 2 minutes, and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues color a
light to very deep indigo-blue with a tinge of violet, as in
2V. sarniensis var. corusca major; the capsules pure violet
as in 2V. sarniensis var. corusca major; and the solution
a very deep indigo. Quantitatively and qualitatively the
iodine reactions of 2V. glory of sarnia are closer to 2V.
sarniensis var. corusca major than to 2V. curvifolia var.
fothergilli major.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
and in half an hour they are light to moderately stained
(value 35), less than either parent, but nearer to 2V. sar-
niensis var. corusca major.

With safranin the grains stain lightly at once, and in
half an hour they are light to moderately stained (value
35), less than either parent, but nearer to 2V. sarniensis
var. corusca major.

The aniline reactions of these grains show a closer
relationship to 2V. sarniensis var. corusca major than to
2V. curvifolia var. fothergilli major.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 70 to
72° C., and all at 75.8 to 77° C., mean 76.4° C. The
temperature of gelatinization of 2V. glory of sarnia is
somewhat closer to 2V. sarniensis var. corusca major than
to 2V. curvifolia var. fothergilli major.

NERINE.

513

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 8 per cent of
the entire number of grains and 14 per cent of the total
starch in 5 minutes; in about 75 per cent of the grains
and 77 per cent of the total starch in 15 minutes; in
about 82 per cent of the grains and 86 per cent of the
total starch in 30 minutes; in about 86 per cent of the
grains and 89 per cent of the total starch in 45 minutes;
in about 88 per cent of the grains and 90 per cent of the
total starch in 60 minutes. (Chart D 232.)

The hilum and lamellse are as distinct as in N. sar-
niensis var. corusca major, and a broad refractive baud,
which is as refractive as in N. sarniensis var. corusca
major, is formed about the margins of the grains. Gela-
tinization, differing from the parents, begins much more
frequently first at the proximal and then at the distal
end, than first at the distal and then at the proximal end.
The progress of gelatinization is somewhat closer to that
described under N. sarniensis var. corusca major, as it is
smoother and accompanied by less fissuriug of the un-
gelatinized portion of the grain than in N. curvifolia var.
fothergilli major, and the most resistant portion of the
grain is nearer the distal margin than in N. curvifolia
var. fothergilli major. The gelatinized grains are large
and not so distorted as in N. curvifolia var. fothergilli
major, but, as a rule, slightly more distorted than in
N. sarniensis var. corusca major.

In the reaction with chloral hydrate N. glory of sarnia
shows qualitatively a closer relationship to N. sarniensis
var. corusca major than to N. curvifolia var. fothergilli
major.

The reaction with cliromic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; still in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes ; in about 3 per cent of the grains and 30 per
cent of the total starch in 30 minutes; in about 28 per
cent of the grains and 78 per cent of the total starch in
45 minutes; in about 73 per cent of the grains and 94
per cent of the total starch in 60 minutes. (Chart D 233.)

The reaction with pyrogallic acid begins in very rare
grains immediately. Complete gelatinization occurs in
very rare grains and the process has begun in but few
grains, less than 0.5 per cent of the grains and of the
total starch in 5 minutes; slight advance in 15, 30,
45 minutes, but in 60 minutes only rare grains are com-
pletely gelatinized and the process has still begun in
but few, less than 0.5 per cent, of the grains and total
starch is gelatinized. (Chart D 234.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 5 per cent
of the total starch in 5 minutes; in about 20 per cent
of the grains and 50 per cent of the total starch in 15
minutes; in about 37 per cent of the grains and 72 per
cent of the total starch in 30 minutes ; in about 45 per
cent of the grains and 80 per cent of the total starch in
45 minutes ; in about 55 per cent of the grains and 82 per
cent of the total starch in 60 minutes. (Chart D 235.)

The hilum and lamellae are as distinct as in N. sar-
niensis var. corusca major. Gelatinization, as in the
parents, begins at the hilum, and there are many more

grains that show the type of reaction described under
N. sarniensis var. corusca major than under N. curvifolia
var. fothergilli major, but a moderate number which
show the process described for the second type of grains
under N. curvifolia var. fothergilli major. In none of
the grains, however, is there so much granulation and fis-
suration as in N. curvifolia var. fothergilli major. The
gelatinized grains are large and thin-walled and usually
as distorted as in N. sarniensis var. corusca major.

In the reaction with nitric acid N. glory of sarnia
shows qualitatively a closer relationship to N. sarniensis
var. corusca major than to N. curvifolia var. fothergilli
major.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 60 per cent of
the entire number of grains and 75 per cent of the total
starch in 1 minute; in about 80 per cent of the grains
and 92 per cent of the total starch in 3 minutes ; in about
90 per cent of the grains and 96 per cent of the total
starch in 5 minutes. (Chart D 236.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 20 per
cent of the grains and 76 per cent of the total starch in
5 minutes ; in about 72 per cent of the grains and 88 per
cent of the total starch in 15 minutes; in about 84 per
cent of the grains and 90 per cent of the total starch in
30 minutes; in about the same percentage of the grains
and 95 per cent of the total starch in 45 minutes; and
about 97 per cent of the total starch in 60 minutes.
(Chart D 237.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 87
per cent of the entire number of grains and 94 per cent
of the total starch in 3 minutes ; in about 88 per cent of
the grains and 96 per cent of the total starch in 5 min-
utes ; in about 90 per cent of the grains and 98 per cent
of the total starch in 15 minutes. (Chart D 238.)

The reaction with potassium iodide begins in a few
grains in 1 minute. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes; in about 1 per cent of
the grains and 3 per cent of the total starch in 15 minutes ;
very slight advance in 30 minutes; in about 2 per cent
of the grains and 4 per cent of the total starch in 45 min-
utes ; in about 3 per cent of the grains and 6 per cent of
the total starch in 60 minutes. (Chart D 239.)

The hilum and lamellaa are as distinct as in N. sar-
niensis var. corusca major. Gelatinization, as in the
parents, begins at the hilum, and the process is the same
as that described in N. sarniensis var. corusca major.
The gelatinized grains, of which there are very few, are
large and as distorted as in N. sarniensis var. corusca
major. N. glory of sarnia shows qualitatively, a closer
relationship to N. sarniensis var. corusca major than to
N. curvifolia var. fothergilli major.

The reaction with potassium sulphocyanate begins
in a few grains immediately. Complete gelatinization
occurs in less than 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 5 minutes;
in about 0.5 per cent of the grains and 3 per cent of
the total starch in 15 minutes; in about the same per-
centage of the grains and 4 per cent of the total starch
in 30 minutes; in about 1 per cent of the grains and 5
per cent of the total starch in 45 minutes; in about 2 per

514

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

cent of the grains and 6 per cent of the total starch in 60
minutes. (Chart D 240.)

The hilum and lamellae are as distinct as in N. sar-
niensis var. corusca major. Gelatinization begins at the
hilum as in both parents, and the reaction in the great
majority of the grains is the same as that described in
N. sarniensis var. corusca major, and in a few is the
same as that described for part of the grains of N. curvi-
folia var. fothergilli major. The gelatinized grains are
large and the majority are as distorted as in N. sarniensis
var. corusca major. N. glory of sarnia shows qualita-
tively a somewhat closer relationship to N. sarniensis
var. corusca major than to N. curvifolia var. fothergilli
major, but both the parents and the hybrid exhibit a very
close relationship.

The reaction with potassium sulphide begins imme-
diately in a few grains. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about 21
per cent of the grains and 33 per cent of the total starch
in 15 minutes; in about 41 per cent of the grains and
52 per cent of the total starch in 30 minutes; in about
48 per cent of the grains and 67 per cent of the total
starch in 45 minutes ; in about 50 per cent of the grains
and 69 per cent of the total starch in 60 minutes. (Chart
D 241.)

The hilum and lamella? are distinct as in N, sarniensis
var. corusca major. Gelatinization, as in the parents,
begins at the hilum. In a large majority of the grains
the process is the same as that described under N. sar-
niensis var. corusca major, except that there is more fis-
suring and granule formation than in those grains, and
in a few it is the same as in N. curvifolia var. fothergilli
major in which there was even less granulation than in
N. sarniensis var. corusca major. The gelatinized grains
are large and thin-walled and as distorted as in N. sar-
niensis var. corusca major. N. glory of sarnia is some-
what closer, qualitatively, to N. sarniensis var. corusca
major than to N. curvifolia var. fotliergilli major, al-
though both parents and hybrid closely resemble one
another.

The reaction with sodium hydroxide begins in a few
grains in half a minute. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in about the same percentage of the grains and 2 per cent
of the total starch in 45 minutes ; in about 1 per cent of
the grains and 3 per cent of the total starch in 60 minutes.
(Chart D242.)

The reaction with sodium sulphide begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes ; in less than 0.5 per cent of
the grains and total starch in 15 minutes; in about the
same percentage of the grains and total starch in 30
minutes; slight advance in 45 minutes; in less than 0.5
per cent of the grains and 2 per cent of the total starch
in 60 minutes. (Chart D 243.)

The reaction with sodium salicylate begins in 1 min-
ute. Complete gelatinization occurs in about 51 per cent
of the entire number of grains and 74 per cent of the total
starch in 5 minutes; in about 92 per cent of the grains
and 97 per cent of the total starch in 10 minutes ; in about

97 per cent of the grains and 99 per cent of the total
starch in 15 minutes. (Chart D 244.)

The hilum becomes more distinct than in either
parent, and the lamellae are as distinct as in N. sarniensis
var. corusca major, but more distinct than in N. curvifolia
var. fothergilli major. A narrow refractive band, which
is as refractive as in 2V. sarniensis var. corusca major,
is formed about the margins of the grains. Gelatiniza-
tion, as in N. curvifolia var. fothergilli major, may with
almost equal frequency begin first at either the proximal
or the distal end, but the progress of gelatinization is
usually rather closer to that described under 2V. sar-
niensis var. corusca major, as the most resistant part of
the grain is much nearer the distal end than in 2V. curvi-
folia var. fothergilli major, and there is not so much
infolding and invaginatiori of the capsule as in those
grains. The gelatinized grains are large and somewhat
more distorted than in 2V. sarniensis var. corusca major,
but less than in 2V. curvifolia var. fothergilli major.

In this reaction 2V. glory of sarnia shows qualitatively
a closer relationship to 2V. sarniensis var. corusca major
than to 2V. curvifolia var. fothergilli major.

The reaction with calcium nitrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and total starch in 15 minutes; in about 0.5 per
cent of the grains and 1 per -cent of the total starch in 30
minutes ; in about the same percentage of the grains and
2 per cent of the total starch in 45 minutes ; little if any
further change in 60 minutes. (Chart D 245.)

The reaction with uranium nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch in 5
minutes; in less than 0.5 per cent of the grains and 1
per cent of the total starch in 15 minutes; in about the
same percentage of the grains and 2 per cent of the total
starch in 30 minutes; slight advance in 45 minutes; in
about 1 per cent of the grains and 4 per cent of the
total starch in 60 minutes. (Chart D 246.)

The reaction with strontium nitrate in a few grains
begins immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes; in about 33
per cent of the grains and 73 per cent of the total starch in
15 minutes; in about 58 per cent of the grains and 85
per cent of the total starch in 30 minutes; in about 71
per cent of the grains and 87 per cent of the total starch
in 45 minutes ; in about 75 per cent of the grains and 90
per cent of the total starch in 60 minutes. (Chart D 247.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in much
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; still in less than 0.5 per
cent of the grains and total starch in 15 minutes ; in about
0.5 per cent of the grains and 1 per cent of the total starch
in 30 minutes; little if any further advance in 45 and
60 minutes, respectively. (Chart D 248.)

The reaction with copper nitrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes ; in about the same percentage of the grains and

NERINE — NARCISSUS.

515

3 per cent of the total starch iii 30 minutes ; slight prog-
ress in 45 minutes ; in about 1 per cent of the grains and 4
per cent of the total starch in 60 minutes. (Chart
D249.)

The reaction with cupric chloride begins in rare grains
in 2 minutes. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and total
starch in 5 minutes ; in about 0.5 per cent of the grains
and 1 per cent of the total starch in 15 minutes; little
if any further advance in 30, 45, and 60 minutes, respec-
tively. ( Chart D 250.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in

much less than 0.5 per cent of the entire number of
grains and total starch in 5 minutes ; little if any further
change occurs after treatment with this solution for 15,
30, 45, and 60 minutes, respectively. (Chart D 251.)
At the end of this period only rare grains are completely
gelatinized and the reaction has begun in but few grains.
The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
little if any further advance in 30, 45, and 60 minutes,
respectively. (Chart D 252.)

6. NARCISSUS.

There are perhaps less than 20 known species belong-
ing to this genus, but the number of cultivated forms,
varieties, and hybrids is very large. In this research
there are no recognized species among the parent-stocks,
all of the parental specimens being horticultural varie-
ties or hybrids. All of the bulbs were obtained from the
growers, Barr & Sons, London, with the exception of
N. tazetta grand monarque and N, poetaz triumph, which
came from H. Krelage & Son, Haarlem, Holland. Of
the following sets, set 14 was the only one that was
fully studied.

13. Narcissus poeticus ornatus (seed parent), N. poeticus

poetarum (pollen parent), 2V. poeticus herrick (hybrid),
N. poeticus dante (hybrid), page 515.

14. Narcissus tazetta grand monarque (seed parent), 2V.

poeticus ornatus (pollen parent), 2V. poetaz triumph (hy-
brid), page 527.

15. Narcissus gloria mundi (seed parent), 2V. poeticus ornatus

(pollen parent), 2V. fiery cross (hybrid), page 536.

16. Narcissus telamonius plenus (seed parent), N. poeticus
ornatus (pollen parent), A', doubloon (hybrid), page 542.

17. Narcissus princess mary (seed parent), 2V. poeticus
poetarum (pollen parent), 2V. cresset (hybrid), page 548.

18. Narcissus abscissus (seed parent), 2V. poeticus poetarum

(pollen parent), X. will scarlet (hybrid), page 554.

19. Narcissus albicans (seed parent), 2V. abscissus (pollen

parent), A", bicolor apricot (hybrid), page 560.

20. Narcissus empress (seed parent), 2V. albicans (pollen
parent), N. madam e de graaff (hybrid), page 566.

21. Narcissus weardale perfection (seed parent), 2V. ma-

dame de graaff (pollen parent), 2V. pyramus (hybrid),
page 572.

22. Narcissus monarque (seed parent), 2V. madame de graaff

(pollen parent), 2V. lord roberts (hybrid), page 578.

23. Narcissus leedsii minnie htime (seed parent), 2V. tri-

andrus albus (pollen parent), 2V. agnes harvey (hybrid),
page 584.

24. Narcissus emperor (seed parent), 2V. triandrus albus

(pollen parent), 2V. j. t. bennett poe (hybrid), page 591.

Particular interest is attached to the foregoing be-
cause of the same parent being used in some instances
in several sets, sometimes as the seed parent and in others
as the pollen parent, or always as either the seed or pollen
parent; and also because of a hybrid being used as a
parent.

13. STARCHES OF NARCISSUS POETICUS ORNATUS, N.
POETICUS POETARUM, 1ST. POETICUS HERRICK, AND
N. POETICUS DANTE.
NARCISSUS POETICUS ORNATUS (SEED PARENT).

(Plates9, lO.andll; figs. 9, 52, 56, 59, and 62; Charts D 253 to D 286.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are a few compound grains and fewer aggre-

gates. The compound grains belong to three types: (1)
Doublets and triplets of equal size, whose method of
formation probably is that 1 or 2 small grains become
adherent to either the distal or the proximal end or the
sides of a large grain, and all are inclosed in 2 or 3
common secondary lamellae; (2) 2 small grains of equal
size, adherent to one another at either sides or at their
distal ends, are inclosed in 4 to 6 common secondary
lamellae; (3) rarely 8 or 9 hila in a homogeneous mass
of starch surrounded by 3 or 4 secondary lamellae. The
aggregates 'are of 2, rarely 3, small grains linearly
arranged, and occasionally of a compound grain and a
simple grain, or of 2 compound grains. There are a
number of grains in which a small, simple, primary grain
may be seen which has later become inclosed in 3, 4, or
more secondary lamellae. The grains are somewhat irreg-
ular in form and the irregularities are due to the follow-
ing causes: (1) Irregular depressions and elevations in
the surface and margin; (2) poorly defined pressure
facets on the distal end and sides; (3) more or less regu-
lar, radiating elevations and depressions of the surfaces,
particularly at the distal end, giving a fluted appearance
to the grains; (4) large protuberances, either pointed or
rounded; (5) a notch or depression in the margin at the
proximal end or one to either side of the proximal apex.
The conspicuous forms are irregular ovoid, lenticular,
quadrilateral and polygonal, triangular of various types,
scalene, plano-convex, nearly round, and reniform. The
additional forms are clam-shell-shaped, round, dome-
shaped, and elongated elliptical. The grains are rarely
flattened.

The hUum is usually fissured, otherwise it appears
as a rather large, not very distinct, round or lenticular
spot. The fissures are deep but not very extensive and
often branched and irregular, and have the following
forms : ( 1 ) A single, long transverse or longitudinal cleft
which may be either straight or slightly bent or curved ;
(2) cruciate, Y- or T-shaped; (3) an irregular mass
of short branched fissures extending from the hilum
toward the distal end. It is sometimes centric, but
as a rule eccentric from 0.45 to 0.25, usually 0.34, of the
longitudinal axis.

The lamellae are moderately distinct, coarse, con-
tinuous rings, which all follow in general the form of
the outline of the grain, but only near the margin do
they conform to the irregularities of the contour. In
those grains which have both primary and secondary
starches they are usually distinct in the secondary por-
tion and usually invisible or indistinct in the primary

516

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

part. The number counted on some of the larger grains
varies from 6 to 12, usually 9.

The size of the grains varies from the smaller which
are 4 by 4fi, to the larger broad forms which are 30 by
40jn, and the larger slender forms which are 40 by 34/x, in
length and breadth. The common sizes are 22 by 24/j.,
24 by 24/x and 22 by 18/*.

POLARISCOPIC PBOPERTIES.

The figure is usually distinct, but in a moderate num-
ber of grains it is somewhat indistinct. The lines are
rather broad and not very clear-cut, they usually intersect
at an acute angle which is not very variable in different
grains. There are sometimes 5 lines, and the lines are
occasionally bisected, but they are rarely bent or other-
wise irregular. The figure is usually a cross but occasion-
ally takes the form of a conjugate hyperbole.

The degree of polarization varies from low to very
high, and most of the grains have a moderate degree of
polarization (value 50). There is often some variation
in the same aspect of a given grain.

With selenite the quadrants are usually not well de-
fined and commonly unequal in size and regular in shape.
The colors are generally not pure, the yellow being less
pure than the blue. A few of the grains have a greenish
tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains at
once stain a light to moderate violet tinged with blue
(value 40). The color deepens with moderate rapidity
until it is very deep, becoming more bluish in tint. All
the grains are equally stained. With 0.125 per cent
Lugol's solution the grains color pure violet very lightly,
and the color deepens with moderate rapidity until they
are deeply colored. After heating in water until all
the grains are gelatinized, and then adding 2 per cent
Lugol's solution, the gelatinized grains all color a mod-
erate to moderately deep indigo; the solution is colored
a moderately deep indigo-blue. If the preparation is
boiled for 2 minutes, and then treated with an excess of
2 per cent Lugol's solution, most of the grain-residues
color a moderate indigo-blue, and a few light indigo ; the
capsules color a red or a reddish violet; and the solution
a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in half an hour they are light to moderately
colored (value 30) . The grains are all stained with equal
intensity, and there is no variation in the same aspect
of the individual grains.

With safranin the grains all color very lightly at
once, and in half an hour they are moderately colored
(value 45). The grains are all stained with equal in-
tensity, and there is no variation in the same aspect of
the individual grains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 73° to 74° C., and of all is 77° to
78° C., mean 77.5° C.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in

less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 3 per cent of the
grains and 6 per cent of the total starch in 15 minutes;
in about 16 per cent of the grains and 24 per cent of the
total starch in 30 minutes; in about 20 per cent of the
grains and 28 per cent of the total starch in 45 minutes;
in about 27 per cent of the grains and 34' per cent of the
total starch in 60 minutes. (Chart D 259.)

The hilum is not distinct, except in a rather large
minority of the grains in which a small bubble is formed,
which remains unchanged until the reaction is nearly
completed. The lamella? are at first indistinct, but grad-
ually become moderately distinct in most of the grains.
The grains grow somewhat more refractive in appearance
after the addition of the reagent, and the first part to
show the increased refractivity is a rather narrow band
of starch at the margin of the grains. Gelatinization
in all the grains, except those which are lenticular in
shape, begins at various points, usually the ends of pro-
tuberances on the distal margin, and from these points
extends to two or three marginal laniellse which have
been separated from the rest of the grain, except a small
portion at the proximal end. The rest of the grain
now assumes a pitted appearance and, as gelatinization
proceeds inward, is invaded by fissures which separate
granules from the ungelatinized starch. In this man-
ner gelatinization progresses until the hilum is reached,
the bubble first swells, then shrinks, and finally dis-
appears, and the hilum swells and the material at the
proximal end which is the last to react is quickly gela-
tinized. The lenticular grains are first divided into two
parts by a broad refractive fissure in the long axis of the
grain and then gelatinization begins at the margin at
either end of this fissure and proceeds smoothly toward
the center, in which is the hilum. When this is reached
the hilum swells suddenly and the hitherto ungela-
nized portion immediately surrounding it is quickly
gelatinized.

The gelatinized grains are much swollen and have
moderately thin capsules. They are very much distorted
and do not retain any resemblance to the form of the
untreated grain.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 7 per cent of the total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 65 per cent of the total starch in 15 minutes;
in about 27 per cent of the grains and 80 per cent of
the total starch in 30 minutes ; in about 44 per cent of
the grains and 95 per cent of the total starch in 45 min-
utes ; in about 60 per cent of the grains and 98 per cent
of the total starch in 60 minutes.* (Chart D 260.)

*This reagent gelatinizes the mesial portion much more rapidly
than the margin, as is very generally the case with starches with
this reagent. The margin is much more resistant in some grains
than in others, hence the differentiation of the starches is much
more marked in the percentage of complete gelatinization than in
the total gelatinization. The amount of starch at the margin varies
considerably in different grains; this represents one-third, one-fourth,
one-fifth to about one-twentieth of th'e entire grain, and hence, while
in some starches the percentage of the grains gelatinized is quite low,
that of the total starch is high. There was found to be such a
difference in the complete gelatinization of A^. poclicui ornatus and
the other members of this set that the experiments with this re-
agent were repeated with practically absolutely identical results.

NARCISSUS.

517

The hilum is distinct and a bubble is never formed
there. The lamellae are moderately distinct in some
grains and indistinct or invisible in others. Gelatiniza-
tion begins at the hilum. First the starch immediately
around the hilum is divided into particles or large gran-
ules, and longitudinal fissures extend irregularly from
the hilum to the distal margin, dividing the material in
their path into granules of varying size. The material
not included in this fissuring becomes coarsely striated.
The grains now begin to swell and the less resistant
portion is gelatinized, especially the granular matter
between the hilum and the distal margin. The more
resistant starch is pushed to the margin, where it forms
a band which extends all the way or only part of the way
around the margin and consists of two parts — an outer,
refractive, coarsely striated, lamellated ring, and an
inner, less refractive, spicular ring with a fringed inner
border that incloses coarse granules. As fast as these
granules are gelatinized, others are formed from the
fringed inner band, which are gelatinized. Finally,
only the outer, striated, lamellatcd band is left, and in
the grains in which gelatinization is complete before dis-
solution occurs, the striae become at first coarser and
more distinct, while the lamellated appearance disap-
pears, then the striae become indistinct, and finally only
a nearly transparent and homogeneous-looking capsule is
left. In a few grains in which there is a very clear dis-
tinction between primary and secondary starch deposits,
the former is broken into 3 or 4 large particles which are
scattered around the inner border of the marginal band,
which in these grains consists of only one portion which is
coarsely striated and lamellated. The particles of the
primary starch in such grains are very resistant and
the last part of the grain to be gelatinized.

The gelatinized grains are much swollen, have rather
thick capsules, and are not much distorted. Usually,
however, the capsule is dissolved in one place before the
rest of the grain is completely gelatinized and the contents
of the capsule are gelatinized and flow out and are dis-
solved, leaving only the thin capsule which first separates
into several pieces and then is dissolved.

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 20 per cent of the total starch
in 15 minutes ; in about 22 per cent of the grains and 68
per cent of the total starch in 30 minutes; in about 38
per cent of the grains and 81 per cent of the total starch
in 45 minutes ; in about 48 per cent of the grains and 88
per cent of the total starch in 60 minutes. (Charts
D261 and D262.)

The hilum is distinct and a bubble is never formed
there. The lamellae are moderately distinct in some
grains, very distinct in some, and not distinct in the
others. Gelatinization begins at the hilum and progresses
according to two methods. In the great majority of the
grains the starch immediately surrounding the hilum
is split into a great number of rather coarse granules,
and the rest of the material of the grain is divided by
very fine striae. The less resistant portion of the grain
is gelatinized and the grain swells, slowly pushing the
more resistant starch to the margin where it forms

a finely striated, lamellated band, around the inner bor-
der of which are arranged the granules formed from the
material immediately surrounding the hilum, which in
some cases at least certainly represents a primary starch
formation. These granules are very resistant; they
slowly grow smaller and more refractive and often re-
main for some time after the rest of the grain is gelati-
nized. In the marginal band the lamellated appearance,
if present, shortly disappears and two layers may be
distinguished — an inner spicular portion and an outer
striated portion. The inner portion is gelatinized first
and then the outer becomes thinner, more homogeneous-
looking and more nearly transparent until finally it is
also gelatinized and only the capsule is left. In the sec-
ond method 2 furrows or actual fissures extend trans-
versely or obliquely from the hilum to the margin on
either side and the material included between them and
the hilum and the distal margin loses all its definite
structural appearance and becomes a nearly homoge-
neous, hyaline-looking mass which is invaded at the
margin by short cracks. The starch at the proximal end
and sides forms fine striated bands at the margin. The
portion distal to the hilum is slowly gelatinized with
some swelling but not much distortion, the short fissures
or cracks at the margin remaining visible for a long time.
The proximal material gelatinizes more slowly but finally
only a row of refractive granules remains at the margin
which very slowly disappear.

The gelatinized grains are much swollen and have
moderately thick capsules. They are somewhat distorted
but retain some resemblance to the form of the untreated
grain.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in but rare grains, less
than 0.5 per cent of the entire number of grains and
6 per cent of the total starch in 5 minutes; in about 11
per cent of the grains and 20 per cent of the total starch
in 15 minutes; in about 16 per cent of the grains and
39 per cent of the total starch in 30 minutes ; in about
21 per cent of the grains and 65 per cent of the total
starch in 45 minutes ; in about 25 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D263.)

The hilum is distinct and a bubble is not formed
there in any of the grains. The lamellae are distinct at
first but later are obscured. Gelatinization begins at the
hilum and proceeds according to three methods. In the
great majority of the grains the starch immediately
around the hilum, which probably represents a primary
starch formation, is split into fragments of varying
shape, number, and size, and the portion surrounding it,
which probably represents a secondary starch formation,
is divided by fine striae, partially gelatinized and swells,
pushing the more resistant part to the margin where it
forms a broad, lamellated, coarsely striated, marginal
band, around the inner border of which are arranged the
segments of the primary starch. These last are very re-
sistant, and though they grow progressively smaller and
more refractive they usually remain for some time after
the rest of the grain is gelatinized. In the marginal
band the lamelated appearance shortly disappears and
two portions may be distinguished — an inner, spicular,
refractive, and an outer, granular, less-refractive por-
tion. The inner segment is gelatinized moderately rap-

518

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

idly, and the outer row of granules persists for some time,
but finally disappears. In the second type 2 furrows
or actual fissures are formed running transversely or
obliquely from the hilum to the margin and the mate-
rial included between them and the hilum and the distal
margin, which comprises the greater part of the grain,
is divided into a fine granular mass in which the gran-
ules are arranged in rows corresponding to the lamellae,
which, as gelatinization and swelling begin, loses the
lamellar arrangement and is invaded at the margin
by many short, straight fissures. The material at the
proximal end meantime forms a distinctly striated
band at the proximal margin and sides nearby. Gela-
tinization proceeds more rapidly in the distal granular
mass from the hilum to the margin and is accompanied
by much swelling and considerable distortion of the
capsule. The proximal starch gelatinizes more slowly
and finally only a row of refractive granules remains at
the margin, which very slowly disappears. The third
type of gelatinization is the same as the first except that
there is no division into primary and secondary starch,
and therefore there is no formation of resistant particles
around the hilum.

The gelatinized grains are much swollen, have mod-
erately thin capsules, and are somewhat distorted but re-
tain some resemblance to the form of the untreated
grain. Some grains show partial dissolution at one or
many places before gelatinization is complete.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 71 per cent of
the entire number of grains and 93 per cent of the
total starch in 2 minutes; in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes; in about 99 per cent of the grains and
more than 99 per cent of the total starch in 10 minutes.
(Chart D 264.)

The hilum is distinct and a rather large bubble is
often present. The lamellae are moderately distinct in
some grains but not visible in the majority. Gelatiniza-
tion begins at the hilum and progresses according to two
methods. In the majority of the grains the starch im-
mediately surrounding the hilum is split into three or
four pieces and the bubble, if present, swells, then
shrinks, and disappears; the grains begins to swell and
the remainder of the substance is pushed to the margin
as a homogeneous-looking, refractive band, while the
three or four pieces of starch in the center of the grain
are converted into a mass of fine granules and soon gela-
tinized, the marginal band becomes thinner and more
refractive, and finally is gelatinized, leaving only the
capsule; in some grains a fissure is formed separating
the primary from the secondary starch, and the latter is
partially separated into concentric groups of lamellae,
which are later fused in the marginal band; from this
point inward the progress is similar to that already
described. In the second method 2 furrows or actual
fissures extend transversely, or sometimes obliquely, from
either side of the hilum nearly to the margin and the
material between them, the hilum and the margin is
transformed into a finely granular mass which often
shows somewhat of a lamellar arrangement. This is
quickly lost, however, and the whole melts down into a
gelatinous mass with much swelling. In the meantime
the more resistant material at the proximal end and sides

nearby is pushed to the margin, where it forms a homo-
geneous-looking, rather refractive marginal band which
grows progressively thinner and more nearly transparent
until all the material composing it is gelatinized and only
the capsule is left.

The gelatinized grains are much swollen and have
moderately thick capsules. They are considerably dis-
torted and do not bear much resemblance to the form of
the untreated grain.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 23 per
cent of the entire number of grains and 88 per cent of
the total starch in 5 minutes; in about 54 per cent of
the grains and 95 per cent of the total starch in 15
minutes; in about 70 per cent of the grains and 97 per
cent of the total starch in 30 minutes ; in about 80 per cent
of the grains and 98 per cent of the total starch in 45
minutes ; in about 88 per cent of the grains and 99 per
cent of the total starch in 60 minutes. (Chart D 271.)

The reaction witli potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 19 per cent
of the total starch in 5 minutes; in about 13 per cent
of the grains and 36 per cent of the total starch in 15
minutes; in about 16 per cent of the grains and 43 per
cent of the total starch in 30 minutes; in about 23 per
cent of the grains and 48 per cent of the total starch in
45 minutes ; in about 25 per cent of the grains and 53 per
cent of the total starch in 60 minutes. ( Chart D 272. )

The reaction with potassium iodide begins in half a
minute. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 5 per cent of
the total starch in 5 minutes; in about 11 per cent of
the grains and 51 per cent of the total starch in 15 min-
utes ; in about 22 per cent of the grains and 68 per cent
of the total starch in 30 minutes ; in about 36 per cent of
the grains and 77 per cent of the total starch in 45 min-
utes ; in about 44 per cent of the grains and 80 per cent
of the total starch in 60 minutes. (Chart D 273.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
8 per cent of the entire number of grains and 45 per cent
of the total starch in 5 minutes; in about 40 per cent
of the grains and 70 per cent of the total starch in 15
minutes ; in about 60 per cent of the grains and 80 per
cent of the total starch in 30 minutes; in about 68 per
cent of the grains and 90 per cent of the total starch in
45 minutes; in 73 per cent of the grains and 97 per cent
of the total starch in So minutes. (Chart D 274.)

The reaction with potassium sulphide begins in rare
grains in half a minute. Complete gelatinization was
not observed in any of the grains and gelatinization occurs
in about 1 per cent of the total starch in 5 minutes;
slight advance in 15 minutes; in less than 0.5 per cent of
the grains and 2 per cent of the total starch in 30 min-
utes; in about 1 per cent of the grains and 4 per cent of
the total starch in 45 minutes; in about the same of
both the grains and total starch in 60 minutes. (Chart
D275.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 18 per cent of the
total starch in 5 minutes; in about 24 per cent of the

NARCISSUS.

519

grains and 49 per cent of the total starch in 15 minutes;
in about 3G per cent of the grains and 62 per cent of the
total starch in 30 minutes; in about 50 per cent of the
grains and 75 per cent of the total starch in 45 minutes;
in about 60 per cent of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 276.)

The reaction with sodium sulphide begins in about
half a minute. Complete gelatinization occurs in about
0.5 per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes ; in about 3 per cent of
the grains and 13 per cent of the total starch in 15
minutes; in about 12 per cent of the grains and 33 per
cent of the total starch in 30 minutes; in about 20 per
cent of the grains and 53 per cent of the total starch in
45 minutes ; in about 27 per cent of the grains and 56 per
cent of the total starch in 60 minutes. (Chart D 277.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 27 per
cent of the entire number of grains and 50 per 'cent of
the total starch in 5 minutes; in about 90 per cent of
the grains and 92 per cent of the total starch in 15 min-
utes; in over 99 per cent of both the grains and total
starch in 30 minutes. (Chart D 278.)

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 3 per cent of the total starch
in 5 minutes ; in about 3 per cent of the grains and 9 per
cent of the total starcli in 15 minutes ; in about 6 per cent
of the grains and 19 per cent of the total starch in 30
minutes ; in about 14 per cent of the grains and 43 per
cent of the total starch in 45 minutes ; in about 17 per
cent of the grains and 53 per cent of the total starch in
60 minutes. (Chart D 279.)

The reaction with uranium nitrate begins in but few
grains in 1 minute. Complete gelatinization of any of
the grains was not observed and about 1 per cent of the
total starch was gelatinized in 5 minutes; less than 0.5
per cent of the entire number of grains gelatinized and
5 per cent of the total starch in 15 minutes; complete
gelatinization occurs in about 2 per cent of the entire
number of grains and 7 per cent of the total starch in
30 minutes ; in about the same percentage of the grains
and 10 per cent of the total starch in 45 minutes; in
about the same percentage of grains and total starch
(12 per cent) in 60 minutes. (Chart D 280.)

The reaction with strontium nitrate begins in a few
grains in half a minute. Complete gelatinization occurs
in about 3 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about 13
per cent of the grains and 42 per cent of the total starch
in 15 minutes; in about 24 per cent of the grains and 55
per cent of the total starch in 30 minutes; in about 37
per cent of the grains and 63 per cent of the total starch
in 45 minutes ; in about 38 per cent of the grains and 66
per cent of the total starch in 60 minutes. (Chart
D281.)

The reaction with colalt nitrate begins in rare grains
in 1 minute. Complete gelatinization was not observed
in any of the grains, and in 0.5 per cent of the total starch
in 5 minutes; complete gelatinization occurs in about
0.5 per cent of the entire number of grains and 1 per cent
of the total starch in 15 minutes; in about the same
percentage of the grains and 3 per cent of the total starch

in 30 minutes; little if any further progress in 45 and
60 minutes, respectively. (Chart D 282.)

The reaction with copper nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about

1 per cent of the grains and 8 per cent of the total starch
in 15 minutes ; in about 2 per cent of the grains and 9 per
cent of the total starch in 30 minutes; in about 2 per
cent of the grains and 10 per cent of the total starch in
45 minutes; in about 3 per cent of the grains and 15 per
cent of the total starch in 60 minutes. (Chart D 283.)

The reaction with cupric chloride begins in a few
grains in 1 minute. Complete gelatinization was not
observed in any of the grains and 1 per cent of the total
starch in 5 minutes; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; in about

2 per cent of the grains and 4 per cent of the total starch
in 30 minutes ; in about 3 per cent of the grains and 5
per cent of the total starch in 45 minutes; in about
4 per cent of the grains and 6 per cent of the total starch
in 60 minutes. (Chart D 284.)

The reaction with barium chloride begins in a few
grains (a slight deepening of the fissures) in 2 minutes.
Complete gelatinization was not observed in any of the
entire number of grains and has begun in but few grains
in 5 minutes; very slight if any advance occurs in 15, 30,
45, and 60 minutes, respectively. Perhaps about 1 per
cent of the total starch is gelatinized. (Chart D 285.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization was not
observed in any of the entire number of grains and the
reaction was begun in very few in 5 minutes; complete
gelatinization occurs in about 0.5 per cent of the entire
number of grains and 3 per cent of the total starch in
15 minutes ; in about 1 per cent of the grains and 4 per
cent of the total starch in 30 minutes ; slight advance in
the grains and the total starch in 45 minutes ; in about 2
per cent of the grains and 7 per cent of the total starch
in 60 minutes. (Chart D 286.)

NARCISSUS POETICUS POETARUM (POLLEN PARENT).

(Plates 9, 11, and 12, figs. 50, 53, 65, and 68; Charts D 259 to D 264.)

HISTOLOQIC PEOPEBTIES.

In form the grains are usually simple and isolated,
but compound grains occur somewhat more frequently
than in N. poeticus ornatus, and aggregates as frequently
as in that starch. The compound grains belong to the
same three types as have been noted under N. poeticus
ornatus: (1) Most frequently, 2 or 3 equal-sized, small
grains inclosed by 2 or 3 common secondary lamellae;
(2) 1 or 2 small grains adherent to the sides or either
end of a large grain and all inclosed by 1 to 3 common
secondary lamella?; (3) 4 or more hila embedded in a
homogeneous-looking, central mass of starcli, surrounded
by 2 or 3 lamellae. The aggregates usually consist of
2 or 3 small grains linearly arranged. While the total
number of aggregates is about the same there are more
aggregates formed of compound grains, or of a compound
and 1 simple grain, than in N. poeticus ornatus; and
also a larger number of simple primary grains which
have later been inclosed in several layers of a secondary
starch deposit. The grains are more irregular than are

520

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

those of N. poeticus ornatus, and the irregularities are
due to the same causes: (1) Irregular depressions and
elevations in the surface and margin; (2) more grains
with small, irregular, rounded protuberances from vari-
ous points on the margin; (3) pressure facets at the
distal end and sides ; (4) fewer regular depressions and
elevations of the surface giving a fluted appearance; (5)
the same number of grains, with a small notch at the
proximal end, or 2 small notches, one on each side of the
proximal apex. The conspicuous forms are irregular
ovoid, slender lenticular, plano-convex, dome-shaped,
nearly round, scalene-triangular and other triangular
forms, and slender elliptical. The additional forms are
irregularly polygonal, clam-shell-shaped, pyriform, and
reniform. The grains are not flattened.

The hilum is even more often fissured than in N. poeti-
cus ornatus. and when not fissured it appears as a rather
small, round, or lenticular spot which is not so distinct
as in N. poeticus ornatus. The fissures are as deep and
even more extensive, but less often branched, than in
N. poeticus ornaius and have the following forms: (1)
Cruciate-, T-, or Y-shaped; (2) an irregularly stellate
group of fissures radiating in all directions from the
hilum; (3) a single, straight, transverse, or oblique line.
The hilum is sometimes centric, but is commonly eccen-
tric from 0.45 to 0.28, usually 0.38, of the longitudinal
axis.

The lamellae are not so distinct or so coarse as in
N. poeticus ornatus, and conform in general to the shape
of the outline of the grain, but only near the margin do
they follow the irregularities of the contour. In the
grains which have both primary and secondary starch,
they are usually moderately distinct in the secondary
portion and invisible in the primary deposit. The num-
ber counted on some of the larger grains varies from
8 to 18, usually 12.

In size the grains vary from the smaller which are
5 by 5/*, to the larger broad forms which are 50 by 50/*,
and 46 by 50/t, and the rare larger elongated forms, which
are 46 by 38/x. The common sizes are 32 by 30/A and
30 by 34,*.

POLARISCOPIO PROPERTIES.

The figure is usually distinct, but is even less often
well defined than in N. poeticus ornatus. The lines in-
tersect one another at angles of widely varying size and
are much more apt to be bisected and bent than in N.
poeticus ornatus. The figure also much less often has
the form of a cross in N. poeticus ornatus — hyperbolas
and longitudinal lines bisected at both ends being not
uncommon.

The degree of polarization varies from low to very
high (value 40). The value is less than in N. poeticus
ornatus as there are fewer grains in which the degree of
polarization is very high. There is also more variation
in the same aspect of a given grain.

With selenite the quadrants are not well defined and
are more irregular in shape and unequal in size than in
N. poeticus ornatus. The colors are not so pure, and
there are fewer grains in which a greenish tinge is ob-
served than in N. poeticus ornatus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate violet tinged with blue (value 45), somewhat
deeper and with more of a bluish tint than in N. poeticus

ornatus. The color deepens with moderate rapidity until
it is very deep, becoming, at the same time, more bluish
in tint. With 0.125 per cent Lugol's solution, the grains
color a light violet, not so light as in N. poeticus ornatus.
The color deepens with moderate rapidity until the grains
are deeply colored, assuming more of a bluish tinge than
in N. poeticus ornatus. After heating in water until all
the grains are gelatinized and then adding a 2 per cent
Lugol's solution, the gelatinized grains all color a moder-
ate indigo, less than in N. poeticus ornatus; and the solu-
tion a deep indigo-blue, more than in N. poeticus ornatus.
If the preparation is boiled for 2 minutes, and then
treated with an excess of 2 per cent Lugol's solution,
most of the grain-residues color a light to moderate
indigo-blue, less than in N. poellcus ornatus, and in a
few only the capsules are colored. The capsules all color
a red or reddish violet, and the solution a very deep
indigo-blue, the same as in N. poelicus ornatus.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are light to moderately
colored (value 35), somewhat more than in N. poeticus
ornatus. The grains are all stained with equal intensity,
and there is no variation in the same aspect of an indi-
vidual grain.

With safranin the grains color very lightly at once,
and in half an hour they are moderately colored (value
50), somewhat more than in N. poeticus ornatus. The
grains are all stained with equal intensity, and there
is no variation in the same aspect of the individual grain.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 67° to 69° C., and of all is 71° to 73°
C., mean 72° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hi/drate begins in rare
grains in 2 minutes. Complete gelatinization" occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in about 3 per cent of the grains
and 6 per cent of the total starch in 15 minutes ; in about
5 per cent of the grains and 9 per cent of the total starch
in 30 minutes; in about 6 per cent of the grains and 11
per cent of the total starch in 45 minutes ; in about 10 per
cent of the grains and 17 per cent of the total starch in
60 minutes. (Chart D 259.)

The hilum is indistinct except in the few grains
in which a rather large bubble is formed. The lamellae
are at first indistinct, but gradually become moderately
distinct in most of the grains as in N. poeticus ornatus.
The grains become more refractive in appearance after
the addition of the reagent, and the first part to be so
affected is a rather narrow band of starch at the margin
which is narrower and less refractive than a similar band
in N. poeticus ornatus. Gelatinization begins at various
discrete points on the margin and proceeds in two ways.
The method seen in the majority of the grains is very
similar to that described for the grains of N. poeticus
ornatus. The marginal material is gelatinized nearly
to the proximal end on either side, without, however,
being partially separated from the rest of the grain by a
fissure as in N. poeticus ornatus. Gelatinization now
proceeds inward, the ungelatiuized starch assumes a

NARCISSUS.

521

pitted appearance and is invaded by numerous fissures,
which split off small granules which in turn float off and
are gelatinized. There is more of this fissuriug and
granule formation than in N. poeticus ornatus. When
the hilum is reached it swells suddenly, and the bubble,
if present swells, shrinks, and finally disappears, and the
proximal starch is rapidly gelatinized. In the second
method gelatinization begins at several points on the
margin and does not spread around the margin, but
proceeds inward from each point, forming cup-shaped
hollows in the grains which finally coalesce, when the
hilum is nearly reached. From this point the reaction
is the same as that in the first method. In the lenticular-
shaped grains, as in N. poeticus ornatus, gelatinization
begins at the margin at either end of the long axis, and
proceeds smoothly toward the hilum which is centrally
situated. The hilum when reached swells suddenly and
rapidly, and the starch immediately surrounding it is
rapidly gelatinized.

The gelatinized grains are as much swollen and have
thinner capsules than in N. poeticus ornalus. They are
as in that starch much distorted and do not bear any
resemblance to the form of the untreated grain.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 3 per cent of the total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 22 per cent of the total starch in 15 minutes ;
in about 2 per cent of the grains and 65 per cent of the
total starch in 30 minutes; in about 5 per cent of the
grains and 75 per cent of the total starch in 45 minutes;
in about 10 per cent of the grains and 85 per cent of the
total starch in 60 minutes. ( Chart D 260.) (See foot-
note, page 516.)

The hilum is distinct and the lamellae are not so
frequently distinct as in N. poeticus ornatus. Gelati-
nization begins at the hilum and follows two methods.
In the first method of gelatinization 2 furrows extend
horizontally from the hilum toward the margin and the
fissures present at the hilum widen and deepen and in
many cases divide the grain into various parts as they
extend nearly to the margin. The portion of the grain
comprehended between the furrows, the hilum, and the
margin becomes finely granular and the proximal ma-
terial is coarsely striated but rarely lamellated. The
granular portion gelatinizes first and from this point
onward the reaction is the same as that described under
the second method. In the second which resembles one
described in N. poeticus ornatus, a number of fissures
extends from the hilum to the distal margin dividing the
starch in their path into irregular granules and leav-
ing only the proximal end and sides nearby unfissured.
The fissures are not so coarse but are more numerous
and split the material into finer granules than in N.
poeticus ornatus. The proximal starch is pushed to
the margin as the grain swells and is coarsely striated
but rarely lamellated, and shows only one layer. The
granular material between the hilum and the distal end
is the first to be gelatinized from the hilum outward.
This is accompanied by considerable swelling, and in the
meantime the proximal starch is becoming more re-
fractive and thinner and is gradually losing its striated
10

appearance until only a rather thin, homogeneous-looking
capsule is left, which has been dissolved at the distal
margin.

The gelatinized grains are much swollen, have thinner
capsules, and are more distorted than in N. poeticus
ornalus, but as frequently as in N. poeticus ornatus are
the capsules dissolved at one point. Before gelatiniza-
tion is complete, the contents flow out and are dissolved,
and the capsule is separated into two or three pieces and
dissolved.

The reaction with pyrogallic acid begins in 2 min-
utes. Complete gelatiuization occurs in less than 0.5
per cent of the grains and 1 per cent of the total starch
in 5 minutes; in about 1 per cent of the grains and 16
per cent of the total starch in 15 minutes ; in about 16 per
cent of the grains and 70 per cent of the total starch in
30 minutes; in about 36 per cent of the grains and 84
per cent of the total starch in 45 minutes ; in about 48
per cent of the grains and 93 per cent of the total starch
in 60 minutes. (Chart D 262.)

The hilum is distinct, but the lamellae are less often
distinct than in N. poeticus ornatus. Gelatinization be-
gins at the hilum and progresses according to two methods
which are very similar to the two described under N.
poeticus ornatus. In a small majority of the grains 2
furrows (or in many grains actual fissures) proceed
transversely or obliquely from either side of the hilum to
the margin, and the starches included between them
and the hilum and the distal end becomes more refractive
and assumes an irregularly pitted appearance and is then
fissured, somewhat irregularly, from the hilum out to the
margin. Meanwhile the material at the proximal end
and sides nearby becomes striated, and in some grains
shows a lamellar structure. The distal material which
becomes more and more homogeneous-looking begins to
gelatinize slowly with some swelling and distortion. The
proximal material which forms a band at the margin
slowly becomes more refractive and homogeneous-looking
and finally is also gelatinized. In the second method,
which is similar to that described for the majority of
the grains of N. poeticus ornatus and which occurs in
a moderate number of the grains of starch, the mesial
portion of the grains which probably represents a primary
starch formation is divided by irregular fissures into a
number of rather coarse granules which are finer, as a
rule, than those in N. poeticus ornatus; while the rest
of the starch, which represents a secondary formation,
becomes finely striated and (as the less resistant material
is gelatinized) swells, pushing the more resistant ma-
terial to the margin where it forms a striated and but
rarely a lamellated band, around the inner border of
which are arranged the granules of the primary starch.
The marginal material slowly grows thinner and more
nearly transparent and finally is completely gelatinized
leaving only the capsule. The granules of the primary
starch, however, often persist for a long time. The gela-
tinized grains are more swollen, and the capsules are
thinner and more distorted than in N. poeticus ornatus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 6 per cent of the grains
and 40 per cent of the total starch in 15 minutes; in
about .13 per cent of the grains and 53 per cent of the

522

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

total starch in 30 minutes; in about 23 per cent of the
grains and 60 per cent of the total starch in 45 minutes ;
in about 30 per cent of the grains and 63 per cent of
the total starch in 60 minutes. (Chart D 263.)

The hilum is distinct as in N. poeticus ornatus, and
the lamellae are at first not so distinct, and later are ob-
scured. Gelatinization begins at the hilum and two
methods of procedure are noted similar to two already
described under N. poeticus ornatus. In a small ma-
jority of the grains 2 furrows or in many cases actual
fissures proceed transversely or obliquely from the hilum
to the margin, and the material comprehended between
them and the hilum and the distal margin becomes more
refractive and assumes an irregularly pitted appearance,
then is criss-crossed by fissures of varying degree of dis-
tinctness. The starch at the proximal end and sides
nearby meanwhile becomes striated but shows no lamellar
structure. Then the refractive, fissured, distal portion
gelatinizes moderately rapidly from the hilum outward
toward the margin, with more irregular swelling and dis-
tortion than in N. poeticus ornatus. The proximal mate-
rial gelatinizes more slowly but is not divided into two
parts as in N. poeticus ornatus, but is usually divided into
granules which slowly disappear. In the second method
which is similar to that described for the majority of
grains in N. poeticus ornatus, and which occurs in a
moderate number of grains of this starch, the inner
portion of the grain which probably represents the pri-
mary starch formation is divided by irregular fissures
into segments which are finer, as a rule, than those noted
in N. poeticus ornatus, while the outer surrounding por-
tion of the grain which probably represents a secondary
starch formation is gelatinized more rapidly and swells,
pushing the more resistant material to the margin where
it forms a finely striated, faintly lamellated band. The
broken subdivided segments of the primary starch are
arranged irregularly around the inner border of this band.
The marginal starch slowly grows thinner and more
nearly transparent until a single row of fine granules
alone remains and these also finally disappear. The
inner granules, however, persist for a long time in some
grains.

The gelatinized grains are more swollen and the
capsule is thinner and much more distorted than in
N. poeticus ornatus. There are fewer grains in which
dissolution takes place before gelatinizatiqn is complete
than in IV. poeticus ornatus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 54 per cent of
the entire number of grains and 79 per cent of the total
starch in 2 minutes ; in about 93 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes ; in more than 99 per cent of the grains and total
starch in 10 minutes. (Chart D 264.)

The hilum is distinct, and while a bubble is often
formed there it is not so frequently as in N. poeticus
ornatus. The lamellae are not quite so distinct. Gela-
tinization begins at the hilum and progresses according
to two methods which are very similar to those de-
scribed under N. poeticus ornatus. In the first, which is
to be seen in the great majority of the grains, even in
most of those which show a clear distinction between
the primary and secondary starch formations, 2 furrows

or actual fissures extend transversely, rarely obliquely,
from either side of the hilum nearly to the margin, and
in the portion of the grain included between them the
lamellae are separated by fissures into concentric groups
of varying size, while the primary starch if present is
separated from the secondary starch by a fissure. This
was noted in some grains of a. poeticus ornatus, but not
so frequently nor so distinctly as here. The portion in-
cluded between the furrows, the hilum and the margin
now melts down in a finely granular mass and is then
rapidly gelatinized with much swelling of the grain,
while the more resistant material at the proximal end
and sides nearby is pushed to the margin where it forms
a homogeneous-looking, rather refractive band which
rapidly grows thinner and more nearly transparent until
all the starch therein is gelatinized and only the capsule
remains. In the second method the starch immediately
surrounding the hilum which usually represents a pri-
mary starch formation is divided by cracks into 3, 4, or
5 pieces. The secondary starch surrounding the primary
starch assumes a pitted appearance and is divided irregu-
larly by refractive concentric lines into many portions,
then as the grain swells and the less resistant material is
gelatinized the more resistant material forms a homo-
geneous-looking refractive band at the margin which is
rapidly gelatinized, and the portions of the primary
starch are separated somewhat but remain near the
center of the grain and are the last part of the grain to
be gelatinized. The gelatinized grains are more swollen,
have thinner capsules, and are more distorted than in
N. poeticus ornatus.

NARCISSUS POETICUS HERRICK (HYBRID).

(Plate 9, fig. 51 ; Charts D 259 to D 264.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are as many compound grains and aggregates
as in N. poeticus poetarum. The compound grains be-
long to two types already described under both parents :
(1) A small grain adherent to the side or end of a large
one and both inclosed in 1 or 2 common secondary
lamellae; (2) 2 small grains inclosed in 4 to 6 or 8 com-
mon secondary lamellae. The aggregates are the same
as those of both parents. There are as many simple
grains in which a distinction may be made between a
primary and a secondary starch formation as in N.
poeticus ornatus, and fewer than in N. poeticus poetarum.
The grains are as irregular as those of N. poeticus, and
the irregularities are due to the same causes. The con-
spicuous forms are ovoid, lenticular, plano-convex, slen-
der and broad elliptical, and irregularly polygonal. The
additional forms are triangular, irregularly pyriform,
clam-shell, mussel-shell, and nearly round forms. The
grains are not flattened. In form N. poeticus herrick
shows a closer relationship to N. poeticus ornatus than to
N. poeticus poetarum.

The hilum when not fissured is as distinct as in N.
poeticus ornatus and is more often fissured than in either
parent, but not so deeply nor so extensively as in N. poeti-
cus poetarum, and very slightly more extensively than
in N. poeticus ornatus. The fissures have the following
forms: (1) A short, straight transverse or longitudinal
line; (2) cruciate-, T-, Y-, and X -shaped ; (3) a longi-
tudinal fissure, on either side of which is an oblique fis-

NARCISSUS.

523

sure; (4) an irregularly stellate arrangement of fissures
radiating from the hilum; (5) flying-bird shape. The
liilum is sometimes centric but commonly is eccentric
from 0.4 to 0.28, usually 0.35 of the longitudinal axis.
In the character and eccentricity of the hilum N. poeticus
herrick shows a closer relationship to N. poeticus ornatus
than to N. poeticus poetarum.

The lamella; are as distinct, as coarse, and have the
same characteristics and arrangement as in N. poeticus
ornatus. The number counted on some of the larger
grains varies from 8 to 16, usually 10. In the character
and arrangement of the lamellae, N. poeticus herrick
shows a somewhat closer relationship to N. poeticus
ornatus than to N. poeticu-s poetarum. There is, how-
ever, very little difference to be noted between the parents
and the hybrid in this respect.

The size of the grains varies from the smaller which
are 5 by 5fi, to the larger broad forms which are 38 by
46/*, rarely, 26 by 50/t, in length and breadth. The com-
mon sizes are 30 by 22/t, 28 by 30/*, and 24 by 24/t. In
size N. poeticus herrick shows a somewhat closer rela-
tionship to N. poeticus poetarum than to IV. poeticus
ornatus.

POIABISCOPIC PROPERTIES.

The figure is as distinct as in N. poeticus poetarum,
but is more often well-defined than in that starch, in
this respect resembling N. poeticus ornatus. The lines
intersect one another at angles of widely varying size
and are as apt to be bisected and bent as in N. poeticus
poetarum. The figure, as in N. poeticus poetarum, is
frequently in the form of a conjugate hyperbola, or of a
longitudinal line bisected at both ends.

The degree of polarization varies from low to very
high (value 47), and there is the same amount of varia-
tion in a given aspect of an individual grain as in N.
poeticus poetarum.

With selenite the quadrants are not well defined and
are as irregular in shape and as unequal in size as in N.
poeticus poetarum. The colors, as in N. poeticus poe-
tarum, are usually not pure and there are few which have
a greenish tinge.

In the character of the figure and the appearance with
selenite N. poeticus herrick shows a closer relationship
to N. poeticus poetarum, but in the degree of polarization
it shows a closer relationship to N. poeticus ornatus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate violet tinged with blue (value 45), the same
as in N. poeticus poetarum, and the color deepens with
moderate rapidity, until it is very deep, becoming at
the same time more bluish in tint. With 0.125 per cent
Lugol's solution, the grains color as lightly as in N. poeti-
ciis poetarum, and deepen with moderate rapidity until
they are deeply colored. After heating in water until the
grains are all gelatinized, and then adding a 2 per cent
Lugol's solution, the gelatinized grains all" color a moder-
ate indigo-blue and the solution a deep indigo-blue, as
in N. poeticus poetarum. If the preparation is boiled
for 2 minutes and then treated with a 2 per cent Lugol's
solution, as in N. poeticus poetarum most of the grain-
residues color a light indigo, and in a few only the capsule
is stained ; the capsules color red or reddish violet ; and
the solution a very deep indigo.

Qualitatively and quantitatively the iodine reactions
of N. poeticus herrick are closer to those of N. poeticus
poetarum than to those of N. poeticus ornatus.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are lightly colored (value
25), less than in either parent, but closer to 2V. poeticus
ornatus.

With safranin the grains color very lightly at once,
and in 30 minutes they are light to moderately colored
(value 40), less than in either parent, but closer to TV.
poeticus ornatus.

In the reactions with aniline stains TV. poeticus her-
rick shows a closer relationship to TV. poeticus ornatus
than to TV. poeticus poetarum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 69° to 71° C., and of all is 76° to 78° C.,
mean 77° C.

In the temperature of gelatinization TV. poeticus her-
rick is much closer to that of TV. poeticus ornatus than to
TV. poeticus poetarum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 6 per cent of the total starch in
15 minutes; in about 5 per cent of the grains and 10 per
cent of the total starch in 30 minutes ; in about 7 per cent
of the grains and 12 per cent of the total starch in 45
minutes; in about 8 per cent of the grains and 14 per
cent of the total starch in 60 minutes. (Chart D 259.)

There are fewer grains in which a bubble is formed
than in either parent — an accentuation of a characteristic
of TV. poeticus poetarum. The lamellae are at first indis-
tinct and later become moderately distinct as in both
parents. The marginal band of material, which is the
first part of the grain to show an increased refractivity,
is of the same size and degree of refractivity as in TV.
poeticus ornatus. Gelatinization as in both parents be-
gins at various discrete points on the margin and proceeds
according to two methods, both of which are very much
like the methods described under TV. poeticus poetarum,
the main differences noted being that there are fewer
grains in which gelatinization proceeds inward from the
initial points, producing large cup-shaped hollows, and
there is somewhat less granule formation than in TV. poeti-
cus poetarum, but more than in TV. poeticus ornatus.
The gelatinized grains are as much swollen, have a thin
capsule, and are as much distorted as in TV. poeticus
poetarum.

In the reaction with chloral hydrate TV. poeticus her-
rick shows qualitatively a closer relationship to TV. poeti-
cus poetarum than to TV. poeticus ornatus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the grains and 5 per cent of the total starch in 5
minutes ; in about 2 per cent of the grains and 42 per
cent of the total starch in 15 minutes ; in about 5 per cent
of the grains and 70 per cent of the total starch in 30
minutes; in about 12 per cent of the grains and 82 per

524

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

cent of the total starch in 45 minutes; in about 15 per
cent of the grains and 90 per cent of the total starch in
GOminutes. (Chart D 260.) (See footnote, page 516.)

The hilum and lamellae are both as distinct as in
2V. poeticus poetarum. Gelatinization begins at the
hilum and progresses according to two methods which
are very similar to those already described under N.
poeticus poetarum. There are more grains in which the
second method occurs than the first, and in both methods
the fissures are finer and not so extensive, a marginal
band which extends all the way around the margin is
often formed, and the striation in this band is not so
coarse nor so distinct as in N. poeticus poetarum and
much less than in N. poeticus ornatus. The gelatinized
grains are much swollen and have as thin capsules and
are as much distorted as in N. poeticus poetarum. N.
poeticus herrick shows qualitatively a much closer rela-
tionship to N. poeticus poetarum than to N. poeticus
ornatus.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 2 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 19 per cent of the total starch in 15 minutes; in
about 31 per cent of the grains and 69 per cent of the
total starch in 30 minutes; in about 40 per cent of the
grains and 83 per cent of the total starch in 45 minutes ;
in about 53 per cent of the grains and 91 per cent of
the total starch in 60 minutes. (Chart D 262.)

The hilum and the lamellae are as distinct as in
N. poeticus * poetarum. Gelatinization begins at the
hilum and follows the two methods of procedure de-
scribed under the parents. The majority of the grains
follow closely the method described for a similar num-
ber of the grains of N. poeticus poetarum, the main
points of difference noted being that the material distal
to the hilum was not so much fissured and did not gela-
tinize with so much irregular swelling and distortion. A
larger minority than in N. poeticus poetarum follows
the second method which is very close in most of the
grains to that described in N. poeticus poetarum, and in
a few to that recorded in N. poeticus ornatus. The
gelatinized grains are as much swollen, have as thin cap-
sules and are as much distorted as in N. poeticus poe-
tarum. N. poeticus herrick shows qualitatively a closer
relationship to N. poeticus poetarum than to N. poeti-
cus ornatus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 4 per cent of
the entire number of grains and 30 per cent of the total
starch in 5 minutes; in about 26 per cent of the grains
and 56 per cent of the total starch in 15 minutes; in
about 32 per cent of the grains and 69 per cent of the
total starch in 30 minutes; in about 39 per cent of the
grains and 78 per cent of the total starch in 45 minutes ;
in about 43 per cent of the grains and 78 per cent of the
total starch in 60 minutes. (Chart D263.)

The hilum is as distinct as in the parents, and the
lamellae are as distinct as in 2V. poeticus ornatus, and
more distinct than in 2V. poeticus poetarum. Gelatiniza-
tion begins at the hilum as in the parents, and follows
two methods of procedure. The majority of the grains
are gelatinized very similarly to the method in a like num-
ber of the grains of 2V. poeticus poetarum, except that

they are not so distinctly fissured and do not swell so
irregularly or with so much distortion. A larger minor-
ity than in 2V. poeticus poetarum follows ths second
method which is very close to that described for the
majority of the grains of 2V. poeticus ornatus. The
gelatinized grains are much swollen and have as thin
capsules but are not so much distorted as in 2V. poeticus
poetarum, but somewhat more swollen and distorted than
in 2V. poeticus ornatus. 2V. poeticus herrick shows quali-
tatively a closer relationship to 2V. poeticus poetarum
than to 2V. poeticus ornatus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 82 per cent of the
entire number of grains and 98 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 264).

The hilum as in the parents is distinct and a small
bubble is less often formed there than in 2V. poeticus
ornatus but more often than in 2V. poeticus poetarum.
The lamellae are as often distinct as in 2V. poeticus poe-
tarum. Gelatinization begins at the hilum and proceeds
according to the two methods which are in general the
same for the two parents. In the majority of the grains
the method is the same as that described for the majority
of the grains of 2V. poeticus poetarum, but there is no
apparent separation by fissures of the primary from
the secondary starch, or of the secondary into concentric
groups of lamellae as in 2V. poeticus poetarum, and in this
respect this starch resembles 2V. pocticus ornatus. In
the second method some grains follow that described
under 2V. poeticus ornatus, and others that recorded
under 2V. poeticus poetarum. The gelatinized grains
are as much swollen, have as thin capsules, and are as
much distorted as in 2V. poeticus poetarum. 2V. poeticus
herrick shows qualitatively a somewhat closer relationship
to 2V. poeticus poetarum than to 2V. poeticus ornatus.

NARCISSUS POETICUS DANTE (HYBRID).

(Plate 9, fig. 54; Charts D 259 to D 264.)

HiSTOLOOic PROPERTIES.

In form the grains are usually simple and isolated,
and there are fewer compound grains and aggregates
than in either parent or in 2V. poeticus herrick. The
compound grains belong to the three types described
under both parents, the greater number to the type in
which 2 small, equal-sized grains are adherent and sur-
rounded by 4 to 8 common secondary lamella?, and only
rare grains to the two other types. The grains are as
irregular as in 2V. poeticus ornatus and 2V. poeticus her-
rick, and the irregularities are due to the same causes
as were noted in the parents and 2V. poeticus herrick;
and there are more simple grains in which primary
and secondary starch formations may be seen than in
either 2V. poeticus ornatus or 2V. poeticus herrick, but
somewhat fewer than in 2V. poeticus poetarum. The
conspicuous forms are ovoid, plano-convex, irregularly
polygonal, and nearly round. The additional forms are
triangular, pyriform, lenticular, elliptical, and irregu-
larly clam-shell-shaped. The grains are not flattened.
In form 2V. poeticus dante shows a somewhat closer rela-
tionship to 2V. poeticus ornatus than to 2V. poeticus poe-
tarum. It is more round than 2V. poeticus herrick, and
does not show such a close relationship as the other
hybrid to 2V. poeticus ornatus.

NARCISSUS.

525

The liilum, if not fissured, is as distinct as in IV.
poelicus ornalus; but it is usually fissured, not so fre-
quently as in N. poeticus poetarum or N. poeticus herrick,
but as extensively and as deeply as in N. poeticus poe-
tarum. The fissures have the following forms: (1)
Cruciate-, Y-, and T-shaped; (2) a straight line longi-
tudinally or horizontally placed; (3) an irregularly stel-
late group of fissures. The hiluni is sometimes centric,
but in the majority of the grains is eccentric from 0.453
to 0.3, usually 0.38, of the longitudinal axis. In the
character and eccentricity of the hilum N. poeticus dante
shows a closer relationship to N. poeticus poetarum than
to N. poeticus ornalus.

N. poeticus dante shows as close a relationship to
N. poeticus poetarum as does N. poeticus herrick to N.
poeticus ornalus.

The lamellae are in character, arrangement, and dis-
tinctness the same as those described under N. poeticus
poetarum. The number counted on some of the larger
grains varies from 8 to 14, usually 10. In the character
and arrangement of the lamellae a. poeticus dante shows
a closer relationship to N. poeticus poetarum than to
N. poeticus ornatus.

N. poeticus dante shows as close a relationship to
N. poeticus poetarum as IV. poeticus herrick does to
N. poeticus ornatus.

In size the grains vary from the smaller which are 5
by 5/JL, to the larger broad forms which are 38 by 50/j,,
in length and breadth. The common sizes are 32 by 32/x
and 32 by 40/x.

In size N. poeticus dante shows a closer relationship
to 2V. poeticus poetarum than to N. poeticus ornatus.

N. poeticus dante is larger than N. herrick and there-
fore not so close to N. poeticus poetarum in size.

POLAKISCOPIC PROPERTIES.

The figure is usually distinct and is rarely well
defined as in N. poeticus poetarum. The lines bisect
one another at angles of varying size and are apt to be
bisected and bent as in N. poeticus poetarum. The
figure is more often a cross than in IV. poeticus poetarum,
but the other figures described under that starch are
also seen.

The degree of polarization varies from low to very
high (value 47), somewhat lower than in IV. poeticus
ornatus, much higher than in IV. poeticus poetarum, and
the same as in the other hybrid. There is the same
amount of variation in the same aspect of a given grain
as in IV. poeticus ornatus.

With selenite as in IV. poeticus poetarum the quad-
rants are not well defined and are irregular in size and
shape. The colors are usually not pure and there are
very few grains which show a greenish tinge.

In the character of the figure and the appearances
with selenite IV. poeticus dante shows a closer relation-
ship to IV. poeticus poetarum, and in the degree of
polarization to IV. poeticus ornatus. N. poeticus dante
and IV. poeticus herrick show the same degree of close
relationship to IV. poeticus poetarum in the polarization,
figure, and the reactions with selenite, but to IV. poeticus
ornatus in the degree of polarization.
IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 45), the

same as in N. poeticus poetarum and the other hybrid,
and the color deepens with moderate rapidity until it is
very deep, becoming bluer in tint at the same time.
With 0.125 per cent Lugol's solution the grains all color
a light violet, the same as in IV. poeticus poetarum.
After heating in water until all the grains are completely
gelatinized and then adding a 2 per cent Lugol's solution
the gelatinized grains all color a moderate indigo-blue
and the solution a deep indigo-blue as in IV. poeticus
poetarum. If the preparation is boiled for 2 minutes
and then treated with an excess of 2 per cent Lugol's
solution most of the grain-residues color a light indigo-
blue, and only the capsules of some are colored. The
capsules color a red or a reddish violet, and the solution
a very deep indigo-blue as in IV. poeticus poetarum.
Qualitatively and quantitatively the iodine reactions of
IV. poeticus dante are closer to those of IV. poeticus poe-
tarum than to those of IV. poeticus ornatus. There are
no marked differences between the reactions of the two
hybrids.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at
once, and in half an hour they are lightly to moderately
colored (value 35), the same as in IV. poeticus poetarum.

With safranin the grains color lightly at once, and
in half an hour they are moderately colored (value 50)
the same as in IV. poeticus poetarum.

In the reaction with aniline stains IV. poeticus dante
shows a much closer relationship to IV. poeticus poetarum
than to IV. poeticus ornatus.

N. poeticus dante stains more than does IV. poeticus
herrick and is closer to IV. poeticus poetarum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 71.2° to 73.1° C., and of all is 74° to 76°
C., mean 75° C. The temperature of gelatinization of
IV. poeticus herrick shows a much closer relationship
to IV. poeticus ornatus than to IV. poeticus poetarum.
The temperature of gelatinization of N. poeticus dante is
lower than that of IV. poeticus herrick and is practically
mid-intermediate between IV. poeticus ornatus and IV.
poeticus poetarum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 7 per
cent of the total starch in 5 minutes ; in about 6 per cent
of the grains and 10 per cent of the total starch in 15
minutes; in about 7 per cent of the grains and 12 per
cent of the total starch in 30 minutes; in about 11 per
cent of the grains and 16 per cent of the total starch in
45 minutes; little if any further advance in 60 minutes.
(Chart D 259.)

There are a few grains in which a bubble is formed
at the hilum as in IV. poeticus herrick, and fewer than in
either parent. The lamellae are at first indistinct and
later become moderately distinct as in both parents and
IV. poeticus herrick. The marginal band of starch, which
is the first part to show an increased refractivity, is as
narrow and refractive as in IV. poeticus poetarum, and
narrower and less refractive than in either IV. poeticus
ornatus or IV. poeticus herrick. Gelatinization begins

526

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

at various discrete points on the margin and proceeds
according to two methods which are even closer to those
observed under N. poeticus poetarum than those seen in
N. poeticus herrick. The main point of difference is
that there are more grains in which gelatinization pro-
ceeds inward from the discrete points on the margin,
producing large cup-shaped hollows in the ungelatinized
material. The gelatinized grains are much swollen, have
a thin capsule, and are as distorted as in N. poeticus
poetarum. N. poeticus dante shows qualitatively a
closer relationship to N. poeticus poetarum than to N.
poeticus ornatus.

In this reaction N. poeticus dante shows qualita-
tively a somewhat closer relationship to N. poeticus
poetarum than does N. poeticus herrick.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in less than 0.5 per cent of the
grains and 34 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 67 per cent of the
total starch in 30 minutes; in about 10 per cent of the
grains and 80 per cent of the total starch in 45 minutes ;
in about 15 per cent of the grains and 88 per cent of the
total starch in 60 minutes. (Chart D 260.)

The hilum is not as distinct as in either parent, and
the lamellae are moderately distinct or indistinct as in
N. poeticus poetarum. Gelatinization begins at the
hilum and progresses according to the two methods de-
scribed under N. poeticus poetarum. There are not so
many grains which exhibit the second method described
in N. poeticus herrick, but more than in N. poeticus poe-
tarum. The fissuring is coarser and more extensive than
in N. poeticus poetarum and the striation is coarser.
The other method resembles very closely that described
under N. poeticus ornatus. The gelatinized grains are
much swollen, have as thin walls, and are as much dis-
torted as in If. poeticus poetarum. N. poeticus dante
shows qualitatively a somewhat closer relationship to N.
poeticus poetarum than to N. poeticus ornatus. N.
poeticus dante does not show so close a relationship to
N. poeticus poetarum as does N. poeticus herrick.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 37 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 75 per cent of the
total starch in 30 minutes; in about 50 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
in about 55 per cent of the grains and 94 per cent of the
total starch in 60 minutes. (Chart D 262.)

The hilum and lamellaa are as distinct as in N.
poeticus poetarum. Gelatinization begins at the hilum
and proceeds according to the two methods described
under the parents. In a smaller majority of the grains
than in either N. poeticus poetarum or N. poeticus her-
rick, the same method is seen as that described for
the majority of the grains of N. poeticus poetarum,
but the starch included between the 2 furrows is less
apt to be fissured and more apt to become a nearly
homogeneous-looking, hyaline mass as in N. poeticus
ornatus. In the minority, which are gelatinized accord-
ing to the second method described under N. poeticus

poetarum and the first described under N. poeticus orna-
tus, there is a close resemblance in many to the method
as described under N. poeticus ornatus, and in the rest
to that described under N. poeticus poetarum. The
gelatinized grains are as much swollen, have as thin
capsules, and are as distorted as in N. poeticus poetarum.
In this reaction N. poeticus dante shows qualitatively a
somewhat closer relationship to N. poeticus poetarum
than to N. poeticus ornatus. N. poeticus dante does not
show so close a relationship to N. poeticus poetarum
as does N. poeticus herrick.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 19 per cent of the total
starch in 5 minutes; in about 14 per cent of the grains
and 65 per cent of the total starch in 15 minutes; in
about 25 per cent of the grains and 72 per cent of the
total starch in 30 minutes ; in about 38 per cent of the
grains and 76 per cent of the total starch in 45 minutes ;
in about 47 per cent of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 263.)

The hilum is distinct as in the parents and the lamellae
are as distinct as in N. poeticus poetarum. Gelatiniza-
tion begins at the hilum, and proceeds according to the
two types described under N. poeticus poetarum. There
is, however, a smaller majority than in N. poeticus poe-
tarum or N. poeticus herrick in which the first type is
seen, and the grains which are gelatinized in this way are
more distinctly granular and more regularly striated,
and show less of the irregular pitted appearance and of
the irregular criss-cross fissuring than those two starches,
but they are not quite so distinctly nor so regularly
granular as in N. poeticus ornatus. There are fewer
which show the second type of gelatinization than in
either parent or in N. poeticus herrick, and those which
show this type resemble those noted in N. poeticus poe-
tarum. The gelatinized grains are much swollen and
the capsules are as thin and the grains as distorted as in
N. poeticus poetarum.

In this reaction N. poeticus dante shows qualitatively
a closer relationship to N. poeticus poetarum than to
N. poeticus ornatus.

N. poeticus dante does not show so close a relationship
to N. poeticus poetarum as does N. poeticus herrick, and
in some characteristics shows a closer relationship to
N. poeticus ornatus than does N. poeticus herrick but in
some it is much further away than is N. poeticus herrick.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the entire number of grains and 95 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 264.)

The hilum, as in the parents, is distinct and a bubble
is formed there as frequently as in N. poeticus ornatus,
and the lamellae are as often moderately distinct as in
N. poeticus ornatus. Gelatinization begins at the hilum
and progresses according to two methods already de-
scribed under the parents. The majority of the grains
follows in general the method described for a similar
number of the grains of N. poeticus poetarum and N.
poeticus herrick and are closer to N. poeticus poetarum
than to N. poeticus herrick. A larger minority, however,
than in N. poeticus poetarum and 2V. poeticus herrick

NARCISSUS.

527

follows the second method and in all are very close to that
described for the grains of N. poeticus ornatus, and
differs in various respects from N. poeticus poetarum.
The gelatinized grains are as much swollen, have as thin
capsules, and are as much distorted as in N. poeticus
poetarum.

In this reaction N. poeticus dante shows qualitatively
a somewhat closer relationship to N. poeticus poetarum
than to N. poeticus ornatus.

N. poeticus dante is not so close to N. poeticus poe-
tarum as is N. poeticus herrick and stands more nearly
midway between the two parents than does N. poeticus
herrick.

14. STARCHES OF NARCISSUS TAZETTA GRAND MON-
ARQUE, 1ST. POETICUS ORNATUS, AND N". POETAZ
TRIUMPH.

N. poeticus ornatus is described on pp. 515 to 519.

STARCH OF NARCISSUS TAZETTA GRAND MONARQUE (SEED
PARENT).

(Plate 10, fig. 55; Charts D 265 to D 286.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there is a moderate number of aggregates and a some-
what smaller number of compound grains. The com-
pound grains belong to the following three types in the
order of the frequency of their occurrence: (1) 2 or 3
moderate-sized grains inclosed in 2 or 3 common sec-
ondary lamellae; (2) a large grain to the distal end, or
rarely, to the proximal end of which a small grain has
become adherent, and the 2 grains afterward inclosed
in 1 or 2 common secondary lamellae; (3) small grains
in which a number of hila are seen in an amorphous-
appearing mass, and this surrounded by 1 or 2 common
secondary lamellae. The aggregates are usually doublets,
of equal-sized grains, or 1 large and 1 small grain, and
triplets and quadruplets in linear or compact arrange-
ment. There are also aggregates of a simple and a com-
pound grain or of 2 or 3 compound grains. A moderate
number of the isolated, simple grains may be seen which
show distinctly two periods of starch formation, the
primary being distinctly separated from the secondary
part by a deep furrow. The starches belonging to the
two periods show also a difference in their refractivity.
The grains are often irregular and the irregularities are
due to the following causes : ( 1 ) Small rounded or large
pointed protuberances from either side or the proximal
or the distal end; (2) small, irregular depressions and
elevations of the surface and margin; (3) irregular pres-
sure facets on the sides and distal end; (4) a deviation
of the long axis of some of the more slender grains. The
conspicuous forms are ovoid, pyriform, ellipsoidal, tri-
angular (isosceles or scalene), lenticular dome-shaped,
and nearly round. The additional forms are spindle-
shaped, reniform, clam-shell-shaped, and club-shaped.
Some of the broad forms are flattened, but the rest
are not.

The hilum when not fissured, is a small, round, or,
rarely, lenticular-shaped spot, which is not very distinct.
It is usually fissured and the fissures are not very deep
nor very extensive, and have the following forms: (1) A
single, short, straight, transverse, or longitudinal line;

(2) cruciate; (3) a flying-bird figure; (4) rarely, an
irregularly stellate mass of fissures. The hilum is some-
times centric, but in the majority of the grains it is
eccentric from 0.45 to 0.25, usually 0.35, of the longi-
tudinal axis.

The lamellae are usually not distinct throughout the
whole grain, but when they can be seen they appear as
moderately fine, continuous rings which have, in general,
the form of the outline of the grain. They are more
distinct near the hilum than near the margin where they
are rarely demonstrable. The entire number can not
be counted.

The size of the grains varies from the smaller, which
are 4 by 4/x, to the larger, which are 38 by 26/t and 28
by 40/j., in length and breadth. The common sizes are 20
by 24/x, and 25 by 18/t.

Comparison of the histologic characteristics of N.
poeticus ornatus and N. tazetta grand monarque shows :

Compound grains and aggregates are not so common
as in N. tazetta grand monarque, but they belong to the
same types described under that grain, except that among
the aggregates, triplets and quadruplets either linearly
or compactly arranged are not common. There are
fewer simple grains which show a well-defined distinc-
tion between a primary and a secondary starch formation.
The grains are somewhat less irregular than in N. tazetta
grand monarque, except that deviation of the axis and
consequent bending of the grain is not seen and grains
are noted in which a regular series of depressions and
elevations gives a fluted appearance to the distal surface.
These are not present in N. tazetta grand monarque. The
grains have a varied form as N. tazetta grand monarque
but there are only slight differences to be noted in the
forms. The grains are, rarely, flattened.

The hilum when not fissured is not so distinct as in
N. tazetta grand monarque. It is more often fissured
and the fissures are as deep and as extensive as in N.
tazetta grand monarque. In form they are, however,
the same. The range of eccentricity is the same in both
starches.

The lamellce are more distinct than in N. tazetta
grand monarque and are coarse instead of fine continuous
rings which are otherwise the same as those of N. tazetta
grand monarque. There are usually 9 on the larger
grains.

In size the grains are slightly smaller and there are
more broad forms and fewer elongated forms than in
N. tazetta grand monarque. The common sizes are
22 by 24/x, 24 by 24/t, and 22 by 18/t.

POLARISCOPIC PROPERTIES.

The figure is usually distinct and moderately well
defined. The lines in some grains are fine and in others
rather coarse and intersect usually at an acute angle
which varies somewhat in size. They are frequently bent
or bisected. In some grains the figure is not a cross but
has the form of a long line bisected at both ends.

The degree of polarization varies from low to very
high (value 50). In the majority of the grains the
degree of polarization is moderate to moderately high.
There is considerable variation in the same aspect of a
given grain.

With selenite the quadrants are usually not very well
defined, and are often irregular in shape and unequal

528

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in size. The colors are usually not pure. There are a
few grains which show a greenish tinge.

Comparison of the polariscopic properties of N.
poeticus ornatus and N. tazetta grand monarque shows:

The figure is no more distinct or clear-cut than in
N. tazetta grand monarque. The lines cross at an acute
angle of less variable size, and are somewhat less often
bent or bisected. The figure sometimes has the form of
an hyperbola.

The degree of polarization is the same (value 50),
with the same amount of variation between the different
grains and in the same aspect of a given grain.

With selenite the quadrants are less poorly defined
and somewhat less irregular in shape. The colors are
as often not pure as in N. tazetta grand monarque.

IODINE REACTIONS.

With 0.25 per cent of LugoPs solution, the grains
color a light to moderate violet tinged with blue (value
45), which deepens with moderate rapidity until the
grains are very deeply colored, becoming at the same time
bluer in tint. With 0.125 per cent Lugol's solution the
grains color a light violet, which deepens with moderate
rapidity until the grains are deeply colored, and at the
same time have assumed a blue tint. After heating in
water until the grains are gelatinized and then adding
2 per cent Lugol's solution, the gelatinized grains color a
moderate to moderately deep indigo-blue, and the solu-
tion a moderately deep indigo-blue. If the preparation
is boiled for 2 minutes, and then treated with an excess
of 2 per cent of Lugol's solution most of the grain-
residues are colored a moderate indigo, some a light
indigo. The capsules are colored reddish violet, and the
solution a very deep indigo-blue.

Comparison of the iodine reactions of N. poeticus
ornatus and 2V. tazetta grand monarque shows :

The grains are colored less with 0.25 (value 40) and
0.125 Lugol's solution. After heating in water until
the grains are all gelatinized and then adding a 2 per
cent Lugol's solution more of the grains are moderately
deeply colored and the solution is less deeply colored
than in 2V. tazetta grand monarque. After boiling for 2
minutes, more of the grains are moderately colored and
the solution less deeply than in 2V. tazetla grand
monarque.

ANILINE REACTIONS.

With gentian violet the grains all stain very lightly
at once, and in half an hour they are light to moderately
colored (value 40). There is no variation in depth in
the different grains, and there is often some variation in
different parts of an individual grain.

With safranin the grains all stain very lightly at
once, and in half an hour they are moderately colored
(value 45), somewhat more than with gentian violet.
There is often some variation in different parts of an
individual grain.

Comparison of 2V. poeticus ornatus and 2V. tazetta
grand monarque shows :

ANILINE REACTIONS.

With gentian violet the grains all color somewhat
less (value 35) than in 2V. tazetta grand monarque, and
there is no variation in color in the individual "rains.

With safranin the grains all color the same as in 2V.
tazetta grand monarque (value 45) and there is no varia-
tion in color in the individual grains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 73° to 75° C., and of all 76° to 77° C.,
mean 76.5° C.

Comparison of the temperature of gelatinization of
2V. poeticus ornatus and 2V. tazetta grand monarque
shows :

Mean 77.5° C. is somewhat higher (1°) than in
2V. tazetta grand monarque.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 16 per cent of the grains
and 24 per cent of the total starch in 15 minutes; in
about 28 per cent of the grains and 32 per cent of the
total starch in 30 minutes; in about 32 per cent of the
grains and 36 per cent of the total starch in 45 minutes;
in about 34 per cent of the grains and 40 per cent of the
total starch in 60 minutes. (Chart D265.)

The hilum is not distinct in a few grains, and in the
great majority a small bubble is formed there, which
remains until the reaction is nearly completed. The
lamellae are not visible at first, but later become indis-
tinctly visible in most of the grains. The grains become
more refractive in appearance after the reagent is added
and the first part to show this increased refractivity is a
narrow band of starch at the margin. Gelatinization
begins at various discrete points on the distal margin or
at the ends of protuberances, wherever they are located.
In the less resistant grains gelatinization advances with
moderate rapidity from the initial points, with some
preliminary fissuring of the ungelatinized starch; when
near the hilum the bubble swells, then shrinks and
disappears and the hilum swells suddenly, and the
proximal starch, which is the most resistant part of
the grain is rapidly gelatinized. In the more resistant
grains, the margin at the distal end is gelatinized and
this is followed by a serial separation and gelatinization „
of several distal groups of lamellre. The rest of the
grain is then invaded by fissures, and small particles are
broken off which gelatinize separately. When gelatiniza-
tion is near the hilum the bubble swells, then shrinks
and finally disappears, and the hilum swells rapidly.
The proximal starch, which is the last part of the grain
ungelatinized, rapidly assumes a more refractive appear-
ance and is then gelatinized. In the lenticular-shaped
grains a third method is noted. A broad refractive fis-
sure is seen in the long axis of the grain, and gelatiniza-
tion begins at the margin at either end of this and
advances smoothly, until the hilum, which is centric, is
reached. The hilum swells rapidly and the material
immediately surrounding it is quickly gelatinized.

The gelatinized grains are much swollen and have
rather thick capsules. They are much distorted and do
not retain much resemblance to the form of the untreated
grain.

Comparison of chloral hydrate reactions of 2V. poeti-
cus ornatus with 2V. tazett'a grand monarque shows:

NARCISSUS.

529

A bubble is not so frequently found at the hilum and
the lamella; are more distinct than in N. tazetta grand
monarque. The grain becomes more refractive in ap-
pearance after the addition of the reagent and the band
of material about the margin which is first affected in
this way is not so narrow as in N. tazetta grand monarque.
Gelatiuization begins at the ends of protuberances and
at various discrete points on the distal margin. It pro-
ceeds according to two methods instead of three as in
N. tazetta grand monarque. The method in the ma-
jority of the grains is similar to that described for the
more resistant grains of N. tazetta grand monarque,
except that nearly the entire margin, excluding a small
strip at the proximal end, is first gelatinized, and there is
no serial separation of the distal lamellae after the
preliminary gelatinization of the margin. The second
method is the same as that described for the lenticular-
shaped grains of N. tazetta grand monarque. The gela-
tinized grains are more swollen, have thin capsules, and
are more distorted than in N. tazetta grand monarque.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 25 per cent of the total starch in 15
minutes; in about 10 per cent of the grains and 75 per
cent of the total starch in 30 minutes; in about 40 per
cent of the grains and 90 per cent of the total starch
in 45 minutes; in about 50 per cent of the grains and
98 per cent of the total starch in 60 minutes. (Chart
D 266.) (See footnote, page 516.)

The hilum is distinct, and the lamellae are moder-
ately distinct in all the grains. Gelatinization begins at
the hilum and progresses according to two methods.
In the first, which is seen in a small majority of the
grains, the grain is covered by rather coarse striae, which
radiate from the hilum to the margin, and a sheaf
of fissures extends from either end of the hilum nearly
to the margin. As the less resistant material of the
grain is gelatinized and the grain swells, these fissures
increase in size and the more resistant starch on either
side is pushed to the margin where it forms a very dis-
tinctly striated (at first, indistinctly) lamellated band.
The lamellated appearance soon disappears, leaving a
coarsely striated band with a spicular inner margin. The
fissures, which originally extended nearly to the margin
from the hilum, grow wider and more extensive and in
many grains finally extend to the capsule which is then
dissolved. In other grains they merely grow wider, and
thus having divided part of the grains into granules they
separate the granules widely. The granules become
smaller and more refractive and finally disappear, and
the marginal band grows thinner and more nearly trang-
parent and loses its spicular inner border and its striated
character and becomes homogeneous in appearance. It
remains so for some time, but finally is gelatinized and
only the capsule is left. In other grains, the primary
material is divided by coarse striae and forms a striated
inner border to the marginal band. This is gelatinized
first and the rest of the process is the same as that just
described. The second method is seen in a large minor-
ity of the grains. Two fissures extend transversely or,
rarely, obliquely from the hilum on either side to the

margin, and the starch included between them and
the hilum and all but a narrow strip at the margin,
is divided by very fine fissures into fine granules which
are somewhat less fine and more distinctly visible near
the hilum. Meanwhile the more resistant material at
the proximal end and sides nearby is divided by rather
fine radiating striae, and as the granular distal portion
is gelatinized from within outward, and the grain swells,
the proximal portion (together with the narrow strip of
resistant material left around the rest of the margin)
forms a finely striated and indistinctly lamellated band
which gradually loses both the lamellated and the striated
appearance and becomes homogeneous-looking and is
finally gelatinized, the proximal portion being the most
resistant.

The gelatinized grains are much swollen, have rather
thin capsules, and are not greatly distorted. A moderate
number of grains is dissolved before gelatinization is
complete.

Comparison of the chromic acid reactions of N. poeti-
cus ornatus and N. tazetta grand monarque shows :

The hilum and larnellaa are somewhat less distinct
than in N. tazetta grand monarque. Gelatinization fol-
lows only one method, which is in general that described
for a small majority of the grains of N. tazetta grand
monarque. The main differences to be noted are — that
a sheaf of fissures only extends from the hilum toward
the distal margin and not from both sides of the hilum ;
the granules into which the fissures divide the starch are
larger and more distinct; large granules are always
formed from the material around the hilum, whether
or not a clear division may be seen between primary and
secondary starch ; the stria? dividing the rest of the grain
are not so fine and are more distinct ; the marginal band
which is formed as the less resistant material swells is
divided into two distinct portions, an outer refractive,
coarsely striated and lamellated ring, and an inner, less
refractive spicular ring with a fringed inner border.
The gelatinized grain is more swollen, has thicker cap-
sules, but is no more distorted than in N. tazetta grand
monarque, and more of the grains are dissolved before
gelatinization is complete.

The reaction with pyrogallic acid begins in rare grains
in 1 minute. Complete gelatinization was not observed
in any of the grains, less than 0.5 per cent of the entire
number, and 1 per cent of the total starch in 5 minutes ;
complete gelatinization occurs in but rare grains, less
than 0.5 per cent of the entire number, and 20 per cent
of the total starch in 15 minutes; in about 5 per cent
of the grains and 32 per cent of the total starch in 30
minutes; in about 12 per cent of the grains and 47 per
cent of the total starch in 45 minutes ; in about 38 per cent
of the grains and 78 per cent of the total starch in 60
minutes. (Charts D 267 and D 268.)

The hilum is distinct, and the lamellae are at first
moderately distinct in some grains and not distinct in
others. Gelatinization begins at the hilum and pro-
ceeds according to two methods. In the first, which is
seen in a small majority of the grains, the hilum en-
larges and the substance of the grain is divided into
spicules by coarse striae radiating from the hilum to the
margin. The less resistant starch is gelatinized and
swells, and the more resistant starch is pushed to the

530

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

margin where it forms a coarsely striated baud, the inner
border of which is of an irregular spicular character.
This is gelatinized from within outward and slowly dis-
appears. In some of these grains in which a primary
and a secondary starch formation are present, the pri-
mary starch is split into many particles of varying size,
which are later sub-divided into granules, and these
granules are scattered and line the inner border of the
marginal band which is formed of the secondary starch
and has already been described. These granules are
usually resistant and sometimes persist after the rest of
the grain is gelatinized. In the second method, which
occurs in a large minority of the grains, 2 furrows ex-
tend transversely from the hilum to the margin, and the
starch included between them, the hilum, and the mar-
gin, becomes more refractive in appearance and then
loses its lamellar structure, changing to a mass of fine
granules. The proximal material meanwhile is rather
finely striated, and as the distal material slowly gela-
tanizes this in connection with a strip of resistant starch
around the rest of the margin forms a striated marginal
band which, if the reaction is long continued (as it
usually is), is usually cracked in many places. The
distal material in the interior of the grain is gelatinized
first, then the marginal material, that at the proximal end
being the last to go. The gelatinized grains are much
swollen, have rather thin capsules, and are not greatly
distorted.

Comparison of pyrogallic acid reaction of N. poeticus
ornatus and N. tazetta grand monarque shows :

The hilum is as distinct, but the lamella? are some-
what less distinct than in If. tazetta grand monarque.
Gelatinization progresses according to two methods which
are in general the same as those described under N.
tazetta grand monarque. In the first, which occurs in
a majority of the 'grains and which is the same as that
which is observed in a small majority of the grains of N.
tazetta grand monarque, the main points of difference
noted are that rather large granules are always formed of
the material immediately around the hilum, whether
there is a clear division between the primary and the
secondary starch or not, and the striation of the rest
of the grain is finer and a lamellated appearance persists
for some time in the marginal band. In the second type
there is no appearance of granulation in the distal ma-
terial, but it becomes merely a homogeneous-looking,
refractive mass which is slowly gelatinized. The gela-
tinized grains are more swollen and have thicker capsules
than in N. tazetta grand monarque, but are not so much
distorted.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in but rare grains, less
than 0.5 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 8 per
cent of the grains and 14 per cent of the total starch in
15 minutes; in about 12 per cent of the grains and 26
per cent of the total starch in 30 minutes ; in about 18
per cent of the grains and 31 per cent of the total starch
in 45 minutes; in about 25 per cent of the grains and
42 per cent of the total starch in 60 minutes. (Chart
D269.)

The hilum is distinct and a bubble is not observed
to form in it in any grain. The lamellae are at first
moderately distinct in some grains, and are not distinct in

others, later they are more prominent in a small majority
of the grains. Gelatinization begins at the hilum which
swells somewhat, and from this point two methods of
procedure are seen. In the less resistant grains, which
are in the majority, the grain is divided into spicules
by coarse striae, and these spicules are in turn divided
into rows of coarse granules by the separation of the
lamellae from one another. As gelatinization proceeds
from the hilum toward the margin, these granules are
gelatinized, except those formed from the material just
at the margin which are resistant and remain for some
time bordered on the inner side by a delicate, nearly
transparent, rather feathery mass of starch which prob-
ably represents the nearly gelatinized inner material
of the grain and which remains apparently unaffected
after the marginal starch has been completely gelati-
nized. In a moderate number of these grains, there
is a division into periods of primary and secondary starch
formation, and in such grains the primary deposit is split
into particles of varying size or number which either
speedily become subdivided into granules that are scat-
tered to line the inner border of the marginal band
formed from secondary starch, or, rarely, remain clumped
in the center of the grain while the secondary starch is
gelatinized around them. In any case they are very
resistant and often persist after all the rest of the grain
is gelatinized. The second method of gelatinization
occurs in a large minority of the grains, and consists
in the extension from the hilum to the margin of 2
transverse fissures or furrows. The portion included
between them and the hilum and the distal margin be-
comes more refractive and is then divided by fine fissures
into a great number of small granules which are not
arranged like the lamellae. The proximal material in
the meantime becomes coarsely striated, but shows no
distinct lamellae, and as the grain swells it forms a mar-
ginal band at the proximal end and sides nearby, of
which the outer border is composed of refractive granules,
and is continuous with a similar border of granules
around the entire margin. The granular material distal
to and at the sides of the hilum is gelatinized first,
and then the proximal starch and finally the marginal
granular ring.

The gelatinized grains are much swollen and have
rather thin capsules, but are not greatly distorted. A
number of grains are partially dissolved before gela-
tinization is complete.

Comparison of the nitric acid reactions of N. poeticus
ornatus and N. tazetta grand monarque shows :

The hilum is as distinct and the lamellae are some-
what less distinct but later are obscured. The grains
are gelatinized according to three types as in N. tazetia
grand monarque, and which differ from those described
under this starch in that there is a majority of grains
in which coarse particles are formed of the primary starch
about the hilum, and these fragments or particles re-
main larger and are not so much subdivided as in N.
tazetta grand monarque; and the second type of gela-
tinization which is seen less often is accompanied by much
less fissuration and granulation than in N. tazetta
grand monarque. The gelatinized grains are more swol-
len and have thicker capsules but are not so much dis-
torted as those of N. tazetta grand monarque.

NARCISSUS.

531

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 62 per cent of
the entire number of grains and 86 per cent of the total
starch in 2 minutes ; in about 95 per cent of the grains
and in more than 99 per cent of the total starch in
5 minutes; in more than 99 per cent of the grains and
total starch in 10 minutes. (Chart D 270.)

The hilum is distinct and a small bubble is formed
there in a great majority of the grains. The lamellae are
moderately distinct in most of the grains and indistinct
in others. Gelatinization begins at the hilum and pro-
gresses according to two methods. In the first, which is
seen in a small majority of the grains, the starch imme-
diately surrounding the hilum, which can often be dis-
tinguished as a primary starch formation, is divided by
many coarse striae, and the secondary starch becomes
more refractive in appearance and apparently loses its
lamellar character. The less resistant starch in both
primary and secondary starches is gelatinized and the
grain swells, the more resistant material of both being
pushed to the margin. The secondary deposit forms an
outer, homogeneous-looking, refractive band which is
lined on the inside by a striated, fringed border of the pri-
mary starch which is more resistant than the secondary
starch, and which remains for some time after the rest of
the grain is completely gelatinized, but which gradually
grows thinner and more refractive and is finally also
gelatinized. In the second method, which occurs in a
large minority of the grains, 2 furrows extend trans-
versely from either side of the hilum to the margin and
the material between them and the hilum, and the margin
quickly melts down into a granular mass which is then
gelatinized with much irregular swelling and consider-
able distortion of the capsule. The proximal material
meanwhile becomes more refractive and is pushed to the
proximal margin where it forms a homogeneous-looking
refractive band which, after the distal material is gelati-
nized, becomes thinner and more nearly transparent until
it too is gelatinized and only the capsule is left. The
gelatinized grains are much swollen, have rather thin
capsules and are much distorted.

Comparison of the sulphuric acid reactions of N.
poeticus ornalus and N. tazetta grand monarque shows :

A bubble is not so frequently formed at the hilum,
and the hilum and lamellae are not, usually, so distinct
as in N. tazetta grand monarque. Gelatinization pro-
gresses according to two methods, which are, in general,
the same as those described under N. tazetta grand mon-
arque. In the first, which is described for a small ma-
jority of the grains of N. tazetta grand monarque and
which is seen in a larger number of the grains of N.
poeticus ornatus, the main differences noted are: that
the material immediately surrounding the hilum, which
is not always distinguishable as a primary starch forma-
tion before the reagent is added, is separated from the
rest of the grain by a fissure and is broken into 3 or 4
pieces. The remainder of the substance of the grain
forms a homogeneous-looking, refractive, marginal band
around the inner border of which the particles of the
primary material are first arranged, and then divided into
a mass of granules which are soon gelatinized. In the
second method which is seen in but few grains there are

no essential differences noted between the two starches.
The gelatinized grains are not so much swollen, have
thicker capsules, and are not quite so much distorted as
in N. tazetta grand monarque.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 73 per cent of
the total starch in 5 minutes; in about 37 per cent of
the grains and 90 per cent of the total starch in 15
minutes; in about 57 per cent of the grains and 95
per cent of the total starch in 30 minutes; in about 77
per cent of the grains and 97 per cent of the total starch
in 45 minutes; in about 83 per cent of the grains and 98
per cent of the total starch in 60 minutes. (Chart

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 0.5
per cent of the entire number of grains and 16 per cent
of the total starch in 5 minutes ; in about 8 per cent of
the grains and 32 per cent of the total starch in 15 min-
utes; in about 10 per cent of the grains and 38 per cent
of the total starch in 30 minutes; in about 14 per cent
of the grains and 42 per cent of the total starch in 45
minutes ; in about the same percentage of the grains and
46 per cent of the total starch in 60 minutes. (Chart
D272.)

Gelatinization begins with the swollen hilum and
proceeds along sharply defined fissures; the margin at
the proximal end and sides nearby is the most resistant.
The gelatinized grains are swollen but not usually dis-
torted so that they resemble the form of the untreated
grain.

Comparison of the potassium hydroxide reactions of
N. poeticus ornatus and N. tazetta grand monarque
shows :

Gelatinization begins and proceeds about the same
as in N. tazetta grand monarque. The margin of the
larger grains is less resistant than in N. tazetta grand
monarque. Scattered among these larger grains are
some of medium size which are quite resistant; a larger
proportion of these are present than in N: tazetta grand
monarque which causes a smaller disparity between the
percentage of the grains and the total starch gelatinized.
The gelatinized grains are swollen and not usually dis-
torted as in N. tazetta grand monarque.

The reaction with potassium iodide begins in 30 sec-
onds. Complete gelatinization occurs in but rare grains,
less than 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 5
per cent of the grains and 17 per cent of the total starch
in 15 minutes; in about 14 per cent of the grains and
55 per cent of the total starch in 30 minutes; in about
20 per cent of the grains and 69 per cent of the total
starch in 45 minutes ; in about 38 per cent of the grains
and 75 per cent of the total starch in 60 minutes. ( Chart
D273.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 8
per cent of the entire number of grains and 39 per cent
of the total starch in 5 minutes; in about 31 per cent of
the grains and 62 per cent of the total starch in 15 min-
utes ; in about 54 per cent of the grains and 76 per cent

532

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of the total starch in 30 minutes; in about 63 per cent
of the grains and 89 per cent of the total starch in 45
minutes; in about 66 per cent of the grains and 9-i per
cent of the total starch in 60 minutes. (Chart D 274.)

The reaction with potassium sulphide begins in a
few grains in 1 minute. Complete gelatinization occurs
in less than 0.5 per cent of both the entire number of
grains and total starch in 5 minutes; in less than 0.5
per cent of the total starch in 15 minutes; still com-
plete gelatinization is observed in but rare grains and
1 per cent of the total starch in 30 minutes; in about
the same number of grains and 2 per cent of the total
starch in 45 minutes; in about the same number of
grains and total starch in 60 minutes. (Chart D 275.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 5 per cent of
the total starch in 5 minutes; in about 19 per cent of
the grains and 43 per cent of the total starch in 15 min-
utes; in about 25 per cent of the grains and 58 per cent
of the total starch in 30 minutes; in about 39 per cent
of the grains and 73 per cent of the total starch in 45
minutes ; in about 48 per cent of the grains and 78 per
cent of the total starch in 60 minutes. (Chart D 276.)

The reaction with sodium sulphide begins in about 30
seconds. Complete gelatinization occurs in about 0.5
per cent of the entire number of grains and 2 per cent of
the total starch in 5 minutes; in about 1 per cent of
the grains and 7 per cent of the total starch in 15 min-
utes ; in about 6 per cent of the grains and 28 per cent
of the total starch in 30 minutes; in about 12 per cent
of the grains and 40 per cent of the total starch in 45
minutes; in about 16 per cent of the grains and 50 per
cent of the total starch in 60 minutes. (Chart D 277.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 39 per cent of the
total starch in 5 minutes; in about 76 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 99 per cent of the grains and over 99 per cent
of the total starch in 30 minutes. (Chart D 278.)

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 1
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and 14
per cent of the total starch in 30 minutes; in about 5
per cent of the grains and 39 per cent of the total starch
in 45 minutes; in about 11 per cent of the grains and
42 per cent of the total starch in 60 minutes. (Chart
D279.)

The reaction with uranium nitrate begins in but
rare grains in 1 minute. Complete gelatinization was not
observed in any grains and the reaction has begun in but
few, and less than 0.5 per cent of the total starch is
gelatinized in 5 minutes; complete gelatinization occurs
in about 0.5 per cent of the entire number of grains
and 3 per cent of the total starch in 15 minutes ; in about
the same percentage of the grains and 4 per cent of the
total starch in 30 minutes; in about 1 per cent of the
grains and 5 per cent of the total starch in 45 minutes ;

in about the same percentage of both the grains and total
starch in 60 minutes. (Chart D 280.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization was not
observed in any grains and about 1 per cent of the total
starch is gelatinized in 5 minutes; complete gelatiniza-
tion occurs in about 3 per cent of the entire number of
grains and 8 per cent of the total starch in 15 minutes;
in about 10 per cent of the grains and 33 per cent of the
total starch in 30 minutes ; in about 14 per cent of the
grains and 53 per cent of the total starch in 45 minutes ;
in about 22 per cent of the grains and 60 per cent of the
total starch in 60 minutes. (Chart D 281.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization was not observed
in any of the grains and but slight progress is made in
the reaction, less than 0.5 per cent of both the grains
and total starch gelatinized in 5 minutes; complete
gelatinization is still not observed in any grains and
about 1 per cent of the total starch gelatinized in 15
minutes; complete gelatinization occurs in about 0.5 per
cent of the grains and 2 per cent of the total starch in
30 minutes; little if any further progress noted in 45
and 60 minutes, respectively. (Chart D 282.)

The reaction with copper nitrate begins in a very
few grains in 1 minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 4 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and
6 per cent of the total starch in 30 minutes ; in about the
same percentage of the grains and 7 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 9 per cent of the total starch in 60
minutes. (Chart D 283.)

The reaction with cupric chloride begins in a few
grains in 1 minute. Complete gelatinization was not
observed in any of the grains and 0.5 per cent of the
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 30 minutes; in about 2 per cent of the
grains and 4 per cent of the total starch in 45 minutes;
in about the same percentage of the grains and 5 per cent
of the total starch in 60 minutes. (Chart D 284.)

The reaction with barium chloride has begun in but
few grains by a slight deepening of the fissures in 2
minutes. Complete gelatinization does not occur in any
of the grains and the process has begun in but few in
5 minutes; very little if any advance occurs in 15, 30,
45, and 60 minutes, respectively. (Chart D 285.)

The reaction with mercuric chloride begins in very
rare grains in 2 minutes. Complete gelatinization was
not observed in any of the grains and the reaction had
begun in but very few in 5 minutes ; complete gelatiniza-
tion was not observed in any of the grains and in only 0.5
per cent of the total starch in 15 minutes; complete
gelatinization occurs in rare grains, less than 0.5 per
cent of the entire number of grains and 2 per cent of the
total starch in 30 minutes; only rare grains are com-
pletely and 3 per cent of the total starch gelatinized in
45 minutes; and about the same amounts of both the
grains and total starch in 60 minutes. (Chart D 286.)

NARCISSUS.

533

NARCISSUS POETAZ TRIUMPH (HYBRID).

(Plate 10, fig. 57; Charts D 265 to D 286.)

HISTOLOGIC PROPERTIES.
In form the grains are usually simple and isolated.
Compound grains and aggregates are not so frequently
seen as in N. tazetta grand monarque, but more fre-
quently than in N. poetlcus ornatus. The compound
grains belong to two types, which are seen in both
parents: (1) 2 moderate-sized grains inclosed in 2 or
3 common secondary lamella?; (2) a large grain, to the
side or distal end of which a small grain has become
adherent, and both later inclosed in 1 or 2 common
secondary lamellae. The aggregates have the same num-
bers and kinds of grains and arrangement as in N.
tazetta grand monarque. There are also somewhat fewer
simple grains than in N. tazetta grand monarque in
which a clear differentiation can be made between a
primary and a secondary starch formation; but there
are more than in N. poeticus ornatus^. The grains are
more irregular in form than in either parent, in which
respect they more nearly resemble N. tazetta grand mon-
arque, and the irregularities are due to the same causes
as in the parents. The conspicuous forms are ovoid,
triangular (usually scalene), plano-convex, pyriform,
and dome-shaped. The additional forms are reniform,
spindle-shaped, lenticular, quadrilateral with rounded
angles, and club-shaped. The grains are as often flat-
tened as in N. tazetta grand monarque, and more often
than in N. poeticus ornatus. In form N. poetaz triumph
shows a somewhat closer relationship to N. tazetta grand
monarque than to N. poeticus ornatus.

The hilum when not fissured is as distinct as in N.
poeticus ornatus. It is more often fissured and the
fissures are deeper and more extensive than in either
parent, and in this respect the resemblance is somewhat
closer to N. poeticus ornatus. The fissures have the same
arrangement as in both parents. The hilum is sometimes
centric, but in the majority of the grains it is eccentric
from 0.42 to 0.25, usually 0.35, of the longitudinal axis.

In the character of the hilum N. poetaz triumph shows
a somewhat closer relationship to N. poeticus ornatus
than to 2V. tazettfi grand monarque. The degree of eccen-
tricity is the same in all three starches.

The lamella are as often not distinct, and are as
fine and have the same general arrangement as far as
could be observed as in N. tazetta grand monarque. The
number on the grains can not be determined. In the
character of the lamella N. poetaz triumph shows a
somewhat closer relationship to N. tazetta grand mon-
arque than to 2V. poeticus ornatus; but there are no
great differences between either parents and hybrid with
regard to the lamellae.

The grains in size vary from the smaller which are
4 by 4/A to the larger broad forms which are 34 by 42/u,
and the larger elongated forms which are 40 by 28/^ in
length and breadth. The common sizes are 24 by 30/*
and 32 by 26ft,. In size and proportions the grains show
a somewhat closer relationship to 2V. tazetta grand mon-
arque than to 2V. poeticus ornatus, though the common
size is larger than in either parent.

POLARISCOPIC PROPERTIES.

The figure is moderately distinct and as poorly de-
fined as in 2V. poeticus ornatus. The lines usually cross

at an acute angle which is not very variable in size, and
they are sometimes bent and bisected as in 2V. poeticus
ornatus. The figure has sometimes the form of an hyper-
bola or a long line bisected at both ends.

The degree of polarization varies from low to very
high (value 50), the same as in both parents. There
is the same amount of variation in the same aspect of a
given grain.

With selenite the quadrants are as poorly defined and
as irregular in shape and as unequal in size as in 2V.
poeticus ornatus. The colors are usually not pure as in
both parents.

In the character of the figure and in the appearances
with selenite, 2V. poetaz triumph shows a somewhat closer
relationship to 2V. poelicus ornatus than to 2V. tazetta
grand monarque. There is no difference to be noted in
the degree of polarization of the three starches.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a light to moderate violet tinged with blue (value
40), the same as in 2V. poeticus ornatus, and then deepen
with moderate rapidity until all the grains are very deeply
colored and have assumed" more of a bluish tint. With
0.125 per cent Lugol's solution, the grains all color a
light violet, the same as in 2V. poeticus ornatus, the color
deepens with moderate rapidity until they are deeply
colored and have assumed a bluish tinge. After heating
in water until all the grains are completely gelatinized
and then adding a 2 per cent Lugol's solution the grains
all color a moderate or moderately deep indigo-blue, and
the solution colors a moderate indigo-blue as in 2V.
poeticus ornatus. If the preparation is boiled for 2
minutes and then treated with an excess of 2 per cent
Lugol's solution, the grain-residues color a light to mod-
erate indigo-blue, the capsules a red or reddish violet,
and the solution a very deep indigo as in 2V. poeticus
ornatus. Qualitatively and quantitatively the reaction of
2V. poetaz triumph with iodine shows a closer relationship
to 2V. poeticus ornatus than with 2V. tazetta grand
monarque.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 32), less than in either parent, but closer
to 2V. poeticus ornatus.

With safranin the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 40), less than in either parent whose
values correspond. In the reaction with gentian violet
2V. poetaz triumph shows a closer relationship to 2V. poeti-
cus ornatus than to 2V. tazetta grand monarque. Noth-
ing is shown by the reaction with safranin.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 73° to 75° C., and of all is 76° to 77° C.,
mean 76.5° C.

The temperature of gelatinization of 2V. poetaz
triumph is the same as that of 2V. tazetta grand monarque.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 4 per cent of the total

534

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

starch in 5 minutes; in about 22 per cent of the grains
and 28 per cent of the total starch in 15 minutes; in about
46 per cent of the grains and 50 per cent of the total
starch in 30 minutes ; in about 48 per cent of the grains
and 53 per cent of the total starch in 45 minutes; in
about 52 per cent of the grains and 56 per cent of the
total starch in 60 minutes. (Chart D 265.)

In a smaller majority of the grains than in N. tazetta
grand monarque a small bubble is formed at the hilum
and the lamellae are never more distinct than in that
starch. The grains become refractive in appearance after
the reagent is added and the first part to show this in-
creased refractivity is a rather narrow band of material
about the margin, which is as narrow and refractive
as in N. tazetta grand monarque. Gelatinization in both
parents begins at the ends of protuberances or at various
discrete points on the distal margin and progresses ac-
cording to two methods which are very close to the
two described under N. tazetta grand monarque for the
more resistant and the lenticular-shaped grains. The
main points of difference noted, being that in the first
method, there are not so many grains in which serial
separation and gelatinization of the distal lamellae take
place, and gelatinization proceeds with less fissuring
and separation of particles from the ungelatinized ma-
terial. The second method in the lenticular grains is the
same as in both parents. The gelatinized grains are as
much swollen, have as thick capsules, and are as much
distorted as in N. tazetta grand monarque. N. poetaz
triumph shows qualitatively a closer relationship to N.
tazetta grand monarque than to N. poeticus ornatus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 13 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 75 per cent of the total starch in 15 minutes ;
in about 45 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 65 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 88 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart D 266.) (See foot-
note, page 516.)

The hilum and lamellae are as distinct as in N. tazetta
grand monarque. Gelatinization begins at the hilum
and progresses in general according to the two methods
described under N. tazetta grand monarque. A small
majority, less even than in N. tazetta grand monarque,
follows the method described for a small majority of the
grains of that starch, and the main differences noted are
that the material around the hilum is more often divided
into granules, and the striae dividing the unfissured
material are coarser — in these two respects showing a
resemblance to N. poeticus ornatus. In the second
method, which is not seen at all in 2V. poeticus ornatus,
the only points of difference are that the stria? which
divide the material at the proximal end are coarser
and the granules into which the distal material is divided
are not so fine and are more distinct. The gelatinized
grains are as much swollen, have as thick capsules, and
are no more distorted than in N. tazetta grand monarque.

In the reaction with chromic acid N. poelaz triumph
shows qualitatively a closer relationship to N. tazetta
grand monarque than to N. poeticus ornatus.

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization was not
observed in any of the grains and of only 3 per cent of the
total starch in 5 minutes ; in about 3 per cent of the entire
number of grains and 25 per cent of the total starch in
15 minutes; in about 27 per cent of the grains and 75
per cent of the total starch in 30 minutes ; in about 41 per
cent of the grains and 86 per cent of the total starch in
45 minutes ; in about 58 per cent of the grains and 95 per
cent of the total starch in 60 minutes. (Chart D 267.)

The hilum is as distinct as in both parents, and the
lamella? are as distinct as in N. tazetta grand monarque.
Gelatinization begins at the hilum and progresses accord-
ing to the two methods, which are in general the same
in both parents. In the first method, which is seen in a
smaller proportion of the grains than in N. tazetta
grand monarque, the chief difference is that there are
more grains in which the material around the hilum is
broken up into large particles which are more resistant
than the rest of the grain, not so many, however, as in
N. poeticus ornatus. In the second method which is seen
in a large minority of the grains there are no marked
differences between the hybrid and N. tazetta grand
monarque.

The gelatinized grains are as much swollen, have
as thin capsules, and are as much distorted as in N.
tazetta grand monarque. N. poetaz triumph shows
qualitatively a somewhat closer relationship to N. tazetta
grand monarque than to N. poeticus ornatus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains
and 60 per cent of the total starch in 15 minutes; in
about 41 per cent of the grains and 74 per cent of the
total starch in 30 minutes; in about 54 per cent of the
grains and 86 per cent of the total starch in 45 minutes ;
in about 62 per cent of the grains and 88 per cent of the
total starch in 60 minutes. (Chart D 269. )v

The hilum is as distinct as in the parents, and the
lamellae are as distinct as in N. tazetta grand monarque,
and are later obscured only to appear again in some
grains as in that starch. Gelatinization begins at the
hilum and follows two methods of procedure as in the
parents, but they are closer to the methods described
under N. tazetta grand monarque than those recorded
under N. poeticus ornatus, except that in the first method
in which gelatinization occurred evenly in all directions
from the hilum, there are more in which a primary and
secondary starch formation may be seen, with the conse-
quent deposit of resistant particles from the primary
starch, but there are not so many of these as in N. poeticus
ornatus. In the second method described in which two
furrows or fissures extend transversely or obliquely from
the hilum to the margin, there are somewhat fewer gran-
ules found, and these are not so fine as in N. tazetta
grand monarque.

The gelatinized grains are as much swollen and have
as thick capsules and are as much distorted as in N.
tazetta grand monarque. N. poetaz triumph shows
qualitatively a somewhat closer relationship to N. tazetta
grand monarque than to N. poeticus ornatus.

NARCISSUS.

535

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 87 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 270.)

The hilum and lamellae are as distinct and a bubble is
as frequently formed at the hilum as in N. poeticus orna-
tus. Gelatinization begins at the hilum and progresses
according to the two methods described under both
parents. The first method, which is noted in an even
smaller majority of the grains than in N. tazetta grand
monarque, is more like that seen in N. tazetta grand
monarque than in N. poeticus ornatus; the only differ-
ence noted is that in some grains the primary is separated
from the secondary starch by a fissure, and remains
unaffected as the secondary starch is gelatinized around it.
When this process is complete, it gelatinizes as would an
ordinary simple grain. In the second method no differ-
ences are noted between the three starches.

The gelatinized grains are as much swollen, have as
thin capsules, and are as much distorted as in N. tazetta
grand monarque. N. poetaz triumph shows qualitatively
a somewhat closer relationship to N. tazetta grand mon-
arque than to N. poeticus ornatus.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 90 per cent of the
total starch in 5 minutes ; in about 70 per cent of the
grains and 98 per cent of the total starch in 15 minutes ;
in about 86 per cent of the grains and 99 per cent of the
total starch in 30 minutes; in about 88 per cent of the
grains and in over 99 per cent of the total starch in 45
minutes ; in about 93 per cent of the grains and in over
99 per cent of the total starch in 60 minutes. (Chart
D271.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 90 per cent of
the total starch in 5 minutes ; in about 9 per cent of the
grains and 64 per cent of the total starch in 15 minutes;
in about 28 per cent of the grains and 75 per cent of the
total starch in 30 minutes ; in about 47 per cent of the
grains and 86 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 91 per cent of the
total starch in 60 minutes. (Chart D 272.)

Gelatinization begins and proceeds about the same
as in both parents. The fissures are less clearly defined
in many of the grains and the margin is less resistant
in the larger ones than in both parents. Scattered among
these larger, quickly gelatinizing grains are those of me-
dium size which are less resistant ; the proportion of these
grains is greater than in either parent, but they are less
resistant than in N. poeticus ornatus.

The gelatinized grains are swollen as in both parents,
but more distortion is present and more do not bear so
great a resemblance to the forms of the untreated grains
as the parents.

The reaction with potassium iodide begins in 30 sec-
onds. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes ; in aboiit 15 per cent of the
grains and 57 per cent of the total starch in 15 minutes ;
in about 21 per cent of the grains and 75 per cent of the

total starch in 30 minutes; in about 31 per cent of the
grains and 85 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 90 per cent of the
total starch in 60 minutes. (Chart D 273.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 33
per cent of the entire number of grains and 67 per cent
of the total starch in 5 minutes; in about 58 per cent
of the grains and 83 per cent of the total starch in 15
minutes; in about 71 per cent of the grains and 92 per
cent of the total starch in 30 minutes; in aboiit 71 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; in about 83 per cent of the grains and 98
per cent of the total starch in 60 minutes. (Chart
D 274.)

The reaction with potassium sulphide begins in a few
grains in 30 seconds. Complete gelatinization was not
observed in any grains and occurs in 5 per cent of the
total starch in 5 minutes; in about 1 per cent of the
grains and 9 per cent of the total starch in 15 minutes ;
in about 1 per cent of the grains and 11 per cent of the
total starch in 30 minutes; in about 2 per cent of the
grains and 13 per cent of the total starch in 45 minutes ;
in about 2 per cent of the grains (the same as above)
and 14 per cent of the total starch in 60 minutes . (Chart
D275.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 14 per
cent of the entire number of grains and 31 per cent of the
total starch in 5 minutes; in about 34 per cent of the
grains and 65 per cent of the total starch in 15 minutes ;
in about 58 per cent of the grains and 85 per cent of the
total starch in 30 minutes ; in about 65 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 72 per cent of the grains and 92 per cent of the
total starch in 60 minutes. (Chart D 276.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 18 per cent of
the total starch in 5 minutes ; in about 27 per cent of
the grains and 60 per cent of the total starch in 15 min-
utes ; in about 42 per cent of the grains and 75 per cent
of the total starch in 30 minutes; in about 44 per cent
of the grains and 80 per cent of the total starch in 45
minutes ; in about 51 per cent of the grains and 85 per
cent of the total starch in 60 minutes. (Chart D 277.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 33 per
cent of the entire number of grains and 55 per cent of
the total starch in 5 minutes ; in over 99 per cent of both
grains and total starch in 15 minutes. (Chart D 278.)

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 9 per cent of
the total starch in 5 minutes ; in about 8 per cent of the
grains and 47 per cent of the total starch in 15 minutes;
in about 14 per cent of the grains and 56 per cent of the
total starch in 30 minutes ; in about 23 per cent of the
grains and 65 per cent of the total starch in 45 minutes;
in about 26 per cent of the grains and 72 per cent of the
total starch in 60 minutes. (Chart D 279.)

The reaction with uranium nitrate begins in a few
grains immediately. Complete gelatinization was not

536

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

observed in any grains and 5 per cent of the total starch
is gelatinized in 5 minutes ; complete gelatinization occurs
in about 2 per cent of the entire number of grains and
14 per cent of the total starch in 15 minutes ; in about 3
per cent of the grains and 20 per cent of the total starch
in 30 minutes ; in about 6 per cent of the grains and 25
per cent of the total starch in 45 minutes ; in about the
same percentage of both the grains and total starch in
60 minutes. ( Chart D 280. )

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 25 per cent of
the total starch in 5 minutes ; in about 28 per cent of the
grains and 67 per cent of the total starch in 15 minutes ;
in about 47 per cent of the grains and 75 per cent of the
total starch in 30 minutes; in about 54 per cent of the
grains and 81 per cent of the total starch in 45 minutes;
in about 62 per cent of the grains and 83 per cent of the
total starch in 60 minutes. (Chart D 281.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in but rare
grains, less than 0.5 per cent, and 1 per cent of the total
starch in 5 minutes; in about 0.5 per cent of the grains
and 3 per cent of the total starch in 15 minutes; in about
1 per cent of the grains and 5 per cent of the total starch
in 30 minutes; in about 2 per cent of the grains and

6 per cent of the total starch in 45 minutes ; little if any
further progress in 60 minutes. (Chart D 282.)

The reaction with copper nitrate begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes ; in about 10 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 16 per cent of the grains and 36 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and a slight advance in the total starch in
45 minutes ; in about the same percentage of the grains
and 38 per cent of the total starch in 60 minutes. (Chart
D283.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the grains and 5 per cent of the total
starch in 5 minutes; in about 5 per cent of the grains
and 10 per cent of the total starch in 15 minutes ; in about

7 per cent of the grains and 12 per cent of the total
starch in 30 minutes; in about the same percentage of
the grains and 16 per cent of the total starch in 45 min-
utes; in about 8 per cent of the grains and 19 per cent
of the total starch in 60 minutes. (Chart D 284.)

The reaction with barium chloride begins by a slight
gelatinization around the fissures in 2 minutes. Com-
plete gelatinization does not occur in any of the grains
and the process has begun in but few grains in 5 minutes ;
very slight advance in 15 minutes; complete gelatiniza-
tion occurs in very rare grains and has advanced very
little, about 1 per cent of the total starch gelatinized in
30 minutes ; very slight if any advance is found in 45 and
60 minutes, respectively. (Chart D 285.)

The reaction with mercuric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 4 per
cent of the total starch in 5 minutes ; in about 2 per cent

of the grains and 5 per cent of the total starch in 15 min-
utes; in about 3 per cent of the grains and 10 per cent
of the total starch in 30 minutes; in about 4 per cent of
the grains and 11 per cent of the total starch in 45 min-
utes; in about 5 per cent of the grains and 12 per cent
of the total starch in 60 minutes. (Chart D 286.)

15. STAECHES OF NARCISSUS GLORIA MUNDI, N.

POETICUS ORNATUS, AND N. FIERY CKOSS.

Starch of N. poeticus ornalus is described on pp. 515
to 519.

N". GLORIA MUNDI (SEED PARENT).

(Plate 10, fig. 58; Charts D 287 to D 292.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
There are a few compound grains and a moderate num-
ber of small aggregates. The compound grains belong
to two types: (1) 2 or 3 small grains adherent and
inclosed in 4, 5, or 6 common secondary lamellae so that
they are at the proximal end of a large grain; (2) from
6 or 8 hila in an amorphous appearing mass of starch
which is surrounded by 2 or 3 common secondary lamellae.
The aggregates are usually of 2 or 3 small, equal-sized
grains linearly arranged, but occasionally consisting of an
irregular mass of small grains. There are a few aggre-
gates which consist of a compound and a simple grain.
Some of the grains show definite primary and secondary
starch-formation. The grains are often irregular in form
and the irregularities are due to the following causes:
(1) One or more large pointed protuberances from the
sides and proximal or distal end; (2) shallow, irregular
depressions and elevations in the surface and margin ;
(3) a bending of the longitudinal or transverse axes of
the slender grains; (4). one or more poorly defined pres-
sure facets at the distal end of some grains. The con-
spicuous forms are lenticular, ovoid, broad, ellipsoidal,
irregularly quadrilateral with rounded corners, plano-
convex, and triangular with straight or rounded base.
The additional forms are nearly round, pyriform, irregu-
larly polygonal, dome-shaped, and club-shell-shaped. The
grains are not flattened except some of the larger broad
forms, and these, when viewed on edge, appear to have
a lenticular form.

The hilum, when not fissured, is a small, round, or
lenticular-shaped spot which is not very distinct. It is
usually fissured and the fissures have the following
forms: (1) T, Y, or cruciate; (2) a small, straight, or
curved transverse or longitudinal line; (3) flying-bird
shape; (4) and an irregularly stellate group of fissures.
The hilum is sometimes centric, but in the great majority
of grains is eccentric from 0.42 to 0.27, usually 0.37,
of the longitudinal axis.

The lamellae are usually not distinct, but they can be
seen in a moderate number of grains. They are rather
coarse, continuous rings which all have in general the
form of the outline of the grain. In the grains which
have primary and secondary starch-formations clearly
visible, the lamella? are seen only in the secondary part.
The number of the lamellae can not be determined as the
whole number can not be demonstrated on any one grain.

The grains vary in size from the smaller which are 4
by 4/i, to the larger which are 32 by 40/t, in length and

NARCISSUS.

537

breadth. The common sizes are 22 by 28/u, 24 by 30^,
and 28 by 22p.

Comparison of the histologic characteristics between
N. poeticus ornatus and N. gloria mundi shows :

Compound grains and aggregates are less often seen
than in N. gloria mundi. The aggregates have the same
appearance and arrangement, and the compound grains
belong to three types instead of two. The one not seen
in N. gloria mundi consists of a large grain to the side
or distal end of which a small grain has become adherent
and later both are inclosed in 1 to 3 common secondary
lamellae. There are more grains in which a primary and
a secondary starch-formation may be clearly seen. The
grains are as irregular as those of N. gloria mundi and
the irregularities are due to the same causes with addition
of the following: Regular radiating elevations and de-
pressions of the surface giving a fluted appearance ; and
small notches or depressions, one on either side of the
proximal apex. Ovoid forms are more common and reni-
form grains are seen which are not present in N. gloria
mundi. The grains are less broad and rounded and
more pointed than in N. gloria mundi.

The hilum is not very distinct, and is not so fre-
quently nor so extensively fissured as in N. gloria mundi,
and the most common forms are not the T, Y, and cru-
ciate, but a single longitudinal, transverse, or oblique
line which may be somewhat branched. It is, as a rule,
somewhat more eccentric than in JV. gloria mundi.

The lamellce are much more often moderately distinct
and somewhat coarser than in N. gloria mundi; other-
wise the character and arrangement are the same.

In size the grains are usually somewhat smaller than
in N. gloria mundi, the common sizes being 22 by 24/t,
24 by 24/i, and 22 by 18/x, or, on the whole, slightly
smaller than in N. gloria mundi.

POLARISCOPIC PROPERTIES.

The figure is usually distinct and moderately well
denned though the lines usually become broader and
poorly defined near the margin. The lines cross one an-
other at acute angles which vary considerably in size.
They are often bent and occasionally bisected and some
multiple figures are seen. The figure is not always a
cross but may have the form of a conjugate hyperbola or
of a long line bisected at both ends.

The degree of polarization varies from low to very
high, usually moderate or moderately high (value 60).
There is commonly considerable variation in a given
aspect of a single grain.

With selenite the quadrants are usually moderately
well defined, unequal in size, and often irregular in shape.
In the majority of the grains the colors are not pure and
a number have a greenish tinge.

Comparison of the polariscopic properties between
N. poeticus and N. gloria mundi shows :

The figure is usually more distinct and better defined,
and the lines do not cross at angles of such widely vary-
ing size, nor are they so often bent or bisected, and only
occasionally does the figure take the form of an hyperbola.

The degree of polarization is (value 50) less than in
N. gloria mundi, and there are more of a moderate de-
gree and less of a moderately high degree than in those
11

grains. There is somewhat less variation in a given
aspect of the same grain.

With selenite the quadrants are more often well de-
fined and less irregular in shape. The colors are not so
often pure and there are fewer grains which have a
greenish tinge than in N. gloria mundi.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 50),
which deepens with moderate rapidity until all the grains
are very deeply colored. The color has more of a bluish
tint as it deepens. With 0.125 per cent Lugol's solution
the grains all color a light violet at once and deepen
with moderate rapidity until all are deeply colored and
have a bluish tint. After heating in water until all the
grains are gelatinized and then treated with a 2 per cent
Lugol's solution, the gelatinized grains all color a mod-
erate or moderately deep indigo-blue, and the solution
a deep indigo. If the preparation is boiled for 2 min-
utes and then treated with an excess of a 2 per cent
Lugol's solution the grain-residues all color a light or
light to moderate indigo-blue, the capsules a red or a
reddish violet, and the solution a very deep indigo-blue.

Comparison of the iodine reactions between N. poeti-
cus ornatus and N. gloria mundi shows :

With 0.25 and 0.125 per cent Lugol's solutions the
grains color less than in N. gloria mundi, and when
heated until they all are gelatinized and also boiled for
2 minutes and then treated with a 2 per cent Lugol's
solution the reactions are the same as in N. gloria mundi.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 40). The grains are all equally colored
and there is no variation in depth in the different parts
of the individual grains.

With safranin the grains all color, very lightly at once,
and in 30 minutes they are moderately colored (value 40)
to the same depth as with gentian violet.

Comparison of the aniline reactions between N. poeti-
cus ornatus and N. gloria mundi shows :

With gentian violet N. poeticus ornatus stains very
much less (value 30), and with safranin it colors some-
what more (value 45) than N. gloria mundi.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 71° to 72.8° C., and of all is 74° to
75° C., mean 74.5° C.

Comparison of the temperature reactions between N.
poeticus ornatus and N. gloria mundi shows :

The temperature of gelatinization of IV. poeticus
ornatus is higher by about 3° C. than that of N. gloria

mundi.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes ; in about 3 per cent of the grains
and 8 per cent of the total starch in 15 minutes ; in about
12 per cent of the grains and 27 per cent of the total starch
in 30 minutes; in about 19 per cent of the grains and

538

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

33 per cent of the total starch in 45 minutes; in about
24 per cent of the grains and 35 per cent of the total
starch in 60 minutes. (Chart D 287.)

The hilum is at first indistinct, until a small bubble
is formed there in most of the grains. The lamellae
also are indistinct at first in all the grains, but later
become moderately distinct in a small majority and
remain indistinct in the rest. The grains all become
somewhat more refractive, the first portion of the grain
to be so affected is a rather narrow band of starch
at the margin. Gelatinization begins at discrete points,
usually protuberances from the distal margin or sides
nearby, and sometimes from the proximal end or sides
nearby, and proceeds from these points as if converging
toward a common center, hollowing out deep, cup-shaped
cavities in the grain as it advances. The substance of
the grain becomes brilliantly refractive just in advance
of gelatinization and is invaded by rather indistinct
fissures which separate particles of varying size. As
the process of gelatinization nears the hilum, the bubble
usually shrinks and disappears, or swells first, and then
shrinks and disappears; and in the majority of the grains
a refractive fissure is seen to form and extend from the
hilum through the center of the ungelatinized material
to the gelatinized portion, splitting the ungelatinized
portion into two parts which are separated rather widely
and gelatinize independently of one another, one usually
becoming gelatinous before the other. In some grains the
fissure from the hilum does not form and gelatinization
continues from the distal margin until the proximal end
is reached, the starch at the proximal end being the
most resistant in all the grains.

The gelatinized grains are somewhat swollen and
have thin capsules, they are much distorted, and do not
retain any resemblance to the form of the untreated
grain.

Comparison of the Moral hydrate reactions between
N. poeticus ornatus and N. gloria mundi shows :

A bubble is formed in somewhat fewer grains and
the lamellae are more distinct than in N. gloria mundi.
The grains become more refractive in appearance and
the band of material at the margin, which is the first
part so affected, is broader than in N, gloria mundi.
Gelatinization progresses according to two methods. The
majority of the grains are gelatinized rather differently
from those of N. gloria mundi, the main points of differ-
ence being that gelatinization extends first around the
whole margin which is first partially separated from the
rest by a fissure, except a small portion at the proximal
end; it then proceeds inward with more fissuring and
separation of particles from the ungelatinized material.
The second method which occurs in the lenticular-shaped
grains is not seen in N. gloria mundi. The gelatinized
grains are more swollen, have thinner capsules, and
are more distorted than in N. gloria mundi.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the total
starch in 5 minutes ; in less than 1 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 4 per cent of the grains and 65 per cent of the
total starch in 30 minutes; in about 21 per cent of the
grains and 82 per cent of the total starch in 45 minutes ;
in about 26 per cent of the grains and 90 per cent of

the total starch in 60 minutes. (Chart D 288.) (See
footnote, page 516.)

The hilum is distinct and the lamellae are not very
distinct at first, but become more distinct as the reac-
tion progresses. Gelatinization begins at the hilum and
progresses according to but one method in all but rare
grains. Two furrows or, in many grains, actual fissures
proceed from the hilum transversely or slightly obliquely
to the margin, and just distal to these fissures and parallel
with them a number of irregular fissures (looking like
a sheaf of wheat or straw) radiate from the hilum. The
rest of the starch included between the original fur-
rows or fissures and the margin becomes finely granu-
lar, except a rather narrow portion at the margin, which
is striated and has a spicular inner border. The less
resistant material begins to gelatinize and the grains
to swell. The fissures become wider and the part of the
grain which they traverse is divided into rather coarse
granules that are quickly gelatinized. The material
at the proximal end and sides nearby, which is the most
resistant part of the grain, is striated and, as the grain
swells, is pushed to the margin where it, with the narrow
band of material around the rest of the margin, forms a
marginal band that is gelatinized more rapidly at the
distal end and remains at the proximal end for a long
time after the rest of the grain is gelatinized.

The gelatinized grains are much swollen, have rather
thin capsules, and are somewhat but not greatly dis-
torted. The capsule in a number of the grains is dis-
solved at one point before gelatinization is complete,
the contents flow out gradually and are dissolved, leaving
only a portion of the capsule which is slowly dissolved.

Comparison of the chromic acid reactions between
N. poeticus ornatus and N. gloria mundi shows :

The hilum and lamella are both more distinct.
Gelatinization progresses according to two types,
neither of which is seen in N. gloria mundi. In the
majority of the grains the material immediately sur-
rounding the hilum is divided by fissures into large
granules, and longitudinal fissures extend to the distal
margin from the hilum. The rest of the material of
the grain is divided by coarse strias. The less resistant
starch is gelatinized especially between the hilum and
the distal end, the more resistant material forms a mar-
ginal band consisting of two layers, an outer striated
and lamellated, and an inner spicular one. The in-
terior of the grain meanwhile is filled with rather coarser
granules which gelatinize more rapidly than the marginal
band. The marginal band is gelatinized more rapidly
at the distal end than elsewhere, and finally only the
capsule is left. The second method is very much like
the first, except that the granules are formed from the
primary starch and are very resistant, and there is only
one part to the band at the margin, and this is striated
and lamellated. The gelatinized grains are not so much
swollen, have thicker capsules, and are less distorted than
in N. gloria mundi. Fewer grains are dissolved before
gelatinization is complete than in N. gloria mundi.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 18 per cent of the total starch in 15 minutes; in
about 17 per cent of the grains and 65 per cent of the

NARCISSUS.

539

total starch in 30 minutes; in about 30 per cent of the
grains and 78 per cent of the total starch in 45 minutes ;
in about 48 per cent of the grains and 91 per cent of the
total starch in 60 minutes. (Charts D 289 and D 290.)

The hilum is distinct and a bubble is never formed
there. The lamellae are moderately distinct in many
grains and not distinct in others. Gelatinization begins
at the hilum and progresses according to but one method.
Two furrows or actual fissures extend horizontally or
with varying degrees of obliquity from the hilum nearly
to the margin, and the starch included between these
furrows, the hilum, and the margin is divided first
by rather coarse striae and then by fissures, and finally
all but a narrow band of material at the margin loses
its original structural appearance and becomes a mass
of fine granules, which gelatinize slowly from the hilum
toward the margin. This is accompanied by some swell-
ing of the grain. The substance at the proximal end and
sides, which is the most resistant part of the grain, be-
comes rather coarsely striated and as the grain swells is
pushed to the margin where it, in connection with the
narrow band of starch around the rest of the margin,
forms a continuous marginal band which gelatinizes very
slowly and which if not gelatinized after it has been
treated from half to 1 hour by the reagent becomes
cracked in many places. The gelatinized grains are
much swollen, have rather thick capsules, and are not
much distorted.

Comparison of the pyrogallic-acid reactions between
N. poeticus ornatus and N. gloria mundi shows :

The hilum and lamellae are somewhat more distinct.
Gelatinization progresses according to two methods, of
which the one seen in the great majority of the grains is
not seen in any of the grains of N. gloria mundi. The
starch immediately surrounding the hilum is split into
a great number of rather coarse granules, and the rest of
the material of the grain is divided by very fine striae.
The less resistant starch is gelatinized and the grain
swells slowly, pushing the more resistant material to the
margin, where it forms a finely striated and lamellated
band around the inner border of which are arranged the
granules formed from the deposit nearest the hilum.
These granules are very resistant and though they slowly
grow smaller and more refractive they remain for some
time after the rest of the grain is gelatinized. The
marginal band is seen to consist of two layers, an inner
spicular and an outer striated and lamellated portion.
The inner portion is gelatinized first and then, slowly,
the outer portion, which after the reagent has been acting
for half to 1 hour is cracked in various places. In a
minority of the grains the same method of gelatinization
occurs as in N. gloria mundi, except that there are no
granules formed in the starch distal to the hilum
and in the furrows from the hilum, and the striae at the
proximal end are finer. The gelatinized grains are as
much swollen, have the same thickness of capsules, and
are as much distorted as in N. gloria mundi.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 8 per cent of the
total starch in 5 minutes; in about 10 per cent of the
grains and 23 per cent of the total starch in 15 minutes;
in about 14 per cent of the grains and 47 per cent of the
total starch in 45 minutes; in about 19 per cent of the

grains and 55 per cent of the total starch in 45 minutes ;
in about 33 per cent of the grains and 61 per cent of the
total starch in 60 minutes. (Chart D 291.)

The hilum is distinct and no bubble is observed to
form there. If fissures already exist there, they become
wider and more extensive. The lamellae are distinct
and evidences of a lamellar structure persist for a long
time after the grain has been, apparently, completely
gelatinized. Gelatinization begins at the hilum and in
all but rare grains follows one method of procedure.
Two fissures or furrows extend transversely or with
varying degrees of obliquity from the hilum nearly to the
margin, the starch just around the hilum is divided
into an irregular mass of large granules and the material
comprehended between them and the hilum and the distal
margin, which comprises the greater part of the grain,
becomes more refractive in appearance, and then is
divided by rather coarse striae into granules which are
arranged in rows corresponding to the arrangement of
the lamellae. These are gelatinized from the hilum out-
ward to the margin, and the 3 marginal rows, while
losing their granular appearance, retain it for a long time
after gelatinization is apparently complete. The ma-
terial at the proximal end and sides nearby, which is
more resistant, has in the meantime become coarsely
striated, and as the grain swells this material forms a
striated and lamellated band which becomes first granu-
lar, and then loses this appearance, and retains merely
the suggestion of a lamellar arrangement, as in the other
parts of the margin of the grain. This is all lost, how-
ever, when the grain is completely gelatinized.

The gelatinized grains are much swollen and have
rather thin capsules, but are not much distorted and
retain some resemblance to the form of the untreated
grain.

Comparison of the nitric-acid reactions between N.
poeticus ornatus and N. gloria mundi shows:

The hilum and lamellae are somewhat more distinct
than in N. gloria mundi. Gelatinization begins at the
hilum and in the great majority of the grains does not
follow the same type of procedure as is noted in practi-
cally all the grains of N. gloria mundi. The hilum
swells somewhat and in many of the grains the material
immediately surrounding the hilum, which probably
represents a primary starch formation, is split up into
particles of varying size and shape, and the material
surrounding it, which represents a secondary starch
formation, becomes striated and as the grain swells
forms a striated, non-lamellated marginal band. The
particles of primary starch are very resistant and per-
sist in some grains when the rest of the starch has
been gelatinized. In a minority of the grains the same
method of gelatinization occurs as in N. gloria mundi,
except that the granules formed are finer and there is
more fissuring at the margin, but less in the inner part
of the grain.

The gelatinized grains are as swollen and do not have
thin capsules, and are as distorted as in N. gloria mundi.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 88 per cent of
the entire number of grains and 99 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 292.)

540

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The hilum is moderately distinct and no bubble is
observed there. The lamellae are not distinct, but can
be seen in many grains. Gelatinization begins at the
hilum and progresses according to but one method in all
but rare grains. Two furrows or actual fissures proceed
transversely, rarely obliquely, from either side of the
hilum nearly to the margin and become wider and more
branched as gelatinization and swelling progress. The
starch included between them and the hilum and the
margin, becomes finely granular, except a narrow band
of material at the margin. The finely granular material
gelatinizes with much irregular swelling and distortion
of the capsule. The proximal deposit, meanwhile, is
pushed to the margin, where it forms a homogeneous-
looking band which is continuous with the narrow band
of starch around the rest of the margin. The mar-
ginal material gelatinizes rather slowly, especially that
at the proximal end which often persists for a long time
after the rest of the grain is gelatinized.

The gelatinized grains are much swollen, have rather
thick capsules, and are somewhat distorted ; they do not
retain any resemblance to the form of the untreated
grain.

Comparison of the sulphuric-acid reactions between
N. poeticus ornatus and N. gloria mundi shows :

The hilum is more distinct than in N. gloria mundi
and a bubble is sometimes formed there. The lamellae
are always visible and are more distinct. Gelatinization
progresses according to two methods. That noted in the
majority of the grains is seen in only rare grains in
N. gloria mundi. The starch immediately surrounding
the hilum is split into 3 or 4 pieces, and the bubble if
present swells, then shrinks., and finally disappears.
The less resistant material gelatinizes and the remaining
substance of the grain is pushed to the margin, where it
forms a homogeneous-looking refractive band, and the
3 or 4 particles formed from the material surrounding
the hilum are converted into a mass of fine granules
which are soon gelatinized. The marginal band becomes
slowly thinner and more nearly transparent until this
starch also is gelatinized and only the capsule is left.
In the second method, which resembles that described
under N. gloria mundi, the main differences noted were :
the persistence of a lamellar arrangement in the gran-
ules formed from the material distal to the hilum and the
2 furrows extending from the hilum to the margin, and
the greater refractivity of the starch which is pushed
to the margin.

The gelatinized grains are more swollen, have capsules
of the same thickness, and are more distorted than in
N. gloria mundi.

NARCISSUS FIERY CROSS (HYBRID).

(Plate 10, fig. 60; Charts D 287 to D 292.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are a few aggregates and some compound grains,
more than in N. poeticus ornatus but less than in N.
gloria mundi. The compound grains belong to the two
types described under N. gloria mundi. There are as
many grains as in N. poeticus ornatus in which a clear
distinction may be seen between a primary and a second-
ary starch formation. The grains are as irregular in
form, and the irregularities are due to the same causes

as in N. gloria mundi. The conspicuous forms are,
ovoid, plano-convex, dome-shaped, and triangular. The
additional forms are lenticular, reniform, nearly round,
and pyriform. The grains are somewhat rounded in form
as in N. gloria mundi, and not so often pointed as in
N. poeticus ornatus.

In form N. fiery cross shows a somewhat closer
relationship to If. gloria mundi than to N. poeticus
ornatus.

The hilum when it is not fissured is as distinct as in
N. gloria mundi, but it is usually fissured, not quite so
extensively as in N. gloria mundi, but more than in IV.
poeticus ornatus; the forms most frequently noted are
also like those most frequently seen in N. gloria mundi.
The forms of the fissures are: (1) T, Y, or cruciate
shapes; (2) a short straight or curved line, placed trans-
versely or longitudinally; (3) a flying-bird figure; (4)
an irregularly stellate group of fissures. The hilum is
sometimes centric, but in the great majority of the grains
it is eccentric from 0.4 to 0.21, usually 0.33, of the longi-
tudinal axis.

In the character of the hilum N. fiery cross shows a
closer relationship to N. gloria mundi, but in the degree
of eccentricity closer to N. poeticus ornatus.

The lamella, as in N. gloria mundi, usually can not
be seen, and in the grains in which some can be demon-
strated they have the same character and arrangement
as in N. gloria mundi. The number can not be deter-
mined. In the character and arrangement of the lamelke
N. fiery cross shows a somewhat closer relationship to
N. gloria, mundi than to N. poeticus ornatus.

• In size the grains vary from the smaller which are
4 by 4/i, to the larger which are 26 by 40/*, and 34 by
40/i, in length and breadth. The common sizes are 26
by 30/*, 24 by 28/x, and 24 by 24/u. In size IV. fiery cross
shows a somewhat closer relationship to IV. gloria mundi
than to IV. poeticus ornatus.

POLABISCOPIC PROPERTIES.

The figure, as in IV. poeticus ornatus, is distinct and
is usually not well defined, and the lines show the same
amount of increase in size near the margin. The lines
cross at nearly the same angle in all the grains as in
IV. poeticus ornatus, but are more often bent and bisected
than in those grains, though not quite so often as in
IV. gloria mundi. The figure is sometimes hyperbolic
and sometimes a long line bisected at both ends, as in
IV. gloria mundi.

The degree of polarization varies from low to very
high (value 50), the same as in IV. poeticus ornatus,
and there is the same amount of variation in a given
aspect of the same grain as in IV. poeticus ornatus.

With selenite the quadrants, as in IV. poeticus ornatus,
are usually not well defined, and are unequal in size and
somewhat irregular in shape. The colors are usually not
pure, and there is the same number with a greenish tinge
as in IV. poeticus ornatus.

In the degree of polarization, the character of the
figure and the appearances with selenite IV. fiery cross
shows a closer relationship to IV. poeticus ornatus than to
IV. gloria mundi.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a moderate violet tinged with blue (value 60), the

NARCISSUS.

541

same as in N. gloria mundi, and the color deepens with
moderate rapidity until the grains are very deeply
colored with a much bluer tint. With 0.125 per cent
Lugol's solution, the grains all color a light violet, the
same as in N. gloria mundi, and the color deepens with
moderate rapidity until they are deeply colored. If the
grains are heated in water until they are completely
gelatinized and then treated with a 2 per cent Lugol's
solution the gelatinized grains color a moderate or a
moderately deep indigo-blue and the solution a deep
indigo-blue as in both parents. If the preparation is
boiled for 2 minutes and then treated with an excess
of 2 per cent Lugol's solution the grain-residues all color
a light or a light moderate indigo; the capsules a red
or a reddish violet, and the solution a very deep indigo,
as in both parents.

Quantitatively the reaction with iodine is the same as
in N. gloria mundi; qualitatively there are no noticeable
differences between the hybrid and the parents.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in half an hour they are light to moderately
colored (value 35), midway between N. gloria mundi and
N. poeticus ornatus.

With safranin the grains all color very lightly at once,
and in 30 minutes they are all light to moderately colored
(value 40), the same as in N. gloria mundi.

In the reaction with aniline stains N. fiery cross shows
with safranin a closer relationship to a, gloria mundi
than to N. poeticus ornatus. With gentian violet it is
midway between the two parents.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 71° to 72° C., and of all is 73.5° to
75.5° C., mean 74° C.

The temperature of gelatinization of N. fiery cross
is closer to that of N. gloria mundi (mean 74.5°) than to
that of N. poeticus ornatus (mean 77.5° C.).

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrat.e begins in a few
grains in 2 minutes. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 1 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 5 per cent of
the total starch in 30 minutes; in about 5 per cent of
the grains and 9 per cent of the total starch in 45
minutes ; in about 7 per cent of the grains and 13 per
cent of the total starch in 60 minutes. (Chart D 287.)

The hilum in distinctness and in the size of the
bubbles formed is the same as in N. gloria mundi, but
the latter appear in more grains than in N. gloria mundi,
and in many more than in N. poeticus ornatus. The
lamellae, as in the parents, are at first indistinct, but
later are as distinct as in N. gloria, mundi. The grains
become more refractive, the first part of the grain to
show this change is a rather narrow marginal band,
which is as narrow and as refractive as in N. gloria
mundi. Gelatinizaton begins usually at one or two
points at the distal margin, rarely at so many different
points as in either parent. The progress of gelatiniza-
tion is very similar to that described under N. gloria

mundi, only it is smoother, more even in all parts of the
grain, and accompanied by less fissuring than in that
starch — accentuations of characteristics of N. gloria
mundi.

The gelatinized grains are much swollen, as in the
parents, and have as thin capsules and are as much dis-
torted as in N. gloria mundi.

In this reaction N. fiery cross shows qualitatively
a much closer relationship to N. gloria mundi than to
N. poeticus ornatus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 3 per cent of the
total starch in 5 minutes ; in less than 0.5 per cent of the
grains and 12 per cent of the total starch in 15 minutes;
in about 5 per cent of the grains and 60 per cent of
the total starch in 30 minutes; in about 25 per cent of
the grains and 85 per cent of the total starch in 45
minutes; in about 65 per cent of the grains and 95 per
cent of the total starch in 60 minutes. (Chart D 288.)
(See footnote, page 516.)

The hilum is as distinct as in N. gloria mundi, but
not so distinct as in N. poeticus ornatus, and the lamellae
are never so distinct as in either parent. Gelatinization
begins at the hilum and in a great majority of the grains
progresses according to the method described under N.
gloria mundi, the process being very nearly the same,
except that there is more extensive and deeper fissuring
of the part of the grain which is included between the 2
transverse furrows or fissures which are projected from
the side of the hilum ; and the striae seen in the proximal
deposit are coarser and more distinct. A rather small
minority follows the method described for the majority
of the grains of N. poeticus ornatus. The gelatinized
grains are much swollen, have as thin capsules, and are
no more distorted than in N. gloria mundi. In this
reaction N. fiery cross shows qualitatively a much closer
relationship to N. gloria mundi than to N. poeticus
ornatus.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 3 per cent of the total
starch in 5 minutes; in about 3 per cent of the grains
and 23 per cent of the total starch in 15 minutes ; in about
28 per cent of the grains and 70 per cent of the total
starch in 30 minutes ; in about 43 per cent of the grains
and 86 per cent of the total starch in 45 minutes; in
about 54 per cent of the grains and 92 per cent of the
total starch in 60 minutes. (Chart D289.)

The hilum and lamellte are as distinct as in N. gloria
mundi. Gelatinization begins at the hilum and pro-
ceeds according to two methods. In the great majority
of the grains the method is that described for all the
grains of N. gloria mundi, and with certain modifications
for a minority of the grains of N. poeticus ornatus. In
a small minority it is the same as that described for a
majority of the grains of N. poeticus ornatus, except
that the strife which divide the grains are not so fine and
the lamellated appearance in the marginal band is more
persistent.

The gelatinized grains are as much swollen, have as
thick capsules, and are as much distorted as in the
parents.

542

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

In this reaction N. fiery cross shows qualitatively a
closer relationship to N. gloria mundi than to N. poeticus
ornatus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 12 per cent of the total starch in 15 minutes ; in about
13 per cent of the grains and 30 per cent of the total
starch in 30 minutes ; in about 23 per cent of the grains
and 54 per cent of the total starch in 45 minutes ; in about
27 per cent of the grains and 60 per cent of the total
starch in 60 minutes. (Chart D 291.)

The hilum and lamellae are as distinct as in N. gloria
mundi, Gelatinization begins at the hilum as in the
parents. In most of the grains the method of procedure
is that described under N. gloria mundi; but in a mod-
erate number it is the same as that in the majority of the
grains of N. poeticus ornatus, except that the striae are
not so coarse and the lamellar appearance of the marginal
band remains for a long time as in N. gloria mundi.

The gelatinized grains are much swollen and have
as thin capsules and are as distorted as in N. gloria
mundi.

In this reaction N. fiery cross shows qualitatively a
closer relationship to N. gloria mundi than to N. poeticus
ornatus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the entire number of grains and 97 per cent of the total
starch in 2 minutes; in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 5 min-
utes. (Chart D 292.)

The hilum and lamellae are as distinct and a bubble is
seen at the hilum as frequently as in N. poeticus ornatus.
Gelatinization begins at the hilum and progresses accord-
ing to the two methods, both of which have been described
under N. poeticus ornatus and one only under N. gloria
mundi. The great majority, however, follow very closely
the one described under N. gloria mundi, which is also
seen with some minor differences in a minority of the
grains of N. poeticus ornatus. A rather small minority
follows) the method described for the majority of the
grains of N. poeticus ornatus. The gelatinized grains
are as much swollen, have as thick capsules, and are as
distorted as in N. gloria mundi. In this reaction N.
fiery cross shows qualitatively a closer relationship to
N. gloria mundi than to N. poeticus ornatus.

16. STARCHES OF NARCISSUS TELAMONIUS PLENUS,
N. POETICUS ORNATUS, AND N. DOUBLOON.

Starch of N. poeticus ornatus is described on pages
515 to 519.

N. TELAMONIUS PLENUS (SEED PARENT).
(Plate 11, fig. 61; Charts D 293 to D 298.)

HISTOLOGIC PBOPERTIES.

In form the grains are usually simple and isolated,
but there are a moderate number of aggregates and a
somewhat smaller number of compound grains. The
compound grains belong to the following three types in
their order of frequency of occurrence: (1) 8 or 9 hila
in an amorphous-looking mass of starch which is sur-
rounded by 1 or 2 common secondary lamellae; (2) a

doublet in which a small grain has become adherent to
the side or distal end of a large grain, both having
been inclosed by 2 or 3 common secondary lamella; (3)
2 small equal-sized grains which have become adherent
and later surrounded by 7 or 8 common secondary
lamella. The aggregates consist of 2 or 3 grains which
may be of equal or unequal size and linearly arranged.
There is a great number of simple grains in which a
clear division may be seen between the primary deposit
and secondary layers of starch. The grains are usually
regular in form, and any irregularities which occur are
due to the following causes: (1) A few small or large
depressions and elevations in the surface and margin;
(2) a greater development of one side or of one part of
the distal end than the rest; (3) 1 or 2 rather small,
pointed or rounded protuberances from the sides or either
end. The conspicuous forms are ovoid, elliptical, nearly
round, and triangular with rounded base and angles.
The additional forms are plano-convex, lenticular, irreg-
ularly polygonal, pyriform, and dome-shaped. The
grains are not flattened.

The hilum, when not fissured, is usually a distinct
round or, rarely, lenticular spot. It is usually fissured,
but not deeply nor extensively, and the fissures have the
following form: (1) A single short, straight, or rarely
curved transverse, oblique, or, rarely, longitudinal line
which is sometimes branched; (2) a small Y, T, or
cruciate figure; (3) a flying-bird figure; (4) an irregu-
larly stellate mass of fissures. The hilum is sometimes
centric, but in the great majority of the grains it is
eccentric from 0.46 to 0.23, usually 0.33, of the longi-
tudinal axis.

The lamellce are moderately distinct, rather coarse,
continuous rings which all follow the form of the outline
of the grain. In those grains in which there are primary
and secondary starch formations, the lamellae are more
distinct in the secondary than in the primary part of the
grain. The number counted on the larger grains varies
from 6 to 12, usually 10.

In size the grains vary from the smaller which are
4 by 4/t, to the larger which are 34 by 44/t and 28 by
4:4(1, in length and breadth. The common sizes are 26 by
22/i, 26 by 26/t, and 26 by 28/i.

Comparison of the histologic characteristics between
N. poeticus ornatus and N. telamonius plenus shows :

There are not so many aggregates, but the same num-
ber of compound grains which belong to the three types
described in N. telamonius plenus; but those belonging
to the second and third types described under that starch
are more numerous than those described under the first
type. There are fewer grains in which a primary and a
secondary starch formation may be observed. The grains
are irregular in form, and the irregularities are due to
the first and third causes enumerated in N. telamonius
plenus and also to: (1) poorly defined pressure facets;
(2) more or less regular, radiating elevations and de-
pressions giving a fluted appearance; (3) to 2 notches
on either side of the proximal apex. The forms of the
grains are much the same in the two starches.

The hilum is not so distinct, but more often and more
deeply and extensively fissured, and the fissures have
the same forms and the same order of frequency of occur-
rence. The degree of eccentricity is also very nearly the
same, but is somewhat more in N. telamonius plenus.

NAECISSUS.

543

The lamellce are not so distinct nor so coarse and do
not always follow so closely the form of the outline of
the grain.

In size those of N. poeticus ornatus are slightly
smaller than those of N. telamonius plenus.

POLARISCOPIC PROPERTIES.

The figure is usually distinct and moderately well
defined. The lines intersect at a right angle or an acute
angle, are rarely bent, and never observed to be bisected.
There are sometimes 5 or 6 lines instead of 4. Occasion-
ally the figure is not a cross, but has the form of a
conjugate hyperbola.

The degree of polarization varies from low to very
high (value 45), most of the grains being moderate and
very few high or very high. There is rarely a variation
in a given aspect of a single grain.

With selenite the quadrants are usually clear-cut, and
are unequal in size but regular in shape. The colors are
usually not pure and few show a greenish tinge.

Comparison of the polariscopic properties between
N. poeticus ornatus and N. telamonius plenus shows:

The figure is not so distinct nor so well denned.
The lines usually cross at an acute angle and are more
often bent, and sometimes are bisected. The figure is
more often a conjugate hyperbola or a long line bisected
at both ends.

The degree of polarization is higher than in N. tela-
monius plenus (value 50), as there are proportionately
more grains with a high to a very high degree of polariza-
tion. There is more often a variation in the degree of
polarization of the different parts of a given aspect of
the same grain.

With selenite the quadrants are not so well defined
and are more irregular in form. The colors are more
often pure and there are more grains which show a
greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color at once a moderate violet tinged with blue (value
45), and the color deepens with moderate rapidity until
it is very deep, the bluish tinge increasing as the color
deepens. With 0.125 per cent Lugol's solution the
grains all color a light violet, which deepens with moder-
ate rapidity, becoming bluish in tint, until they are
deeply colored. After heating in water until all the
grains are gelatinized and then adding a 2 per cent
Lugol's solution, the gelatinized grains all color a moder-
ate indigo-bine and the solution a deep indigo. If the
preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution most of
the grain-residues color a light indigo, but in some only
the capsule is colored — the capsule a reddish violet and
the solution a very deep indigo-blue.

Comparison of the iodine reactions between N. poeti-
cus ornatus and N. telamonius plenus shows:

Writh 0.25 and 0.125 per cent Lugol's solution the
grains color less than in N, t.elamonius plenus. After
heating in water and boiling the gelatinized grains, the
grain-residues are more deeply colored and the solution
less deeply colored than in N. telamonius plenus.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately

colored (value 40). The grains are all colored to the
same depth and there is no variation of different parts
of the individual grain.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
50), more than with gentian violet. The grains are all
colored to the same depth, and there is no variation of
different parts of the individual grains.

Comparison of the aniline reactions between N. poeti-
cus ornatus and N. telamonius plenus shows:

With gentian violet the grains are colored much less
(value 30) and with safranin they are colored less but not
so much less as with gentian violet (value 45).

TEMPEKATUHE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 70° to 72° C., and of all is 73° to 75° C.,
mean 74° C.

Comparison of the temperature reactions between N.
poeticus ornatus and N. telamonius plenus shows :

The temperature of gelatinization of N. poeticus
ornatus is higher— 77° to 78° C., mean 77.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 2 per cent of the total starch
in 5 minutes; in about 9 per cent of the grains and 11
per cent of the total starch in 15 minutes; in about
18 per cent of the grains and 20 per cent of the total
starch in 30 minutes ; in about 20 per cent of the grains
and 22 per cent of the total starch in 45 minutes; in
about 22 per cent of the grains and 24 per cent of the
total starch in 60 minutes. (Chart D 293.)

The hilum is moderately distinct in the small number
of grains in which a bubble is not formed. In a large
majority a small bubble, and in a few rare grains a large
bubble, is soon formed at the hilum, and remain there
unchanged until the reaction is nearly at an end. The
lamellae are visible in a moderate number of grains, but
are not very distinct. The grains become somewhat
more refractive after the addition of the reagent, and the
first part of the grain to show this change is a rather
broad band of material at the margin. Gelatinization
begins at the distal margin and progresses in two differ-
ent ways. In the less resistant grains various discrete
points on the margin are affected first, and from these
points gelatinization spreads first along the whole distal
margin and then towards the hilum. It is preceded
by some longitudinal fissuring of the grain, but no separa-
tion of particles. When the hilum is reached the bubble
first swells, then shrinks, and finally disappears, and the
hilum swells rapidly, the material at the proximal end
being the last part of the grain to be gelatinized. In the
more resistant elongated grains the whole distal margin
is affected first and gelatinization then progresses towards
the proximal end ; when it has reached a point about half
the distance between the hilum and the distal end the
proximal end is gelatinized and the hilum swells, the
bubble swelling first, then shrinking, and finally disap-
pearing. The portion just distal to the hilum is then split
into two pieces by a longitudinal fissure, and these two
pieces gelatinize separately. In lenticular-shaped grains
the process is very similar, except that gelatinzation
begins at the margin at either end of the long axis of the

544

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

grain and converges from these two points towards the
hilum, which, is centric; when the hilum is reached it
swells, separating the two portions of material on either
side of it. The broad grains are very resistant and only
occasionally is one gelatinized. In such grains the process
is the same as that described for the rapidly reacting
grains, except that it is much slower, is not preceded
by so much fissuring of the grain, and the grain is not
always completely gelatinized.

The gelatinized grains are much swollen, have thick
capsules, and are not greatly distorted, but retain some
resemblance to the form of the untreated grain.

Comparison of the chloral hydrate reactions between
N. poeticus ornatus and N. telemonius plenus shows :

The hilum is not so distinct, and a bubble is less often
formed there than in N. telamonius plenus. The la-
mellae are more distinct and are visible in more grains,
and the grains are somewhat more refractive in appear-
ance after the addition of the reagent than in IV. tela-
monius plenus. Gelatinization proceeds according to two
methods, but there is no marked distinction between less
resistant and more resistant grains. In the first, which
is seen in the great majority of the grains, gelatinization
begins at various discrete points on the margin and is
preceded by a pitted appearance of the surface of the
grain. It proceeds from the initial points all around the
margin until only the proximal margin is not gelatinized,
and then inward, the ungelatinized starch being in-
vaded by fissures which separate off small particles until
the hilum is reached. The bubble if present swells,
shrinks, and finally disappears and the hilum swells,
and then the starch at the proximal end is gelatinized.
The lenticular grains are gelatinized in the same way
described from the lenticular grains of N. telamonius
plenus. The gelatinized grains are more swollen, their
capsules are not so thick, and they are more distorted
than in N. telamonius plenus.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 26 per cent of the total
starch in 15 minutes ; in about 10 per cent of the grains
and 77 per cent of the total starch in 30 minutes; in
about 75 per cent of the grains and 95 per cent of the
total starch in 45 minutes; in about 95 per cent of the
grains and in more than 99 per cent of the total starch
in 60 minutes. (Chart D 249.) (See footnote, page 516.)
The hilum is distinct, and the lamellae are moder-
ately distinct in most of the grains, but not visible in
some. Gelatinization begins at the hilum and progresses
according to but one method. The portion immediately
surrounding the hilum, which usually represents the pri-
mary starch formation, is cracked and divided into 3 or
4 pieces that are covered by coarse striae. The rest
of the grain, which is usually distinctly a secondary
formation, is less coarsely but still very distinctly striated.
The grain swells and the cracks widen, in some grains,
the primary starch is gelatinized at once and the second-
ary starch is pushed to the margin, where it forms a
striated and lamellated band which gradually becomes
apparently homogeneous. It then grows thinner and
more nearly transparent, but is dissolved before gelatini-
zation is complete. In other grains the primary starch
is cracked into 2 or 3 pieces, which are later subdivided,
and as the grain swells and the secondary starch is pushed

to the margin, the particles are scattered and arranged
around the inner border of the marginal band, where
they remain until part of the margin is dissolved and the
contents of the capsule flow out of the opening and
dissolve in the surrounding reagent.

The grains all begin to dissolve before gelatinization
is complete, so that the character of a completely gela-
tinized grain can not be determined.

Comparison of the chromic-acid reactions between IV.
poeticus ornatus and IV. telamonius plenus shows :

The hilum and lamellae as a rule are not so distinct,
gelatinization progresses according to two methods, one
of which is different from the one described for the
grains of IV. telamonius plenus. In the first method
several fissures proceed longitudinally from the hilum
to the distal margin, dividing this part of the grain into
granules and the rest of the grain is distinctly striated.
Gelatinization then commences and the inner material
becomes granular, while the rest of the material forms
a marginal band consisting of two parts which is slowly
gelatinized. In the second method, which is seen only
in a very small minority of the grains and which is the
same as that described for some of the grains of IV. tela-
monius plenus, in that the primary does not gelatinize
before the secondary starch, but is resistant and is
broken up into granules which are scattered around the
inner border of the marginal band. Most of the grains
are completely gelatinized before they are dissolved, and
in this differ from those of IV. telamonius plenus.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the total
starch in 5 minutes ; in about 2 per cent of the grains and
33 per cent of the total starch in 15 minutes; in about
39 per cent of the grains and 73 per cent of the total
starch in 30 minutes ; in about 50 per cent of the grains
and 84 per cent of the total starch in 45 minutes; in
about the same percentage of the grains and 90 per cent
of the total starch in 60 minutes. (Charts D 295,
D296.)

The hilum becomes distinct, unaccompanied by the
formation of a bubble. The lamellae are moderately
distinct in all the grains. Gelatinization begins at the
hilum and progresses according to three methods. In
the first, which is seen in a majority of the grains, the
primary material immediately surrounding the hilum
is split into 5 or 6 portions, which are usually subdivided
into many coarse granules and widely scattered as the
grain swells, but which sometimes remain clumped to-
gether in the center of the grain, apparently unaffected
by the reagent. The secondary starch becomes homo-
geneous in appearance and somewhat more refractive in
small scattered spots and is gelatinized slowly, the more
resistant portion forming a nearly homogeneous-looking,
refractive band at the margin in which a suggestion of
lamellar arrangement is sometimes seen. Around the
inner border of this band are usually scattered the
granules of the primary starch. The marginal band
grows slowly thinner and more nearly transparent and is
finally gelatinized; the granules of the primary starch
grow smaller more slowly, become more refractive, and
finally disappear. In the second method two furrows or
fissures extend from the hilum on either side to the

NARCISSUS.

545

margin, and the starch distal to them and to the hilum
loses its structural appearance and becomes a finely
granular mass which is invaded by short cracks and fis-
sures at the margin. The material proximal to the fur-
rows and the hilum is very finely striated, and as the
distal deposit is slowly gelatinized it forms a finely
striated, refractive band at the proximal margin which
remains for some time after the distal portion is com-
pletely gelatinized, and in some grains is never entirely
disorganized. The third method is the same as the
first, except that there is no division of the grain into
primary and secondary starch and hence no granule
formation of the starch immediately surrounding the
hilum.

The gelatinized grains are much swollen, have rather
thick capsules, and are not greatly distorted.

Comparison of the pyrogallic-acid reactions between
N. poeiicus ornatus and N. telamonius plenus shows :

The hilum is as distinct, and the lamella? are at first
more but later less distinct than in N. telamonius plenus.
Gelatinization proceeds according to two of the methods
described under N. telamonius plenus. In the first
method, which is seen in a larger majority of the grains
than in N. telamonius plenus, the secondary starch is
divided by very fine stria instead of becoming homo-
geneous in appearance. The primary starch is always
divided into granules and scattered to the inner border
of the marginal band instead of sometimes remaining
clumped in the center of the grain, and the granules are
more refractive than in N. telamonius plenus. While in
the marginal band two layers may be seen — an inner
spicular and an outer striated portion — of which the
inner is gelatinized first. In the second method there
are no differences to be noted between the two starches.
The gelatinized grains are more swollen and the capsules
are not so thick as in N. telamonius plenus, but they are
no more distorted than in that starch.

The reaction with nitric add begins immediately.
Complete gelatinization occurs in about 3 per cent of the
grains and 14 per cent of the total starch in 5 minutes ;
in about 35 per cent of the grains and 65 per cent of the
total starch in 15 minutes; in about 55 per cent of the
grains and 75 per cent of the total starch in 30 minutes ;
in about 60 per cent of the grains and 80 per cent of the
total starch in 45 minutes; in about 65 per cent of the
grains and 85 per cent of the total starch in 60 minutes.
(Chart D297.)

The hilum becomes distinct, unaccompanied by the
formation of a bubble. The lamellae are moderately dis-
tinct in the great majority of the grains and invisible in
a few grains. Gelatinization begins at the hilum and
progresses according to three types. In the first, which
occurs in the majority of the grains, the material around
the hilum, which probably represents the primary starch
formation, is split into particles of varying size, number,
and shape. These particles may be either completely
separated from one another and scattered widely as the
grain swells or may not be completely separated but
remain clumped together, while starch surrounding
them, which represents a secondary formation, is com-
pletely gelatinized. Gelatinization in this part of the
grain is preceded by the appearance of fine striae radiating
in all directions to the margin, then gelatinization of the

less resistant part of this starch begins with swelling of
the entire grain and the more resistant part is pushed
to the margin, where it forms a striated lamellated
baud, around the inner border of which the particles of
the primary starch are arranged. The marginal band
grows progressively thinner and more nearly transparent
and loses its striated appearance, but the lamellated ap-
pearance remains for a long time. In the second method
of gelatinization two furrows or fissures extend from the
hilum transversely or obliquely nearly to the margin,
the material just distal to the hilum is cracked and
divided into rather coarse granules, and the starch in-
cluded between the furrow and the hilum and the distal
margin is striated first and then transformed into a
mass of very fine granules which is much cracked and
fissured at the margin. The portion at the proximal
end, which is the most resistant in the whole grain, be-
comes striated, and as the grain swells forms a striated,
lamellated band at the margin of the proximal end and
sides nearby, which remains for some time after the distal
portion of the grain is completely gelatinized. The
third method of gelatinization is the same as the first,
except that there is no division of the grain into primary
and secondary starch, and there is no granule or fragment
formation. The gelatinized grains are much swollen and
have thick capsules, but are not much distorted, retain-
ing some resemblance to the form of the untreated grain.
Comparison of the nitric-acid reactions of N. poeticus
ornatus and N. telamonius plenus shows :

The hilum is as distinct and the lamella? are at first
more distinct, but later become much less distinct, than
in N. telamonius plenus. Gelatinization always begins
at the hilum and proceeds according to the three methods
noted in N. telamonius plenus, but there is a much
smaller number reacting according to the second and
third types described than in N. telamonius plenus. In
the first type the striaa are not so fine and the fragments
.into which the primary starch is broken are smaller,
more numerous, and more refractive and are more apt
to be scattered to the marginal band than to remain
clumped together, and the lamellar appearance in the
marginal band is not so persistent as in N. telamonius
plenus. The gelatinized grains are more swollen and
the capsules much less thick, but the grains are not
much more distorted than in N. telamonius plenus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 92 per cent
of the entire number of grains and 99 per cent of the
total starch in 2 minutes; in more than 99 per cent of
the grains and total starch in 5 minutes. (Chart D 298.)
The hilum is distinct and a bubble is formed in the
majority of the grains. The lamella are moderately
distinct in some grains but not in others. Gelatinization
begins at the hilum and progresses according to but one
method. The primary, which can be clearly distinguished
from the secondary starch in all of the grains, is par-
tially separated from the latter deposit by a fissure,
and the secondary starch is first divided into concentric
groups of lamellae by irregular fissures and then is rapidly
gelatinized. In some grains the primary starch is gela-
tinized at the same time and in others not until later,
becoming granular in the interior and having the more
resistant material at the margin as an ordinary simple

546

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

grain. The gelatinized grains are much swollen, have
rather thick capsules, and are much distorted.

Comparison of the sulphuric-acid reactions between
N. poeticus ornatus and N. telamonius plenus shows:

A bubble is not so often formed at the hilum as in
2V. telamonius plenus, and the lamellce are less distinct
than in the grains of that starch. Gelatinization pro-
gresses according to two methods, one of which is in
general the same as that described in IV. telamonius
plenus and occurs in the majority of the grains of IV.
poeticus ornatus. The main points of difference noted
are that the primary starch is gelatinized more nearly
at the same time as the secondary starch, instead of later,
and there is very rarely preliminary fissuring of the sec-
ondary starch by concentric fissures. In the second
method 2 furrows or actual fissures extend transversely
or sometimes obliquely from either side of the hilum
nearly to the margin, and the starch included between
them is transformed into a finely granular mass which
often shows somewhat of a lamellar arrangement. This
lamellated appearance is quickly lost and the whole
melts down into a gelatinous mass with much swelling
and distortion of the capsule. The more resistant
material at the proximal end and sides nearby is pushed
to the margin, where it forms a homogeneous-looking,
refractive marginal band which is soon gelatinized. The
gelatinized grains are much swollen, have thicker cap-
sules, and are more distorted than those of 2V. telamonius
plenus.

NARCISSUS DOUBLOON (HYBRID).

(Plate 11, fig. 63; Charts D 293 to D 298.)
HISTOLOOIC PBOPEBTIEB.

In form the grains are usually simple and isolated,
and there are fewer aggregates and compound grains
than in either parent. The compound grains belong to
the same types in the same order of frequency of occur-
rence as in N. telamonius plenus. The aggregates are the
same as in both parents. There are not so many simple
grains in which a primary grain is seen surrounded by
several layers of secondary starch as in 2V. telamonius
plenus, but more than in 2V. poeticus ornatus. The
grains are usually regular, as in 2V. telamonius plenus,
and any irregularities which occur are due to the same
causes, with the addition of two which are seen in 2V.
poeticus ornatus and which are: (1) Pressure facets on
the sides and distal end, and (2) regular, radiating
elevations and depressions in the surface and margin,
giving a fluted appearance to the grain. The con-
spicuous forms are : Nearly round, broad, ovoid and
slender ovoid, elliptical, and irregularly polygonal. The
additional forms: are lenticular, dome-shaped, plano-
convex, clam-shell, and pyriform. The grains are not
flattened.

In formN. doubloon shows a somewhat closer relation-
ship to 2V. telamonius plenus than to 2V. poeticus ornatus,
though the three starches resemble one another closely.

The hilum when not fissured is as distinct as in 2V.
telamonius plenus; it is as often fissured as in that starch ;
and the fissures have the same forms and the forms have
the same order of frequency of occurrence. The hilum
is sometimes centric, but in the great majority of the
grains is eccentric from 0.45 to 0.27, usually 0.34, of
the longitudinal axis.

In the character of the hilum 2V. doubloon shows a
somewhat closer relationship to 2V. telamonius plenus
than to 2V. poeticus ornatus. The degree of eccentricity
so nearly corresponds in all three starches that no satis-
factory differentiation can be based on this point.

The lamellae are, as in 2V. telamonius plenus, moder-
ately distinct, rather coarse, continuous rings which
follow the form of the outline of the grain, and are
more distinct in the secondary than in the primary starch
of those grains. The number counted on the larger
grains varies from 6 to 12, usually 8.

In the character of the lamellae 2V. doubloon shows a
closer relationship to 2V. telamonius plenus than to 2V.
poeticus ornatus.

The size of the grains varies from the smaller which
are 3 by 3/t, to the larger which are 20 by 30/i and 22
by 24/*, in length and breadth. The common sizes are
16 by 16/t, 8 by 16/*, and 16 by 10/n.

In size 2V. doubloon shows a somewhat closer relation-
ship to 2V. poeticus ornatus than to 2V. telamonius plenus.
It is much smaller than either of the parents, which are
very close to one another; but 2V. poeticus ornatus is
slightly smaller than 2V. telamonius plenus.

POLA.RISCOPIC PROPERTIES.

The figure is moderately distinct and somewhat more
poorly defined than in 2V. poeticus ornatus. The lines
cross at an acute angle and are as often bent and bisected
as in 2V. poeticus ornatus. The figure, however, is more
frequently in the form of a conjugate hyperbola or of a
long line bisected at both ends than in that starch.

The degree of polarization varies from low to very
high (value 45) the same as in 2V. telamonius plenus,
with the same proportion of grains with a moderate, a
high, and a very high degree of polarization and the
same amount of variation in a given aspect of the indi-
vidual grains.

With selenite the quadrants, as in 2V. poeticus ornatus,
are moderately well defined, unequal in size, and often
irregular in shape. The colors are usually not pure.

In the character of the figure and the appearance
with selenite 2V. doubloon shows a closer relationship to
2V. poeticus ornatus, and in the degree of polarization to
2V. telamonius plenus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains are
all colored a moderate violet tinged with blue (value
45), the same as in 2V. telamonius plenus, and the color
deepens with moderate rapidity until they are very
deeply colored and have more of a bluish tint. With
0.125 per cent Lugol's solution the grains are all colored
a light violet, the same as in 2V. telamonius plenus.
After heating in water until all the grains are gelatinized
and then adding a 2 per cent Lugol's solution, the gela-
tinized grains all color a moderate indigo and the solu-
tion a deep indigo, as in 2V. telamonius plenus. If the
preparation is boiled for 2 minutes and a 2 per cent
Lugol's solution is then added, most of the grain-residues
color a light indigo, but in some only the capsules are
stained ; the capsules color a reddish violet and the solu-
tion a very deep indigo-blue, as in 2V. telamonius plenus.

Qualitatively and quantitatively the reaction with
iodine of 2V. doubloon shows a closer relationship to 2V.
telamonius plenus than to 2V. poeticus ornatus.

NARCISSUS.

547

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 33), less than in N. telamonius plenus,
but somewhat more than in N. poeiicus ornatus.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
45), the same as in N. poeticus ornatus.

In the reactions with aniline stains N. doubloon
shows a closer relationship to N. poeticus ornatus than to
N. telamonius plenus.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 71.2° to 73° C., and of all is 75° to
77° C., mean 76° C. The temperature of gelatinization
of N. doubloon is not so close to that of N. telamonius
plenus as to that of N. poeticus ornatus.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 3 per cent
of the entire number of grains and 6 per cent of the
total starch in 5 minutes; in about 9 per cent of the
grains and 13 per cent of the total starch in 15 minutes;
in about 30 per cent of the grains and 38 per cent of the
total starch in 30 minutes; in about 48 per cent of the
grains and 50 per cent of the total starch in 45 minutes;
in about 50 per cent of the grains and 54 per cent of the
total starch in 60 minutes. (Chart D293.)

A bubble is formed at the hilum as frequently as in
N. poeticus ornatus, and the lamellae are not so often
visible as in either parent. The portion of the grain
at the margin which first becomes more refractive is as
narrow and as refractive as in N. poeticus ornatus.
Gelatiuization begins at the distal margin or to one side
of the distal margin, as in N. telamonius plenus. The
progress of gelatinization is the same as that noted for
the three types of the more resistant grains of IV. tela-
monius plenus. The only differences noted are that the
proximal end is usually more resistant, and the portion
just distal to the hilum is less frequently split by a
fissure. The gelatinized grains are more swollen and the
capsule is not quite so thick and the grains are more dis-
torted than in N. telamonius plenus, but the capsule is
thicker and the grains less distorted than in N. poeticus
ornatus.

In this reaction N. doubloon shows qualitatively a
closer relationship to N. telamonius plenus than to N.
poeticus ornatus.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 10 per cent of the total starch in 15 minutes;
in about 14 per cent of the grains and 76 per cent of the
total starch in 30 minutes; in about 43 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 67 per cent of the grains and 98 per cent of
the total starch in 60 minutes. (Chart D 294.) (See
footnote, page 516.)

The hilum and lamella are as distinct as in N. poeti-
cus ornatus. Gelatinization begins at the hilum and
proceeds according to the two methods described under

N. poeticus ornatus, except that there are more grains
in which is seen the second method described from but
a small minority of the grains of N. poeticus ornatus, and
the striae which appear in the secondary starch are coarser
and more distinct. Most of the grains are completely
gelatinized before they are dissolved and are as much
swollen, have as thick capsules, and are no more dis-
torted than in N. poeticus ornatus. In this reaction
N. doubloon shows qualitatively a closer relationship to
N. poeticus ornatus than to N. telamonius plenus.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinizatiou occurs in less than 0.5 per cent
of the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 5 per cent of the grains
and 35 per cent of the total starch in 15 minutes; in about
38 per cent of the grains and. 6 7 per cent of the total
starch in 30 minutes; in about 52 per cent of the grains
and 80 per cent of the total starch in 45 minutes ; in about
57 per cent of the grains and 84 per cent of the total
starch in 60 minutes. (Chart D 295.)

A number of moderately small grains in this prepara-
tion, as in many other narcissi, are quite resistant, which
results in keeping the percentages of the total starch
lower than in some other species where smaller per-
centages of grains may undergo complete gelatinization,
and yet the percentages of total starch be greater.

The hilum is as distinct as in both parents and the
lamellae as distinct as in N. poeticus ornatus. Gela-
tinization begins at the hilum and progresses according
to three types described under N. telamonius plenus.
A smaller majority than in either parent follows the
first method, as in N. telamonius plenus, and the only
differences noted between the hybrid and that starch
are that the granules of the primary starch do not remain
clumped in the center of any of the grains, but, as in
N. poeticus ornatus, are always scattered to the inner
border of the marginal band. A large minority follows
the second method, and a very few the third method,
exactly as in N. telamonius plenus. The gelatinized
grains are as much swollen and have as thick capsules
as in N. poeticus ornatus, and are somewhat more dis-
torted than in either parent. In this reaction N. doubloon
shows qualitatively a somewhat closer relationship to
N. telamonius plenus than to N. poeticus ornatus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 27 per cent of the total
starch in 5 minutes; in about 18 per cent of the grains
and 60 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 72 per cent of the
total starch in 30 minutes ; in about 48 per cent of the
grains and 75 per cent of the total starch in 45 minutes ;
in about 57 per cent of the grains and 81 per cent of the
total starch in 60 minutes. (Chart D 297.)

The hilum is as distinct as in the parents, and the
lamella? are not so distinct at any time as in N. telamonius
plenus, but remain distinct much longer than in N.
poeticus ornatus. Gektinization, as in the parents,
begins at the hilum and proceeds according to the three
types already described. There is a small majority — a
smaller number than in either parent — which follows
closely the first types described under JV. telamonius
plenus, the only differences noted being that the granules

548

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

are much more often scattered instead of remaining
clumped together and the lamellated appearance of the
marginal band is not so persistent. A large minority
follows the second type as described in N. telamonius
plenus, and a very few follow the third type. The gela-
tinized grains are as much swollen and have the same
size capsules as in N. poeticus ornatus and are more
distorted than in either parent. In this reaction N.
doubloon shows qualitatively a closer relationship to N.
telamonius plenus than to N. poeticus ornatus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 82 per cent of
the entire number of grains and 97 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D298.)

The hilum and lamella are as distinct and a bubble
is as frequently formed at the hilum as in N. telamonius
plenus. Gelatinization begins at the hilum and pro-
gresses according to the two methods described under
N. poeticus ornatus, only one of which is seen in N. tela-
monius plenus. A somewhat larger majority of the
grains follows the first method described than in N.
poeticus ornatus, but there are no marked differences,
except that the secondary starch is usually divided into
portions of varying size by irregular concentric fissures,
as in N. telamonius plenus. In the second method there
are no marked differences between the hybrid and N.
poeticus ornatus. The gelatinized grains are as much
swollen, have as thick capsules, and are as much distorted
as in N. poeticus ornatus. In this reaction N. doubloon
shows, qualitatively, a somewhat closer relationship to
N. poeticus ornatus than to N. telamonius plenus.

17. STARCHES OF, NARCISSUS PRINCESS MARY, N.

POETICUS POETARUM, AND N. CRESSET.

•Starch of N. poeticus poetarum is described on pages
519 to 522.

N. PRINCESS MART (SEED PARENT).
(Plate 11, fig. 64; Charts D 299 to D 304.)

HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated.
There is a moderate number of aggregates and few com-
pound grains. The compound grains belong to two
types in their order of frequency of occurrence: (1)
A number of hila irregularly placed in an amorphous-
looking mass of starch which is surrounded by 1 or 2
layers or lamellae of secondary starch; (2)2 small grains
of equal size surrounded by 2 to 4 common secondary
lamellae. The aggregates are usually of 2 grains of
equal size adherent at the distal ends or sides, though
they may consist of 3 grains linearly arranged. In a
large minority of the simple grains a primary and a sec-
ondary formation of starch may be clearly distinguished.
The grains are usually somewhat irregular in form and
the irregularities are due to the following causes: (1)
Numerous small, irregular depressions and elevations in
the surfaces and around the margins of the grains; (2)
a few large depressions and rounded protuberances,
usually at the distal end, but occasionally at the proximal
end or sides; (3) irregularly placed pressure facets;
(4) rarely, regular radiating elevations and depressions
in the surface near the distal end giving a fluted appear-
ance to the grain. The conspicuous forms are ovoid,

nearly round, and plano-convex. The additional forms
are dome-shaped, triangular, lenticular, and elliptical.
The grains are not flattened.

The hilum, when it is not fissured, is a distinct,
round, rarely, elongated, lenticular spot. It is fissured in
the great majority of the grains and the fissures have
the following forms in the order of their frequency of
occurrence: (1) Cruciate; (2) T-Y,- or X -shaped; (3)
longitudinal line which is often somewhat branched,
a dragon-fly figure; (4) a single straight, transverse, or
occasionally two parallel transverse lines, are seen, one
distal to the hilurn and one passing through it; (5) a
number of fissures arranged in an irregularly stellate
fashion. The hilum is sometimes centric, but in the
great majority of the grains it is eccentric from 0.43
to 0.29, usually 0.36, of the longitudinal axis.

The lamellce are not visible in many grains, and when
they are visible, are never very distinct. They are con-
tinuous rather coarse rings which conform in general to
the outline of the grain, but only near the margin do
they follow the contour closely. The number counted
on some of the larger grains varies from 6 to 12.

The size of the grains varies from the smaller which
are 4 by 4/t, to the larger which are 30 by 42/<. and 22 by
42/i, in length and breadth. The common sizes are 28 by
28/t, 28 by 34/x, and 15 by 30/t.

Comparison of the histologic characteristics between
N. poeticus poetarum and N. princess mary shows:

There are more compound grains and more aggre-
gates. The compound grains belong to three types, two
of which are the same as those described in N. princess
mary, and the third consists of a large grain to the side
or end of which a small grain has become adherent and
both are inclosed in 2 or 3 common secondary lamellae.
The aggregates of the simple grains are of the same
character as in IV. princess mary, and there are in addi-
tion aggregates of compound grains and of one com-
pound and one simple grain. The grains are somewhat
more irregular in shape and the irregularities are due
to the same causes and also to two small notches in the
margin at either side of the proximal apex. The former
are more numerous and more varied and somewhat more
rounded as a rule. The grains are not flattened.

The hilum is more distinct when not fissured and it
is not quite so frequently fissured ; the fissures are deeper
and more extensive but have the same forms as in N.
princess mary, with the exception of the 2 parallel trans-
verse fissures, which do not occur in these grains. The
hilum is very nearly as eccentric as in N. princess mary,
the average eccentricity being 0.38 of the longitudinal
axis.

The lamellce are more often moderately distinct and
not so coarse, but are otherwise the same as in N. princess
mary.

In size the large grains are larger, and there are more
large grains, than in N. princess mary. The common
sizes are very nearly the same.

POLAHISCOPIC PROPERTIES.

The figure in most of the grains is moderately dis-
tinct and well defined, but in some grains is neither
distinct nor well defined. The lines usually cross one
another at acute angles of varying size, but sometimes at
right angle. They are often bent and sometimes bisected.

NARCISSUS.

549

The figure is not always a cross, but sometimes has the
form of a conjugate hyperbola, or of a long line bisected
at both ends.

The degree of polarization varies from low to high
(value 35). There are very few grains which have as
high a degree of polarization, most of them being low
or moderate. There is a little variation in the same
aspect of an individual grain.

With selenite the quadrants are usually not clean-
cut, and are unequal in size and often irregular in shape.
The colors are rarely pure and there are very few which
have a greenish tinge.

Comparison of the polariscopic properties between
2V. poeticus poetarum and N. princess mary shows :

The figure is as distinct, but not so often well de-
fined. The lines cross at an acute angle, of more variable
size, and are more apt to be bent and bisected. There
arc also more figures which have the forms of a conjugate
hyperbola, or a long line bisected at both ends.

The degree of polarization is somewhat more nearly
moderate (value 40), there are more grains with a high
and a moderate degree of polarization than in IV. princess
mary, and there is some variation in a given aspect of
an individual grain.

With selenite the quadrants are less often clean-cut
and are more irregular in shape. The colors are more
often pure and there are more grains which have a
greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
42), and the color deepens with moderate rapidity until
all the grains are very deeply colored and bluer in tint.
With 0.125 per cent Lugol's solution the grains all color
a light violet, and the color deepens with moderate
rapidity until the grains are deeply colored and have a
bluish tint. After heating in water until all the grains
are gelatinized and then adding a 2 per cent Lugol's solu-
tion, the gelatinized grains color a deep or a moderate
indigo, and the solution a moderate indigo. If the
preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, the
grain-residues color a moderate or a light to moderate
indigo, the capsules a reddish violet, and the solution
a deep indigo.

Comparison of the iodine reactions between N. poeti-
cus poetarum and N. princess mary shows :

With 0.25 per cent Lugol's solution the grains color
somewhat more than in N. princess mary (value 45),
and so also with 0.125 per cent solution. After heating
in water until the grains are all gelatinized and then
adding a 2 per cent Lugol's solution, the gelatinized
grains color less and the solution more than in IV. princess
mary. After heating for 2 minutes and then adding a
2 per cent Lugol's solution, the grain-residues are less and
the solution is more deeply colored than in IV. princess
mary.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 37). The grains are all equally stained
and there is no variation in depth of color in different
parts of the individual grains.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately colored
(value 50), more than with gentian violet. The grains
are all equally stained and there is no variation in depth
of color in different parts of the individual grains.

Comparison of the aniline reactions between IV. poeti-
cus poetarum and IV. princess mary shows :

With gentian violet the grains are somewhat more
lightly stained (value 35) than in IV. princess mary, and
with safranin, they are stained to the same depth
(value 50).

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 72° C., and of all is 74° to 76° C.,
mean 75° C.

Comparison of the temperature reactions between
IV. poeticus poetarum and IV. princess mary shows :

The temperature of gelatinization is much lower than
that of IV. princess mary, 71° to 73° C., mean 72° C.,
a difference of 3° C. mean.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 2 min-
utes. Complete gelatinization occurs in less than 0.5 per
cent of the entire number of grains and 2 per cent of
the total starch in 5 minutes; in about 2 per cent of
the grains and 5 per cent of the total starch in 15 min-
utes; in about 3 per cent of the grains and 6 per cent
of the total starch in 30 minutes; in about 6 per cent
of the grains and 8 per cent of the total starch in 45
minutes; in about 11 per cent of the grains and 15 per
cent of the total starch in 60 minutes. (Chart D299.)

The hilum is not distinct unless a bubble appears
there, and a rather large bubble is formed in about one-
third of the total number of grains. The lamellse are not
visible at any time during the reaction. The grains
become more refractive after the addition of the reagent,
and in many grains the first portion to show this is a
rather narrow band of starch at the margin, but many
other grains show at once all over the surface an in-
creased refractivity. Gelatinization begins at one or two
points on the margin, usually at the distal end. In the
slender ovoid, lenticular, and elliptical grains, which are
less resistant than the broader forms, gelatinization
spreads from the initial points until the whole distal
margin is gelatinized and the reaction proceeds toward
the hilum, preceded by longitudinal fissuring of the un-
gelatinized starch and by separation of particles of this
material, which float off and are gelatinized; the hilum
when reached swells rapidly, and the bubble if present
swells, then shrinks, and finally disappears, and the
proximal portion gradually gelatinizes last. In the
broad, more resistant forms gelatinization proceeds
toward the hilum from the initial points, so that great
cup-shaped depressions are hollowed out of the ungela-
tinized starch. These depressions draw nearer to one
another until they finally coalesce; when the hilum is
reached it swells rapidly, and the bubble, if present,
swells, then shrinks, and finally disappears, and the
proximal starch, which is the last to be gelatinized,
is then rapidly gelatinized.

The gelatinized grains are much swollen and have
moderately thick capsules. They are considerably dis-
torted, and do not bear any resemblance to the form
of the untreated grain.

550

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Comparison of the chloral-hydrate reactions between
N. poeticus poetarum and N. princess mary shows :

A bubble is less frequently found at the hilum, and
the lamellae, though at first not visible as in N. princess
mary, later become moderately distinct. In all the grains
the portion at the margin is the first part to become more
refractive after the addition of the reagent instead of the
whole grain becoming equally refractive, as in so many
grains of N. princess mary. Gelatinization begins at
various points on the margin, not confined to the distal
end as in most of the grains of N. princess mary, and
proceeds in two ways, the one occurring in the minority
of the grains being the same as that described for the
broad resistant grains of N. princess mary. The other
method which occurs in the majority of the grains is not
seen in any grains of N. princess mary. The marginal
deposit is all gelatinized except a narrow strip just at
the proximal end. Then gelatinization, preceded by a
pitted appearance of the ungelatinized starch, follows
division of this strip by numerous fissures. These fissures
split off small particles, which float away and are gela-
tinized. When the hilum is reached it swells suddenly
and the proximal end is the last to be gelatinized. The
gelatinized grains are more swollen and have thin cap-
sules. They are more distorted than those of N. princess
mary.

• The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the grains and 2 per cent of the total starch in 5 min-
utes ; in about 1 per cent of the grains and 25 per cent
of the total starch in 15 minutes; in about 5 per cent of
the grains and 70 per cent of the total starch in 30
minutes; in about 30 per cent of the grains and 90 per
cent of the total starch in 45 minutes; in about 60 per
cent of the grains and 98 per cent of the total starch in
60 minutes. (Chart D 300.) (See footnote, page 516.)
The hilum is distinct and a bubble is now formed
there. The lamellse are moderately distinct in some of
the grains and not visible in others. Gelatinization be-
gins at the hilum and progresses according to two
methods. In the first, which is noted in the great major-
ity of the grains, 2 furrows are seen extending trans-
versely from the hilum on either side to the margin. The
starch included between these furrows, the hilum, and the
margin is divided up into granules by fine, irregular fis-
sures or channels which radiate from the hilum to the
margin. The granules so formed are especially large,
refractive, and distinct near the hilum. The starch at the
proximal end and sides nearby becomes indistinctly
striated, and as the distal material is gelatinized and the
grain swells it is pushed to the margin, where it forms a
compact, rather coarse distinctly striated band which
later unites with a similar band formed of the more re-
sistant distal starch all around the margin. The stria-
tion gradually disappears and the band becomes thinner
and more nearly transparent, and finally is gelatinized,
leaving only the capsule, the proximal portion being the
last to be gelatinized. In the second method the primary
material around the hilum is divided into 3 or 4 pieces
by fissures and these pieces stay crumped together as the
rest of the grain gelatinizes and then slowly become
smaller, more refractive, and more widely separated, and
finally disappear. The secondary starch meanwhile is
gelatinized from within outward, the less resistant sub-

stance swelling and forcing the more resistant deposit to
the margin, where it forms a striated and often lamel-
lated band which gradually grows thinner and loses its
striated appearance and is finally gelatinized. The
grains are nearly always completely gelatinized before
solution takes place. The gelatinized grains are much
swollen, have rather thin capsules, and are somewhat
distorted.

Comparison of the chromic-acid reactions between
N. poeticus poetarum and N. princess mary shows:

The hilum and lamellae are somewhat more distinct,
and gelatinization progresses according to two types,
one of which has been already described for the majority
of the grains of N. princess mary. The latter is seen in
more grains than in N. princess mary and differs from
the method in that grain in that there is not so much
irregular fissuring and the bands of resistant material do
not so often extend around the whole margin. In the
second type a number of fissures extend from the hilum
to the distal margin, dividing the starch in their path
into irregular granules. This granular portion now be-
gins to gelatinize and the grain swells and the more
resistant starch is pushed to the margin, where it forms
a striated band which is thinner at the distal margin
and which gradually loses its striated appearance and
becomes thinner and more nearly transparent. The gela-
tinized grains are much swollen, have thinner capsules
and are more distorted than in N. princess mary. They
often are dissolved before gelatinization is complete.

The reaction with pyrogallic acid begins in 2 min-
utes. Complete gelatinization occurs in less than 0.5 per
cent of the entire number of grains and 3 per cent of
the total starch in 5 minutes ; in about 6 per cent of the
grains and 40 per cent of the total starch in 15 minutes ;
in about 43 per cent of the grains and 77 per cent of the
total starch in 30 minutes; in about 57 per cent of the
grains and 87 per cent of the total starch in 45 minutes ;
in about 67 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Charts D 301 and D 302.)

The hilum is distinct. The lamellae are moderately
distinct, and a lamellated appearance often persists for a
considerable time at the margin of the gelatinized grains.
Gelatinization begins at the margin and progresses ac-
cording to two methods. In the first, which is seen in the
great majority of the grains, 2 refractive furrows extend
transversely or, rarely, obliquely, from either side of
the hilum nearly to the margin and the starch included
between them, the hilum and all but the portion imme-
diately at the margin are first irregularly divided by
fine, branching fissures and then become a refractive
homogeneous-looking mass which slowly is gelatinized
from the hilum outward. The more resistant starch
at the proximal end and sides nearby is striated and,
then as the grain swells, forms in connection with a
thinner band of starch forming the rest of the margin,
a refractive striated band which very slowly grows thin-
ner and more refractive and finally is completely gela-
tinized. In the second method the primary starch is
split into a number of small particles or rather coarse
granules, and the secondary starch becomes finely striated
and the less resistant portion is gelatinized and the whole
grain slowly swells. The more resistant part of the
primary starch is pushed to the margin, where it forms
a rather homogeneous-looking, refractive band around

NARCISSUS.

551

the inner border of which are arranged the granules of
the primary starch. These granules are very resistant
and often remain for a long time after the rest of the
grain is gelatinized.

The gelatinized grains are much swollen, have rather
thick capsules, and are considerably distorted.

Comparison of the pyro gallic-acid reactions between
N. poeticus poetarum and N. princess mary shows :

The hilum and lamellae are more distinct, and gela-
tinization proceeds according to two methods, which are
very nearly the same as the two methods described under
N. princess mary. In the first method, which occurs
in a small majority of the grains and which is the same
in general as that described for a great majority of the
grains of N. princess mary, the main points of differ-
ence noted are that a band is not formed about the
entire margin, but only at the proximal end and sides
nearby, and that there is not so much preliminary fissur-
ing of the distal material. In the second method the
main points of difference noted are that the granules
formed from the primary starch are smaller and more
numerous and the strife in the secondary starch are not
so fine and are more distinct. The gelatinized grains
are more swollen, have thinner capsules, and are more
distorted than in N. princess mary.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 13 per cent of the total
starch in 5 minutes ; in about 21 per cent of the grains
and 55 per cent of the total starch in 15 minutes; in
about 29 per cent of the grains and 68 per cent of the
total starch in 30 minutes; in about 34 per cent of the
grains and 75 per cent of the total starch in 45 minutes ;
in about 44 per cent of the grains and 79 per cent of the
total starch in 60 minutes. (Chart D 303.)

The hilum is distinct and no bubbles are formed
there. The lamellae are moderately distinct, and a lamel-
lated appearance often persists at the margin of the
grain after the rest of the grain is gelatinized. Gela-
tinization begins at the hilum and follows two methods
of procedure. In the first type, which is seen in the
great majority of the grains, 2 refractive furrows or
actual fissures extend either transversely or obliquely
from the hilum to the distal margin, and the material
included between them and the hilum and the last
2 or 3 rows of lamella at the margin is transformed into
a finely granular mass which is gelatinized from the
hilum outward. In the meantime the more resistant
starch at the proximal end is divided by fine radiating
striae, and as the grain swells, due to the gelatinization
and swelling of the distal portion, it forms a striated
and lamellated band at the proximal margin and sides
nearby which is joined to a similar band formed from
the last 2 or 3 lamellae around the rest of the margin.
This grows progressively thinner and more nearly trans-
parent, and loses the striated appearance but retains the
lamellated structure for a long time. In the second
type of procedure, the grain consists of a primary and
a secondary formation of starch, and as the hilum swells
the primary starch which immediately surrounds the
hilum is split into a number of small fragments. The
secondary starch in the meantime is divided by fine
striae. As gelatinization of the less resistant starch
proceeds, and swelling of the whole grain occurs, the

more resistant portions of both primary and secondary
starches are pushed to the margin. Here the secondary
starch forms a striated and lamellated marginal band,
around the inner border of which are arranged the small
fragments of the primary starch which are then quickly
gelatinized. The marginal band persists for some time,
growing progressively thinner and more nearly trans-
parent and losing the striated appearance, but retaining
the lamellated structure for some time after the rest of
the grain has been gelatinized. The gelatinized grains
are much swollen and have rather thick capsules. They
are considerably distorted and do not retain much re-
semblance to the form of the untreated grain.

Comparison of the nitric-acid reactions between 2V.
poeticus poelarum and 2V. princess mary shows:

The hilum and lamellae are more distinct. Gela-
tinization proceeds according to the two methods de-
scribed under 2V. princess mary, and a much smaller
majority of the grains follows in the main details the
first method described, the differences noted being that
the striation at the proximal end is much more pro-
nounced and lamellation is more distinct and somewhat
more persistent, and a striated, lamellated marginal band
is not formed about the whole margin, but only at the
proximal end and sides nearby. A much larger number
than in 2V. princess mary follows the second method
described, the differences noted being that the granules
formed from the primary starch are smaller and much
more refractive and resistant, and the striae in the sec-
ondary starch are not so fine and are more distinct. The
gelatinized grains are more swollen, have thinner cap-
sules, and are more distorted than in 2V. princess mary.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 79 per cent of
the entire number of grains and 95 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 304.)

The hilum is distinct and a bubble is formed there
in a large minority of the grains. The lamellae are
usually moderately distinct. Gelatinization begins at
the hilum and progresses according to two methods. In
the great majority of the grains 2 furrows extend trans-
versely from either side of the hilum to the margin, and
the starch included between them, the margin, and the
hilum melts down into a very finely granular mass
which rapidly gelatinizes, with much swelling of the
grain and considerable distortion of the capsules. The
deposit at the proximal end and sides nearby mean-
while forms a very refractive homogeneous-looking band
at the margin which unites with a similar thinner band
of resistant material which remains around the rest
of the margin, and after the remainder of the substance
of the grain is gelatinized grows rapidly thinner and
is finally also gelatinized. In the second method the
starch immediately around the hilum is cracked into
several pieces, and as the rest of the grain swells and
the more resistant material forms a refractive, homo-
geneous-looking marginal band, these particles are scat-
tered and arranged around the inner border. They are
more resistant than the rest of the grain and persist for
some time after the rest of the grain has gelatinized.
The gelatinized grains are much swollen, have rather
thin capsules, and are considerably distorted.

552

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Comparison of the sulphuric-acid reactions between
N. poeticus poetarum and N. princess mary shows :

The hilum and lamellae are more distinct and a bubble
is not so often formed at the hilum. Gelatinization
progresses according to two methods which resemble
closely the two already described under N. princess
mary. The one occurring in a small majority of the
grains is that which is seen in a great majority of the
grains of N. princess mary, the main points of differ-
ence being that the starch included between the fur-
rows, the hilum, and the margin is divided by fissures
into irregular, concentric groups of lamella?, while the
primary starch is separated from the secondary by a
fissure. Then it all melts down into a finely granular
mass and the rest of the reaction progresses as in N.
princess mary. In the second method the main differ-
ences noted are, as in the first, the preliminary separation
of the primary from the secondary starch and the separa-
tion of the secondary starch into concentric groups of
lamellae by irregular fissures. The gelatinized grains
are more swollen, have thinner capsules, and are more
distorted than in N. princess mary.

NARCISSUS CRESSET (HYBRID).

(Plate 11. fig. 66; Charta D 299 to D 304.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are more aggregates and compound grains than
in either parent. The compound grains belong to the
three types described under 2V. poeticus poetarum and
the one which occurs most frequently is that in which
1, 2, or 3 small grains are adherent to one large grain
and all are surrounded by 1 or 2 common secondary
lamellae. The aggregates are the same as in both parents.
There are but few grains in which a clear distinction
may be made between primary and secondary starch
formation, in which respect 2V". cresset is closer to N.
princess mary. The grains are as irregular as in N.
poeticus poetarum and the irregularities are due to the
same causes as in that starch. The conspicuous forms
are plano-convex, ovoid, elliptical, and irregularly quad-
rilateral. The additional forms are bottle-shaped, trian-
gular with curved base,clam-shell-shaped, broad reniform,
and lenticular. The grains are not so varied in form as
in N. poeticus poetarum, but are somewhat more varied
than in 2V. princess mary. In form 2V. cresset shows a
somewhat closer relationship to 2V. poeticus poetarum
than to 2V. princess mary.

The hilum, when not fissured, is as distinct as in
2V. princess mary; it is fissured as often as in 2V. poeticus
poetarum, but the fissures have the same character and
forms as in 2V. princess mary. The hilum is sometimes
centric, but in the majority of the grains it is eccentric
from 0.45 to 0.28, usually 0.35, of the longitudinal axis.
In the character and eccentricity of the hilum 2V. cresset
shows a somewhat closer relationship to 2V. princess mary
than to 2V. poeticus ornatus.

The lamella are more often moderately distinct than
in 2V. princess mary, but as often as in 2V. poeticus poe-
tarum, and are rather coarse as in the latter starch. In
other characters they are the same as those of 2V. poeticus
poetarum. The lamella counted on the larger grains
vary from 8 to 14, usually 12.

In the character of the lamellae 2V. cresset shows a
somewhat closer relationship to 2V. poeticus poetarum
than to 2V. princess mary, though there are but few and
slight differences to be noted between any of the three
starches in this respect.

In size the grains vary from the smaller which are
4 by 4/*, to the larger which are 32 by 44/u., and, rarely,
42 by 34/t, in length and breadth. The common sizes are
32 by 30/i, 30 by 33/t, and 24 by 28/i.

In size 2V. cresset shows a somewhat closer relation-
ship to 2V. princess mary than to 2V. poeticus poetarum.

POLARISCOPIC PROPERTIES.

The figure is moderately distinct and not well defined
as in 2V. poeticus poetarum. The lines cross at angles
of widely varying size, and are somewhat less often bent
and bisected than in 2V. poeticus poetarum, but more
often than in 2V. princess mary. The figure has the
form of a conjugate hyperbola, or a long line bisected at
both ends as often as in 2V. poeticus poetarum.

The degree of polarization varies from low to high
(value 40) as in 2V. poeticus poetarum, and there is the
same amount of variation in a given aspect of the indi-
vidual grains.

With selenite the quadrants are as poorly defined, as
unequal in size, as irregular in shape, and the colors are
as often impure as in 2V. poeticus poetarum.

In the degree of polarization, the character of the
figure, and the appearance with selenite 2V. cresset shows
a closer relationship to 2V. poeticus poetarum than to
IV. princess mary.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a light to moderate violet tinged with blue (value
45), the same as in 2V. poeticus poetarum and somewhat
more than in 2V. princess mary, and the color deepens
with moderate rapidity until the grains are very deeply
colored and have more of a bluish tint. With 0.125 per
cent of Lugol's solution they are colored a light violet,
as light as in 2V. poeticus poetarum, and the color deepens
with moderate rapidity until they are deeply colored and
have a bluish tint. After heating in water until all the
grains are completely gelatinized, and then adding a 2
per cent Lugol's solution, the gelatinized grains all
color a moderate indigo, and the solution a deep indigo,
the same as in 2V. poeticns poetarum. If the preparation
is boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution, most of the grain-
residues color a light to moderate indigo, and in a few
only the capsules are colored; the capsules all color a
red or a reddish violet, and the solution a very deep
indigo-blue. Qualitatively and quantitatively the reac-
tions with iodine show a closer relationship to 2V. poeticus
poetarum than to 2V. princess mary.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 37), the same as in 2V. princess mary and
more than in 2V. poeticus poetarum.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately colored
(value 50), the same as in both parents.

NARCISSUS.

553

In the reaction with gentian violet N. cresset shows
a somewhat closer relationship to N. princess mary than
to N. poeticus poeiarum, but with safranin the colorings
are the same for the three starches.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 71° to 73° C., and of all 74.5° to
76° C., mean 75.7° C.

The temperature of gelatinization of N. cresset is the
highest and is closer to N. princess mary than to N.
poeticus poetarum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the
total starch in 5 minutes ; in about 1 per cent of the grains
and 3 per cent of the total starch in 15 minutes; in
about 5 per cent of the grains and 7 per cent of the total
starch in 30 minutes; in about 15 per cent of the grains
and 18 per cent of the total starch in 45 minutes; in
'about 18 per cent of the grains and 22 per cent of the
total starch in GO minutes. (Chart D 299.)

A bubble is formed at the hilum in a small majority
of the grains, more often than in either parent. The
lamella?, as in N. princess mary, are not visible at any
time during the reaction. The grains usually become
refractive at once in all parts, as do many of the grains
of N. princess mary. Gelatinization begins at various
points on the distal margin, and in the less resistant
grains, which are slender, ovoid, or elliptical in shape,
the process is the same as that described under N. prin-
cess mary. In the more resistant broad forms two
methods of gelatinization are noted : one, in which
gelatinization extends around the margin on both sides
nearly to the proximal end, is similar to that described
for the majority of the grains of N. poeticus poetarum,
except that serial separation and gelatinization of one
or two groups of marginal lamellae are seen in addition
to the fissuring and separation of particles noted in N.
poeticus poetarum; the other method is the same as that
described for the non-resistant forms in N. princess mary
and for a minority in N. poeticus poetarum.

The gelatinized grains are as much swollen, have as
thick capsules, and are as much distorted as those of
2V. princess mary.

In this reaction N. cresset shows qualitatively a closer
relationship to N. princess mary than to N. poeticus
poetarum.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 15 per cent of the total starch in 15 minutes ;
in about 20 per cent of the grains and 70 per cent of the
total starch in 30 minutes ; in about 30 per cent of the
grains and 93 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 96 per cent of
the total starch in 60 minutes. (Chart D 300.) (See
footnote, page 516.)

The hilum is as distinct and the lamellse are as often
indistinct as in N. princess mary. Gelatinization begins
at the hilum and progresses according to three types, two
12

of which have been already described under N. princess
mary and one under both N. princess mary and N. poeti-
cus poetarum. A small majority of the grains follows
the method described for the majority of the grains of
both parents, and only a few scattered grains follow
the second method described under N. princess mary.
In the third method, which is not seen in the parents,
the hilum swells somewhat and the grain is divided by
rather fine striae which gradually become coarse. The
less resistant material is gelatinized and the more re-
sistant forms at the margin a striated indistinctly lamel-
lated band which gradually grows thinner and more
nearly transparent until it is gelatinized and only the
capsule is left.

The gelatinized grains are as much swollen and have
as thin and no more distorted capsules than in N. princess
mary. The grains are also nearly always completely
gelatinized before they are dissolved.

In this reaction N. cresset shows qualitatively a
somewhat closer relationship to N. princess mary than to
N. poeticus poetarum.

The reaction with pyrogallic acid begins in 2 min-
utes. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 3 per cent of
the total starch in 5 minutes ; in about 4 per cent of the
grains and 16 per cent of the total starch in 15 minutes;
in about 28 per cent of the grains and 69 per cent of
the total starch in 30 minutes ; in about 37 per cent of
the grains and 74 per cent of the total starch in 45 min-
utes; and in about 39 per cent of the grains and 81 per
cent of the total starch in 60 minutes. (Chart D 301.)

The hilum and lamella? are as distinct as in N. prin-
cess mary. Gelatinization begins at the hilum, and pro-
ceeds according to the two methods which are described
under both parents as being in general the same, and
a greater number of grains follows the first method than
in either parent, showing in this respect that N. cresset
more closely resembles N. princess mary than N. poeticus
poetarum. A few follow the second method, and these
react as do the grains of N. poeticus poetarum. The
gelatinized grains are as much swollen, have rather thick
capsules, and are as much distorted as in N. princess
mary. In this reaction N. cresset shows qualitatively a
closer relationship to N. princess mary than to N.
poeticus poetarum.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 3 per cent of the
grains and 22 per cent of the total starch in 5 minutes ; in
about 24 per cent of the grains and 67 per cent of the total
starch in 15 minutes ; in about 35 per cent of the grains
and 75 per cent of the total starch in 30 minutes ; in about
40 per cent of the grains and 77 per cent of the total
starch in 45 minutes; and in about 43 per cent of the
grains and 80 per cent of the total starch in 60 minutes.
(Chart D 303.)

The hilum and lamella? are as distinct as in IV. prin-
cess mary. Gelatinization begins at the hilum, and
proceeds according to two methods as in the parents, and
a greater number of grains follows the first method
described than in N. princess mary or N. poeticus poe-
tarum, which is an accentuation of a characteristic of
N. princess mary. A few follow the second method, and
these react as do the grains of N. poeticus poetarum, but

554

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

not as do similar grains of N. princess mary. The gela-
tinized grains are much swollen and have as thick cap-
sules and are as much distorted as in N. princess mary.
In this reaction N. cresset shows qualitatively a closer
relationship to N. princess mary than to N. poeiicus
poetarum.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes; and about 96 per cent of the grains
and 99 per cent of the total starch in 5 minutes. (Chart
D 304.)

The hilum is distinct and a bubble is formed there in
the majority of the grains, more often than in either
parent, but in this respect more closely resembling N.
princess mary. The lamellae are not so often moderately
distinct as in either parent. Gelatinization begins at
the hilum and progresses according to the two methods
described as in general the same under both parents.
The methods as a rule are the same as those of N. prin-
cess mary, but in some grains they are the same as those
of N. poeticus poetarum. The gelatinized grains are as
much swollen, have thinner capsules, and are as much
distorted as in N. princess mary.

In this reaction N. cresset shows qualitatively a some-
what closer relationship to N. princess mary than to
N. poeticus poetarum.

18. STARCHES OF NABCISSUS ABSCISSUS, N. POETICUS

POETABUM, AND N. WILL SCABLET.

Starch of N. poeticus poetarum is described on pp.
519 to 522.

N. ABSCISSUS (SEED PARENT).

(Plate 12, fig. 67; Charts D 305 to D 310.)
HISTOLOGIC PBOPEBTIES.

In form the grains are usually simple and isolated,
but there are moderate numbers of both compound grains
and aggregates. The compound grains belong to the
following two types, which are placed in the order of
their frequency of occurrence: (1) 2, 3, or 4 very small
grains, each composed of a hilum and 1 or 2 lamellae,
all inclosed in 3 or 4 common secondary lamellae ; (2)
3 or 4 hila embedded in an amorphous-appearing mass
of starch, the whole surrounded by 1 or 2 secondary
lamellae. The aggregates consist of 2, 3, or 4 simple
grains arranged linearly or in an irregular pyramidal
group. A small majority of the grains show clearly
both primary and secondary starch formations. The
grains are usually irregular in form and the irregularities
are due to the following causes: (1) Small and irregular
elevations and depressions in the surface and margin ; (2)
small pointed and large rounded protuberances from the
margin at various points; (3) irregularly placed pres-
sure facets on the sides and distal end ; (4) deviation of
the transverse axis, usually near the middle with conse-
quent bending of the grain. The conspicuous forms
are ovoid, lenticular, plano-convex, irregularly quadri-
lateral, and triangular. The additional forms are ellipti-
cal, broad reniform, nearly round. The grains are not
flattened.

The hilum, if not fissured, is a distinct round or,
rarely, lenticular spot. It is usually very deeply and
extensively fissured, and the fissures have the following

forms: (1) A single straight, horizontal or longitudinal
line which is often somewhat branched; (2) cruciate,
T,- Y,- or V-shaped; (3) an irregularly stellate group
of fissures. The hilum sometimes centric, but in the
majority of the grains it is eccentric from 0.43 to 0.3,
usually 0.38, of the longitudinal axis.

The lamellce are moderately distinct, continuous,
rather fine rings which are more distinct near the hilum
than near the margin. They have in general the form
of the outline of the grain, but only near the margin do
they follow the contour closely. The number counted on
the larger grains varies from 6 to 14, usually 10.

In size the grains vary from the smaller which are
4 by 4/x, to the larger broad forms which are 26 by 40ju,,
and, rarely, the larger elongated forms, which are 40 by
28/ci, in length and breadth. The common sizes are 20 by
24/t, 20 by 28/t, and 24 by 20/t.

Comparison of the histologic characteristics between
N. poeticus poetarum and N. abscissus shows :

There are not so many aggregates and compound
grains as in N. abscissus, and the compound grains be-
long to the following types, the first two of which are not
seen in N. abscissus: (1) 2 small grains surrounded by
4 or 5 secondary lamellae; (2) a large grain to which a
small grain has become adherent and both inclosed in 2
or 3 common secondary lamellae; (3) a number of hila
in an amorphous-looking mass which is surrounded by
1 or 2 secondary lamellae. The aggregates rarely con-
sist of more than 2 grains, but sometimes 3 grains are
seen linearly arranged. The grains are somewhat less
irregular, and the irregularities are due to the same
causes as in N. abscissus, with the exception of that owing
to deviation of the axis of the grain. The simple grains
somewhat less frequently show primary and secondary
starch formations. There is not much variation in the
types of forms in the two starches.

The hilum when not fissured is as distinct as in
N. abscissus, and is not quite so often but somewhat more
deeply and more extensively fissured. The fissures more
frequently have a cruciate, Y-, or T-shape, but otherwise
resemble closely those of the grains of N. abscissus. The
degree of eccentricity is the same.

The lamellce in some grains are more distinct, and
are coarse rather than fine as in N. abscissus; they have
the same arrangement.

In size the grains are distinctly larger and have but
few forms whose longitudinal axis is much longer than '
the transverse axis. The common sizes are 32 by 30/x,
and 30 by 34/t.

POLARISCOPIC PROPERTIES.

The figure is usually not very distinct nor well de-
fined. The lines cross at angles of widely varying size,
and are often bent and sometimes bisected. There are a
number of multiple figures and some with 5 or 6 lines
instead of 4. The figure has sometimes the form of a
conjugate hyperbola, or of a long line bisected at both
ends.

The degree of polarization varies from low to high
(value 43) ; there are very few grains in which the degree
of polarization is high; commonly it is moderate, and
sometimes low. There is usually considerable variation
in a given aspect of an individual grain.

NARCISSUS.

555

With selenite the quadrants are not clear-cut, and
they are unequal in size and often irregular in shape.
The colors are usually not pure, and there are few which
have a greenish tinge.

Comparison of the polariscopic properties between
N. poeticus poetarum and N. abscissus shows :

The figure is somewhat more distinct and well de-
fined. The lines cross at angles whose size is as variable,
and are as often bent and bisected. The figure is as often
multiple and there are as many figures which have the
forms of a conjugate hyperbola, or a long line bisected
at both ends.

The degree of polarization is somewhat less (value
40), as there are fewer grains with a moderate and more
with a low degree of polarization. There is the same
amount of variation in a given aspect of an individual
grain.

With selenite the quadrants are more often clean-
cut, but they are as unequal in size and as irregular in
shape. The colors are not pure and there are fewer
grains which have a greenish tinge.

IODINE REACTIONS.

With 0.125 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value 40)
and the color deepens with moderate rapidity, assuming
more of a bluish tint until it becomes very deep. With
0.125 per cent Lugol's solution the grains all color a light
violet, and the color deepens with moderate rapidity,
assuming a distinct bluish tint, until it is deep. After
heating in water until all the grains are gelatinized and
then adding a 2 per cent Lugol's solution, the gelatinized
grains all color a moderate to deep indigo, and the solu-
tion a moderate indigo. If the preparation is boiled for
2 minutes and then treated with an excess of a 2 per cent
Lugol's sohition the grain-residues all color a light or a
light to moderate indigo, the capsules a red or reddish
violet, and the solution a very deep indigo.

Comparison of the iodine reactions between N. poeti-
cus poef.arum and N. abscissus shows :

With 0.25 per cent Lugol's solution the grains color
somewhat more than in N. abscissus (value 45), and so
also with 0.125 per cent Lugol's solution. After heating
in water until the grains are gelatinized and then treating
with a 2 per cent Lugol's solution, the gelatinized grains
color somewhat less and the solution more than in N.
abscissus. After boiling the preparation for 2 minutes
and then treating with an excess of a 2 per cent Lugol's
solution the grain-residues are less and the solution
more deeply colored than in N. abscissus.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 33). Some grains are more stained than
others, but there is no difference in the depth of color in
different parts of the individual grains.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
47), more than with gentian violet. Some grains are
more stained than others, but there is no difference in
the depth of color in different parts of the individual
grains.

Comparison of the aniline reactions between N. poeti-
cus and N. abscissus shows :

With gentian violet the grains are colored somewhat
more (value 35) and there is no variation in color in the
different grains.

With safranin they are colored somewhat more (value
50) and there is no variation in color in the different
grains. There is very little difference to be noted between
the two starches in the reactions with aniline stains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 69.5° to 71° C., and that of all the grains
is 73° to 74.8° C., mean 73.9° C.

Comparison of the temperature reactions between N.
poeticus poetarum and N. abscissus shows :

The temperature of gelatinization is somewhat lower
than that of 2V. abscissus, 71° to 73° C., mean 72° C.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 2 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 4 per cent of the total starch in 15 minutes ;
in about 8 per cent of the grains and 11 per cent of the
total starch in 30 minutes; in about 15 per cent of the
grains and 17 per cent of the total starch in 45 minutes ;
and in about 16 per cent of the grains and 18 per cent
of the total starch in 60 minutes. (Chart D 305.)

The hilum is not distinct unless a bubble is formed
there, and a large bubble develops in a majority of the
grains. The lamellae are not visible at any time during
the reaction. The grains become more refractive after
the addition of the reagent, and the first part to show
this change is a rather narrow band of material about
the margin. Gelatinization begins at the distal end or
just to one side of the distal end and proceeds according
to three methods. In the first, which is seen in the
majority of the grains, the proximal end gelatinizes
soon after the distal end and gelatinization progresses
from both ends toward the portion of the grain just distal
to the hilum, which is the most re&istant part of the
grain and which at the end of the reaction is split length-
wise by a fissure and separated into two pieces which
gelatinize separately. In the second method, which is
seen in a moderate number of grains, gelatinization be-
gins at the distal margin and proceeds toward the hilum
with serial separation of the lamellae until the hilum is
reached. The hilum swells suddenly and the bubble,
if present, swells, then shrinks, and finally disappears,
and the proximal starch becomes more hyaline in ap-
pearance and then is rapidly gelatinized. In the third
method, which is also seen in a moderate number of
grains, the marginal material is all gelatinized and the
inner portion gradually grows more refractive, then is
invaded by irregular fissures and small pieces broken off
which float off and are gelatinized. When the hilum is
reached it swells suddenly and the portion immediately
surrounding it, which is the most resistant part of the
grain, is rapidly gelatinized. The gelatinized grains are
much swollen and have thin capsules. They are greatly
distorted and do not bear any resemblance to the form
of the untreated grain.

Comparison of the chloral-hydrate reactions between
N. poeticus poetarum and N. abscissus shows:

556

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

A bubble is much less frequently f onned at the hilum,
and the lamellae are more often moderately distinct than
in N. abscissus. The grains become less refractive after
the addition of the reagent and the band of material
around the margin, which is the first part of the grain
to show this change, is narrower than in N. abscissus.
Gelatinization proceeds according to two methods neither
of which resembles closely the three methods noted in
N. abscissus. In the first method, which is somewhat
similar to the third method of N. abscissus, the marginal
starch is gelatinized nearly to the proximal end on
both sides and then proceeds inward, preceded by fissur-
ing of the ungelatinized portion and splitting off of par-
ticles of ungelatinized material. In the second method
gelatinization begins at several points on the margin
and proceeds from each of these points, forming deep,
cup-shaped hollows which finally coalesce before the
hilum and proximal end are reached. The gelatinized
grains are as much swollen and have thinner capsules
and are more distorted than those of N. abscissus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent of
the entire number of grains and 4 per cent of the total
starch in 5 minutes ; in less than 0.5 per cent of the grains
and 26 per cent of the total starch in 15 minutes ; in about
12 per cent of the grains and 81 per cent of the total
starch in 30 minutes ; in about 46 per cent of the grains
and 95 per cent of the total starch in 45 minutes; and in
about 62 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 306.) (See foot-
note, page 516.)

The hilum is distinct, and the lamellae are distinct
in all the grains. Gelatinization begins at the hilum and
progresses according to two methods. In the first, which
is seen in a great majority of the grains, the primary
starch is divided by fissures or cracks into a number of
particles. In most of the grains these particles are
again divided until the central part of the interior of the
large grain appears filled with a fine granular mass
which is the first part to be gelatinized. The secondary
starch meanwhile is coarsely striated, and as the finely
granular primary starch and the less resistant part of
the secondary starch are gelatinized and the grain swells,
the more resistant material forms a coarsely striated mar-
ginal band which is thinner in some places than in others.
This band gradually grows thinner and more nearly
transparent and is eventually dissolved at the points
where it is thinnest. In other grains the primary starch
is divided into rather large fragments which are very
resistant and are scattered around the inner border of
the marginal band formed of the secondary starch and
remain there until the capsule is dissolved in one or
two places and then flow out into the reagent and are
dissolved. In the second method, which is seen in only
a few of the grains, two furrows or actual fissures extend
from either side of the hilum nearly to the margin,
and distal to these furrows or fissures are a number of
other branching fissures which radiate out from the
hilum on either side like a bundle of wheat. The ma-
terial between the hilum, the furrows, and the margin
becomes finely granular, except a narrow band at the
margin, and is slowly gelatinized, while the radiating
fissures before described slowly widen and branch and
finally disappear. The proximal starch meanwhile is

coarsely striated, and with the thin portion of material
already described, which is around the rest of the margin,
forms a striated band which slowly grows thinner and
then is dissolved in 1 or 2 places. The contents flow
out and are dissolved and the marginal portion slowly
dissolves also, the proximal portion being the most re-
sistant. The grains are always dissolved before gela-
tinization is complete.

Comparison of the chromic-acid reactions between
N. poeficus poetarum and N. abscissus shows :

The hilum is as distinct but the lamellae are not so
distinct as in N. abscissus. Gelatinization follows two
methods, one of which is very similar to the one de-
scribed under N. abscissus. In the first, which re-
sembles that described for a small minority of the grains
of N. abscissus, the main points of difference noted are
that the fissures which divide the grain distal to the
preliminary furrows from either side of the hilum are
finer and more numerous, and that the whole area be-
tween the furrows and the margin becomes finely granular
and is gelatinized, instead of a small band of material
at the margin remaining ungelatinized, as in N. abscissus.
In the second method there are several differences to be
noted between N. abscissus and N. poeticus poetarum.
There is no apparent distinction between primary and
secondary starch, but several fissures extend longitu-
dinally from the hilum to the distal margin, and this part
of the grain is gelatinized first and then the portion at
the proximal end and sides nearby is striated and slowly
gelatinized. The grains are frequently dissolved before
gelatinization is complete, but in some grains gelatiniza-
tion is complete and the gelatinized grains are much
swollen, have thin capsules, and are considerably
distorted.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 23 per cent of the total
starch in 5 minutes; in about 25 per cent of the grains
and 66 per cent of the total starch in 15 minutes; in
about 46 per cent of the grains and 79 per cent of the
total starch in 30 minutes ; in about 62 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
and in about 71 per cent of the grains and 92 per cent
of total starch in 60 minutes. (Charts D 307, D 308.)

The hilum is distinct; the lamellae are moderately
distinct, but do not remain so during the reaction. Gela-
tinization begins at the hilum and progresses according
to two methods. In the first, which is seen in the great
majority of the grains, the primary starch is split length-
wise into two pieces, which are in turn each divided into
two or three pieces. The secondary starch which sur-
rounds the primary starch is meanwhile marked by rather
fine striae. As the less resistant material of both primary
and secondary starch is gelatinized, causing swelling of
the whole grain, the more resistant part of the secondary
starch forms a finely striated marginal band, around
the inner border of which the subdivided particles of the
primary starch are scattered. The marginal band be-
comes more coarsely striated and develops a feathery or
spicular inner border and then gradually grows thinner
and more refractive and is finally gelatinized. The par-
ticles of the primary starch are very resistant and remain
for some time after the rest of the grain has been gela-
tinized. In the second method two furrows extend trans-

NARCISSUS.

557

versely from either side of the hilum to the margin and
the starch included between them and the hilum and
the margin is divided by rather fine striae and then
becomes finely granular in appearance, except a narrow
band at the margin, and is slowly gelatinized, with con-
siderable swelling. The more resistant portion at the
proximal end and sides nearby is rather coarsely striated
and then by conjunction with the thin band of resistant
deposit around the rest of the margin forms a marginal
band, which is very resistant but grows gradually thinner
and more nearly transparent until it is gelatinized, leav-
ing only the thin capsule. The gelatinized grains are
much swollen, have rather thin capsules, and are some-
what distorted.

Comparison of the pyrogallic-acid reactions between
N. poeticus poetarum and N. abscissus shows :

The hilum and lamellae are not so distinct as in N.
abscissus. Gelatinization follows two methods of pro-
cedure, as in N. abscissus, but the majority follow the
second method described and show distinct and irregular
fissuring in the distal material preceding gelatinization.
A moderately large minority follow the first method de-
scribed, except that the primary material is split into
finer particles, while the striae in the secondary starch
are finer. The gelatinized grains are more swollen, have
thinner capsules, and are usually considerably more
distorted.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the grains and 33 per cent of the total starch in 5 min-
utes; in about 28 per cent of the grains and 66 per cent
of the total starch in 15 minutes; in about 39 per cent of
the grains and 73 per cent of the total starch in 30 min-
utes ; in about 48 per cent of the grains and 80 per cent
of the total starch in 45 minutes ; and in about 56 per cent
of the grains and 86 per cent of the total starch in 60
minutes. (Charts D 303 and D 309.)

The hilum is distinct and no bubbles are formed there.
The lamellae are moderately distinct, but do not remain
so long after the reaction starts. Gelatinization begins
at the hilum and follows two methods of procedure. In
the first, which occurs in the great majority of the grains,
the portion immediately surrounding the hilum, which
probably represents the primary formation of starch, is
split lengthwise into two pieces, which are then each sub-
divided into two or three parts. The portion surround-
ing this primary starch, which probably represents a
secondary starch formation, becomes divided by rather
coarse striae. As the less resistant starch of both pri-
mary and secondary starch is gelatinized, causing swell-
ing of the whole grain, the more resistant secondary
starch forms a coarsely striated and lamellated marginal
band, around the inner border of which, at the proximal
end, the subdivided particles of the primary starch are
arranged. The marginal band soon loses its lamellar
appearance and is divided into two parts, a single row
of granules at the margin, and within this a more refrac-
tive row of spicules whose free ends give a feathery
appearance to the inner border. The inner part is gela-
tinized first and the outer granular layer remains for a
long time, but gradually grows thinner and finally dis-
appears. The particles of the primary starch are divided
and subdivided until they are formed into a number of
rather coarse granules which are very resistant and re-

main after the rest of the grain has been gelatinized, in
some cases not being gelatinized at the end of an hour.
In some grains the primary starch is divided into two
pieces or is not divided at all, and remains ungela-
tinized after the rest of the grain is gelatinized. In the
second method 2 furrows or fissures extend horizontally
from the hilum to the margin, and the material included
between them, and the hilum and the margin, is first
divided by stria? and divided irregularly by refractive
fissures, except a thin band of starch at the margin,
and then gelatinized more rapidly from the hilum out-
ward, with considerable irregular swelling. The more
resistant material at the proximal end becomes rather
coarsely striated, and as the grain swells it is pushed to
the margin at the proximal end and sides nearby, where
it forms a striated band which unites with the resistant
starch around the rest of the margin and in which
the lamellar structure is at first dimly visible but is
later obscured and the substance of the band is slowly
gelatinized.

The gelatinized grains are much swollen and have
rather thin capsules; they are somewhat distorted and
do not have much resemblance to the forms of the un-
treated grains.

Comparison of the nitric-acid reactions between N.
poeticus poetarum and N. abscissus shows :

The hilum and lamellae are not so distinct as in N.
abscissus. Gelatinization follows two types of procedure,
as in N. abscissus, but the majority follow the second
type described and show more distinct and more persist-
ent lamellation and less irregular fissuring than do simi-
lar grains of N. abscissus. A. moderately large minority
follows in the main the first method described, the dif-
ferences noted being that the primary deposit is split
into more and smaller particles, which are, however, just
as resistant as those of N. abscissus, while the striae in
the secondary starch are not so coarse and the lamellae
are more distinct and somewhat more persistent, and the
marginal band is not divided into an outer granular and
an inner spicular part. The gelatinized grains are more
swollen and have thinner capsules and are, usually; con-
siderably more distorted than in N. abscissus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 99 per cent of the total
starch in 2 minutes, and in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 310.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in the great majority of the grains. The
lamellae are very distinct or moderately distinct. Gela-
tinization begins at the hilum and progresses according
to two methods. In the great majority of the grains
the portion immediately surrounding the hilum is split
by fissures into several parts, which in most of the grains
begins to gelatinize and swell. At the same time the
secondary deposit surrounding this is divided by striae
and the inner portion becomes granular and then is gela-
tinized and the outer, more resistant portion forms a
homogeneous-looking, refractive marginal band which
grows thinner and more nearly transparent until it is
also gelatinized. The process in the primary part of the
grain is the same as this, but is slower. In some grains
the primary grain does not begin to gelatinize until the
secondary starch is completely gelatinized, and then

558

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

either remains intact or is broken into three or four
pieces and then gelatinized. In the second method,
which is seen in a few grains, 2 furrows, or in some cases
actual fissures, extend horizontally from either side of
the hilum to the margin and the material included be-
tween them, the hilum and the margin is divided by
concentric fissures into portions of varying size, and these
portions are gelatinized from without inward, the portion
just distal to the hilum being the last to be gelatinized.
The material at the proximal end and sides nearby is
pushed to the margin, and these remain as a homoge-
neous-looking, thick, refractive band which is gelatinized
rather slowly after the rest of the grain has been gela-
tinized. The gelatinized grains are much swollen, have
rather thick capsules, and are much distorted.

Comparison of the sulphuric-acid reactions between
N. poeticus poetarum and N. abscissus shows :

A bubble is not formed at the hilum nearly so fre-
quently and the lamellae are not so distinct as in N.
abscissus. Gelatinization progresses according to .two
methods, which are very nearly the same as those already
described under N. abscissus. The first, which is seen
in the great majority of the grains, is that which is de-
scribed as occurring in only a few grains of 2V. abscissus,
and the main points of difference recorded are that fol-
lowing the preliminary separation by concentric fissures
which occurs in both starches, this starch melts down
into a finely granular mass and is gelatinized from
within outward apparently, instead of remaining more
or less distinctly fissured and being gelatinized from
without inward, as in N. abscissus. In the second
method, which is seen in but few grains and which is
that described for the great majority of grains of N.
abscissus, the main points of difference noted are that
the primary starch is divided always into several pieces
and is always very resistant, while the secondary starch
is divided by concentric fissures into portions of varying
size as a preliminary to gelatinization. The gelatinized
grains are as much swollen, have thinner capsules, and
are as much distorted as in 2V. abscissus.

NARCISSUS WILL SCARLET (HYBRID).

(Plate 12, fig. 69; Charts D 305 to D 310.)
HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are somewhat fewer compound grains and
aggregates than in 2V. abscissus, but more than in 2V.
poeticus poetarum. The compound grains belong to the
two types described under 2V. abscissus, and the aggre-
gates are also of the same types as in that starch. There
are comparatively few grains in which primary and sec-
ondary starch formations can be clearly seen, and in this
the hybrid is somewhat closer to 2V. poeticus poetarum
than to 2V. abscissus. The grains are as irregular as in
2V. abscissus, and the irregularities are due to the same
causes enumerated in that starch. The conspicuous
forms are plano-convex, ovoid, lenticular, and broad reni-
form. The additional forms are triangular, irregularly
quadrilateral, and elliptical.

In form 2V. will scarlet shows a somewhat closer
relationship to 2V. abscissus than to 2V. poeticus poetarum.

The hilum is as distinct as in both parents, and is not
so often nor so deeply and extensively fissured as in either

parent, and in this it shows a closer relationship to 2V.
abscissus. The fissures have the same forms in the same
order of frequency of occurrence as in 2V. abscissus. The
hilum is sometimes centric, but in the majority of the
grains it is eccentric from 0.42 to 0.29, usually 0.37, of
the longitudinal axis.

In the character of the hilum 2V. will scarlet shows
a somewhat closer relationship to 2V. abscissus than to
2V. poeticus poetarum. The degree of eccentricity in the
three starches is practically the same.

The lamellae are in some grains very distinct and in
others moderately distinct, more than in either parent,
and in this respect showing a closer relationship to Ar.
abscissus than to N. poeticus poetarum. They are rather
fine continuous rings which follow the form of the outline
of the grain. The number counted on the larger grains
varies from 8 to 14, usually 12.

In the character of the lamellae 2V. will scarlet shows
a closer relationship to 2V. abscissus than to 2V. poeticus
poetarum.

In size the grains vary from the smaller which are
4 by 4/i, to the larger which are 38 by 44/* and 40 by 42/u.
The common sizes are 34 by 38/x and 32 by 34ju. The
large grains of 2V. will scarlet are the same as in 2V. ab-
scissus, but the common-sized grains are closer the size
of those of 2V. poeticus poetarum:

POLARISCOPIC PROPERTIES.

The figure as in 2V. abscissus is not very distinct and
is not often well defined. The lines cross at angles of
widely varying degree, and are often bent and sometimes
bisected, as in the parents. There are a number of
multiple figures and some of the figures have 5 and 6
lines instead of 4. There are also the same number of
figures which have the forms of a conjugate hyperbola, or
a long line bisected at both ends, as in the parents.

The degree of polarization varies from low to high
(value 43), the same as in 2V. abscissus and more than in
2V. poeticus poetarum. There is the same amount of
variation in a given aspect of an individual grain as in
the parents.

With selenite the quadrants as in 2V. abscissus are not
well defined, and are unequal in size and irregular in
shape. The colors are not pure and there are few grains
which have a greenish tinge.

In the degree of polarization, the character of the
figure, and the appearance with selenite, 2V. will scarlet
shows a closer relationship to 2V. abscissus than to 2V.
poeticus poetarum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
45), the same as in 2V. poeticus poetarum, and more than
"in 2V. abscissus. With 0.125 per cent Lugol's solution the
grains all color a light violet, the same as in 2V. poeticus
poetarum and more than in 2V. abscissus. After heating
in water until all the grains are gelatinized and then add-
ing a 2 per cent Lugol's solution the gelatinized grains
all color a moderate indigo, the same as in 2V. poeticus
poetarum, and the solution a deep indigo, the same as
in N. poeticus poetarum. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2 per
cent Lugol's solution the grain-residues color a light to

NARCISSUS.

559

moderate indigo, the capsules a red or a reddish violet,
and the solution a very deep indigo-blue, as in N. poeticus
poetarum.

Qualitatively and quantitatively the reaction with
iodine shows a closer relationship to N. poeticus poetarum
than to N. abscisstis.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 37), more than in either parent but nearer
to N. poeticus poetarum.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately colored
(value 53), more than either parent, but closer to N.
poeticus poetarum.

In the reaction with aniline stains, N. will scarlet
shows a closer relationship to N. poeticus poetarum than
to N. abscissus.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 69.8° to 71.9° C., and of all is 72°
to 74° C., mean 73° C.

The temperature of gelatinization of N. will scarlet
is somewhat closer to that of N. abscissus, though the
mean value is practically midway between those of N.
abscissus and N. poeticus poetarum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 2 min-
utes. Complete gelatiiiization occurs in about 1 per
cent of the entire number of grains and 2 per cent of the
total starch in 5 minutes ; in about the same percentage
of the grains and 3 per cent of the total starch in 15
minutes ; in about 5 per cent of the grains and 8 per cent
of the total starch in 30 minutes; in about 12 per cent
of the grains and 16 per cent of the total starch in 45
minutes; and little further advance in 60 minutes.
(Chart D 305.)

A bubble is not so frequently formed at the hilum
as in 2V. abscissus, but much more frequently than in
N. poeticus poetarum. The lamellae, as in IV. abscissus,
are not visible at any time during the reaction. The
grains after the addition of the reagent become as re-
fractive as in 2V. abscissus. Gelatinization, as in the
parents, begins at various points on the margin, usually
the distal margin, and proceeds according to three
methods which very closely resemble the three described
under 2V. abscissus. There are equal numbers in which
may be seen the first and third methods, and the main
differences noted in these grains from those of 2V. 06-
scissus are less fissuring and separation, of small par-
ticles, and somewhat less generally a splitting of the por-
tion just distal to the hilum, which is often the most
resistant part of the grain. The third method is seen in
few grains and does not appear to differ from that de-
scribed under 2V. abscissus. The gelatinized grains are as
much swollen, have as thin capsules, and are as distorted
as those of 2V. abscissus.

In this reaction 2V. will scarlet shows qualitatively a
much closer relationship to 2V. abscissus than to 2V. poeti-
cus poetarum.

The reaction with chromic acid begins in half a
minute. Complete gelatinization occurs in less than

0.5 per cent of the entire number of grains and 4 per
cent of the total starch in 5 minutes; in less than 0.5
per cent of the grains and 49 per cent of the total starch
in 15 minutes; in about 22 per cent of the grains and
83 per cent of the total starch in 30 minutes ; in about
46 per cent of the entire number of grains and 97 per
cent of the total starch in 45 minutes; and in about
66 per cent of the grains and 99 per cent of the total
starch in 60 minutes. (Chart D 306.) (See footnote,
page 516.)

The hilum and lamellae are as distinct as in 2V.
abscissus. Gelatinization begins at the hilum and pro-
gresses according to the two methods described in 2V.
abscissus. The first method, which occurs in the ma-
jority of grains of 2V. abscissus, occurs also in a majority
(but not in so large a majority) of grains of the hybrid.
The second method is seen in more grains, but there is
no diiference to be noted in the method itself.

Some of the grains are gelatinized before they are
dissolved, but fewer than in 2V. poeticus poetarum. They
are much swollen, have thicker capsules, and are as much
distorted as in 2V. poeticus poetarum.

In this reaction 2V. will scarlet shows qualitatively
a closer relationship to 2V. abscissus than to 2V. poeticus
poetarum.

The reaction with pyrogallic acid begins in 1 min-
ute. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 3 per cent of the total
starch in 5 minutes; in about 8 per cent of the grains
and 26 per cent of the total starch in 15 minutes; in
about 30 per cent of the grains and 73 per cent of the
total starch in 30 minutes; in about 49 per cent of the
grains and 81 per cent of the total starch in 45 minutes ;
and in about 51 per cent of the grains and 86 per cent
of the total starch in 60 minutes. (Chart D 307.)

The hilum and lamella are as distinct as in 2V. poetir
cus poetarum. Gelatiiiization begins at the hilum and
follows the two methods described in both parents. A
smaller majority than in 2V. abscissus follows the method
described for a majority of the grains of that starch,
and a moderate minority follows the second method, some
of the grains as do those of 2V. abscissus, and some as do
those of 2V. poeticus poetarum. The gelatinized grains
are as much swollen, have as' thin capsules, and are as
much distorted as in 2V. abscissus. In this reaction 2V.
will scarlet shows qualitatively a somewhat closer rela-
tionship to 2V. abscissus than to 2V. poeticus poetarum.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 61 per cent of the
total starch in 5 minutes; in about 30 per cent of the
grains and 78 per cent of the total starch in 15 minutes;
in about 35 per cent of the grains and 82 per cent of the
total starch in 30 minutes; in about 43 per cent of the
grains and 87 per cent of the total starch in 45 minutes ;
and in about 52 per cent of the grains and 91 per cent of
the total starch in 60 minutes. ( Chart D 309. )

The hilum and lamellae are as distinct as in 2V.
abscissus. Gelatinization begins at the hilum and fol-
lows the two methods described under both parents.
The method described for a great majority of the grains
of 2V. abscissus is seen in a smaller majority of the
hybrid, the main differences noted being that the striation

560

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of the secondary deposit is not so coarse and the laniel-
lation more distinct and persistent, which shows the in-
fluence of N. poeticus poetarum. A moderate-sized
minority of the grains follows the second method, the
differences noted being that the striae at the proximal
end are not so coarse and the lamellation more distinct
and more persistent. The gelatinized grains are as much
swollen, have as thin capsules, and are as much distorted
as in N. abscissus.

In this reaction N. will scarlet shows qualitatively
a closer relationship to N. abscissus than to N. poeticus
poetarum.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 92 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes, and in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 310.)

The hilum and lamellae are as distinct as in N.
abscissus and a bubble is formed at the hilum as fre-
quently as in that starch. Gelatinization begins at the
hilum and progresses according to the two methods seen
in both parents, and the majority of the grains follow
the same method that was described for the majority of
the grains of N. abscissus, and for only a minority of the
grains of N. poeticus poetarum, while a small minority
follows the second method. The Only difference noted
in either method was that there was not so much fissuring
of the grains. The gelatinized grains are as much
swollen, have as thick capsules, and are as distorted
as in N. abscissus.

In this reaction N. will scarlet shows qualitatively a
somewhat closer relationship to N. abscissus than to
N. poeticus poetarum.

19. STARCHES OF NABCISSUS ALBICANS, N. ABSCIS-
SUS., AND N. BICOLOB APKICOT.

Starch of N. abscissus is described on pages 554
to 558.

N. ALBICANS (SEED PARENT).

(Plates 12 and 13, figa. 70 and 74; Charts D 311 to D 316.)
HISTOLOGIC PKOPERTIES.

In form the grains are usually simple and isolated,
although aggregates and compound grains are of very
common occurrence. The aggregates are usually doub-
lets or triplets of equal size, linearly or pyramidally
arranged; but there are some consisting of 10 to 12
grains which form an irregular, compact, knobby mass.
The compound grains belong to three types : In one there
are 2 or 3 component grains, each consisting of a hilum
surrounded by 3 or 4 lamellae, and all the components
in turn surrounded by 5 or 6 secondary lamellae ; in the
second type there are 2 to 12 component grains, each
consisting of a hilum and a distinct lamella, and all sur-
rounded by 1 or 2 secondary lamellae ; in the third type
there are, as a rule, 2 or rarely 3 component grains, one
of which is a large simple grain, to the side of the
distal end of which 1 or 2 small grains have become
adherent, and the combination later inclosed by 1 or 2
secondary lamellae. A number of aggregates consists
of one or more simple grains combined with one or
more compound grains of the first and second types
described. The grains are, as a rule, moderately regular
in form, but a majority show some and a moderate num-

ber show considerable irregularities, and these irregu-
larities are due to the following causes: (1) Small or,
rarely, large rounded protuberances from the proximal
end, sides, or distal end; (2) shallow depressions and
elevations of the surface and margin of the grain, causing
au undulating or wavy outline; (3) deviation of the
transverse axis and consequent bending of the grain in
the middle or at either end; (4) the greater development
of one part of the distal end; (5) 2 indentations, one
on either side of, and just below, the proximal apex.
There is a moderate number of grains in which a rather
small grain has later been surrounded by 3 or 4 lamellae
of a secondary starch which are distinctly separated from
the primary lamellae by a deep furrow, and by the differ-
ence in refractivity of the starches. The conspicuous
forms are broad, rounded ovoid, narrow pointed ovoid,
nearly round, and short elliptical with both ends rounded
or with a flattened distal end. There are also plano-
convex, triangular with rounded angles, quadrilateral,
a few pyriform, and a few lenticular forms. The broad
forms are flattened, but the others are not.

The hilum, when not fissured, is a not very distinct,
small, round or, rarely, lenticular spot. It usually is
fissured, however, and the fissures have the following
forms: (1) A short, straight line placed transversely,
obliquely, or rarely, longitudinally; (2) irregularly V-
or Y-shaped; (3) a long, irregularly branching, trans-
verse line; (4) T-shaped or cruciform; (5) flying-bird
figure. The hilum is sometimes centric, but in the
majority of the grains it is eccentric from 0.46 to 0.25,
usually 0.38, of the longitudinal axis.

The lamellw are commonly not very distinct, but some
grains show rather fine continuous rings, which usually
follow the form of the outline of the grain. The pri-
mary grains, which have a secondary deposit of starch
surrounding them, do not show lamellation in the pri-
mary starch, but do in the secondary deposit. The num-
ber of lamellae counted on some of the large grains varies
from 6 to 14, usually 10.

The size of the grains varies from the smaller which
are 4 by 4/*, to the larger elongated forms which are
40 by 34/t, and the larger broad forms which are 28 by
38/* and 40 by 40/*, in length and breadth. The common
sizes are 22 by 26ju,, 22 by 22/x, and 22 by 18/t.

Comparison of the histologic properties between N.
abscissus and N. albicans shows :

There are not so many compound grains or aggre-
gates. The compound grains belong to two types, which
are the same as the first two types described under N.
albicans; the third type described under that starch
is not seen. The aggregates belong to the same types
as in N. albicans. There are more simple grains in
which a rather small primary grain has been surrounded
by several secondary layers of starch. The grains are
somewhat more irregular in form and the irregularities
are due to the same causes, but there are fewer pointed
protuberances and more small depressions and elevations
of the surface. The forms are somewhat more rounded
than those of N. albicans.

The hilum is more distinct and is not so frequently
nor so extensively fissured, but the fissures have the same
forms. A cruciate figure is not so often seen, however.
The hilum is sometimes more eccentric, but usually the
degree of eccentricity is the same as in N. albicans.

NARCISSUS.

561

The lamellae are more distinct and finer than in N.
albicans. The number can be determined on most of
the grains and is usually 10.

In size the grains are very nearly the same, but as
a rule slightly larger. The common sizes are 20 by 24/t,
20 by 28/i, and 24 by 20/t.

POLARISCOPIC PROPERTIES.

The figure is moderately to well denned. The lines
cross at right angles or at acute angles which do not vary
greatly in size. They are not often bent or bisected.
There are a few figures which are not crosses, but have
the form of an hyperbola or of a long line bisected at both
ends.

The degree of polarization varies from low to high
(value 37), and the greater number of grains shows
a low or a moderate degree of polarization. There is
also considerable variation in a given aspect of the
same grain.

With selenite the quadrants are moderately well de-
fined, unequal in size, and usually regular in shape.
The colors are usually not pure, and very rarely is one
seen with a greenish tinge.

Comparison of the polariscopic properties between
N. abscissus and N. albicans shows :

The figure is as distinct, but is not so well defined.
The lines cross at angles of widely varying size and are
often bent. There are more figures with the form of
a conjugate hyperbola, or a long line bisected at both
ends than in N. albicans.

The degree of polarization is more (value 43) and
there are more grains in which the degree of polarization
is moderately high and high. There is less variation
in a given aspect of the same grain.

With selenite the quadrants are not so clean-cut and
are more irregular in shape. The colors are more often
pure and there are more grains which have a greenish
tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 55), and
the color deepens -with moderate rapidity until they are
all very deeply colored and bluer in tint. With 0.125
per cent Lugol's solution the grains all color a light violet
and the color deepens with moderate rapidity until the
grains are all deeply colored and have more of a bluish
tint. After heating in water until the grains are all
gelatinized and then treating with a 2 per cent Lugol's
solution the gelatinized grains all color a moderate indigo
and the solution a deep indigo. If the preparation is
boiled for 2 minutes and then treated with an excess of
a 2 per cent Lugol's solution, the grain-residues all color
a light indigo, the capsules a red or reddish violet, and
the solution a very deep indigo.

Comparison of the iodine reactions between N. ab-
scissus and N. albicans shows :

With 0.25 per cent Lugol's solution the grains color
less (value 40) and so also with 0.125 Lugol's solution.
After heating in water until the grains are all gelatinized
and treating with a 2 per cent Lugol's solution, the
grains are more and the solution less colored. After
boiling for 2 minutes and treating with an excess of a

2 per cent Lugol's solution, the grain residues are more
colored, the capsules and solution the same as in N.
albicans.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 40). The grains are all equally colored
and there is no variation in color in different parts of
the same grain.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value 50),
more than with gentian violet. The grains are all equally
colored and there is no variation in color in different parts
of the same grain.

Comparison of the aniline reactions between N. ab-
scissus and N. albicans shows :

With gentian violet the grains are more lightly colored
(value 33), with safranin they are somewhat less deeply
colored (value 47), but the difference is not so great as
with gentian violet.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 70.2° to 72° C., and of all is 73° to 75°
C., mean 74° C.

Comparison of the temperature reactions between
N. abscissus and N. albicans shows :

The temperature of gelatinization is very nearly the
same as in N. albicans— 73° to 74.8° C., mean 73.9° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 11 per cent of
the grains and 14 per cent of the total starch in 15
minutes; in about 28 per cent of the grains and 31 per
cent of the total starch in 30 minutes; in about 37 per
cent of the grains and 40 per cent of the total starch in
45 minutes; and in about 40 per cent of the grains and
43 per cent of the total starch in 60 minutes. (Chart
D311.)

The hilum becomes distinct, accompanied by the for-
mation of a small bubble in a great majority of the grains.
The lamellae are usually not visible, and when visible
they are not very distinct. The grains become more re-
fractive after the addition of the reagent, and the first
portion of the grain to be so affected is a rather broad
band of the marginal starch. Gelatinization begins at
various discrete points on the margin at the distal end
or side, and progresses first from point to point around
the margin and then inward, preceded by fissuring of the
ungelatinized starch and separation and subsequent
gelatinization of rather large particles, so that the un-
gelatinized material soon assumes an angular rather than
rounded form. Gelatinization proceeds more rapidly
along the margin than in the interior, so that the mar-
ginal deposit even at the proximal end, is gelatinized
before the portion just surrounding and immediately
distal to the hilum, which is the last to be gelatinized.
In the elongated form gelatinization begins at the distal
margin and proceeds smoothly towards the hilum, which
swells suddenly when it is reached. The proximal end
is the last part to be gelatinized, but is gelatinized rapidly
after the hilum swells.

562

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The gelatinized grains are much swollen and have
rather thick capsules, they are very much distorted and
do not retain any resemblance to the form of the un-
treated grain.

Comparison of the chloral-hydrate reactions between
N. abscissus and N. albicans shows :

A bubble is not formed at the hiluin in so many
grains as in N. albicans, and the lamellae are not visible
in any of the grains. The marginal material, which
first shows an increased refractivity after the addition
of the reagent, is in a band which is not so broad as in
N. albicans. Gelatinization progresses according to three
methods instead of two, as in N. albicans. In the first,
which is seen in the majority of the grains and which was
not observed in N. albicans, gelatinization begins first at
the distal end, then at the proximal and progresses! from
these two points, the portion of the grain just distal to
the hilum being the last to be gelatinized. In the second
method, which somewhat resembles the second method de-
scribed under N. albicans, gelatinization begins at the
distal margin and proceeds toward the hilum, accom-
panied by serial separation of groups of lamellae, which
is not seen in N. albicans. The proximal end is the last
portion gelatinized in such grains. The third method
is the same as that described for the majority of the
grains of N. albicans.

The gelatinized grains are more swollen, have thin
instead of thick capsules, and are not so much distorted
as in N. albicans.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 11 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 75 per cent of the total starch in 15 minutes ;
in about 57 per cent of the grains and 98 per cent of the
total starch in 30 minutes; in about 95 per cent of the
grains and 99 per cent of the total starch in 45 minutes ;
and in more than 99 per cent of the same in 60 minutes.
(Chart D 312.) (See footnote, page 516.)

The hilum becomes distinct, and the lamellae are dis-
tinct in all of the grains. Gelatinization begins at the
hilum and progresses according to two methods. In
a small majority of the grains the portion immediately
surrounding the hilum, which in some grains represents
a primary starch formation, but which in others can not
be definitely distinguished as such, is divided and sub-
divided by fissures into a number of rather coarse,
distinct granules. Then a sheaf of irregular fissures
extends from the hilum toward both the proximal and
the distal margin or only toward the distal margin,
dividing the material in their path into granules; the
rest of the substance of the grain is rather finely striated.
The granular material around the hilum begins to
gelatinize first, although portions of it are very resistant
and remain ungelatinized until 'the grain is finally dis-
solved, and then the portion traversed by the sheaf of
fissures. The striated portion of the grain is pushed
to the margin on either side as the grain swells, where
it forms a finely striated band. This becomes thinner
and more refractive, and the striae become coarse as gela-
tinization progresses; finally the capsule is dissolved at
one of the points reached by the fissures from the hilum,
and the contents of the grain flow out and are dissolved.
In the second type, which is seen in a large minority of

the grains, two furrows or fissures proceed transversely
or obliquely from the hilum to the margin, and the
material included between the hilum and the distal
margin is divided by coarse striae into rows of coarse
granules arranged as are the lamellae in the untreated
grain. A narrow band of starch which is not so nar-
row at the proximal end is not so divided, but is finely
striated. The grain begins to gelatinize from the hilum
outward and before gelatiuization is complete the cap-
sules and the marginal band of starch at the distal
margin are dissolved and the contents of the grain flow
out of this opening and also are dissolved. The grains
are always dissolved before gelatinization is complete.

Comparison of the chromic-acid reactions between
N. abscissus and N. albicans shows :

The hilum and lamellae are as distinct as in N.
albicans, but the lamellar structure remains visible dur-
ing a greater part of the reaction than in that starch.
Gelatinization progresses according to two methods, and
that observed in the great majority of the grains bears
very little resemblance to that seen in a small majority
of the grains of N. albicans. The starch immediately
around the hilum or the primary starch is divided by
many fissures into particles which are divided and sub-
divided until the central portion of the interior of the
grain is filled with a mass of fine granules. The starch
surrounding this portion, which is probably a secondary
formation, is coarsely striated, and as the primary
starch and the less resistant part of the secondary starch
are gelatinized and the grain swells the more resistant
part of the secondary starch forms a coarsely striated
marginal band which is thinner in some places than in
others. This band gradually grows thinner and more
nearly transparent, and is eventually dissolved at the
points where it is thin. In some grains the primary
starch only forms large particles which are very resistant
and remain after the rest of the grain is dissolved. The
second method, which is seen in only a small number of
grains, is very like that noted in a large minority of the
grains of N. albicans, and the main differences noted
are that just distal to the primary furrows or fissures
are two sheaves of fine irregular fissures, and the ma-
terial divided by these fissures is the first to gelatinize.
The remainder of the distal starch is not striated, but
loses its original structural appearance and becomes a
finely granular mass. There is a narrow band of mate-
rial around the entire margin, as in N. albicans, but is
coarsely striated, especially at the proximal end. It is
dissolved at the distal end of the grains after the starch
in the interior is nearly gelatinized and the contents
of the grain flow out and are dissolved. The proximal
portion is the last to be gelatinized. The grains, as in
N. albicans, are always dissolved before gelatinization is
complete.

The reaction with pyro gallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 25 per cent of
the total starch in 5 minutes; in about 31 per cent of
the grains and 78 per cent of the total starch in 15 min-
utes ; in about 69 per cent of the grains and 91 per cent
of the total starch in 30 minutes; in about 75 per cent
of the grains and 95 per cent of the total starch in
45 minutes ; and in about 85 per cent of the grains and

NARCISSUS.

563

97 per cent of the total starch in 60 minutes. (Charts
D 313 and D 314.)

The hilum is distinct and a bubble is never formed
there. The lamellae are distinct at first, but later are
obscured. Gelatinization begins at the hilum and in the
great majority of grains progresses according to but one
method. The portion immediately surrounding the
hilum is divided into many rather coarse granules and
the starch surrounding this is either divided by fine
striae or loses its lamellated appearance and becomes more
refractive, especially at a number of scattered discrete
points. The hilum swells and the more resistant portion
of this latter material forms a thick homogeneous-look-
ing band at the margin, while in the interior of the grain
are scattered the granules formed from the deposit
around the hilum. The marginal band grows progres-
sively thinner and more nearly transparent until it is all
gelatinized and only the thin capsule remains. The
granules remain for a long time in the interior of the
grain, but finally they too are gelatinized. In a few
grains the starch around the hilum is split into three
01 four pieces which remain clumped together in the
middle of the grain and are apparently never completely
gelatinized. The gelatinized grains are much swollen,
have rather thick capsules, and are somewhat distorted.

Comparison of the pyrogallic-acid reactions between
JV. abscissiis and 2V. albicans shows :

The hilum and lamellae are as distinct as in 2V. albi-
cans, and the lamellar structure sometimes persists after
gelatinization is far advanced. Gelatiuization follows
two methods of procedure instead of but one. The
majority of the grains follows closely the method de-
scribed for all the grains of 2V. albicans, the main differ-
ence noted being that the starch immediately surrounding
the hilum is always broken into two or three pieces and
the pieces later subdivided, so that they are smaller than
in 2V. albicans. The striae which mark the rest of the
grain are not so fine and are seen in most of the grains,
and the marginal band is divided into an outer striated
and an inner spicular border. In the second method
two furrows or actual fissures extend transversely from
cither side of the hilum to the margin and the material
included between them and the hilum and the mar-
gin is divided by rather fine striae and then becomes
finely granular in appearance, except a narrow band at
the margin, and is slowly gelatinized. The more resistant
portion at the proximal end, in connection with the
before-mentioned band around the rest of the margin,
forms a complete marginal band which gradually is gela-
tinized, the proximal end being the last to be gelatinized.
The gelatinized grains are as much swollen, have as thin
capsules, and are more distorted than in IV. albicans.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 6 per cent of
the entire number of grains and 33 per cent of the
total starch in 5 minutes; in about 39 per cent of the
grains and 78 per cent of the total starch in 15 minutes;
in about 46 per cent of the grains and 82 per cent of the
total starch in 30 minutes; and in about 57 per cent
of the grains and 86 per cent of the total starch in 45
minutes; little if any further advance in 60 minutes.
( Chart D 315.)

The hilum is distinct and a bubble is not formed
there. The lamella? are distinct at first but later are

obscured. Gelatinization begins at the hilum and in"
the great majority of the grains progresses according to
but one method. The material immediately surrounding
the hilum, which probably represents the primary starch
formation, is divided into three or four fragments, which
are later subdivided into much smaller particles. The
portion surrounding this primary starch, which probably
represents a secondary starch formation, is divided by
very fine striae which are often somewhat indistinct. As
the grain swells the resistant part of the secondary starch
is pushed to the margin, where it forms a thick, indis-
tinctly striated and uon-lamellated band, around the
inner border of which are scattered the subdivided par-
cicles of the primary starch. The marginal band grows
progressively thinner and more nearly transparent, until
only the thin capsule remains. The particles of the pri-
mary starch remain for a long time, but gradually grow
smaller and more refractive in appearance and then
disappear. In some grains the primary starch is not
split apart or is split into only two pieces, which, remain
near one another while the secondary starch is gelatinized.
Such material is very resistant and remains ungelatinized
and apparently entirely unaffected after an hour's treat-
ment by the reagent. The gelatinized grains are much
swollen and have rather thin capsules. They are con-
siderably distorted and do not retain much of the form
of the untreated grain.

Comparison of the nitric-acid reactions between 2V.
abscissus and 2V. albicans shows :

The hilum and lamellae are as distinct as in 2V.
albicans, but the lamellar structure remains visible
longer. Gelatinization follows two methods instead of
but one, and the majority of the grains follows closely
chat described for all the grains of 2V. albicans, the main
difference noted being that the primary starch is always
broken up into particles and the particles are much
smaller, and the stria?, which divide the secondary starcii
are much less fine and are very distinct, while the mar-
ginal band is divided into two parts — an outer granular
layer and an inner spicular layer. In the second method
2 furrows or fissures extend transversely or obliquely
t'rom the hilum to the margin; the material between
them and the hilum and the margin is divided first by
striae and then by irregular fissures and is gelatinized
Defore the more resistant material at the proximal end
and sides nearby, which forms a rather coarsely striated
band at the proximal margin, which is slowly gelatinized.
The gelatinized grains are much swollen and the capsules
are as thin as in 2V. albicans. They are even more dis-
torted and retain less resemblance to the form of the
untreated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 95 per cent of
the entire number of grains and in more than 99 per
cent of the total starch in 2 minutes, and in more than
99 per cent of the grains and total starch in 5 minutes.
(Chart D 316.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a great majority of the grains. The
lamellae are usually very distinct. Gelatinization begins
at the hilum and in all but very rare grains progresses
according to one method. The material immediately
surrounding the hilum is first divided into many large
coarse granules and later subdivided into a number of

564

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

small granules which begin to gelatinize almost at once.
The secondary starch becomes homogeneous-looking and
very refractive, and as the primary starch and the less
resistant portions of the secondary starch are gelatinized,
the grain swells and the more resistant part of the sec-
ondary starch forms a refractive homogeneous-looking
band at the margin, which gradually grows thinner and
more nearly transparent until it is all gelatinized and
only the capsule remains. The gelatinized grains are
much swollen, have rather thick capsules, and are much
distorted.

Comparison of the sulphuric-acid reactions between
N. abscissus and N. albicans shows :

The hilum and lamellae are as distinct as in N. albi-
cans. Gelatinization progresses according to two
methods instead of but one. The first, which is seen
in a great majority of the grains, is very nearly the
same as that described for all the grains of N. albicans;
the differences are that the primary starch is usually
divided into but four or five portions which gelatinize
more or less independently of the secondary starch. In
some grains it is not divided at all and gelatinizes as a
separate part more slowly than does the secondary
starch. The secondary starch is finely striated at first,
but the more resistant portion forms a homogeneous-
looking refractive band as in N. albicans. In the second
method, which is not seen" in N. albicans, 2 furrows or
fissures extend transversely from either side of the
hilum to the margin and the material distal to them
and to the hilum is divided by concentric fissures into
portions of varying size, which are gelatinized from the
margin in to the hilum. The starch at the proximal
end and sides nearby is pushed to the margin and then
forms a homogeneous-looking, thick, refractive band
which is gelatinized rather slowly, after the rest of the
grain is gelatinized. The gelatinized grains are as much
swollen, have as thick capsules, and are even more dis-
torted than in N. albicans.

NARCISSUS BICOLOR APRICOT (HYBRID).

(Plate 12, fig. 72 ; Charts D 311 to D 316.)
HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated
and there are fewer compound grains and aggregates than
in either parent, and in this respect the hybrid is closer
to N. albicans. Both compound grains and aggregates be-
long to the same types as were described under N. albi-
cans. There are as many simple grains in which a clear
distinction can be made between a primary and a sec-
ondary starch formation as in N. abscissus. The grains
are not so often irregular in form as in N. albicans and
much less than in N. abscissus, and the irregularities,
if present, are due to the same causes as in N. albicans.
The conspicuous forms are ovoid, triangular, plano-
convex, and nearly round. The additional forms are
irregularly quadrilateral, lenticular, and elliptical.

In form N. bicolor apricot shows a somewhat closer
relationship to N. albicans than to N. abscissus.

The hilum when not fissured is not very distinct as
in N. albicans. It is fissured as often as in N. abscissus,
and not so deeply or so extensively as in either parent.
The fissures have the following forms: (1) A single
straight, longitudinal or transverse line; (2) cruciate;
(3) an irregularly stellate mass of fissures. The fissures

are not so varied in form as in either parent. The hilum
is sometimes centric, but in the majority of the grains
it is eccentric from 0.45 to 0.27, usually 0.34, of the
longitudinal axis.

In the character of the hilum N. bicolor apricot shows
a somewhat closer relationship to N. abscissus than to
N. albicans. The degree of eccentricity is the same in
both parents and hybrid.

The lamellce are, as in N. albicans, not very distinct,
rather fine continuous rings, with the same arrangement
as in N. albicans. The number on the grains can not
be determined.

In the character of the lamella N. bicolor apricot
shows a closer relationship to N. albicans than to N.
abscissus. There is, however, no marked difference in
the character of the lamellae between the two parents
and the hybrid.

The grains vary in size from the smaller which are
4 by 4/i, to the larger which are 30 by 40/u, in length
and breadth. The common sizes are 20 by 20/t, 20 by
18/t, and 18 by 22/j.. In size N. bicolor apricot is some-
what closer to N. albicans than to N. abscissus. The
three starches are, however, very close to one another
in size.

POLABISCOPIC PROPERTIES.

The figure as in N. albicans is moderately distinct
and usually well defined. The lines cross at right angles
or at acute angles which do not vary greatly in size. They
are more often bent and bisected than in N. albicans.
There are a very few figures which have the form of a
conjugate hyperbola or of a long line bisected at both
ends.

The degree of polarization varies from low to high
(value 37), the same as in N. albicans and less than in
N. abscissus. There is the same amount of variation
in a given aspect of the same grain as in N. albicans.

With selenite the quadrants are, as in N. albicans,
moderately well defined and unequal in size, but are
somewhat more irregular in shape than in N. albicans.
The colors are usually not pure, as in N. albicans, and
there are very few grains which have a greenish tinge.

In the degree of polarization, the character of the
figure, and the appearances with selenite, N. bicolor apri-
cot shows a much closer relationship to N. albicans than
to TV. abscissus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a moderate violet tinged with blue (value 55),
the same as in N. albicans, and much more than in N.
abscissus. With 0.125 per cent Lugol's solution the grains
all color a light violet, the same as in N. albicans and
more than in N. abscissus. After heating in water until
the grains are all gelatinized and then treating with a
2 per cent Lugol's solution, the gelatinized grains all
color a moderate to deep indigo, and the solution a moder-
ate indigo, as in N. abscissus. If the preparation is
boiled for 2 minutes and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues all
color a light or a light to moderate indigo as in N. ab-
scissus, the capsules a red or a reddish violet, and the
solution a very deep indigo as in both parents.

Qualitatively and quantitatively the reactions with
iodine of the unheated grains show a closer relationship

NARCISSUS.

565

to N. albicans. After gelatinization and boiling the reac-
tions with iodine show a closer relationship to N.
abscissus.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 40), the same as in N. albicans and more
than in N, abscissus.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
50), the same as in N. albicans and more than in N.
abscissus.

In the reaction with aniline stains N. bicolor apricot
shows a much closer relationship to N. albicans than to
N. abscissus.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 71° to 72.5° C., and of all is 74° to 76° C.,
mean 75° C.

The temperature of gelatinization of N. bicolor apri-
cot is higher than in either parent and is slightly nearer
that of N. albicans, but there is more difference between
the hybrid and both parents than between the parents.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 2 per cent
of the entire number of grains and 3 per cent of the
total starch in 5 minutes, in about 2 per cent of the
grains and 5 per cent of the total starch in 15 minutes ;
in about 5 per cent of the grains and 9 per cent of the
total starch in 30 minutes; in about 12 per cent of the
grains and 15 per cent of the total starch in 45 minutes;
and in about 18 per cent of the grains and 21 per cent
of the total starch in 60 minutes. (Chart D 311.)

The hilum becomes distinct, accompanied by the for-
mation of a bubble in a large majority of the grains, as
in N. albicans. The lamellae are visible and also more
distinct in more grains than in 2V. albicans. The grains
have become as refractive after the addition of the reagent
as in N. albicans, but the marginal material which first
shows this increased refractivity does not form so broad
a band as in that starch. Gelatinization begins at dis-
crete points on the distal margin and sides and progresses
according to the two methods described under N. albicans.
In the first, which is seen in the majority of the grains
and is the same as that described for a similar number
of grains of N. albicans and for a moderate number of
the grains of N. abscissus, there are no differences to be
noted. In the second, the main difference recorded is
that the progress of gelatinization from the distal to-
ward the proximal end is in some grains attended by a
serial separation of groups of the lamellae, as in N.
abscissus. The gelatinized grains are somewhat more
swollen, and have capsules which are not so thick as in N.
albicans, but which are not thin as in IV. abscissus. The
grains are often more distorted than in IV. albicans. In
this reaction IV. bicolor apricot shows qualitatively a
closer relationship to N. albicans than to IV. abscissus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 6 per cent of the total
starch in 5 minutes ; in about 2 per cent of the grains
and 30 per cent of the total starch in 15 minutes; in

about 33 per cent of the grains and 86 per cent of the
total starch in 30 minutes; in about 67 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
and in more than 99 per cent of the grains and total
starch in 60 minutes. (Charts D 313 and D 314.) (See
footnote, p. 516.)

The hilum and lamella? are as distinct as in the
parents. Gelatinization begins at the hilum and follows
the two methods described under IV. abscissus. In the
first method, which is seen in a somewhat smaller num-
ber of grains than in IV. abscissus, the differences noted
are that the primary starch is more apt to be divided into
but three or four portions, which remain clumped to-
gether in the center of the grain and are the last part
of the grain to be dissolved, and the stria? which divide
the secondary starch are coarser than in IV. abscissus.
The greater number of the grains follow the second
method which is the same as in IV. abscissus, but in
some it is exactly as in IV. albicans. The grains are all
dissolved before they are completely gelatinized. In this
reaction IV. bicolor apricot shows, qualitatively, a closer
relationship to IV. abscissus than to IV. albicans.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes ; in about 3 per cent of the grains
and 39 per cent of the total starch in 15 minutes; in
about 27 per cent of the grains and 73 per cent of the
total starch in 30 minutes ; in about 50 per cent of the
grains and 85 per cent of the total starch in 45 minutes ;
and in about 63 per cent of the grains and 90 per cent of
the total starch in 60 minutes. (Chart D 313.)

The hilum and lamella? are as distinct as in the
parents. Gelatinization begins at the hilum and follows
the two methods described under IV. abscissus, though
fewer grains follow the second method than in IV. ab-
scissus. The main difference noted is that the starch
immediately surrounding the hilum is more apt to remain
clumped together in the center of the grain, as in a few
grains of IV. albicans. The striae also are not so fine
as in IV. abscissus. The gelatinized grains are more
swollen, have thinner capsules, and are more distorted
than in either parent, showing, however, a closer resem-
blance to IV. abscissus than to IV. albicans. In this
reaction IV. bicolor apricot shows qualitatively a closer
relationship to IV. abscissus than to IV. albicans.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 4 per cent of the
grains and 16 per cent of the total starch in 5 minutes ;
in about 28 per cent of the grains and 56 per cent
of the total starch in 15 minutes; in about 44 per cent
of the grains and 68 per cent of the total starch in 30
minutes ; in about 52 per cent of the grains and 76 per
cent of the total starch in 45 minutes, and in about the
same percentage of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 315.)

The hilum and lamella? are as distinct as in the
parents. Gelatinization begins at the hilum and follows
the two methods described under IV. abscissus, though
fewer grains follow the second type than in IV. abscissus.
The main differences noted in the process are that the
primary starch is more apt to remain clumped together
in the center of the grain, as described for some grains

566

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of both N. albicans and N. abscissas, although in many
grains it is scattered widely as in both parents, and the
particles of the primary starch are larger, while the
striae are even less fine than in N. abscissus. The gela-
tinized grains are much swollen and have thinner cap-
sules and are more distorted than in either parent, which
are accentuations of characteristics of N. abscissus. In
this reaction IV. bicolor apricot shows qualitatively a
closer relationship to IV. abscissus than to IV. albicans.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes, and in about 99 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 316.)

The hilum and lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to the two methods described in IV.
abscissus. In the first method, which is seen in a larger
majority of the grains than in IV. abscissus, the differ-
ences noted are that the primary starch is more apt to be
divided into but two or three pieces, which remain
dumped together in the center of the grain or is not
divided at all, but remains as a simple grain which is
gelatinized independently and after the secondary starch.
In the second method the only difference noted was that
the distal material usually becomes more refractive and
then a finely granular mass which is gelatinized at the
hilum first, then outward toward the margin, instead
of being divided by concentric fissures into portions of
varying size which are gelatinized at the margin first,
then inward toward the hilum. The gelatinized grains
are as much swollen and more distorted than in either
parent, and have capsules which are not so thick as in
either parent. In this reaction IV. bicolor apricot shows
qualitatively a closer relationship to IV. abscissus than
to IV. albicans.

20. STARCHES OF NARCISSUS EMPRESS, N. ALBICANS,

AND N. MADAME DE GBAAFF.

Starch of Narcissus albicans is described on pages 560
to 564.

NARCISSUS EMPRESS (SEED PARENT).

(Plate 13, fig. 73; Charts D 317 to D 322.)

HISTOLOGIC PBOPEBTIES.

In form the grains are usually simple and isolated,
with the exception of a moderate number which occur
in small aggregates of 2, 3, or 4 grains linearly or
pyramidally arranged. A moderate number of com-
pound grains have from 2 to 6 or 7 components, and
there are a few grains which are combinations of com-
pounds and aggregates. The compound grains belong
to two types: In the first there are 2, 3, or 4 small
or moderate-sized grains, each with a hilum and 3 or 4
lamellae, and all are surrounded by 3 or 4 common
lamellae. In the second there are 6 or 7 hila, each hilum
with 1 lamella surrounding it, all in turn inclosed by
4 or 5 secondary lamellae. There are a great number of
grains which show a rather small primary grain, around
which are a number of secondary lamellae, somewhat
or entirely changing the original form of the grain. The
starches of the two deposits arc differentiated from one

another very plainly by a distinct, rather deep furrow,
and by differences in their degrees of refractivity. The
grains are usually irregular in form and the irregulari-
ties are due to the following causes: (1) Small or large
rounded protuberances from the proximal end and the
sides, or, rarely, from the distal end ; (2) depressions and
elevations in the margin and surface of the grain, giving
it a wavy or undulating outline ; (3) the greater develop-
ment of one part of the distal end; (4) secondary de-
posits of starch in various places which change the orig-
inal form of the grain ; (5) irregularly placed and vary-
ing-sized pressure facets; (6) deviation of the longitu-
dinal axis usually at the middle or distal end, with a
consequent bending of the grain; (7) two indentations,
one on either side of and just below the apex of the
proximal end. The conspicuous forms are ovoid, which
may be broad or narrow and which may have either a
pointed or a blunt end, lenticular, nearly round, and
dome-shaped. There are also pyriform, triangular with
rounded base and angles, plano-convex, clam-shell, and
irregularly quadrilateral grains.

The hilum, when not fissured, is a moderately distinct,
small, round, or, rarely, lenticular-shaped spot, but it is
usually fissured, and the fissures are deep and extensive
and take the following forms: (1) A single, short,
straight line, placed transversely, obliquely, or, rarely,
longitudinally; (2) T- and Y-shaped; (3) cruciate,
irregularly X-shaped, and V-shaped; (4) a flying-bird
figure. The hilum is sometimes centric, but in the
majority of the grains is eccentric from 0.42 to 0.31,
usually 0.35, of the longitudinal axis.

The lamellae are usually not distinct, but in some
grains they are moderately distinct, and appear as rather
coarse continuous rings which have in general the form
of the outline of the grain. In the grains which have a
secondary deposit of starch, lamellae are rarely visible in
the primary but are very distinct in the secondary de-
posit. The number counted on some of the larger grains
varies from 4 to 12, usually 6.

In size the grains vary from the smaller which are
4 by 4/t, to the larger forms which are 30 by 40/t, and
the larger elongated forms which are 34 by 32/*, in length
and breadth. The common sizes are 24 by 30/u, and 28
by 14/t.

Comparison of the histologic characteristics between
IV. albicans and IV. empress shows :

The grains of IV. albicans occur more frequently in
aggregates, and there are more compound grains of the
same type than were found in IV. empress. The grains
are rather less irregular than in IV. empress, but the
irregularities are due to the same causes. The conspic-
uous forms are ovoid, which are usually broader and
more rounded than in IV. empress; and nearly round
and short elliptical, neither of which is noted in IV.
empress. There are the same additional forms, but all
are more rounded than those of IV. empress.

The hilum when not fissured is not so distinct as in
IV. empress, and is fissured as often but not so exten-
sively. The fissures have the same forms as in IV. em-
press, except that a long, irregularly branching line is
also sometimes seen. The hilum is not so eccentric as in
IV. empress, the average eccentricity being 0.38 of the
longitudinal axis.

NARCISSUS.

567

The lamella are not so distinct and are finer than
in N. empress, but do not show any other noteworthy
differences.

In size the grains are somewhat smaller, the common
sizes being 22 by 26/t, 22 by 22/i, and 22 by 18/*.

POLARISCOPIC PROPERTIES.

The figure is often not very distinct and is rarely
well defined. The lines are broad and often bent and
bisected, and they cross at acute angles of widely varying
size. There are sometimes 5 or 6 lines instead of 4, and
occasionally the figure is a conjugate hyperbola, or a long
line bisected at both ends instead of a cross.

The degree of polarization varies from low to high
(value 42). In most of the grains it is moderate or low
to moderate. There is considerable variation in a given
aspect of an individual grain.

With selenite the quadrants are not well defined, are
unequal in size and often irregular in shape. The
colors are usually not pure and there are a few grains
which have a greenish tinge.

Comparison of the polariscopic properties between
N. albicans and N. empress shows :

The figure is usually more distinct and less poorly
defined. The lines are less often bent or bisected, and
they cross at acute angles which do not vary greatly in
size. There are fewer figures in the form of a conjugate
hyperbola, or of a long line with bisected ends.

The degree of polarization varies from low to high
(value 37) , less than N. empress. There are more grains
with a low or a low to 'moderate degree of polarization
than in N. empress, and there is less variation in a given
aspect of an individual grain.

With selenite the quadrants are more often well de-
fined and are less irregular in shape. The colors are
more often not pure and there are fewer grains which
have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent LugoFs solution, the grains all
color a moderate violet tinged with blue (value 50), and
the color deepens with moderate rapidity until the grains
are all colored very deeply and with more of a bluish tint.
With 0.125 per cent Lugol's solution the grains all color
a light violet, and the color deepens with moderate
rapidity until all the grains are deeply colored and have
a somewhat bluish tint. After heating in water until the
grains are all gelatinized and then treating with a 2
per cent Lugol's solution, the grains all color a moderate
indigo, and the solution a deep indigo. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of a 2 per cent Lugol's solution, the grain-residues
all color a light indigo, the capsules a red or reddish
violet, and the solution a deep indigo-blue.

Comparison of the iodine reactions between N. albi-
cans and N. empress shows :

With 0.25 per cent Lugol's solution the grains color
somewhat more (value 55), and so also with 0.125 per
cent Lugol's solution. After heating in water until
the grains are gelatinized and then treating with a 2
per cent Lugol's solution, the gelatinized grains and the
solution react as in N. empress. If the preparation is
boiled for 2 minutes and then treated with an excess of a
2 per cent Lugol's solution, the grain-residues, the cap-
sules, and the solution rpaet as in N. empress.

ANILINE REACTIONS.

With gentian violet the grains all color, very lightly,
at once, and in 30 minutes they are all light to moder-
ately colored (value 43). The grains are all equally
deeply colored and there is no difference in the depth of
color in different parts of individual grains.

With safranin the grains all color very lightly at once,
and in 30 minutes they are all moderately colored (value
53), more than with gentian violet. The grains are all
equally deeply colored and there is no difference in the
depth of color in different parts of individual grains.

Comparison of the aniline reactions between N. albi-
cans and N. empress shows :

With gentian violet the grains color light to moder-
ately (value 40), somewhat less than in IV. empress.

With safranin they color moderately (value 50),
somewhat less than in N. empress.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 70° to 71° C., and of all ia 73° to
74° C., mean 73.5° C.

Comparison of the temperature reactions between N.
albicans and N. empress shows :

The temperature of gelatinization is the same — 73°
to 75° C., mean 74° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 2 min-
utes. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and total starch
in 5 minutes ; in about 3 per cent of the grains and 5 per
cent of the total starch in 15 minutes ; in about 14 per
cent of the grains and 16 per cent of the total starch in
30 minutes; in about 19 per cent of the grains and 23
per cent of the total starch in 45 minutes ; and in about
21 per cent of the grains and 26 per cent of the total
starch in 60 minutes. ( Chart D 317.)

The lulum becomes distinct, accompanied by the
formation of a bubble in a moderate number of grains.
The lamellae are at first not visible, but later become mod-
erately distinct in all the grains. The grains become
more refractive, the first part to show this is a rather
narrow portion at the margin, which becomes moderately
refractive soon after the reagent is added. Gelatiniza-
tion begins at various points on the distal margin, except
in the lenticular, the elongated ovoid, and the elliptical
grains in which it begins at either end and progresses
according to two methods. In the first method, which
is seen in a majority of the grains, gelatinization spreads
around the margin until the whole distal end is involved
and then moves toward the proximal end. Its advance is
accompanied by the serial separation and gelatinization
of groups of lamellae until only a small portion imme-
diately surrounding the hilum remains, and this gela-
tinizes rather rapidly and in all parts at once as the
hilum enlarges. In the lenticular, elongated ovoid, and
elliptical grains gelatinization advances from either end
toward the center and is accompanied by fissuring and
some granulation of the grain. In a few grains in which
gelatinization begins at the distal margin, serial separa-
tion of the lamella; does not occur, and instead gela-
tinization progresses from the points at which it begins
towards the distal end, by means of deep cracks and

568

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

depressions in the grain, which become gradually wider
and deeper until they coalesce. The hilum is reached
by this time, it swells moderately rapidly, and the ma-
terial immediately surrounding it is rapidly gelatinized.
The gelatinized grains are not greatly swollen, and have
rather thick capsules. They are much distorted, but
retain some resemblance to the form of the untreated
grain.

Comparison of the chloral-hydrate reactions between
N. albicans and 2V. empress shows :

A bubble is much more frequently found at the
hilum and is smaller than that formed in the grains of
2V. empress. The lamellae, which are not distinct at
first, later become more distinct than in 2V. empress, and
the grains grow somewhat more refractive after the
reagent is added. Gelatinization as in 2V. empress be-
gins in the majority of the grains at various points on
the margin, and progresses according to the two methods
described in that starch. The progress of gelatinization
is smoother, and serial separation of the lamellae and
cracking and fissuring of the ungelatinized material does
not occur. The gelatinized grains are somewhat swollen
and have thinner capsules and are somewhat more dis-
torted than in 2V. empress.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 2 per cent of the
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 45 per cent of the total starch in 15
minutes ; in about 20 per cent of the grains and 92 per
cent of the total starch in 30 minutes; in about 65 per
cent of the grains and 98 per cent of the total starch in
45 minutes; and in about 90 per cent of the grains
and in more than 99 per cent of the total starch in 60
minutes. (Chart D 318.) (See footnote, page 516.)

The hilum becomes distinct, unattended by the for-
mation of a bubble. The lamellae also become distinct,
but usually are obscured during the reaction. Gela-
tinization begins at the hilum and progresses according
to three methods. In the first method, which is seen in
a small majority of the grains, the primary starch imme-
diately around the hilum is divided by fissures into two
to four portions, which are again divided into many fine
granules by irregular fissuring. The secondary starch
is divided by fine striaa and loses its lamellated appear-
ance. The granular primary starch begins to gelatinize
and the grains to swell. The less resistant portion of
the secondary starch is also gelatinized and the more
resistant part forms a finely striated band at the mar-
gin, which has a spicular inner border. The interior
of the grain is granular first and then becomes clear
and the marginal band gradually becomes thinner and
more nearly transparent, until it also is gelatinized and
only the capsule is left. In the second method, which is
seen in a moderate number of grains, a sheaf of irregular
fissures extends from the hilum to the distal margin,
dividing the starch in their path into rather coarse,
irregular granules which begin to gelatinize. The rest
of the grain is finely striated, and as the granular mate-
rial is gelatinized and the grain swells, this striated
portion is pushed to the margin, where it forms a striated
marginal band which does not extend completely around
the margin. At the point where it is not complete the
capsule is dissolved and the contents of the grain flow out

and are dissolved. In the third method, which is also
seen in a moderate number of grains, 2 furrows or actual
fissures extend horizontally or obliquely from the hilum
to the margin and the material just distal to the hilum
is divided by fissures into coarse granules and the rest
of the starch distal to the hilum and the furrows loses
its lamellar structure and becomes a finely granular mass
which is afterwards divided by irregular longitudinal
fissures radiating from the hilum. The proximal mate-
rial is finely striated and is very resistant. The grain
swells slowly and in most of the grains the granular distal
portion is gelatinized and the capsules dissolved before
the proximal starch shows any sign of change ; in others
it becomes more refractive in appearance and somewhat
thinner, but is never completely gelatinized before solu-
tion occurs. The gelatinized grains are much swollen,
have rather thin capsules, and are considerably distorted.

Comparison on the chromic-acid reactions between
2V. albicans and 2V. empress shows :

The hilum and lamellae are as distinct as in 2V. em-
press. Gelatinization progresses according to two in-
stead of three methods. The first method, which is seen
in a small majority of the grains, resembles closely the
second method described for a moderate number of
grains of 2V. empress, the only difference noted being
that 2 sheaves of fissures sometimes extend from the
hilum to the margin, one to the distal and one to the
proximal end, and the capsule is dissolved at these
two points instead of at but one. The second method,
which is seen in a large minority of the grains, is nearly
the same as the third method, which is seen in a moderate
number of grains of 2V. empress; the difference noted is
that the material distal to the hilum and the horizontal
furrows from the hilum is divided by coarse striae into
rows of granules arranged according to the rows of
lamellre, instead of losing its structural appearance and
becoming a finely granular mass. The grains are always
dissolved before they are completely gelatinized.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 3 per cent of the total
starch in 5 minutes ; in about 4 per cent of the grains
and 13 per cent of the total starch in 15 minutes ; in about
27 per cent of the grains and 50 per cent of the total
starch in 30 minutes ; in about 39 per cent of the grains
and 61 per cent of the total starch in 45 minutes ; and in
about 44 per cent of the grains and 78 per cent of the total
starch in 60 minutes. (Charts D 319 and D 320.)

The hilum is distinct and a bubble is never formed
there. The lamellae are distinct, and often some traces
of a lamellar structure remain at the margin after the
rest of the grain is completely gelatinized. Gelatiniza-
tion begins at the hilum and follows two methods of
procedure. In the first, which is seen in a majority of
the grains, the portion immediately surrounding the
hilnm is split into many fine particles or granules, which,
as the grain swells, are widely scattered. The rest of the
grain is divided by fine striae and 2 refractive fissures
that extend obliquely from some point near the hilum to
the margin; the portion of the grain included between
these 2 fissures becomes more refractive and homogene-
ous-looking, and gelatinizes before the rest of the .grain.
The rest of the starch is divided into rows of fine
granules which are arranged in rows corresponding to the

NARCISSUS.

569

rows of lamella;. As the grain swells with the gelatiniza-
tion of the less resistant parts of the grain, the more
resistant part is pushed to the margin, where it forms a
granular band, except at that part of the margin at
which the material has heen gelatinized. This band shows
two or three lamellar markings. It grows progressively
thinner and more nearly transparent and loses its lamel-
lated appearance and is finally completely gelatinized.
The granules formed from the starch around the hilum
remain for some time after the rest of the grain is gela-
tinized, but are finally also gelatinized. In the second
method 2 furrows extend transversely or rarely obliquely
from either side of the hilum to the margin, and the
starch included between them and the hilum and the
margin becomes finely granular and is then slowly gela-
tinized without much swelling of the grain. The portion
at the proximal end and sides nearby is striated and
gradually grows thinner and more nearly transparent.
These grains are practically never completely gelatinized.
The gelatinized grains are not much swollen, have thick
capsules, and are not much distorted.

Comparison of the pyrogallic-acid reactions between
N. albicans and 2V. empress shows :

The hilum is more distinct and the lamellae are
not so distorted and do not remain distinct so long as
in N. empress. Gelatinization follows but one method
instead of two as in N. empress. It is essentially the
same as that described for the majority of the grains
of N. empress. The differences noted are that the
granules formed from the starch immediately surround-
ing the hilum are not so numerous nor so small as
in N. empress, and there are no fissures which extend
to the margin and inclose a less resistant part of the
grain. The stria? which divide the rest of the grain are
much finer and are not distinct in all the grains, and
the marginal band has a homogeneous instead of a
striated appearance. The gelatinized grains are more
swollen, have thinner capsules, and are more distorted
than those of N. empress.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 12 per cent of the total
starch in 5 minutes ; in about 15 per cent of the grains
and 52 per cent of the total starch in 15 minutes ; in about
22 per cent of the grains and 58 per cent of the total
starch in 30 minutes ; in about 35 per cent of the grains
and 65 per cent of the total starch in 45 minutes ; and in
about 40 per cent of the grains and 70 per cent of the
total starch in 60 minutes. (Chart D 321.)

The hilum is distinct and no bubbles are formed there,
and if fissures are present in the untreated grain they
become wider and more extensive after the reagent is
added. The lamellae are distinct and some traces of a
lamellar structure remain at the margin after the rest
of the grain is completely gelatinized. Gelatinization
begins at the hilum and follows two methods of proce-
dure. In the first, which occurs in a majority of the
grains, the portion immediately about the hilum, which
probably represents a primary formation of starch, is
split into many fine particles which, as the grain swells,
are widely scattered. The portion of the grain surround-
ing this primary starch, which probably represents a
secondary formation, is divided by fine striae, and 2
refractive fissures or furrows extend obliquely from
13

adjacent points of the depression, which separates the
primary from the secondary starch, to or nearly to the
margin. The portion of the grain included between
these 2 furrows becomes more refractive in appearance
and is considerably fissured in a longitudinal direc-
tion. It is the least resistant part of the grain and is
soon gelatinized. The rest of the secondary deposit is
striated and then divided into rows of fine granules
distributed according to the arrangement of the lamellae.
As the grain swells with the gelatinization of the less
resistant parts, the more resistant part is pushed to the
margin, where it forms around the whole margin (except
at the distal end, where all or nearly all the material
is gelatinized) a granular and lamellated band, around
the inner border of which the small particles of the pri-
mary starch are arranged in clumps. The marginal band
grows progressively thinner and more nearly transparent
and loses its lamellated appearance, but retains that of
a single row of granules which is divided in many places
by small cracks in the margin. The primary starch
granules persist for a long time, but are finally gela-
tinized. In the second method of gelatinization 2 fur-
rows extend transversely, rarely obliquely, from either
side of the hilum to the margin, and the material in-
cluded between them and the hilum and the margin
becomes finely granular and irregularly fissured. It gela-
tinizes without much swelling or pushing to the margin
of the resistant portion, the granules from the hilum
outward merely becoming smaller and more refractive
and finally disappearing. The starch at the proximal
end and sides nearby is striated, and as the most resistant
part of the grain very gradually grows more refractive
and smaller in amount, such grains rarely are completely
gelatinized.

The gelatinized grains are not much swollen and
have thick capsules. They are not much distorted and
retain some resemblance to the form of the untreated
grain. The capsules of a few grains are dissolved at
several points and the grains are slit at these points
nearly to a common center.

Comparison of the nitric-acid reactions between N.
albicans and N. empress shows :

The hilum is more distinct than in N. empress, and
the lamellsa are not so distinct nor so persistent as in that
species. Gelatinization, with the exception of very rare
grains, follows but one method, which is essentially the
same as the first method described under N. empress.
The differences noted are that the particles of the pri-
mary starch are not so numerous nor so small as in N.
empress, there are no fissures extending to the hilum
which incloses a less resistant portion of the grain, and
the strias which appear radiating throughout the second-
ary starch are very much finer and not so distinct, while
the marginal band which is formed about the entire mar-
gin is only faintly striated and soon assumes a homo-
geneous appearance. The gelatinized grains are more
swollen, have rather thin capsules, and are much more
distorted than those of N. empress.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 84 per cent of
the entire number of grains and 95 per cent of the total
starch in 2 minutes, and in about 97 per cent of the
grains and in more than 99 per cent of the total starch in
5 minutes. ( Chart D 322.)

570

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The hilum becomes distinct, attended by the forma-
tion of a bubble, in a majority of the grains. The la-
mellae are distinct at first, but later are somewhat
obscured. Gelatinization begins at the hilum and pro-
gresses according to two methods. In the first, which is
seen in a majority of the grains, the portion of the grain
immediately surrounding the hilum, which probably
represents a primary starch formation, is partially separ-
ated from the secondary starch by a refractive fissure,
and both the primary and the secondary portions of the
grain are divided by refractive fissures into concentric
portions of varying size ; they gelatinize and swell at the
same time; the primary grain following closely the en-
largement of the secondary starch, the material becomes
at first more, then less refractive, and loses its dense
appearance, and finally the line of demarcation between
primary and secondary starch also disappears. In a few
grains the primary starch is divided by coarse striae into
a number of coarse, cylindrical granules, which, as the
secondary starch swells, likewise swell and line its inner
border until nearly the end of the reaction, when they
disappear as the rest of the grain loses its structural
appearance. In the second method, which is seen in
a moderate number of grains, 2 furrows extend trans-
versely or obliquely from the hilum on either side to
the margin and the starch distal to these and the hilum
is divided by irregular concentric refractive fissures into
portions of unequal size. This is gelatinized rapidly
with much swelling and distortion of the capsule, and
the proximal starch, which forms a very finely striated
band at the proximal margin, becomes thinner and more
refractive and more nearly transparent, until all the
material is gelatinized and only the capsule remains.
The gelatinized grains are much swollen, have rather
thin capsules, and are very much distorted.

Comparison of the sulphuric-acid reactions between
N. albicans and 2V. empress shows :

The hilum and lamellae are as distinct as in 2V. em-
press. Gelatinization progresses according to but one
method, which is very much like that described for the
majority of the grains of 2V. empress. The points of
difference are that the primary starch is divided into
granules which are gelatinized somewhat previous to the
gclatinization of the secondary starch. The secondary
starch is not divided by refractive fissures, but becomes
homogeneous-looking and more refractive. The more
resistant part of this secondary starch forms a refractive
marginal band as the less resistant portion and the pri-
mary starch are gelatinized. The marginal band is later
gelatinized. The gelatinized grains are as much swollen,
do not have thin capsules, and are not so much distorted
as in 2V. empress.

NARCISSUS MADAME DE GRAAFF (HYBRID).

(Plates 13 and 14, figs. 75, 77, and 80; Charts D 317 to D322.)

HISTOLOQIC PROPERTIES.

In form the grains are much more often simple and
isolated than in either parent, in which characteristics
it is closer to 2V. empress and far removed from 2V. albi-
cans, and the aggregates and compound grains seen are
of the same types as those of 2V. empress. There are also
a number of grains with well-defined pressure facets on
either side of the distal end, indicating that they have
existed in aggregates. There are also the same number

of simple grains in which a primary and a secondary
starch formation can be seen. The grains are more
irregular in form than in 2V. albicans and somewhat
more irregular than in 2V. empress, and the irregularities
are due to the same causes as described under 2V. empress.
The conspicuous forms more closely resemble those of
2V. empress and are ovoid, nearly round, broad elliptical,
and triangular with rounded angles and base. The addi-
tional forms are lenticular, plano-convex, irregularly
quadrilateral, clam-shell-shaped, and pyriform.

In form the grains somewhat more closely resemble
2V. empress than 2V. albicans, and some characteristics of
2V. empress are further accentuated in the hybrid.

The hilum is not so frequently nor so extensively
fissured as in 2V. empress, nor even as in 2V. albicans, and
the fissures have the following forms: (1) A short,
straight or curved line placed horizontally or obliquely;
(2) an irregular Y-shaped figure placed in the transverse
axis or obliquely; (3) an X, T, or cruciform figure
placed in the transverse and longitudinal axes of the
grain; (4) a fiying4>ird-like figure. The hilum is some-
times centric, but in the majority of the grains is eccentric
from 0.45 to 0.29, usually 0.37, of the longitudinal axis.

In the character and eccentricity of the hilum 2V.
madame de graaff shows a closer relationship to 2V.
albicans than to 2V. empress.

The lamellae are usually not distinct, and when they
can be seen they are as fine as those of 2V. albicans and
have the same arrangement and characteristics as noted
in both parents. The number counted on some of the
larger grains varies from 8 to 16, usually 10.

In the characteristics and number of the lamellae
2V. madame de graaff is closer to 2V. albicans than to 2V.
empress.

The grains vary in size from the smaller which are
3 by 3/*, to the larger which are 36 by 42/*, rarely, 44
by 50/i, in length and breadth. The common sizes are
20 by 24/i, 24 by 24/x, and 30 by 24/x. In size 2V. madame
de graaff shows a somewhat closer relationship to 2V. em-
press. The parents and the hybrid do not vary much
in size.

POLARISCOPIC PROPERTIES.

The figure as in 2V. empress is often not distinct,
and is, rarely, well defined. The lines cross at acute
angles, which vary widely in size, and they are often
bent and bisected, not so frequently as in 2V. empress,
more frequently, however, than in 2V. albicans. There
are as few figures in the form of a conjugate hyperbola,
or a long line with bisected ends, as in 2V. albicans.

The degree of polarization varies from low to high
(value 37), the same as in 2V. albicans, and there is the
same amount of variation in a given aspect of an indi-
vidual grain.

With selr-nite the quadrants as in 2V: empress are
rarely well defined and are unequal in size, but not so
often irregular in shape. The colors are not pure and
there are few grains which show a greenish tinge.

In the degree of polarization, the character of the
figure, and the appearance with selenite 2V. madame de
graaff shows a closer relationship to 2V. empress than to
2V. albicans.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains are
all colored a moderate violet tinged with blue (value 50),

NARCISSUS.

571

the same as in N. empress, and the color deepens with
moderate rapidity until the grains are very deeply
colored, and have assumed more of a bluish tint. With
0.125 per cent Lugol's solution, the grains all color a
light violet, the same as in N. empress, and they deepen
with moderate rapidity until they are deeply colored.
After heating in water until the grains are all gelatinized
and then treating with a 2 per cent Lugol's solution,
the gelatinized grains all color a moderate indigo and
the solution a deep indigo, as in both parents. If the
preparation is boiled for 2 minutes and then treated with
an excess of a 2 per cent Lugol's solution, the grain-
residues color a light indigo ; the capsules a red or reddish
violet, and the solution a very deep indigo-blue.

Qualitatively and quantitatively the iodine reactions
of the ungelatinized grains show a closer relationship to
N. empress than to N. albicans. The iodine reactions of
the grains after they have been gelatinized and boiled
are the same in both parents and hybrid.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly,
at once, and in 30 minutes they are light to moderately
colored (value 43), the same as in N. empress and some-
what more than in N. albicans.

With safranin the grains all color, very lightly, at
once, and in 30 minutes they are moderately colored
(value 53), the same as in N. empress and somewhat less
than in N. albicans.

In the reaction with aniline stains N. madame de
graaff shows a somewhat closer relationship to N. empress
than to N. albicans.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 72° C., and of all is 73.5° to 75° C.,
moan 74.25° C. The temperature of gelatinization of
N. madame de graaff is the same as both parents.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; in about 17 per
cent of the grains and 20 per cent of the total starch in
15 minutes; in about 28 per cent of the grains and 35
per cent of the total starch in 30 minutes ; in about 40
per cent of the grains and 43 per cent of the total starch
in 45 minutes ; and in about 44 per cent of the grains and
48 per cent of the total starch in 60 minutes. (Chart
D310.)

The hilum becomes distinct, accompanied by the for-
mation of a small bubble less frequently than in either
parent. The lamellfe are at first not distinct but later
become as distinct as in N. empress. The grains become
as refractive as in N. empress after the addition of the
reagent. Gelatinization begins at various discrete points
on the distal margin in the majority of the grains, and
in the lenticular, elongated ovoid, and elliptical grains
at either end. The progress of gelatinization is very
close to that described under N. empress, except that
it is smoother and is accompanied by less cracking and
hollowing out of the ungelatinized material. The gela-
tinized grains are somewhat swollen, have as thick cap-
sules, and are as much distorted as in N. empress. In

this reaction N. madame de graaff shows qualitatively
a somewhat closer relationship to N. empress than to
N. albicans.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 33 per cent of the total starch in 15 min-
utes ; in about 14 per cent of the grains and 77 per cent
of the total starch in 30 minutes; in 33 per cent of
the grains and 91 per cent of the total starch in 45
minutes ; and in about 72 per cent of the grains and 98
per cent of the total starch in 60 minutes. (Chart
D 318.) (See footnote, page 516.)

The hilum and lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to two of the methods noted under
If. empress, only one of which resembles one noted under
N, albicans. The first, which is observed in a great
majority of the grains and is nearly the same as that seen
in a small majority of the grains of N. empress, is not
noted at all in the grains of N. albicans. The differences
found are that the primary starch forms coarse, more
distinct, and more refractive granules, and the secondary
starch is divided by more distinct and not such fine striae.
In the second method, which is seen in a moderate num-
ber of the grains of N. empress and a large minority of the
grains of N. albicans, the resemblance is closer to N.
empress than to N. albicans, the only difference between
the hybrid and N. empress being that the material
distal to the hilum and the 2 transverse furrows which
extend from it is more apt to be fissured by irregular
longitudinal fissures from the hilum.

A smaller number of grains than in N. empress are
completely gelatinized before they are dissolved. The
gelatinized grains are as swollen, have as thin capsules,
and are as distorted as in N. empress.

In this reaction N. madame de graaff shows qualita-
tively a closer relationship to N. empress than to N.
albicans.

The reaction with pyrogallic acid begins in 2 minutes.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the total
starch in 5 minutes ; in about 2 per cent of the grains and
32 per cent of the total starch in 15 minutes ; in about
24 per cent of the grains and 56 per cent of the total
starch in 30 minutes ; in about 36 per cent of the grains
and 68 per cent of the total starch in 45 minutes; and
in about 50 per cent of the grains and 79 per cent of the
total starch in 60 minutes. (Charts D 319 and D 320.)

The hilum and lamellae are as distinct as in N. albi-
cans. Gelatinization begins at the hilum as in the
parents and proceeds according to two methods noted
under N. empress. The great majority of the grains
follows closely the method described for a similar number
of grains of N. empress and in general for practically
all the grains of N. albicans. The differences found are
the same as those noted under N. albicans, and the method
followed shows a close relationship to that starch. A
very small number are gelatinized according to the sec-
ond method described under N. empress, but more
swelling occurs and gelatinization is completed in some
of the grains. The gelatinized grains are as much swollen
and distorted as in N. albicans, but have as thick cap-

572

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

sules as in N. empress. In this reaction N. madame de
graaff shows qualitatively a closer relationship to N.
albicans than to N. empress.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes ; in about 6 per cent of the grains and
W per cent of the total starch in 15 minutes; in about
12 per cent of the grains and 49 per cent of the total
starch in 30 minutes ; in about 29 per cent of the grains
and 58 per cent of the total starch in 45 minutes ; and in
about 32 per cent of the grains and 65 per cent of the
total starch in 60 minutes. (Chart D 321.)

The hilum and lamellae are as distinct as in 2V. albi-
cans. Gelatinization begins at the hilum, as in the
parents, and proceeds according to the two methods noted
under N. empress. The great majority of the grains
follow closely the first type as described under N. em-
press, except that 2 fissures do not so frequently extend
from the line dividing the primary from the secondary
starch, and the primary material is not divided into such
fine particles. A small number are gelatinized accord-
ing to the second method described, but more swelling
occurs and less distinct granulation. The gelatinized
grains are usually as swollen and have as thick capsules
as in N. empress, but some are as in N. albicans.

In this reaction N. madame de graaff shows qualita-
tively a closer relationship to A7, empress than to IV.
albicans.

The reaction with sulphuric acid begins immedi-
ately. Complete gelatinization occurs in about 86 per
cent of the entire number of grains and 98 per cent of
the total starch in 2 minutes; and in about 97 per cent
of the grains and in more than 99 per cent of the total
starch in 5 minutes. (Chart D 322.)

The hilum becomes distinct, attended by the forma-
tion of a small bubble in a smaller number of grains than
in either parent. The lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to the two methods described in IV.
empress. The first method, which is seen in a great
majority of the grains, is the same as that described for a
majority of the grains of IV. empress, and resembles that
described for all the grains of IV. albicans. In the second
type, which is seen in a rather small minority of the
grains, the differences noted are that the concentric fis-
sures that divide the portion distal to the hilum are regu-
lar and follow the lines of the lamellae, and the material
at the proximal end is distinctly striated and the striae
remain distinct for some time during the gelatinization
of the grain. In this reaction IV. madame de graaff
shows qualitatively a closer relationship to IV. empress
than to IV. albicans.

21. STARCHES OF NARCISSUS WEARDALE PERFECTION,

N. MADAME DE GRAAFF, AND N. PYRAMUS.
Starch of IV. madame de graaff (pollen parent) is
described on pages 570 to 572.

NARCISSUS WEARDALE PERFECTION (SEED PARENT).

(Plate 13, fig. 76; Charts D 323 to D 328.)
In form the grains are usually simple and isolated,
but there is a moderate number of both compound grains
and aggregates. The compound grains belong to two

types, of which the first, which consists of 2 moderate-
sized grains adherent and surrounded by 1 or 2 common
secondary lamellae, is much more often seen than the
second, which consists of a number of hila in an amor-
phous-appearing mass of starch that is surrounded by
1 or 2 secondary lamellae. The aggregates are always
doublets of small or common-sized grains. A small ma-
jority of the simple grains shows clearly a primary grain
which has been inclosed by 4 or 5 secondary lamellae. The
grains are usually regular, but sometimes irregular, and
any irregularities which occur are due to the following
causes: (1) Small, irregular elevations and depressions
in the surfaces and margins of the grains; (2) 1 or 2
small rounded or large rounded or pointed protuberances
from either end or side; (3) a greater development of
one part of the distal end or of one side. The con-
spicuous forms are ovoid, plano-convex, triangular with
rounded angles, and nearly round. The additional forms
are elliptical, irregularly quadrilateral, and rarely pyri-
form. The broader forms are somewhat flattened, the
others are not.

The hilum, when not fissured, is a small round or,
rarely, lenticular spot which is not very distinct. It is
fissured in the great majority of the grains and the
fissures have the following forms: (1) A straight, trans-
verse, or, rarely, oblique or longitudinal, line; (2)
V-shaped; (3) T-, -Y, or cruciate-shaped; (4) a flying-
bird form. The hilum is sometimes centric, but in the
majority of the grains it is eccentric from 0.45 to 0.29,
usually 0.35, of the longitudinal axis.

The lamella in most of the grains are not very dis-
tinct, and in a moderate number are not visible in every
part of the grain. They are usually more distinct near
the hilum than near the margin. They are rather coarse
continuous rings which have in general the form of the
outline of the grain, but which follow it closely only near
the margin. The number counted on some of the larger
grains varies from 8 to 12, usually 10.

In size the grains vary from the smaller which are
3 by 3/n., to the larger which are 30 by 40/t and 40 by 36/x,
in length and breadth. The common sizes are 18 by 20/t,
22 by 22/i, and 24 by 20/u.

Comparison of the histologic properties between IV.
madame de graaff and IV. weardale perfection shows:

There are fewer compound grains and aggregates.
The compound grains belong to the two types de-
scribed under IV. weardale perfection, but in the
first type, which is the one most commonly seen,
there may be 3, 4, or 5 components instead of but 2.
There is a rather larger majority of the grains in which
both a primary and a secondary formation of starch can
be seen. The grains are rather more irregular in form
and the irregularities are due to: (1) Elevations and
depressions in the margin and top surface; (2) pressure
facets at the distal end and sides; (3) protuberances
from either end or sides. The grains are somewhat more
varied in form.

The hilum is not so often fissured and the fissures
are not so deep nor so extensive, but have the same
forms. It is somewhat less eccentric, the usual degree
of eccentricity being 0.37 of the longitudinal axis.

The lamella are somewhat less distinct and are not
so coarse.

NARCISSUS.

573

In size the grains arc, on the whole, larger than in
N. weardale perfection, the common sizes are 20 by 32/j,,
24 by 24/x, and 30 by 24/* in length and breadth.

POLABISCOPIC PROPERTIES.

The figure is usually distinct and well defined. The
lines cross at an acute angle which does not vary greatly
in size and are only rarely not bent nor bisected. There
are but few figures in the form of an hyperbola or of a
long line bisected at both ends.

The degree of polarization varies from low to high
(value 37). There are very few grains in which it is
high and many in which it is low or moderate. There
is considerable variation in a given aspect of an indi-
vidual grain.

With selenite the quadrants are usually clean-cut,
unequal in size, but regular in shape. The colors in the
great majority of the grains are not pure, and there are
very few which show a greenish tinge.

Comparison of the polariscopic properties between
N. madame de graaff and N. weardale perfection shows :

The figure is not so distinct nor so well defined. The
lines cross at angles which vary greatly in size and are
often bent and bisected. There are very few grains as
in N. weardale perfection in which the figure has the
form of a conjugate hyperbola, or of a long line bisected
at both ends.

The degree of polarization is low to high (value 37),
and there are more grains in which it is moderate and
fewer in which it is low. There is somewhat less varia-
tion in a given aspect of the same grain.

With selenite the quadrants are less clean-cut and
more often irregular in shape. The colors are somewhat
more pure, and there are more which have a greenish
tinge.

IODINE KEACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 55), and
the color deepens with moderate rapidity until the grains
are all colored very deeply and have assumed much more
of a bluish tint. With 0.125 per cent Lugol's solution,
the grains all color a light violet, and the color deepens
with moderate rapidity until it is deep and has assumed
a bluish tint. After heating in water until all the
grains are gelatinized and then treating with a 2 per cent
Lugol's solution, the gelatinized grains all colored a light,
or a light to moderate indigo, and the solution a deep
indigo. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's solu-
tion, most of the grain-residues color a light indigo, but
in some only the capsules are colored; the capsules a
reddish violet; and the solution a very deep indigo.

Comparison of the iodine reactions between N. ma-
dame de graaf and N. weardale perfection shows:

With 0.25 per cent Lugol's solution the grains color
less than in N. iveardale perfection (value 50), and also
with 0.125 per cent Lugol's solution. After heating
in water until the grains are all gelatinized, the grains
color more and the solution less than in N. weardale per-
fection. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solution
the grains are colored more than in N. weardale perfec-
tion, and the capsules red or reddish violet instead of
reddish violet as in N. weardale perfection.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly,
at once, and in 30 minutes they are light to moderately
colored (value 30). The grains are all equally colored,
and there is no variation in different parts of an indi-
vidual grain.

With safranin the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 40), more than with gentian violet. The
grains are all equally colored, and there is no variation
in 'different parts of an individual grain.

Comparison of the aniline reactions between N. ma-
dame de graaff • and N. weardale perfection shows :

With gentian violet the grains color light to moder-
ately (value 43), much more than N. weardale perfection.

With safranin the grains color moderately (value
53) much more than N. weardale perfection.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 68° to 69° C., and of all is 72° to 74° C.,
mean 73° C.

Comparison of the temperature reactions between N.
madame de graaff and N, weardale perfection shows :

The temperature of gelatinization of N. madame de
graaff is higher, 73.5° to 75° C., mean 74.25° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 6 per cent of the
total starch in 5 minutes; in about 7 per cent of the
grains and 9 per cent of the total starch in 15 minutes;
in about 15 per cent of the grains and 21 per cent of
the total starch in 30 minutes; in about 21 per cent of
the grains and 28 per cent of the total starch in 45 min-
utes; and in about 28 per cent of the grains and 33 per
cent of the total starch in 60 minutes. (Chart D 323.)

The hilum becomes distinct, accompanied by the for-
mation of a large bubble in a small majority of the
grains. The lamellae are usually not visible, but in a
moderate number of grains they can be seen and are
moderately distinct. The grains become somewhat
more refractive, the first portion to show this increased
refractivity is a rather narrow band of starch at the
margin. Gelatinization begins at the distal margin and
proceeds according to two methods. In the first, which
is seen in the majority of the grains, which are also the
more resistant grains, gelatinization begins at 1 or 2
points on the distal margin, and after the partial separa-
tion of the marginal starch by a circular fissure pro-
ceeds around the margin nearly to the proximal margin
on either side, then progresses inward, at first preceded
by a serial separation of two or three groups of lamella,
and then by irregular fissuring and splitting off of small
fragments of the ungelatinized material ; when the hilum
is reached it swells suddenly, and the bubble, if present,
swells, then shrinks and disappears, and the proximal
starch becomes almost hyaline in appearance and is
then rapidly gelatinized. In the second method, which
is seen in a moderate minority of the more elongated
and less resistant grains, gelatinization begins at the
distal end and progresses smoothly toward the hilum and
proximal end; when the hilum is reached it swells sud-

574

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

denly and the bubble if present swells, shrinks, and
disappears. The proximal starch becomes hyaline in
appearance and then is rapidly gelatinized.

The gelatinized grains are much swollen, have thick
capsules, and are much distorted.

Comparison of the chloral-hydrate reaction between
N. madame de graaff and N. weardale perfection shows :

A small bubble is less frequently formed at the
hilum than in N. weardale perfection. The lamellae are
at first not visible, but later become moderately distinct
in many more grains than in N. weardale perfection.
The grains become somewhat more refractive in appear-
ance after the addition of the reagent than in that
starch. Gelatinization progresses according to the two
methods described under N. weardale perfection. In the
first, which is observed in a majority of the grains and
which is very nearly the same as that seen in an even
greater majority of the grains of N. weardale perfection,
the main differences noted are that gelatinization does
not progress around the margin so close to the proxi-
mal end, and there is not so much splitting of the grain
by fissures or serial separation of groups of lamellae
as in N. weardale perfection. In the second method,
which is seen in a minority of the grains as in N. wear-
dale perfection, the only difference noted is that gela-
tinization begins at both distal and proximal ends, in-
stead of only at the distal end. The gelatinized grains
are more swollen, do not have such thick capsules, and
are more distorted than in JV. weardale perfection.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 40 per cent of the total starch in 15 minutes; in
about 40 per cent of the grains and 91 per cent of the
total starch in 30 minutes; in about 91 per cent of the
grains and 99 per cent of the total starch in 45 minutes;
and in about 99 per cent of the grains and in more than
99 per cent of the total starch in 60 minutes. (Chart
D 324.) (See footnote, page 516.)

The hilum becomes distinct, unattended by the for-
mation of a bubble. The lamellae at first are moderately
distinct, but later become very distinct, and traces of a
lamellar structure are seen when gelatinization is nearly
complete. Gelatinization begins at the hilum and pro-
gresses according to two methods. In the first, which
is seen in a small majority of the grains, the portion
of the grain immediately around the hilum which is not
always distinguishable as primary starch is divided into
four or five portions by fissures, and these portions are
subdivided into rather coarse granules. The rest of the
grain is divided by rather fine striae which gradually
grow coarse and very distinct. As the less resistant part
of the grain gelatinizes and swells, the more resistant
portion forms a coarsely striated and lamellated band at
the margin, while the granular material around the
hilum is scattered throughout the interior of the grain.
The marginal band is often divided by fissures at the
proximal and the distal ends, and these portions are
gelatinized more rapidly than the rest. The remaining
parts become gradually thinner and more homogeneous-
looking ; finally they are gelatinized and only the capsule
is left. Meanwhile the granules in the interior of the
grain have been gradually growing smaller and more

refractive, but some of them persist after the rest of
the grain is completely gelatinized and then disappear
very gradually. In the second method 2 furrows or fis-
sures extend from the hilum on either side to the margin
and the starch distal to these furrows and to the hilum
is fissured and divided into granules which are rather
coarse near the hilum and fine in the rest of the grain;
only a small rim of marginal starch is left unfissured.
This, in connection with a thicker portion at the proximal
end, becomes coarsely striated and is the last portion of
the grain to be gelatinized. The granular distal material
is divided by radiating longitudinal fissures from the
hilum and is slowly gelatinized, with considerable swell-
ing of the grain. The starch at the margin is gela-
tinized even more slowly, first at the distal and then at
the proximal end.

The grains are nearly always completely gelatinized
before they are dissolved. The gelatinized grains are
much swollen, have rather thin capsules, and are not
much distorted.

Comparison of the chromic-acid reactions between
N. madame de graaff and N. weardale perfection shows :

The hilum and lamellae are as distinct as in N. wear-
dale perfection. Gelatinization progresses according to
two methods, which are in general the same as those de-
scribed under N. weardale perfection. The first, which
is found in a large majority of the grains, is that which
is seen in a small majority of the grains of N. weardale
perfection. The only differences noted are that there
is usually a clear distinction between the primary and
the secondary starch ; and the granules formed from the
primary starch are coarser and more refractive and some-
times remain clumped together in the center of the grain,
while the secondary starch is being gelatinized and the
grain is swelling. When they do so they are not gela-
tinized until after the grain has begun to dissolve. In
the second method, which is seen in a small minority
of these grains and a large minority of those of N. wear-
dale perfection, the only difference is that the marginal
material at the proximal end only instead of all around
the margin forms a resistant band which is gelatinized
more slowly than the rest of the grain. Some of the
grains are dissolved before gelatinization is complete.
The gelatinized grains are more swollen and have thinner
capsules, but are no more distorted than in N. weardale
perfection.

The reaction with pyrogallic acid begins in 2 min-
utes. Complete gelatiuization occurs in less than 0.5
per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 5 per cent
of the grains and 37 per cent of the total starch in 15
minutes ; in about 54 per cent of the grains and 79 per
cent of the total starch in 30 minutes; in about 66 per
cent of the grains and 86 per cent of the total starch
in 45 minutes ; and in about 70 per cent of the grains and
91 per cent of the total starch in 60 minutes. (Charts
D325 and D326.)

The hilum becomes distinct, unaccompanied by the
formation of a bubble. The lamella? are distinct in all
the grains and remain so during the greater part of the
reaction. Gelatinization begins at the hilum and pro-
ceeds according to two methods. In the first method,
which is seen in a small majority of the grains, the
starch immediately surrounding the hilum is divided

NARCISSUS.

575

into a number of rather coarse and refractive granules.
The rest of the grain, which probably represents a sec-
ondary starch formation, is covered by fine radiating
striae and gelatinization of the less resistant primary
and secondary deposit begins. This is accompanied by
swelling of the grain. The more resistant secondary ma-
terial forms a finely striated, lamellated marginal band
and the resistant particles of the primary starch are
scattered irregularly in the interior of the grain. The
marginal band slowly grows thinner and more nearly
transparent and the particles in the interior slowly be-
come smaller and more refractive and then disappear.
Finally the marginal starch also is gelatinized and only
the capsule is left. In the second method, which is seen
in a large minority of the grains, two furrows or in some
grains actual fissures extend transversely or obliquely
from either side of the hilum to the margin and the
material distal to them and to the hilum is divided by
fine strife and then by fine, irregularly branching fissures
into fine granules, except a narrow band of material
at the margin, which in connection with the material at
the proximal end and sides nearby forms a finely striated
and indistinctly lamellated marginal band. The granu-
lar distal starch is gelatinized first and then the distal
marginal portion and finally the proximal part.

The gelatinized grains are greatly swollen, have rather
thin capsules, and are not much distorted.

Comparison of the pyrogallic-acid reactions between
N. madame de graaff and N. weardale perfection shows :

The hilum and the lamella are as distinct as in
N. weardale perfection, and the lamellae remain distinct
for a long time in more grains than that starch. Gela-
tinization proceeds in general according to two methods
described under N. weardale perfection. In the first
method, which is seen in a large majority of the grains,
and which is in general the same as that described for
a small majority of the grains of N. weardale perfection,
the differences noted are that the primary starch is
divided into a number of particles which often remain
clumped together in the center of the grain, instead of
being scattered. The striae which divide the secondary
starch are much finer and less distinct. In the second
method which is seen in a small minority of the grains
and a large minority of the grains of N. weardale per-
fection, the differences noted are that the material distal
to the horizontal fissures and the hilum is not distinctly
fissured, but merely loses its structural appearance and
becomes a homogeneous-looking refractive mass which
is slowly gelatinized. There is not a striated lamellated
band all around the margin but only at the proximal
end and sides nearby. The gelatinized grains are more
swollen, have a thinner capsule, and are more distorted
than in N. weardale perfection.

The reaction with nitric acid begins immediately.
Complete gelatiuization occurs in about 0.5 per cent
of the entire number of grains and 11 per cent of the
total starch in 5 minutes; in about 21 per cent of the
grains and 48 per cent of the total starch in 15 minutes;
in about 33 per cent of the grains and 57 per cent of the
total starch in 30 minutes; in about 39 per cent of the
grains and 66 per cent of the total starch in 45 minutes;
and in about 42 per cent of the grains and 69 per cent
of the total starch in 60 minutes. (Chart D 327.)

The hilum becomes distinct and unaccompanied by the
formation of a bubble. The lamellae are moderately dis-
tinct in all the grains and in some of the grains persist
throughout the greater part of the reaction. Gelatiniza-
tion begins at the hilum and proceeds according to two
methods. In the first method, which is seen in a small
majority, the starch immediately surrounding the hilum,
which probably represents the primary starch forma-
tion, is divided first into three or four portions, and
these are usually in turn divided into a number of rather
coarse granules, but in some grains remain as they were
after the first division, and as the grain swells retain
their original position in the central part of the grain,
apparently completely unaffected by the action of the
reagent. The secondary starch which surrounds the
primary starch is now divided by many rather coarse
striae, and as the less resistant portion of both primary
and secondary starch gelatinizes, the grain swells and
the more resistant portion of the secondary starch is
pushed to the margin, where it forms a distinctly striated
and in some grains rather indistinctly lamellated band,
around the inner border of which are scattered the gran-
ules formed from the primary starch. The marginal
band often gelatinizes more rapidly at the distal than at
the proximal end of the grain. The granules are more
resistant and remain for some time after the rest of
the grain is gelatinized. In the second method 2 fur-
rows or in some grains actual fissures extend transversely
or obliquely from either side of the hilum to the margin
and the material included between them, the hilum and
the margin, becomes divided by fissures into irregular
granules, except near the margin where they are arranged
in two or three rows according to the arrangement of
the lamellas, and then is gelatinized with considerable
irregular swelling from the hilum nearly to the distal
margin. In the meantime the more resistant starch at
the proximal end and sides is divided by rather coarse
striae, and as the grain swells forms, in conjunction with
the material of the last two or three lamellae at the mar-
gin of the rest of the grain, a striated, lamellated marginal
band which is especially resistant at the proximal end,
but which in some grains is finally completely gelatinized.
The gelatinized grains are not greatly swollen, the cap-
sule is thick, and they are not greatly distorted, but
retain some resemblance to the form of the untreated
grain.

Comparison of the nitric-acid reactions between N.
madame de graaff and N. weardale perfection shows:

The hilum is as distinct and the lamellse are more
distinct, and remain so during the greater part of the
reaction in more grains, than in N. weardale perfection.
Gelatinization proceeds in general according to the two
methods described in N. weardale perfection, and that
seen in a large majority of the grains is essentially the
same as was described for a small majority of the grains
of N. weardale perfection, the differences noted being
that the primary starch is much more apt to remain
clumped together in the center of the grain than to be
divided into a number of granules which are widely
scattered, the striaa which divide the secondary starch
are finer and much less distinct, and the marginal band
is gelatinized equally slowly in all parts and not less
slowly at the distal end as in N. weardale perfection.
The second method is nearly the same as that described

576

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

for a large minority of the grains of N. weardale perfec-
tion, the differences are that the material distal to the
hilum and the transverse furrows or fissures are not
distinctly fissured and seem to change gradually into a
finely granular mass, of which the separate granules are
hardly distinguishable, and there is not a striated lamel-
lated band all around the margin but only at the proxi-
mal end and sides nearby. The gelatinized grains are
more swollen, have as thin capsules, and are much more
distorted than in N. weardale perfection.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 79 per cent of the
entire number of grains and 98 per cent of the total starch
in 2 minutes, and in about 98 per cent of the grains and
in more than 99 per cent of the total starch in 5 minutes.
(Chart D 328.)

The hiluni becomes distinct, attended by the forma-
tion of a small bubble in the majority of the grains.
The lamellae become distinct at first, but are soon ob-
scured. Gelatinization begins at the hilum and pro-
gresses according to two methods. In the first, which is
seen in a small majority of the grains, the material
which represents a primary starch formation and which
is immediately around the hilum is either divided into
first two and then four portions, which in turn are
divided into rather coarse refractive granules; or, after
being separated from the rest of the material of. the grain,
which probably represents a secondary starch formation,
by a refractive fissure, remains unaffected until gelatini-
zation is complete, and then is gelatinized as a separate
part, the interior becoming granular and the marginal
material forming a homogeneous-looking refractive band
which is slowly gelatinized. This secondary material
surrounding the primary deposit loses its lamellar struc-
ture and becomes homogeneous-looking and more refrac-
tive, and then is divided into portions of unequal size by
concentric refractive fissures. After this it gelatinizes
very rapidly, with much swelling and distortion of the
capsule. If the primary starch has been divided into
coarse granules, these follow closely the swelling of the
secondary starch, becoming more and more widely separ-
ated as they do so, and at the same time gradually becom-
ing gelatinous. If it is not divided into granules, the
primary starch, as already described, gelatinizes as an
independent part. In the second method, which is seen
in a large minority of grains, two furrows or actual fis-
sures extend transversely or obliquely from the hilum to
the margin, and the starch distal to these fissures and to
the hilum loses its lamellar structure and becomes homo-
geneous-looking, and in certain circumscribed portions
more refractive. It then gelatinizes rapidly, with much
swelling and considerable distortion of the capsule. The
starch at the proximal end and sides nearby is meanwhile
coarsely striated and, as the grain swells, forms at the
proximal margin a coarsely striated band which is com-
paratively slowly gelatinized after the rest of the grain.
The gelatinized grains are much swollen, have rather
thin capsules, and are very much distorted.

Comparison of the sulphuric-acid reactions between
N. madame de graaff and N. weardale perfection shows :
A bubble is not so often formed at the hilum, and
the lamellae are as distinct as in N. weardale perfection.
Gelatinization follows in general the two methods de-
scribed in N. weardale perfection. The great majority

of the grains follow that, seen in a small majority of
the grains of N. weardale perfection, and the differences
are that the primary starch is not divided up into
granules, but swells as a separate part at the same
time that the secondary starch swells, following this
closely ; or is first divided by coarse striae into a number
of cylindrical granules which in the same way closely
follow the gelatinization and swelling of the secondary
starch. Earely the primary grain remains unaffected
until the secondary starch has gelatinized, and then it
gelatinizes as an independent grain. In the second
method, which is seen in but few of the grains, the differ-
ences noted are that the material distal to the hilum
and to the furrows extending out from it on either side
is divided by concentric refractive fissures which corre-
spond to the lines of the lamellae and then gelatinized
with considerable swelling and distortion, and the proxi-
mal starch is not so coarsely striated as in N. weardale
perfection. The gelatinized grains are more swollen,
have thinner capsules, and are more distorted than in
N. weardale perfection.

NARCISSUS PYEAMUS (HYBRID).

(Plate 13, fig. 78; Charta D 323 to D 328.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
There are as many compound grains and aggregates as in
N. madame de graaff, and they belong to the same types
as in that starch, the compound grains often containing
more components than do those of N. weardale perfec-
tion. There are as many simple grains in which both a
primary and a secondary starch formation can be seen,
as in N. madame de graaff, and more than in N. weardale
perfection. The grains are as often irregular as in
N. madame de graaff and the irregularities are due to
the same causes. The conspicuous forms are ovoid, ellip-
tical, triangular with rounded corners, and nearly round.
The additional forms are plano-convex, lenticular, irregu-
larly quadrilateral, and clam-shell-shaped. The forms
are as varied as in N. madame de graaff and more varied
than in N. weardale perfection. In form N. pyramus
shows a much closer relationship to N. madame de graaff
than to N. weardale perfection.

The hilum when not fissured is not very distinct, as in
both parents. It is fissured as often as in N. weardale
perfection, but no more deeply nor extensively than in
N. madame de graaff. The fissures have the same forms
as in the parents. The hilum is sometimes centric, but
in the majority of the grains it is eccentric from 0.45 to
0.29, usually 0.37, of the longitudinal axis. In the
character and the eccentricity of the hilum N. pyramus
shows a somewhat closer relationship to N. madame de
graaff than to N. weardale perfection.

The lamella are usually not distinct, and are rather
fine, as in N. madame de graaff. In everything else they
are the same as in both parents. The number counted on
some of the larger grains varies from 8 to 14, usually 10.
In the character of the lamellae N. pyramus shows a
somewhat closer relationship to N. madame de graaff than
to N. weardale perfection, but there are no marked dif-
ferences between either parent or hybrid.

In size the grains vary from the smaller which are
3 by 3/t, to the larger which are 34 by 40/i and 44 by 44/*,
in length and breadth. The common sizes are 18 by 22/*,

NARCISSUS.

577

22 by 24/i, and 24 by 20/*. In size N. pyramus shows a
closer relationship to N. weardale perfection than to
N. madame de graaff.

POLARISCOPIC PBOPEBTIES.

The figure is not so distinct nor so well defined as in
either parent, and in this respect N. pyramus is closer
to N. madame de graaff than N. weardale perfection.
The lines as in N. madame de graaff cross at angles of
widely varying size and are more often bent and bisected
than in these grains. The figure also more often has
the form of a conjugate hyperbola, or of a long line with
bisected ends.

The degree of polarization varies from low to high
(value 42), higher than in N. madame de graaff, and
there is the same amount of variation in the same aspect
of a given grain as in N. madame de graaff.

With selenite the quadrants are not so well defined
and are more irregular in shape than in either parent,
and are therefore more like those of N, madame de graaff
than those of N. weardale perfection. The colors are
usually not pure, and there are very few with a greenish
tinge as in N. madame de graaff.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite N. pyramus shows
a closer relationship to N. madame de graaff than to N.
weardale perfection.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 55), the
same as in N. weardale perfection and more than in
N. madame de graaff. With 0.125 per cent Lugol's
solution, the grains all color a light violet, the same
as in N. weardale perfection and more than in N. madame
de graaff. After heating in water until the grains are
all completely gelatinized and then treating with a 2
per cent Lugol's solution, the gelatinized grains are all
colored a light or light to moderate indigo, and the solu-
tion a deep indigo, as in N. weardale perfection. If the
preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, most of
the grain-residues color a light indigo, but in some also
the capsules are colored; the capsules color a reddish
violet, and the solution a very deep indigo, as in N. wear-
dale perfection. Qualitatively and quantitatively the
reactions with iodine show a closer relationship to N.
weardale perfection than to N. madame de graaff.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 40), much more than in N. iveardale
pefection and somewhat less than in N. madame de graaff.
With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
50), much more than in N. weardale perfection and some-
what less than in N. madame de graaff.

In the reactions with aniline stains N. pyramus shows
a closer relationship to N. madame de graaff than to
N. weardale perfection.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 73° to 74° C., and of all is 76° to 77° C.,

mean 76° C. The temperature of gelatiuization of N.
pyramiis is much higher than that of either parent, and is
closer to that of N. madame de graaff than to that of
N. weardale perfection.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in 0.5 per cent of the en-
tire number of grains and 2 per cent of the total starch
in 5 minutes; in about 3 per cent of the grains and 5
per cent of the total starch in 15 minutes ; in about 15
per cent of the grains and 19 per cent of the total
starch in 30 minutes; in about 16 per cent of the grains
and 21 per cent of the total starch in 45 minutes; and
in about 23 per cent of the grains and 25 per cent of the
total starch in 60 minutes. (Chart D 323.)

The hilum becomes distinct, accompanied by the for-
mation of a bubble in but few grains. The lamella
are more often visible and more distinct than in either
parent. In both these characteristics the hybrid shows
a closer resemblance to N. madame de graaff. The grains
become as refractive after the addition of the reagent as
in N. weardale perfection. Gelatinization begins at the
distal margin and progresses according to the two
methods described for both parents. The first, which is
seen in a larger majority of the grains than in either
parent, is the same as that described under N. weardale
perfection, and the second, which is* seen in a less number
of grains, is the same as in both parents.

The gelatinized grains are much swollen, their cap-
sules are not so thick and they are more distorted than in
either parent. In these characteristics showing a closer
resemblance to N. madame de graaff.

In this reaction N. pyramus shows qualitatively a
somewhat closer relationship to N. weardale perfection
than to N. madame de graaff. The reaction of the two
parents and of the hybrid do not show many marked
differences.

The reaction with chromic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 2 per cent
of the entire number of grains and 7 per cent of the
total starch in 5 minutes; in about 24 per cent of the
grains and 64 per cent of the total starch in 15 minutes;
in about 64 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 88 per cent of the
grains and 99 per cent of the total starch in 45 minutes;
and in about 97 per cent of the grains and in more than
99 per cent of the total starch in 60 minutes. (Chart
D324.) (See footnote, page 516.)

The hilum and lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to the two methods which are observed
in both parents. The first method is seen in a large
majority of the grains and is the same as that in a large
minority of the grains of N. weardale perfection, and
similar to that noted in a small minority of the grains
of N. madame de graaff. The second method resembles
that seen in a small majority of the grains of N. weardale
perfection. The differences noted are that the primary
starch is divided into coarser and more refractive gran-
ules as in N. madame de graaff, and the striaa dividing
the secondary starch are not so coarse nor so distinct.

The grains as in N. weardale perfection are always
completely gelatinized before they are dissolved. The

578

DATA OF PROPERTIES OP STARCHES OP PARENT- AND HYBRID-STOCKS.

gelatinized grains are as much swollen, have as thin
capsules and are no more distorted than in N. weardale
perfection.

In this reaction N. pyramus shows qualitatively a
closer relationship to N. weardale perfection than to N.
madame de graaff.

The reaction with pyrogallic acid begins in 1 min-
ute. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 13 per cent of the
grains and 50 per cent of the total starch in 15 minutes ;
in 35 per cent of the grains and 80 per cent of the total
starch in 30 minutes; in about 58 per cent of the grains
and 88 per cent of the total starch in 45 minutes ; and
in about 72 per cent of the grains and 91 per cent of the
total starch in 60 minutes. (Charts D 325 and D 326.)

The hilum and lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and proceeds
according to two methods. The method which is noted
in a small majority of the grains is the same as that
seen in a large minority of the grains of N. weardale per-
fection, and is similar to that found in a small minority
of the grains of N. madame de graaff. The second
method, which is observed in a small minority of the
grains, resembles that seen in a small majority of the
grains of N. weardale perfection ; the differences noted are
that the primary starch is divided into coarser and more
refractive granules, and the striae in the secondary starch
are finer and not so distinct. The gelatinized grains are
as much swollen, have rather thick capsules, and are
as much distorted as in N. weardale perfection.

In this reaction N. pyramus shows qualitatively a
closer relationship to N. weardale perfection than to
N. madame de graaff.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 4 per cent of
the entire number of grains and 18 per cent of the total
starch in 5 minutes; in about 14 per cent of the grains
and 54 per cent of the total starch in 15 minutes; in
about 32 per cent of the grains and 63 per cent of the
total starch in 30 minutes; in about 39 per cent of the
grains and 70 per cent of the total starch in 45 minutes ;
and in about 45 per cent of the grains and 75 per cent
of the total starch in 60 minutes. (Chart D 327.)

The hilum and lamella; are as distinct as in N. ma-
dame de graaff. Gelatinization begins at the hilum and
proceeds according to two methods, as in both parents.
The first method in a small majority of the grains is the
same as that noted in a large minority of the grains
of N. weardale perfection. The method seen in a large
minority of the grains is nearly the same as that de-
scribed for a small majority of the grains of 2V. weardale
perfection; the main differences noted are that the pri-
mary starch is not divided into such fine particles, and
the striae which appear in the secondary starch are
rather fine and not so distinct as in 2V. weardale perfec-
tion. The gelatinized grains are as much swollen, have
as> thick capsules, and are as distorted as in N. weardale
perfection.

In this reaction TV. pyramus shows a closer relation-
ship to 2V. weardale perfection than to 2V. madame de
graaff.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 91 per cent of

the entire number of grains and 99 per cent of the total
starch in 2 minutes; and in about 99 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 329.)

The hilum becomes as distinct, attended by the for-
mation of a small bubble, in as many grains as in 2V.
weardale perfection, and the lamella; are as distinct as
in both parents. Gelatinization begins at the hilum and
proceeds as in both parents. The method which is seen
in a small majority of the grains is the same as that seen
in a large minority of the grains of 2V. weardale perfec-
tion, and is similar to that seen in a small minority of
the grains of 2V. madame de graaff. The method which
is seen in a small minority of the grains is nearer that
noted in a large majority of the grains of 2V. madame de
graaff, rather than that found in a small majority of the
grains of 2V. weardale perfection, as the primary starch
is less apt to be broken into granules or to remain intact
and gelatinize after the gelatinization of the secondary
starch. Both of these methods of gelatinization are,
however, seen in rare grains. The gelatinized grains are
as much swollen, have as thin capsules, and are as dis-
torted as in 2V. weardale perfection.

In this reaction 2V. pyramus shows qualitatively a
closer relationship to 2V. weardale perfection than to
2V. madame de graaff.

22. STARCHES OF NARCISSUS MONARCH, N. MADAME

DE GRAAFF, AND N. LORD ROBERTS.

Starch of Narcissus madame de graaff is described
on pages 570 to 572.

NARCISSUS MONARCH (SEED PARENT).

(Plate 14, fig. 79; Charts D 329 to D 334.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there is a moderate number of compound grains and
a few aggregates. The compound grains belong to two
types : ( 1 ) 2 small grains each consisting of a hilum and
2 or 3 lamella; surrounded by 4 or 5 common secondary
lamella;; (2) 6 to 8 or 9 hila in an amorphous-appearing
mass of starch which is surrounded by 1 or 2 secondary
lamella. The aggregates consist of 2, 3, or 4 small grains,
usually linearly, but sometimes compactly, arranged. A
minority of the simple grains show a primary and a
secondary period of starch formation. The majority
of the grains are somewhat irregular, and the irregulari-
ties are due to the following causes : ( 1 ) Small and large,
irregular elevations and depressions in the surfaces and
margins of the grains; (2) large and small pointed and
rounded protuberances from the ends or the sides of
the grain; (3) greater development of one part of the
distal end or of one side; (4) 2 depressions of equal
or unequal size in either side of the proximal apex. The
conspicuous forms are ovoid, lenticular, nearly round,
elliptical, and triangular witli rounded angles. The addi-
tional forms are plano-convex, dome-shaped, irregularly
quadrilateral, pyriform, and gourd-shaped. Some of
the broad forms are flattened, but most of the grains
are not.

The hilum when not fissured is a rather indistinct
small, round or, rarely, lenticular spot. It is fissured
in the great majority of the grains, hut not deeply nor

NARCISSUS.

579

extensively. The fissures have the following forms:
(1) A single straight or curved transverse, oblique, or,
rarely, longitudinal line; (2) Y, T, V, and cruciate
forms; (3) flying-bird forms; (4) an irregularly stellate
arrangement of several fissures. The hilum is some-
times centric, but it is usually eccentric from 0.45 to
0.3, usually 0.33, of the longitudinal axis.

The lamellae are usually not visible, but can be seen
rather indistinctly in some grains and appear as rather
coarse continuous rings which have, in general, the
form of the outline of the grain. They are more easily
seen near the hilum than near the margin. The number
could not be determined.

In size the grains vary from the smaller which are
3 by 3/t, to the larger which are 32 by 46/x, in length
and breadth. The common sizes are 22 by 32/t and
32 by 24/t.

Comparison of the histologic properties between N.
madame de graaff and N. monarch shows :

There are more aggregates and fewer compound
grains, and the compound grains, while belonging in gen-
eral to the same two types, often have more components
than those of N. monarch. There are more simple
grains which show a primary and a secondary period of
starch formation. The grains are somewhat more irreg-
ular in form, and the irregularities are due to the same
causes with addition of irregularly placed pressure facets.
The forms are as varied as in 2V. monarch.

The hilum is less often fissured, and the fissures are
no more deep or extensive than in N. monarch. The
fissures have the same forms. The hilum is usually some-
what less eccentric, the common degree of eccentricity
being 0.37 of the longitudinal axis.

The lamella are more often visible and are somewhat
more distinct. They are also not so coarse as in N.
monarch.

In size the grains are not quite so large, the common
sizes being 20 by 24/i, 24 by 24/*, and 30 by 24/t.

POLARISCOPIC PBOPEBTIES.

The figure is often not distinct and never well defined.
The lines cross at angles of widely varying size, and are
very often bent and moderately often bisected. There
are also a number of figures which have the form of a
conjugate hyperbola, or of a long line with bisected ends.

The degree of polarization varies from low to high
(value 40). There are very few grains in which it is
high, and a large majority in which it is low or moderate.
There is considerable variation in a given aspect of the
same grain.

With selenite the quadrants are not clean-cut, and are
unequal in size and often irregular in shape. The colors
are not pure, and there are a very few which have a
greenish tinge.

Comparison of the polariscopic properties between
N. madame de graaff and N. monarch shows:

The figure is more distinct and sometimes well de-
fined. The lines do not cross at angles of such widely
varying size and are not so often bent or bisected. There
are fewer figures which have the form of a conjugate
hyperbola, or of a long line bisected at both ends.

The degree of polarization is somewhat lower (value
37), as there are more grains in which it is low and
fewer in which it is moderate.

With selenite the quadrants are more often clean-cut,
and are not so often irregular in form. The colors are
not pure, and there is the same number of grains which
have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet with a very slight bluish tinge
(value 50). The color deepens with moderate rapidity
until it is very deep, at the same time assuming a more
bluish tint. With 0.125 per cent Lugol's solution the
grains all color a light violet, and the color deepens with
moderate rapidity until the grains are deeply colored
and the color has assumed a somewhat bluish tint. After
heating in water until all the grains are completely gela-
tinized and then treating with a 2 per cent Lugol's solu-
tion, the gelatinized grains all color an indigo-blue and
the solution an indigo-blue. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2
per cent Lugol's solution, the grain-residues all color a
light indigo, the capsules a red or reddish violet, and the
solution a very deep indigo.

Comparison of the iodine reactions between N. ma-
dame de graaff and N. monarch shows :

With 0.25 and 0.125 per cent Lugol's solution the
grains all color the same as in N. monarch. After
heating in water until the grains are all gelatinized, the
grains color a moderate indigo and the solution a deep
indigo as in N. monarch. After boiling for 2 minutes,
the grain-residues, the capsules, and the solution color as
in N. monarch.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are moderately colored
(value 45). The grains are all equally deeply colored,
and there is no variation in the depth of the color in
different parts of the same grain.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
50), more than with gentian violet. The grains are all
equally deeply colored, and there is no variation in depth
of the color in different parts of the same grain.

Comparison of the aniline reactions between N.
madame de graaff and N. monarch shows :

With gentian violet the grains are light to moderately
colored (value 43) somewhat less than in N. monarch.

With safranin the grains are moderately colored
(value 53), somewhat more than N. monarch.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 67° to 68.5° C., and of all is 72° to
73° C., mean 72.5° C.

Comparison of the temperature reactions between N.
madame de graaff and N. monarch shows :

The temperature of gelatinization is somewhat
higher, 73.5° to 75° C., mean 74.25° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 2 min-
utes. Complete gelatinization occurs in 0.5 per cent of
the entire number of grains and 2 per cent of the total
starch in 5 minutes; in about 6 per cent of the grains
and 10 per cent of the total starch in 15 minutes; in
about 14 per cent of the grains and 18 per cent of the

580

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

total starch in 30 minutes; in about 16 per cent of the
grains and 20 per cent of the total starch in 45 minutes ;
and in about 18 per cent of the grains and 23 per cent
of the total starch in 60 minutes. (Chart D 329.)

The hilum becomes distinct, accompanied by the
formation of rather large bubbles in very few grains.
The lamellae are no^ visible in most of the grains, but
in a few become moderately distinct. The grains be-
come considerably more refractive after the addition of
the reagent, and the first part of the grains to be so
affected is a broad band of material at the margin.
Gelatinization begins at 2, 3, or 4 discrete points on the
distal margin and progresses according to two methods.
In the first, which is seen in the great majority of the
grains, which are also the more resistant, gelatinization
proceeds from the initial points around the margin until
all the marginal starch is gelatinized, except a nar-
row strip at the proximal end. Then it progresses in-
ward preceded by irregular cracks and fissures which split
off particles of ungelatinized material, until the main
portion of the ungelatinized grain assumes an angular
instead of a rounded appearance. The proximal de-
posit is usually gelatinized before the portion of the
grain immediately surrounding the hilum, which when
the rest of the grain has been gelatinized is split into
two portions which are widely separated, and gelatinize
independently of one another. If a bubble is present
at the hilum when this splitting occurs it first swells, then
shrinks, and disappears. In the second method which
occurs in rather a small minority of the grains which
are also the less resistant, gelatiuization begins at the
distal end and then at the proximal end, and advances
smoothly from these two points. The last portion of the
grain to be gelatinized is that immediately distal to the
hilum, and this, just before gelatinization occurs, is
sometimes split into two portions which are widely separ-
ated, and gelatinize independently of one another. The
gelatinized grains are much swollen have rather thick
capsules and are considerably distorted.

Comparison of the chloral-hydrate reaction between
N. madame de graaff and N. monarch shows :

A bubble is formed at the hilum in more grains than
in N. monarch. The lamellae are visible in many more
grains and are moderately distinct when they are visible,
as in 2V. monarch. The grains do not become so refrac-
tive after the addition of the reagent. Gelatinization
progresses according to two methods, which are in gen-
eral the same as those described under N. monarch. In
the first method, which is seen in a smaller majority
of the grains than in N. monarch, the points of difference
to be noted are that the whole margin up to a narrow
strip at the proximal end is not gelatinized, but only the
distal margin, and the progress of gelatinization toward
the hilum is accompanied by the serial separation of
groups of lamellae, and the material at the proximal end
is the last portion of the grains to be gelatinized instead
of that just distal to the hilum. No differences are noted
in the second method.

The gelatinized grains are more swollen, do not have
such thick capsules, and are more distorted than in
N. monarch.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 33 per cent of the

total starch in 5 minutes; in about 28 per cent of the
grains and 71 per cent of the total starch in 15 minutes;
in about 66 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 90 per cent of the
grains and in more than 99 per cent of the total starch
in 45 minutes; and in about 95 per cent of the grains
and in more than 99 per cent of the total starch in 60
minutes. (Chart D 330.) (See footnote, page 516.)

The hilum becomes distinct, unattended by the for-
mation of a bubble. The lamellae are at first not very
distinct, but later become distinct. Evidences of a lamel-
lar structure do not persist until near the end of the
reaction, as in some of the starches studied. Gelatiniza-
tion begins at the hilum and progresses according to two
methods. In the first, which is seen in a majority of
the grains, the portion of the grain immediately sur-
rounding the hilum and which in some grains can be
clearly seen to be a primary starch formation, is cracked
into 3 to 5 pieces, which are in turn subdivided into
8 or 9 more smaller portions. The secondary starch is
covered with rather fine striae, and as the less resistant
part is gelatinized and the grain swells, the more resis-
tant portion forms a rather finely striated marginal band
which at first sometimes shows a lamellar structure;
but which as gelatinization goes on becomes thinner and
more and more homogeneous in appearance. The par-
ticles of the primary starch are scattered irregularly
in the interior of the grain and often some remain un-
gelatinized until after solution begins. The distal por-
tion of the marginal band is often gelatinized and dis-
solved before gelatinization of the proximal end. In the
second method, which is seen in a minority of the grains,
two furrows or fissures extend transversely or obliquely
from the hilum on either side to the margin and the
material distal to them and to the hilum is divided
into very fine granules, and this granular mass in turn is
divided very irregularly by branching longitudinal fis-
sures from the hilum. As this portion of the grain is
slowly gelatinized with considerable swelling of the
grain, the proximal material, which has been divided by
rather fine striae, forms a striated band at the proximal
end, which is not gelatinized until after the distal portion.
The capsule at the distal end is often dissolved before
gelatinization is complete, and the contents of the
capsule flow out and are dissolved, the proximal ma-
terial being the last. About half the grains are dissolved
before gelatinization is complete. The gelatinized grains
are much swollen, have thin capsules, and are not greatly
distorted.

Comparison of the chromic-acid reaction between
N. madame de graaff and N. monarch shows :

The hilum and lamellae are as distinct as in N. mon-
arch. Gelatinization progresses according to two
methods, which are very similar to the two described
under N. monarch. The first is seen in a larger ma-
jority of the grains than in N. monarch, and the differ-
ences noted are that the primary deposit is more apt
after division to remain clumped in the interior of the
grain, and the strife which divide the secondary starch
are not so fine and are more distinct than in N. monarch.
In the second method, which is seen in a smaller minor-
ity of the grains than in N. monarch, there are no im-
portant differences, except that the material distal to the

NARCISSUS.

581

two furrows or fissures from the hilum is divided into
rather coarse and more refractive granules than in N.
monarch.

Fewer grains than in IV. monarch are dissolved before
gelatinization is complete. The gelatinized grains are
more swollen, have thinner capsules, and are somewhat
more distorted than in N. monarch.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 7 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains
and 56 per cent of the total starch in 15 minutes ; in about
50 per cent of the grains and 72 per cent of the total
starch in 30 minutes ; in about 58 per cent of the grains
and 82 per cent of the total starch in 45 minutes ; and in
about 68 per cent of the grains and 86 per cent of the
total starch in 60 minutes. (Charts D 331 and D 332.)

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamella?
are distinct, and evidence of a lamellar structure per-
sists in most of the grains until they are almost com-
pletely gelatinized. Gelatinization begins at the hilum
and progresses according to two methods. In the first,
which is seen in the majority of the grains, the starch
immediately around the hihim, which probably repre-
sents the primary formation, is divided into four or
five portions, which are in turn subdivided. These
several particles, however, remain clumped together as
the rest of the grain gelatinizes. The secondary starch
surrounding them becomes homogeneous-looking and
more refractive, and as gelatinization of the less resistant
portion begins and the grain begins slowly to swell, the
more resistant portion is pushed to the margin, where it
forms a thick, refractive marginal band which shows two
or three rings as lamellae around it. This baud grad-
ually grows thinner and more nearly transparent until
finally it is gelatinized and only the capsule remains.
The particles of the primary starch meanwhile remain
in the center of the grain, growing smaller and more
refractive until they also are gelatinized. In the second
method, which is seen in a minority of the grains, two
furrows or fissures extend transversely or rarely ob-
liquely on either side from the hilum to the margin, and
the starch distal to them and to the hilum becomes more
refractive and loses its structural appearance, except
at the margin, which, in connection with the portion
at the proximal end, forms a finely striated and indis-
tinctly lamellated marginal band. The homogeneous-
looking material in the interior of the grain is gela-
tinized first with slow swelling of the grain and then
of the marginal band, the distal portion first, and last of
all the proximal part. The gelatinized grains are much
swollen, have somewhat thick capsules, and are con-
siderably distorted.

Comparison of the pyrogalUc-acid reaction between
N. madame de graaff and N. monarch shows:

The hilum and lamella? are not so distinct, and evi-
dence of lamellar structure is not so persistent as in
N. monarch. Gelatinization proceeds according to two
methods. That in the majority of the grains corresponds
to the one described for a majority of the grains of N.
monarch, the main differences being that the primary
starch is less apt to remain clumped together, and strife
appearing in the secondary starch are moderately dis-

tinct. In the second method the differences noted are
that the starch distal to the hilum and the furrows be-
comes definitely granular and there is not a continuous
band around the margin, biit only at the proximal end
and sides nearby, the striation of which is more dis-
tinct, but the lamellation is less distinct, than in N.
monarch. The gelatinized grains are more swollen,
have thin capsules, and are more distorted, than in N.
monarch.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 20 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains
and 64 per cent of the total starch in 15 minutes; in
about 36 per cent of the grains and 72 per cent of the
total starch in 30 minutes; in about 48 per cent of the
grains and 78 per cent of the total starch in 45 minutes ;
and in about 56 per cent of the grains and 84 per cent
of the total starch in 60 minutes. (Chart D 333.)

The hilum is distinct and a bubble is occasionally
formed there immediately after the reagent is added,
which, however, soon shrinks and disappears. The la-
mellae are distinct, and evidence of a lamellar structure
persists until the grains are almost completely gelatin-
ized. Gelatinization begins at the hilum and follows two
methods of procedure. In the first, which occurs in the
majority of the grains, the starch immediately around
the hilum, which probably represents the primary for-
mation, is divided by a longitudinal fissure into halves
and these in turn into two or three pieces, which, how-
ever, as a rule, remain clumped together during the
gelatinization of the rest of the grain. In some grains
this primary starch after the initial splitting remains
unchanged, but in the majority the pieces are slightly
separated and become more refractive in appearance and
smaller in size until, some time after the rest of the
grain is gelatinized, they also are completely gelatinized.
The portion of the grain which surrounds the primary
starch and probably represents a secondary starch forma-
tion becomes indistinctly striated, and as the less resistant
material is gelatinized with swelling of the whole grain,
the more resistant starch is pushed to the margin, where
it forms a lamellated but otherwise homogeneous-looking
band which slowly becomes thinner and more nearly
transparent. The lamellated appearance persists until
nearly the entire grain is gelatinized. In the second
method of procedure 3 furrows or fissures extend trans-
versely or obliquely on either side from the hilum to
the margin, and the material included between them
becomes more refractive in appearance and the lamellar
structure disappears, leaving in its stead a finely granu-
lar mass. This part of the grain gelatinized first with
considerable swelling and distortion of the capsule. The
more resistant portion at the proximal end is pushed
to the margin and then forms a band which is lamellated
but not striated and which extends only to the sides near
the proximal end. This slowly becomes thinner and more
nearly transparent until only the capsule remains.

The gelatinized grains are much swollen and have
somewhat thick capsules. They are considerably dis-
torted and do not show much resemblance to the forms
of the untreated grain.

Comparison of the nitric-acid reactions between N.
madame de graaff and N. monarch shows :

582

DATA OF PKOPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The hilum and lamellae are not so distinct, and evi-
dences of a lamellar structure are not so persistent as
in N. monarch. Gelatinization proceeds according to
two methods. That seen in the majority of the grains
corresponds in all essentials to that found in a majority
of the grains of N. monarch; the differences noted are
that the particles of the primary starch are somewhat less
apt to remain clumped together as the rest of the grain
swells. The stria? which divide the secondary starch are
more distinct, and the lamellation less distinct, than in
N. monarch. The second method corresponds to that
seen in a minority of the grains of N. monarch and the
differences are that the material distal to the 2 furrows
and the hilum is more definitely granular and the stria-
tion of the material at the proximal end is more definite,
while the lamellation is less so. The gelatinized grains
are more swollen, have thin capsules, and are more dis-
torted than in N. monarch.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 96 per cent of the total
starch in 2 minutes, and in more than 99 per cent of
the grains and total starch in 5 minutes. (Chart D 334.)

The hilum becomes distinct, accompanied by the for-
mation of a rather small bubble in a moderate number of
grains, and the lamella? are not distinct at first, but dur-
ing the reaction become more distinct. Gelatinization
begins in the interior of the grain and progresses accord-
ing to two methods. In the great majority of the grains
two furrows or fissures are seen to extend transversely
from the hilum on either side to the margin, and the
portion which is immediately around the hilum and
which is a primary starch formation is partially divided
from the rest of the starch distal to the furrows, which
is a secondary starch formation by a fissure. The second-
ary starch distal to the furrow is now divided into por-
tions by concentric fissures which separate the lamella?
from one another. The secondary starch now gelatinizes
with much swelling and distortion of the capsule and the
primary starch gelatinizes also from without inward, the
last part to be gelatinized being the hilum. The portion
of the secondary starch proximal to the furrows mean-
while is not gelatinized, and as the grain swells forms a
homogeneous-looking band at the proximal margin.
This, after the rest of the grain is completely gelatinized,
gelatinizes slowly. The second method is the same as the
first, except that there is no distinction between the
primary and secondary starches, and the whole grain
is gelatinized, as is the secondary starch, by the first
method. The gelatinized grains are much swollen, have
rather thin capsules, and are considerably distorted.

Comparison of the sulphuric-acid reactions between
N. madame de graaff and N. monarch shows :

A bubble is formed at the hilum somewhat more
frequently than in N. monarch, and the lamellae are some-
what more distinct at first than in that starch. Gela-
tinization progresses according to two methods. The
first, which is seen in a large majority of the grains,
does not resemble closely either of the methods described
in N. monarch. The grains are divided into primary and
secondary starches. The primary starch may become
homogeneous in appearance or be divided into cylindrical
granules and is gelatinized as a separate part at the
same time that the secondary starch is gelatinized, instead

of later as in N. monarch. The secondary starch, how-
ever, as in N. monarch, is divided by concentric fissures
into portions corresponding to the lamellae preliminary
to gelatinization. The second method is the same as the
second method described in N. monarch. The gela-
tinized grains are more swollen, have thinner capsules,
and are more distorted, than in N. monarch.

NARCISSUS LOUD ROBERTS (HYBRID) .

(Plate 14, fig. 81 ; Charts D 329 to D 334.)

HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are as many aggregates and more compound
grains than in N. monarch, and many more than in N.
madame de graaff. The compound grains belong to
the two types, and the aggregates are of the same charac-
ter, as those described under N. monarch. The grains
are as seldom irregular and the irregularities are due to
the same causes as in N. monarch. There is a smaller
number of simple grains than in either parent which give
evidence of a primary and a secondary period of starch
formation, in which respect the hybrid is closer to N.
monarch. The conspicuous forms are ovoid, plano-con-
vex, triangular, and lenticular. The additional forms
are irregularly quadrilateral, elliptical, clam-shell-shaped,
dome-shaped, and pyriform. In form N. lord roberts
shows a closer relationship to IV. monarch than to N.
madame de graaff.

The hilum, when not fissured, is not very distinct,
as in N. monarch, and it is more often and more deeply
and extensively fissured than in either parent, and, there-
fore, in this respect resembles N. monarch more than
N. madame de graaff. The fissures have the following
forms: (1) T-, Y-, and V-shaped, and cruciate forms;
(2) a single straight or curved transverse, oblique, or
longitudinal line ; (3) a flying-bird form ; (4) an irregu-
larly stellate collection of fissures. The hilum is some-
times centric, but in the majority of the grains it is
eccentric from 0.45 to 0.3, usually 0.33, of the longitu-
dinal axis. In the character and eccentricity of the hilum
N. lord roberts shows a closer relationship to N. mon-
arch than to N. madame de graaff.

The lamella are visible in as many grains and are as
distinct and as fine as in N. madame de graaff. The
number counted on some of the larger grains varies from
8 to 16, usually 12. In the character of the lamellae N.
lord roberts shows a closer relationship to 2V. madame
de graaff than to 2V. monarch.

In size the grains vary from the smaller which are
4 by 4ju, to the larger which are 36 by 46/t, in length
and breadth. The common sizes are 24 by 26^, 30 by
24/i, and 24 by 24/*. In size 2V. lord roberts shows a
closer relationship to 2V. madame de graaff than to 2V.

monarch.

POLARISCOPIC PROPERTIES.

The figure, as in 2V. monarch, is often not distinct
and is never well defined. The lines cross at angles of
widely varying size, and are somewhat less often bent
and bisected than in 2V. monarch, but as often as in 2V.
madame de graaff. The figure is as often in the form of
a conjugate hyperbola, or of a long line bisected at both
ends, as in 2V. madame de graaff.

The degree of polarization varies from low to high
(value 37), the same as 2V. madame de graaff, and less

NARCISSUS.

583

than 2V. monarch. There is the same amount of varia-
tion in a given aspect of an individual grain as in 2V.
madame de graaff.

With selenite the quadrants are not clean-cut and
are as irregular in shape as in 2V. madame de graaff. The
colors are not pure and there are as few grains with a
greenish tinge as in that starch.

In the character of the figure, the degree of polariza-
tion, and the appearance with selenite, 2V. lord roberts
shows a somewhat closer relationship to 2V. madame de
graaff than to 2V. monarch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 50),
the same as in both parents, but with the same bluish
tint as in 2V. madame de graaff and more than in 2V.
monarch. With 0.125 per cent Lugol's solution the
grains all color a light violet, the same as in both parents.
After heating in water until the grains are all gela-
tinized, then treating with a 2 per cent Lugol's solution,
the gelatinized grains all color a moderate indigo and the
solution a deep indigo, as in both parents. If the prep-
aration is boiled for 2 minutes and then treated with an
excess of a 2 per cent Lugol's solution, the grain-residues
all color a light indigo, the capsules a red or a reddish
violet, and the solution a very deep indigo-blue, as in
both parents. Qualitatively and quantitatively the reac-
tions with iodine show no differences between the parents
and the hybrid.

With gentian violet the grains color very lightly at
once, and in 30 minutes they are moderately colored
(value 45), the same as in 2V. monarch and more than
in 2V. madame de graaff.

With safranin the grains all color very light at once,
and in 30 minutes they are moderately colored (value
50), the same as in 2V. monarch and somewhat less than
in 2V. madame de graaff.

In the reactions with aniline stains 2V. lord rdberls
shows a somewhat closer relationship to 2V. monarch than
to 2V. madame de graaff.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 68° to 69.4° C., and of all is 73° to
74.5° C., mean 73.75° C. The temperature of gelatiniza-
tion of 2V. lord roberts is slightly closer to that of 2V.
madame de graa-ff, but stands very nearly midway be-
tween those of 2V. monarch and 2V. madame de graaff.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 2 per cent
of the entire number of grains and 4 per cent of the
total starch in 5 minutes; in about 5 per cent of the
grains and 11 per cent of the total starch in 15 minutes;
in about 12 per cent of the grains and 20 per cent of
the total starch in 30 minutes ; in about 23 per cent of
the grains and 27 per cent of the total starch in 45 min-
utes ; and in about 25 per cent of the grains and 29 per
cent of the total starch in 60 minutes. (Chart D 329.)

The hilum becomes distinct, accompanied by the
formation of a large bubble, in as few grains as in 2V.
monarch. The lamellfe are not visible in any of the
grains. After the addition of the reagent the grains

become as refractive as in 2V. monarch and more refractive
than in 2V. madame de graaff. Gelatinization begins at
the distal end and progresses according to the two
methods described under both parents. The first method,
which is seen in as large a majority as in 2V. monarch, is
the same as in that starch, except in a few grains in
which it is the same as in 2V. madame de graaff. In the
second method, which is seen in as small a minority of the
grains as in 2V. monarch, there are no differences noted
in the hybrid or either parent.

The gelatinized grains are as much swollen, have as
thick capsules, and are as much distorted as in 2V.
madame de graaff.

In this reaction 2V. lord roberts shows qualitatively
a somewhat closer relationship to 2V. monarch than to
2V. madame de graaff.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 5
minutes ; in less than 0.5 per cent of the grains and 15 per
cent of the total starch in 15 minutes; in about 5 per cent
of the grains and 50 per cent of the total starch in 30
minutes ; in about 20 per cent of the grains and 72 per
cent of the total starch in 45 minutes ; and in about 25
per cent of the grains and 88 per cent of the total starch
in 60 minutes. (Chart D 330.) (See footnote, page 516.)

The hilum and lamellae are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to the two methods described in both
parents. The method which is seen in a small majority
of the grains is the same as that described for a much
larger majority of the grains of 2V. madame de graaff and
a somewhat larger majority of the grains of 2V. monarch.
In a large minority of the grains the method is the same
as that described for a small minority of the grains of
2V. madame de graaff. About half the grains are dis-
solved before gelatinization is complete, as in 2V. monarch.
The gelatinized grains are as much swollen, have as thin
capsules, and are no more distorted than in 2V. monarch.
In this reaction 2V. lord roberts shows qualitatively a
somewhat closer relationship to 2V. madame de graaff
than to 2V. monarch.

The reaction with pyrogallic acid begins in 2 min-
utes. Complete gelatinization occurs in about 0.5 per
cent of the entire number of grains and 2 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 36 per cent of the total starch in 15 minutes;
in about 23 per cent of the grains and 63 per cent of the
total starch in 30 minutes; in about 33 per cent of the
grains and 73 per cent of the total starch in 45 minutes ;
and in about 47 per cent of the grains and 83 per cent
of the total starch in 60 minutes. (Charts D 331 and
D332.)

The hilum and lamellae are as distinct as in 2V.
madame de. graaff. Gelatinization begins at the hilum
and follows the two methods of procedure common to both
parents. The method described for a majority of the
grains of both parents is seen in a small majority of these
grains, in which it follows very closely that seen in 2V.
madame de graaff rather than that seen in 2V. monarch.
In a large minority of the grains the method is the same
as that described for a small minority of the grains of
2V. madame de graaff. The gelatinized grains are as

584

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

swollen, have as thick capsules, and are as distorted as in
N. monarch. In this reaction N. lord roberts shows
qualitatively a somewhat closer relationship to IV. ma-
dame de graaff than to N. monarch.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 3 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 31 per cent of the grains
and 62 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 70 per cent of the
total starch in 30 minutes; in about 47 per cent of the
grains and 73 per cent of the total starch in 45 minutes ;
and in about 50 per cent of the grains and 76 per cent
of the total starch in 60 minutes. (Chart D 333.)

The hilum is distinct as in the parents, and the
lamellae are at first more distinct than in either parent,
but evidence of a lamellar structure is no more per-
sistent than in N. madame de graaff. Gelatinization
begins at the hilum and follows two methods of pro-
cedure, as described in N. monarch and noted in both
parents. The method described for the majority of the
grains of N. monarch is followed in a small majority
of these grains, but in a manner corresponding to that
of the grains of N. madame de graaff, and a large
minority follow very closely the method described for a
small minority of the grains of N. madame de graaff.
The gelatinized grains are as swollen and have as thick
a capsule and are as much distorted as in N. monarch.

In this reaction N. lord roberts shows qualitatively
a somewhat closer relationship to N. madame de graaff
than to N. monarch.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 82 per cent of
the entire number of grains and 95 per cent of the total
starch in 2 minutes, and in about 95 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 334.)

The hilum as in N. monarch becomes distinct, at-
tended by the formation of a bubble in a moderate num-
ber of grains. The lamellae are usually not distinct at
first, but become as distinct as in the parents during the
reaction. Gelatinization begins in the interior of the
grains and progresses according to the two methods de-
scribed under N. monarch, the only difference noted
being that there is a larger minority of the grains that
follows the second method, which is seen in a small minor-
ity of the grains of both N. monarch and N. madame de
graaff. The first method is not found in any of the grains
of N. madame de graaff. The gelatinized grains are
as much swollen, have as thin capsules, and are as much
distorted as in N. monarch. In this reaction N. lord
roberts shows, qualitatively, a closer relationship to N.
monarch than to N. madame de graaff.

23. STARCHES OF N. LEEDSII MINNIE HUME, N. TEI-
. ANDEUS ALBUS, AND N. AGNES HARVEY.

NARCISSUS LEEDSII MINNIE HUME (SEED PARENT).

(Plate 14, fig. 82; Charts D 335 to D 340.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are moderate numbers of both compound grains
and aggregates. The compound grains belong to the
following two types: (1) A large grain to the side or

distal end of which 1, rarely 2, small grains have become
adherent, and all later inclosed in 1 or 2 common second-
ary lamellaa; (2) 2 or more small grains which have
become adherent to one another, and all later surrounded
by 3 or 4 common secondary lamellae. The aggregates
consist of 2 or 3 small grains of equal sizes, usually
linearly arranged. There are a few of the simple grains
which show clearly that they have been formed in two
periods of starch formation, and have a small primary
grain surrounded by 3 or 4 secondary lamellae. The
grains are somewhat irregular, and the irregularities
are due to the following causes : ( 1 ) Small, irregular ele-
vations and depressions of the surfaces and margins;

(2) 1 or 2 protuberances of varying size which are usually
pointed; (3) a slight deviation of the long axis, usually
near the middle, with a consequent bending of the grain.
The conspicuous forms are ovoid, elliptical, triangular
with rounded bases and angles, and plano-convex. The
additional forms are irregularly quadrilateral with
rounded angles, round and nearly round, and reniform.
Some of the broad forms are somewhat flattened, the
others are not.

The hilum, when not fissured, is a moderately distinct,
small, round or lenticular spot. It is usually fissured
but not deeply or extensively. The fissures have the fol-
lowing forms: (1) A single straight, transverse, oblique,
or longitudinal line; (2) Y, T, V, or cruciate forms;

(3) dragon-fly or flying-bird-shaped ; (4) an irregu-
larly stellate collection of fissures. The hilum is some-
times centric, but in the majority of the grains it is
eccentric from 0.45 to 0.25, usually 0.33, of the longi-
tudinal axis.

The lamella; are moderately distinct in most of the
grains, especially near the hilum, but are not visible
in a few grains. They are rather fine, regular, con-
tinuous rings which follow, in general, the form of the
outline of the grain. The number counted on some of
the larger grains varies from 10 to 15, usually 12.

In size the grains vary from the smaller which are
3 by 3/x, to the larger broad forms, which are 48 by 50/j,
and 44 by 44/*, and the larger elongated forms which
are 44 by 36/A, in length and breadth. The common sizes
are 28 by 26/t and 28 by 28/i.

POLARISCOPIC PROPERTIES.

The figure is usually distinct and moderately well
defined. The lines usually cross at an acute angle, which
does not vary greatly in size in the different grains, and
they are often bent and occasionally bisected, and there
are sometimes 5 or 6 lines instead of but 4. The figure,
in a moderate number of grains, has the form of a conju-
gated hyperbola, or of a long line bisected at both ends.

The degree of polarization varies from low to high
(value 45), and in most of the grains is moderate or
low to moderate. There is usually some variation in a
given aspect of an individual grain.

With selenite the quadrants are moderately clean-
cut, and are unequal in size, and often irregular in shape.
The colors are usually not pure, and there are a few
which have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a moderately deep violet tinged with blue (value
60), and the color deepens rapidly until the grains are all

NARCISSUS.

585

very deeply colored and the color has assumed more of
a bluish tint. With 0.125 per cent Lugol's solution the
grains all color a light to moderate violet, deepening
rapidly until deep and bluish. After heating in water
until all the grains are gelatinized and then treating
with a 2 per cent Lugol's solution, the gelatinized grains
all color a moderate to deep indigo-blue and the solution
a moderate indigo-blue. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2
per cent Lugol's solution, the grain-residues all color a
light to moderate indigo-blue, the capsules a reddish
violet, and the solution a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 38). The grains are all equally colored,
and there is no variation in depth of color in different
parts of an individual grain.

With safranin the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 40), somewhat more than with gentian
violet. The grains are all equally colored and there is
no variation in depth of color in different parts of an
individual grain.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 71.2° C., and of all is 74.5° to
76° C., mean 75.25° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 2 min-
utes. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes ; in about 5 per cent of
the grains and 7 per cent of the total starch in 15 min-
utes; in about 8 per cent of the grains and 11 per cent
of the total starch in 30 minutes; in about 14 per cent
of the grains and 18 per cent of the total starch in 45
minutes; and in about 16 per cent of the grains and
20 per cent of the total starch in 60 minutes. (Chart
D 335.)

The hilum becomes distinct, accompanied by the
formation of a large bubble in only a few grains. The
lamellae are moderately distinct in the great majority
of the grains, but in a few they are invisible. The
grains become somewhat more refractive after the addi-
tion of the reagent, and the first portion of the grain to
show this is a rather narrow portion just around the
margin. Gelatinization begins at the distal margin and
progresses according to two methods. In the first,
which is seen in a majority of the grains which are
also the more resistant, gelatinization begins at the distal
margin and progresses smoothly toward the hilum and the
proximal end. It progresses somewhat more rapidly
along the margin than in the interior of the grain, so
that the proximal end is gelatinized before the portion of
the grain just distal to the hilum. Just before this last
portion is gelatinized it is either split by a longitudinal
fissure into two parts or is broken up into many small
particles which are widely separated and gelatinize inde-
pendently of one another. In the second method, which
is seen in a minority of the grains which are also the less
resistant, gelatinization begins at the distal end and then
14

at the proximal end and progresses smoothly from these
points, the portion just distal to the hilum being the
last to be gelatinized. The gelatinized grains are much
swollen, have rather thick capsules, and are greatly
distorted.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the total
starch in 5 minutes ; in less than 0.5 per cent of the grains
and 15 per cent of the total starch in 15 minutes ; in about
15 per cent of the grains and 65 per cent of the total
starch in 30 minutes ; in about 25 per cent of the grains
and 80 per cent of the total starch in 45 minutes; and
in about 35 per cent of the grains and 85 per cent of the
total starch in 60 minutes. (Chart D 336.) (See foot-
note, page 516.)

The hilum becomes distinct, unattended by the forma-
tion of a bubble. The lamellae are usually distinct, and
evidence of a lamellar structure is visible during the
greater part of the reaction. Gelatinization begins at
the hilum and progresses according to two methods.
In the first method, which is seen in a small majority
of the grains, 2 furrows or actual fissures extend trans-
versely or obliquely from either side of the hilum to the
margin, and the material distal to them and to the hilum
is divided into a great number of rather coarse granules
by irregular fissures which criss-cross this portion of the
grain in every conceivable direction. This granular mass
now begins to gelatinize slowly, with considerable swell-
ing, but not much distortion of the capsule. Mean-
while the starch at the proximal end is divided by very
coarse striae, and as the distal portion is gelatinized, the
proximal deposit forms a coarsely striated and lamel-
lated band at the proximal end which is slowly gelatinized
long after the distal starch. In the second method,
which is seen in a large minority of the grains, the pri-
mary material immediately surrounding the hilum is
divided into many coarse refractive granules and the
secondary starch is coarsely striated and furthermore
divided by irregular fissures at the proximal and the
distal ends. The less resistant starch is gelatinized
more quickly at the portions which are fissured and the
more resistant portion forms a striated and lamellated
band at the margin which is thinner at the proximal
and the distal ends of the grain. The granules of the
primary starch are scattered around the inner border of
this band and remain there, gradually growing smaller
and more refractive for a long time after the material
at the margin has been gelatinized, but finally disappear.
The gelatinized grains are much swollen, have rather thin
capsules, and are not much distorted. The grains are
practically all gelatinized before they are dissolved.

The reaction with pyrogallic acid begins in 2 minutes.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 1 per cent of the
total starch in 5 minutes; in about 0.5 per cent of the
grains and 11 per cent of the total starch in 15 minutes;
in about 11 per cent of the grains and 45 per cent of the
total starch in 30 minutes ; in about 26 per cent of the
grains and 66 per cent of the total starch in 45 minutes ;
and in about 40 per cent of the grains and 77 per cent of
the total starch in 60 minutes. (Charts D 337 and
D 338.)

586

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamellae
become moderately distinct, and evidence of a lamellar
structure is visible in some parts of the grain during
the greater part of the reaction. Gelatinization begins
at the hilum and progresses according to two methods.
In the first, which is seen in a small majority of the
grains, 2 furrows, or in many cases fissures, extend
transversely or obliquely from either side of the hilum to
the margin, and the material distal to them and to the
hilum loses its structural appearance and becomes a mass
of fine granules which is sometimes divided by irregular
longitudinal fissures. This granular starch slowly gela-
tinizes. In the meanwhile the proximal material is finely
striated and as the distal portion swells it forms a
finely striated, refractive band at the proximal margin
which slowly grows thinner, but which in many grains
is never completely gelatinized. In the second method,
which is seen in a large minority of the grains, the
primary starch immediately surrounding the hilum is
divided into three or four portions, which, as the grain
swells, are usually subdivided into many particles and
widely scattered. The secondary which surrounds the
primary material is covered by fine striae and slowly
gelatinizes, the more resistant portion forming a finely
striated and lamellated band at the margin, around the
inner border of which the particles of the primary starch
are scattered. Gelatinization in many grains does not
advance much further, but in some grains the primary
starch granules disappear and the secondary marginal
band slowly becomes thinner and more nearly transparent
and is finally gelatinized. The gelatinized grains are
much swollen, have rather thick capsules, and are con-
siderably distorted.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 10 per cent of the
grains and 29 per cent of the total starch in 15 minutes;
in about 13 per cent of the grains and 39 per cent of the
total starch in 30 minutes; in about 19 per cent of the
grains and 49 per cent of the total starch in 45 minutes;
and in about 29 per cent of the grains and 56 per cent
of the total starch in 60 minutes. (Chart D 339.)

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamella?
are moderately distinct and evidence of a lamellar struc-
ture remains visible during the greater part of the reac-
tion. Gelatinization begins at the hilum and progresses
according to two methods. In the method which is seen
in a small majority of the grains 2 furrows, or in some
cases fissures, extend transversely or rarely obliquely
from either side of the hilum to the margin and the
material distal to them and to the hila loses its struc-
tural appearance and becomes a finely granular mass
which is much cracked and fissured at the margin. The
more resistant starch at the proximal end is coarsely
striated, and as the grain swells with the gelatinization
of the distal starch, it is pushed to the proximal margin,
where it forms a granular band. These granules are
gradually gelatinized, leaving only a rather thick cap-
sule. In the second method, which is seen in a large
majority of the grains, the primary starch immediately
surrounding the hilum is divided by fissures into three

or four portions, which, as the rest of the grain swells,
are usually subdivided and scattered, but in a few grains
remain clumped together in the center of the grain. The
secondary deposit is divided by very distinct, coarse
striae into rows of granules according to the arrangement
of the lamellae. The less resistant material of the grain
is now gelatinized, and the more resistant portion is
pushed to the margin, where it forms a marginal band
made up of 2 or 3 rows of granules, just inside the inner
row of which are the scattered particles of the primary
starch which are very resistant and often remain un-
gelatinized after the rest of the grain is gelatinized. The
rows of granules constituting the marginal band are
gelatinized from within outward, the outer row remain-
ing visible for a long time. The gelatinized grains are
much swollen, have rather thick capsules, and are con-
siderably distorted.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the entire number of grains and 93 per cent of the total
starch in 2 minutes, and in about 97 per cent of the
grains and 99 per cent of the total starch in 5 minutes.
(Chart D 340.)

The hilum becomes distinct, accompanied by the
formation of a bubble in a large majority of the grains.
The lamellae at first are not distinct, but later become
distinct and are then quickly obscured. Gelatinization
begins in the interior of the grain and proceeds accord-
ing to two methods. In the first method, which is seen
in a rather small majority of the grains, 2 furrows or
actual fissures extend transversely or obliquely from the
hilum on either side to the margin, and the material
distal to these furrows and to the hilum becomes dis-
tinctly refractive, then the lamellae are separated from
one another by refractive fissures, and the whole mass of
starch is rapidly gelatinized with much swelling and
considerable distortion of the capsule. The proximal
portion meanwhile remains unaffected, and as the distal
material swells it forms a thick, homogeneous-looking
band at the proximal margin, which is later compara-
tively slowly gelatinized. In the second method, which
is seen in a large minority of the grains, the material
immediately surrounding the hilum, which is a primary
starch formation, becomes granular in appearance and
is broken up into three or four portions by the swelling
of the bubbles at the hilum ; meanwhile the lamellae of
the secondary starch surrounding the primary deposit are
separated from one another by concentric, refractive fis-
sures. Following this the whole grain is rapidly gela-
tinized, the secondary starch swelling with great rapidity
and the granular portions of the primary starch being
widely separated and gelatinizing less rapidly. The
gelatinized grains are much swollen, have rather thin
capsules, and are much distorted.

NARCISSUS TRIANDRUS ALBUS (POLLEN PARENT).

(Plates 14 and 15, figs. 83 and 86; Charts D 335 to D 340.)
HISTOLOGIC PROPERTIES.

In form a small majority of the grains are simple
and most of the grains are isolated. A large minority are
compound and there are a few aggregates. The com-
pound grains belong to the following two types :
( 1 ) From 2 to 7 rather small grains, each consisting of a
hilum surrounded by 2 or 3 lamella: and all inclosed in 6

NARCISSUS.

587

or 7 common secondary lamellse; (3) 4 to 7 or 8 hila in
an amorphous-looking mass of starch which is surrounded
by 1 or 2 secondary lamellae. There are more compound
grains and fewer aggregates than in JV. leedsii minnie
hume. The aggregates are of 2 or 3 small grains
arranged linearly. There are a few grains in which a pri-
mary and a secondary starch formation may be seen,
somewhat fewer than in N. leedsii minnie hume. The
grains are not so irregular as in N. leedsii minnie hume
and the irregularities which occur are due to the follow-
ing causes, which are the same as those in N. leedsii
minnie hume: (1) Small or large rounded or pointed
protuberances from the sides or ends; (2) small irregular
elevations and depressions of the surfaces or margins of
the grains; (3) a greater development of one part of the
distal end or of one side; (4) a deviation of the long
axis at either end, with a consequent bending of the
grain. The conspicuous forms are ovoid, which may be
broad or narrow, and lenticular. The additional forms
are broad elliptical,- reniform, irregularly quadrilateral
with rounded corners, triangular, round, nearly round,
and dome-shaped. As in N. leedsii minnie hume some
of the larger grains are flattened, but most of the grains
are not flattened.

The hilum, when not fissured, is a rather indistinct
small, round, or lenticular-shaped spot. It is more often
and more deeply and extensively fissured than in N.
leedsii minnie hume. The fissures have the following
forms, which are the same as those seen in N. leedsii
minnie hume: (1) V-, Y-, or cruciate-shaped; (2) a
single straight or curved transverse or oblique line; (3)
a flying-bird figure; (4) an irregularly stellate collec-
tion of fissures. The hilum is sometimes centric, but in
the majority of the grains it is eccentric from 0.45 to
0.18, usually 0.33, of the longitudinal axis.

The lamellai are usually not visible, and when they
can be seen appear as rather fine continuous rings which,
when near the hilum, often do not conform to the outline
of the grain, but which follow this closely when, near the
margin. The lamellae are not so often distinct nor so
fine as in N. leedsii minnie hume. The whole number
on the grains can not be counted.

In size the grains vary from the smaller which are
2 by 2fi, to the larger broad forms which are 40 by
40/x, and the elongated forms which are 40 by 30/*, in
length and breadth. The common sizes are 24 by 20/*
and 24 by 24/t. The grains, as a whole, are smaller
than in N. leedsii minnie hume.

POLARISCOPIC PROPERTIES.

The figure is usually distinct and is somewhat better
defined than in N. leedsii minnie hume. The lines
cross at a right angle or at an acute angle which does not
vary any more in size than in N. leedsii minnie hume.
They are not so often bent or bisected as in N. leedsii
minnie hume, nor are there so often 5 or 6 lines instead
of 4. The figure is not so often in the form of a conju-
gate hyperbola, or of a long line with bisected ends.

The degree of polarization varies from low to high
(value 50), more than in N. leedsii minnie hume, as
there are a few more grains in which it is moderately
high, and higher than in that starch. There is also less
variation in a given aspect of an individual grain.

With selenite the quadrants are more often clear-cut,
and are more regular in shape, but just as unequal in size
as in N. leedsii minnie hume. The colors are usually
not pure, but more often pure, and there are more grains
which have a greenish tinge than in N. leedsii minnie
hume.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a deep violet tinged with blue (value 65), more
than in N. leedsii minnie hume, and with more of a
bluish tint. The color deepens with great rapidity until
very deep and more bluish. With 0.125 per cent Lugol's
solution the grains color a light to moderate violet tinged
with blue, more than in JV. leedsii minnie hume, and with
more of a bluish tint. The color deepens rapidly until
very deep and more bluish. If the grains are heated
in water until they are all gelatinized and then treated
with a 2 per cent Lugol's solution, the gelatinized grains
all color a moderate indigo-blue, less than in N. leedsii
minnie hume; and the solution a deep indigo-blue, more
than in N. leedsii minnie hume. If the preparation is
boiled for 2 minutes and then treated with a 2 per cent
Lugol's solution, the grain-residues all color a light
indigo-blue, less than in N. leedsii minnie hume; the
capsules red or reddish violet, more reddish than in
N. leedsii minnie hume; and the solution a very deep
indigo-blue, the same as in N. leedsii minnie hume.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 35), somewhat less than in N. leedsii min-
nie hume. The grains are all equally colored and there
is no variation in color in different parts of the individual
grains.

With safranin the grains all color very lightly at once,
and in 30 minutes they are light to moderately colored
(value 40), the same as in N. leedsii minnie hume. The
grains are all equally colored and there is no variation
in color in different parts of the individual grains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 70° to 71° C., and of all is 73° to 75° C.,
mean 74° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the grains and total starch
in 5 minutes ; in about 1 per cent of the grains and 2 per
cent of the total starch in 15 minutes; in about 4 per
cent of the grains and 7 per cent of the total starch in
30 minutes; in about 9 per cent of the grains and 11 per
cent of the total starch in 45 minutes; and in little if
any further advance in 60 minutes. (Chart D 335.)

The hilum becomes distinct, accompanied by the
formation of a bubble in many more grains than in
JV. leedsii minnie hume. The lamellae are not visible in
any of the grains. The grains are more refractive than in
JV. leedsii minnie hume and the first portion to show this
is a rather narrow part of the margin. Gelatinization
begins at the distal margin and progresses in general
according to the two methods described under JV. leedsii
minnie hume. In the first, which is seen in a smaller

588

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

majority of the resistant grains than in N. leedsii minnie
hume, gelatinization begins at the distal margin and
progresses smoothly toward the hilum and proximal
end. It does not progress more rapidly around the
margin than in the interior of the grains as in N. leedsii
minnie hume, and the proximal end is the last part
of the grain to be gelatinized instead of the portion
just distal to the hilum as in N. leedsii minnie hume.
In the second method gelatinization begins at the distal
end and progresses from there smoothly up to the proxi-
mal end, or at the distal end and then at the proximal end,
as in N. leedsii minnie hume, and progresses smoothly
from these two points, the material just distal to the
hilum being the last to be gelatinized.

The gelatinized grains are very much swollen and
have rather thin capsules. They are even more distorted
than in N. leedsii minnie hume.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 5 per cent of the total
starch in 5 minutes ; in about the same percentage of the
grains and 20 per cent of the total starch in 15 minutes ;
in about 10 per cent of the grains and 70 per cent of
the total starch in 30 minutes; in about 43 per cent of
the grains and 94 per cent of the total starch in 45
minutes; and in about 53 per cent of the grains and 97
per cent of the total starch in 60 minutes. (Chart
D 336.) (See footnote, page 516.)

The hilum and lamellae are as distinct as in N. leedsii
minnie hume, and evidence of a lamellar structure per-
sists as long as in the grains of that starch. Gela-
tinization begins at the hilum and progresses according
to two methods, which are similar to the two described
under N. leedsii minnie hume. In the first, which is seen
in. a majority of the grains and which is similar to that
described for a large minority of those of N. leedsii
minnie hume, the primary starch around the hilum is
divided into very fine granules which are much finer
and less distinct than those in N. leedsii minnie hume,
and a sheaf of irregular fissures extends through the
secondary starch to the distal and proximal margins of
the grain. The remainder of the secondary starch is
divided by very coarse striae. The less resistant portion
of the secondary starch gelatinizes and the grain swells.
The more resistant starch forms a band at the margin
which is coarsely striated and lamellated and which is
not continuous, as the deposit at the proximal and the
distal ends is gelatinized quickly. The interior of the
grain is finely granular, and these granules are gela-
tinized before the marginal band, which slowly grows
thinner and more nearly transparent, retaining the
lamellar appearance until all the material is gelatinized.
In the second method, which is similar to that seen in a
small majority of the grains of N. leedsii minnie hume,
2 furrows or fissures extend transversely or obliquely
from either side of the hilum to the margin and the
material which is distal to them and to the hilum is
divided into a mass of rather fine refractive granules by
many irregular fissures and rather slowly gelatinizes
with much swelling but not much distortion of the cap-
sule. The proximal starch is divided by rather coarse
striae, and as the grain swells forms a coarsely striated
and lamellated band at the proximal margin, which is
even more slowly gelatinized than the distal material.

The grains as in N. leedsii minnie hume are all gela-
tinized before they are dissolved. The gelatinized grains
are much swollen, have as thin capsules, and are no more
distorted than in N. leedsii minnie hume.

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 4 per cent of the total
starch in 5 minutes ; in about 4 per cent of the grains
and 21 per cent of the total starch in 15 minutes; in
about 41 per cent of the grains and 78 per cent of the
total starch in 30 minutes; in about 56 per cent of the
grains and 85 per cent of the total starch in 45 minutes ;
and in about 67 per cent of the grains and 91 per cent
of the total starch in 60 minutes. (Chart D 337.)

The hilum becomes as distinct as in N. leedsii minnie
hume, unattended by the formation of a bubble. The
lamella are moderately distinct, and evidence of a lamel-
lar structure is as distinct as in N. leedsii minnie hume.
Gelatinization begins at the hilum and follows three
methods of procedure. In the first, which is seen in
a large number of grains, which is not, however, a major-
ity of the whole number, 2 furrows or actual fissures
extend transversely or slightly obliquely from the hilum
on either side to the margin and the material distal to
them and to the hilum becomes a finely granular mass as
in N. leedsii minnie hume. This portion slowly gela-
tinizes, with some swelling of the grain, and the proximal
deposit is first covered by very fine and often rather
indistinct striae, but as the grain swells forms a homo-
geneous-looking, refractive band at the proximal margin,
which is gelatinized even more slowly than the distal
material, in many grains not reaching complete gelati-
nization. The second and third methods are seen in
equal numbers of the remaining grains. In the second
method the hilum enlarges somewhat and the grain is
covered by fine striae and gelatinizes slowly, the more
resistant starch forming a finely striated band at the
margin, which very slowly becomes thinner and more
nearly transparent until it is completely gelatinized. In
the third method the primary starch around the margin is
divided into a number of coarse granules which are
scattered as the grain swells. The secondary deposit is
covered with fine strise and the less resistant portion is
gelatinized, while the more resistant portion forms a
finely striated and lamellated marginal band, around
which are scattered the granules of the primary starch
and which slowly becomes thinner and more nearly trans-
parent, but in some grains is not completely gelatinized.
The gelatinized grains are as much swollen, have as thick
capsules, and are as much distorted as in N. leedsii
minnie hume.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 7 per cent of the grains
and 32 per cent of the total starch in 15 minutes ; in about
23 per cent of the grains and 46 per cent of the total
starch in 30 minutes; in about 31 per cent of the grains
and 59 per cent of the total starch in 45 minutes; and
in about 35 per cent of the grains and 62 per cent of the
total starch in 60 minutes. (Chart D 339.)

The hilum is as distinct as in N. leedsii minnie hume
and the lamellae are moderately distinct, but not so dis-
tinct as in N. leedsii minnie hume, but evidence of a

NARCISSUS.

589

lamellar structure is just as persistent as in the grains
of that starch. Gelatinization begins at the hilum and
follows three methods of procedure instead of two as in
N. leedsii minnie hume. In the method noted in a
number of the grains, 2 furrows or fissures extend trans-
versely or slightly obliquely from the hilum on either
side to the margin, and the material included between
them and the hilum and the margin is divided irregularly
into fine granules, which are, however, less fine and more
definite than those found in the grains of N. leedsii
minnie hume which follow this method of gelatiniza-
tioii. After the division into granules the starch is
criss-crossed by irregular fissures and begins to gelati-
nize from the hilum outward, with much irregular swell-
ing and considerable distortion of the capsule. In the
meantime the more resistant portion at the proximal
end and sides nearby is divided by coarse striae, which are,
however, not so coarse as those noted in similar grains
of N. leedsii minnie hume, and pushed to the proximal
margin, where it remains as the rest of the grain is
gelatinized, gradually growing thinner and more nearly
transparent. There is no formation of granules from
this material at the margin as in N. leedsii minnie hume,
but as it becomes more and more gelatinous it assumes
a more and more homogeneous appearance. In the
method noted in a number of the remaining grains, the
hilum enlarges somewhat, and the grain is divided by
rather coarse striae radiating from the hilum to the
margin, and as the less resistant starch is gelatinized
the more resistant starch is pushed to the margin,
where it forms a coarsely striated and moderately dis-
tinctly lamellated band, which gradually grows progres-
sively thinner and more nearly transparent, at the same
time losing the striated appearance but retaining the
lamellated appearance for a long time. This method is
not seen in N. leedsii minnie hume. The third method
occurs in about the same number of grains as the second
method, and resembles that seen in a large minority
of the grains of N. leedsii minnie hume. The starch
immediately around the hilum, which probably represents
a primary formation, is divided into several pieces, which
are subdivided and scattered as the grain swells. The
starch around the primary starch, which probably repre-
sents a secondary formation, becomes striated, and as
the less resistant material is gelatinized the more re-
sistant portion is pushed to the margin, where it forms
a coarsely striated, rather indistinctly lamellated band
which is not divided into granules as in N leedsii min-
nie hume, and around the inner border of which are
arranged the particles, the primary starch. These are
very resistant and remain, slowly becoming smaller and
more refractive, after the rest of the grain is completely
gelatinized. The marginal band meanwhile grows pro-
gressively thinner, more homogeneous-looking, and more
nearly transparent, until all the starch is gelatinized
and only a rather thick capsule is left. The gelatinized
grains are as much swollen, have as thick capsules, and
are as much distorted as those of N. leedsii minnie hume.
The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 65 per cent of
the entire number of grains and 83 per cent of the total
starch in 2 minutes; in about 91 per cent of the grains
and 97 per cent of the total starch in 5 minutes; and in

about 95 per cent of the grains and in more than 99
per cent of the total starch in 10 minutes. (Chart
D 340.)

The hilum becomes distinct, accompanied by the
formation of a large bubble in a large majority of the
grains, as in N. leedsii minnie hume. The lamellae are
never distinct, as they are in N. leedsii minnie hume.
Gelatinization begins in the interior of the grain and
proceeds in general according to the two methods de-
scribed under N. leedsii minnie hume. In the first
method, which is noted in a majority of the grains and
which is the same as that seen in a large minority of the
grains of N. leedsii minnie hume, the material imme-
diately surrounding the hilum, and which represents a
primary starch formation, becomes granular, and as the
bubble at the hilum swells is divided into three or four
portions of varying size. The deposit which surrounds
this primary grain and which represents a secondary
starch formation becomes homogeneous in appearance, in
this differing from N. leedsii minnie hume, and swells
very rapidly, with considerable distortion of the capsule ;
the portions of the primary starch are widely separated
and are gelatinized somewhat more slowly. In the second
method, which is noted in a minority of the grains and
which is nearly the same as that seen in a small majority
of the grains of N. leedsii minnie hume, 2 furrows
or actual fissures extend transversely or obliquely from
either side of the hilum to the margin and the material
distal to these furrows and to the hilum becomes homo-
geneous-looking and more refractive in certain circum-
scribed areas, in this differing from N. leedsii minnie
hume, and gelatinizes rapidly, with much swelling and
considerable distortion of capsule. The proximal ma-
terial meanwhile is not affected, and as the distal portion
swells it forms a thick, homogeneous-looking band at
the proximal margin which is later, comparatively slowly,
gelatinized. The gelatinized grains are as much swollen,
have as thin capsules, and are as much distorted as in
N. leedsii minnie hume.

NARCISSUS AGNES HARVEY (HYBRID).

(Plate 14, fig 84; Charts D 335 to D 340.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are not so many compound grains or aggregates
as in either parent, in this respect more nearly resem-
bling N. leedsvi minnie. hume than N. triandrus albus.
The compound grains belong to the same types as have
been described under N. triandrus albus. The grains are
more irregular than in N. triandrus albus and as irregu-
lar as in N. leedsii minnie hume, and the irregularities
are due to the same causes as in both parents. There are,
as in N. triandrus albus, very few grains in which a
primary and a secondary starch formation can be clearly
seen. The conspicuous forms are ovoid, triangular with
or without a curved base, and lenticular. The additional
forms are irregularly quadrilateral and polygonal, reni-
form, pyriform, and elliptical. In form N. agnes harvey
shows a somewhat closer relationship to N. leedsii minnie
hume than to N. triandrus albus.

The hilum, when not fissured, is as distinct as in N.
leedsii minnie hume. It is not fissured so often nor so
deeply and extensively as in either parent, and in this
respect more closely resembles N. leedsii minnie hume

590

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

than N. triandrus albus. The fissures have the follow-
ing forms: (1) T, Y, and cruciate figures; (2) a single
straight, transverse, oblique, or longitudinal line; (3)
an irregularly stellate collection of fissures. The hilum
is sometimes centric, but in the majority of the grains it
is eccentric from 0.44 to 0.2, usually 0.33, of the longi-
tudinal axis.

In the character of the hilum N. agnes harvey shows
a closer relationship to 2V. leedsii minnie hume than to
2V. triandrus albus. The eccentricity of the hilum in
the three starches is so nearly the same that there is no
differentiation.

The lamella are as often distinct as in 2V. leedsii min-
nie hume, and more distinct than in 2V. triandrus albus.
They are as fine as in 2V. leedsii minnie hume and have
the same arrangement as in that starch. The number
counted on some of the larger grains varies from 6 to
16, usually 12. In the character of the lamellae 2V. agnes
harvey shows a closer relationship to 2V. leedsii hume
than to 2V. triandrus albus.

In size the grains vary from the smaller which are
3 by 3/i, to the larger broad forms which are 40 by
40/i and 36 by 40/x, and the larger elongated forms which
are 40 by 34/x, in length and breadth. The common
sizes are 22 by 18/x, 24 by 24/u, and 22 by 24/t in length
and breadth. In size the grains of 2V. agnes harvey shows
a closer relationship to 2V. triandrus albus than to 2V.
leedsii minnie hume.

POIARISCOPIC PROPERTIES.

The figure as in 2V. leedsii minnie hume is usually
moderately distinct and well defined. The lines cross at
an acute angle which does not vary greatly in size in the
different grains, and are frequently bent and sometimes
bisected, more often than in 2V. triandrus albus but as
often as in 2V. leedsii minnie hume. There are as often
5 or 6 lines instead of 4, and the figure as often has the
form of a conjugate hyperbola, or a long line bisected
at both ends, as in 2V. leedsii minnie hume.

The degree of polarization varies from low to high
(value 45), the same as in 2V. leedsii minnie hume.
There is the same amount of variation in a given aspect
of an individual grain as in that starch.

With selenite the quadrants, as in 2V. leedsii minnie
hume, are moderately clear-cut, unequal in size, and often
irregular in shape. The colors are as often impure and
as often have a greenish tinge as in that starch.

In the degree of polarization, the character of the
figure, and the appearances with selenite, 2V. agnes harvey
shows a closer relationship to 2V. leedsii minnie hume
than to 2V. triandrus albus.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate to deep violet tinged with blue (value
60), the same as in 2V. leedsii minnie hume. With 0.125
per cent Lugol's solution, they all color a light to moder-
ate violet, the same as in 2V. leedsii minnie hume. After
heating in water until the grains are all gelatinized, and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains, as in 2V. leedsii minnie hume, all color
a moderate to moderately deep indigo-blue, and the solu-
tion a moderate indigo-blue. If the preparation is boiled
for 2 minutes and then treated with a 2 per cent Lugol's

solution, the grain-residues, as in 2V. leedsii minnie hume,
all color a light to moderate or moderate indigo-blue, the
capsules a reddish violet, and the solution an indigo-
blue. Qualitatively and quantitatively the reaction with
iodine shows a closer relationship to 2V. leedsii minnie
hume than to 2V. triandrus albus.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are light to moderately
colored (value 38), the same as in 2V. leedsii minnie
hume.

With safranin the grains all color very lightly at once,
and in 30 minutes they are light to moderately colored
(value 40), the same as in both parents.

In the reactions with aniline stains 2V. agnes harvey
shows a somewhat closer relationship to 2V. leedsii minnie
hume than to 2V. triandrus albus. There are, however, no
marked differences between either of the parents or the
hybrid in these reactions.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 71.8° C., and of all is 73.8° to
75° C., mean 74.4° C.

The temperature of gelatinization of 2V. agnes harvey
is somewhat closer to that of 2V. triandrus albus than
2V. leedsii minnie hume, though the temperatures of
gelatinization of the three starches are very close to one
another.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 2 per cent
of the entire number of grains and 4 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 7 per cent of the total starch in 15 minutes;
in about 6 per cent of the grains and 8 per cent of the
total starch in 30 minutes; in about 8 per cent of the
grains and 12 per cent of the total starch in 45 minutes;
and in about 9 per cent of the grains and 14 per cent of
the total starch in GO minutes. (Chart D 335.)

The hilum becomes distinct, accompanied by the for-
mation of a bubble in as few grains as in 2V. leedsii minnie
hume. The lamella; are moderately distinct in a smaller
number of grains than in 2V. leedsii minnie hume, and
are not visible in the others as in all the grains of 2V.
triandrus albus. After the addition of the reagent the
grains become as refractive as in 2V. triandrus albus and
more refractive than in 2V. leedsii minnie hume. Gelati-
nization begins at the distal margin and progresses
according to the two methods described under both
parents. In the first, which is seen in a larger majority
of the grains than in 2V. leedsii minnie hume and a much
larger majority than in 2V. triandrus albus, it progresses
according to the method described under 2V. leedsii min-
nie hume, except that there is considerable fissuring and
breaking off of particles from the ungelatinized material.
This is not seen in either parent. In the second method,
which is noted in rather few of the grains, gelatinization
progresses from both ends as in both parents, or from
the distal end only as in 2V. triandrus albus. The gela-
tinized grains are as much swollen, have as thick cap-
sules, and are as much distorted as in 2V. leedsii minnie
hume.

NARCISSUS.

591

In this reaction N. agues harvey shows qualitatively
a closer relationship to N. leedsii minnie hume than to
N. triandrus albus.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the grains and 4 per cent of the total starch in 5
minutes; in about 4 per cent of the grains and 17 per
cent of the total starch in 15 minutes ; in about 9 per cent
of the grains and 42 per cent of the total starch in 30
minutes; in about 14 per cent of the grains and 72 per
cent of the total starch in 45 minutes; and in about 23
per cent of the grains and 82 per cent of the total starch
m CO minutes. (Chart U 336.) (See footnote, page 516.)

The hilum and lamella? are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to the two methods described under
both parents. The first method, which is seen in a small
majority of the grains, is the same as that described for
a small majority of the grains of N. leedsii minnie hume.
In a large minority the method is very nearly the same as
that described for a large minority of the grains of N.
leedsii minnie hume, the differences being that the par-
ticles of the primary starch are more apt to remain
clumped together in the center of the grain while the
rest of the grain is gelatinized, and are more resistant
than in N. leedsii minnie hume. The grains, as in both
parents, are not dissolved until they have been completely
gelatinized. The gelatinized grains are as much swollen,
have as thick capsules, and are no more distorted, than in
both parents. In this reaction N. agues harvey shows
qualitatively a closer relationship to N. leedsii minnie
hume than to N. triandrus albus.

The reaction with pyrogaUic acid begins in 2 minutes.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 3 per cent of the
total starch in 30 minutes; in about 45 per cent of the
grains and 20 per cent of the total starch in 15 minutes;
in about 33 per cent of the grains and 63 per cent of the
total starch in 30 minutes; in about 45 per cent of the
grains and 75 per cent of the total starch in 45 minutes ;
and in about 57 per cent of the grains and 81 per cent
of the total starch in 60 minutes. (Chart D 337.)

The hilum and lamella? are as distinct as in both
parents. Gelatinization begins at the hilum and pro-
gresses according to two methods as in N. leedsii minnie
hume, instead of three as in N. triandrus albus. In a
small majority the method is the same as that in a similar
number of the grains of N. leedsii minnie hume. In a
large minority the method is nearly the same as that in
a similar number of grains of N. leedsii minnie hume.
The differences are that the particles of the primary
starch more often remain clumped together and ungela-
tinized instead of being scattered as the grain swells,
and the stria? which are seen in the secondary starch
are finer and less distinct. The gelatinized grains are
as much swollen, have as thick capsules, and are as much
distorted as in both parents. In this reaction N. agues
harvey shows qualitatively a closer relationship to N.
leedsii minnie hume than to N. triandrus albus.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 15 per cent of the grains
and 55 per cent of the total starch in 15 minutes ; in about

25 per cent of the grains and 65 per cent of the total
starch in 30 minutes ; in about 30 per cent of the grains
and 70 per cent of the total starch in 45 minutes; and in
about 35 per cent of the grains and 73 per cent of the total
starch in 60 minutes. (Chart D 339.)

The hilum and lamellae are distinct as in N. leedsii
minnie hume. Gelatinizatiou begins at the hilum and
follows two methods of procedure, as in N. leedsii minnie
hume, instead of three, as in N. triandrus albus. In a
small majority the method is the same as that in a similar
number of grains of N. leedsii minnie hume, and in a
large minority the method is nearly the same as in a
corresponding number of grains of N. leedsii minnie
hume, the differences noted being that the striae which
divide the secondary starch are not so coarse and
the particles of the primary starch more often remain
clumped together in the center of the grain instead of
being scattered. The gelatinized grains are as much
swollen, have as thick capsules, and are as distorted, as in
both parents. In this reaction N. agues harvey shows
qualitatively a much closer relationship to N. leedsii
minnie hume than to N. triandrus albus.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 83 per cent of
the entire number of grains and 95 per cent of the total
starch in 2 minutes; and in about 96 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 340.)

The hilum, as in both parents, becomes distinct, with
the formation of a bubble in a large majority of the
grains. Gelatiuization begins in the interior of the
grains and follows two methods of procedure, which
are the same as those described in N. leedsii minnie hume.
There is no marked difference between the hybrid and the
parents in this reaction. The gelatinized grains are as
much swollen, have as thin capsules, and are as much dis-
torted as in both parents. In this reaction N. agues
harvey shows qualitatively a somewhat closer relationship
to N. leedsii minnie hume than to N. triandrus albus.

24. STAECHES OF NARCISSUS EMPEROR, N. TRIAN-
DRUS ALBUS, AND N. J. T., BENNETT FOE.

Starch of N. triandrus albus is described on pages
586 to 589.

NARCISSUS EMPEROR (SEED PARENT).

(Plate 15, fig. 85; Charts D 341 to D 346.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
but there is a moderate number of both compound grains
and aggregates. The compound grains belong to the
following two types: (1) 2 to 4 small grains (each con-
sisting of a hilum and 2 or 3 lamella?) having become
adherent and surrounded by 6 or 7 secondary lamellae;
(2) 6 to 8 or 9 hila in an amorphous-looking mass of
starch which is surrounded by 1 or 2 secondary lamellae.
The aggregates consist of 2 to 4 small or moderate-sized
grains linearly or compactly arranged, and there are also
aggregates consisting of a compound grain and a simple
grain, and of 2 compound grains. There is a majority
of the simple grains which show a small or moderate-
sized primary grain around which has been deposited sev-
eral secondary lamella?. The grains are often irregular
and the irregularities are due to the following causes:

592

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

(1) Large or small pointed or rounded protuberances
from the sides or either end; (2) small, irregular de-
pressions and elevations of the surface and margin; (3)
a greater development of one part of the distal end or of
one side than the rest; (4) irregular and poorly defined
pressure facets; (5) a deviation of the long axis at either
end, with a consequent bending of the grain. The con-
spicuous forms are ovoid, lenticular, nearly round, dome-
shaped, plano-convex, and elliptical. There are also
clam-shell-shaped, round, renif orm, pyrif orm, irregularly
quadrilateral, and triangular with rounded angles. The
broader forms are somewhat flattened, the others are not.

The hilum, when it is not fissured, is a rather indis-
tinct, small, round, or lenticular spot. It is usually fis-
sured, but not deeply nor extensively, and the fissures
have the following forms: (1) Y- or T-shaped; (2) a
single short, straight or curved line lying transversely,
obliquely, or longitudinally; (3) an irregularly stellate
arrangement of several fissures; (4) a flying-bird form.
The hilum is often centric, but in the majority of the
grains it is eccentric from 0.44 to 0.31, usually 0.4, of
the longitudinal axis.

The lamella are usually not visible, but in a few
grains they are moderately distinct and appear as rather
fine continuous rings which have in general the form
of the outline of the grain. They are more distinct near
the hilum than the margin, except in those grains which
have both primary and secondary starch, and in such
grains, when they can be seen at all, they can only be
found in the secondary starch. The total number can not
be determined on any grain.

In size the grains vary from the smaller which are
3 by 3/*, to the larger elongated forms which are 36 by
28/t, and the larger broad forms which are 30 by 40/t,
rarely, 30 by 50/t, in length and breadth. The common
sizes are 28 by 20/«. and 24 by 30/t.

Comparison of the histologic properties between N.
triandrus albus and N. emperor shows:

There are more compound grains and a few more
aggregates than in N. emperor and the compound grains
belong to the same two types that were described under
N. emperor, the only exception being that these grains
may have more components. No aggregates of com-
pound grains and simple grains, or of compound grains
only, are seen. There are not so many simple grains
which show a primary and a secondary starch formation.
The grains are more irregular than in N. emperor, and
the irregularities are due to the same causes, except that
pressure facets are not seen on these grains. The grains
are not so varied in form as in 2V. emperor.

The hilum when not fissured is no more distinct
than in N. emperor, but it is more often and somewhat
more deeply and extensively fissured than in that starch.
The fissures have the same forms, except that a cruciate
figure is frequently seen. The hilum is more eccentric,
the usual degree of eccentricity being 0.33 of the longi-
tudinal axis.

The lamellae are somewhat more often visible and
when so are somewhat more distinct. They are not quite
so fine, and when near the hilum do not follow the form
of the outline of the grain, but otherwise they resemble
those of N. emperor.

In size the grains are not quite so large as those of
N. emperor, though the differences are slight.

POLARISCOPIC PROPERTIES.

The figure is usually distinct, but is commonly not
very well defined. The lines generally cross at right
angles, but sometimes cross at acute angles which do not
vary greatly in size in the different grains. They are,
as a rule, not bent, and rarely are bisected. The figure,
rarely, has the form of a conjugate hyperbola, or of a
long line bisected at both ends.

The degree of polarization varies from low to high
(value 60). Most of the grains have a moderate or
moderate to high degree of polarization. There is some
variation in a given aspect of some of the individual
grains.

With selenite the quadrants are usually not clear-cut,
and are unequal in size, and usually regular in shape.
The colors are often pure but sometimes not pure, the
yellow more often than the blue. In some of the grains
there is a greenish tinge.

Comparison of the polariscopic properties between
N. triandrus albus and N. emperor shows :

The figure is not so distinct, but is more often well
defined. The lines are less apt to cross at right angles,
and more apt to cross at acute angles which do not vary
much. They are, as in 2V. emperor, not often bent or
bisected, and there are the same number of grains in
which the figure has the form of a conjugate hyperbola,
or a long line bisected at both ends.

The degree of polarization is lower than in 2V. emperor
(value 50), as there are fewer grains in which it is
moderate to high and high.

With selenite the quadrants are more often clear-cut,
and are of the same regularity. The colors are less
often pure and there are fewer grains which have a
greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate to deep violet tinged with blue (value
60), and the color deepens rapidly until very deep and
has assumed more of a bluish tint. With 0.125 per cent
Lugol's solution the grains all color a light to moderate
violet, and the color deepens rapidly until it is very deep,
and has assumed a bluish tint. After heating in water
until all the grains are gelatinized and then treating
with a 2 per cent Lugol's solution, the gelatinized grains
color a moderate indigo and the solution a deep indigo.
If the preparation is boiled for 2 minutes and then
treated with an excess of a 2 per cent Lugol's solution,
the grain-residues all color a light indigo, the capsules
a red or a reddish violet, and the solution & very deep
indigo-blue.

Comparison of the iodine reactions between 2V. trian-
drus albus and 2V. emperor shows :

With 0.25 per cent Lugol's solution the grains all
color more than those of 2V. emperor (value 65) ; so also
with 0.125 per cent Lugol's solution. After heating in
water until the grains are all gelatinized and then treat-
ing with a 2 per cent Lugol's solution, the gelatinized
grains and the solution color the same as in 2V. emperor.
If the preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, the
grain-residues, the capsules, and the solution all color
the same as in 2V. emperor.

NARCISSUS.

593

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are moderately colored
(value 45). The grains are all equally colored, and there
is no variation in the depth of color in different parts
of an individual grain.

With safranin the grains all color, very lightly at once,
and in 30 minutes they are moderately colored (value
50), more than with gentian violet. The grains are all
equally colored and there is no variation in depth of color
in different parts of an individual grain.

Comparison of the aniline reactions between N. trian-
drus albus and N. emperor shows :

With gentian violet the grains color light to moder-
ately (value 35), much less than in N. emperor.

With safranin they color light to moderately (value
40), much less than in N. emperor.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains.is 69° to 71° C., and of all is 74° to 75.5° C.,
the mean is 74.53° C.

Comparison of the temperature reactions between N.
triandrus albus and N. emperor shows :

The temperature of gelatinization is somewhat less,
73° to 75° C., mean 74° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 6 per cent of the total starch
in 15 minutes; in about 13 per cent of the grains and
18 per cent of the total starch in 30 minutes; in about
lo per cent of the grains and 23 per cent of the total
starch in 45 minutes; and in about 23 per cent of the
grains and 28 per cent of the total starch in 60 minutes.
(Chart D 341.)

The hilum becomes distinct, accompanied by the for-
mation of a large bubble in a moderate number of grains.
The lamella? are, at first, not visible, but later become
distinct in all the grains. The grains become more re-
fractive in appearance after the addition of the reagent,
and the first part of the grain to show this change is a
rather narrow band of starch at the margin. Gela-
tinization begins at either the distal or the proximal end
and progresses according to two methods. In the first,
which is seen in the majority of the grains, which are also
the more resistant grains, gelatinization begins at various
points on the distal margin, then the marginal starch
is partially separated from the rest by a refractive
fissure which extends on either side to the proximal end,
and is gelatinized. Following this the proximal end is
gelatinized and the hilum swells, and if a bubble is pres-
ent it swells, then shrinks and disappears, and a longi-
tudinal fissure extends distally through the ungelatin-
ized starch, splitting it into two pieces which are gela-
tinized independently of one another. In the second
method gelatinization begins at the distal end only and
progresses toward the hilum and proximal end, pre-
ceded by some fissuring and splitting off of particles
from the ungelatinized material, or it begins at the distal
end and then at the proximal end and progresses from
these two points, the portion just distal to the hilum being

the last to be gelatinized. The gelatinized grains are
considerably swollen, have thin capsules, and are much
distorted.

Comparison of the chloral-hydrate reaction between
N. triandrus albus and N. emperor shows :

The hilum becomes distinct, accompanied by the
formation of a bubble much more frequently than in
N. emperor. The lamella? are never visible. The grains
become as refractive as in N. emperor after the reagent
is added, the first part to be affected being the margin.
Gelatinization begins at the distal margin, and progresses
in general according to the two methods described in N.
emperor. In the first, which is seen in the same number
of grains as in N. emperor, the main differences to be
noted are that there is no preliminary serial separation
of the lamella? and that the margin is not gelatinized
much more rapidly than the rest of the grain, so that the
proximal end is the last part of the grain to be gela-
tinized instead of the portion just distal to the hilum,
which is not split into two pieces as in N. emperor. In
the second method the main differences noted are that
gelatinization always begins first at the distal end, in-
stead of sometimes at the proximal and then at the distal
end, and the progress is somewhat smoother than in N.
emperor. The gelatinized grains are considerably swol-
len, the capsules are somewhat less thin, and they are
not so much distorted as in N. emperor.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 3 per cent of the
total starch in 5 minutes; in about 24 per cent of the
grains and 39 per cent of the total starch in 15 minutes;
in about 36 per cent of the grains and 75 per cent of the
total starch in 30 minutes; in about 42 per cent of the
grains and 94 per cent of the total starch in 45 minutes ;
and in about 57 per cent of the grains and 97 per cent
of the total starch in 60 minutes. (Chart D 342.) (See
footnote, page 516.)

The hilum becomes distinct, unattended by the for-
mation of a bubble. The lamellae are distinct, and evi-
dence of a lamellar structure persists throughout the
greater part of the reaction. Gelatinization begins at the
hilum and progresses according to but one method in all
but rare grains. Two furrows or fissures extend hori-
zontally from either side of the hilum to the margin, and
the primary deposit which is around the hilum is cracked
and broken into several portions which later are sub-
divided into coarse granules. The secondary starch dis-
tal to the 2 furrows, except a narrow band of material
at the margin, is divided by coarse striae and then by
several irregular branching fissures and gelatinizes slowly
with considerable swelling of the grain. The starch
proximal to the 2 fissures is coarsely striated, and as the
grain swells it, in conjunction with the narrow band of
starch around the distal margin, forms a continuous,
coarsely striated, and lamellated marginal band which is
thicker and less refractive and more resistant at the proxi-
mal end. The granules of the primary starch are scat-
tered around the inner border of this band, and often
remain after the rest of the grain is gelatinized, but
usually are themselves gelatinized later. In some grains
the capsule at the distal end is dissolved before gela-
tinization is complete and the contents flow out and are
dissolved. In most of the grains, however, the starch

594

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

at the margin grows slowly thinner and more nearly
transparent and is finally gelatinized, that at the proxi-
mal being the last. A few of the grains are dissolved
before gelatinization is complete. The gelatinized grains
are much swollen, have rather thin capsules, and are not
much distorted.

Comparison of the chromic-acid reactions between
N. triandrus albus and N. emperor shows :

The hilum and lamellae are not quite so distinct as
in N. emperor. Gelatinization progresses according to
two methods instead of but one as in N. emperor. In
the first, which is seen in a majority of the grains and
which is in some respects similar to that seen in N.
emperor, the primary starch around the hilum is broken
up into very fine granules and a sheaf of irregular fissures
extends to the proximal and to the distal margins. From
this point the reaction is the same as in N. emperor,
except that the marginal band is more rapidly gelatinized
at the proximal and the distal ends than at the sides,
while the primary starch is gelatinized before the sec-
ondary instead of afterwards, as is often the case in N.
emperor. In the second method, which is also similar in
some respects to that seen in N. emperor, 2 furrows or
fissures extend transversely or obliquely from the hilum
on either side to the margin, and from this point the
reaction is the same as in N. emperor, except that there
is no distinction between primary and secondary starch,
and the band of resistant material at the margin is
formed only at the proximal end and not all around the
margin as in N. emperor. The grains are all gelatinized
before they are dissolved. The gelatinized grains are
more swollen, have thinner capsules, and are somewhat
more distorted than in N. emperor.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 20 per cent of the total starch in 15 minutes;
in about 47 per cent of the grains and 74 per cent of the
total starch in 30 minutes; in about 60 per cent of the
grains and 82 per cent of the total starch in 45 minutes ;
and in about 70 per cent of the grains and 93 per cent of
the total starch in 60 minutes. (Charts D 343 and
D344.)

The hilum becomes distinct, unattended by the for-
mation of a bubble. The lamellae are distinct and evi-
dence of a lamellar structure persists throughout the
greater part of the reaction. Gelatinization begins at
the hilum, and in nearly all the grains proceeds according
to but one method. The primary starch immediately
surrounding the hilum is split into four or five portions,
which are in turn subdivided into a number of rather fine,
refractive granules which are widely scattered as the
grain swells. The secondary deposit surrounding the
primary starch is divided by fine striae, and as the less
resistant starch is gelatinized the more resistant portion
is pushed to the margin, where it forms a finely striated
and distinctly lamellated band, around the inner bor-
der of which are scattered the granules of the primary
starch which remain ungelatinized until the secondary
starch is gelatinized. The marginal band is gelatinized
more rapidly at the distal end and last at the proximal
end. In a few grains, 2 furrows or fissures extend from
the hilum on either side of the margin. The material

distal to them becomes finely granular and gelatinizes
slowly; the proximal material forms a homogeneous-
looking band at the proximal margin and remains un-
gelatinized. The gelatinized grains are considerably
swollen, have rather thick capsules, and are somewhat
distorted.

Comparison of the pyrogallic-acid reactions between
N. triandrus albus and A", emperor shows :

The hilum and lamellae are not quite so distinct as in
N. emperor. Gelatinization progresses according to
three methods instead of but two as in N. emperor.
The first, which is seen in a large number of grains,
corresponds with that which is described for a very few
grains of N. emperor, the only difference being that the
material proximal to the 2 furrows or fissures which ex-
tend transversely or obliquely from either side of the
hilum to the margin forms a homogeneous-looking band
at the proximal margin instead of being covered by fine
striae. The second method, which is seen in a large num-
ber of the remaining grains, is not noted in N. emperor.
The hilum enlarges somewhat, and the grain is covered by
fine stria?, and gelatinizes and swells slowly; the more
resistant material forms a finely striated band at the mar-
gin which very slowly becomes thinner and more nearly
transparent until it is completely gelatinized. The third
method, which is seen in an equal number of grains as
the second, corresponds with that described for the great
majority of the grains of N. emperor; the only differ-
ences noted are that the granules into which the primary
starch is divided are larger and more refractive, and
the strias in the secondary starch are not so fine and
more distinct. The gelatinized grains are more swollen,
the capsules are not so thick, and they are more distorted
than in N. emperor.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes ; in about 16 per cent of the grains
and 51 per cent of the total starch in 15 minutes; in
about 31 per cent of the grains and 62 per cent of the
total starch in 30 minutes; in about 35 per cent of the
grains and 65 per cent of the total starch in 45 minutes;
and in about 37 per cent of the grains and 67 per cent
of the total starch in 60 minutes. (Chart D 345.)

The hilum is distinct and occasionally a bubble is
formed there immediately after the reagent is added, but
it soon shrinks and disappears. The lamellae are distinct,
and evidence of a lamellar structure remains throughout
the greater part of the reaction. Gelatinization begins
at the hilum and in nearly all the grains progresses by
one method. The material immediately surrounding the
hilum, which probably represents a primary starch for-
mation, is split into several particles which are usually
subdivided and scattered as the grain swells, but which
sometimes remain clumped together in their original
position while the rest of the grain is gelatinized. In
the meantime, the material surrounding the primary
starch, which probably represents a secondary starch
formation, is first divided by fine striae, and as the less
resistant portion is gelatinized the more-resistant ma-
terial is pushed to the margin, where it forms a finely
striated and distinctly lamellated band, around the inner
border of which are usually arranged the particles of the
primary starch. The marginal band at the distal end is

NARCISSUS.

595

invaded by several longitudinal fissures and the material
here is formed into an irregular, nearly transparent fis-
sured mass which persists for a long time after the rest
of the grain is completely gelatinized. In the meantime,
the rest of the starch forming the marginal band be-
comes gradually thinner and more nearly transparent and
loses its striated appearance, but retains the lamellated
appearance until gelatinization is nearly complete. The
proximal end of this marginal band is the last to be
gelatinized. The particles of the primary starch are
very resistant, but gradually grow smaller and more
refractive and finally disappear. The gelatinized grains
are much swollen and have rather thick capsules. They
are somewhat distorted, but retain some resemblance to
the form of the untreated grain.

Comparison of the nitric-acid reactions between N.
triandrus albus and N. emperor shows :

The hiluni is as distinct, but the lamellae are neither
so distinct nor so persistent, as in N. emperor. Gela-
tinization follows three methods of procedure instead of
but one. That noted in a number of the grains is not at
all the same as that seen in practically all the grains of
N. emperor. Two furrows or fissures extend transversely
or obliquely from either side of the hilum to the mar-
gin, and the material included between them is divided
into fine granules and then criss-crossed by irregular
fissures. After the division into granules this material
is gelatinized, with much swelling and considerable dis-
tortion of the capsule. The more resistant material at
the proximal end is divided by coarse striae and pushed
to the margin, where it gradually gelatinizes as the grain
swells. The second method is very similar to that de-
scribed in N. emperor, except that there is no distinction
between primary and secondary starch, and the behavior
of the whole grain is the same as that described for the
secondary starch. In the third method there are both pri-
mary and secondary starches, and the reaction is very
similar to that described under N. emperor, the main dif-
ferences noted being that the stria? are not so fine and are
more distinct, and the particles of the primary starch are
smaller and more refractive, than in N. emperor.

The gelatinized grains are more swollen and the cap-
Bules are not so thick as in N. emperor. They are some-
what more distorted and bear more resemblance to the
form of the untreated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 94 per cent of the total
starch in 2 minutes, and in about 98 per cent of the
grains and more than 99 per cent of the total starch in
5 minutes. (Chart D 346.)

The hilum becomes distinct, attended by the forma-
tion of a large bubble in a moderate number of grains.
The lamellae are usually obscured, but in some grains be-
come distinct for a short period in the course of the
reaction. Gelatinization begins in the interior of the
grains and proceeds according to two methods which
are, however, very much alike. In the first which is seen
in a large majority of the grains, 2 furrows or actual
fissures extend transversely or obliquely from either side
of the hilum to the margin, and the material surrounding
the hilum which represents primary starch, is separated
from the rest by a refractive fissure. Then all the
starch distal to the hilum and to the 2 furrows becomes

homogeneous in appearance and more refractive, and
gelatinizes very rapidly, the primary as rapidly as the '
secondary, with much swelling and considerable distor-
tion of the capsule. Meanwhile the portion at the proxi-
mal end is not affected, and as the distal material swells
it forms a homogeneous-looking, refractive band at the
proximal margin. Here it is later gelatinized compara-
tively slowly. The second method is very much like the
first, the only difference being that the portion of the
grain immediately surrounding the hilum, which repre-
sents a primary starch formation and which exists in
many of the grains which are gelatinized by the first
method, but is not differentiated from the secondary
starch, is partially separated from the rest of the grain by
a refractive fissure and gelatinizes somewhat more slowly
than the rest of the distal material, but in the same way
and much more rapidly than the proximal portion. The
gelatinized grains are much swollen, have rather thin
capsules, and are considerably distorted.

Comparison of the sulphuric-acid reactions between
N. triandrus albus and N. emperor shows :

A bubble is formed at the hilum much more often
than in N. emperor, and the lamella? are usually ob-
scured during all of the reaction, as in N. emperor.
Gelatinization proceeds according to two methods, of
which one (seen in a small majority of the grains) is not
noted in N. emperor. The primary starch immediately
surrounding the hilum is partially separated from the
secondary starch by a refractive fissure and becomes
granular, and is then divided into three or four pieces
by the swelling of the bubble at the hilum. The second-
ary starch becomes homogeneous-looking and refractive
and gelatinizes very rapidly, with much swelling and
distortion of the capsule; the portions of the primary
starch meanwhile are widely separated and gelatinize
more slowly. The second method, which is seen in a large
minority, is the same as that found in a large majority of
the grains of N. emperor. The gelatinized grains are
more swollen, the capsules are thinner, and they are
more distorted than in N. emperor.

NARCISSUS J. T. BENNETT POE (HYBRID).

(Plate 16, fig 87; Charts D 341 to D 346.)

HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are fewer compound grains and aggregates than
in either parent, in this respect showing a closer re-
semblance to N. emperor than to N. triandrus albus.
The compound grains belong to the two types noted under
both parents, but tend to have, as in 2V. triandrus albus,
more components than in N. emperor. The aggregates
are of the same types as in N. emperor, and aggregates
of compound and simple grains, and of compound grains
only, are seen which are not present in N. triandrus
albus. Simple grains, showing a clear distinction be-
tween primary and secondary starch formations, are sel-
dom seen as in N. triandrus albus. The grains are as
irregular as in N. emperor, and the irregularities are due
to the same causes as in that starch. The conspicuous
forms are broad and slender ovoid, lenticular, broad
elliptical, and clam-shell-shaped. The additional forms
are reniform, pyriform, triangular with curved base and
rounded angles, irregularly quadrilateral with rounded
angles, and dome-shaped.

596

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

In form N. j. t. bennett poe shows a closer relation-
ship to N. emperor than to N. triandrus albus.

The hilum, when not fissured, is as distinct as in JV.
emperor. It is less often fissured than in either parent;
in frequency of fissuration it shows a closer relationship
to N. emperor, and the fissures have the same forms as in
this starch. The hilum is sometimes centric, but in the
majority of the grains it is eccentric from 0.45 to 0.3,
usually 0.36, of the longitudinal axis.

In the character and eccentricity of the hilum N. j. t.
bennett poe shows a somewhat closer relationship to N.
emperor than to N. triandrus albus.

The lamella are more often distinct than in either
parent, and in this the hybrid shows a closer resemblance
to N. triandrus albus. They are, as in N. triandrus
albus, fine continuous rings which have the same charac-
teristics and arrangements as in that starch. In the char-
acter of the lamellae N. j. t. bennett poe shows a closer
relationship to N. triandrus albus than to N. emperor.

In size the grains vary from the smaller which are
3 by 3/*, to the larger broad forms which are 32 by 46/t,
and the larger elongated forms which are 44 by 36/t, in
length and breadth. The common sizes are 28 by 30/x
and 28 by 20/i. In size N. j. t. bennett poe shows a some-
what closer relationship to N. emperor than to N. trian-
drus albus.

POLARISCOPIC PROPERTIES.

The figure is as distinct and as well defined as in N.
triandrus albus. The lines, as in N. triandrus albus,
often cross at a right angle and in other grains at an
acute angle which does not vary much in size, and they
are usually not bent and only occasionally bisected.
There are as few grains, as in N. triandrus albus, in
which the figure has the form of a conjugate hyperbola,
or of a long line bisected at both ends.

The degree of polarization varies from low to high
(value 60), the same as in N. triandrus albus, and there
is as little variation in different parts of a given aspect
of the individual grains.

With selenite the quadrants as in N. triandrus albus
are usually clear-cut and regular in form. The colors
are usually not pure, and there are but few grains in
which the colors have a greenish tinge.

In the degree of polarization, the character of the
figure, and the appearances with selenite, N. j. t. bennett
poe shows a closer relationship to N. triandrus albus than
to N. emperor.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate to deep violet tinged with blue (value
60), the same as in N. emperor. With 0.125 per cent
Lugol's solution the grains all color a light to moderate
violet tinged with blue, the same as in N. emperor.
After heating in water until the grains are all gela-
tinized, the gelatinized grains all color a moderate indigo,
and the solution a deep indigo, as in both parents. If
the preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, the grain-
residues all color a light indigo, the capsules a red or
a reddish violet, and the solution a very deep indigo-blue,
as in both parents.

Qualitatively and quantitatively the iodine reactions
of the unheated grains show a closer relationship to N.

emperor than to N. triandrus albus. The iodine reac-
tions of the gelatinized and boiled grains show no differ-
ences between the parents and the hybrid.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are all moderately colored
(value 50), more than in either parent, but nearer to
N. emperor.

With safranin the grains all color very lightly at
once, and in half an hour they are moderately colored
(value 55), more than in either parent but closer to
a. emperor.

In the reactions with aniline stains N. j. t. bennett
poe shows a closer relationship to N. emperor than to
N. triandrus albus.

TEMPEBATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 64° to 64.8° C., and of all 69° to 71° C.,
mean 70° C.

The temperature of gelatinization of N. j. t. bennett
poe is lower than that of either parent and differs from
both much more than they do from one another, 'but is
somewhat closer to that of N. triandrus albus than to
that of N. emperor.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
4 per cent of the total starch in 5 minutes ; in about 4 per
cent of the grains and 8 per cent of the total starch in
15 minutes; in about 10 per cent of the grains and 20
per cent of the total starch in 30 minutes; in about
20 per cent of the grains and 24 per cent of the total
starch in 45 minutes; and in about 28 per cent of the
grains and 32 per cent of the total starch in 60 minutes.
(Chart D 341.)

The hilum becomes distinct, accompanied by the for-
mation of a bubble in a smaller number of grains than
in N. emperor and in many less than in N. triandrus
albus. The lamella, which at first are not visible, later
become as distinct as in N. emperor. The grains become
as refractive as in both parents after the addition of the
reagent. Gelatinization begins at the distal margin or
at the proximal end, and then at the distal end, as in
N. emperor, and progresses according to the two methods
described under both parents. In the first method, which
is seen in a majority of the grains, gelatinization pro-
gresses as in N. emperor, the only differences noted being
that there was some irregular fissuring and breaking away
of small particles from the ungelatinized starch and
not so often a separation into two pieces of the material
just distal to the hilum by a longitudinal fissure. In the
second method no differences are to be noted between
the hybrid and N. emperor. The gelatinized grains are
as much swollen, have as thin capsules, and are as dis-
torted as in N. emperor. In this reaction N. j. t. bennett
poe shows qualitatively a closer relationship to N. em-
peror than to N. triandrus albus.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 3 per cent of the
total starch in 5 minutes; in about 16 per cent of the

NARCISSUS.

597

grains and 51 per cent of the total starch in 15 minutes ;
in about 43 per cent of the grains and 87 per cent of the
total starch in 30 minutes; in about 57 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
and in about 88 per cent of the grains and in more than
99 per cent of the total starch in 60 minutes. (Chart
D 342.) (See footnote, page 516.)

The hilum and lamellae are more distinct than in
either parent, and in this characteristic the grains more
closely resemble those of N. emperor than those of IV.
triandrus albus. Gelatinization begins at the hilum and
proceeds according to two methods, of which that re-
corded in the majority of the grains is the same as that
seen in all the grains of N. emperor, and that found in a
minority of the grains resembles closely that seen in a
minority of the grains of N. triandrus albus, the differ-
ences noted being that the stria? which divide the proxi-
mal starch are not so coarse and that there is more and
more irregular fissuring of the portion distal to the 2 fur-
rows which extend horizontally from the hilum. Only a
few grains as in N. emperor are dissolved before gelatini-
zation is complete. The gelatinized grains are as much
swollen, have as thin capsules, and are no more distorted
than in N. triandrus albus.

In this reaction N. j. t. bennett poe shows qualita-
tively a somewhat closer relationship to N. triandrus
albus than to N. emperor.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 20 per cent of the total
starch in 5 minutes ; in about 10 per cent of the grains
and 60 per cent of the total starch in 15 minutes; in
about 60 per cent of the grains and 85 per cent of the total
starch in 30 minutes ; in about 75 per cent of the grains
and 95 per cent of the total starch in 45 minutes; and
in about 85 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 343.)

The hilum and lamellae are more distinct than in
either parent. Gelatinization begins at the hilum and
proceeds according to two methods, which are very
similar to the two methods described in N. emperor.
The first, which, is seen in a large majority of the grains,
corresponds with that found in a still larger majority of
the grains of N. emperor and in a moderate number of
the grains of N. triandrus albus. The differences noted
between these grains and those of N. emperor are the
same as those in N. triandrus albus. Those of the
primary starch are not so large and are more refractive,
and the stria which divide the secondary starch are not so
fine but more distinct. In the few grains in which the
second method is seen it is exactly like that described in
N. triandrus albus. The gelatinized grains are more
swollen, have thinner capsules, and are more distorted
than in either parent, in this respect more nearly re-
sembling N. triandrus albus than N. emperor.

In this reaction N. j. t. bennett poe shows in certain
respects a somewhat closer relationship to N. triandrus
albus than to N. emperor, and in others the reverse.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of the

entire number of grains and 15 per cent of the total starch
in 5 minutes ; in about 24 per cent of the grains and 57
per cent of the total starch in 15 minutes ; in about 33 per
cent of the grains and 63 per cent of the total starch in
30 minutes ; in about 39 per cent of the grains and 69 per
cent of the total starch in 45 minutes ; and in 43 per cent
of the grains and 72 per cent of the total starch in 60
minutes. (Chart D 345.)

The hilum and lamellae are more distinct than in
either parent. Gelatinization begins at the hilum and
progresses according to two methods. The great ma-
jority are gelatinized according to two methods, which
correspond closely to that described for practically all
the grains of N. emperor and for a moderate number of
the grains of N. triandrus albus. The differences are
that the striae which divide the secondary starch are not
so fine, and the particles into which the primary starch
is divided are, when scattered, not so large and are more
refractive, but show more tendency to remain clumped
in the center of the grain than in N. emperor. A small
minority of the grains follow closely the method de-
scribed for a number of the grains of a, triandrus albus,
but the granules formed from the distal material are not
so large nor so distinct and the primary deposit is not so
resistant as in N. triandrus albus. The gelatinized
grains are more swollen, and have thinner capsules, and
are more distorted, than in either parent. In this respect
the hybrid is closer to N. triandrus albus than to N.
emperor.

In this reaction N. j. t. bennett poe shows in certain
respects qualitatively a closer resemblance to N. triandrus
albus than to N. emperor, and in others the reverse.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 99 per cent of the total
starch in 2 minutes, and in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 5 min-
utes. (Chart D 346.)

The hilum becomes distinct, accompanied by the for-
mation of a small bubble more often than in either parent,
in which respect the hybrid is closer to IV. triandrus
albus. The lamellae, as in both parents, are obscured
throughout the reacton. Gelatinization begins in the
interior of the grain and progresses according to two
methods, of which that found in a great majority of the
grains is the same as that seen in a great majority of
those of IV. emperor. The second method which is noted
in but few grains, resembles closely that described in a
majority of the grains of IV. triandrus albus, the only
difference noted being that the primary starch does not
become granular before its division into several pieces,
and these pieces gelatinize more nearly at the same time
as the secondary starch. The gelatinized grains are
more swollen, have thinner capsules, and are more dis-
torted than in either parent. In this respect the hybrid
is closer to IV. triandrus albus than to IV. emperor.

In this reaction IV. ;'. t. bennett poe shows qualita-
tively, a somewhat closer relationship to IV. emperor
than to IV. triandrus albus.

598

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

7. LILIUM.

The genus Lilium comprises no less than 50 known
species, a large number of varieties, and many hybrids.
The genus is commonly recognized as consisting of 6 sub-
genera, of which only 2 are represented in this research —
subgenus Eulirion by L. candidum Linn, and L. parryi
Wats., and subgenus Martagon by L. martagon Linn.
(L. dalmaticum Vis.), L. martagon album (a horticul-
tural variety of L. martagon), L. pardalinum Kellogg
(L. calif ornicum Domb.), L. maculatum Thunb. (L. han-
soni Leicht.), L. testaceum Lind. (L. isabellinum
Kurze; L. excelsum Hort.), L. tenuifolium Fisch., and
L. chalcedonicum Linn.

Starches of the following five sets of parent- and
hybrid-stocks were studied, all of the bulbs, with the
exception of those of L. tenuifolium and the hybrid L.
golden gleam, being obtained from Barr & Sons, London,
and the latter from Mr. George C. Richmond, Le Roy,
New York, the originator of the hybrid :

25. L. martagon album (seed parent), L. maculatum (pollen

parent), and L. marhan (hybrid), page 598.

26. L. martagon (seed parent), L. maculatum (pollen parent),

and L. dalhansoni (hybrid), page 606.

27. L. tenuifolium (seed parent), L. martagon album (pollen
parent), and L. golden gleam (hybrid), page 612.

28. L. chalcedonicum (seed parent), L. candidum (pollen

parent), and L. testaceum (hybrid), page 619.

29. L. pardalinum (seed parent), L. parryi (pollen parent), and

L. burbanki (hybrid), page 627.

It will be observed that in the first three sets the
crosses were between members of the same subgenus
(Martagon), and in the last two sets between members
of two subgenera (Martagon and Eulirion).

25. STAKCHES OF LILIUM MAETAGON ALBUM, L. MAC-
ULATUM, AND L. MAEHAN.

LlLIUM MARTAGON ALBUM (SEED PARENT).

(Plates 15 and 16, figs 88 and 95; Charts D 347 to D 353.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
A few compound grains and aggregates are seen. The
compound grains belong to one type : 2 very small grains,
each consisting of a hilum and 1 or 2 lamellae, become
adherent and attached to the proximal end of a long
grain and surrounded by 20 to 30 common secondary
lamellae. The aggregates are in the form of doublets or
triplets pyramidally arranged. The grains are usually
regular in form, and any irregularities which may occur
are due to the following causes: (1) Small, irregular
elevations and depressions of the distal surface and mar-
gin ; (2) a shifting of the longitudinal axis, with a conse-
quent curvature at the middle or distal end of the grain ;
(3) a rather large, rounded protuberance from the proxi-
mal end or from either side ; (4) a greater development
of one part of the distal end than of the rest. The con-
spicuous forms are elongated ovoid, with a squared or
rounded distal end, broad and narrow pyriform, club-
shaped, narrow, triangular, and mussel-shell-shaped. The
additional forms are elliptical, finger-shaped, nearly
round, lenticular, and dome-shaped. The broad forms
are somewhat flattened, and when viewed on edge they
have an elongated, ovoid form.

The hilum is usually a moderately distinct, small,
round, or lenticular spot. It is often fissured and is some-
times occupied by a cavity from either side of which 2
delicate fissures radiate towards the corners of the distal
margin. When fissuration occurs the fissures have the
following forms: (1) A single, short, transverse line;
(2) a flying-bird figure. The hilum is eccentric from 0.3
to 0.1, usually 0.22, of the longitudinal axis.

The lamellce are usually fine and not very distinct.
Those near the hilum are continuous, round, or ovoid
rings. Those in the other parts of the grain have in
general the form of the outline of the grain, and when
near the distal end are not so fine, more distinct, and
probably not continuous. In many grains there is 1
broad, refractive lamella situated from two-thirds to
three-fourths of the distance from the hilum to the distal
end. While in other grains there are 2 to 5 broad refrac-
tive lamella? which divide the fine lamella; into groups
of varying breadth. The number counted on the larger
grains varies from 30 to 52, usually 42.

In size the grains vary from the smaller which are
5 by 4/x, to the larger which are 68 by 38/i, rarely 76 by
34/t, in length and breadth. The common size is 30
by 19/*.

POLARISCOPIC PROPERTIES.

The figure is distinct and well defined. The lines
are fine and intersect at an acute angle which does not
vary in size in the different grains. They are usually
straight, but sometimes bent and occasionally bisected.

The degree of polarization varies from low to high
(value 65) . In most of the grains it is moderate or high,
and in a few it is low. There is occasionally some varia-
tion in a given aspect of an individual grain.

With selenite the quadrants are clear-cut, and very
unequal in size, and usually regular in shape. The colors
are usually pure, the blue more often than the yellow.
In some grains there is a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate to high blue-violet (value 65). The
color deepens very rapidly until it is very deep and has
more of a bluish tint. With 0.125 per cent Lugol's
solution the grains all color a light to moderate blue-
violet, and the color deepens very rapidly until it is
deep and has more of a bluish tint. After heating in
water until the grains are all gelatinized and then adding
a 2 per cent Lugol's solution, most of the gelatinized
grains color a light and some a moderate indigo-blue,
and the solution a deep indigo-blue. If the preparation
is boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution, the grain-residues all
color light indigo, the capsules a red or a reddish violet,
and the solution a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
in a minute, and in 30 minutes most of the grains are
moderately and a few are deeply colored (value 55).
The grains are usually colored more at the distal than
at the proximal end.

LILIUM.

599

With safranin the grains all color very lightly in a
minute, and in 30 minutes most of the grains are moder-
ately and a few deeply colored (value 50). The grains
are usually colored more at the distal than at the proxi-
mal end.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 59° to 61° C., and of all is 62° to 64°
C., mean 63° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 23 per
cent of the entire number of grains and 47 per cent of
the total starch in 5 minutes; in about 70 per cent of the
grains and 88 per cent of the total starch in 15 minutes ;
and in about 94 per cent of the grains and 97 per cent
of the total starch in 30 minutes. (Chart D 347.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in but few grains. The lamellae are not
visible. The grains become more refractive after the
addition of the reagent, and the first part of the grain to
be affected is a broad strip at the margin. Gelatinization
usually begins at the corners of the distal margin, and
then quickly at the proximal end, with swelling of the
hilum, but in a moderate number of grains it begins first
at the proximal end and then at the distal end. It pro-
gresses by but one method, and it is preceded by shallow
indentations in the margin and a pitted appearance of
the surface of the ungelatinized portions of the grain.
It progresses regularly from either end of the grain, and
the last part to be gelatinized is just distal to the hilum,
being split, becoming widely separated, and gelatinizing
independently of one another. The gelatinized grains are
much swollen, have rather thick capsules, and are greatly
distorted. They do not retain any resemblance to the
form of the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 53 per cent of
the entire number of grains and 82 per cent of the total
starch in 3 minutes; in about 70 per cent of the grains
and 90 per cent of the total starch in 5 minutes ; in about
87 per cent of the grains and 97 per cent of the total
starch in 15 minutes; in more than 99 per cent of the
grains and total starch in 30 minutes. (Chart D 348.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in but few grains. The
lamellae are distinct. Gelatinization begins at the hilum,
which swells rapidly, more rapidly in the direction of
the proximal than the distal end. Two short fissures
extend from the hilum on either side not more than
half the distance toward the distal end, and the material
included between them is distinctly and irregularly fis-
sured. As gelatinization proceeds and the grain swells
these fissures separate off spicules of starch which later
become refractive granules and which later unite to
form a very irregular granular mass at the distal end.
The starch at the proximal end and sides nearby forms
a homogeneous-looking refractive band at the margin
which is thinner at the proximal end than elsewhere.
Solution occurs at this point and progresses distally, the
distal marginal deposit being the last to be dissolved and
the granular portion at the distal end the next to the last.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 40 per cent of the
entire number of grains and 90 per cent of the total starch
in 5 minutes, and in about 81 per cent of the grains
and 95 per cent of the total starch in 15 minutes. (Charts
D349 and D350.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 98 per cent of
the entire number of grains and 99 per cent of the total
starch in 15 seconds, and in more than 99 per cent of the
grains and total starch in 30 seconds. The rare grains
ungelatinized in 30 seconds are very resistant and may
resist gelatinization for 5 minutes and longer.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 78 per cent of the
entire number of grains and 90 per cent of the total starch
in 30 seconds, and in about 96 per cent of the grains
and 99 per cent of the total starch in 1 minute; very
rare grains remain ungelatinized for 5 minutes or longer.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds, and in more than 99 per
cent of the grains and total starch in 30 seconds; very
rare ungelatinized grains resist the reaction for 5 min-
utes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99
per cent of the entire number of grains and total starch
in 15 seconds. Rare grains are quite resistant.

The hilum becomes distinct in all the grains, unat-
tended in any by the formation of a bubble. The lamellae
are moderately distinct. Gelatinization begins at the
hilum, which swells more rapidly toward the proximal
end than toward the distal end of the grain. Two fissures
which are continued as furrows extend from either side
of the hilum three-fourths of the distance from the hilum
to the distal margin. The starch included between
them is fissured irregularly and rather indistinctly at
first. As the grain swells it grows less and less in amount
and more and more distinctly fissured until near the
end of the reaction when all is gelatinized but a small,
irregular, refractive mass at the distal end, which slowly
gelatinizes with considerable infolding and other distor-
tions of the capsule. In the majority of the grains this
is the last part to be gelatinized. The starch at the
proximal and distal margins and sides forms a thick,
homogeneous-looking refractive band which grows thin-
ner and more nearly transparent until it is completely
gelatinized and only the capsule is left. The gelatinized
grains are much swollen, have rather thin capsules, and
are considerably distorted, especially at the distal end.

(The solution of KOH used for the time reactions
of the lilies was diluted for the qualitative work, so that
it represented a solution of 0.28 gram KOH in 55 c.c.
H20 instead of 0.75 gram KOH in 55 c.c. H20.)

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 97 per cent of
the total starch in 30 seconds; in about 95 per cent
of the grains and 99 per cent of the total starch in 1 min-
ute ; and in about 97 per cent of the grains and in more
than 99 per cent of the total starch in 3 minutes. Bare

600

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

scattered grains are quite resistant and may remain un-
gelatinized for 5 minutes or longer.

The reaction with potassium sulphocyanate begins im-
mediately. Complete gelatinization occurs in about 80
per cent of the entire number of grains and 87 per cent
of the total starch in 15 seconds; in about 92 per cent of
the grains and 95 per cent of the total starch in 30 sec-
onds; and in about 97 per cent of the grains and in
more than 99 per cent of the total starch in 1 minute.
Bare scattered grains remain ungelatinized for 5 minutes
or longer.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in more than 99
per cent of the entire number of grains and total starch
in 15 seconds. Very rare resistant grains remain for 5
minutes or longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs, in all but rare
grains, in more than 99 per cent of the grains and total
starch in 15 seconds. Bare resistant grains remain un-
gelatinized for 5 minutes and longer.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds; in about 96 per cent of the
grains and 99 per cent of the total starch in 30 seconds;
and in more than 99 per cent of the grains and total
starch in 45 seconds. Rare resistant grains remain un-
gelatinized for 5 minutes or longer.

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 28 per
cent of the entire number of grains and 53 per cent of
the total starch in 3 minutes; in about 71 per cent of the
grains and 84 per cent of the total starch in 5 minutes ;
and in about 97 per cent of the grains and 99 per cent of
the total starch in 10 minutes. (Chart D 352.)

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 55 per
cent of the entire number of grains and 85 per cent of
the total starch in 1 minute ; in about 85 per cent of the
grains and 97 per cent of the total starch in 3 minutes;
and in about 97 per cent of the grains and 98 per cent
of the total starch in 5 minutes.

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 66 per cent
of the total starch in 1 minute, and in about 97 per cent
of the grains and 99 per cent of the total starch in 3
minutes.

The reaction with strontium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 73 per cent of
the total starch in 1 minute, and in about 98 per cent of
the grains and 99 per cent of the total starch in 3 minutes.

The reaction with cobalt nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 17 per
cent of the total starch in 1 minute ; in about 72 per cent
of the grains and 87 per cent of the total starch in 3
minutes; in about 82 per cent of the grains and 95 per
cent of the total starch in 5 minutes ; and in about 95
per cent of the grains and 98 per cent of the total starch
in 15 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate number. The
lamellae are distinct. Gelatinization begins at the hilum,
which enlarges rapidly, especially toward the proximal
end, which is at first invaginated and later pushed out.
Two fissures extend obliquely from either side of the
hilum nearly to the distal margin and the deposit com-
prehended between them is first divided by fine longi-
tudinal and oblique fissures, which as the grain swells
separate it into spicules. As the grain continues to
swell this material is pushed to the distal end and it,
together with the portion at the distal margin, is
divided by wedge-shaped fissures into a serrated border.
Meanwhile, the starch at the proximal end and sides
forms a refractive marginal band which shows 2 or 3 faint
lamellar markings. It gradually loses this lamellated
appearance and becomes thinner and more nearly trans-
parent, until it is completely gelatinized and only the
capsule is left. The granular serrated material at the
distal end gradually grows more nearly transparent and
is finally gelatinized, with considerable distortion and
infolding of the capsule at this point. The gelatinized
grains are much swollen, have rather thin capsules, and
are very much distorted at the distal end and very little
distorted at the proximal end.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 55 per cent of
the entire number of grains and 75 per cent of the total
starch in 1 minute, and in about 97 per cent of the
grains and 99 per cent of the total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 55 per cent of
the entire number of grains and 77 per cent of the total
starch in 1 minute, and in about 94 per cent of the grains
and 99 per cent of the total starch in 3 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in the majority of the grains.
The lamellae become distinct. Gelatinization begins at
the hilum, which swells more rapidly in the direction of
the proximal than the distal end. Two fissures extend
obliquely from either side of the hilum about one-half to
three-fourths of the distance between the hilum and the
distal margin. The material included between them is
first divided by very fine and rather indistinct fissures.
The portion just distal to the hilum is then divided into
spicules or bundles of spicules by a double row of fissures
which slant proximally from the 2 fissures proceeding
from either side of the hilum to the longitudinal axis of
the grain. These spicules are gelatinized first and leave
a residue of scattered refractive granules. The remainder
of the fissured portion is partially gelatinized, and as the
grain swells the rest of this part forms a small, irregu-
larly granular residue, at the distal end of the grain
which is usually gelatinized before the marginal portion
of the grain. The deposit at the proximal and distal
margins and sides forms a refractive, homogeneous-look-
ing band which is rather thick at first and gradually
grows thinner and more nearly transparent until it is
completely gelatinized, leaving only the capsule. The
gelatinized grains are very much swollen, have rather
thick capsules, and are somewhat distorted, particularly
at the distal end.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in

LILIUM.

601

about 3 per cent of the entire number of grains and 10
per cent of the total starch in 1 minute; in about 53 per
cent of the grains and 76 per cent of the total starch in
3 minutes; in about 62 per cent of the grains and 81
per cent of the total starch in 5 minutes ; in about 87 per
cent of the grains and 92 per cent of the total starch in
15 minutes; and in about 90 per cent of the grains and
95 per cent of the total starch in 30 minutes. (Chart
D353.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 45
per cent of the entire number of grains and 63 per cent
of the total starch in 30 seconds; in about 78 per cent
of the grains and 91 per cent of the total starch in 1
minute ; and in about 98 per cent of the grains and in
more than 99 per cent of the total starch in 3 minutes.

LILIUM MACULATUM (POLLEN PARENT).

(Plates 15 and 16, figs. 89 and 92; Charts D 347 to D 353.)
HISTOLOGIC PBOPERTIES.

In form the grains are usually simple and isolated.
There are fewer compound grains and aggregates than in
L. martagon album. The compound grains belong to the
same type as in that starch. The grains are usually regu-
lar, but somewhat more often irregular than in L. marta-
gon album. The irregularities are due to the same causes
as in1 that starch, to which may be added that caused by a
secondary set of lamellae whose longitudinal axis is at
right angle with those of the primary grain. The con-
spicuous forms are narrow and broad pyriform, elon-
gated ovoid, narrow and broad triangular with curved
base and rounded angles, and clam-shell-shaped. The
additional forms are elongated elliptical with squared
distal end, almost round, and dome-shaped. The forms
of the grains are somewhat less varied, broader, and less
pointed than in L. martagon album. As in that starch,
the broad forms are somewhat flattened, and when viewed
on edge have an elongated ovoid form.

The hilum is more distinct than in L. martagon
album, and much more often fissured. It is, however,
somewhat less often occupied by a cavity than in that
starch. The fissures have the form of a single, short,
straight, transverse line, which is also seen in L. mar-
tagon album. The hilum is eccentric from 0.32 to 0.1,
usually 0.15, of the longitudinal axis. It is somewhat
more eccentric than that of L. martagon album.

The lamella are less fine and somewhat more distinct
than in L. martagon album; otherwise they have the
same characteristics and arrangements as in that starch.
The number counted on the larger grains varies from
30 to 58, usually 38, less numerous than in L. martagon
album.

In size the grains vary from the smaller which are
5 by 4|u in length and breadth, to the larger elongated
forms which are 50 by 36/«, and the larger broader forms
which are 50 by 55/* and 50 by 48/x, in length and breadth.
The common sizes are 30 by 24-/» and 28 by 20/* in length
and breadth. On the whole, they are broader absolutely
and proportionately to length than in the other parent.

POLABISCOPIC PROPERTIES.

The figure is as distinct but often not quite so well
defined as in L. martagon album. The lines are not so
thin, and form a more acute angle at their intersection.
15

They are, as in L. martagon album, not often bent, and
rarely bisected.

The degree of polarization varies from low to high
(value 50), much less than in L. martagon album, as
there were fewer grains in which it was high and more
in which it was moderate. There is less variation in a
given aspect of an individual grain than in that starch.

With selenite the quadrants are not so clear-cut, and
are somewhat more unequal in size, but no more irregu-
lar in shape than in L. martagon album. The colors,
unlike those of the grains of L. martagon album, are
usually not pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 55), less than in L.
martagon album. The color deepens rapidly until it is
very deep and has more of a bluish tint. With 0.125
per cent Lugol's solution the grains all color a light blue-
violet, less than in L. martagon album, and the color
deepens rapidly until it is deep and has assumed more
of a bluish tint. After heating in water until all the
grains are completely gelatinized and then treating with
a 2 per cent Lugol's solution, most of the gelatinized
grains color a light indigo, less than in L. martagon
album, and some do not color at all and the solution
colors a very deep indigo, more than with L. martagon
album. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's solu-
tion, a moderate number of the grain-residues color a
very light indigo, less than in L. martagon album, and
the greater number do not color at all except the cap-
sules. The capsules all color a reddish violet or violet
instead of red or reddish violet as in L. martagon album,
and the solution is colored a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes most of the grains are lightly
to moderately and a few moderately to deeply colored
(value 45), less than in L. martagon album. The grains
are colored more at the distal end than at the proximal
end.

With safranin the grains all color very lightly at once,
and in 30 minutes they are lightly to moderately or mod-
erately to deeply colored (value 45), less than in L. mar-
tagon album. The grains are colored more at the distal
than the proximal end.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 57° to 58° C., and of all is 60° to 62° C.
The mean is 61° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes ; in about 82 per cent of the
grains and 97 per cent of the total starch in 15 minutes;
and in more than 99 per cent of the grains and total
starch in 30 minutes. ( Chart D 347.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a large minority of the grains — many
more than in L. martagon album. The lamellae are not
visible. The grains become more refractive ; the first part

602

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

to show this change is a rather narrow strip of starch
at the margin which is not so refractive as in L. martagon
album. Gelatinization as in L. martagon album begins
at the corners of the distal margin, and in many grains
at the proximal end immediately afterwards. In some
grains, however, the proximal end is not gelatinized until
all of the distal half is gelatinized. Gelatinization is
preceded by small, irregular fissures which invade the
ungelatinized material and so open it to invasion by the
reagent; at these points there is gelatinization, and great
hollows are formed in the ungelatinized starch. Gela-
tinization proceeds more rapidly along the margin than
in the interior of the grain, and the portion just distal
to the hilum is the last to be gelatinized. This is not
split into two pieces as in L. martagon album, but is gela-
tinized as a whole. The gelatinized grains are as much
swollen, have rather thin capsules, and are more distorted
than in L. martagon album.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in 92 per cent of the
entire number of grains and 99 per cent of the total starch
in 3 minutes, and in about 99 per cent of the grains and
more than 99 per cent of the total starch in 5 minutes.
( Chart D 348.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a majority of grains —
many more than in L. martagon album. The lamellae
are as distinct as in L. martagon album. Gelatiniza-
tion begins at the hilum, which swells rapidly, more
toward the proximal than toward the distal end. Two
fissures extend obliquely from either side of the hilum
three-fourths of the distance from the hilum to the dis-
tal margin. The starch included between them is fis-
sured by finer, more numerous, and less distinct, furrows
than in L. martagon album. As gelatinization pro-
gresses and the grain swells, these fissures separate the
portion near the hilum into spicules which become more
refractive and are gelatinized. The remaining starch
forms a much smaller and more indistinctly granular
mass at the distal end. The material at the proximal
end and sides forms a homogeneous-looking, refractive
band which is thinner at the proximal end than else-
where. The capsule as in L. martagon album is first
dissolved at the proximal end. Solution proceeds distally
and the last part of the grain to be gelatinized is the
capsule at the distal end. The granular mass at the dis-
tal end is often completely gelatinized before dissolution
of the other parts occurs, differing in this from L. marta-
gon album.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 89 per cent of
the entire number of grains and in more than 99 per
cent of the total starch in 5 minutes. ( Charts D 349
and D 351.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in more than 99 per cent
of the entire number of grains and total starch in 15
seconds, and in 100 per cent of the grains and total
starch in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 89 per cent of the
entire number of grains and 97 per cent of the total starch
in 30 seconds ; in more than 99 per cent of the grains and

total starch in 1 minute ; and in 100 per cent of the grains
and total starch in 1 minute and 15 seconds.

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in 100 per cent of
the entire number of grains and total starch in 15
seconds.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in 100 per
cent of the grains and total starch in 10 seconds.

The hilum becomes distinct, attended by the forma-
tion of a bubble in the majority of the grains. The
lamellas are more distinct than in L. martagon album.
Gelatinization begins at the hilum, which swells more
rapidly in the direction of the proximal than the distal
end. Two fissures extend from either side of the hilum
three-fourths of the distance from the hilum to the distal
margin. The material included between them is more
distinctly, extensively, and irregularly fissured than in
L. martagon album. This portion of the grain gela-
tinizes more rapidly than the similar part of L. martagon
album. It leaves a small, definitely granular residue
at the distal end which is more often gelatinized before
the rest of the grain than in L. martagon album. The
material at the proximal and distal margins and sides
forms a homogeneous-looking' refractive band which
gradually grows thinner and more nearly transparent
Until it is all gelatinized. The gelatinized grains are
more swollen, have thinner capsules, and are more dis-
torted, particularly at the distal end, than in L. martagon
album.

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 30 seconds.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 93
per cent of the entire number of grains and 99 per cent
of the total starch in 15 seconds; in about 99 per cent of
the grains and in more than 99 per cent of the total
starch in 30 seconds; and in 100 per cent of the grains
and total starch in 1 minute.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and total starch in 15
seconds.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in all grains,
100 per cent of the entire number of grains and total
starch in 10 seconds.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 98 per
cent of the grains and in more than 99 per cent of the
total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 25 seconds.

The reaction with sodium salicylate begins in 30
seconds. Complete gelatinization occurs in about 53 per
cent of the entire number of grains and 69 per cent of the
total starch in 3 minutes; in about 95 per cent of the
grains and 97 per cent of the total starch in 5 minutes ;
and in about 100 per cent of the grains and total starch
in 10 minutes. (Chart D 352.)

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 73 per
cent of the entire number of grains and 95 per cent of
the total starch in 1 minute; and in about 98 per cent

LILIUM.

603

of the grains and in more than 99 per cent of the total
starch in 3 minutes.

The reaction with uranium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 77 per
cent of the entire number of grains and 93 per cent of
the total starch in 1 minute, and in 100 per cent of the
grains and total starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 85 per
cent of the entire number of grains and 95 per cent of the
total starch in 1 minute, and in 100 per cent of the
grains and total starch in 2 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 73 per cent
of the entire number of grains and 95 per cent of the
total starch in 1 minute, and in> about 95 per cent of
the grains and in more than 99 per cent of the total
starch in 3 minutes.

The hilum is distinct in all the grains, accompanied
by the formation of a bubble in many more than in L.
martagon album. The lamellae are not so distinct as in
L. martagon album. Gelatinization begins at the hilum,
which swells even more rapidly than in L. martagon
album, unaccompanied by invagination of the proximal
end. Two short fissures extend obliquely from either side
toward the distal margin, and the material comprehended
between them is divided by longitudinal and oblique
fissures which are not so distinct or so long as in L.
martagon album. As the grain swells it is quickly trans-
formed into an irregularly granular mass, of which
the granules are not so distinct or so refractive as in
L. martagon album, and this is pushed to the distal
margin where it is sometimes divided by wedge-shaped
fissures into a serrated border, but not so frequently as in
L. martagon album. In the other grains it forms merely
an irregular granular mass at the distal margin that
is sometimes entirely gelatinized before the material
at the proximal end and sides. This, as the grain swells,
forms a homogeneous-looking, refractive band which
shows no lamellar markings as in L. martagon album.
The gelatinized grains are as much swollen, have thinner
capsules, and are usually not so much distorted at the
distal end as in L. martagon album.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 97 per cent of
the entire number of grains and 99 per cent of the total
starch in 1 minute, and in 100 per cent of the grains
and total starch in 2 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 84 per cent of
the entire number of grains and 98 per cent of the total
starch in 1 minute, and in 100 per cent of the grains and
total starch in 3 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate minority of
the grains, instead of a majority as in L. martagon
album. The lamellae are somewhat more distinct than
in L. martagon album. Gelatinization begins at the
hilum, which swells more rapidly toward the proximal
than the distal end. As the hilum and the grain en-
large there is a deep invagination of the proximal end
which is later pushed out again. This feature is not seen
in L. martagon album. Two fissures extend from the
hilum one half to three-fourths of the distance from

the hilum to the distal margin. The starch compre-
hended between them is more indistinctly fissured than
in L. martagon album and is rapidly gelatinized, leaving
a much smaller granular residue at the distal end than in
L. martagon album. This is gelatinized before the
deposit at the margin. The starch at the proximal
and distal margin and sides, as in L. martagon album,
forms a homogeneous-looking, refractive band which
gradually grows thinner and more nearly transparent
until it is completely gelatinized and only the capsule
remains. The gelatinized grains are as much swollen as
in L. martagon album. They have less thick capsules,
and are more distorted at the distal end, than in L. mar-
tagon album.

The reaction of barium chloride begins immediately.
Complete gelatinization occurs in about 68 per cent of the
entire number of grains and 89 per cent of the total
starch in 1 minute; in about 89 per cent of the grains
and 97 per cent of the total starch in 3 minutes; and in
about 95 per cent of the grains and in more than 99 per
cent of the total starch in 5 minutes. (Chart D 353.)

The reaction with mercuric chloride begins immedi-
ately. Complete gelatinization occurs in about 83 per
cent of the entire number of grains and 97 per cent
of the total starch in 30 seconds; and in about 96 per
cent of the grains and in more than 99 per cent of the
total starch in 1 minute.

LILIUM MARHAN (HYBRID).

(Plate 15, fig. 90; Charts D 347 to D 353.)
HISTOLOQIC PBOPERTIES.

In form the grains are usually simple and isolated.
Compound grains are as rare as in L. maculatum, and
are of the type described under both parents. The
grains are more often irregular than in either parent, in
this respect more closely resembling L. maculatum, and
the irregularities are due to the same causes, secondary
sets of lamellae being more common than in that starch.
The conspicuous forms are broad and narrow pyriform,
broad and narrow triangular with curved base and
rounded angles, elongated ovoid with squared or rounded
distal end, and clam-shell-shaped. The additional forms
are club-shaped, finger-shaped, nearly round, oyster-shell-
shaped, and dome-shaped. As in both parents, the broad
forms are somewhat flattened, and when viewed on edge
have an elongated ovoid shape.

In form L. marhan shows a closer relationship to L.
maculatum than to L. martagon album.

The hilum is as distinct as in L. martagon album and
less distinct than in L. maculatum, and is more often
fissured or occupied by a cavity than in either parent,
in the first characteristic more closely resembling L.
maculatum and in the second L. martagon album. The
fissures have the same form as in L. martagon album.
The hilum is eccentric from 0.32 to 0.1, usually 0.2, of
the longitudinal axis, slightly more than in L. martagon
album, but less than in L. maculatum.

In the character and eccentricity of the hilum L.
marhan shows, on the whole, a closer relationship to L.
martagon album than to L. maculatum.

The lamellce are as distinct and as fine as in L. mar-
tagon album, and have otherwise the same characteristics
and arrangement as in both parents. The number

604

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

counted on the larger grains varies from 30 to 52, usually
40, which is intermediate between the numbers of the
parents.

In the character and arrangement of the lamella?, L.
marhan shows for the most part a closer relationship to
L. martagon album than to L. maculatum.

In size the grains vary from the smaller which are
5 by 4/i, to the larger elongated forms which are 50 by
40//., and the larger broad forms which are 34 by 48/t,
in length and breadth. The common sizes are 28 by 24/*
and 28 by 18/t in length and breadth.

In size L. marhan shows a closer relationship to L.
maculatum than to L. martagon album.

POLABISCOPIC PKOPEBTIES.

The figure is as distinct and as well defined as in
L. maculatum, but not so well defined as in L. martagon
album. The lines as in L. maculatum intersect at a very
acute angle, which does not vary much in size in the
different grains. They are more frequently bent and
bisected than in either of the parents, which are alike
in this characteristic.

The degree of polarization varies from low to high
(value 50), the same as in L. maculatum and lower than
in L. martagon album. There is often considerable
variation in a given aspect of an individual grain.

With selenite the quadrants are as clean-cut as in
L. maculatum. They are as unequal in size and more
irregular in shape than in that starch. The colors are
usually not pure as in L. maculatum.

In the degree of polarization, the character of the
figure, and the appearance with selenite, L. marhan
shows a closer relationship to L. maculatum than to
L. martagon album.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 58), somewhat more
than in L. maculatum and much less than in L. martagon
album. With 0.125 per cent Lugol's solution the grains
all color a light blue-violet, somewhat more than in L.
maculatum but less than in L. martagon album. After
heating in water until all the grains are completely gela-
tinized and then treating with a 2 per cent Lugol's solu-
tion, the gelatinized grains all color a light or occasionally
a moderate indigo-blue, somewhat more than in L. macu-
latum and considerably less than in L. martagon album.
The solution colors a deep indigo, as in L. maculatum.
If the preparation is boiled for 2 minutes and then
treated with an excess of a 2 per cent Lugol's solution,
some of the grain-residues color a very light indigo,
but in most of them only the capsule is colored as in
L. maculatum; the capsules color reddish violet, and
the solution a very deep indigo.

Qualitatively and quantitatively the reaction with
iodine shows a closer relationship to L. maculatum than
to L. martagon album.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes most of them are lightly or
moderately and a few are moderately to deeply colored
(value 43), somewhat less than in L. maculatum and
very much less than in L. martagon album. As in the
parents, the distal end of the grain is more colored than
the proximal end.

With safranin the grains all color very lightly at once,
and in 30 minutes most of them are lightly or moderately
and a few moderately to deeply colored (value 43), some-
what less than in L. maculatum and very much less than
in L. martagon album. As in both parents, the distal
is more colored than the proximal end. In the reactions
with aniline stains L. marhan shows a closer relationship
to L. maculatum than to L. martagon album.

TEMPEBATUBE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 56° to 58° C., and of all is 59° to 60° C.,
the mean is 59.5° C. The temperature of gelatinization
of L. marhan is lower than that of both parents, but is
closer to L. maculatum than to L. martagon album.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and C5 per cent of
the total starch in 5 minutes; in about 80 per cent of
the grains and 95 per cent of the total starch in 15 min-
utes; and in about 96 per cent of the grains and 98 per
cent of the total starch in 30 minutes. (Chart D 347.)

The hilum, as in L. maculatum, becomes distinct, at-
tended by the formation of a bubble in a large minority
of the grains. The lamellae are not visible, as in both
parents. Gelatinization begins at the corners of the dis-
tal margin, and then immediately at the proximal end,
as in L. martagon album and in some grains of L. macu-
latum. It progresses smoothly, as in L. martagon album,
and the last part of the grain to be gelatinized is just
distal to the hilum. This is, however, not always split
into two portions as in L. martagon album, but in some
grains gelatinized as a whole, as in L. maculatum. The
gelatinized grains are as much swollen, have as thick cap-
sules, and are as much distorted as in L. martagon album.
In this reaction L. marhan shows qualitatively a closer
relationship to L. martagon album than to L. maculatum.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 82 per cent of the
entire number of grains and 99 per cent of the total
starch in 3 minutes, and in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. (Chart D 348.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in but few grains. The
lamellae are as distinct as in both parents. Gelatinization
begins at the hilum and progresses as in L. maculatum,
differing from L. martagon album in the same ways as
does that starch from L. maculatum.

In this reaction L. marhan shows qualitatively a
somewhat closer relationship to L. maculatum than to
L. martagon album.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the grains and 99 per cent of the total starch in 5 minutes.
( Chart D 349.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in more than 99 per cent
of the entire number of grains and total starch in 15 sec-
onds and in 100 per cent of the grains and total starch
in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 85 per cent of

LILIUM.

605

the entire number of grains and 93 per cent of the total
starch in 30 seconds; in about 99 per cent of the grains
and in more than 99 per cent of the total starch in 1
minute ; and in 100 per cent of the grains and total starch
in 1 minute and 30 seconds.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 15 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and total starch in
10 seconds.

The hilum becomes distinct in all the grains, at-
tended by the formation of a bubble in a moderate
minority, fewer than in L. maculatum. The lamellse are
as distinct as in L. martagon album and less distinct than
in L. maculatum. Gelatinization begins at the hilum
and progresses as in L. maculatum, except that fissuring
is not so extensive or so irregular, and the granules com-
prising the residue at the distal end are not so refractive
nor so distinct, as in L. maculatum, showing the influence
of L. martagon album. The gelatinized grains are as
much swollen and have as thin capsules as in L. martagon
album, but are as much distorted as in L. maculatum.
In this reaction L. marhan shows qualitatively a closer
relationship to L. maculatum than to L. martagon album.

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 30 seconds.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
94 per cent of the entire number of grains and 98 per
cent of the total starch in 15 seconds; in more than 99
per cent of the grains and total starch in 30 seconds, and
in 100 per cent of the grains and total starch in 1 minute.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and total starch in 15
seconds.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in all the grains
in 12 seconds.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 92 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds; in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 30 seconds; and in more than 99 per cent of the
grains and total starch in 45 seconds. Very rare resistant
grains remain ungelatinized for 5 minutes or longer — not
so many as in L. martagon album, but more than in L.
maculatum, since such grains were not observed in the
latter species.

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 32 per cent of
the total starch in 3 minutes; in about 72 per cent of
the grains and 90 per cent of the total starch in 5 min-
utes ; and in about 99 per cent of the grains and in more
than 99 per cent of the total starch in 10 minutes.
(Chart D 352.)

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 75 per cent of

the entire number of grains and 91 per cent of the total
starch in 1 minute, and in more than 99 per cent of the
grains and total starch in 3 minutes.

The reaction with uranium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 72 per
cent of the entire number of grains and 89 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 81 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 66 per cent of the
entire number of grains and 83 per cent of the total
starch in 1 minute, and in about 97 per cent of the grains
and in more than 99 per cent of the total starch in 3
minutes.

The hilum becomes distinct in all of the grains,
accompanied by the formation of a bubble in as many
as in L. maculatum. The lamellae are as distinct as in
L. martagon album. Gelatinization begins at the hilum
and progresses as in L. maculatum, except that the fis-
sures in the distal material are even less distinct and
the granules less distinct and less refractive than in that
grain. Invagination of the proximal end when the
hilum first swells is often seen as in L. martagon album.
The gelatinized grains are as much swollen as in both
parents. They have as thin capsules as in L. maculatum
and are usually more distorted than in L. maculatum
and less than in L. martagon album.

In this reaction L. marhan shows qualitatively a
somewhat closer relationship to L. maculatum than to
L. martagon album.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 98 per cent of the total
starch in 1 minute, and in more than 99 per cent of the
grains and total starch in 2 minutes, and about the same
in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 77 per cent of the
grains and 97 per cent of the total starch in 1 minute,
and in more than 99 per cent of the grains and total
starch in 3 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in as many grains as in L.
maculatum. The lamellae are as distinct as in L. mar-
tagon album. Gelatinization begins at the hilum and
progresses as in L. maculatum in the great majority of
the grains ; but in a few grains exactly as in L. martagon
album. The gelatinized grains are as much swollen as in
both parents. They have as thin capsules and are as
much distorted as in L. maculatum.

In this reaction L. marhan shows qualitatively a
somewhat closer relationship to L. maculatum than to
L. martagon album.

The reaction with barium chloride begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 82 per cent of
the total starch in 1 minute ; in about 94 per cent of the
grains and 99 per cent of the total starch in 3 minutes;

606

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

and in about 98 per cent of the grains and in more than
99 per cent of the total starch in 5 minutes. (Chart
D353.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 94 per cent of
the total starch in 30 seconds, and in about 98 per cent
of the grains and in more than 99 per cent of the total
starch in 1 minute.

26. STARCHES OF LILIUM MARTAGON, L. MACULATDM,

AND L. DALIIANSONI.

Starch of Lilium maculatum (pollen parent) is de-
scribed on pages 601 to 603.

LILIUM MAUTAGON (SEED PARENT).

(Plate 16, fig. 91 ; Charts D 354 to D 360.)
HISTOLOQIC PBOPEBTIES.

In form the grains are usually simple and isolated.
A very few compound grains are seen and no aggregates.
The compound grains all belong to one type: 2 small
grains, each consisting of a hilum and 2 or 3 lamellae,
become adherent and are surrounded by 20 to 40 common
secondary lamellae so that they lie at the proximal end of
a large grain. The smaller grains and the majority
of the common-sized grains are regular, and the larger
grains often somewhat irregular, in form. The irregu-
larities are due to the following causes : (1) Small irregu-
lar elevations and depressions of the distal surface and
margin, associated with which there is often a narrow,
rather shallow notch in the center of the distal margin ;
(2) a shifting of the longitudinal axis of the grain, with
a resulting curvature in the middle or at the distal end
of the grain ; (3) a large rounded or pointed protuberance
from the side, or the distal or proximal end; (4) a sec-
ondary set of lamellae whose longitudinal axis is placed at
an angle varying from 90° to 40° with the axis of the
primary grain. The conspicuous forms are elongated
ovoid with flattened distal end, broad pyrif orm, and len-
ticular with sharp or blunt ends. The additional forms
are almost round, oyster-shell-shaped, narrow pyriform,
irregularly quadrilateral and triangular, and club-
shaped. The grains are not flattened, but some of the
broad triangular and quadrilateral forms when seen on
edge have an elongated ovoid shape.

The hilum is a moderately distinct, round, rarely
lenticular-shaped spot. It is usually not fissured, and
when it is fissured the fissures are not deep or extensive.
They have the following forms: (1) A small, straight,
transverse line; (2) an irregularly stellate arrangement
of a number of short fissures. The hilum is eccentric
from 0.26 to 0.06, usually 0.11, of the longitudinal axis.

The lamellae are usually fine and moderately distinct.
Those around the hilum are continuous and oval or round
in shape. The remaining lamella? have the form of the
outline of the grain and appear to be incomplete. There
is usually one broad refractive lamella located at about
one-half to two-thirds of the distance from the hilum
to the distal margin which separates the fine and mod-
erately distinct lamella? of the proximal part of the grain
from the less fine and more distinct lamellae of the distal
portion. In a moderate number of grains there are 4 or 5
broad highly refractive lamella? which separate the fine

lamellae into bands of varying breadth. The number of
lamella? counted on the larger grains varies from 20 to
50, usually 30.

In size the grains vary from the smaller which are
7 by 6/1, to the larger which are 50 by 36/t and, rarely,
55 by 55/t, in length and breadth. The common sizes are
30 by 15/i and 30 by 24/i.

Comparison of the histologic properties between L.
maculatum and L. martagon shows :

Form: There are very few compound grains and
no aggregates, and the compound grains are of the same
type as in L. martagon. The grains are more regular
than in L. martagon, but the irregularities which do occur
are due to the same causes as in that starch, to which
may be added the greater development of one part of the
distal end than the rest. Broad forms are more numer-
ous than in L. martagon, and therefore more grains are
somewhat flattened. When viewed on edge these grains
have a regular ovoid form as in L. martagon.

The hilum is more distinct than in L. martagon and
much more often fissured. The fissures have the follow-
ing forms: (1) A refractive cavity from either side of
which 2 delicate fissures extend obliquely toward the
distal end; (2) a single, short, straight, transverse line.
The hilum is somewhat less eccentric than in L. mar-
tagon, usually 0.15, of the longitudinal axis.

The lamella are less fine, more distinct, and less nu-
merous than in L. martagon, but are otherwise the same
in character and arrangement as those of that starch.

In size the grains are about the same, but usually
somewhat broader than those of L. martagon, the com-
mon sizes are 30 by 24/t and 28 by 20/j. in length and
breadth.

POIARISCOPIC PROPERTIES.

The figure is distinct and usually well defined. The
lines cross at a very acute angle which does not vary
much in size in the different grains. They are often
very much bent, but are rarely if ever bisected.

The degree of polarization varies from low to high
(value 60) . There are very few grains in which it is low
and many in which it is moderate or high. There is
rarely any variation in a given aspect of an individual
grain.

With selenite the quadrants are well defined, very
unequal in size, and often irregular in shape. The colors
are usually pure, the blue more often than the yellow. In
the small grains they are not pure.

Comparison of the polariscopic properties between
L. maculatum and L. martagon shows :

The figure is as distinct, but is not so well defined, as
in L. martagon. The lines cross at less of an acute angle,
and are somewhat less often bent, than in L. martagon.

The degree of polarization varies from low to high
(value 50), less than in L. martagon, as it is high in
fewer grains and moderate in more grains than in that
starch. There is rarely any variation in a given aspect
of an individual grain.

With selenite the quadrants are not so well defined,
less unequal in size, and not so irregular in shape, as in
L. martagon. The colors also are less often pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate to deep blue-violet (value 60). The

LILIUM.

607

color deepens very rapidly until very deep and much
more bluish. With 0.125 per cent Lugol's solution the
grains all color a light to moderate blue-violet, which
deepens rapidly until very deep and much more bluish.
After heating in water until the grains are all com-
pletely gelatinized and then treating with a 2 per cent
Lugol's solution, most of the gelatinized grains color a
light indigo, while in some only the capsule is colored
a reddish violet, and the solution colors a deep indigo.
If the preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, most of
the grain-residues are not colored, but a few are colored
a very light or a light indigo, the capsules a reddish violet
or violet, and the solution a very deep indigo.

Comparison of the iodine reactions between L. macu-
lalum and L. martagon shows :

With 0.25 per cent Lugol's solution the grains color
somewhat less than in L. martagon (value 55), and so
also with an 0.125 per cent Lugol's solution. After heat-
ing in water until the grains are all gelatinized, many
are colored less and more not colored at all than in
L. martagon; the solution is more deeply colored. If
the preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, not so
many of the grain-residues are colored a very light indigo
as in L. martagon, the capsules are colored reddish violet
and violet, and the solution a very deep indigo, as
in L. martagon.

ANILINE REACTIONS.

With gentian violet the grains all color, very lightly
at once, and in 30 minutes they are colored moderately
or moderately to deeply (value 55). Most of the grains
are moderately and a very few moderately to deeply
colored. The individual grains are usually colored more
at the distal end than elsewhere.

With safranin the grains all color, very lightly at once,
and in 30 minutes the great majority are moderately
and a few moderately to deeply colored (value 55), the
same as with gentian violet. The individual grains are
usually colored more at the distal end than elsewhere.

Comparison of the aniline reactions between L. macu-
latum and L. martagon shows:

With gentian violet most of the grains are lightly to
moderately colored and a few moderately to deeply col-
ored (value 45), less than in L. martagon. There is
the same unevenness of coloring in the individual grains
as in that starch.

With safranin the grains are light to moderate or
moderate to deeply colored (value 45), less than in L.
martagon. There is the same unevenness of coloring
in the individual grains as in that starch.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 62° to 64° C., and of all is 66.5° to
68.3° C., mean 67.4° C.

Comparison of the temperature reactions between L.
maculatum and L. martagon shows :

The temperature of gelatinization is less than that
of L. martagon, 60° to G2° C., mean 61° C., a difference
of 6.4° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 24 per

cent of the entire number of grains and 69 per cent of the
total starch in 5 minutes; in about 80 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
and in about 95 per cent of the grains and 99 per cent
of the total starch in 30 minutes. (Chart D 354.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in but few grains. The lamellae are not
visible. The grains become more refractive after the
addition of the reagent, and the first part of the grain
to show this change is a rather broad strip of starch
at the margin which becomes very refractive. Gelatiniza-
tion begins at the distal margin and progresses half the
distance from the hilum to the margin before the proxi-
mal end is gelatinized. Gelatinization progresses
smoothly, preceded by small hollows in the margin and
pitting of the surface of the ungelatinized portion of the
grain. It proceeds more rapidly along the sides than in
the central part of the grain, so that the ungelatinized
starch has the shape of an inverted cone. The last
portion of the grain to be gelatinized is just distal to the
hilum, and this is split into two pieces which gelatinize
independently in about half of the grains; in the other
half it is gelatinized as one piece. The gelatinized
grains are much swollen, have rather thick capsules, and
are greatly distorted. They do not retain any resem-
blance to the form of the untreated grain.

Comparison of the chloral-hydrate reactions between
L. maculatum and L. martagon shows :

A bubble is formed at the hilum in more grains than
in L. martagon, and the lamellae, as in L. martagon, are
not visible. Gelatinization begins at the distal margin
and in many grains immediately afterwards at the distal
end, but in some, as in L. martagon, not until the distal
half is gelatinized. It progresses by the invasion of the
ungelatinized starch by fissures, at which points the
material is gelatinized and great hollows are made in
the ungelatinized portion. There are no shallow depres-
sions on the margin and no pitting of the surface as in
L. martagon. The last part of the grain to be gelatinized
is, as in L. martagon, that just distal to the hilum, and
this is never split into two pieces, as in some grains of
L. martagon, but is gelatinized in one piece, as in the
majority of the grains of L. martagon. The gelatinized
grains are as much swollen, but have rather thin capsules
instead of thick capsules as in L. martagon. They are
as much distorted as in that starch and do not retain
any resemblance to the form of the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 14 per cent of
the grains and 65 per cent of the total starch in 3 min-
utes ; in about 55 per cent of the grains and 82 per cent
of the total starch in 5 minutes ; in about 67 per cent of
the grains and 89 per cent of the total starch in 15 min-
utes; and in about 97 per cent of the grains and in more
than 99 per cent of the total starch in 30 minutes. (Chart
D355.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in but few of them. The
lamellae are distinct. Gelatinization begins at the hilum,
which swells more rapidly toward the proximal than
toward the distal end. The short fissures extend from
either side of the hilum not more than half of the distance
from the hilum to the distal margin, and the starch
included between them is distinctly and irregularly fis-

608

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

sured. The portion just distal to the hilum is divided
into spicules by a double row of short fissures which
slant proximally. These spicules are gelatinized, leaving
a residue of refractive granules. The remainder of the
starch is distinctly and irregularly fissured, and as gela-
tinization proceeds forms an irregularly granular mass
at the distal end of the grain. The deposit at the proxi-
mal end and sides forms a homogeneous-looking, refrac-
tive band which is thinner at the proximal end than
elsewhere. The capsule is first dissolved at this point and
continues toward the distal end. The last part of the
grain to be gelatinized is the distal margin, and the
granular starch at the distal end is the next to the last.

Comparison of the chromic-acid reactions between
L. maculatum and L. martagon shows :

A bubble is formed in a majority of the grains in-
stead of in a few grains as in L. martagon. The lamellae
are as distinct as in this starch. Gelatinization pro-
gresses in a similar manner, the main differences noted
being that the starch distal to the hilum is divided by
much finer, more numerous, and less distinct fissures
than in L. martagon, and there is no division by a double
row of slanting fissures as in that grain. The material
formed from this part of the grain is much less in amount,
much less distinctly granular, and more easily gela-
tinized than similar material in L. martagon. Otherwise
the reactions are the same.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 30 per cent of the
entire number of grains and 77 per cent of the total
starch in 5 minutes ; in about 41 per cent of the grains
and 89 per cent of the total starch in 15 minutes; in
about 61 per cent of the grains and 91 per cent of the
total starch in 30 minutes; in about 66 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
and in about 67 per cent of the grains and 96 per cent
of the total starch in 60 minutes. (Charts D356 and
D 357.) A small area at the distal margin of a number
of the grains is very resistant.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 97 per cent of the total
starch in 15 seconds; in about 99 per cent of the grains
and total starch in 30 seconds ; and in more than 99 per
cent of the grains and total starch in 45 seconds. The
rare scattered grains remaining ungelatinized in 45 sec-
onds may resist gelatinization for 5 minutes and longer.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 97 per cent of the total
starch in 30 seconds, and in about 99 per cent of the
grains and in more than 99 per cent of the total starch in
1 minute. Very rare grains remain ungelatinized for 5
minutes or longer.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 94 per
cent of the entire number of grains and 97 per cent of the
total starch in 15 seconds, and in more than 99 per cent
of the grains and total starch in 30 seconds. The rare
scattered ungelatinized grains may resist the reaction for
5 minutes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than

99 per cent of the entire number of grains and total
starch in 15 seconds.

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any grain. The
lamellae are distinct. Gelatinization begins at the hilum,
which swells more rapidly toward the proximal than
toward the distal end of the grain. Two fissures which
are continued as furrows extend from either side of the
hilum three-quarters of the distance from the hilum to
the distal margin. The starch that is included between
them is fissured very indistinctly. As the grain swells
this material grows less and less in amount and the
fissures become somewhat more distinct. Near the end
of the reaction it is all gelatinized but a small, irregular
refractive mass at the distal end, which slowly gela-
tinizes, with considerable infolding and other distortion
of the capsule at this point. In the majority of the
grains this is the last part to be gelatinized. The starch
at the proximal and the distal margin and sides forms
a thick, homogeneous-looking, refractive band, which
grows thinner and more nearly transparent until it is
completely gelatinized and only the capsule remains. The
gelatinized grains are much swollen, have rather thin
capsules, and are considerably distorted, particularly at
the distal end.

Comparison of the potassium-hydroxide reactions
between L. maculatum and L. martagon shows :

A bubble is formed in the majority of the grains.
This does not occur at all in L. martagon. The lamellae
are more distinct than in the latter. Gelatinization
proceeds in much the same way as in L. martagon, except
that the starch that is included between the two fissures
which proceed from the hilum is much more extensively,
irregularly, and distinctly fissured, and is much more
rapidly gelatinized, than a similar part of the grain in
L. martagon. It leaves a small, definitely granular resi-
due at the distal end which is usually gelatinized before
instead of after the rest of the grain. The gelatinized
grains are more swollen, have thinner capsules, and are
more distorted, particularly at the distal end, than in
L. martagon.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 84 per cent of
the total starch in 30 seconds; in about 72 per cent of
the grains and 94 per cent of the total starch in 1 minute ;
in about 88 per cent of the grains and 98 per cent of the
total starch in 3 minutes; and in about 96 per cent of
the grains and in more than 99 per cent of the total
starch in 5 minutes.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 55
per cent of the entire number of grains and 86 per cent
of the total starch in 15 seconds; in about 81 per cent
of the grains and 95 per cent of the total starch in 30
seconds; in about 86 per cent of the grains and 98 per
cent of the total starch in 1 minute; and in about 95
per cent of the grains and 99 per cent of the total starch
in 3 minutes. Scattered grains remain ungelatinized for
5 minutes or longer.

The reaction with potassium sulphide begins immedi-
ately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 95 per cent of the
total starch in 15 seconds, and in more than 99 per cent

LILIUM.

609

of the grains and total starch in 25 seconds. Rare grains
are resistant for 5 minutes.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 84 per
cent of the grains and 92 per cent of the total starch in
15 seconds; in about 92 per cent of the grains and 97
per cent of the total starch in 30 seconds ; and in about
97 per cent of the grains and 99 per cent of the total
starch in 60 seconds. Eesistant grains remain ungela-
tinized for 5 minutes and longer.

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 90 per cent of the
total starch in 15 seconds; in about 94 per cent of the
grains and 98 per cent of the total starch in 30 seconds ;
and in more than 99 per cent in 45 seconds. Eare re-
sistant grains remain ungelatinized for 5 minutes or
longer.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 60 per cent of
the total starch in 3 minutes; in about 67 per cent of the
grains and 84 per cent of the total starch in 5 minutes ;
and in about 95 per cent of the grains and 98 per cent
of the total starch in 10 minutes. (Chart D 358.)

The reaction with calcium nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 10
per cent of the total starch in 1 minute; in about 51 per
cent of the grains and 90 per cent of the total starch in
3 minutes; in about 68 per cent of the grains and 97 per
cent of the total starch in 5 minutes; and in about 79
per cent of the grains and 99 per cent of the total starch
in 10 minutes. A small area at the distal margin is
very resistant in a number of grains.

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 60 per cent of the
total starch in 1 minute; in about 89 per cent of the
grains and 97 per cent of the total starch in 3 minutes;
and in about 93 per cent of the grains and 99 per cent
of the total starch in 5 minutes.

The reaction with strontium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 77 per cent of the
total starch in 1 minute ; and in about 95 per cent of the
grains and in more than 99 per cent of the total starch in
3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in 0.5 per cent of the
entire number of grains and 3 per cent of the total starch
in 1 minute ; in about 33 per cent of the grains and 66
per cent of the total starch in 3 minutes ; in about 44 per
cent of the grains and 84 per cent of the total starch in
5 minutes ; and in about 78 per cent of the grains and 95
per cent of the total starch in 15 minutes. (Chart D 359.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate number.
The lamelloe are distinct. Gelatinization begins at the
hilum, which enlarges rapidly, especially toward the
proximal end. Two fissures extend obliquely from either
side of the hilum nearly to the distal margin and the
starch included between them is first divided by fine
longitudinal and oblique fissures which, as the grain

swells, separate it into spicules. As the grain continues
to swell this portion is pushed to the distal end and it,
together with the deposit at the distal margin, is divided
by wedge-shaped fissures into a serrated border. Mean-
while, the part at the proximal end and sides forms
a refractive marginal band which shows 2 or 3 faint
lamellar markings. It gradually loses this lamellated
appearance and becomes thinner and more nearly trans-
parent until it is completely gelatinized and only the
capsule is left. The granular starch at the distal end
gradually grows more nearly transparent and is finally
gelatinized, with considerable distortion and infolding
of the capsule at this point. The gelatinized grains are
much swollen, have rather thin capsules, and are very
much distorted at the distal end and very little distorted
at the proximal end.

Comparison of the cobalt-nitrate reactions between
L. maculatum and L. martagon shows :

A bubble is formed at the hilum in many more grains
than in L. martagon, and the lamellae are not so distinct
as in that starch. The fissures extending from either side
of the hilum are shorter and the starch included be-
tween them is divided by longitudinal and oblique fissures
which are not so distinct nor so long as in L. mar-
tagon. It is more quickly gelatinized and is less defi-
nitely granular than in L. martagon and is less frequently
divided into a serrated inner border than in that starch.
The marginal band at the proximal end and sides nearby
is homogeneous-looking, and not lamellated, and is more
refractive than in L. martagon. The gelatinized grains
are as much swollen, have thinner capsules, and are
usually not so distorted at the distal end as in L.
martagon.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 42 per cent of
the entire number of grains and 69 per cent of the total
starch in 1 minute; in about 84 per cent of the grains
and 98 per cent of the total starch in 3 minutes ; and in
about 95 per cent of the grains and 99 per cent of the total
starch in 5 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 33 per cent of the
entire number of grains and 60 per cent of the total
starch in 1 minute; in about 80 per cent of the grains
and 95 per cent of the total starch in 3 minutes ; in about
88 per cent of the grains and 96 per cent of the total
starch in 5 minutes; and in about 95 per cent of the
grains and 99 per cent of the total starch in 15 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in rare grains. The lamellae
become distinct. Gelatinization begins at the hilum,
which swells more rapidly toward the proximal than
toward the distal end. Two fissures extend obliquely
from either side of the hilum about one-half to three-
quarters of the distance between the hilum and the dis-
tal margin. The material included between these two
fissures is divided by distinct branching fissures, except
the portion just distal to the hilum, which is divided into
spicules or bundles of spicules by a double row of fissures
which slant proximally from 2 original fissures on either
side to the longitudinal axis of the grain. These spicules
are gelatinized first and have a residue of scattered re-
fractive granules. The remainder of the fissured portion
is partially gelatinized, and as the grain swells the rest

610

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of this portion forms a small, irregularly granular residue
at the distal end of the grain. This is usually gelatinized
before the marginal portion of the grain. The material
at the proximal and distal margins and sides forms a
refractive, homogeneous-looking band which is rather
thick at first and gradually grows thinner and more nearly
transparent until it is completely gelatinized, leaving
only the capsule. The gelatinized grains are very much
swollen, have rather thick capsules, and are somewhat
distorted, particularly at the distal end.

Comparison of the cupric- chloride reactions between
L. maculatum and L. martagon shows :

A bubble is formed at the hilum in more grains.
The lamellae are more distinct than in L. martagon.
Gelatinization is somewhat different from the process
described under L. martagon. As the hilum and grain
swells there is an invagination at the proximal end
which persists for some time, but is finally pushed out.
This peculiarity is not seen in L. martagon. There is no
division of the portion of the grain just distal to the
hilum. The material included between the 2 fissures
which extend from either side of the hilum is much
more indistinctly fissured, and the granular residue left
after this part of the grain has gelatinized is smaller and
composed of less refractive granules than in L. martagon.
The gelatinized grains are as much swollen, have less cap-
sules, and are more distorted than in L. martagon.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 1 minute; in about 16
per cent of the grains and 52 per cent of the total starch
in 3 minutes; in about 31 per cent of the grains and
76 per cent of the total starch in 5 minutes; in about
50 per cent of the grains and 86 per cent of the total
starch in 15 minutes; in about 68 per cent of the grains
and 89 per cent of the total starch in 30 minutes ; in about
69 per cent of the grains and 90 per cent of the total
starch in 45 minutes ; and about the same in 60 minutes.
(Chart D 360.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
8 per cent of the total starch in 30 seconds ; in about 48
per cent of the grains and 80 per cent of the total starch
in 1 minute; in about 76 per cent of the grains and 97
per cent of the total starch in 3 minutes; and in about
86 per cent of the grains and 98 per cent of the total
starch in 5 minutes.

LlLIUM DALIIANSONI (HYBRID).
(Plate 16. fig. 93; Charts D 354 to D 360.)

HISTOLOQIC PROPERTIES.

The grains are simple and isolated and no compound
grains, such as were seen in both parents, are observed.
The grains are more regular than in either parent, in
this respect more closely resembling L. maculatum.
When irregularities are present they are due to the same
causes as in L. martagon. The conspicuous forms are:
Elongated ovoid with a flattened distal end, pure ovoid,
and ellipsoidal. The additional forms are narrow pyri-
form, broad pyriform, nearly round, clam-shell-shaped,
club-shaped, and oyster-shell-shaped. The grains are
usually not flattened, except the broad forms, and these

when seen on edge have an ovoid form, as in both parents.
In form L. dalhansoni shows a somewhat closer relation-
ship to L. martagon than to L. maculatum.

The hilum is as distinct as in L. martagon and is
more often fissured than in that starch, but not quite so
often as in L. maculatum. The fissures when present
have the forms described in L. maculatum. The hilum
is eccentric from 0.4 to 0.1, usually 0.18, of the longi-
tudinal axis. In the character and the eccentricity of
the hilum L. dalhansoni shows a somewhat closer rela-
tionship to L. maculatum than to L. martagon.

The lamellce are as distinct and as fine as in L. mar-
tagon, but in character and arrangement are the same
as in both parents. The number counted on the larger
grains varies from 50 to 22, usually 38, about the same
as in L. maculatum and in excess of L. martagon.

In the character and arrangement of the lamellae
L. dalhansoni shows a somewhat closer relationship to
L. martagon than to L. maculatum, but in number closer
to the latter.

In size the grains vary from the smaller which are
6 by 5fi., to the larger which are 40 by 26/j., rarely 50
by 30/t, in length and breadth. The common sizes are
30 by 18/t and 30 by 24/t.

In size the large grains of L. dalhansoni are not so
large as in either parent, which are closely alike, but
the dimensions of these and also of the common sizes are
slightly closer to L. martagon than to L. maculatum.

POLABISCOPIC PROPERTIES.

The figure is as distinct and as well defined as in
L. martagon. The lines cross at somewhat less of an
acute angle, and are not quite so often nor so much bent,
as in L. martagon, but more often than in L. maculatum.

The degree of polarization varies from low to high
(value 60), the same as in L. martagon. There are,
as in that starch, very few grains in which it is low and
many in which it is moderate or high. There is very
little variation in a given aspect of an individual grain.

With selenite the quadrants are as well defined, but
somewhat less unequal in size and irregular in shape, than
in L. martagon. The colors are usually pure, as in that
starch.

In the degree of polarization, the character of the
figure, and the appearances with selenite L. dalhansoni
shows a closer relationship to L. martagon than to L.
maculatum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all color
a moderate to deep blue-violet (value 65), more than in
either parent but closer to L. martagon. With 0.125
per cent Lugol's solution the grains all color a light to
moderate blue-violet, more than in either parent, but
closer to L. martagon. After heating in water until the
grains are all gelatinized and then treating with a 2 per
cent Lugol's solution, most of the gelatinized grains color
a light indigo, while in some only the capsule colors a
reddish violet, and the solution colors a deep indigo, as in
L. martagon. If the preparation is boiled for 2 min-
utes and then treated with an excess of a 2 per cent
Lugol's solution, most of the grain-residues are not col-
ored, but a few are colored a very light or a light indigo,
the capsules a reddish violet or a violet, and the solution
a very deep indigo, as in L. martagon.

LILIUM.

611

Qualitatively and quantitatively the reaction with
iodine shows a closer relationship to L. martagon than to
L. maculatum.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes most of them are moderately
and a few moderately to deeply colored (value 55), the
same as in L. martagon and more than in L. maculatum.

With saf ranin the grains all color very lightly at
once, and in 30 minutes most of them are moderately
and a few moderately to deeply colored (value 55), the
same as in L. martagon and more than in L. maculatum.

In the reaction with aniline stains L. dalhansoni
shows a closer relationship to L. martagon than to L.
maculatum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 59° to 60.2° C., and of all is 63° to 64.5°
C., mean 63.9° C. The temperature of gelatinization
of L. dalhansoni is somewhat closer to that of L. macu-
latum than to L. martagon, and nearly exactly midway
between the two.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 36 per
cent of the entire number of grains and 80 per cent of
the total starch in 5 minutes; in about 94 per cent of
the grains and 99 per cent of the total starch in 15 min-
utes ; and in 100 per cent of the grains and total starch
in 30 minutes. (Chart D 354.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in more grains than in either parent.
In this characteristic the hybrid more closely resembles
L. maculatum. The lamellae, as in both parents, are not
visible. Gelatinization begins at the distal margin and
progresses as in L. maculatum, except that the proximal
end is gelatinized immediately in fewer grains than in L.
maculatum, and the portion just distal to the hilum,
which is the last part of the grain to be gelatinized, is
split into two parts in some grains, as in some grains
of L. martagon. The gelatinized grains are as much
swollen, have as thin capsules, and are as much distorted
as in L. maculatum. In this reaction L. dalhansoni
shows qualitatively a closer relationship to L. maculatum
than to L. martagon.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 57 per cent of
the entire number of grains and 90 per cent of the total
starch in 3 minutes ; in about 81 per cent of the grains
and 95 per cent of the total starch in 5 minutes ; and in
about 98 per cent of the grains and in more than 99 per
cent of the total starch in 15 minutes. (Chart D 355.)

The hilum becomes distinct unattended by the forma-
tion of a bubble in any of the grains, in this respect more
nearly resembling L. martagon. The lamellce are as
distinct as in both parents. Gelatinization begins at the
hilum and progresses according to the method described
under L. martagon, except a few grains in which the
process is the same as in L. maculatum.

In this reaction L. dalhansoni shows qualitatively a
somewhat closer relationship to L. martagon than to L.
maculatum.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 65 per cent of the
entire number of grains and 95 per cent of the total starch
in 5 minutes, and in about 93 per cent of the grains and
in more than 99 per cent of the total starch in 15
minutes. (Chart D 356.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in more than 99 per cent
of the grains and total starch in 15 seconds, and in 100
per cent of the grains and total starch in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 96 per cent of
the entire number of grains and 98 per cent of the total
starch in 30 seconds, and in 100 per cent of the grains
and total starch in 45 seconds.

The reaction with hydrochloric acid begins immedi-
ately. Complete gelatinization occurs in more than 99
per cent of the grains and total starch in 15 seconds.
These very rare ungelatinized grains may resist the reac-
tion for 5 minutes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99
per cent of the entire number of grains and total starch
in 10 seconds. The very rare grains are quite resistant.

The hilum becomes distinct in all the grains, unac-
companied by the formation of a bubble in any of the
grains as in L. martagon. The lamella? are as distinct
as in L. martagon. Gelatinization begins at the hilum
and progresses as in L. martagon, except that somewhat
more distinct and more extensive fissuring is noted in
that portion of the grain included between 2 fissures
proceeding from the hilum than in a similar portion of
the grains of L. martagon. This shows that some in-
fluence is due to the other parent, L. maculatum. The
gelatinized grains are as much swollen, have as thin
capsules, and are as much distorted as in L. martagon.
In this reaction L. dalhansoni shows qualitatively a
closer relationship to L. martagon than to L. maculatum.

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 95 per cent of
the total starch in 30 seconds ; in more than 99 per cent
of the grains and total starch in 45 seconds; and in 100
per cent of the grains and total starch in 1 minute.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
86 per cent of the entire number of grains and 96 per
cent of the total starch in 15 seconds; in about 97 per
cent of the grains and 99 per cent of the total starch
in 30 seconds ; and in more than 99 per cent of the grains
and total starch in 1 minute. Very rare grains resist
gelatinization for 5 minutes or longer.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in more than
99 per cent of the grains and total starch in 10 seconds.
Very rare grains are quite resistant.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 91 per
cent of the entire number of grains and 97 per cent of
the total starch in 15 seconds, and in more than 99 per
cent of the grains and total starch in 25 seconds.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 98 per cent of

612

DATA OF PROPERTIES OP STARCHES OP PARENT- AND HYBRID-STOCKS.

the total starch in 15 seconds; in about 96 per cent of
the grains and 99 per cent of the total starch in 30 sec-
onds; and in more than 99 per cent of the grains and
total starch in 45 seconds. Rare resistant grains are
generally gelatinized in 2 minutes.

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs in about 69 per
cent of the entire number of grains and 82 per cent of
the total starch in 3 minutes ; in about 96 per cent of the
grains and 99 per cent of the total starch in 5 minutes ;
and in more than 99 per cent of the grains and total
starch in 10 minutes. (Chart D 358.)

The reaction withcalcium nitrate begins immediately.
Complete gelatinization occurs in about 44 per cent of
the entire number of grains and 84 per cent of the total
starch in 1 minute; in about 85 per cent of the grains
and 98 per cent of the total starch in 3 minutes; and
in about 99 per cent of the grains and in more than 99
per cent of the total starch in 5 minutes.

The reaction with uranium nitrate begins immedi-
ately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 72 per cent of
the total starch in 1 minute ; in about 92 per cent of the
grains and 98 per cent of the total starch in 3 minutes ;
and in about 95 per cent of the grains and 99 per cent
of the total starch in 5 minutes.

The reaction with strontium nitrate begins in 15
seconds. Complete gelatinization occurs in about 71 per
cent of the entire number of grains and 78 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 47 per cent of the
entire number of grains and 58 per cent of the total
starch in 1 minute ; in about 75 per cent of the grains and
95 per cent of the total starch in 3 minutes; and in about
92 per cent of the grains and 98 per cent of the total
starch in 5 minutes. (Chart D 359.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate number, as in
L. martagon. The lamellae also are as distinct as in that
starch. Gelatinization begins at the hilum and proceeds
as in L. martagon, except that the marginal band formed
at the proximal end and sides nearby usually does not
show any lamellar markings as in L. maculatum. The
gelatinized grains are as much swollen, have somewhat
thinner capsules than in L. martagon but not so thin as in
L. maculatum, and are usually as much distorted at the
distal end as in L. martagon. In this reaction L. dalhan-
soni shows qualitatively a somewhat closer relationship to
L. martagon than to L. maculatum.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 81 per cent of
the entire number of grains and 94 per cent of the total
starch in 1 minute, and in more than 99 per cent of the
grains and total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 52 per cent of the
entire number of grains and 78 per cent of the total
starch in 1 minute, and in about 96 per cent of the grains
and in more than 99 per cent of the total starch in 3
minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate minority as in

L. maculatum. The lamellae are as distinct as in L.
martagon. Gelatinization begins at the hilum and pro-
gresses as in L. martagon, except that the fissuring is
not so distinct and the granular residue not so refractive
as in that starch. In these two respects the hybrid
more nearly resembles L. maculatum. The gelatinized
grains are as much swollen, have as thick capsules, and
are as much distorted as in L. martagon. In this reac-
tion L. dalhansoni shows qualitatively a somewhat closer
relationship to L. martagon than to L. maculatum.

The reaction with barium chloride begins immedi-
ately. Complete gelatinization occurs in about 6 per cent
of the entire number of grains and 16 per cent of the total
starch in 1 minute ; in about 66 per cent of the grains and
89 per cent of the total starch in 3 minutes; in about
86 per cent of the grains aoid 97 per cent of the total
starch in 5 minutes; and in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 360.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 56 per
cent of the entire number of grains and 84 per cent of the
total starch in 30 seconds; in about 75 per cent of the
grains and 95 per cent of the total starch in 1 minute;
and in more than 99 per cent of the grains and total
starch in 3 minutes.

27. STAECHES OF LILUM TENUIFOLIUM, L. MABTA-

GON ALBUM, AND L. GOLDEN GLEAM.

Starch of L. martagon album (pollen parent) is de-
scribed on pages 598 to 601.

LlLIUM TENUIFOLIUM (SEED PARENT).

(Plate 16, fig. 94; Charts D 361 to D 366.)

HISTOLOGIC PROPERTIES.

The grains are usually simple in form and isolated,
but there are a very few compound grains and occasional
aggregates. The compound grains belong to one type:
2 very small grains, each consisting of a hilum and
1 or 2 lamellae, become adherent and surrounded by 20
to 30 common secondary lamellae, and attached to the
proximal end of a long grain. The aggregates are in
the forms of doublets or triplets pyramidally arranged.
The grains are usually somewhat irregular and the irregu-
larities are due to the following causes: (1) Small ele-
vations and depressions of the surface, more frequently at
the distal end, but sometimes of the whole surface; (2)
a shifting of the longitudinal axis, with a consequent
curvature in the middle or at the distal end of the grain ;
(3) a large, rounded or pointed protuberance from the
proximal end or from the sides; (4) a greater develop-
ment of one part of the distal end than of the rest. The
conspicuous forms are elongated and pure ovoid, broad
and narrow pyriform, and elliptical with flattened distal
end, or with both ends rounded. The additional forms
are clam-shell-shaped, nearly round, irregularly quadri-
lateral with rounded angles, club-shaped, and triangular
with rounded angles. The broader forms are somewhat
flattened, and when viewed on edge are elongated ovoid
in shape.

The hilum when not fissured or occupied by a cavity
is a distinct, round, or lenticular-shaped spot. It is
usually occupied by a cavity from which 2 delicate fissures
or furrows extend toward the distal end, and is occasion-

LILIUM.

613

ally marked by a small, straight, transverse or oblique
fissure. The hilum is eccentric from 0.33 to 0.12, usually
0.2, of the longitudinal axis.

The lamella are usually fine and not very distinct.
Those directly around the hilum are continuous and have
a round or oval form. The rest have the form of the
outline of the grain, and when near the distal end are less
fine, more distinct, and appear to be discontinuous. There
is often one broad, refractive, and very distinct lamella
situated about two-thirds to three-fourths of the distance
from the hilum to the distal margin which separates the
fine proximal lamellae from those not so fine and more
distinct at the distal end. Sometimes there are 3 or 5
such broad refractive lamellae which divide the fine la-
mella? into bands of varying breadth. The number
counted on the larger grains varies from 30 to 52,
usually 36.

The size of the grains varies from the smaller which
are 5 by 5/i, to the larger which are 50 by 36/i and 50
by 48ju, in length and breadth. The common size is
28 by 21/x.

Comparison of the histologic properties between L.
martagon album and L. tenuifolium shows :

Form: A very few compound grains and aggregates
of the same types as in L. tenuifolium are seen. The
grains are more regular in form, but any irregularities
are due to the same causes as in L. tenuifolium. Pro-
tuberances from the sides or ends of the grain are
much swollen and more rounded than in L. tenuifolium.
The grains are less varied in form, and dome-shaped and
lenticular forms occur which are not seen in L. tenui-
folium. Fewer of the grains are flattened, but when
such grains are viewed on edge their form is the same
as in L. tenuifolium.

The hilum is not so distinct as in L. tenuifolium. It
is less often occupied by a cavity, but somewhat more
often fissured than in L. tenuifolium, and the fissures
have the forms of : (1) A small, straight, transverse line ;
(2) a flying-bird. In a few grains two fissures, appa-
rently on opposite sides of the grain, are observed. The
hilum is somewhat less eccentric, being commonly cen-
tric, usually 0.22 of the longitudinal axis.

The lamellae have the same characteristics and
arrangement as in L. tenuifolium, but they are more
numerous.

In size the grains are somewhat larger than those of
L. tenuifolium, the common size being 30 by 19/x. in
length and breadth.

POIARISCOPIO PROPERTIES.

The figure is distinct and usually well defined. The
lines cross at a very acute angle which does not vary
greatly in size in the different grains, and they are often
very much bent, but rarely bisected.

The degree of polarization varies from low to high
(value 50) ; in most of the grains it is moderate, and in
a few it is low, and in a few others it is high. There is
occasionally some variation in a given aspect of an indi-
vidual grain.

With selenite the quadrants are usually clear-cut.
They are very unequal in size and often irregular in
shape. The colors are usually not pure, the yellow being
less pure than the blue.

Comparison of the polariscopic properties between L.
martagon album and L. tenuifolium shows :

The figure is as distinct and is always well defined,
the lines do not cross at such an acute angle, and are not
so often bent as in L. tenuifolium.

The degree of polarization varies from low to high
(value 65) and there are more grains in which it is high
and fewer in which it is moderate than in L. tenuifolium.
It is much higher than in L. tenuifolium.

With selenite the quadrants are more often clear-cut,
and not so unequal in size nor so often irregular in shape
as in L. tenuifolium. The colors are usually pure in-
stead of the reverse as in L. tenuifolium.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 55), and
the color deepens rapidly until it is very deep and much
more bluish. With 0.125 per cent Lugol's solution the
grains all color a light violet tinged with blue, and the
color deepens very rapidly until it is very deep and much
more bluish. After heating in water until the grains are
all gelatinized and then treating with a 2 per cent Lugol's
solution, the gelatinized grains all color a light indigo,
and the solution a very deep indigo. If the preparation
is boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution, some of the grain-resi-
dues color a very light indigo, but most of them are not
colored, excepting the capsules; the capsules all color a
red or a reddish violet, and the solution a very deep
indigo.

Comparison of the iodine reactions between L. mar-
tagon album and L. tenuifolium shows :

With a 0.25 per cent Lugol's solution the grains color
much more (value 65), and with more of a bluish tint;
so also with a 0.125 per cent Lugol's solution. After
heating in water until the grains are all gelatinized, most
of the gelatinized grains color a light and some a moder-
ate indigo-blue, more than in L. tenuifolium, and the
solution a deep indigo, somewhat less than in L. tenui-
folium. If the preparation is treated with an excess of
a 2 per cent Lugol's solution, more of the grain-residues
color light indigo than in L. tenuifolium; the capsules
and the solution color the same as in L. tenuifolium.

ANILINE REACTIONS.

With gentian1 violet the grains all color very lightly
in 1 minute, and in 30 minutes the majority are moder-
ately and a few deeply colored (value 60). The grains
are usually colored more at the distal than at the proximal
end.

With safranin the grains all color very lightly in 1
minute, and in 30 minutes the majority are moderately
and a very few deeply colored (value 55), less than with
gentian violet. The grains are usually colored more at the
distal than at the proximal end.

Comparison of the aniline reactions between L. mar-
tagon and L. tenuifolium shows :

With gentian violet the grains all color moderate
to deeply (value 55), less than in L. tenuifolium.

With safranin most of the grains color moderately
and a few deeply (value 50), somewhat less than in L.
tenuifolium.

614

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 52° to 53° C., and of all is 55.6° to 56° C.,
mean 55.8° C.

Comparison of the temperature reactions between L.
martagon album and L. tenuifolium shows :

The temperature of gelatinization is higher than
that of L. tenuifolium, 62° to 64° C., mean 63° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 23 per
cent of the entire number of grains and 68 per cent of
the total starch in 5 minutes ; in about 80 per cent of the
grains and 97 per cent of the total starch in 15 minutes;
and in about 98 per cent of the grains and in more than
99 per cent of the total starch in 30 minutes. (Chart
D361.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a majority of the grains. The lamellae
are usually not visible, but in some of the grains they are
moderately distinct. The grains become more refractive
after the addition of the reagent, and the first part of the
grain to show this increased refractivity is a narrow strip
at the margin. Gelatinization begins at one or two
isolated points on the distal margin, and from these
points it extends around the margin, only the extreme
marginal material being affected. Gelatinization is
attended by much swelling and distortion of the capsule.
One or two groups of lamellae at the distal end are
separated from the rest and gelatinized. After this,
gelatinization progresses smoothly inward from all sides.
The last part of the grain to be gelatinized is that just
distal to the hilum. This is invaded by irregular fissures
and appears to be eroded at several points and is finally
completely gelatinized. The gelatinized grains are much
swollen, have rather thick capsules, and are very much
distorted. They bear no resemblance to the form of the
untreated grain.

Comparison of the chloral-hydrate reactions between
L. martagon album and L. temiifolium shows :

A bubble is formed at the hilum in a small minority
of the grains instead of in a majority as in L. tenui-
folium, and the lamellae are never visible. The grain does
not become so refractive after the addition of the re-
agent, and the strip of starch at the margin which first
shows this change is broader than a similar strip in
L. tenuifolium. Gelatinization begins at the distal end
and progresses around the margin more rapidly than in
the interior of the grain, but a wider layer of the marginal
material is gelatinized than in L. tenuifolium. Gela-
tinization is preceded by the formation of shallow depres-
sions in the margin and by a pitted appearance of the
surface of the ungelatinized starch. The last part of
the grain to be gelatinized is, as in L. tenuifolium, the
portion just distal to the hilum, and this is often split
into two pieces which are gelatinized independently of one
another. This is never seen in L. tenuifolium. The
gelatinized grains are as much swollen and have as thick
capsules as in L. tenuifolium. They are even more dis-
torted than in that starch and bear no resemblance to the
form of the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 77 per cent of

the entire number of grains and 95 per cent of the total
starch in 3 minutes ; in about 81 per cent of the grains
and 98 per cent of the total starch in 5 minutes; and in
about 98 per cent of the grains and in more than 99
per cent of the total starch in 15 minutes. (Chart
D362.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in very few. The lamellae
are moderately distinct. The hilum begins to swell much
more rapidly toward the proximal than the distal end
of the grain. Two fissures extend from either side of
the hilum nearly to the distal margin. The starch in-
cluded between them is extensively fissured by a number
of fine branching fissures and is then rapidly gelatinized.
As the grain swells the residue of this starch forms a
refractive granular mass at the distal end which is often
gelatinized before dissolution of the grain. The portion
at the proximal end and sides forms a refractive homo-
geneous-looking band at the margin which is thinner at
the proximal end. It is finally dissolved at this point,
and solution proceeds toward the distal end ; the last part
to be dissolved being the thin capsule at the distal end.

Comparison of the chromic-acid reactions between
L. martagon album and L. tenuifolium shows :

There are as few grains in which a bubble is formed
at the hilum as in L. tcnuifolium, and the lamellse are
more distinct than in that starch. Gelatinization pro-
ceeds in an essentially similar fashion. The differences
noted are that the fissures extending from the hilum on
either side toward the distal end are much shorter and
the material comprehended between them is more dis-
tinctly and somewhat more irregularly fissured, and the
granular residue at the distal end is much less distinctly
granular and is also more resistant, often being nearly the
last part of the grain to be dissolved.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and in more than 99 per
cent of the total starch in 5 minutes. (Chart D 365.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 98 per cent of
the entire number of grains and 99 per cent of the total
starch in 15 seconds, and in 100 per cent of the grains
and total starch in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 88 per cent of the
entire number of grains and 96 per cent of the total
starch in 30 seconds, and in more than 99 per cent of
the grains and total starch in 45 seconds.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 30 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99
per cent of the entire number of grains and total starch in
10 seconds, and in 100 per cent of the grains and total
starch in 15 seconds.

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any. The lamellae
are distinct. Gelatinization begins at the hilum which
swells more rapidly toward the proximal than toward
the distal end. Two fissures extend from either side of

LILIUM.

615

the hilum one-half to three-fourths of the distance
from the hilum to the distal margin, and the starch
comprehended between them is divided by fine, branching
fissures. It then gelatinizes very rapidly, accompanied
by great swelling of the grains. A residue consisting
of many refractive granules is left at the distal margin
of the grains, and this is gelatinized less rapidly, with
considerable infolding and distortion of that part of the
grain. The material at the proximal margin and sides
forms a faintly lamellated, refractive band which grad-
ually becomes thinner and more nearly transparent until
it is gelatinized. The gelatinized grains are much swol-
len, have rather thin capsules, and are very much dis-
torted, particularly at the distal end.

Comparison of the potassium-hydroxide reactions be-
tween L. martagon album and L. tenuifolium shows:

No bubble is formed at the hilum as in L. tenui-
folium. The lamellae are less distinct than in those
grains. The method of gelatinization is very much the
same as in L. tenuifolium. The differences noted are
that the starch included between the 2 fissures which
proceed from the hilum is not so distinctly fissured
and does not gelatinize so rapidly. The residue remain-
ing after gelatinization is not definitely granular, but
is merely an irregular, refractive mass, which is often
the last part of the grain to be gelatinized. The gela-
tinized grains are as much swollen, have as thin capsules,
and are somewhat less distorted than in L. tenuifolium.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 94
per cent of the entire number of grains and 98 per cent
of the total starch in 30 seconds, and in 100 per cent of
the grains and total starch in 1 minute.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
71 per cent of the entire number of grains and 85 per
cent of the total starch in 15 seconds; in about 94 per
cent of the grains and 99 per cent of the total starch in
30 seconds; and in 100 per cent of the grains and total
starch in 1 minute.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 54 per
cent of the entire number of grains and 92 per cent of
the total starch in 15 seconds; in about 65 per cent of
the entire number of grains and 96 per cent of the total
starch in 30 seconds; in about 69 per cent of the grains
and 97 per cent of the total starch in 1 minute; and
in about 79 per cent of the grains and 99 per cent of the
total starch in 3 minutes; little further change for 5
minutes. The outermost layer of the grains in this starch
becomes very refractive and is very resistant, and the
wall remains heavier and is less distorted than in the
starches of the other species.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 86 per
cent of the entire number of grains and 96 per cent
of the total starch in 15 seconds, and in 100 per cent of
the grains and total starch in 30 seconds.

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 96 per cent of
the total starch in 15 seconds; in about 94 per cent of
the grains and 98 per cent of the total starch in 30
seconds; and in more than 99 per cent of the grains

and total starch in 45 seconds. Eare resistant grains
become completely gelatinized in 1 minute and 15
seconds.

The reaction with sodium salicylate begins in 30
seconds. Complete gelatinization occurs in about 43
per cent of the entire number of grains and 53 per cent
of the total starch in 3 minutes; in about 72 per cent
of the grains and 83 per cent of the total starch in 5
minutes ; and in about 99 per cent of the grains and in
more than 99 per cent of the total starch in 10 minutes.
( Chart D 363.)

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 71 per cent of
the total starch in 1 minute ; in about 79 per cent of the
grains and 98 per cent of the total starch in 3 minutes;
and in about 98 per cent of the grains and in more than
99 per cent of the total starch in 5 minutes.

The reaction with uranium nitrate begins in 15
seconds. Complete gelatinization occurs in about 73 per
cent of the entire number of grains and 83 per cent of
the total starch in 1 minute, and in about 98 per cent
of the grains and in more than 99 per cent of the total
starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 96 per cent of
the total starch in 1 minute, and in 100 per cent of the
grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 64 per cent of
the entire number of grains and 71 per cent of the total
starch in 1 minute ; in about 70 per cent of the grains
and 95 per cent of the total starch in 3 minutes; and
in about 95 per cent of the grains and 98 per cent of
the total starch in 5 minutes.

The hilum becomes distinct in all, attended by the
formation of a bubble in a majority of the grains. The
lamellae are distinct. Gelatinization begins at the hilum,
which swells toward the proximal end and 2 short fis-
sures proceed obliquely from either side of the hilum
in the direction of the distal margin. The starch be-
tween these 2 fissures is divided by very distinct, rather
irregular longitudinal and oblique fissures which divide
it into granules. It is then quickly gelatinized, leaving
a small granular residue at the distal end. The starch
at the proximal end and sides, meanwhile, is pushed to
the margin, where it forms a refractive, indistinctly
lamellated band which soon loses its lamellated appear-
ance and rapidly grows thinner and more nearly trans-
parent until it is gelatinized. The small granular mass
at the distal end is later gelatinized with some infolding
and distortion of the capsule at this point. The gela-
tinized grains are much swollen, have moderately thin
capsules, and are usually not greatly distorted, but some-
times are considerably distorted at the distal end.

Comparison of the cobalt-nitrate reactions between
L. martagon album and L. tenuifolium shows :

A bubble is not so often formed at the hilum, but
the lamellae are as distinct as in L. tenuifolium. Gela-
tinization begins at the hilum, which swells especially
toward the proximal end, and unlike in L. tenuifolium
becomes invaginated at first and later is pushed out.
Two fissures extend obliquely from either side of the

616

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

hilum toward the distal margin, the material between
them is less rapidly gelatinized and less distinctly fis-
sured than in L, tenuifolium, and forms a larger granu-
lar mass at the distal end of the grains, than in that
starch. This mass as the grain swells is divided by
wedge-shaped fissures into a serrated inner border to the
marginal band of material at the distal end, and this is
not seen in any of the grains of L. tenuifolium. Other-
wise the process of gelatinization is the same in the two
starches. The gelatinized grains are as much swollen,
do not have such thin capsules, and are much more dis-
torted at the distal end than in that starch.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 67 per cent of the
entire number of grains and 90 per cent of the total
starch in 1 minute, and in 99 per cent of the grains and
more than 99 per cent of the total starch in 3 minutes.

The reaction with cupric chloride begins imme-
diately. Complete gelatinizatiou occurs in about 57 per
cent of the entire number of grains and 70 per cent of
the total starch in 1 minute ; in about 80 per cent of the
grains and 95 per cent of the total starch in 3 minutes ;
and in about 98 per cent of the grains and 99 per cent
of the total starch in 5 minutes.

The hilum becomes distinct, attended by the forma-
tion of a bubble in the majority of the grains. The
lamellae are very distinct. Gelatinization begins at the
hilum, which swells more rapidly in the direction of the
proximal than the distal end. As it swells an invagina-
tion pushes in from either side, but is later pushed out
again. Two fissures extend obliquely from either side of
the hilum about three-fourths of the distance from the
hilum to the margin. The starch included between
them becomes a mass of irregular granules into which
3 or 4 rather indistinct fissures extend. This gela-
tinizes comparatively slowly and leaves rather a large
residue of refractive indistinctly granular material at
the distal end of the grain. The starch at the proxi-
mal and distal margins and sides forms a rather thick,
homogeneous-looking, refractive band which gradually
grows thinner and more nearly transparent until it is
gelatinized, leaving only the capsule. The refractive
granular mass at the distal margin is the last to be gela-
tinized. The gelatinized grains are much swollen, have
rather thick capsules, and are greatly distorted especially
at the distal end.

Comparison of the cupric-cJiloride reactions between
L. martagon album and L, tenuifolium shows :

A bubble is less often formed at the hilum, and the
lamellae are less distinct, than in L. tenuifolium. Gela-
tinization is not very different from the process noted in
L. tenuifolium. The differences are that the starch in-
cluded between the 2 original fissures which extend
from the hilum is more distinctly fissured, is gelatinized
more easily, and leaves a smaller granular refractive
residue at the distal end which is usually gelatinized
before instead of after the marginal material. The
starch at the margin forms a thicker and less refractive
band than in L. tenuifolium. The gelatinized grains are
as much swollen, have as thick capsules, and are some-
what more distorted than in L. martagon album.

The reaction with barium chloride begins imme-
diately. Complete gelatinization occurs in about 61
per cent of the entire number of grains and 66 per cent

of the total starch in 1 minute; in about 72 per cent
of the grains and 88 per cent of the total starch in 3
minutes ; in about 88 per cent of the grains and 96 per
cent of the total starch in 5 minutes; and in about 99
per cent of the grains and in more than 99 per cent of the
total starch in 15 minutes. (Chart D 364.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 66 per
cent of the entire number of grains and 90 per cent of
the total starch in 30 seconds; in about 85 per cent of
the grains and 97 per cent of the total starch in 1 minute ;
and in 100 per cent of the grains and total starch in
3 minutes.

LlLIUM GOLDEN GLEAM (HYBRID).

(Plate 16, fig. 96; Charts D 361 to D 366.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
A very few compound grains of the type described under
both parents occur, but no aggregates are seen. The
grains are more irregular in form than in either parent,
and in this characteristic show a closer resemblance to
L. tenuifolium than to L. martagon album. The irregu-
larities are due to the following causes: (1) Small de-
pressions and elevations in the surface, usually more
numerous at the distal end; (2) a rounded or pointed
protuberance from either side or from proximal end;
(3) the greater development of one part of the distal end
than of the rest, all of which causes with the addition of
one or two others are evident in both parents. The con-
spicuous forms are pure and elongated ovoid, ellipsoidal
with flattened or rounded distal end, and both broad and
narrow pyriform. The additional forms are clam-shell-
shaped, club-shaped, nearly round, oyster-shell-shaped,
and finger-shaped grains. The broad, flattened forms are
not quite so numerous as in L. tenuifolium, but more
numerous than in L. martagon album. In form L. gol-
den gleam shows a closer relationship to L. tenuifolium
than to L. martagon album.

The hilum when not fissured is as distinct as in L.
tenuifolium and is more often and more extensively
fissured than in either parent, and in this respect is
somewhat closer to L. martagon album than to L. tenui-
folium. The fissures have the following forms: (1) A
single, straight, transverse or oblique line; (2) cruciate,
Y-, or T-shaped; (3) a flying-bird figure. The hilum is
eccentric from 0.4 to 0.18, usually 0.27, of the longi-
tudinal axis.

In the character of the hilum when not fissured and
in eccentricity L. golden gleam shows a closer relation-
ship to L. tenuifolium than to L. martagon album. The
hilum in the hybrid is much more fissured than in either
parent. Those of the latter resemble one another more
closely than the hila of the hybrid resemble those of
either parent. Eccentricity is less than in either parent.

The lamella; are not distinct and not so fine as in
either parent. In arrangement they are the same as in
both parents. The number counted on the larger grains
varies from 20 to 30, usually 25, which is distinctly less
than in either parent.

The lamellae do not resemble those of either parent so
closely as the parents resemble one another, but, on the
whole, are more closely related to L. tenuifolium.

LILIUM.

617

In size the grains vary from the smaller which are
6 by 6fi, to the larger which are 40 by 30/u, and 44 by
40^», in length and breadth. The common size is 28
by 19^.

In size L. golden gleam shows a closer relationship to
L. tenuifolium than to L. martagon album.

POLARISCOPIC PROPERTIES.

The figure is as distinct and more often well defined
than in L. tenuifolium, but not so often as in L. martagon
album. The lines cross at a very acute angle, as in
I. tenuifolium, which does not vary greatly in size in the
different grains. They are somewhat more often bent
than in L. tenuifolium and much more than in L. mar-
tagon album, but are not often bisected.

The degree of polarization varies from low to high
(value 45), somewhat less than in L. tenuifolium and
much less than in L. martagon album, as there are fewer
grains in which it is high than in either parent. There
is as in L. tenuifolium some variation in a given aspect
of an individual grain.

With selenite the quadrants are more often clear-cut
and somewhat more irregular in shape than in that starch.
The colors are not so often pure as in L. tenuifolium.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite L. golden gleam
shows qualitatively a closer relationship to L. tenuifolium
than to L. martagon album.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 50), somewhat less
than in L. tenuifolium and much less than in L. martagon
album. With 0.125 per cent Lugol's solution the grains
all color a light blue-violet, less than in either parent.
After heating in water until the grains are all gela-
tinized, most of the gelatinized grains • color a light
indigo-blue, and the solution a very deep indigo-blue,
as in L. tenuifolium. If the preparation is boiled for 2
minutes and then treated with an excess of a 2 per cent
Lugol's solution, some of the grain-residues color a very
light indigo, but most of them are not colored except in
the capsules; the capsules color a red or reddish violet,
and the solution a very deep indigo-blue, as in L. tenui-
folium. Qualitatively and quantitatively the reactions
with iodine show a closer relationship to L. tenuifolium
than to L. martagon album.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
in 1 minute, and in 30 minutes the majority are light
to moderately and a few deeply colored (value 45), less
than in either parent but closer to L. martagon album.
The grains are usually colored more at the distal than
at the proximal end as in both parents.

With safranin the grains all color very lightly in 1
minute, and in 30 minutes the majority are light to
moderately colored and a few deeply colored (value 48),
less than in either parent but nearer to L. martagon
album. The grains are usually colored more at the distal
than at the proximal end.

In the reactions with aniline stains L. golden gleam
shows a closer relationship to L. martagon album than to
L. tenuifolium.
16

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 53° to 54.4° C., and of all 57° to
58.7° C.; the mean is 57.8° C. The temperature of
gelatinization of L. golden gleam is intermediate between
that of L. tenuifolium and L. martagon album, but is
closer to L. tenuifolium than to L. martagon album.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 29 per
cent of the entire number of grains and 52 per cent of
the total starch in 5 minutes; in about 65 per cent of
the grains and 83 per cent of the total starch in 15
minutes; and in about 91 per cent of the grains and
97 per cent of the total starch in 30 minutes. (Chart
D361.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in more grains than in either parent, in
which characteristic the hybrid shows a closer relation-
ship to L. tenuifolium. The lamella, as in L. martagon
album, are never visible. The grain becomes more re-
fractive, the first part to show this change, as in L. mar-
tagon album, is & rather broad strip at the margin.
Gelatinization begins at the corners of the distal margin
and progresses as in L. martagon album, except that the
portion of the grain just distal to the hilum, which is the
last to be gelatinized, is not so often split into two pieces
before it is broken down. The gelatinized grains are as
much swollen and have as thick capsules as in both
parents and are as much distorted as in L. martagon
album, but not so much as in L. tenuifolium. In this
reaction L. golden gleam shows qualitatively a closer
relationship to L. martagon album than to L. tenuifolium.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 90 per cent of the
entire number of grains and 98 per cent of the total
starch in 3 minutes, and in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 362.)

The hilum, as in both parents, becomes distinct in all
the grains, attended by the formation of a bubble in
very rare grains. The lamellae are as distinct as in L.
tenuifolium. Gelatinization begins at the hilum and
progresses as in L. tenuifolium, except that the material
comprehended between the 2 fissures is less distinctly
and even more irregularly fissured, and is even less re-
sistant and more rapidly gelatinized, than the corre-
sponding part of the grains of L. tenuifolium.

In this reaction L. golden gleam shows qualitatively a
somewhat closer relationship to L. tenuifolium than to
L. martagon album.

The reaction with pyrogallic acid begins immedi-
ately. Complete gelatinization occurs in about 96 per
cent of the entire number of grains and in more than 99
per cent of the total starch in 5 minutes. ( Chart D 366. )

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in more than 99 per cent
of the grains and total starch in 15 seconds, and in 100
per cent of the grains and total starch in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 94 per cent of
the entire number of grains and 98 per cent of the total

618

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

starch in 30 seconds, and in 100 per cent of the grains
and total starch in 45 seconds.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 99 per
cent of the entire number of grains and in more than

99 per cent of the total starch in 15 seconds, and in 100
per cent of the grains and total starch in 30 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 10 seconds.

The hilum becomes more distinct in all the grains,
unattended by the formation of a bubble, as in both
parents. The lamellae are distinct as in L. tenuifolium.
Gelatinization begins at the hilum and progresses as in
L. tenuifolium, except that the material comprehended
between the 2 fissures which proceed from either side of
the hilum is not so distinctly nor so irregularly fissured,
and the granules composing the residue at the distal
margin are not so refractive, showing the influence of
L. martagon album. A few grains are gelatinized ex-
actly as in L. martagon album. The gelatinized grains
are not so much swollen as in either parent, have rather
thick instead of fine capsules, and are not so much dis-
torted as in L. tenuifolium but as much as in L. mar-
tagon album.

In this reaction L. golden gleam shows qualitatively
a somewhat closer relationship to L. tenuifolium than to
L. martagon album.

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 99 per cent of
the total starch in 30 seconds, and in all but very rare
grains (more than 99 per cent) and total starch in
1 minute.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
96 per cent of the entire number of grains and 99 per
cent of the total starch in 15 seconds, and in more than

100 per cent of the grains and total starch in 30 seconds.
The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 92 per
cent of the entire number of grains and 99 per cent of the
total starch in 15 seconds, and in about 94 per cent of
the grains and in more than 99 per cent of the total
starch in 30 seconds ; little further change is observed in 5
minutes and longer.

The reagent has the same effect on the outermost
layers of the grain as is noted for a larger percentage of
grains in L. tenuifolium, but is not observed in L.
martagon album.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 15 seconds.

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 99 per cent of
the total starch in 15 seconds ; in about 99 per cent of the
grains and in more than 99 per cent of the total starch
in 30 seconds; and in 100 per cent of the grains and
total starch in 60 seconds.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 54 per
cent of the entire number of grains and 63 per cent of the
total starch in 3 minutes; in about 85 per cent of the

grains and 93 per cent of the total starch in 5 minutes ;
and in about 99 per cent of the grains and in more than
99 per cent of the total starch in 10 minutes. (Chart
D 363.)

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 91 per cent of
the total starch in 1 minute; in about 89 per cent of
the grains and 98 per cent of the total starch in 3 min-
utes; and in more than 99 per cent of the grains and
total starch in 5 minutes.

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 88 per cent of the
total starch in 1 minute, and in more than 99 per cent
of the grains and total starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 92 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 66 per cent of the
entire number of grains and 75 per cent of the total starch
in 1 minute; in about 94 per cent of the grains and in
more than 99 per cent of the total starch in 3 minutes ;
and in 100 per cent of the grains and total starch in
5 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in as many grains as in
L. tenuifolium and more than in L. martagon album.
The lamella; are distinct as in both parents. Gelatiniza-
tion begins at the hilum and proceeds as in L. tenui-
folium, except that in some grains the starch included
between the 2 fissures which proceed from the hilum is
less quickly gelatinized and more indistinctly and more
irregularly fissured than in L. tenuifolium, but the same
as in L. martagon album. The gelatinized grains are
as much swollen, have as thin capsules, and are as little
distorted as in L. tenuifolium.

In this reaction L. golden gleam shows qualitatively
a closer relationship to L. tenuifolium than to L. marta-
gon album.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 92 per cent of
the entire number of grains and 99 per cent of the total
starch in 1 minute, and in 100 per cent of the grains
and total starch in 3 minutes.

The reaction with cupric chloride begins immedi-
ately. Complete gelatinization occurs in about 65 per
cent of the entire number of grains and 82 per cent of
the total starch in 1 minute ; in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 3 minutes ; and in more than 99 per cent of the grains
and total starch in 5 minutes.

The hilum becomes distinct, attended by the forma-
tion of a bubble in the great majority of the grains, as in
L. tenuifolium. The lamellae arc usually not so distinct
as in either parent, in this respect more nearly resem-
bling L. martagon album. Gelatinization begins at the
hilum and progresses as in L. tenuifolium. The gela-
tinized grains are as much swollen, have as thick capsules,
and are as much distorted as in L. tenuifolium. In this

LILIUM.

619

reaction L. golden gleam shows qualitatively a closer
relationship to L. tenuifolium than to L. martagon
album.

The reaction with barium chloride begins immedi-
ately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 82 per cent of the
total starch in 1 minute; in about 97 per cent of the
grains and 99 per cent of the total starch in 3 minutes ;
and in about 98 per cent of the grains and in more than
99 per cent of the total starch in 5 minutes. (Chart
D 349.)

The reaction with mercuric chloride begins immedi-
ately. Complete gelatinization occurs in about 71 per
cent of the entire number of grains and 84 per cent of
the total starch in 30 seconds ; in about 91 per cent of the
grains and 98 per cent of the total starch in 1 minute;
and in 100 per cent of the grains and total starch in 3
minutes.

28. STARCHES OF LILIUM CHALCEDONICUM, L. CANDI-

DUMj AND L. TESTACEUM.

LlLIUM CHALCEDONICUM (SEED PARENT).

(Plate 17, fig. 97; Charts D 367 to D 372.)

HISTOLOGIC PBOPEBTIES.

In form the grains are simple and isolated, but
neither compound grains nor aggregates is seen. They
are usually regular in form, and any irregularities which
occur are due to the following causes : ( 1 ) A greater
development of one part of the distal end than the rest ;
(2) small, shallow depressions and elevations of the dis-
tal surface and margin; (3) a low rounded protuberance
from one side. The conspicuous forms are narrow
pointed ovoid, broad ovoid, and regular and irregular
pyriform. There are also clam-shell-shaped, triangu-
lar, and quadrilateral forms with rounded angles, and
nearly round. The grains are usually narrower and
more pointed at the proximal end'than at the distal end.
Some of the broader forms are flattened, and when viewed
on edge have an elongated elliptical or ovoid shape.

The hilum is a somewhat indistinct, small, round,
or rarely, lenticular spot which is occasionally fissured.
The fissure is always in the form of a short or long,
straight, transverse line. The hilum is eccentric from
0.33 to 0.09, usually 0.13, of the longitudinal axis.

The lamellce are rather fine, distinct rings, which near
the hilum are round or oval in form. In other parts
they have in general the form of the outline of the grain
and appear to be discontinuous. They are often some-
what irregular, having a wavy or undulating character.
There is usually one broad, refractive lamella, about one-
half to two-thirds of the distance from the hilum to the
distal margin, which divides the finer proximal lamella;
from those not so fine at the distal end. There are some-
times three or four such broad refractive lamella; which
divide the finer lamellae into bands of varying breadth.
The number of lamella; counted on the larger grains
varies from 33 to 53, usually 45.

In size the grains vary from the smaller which are
1 by 5/j., to the larger elongated forms which are 60 by
32ji, rarely 76 by 50/x, in length and breadth, and the
larger broad forms which are 90 by 80/*, rarely, 69 by
61/K, in length and breadth. The common sizes are 44
by 26,* and 50 by 45/u..

POLABISCOPIC PBOPEBTIES.

The figure is usually distinct, but is not very well
defined. The lines are thick and cross rarely at right
angles, and usually at acute angles of varying size. They
are often bent and are sometimes bisected. The figure is
sometimes in the form of a conjugate hyperbola, or of a
long line bisected at both ends.

The degree of polarization varies from low to high
(value 60). In most of the grains it is moderate or mod-
erate to high. There is some variation in a given aspect
of the individual grain.

With selenite the quadrants are not well defined, very
unequal in size, and often irregular in shape. The colors
are often pure ; the yellow is less often pure than the blue.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 55). The color
deepens rapidly until it is very deep and more bluish.
With 0.125 per cent Lugol's solution the grains all color
a light to moderate violet tinged with blue. The color
deepens rapidly until it is deep and much more bluish.
After heating in water until all the grains are completely
gelatinized and then treating with a 2 per cent Lugol's
solution, the gelatinized grains all color a moderate or a
moderate to deep indigo, and the solution a moderate
to deep indigo. If the preparation is boiled for 2 min-
utes and then treated with an excess of a 2 per cent
Lugol's solution, the grain-residues all color a very light
or a light indigo ; the capsules a red or a reddish violet ;
and the solution a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes the majority are moderately
and a few deeply colored (value 60). In many grains the
distal end is more deeply colored than the rest of the
grain.

With safranin the grains all color very lightly at
once, and in 30 minutes the majority are moderately and
a few deeply colored ( value 65 ) , more than with gentian
violet. In many grains the distal end is more deeply
colored than the rest of the grain.

TEMPEBATUBE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 59.2° to 61° C., and of all in 63° to
64° C., the mean is 63.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 8 per cent of
the entire number of grains and 54 per cent of the total
starch in 5 minutes; in about 70 per cent of the grains
and 90 per cent of the total starch in 15 minutes; and in
about 94 per cent of the grains and 97 per cent of the
total starch in 30 minutes. (Chart D 367.)

The hilum becomes distinct, attended by the forma-
tion of a small bubble in a moderate minority of the
grains. The lamella; are not visible in any of the grains.
The grains become more refractive after the addition of
the reagent and the first part of the grain to show this
change is a broad strip of starch at the margin. Gela-
tinization begins at several points on the distal mar-
gin and then, quickly, at the proximal end. It pro-

620

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

gresses from these two points, preceded by small fissures
which invade the ungelatinized starch and separate off
small pieces which are then gelatinized. The last part
of the grain to be gelatinized is that just distal to the
hilum, and this is never split into two pieces, but is
slowly gelatinized, as a whole, in the same manner as the
rest of the grain. The gelatinized grains are much
swollen, have rather thin capsules, and are greatly dis-
torted ; they do not bear any resemblance to the form of
the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 46 per cent of
the entire number of grains and 85 per cent of the total
starch in 3 minutes; in about 61 per cent of the grains
and 89 per cent of the total starch in 5 minutes ; and in
about 94 per cent of the grains and 99 per cent of the
total starch in 15 minutes. (Chart D 368.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a few. The lamellae are
distinct. Gelatinization begins at the hilum, which
swells more rapidly proximally than distally. Two fis-
sures extend from either side of the hilum about three-
fourths of the distance from the hilum to the distal
margin, and the starch included between them is broken
up into refractive irregular spicules by many distinct
and irregularly branching fissures. The deposit at the
proximal and distal margins and sides meanwhile forms
a refractive, homogeneous-looking band, which is thin-
ner at the proximal end than elsewhere. The inner
spicular portion is now gelatinized, causing the grain
to swell and leaving a residue of scattered refractive
granules which are especially numerous at the distal end.
The capsule and the marginal starch are dissolved at the
distal end, and a broad band showing traces of a lamellar
structure separates off from the inner granular part of
the grain. This is dissolved and then the rest of the
capsules, the inner granular part of the grain often being
the last to dissolve.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 11 per cent of the
entire number of grains and 78 per cent of the total
starch in 5 minutes; in about 67 per cent of the grains
and 95 per cent of the total starch in 15 minutes; and
in about 85 per cent of the grains and 98 per cent of the
total starch in 30 minutes. (Chart D 369.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 94 per cent of
the entire number of grains and 98 per cent of the total
starch in 15 seconds, and in more than 99 per cent of
the grains and total starch in 30 seconds. The rare scat-
tered grains ungelatinized in 30 seconds may resist gela-
tinization for 5 minutes or longer.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 86 per cent of
the entire number of grains and 95 per cent of the total
starch in 30 seconds, and in more than 99 per cent of
the grains and total starch in 1 minute.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 91 per
cent of the entire number of grains and 95 per cent of
the total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 30 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99

per cent of the entire number of grains and total starch
in 10 seconds, and in 100 per cent of the grains and total
starch in 15 seconds.

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any. The
lamellae are distinct. The hilum is slightly distinct, and
a fissure extends from either side one-half to three-
fourths of the distance from the hilum to the distal
margin. The portion included between these 2 fissures
is streaked with very fine, branching fissures which are
very numerous and become more and more distinct as
the grain swells. In some grains the portion imme-
diately distal to the hilum is divided into several divisions
by a double row of fissures which slant proximally from
the 2 original fissures extending from the hilum to the
longitudinal axis of the grain. These divisions are
quickly gelatinized and leave a residue of refractive
granules. The rest of the fissured distal starch gela-
tinizes comparatively slowly, the fissures becoming more
and more distinct. As the grain swells some of these
fissures open out, dividing the starch into irregular
pyramidal divisions and so forming a serrated inner
border to the distal margin. The divisions are each
fissured and may be divided into spicules. They remain
for some little time and are finally gelatinized with
much infolding and distortion of the capsule. The
granules remaining from the gelatinization of the upper
part of the starch distal to the hilum are also slowly
gelatinized. The portion at the proximal margin and
sides forms a rather thick, homogeneous-looking, refrac-
tive band which is slowly gelatinized. The gelatinized
grains are greatly swollen, have thick capsules, and are
very much distorted, particularly at the distal end, but
sometimes in all parts of the capsule.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 85 per cent of
the total starch in 30 seconds ; in about 95 per cent of the
grains and 99 per cent of the total starch in 1 minute;
and in more than 99 per cent of the grains and total
starch in 3 minutes. Bare resistant grains remain un-
gelatinized for 5 minutes or longer.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 53
per cent of the entire number of grains and 73 per cent
of the total starch in 15 seconds; in about 75 per cent
of the grains and 95 per cent of the total starch in 30
seconds; and in about 99 per cent of the grains and
in more than 99 per cent of the total starch in 1 minute.
Very rare grains remain ungelatinized for 2 minutes.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 99 per cent of the
total starch in 15 seconds. Very rare grains may resist
gelatinization for 5 minutes or longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 79 per
cent of the entire number of grains and 94 per cent of
the total starch in 15 seconds, and in about 96 per cent
of the grains and 99 per cent of the total starch in 30
seconds. Eare resistant grains may remain ungelatinized
for 5 minutes or longer.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 71 per

LILIUM.

621

cent of the entire number of grains and 88 per cent of
the total starch in 15 seconds; in about 86 per cent of the
grains and 97 per cent of the total starch in 30 seconds;
and in about 97 per cent of the grains and in more than
99 per cent of the total starch in 45 seconds. Rare resist-
ant grains remain ungelatinized for 5 minutes or longer.

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 40 per cent of
the total starch in 3 minutes ; in about 67 per cent of the
grains and 90 per cent of the total starch in 5 minutes;
and in about 99 per cent of the grains and in more
than 99 per cent of the total starch in 10 minutes. (Chart
D370.)

The reaction with calcium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 24 per cent of
the total starch in 1 minute; in about 76 per cent of
the grains and 95 per cent of the total starch in 3 min-
utes ; and in about 95 per cent of the grains and in more
than 99 per cent of the total starch in 5 minutes.

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 45 per cent of
the total starch in 1 minute, and in about 99 per cent of
the grains and in more than 99 per cent of the total starch
in 3 minutes.

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 27 per cent of the entire number of grains and
54 per cent of the total starch in 1 minute, and in about
97 per cent of the grains and 98 per cent of the total
starch in 3 minutes.

The reaction with cobalt nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and
10 per cent of the total starch in 1 minute; in about 60
per cent of the grains and 90 per cent of the total starch
in 3 minutes; in about 69 per cent of the grains and
95 per cent of the total starch in 5 minutes ; and in about
95 per cent of the grains and 99 per cent of the total
starch in 15 minutes. (Chart D 371.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a great majority. The
lamella? are moderately distinct. Gelatinization begins
at the hilum which swells more in the direction of the
proximal end than toward the distal end. Two fissures
extend obliquely from either side of the hilum about
three-fourths of the distance from the hilum to the distal
margin. The portion of the grain included between
these two fissures is in turn traversed by many fine
longitudinal and oblique fissures, which open out as the
grain swells and so divide the portion that it forms
a serrated border just above the distal marginal starch.
The divisions of this border are in turn fissured and be-
come granular, and as the grain continues to swell they
all coalesce and form an irregular granular mass at the
distal end of the swollen grain. The starch at the proxi-
mal and distal margins and sides forms a homogeneous-
looking, refractive band which gradually grows smaller
and more nearly transparent and is finally gelatinized.
The granular mass at the distal end is often the last part
of the grain to be completely gelatinized, a process which
is accompanied by much infolding and distention of the

capsule at this point. The gelatinized grains are very
much swollen, have rather thick capsules, and are very
much distorted at the distal end, but only slightly dis-
torted at the proximal end.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 70 per cent of
the entire number of grains and 86 per cent of the total
starch in 1 minute, and in about 98 per cent of the grains
and 99 per cent of the total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 20 per cent of
the entire number of grains and 44 per cent of the total
starch in 1 minute; in about 86 per cent of the grains
and 98 per cent of the total starch in 3 minutes ; and in
more than 99 per cent of the grains and total starch in
5 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a large minority. The
lamella? are distinct. Gelatinization begins at the hilum
which enlarges more rapidly toward the proximal than
toward the distal end. The proximal end is after a time
deeply invaginated and later pushed out again during
the progress of gelatinization. Two fissures extend
obliquely from either side of the hilum about three-
fourths of the distance from the hilum to the distal
margin and the portion included between them is divided
by many irregular, branching fissures into a mass of
granules which in part are gelatinized rapidly, leav-
ing a residue of refractive granules at the distal end.
These are gelatinized comparatively slowly, but usually
before the marginal material. The marginal starch forms
a thick, refractive, homogeneous-looking band, which
slowly grows thinner and more nearly transparent until
it is gelatinized. The gelatinized grains are much swol-
len, have thick capsules, and are greatly distorted, usually
especially at the distal end, but sometimes in all parts of
the grain.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 8
per cent of the total starch in 1 minute ; in about 31 per
cent of the grains and 71 per cent of the total starch in
3 minutes; in about 73 per cent of the grains and 89
per cent of the total starch in 5 minutes; and in about
90 per cent of the grains and 96 per cent of the total
starch in 15 minutes. (Chart D 372.)

The reaction with mercuric chloride begins in 15
seconds. Complete gelatinization occurs in about 4
per cent of the entire number of grains and 25 per cent
of the total starch in 30 seconds; in about 72 per cent
of the grains and 92 per cent of the total starch in 1 min-
ute; and in about 99 per cent of the grains and in more
than 99 per cent of the total starch in 3 minutes.

LILIUM CANDIDUM (POLLEN PARENT).

(Plate 17, fig. 98; Charts D 367 to D 372.)

HISTOLOQIC PROPERTIES.

In form the grains are always simple and isolated.
There are no compound grains nor aggregates, but there
are occasional simple grains which have one or two pres-
sure facets on the distal end, so indicating the previous
existence of aggregates. A larger majority of the grains
are regular than in L. chalcedonicum, and any irregu-
larities which may occur are due to the same causes as are

622

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

described for that starch. The conspicuous forms are
broad and narrow ovoid, and ellipsoidal with flattened
or rounded distal end. The additional forms are pyri-
form, clam-shell-shaped, triangular with rounded base,
and nearly round. The tendency of the grain to be
narower at the proximal than at the distal end which is
so marked in L. chalcedonicum is present in this starch,
but is not so marked. The broad forms are somewhat
flattened as in L. chalcedonicum and when seen on edge
have an elongated ovoid or ellipsoidal shape.

The liilum as in L. chalcedonicum is a small rather
indistinct, round, or lenticular spot. It is more often
fissured than in L. chalcedonicum, but the fissures have
the same form, except that they may be curved instead
of straight. The hilum is eccentric from 0.4 to 0.03,
commonly 0.17, of the longitudinal axis. It is usually
somewhat less eccentric than that of the grains of L.
chalcedonicum.

The lamellae are as fine but somewhat more distinct
than those of L. chalcedonicum. The broad refractive la-
mellae described under L. chalcedonicum are more numer-
ous than in this starch, and there is often a band of
3 or 4 such lamelloa across the distal one-third of the
grain. Otherwise they are the same as those of L. chal-
cedonicum. The number counted on the larger grains
varies from 24 to 46, usually 42, somewhat less than in
the other parent.

In size the grains vary from the smaller which are
6 by 6/x, to the larger broad forms which are 64 by 50/t,
and the larger narrow forms which are 64 by 30/n, in
length and breadth. The common size is 40 by SO/*.
The sizes of the corresponding types are less than those
of either parent.

POLARISCOPIC PROPERTIES.

The figure is as distinct as in L. chalcedonicum and
somewhat better defined. The lines more often cross at a
right angle than in L. chalcedonicum, or at an acute
angle whose size varies less in different grains than in
that starch. They are less often bent or bisected than in
L. chalcedonicum. The figure, also, is less often in the
form of a conjugate hyperbole, or of a long line bisected
at both ends than in that starch.

The degree of polarization varies from low to high
(value 65), more than in L. chalcedonicum, as there
are more grains in which it is high and fewer in which
it is moderate than in that starch. There is the same
amount of variation in a given aspect of an individual
grain.

With selenite the quadrants are somewhat more clear-
cut, and are less unequal in size and irregular in shape.
The colors are more often pure than in L. chalcedonicum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate to deep blue violet (value 65), more than in
L. chalcedonicum. The color deepens very rapidly until
it is very deep and more bluish. With 0.125 per cent
Lugol's solution the grains all color a moderate violet
tinged with blue, more than in L. chalcedonicum. The
color deepens rapidly until it is very deep and more
bluish. After heating in water until the grains are all
completely gelatinized and treating with a 2 per cent
Lugol's solution, the gelatinized grains all color a moder-
ate indigo, less than in L. chalcedonicum, and the solution

a deep indigo, more than in L. chalcedonicum. If the
preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, the
majority of the grain-residues color a very light indigo,
less than in L. chalcedonicum, and some do not color at
all ; the capsules a red or a reddish violet as in L. chalce-
donicum; and the solution a very deep indigo as in L.
chalcedonicum.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes are moderately to very deeply
colored (value 80), much more than in L. chalcedonicum.
As in that starch they are often more deeply colored
at the distal than at the proximal end.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately to very
deeply colored (value 80), much more than in L. chalce-
donicum. As in that starch, they are often more deeply
colored at the distal than the proximal end.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 57° to 58.7° C., and of all is 60° to 62° C.,
the mean is 61° C. lower than those of the other parent.

EFFECTS or VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 14 per cent
of the entire number of grains and 34 per cent of the total
starch in 5 minutes ; in about 34 per cent of the grains
and 74 per cent of the total starch in 15 minutes; in
about 66 per cent of the grains and 88 per cent of the
total starch in 30 minutes ; in about 77 per cent of the
grains and 92 per cent of the total starch in 45 minutes ;
and in about 88 per cent of the grains and 95 per cent of
the total starch in 60 minutes. (Chart D 367.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in fewer grains than in L. chalcedoni-
cum. The lamella? are usually not visible as in L. chalce-
donicum, but in some grains they are moderately dis-
tinct. Gelatinization, unlike L. chalcedonicum, usually
begins at the proximal end and then quickly at one or
two points on the distal margin. It proceeds first all
along the distal margin, and then from both ends towards
the center of the grain. Gelatinization is preceded by a
pitted appearance of the surface of the grain and an
occasional particle is separated from the ungelatinized
material and gelatinized. This does not occur so fre-
quently as in L. chalcedonicum and the particles are
larger than in that starch. The last part to be gela-
tinized is that just distal to the hilum and this is gela-
tinized as is the rest of the grain. The gelatinized
grains are as much swollen as in L. chalcedonicum, but
have thicker capsules and are even more distorted than in
that starch.

The reaction with chromic acid begins immediately.
Complete gelatinizatiou occurs in about 3 per cent of
the entire number of grains and 64 per cent of the total
starch in 3 minutes; in about 25 per cent of the grains
and 77 per cent of the total starch in 5 minutes ; in about
70 per cent of the grains and 93 per cent of the total
starch in 15 minutes; and in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 30 minutes. (Chart D 368.)

LILIUM.

623

The hilum becomes distinct in all the grains, at-
tended by the formation of a bubble in very few of them,
as in L. chalcedonicum. The lamellae are moderately
distinct, less distinct than in L. chalcedonicum. Gela-
tinization begins at the hilum, which swells more rapidly
proximally than distally. As in L. chalcedonicum, 2 fis-
sures extend from either side about one-half to three-
fourths of the distance from the hilum to the distal mar-
gin and the portion included between them is divided
by fissures which are neither so distinct nor so irregular
and branching as in L. chalcedonicum. The starch com-
posing the marginal band is broader at the distal end
and shows evidences of a lamellar structure in all parts.
The central lamellated portion gelatinizes somewhat more
rapidly, leaving a residue of more refractive granules
than in L. chalcedonicum. The remainder of the reac-
tion is the same as in L. chalcedonicum.

The reaction with pyrogallic acid begins immedi-
ately. Complete gelatinization occurs in about C per
cent of the entire number of grains and 49 per cent of
the total starch in 5 minutes; in about 25 per cent of
the grains and 69 per cent of the total starch in 15
minutes; in about 30 per cent of the grains and 78 per
cent of the total starch in 30 minutes ; in about 42 per
cent of the grains and 84 per cent of the total starch in
45 minutes; in about 61 per cent of the grains and 92
per cent of the total starch in 60 minutes. ( Chart D 369. )

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 84 per cent of
the entire number of grains and 90 per cent of the total
starch in 15 seconds, and in more than 99 per cent of
the grains and total starch in 30 seconds. These very
large grains are more resistant for a few seconds than
those of some other species but are then suddenly com-
pletely gelatinized.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 51 per cent of
the entire number of grains and 73 per cent of the total
starch in 30 seconds; in about 95 per cent of the grains
and 97 per cent of the total starch in 1 minute; and in
100 per cent of the grains and total starch in 1 minute
and 30 seconds.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 90 per cent of
the total starch in 15 seconds, and in more than 99 per
cent of the grains and total starch in 30 seconds. The
rare scattered ungclatinized grains may resist the reac-
tion for 5 minutes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than
99 per cent of the entire number of grains and total starch
in 10 seconds, and in 100 per cent of the grains and total
starch in 15 seconds.

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any of the
grains, as in L. chalcedonicum. The lamella? also are
as distinct as in that starch. Gelatinization begins at
the hilum, which swells more rapidly and much more
in the direction of the proximal than of the distal end.
This is not seen in L. chalcedonicum. Two fissures ex-
tend from either side of the hilum three-fourths of the
distance between the hilum and the distal margin. The
portion included between them is not so much nor so

irregularly fissured as in L. chalcedonicum. It gela-
tinizes more rapidly and is only rarely divided into
pyramidal divisions, thus forming a serrated inner bor-
der to the distal margin. This is seen in a great majority
of the grains of L. chalcedonicum. The division by
slanting fissures of the portion of the grain just distal
to the hilum is also but rarely seen. A granular rather
than a spicular residue, as in L. chalcedonicum, remains
at the distal end of the grain after the gelatinization of
this part, and this granular portion is gelatinized more
quickly than the residue in L. chalcedonicum. The
gelatinized grains are as much swollen, have less thick
capsules, and are somewhat less distorted than in L.
chalcedonicum.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 55 per
cent of the entire number of grains and 80 per cent of
the total starch in 30 seconds; in about 80 per cent of
the grains and 95 per cent of the total starch in 1 minute ;
in about 97 per cent of the grains and 99 per cent of the
total starch in 3 minutes ; and in more than 99 per cent
of the grains and total starch in 5 minutes.

The reaction with potassium sulphocyanate begins im-
mediately. Complete gelatinization occurs in about 5
per cent of the entire number of grains and 50 per cent of
the total starch in 15 seconds; in about 60 per cent of
the grains and 72 per cent of the total starch in 30 sec-
onds; in 87 per cent of the grains and 96 per cent of
the total starch in 1 minute; and in about 97 per cent
of the grains and in more than 99 per cent of the grains
and total starch in 3 minutes. Eare grains resist com-
plete gelatinization for 5 minutes or longer.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 93 per cent of
the total starch in 15 seconds; in about 99 per cent of
the grains and in more than 99 per cent of the total starch
in 30 seconds ; and in all but rare grains, more than 99
per cent, and total starch in 45 seconds. Very rare grains
may remain ungelatinized for 5 minutes or longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 88 per cent of
the total starch in 15 seconds, and in about 98 per cent
of the grains and in more than 99 per cent of the total
starch in 30 seconds. Eare resistant grains may remain
ungelatinized for 2 minutes.

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 33 per cent of the
total starch in 15 seconds; in about 84 per cent of the
grains and 97 per cent of the total starch in 30 seconds;
in about 93 per cent of the grains and 99 per cent of the
total starch in 45 seconds; and in about 97 per cent of
the grains and in more than 99 per cent of the total
starch in 60 seconds. Parts of rare resistant grains re-
main ungelatinized for 5 minutes or longer.

The reaction with sodium salicylate begins in 1 min-
ute. Complete gelatinization occurs in about 21 per cent
of the entire number of grains and 25 per cent of the
total starch in 3 minutes ; in 40 per cent of the grains and
45 per cent of the total starch in 5 minutes; in about
89 per cent of the grains and 95 per cent of the total

624

DATA OF PKOPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

starch in 10 minutes; and in about 98 per cent of the
grains and 99 per cent of the total starch in 15 minutes.
(Chart D 370.)

The reaction with calcium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
9 per cent of the total starch in 1 minute; in about 36
per cent of the grains and 66 per cent of the total starch
in 3 minutes ; in about 65 per cent of the grains and 92
per cent of the total starch in 5 minutes; and in about 87
per cent of the grains and 97 per cent of the total starch
in 10 minutes.

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in 1 per cent of the
entire number of grains and 16 per cent of the total
starch in 1 minute ; in about 72 per cent of the grains
and 90 per cent of the total starch in 3 minutes; and in
about 90 per cent of the grains and 98 per cent of the
total starch in 5 minutes.

The reaction with strontium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 16
per cent of the total starch in 1 minute, and in about
95 per cent of the grains and 98 per cent of the total
starch in 3 minutes.

The reaction with cobalt nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
5 per cent of the total starch in 1 minute; in about 33
per cent of the grains and 60 per cent of the total starch
in 3 minutes; in about 56 per cent of the grains and
80 per cent of the total starch in 5 minutes ; and in about
90 per cent of the grains and 97 per cent of the total
starch in 15 minutes. (Chart D 371.)

The hilum becomes distinct in all the grains, unac-
companied by the formation of a bubble in any. The
lamellae are more distinct than in L. chalcedonicum.
Gelatinization begins at the hilum, which enlarges more
rapidly in the direction of the proximal than toward the
distal end. Two fissures, as in L. chalcedonicum, ex-
tend from either side of the hilum obliquely for three-
quarters of the distance between the hilum and the distal
margin. The portion included between them is divided
by longitudinal and oblique fissures which are more
numerous, finer, and less distinct than in L. chalce-
donicum. As the grain swells these widen and separate
and divide the starch into spicules which are gelatinized,
leaving a much more indistinctly granular and much
smaller residue at the distal end than in L. chalcedoni-
cum. Karely this portion is divided by fissures so that
it forms a serrated border as in L. chalcedonicum. The
marginal starch at the distal and proximal end and
at the sides as in L. chalcedonicum forms a homogeneous-
looking refractive border which gradually grows thinner
and more nearly transparent as it is gelatinized. The
granular mass at the margin is sometimes gelatinized
after (but usually before) the marginal starch, and this
process takes place without the great infolding and dis-
tention of the capsule seen in L. chalcedonicum. The
gelatinized grains are as much swollen as in L. chalce-
donicum, but have somewhat less thick capsules and are
not nearly so much distorted at the distal end as in that
species.

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 87 per cent of the total starch in 1 minute, and in
about 92 per cent of the grains and 98 per cent of the
total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 8 per cent of the total starch
in 1 minute; in about 47 per cent of the grains and 85
per cent of the total starch in 3 minutes; in about 73
per cent of the grains and 95 per cent of the total starch
in 5 minutes ; and in about 90 per cent of the grains and
99 per cent of the total starch in 10 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in fewer grains than in
L. chalcedonicum. The lamella are distinct, but not
so distinct as in L. chalcedonicum. Gelatinization be-
gins at the margin which swells more rapidly toward the
proximal than toward the distal end, and this is not
accompanied by invagination of the proximal margin
as in L. chalcedonicum. Two fissures extend from
either side of the hilum about three-fourths of the dis-
tance from the hilum to the distal margin. The portion
included between these fissures is more indistinctly fis-
sured than in L. chalcedonicum, it gelatinizes more
slowly, and leaves a larger residue at the distal end.
This is often not gelatinized until after the marginal
material, another point which is different from the pro-
cedure in L. chalcedonicum. The marginal material
forms a thick, refractive, homogeneous band which be-
comes thinner and more nearly transparent, as in L.
chalcedonicum. The gelatinized grains are more swol-
len, have thinner capsules, and are as a rule less dis-
torted than in L. chalcedonicum.

The reaction with barium chloride begins in a few
grains in 45 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
4 per cent of the total starch in 1 minute ; in about 23
per cent of the grains and 61 per cent of the total starch
in 3 minutes ; in about 41 per cent of the grains and 70
per cent of the total starch in 5 minutes; in about 70
per cent of the grains and 90 per cent of the total starch
in 15 minutes; and in about 88 per cent of the grains
and 96 per cent of the total starch in 30 minutes.
(Chart D 372.)

The reaction with mercuric chloride begins in about
15 seconds. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 12 per cent
of the total starch in 30 seconds; in about 40 per cent
of the grains and 76 per cent of the total starch in 1 min-
ute; in about 86 per cent of the grains and 96 per cent
of the total starch in 3 minutes ; and in about 88 per cent
of the grains and 98 per cent of the total starch in 5
minutes.

LlLIUM TESTACEUM (HYBRID).
(Plate 17, fig. 99; Charts D 367 to D 372.)

HISTOLOGIC PBOPERTIES.

In form the grains as in both parents are simple
and isolated. They are not so regular in form as either
parent, in this characteristic more closely resembling L.
chalcedonicum than L. candidum. The irregularities
that occur are due to the following causes, the first and
second of which are seen in both parents, and the third

LILIUM.

625

only in the hybrid: (1) A large or small rounded pro-
tuberance from either side or from the proximal end;
(2) small, shallow, depressions and elevations of the
distal surface and margin; (3) rarely, to a secondary set
of lamellae, whose longitudinal axis is at an angle with
that of the primary set. The conspicuous forms are nar-
row and broad ovoid, triangular with rounded base and
angles, pyriform, and elongated elliptical. The addi-
tional forms are irregularly quadrilateral with rounded
angles, clam-shell-shaped, curved and straight rod-
shaped, and club-shaped. The grains tend to be pointed
at the proximal end as in both parents, but less than in
L. chalcedonicum and somewhat more than in L. candi-
dum. The broad grains, as in both parents, are some-
what flattened, and when viewed on edge have an elon-
gated elliptical or ovoid form. In form L. testaceum
shows a somewhat closer relationship to L. chalcedonicum
than to L. candidum.

The hilum is as distinct as in both parents and is
rarely fissured as in L. chalcedonicum. When present the
fissure is always in the form of a small, straight, trans-
versely placed line as in L. chalcedonicum. The hilum
is eccentric 0.44 to 0.11, usually 0.16, of the longitudinal
axis. In the character of the hilum L. testaceum shows
a somewhat closer relationship to L. chalcedonicum, and
in the degree of eccentricity to L. candidum.

The lamella are not so distinct and are finer than in
either parent, in this respect more closely resembling L.
chalcedonicum. There is commonly one broad refractive
lamella which separates the fine proximal lamellae from
those which are not so fine at the distal end. These latter
lamellae are often wavy and irregular in outline, as in
both parents. The number counted on the larger grains
varies from 30 to 40, usually 32, distinctly less than in
either parent.

In the character and arrangement of the lamellae L.
testaceum shows a closer relationship to L. chalcedonicum
than to L. candidum.

In size the grains vary from the smaller which are
5 by 5/i, to the larger elongated grains which are 54 by
30^, and the larger broad grains which are 64 by 58/t,
in length and breadth. The common size is 40 by 30/t.
In size L. iestaceum shows a closer relationship to L.
candidum than to L. chalced&nicum.

POLARISCOPIC PROPERTIES.

The figure is usually as distinct as in both parents,
and is as well defined as in L. candidum. The lines as in
L. chalcedonicum rarely cross at right angles and usually
at acute angles of varying degree. They are more often
bent and bisected than in either parent, and in this re-
spect more closely resemble L. chalcedonicum than L.
candidum. The figure as in L. chalcedonicum is some-
times in the form of a conjugate hyperbola, or of a
long line bisected at both ends.

The degree of polarization varies from low to high
(value 60), the same as in L. chalcedonicum. There
is the same amount of variation in a given aspect of an
individual grain as in that starch.

With selenite the quadrants are as clear-cut and as
unequal in size as in L. candidum, but are more irregular
in shape than in either parent, and in this respect more
closely resemble L. chalcedonicum. The colors are often
not pure as in L. chalcedonicum.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite L. testaceum
shows a closer relationship to L. chalcedonicum than to
L. candidum.

IODINE REACTIONS.

With a 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 50), less than in
either parent but closer to L. chalcedonicum than to
L. candidum. With 0.125 per cent Lugol's solution
the grains all color a light to moderate violet tinged with
blue, somewhat less than L. chalcedonicum and very much
less than in L. candidum. After heating in water until
all the grains are completely gelatinized and then treat-
ing with a 2 per cent Lugol's solution, the gelatinized
grains all color a moderate or a moderate to deep indigo,
and the solution a moderate to deep indigo as in L.
chalcedonicum. If the preparation is boiled for 2 min-
utes and then treated with an excess of a 2 per cent
Lugol's solution, the grain-residues all color a very light
or a light indigo, the capsules a red or a reddish violet,
and the solution a very deep indigo, as in L. chalce-
donicum.

Qualitatively and quantitatively the reaction with
iodine shows a closer relationship to L. chalcedonicum
than to L. candidum.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are moderately to very
deeply colored (value 80), the same as in L. candidum
and much more than in L. chalcedonicum. They are
often more deeply colored at the distal than at the proxi-
mal end, as in both parents.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately to very deeply
colored (value 80), the same as in L. candidum and
much more than in L. chalcedonicum. As in both
parents, the grains are often more deeply colored at the
distal than the proximal end.

The reaction with aniline stains shows a closer rela-
tionship to L. candidum than to L. chalcedonicum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 61.2° to 63° C., and of all is 65.5° to
67° C.; mean 65.25° C. The temperature of gelatiniza-
tion of L. testaceum is higher than that of either parent,
but is closer to that o£ L. chalcedonicum than ,ix>
L. candidum. It is not quite so close to L. chalcedoni-
cum as is L. chalcedonicum to L. candidum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 34 per
cent of the entire number of grains and 66 per cent of
the total starch in 5 minutes ; in about 90 per cent of the
grains and 96 per cent of the total starch in 15 minutes;
and in about 98 per cent of the grains and in more than
99 per cent of the total starch in 30 minutes. (Chart
D 367.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in as few grains as in L. chalcedonicum.
The lamellae as in that starch are never visible. Gela-
tinization begins at the distal margin and, unlike either
parent, proceeds from this point all around the margin,

626

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

sometimes more rapidly on one side than on the other.
It progresses as in L. chalcedonicum, preceded by in-
vasions of the ungelatinized material, by short fissures,
and separation of small particles which are then gela-
tinized. The last portion to be gelatinized is as in both
parents that portion immediately distal to the hilum.
The gelatinized grains are as much swollen, have as
thick capsules, and are as much distorted as in L. chalce-
donicum. In this reaction L. testaceum shows qualita-
tively a closer relationship to L. chalcedonicum than to
L. candidum.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 27 per cent of
the grains and 77 per cent of the total starch in 3 min-
utes ; in about 33 per cent of the grains and 87 per cent
of the total starch in 5 minutes; in about 77 per cent
of the grains and 97 per cent of the total starch in 15
minutes; and in about 97 per cent of the grains and
in more than 99 per cent of the total starch in 20 minutes.
( Chart D 368.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in many more grains than
in either parent. The lamellae are not so distinct as in
either parent, in this respect more closely resembling
L. candidum than L. testaceum. Gelatinization begins
at the hilum and progresses as in L. chalcedonicum.
There are only very slight differences in the methods of
gelatinization of the two parents and the hybrid.

In this reaction L. testaceum shows qualitatively a
somewhat closer relationship to L. chalcedonicum than to
L. candidum.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 6 per cent of
the entire number of grains and 53 per cent of the total
starch in 5 minutes; in about 40 per cent of the grains
and 86 per cent of the starch in 15 minutes; in about
60 per cent of the grains and 90 per cent of the total
starch in 30 minutes ; in about 70 per cent of the grains
and 93 per cent of the total starch in 45 minutes ; and in
about 73 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 369.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in more than 99 per cent
of the entire number of grains and total starch in 15
seconds. Hare scattered grains may remain ungelatinized
for 5 minutes or longer.

The reaction with sulphuric acid begins immedi-
ately. Complete gelatinization occurs in about 78 per
cent of the entire number of grains and 84 per cent of
the total starch in 30 seconds, and in about 98 per cent
of the grains and 99 per cent of the total starch in 1
minute. Very rare grains may remain for 5 minutes
or longer.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 15 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 100 per
cent of the entire number of grains and total starch in
10 seconds.

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any of the grains
as in both parents. The lamella? are also as distinct as
in both parents. Gelatinization begins at the hilum and

progresses as in L. chalcedonicum, except that the fissur-
ing of the portion of the grain included between the 2
fissures which extend from either side of the hilum is less
irregular and less distinct than in L. chalcedonicum.
The starch just distal to the hilum is more often divided
by a double row of slanting fissures than in either parent.
In this respect the hybrid more closely resembles L.
chalcedonicum. The rest of the starch is less often
divided to form a serrated inner border to the distal
margin than in L. chalcedonicum, showing the influence
of L. candidum. The gelatinized grains are more swol-
len than in either parent. They have rather thin instead
of thick capsules, as in both parents, and are not so much
distorted as in either parent. These last two character-
istics show a closer resemblance to L. candidum than to
L. chalcedonicum.

In this reaction L. testaceum shows qualitatively a
somewhat closer relationship to L. chalcedonicum than to
L. candidum.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 93 per cent of
the total starch in 30 seconds; in about 89 per cent of
the grains and 98 per cent of the total starch in 1 minute ;
and in about 99 per cent of the grains and in more than
99 per cent of the total starch in 3 minutes. Rare re-
sistant grains remain uugelatinized for 5 minutes or
longer.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in 6 per
cent of the entire number of grains and 78 per cent
of the total starch in 15 seconds; in about 72 per cent
of the grains and 91 per cent of the total starch in 30
seconds; in about 89 per cent of the grains and 98 per
cent of the total starch in 1 minute ; and in 100 per cent
of the grains and total starch in 3 minutes.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the entire number of grains and 97 per cent of
the total starch in 15 seconds, and in more than 99 per
cent of the grains and total starch in 20 seconds. Very
rare grains may resist gelatinization for 5 minutes or
longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatiuization occurs in about 89 per
cent of the entire number of grains and 94 per cent of
the total starch in 15 seconds, and in more than 99 per
cent of the grains and total starch in 30 seconds. Very
rare resistant grains may remain ungelatinized for 5
minutes or longer.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 86 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds, and in about 98 per cent
of the grains and in more than 99 per cent of the total
starch in 30 seconds. Parts of very rare resistant grains
remain ungelatinized for 5 minutes or longer, but less
than in either parent.

The reaction with sodium salicylate begins in a few
grains immediately. Complete gelatinization occurs in
about 51 per cent of the entire number of grains and
67 per cent of the total starch in 3 minutes; in about
78 per cent of the grains and 89 per cent of the total

LILIUM.

627

starch in 5 minutes ; in about 97 per cent of the grains
and 99 per cent of the total starch in 10 minutes. (Chart
D 370.)

The reaction with calcium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 8 per cent of the total starch in 1 minute ; in about
58 per cent of the grains and 86 per cent of the total
starch in 3 minutes; in about 72 per cent of the grains
and 95 per cent of the total starch in 5 minutes ; and in
about 91 per cent of the grains and 98 per cent of the
total starch in 10 minutes.

The reaction with uranium nitrate begins in 30
seconds. Complete gelatinization occurs in about 39
per cent of the entire number of grains and 50 per cent
of the total starch in 1 minute;' in about 86 per cent
of the grains and 97 per cent of the total starch in 3
minutes; and in about 97 per cent of the grains and
in more than 99 per cent of the total starch in 5 minutes.

The reaction with strontium nitrate begins in rare
grains in 15 seconds. Complete gelatinization occurs in
about 43 per cent of the entire number of grains and
63 per cent of the total starch in 1 minute, and in more
than 99 per cent of the grains and total starch in 3
minutes.

The reaction with cobalt nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs
in about 2 per cent of the entire number of grains and
7 per cent of the total starch in 1 minute; in about 47
per cent of the grains and 73 per cent of the total starch
in 3 minutes; in about 60 per cent of the grains and
83 per cent of the total starch in 5 minutes ; and in about
83 per cent of the grains and 97 per cent of the total
starch in 15 minutes. (Chart D 371.)

The hilum becomes distinct in all the grains, accom-
panied by the formation of a bubble in a few, more than
in L. candidum, but much less than in L. chalcedonicum.
The lamellae are as distinct as in L. candidum and more
distinct than in L. ckalcedonicum. Gelatinization be-
gins at the hilum and progresses as in L. chalcedonicum,
and shows the same exceptions to the method of L.
candidum as are noted for L. chalcedonicum in the de-
scription of L. candidum. The gelatinized grains are
as much swollen and have as thick capsules as in L.
chalcedonicum, but are somewhat less distinct at the
distal end than in that starch, but somewhat more than
in L. candidum. In this reaction L. testaceum shows
qualitatively a closer relationship to L. chalcedonicum
than to //. candidum.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 50 per cent of
the entire number of grains and 87 per cent of the total
starch in 1 minute, and in more than 99 per cent of the
grains and total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 10 per cent of the total
starch in 1 minute; in about 57 per cent of the grains
and 87 per cent of the total starch in 3 minutes; in
about 84 per cent of the grains and 97 per cent of the
total starch in 5 minutes; and in more than 99 per
cent of the grains and total starch in 10 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a minority of the grains,

as in L. candidum. The lamellae are as distinct as in
L. chalcedonicum. Gelatinization begins at the hilum
and progresses as in L. chalcedonicum, except that in-
vagination of the proximal margin is less universal than
in that starch, showing the influence of L. candidum.
The gelatinized grains are as much swollen and have as
thick capsules as in L. chalcedonicum. They are less
distorted than in L. chalcedonicum, but somewhat more
distorted than in L. candidum. In this reaction L. testa-
ceum shows qualitatively a somewhat closer relationship
to L. chalcedonicum than to L. candidum.

The reaction with barium chloride begins in 30 sec-
onds. Complete gelatinization occurs in about 3 per cent
of the entire number of grains and 16 per cent of the
total starch in 1 minute; in about 39 per cent of the
grains and 67 per cent of the total starch in 3 minutes;
in about 46 per cent of the grains and 85 per cent of
the total starch in 5 minutes ; in about 79 per cent of the
grains and 96 per cent of the total starch in 15 min-
utes ; and in about 89 per cent of the grains and 98 per
cent of the total starch in 30 minutes. (Chart D 372.)

The reaction with mercuric chloride begins in 15 sec-
onds. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 12 per cent of
the total starch in 30 seconds ; in about 45 per cent of the
grains and 71 per cent of the total starch in 1 minute;
in about 91 per cent of the grains and 98 per cent of the
total starch in 3 minutes; and in about 96 per cent of
the grains and 99 per cent of the total starch in 5 minutes.

29. STAECHES OF LILUM PARDALINUM, L. PARRYI,

AND L. BUBBANKI.

LlLIUM PAEDALINUM (SEED PARENT).
(Plate 17, fig. 100; Charts D 373 to D 378.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and only a few compound grains and aggregates are seen.
The compound grains belong to but one type : 2 to 4 small
grains arranged linearly or in a mass, each consisting
of a hilum and 1 or 2 lamellae and adherent and sur-
rounded by 1 or 2 common secondary lamellae, with
3 or 4 more discontinuous lamellae are attached to one
side. The aggregates consist of 2 to 4 or more small
equal-sized grains arranged linearly or in a mass. There
are also a number of large grains which show 3 or 4
shallow, concave, pressure facets at their distal margin,
indicating a previous existence as aggregates. The grains
are somewhat irregular in form and the irregularities
are due to the following causes : ( 1 ) A greater de-
velopment of one part of the distal end than of the
rest; (2) protuberances, which may be short or elongated
and rounded or pointed, from the proximal end or from
the sides; (3) a shifting of the longitudinal axis with
a resultant curvature in the middle or near the distal
end of the grain ; (4) a secondary set of lamellae whose
longitudinal axis forms a right, or an acute, or an
obtuse angle with that of the primary set; (5) small
elevations and depressions of the distal surface and
margin. The conspicuous forms are ovoid with a flat-
tened distal end or with both ends rounded, elongated
and broad elliptical with both ends rounded or with a
flattened distal end, triangular with curved base and
rounded angles, and pyriform. The additional forms are

628

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

bottle-shaped, almost round, irregularly quadrilateral
with rounded angles, and clam-shell-shaped. The broader
forms are somewhat flattened and when seen on edge
have an elongated ovoid or elliptical shape.

The hilum when it is not fissured is a moderately
distinct, round, or lenticular-shaped spot. It is fissured
in a majority of the grains and the fissures have the fol-
lowing forms : (1) A small straight or curved horizontal
or oblique line which is often somewhat branched; (2)
a Yor T figure; (3) an irregularly stellate arrangement
of fissures. The hilum is eccentric from 0.4 to 0.09,
usually 0.16, of the longitudinal axis.

The lamella are moderately distinct and fine. Near
the hilum they are fine and have the form of a regular,
continuous, round, or oval ring. In the rest of the grain
they are discontinuous near the distal end and have,
in general, the form of the outline of the grain, but are
often wavy in outline. There is usually 1 broad refrac-
tive lamella situated about two-thirds to three-fourths
of the distance from the hilum to the distal margin, which
is continuous and which separates the finer proximal
lamella? from those at the distal end which are not so
fine. The number of lamellse counted on the larger
grains varies from 24 to 40, commonly 34.

In size the grains vary from the smaller which are
6 by 5/j,, to the larger broad forms which are 68 by 60/*,
rarely 70 by 90/t, to the larger elongated grains which
are 66 by 36//., in length and breadth. The common sizes
are 44 by 44/t and 44 by 30/*.

POLARISCOPIC PROPERTIES.

The figure is distinct, but usually not well defined.
The lines are rather thick and tend to be diff-used near the
margin. They sometimes cross at a right angle, but
usually at an acute angle whose size varies somewhat in
the different grains. They are usually bent, sometimes
very greatly, but are rarely bisected. In some of the
figures there is a cross-bar which connects the long arms of
the cross about one-half to two-thirds of the distance
from the hilum to the margin.

The degree of polarization varies from low to high
(value 55). In most of the grains it is medium, but in
a few low, and in a few high. There is considerable
variation in a given aspect of an individual grain.

With selenite the quadrants are usually not clear-cut.
They are very unequal in size and irregular in shape.
The colors are usually pure. They have a greenish tinge
in rare grains.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate blue-violet (value 40), and the
color deepens with moderate rapidity until it is deep
and more bluish. With 0.125 per cent Lugol's solution
the grains all color a light blue-violet, and the color
deepens with moderate rapidity until moderately deep.
After heating in water until all the grains are completely
gelatinized and then treating with a 2 per cent Lugol's
solution, the gelatinized grains all color a deep to a
moderate indigo, and the solution a moderately deep
indigo. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's solu-
tion, the grain residues color a light to moderate indigo-
blue, all the capsules a very deep violet, and the solution
a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains all color, very lightly,
at once, and in 30 minutes they are moderate to deeply
colored (value 65). In most of the grains the distal end
is more deeply colored than the rest of the grain.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderate to deeply
colored (value 65). In most of the grains the distal
end is more deeply colored than the rest of the grain.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 58° to 60.5° C., and of all is 61° to
63° C.; the mean is 62° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 14 per
cent of the entire number of grains and 57 per cent of the
total starch in 5 minutes; in about 59 per cent of the
grains and 84 per cent of the total starch in 15 minutes ;
and in about 86 per cent of the grains and 95 per cent
of the total starch in 3 0 minutes. ( Chart D 3 7 3 . )

The hilum becomes distinct, attended by the forma-
tion of a bubble in rare grains. The lamella are never
visible. The grain becomes more refractive, the first
portion to show cleavage being a very narrow strip at
the margin. Gelatinization begins at the proximal end,
followed quickly by the gelatinization of the margin of
one side and of the distal end. Prom here it spreads
around the whole margin, only a very narrow strip being
gelatinized. Gelatinization progresses inwards, preceded
by short fissures which break off particles which are then
gelatinized. The last part of the grain to be gelatinized
is that just distal to the hilum. The gelatinized grains
are much swollen, have thin capsules, and are very
much distorted.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 55 per cent of
the entire number of grains and 91 per cent of the total
starch in 3 minutes ; in about 63 per cent of the grains and
95 per cent of the total starch in 5 minutes ; and in about
95 per cent of the grains and in more than 99 per cent
of the total starch in 15 minutes. (Chart D 374.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in rare grains. The lamella?
are moderately distinct. Gelatinization begins at the
hilum, which swells lightly, the starch immediately sur-
rounding it being cracked and broken into coarse, refrac-
tive granules. Two fissures extend obliquely from either
side of the hilum, usually to the distal margin but
sometimes only half of the distance between the hilum
and the distal margin. The portion included between
them becomes indistinctly granular or is seen to be
traversed by many indistinct, irregularly branching fis-
sures that divide it into refractive granules which in
turn gelatinize rapidly, leaving, however, a fine granu-
lar residue that is the last part of the grain to be dis-
solved. The material at the proximal end and sides, and
in some grains at the distal margin, forms a broad,
homogeneous-looking refractive band which is dissolved
first at one corner of the distal capsule and then separates
all the way around from the inner granular portion.
This outer portion is dissolved first and then the granular
inner portion.

LILIUM.

629

The reaction with pyrogallic acid begins immedi-
ately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes; in about 82 per cent of
the grains and 95 per cent of the total starch in 15 min-
utes ; and in about 90 per cent of the grains and 98 per
cent of the total starch in 30 minutes. (Chart D 375.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 99 per cent of the
grains and in more than 99 per cent of the total starch
in 15 seconds, and in 100 per cent of the grains and total
starch in 30 seconds.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 70 per cent of the
entire number of grains and 86 per cent of the total
starch in 30 seconds ; in about 95 per cent of the grains
and 99 per cent of the total starch in 1 minute; and in
100 per cent of the grains and total starch in one minute
and 30 seconds.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 95 per cent of
the total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 30 seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than
99 per cent of the grains and total starch in 15 seconds.
Rare scattered grains are quite resistant.

The hilum becomes very distinct in all the grains,
unattended by the formation of a bubble in any. The
lamellae are very distinct. Gelatinization begins at the
hilum. In the eroded grains the starch distal to the
hilum is marked by very distinct irregular fissures, which
divide it into irregular masses. The lines of cleavage
sometimes follow the lines of the lamellae, but usually
do not. This distal deposit is then rapidly gelatinized,
first at the distal margin and last near the hilum. The
proximal starch is the last to be gelatinized. In the
normal grains 2 fissures extend from either side of the
hilum a short distance toward the distal margin. The
portion included between them and distal to the hilum
is divided by fine regular fissures to the margin. As
the grain swells some of these open out and so divide
this part into regular pyramidal divisions, which form
an inner serrated border to the distal margin. This
border is gelatinized comparatively rapidly and leaves
a granular residue which gelatinizes more slowly, with
great infolding and other distortion of the capsule at
this point. The gelatinized grains are very much swollen,
have rather thin capsules, and are very much distorted
especially at the distal end.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 95 per cent of the
total starch in 30 seconds, and in more than 99 per cent
of the grains and total starch in 1 minute.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 85
per cent of the entire number of grains and 97 per cent
of the total starch in 15 seconds; in about 97 per cent of
the grains and 99 per cent of the total starch in 30 sec-
onds; and in 100 per cent of the grains and total starch
in 1 minute.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 99 per cent of the
total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 25 seconds.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds, and in 100 per cent of the
grains and total starch in 30 seconds.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the entire number of grains and 98 per cent of the
total starch in 15 seconds; in about 98 per cent of the
grains and in more than 99 per cent of the total starch in
30 seconds ; and in 100 per cent of the grains and total
starch in 40 seconds.

The reaction with sodium salicylate begins in 30 sec-
onds. Complete gelatinization occurs in about 29 per
cent of the entire number of grains and 44 per cent of
the total starch in 3 minutes; in about 55 per cent of the
grains and 77 per cent of the total starch in 5 minutes;
and in about 97 per cent of the grains and 99 per cent of
the total starch in 10 minutes. (Chart D 376.)

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 31
per cent of the entire number of grains and 62 per cent
of the total starch in 1 minute ; in about 80 per cent of
the grains and 97 per cent of the total starch in 3 min-
utes ; and in about 98 per cent of the grains and in more
than 99 per cent of the total starch in 5 minutes.

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 65
per cent of the entire number of grains and 83 per cent
of the total starch in 1 minute, and in about 98 per cent
of the grains and in more than 99 per cent of the total
starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 65 per
cent of the entire number of grains and 80 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 45 per cent of
the entire number of grains and 55 per cent of the total
starch in 1 minute ; in about 80 per cent of the grains and
95 per cent of the total starch in 3 minutes; and in
about 97 per cent of the grains and in more than 99 per
cent of the total starch in 5 minutes. (Chart D377.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a few grains. The lamellae
are moderately distinct. Gelatinization begins at the
hilum which swells more toward the proximal than to-
ward the distal end. Two fissures extend from either side
of the hilum from one-half to three-fourths of the dis-
tance from the hilum to the distal margin, and the
portion included between them is divided by fissures.
The portion just distal to the hilum is divided into
spicules by a double series of fissures which slant proxi-
mally from the 2 original fissures to the longitudinal
axis of the grain, and is quickly gelatinized. The part
between the original fissures is divided by distinct longi-
tudinal, slightly oblique, irregularly branching fissures
which, as the grain swells, splits this portion into several

630

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

pointed divisions, forming a serrated edge above the unfis-
sured material at the distal margin. Bach division is in
turn fissured and divided into distinct refractive granules
and as gelatinization and swelling proceed the divisions
coalesce and form a distinctly granular mass which is
very resistant. The deposits at the proximal and distal
margins and sides form a homogeneous-looking, refrac-
tive band which becomes thinner and more nearly trans-
parent as it gelatinizes. The granular mass at the distal
end is the last part of the grain to be gelatinized, and this
process occurs with much infolding and irregular dis-
tention of the capsule at this point. The gelatinized
grains are much swollen, have rather thin capsules, and
are greatly distorted, particularly at the distal end.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 87 per cent of the
entire number of grains and 98 per cent of the total starch
in 1 minute, and in 100 per cent of the grains and total
starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 33 per cent of
the entire number of grains and 60 per cent of the total
starch in 1 minute ; in about 83 per cent of the grains and
88 per cent of the total starch in 3 minutes ; and in about
97 per cent of the grains and in more than 99 per cent
of the total starch in 5 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in very few. The lamella;
are distinct. In eroded grains gelatinization begins at
the distal margin, but in normal grains it begins at the
hilum. The hilum swells much more rapidly toward the
proximal end than toward the distal ; indeed, the small
amount of material at the proximal end is gelatinized
usually before any of the distal material. Two fissures
extend obliquely a short distance from either side of the
hilum towards the distal margin. The material in-
cluded between them assumes a pitted appearance and is
then broken up into irregular-sized pieces. These are
partially gelatinized and the remainder are pushed to-
gether into a refractive mass, and as the grain swells
this mass is divided into pyramidal divisions, so that it
forms a serrated border which often extends all around
the inner border of the marginal band, except at the
proximal end. This border and the marginal band gela-
tinize comparatively slowly, with considerable distortion
of the capsule. The gelatinized grains are very much
swollen, have rather thin capsules, and are greatly dis-
torted, especially at the distal end.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 10
per cent of the total starch in 1 minute ; in about 40 per
cent of the grains and 90 per cent of the total starch in
3 minutes ; in about 80 per cent of the grains and 96
per cent of the total starch in 5 minutes ; and in about
96 per cent of the grains and in more than 99 per cent
of the total starch in 15 minutes.

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 43 per cent of
the total starch in 30 seconds ; in about 64 per cent of the
grains and 89 per cent of the total starch in 1 minute ;
and in 100 per cent of the grains and total starch in 3
minutes. (Chart D 378.)

LILIUM PARRYI (POLLEN PARENT).

(Plate 17, fig. 101; Charts D 373 to D 378.)
HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
and compound grains and aggregates are of even less
frequent occurrence than in L. pardalinum. The com-
pound grains all belong to the same type already de-
scribed under L. pardalinum. The aggregates consist of
2 small equal-sized grains which are adherent at their
distal ends. The grains are somewhat less irregular than
in L. pardalinum, and the irregularities are due to the
following causes, which are all seen in L. pardalinum,
together with one or two other causes : ( 1 ) Small, irregu-
lar elevations and depressions in the distal end and mar-
gin of the grain; (2) a greater development of one part
of the distal end than of the rest; (3) low, rounded pro-
tuberances from the sides and, rarely, from the proximal
end. The conspicuous forms are ovoid, pyriform, and
elongated elliptical with rounded or flattened distal end.
The additional forms are clam-shell-shaped, lenticular,
nearly round, and triangular with curved base and
rounded angles. The grains are not so often flattened
at the distal end as in L. pardalinum. The broad forms,
as in L. pardalinum, are somewhat flattened and when
seen on edge have an ovoid or elliptical shape.

The hilum when not fissured is a moderately distinct
small, round or lenticular-shaped spot. It is not fissured
in a majority of the grains as in L. pardalinum, but in
a moderate minority. The fissures have the following
forms : ( 1 ) A single short, straight transverse or slightly
oblique line; (2) an irregular stellate arrangement of a
number of fissures. The hilum is eccentric from 0.4 to
0.06, usually 0.18, of the longitudinal axis, slightly more
than in L. pardalinum.

The lamellce are as fine but arc not so distinct as
those of L. pardalinum. There is usually one broad re-
fractive lamella, as in that starch, which is continuous
and also situated about two-thirds or three-fourths of
the distance from the hilum to the distal margin. This
separates the fine proximal lamellae from those at the
distal end which are not so fine. In other characteristics
they are the same as in L. pardalinum. The number
counted on the larger grains varies from 20 to 40, usually
30, somewhat less than in L. pardalinum.

In size the grains vary from the smaller which are
6 by 5/t, to the larger elongated grains which are 45 by
34/i, and the larger broad grains which are 40 by 40^,
in length and breadth. The common sizes are 22 by
10/* and 22 by 18/A. The sizes of corresponding types are
distinctly less than in L. pardalin it in .

The figure is as distinct and usually somewhat better
defined than in L. pardalinum. The linos are not so
thick and do not tend to become so diffuse near the mar-
gin, and they usually cross at a very acute angle and are
more often bent than in that starch. There are but few
grains; in which a cross-bar is seen connecting the two
long arms of the cross.

The degree of polarization varies from low to high
(value 50), less than in L. pardalinum, and there are not
so many grains in which it is high. There is also not
so much variation in a given aspect of an individual
grain.

LILIUM.

631

With selenite the quadrants are usually more clear-
cut, and are unequal in size, and more irregular in shape,
than in L. pardalinum. The colors are not so often pure
as in that starch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all color
a moderate blue-violet (value 55), much more than in
L. pardalinum, and the color deepens rapidly until it is
very deep and has become distinctly more bluish. With
0.125 per cent Lugol's solution the grains all color lightly
to moderately, more than in L. pardalinum, and the
color deepens with moderate rapidity until it is deep.
After heating in water until the grains are all gelatinized,
the gelatinized grains all color a moderate indigo, less
than in L. pardalinum, and the solution a deep indigo,
more than in L. pardalinum. If the preparation is
boiled for 2 minutes and then treated with a 2 per cent
Lugol's solution, the grain-residues axe usually not
colored, except in the capsule; a moderate number are
colored a very light indigo, less than in L. pardalinum;
the capsules are all colored a light or moderate violet,
less than in L. pardalinum; and the solution a very deep
indigo, more than in L. pardalinum.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
in 1 minute, and in 30 minutes they are light to moder-
ately colored (value 40), very much less than in L. par-
dalinum. There is no variation in depth of color in
different parts of individual grains.

With safranin the grains all color very lightly in 1
minute, and in 30 minutes they are light to moderately
colored (value 35), very much less than in L. parda-
linum. There is no variation in depth of color in
different parts of individual grains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 47° to 48.5° C., and of all is 51° to
52° C.; mean 51.5° C.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 70 per cent of
the total starch in 5 minutes ; in about 90 per cent of the
grains and 97 per cent of the total starch in 15 minutes;
and in more than 99 per cent of the grains and total
starch in 30 minutes. (Chart D 373.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in rare grains, and the lamellae are never
visible, as in L. pardalinum. The grains become more
refractive after the addition of the reagent and the first
part to be so affected is a somewhat less narrow strip of
starch at the margin than in L. pardalinum. Gela-
tinization begins at the proximal end, as in L. parda-
linum, but also sometimes at the distal margin ; it was
not observed in the latter. It proceeds from these points
all around the margin and then progresses inward, but is
not preceded by fissuring of the ungelatinized starch
and breaking off of particles as in L. pardalinum. The
last part of the grain to be gelatinized is, as in L. parda-
linum, that just distal to the hilum.

The gelatinized grains are much swollen, have some-
what less thin capsules, and are not so much distorted
as in L. pardalinum.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 95 per cent of the total
starch in 3 minutes, and in about 92 per cent of the grains
and 97 per cent of the total starch in 5 minutes. (Chart
D 374.) (Note : — A few grains are moderately resistant
and the others very quickly gelatinized, hence not so
much difference between the gelatinization of the grains
and of the total starch as in most of the other species.)

The hilum, as in L. pardalinum, becomes distinct in
all the grains, accompanied by the formation of a bubble
in a few grains. The lamellae are moderately distinct, as
in L. pardalinum. Gelatinization begins at the hilum,
which enlarges more rapidly toward the proximal than
toward the distal end. Two fissures extend from either
side of the hilum about three-fourths 'of the distance
between the hilum and the distal margin. The portion
included between them is even more indistinctly fis-
sured than in L. pardalinum, and then becomes irregu-
larly granular, the granules being much less refractive
than in L. pardalinum. The starch at the proximal
end and sides forms a homogeneous-looking, refractive
band which is sometimes joined to a broad lamellated
band at the distal margin, but not so frequently as in
L. pardalinum. In such grains as in L. pardalinum,
solution of one part of this distal band is first effected and
then the marginal material splits away from the inner
granular mass and is dissolved first, the inner granular
mass disappearing last. In the majority of the grains,
however, this does not occur, but the capsule is dissolved
first at the proximal end. Solution extends toward the
distal end, the last part to disappear being the distal
capsule.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 84 per cent of the
entire number of grains and 98 per cent of the total
starch in 5 minutes, and an about 90 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 375.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 95 per cent of
the entire number of grains and 97 per cent of the total
starch in 15 seconds ; in about 97 per cent of the grains
and 98 per cent of the total starch in 30 seconds; and
in about 99 per cent of the grains and in more than 99
per cent of the total starch in 1 minute. A few scattered
grains are very resistant and may remain ungelatinized
for 5 minutes or longer.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 97 per cent of
the entire number of grains and 99 per cent of the total
starch in 30 seconds, and in about 99 per cent of the
grains and in more than 99 per cent of the total starch
in 1 minute. Rare grains remain ungelatinized for 5
minutes or longer.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 99
per cent of the entire number of grains and in more
than 99 per cent of the total starch in 15 seconds. The
very rare scattered ungelatinized grains may resist the
reaction for 5 minutes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99

632

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

per cent of the grains and total starch in 15 seconds.
Bare scattered grains are quite resistant.

The hilum becomes distinct in all of the grains,
attended by the formation of a bubble in a moderate
number. This is not seen in L. pardalinum. The
lamellae are somewhat less distinct than in L. pardalinum.
Gelatinization begins at the hilum, which swells very
rapidly, more rapidly toward the proximal than toward
the distal end of the grain. Two fissures extend from
either side of the hilum three-fourths of the distance
between the hilum and the distal margin. The portion
included between these 2 fissures is fissured more dis-
tinctly and irregularly than is a similar portion in
the normal grains of L. pardalinum. This part of the
grain is gelatinized very rapidly, leaving a residue of
very distinct granules which are much more refractive
than similar granules in L. pardalinum. This gela-
tinizes with much infolding and other distortion of the
capsule at this point. The portion at the proximal
margin and sides forms a refractive, homogeneous-look-
ing band which gradually grows thinner and more nearly
transparent until it is gelatinized and only the capsule
remains. The gelatinized grains are as much swollen,
have thinner capsules, and are more distorted than in
L. pardalinum.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 94 per
cent of the entire number of grains and 97 per cent of
the total starch in 30 seconds; in about 95 per cent of
the grains and 98 per cent of the total starch in 1
minute ; in about the same percentage of grains and total
starch in 3 minutes; and in about 96 per cent of the
grains and 99 per cent of the total starch in 5 minutes.

The reaction with potassium sulphocyanat'e begins
immediately. Complete gelatinization occurs in about 93
per cent of the entire number of grains and 96 per cent
of the total starch in 15 seconds, and in about 96 per cent
of the grains and 98 per cent of the total starch in 30
seconds. Bare grains remain ungelatinized for 5 minutes
or longer.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 96 per
cent of the entire number of grains and in more than 99
per cent of the total starch in 10 seconds. Very rare
grains resist gelatinization for 5 minutes or longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in more than 99
per cent of the grains and total starch in 10 seconds.
Bare resistant grains remain ungelatinized for 5 minutes
or longer.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds, and in about 98 per cent
of the grains and 99 per cent of the total starch in 30
seconds. Bare resistant grains remain ungelatinized for
5 minutes or longer.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 67 per
cent of the entire number of grains and 82 per cent of
the total starch in 3 minutes; in about 85 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes; and in about 98 per cent of the grains and 99 per
cent of the total starch in 10 minutes. (Chart D 376.)

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 76 per
cent of the entire number of grains and 95 per cent of
the total starch in 1 minute ; in about 95 per cent of the
grains and 97 per cent of the total starch in 3 minutes ;
and in about 97 per cent of the grains and 98 per cent of
the total starch in 5 minutes.

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 97 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 96 per cent of
the total starch in 1 minute, and in more than 99 per
cent of the grains and total starch in 3 minutes.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 92 per cent of
the entire number of grains and 95 per cent of the total
starch in 1 minute ; in about 96 per cent of the grains and
99 per cent of the total starch in 3 minutes ; and in about
98 per cent of the grains and 99 per cent of the total
starch in 5 minutes. (Chart D 377.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in about half of the grains,
more than in L. pardalinum. The lamella are moderately
distinct, as in L. pardalinum. Gelatinization begins at
the hilum, which swells more toward the proximal than
toward the distal end. Two fissures proceed slightly
obliquely from either side of the hilum three-fourths of
the distance from the hilum to the distal margin. The
portion between these 2 fissures is in turn fissured, but
the fissures are not so distinct nor so branched as in
L. pardalinum. As the grain swells these fissures widen
and divide the starch into irregular pointed masses which
form a serrated border to the marginal deposit at the
distal end. This is unaccompanied by the formation
of slanting fissures and division into spicules of the
starch just distal to the hilum, such as is seen in L.
pardalinum. As gelatinization progresses and the grain
continues to swell, this serrated border coalesces and
forms an irregularly granular mass, at the distal end of
which the granules are neither as distinct nor as refrac-
tive as in L. pardalinum. The portion at the proximal
and distal margins and sides, as in L. pardalinum, forms
a homogeneous-looking refractive band which slowly
grows thinner and more transparent as it is gelatinized.
The granular starch at the distal end is the last part
of the grain to be gelatinized, and this process takes
place with much infolding and distention of the cap-
sule at that point. The gelatinized grains are very
much swollen, have somewhat thinner capsules than in
L. pardalinum, and are very much distorted at the distal
end, but not so much as in L. pardalinum.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 95 per cent of
the entire number of grains and 98 per cent of the total
starch in 1 minute, and in about 97 per cent of the
grains and 99 per cent of the total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 89 per cent of the
entire number of grains and 97 per cent of the total
starch in 1 minute; in about 99 per cent of the grains

LILIUM.

633

and total starch in 3 minutes; and in about the same
percentage of the grains and total starch in 5 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in very few, as in L. parda-
linum. The lamella are usually not very distinct, not
nearly so distinct as in L. pardalinum. Gelatinization
begins at the hilum, which swells more rapidly toward
the proximal than the distal end. Two fissures extend
from either side of the hilum about three-fourths of the
distance between the hilum and the distal margin fur-
ther than in L. pardalinum. The portion included be-
tween these fissures is broken up into refractive gran-
ules which gelatinize more readily than similar granules
of L. pardalinum. They leave a residue of very refrac-
tive granules at the distal end of the grain, which is
gelatinized usually before the marginal starch. This
is never split to form a serrated border, as in L. parda-
linum. The material at the proximal and distal margins
and sides forms a refractive, homogeneous-looking band
which gelatinizes comparatively slowly. The gelatinized
grains are as much swollen as in L. pardalinum. They
have not such thick capsules and are not so much dis-
torted as in that starch.

The reaction with barium chloride begins immedi-
ately. Complete gelatinization occurs in about 65 per
cent of the entire number of grains and 91 per cent of
the total starch in 1 minute; in about 96 per cent of the
grains and 98 per cent of the total starch in 3 minutes ;
and in about 97 per cent of the grains and 99 per cent
of the total starch in 5 minutes.

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the entire number of grains and 95 per cent of the
total starch in 30 seconds; in about 96 per cent of the
grains and 99 per cent of the total starch in 1 minute ;
and in about 98 per cent of the grains and in more than
99 per cent of the total staxch in 5 minutes. (Chart
D378.)

LILIUM BUBBANKI (HYBRID).

(Plate 17, fig. 102; Charts D 373 to D 378.)
HISTOLOCIC PROPERTIES.

In form the grains are always simple and usually
isolated. No compound grains are seen, although they
occur in both parents, but there is a small number of
aggregates as in L. parryi, and, as in that starch, are
composed of two components of equal size adherent to
one another at their distal ends. The grains are more
regular in form than in either parent, in this character-
istic more closely resembling L. pardalinum. The irreg-
ularities that occur are due to the following causes
which are seen in both parents: (1) Small rounded or
large, pointed protuberances from the proximal end or
from the sides; (2) a greater development of one part
of the distal end than of the rest. The conspicuous
forms are broad ovoid and pure ovoid, triangular with
curved base and rounded angles, elliptical, and pyriform.
The additional forms are nearly round, clam-shell-shaped,
and lenticular. As in both parents, the broader forms
are somewhat flattened, and when viewed on edge have
an elongated ovoid or elliptical form. In form L. bur-
banki shows a somewhat closer relationship to L. parda-
linum than to L. parryi.

The hilum is not so distinct and is less often fissured
than in either parent, and in this respect shows a closer
17

relationship to L. parryi than to L. pardalinum. The
fissures when present have the same forms as in L. parryi.
The hilum is eccentric from 0.43 to 0.14, usually 0.2,
of the longitudinal axis. It is less eccentric than in
either parent.

In the character and eccentricity of the hilum, L.
burbanki shows a closer relationship to L. parryi than to
L. pardalinum.

The lamellce are as fine and as distinct as in L. par-
dalinum and have the same characteristics as in that
starch, except that they do not at any time have a wavy
or irregular outline. The lamella? counted on the larger
grains vary from 22 to 35, usually 38.

In size the grains vary from the smaller which are
6 by 6/x, to the large broad forms which are 50 by 46/u.,
and the larger elongated forms which are 48 by 30/x,
in length and breadth. The common sizes are 34 by 30/*
and 34 by 24/j.

In size L. burbanki is somewhat closer to L. parda-
linum than to L. parryi, but shows almost a mid-degree
of intermediateness between the two parents.

POLABISCOPIC PROPEBTIES.

The figure is as distinct as in both parents and is
better defined than in either parent, in this respect more
closely resembling L. parryi than L. pardalinum. The
lines usually cross at a very acute angle as in L. parryi,
but they are not so often bent as in either parent, and in
this respect more nearly resemble L. pardalinum. The
figure, less often than in either parent, has a variation
in the form of a cross-bar connecting the two longer arms
of the cross, and in this respect more nearly resembles
L. parryi.

The degree of polarization varies from low to high
(value 50), the same as in L. parryi. There is little vari-
iation in a given aspect of an individual grain.

With selenite the quadrants are more clear-cut than
in either parent, and in this respect are closer to L.
parryi. They are less unequal in size and irregular in
shape than in either parent, and in this respect are
closer to L. pardalinum. The colors are usually not
pure as in L. parryi.

In the degree of polarization, the character of the
figure, and the appearances with selenite L. burbanki
shows a closer relationship to L. parryi than to L.
pardalinum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a light to moderate blue-violet (value 40), the
same as in L. pardalinum and less than in L. parryi.
With 0.125 per cent Lugol's solution the grains all color
lightly, the same as in L. pardalinum. If the grains are
heated in water until all are completely gelatinized and
then treated with a 2 per cent Lugol's solution, the
gelatinized grains are very deeply or deeply colored
indigo, more than in either parent but closer to L. parda-
linum, and the solution colored a moderate indigo, less
than in either parent. If the preparation is boiled for
2 minutes and then treated with an excess of a 2 per cent
Lugol's solution, the grain-residues nearly all color a light
to moderate indigo, more than in either parent; the
capsules a very deep violet, as in L. pardalinum; and
the solution a very deep indigo, as in L. pardalinum.

634

DATA OF PEOPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Qualitatively and quantitatively the reactions with
iodine show a closer relationship to L. pardalinum than
to L. parryi.

ANILINE REACTIONS.

With gentian violet the grains all color, very lightly,
in 1 minute, and in 30 minutes they are moderately
colored (value 45), more than L. parryi but much less
than L. pardalinum.

With safranin the grains all color very lightly in 1
minute, and in 30 minutes they are lightly to moderately
colored (value 40), more than in L. parryi, but much
less than in L. pardalinum.

In the reaction with aniline stains L. burbanki shows
a closer relationship to L. parryi than to L. pardalinum.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 64° to 66° C., and of all is 67° to
68.5° C.; the mean is 67.75° C. The temperature of
gelatinization of L. burbanki is higher than that of
either parent, but is closer to L. pardalinum than to
L. parryi.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 60 per cent of
the total starch in 5 minutes ; in about 80 per cent of the
grains and 88 per cent of the total starch in 15 minutes;
in about 98 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 373.)

The hilum, as in both parents, rarely becomes dis-
tinct and attended by the formation of a bubble. The
lamellae, as in the parents, are invisible. The grains
become more refractive ; the first part to show this change
is a narrow strip of starch at the margin which is as
narrow and as refractive as in L. parryi. Gelatinization
begins at the proximal end, as in L. pardalinum, and
progresses in the majority of the grains as in that starch.
In a minority, however, it proceeds the same as in L.
parryi. The gelatinized grains are as much swollen,
have as thin capsules, and are as much distorted as in
L. pardalinum.

In this reaction L. burbanki shows qualitatively a
closer relationship to L. pardalinum than to L. parryi.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 22 per cent of
the entire number of grains and 55 per cent of the total
starch in 3 minutes ; in about 29 per cent of the grains
and 62 per cent of the total starch in 5 minutes ; in about
50 per cent of the grains and 80 per cent of the total
starch in 15 minutes ; in about 70 per cent of the grains
and 90 per cent of the total starch in 30 minutes ; in about
80 per cent of the grains and 95 per cent of the total
starch in 45 minutes; and in about 93 per cent of the
grains and 99 per cent of the total starch in 60 minutes.
(Chart D374.) (This has been repeated and found to
go quite as slow or even slightly slower.)

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any. The
lamellae are usually less distinct than in the parents,
which show the same degree of distinctness. Gelatiniza-
tion begins at the hilum and progresses in the great
majority of the grains as in L. pardalinum, with the
single exception that fissuring and granulation are more

distinct than in that starch. In a small minority the
process is the same as that described for the majority of
the grains of L. parryi. In this reaction L. burbanki
shows qualitatively a somewhat closer relationship to
L. pardalinum than to L. parryi.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 8 per cent of the
entire number of grains and 57 per cent of the total
starch in 5 minutes; in about 16 per cent of the grains
and 71 per cent of the total starch in 15 minutes ; in about
25 per cent of the grains and 80 per cent of the total
starch in 30 minutes ; in about 43 per cent of the grains
and 83 per cent of the total starch in 45 minutes ; and in
about 54 per cent of the grains and 86 per cent of the
total starch in 60 minutes. (Chart D 375.) The grains
of this starch are quite resistant. The capsule after gela-
tinization is very little if any distorted, which is not
usually found in the Liliaceas.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 90 per cent of the total
starch in 15 seconds ; in about 95 per cent of the grains
and 97 per cent of the total starch in 30 seconds; and in
about 98 per cent of the grains and 99 per cent of the
total starch in 1 minute. A few grains are quite resistant
and remain ungelatinized for 5 minutes and longer.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 88 per cent of the
entire number of grains and 96 per cent of the total
starch in 30 seconds, and in about 98 per cent of the
grains and 99 per cent of the total starch in 1 minute.
Bare grains may remain ungelatinized for 5 minutes or
longer.

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 92 per cent of
the total starch in 15 seconds, and in about 98 per cent
of the grains and 99 per cent of the total starch in 30
seconds. The rare scattered grains resist gelatinization
for 5 minutes or longer.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in more than
99 per cent of the entire number of grains and total starch
in 15 seconds. Very rare grains are quite resistant.

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any as in L.
pardalinum. The lamellse are as distinct as in L. parda-
linum. Gelatinization begins at the hilum and pro-
gresses as in the normal grain of L. pardalinum. The
gelatinized grains are as much swollen and have as thin
capsule as in L. pardalinum. They are somewhat less
distorted than in L. pardalinum and considerably less
than in L. parryi.

In this reaction L. burbanki shows qualitatively a
closer relationship to L. pardalinum than to L. parryi.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 42 per
cent of the entire number of grains and 86 per cent of
the total starch in 30 seconds; in about 66 per cent of
the grains and 91 per cent of the total starch in 1 minute ;
in about 84 per cent of the grains and 98 per cent of the
total starch in 3 minutes ; and in about 93 per cent of the
grains and 99 per cent of the total starch in 5 minutes.

LILIUM.

635

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 30
per cent of the entire number of grains and 66 per cent
of the total starch in 15 seconds; in about 60 per cent
of the grains and 90 per cent of the total starch in 30
seconds ; in about 80 per cent of the grains and 95 per
cent of the total starch in 1 minute; and in about 93
per cent of the grains and 98 per cent of the total starch
in 3 minutes. Eesistant grains remain ungelatinized at
5 minutes and longer.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 94 per cent of
the total starch in 15 seconds, and in about 99 per cent of
the grains and in more than 99 per cent of the total starch
in 30 seconds. Rare grains resist gelatinization for 5
minutes or longer.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 90 per cent of
the total starch in 15 seconds; in about 93 per cent of
the grains and 98 per cent of the total starch in 30
seconds ; and in more than 99 per cent of the grains and
total starch in 60 seconds. Rare resistant grains remain
ungelatinized for 5 minutes and longer.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 81 per
cent of the entire number of grains and 90 per cent of
the total starch in 15 seconds; in about 88 per cent of the
grains and 95 per cent of the total starch in 30 seconds ;
in about 95 per cent of the grains and 99 per cent of the
total starch in 45 seconds ; and in more than 99 per cent
of the grains and total starch in 60 seconds. Rare re-
sistant grains remain ungelatinized for 5 minutes or
longer; a larger number remains than in either parent.

The reaction with sodium salicylate begins in 30
seconds. Complete gelatinization occurs in about 55 per
cent of the entire number of grains and 70 per cent of
the total starch in 3 minutes ; in about 90 per cent of the
grains and 96 per cent of the total starch in 5 minutes;
and in about 99 per cent of the grains and in more than
99 per cent of the total starch in 10 minutes. (Chart
D376.)

The reaction with calcium nitratebeg'ms immediately.
Complete gelatinization occurs in about 48 per cent of
the grains and 64 per cent of the total starch in 1 min-
ute ; in about 80 per cent of the grains and 95 per cent
of the total starch in 3 minutes; and in about 92 per cent
of the grains and 99 per cent of the total starch in 5
minutes.

The reaction with uranium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 38 per cent of
the total starch in 1 minute; in about 70 per cent of
the grains and 90 per cent of the total starch in 3 min-
utes ; and in about 86 per cent of the grains and 98 per
cent of the total starch in 5 minutes.

The reaction with strontium nitrate begins in 15
seconds. Complete gelatinization occurs in about 45 per
cent of the entire number of grains and 56 per cent of
the total starch in 1 minute, and in about 96 per cent of
the grains and 99 per cent of the total starch in 3
minutes.

The reaction with cobalt nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 7
per cent of the total starch in 1 minute; in about 40
per cent of the grains and 60 per cent of the total starch
in 3 minutes; in about 47 per cent of the grains and
80 per cent of the total starch in 5 minutes; in about
73 per cent of the grains and 90 per cent of the total
starch in 15 minutes; and in about 90 per cent of the
grains and 95 per cent of the total starch in 30 minutes.
(Chart D 377.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in but few grains, as in
L. pardalinum. The lamellae are moderately distinct
as in both parents. Gelatinization begins at the hilum
and progresses as in L. pardalinum, except that at
first the fissures dividing the portion included between
the 2 original fissures from the hilum are even finer
and less distinct than in L. parryi, but later they have
the same appearance as in L. pardalinum. The gela-
tinized grains are as much swollen and have as thin cap-
sules as in L. parryi. They are as much distorted, par-
ticularly at the distal end, as in L. pardalinum, and more
than in L. parryi.

In this reaction L. burbanJci shows qualitatively a
somewhat closer relationship to L. pardalinum than to
L. parryi.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 48 per cent of
the entire number of grains and 79 per cent of the total
starch in 1 minute, and in about 91 per cent of the
grains and 97 per cent of the total starch in 3 minutes.

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 3 per cent of the
entire number of grains and 12 per cent of the total
starch in 1 minute ; in about 54 per cent of the grains
and 85 per cent of the total starch in 3 minutes ; in about
66 per cent of the grains and 92 per cent of the total
starch in 5 minutes; in about 89 per cent of the grains
and 97 per cent of the total starch in 10 minutes; and in
about 95 per cent of the grains and in more than 99 per
cent of the total starch in 15 minutes.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in very few grains, as in
both parents. The lamella are as distinct as in L. parda-
linum. Gelatinization begins at the hilum and pro-
gresses as in L. pardalinum, except that there is some-
what more definite fissuring and granule formation,
showing the influence of L. parryi. The gelatinized
grains are as much swollen as in both parents, have as
thin capsules as in L. parryi, and are more distorted
than in L. parryi and somewhat less than in L. parda-
linum.

In this reaction L. burbanki shows qualitatively a
somewhat closer relationship to L. pardalinum than to
L. parryi.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 5 per cent of the total starch in 1 minute ; in about
49 per cent of the grains and 66 per cent of the total
starch in 3 minutes; in about 52 per cent of the grains
and 79 per cent of the total starch in 5 minutes ; in about
79 per cent of the grains and 93 per cent of the total

636

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

starch in 15 minutes; and in about 80 per cent of the
grains and 95 per cent of the total starch in 30 minutes.
The reaction with mercuric chloride begins in a few
grains in 15 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 30 seconds; in about 27

per cent of the grains and 50 per cent of the total starch
in 1 minute; in about 55 per cent of the grains and 88
per cent of the total starch in 3 minutes ; in about 73 per
cent of the grains and 90 per cent of the total starch in
5 minutes ; and in about 88 per cent of the grains and 98
per cent of the total starch in 15 minutes. (Chart D 378.)

8. IRIS.

This genus includes about 175 recognized species, a
very large number of garden varieties, and many hy-
brids. Apart from the recognized horticultural groups
(German, Japanese, Dwarf, and Oncocyclus Irises),
these plants are divided into two series which are dis-
tinguished by a thick root-stock or creeping rhizome,
and by a bulbous root-stock, respectively. Hasselbring
includes in the first series the subgenera,,Apagon, Pardan-
thopsis, Evansia, Pseudovansia, Pogoniris and Regelia,
and Ocnocyclus; and in the second series, Xiphion,
Gynandiris, and Juno. In this research studies were
made of the starches of the following species and hybrids :
I. iberica Hoffm., I. trojana Kerner, /. cengialti Ambrosi,
/. pallida queen of may Hort., /. persica var. purpurea
Hort., and I. sindjarensis Boiss. and Haussk. ; and the
hybrids I. ismati, I. dorak, I. mrs. alan grey, and I.
pursind. The first four of the parents belong to the
rhizomatous series, and the last two to the bulbous
series. All of the specimens were obtained from Barr and
Sons, London.

30. 1 4 iberica (seed parent), I. trojana (pollen parent), and

I. ismali ( hybrid ) , page 636.

31. /. iberica (seed parent), /. cengialti (pollen parent), and

I. dorak (hybrid), page 647.

32. 7. cengialti (seed parent), 7. pallida queen of may (pollen

parent), and 7. mrs. alan grey (hybrid), page 656.

33. 7. persica var. purpurea (seed parent), 7. sindjarensis

(pollen parent), and 7. pursind (hybrid), page 664.

In the first set, the cross was between members of
the subgenera Oncocyclus and Apagon; in the second,
between members of the subgenera Oncocyclus and
Pogoniris and Regelia; in the third, between members
of the subgenus Pogoniris and Regelia; and in the fourth,
between members of the subgenus Juno (in the first three
between rhizomatous irids; and in the last, between
bulbous forms).

30. STARCHES OF IRIS IBERICA, I. TROJANA, AND
I. ISMALI.

IRIS IBERICA (SEED PARENT).

(Plate 18, figs. 103 and 106; Charts D 379 to D 399.)

HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
though a moderate number of small aggregates of 2 or,
rarely, 3 components are noted, and a few compound
grains, which are of two types. The first type consists
of 2 small grains, each consisting of a hilum and 1 or 2
lamella? and surrounded by 8 to 15 common secondary
lamellse and attached to the proximal end of a large
elongated grain. The second type consists of 2 or 3 small
grains, if 3 they are pyramidally arranged, each con-
siting of 4 or 5 lamellae and surrounded by 1 or 2 common
secondary lamellae. The grains are usually moderately
regular in form, and any irregularities which occur are
due to the following causes, in order of frequency of

occurrence: (1) Secondary sets of lamellae whose longi-
tudinal axis is at an angle, usually a right angle with that
of the primary set; (2) large flattened and rounded pro-
tuberances from the sides or from either end; (3) devia-
tion of the longitudinal axis with consequent bending
of the grain, usually at the distal end, or middle; (4)
sharply defined, triangular depressions in the margin at
the side, probably representing pressure facets; (5) shal-
low, rounded depressions and elevations of the surface,
giving a wavy or undulating outline to the margin; (6)
rarely, a small, rather narrow, sharply defined notch in
the center of the distal margin. The conspicuous forms
are elongated elliptical, usually with a flattened distal
end, and sometimes with a set of secondary lamellae
from one side causing a modification of form, and ovoid,
with or without a flattened distal end. The additional
forms are round and nearly round, reniform, pyriform,
club-shaped, boot-shaped, napiform, triangular with
rounded angles, and short T-shape. The grains are not
flattened.

The hilum is a moderately distinct, round spot and
not often fissured. When fissures occur they have the
following forms : ( 1 ) A small, short, straight, transverse,
oblique, or, rarely, longitudinal line; (2) like a flying-
bird. Not infrequently 2 refractive fissures are seen
extending from either side of the hilum, and appear to
be in the inner substance of the grain, and do not come
to the surface. The hilum is eccentric from 0.25 to
0.08, usually 0.15, of the longitudinal axis.

The lamellce are usually rather coarse and not very
distinct, but they may be demonstrated on many of the
grains. They are continuous and circular in form near
the hilum and in the rest of the grain they usually appear
discontinuous and follow in general the form of the out-
line of the grain. They often show some irregularities,
the chief of which is a small notch or depression corre-
sponding to the notch in the distal margin before noted,
but this does not always occur in the same grain. There
is, frequently, one very coarse, rather refractive lamellae
which is placed at either half the distance between the
hilum and the distal margin, or very near the distal
margin. The number of lamellaj counted on the larger
grains varies from 8 to 18, usually 12.

In size the smaller grains vary from 4 by 4/j, to the
larger which are 34 by 16/u. and 32 by 17/A, in length and
breadth. The common size is 20 by 14/u.

POLAEISCOPIC PROPERTIES.

The figure is very distinct and well defined. The lines
usually cross at an acute angle which varies considerably
in different grains, but sometimes they cross at a right
angle. They are often considerably bent, but rarely
bisected.

The degree of polarization varies from low to high
(value 50). In a few grains it is low, in very few high,

IRIS.

637

and in most it is moderate or moderately high. In
some it is lower between the two limbs of the cross
than elsewhere.

With selenite the quadrants are usually clear-cut.
They are unequal in size and often irregular in form.
The colors are usually not pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
40). The color deepens moderately rapidly until very
deep and more bluish. With 0.125 per cent Lugol's
solution the grains all color a light violet and the color
deepens rather slowly until moderately deep and more
bluish. After heating in water until all the grains are
completely gelatinized and then treating with a 2 per cent
Lugol's solution, the gelatinized grains are colored a
deep or a moderately deep indigo, and the solution a deep
indigo. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent of Lugol's
solution, most of the grain-residues show only an empty
capsule, but in a very few the contents are colored a very
light indigo; the capsules a deep wine-red; and the solu-
tion a very deep indigo.

ANILINE REACTIONS.

With gentian violet, the grains stain very lightly at
once, and in 30 minutes they are light to moderately
stained (value 40). Some grains are moderately stained
and some lightly, and the rest light to moderately. There
is no unevenness of coloring noted on the individual
grains.

With safranin the grains stain very lightly at once,
and in 30 minutes they are moderately stained (value
45). There are more moderately and moderate to lightly
stained grains than in gentian violet.

TEMPEBATUBE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 69° to 70° C., and of all is 71° to 72.5° C.,
mean 71.75° C.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 3 per cent
of the entire number of grains and 6 per cent of the total
starch in 5 minutes; in about 32 per cent of the grains
and 39 per cent of the total starch in 15 minutes ; in about
45 per cent of the grains and 50 per cent of the total
starch in 30 minutes ; in about 54 per cent of the grains
and 60 per cent of the total starch in 45 minutes; and
60 per cent of the grains and 64 per cent of the total
starch in 60 minutes. (Chart D 379.)

The hilum becomes distinct, attended in most grains
by the formation of a small bubble, which persists until
the hilum is reached in the process of gelatinization.
The lamellae are always rather indistinct, and become
obliterated as gelatinization progresses. The whole grain
becomes somewhat refractive, the first part of the grain
to show this is a broad band around the margin. Gela-
tinization begins at the distal corners of the grain just
above the margin. Two refractive cracks or fissures are
seen to separate the marginal portion at these points
from the rest of the grain and the marginal starch is
then gelatinized with considerable swelling and distortion

of the capsule. Then the rest of the distal deposit
assumes a pitted appearance and is invaded on either side
by a longitudinal refractive fissure which extends about
two-thirds of the way to the proximal end. Between
these two fissures the starch becomes more and more
refractive, and is invaded in the interior but not on the
surface by several longitudinal refractive fissures, and
then divided by granules from these fissures into granules
of varying sizes and shapes. In the meantime gelatiniza-
tion has spread from the corners of the distal end all
along the distal margin and now extends toward the
proximal end, and the granules which have been pre-
viously formed are separated off and gelatinized. The
reaction proceeds more rapidly in the interior of the
grain than on the surface, which is proved by the fact
that before the hilum is reached on the surface, a
refractive canal or fissure is formed to the hilum in the
central part of the grain, the bubble swells and lengthens
out into this canal and sometimes passes through it
distally before shrinking and then disappearing, the
hilum enlarges considerably, and the surface and mar-
ginal material is at the same time rapidly gelatinized
except at the proximal margin, which is the last to be
broken down, and is often very resistant, remaining for
a long time after the rest of the grain is completely gela-
tinized. In a very few grains the proximal end is gelatin-
ized after gelatinization has progressed about half-way
between the distal end and the hilum, the most resistant
part in such cases being just distal to the hilum.

The gelatinized grains are much swollen, have rather
thin capsules, and are very much distorted especially at
the distal end, and they retain very little resemblance
to the form of the untreated grain.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 6 per cent of the total
starch in 5 minutes; in about 6 per cent of the grains
and 70 per cent of the total starch in 15 minutes; in
about 24 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 52 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 79 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart D 380.)

The reactions with chromic acid are difficult to obtain
with any degree of satisfaction as in other species of irids.
The grains have a tendency to collect in groups (as in
many other species) and bubbles appear (as found in
many other species). These bubbles may either expand
or collapse, causing the grains in the field under obser-
vation to move from the field or crowd together. Since
there is always a tendency to some solution of the grains
with chromic acid, when a new field must be sought at
30 minutes, as the result of movement from collapse of
bubbles, etc. ; it is impossible to compute the number of
grains with perfect accuracy since it is impossible to
determine what proportion has been dissolved. The wall
of some grains is very resistant, a small amount remain-
ing ungelatinized ; this may extend largely around the
margin or only at the proximal end and sides.

Gelatinization begins rather slowly, and then the
process advances in most of the grains with considerable
rapidity, only a small amount of ungelatinized material
remaining in a few grains.

638

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The results obtained with this reagent are very con-
flicting unless studied in clear weather as the solution
tends to darken the field so that the final stages are
difficult to ascertain.

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 22 per cent
of the total starch in 5 minutes; in about 30 per cent
of the grains and 72 per cent of the total starch in
15 minutes; in about 43 per cent of the grains and 81
per cent of the total starch in 30 minutes; in about
53 per cent of the grains and 86 per cent of the total
starch in 45 minutes ; in about 54 per cent of the grains
and 90 per cent of the total starch in 60 minutes. (Chart
D381.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 24 per cent of
the entire number of grains and 58 per cent of the total
starch in 5 minutes; in about 33 per cent of the grains
and 73 per cent of the total starch in 15 minutes ; in about
40 per cent of the grains and 77 per cent of the total
starch in 30 minutes ; in about the same percentage of the
grains and 81 per cent of the total starch in 45 minutes;
in about 44 per cent of the grains and 84 per cent of the
total starch in 60 minutes. (Chart D 382.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 62 per cent of
the entire number of grains and 85 per cent of the total
starch in 2 minutes ; in about 89 per cent of the grains
and 99 per cent of the total starch in 5 minutes. (Chart
D 383.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the entire number of grains and 53 per cent of
the total starch in 5 minutes; in about 36 per cent of the
grains and 63 per cent of the total starch in 15 minutes ;
in about 45 per cent of the grains and 72 per cent of the
total starch in 30 minutes; in about 50 per cent of the
grains and 81 per cent of the total starch in 45 minutes ;
in about 59 per cent of the grains and 86 per cent of
the total starch in 60 minutes. (Chart D 384.)

The hilum becomes very distinct, unattended by the
formation of a bubble. The lamellae also are distinct, but
later become obscured. Gelatinization begins at the
hilum and is preceded by an extension and widening of
2 refractive lines or fissures which, in the untreated
grain, extend distally in the interior of the grain from
either side of the hilum. The starch included between
these fissures and the hilum and the distal margin be-
comes more refractive in appearance and is divided into
fine granules which are arranged in rows corresponding
to the line of the lamellae. In most grains the starch
near the hilum is divided first into irregularly shaped
granules which are very resistant. Gelatinization now
begins with swelling of the hilum, and the finely granu-
lar portion, but not the coarse granules immediately sur-
rounding the hilum, begins to gelatinize. Before gela-
tinization reaches the distal end, the granular starch
here is invaded by several longitudinal fissures from the
margin, which divide the material and apparently hasten
gelatinization. The more resistant portion in the proxi-
mal end and sides, in the meantime, forms a thick,
indistinctly striated and lamellated marginal band
around the inner border, of which the rather coarse

granules formed from the starch around the hilum
are arranged at nearly regular intervals. This band be-
comes progressively thinner and more nearly transparent
and finally is also gelatinized, the proximal margin last,
and some time after the distal material is gelatinized,
only the thin capsule and the resistant granules already
mentioned are left. These granules persist for some
time, growing smaller and more refractive and are finally
gelatinized, llarely the most resistant granules are
found grouped together at the distal margin, and in such
grains the proximal end and the marginal portion at
the sides is gelatinized before the starch between the
hilum and the distal end.

The gelatinized grains are large, thin-walled, not
much distorted, except at the distal end, and retain
some resemblance to the form of the untreated grain. In
a moderate number of grains, dissolution of the capsule
at various points and invasion of the grain by cracks at
these points take place long before gelatinization is com-
plete, and such grains become coarsely granular through-
out, and are gelatinized and nearly completely dissolved
so that only the curled-up capsule remains.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 38 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes ; in about 44 per cent of the
grains and 86 per cent of the total starch in 15 minutes ;
in about 55 per cent of the grains and 89 per cent of the
total starch in 30 minutes; in about 58 per cent of the
grains and 93 per cent of the total starch in 45 minutes;
in about 65 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 385.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 24 per
cent of the grains and 52 per cent of the total starch in
5 minutes; in about 29 per cent of the grains and 68
per cent of the total starch in 15 minutes; in about 32
per cent of the grains and 78 per cent of the total starch
in 30 minutes; in about 39 per cent of the grains and
86 per cent of the total starch in 45 minutes ; in about
43 per cent of the grains and 89 per cent of the total
starch in 60 minutes. (Chart D 386.)

The hilum is distinct and if 2 refractive fissures
already exist in the untreated grain, they become wider
and more extensive, and if not already present they
quickly form. The lamellae are at first moderately dis-
tinct, and become more distinct, then less distinct, and
are finally obliterated. Gelatinizafcion begins at the
hilum which swells slightly, and in the portion of the
grain included between the 2 fissures, already described,
the hilum, and the distal margin becomes more re-
fractive, and is divided into irregularly placed gran-
ules. In the majority of the grains, this granular mass
is invaded at the distal margin by longitudinal fissures',
and is the first part of the grain to be gelatinized.
This is followed at once by the part immediately distal
to the hilum, leaving the portion midway between the
hilum and the distal margin ungelatinized, and this may
remain so for a considerable time. The most resistant
portion of the grain, however, is at the proximal end
and sides nearby. As the hilum and the grain enlarge,
this material forms a faintly lamellated, non-striated,
marginal band which slowly becomes thinner and more
nearly transparent until only the capsule is left. In a

IRIS.

639

moderate number of grains the proximal portion becomes
gelatinized first and then the distal starch. In the two
methods of gelatinization just described, the enlargement
of the grain is greatest at the distal and the proximal
ends, respectively. The gelatinized grains are large, have
thin capsules, and -are somewhat distorted, but retain
some resemblance to the form of the untreated grain.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
38 per cent of the entire number of grains and 84 per
cent of the total starch in 2 minutes; in about 5G per
cent of the grains and 90 per cent of the total starch in
5 minutes; in about 76 per cent of the grains and 97 per
cent of the total starch in 15 minutes. (Chart D 387.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes; in about 1 per cent of
the grains and 5 per cent of the total starch in 15 min-
utes; in about 1 per cent of the grains and 6 per cent
of the total starch in 30 minutes ; in about 2 per cent of
the grains and 7 per cent of the total starch in 45 min-
utes; in about the same of the grains and 8 per cent of
the total starch in 60 minutes. (Chart D 388.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 39 per
cent of the entire number of grains and 59 per cent of the
total starch in 2 minutes; in about 60 per cent of the
grains and 80 per cent of the total starch in 5 minutes ;
in about 70 per cent of the grains and 88 per cent of the
total starch in 15 minutes; in about 83 per cent of the
grains and 95 per cent of the total starch in 30 minutes;
in about 88 per cent of the grains and 97 per cent of the
total starch in 45 minutes ; little if any further advance-
in 60 minutes. (Chart D 389.)

The hilum is very distinct and 2 refractive fissures,
which are either already present in the untreated grain
or soon form after the reagent is added, become larger
and more extensive and branch out considerably as
they near the distal margin. The lamella? are moderately
distinct and remain so, at the proximal end, throughout
the greater part of the reaction. Gelatinization begins
at the hilum which increases in size somewhat, as do also
the 2 fissures already described, which by their many
fine branches divide the grain at the distal end into fine
granules. The portion of the grain between these fis-
sures, the hilum, and the distal end, is invaded by many
irregular, more or less longitudinal fissures, and as the
hilum continues to enlarge and the grain to swell these
fissures widen and divide this part of the starch into
rather thin pyramids, from which spicules separate off,
partially or completely, and are gelatinized. In many
grains there are also wide cracks and longitudinal fis-
sures which invade the distal portion of the grain from
the margin, and when this occurs, the distal end and the
material at the hilum both begin to gelatinize at nearly
the same time. The more resistant part of the grain is
at the proximal end and sides nearby, and this material
forms a faintly lamellated, rather refractive band at the
margin which later becomes coarsely striated, and so
divided into granules. This band becomes progressively
thinner and more nearly transparent as the grain en-
larges, until finally only the thin capsule remains.

The gelatinized grains are swollen, and have rather
thick capsules. They are not much distorted except at
the distal ends, and retain some resemblance to the form
of the untreated grain.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 14
per cent of the total starch in 5 minutes; in about 10
per cent of the grains and 34 per cent of the total starch
in 15 minutes ; in about 22 per cent of the grains and 47
per cent of the total starch in 30 minutes ; in about 32 per
cent of the grains and 55 per cent of the total starch in
45 minutes; in about 37 per cent of the grains and 58
per cent of the total starch in 60 minutes. (Chart D 390.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 55 per cent of
the total starch in 5 minutes; in about 86 per cent of
the grains and 89 per cent of the total starch in 10
minutes ; in about 97 per cent of the grains and 99 per
cent of the total starch in 15 minutes. (Chart D 391.) *

The hilum becomes distinct, attended by the forma-
tion of a very small bubble in most of the grains. The
lamellae are rather indistinct when the reagent is first
added but become more distinct as the reaction advances.
The grains become more refractive, the first part of the
grain to show this increased refractivity is a narrow band
about the margin. Gelatinization is preceded by a
pitted appearance at the distal end of the grain, and
begins at the corners of the distal margin. From these
points it spreads along the distal margin, and then toward
the proximal end. The starch becomes granular just
preceding gelatinization, and this process may advance
more rapidly on one side than on the other, or more
rapidly in the central part than on the margins. In
many grains 2 longitudinal fissures are seen to extend
upward from the distal margin toward the hilum, and
in such grains the portion between these fissures is
gelatinized more rapidly than that nearer the margin.
As the hilum is neared, in the progress of the reaction,
the bubble, which is usually present, and which has
been growing steadily larger, suddenly swells, then
shrinks and disappears and the hilum enlarges rapidly,
accompanying the rapid gelatinization of the marginal
material on either side. The proximal portion is the
last to be gelatinized and this may take place either
rapidly or rather slowly, and is usually accompanied
by considerable invagination of the capsule at this point.
In a very few grains the proximal margin is gelatinized
after the process of gelatinization has advanced about
halfway from the distal end to the hilum. In such grains
the most resistant part of the grain is just distal to the
hilum. The gelatinized grains are much swollen, have
rather thin capsules, and are very much distorted, retain-
ing little if any resemblance to the form of the untreated
grain.

*The reaction with this reagent begins at the margin of the
grains of all species thus far studied. In the Iridaceee the reaction
is therefore more rapid in the grains in which the outline is more
uneven or in which the most abrupt corners appear. The group
of /. persica var. purpurea, I. eindjarensis, and /. pursind is the
moat resistant to this reagent, while it is the least resistant to most
of the reagents. The outline of the grains of this group is more
curved and possesses fewer inequalities than those of the other
species of this genus studied.

640

DATA OP PROPERTIES OF STARCHES OP PARENT- AND HYBRID-STOCKS.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
13 per cent of the total starch in 5 minutes; in about

9 per cent of the grains and 30 per cent of the total
starch in 15 minutes; in about 21 per cent of the
grains and 45 per cent of the total starch in 30 min-
utes; in about 24 per cent of the grains and 54 per
cent of the total starch in 45 minutes; in about 27
per cent of the grains and 60 per cent of the total starch
in 60 minutes. (Chart D 392.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and

10 per cent of the total starch in 5 minutes; in about
5 per cent of the grains and 20 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and 22
per cent of the total starch in 30 minutes; in about 11
per cent of the grains and 25 per cent of the total starch
in 45 minutes; in about 15 per cent of the grains and 29
per cent of the total starch in 60 minutes. (Chart
D 393.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes; in about 21
per cent of the grains and 48 per cent of the total starch
in 15 minutes; in about 44 per cent of the grains and
67 per cent of the total starch in 30 minutes ; in about 52
per cent of the grains and 78 per cent of the total starch
in 45 minutes; in about the same percentage of the
grains and 80 per cent of the total starch in 60 minutes.
(Chart D394.)

The reaction with cobalt nitrate begins in a few grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 2 per
cent of the total starch in 5 minutes; in about 0.5 per
cent of the grains and 4 per cent of the total starch in
15 minutes; in about 1 per cent of the grains and 6 per
cent of the total starch in 30 minutes ; in about the same
percentage of the grains and 7 per cent of the total
starch in 45 minutes; in about 2 per cent of the grains
and 8 per cent of the total starch in 60 minutes. (Chart
D 395.)

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 19 per cent of the total starch in
15 minutes ; in about 14 per cent of the grains and 50
per cent of the total starch in 30 minutes; in about
19 per cent of the grains and 54 per cent of the total
starch in 45 minutes; in about 29 per cent of the
grains and 61 per cent of the total starch in 60 minutes.
(Chart D 396.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about 16
per cent of the grains and 42 per cent of the total starch
in 15 minutes ; in about 26 per cent of the grains and
61 per cent of the total starch in 30 minutes; in about
29 per cent of the grains and 64 per cent of the total

starch in 45 minutes ; in about 31 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D397.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

1 per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 5 per cent of the total starch in
15 minutes; in about 2 per cent of the grains and 9 per
cent of the total starch in 30 minutes; in about the
same percentage of the grains and 10 per cent of the
total starch in 45 minutes; in about 3 per cent of the
grains and 11 per cent of the total starch in 60 minutes.
(Chart D398.)

The reaction with mercuric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3 per
cent of the total starch in 5 minutes ; in about 3 per cent
of the grains and 11 per cent of the total starch in
15 minutes; in about 5 per cent of the grains and 15 per
cent of the total starch in 30 minutes; in about 7 per
cent of the grains and 22 per cent of the total starch in 45
minutes; in about 7 per cent of the grains and 25 per cent
of the total starch in 60 minutes. (Chart D 399.)

IRIS TROJANA (POLLEN PARENT).

(Plate 18, fig. 104, Charts D 379 to D 399.)

HISTOLOGIC PROPERTIES.

In form the grains, as in /. iberica, are usually simple
and isolated, and there are even fewer aggregates of 2, 3,
or more components than in I. iberica. There are, how-
ever, many more compound grains than in this species
and these are of several types. The first type consists of

2 grains, each consisting of a hilum and 4 or 5 lamellse
adherent and held together, except for 1 or 2 outer
lamellse, which encircle the margin only on 1 side, by 9 to
10 secondary lamellas, and so constitute a double proxi-
mal end to a large, elongated grain. The grains of the
second type are simply irregular masses of homogeneous-
appearing grains, whose hila alone show that separate
grains are present, the whole bound together by one thick
layer of starch. The third type consists of 2 grains, each
consisting of a hilum and 3 or 4 lamellae held together by
1 or 2 common secondary lamellas. The grains are more
irregular in form than I. iberica and the irregularities
are due to the following causes in the order of the
frequency of their occurrence: (1) Deep triangular or
cone-shaped notches in the distal margin, these occurring
in nearly every grain; (2) a secondary set of lamellas,
whose longitudinal axis is at an angle (usually a right
angle) with that of the primary grain; (3) deviation of
the axis of a grain with consequent bending of the grain,
usually in the middle, but sometimes at the distal end ;
(4) shallow depressions and elevations of the surface,
producing a somewhat wavy or undulating outline; (5)
an occasional small pointed, or large rounded and irregu-
lar, protuberance from either end or from the sides.
The conspicuous forms are elongated elliptical, in which
the flattening of the distal end is more common than in
I. iberica, and boot-shaped. The additional forms are
shortened and regular T shape, pyriform, napiform,
club-shaped, ovoid with flattened distal end, round and
nearly round, and triangular. The grains as in I. iberica
are not flattened.

IRIS.

641

The hilum is more distinct than in /. iberica and is
much more frequently fissured than in those grains and
the fissures take the following forms : ( 1 ) Large flying-
bird; (2) straight, transverse line, sometimes branched;
(3)2 fissures forming an angle. Not infrequently when
the hilum is fissured by a straight transverse fissure, 2
refractive fissures, as in /. iberica, are seen in the interior
of the grain extending from the hilum distally. The
hilum is eccentric from 0.24 to 0.1, usually 0.18, of the
longitudinal axis, and is less eccentric than that of
/. iberica.

The lamellx are coarser and more distinct than in
7. iberica. Near the hilum they are circular in form
and continuous, and in the rest of the grain they appear
to be discontinuous and to follow the form of the outline
of the grain. They are more apt to be irregular than in
I. iberica, and the irregularity is most conspicuous mid-
way between the hilum and margin, and follows and
emphasizes the form of the notch in the distal margin.
The lamellae near the distal end are usually coarser than
those near the hilum, and there is frequently a very
refractive, coarse, continuous lamella midway between
the hilum and margin, and less often 2 or 3 such lamellae
dividing the rest of the lamellae into groups of varying
size. The number of lamellos counted on the larger
grains varies from 14 to 22, usually 16, and more than in
I. trojana.

In size the grains vary from the smaller which are
5 by 5/t, to the larger which are 48 by 22/i, in length
and breadth. The common sizes are 28 by 20/j. and 30 by
14/t. The common sizes are 8/t longer and G/A broader,
and 10/A longer and no narrower, than the common sizes
of /. iberica.

POLABISCOPIC PROPERTIES.

The figure is distinct and somewhat less well defined
than in I. iberica. The lines cross at a more acute angle
which varies much less in size in different grains than in
7. iberica. They are 'more often bent than in 7. iberica
but rarely bisected as in that starch.

The degree of polarization varies from low to moder-
ately high (value 45), 5 units less than in 7. iberica.
There is usually some variation in a given aspect of a
grain. It is usually lower in the area between the two
arms of the cross than elsewhere.

With selenite the quadrants are not quite so well
defined as in either parent. They are usually somewhat
more unequal in size and irregular in shape than in
7. iberica. The colors are usually somewhat less pure
than in 7. iberica.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 50),
10 units more than in 7. iberica. The color has more
of a bluish tint than in 7. iberica, and deepens more
rapidly until it is very deep and has assumed still more
of a bluish tint. With 0.125 per cent Lugol's solution
the grains all color a light to moderate violet tinged
with blue, more than in 7. iberica. The color as in
7. iberica deepens rapidly until it is deep and has assumed
more of a bluish tint. After heating in water until all
the grains are completely gelatinized and then treating
with a 2 per cent Lugol's solution, the gelatinized grains
all color a moderately deep or deep indigo, less than in

7. iberica, and the solution a deep indigo, more than in
7. iberica. If the preparation is boiled for 2 minutes
and then treated with an excess of iodine, more grain-
residues than in 7. iberica are colored a light indigo;
the capsules, a wine-red or a violet, which is not so deep
as in 7. iberica; and the solution colors a very deep indigo,
as in 7. iberica.

ANILINE REACTIONS.

With gentian violet the grains, as in 7. iberica, stain
very lightly at once, and in 30 minutes they are moder-
ately stained (value 50), 10 units more than in 7. iberica.
There are a few grains which are deeply, the rest are
moderately, or light to moderately, stained.

With safranin the grains, as in 7. iberica, stain very
lightly at once, and in 30 minutes they are moderately
stained (value 50), 5 units more than in 7. iberica.
The staining is the same as with gentian violet.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 70° to 71.5° C., and of all 73.2° to
75° C., mean 74.1° C. This is 2.3° C. higher than that
of 7. iberica.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 6 per cent of the
entire number of grains and 18 per cent of the total
starch in 5 minutes ; in about 35 per cent of the grains
and 51 per cent of the total starch in 15 minutes; in
about 62 per cent of the grains and 77 per cent of the
total starch in 30 minutes; in about 77 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
in about 84 per cent of the grains and 93 per cent of
the total starch in 60 minutes. (Chart D 379.)

The hilum becomes distinct as in 7. iberica, attended
by the formation of a bubble in fewer grains than in that
starch. The lamellae are at first more distinct but become
obliterated during the course of the reaction as in
7. iberica. The grain becomes more refractive, the first
part to show this change is a rather narrow band at
the margin which is narrower and more refractive
than a similar baud in I. iberica. Gelatinization begins
in the same manner as in 7. iberica at the corners of the
distal margin and the progress of gelatinization is similar
to that described under /. iberica, except that the 2 inter-
nal fissures which extend longitudinally on either side are
more prominent in these grains and extend around the
hilum, thus completely separating the marginal from the
central part of the grain, and either may be gelatinized
first. In more grains than in 7. iberica, where gelatiniza-
tion has progressed about halfway from the distal end
to the hilum, the proximal starch may be gelatinized and
the two processes approach one another, the most resistant
portion being just distal to the hilum.

The gelatinized grains are as much swollen, have as
thin capsules, and are as distorted as in 7. iberica.

The reaction with chromic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 5 per cent
of the entire number of grains and 29 per cent of the
total starch in 5 minutes; in about 37 per cent of the
grains and 90 per cent of the total starch in 15 minutes;
in about 75 per cent of the grains and 98 per cent of the
total starch in 30 minutes ; in about 95 per cent of the
grains and in more than 99 per cent of the total starch

642

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in 45 minutes; in more than 99 per cent of the grains
and total starch in 60 minutes. (Chart D 380.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in less than 0.5 per
cent of the entire number of grains and 28 per cent of
the total starch in 5 minutes; in about 17 per cent of the
grains and 77 per cent of the total starch in 15 minutes;
in about 43 per cent of the grains and 84 per cent of the
total starch in 30 minutes; in about 52 per cent of the
grains and 93 per cent of the total starch in 45 minutes;
in about 64 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 381.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 18 per cent of
the entire number of grains and 70 per cent of the total
starch in 5 minutes ; in about 41 per cent of the grains
and 82 per cent of the total starch in 15 minutes; in
about 50 per cent of the grains and 86 per cent of the
total starch in 30 minutes; in about 59 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 70 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 382.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes; in about 97 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. (Chart D 383.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 72 per cent of
the total starch in 5 minutes; in about 50 per cent of
the grains and 83 per cent of the total starch in 15
minutes; in about 78 per cent of the grains and 88 per
cent of the total starch in 30 minutes; little if any
further advance in 45 minutes, and about 90 per cent
in 60 minutes. (Chart D 384.)

The hilum and lamellae both become more distinct
than in I. iberica. Gelatinization begins at the hilum and
is as in I. iberica preceded by the enlargement and exten-
sion of 2 refractive fissures which are usually already
present in the untreated grain; these fissures are much
more prominent, larger, and more branching than in /.
iberica. The material included between these fissures,
the hilum and the distal margin, become more refrac-
tive in appearance than in /. iberica and is divided
into coarse granules. Now the hilum enlarges, and
in a small majority of the grains the proximal starch
is the least resistant so that the hilum enlarges more
rapidly in that direction than toward the distal end.
The portion here and at the sides forms a finely striated
and distinctly lamellated marginal band which becomes
rapidly thinner and more nearly transparent. The distal
material is then gelatinized except a group of coarse,
refractive lamellae at the distal margin which remain
long after the rest of the grain is gelatinized. In the
rest of the grains the proximal, marginal band is gela-
tinized after the distal region, but in no grains are there
seen the coarse granules arranged around the inner bor-
der of this band such as were seen in I. iberica.

The gelatinized grains are large and capsules have
thicker walls and are somewhat less distorted than in
/. iberica. There are fewer grains partially or com-
pletely dissolved than in /. iberica.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 84 per cent of
the total starch in 5 minutes; in about 68 per cent of
the grains and 92 per cent of the total starch in 15 min-
utes; in about 72 per cent of the grains and 96 per cent
of the total starch in 30 minutes; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D 385.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 24
per cent of the entire number of grains and 58 per cent
of the total starch in 5 minutes ; in about 58 per cent of
the grains and 83 per cent of the total starch in 15
minutes; in about 75 per cent of the grains and 92 per
cent of the total starch in 30 minutes ; in about 84 per
cent of the grains and 93 per cent of the total starch in
45 minutes; in about the same percentage of the grains
and 94 per cent of the total starch in 60 minutes.
(Chart D386.)

The hilum is more distinct than in /. iberica, and
if 2 refractive fissures are already present in the un-
treated grain, they grow wider and more extensive, and
if they are not present, they form soon after the reagent is
added. The lamellae are more distinct than in I. iberica,
and remain visible longer. Gelatinization, as in I. iberica,
begins at the hilum, which enlarges somewhat, and the 2
fissures already described extend further toward the distal
margin, but in many grains they turn toward one
another before they reach the margin and unite so as to
completely separate the inner central part of the grain
from the marginal portion. In such grains the marginal
starch becomes more and more refractive and is gela-
tinized most rapidly at the proximal end, while the
inner portion is divided irregularly into numerous gran-
ules by irregular fissures, and may remain ungelatinized
for some time. In other grains, the process begins at
the hilum and extends down to the distal end, and the
most resistant starch is at the proximal end in some
grains, but at the distal end in others, this latter much
more frequently than in /. iberica, and in no case was
gelatinization observed to start, as in many grains of
/. iberica, at the distal margin first.

The gelatinized grains are much swollen with thicker
capsules, and are not so distorted and retain more resem-
blance to the form of the untreated grain than in I.
iberica.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
48 per cent of the entire number of grains and 88 per
cent of the total starch in 2 minutes; in about 72 per
cent of the grains and 95 per cent of the total starch
in 5 minutes; in about 80 per cent of the grains and
98 per cent of the total starch in 15 minutes. (Chart
D387.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 6 per cent of the
total starch in 5 minutes; in about 1 per cent of the
grains and 11 per cent of the total starch in 15 minutes;
in about 3 per cent of the grains and 16 per cent of the
total starch in 30 minutes; in about 5 per cent of the
grains and 20 per cent of the total starch in 45 minutes ;

IRIS.

643

in about 6 per cent of the grains and 23 per cent of the
total starch in 60 minutes. (Chart D 388.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 36 per
cent of the entire number of grains and 75 per cent of
the total starch in 2 minutes; in about 63 per cent of
the grains and 87 per cent of the total starch in 5 min-
utes ; in about 75 per cent of the grains and 9 1 per cent
of the total starch in 15 minutes; in about 82 per cent
of the grains and 95 per cent of the total starch in 30
minutes; in about 88 per cent of the grains and 97 per
cent of the total starch in 45 minutes; little if any
advance in 60 minutes. (Chart D389.)

The hilum is more distinct than in I. iberica, and the
2 refractive fissures which are usually present in the
untreated grain, become wider, more prominent, and
more branched, than in I. iberica. The lamella are more
distinct than in /. iberica and remain visible for a longer
time. Gelatinization begins at the hilum as in I. iberica,
and the refractive fissures already described become much
wider and much more branched toward the distal end,
and a third very distinct, straight, longitudinal fissure
extends down the center of the grain from the hilum to
the distal margin. As gelatinization proceeds and the
hilum enlarges, this central fissure disappears and the
portion of the grain included between the 2 refractive,
marginal fissures, the hilum and the distal margin is
broken up into refractive granules which are arranged
in rows corresponding to the lamellar arrangement.
Gelatinization usually begins at the hilum and proceeds
toward the distal end, without the division of the grain
into pyramidal portions by fissures as in 7. iberica, and
the distal starch rarely begins to be gelatinized at the
same time that the hilum begins as in I. iberica. The
most resistant part of the grain is in most of the grains
at the proximal end and sides nearby as in /. iberica, and
this portion, as the hilum and the grain swell, forms a
lamellated, striated band at the margin, which becomes
progressively thinner and more nearly transparent until
only the thin capsule is left. In a moderately large
minority, however, this part of the grain seems the least
resistant, and is gelatinized before all of the distal
material. The gelatinized grains are swollen, and have
somewhat thicker capsules and are more distorted than
in I. iberica.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 10 per cent of the entire number of grains and
39 per cent of the total starch in 5 minutes; in about
19 per cent of the grains and 58 per cent of the total
starch in 15 minutes ; in about 39 per cent of the grains
and 67 per cent of the total starch in 30 minutes; in
about 39 per cent of the grains and 72 per cent of the
total starch in 45 minutes; in about 48 per cent of the
grains and 77 per cent of the total starch in 60 minutes.
(Chart D 390.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 77 per cent of
the total starch in 5 minutes ; in more than 99 per cent
of the grains and total starch in 10 minutes. (Chart
D391.)

The hilum is as distinct as in I. iberica, but a bubble
is not nearly so frequently formed there as in that

starch. The lamellae are at first indistinct, but later
become more distinct than in 7. iberica. The grains, as in
I. iberica, become more refractive in appearance after the
addition of the reagent, and the first indication of this
change is the appearance of a moderately narrow, refrac-
tive band about the margin, which is not so narrow and
is more refractive than in 7. iberica. Gelatinization is not
always preceded by a pitted appearance of the distal end
of the grain, but begins at the corners of the distal
margin as in I. iberica. The progress of gelatinization
is very similar to that already described under 7. iberica,
except that the grain is not so apt to become granular
in appearance just preceding gelatinization, and the
process is much smoother. In many less grains than in
7. iberica are 2 longitudinal fissures observed, extending
from the distal margin toward the hilum, and there are
many more grains than in 7. iberica in which the proxi-
mal end is gelatinized when gelatinization has progressed
halfway from the distal margin to the hilum.

The gelatinized grains are much swollen, have thicker
capsules, and are somewhat less distorted than in 7.
iberica.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes; in about 25
per cent of the grains and 66 per cent of the total starch
in 15 minutes; in about 34 per cent of the grains and
71 per cent of the total starch in 30 minutes; in about
39 per cent of the grains and 75 per cent of the total
starch in 45 minutes ; in about 50 per cent of the grains
and 79 per cent of the total starch in 60 minutes. (Chart
D392.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 5 per cent of the total starch in 5 minutes ; in about
5 per cent of the grains and 25 per cent of the total
starch in 15 minutes ; in about 10 per cent of the grains
and 32 per cent of the total starch in 30 minutes; in
about 14 per cent of the grains and 40 per cent of the
total starch in 45 minutes; in about 16 per cent of the
grains and 45 per cent of the total starch in 60 minutes.
(Chart D 393.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and
21 per cent of the total starch in 5 minutes; in about
28 per cent of the grains and 69 per cent of the total
starch in 15 minutes; in about 47 per cent of the grains
and 80 per cent of the total starch in 30 minutes; in
about 68 per cent of the grains and 86 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 88 per cent of the total starch in
60 minutes. (Chart D 394.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes ; in about 0.5
per cent of the entire number of grains and 3 per cent of
the total starch in 15 minutes; in about the same per-
centage of the grains and 8 per cent of the total starch
in 30 minutes ; in about 1 per cent of the grains and 9

644

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

per cent of the total starch in 45 minutes ; little if any
further advance in 60 minutes. (Chart D 395.)

The reaction with copper nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 16 per cent of the total starch in 5 minutes; in
about 1 per cent of the grains and 25 per cent of the
total starch in 15 minutes; in about 17 per cent of the
grains and 70 per cent of the total starch in 30 minutes ;
in about 25 per cent of the grains and 76 per cent of the
total starch in 45 minutes ; in about 34 per cent of the
grains and 81 per cent of the total starch in 60 minutes.
(Chart D 396.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 15
per cent of the total starch in 5 minutes; in about 10
per cent of the grains and 50 per cent of the total starch
in 15 minutes; in about 27 per cent of the grains and
70 per cent of the total starch in 30 minutes; in about
34 per cent of the grains and 77 per cent of the total
starch in 45 minutes ; in about 39 per cent of the grains
and 81 per cent of the total starch in 60 minutes.
(Chart D 397.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 1 per cent of the total starch in 5 minutes ; in about
2 per cent of the grains and 6 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and
7 per cent of the total starch in 30 minutes; in about
the same percentage of the grains and 9 per cent of the
total starch in 45 minutes; in about 3 per cent of the
grains and 11 per cent of the total starch in 60 minutes.
(Chart D398.)

The reaction with mercuric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 18 per cent of the total starch in
15 minutes; in about 10 per cent of the grains and 32
per cent of the total starch in 30 minutes; in about 20
per cent of the grains and 40 per cent of the total starch
in 45 minutes; in about 20 per cent of the grains and
46 per cent of the total starch in 60 minutes. (Chart
D399.)

IRIS ISMALI (HYBRID).

(Plate 18, fig. 105; Charts D 379 to D 390.)

HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated,
and there are not so many aggregates of 2 or 3 com-
ponents as in either parent, but many more compound
grains than in /. iberica and a few more than in I. tro-
jana. The compound grains are of the two types already
described under /. iberica. The grains are much more
irregular than in I. iberica and somewhat more than in
/. trojana, and the irregularities are due to the following
causes, in their order of frequency of occurrence: (1)
Depressions and elevations in the surface giving an undu-
lating or wavy outline to the grain; (2) a secondary
set of lamellae whose longitudinal axis is at an angle,
usually a right angle, with that of the primary set; (3)

deviation of the axis of the grain with a consequent
bending, usually at the middle; (4) rounded protuber-
ances from the sides or either end; (5) rarely, a shallow
notch in the distal margin. The conspicuous forms are
round and nearly round, elongated elliptical with flat-
tened distal end, and irregular rather broad ovoid with
rounded distal end. The additional forms are pyri-
form, boot-shaped, napiform, triangular, and irregularly
quadrilateral with rounded angles. The grains, as in
the parents, are not flattened. In form I. ismali shows
a closer relationship to /. iberica, than to 7. trojana.

The hilum is as distinct as in 7. iberica and is even
less frequently fissured than in that starch, and when
fissures occur they are of the same character as noted
in I. iberica. The hilum is eccentric from 0.33 to
0.16, usually 0.23, of the longitudinal axis. In the
character of the hilum I. ismali shows a closer relation-
ship to I. iberica, but in the degree of eccentricity to
7. trojana; the latter being 0.08 less eccentric than in
7. iberica and 0.05 less eccentric than in 7. trojana.

The lamellae are less distinct and are not so coarse
as in 7. iberica, and can not be demonstrated on all
the grains. They have the same arrangement as in
7, ib erica, but are not so apt to be irregular. The num-
ber counted on some of the larger grains varies from
6 to 10, usually 8, less than in either parent.

In character, arrangement, and number of the la-
mellze, I. ismali shows a closer relationship to I. iberica
than to 7. trojana.

In size the grains vary from the smaller which are
2 by 2jti, to the larger which are 22 by 10/t, in length and
breadth. The common sizes are 14 by lO^i and 14 by 12/*.
In size 7. ismali is much smaller than either parent, the
common sizes being 6/t shorter by 4/A narrower, or 6/i
shorter by 2/t narrower, than in 7. iberica, and 14/*
shorter by 8^. narrower, and 16/* shorter by 4/j, narrower,
than in 7. trojana. It is therefore closer to 7. iberica
in size than to 7. trojana.

POIARISCOPIC PROPERTIES.

The figure is somewhat less distinct and less well
defined than in either parent, in this showing a closer
relationship to 7. trojana than to 7. iberica. The lines as
in 7. trojana cross at a very acute angle which does not
vary greatly in size in the different grains. They are
somewhat less irregular than in 7. trojana and some-
what more than in 7. iberica.

The degree of polarization varies from low to moder-
ately high (value 40), 10 units lower than in 7. trojana
and 5 units lower than in 7. iberica. There is less varia-
tion in a given aspect of an individual grain than in
either parent. In this respect the hybrid is closer to
7. iberica than I. trojana.

With selenite the quadrants are less clear-cut than in
either parent, in this respect more closely resembling
7. trojana. They are as unequal in size and less irregu-
lar in form than in 7. trojana and more irregular than
in 7. iberica. The colors are less pure than in either
parent, in this respect more closely resembling 7. trojana
than 7. iberica.

In the character of the figure and the appearance
with selenite 7. ismali shows a closer relationship to
7. trojana, and in the degree of polarization to 7. iberica.

IBIS.

645

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color light to moderate violet tinged with blue (value
40), the same as in 7. iberica and 10 units less than in
I. trojana. With 0.125 per cent Lugol's solution the
grains all color a light violet the same as in /. iberica
and less than in /. trojana. After heating in water
until all the grains are completely gelatinized and then
treating with a 2 per cent Lugol's solution, the gela-
tinized grains color a deep or a moderately deep indigo
as in 7. iberica and more than in 7. trojana; and the
solution a deep indigo as in 7. iberica and less than in
7. trojana. If the preparation is boiled for 2 minutes
and then treated with an excess of a 2 per cent Lugol's
solution as few of the grain-residues as in 7. iberica are
colored a very light indigo ; the capsules a deep wine-red
as in 7. iberica; and the solution a very deep indigo
as in both parents. Qualitatively and quantitatively the
reaction with iodine shows a closer relationship to 7.
iberica than to 7. trojana.

ANILINE REACTIONS.

With gentian violet the grains, as in the parents,
stain very lightly at once, and in 30 minutes they are
light to moderately stained (value 40) the same as in
7. iberica and 10 units less than in 7. trojana.

With safranin the grains, as in the parents, stain
very lightly at once, and in 30 minutes they are moder-
ately stained (value 45), the same as in 7. iberica and
5 units less than in 7. trojana.

In the reactions with aniline stains 7. ismali shows
a closer relationship to 7. iberica than to 7. trojana.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 69° to 71° C., and of all is 72° to 74° C.,
mean 73° C. The temperature of gelatinization of 7.
ismali is 1.2° C. more than that of 7. iberica and 1.1° C.
less than that of 7. trojana. It is, therefore, midway
between the temperatures of gelatinization of the two
parents.

EFFECTS OF VABIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 5 per cent of
the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 29 per cent of the
grains and 42 per cent of the total starch in 15 minutes;
in about 66 per cent of the grains and 76 per cent of
the total starch in 30 minutes; in about 78 per cent of
the grains and 86 per cent of the total starch in 45
minutes ; in about 83 per cent of the grains and 90 per
cent of the total starch in 60 minutes. (Chart D 379.)

The hilum as in the parents is distinct, and a bubble
is formed there nearly as often as in 7. iberica. The
lamellse are not so distinct as in either parent, and can
not be demonstrated in some grains. The grains as in the
.parents become more refractive, and this is first seen
in the formation of a broad not very refractive band
about the margin, as in 7. iberica. Gelatinization begins,
as in the parents, at the corners of the distal margin,
and the progress is the same as already described under
7. iberica, except that there are more grains in which
gelatinization begins at the proximal end when the proc-
ess is halfway between the distal end and the hilum, as in

7. trojana. The gelatinized grains are large and are as
distorted as in the parents. In this reaction 7. ismali
shows qualitatively a closer relationship to 7. iberica than
to 7. trojana.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 9 per cent of the total
starch in 5 minutes; in about 9 per cent of the grains
and 80 per cent of the total starch in 15 minutes; in
about 34 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 67 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 92 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart
D380.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 16 per cent of
the total starch in 5 minutes; in about 33 per cent of
the grains and 75 per cent of the total starch in 15
minutes; in about 48 per cent of the grains and 81 per
cent of the total starch in 30 minutes; in about 56 per
cent of the grains and 92 per cent of the total starch in
45 minutes; in about 68 per cent of the grains and 96
per cent of the total starch in 60 minutes. (Chart
D381.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 7 per cent of
the entire number of grains and 58 per cent of the total
starch in 5 minutes; in about 24 per cent of the grains
and 75 per cent of the total starch in 15 minutes ; in about
41 per cent of the grains and 82 per cent of the total
starch in 30 minutes ; in about 41 per cent of the grains
and 89 per cent of the total starch in 45 minutes ; in about
51 per cent of the grains and 92 per cent of the total
starch in 60 minutes. (Chart D 382.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 91 per cent of the
total starch in 2 minutes; in about 91 per cent of the
grains and 97 per cent of the total starch in 5 minutes.
(Chart D 383.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the entire number of grains and 64 per cent of
the total starch in 5 minutes ; in about 43 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 59 per cent of the grains and 87 per cent of the
total starch in 30 minutes; very little if any further
advance in 45 and 60 minutes, respectively. (Chart
D 384.)

The hilum is as distinct as in 7. iberica, but the
lamellae are not so distinct as in those grains and not
nearly so distinct as in 7. trojana. Gelatinization is pre-
ceded as in both parents by an extension and enlargement
of 2 refractive fissures, which are usually already present
in the untreated grain, and the increased refractivity and
the granulation of the starch included between the 2
fissures, the hilum, and the distal margin; but the fis-
sures are not so distinct nor so extensive as in either
parent, and the material included between them does not
become so refractive, nor so coarsely granular as in
7. trojana, but the same as in 7. iberica. The progress of
gelatinization is the same in most grains as in 7. iberica,

646

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

except the proximal end is the least resistant part in
considerably more grains than in I. iberica, but in less
than in /. trojana.

The gelatinized grains are large and have somewhat
thicker capsules than in /. iberica, but are as much dis-
torted and retain as much of the form of the untreated
grain as do those grains. There are somewhat fewer
grains partially or completely dissolved than in /.
iberica, more than in I. trojana.

In this reaction /. ismali shows qualitatively a closer
relationship to /. iberica than to /. trojana.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 77 per cent of the
total starch in 5 minutes; in about 37 per cent of the
grains and 81 per cent of the total starch in 15 minutes;
in about 48 per cent of the grains and 84 per cent of the
total starch in 30 minutes; in about 51 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
in about 62 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 385.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 65 per cent of the
total starch in 5 minutes; in about 43 per cent of the
grains and 85 per cent of the total starch in 15 minutes ;
in about 51 per cent of the grains and 89 per cent of the
total starch in 30 minutes ; in about 57 per cent of the
grains and 91 per cent of the total starch in 45 minutes;
in about 65 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 386.)

The hilum is as distinct as in /. iberica, and the same
phenomenon of 2 refractive fissures is noted as in those
grains. The lamellae are not so distinct as in either
parent. Gelatinization as in the parents begins at the
hilum, and the 2 fissures are more delicate and branch
more widely than in /. iberica. Gelatinization pro-
gresses as in 7. iberica, except that there is more granu-
lation, the granules are larger and more refractive, and
gelatinization more often begins at the distal margin than
in I. iberica; in fact, in some grains gelatinization may
occur at the corners of the distal margin before there are
any definite signs of the reaction beginning in any other
part of the grain.

The gelatinized grains are much swollen and the
capsules are of the same thickness and the grains are
as much distorted as in I. iberica.

In this reaction /. ismali shows qualitatively, a closer
relationship to /. iberica than to 7. trojana. Some points
noted as characteristic of the reaction in 7. iberica are
accentuated in the hybrid.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 34
per cent of the entire number of grains and 82 per cent
of the total starch in 2 minutes; in about 65 per cent
of the grains and 93 per cent of the total starch in 5
minutes; in about 78 per cent of the grains and 97 per
cent of the total starch in 15 minutes. (Chart D 387.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 5 per
cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 10 per cent of the total starch
in 15 minutes; in about 3 per cent of the grains and 13

per cent of the total starch in 30 minutes; little if any
further advance in 45 and 60 minutes, respectively.
(Chart D 388.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 36 per
cent of the entire number of grains and 60 per cent of
the total starch in 2 minutes ; in about 60 per cent of the
grains and 82 per cent of the total starch in 5 minutes;
in about 70 per cent of the grains and 94 per cent of the
total starch in 15 minutes; in about 88 per cent of the
grains and 96 per cent of the total starch in 30 minutes ;
in about 90 per cent of the grains and 98 per cent of the
total starch in 45 minutes; little if any further advance
in 60 minutes. (Chart D 389.)

The hilum is as distinct as in 7. iberica, and the
lamella are less distinct than in either parent, but nearer
to 7. iberica than to 7. trojana. Gelatinization, as in the
parents, begins at the hilum which enlarges, and the 2
refractive fissures usually already present in the un-
treated grain are not so prominent nor so branched as
in 7. iberica and much less than in 7. trojana. The
progress of gelatinization is similar to that in 7. iberica,
except that fewer grains are invaded by fissures at the
distal end and start to gelatinize there as in 7. iberica,
and the grains as a whole are divided much more irregu-
larly by fissures, becoming often truly granular as in
7. trojana. The gelatinized grains are swollen and have
as thick capsules, but are somewhat less distorted than in
7. iberica. In this reaction 7. ismali shows qualitatively
a closer relationship to 7. iberica than to 7. trojana.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 17
per cent of the total starch in 5 minutes; in about 4
per cent of the grains and 35 per cent of the total starch
in 15 minutes ; in about 20 per cent of the grains and 53
per cent of the total starch in 30 minutes; in about 33
per cent of the grains and 69 per cent of the total starch
in 45 minutes; in about 44 per cent of the grains and
75 per cent of the total starch in 60 minutes. (Chart
D390.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 65 per
cent of the entire number of grains and 75 per cent of
the total starch in 5 minutes ; in more than 99 per cent
of the grains and total starch in 10 minutes. (Chart
D391.)

The hilum is as distinct as in 7. iberica, and a bubble
is more frequently found there than in 7. iberica, but is
smaller than in that starch. The lamella; are less clis-
tiinct throughout the reaction than in 7. iberica. The
grains become more refractive in appearance after the
addition of the reagent, and the marginal band which is
first formed is more refractive than in 7. iberica and the
same as in 7. trojana. Gelatinization is preceded by
a pitted appearance at the distal end, and begins at the
corners of the distal margin as in 7. iberica. The prog-
ress of gelatinization is the same as that already de-
scribed under 7. iberica, except that it is more irregular
and is attended by more granulation than in that starch.
There are also more grains in which the proximal end
is gelatinized after gelatinization has preceded halfway
from the distal margin to the hilum, in this respect
more like 7. trojana. The gelatinized grains are much

IRIS.

647

swollen and have somewhat thicker capsules than in
/. iberica, but not so thick as in I. trojana. They are
nearly as much distorted as in I. iberica. In this reaction
/. ismali shows qualitatively a closer relationship to I.
iberica, than to /. trojana.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 19
per cent of the total starch in 5 minutes ; in about 14 per
cent of the grains and 32 per cent of the total starch in 15
minutes ; in about 24 per cent of the grains and 48 per
cent of t!he total starch in 30 minutes; in about 26 per
cent of the grains and 54 per cent of the total starch in
45 minutes ; in about 38 per cent of the grains and 62 per
cent of the total starch in 60 minutes. (Chart D 392.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 3 per cent of the total starch in 5 minutes ; in about
5 per cent of the grains and 14 per cent of the total starch
in 15 minutes ; in about 7 per cent of the grains and 22
•per cent of the total starch in 30 minutes; in about 11
per cent of the grains and 29 per cent of t/he total starch
in 45 minutes ; in about 15 per cent of the grains and 33
per cent of the total starch in 60 minutes. (Chart
D393.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutfes; in about
13 per cent of the grains and 50 per cent of the total
starch in 15 minutes ; in about 32 per cent of the grains
and 68 per cent of the totial starch in 30 minutes; in
about 41 per cent of the grains and 80 per cent of the
total starch in 45 minutes; in about 50 per cent of the
grains and 86 per cent of the total starch in 60 minutes.
(Chart D394.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
very slight advance in 30 and 45 minutes; in less than
0.5 per cent of the grains and 3 per cent of the total
starch in 60 minutes. (Chart D 395.)

The reaction with copper nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
4 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 22 per cent of the total starch
in 15 minutes; in about 16 per cent of the grains and
54 per cent of the total starch in 30 minutes; in about
18 per cent of the grains and 60 per cent of the total
starch in 45 minutes ; in about 23 per cent of the grains
and 63 per cent of the total starch in 60 minutes. (Chart
D396.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 5 per cent of the grains
and 22 per cent of the total starch in 15 minutes ; in about
12 per cent of the grains and 51 per cent of the total
starch in 30 minutes ; in about 25 per cent of the grains
and 61 per cent of the total starch in 45 minutes; in

about the same percentage of the grains and 68 per cent
of the total starch in 60 minutes. (Chart D 397.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grams
and total starch in 5 minutes ; in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15 min-
utes ; in about 0.5 per cent of the grains and 2 per cent
of the total starch in 30 minutes; in about the same
percentage of the grains and 3 per cent of the total starch
in 45 minutes; in about 1 per cent of the grains and
5 per cent of the total starch in 60 minutes. (Chart
D 398.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in about 1 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about 1 per cent of the grains and 8 per cent of the
total starch in 30 minutes; in about 2 per cent of the
grains and 9 per cent of the total starch in 45 minutes ;
in about 4 per cent of the grains and 12 per cent of the
total starch in 60 minutes. (Chart D 399.)

31. STARCHES OF IRIS IBERICA, I. CENGIALTI, AND

I. DORAK.

Starch of Iris iberica (seed parent) is described in
pages 636 to 640.

IlilS CENGIALTI (POLLEN PARENT).

(Plates 18 and 19, figs. 107 and 109; Charts D 400 to D 420.)

HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
but both compound grains and aggregates are occasion-
ally seen. The compound grains belong to but 1 type :
3 to 5 or 6 small component grains, each consisting of
a hilum and 2 or 3 lamellae, are massed irregularly and
surrounded by one common layer of starch. The aggre-
gates are generally doublets of equal-sized grains. The
grains are usually moderately regular, and any irregu-
larities which may occur are due to the following causes :
( 1 ) Shallow depressions and elevations of the distal sur-
face and margin, producing a wavy or undulating out-
line; (2) a secondary set of lamellae whose longitudinal
axis is at a right angle with that of the primary set;
(3) deviation of the longitudinal axis and consequent
bending of the grain; (4) large or small, rounded projec-
tions from the sides or ends; (5) rarely, a narrow notch
in the middle of the distal margin. The conspicuous
forms are ovoid, and elliptical with flattened distal end.
The additional forms are nearly round, triangular with
rounded angles, boot-shaped, and club-shaped. The
grains are not flattened.

The hilum when not fissured is a moderately dis-
tinct, small, round spot. It is usually fissured, and the
fissures have the following forms : (1) A single, straight,
transverse line; (2) a flying-bird shape; (3) a V-shaped
figure, sometimes crossed by a straight, longitudinal
fissure; (4) an irregularly stellate arrangement of fis-
sures. The hilum is eccentric from 0.3 to 0.17, usually
0.25, of the longitudinal axis.

The lamellcB are distinct, rather coarse lines. They
are continuous,, and are circular in form near the hilum,
and in the rest of the grain they usually appear to be
discontinuous and follow, in general, the form of the

648

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

outline of the grain. They often show some irregulari-
ties, the chief of which is a small notch or depression
corresponding to the notch in the distal margin which is
noted in some of the grains. There is frequently one
coarse, moderately refractive lamella placed either at
about half the distance between the hilum and the distal
margin or very near the distal margin. The number
of lamella? counted on the larger grains varies from
10 to 20, usually 15.

In size the grains vary from the smaller which are
3 by 3/j,, to the larger which are 30 by 16/», in length
and breadth. The common sizes are 22 by 14p and 20
by 18/t.

Comparison of the histologic properties between I.
iberica and /. cengialti shows:

Form. There are more compound grains and more
aggregates than in I. cengialti. The compound grains
belong to two types neither of which is the same as the
one type seen in I. cengialti. In the first, 2 small
grains, each consisting of a hilum and 1 or 2 lamella?, are
adherent and surrounded by 8 to 15 common secondary
lamellae, so that they are at the proximal end of a large
elongated grain. In the second type, 2 or 3 small
grains, if they are pyramidally arranged, each consisting
of a hilum and 4 or 5 lamella?, are surrounded by 1 or 2
common secondary lamella?. The grains are not quite
so regular in form, and the irregularities are due to the
same causes as in I. cengialti, with the addition of one
other — sharply defined, triangular depressions in the
margin at the side, probably representing pressure facets.
Elongated elliptical grains are more common and ovoid
forms very much less common than in /. cengialti.

The hilum is more distinct than in 7. cengialti. It is
much less often fissured and the fissures have only the
first two forms mentioned in that starch. The hilum
is usually eccentric 0.15 of the longitudinal axis, 0.1
more than that of /. cengialti.

The lamellce are less distinct, not quite so coarse,
and more numerous, than in 7. cengialti. Their general
arrangement is the same as in that starch.

In size the grains are somewhat smaller though there
is no very marked difference between the two starches in
this respect. The common size is 20 by 14/A, 2/* shorter
and the same breadth, and the same length and 4/*
narrower, respectively, than the two common sizes of
7. cengialti.

POLARISCOPIC PROPERTIES.

The -figure is distinct and usually well defined. The
lines cross at a right angle or at an acute angle which
varies widely in different grains. They are usually not
bent, but not infrequently are bisected.

The degree of polarization varies from moderately
high to high (value 60). There is usually but little
variation in a given aspect of the same grain.

With selenite the quadrants are commonly clear-cut.
They are very unequal in size but generally regular in
form. The colors are, as a rule, pure and in an occasional
grain they have a greenish tinge.

Comparison of the polariscopic properties between
7. ib erica and 7. cengialti shows :

The figure is not quite so distinct and is not so well
defined as in 7. cengialti. The lines rarely cross at a
right angle, but usually at an acute angle which does
not vary so much in size in different grains as in 7. cen-

gialti. They are more often bent and less often bisected
than in that starch.

The degree of polarization varies from low to high
(value 50), 10 units lower than in 7. cengialti. There
is also more variation in a given aspect of the individual
grains than in that starch.

With selenite the quadrants are not quite so clear-
cut. They are as unequal in size, but are more often
irregular in shape than in 7. cengialti. The colors
are usually not pure, while in 7. cengialti they are pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 45)
and the color deepens rapidly until it is very deep and
has assumed more of a bluish tint. With 0.125 per cent
Lugol's solution, the grains all color a light violet and
the color deepens rapidly until it is deep and has assumed
more of a bluish tint. After heating in water until all
the grains are completely gelatinized and then treating
with a 2 per cent Lugol's solution the gelatinized grains
all color a moderate indigo, and the solution a very deep
indigo. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's solu-
tion most of the grain-residues are colored a light to
moderately light indigo at their proximal ends only,
the capsules reddish-violet and the solution a very deep
indigo, deeper than after merely heating in water.

Comparison of the iodine reactions between 7. iberica
and 7. cengialti shows :

With 0.25 per cent Lugol's solution, the grains all
color a light to moderate violet tinged with blue (value
40), 5 units less than in 7. cengialti. With 0.125 per
cent Lugol's solution they are colored more lightly than
with 7. cengialti. After heating in water until the
grains are completely gelatinized the grains are more and
the solution less deeply colored. After boiling for 2
minutes and then treating with an excess of a 2 per cent
Lugol's solution, the grain-residues are more often and
less lightly colored ; the capsules less deeply colored and
the color is reddish violet instead of wine-red; the
solution is very deeply colored, but not so deeply as in

7. cengialti.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are moderately colored
(value 45). About half of the grains are moderately to
deeply stained, and the other half light to moderately
stained.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately colored
(value 50) more than with gentian violet. A few of
the grains are light to moderately colored, and the rest
are moderately colored. There is much less variation
than with gentian violet.

Comparison of the aniline reactions between 7. iberica
and 7. cengialti shows :

With gentian violet the grains color moderate to
lightly (value 40), 5 units less than with 7. cengialti.
There is much less variation between different grains
than in 7. cengialti.

With safranin the grains color moderately (value
45), 5 units less than in 7. ccnginlti. There is less
variation between different grains than in 7. cengialti.

IRIS.

649

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 70° to 72° C., and of all is 74° to 76° C.,
mean 75° C.

Comparison of the temperature reactions between
/. iberica and I. cengialli shows :

The temperature of gelatinization of all the grains is
71° to 72.5° C.,mean 71.8° C., 3.2° C. less than that of the
grains of I. cengialti.

EFFECTS OF VARIOUS REAOENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 24 per cent of the
grains and 34 per cent of the total starch in 15 minutes;
in about 43 per cent of the grains and 52 per cent of
the total starch in 30 minutes ; in about 57 per cent of
the grains and 62 per cent of the total starch in 45 min-
utes ; in about 62 per cent of the grains and 66 per cent
of the total starch in 60 minutes. (Chart D 400.)

The hilum becomes distinct, attended by the forma-
tion of a comparatively large bubble in most grains. The
lamella? are rather indistinct and are obliterated as
gelatinization progresses. The grains become more re-
fractive in appearance after the addition of the reagent,
and the first portion of the grain to show this is a rather
narrow band of material around the margin. Gela-
tinization begins at the corners of the distal margin and
progresses smoothly toward the hilum and proximal end
preceded by a pitted appearance in the ungelatinized
material. It progresses usually with equal rapidity in
the center and at the margins of the grains; but some-
times the interior of a grain is much less resistant than
the margin, and gelatinization proceeds rapidly to the
hilum in the interior of the grain, leaving the marginal
material to be gelatinized later. The most resistant part
of the grain and the last part to be gelatinized is always
the proximal end. The gelatinized grains are large and
have rather thick capsules, and are usually not very
much distorted.

Comparison of the chloral-hydrate reactions between
I. iberica and I. cengialti shows :

A bubble is formed as frequently as in 7. cengialti,
but is usually larger than in that starch. The lamellae
are also indistinct. The first part of the grain to be-
come refractive after the addition of the reagent is a
less narrow band of starch at the margin which is,
however, not so refractive as the narrower band in 7. cen-
gialK. Gelatinization begins at the corners of the distal
margin, but is preceded at these points by fissures which
separate this portion from the rest of the grain. These
are not seen in 7. cengialti. The rest of the distal deposit
assumes a pitted appearance and is invaded on either
side by a longitudinal refractive fissure which extends
about two-thirds of the way from the distal to the proxi-
mal end. Between these 2 fissures the starch becomes
more and more refractive, is invaded by several longi-
tudinal, refractive fissures, and is finally divided into
granules of varying size and shape. In the meantime
gelatinization spreads from the corners of the distal
end along the distal margin and now spreads toward
the proximal end. A similar process is never seen in
7. cengialti. Gelatinization proceeds more rapidly in
18

the interior than elsewhere, instead of with equal rapid-
ity in both interior and margin as in most of the grains
of 7. iberica.

The gelatinized grains are as much swollen, have
thin instead of rather thick capsules, and are very much
more distorted than in 7. cengialti.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 18 per cent of the
grains and 63 per cent of the total starch in 15 minutes;
in about 41 per cent of the grains and 90 per cent of the
total starch in 30 minutes ; in about 45 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 90 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart
D401.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinizaition occurs in less than 0.5
per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes ; in about 5 per cent of the
grains and 45 per cent of the total starch in 15 minutes ;
in about 19 per cent of the grains and 71 per cent of
the total starch in 30 minutes; in about 25 per cent of
the grains and 78 per cent of the total starch in 45
minutes ; in about 35 per cent of the grains and 84 per
cent of the total starch in 60 minutes. (Chart D 402.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 12 per cent of the
total starch in 5 minutes; in about 13 per cent of the
grains and 66 per cent of the total starch in 15 minutes;
in about 23 per cent of the grains and 73 per cent of the
total starch in 30 minutes; in about 27 per cent of the
grains and 83 per cent of the total starch in 45 minutes ;
in about 40 per cent of the grains and 90 per cent of
the total starch in 60 minutes. (Chart D403.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 64 per cent of
the entire number of grains and 89 per cent of the total
starch in 2 minutes ; in about 93 per cent of the grains
and 99 per cent of the total starch in 5 minutes. (Chart
D 404.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 60 per cent of
the total starch in 5 minutes ; in about 38 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 48 per cent of the grains and 90 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and total starch in 45 minutes ; in about the
same percentage of the grains and 92 per cent of the
total starch in 60 minutes. (Chart D 405.)

The hilum becomes very distinct, unattended by the
formation of a bubble in any of the grains. The lamellae
are very distinct. Gelatinization begins at the hilum
which swells slightly. Two extensively branching fis-
sures extend from either side of the hilum nearly to the
distal margin. The branches from these fissures divide
the starch comprehended between them into many rather
coarse refractive granules. From this point onward
gelatinization progresses according to two methods. In
the first method, which is seen in a majority of the
grains, gelatinization begins at the distal margin and

650

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

then at the hilum and advances from these two points.
The most resistant portion of the grain is usually a row
of coarse granules which occur at a point one-half to
two-thirds of the distance from the hilum to the distal
margin, and less often just distal to the hilum. In
the meantime the portion at the proximal end and sides
nearby forms a lamellated and striated marginal band
which presents a fringed appearance on its inner border
due to its division into narrow spicules. This band grows
progressively thinner and more nearly transparent and is
finally gelatinized. The granules formed from the distal
deposit as already described are usually the last part
of the grain to be gelatinized and persist often for a long
time. In the second method which is seen in a large
minority of the grains, after the division of the distal
material into granules gelatinization begins at the hilum
which swells, and the distal portion begins to gelatinize
from the hilum toward the distal end. Before the distal
end is reached it is invaded at the margin by several
longitudinal fissures which divide the starch and appar-
ently hasten gelatinization. In the meantime the more
resistant material at the proximal end and sides nearby
forms a thick, indistinctly striated and lamellated mar-
ginal band around the inner border of which a num-
ber of granules formed from the starch immediately sur-
rounding the hilum are arranged. This band becomes
progressively thinner and more nearly transparent and
is finally also gelatinized; the proximal margin being
the last, except for the resistant granules scattered around
the inner border, to be gelatinized.

The gelatinized grains are much swollen, have thin
capsules, and are not greatly distorted. A few grains
show partial or complete solution before gelatinization
is complete.

Comparison of the hydrochloric-acid reactions be-
tween 7. iberica and I. cengialti shows :

The hilum and lamellae are not so distinct as in /.
cengialti. Gelatinization in all the grains proceeds
according to the method described for a moderate minor-
ity of the grains of /. cengialti. The only difference to
be noted is that the material distal to the hilum and
comprehended between the 2 fissures which proceed from
either side of the hilum is divided into much finer and
less refractive granules than in 7. cengialti.

The gelatinized grains are as much swollen, and do
not have such thin capsules as in 7. cengialti. They are,
however, somewhat more distorted than in that starch.
There are more grains in which dissolution of the capsule
at one point and partial or complete solution of the grain
occurs than in I. cengialti.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 20
per cent of the entire number of grains and 75 per cent
of the total starch in 5 minutes; in about 37 per cent
of the grains and 85 per cent of the total starch in 15
minutes; in about 50 per cent of the grains and 90 per
cent of the total starch in 30 minutes; in about 56 per
cent of the grains and 93 per cent of the total starch in
45 minutes; in about 60 per cent of the grains and 94
per cent of the total starch in 60 minutes. (Chart
D406.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 14 per
cent of the entire number of grains and 50 per cent of

the total starch in 5 minutes ; in about 41 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 50 per cent of the grains and 86 per cent of the
total starch in 30 minutes; in about 66 per cent of the
grains and 91 per cent of the total starch in 45 minutes;
in about 66 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 407.)

The hilum becomes very distinct, unattended by the
formation of a bubble in any of the grains. The lamellae
also become very distinct and evidences of a lamellar
structure remain visible throughout a greater part of the
reaction. Gelatinization begins at the hilum, which
enlarges slightly, and 2 fissures which are pre-existent
in the untreated grain become very prominent and are
seen to extend from either side of the hilum nearly
to the distal margin. The starch which is included
between these fissures becomes more refractive, and is
divided into rather coarse, refractive granules by a
number of fissures. The starch at the distal margin is
then invaded by many longitudinal fissures and rapidly
gelatinized. This is followed by gelatinization imme-
diately distal to the hilum, and the two processes ap-
proach one another, a band of coarse granules midway
between the hilum and the distal margin being the last of
this portion of the grain to be gelatinized. The most
resistant portion of the grain is usually formed at the
proximal end and sides. This forms a striated and
lamellated marginal band, which as the grain continues
to swell, is gradually gelatinized, and loses its striated
appearance, but retains some of its lamellated appear-
ance until it is nearly completely gelatinized. In a few
grains the proximal end is gelatinized immediately after
the distal end, and the most resistant part of the grain is
that midway between the hilum and the distal end.

The gelatinized grains are much swollen, have rather
thick capsules, and are usually somewhat distorted.

Comparison of the potassium-iodide reactions be-
tween I. iberica and I. cengialti shows :

The hilum and lamella are not so distinct as in
I. cengialti. Gelatinization proceeds in much the same
manner as in I. cengialti, the differences noted being that
the granules into which the portion of the grains in-
cluded betewen the 2 pre-existing fissures is divided, are
not so large and less refractive; the lamellated appear-
ance does not remain so long visible in the marginal
band at the proximal end and sides, and this band is
distinctly striated, and there are fewer grains in which
gelatinization begins first at the proximal end and sub-
sequently at the distal end, than in 7. cengialti. The
gelatinized grains are as much swollen, but have thin
instead of rather thick capsules, and are somewhat more
distorted than in 7. cengialti.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
39 per cent of the entire number of grains and 81 per
cent of the tbtal starch in 2 minutes; in about 66 per
cent of the grains and 91 per cent of the total starch
in 5 minutes ; in about 72 per cent of the grains and 95
per cent of the total starch in 15 minutes ; in about 75 per
cent of the grains and 98 per cent of the total starch in
30 minutes. (Chart D 408.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 3 per cent of

IRIS.

651

the total starch in 5 minutes; in about 1 per cent of
the entire number of grains and 4 per cent of the total
starch in 15 minutes; in about the same percentage of
the grains and 5 per cent of the total starch in 30 min-
utes; in about the same percentage of the grains and
10 per cent of the total starch in 45 minutes ; in about
the same percentage of both the grains and total starch
in 60 minutes. (Chart D 409.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 28 per
cent of the entire number of grains and 50 per cent of
the total starch in 2 minutes; in about 46 per cent of
the grains and 74 per cent of the total starch in 5
minutes ; in about 65 per cent of the grains and 89 per
cent of the total starch in 15 minutes; in about 73 per
cent in 30 minutes ; in about 77 per cent of the grains and
96 per cent of the total starch in 45 minutes ; little if any
advance in 60 minutes. (Chart D 410.)

The hilum becomes very distinct in all the grains.
The lamellae also become very distinct, and evidence of
a lamellar structure is visible throughout the greater
part of the reaction. Gelatinization begins at the hilum
which swells somewhat and 2 fissures, which are usually
existent in the untreated grain, become more distinct and
are seen to extend from either side of the hilum nearly
to the distal margin, and during the reaction these fis-
sures give out many branches through the portion at
the distal end of the grain. The starch comprehended
between these fissures is divided into rather fine granules
which are usually irregularly arranged. The distal end
is now invaded from the margin by longitudinal fissures,
and begins to gelatinize, instantly following this the
hilum swells and the portion immediately distal to it
is gelatinized. The 2 fissures approach one another and
the last parti of this portion of the grain to be gelatinized
is midway between the hilum and the margin. The most
resistant part of the grain is the material at the proxi-
mal end and sides nearby, which as the grain swells
becomes finely striated and finally forms a distinctly
striated and lamellated band at the margin. This is
slowly gelatinized and loses its striated appearance but
retains its lamellated character, until the end of the
reaction is near. The gelatinized grains are moderately
swollen, have rather thick capsules, and are moderately
distorted.

.Comparison of the sodium-hydroxide reactions be-
tween /. iberica and /. cengialti shows :

The hilum and lamelke are not so distinct as in
/. cengialti. Gelatinization progresses according to two
methods, of which the one seen in- the majority of the
grains is very nearly the same as that described for all
the grains of /. cengialti. The differences noted are:
(1) The granules formed in the starch comprehended
between the 2 fissures, which extend from the hilum to
the distal margin, are finer and often regularly arranged
in rows corresponding to the rows of the lamellae; the
lamellar structure of the marginal band at the proximal
end and sides is not apparent for such a long time as in
I. cengialti; (2) the second method is like the first ex-
cept that the portion at the distal end and the part
just distal to the hilum begin to gelatinize at nearly the
same time and the most resistant part of this starch of
the grain is that midway between the hilum and the

distal end. The gelatinized grains are more swollen,
have thin capsules, and are more distorted than in I.
cengialti.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes; in about 18
per cent of the grains and 48 per cent of the total starch
in 15 minutes ; in about 39 per cent of the grains and
60 per cent of the total starch in 30 minutes ; in about
45 per cent of the grains and 66 per cent of the total
starch in 45 minutes; little if any further advance in
60 minutes. (Chart D 411.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 55 per cent of the
total starch in 5 minutes; in about 90 per cent of the
entire number of grains and 95 per cent of the total starch
in 10 minutes; in about 99 per cent of the grains and in
more than 99 per cent of the total starch in 15 minutes.
(Chart D 412.)

The hilum becomes distinct, attended by the for-
mation of a rather large bubble in a small majority of
the grains. The lamellae are at first indistinct, but
later become more distinct. The grains become more
refractive in appearance after the addition of the rea-
gent, and the first part to show is a rather narrow band
at the margin. Gelatinization is preceded by a distinctly
pitted appearance of the surface of the grain at the
distal end. It begins at the distal corners. From these
points it spreads along the entire distal margin and then
toward the hilum and proximal end, the material just
preceding gelatinization being broken up into granules
which are separated off and gelatinized. In the more
resistant grains rather large, cup-shaped depressions are
hollowed out which become deeper and deeper until the
hilum is reached, and then in the rapid gelatinization
which occurs are obliterated. The proximal end is
usually gelatinized last, but in a moderate number of
grains it begins to gelatinize immediately after the distal
end and the most resistant portion of the grain is midway
between the hilum and the distal margin.

The gelatinized grains are much swollen, have rather
thick capsules, and are considerably distorted.

Comparison of the sodium-salicylate reaction between
7. iberica and /. cengialti shows :

The hilum becomes distinct, attended by the forma-
tion of a smaller bubble in more grains than in /. cen-
gialti. The lamella? also are not so distinct as in that
starch. The grains become more refractive in appear-
ance after the addition of the reagent and the first part
of the grain to show this change is a narrow band of
material about the margin which is rather more refrac-
tive than in I. iberica. Gelatinization progresses in
much the same way as in the less resistant grains of
7. cengialti, the differences noted being that in many
grains of 7. iberica 2 longitudinal fissures proceed from
the gelatinized distal margin nearly to the hilum and
the material comprehended between them is gelatinized
more rapidly than that at the margins. The formation
of granules preceding gelatinization is also not seen in
any of the grains. The proximal end gelatinizes imme-
diately after the distal in fewer grains than in 7. cengialti.

652

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The gelatinized grains are as much swollen, have rather
thin instead of rather thick capsules, and are more dis-
torted than in 7. cengialti.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 6 per cent of the
total starch in 5 minutes; in about 4 per cent of the
grains and 41 per cent of the total starch in 15 minutes;
in about 13 per cent of the grains and 59 per cent of the
total starch in 30 minutes ; in about 23 per cent of the
grains and 63 per cent of the total starch in 45 minutes ;
in about 27 per cent of the grains and 68 per cent of the
total starch in 60 minutes. (Chart D 413.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 10 per cent of the total
starch in 15 minutes; in about 3 per cent of the grains
and 20 per cent of the total starch in 30 minutes ; in about
6 per cent of the grains and 33 per cent of the total starch
in 45 minutes; in about 8 per cent of the grains and
36 per cent of the total starch in 60 minutes. (Chart
D414.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes; in about 24
per cent of the grains and 58 per cent of the total starch
in 15 minutes; in about 38 per cent of the grains and
78 per cent of the total starch in 30 minutes; in about
41 per cent of the grains and 74 per cent of the total
starch in 45 minutes ; in about 47 per cent of the grains
and 86 per cent of the total starch in 60 minutes.
( Chart D 415.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 1 per cent
of the total starch in 5 minutes ; in less than 0.5 per cent
of the grains and 2 per cent of the total starch in 15
minutes ; in less than 0.5 per cent of the grains and 5 per
cent of the total starch in 30 minutes ; in less than 0.5 per
cent of the grains and 6 per cent of the total starch in 45
minutes ; in about 0.5 per cent of the grains and 7 per
cent of the total starch in 60 minutes. (Chart D 416.)

The reaction with copper nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about

1 per cent of the grains and 30 per cent of the total starch
in 15 minutes; in about 10 per cent of the grains and
50 per cent of the total starch in 30 minutes; in about
18 per cent of the grains and 57 per cent of the total
starch in 45 minutes ; in about 24 per cent of the grains
and 60 per cent of the total starch in 60 minutes. (Chart
D417.)

The reaction with cupric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

2 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 15 per cent of the total
starch in 15 minutes ; in aboxit 17 per cent of the grains
and 55 per cent of the total starch in 30 minutes; in
about 31 per cent of the grains and 62 per cent of the

total starch in 45 minutes ; in about the same percentage
of the grains and 68 per cent of the total starch in 60
minutes. (Chart D 418.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 2 per
cent of the total starch in 30 minutes ; in the same per-
centage of the grains and 3 per cent of the total starch
in 45 minutes ; in about the same percentage of the grains
and 5 per cent of the total starch in 60 minutes. (Chart
D419.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of
the grains and 2 per cent of the total starch in 15 min-
utes; in about 0.5 per cent of the grains and 3 per cent
of the total starch in 30 minutes; in about 1 per cent
of the grains and 9 per cent of the total starch in 45
minutes ; in about the same percentage of the grains and
12 per cent of the total starch in 60 minutes. (Chart
D420.)

IRIS DORAK (HYBRID).

(Plate 18, fig. 108; Charts D 400 to D 420.)
HISTOLOOIC PROPERTIES.

In form the grains are usually simple and isolated,
but there are more compound grains and more aggregates
than in I. iberica, and considerably more than in I. cen-
gialti. The aggregates are usually small doublets of
equal size, and the compound grains are of the same two
types as are described under /. iberica. The grains are
more irregular in form than in I. iberica and hence more
irregular than in the other parent, and the irregularities
are due to the same causes. The small, narrow notch
in the middle of the distal margin is, however, much more
common than in either parent. The conspicuous forms
are: Elliptical with flattened distal end, which is not
quite so common as in 7. iberica, but more common than
in /. cengialti; and ovoid, more common than in 7. iber-
ica, but less than in 7. cengialti. The additional forms
are nearly round, triangular with rounded angles, dome-
shaped, lenticular, and club-shaped. The grains, as in
the parents, are not flattened. In form 7. dorak shows
a somewhat closer relationship to 7. iberica than to 7.
cengialti.

The hilum when not fissured is as distinct as in 7.
iberica, and is somewhat more often fissured than in that
starch, but not nearly so often as in 7. cengialti. When
fissures occur they have the following forms : (1) A small,
straight, transverse line; (2) a flying-bird; (3) 2 lines
at an angle resembling a pair of dividers, and often
crossed by a straight, transverse line; (4) rarely, an
irregularly stellate arrangement of fissures. The hilum is
eccentric 0.3 to 0.15, usually 0.21, which is 0.04 more
eccentric than in 7. cengialti and 0.06 less eccentric than
in 7. iberica. In the character of the hilum 7. dorak
shows a somewhat closer relationship to 7. iberica than to
7. cengialti, and in the degree of eccentricity to 7.
cengialti.

IRIS.

653

The lamellce are somewhat more distinct and some-
what coarser than in 7. iberica and have the same general
arrangement as in those grains, but are usually not so
irregular. The number counted on the larger grains
varies from 10 to 20, usually 12, the same as in /. iberica,
but less than in 7. cengialti. In the character of the
lamellae /. dorak shows a somewhat closer relationship to
7. cengialti than to 7. iberica, but there are very few
differences to be noted in the grains of the three starches.

In size the grains vary from the smaller which are
4 by 4/*, to the larger which are 36 by 16/x, in length and
breadbh. The common sizes are 20 by 11/t and 16 by
12/«. The grains are somewhat closer in size to 7. iberica
than to 7. cengialti, but are, as a rule, somewhat smaller
than in either parent.

POLARISCOPIC PROPERTIES.

The figure is as distinct and as well denned as in 7.
iberica; somewhat less than in 7. cengialti. The lines as
in 7. iberica usually cross at an acute angle which does
not vary greatly in the different grains. They are some-
what more often bent and bisected than in 7. iberica,
and are very much more often bent than in 7. cengialti.

The degree of polarization varies from low to high
(value 50), the same as in 7. iberica and 10 units lower
than in 7. cengialti. There is the same amount of varia-
tion in a given aspect of the individual grains as in 7.
iberica.

With selenite the quadrants are usually as clear-cut
as in 7. iberica, and less than in 7. cengialti. They are
unequal in size and as irregular in shape as in 7. iberica.
The colors are usually not pure as in that starch.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite 7. dorak shows
a closer relationship to 7. iberica than to 7. cengialti.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
40), the same as in 7. iberica and 5 units less than in
7. cengialti. With 0.125 per cent Lugol's solution the
grains all color a light violet, the same as in 7. iberica
and lighter than in 7. cengialti. After heating in water
until all the grains are completely gelatinized and then
treating with a 2 per cent Lugol's solution, the gelatinized
grains are deeply or moderately deeply colored as in
7. iberica and more than in 7. cengialti; the solution
deeply colored as in 7. iberica and less than in 7. cengialti.
If the preparation is boiled for 2 minutes and then
treated with an excess of a 2 per cent Lugol's solution,
most of the grain-residues are not colored, a few are
colored a very light indigo as in 7. ibericai; the capsules
are all colored a deep wine-red as in 7. iberica; and the
solution a very deep indigo as in 7. iberica. Qualita-
tively and quantitatively the reactions with iodine show
a closer relationship to I. iberica than to 7. cengialti.

ANILINE REACTIONS.

With gentian violet the grains, as in the parents, stain
very lightly at once, and in 30 minutes they are moder-
ately stained (value 50), 5 units more than in 7. cen-
gialti and 10 units more than in 7. iberica. There is a
greater proportion of grains which are moderately to
deeply stained than in I. cengialti.

With safranin the grains, as in the parents, stain very
lightly at once, and in 30 minutes they are moderately
stained (value 50), the same as in 7. cengialti, and 5
units more than in 7. iberica.

In the reaction with aniline stains 7. dorak shows
a closer relationship to 7. cengialti than to 7. iberica.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 68° to 70° C., and of all is 70° to 72° C.,
mean 71° C. The temperature of gelatinization of 7.
dorak is 0.8° C. less than that of 7. iberica and 4° C. less
than that of 7. cengialti. It is therefore closer to 7.
iberica than to 7. cengialti.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and G per cent of the total starch
in 5 minutes; in about 11 per cent of the grains and 17
per cent of the total starch in 15 minutes; in about 24
per cent of the grains and 33 per cent of the total starch
in 30 minutes; in about 38 per cent of the grains and 44
per cent of the total starch in 45 minutes ; in about 44 per
cent of the grains and 50 per cent of the tofcal starch in
GOminutes. (Chart D 400.)

The hilum, as in the parents, becomes distinct, at-
tended by the formation of a bubble in the majority of
the grains. The lamellae, as in the parents, are not very
distinct and soon become obliterated as the reaction
progresses. The grain becomes more refractive after the
addition of the reagent, and the first part to show this
increased refractivity is the margin, around which, as in
7. iberica, a rather broad, not very refractive band is
formed. Gelatinization, as in the parents, begins at the
corners of the distal margin, and is preceded by the
appearance, as in 7. iberica, of cracks or fissures, which
separate the marginal material from the rest at these
points. Gelatinization progresses as in 7. iberica, except
that the longitudinal fissures noted in those grains are
more extensive, and more and larger granules are formed
and separated off. There are also more grains than in
7. iberica in which the proximal end begins to gelatinize
after gelatinization has progressed about halfway from
the distal end to the hilum. The process differs mark-
edly from that in I. cengialti in which none of these
phenomena is noted. The gelatinized grains are much
swollen, have as thin capsules, and are as distorted as in
7. iberica. In this reaction 7. dorak shows qualitatively,
a closer relationship to 7. iberica than to 7. cengialti.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in about 6 per cent of the
entire number of grains and 29 per cent of the total
starch in 5 minutes ; in about 33 per cent of the grains
and 86 per cent of the total starch in 15 minutes; in
about 36 per cent of the grains and 95 per cent of the
total starch in 30 minutes ; in about 46 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 68 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D401.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 20 per cent of the
total starch in 5 minutes; in about 21 per cent of the

654

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

grains and 70 per cent of the total starch in 15 minutes ;
in about 54 per cent of the grains and 85 per cent of the
total starch in 30 minutes ; in about 63 per cent of the
grains and 91 per cent of the total starch in 45 minutes;
in about 64 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 402.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 21 per cent of
the entire number of grains and 65 per cent of the total
starch in 5 minutes ; in about 42 per cent of the grains
and 78 per cent of the total starch in 15 minutes; in
about 45 per cent of the grains and 81 per cent of the
total starch in 30 minutes ; in about 54 per cent of the
grains and 84 per cent of the total starch in 45 minutes ;
in about the same percentage of the grains and 89 per
cent of the total starch in 60 minutes. (Chart D 403.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 72 per cent of
the entire number of grains and 92 per cent of the total
starch in 2 minutes; in about 95 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. (Chart D 404.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 33 per
cent of the entire number of grains and 60 per cent of the
total starch in 5 minutes; in about 47 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 60 per cent of the grains and 92 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes, respectively. (Chart D 405.)

The hilum is as distinct as in /. iberica, and the
lamella are more distinct than in I. iberica and as dis-
tinct as in /. cengialti. Gelatinization is preceded by
the same phenomena as in the parents and the fissures
are somewhat more refractive and more extensive than
in /. iberica, but less than in I. cengialti, and the distal
material is less refractive and more finely granular than
in either parent. Gelatinization progresses in general
according to the method described under I. iberica and
as observed in a minority of the grains of I. cengialti,
except that there is more persistence of the granules than
in I. iberica, and the marginal band at the proximal
end and sides is striated as well as lamellated.

The gelatinized grains are large and have as thin
capsules as in 7. iberica, and the same amount of dis-
tortion as in that starch. The same approximate num-
ber of grains shows solution of the capsule at one point
and partial or complete solution of the grain as in
I. iberica.

In this reaction I. doraTc shows qualitatively a closer
relationship to /. iberica than to I. cengialli.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 66 per cent of
the total starch in 5 minutes ; in about 42 per cent of the
grains and 80 per cent of the total starch in 15 minutes;
in about 64 per cent of the grains and 86 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and total starch in 45 minutes; in about
66 per cent of the grains and 90 per cent of the total
starch in 60 minutes. (Chart D 406.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 28 per
cent of the entire number of grains and 75 per cent of the

total starch in 5 minutes; in about 64 per cent of the
grains and 89 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 93 per
cent of the total starch in 30 minutes; in about 68 per
cent of the grains and 94 per cent of the total starch in
45 minutes; in about the same percentage of the grains
and 95 per cent of the total starch in 60 minutes.
(Chart D 407.)

The hilum is as distinct as in I. iberica and the 2
refractive fissures usually already present in the un-
treated grain are not so distinct as in either parent, and
are even more delicate and branching than in I. iberica.
The lamella? are somewhat less distinct than in I. iberica,
and considerably less than in I. cengialti. Gelatiniza-
tion, as in the parents, begins at the hilum and progresses
as in I. iberica, except that there is more extensive fis-
suring, and more granulation, and also more grains in
which gelatinization occurs first at the proximal end,
but not so many as in 7. cengialti, nor are there so many
grains in which gelatinization occurs rapidly at the distal
margin as in either parent. The marginal band formed
at the proximal end and nearby sides of most of the grains
is much more distinctly striated than in 7. iberica, in this
respect more closely resembling 7. cengialti.

The gelatinized grains are much swollen and have
rather thick capsules, in this respect closely resembling
7. cengialti, but are more apt to be distorted, especially
at the distal end, than in 7. iberica.

In this reaction 7. doraTc shows qualitatively a some-
what closer relationship to 7. iberica than to 7. cengialti.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 50
per cent of the entire number of grains and 77 per cent
of the total starch in 2 minutes; in about 66 per cent
of the grains and 90 per cent of the total starch in 5
minutes; in about 77 per cent of the entire number of
grains and 95 per cent of the total starch in 15 minutes.
(Chart D 408.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes ; in about 2 per cent of
the grains and 6 per cent of the total starch in 15 min-
utes; in about 2 per cent of the grains and 8 per cent
of the total starch in 30 minutes; in about 3 per cent
of the grains and 9 per cent of the total starch in 45
minutes ; in about 4 per cent of the grains and 12 per cent
of the total starch in 60 minutes. (Chart D 409.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 40 per
cent of the entire number of grains and 65 per cent of the
total starch in 2 minutes; in about 62 per cent of the
grains and 80 per cent of the total starch in 5 minutes ;
in about 77 per cent of the grains and 90 per cent of
the total starch in 15 minutes; in about 86 per cent of
the grains and 95 per cent of the total starch in 30 min-
utes ; in about 88 per cent of the grains and 96 per cent
of the total starch in 45 minutes; little if any further
advance in 60 minutes. (Chart D 410.)

The hilum and the lamellae are more distinct than in
I. iberica, and as distinct as in 7. cengialti. As in both
parents, 2 refractive fissures which are usually present in
the untreated grain become more prominent, more exten-
sive and more branched than in either parent, which is

IRIS.

655

an accentuation of a characteristic more definitely seen
in /. iberica than in /. cengialti. Gelatinization, as in
both parents, begins at the hilum which enlarges some-
what. The progress of gelatinization is according to
two methods which are very nearly the same as in 7.
iberica, the differences noted are : That the starch com-
prehended between the 2 fissures proceeding from either
side of the hilum is divided into larger and more distinct
granules, in this resembling /. cengialti; and the grains
are more distinctly fissured at the distal end than in
either parent, in this respect more closely resembling 7.
iberica.

The gelatinized grains are as much swollen as in 7.
iberica, but have less thin capsules and are somewhat
less distorted than in that starch, but more than in
7. cengialti.

In this reaction I. dorak shows qualitatively a some-
what closer relationship to 7. iberica than to 7. cengialti.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 27
per cent of the total starch in 5 minutes; in about 27
per cent of the grains and 47 per cent of the total starch
in 15 minutes; in about 43 per cent of the grains and
60 per cent of the total starch in 30 minutes ; in about
the same percentage of the grains and 66 per cent of the
total starch in 45 minutes; in about 50 per cent of the
grains and 70 per cent of the total starch in 60 minutes.
(Chart D 411.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 37 per
cent of the entire number of grains and 47 per cent of
the total starch in 5 minutes; in about 85 per cent of
the grains and 90 per cent of the total starch in 10 min-
utes; in more than 99 per cent of the grains and total
starch in 15 minutes. (Chart D 412.)

The hilum becomes distinct, attended by the forma-
tion of a small bubble less frequently than in 7. iberica,
but more frequently than in 7. cengialti. The lamellae
are not so distinct at any time as in either parent, and
in this respect more nearly resemble 7. iberica than 7.
cengialti. The grains, as in the parents, become more
refractive in appearance after the reagent is added, and
the first part to show this increased refractivity is a
narrow band of starch around the margin, which is
broader and more refractive than in either parent, and
in this respect more closely resembling 7. iberica than
7. cengialti. Gelatinization, as in both parents, is pre-
ceded by a pitted appearance at the distal end, and be-
gins at the corners of the distal margin. The process
of gelatinization is the same as in 7. iberica, but the
proximal end of nearly the same number of grains as in
7. cengialti and of more than in 7. iberica is gelatinized
when gelatinization has advanced halfway from the
distal margin toward the hilum. The gelatinized grains
are considerably swollen, and have as thick capsules and
are as distorted as in 7. cengialti, but the capsules are
thicker and the grains are less distorted than in 7. iberica.
In this reaction 7. dorak shows qualitatively a somewhat
closer relationship to 7. iberica than to 7. cengialti.

The, reaction with calcium nitrate begins in a few
grains immediately. Complete gelatizination occurs in
less than -0.5 per cent of the entire number of grains
and 14 per cent of the total starch in 5 minutes; in

about 8 per cent of the grains and 28 per cent of the
total starch in 15 minutes; in about 16 per cent of the
grains and 48 per cent of the total starch in 30 minutes ;
in about 28 per cent of the grains and 60 per cent of the
total starch in 45 minutes; in about 36 per cent of the
grains and 68 per cent of the total starch in 60 minutes.
(Chart D 413.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

5 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 18 per cent of the total starch
in 15 minutes; in about 7 per cent of the grains and 32
per cent of the total starch in 30 minutes ; in about 14 per
cent of the grains and 39 per cent of the total starch in
45 minutes; in about 21 per cent of the grains and 46
per cent of the total starch in 60 minutes. (Chart
D414.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 20
per cent of the total starch in 5 minutes; in about 27
per cent of the grains and 55 per cent of the total starch
in 15 minutes; in about 41 per cent of the grains and
65 per cent of the total starch in 30 minutes; in about 48
per cent of the grains and 72 per cent of the total starch
in 45 minutes; in about 58 per cent of the grains and
79 per cent of the total starch in 60 minutes. (Chart
D415.)

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5. per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 3 per cent of the total starch in 15 minutes;
in about 0.5 per cent of the grains and 4 per cent of the
total starch in 30 minutes; in about 1 per cent of the
grains and 5 per cent of the total starch in 45 minutes ;
in about the sam]e percentage of the grains and 6 per cent
of the total starch in 60 minutes. (Chart D 416.)

The reaction with copper nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 20 per cent of the total starch in 5 minutes ; in about

6 per cent of the grains and 28 per cent of the total
starch in 15 minutes; in about 9 per cent of the grains
and 50 per cent of the total starch in 30 minutes; in
about 12 per cent of the grains and 55 per cent of the
total starch in 45 minutes ; in about 25 per cent of the
grains and 58 per cent of the total starch in 60 minutes.
(Chart D417.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 15
per cent of the total starch in 5 minutes; in about 15
per cent of the grains and 56 per cent of the total starch
in 15 minutes; in about 20 per cent of the grains and
64 per cent of the total starch in 30 minutes; in about
25 per cent of the grains and 66 per cent of the total
starch in 45 minutes ; in about 28 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D418.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

656

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

1 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 5 per cent of the total
starch in 15 minutes; in about 1 per cent of the grains
and 6 per cent of the total starch in 30 minutes; in
about 2 per cent of the grains and 8 per cent of the total
starch in 45 minutes ; in about 3 per cent of the grains
and 12 per cent of the total starch in 60 minutes. (Chart
D419.)

The reaction with mercuric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
ebout 0.5 per cent of the entire number of grains and
6 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 11 per cent of the total starch
in 15 minutes; in about 4 per cent of the grains and 17
per cent of the total starch in 30 minutes; in about 5
per cent of the grains and 21 per cent of the total starch
in 45 minutes; in about the same percentage of the
grains and 22 per cent of the total starch in 60 minutes.
(Chart D 420.)

32. STARCHES OF IRIS CENGIALTI, I. PALLIDA QUEEN

OF MAY, AND I. MRS. ALLAN GREY.

Starch of Iris cengialti (seed parent) is described
in pages 647 to 652.

I. PALLIDA QUEEN OP MAY (POLLEN PARENT).

(Plate 19. fig. 110; Charts D 421 to D 441.)

HISTOLOGIC PBOPEETIES.

In form the grains are usually simple and isolated,
but both compound grains and aggregates occur in mod-
erate numbers. The compound grains belong to two
types: (1) 2 small grains are adherent and sur-
rounded by a number of common secondary lamellae
and located either at the proximal end or in the middle
of a large grain (the exact number of lamella often
can not be determined) ; (2) 2 or 3 grains are adherent
to a larger grain and all surrounded by one common layer
of starch, forming a very irregular compound grain.
The aggregates are usually doublets of equal size, but
sometimes consist of 3 or 4 grains adherent to one an-
other in irregular manner. The grains are often irregu-
lar in form and the irregularities are due to the follow-
ing causes: (1) a secondary set of lamellae usually
situated near the proximal end or middle of the grain
whose longitudinal axis is at an angle, usually a right
angle, with that of the primary set; (2) a deviation of
the axis with a consequent bending of the grain in the
middle or near the distal end; (3) shallow depressions
and elevations of the surface and margin, often consist-
ing of 1, 2, or 3 regular enlargements and constrictions
of the grain throughout its length; (4) rarely a small
protuberance, usually at the distal end; (5) rarely a deep
notch in the distal margin. The conspicuous forms are
elongated elliptic and elongated ovoid, both with flat-
tened distal ends, and pyriform. The additional forms
are club-, rod-, finger-, boot-, and hammer-shaped, and
nearly round. The grains are not flattened.

The hilum is usually a moderately distinct, round
spot. It is seldom fissured and the fissures are not deep
nor extensive. They have the following forms: (1)
A short, straight, transverse line; (2) a flying-bird
figure. The hilum is eccentric from 0.4 to 0.25, com-
monly 0.29, of the longitudinal axis.

The lamellce are usually moderately distinct and
rather coarse. Near the hilum they are generally not so
distinct nor so coarse as in the rest of the grain. They
are continuous except near the margin and usually have
the form of the outline of the grain, except that they
have a flattened portion in the longitudinal axis of the
grain. There are often 2 or 3 especially coarse and dis-
tinct lamellae situated respectively one-half, two-thirds,
and three-fourths of the distance from the hilum to the
distal margin. The number counted on some of the
larger grains varies from 8 to 20, usually 15.

In size the grains vary from the smaller which are
4 by 4/x, to the larger which are 24 by 10/t, in length
and breadth. The common sizes are 14 by 6/* and 14
by 9M.

Comparison of the liistologic properties between 7.
cengialti and I. pallida queen of may shows :

There are fewer compound grains and aggregates.
The compound grains consist of an irregular mass of
3 to 5 or 6 component grains surrounded by 1 common
layer of starch. The aggregates are doublets of equal-
sized grains. The grains are not so irregular as in
/. pallida queen of may, and the irregularities are due
to the same causes, but secondary sets of lamelke and
deviation of the longitudinal axis are not nearly so com-
mon as in that starch. The conspicuous forms are not
very different, but are more rounded and not so slender
as in /. pallida queen of may.

The hilum when not fissured is more distinct. It is
usually fissured, much more often and also much more
deeply and more extensively than in /. pallida queen of
may. The fissures have the following forms of which
the first two are the same as in 7. pallida queen of may :
(1) A single, straight line; (2) a flying-bird figure;
(3) a V-shaped figure sometimes crossed by a straight,
transverse fissure; (4) an irregularly stellate arrange-
ment of fissures. The hilum is usually more eccentric 0.04
of the longitudinal axis than in 7. pallida queen of may.

The lamellce are generally not so distinct and are
coarser than in 7. pallida queen of may. Usually only
1 very coarse lamella is seen at half the distance from
the hilum to the margin. There is also often a notch
in the outline of the lamellae, as a rule, corresponding to a
notch in the distal margin, which is not seen in 7. pallida
queen of may.

In size the grains are larger than those of I. pallida
queen of may. The large grains are 6/* longer and
6/t broader than those of 7. pallida queen of may, and the
common-sized grains are 8/4 longer and 8 to 6/* broader
than those of 7. pallida queen of may.

POLABISCOPIO PROPERTIES.

The figure is usually moderately distinct and well
defined. The lines usually cross at a very acute angle
which does not vary greatly in different grains. They are
very often much bent and often also bisected. The
figure moderately often has the form of a compound
hyperbola or of a long line bisected at both ends.

The degree of polarization varies from low to high
(value 50). In most of the grains it is moderate and
in a few it is low, and in the rest it is moderately high
and high. There is some variation in a given aspect
of the individual grains.

IRIS.

657

With selenite the quadrants are moderately clear-
cut. They are unequal in size and often very irregular in
shape. The colors are usually not pure, the yellow being
more often impure than the blue.

Comparison of the polariscopic properties between
I. cengialti and 7. pallida queen of may shows :

The figure is more distinct and well defined than in
/. pallida queen of may. The lines cross at a right angle
or at an acute angle which varies much more widely in
size in different grains than in /. pallida queen of may.
They are also less often bent and bisected than in that
starch. The figure is less often in the form of a conju-
gate hyperbola or of a long line bisected at both ends.

The degree of polarization is (60) 10 units higher
than in /. pallida queen of may, as there are more grains
in which it is moderately high to high than in that
starch. There is less variation in a given aspect of the
same grain.

With selenite the quadrants are more clear-cut and
less irregular in form than in 7. pallida queen of may.
The colors are also more often pure than in that starch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
35) . The -color deepens with moderate rapidity until it is
very deep, at the same time assuming more of a bluish
tint. With 0.135 per cent Lugol's solution the grains
all color a very light violet. The color deepens with
moderate rapidity until it is deep, and has assumed a
bluish tint. After heating in water until all the grains
are completely gelatinized and then treating with a 2
per cent Lugol's solution, the gelatinized grains all color
a moderate, moderately deep, or deep indigo, and the
solution a deep indigo. If the preparation is boiled for
2 minutes and then treated with a 2 per cent Lugol's
solution, most of the grain-residues color a very light
indigo; the capsules a deep wine-red; and the solution
& very deep indigo.

Comparison of the iodine reactions between 7. cen-
gialti and 7. pallida queen of may shows :

With 0.25 per cent Lugol's solution the grains are
colored a moderate violet tinged with blue (value 45),
5 units more than in 7. pallida queen of may. With
0.125 per cent Lugol's solution the grains all color a
light violet more than in 7. pallida queen of may. After
heating in water until the grains are all gelatinized and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains all color a moderate indigo, less than
in 7. pallida queen of may; and the solution a very deep
indigo, more than in 7. pallida queen of may. If the
preparation is boiled for 2 minutes and then treated
with a 2 per cent Lugol's solution, the grain-residues
are colored a light to moderately light indigo, more than
in 7. pallida queen of may; the capsules a reddish violet
instead of a deep wine-red as in 7. pallida queen of may;
and the solution a very deep indigo as in 7. pallida
queen of may.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are moderately colored
(value 48). Many of the grains are moderately deeply
colored but the majority are light to moderately colored.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderately colored (value
52) more than with gentian violet. Many of the grains
are moderately deeply colored, but the majority are light
to moderately colored.

Comparison of the aniline reactions between 7. cen-
gialti and 7. pallida queen of may shows :

With gentian violet the grains are colored (value
45) 3 units less than in 7. pallida queen of may.

With safranin the grains are colored (value 50) 2
units less than in 7. pallida queen of may.

There is very little difference to be noted in the
reactions of the two starches with aniline stains.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 71° to 73° C., and of all is 75° to 75.8° C.,
mean 75.4° C.

Comparison of the temperature reactions between
7. cengialti and 7. pallida queen of may shows :

The temperature of gelatinization is 74° to 76° C.,
mean 75° C. The temperature of gelatinization of the
majority of the grains of 7. pallida queen of may is 1° C.
higher and of all of the grains 0.4° C. higher than that
of 7. cengialti.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 50 per cent of the grains
and 55 per cent of the total starch in 15 minutes; in
about 68 per cent of the grains and 72 per cent of the
total starch in 30 minutes ; in about 78 per cent of the
grains and 83 per cent of the total starch in 45 minutes ;
in about 81 per cent of the grains and 84 per cent of the
total starch in 60 minutes. (Chart D 421.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in most of the grains. The lamellae are
usually not visible, but in some grains may be indis-
tinctly seen. The grains become more refractive after
the addition of the reagent, and the first part to show this
change is a rather narrow baud of starch at the margin
which becomes moderately refractive. Gelatinization be-
gins at the corners of the distal margin and spreads from
these points across the distal margin. Two longitudinal
fissures appear and extend about half the distance from
the distal margin to the hilum, and the portion marginal
to the fissures is more rapidly gelatinized than that com-
prehended between them. After the ends of the fissures
are passed in the progress of gelatinization the central
and marginal portions of the grain gelatinize with equal
rapidity. When the hilum is reached it swells suddenly
and rapidly, and the bubble if present swells also, then
shrinks, and finally disappears. The starch at the prox-
imal end which is the last to be gelatinized is gelatinized
rapidly after this swelling of the hilum.

The gelatinized grains are much swollen, have rather
thick capsules, and are greatly distorted especially at
the distal end.

Comparison of the chloral-hydrate reactions between
7. cengialti and 7. pallida queen of may shows:

The hilum becomes distinct, attended by the forma-
tion of a bubble in a somewhat smaller majority of the

658

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

grains than in I. pallida queen of may. The lamellae
are rather indistinct, but are visible in many more grains
than in 7. pallida, queen of may. The grains become
more refractive after the addition of the reagent, and the
first portion of the grain to show this is a rather narrow
b#nd of starch around the margin, which is, however,
not so narrow and much more refractive than in 7. pal-
lida queen of may. Gelatinization as in I. pallida queen
of may begins at the corners of the distal margin and
spreads all along the distal margin from these points, but
unlike in that starch it proceeds smoothly without the
appearance of longitudinal fissures extending toward the
hilum from the distal end ; also it usually proceeds with
equal rapidity along the margin and in the interior of the
grains, but in some grains it proceeds more rapidly in
the interior than along the margin. This is not seen
in 7. pallida queen of may.

The gelatinized grains are as much swollen, have
somewhat less thick capsules, and are not so much dis-
torted as in 7. pallida queen of may.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in about 11 per cent of the
grains and 40 per cent of the total starch in 15 minutes;
in about 24 per cent of the grains and 81 per cent of
the total starch in 30 minutes; in about 49 per cent of
the grains and 95 per cent of the total starch in 45
minutes; in about 68 per cent of the grains and 98 per
cent of the total starch in 60 minutes. (Chart D 422.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes; in about 4 per cent
of the grains and 30 per cent of the total starch in 15
minutes; in about 16 per cent of the grains and 67
per cent of the total starch in 30 minutes; in about 28
per cent of the grains and 84 per cent of the total starch
in 45 minutes; in about 36 per cent of the grains and
92 per cent of the total starch in 60 minutes. (Chart
D 423.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 9 per cent of the total
starch in 5 minutes; in about 21 per cent of the grains
and 62 per cent of the total starch in 15 minutes; in
about 34 per cent of the grains and 70 per cent of the
total starch in 30 minutes; in about 39 per cent of the
grains and 79 per cent of the total starch in 45 minutes;
in about 42 per cent of the grains and 81 per cent of the
total starch in 60 minutes. (Chart D 424.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 59 per cent of
the entire number of grains and 89 per cent of the total
starch in 2 minutes ; in about 90 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. ( Chart D 425.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 24 per
cent of the entire number of grains and 64 per cent of
the total starch in 5 minutes; in about 32 per cent of
the grains and 80 per cent of the total starch in 15 min-
utes ; in about 44 per cent of the grains and 84 per cent
of the total starch in 30 minutes ; in about the same per-

centage of both the grains and total starch in 45 min-
utes ; in about the same percentage of the grains and 86
per cent of the total starch in 60 minutes. (Chart
D426.)

The hilum becomes distinct in all the grains. The
lamella? also are very distinct. Two fissures which ex-
tend from the hilum to the distal margin and which pre-
exist in the untreated grain, become more distinct, and
the starch included between them is divided by rather
indistinct fissures into large irregular granules. Gela-
tinization begins at the distal end of the grain and
advances toward the hilum. As the grain swells the
rather indistinct, irregular fissures become more distinct
and separate the granules more widely. The portion
at the proximal margin and sides, which is very definitely
separated from the other part of the grain, forms a
homogeneous-looking band at the margin. This, as the
grain continues to swell, is often invaded by short straight
cracks proceeding from the hilum at regular intervals.
After the starch comprehended between the 2 original
fissures is completely gelatinized, this marginal band
grows progressively thinner and more nearly transparent
until it is completely gelatinized and only the capsule
remains. The gelatinized grains are much swollen, have
rather thin capsules, and are not greatly distorted.

Comparison of the hydrochloric-acid reactions be-
tween 7. cengialti and 7. pallida queen of may shows :

The hilum and lamellae are somewhat more distinct
than in 7. pallida queen of may. Gelatinization begins
at the hilum and progresses according to two methods.
The first, which is seen in a majority of the grains, differs
from that described for all the grains of 7. pallida queen
of may in the following points : Gelatinization begins
at the distal margin, and then at the hilum, and the
most resistant portion, that which is comprehended be-
tween the two pre-existing fissures from the hilum, is
midway between the hilum and the distal end, instead
of just at the hilum, as in 7. pallida queen of may; the
granules into which this material is originally divided
are finer and less irregular in arrangement than those
of 7. pallida queen of may. In the second method the
difference noted is that gelatinization begins at the hilum
and proceeds from there to the distal margin. In both
methods the marginal band at the proximal end and sides
nearby is indistinctly striated and lamellated instead of
being homogeneous in appearance as in 7. pallida queen
of may.

The gelatinized grains are more swollen, have some-
what less thin capsules, and are somewhat less distorted,
than in 7. pallida queen of may.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 24
per cent of the entire number of grains and 72 per cent
of the total starch in 5 minutes ; in about 44 per cent of
the grains and 86 per cent of the total starch in 15
minutes; in about 51 per cent of the grains and 90 per
cent of the total starch in 30 minutes; in about the
same percentage of the grains and 91 per cent of the total
starch in 45 minutes ; in about the same percentage of the
grains and 93 per cent of the total starch in 60 minutes.
( Chart D 427.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 30 per cent of

IRIS.

659

the total starch in 5 minutes; in about 28 per cent of
the grains and 75 per cent of the total starch in 15
minutes; in about 47 per cent of the grains and 83 per
cent of the total starch in 30 minutes; in about 50 per
cent of the grains and 88 per cent of the total starch in
45 minutes; in about 55 per cent of the grains and 90
per cent of the total starch in 60 minutes. (Chart
D478.)

The hilum becomes very distinct in all the grains.
The lamellEe also are distinct. Two fissures which pre-
exist in the untreated grain become more conspicuous
and are seen to extend from the hilum to the distal mar-
gin. The starch comprehended between these two fis-
sures is divided by irregular fissures into a number of
irregular, refractive granules. Gelatinization follows
two methods. In the great majority of the grains the
material at the distal end begins to gelatinize first and
gelatinization proceeds from this point to the hilum, the
fissures and the granules becoming more distinct as the
grain swells. The starch at the proximal margin and
sides forms a homogeneous-looking band as the grain
swells and this is the most resistant part of the grain.
It gradually becomes thinner and more nearly trans-
parent until it is completely gelatinized. In the second
method, the hilum swells and the granular starch com-
prehended between the 2 original fissures is gelatinized
at the hilum and then gradually toward the distal end.
The material at the proximal end and sides forms a
homogeneous-looking, refractive band at the margin
which gradually grows thinner and more nearly trans-
parent until it is gelatinized and only the capsule
remains.

The gelatinized grains are moderately swollen, have
rather thick capsules, and are not greatly distorted.

Comparison of the potassium-iodide reactions between
/. cengialti and /. pallida queen of may shows :

The hilum is as distinct and the lamellae are some-
what more distinct than in I. pallida queen of may.
Gelatinization proceeds according to two methods. The
first, which is seen in a large majority of the grains,
differs from that described for a very large majority of
the grains of I. pallida queen of may in that gelatiniza-
tion begins at the distal end and then at the hilum and
the two processes approach one another, the most resist-
ant part of this portion of the grain being about half
the distance between the hilum and the distal end. The
second method, which is seen in more grains than in I.
pallida queen of may, is the same as the second method
described in that grain. In all the grains the granules
formed previous to gelatinization are finer and arranged
in rows corresponding to the rows of the lamellae, instead
of irregularly as in /. pallida queen of may. The gela-
tinized grains are moderately swollen and have somewhat
thicker capsules, but are no more distorted, than in that
starch.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
40 per cent of the entire number of grains and 75 per
cent of the total starch in 2 minutes; in about 51 per
cent of the grains and 89 per cent of the total starch
in 5 minutes ; in about 66 per cent of the grains and 95
per cent of the total starch in 15 minutes; in about 68
per cent of the grains and 96 per cent of the total starch
in 30 minutes. (Chart D429.)

(NOTE. — The grains are quickly gelatinized with the excep-
tion of a narrow band at the proximal end and sides nearby
and a few scattered entire grains. The time reactions are not
carried beyond the 95 per cent of the total starch when this
is reached in 15 minutes, since this is considered as practically
the end of the reaction. The ungelatinized portion after this
period of time is generally very slowly affected, as determined
by an observation on several of the starches. In the group
/. cengialti-I. pallida queen of may-I. mrs. alan grey, the
observations up to 30 minutes are noted because the starch of
/. mrs. alan gray is comparatively slow; after 30 minutes the
gelatinization in this starch is very slow.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than 0.5
per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes ; in about 1 per cent of
the grains and 6 per cent of the total starch in 15 min-
utes; in about 2 per cent of the grains and 10 per cent
of the total starch in 30 minutes; little if any further
advance in 45 and 60 minutes. (Chart D 430.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 58 per cent of
the total starch in 2 minutes; in about 41 per cent of
the grains and 75 per cent of the total starch in 5 min-
utes ; in about 61 per cent of the grains and 90 per cent
of the total starch in 15 minutes; in about 75 per cent
of the grains and 95 per cent of the total starch in 30
minutes ; in about 78 per cent of the grains and 95 per
cent of the total starch in 45 minutes ; little if any fur-
ther advance in 60 minutes. (Chart D 431.)

The hilum becomes distinct in all the grains. The
lamellae also are very distinct. Two fissures which pre-
exist in the untreated grain become more distinct and
are clearly seen to extend from the hilum to the distal
margin. The starch comprehended between them is
divided by many fine fissures into a number of fine
refractive granules. Gelatinization begins, usually, at
the distal end and then, quickly, at the hilum and the
two processes approach one another; the most resistant
part of this portion of the grain being a row of rather
coarse granules, situated at about half the distance from
the hilum to the distal margin. The portion at the
proximal margin and sides meanwhile forms a homo-
geneous-looking refractive band at the margin which
gradually grows thinner and more nearly transparent
until it is completely gelatinized and only the capsule
remains.

The gelatinized grains are much swollen, have moder-
ately thick capsules, and are considerably distorted espe-
cially at the distal end.

Comparison of the sodium-hydroxide reactions be-
tween /. cengialti and I. pallida queen of may shows :

The hilum and lamella are somewhat more distinct
than in 7. pallida queen of may. Gelatinization usually
begins at the distal end and then at the proximal as in
/. pallida queen of may; but in a number of grains it
begins at the hilum and proceeds to the distal end.
The starch comprehended between the 2 pre-existing
fissures which extend from the hilum to the distal end
is divided into finer granules than in 7. pallida queen of
may and these are often arranged in rows corresponding
to the rows of lamellas, instead of irregularly as in 7.
pallida queen of may.

660

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The gelatinized grains are much swollen, have thicker
capsules, and are not quite so much distorted as in /.
pallida queen of may.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 12
per cent of the total starch in 5 minutes; in about 16
per cent of the grains and 50 per cent of the total starch
in 15 minutes; in about 37 per cent of the grains and
53 per cent of the total starch in 30 minutes; in about
44 per cent of the grains and 59 per cent of the total
starch in 45 minutes ; in about 44 per cent of the grains
and 62 per cent of the total starch in 60 minutes. (Chart
D 432.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 73 per
cent of the entire number of grains and 80 per cent of
the total starch in 5 minutes; in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 10 minutes. (Chart D 433.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in most of the grains. The lamellae are
usually not visible, but in some grains they may be
indistinctly seen. The grains become somewhat more
refractive after the addition of the reagent, and the first
part to show this change is a narrow band of starch
at the margin which becomes moderately refractive.
Gelatinization begins at the corners of the distal margin
and spreads along the distal margin from these points.
Two longitudinal fissures appear, in most of the grains,
which extend from the distal margin half-way to the
hilum. The portion marginal to these fissures is more
rapidly gelatinized than the part of the grain between
them and not until the parts at the ends of the fissures
are in the process of gelatinization do all parts of the
grain gelatinize with equal speed. When the hilum is
reached it swells and the bubble if present also swells at
first, then shrinks, and finally disappears. The proximal
starch, which is the last to be gelatinized, is gelatinized
rather quickly, following the swelling of the hilum. In a
few grains the proximal end is gelatinized immediately
after the distal end and in such grains the last portion
of the grain to be gelatinized is just distal to the hilum.
The gelatinized grains are much swollen, have rather
thin capsules, and are very much distorted.

Comparison of the sodium-salicylate reactions be-
tween 7. cengialti and I. pallida queen of may shows :

The hilum becomes distinct, attended by the forma-
tion of a bubble in a somewhat smaller majority of the
grains than in 7. pallida queen of may. The lamellae
which are at first indistinct, later become moderately dis-
tinct. In 7. pallida, queen of may they are usually
invisible. The grains become more refractive after the
addition of the reagent and the first part of the grain
to be so affected is a rather narrow band at the margin
which is not so narrow and more refractive than in 7.
pallida queen of may. Gelatinization is not accom-
panied by the appearance of 2 fissures as in 7. pallida
queen of may, but is preceded by a pitted appearance
of the ungelatinized material and by a formation and
separation of granules, neither of which phenomena is
seen in 7. pallida queen of may. The proximal end be-
gins to gelatinize immediately after the distal end in
more grains in 7. pallida queen of may.

The gelatinized grains are as much swollen, the cap-
sules are not so thin, and they are not quite so much
distorted as in 7. pallida queen of may.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
7 per cent of the total starch in 5 minutes; in about 5
per cent of the grains and 45 per cent of the total starch
in 15 minutes; in about 10 per cent of the grains and
50 per cent of the total starch in 30 minutes; in about
15 per cent of the grains and 56 per cent of the total
starch in 45 minutes ; in about 25 per cent of the grains
and 60 per cent of the total starch in 60 minutes. ( Chart
D 434.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 4 per cent of the total starch in 5 minutes ; in about
0.5 per cent of the grains and 9 per cent of the total
starch in 15 minutes; in about 3 per cent of the grains
and 18 per cent of the total starch in 30 minutes; in
about 8 per cent of the grains and 25 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 29 per cent of the total starch in 60
minutes. (Chart D 435.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and

10 per cent of the total starch in 5 minutes; in about

11 per cent of the grains and 46 per cent of the total
starch in 15 minutes; in about 27 per cent of the grains
and 54 per cent of the total starch in 30 minutes; in
about the same percentage of the grains and 63 per
cent of the total starch in 45 minutes; in about the
same percentage of the grains and 68 per cent of the
total starch in 60 minutes. (Chart D 436.) The mar-
gin of the grains of this species is very resistant.

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of the
grains and 1 per cent of the total starch in 15 minutes ;
in less than 0.5 per cent of the grains and 2 per cent
of the total starch in 30 minutes ; slight progress in 45
minutes; in about 0.5 per cent of the grains and 3 per
cent of the total starch in 60 minutes. (Chart D 437.)

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and

12 per cent of the total starch in 5 minutes; in the
same percentage of the grains and 25 per cent of the
total starch in 15 minutes; in about 6 per cent of the
grains and 36 per cent of the total starch in 30 minutes;
in about 12 per cent of the grains and 48 per cent of the
total starch in 45 minutes; in about 20 per cent of the
grains and 51 per cent of the total starch in 60 minutes.
(Chart D438.)

The reaction with cupric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes; in about 5
per cent of the grains and 19 per cent of the total starch
in 15 minutes; in about 12 per cent of the grains and
48 per cent of the total starch in 30 minutes ; in about

IRIS.

661

18 per cent of the grains and 60 per cent of the total
starch in 45 minutes; in about 21 per cent of the grains
and 63 per cent of the total starch in 60 minutes. ( Chart
D439.)

The reaction with barium chloride begins in a few-
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of both the grains and total starch
in 5 minutes; in less than 0.5 per cent of the grains and
2 per cent of the total starch in 15 minutes; in about
0.5 per cent of the grains and 3 per cent of the total starch
in 30 minutes; in about 1 per cent of the grains and
4 per cent of the total starch in 45 minutes; in about
1 per cent of the grains and 5 per cent of the total starch
in 60 minutes. (Chart D440.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in about 0.5 per cent of the
grains and 5 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 9 per cent
of the total starch in 30 minutes; in about 1 per cent
of the grains and 10 per cent of the total starch in 45
minutes; in about 2 per cent of the grains and 14 per
cent of the total starch in 60 minutes. (Chart D 441.)

IRIS MRS. ALAN GREY (HYBRID).

(Plate 19, fig. Ill; Charts D 421 to D 441.)

HISTOLOGIC PBOPEBTIES.

In form the grains are usually simple and isolated.
There are, however, as many compound grains and aggre-
gates as in 7. pallida queen of may, and both belong to the
same types which are described under that starch. The
grains are more regular in form than in either parent,
in this respect more closely resembling 7. cengialti than
/. pallida queen of may. The irregularities which occur
are due to the same causes, and in the same order of fre-
quency of occurrence as in 7. cengialti. The conspicuous
forms are elongated and broad elliptical with flattened
distal end, ovoid, and nearly round. The additional
forms are boot-shaped, rod-shaped, and pyriform. The
grains are not flattened.

In form the grains of 7. mrs. alan grey show, on the
whole, a somewhat closer relationship to 7. cengialti than
to 7. pallida queen of may. The three starches resemble
one another closely.

The hilum is moderately distinct and is even less
often fissured than in 7. pallida queen of may. The
fissures have the same forms as in that starch. The
hilum is eccentric from 0.4 to 0.1, usually 0.19, of the
longitudinal axis.

In the character of the hilum 7. mrs. alan grey shows
a closer resemblance to 7. pallida queen of may. The
hilum is more eccentric (0.1 of the longitudinal axis)
than 7. pallida queen of may, and is still more eccentric
(0.06 of the longitudinal axis) than in I. cengialti, there-
fore closer to 7. pallida queen of may.

The lamellce are less distinct than in either parent,
in this resembling 7. cengialti more closely than 7. pallida
queen of may. Otherwise they are the same as in J.
cengialti. The entire number on the grains can not
be determined.

In size the grains vary from the smaller grains which
are 3 by 3/*, to the larger which are 22 by 10/n, in length
and breadth. The common sizes are 10 by 8/j, and 10 by

6/j.. I. mrs. alan grey is smaller than either parent, but
is closer to 7. pallida queen of may than to 7. cengialti.
The large-sized grains are 2//, shorter but no narrower
than those of 7. pallida queen of may and 8/t shorter
and &fj, narrower than those of 7. cengialti. The common
sizes are 4/* shorter but are 2/x wider than those of 7. mrs.
alan grey, and are 12/* shorter and 4/i narrower than
those of 7. cengialti.

POIARISCOPIC PBOPEBTIES.

The figure is not so distinct nor so well defined as in
either parent, but in this respect resembles 7. pallida
queen of may more closely than 7. cengialti. The lines
cross at right angles as in some grains of 7. pallida queen
of may, or at a very acute angle which, as in 7. pallida
queen of may, does not vary much in size in different
grains. They are as much bent and as often bisected as
in 7. pallida queen of may. The figure is as frequently
in the form of a conjugate hyperbola or of a long line
bisected at both ends as in that starch.

The degree of polarization varies from low to high
(value 45), 5 units less than in 7. pallida, queen of may
and 15 units less than in 7. cengialti. There are fewer
grains in which it is high, and more in which it is low
or low to moderate, than in either parent. There is
usually some variation in a given aspect of an individual
grain.

With selenite the quadrants are not so clear-cut as
in either parent, but are closer in this respect to 7. pallida
queen of may than to 7. cengialti. They are as irregular
in form as in 7. pallida queen of may. The colors are
somewhat more often impure than in either parent.

In the character of the figure, the degree of polariza-
tion, and the appearance with selenite 7. mrs. alan grey
shows a closer relationship to 7. pallida queen of may
than to 7. cengialti.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate violet tinged with blue (value 50), 5
units more than in J. cengialti and 15 units more than
in 7. pallida queen of may. With 0.125 per cent Lugol's
solution the grains all color a light violet, more than in
either parent but closer to 7. cengialti than to J. pallida
queen of may. The qualitative reactions are closer to
those of 7. cengialti.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in half an hour they are light to moderately
colored (value 40), 5 units less than in 7. cengialtd and
8 units less than in 7. pallida queen of may.

With safranin the grains all color very lightly at
once, and in half an hour they are moderately colored
(value 45), 5 units less than in 7. cengialti and 7 units
less than in 7. pallida queen of may.

In the reactions with aniline stains 7. mrs. alan grey
shows a closer relationship to 7. cengialti than to 7. pal-
lida queen of may.

TEIIPEBATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 69° to 70° C., and of all is 73° to
74.5° C., mean 73.75° C. The temperature of gela-
tinization of 7. mrs. alan grey is 1.6° C. less than that of

662

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

7. pallida queen of may and 1.2° C. less than that of I.
cengialti. It is therefore closer to 7. cengialti than to I.
pallida queen of may.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 30 sec-
onds. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 14 per cent of
the total starch in 5 minutes; in about 58 per cent of
the grains and 72 per cent of the total starch in 15 min-
utes ; in about 90 per cent of the grains and 95 per cent
of the total starch in 30 minutes ; in about 98 per cent
of the grains and 99 per cent of the total starch in 45
minutes. (Chart D 421.)

Experiment repeated with practically precisely the
same percentages.

The hilum becomes distinct, attended by the forma-
tion of a bubble in a smaller majority than in either
parent. The lamellae, as in I. pallida queen of may,
are usually not visible. The grains become more refrac-
tive after the addition of the reagent, and the first part
of the grain to show this change is a rather narrow band
of starch at the margin which is as narrow and as
refractive as in /. pallida queen of may. Gelatinization,
as in both parents, begins at the corners of the distal
margin, and in a large majority of the grains it pro-
gresses as in I. pallida queen of may, but in a small
minority as in I. cengialti. In a very few grains it also
begins at the proximal end immediately after it starts
at the distal as in that starch. The gelatinized grains
are as much swollen, have rather thick capsules, and
are as distorted as in I. pallida queen of may. In this
reaction I. mrs. alan grey shows qualitatively a some-
what closer relationship to 7. pallida queen of may than
to I. cengialti.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of
the grains and 6 per cent of the total starch in 5 minutes ;
in about 11 per cent of the grains and 57 per cent of the
total starch in 15 minutes; in about 21 per cent of the
grains and 86 per cent of the total starch in 30 minutes ;
in about 43 per cent of the grains and 95 per cent of
the total starch in 45 minutes; in about 67 per cent
of the grains and 98 per cent of the total starch in 60
minutes. (Chart D 422.)

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of the
entire number of grains and 5 per cent of the total
starch in 5 minutes; in about 4 per cent of the grains
and 16 per cent of the total starch in 15 minutes; in
about 12 per cent of the grains and 56 per cent of the
total starch in 30 minutes; in about the same percentage
of the grains and 66 per cent of the total starch in 45
minutes; in about 20 per cent of the grains and 78
per cent of the total starch in 60 minutes. (Chart D 423.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 21 per cent of the grains
and 63 per cent of the total starch in 15 minutes; in
about 29 per cent of the grains and 71 per cent of the
total starch in 30 minutes ; in about 37 per cent of the
grains and 80 per cent of the total starch in 45 minutes;

in about the same percentage of the grains and 83 per cent
of the total starch in 60 minutes. (Chart D424.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 64 per cent of the
entire number of grains and 93 per cent of the total
starch in 2 minutes ; in about 85 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. ( Chart D 425.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 20 per cent of
the total starch in 5 minutes ; in about 14 per cent of the
grains and 62 per cent of the total starch in 15 minutes ;
in about 31 per cent of the grains and 75 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and 86 per cent of the total starch in 45
minutes; little if any further advance in 00 minutes.
(Chart D426.)

The hilum and lamellae are as distinct as in I. pallida
queen of may. Gelatinization begins at the hilum and
progresses according to two methods. The first, which
is seen in a great majority of the grains, is the same as
that described for all the grains of I. pallida queen of
may. The second, which is seen in a few grains, is the
same as that described for a moderate minority of the
grains of 7. cengialti. The gelatinized grains are as
much swollen, have as thin capsules, and are as much
distorted as in 7. pallida queen of may. In this reaction
7. mrs. alan grey shows qualitatively a closer relationship
to 7. pallida queen of may than to 7. cengialti.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 66 per cent of
the total starch in 5 minutes ; in about 33 per cent of the
grains and 73 per cent of the total starch in 15 minutes;
in about 44 per cent of the grains and 81 per cent of
the total starch in 30 minutes; in about 50 per cent of
the grains and 88 per cent of the total starch in 45 min-
utes ; in about 50 per cent of the grains and 90 per cent
of the total starch in 60 minutes. (Chart D 427.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 37 per cent of
the total starch in 5 minutes; in about 26 per cent of the
grains and 53 per cent of the total starch in 15 minutes;
in about 40 per cent of the grains and 77 per cent of the
total starch in 30 minutes; in about 46 per cent of the
grains and 81 per cent of the total starch in 45 minutes;
in about the same percentage of the grains and 83 per
cent of the total starch in 60 minutes. (Chart D428.)

The hilum and lamellae are as distinct as in I. pallida
queen of may. Gelatinization is preceded by granular
formation in the portion of the grain comprehended
between 2 pre-existing fissures as in both parents, and
the granules are as fine and as regularly arranged as in
7. cengialti. Gelatinization proceeds according to two
methods which are the same as the two described under
7. pallida queen of may, except that the second is seen
in a somewhat larger proportion of grains than in that
starch, but in a somewhat smaller proportion than in 7.
cengialti. The gelatinized grains are as much swollen
and no more distorted than in I. pallida quer.n of may,
but have as thick capsules as in 7. cengialti. In this

IRIS.

663

reaction /. mrs. alan grey shows qualitatively a closer
relationship to /. pallida queen of may than to /.
cengialti.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
28 per cent of the entire number of grains and 66 per
cent of the total starch in 2 minutes; in about 31 per
cent of the grains and 77 per cent of the total starch
in 5 minutes ; in about 47 per cent of the grains and 90
per cent of the total starch in 15 minutes; in about 66
per cent of the grains and 93 per cent of the total starch
in 30 minutes. (Chart D 429.)

The reaction with potassium sulphide begins in 30
seconds. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and 1 per
cent of the total starch in 5 minutes; in less than 0.5
per cent of the grains and 2 per cent of the total starch
in 15 minutes; in about 1 per cent of the grains and
6 per cent of the total starch in 30 minutes ; little if any
further advance occurs in 45 and 60 minutes, respec-
tively. ( Chart D 420.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 18 per
cent of the entire number of grains and 45 per cent of
the total starch in 2 minutes; in about 29 per cent of
the grains and 64 per cent of the total starch in 5
minutes; in about 39 per cent of the grains and 75 per
cent of the total starch in 15 minutes; in about 65 per
cent of the grains and 90 per cent of the total starch in
30 minutes; in about 70 per cent of the grains and
93 per cent of the total starch in 45 minutes; in about
75 per cent of the grains and 94 per cent of the total
starch in 60 minutes. (Chart D 431.)

The hilum and lamella; are as distinct as in /. pallida
queen of may. Gelatinization begins at the distal end
and progresses as in 7. pallida queen of may, with the
exception of a few grains in which it begins at the hilum
and progresses as in some of the grains of 7. cengialti.
The gelatinized grains are as much swollen, have as
thick capsules, and are as much distorted as in I. pallida
queen of may. In this reaction 7. mrs. alan grey shows
qualitatively a closer relationship to 7. pallida queen of
may than to I. cengialti.

The reaction with sodium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes ; in about 5 per
cent of the grains and 20 per cent of the total starch in
15 minutes; in about 9 per cent of the grains and 31
per cent of the total starch in 30 minutes ; in about 19
per cent of the grains and 40 per cent of the total starch
in 45 minutes ; in about 21 per cent of the grains and 52
per cent of the total starch in 60 minutes. (Chart
D432.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 97 per cent of the
total starch in 5 minutes; in more than 99 per cent of
the grains and total starch in 10 minutes. (Chart
D433.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a smaller majority than in either
parent. The lamella? are usually invisible as in 7. pallida
queen of may. The grains become more refractive after

the addition of the reagent, and the first portion of the
grain to show this is a rather narrow band of starch at
the margin, which is as narrow and as refractive as in
7. pallida queen of may. Gelatinization begins at the
distal end and progresses as in 7. pallida queen of may
in the great majority of the grains. In a rather small
minority it progresses as in 7. cengialti. It begins
at the proximal end immediately following the distal
in as many grains as in 7. cengialti. The gelatinized
grains are as much swollen, have rather thick capsules,
and are as much distorted as in 7. pallida queen of may.
In this reaction 7. mrs. alan grey shows qualitatively a
somewhat closer relationship to 7. pallida queen of may
than to 7. cengialti.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes; in about 11
per cent of the grains and 26 per cent of the total starch •
in 15 minutes; in about 13 per cent of the grains and
38 per cent of the total starch in 30 minutes ; in about
18 per cent of the grains and 48 per cent of the total
starch in 45 minutes ; in about 20 per cent of the grains
and 50 per cent of the total starch in 60 minutes. (Chart
D 434.)

The reaction with uranium nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

2 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 7 per cent of the total
starch in 15 minutes ; in about 2 per cent of the grains
and 12 per cent of the total starch in 30 minutes; in
about 6 per cent of the grains and 19 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 24 per cent of the total starch in 60
minutes. ( Chart D 435.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 8 per cent of the total starch in 5 minutes; in
about 8 per cent of the entire number of grains and
23 per cent of the total starch in 15 minutes; in about
14 per cent of the grains and 43 per cent of the total
starch in 30 minutes; in about 16 per cent of the grains
and 50 per cent of the total starch in 45 minutes; in
about 23 per cent of the grains and 55 per cent of the
total starch in 60 minutes. (Chart D 436.)

Of all the species studied the margin of this species
is the most resistant. This holds good with all or nearly
all of the reagents.

The reaction with cobalt nitrate begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of tlie
grains and 0.5 per cent of the total starch in 15 minutes;
in less than 0.5 per cent of the grains and 1 per cent
of the total starch in 30 minutes; in less than 0.5 per
cent of the grains and 2 per cent of the total starch in
45 minutes ; in less than 0.5 per cent of the grains and

3 per cent of the total starch in 60 minutes. (Chart
D437.)

The reaction with copper nitrate begins in rare grains
in 30 seconds. Complete gelatinization occurs in less
than 0.5 per cent of the entire number of grains and

664

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

5 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 5 per cent of the grains and
20 per cent of the total starch in 30 minutes; in about
5 per cent of the grains and 30 per cent of the total
starch in 45 minutes ; in about 6 per cent of the grains
and 31 per cent of the total starch in 60 minutes.
(Chart D 438.)

The reaction with cupric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 3 per cent of the total starch in 5 minutes ; in about
1 per cent of the grains and 7 per cent of the total starch
in 15 minutes ; in about 7 per cent of the entire number
of grains and 42 per cent of the total starch in 30 min-
utes ; in about 13 per cent of the grains and 44 per cent
of the total starch in 45 minutes; in about 15 per cent
of the grains and 48 per cent of the total starch in 60
minutes. (Chart D 439.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

1 per cent of the total starch in 5 minutes ; in about 0.5
per cent of the grains and 2 per cent of the total starch
in 15 minutes; slight advance in the grains and total
starch in 30 minutes ; in about 1 per cent of the grains
and 4 per cent of the total starch in 45 minutes ; in about
the same percentage of the grains and 5 per cent of the
total starch in 60 minutes. (Chart D 440.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; in less than 0.5 per cent
of the grains and 1 per cent of the total starch in 15
minutes ; in less than 0.5 per cent of the grains and 2 per
cent of the total starch in 30 minutes; in less than 0.5
per cent of the grains and 4 per cent of the total starch
in 45 minutes ; little if any further advance in 60 min-
utes. (Chart D 441.)

33. STARCHES OF IRIS PERSICA TAB. PURPUREA, I.

SINDJARENSIS, AND I. PTJRSIND.

IRIS PERSICA VAR. PURPUREA (SEED PARENT).

(Plate 19, fig. 112; Charts D 442 to D 462.)

HISTOLOGIC PEOPEBTIES.

In form the grains are usually simple and isolated.
A few aggregates are noted and these are usually doublets
or triplets composed of rather small grains of equal size.
There is a moderate number of compound grains, usually
consisting of 2 components, but sometimes of 3 and,
rarely, of 8 or 9 components, and these are of three
types. In the first, which is the most common, there are

2 or 3 components situated at or near the middle of the
grain, each consisting of a hilum and 2 or 3 distinct
lamellae, and completely surrounded by 1 to 4 common
secondary lamellae, or joined only on opposite sides by
2 to 3 secondary lamellae, and the whole surrounded by
1 or 2 secondary lamellae. The second type consists
of 2 to 8 or 9 components each represented only by a
hilum, and these are surrounded by a homogeneous-
looking mass outside of which are 1 to 4 or 5 lamellae.
The third type, which is of rare occurrence, consists of 2
components — a common sized or large grain to the side
or distal end of which a small grain has become adherent,

and the 2 are surrounded by 1 or 2 common secondary
lamellae. The grains are usually irregular in form and
the irregularities are due to the following causes in the
order of their frequency: (1) Protuberances of varying
sizes and shapes, usually from the sides but also not infre-
quently from the ends (on some of the grains these
protuberances may be so numerous as to give the grain a
warty appearance) ; (2) slight, shallow depressions and
elevations of the surface, giving an undulating or wavy
outline to the margin; (3) a small set of secondary
lamella whose longitudinal axis is usually at a right angle
with that of the primary set ; (4) very rarely, slight devi-
ation of the longitudinal axis of the grain with a conse-
quent bending of the grain near the distal end. The
conspiciious forms are ovoid, pure and somewhat broad-
ened, and nearly round. The additional forms are irregu-
larly quadrilateral with rounded angles, irregularly tri-
angular, dome-shaped, round, elongated elliptical with
or Avithout a flattened distal end, and lenticular. The
grains are not flattened.

The hilum, when not fissured, is a moderately dis-
tinct, round, refractive spot. It is usually fissured, how-
ever, and the fissures are extensive, irregular, and
branched, and have the following forms: (1) A single,
crooked, transverse, oblique or longitiulinal line which
has many branches; (2) Y, T, or cruciform, all usually
with many branches and placed in various axes of the
grains; (3) a few irregularly stellate groups of fis-
sures; (4) 2 fissures forming a figure like a pair of
dividers. In the lenticular and elongated dome-shaped
grains the hilum is elongated lenticular in form, and the
whole hilum is occupied by a long, irregular, branching
fissure, and in some of the compound grains there is a
long branching fissure passing through all the hila of the
components. The hilum is sometimes centric but com-
monly is eccentric from 0.44 to 0.27, usually 0.35, of the
longitudinal axis.

The lamellae are usually moderately distinct, some-
times very distinct, and sometimes not demonstrable.
They are rather coarse and are continuous, and near the
hilum they are round or lenticular in form, but near the
margin they are somewhat irregular and the irregulari-
ties are in general like those of the outline of the grain.
The number counted on the larger grains varies from
5 to 15, usually 8.

In size the grains vary from the smaller which are
2 by 2/*, to the larger elongated forms which are 50 by
30/i, and the larger broad forms which are 46 by 38/*,
in length and breadth. The common size is 32 by 26/x..

POLARISCOPIC PROPERTIES.

The figure is distinct, but in the great majority of
the grains it is not well defined. The lines cross at a
right angle or at an acute angle which varies consider-
ably in size in the different grains. They are sometimes
subdivided into 2, 3, or 4 divisions near the margin
and are often somewhat bent.

The degree of polarization varies from moderately
high to high (value 70). There is often some variation
in a given aspect of an individual grain.

With selenile the quadrants are usually not clear-cut.
They are unequal in size and usually somewhat irregular
in shape. The colors are usually pure, but there are
some grains which have a greenish tinge.

IRIS.

665

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue- violet (value 55), and the color
deepens rapidly until they are deeply colored and have
assumed more of a bluish tint. With 0.125 per cent
Lugol's solution the grains all color a light blue-violet,
and the color deepens rapidly until all the grains are
deeply colored. After heating in water until all the
grains are completely gelatinized and then treating with
a 2 per cent Lugol's solution, the gelatinized grains are
all moderately colored and the solution!, very deeply
colored. If the preparation is boiled for 2 minutes and
then treated with a 2 per cent Lugol's solution, most of
the grain-residues are not colored, except the capsules,
but a moderate number are colored a light or a very
light indigo ; the capsules are all colored violet or reddish
violet; and the solution a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains color very lightly to
lightly at once, and in 30 minutes they are moderately
stained (value 45). There are a few grains which are
less colored than the others but most of the grains are
moderately stained.

With safranin, the grains stain very lightly at once,
and in 30 minutes they are moderately colored (value
50) more than with gentian violet, and practically all
the grains are moderately stained.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 64° to 66° C., and of all is 68° to
70° C., mean 69° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 min-
ute. Complete gelatinization occurs in about 6 per cent
of the entire number of grains and 12 per cent of the
total starch in 5 minutes; in about 16 per cent of the
grains and 20 per cent of the total starch in 15 minutes ;
in about 27 per cent of the grains and 30 per cent of the
total starch in 30 minutes; in about 28 per cent of the
grains and 36 per cent of the total starch in 45 minutes;
in about 30 per cent of the grains and 36 per cent of the
total starch in 60 minutes. (Chart D 442.)

The hilum is very distinct and a bubble is usually
formed there. The lamellas are at first indistinct, but
later become distinct, especially in the larger grains.
The grains become more refractive in appearance after
the reaction begins, and the first part to show this is the
marginal starch, which forms a narrow and refractive
band around the entire grain. Gelatinization begins at
small cracks or indentations in the distal margin and
the majority of the grains are invaded for some distance
throxigh these cracks before the marginal portion be-
tween them is gelatinized, so that small, cup-shaped de-
pressions are formed in the grain, making the progress of
gelatinization somewhat uneven. In this manner, pre-
ceded by an increased refractivity but no pitting or
granulation of the grain, gelatinization progresses from
the distal margin toward the hilum. When the hilum is
reached the bubble, usually present there, enlarges, then
shrinks and disappears, and as the starch at the proxi-
mal end becomes more refractive and somewhat swollen
when the hilum enlarges, it also is quickly gelatinized,
19

leaving a small circular portion of the grain just distal
to the hilum ungelatinized, and this also is finally gela-
tinized. In some of the grains, after the initial crack-
ing of the margin and gelatinization at those points,
the process extends along the margin between these
points until about half of the entire margin of the grain
is gelatinized and then proceeds smoothly toward the
proximal end. The rest of the reaction is the same as
already described. The gelatinized grains are large and
considerably distorted, especially at the distal end. They
do not retain much resemblance to the form of the
untreated grain.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 11 per cent of the total
starch in 5 minutes; in about 23 per cent of the grains
and 83 per cent of the total starch in 15 minutes; in
about 34 per cent of the grains and 91 per cent of the
total starch in 30 minutes; in about 51 per cent of the
grains and 95 per cent of the total starch in 45 minutes;
in about 74 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 443.)

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 16 per
cent of the entire number of grains and 66 per cent of
the total starch in 5 minutes ; in about 74 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about 90 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D444.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 39 per cent of the
entire number of grains and 78 per cent of the total
starch in 5 minutes ; in about 61 per cent of the grains
and 95 per cent of the total starch in 15 minutes; in
about 82 per cent of the grains and 98 per cent of the
total starch in 30 minutes; very little if any further
advance in 45 and 60 minutes, respectively. (Chart
D 445.) The margin of a small percentage of the grains
is quite resistant.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 86 per cent of the total
starch in 2 minutes; in about 95 per cent of the total
starch in 3 minutes; in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. (Chart D 446.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 95 per cent of
the total starch in 5 minutes; in about 96 per cent of the
total starch in 10 minutes; in about 97 per cent of the
grains and 99 per cent of the total starch in 15 minutes.
(Chart D 447.)

The hilum is very distinct, and a large bubble is mod-
erately often observed to form there, which may vary
somewhat in position and first increase slowly in size
during the reaction, and later shrink and finally dis-
appear. The lamella are distinct until late in the reac-
tion. Gelatinization begins at the hilum which enlarges
rapidly. From this point there are two types of pro-
cedure to be noted. In the first, which occurs in the
great majority of the grains, as the hilum enlarges and
the grain swells, moderately fine striae appear, radiating
in all directions from the hilum to the margin, and

666

DATA OF PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

dividing the grain into rows of rather fine granules,
arranged in the manner of the lamellae. As enlargement
of both hilum and grain continues, the less resistant
starch is gelatinized and the more resistant portion
forms a lamellated granular band at the margin, which
remains lamellated and granular until very late in the
reaction, becoming thinner and more nearly transpar-
ent, more quickly at the distal end (or what may be
considered the distal end) than at the proximal end and
sides, until finally only the thin capsule remains. In
some of these grains, the starch around the hilum, at
the beginning of the reaction, is divided into rather
coarse granules which are very resistant, and which as
the reaction progresses are pushed to the inner border of
the marginal band before described, and remains there,
becoming gradually smaller and more refractive long
after the rest of the material of the grain has been gela-
tinized, until, finally, they too are gelatinized. In the
second type of procedure, which occurs in a rather small
number of grains, which are somewhat elongated in form,
2 refractive fissures, which are often already present in
the untreated grain, run from the hilum to the distal
margin, branching out as they near the margin. The
starch comprehended between them becomes more re-
fractive and is divided into granules, and this portion
of the grain is more rapidly gelatinized than the material
at the proximal end and sides, which forms a densely
striated, lamellated, marginal band, and this gradually
becomes thinner and more nearly transparent until only
the thin capsule is left.

The gelatinized grains are usually considerably swol-
len, rather thin walled, and not much distorted especially
at the proximal end. There is not much dissolution of the
capsule except after complete gelatinization has occurred.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 80 per cent of
the total starch in 5 minutes; in about 68 per cent of
the grains and 98 per cent of the total starch in 15 min-
utes ; in about 72 per cent of the grains and 99 per cent
of the total starch in 30 minutes. (Chart D 448.) A
delicate, complete, or partial layer of starch at the
margin of a small percentage of the grains is quite
resistant.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 77 per
cent of the grains and 95 per cent of the total starch
in 5 minutes; in 96 per cent of the total starch in 10
minutes; in about 93 per cent of the grains and 99 per
cent of the total starch in 15 minutes. (Chart D 449.)

The hilum is very distinct, and a large bubble is often
formed there. The lamellae are not distinct, and some-
times can not be distinguished. Gelatinization begins
at the hilum, which in the great majority of the grains
enlarges somewhat, and rather coarse striae appear which
radiate from the hilum throughout the grain to the
margin. If fissures are present in the untreated grain,
these enlarge and extend further into the substance of the
grain. The bubble, which was large, shrinks and dis-
appears, and the hilum and the whole grain begin to
enlarge steadily and with moderate rapidity. The more
resistant starch is pushed to the margin where it forms
a striated band which soon becomes granular and, as the
reaction proceeds, this granular band gradually becomes

thinner and more nearly transparent, and more homo-
geneous in appearance, until finally only the thin capsule
is left. In some of the elongated grains in which 2 refrac-
tive fissures proceeding from the hilum exist in the un-
treated grain, the fissures become more extensive, and
branching toward the distal end, and the part of the
grain included between them and the hilum and the
distal margin becomes more refractive in appearance and
then is divided into many granules. The proximal end is,
however, nearly always the first to be gelatinized, and
there is always a striated, lamellated band around the
entire margin, and, after the rest of the grain is com-
pletely gelatinized, there is often a collection of rather
coarse, refractive granules at the distal margin which
are very resistant and remain for some time ungelatinized.

The gelatinized grains are much swollen, and have
rather thick capsules, but are much distorted and do not
retain much resemblance to the form of the untreated
grain.

The reaction with potassium sulphacyanate begins
immediately. Complete gelatinization occurs in about
77 per cent of the entire number of grains and 98 per
cent of the total starch in 2 minutes; in about 90 per
cent of the grains and in more than 99 per cent of the
total starch in 5 minutes. (Chart D 450.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 11 per cent of
the total starch in 5 minutes ; in about 4 per cent of the
grains and 14 per cent of the total starch in 15 minutes;
in about 5 per cent of the grains and 20 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and 21 per cent of the total starch in 45 and
60 minutes. (Chart D 451.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 66 per
cent of the entire number of grains and 92 per cent of
the total starch in 2 minutes; in about 95 per cent of the
total starch in 3 minutes; and in about 92 per cent of
the grains and in more than 99 per cent of the total
starch in 5 minutes. (Chart D452.)

The hilum becomes very distinct, and a bubble is
apparently never formed there. In a few grains, 2
refractive fissures, which extend from the hilum nearly
to the distal margin, and are present before the addition
of the reagent, become more prominent, more extensive,
and more branched. The lamellae are very distinct and
remain so during the greater part of the reaction. Gela-
tinization begins at the hilum, and in the majority of
the grains a few striae appear which radiate from the
hilum in all directions throughout the grain to the
margin. The hilum enlarges equally in all directions,
and the whole grain slowly swells, the more resistant
starch forming a striated, lamellated band around the
margin. Later this band is divided into rows of gran-
ules which retain the lamellated appearance for a long
time. As reaction proceeds the granules become progres-
sively thinner and more nearly transparent until they
disappear and only the thin capsule is left. In some
grains in addition to this formation of granules at the
margin, irregular and refractive granules are formed of
the portion immediately surrounding the hilum, and
these, as swelling proceeds, are scattered rather irregu-
larly through the grain and prove to be the most resistant

IRIS.

667

part. In a small minority of the grains, in which the 2
refractive fissures already described are observed, the
hilum enlarges somewhat and the 2 fissures enlarge, and,
as they extend more nearly to the distal margin, branch
out considerably. The part of the grain included between
them and the hilum and the distal margin becomes more
refractive in appearance and is divided into fine granules
which are placed in rows, retaining the lamellar arrange-
ment. Gelatinization occurs first in this part of the
grain and proceeds from the hilum towards the distal
margin. The more resistant starch at the proximal
end and sides nearby forms a lamellated, striated band
at the margin, which grows progressively thinner and
more nearly transparent, losing at the same time the
striated appearance, but retaining the lamellar arrange-
ment until the starch is nearly all gelatinized.

The gelatinized grains are swollen, have rather thick
capsules, and are slightly to considerably distorted, but
they usually retain some resemblance to the form of the
untreated grain.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 27 per
cent of the entire number of grains and 67 per cent of
the total starch in 5 minutes; in about 67 per cent of
the grains and 95 per cent of the total starch in 15
minutes ; in about 87 per cent of the grains and 98 per
cent of the total starch in 30 minutes ; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D453.)

The reaction with sodium salicylate begins imme-
idately. Complete gelatinization occurs in about 19 per
cent of the entire number of grains and 27 per cent of
the total starch in 5 minutes ; in about 31 per cent of the
grains and 50 per cent of the total starch in 10 minutes ;
in about 67 per cent of the grains and 75 per cent of the
total starch in 15 minutes; in about 98 per cent of the
grains and 99 per cent of the total starch in 30 minutes.
(Chart D 454.)

The hilum is distinct, and a small bubble is often
formed there. The lamellae gradually become moderately
distinct, and remain so until obliterated by gelatinization.
The grains become more refractive in appearance, after
the reagent is added, and the first part of the grain to
show this is the margin, about which a rather narrow,
refractive band is formed. Gelatinization begins at the
distal margin at a number of discrete points, which are
first invaded by short, wide cracks extending inward
only to the limits of the refractive marginal band already
mentioned. The starch on either side of these cracks is
then gelatinized, and rounded hollows are formed, which
persist for some time. In the meantime the marginal
material between these points is gelatinized, and gela-
tinization proceeds toward the hilum and proximal end.
Gelatiuization proceeds smoothly, the hollows first formed
being obliterated in most of the grains, and the reaction
is often preceded by the invasion of the ungelatinized
grain, by indistinct, faintly refractive fissures. Just before
the hilum is reached, the bubble suddenly enlarges, and
then is seen to extend down a canal which is formed
in the interior of the grain from the hilum to the gela-
tanized portion, and then to shrink and disappear, and
the hilum enlarges rapidly, leaving only the proximal
portion ungelatinized This starch may gelatinize rap-
idly or somewhat slowly, and its gelatinization is accom-

panied by a considerable invagination of the capsule at
this point. The gelatinized grains are considerably swol-
len, have rather thin capsules, and are very much
distorted, retaining little or none of the form of the
untreated grain.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 7 per cent of the
entire number of grains and 32 per cent of the total
starch in 5 minutes; in about 45 per cent of the grains
and 82 per cent of the total starch in 15 minutes; in
about 61 per cent of the grains and 89 per cent of the
total starch in 30 minutes; in about 71 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 85 per cent of the grains and 96 per cent of
the total starch in 60 minutes. (Chart D 455.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 16 per cent of the
total starch in 5 minutes; in about 23 per cent of the
grains and 66 per cent of the total starch in 15 min-
utes ; in about 43 per cent of the grains and 84 per cent
of the total starch in 30 minutes; in about 60 per cent
of the grains and 95 per cent of the total starch in
45 minutes ; in about 73 per cent of the grains and 97 per
cent of the total starch in 60 minutes. (Chart D 456.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 9 per
cent of the entire number of grains and 24 per cent of
the total starch in 5 minutes; in about 66 per cent of the
grains and 89 per cent of the total starch in 15 minutes;
in about 86 per cent of the grains and 98 per cent of the
total starch in 30 minutes. (Chart D 457.)

The reaction with cobalt nitrate begins in 30 seconds.
Complete gelatinization occurs in about 3 per cent of
the entire number of grains and 4 per cent of the total
starch in 5 minutes; in about 7 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 8 per cent of the grains and 36 per cent of the
total starch in 30 minutes; in about 14 per cent of the
grains and 43 per cent of the total starch in 45 minutes ;
in about the same percentage of the grains and 44 per
cent of the total starch in 60 minutes. (Chart D 458.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 9 per cent of the
entire number of grains and 54 per cent of the total
starch in 5 minutes; in about 52 per cent of the grains
and 82 per cent of the total starch in 15 minutes; in
about 73 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 78 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 82 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 459.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 11 per cent of
the entire number of grains and 38 per cent of the
total starch in 5 minutes; in about 58 per cent of the
grains and 80 per cent of the total starch in 15 minutes ;
in about 79 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 90 per cent of the
grains and 98 per cent of the total starch in 45 minutes.
(Chart D 460.)

The reaction with barium chloride begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 8 per cant of

668

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the total starch in 5 minutes; in about 9 per cent of the
grains and 16 per cent of the total starch in 15 minutes;
in about 10 per cent of the grains and 32 per cent of the
total starch in 30 minutes; in about 11 per cent of the
grains and 43 per cent of the total starch in 45 minutes ;
in about the same percentage of the grains and 47 per
cent of the total starch in 60 minutes. (Chart D461.)
The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 23 per cent of the
total starch in 5 minutes; in about 45 per cent of the
grains and 77 per cent of the total starch in 15 minutes ;
in about 63 per cent of the grains and 87 per cent of the
total starch in 30 minutes; in about 71 per cent of the
grains and 95 per cent of the total starch in 45 minutes;
in about 75 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 462.)

IRIS SINDJARENSIS (POLLEN PARENT).

(Plate 19, fig. 113; Charts D 442 to D 462.)

HISTOLOGIC PBOPERTIES.

In form a small majority of the grains are simple
and usually isolated. Only a few aggregates in the
form of small doublets of equal-sized grains are noted.
There are many more compound grains than in /. persica
var. purpurea, which usually consist of 2 to 3, but some-
times of 8 or 9, components, and all belonging to one or
another of three types. The first type, which is the most
common, consists of 2 or more components each repre-
sented by a hilum and 1 lamella, arranged linearly or
irregularly in a homogeneous-looking space and sur-
rounded by 4 to 6 or 7 common secondary lamellae. The
second type consists of 2 to 3 components linearly
arranged, each consisting of a hilum and 2 or 3 lamellas
and all surrounded by 2 to 4 common secondary lamellae,
a type which is not nearly so common as in I. persica
var. purpurea. The third type, which is more numerous
than in I. persica var. purpurea, consists of a large, sim-
ple or compound grain, to the side or end of which one
or more small, simple or compound grains have become
attached, and the whole surrounded by 1 or 2 common
lamellae. The grains are usually moderately regular in
form, much more regular than in /. persica var. purpurea,
and any irregularities which occur are due to the follow-
ing causes in the order of frequency of occurrence: (1)
To small, pointed or rounded protuberances usually
from the sides, but sometimes from the distal or proximal
ends; (2) a secondary set of lamellae whose longitudinal
axis is usually at a right angle with that of the primary
set ; (3) to very few and very shallow depressions and ele-
vations of the surface of a grain producing an undulating
or wavy outline of the margin; (4) rarely, a small,
shallow notch on the middle of the distal margin. The
conspicuous forms of the simple grains are ovoid and
elliptical, both often with a flattened distal end ; and of
the compound grains, nearly round, ovoid, and elliptical
with both ends rounded. The additional forms of the
simple grains are lenticular, round and nearly round,
dome-shaped and irregularly quadrilateral with rounded
angles ; and of the compound grains, irregularly quadri-
lateral with rounded angles, dome-shaped, and triangu-
lar. The grains are not flattened.

The hilum, when not fissured, is more distinct than in
I. persica var. purpurea, and is a round or lenticular,

refractive spot. It is, however, usually fissured, but not
so often, nor so irregularly, nor so extensively as in
I. persica var. purpurea. The fissures have the following
forms: (1) 2 lines somewhat branched, forming an angle
like a pair of dividers, crossing which lines near the
angle there may be a single, straight, horizontal line;
(2) Y-shaped; (3) an irregularly stellate arrangement
of many fissures; (4) rarely, a single, straight, trans-
verse or oblique line. In the compound grains the hila are
sometimes separated from one another by fissures which
do not extend to the margin, but in no case was a single
fissure noted, as in /. persica var. purpurea, which passes
through all the hila. The hilum is sometimes centric but
is commonly eccentric from 0.44 to 0.27, usually 0.31,
of the longitudinal axis. The hilum is usually 0.04 more
eccentric than that of 7. persica var. purpurea.

The lamella are as distinct as in /. persica var. pur-
purea, but are not so coarse and are more regular in out-
line. Near the hilum they are round, and rarely ellipti-
cal, in outline, and near the margin they follow the form
of the contour of the grain. The number counted on the
larger grains varies from 6 to 15, usually 12, larger than
in /. persica var. purpurea.

In size the grains vary from the smaller which are
2 by 2ju, to the larger elongated forms which are 42 by
24/t, and the larger broader forms which are 42 by 34/t,
in length and breadth. The common sizes are 26 by 18ju
and 26 by 24/i. The common sizes of /. sandjarensis are
6//, shorter and S/n narrower and 6/^ shorter and 2/j. nar-
rower, and, on the whole, smaller than that of 7. persica
var. purpurea.

POLABISCOPIC PROPERTIES.

The figure is as distinct as in 7. persica var. purpurea
and much better defined than in that starch. The lines
cross more often at a right angle and where they do not
there is less variation in the size of the acute angles than
in /. persica var. purpurea. They are not so often bent
nor so often divided into 2, 3, or 4 divisions as in that
starch.

The degree of polarization varies from moderately
high to very high (value 75), 5 units higher than in
7. persica var. purpurea. There is also less variation
in the same aspect of a given grain as in that starch.

With selenite the quadrants are much more clear-cut.
They are not so unequal in size nor so irregular in shape
as in I. persica var. purpurea. The colors are usually
pure, but there are more grains which have a greenish
tinge than in that starch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 50), 5 units less than
in 7. persica var. purpurea. The color deepens rapidly
until it is very deep and at the same time has assumed
more of a bluish tint. With 0.125 per cent Lugol's solu-
tion the grains all color a light blue-violet, less than in
7. persica var. purpurea, and the color deepens with
moderate rapidity until it is very deep and at the same
time has assumed more of a bluish tint. After heating
in water until all the grains are completely gelatinized,
then treating with 2 per cent Lugol's solution, the gela-
tinized grains are colored a light or a light to moderate
indigo, less than in 7. persica var. purpurea; and the
solution a very deep indigo, more than in 7. persica var.

IRIS.

669

purpurea. If the preparation is boiled for 2 minutes
and then treated with an excess of a 2 per cent Lugol's
solution, most of the grain-residues are not colored except
the capsules, and many less grain-residues than in I. per-
sica var. purpurea are colored a light indigo ; the capsules
are all colored a reddish violet, less than in /. persica
var. purpurea; and the solution a very deep indigo as in
I. persica var. purpurea.

ANILINE REACTIONS.

With gentian violet the grains usually stain very
lightly at once, less than in /. persica var. purpurea, and
in 30 minutes they are moderately colored (value 42), 3
units less than in /. persica var. purpurea. There is
a greater proportion of the grains light to moderately
stained than in /. persica var. purpurea.

With safranin the grains as in I. persica var. purpurea
stain very lightly at once, and in 30 minutes they are
moderately colored (value 47), 3 units less than in I.
persica var. purpurea.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 63.5° to 65° C., and of all 66° to
67° C., mean 66.5° C. This is 2.5° C. less than that of
I. persica var. purpurea.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 8 per cent of the
entire number of grains and 10 per cent of the total starch
in 5 minutes ; in about 9 per cent of the grains and 12 per
cent of the total starch in 15 minutes ; in about 20 per
cent of the grains and 24 per cent of the total starch in 30
minutes ; in about the same percentage of the grains and
25 per cent of the total starch in 45 minutes; in about
27 per cent of the grains and 30 per cent of the total
starch in 60 minutes. (Chart D 442.)

The hilum is as distinct as in I. persica var. purpurea,
and a bubble is often formed there, but not so often
as in 7. persica var. purpurea. The lamellae, at first,
are not distinct, but later become more distinct than in
J. persica var. purpurea. The grains, as in I. persica var.
purpurea, become more refractive in appearance as the
reaction progresses, and the first portion to show this is
the marginal starch which forms a narrow, refractive
band around the entire grain. Gelatinization begins at
the margin as in /. persica var. purpurea, but usually
only at two points, and there are no cracks or fissures as
noted in that starch. In some of the elongated forms
2 longitudinal fissures extend toward the hila from the
distal margin; in the majority, however, the marginal
portion between the two points already mentioned is
gelatinized, and then gelatinization proceeds smoothly
toward the proximal end, and the surface being less
resistant than the interior is gelatinized first, produc-
ing a cone-shape on the distal end of the ungelatinized
starch. When the hilum is reached, the bubble if
present swells, shrinks, and then disappears, and the
rest of the reaction is the same as already described
under I. persica var. purpurea. The gelatinized grains
are large, thicker walled, and not so much distorted as in
I. persica var. purpurea, and they retain more resem-
blance to the form of the untreated grain.

The reaction with chromic acid begins in 30 seconds.
Complete gelatinization occurs in about 5 per cent of the
entire number of grains and 25 per cent of the total
starch in 5 minutes; in about 37 per cent of the grains
and 85 per cent of the total starch in 15 minutes; in
about 40 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 57 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
in about 80 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 443.)

The .reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 71 per cent of
the total starch in 5 minutes ; in about 88 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about 94 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 444.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 53 per cent of
the entire number of grains and 90 per cent of the total
starch in 5 minutes; in about 65 per cent of the grains
and 98 per cent of the total starch in 15 minutes ; in about
85 per cent of the grains and 99 per cent of the total
starch in 30 minutes ; little if any further advance in 45
and 60 minutes, respectively. (Chart D445.) The
margin of a small percentage of grains is quite resistant
as in /. persica var. purpurea.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 91 per cent of
the entire number of grains and 97 per cent of the total
starch in 2 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 446.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 87 per
cent of the entire number of grains and 98 per cent of the
total starch in 5 minutes ; in more than 99 per cent of the
grains and total starch in 15 minutes. (Chart D 447.)

The hilum is as distinct as in I. persica var. purpurea,
and there is not so frequently a bubble as in the starch.
The lamellae are distinct, but not quite so distinct as in
7. persica var. purpurea. Gelatinization, as in I. persica
var. purpurea, begins at the hilum and the two methods
of procedure noted in that starch are also seen here.
In the first, the strias are very much finer and less prom-
inent, but the lamellae remain visible much longer and
2 or 3 may be seen in the nearly transparent marginal
band long after gelatinization is otherwise apparently
complete. In the second type the refractive fissures are
not so refractive, so prominent, or so branched as in
7. persica var. purpurea, and the distal material is often
invaded by several fissures from the margin which appa-
rently make it less resistant as gelatinization starts at
the hilum and then quickly at the distal margin, and the
two reactions meet approximately midway between the
hilum and the distal margin.

The gelatinized grains are much swollen, have thin-
ner capsules, and are somewhat more distorted than in
7. persica var. purpurea, and do not retain as much
resemblance to the form of the untreated grain as 7.
persica var. purpurea.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 62
per cent of the entire number of grains and 85 per cent
of the total starch in 5 minutes ; in about 80 per cent of

670

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the grains and 98 per cent of the total starch in 15
minutes ; in about 84 per cent of the grains and 99 per
cent of the total starch in 30 minutes; little if any
further advance occurs in 45 and 60 minutes, respec-
tively. ( Chart D 448.) The margin of a smaller per-
centage of grains is resistant than in /. persica var.
purpurea, but a proportionately larger number of entire
grains are resistant at 5 minutes than in I. persica var.
purpurea; hence, the difference between the complete
and total percentage of gelatinization is not so great as
in I. persica var. purpurea.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 85 per
cent of the entire number of grains and 98 per cent of
the total starch in 5 minutes ; in about 94 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 449.)

The hilum is as distinct as in I. persica var. purpurea,
but a bubble is not so often formed there. The lamellae
are somewhat more distinct than in I. persica var. pur-
purea. Gelatinization begins at the hilum which en-
larges somewhat, and in some grains fine strise may be
seen to radiate from the hilum throughout the grain to
the margin. This striation is not nearly so marked
as in /. persica var. purpurea. The hilum continues
to enlarge and also the grain, and the more resistant
starch is pushed to the margin, where it forms a lamel-
lated and usually a non-striated band, differing from
I. persica var. purpurea in which grains the marginal
band was striated but not often lamellated. In the
elongated grains, the reaction is very close to that de-
scribed under /. persica var. purpurea, except that there
are not so many nor such refractive granules formed
and these granules are not so resistant as in /. persica
var. purpurea. The gelatinized grains are somewhat
swollen, and have thicker walls, and are not so much dis-
torted as in I. persica var. purpurea, and retain much
more of the form of the untreated grain.

The reaction with potassium sulpliocyanate begins
immediately. Complete gelatinization occurs in about
87 per cent of the entire number of grains and in more
than 99 per cent of the total starch in 2 minutes ; in about
95 per cent of the grains and in more than 99 per cent
of the total starch in 5 minutes. (Chart D 450.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the e,ntire number of grains and 22 per cent of
the total starch in 5 minutes ; in about 7 per cent of the
grains and 33 per cent of the total starch in 15 minutes;
in about 11 per cent of the grains and 37 per cent of the
total starch in 30 minutes; in about 14 per cent of the
grains and 40 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D451.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 77 per
cent of the entire number of grains and 95 per cent of
the total starch in 2 minutes; in more than 99 per cent
of the grains and total starch in 5 minutes. (Chart
D452.)

The hilum and lamella? are more distinct than in
I. persica var. purpurea, and 2 refractive fissures extend-
ing from the hilum towards the distal margin appear in
very few grains, many less than in /. persica var. pur-

purea. Gelatinization begins at the hilum as in /. per-
sica var. purpurea, and the processes of gelatinization in
the two types of grains present are very similar to those
described under /. persica var. purpurea. The main
differences noted are that in these grains the starch
immediately around the hilum is more irregularly and
extensively fissured than in 7. persica var. purpurea, so
that there is a greater persistence of resistant granules in
the gelatinized grains; that the striae with which the
majority of the grains are covered are coarser and more
distinct ; that the granules which are formed at the mar-
gin are coarser; and that the lamellated appearance of
this marginal band persists for an even longer time.
The gelatinized grains are more swollen, and the capsules
are thinner but less distorted, than in /. persica var.
purpurea.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 54 per
cent of the entire number of grains and 79 per cent
of the total starch in 5 minutes ; in about 83 per cent of
the grains and 96 per cent of the total starch -in 15
minutes; in about 92 per cent of the grains and 98 per
cent of the total starch in 30 minutes ; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D 453.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 16 per cent of
the total starch in 5 minutes; in about 37 per cent of
the grains and 47 per cent of the total starch in 10 min-
utes ; in about 60 per cent of the grains and 70 per cent
of the total starch in 15 minutes; in about 98 per cent
of the grains and 99 per cent of the total starch in 30
minutes. ( Chart D 454.)

This was repeated because it is usually more rapid
than 1. persica var. purpurea, but the results were about
the same as the above.

The hilum is more distinct than in 7. persica var.
purpurea, but a bubble is not so often formed there,
and when it appears it is very small. The lamellae are
more distinct than in I. persica var. purpurea. The
grains become more refractive in appearance after the
addition of the reagent, and the first part to show this
is the margin around which is formed a rather narrow
refractive band which is more refractive than in I. per-
sica var. purpurea. Gelatinization begins at the distal
margin, but usually not at separate points which have
become cracked first, as in /. persica var. purpurea, but
all along the border. In more grains than in /. persica
var. purpurea, 2 longitudinal refractive fissures extend
upward from the distal margin toward the hilum, and
the starch included between them is gelatinized some-
what more rapidly than the marginal portion, other-
wise the progress of gelatinization is much smoother and
is unaccompanied by any of the longitudinal fissuring
noted in /. persica var. purpurea. A canal is not seen to
form from the hilum to the gelatinized portion of the
grain as in I. persica var. purpurea, and the bubble
swells somewhat but quickly disappears. The gelatinized
grains are much swollen and have thicker capsules, but
are usually as much distorted as in 7. persica var.
purpurea.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 9 per cent

IRIS.

671

of the entire number of grains and 46 per cent of the
total starch in 5 minutes; in about 54 per cent of the
grains and 86 per cent of the total starch in 15 minutes;
in about 74 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 83 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 88 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Chart D 455.)

The reaction with uranium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 47
per cent of the total starch in 5 minutes; in about 60
per cent of the grains and 86 per cent of the total starch
in 15 minutes; in about 71 per cent of the grains and
95 per cent of the total starch in 30 minutes; in about
83 per cent of the grains and 97 per cent of the total
starch in 45 minutes ; in about 86 per cent of the grains
and 98 per cent of the total starch in 60 minutes.
(Chart D 456.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 45 per cent of
the total starch in 5 minutes ; in about 74 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
in about 95 per cent of the grains and 98 per cent of the
total starch in 30 minutes. (Chart D 457.)

The reaction with cobalt nitrate begins in 30 seconds.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 12 per cent of the total
starch in 5 minutes; in about 15 per cent of the grains
and 40 per cent of the total starch in 15 minutes; in
about 20 per cent of the grains and 50 per cent of the
total starch in 30 minutes ; slight advance in 45 minutes ;
in about 24 per cent of the grains and 51 per cent of the
total starch in 60 minutes. (Chart D 458.)

The reaction with copper nitrate begins immediately.
Complete gelatiuization occurs in about 26 per cent of the
entire number of grains and 58 per cent of the total
starch in 5 minutes ; in about 60 per cent of the grains
and 86 per cent of the total starch in 15 minutes; in
about 78 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 82 per cent of the
grains and 96 per cent of the total starch in 45 minutes ;
in about 89 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 459.)

The reaction with cupric chloride begins imme-
diately. Complete gelatinization occurs in about 24
per cent of the entire number of grains and 64 per cent
of the total starch in 5 minutes ; in about 64 per cent of
the grains and 95 per cent of the total starch in 15
minutes; in about 80 per cent of the grains and 98 per
cent of the total starch in 30 minutes; in about 92 per
cent of the grains and in more than 99 per cent of the
total starch in 45 minutes. (Chart D 460.)

The reaction with barium chloride begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes ; in about 6 per cent of the
grains and 37 per cent of the total starch in 15 minutes ;
in about 13 per cent of the grains and 51 per cent of the
total starch in 30 minutes; in about 27 per cent of the
grains and 58 per cent of the total starch in 45 minutes ;
in about 34 per cent of the grains and 68 per cent of
the total starch in 60 minutes. (Chart D 461.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 34 per cent of
the total starch in 5 minutes; in about 50 per cent of
the grains and 80 per cent of the total starch in 15
minutes ; in about 75 per cent of the grains and 88 per
cent of the total starch in 30 minutes; in about 83 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; in about 88 per cent of the grains and 96
per cent of the total starch in 60 minutes. (Chart
D 462.)

A larger percentage of grains becomes completely
gelatinized than in /. persica var. purpurea, but there
are more scattered entire grains which resist the reac-
tion for a longer period, hence the variation between the
percentage.

IBIS PUHSIND (HYBRID).

(Plate 19. fig. 114; Charts D 442 to 462.)
HISTOLOGIO PROPERTIES.

In form the grains are usually simple and isolated.
There are a few aggregates as in the parents, and even
fewer compound grains than in /. persica var. purpurea,
and all are of the same types as those described under
/. persica var. purpurea. The grains are not so irregular
as in /. persica var. purpurea and are slightly more
irregular than in /. sindjarensis, and the irregularities
are due to the following causes : ( 1 ) Pointed and rounded
protuberances of various sizes; (2) small, shallow de-
pressions and elevations on the surface, giving an undu-
lating outline to the margin; (3) a notch in the middle
of the distal margin ; (4) rarely, deviation of the longi-
tudinal axis. The conspicuous forms are both slender
and broad ovoid, and lenticular. The additional forms
are nearly round, elliptical, irregularly quadrilateral,
dome-shaped, and triangular. The grains are not flat-
tened. In form this starch shows a closer relationship to
/. persica var. purpurea than to /. sindjarensis.

The hilum when not fissured is as distinct as in
7. persica var. purpurea, and it is usually fissured, even
more often and more extensively than in 7. persica var.
purpurea and the types of fissuring are the same as in
7. persica var. purpurea . The hilum is sometimes cen-
tric as in the parents, but is commonly eccentric from
0.44 to 0.26, usually 0.32, of the longitudinal axis.
The hilum is 0.01 more eccentric than that of 7. sind-
jarensis, and 0.03 more eccentric than that of 7. persica
var. purpurea. In the character of the hilum I. pursind
is closer to 7. persica var. purpurea than to 7. sindjarensis,
but in the degree of eccentricity it is closer to I. sind-
jarensis than to 7. persica var. purpurea.

The lamellce are not as distinct as in either parent,
and can not be demonstrated in many grains. When
visible, they appear as continuous, rather coarse rings
which are circular near the hilum, and have the form
of the outline of the grain near the margin. The num-
ber counted on the larger grains varies from 5 to 12,
usually 8.

In the character and the number of the lamella? 7.
pursind shows a closer relationship to 7. persica var.
purpurea than to 7. sindjarensis.

In size the grains vary from the smaller which are
2 by 2/x, to the larger elongated forms which are 40 by
24/t, and the larger broad forms which are 42 by 34/t,

672

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in length and breadth. The common sizes are 26 by 22p.
and 30 by 24/*. I. pursind is somewhat closer in size to
I. sindjarensis than to /. persica var. purpurea. The
common sizes are in one case as long and 4/n broader,
and in the other 4ju longer and the same breadth, as the
common sizes of I. sindjarensis; and are, respectively, 6/x
shorter and 4/x narrower, and 2ft, shorter and 2/t nar-
rower, than the common sizes of /. persica var. purpurea.

POLABISCOPIC PBOPEBTTES.

The figure is as distinct and nearly as well defined aa
in /. sindjarensis, and much better denned than in I. per-
sica var. purpurea. The lines, as in I. persica var. pur-
purea, cross at a right angle or at an acute angle which
varies considerably in different grains. They are as
often bent as in I. persica var. purpurea, but somewhat
less often bisected or subdivided into 3 or 4 divisions.

The degree of polarization varies from moderate to
high (value 65), 5 units lower than I. persica var.
purpurea and 10 units lower than /. sindjarensis. There
is some variation in a given aspect of an individual grain
as in I. persica var. purpurea.

With selenite the quadrants are nearly as clear-cut
as in /. sindjarensis, and more so than in /. persica var.
purpurea. The quadrants as in I. persica var. purpurea
are unequal in size and irregular in shape. The colors
are not so pure as in either parent, but are closer to those
of the grains of I. persica var. purpurea than of the grains
of I. sindjarensis.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite, I. pursind shows
a closer relationship to I. persica var. purpurea than to
I. sindjarensis.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue- violet (value 50), the same as in
/. sindjarensis and 5 units lower than in /. persica var.
purpurea. With 0.125 per cent Lugol's solution the
grains are colored a light blue-violet, the same as in
7. sindjarensis and less than in I. persica var. purpurea.
After heating in water until all the grains are completely
gelatinized and then treating with a 2 per cent Lugol's
solution, the gelatinized grains are colored a light or a
light to moderate indigo, and the solution a very deep
indigo, as in I. sindjarensis. If the preparation is boiled
for 2 minutes and then treated with a 2 per cent Lugol's
solution most of the grain-residues are not colored except
the capsule, and the capsules are colored a reddish violet,
and the solution a very deep indigo, as in 7. sindjarensis.
Qualitatively and quantitatively the reactions with iodine
show a closer relationship to /. sindjarensis than to J.
persica var. purpurea.

ANILINE REACTIONS.

With gentian violet the grains, as in 7. sindjarensis,
stain very lightly at once, and in 30 minutes they are
light to moderately colored (value 40), 5 units less than
in 7. persica var. purpurea, and 2 units less than in 7.
sindjarensis. There is a much greater proportion of
grains light to moderately stained than in 7. persica var.
purpurea, and somewhat greater than in 7. sindjarensis.

With safranin, the grains, as in the parents, stain
very lightly at once, and in 30 minutes they are moder-
ately colored (value 45), 5 units less than in 7. persica
var. purpurea, and 2 units less than in 7. sindjarensis.

In the reactions with aniline stains 7. pursind shows a
closer relationship to 7. sindjarensis than to 7. persica
var. purpurea.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 64.5° to 66° C., and of all is 68° to
70° C., mean 69° C. The temperature of gelatinization
of 7. pursind is the same as that of 7. persica var. pur-
purea, and 2.5° C. higher than that of 7. sindjarensis.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 6 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 12 per cent of the grains
and 15 per cent of the total starch in 15 minutes; in
about 21 per cent of the grains and 28 per cent of the
total starch in 30 minutes; in about 33 per cent of the
grains and 36 per cent of the total starch in 45 minutes;
little if any further advance in 60 minutes. (Chart
D442.)

The hilum is as distinct as in 7. persica var. pur-
purea, and a bubble is nearly as often formed there as
in that starch. The lamellae as in I. persica var. pur-
purea are at first indistinct but later become distinct;
and the grain becomes refractive during the reaction as in
7. persica var. purpurea. Gelatinization begins at the
distal margin, usually at small cracks or fissures in the
margin as in 7. persica var. purpurea, but sometimes in
the elongated forms at the distal corners as in 7. sind-
jarensis, and the progress of gelatinization is distinctly
closer to that described under 7. persica var. purpurea,
although there seems to be some tendency for the surface
starch to be less resistant than that of the interior as in 7.
sindjarensis. The gelatinized grains have thicker cap-
sules than in 7. persica var. purpurea, but not so thick as
in 7. sindjarensis, but they are as distorted and bear as
little resemblance to the form of the untreated grain as
in that starch. In this reaction 7. pursind shows qualita-
tively a closer relationship to 7. persica var. purpurea
than to 7. sindjarensis.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of
the entire number of grains and 12 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains
and 85 per cent of the total starch in 15 minutes; in
about 43 per cent of the grains and 95 per cent of the
total starch in 30 minutes ; in about 54 per cent of the
grains and 92 per cent of the total starch in 45 minutes ;
in about 74 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 443.)

The reaction with pyrogallic acid begins in 30 min-
utes. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes; in about 82 per cent of
the grains and 99 per cent of the total starch in 15
minutes; in about 95 per cent of the grains and in more
than 99 per cent of the total starch in 30 minutes.
(Chart D444.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 39 per cent of
the entire number of grains and 87 per cent of the total
starch in 5 minutes; in about 71 per cent of the grains
and 98 per cent of the total starch in 15 minutes; in

IRIS.

673

about 93 per cent of the grains and in more than 99 per
cent of the total starch in 30 minutes ; very little if any
further advance in 45 and 60 minutes, respectively.
(Chart D 445.) The margin of a very small percentage
of grains is quite resistant, less than in both parents.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 94 per cent of
the entire number of grains and in more than 99 per cent
of the total starch in 2 minutes; in 100 per cent of the
grains and total starch in 5 minutes. (Chart D446.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 95 per cent of
the total starch in 5 minutes; in about 95 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 447.)

The hilum is as distinct and a bubble is as often
formed there as in I. persica var. purpurea. The lamellae
also are as distinct as in 7. persica var. purpurea. Gela-
tinization, as in the parents, begins at the hilum, and
there are two methods of procedure, and in both the
grains show a closer resemblance to /. persica var. pur-
purea than to /. sindjarensis, although the striae which
radiate from the hilum to the margin are finer, and in
some grains not visible, nor are the granules formed
at the margin so large. The gelatinized grains are very
much swollen and have thinner capsules and are more
distorted than in I. persica var. purpurea; but the
capsules are not so thin and the grains are on the
average not so much distorted as in 7. sindjarensis. In
this reaction I. pursind shows qualitatively a somewhat
closer relationship to 7. persica var. purpurea than to
7. sindjarensis.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 46 per
cent of the entire number of grains and 95 per cent of
the total starch in 5 minutes ; in about 64 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about 73 per cent of the grains and more than 99 per
cent of the total starch is gelatinized in 30 minutes;
little if any further advance in 45 and 60 minutes, re-
spectively. ( Chart D 448.)

A delicate, complete or partial layer at the margin
of a small percentage of grains is quite resistant as in the
parents. At 5 minutes fewer entire grains remain un-
gelatinized than in both parents.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 99 per cent of
the total starch in 5 minutes; in about 95 per cent of the
grains and more than 99 per cent of the total starch in 15
minutes. (Chart D 449.)

The hilum is as distinct as in the parents, and there
are as many bubbles formed there as in 7. sindjarensis.
The lamellae are, as a rule, not distinct, as in 7. persica
var. purpurea. Gelatinization as in the parents begins
at the hilum and the process is somewhat nearer that
described under 7. persica var. purpurea, though the striae
are finer, but not so fine as in 7. sindjarensis, and there
is not so much granulation and fissuration as in 7. persica
var. purpurea, but more than in 7. sindjarensis.

The gelatinized grains are somewhat less swollen than
in 7. persica var. purpurea, with somewhat thicker cap-

sules, and not so much distorted as in 7. persica var. pur-
purea, but more than in 7. sindjarensis.

In. this reaction 7. pursind shows qualitatively a
somewhat closer relationship to 7. persica var. purpurea
than to 7. sindjarensis.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
80 per cent of the entire number of grains and in more
than 99 per cent of the total starch in 2 minutes; in
about 92 per cent of the grains and in more than 99 per
cent of the total starch in 5 minutes. (Chart D 450.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 12 per cent of
the total starch in 5 minutes ; in about 6 per cent of the
grains and 16 per cent of the total starch in 15 minutes;
in about 6 per cent of the grains and 22 per cent of the
total starch in 30 minutes; in about 8 per cent of the
grains and 23 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D 451.)

The reaction with sodium hydroxide Begins imme-
diately. Complete gelatinization occurs in about 73 per
cent of the entire number of grains and 97 per cent of
the total starch in 2 minutes; in about 97 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 452.)

The hilum and the lamellae are as distinct as in
7. persica var. purpurea and there are more grains which,
before the reagent is added, have 2 refractive fissures
extending from the hilum on either side toward the distal
margin. Gelatinization begins at the hilum as in both
parents and follows the two types described under 7. per-
sica var. purpurea, which are also seen, with modification,
in 7. sindjarensis. The main differences noted in the
hybrid are that the starch near the hilum is somewhat
more often fissured and divided into granules than in
7. persica var. purpurea, but less often than in 7. sind-
jarensis; and there is a greater number of grains which
show the second type of gelatinization than in either
parent, which constitutes an accentuation of a process
more characteristic of I. persica var. purpurea than of
7. sindjarensis. The gelatinized grains are as much
swollen, have nearly as thick capsules, and are, as a rule,
approximately as much distorted as in 7. persica var.
purpurea.

In this reaction 7. pursind shows qualitatively a
somewhat closer relationship to 7. persica var. purpurea
than to 7. sindjarensis, but resembles both parents closely.
A character noted in one parent may be accentuated in
the hybrid.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 37 per
cent of the entire number of grains and 73 per cent of
the total starch in 5 minutes ; in about 73 per cent of the
grains and 95 per cent of the total starch in 15 minutes;
in about 88 per cent of the grains and 99 per cent of the
total starch in 30 minutes; little if any further advance
in 45 and 60 minutes. (Chart D 453.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 21 per
cent of the entire number of grains and 33 per cent of the
total starch in 5 minutes; in about 50 per cent of the
grains and 62 per cent of the total starch in 10 minutes ;

674

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in about 75 per cent of the grains and 79 per cent of the
total starch in 15 minutes; in more than 99 per cent
of the grains and total starch in 30 minutes. (Chart
D 454.)

The hilum is as distinct as in /. persica var. purpurea,
and a small bubble is not so often formed there as in
that starch, but more often than in /. sindjarensis.
The lamellae are as distinct as in /. persica var. purpurea.
The grains become more refractive in appearance when
the reagent is added, and the first part to show this in-
creased refractivity is a rather narrow band about the
margin, as in /. persica var. purpurea. Gelatinization
begins at separate points on the distal margin, which
has previously been invaded by short, wide cracks that
are more numerous and deeper than in /. persica var.
purpurea. The progress of gelatinization is not so
smooth as in either parent, and there is more fissuring,
and in some cases actual granulation of the starch
just preceding gelatinization than in even /. persica
var. purpurea. The gelatinized grains are much swollen,
have as thin a capsule, and are as distorted as in /. persica
var. purpurea.

In this reaction I. pursind shows qualitatively a
closer relationship to /. persica var. purpurea than to
I. sindjarensis. Phenomena characteristic of one parent
are sometimes accentuated in the hybrid.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 28 per cent of
the total starch in 5 minutes; in about 37 per cent of the
grains and 80 per cent of the total starch in 15 minutes ;
in about 58 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 70 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about 85 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 455.)

The reaction with uranium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 17
per cent of the total starch in 5 minutes; in about 44
per cent of the grains and 75 per cent of the total starch
in 15 minutes; in about 63 per cent of the grains and
90 per cent of the total starch in 30 minutes; in about
70 per cent of the grains and 96 per cent of the total
starch in 45 minutes ; in about 77 per cent of the grains
and 98 per cent of the total starch in 60 minutes. (Chart
D456.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 9 per
cent of the entire number of grains and 39 per cent of
the total starch in 5 minutes ; in about 65 per cent of the
grains and 90 per cent of the total starch in 15 minutes ;
in about 93 per cent of the grains and in more than 99
per cent of the total starch in 30 minutes. (Chart
D 457.)

The reaction with cobalt nitrate begins in 30 seconds.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 6 per cent of the total starch
in 5 minutes; in about 6 per cent of the grains and 26
per cent of the total starch in 15 minutes; in about 7 per
cent of the grains and 36 per cent of the total starch in 30
minutes; in about 9 per cent of the grains and 43 per
cent of the total starch in 45 minutes ; in about the same
percentage of the grains and 44 per cent of the total
starch in 60 minutes. (Chart D 458.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 7 per cent of the
entire number of grains and 43 per cent of the total
starch in 5 minutes; in about 45 per cent of the grains
and 80 per cent of the total starch in 15 minutes ; in about
72 per cent of the grains and 95 per cent of the total
starch in 30 minutes ; in about 74 per cent of the grains
and 97 per cent of the total starch in 45 minutes; in
about 80 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart D 459.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 16 per cent of
the grains and 49 per cent of the total starch in 5 min-
utes; in about 56 per cent of the grains and 95 per cent
of the total starch in 15 minutes; in about 85 per cent
of the grains and in more than 99 per cent of the total
starch in 30 minutes ; in about 90 per cent of the grains
and in more than 99 per cent of the total starch in 45
minutes. ( Chart D 460.)

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 7
per cent of the total starch in 5 minutes ; in about 4 per
cent of the grains and 12 per cent of the total starch
in 15 minutes; in about 6 per cent of the grains and 22
per cent of the total starch in 30 minutes; in about the
same percentage of the grains and 27 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 31 per cent of the total starch in 60
minutes. ( Chart D 461.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 35 per cent of the
total starch in 5 minutes; in about 45 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 65 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 68 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
little if any farther advance in 60 minutes. (Chart
D 462.)

A larger percentage of the grains are gelatinized with
the exception of the margin than in the parents, but
there are fewer entire grains which are resistant than in
the parents; hence, the percentages of gelatinization of
the grains and total starch show a greater variation than
in the parents.

GLADIOLUS.

675

9. GLADIOLUS.

This genus of iridaceous, cormous, or bulbous
plants includes about 140 species, mostly natives of
Cape Colony and Natal. About 15 species are natives
of the Mediterranean region, and a few have been found
in the mountains of tropical Africa. Most of the culti-
vated forms are species or hybrids referable to the South
American group and represented chiefly by G. cardinalis,
G. floribundus, G. psittacinus, and G. blandus. Gladi-
olus and Tritonia are closely related genera. (See
Tritonia.)

Starches of the following parent-stocks and hybrid-
stock were studied :

34. G. cardinalis Curt, (seed parent), G. tristis Linn, (pollen
parent), and 0. colmJlei (hybrid).

The specimens were obtained from E. H. Krelage and
Son, Haarlem, Holland.

34. STARCHES OF GLADIOLUS CABDINALIS, G. TBISTIS,
AND G. COLVILLEI.

GLADIOLUS CAHDINALIS (SEED PARENT).

(Plate 20, fig. 115; Charts D 463 to D 483.)
HISTOLOGIC PBOPEBTIES.

In form most of the grains are simple and appear as
aggregates of usually 2 to 6, rarely 12, components, with
the exception of a few which are separated components
of aggregates or have remained isolated throughout their
life-history. Compound grains consisting usually of 2
components inclosed in a few common lamellae are occa-
sionally observed. Sharply defined pressure facets are
present on the separated grains. The surface of the
grains is usually regular, but occasionally there is found
either a slight, rounded elevation, or reticular markings
at some point, the latter probably indicating the previous
attachment of small grains to a large one. The con-
spicuous forms of the aggregates (composed usually of
about equal-sized components) are ellipsoidal, nearly
round, rounded triangular, and rounded quadrangular.
In addition there are aggregates of 1 large and 1 or more
small components, and rarely aggregates with compo-
nents in linear arrangement in the form of a straight or
slightly bent rod with curved ends. The conspicuous
forms of the few separated grains are dome-shaped with
either squared or pointed base, and polygonal. The con-
spicuous forms of the permanently isolated grains are
round, nearly round, and ellipsoidal. The grains are not
flattened.

The hilum is a small, round, oval, or lenticular,
usually non-refractive, spot. Multiple hila are occasion-
ally found. A small rounded cavity, a short transverse
cleft, or a group of clefts occasionally appear at the hilum.
The clefts are usually arranged in a soaring-bird, a
cruciate, or a thorn-shaped figure. Fissures which pass
obliquely towards the distal corners of the grains fre-
quently proceed from the hilum. The hilum is either
centric or has a range of eccentricity from 0.45 to 0.35,
commonly about 0.4, of the longitudinal axis.

The lamella are not always demonstrable, but are
moderately distinct in some of the grains. The lamella
nearest the hilum usually is found in the form of a circu-
lar ring but the remainder follow the outline of the grain.
They are moderately fine — often with one somewhat more
distinct and coarser, located at varying distances from the

hilum. Occasionally a refractive marginal border or a
rounded elevation at some point on the grain is observed
in which the lamella? are not always demonstrable, but,
when made out, they are coarser and more sharply defined
than those of the main body of the grain. These lamellae
probably represent a secondary set. The number of
lamellae on the larger permanently isolated and com-
ponent grains ranges from 10 to 14 on the components of
aggregates more often 8 to 10.

The size of the grains varies from the smaller isolated
grains which are 3 by 2/*, to the larger permanent iso-
lated grains which are 26 by 25ju, and the larger aggre-
gates of the more common doublet type 48 by 3 6/1, in
length and breadth. The common size of the permanent
isolated is about 22 by 20/u., and the common size of the
doublet is about 34 by 20/x. in length and breadth.

POLABISCOPIC PBOPEBTIES.

The figure varies from centric to quite eccentric, with
more of the former, and is usually distinct and clean-cut.
The lines are fine and many intersect either at a right
angle or obliquely — more figures with former arrange-
ment. In the figures of the isolated grains the lines are
usually straight, but in the numerous double and multi-
ple figures they are frequently bent and bisected.

The degree of polarization is high to very high (value
85). There is considerable variation in the different
grains, and occasionally a slight variation in the same
aspect of a given grain.

With selenite the quadrants are sharply defined, and
are often slightly unequal in size and irregular in shape,
but are regular and equal in some of the grains, especially
the permanently isolated ones. The colors are usually
pure, but occasionally indicate impurity by a greenish
tinge to both colors.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate to deep (value 60) blue-violet which becomes
bluer in tint as it deepens rapidly. With 0.125 per cent
Lugol's solution the grains color a light blue-violet, some
of which deepen moderately rapidly, while others show
very little if any change. After heating in water until
all the grains are gelatinized and then adding 2 per cent
Lugol's solution, most of the gelatinized grains color a
light to moderately deep indigo-blue, with a few moder-
ately deep, and the solution a moderately deep indigo-
blue. If the preparation is boiled for 2 minutes, and
then treated with an excess of 2 per cent Lugol's solution,
the grain-residues color a deep blue with reddish tint,
most of the capsules a deep heliotrope and some wine-red,
and the solution a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly
at once, and in half an hour they are moderately colored
(value 50), and an occasional grain having a delicate
border of deeper color, deeper than in G. tristis.

With safranin the grains stain lightly at once, and in
half an hour they are moderately colored (value 53), and
an occasional grain with a delicate border of deeper color
as in reaction with gentian violet. The color with this
stain is a little deeper than with gentian violet, and
deeper than in G. tristis.

676

DATA OP PROPERTIES OP STARCHES OP PARENT- AND HYBRID-STOCKS.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 83° to
84.5° C., and of all at 84° to 86° C., mean 85° C., dis-
tinctly higher than in G. tristis.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 14 per
cent of the grains and 22 per cent of the total starch
in 5 minutes; in about 36 per cent of the grains and
45 per cent of the total starch in 15 minutes; in about
48 per cent of the grains and 51 per cent of the total
starch in 30 minutes ; in about 49 per cent of the grains
and 52 per cent of the total starch in 45 minutes ; in about
51 per cent of the grains and 53 per cent of the total
starch in 60 minutes. (Chart D 463.)

The hilum becomes very prominent and there is
usually a small bubble formed. From the hilum to the
distal corners of the grain are two lines or canals which
appear to divide the material of the grain into two por-
tions. The lamellae, which are not distinct at first, later
become moderately distinct and may be seen to be trans-
versed by fine radiating lines. A refractive band is slowly
formed and surrounds a part of the margin of the grain.
It is narrow and appears to be confined to the margin.
Gelatinization begins at the distal margin, usually at
the corners of the pressure facets. The simple grains
are most quickly and most frequently affected, many of
the compound grains and of the aggregates not being
gelatinized at all; in those which are gelatinized, how-
ever, gelatinization begins at the distal margin of the
components as in the case of the simple grains. After
this preliminary gelatinization, the fine radiating lines
before noted become larger and divide the lamellae into
rows of granules, the hilum swells, and the granules are
pushed to the margin and then gelatinized, and as the
starch between the hilum and the distal margin is the
most resistant part of the grain it is gelatinized last.
The gelatinized grains are large and somewhat distinct,
but still retain some of the original form of the grain.

The reaction with chromic acid begins in a few grains
in 1 minute. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes ; in about 5 per cent of
the grains and 20 per cent of the total starch in 15 min-
utes; in about 25 per cent of the grains and 75 per cent
of the total starch in 30 minutes ; in about 28 per cent
of the grains and 90 per cent of the total starch in 45
minutes; in about 53 per cent of the grains and 96 per
cent of the total starch in 60 minutes. (Chart D 464.)

The reaction with pyrogallic acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 5 per cent of the entire number of grains and
7 per cent of the total starch in 5 minutes; in about
0 per cent of the grains and 10 per cent of the total starch
in 15 minutes; very slight advance in 30 minutes; in
about 8 per cent of the grains and 12 per cent of the
total starch in 45 minutes ; about the same in 60 minutes.
(Chart D 465.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about 2
per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 2 per cent
of the grains and 4 per cent of the total starch in 15

minutes; in about 4 per cent of the grains and 6 per
cent of the total starch in 30 minutes; in about 4 per
cent of the grains and 8 per cent of the total starch in
45 minutes; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D 466.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 44 per cent of
the entire number of grains and 81 per cent of the total
starch in 5 minutes; in about 70 per cent of the grains
and 97 per cent of the total starch in 15 minutes; in
about 86 per cent of the grains and over 99 per cent of
the total starch in 30 minutes; in about 99 per cent of
the grains and over 99 per cent of the total starch in 45
minutes. ( Chart D 467.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 12 per cent of
the total starch in 5 minutes ; in about 7 per cent of the
grains and 22 per cent of the total starch in 15 min-
utes; in about 12 per cent of the grains and 32 per
cent of the total starch in 30 minutes; in about 15
per cent of the grains and 52 per cent of the total
starch in 45 minutes; in about 20 per cent of the
grains and 68 per cent of the total starch in 60 minutes.
(Chart D 468.)

Gelatinization in many grains begins simultaneously
at the margin and in the mesial region. When the mar-
gin is affected the capsule becomes much distended and
thrown into folds, and after the process has progressed
inward through a narrow border this delicate folded area
appears to dissolve. The process of gelatinization is now
more rapid along the courses of fissures which proceed
from the hilum, causing the mesial region to be disor-
ganized into very refractive granules surrounded by a
few lamellae which are profusely striated. At the end
of the experiment (60 minutes) the grains are much
swollen, but only a comparatively small percentage are
completely gelatinized, the majority having the mesial
region bounded by a border of ungelatinized lamellae.
The smaller and medium-sized grains are to a larger
extent gelatinized, and sometimes become disintegrated
and rarely dissolved.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 5
per cent of the entire number of grains and 11 per cent
of the total starch in 5 minutes; in about 7 per cent of
the grains and 14 per cent of the total starch in 15
minutes ; in about 12 per cent of the grains and 22 per
cent of the total starch in 30 minutes; in about 20 per
cent of the grains and 28 per cent of the total starch in
45 minutes; in about 24 per cent of the grains and 32
per cent of the total starch in 60 minutes. (Chart
D 469.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 7 per cent of
the total starch in 5 minutes ; in about 6 per cent of the
grains and 12 per cent of the total starch in 15 min-
utes; in about 9 per cent of the grains and 15 per
cent of the total starch in 30 minutes; in about the
same percentage of the grains but about 19 per cent
of the total starch in 45 minutes; in about 12 per
cent of the grains and 22 per cent of the total starch in
60 minutes. (Chart D 470.)

GLADIOLUS.

677

The hilum becomes very distinct, as do also 2 or 3
canals or fissures from the hilum to the distal corners
of the pressure facets. The lamellae are visible but
somewhat indistinct. Gelatinization begins at the hilum,
and after enlargement of the hilum begins, very fine
striae are seen radiating out to the margin, which, as the
hilum continues to increase in size, become coarser, sepa-
rating the grain into spicules and pushing them farther
apart, so that there is formed a central gelatinized mass
bordered by a fringed band of more resistant starch at
the margin. This band becomes progressively narrower
and more nearly transparent until gelatinization is com-
plete. This process, however, is completed in but few
grains, and one may see all stages after 1 hour.

There are a few grains with an especially rapidly
reacting outer layer, and in these there may occur a rapid
swelling and gelatinization of the outer layer, followed
by the process described above in the rest of the grain.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 11 per
cent of the total starch in 5 minutes; in about 6 per
cent of the grains and 22 per cent of the total starch
in 15 minutes; in about 14 per cent of the grains and
27 per cent of the total starch in 30 minutes; in about 19
per cent of the grains and 35 per cent of the total starch
in 45 minutes ; in about 24 per cent of the grains and 41
per cent of total starch in 60 minutes. (Chart D 471.)

The reaction with potassium sulphide begins in a
few grains immediately. Complete gelatinization occurs
in about 2 per cent of the entire number of grains and
4 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and
6 per cent of the total starch in 30 minutes; little if
any further advance in 45 and 60 minutes. (Chart
D 472.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 11 per cent of the
total starch in 5 minutes; in about 10 per cent of the
grains and 16 per cent of the total starch in 15 minutes ;
in about 16 per cent of the grains and 24 per cent of the
total starch in 30 minutes; in about 20 per cent of the
grains and 32 per cent of the total starch in 45 minutes ;
in about 24 per cent of the grains and 40 per cent of the
total starch in 60 minutes. (Chart D 473.)

The hilum becomes very distinct and 2 canals or fis-
sures are seen to extend from the hilum to the distal
pressure-facet corners. The lamellae are not visible
before or at the beginning of gelatinization, but later
become moderately distinct. Gelatinization starts at the
hilum which begins to enlarge. The grain becomes
divided into a mass of spicules extending from the hilum
to the margin, by a great number of coarse striae, which
enlarge and separate the spicules more and more as
gelatinization progresses.

The grain swells as the hilum enlarges and the ends
of the spicules of starch nearest the hilum are gelatinized.
Finally, all the ungelatinized starch, with the exception
of a few granules scattered in the interior of the grain,
is collected at the margin where it remains as a thick,
striated band, which gradually becomes thinner and more
nearly transparent, and more and more gelatinous. The

gelatinized grains have rather thick capsules, and are
moderately large and somewhat distorted, but retain
much of the form of the untreated grain.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 4 per cent of
the total starch in 5 minutes; in about 4 per cent of
the grains and 10 per cent of the total starch in 15
minutes; in about 6 per cent of the grains and 13 per
cent of the total starch in 30 minutes; in about 10
per cent of the grains and 19 per cent of the total starch
in 45 minutes; in about 16 per cent of the grains and
26 per cent of total starch in 60 minutes. (Chart D 474.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 46 per
cent of the grains and 50 per cent of the total starch
in 5 minutes; in about 94 per cent of the grains and
95 per cent of the total starch in 30 minutes ; in about

98 per cent of both the grains and total starch in 45
minutes; in about 99 per cent of the grains and over

99 per cent of total starch in 60 minutes. (Chart D 475.)

The hilum becomes distinct and a bubble is often
found there, and in some of the more resistant grains
the lamellae also become distinct. Gelatinization begins
at the hilum and is preceded by the appearance of a
great number of very fine striae radiating from the hilum
to the margin of the grain. The hilum then begins to
enlarge and the bubble, if present, enlarges, then shrinks
and disappears, the proximal starch gelatinizes, followed
by the distal portion. The gelatinization is carried out
without any obvious fissuring or granulation of the
starch. The aggregates and the compound grains are
more resistant than the simple grains, which, as a rule,
gelatinize very quickly. The gelatinized grains are mod-
erately large and somewhat distorted, but retain much
of their original form.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 6 per cent of
the total starch in 5 minutes ; in about 5 per cent of the
grains and 8 per cent of the total starch in 15 minutes ;
in about 6 per cent of the grains and 9 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes. (Chart D 476.)

The reaction with uranium nitrate begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 2 per cent of the total starch in 15
minutes ; in about the same percentage of the grains and
4 per cent of the total starch in 30 minutes ; in about the
same percentage of both the grains and total starch in 45
and 60 minutes. (Chart D 477.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes ; in about 6 per
cent of the grains and 12 per cent of the total starch in
15 minutes; in about 15 per cent of the grains and 22
per cent of the total starch in 30 minutes; in about 18
per cent of the grains and 24 per cent of the total starch
in 45 minutes; in about 20 per cent of the grains and
26 per cent of total starch in 60 minutes. (Chart D 478. )

678

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with cobalt nitrate begins immediately
in a few smaller grains and in rare larger grains in 1
minute. Complete gelatinization occurs in about 0.5
per cent of the entire number of grains and 1 per cent
of the total starch in 5 minutes ; in about 1 per cent of
the grains and 2 per cent of the total starch in 15 min-
utes; in about 2 per cent of the grains and 3 per cent
of the total starch in 30 minutes; little if any further
advance is observed in 45 and 60 minutes. (Chart
D 479.)

A few of the smaller grains are quickly gelatinized,
while very few of the larger grains, probably not more
than 0.5 per cent, are gelatinized in 60 minutes.

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 4 per cent of the total starch in
15 minutes; in about 4 per cent of the grains and 6 per
cent of the total starch in 30 minutes ; in about the same
percentage of the grains and 7 per cent of the total starch
in 45 minutes; in about the same percentage of the
grains and 8 per cent of the total starch in 60 minutes.
(Chart D 480.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 4 per cent of the grains and
6 per cent of the total starch in 30 minutes; in about
5 per cent of the grains and 7 per cent of the total
starch in 45 minutes; in about the same percentage of
both grains and total starch in 60 minutes. (Chart D481.)

The reaction with barium chloride begins in a few
small grains immediately. Complete gelatinization occurs
in about 0.5 per cent of the grains and 1 per cent of the
total starch in 5 minutes; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
in about 2 per cent of the grains and 3 per cent of the
total starch in 30 minutes ; little if any further advance
in 45 and 60 minutes. (Chart D482.) A few of the
smaller grains and an occasional medium-sized grain are
gelatinized, the larger typical grains being slightly if
any gelatinized by the reagent.

The reaction with mercuric chloride begins in a few
of the smaller grains immediately. Complete gelatiniza-
tion occurs in about 3 per cent of the entire number of
grains and 4 per cent of the total starch in 5 minutes ;
in about the same percentage of the grains and 5 per cent
of the total starch in 15 minutes; in about 4 per cent
of the grains and 6 per cent of the total starch in 30
minutes; little if any advance in 45 and 60 minutes.
(Chart D 483.) Only the smaller grains and rare grains
of medium size undergo complete or partial gelatin-
ization.

GLADIOLUS TRISTIS (POLLEN PARENT).

(Plate 20, fig. 116; Charts D 463 to D 483.)

HISTOLOOIC PROPERTIES.

In form the grains are simple and appear as separated
grains of aggregates, or arranged either in partially disin-
tegrated or rare complete aggregates of from 2 to 4 com-
ponents. Doubtless aggregates of more components have

existed, since polygonal grains with at least 5 angles are
found. A few originally simple isolated grains are pres-
ent. No compound grains were observed. Sharply de-
fined pressure facets are noted on most of the grains,
many more than in G. cardinalis, since the number of
separated grains are much more numerous. The surface
of the grains is regular, unless pressure facets may be
regarded irregularities ; no rounded elevations or reticu-
lar markings were observed. The conspicuous forms of
the rare aggregates, as well as the numerous separated
and the few isolated grains, are the same as in G. car-
dinalis. In addition, an aggregate consisting of one large
and one or more small components is found as in G.
cardinalis, but no components in linear arrangement were
observed as appeared to be rarely present in G. cardinalis.
The grains like those of G. cardinalis are not flattened.

The hilum, as a rule, is not distinct, much less so
than in G. cardinalis, but when observed is a round, oval,
or lenticular, non-refractive spot. Multiple hila are not
observed. Sometimes either a rounded or an irregular
cavity is found at the hilum, often larger and more irreg-
ular than in G. cardinalis. A short transverse cleft or
clefts, usually arranged in T, Y, and stellate figures, are
sometimes found at the hilum. Fissures frequently pro-
ceed from the hilum which pass obliquely towards the
distal corners of the grain. The fissures at and proceed-
ing from the hilum are present in more grains than in
G. cardinalis. The hilum is either centric, or has a range
of eccentricity from 0.45 to 0.25, commonly about 0.35,
of the longitudinal axis.

The lamellce are usually not demonstrable and not so
distinct as in G. cardinalis. When observed they have
the same structure as noted for G. cardinalis. They
can more often be counted on the round isolated grains ;
the number on the larger grains is 8 to 10, less numerous
than in G. cardinalis.

The size of the grains varies from the smaller isolated
ones, which are 3 by ftp, to the larger permanent isolated,
which are about 32 by 22/j,, and the larger separated dome-
shaped components (no large aggregates found), which
are 24 by 24/u, in length and breadth. The common size
of the permanent isolated grains is about 18 by 16/*, and
the separated dome-shaped component is about 18 by 18/*.
The sizes are, on the whole, less than in G. cardinalis.

POLABISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric,
with more of the former, the mean is slightly more
eccentric than in G. cardinalis; it is not distinct in some
of the grains, and less clean-cut and distinct than in G.
cardinalis. The lines vary from fine to coarse, the mean
being coarser than in G. cardinalis, but they intersect
as in that species. They are usually straight, not being
bent nor bisected as often as in G. cardinalis. Rare
double and multiple figures are observed, but they are
not nearly so numerous as in G. cardinalis.

The degree of polarization is moderate to high (value
65), lower than in G. cardinalis. There is somewhat
more variation in the different grains, and much greater
in the same aspect of a given grain, than in G. cardinalis.

With selenite the quadrants are moderately well de-
fined, but not so clean-cut as in G. cardinalis. They are
often slightly irregular in shape and unequal in size, in
somewhat more grains than in G. cardinalis. The colors
are pure in the majority of grains, but often show im-

GLADIOLUS.

679

purity due to a purplish and orange tint very rarely to a
greenish tint, the impurity of the colors being due to the
latter in G. cardinally. The colors are less pure than in
G. cardinalis.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color a
moderate to deep blue-violet (value 60), which deepens
rapidly, of the same depth but more reddish in tint than
in G. cardinalis. With 0.125 per cent Lugol's solution,
the grains color a light blue-violet, which deepens more
rapidly with less variation in the different grains, so that
the mean is deeper in color as well as slightly more red-
dish in tint than in G. cardinalis. After heating in
water until all the grains are gelatinized, and then adding
a 2 per cent Lugol's solution, the grains color a moderate
to moderately deep blue, with many more of the latter,
which also have a slight reddish tint; the gelatinized
grains are deeper and more reddish in tint, and the solu-
tion about the same as in G. cardinalis. If the preparation
is boiled for 2 minutes and then treated with an excess
of 2 per cent Lugol's solution, the grain-residues color a
deep reddish purple, and most of the capsules a light
old-rose to wine-red, while a few are heliotrope in color.
Both the capsules and the grain-residues are more red-
dish in tint, and the mean of the former somewhat
lighter, than in G. cardinalis; the solution is about the
same as in G. cardinalis.

ANILINE REACTIONS.

With gentian violet the grains stain very lightly at
once, and in half an hour they deepen slightly but are
light to moderately colored (value 40), lighter than in
G. cardinalis. The delicate border of deeper color
occasionally noted in G. cardinalis is not observed.

With safranin the grains stain lightly at once, and
in half an hour they deepen somewhat, becoming light to
moderate in color (value 45), deeper than in the reaction
with gentian violet. The color is a little lighter than in
G. cardinalis. The border noted in occasional grains of
G. cardinalis is not observed.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is at 76° to 78° C., and of all at 78° to
79° C., mean 78.5° C.

EFFECTS or VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 30 per cent of
the entire number of grains and 39 per cent of the total
starch in 5 minutes; in about 39 per cent of the grains
and 47 per cent of the total starch in 15 minutes ; in about
45 per cent of the grains and 53 per cent of the total
starch in 30 minutes; in about 49 per cent of the grains
and 54 per cent of the total starch in 45 minutes; in
about 50 per cent of the grains and 55 per cent of the
total starch in CO minutes. (Chart D 463.)

The hilum becomes very prominent, and an occasional
bubble is formed there. The two lines or canals which
go from the hilum to the distal corners of the grain, and
which are seen in G. cardinalis, also appear here but not
so distinctly. The lamella? are not distinct and in many
grains are not visible. A refractive band is formed at
the margin of some of the grains, but it is narrow and
confined to the margin. Gelatinization begins at the

hilum, or at the distal corners of the pressure facets,
or at all points on the margin. In the first method the
hilum swells and pushes the ungelatinized material to
the margin where it is seen to be divided into granules
by fine radiating lines, and these granules are slowly
gelatinized ; in the second, the process is similar to that
noted under G. cardinalis; and in the third, the process
advances inward over the grain until the hilum is reached,
which suddenly swells very greatly. The gelatinized
grains are considerably enlarged and distorted and show
little of the original form of the grain.

The reaction with chromic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 1 per cent of the grains and 13 per cent of the total
starch in 5 minutes; in about 33 per cent of the grains
and 60 per cent of the total starch in 15 minutes ; in about
79 per cent of the grains and 95 per cent of the total
starch in 30 minutes ; in about 90 per cent of the grains
and 98 per cent of the total starch in 45 minutes; in
about 98 per cent of the grains and over 99 per cent of
the total starch in CO minutes. (Chart D 464.)

The reaction with pyrogallic acid begins in a few
grains immediately. Complete gelatinization occurs in
about 7 per cent of the grains and 14 per cent of the total
starch in 5 minutes; in about 20 per cent of the grains
and 75 per cent of the total starch in 15 minutes; in
about 31 per cent of the grains and 81 per cent of the
total starch in 30 minutes ; in about 42 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 4G5.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 6 per cent of
the grains and 12 per cent of the total starch in 15
minutes; in about 11 per cent of the grains and 15 per
cent of the total starch in 30 minutes; in about 11 per
cent of the grains and 17 per cent of the total starch in
45 minutes ; in about 12 per cent of the grains and 21
per cent of the total starch in 60 minutes. (Chart
D 466.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 52 per cent of the
grains and 86 per cent of the total starch in 5 minutes;
in about 86 per cent of the grains and over 99 per cent
of the total starch in 15 minutes; in about 97 per cent
of the grains and over 99 per cent of the total starch in
30 minutes; complete gelatinization (100 per cent) of
all grains in 45 minutes. (Chart D 467.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 23 per
cent of the entire number of grains and 45 per cent of
the total starch in 5 minutes ; in about 40 per cent of the
grains and 68 per cent of the total starch in 15 minutes;
in about 51 per cent of the grains and 77 per cent of the
total starch in 30 minutes; in about 51 per cent of the
grains and 83 per cent of the total starch in 45 minutes;
in about 64 per cent of the grains and 85 per cent of the
total starch in 60 minutes. (Chart D468.)

•Gelatinization begins and proceeds as in G. cardi-
nalis, the margin being more frequently attacked, accom-
panied by great distention, than in this species. At the
end of the experiment (60 minutes) the majority are

680

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

gelatinized and many are either undergoing disintegra-
tion or have passed into solution — a much larger per-
centage in each case than noted for 0. cardinalis. The
region of the facets is the most resistant, the capsule at
other parts frequently being either slit at many points
or completely dissolved. The most resistant grains are
the scattered larger globular and dome-shaped grains.

The grains are swollen and generally, if not com-
pletely gelatinized, retain only a single lamella at the
margin which is either profusely striated or broken down
into linear granules, the process having proceeded much
farther in all the grains, with exception of the few scat-
tered grains above mentioned, in which progress is about
the same as in 0. cardinalis.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 3
per cent of the entire number of grains and 13 per cent
of the total starch in 5 minutes ; in about 6 per cent of
the grains and 18 per cent of the total starch in 15 min-
utes; in about 16 per cent of the grains and 25 per cent
of the total starch in 30 minutes ; in about 22 per cent
of the grains and 30 per cent of the total starch in 45
minutes; in about 31 per cent of the grains and 37 per
cent of the total starch in 60 minutes. (Chart D 469.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 8 per cent of the
total starch in 5 minutes; in about 9 per cent of the
entire number of grains and 21 per cent of the total
starch in 15 minutes ; in about 20 per cent of the entire
number of grains and 50 per cent of the total starch in
30 minutes; in about 25 per cent of the grains and 58
per cent of the total starch in 45 minutes; in about 31
per cent of the grains and 65 per cent of the total starch
in 60 minutes. (Chart D 470.)

The hilum is not so distinct as in G. cardinalis.
The lamellae are visible and in some grains are less in-
distinct than in G. cardinalis. Gelatinization begins at
the hilum, and the process is very similar to that noted in
G. cardinalis, except that the whole process is much more
rapid, and the fine strise radiating from the hilum are
usually not distinctly seen until near the end when they
become very prominent; later the starch at the margin
is divided into a number of coarse granules which grad-
ually become more transparent and are finally gela-
tinized. There are many more completely gelatinized
grains than in G. cardinalis, and they are large and some-
what distorted, but have some of the form of the un-
treated grain. There are some grains noted here that
have a more quickly reacting outer layer as in G.
cardinalis.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 5
per cent of the entire number of grains and 18 per cent
of the total starch in 5 minutes ; in about 25 per cent of
the grains and 86 per cent of the total starch in 15
minutes ; in about 61 per cent of the grains and 93 per
cent of the total starch in 30 minutes ; in about 64 per
cent of the grains and 95 per cent of the total starch in
45 minutes; in about 64 per cent of the grains and 97
per cent of total starch in 60 minutes. (Chart D 471.)

The reaction with potassium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3

per cent of the total starch in 5 minutes ; slight advance
in 15 minutes; in about 3 per cent of the grains and 5
per cent of the total starch in 30 minutes; in about 4
per cent of the grains and 6 per cent of the total starch
in 45 minutes ; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D 472.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatiuization occurs in about 15 per
cent of the entire number of grains and 25 per cent of
the total starch in 5 minutes; in about 22 per cent of
the grains and 35 per cent of the total starch in 15 min-
utes ; in about 35 per cent of the grains and 50 per cent
of the total starch in 30 minutes; in about 50 per cent
of the grains and 63 per cent of the total starch in 45
minutes; in about 50 per cent of the grains and 68 per
cent of the total starch in 60 minutes. (Chart D 473.)

The hilum becomes somewhat less distinct than in
(?. cardinalis, and the lamella? appear sometimes very
clearly as gelatinization progresses. Gelatinization be-
gins at the hilum, and the process is similar to that
described under G. cardinalis, except that the strise radi-
ating from the hilum are not so distinct as in that starch,
nor are the granules which tend to persist in the interior
of the gelatinized grain so often seen. The gelatinized
grains are large and their walls are not so thick as those of
G. cardinalis; they are also somewhat more distorted.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 8 per cent of the
total starch in 5 minutes; in about 10 per cent of the
grains and 18 per cent of the total starch in 15 minutes;
in about 24 per cent of the grains and 34 per cent of the
total starch in 30 minutes; in about 36 per cent of the
grains and 58 per cent of the total starch in 45 minutes ;
in about 40 per cent of the grains and 70 per cent of the
total starch in 60 minutes. (Chart D 474.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 52 per
cent of the entire number of grains and 64 per cent of
the total starch in 5 minutes; in about 88 per cent of
the grains and 90 per cent of the total starch in 15
minutes ; in about 99 per cent of the grains and over 99
per cent of the total starch in 30 minutes. (Chart
D475.)

The hilum becomes distinct and a bubble is moder-
ately often formed there, not so often as in G. cardinalis,
and two lines are formed from the hilum to the corners
of the pressure facets. The lamellae are not visible.
Gelatinization begins at the hilum in the less resistant
grains and at the distal corners of the pressure facets
in the more resistant grains. In the first-named grains
gelatinization progresses in the same way as in G. car-
dinalis; in the second, the grain lengthens transversely
as the hilum and the fissures or canals connecting it with
the distal corners swell and lengthen. By this swelling
the grain is divided into two parts, distal and proximal,
of which the former is the first to be gelatinized. The
gelatinized grains are moderately large and somewhat
distorted, but retain much of their original form.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 6 per cent of the total
starch in 5 minutes; in about 3 per cent of the grains and
10 per cent of the total starch in 15 minutes; in about 9

GLADIOLUS.

681

per cent of the grains and 15 per cent of the total starch
in 30 minutes; in about 9 per cent of the grains and
16 per cent of the total starch in 45 minutes; in about
9 per cent of the grains and 18 per cent of the total
starch in 60 minutes. (Chart D 476.)

The reaction with uranium nil/rate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 4 per
cent of the grains and 6 per cent of the total starch in 15
minutes ; in about 5 per cent of the grains and 8 per cent
of the total starch in 30 minutes ; in about 6 per cent of
the grains and 9 per cent of the total starch in 45 min-
utes ; in about the same percentage of both the grains and
total starch in 60 minutes. (Chart D477.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes; in about 9 per cent of the
grains and 19 per cent of the total starch in 15 minutes;
in about 19 per cent of the grains and 30 per cent of the
total starch in 30 minutes; in about 32 per cent of the
grains and 42 per cent of the total starch in 45 minutes ;
in about 37 per cent of the grains and 46 per cent of the
total starch in 60 minutes. (Chart D 478.)

The reaction with cobalt nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the grains and 1 per cent of the
total starch in 5 minutes; in about 1 per cent of the
grains and 2 per cent of the total starch in 15 minutes;
in about 2 per cent of the grains and 3 per cent of the
total starch in 30 minutes ; little if any further advance
occurs in 45 and 60 minutes, respectively. (Chart
D479.)

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes ; in about 4 per
cent of the grains and 8 per cent of the total starch in
15 minutes; in about 6 per cent of the grains and 11
per cc'iit of the total starch in oO minutes; in about 6
per cent of the grains and 13 per cent of the total starch
in 45 minutes; in about 7 per cent of the grains and 14
per cent of total starch in 60 minutes. (Chart D 480.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes; in about 3
per cent of the grains and 5 per cent of the total starch
in 15 minutes; in about 4 per cent of the grains and 6
per cent of the total starch in 30 minutes ; in about 5 per
cent of the grains and 8 per cent of the total starch in
45 minutes; in about 5 per cent of the grains and 10 per
cent of the total starch in 60 minutes. (Chart D 481.)

The reaction with barium chloride begins in rare
grains in half a minute. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 2
per cent of the grains and 3 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and a
slight advance of the total starch in 30 minutes ; in about
3 per cent of the grains and 4 per cent of the total starch
in 45 minutes; slight advance in the grains and about
5 per cent of total starch in 60 minutes. (Chart D 482.)
20

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 5 per cent of the total starch in 15
minutes ; in about 4 per cent of the grains and 6 per cent
of the total starch in 30 minutes ; slight advance in the
grains and 7 per cent of the total starch in 45 minutes;
in about 5 per cent of the grains and 9 per cent of the
total starch in 60 minutes. (Chart D 483.)

GLADIOLUS COLVILLEI (HYBRID).

(Plate 20, fig. 117; Charts D 463 to D 483.)
HISTOLOOIC PROPERTIES.

In form most of the grains are simple and appear
as aggregates, usually of 2 to 8, rarely 14, components,
with the exception of a few which are separated com-
ponents of aggregates or have remained isolated through-
out their life-history. A somewhat greater number of
separated and permanent isolated grains are found than
in 0. cardinalis; not nearly so many separated grains,
but more permanently isolated forms than in 0. tristis.
Compound grains of similar structure but in smaller
numbers are found, as in G. cardinalis, which grains were
not observed in G. tristis. Sharply defined pressure
facets are more numerous than in G. cardinalis, but much
less numerous than in G. tristis. The surface of the
grains is usually regular. The same irregularities may
be observed as noted for G. cardinalis, and they are
more irregular than in G. tristis. Both the conspicuous
and the additional forms of aggregates are the same as
in G. cardinalis; and with the exception of those in
linear arrangement, also the same as in G. tristis. The
conspicuous forms of separated grains and original iso-
lated grains are the same as in both parents, but a
greater number of large rounded grains is present. The
grains are not flattened. The grains of G. colvillei are
slightly nearer to G. cardinalis in form. There is not
much difference between the three starches.

The hilum is a small, round, oval, or lenticular spot
which is slightly refractive, more refractive than in both
parents. Multiple hila are occasionally observed as in
G. cardinalis. The hilum is not fissured in most of the
grains, but clefts are slightly more numerous than in
both parents. A small rounded cavity is occasionally
present as in G. cardinalis, it being, as a rule, somewhat
smaller and more regular than in G. tristis. The cleft
or clefts at the hilum and fissures proceeding from it are
of similar character to those of both parents, and are
more varied in arrangement than in either parent. The
hilum is either centric or has a range of eccentricity
from 0.45 to 0.25 ; commonly about 0.35, of the longitu-
dinal axis.

In the eccentricity of the hilum the grains of G. col-
villei are nearer to G. tristis, but in the general charac-
ters of the hilum they are nearer to G. cardinalis.

The lamellae are not always demonstrable but are
moderately distinct in some of the grains ; they can not
be seen in so many grains as in G. cardinalis, but are
more distinct than in G. tristis. The structure and the
arrangement are the same as in both parents, but the
one more distinct and coarser lamella and the refractive
border are demonstrable in more grains. The number
of the larger permanently isolated grains ranges from 18

682

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

to 22, but on the component grains generally 10 to 14.
In the characters of the lamellae C. colvillei is midway
between the parents, but in number it exceeds those of
the parents.

The size of the grains varies from the smaller isolated
ones, which are 4 by 3/x, to the larger permanently isolated
which are 30 by 30//., the larger doublets which are 44
by 30/*, and of the larger separated dome-shaped com-
ponents which are 28 by 28/x, in length and breadth.
The common size of the permanently isolated grains is
about 24 by 22/t, of the doublet about 34 by 24/*, and of
the dome-shaped component about 24 by 23/A. In size
the grains of G. covillei are closer to G. cardinalis than
to G. tristis.

POLABISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric,
the mean is slightly greater than in G. cardinalis, the
same as in G. tristis. The lines are fine and may inter-
sect at right angle or obliquely with more of the former
as in G. cardinalis, but they are not quite so often bent
and bisected, while they are finer and more often bent and
bisected than in G. tristis. Double and multiple figures
are moderately numerous, but not found as frequently
as in G. cardinalis, though much more numerous than in
G. tristis.

The degree of polarization varies from high to very
high (value 80), with not quite so many grains showing
the latter as in G. cardinalis, hence the mean is some-
what lower, but much higher than in G. tristis. A slight
variation may be found in the same aspect of a given
grain as in G. cardinalis, but less than in G. tristis, while
variation in the different grains. is as in G. cardinalis, but
somewhat less than in G. tristis.

With selenite the quadrants are sharply defined and
often slightly unequal in size and irregular in shape,
but in the larger permanently isolated grains they are
more often equal and generally regular. The definition
of the quadrants is about the same, but the mean some-
what more equal and regular than in G. cardinalis, while
the definition is sharper, and the quadrants more equal
and regular than in G. tristis. The colors are generally
pure; although an occasional impurity due to a greenish
tinge of both colors is found, they are pure in somewhat
more grains than in G. cardinalis and in considerably
more than in G. tristis.

In degree of polarization, in the character of the
figure, and in the reaction with selenite the grains of G.
colvillei are much closer to G. cardinalis than to G.
tristis.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color
a moderate blue-violet (value 55), which is a little lighter
than in G. cardinalis, and as in G. tristis they deepen
rapidly, becoming more bluish in tint but not quite as
dark as in both parents and are less reddish in tint than
in G. tristis. With 0.125 per cent Lugol's solution the
grains color a light blue-violet, a trifle lighter than in
G. cardinalis, and the same difference as noted with
0.25 per cent Lugol's solution with G. tristis, they deepen
with the same variation, but the mean is not quite so dark
as in G. cardinalis, while there is more variation, but
not so much depth of color as in G. tristis. After heating
in water until all the grains are gelatinized and then
adding 2 per cent Lugol's solution, the majority of the

gelatinized grains color light to moderate, with a few
moderately deep blue; the color is of the same tint and
depth as in G. cardinalis, but lighter and purer than in
G. tristis; the solution becomes a moderately deep indigo-
blue, about the same as in both parents. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of 2 per cent Lugol's solution, the grain-residues
become a deep blue with reddish tint, and the capsules
a deep heliotrope to wine-red ; both of about the same
depth but slightly more reddish than in G. cardinalis,
the grain-residues about the same depth, the mean of
the capsules somewhat deeper, but both not nearly so
reddish as in G. tristis. The solution has the same depth
of color as in both parents.

Qualitatively and quantitatively the reactions with
iodine are nearer to G. cardinalis than to G. tristis, and
the quantitative reactions are lower than in either parent.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour they are moderately colored
(value 47), though slightly lighter than in G. cardinalis,
but deeper than in G. trislis. The delicate border of
deeper color of occasional grains was noted as in G. car-
dinalis; this was not observed in G. tristis.

With safranin the grains stain lightly at once, and
in half an hour they are moderately colored (value 53),
though somewhat deeper than with gentian violet, the
.same as in G. cardinalis, but deeper than in G. trislis.
The same delicate border of deeper color of occasional
grains is seen, as in the reaction with gentian violet, and
noted for G. cardinalis, but not for G. tristis.

The reactions with aniline stains arc much closer to
G. cardinalis than to G. tristis.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 78°
to 80° C., and all at 82° to 83° C., mean 82.5° C. The
temperature of gelatinization is nearer to G. cardinalis
(mean 85°) than to G. tristis (mean 78.5°).

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 11 per cent of
the entire number of grains and 17 per cent of the total
starch in 5 minutes; in about 21 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 28 per cent of the grains and 34 per cent of the
total starch in 30 minutes; in about 39 per cent of the
grains and 43 per cent of the total starch in 45 minutes ;
in about 40 per cent of the grains and 44 per cent of
the total starch in 60 minutes. (Chart D 463.)

The hilum becomes very prominent and usually a
small bubble is formed there, and two lines extend from
the hilum to the distal corners as in G. cardinalis. The
lamellae, however, become distinct only on some of the
grains as in G. tristis. Gelatinization begins and pro-
ceeds as in G. cardinalis, with the exception of a few
grains in which gelatinization begins all around the
margin as in G. tristis. The gelatinized grains are large
and somewhat distorted but still retain some of the
original form of the grain.

The process of gelatinization is qualitatively closer
to G. cardinalis, except in a few grains in which it is
closer to G. tristis.

GLADIOLUS.

683

The reaction with chromic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; in about 12
per cent of the grains and 30 per cent of the total starch
in 15 minutes; in about 32 per cent of the grains and
82 per cent of the total starch in 30 minutes; in about
38 per cent of the grains and 93 per cent of the total
starch in 45 minutes ; in about 65 per cent of the grains
and 98 per cent of the total starch in 60 minutes. (Chart
D464.)

The reaction with pyrogallic acid begins in rare
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the grains and 2 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 5 per cent of the total starch in 15 minutes ;
in about 4 per cent of the grains and 6 per cent of the
total starch in 30 minutes; in about 6 per cent of the
grains and 8 per cent of the total starch in 45 minutes ;
slight advance (about 6.5 per cent) of the grains and
about 10 per cent of the total starch in 60 minutes.
(Chart D465.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about 2
per cent of the entire number of grains and 3 per cent
of the total starch in 5 minutes; in about 2 per cent of
the grains and 4 per cent of the total starch in 15
minutes; in about 3 per cent of the grains and 6 per
cent of the total starch in 30 minutes ; in about 3 per
cent of the grains and 7 per cent of the total starch in
45 minutes ; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D466.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 37 per cent of
the entire number of grains and 60 per cent of the total
starch in 5 minutes; in about 67 per cent of the grains
and 95 per cent of the total starch in 15 minutes ; in about
94 per cent of the grains and over 99 per cent of the
total starcli in 30 minutes; in but parts of very rare
grains (over 99 per cent) of both the grains and total
starch in 45 minutes. (Chart D 467.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatiuization occurs in about 6 per
cent of the entire number of grains and 9 per cent of
the total starch in 5 minutes; in about 12 per cent of the
grains and 15 per cent of the total starch in 15 minutes;
in about 18 per cent of the grains and 24 per cent of the
total starch in 30 minutes; in about 23 per cent of the
grains and 35 per cent of the total starch in 45 minutes;
in about 26 per cent of the grains and 42 per cent of the
total starch in 60 minutes. (Chart D 468.)

Gelatinization begins and proceeds as in both parents,
but the distcntion and folding of the capsule at the mar-
gin is much less frequently observed. If the grains are
attacked at the margin, a clear narrow border, which is
not folded and frequently remains throughout the reac-
tion, is generally observed instead of the great distention
commonly noted for the parents. There is much greater
variation in the progress of the reaction among the differ-
ent grains than noted in either parent. A larger per-
centage of grains (chiefly the medium-sized and smaller
grains resembling those of G. tristis) are completely gela-
tinized than in G. cardinalis, but many more grains

among the globular and compound grains are much less
gelatinized than in G. cardinalis, and thus the per-
centage of total starch gelatinized is less than in that
species. The grains at the end of the experiment are
swollen, and those similar in character to both parents
are present, the grains in process of disintegration being
very few, as noted for G. cardinalis. The reactions are,
on the whole, more closely related to those of G.
cardinalis.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 5
per cent of the entire number of grains and 8 per cent
of the total starch in 5 minutes ; in about 6 per cent of
the entire number of grains and 12 per cent of the
total starch in 15 minutes; in about 7 per cent of the
entire number of grains and 15 per cent of the total
starch in 30 minutes ; in about 12 per cent of the entire
number of grains and 17 per cent of the total starch in
45 minutes; in about 16 per cent of the grains and 19
per cent of the total starch in 60 minutes. (Chart
D469.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 7 per cent of
the total starch in 5 minutes ; in about 9 per cent of the
grains and 11 per cent of the total starch in 15 minutes;
in about 11 per cent of the grains and 13 per cent of the
total starch in 30 minutes; in about 13 per cent of the
grains and 17 per cent of the total starch in 45 minutes ;
in about 15 per cent of the grains and 20 per cent of the
total starch in 60 minutes. (Chart D 470.)

The hilum is not so distinct as^in G. cardinalis, the
same as in G. tristis. The lamellce are somewhat indis-
tinct as in G. cardinalis. Gelatinization begins at the
hilum and the process is the same as in G. cardinalis,
except that there are more grains completely gelatinized,
though not so many as in G. tristis. In this reaction
G. colvillei is qualitatively closer to G. cardinalis than to
G. tristis.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 2
per cent of the grains and 9 per cent of the total starch
in 5 minutes; in about 8 per cent of the grains and 15
per cent of the total starch in 15 minutes ; in about 12
per cent of the grains and 18 per cent of the starch in
30 minutes; in about 18 per cent of the grains and 25
per cent of the total starch in 45 minutes; in about 21
per cent of the grains and 27 per cent of the total starch
in 60 minutes. (Chart D 471.)

The reaction with potassium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 3 per cent of the total starch in
15 minutes; slight advance in 30 minutes; in about 3
per cent of the grains and 4 per cent of the total starch
in 45 minutes ; little if any further advance in 60 min-
utes. (Chart D 472.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the entire number of grains and 9 per cent of the
total starch in 5 minutes ; in about 10 per cent of the
grains and 15 per cent of the total starch in 15 minutes;

684

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

in about 14 per cent of the grains and 20 per cent of the
total starch in 30 minutes; in about 16 per cent of the
grains and 22 per cent of the total starch in 45 minutes ;
in about 20 per cent of the grains and 28 per cent of the
total starch in 60 minutes. (Chart D473.)

The hilum becomes prominent as in G. cardinalis.
The lamella? appear only after gelatinization has pro-
ceeded for some distance. Gelatinization begins at the
hilum and proceeds in all respects as described under
G. cardinalis. The grains, however, are somewhat more
resistant and gelatinize less rapidly than in that starch.
The gelatinized grains are rather thick-walled and mod-
erately large, but somewhat distorted, and retain some
of the form of the untreated grain as in G. cardinalis.
In this reaction G. colvillei is closer qualitatively to G.
cardinalis than to G. tristis.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in about 4 per cent of the
grains and 9 per cent of the total starch in 15 minutes;
in about 5 per cent of the grains and 12 per cent of the
total starch in 30 minutes; in about 7 per cent of the
grains and 15 per cent of the total starch in 45 minutes ;
in about 9 per cent of the grains and 17 per cent of the
total starch in 60 minutes. (Chart D 474.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 20 per
cent of the entire number of grains and 23 per cent of
the total starch in 5 minutes; in about 58 per cent of
the grains and 59 per cent of the total starch in 15 min-
utes ; in about 79 per cent of the grains and 80 per cent
of the total starch in 30 minutes ; in about 90 per cent of
the grains and total starch in 45 minutes; in about 97
per cent of the grains and total starch in 60 minutes.
(Chart D475.)

The hilum becomes distinct and a bubble is often
formed there, quite as often as in G. cardinalis. The
lamellae are not visible. Gelatinization begins at the
hilum in the smaller and less resistant grains and also in
most of the more resistant grains; in the others at the
corners of the distal pressure facets. In this way it
shows more resemblance to G. cardinalis than to G. tristis.
The progress of gelatinization in each of the three types
of grains is the same as that described under the parents.
The gelatinized grains are large and somewhat distorted,
but retain much of their original form. There are no
differences to be noted between the gelatinized grains of
the hybrid and of the two parents. In this reaction G.
colvillei is qualitatively closer in the majority of the
grains to G. cardinalis., though in a few grains it is closer
to G. tristis.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 4 per cent of
the total starch in 5 minutes; in the same percentage
of the grains and 5 per cent of the total starch in 15
minutes ; in about 4 per cent of the grains and 6 per cent
of the total starch in 30 minutes; little if any further
change in 45 and 60 minutes. (Chart D476.)

The reaction with uranium ntirate begins in rare
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and

1 per cent of the total starch in 5 minutes ; in about the
same percentage of the grains and 2 per cent of the total
starch in 15 minutes; in about 1 per cent of the grains
and 3 per cent of the total starch in 30 minutes ; in about
the same percentage of the grains and 4 per cent of the
total starch in 45 minutes ; in about the same percentage
of both the grains and total starch in 60 minutes. (Chart
D477.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes; in about the
same percentage of the grains and 5 per cent of the total
starch in 15 minutes; in about 5 per cent of the grains
and 8 per cent of the total starch in 30 minutes; in about
10 per cent of the grains and 16 per cent of the total
starch in 45 minutes; in about 16 per cent of the grains
and 21 per cent of the total starch in 60 minutes. (Chart
D 478.)

The reaction with cobalt nitrate begins immediately
in a few smaller grains and in rare larger grains in 1
minute. Complete gelatinization occurs in about 0.5 per
cent of the entire number of grains and 1 per cent of the
total starch in 5 minutes ; in about 1 per cent of the grains
and 2 per cent of the total starch in 15 minutes; in about

2 per cent of the grains and 2.5 per cent of the total
starch in 30 minutes; little if any further advance in
45 and 60 minutes. (Chart D 479.)

The smaller grains are quickly gelatinized as in the
parents; not more than about 0.5 per cent of the larger
grains are gelatinized at the end of 60 minutes, as noted
for G. cardinalis.

The reaction with copper nitrate begins in rare grains
immediately. Complete gelatinization occurs in about 1
per cent of the grains and 2 per cent of the total starch
in 5 minutes; in about 2 per cent of the grains and 3
per cent of the total starch in 15 minutes; in about the
same percentage of the grains and a slight advance in
the total starch in 30 minutes; in about the same per-
centage of the grains and 4 per cent of the total starch
in 45 minutes; in about 3 per cent of the grains and
5 per cent of the total starch in 60 minutes. (Chart
D 480.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes; in about 4
per cent of the grains and 5 per cent of the total starch in
15 minutes; in about the same percentage of both the
grains and total starch in 30 minutes; in about 5 per
cent of the grains and 6 per cent of the total starch in
45 minutes; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D 481.)

The reaction with barium chloride begins in a few
of the smaller grains immediately. Complete gelatiniza-
tion occurs in about 0.5 per cent of the entire number of
grains and 1 per cent of the total starch in 5 minutes;
in about 1 per cent of the grains and 2 per cent of the
total starch in 15 minutes ; very little if any advance in
30 minutes; in about 2 per cent of the grains and 3 per
cent of the total starch in 45 minutes; little if any
advance in 60 minutes. (Chart D482.) A few of the
smaller grains and an occasional medium-sized grain are

GLADIOLUS — TRITONIA.

685

gelatinized, but the larger grains are little if at all
affected by the reagent.

The reaction with mercuric chloride begins in a few
of the smaller grains immediately. Complete gelatiniza-
tion occurs in about 2 per cent of the entire number of
grains and 3 per cent of the total starch in 5 minutes;

in about 3 per cent of the grains and 4 per cent of the
total starch in 15 minutes; in about 4 per cent of the
grains and 5 per cent of the total starch in 30 minutes ;
little if any advance is observed in 45 and 60 minutes.
(Chart D483.) Only the smaller grains and rare
medium-sized grains are gelatinized.

10. TRITONIA.

This genus includes over 30 species of South African
bulbous plants, only a few of which are in cultivation.
The older generic name is Montbretia, and tritonias are
commonly known by this name. The genus is closely
related to Gladiolus, and some of the species have been
classified with the latter, as, for instance, T. lineata
Ker-Gawl as G. lineatus, and T. securigera Ker-Gawl as
G. securiger.

Starches of the following parent-stocks and hybrid-
stocks were studied :

35. T. pottsii Benth. (Montbretia pottsii Baker) (seed parent) ,
T. crocosmia aurea Planch (pollen parent), and T. ci'ocos-
mceflora Lemoine (hybrid).

The specimens were obtained from E. H. Krelage and
Son, Haarlem, Holland.

35. STAKCHES OF TRITONIA POTTSII, T. CROCOSMIA

AUREA, AND T. CROCOSM^EFLORA.

TlUTONIA POTTSII (SEED PARENT).

(Plate 20, fig. 118; Charts D 484 to D 504.)

HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple and
the separated components of aggregates, with the excep-
tion of a few which either still remain in small aggre-
gates or which are permanently isolated grains. Rare
compound grains composed of 2 components are observed.
Well-defined pressure facets are present on the majority
of grains. The grains are generally regular, but some-
times irregular, and the irregularities are due to the fol-
lowing causes: (1) A small elevation located near the
distal margin; (2) the longitudinal axis may be slightly
shifted; (3) a small, concave depression, probably a
pressure facet, may be present at indefinite points on the
curved surface of a grain. The conspicuous forms of
the separated component grains are dome-shaped with
squared, pointed, or diagonal distal margin, ovoid with
squared or pointed distal margin, high bell-jar shaped,
sugar-loaf, polygonal, and nearly round with a concave
depression. The conspicuous forms of the permanently
isolated grains are nearly round, ovoid, ellipsoidal, round,
and broad triangular with rounded angles. The aggre-
gates usually consist of from 2 to 4 components of equal
or nearly equal size which are compactly arranged. Occa-
sionally they differ considerably in size, consisting, as
a rule, of 1 large and 1 small, or 1 large with 2 fair-sized
components, fitted compactly at the distal margin. The
grains are not flattened.

The hilum is a small, slightly refractive, round or
lenticular-shaped spot, which is usually single and, rarely,
may be double. A small rounded cavity is sometimes
located at the hilum. The hilum is not usually fissured,
but occasionally small clefts are found which have the
following forms : (1) A single, straight or slightly curved
diagonal or transverse line; (2) two are arranged as

soaring-bird figure; (3) two or three fissures often
extend obliquely from the hilum to the distal corners
of dome-shaped grains with squared or pointed base.
The hilum is either centric in position, or the range of
eccentricity is from 0.45 to 0.35, more often about 0.4,
of the longitudinal axis.

The lamellce are not usually distinct. Most of them
are demonstrable and are fine to moderately fine, some-
times one located at varying distances from the hilum
is coarser, more distinct, and slightly refractive. Those
directly around the hilum may form circular rings, but
a very short distance outward they tend to follow the
outline of the grain. A marginal band in which the
lamellae are usually indistinct is sometimes present. On
the large, rounded, permanently isolated grains the num-
ber is occasionally found to be 14 to 18, and on the
separated dome-shaped grains 11 to 12.

The size of the grains varies from the smaller which
are 4 by 3/*, to the larger nearly round permanently iso-
lated grains which are 34 by 32/t, and larger dome-shaped
separated components which are 28 by 28/u, in length and
breadth. The common size of the permanently isolated
grains is about 22 by 20/*, and of the dome-shaped
separated grains about 20 by 22/u, in length and breadth.

POLARISCOPIO PROPERTIES.

The figure is usually centric to slightly eccentric,
but is quite eccentric in a few grains; and is generally
distinct and clean-cut. The lines are moderately fine and
intersect both at right and oblique angles. They are
straight with broadening towards the margin in the
majority of the grains; but are moderately often bent
and occasionally bisected. Both double and multiple
figures are observed.

The degree of polarization is high (value 70). It
varies in the different grains from moderate to very high.
There is also considerable variation in the same aspect
of a grain, sometimes one quadrant being quite low.

With selenite the quadrants are usually well defined,
generally slightly unequal, and sometimes irregular. The
blue is generally pure, but the yellow is frequently not
pure throughout the entire quadrant.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains do
not color at all with the exception of a few scattered
ones which immediately become a moderate dull blue-
violet, which deepens somewhat rapidly (value 10). With
0.125 per cent Lugol's solution the grains do not color at
first, nor do they take on the least color for some time.
After heating in water until all the grains are gela-
tinized and then adding 2 per cent Lugol's solution,
the grains color a light to moderately deep indigo-blue,
some with reddish tint, and the solution becomes moder-
ately deep indigo-blue. If the preparation is boiled for
2 minutes and then treated with an excess of 2 per cent

686

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Lugol's solution, the grain-residues become a very deep
blue, many with a reddish tint ; most of the capsules color
a wine-red, with a few deep heliotrope ; and the solution
becomes a deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
and in half an h6ur they are light to moderate (value 40)
in color.

With safranin the grains color lightly at once, and
in half an hour they are light to moderate (value 40)

in color.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 73°
to 75° C., and all at 76° to 77.5° C., mean 76.7° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 7 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes; in about 22 per cent of
the grains and 26 per cent of the total starch in 15
minutes ; in about 44 per cent of the grains and 48 per
cent of the total starch in 30 minutes; in about 52 per
cent of the grains and 60 per cent of the total starch in
45 minutes; in about 60 per cent of the grains and 63
per cent of the total starch in 60 minutes. (Chart
D 484.)

The hilum becomes very prominent and a bubble is
frequently formed there No lamellas are visible A re-
fractive band is slowly formed around the margin of some
of the grains, but never appears in all. Gelatinization
begins at the distal end in those grains in which the
hilum is eccentric, in others at some point on the margin,
and in a few all around the margin. It is preceded in
every case by a deep pitting of the surface. As gela-
tinization progresses the ungelatinized starch is invaded
by fissures, and masses are broken off and then gelatinized,
finally the hilum is reached ; the bubble if present shrinks
and disappears, but the hilum itself is not observed to
swell, and the portion at the proximal end finally is
gelatinized. Because of the fact that the proximal starch
is the last to gelatinize we often find an apparent invag-
ination at the proximal, end of the gelatinized grains,
otherwise though considerably enlarged they retain much
of their original form. About two-fifths of the total
number of grains are not gelatinized at the end of 1 hour.

The reaction with chromic acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the grains and 5 per cent of the
total starch in 5 minutes; in about 6 per cent of the
grains and 50 per cent of the total starch in 15 minutes ;
in about 50 per cent of the grains and 98 per cent of the
total starch in 30 minutes ; in about 65 per cent of the
grains and 99 per cent of the total starch in 45 minutes ;
in about 95 per cent of the grains and over 99 per cent of
the total starch in 60 minutes. (Chart D 485.)

The reaction with pyrogallic acid begins immedi-
ately. Complete gelatinization occurs in about 4 per cent
of the entire number of grains and 13 per cent of the
total starch in 5 minutes; in about 28 per cent of the
grains and 54 per cent of the total starch in 15 minutes;
in about 34 per cent of the grains and 78 per cent of
the total starch in 30 minutes ; in about 43 per cent of the

grains and 91 per cent of the total starch in 45 minutes;
in about 51 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 486.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 14 per cent of the grains
and 25 per cent of the total starch in 15 minutes; in
about 30 per cent of the grains and 47 per cent of the
total starch in 30 minutes; very slight progress in 45
minutes ; in about 33 per cent of the grains and 50 per
cent of the total starch in 60 minutes. (Chart D 487.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 99 per cent of the total
starch in 5 minutes ; complete gelatinization of all grains
(100 per cent both of the grains and total starch) occurs
in 10 minutes. (Chart D 488.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 37 per
cent of the entire number of grains and 80 per cent of the
total starch in 5 minutes; in about 63 per cent of the
grains and 92 per cent of the total starch in 15 minutes ;
in about 68 per cent of the grains and 95 per cent of
the total starch in 30 minutes; in about 82 per cent of
the grains and 97 per cent of the total starch in 45 min-
utes ; in about 85 per cent of the grains and 99 per cent
of the total starch in 60 minutes. (Chart D 489.)

The hilum becomes very distinct and two canals or
fissures are projected from the hilum to the distal corners
of the pressure facets. The lamellae are not visible.
Gelatinization is often preceded by a pitted appearance
of the surface at the margin, and occasionally over the
whole grain. Gelatinization begins at the hilum, and in
most of the grains (almost immediately afterwards) at
a point on the margin, or in those grains with pressure
facets at the corners of the pressure facets. The initial
enlargement of the hilum is followed by the appearance
of fine stria radiating to the margin in every direction,
except in the one segment between the hilum and the
point on the margin which is gelatinized — here all the
starch is gelatinized. The fine strise divide the substance
of the grain into spicules, and as gelatinization proceeds
granules are broken off the ends of these until the in-
terior of the grain is filled with fine granules. The
remainder of the starch forms a broad striated band
at the margin, around the inner border of this is a row
of rather coarse granules, these and the finer granules
in the interior of the grain are gelatinized and the
striated margin is broken up into coarse granules which
finally are also gelatinized. The capsule in the meantime
is sometimes, but not often, dissolved at several points,
and the separated pieces of the margin float off and are
gelatinized separately. The gelatinized grains which
remain intact are large and considerably distorted, but
retain some of the form of the untreated grain.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 9 per cent of the
total starch in 5 minutes; in about 5 per cent of the
entire number of grains and 15 per cent of the total
starch in 15 minutes; in about 15 per cent of the entire
number of grains and 28 per cent of the total starch in
30 minutes; in about 20 per cent of the grains and 33

TRITONIA.

687

per cent of the total starch in 45 minutes; in about 28
per cent of the grains and 39 per cent of the total starch
in 60 minutes. ( Chart D 490. )

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 15 per cent of
the total starch in 5 minutes; in about 12 per cent of
the grains and 29 per- cent of the total starch in 15
minutes ; in about 16 per cent of the grains and 45 per
cent of the total starch in 30 minutes; in about 42 per
cent of the grains and 62 per cent of the total starch in
45 minutes; in about 50 per cent of the grains and 67
per cent of the total starch in 60 minutes. (Chart
D491.)

The hilum becomes moderately distinct, and the
lamella? are not visible. Gelatinization begins at the
hilum, and after the initial enlargement, fine strise
appear, radiating from the hilum to the margin. The
hilum and the grain continue to swell, and the more
resistant material is gathered at the margin in a striated
band, which, however, rapidly becomes thinner and more
nearly transparent. In some grains gelatinization be-
gins simultaneously at the hilum and at a point on the
margin, and a segment of the grain from the hilum to
the margin is rapidly gelatinized and the rest less rapidly.
The process is the same as already described. The gela-
tinized grains are large and somewhat distorted but
retain some of the form of the untreated grain.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 50
per cent of the entire number of grains and 78 per cent
of the total starch in 5 minutes; in about 60 per cent
of the grains and 85 per cent of the total starch in 15
minutes ; in about 75 per cent of the grains and 93 per
cent of the total starch in 30 minutes ; in about 80 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; in about the same percentage of grains and
97 per cent of the total starch in 60 minutes. (Chart
D 492.)

The reaction with potassium sulphide begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes; in about 2 per
cent of the grains and 7 per cent of the total starch in
15 minutes; slight advance in 30 minutes; in about 3
per cent of the grains and 8 per cent of the total starch
in 45 minutes; little if any further advance in 60 min-
utes. ( Chart D 493.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 29 per
cent of the entire number of grains and 62 per cent of
the total starch in 5 minutes; in about 44 per cent of the
grains and 77 per cent of the total starch in 15 minutes;
in about 55 per cent of the grains and 81 per cent of the
total starch in 30 minutes; in about 59 per cent of the
grains and 84 per cent of the total starch in 45 minutes ;
in about 67 per cent of the grains and 87 per cent of the
total starch in 60 minutes. (Chart D 494.)

The hilum becomes very distinct and, if a pressure
facet is present, two fissures or canals may be seen to
extend from the hilum to the distal corners of the pres-
sure facet. The lamellae are not visible, probably due to
the masses of foreign matter which cling to the grains
in this preparation. Gelatinization, which is often pre-

ceded by a pitted appearance, begins either at the hilum
alone, or at the hilum and one point on the margin simul-
taneously. The starch between these two points is rap-
idly gelatinized, and the remaining portion becomes
divided into fine spicules by striae radiating from the
hilum, the starch nearest the hilum is now broken up
into rather fine granules which separate one from another
and gelatinize, finally there remains a very much swollen
grain, one segment of which is completely gelatinized,
and the rest has at the margin a thick, finely striated
band, inside of which is a number of granules. This band
becomes gradually thinner and more transparent until
complete gelatinization of the whole grain has occurred ;
some granules, however, persist for a long time in the
interior of the grain. The gelatinized grains arc moder-
ately large and somewhat distorted, but show much of
the form of the untreated grain.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 14 per
cent of the entire number of grains and 25 per cent of
the total starch in 5 minutes; in about 25 per cent of
the grains and 34 per cent of the total starch in 15
minutes; in about 31 per cent of the grains and 54 per
cent of the total starch in 30 minutes; in about 41 per
cent of the grains and 62 per cent of the total starch in
45 minutes; in about 59 per cent of the grains and 68
per cent of the total starch in 60 minutes. (Chart
D495.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 56 per
cent of the entire number of grains and 65 per cent of
the total starch in 5 minutes ; in about 88 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
in about 98 per cent of the grains and over 99 per cent
of the total starch in 30 minutes. (Chart D 496.)

The hilum becomes distinct, and a bubble is often
formed there. The lamellas are not visible. Gelatiniza-
tion is preceded by a pitted appearance of the starch
at the distal end or, if the hilum is centric, of the
portion all around the margin. After the marginal
starch has gelatinized at various points, the remaining
inner part becomes invaded by small cracks into which
the reagent evidently penetrates, gelatinization of the
starch between these cracks ensuing in each case. When
the hilum is reached, it enlarges suddenly, and the bub-
ble, if present, swells, shrinks, and finally disappears.
The proximal starch is gelatinized, and finally a small
portion just distal to the hilum. The gelatinized grains
are moderately large and somewhat distorted, but retain
some of their original form. After one hour about 0.2
per cent of the grains are not gelatinized.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 15 per cent of
the total starch in 5 minutes; in about 10 per cent of the
grains and 19 per cent of the total starch in 15 minutes ;
in about 12 per cent of the grains and 22 per cent of the
total starch in 30 minutes; in about 20 per cent of the
entire number of grains and 26 per cent of the total starch
in 45 minutes; in about 28 per cent of the grains and
36 per cent of the total starch in 60 minutes. (Chart
D497.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 3 per

688

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

cent of the entire number of grains and 5 per cent of the
total starch in 5 minutes; in about 6 per cent of the
grains and 9 per cent of the total starch in 15 minutes ; in
about 9 per cent of the grains and 13 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and 16 per cent of the total starch in 45
minutes ; in about the same percentage of the grains and
total starch in 60 minutes. (Chart D 498.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 10 per cent of
the total starch in 5 minutes; in about 18 per cent of the
grains and 24 per cent of the total starch in 15 minutes ;
in about 26 per cent of the grains and 38 per cent of the
total starch in 30 minutes; in about 29 per cent of the
grains and 41 per cent of the total starch in 45 minutes ;
in about 38 per cent of the grains and 50 per cent of the
total starch in 60 minutes. (Chart D 499.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 3 per cent of the
grains and 7 per cent of the total starch in 5 minutes;
in about 5 per cent of the grains and 11 per cent of the
total starch in 15 minutes; in about 7 per cent of the
grains and 15 per cent of the total starch in 30 minutes;
in about the same percentage of both the grains and
total starch in 45 and 60 minutes, respectively. (Chart
D 500.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 5 per cent of
the grains and 11 per cent of the total starch in 5 min-
utes ; in about 6 per cent of the grains and 20 per cent
of the total starch in 15 minutes; in about the same
percentage of the grains and slight advance in the total
starch (about 24 per cent) in 30 minutes; in about 10
per cent of the grains and 28 per cent of the total starch
in 45 minutes; in about 13 per cent of the grains and
31 per cent of the total starch in 60 minutes. (Chart
D501.)

The reaction with cupric chloride begins imme-
diately. Complete gelatinization occurs in about 7 per
cent of the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 9 per cent of the
grains and 14 per cent of the total starch in 15 minutes ;
in about 10 per cent of the grains and 16 per cent of the
total starch in 30 minutes ; in about the same percentage
of both the grains and total starch in 60 minutes. (Chart
D 502.)

The reaction with barium chloride begins in a very
few grains immediately. Complete gelatinization occurs
in about 0.5 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; very slight
advance in 15 minutes ; in about 1 per cent of the grains
and 3 per cent of the total starch in 30 minutes; very
slight if any advance occurs in 45 and 60 minutes,
respectively. (Chart D 503.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes; in about 6
per cent of the grains and 9 per cent of the total
starch in 15 minutes; in about the same percentage
of the grains and 12 per cent of the total starch in 30
minutes; in about the same percentage of the grains and

1 3 per cent of the total starch in 45 minutes ; in about
the same percentage of the grains and 15 per cent of the
total starch in 60 minutes. (Chart D 504.)

TEITONIA CROCOSMIA AUREA (POLLEN PARENT).

(Plate 20, fig. 119; Charts D 484 to D 504.)
HISTOLOGIC PROPERTIES.

In form the majority of the grains are simple and are
the separated components of aggregates, with the excep-
tion of a few which either remain in small aggregates
or those which are permanently isolated grains; the
proportion of the last named is considerably larger than
in T. pottsii. Compound grains of 2 components are
occasionally observed; they are more numerous than in
T. pottsii. Well-defined pressure facets are present in the
majority of grains, but not so numerous as in T. pottsii.
The surface of the grains is usually regular, which is
found in a few more grains than in T. pottsii, although
the same irregularities may occur ; and in addition reticu-
lar markings are occasionally found on the large grains,
which probably are the result of pressure of small grains.
While such markings were not noted in T. pottsii, yet
they may be obscured by the foreign material that often
incrusts the larger grains of the specimen studied. The
conspicuous forms of the separated component grains
are the same as in T. pottsii, but the ovoid form with
squared or pointed end, the nearly round with concave
depression, and the high bell-jar shaped, are more numer-
ous than in T. pottsii. The conspicuous form of the
permanently isolated grains are the same as in T. pottsii,
but more of the ovoid and the triangular forms are found,
the latter being more elongated than in T. pottsii. The
aggregates usually consist of from 2 to 4 components
which may be of about equal size and compactly arranged,
as is generally found in T. pottsii; but more frequently
they consist of 1 small component adhering to the surface
of 1 large component ; the latter are much more numerous
than in T. pottsii. The grains, as in T. pottsii, are not
flattened.

The hilum is a small, round or lenticular spot, which
is more refractive than in T. pottsii. It is usually single,
but rarely double, as in T. pottsii. A small, rounded or
irregular cavity is found more frequently at the hilum
than in T. pottsii. The hilum is frequently fissured,
much more often than in T. pottsii, and the clefts are, as
a rule, deeper. The structure of the clefts is the same
as that noted for T. pottsii, with the addition of dragon-
fly, cruciate, and T-shaped figures. Fissures extending
distalward from the hilum are observed, the same as
found in T. pottsii, with addition of an occasional single,
longitudinal fissure found in ovoid grains. The hilum is
either centric or is eccentric from 0.45 to 0.25, commonly
0.35, of the longitudinal axis.

The lamellae are usually not distinct, and are demon-
strable throughout the grain in somewhat fewer grains
than in T. pottsii. Most of them are fine to moderately
fine ; when demonstrable, often one is located at varying
distances from the hilum, and is more distinct, coarser,
and slightly refractive, this being observed in a larger
proportion of grains than in T. pottsii. The lamellae
around the hilum may form circular ring's, but a short
distance outward tend to follow the outline of the- grain,
as in T. pottsii. A marginal band in which the lamellae
are refractive and usually very indistinct is observed

TRITONIA.

689

quite often, and more frequently than in T. pottsii. On
the large permanently isolated grains 14 to 16 may be
counted ; and on the larger separated grains, usually 12.
The size of the grains varies from the smaller which
are 3 by 2/t, to the larger permanently isolated ovoid
grains which are 34 by 28/u, and the separated components
which are 26 by 20/*, in length and breadth. The com-
mon size of permanently isolated grains is 25 by 18//., and
of separated grains 20 by 17 /*, in length and breadth.

POLABISCOPIC PROPERTIES.

The figure is usually centric to slightly eccentric, but
sometimes quite eccentric; and there are more grains in
which the figure is quite eccentric than in T. pottsii.
Both the character of the lines and their intersection are
similar to that of T. pottsii, but they are much less often
bent than in T. pottsii, while bisection is not observed,
although occasionally present in T. pottsii. Both double
and multiple figures are observed as in T. pottsii.

The degree of polarization is high (value 75). The
variation in the different grains is from high to very
high, with fewer of the latter than in T. pottsii. There
is much less variation in the different grains, as well as
in the same aspect of a given grain, than in T. pottsii.

With selenite the quadrants are somewhat more
clean-cut and more regular than in T. pottsii. They
are generally slightly unequal in size, as in T. pottsii.
The colors are generally pure, more often pure than in

T. pottsii.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains im-
mediately color a moderate blue-violet (value 50), which
deepens rapidly, becoming more bluish in tint; they are a
little brighter, deeper, and more bluish, and deepen
more rapidly than the few scattered grains of T. pottsii,
which show any color with this reagent. With 0.125 per
cent Lugol's solution, the grains color a light blue-violet,
which becomes bluer as it quickly deepens. After heating
in water until all the grains are gelatinized and then
adding 2 per cent Lugol's solution most of the grains
become a moderate blue, a few having a moderately deep
blue color, none with reddish tint; and the solution colors
a deep indigo-blue. There is much less variation among
the different grains, with fewer of the moderately deep
blue color, hence the mean is of the same depth, but
less reddish in tint than in T. pottsii, and the solution
is a little deeper in color. If the preparation is boiled
for 2 minutes and then treated with an excess of 2 per
cent Lugol's solution, the grain-residues are moderately
deep to very deep blue in color, some with reddish tint ;
they are not quite so deep, nor so reddish in tint, as in
T. pottsii; the solution becomes a very deep indigo-blue,
slightly deeper than in T. pottsii. The capsules vary
from a light to a deep heliotrope color, the mean is lighter
in color and less reddish in tint than in T. pottsii.

ANILINE REACTIONS.

With gentian violet the grains stain lightly at once,
and in half an hour they are light to moderate in color
(value 35), with more of the former than in T. pottsii;
hence the mean is somewhat lighter.

With safranin the grains stain lightly at once, and in
half an hour they are light to moderate in color (value
35), with more of the former than in T. pottsii; hence
the mean is somewhat lighter.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 78°
to 80° C., and all at 80° to 82° C., mean 81° C.,
or 4.3° higher than in T. pottsii.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 15 per cent of
the total starch in 5 minutes; in about 37 per cent of the
grains and 40 per cent of the total starch in 15 minutes;
in about 50 per cent of the grains and 52 per cent of
the total starch in 30 minutes; in about 58 per cent of
the grains and 62 per cent of total starch in 45 minutes;
in about 60 per cent of the grains and 66 per cent of
the total starch in 60 minutes. (Chart D 484.)

The hilum becomes very prominent, and a bubble is
nearly always formed there. The lamellae are not visible.
A broad, refractive band forms very slowly, but may be
seen around the margin of most of the grains. Gela-
tinization begins, usually, at the distal margin preceded
by a pitted appearance on the distal surface. In some
of the small grains gelatinization begins at the hilum.
Gelatinization progresses slowly from the distal margin
toward the proximal end, the ungelatinized starch, how-
ever, not being invaded by fissures, as in T. pottsii,
although the more resistant portion at the proximal end
is sometimes split into 2 or 3 pieces. In the smaller
grains little can be made out of the process except that
the hilum swells and pushes the ungelatinized starch
to the margin where it remains until gelatinized. The
gelatinized grains are large and not much distorted.

The reaction with chromic acid begins in a few grains
in half a minute. Complete gelatinization occurs in but
few grains, less than 0.5 per cent of the entire number
and 2 per cent of the total starch in 5 minutes ; in about
4 per cent of the grains and 24 per cent of the total
starch in 15 minutes; in about 13 per cent of the grains
and 54 per cent of the total starch in 30 minutes; in
about 30 per cent of the grains and 80 per cent of the
total starch in 45 minutes; in about 35 per cent of the
grains and 90 per cent of the total starch in 60 minutes.
(Chart D485.)

The reaction with pyrogallic acid begins in a few
grains in half a minute. Complete gelatinization occurs
in about 1 per cent of the entire number of grains and
2 per cent of the total starch in 5 minutes; in about
4 per cent of the grains and 9 per cent of the total starch
in 15 minutes; in about 12 per cent of the grains and
20 per cent of the total starch in 30 minutes; in about
15 per cent of the grains and 40 per cent of the total
starch in 45 minutes ; in about 20 per cent of the grains
and 50 per cent of the total starch in 60 minutes. (Chart
D486.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
0.5 per cent of the entire number of grains and 2 per cent
of the total starch in 5 minutes; in about 1 per cent of
the grains and 5 per cent of the total starch in 15 min-
utes; in about 5 per cent of the grains and 9 per cent
of the total starch in 30 minutes ; in about 5 per cent of
the grains and 12 per cent of the total starch in 45 min-
utes; about the same percentage of both the grains and
total starch in 60 minutes. (Chart D 487.)

690

DATA OF PROPERTIES OP STARCHES OP PARENT- AND HYBRID-STOCKS.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 78 per cent of
the entire number of grains and 95 per cent of the total
starch in 5 minutes; in about 92 per cent of the grains
and 99 per cent of the total starch in 10 minutes; in
about 96 per cent of the grains and over 99 per cent of
the total starch in 15 minutes. (Chart D 488.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 32 per
cent of the entire number of grains and 51 per cent of
the total starch in 5 minuntes; in about 44 per cent of
the grains and 73 per cent of the total starch in 15
minutes ; in about 62 per cent of the grains and 86 per
cent of the total starch in 30 minutes; in about 69 per
cent of the grains and 90 per cent of the total starch in
45 minutes ; in about 73 per cent of the grains and 92
per cent of the total starch in 60 minutes. (Chart
D489.)

The hilum becomes distinct as in T. pottsii, and
two canals or fissures extend from the hilum to the distal
corners of the pressure facets when these are present.
The lamellae become visible, especially toward the distal
end, but are not distinct. Gelatinization begins at the
hilum, and fine stria? radiate from the hilum to the
margin as in T. pottsii, but, differing from the process in
that starch, the space between the hilum and the distal
end becomes invaded by coarse irregular fissures and
broken up into coarse granules, and these begin to gela-
tinize ; then as the hilum enlarges a number of irregular
fissures invade the remainder of the starch at the sides
and at the proximal end. The inner portion thus in-
vaded soon gelatinizes, leaving some scattered granules,
and a striated lamellated marginal band is formed ; this
band and the granules in the interior are more distinct
than in T. pottsii. Before gelatinization is complete the
margin is dissolved in one or more places, and granules
are broken off the uugelatinized portion and float away,
until all the material is dissolved. There are few if any
completely gelatinized grains, which is different from
T. pottsii.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 0.5
per cent of the entire number of grains and 2 per cent of
the total starch in 5 minutes ; in about 1 per cent of the
grains and 5 per cent of the total starch in 15 minutes;
in about 3 per cent of the grains and 9 per cent of the
total starch in 30 minutes; in about 5 per cent of the
grains and 14 per cent of the total starch in 45 minutes ;
in about 7 per cent of the grains and 20 per cent of the
total starch in 60 minutes. (Chart D 490.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 9 per cent of the
total starch in 5 minutes; in about 5 per cent of the
entire number of grains and 12 per cent of the total
starch in 15 minutes; in about 11 per cent of the entire
number of grains and 18 per cent of the total starch
in 30 minutes; in about 16 per cent of the grains and
22 per cent of the total starch in 45 minutes; in about
20 per cent of the grains and 27 per cent of the total
starch in 60 minutes. (Chart D491.)

The hilum becomes more distinct than in T. pottsii,
and the lamella are visible but not very distinct. Gela-
tinization begins at the hilum as in T. pottsii, but

never at the hilum and the margin simultaneously as in
that species, but the process of gelatinization is the same
except that the strias radiating from the hilum are more
distinct than in T. pottsii, and there is a smaller number
of quickly reacting grains, very few reaching the point
of complete gelatinization. The gelatinized grains are
swollen and somewhat distorted, but retain more of the
form of the untreated grain than do those of T. pottsii.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 11
per cent of the entire number of grains and 33 per cent
of the total starch in 5 minutes; in about 16 per cent
of the grains and 57 per cent of the total starch in 15
minutes ; in about 40 per cent of the grains and 75 per
cent of the total starch in 30 minutes; in about 53 per
cent of the grains and 82 per cent of the total starch in
45 minutes; in about 58 per cent of the grains and 86
per cent of the total starch in 60 minutes. (Chart
D492.)

The reaction with potassium sulphide begins in a
few grains in half a minute. Complete gelatinization
was not observed in any of the grains and in 0.5 per cent
of the total starch in 5 minutes; complete gelatinization
is observed in but rare grains, less than 0.5 per cent of
the entire number, and 1 per cent of the total starch in
15 minutes; slight advance in the total starch in 30
minutes ; still in less than 0.5 per cent of the grains and
2 per cent of the total starch in 45 minutes ; about the
same in 60 minutes. (Chart D 493.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the grains and 16 per cent of the total starch
in 5 minutes ; in about 10 per cent of the grains and 33
per cent of the total starch in 15 minutes; in about 20
per cent of the grains and 50 per cent of the total starch
in 30 minutes; in about 26 per cent of the grains and
56 per cent of the total starch in 45 minutes ; in about
30 per cent of the grains and 58 per cent of the total
starch in 60 minutes. (Chart D 494.)

The hilum becomes still more distinct than in T.
pottsii, and in some of the grains with pressure facets
on the margin 2 fissures leading from the hilum to the
corners of these pressure facets are observed. The
lamellffi, unlike those of T. pottsii, become distinct.
Gelatinization begins at the hilum, and in many less
grains than in T. pottsii at the margin and at the hilum
simultaneously. The progress of gelatinization is essen-
tially the same as in T. pottsii, except that the granules
formed near the hilum are larger and more numerous,
and the spicules into which the remaining starch is
broken are not so fine as in that starch.

The gelatinized grains are considerably swollen and
somewhat distorted, but retain much of the form of the
untreated grain. There is no difference noted between
this starch and that of T. pottsii in this respect.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the entire number of grains and 4 per cent of
the total starch in 5 minutes ; in about 4 per cent of the
grains and 13 per cent of the total starch in 15 minutes;
in about 11 per cent of the grains and 22 per cent of the
total starch in 30 minutes; in about 18 per cent of the
grains and 27 per cent of the total starch in 45 minutes;

TRITONI A.

691

in about 22 per cent of the grains and 29 per cent of the
total starch in 60 minutes. (Chart D 495.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 11 per
cent of the entire number of grains and 20 per cent of
the total starch in 5 minutes ; in about 49 per cent of the
grains and 60 per cent of the total starch in 15 minutes;
in about 92 per cent of the grains and 95 per cent of the
total starch in 30 minutes. (Chart D 496.)

The hilum becomes distinct and a bubble is often
formed there. The lamellae are not visible. Gelatiniza-
tion is preceded by a pitted appearance as in T. pottsii,
and usually begins at the distal margin, but in some of
the small grains at the hilum. Gelatinization progresses
smoothly without any of the cracks or fissures noted
under T. pottsii, and the proximal end is usually the
most resistant instead of the portion immediately dis-
tal to the hilum as in T. pottsii. The gelatinized grains
are considerably swollen, and are distorted, and do not
show much resemblance to the form of the untreated
grains.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 0.5 per
cent of the entire number of grains and 3 per cent of the
total starch in 5 minutes; in about 3 per cent of the
grains and 5 per cent of the total starch in 15 minutes ;
in about 6 per cent of the grains and 10 per cent of
the total starch in 30 minutes; in about 8 per cent of
the grains and 14 per cent of the total starch in 45
minutes; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D497.)

The reaction with uranium nitrate begins in rare
grains in half a minute. Complete gelatinization was not
observed in any of the grains and 1 per cent of the
total starch is gelatinized in 5 minutes; complete gela-
tinization occurs in about 1 per cent of the entire num-
ber of grains and 3 per cent of the total starch in 15
minutes; in about the same percentage of the grains
and 4 per cent of the total starch in 30 minutes; in
about 2 per cent of the grains and 5 per cent of the
total starch in 45 minutes ; in about the same percentage
of both the grains and total starch in 60 minutes. (Chart
D498.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 2 per
cent of the grains and 3 per cent of the total starch in 5
minutes; in about 5 per cent of the grains and 8 per
cent of the total starch in 15 minutes; in about 12 per
cent of the grains and 23 per cent of the total starch
in 30 minutes; in about 23 per cent of the grains and
33 per cent of the total starch in 45 minutes ; in about
33 per cent of the grains and 43 per cent of the total
starch in 60 minutes. (Chart D 499.)

The reaction with cobalt nitrate begins in a few
grains in half a minute. Complete gelatinization occurs
in but rare grains, less than 0.5 per cent of the entire
number and about 1 per cent of the total starch in 5
minutes; in about 1 per cent of the grains and 2 per cent
of the total starch in 15 minutes; in the same percentage
of the grains and 3 per cent of the total starch in 30
minutes; in the same percentage of the grains and 4 per
cent of the total starch in 45 minutes; about the same
in 60 minutes. (Chart D 500.)

The reaction with copper nitrate begins in rare
grains immediately. Complete gelatinization occurs in
about 1 per cent of the grains and 5 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 6 per cent of the total starch in 15 minutes ;
in about 3 per cent of the grains and 7 per cent of the
total starch in 30 minutes ; in about the same percentage
of grains and slight advance in the total starch in 45
minutes; very slight advance in the grains and about
8 per cent of the total starch in 60 minutes. (Chart
D501.)

The reaction with cupric chloride begins in rare
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 5 per cent of the total starch in
15 minutes ; in about 3 per cent of the grains and 6 per
cent of the total starch in 30 minutes; in about 4 per
cent of the grains and 7 per cent of the total starch in
45 minutes ; in about 5 per cent of the grains and 8 per
cent of the total starch in 60 minutes. (Chart D 502.)

The reaction with barium chloride begins in very
rare grains in 2 minutes. Complete gelatinization was
not observed in any of the grains and has begun in but
few with a slight gelatinization around the hilum in 5
minutes ; complete gelatinization was not observed in any
grains and about 1 per cent of the total starch gelatinized
in 15 minutes ; very slight in any further advance in 30,
45, and 60 minutes, respectively. (Chart D 503.)

The reaction with mercuric chloride begins in rare
grains in 1 minute. Complete gelatinization was not
observed in any of the grains but in 1 per cent of the
total starch in 5 minutes; in about 0.5 per cent of the
entire number of grains and 2 per cent of the total
starch in 15 minutes; in about 2 per cent of the grains
and 3 per cent of the total starch in 30 minutes; in
about the same percentage of the grains and 4 per cent
of the total starch in 45 minutes; in about the same
percentage of both the grains and the total starch in
60 minutes. (Chart D 504.)

TRITONIA OROCOSM^EFLORA (HYBRID).

(Plate 20, fig. 120; Charts D 484 to D 504.)

HISTOLOQIC PROPERTIES.

In form the majority of the grains are simple, and
are separated components of aggregates, with the excep-
tion of a few which still either remain in small aggre-
gates or are permanently isolated grains. The proportion
of the latter is about as in T. pottsii, but considerably
smaller than in T. crocosmia aurea. Bare compound
grains composed of 2 components are observed as fre-
quently as in T. pottsii, but less frequently than in T.
crocosmia aurea. Well-defined pressure facets are pres-
ent on the majority of the grains. Since the proportion
of separated grains is as large as in T. pottsii, the pres-
sure facets are as frequently observed as in that species,
but are more numerous than in T. crocosmia aurea.
The surface of the grain is generally regular, in some-
what more grains than in T. pottsii and in approxi-
mately the same number as in T. crocosmia aurea. The
same forms of irregularities as noted for both parents
have been observed. The conspicuous forms of the sepa-
rated grains are the same as in both parents, but the
high bell-jar shaped and the ovoid with squajed end are

692

DATA OF PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

somewhat more numerous than in T. pottsii, but not
quite so frequently observed as in T. crocosmia aurea.
The conspicuous forms of the permanently isolated
grains are the same as in both parents, but more of the
ovoid are found than in T. pottsii, and the same number
as in T. crocosmia aurea. The small aggregates have the
same structure and number of components as noted for
both parents, but they more often consist of 1 large
and 1 small than in T. pottsii, but the same as in T. cro-
cosmia aurea. The grains, as in the parents, are not
flattened. This starch is somewhat closer T. crocosmia
aurea in form, although there are but slight differences
to be noted between the three.

The kilum is a small, round or lenticular spot which
is more refractive than in T. pottsii, and the same as in
T. crocosmia aurea. Double hila are rarely observed,
as in both parents. A small, rounded cavity is more fre-
quently observed than in T. pottsii and as frequently as
in T. crocosmia aurea. The hilum is frequently fissured,
more often than in T. pottsii, and as frequently as in
T. crocosmia aurea. The structure of the fissures is
similar to those of both parents, being much more varied
and deeper than in T. pottsii, and as prominent as in
T. crocosmia aurea. Fissures extending distalward from
the hilum are more numerous, but of similar struc-
ture to those of both parents. The hilum is either
centric or eccentric from 0.45 to 0.3, commonly about
0.4, of the longitudinal axis. In eccentricity of the
hilum, T. crocosma 'flora is nearer T. pottsii, but in every
other characteristic it is nearer T. crocosmia aurea.

The lamellce are not usually distinct, but are demon-
strable throughout the entire grain as often as in T.
pottsii, and somewhat more often than in T. crocosmia
aurea. The structure and the arrangement are the same
as noted for both parents, but the single coarse lamella
and the marginal band are more prominent than in
T. pottsii, but .not as markedly so as in T. crocosmia
aurea. The number on the larger permanently isolated
grains may be from 16 to 18, and on the larger separated
grains usually 12. In the character of the lamella? T.
crocosmceflora is somewhat nearer to T. pottsii, although
there are very few and minor differences to be noted
between the grains of the three starches.

The size of the grains varies from the smaller which
are 3 by 2/*, to the larger permanently isolated grains
which are 32 by 27/*, and the larger dome-shaped separ-
ated components which are 28 by 22/t, in length and
breadth. The common size of the permanently isolated
grains is about 22 by 20/j. and of the separated about 20 by
20/i, in length and breadth. In size T. crocosmceflora is
nearer to T. pottsii than to T. crocosmia aurea.

POLABISCOPIC PROPERTIES.

The figure is usually centric to slightly eccentric, but
is quite eccentric in somewhat more grains than in T.
pottsii, but in fewer than in T. crocosmia aurea. The
lines are moderately fine and also intersect as in both
parents ; while they are straight with broadening towards
the margin in the majority of the grains, yet they are
moderately often bent and occasionally bisected as in
T. pottsii, but more often than in T. crocosmia aurea.
Both double and multiple figures are observed as in both
parents.

The degree of polarization is high (value 67). The
grains vary from moderate to very high, with fewer
of the latter than in both parents, the mean being there-
fore slightly lower than in T. pottsii; and there is more
variation in the different grains, with the mean lower
than in T. crocosmia aurea. There is also considerable
variation in the same aspect of a grain, as in T. pottsii,
and more than in T. crocosmia aurea.

With selenite the quadrants are usually well defined,
generally slightly unequal in size, and sometimes irregu-
lar, about as in T. pottsii, but neither quite so clean-cut
nor so regular as in T. crocosmia aurea. The blue is
generally pure, but the yellow is frequently not pure
throughout the entire quadrant, the same as in T. pottsii,
but not so pure as in T. crocosmia aurea.

In the degree of polarization, the character of the
figure, and the reaction with selenite, T. crocosmceflora
is closer to T. pottsii than to T. crocosmia aurea.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution most of the
grains immediately color a light reddish violet (value
25), which deepens somewhat rapidly with considerable
variation in the different grains, while a few remain color-
less, and with much more variation than in both parents.
The color is lighter and more reddish than that of the
few grains of T. pottsii which show any reaction with
this reagent; but the mean is considerably deeper, since
most of the grains remain colorless in T. pottsii. The
color is much lighter and is more reddish than in T.
crocosmia aurea. With 0.125 per cent Lugol's solution,
most of the grains remain colorless, while a few scat-
tered grains are a light blue-violet which quickly deepens
with a more bluish tint ; the majority are colorless as are
a few grains of T. pottsii, while the scattered grains are
of the same depth and tint as in T. crocosmia aurea.
After heating in water until all the grains are gelatinized
and then adding a 2 per cent Lugol's solution, the gelatin-
ized grains become moderately deep blue, some with red-
dish tint, deeper but near the tint of T. pottsii, and
deeper and more reddish in tint than in T. crocosmia
aurea. The solution becomes a deep indigo-blue, some-
what deeper than in T. pottsii, and as deep as in T. cro-
cosmia aurea. If the preparation is boiled for 2 minutes
and then treated with an excess of 2 per cent Lugol's
solution, the grain-residues become a moderate to deep
blue, many with reddish tint, not so deep as in either
parent, but as red as in T. pottsii and redder than in
T. crocosmia aurea. The capsules color a deep heliotrope
to wine-red, less of the latter coloring than in T. pottsii,
hence the color is not quite so deep nor so reddish as in
that species, but somewhat deeper and more reddish than
in T. crocosmia aurea. Qualitatively and quantitatively
the reaction with iodine shows a closer relationship to
T. pottsii than to T. crocosmia aurea.

ANILINE REACTIONS.

With gentian violet the grains immediately stain
lightly at once and in half an hour they are light to
moderately colored (value 40), the same as in T. pottsii,
but deeper than in T. crocosmia aurea.

With safranin the grains immediately color lightly
and in half an hour they are light to moderate in color
(value 45), with a larger proportion of the latter than

TRITONIA.

693

in both parents, and consequently the mean is deeper than
in cither parent.

In the reactions with aniline stains, T. crocosmceflora
is closer to T. pottsii than to T. crocosmia aurea.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 74 to
76° C., and all at 76 to 78° C., mean 77° C. The tem-
perature of gelatinizatiou though intermediate is very
much closer to T. pottsii (mean 76.7°) than to T. crocos-
mia aurca (mean 81°).

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the entire number of grains and 8 per cent of the
total starch in 5 minutes; in about 16 per cent of the
grains and 20 per cent of the total starch in 15 minutes;
in about 20 per cent of the grains and 22 per cent of the
total starch in 30 minutes; in about 24 per cent of the
grains and 29 per cent of the total starch in 45 minutes ;
in about 28 per cent of the grains and 30 per cent of the
total starch in 60 minutes. (Chart D 484.)

The hilum becomes very prominent and a bubble is
frequently formed there. No lamellas are visible. A
narrow, refractive band is formed slowly about the mar-
gins of some of the grains. Gelatinization usually begins
at the distal margin, preceded by a pitted appearance as
in the parents. In the smaller grains gelatinization be-
gins at the hilum, and in a very few others around the
entire margin. Gelatinization progresses very much as in
both parents, except that the fissures which invade the
ungelatinized starch are not so extensive. In the smaller
grains it progresses as described under T. crocosmia
aurea. The gelatinized grains are much swollen and
more distorted than those of T. crocosmia aurca, and
more like those of T. pottsii, but are less distorted in
some cases.

In this reaction T. crocosmceflora shows a closer re-
semblance qualitatively to T. crocosmia aurea, than to
T. pottsii.

The reaction with chromic acid begins in a few grains
in half a minute. Complete gelatinization occurs in
about 1 per cent of the grains and 5 per cent of the total
starch in 5 minutes; in about 4 per cent of the grains
and 36 per cent of the total starch in 15 minutes; in
about 38 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 49 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 94 per cent of the grains and over 99 per cent
of the total starch in 60 minutes. (Chart D 485.)

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 2 per cent of
the grains and 7 per cent of the total starch in 5 min-
utes; in about 22 per cent of the grains and 40 per cent
of the total starch in 15 minutes ; in about 24 per cent of
the grains and 62 per cent of the total starch in 30
minutes ; in about 37 per cent of the grains and 73 per
cent of the total starch in 45 minutes ; in about 44 per
cent of the grains and 90 per cent of the total starch in
60 minutes. (Chart D 486.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 12 per cent of the total starch

in 5 minutes; in about 16 per cent of the grains and
32 per cent of the total starch in 15 minutes ; in about
26 per cent of the grains and 62 per cent of the total
starch in 30 minutes ; in about 29 per cent of the grains
and 68 per cent of the total starch in 45 minutes; in
about the same percentage of the grains and 70 per cent
of the total starch in 60 minutes. (Chart D 487.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and over 99 per cent of the
total starch in 5 minutes; complete gelatinization (100
per cent) occurs in all grains in 10 minutes. (Chart
D 488.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 38 per
cent of the entire number of grains and 78 per cent of
the total starch in 5 minutes; in about 71 per cent of the
grains and 81 per cent of the total starch in 15 minutes;
in about 73 per cent of the grains and 93 per cent of the
total starch in 30 minutes; in about 78 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 80 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart I) 489. )

The hilum becomes distinct as in T. pottsii, and 2
canals are formed as in that starch. The lamella? are
more distinct than in T. crocosmia aurea; in T. pottsii
they did not appear. Gelatinization begins at the hilum
and the process closely resembles that described under
both the parents, although the striae and the interior
granules are distinct as in T. crocosmia aurea. The
capsule is also more apt to be dissolved in various places,
and the separate pieces to dissolve later, than in T.
pottsii, but not so frequently as in T. crocosmia aurea.
The gelatinized grains are much swollen and consider-
ably distorted, but retain some of the form of the un-
treated grain. In this reaction T. crocosmceflora shows
a closer resemblance, qualitatively, to T, crocosmia aurea
than to T. pottsii.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 7 per cent of the
total starch in 5 minutes; in about 4 per cent of the
grains and 12 per cent of the total starch in 15 minutes;
in about 5 per cent of the grains and 17 per cent of the
total starch in 30 minutes; in about 7 per cent of the
grains and 23 per cent of the total starch in 45 minutes ;
in about 12 per cent of the grains and 33 per cent of the
total starch in 60 minutes. (Chart D 490.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinizatiou occurs in about 5 per
cent of the entire number of grains and 10 per cent of the
total starch in 5 minutes; in about 14 per cent of the
grains and 20 per cent of the total starch in 15 minutes ;
in about 28 per cent of the grains and 39 per cent of the
total starch in 30 minutes; in about 36 per cent of the
grains and 50 per cent of the total starch in 45 minutes ;
in about 45 per cent of the grains and 61 per cent of the
total starch in 60 minutes. (Chart D 491.)

The hilum becomes as distinct as in T. crocosmia
aurea, and the lamellae are sometimes visible, but not so
frequently as in T. crocosmia aurea. Gelatinization be-
gins at the hilum and sometimes simultaneously at the
hilum and at a certain point on the margin as in T.
pottsii, but not so frequently as in that starch. The

694

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

process of gelatinization is nearly the same as in the
parents. The grains are less quickly reacting than in
T. pottsii, but more than T. crocosmia aurea. The gela-
tinized grains are large and somewhat distorted, but
retain some of the form of the untreated grain. In this
reaction T. crocosmceflora shows a closer resemblance,
qualitatively, to T. crocosmia aurea than to T. pottsii.
The three starches resemble one another closely.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
31 per cent of the entire number of grains and 69 per
cent of the total starch in 5 minutes; in about 62 per
cent of the grains and 86 per cent of the total starch in
15 minutes; in about 79 per cent of the grains and 93
per cent of the total starch in 30 minutes; in about 82
per cent of the grains and 95 per cent of the total starch
in 45 minutes; in about 86 per cent of the grains and
97 per cent of the total starch in 60 minutes. (Chart
D 492.)

The reaction with potassium sulphide begins in a
few grains immediately. Complete gelatinization occurs
only in rare grains, less than 0.5 per cent of the entire
number of grains and 1 per cent of the total starch in 5
minutes ; slight advance in 15 minutes ; still in less than
0.5 per cent of the grains and 2 per cent of the total
starch in 30 minutes; slight advance in 45 minutes;
still in less than 0.5 per cent of the grains and 4 per cent
of the total starch in 60 minutes. (Chart D 493.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the grains and 60 per cent of the total starch in
5 minutes; in about 42 per cent of the grains and 71
per cent of the total starch in 15 minutes; in about 46
per cent of the grains and 77 per cent of the total starch
in 30 minutes; in about 51 per cent of the grains and
89 per cent of the total starch in 45 minutes; in about
63 per cent of the grains and 91 per cent of the total
starch in 60 minutes. (Chart D 494.)

The hilum becomes distinct as in T. pottsii, and the
lamella? are distinct in some grains but not in others,
some resembling T. pottsii and others T. crocosmia aurea.
Gelatinization begins at the hilum, and in slightly more
grains at the hilum and margin simultaneously than in
T. crocosmia aurea, but less than in T. pottsii. The
process of gelatinization is nearly the same as in T.
crocosmia aurea, only somewhat more rapid. The gela-
tinized grains are large and somewhat distorted as in
both the parents. In this reaction T. crocosmmflora shows
a closer resemblance, qualitatively, to T. crocosmia aurea
than to T. pottsii.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 3 per
cent of the entire number of grains and 16 per cent of the
total starch in 5 minutes; in about 13 per cent of the
grains and 29 per cent of the total starch in 15 minutes;
in about 32 p*er cent of the grains and 42 per cent of the
total starch in 30 minutes; in about 40 per cent of the
grains and 60 per cent of the total starch in 45 minutes ;
in about 52 per cent of the grains and 65 per cent of the
total starch in 60 minutes. (Chart D 495.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 50
per cent of the entire number of grains and 60 per cent
of the total starch in 5 minutes; in about 92 per cent

of the grains and 90 per cent of the total starch in 15
minutes; in about 97 per cent of the grains and over 99
per cent of the total starch in 30 minutes. (Chart
D496.)

The hilum becomes distinct and a bubble is often
formed there. The lamellae are not visible. Gelatiniza-
tion, which is preceded by a pitted appearance as noted
under the two parents, begins at the hilum in a few
grains, and at the corners of the distal pressure facets
in most of the grains. It progresses in the same way
as noted in T. crocosmia aurea. The gelatinized grains
are also large and distorted as in that starch. In this
reaction T. crocosmceflora shows a closer resemblance,
qualitatively, to T. crocosmia aurea than to T. pottsii.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 0.5 per
cent of the grains and 6 per cent of the total starch in
5 minutes; in about 2 per cent of the grains and 11 per
cent of the total starch in 15 minutes ; in about 5 per
cent of the grains and 16 per cent of the total starch in
30 minutes; in about 10 per cent of the grains and 23
per cent of the total starch in 45 minutes ; in about 15
per cent of the grains and 31 per cent of the total starch
in 60 minutes. (Chart D497.)

The reaction with uranium nitrate begins in a few
grains in half a minute. Complete gelatinization was
not observed in any of the grains and 1 per cent of the
total starch was gelatinized in 5 minutes ; complete gela-
tinization occurs in about 2 per cent of the entire num-
ber of grains and 6 per cent of the total starch in 15
minutes ; in about 4 per cent of the grains and 7 per cent
of the total starch in 30 minutes; slight advance in
gelatinization in 45 minutes ; in about 5 per cent of the
grains and 8 per cent of the total starch in 60 minutes.
(Chart D498.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 12 per cent of the
total starch in 5 minutes; in about 16 per cent of the
grains and 26 per cent of the total starch in 15 minutes ;
in about 25 per cent of the grains and 43 per cent of the
total starch in 30 minutes; in about 30 per cent of the
grains and 51 per cent of the total starch in 45 minutes;
in about 40 per cent of the grains and 60 per cent of the
total starch in 60 minutes. (Chart D 499.)

The reaction with cobalt nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and 1
per cent of the total starch in 5 minutes ; in about 1 per
cent of the grains and 2 per cent of the total starch in
15 minutes; in about the same percentage of the grains
and 3 per cent of the total starch in 30 minutes ; in about
2 per cent of the grains and 4 per cent of the total starch
in 45 minutes; in about the same percentage of the grains
and 6 per cent of the total starch in 60 minutes. (Chart
D500.)

The reaction with copper nitrate begins in rare grains
immediately. Complete gelatinization occurs in about 1
per cent of the entire number of grains and 6 per cent
of the total starch in 5 minutes; in about 3 per cent of
the grains and 15 per cent of the total starch in 15 min-
utes; in about 3 per cent of the grains and 17 per cent
of the total starch in 30 minutes; in about 6 per cent of

TRITONIA— BEGONIA.

695

the grains and 18 per cent of the total starch in 45
minutes; in about 7 per cent of the grains and 21 per
cent of the total starch in 60 minutes. (Chart D 501.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 5 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes; in about 6 per cent of the grains and
11 per cent of the total starch in 15 minutes; in about
7 per cent of the grains and 12 per cent of the total
starch in 30 minutes; in about 9 per cent of the grains
and 15 per cent of the total starch in 45 minutes; in
about the same percentage of both the grains and total
starch in 60 minutes. (Chart D 502.)

The reaction with barium chloride begins in rare
grains in 1 minute. Complete gelatinization was not
observed in any of the entire number of grains and
0.5 per cent of the total starch in 5 minutes; still no

complete gelatinization noted and 1 per cent of the
total starch in 15 minutes; very slight if any advance
in 30 minutes; complete gelatinization occurs in but
rare grains, less than 0.5 per cent of the grains and 2
per cent of the total starch in 45 minutes; no apparent
advance in 60 minutes. (Chart D 503.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and
3 per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 6 per cent of the total starch in
15 minutes; in about 3 per cent of the grains and 9 per
cent of the total starch in 30 minutes; in about 4 per
cent of the grains and 10 per cent of the total starch
in 45 minutes ; in about the same percentage of the grains
and 11 per cent of the total starch in 60 minutes. (Chart
D 504.)

11. BEGONIA.

This genus includes about 350 species, together with
hundreds or thousands of garden varieties and a consider-
able list of hybrids. It has been divided horticulturally
into four groups — the fibrous-rooted, semituberous, tu-
berous, and rex or ornamental-leaved. They are readily
hybridized, and members of different groups have been
crossed, as for instance, semituberous and tuberous, and
semituberous and rex. In this research the starches from
four sets of parent-stocks and hybrids were studied, the
crosses being between B. socotrana Hook, (semituberous)
and garden varieties of the tuberous group. B. socotrana
is the pollen parent in each set. The specimens were
obtained from the growers, James Veitch and Sons,
London.

36. B. single crimson scarlet (seed parent), B. socotrana

pollen parent), and B. inrs. heal (hybrid), page 695.

37. B. double light rose (seed parent), B. socotrana .(pollen

parent), and li. ensign (hybrid), page 702.

38. B. double white (seed parent), B. socotrana (pollen

parent), and B. Julius (hybrid), page 708.

39. B. double dark rose (seed parent), B. socotrana (pollen

parent), and B. success (hybrid), page 713.

Examinations were made in full of only the first set.
In the other sets the reaction-intensity studies were re-
stricted to the reactions with polarization, iodine, gentian
violet, safranin, temperature of gelatinization, chloral
hydrate, chromic acid, pyrogallic acid, nitric acid, and
strontium nitrate. The limitations in the latter were
owing to the closeness of the reactions of the seed parents
in all of the remaining reactions, excepting only those
with cobalt nitrate, barium chloride, and mercuric
chloride.

3G. STARCHES OF BEGONIA SINGLE CEIMSON SCAKLET,

B. SOCOTRANA, AND B. MRS. HEAL.

Starch of Begonia socotrana (pollen parent) is de-
scribed on pages 704 to 707.

BEGONIA SINGLE CRIMSON SCARLET (SEED PARENT).

(Plate 21. fig. 121; Charts D 505 to D 526.)

HISTOLOOIC PBOPEBTIES.

In form the grains are almost solely simple and iso-
lated, a compound grain or an aggregate being occasion-
ally seen. The compound grains belong to one type:
2 small grains, each consisting of a hilum and 1 or 2

lamellae, both surrounded by 30 or more common second-
ary lamella?, and attached to the proximal end of a large,
elongated grain. The aggregates consist of 2 or 3 small,
equal-sized grains, linearly or pyramidally arranged.
The grains are moderately often irregular, and the irreg-
ularities are due to the following causes: (1) A set of
secondary lamella? whose longitudinal axis is at an angle
of varying size with that of the primary set; (2) 1 or 2
rather small rounded protuberances from the sides or
the proximal end; (3) a deviation of the axis and a
consequent bending of the grain; (4) a greater develop-
ment of either distal or proximal end than of the rest
of the grain. In many of the grains the secondary
formation is so much greater than the primary deposit
that the latter appears as a small grain embedded in the
proximal part of a large grain, which is often of the same
but not infrequently of a very different shape. The
conspicuous forms are rather broad elliptical, ovoid,
round, and nearly round. The additional forms are rod-
shaped, pyriform, and triangular. The few very broad
forms are somewhat flattened, and when viewed on edge
appear to have an elongated elliptical shape.

The hilum is a rather indistinct, small, round spot
which is rarely fissured. When fissuring occurs, the
fissures have the following forms : ( 1 ) A single, short,
straight line transversely or obliquely placed; (2) an
irregularly stellate arrangement of several fissures. The
hilum is eccentric from 0.3 to 0.17, usually 0.25, of the
longitudinal axis.

The lamella; are usually fine and not very distinct.
There is often one distinct, coarse, refractive lamella near
the hilum, and another outlining the primary grain, if
the grain has both primary and secondary starch for-
mations. In addition there are often 3 or 4 broad refrac-
tive lamellae which divide the fine lamelloe into bands of
varying breadth. The lamella? are more distinct near the
distal end than near the hilum, and less distinct in the
primary than in the secondary starch. The number on
the grains can not be determined.

In size the grains vary from the smaller which are
4 by 4;u, to the larger which are 30 by 16/i, in length and
breadth. The common sizes are 20 by 13/j. and 18 by 14/*.

Comparison of the histologic properties between B.
socotrana and B. single crimson scarlet shows :

696

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Form. — No compound grains or aggregates, such as
occur in B. single crimson scarlet, are seen in B. soco-
trana. The grains are not so often irregular as in B.
single crimson scarlet, but the irregularities are usually
more marked. The irregularities are due to the same
causes as in B. single crimson scarlet, and also very
commonly to: (1) 1 to 3 large or small, rounded or
pointed protuberances from the proximal end or sides.
The grains are much more elongated, and there are very
few of the round forms, common in B. single crimson
scarlet.

The hilum is somewhat distinct and somewhat more
often fissured. The fissures have the same forms as in
B. single crimson scarlet, and in addition: (1) A some-
what branched Y form; (2) a flying-bird form. The
hilum is usually eccentric 0.18 of the longitudinal axis,
which is 0.07 more eccentric than in B. single crimson
scarlet.

The lamellae are somewhat more distinct and less
regular than in B. single crimson scarlet. There is
never a very coarse, refractive lamella near the hilum,
or one outlining the primary starch in the grain which
consists of both primary and secondary starch deposits.
Otherwise the characteristics and the arrangement are
the same.

In size the grains are larger, the larger grains being
22p, longer and 6/t broader, and the common sizes 12/*
longer and 1/x broader and 12/i. longer and 7/j. broader
respectively than the corresponding common forms of
B. single crimson scarlet.

POLABISCOPIC PROPERTIES.

The figure is distinct and usually well defined. The
lines are usually thin, but may be thick especially near
the margin. They cross at an acute angle which does
not vary greatly in size in the different grains. They are
sometimes considerably bent, but usually are not bent,
and are often bisected or even divided into 3 or 4 lines
near the margin. The figure sometimes has the form of
a conjugate hyperbola.

The degree of polarization varies from moderately
high to high (value 60). There is very little variation
in a given aspect of the individual grains.

With selenite the quadrants are usually clear-cut, but
in a moderate number of grains they are not. They
are unequal in size and usually regular but sometimes
very irregular in shape. The colors are usually pure,
except for a few, which have a greenish tinge.

Comparison of the polariscopic properties between
B. socotrana and B. single crimson scarlet shows :

The figure is as distinct and better defined than^in
B. single crimson scarlet. The lines are always thin
and not so often or so much bent, or bisected, or other-
wise subdivided, as in B. single crimson scarlet. Figures
in the form of a conjugate hyperbola are never seen.

The degree of polarization varies from moderately
high to high (value 60), the same as in B. single crimson
scarlet.

With selenite the quadrants are more often well
defined, more unequal in size, and less often irregular in
shape. The colors are usually pure and about the same
number of grains have a greenish tinge as in B. single
crimson scarlet.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue- violet (value 45). The color
deepens rapidly until it is very deep and has assumed
more of a bluish tint. With 0.125 per cent Lugol's solu-
tion, the grains all color a light violet tinged with blue,
and the color deepens with moderate rapidity until it is
deep and has assumed more of a bluish tint. After heat-
ing in water until the grains are all gelatinized, the gela-
tinized grains all color a deep indigo, and the solution
a moderate to deep indigo. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2 per
cent Lugol's solution, the grain-residues are usually only
colored in the capsules, but a few are colored a moderate
indigo; the capsules are all colored a moderate violet;
and the solution a very deep indigo.

Comparison of the iodine reactions between B. soco-
trana and B. single crimson scarlet shows:

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
30), 15 units less than in B. single crimson scarlet.
With 0.125 per cent Lugol's solution the grains are
colored a very light violet, much less than in B. single
crimson scarlet. After heating in water until all the
grains are completely gelatinized, the grains are colored
less and the solution more than in B. single crimson scar-
let. If the preparation is boiled for 2 minutes and then
treated with an excess of 2 per cent Lugol's solution, all
the grain-residues are more colored, the capsules more
and the solution somewhat less deeply colored, than in
B. single crimson scarlet.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly at
once, and in half an hour they are light to moderately
colored (value 45), most of the grains are colored moder-
ately, a few are light to moderate, and a few moderate
to high.

With safranin the grains all color very lightly at
once, and in half an hour they are moderately to deeply
colored (value 60). Most of the grains are moderately
to deeply colored — a few moderately, and a few deeply
colored.

Comparison of the aniline reactions between B. soco-
trana and B. single crimson scarlet shows :

With gentian violet the grains color light to moder-
ately (value 35), 10 units less than in B. single crimson
scarlet. There is a wider variation in the depth of color
of different grains than in B. single crimson scarlet.

With safranin the grains color moderately (value 55),
5 units less than in B. single crimson scarlet. There
is a wider variation in color in the different grains than
in B. single crimson scarlet.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 67° to 68.5° C., and of all 70° to 72° C.,
mean 71° C.

Comparisons of the temperature reactions between B.
socotrana and B. single crimson scarlet shows:

The temperature of gelatinization is 81° to 81.8° C.,
mean 81.4° C., which is 10.4° C. higher than that of
B. single crimson scarlet.

BEGONIA.

697

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 81 per cent of
the entire number of grains and 88 per cent of the
total starch in 5 minutes; in more than 99 per cent of
the grains and total starch in 10 minutes. (Chart
D505.)

The hilum becomes rather indistinct in all the grains,
unattended by the formation of a bubble in any. The
lamella? are not visible. The grain grows more refractive
after the addition of the reagent, and the first part of the
grain to show this change is a rather narrow band of
starch at the margin which becomes somewhat more
refractive but not very much. Gelatinization begins
at the distal margin at 1 or 2 discrete points which are
first invaded by small cracks, and from these points it
spreads over the whole distal margin, and then rapidly
toward the proximal end, and usually more rapidly
around the margin than in the center of the grain. The
last part of the grain to be gelatinized is immediately
surrounding the hilum, and as the hilum swells this
usually is split into 2 or 3 pieces, which are widely
separated and gelatinized independently of one another.

The gelatinized grains are much swollen, have moder-
ately thick capsules, and considerably distorted.

Comparison of the chloral hydrate reactions between
B. socotrana and B. single crimson scarlet shows:

The hilum is invisible, as are also the lamella?. The
grains become somewhat more refractive after the addi-
tion of the reagent than in B. single crimson scarlet.
Gelatinization, as in the latter, begins at 2 or 3 discrete
points on the margin and in the majority of the grains
proceeds as in B. single crimson scarlet, except that the
starch at the proximal margin is the last portion of
the grain to be gelatinized instead of that immediately
surrounding the hilum. In some of the grains the proxi-
mal end is gelatinized immediately after the distal end
and the last part to be gelatinized is that midway be-
tween the hilum and the distal end. This method is
not seen in B. single crimson scarlet. The gelatinized
grains are as much swollen and more distorted than in
B. single crimson scarlet, and have thin rather than thick
capsules.

The reaction with chromic acid begins immediately.
Complete gclatinization occurs in about 44 per cent of
the entire number of grains and 85 per cent of the total
starch in 5 minutes ; in about 64 per cent of the grains
and 98 per cent of the total starch in 15 minutes. (Chart
D506.)

Experiment repeated, showing 45 per cent of grains
and 86 per cent of total starch in 5 minutes.

General Notes on Chromic Acid. — The time reactions with
chromic acid are difficult to obtain with positive accuracy
because there is a tendency for bubbles to appear in the solu-
tion, which may break, and either carry the grains under
observation away from the field or force in new ones. Since
there is considerable solution of all or a large part of some
grains in all species with the exception of B. socotrana, when
the number in the field changes because of the above-stated
causes, it is impossible to be certain as to the original number
of grains which were present at the beginning of the reaction.
When changes are detected, and there is any considerable addi-
tion or subtraction, a new preparation must be made; and
unless the preparation is constantly under observation, slight
changes from shifting may occur, and hence to obtain a con-
stant many observations should be made and an average per-
21

centage computed. In other experiments with Begonia starches
in which the percentages at 5 minutes have appeared to be
abnormally high, as in B. double white, the experiments have
been repeated with practically identical results. With the
latter starch the first experiment gave 75 per cent of the
grains and 97 per cent! of the total starch in 5 minutes, and
the second experiment 75 per cent of the grains and 96 per
cent of the total starch. The number of grains under
observation in the first was 200 and in the second 140. These
experiments were made on consecutive days.

It will be noted in these experiments that B. socotrana
is very much slower in its time-reactions than all the other
specimens, and that, while the hybrid more closely follows those
of the seed parent, the influence of B. socotrana appears marked
at the 5-minute observation in all these starches with the excep-
tion of B. success. The time reactions at 5 minutes were re-
peated with B. double deep rose and B. success in order to test
the possibility of the number of grains changing because of the
shifting above mentioned during the reaction, but the resulting
percentages obtained were practically the same. (See note,
page 705.)

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any. The
lamellse are indistinct or invisible. Gelatinization begins
at the hilum which swells rapidly and more in the direc-
tion of the proximal than of the distal end. Two fissures
are seen in many grains extending from either side of the
hilum about half the distance between the hilum and the
distal end, and the starch comprehended between them
is usually gelatinized without any fissuring or granule
formation. The resistant starch at the margin forms a
thick* homogeneous-looking band which is thicker at
the distal than at the proximal margin; this grows
thinner and more refractive and is dissolved at the proxi-
mal end. Toward the end of the reaction the rest of the
marginal band may be separated into 2 layers which
dissolve separately.

Comparison of the chromic-acid reactions between
B. socotrana and B. single crimson scarlet shows:

The hilum is as distinct as in B. single crimson scar-
let, and the lamellae are visible in all the grains, and
usually very distinct. Gelatinization begins at the hilum
which only swells slightly, instead of rapidly, and only
somewhat more in the direction of the proximal than of
the distal end. Two fissures extend from either side of
the hilum, and the starch comprehended between them
and immediately distal to the hilum is quickly divided by
two rows of slanting fissures. This phenomenon is never
seen in B. single crimson scarlet, the grain remains so
without further change, except that it grows more re-
fractive and is gradually divided into an outer homo-
geneous-looking layer and an inner granular mass. The
outer layer is divided at one corner of the distal end and
in some grains splits away from the inner granular por-
tion which may or may not be dissolved first.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 16 per cent of
the entire number of grains and 58 per cent of the total
starch in 5 minutes ; in about 50 per cent of the grains
and 88 per cent of the total starch in 15 minutes ; in
about 58 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 66 per cent of the
grains and 95 per cent of the total starch in 45 minutes ;
in about the same percentage of the grains and 97 per
cent of the total starch in 60 minutes. (Charts D 507
and D508.)

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any. The lamella?

698

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

are not distinct but are visible in all the grains. Gelati-
nization begins at the hilum, which enlarges more rapidly
toward the proximal than toward the distal end. Two
fissures are formed which extend from either side of the
hilum about three-fourths of the way from the hilum
to the distal margin. The part of the grain between
these fissures gelatinizes rather slowly, usually without
any preliminary fissuring, so that the gelatinizing grain
presents the appearance of a broad, homogeneous-looking
band of refractive material, surrounding a central, clear
space. This band is much broader and thicker at the
distal than at the proximal end. It grows gradually
thinner and more nearly transparent, and is finally gela-
tinized. The gelatinized grains are much swollen, have
rather thin walls, and are considerably distorted.

NOTE. The pyrogallic-acid solution used in the qualitative
experiments was composed of 6 grams of pyrognllic acid, 0.3
gram of oxalic acid, and 35 c.c. of distilled water, and there-
fore stronger than the solution in the quantitative reactions.

Comparison of the pyrogallic-acid reactions between
B. socotrana and B. single crimson scarlet shows :

The hilum and lamellae are more distinct than in
B. single crimson scarlet. Gelatinization begins at the
hilum which swells slightly, but no more in the direction
of the proximal than of the distal end. Two fissures
appear which extend from either side of the hilum only
about half the distance between the hilum and the distal
end, and proceeds from this point quite differently' from
that seen in B. single crimson scarlet. The starch be-
tween the 2 fissures is divided by a double row of slanting
fissures which become more distinct as the grain swells
somewhat. Finally, it is gelatinized slowly, leaving a
refractive, granular residue at the distal end. The
material at the proximal and distal margins and sides
forms a thick, refractive, lamellated marginal baud. No
further change takes place within an hour except an
increased ref ractivity of the whole grain.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in 100 per cent of the
entire number of grains and total starch in 15 seconds.
(Chart D509.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a majority of them.
The lamellae are not very distinct, but are visible. Gela-
tinization begins at the hilum which swells very rapidly,
especially toward the proximal end. Two fissures appear
extending from either side of the hilum to about half the
distance to the distal end. The portion comprehended
between them is not fissured, but gelatinizes very rapidly,
so that the gelatinizing grain shows merely a refractive,
homogeneous-looking marginal band surrounding a cen-
tral area. This band is broader and thicker at the distal
than at the proximal end, and the distal starch is the
last to be completely gelatinized. If a bubble is present
at the hilum it first swells as the hilum enlarges, then
shrinks, and finally disappears, causing an invagination
of the marginal band and capsule at the side. The gela-
tinized grains are much swollen, have rather thin cap-
sules, and are not much distorted.

Comparison of the nitric-acid reactions between B.
socotrana and B. single crimson scarlet shows :

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble. The lamellae are

more distinct than in B. single crimson scarlet. Gela-
tinization begins at the hilum, but proceeds differently
from B. single crimson scarlet. Two fissures are formed
extending from the hilum on either side nearly to the
distal margin. The starch comprehended between them
and immediately distal to the hilum is divided by a
double row of slanting fissures which are at first indistinct
but later become distinct. This fissured material is
slowly gelatinized, leaving small pointed protuberances
of refractive starch projecting from the sides into the
area of the swelling grain. This is as far as the reaction
ever seems to go in the normal grains.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 97 per cent of
the entire number of grains and 98 per cent of the total
starch in 15 seconds; in 100 per cent of the grains and
total starch in 30 seconds. (Chart D 510.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 92 per
cent of the entire number of grains and 96 per cent of
the total starch in 30 seconds; in 100 per cent of the
grains and total starch in 1 minute. (Chart D 511.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinizatiou occurs in 100 per cent
of the entire number of grains and total starch in 10
seconds or earlier (apparently instantaneous). (Chart
D512.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 85 per
cent of the entire number of graifte and 99 per cent of
the total starch in one minute and 30 seconds. (Chart
D513.)

The reaction with potassium sulphocyanate begins
immediately.- Complete gelatinization occurs in about 80
per cent of the entire number of grains and in more
than 99 per cent of the total starch in 30 seconds ; in about
90 per cent of the grains and in more than 99 per cent
of the total starch in 1 minute. (Chart D 514.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization is apparently instan-
taneous, as all grains are gelatinized as soon as an obser-
vation can be made. (Chart D 515.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the grains and total starch in 15 seconds. (Chart
D516.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and in more than 99
per cent of the total starch in 1 minute. (Chart D 517.)
The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the grains and 97 per cent of the total starch in
3 minutes ; in more than 99 per cent of the grains and
total starch in 5 minutes. (Chart D 518.)

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in 88 per cent of the
entire number of grains and 99 per cent of the total starch
in 2 minutes ; in about 95 per cent of the grains and in
more than 99 per cent of the total starch in 5 minutes.
(Chart D519.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and in more than 99

BEGONIA.

699

per cent of the total starch in 2 minutes ; in more than
99 per cent of the grains and total starch in 3 minutes.
(Chart D520.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 89 per
cent of the entire number of grains and 96 per cent of
the total starch in 1 minute; in 100 per cent of the grains
and total starch in 2 minutes. (Chart D 521.)

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamellae
are never distinct and are usually not visible. Gela-
tinization begins at the hilum which swells rapidly, more
toward the proximal than toward the distal end. Two fis-
sures are rarely seen to extend from either side of the
hilum toward the distal margin. Usually the hilum
simply enlarges rapidly, and the more resistant starch
of the grain forms a thick, refractive, homogeneous-
looking marginal band which is much thicker and
broader at the distal than at the proximal end and sides.
This marginal band grows thinner, and more nearly
transparent, and is finally gelatinized, first at the proxi-
mal and last at the distal end. In the grains in which
2 fissures extend from either side of the hilum, there
is no other difference to be noted in the methods of
gelatinization. The gelatinized grains are much swollen,
have rather thick capsules, and are somewhat distorted.

Comparison of the strontium-nitrate reactions be-
tween B. socotrana and B. single crimson scarlet shows :

The hilum and lamellae are more distinct than in B.
single crimson scarlet. Gelatinization begins at the hilum
and progresses rather differently from B. single crimson
scarlet. The hilum swells somewhat, and 2 distinct
fissures proceed from either side nearly to the distal
margin, the starch comprehended between them is fis-
sured by fine longitudinal fissures, and then in many
grains by a double row of slanting fissures which appear
first near the hilum and then progressively toward the
distal end as the starch near the hilum is gelatinized and
the grain swells. As the starch thus fissured is gela-
tinized it leaves a residue of small refractive protuber-
ances projecting into the interior of the swelling grains.
The starch at the proximal end and sides forms at the
margin a homogeneous-looking refractive band which is
moderately rapidly gelatinized. The gelatinized grains
are more swollen, do not have such thick capsules, and
are more distorted than in B. single crimson scarlet.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 36 per cent of
the entire number of grains and 70 per cent of the total
starch in 5 minutes; in about 56 per cent of the grains
and 88 per cent of the total starch in 15 minutes; in
about 65 per cent of the grains and 93 per cent of the
total starch in 30 minutes; in about 68 per cent of the
grains and 95 per cent of the total starch in 45 minutes;
in about 71 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 522.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 99 per cent of the total
starch in 2 minutes; in 100 per cent of the grains and
total starch in 5 minutes. (Chart D 523.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 75 per cent of
the entire number of grains and in more than 99 per cent

of the total starch in 3 minutes; in about 87 per cent of
the grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 524.) The grains are very
quickly gelatinized with the exception of a small area at
the distal margin.

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
5 per cent of the total starch in 5 minutes; in about 7
per cent of the grains and 23 per cent of the total starch
in 15 minutes; in about 32 per cent of the grains and
62 per cent of the total starch in 30 minutes ; in about
39 per cent of the grains and 66 per cent of the total
starch in 45 minutes; little if any further advance in
60 minutes. (Chart D 525.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 35 per
cent of the entire number of grains and 80 per cent of
the total starch in 5 minutes ; in about 74 per cent of the
grains and 96 per cent of the total starch in 15 minutes;
in about 80 per cent of the grains and 98 per cent of the
total starch in 30 minutes; in about 82 per cent of the
grains and 99 per cent of the total starch in 45 minutes;
in about 86 per cent of the grains and in more than 99
per cent of the total starch in 60 minutes. (Chart
D526.)

BEGONIA MRS. HEAL (HYBRID).

(Plate 21, fig. 123; Charts D 505 to D 626.)
HISTOLOGIC PROPERTIES.

In form the grains are almost solely simple and iso-
lated, a compound grain or an aggregate may be seen of
the same types as described under B. single crimson scar-
let. The grains are usually regular — somewhat more
often irregular than in B. socotrana, and somewhat less
often than in B. single crimson scarlet. The irregulari-
ties are due to the same causes as described under B. soco-
trana with the addition of a deviation of the axis in
two different directions with a consequent bending of
the grain at both ends. This is not seen in either parent.
The conspicuous forms are elongated elliptical and ovoid.
The additional forms are round and nearly round, irregu-
larly triangular, quadrilateral with rounded corners, rod-
shaped, and, rarely, oyster-shell-shaped. The few broad
forms are somewhat flattened, as in both parents, and
when seen on edge have an elongated elliptical or ovoid
shape. In form B. mrs. heal shows a closer relationship
to B. socotrana than to B. single crimson scarlet.

The hilum, as in B. single crimson scarlet, is a rather
indistinct, small, round spot which is rarely fissured.
When fissuring occurs the forms are the same as in B.
single crimson scarlet. The hilum is eccentric from 0.3
to 0.17, usually 0.18, of the longitudinal axis, which is the
same as in B. socotrana and 0.07 more eccentric than in
B. single crimson scarlet. In the character of the hilum
B. mrs. heal shows a closer relationship to B. single
crimson scarlet, and in the eccentricity to B. socotrana.

The Iamello3 are more distinct and are not so fine as
in the parents, resembling B. socotrana more closely.
Otherwise the characteristics and the arrangement of the
lamellae are the same as in B. socotrana, except that when
the grain is composed of both primary and secondary
parts the primary grain is surrounded by a single, broad,
refractive lamella, as in B. single crimson scarlet. The

700

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

number counted on the larger grains varies from 30 to
42, usually 38. In the character and the arrangement of
the lamellse B. mrs. heal shows a closer relationship to B.
socotrana than to B. single crimson scarlet.

In size the grains vary from the smaller which are
6 by 5n, to the larger which are 48 by 26/x, in length and
breadth, the common size is 30 by 16/i, which is 2/t
shorter and 2/x broader than the corresponding size in
B. socotrana, and Wft, longer and 3/t broader than the
corresponding size in B. single crimson scarlet. In size
B. mrs. heal shows a closer relationship to B. socotrana
than to B. single crimson scarlet.

POLARISCOPIC PBOPERTIES.

The figure is as distinct and as well denned as in
B. single crimson scarlet. The lines, however, are thin
as in B. socotrana, and cross at a very acute angle which
does not vary greatly in size in different grains as in that
starch. They are as much bent and as often bisected as in
B. single crimson scarlet. Rarely the figure has the form
of a conjugate hyperbola.

The degree of polarization varies from moderate to
moderately high (value 65), 5 units more than in either
parent. There is little variation in a given aspect of an
individual grain as in both parents.

With selenite the quadrants are as clear-cut as in
B. single crimson scarlet, and are as irregular in shape
as in that starch. The colors are as pure as in both
parents, and there are more grains which have a greenish
tinge than in either.

In the degree of polarization, in which respect the two
parents are the same, the hybrid is higher than either.

In the character of the figure and the appearances with
selenite, B. mrs. heal shows a somewhat closer relation-
ship to B. single crimson scarlet than to B. socotrana.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 45), the same as in
B. single crimson scarlet and 15 units more than in
B. socotrana. With 0.125 per cent Lugol's solution the
grains all color a light violet tinged with blue, the same as
in B. single crimson scarlet and more than in B. soco-
trana. After heating in water until the grains are all
completely gelatinized, then treating with a 2 per cent
Lugol's -solution, the gelatinized grains are all colored
a deep or moderate to deep indigo, somewhat less than in
B. single crimson scarlet, but more than in B. socotrana;
and the solution a moderately deep indigo as in B. single
crimson scarlet. If the preparation is boiled for 2 min-
utes and then treated with an excess of a 2 per cent
Lugol's solution, the majority of the grain-residues are
not colored, except the capsules, as in B. single crimson
scarlet, the remainder are colored light to moderately,
somewhat more than in B. single crimson scarlet, but
much less than in B. socotrana; the capsules a moderate
violet; and the solution a very deep indigo, as in B.
single crimson scarlet. Qualitatively and quantitatively
the reactions with iodine show a closer relationship to
B. single crimson scarlet than to B. socotrana.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at
once, and in 30 minutes they are all moderately colored
(value 45), the same as in B. single crimson scarlet and
10 units more than in B. socotrana.

With safranin the grains all color lightly at once,
and in 30 minutes they are all moderately to deeply
colored (value 60), the same as in B. single crimson scar-
let and 5 units more than in B. socotrana.

In these reactions with aniline stains B. mrs. heal
shows a closer relationship to B. single crimson scarlet
than to B. socotrana.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 67° to 69° C., and of all 71° to 72° C.,
the mean 71.5° C., which is 0.5° C. higher than in B.
single crimson scarlet and 9.9° C. lower than in B. soco-
trana. The temperature of gelatinization of B. mrs.
heal is much closer to that of B. single crimson scarlet
than to that of B. socotrana.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 68 per cent of
the total starch in 5 minutes ; in about 94 per cent of the
grains and 97 per cent of the total starch in 10 minutes.
(Chart D 505.)

The hilum is indistinct as in B. single crimson scarlet,
and the lamellse are not visible as in both parents. The
grains become more refractive after the addition of the
reagent, and the first portion of the grain to show this
change is a rather narrow band of starch around the
margin, which is as narrow and as refractive as in B.
socotrana. Gelatinization begins at 2 or 3 discrete points
on the distal margin, and in the majority of the grains
progresses as in B. single crimson scarlet. A rather
small minority gelatinizes as in B. socotrana.

The gelatinized grains are as much swollen and as
much distorted as in B. single crimson scarlet, but have
rather thin capsules as in B. socotrana.

In this reaction B. mrs. heal shows qualitatively a
closer relationship to B. single crimson scarlet than to
B. socotrana.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 4 per cent of the
entire number of grains and 20 per cent of the total starch
in 5 minutes; in about 31 per cent of the grains and 67
per cent of the total starch in 15 minutes; in about 54
per cent of the grains and 95 per cent of the total starch
in 30 minutes. (Chart D 506.) (See page 697.)

The hilum and the lamellae are as distinct as in B.
socotrana. Gelatinization begins at the hilum and pro-
gresses as in B. single crimson scarlet, except that the
starch distal to the hilum and comprehended between
the 2 fissures from the hilum is always fissured by fine
branching lines and in some grains is also divided by a
double row of slanting fissures as in B. socotrana. In
this reaction B. mrs. heal shows qualitatively a closer
relationship to B. single crimson scarlet than to B.
socotrana.

The reaction with pyro gallic acid begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
7 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 25 per cent of the total starch
in 15 minutes; in about 16 per cent of the grains and
58 per cent of the total starch in 30 minutes; in about
29 per cent of the grains and 66 per cent of the total

BEGONIA.

701

starch in 45 minutes ; in about 33 per cent of the grains
and 71 per cent of the total starch in 60 minutes. (Chart
D507.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and proceeds
as in B. single crimson scarlet, except that in a few grains
the starch comprehended between the 2 fissures from
the hilum is divided by a double row of slanting fissures
and gelatinizes slowly, leaving a refractive granular
residue as in B. socotrana. The gelatinized grains are
as much swollen, have as thin capsules, and are as much
distorted as in B. single crimson scarlet.

In this reaction B. mrs. heal shows, qualitatively, a
closer relationship to B. single crimson scarlet than to
B. socotrana. (See note, page 698.)

The reaction with nitric acid begins immediately.
Complete gelatinizatiou occurs in about 90 per cent of
the entire number of grains and 95 per cent of the total
starch in 15 seconds; in more than 99 per cent of the
grains and total starch in 30 seconds. (Chart D 509.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and proceeds
as in B. single crimson scarlet, except that the starch
comprehended between the 2 fissures, which proceed from
the hilum, is fissured usually somewhat irregularly, some-
times by a double row of slanting fissures showing the
influence of B. socotrana; and a refractive granular resi-
due often remains at the distal end after this part of
the grain is gelatinized. The gelatinized grains are as
much swollen as in B. single crimson scarlet, but they
have thinner capsules and are somewhat more distorted.
In this reaction B. mrs. heal shows qualitatively a closer
relationship to B. single crimson scarlet than to B.
socotrana.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 85 per cent of the
entire number of grains and 90 per cent of the total starch
in 15 seconds; in more than 99 per cent of the grains
and total starch in 30 seconds. (Chart D 510.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and 87 per cent of the
total starch in 30 seconds; in about 87 per cent of the
grains and 99 per cent of the total starch in 1 minute ;
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 2 minutes. (Chart
D511.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and total starch in 10
seconds or earlier (apparently instantaneous). (Chart
D512.)

The reaction with potassium iodide begins imme-
diately. Complete gelatiuization occurs in about 50 per
cent of the entire number of grains and 89 per cent of
the total starch in 1 minute; about 95 per cent of the
total starch in 3 minutes; in about 90 per cent of the
grains and in more than 99 per cent of the total starch
in 5 minutes. (Chart D 513.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 66
per cent of the entire number of grains and 95 per cent
of the total starch in 30 seconds; in about 78 per cent
of the grains and 99 per cent of the total starch in 1 min-

ute; in more than 99 per cent of the grains and total
starch in 5 minutes. (Chart D 514.)

The reaction with potassium sulphide begins immedi-
ately. Complete gelatinization occurs in about 95 per cent
of the entire number of grains and 99 per cent of the
total starch in 15 seconds; in 100 per cent of the grains
and total starch in 30 seconds. (Chart D 515.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 80 per cent of
the total starch in 15 seconds; in 70 per cent of the
grains and 93 per cent of the total starch in 30 seconds ;
in about 95 per cent of the grains and in more than 99
per cent of the total starch in 1 minute. (Chart D 516.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 56 per cent
of the entire number of grains and 90 per cent of the
total starch in 1 minute; in about 97 per cent of the
grains and 99 per cent of the total starch in 5 minutes.
(Chart D 517.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 59 per
cent of the entire number of grains and 72 per cent of
the total starch in 3 minutes ; in about 86 per cent of the
grains and 96 per cent of the total starch in 5 minutes;
in more than 99 per cent of the grains and total starch
in 10 minutes. (Chart D 518.)

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 14 per cent
of the entire number of grains and 59 per cent of the total
starch in 2 minutes; in about 40 per cent of the grains
and 84 per cent of the total starch in 5 minutes; in
about 76 per cent of the grains and 98 per cent of the
total starch in 15 minutes. (Chart D 519.)

A small area at the distal margin is very resistant and
may remain ungelatinized in a number of grains at the
end of 60 minutes.

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 33 per cent
of the entire number of grains and 84 per cent of the
total starch in 2 minutes; in about 75 per cent of the
grains and 99 per cent of the total starch in 5 minutes;
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 15 minutes. (Chart
D520.)

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 22
per cent of the total starch in 1 minute ; in about 78 per
cent of the grains and 90 per cent of the total starch in
2 minutes ; in about 95 per cent of the grains and in more
than 99 per cent of the total starch in 3 minutes. (Chart
D521.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and pro-
gresses as in B. single crimson scarlet, except that 2 fis-
sures proceeding from either side of the hilum are seen
in more grains than in that starch. The gelatinized
grains are as much swollen and have as thick capsules
as in B. single crimson scarlet, but are somewhat more
distorted than in those grains, but less than in B. soco-
trana. In this reaction B. mrs. heal shows qualitatively
a somewhat closer relationship to B. single crimson scar-
let than to B. socotrana.

702

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with cobalt nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and

3 per cent of the total starch in 5 minutes ; in less than
0.5 per cent of the grains and 10 per cent of the total
starch in 15 minutes ; in about 4 per cent of the grains and
27 per cent of the total starch in 30 minutes ; in about 14
per cent of the grains and 44 per cent of the total starch
in 45 minutes; little if any advance in 60 minutes.
( Chart D 522.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 50 per cent of
the entire number of grains and 80 per cent of the total
starch in 2 minutes ; in about 73 per cent of the grains
and 95 per cent of the total starch in 5 minutes; in
about 90 per cent of the grains and in more than 99
per cent of the total starch in 15 minutes. (Chart
D523.)

The reaction with cupric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 20 per cent of the entire number of grains and 75
per cent of the total starch in 3 minutes; in about 44
per cent of the grains and 90 per cent of the total starch
in 5 minutes ; in about 70 per cent of the grains and 98
per cent of the total starch in 15 minutes. (Chart
D 524.)

A small area at the distal end in a number of grains is
very resistant and a small percentage of grains (about

10 per cent) may still be ungelatinized at this point in
60 minutes. This part of the grain is much more re-
sistant than in B. single crimson scarlet, but the grains
are much less resistant than in B. socotrana.

The reaction with barium chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about 1
per cent of the grains and 8 per cent of the total starch
in 15 minutes; in about 2 per cent of the grains and

11 per cent of the total starch in 30 minutes; in about

4 per cent of the grains and 16 per cent of the total starch
in 45 minutes ; little if any further advance in 60 minutes.
( Chart D 525.)

The reaction with mercuric chloride begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
10 per cent of the total starch in 5 minutes ; in about
10 per cent of the grains and 30 per cent of the total
starch in 15 minutes; in about 33 per cent of the grains
and 63 per cent of the total starch in 30 minutes; in
about 39 per cent of the grains and 71 per cent of the
total starch in 45 minutes ; in about 44 per cent of the
grains and 80 per cent of the total starch in 60 minutes.
(Chart D 526.)

37. STARCHES OF BEGONIA DOUBLE LIGHT ROSE, B.
SOCOTRANA, AND B. ENSIGN.

BEGONIA DOUBLE LIGHT ROSE (SEED PARENT).

(Plate 21, fig. 124; Charts D 627 to D 532.)

HISTOLOOIC PROPERTIES.

In form the grains are always simple and usually
isolated. An occasional doublet or quadruplet is seen.
The grains are usually regular in form, and any irregu-
larities that occur are slight and due to the following

causes: (1) A slight deviation of the longitudinal axis
of the grain and a consequent bending of the grain;
(2) a greater development of one side, or of the proxi-
mal end or of one portion of the distal end than the
rest; (3) an occasional depression in the margin, usually
at the distal end ; (4) rarely, 1 or 2 large protuberances
from the side ; (5) rarely, secondary lamellas whose axis is
at a right or an acute angle to the axis of the primary
set. The conspicuous forms are elliptical with squared
or rounded distal end, ovoid, and nearly round. The
additional forms are round, pyriform, and club-shaped.
The grains are not flattened.

The hilum is a moderately distinct, round spot which
is usually not fissured. The fissures, when present, have
the following forms: (1) A single short, straight line;
(2) a small, irrregular Y- or T-shape; (3) an irregu-
larly stellate arrangement of a number of short fissures.
The hilum is rarely centric, and in the great majority
of the grains is eccentric from 0.44 to 0.29, commonly
0.31, of the longitudinal axis.

The lamella are fine and moderately distinct. Near
the hilum they are continuous, round rings, and near
the margin they become discontinuous and have the form
of the outline of the grain. In some grains they are
inore distinct and less fine near the hilum, and in others
near the distal end. In most of the grains there is a
coarse, more or less refractive lamella situated one-
fourth, one-half, or five-sixths of the distance from the
hilum to the margin, and in some grains there is a band
of 3 or 4 such coarse lamellae about one-half to two-thirds
of the way from the hilum to the margin. The number
of lamella? counted on the larger grains varies from 15
to 33, usually 24.

In size the grains vary from the smaller which are
6 by 6/A, to the larger which are 34 by 27/t, in length
and breadth. The sizes are 24 by 20/x and 18 by 18/x
in length and breadth.

POLARISCOPIC PROPERTIES.

The figure is distinct and well defined. The lines
are rather thick and cross at a right angle or at an acute
angle which does not vary greatly in different grains.
They are often somewhat bent and occasionally bisected.

The degree of polarization varies from moderately
high to high (value 70). There is no variation in a
given aspect of an individual grain.

With selenite the quadrants are clear-cut, and usually
unequal in size, and often somewhat irregular in shape.
The colors are usually pure, with the exception of a
moderate number of grains which have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue tinged with violet (value 45) . The
color deepens rapidly until it is very deep and has
assumed more of a bluish tint. With 0.125 per cent
Lugol's solution the grains all color a light blue-violet,
and the color deepens rapidly until it is deep. After
heating in water until the grains are all gelatinized
and then treating with a 2 per cent Lugol's solution, the
gelatinized grains usually color a moderately light, a few
a light, and a few a deep indigo ; and the solution a deep
indigo. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's solu-

BEGONIA.

703

tion, the grain-residues all color a light to moderate
indigo at their proximal ends ; the capsules a deep violet ;
and the solution a very deep indigo.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at
once, and in 30 minutes they are light to moderately
colored (value 40). A majority of the grains are colored
moderately, a moderate minority lightly, and a few
deeply.

With safranin the grains all color lightly at once, and
in 30 minutes they are moderate to deeply colored (value
60). More of the grains are deeply colored than in gen-
tian violet, and very few are lightly colored.

TEMPEBATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 60° to 61° C., and of all 63° to 64° C.,
mean 63° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 61 per
cent of the entire number of grains and 70 per cent of
the tolal starch in 5 minutes ; in about 94 per cent of the
grains and 96 per cent of the total starch in 10 minutes.
(Chart D527.)

The hilum becomes rather indistinct, unattended by
the formation of a bubble in any of the grains. The
lamellae are not visible. The grains become somewhat
more refractive after the addition of the reagent, and the
first part of the grain to show this change is a rather
narrow baud of material at the margin. Gelatinizatiou
begins at the distal margin and from this point proceeds
smoothly toward the margin. In some grains it is pre-
ceded by a pitted appearance of the ungelatinized mater-
ial, and in others not. It usually proceeds more rapidly
along the margin than in the interior of the grain until
the margin is reached; at this point in the reaction a
bubble sometimes develops and swells, largely unaccom-
panied by swelling of the hilum, then shrinks and dis-
appears. The starch at the proximal margin is next gela-
tinized and last the material immediately surrounding
the hilum, and this is often split into 2 or 3 pieces which
are widely separated and gelatinize independently of one
another. The gelatinized grains are somewhat swollen,
have thick capsules, and are usually considerably dis-
torted but still retain some resemblance to the form of
an untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 37 per cent of
the entire number of grains and 77 per cent of the total
starch in 5 minutes; in about 44 per cent of the grains
and 95 per cent of the total starch in 15 minutes; in
about 80 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 528.) (See page
697.)

The hilum becomes distinct, unaccompanied by the
formation of a bubble in any of the grains. The lamellae
are moderately distinct. Gelatinization begins at the
hilum which swells rapidly toward the proximal end.
Two fissures extend from either side of the hilum three-
fourths of the distance to the distal margin. The starch
comprehended between these fissures at first merely
grows smaller in amount, and then as the grain swells it

is fissured by irregular slanting fissures, beginning in
the portion near the hilum, which divide it into coarse
irregular granules. Before this process is far advanced
the proximal end is dissolved, but solution of the grain
does not advance far until the greater part of the distal
granular portion is gelatinized and only a refractive
residue is left. In the meantime the outer lamellated
layer is partially separated from the inner refractive
granular residue of the grain, and the two are dissolved
separately.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 22 per cent of the total
starch in 5 minutes; in about 4 per cent of the grains
and 76 per cent of the total starch in 15 minutes ; in about
40 per cent of the grains and 92 per cent of the total
starch in 30 minutes; in about 64 per cent of the grains
and 95 per cent of the total starch in 45 minutes; in
about 66 per cent of the grains and 97 per cent of the
total starch in 60 minutes. (Charts D 529 and D 530.)

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamellae
are distinct in a great majority of the grains, but in some
are not. Gelatinization begins at the hilum which en-
larges slowly. The starch just distal to the hilum
becomes indistinctly fissured, and refractive in appear-
ance, and all the distal material slowly grows smaller in
amount, finally forming a refractive granular mass at
the distal end. The starch at the proximal and distal
margin and sides forms a thick, very refractive band
which slowly becomes thinner and more nearly trans-
parent until it is gelatinized and only the capsule re-
mains. The granular mass at the distal margin is grad-
ually gelatinized at the same time, with some distortion of
the capsule at this point. This mass is not seen in all
the grains, but only in a rather small majority; in the
others only an added thickness of the marginal band at
the distal end is to be noted, and in such grains the
capsule is not distorted at the distal end.

The gelatinized grains are moderately swollen, have
thick capsules, and are not greatly distorted, but more
in some grains than in others. (See note, page 698.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 95 per cent of the total
starch in 15 seconds; in more than 99 per cent of the
grains and total starch in 30 seconds. (Chart D 531.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a majority of them.
The lamellae are moderately distinct. Gelatinization
begins at the hilum which swells rapidly, more rapidly
toward the proximal than toward the distal end. Two
indistinct fissures extend from either side of the hilum
nearly to the distal margin and the part of the grain
between them is indistinctly and irregularly fissured.
The bubble swells first, then shrinks, and finally dis-
appears, and a permanent invagination of one side of
the grain occurs at the same time. The distal portion is
rapidly gelatinized, leaving a small refractive granular
residue at the distal end, which, as the refractive homo-
geneous-looking band at the margin grows gradually
thinner and more nearly transparent, more or less slowly
gelatinizes, with considerable distortion of the capsules at

704

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the distal end. The gelatinized grains are much swollen,
have rather thick capsules, and are somewhat distorted.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 62
per cent of the entire number of grains and 77 per cent
of the total starch in 1 minute ; in about 96 per cent of
the entire number of grains and 98 per cent of the total
starch in 2 minutes. (Chart D 532.)

The hilum becomes distinct in all the grains, un-
attended by the formation of a bubble in any. The
lamellae become moderately distinct. Gelatioization be-
gins at the hilum which swells rapidly more in the direc-
tion of the proximal than of the distal end. Two fissures
are sometimes seen to extend from either side of the
hilum about three-fourths of the distance from the hilum
to the distal margin and, if these are present, the starch
comprehended between them is indistinctly fissured and
gelatinizes rapidly, leaving only a small, irregular, refrac-
tive residue at the distal end. If the 2 fissures are not
present there is no other fissuring visible in the grain.
The hilum swells, and a broad, refractive, homogeneous-
looking band is formed at the margin which is much
broader at the distal than at the proximal end of the
grain. In both cases as the grain swells two deep in-
vaginations of the capsule occur which are later straight-
ened out. The gelatinized grains are much swollen, have
moderately thick capsules, and are somewhat distorted.

STARCH OF BEGONIA SOCOTRANA (POLLEN PARENT).

(Plates 21 and 22, figs. 122, 125, 128, and 131; Charts D 505
to D 520.)

HISTOLOOIC PROPERTIES.

In form the grains are always simple and isolated.
Not even a few aggregates are seen as in B. double light
rose. The grains are usually regular, but irregularities
occur much more frequently than in B. double light' rose.
Irregularities are due to the following causes: (1) Most
frequently, 1, 2, or more, large rounded or pointed protu-
berances from the proximal end or sides; (2) a greater
development of one part of the distal end of the grain
than of the rest; (3) a deviation of the axis and a conse-
quent bending of the grain; (4) rarely, elevations and
depressions of the distal end, producing in some grains
a somewhat fluted appearance; (5) rarely a secondary set
of lamellae whose axis is at an angle with that of the pri-
mary set. The conspicuous forms are long, slender ovoid,
and elliptical, the latter sometimes with flattened distal
end. The additional forms are irregularly quadrilateral
with rounded angles, irregularly boot-shaped, rod-shaped,
club-shaped, and triangular. Some of the grains of this
specimen are much sharpened at the distal end as if
eroded. The grains, as in B. double light rose, are usually
not flattened, but some of the rare broad forms are some-
what flattened, and when seen on edge have an ovoid
shape.

The hilum is somewhat less distinct and somewhat
more often fissured than in B. double light rose, but not
in the majority of the grains. The fissures have the fol-
lowing forms : (1) A single, straight, or curved line trans-
versely or obliquely placed; (2) a somewhat branched
Y-shape; (3) rarely, an irregularly stellate arrangement
of several fissures; (4) rarely, a flying-bird form. The
hilum is apparently never centric, and is more eccentric
than in B. double light rose. It is eccentric from 0.3 to

0.15, usually 0.18, of the longitudinal axis, which is 0.13
more eccentric than in B. double light rose.

The lamellae are fine and not so distinct as in B. double
light rose. Near the hilum they are round and con-
tinuous, and in the rest of the grain are discontinuous
and follow the form of the contour of the grain, but show
an occasional waviness of outline. The lamellae are
always more distinct at the distal than at the proximal
end, instead of sometimes more distinct at the proximal
than at the distal end, as in B. double light rose. There
are often 1 to 3 or more broad refractive lamellae situated
about half the distance from the hilum to the distal
margin. The number counted on the larger grains varies
from 28 to 38, usually 33, more numerous than in B.
double light rose.

In size the grains vary from the smaller which are
10 by 6/u, to the larger which are 52 by 22/t, in length
and breadth. The common sizes are 30 by 21/i and 32 by
14/t, larger than in B. double light rose.

POLARISCOPIC PROPERTIES.

The figure is distinct and is either moderately or very
well defined. The lines always cross at an acute angle
which varies considerably in size in the different grains,
much more than in B. double light rose. They are
usually not so thick as in B. double light rose, and are
much less frequently bent, but more often bisected.

The degree of polarization varies from moderate to
moderately high (value 60), 10 units less than in B.
double light rose. There is some variation in a given
aspect of a few grains. This is not seen at all in B. double
light rose.

With selenite the quadrants are moderately to very
clear-cut. They are more unequal in size than in B.
double light rose and somewhat less often irregular in
shape. The colors are often not so pure as in B. double
light rose, and there is a much smaller number of grains
which have a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light violet (value 30), 15 units less than in
B. double light rose; the color deepens rather slowly and
at the same time assumes more of a bluish tint, until it is
moderately deep. With 0.125 per cent Lugol's solution,
the grains all color a very light violet, much less than
in B. double lig'ht rose, and the color deepens slowly
until it is moderate and has assumed a somewhat bluish
tint. After heating in water until the grains are all gela-
tinized and then treating with a 2 per cent Lugol's solu-
tion, the gelatinized grains are all colored a moderately
light to deep blue tinged with violet, more than in B.
double light rose; and the solution a deep indigo-blue,
less than in B. double light rose. If the preparation
is boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution, the grain-residues all
color a moderate indigo at the proximal end more than
in B. double light rose; the capsules a very deep violet,
deeper than in B. double light rose; and the solution
a very deep indigo blue, as in B. double light rose.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at once,
and in 30 minutes they are lightly to moderately colored
(value 35), 5 units less than in B. double light rose.

BEGONIA.

705

Most of the grains are colored moderately lightly, a few
lightly, aiid a very few deeply.

With safranin the grains all color lightly at once, and
in 30 minutes they are moderately colored (value 55), 5
units less than in B. double light rose; few of the grains
are colored lightly, the majority moderately, and a mod-
erate number deeply.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 79° to 80° C., and of all 81° to 81.8° C.,
mean 81.4° C. The mean is 18.4° higher than in B.
double light rose.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 25 per cent of
the entire number of grains and 38 per cent of the total
starch in 5 minutes ; in about 72 per cent of the grains
and 79 per cent of the total starch in 10 minutes; in
the entire number of grains and 38 per cent of the total
starch in 15 minutes. (Charts D 505 and D 527.)

The hilum is invisible and bubble formation is not
noted in any of the grains. The lamellae also are in-
visible. The grains become more refractive after the
addition of the reagent, and the first part of the grain to
show this change is a rather narrow band of starch at the
margin which becomes more refractive than in B. double
light rose. Gelatinization begins at 1 or 2 discrete points
on the distal margin which are first cracked, and then fol-
lows two methods : In the first, which is seen in a small
majority, the process spreads from these points along the
whole distal margin, and thence toward the hilum, never
preceded by a pitted appearance of the ungelatinized
starch as in B. double light rose. When the hilum is
reached it swells, and the proximal starch is rapidly
gelatinized. In the second method, the proximal end
is gelatinized soon after the distal end, and gelatiniza-
tion proceeds more rapidly from the proximal than from
the distal end, and more rapidly along the margin than
in the interior, a central core of the grain being left
projecting as a cone into the surrounding gelatinized
starch. Finally this also is gelatinized. The gelatinized
grains are more swollen, have rather thin instead of
thick capsules, and are much more distorted, than in
B. double light rose.

The reaction with chromic acid begins in rare grains
in 1 minute. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes ; in less than 0.5 per cent of the
grains and 2 per cent of the total starch in 15 minutes ;
in about 5 per cent of the grains and 60 per cent of the
total starch in 30 minutes; in about 10 per cent of the
grains and 87 per cent of the total starch in 45 minutes;
in about 16 per cent of the grains and 92 per cent of
the total starch in 60 minutes. (Chart D 506.)

NOTE. — The time-reactions with B. socotrana are mucli
slower than those of other specimens, as has been stated. The
margin of the grain remains very resistant throughout the
experiment, but at about 30 minutes much of the grain becomes
gelatinized and the process progresses quite rapidly until the
end of the reaction. This will be more fully described in the
notes on the qualitativve reactions.

A portion of the margin of many of the grains of all
species is much more resistant than most of the grain, hence

the percentage of gelatinization of the grains is much lower
than that of the total starch. The experiment has been con-
sidered as complete when the total has reached 95 per cent
or more. (See note, page 697.)

The hilum becomes as distinct as in B. double light
rose and the lamella? more distinct than in that starch.
Gelatiuization begins at the hilum which swells slightly.
Two fissures which are continued as furrows extend from
either side of the hilum three-fourths of the distance
to the distal end, and 2 rows of slanting fissures are
quickly formed in the material just distal to the hilum.
The hilum swells very little and apparently no more
rapidly toward the proximal than toward the distal end.
The grain remains in this way without further change,
except that it grows more refractive, and is gradually
divided into an outer, homogeneous-looking layer and an
inner fissured and granular mass. The outer layer is
dissolved at one corner of the distal end, and in some
grains splits away from the inner granular portion which
is sometimes the last to be dissolved, but often is dissolved
first.

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; very little effect beyond a slight
swelling of the hilum occurs in 15, 30, 45, and 60 min-
utes. ( Chart D 50 7.)

The hilum is as distinct as in B. double light rose,
and the lamella are more distinct than in that starch.
Gelatinization begins at the hilum which enlarges some-
what. Two short fissures, which are not seen in B. double
light rose, appear extending from either side of the hilum
nearly half the distance to the distal margin. The
starch just distal to the hilum and comprehended between
these 2 fissures is divided by a double row of slanting
fissures which 'become more distinct as the grain swells
somewhat. Finally this part of the grain is gelatinized,
leaving a refractive granular residue at the distal end.
The starch at the proximal and distal margins and sides
forms a thick, refractive, lamellated, marginal baud. No
further change within an hour except an increased re-
fractivity of the whole grain. (See note, page 698.)

The reaction with nitric acid begins in 30 seconds.
Complete gelatinization occurs in less than 0.5 per cent
of the entire number of grains and 27 per cent of the
total starch in 5 minutes; in about 20 per cent of the
grains and 80 per cent of the total starch in 15 minutes;
in about 32 per cent of the grains and 88 per cent of the
total starch in 30 minutes ; in about 48 per cent of the
grains and 95 per cent of the total starch in 45 minutes;
little if any further advance in 60 minutes. (Charts
D 509 and D 531.)

The hilum becomes very distinct in all the grains,
and unlike in B. double light rose is unattended by the
formation of a bubble in any of the grains. Gelatiniza-
tion begins at the hilum which swells somewhat more
toward the proximal than toward the distal end, and 2
fissures form, which extend from either side of the hilum
nearly to the distal margin. The starch comprehended
between these 2 fissures is first divided rather indistinctly
by 2 rows of slanting fissures which become more and
more distinct, and this starch is slowly gelatinized, leav-
ing small pointed protuberances of refractive material
projecting from the sides into the center of the swelling

706

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

grain. This is as far as the reaction ever seems to get
except in some injured grains that can not be considered
normal.

The reaction with sulphuric acid begins in about
15 seconds. Complete gelatinization occurs in about 80
per cent of the entire number of grains and 92 per cent
of the total starch in 30 seconds; in more than 99 per
cent of the grains and total starch in 45 seconds. (Chart
D510.)

The reaction with hydrochloric acid begins in 1 min-
ute. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 2 per cent of the total
starch in 5 minutes; in about 2 per cent of the grains
and 8 per cent of the total starch in 15 minutes; in about
4 per cent of the grains and 10 per cent of the total starch
in 30 minutes; little if any advance in 45 minutes; in
about 5 per cent of the grains and 12 per cent of the
total starch in 60 minutes. (Chart D 611.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in 100 per cent
of the entire number of grains and total starch in 10
seconds. (Chart D 512.)

The reaction with potassium iodide begins in a few
grains by slight swelling of the hilum in 1 minute. Very
little if any change occurs with the exception of slight
swelling of the hilum in most of the grains in 5, 15, 30,
45, and 60 minutes, respectively. (Chart D 513.)

The reaction with potassium sulphocyanate begins
in a few grains in 30 seconds. Complete gelatinizatiou
occurs in about 3 per cent of the entire number of grains
and 7 per cent of the total starch in 5 minutes ; in about
4 per cent of the grains and 10 per cent of the total starcli
in 15 minutes; in about 6 per cent of the grains and 15
per cent of the total starch in 30 minutes; in about the
same percentage of grains and total starch in 45 minutes ;
in about the same percentage of grains and 18 per cent
of the total starch in 60 minutes. (Chart D 514.)

The reaction with potassium sulphide begins in a
few grains immediately. Complete gelatinization occurs
in less than 0.5 per cent of the entire number of grains
and 3 per cent of the total starch in 15 seconds; in about
1 per cent of the grains and 8 per cent of the total starch
in 30 seconds; in about 45 per cent of the grains and
75 per cent of the total starch in 1 minute ; in about 90
per cent of the grains and 99 per cent of the total starch
in 5 minutes. (Chart D 515.)

The reaction with sodium hydroxide begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 54
per cent of the .total starch in 5 minutes ; in about 23
per cent of the grains and 68 per cent of the total starch
in 15 minutes; in about 45 per cent of the grains and
75 per cent of the total starch in 30 minutes; in about
50 per cent of the grains and 81 per cent of the total
starch in 45 minutes; in about 54 per cent of the grains
and 84 per cent of the total starch in 60 minutes. (Chart
D516.)

The reaction with sodium sulphide begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
4 per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 6 per cent of the total starch in
15 minutes ; in about 4 per cent of the grains and 7 per
cent of the total starch in 30 minutes ; very slight advance

in 45 minutes; in about the same percentage of grains
and 9 per cent of the total starch in 60 minutes. (Chart
D517.)

The reaction with sodium salicylate begins in 30
seconds. Complete gelatinization occurs in about 48 per
cent of the grains and 61 per cent of the total starch in
3 minutes; in about 63 per cent of the grains and 75
per cent of the total starch in 5 minutes; in about 99
per cent of the grains and in more than 99 per cent of
the total starch in 10 minutes. ( Chart D 518.)

The reaction with calcium nitrate begins in very rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; in less than 0.5 per cent of
the entire number of grains and total starch in 15 min-
utes ; in less than 0.5 per cent of the grains and 1 per cent
of the total starch in 30 minutes; very little if any
further change in 45 and 60 minutes. (Chart D 519.)

The reaction with uranium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the "entire number of grains
and 1 per cent of the total starch in 5 minutes; in less
than 0.5 per cent of the grains and 10 per cent of the
total starch in 15 minutes; in about 3 per cent of the
grains and 17 per cent of the total starch in 30 minutes ;
in about 5 per cent of the grains and 22 per cent of the
total starch in 45 minutes; in about 6 per cent of the
grains and 25 per cent of the total starch in 60 minutes.
(Chart D 520.)

The reaction with strontium nitrate begins in rare
grains in 1 minute. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes; in about 10
per cent of the grains and 44 per cent of the total starch
in 15 minutes; in about 31 per cent of the grains and
78 per cent of the total starch in 30 minutes; in about
47 per cent of the grains and 81 per cent of the total
starch in 45 minutes ; in about 56 per cent of the grains
and 84 per cent of the total starch in 60 minutes. (Charts
D521 and D 532.)

The hilum and lamellae become more distinct than
in B. double light rose. Gelatinization begins at the
hilum which swells slightly. Two fissures which are
continued into furrows are seen to extend from either side
of the hilum nearly to the distal margin. The starch
comprehended between them is first fissured by fine
longitudinal lines, and then in many grains by a double
row of slanting fissures which are first seen near the
hilum and then progressively nearer the distal end as the
grain swells, and this starch is gelatinized from the
hilum distalward. As it is gelatinized it leaves a series
of refractive protuberances projecting on either side into
the interior of the gelatinized grain. In most of the
grains, this process does not extend quite to the distal
end, a broad band of starch being left there. This is
cut up by fine longitudinal fissures and is the last part
of the grain to be gelatinized. The portion at the proxi-
mal end and sides, as in B. double light rose, forms
a thick, homogeneous-looking, marginal band which is
slowly gelatinized. The gelatinized grains are more
swollen, do not have such thick capsules, and are more
distorted, particularly at the distal end, than in B. double
light rose.

BEGONIA.

707

The reaction with cobalt nitrate begins in very rare
grains in 1 minute. Complete gelatinization is not
observed in any grains in 5 minutes, and even after the
grains have been treated for 15, 30, 45, and 60 minutes
only rare grains are much affected by the reagent, so that
complete gelatinization occurs in much less than 0.5 per
cent of the entire number of grains and total starch in
60 minutes. (Chart D 522.)

The reaction with copper nitrate begins in rare grains
in 2 minutes. Complete gelatinization occurs in less than
0.5 per cent of the entire number of grains and total
starch in 5 minutes; in less than 0.5 per cent of the
grains and total starch in 15 minutes; slight advance
in 30 minutes; in less than 0.5 per cent of the grains
and 1 per cent of the total starch in 45 minutes; in
about 0.5 per cent of the grains and 2 per cent of the
total starch in 60 minutes. (Chart D 523.)

The reaction with cupric chloride 'begins in rare
grains in 1 minute. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; little if any advance is observed
in 15, 30, 45, and 60 minutes, respectively. (Chart
D 524.)

The reaction with barium chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and total starch in 5 minutes; little if any further ad-
vance in 15, 30, 45, and 60 minutes. (Chart D 525.)

The reaction with mercuric chloride begins in rare
grains in 2 minutes. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
total starch in 5 minutes; little if any further advance
occurs in 15, 30, 45, and 60 minutes, respectively.
( Chart D 526.)

BEGONIA ENSIGN (HYBMD).

(Plate 21, fig. 126; Charts D 527 to D 532.)
HISTOLOGIC PBOPERTIES.

In form the grains are always simple as in both
parents, and isolated as in B. socotrana. They are usually
as regular as in B. double light rose, and any irregulari-
ties are due to the same causes as in that starch, except
that some grains have protuberances as in B. socotrana.
The conspicuous forms are ovoid, elongated ovoid, ellip-
tical, and nearly round. The additional forms are quad-
rilateral with much rounded angles, rod-shaped, and
triangular. The grains, as in B. double light rose, are not
flattened. In form B. ensign shows a closer relationship
to B. double white rose than to B. socotrana.

The hilum is as distinct as in B. double light rose, and
more distinct than in B. socotrana. It is no more often
fissured than in B. double light rose, and the fissures
have the same forms as in that starch. The hilum is
never centric as it sometimes is in B. double light rose,
but is eccentric from 0.42 to 0.16, usually 0.25, of the
longitudinal axis; this is 0.06 more eccentric than in
B. double light rose, and 0.07 less than in B. socotrana.
In the character of the hilum, B. ensign shows a closer
relationship to B. double light rose, but in the degree of
eccentricity there is a somewhat closer relationship to B.
socotrana.

The lamella; are more distinct than in B. double light
rose and have the same character and arrangement as
in that grain, except that they are often wavy in outline

and always more distinct at the distal than at the proxi-
mal end, as in B. socotrana. The number counted on the
larger grains varies from 28 to 45, usually 33. In the
character of the lamella; B. ensign shows a somewhat
closer relationship to B. double light rose than to B.
socotrana, but in number the reverse.

In size the grains vary from the smaller which are
6 by 6/t, to the larger which are 46 by 22/n, in length
and breadth. The common sizes are 28 by 16/A and 20
by 20/A. In size and proportion of the common-sized
grains B. ensign is somewhat closer to B. double light rose,
but in those of the larger grains closer to B. socotrana.

POLARISCOPIC PBOPERTIES.

The figure is distinct and varies from moderately to
very clear-cut as in B. socotrana. The lines cross at an
acute angle which does not vary greatly in the different
grains as in B. socotrana. They are more often bent
and bisected than in either parent, and in the first re-
spect more closely resemble B. double light rose and in
the last B. socotrana.

The degree of polarization varies from moderate to
high (value 67), 7 units more than in B. socotrana and
3 units less than in B. double light rose. There is rarely
any variation in a given aspect of an individual grain
as in B. double light rose.

With selenite the quadrants are as clear-cut as in
B. socotrana. They are less unequal in size than in
B. socotrana, but more than in B. double light rose; and
are more irregular in size than in either parent, but in this
respect more closely resemble B. double light rose than
B. socotrana. The colors as in B. double light rose are
usually pure, but a somewhat smaller number of grains
have a greenish tinge.

In the character of the figure B. ensign shows a
closer relationship to B. socotrana, and in the degree of
polarization and the appearances with selenite to B.
double light rose.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate blue-violet (value 40), 5 units
less than in B. double light rose and 10 units more than
in B. socotrana. With 0.125 per cent Lugol's solution
the grains all color a light blue- violet, less than B. double
light rose, but much more than in B. socotrana. After
heating in water until the grains are all gelatinized, and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains are usually colored moderately light,
a few light, and a few a deep indigo as in B. double light
rose; and the solution a deep indigo as in B. double light
rose. If the preparation is boiled for 2 minutes and then
treated with an excess of a 2 per cent Lugol's solution,
the grain-residues all color a light to moderate indigo
at the proximal end, the capsules a deep violet, and the
solution a very deep indigo, as in B. double light rose.
Qualitatively and quantitatively the reactions with iodine
show a closer relationship to B. double light rose than to
B. socotrana.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at once,
and in 30 minutes they are light to moderately colored
(value 30), 5 units less than in B. socotrana and 10
units less than in B. double light rose; the greater num-

708

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

her of the grains are lightly colored, a few very lightly,
a few moderately, and some grains deeply.

With safranin the grains all color lightly at once, and
in 30 minutes they are moderately to deeply colored
(value 50), 5 units less than in B. socotrana and 10
units less than in B. double light rose. The majority of
the grains are colored moderately, a few moderately to
lightly, and a few deeply.

In the reactions with aniline stains B. ensign shows
a closer relationship to B. socotrana than to B. double
light rose.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 64° to 65.5° C., and of all 66° to 68° C.,
mean 67° C. The mean is 4° C. higher than in B. double
light rose and 14.4° C. lower than in B. socotrana.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 89 per cent of
the total starch in 5 minutes; in about 98 per cent
of the grains and 99 per cent of the total starch in 10
minutes. ( Chart D 527.)

The hilum is indistinct as in B. double light rose.
The lamellae are invisible as in both parents. The grains
become somewhat more refractive after the addition of
the reagent and the first part of the grain to be so affected
is a narrow band at the margin which is as refractive as in
B. double light rose. Gelatinization begins at the distal
margin and proceeds as in B. double light rose except that
in no case is gelatinization preceded by a pitted appear-
ance of the ungelatinized starch, in this respect resem-
bling B. socotrana. The gelatinized grains are as much
swollen and have nearly as thick capsules as in B. double
light rose, and are nearly as much distorted as in B. soco-
trana. In this reaction B. ensign shows qualitatively a
somewhat closer relationship to B. double light rose than
to B. socotrana.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 12 per cent of
the entire number of grains and 50 per cent of the
total starch in 5 minutes; in about 21 per cent of the
grains and 88 per cent of the total starch in 15 minutes ;
in about 63 per cent of the grains and 98 per cent of
the total starch in 30 minutes. (Chart D 528.) (See
pages 697 and 705.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum as in both
parents, but progresses as in B. double light rose, except
that the inner mass of starch remains less gelatinized
and more granular before solution, showing the influence
of B. socotrana.

The reaction with pyrogallic add begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains
and 12 per cent of the total starch in 5 minutes ; in about
5 per cent of the grains and 30 per cent of the total starch
in 15 minutes; in about 33 per cent of the grains and
53 per cent of the total starch in 30 minutes; in about
35 per cent of the grains and 65 per cent of the total
starch in 45 minutes ; in about 47 per cent of the grains
and 71 per cent of the total starch in 60 minutes. (Chart
D529.)

The hilum and lamellse are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and pro-
gresses as in B. double light rose, except that in some
grains an indistinct double row of slanting fissures may
be seen just distal to the hilum, showing the influence of
B. socotrana. The gelatinized grains are as much swol-
len, have somewhat thicker capsules (if they ever become
completely gelatinized, which is to be doubted in many
grains), and are not so much distorted as in that starch.

In this reaction B. ensign shows qualitatively a closer
relationship to B. double light rose than to B. socotrana.
(See note, page 698.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 88 per cent of the
total starch in 15 seconds; in more than 99 per cent
of the grains and total starch in 30 seconds. (Chart
D531.)

The hilum, as in B. double light rose, becomes dis-
tinct in all the grains, attended by the formation of a
bubble in a majority. The lamella? are as distinct as in
B. socotrana. Gelatinization begins at the hilum and
progresses as in B. dfluble light rose. The gelatinized
grains are as much swollen as in B. double light rose,
but the capsules are not so thick, and they are more
distorted at the distal end than in that starch. In this
reaction B. ensign shows qualitatively a closer relation-
ship to B. double light rose than to B. socotrana.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the entire number of grains and 26 per cent of
the total starch in 1 minute; in about 78 per cent of the
grains and 91 per cent of the total starch in 2 minutes;
in about 95 per cent of the grains and 99 per cent of the
total starch in 3 minutes. (Chart D 532.)

The hilum and lamella? are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and pro-
ceeds as in B. double light rose, except that 2 fissures
proceeding from either side of the hilum are formed in
more grains than in that starch, and in some grains a
double row of rather indistinct slanting fissures is
formed as in B. socotrana. The gelatinized grains are
as much swollen, have as thick capsules, and are as much
distorted as in B. double light rose. In this reaction
B. ensign shows qualitatively a closer relationship to
B. double light rose than to B. socotrana.

38. STARCHES OF BEGONIA DOUBLE WHITE, B.

SOCOTKANA, AND B. JULIUS.

Starch of Begonia socotrana (pollen parent) is de-
scribed on pages 704 to 707.

BEGONIA DOUBLE WHITE (SEED PARENT) .

(Plate 22, fig. 127; Charts D 533 to D 538.)

HISTOLOGIC PROPERTIES.

In form the grains are almost solely simple and iso-
lated, only occasionally compound grains and aggregates
are seen. The compound grains are always of one type :
2 small grains, each consisting of a hilum and 1 or 2
lamellae, surrounded by 30 or more secondary lamellae
and located at the proximal end of a large elongated
grain. The aggregates consist of 2, 3, or 4 small grains
or of 2 small grains adhering to the distal end of a
somewhat larger one. The grains are usually regular,

BEGONIA.

709

and any irregularities that may occur are due to the
following causes: (1) A secondary set of lamellae whose
longitudinal axis is usually at a right angle to that of
the primary set; (2) rarely, 1 or 2 rounded protu-
berances from the proximal end; (3) 1 or 2 pressure
facets on the smaller grains; (4) rarely, a slight devia-
tion of the axis and consequent bending of the grain.
The conspicuous forms are ovoid, elongated elliptical,
round and nearly round, and triangular. The additional
forms are dome-shaped and pyriform. The grains are
usually not flattened, but the few broad forms are some-
what flattened and when seen on edge have an elongated
elliptical or ovoid shape.

The hilum when not fissured is a rather indistinct,
small, round spot. It is fissured in a small majority
of the grains and the fissures are very small and not deep.
They have the following forms: (1) A small, straight,
transverse or oblique line; (2) cruciate, T- or Y-forms;
(3) an irregularly stellate arrangement or fissures; (4)
a flying-bird. The hilum is eccentric from 0.44 to 0.12,
usually 0.25, of the longitudinal axis.

The lamella are usually fine, regular, and moderately
distinct. Near the hilum, they are round or oval in
form and continuous, and in the rest of the grain, down
to the margin, they are regular but discontinuous and
have the form of the outline of the grain. There is often
1 broad refractive lamella near the hilum and, if the
grain contains both primary and secondary starch, broad
refractive lamella? surrounding the primary grain ; while
there are often 3 or 4 other coarse lamella? from about the
upper one-third to the margin which divide the fine
lamella? into bands of varying breadth. The lamellae of
the secondary starch are not so fine and are more distinct
than those of the primary deposit. The number counted
on the larger grains varies from 18 to 40, usually 36, less
than in B. socotrana.

In size the grains vary from the smaller which are
4 by 4/1, to the larger which are 44 by 24/*, rarely 50 by
26/u., in length and breadth. The common sizes are 22 by
18/t and 24 by 14/*.

Comparison of the histologic properties between B.
socotrana and B. double white shows :

Form: — Compound grains and aggregates which
occur occasionally in B. double white are not seen at all in
B. socotrana. The grains of B. socotrana, are more
irregular than those of B. double white, and the irregu-
larities are due to the following causes: (1) 1 or more
large rounded protuberances from the proximal end and
sides ; ( 2 ) a greater development of one part of the distal
end than the rest; (3) a deviation of the axis and con-
sequent bending of the grain; (4) rarely, regular ele-
vations and depressions in the distal end producing a
fluted appearance; (5) rarely, a secondary set of lamellae
whose longitudinal axis is at an angle to that of the
primary set. The first of these causes is but rarely seen
in B. double white, the second and fourth are never seen,
and the fifth (which occurs but rarely in B. socotrana)
is the most common cause of irregularity in B. double
white. In form the grains are much more often elon-
gated, comparatively few of the round or triangular
forms being seen.

The hilum is somewhat less distinct and is much less
often fissured. The fissures have only three forms: (1)
As in B. double white, a single, straight, rarely curved

line, transversely or obliquely placed; (2) a somewhat
branched Y form, but no cruciate or T forms such as
occur in B. double white are seen; (3) as in B. double
ivhite, an irregularly stellate arrangement of fissures.
The hilum usually is 0.18 of the longitudinal axis, which
is 0.07 more eccentric than in B. double white.

The lamella are not so distinct and are usually finer
than in B. double white. There is never a broad, distinct
lamella very near the hilum, nor a distinct lamella sepa-
rating the primary from the secondary starch in grains
which consist of both primary and secondary starch.
Otherwise the arrangement is the same. They are often
not regular, as in B. double white, but show a waviness of
outline.

In size the grains are somewhat larger and more
slender, the larger grains being 2/t, longer and 2/* narrower
than the largest grain measured in B. double white.
The common sizes are, respectively, 8/x longer and the
same breadth, and Sp longer and 3/j, broader, than the
corresponding common sizes of B. double white.

POLABISCOPIC PROPERTIES.

The figure is distinct and moderately well-defined.
The lines are fine, as a rule, and cross at a right angle
or at an acute angle which varies somewhat in size in the
different grains. They are often somewhat bent and
moderately often bisected.

The degree of polarization varies from low to moder-
ately high (value 55). In most grains it is moderate,
in a few it is low, and in a few moderately high. There
is often some variation in a given aspect of an individual
grain.

With selenite the quadrants are moderately clear-cut.
They are usually unequal in size and often irregular in
shape. The colors are usually not quite pure.

Comparison of the polariscopic properties between
B. socotrana and B. double white shows:

The figure is as distinct and usually better defined.
The lines are not so fine and usually cross at an acute
angle which does not 'vary so greatly in size in different
grains. They are less often bent or bisected than in B.
double white.

The degree of polarization varies from moderate
to moderately high (value 60), 5 units more than in
B. double white. There is less often variation in a given
aspect of an individual grain.

With selenite the quadrants are more clear-cut, they
are more unequal in size, and more regular in shape than
in B. double white. The colors are more often pure and
there are some which show a greenish tinge.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light violet (value 25). The color deepens slowly
until it is moderately deep and has assumed a somewhat
bluish tint. With 0.125 per cent Lugol's solution the
grains all color very lightly, and the color deepens slowly
until it is moderate and has assumed a somewhat bluish
tint. After heating in water until the grains are all
gelatinized and then treating with a 2 per cent Lugol's
solution, the gelatinized grains are all colored a moderate
indigo, and the solution a deep indigo. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of a 2 per cent Lugol's solution, the grain-residues

710

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

are all colored a light to moderate indigo; the capsules
a moderate violet, and the solution a very deep indigo.

Comparison of the iodine reactions between B. soco-
trana and B. double white shows :

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
30), 5 units more than in B. double white. With 0.125
per cent Lugol's solution the grains all color a very light
violet, more than in B. double white. After heating in
water until the grains are all gelatinized and then treating
with a 2 per cent Lugol's solution the gelatinized grains
all color more and the solution less than in B. double
white. If the preparation is boiled for 2 minutes and
then treated with an excess of a 2 per cent Lugol's
solution the 'grain-residues are all colored more, the
capsules a deeper violet, and the solution the same as in
B. double white.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are lightly colored (value
30). Most of the grains are colored lightly, a few very
lightly, and a few moderately colored.

With safranin the grains all color very lightly at
once, and in 30 minutes they are lightly to moderately
colored (value 40), 10 units more than with gentian
violet. Most of the grains are colored lightly to moder-
ately, some lightly, and a very few deeply.

Comparison of the aniline reactions between B. soco-
trana and B. double white shows :

With gentian violet the grains are light to moder-
ately colored (value 35), 5 units more than B. double
white. There are a few grains which are deeply colored.

With safranin the grains are moderately colored
(value 55), 15 units more than with B. double white.
More grains are colored deeply to moderately deeply than
in that starch.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 60° to 61.5° C., and of all 65° to 66.5° C.,
the mean is 65.75° C.

Comparison of the temperature reactions between B.
socotrana and B. double white shows :

The temperature of gelatinization of all the grains
of B. socotrana is 81° to 81.8° C., mean 81.4° C., which
is 15.65° C. more than that of B. double white.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 76 per
cent of the entire number of grains and 83 per cent of
the total starch in 5 minutes; in about 99 per cent of
the grains and more than 99 per cent of the total starch
in 10 minutes. (Chart D 533.)

The hilum becomes rather indistinct in all the grains,
unattended by the formation of a bubble in any. The
lamella? are not visible. The grain becomes more refrac-
tive after the addition of the reagent, and the first part
of the grain to show this is a rather narrow band at the
margin which, however, does not become very refrac-
tive. Gelatinization begins at the distal margin and
proceeds rather irregularly to the hilum, preceded by
short cracks which invade the ungelatinized starch just
before gelatinization. It usually proceeds more rapidly
along the margin than in the interior of the grain,

and the proximal margin is gelatinized before the starch
immediately around the hilum, which is, however, not
split when the hilum swells, but gelatinizes rapidly as
one piece. The gelatinized grains are much swollen,
have rather thick capsules, and are much distorted.

Comparison of the chloral-hydrate reactions between
B. socotrana and B. double white shows:

The hilum and lamella? are both invisible. Gela-
tinization in the majority of the grains begins at the
distal end and from there proceeds to the hilum and
proximal end. In a moderate minority the proximal
end is gelatinized soon after the distal end, and the most
resistant part of the grain is midway between the hilum
and the distal end. This method is not seen in B. double
white. In the first method the differences noted are
that gelatinization proceeds smoothly without any pre-
liminary cracking of the ungelatinized starch as in
B. double white, and that the portion at the proximal
margin is the last to be gelatinized instead of that
immediately surrounding the hilum. The gelatinized
grains are as much swollen, and as much distorted, as in
B. double white but the capsules are rather thin instead
of thick.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the entire number of grains and 97 per cent of the total
starch in 5 minutes; in about 86 per cent of the grains
and 99 per cent of the total starch in 15 minutes. (Chart
D 534.) (See pages 697 and 705.)

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamella?
are distinct in some grains and not visible in others.
Gelatinization begins at the hilum which swells much
more rapidly toward the proximal end than toward the
distal end. Two fissures are formed which extend from
either side of the hilum one-half to three-fourths of
the distance between the hilum and the margin. The
starch comprehended between these fissures becomes in-
distinctly granular and is gelatinized very rapidly, leav-
ing in some grains a small refractive mass at the distal
end, but in the majority only a marginal band which
is broader at the distal than at the proximal end. The
capsule is then dissolved at the proximal end and solu-
tion proceeds toward the distal which is the last to be
dissolved. In some grains there is a separation of the
marginal band into 2 layers which dissolve independently.

Comparison of the chromic-acid reactions between
B. socotrana and B. double white shows:

The hilum and lamella? are somewhat more distinct
than in B. double white. Gelatinization begins at the
hilum which swells slightly, but not so rapidly as in B.
double white nor so much toward the proximal end.
The other differences noted are that the starch com-
prehended between the 2 fissures from the hilum is formed
into an inner granular mass which is easily diiferentiated
from the outer layer. This outer marginal layer is
finally dissolved at one corner of the distal margin, and
separated from the inner granular portion which may
be dissolved first or last.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 42 per cent of
the grains and 84 per cent of the total starch in 5
minutes; in about 62 per cent of the grains and 95 per
cent of the total starch in 15 minutes; in about 73 per

BEGONIA.

711

cent of the grains and 99 per cent of the total starch in
30 minutes. (Charts D 535 and D 536.) A portion
of the margin of some grains is quite resistant, but most
of the grain is easily gelatinized.

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate minority of
the grains. The lamellae are not very distinct. Gela-
tinization begins at the hilum which swells more rapidly
toward the proximal than toward the distal end. Two
fissures appear which extend from either side of the hilum
one-half to three-fourths of the distance from the hilum
to the distal margin, and in most grains the starch com-
prehended between these fissures and immediately distal
to the hilum is divided by a double row of slanting fissures
and then gelatinized, leaving a granular refractive resi-
due at the distal end. In the other' grains the starch
between the fissures is not divided by fissures but gela-
tinizes rapidly, leaving also a small granular refractive
mass at the distal end. The starch at the proximal and
distal margins and the sides forms a thick, refractive,
homogeneous band which is slowly gelatinized. The
gelatinized grains are moderately swollen, have rather
thick capsules, and are usually not much distorted, but
sometimes vary considerably.

Comparison of the pyro gallic-acid reactions between
B. socotrana and B. double white shows :

The hilum becomes distinct, unattended by the for-
mation of a bubble in any of the grains. The lamella?
are more distinct than in B. double while. Gelatiniza-
tion begins at the hilum, and the differences noted are
that the starch comprehended between the 2 fissures
from the hilum (and immediately distal to the hilum) is
divided by a double row of slanting fissures, which arc
more distinct than in B. double white, and then slowly
gelatinize, leaving a more distinctly granular and more
refractive mass at the distal end than in B. double white.
No further change takes place in the grain except an
increased rcfractivity. (See note, page 322.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in 100 per cent of the
entire number of grains and total starch in 15 seconds.
(Chart D537.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in the majority. The
lamellae are not visible. Gelatinization begins at the
hilum which swells very rapidly in the direction of the
proximal end. Two fissures extend a short distance
from either side of the hilum toward the distal end.
The starch between is not distinctly fissured, but be-
comes granular and gelatinizes comparatively slowly.
At the same time the bubble swells, then shrinks, and
finally disappears, accompanied by considerable invagina-
tion of the capsule at the sides of the proximal end.
The gelatinized grains are much swollen, have rather
thin capsules, and are somewhat distorted.

Comparison of the nitric-acid reactions between B.
socotrana and B. double white shows :

The hilum becomes distinct in all the grains unat-
tended by the formation of a bubble in any. The lamella?
are also distinct. The hilum does not enlarge so much
toward the proximal end as in B. double white, and the
starch comprehended between the 2 fissures which ex-
tend from either side of the hilum nearly to the margin

is divided by 2 rows of slanting fissures and is then
slowly gelatinized, leaving small pointed protuberances
of refractive starch projecting into the interior of the
swelling grain. This is as far as the reaction ever goes
in the normal grains, and none of these phenomena is
seen in B. double tuhite.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 92
per cent of the entire number of grains and 97 per cent
of the total starch in 1 minute; in 100 per cent of the
grains and total starch in 2 minutes. (Chart D 538.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a few. The lamellae
are moderately distinct in some grains, but in the
majority they are not visible. Gelatinization begins
at the hilum which swells rapidly, more rapidly toward
the proximal than toward the distal end. Two indistinct
fissures extend from either side of the hilum nearly to
the distal margin, and the starch comprehended between
them is fissured by rather indistinct longitudinal fis-
sures. This is gelatinized with moderate rapidity and
leaves a small refractive granular residue at the distal
margin. The starch at the proximal end and sides
forms a homogeneous-looking, refractive, marginal band
which is much thicker and broader at the sides than at
the proximal end. This grows thinner and more nearly
transparent and is finally gelatinized as is also the
irregular refractive mass at the distal end. The gela-
tinized grains are much swollen, have thick capsules,
and are somewhat distorted.

Comparison of the strontium-nitrate reactions be-
tween B. socotrana and B. double white shows :

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any. The lamellae
are always visible and are more distinct than in B. double
white. Gelatinization proceeds in very much the same
manner as in B. double white, except that the 2 fissures
which extend from either side of the hilum are more
distinct, as are also the longitudinal fissures in the
starch comprehended between them. This starch is also
often divided by a double row of slanting fissures which
are first seen near the hilum and then progressively
nearer the distal end as the grain swells and the portion
near the hilum is gelatinized. The gelatinized grains
are more swollen, do not have such thick capsules, and
are more distorted, particularly at the distal end, than in
B. double white.

BEGONIA JULIUS (HYBRID).

(Plate 22, fig. 129; Charts D 533 to D 538.)

HISTOIAXHC PROPERTIES.

In form the grains are usually simple and isolated,
but, as in B. double white, compound grains and aggre-
gates are occasionally seen. They both are of the same
types as in B. double white. The grains are usually regu-
lar, and have fewer irregularities than in either parent, in
this characteristic showing a closer relationship to B.
double white than to B. socotrana. The irregularities
which occur are due to the following causes: (1) Slight
deviation of the longitudinal axis and consequent bend-
ing of the grain; (2) 1 or 2 large or small, rounded pro-
tuberances from the proximal end or sides; (3) rarely,
depressions and elevations of the distal end and margin

712

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

of the grain, sometimes giving an irregularly fluted
appearance ; (4) a secondary set of lamellae whose longi-
tudinal axis is at an angle with that of the primary set ;
(5) a greater development of one end or of one side of the
grain than the rest. The character of the irregularities is
closer to that of B. socotrana than to B. double white.
The conspicuous forms are elongated and short elliptical
with flattened distal end, round, nearly round. The
additional forms are triangular, ovoid, quadrilateral
with rounded angles, dome-shaped, and rod-shaped. The
broad forms are somewhat flattened as in both parents.
In form B. Julius shows a somewhat closer relationship
to B. socotrana than to B. double white.

The hilum is not very distinct and is rarely fissured
as in B. socotrana. The fissures have the following
forms: (1) A single, short, straight line transversely or
obliquely placed; (2) an irregularly stellate arrange-
ment of fissures. The hilum is eccentric from 0.4 to
0.15, usually 0.2, of the longitudinal axis, which is 0.02
less eccentric than in B. socotrana and 0.05 more eccentric
than in B. double white. In the character and the eccen-
tricity of the hilum B. Julius shows a closer relationship
to B. socotrana than to B. double white.

The lamellce are as distinct as in B. socotrana and not
so distinct as in B. double white, but otherwise have the
same character and arrangement as in B. double white.
The number counted on the larger grains varies from
20 to 40, usually 36, the same as in B. double white, and
slightly more than in B. socotrana.

In the character and arrangement of the lamellae
B. Julius shows a somewhat closer relationship to B.
double white than to B. socotrana.

In size the grains vary from the smaller which are
4 by 4/x, to the larger which are 48 by 24/t, in length
and breadth. The common size is 24 by 14/t, which is
8ft. shorter and the same breadth as in B. socotrana and
the same length and breadth as in the elongated common
forms of B. double white.

In size B. Julius shows a closer relationship to B.
double white, and in proportion to B. socotrana.

POLABISCOPIC PROPERTIES.

The figure is as distinct and as well defined as in
B. socotrana. The lines are not so thick as in that
starch, but not so thin as in B. double white. They
cross at a right angle or at an acute angle which does not
vary greatly in size in the different grains as in B.
socotrana. They are as much bent and bisected as in
B. double white.

The degree of polarization varies from moderate to
moderately high (value 60), the same as in B. socotrana
and 5 units more than in B. double white. There is
but little variation in a given aspect of the individual
grains.

With selenite the quadrants are as clear-cut as in
B. socotrana. They are not so unequal in size and
are more irregular in shape than in that starch, but the
same as in B. double white. The colors are as pure as in
B. socotrana.

In the character of the figure the hybrid resembles
both parents equally, but in different respects. In the
degree of polarization and the appearances with selenite
it shows a closer relationship to B. socotrana than to B.
double white.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet (value 40), 10 units more
than B. socotrana and 15 units more than in B. double
white. With 0.125 per cent Lugol's solution the grains
are colored a light violet, more than in B. socotrana and
much more than in B. double white. After heating in
water until all the grains are completely gelatinized and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains all color a moderate indigo and the
solution a deep indigo as in B. double ivhite. If the
preparation is boiled for 2 minutes and then treated with
an excess of a 2 per cent Lugol's solution, a small major-
ity only of the grain-residues color a light indigo, less
than in B. double white and much less than in B. soco-
trana; the capsules a moderate violet, and the solution a
very deep indigo as in B. double white. Qualitatively and
quantitatively the iodine reactions with the unhedted
grains are closer to those of B. socotrana than B. double
ivhite, but with the grains heated in water they are closer
to B. double white than to B. socotrana.

ANILINE REACTIONS.

With gentian violet the grains all color lightly at
once, and in 30 minutes they are lightly to moderately or
deeply colored (value 45), 10 units more than in B. soco-
trana and 15 units more than in B. double white.

With safranin the grains all color lightly at once, and
in 30 minutes they are moderately deeply colored (value
60), 5 units more than in B. socotrana and 10 units
more than in B. double white.

In the reactions with aniline stains B. Julius shows a
closer relationship to B. socotrana than to B. double
white.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 65° to 66° C., and of all is 67° to 69° C.,
mean 68° C., which is 5.25° C. higher than that of B.
double white and 13.4° C. lower than in B. socotrana.
The temperature of gelatinization of B. Julius is closer
to that of B. double white than that of B. socotrana.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 90 per cent of the
total starch in 5 minutes; in more than 99 per cent of
both the grains and total starch in 10 minutes. (Chart
D533.)

The hilum is more distinct than in either parent, in
this respect more closely resembling B. double ivhite
than B. socotrana. The lamellae are invisible, as in both
parents. •The grains become more refractive after the
addition of the reagent, and the first part of the grain
to show this change is a rather narrow band at the margin
which is as narrow and no more refractive than in B.
double ivhite. Gelatinization begins at the corners of
the distal margin and proceeds in most grains as in
B. double white, but in some according to the method
described for the majority of the grains of B. socotrana.
The gelatinized grains are much swollen, have as thin
capsules as in B. socotrana, and are as much distorted
as in both parents. In this reaction B. Julius shows
qualitatively a somewhat closer relationship to B. double
white than to B. socotrana.

BEGONIA.

713

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in 7 per cent of the entire
number of grains and 75 per cent of the total starch in 5
minutes ; in about 41 per cent of the grains and 90 per
cent of the total starch in 15 minutes; in about 95 per
cent of the grains and 99 per cent of the total starch in 30
minutes. (Chart D 534.) (See pages 697 and 705.)

The hilum and lamellae are as distinct as in B. soco-
tmna. Gelatinization begins at the hilum and pro-
gresses as in B. double white, except that the starch be-
tween the 2 fissures, which proceed from the hilum, is
more distinctly fissured and becomes more distinctly
granular, showing the influence of B. socotrana. There
is .not a dearly marked division into an outer and an
inner layer as in either parent, and in this respect the
hybrid more closely resembles B. double white. In this
reaction B. Julius shows qualitatively a somewhat closer
relationship to B. double white than to B. socotrana.

The reaction with pyrogallic acid begins in rare
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
20 per cent of the total starch in 5 minutes ; in about 7
per cent of the grains and 75 per cent of the total starch
in 15 minutes; in about 44 per cent of the grains and
90 per cent of the total starch in 30 minutes ; in about
58 per cent of the grains and 92 per cent of the total
starch in 45 minutes ; in about the same percentage of the
grains and 95 per cent of the total starch in GO minutes.
(Chart D 535.)

The hilum and lamellas are as distinct as in B.
socotrana, and gelatinization proceeds as in B. double
white, except that the starch just distal to the hilum
and comprehended between the 2 fissures from either
side of the hilum is less often divided by a double row
of slanting fissures, and more often simply gelatinizes
without any distinct fissuring or granule formation. The
gelatinized grains are moderately swollen, and have
rather thick capsules as in B. double white, but are some-
what more distorted than in that starch. In this reaction
B. Julius shows qualitatively a closer relationship to B.
double white than to B. socotrana. (See note, page 698.)
The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 95 per cent of
the entire number of grains and 99 per cent of the total
starch in 15 seconds; in 100 per cent of the grains and
total starch in 30 seconds. (Chart D 537.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and pro-
gresses as in B. double white. The gelatinized grains are
as much swollen, and have as thin capsules as in B.
double white, but are somewhat more distorted than in
that starch. In this reaction B. Julius shows qualitatively
a closer relationship to B. double white than to B.
socotrana.

The reaction with strontium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about G8 per cent of the entire number of grains and
84 per cent of the total starch in 1 minute ; in about 96
per cent of the grains and 99 per cent of the total starch
in 2 minutes. (Chart D 538.)

The hilum and lamellaa are as distinct as in B. soco-
trana,. Gelatinization begins at the hilum and progresses
in the great majority of the grains as in B. double white,
but in some grains a double row of slanting fissures is
22

formed as in B. socotrana and gelatinization progresses as
in that starch. The gelatinized grains are as much swol-
len, have as thick capsules, and are as much distorted as in
B. double white. In this reaction B. Julius shows, quali-
tatively, a closer relationship to B. double white than to
B. socotrana.

39. STAECHES OF BEGONIA DOUBLE DEEP KOSE, B.

SOCOTRANA, AND B. SUCCESS.

Starch of Begonia socotrana (pollen parent) is de-
scribed on pages 704 to 707.

BEGONIA DOUBLE DEEP EOSE (SEED PABENT).

(Plate 22, fig. 130; Charts D 539 to D 544.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated.
A few compound grains are seen, and also a number of
small single grains with pressure facets on their distal
ends, indicating the previous existence of aggregates.
The compound grains belong to two types : ( 1 ) 2 grains,
each consisting of a hilum and 3 or 4 lamella, surrounded
by 2 to 3 common secondary lamella;, and located at the
middle of a common-sized grain; (2) 2 grains each
consisting of a hilum and 1 or 2 lamellae surrounded by
12 to 18 common secondary lamellae and attached to
the proximal end of a somewhat elongated grain. A small
majority of the grains are somewhat irregular, and the
irregularities are due to the following causes: (1) A sec-
ondary set of lamellae whose longitudinal axis is at an
angle of varying size with that of the primary set. Some-
times, some at least of the secondary lamellaa completely
encircle the primary grain, and in other grains they are
merely applied to one side of the primary grain; (2)
wide, shallow depressions in the margin; (3) small
rounded protuberances from the sides or from either end ;
(4) 1 or 2 pressure facets at the distal end; (5) a slight
deviation of the axis with a consequent bending of the
grain. The conspicuous forms are ovoid, round, and
nearly round. The additional forms are triangular, reni-
form, dome-shaped, quadrilateral, and lenticular. The
broader grains are somewhat flattened and when seen on
edge have an elongated elliptical or ovoid form.

The hilum is not a very distinct, small, round spot.
It is very rarely fissured, and the fissures have the follow-
ing forms: (1) A very small, straight, transverse line;
(2) an irregularly stellate arrangement of short fissures.
The hilum is eccentric from 0.42 to 0.21, usually 0.26,
of the longitudinal axis.

The lamella are usually very distinct and rather
coarse. Those near the hilum are not so distinct and not
so coarse as those near the distal end, and those compos-
ing the primary grains are not so distinct nor so coarse as
those composing the secondary starch. Near the hilum
they are round and continuous, and throughout the rest
of the grain they have in general the form of the outline
of the grain, but are often wavy. There is usually 1
broad, very refractive lamella near the hilum. If the
grain contains both primary and secondary starch the
two deposits are separated by a broad refractive lamella.
The number counted on the larger grains varies from
16 to 30, usually 22, much less than in B. socotrana.

In size the grains vary from the smaller which are
10 by 10/i, to the larger elongated grains which are 34
by 24/i, and the larger broader grains which are 30 by

714

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

2G/J., in length and breadth. The common sizes are 24
by 18/j. and 20 by 19/*.

Comparison of the histologic properties between B.
socotrana and B. double deep rose shows :

Form: Compound grains which are sometimes seen
in B. double deep rose do not occur in B. socotrana, nor
are there any evidences of the existence of aggregates as
in B. double deep rose. The grains are more regular in
form than those of B. double deep rose, but when irregu-
larities occur they are more striking and more obvious
than in that starch. The irregularities are due to the
following causes, of which the first, second, and third
are more common than in B. double deep rose, and the
fourth and fifth much less common : ( 1 ) 1, 2, or more
large, rounded or pointed protuberances from the proxi-
mal end or sides; (2) a greater development of one part
of the distal end of the grain than of the rest; (3) a
deviation of the axis and a consequent bending of the
grain; (4) elevations and depressions of the margin,
especially at the distal end; (5) rarely a secondary set
of lamellae whose axis is at an angle with that of the
primary set. The grains are much more elongated in
form than in B. double deep rose, and the round or nearly
round forms so common in that starch are very rare in
B. socotrana.

The hilum is as distinct as in B. double deep rose and
somewhat less rarely fissured. The fissures have the same
forms as described under B. double deep rose and in addi-
tion a somewhat branched Y-form. The hilum is usually
eccentric, 0.18 of the longitudinal axis, which is 0.08
more eccentric than is usual in B. double deep rose.

The lamella are fine instead of somewhat coarse and
are not so distinct as in B. double deep rose. There is
usually not a broad refractive lamella near the hilum
as in B. double deep rose, but there are often 1 to 3 or
more broad, refractive lamella; which may be situated
about half the distance from the hilum to the margin and
which, in some grains, form a band at this point, but in
others are separated and divide the fine lamellae into bands
of varying breadth. The lamellae are much less numer-
ous than in B. double deep rose.

In size the grains are commonly 30//. by 21/t and 32/j.
by 14;it, in length and breadth. These sizes are, respec-
tively, 10/t longer and 2/t broader, and 6ju longer and
4/i narrower, than the corresponding common sizes of
B. double deep rose. The larger grains also are 18/u
longer and 2/t broader than the elongated grains of
B. double deep rose.

POLARISCOPIC PROPERTIES.

The figure is moderately distinct and usually well
defined. The lines cross at an acute angle which varies
widely in size in the different grains. They are often
very much bent and moderately often are bisected. The
figure may have one or more extra lines, and there are a
number of multiple figures.

The degree of polarization varies from moderately
low to high (value 50). In most of the grains it is
moderate, in a few moderately low, and in a few moder-
ately high to high. There is often considerable varia-
tion in a given aspect of an individual grain.

With selenite the quadrants are usually moderately
clear-cut. They are unequal in size and often very irreg-
ular in shape. The colors are usually not quite pure.

Comparison of the polariscopic properties between
B. socotrana and B. double deep rose shows :

The figure is more distinct and more often well de-
fined than in B. double deep rose. The lines cross at an
acute angle which does not vary widely in different
grains, and they are much less often bent or bisected.
The figure never has one or more extra lines, and multi-
ple figures are rare.

The degree of polarization varies from moderate to
high (value 60), 10 units more than in B. double deep
rose. There is very little variation in a given aspect of
the individual grains.

With selenite the quadrants are more clear-cut, and
are more often regular than in B. double deep rose.
The colors are much more often pure than in that starch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains all
color a moderate blue-violet (value 45). The color
deepens rapidly until it is very deep and has assumed
a more bluish tint. With 0.125 per cent Lugol's solution
the grains all color a light violet tinged with blue and
the color deepens moderately rapidly until it is deep
and has assumed a more bluish tint. After heating in
water until all the grains are completely gelatinized and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains are all colored a moderate indigo, and
the solution a deep indigo. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2 per
cent Lugol's solution, the grain-residues are very lightly
to moderately lightly colored at the proximal end, the
capsules a moderate violet, and the solution a very deep
indigo.

Comparison of the iodine reactions between B. soco-
trana and B. double deep rose shows :

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet tinged with blue (value
30), 15 units less than in B. double deep rose. With
0.125 per cent Lugol's solution the grains are all very
lightly colored, much less than in B. double deep rose.
After heating in water until the grains are all gelatinized
and then treating with a 2 per cent Lugol's solution, the
gelatinized grains are colored a moderately light to deep
indigo, more than in B. double deep rose; and the solution
a deep indigo, less than in B. double deep rose. If the
preparation is boiled for 2 minutes and then treated
with an excess of a 2 per cent Lugol's solution, the
grain-residues are all colored a moderate indigo at their
proximal ends, more than in B. double deep rose; the
capsules a very deep violet, more than in B. double deep
rose; and the solution a very deep indigo the same as in
B. double deep rose.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in 30 minutes they are light to moderately
colored (value 40). The majority of the grains are
lightly to moderately colored, a few lightly, and a very
few deeply.

With safranin the grains all color very lightly at once,
and in 30 minutes they are moderate to deeply colored
(value 60). The majority of the grains are moderate
to deeply colored, a few lightly, and a few deeply.

Comparison of the aniline reactions between B. soco-
trana and B. double deep rose shows :

BEGONIA.

715

With gentian violet the grains are lightly to moder-
ately colored (value 35), 5 units less than in B. double
deep rose. There is as much variation in depth of color
in the different grains as in that starch.

With safranin the grains are moderately colored
(value 55), 5 units less than in B. double deep rose.
There is the same amount of variation in depth of color
in the different grains as in that starch.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 64° to 65.5° C., and of all 67° to 68.8°
C., mean 67.8° C.

Comparison of the temperature reactions between
B. socotrana and B. double deep rose shows :

The temperature of gelatinization is 81° to 81.8° C.,
mean 81.4° C., which is 13.6° C. higher than that of B.
double deep rose.

EFFECTS OF VARIOUS REAGENTS.

The reaction with ch loral hydrate begins immediately.
Complete gelatinization occurs in about 96 per cent of
the entire number of grains and 98 per cent, of the total
starch in 5 minutes. ( Chart D 539.)

The hilum becomes moderately distinct in all the
grains, attended by the formation of a bubble in a
majority of the grains. The lamella? are never visible.
The grains become more refractive after the addition of
the reagent, and the first part of the grain to show this
change is a rather narrow band of starch around the
margin which is quite refractive. Gelatinization begins
first at discrete points at the distal end, and in the major-
ity of the grains immediately afterwards at the proximal
end. Gelatinization advances smoothly from these two
points and the last portion of the grain to be gelatinized
is that immediately distal to the hilum. This is usually
split into two parts which gelatinize independently of
one another. In a minority of the grains gelatinization
occurs at the distal end only and proceeds smoothly from
this point to the proximal end which is the last part of the
grain to be gelatinized. The gelatinized grains are
moderately swollen, have rather thick capsules, and are
considerably distorted.

Comparison of the chloral-hydrate reactions between
B. socotrana and B. double deep rose shows :

The hilum and lamellae are both invisible and a bub-
ble formation is not formed at the hilum, as in a
majority of the grains of B. double deep rose. The
grains become more refractive after the addition of the
reagent, and the first part to show this change is a rather
narrow band of starch at the margin which is not so
refractive as in B. double deep rose. Gelatinization be-
gins at discrete points on the distal end of the grains and
in a small majority of the grains proceeds exactly as
in a minority of B. double deep rose. In a large minor-
ity it progresses very much as in a majority of the grains
of B. double deep rose, the only difference noted being
that gelatinization advances more rapidly from the proxi-
mal than from the distal margin so that the last part of
the grain to be gelatinized is midway between the hilum
and the distal end, instead of just distal to the hilum;
and this part of the grain is never split into two pieces as
in B. double deep rose. The gelatinized grains are as
much swollen and as much distorted as in B. double deep
rose, but have thin instead of rather thick capsules.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 17 per cent of
the entire number of grains and 65 per cent of the total
starch in 5 minutes; in about 48 per cent of the grains
and 93 per cent of the total starch in 15 minutes; in
about 99 per cent of the grains and in more than 99 per
cent of the total starch in 30 minutes. (Chart D 540.)
(See pages 69 7 and 705.)

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any. The lamellae
are not visible. Gelatinization begins at the hilum, which
swells much more rapidly in the direction of the proxi-
mal than of the distal end. Two rather indistinct fis-
sures proceed from either side of the hilum nearly to
the distal margin. The starch comprehended between
these fissures is divided by fine irregular fissures and is
rapidly gelatinized, leaving a small refractive granular
residue at the distal end. In the meantime the portion
at the proximal and distal margins and sides forms a
marginal band which is broader at the distal margin
than elsewhere. It is at first homogeneous-looking, but
is later divided into lamellas. This is soon dissolved at
the proximal end and solution proceeds to the distal end,
which is the last to be dissolved.

Comparison of the chromic-acid reactions between B.
socotrana and B. double deep rose shows :

The hilum and lamellae are more distinct than in B.
double deep rose. Gelatinization begins at the hilum,
which swells somewhat but no more toward the proximal
than toward the distal end, and the progress of gelatiniza-
tion is different from B. double deep rose. The starch
which is comprehended between the 2 fissures from the
hilum, and which is immediately distal to the hilum, is
divided by a double row of slanting fissures. The grain-
residue gelatinizes without any further change except that
it becomes more refractive and is gradually divided into
an outer homogeneous layer and an inner granular mass.
The outer layer is dissolved at one corner and in some
grains splits away from the inner granular mass, which
may or may not be the last to be gelatinized.

The reaction with pyrogallic acid begins in a few
grains in 1 minute. Complete gelatinization occurs in
0.5 per cent of the entire number of grains and 25 per
cent of the total starch in 5 minutes; in about 32 per
cent of the grains and 77 per cent of the total starch
in 15 minutes ; in about 40 per cent of the grains and 88
per cent of the total starch in 30 minutes; in about
52 per cent of the grains and 95 per cent of the total
starch in 45 minutes ; in about 56 per cent of the grains
and 96 per cent of the total starch in 60 minutes. (Charts
D 541 and D 542.)

The hilum becomes distinct in all the grains, unat-
tended by the formation of a bubble in any. The lamella?
also gradually become distinct. Gelatinization begins
at the hilum, which swells somewhat. Two fissures are
seen to proceed from either side of the hilum practically
to the distal margin, and the starch which is compre-
hended between them and the hilum and the distal mar-
gin is indistinctly fissured and slowly gelatinized, leaving
a small refractive mass at the distal end which disappears
in time, the hilum meanwhile swelling more toward the
proximal than the distal end. The starch at the proxi-
mal end and sides forms at the margin a thick, refractive,
homogeneous band which slowly grows thinner and more

716

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

nearly transparent until it is completely gelatinized.
The gelatinized grains are moderately swollen, have
thick capsules, and are somewhat distorted.

Comparison of the pyrogallic-acid reactions between
B. socotrana and B. double deep rose shows :

The hilum and lamellae are both somewhat more dis-
tinct than in B. double deep rose. The method of
gclatinization differs somewhat from that described for
B. double deep rose in the following points : Two fissures
which extend from the hilum on either side are much
shorter; the starch comprehended between them is
divided by a double row of slanting fissures which are
very distinct ; when this part of the grain is gelatinized
it leaves a refractive distinctly granular mass at the distal
end ; and the band formed from the starch at the margin
is lamellated instead of being homogeneous in appear-
ance. No further change occurs after the gelatinization
of the distal material and the formation of a marginal
band. (See note, page 698.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in 100 per cent of the
grains and total starch in 15 seconds. (Chart D 543.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in a moderate number of
grains. The lamellae are not very distinct, but are visi-
ble. Gelatinization begins at the hilum, which enlarges
more rapidly toward the proximal end than toward the
distal end. Two fissures proceed from the hilum on
either side and extend nearly to the distal margin, and the
starch comprehended between these 2 fissures becomes
irregularly granular and is rapidly gelatinized. The
starch at the proximal and distal margins and sides
forms a rather thin, refractive, homogeneous-looking
band around the margin and this is gelatinized rather
slowly.

The gelatinized grains are much swollen, have rather
thin capsules, and are often considerably distorted.

Comparison of the nitric-acid reactions between B.
socotrana and B. double deep rose shows :

The hilum becomes more distinct in all the grains
than in B. double deep rose, but this is not attended
by the formation of a bubble in any of the grains. The
lamellae also are much more distinct than in B. double
deep rose. Gelatinization begins at the hilum which
swells slightly, and it progresses very differently from
that in B. double deep rose. The starch comprehended
between the 2 fissures which extend from either side of
the hilum is first divided by 2 rather indistinct rows of
slanting fissures which become more and more distinct as
gelatinization proceeds. This starch is slowly gelatin-
ized, leaving small, pointed protuberances of refractive
starch projecting from the sides into the center of the
swelling grains. This is as far as the reaction even seems
to go in the normal grains.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 44 per
cent of the entire number of grains and 80 per cent of the
total starch in 1 minute; in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 2 minutes. (Chart D 544.)

The hilum becomes distinct, unattended by the forma-
tion of a bubble in any of the grains. The lamellae are
distinct. Gelatinization begins at the hilum which
swells somewhat, and two fissures proceed from either

side of the hilum to only about half the distance between
the hilum and the distal margin. The starch compre-
hended between these 2 fissures is indistinctly fissured
near the hilum, and the distal end is also invaded by
a number of longitudinal fissures which extend inward
from the margin. The starch thus fissured becomes
granular and is then gelatinized rapidly. The hilum
meanwhile has been swelling rapidly, more toward the
proximal than toward the distal end of the grain. The
starch at the proximal end and sides forms at the margin
a thick, indistinctly lamellated band which gradually
grows thinner and more nearly transparent until it is
gelatinized. As the granular distal portion of the grain is
gelatinized there is an imagination of the capsule at the
proximal end, which is, however, straightened out later.
The gelatinized grains are much swollen, have thick cap-
sules, and are not greatly distorted.

Comparison of the strontium-nitrate reactions be-
tween B. socotrana and B. double deep rose shows :

The hilum and lamellae are more distinct than in B.
double deep rose. Gelatinization begins at the hilum
and proceeds much the same as in B. double deep rose,
except that the 2 fissures from the hilum are more distinct
and longer; the starch between them is not fissured by
longitudinal fissures from the distal end, but only from
the hilum; and it is also often fissured by a double row
of slanting fissures which are never seen in B. double
deep rose; and the starch at the proximal end is never
observed to be invaginated during the gelatinization of
the distal starch. The gelatinized grains are as much
swollen, do not have such thick capsules, and are some-
what more distorted, especially at the distal end, than in
B. double deep rose.

BEGONIA SUCCESS (HYBRID).

(Plate 22, fig. 132; Charts D 539 to D 644.)
HisTOLOGic PROPERTIES.

In form the grains are always simple as in B. soco-
trana, and are usually isolated, but a few aggregates are
seen which may be doublets or quadruplets arranged in a
somewhat irregular mass. The grains are more regular
in form than in either parent, in this respect more closely
resembling B. socotrana, but the character of the irregu-
larities is closer to B. double deep rose, except that sec-
ondary sets of lamellae are of rare occurrence. Irregulari-
ties are due to the following: (1) A deviation of the axis
and consequent bending of the grain; (2) a greater de-
velopment of one part of the distal end than of the rest ;
(3) shallow depressions in the margin; (4) rounded pro-
tuberances from either end or side; (5) a secondary set of
lamellae whose longitudinal axis is at an angle of varying
size with that of the primary set; (6) 1 or 2 pressure
facets at the distal end. The conspicuous forms are elon-
gated elliptical with flattened distal end, ovoid, and
nearly round. The additional forms are round, rod-
shaped, club-shaped, triangular, and irregularly quadri-
lateral. The broad forms, as in both parents, are some-
what flattened, and when viewed on edge have an
elongated elliptical or ovoid shape. In form B. success
shows a closer relationship to B. socotrana than to B.
double deep rose.

The hilum is not very distinct, as in both parents.
It is very rarely fissured, as in B. double deep rose, and
the fissures have the same forms as in that starch. The

BEGONIA.

717

hilum is eccentric from 0.36 to 0.15, usually 0.2, of the
longitudinal axis. This is 0.02 less eccentric than in
B. socoirana and 0.06 more than in B. double deep rose.
In the character of the hilum B. success shows a closer
relationship to B. double deep rose, and in degree of eccen-
tricity to B. socoirana.

The lamellce are somwhat more distinct than in B.
socoirana, but much less distinct than in B. double deep
rose. They are usually as fine as in B. socotrana, but
are somewhat less irregular in outline than in that grain.
Otherwise in arrangement and character they are the
same as in B. socotrana. The number counted on the
larger grains varies from 30 to 40, usually 36.

In the character, arrangement, and number of the
lamellae B. success shows a closer relationship .to B. soco-
trana than to B. double deep rose.

In size the grains vary from the smaller which are
0.6 by 0.6/u., to the larger which are 48 by SO/*, in length
and breadth. The common sizes are 30 by lop. and 28
by 19/t, which are, respectively, 2 by l/i and 2 by 2/x less
than the corresponding common sizes of B. socotrana,
and, respectively, 6/1 longer by 4/x narrower and 8/1 longer
than corresponding sizes in B. double deep rose. In size
B. success shows a closer relationship to B. socotrana
than to B. double deep rose.

POLABISCOPIC PROPERTIES.

The figure is as distinct and as well defined as in
B. socoirana. The lines cross at an acute angle which
does not vary greatly in the different grains, and are
usually not bent, but sometimes are bisected as in B.
socotrana.

The degree of polarization varies from moderate to
high (value 60), the same as in B. socotrana and 10 units
more than in B. double deep rose.

With selenit'e the quadrants are as clear-cut and as
regular in form as in B. socotrana. The colors also, as in
that starch, are usually pure, except those which show
a greenish tinge.

In the character of the figure, the degree of polariza-
tion, and the appearances with selenite B. success shows
a much closer relationship to B. socotrana than to B.
double deep rose.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a light to moderate violet (value 30), the same as
in B. socotrana and 15 units less than in B. double deep
rose. With 0.125 per cent Lugol's solution the grains
all color a very light violet as in B. socotrana and less
than in B. double deep rose. After heating in water until
all the grains are completely gelatinized and then treating
with an excess of a 2 per cent Lugol's solution, the gela-
tinized grains are all colored a light to moderate, or
deep indigo as in B. socotrana, and more than in B.
double deep rose; the solution is colored a deep indigo
as in B. socoirana and less than in B. double deep rose.
If the preparation is boiled for 2 minutes and then treated
witli an excess of a 2 per cent Lugol's solution, the grain-
residues all color a moderate indigo in their proximal
ends as in B. socotrana and more than in B. double deep
rose; the capsules a moderate to deep violet less than in
B. socotrana, but more than in B. double deep rose, and
the solution a very deep indigo as in both parents.

Qualitatively and quantitatively the reactions with iodine
show a closer relationship to B. socotrana than to B.
double deep rose.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are lightly to moderately
colored (value 40), the same as in B. double deep rose
and 5 units more than in B. socotrana.

With safranin the grains all color very lightly at
once, and in 30 minutes they are moderately to deeply
colored (value 60), the same as in B. double deep rose
and 5 units more than in B. socotrana.

In the reactions with aniline stains B. success shows
a much closer relationship to B. double deep rose than to
B. socotrana.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 63° to 64° C., and of all is 68° to
69° C., mean 68.5° C., which is 0.7° C. more than in
B. double deep rose and 12.9° C. less than in B.
socotrana. The temperature of gelatinization of B. suc-
cess is much closer to that of B. double deep rose than
to that of B. socotrana.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the grains and 86 per cent of the total starch in
5 minutes; in more than 99 per cent of the grains and
total starch in 10 minutes. (Chart D 539.)

The hilum and lamellae are not visible as in B. soco-
trana. The grains become more refractive after the
addition of the reagent and the first part to show this
is a rather narrow band of starch at the margin which
is as refractive as in B. double deep rose and more refrac-
tive than in B. socotrana. Gelatinization begins at the
distal end, and in a smaller majority than in B. double
deep rose, immediately afterward at the proximal end.
In a larger minority than in B. double deep rose it
advances only from the distal end and the proximal end
is the last part of the grain to be gelatinized. The
processes, however, are the same as in B. double deep rose
in both methods. The gelatinized grains are as much
swollen, have as thick capsules, and are as much distorted
aa in B. double deep rose. In this reaction B. success
shows qualitatively a somewhat closer relationship to
B. double deep rose than to B. socotrana.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 20 per cent of
the grains and 73 per cent of the total starch in 5 min-
utes; in about 67 per cent of the grains and 95 per cent
of the total starch in 15 minutes. (Chart D 540.) (See
pages 704 and 707.)

The hilum and lamellae are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and proceeds
very much as in B. double deep rose, except that in a
moderate minority of the grains the starch between the
2 fissures is not fissured or divided into granules, but
simply rapidly gelatinized, causing the marginal band at
the distal end to be much broader and thicker than at the
proximal end and sides. In this reaction B. success shows
qualitatively a closer relationship to B. double deep rose
than to B. socotrana.

718

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with pyrogallic acid begins imme-
diately. Complete gelatinization occurs in 0.5 per cent
of the entire number of grains and 43 per cent of the
total starch in 5 minutes; in about 43 per cent of the
grains and 87 per cent of the total starch in 15 minutes;
in about 60 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about the same percentage
of the grains and 96 per cent of the total starch in 45
minutes; in about 63 per cent of the grains and 97 per
cent of the total starch in 60 minutes. (Chart D 541.)

The hilum and lamella are as distinct as in B. soco-
trana. Gelatinization begins at the hilum and progresses
as in B. double deep rose, except that the starch compre-
hended between the 2 fissures which proceed from either
side of the hilum is usually not so distinctly fissured and
that there are a few grains in which this part of the
grain is divided by a double row of slanting fissures as in
B. socotrana. The gelatinized grains are more swollen, do
not have such thick capsules, and are somewhat more dis-
torted than in B. double deep rose. In thisi reaction B. suc-
cess shows qualitatively a closer relationship to B. double
deep rose than to B. socotrana. (See note, page 698.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in 100 per cent of the
entire number of grains and total starch in 15 seconds.
(Chart D543.)

The hilum becomes distinct in all the grains, attended
by the formation of a bubble in more grains than in B.
double deep rose. The lamellae are as distinct as in
B. socotrana. Gelatinization begins at the hilum and

progresses as in B. double deep rose, except that the
starch comprehended between the 2 fissures which pro-
ceed from the hilum is in some grains divided by a double
row of slanting fissures as in B. socotrana, and in all
the grains becomes more distinctly granular than in B.
double deep rose. The gelatinized grains are as much
swollen, have as thin capsules, and are somewhat more
distorted than in B. double deep rose. In this reaction
B. success shows qualitatively a somewhat closer rela-
tionship to B. double deep rose than to B. socotrana.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 88 per cent of the
total starch in 1 minute; in about 98 per cent of the
grains and- 99 per cent of the total starch in 2 minutes.
(Chart D544.)

The hilum and the lamellas are as distinct as in B.
socotrana. Gelatinization begins at the hilum and pro-
gresses as in B. double deep rose, except that the 2 fis-
sures which proceed from either side of the hilum are
more distinct and longer and that the distal starch
is rarely invaded by longitudinal fissures from the mar-
gin. A few of the grains show a double row of slanting
fissures distal to the hilum, and the part bounded by the
fissures is gelatinized as in B. socotrana. The gela-
tinized grains are as much swollen and have as thick
capsules as in B. double deep rose, but are somewhat more
distorted than in that starch. In this reaction B. success
shows qualitatively a somewhat closer relationship to
B. double deep rose than to B. socotrana.

12. RICHARDIA.

The basis of this genus consists of a few well-marked
species that are native of South America. Some of the
species and the varieties are in common cultivation and
popularly known as callas, which, however, like the
Arum callas do not belong to the true monotypic genus
Calla.

Starches of the following parent-stocks and hybrid-
stocks were studied:

40. R. albo-maculata Hook, (seed parent), R. elliottiana Knight
(Calla elliottiana Hort.) (pollen parent), and R. mrs.
roosevelt (hybrid).

The specimens were obtained from the growers, E'. H.
Krelage and Son, Haarlem, Holland.

40. STARCHES OF KICHARDIA ALBO-MACULATA, E.
ELLIOTTIANA, AND K. MRS. ROOSEVELT.

RICHARDIA ALBO-MACULATA (SEED PARENT).

(Charts D 545 to D 565.)
HISTOLOGIC PBOPERTIES.

In form the grains are simple and usually occur as
separated components of aggregates with the exception of
a few which appear in disintegrating aggregates, as rare
complete doublets of 2 small or 1 large and 1 small com-
ponent, and as permanently isolated grains. Pressure
facets are present on most of the grains, and the grains
are usually regular, with the exception that the sides and
angles of a given polygonal grain may occasionally show
a variation, and that depressions, probably due to pres-
sure, may occur at indefinite points upon the surface of
rounded and ellipsoidal grains. The conspicuous forms

of the separated component grains are polygonal, low
dome-shaped with squared or pointed distal end, high
dome-shaped with a plane or concave distal end, and
rounded with concave distal end. The conspicuous forms
of the permanently isolated grains are round, nearly
round, and ellipsoidal. The grains are not flattened,
excepting at the pressure facets.

The hilum is usually indistinct and seldom unfissured.
It is occasionally observed as a round, non-refractive spot.
A small, rounded cavity is rarely present. The hilum is
centric in the majority of grains, but may have a range
of eccentricity from 0.45 to 0.35, rarely 0.25, of the
longitudinal axis.

The lamellis are not usually demonstrable, but can
occasionally be observed as moderately fine rings which
are circular near the hilum and elsewhere have the form
of the outline of the grain. The number throughout the
entire grain can rarely be counted, but there may be
8 on some of the larger, dome-shaped doublets.

The size of the grains varies from the smaller which
are 3 by 2/t, to the larger permanently isolated grains
which are 16 by 16/i, and the larger separated components
which are 16 by 24/A, in length and breadth. The com-
mon size of the separated components is about 8 by 7/j., of
the originally isolated grains 12 by 12/*, in length and
breadth.

POLARISCOPIC PROPERTIES.

The figure is usually centric to slightly eccentric,
rarely quite eccentric, with more of the centric. The
figure is usually distinct, although occasionally the lines
are not clear throughout entire figure. The lines are

RICHARDIA.

719

usually fine and intersect either at right angles or
obliquely. They are generally straight and often with
broadening at margin, but they may be bent and bisected.
Double and multiple figures are occasionally observed.

The degree of polarization is moderate to high (value
70). It varies in the different grains from moderate to
high with more of the latter. A variation is also often
found in the same aspect of a given grain, or one quad-
rant may be moderate or even low, while the remainder
are high.

With selenite the quadrants in most of the grains
are moderately clean cut — quite clean cut in the larger
permanently isolated grains. In the majority of grains
they are slightly irregular in shape and somewhat un-
equal in size, but often regular and equal in the perma-
nently isolated grains. The blue is generally pure, but
the yellow is frequently impure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderate blue-violet (value 45), which
deepens rapidly, becoming bluer in tint. With 0.125 per
cent Lugol's solution they color a light blue-violet, which
deepens rapidly, becoming bluer in tint. After heating
in water until the grains are gelatinized and then adding
a 2 per cent Lugol's solution, some of the grains color a
moderate and most of them a moderately deep indigo-
blue; and the solution a moderately deep indigo-blue.
If the preparation is boiled for 2 minutes and then treated
with an excess of 2 per cent Lugol's solution, the grain-
residues color a light to moderate blue, more of the
latter, most of them with a reddish tint; the capsules
become a deep old-rose to a deep reddish-heliotrope, with
many of the latter; and the solution a deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains color very faintly at
once, and in half an hour they are lightly stained
(value 30).

With safranin the grains color very lightly at once
and in half an hour they are lightly stained (value 33).
The grains color a little deeper with safranin than with
gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 75° to
76° C., and all at 77° to 78.5° C., mean 77.7° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 88 per cent of
the entire number of grains and 95 per cent of the total
starch in 3 minutes; in about 98 per cent of the grains
and more than 99 per cent of the total starch in 5 min-
utes. ( Chart D 545.)

The hilum becomes very prominent and a bubble is
often formed there. Many grains, practically all, have
pressure facets at the sides and distal ends; two lines
or canals are seen to extend from the hilum to the cor-
ners of the pressure facets. No lamellae are visible. A
narrow refractive band is formed rather slowly about
the margin of the more resistant grains. Gelatinization
begins in the smaller grains, and in the larger less re-
sistant grains, in all parts of the interior of the grain
at once. In the more resistant grains, it begins either at

the distal corners at the end of the two canals already
mentioned in connection with the hilum, or, occasionally,
at the proximal end. According to the first method, the
entire grain becomes gradually more transparent and
gelatinous in appearance and at the same time swells
equally in all directions. According to the second, the
marginal starch at the facet corners gelatinizes, then the
two canals and the hilum become broader, thus causing
the grain to lengthen transversely, and dividing the
starch of the grain into two parts; of these parts, the
proximal or larger is usually gelatinized before the distal.
According to the last method the proximal margin be-
comes gelatinized first, and gelatinization proceeds from
this point evenly and equally over the whole grain. If a
bubble is present at the hilum, it shrinks and disappears
when the hilum is reached in the progress of gelatiniza-
tion. The gelatinized grains are moderately large and
somewhat distorted, but retain much resemblance to the
form of the untreated grain.

The reaction with chromic acid begins in half a
minute. Complete gelatinization occurs in about 0.5 per
cent of the entire number of grains and 2 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 45 per cent of the total starch in 15 minutes;
in about 42 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 80 per cent of the
grains and 98 per cent of the total starch in 45 minutes;
complete gelatiuization with the exception of a portion
of the margin of rare grains and over 99 per cent of both
the grains and total starch in 60 minutes. (Chart
D546.)

The hilum does not become distinct until gelatiuiza-
tion has begun, and then two canals or fissures may
sometimes be seen extending from the hilum to the distal
pressure-facet corners, and in other grains there may be
seen irregular fissures extending into the body of the
grain. The lamellae are usually not visible, but in some
grains evidences of a lamellar structure may be made out
as gelatinization progresses. Gelatinization begins at the
hilum and is accompanied or preceded by the appearance
of a number of striae radiating from the hilum to the
margin, which divide the starch of the grain into long,
fine spicules. As the hilum enlarges, deep irregular
cracks extend from it into the body of the grain. The
ungelatinized starch collects at the margin in a striated
band which becomes more and more nearly transparent,
and small cracks invade the grain from the margin at
which points gelatinization proceeds more rapidly. In
some grains these cracks undoubtedly mean a dissolution
of the capsule and a final dissolution of the grain, but
in others the capsule appears to remain unbroken; and
these remain as thin-capsuled, very transparent com-
pletely gelatinized grains which do not retain much of
the form of the untreated grain.

The reaction with chromic acid advances uniformly
in a number of grains until a few of the outermost lamellse
are reached; these layers for a while are quite resistant,
which results in making the percentage of grains com-
pletely gelatinized quite low while that of the total starch
is relatively high. Between the observations of 15 and 30
minutes these resistant outermost layers become gela-
tinized in many grains and hence at 30 minutes a rela-
tively large percentage of the entire number of grains
is completely gelatinized; and as the reaction advances

720

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

the differences between the percentages of grains gela-
tinized and of the total starch become lessened.

The reaction with pyrogallic acid begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 4
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 5 per cent of the total starch in 15
minutes ; in about 4 per cent of the grains and 9 per cent
of the total starch in 30 minutes; in about 5 per cent
of the grains and 10 per cent of the total starch in 45
minutes; in about 6 per cent of the grains and 11 per
cent of the total starch in 60 minutes. (Chart D 547.)

The reaction with nitric acid begins immediately in
a few grains. Complete gelatinization occurs in about 4
per cent of the entire number of grains and 6 per cent
of the total starch in 5 minutes; in about 16 per cent
of the grains and 22 per cent of the total starch in 15
minutes; in about 18 per cent of the grains and 28 per
cent of the total starch in 30 minutes; in about 30 per
cent of the grains and 40 per cent of the total starch in
45 minutes ; in about 36 per cent of the grains and 48
per cent of the total starch in 60 minutes. (Chart
D548.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 87 per cent of
the entire number of grains and 97 per cent of the total
starch in 5 minutes ; in about 98 per cent of the grains
and in more than 99 per cent of the total starch in 10
minutes. (Chart D 549.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 9 per
cent of the entire number of grains and 18 per cent
of the total starch in 5 minutes ; in about 25 per cent of
the grains and 35 per cent of the total starch in 15 min-
utes ; in about 43 per cent of the grains and 62 per cent
of the total starch in 30 minutes ; in about 50 per cent
of the grains and 75 per cent of the total starch in 45
minutes ; in about 56 per cent of the grains and 82 per
cent of the total starch in 60 minutes. (Chart D 550.)

The hilran becomes moderately distinct, and the la-
mella? are not visible. Gelatinization begins at the hilum,
and as the hilum grows larger striae radiate in all direc-
tions from it to the margin, and the starch thus sepa-
rated becomes granular as gelatinization proceeds; in
the meantime several deep cracks appear in the margin
of the grain, the capsule is evidently dissolved at these
points, and granules separate off from the ungelatinized
starch, float off, and are dissolved. The few grains which
are completely gelatinized before dissolution are large
and distorted and do not retain much of the form of the
untreated grain.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 3 per cent of
the total starch in 5 minutes ; in about 2 per cent of the
grains and 8 per cent of the total starch in 15 minutes ;
in about 3 per cent of the grains and 10 per cent of the
total starch in 30 minutes; in about 5 per cent of the
grains and 13 per cent of the total starch in 45 minutes;
in about 13 per cent of the grains and 21 per cent of the
total starch in 60 minutes. (Chart D 551.)

The hilum becomes moderately distinct, and in some
grains 2 canals or fissures are seen to extend from the
hilum to the distal corners of the pressure facets, and

these enlarge as the hilum enlarges. The lamellae are not
visible until gelatinization is far advanced. Gelatiniza-
tion begins at the hilum, which begins to enlarge, and at
the same time the substance of the grain is divided into
long spicules by fine striae radiating from the hilum to
the margin. As the hilum and the grain continue to
enlarge the more resistant starch is pushed to the margin,
and there forms a lamellated band which is divided into
small granules by the striae mentioned, which striae have
been spread apart during the swelling of the grain. The
starch in the interior of the grain, in the meantime, has
become granular, and remains so until the marginal
starch is completely gelatinized. The gelatinized grains
are moderately large and somewhat distorted, but show
some of the form of the untreated grain.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 85 per
cent of the entire number of grains, and 92 per cent of
the total starch in 3 minutes; in about 96 per cent of the
grains and 99 per cent of the total starch in 5 minutes ;
in more than 99 per cent of both the grains and total
starch in 10 minutes. (Chart D 552.)

The hilum becomes moderately distinct, and a bubble
is often formed there before gelatinization begins. Ex-
tending from the hilum to the distal pressure-facet cor-
ners in many grains are 2 lines or canals. The lamellae
are not seen. Gelatinization begins in the less resistant
grains at the hilum and in the more resistant at the
distal corners of the pressure facets ; in the first named,
the grain becomes nearly transparent and the hilum
swells, and the 'bubble if present swells, shrinks, and then
disappears, at first pushing the ungelatinized starch to
the margin, where it is soon gelatinized. During this
process the intracapsular and capsular parts swell some-
what unevenly and become very large, with many long
folds in the capsule. In the second-named grains, the
marginal starch at the pressure-facet angles gelatinizes
and the grain broadens transversely, as the hilum and the
lines connecting it with the pressure-facet angles swell
somewhat; and the bubble if present, swells, shrinks, and
disappears. The ungelatinized portion of the starch is
by this method divided into two portions, proximal and
a distal, of which the distal starch gelatinizes first. The
gelatinized grains are moderately large and somewhat
distorted, some retain somewhat of the form of the un-
treated grain and others do not.

ElCHARDIA ELLIOTTIANA (POLLEN PARENT).
(Charts D 5-15 to D 552.)
HISTOLOQIC PROPERTIES.

In form the grains are simple and usually occur as
separated components of aggregates with the exception
of a few which appear in disintegrating aggregates, and
as permanently isolated grains. No complete doublets
were observed, and the permanently isolated grains are
fewer in number than in R. albo-maculata. Pressure
facets are present on most grains, as in R. albo-maculata.
The grains are usually regular in form, and the same
forms of irregularities may occur, as in R. albo-maculata.
Bounded and ellipsoidal grains with identations at indefi-
nite points are more numerous than in the latter species.
The conspicuous forms of the separated components are
polygonal, high dome-shaped with a plane or concave
distal end, low dome-shaped with a plane or pointed dis-

RICHARDIA.

721

tal end, and ellipsoidal with one or more concavities at
the distal end. The conspicuous forms of the perma-
nently isolated grains are ellipsoidal, nearly round, and
round. The grains are not flattened excepting at the
pressure facets, as in-.fi!. albo-maculata. The forms of the
grains of the two parent species are closely alike, the
main differences being in the quantitative distribution
of the different kinds of grains.

The hilum is frequently indistinct, but is demon-
strable in more grains than in R. albo-maculata, and is
a small, round, non-refractive spot, as in R. albo-maculata.
A small, rounded cavity is present at the hilum in more
grains than in R. albo-maculata, the hilum is more often
fissured than in R. albo-maculata, and the fissures are
short, and transverse, or cruciate, or Y-shaped. The
position of the hilum is centric in the majority of grains,
but it may have a range of eccentricity from 0.45 to 0.35,
rarely 0.25, of the longitudinal axis; there are somewhat
fewer grains with a centric hilum, and more with a slight
eccentricity than in R. albo-maculata. The main differ-
ences between the grains of the two species are in the
more frequent fissuration, the more frequent appearance
of the hilum, and the greater tendency to eccentricity of
the hilum in R. elliottiana.

The lamella are frequently not demonstrable, al-
though they can be made out in more grains than in
R. albo-maculata. When observed they are found to be
of the same structure and arrangement as in R. albo-
maculata. The number can be determined more often
than in R. albo-maculata; that of the larger dome-shaped
component grains is usually 8, and on the larger perma-
nently isolated grains 12. The lamellae, while of the
same character and arrangement, are more numerous
in R. elliottiana.

The size varies from the smaller grains which are
3 by 2/j., to the larger permanently isolated grains which
are 16 by 14/x, and the larger separated components which
are 22 by 22/i, in length and breadth. The common size
of the separated component grain is about 9 by 7/j,, and
of the permanently isolated grains 12 by 10/x. in length
and breadth. The size is slightly larger, on the whole,
than in R. albo-maculata.

POLARISCOPIC PROPERTIES.

The figure is usually centric to slightly eccentric,
rarely quite eccentric, and there are fewer of the centric
and more of the slightly eccentric figures than in R. albo-
maculata. The figure is distinct in the majority of
grains, but the lines are less often clear throughout the
entire figure than in R. albo-maculata. The lines are fine
in the majority of the grains, and intersect either at
right angles or obliquely, but they are quite broad in more
grains than in R. albo-maculata. They are generally
straight, often with broadening at the margin, but may
be bent and bisected as in R. albo-maculata. Double
and multiple figures are occasionally observed as in R.
albo-maculata.

The degree of polarization is moderate to high (value
65), somewhat lower than in R. albo-maculata. It varies
in the different grains from moderate to high with more
of the former than in R. albo-maculata. The same vari-
ation is found in a given grain as in R. albo-maculata,
but the grains with one or more quadrants in which the
degree of polarization is low are more common.

With selenite the quadrants in the majority of grains
are moderately clean-cut, sometimes quite clean-cut in the
larger permanently isolated grains; but there are fewer
grains in which the quadrants are clean-cut than in R.
albo-maculata. The quadrants are generally unequal in
size and slightly to quite irregular in shape. They are
unequal and irregular in considerably more grains than
in R. albo-maculata. The blue is pure in the majority
of grains, while the yellow is not usually pure. The
colors are less often pure than in R. albo-maculata.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate violet (value 40), which is redder in tint at
first, and after deepening very rapidly to about the
same depth it is still not so blue as in R. albo-maculata.
With 0.125 per cent Lugol's solution the grains color a
light violet of almost the same depth, but more reddish,
than in R. albo-maculata. After heating in water until
the grains are gelatinized and then adding 2 per cent
Lugol's solution they color a moderate to moderately
deep indigo-blue, somewhat more grains of the former
and hence lighter than in R. albo-maculata; the solution
colors a moderately deep indigo-blue as in R. albo-macu-
lata. If the preparation is boiled for 2 minutes, and
then treated with an excess of 2 per cent Lugol's solution,
the grain-residues become a light to moderate blue with
majority of the former, and in most of them with reddish
tint, the color being lighter than in R. albo-maculata;
most of the capsules color an old-rose, and a few a wine-
red color, and they are lighter and somewhat redder than
in R. albo-maculata. The solution is a deep indigo-
blue as in R. albo-maculata.

ANILINE REACTIONS.

With gentian violet the grains color faintly at once,
and in half an hour they are lightly stained (value 33),
but slightly deeper than in R. albo-maculata.

With safranin the grains color very lightly at once,
and in half an hour they are lightly colored (value 35),
slightly deeper than in R. albo-maculata. The grains
color a little deeper with safranin than with gentian
violet, as in R. albo-maculata.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 74°
to 75° C., and all at 76° to 77° C., mean 76.5° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 83 per cent of the
entire number of grains and 92 per cent of the total starch
in 3 minutes; in about 90 per cent of the grains and
97 per cent of the total starch in 5 minutes. (Chart
D 545.)

The hilum becomes moderately distinct, and a bubble
is occasionally formed there. In some grains, also lines
or canals leading from the hilum to the distal corners of
the pressure facets may be seen. No lamella? are visible.
A narrow refractive band is formed slowly about the
margin of the more resistant grains. Gelatinization be-
gins in the small grains and in many of the larger grains
in all parts at once ; in a few of the more resistant grains,
at the corners of the pressure facets; and in most of
the rest, at one distal corner or at the proximal end, in

722

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

this latter differing from the majority of grains in R.
albo-maculata. The progress of gelatinization from the
beginning of these various methods is the same as de-
scribed under R. albo-maculata. The gelatinized grains
are moderately large and somewhat distorted, but retain
much of their original form as in R. albo-maculata.

The reaction with chromic acid begins in half a min-
ute. Complete gelatinization occurs in about 1 per cent
of the entire number of grains and 3 per cent of the
total starch in 5 minutes ; in about 3 per cent of the grains
and 68 per cent of the total starch in 15 minutes ; in about
60 per cent of the grains and 97 per cent of the total
starch in 30 minutes ; in about 88 per cent of the grains
and 99 per cent of the total starch in 45 minutes ; com-
plete gelatinization occurs with the exception of a portion
of the margin of rare grains and over 99 per cent of both
the grains and total starch in 60 minutes. (Chart
D546.)

The hilum becomes distinct sooner than in R. albo-
maculata, but evidence of a lamellar structure is less
often seen than in that species. Gelatinization begins
at the hilum and the process is essentially the same as in
R. albo-maculata, except that the striae from the hilum
to the margin are not so marked, nor are cracks invading
the margin from without so often noted. Most of the
gelatinized grains persist, and few are seen to be com-
pletely dissolved. They are large and thin-walled as in
R. albo-maculata.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 2 per cent of the total
starch in 5 minutes ; in about 2 per cent of the grains and
3 per cent of the total starch in 15 minutes ; in about 3
per cent of the grains and 5 per cent of the total starch
in 30 minutes; in about 4 per cent of the grains and
7 per cent of the total starch in 45 minutes; in about
the same percentage of the grains and 9 per cent of the
total starch in 60 minutes. (Chart D 547.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about
2 per cent of the entire number of grains and 4 per cent
of the total starch in 5 minutes ; in about 10 per cent of
the grains and 16 per cent of the total starch in 15
minutes; in about 10 per cent of the grains and 20 per
cent of the total starch in 30 minutes ; in about 12 per
cent of the grains and 30 per cent of the total starch in
45 minutes; in about 20 per cent of the grains and 36
per cent of the total starch in 60 minutes. (Chart
D 548.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 98 per cent of the total
starch in 5 minutes; in more than 99 per cent of the
grains and total starch in 10 minutes. (Chart D 549.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 8 per
cent of the entire number of grains and 16 per cent of the
total starch in 5 minutes; in about 20 per cent of the
grains and 33 per cent of the total starch in 15 minutes;
in about 41 per cent of the grains and 55 per cent of the
total starch in 30 minutes; in about 55 per cent of the
grains and 70 per cent of the total starch in 45 minutes ;
in about 66 per cent of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 550.)

The hilum becomes moderately distinct, but less so
than in R. albo-maculata. The lamellae are not visible.
Gelatinization begins at the hilum and the process is
very similar to that in R. albo-maculata, except that the
stria? and granules formed after the beginning of gela-
tinization are not so large nor so distinct, and the margin
is less invaded by cracks, and hence fewer of the grains
are dissolved than in that starch. The completely gela-
tinized grains are the same in appearance as R. albo-
maculata. They are large, distorted, and do not retain
much of the form of the untreated grain.

The reaction with potassium hydroxide begins im-
mediately. Complete gelatinization occurs in about 3
per cent of the entire number of grains and 8 per cent
of the total starch in 5 minutes ; in about 4 per cent of the
entire number of grains and 13 per cent of the total
starch in 15 minutes; in about 5 per cent of the grains
and 14 per cent of the total starch in 30 minutes ; in about
6 per cent of the grains and 17 per cent of the total
starch in 45 minutes ; in about 14 per cent of the grains
and 23 per cent of the total starch in 60 minutes. (Chart
D551.)

The hilum becomes as distinct as in R. albo-maculata,
but in only some of the grains are 2 canals seen to extend
from the hilum to the distal corners of the pressure
facets. The lamella? are not visible at any stage of the
reaction. Gelatinization begins at the hilum and in some
grains also at the distal corners of the pressure facets.
The progress of gelatinization is very similar to that in
R. albo-maculata, except that at no time in the reaction
is there evidence of lamellar structure, and the striae
radiating from the hilum to the margin are not so dis-
tinct, but the granules in the gelatinized interior are
larger and more distinct. The gelatinized grains are
moderately large and somewhat distorted, but retain
more of the form of the untreated grain than those of
R. albo-maculata.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 91 per cent of the
total starch in 3 minutes; in about 96 per cent of the
grains and 99 per cent of the total starch in 5 minutes;
in more than 99 per cent of both the grains and total
starch in 10 minutes. (Chart D 552.)

The hilum is more distinct than in R. albo-maculata,
and a bubble is often formed there. The lamella? are not
visible. Gelatinization begins at the hilum in more
grains than in R. albo-maculata, and in the rest at the
distal corners of the pressure facets as in R. albo-macu-
lata. The methods of gelatinization do not differ from
those described under R. albo-maculata. The gelatinized
grains are large and considerably distorted, more so than
in R. albo-maculata.

RlCHARDIA MRS. ROOSEVELT (HYBRID).
(Charts D 545 to D 552.)
HISTOLOGIC PROPERTIES.

In form the grains are simple and usually occur as
separated components of aggregates, with the exception of
a few which appear in disintegrating aggregates and in
quite rare permanently isolated grains. No complete
doublets, as noted for R. albo-maculata but not in R.
elliottiana, were observed. The permanently isolated
grains are fewer in number than in either parent. Pres-

RICHARDIA.

723

sure facets are found on most of the grains ; they are even
more numerous than in either parent. The grains are
usually regular, but the same irregularities may occur as
noted for both parents ; the depressions at indefinite points
on the rounded and ellipsoidal grains are more frequent
than in either parent. The conspicuous forms of the
separated grains are the same as in both parents, but the
polygonal ones are even more numerous than in either
parent. The conspicuous forms of the rare permanently
isolated grains are the same as in both parents. The
grains are not flattened, excepting at the pressure facets
as noted for both parents. In form these grains are
slightly nearer R. elliottiana, though there are only minor
differences to be noted between the starches.

The hilum is not usually demonstrable, even less
frequently than in either parent. Occasionally it can be
observed as a small, round, non-refractive spot. A
rounded cavity is somewhat more frequently present at
the hilum than in either parent. Occasionally, a small,
transverse fissure is found at the hilum, more frequently
than in R. albo-maculata, but less often fissured than in
this starch. The position of the hilum is centric in the
majority of the grains, but it may have a range of eccen-
tricity from 0.45 to 0.35, rarely 0.25, of the longitudinal
axis. There are fewer grains with a centric, but more
with a slightly eccentric hilum, than in R. albo-maculata;
but less of the slightly eccentric and more of the centric
than in R. elliottiana. In the character of the hilum
these grains are slightly closer to R. albo-maculata than to
R. elliottiana, but there are few differences to be noted
between the starches.

The lamellae are rarely demonstrable, even less often
than in both parents. When made out they have the
same structure and arrangement as in both parents. No
grains were observed in which the lamellae could be
counted over the entire grain, rarely 6 were counted from
the hilum to a narrow marginal border in which they
could be determined. In the character of the lamellae
R. mrs. roosevelt is slightly closer to R. albo-maculata
than to R. elliottiana. There is, however, little difference
to be noted between the starches.

The size of the grains varies from the smaller which
are 3 by 2/j., to the larger permanently isolated grains
which are 15 by 13/x, and the larger separated com-
ponents which are 15 by 14/t, in length and breadth.
The common size of the permanently isolated grains is
about 10 by lO/*, and of the separated component about
8 by 7/t, in length and breadth. In size R. mrs. roosevelt
is very slightly closer to R. albo-maculata than to R.
elliottiana, but the permanently isolated grains are
smaller than in either parent.

POLARISCOPIO PROPERTIES.

The figure is usually centric to slightly eccentric,
rarely quite eccentric as in both parents. While the
figure is centric in the majority of the grains, it is
slightly eccentric in more grains than in R. albo-macu-
lata, but in less than in R. elliottiana. The figure is dis-
tinct in many grains, but it is more often indistinct than
in either parent. The lines are frequently fine and inter-
sect either at right angles or obliquely as in both parents.
The lines are, however, sometimes broad, more often than
in R. albo-maculata, and the same as in R. elliottiana.
They are generally straight, often with broadening at the
margin, but may be bent and bisected, as in both parents.

Double and multiple figures are found, about as numerous
as in both parents.

The degree of polarization is moderate to high (value
67), slightly lower than in R. albo-maculata, and a trifle
higher than in R. elliottiana. The same variation in
the different grains and in the same aspect of a given
grain is present as in both parents, but the proportion
of grains of moderate polarization, as well as those in
which one or more quadrants are low, is greater than
in R. albo-maculata, while the proportion of grains with
high polarization is slightly greater and variation in the
same aspect of a given grain is the same as in R.
elliottiana.

With selenite the quadrants are generally moder-
ately clean-cut, quite clean-cut in the few larger perma-
nently isolated grains. They are not quite so clean-cut
as in R. albo-maculata, but more so than in R. elliottiana.
They are usually somewhat unequal in size and slightly
irregular in shape, and somewhat more grains are un-
equal and irregular than in R. albo-maculata, but less
than in R. elliottiana. The blue is generally pure, while
the yellow is often impure ; the colors are scarcely as pure
as in R. albo-maculata, but more pure than in R.
elliottiana.

In figure, the degree of polarization, and the reaction
with selenite, the grains are somewhat closer to R. elliot-
tiana than to R. albo-maculata. There are, however, no
marked differences between the starches.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate blue-violet, about the same tint as R. albo-
maculata (value 45), more blue than in R. elliottiana.
The color deepens very rapidly, becoming more bluish
with considerable variation in depth of the different
grains. The grains deepen even more rapidly than in
R. albo-maculata and about the same as in R. elliottiana,
but there is more variation in depth, making the mean
coloration lighter than in either parent. With 0.125
per cent Lugol's solution the grains color a light blue-
violet, a trifle deeper but of about the same tint as in
R. albo-maculata, more bluish and a trifle deeper than
in R. elliottiana; the color deepens rapidly to about the
same depth as in R. albo-maculata, but a little deeper
than in R. elliottiana. After heating in water until the
grains are gelatinized and then adding 2 per cent Lugol's
solution, the gelatinized grains color a moderate to mod-
erately deep indigo-blue with more of the former than
in either parent, and hence the mean is lighter. If the
preparation is boiled for 2 minutes and then treated
with 2 per cent Lugol's solution, the grain-residues be-
come a light to moderate blue with a reddish tint, not so
many of the deeper tint as in R. albo-maculata, but
more than in R. elliottiana. The capsules color a light
old-rose to deep reddish-heliotrope, not as many of the
deep as in R. albo-maculata, but more of the deeply
colored, though of less reddish tint, than in R. elliottiana.
Qualitatively and quantitatively the iodine reactions show
a closer resemblance to R. albo-maculata than to R.

elliottiana.

ANILINE REACTIONS.

With gentian violet the grains color faintly at once,
and in half an hour they are lightly stained (value 35),
a little deeper than in either parent.

724

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

With safranin the grains stain very lightly at once,
and in half an hour they are lightly to moderately colored
(value 38), slightly deeper than in both parents. The
color with safranin is a little deeper than with gentian
violet, as noted for both parents.

In the aniline reactions the resemblances are closer
to R. elliottiana than to R. albo-maculata.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 74°
to 76° C., and of all at 76° to 78° C., mean 77° C. The
temperature of gelatinization is slightly nearer that of
R. elliottiana (mean 76.5°) than of R. albo-maculata
(mean 77.7°), practically exactly mid-intermediate.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 89 per cent of
the grains and 99 per cent of the total starch in 3
minutes; in about 98 per cent of the grains and more
than 99 per cent of the total starch in 5 minutes. (Chart
D545.)

The hilum becomes more distinct than in R. elliot-
tiana, but the reaction is more like that in this starch
than in R. albo-maculata, and the formation of bubbles is
of rarer occurrence than in R. elliottiana. No lamellae
are visible. A narrow, refractive band forms slowly about
the margin of the more resistant grains. Gelatinization
begins in the smaller grains and in the less resistant
larger grains in all parts of the interior at once — in the
more resistant grains it usually begins at the 2 distal
corners at which end the 2 canals from the hilum
as in R. albo-maculata, and in the others either at the
proximal end or at one distal corner. The progress of
gelatinization following these various methods of starting
has been described under R. albo-maculata. The gela-
tinized grains are moderately large and somewhat dis-
torted as in both parents. In this reaction R. mrs. roose-
velt shows qualitatively, on the whole, a closer resem-
blance to R. albo-maculata than to R. elliottiana.

The reaction with chromic acid begins in half a
minute. Complete gelatinization occurs in about 0.5 per
cent of the entire number of grains and 6 per cent of the
total starch in 5 minutes; in about 2 per cent of the
grains and 67 per cent of the total starch in 15 minutes ;
in about 66 per cent of the grains and 97 per cent of
the total starch in 30 minutes; in about 95 per cent of
the grains and over 99 per cent of the total starch in
45 minutes ; complete gelatinization occurs in 100 per cent
of both the entire number of grains and total starch in
60 minutes. ( Chart D 546. )

The hilum becomes distinct very slowly as in R. albo-
maculata, but irregular fissuration at the hilum is less
noticeable than in that starch. Lamellar structure
may be noted in some grains as gelatinization proceeds.
Gelatinization begins at the hilum and is nearly the same
as noted under R. albo-maculata, except that the margin
is more often invaded by cracks than in R. albo-maculata
and the gelatinized grains are nearly always dissolved.
In this latter respect it varies widely from R. elliottiana
and is closer to R. albo-maculata. In this reaction R.
mrs. roosevelt qualitatively shows a closer relationship to
R. albo-maculata than to R. elliottiana.

The reaction with pyrogallic acid begins in a few
grains immediately. Complete gelatinization occurs in

about 2 per cent of the entire number of grains and 3
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains (the same as in 5 minutes) and 4 per
cent of the total starch in 15 minutes ; in about 5 per cent
of the grains and 6 per cent of the total starch in 30
minutes; in about 6 per cent of the grains and 7 per
cent of the total starch in 45 minutes ; in about 6 per cent
of the grains (the same as in 45 minutes) and 8 per cent
of the total starch in 60 minutes. (Chart D 547.)

The reaction with nitric acid begins in a few grains
immediately. Complete gelatinization occurs in about 3
per cent of the entire number of grains and 6 per cent
of the total starch in 5 minutes; in about 12 per cent
of the grains and 16 per cent of the total starch in 15
minutes; in about 17 per cent of the grains and 22 per
cent of the total starch in 30 minutes; in about 21 per
cent of the grains and 36 per cent of the total starch in
45 minutes; in about 27 per cent of the grains and 41
per cent of the total starch in 60 minutes. (Chart
D548.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 86 per cent of the
entire number of grains and 97 per cent of the total
starch in 5 minutes ; in more than 99 per cent of the
grains and total starch in 10 minutes. (Chart D 549.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatiuization occurs in about 8 per
cent of the entire number of grains and 16 per cent of the
total starch in 5 minutes; in about 14 per cent of the
grains and 29 per cent of the total starch in 15 minutes ; in
about 32 per cent of the grains and 50 per cent of the total
starch in 30 minutes ; in about 44 per cent of the grains
and 61 per cent of the total starch in 45 minutes; in
about 52 per cent of the grains and 77 per cent of the
total starch in 60 minutes. (Chart D 550.)

The hilum is not so distinct as in R. albo-maculata,
and is the same as in R. elliottiana. Gelatinization be-
gins at the hilum and the process is the same as that de-
scribed under R. albo-maculata, except that the gran-
ules and stria? are finer as in R. elliottiana. There are
more grains dissolved than in R. elliottiana, and about as
many as in R. albo-maculata. The gelatinized grains
are like those of the parents. In this reaction R. mrs.
roosevelt shows qualitatively a closer resemblance to
R. albo-maculata than to R. elliottiana, but there are
few marked differences in the behavior of the three
starches.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 4 per
cent of the entire number of grains and 9 per cent of the
total starch in 5 minutes; in about 5 per cent of the
grains and 14 per cent of the total starch in 15 minutes ;
in about 8 per cent of the grains and 15 per cent of the
total starch in 30 minutes; in about 16 per cent of the
grains and 25 per cent of the total starch in 45 minutes ;
in about 18 per cent of the grains and 38 per cent of the
total starch in 60 minutes. (Chart D 551.)

The hilum is moderately distinct as in the parents,
and in only a few grains is there any evidence of the
lamellar structure as noted in nearly all the grains of
R. albo-maculata, and in more of those of R. elliottiana.
Gelatinization begins at the hilum as in R. albo-maculata
and the process is the same as in that starch. R. elliot-
tiana varies somewhat, but only slightly from the other

RICHARDIA — MUSA.

725

two. In this reaction R. mrs. roosevelt shows qualita-
tively a closer resemblance to R. albo-maculata than to
R. eiliottiana, hut there are very little differences in the
reaction of the three starches.

The reaction with sodium salicylate begins imme-
diately. Complete gclatinization occurs in about 89 per
cent of the entire number of grains and 94 per cent of
the total starch in 3 minutes ; in about 99 per cent of the
grains and more than 99 per cent of the total starch in 5
minutes ; complete gelatinization occurs in 100 per cent
in 10 minutes. (Chart D 552.)

The hilum becomes distinct as in R. albo-maculata.

N"o lamellae are visible. Gelatinization begins more fre-
quently at the distal corners of the pressure facets than
in either parent, and rarely, at the hilum, and in this is
nearer to R. albo-maculata than to R. eiliottiana. The
progress of gelatinization in each case is the same as that
described under R. albo-maculata. The gelatinized
grains are large and considerably distorted, the same as
R. albo-maculata. In this reaction R. mrs. roosevelt
shows qualitatively a somewhat closer relationship to
R. albo-maculata than to R. eiliottiana, though but few
differences are to be seen in the reactions of the three
starches.

13. MUSA.

The genus Mtisa includes about 20 species of tropical
plants that are widely distributed, especially in the tropi-
cal regions of the Old World. Some of the species and
varieties are extensively cultivated. Starches of the
following parent-stocks and hybrid-stocks were studied :

41. M. arnoldiana, Horfc. (seed parent), M. gillctii Hort.
(pollen parent), and M. hybrida (hybrid).

The specimens were obtained from the growers,
Haage and Schmidt, Erfurt, Germany.

41. STAECIIES OF MUSA ARNOLDIANA, M. GILLETII,

AND M. HYBBIDA.

•MUSA ARNOLDIANA (SEED PARENT).

(Plate 23, fig. 133; Charts D 553 to D 573.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
only a very few compound grains and no aggregates are
seen. The compound grains belong to but one type : 2
small simple grains at the proximal end of a large grain,
all being surrounded by 20 to 30 common secondary
lamella;. An occasional isolated grain is seen which
has a pressure facet on the distal end, indicating pre-
vious existence as part of an aggregate. The grains are
usually moderately regular in form, and any irregulari-
ties are due to the following causes: (1) A greater de-
velopment of one part of the distal end than the rest;

(2) a deviation of the longitudinal axis at the center or
at the distal end, and a consequent bending of the grain;

(3) notches and other shallow or deep depressions in the
margin, usually at the distal end; (4) a secondary set of
lamella? whose longitudinal axis is at an angle, usually
about 90°, with that of the primary set; (5) small nipple-
like or larger pointed projections, usually from the proxi-
mal end. The conspicuous forms are triangular with
curved base and rounded angles, short and elongated
elliptical, and ovoid with flattened distal end. The addi-
tional forms are oyster-shell-shaped, pyriform, lenticular,
irregularly polygonal, and quadrilateral forms with
rounded angles. When viewed on edge all the larger
grains are very much flattened and have an irregular
rod-shape. Many of the grains of this specimen are
deeply fissured, the fissures having no relation to the
hilum ; and many also show erosions of the margin at the
distal end.

The hilum is a distinct, round or lenticular spot which
is rarely fissiirecl. The fissures when they are present
have the following forms: (1) An irregularly stellate
arrangement of many short fissures; (2) a small, single,

straight, transverse or oblique line. The hilum is eccen-
tric from 0.35 to 0.13, usually 0.23, of the longitudinal
axis.

The lamellce are distinct, rather fine rings which near
the hilum and in the proximal half of the grains are
regular, continuous, and round or oval in shape. In the
rest of the grain they have the form of the outline of the
grain, often more or less modified; they are not so fine,
and often show a wavy outline and become discontinuous
as they near the distal end. There is usually 1 and some-
times 2 to 5 or 6 very refractive, coarse lamellae which
either form a band across the distal two-thirds of the
grain and separate the fine proximal from the less fine
distal lamellaa, or divide the fine lamellae into bands of
varying breadth. The number counted on the larger
grains varies from 20 to 42, commonly 30.

In size the grains vary from the smaller which are
6 by 6/1, to the larger broad forms which are 44 by 56/x,
and the larger elongated forms which are 48 by 20/x, in
length and breadth. The common sizes are 30 by 32/*
and 30 by 28/4,.

POLABISCOPIC PROPERTIES.

The figure is distinct and usually not well defined,
especially near the margin. The lines cross at acute
angles of widely varying size. They are often bent and
sometimes bisected, and at times each is divided into 4 or
5 lines near the margin.

The degree of polarization varies from low to high
(value 40). In most of the grains it is moderate, in a
few it is low, and in fewer it is high. There is consider-
able variation in a given aspect of an individual grain.

With selenite the quadrants are usually not clear-cut.
They are very unequal in size and often irregular in
shape. The colors are usually not pure, and the yellow
is less pure than the blue, but in a few grains both are
pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 55). The color
deepens very rapidly until it is very deep and more bluish.
With 0.125 per cent Lugol's solution the grains all
color lightly to moderately and the color deepens rapidly,
more rapidly in some grains than in others. After heat-
ing in water until the grains are all gelatinized, and then
treating with 2 per cent Lugol's solution, the grains
all color a light or a light to moderate indigo, and the
solution a very deep indigo. If the preparation is boiled
for 2 minutes and then treated with an excess of a 2
per cent Lugol's solution, the grain-residues usually do

726

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

not color at all, but some color a very light to a light
indigo; the capsules all color a red or a reddish violet,
and the solution a very deep indigo-blue.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are lightly to deeply
colored (value 50). A few of the grains are lightly
colored, most of them are moderately colored, and a few
are deeply colored. There is no variation in depth of
color in different parts of an individual grain.

With safmnin the grains all color very lightly at
once, and in 30 minutes they are moderately to deeply
colored (value 60). Most of the grains are moderately
colored, and some are moderately to deeply colored.
There is no variation in the depth of color in different
parts of an individual grain.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority of
the grains is 60° to 61.5° C., and of all 64.3° to 65.8° C.,
mean 65° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in rare
grains in 30 seconds. Complete gelatinization occurs in
about 40 per cent of the entire number of grains and
55 per cent of the total starch in 5 minutes; in about
80 per cent of the grains and 90 per cent of the total
starch in 15 minutes ; in about 97 per cent of the grains
and in more than 99 per cent of the total starch in 30
minutes. (Chart D 553.)

The hilum becomes distinct, unattended by the for-
mation of a bubble, except in a few grains. The lamellae
are, at first, not visible, but later become distinct and
more refractive just before gelatinization. The grain
is more refractive, the first part to show this change is a
band of starch at the margin which is broad at the distal
end. Gelatinization begins at the distal margin and at
the ends of any projections from the grain and progresses
according to two methods. In the first, which is seen in
the great majority of the grains, gelatinization begins
at the proximal end shortly after the distal margin has
been gelatinized, the hilum swelling suddenly and rap-
idly, and the bubble, if present, swelling also, then shrink-
ing and disappearing. Gelatinization then advances from
these two points, preceded by small cracks and fissures
in the ungelatinized starch. Progress is more marked
at the margin than elsewhere, and the marginal starch is
all gelatinized before the central starch. Finally, only a
small portion of the grain, which is just distal to the
hilum, is ungelatinized, and this is split into 2 or 3
pieces which are widely separated and gelatinize inde-
pendently of one another. In the second method, which
is seen in a moderate number of the elongated grains,
gelatinization begins at the distal end and progresses
smoothly from this point toward the proximal end with-
out any cracking or fissuring of the grain. The proximal
portion is the last to be gelatinized. The gelatinized
grains are much swollen, have rather thin capsules,
and are much distorted, but show some resemblance to
the form of the untreated grain.

The reaction with chromic acid begins in a few grains
in 15 seconds; in about 76 per cent of the grains and

95 per cent of the total starch in 5 minutes ; in 100 per
cent of the grains and total starch in 15 minutes. (Chart
D 554.)

The hilum becomes distinct in all the grains, rarely
attended by the formation of a bubble which as the
grain swells soon shrinks and disappears. The lamellse
become very distinct; gelatinization begins at the hilum
and progresses according to two methods. In the first,
which is seen in all the broad forms, which are also in
the majority, 2 furrows or actual fissures are seen to
extend transversely or slightly obliquely from the hilum
on either side to the margin and the hilum begins to
enlarge. The starch distal to these 2 fissures is first criss-
crossed by many irregular fissures, then as the hilum and
the grain continue to enlarge it is split into 3 or 4 pyra-
midal masses by wedge-shaped fissures and the starch in
these pyramids eventually forms an irregularly granular
mass just proximal to a broad, smooth band at the distal
margin. The hilum meanwhile has been enlarging, espe-
cially toward the proximal end, and the starch here and
at the sides nearby forms at the margin a thick, homoge-
neous-looking, refractive band which becomes thinner and
hyaline in appearance, especially at the proximal apex.
The capsule is dissolved at this point, and the grain dis-
solves from this region distally, the last part to be dis-
solved is often the granular mass at the distal end as
before described. In the second method, which is seen in
the elongated grains that are in the minority, the hilum
begins to enlarge and 2 furrows or fissures extend ob-
liquely from either side of the hilum quite to the distal
margin. In some of the grains the part of the grain
included between these fissures becomes irregularly fis-
sured nearly to the distal margin where, however, a broad
band of starch remains undisturbed. In others the por-
tion proximal to this broad band is not irregularly fis-
sured, but divided into filaments by fissures which slant
proximally from the 2 original furrows or fissures on
either side to the longitudinal axis of the grain. As the
hilum continues to enlarge, a part of the fissured portion
is gelatinized and the rest forms an irregularly granular
mass just above the broad band of starch at the distal
margin. The starch at the proximal end and sides forms
a thick, homogeneous-looking band which is thinner at
the proximal apex. It is dissolved at this point, dissolu-
tion proceeding distally until the whole grain is in solu-
tion, the granular starch at the distal end being the last
to be dissolved.

The reaction with pyrogallic acid begins in 30 sec-
onds. Complete gelatinization occurs in about 30 per
cent of the entire number of grains and 86 per cent of the
total starch in 5 minutes; in about 68 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 90 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 555.)

The hilum becomes very distinct, unattended by the
formation of a bubble. The lamellse become more dis-
tinct at first, but later are obscured. Gelatinization be-
gins at the hilum and progresses according to two
methods. The first is seen in the broad forms which
constitute a majority of all the grains, the hilum begins
to enlarge and 2 furrows are seen to extend obliquely,
rarely transversely, from the hilum on either side to the
margin, and the starch proximal to these furrows forms
a homogeneous-looking, refractive band at the proximal

MUSA.

727

end and sides nearby ; as the hilum enlarges it pushes this
band outward at the proximal end, and the band grows
narrower and more nearly .transparent at this point;
meanwhile the portion of the grain distal to the 2 fur-
rows becomes divided by regular, radiating fissures. The
lamella become very distinct and more refractive. This
portion of the grain now begins to gelatinize, and as the
grain swells it loses its lamellated appearance and be-
comes more refractive and more hyaline in appearance,
then it is divided into 3 or 4 pyramidal masses by wedge-
shaped fissures which gelatinize with moderate rapidity
from their apices toward their bases. Finally, this distal
starch forms a broad, very nearly transparent, granular
mass at the distal margin. Meanwhile the thick, homo-
geneous, refractive band at the proximal end and sides
has been growing thinner and more hyaline, especially
at the proximal end. It is finally gelatinized before the
granular mass at the distal end, which slowly gelatinizes
accompanied by considerable distortion of the capsule
of the distal end. The second method is observed in
the elongated grains. The hilum begins to swell and 2
fissures are seen to extend obliquely from either side of
the hilum toward the distal margin. The proximal
starch and that outside of the 2 fissures forms at the mar-
gin a thick, very refractive, homogeneous-looking band,
which is pushed outward and becomes very thin at the
proximal end as the hilum swells. In the starch com-
prehended between the 2 fissures, the lamellae become at
first very distinct, then fade as the starch becomes more
hyaline in appearance; next this starch is divided by 2
rows of fissures which slant upward from the sides and
meet in the line of the longitudinal axis of the grain.
The fissures increase in size as the grain continues to swell
and separate off successive filaments of starch, the inner
ends of which are free but the outer ends attached along
the line of the 2 original fissures. This process continues
until the distal end is nearly reached, and there the
starch, instead of being fissured, forms a broad, rather
granular mass at the margin. The filaments which have
been separated are meanwhile rapidly gelatinized. The
marginal starch at the proximal end and side rather
slowly gelatinizes and finally the granular mass at the
distal end, with some distortion of the capsule at the
latter point. The gelatinized grains are very much
swollen, have rather thick capsules, and are considerably
distorted, especially at the distal end, but retain some
resemblance to the form of the untreated grain.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 97 per cent of
the entire number of grains and 98 per cent of the total
starch in 15 seconds; in about 98 per cent of the grains
and 99 per cent of the total starch in 30 seconds. (Chart
D556.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 90 per cent of
the entire number of grains and 95 per cent of the total
starch in 30 seconds ; in about 99 per cent of the grains
and in more than 99 per cent of the total starch in 45
seconds. ( Chart D 557.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 94 per
cent of the entire number of grains and 99 per cent of
the total starch in 30 seconds. (Chart D 558.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds ; in more than 99 per cent
of the grains and total starch in 30 seconds. (Chart
D 559.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 85 per
cent of the entire number of grains and 98 per cent of
the total starch in 1 minute ; in about 98 per cent of the
grains and in more than 99 per cent of the total starch
in 3 minutes; in 99 per cent of the grains and in more
than 99 per cent of the total starch in 5 minutes. (Chart
D560.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
80 per cent of the entire number of grains and 96 per
cent of the total starch in 30 seconds; in about 98 per
cent of the grains and in more than 99 per cent of the
total starch in 1 minute. (Chart D 561.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 98 per cent of the
total starch in 15 seconds; in more than 99 per cent of
the grains and total starch in 30 seconds. (Chart D 562.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 98 per
cent of the entire number of grains and 99 per cent of
the total starch in 30 seconds; in more than 99 per cent
of the grains and total starch in 1 minute. (Chart
D563.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 96 per cent of
the total starch in 30 seconds ; in about 96 per cent of the
grains and in more than 99 per cent of the total starch
in 1 minute. (Chart D 564.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 66 per
cent of the entire number of grains and 75 per cent of
. the total starch in 3 minutes ; in about 80 per cent of the
grains and 95 per cent of the total starch in 5 minutes ;
in about 99 per cent of the grains and in more than 99
per cent of the total starch in 10 minutes. (Chart
D565.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in very few grains. The lamella? are
at first invisible but gradually become distinct in most
of the grains. The grains become more refractive; the
first part of the grain to show this is a band of starch
at the margin which is broader at the distal end than else-
where. Gelatinization begins at the distal margin and
progresses according to but one method. Gelatinization
advances toward the hilum, preceded by an indistinctly
granular or pitted appearance of the surface of the grain.
The central portion of the grain is apparently the less
resistant to the reagent, as a broad refractive canal is
seen to extend through the center to the hilum, and the
bubble if present swells, shrinks, and disappears before
there is any indication on the surface of the grain that
the hilum is reached. Shortly the starch in the central
portion swells, splitting the ungelatinized material into
two pieces which are widely separated and gelatinize inde-
pendently of one another. In some grains gelatinization

728

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

begins first at the distal and then at the proximal end,
but the progress of gelatinization is the same as that
described. The gelatinized grains are much swollen, have
raither thin capsules, and are very much distorted, retain-
ing none of the form of the untreated grain.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 81 per cent of the
entire number of grains and 95 per cent of the total starch
in 1 minute ; in more than 99 per cent of the grains and
total starch in 5 minutes. (Chart D 566.)

The reaction with uranium nitrate begins in 15 sec-
onds. Complete gelatinization occurs in about 66 per
cent of the entire number of grains and 84 per cent of the
total starch in 1 minute; in about 97 per cent of the
grains and in more than 99 per cent of the total starch in
3 minutes; in more than 99 per cent of the grains and
total starch in 5 minutes. (Chart D 567.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 95 per cent of
the total starch in 1 minute; in more than 99 per cent
of the total starch in 3 minutes. (Chart D 568.)

The reaction with cobalt nitrate begins in 30 seconds.
Complete gelatinization occurs in about 85 per cent of the
entire number of grains and 98 per cent of the total starch
in 5 minutes ; in about 96 per cent of the grains and in
more than 99 per cent of the total starch in 15 minutes.
( Chart D 569.)

The hilum becomes distinct, unaccompanied by the
formation of a bubble. The lamella? also become distinct.
Gelafcinization begins at the hilum and progresses accord-
ing to two methods. In the first, which is seen in all the
broader grains which are in the majority, 2 furrows are
observed to extend transversely or slightly obliquely from
the hilum on either side to the margin. That part of
the grain which is distal to these furrows and to the hilum
becomes more refractive in appearance, accompanied by
a greater distinctness of the lamellae, and is then divided
by very fine fissures radiating from the hilum. Mean-
while that part of the grain proximal to the hilum and
the furrows becomes homogeneous-looking and very re-
fractive. The hilum now begins to enlarge steadily, appa-
rently more toward the proximal than toward the distal
end, and the proximal starch and that of the sides nearby
forms a thick, homogeneous-looking band at the proximal
margin which just at the apex is thinner and more hya-
line in appearance than elsewhere. The distal starch
forms a broad granular mass at the distal end. That
portion just at the margin, however, is not granular and
is homogeneous-looking. This latter portion is the first
to be completely gelatinized, then the band at the proxi-
mal end and sides nea<rby, and finally the granular mass
near the distal margin. In the second method, which is
seen in the elongated grains, the hilum enlarges some-
what and 2 furrows or fissures are seen to extend obliquely
from either side of the hilum nearly to or quite to the
distal margin. The starch comprehended between these
2 furrows grows more refractive and is then divided into
filaments or bundles of filaments from the hilum nearly to
the margin by 2 rows of fissures, slanting proximally
from the original furrows or fissures, to the longitudinal
axis of the grain. These filaments are partially gela-
tinized and leave a granular residue which collects just
above the starch at the distal end. This starch at the

distal end is rather indistinctly fissured by parallel longi-
tudinal fissures and is then gelatinized, becoming slowly
thinner and more hyaline in the process. The starch at
the proximal end and sides meanwhile forms a thick,
homogeneous-looking, marginal band, and as the hilum
swells and enlarges in the direction of the proximal end
more than toward the distal end, the starch at the proxi-
mal apex becomes thinner and more hyaline in appear-
ance. The starch at the distal margin gelatinizes first,
then that at the proximal margin and sides, and finally
that composing the granular mass near the distal end.
The gelatinized grains are much swollen, have rather
thin capsules, and are considerably distorted, especially
at the distal end. They, however, retain some resem-
blance to the form of the untreated grain.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 78 per cent of
the entire number of grains and 86 per cent of the total
starch in 30 seconds; in about 92 per cent of the grains
and in more than 99 per cent of the total starch in 1
minute. ( Chart D 570.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 67 per cent of the
entire number of grains and 87 per cent of the total starch
in 1 minute; in about 96 per cent of the grains and in
more than 99 per cent of the total starch in 3 minutes ;
in more than 99 per cent of the grains and total starch
in 5 minutes. (Chart D 571.)

The reaction with barium chloride begins in 15 sec-
onds. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 74 per cent of the
total starch in 5 minutes; in about 78 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 91 per cent of the grains and 98 per cent of the
total starch in 30 minutes; very little if any further
advance in 45 and 60 minutes. (Chart D 572.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 68 per cent of
the total starch in 1 minute ; in 86 per cent of the grains
and 97 per cent of the total starch in 3 minutes; in
about 95 per cent of the grains and in more than 99 per
cent of the total starch in 5 minutes. (Chart D 573.)

MUSA GILLETII (POLLEN PARENT).

(Plate 23, fig. 134; Charts D 553 to D 573.)

HISTOLOGIC PROPERTIES.

In form the grains are usually simple and isolated,
there being a few compound grains and a few aggregates.
The compound grains belong to two types instead of
but one as in M. arnoldiana: (1) 2 small or common-
sized grains surrounded by 2 or 3 common sec-
ondary lamella; (2) 3 or more very small grains sur-
rounded by 20 or 30 common secondary lamella?. The
aggregates, of which none was seen in N. arnoldiana,
each consists of 2 grains of equal size adherent at their
distal ends or at the distal end of one and the side of the
other, or of 3 or more equal-sized grains arranged in an
irregularly linear manner. The grains are, as in M.
arnoldiana, moderately regular in form, and any irregu-
larities are due to the following causes: (1) A deviation
of the longitudinal axis (usually near the distal end)
and a consequent bending of the grain ; (2) small nipple-
like or larger pointed projections from the proximal end ;

MUSA.

729

(3) a secondary set of lamellse whose longitudinal axis is
at an angle, usually of 90°, with that of the primary set;

(4) a greater development of one part of the distal end
than of the rest. The conspicuous form is the elliptical
which is usually rather slender and has a flattened distal
end, but which may be broad and have both ends rounded.
The additional forms are triangular with curved base
and rounded angles, ovoid, round and nearly round, pyri-
form, quadrilateral with rounded, corners, polygonal,
finger-shaped, and oyster-shell-shaped. There are many
more elongated forms than in M. arnoldiana, and hence
the grains are not so often flattened as in that species ;
but all the broader forms are flattened, and when viewed
on edge have an irregular rod-shape. Many of the grains
of this specimen have a crushed appearance and some of
them are eroded at the sides and distal margin.

The hilum is as distinct as in M. arnoldiana, and is
a round or lenticular-shaped spot which in the majority
of the grains is not fissured. It is fissured somewhat
more often than in M. arnoldiana and the fissures have
the following forms : ( 1 ) A single, straight or curved line
which may be transverse or oblique; (2) an irregularly
stellate arrangement of fissures; (3) cruciate-, T- or
Y-shaped; (4) flying-bird shape. The hilum is eccentric
from 0.4 to 0.2, usually 0.24, of the longitudinal axis.
The degree of eccentricity is less than in some grains of
M. arnoldtana, but, on the whole, it is about the same.

The lamella are often more distinct but not so fine as
those of M. arnoldiana. Near the hilum and in the proxi-
mal one-third of the grains they are regular, round or
oval, continuous rings. In the rest of the grain they have
in general the form of the contour of the grain, but are
often wavy and somewhat irregular in outline. Near the
distal end they are not so fine and become discontinuous.
There are, as in M. arnoldiana, one or more coarse re*
fractive lamellaa which divide the fine lamellae into bands
of varying breadth. The number counted on the larger
grains varies from 15 to 30, commonly 24, which is less
than in M. arnoldiana.

In size the grains vary from the smaller which are
6 by 6/*, to the larger which are 50 by 34^, in length and
breadth. The common-sizes are 34 by 30/* and 32 by
22/*, which is slightly larger than in M. arnoldiana.

POLABISCOPIO PBOPERTIES.

The figure is more distinct and more often well de-
fined than in M. arnoldiana. The lines sometimes cross
at right angles or, as in M. arnoldiana, at acute angles of
widely varying size. They are not so often bent or
bisected as in M. arnoldiana.

The degree of polarization varies from low to high
(value 45), slightly higher than in M. arnoldiana. There
are more grains in which it is moderate, and fewer in
which it is low, than in M . arnoldiana. There is also not so
much variation in a given aspect of an individual grain.

With selenite the quadrants are more often clear-cut
and less unequal in size and irregular in shape than in
M. arnoldiana. The colors also are somewhat more often
pure than in that starch.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all

color a moderate blue-violet (value 50), somewhat less

than in M. arnoldiana. The color deepens very rapidly

until it is very deep and more bluish in tint. With 0.125

23

per cent Lugol's solution the grains all color a light to
moderate blue-violet, less than in M. arnoldiana, and less
in some grains than in others. The color deepens very
rapidly until it is very deep and more bluish. After
heating in water until all the grains are gelatinized and
then treating with a 2 per cent Lugol's solution, the
gelatinized grains all color a light to moderate indigo,
more than in M. arnoldiana; and the solution a deep
indigo, but less than in M . arnoldiana. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of a 2 per cent Lugol's solution, the grain-residues
color a light indigo, more than in M. arnoldiana; the
capsules a red or reddish violet as in this species and
the solution a very deep indigo as in this starch.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are lightly to deeply
colored (value 45), less than in M. arnoldiana. More
of the grains are lightly and fewer deeply colored than
in M. arnoldiana.

With safranin the grains all color very lightly at
once, and in 30 minutes they are lightly to deeply colored
(value 50), less than in M. arnoldiana. There are
more lightly colored and fewer deeply colored grains
than in M. arnoldiana.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 64° to 66.5° C., and of all 67.5° to
69° C., mean 68.4° C., or 3.4° higher than in M.
arnoldiana.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in 1 minute.
Complete gelatinization occurs in about 17 per cent of
the entire number of grains and 30 per cent of the total
starch in 5 minutes ; in about 52 per cent of the grains
and 69 per cent of the total starch in 15 minutes; in
about 65 per cent of the grains and 78 per cent of the
total starch in 30 minutes; in about 78 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
in about 88 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 553.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a majority of the grains, many more
than in M. arnoldiana. The lamellae are at first not visi-
ble, but later become more distinct than in M. arnoldiana.
The grains, as in M. arnoldiana, become more refractive
after the addition of the reagent, and the first portion
of the grain to show this is a band of starch at the margin
which is broader at the distal end than elsewhere. Gela-
tinization begins at the distal margin and follows the
two methods described under M. arnoldiana. That seen
in a majority of the grains is the same as was found in a
minority of the elongated grains of M. arnoldiana; and
that noted in the comparatively few broad forms is the
same as that described for the majority of the grains of
M. arnoldiana. The gelatinized grains are more swollen,
do not have such thin capsules, and are not so much
distorted, as in M. arnoldiana.

The reaction with chromic acid begins in a few
.grains in 15 seconds. Complete gelatinization occurs in
about 40 per cent of the entire number of grains and
70 per cent of the total starch in 5 minutes; in about

730

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

77 per cent of the grains and 90 per cent of the total
starch in 15 minutes; in about 97 per cent of the grains
and in more than 99 per cent of the total starch in 30
minutes. ( Chart D 554.)

The hilum and the lamellae are more distinct than in
M. arnoldiana. Gelatinization begins at the hilum and
progresses according to the two methods seen in M.
arnoldiana. The method noted in the elongated grains,
which are in the majority in this starch, varies somewhat
from that found in the elongated grains of M. arnoldiana.
The method in this starch is as follows : 2 fissures or fur-
rows are seen to extend obliquely from the hilum on either
side, half the distance from the hilum to the distal mar-
gin. The starch between these 2 fissures is separated into
filaments or bundles of filaments by a double row of
fissures which slant proximally from the 2 original
furrows or fissures to the longitudinal axis of the grain.
The starch just proximal to the hilum and on the sides is
divided into a number of coarse granules by regular
radiating cracks or fissures. The rest of the starch at
the proximal end and sides forms a thick homogeneous,
refractive-looking marginal band and that at the distal
end forms a broad refractive, rather thin band. The
grain swells and the starch which is divided into fila-
ments is partially gelatinized, leaving a granular residue.
These granules in conjunction with those proximal to the
hilum form a granular ring within the homogeneous
ring just described. The outer homogeneous ring grows
broader and more nearly transparent and is finally dis-
solved, usually at the distal end first, but in some grains
at the side first. The granular ring, although it grows
more and more hyaline, is dissolved later, and it also
dissolves first at the distal end. In the second method,
which is seen in a minority of the grains which are also
those of broad forms, there are no differences noted be-
tween this starch and that of M. arnoldiana.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 2 per cent of the
entire number of grains and 11 per cent of the total
starch in 5 minutes; in about 11 per cent of the grains
and 54 per cent of the total starch in 15 minutes; in
about 42 per cent of the grains and 73 per cent of the
total starch in 30 minutes; in about 61 per cent of the
grains and 81 per cent of the total starch in 45 minutes ;
in about 63 per cent of the grains and 84 per cent of the
total starch in 60 minutes. (Chart D 555.)

The hilum and the lamella? both become more distinct
than in M. arnoldiana. Gelatinization begins at the
hilum and progresses according to two methods which
are very similar to those described under M. arnoldiana.
The method which is seen in the majority of the grains
is similar to that noted in a minority of the grains of
M. arnoldiana. The hilum swells slightly and 2 fissures
extend obliquely on either side toward the distal margin,
but do not penetrate 'as near it as in M . arnoldiana. The
starch comprehended between these fissures is divided
immediately into filaments or bundles of filaments by 2
rows of fissures which slant proximally from the 2 origi-
nal furrows or fissures toward the longitudinal axis of the
grain. Only a small part of the starch distal to the
hilum is gelatinized in this way, which is a variation
from that of M. arnoldiana in which the greater part of
the distal starch was so gelatinized; the rest of the
starch to the distal margin becomes increasingly hya-

line and shrinks in a way that suggests that the less re-
sistant starch was being gelatinized. Finally it forms
a broad, very granular and irregular mass at the distal
margin which is later gelatinized with much distortion
of the capsule. The starch proximal to the hilum and
outside the 2 original oblique furrows or fissures forms
a homogeneous-looking, refractive band, with the excep-
tion of that portion which immediately surrounds the
hilum. This is divided into coarse granules by short
fissures at regular intervals. No such phenomenon is
seen in M. arnoldiana. As the marginal band gradually
becomes thinner and more hyaline in appearance, these
granules grow thinner and more hyaline also, but are
often the last part of the grain to be gelatinized. The
second method which is seen in a minority of the grains
is very nearly the same as that which has been described
for a majority of the grains of M. arnoldiana. The only
differences noted are that the starch distal to the 2
longitudinal fissures and the hilum becomes more nearly
homogeneous in appearance and is not divided into pyra-
midal masses by wedge-shaped fissures, but merely grows
gradually less in amount, and finally forms a broader
and somewhat more irregularly granular mass at the
distal margin. The gelatinized grains are as much swol-
len, have thicker capsules, and are even more distorted,
especially at the distal end, than in M. arnoldiana.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 52 per cent of
the entire number of grains and 67 per cent of the total
starch in 15 seconds; in about 68 per cent of the grains
and 80 per cent of the total starch in 30 seconds ; in about
73 per cent of the grains and 90 per cent of the total
starch in 5 minutes; in about 80 per cent of the grains
and 93 per cent of the total starch in 15 minutes; in about
the same percentage of the grains and 96 per cent of the
total starch in 30 minutes. (Chart D 556.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 70 per cent of
the entire number of grains and 75 per cent of the total
starch in 30 seconds ; in about 90 per cent of the grains
and 93 per cent of the total starch in 45 seconds ; in 95
per cent of the grains and 96 per cent of the total starch
in 1 minute. (Chart D 557.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in more than 58
per cent of the entire number of grains and 85 per cent
of the total starch in 30 seconds; in about 77 per cent
of the grains and 93 per cent of the total starch in 1
minute ; in about 88 per cent of the grains and 98 per cent
of the total starch in 3 minutes; in about 91 per cent of
the grains and 99 per cent of the total starch in 5 min-
utes. ( Chart D 558.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 73 per
cent of the entire number of grains and 81 per cent of
the total starch in 15 seconds; in about 81 per cent of
the grains and 93 per cent of the total starch in 30
seconds; in about 84 per cent of the grains and 95 per
cent of the total starch in 1 minute. (Chart D 559.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 75 per cent of
the total starch in 1 minute ; in about 60 per cent of the
grains and 85 per cent of the total starch in 3 minutes ;

MUSA.

731

in about 66 per cent of the grains and 87 per cent of
the total starch in 5 minutes ; in about 82 per cent of the
grains and 96 per cent of the total starch in 15 minutes.
( Chart D 560.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
9 per cent of the entire number of grains and 14 per cent
of the total starch in 30 seconds; in about 65 per cent of
the grains and 87 per cent of the total starch in 1 minute ;
in about 85 per cent of the grains and 97 per cent of the
total starch in 3 minutes; in about 95 per cent of the
grains and in more than 99 per cent of the total starch
in 15 minutes. (Chart D 561.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 18 per
cent of the entire number of grains and 27 per cent of
the total starch in 15 seconds; in about 55 per cent of
the grains and 70 per cent of the total starch in 30 sec-
onds; in about 74 per cent of the grains and 95 per cent
of the total starch in 5 minutes ; in about 85 per cent of
the grains and 97 per cent of the total starch in 15 min-
utes. (Chart D 562.)

(Observations at 15 and 30 seconds are taken for
comparison with M. arnoldiana. The changes are very
slight after 15 minutes. Most of those which are ungela-
tinized will probably remain for 60 minutes.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 65 per cent of
the total starch in 30 seconds; in about 69 per cent of
the grains and 84 per cent of the total starch in 1 min-
ute; in about 87 per cent of the grains and 95 per cent
of the total starch in 5 minutes; in about 91 per cent of
the grains and 98 per cent of the total starch in 15
minutes. (Chart D 563.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 18 per cent of
the total starch in 30 seconds; in about 33 per cent of
the grains and 42 per cent of the total starch in 1 minute ;
in about 56 per cent of the grains and 81 per cent of the
total starch in 5 minutes; in about 76 per cent of the
grains and 89 per cent of the total starch in 15 minutes ;
in about 81 per cent of the grains and 95 per cent of
the total starch in 30 minutes. (Chart D 564.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 49 per
cent of the entire number of grains and 74 per cent of the
total starch in 3 minutes; in about 74 per cent of the
grains and 85 per cent of the total starch in 5 minutes ;
in about 90 per cent of the grains and 95 per cent of the
total starch in 10 minutes; in about 98 per cent of the
grains and 99 per cent of the total starch in 15 minutes.
(Chart D 565.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a majority of the grains, many more
than in M. arnoldiana. The lamella? are at first invisible,
but gradually become more distinct than in M. arnoldi-
ana. The grains become as refractive as in M. arnol-
diana on the addition of the reagent, and the first portion
to show this change is a hand of starch at the margin
which is broader at the distal end than elsewhere. Gela-
tinization begins at the distal margin and progresses
according to two methods. The first which is noted in

a majority of the grains is not seen in M. arnoldiana.
Gelatinization preceded by a pitted appearance of the
surface of the grain advances smoothly from the distal
margin toward the hilum and proximal end, when the
hilum is reached it swells, and the bubble, if present,
swells, shrinks, and finally disappears, and the proximal
starch which has become more refractive is rapidly gela-
tinized. The second method, which is seen in a minority
of the grains, is the same as that described for all the
grains of M. arnoldiana. The gelatinized grains are
more swollen, do not have such thin capsules, and are
not so much distorted as in M. arnoldiana.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and
10 per cent of the total starch in 1 minute ; in about 60
per cent of the grains and 80 per cent of the total starch
in 5 minutes ; in about 70 per cent of the grains and 86
per cent of the total starch in 15 minutes; in about 72
per cent of the grains and 90 per cent of the total starch
in 30 minutes; slight advance in 45 minutes; in about

76 per cent of the grains and 93 per cent of the total
starch in 60 minutes. (Chart D 566.)

The reaction with uranium nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 4 per cent of the entire number of grains and 10
per cent of the total starch in 1 minute ; in about 47 per
cent of the grains and 77 per cent of the total starch
in 3 minutes; in about 53 per cent of the grains and 80
per cent of the total starch in 5 minutes ; in about 70 per
cent of the grains and 90 per cent of the total starch
in 15 minutes; in about 73 per cent of the grains and
93 per cent of the total starch in 30 minutes ; in about

77 per cent of the grains and 95 per cent of the total
starch in 45 minutes ; in about 80 per cent of the grains
and 97 per cent of the total starch in 60 minutes. (Chart
D 567.)

The reaction with strontium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 14
per cent of the total starch in 1 minute; in about 63
per cent of the grains and 83 per cent of the total starch
in 3 minutes; in about 65 per cent of the grains and
87 per cent of the total starch in 5 minutes ; in about 81
per cent of the grains and 95 per cent of the total starch
in 15 minutes; in about 87 per cent of the grains and
97 per cent of the total starch in 30 minutes; little if
any further advance is observed in 45 and 60 minutes,
respectively. (Chart D 568.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 7 per cent of the entire number of grains and
14 per cent of the total starch in 5 minutes; in about
18 per cent of the grains and 28 per cent of the total
starch in 15 minutes ; in about 25 per cent of the grains
and 38 per cent of the total starch in 30 minutes ; in
about 35 per cent of the grains and 48 per cent of the
total starch in 45 minutes ; in about the same percentage
of the grains and 52 per cent of the total starch in 60
minutes. (Chart D 569.)

The hilum and the lamellae are both more distinct
than in M. arnoldiana. Gelatinization begins at the hilum
and progresses according to the two methods described
under M. arnoldiana. The method which is seen in the

732

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

elongated grains, which are in the majority in this starch,
is very similar to that seen in the elongated grains of M.
arnoldiana, which are in the minority in that starch.
The differences noted are that the 2 furrows or fissures
from the hilum do not extend so close to the distal mar-
gin, but usually only half of the way between the hilum
and the margin. The starch comprehended between the

2 fissures is fissured and separated into filaments as in
M. arnoldiana, but the rest of the distal starch is Irregu-
larly fissured nearly to the margin. The proximal starch
and that at the sides forms a homogeneous-looking, re-
fractive band, except that immediately surrounding the
hilum, which is broken up by short regular cracks into
coarse granules. These granules, and those left as a
residue after the filaments of starch distal to the hilum
are gelatinized, are the most resistant part of the grain.
The distal starch gelatinizes first, then the homogeneous-
looking, marginal band at the proximal end and sides,
then granules at the distal end, and finally those at the
proximal end. In the second; method there are no
differences noted. The gelatinized grains are more swol-
len, have somewhat thicker capsules, and are more dis-
torted at the proximal end than in M. arnoldiana.

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and
5 per cent of the total starch in 30 seconds; in about 5
per cent of the grains and 16 per cent of the total starch
in 1 minute; in about 45 per cent of the grains and 72
per cent of the total starch in 5 minutes; in about 68
per cent of the grains and 95 per cent of the total starch
in 15 minutes; in about 90 per cent of the grains and
98 per cent of the total starch in 30 minutes ; very little
if any further advance in 45 and 60 minutes, respec-
tively. ( Chart D 570.)

The reaction with cupric chloride begins in a few
grains in 15 seconds. Complete gelatinization occurs in
1 per cent of the entire number of grains and 10 per cent
of the total starch in 1 minute; in about 32 per cent of
the grains and 55 per cent of the total starch in 3 min-
utes; in about 35 per cent of the grains and 60 per cent
of the total starch in 5 minutes ; in about 52 per cent of
the grains and 79 per cent of the total starch in 15
minutes; in about 61 per cent of the grains and 84 per
cent of the total starch in 30 minutes ; in about the same
percentage of the grains and 85 per cent of the total starch
in 45 minutes; in about 63 per cent of the grains and
89 per cent of the total starch in 60 minutes. (Chart
D571.)

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 5
per cent of the total starch in 5 minutes; in about 32
per cent of the grains and 51 per cent of the total starch
in 15 minutes; in about 35 per cent of the grains and
56 per cent of the total starch in 30 minutes; little if
any further advance occurs in 45 and 60 minutes, respec-
tively. (Chart D 572.)

The reaction with mercuric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 10
per cent of the total starch in 1 minute ; in about 23 per
cent of the grains and 39 per cent of the total starch in

3 minutes; in about 32 per cent of the grains and 54

per cent of the total starch in 5 minutes; in about 42
per cent of the grains and 61 per cent of the total starch
in 15 minutes; in about 46 per cent of the grains and
71 per cent of the total starch in 30 minutes; in about
50 per cent of the grains and 75 per cent of the total
starch in 45 minutes ; in about 55 per cent of the grains
and 79 percent of the total starch in 60 minutes. (Chart
D573.)

MUSA HYBRIDA (HYBRID).

(Plate 23. fig. 135; Charts D 653 to D 573.)

HISTOLOGIO PROPERTIES.

In form the grains are usually simple and isolated,
there being few compound grains and an occasional aggre-
gate. The compound grains belong to the two types
described under M. gillctii. The aggregates consist of
the types described under M. gilletii, and also of a type
composed of 12 or more small grains in the form of
an irregularly spherical mass. The grains are as moder-
ately regular in form as in M. gilletii, and any irregulari-
ties are due to the following causes, which are the same
as in M. gilletii: (1) A deviation of the longitudinal
axis of the grain near the center or near the distal end,
with a consequent curvature of the grain; (2) small
nipple-like or larger pointed projections from the proxi-
mal end; (3) a secondary set of lamella; whose longi-
tudinal axis is at an angle, usually a right angle, with
that of the primary set; (4) a greater development of
one part of the distal margin than of the rest of the
grain. The conspicuous forms are the elliptical, usually
slender with flattened distal end, but sometimes broad
with both ends rounded, and ovoid usually with a flat-
tened distal end. The additional forms are triangular
with curved base and rounded angles, round and nearly
round, pyriform, and quadrilateral with rounded angles.
Some of the grains of this specimen are crushed and
eroded, as in the parents.

Most of the grains of the hybrid are, as in M. gilletii,
not flattened; but the broader forms are flattened, and
when viewed on edge have an irregularly rod-like form,
as in both parents.

In form the grains of M. hybrida show a much closer
relationship to M. gilletii than to M. arnoldiana, ex-
hibiting characteristics of each and both, and also certain
individualities.

The hilum is as distinct as in both parents and is
more frequently fissured than in either parent, in this
characteristic resembling M. gilletii more than M. arnol-
diana. The fissures have the following forms which are
the same as in M. gilletii: (1) A single, straight or curved
line placed transversely or obliquely; (2) an irregularly
stellate arrangement of several fissures; (3) cruciate-,
T- or Y-shaped; (4) flying-bird shape. The hilum is
eccentric from 0.42 to 0.2, usually 0.23, of the longitu-
dinal axis, about the same as in the parents. In the
character and eccentricity of the hilum If. hybrida shows
a closer relationship to M. gilletii than to M. arnoldiana.

The lamellae are, as in M . gilletii, rather fine, distinct
rings which are continuous near the hilum but discon-
tinuous at or near the distal end. In character and
arrangement they are essentially the same as in M.
gilletii. The number counted on the larger grains varies
from 12 to 34, usually 28, nearly the same as in M.
arnoldiana and more than in M. gilletii.

MUSA.

733

In the character and the arrangement of the lamellse
M. hybrida shows a very much closer relationship to
M. gilletii than to M. arnoldiana, but in number the
reverse.

In size the grains vary from the smaller which are
5 by 5fi, to the larger which are 60 by 34/t, in length and
breadth. The common sizes are 34 by 22p and 34 by 30/t.
In size the grains of M. hybrida are much closer to those
of M. gilletii than of M. arnoldiana, but they may be
larger than the grains of either parent.

POLABISCOPIC PROPERTIES.

The figure is as distinct and as well defined as in
M. gilletii. The lines, as in M. gilletii, sometimes cross
at right angles or at acute angles of varying degree.
They are not more often bent or bisected than in M.
gilletii.

The degree of polarization varies from low to high
(value 50), more than in either parent, but nearer to
M. gilletii than to M. arnoldiana. There are more grains
with a high degree of polarization and there is less varia-
tion in a given aspect of an individual grain than in
either parent.

'With selenite the quadrants as in M. gilletii are often
clean-cut and are unequal in size, but not often irregular
in shape. The colors are somewhat more often pure than
in M. gilletii and much more often than in M. arnoldiana.

In the character of the figure, the degree of polari-
zation, and the appearances with selenite M. hybrida
shows a closer relationship to M. gilletii than to M.
arnoldiana.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains all
color a moderate blue-violet (value 50), the same as in
M. gilletii. With 0.125 per cent Lugol's solution the
grains all color lightly to moderately as in M. gilletii,
some more than others. After heating in water until
all the grains are gclatinied and then treating with a 2
per cent Lugol's solution, the gelatinized grains vary in
color from a light to moderate indigo ; and the solution
is a deep indigo as in M. gilletii. If the preparation is
boiled for 2 minutes and then treated with an excess
of a 2 per cent Lugol's solution, many of the grain-
residues color a light indigo, the capsules a red or a red-
dish violet, and the solution a very deep indigo as in
M. gilletii. Qualitatively and quantitatively the reac-
tions with iodine show a much closer relationship to M.
gilletii than to M . arnoldiana.

ANILINE REACTIONS.

With gentian violet the grains all color very lightly
at once, and in 30 minutes they are lightly to deeply
colored (value 45), the same as in M. gilletii.

With safranin the grains all color very lightly at once,
and in half an hour they are lightly to deeply colored
(value 50), the same as in M. gilletii.

In the reaction with aniline stains, M. hybrida shows
a much closer relationship to M. gilletii than to M.
arnoldiana.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 65.2° to 67° C., and of all 69° to
70.5° C., mean 69.75° C. The temperature of gela-
tinization of M. hybrida is higher than that of either

parent, but is much closer to M. gilletii (mean 68.4°)
than to M. arnoldiana (mean 65°).

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 16 per cent of the entire number of grains and
28 per cent of the total starch in 5 minutes ; in about
51 per cent of the grains and 58 per cent of the total
starch in 15 minutes; in about 66 per cent of the grains
and 73 per cent of the total starch in 30 minutes;
in about 68 per cent of the grains and 70 per cent of the
total starch in 45 minutes; in about 73 per cent of the
grains and 77 per cent of the total starch in 60 minutes.
(Chart D 553.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in a great majority of the grains. More
than in either parent. The hybrid in this characteristic
is closer to M. gillelii than to M. arnoldiana. The
lamellae, as in M. gilletii, are at first invisible, but later
become very distinct, especially just before gelatiniza-
tion. Gelatinization begins at the distal margin and
progresses according to the two types described for both
parents. In the majority of the grains the process is
that seen in a majority of the grains of M. gilletii and
in a small minority of the grains of M. arnoldiana.
The gelatinized grains are as much swollen, have cap-
sules as thin, and are as much distorted, as in M. gilletii.
In this reaction M. hybrida shows qualitatively a some-
what closer relationship to M. gilletii than to M.
arnoldiana.

The reaction with chromic acid begins in a few grains
in 15 seconds. Complete gelatinization occurs in about 16
per cent of the entire number of grains and 22 per cent
of the total starch in 5 minutes; in about 54 per cent
of the grains and 79 per cent of the total starch in 15
minutes; in about 88 per cent of the grains and 97 per
cent of the total starch in 30 minutes. (Chart D 554.)

The hilum and lamella? are as distinct as in M. gil-
letii. Gelatinization begins at the hilum and progresses
according to the two methods described for both parents.
The method which is seen in the elongated grains, which
are also in a great majority, is in nearly all the same
as that noted in the elongated grains of M. gilletii, but
in some it is the same as that seen in the elongated grains
of M. arnoldiana. The method found in the few broad
forms is the same as in both parents. In this reaction
M. hybrida shows, qualitatively, a closer relationship
to M. gilletii than to M. arnoldiana.

The reaction with pyrogallic add begins in 1 minute.
Complete gelatinization occurs in about 5 per cent of the
entire number of grains and 14 per cent of the total
starch in 5 minutes ; in about 20 per cent of the grains
and 55 per cent of the total starch in 15 minutes; in
about 32 per cent of the grains and 73 per cent of the
total starch in 30 minutes ; slight progress in 45 minutes ;
in about 34 per cent of the grains and 79 per cent of the
total starch in 60 minutes. (Chart D 555.)

The reaction is much less rapid than in M. arnoldiana
and much nearer that of M. gilletii; at first the reac-
tion is more rapid than in the latter species, but later
it is more retarded. There appears to be two types of
grains, one of which is much more easily gelatinized than
the other.

734

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The hilum and lamellae are as distinct as in M . gilletii
and more distinct than in M. arnoldiana. Gelatiniza-
tion, as in both parents, begins at the hilum and pro-
gresses according to two methods. That seen in a very
large majority of the grains is the same as that described
for a somewhat smaller majority of the grains of M.
gilletii. The second method is the same as that in a
minority of the grains of M. gilletii and in a larger
majority of the grains of M. arnoldiana, and is seen in
only a few scattered grains. The gelatinized grains are
as much swollen, have as thick capsules, and are as much
distorted as in M. gilletii. In this reaction M. hyrida
shows qualitatively a much closer relationship to M. gil-
letii than to M. arnoldiana.

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 33 per cent of
the entire number of grains and 47 per cent of the total
starch in 15 seconds; in about 45 per cent the grains
and 59 per cent of the total starch in 30 seconds ; in about
68 per cent of the grains and 90 per cent of the total
starch in 5 minutes; in about 77 per cent of the grains
and 93 per cent of the total starch in 15 minutes; in
about the same percentage of the grains and 95 per cent
of the total starch in 30 minutes. (Chart D 556.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 39 per cent of
the entire number of grains and 48 per cent of the
total starch in 30 seconds; in about 78 per cent of the
grains and 87 per cent of the total starch in 45 seconds ;
in about 91 per cent of the grains and 95 per cent of the
total starch in 1 minute. (Chart D 557.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 62 per
cent of the entire number of grains and 84 per cent of the
total starch in 30 seconds; in about 74 per cent of the
grains and 89 per cent of the total starch in 1 minute;
in about 87 per cent of the grains and 98 per cent of
the total starch in 3 minutes; in about 91 per cent of
the grains and 99 per cent of the total starch in 5 min-
utes. ( Chart D 558.)

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 72 per
cent of the entire number of grains and 81 per cent of
the total starch in 15 seconds; in about 81 per cent of
the grains and 91 per cent of the total starch in 30
seconds; in about 82 per cent of the grains and 95 per
cent of the total starch in 1 minute. (Chart D 559.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 45 per
cent of the entire number of grains and 62 per cent of
the total starch in 1 minute; in about 52 per cent of the
grains and 78 per cent of the total starch in 3 minutes ;
in about 58 per cent of the grains and 84 per cent of the
total starch in 5 minutes; in about 75 per cent of the
grains and 95 per cent of the total starch in 15 minutes.
(Chart D 560.)

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
7 per cent of the entire number of grains and 12 per cent
of the total starch in 30 seconds; in about 56 per cent
of the grains and 81 per cent of the total starch in 1
minute; in aboxit 81 per cent of the grains and 95 per
cent of the total starch in 5 minutes; in about 92 per cent

of the grains and 99 per cent of the total starch in 15
minutes. (Chart D 561.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 14 per
cent of the entire number of grains and 20 per cent of
the total starch in 15 seconds; in about 57 per cent of
the grains and 64 per cent of the total starch in 30
seconds; in about 70 per cent of the grains and 92 per
cent of the total starch in 5 minutes ; in about 75 per cent
of the grains and 95 per cent of the total starch in 15 min-
utes. (Chart D 562.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 28 per
cent of the entire number of grains and 36 per cent of
the total starch in 30 seconds; in about 48 per cent of the
grains and 68 per cent of the total starch in 1 minute ;
in about 81 per cent of the grains and 93 per cent of the
total starch in 5 minutes; in about 91 per cent of the
grains and 97 per cent of the total starch in 15 minutes.
(Chart D 563.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 8 per cent of
the total starch in 30 seconds ; in about 28 per cent of the
grains and 38 per cent of the total starch in 1 minute ;
in about 43 per cent of the grains and 70 per cent of the
total starch in 5 minutes; in about 66 per cent of the
grains and 87 per cent of the total starch in 15 minutes ;
in about 75 per cent of the grains and 95 per cent of the
total starch in 30 minutes. (Chart D 564.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 39 per
cent of the entire number of grains and 62 per cent of
the total starch in 3 minutes; in about 58 per cent of the
grains and 73 per cent of the total starch in 5 minutes ;
in about 85 per cent of the grains and 90 per cent of the
total starch in 10 minutes ; in about 96 per cent of the
grains and 98 per cent of the total starch in 15 minutes.
(Chart D 565.)

The hilum becomes distinct, attended by the forma-
tion of a bubble in more grains than in either parent,
in this respect the hybrid being closer to M. gilletii than
to M. arnoldiana. The lamella? are at first invisible,
but later become as distinct as in M. gilletii. The grains,
as in both parents, become more refractive after the
addition of the reagent, and the first part of the grain
to be so affected is a band of material at the margin
which is broader at the distal end than elsewhere. Gela-
tinization, as in both parents, begins at the distal end and
progresses according to the two methods described under
M. gilletii, only one of which is seen in M. arnoldiana.
The first of these methods, which is not seen in M. arnol-
diana, is noted in an even greater majority of the grains
than in M. gilletii. The gelatinized grains are as much
swollen, have as thin capsules, and are as much distorted
as in M. gillelii. In this reaction M. hybrida shows
qualitatively a closer relationship to If. gilletii than to
If. arnoldiana.

The reaction with calcium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 8 per
cent of the total starch in 1 minute ; in about 44 per cent
of the grains and 58 per cent of the total starch in 5
minutes; in about 61 per cent of the grains and 74 per

MUSA.

735

cent of the total starch in 15 minutes; in about 64 per
cent of the grains and 80 per cent of the total starch in 30
minutes ; in about 68 per cent of the grains and 86 per
cent of the total starch in 45 minutes; in about 72 per
cent of the grains and 90 per cent of the total starch
in 60 minutes. (Chart D 566.)

The reaction with uranium nitrate begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 3 per cent of the entire number of grains and 8
per cent of the total starch in 1 minute; in about 37
per cent of the grains and 54 per cent of the total starch
in 3 minutes; in about 53 per cent of the grains and 73
per cent of the total starch in 5 minutes ; in about 64 per
cent of the grains and 83 per cent of the total starch in
15 minutes; in about 68 per cent of the grains and 87
per cent of the total starch in 30 minutes; in about 70
per cent of the grains and 93 per cent of the total starch
in 45 minutes; in about 75 per cent of the grains and
95 per cent of the total starch in 60 minutes. (Chart
D 567.)

The reaction with strontium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 5 per cent of the entire number of grains and 15
per cent of the total starch in 1 minute; in about 61 per
cent of the grains and 72 per cent of the total starch in 3
minutes; in about 65 per cent of the grains and 76 per
cent of the total starch in 5 minutes; in about 78 per
cent of the grains and 92 per cent of the total starch in
15 minutes; in about 84 per cent of the grains and 95
per cent of the total starch in 30 minutes; very little if
any further advance in 45 and 60 minutes, respectively.
(Chart D56S.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete golatinization occurs in
about 3 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes; in about 10
per cent of the grains and 21 per cent of the total starch
in 15 minutes ; in about 14 per cent of the grains and 30
per cent of the total starch in 30 minutes; in about 30
per cent of the grains and 40 per cent of the total starch
in 45 minutes; in about the same percentage of the
grains and 44 per cent of the total starch in 60 minutes.
(Chart D 569.)

The hilum and lamella? are as distinct as in M.
gilletii. Gelatinization begins at the hilum and pro-
gresses according to the two methods seen in both parents.
That which is seen in a very large majority of the grains
is nearly the same as that seen in a somewhat smaller
majority of M. gilletii and is similar to that seen in a
minority of the grains of M. arnoldiana. The only
difference noted between M. gilletii and the hybrid is that
all the grains do not show granule formation around the
hilum, but a few gelatinize as described under M. arnol-
diana. In the second method, which is seen in very

few grains, there are no differences between either parents
or hybrid. The gelatinized grains are as much swollen,
have as thick capsules, and are as much distorted, particu-
larly at the distal end, as in M. gilletii. In this reaction
M. hybrida shows qualitatively a closer relationship to
M. giletii than to M. anoldiana.

The reaction with copper nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 4
per cent of the total starch in 30 seconds ; in about 2 per
cent of the grains and 8 per cent of the total starch in 1
minute ; in about 39 per cent of the grains and 59 per cent
of the total starch in 5 minutes ; in about 66 per cent
of the grains and 88 per cent of the total starch in 15
minutes ; in about 66 per cent of the grains and 90 per
cent of the total starch in 30 minutes ; little if any further
advance in 45 and 60 minutes. (Chart D 570.)

The reaction with cupric chloride begins in a few
grains in 15 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 5
per cent of the total starch in 1 minute; in about 25 per
cent of the grains and 50 per cent of the total starch in
3 minutes; in about 30 per cent of the grains and 55
per cent of the total starch in 5 minutes ; in about 40 per
cent of the grains and 70 per cent of the total starch in
15 minutes ; in about 50 per cent of the grains and 80 per
cent of the total starch in 30 minutes ; in about 55 per
cent of the grains and 82 per cent of the total starch in
45 minutes ; in about the same percentage of the grains
and 85 per cent of the total starch in 60 minutes. (Chart
D571.)

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 5 per
cent of the total starch in 5 minutes; in about 21 per
cent of the grains and 26 per cent of the total starch in
15 minutes; in about 23 per cent of the grains and 40
per cent of the total starch in 30 minutes; little if any
further advance occurs in 45 and 60 minutes. (Chart
D572.)

The reaction with mercuric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
less than 0.5 per cent of the entire number of grains and
3 per cent of the total starch in 1 minute ; in about 14 per
cent of the grains and 31 per cent of the total starch in
3 minutes ; in about 29 per cent of the grains and 48 per
cent of the total starch in 5 minutes ; in about 39 per cent
of the grains and 55 per cent of the total starch in 15
minutes ; in about 45 per cent of the grains and 62 per
cent of the total starch in 30 minutes ; in about 47 per
cent of the grains and 68 per cent of the total starch in
45 minutes; in about 57 per cent of the grains and 72
per cent of the total starch in 60 minutes. (Chart
D573.)

736

DATA OF PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

14. PHAIUS.

This genus of ornamental terrestrial orchids includes
about 15 species. There are many more hybrids than
species. The specimens were obtained from Sander and
Sons, St. Albans, England.

Starches from the pseudobulbs of the following
parent-stocks and hybrid-stocks were studied :
42. P. grandifolius Lour. (Bletia tankervilliw R. Br.) (seed

parent), R. wallichii Lindl. (P. grandifolius Lindl. ; P.

licolor Lindl.; P. grandiflorus Reichb. f.) (pollen parent),

and P. hybridus (hybrid).

42. STARCHES OF PHAIUS GRANDIFOLIUS, P. WALLI-

CHII, AND P. HYBEIDUS.

PHAIUS GRANDIFOLIUS (SEED PARENT).
(Plate 23, fig. 136; Charts D 574 to D 594.)

HISTOLOQIC PROPERTIES.

In form most of the grains are simple and isolated
with the exception of a few which appear in aggregates
of usually 2, rarely 3, components. Compound and
semi-compound grains usually of 2, rarely of 3, com-
ponents are occasionally observed. Well-defined pressure
facets are not present. Most of the grains are regular,
although irregularities such as the following are moder-
ately frequent : (1) Either a small nipple-like excrescence
or protuberance at or near the proximal end, the former
sometimes inserted in a concave depression at this end;
(2) a long, blunt extension at or near the proximal
end; (3) shifting of the longitudinal axis, which is
usually slight, rarely abrupt; (4) a spicule-like excres-
cence, sometimes refractive, at the proximal end; (5) a
flared addition or excrescence, sometimes refractive, at
the distal end; (6) a concave indentation either at the
proximal or distal end; (7) slightly undulating margin;
and (8) secondary lamellae which are placed at varying
angles with the primary set. The conspicuous forms are
ovoid, often elongated, with broadened and squared distal
end ; pyriform with broadened distal end ; triangular with
rounded angles; and pure ovoid. Additional forms are
urn-shaped with flared distal margin; spindle-shaped,
pyriform with elongated proximal end, knob-, club-, boot-,
and bottle-shaped; and grains of indefinite shape. The
grains are flattened, some much more than others, and
when viewed on edge are usually narrow ellipsoidal with
squared distal end.

The hilum is often not demonstrable, but when ob-
served is usually either a lenticular or round, non-refrac-
tive to slightly refractive spot, occasionally quite refrac-
tive. Either a small, longitudinal slit-like cavity, or a
short, transverse cleft is rarely present at the hilum.
One delicate, short fissure occasionally emerges from
either side of the hilum and is directed obliquely toward
the distal end, and rarely such fissures may be quite long
and so deflected as to become parallel with each other.
The range of eccentricity is about 0.16 to 0.024, com-
monly about 0.06 to 0.05, of the longitudinal axis.

The lamella are generally demonstrable throughout
the entire grain, although they are less distinct and
finer near the proximal end, with the exception of a
narrow refractive band sometimes found at the distal
margin, in which they are either very fine or indistinct.
They can usually be detected directly around the hilum
either as elliptical, meniscus-shaped or circular rings,
but even in those close to the hilum the form becomes

flattened on the distal side of this structure, so that over
most of the grain they are slightly cresccntic to straight,
being parallel with each other and with the distal margin ;
rarely they follow the outline of the grain. Most of the
lamella; are fine to moderately fine, but occasional excep-
tions are found in which they are moderately coarse over
the greater part of the grain. One very refractive lamella
is frequently located at varying distances from the hilum ;
and in most of the much elongated grains the finer la-
mellae are grouped between coarser refractive ones which
vary in number according to the length of the grain.
A narrow, refractive band is often found at the proximal
end which extends bilaterally, usually for about one-half
to two-thirds, occasionally the entire length, of the grain.
A group of undulating lamellae, either about the middle
or nearer the distal margin, is occasionally observed.
Secondary lamellae are moderately often present; they
are usually unilateral and more often located at right
angles either to the distal end or to about the middle of
the grain ; occasionally bilaterally located at the pointed
distal end, or unilateral and at right angles to the proxi-
mal end. The number on much elongated grains may
reach about 150, but generally about 100 on the common
large grains.

The size varies from the smaller grains which are
about 5 by 4/t, to the larger which are 130 by 46/t, in
length and breadth. The common size is about 7-t by
40/A in length and breadth.

POLARTSCOPIC PROPERTIES.

The figure is usually very eccentric. The lines are
fine and intersect obliquely, they are straight in most
grains, but moderately often are slightly bent and some-
times bisected. A few double figures are present.

The degree of polarization is high to very high (value
85). Variation is found in the different grains, and is
also often considerable in the same aspect of a given
grain, a portion of one quadrant often showing much
lower polarization than the other quadrants.

With selenite the quadrants are generally well do fined,
unequal in size, and often slightly irregular in shape.
The blue is more often pure, although in many grains
it may lack purity throughout at least 1 quadrant; the
yellow is more often not pure throughout the quadrants.
The impurity is indicated at both ends of the scale, a
frequent orange tint to the yellow and an occasional
purplish tint to the blue caused by a low degree of
polarization, and either a greenish tinge or an iridescence
caused by very high polarization.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate blue-violet (value 50) at once, which deepens
rapidly, becoming more blue. With 0.125 per cent
Lugol's solution the grains color a light blue-violet, which
deepens rapidly, becoming more blue. After heating in
water until the grains are gelatinized and then adding
2 per cent Lugol's solution, the grains color a deep blue,
many with reddish tint, and the solution a moderately
deep blue. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solution,
the grain-residues, which are very few in number, become
a light to moderate blue with deep reddish tint, and the
capsules a deep reddish-heliotrope to a wine-red.

PHAIUS.

737

ANILINE REACTIONS.

With gentian violet the grains immediately color very
lightly, and in half an hour they are moderate to deep
in color (value 57), with a greater number of the former.
The coarser refractive lamellae stain a little more deeply
than the other lamellae and also occasionally the hilum
is slightly deeper than other parts. The secondary sets
of lamellae and the refractive band sometimes present
either at the distal margin or at the proximal margin,
and about half of the lateral margins, color less deeply
than the main body of the grain.

With safranin the grains immediately color lightly,
but somewhat deeper than with gentian violet ; in half an
hour they stain moderately to deeply (value 60) with
more of the former, but the color is somewhat deeper than
with gentian violet. The variations in depth of coloring
with this reagent are the same as with gentian violet, but
the differences are more marked since the color is slightly
deeper than with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 65° to
66° C., and of all but rare resistant grains at 68° to 69°
C., mean 68.5° C. The most resistant grains are those of
medium size, and the most resistant parts are the outer-
most marginal lamella? of the proximal end and sides
nearby of all grains.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 20 per cent of the entire number of grains and 30
per cent of the total starch in 5 minutes; in about 42
per cent of the grains and 50 per cent of the total starch
in 15 minutes; in about 60 per cent of the grains and
65 per cent of the total starch in 30 minutes; in about
75 per cent of the grains and 79 per cent of the total
starch in 45 minutes; little if any further progress or
about 80 per cent of the total starch in 60 minutes.
(Chart D 574.)

The hilum becomes very distinct, attended sometimes
by the formation of a bubble. Two distinct lines, appa-
rently fissures, extending from the hilum to the distal
corners, and sometimes longitudinal folds or wrinkles,
apparently in the capsule, extend from the hilum almost
to the distal margin. The lamella? become distinct, espe-
cially toward the distal end, and a very distinct refractive
band, which is especially broad at the proximal end,
quickly forms about the margin of the grain, in which
the lamella? have become still more distinct. Gelatiniza-
tion usually begins first at the distal and subsequently at
the proximal end. In grains with a set of secondary
lamellas it begins at the distal end of the secondary
set, then at the proximal end, and finally at the distal end
of the primary set. Rarely it begins at the proximal
end and then shortly at the distal end. It proceeds from
both ends toward the most resistant portion of the
grain which is usually just distal to the hilum and is
preceded always by a pitted appearance of the ungela-
tinized parts. Those grains which are very resistant
develop several deep, cup-shaped cavities in the ungela-
tinized portions which after crumbling into many small
pieces are gelatinized. The gelatinized grains are very
large and much distorted and do not retain much of the
form of the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 4 per cent of the
entire number of grains and 30 per cent of the total
starch in 5 minutes; in about 20 per cent of the grains
and 70 per cent of the total starch in 15 minutes ; in about
95 per cent of the grains and in more than 99 per cent
of the total starch in 30 minutes. (Chart D 575.)

The hilum becomes distinct, but without an attendant
formation of a bubble. The lamellae, at first distinct,
become obscured by the process of fissuring, and then
appear very distinct as rows of granules disposed accord-
ing to the original lamellar arrangement. A broad re-
fractive band is formed about the margin of many grains,
the band being broader at the proximal end, and often
not present at the distal end. Gelatinization begins at
the hilum which enlarges, and the part of the grain just
proximal to the hilum rapidly gelatinizes, making a
broad, canal-like opening to the capsule. From this
beginning gelatinization proceeds by extensive spreading
of fine irregular fissures from the hilum to the distal
margin. By this means the grain, as a whole, is divided
into coarse granules near the hilum and fine granules
near the distal end, and this process is promoted by the
invasion of the grain by fine fissures which penetrate the
grain from the distal margin. As the granules are
gelatinized, beginning with those at the proximal end,
those more distally placed are found in rows according
to the lamellar arrangement. In the meantime the cap-
sule at the proximal end and also at several other points
is dissolved, but the grain retains much of its form until
the granules are reduced to a semi-fluid mass which
escapes from the openings in the capsule, and the distal
starch is the last to be so gelatinized and dissolved.
Some resistant shreds of the capsule persist long after
the rest of the grain has been dissolved, but finally these
also are dissolved.

The reaction with pyrogallic acid begins in a few
grains immediately. Complete gelatinization occurs only
in rare grains, less than 0.5, and 6 per cent of the total
starch in 5 minutes ; in about 0.5 per cent of the entire
number of grains and 34 per cent of the total starch in
15 minutes; in about 16 per cent of the grains and 50
per cent of the total starch in 30 minutes; in about 22
per cent of the grains and 58 per cent of the total starch
in 45 minutes ; in about 28 per cent of the grains and 67
per cent of the total starch in 60 minutes. (Chart D 576.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in 38 per cent of the
entire number of grains and 72 per cent of the total
starch in 1 minute; in about 78 per cent of the grains
and 95 per cent of the total starch in 5 minutes; in
about 87 per cent of the grains and 97 per cent of the
total starch in 10 minutes; in about 94 per cent of the
grains and over 99 per cent of the total starch in 15 min-
utes. ( Chart D 577.)

The hilum swells and sometimes a bubble appears
which may occasionally enlarge considerably. Gelatiniza-
tion spreads rapidly through the mesial portion to the
distal margin, a marginal border at the proximal end and
sides usually being the most resistant. In some grains
a small swelling appears, first at the proximal end, and
the process then proceeds as above described.

The gelatinized grains are much swollen and dis-
torted, the distal margin is usually telescoped, and the
proximal end has sometimes a concave depression. The

738

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

distal end is usually more distorted than the proximal
end. The gelatinized grains do not resemble the un-
treated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 78 per cent of
the entire number of grains and 93 per cent of the total
starch in 1 minute; in about 95 per cent of the entire
number of grains and 98 per cent of the total starch in
2 minutes; complete gelatinization (100 per cent) in 3
minutes. (Chart D 578.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 96 per cent of
the total starch in 1 minute ; in about 92 per cent of the
grains and over 99 per cent of the total starch in 2
minutes ; these resistant parts gradually gelatinize in 3
and 4 minutes, complete gelatinization of all grains occur-
ring in 5 minutes. (Chart D 579.)

The hilum becomes very distinct, attended by the
formation of a bubble. The lamellae appear very dis-
tinct. A very refractive band is formed about the mar-
gin, which is broad at the proximal end, and narrow at
the distal, and in some grains is not visible. Gelatiniza-
tion begins at the hilum which enlarges, the bubble
shrinks and disappears, and the starch immediately sur-
rounding it is divided into a number of coarse granules.
The proximal starch, with the exception of the granules,
is rapidly gelatinized and the proximal end of the grain
swells suddenly. The rest of the grain is divided by fine
radiating striae, which later develop into fine fissures,
into granules arranged in rows according to the lamellar
structure, and as gelatinization proceeds they are pushed
to the distal margin and there gelatinized. The gran-
ules at the proximal end persist long after the rest of the
grain is gelatinized, but are finally also gelatinized. The
gelatinized grains are large and very nearly transparent
and very thin-walled, but retain some of the form of the
untreated grain.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 93 per cent of the
total starch in 15 seconds; in about 95 per cent of the
grains and 98 per cent of the total starch in 30 seconds ;
in about 97 per cent of the grains and over 99 per cent
of the total starch in 1 minute. ( Chart D 580. )

The hilum becomes very distinct, a bubble is not
formed there. The lamellae also become very distinct and
appear so as long as there is any trace remaining of the
structure of the untreated grain A narrow, refractive
band forms very rapidly about the margin, and the starch
constituting this is not gelatinized until all the rest of
the grain is gelatinized. Gelatinization begins at the
hilum, and immediately afterward at the distal margin.
From this point there are two methods of progress. In
the first, the starch immediately surrounding the hilum
is broken up into granules which persist for some time
after the rest of the grain, except that the border before
mentioned is gelatinized, then the hilum enlarges rap-
idly, pushing out the proximal end; then gelatinization
proceeds toward the distal end, the starch just inside
the refractive border being much the less resistant, it pro-
gresses more rapidly in it than in the central portion of
the grain, producing a ruffled appearance of the border;
in the meantime gelatinization has been progressing
less rapidly from the distal end, one lamella after an-

other being gelatinized and thus giving rise to a folded
appearance of the capsule at this end. Finally, all the
starch is gelatinized except the refractive border which
persists for some time, but gradually grows thinner and
more nearly transparent, until only a thin capsule is left.
In the second method, after the beginning at the hilum
and the distal corners, the progress is almost entirely
from the proximal end, granules are rarely formed about
the hilum, and progress toward the distal end is uni-
form in all parts. Usually the starch before gelatiniza-
tion is divided into rows of granules, following the
lamellar arrangement by several fissures. A similar
refractive border to that noted in the first method is
present and this persists after the rest of the grain has
been gelatinized, then grows thinner and more trans-
parent as already described. The gelatinized grains are
large and usually considerably distorted, especially at
the distal end, but they retain considerable of the form
of the untreated grain.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 27 per
cent of the entire number of grains and 68 per cent of the
total starch in 5 minutes; in about 61 per cent of the
grains and 90 per cent of the total starch in 15 minutes ;
in about 80 per cent of the grains and 95 per cent of the
total starch in 30 minutes ; in about 87 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
in about 93 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart D 581.)

The moderately small grains are the most resistant.
A small bubble occasionally appears at the hilum, and
there is distention of the capsule as a small swelling forms
in a number of grains; but in the majority the hilum
swells and gelatinization proceeds first from this point
towards the distal margin, a refractive marginal band
of lamellae at the proximal end and sides being the most
resistant. The lamellae quickly appear to be more sharply
defined and striated, with the exception generally of the
narrow refractive band above mentioned, in which the
lamellae may gradually become distinct. Two deep,
clean-cut fissures usually proceed from the hilum and
are directed obliquely towards the distal corners, forming
a sharp boundary between the refractive bilateral border
and the mesial portion of the grain ; in some grains one
median, broad fissure with short branches may proceed
through the region of the hilum and then become bifur-
cated and clean-cut as above mentioned. Occasionally a
group of delicate fissures may leave the hilum between the
2 main fissures, or delicate branched fissures may form
in the median portion starting from the area nearer the
proximal end, which has been gelatinized. The mesial
portion is usually broken into moderate to very refractive
granules, the latter being in groups, one of which may
be located in the area at the hilum, this group being
either round or oval and larger than the remainder of the
groups. The lamellae toward the distal margin are often
broken down into linear granules, although gelatinization
may follow the sharper definition and striation without
breaking into granules. The refractive marginal band
at the proximal end and sides is very resistant with the
exception sometimes of a small area at the proximal end,
which frequently may gelatinize without breaking into
linear granules.

The gelatinized grains are swollen and distorted, and
usually the portion near the distal margin, frequently

PHAIUS.

739

throughout the entire grain, is telescoped; a group of
refractive granules remain moderately often at the proxi-
mal end which is sometimes either concave or raised into
a rounded eminence, with depressions on either side.
The gelatinized grains do not resemble the form of the
untreated grain.

The reaction with pofiassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 81
per cent of the entire number of grains and 97 per cent
of the total starch in 5 minutes; in about 93 per cent of
the grains and 98 per cent of the total starch in 10
minutes; in about 95 per cent of the grains and 99 per
cent of the total starch in 15 minutes. (Chart D 582.)

The hilum swells and the lamelke become sharply
defined. Gelatinization more frequently advances quite
rapidly through the mesial portion to the distal margin
without the formation of definite fissures, a marginal
border at the proximal end and sides being the most
resistant. In a few grains gelatinization may begin at
the proximal end, accompanied by the distention of the
capsule, giving rise to the appearance of a small, clear
swelling; later it proceeds as described above, the most
resistant part being the lateral marginal border, and
occasionally also the distal border. The mesial portion is
broken down into moderately refractive granules, a group
of which are larger, quite refractive, and located around
the area of the hilum. This marginal border is very re-
fractive, but gradually the lamella; of which it is com-
posed become sharply defined and striated, and often
break down into linear, very refractive granules previous
to gelatinization. The gelatinized grains are much swol-
len and distorted, more at the distal than proximal end.
They do not resemble the untreated grain.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 89 per
cent of the entire number of grains and over 99 per cent
of the total starch in 2 minutes; in about 98 per cent of
the grains and over 99 per cent of the total starch in
5 minutes. ( Chart D 583.)

The reaction is so rapid that the minute steps can not
be determined. The gelatinized grains are much swollen
and distorted, usually telescoped at the distal region, and
a considerable number are telescoped throughout the
entire grain, with a concave invagination at the proxi-
mal end. When the grains are not distorted at the proxi-
mal end, the wall is moderately thick and the remains
of 2 or 3 lamella; can be traced in addition to the capsule.
The gelatinized grains do not resemble the form of the
untreated grain.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in 48 per cent
of the entire number of grains and 78 per cent of the
total starch in 2 minutes; in about 73 per cent of the
grains and 95 per cent of the total starch in 5 minutes;
in about 98 per cent of the grains and 99 per cent of the
total starch in 15 minutes. (Chart D 584.)

A small bubble is occasionally detected at the hilum,
which frequently remains small and is very transient,
though in a few grains it expands considerably, and its
expulsion is followed by an invagination at the proximal
end. The lamella; become very sharply defined and
striated, with the exception of a narrow, refractive border
at the proximal end and sides. Gelatinization often pro-
ceeds without the formation of clearly defined fissures,
though 2 oblique fissures may pass from the hilum to-

ward the distal end, while fissures are generally clear-cut,
but occasionally branched towards the distal end. The
mesial portion of the grain is generally disorganized
without the appearance of refractive granules, with the
exception of a group of quite large, very refractive gran-
ules which often appear in the area near and around the
hilum. A few lamellae at the distal margin are quite
resistant, but generally gelatinize without the appear-
ance of granules. A narrow, refractive border at the
proximal end and sides, rarely surrounding the entire
grains, is the most) resistant part of some grains, but it
becomes gelatinized without previously breaking down
into granules. The grains which are most quickly gela-
tinized are first attacked at the proximal end, followed
quickly by a gelatinization of the refractive border along
the sides, an area in the middle of the distal border
proving the most resistant.

The gelatinized grains are much swollen and dis-
torted, with a tendency to telescopic folds and to lateral
extension at the distal margin ; a moderate proportion is
thrown into telescopic folds throughout the grain, with
either a depression or a concave invagination at the proxi-
mal end. The grains are completely gelatinized, no group
of granules remaining at the proximal end, as found
with some reagents. The gelatinized grains do not re-
semble the untreated grain.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 50
per cent of the entire number of grains and 84 per cent
of the total starch in 2 minutes ; in about 73 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes ; in about 95 per cent of the grains and 99 per cent
of the total starch in 15 minutes. (Chart D585.)

A bubble appears at the hilum, which expands to con-
siderable size. The lamellae immediately become sharply
defined and striated, with the exception of a narrow re-
fractive border at the proximal end and sides ; the lamellae
in the latter, however, may gradually become defined
previous to gelatinization. No well-defined fissures are
formed. The starch in both the mesial 'and marginal re-
gions is disorganized without the appearance of refractive
granules. The process more frequently begins at the
proximal margin and may extend along the lateral re-
fractive border accompanied by a ruffling or fluted appear-
ance of this border; the reaction may then appear at the
distal corners and margin before much progress has been
made in the mesial region. In the more resistant grains,
the bubble at the hilum is more persistent; upon its
expulsion the lamella? through the mesial region become
undulating, followed by gelatinization as far as to a few
lamella? at the distal margin, accompanied by lateral dis-
tention here, and often gelatinization with distortion
at the distal corners and in a narrow border along the
margin before a few lamellae just within the distal mar-
gin are gelatinized. In such grains the narrow, refractive
border at the proximal end and sides is the most resistant ;
the lamella? composing this border may become sharply
defined and striated, but are disorganized without the
formation of granules.

The gelatinized grains are much swollen and dis-
torted, frequently with telescopic folds throughout the
lateral margin, and with either a flattening with a cen-
tral prominence or a concave area at the proximal end;
many grains, however, have a few telescopic folds near
the distal margin, with convolutions at the corners, the

740

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

region towards the proximal end being either not at all
or slightly distorted. The gelatinized grains do not
resemble the form of the untreated grains.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 29 per
cent of the entire number of grains and 39 per cent of
the total starch in 5 minutes ; in about 73 per cent of the
grains and 84 per cent of the total starch in 15 minutes;
in about 98 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 586.)

The hilum is moderately distinct, and sometimes a
small bubble is formed there, and, just preceding the
beginning of gelatinization, there may be seen in some
grains 2 or 3 folds or wrinkles in the capsule extending
distally from the hilum nearly to the margin. The
lamellae are moderately distinct at first, but later become
indistinct. A broad, refractive band is quickly formed
about the margin of the grain before gelatinization be-
gins, and proceeds inward from the margin as gelatiniza-
tion progresses. Gelatinization, in the more quickly-
reacting grains, begins at the distal and then at the
proximal end, and from these points rapidly encircles the
whole margin, and this is followed by a rapid invasion
of the ungelatinized starch by cracks, small pieces are
broken off and gelatinized, and when the hilum is
reached the bubble, if present, swells, then shrinks, and
finally disappears, and the starch surrounding the hilum
becomes finely granular and then gelatinous. In the
more resistant grains, which are in the majority, gela-
tinization begins, usually, at the distal corners, from
which points it extends all along the distal margin,
and then to the proximal end, with sudden swelling of
the hilum, and with swelling, shrinkage, and disappear-
ance of the bubble if present. From these points,
gelatinization (preceded by a somewhat translucent
appearance) progresses smoothly, without fissuring or
granulation, to the more resistant portion of the grain,
of which the margin is the most resistant part and is
gelatinized after the central portion is gelatinized. The
gelatinized grains are much swollen and distorted and
show but little of the form of the untreated grain.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 36 per cent of
the entire number of grains and 72 per cent of the total
starch in 5 minutes; in about 72 per cent of the grains
and 91 per cent of the total starch in 15 minutes; in
about 94 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 587.)

The reaction with uranium nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 28 per cent of the entire number of grains and 65
per cent of the total starch in 5 minutes; in about 60
per cent of the grains and 90 per cent of the total starch
in 15 minutes; in about 70 per cent of the grains and
95 per cent of the total starch in 30 minutes; in about
75 per cent of the grains and 98 per cent of the total
starch in 45 minutes; in about the same percentage of
both grains and total starch in 60 minutes. (Chart D588.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 63 per
cent of the entire number of grains and 84 per cent of
the total starch in 2 minutes ; in about 90 per cent of the
grains and 95 per cent of the total starch in 5 minutes.
(Chart D 589.)

The reaction with cobalt nitrate begins in a few grains
in 1 minute. Complete gelatinization occurs in about 2
per cent of the entire number of grains and 9 per cent
of the total starch in 5 minutes; in about 11 per cent
of the grains and 32 per cent of the total starch in 15
minutes; in about 28 per cent of the grains and 56 per
cent of the total starch in 30 minutes; in about 28 per
cent of the grains and 69 per cent of the total starch in
45 minutes ; in about 34 per cent of the grains and 72 per
cent of total starch in 60 minutes. (Chart D 590.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 64 per cent of
the entire number of grains and 96 per cent of the total
starch in 5 minutes; in about 87 per cent of the grains
and 99 per cent of the total starch in 10 minutes; in
about 97 per cent of the grains and over 99 per cent of
the total starch in 15 minutes. (Chart D 591.)

The reaction with cupric chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 16 per cent of the grains and 51 per cent of the
total starch in 5 minutes; in about 32 per cent of the
grains and 76 per cent of the total starch in 15 minutes ;
in about 49 per cent of the grains and 84 per cent of the
total starch in 30 minutes; in about 60 per cent of the
grains and 87 per cent of the total starch in 45 minutes;
in about 68 per cent of the grains and 90 per cent of the
total starch in 60 minutes. (Chart D 592.)

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
rare grains, less than 0.5 per cent of the entire number
of grains, and 1 per cent of the total starch in 5 minutes ;
in about 0.5 per cent of the grains and 2 per cent of the
total starch in 15 minutes; in about 2 per cent of the
grains and 3 per cent of the total starch in 30 minutes;
little if any further advance in 45 and 60 minutes, respec-
tively. ( Chart D 593.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 11 per
cent of the grains and 55 per cent of the total starch in
5 minutes; in about 28 per cent of the grains and 74 per
cent of the total starch in 15 minutes ; in about 32 per
cent of the grains and 83 per cent of the total starch in
30 minutes; in about 52 per cent of the grains and 90 per
cent of the total starch in 45 minutes ; in about the same
percentage of both the grains and total starch in 60
minutes. (Chart D 594.)

PHAIUS WALLICHII (POLLEN PARENT).

(Plate 23, fig. 139; Charts D 574 to D 594.)

HISTOLOGIC PROPERTIES.

In form most of the grains are simple and isolated
with the exception of a few which appear in aggregates
of usually 2, rarely 3, components. Compound and semi-
compound grains of usually 2, rarely 3, components are
sometimes observed. The proportion of aggregates and
compound grains is greater than in P. grandifolius.
Well-defined pressure facets are not present, as was also
noted in P. grandifolius. The grains are frequently
irregular, much more often than in P. grandifolius, the
irregularities being of the same character, but given forms
of irregularity vary in frequency as follows : the nipple-
like excrescence or protuberance is less frequent; a
moderately large, rounded protuberance near the proxi-

PHAIUS.

741

mal end, not noted in P. grandifolius; the long blunt
extension at the end is much more frequent than in P.
grandifolius; abrupt shifting of the longitudinal axis is
much more common ; a pointed spicule-like and a flared
refractive excrescence or addition to the distal end are
less often observed ; and secondary lamellae are more nu-
merous and much more frequently placed at a right angle
to the proximal end and arranged bilaterally at the distal
end, than in P. grandifolius. The conspicuous forms are
ovoid, often elongated with broadened and squared distal
end ; pyriform with broadened distal end, and also fre-
quently with elongated tapering proximal end; bottle-
or ten-pin-shaipe and club-shape, the latter sometimes
curved. Additional forms are triangular with rounded
angles; pure ovoid; quadrangular with rounded angles
and curved sides ; boot-, pipe-, hatchet-shape, and grains
of indefinite shape. Both the conspicuous and the addi-
tional forms are more varied in shape and of a more
slender type than in P. grandifolius. The grains are
flattened, some much more than others, and when viewed
on edge are of about the same form as in P. grandifolius.

The hilum is distinct in more grains and slightly more
refractive than in P. grandifolius. It is either a lenticu-
lar or round, usually non-refractive to slightly refractive,
occasionally quite refractive, spot as in P. grandifolius.
A small, longitudinal, slit-like cavity at the hilum is rare,
though more frequent than in P. grandifolius. The
hilum is rarely fissured as in P. grandifolius; but
the oblique fissures which extend from the hilum and are
almost immediately deflected so as to be about parallel
to each other are somewhat more frequent than in P.
grandifolius. The range of eccentricity of the hilum
varies from 0.2 to 0.03; commonly 0.08 to 0.05 of the
longitudinal axis. There is a greater variation, with the
mean less eccentric, than in P. grandifolius.

The lamella in their general characteristics and
arrangement are about the same as in P. grandifolius.
The refractive proximal and lateral band is more nu-
merous and varies more in width; a group of undulat-
ing lamelloe, either about the middle or nearer the distal
end of the grain, is rarely observed, less often than in
P. grandifolius. Secondary sets of lamella? are more
numerous, often larger and more variably located, much
more frequently being either bilateral and located at
either side of a pointed distal end, or unilateral and
placed at right angles to the proximal end or even inclos-
ing the primary set than in P. grandifolius. The num-
ber on much-elongated grains may reach 130, but is about
1 00 on the usual large sized grains, about the same as in
P. grandifolius.

The size of the grains varies from the smaller which
are 7 by 5/t, to the larger which are 116 by 50^, in
length and breadth. The common size is about 78 by
36/j. in length and breadth. The larger grains are shorter
and broader than in P. grandifolius.

POLARISCOPIC PROPERTIES.

The figure is usually very eccentric, although a larger
proportion is less eccentric than in P. grandifolius, hence
a greater variation with the mean less eccentric. The
lines are fine and intersect obliquely as in P. grandifolius,
but they are much more often bent, with more distortion
and also more frequently bisected, than in P. grandi-
folius. A larger proportion of double figures is observed.

The degree of polarization is moderate to very high,
with the majority high (value 80). There is greater
variation in the different grains, with the mean lower
than in P. grandifolius. A great variation is also often
found in the same aspect of a given grain, more often than
in P. grandifolius.

With selcnite the quadrants are usually well defined,
unequal in size, and generally quite irregular in shape,
much more of the latter than in P. grandifolius. The
colors show the same kinds of impurity as in P. grandi-
folius, more of the orange and purplish tint but less of
the greenish tinge and iridescence; taking the mean of
both ends of the scale, the purity is about as in P.
grandifolius.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a light to moderate blue-violet which is
slightly less bluish in tint and lighter than in P. grandi-
folius (value 40). The color deepens rapidly with
greater variation among the different grains, the mean
not quite so bluish nor so deep as in P. grandifolius.
With 0.125 per cent Lugol's solution the grains imme-
diately color a light blue-violet which is slightly lighter
and less bluish than in P. grandifolius; the color deepens
rapidly, but there is much more variation in depth among
the different grains, the mean being slightly lighter
and less bluish than in P. grandifolius. After heating
in water until the grains are gelatinized and then adding
2 per cent Lugol's solution the grains become a moder-
ately deep to deep blue, many with reddish tint ; there is
greater variation among the different grains, with the
mean somewhat lighter than in P. grandifolius; the
solution is about the same depth. If the preparation is
boiled for 2 minutes and then treated with an excess of
2 per cent Lugol's solution, the grain-residues, of which
but few remain, though more than in P. grandifolius,
become a moderately deep blue with reddish tint, deeper
and a little less reddish than in P. grandifolius; most
of the capsules become either a deep old-rose or deep
reddish-heliotrope, with a few wine-red; the color is
more varied, the mean a little less reddish than in P.
grandifolius.

ANILINE REACTIONS.

With gentian violet the grains immediately color
very lightly, and in 30 minutes they are light to moder-
ately deep in color, fewer of the latter than in P. grandi-
folius (value 50) ; the depth is more varied, with the
mean lighter than in F. grandifolius. The variation in
depth of the different parts of the grain is about the
same as in P. grandifolius, with the exception that when
the secondary set of lamella? is as large or larger than the
main body of the grain, which occurs frequently in this
species, there is generally no difference in depth between
the secondary set and the main body of the grain.

With safranin the grains immediately color very
lightly and in 30 minutes they are light to moderately
deep, a little deeper than with gentian violet (value 55),
the grains are more varied in depth, with the mean some-
what lighter than in P. grandifolius. The variation
in depth of tint is the same as noted with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 64°
to 65° C., and of all but rare resistant grains at 67°

742

DATA OP PROPERTIES OP STARCHES OF PARENT- AND HYBRID-STOCKS.

to 68° C., mean 67.5° C. The outermost marginal
lamellae at the proximal end and sides nearby are less
resistant than in P. grandifolius.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 14 per cent of the entire number of grains and 27
per cent of the total starch in 5 minutes; in about 48
per cent of the grains and 48 per cent of the total starch
in 15 minutes ; in about 55 per cent of the grains and 61
per cent of the total starch in 30 minutes ; in about 62 per
cent of the grains and 67 per cent of the total starch in
45 minutes; little if any further change in 60 minutes.
(Chart D 574.)

The hilum becomes more distinct than in P. grandi-
folius and a bubble is formed there, more frequently
than in P. grandifolius; and two lines, and also more
frequently two folds or wrinkles, in the capsule are seen
extending from the hilum to the distal margin, as in
P. grandifolius. The lamella} become more distinct than
in P. grandifolius, and a refractive band, broad at the
proximal end, and in which the lamellae are more distinct,
is quickly formed about the margins of the grains. Gela-
tinization (unlike in the grains of P. grandifolius) be-
gins at the proximal end in most of the grains, accom-
panied by rapid swelling of the hilum, and then at the
distal end; in some others at the sharp corners at the
distal end and then at the proximal end ; and in a few it
proceeds entirely from the distal end, the proximal end
being the most resistant. The progress of gelatinization
is essentially the same as in P. grandifolius, and the cup-
shaped hollows noted in the more resistant grains of that
starch are here not quite so numerous or so deep. The
gelatinized grains are very large and more distorted than
in P. grandifolius and retain less of the form of the
untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 10 per cent of the
entire number of grains and 67 per cent of the total
starch in 5 minutes ; in about 61 per cent of the grains
and 97 per cent of the total starch in 15 minutes ; in over
99 per cent of both the grains and total starch in 30
minutes. ( Chart D 575.)

The hilum is more distinct than in P. grandifolius,
and no bubble is observed to form there. The lamellas
are at first more distinct than in P. grandifolius, but
later are obscured and do not reappear as in P. grandi-
folius. A refractive band (broader at the proximal
end and not visible at the distal end) is observed to form
about the margins of some of the grains. Gelatiniza-
tion, as in P. grandifolius, begins at the hilum. Two
lines of fissures extend distally from the hilum just inside
the line made by the refractive band noted above, and
these branch out extensively in all directions through the
grain, dividing the starch into many coarse granules.
The starch immediately proximal to the hilum, in the
meantime, is rapidly gelatinized, forming a broad canal
from the hilum to the thin capsule. Then as the granular
starch becomes gelatinous, the capsule at the proximal
end or at one of the distal corners is dissolved, and the
gelatinous starch flows out and is dissolved. The dis-
solution of the capsule is much later in the process of
gelatinization than in P. grandifolius and the grains

collapse and are dissolved more rapidly after it has
taken place than in those grains. Shreds of the capsule
remain and dissolve more slowly than the rest of the
grain as in P. grandifolius.

The reaction with pijrogallic acid begins immediately.
Complete gelatinization occurs in about 16 per cent of the
entire number of grains and 63 per cent of the total
starch in 5 minutes ; in- about 43 per cent of the grains
and 80 per cent of the total starch in 15 minutes; in
about 57 per cent of the grains and 85 per cent of the
total starch in 30 minutes; in about 68 per cent of the
grains and 91 per cent of the total starch in 45 minutes ;
in about 71 per cent of the grains and 94 per cent of the
total starch in 60 minutes. (Chart D 576.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 55 per cent of the
entire number of grains and 90 per cent of the total
starch in 1 minute ; in about 93 per cent of the grains and
99 per cent of the total starch in 5 minutes; in about 96
per cent of the grains and over 99 per cent of the total
starch in 10 minutes ; in over 99 per cent of both the
grains and total starch in 15 minutes. (Chart D 577.)

The hilum swells and a bubble frequently appears
which enlarges even less and is as a rule more transient
than in P. grandifolius. Gelatinization witli extension
is more marked at the proximal end, and the central
portion of the distal end is more resistant than in P.
grandifolius. The most resistant grains are those similar
in shape and with the narrow refractive resistant border
at proximal end and sides, as in P. grandifolius. The
gelatinized grains are swollen and more distorted, espe-
cially at the proximal end, than in P. grandifolius.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 88 per cent of the
entire number of grains and 96 per cent of the total
starch in 1 minute; in over 99 per cent of both the
grains and total starch in 2 minutes; complete gela-
tinization (100 per cent) in 2 minutes and 30 seconds.
(Chart D 578.)

The reaction with hydrochloric acid occurs imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and over 99 per cent
of the total starch in 1 minute; all but parts of rare
grains, over 99 per cent of both the entire number of
grains and total starch in 1 minute and 30 seconds.
(Chart D579.)

The hilum, as in P. grandifolius, becomes very dis-
tinct, but no bubble is formed there. The lamellae are
more distinct than in P. grandifolius. A very refrac-
tive band is formed, as in P. grandifolius, about the
margin of the grain before gelatinization begins, and
this is broader at the proximal than at the distal end.
Gelatinization begins at the hilum, as in P. grandifolius,
but no granules are formed immediately about the hilum
as in those grains. Two lines of fissures extend distally
from the hilum and these by many irregular branches
divide the starch of the grain into coarse granules which
do not show much of a lamellar arrangement and in
this respect differ from those found in the grains of
P. grandifolius. Otherwise the process is the same as
noted under P. grandifolius. The gelatinized grains are
large, very nearly transparent, very thin-walled, and more
distorted at the distal end than in P. grandifolius.

PHAIUS.

743

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of
the total starch in 15 seconds; complete gelatinization of
all grains occurs in 30 seconds. (Chart D 580.)

The hiluin becomes more distinct than in P. grandi-
folius, and the lamellae also appear more distinct, but
do not remain visible during the greater part of the
reaction as in P. grandifolius. A refractive band about
the margin is not usually to be distinguished owing to
the rapidity of the reaction. Gelatinization begins at the
proximal end and this is occasionally but not usually
followed by gelatinization at the corners of the distal
margin. The hilum enlarges very greatly and very
rapidly and pushes out the proximal end of the grain.
Two widely branching fissures run rapidly from the
liilum, just inside the margin, to the distal end and these
divide the starch between the hilum and the distal end
into many rather coarse, irregularly placed granules, and
a gelatinization and swelling of the grain proceed dis-
talwards from the proximal end, this part of the grain
opening out fan-wise with considerable infolding and
invagination of the capsule at different points. In many
grains a granular appearance persists here for a con-
siderable time after gelatinization is complete in the
rest of the grain. The gelatinized grains are larger and
thinner-walled than in P. grandifolius, but somewhat less
distorted than in that starch.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 58 per
cent of the entire number of grains and 90 per cent of
the total starch in 5 minutes; in about 83 per cent of
the grains and 95 per cent of the total starch in 15 min-
utes ; in about 92 per cent of the grains and 98 per cent
of the total starch in 30 minutes; in about 95 per cent
of the grains and 99 per cent of the total starch in 45 min-
utes ; in about 99 per cent of the grains and over 99 per
cent of the total starch in 60 minutes. (Chart D 581.)

A bubble appears less frequently at the hilum than in
P. grandifolius and the beginning of gelatinization with
distention of the capsule at the proximal end was not
observed. The process follows the course more frequently
found in P. grandifolius, but there it is accompanied
with more general distortion and elongation of the proxi-
mal end of many grains. The lamella? are not so sharply
defined and their definition is much more quickly lost.
The 2 fissures which leave the hilum may be at first clean-
cut, but they very soon become much branched and plume-
like; in the narrower grains a large, single, plume-like
fissure may be found; the fissures are much more com-
monly diffusely branched than in P. grandifolius. The
mesial region is usually disorganized with the appear-
ance of less refractive granules, and the lamella? near the
distal margin, as well as in the marginal band at the
proximal end and sides, are less frequently broken down
into linear granules than in P. grandifolius. This mar-
ginal band at the proximal end and sides is usually not
so broad nor so resistant as in P. grandifolius; even in
grains resembling this species in form and with a moder-
ately broad border, this band usually becomes undulating
and gelatinized without breaking into granules.

The gelatinized grains are swollen and distorted, the
latter more throughout the entire margin of the grain;

the majority of grains are elongated and often undulat-
ing at the proximal end, and rarely depressed as found
moderately often in P. grandifolius. A group of refrac-
tive granules appears at the hilum with less frequency,
since they are much less resistant than in P. grandifolius.
The gelatinized grains do not resemble the form of the
untreated grain as in P. grandifolius.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
93 per cent of the entire number of grains and over 99
per cent of the total starch in 5 minutes; in about 98 per
cent of the grains and over 99 per cent of the total starch
in 10 minutes; in about 99 per cent of the grains and
over 99 per cent of the total starch in 15 minutes. (Chart
D 582.)

The hilum swells as noted in P. grandifolius, but the
lamellae do not become nearly so sharply defined. Two
plume-like fissures usually proceed obliquely from the
hilum to the distal end, and sometimes an additional
median, branched fissure or a group of median fissures
appear in broader grains; definite fissures with the
exception of those between lateral border and mesial
portion are usually absent in P. grandifolius. The
mesial portion is generally broken down into much less
refractive granules, and the group of granules around
the hilum is much less frequent than in P. grandifolius.
The border at the middle of the distal margin is fre-
quently the most resistant part, instead of at the proxi-
mal end, as noted for P. grandifolius, but the distal
corners are much less resistant and are gelatinized with
more distortion than in P. grandifoliits. The gelatinized
grains are more distorted, especially at the proximal
end than in P. grandifolius; they, as in that species, do
not resemble the shape of the untreated grain.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the grains and over 99 per cent of the total starch
in 2 minutes; in about 99 per cent of both the grains
and total starch in 5 minutes. (Chart D 583.)

The reaction is so rapid that the minute steps can not
be satisfactorily determined as in P. grandifolius. The
gelatinized grains are much swollen and distorted; less
frequently evenly telescoped at the distal margin than
in P. grandifolius, the distal corners at least being
thrown into convolutions. The entire grain is rarely
telescoped, with concave invagination at the proximal
end, as found moderately often in P. grandifolius. The
wall of the gelatinized grain, especially at the proximal
end, when not distorted at this point is thinner than in
P. grandifolius. The gelatinized grains do not resem-
ble the form of the untreated grain as in P. grandifolius.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 92 per cent of the
total starch in 2 minutes; in about 85 per cent of the
grains and 97 per cent of the total starch in 5 minutes ;
in about 98 per cent of the grains and over 99 per cent
of the total starch in 15 minutes. (Chart D 584.)

A bubble is sometimes detected, more frequently than
in P. grandifolius; it reacts in the same manner as noted
in that species. The lamella? become more sharply de-
fined, but the definition is not so sharp as in P. grandi-
folius. Two fissures which branch profusely, especially
in the region of the distal corners, are usually formed,

744

DATA OF PKOPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

and are much more frequently present, as well as more
branched, than in P. grandifolius. The different regions
are disorganized as in P. grandifolius, but the quite re-
fractive areas are much less frequently observed. The
reaction begins at the proximal end in the majority of
grains, but instead of advancing along the narrow refrac-
tive border of the sides, as so often observed in P. grandi-
folius, the disorganization occurs also in the mesial
portion of the proximal end. The distal corners are
more frequently gelatinized with distortion than in P.
grandifolius.

The gelatinized grains are much swollen and dis-
torted, more of the latter than in P. grandifolius. The
distal margin is more frequently thrown into irregular
folds, and the proximal end more frequently elongated
and irregularly distorted than in P. grandifolius. The
gelatinized grains do not resemble the untreated grains
as in P. grandifolius.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 67 per
cent of the entire number of grains and 92 per cent of
the total starch in 2 minutes ; in about 82 per cent of the
grains and 96 per cent of the total starch in 5 minutes;
in about 96 per cent of the grains and 99 per cent of the
total starch in 15 minutes. (Chart D 585.)

A bubble appears at the hilum which expands to con-
siderable size as in P. grandifolius. The lamella become
sharply defined and striated as in P. grandifolius.
Usually 2 fissures appear which are not deep, but are
much branched, especially towards the distal corners,
and are much more frequently present than in P. grandi-
folius. The starch in both the mesial and marginal re-
gions is disorganized without the formation of refractive
granules as in P. grandifolius. The process more fre-
quently begins as in P. grandifolius, with the exception
that all the starch across the proximal end gelatinizes,
accompanied by irregular distortion at this end instead
of a ruffling of the narrow lateral border, the latter being
usually noted in P. grandifolius. The distal corners and
margins are quickly gelatinized, accompanied by much
distortion, more distortion than in P. grandifolius. In
a few grains the narrow, refractive, proximal and lateral
borders are the most resistant — fewer grains of this
nature than in P. grandifolius, but they gelatinize in a
similar manner. The reaction is so rapid that no further
minute differences between the species can be determined.
The gelatinized grains are much swollen and irregularly
distorted, often with the proximal end much extended and
irregularly twisted, with more distortion and more exten-
sion at the proximal end than in P. grandifolius.

The reaction with sodium salicylate begins imme-
diately. Complete gelatiniaation occurs in about 45 per
cent of the grains and 54 per cent of the total starch in
5 minutes; in about 94 per cent of the grains and 97 per
cent of the total starch in 15 minutes; in over 99 per cent
of both the entire number of grains and total starch in
30 minutes. ( Chart D 586. )

The hilum becomes more distinct than in P. grandi-
folius, and a small bubble is more often formed there;
the folds or wrinkles in the capsule extending from the
hilum to the distal margin noted in P. grandifolius are
also present here. The lamellfE are more distinct at first
than in P. grandifolius and later become indistinct as
in that starch. A refractive band (less distinct than

in P. grandifolius) is formed quickly about the margin
of the grain, and it recedes as gelatinization progresses.
Gelatinization unlike that of the grains of P. grandifolius
begins usually at the proximal end, and this is followed
by gelatinization of the corners of the distal margin, and
then of the whole distal end. Gelatinization progresses
smoothly from its initial points, and more rapidly from
the proximal than from the distal end, but the marginal
starch, differing from that in the grains of P. grandi-
folius, is less resistant than the central portion, the
most resistant part of which is usually found midway
between the hilum and the distal margin, or just at the
distal end, in any case nearer to the distal end than in
P. grandifolius. The gelatinized grains are very large
and much distorted and do not retain as much of the
form of the untreated grain as do those of P. grandifolius.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 61 per cent of
the entire number of grains and 83 per cent of the total
starch in 5 minutes ; in about 94 per cent of the grains
and over 99 per cent of the total starch in 15 minutes ;
in about 99 per cent of the grains and over 99 per cent
of the total starch in 30 minutes. (Chart D 587.)

The reaction with uranium nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 63 per cent of the entire number of grains and
90 per cent of the total starch in 5 minutes ; in about 78
per cent of the grains and 98 per cent of the total starch
in 15 minutes; in about 93 per cent of the grains and
over 99 per cent of the total starch in 30 minutes ; little
if any further change occurs in 45 and 60 minutes.
(Chart D588.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 83 per
cent of the entire number of grains and 91 per cent of
the total starch in 2 minutes; in about 99 per cent of the
grains and over 99 per cent of the total starch in 5 min-
utes; in 100 per cent of both the grains and total starch
in 9 minutes. (Chart D 589.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in
about 7 per cent of the entire number of grains and 48
per cent of the total starch in 5 minutes; in about 31
per cent of the grains and 78 per cent of the total starch
in 15 minutes; in about 45 per cent of the grains and 87
per cent of the total starch in 30 minutes ; in about 55
per cent of the grains and 90 per cent of the total starch
in 45 minutes; in about 63 per cent of the grains and

96 per cent of the total starch in 60 minutes. (Chart
D590.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 86 per cent of the
entire number of grains and over 99 per cent of the total
starch in 5 minutes; in over 99 per cent of both the
grains and total starch in 10 minutes. (Chart D 591.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 39 per cent of the entire number of grains and
82 per cent of the total starch in 5 minutes ; in about 63
per cent of the grains and 95 per cent of the total starch
in 15 minutes; in about 81 per cent of the grains and

97 per cent of the total starch in 30 minutes; in about
89 per cent of the grains and 98 per cent of the total

PHAIUS.

745

starch in 45 minutes; in about 91 per cent of the grains
and 99 per cent of the total starch in 60 minutes. (Chart
D592.)

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2 per
cent of the total starch in 5 minutes; in about 3 per cent
of the grains and 8 per cent of the total starch in 15
minutes; in about 7 per cent of the grains and 11 per
cent of the total starch in 30 minutes; in about 10 per
cent of the grains and 19 per cent of the total starch in
45 minutes; in about 16 per cent of the grains and 25
per cent of the total starch in 60 minutes. (Chart
D593.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 32 per
cent of the entire number of grains and 81 per cent of
the total starch in 5 minutes ; in about 59 per cent of the
grains and 91 per cent of the total starch in 15 minutes;
in about 74 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 81 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
in about 86 per cent of the grains and 99 per cent of
the total starch in 60 minutes. (Chart D 594.)

PHAIUS HYBRIDUS (HYBRID).

(Plate 27. fig. 138; Charts D 574 to D 594.)
HISTOLOOIC PROPERTIES.

In form most of the grains are simple and isolated,
with the exception of a few which appear in aggregates
of usually 2, rarely 3, components. Compound and
semi-compound grains usually of 2, rarely 3, components
are sometimes observed. The proportion of aggregates
and compound grains is larger than in either parent.
Well-defined pressure facets are not present. Most of
the grains are regular, but the irregularities noted in
both parents are observed, though occurring with less
frequency than in either parent. The conspicuous forms
are ovoid, often elongated, with broadened and squared
distal margin; pyriform with broadened distal end;
pure ovoid; triangular with rounded angles; pyriform
with elongated, tapering, proximal end ; and club-shaped.
In addition there are curved-club-, bottle- or ten-pin-,
oyster-shell-, spindle-, boot-, urn- and knob-shaped, also
grains of indefinite shape. There are somewhat more of
the slender type than in P. grandifolius, but they are
much less numerous than in P. wallichii. The grains are
flattened, some much more than others, and when viewed
on edge are narrow ellipsoidal with distal end squared, as
in both parents. In form these grains are closer to P.
grandifolius than to P. ivallichii.

The hilum is of similar shape, but is more refractive
and more frequently demonstrable than in both parents.
A longitudinal, slit-like cavity is of about the same fre-
quency as in P. grandifolius, but less frequent than in
P. wallichii. While the hilum is usually unfissured, yet
fissures of slightly more varied character occur, and with
a little more frequency than in both parents. These
clefts in addition to arrangement found in both parents
are sometimes so placed as to form a soaring-bird figure.
The range of eccentricity is from about 0.16 to 0.024,
commonly about 0.08 to 0.05, of the longitudinal axis.
In the character of the hilum these grains are slightly
closer to those of P. wallichii.
24

The lamellce are usually demonstrable throughout the
entire grain, but are often less distinct and finer near the
hilum as noted for both parents. The primary set have
about the same character and arrangement as in both
parents, with the exception that they are relatively
coarser in a larger proportion of grains. The refractive
border at the proximal and lateral margins is more fre-
quently present, and is of about the same width as in
P. grandifolius, but it is somewhat broader, as a rule,
and about as frequent as in P. wallichii. Secondary sets
of lamellae are somewhat more frequent and often larger,
but commonly located as in P. grandifolius; but less
numerous, less often large, and less varied in location,
than in P. wallichii. The number may reach 153 on very
large elongated grains, and about 100 on the common
large-sized grains. In character and arrangement of
lamellae these grains are slightly closer to P. grandifolius,
but the numbers in both parents and hybrid are prac-
tically the same.

The size varies from the smaller which are 6 by 4/t,
to the larger which are 150 by 48^t, in length and breadth.
The common size is about 74 by 38/x in length and
breadth. In size the grains are closer to P. grandifolius.

POLABISCOPIO PROPERTIES.

The figure is usually very eccentric, although there are
more of the less eccentric than in P. grandifolius, but
more of the very eccentric than in P. wallichii; the mean
is slightly less than P. grandifolius, and somewhat more
than P. wallichii. The lines are fine and intersect
obliquely, as in both parents; they are somewhat more
often bent and bisected than in P. grandifolius, but much
less than in P. wallichii. The proportion of double fig-
ures is somewhat larger than in both parents.

The degree of polarization is high to very high (value
87), more of the latter than in either parent, and hence
the mean is higher than in them. There is about the
same variation in the different grains as in P. grandi-
folius, but much less than in P. wallichii. A variation
is frequently present on the same aspect of a given grain ;
found in a slightly larger proportion of grains than in
P. grandifolius, but less than in P. wallichii.

With selenite the quadrants are well defined and
unequal in size as in both parents ; they are slightly more
irregular in shape than in P. grandifolius, but not nearly
so irregular as in P. wallichii. The colors show im-
purity from both ends of the scale, considerably more
with the greenish tinge and irridescence than in both
parents, making the mean of impurity slightly higher
than in either parent.

In the degree of polarization, in the character of the
figure, and in the appearance with selenite, these grains
are closer to P. grandifolius.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution, the grains color
a moderate blue-violet immediately (value 43), not so
deep and less bluish than in P. grandifolius; near the
tint, but deeper than in P. wallichii; the color deepens
rapidly, becoming more bluish. There is greater varia-
tion in depth among the grains, with the mean slightly
lighter than in P. grandifolius; not so much variation,
with the mean deeper than in P. wallichii. With 0.125
per cent Lugol's solution the grains immediately color
a light blue-violet, not so deep as in P. grandifolius.

746

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

and deeper than in P. wallichii. After heating in water
until the grains are gelatinized and then adding 2 per
cent Lugol's solution, the grains become moderate to
deep blue, some with reddish tint, the depth is somewhat
more varied, with the mean a little lighter and not so
many of reddish tint as in both parents. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of 2 per cent Lugol's solution, the rare grain-
residues (less than in both parents) become light to
moderate blue, with a somewhat reddish tint, about the
same depth but less reddish than in P. grandifolius, and
little lighter but as reddish as in P. wallichii; most of
the capsules color a deep reddish-heliotrope, with a few
wine-red, a little deeper and less reddish than in P. gran-
difolius, less varied and the mean deeper and slightly
more reddish than in P. wallichii. In the reactions with
iodine P. hybridus is closer to P. wallichii than to P.
grandifolius.

ANILINE REACTIONS.

With gentian violet the grains immediately color very
lightly, and in 30 minutes they are moderate to deep
(value 60), slightly deeper than in P. grandifolius, but
considerably deeper than in P. wallichii. A variation
in depth of color occurs as in both parents, the hilum
being more often deeply colored than in them. The
greater depth of color appears to be related to the lamella?,
which in the hybrid are coarser in most of the grains than
in the parents.

With safranin the grains immediately color lightly,
and in 30 minutes they are moderately deep to deep
(value 65), deeper than in both parents. The grains
stain more deeply with this reagent than with gentian
violet as in both parents. The variations in depth of the
different parts of the grain are the same as for gentian
violet as in both parents. In the reactions with aniline
stains P. hybridus is closer to P. grandifolius than to
P. wallichii.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is at 64° to 66° C., and of all but rare
resistant grains at 66 to 68° C., mean 67° C. The
proximal end and sides nearby are not so resistant as in
P. grandifolius, and about as in P. wallichii. The tem-
perature of gelatinization of P. hybridus is less than that
of either parent, and is closer to that of P. wallichii.

EFFECTS OF VABIOUS REAOENTS.

The reaction with chloral hydrate begins in a few
grains immediately. Complete gelatinization occurs in
about 23 per cent of the entire number of grains and 21
per cent of the total starch in 5 minutes; in about 36
per cent of the grains and 44 per cent of the total starch
in 15 minutes; in about 52 per cent of the grains and
56 per cent of the total starch in 30 minutes ; in about
56 per cent of the grains and 66 per cent of the total
starch in 45 minutes; in about 60 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D574.)

The hilum becomes as distinct as in P. grandifolius,
rarely a bubble is formed there, and there is the same
formation of lines or fissures and wrinkles in the capsule
as noted in the parents. The lamellae become as distinct
as in P. grandifolius, and a refractive band about the

margin is quickly formed as in both parents. Gelatiniza-
tion usually begins at the distal end, then at the proximal
end as in P. grandifolius, though there are some grains
in which it begins at the proximal end as in P. wallichii.
The progress of gelatinization is the same as noted under
P. grandifolius. The gelatinized grains are very large
and are distorted as in P. grandifolius, and do not retain
much of the form of the untreated grain. In this reaction
P. hybridus qualitatively shows a closer relationship to
P. grandifolius than to P. wallichii.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about. 3 per cent of the
entire number of grains and 44 per cent of the total
starch in 5 minutes ; in about 34 per cent of the grains
and 87 per cent of the total starch in 15 minutes ; in about
98 per cent of the grains and over 99 per cent of the total
starch in 30 minutes. (Chart D 575.)

The hilum, as in P. grandifolius, is distinct, as are also
the lamellae, and the lamella? are obscured and later ap-
pear as rows of granules. The refractive band noted in
the parents is also seen here. Gelatinization, as in the
parents, begins at the hilum. The method of gelatiniza-
tion in the majority of grains is that noted under P.
grandifolius, although in some it is the same as in
P. wallichii. In this reaction P. hybridus shows a closer
relationship to P. grandifolius than to P. wallichii.

The reaction with pyrogallic acid begins in a few
grains immediately. Complete gelatinization only occurs
in a few grains, less than 0.5 per cent of the entire num-
ber of grains, and 8 per cent of the total starch, in 5
minutes; in about 12 per cent of the grains and 62 per
cent of the total starch in 15 minutes; in about 23 per
cent of the grains and 70 per cent of the total starch in
30 minutes; in about 36 per cent of the grains and 77
per cent of the total starch in 45 minutes; in about 44
per cent of the grains and 84 per cent of the total starch
in 60 minutes. ( Chart D 576. )

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 44 per cent of
the entire number of grains and 78 per cent of the total
starch in 1 minute; in about 87 per cent of the grains
and 99 per cent of the total starch in 5 minutes; in about
94 per cent of the grains and 99 per cent of the total
starch in 10 minutes; in about 99 per cent of the grains
and over 99 per cent of the total starch in 15 minutes.
(Chart D 577.)

The hilum swells, and a bubble, which enlarges often
to considerable size and may be quite persistent, is more
frequent than in both parents. Gelatinization begins and
proceeds as in both parents. The minute steps and the
most resistant starch more closely adhere to that noted
for P. grandifolius than P. wallicliii. The gelatinized
grains are swollen and distorted, about as in P. grandi-
folius; less than in P. wallichii. These reactions are
closer to P. grandifolius than to the other parent.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 75 per cent of
the grains and 92 per cent of the total starch in 1 minute ;
in about 98 per cent of the grains and 99 per cent of the
total starch in 2 minutes ; complete gelatinization of all
the grains in 3 minutes. (Chart D 578.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 92 per

PHAIUS.

747

cent of the entire number of grains and 99 per cent of
the total starch in 1 minute; all grains are completely
gelatinized with the exception of parts of rare grains,
over 99 per cent of both the entire number of grains and
total starch in 1 minute and 30 seconds. (Chart D 579.)

The hilum, as in P. grandifolius, becomes very dis-
tinct and a bubble is not so frequently formed there.
The lamellae are even less distinct than in P. grandifolius,
and very much less distinct than in P. wallichii. A
broad, refractive band is found as in the parents. Grela-
tinization begins at the proximal end and progresses as
in P. grandifolius, except that not all the grains have
granules formed and persisting at the proximal end, and
when such granules are present they are not so coarse
as in P. grandifolius. The gelatinized grains are large,
nearly transparent, and very thin-walled, but as in P.
grandifolius they retain some of the form of the un-
treated grain. In this reaction P. hybridus shows a
closer relationship to P. grandifolius than to P. wallichii.

The reaction with potassium hydroxide begins imme-
diately. Complete gclatinization occurs in about 91
jper cent of the entire number of grains and 94 per cent
of the total starch in 15 seconds ; in about 99 per cent of
the grains and over 99 per cent of the total starch in
30 seconds. (Chart D 580.)

The hilum becomes as distinct as in P. grandifolius,
and also the lamellas, which persist nearly to the end
of the reaction as in P. grandifolius. A refractive band
about the margin can be noted, and the starch constitut-
ing this is not gelatinized until after that of the rest
of the grain as in P. grandifolius. Gelatinization begins
at the hilum, and only occasionally at the distal end as in
P. wallichii. From this point the progress is the same
in most of the grains as in P. grandifolius, and in a few as
in P. wallichii. The gelatinized grains, as in P. grandi-
folius, are large and usually considerably distorted, espe-
cially at the distal end, but they retain considerable of
the forms of the untreated grain. In this reaction P.
hybridus is qualitatively closer to P. grandifolius than to
P. wallichii.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 39 per
cent of the entire number of grains and 82 per cent of
the total starch in 5 minutes ; in about 82 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
in about 93 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 95 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
in about 97 per cent of the grains and 99 per cent of the
total starch in 60 minutes. (Chart D 581.)

A bubble appears about as frequently as in P. grandi-
folius, and more frequently than in P. wallichii, and it
enlarges to greater size in more grains than in both
parents. Gelatinization rarely begins at the proximal
end, accompanied by a small distention of the capsule at
that part, this occurring less frequently than in P. gran-
difolius. This method was not observed in P. wallichii.
The lamella? become more sharply defined and striated as
in both parents, but the definition is more quickly lost
than in P. grandifolius, but hardly so rapidly as in P.
wallichii. The fissures more frequently are the same as
in P. grandifolius, though branching towards the distal
margin is more common than in this species; but not

nearly so frequently branched as in P. wallichii. A group
of delicate fissures forms between the 2 main oblique fis-
sures much more frequently than in P. grandifolius,
followed by the more rapid gelatinization of the mesial
portion, often with the appearance of only slightly refrac-
tive granules in the area around the hilum. The gran-
ules of the mesial region are less refractive than in P.
grandifolius, and the mean is somewhat more than in P.
wallichii. The marginal border at the proximal end and
sides is more frequently moderately broad than in either
parent, and less often breaks into linearly arranged gran-
ules than in P. grandifolius, and about as in P. 'wallichii.
The lamellae toward the distal margin are less frequently
disorganized into linear granules previous to gelatiniza-
tion than in P. grandifolius, and about as in P. wallichii.

The gelatinized grain is swollen and distorted, more
closely resembling that of P. grandifolius, though less
frequently telescoped throughout the depressed proximal
end; and less distorted throughout the margin than in
P. wallichii. The border at the proximal end and sides is
less resistant, as well as the group of quite refractive
granules around the hilum, than in P. grandifolius, but
the granules more frequently remain than in P. wallichii.
The gelatinized grains, as in the parents, do not resemble
the form of the untreated grain. These reactions are
closer to those of P. grandifolius than to those of the
other parent.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about 89
per cent of the entire number of grains and 97 per cent
of the total starch in 5 minutes; in about 96 per cent of
the grains and 99 per cent of the total starch in 15 min-
utes; in about 97 per cent of the grains and over 99 per
cent of the total starch in 30 minutes. (Chart D 582.)

The reaction begins and proceeds as in both parents,
the minute steps more closely following those of P. gran-
difolius. The lamellas are not quite so sharply defined as
in P. grandifolius, 'but decidedly more than in P. wal-
lichii. Fissures do not generally form, as in P. grandi-
folius, but not in P. wallichii. A broader refractive band
at the proximal end and sides bounds the mesial gela-
tinized region more often than in either parent. The
mesial portion is broken down into moderately refrac-
tive granules, often with a more refractive group in the
area around the hilum ; the hilum is not quite so refrac-
tive as in P. grandifolius, but more refractive and the
group is more frequently present than in P. wallichii.
The lamellae forming the refractive border at the proxi-
mal end and sides gradually become sharply defined and
striated, but usually gelatinize without breaking into
refractive granules ; this border is more resistant than in
most grains of P. wallichii. The gelatinized grains are
swollen and distorted, usually less at the proximal end
than in both parents. They do not resemble the untreated
grain as in both parents. The reactions are closer to
those of P. grandifolius than to those of the other parent.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 81 per
cent of the grains and 95 per cent of the total starch in
2 minutes; in about 95 per cent of the grains and over
99 per cent of the total starch in 5 minutes. (Chart
D 583.) The reaction is so rapid that the minute steps
can not be determined as in both parents.

748

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The gelatinized grains are much swollen and dis-
torted, more irregularly distorted, especially at the distal
corners of many grains, and fewer telescoped throughout
with concave invagination than in P. grandifolius; not
quite so distorted at the distal corners, and a considerably
larger number telescoped throughout with concave invagi-
nation than in P. wallichii. When the proximal end
is not distorted, the wall at this point is quite as thick as
in P. grandifolius, and thicker than in P. wallichii. The
gelatinized grains do not resemble the form of the un-
treated grain, as in both parents. The reactions are
closer to those of P. grandifolius than to those of the
other parent.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 62 per
cent of the entire number of grains and 84 per cent of the
total starch in 2 minutes; in about 75 per cent of the
grains and 95 per cent of the total starch in 5 minutes;
in about 98 per cent of the grains and 99 per cent of the
total starch in 15 minutes. (Chart D 584.)

A bubble appears more frequently and enlarges to
greater size than in both parents. The lamella? become
sharply defined and striated, about as in P. grandifolius,
but with somewhat sharper definition than in P. wallichii.
Fissures of a similar character to those of both parents
are formed ; they are more frequent and also more often
branched than in P. grandifolius; but not nearly so fre-
quent or branched as in P. wallichii. The lamellse of
the different regions of the grain are disorganized about
as in both parents ; a group of large very refractive gran-
ules appear near the hilum about as frequently as in
P. grandifolius, but more often than in P. wallichii.
Gelatinization less frequently begins at the proximal end,
and the refractive border at this end and sides is usually
broader than in both parents. The reaction usually starts
from the hilum and proceeds distalward through the
grain, the refractive border at the proximal end and sides
being the most resistant. The corners of the distal mar-
gin gelatinize with more irregular distortion than in
P. grandifolius, but not in nearly so many grains as in
P. wallichii. The gelatinized grains are much swollen
and distorted, the distal margin is somewhat more dis-
torted than in P. grandifolius, but considerably less than
in P. wallichii; the proximal end is less distorted than in
both parents. The gelatinized grain does not resemble
the form of the untreated grain as in both parents. The
reactions are closer to those of P. grandifolius than to
those of the other parent.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 58 per
cent of the grains and 90 per cent of the total starch in
2 minutes; in about 83 per cent of the grains and 95 per
cent of the total starch in 5 minutes; in about 96 per cent
of the grains and 99 per cent of the total starch in 15
minutes. (Chart D 585.)

A bubble appears at the hilum as in both parents.
The lamellse become sharply denned and striated as in
both parents. Fissures form somewhat more frequently
than in P. grandifolius, but less frequently than in P.
wallichii. Gelatinization begins and progresses in the'
less resistant grains as in both parents, but more closely
follows the process in P. grandifolius than that in P.
wallichii. The more resistant grains react as in both
parents, being about as numerous as in P. grandifolius,

but more numerous than in P. wallichii. The reaction
is so rapid that no more minute differences can be
detected.

The gelatinized grains are much swollen and dis-
torted, somewhat more distorted, and more with exten-
sion at the proximal end than in P. grandifolius; but less
distorted, and not so many with proximal end extended,
as in P. ivallichii. The gelatinized grains do not resem-
ble the untreated grains as in both parents. The reac-
tions are closer to those of P. grandifolius than to those
of the other parent.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 54 per cent of the
total starch in 5 minutes; in about 91 per cent of the
grains and 96 per cent of the total starch in 15 minutes;
in about 99 per cent of the grains and over 99 per cent
of the total starch in 30 minutes. (Chart D 586.)

The hilum becomes distinct and a small bubble is
formed there as frequently as in P. wallichii, but the
folds or wrinkles in the capsule are not noted so fre-
quently as in that starch, but more frequently than in
P. grandifolius. The lamella? are as distinct as in P.'
grandifolius, and later become indistinct as in that starch.
A refractive band as broad and refractive as in the
grains of P. grandifolius is formed quickly about the
margin of the grain. Gelatinization begins usually at
the distal end as in P. grandifolius, and occasionally
at the proximal as in P. wallichii. The progress of
gelatinization is similar to that described under P. gran-
difolius, except that the margin is less resistant than in
that starch, but more resistant than in P. wallichii, the
most resistant portion is found, usually, just distal to
the hilum as in P. grandifolius. The gelatinized grains
are large and very much distorted, but retain some re-
semblance to the untreated grain. In this reaction P.
hybridus qualitatively shows a closer relationship to P.
grandifolius than to P. wallichii.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 58 per
cent of the entire number of grains and 75 per cent of the
total starch in 5 minutes; in about 88 per cent of the
grains and 99 per cent of the total starch in 15 minutes;
in about 97 per cent of the grains and over 99 per cent
of the total starch in 30 minutes. (Chart D 587.)

The reaction with uranium nitrate begins in 30 sec-
onds. Complete gelatinization occurs in about 32 per
cent of the entire number of grains and 68 per cent of
the total starch in 5 minutes; in about 70 per cent of
the grains and 95 per cent of the total starch in 15
minutes; in about 90 per cent of the grains and 98 per
cent of the total starch in 30 minutes ; little if any further
advance is observed in 45 and 60 minutes, respectively.
( Chart D 588.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 83 per cent of
the total starch in 2 minutes ; in about 97 per cent of the
grains and 98 per cent of the total starch in 5 minutes;
in 100 per cent of both the grains and total starch in 10
minutes. (Chart D 589.)

The reaction with cobalt nitrate begins in a few
grains in 1 minute. Complete gelatinization occurs in

PHAIUS — MILTONIA .

749

about 3 per cent of the entire number of grains and 10
per cent of the total starch in 5 minutes ; in about 20 per
cent of the grains and 62 per cent of the total starch
in 15 minutes ; in about 33 per cent of the grains and 76
per cent of the total starch in 30 minutes; in about 51
per cent of the grains and 82 per cent of the total starch
in 45 minutes ; in about 52 per cent of the grains and 86
per cent of the total starch in 60 minutes. (Chart
D590.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 98 per cent of the total
starch in 5 minutes ; in about 95 per cent of the grains
and over 99 per cent of the total starch in 10 minutes;
in about 97 per cent of the grains and over 99 per cent
of the total starch in 15 minutes. (Chart D 591.)

The reaction with cupric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 18 per cent of the grains and 65 per cent of the
total starch in 5 minutes; in about 50 per cent of the
grains and 82 per cent of the total starch in 15 minutes;
in about 67 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 80 per cent of the

grains and 95 per cent of the total starch in 45 minutes;
in about 82 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 592.)

The reaction with barium chloride begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 0.5 per cent of the entire number of grains and
1 per cent of the total starch in 5 minutes; in about
1 per cent of the grains and 3 per cent of the total starch
in 15 minutes; a slight advance in the grains and 5 per
cent of the total starch in 30 minutes; in about 2 per
cent of the grains and 6 per cent of the total starch in 45
minutes ; in about 3 per cent of the grains and 8 per cent
of the total starch in 60 minutes. (Chart D 593.)

The reaction with mercuric chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 18 per cent of the entire number of grains and 68
per cent of the total starch in 5 minutes ; in about 45 per
cent of the grains and 85 per cent of the total starch in 15
minutes; in about 61 per cent of the grains and 90 per
cent of the total starch in 30 minutes; in about 63 per
cent of the grains and 95 per cent of the total starch in
45 minutes ; little if any further advance in 60 minutes.
(Chart D 594.)

15. MILTONIA.

This genus of orchids includes a dozen or more well-
known species, and there are as many hybrids and also
many varieties. Starches from the pseudobulbs of the
following parent-stocks and hybrid-stocks were studied :

43. M. vcxillaria Nichols (Odontoglossum vexillarium Reichb.
f.) (seed parent), Af. rcezlii Nichols (Odontoglossum
rcezlii Reiclib. f. ) (pollen parent), and M. bleuana
(hybrid). The parent-stocks are closely allied, differing
only in minor respects.

The specimens were obtained from Sander and Sons,
St. Albans, England.

43. STARCHES OF MILTONIA VEXILLAEIA, M. KCEZLII,
AND M. BLEUANA.

MILTONIA VEXILLARIA (SEED PARENT).

(Plate 24, fig. 139; Charts D 595 to D 615.)
HISTOLOOIC PBOPEHTIES.

In form the grains are mostly simple, and also iso-
lated with the exception of a moderately large proportion
which appear in aggregates of usually 2 to 4, rarely 12,
components, forming a rounded mosaic. Compound
grains are occasionally present, and usually consist of
from 2 to 3 components. Well-defined pressure facets are
found on many grains. The outline of the grains is fre-
quently irregular, which is chiefly due to the following
causes : Shifting of the longitudinal axis ; inequalities in
the surface varying from slight to concave indentations ;
variation in the contour of the sides, especially noted in
dome-shaped grains in which one side is much more slant-
ing than the other ; irregularity of the pressure facet of
dome-shaped grains ; a small protuberance which may be
located at varying points on the surface ; and to a rounded
unilateral swelling which appears to be composed of a
secondary set of lamella?. The most conspicuous forms
of the isolated grains of the disaggregate-type are ovoid,
sometimes with squared distal end, round, ellipsoidal,
pyriform, and almost round. The additional forms of

this type are oyster-shell-shaped; elongated, narrow
ovoid; low triangular which may have either rounded or
concave distal corners; and grains of indefinite shape.
The conspicuous forms among the isolated grains of the
aggregate type are dome-shaped with either squared,
pointed, diagonal or slightly irregular distal end; bell-
jar-shaped with either squared or concave distal end;
ovoid with concave distal end; and quadrangular with
curved sides. The most conspicuous forms of the aggre-
gates are doublets with components of about equal size ;
1 large component, either ovoid or pyriform, with 1
moderate-sized component at 1 of the distal corners; 3
moderate-sized components in linear arrangement, the
middle being the largest ; 1 large component with 1 mod-
erate-sized component ait the distal corners; and 4 com-
ponents in compact arrangement. The grains are not
usually flattened.

The hilum is often fissured, but sometimes it may be
observed as either a small, lenticular or round, non-
refractive to quite refractive spot, this spot probably
representing a cavity. Either a small rounded or irregu-
lar cavity is occasionally present. It varies in position
from centric to quite eccentric. The clefts at the hilum
are quite varied in structure, chiefly among which are
the following : 1 short, transverse, often somewhat bent ;
1 short diagonal; a cluster of irregularly arranged fis-
sures ; and thorn-shape. Fissures often project from the
hilum or the clefts thereat, and with the latter may form a
cruciate, a soaring-bird, or a Y-shaped figure, the latter
either upright or inverted ; either 2 short fissures some-
times pass from either side of the hilum and are directed
obliquely toward the distal corners, or 1 branched longi-
tudinal fissure may pass from the center of the hilum
and not infrequently be slightly diagonal, probably due
to shifting of the longitudinal axis. In the dome-shaped
grains 2 fissures pass from either side of the hilum and
are directed obliquely toward the distal corners, 1 fre-
quently being much longer and deeper than the other,

750

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

apparently related to the difference in the contour of the
sides. The eccentricity of the hilum varies from 0.44 to
0.11, commonly 0.25 to 0.16, of the longitudinal axis.

The lamella in the smaller and medium-sized grains
are frequently indistinct, with the exception of one which
is moderately coarse and refractive; but in the larger
grains they can usually be observed over the greater part
of the grain, and are moderately fine with the exception
of 1 or 2 which are broader and often quite refractive.
They are frequently less distinct for about one-third of
the distance from the hilum, although in some grains
either a circular or lenticular ring may be detected around
the hilum ; over most of the grain, however, they closely
follow the outline, becoming flattened or irregular toward
the distal end, according to the character of the grain
at that margin. A refractive band in which the lamellae
are usually indistinct is frequently found separated from
the main body of the grain by a moderately coarse and
quite refractive lamella. This refractive band may
form either a border around the entire grain or a band
across the distal margin which may extend unilaterally
toward the proximal end. In some moderate-sized, ellip-
soidal grains this band may form a marginal border with
lateral extension at the distal margin, not infrequently
being greater at one corner than the other ; the lamellae
in this case, while fine, are generally demonstrable. The
bands above noted probably represent a secondary set of
lamellae. A secondary set of lamellae placed at about
a right angle to the primary set is occasionally observed.
The direction of the lamellae is occasionally shifted, and
since there is not always a definite line of demarcation
such as one coarser refractive lamella or a change in the
character either from fine to coarse or in the degree of
refractivity, it could not be determined whether or not
this is caused by depositions at different periods or by a
change in the longitudinal axis during one period.

The size of the grains varies from the smaller which
are 4 by 3^, to the larger which are 36 by 24/t, com-
monly about 24 by 18/*, in length and breadth.

POLABISCOPIC PROPERTIES.

The figure is clean-cut and varies from centric to
quite eccentric, with a larger pro-portion of the eccentric
type. The lines are usually fine and generally intersect
either at a right angle or obliquely, but sometimes are
so arranged as to form an elongated, median line with
bisected ends. The lines may be straight, but are fre-
quently bent and sometimes bisected. Double and mul-
tiple figures are moderately common, consisting of both
the aggregate and compound type.

The degree of polarization is high to very high (value
85). A few grains show a variation in the same aspect
of a given grain.

With selenite the quadrants are usually sharply de-
fined, generally unequal in size, and frequently slightly
irregular in shape. The colors are generally pure, but
occasionally impurity appears at both ends of the scale,
namely orange and purplish, and with a greenish tinge to
both colors.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate blue-violet (value 55), which deepens rapidly
to a very deep blue. With 0.125 per cent Lugol's solution
the grains color a light blue-violet, which deepens rapidly

and becomes bluer in tint ; there is more variation in the
depth of the individual grains with this solution than
with the former. After heating in water until all the
grains are gelatinized and then adding 2 per cent Lugol's
solution, most of the grains color a moderately deep blue,
some with a slight reddish tint, and the solution a moder-
ately deep blue with slight greenish tint. If the prepara-
tion is boiled for 2 minutes and then treated with an
excess of 2 per cent Lugol's solution, the grain-residues
(which are very few in number) color a light to moderate
blue with reddish tint, and most of the capsules a deep
old-rose to wine-red, a few amethyst or reddish-heliotrope,
and the solution a deep blue.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in 30 minutes they are moderately stained, with
rare grains moderately deep (value 50). One lamella is
often deeper in color than the rest of the grain, sometimes
the border distal to it being lighter than the main body
of the grain.

With safranin the grains immediately stain lightly,
a little deeper than with gentian violet, and in half an
hour they are moderate to moderately deep in color
(value 55), a little deeper than with gentian violet. The
same variation in the depth of 1 lamella is noted as with
gentian violet.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of grains is at 70° to 71° C., and of all but rare resistant
grains at 73° to 74° C., mean 73.5° C. The mesial
portion of the grain is much less resistant than a few
marginal lamellae ; this central portion being gelatinized
in practically all the grains at G5° to 67° C., but the mar-
ginal lamellae resist the process until the temperature
of 73° to 74° C. is reached.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 51 per cent of
the entire number of grains and 67 per cent of the total
starch in 5 minutes; in about 75 per cent of the grains
and 84 per cent of the total starch in 15 minutes; in
about 87 per cent of the grains and 97 per cent of the
total starch in 30 minutes ; in about 90 per cent of the
grains and 98 per cent of the total starch in 45 minutes ;
little if any further advance in 60 minutes. (Chart
D595.)

The hilum becomes distinct, and sometimes a bubble
is formed there. The lamellae are distinct at first, but
later become obscured. A broad refractive space forms
at the distal margin, but does not extend completely
around the grain. Gelatinization begins in most grains at
the distal margin by means of small cracks that invade
the grain from the margin ; this is followed in many
grains by swelling of the hilum and rapid gelatinization
of the proximal end. In other grains the proximal end
is not affected until the end of the reaction, and in still
others the proximal end is affected first and the distal
end last. In the first method, gelatinization proceeds
rather unevenly from the initial points, the grain assum-
ing a pitted and often a granular appearance just pre-
ceding gelatinization, and granules are separated from
this mass and gelatinized. Usually the margin is less

MILTONIA.

751

resistant than the central portion and sometimes the
margin on one side is less resistant than on the other.
The part of the grain just distal to the hilum is usually
the most resistant, and this is at the last usually split into
2 or 3 pieces which are widely separated and then gela-
tinized. The gelatinized grains are very large and greatly
distorted, and do not retain much of the form of the
untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 9 per cent of the
entire number of grains and 42 per cent of the total
starch in 5 minutes; in about 45 per cent of the grains
and 87 per cent of the total starch in 15 minutes; in
about 90 per cent of the grains and 99 per cent of the
total starch in 30 minutes; in more than 99 per cent of
both the grains and total starch in 45 minutes. (Chart
D 596.)

The liilum becomes very distinct and a bubble is not
observed to form there. The lamellae are at first distinct,
but later are obscured for a time, then become distinct
again. Gelatinization begins at the hilum which enlarges
somewhat, and the grain at the same time is divided by
fine strise radiating from the hilum. The starch imme-
diately distal to the hilum is divided into coarse granules
by branching fissures, 2 or 3 of which are extended
to the distal margin, the surface of this part of the
grain at the same time assuming a pitted appearance
which obscures the lamella?. From this point, three
methods of gelatinization may be observed. According
to the first method, in the less resistant grains the hilum
enlarges more rapidly toward the proximal end, and the
starch at this point is rapidly gelatinized until only the
capsule remains, and this is soon dissolved and the semi-
fluid gelatinous material, which it has inclosed, flows
out, leaving a granular mass at the distal end, which
slowly gelatinizes and also dissolves. The second method
differs from the first only in that a lamellated marginal
band limited on the inside by coarse granules is formed
about the entire margin of the grain and, as this becomes
uniformly thinner and more nearly transparent, the cap-
sule is dissolved in several places, and the remaining
ungelatinized starch separates into several pieces, gela-
tinizes, and dissolves. According to the third method the
lamellar structure which is obscured by fissures, becomes
again visible in the form of rows of granules, while the
space representing the enlarged hilum is occupied by
irregularly placed, coarse granules which as the reaction
advances become more and more nearly transparent, then
from the hilum to within 2 or 3 lamelloe of the margin
the whole starch of the grain rapidly gelatinizes, while
the 2 or 3 lamellffi remaining form a distinct, narrow,
striated, marginal band which becomes thinner and more
nearly transparent, especially at the distal end, and
finally the capsule is dissolved at this point, the gela-
tinized starch flows out and is dissolved, and the rest of
the starch at the proximal end is quickly gelatinized.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 17 per cent of
the grains and 50 per cent of the total starch in 5 min-
utes; in about 37 per cent of the grains and 72 per
cent of the total starch in 15 minutes; in about 59 per
cent of the grains and 84 per cent of the total starch
in 30 minutes; in about 72 per cent of the grains and
90 per cent of the total starch in 45 minutes; in about

82 per cent of the grains and 94 per cent of the total
starch in 60 minutes. (Chart D 597.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 67 per cent of
the entire number of grains and 8:8 per cent of the total
starch in 1 minute; in about 74 per cent of the grains
and 92 per cent of the total starch in 2 minutes ; in about
84 per cent of the grains and 97 per cent of the total
starch in 5 minutes; in about 93 per cent of the grains
and 99 per cent of the total starch in 15 minutes; in
about 96 per cent of the grains and in more than 99 per
cent of the total starch in 30 minutes. (Chart D 598.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 97 per cent of
the entire number of grains and over 99 per cent of the
total starch in 1 minute ; in all but parts of rare grains,
over 99 per cent of both the grains and total starch in 1
minute and 30 seconds ; complete gelatinization ( 100 per
cent) of all grains in 2 minutes. (Chart D 599.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 97 per cent of
the total starch in 1 minute ; in about 95 per cent of the
grains and over 99 per cent of the total starch in 2
minutes; all grains are completely gelatinized with the
exception of parts of the margin of a few; in about 99
per cent of the grains and in over 99 per cent of the
total starch in 5 minutes. (Chart D 600.)

The hilum becomes very distinct and a rather large
bubble is sometimes formed there, and if any fissures are
present in the untreated grain they become wider and
more extensive, but do not in any case extend to the
margin. The lamellae become very distinct and remain so
until the end of the reaction is nearly reached. Gela-
tinization begins at the hilum which enlarges, and the
bubble, if present, swells, then shrinks and disappears;
and fine strias appear radiating from the hilum through-
out the grain to the margin, and these become less fine
and more distinct as gelatinization progresses. The
starch just distal to the hilum is divided into coarse gran-
ules by irregular fissures, and the more resistant starch,
as the hilum enlarges and the grain swells, is pushed to
the margin where it forms a very distinctly lamellated
and striated band, the inner lamella of which is divided
into a regular row of granules, while just within this at
the distal end is the collection of coarse granules formed
from the material just distal to the hilum. The whole
marginal band and the granules become, thinner and more
nearly transparent until finally all the intracapsular
starch is gelatinized and only the thin capsule remains.

The gelatinized grains are large and at first are not
much distorted except at the distal end, but later they
become thin-walled and considerably distorted, and do
not retain much of the form of the untreated grain.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 98 per cent of the
total starch in 1 minute; in about 93 per cent of the
grains and in over 99 per cent of the total starch in 5
minutes; in about 95 per cent of the grains and in over
99 per cent of the total starch in 10 minutes; complete
gelatinization (100 per cent) in 15 minutes. (Chart
D601.)

752

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 48 per
cent of the entire number of grains and 84 per cent of
the total starch in 5 minutes ; in about 84 per cent of the
grains and 97 per cent of the total starch in 15 minutes;
in about 95 per cent of the grains and in over 99 per
cent of the total starch in 30 minutes. (Chart D 602.)

The hilum becomes very distinct, as do the lamellae.
Gelatinization begins at the hilum which enlarges some-
what, and numerous branching fissures extend from the
hilum to the distal end, along the course of which the
starch loses its lamellar structure and becomes finely
granular, while around the proximal margin and sides
a very clearly defined, lamellated band of resistant starch
is formed. The granular portion of the grain is gela-
tinized first, with considerable distention and then in-
folding of the capsule ; the marginal band slowly becomes
thinner and more nearly transparent until only the thin
capsule is left. In the small grains and some of the large
grains granulation of one part does not take place, but a
marginal band is formed around the whole margin, and
these grains are less distorted than those first described.
The gelatinized grains are large, thin-walled, and often
more distorted at the distal end. They do not retain
much of the form of the untreated grain.

The reaction with potassium sulphocyanate begins
immediately. Complete gelatinization occurs in about
67 per cent of the entire number of grains and 95 per cent
of the total starch in 2 minutes; in about 90 per cent of
the grains and 99 per cent of the total starch in 5 min-
utes ; in about 98 per cent of the grains and in more than
99 per cent of the total starch in 15 minutes. (Chart
D 603.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 53 per
cent of the entire number of grains and 83 per cent of
the total starch in 5 minutes; in about 57 per cent of the
grains and 87 per cent of the total starch in 15 minutes;
in about 59 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 73 per cent of the
grains and 92 per cent of the total starch in 45 minutes ;
in about 80 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 604.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 78 per
cent of the grains and 95 per cent of the total starch in
5 minutes; in about 96 per cent of the grains and in 99
per cent of the total starch in 15 minutes. (Chart
D605.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 43 per
cent of the grains and 79 per cent of the total starch in
5 minutes; in about 71 per cent of the grains and 89
per cent of the total starch in 15 minutes ; in about 83
per cent of the grains and 95 per cent of the total starch
in 30 minutes; in about 86 per cent of the grains and
96 per cent of the total starch in 45 minutes ; little if any
further advance in 60 minutes. (Chart D 606.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 67 per
cent of the entire number of grains and 80 per cent of the
total starch in 5 minutes; in about 97 per cent of the
grains and 98 per cent of the total starch in 15 minutes.
( Chart D 607.)

The hilum becomes very distinct and a small bubble
is moderately often formed there. The lamellae become
distinct and remain so until gelatinized. A broad but not
very refractive band is quickly formed about the margins
of the grains. Gelatinization begins at two or three places
on the distal margin, at which points small cracks have
invaded, the grain, and in some grains the hilum and
proximal end are gelatinized immediately following this
beginning, but in most of the grains this does not take
place until after at least a third of the distal starch has
been gelatinized. Gelatinization proceeds moderately
smoothly and rather more rapidly around the margin
than in the central part of the grain, the part just distal
to the hilum being the most resistant in some grains;
when the rest of the starch has been gelatinized, this part
is split into two pieces by a fissure running from the
hilum distally, and these two pieces are rapidly gela-
tinized. In most of the grains, however, it is not so
split, but gelatinizes as a whole, and in a moderate number
of grains the proximal end is the last to be gelatinized.
The gelatinized grains are much enlarged, with somewhat
thick capsules, and much distorted. They do not retain
much of the form of the untreated grain.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 84 per cent of
the total starch in 5 minutes ; in about 68 per cent of the
grains and 95 per cent of the total starch in 15 minutes;
in about 80 per cent of the grains and 96 per cent of the
total starch in 30 minutes; in about 82 per cent of the
grains and 97 per cent of the total starch in 45 minutes;
in about 90 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 608.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 42 per
cent of the entire number of grains and 83 per cent of the
total starch in 5 minutes; in about 59 per cent of the
grains and 90 per cent of the total starch in 15 minutes ;
in about 95 per cent of the total starch in 10 minutes ; in
about 74 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 85 per cent of the
grains and 96 per cent of the total starch in 45 minutes;
in about 90 per cent of the grains and 98 per cent of the
total starch in 60 minutes. (Chart D 609.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 91 per cent of the
total starch in 5 minutes; in about 95 per cent of the
grains and 99 per cent of the total starch in 15 minutes ;
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 30 minutes. (Chart
D 610.)

The reaction with cobalt nitrate begins in a few
grains in 30 seconds. Complete gelatinization occurs in
about 6 per cent of the entire number of grains and 16
per cent of the total starch in 5 minutes; in about 16
per cent of the grains and 46 per cent of the total starch
in 15 minutes; in about 18 per cent of the grains and
52 per cent of the total starch in 30 minutes ; in about
28 per cent of the grains and 56 per cent of the total
starch in 45 minutes ; in about 32 per cent of the grains
and 60 per cent of the total starch in 60 minutes. (Chart
D611.)

MILTONIA.

753

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 52 per cent of the
grains and 84 per cent of the total starch in 5 minutes ;
in about 76 per cent of the grains and 95 per cent of the
total starch in 15 minutes; in about 83 per cent of the
grains and 96 per cent of the total starch in 30 minutes ;
in about 89 per cent of the grains and 97 per cent of the
total starch in 45 minutles; in about 93 per cent of the
grains and in over 99 per cent of the total starch in 60
minutes. (Chart D 612.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 17 per cent of the
entire number of grains and 56 per cent of the total
starch in 5 jninutes; in about 30 per cent of the grains
and 70 per cent of the total starch in 15 minutes; in
about 36 per cent of the grains and 78 per cent of the
total starch in 30 minutes ; in about 45 per cent of the
grains and 81 per cent of the total starch in 45 minutes;
in about 57 per cent of the grains and 85 per cent of the
total starch in 60 minutes. (Chart D 613.)

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 1 per cent of the entire number of grains and 2
per cent of the total starch in 5 minutes ; in about 2 per
cent of the grains and 6 per cent of the total starch in
15 minutes; in alxrat 4 per cent of the grains and 7 per
cent of the total starch in 30 minutes; in about 5 per
cent of the grains and 10 per cent of the total starch in
45 minutes ; in about 40 per cent of the grains and 75 per
per cent of the total starch in 60 minutes. (Chart
D 614.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 16
per cent of the entire number of grains and 43 per cent
of the total starch in 5 minutes; in about 27 per cent
of the grains and 60 per cent of the total starch in 15
minutes ; in about 40 per cent of the grains and 75 per
cent of the total starch in 30 minutes; in about 49 per
cent of the grains and 80 per cent of the total starch in
45 minutes ; in about the same percentage of the grains
and 85 per cent of the total starch in 60 minutes. (Chart
D615.)

MILTONIA RCEZLII (POLLEN PARENT).

(Plate 24, fig. 140; Charts D 695 to D 615.)

HISTOLOOIC PROPERTIES.

In form most of the grains are simple and isolated,
with the exception of a moderately large proportion
(about as in M, vexillaria) which appear in aggregates of
usually from 2 to 6, occasionally 20, components in mosaic
arrangement. Compound grains are present, but are
somewhat less numerous than in M. vexillaria. Well-
defined pressure facets are present as in M. vexillaria.
The surface of the grains is generally irregular, and the
irregularities are more pronounced and appear in many
more grains than in M. vexillaria. The irregularities are
generally due to the same causes as in M. vexillaria, but
the shifting of the longitudinal axis is much more fre-
quent and sometimes so sharp as to result in an abrupt
bending of the grain ; the protuberances are often larger,
sometimes drawn out into a point at the proximal end,
and occur with more frequency; the outline is irregular
in many more grains, sometimes becoming undulating at
one end; a somewhat abrupt flaring may occur at the

distal margin, this not being observed in M. vexillaria;
and secondary, tertiary, or irregularly placed groups
of lamellas are much more common and varied in arrange-
ment, which result in greater variation of the contour
of the sides of the grain. The conspicuous forms of
the isolated grains of the disaggregate type are ovoid,
sometimes squared at distal end ; pyriform ; low triangu-
lar with curved sides and rounded angles ; nearly round ;
ellipsoidal; and high triangular with curved sides and
rounded angles. The additional forms are broad lenticu-
lar, one side less curved than the other ; slender pyriform,
sometimes slightly curved to one side ; round, oyster-shell-
shaped; quadrangular with curved sides and rounded
angles; triangular with convex distal end (base) and con-
cave sides; potato-tuber-shaped; and grains of indefinite
form. The most conspicuous forms among the isolated
grains of the aggregate type are dome-shaped, either with
squared, pointed or diagonal, or slightly irregular distal
end (base) ; finger-shaped with either concave or slightly
irregular distal end; bell- jar-shaped with either squared
or concave distal end ; and grains of indefinite shape. The
conspicuous forms of the aggregates are doublets com-
posed of about equal components ; potato-tuber-shaped ; a
mosaic of varying number of components, doublets and
triplets consisting of 1 large and either 1 or 2 moderate-
sized components, the latter usually located at the proxi-
mal end; and rounded mosaics of varying numbers of
components. The aggregates are more varied with a
larger number of mosaic type than in M. vexillaria. The
grains are not usually flattened, although when a second-
ary set of lamella? is present some flattening is observed ;
this occurs more frequently than in M. vexillaria.

The hilum is somewhat more frequently fissured
than in M. vexillaria, but when unfissured is less distinct
than in M. vexillaria. It can occasionally be made out
as either a small, lenticular or round spot, which varies
from non-refractive to quite refractive, as in M. vexil-
laria, the latter being even more rare than in that species.
The position varies from centric to quite eccentric.
Either a small, irregular or lenticular cavity, usually
directed longitudinally, is sometimes observed, somewhat
more frequently than in M. vexillaria. The cleft or clefts
at the hilum appear somewhat more frequently, but are
of about the same character as in M. vexillaria, the cluster
of irregularly placed clefts is, however, more commonly
present than in that species. The fissures which project
from the hilum are similar to those of M. vexillaria,
but are generally deeper, and the median fissure while
directed as in M. vexillaria is deeper, more frequently
branched, and much more commonly observed. The
eccentricity of the hilum varies from 0.46 to 0.11, com-
monly 0.33 to 0.2, of the longitudinal axis, less than
in the other parent.

The lamellw are less often demonstrable, but when
observed they have the same general characteristics as in
M . vexillaria. The border with laterally extended distal
corners surrounding an ellipsoidal grain is much more
commonly observed. A definite secondary set of lamellae,
placed at a right angle with the primary set, is much more
frequently present than in M. vexillaria. The direction
of the lamella is more frequently changed than in M.
vexillaria, sometimes three or more groups may vary in
this respect as well as sometimes in width, refractivity,
etc. ; more groups occur, they vary more in character, and

754

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

are much more often present than in M . vexillaria; as in
that species it could not be determined whether or not
they always represent depositions at different periods,
or whether they are caused by a shifting of the longi-
tudinal axis during 1 period. The number counted on
the larger grains varies from 26 to 38, more often
the former/

The size of the grains varies from the smaller which
are 6 by 5/*, to the larger elongated, which are 40 by 30/*,
and the broadened 34 by 50/*; the common size of the
elongated is about 30 by 24/t and of the broadened 24
by 26/*, in length and breadth. The size is larger than in
the other parent and with a marked tendency to

broadness.

POLARISCOPIO PROPERTIES.

The- figure is not quite as clean-cut as in M. vexiillaria,
varies from centric to quite eccentric, with a smaller pro-
portion of the eccentric type than in M. vexillaria, thus
making the mean less eccentric. The lines vary from
fine to coarse, the mean being coarser than in M. vexil-
laria; they intersect as in M. vexillaria, but the arrange-
ment of a median line with bisected ends is more fre-
quent. The lines are more often bent than straight and
also frequently bisected; both occur with greater fre-
quency than in M. vexillaria. Double and multiple
figures of both the aggregate and the compound type are
present as in M. vexillaria.

The degree of polarization is moderate to very high
(value 75), the mean being lower than in M. vexillaria
because the variation is greater, although somewhat more
of the very high grains are present than in M . vexillaria.
A greater variation is also found in the same aspect of a
given grain.

With selenite the quadrants vary from moderately
to sharply defined, less clean-cut than in M. vexillaria;
they are generally unequal in size and vary from slightly
to very irregular in shape, more irregular than in M.
vexillaria. The blue is generally pure, but the yellow
is frequently not pure throughout the entire quadrant;
and the impurity is at both ends of the scale as in M.
vexillaria, but the proportion of the purplish and orange
is considerably greater, while that of the greenish tinge is
slightly greater, hence the mean places the impurity
of the colors lower than in M. vexillaria.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate blue-violet (value 50), which, however, is a
little lighter and more reddish, than in M. vexillaria.
The color deepens rapidly but is more varied in depth of
the individual grains and also becomes neither so deep
nor so bluish as in M. vexillaria. With 0.125 per cent
Uugol's solution the grains color a light violet which is a
little lighter and more reddish than in M. vexillaria; the
color deepens with greater variation, and also becomes
neither so deep nor so bluish as in M. vexillaria. After
heating in water until all the grains are gelatinized and
then adding iodine, the gelatinized grains color a moder-
ately deep to deep blue, some with reddish tint, deeper
and a little more reddish than in M. vexillaria. The
solution becomes a deep indigo-blue, deeper and purer
than in M. vexillaria. If the preparation is boiled for 2
minutes and then treated with an excess of 2 per cent
Lugol's solution, the grain-residues (somewhat more

numerous than in M. vexillaria) become a moderately
deep blue, all with reddish tint, deeper than in M. vexil-
laria; and the capsules vary from an amethyst or light
reddish-heliotrope to deep reddish-heliotrope or rarely
a wine-red — they are deeper and less reddish than in
M. vexillaria. The solution is a little deeper than in M .
vexillaria.

ANILINE REACTIONS.

With gentian violet the grains immediately color very
lightly, and in 30 minutes they are moderate to moder-
ately deep in color (value 55), more of the latter than in
M. vexillaria, hence making the mean deeper. The
one lamella stains more deeply than the other parts of
the grain, as in M. vexillaria.

With safranin the grains immediately color lightly, a
little deeper than with gentian violet, and in 30 minutes
they are moderate to deep in color (value 65), consider-
ably deeper than in M. vexillaria. The one lamella colors
more deeply with this reagent as with gentian violet.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of grains is at 74° to 76° C., and of all but rare resistant
grains at 76° to 77° C., mean 76.5° C. The central
portion of the grains of this species is much more easily
gelatinized than the marginal lamellae, as in M. vexillaria.
This mesial portion of practically all the large grains is
gelatinized at 67° to 69° C., mean 68° C., but several
small grains are little affected, as well as the marginal
lamellae of the large grains, at this temperature.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate 'begins immediately.
Complete gelatinization occurs in about 50 per cent of the
grains and 60 per cent of the total starch in 5 minutes ;
in about 66 per cent of the grains and 71 per cent of
the total starch in 15 minutes ; in about 81 per cent of the
grains and 82 per cent of the total starch in 30 minutes ;
in about 76 per cent of the grains and 84 per cent of
the total starch in 45 minutes; little if any further
advance in 60 minutes. (Chart D 595.)

The hilum is, usually, as distinct as in M . vexillaria,
but in some grains it is not distinct. The lamellae are
usually not distinct, but can be seen in some grains. A re-
fractive space is noted at the distal margin as in M. vexil-
laria, but it is not so broad or so refractive, as in those
grains. Gelatinization differing. from M. vexillaria begins
at many points on the margin, or, as in M. vexillaria, it
begins at the distal margin and then at the proximal end.
The progress of gelatinization is much the same as in M.
vexillaria, except that it is more irregular, more granules
are formed and split off, and the greater part of the
grain may be split by fissures into several pieces which
gelatinize separately. The grains are large and more
distorted than those of M. vexillaria.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 6 per cent of the
entire number of grains and 37 per cent of the total
starch in 5 minutes; in about 20 per cent of the grains
and 71 per cent of the total starch in 15 minutes ; in about
70 per cent of the grains and 96 per cent of the total
starch in 30 minutes ; in about 95 per cent of the grains
and in over 99 per cent of the total starch in 45 minutes.
(Chart D 596.)

MILTONIA.

755

The hilum becomes as distinct as in M. vexillaria,
and the lamellae are not so distinct as in those grains.
Gelatinization as in M. vexillaria 'begins at the hilum,
which enlarges somewhat ; and in many compound grains
wide fissures, which apparently have no connection with
the hilum, split the starch of the grains into several por-
tions which probably represent the components, without,
however, breaking the capsule, and gelatinization pro-
ceeds in these pieces as it does in the simple grains.
The process is very nearly the same as in M. vexillaria,
except that the lamellar structure of the starch after
granulation is not so obvious and more coarse granules
are formed immediately about the hilum. Solution of
the capsule usually takes place at the proximal end much
more frequently than in M. vexillaria.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 15 per cent of
the entire number of grains and 43 per cent of the total
starch in 5 minutes; in about 28 per cent of the grains
and 63 per cent of the total starch in 15 minutes; in
about 37 per cent of the grains and 72 per cent of the
total starch in 30 minutes; in about 40 per cent of the
grains and 77 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 80 per cent of the
total starch in 60 minutes. (Chart D 597.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 48 per cent of
the entire number of grains and 86 per cent of the total
starch in 1 minute; in about 68 per cent of the grains
and 93 per cent of the total starch in 2 minutes; in about
75 per cent of the grains and 95 per cent of the total
starch in 5 minutes ; in about 88 per cent of the grains
and 97 per cent of the total starch in 15 minutes; in
about 93 per cent of the grains and 99 per cent of the
total starch in 30 minutes. (Chart D 598.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 89 per cent of
the entire number of grains and 97 per cent of the total
starch in 1 minute; in about 95 per cent of the grains
and 98 per cent of the total starch in 2 minutes; in all
but parts of rare grains, and in over 99 per cent of both
the grains and total starch in 4 minutes ; complete gela-
tiuization (100 per cent) of all grains in 5 minutes.
(Chart D 599.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 94 per cent of
the total starch in 1 minute ; in about 78 per cent of the
grains and 97 per cent of the total starch in 2 minutes ; in
about 94 per cent of the grains and in over 99 per cent
of the total starch in 5 minutes. (Chart D 600.)

The hilum usually becomes distinct, and no bubble
formation is noted. If fissures exist at the hilum or
elsewhere in the grain they widen and deepen, and in
the compound grains sometimes reach the capsule but
do not break it. The lamellae are not so distinct as in
M. vexillaria and do not, in every grain, remain distinct
throughout the reaction. Gelatinization, as in M . vexil-
laria, begins at the hilum, and the progress is very
similar to that in M. vexillaria, except that the whole
interior of the grain, excepting 2 or 3 lamellae at the
margin, becomes coarsely granular, and the lamellar
structure in the marginal hand is not nearly so distinct.
The gelatinized grains are thicker walled than in M.

vexillaria, and later become thin-walled and are more
distorted than in this starch.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and in over 99 per
cent of the total starch in 1 minute ; complete gelatiniza-
tion of all the grains (100 per cent) occurs in 5 minutes.
(Chart D601.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in about 50 per
cent of the entire number of grains and 75 per cent of
the total starch in 5 minutes ; in about 60 per cent of the
grains and 85 per cent of the total starch in 15 minutes;
in about 77 per cent of the grains and 90 per cent of the
total starch in 30 minutes ; in about 80 per cent of the
grains and 92 per cent of the total starch in 45 minutes ;
in about 82 per cent of the grains and 95 per cent of the
total starch in 60 minutes. (Chart D 602.)

The hilum becomes as distinct as in M. vexillaria, but
the lamella? are not so distinct. Gelatinization as in M.
vexillaria begins at the hilum and the progress is much
the same as in those grains, except that granulation is
more extensive and the granules are not so fine, while
an indistinctly lamellated band often extends completely
around even those grains in which fissuration and granu-
lation have taken place. The gelatinized grains are
large, thin-walled, and more distorted than those of
M. vexillaria, and retain less resemblance to the form
of the untreated grain.

The reaction with potassium sulphocyanate begins im-
mediately. Complete gelatinization occurs in about 50
per cent of the entire number of grains and 85 per cent
of the total starch in 2 minutes; in about 70 per cent
of the grains and 89 per cent of the total starch in 5
minutes; in about 85 per cent of the grains and 95 per
cent of the total starch in 15 minutes; in about 90 per
cent of the grains and 98 per cent of the total starch in
30 minutes. (Chart D 603.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 36 per
cent of the entire number of grains and 72 per cent of the
total starch in 5 minutes; in about 54 per cent of the
grains and 84 per cent of the total starch in 15 minutes;
in about 54 per cent of the grains and 84 per cent of the
total starch in 15 minutes; in about 57 per cent of the
grains and 85 per cent of the total starch in 30 minutes ;
in about 63 per cent of the grains and 87 per cent of the
total starch in 45 minutes; in about 69 per cent of the
grains and 89 per cent of the total starch in 60 minutes.
(Chart D 604.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 57 per
cent of the entire number of grains and 87 per cent of the
total starch in 5 minutes; in about 78 per cent of the
grains and 92 per cent of the total starch in 15 minutes;
in about 90 per cent of the grains and 95 per cent of the
total starch in 30 minutes; little if any further advance
in 45 and 60 minutes, respectively. (Chart D 605.)

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 25 per
cent of the entire number of grains and 58 per cent of
the total starch in 5 minutes; in about 39 per cent of
the grains and 72 per cent of the total starch in 15
minutes; in about 47 per cent of the grains and 77 per

756

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

cent of the total starch in 30 minutes; in about 61 per
cent of the grains and 80 per cent of the total starch
in 45 minutes; in about G5 per cent of the grains and
83 per cent of the total starch in 60 minutes. (Chart
D 606.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 60 per
cent of the entire number of grains and 78 per cent of
the total starch in 5 minutes; in about 94 per cent of
the grains and 96 per cent of the total starch in 15
minutes. (Chart D 607.)

The hilum becomes as distinct as in M. vexillaria, but
a bubble is never observed to form there. The lamella
are not so distinct as in M. vexillaria, but may be ob-
served in most of the grains, and a broad band which is
not so refractive as in M. vexillaria is formed about the
margins of the grains. Gelatinization, differing from
M. vexillaria, usually begins at the proximal end, but
occasionally at the distal, and then at the proximal end,
as in M. vexillaria. Gelatinization progresses usually
rather less smoothly than in M. vexillaria, and the margin
is often the least resistant part as in those grains, and
the most resistant part is usually the inner part of the
grain just proximal to the distal margin. In those grains
which begin to gelatinize as do those of M . vexillaria, the
most resistant part is the inner part of the grain just
distal to the hilum. The gelatinized grains are larger,
the capsules are less thick, and they are more distorted
than those of M. vexillaria.

The reaction with calcium nitrate begins immediately.
Complete gelatinization occurs in about 33 per cent of
the entire number of grains and 82 per cent of the total
starch in 5 minutes ; in about 60 per cent of the grains
and 89 per cent of the total starch in 15 minutes; in
about 66 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 66 per cent of the
grains and 91 per cent of the total starch in 45 minutes;
in about 66 per cent of the grains and 92 per cent of the
total starch in GO minutes. (Chart D 608.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 47 per
cent of the entire number of grains and 77 per cent of
the total starch in 5 minutes ; in about 60 per cent of the
grains and 87 per cent of the total starch in 30 minutes ;
in about 73 per cent of the grains and 95 per cent of the
total starch in 45 minutes ; in about 80 per cent of the
grains and 96 per cent of the total starch in 60 minutes.
( Chart D 609.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 48 per
cent of the entire number of grains and 86 per cent of the
total starch in 5 minutes; in about 80 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in about 84 per cent of the grains and 96 per cent of the
total starch in 30 minutes. (Chart D 610.)

The reaction with cobalt, nitrate begins in a few
grains immediately. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 48
per cent of the total starch in 5 minutes; in about 20
per cent of the grains and 56 per cent of the total starch
in 15 minutes; in about 31 per cent of the grains and
62 per cent of the total starch in 30 minutes; in about
34 per cent of the grains and 64 per cent of the total

starch in 45 minutes ; in about 38 per cent of the grains
and 70 per cent of the total starch in 60 minutes. (Chart
D611.)

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in about 44 per cent of
the grains and 73 per cent of the total starch in 5 min-
utes ; in about 61 per cent of the grains and 83 per cent
of the total starch in 15 minutes; in about 75 per cent
of the grains and 90 per cent of the total starch in 30
minutes; in about 80 per cent of the grains and 95 per
cent of the total starch in 45 minutes ; little if any further
advance in 60 minutes. (Chart D 612.)-

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 16 per cent of the
entire number of grains and 52 per cent of the total
starch in 5 minutes; in about 24 per cent of the grains
and 64 per cent of the total starch in 15 minutes; in
about 30 per cent of the grains and 68 per cent of the
total starch in 30 minutes; in about 38 per cent of the
grains and 70 per cent of the total starch in 45 minutes ;
in about 44 per cent of the grains and 72 per cent of the
total starch in 60 minutes. (Chart D 613.)

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 2 per cent of the entire number of grains and 6
per cent of the total starch in 5 minutes ; in about 3 per
cent of the grains and 11 per cent of the total starch in 15
minutes ; in about 5 per cent of the grains and 15 per cent
of the total starch in 30 minutes ; in about 6 per cent of
the grains and 18 per cent of the total starch in 45 min-
utes; in about 10 per cent of the grains and 22 per cent
of the total starch in 60 minutes. (Chart D 614.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 15 per
cent of the entire number of grains and 42 per cent of the
total starch in 5 minutes; in about 29 per cent of the
grains and 53 per cent of the total starch in 15 minutes;
in about 36 per cent of the grains and 57 per cent of the
total starch in 30 minutes ; in about 42 per cent of the
grains and 60 per cent of the total starch in 45 minutes ;
in about the same of both the grains and total starch
in 60 minutes. (Chart D 615.)

MlLTONIA BLEUANA.
(Plate 24, fig. 141; Charts D 595 to D 615.)

HISTOI.OC.IC PROPERTIES.

In form the majority of grains are simple and iso-
lated, with the exception of a moderately large proportion
that appear in aggregates (somewhat larger than in both
parents), of from 2 to 14, occasionally 45, components;
the larger numbers in mosaic arrangement. Compound
grains of usually 2 to 3 components are more numerous
than in both parents. Well-defined pressure facets are
present as in both parents. The outline of the grain is
frequently irregular, which is due to the same causes as
noted for both parents, slightly less irregular than in
M. vexillaria and considerably less than in M. rcezlii.
The conspicuous forms of the isolated grains of the dis-
aggregate type are ovoid, sometimes squared at distal end,
round, pyriform, low and high triangular with rounded
angles and curved sides, and ellipsoidal. The additional
forms are elongated narrow ovoid, nearly round, oyster-
shell- and fresh-water-mussel-shell-shaped, and grains of
indefinite shape. The conspicuous forms in the isolated

MILTONIA.

757

grains of the aggregate type are dome-shaped with either
squared, diagonal, concave or irregular distal end;
polygonal; finger-shaped with concave distal end, and
bell-jar-shaped with either squared or concave distal end.
The conspicuous forms of aggregates are potato-shaped
(a mosaic of varying numbers of components), rounded
mosaic, doublets of about equal components, triplet in
linear arrangement (the central component the largest),
doublets and triplets consisting of 1 large component and
either 1 or 2 of moderate size located usually at the distal
end, rarely at the proximal. The grains are not usually
flattened, about as in M. vexillaria, the extension later-
ally by secondary lamella? being less frequent than in
M. roszlii. In form the grains of M. bleuana are closer to
those of M. vexillaria than to M. rcezlii.

The hilum when unfissured is more distinct than in
both parents; clefts appear with slightly less frequency
than in M. vexillaria, and are considerably less numerous
than in M. rcezlii. The hilum is often observed as either
a smalljlcnticularor round,uon-refractive to quite refrac-
tive spot, and is refractive with much more frequency
than in either parent. Either a small round or an
irregular cavity appears, more often than in both parents.
Clefts of a similar character to those of both parents are
present, being deeper but about as frequent as in M.
vexillaria, about as deep but not quite so often observed
as in M. rcezlii. The fissures which leave the hilum are
about the same as in M. vexillaria, they appear with less
frequency, especially the median longitudinal one, than in
M. rcezlii. The eccentricity varies from 0.61 to 0.1,
commonly 0.33 to 0.2, of the longitudinal axis, nearly
the same as in M. rcezlii and less than in M. vexillaria.
In' the character of the hilum M. bleuana is closer to M.
vexillaria, but in degree of eccentricity it is much closer
to M. rcezlii.

The lamella are more frequently demonstrable than
in both parents. The lamellae of the primary set have,
in general, the same characteristics and arrangement as
noted for both parents. The border with laterally ex-
tended distal corners inclosing an ellipsoidal grain is
somewhat more frequently observed than in M. vexillaria,
but considerably less frequently than in M. rcezlii. There
is some variation in the direction of groups of lamella?,
probably due to a shifting of the longitudinal axis, more
than in M. vexillaria, but considerably less varied than in
M. rcezlii. A definite secondary set of lamella? are some-
what more frequent than in M. vexillaria, but much less
than in M. rcezlii. A variation is seen in the direction of
groups of lamella;, usually only 3 as in M. vexillaria, but
occurring with more frequency than in M. vexillaria; a
variation in character of the groups is less frequently
well marked and they are considerably less often observed
than in M. rcezlii. In the character of the lamella? M.
bleuana is closer to M. vexillaria than to M. roszlii.

The size of the grains varies from the small which
are about 5 by 4/*, to the larger which are about 50 by
26/t, commonly about 32 by 28/t, in length and breadth.
The grains of M. bleuana are larger than those of either
parent, but are closer to M. rcezlii than to M. vexillaria.

POLABISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric, a
smaller proportion of the ecentric than in M. vexillaria
making the mean not quite so eccentric, a larger propor-

tion of the quite eccentric than in M. roszlii, hence the
mean is more eccentric than in M. rcezlii. The figure
is slightly less clean-cut than in M . vexillaria, but more
than in M . rcezlii. The lines are generally fine though
somewhat more frequently coarse than in M. vexillaria,
but not so often as in M. rcezlii. The lines usually cross
either at right angles or obliquely, but when coarse may
occasionally be arranged in a median line with bisected
ends, the former as in botli parents, but the latter was
never noted when the medium line is fine or as fine as
sometimes found in M. vexillaria and more frequently in
M. rcezlii. The lines are generally straight, often with
broadening towards the margin, but may be bent and
bisected, less frequently bent, but with more bisection
than in both parents. More double and multiple figures
than in both parents.

The degree of polarization is high to very high (value
88 ) , with more of the latter than in either parent, hence
making the mean higher. A variation in the same aspect
of a grain is not usually present, less than in both parents.

With seleniie the quadrants are usually sharply de-
fined, slightly less often than in M. vexillaria, but found
much more frequently than in both parents. They are
often unequal and slightly irregular, but more frequently
equal and regular than in both parents. The colors are
generally pure ; the impurity when present is usually in-
dicated by a greenish tinge to both colors ; the colors are
more frequently pure than in both parents.

In degree of polarization, character of the figure, and
appearances with selenite M. bleuana is closer to M.
vexillaria than to M. rcezlii.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate blue-violet (value 55), which is the same as
in M . vexillaria, but a little deeper and less violet than
in M. rcezlii; the color deepens rapidly, becoming moder-
ately deep to deep and more 'bluish in tint; there is
more variation with the mean scarcely so bluish nor so
deep as in M . vexillaria, but less variation, with the mean
more bluish and deeper than in M. rcezlii. With 0.125
per cent Lugol's solution the grains color a light blue-
violet which is at first the same tint as in M. vexillaria but
slightly darker and more bluish than in M. rcezlii; the
color deepens with much variation, with the mean lighter
and less bluish than in M. vexillaria; the tint is the same
but with a little more variation, with the mean slightly
darker than in M. roszlii. After heating in water until
all the grains are gelatinized and then adding 2 per cent
Lugol's solution, the gelatinized grains color moderately
to moderately deep indigo-blue, rarely with reddish tint,
a little lighter than in M. vexillaria and considerably
lighter than in M. rcezlii, fewer grains with reddish tint ;
and the solution is deeper than in both parents. If the
preparation is boiled for 2 minutes and then treated with
an excess of 2 per cent Lugol's solution, the grain-resi-
dues, which are somewhat more numerous than in both
parents, color a light to moderate blue, all with reddish
tint, lighter than in both parents ; the capsules, which are
much more frequently ruptured than in both parents,
generally color a light to moderately deep reddish-helio-
trope or amethyst, occasionally a light to deep old-rose,
lighter and considerably less reddish than in M. vexil-

758

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

laria, nearer the tint though slightly less reddish and
considerably lighter than in M. rcezlii. The solution is
very deep, deeper than in both parents. In the reactions
with iodine M. bleuana is closer to M. vexillaria than to

M. rcezlii.

ANILINE REACTIONS.

With gentian violet the grains color very lightly at
once, and in half an hour most of them become a moder-
ate, with rare grains a moderately deep, violet (value
47) ; a trifle lighter and more of a bluish violet than in
M. vexillaria, and decidedly lighter than in M. roszlii.
The deeper staining of the one lamella and the lighter
marginal or distal border is somewhat more noticeable
than in both parents.

With safranin the grains color very lightly at once
(lighter than in both parents), and in 30 minutes they
become moderate to moderately deep (value 55), the
same as in M . vexillaria, but considerably lighter than in
M. rcezlii. The staining of the one lamella and regions
of the grain are the same as with gentian violet.

In the reactions with aniline stains M. bleuana is
closer to M. vexillaria than to M . rcezlii.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
is at 69° to 71° C., and of all but rare resistant grains at
72° to 74° C., mean 73° C. The mesial portion of the
grains of this species is gelatinized at a lower temperature
than a few of the marginal lamella as in both parents;
this central part of practically all the grains being gela-
tinized at 64° to 66° C., mean 65° C. The temperature
of gelatinization of M. bleuana is lower than that of
either parent, and is closer to M. vexillaria than to M .
rcezlii.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 45 per cent of
the entire number of grains and 62 per cent of the total
starch in 5 minutes ; in about 72 per cent of the grains
and 81 per cent of the total starch in 15 minutes; in
about 90 per cent of the grains and 95 per cent of the
total starch in 30 minutes; in about 95 per cent of the
grains and 97 per cent of the total starch in 45 minutes ;
little if any further change in 60 minutes. (Chart
D595.)

The hilum is distinct as in M. vexillaria, and a bubble
is much more frequently formed there than in either
parent. The lamellae are, usually, distinct at first, and
later obscured as in M. vexillaria, but in some grains they
are never observed as in M. rcezlii. A refractive space
which is even broader and more refractive than in M.
vexillaria is formed at the distal margin. Gelatinization
begins usually at the distal margin as in M . vexillaria, but
this is not so frequently followed by gelatinization of the
proximal end as in that grain. The other methods ob-
served in M. rcezlii are not noted here. The progress
of gelatinization is the same as in M. vexillaria except
that it is smoother and more even and the marginal
starch does not appear to be so much less resistant than
in the parents. The gelatinized grains are very large and
even less distorted than in M. vexillaria and retain more
of the form of the untreated grain. In this reaction
M. bleuana shows qualitatively a closer resemblance to
M. vexillaria than to M. rcezlii.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 15 per cent of
the grains and 63 per cent of the total starch in 5 min-
utes ; in about 49 per cent of the grains and 90 per cent
of the total starch in 15 minutes; in about 95 per cent of
the total starch in 25 minutes; in about 80 per cent of
the grains and 97 per cent of the total starch in 30 min-
utes; in about 97 per cent of the grains and in over 99
per cent of the total starch in 45 minutes. (Chart
D596.)

The hilum becomes as distinct as in the parents, and
the lamcllas are not so distinct as in M. vexillaria, but
more distinct than in M. rcezlii. Gelatinization begins at
the hilum as in the parents, and a few grains are noted
which are divided into several pieces by fissures as in M.
roszlii. The progress of gelatinization is the same as in
M. vexillaria, except that there are more and coarser gran-
ules formed immediately about the hilum, but not so
many as in M. rcezlii, and solution of the capsule occurs
at the proximal end as often as in M. roszlii. In this
reaction M. bleuana shows qualitatively a slightly closer
relationship to M. vexillaria than to M. roszlii.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 25 per cent of the
grains and 63 per cent of the total starch in 5 minutes ;
in about 50 per cent of the grains and 82 per cent of the
total starch in 15 minutes; in about 77 per cent of the
grains and 96 per cent of the total starch in 30 minutes ;
in about 85 per cent of the grains and 97 per cent of the
total starch in 45 minutes ; in about 95 per cent of the
grains and 99 per cent of the total starch in 60 minutes.
(Chart D 597.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 97 per cent of the total
starch in 1 minute; in about 93 per cent of the grains
and 99 per cent of the total starch in 2 minutes ; in about
97 per cent of the grains and in over 99 per cent of the
total starch in 5 minutes ; in over 99 per cent of both the
grains and total starch in 15 minutes. (Chart D 598.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 98 per cent of the
entire number of grains and 99 per cent of the total
starch in 1 minute ; in all but the margin of rare grains
and in about 99 per cent of the grains and in over 99
per cent of the total starch in 1 minute and 45 seconds ;
complete gelatinization (100 per cent) in 2 minutes and
15 seconds. (Chart D 599.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 98 per
cent of the grains and in over 99 per cent of the total
starch in 1 minute ; in all but parts of very rare grains,
and in over 99 per cent of both the entire number of
grains and total starch in 2 minutes. (Chart D 600.)

The hilum becomes distinct as in M. vexillaria, and
a bubble is formed there much more frequently. The
lamellEe are not quite so distinct as in M. vexillaria, but
more distinct than in M. rcezlii. Gelatinization begins
at the hilum as in the parents, and the progress of gela-
tinization is much the same as in M. vexillaria except
that the striae are not so coarse and distinct, nor is the
lamellar structure of the marginal band so obvious as
in those grains. The gelatinized grains are large, tliin-

MILTONIA.

759

walled, and as distorted as in M. vexillaria. In this
reaction M. bleuana shows qualitatively a closer relation-
ship to If. vexillaria than to M. rcezlii.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in aboxit 97 per
cent of the entire number of grains and in over 99 per
cent of the total starch in 1 minute ; in about 98 per cent
of the grains and in over 99 per cent of the total starch
in 5 minutes; about the same in 10 minutes; complete
gelatinization (100 per cent) occurs in all grains in 15
minutes. (Chart D 601.)

The reaction with potassium iodide begins imme-
diately. Complete gelatinization occurs in 54 per cent
of the entire number of grains and 93 per cent of the
total starch in 5 minutes; in about 95 per cent of the
total starch in 10 minutes; in about 90 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about 95 per cent of the grains and in over 99 per cent
of the total starch in 30 minutes. (Chart D 602.)

The hilum and lamella? are as distinct as in M. vexil-
laria. Gelatinization begins at the hilum as in both
parents, and the process is the same as described under
M. vexillaria, except that granulation is more extensive
but not so extensive as in M. rcezlii. The gelatinized
grains are large and thin-walled and somewhat more dis-
torted than those of M. vexillaria, but not so much as in
M. rcezlii. In this reaction M. bleuana shows qualita-
tively a closer relationship to M. vexillaria than to If.
rcezlii.

The reaction with potassium sidphocyanate begins
immediately. Complete gelatinization occurs in about
87 per cent of the entire number of grains and 98 per cent
of the total starch in 2 minutes ; in about 95 per cent of
the grains and 99 per cent of the total starch in 5 min-
utes. (Chart D 603.)

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in about 87 per
cent of the entire number of grains and 96 per cent of
the total starch in 5 minutes; in about 93 per cent of the
grains and 98 per cent of the total starch in 15 minutes;
in about the same percentage of the grains and 99 per cent
of the total starch in 30 minutes; little if any further
change in 45 and 60 minutes. (Chart D 604.)

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in about 93 per
cent of the entire number of grains and 98 per cent of
the total starch in 5 minutes ; in more than 99 per cent
of both the grains and total starch in 15 minutes. (Chart
D605.)

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 82 per
cent of the entire number of grains and 95 per cent of the
total starch in 5 minutes; in about 93 per cent of the
grains and 99 per cent of the total starch in 15 minutes ;
in about 99 per cent of the grains and in over 99 per cent
of the total starch in 30 minutes. (Chart D 606.)

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 78 per
cent of the entire number of grains and 86 per cent of
the total starch in 5 minutes ; in about 95 per cent of the
total starch in 10 minutes; in more than 99 per cent of
both the grains and total starch in 15 minutes. (Chart
D 607.)

The hilum is as distinct as in M. vexillaria, except that
a bubble is much more often formed there. The lamellae
are not quite so distinct as in M. vexillaria, but more
distinct than in M. rcezlii, and a broad band which is as
refractive as in M. vexillaria is formed about the margins
of the grains. Gelatinization as in M. vexillaria begins
at the distal end in most grains, and in some grains the
proximal end is affected immediately afterwards, but not
so frequently as in M. vexillaria, more frequently than in
M. rcezlii. Gelatinization progresses as in M . vexillaria,
except that the most resistant part of the grain is more
frequently at the proximal end instead of just distal to
the hilum. The gelatinized grains are large, rather thick-
walled, and very much distorted as in M. vexillaria. In
this reaction M. 'bleuana, shows qualitatively a closer rela-
tionship to M. vexillaria than to M. rcezlii.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in about 78 per
cent of the entire number of grains and 97 per cent of
the total starch in 5 minutes ; in about 88 per cent of the
grains and 99 per cent of the total starch in 15 minutes ;
in about 95 per cent of the grains and in more than 99
per cent of the total starch in 30 minutes ; little if any
further advance in 45 and 60 minutes, respectively.
( Chart D 608.)

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 95 per cent of the
total starch in 5 minutes; in about 90 per cent of the
grains and 99 per cent of the total starch in 15 minutes ;
in about 93 per cent of the grains and in over 99 per cent
of the total starch in 45 minutes ; in about 99 per cent
of the grains and in over 99 per cent of the total starch
in 60 minutes. (Chart D 609.)

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in about 94 per
cent of the entire number of grains and in more than
99 per cent of the total starch in 5 minutes. (Chart
D610.)

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 27 per cent
of the grains and 67 per cent of the total starch in 5
minutes ; in about 54 per cent of the grains and 81 per
cent of the total starch in 15 minutes; in about 63 per
cent of the grains and 89 per cent of the total starch in
30 minutes ; in about 72 per cent of the grains and 90 per
cent of the total starch in 45 minutes; in about 77 per
cent of the grains and 99 per cent of the total starch in
60 minutes. (Chart D 611.)

The reaction wit/i. copper nitrate begins immediately.
Complete gelatinization occurs in about 84 per cent of the
grains and 98 per cent of the total starch in 5 minutes ;
in about 95 per cent of the grains and in over 99 percent
of the total starch in 15 minutes; rare scattered grains
and parts of the margin of grains remain ungelatinized ;
over 99 per cent of both the grains and total starch in 30,
45, and 60 minutes, respectively. (Chart D 612.)

The reaction with cupric chloride begins immediately.
Complete gelatinization occurs in about 60 per cent of
the grains and 81 per cent of the total starch in 5 min-
utes ; in about 72 per cent of the grains and 90 per cent
of the total starch in 15 minutes; in about 85 per cent
of the grains and 95 per cent of the total starch in 30

760

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

minutes; in about 88 per cent of the grains and 97 per
cent of the total starch in 45 minutes; in about 93 per
cent of the grains and 99 per cent of the total starch in
60 minutes. (Chart D 613.)

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 0.5 per cent of the grains and 10 per cent of the
total starch in 5 minutes; in about 5 per cent of the
grains and 20 per cent of the total starch in 15 minutes;
in about 7 per cent of the grains and 25 per cent of the
total starch in 30 minutes; in about 10 per cent of the
grains and 30 per cent of the total starch in 45 minutes ;

in about 16 per cent of the grains and 33 per cent of the
total starch in 60 minutes. (Chart D 614.)

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 45 per
cent of the entire number of grains and 75 per cent
of the total starch in 5 minutes ; in about 75 per cent of
the grains and 90 per cent of the total starch in 15
minutes; in about 82 per cent of the grains and 97 per
cent of the total starch in 30 minutes; in about 85 per
cent of the grains and 98 per cent of the total starch in
45 minutes; in about the same percentage of both the
grains and total starch in 60 minutes. (Chart D 615.)

16. CYMBIDIUM.

This genus of tropical, terrestrial orchids includes
about 30 species. There are only a few varieties and
hybrids. Starches from the pseudobulbs of the following
parent-stocks and hybrid-stocks were studied :

44. C. lowianum Reichb. f. (seed parent), C. eburneum Lindl.
(pollen parent), and C. eburneo-lowianum (hybrid).

The specimens were obtained from Sander and Sons,
St. Albans, England.

44. STAKCHES OF CYMBIDIUM LOWIANUM, C.
EBURNEUM, AND C. EBUBNEO-LOWIANUM.

CYMBIDIUM LOWIANUM (SEED PARENT).

(Plate 24, fig. 142; Charts D 616 to D 618.)

HISTOLOGIC PBOPEUTIES.

In form the grains are usually simple and isolated,
with the exception of a moderately small number which
appear in aggregates consisting of from 2 to 8 compo-
nents. Compound grains, usually consisting of 2 com-
ponents, are rarely observed. The majority of isolated
grains seem to have arisen and continued to exist as
such, and may be distinguished tentatively as a disaggre-
gate type; but a moderately large proportion are sepa-
rated components of aggregates, and hence may be
referred to as an aggregate type. Well-marked pressure
facets are present on the separated grains. The surface
is usually regular. Irregularities may occur which are
due chiefly to a shifting of the longitudinal axis; to a
broad rounded swelling at one side that is apparently
formed by a secondary set of lamella? ; to a small concave
depression, probably a pressure facet, which may appear
at indefinite points on the surface; to a flattening of one
side of the grain ; and to slight irregular prolongations
at the corners of pressure facets. The conspicuous forms
among the isolated grains of the disaggregate type are
ovoid, ellipsoidal, pyriform, nearly round, club-shaped,
and rounded triangular. The conspicuous forms among
the isolated grains of the aggregate type are high and
low dome-shaped with squared, pointed or diagonal distal
end; bell-jar shape, polygonal, finger-shaped, and ovoid
with concave distal end. Very rare large isolated grains
of the disaggregate type are scattered amongst those
already noted. They are usually either ovoid or pyriform
in shape. The conspicuous forms among the aggregates
are mosaics of from 5 to 8 components ; doublets of equal
and unequal components ; triplets and quadruplets more
often of compact but sometimes of linear arrangement.
The grains are not, as a rule, flattened.

The hilum is usually demonstrable as a round or
lenticular spot, which is usually non-refractive and but
slightly refractive in a few grains. A small rounded or
somewhat irregular cavity is sometimes found. Fissures
are not usually present either at or proceeding from the
hilum. The position of the hilum varies from centric to
quite eccentric, the range of eccentricity being usually
from 0.42 to 0.14, more often 0.25 to 0.15, of the longi-
tudinal axis.

The lamellce are frequently not distinct, and can be
determined on a minority of the grains. When demon-
strable they appear as moderately fine, circular or lenticu-
lar rings when located near the hilum, but when a short
distance outward they assume the form of the grain. One
lamella placed at varying distances from the hilum is
more distinct than the others. A moderately refractive
border in which the lamellae are not demonstrable is
occasionally observed; and a swelling located at right
angle to the primary lamellae appears to consist of a
secondary set of lamella?. On the larger grains 12 to 16,
more often 14, can be counted.

The size of the grain varies from the small isolated
disaggregate grains which are 3 by 2/t, to the larger iso-
lated disaggregate grains which are 28 by 18/j,, in length
and breadth ; the common size is about 20 by 14/A. The
isolated aggregates vary from about 5 by 4/j, to 20 by 16/*,
commonly about 12 by 11/t.

POLARISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric, the
latter in the majority of the grains. The lines in most
of the grains intersect obliquely ; they are fine and usually
straight, often broadening towards the margin in the
larger grains. Double and multiple figures are observed.

Th*e degree of polarization is high (value 80). There
is very little variation in the different grains, and prac-
tically no variation in a given aspect of a grain.

With sclenite the quadrants are sharply defined;
usually slightly to quite unequal in size, and more often
regular in form, sometimes somewhat irregular. The
colors are generally pure.

IODINE REACTIONS.

With 0.25 per cent LugoPs solution the grains color
a moderate blue-violet (value 50), which deepens some-
what rapidly to a considerably darker color having a
more bluish tint. With 0.125 per cent Lugol's solution
the grains color a light blue-violet, which deepens some-
what rapidly to moderate, with a slightly more bluish
tint. After heating in water until all the grains are

CYMBIDIUM.

761

gelatinized and then adding 2 per cent Lugol's solution,
most of the grains color a moderate blue with a reddish
tint, and the solution colors a moderate to deep indigo-
blue. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solu-
tion, the grain-residues become a deep blue with reddish
tint, and most of the capsules a light brick-red, and a
few wine-red ; the solution colors very deep blue. After
boiling there are very few grain-residues, but there are
many capsules.

ANILINE REACTIONS.

With gentian violet most of the grains immediately
color lightly, a few moderately. In 30 minutes they stain
a moderate to moderately deep violet (value 55) with a
larger proportion of the former depth.

With safranin the grains immediately color light to
moderate. In 30 minutes most of them appear moder-
ately stained, with a few moderately deep (value 52).

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 58°
to 60° C., and of all at 62° to 63° C., mean 62.5° C. The
very small isolated grains and the rare quite large isolated
grains are the most resistant.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 85 per cent of
the entire number of grains and 90 per cent of the total
starch in 2 minutes ; in about 93 per cent of the grains
and 95 per cent of the total starch in 3 minutes; in more
than 99 per cent of the grains and total starch in 5
minutes. (Chart D 616.)

The hilum rapidly becomes very distinct, and a bubble
usually is formed there which remains enlarged until the
process of gelatinization has reached the hilum. The
lamella? slowly become distinct, especially in the more
resistant grains, but just before they are gelatinized they
become indistinct, as the starch comprising them becomes
finely granular. A refractive band is formed about the
margin of the more resistant grains and becomes very
broad, receding as gelatinization advances from the mar-
gin inward. Gelatinization always begins at the distal
end and, if there are pressure facets, at the sharp corners.
This is followed by gelatinization of the marginal starch
at the sides, or, rarely, at the proximal end. Gela-
tinization progresses much more rapidly over the surface
than the interior of the grain, and there is frequently
a resistant central core left when all the rest is gelatinous,
but this also becomes gelatinous in time. When the hilum
is reached the bubble, which is usually present, swells sud-
denly, and is sometimes separated into two or three bub-
- bles, which then shrinks and disappears. The most re-
sistant starch is either in a central core as noted, or else
just distal or just proximal to the hilum. The gela-
tinized grains are large and somewhat distorted, but
retain some of the form of the untreated grain.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 90 per cent of the
entire number of grains and 98 per cent of the total starch
in 2 minutes ; in over 99 per cent of both the grains and
total starch in 5 minutes.

The hilum becomes distinct and the lamellae are dis-
tinct at first but later become obscured. Gelatinization
25

begins at the hilum, which enlarges somewhat, and the
grain becomes divided by fine strise radiating from the
hilum, while a few rather small granules are formed by
the extension of 2 or 3 fissures from the hilum into the
surrounding starch. The hilum then continues to en-
large and the grain to swell, and the more resistant starch
is pushed to the margin where it forms a smooth non-
striated, non-lamellated baud. This band becomes nar-
rower and more and more nearly transparent until it
and the capsule are dissolved at one point and the semi-
fluid gelatinous mass in the interior flows out and is
dissolved while the capsule collapses and is finally also
dissolved, a few granules and shreds of capsular starch
persisting for some time after the rest has been dissolved.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 87 per cent of the
entire number of grains and 98 per cent of the total starch
in 5 minutes; in about 98 per cent of the grains and
over 99 per cent of the total starch in 15 minutes. (Chart
D617.)

The reaction with nitric acid begins immediately;
nearly all the grains are gelatinized in 15 seconds; all in
30 seconds, but rare resistant grains which take from 2
to 3 minutes for the completion of the reaction. The
reaction is so rapid that all the details can not be satis-
factorily determined. The hilum swells, and rarely fis-
sures are observed passing from it; during the process
an invagination occurs at one or more points. The
gelatinized grains are much swollen and distorted so that
they do not resemble the form of the untreated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization (100 per cent) of all the grains
occurs in 15 seconds.

The reaction with hydrochloric acid begins imme-
diately and gelatinization is practically instantaneous;
complete gelatinization of all grains occurs in 10 seconds
or earlier. The reaction is so rapid that the minute steps
of the process can not be studied. The gelatinized grains
are much swollen and considerably distorted, the latter
markedly so at the distal margin ; the capsule at the proxi-
mal end and sides is thicker and often quite refractive.
This capsule gradually becomes less distinct until it is
dissolved in all but rare grains in 30 minutes.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization of all the grains occurs
in 10 seconds. Since gejatinization is complete when the
slide is placed under observation, the process may be
instantaneous. The reaction is so rapid that the details
can not be satisfactorily demonstrated. The gelatinized
grains are much swollen and considerably distorted at
the distal margin.

The reaction with potassium iodide begins imme-
diately, all but a few resistant grains being gelatinized
in 15 seconds. The reaction is completed in 30 seconds,
with the exception of rare scattered separated grains,
which are gelatinized in 1 minute. The reaction is so
rapid that no details can be made out. The gelatinized
grains are swollen and considerably distorted, so that
they do not resemble the shape of the untreated grain.

The reaction with potassium sulphocyanate begins im-
mediately ; nearly all the grains are gelatinized in 5 sec-
onds, all in 10 seconds. The reaction is so rapid, that
no details of the process, can be determined. The gela-

762

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

tinized grains are much swollen and distorted, so that
they do not resemble the form of the untreated grain.

The reaction with potassium sulphide is instanta-
neous ; no details of the reaction can be determined. The
gelatinized grains are much swollen and distorted, so
that they do not resemble the untreated grain.

The reaction with sodium hydroxide begins imme-
diately; all the grains are gelatinized in 10 seconds. The
reaction is so rapid that the minute steps can not be
studied. The gelatinized grains are much swollen and
distorted so that they usually do not resemble the form
of the untreated grains.

The reaction with sodium sulphide begins immedi-
ately; many are gelatinized in 5 seconds; all in 10
seconds. The reaction is so very rapid that the minute
steps of the process can not be determined. The gela-
tinized grains are swollen and much distorted so that
they do not resemble the form of the untreated grain.

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs in about 88 per
cent of the entire number of grains and 89 per cent of
the total starch in 1 minute; in about 98 per cent of
the grains and 99 per cent of the total starch in 2
minutes.

The hilum is very distinct and a bubble is usually
formed there. The lamellae are at first distinct, but later
become obscured. A narrow, refractive band is formed,
quickly, about the margin of the grains before gelatiniza-
tion begins and remains there as gelatinization proceeds.
Gelatinization begins at the distal margin, and is pre-
ceded by a pitted appearance of the starch at the distal
end. From here it proceeds rapidly and smoothly toward
the proximal end until the hilum is reached. There the
bubble enlarges, then shrinks and disappears, and the
hilum in enlarging splits the remaining ungelatinized
material at the proximal end into 2 or 3 pieces which
rapidly gelatinize. The last to gelatinize are the pieces
at the sides. The gelatinized grains are large and much
distorted at the distal end but not at the proximal end,
and so they retain some of the form of the untreated
grain.

The reaction with calcium nitrate begins imme-
diately. Complete gelatinization occurs in all but rare
grains in 15 seconds and in 100 per cent of both the grains
and total starch in 30 seconds.

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 96 per cent of
the total starch in 30 seconds; in 100 per cent of both
the grains and total starch in 1 minute.

The reaction with strontium nitrate begins imme-
diately. Complete gelatinization occurs in all but a few
grains in 15 seconds, all in 30 seconds.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in over 99 per cent of
both the grains and total starch in 45 seconds, and in
100 per cent of both the grains and total starch in 2
minutes.

The reaction with copper nitrate begins immedi-
atly. Complete gelatinization occurs in nearly all the
grains in 15 seconds, and in all grains (100 per cent of
both the grains and total starch) in 30 seconds.

The reaction with cupric chloride begins immedi-
ately. Complete gelatinization occurs in about 95 per

cent of the entire number of grains and 98 per cent of the
total starch in 30 seconds; and in all but rare smaller
grains and parts of the grains and margin of larger
grains are gelatinized— over 99 per cent of both the
grains and total starch in 1 minute.

The reaction with barium chloride begins immedi-
ately. Complete gelatinization occurs in about 85 per
cent of the entire number of grains and 97 per cent of
the total starch in 5 minutes ; in about 93 per cent of the
grains and 99 per cent of the total starch in 15 minutes;
in about 95 per cent of the grains and 99 per cent of the
total starch in 30 minutes; in about 97 per cent of the
grains and 99 per cent of the total starch in 45 minutes ;
in about 98 per cent of the grains and over 99 per cent
of the total starch in 60 minutes. (Chart D 618.)

The hilum becomes distinct, and the lamellae are visi-
ble but not distinct. Gelatinization begins at the hilum,
which enlarges somewhat, and large branching fissures
extend from the hilum to the distal end, or to the margin,
if the distal end can not be determined on account of the
centric position of the hilum, and these widen as the
hilum swells, and divide much of the grain into coarse
granules which are soon gelatinized, the rest of the grain
is pushed to the margin and these form a lamellated
unstriated band which becomes thinner and more and
more nearly transparent until only the capsule remains.

The gelatinized grains are large and thin-walled and
somewhat distorted, but show some of the form of the
untreated grain.

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 98 per
cent of the entire number of grains and over 99 per cent
of the total starch in 1 minute; complete gelatinization
in all but very rare grains in 1 minute and 30 seconds;
and in all grains in 2 minutes.

The hilum becomes distinct, and the lamellns are at
first not distinct, but later become moderately distinct.
Gelatinization begins at the hilum, which enlarges, and
the starch immediately surrounding the hilum, in the
meantime, is divided into coarse granules by irregular
fissures proceeding from the hilum. As the hilum en-
larges, the grain enlarges also, and the more resistant
starch is pushed to the margin where it forms a lamel-
lated finely striated band, around the inner border of
which are the granules whose formation has been de-
scribed. This marginal band becomes gradually thinner
and more nearly transparent as the grain increases in
size until finally the thin capsule only is left, and the
granules gelatinize somewhat more slowly but finally also-
disappear. The gelatinized grains are large and some-
what distorted, but retain some resemblance to the form
of the untreated grain.

CYMBIDIUM EBURNEUM (POLLEN PARENT).

(Plate 24, fig. 143; Charts D 616 to D 618.)

HISTOMGIC PROPERTIES.

In form the grains are usually simple and isolated,
with the exception of a moderately small number which
appear in aggregates of from 2 to 10 components. Com-
pound grains of 2 components are rarely observed. The
majority of isolated grains are the separated components
of aggregates, and are somewhat greater in number than
in C. lowianum. A moderately large proportion of the
grains of the isolated disaggregate type are present, but

CYMBIDIUM.

763

somewhat less than in C. lowianum. Well-marked pres-
sure facets are present and are more numerous on the
separated grains than in C. lowianum. The surface of
the grains of the isolated disaggregate type is usually
regular, more often than in C. lowianum, but the same
irregularities were observed with the exception of the
broad rounded swelling at one side which probably con-
sists of a secondary set of lamellae. The conspicuous
forms among the grains of the isolated disaggregate types
are nearly round, round, ovoid, ellipsoidal, and pyriform.
The conspicuous forms of the separated grains are low
and high dome-shaped, usually with either a squared or
pointed distal end, bell- jar-shaped, polygonal and ovoid
with concave distal end. In addition a few much larger
grains of the isolated disaggregate type are scattered
among those already noted, and they are more numerous
and more varied in form than in C. lowianum; they have
various shapes such as broad and low triangular ellip-
soidal, nearly round and high triangular. The conspic-
uous forms of the aggregates are the same as in C.
lowianum, but the compactly arranged triplets and quad-
ruplets are more common ; the components of doublets are
more often of equal size, and the mosaics of from 5 to 10
components are more rounded in form, than in C. low-
ianum. The grains are not usually flattened.

The hilum is usually demonstrable and may appear
as a small, round or lenticular, non-refractive or slightly
refractive spot, as in G. lowianum; but generally either a
cavity or a cleft is found at the hilum, and much more
frequently than in C. lowianum. The cavity varies from
small to moderately large and rounded. The hilum
varies from centric to moderately eccentric. The range
of eccentricity is usually from 0.42 to 0.25, more often
from 0.42 to 0.33, of the longitudinal axis, less than in
C. loivianum. The fissures at the hilum are generally
arranged as follows: 1 short, transverse or diagonal; a
group forming a stellate figure, or one transverse that
is intersected by a diagonal longitudinal to form a cruci-
ate figure. The longitudinal fissures sometimes intersect
the hilum; also sometimes one of a pair of oblique fis-
sures ; and also the middle one of a group that extends
both distalward and proximalward ; but more frequently
the fissures emerge from the hilum and are directed
distalward. In dome-shaped grains there are 2 to 3
fissures proceeding from the hilum to the corners of the
pressure facets at the distal margin, depending upon
whether a squared or pointed distal end is present, etc.

The lamella are not usually demonstrable, much less
often than in C. lowianum. When apparent they are
found to be of the same character and arrangement as in
C. lowianum with the exception that no evidence was
noted of a secondary set placed at right angle to the pri-
mary set. Since7 the number can not be determined
throughout the whole grain, the entire number is prob-
lematical, but on the larger isolated grains in which most
of them are demonstrable, 8 to 10 may be counted,
probably less than in C. lowianum.

The size of the grains varies usually from the small
isolated disaggregate type, 3 by 2/*, to the larger grains
of this type which are 17 by 12/i, in length and breadth.
The common size is about 12 by 10/j. in length and
breadth. The isolated grains of the aggregate type vary
from the smaller which are 4 by 3/^, to the larger which

are 17 by 12/i, commonly 8 by 8/t, in length and breadth.
The grains are, on the whole, smaller than in C.
lowianum.

POLABISCOPIC PROPERTIES.

The figure varies from centric to rarely quite eccen-
tric, and is slightly eccentric in the majority of the
grains. It is not so eccentric as in C. lowianum. The
characters and the arrangements of the lines are about the
same as in C. lowianum. Double and multiple figures
are observed in about the same proportion as in C.
lowianum.

The degree of polarization is high (value 75), but
there is a greater variation among the different grains,
some being moderately high, thus making the mean some-
what lower than in C. lowianum.

With selenite the quadrants are sharply defined as in
C. lowianum. They are usually less unequal in size than
in C. lowianum, but of about the same degree of regu-
larity. The colors are pure in most of the grains, but the
yellow is less often pure than in C. lowianum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate reddish-violet (value 45), slightly lighter and
considerably more reddish than in C. lowianum. They
deepen about as rapidly, but do not reach quite so great
a depth, and they remain more reddish than in C. low-
ianum. With 0.125 per cent Lugol's solution, the grains
color a light reddish-violet which deepens somewhat
rapidly to a moderate reddish-violet, the color both im-
mediately and later being slightly lighter and consider-
ably redder than in C. lowianum. After heating in
water until all the grains are gelatinized and then adding
a 2 per cent Lugol's solution, most of the grains become
a deep dull blue, and a few of a moderate blue, but all
with reddish tint; the mean coloration is deeper with
less of a reddish tint than in C. lowianum. The solution
is a deep purplish-blue, deeper and more reddish than in
C. lowianum. If the preparation is boiled for 2 min-
utes and then treated with an excess of 2 per cent Lugol's
solution, most of the grain-residues color a moderate blue,
a few a deep blue, all with reddish tint; most of the
capsules color a deep reddish-heliotrope, a few being
wine-red. The grain-residues are lighter and far more
numerous, the capsules are colored deeper but are much
less reddish in tint, and the solution is slightly lighter
in color than in C. lowianum.

ANILINE REACTIONS.

With gentian violet the grains immediately color
lightly to moderate, a larger number of the latter than in
C. lowianum, so that the mean reaction is somewhat
deeper. In 30 minutes they vary from light to moder-
ately deep, the majority being moderate (value 57).
There is greater variation among the grains, but more
of the moderately deep, and hence the mean reaction is
slightly deeper than in C. lowianum.

With safranin the grains immediately color light to
moderate, with a larger number of the former color ; the
mean is slightly deeper than in C. lowianum. In 30
minutes the majority are colored moderately, a minority
moderately deeply colored (value 55), a larger number
of the latter than in C. lowianum, and hence the mean
coloration is slightly deeper.

764

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

TEMPERATURE REACTIONS.

The temperature of gelatinization of the majority
of the grains is 58° to 59.5° C., and of all but rare re-
sistant grains is 65° to 66.5° C., mean 65.75° C. The
most resistant grains are the very small and the rare
scattered quite large isolated grains of the disaggregate
type. A larger number of both are present than in
C. lowianum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 90 per
cent of the entire number of grains and 92 per cent of the
total starch in 2 minutes; in about 95 per cent of the
grains and 97 per cent of the total starch in 3 minutes ;
in over 99 per cent of the grains and total starch in 5
minutes. (Chart D 616.)

The hilum becomes very distinct, and a bubble is
rarely formed there. The lamellae become distinct in the
more resistant grains, but just before they are gelatinized
they become indistinct as the starch composing them be-
comes finely granular. A refractive band is formed about
the margin of the more resistant grains and recedes
inward as gelatinization progresses. Gelatinization be-
gins always at the distal margin, and occasionally this is
followed immediately by gelatinization of the proximal
margin. Gelatinization progresses from these initial
points as in C. lowianum, the most resistant starch, how-
ever, being always just distal to the hilum and never in
a central core. The gelatinized grains are moderately
large and not much distorted, and retain more of the
forms of the untreated grains than do those of C.
lowianum.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 77 per cent of
the entire number of grains and 97 per cent of the total
starch in 2 minutes; in about 96 per cent of the grains
and 99 per cent of the total starch in 5 minutes.

The hilum is not so distinct as in C. lowianum and
the lamellae are usually not visible. Gelatinization as in
C. lowianum begins at the hilum and is the same as in
those grains except that no granules are formed of the
starch near the hilum and the grain is at no time ob-
served to be covered by fine striae. Dissolution of the
capsule takes place somewhat more rapidly than in C.
lowianum.

The reaction with pyrogallic acid begins immediately.
Complete gelatinization occurs in about 69 per cent of
the grains and 95 per cent of the total starch in 5 min-
utes ; in about 94 per cent of the grains and 99 per cent
of the total starch in 15 minutes ; in about 97 per cent
of the grains and over 99 per cent of the total starch in
30 minutes; little if any further advance in 45 and 60
minutes, respectively. (Chart D 617.)

The reaction with nitric acid begins immediately;
nearly all the grains are gelatinizd in 15 seconds; all but
rare resistant ones in 45 seconds; these may resist the
reaction for from 3 to 6 minutes.

The margin is the most resistant part of the grains,
especially the margin in the separated components of
aggregates which are much more numerous than in C.
lowianum. The reaction is qualitatively about the same
as in C. lowianum, the process is so rapid that no minute
differences in detail can be detected, with the exception

that invagination does not usually accompany the reac-
tion. The gelatinized grains are swollen but not usually
distorted, much less than in C. lowianum. The wall
of the gelatinized grain is thicker than in C. lowianum.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in all but rare grains, and
over 99 per cent of both grains and total starch in 15
seconds; in all grains (100 per cent) in 25 seconds.

The reaction with hydrochloric acid begins imme-
diately, all but a few grains are completely gelatinized
in 10 seconds, all in 15 seconds. The reaction is so
rapid that the minute steps can not be studied as in
C. lowianum.

The gelatinized grains are swollen but many are
not distorted and others show but slight distortion, less
distortion than in C. lowianum. The capsule is thicker
and more refractive as well as much more resistant than
in C. lowianum since it remains undissolved in many
grains in 45 minutes, but in 60 minutes the capsule of all
but rare grains passes into solution.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization of all grains occurs in
10 seconds and probably sooner since the reaction is
completed by the time the coverslip is adjusted and the
slide under observation. The details of the reaction can
not be satisfactorily stated as noted in C. lowianum.

The gelatinized grains are much swollen as in C.
lowianum, but distortion is much less frequent and the
capsule is considerably thicker.

The reaction with potassium iodide begins imme-
diately; nearly all are gelatinized in 15 seconds; all but
rare resistant grains in 30 seconds, these usually in 45
seconds, rarely in 1 minute. The reaction is too rapid,
as in C. lowianum, to make detailed observations. The
gelatinized grains are swollen, but very little distorted,
much less than in C. lotvianum; they, unlike this species,
do resemble the shape of the untreated grain. The cap-
sule is thicker than in C. lowianum.

The reaction with potassium sulphocyanate begins
immediately; nearly all the grains are gelatinized in 5
seconds, all in 10 seconds. The reaction is qualitatively
about the same as in C. lowianum, but the process is
so rapid that the details can not be satisfactorily
determined.

The gelatinized grains are much swollen, but only
slightly distorted; the distortion is less and the wall of
the grain thicker than in C. lowianum. The gelatinized
grains usually resemble the form of the untreated grain,
more than in C. lowianum.

The reaction with potassium sulphide is instan-
taneous; no details can be determined as in C. lowianum.
The gelatinized grains are much swollen and distorted,
though somewhat less distorted than in C. lowianum.

The reaction with sodium hydroxide begins imme-
diately ; all the grains are gelatinized but a few resistant
in 10 seconds; all in 15 seconds. The reaction is so
rapid, that the minute steps can not be studied, as is
the case with C. lowianum.

The gelatinized grains are much swollen, and usually
but slightly distorted ; they are less distorted and have a
thicker wall than in C. lowianum. The gelatinized
grains usually bear some resemblance to the form of
the untreated grains, much closer than C. lowianum.

CYMBIDIUM.

765

The reaction with sodium sulphide begins immedi-
ately. Complete gelatinization occurs in about 98 per
cent of the entire number of grains and over 99 per cent
of the total starch in 1 minute; rare parts of grains re-
main; over 99 per cent of both the grains and total
starch in 2 minutes ; complete gelatinization occurs in 3
minutes.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 87 per
cent of the entire number of grains and 88 per cent
of the total starch in 1 minute; in over 99 per cent of
the grains and total starch in 2 minutes.

The hilum, as in C. lowianum, is very distinct and a
bubble is usually formed there The lamella are not so
distinct as in C. lowianum and later are obscured entirely
as in those grains. A narrow refractive band is formed
quickly about the margin of the grains before gelatiniza-
tion begins and remains there as gelatinization proceeds.
Gelatinization (unlike C. lowianum) begins usually at
several points on the margin at once, and occasionally
at the distal margin as in C. lowianum. The progress
of gelatinization from this beginning is essentially the
same as that in the grains of G. lowianum except that it
proceeds so rapidly that the starch of the interior of the
grain is torn into several large fragments, which fly
apart and then are gelatinized. The gelatinized grains
are large and more distorted, and retain less of the form
of the untreated grain than do those of C. lowianum.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 95 per
cent of the entire number of grains and 98 per cent of the
total starch in 30 seconds, and in 100 per cent of both
the grains and total starch in 1 minute and 15 seconds.

The reaction with uranium nitrate begins immedi-
ately. Complete gelatinization occurs in about 84 per
cent of the entire number of grains and 97 per cent of
the total starch in 30 seconds; in 100 per cent of both
the grains and total starch in 1 minute.

The reaction with strontium nitrate begins imme-
diately. Most of the grains are gelatinized in 15 seconds,
and over 99 per cent of both the grains and total starch
in 30 seconds.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 97 per cent of
the grains and 98 per cent of the total starch in 30 sec-
onds; in about 99 per cent of the grains and over 99
per cent of the total starch in 1 minute ; in 100 per cent
of both the grains and total starch in 2 minutes.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in all but rare grains in
30 seconds, and in all (100 per cent) of both the grains
and total starch in 45 seconds.

The reaction with cupric chloride begins immedi-
ately. Complete gelatinization occurs in about 97 per
cent of the entire number of grains and 99 per cent of the
total starch in 1 minute; in about 99 per cent of the
grains and over 99 per cent of the total starch in 2
minutes; all but very rare smaller grains and parts
of the margin of rare grains gelatinized; over 99 per cent
of both the grains and total starch in 5 minutes.

The reaction with barium chloride begins imme-
diately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 96 per cent of
the total starch in 5 minutes ; in about 94 per cent of the

grains and 99 per cent of the total starch in 15 minutes;
in about 97 per cent of the grains and over 99 per cent
of the total starch in 30 minutes; little if any further
advance in 45 and 60 minutes, respectively. (Chart
D618.)

The hilum as in C. lowianum is distinct, but the
lamellse are not visible. Gelatinization, as in C. lowi-
anum, begins at the hilum and the progress is the same
as in those grains except that fissuration is not so deep
nor so extensive, and the marginal band is not lamellated.
The gelatinized grains are not so large nor so distorted
as in C. lowianum.

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 92 per
cent of the grains and 98 per cent of the total starch
in 1 minute; in about 97 per cent of the grains and
over 99 per cent of the total starch in 2 minutes; in
all the grains (100 per cent) in 5 minutes.

The hilum and lamellse are moderately distinct, but
not so distinct as in C. lowianum. Gelatinization as in
C. lowianum begins at the hilum and progresses in the
same way as described under C. lowianum, except that the
starch immediately surrounding the hilum is not always
divided into granules, and when it is the granules are not
so coarse, not so numerous, while the marginal border
does not show a lamellated structure. The gelatinized
grains are large and slightly less distorted than in C.
lowianum, but retain the same amount of resemblance
to the form of the untreated grain.

CYMBIDIUM EBURNEO-LOWIANUM (HYBRID).

(Plate 24. fig. 144; Charts D 616 to D 618.)

HISTOLOQIC PROPERTIES.

In form the grains are usually simple and isolated,
with the exception of a few (a smaller number than in
either parent), which appear in aggregates of from 2 to
8 components. Compound grains, consisting of 2 com-
ponents, are rarely observed. The number of grains of
the isolated disaggregate type and of the aggregate type
is about the same, but there are less of the former than in
C. lowianum, but more than in C. eburneum, and con-
siderably more of the latter than in C. lowianum, but
somewhat less than in C. eburneum. Well-marked pres-
sure facets are more numerous than in C. lowianum, but
somewhat less than in C. eburneum. The surface of the
grain is usually regular, and such irregularities as may
occur are due to the same causes as noted for both parents.
There is slightly less irregularity than in C. lowianum,
but somewhat more than in C. eburneum. The con-
spicuous forms among the isolated grains of the disaggre-
gate type are nearly round, pyriform, round, ovoid, ellip-
soidal, and rounded triangular. These grains are some-
what more broadened, as in C. lowianum, but of about
the same size ; and they are of much the same proportions,
but considerably larger than most of the grains of C.
eburneum. The conspicuous forms of the grains of the
isolated aggregate type are both low and high dome-
shaped (with more of the former than in C. lowianum, but
about the same as in C. eburneum), with squared, pointed
or diagonal distal end, bell- jar-shaped, polygonal, and
ovoid with concave distal end. Very rare large isolated
grains of the disaggregate type are scattered among those
already noted. These grains are usually pyriform, ovoid,
or low triangular, and they are slightly more numerous

766

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

than in C. lowianum, but less numerous than in C. ebur-
neum. The aggregates are of similar character to those
noted for both parents, but the components of doublets
are more often of equal size than in C. lowianum and
about the same as in C. eburneum; and the mosaics of
from 5 to 8 components are more often of rounded form
than in G. lowianum, but not so frequently as in C. ebur-
neum. The grains are not usually flattened as in the
parents. In form the grains of G. eburneo-lowianum are
slightly closer to G. lowianum than C. eburneum, but
there are only slight differences between the parents and
the hybrid.

The hilum is not very distinct, and frequently is
undemonstrable, but much more often than in the
parents. It appears as a small, round or lenticular, non-
refractive spot. A small cavity is observed at the hilum
with slightly greater frequency than C. lowianum, but
much less often than in G. eburneum. Fissures at and
proceeding from the hilum are sometimes present, slightly
more often than in C. lowianum, and much less often
than in C. eburneum. These fissures have about the
same arrangement as that noted for C. eburneum. The
position of the hilum varies from centric to quite eccen-
tric. The range of eccentricity is usually from 0.44 to
0.25, commonly about 0.33, of the longitudinal axis, about
the same as in G. eburneum. Since the hilum is less
frequently demonstrable than in either parent, it is
possible that it was not different in grains in which the
eccentricity was greater than measurements given. In
the character of the hilum, C. eburneo-lowianum is
slightly closer to C. lowianum but in the range of eccen-
tricity it is closer to C. eburneum.

The lamella are generally indistinct, and less often
demonstrable than in C. lowianum but somewhat more
frequently seen than in G. eburneum. When demon-
strable they have the same general structure and arrange-
ment as in both parents ; a secondary set of lamellae placed
at right angles to the primary set was observed as
in C. lowianum, this set not being noted in C. eburneum.
On the larger grains 12 to 16, commonly 14, may be
counted. In the character and number of the lamella?
C. eburneo-lowianum is slightly closer to G. lowianum
than to C. eburneum.

The size varies from the smaller isolated grains of the
disaggregate type which are 3 by 2fi, to the larger iso-
lated grains of the same type which are 28 by 20/n, in
length and breadth. The common size is about 20 by 18/t.
The isolated grains of the aggregate type vary from 5
by 4ju to 16 by 14/t in length and breadth; the common
size being 10 by 9/t in length and breadth. There are
many more of these smaller grains of this type than in
C. lowianum, hence the mean size is less than in this
species, although nearer to this species than to C. ebur-
neum. In size the grains of G. eburneo-lowianum are
closer to C. lowianum but in proportion of length to
breadth they are closer to C. eburneum.

POLABISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric as
in both parents, but those of the quite eccentric type are
less frequent than in C. lowianum, but considerably more
numerous than in C. eburneum. The character and the
arrangement of the lines are about the same as in both

parents. Double and multiple figures are observed, but
they are somewhat less numerous than in the parents.

The degree of polarization is high (value 80). It is
the same as in C. lowianum, and higher than in C. ebur-
neum. The grains vary somewhat from high to very
high, and there is more variation in the different grains
than in either parent.

With selenite the quadrants are sharply denned, as in
both parents. They are generally somewhat less unequal
in size than in C. lowianum; but nearer this species than
C. eburneum. They are more often regular though they
may be somewhat irregular, as in both parents. The
colors are generally pure, the same as in C. lowianum, the
yellow more often pure than in C. eburneum.

In degree of polarization, character of the figure, and
appearances with selenite the grains of C. eburneo-
lowianum are closer to C. lowianum than to C. eburneum.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color
a moderate violet (value 50) with a little more of a red-
dish tint than in C. lowianum, but nearer the color of
this species than in C. eburneum. The color deepens,
becoming more bluish, and changing with somewhat
greater rapidity than in the parents. With 0.125 per
cent Lugol's solution the grains color a light violet of
the same depth but with more of a reddish tint than in
G. lowianum, and a little lighter and less reddish than in
C. eburneum. The color deepens to moderately deep,
reaching a greater depth with somewhat more rapidity
than in the parents. After heating in water until all the
grains are gelatinized and then adding 2 per cent Lugol's
solution the grains become a moderately deep, bright
indigo-blue, many with a tint of red. The color is deeper
and less reddish than in C. lowianum, and lighter and
less reddish than in C. eburneum. The solution is
colored deeper than in C. lowianum, and about as deep
as in C. eburneum, but nearer the tint of G. lowianum.
If the preparation is boiled for 2 minutes and then
treated with. 2 per cent Lugol's solution the grain-residues
color a light to a moderate blue with reddish tint, lighter
than in the parents. They are far more numerous than
in C. lowianum, but about as in G. eburneum. Most of
the capsules color a deep old-rose to deep reddish-helio-
trope, and a few wine-red; they are colored deeper but
not quite so red as in C. lowianum, but decidedly more
reddish than in C. eburneum. A greater variation in
tint exists than in either parent. The solution is colored
about the same as in G. lowianum, but slightly deeper
than in G. eburneum. In the reaction with iodine G.
eburneo-lowianum shows a closer relationship to C. lowi-
anum than to C. eburneum.

ANIIJNE REACTIONS.

With gentian violet most of the grains color lightly
immediately, a few moderately. In 30 minutes they are
light to moderately deep (value 55), the majority being
moderate. There is a greater variation but the mean is
the same as in C. lowianum, while the variation is about
the same, but the mean color slightly lighter than in
C. eburneum.

With safranbn the grains immediately color light to
moderate, mostly the former, the reaction being the same
as in G. lowianum, but slightly lighter than in C. ebur-

CYMBIDIUM.

767

neum. In half an hour most of the grains are colored
moderately (value 52), and a few moderately deep, as in
C. lowianum, but slightly lighter than C. eburneum.

In the reaction with aniline stains C. eburneo-lowi-
anum shows a closer relationship to 0. lowianum than to
C. eburneum.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 61°
to 63° C., and all excepting rare resistant grains at 67°
to 68° C., mean 67.5° C. The most resistant grains are
those of the small isolated disaggregate type. The tem-
perature of gelatinization of C. eburneo-lowianum is
higher than in either parent, but is closer to that of
C. eburneum than to C. lowianum.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 80 per cent of
the entire number of grains and 85 per cent of the total
starch in 2 minutes; in about 84 per cent of the grains
and 90 per cent of the total starch in 3 minutes ; in about
98 per cent of the grains and in more than 99 per cent
of the total starch in 5 minutes. (Chart D 616.)

The hilum becomes distinct and a bubble is often
formed there, more often than in C. eburneum, but less
often than in C. lowianum. The lamella? become distinct
in most of the grains, especially the more resistant ones.
A refractive band is formed about the margin of the
more resistant grains as noted in both parents. Gela-
tinization begins at the distal margin, sometimes followed
immediately by the swelling of the hilum and of the
proximal end. Gelatinization follows the same progress
as described under C. lowianum, which process it resem-
bles closely. The gelatinized grains are large and some-
what distorted, resembling those of C. lowianum. In tliis
reaction C. eburneo-lowianum shows qualitatively a closer
relationship to C. lowianum than to C. eburneum.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 50 per cent of
the entire number of grains and 65 per cent of the total
starch in 2 minutes; in about 66 per cent of the grains
and 95 per cent of the total starch in 5 minutes; com-
plete gelatinization 100 per cent of both the grains and
total starch in 15 minutes.

The hilum and lamellas are distinct as in C. lowianum,
and gelatinization begins at the hilum as in both parents.
The process is the same as that described under C. lowi-
anum, except that the granules formed of the material
around the hilum are larger and more numerous than in
C. lowianum.

In this reaction C. eburneo-lowianum shows, qualita-
tively, a closer relationship to C. lowianum than to C.
eburneum.

The reaction with p-yrogallic acid begins immediately.
Complete gelatinization occurs in about 57 per cent of
the entire number of grains and 83 per cent of the total
starch in 5 minutes; in about 81 per cent of the grains
and 95 per cent of the total starch in 15 minutes; in
about 91 per cent of the grains and 98 per cent of the
total starch in 30 minutes; in about 96 per cent of the
grains and 99 per cent of the total starch in 45 minutes ;
about the same in 60 minutes. (Chart D 617.)

The reaction with nitric acid begins immediately;
the majority are gelatinized in 30 seconds; nearly all

in 45 seconds ; all but a part of the margin of the larger
grains and a few of the smaller grains in 1 minute ; all
but rare resistant grains in 2 minutes; the reaction is
usually complete in these in 3 to 5 minutes.

The reaction is qualitatively about the same as in
both parents, the reaction being so rapid that minute
differences are not satisfactorily studied; fissures, how-
ever, leaving the hilum are observed with much more
frequency than in both parents , and invagination during
the progress was not noted; this occurred with great
frequency in C. lowianum, but was not observed in C.
eburneum. The gelatinized grains are swollen, and often
somewhat distorted, less than in C. lowianum, but con-
siderably more than in C. eburneum.

The reaction with sulphuric acid 'begins immediately.
Complete gelatinization occurs in over 99 per cent of the
grains in 15 seconds, and in 100 per cent in 25 seconds.

The reaction with hydrochloric acid begins imme-
diately and is practically instantaneous; complete gela-
tinization occurs in all of the grains in 10 seconds. The
reaction is so rapid that the minute steps can not be
satisfactorily studied, as noted for both parents. The
gelatinized grains are much swollen and distorted, while
closely resembling C. lowianum in both distortion and
refractivity, yet the former is somewhat greater and
the latter somewhat less; while the distortion is con-
siderably greater and the refraction less than in C. ebur-
neum. The capsule reacts as in both parents and passes
into solution with the exception of rare grains in 30
seconds.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in all but rare
grains in 15 seconds; in all the grains in 1 minute and 15
seconds.

The reaction with potassium iodide begins immedi-
ately. Complete gelatinization occurs in about 89 per
cent of the entire number of grains and 97 per cent of
the total starch in 1 minute; in about 97 per cent of the
grains and 99 per cent of the total starch in 2 minutes ;
in about 99 per cent of the grains and in over 99 per cent
of the total starch in 3 minutes.

The reaction is slower than in the parents so that
some of the details can be observed. The hilum swells
and definite longitudinal fissures proceed towards the
distal margin of elongated and separated grains, and
fine radiating fissures from many points of the hilum
of rounded grains.

The mesial portion of the grain is quickly gelatinized,
but a few marginal lamellae are much more resistant;
these become sharply defined and striated but are disor-
ganized without breaking into refractive granules. The
gelatinized grains are slightly to quite distorted, con-
siderably less than in C. lowianum, but somewhat more
than in C. eburneum. The capsule is slightly thicker
than in C. lowianum, but not quite so thick as in C.
eburneum. They bear a closer resemblance to the un-
treated grain than in C. lowianum, but not so close as
in C. eburneum.

The reaction with potassium sulpliocyanate begins
immediately. Complete gelatinization occurs in about 85
per cent of the entire number of grains and 96 per cent
of the total starch in half a minute ; in about 94 per cent
of the grains and 98 per cent of the total starch in 1

768

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

minute; in all but very rare grains more than 99 per
cent in 2 minutes. The reaction is qualitatively about
the same as in the parents ; the reaction in all three being
so rapid that minute differences can not be determined.
The gelatinized grains are swollen and considerably dis-
torted, somewhat less than in C. lowianum, but more
than in C. eburneum. They do not usually resemble the
shape of the untreated grain, about as in C. lowianum,
less frequently than in C. eburneum.

The reaction with potassium sulphide begins imme-
diately. Complete gelatinization occurs in all but a few
grains in 15 seconds, and in all the grains in 1 minute
and 15 seconds.

The reaction with sodium hydroxide begins imme-
diately. Complete gelatinization occurs in all but rare
grains in 30 seconds, and in all grains in 1 minute.

The reaction is so rapid that the minute steps can not
be studied, as in both parents. The gelatinized grains
are much swollen and distorted, about as much dis-
torted as in C. lowianum; more than in C. eburneum;
the wall is slightly thicker than in C. lowianum, but
thinner than in C. eburneum. The gelatinized grains
do not usually resemble the untreated grains, as in C.
lowianum; less resemblance is seen than in G. eburneum.

The reaction with sodium sulphide begins imme-
diately. Complete gelatinization occurs in about 92
per cent of the entire number of grains and 99 per cent
of the total starch in 1 minute; in about 98 per cent
of the grains and over 99 per cent of the total starch in
2 minutes; in over 99 per cent of both the grains and
total starch in 5 minutes.

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs in about 80 per
cent of the entire number of grains and 81 per cent of the
total starch in 1 minute; in about 94 per cent of the
grains and 95 per cent of the total starch in 2 minutes ;
in about 98 per cent of the grains and 99 per cent of
the total starch in 3 minutes.

The hilum, as in the parents, is very distinct, and
a small bubble is formed there. The lamellae are, at
first, as distinct as in C. lowianum, and later become
obscured. A narrow, refractive band is formed quickly
about the margin of the grains and remains there as
gelatinization proceeds. Gelatinization as in C. lowi-
anum begins at the distal margin in most of the grains,
and in some at various points on the margin as in (7.
eburneum. The progress of gelatinization in most of
the grains is the same as that described under C. lowi-
anum, and in a few the same as under C. eburneum.
The gelatinized grains are large and much distorted and
retain less of the form of the untreated grain than those
of C. lowianum, but more than those of C. eburneum. In
this reaction C. eburneo-lowianum shows qualitatively a
closer relationship to C. lowianum than to C. eburneum.

The reaction with calcium nitrate begins immedi-
ately. Complete gelatinization occurs in about 66 per
cent of the entire number of grains and 80 per cent of
the total starch in 30 seconds; in about 84 per cent of
the grains and 95 per cent of the total starch in 1
minute; in about 95 per cent of the grains and 99 per
cent of the total starch in 2 minutes.

The reaction with uranium nitrate begins imme-
diately. Complete gelatinization occurs in about 71 per

cent of the entire number of grains and 90 per cent of
the total starch in 1 minute; in about 86 per cent of the
grains and 95 per cent of the total starch in 2 minutes;
in about 97 per cent of the grains and in over 99 per
cent of the total starch in 5 minutes.

The reaction with strontium nitrate begins imme-
diately. The majority of the grains are gelatinized in 15
seconds, and all but rare grains (over 99 per cent of
both the grains and total starch) in 45 seconds; these
grains which are only in the proportion of 1 in several
hundred are very resistant.

The reaction with cobalt nitrate begins immediately.
Complete gelatinization occurs in about 84 per cent of the
entire number of grains and 90 per cent of the total starch
in 1 minute; in about 95 per cent of the grains and 97
per cent of the total starch in 2 minutes ; in about 98 per
cent of the grains and over 99 per cent of the total starch
in 5 minutes.

The reaction with copper nitrate begins immediately.
Complete gelatinization occurs in all but rare grains in 1
minute, in all (100 per cent of both the grains and total
starch) in 1 minute and 15 seconds.

The reaction with cupric chloride begins immedi-
ately. Complete gelatinization occurs in about 75 per
cent of the entire number of grains and 86 per cent of the
total starch in 1 minute; in about 78 per cent of the
grains and 90 per cent of the total starch in 2 minutes ;
in about 93 per cent of the grains and 97 per cent of the
total starch in 5 minutes; in about 99 per cent of the
grains and in over 99 per cent of the total starch in
15 minutes.

The reaction with barium chloride begins in a few
grains immediately. Complete gelatinization occurs in
about 8 per cent of the entire number of grains and 15
per cent of the total starch in 5 minutes ; in about 33 per
cent of the grains and 36 per cent of the total starch in
15 minutes; in about 49 per cent of the grains and 55
per cent of the total starch in 30 minutes; in about 53
per cent of the grains and 62 per cent of the total starch
in 45 minutes ; in about 62 per cent of the grains and 67
per cent of the total starch in 60 minutes. (Chart
D 618.)

The hilum is distinct as in C. lowianum, and the
lamellae are not so distinct, but more distinct than in
C. eburneum. Gelatinization, as in the parents, begins
at the hilum, and the progress of gelatinization is the
same as in G. lowianum, except that fissuration is not so
extensive, but more extensive than in C. eburneum, and
lamellation of the marginal band is less obvious. The
gelatinized grains are as large and as distorted as in
C. lowianum. In this reaction C. eburneo-lowianum is
closer, qualitatively, to C. lowianum than to C. eburneum.

The reaction with mercuric chloride begins imme-
diately. Complete gelatinization occurs in about 70 per
cent of the entire number of grains and 78 per cent of
the total starch in 1 minute; in about 80 per cent of the
grains and 91 per cent of the total starch in 2 minutes ;
in about 95 per cent of the total starch in 3 minutes ; in
about 91 per cent of the grains and 98 per cent of the
total starch in 5 minutes; in about 98 per cent of the
grains and in over 99 per cent of the total starch in 15
minutes.

C YMBIDIUM — CALANTHE .

769

The hilum and lamellae are as distinct as in C. lowi-
anum, and gelatinization begins at the hilum as in both
parents, and the process is the same as described under
C. lowianum, except that the granules formed of the
starch immediately surrounding the hilum are not so

numerous as in those grains. The gelatinized grains are
large and as distorted as those of C. lowianum. In this
reaction C. elurneo-lowianum shows qualitatively a
slightly closer relationship to C. lowianum than to C.
eburneum.-

17. CALANTHE.

This genus of sub-epiphytal or terrestrial orchids in-
cludes a few species, and there are a number of varieties
and hybrids. Starches from the pseudobulbs of the fol-
lowing parent-stocks and hybrid-stocks were studied:

45. C. rosea (seed parent), C. vestita var. rubro-oculata Hort.

(pollen parent), and C. veitchii Lindl. (hybrid).

46. G. vestita var. rubro-oculata, Hort. (seed parent), C.
regnieri (C. vestita var. regnieri var. williamsii) (pollen
parent), and C. bryan (hybrid).

The specimens were obtained from James Veitch and
Sons, London, England.

45. STARCHES OF CALANTHE ROSEA, C. VESTITA VAE.
RUBKO-OCULATA, AND C. VEITCIIII.

CALANTHE ROSEA (SEED PARENT).

(Charts D 019 to D 626.)
HISTOLOGIC PKOPEBTIES.*

In form most of the grains appear to be simple (as
the hilum is rarely demonstrable it can not be definitely
asserted) and are isolated with the exception of a few
which appear in aggregates, usually of 2 components.
Definite compound and semi-compound grains consisting
of from 2 to 4 components are rarely observed. No well-
defined pressure facets are observed, although flattening
either at one end at indefinite points as well as small
concave depressions are found. The surface of the grain
is generally irregular, which is chiefly due to the fol-
lowing causes: A sinuous to crenate outline, the latter
frequently at one end ; a difference in the contour of the
sides; shifting of the longitudinal axis, sometimes result-
ing either in one or two abrupt curves ; small nipple-like
to large protuberances at the proximal end ; a protuber-
ance apparently at the distal end, but since a hilum is
rarely distinguishable in these grains a definite orienta-
tion is difficult; deep concave indentations at varied
points more frequently appear to be at the distal end;
and occasionally moderately large blunt protuberances

at one side which probably represent a secondary growth.
The conspicuous forms are almost round; rounded tri-
angular; ellipsoidal, sometimes with slightly broadened
and squared diagonal or irregular distal end; pyrifonn
squared at the narrow end; shield-shaped and rhom-
boidal. The additional forms are perfect ovoid; lenticu-
lar; reniform, scroll-shaped, dome-shaped, probably a
separated grain, and grains of indefinite form. Most
of the grains are very much flattened and when viewed
on edge are either narrow lenticular or rod-shape.

The hilum is rarely demonstrable, when made out
it appears as a small non-refractive spot which varies from
centric to quite eccentric, commonly eccentric. Either
a small crescentic or lenticular transverse cleft at the
hilum, and delicate definite fissures leaving it are rarely
observed. The longitudinal fissures appear either as one
from each side of the hilum passing obliquely towards
the distal margin, or as one median straight, curved or
diagonal, which is generally clean-cut, though sometimes
either ragged throughout or branched at the distal end.
The main body of most of the grains is broken either into
refractive masses or granules by irregular translucent
branched lines having no connection with the hilum,
sometimes the branching being so numerous as to form a
network, or the main body may be studded with trans-
lucent dots which impart a pitted appearance to this
region of the grain. It is uncertain whether these lines
are fissures, or whether both lines and dots are related
to the inequalities of the surface, and thus simply indicate
differences in density. When deeply pitted or divided
by a network of lines so as to break the body into granules
the grains have the appearance of partial gelatinization.
The position of the hilum is centric to quite eccentric,
the range of eccentricity varies from 0.33 to 0.1, more
frequently about 0.2 of the longitudinal axis. Since the
hilum is rarely demonstrable these figures are only
provisional.

* It is difficult to obtain the percentage of gelatinization
with Calanthe rosea, 0. veitchii, and C. regnieri. These starch
grains are mixed with numerous oxalate needles, G. regnieri
having the greatest numl>er. When a thin layer of the prepa-
ration is made on the slide it is frequently found to contain
but a small proportion of starch grains. It is almost impos-
sible to find 100 grains in the field under the high power of the
polariscope, and the grains are so small that the process of
gelatinization can not be satisfactorily studied under the low
powers. It is difficult to obtain more than 40 or 50 grains in
the field when working with C. regnieri, in such an event it
is necessary to repeat the experiment several times in order
to eliminate the chance of error. The degree of polarization of
the three starches mentioned is low except in the narrow
marginal border and, when viewed on edge, the needles are so
brilliant and so massed when observed under the polariscope
that it is almost impossible to obtain the percentages by means
of the polariscope unless the reagent used dissolves these
needles; and therefore the results have to be obtained by means
of the miscroscope and the polariscope combined, if the latter
is at all possible. Most of the grains of the Calanthe in the
specimens studied have much the appearance of partial gel-

atinization, and when studied with iodine the reactions are
very reddish in tint, resembling the reaction with dextrin; the
Calanthe regnieri is the farthest removed from the character-
istic color reaction of starch with iodine.

These grains are much flattened and often present a pitted
appearance, notably in C. regnieri; this may be due to partial
gelatinization, but as the margin is usually wavy and sometimes
even scalloped it might be due to different densities caused by
these elevations.

The Calanthe vestita var. rubro-oculata is quite normal in
appearance, the C. bryan being more nearly normal than in the
three starches mentioned. This hybrid has marked character-
istics of both parents, and this fact seems to indicate that the
C. regnieri grains as noted may be the normal grain for this
species. If the C. regnieri is a grain of great instability which
is readily partially gelatinized, then C. bryan inherits this
characteristic.

The narrow marginal layer of the species C. rosea, C.
veitchii, and C. regnieri is very resistant to most reagents,
especially at the proximal end and sides nearby. These layers
in the untreated grain may extend around the entire grain or
only appear at the proximal end and sides nearby.

770

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

The lamella are not generally demonstrable. The
surface of the grain, with the exception of a few large
scattered grains, is either homogeneously refractive, or
the main body is heterogeneously refractive, and is
usually completely surrounded or bounded at the proxi-
mal end and sides by a narrow more refractive border
in which usually but 1, rarely 2 or 3, lamellse are demon-
strable. The heterogeneous type with refractive border
is much more frequent than the homogeneous type.

The size varies from the smaller which are 6 by 5/t,
to the larger which are 38 by 36/t; commonly about 24
to 22/t in length and breadth. The size of the scattered
large grains is not given as it would be misleading in
comparative study with other species.

POLAEISCOPIO PROPERTIES.

The figure varies from centric to quite eccentric. The
figure is not clean-cut in most of the grains, the lines
not being distinct. In such grains a narrow band at
the margin is arranged either in the form of a square
or rectangular box which is always pierced at the corners,
and sometimes as well at 1 or more points on the sides.
In the few scattered grains in which the figure is distinct,
the lines vary from moderately fine to coarse and either
intersect at right angles, obliquely, or are so arranged
as to form a mesial line with bisected ends. The lines are
more frequently straight but may be either bent or
bisected. Occasional double or multiple figures are
observed.

The degree of polarization varies from low to very
high (value 55). In most grains there is a great varia-
tion in the same aspect of a given grain since it is either
very low or lacking in the mesial portion and usually
high in a narrow band at the margin. A few scattered
grains occur in which the polarization is high to very high
throughout the quadrants.

With selenite the quadrants in most of the grains are
not well defined with the exception of a narrow border
at the margin, while in a few scattered grains they are
very sharply defined. They are usually unequal in size,
and sometimes irregular in shape. The colors are usually
impure ; the impurity generally indicated by a purplish
and orange color, although a greenish tinge appears in
some of the scattered grains with sharply defined quad-
rants. The colors in these scattered grains are more
frequently pure.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a light to moderate (value 40) reddish violet,
which quickly becomes moderate to moderately deep with
slightly bluer tint, the scattered large grains usually be-
ing deeper and bluer in tint than the typical smaller
grains. With 0.125 per cent Lugol's solution most of the
grains color very light to light with rare moderate reddish
violet, most of them become moderate and still remain
reddish in tint, but a few become moderately deep and
bluish, among which are the scattered large grains, al-
though some of these also remain moderate and reddish
in tint. After heating in water until all the grains are
gelatinized and then adding 2 per cent Lugol's solution
most of the gelatinized grains become dark, and a few
light blue, all with reddish tint, so that most of them
appear a deep purple. Some of the scattered large grains
are of a very deep purplish-blue. The solution is bluish
green. If the preparation is boiled for 2 minutes, and

then treated with an excess of 2 per cent Lugol's solution,
the typical grain-residues become a light blue, and the
scattered large ones a deep blue, all with reddish tint ; the
capsules color a wine-red to a deep brownish-red, and
the solution is a deep bluish-green.

ANILINE REACTIONS.

With gentian violet the grains stain immediately
very lightly to moderate, more of the former, and in half
an hour they become moderate to moderately deep, with
a slight predominance of former (value 55) . The typical
grains are usually lighter at the entire margin of rounded
grains and at the distal margin of the slender forms.
A few large scattered grains occur in which 1 lamella
stains more deeply, cutting off a distal marginal border
from the main body ; this border occasionally also appears
deeper in color.

With safranin the grains immediately become light
to moderate, fewer of the latter, and in half an hour they
are moderate to moderately deep, with a majority of the
latter (value 60). The grains stain a little more deeply
with safranin than with gentian violet. A variation in
the depth of the areas of the different types of grains is
the same as with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 74°
to 76° C., and all are gelatinized at 75° to 77° C.,
mean 76° C.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 45 per cent of the
entire number of grains and 65 per cent of the total
starch in 5 minutes; in about 60 per cent of the grains
and 75 per cent of the total starch in 15 minutes; in
about 76 per cent of the grains and 88 per cent of the
total starch in 30 minutes; in about 78 per cent of the
grains and 90 per cent of the total starch in 45 minutes ;
in about 80 per cent of the grains and 92 per cent of the
total starch in 60 minutes. (Chart D 619.)

The hilum is usually not visible, but occasionally
appears as a large refractive spot, in which a bubble
sometimes forms. The lamellce are not visible. A nar-
row refractive band is slowly formed about the margin
of the grain and recedes before the advance of gelatiniza-
tion from the margin. The material of the grain usually
assumes a pitted appearance before gelatinization begins,
and gelatinization may begin either in the interior of the
grain or at prominent points of the distal margin. In
the first-named grains gelatinization of the whole grain
proceeds with great rapidity, and much swelling; in the
second-named grains the distal marginal starch gelati-
nizes and gelatinization proceeds toward the proximal
end. The ungelatinized material separates in successive
layers, suggesting a lamellar structure, which is not other-
wise demonstrable. Gelatinization as a rule proceeds
more rapidly along the margin than in the interior of the
grain, and therefore the gelatinized marginal starch may
completely surround the more resistant inner starch.
The most resistant starch is usually found just distal
to the hilum if the hilum is visible, otherwise in the
central portion of the grain. The gelatinized grains are
large and much distorted, and do not retain much of
the original form of the grain.

CALANTHE.

771

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 7 per cent of the
entire number of grains and 64 per cent of the total
starch in 5 minutes; in about 64 per cent of the grains
and 95 per cent of the total starch in 15 minutes; in
about 98 per cent of the entire number of grains and
over 99 per cent of the total starch in 30 minutes; in
about 99 per cent of both the grains and total starch in
45 minutes; rare lenticular grains are not completely
gelatinized in 60 minutes. (Chart D 620.)

The reaction with this specimen is difficult to follow
since many oxalate needles are present, and during solu-
tion they cause an evolution of bubbles which as they
break produce a current that carries the grains out
of the field; furthermore solution of the grains takes
place following gelatinization and hence if a current
draws them from the field it is difficult to estimate in a
new field as to how many have been dissolved. The
preparation must consist of a very thin layer of starch
and must be constantly kept under observation. If a
comparatively small number of needles are present, the
bubbles may remain comparatively small and hence pre-
vent currents from carrying the grains out of the field.
During solution the grains become very light and motion
may occur, causing grains to leave the field. It is diffi-
cult to estimate the total starch gelatinized because the
grains, with exception of a narrow border, appear as
though partially gelatinized and under the polariscope
show an exceedingly low or no degree of polarization.
Scattered among these grains are a few of very regular
outline and moderately high degree of polarization ; these
grains are quite resistant to gelatinization. The reaction
begins in the grains (with main body of apparently
uneven density) by the appearance of irregular fissures
which break this region into refractive masses and finally
into granules. Two fissures usually start from one point
which gradually appears to be a hilum in the grains of
even density throughout, later these may either form
clusters of delicate branches breaking the main body
into irregular masses, or the two main branches may
extend around the main body until they meet at the
distal end, the main body undergoing gelatinization
previous to the narrow very refractive border. In elon-
gated grains the border at the distal margin is gelatinized
before the proximal end and sides; and in solution is
broken first at this point, later one side is frequently
dissolved more quickly than the other. The gelatinized
grains are somewhat swollen and are not generally dis-
torted; a narrow border which is very refractive and
generally consists of but one lamella is very resistant and
frequently remains unless the grains become dissolved.
Previous to solution this lamella becomes striated and
breaks into linearly arranged granules.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 10 per cent of
the entire number of grains and 30 per cent of the total
starch in 5 minutes; in about 26 per cent of the grains
and 60 per cent of the total starch in 15 minutes; in
about 34 per cent of the grains and 92 per cent of the
total starch in 30 minutes ; in about the same percentage
of the grains and 95 per cent of the total starch in 45 min-
utes; in about 52 per cent of the grains and 96 per cent
of the total starch in 60 minutes. (Chart D 621.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 27 per cent of
the entire number of grains and 74 per cent of the
total starch in 5 minutes; in about 50 per cent of the
grains and 82 per cent of the total starch in 15 minutes ;
in about 52 per cent of the grains and 87 per cent of the
total starch in 30 minutes ; in about 54 per cent of the
grains and 90 per cent of the total starch in 45 minutes;
in aoout 59 per cent of the grains and 95 per cent of
the total starch in 60 minutes. (Chart D 622.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 98 per cent of the total
starch in 3 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 623.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 22 per
cent of the entire number of grains and 84 per cent of
the total starch in 5 minutes; in about 41 per cent of
the grains and 92 per cent of the total starch in 15
minutes; in about 50 per cent of the grains and 95 per
cent of the total starch in 30 minutes; in about 71 per
cent of the grains and 96 per cent of the total starch in
45 minutes ; in about 77 per cent of the grains and 97
per cent of the total starch in 60 minutes. (Chart
D 624.)

Gelatinization in the majority of grains begins at
the margin, usually the distal end when this region
is clearly defined, and is frequently accompanied with
considerable distortion. The narrow refractive border
is generally crenate and following the gelatinization at
the indented points may become broken into concave bril-
liant segments. Two fissures may proceed from the
hilum of scattered broadly triangular grains which are
homogeneously refractive and have but a slightly sinuous
outline ; these fissures proceed distalwards and form the
boundary between a narrow refractive border and the
mesial region, which region is more quickly gelatinized,
parts of the refractive border especially at and near the
proximal end being quite resistant. A few medium-
sized grains, which are very refractive, are found in which
1 or 2 very sharply defined fissures proceed from the
hilum ; these grains are much more resistant than those
previously mentioned. At the end of the experiment
(60 minutes) the majority of the grains are gelatinized
and many have been dissolved, while many more are in
various stages of disintegration. Scattered among these
are a few with a broad, refractive border bounding a mass
of refractive granules. The grains are much swollen
and undergo considerable distortion during gelatiniza-
tion and disintegration.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 10 per
cent of the grains and 78 per cent of the total starch in 5
minutes ; in about 18 per cent of the grains and 88 per
cent of the total starch in 15 minutes; in about 22 per
cent of the grains and 90 per cent of the total starch in
30 minutes; in about 27 per cent of the grains and 93 per
cent of the total starch in 45 minutes; in about 29 per
cent of the grains and 95 per cent of the total starch in
60 minutes. (Chart D 625.)

The hilum becomes visible in some grains in which
hitherto it was not demonstrable, and more distinct in
others in which it could be demonstrated before treat-

772

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

meat with the reagent. Lamellae also become more dis-
tinct in some grains. Gelatinization begins in the in-
terior of the grain, in many at the hilum or some point
corresponding to it, and delicate branching fissures pro-
ceed from this point fanwise to the margin and divide
the material of the grain into two granules, and as these
slowly gelatinize the grain swells slowly and becomes
more nearly transparent until they are finally completely
gelatinized. In the majority of the grains, however,
translucent lines appear running criss-cross in all direc-
tions through the grain, dividing the whole interior into
granules of various sizes and then into fragments which
gradually separate from one another, all the while be-
coming more translucent, until they are gelatinized with
much folding of the capsules of the grains. The gela-
tinized grains are moderately large and very much dis-
torted. Sometimes the capsule is dissolved and then the
contents of the capsule before gelatinization is complete.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 68 per
cent of the entire number of grains and 76 per cent of
the total starch in 3 minutes; in about 84 per cent of
the grains and 93 per cent of the total starch in 5 min-
utes ; in about 96 per cent of the grains and 98 per cent
of the total starch in 10 minutes. (Chart D 626.)

The hilum and the lamella are not visible in most of
the grains. A very narrow and not very refractive
band is formed about the margin of the grain before
gelatinization begins. Gelatinization begins at various
points around the margin, usually at small projections
from the margin, and progresses from these points around
the margin, until all the marginal starch is somewhat
irregularly gelatinized. It then progresses inward, the
ungelatinized part of the grain assuming first a pitted
and then a finely granular appearance and then becoming
gelatinized. The central part of the grain is the most
resistant, and this is usually split into several pieces which
are gelatinized separately, but occasionally small gran-
ules only are broken off until all is gelatinized. The
gelatinized grains are large and very much distorted and
show very little resemblance to the form of the untreated
grain.

CALANTHE VESTITA VAE. RUBRO-OCULATA (POLLEN
PARENT) .

(Charts D 619 to D 626.)

HISTOLOOIC PBOPEKTIES ( See Foot-note, page 7G9 ) .
In form most of the grains are simple and isolated,
with the exception of a few which appear as aggregates
usually of 2 components. Compound and semi-compound
grains of 2 components are occasionally observed. Well-
defined pressure facets are occasionally observed. The
surface of the grain is frequently regular, but slight irreg-
ularity may be observed, which is chiefly due to the fol-
lowing causes : A shifting of the longitudinal axis which
is occasionally quite abrupt ; a difference in the contour of
the sides in an otherwise regular grain ; occasional sinuous
outline, and to a rounded or blunt lateral swelling. The
conspicuous forms are ovoid, ellipsoidal, pyriform, al-
most round, and rounded triangular. In addition there
are ovoid with squared or broadened and concave distal
end, reniform, irregular rhomboidal, and pyriform ab-
ruptly curved at narrow end. The clearly defined
separated grains are usually dome-shaped, but as the

components of aggregates frequently are placed laterally
and are either somewhat pyriform or ovoid in shape;
grains with one side more flattened may be separated
grains. The grains vary from slightly to moderately
flattened, with iri|Ore of the former when seen on edge;
they are either ovoid or narrow ellipsoidal.

The hilum is either a round or lenticular spot which
is usually non-refractive; when lenticular it may be
located either transversely or diagonally. Either a small
rounded or lenticular cavity is sometimes present. The
hilum is more frequently fissured, usually by 1 transverse
straight, crescentic or irregularly bent cleft, or a group
of irregularly placed clefts; and clefts so arranged as
to form a soaring-bird figure. Longitudinal fissures
frequently leave the hilum, such as 1 straight or diagonal,
which may be either clean-cut or branched and 2 which
are directed obliquely towards the distal corners. The
fissures both at and proceeding from the hilum are
usually deep and refractive. The position varies from
centric to quite eccentric ; the range of eccentricity varies
from 0.42 to 0.12, commonly about 0.33 of the longitu-
dinal axis.

The lamellce are not usually demonstrable, but occa-
sionally 1 or 2 are distinct and moderately coarse. When
2 are present, 1 forms a circular ring directly around
the hilum, and the other one a short distance from it.
If but 1 lamella is distinct it is generally located moder-
ately near the margin, at which region a band then ap-
pears, even more refractive than the main body of the
grain. A few lamellae are occasionally demonstrable in
the main body of the grain, being bounded by a refractive
marginal border. Lamella? in the blunt protuberances
at one side of the grain were not demonstrable, although
this probably represents a secondary growth. Rarely 16
can be counted on medium-sized grains, 29 on large pyri-
form grains. These larger grains are scattered among the
more common medium-sized grains.

The size of the grains varies from the smaller, which
are 5 by 4^, to the larger, which are 40 by 28/i in length
and breadth. The common size is about 22 by 18^ in
length and breadth.

POLABISCOPIC PBOPEKTIES.

The figure varies from centric to quite eccentric,
more of the eccentric, and is more frequently clean-cut.
The lines in most grains are moderately fine, often
broadening towards the margin and usually intersecting
either at right angles or obliquely, though occasionally
arranged in a median line with bisected ends. The lines
are more frequently straight, although they are moder-
ately often bent and bisected. In a few grains the lines
are broad, or rarely an arrangement is found which re-
sembles a rectangular box open at the corners, infre-
quently pierced at one or more points on the sides.
Double and multiple figures are observed.

The degree of polarization is moderate to very high,
commonly high (value 70), much higher than in C. rosea.
There is also considerable variation in the same aspect
of a grain, a small proportion of them, either the central
part or the lower median quadrant, being exceedingly low.

With selenite the quadrants of the majority are
sharply defined, unequal in size, and slightly to quite
irregular in shape. The colors are usually pure, the

CALANTHE.

773

yellow somewhat less often than the blue. Impurity
is occasionally observed either by an orange and purplish
color, a greenish tinge to both colors.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution most of the
grains color a moderate violet (value 50) which quickly
deepens to a very deep blue. With 0.125 per cent Lugol's
solution the grains at once color a light violet which
quickly deepens to moderately deep with bluer tint.
After heating the grains in water until they are gela-
tinized and then adding 2 per cent Lugol's solution the
gelatinized grains become a moderate to deep blue, many
with reddish tint ; somewhat more of the latter with the
reddish tint, which gives them a purplish color ; the solu-
tion becomes a moderately deep greenish-blue. If the
preparation is boiled for 2 minutes and then treated
with an excess of 2 per cent Lugol's solution the grain-
residues color a light blue with reddish tint, and the
capsules a deep old-rose to deep amethyst or reddish-
heliotrope ; and the solution a deep greenish-blue.

Comparison with C. rosea shows:

With 0.25 per cent Lugol's solution the grains imme-
diately, as well as later, are deeper, bluer with varia-
tion than in C. rosea. With 0.125 per cent solu-
tion the grains immediately as well as finally are deeper
blue and less variation than in C. rosea. After gela-
tinization and treating with iodine, the mean of the
gelatinized grains is a little lighter and the solution
bluer. When the preparation is boiled and treated with
an excess of iodine the grain-residues slightly lighter,
the capsules less yellowish in tint and the solution more
bluish.

ANILINE REACTIONS.

With gentian violet the grains color lightly at once,
some slightly deeper than others, but not much variation ;
in 30 minutes they become moderate to deep (value 60)
with more of the latter. The hilum and fissures are
slightly deeper and more rose-violet, the 1 or 2 coarser
lamella present stain more deeply.

Comparison with C. rosea shows:

With gentian violet the grains color at once with
less variation in the different grains than in C.
rosea; and in half an hour the mean is a little deeper
in color. In the same aspect of a given grain the
1 or 2 lamellae of deeper color are more frequent, but
a marginal border of lighter color is not evident as
in C. rosea. With safranin the grains immediately
color about the same as C. rosea, and in half an hour the
mean is deeper. The variation in depth in the same
aspect of a given grain is the same as with gentian violet.

With safranin the grains immediately color light to
moderate, deeper than with gentian violet; and in 30
minutes they become moderate to moderately deep with
many more of the latter (value 65). There is the same
variation in the depth of the different parts of the grain
as with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 72° to
74° C., and of all at 74° to 75° C., mean 74.5° C. A
few of the marginal lamellae are much more resistant than
other parts, all but these being gelatinized in most of the
grains at 65° to 67° C., but parts of these lamellae resist

gelatinization in many grains until the temperature
of 72° to 74° C., mean 73° C., is reached, as above stated.
The gelatinized grains are much swollen, and much con-
voluted at the distal margin.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 22 per cent of
the entire number of grains and 40 per cent of the total
starch in 5 minutes; in about 35 per cent of the grains
and 53 per cent of the total starch in 15 minutes; in
about 44 per cent of the grains and 58 per cent of the
total starch in 30 minutes ; in about 49 per cent of the
grains and 60 per cent of the total starch in 45 minutes ;
in about 50 per cent of the grains and 62 per cent of the
total starch in 60 minutes. (Chart D 619.)

The hilum, differing from the grains of C. rosea,
becomes very distinct in all the grains and a bubble is
frequently formed there, and any fissures present in the
untreated grain become deeper and wider. The lamellae
also become distinct, at first, only in a broad refractive
band which is quickly formed about the margin of the
grain and which is broader and more distinct than in
C. rosea but later in all parts of the grain, and in a few
grains they are never distinct. Gelatinization begins in
several ways; in some grains the hilum swells suddenly
and the starch between it and some part of the margin
gelatinizes rapidly, thus producing an apparent extension
of starch which is, however, still retained within the
capsule; in other grains which are triangular in shape,
the proximal end and the hilum gelatinize first; and in
still others which are nearly round, or broad ovoid, gela-
tinization begins at some one point on the margin, in this
somewhat resembling some of the grains of C. rosea. In
the first and third methods gelatinization progresses
from the initial point of attack evenly all over the grain,
the deep fissures already noted proceeding further and
further from the hilum until they reach the margin
but do not break the capsule, the pieces of starch thus
separated are rapidly gelatinized, the portion just distal
to the hilum being the most resistant and this corre-
sponds probably to the more central portion of the
grains of C. rosea. In the second method a point on the
margin and the hilum are affected simultaneously, the
hilum swells very rapidly, and if a bubble is present, it
swells, then shrinks and disappears, and the starch
between the hilum and the margin is gelatinized rapidly ;
from this point the progress is the same as in the first
method. Some of the gelatinized grains unlike those of
C. rosea have very thick capsular walls and are not
greatly distorted, while others have thinner capsules and
are larger and more distorted but not so much as in
C. rosea.

The reaction with chromic acid begins in 1 minute.
Complete gelatinization occurs in about 0.5 per cent of
the entire number of grains and 10 per cent of the total
starch in 5 minutes ; in about 1 per cent of the grains and
65 per cent of the total starch in 15 minutes ; in about
10 per cent of the grains and 80 per cent of the total
starch in 30 minutes ; in about 14 per cent of the grains
and 92 per cent of the total starch in 45 minutes; in
about 32 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 620.)

774

DATA OF PROPEETIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

This preparation is more easily followed than in C.
rosea since there are fewer oxalate needles, hence much
less disturbance from the evolution of bubbles, and there
is very little solution of entire grains. The grains of this
species are apparently of even density throughout and
usually of regular outline, very much more than in
C. rosea; when the larger grains are observed under the
polariscope, however, the mesial portion has a lower
degree of polarization than the margin.

Gelatinization begins and proceeds as noted for the
grains of even density and regular form in C. rosea.
The narrow border of more resistant starch frequently
consists of 2 or 3 clearly defined lamella? which are
striated and may later break into linearly arranged
refractive granules ; this border is generally broader than
in C. rosea. The border may become dissolved at the
distal end, but the entire grains are not usually dis-
solved; this border is far more resistant than in C. rosea.
The gelatinized grains are somewhat swollen but not
usually distorted as in C. rosea; a large proportion do not
become completely gelatinized since the narrow border
above noted resists the reagent.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in but rare grains, less
than 0.5 per cent of the entire number, and 10 per cent
of the total starch in 5 minutes ; complete gelatinization
still occurs in less than 0.5 per cent of the entire number
of grains and 20 per cent of the total starch in 15 min-
utes ; complete gelatinization occurs in about 1 per cent
of the entire number of grains and 60 per cent of the
total starch in 30 minutes; in about 8 per cent of the
entire number of grains and 84 per cent of the total
starch in 45 minutes; in about 15 per cent of the grains
and 89 per cent of the total starch in 60 minutes. (Chart
D621.)

The reaction with nitric acid begins immediately
in a few grains. Complete gelatinization occurs in about
5 per cent of the entire number of grains and 61 per cent
of the total starch in 5 minutes; in about 6 per cent of
the grains and 64 per cent of the total starch in 15 min-
utes; in about 13 per cent of the grains and 71 per cent
of the total starch in 30 minutes; in about 15 per cent
of the grains and 73 per cent of the total starch in 45
minutes; in about 18 per cent of the grains and 78
per cent of the total starch in 60 minutes. (Chart
D 623.)

The reaction begins immediately; a few grains are
gelatinized in 15 minutes; the majority in 1 minute;
nearly all in iy2 minutes, all but a few resistant grains
in 2 minutes and all in 3 minutes. A small bubble
appears at the hilum and is soon expelled ; fissures pro-
ceed from the swollen hilum to the distal margin, and
when these fissures are obliquely directed towards the
distal corners, the lamellae between them become sharply
defined and striated. Gelatinization proceeds more
rapidly now at the distal margin and then the refractive
granules of the mesial region gradually become gela-
tinized, a group around the hilum; frequently being
larger, more refractive, and quite resistant. A narrow
refractive band at the proximal end and sides is the
most resistant starch; this gradually becomes sharply
defined into 2 or 3 lamella? which are deeply striated but
not usually broken down into linear granules previous to
gelatinization. The gelatinized grains are much swollen

and distorted, the latter greater at the distal margin.
They do not resemble the untreated grain.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 60 per cent of
the entire number of grains and 81 per cent of the total
starch in 3 minutes; in about 96 per cent of the grains
and in more than 99 per cent of the total starch in 5
minutes. (Chart D 223.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 1 per
cent of the entire number of grains and 18 per cent of
the total starch in 5 minutes ; in about 3. per cent of the
grains and 33 per cent of the total starch in 15 minutes;
in about 7 per cent of the grains and 64 per cent of the
total starch in 30 minutes; in about 14 per cent of the
grains and 71 per cent of the total starch in 45 minutes ;
in about 17 per cent of the grains and 78 per cent of the
total starch in 60 minutes. (Chart D 624.)

Gelatinization is usually preceded by the appearance
of 2 clearly defined fissures which proceed from the hilum
and extend distalwards, sometimes meeting at the distal
end ; these fissures sharply define the mesial region from
a very refractive border. Deep irregularly arranged fis-
sures frequently form between these 2 fissures at the
distal end, especially if they are not confluent, and this
region is more quickly disorganized, followed later either
by disintegration or by gelatinization. The mesial region
is finally broken into an irregular mass of brilliant gran-
ules while the border, which extends around the proximal
end and sides, remains very refractive and profusely
striated. The grains are considerably swollen but very
rarely are distorted unless disintegration, followed by a
process of solution, is proceeding ; a very small proportion
of grains are completely gelatinized and a few medium-
sized grains are but little affected by the reagent.

Comparison with C. rosea shows :

Fissures proceeding from a definite hilum are much
more frequently demonstrable, and they form the boun-
dary between a much broader refractive border and a
mesial mass of much more refractive granules than in
C. rosea. The grains are much more resistant, show
much less distortion (practically none), and there is
very little disintegration, much less than in C. rosea.

The reaction with potassium hydroxide begins in a
few grains immediately. Complete gelatinization occurs
in about 3 per cent of the entire number of grains and
54 per cent of the total starch in 5 minutes ; in about 6
per cent of the entire number of grains and 65 per cent
of the total starch in 15 minutes; in about 9 per cent
of the grains and 72 per cent of the total starch in 30
minutes ; in about 12 per cent of the grains and 75 per
cent of the total starch in 45 minutes; in about the
same percentage of the grains and 77 per cent of the
total starch in 60 minutes. (Chart D 625.)

The hilum becomes more distinct than in those grains
of C. rosea in which it is demonstrable, and any fissures
present become wider and more extensive, and often
reach almost to the margin. The lamellae become very
distinct at first but later are obscured. Gelatinization
begins at the hilum which enlarges somewhat, and the
starch immediately surrounding it becomes divided into
coarse granules and the rest of the grain is covered
by fine stria? which become less fine and more evident as
gelatinization progresses, and finally as the hilum en-

CALANTHE.

775

larges and the grain swells a broad, striated marginal
band is formed by the more resistant starch which is
divided into many wedge-shaped portions by wide fis-
sures. This band becomes narrower and more nearly
transparent, the granules which were first formed about
the hilum are gelatinized and the grain is gelatinized.
In a small number of grains the capsule is dissolved and
the contents flow out and are dissolved before gelatiniza-
tion is complete, but in not so many as in C. rosea. The
gelatinized grains are larger than in C. vestita var.
rubro-oculata, and have thicker capsules and retain more
of the form of the untreated grain.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 12 per
cent of the entire number of grains and 15 per cent of the
total starch in 5 minutes; in about 75 per cent of the
grains and 83 per cent of the total starch in 15 minutes;
in about 98 per cent of the grains and in more than 99
per cent of the total starch in 30 minutes. (Chart
D626.)

The hilum unlike C. rosea is usually moderately dis-
tinct, and a small bubble is formed there. The lamella!
are not visible. As in C. rosea a narrow and not very
refractive band is formed about the margin before gela-
tinization begins and is more noticeable at the proximal
end than elsewhere. Gelatinization, unlike the grains of
C. rosea, begins at the distal margin where it is pre-
ceded by a pitted appearance of the surface of the grain,
and proceeds evenly toward the proximal end, by causing
small granules to be broken off from the edges of the
ungelatinized starch and gelatinized. After the lower
third of the grain has been gelatinized, two methods of
progress are noted, of which the first is seen in the less
resistant grains. A refractive line extends centrally from
the hilum to the gelatinized starch at the distal end ; the
hilum swells slightly, the bubble enlarges very little, then
shrinks and disappears, and the central portion of the
grain, along the refractive line already mentioned, gela-
tinizes, leaving the marginal and proximal starch ungela-
tinized; these later gelatinize, the proximal starch being
the most resistant. In the more resistant grains the
other method is noted, and this consists of an even
progression of gelatinization upward in all parts of the
grain until the hilum is reached, which swells slightly, the
bubble shrinks and disappears, and the proximal starch,
which is the most resistant, is broken into 2 or 3 pieces
which are slowly gelatinized. The gelatinized grains as in
C. rosea are large and considerably distorted, and do
not have much of the form of the untreated grain.

CALANTHE VEITCHII (HYBRID).

(Charts D 619 to D 626.)

HISTOLOGIC PROPERTIES ( See Foot-note, page 7C9 ) .
In form most of the grains appear to be simple and
are isolated with the exception of a few which are found
in aggregates of from 2 to 3 components. The aggre-
gates are more numerous than in C. rosea, about as in
C. vestita var. rubro-oculata. Compound and semi-com-
pound grains are rarely observed, somewhat more fre-
quently than in C. rosea, less frequently than in C. vestita
var. rubro-oculata. The separation of the grains into
simple, compound, etc., is difficult to make since the hilum
is frequently not demonstrable. Well-defined pressure
facets are occasionally observed, much more frequently

than in C. rosea, about as in C. vesttia var. rubro-oculata.
The surface of the grain is frequently irregular, due to
the same causes as found in both parents, somewhat less
than in C. rosea, but much more than in G. vestita var.
rubro-oculata. The conspicuous forms are ellipsoidal,
sometimes broadened and squared or irregular at the
distal end, nearly round, pyriform, ovoid, reniform, and
rounded triangular. The additional forms are round,
rounded with raised rounded prominence at proximal
end, irregular rhomboidal, pyriform with narrower end
curved, and grains of indefinite shape. The clearly de-
fined separated grains are dome-shaped, but the com-
ponents of aggregates are frequently placed laterally, and
hence other forms with one side flattened are probably
separated grains. These separated grains are more
numerous and well defined than in C. rosea, about as in
C. vestita var. rubro-oculata. The grains vary from
slightly to much flattened, with somewhat more of the
latter, not quite so much flattened as in C. rosea, but more
than in C. vestita var. rubro-oculata. When viewed on
edge they have the same shape as in both parents. In
form most of the grains are closer to C. rosea, but some
of them are the same as in C. vestita var. rubro-oculata.

The hilum is more frequently undemonstrable but is
distinct in more grains than in G. rosea, but in not nearly
so many as C. vestita var. rubro-oculata. When observed
it is usually a small and not a refractive round or lenticu-
lar spot, sometimes refractive. A small rounded cavity
is occasionally present. A small transverse or crescentic
cleft is occasionally present at the hilum, somewhat
more frequently than in C. rosea, but not nearly so fre-
quently as in C. vestita var. rubro-oculata. Definite
longitudinal usually non-refractive fissures leaving the
hilum are often observed, considerably more frequent
and varied than in C. rosea, but much less deep, varied,
and frequent than in C. vestita var. rubro-oculata. The
fissures leaving the hilum are usually 1 median which
may be quite deep and rarely refractive, and is either
clean-cut throughout or becomes much branched towards
the distal end; 2 leaving the hilum, which are directed
obliquely towards the distal corners; and a group of
undulating fissures directed towards' the distal end,
which are sometimes bounded by the 2 obliquely directed
fissures. The main body in the majority of grains is
broken usually into refractive masses, and occasionally
into large granules by irregular branched translucent
lines which may be so numerous as to form a network,
or this main body may be studded with numerous trans-
lucent dots which impart a pitted appearance to this
region of the grain ; fewer of such grains appear, espe-
cially of the latter type than in G. rosea, but many more
than in C. vestita var. rubro-oculata, since such grains
were not observed in G. vestita var. rubro-oculata. The
position of the hilum varies from centric to quite eccen-
tric. The range of eccentricity varies from 0.4 to
0.14, more frequently about 0.33 of the longitudinal axis.
Since the hilum is more frequently undemonstrable,
these figures must be considered provisional.

The hilum is usually not demonstrable as in most of
the grains of C. rosea, and when it is demonstrable, the
character is closer to that of the grains of C. rosea.

The lamellae are not generally demonstrable but grains
with a homogeneously refractive surface with the excep-
tion of 1 distinct lamella are more frequent than in

776

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

C. rosea, though much less frequent than in C. vestita
var. rubro-oculata. In the main body of the majority
of grains no lamellae are demonstrable, but this region is
heterogeneously refractive and is often bounded either by
an entire or a proximal and lateral more refractive bor-
der, in which 1 to about 3 marginal lamellae may be
clearly defined; such grains are less frequent, and the
main body less often inclosed within a refractive border
than in C. rosea, such grains were not observed in C.
vestita var. rubro-oculata.

The lamellae are usually not demonstrable as in most
of the grains of C. rosea and the grains in which they
are demonstrable are closer to similar grains in C. rosea.

The size of the grain varies from the smaller which
are 8 by 6/t, to the larger which are 36 by 24;u, com-
monly 21 by 16 n, in length and breadth. In size and
proportion the grains are closer to C. vestita var. rubro-
oculata.

POLABISCOPIC PBOPERTIES.

The figure varies from centric to quite eccentric, in
most grains it is not distinct and clean-cut, although
somewhat more frequently than in C. rosea, but much
less than in C. vestita var. rubro-oculata. A narrow
band at the margin of the majority of grains is arranged
like a box, with somewhat less frequency than in C. rosea,
but with very much more than in C. vestita var. rubro-
oculata. When the figure is clean-cut the lines vary
from moderately fine to coarse, more of the moderately
fine than in C. rosea, but much less than in C. vestita var.
rubro-oculata. The lines when distinct are arranged as
in both parents.

The degree of polarization varies from low to very
high (value 60), and there is the same variation in the
different grains as in C. rosea, but more than in C. vestita
var. rubro-oculata. There is somewhat less variation in
the same aspect of a given grain, and hence the mean is
higher than in C. rosea, but there is usually much more
variation with the mean much lower than in C. vestita
var. rubro-oculata.

With selenite the quadrants are usually not distinct,
excepting at the margin, though somewhat more fre-
quently in the typical grains than in C. rosea, but much
less frequently than in C. vestita var. rubro-oculata.
The colors are generally impure, about as in C. rosea, the
impurity usually indicated by an orange and purplish
color as in C. rosea. The scattered large grains with
sharply defined quadrants are more rare than in C. rosea;
when present the colors are usually tinged with green, as
in similar grains of C. rosea; the colors are much more
frequently impure than in C. vestita var. rubro-oculata.

In degree of polarization, character of the figure, and
appearance with selenite the grains of G. veitchii are
closer to C. rosea.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains color a
moderate violet (value 43), a little deeper, bluer, and
with less variation than in C. rosea, slightly lighter and
less bluish than in C. vestita var. rubro-oculata; the
color deepens, rare large grains being deeper and slightly
bluer than the others, a little deeper, bluer, and with less
variation among the grains than in C. rosea, almost as
deep with a little more variation than in C. vestita var.
rubro-oculata. With 0.125 per cent Lugol's solution, the

grains immediately color a light violet, they quickly be-
come moderately deep and bluer in tint with the rare larger
grains deeper and a little bluer ; most of the grains are a
little bluer and deeper than in 0. rosea, slightly lighter
and less bluish than in G. vestita var. rubro-oculata. After
heating in water until the grains are gelatinized and then
adding a 2 per cent Lugol's solution the gelatinized typi-
cal grains become a light to moderate blue with reddish
tint, lighter and more reddish than in both parents;
the rare large grains are a deep purplish-blue about as in
C. rosea, these grains are not observed in the prepara-
tion of G. vestita var. rubro-oculata; the solution becomes
a deep bluish-green, a little deeper and bluer than in
G. rosea, more greenish than in C. vestita var. rubro-
oculata. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solution
most of the grain-residues become a very light blue with
reddish tint, rare large grains moderately deep blue with
reddish tint, slightly lighter than in both parents; the
reddish tint nearer C. rosea than G. vestita var. rubro-
oculata; the capsules are moderate old-rose to brick-red,
lighter but very much the tint of C. rosea, lighter and
more yellowish in tint than in C. vestita var. rubro-
oculata. The solution becomes a very greenish-blue, less
greenish in tint than in C. rosea, but more than in C.
vestita var. rubro-oculata. Qualitatively and quantita-
tively the reaction with iodine is slightly closer to C.
rosea than to G. vestita var. rubro-oculata,.

ANILINE REACTIONS.

With gentian violet the grains color lightly at once,
some a little deeper than others, less variation than in C.
rosea, about as in C. vestita var. rubro-oculata; in 30
minutes they are moderate to moderately deep (value
57) with somewhat more of the latter, the mean is a
trifle deeper but nearly the same tint as in C. rosea; the
mean a little lighter but a little more reddish than in
C. vestita var. rubro-oculata. The same variation in
depth of the areas is present but less marked than in
C. rosea, but more prominent, with exception of the fis-
sures, than in C. vestita var. rubro-oculata.

With safranin the grains color light to moderate at
once, the mean about the same as in the parents; in 30
minutes they become moderate to moderately deep, with
many more of the latter (value 65), the mean is a little
deeper than in C. rosea, and about the same depth as in
G. vestita var. rubro-oculata. The areas are about the
same as with gentian violet.

The reaction with gentian violet is midway between
the two parents; that with safranin the same as that of
C. vestita var. rubro-oculata.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 71°
to 72° C., and all at 73° to 74° C., mean 72.5° C. The
mean temperature of gelatinization is less than that of
either parent, and is closer to that of C. vestita var. rubro-
oculata.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 60 per
cent of the grains and 80 per cent of the total starch in
5 minutes ; in about 94 per cent of the grains and 96 per
cent of the total starch in 15 minutes; in about 98 per

CALANTHE.

777

cent of the grains and 99 per cent of the total starch in
30 minutes. (Chart D 619.)

The hilum sometimes, as in G. vestita var. rubro-ocu-
lata, becomes very distinct, and a bubble may be found
there, but in other grains it is not visible. The lamellae
are not visible. A refractive band as in the parents
soon appears about the margin of many of the grains,
and may be observed to spread inward over the inner
portion of the grain just preceding gelatinization. Gela-
tinization, rarely, begins in the interior of the grain,
and usually at what is presumably the distal margin.
From this point it progresses inward, the grain often
giving the same evidence of a lamellated structure as
was noted in G. rosea. The marginal material, how-
ever, appears to be just as resistant as the rest and the
proximal margin is sometimes the last point to be gela-
tinized, the hybrid in this differing somewhat from both
parents. Usually the material just distal to the hilum
is the most resistant, as is noted of some grains in both
parents. The gelatinized grains are moderately large,
but not so large nor so distorted as those of C. rosea, in
this resembling C. vestita var. rubro-oculata. In this
reaction the grains of C. veitchii show qualitatively a
slightly closer relationship to the grains of C. vestita
var. rubro-oculata than to C. rosea.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 4 per cent of the
entire number of grains and 66 per cent of the total
starch in 5 minutes; in about 70 per cent of the grains
and 98 per cent of the total starch in 15 minutes ; in about
98 per cent of the grains and over 99 per cent of the total
starch in 30 minutes ; and over 99 per cent of both the
grains and total starch in 45 minutes; parts of rare
grains may remain ungelatinized for 60 minutes. (Chart
D620).

The hilum is distinct in more grains than in C. rosea,
but in much fewer than in G. vestita var. rubro-oculata.
Lamellae also may be observed in more grains than in
C. rosea, but these are later obscured. Gelatinization
begins in the interior of the grain at the hilum, if such
be demonstrable, and 2 branching fissures proceed to the
distal end which divide the grain into fine granules as
in the parents. The remainder of the process resembles
that described under G. rosea, except that the grains are
not dissolved so rapidly as in those grains, but more
rapidly than in C. vestita var. rubro-oculata. In this
reaction the grains of C. vestita are closer qualitatively
to those of C. rosea than to those of G. vestita var. rubro-
oculata.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in about 1 per cent of
the entire number of grains and 27 per cent of the total
starch in 5 minutes ; in about the same percentage of the
grains and 54 per cent of the total starch in 15 minutes ;
in about 22 per cent of the grains and 90 per cent of the
total starch in 30 minutes; in about 36 per cent of the
grains and 93 per cent of the total starch in 45 minutes ;
in about 41 per cent of the grains and 94 per cent of
the total starch in 60 minutes. (Chart D 621.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 27 per cent of the
entire number of grains and 76 per cent of the total
starch in 5 minutes ; in about 36 per cent of the grains
and 89 per cent of the total starch in 15 minutes; in
26

about 39 per cent of the grains and 90 per cent of the
total starch in 30 minutes ; in about 42 per cent of the
grains and 92 per cent of the total starch in 45 minutes;
in about 43 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 622.)

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 93 per cent of
the entire number of grains and 99 per cent of the total
starch in 3 minutes; in more than 99 per cent of the
grains and total starch in 5 minutes. (Chart D 623.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 33 per
cent of the entire number of grains and 89 per cent of
the total starch in 5 minutes; in about 60 per cent of
the grains and 95 per cent of the total starch in 15
minutes; in about 80 per cent of the grains and 97 per
cent of the total starch in 30 minutes; in about 89 per
cent of the grains and 98 per cent of the total starch in
45 minutes; in about 91 per cent of the grains and 99
per cent of the total starch in 60 minutes. (Chart
D 624.)

Gelatinization begins and proceeds about as in both
parents, the resemblance being much closer to that of
G. rosea than to C. vestita var. rubro-oculata. In the
majority of grains the marginal border is much narrower
and much less resistant than in C. vestita var. rubro-
oculata; it resembles C. regnieri closely in width but is
less resistant. At the close of the experiment (60 min-
utes) the grains present a much more varied appearance
than in either parent, most of them are completely gela-
tinized with more distortion, while a few are either
very little affected or have a broad border bounding a
mass of refractive granules. Disintegration and solution
occur in many grains, more than in either parent. The
gelatinized grains are swollen and more distorted than
in either parent.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 15
per cent of the entire number of grains and 61 per cent
of the total starch in 5 minutes; in about 20 per cent
of the grains and 81 per cent of the total starch in 15
minutes; in about 27 per cent of the grains and 85 per
cent of the total starch in 30 minutes; in about 34 per
cent of the grains and 92 per cent of the total starch in 45
minutes ; in about 42 per cent of the grains and 95 per
cent of the total starch in 60 minutes. (Chart D 625.)

The hilum is distinct and demonstrable in more
grains than in C. rosea, but in much fewer than in G.
vestita var. rubro-oculata, as are also the lamella?. Gela-
tinization in the majority of the grains begins at the
hilum (or some point representing the hilum) and pro-
ceeds as in C. vestita var. rubro-oculata, except that the
striae are not so distinct and are finer than in those grains
and there are a moderate number of grains in which the
type of gelatinization is the same as described for the
majority of the grains of C. rosea, but there are more
grains in which dissolution of the capsule and contents
is effected than in C. vestita var. rubro-oculata. The
gelatinized grains are not very large but are consider-
ably distorted as in G. rosea. In this reaction the grains
of C. veitchii are slightly closer, qualitatively, to G. ves-
tita var. rubro-oculata than to G. rosea.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 82 per

778

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

cent of the entire number of grains and 89 per cent of
the total starch in 3 minutes ; in about 94 per cent of the
grains and 97 per cent of the total starch in 5 minutes.
( Chart D 626.)

The hilum and lamellae are not visible in many of the
grains but in others the hilum is moderately distinct.
A narrow and not very refractive band is formed about
the margin of the grains before gelatinization. Gela-
tinization begins at the distal margin, as in C. vestita
var. rubro-oculata and all the grains show some tendency
for the process to begin at several disconnected points as
in C. rosea, but, in most of them this is confined to
the distal margin or what is probably the distal margin.
The progress of gelatinization in most of the grains is the
same as that described in the second method under C.
vestita var. rubro-oculata, and in the rest it is the same
as that described under C. rosea. The gelatinized grains
are large and very much distorted, and show but little
resemblance to the form of the untreated grain. In this
reaction the grains show qualitatively a closer relation-
ship to C. vestita var. rubro-oculata than to C. rosea.

46. STARCHES OF OALANTHE VESTITA VAE. BUBBO-

OCULATA, C. REGNIEKI, AND C. BEYAN.
C. vestita var. rubro-oculata (seed parent) is de-
scribed on pages 772 to 775.

STAECH OF C. REGNIERI (POLLEN PARENT).

(Charts D 627 to D 634.)
HISTOLOOIC PROPERTIES (See Foot-note, page 769).

In form most of the grains appear to be simple and
isolated with the exception of rare aggregates consisting
usually of 2 components. As the hilum is usually absent
it is difficult to assert definitely that the grains are gener-
ally simple. Compound grains were not observed. Well-
defined pressure facets are not present, probably due to
the greatly compressed lateral surfaces, but occasionally
a broadened or irregular concave distal end is noted, but
is not nearly so clearly denned as in C. vestita var. rubro-
oculata. The surface of the grain is generally irregu-
lar, much more irregular than in C. vestita var. rubro-
oculata. In addition to the irregularities found in C.
vestita var. rubro-oculata may he mentioned the follow-
ing: either an entire or distal crenate margin and a
small nipple-like protuberance at the proximal end. The
conspicuous forms are nearly round, pure, and with nar-
row end, curved pyriform, and ellipsoidal. The addi-
tional forms are reniform, round, pure ovoid, ellipsoidal
with squared or irregular distal end, imperfect rhom-
boidal, plano-convex often with rounded protuberances
in center of plane surface, and grains of indefinite shape.
The conspicuous forms of the separated grains are dome-
shaped, often with irregular distal end, and broad pyri-
form. Most of the grains above enumerated have either
a sinuous or crenate margin, the latter frequently more
marked at or confined to one end. The majority are
much broader and more flattened than in C. vestita var.
rubro-oculata, and when viewed on edge they are usually
narrow lenticular, narrow ellipsoidal, and rod-shaped.
A few scattered grains are found which are larger than
in C. vestita var. rubro-oculata and not much flattened.

The hilum is not usually demonstrable and when
it can be seen is much less distinct than in C. vestita var.
rubro-oculata, and is a small round, non-refractive spot.

A delicate transverse fissure may he present at the hilum,
and either 1 median or 2 longitudinal fissures emerge
from the hilum and proceed distalwards. When 2 are
present they may be directed obliquely towards the distal
corners, but in narrower grains they often soon become
so deflected as to be nearly parallel with one another;
these fissures are usually non-refractive. Definite fis-
sures connected with the hilum are less frequent than in
G. vestita var. rubro-oculata, and when present lack the
refractivity usually found in that species. The main
body of most of the grains is composed of a refractive
mass which is broken into fragments or large granules,
either by a network of translucent lines or by translucent
dots which impart a pitted appearance to this region of
the grain ; such grains were not found in C. vestita var.
rubro-oculata. The position of the hilum varies from
centric to quite eccentric; the range of eccentricity
being 0.46 to 0.1, more frequently 0.25 of the longitudinal
axis. Since the hilum is rarely demonstrable these figures
must be considered provisional.

The lamella are not usually demonstrable, much less
frequently than in C. vestita var. rubro-oculata. The
surface of a few scattered smaller grains is homogeneously
refractive, rarely with 1 distinct lamella near the hilum,
and such grains closely resemble those commonly found
in C. vestita var. rubro-oculata. In the main body of
most of the grains no lamellae are demonstrable, but this
region is heterogeneously refractive as already described,
and is bounded by a narrow very refractive marginal
border which is frequently composed of but 1, rarely 2
or 3 lamellae; in the more slender grains this border is
generally lacking at the distal margin ; such grains were
not observed in C. vestita var. rubro-ocuJata. Since the
lamellae can not be counted throughout the grain, no
number can be stated.

The size varies from the smaller grains, which are 10
by 6/i, to the larger, which are 36 by 34/t in length and
breadth, commonly about 24 by 23/A in length and
breadth. The grains are exceedingly light, which may
explain the comparatively large size of the smaller grains,
as the smallest have probably not been precipitated.

POLARISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric,
but very few grains occur in which it is distinct, much
fewer than in C. vestita var. rubro-oculata. When dis-
tinct the lines have the same arrangement and are as
fine as in C. vestita var. rubro-oculata. The usual
arrangement resembles a square or rectangular box, the
corners of which are always pierced and sometimes the
sides at one or more points. No clearly defined double
and multiple figures are observed.

The degree of polarization is generally absent or very
low in the mesial portion, simply present at the margin
which is usually high (value 35). Eare grains occur
in which polarization is distinct throughout, and varies
from high to very high. The mean is much lower than
in C. vestita var. rubro-oculata. A variation is also
found in the same aspect of a grain as in C. vestita var.
rubro-oculata, and also in the sides of the box arrange-
ment mentioned under figure.

With selenite the entire quadrants are rarely ob-
served ; when present they vary as in C. vestita var. rubro-

CALANTHE.

779

oculata. The colors are generally impure, the impurity
found at both ends of the scale much less frequently
pure than in C. vestita var. rubro-oculata.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderately light violet which is a little
lighter and redder than in C. vestita var. rubro-oculata
(value 35) ; the color deepens quickly, becoming bluer in
tint, but is neither so deep nor so blue as in C. vestita
var. rubro-oculata. The color is somewhat uneven over
the main body of the grain with the margin almost color-
less in many ; there is also considerable variation among
the different grains, and it is greater than in C. vestita
var. rubro-oculata. With 0.125 per cent Lugol's solution
the grains immediately color a light violet, a little redder
than in C. vestita var. rubro-oculata, which quickly be-
comes moderate to moderately deep, more uneven in
depth with mean lighter and more reddish than in C.
vestila var. rubro-oculata. After heating in water until
the grains are gelatinized and then adding 2 per cent
Lugol's solution, the gelatinized grains vary from a light
violet to rare grains of deep blue with a reddish tint, the
mean is lighter and redder than in C. vestita var. rubro-
oculata, the solution is a moderate blue with greenish
tint, lighter and greener than in C. vestita var. rubro-
oculata. If the preparation is boiled for 2 minutes and
then treated with an excess of 2 per cent Lugol's solution,
the scattered grain-residues color a light blue with reddish
tint, about the same depth but more reddish than in
C. vestita var. rubro-oculata, the capsules become a light
brick-red to deep wine-red — more of a yellowish red than
in C. vestita var. rubro-oculata. The solution is lighter
and more greenish in tint than that of C. vestita var.
rubro-oculata.

ANILINE REACTIONS.

With gentian violet the grains color light to moderate
at once, a little deeper with more variation in the dif-
ferent grains than in C. vestita var. rubro-oculata.
In 30 minutes the grains become a light to moderately
deep violet (value 50), being lighter and more of a bluish
violet at the margin of round grains and at the distal
margin of the more slender grains. The rare fissures
color more of a rose-violet than the body of the grain.
In half an hour there is greater variation in depth with
the mean a little lighter than in C. vestita var. rubro-
oculata; the rare fissures color more lightly, and there
is more variation in depth between the body of the grain
and the margin than in C. vestita var. rubro-oculata.

With safranin most of the grains immediately be-
come moderate with occasional moderately deep, a little
deeper at once than in C. vestita var. rubro-oculata; and
in half an hour they deepen slightly, there being a larger
number of the moderately deep than at once (value 60) ;
the color is a little lighter and more of a yellowish red
than in C. veslita var. rubro-oculata. The variation
in depth in the same aspect of a given grain is the same
as with gentian violet.

TEMPERATURE REACTIONS.

The majority of the grains are gelatinized at 70°
to 72° C., and in all but rare resistant grains at 76°
to 78° C., mean 77° C.

During the process of heat gelatinization, the outer-
most marginal lamella or lamella?, which as in C. vestita

var. rubro-oculata, are more resistant than the other
parts of the grain, break into refractive segments.
These segments may become concave and finally gela-
tinized, sometimes accompanied by a slit-like rupture of
the capsule, but not with convoluted distortion as at the
distal end of C. vestita var. rubro-oculata. An irregular
frequently very abrupt series of either invagination or
twisting changes may occur throughout the entire mar-
gin ; when at but one end it appears as a deep invagina-
tion at what seems to be the proximal.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immedi-
ately. Complete gelatinization occurs in about 52 per
cent of the entire number of grains and 67 per cent of the
total starch in 5 minutes ; in about 92 per cent of the
grains and 95 per cent of the total starch in 15 minutes ;
in more than 99 per cent of the total starch in 30 minutes.
( Chart D 627.)

The hilum unlike that in C. vestita var. rubro-oculata
is not visible, except in a few grains where a bubble is
seen, presumably at the hilum. Lamellae also are not
seen. A much smaller refractive band than in C. vestita
var. rubro-oculata forms about the border of the more
resistant grains and gradually grows somewhat broader.
Gelatinization in some grains begins at the margin, and
in the rest the interior is affected first, and is first sepa-
rated into refractive granules and then gelatinized and
the progress in the two methods is very different from
anything noted in C. vestiffa var. rubro-oculata. In the
first class of grains, the margin, or a certain part of the
margin, becomes gelatinous with much sacculation and
distortion of the capsule, and the interior of the grain
becomes divided into refractive granules, which in turn
becomes gelatinized. In the second class, the whole
grain simply swells somewhat irregularly, as the granules
become gelatinized. The gelatinized grains are moder-
ately large with thin capsules and do not retain as much
of the form of the untreated grain as in C. vestita var.
rubro-oculata.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 21 per cent of
the entire number of grains and 75 per cent of the total
starch in 5 minutes ; in about 44 per cent of the grains
and 90 per cent of the total starch in 15 minutes; in
about 96 per cent of the grains and 99 per cent of the
total starch in 30 minutes; in about 99 per cent of the
grains and over 99 per cent of the total starch in 45
minutes ; parts of rare grains remain ungelatinized in 60
minutes. (Chart D 628.)

The hilum is not demonstrable except in a few grains,
and in these it becomes distinct. The lamella? also are
usually not demonstrable. Gelatinization begins in all
parts of the interior of the grain. The process is very
different from that observed in C. vestita var. rubro-
oculata. The grain becomes more translucent and ap-
pears to be criss-crossed by a number of fine lines or fis-
sures dividing the material into fine granules, and in
many grains there are also broad cracks extending in
various directions from margin to margin which divide
this finely granular starch into various-sized pieces.
Dissolution of the capsule occurs at several points, and
as the interior part of the grain becomes gelatinous it
flows out of these openings and is completely dissolved.

780

DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

Shreds of the capsule often remain after the rest has
dissolved. No true completely gelatinized grains are
noted.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in but rare grains, less
than 0.5 per cent of the entire number, and 25 per cent
of the total starch is gelatinized in 5 minutes ; still but
rare grains are completely gelatinized and 66 per cent
of the total starch gelatinized in 30 minutes; complete
gelatinization occurs in about 31 per cent of the grains
and 93 per cent of the total starch in 30 minutes; in
about 41 per cent of the grains and 96 per cent of the
total starch in 45 minutes; in about 45 per cent of the
grains and 98 per cent of the total starch in 60 minutes.
(Chart D 629.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 56 per cent of
the entire number of grains and 86 per cent of the total
starch in 5 minutes; in about 63 per cent of the grains
and 93 per cent of the total starch in 15 minutes; in
about 70 per cent of the grains and 96 per cent of the
total starch in 30 minutes; little if any further advance
in 45 and 60 minutes, respectively. (Chart D 630.)

No bubble occurs at the hilum, and rarely definite
fissures proceed from the hilum, such as found in C.
vestita var. rubro-oculata. The granules in the mesial
region are more refractive throughout the entire portion,
gelatinization of them is more rapid towards the distal
end of narrow or one side of rounded grains, but the
group of larger refractive granules at the proximal
end is not so marked as in C. vestita var. rubro-oculata.
The marginal lamella or lamellae of rounded grains and
that at the proximal end and sides of slender grains break
into very refractive linear granules, not commonly ob-
served in G. vestita var. rubro-oculata. During gela-
tinization of this outermost layer, it may break into small
segments and the process is always accompanied by much
distortion. The gelatinized grains are swollen and much
distorted, the latter more throughout the entire margin
than in C. vestita var. rubro-oculata. A few refractive
granules, segments, or a small concave area at one end,
may remain in an otherwise gelatinized grain; this was
not noted in C. vestita var. rubro-oculata.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 86 per cent of the
entire number of grains and 99 per cent of the total starch
in 30 seconds; in about 98 per cent of the grains and
more than 99 per cent of the total starch in 5 minutes.
(Chart D 621.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 9 per
cent of the entire number of grains and 42 per cent of
the total starch in 5 minutes; in about 18 per cent of
the grains and 71 per cent of the total starch in 15
minutes; in about 22 per cent of the grains and 89 per
cent of the total starch in 30 minutes ; in about 32 per
cent of the grains and 92 per cent of the total starch in
45 minutes; in about 36 per cent of the grains and 94
per cent of the total starch in 60 minutes. (Chart
D 632.)

Fissures similar in character to those in C. vestita
var. rubro-oculata are formed which resemble this starch
in contour and homogeneous ref ractivity ; but later
irregular deep fissures proceed over the mesial region

of such grains more often than in C. vestita var. rubro-
oculata. The characteristic grains of this species have
either a sinuous or a crenate margin and appear un-
evenly refractive when viewed from above, due prob-
ably to unequal density caused by the margin; these
grains are also broader than the characteristic ones of
C. vestita var. rubro-oculata. Similar fissures form in
these grains to those noted for C. vestita var. rubro-
oculata. The border which is sharply defined by the
formation of thes% fissures in both types of grains is
much narrower than that found in C. vestila var. rubro-
oculata; in the first-named grains the. mesial region is
broken into more refractive granules although in both
types these are less resistant than in C. vestita var. rubro-
oculata. At the completion of the experiment (60 min-
utes) more grains have undergone disintegration and
solution and many more are in the act of breaking down
than in C. vestita var. rubro-oculata; the narrow border
is also quite resistant especially at the proximal end,
though narrower and less resistant than in C. vestita var.
rubro-oculata. Some grains become completely gela-
tinized without previous disintegration at one or more
points, and are then much swollen and somewhat dis-
torted. All the grains are swollen during the reaction
as in C. vestita var. rubro-oculata, but more frequently
show distortion and partial disintegration.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 5 per
cent of the entire number of grains and 77 per cent of
the total starch in 5 minutes; in about 6 per cent of the
grains and 80 per cent of the total starch in 15 minutes ;
in about 10 per cent of the grains and 85 per cent of the
total starch in 30 minutes; in about 19 per cent of the
grains and 90 per cent of the total starch in 45 minutes;
in about 19 per cent of the grains and 93 per cent of the
total starch in 60 minutes. (Chart D 633.)

The hilum or lamellre are not visible, except in a
very few grains. Gelatinization begins all through the
interior of the grains which is divided into very fine
granules by many fine fissures, and part or all of the
marginal material is often separated from the rest by an
irregular fissure ; the capsule, however, is not broken until
later. As the granular starch gelatinizes the grain en-
larges and there is here also more frequent dissolution
of the capsule than in C. vestita var. rubro-oculata. The
gelatinized grains are not so large as in C. vestita var.
rubro-oculata, and are much more distorted.

The reaction with sodium salicylate begins immedi-
ately. Complete gelatinization occurs in about 92 per
cent of the entire number of grains and 96 per cent of
the total starch in 3 minutes; in more than 99 per cent
of the grains and total starch in 5 minutes. (Chart
D 634.)

The hilum and lamella? are not visible. A very nar-
row and not very refractive band is formed about the
margin before gelatinization begins. Gelatinization be-
gins at one point on the margin and proceeds differently
from the same reaction in C. vestita var. rubro-oculata
by the invasion of the grain by large irregular fissures
and cracks, which separate off small and large pieces of
ungelatinized starch, which then gelatinize; when the
end of the grains opposite to that at which gelatinization
started is reached, the ungelatinized starch becomes very
extensively fissured, and quickly and widely separated

CALANTHE.

781

into various sized pieces which are rapidly gelatinized.
The gelatinized grains are large and very much distorted,
and do not retain as much of the form of the untreated
grain as do those of C. vestita var. rubro-oculata.

CALANTHE BIIYAN (HYBRID).

(Charts D 627 to D 634.)

HISTOLOGIC PROPERTIES (See Foot-note, page 769).
In form most of the grains appear to be simple and
isolated with the exception of a few which are found in
aggregates, usually consisting of 2 components. Com-
pound grains are rarely determined. Since a hilum is not
usually demonstrable definite statements as to simple
and compound grains are unsatisfactory. Well-defined
pressure facets similar to those of C. vestita var. rubro-
oculata are rarely observed, but are more frequent than in
C. regnieri. The surface of the grain is frequently
irregular, the irregularities being due to the same causes
as those of both parents. The grains are more irregular
than in C. vestita var. rubro-oculata, but not quite so
irregular as in C. regnieri. The conspicuous forms are
ellipsoidal, sometimes with squared or crenate distal end ;
potato-shaped; pyriform; reniforni; nearly round; and
plano-convex, often with rounded central protuberances
on the plane surface. The additional forms are pure
ovoid, pyriform with 1 end curved, round, shield-shaped,
irregular rhomboidal, and grains of indefinite shape.
The conspicuous separated grains are dome-shaped, bell-
jar-shaped, and ovoid grains with a unilateral concave
depression. Most of the grains mentioned have an undu-
lating margin, and many have a crenate distal margin ;
this absence from the pure type is much more evident than
in C. vestita var. rubro-oculata, but not so marked as
in C. regnieri. The grains are much more varied in
shape with a more even balance between slender and
broadened types than in either parent. The grains vary
from slightly to much flattened, the mean much more
laterally compressed than those of C. vestita var. rubro-
oculata, with the mean somewhat less flattened than in
C. regnikri. When viewed on edge they are ovoid, nar-
row ellipsoidal, lenticular to rod-shaped, the more flat-
tened types frequently exhibiting a median central line
resembling a fissure. In form the majority of the grains
are closer to those of C. regnieri and the minority to C.
vestita var. rubro-oculata.

The hilum is not demonstrable in most grains, much
less frequently than in C. vestita var. rubro-oculata, but
in somewhat more grains than in C. regnieri. When
demonstrable it is a small, non-refractive, round or len-
ticular spot; the latter may be directed longitudinally.
Either a small rounded cavity or a short straight or crcs-
centic transverse cleft is occasionally present at the hilum.
Definite fissures leaving the hilum are less varied and
usually lack the refractivity present in C. vestita var.
rubro-oculata, but they are more frequent, varied, and
usually more clearly defined than in C. regnieri. The
majority of the grains are composed of refractive masses
which are separated by translucent non-refractive lines,
more frequently arranged as a median line with scattered
lateral branches; in some grains these lines appear as a
close network, or the refractive mass forming the body
of the grain appears as though pitted by translucent
dots; such grains are not observed in C. vestita var.
rubro-oculata, and the former are much more frequent

and the latter less frequent than in C. regnieri. The
position of the hilum is centric to quite eccentric; the
range of eccentricity varies from 0.33 to 0.11, commonly
about 0.2 to 0.17, of the longitudinal axis. Since the
hilum is frequently not demonstrable, these figures must
be considered provisional. In the character and eccen-
tricity of the hilum the grains of C. bryan are closer
to those of C. regnieri.

The lamellcB are not usually demonstrable, less fre-
quently than in C. vestita var. rubro-oculata, but some-
what more frequently than in C. regnieri. The surface
in a moderate number of smaller grains is homogeneously
refractive, not nearly so often as in C. vestita var. rubro-
oculata, but yet considerably more frequently than in C.
regnieri. In such grains 1 lamella may be distinct and
located moderately near the margin, the marginal band
thus separated from the main body of the grain being
even more refractive than the main body of the grain,
similar to that described for C. vestita var. rubro-oculata,
but not C. regnieri. Earely a few lamellae may be distinct
near the hilum, not quite so frequently as in C. vestita var.
rubro-oculata, but more frequently than in C. regnieri. In
the main body of the majority of grains no lamellae are de-
monstrable, but this region is heterogeneously refractive,
and is surrounded by a refractive border ; the boundary
between the main body and the border may be demarcated
either by a refractive lamella or what appears to be a
fissure; frequently no lamellae are demonstrable in this
border, but occasionally 2 or 3 are moderately distinct;
such grains are not observed in C. vestita var. rubro-
oculata, they are similar to those commonly found in
the other parent, but there is either no border or it is
usually broader if present than in that species. The
lamelke of the grains of C. bryan are usually not demon-
strable as in the grains of C. regnieri and when they
are seen they are usually closer to those of C. vestita var.
rubro-oculata. Lamella throughout the entire grain
can not be counted and hence no number can be^iven.

The size varies from the smaller, which are 1 by
6/t, to the larger, which are 48 by 24/x in length and
breadth; commonly about 30 by 22/t in length and
breadth. The grains of C. bryan are larger than either
parent, but are closer to C. regnieri than to C. vestita
var. rubro-oculata. In proportion of length to width
they are closer to C. vestita var. rubro-oculata.

POIARISCOPIC PROPERTIES.

The figure varies from centric to quite eccentric but
is more frequently not distinct, much less often than in
C. vestita var. rubro-oculata, but distinct in consider-
ably more grains than in C. regnieri. When distinct
throughout, the lines have the same character and
arrangement as in both parents. The arrangement more
frequently observed is the same as -the minority in C.
vestita var. rubro-oculata and as in most grains of C.
regnieri the box is often rectangular, but it occurs with
considerably less frequency and is less seldom pierced
at the sides than in C. regnieri. Double and multiple
figures are present, more numerous than in C. vestita var.
rubro-oculata and these are not observed in the other
parent.

The degree of polarization is more frequently absent
or very low in the mesial portion, but in a moderate
proportion of grains it is high to very high (value 45),

782

DATA OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS.

much lower than in C. vestita var. rubro-oculata, but
considerably higher than in the other parent. There is
a variation both in the sides of the box arrangement
described under figure and in the grains with entire
polarization as in both parents.

With selenite the entire quadrants are moderately
often sharply defined, much less frequently than in C.
vestita var. rubro-oculata, but considerably more often
than in the other parent ; when present, they vary as in
both parents. The colors are more frequently impure,
much less pure than in C. vestita var. rubro-oculata,
but considerably more than in the other parent. The
impurity is at both ends of the scale as in parents.

In degree of polarization, character of the figure,
and appearance with selenite the grains of C. bryan
are closer to those of C. regnieri than to C. vestita var.

rubro-oculata.

IODINE REACTIONS.

With 0.25 per cent Lugol's solution the grains imme-
diately color a moderate violet (value 38), almost as deep
as in C. vestita var. rubro-oculata, and a little deeper
than in the other parent ; they deepen quickly, becoming
bluer in tint with considerable variation in depth of the
different grains; the main body of the grain is often
deeper than the margin, which may be almost colorless.
The grains become neither so deep nor so bluish in tint as
in C. vestita var. rubro-oculata, and there is also a
greater variation among the different grains and in the
same aspect of a given grain than in C. vestita var.
rubro-oculata. The grains deepen with about the same
variation in the different grains, with slightly less in
the same aspect of a given grain, and become a little
more bluish in tint than in C. vestita var. rubro-oculata.
With 0.125 per cent Lugol's solution the grains color a
light violet which quickly deepens, becoming bluer in tint,
the variations in the different grains and the same aspect
of a given grain are about as above, the comparison with
the parents is the same as with the 0.25 per cent Lugol's
solution. After heating in water until the grains are
gelatinized and then adding a 2 per cent Lugol's solution,
the gelatinized grains become light to moderate blue
with a very reddish tint; they are more reddish and
lighter than those of C. vestita var. rubro-oculata, but
are less reddish and there is less variation in depth with
mean slightly deeper than in C. regnieri. The solution
is a deep blue, deeper and less greenish in tint than in
both parents. If the preparation is boiled for 2 minutes
and then treated with an excess of 2 per cent Lugol's
solution, the grain-residues color a light blue with reddish
tint, about the same depth as in both parents, a little more
reddish than in C. vestita var. rubro-oculata, but hardly
so reddish as in C. regnieri. The capsules color a deep
old-rose to either wine-red or a deep heliotrope. The
color has a little more yellow in the red than in C. vestita
var. rubro-oculata, but not nearly so yellowish as in C.
regnieri; it is deeper than in both parents. The solution
is a very deep blue, deeper than in both parents. In the
qualitative reactions with iodine the grains of C. bryan
are closer to those of C. vestita var. rubro-oculata, than
to those of C. regnieri.

ANILINE REACTIONS.

With gentian violet most of the grains color lightly,
while a few become a moderate violet; more variation

with the mean deeper than in C. vestita var. rubro-ocu-
lata; but there being less of the moderate, the mean is
not as deep as in C. regnieri. In half an hour they
become moderate to moderately deep (value 53), with a
larger proportion of the former, the mean a little lighter
than in C. vestita var. rubro-oculata; and less variation in
depth with the mean deeper than in C. regnieri. The
variation in depth of the main body and the margin in
the same aspect of a given grain is much more frequent
than in C. vestita, var. rubro-oculata, but not so marked
nor quite so frequent as in C. regnieri. The variation
in depth of the rare fissures and body of the grain is less
marked than in C. vestita var. rubro-oculata, but more
than in C. regnieri.

With safranin most of the grains immediately become
light to moderate ; about the same depth as in C. vestita
var. rubro-oculata, a little lighter than in C. regnieri.
In half an hour they stain moderate to moderately deep
(value 63) ; the variation in the depth of the same
aspect of a given grain is the same as with gentian violet ;
a trifle lighter, than in C. vestita var. rubro-oculata;
deeper and less of yellow in the red than in C. regnieri.

In the reactions with aniline stains the grains of C.
bryan are slightly closer to C. regnieri than to C. vestita
var. rubro-oculata.

TEMPERATURE REACTIONS.

The temperature of gelatinization for the majority
of grains is at 72° to 74° C., and of all but rare resistant
grains at 76° to 77.5° C., mean 76.7° C. At the
beginning of heat gelatinization, the steps more closely
resemble those of C. regnieri, but in the later stages the
outermost lamella? are gelatinized and become convoluted
as in C. vestita var. rubro-oculata, so that the gelatinized
grain closely resembles this species, instead of V. regnieri.
The temperature of gelatinization of C. bryan is much
closer to C. regnieri than to C. vestita var. rubro-oculata.

EFFECTS OF VARIOUS REAGENTS.

The reaction with chloral hydrate begins immediately.
Complete gelatinization occurs in about 29 per cent of
the entire number of grains and 61 per cent of the total
starch in 5 minutes; in about 48 per cent of the grains
and 75 per cent of the total starch in 15 minutes ; in about
74 per cent of the grains and 89 per cent of the total
starch in 30 minutes ; in about 79 per cent of the grains
and 91 per cent of the total starch in 45 minutes; in
about 89 per cent of the grains and 94 per cent of the
total starch in 60 minutes. (Chart D 627.)

The hilum becomes distinct in some of the grains and
a bubble is frequently formed there, also deep fissures
occur which during gelatinization divide the grain into
several parts. The lamella? become distinct in some of
the grains as in C. vestita var. rubro-oculata, but in others
there is no trace of either hilum or lamellae, as they
resemble the characteristic grains of C. regnieri. A nar-
row refractive band forms slowly about the margin of the
grain and recedes as gelatinization advances from the
margin, as in C. vestita var. rubro-oculata. Gelatiniza-
tion begins in the interior of some of the grains as in
C. regnieri, but in most at the margin, or at the margin
and at the hilum as in C. vestita var. rubro-oculata, and
the process is the same as in C. vestita var. rubro-oculata.
The gelatinized grains have rather thin capsules, are

CALANTHE.

783

much enlarged, and somewhat distorted. In this reac-
tion the grains of C. bryan show a closer relationship
qualitatively to those of C. vestUa var. rubro-oculata
than to C. regnieri.

The reaction with chromic acid begins immediately.
Complete gelatinization occurs in about 11 per cent of
the entire number of grains and 40 per cent of the total
starch in 5 minutes; in about 45 per cent of the grains
and 85 per cent of the total starch in 15 minutes; in about
60 per cent of the grains and 93 per cent of the total
starch in 30 minutes; in about 91 per cent of the grains
and 99 per cent of the total starch in 45 minutes;
in about 99 per cent of the grains and over 99 per cent
of the total starch in 60 minutes. (Chart D 628.)

In those grains in which the hilum and lamellae are
demonstrable, they become as distinct as in C. vestita var.
rubro-oculata, but usually the grains more closely resem-
ble those of C. regnieri in appearance. Gelatinization
begins at the hilum, or at some point similar to a hilum,
and proceeds as in C. vestita var. rubro-oculata by the
extension distally of fine branching fissures, which divide
the material of the grain into fine granules. The bor-
der about the margin of the grain is more resistant as in
C. vestita var. rubro-oculata, and remains after the rest
of the grain has gelatinized, but differs from C. vesttia
var. rubra-oculata and resembles C. regnieri in being
invaded by cracks at various points, at which the capsule
is dissolved. Through these points the semi-fluid mass
in the interior escapes and is dissolved. The few grains
which attain complete gelatinization are the same in
appearance as those of C. vestita var. rubro-oculata. In
this reaction the grains of C. bryan are closer qualitatively
to C. vestita var. rubro-oculata.

The reaction with pyrogallic acid begins in 1 minute.
Complete gelatinization occurs in but rare grains and
15 per cent of the total starch in 5 minutes ; still in but
rare grains and 33 per cent of the total starch in 15
minutes; complete gelatinization occurs in about 25
per cent of the entire number of grains and 80 per cent
of the total starch in 30 minutes; in about 32 per cent
of the entire number of grains and 85 per cent of the
total starch in 45 minutes; in about 40 per cent of the
entire number of grains and 92 per cent of the total starch
in 60 minutes. (Chart D 629.)

The reaction with nitric acid begins immediately.
Complete gelatinization occurs in about 21 per cent of
the entire number of grains and 62 per cent of the total
starch in 5 minutes; in about 27 per cent of the grains
and 75 per cent of the total starch in 15 minutes; in
about 33 per cent of the grains and 81 per cent of the
total starch in 30 minutes; in about 37 per cent of the
grains and 88 per cent of the total starch in 45 minutes ;
in about 38 per cent of the grains and 89 per cent of the
total starch in 60 minutes. (Chart D 630.)

A small transient bubble often occurs at the hilum,
less frequently than in C. vestita var. rubro-oculata, but
more frequently than in C. regnieri; definite fissures
proceed from the hilum with much less frequency than
in C. vestita var. rubro-oculata, but with more frequency
than in C. regnieri. The granules throughout the entire
mesial region are more refractive than in C. vestita var.
rubro-oculata, but not quite so refractive as in C.. regnieri.
There is a tendency to definition of lamellae in the mesial
region between fissures, less distinct and much less fre-

quent than in C. vestita var. rubro-oculata; but this
was not observed in C. regnieri. During gelatinization,
a mass of starch in the mesial region near the proximal
end is sometimes more resistant than towards the distal
end and breaks into a mass of larger refractive granules,
found less commonly than in C. vestita var. rubro-ocu-
lata; but much more than in C. regnieri. The marginal
lamellae become sharply defined, striated, and may break
into linear granules; the latter more commonly than in
C. vestita var. rubro-oculata; about as in C. regnieri.
This marginal layer is gelatinized with somewhat more
distortion than in C. vestita var. rubro-oculata, but with
less distortion and more completely than in C. regnieri.
The gelatinized grains are swollen and much distorted,
the latter more than in C. vestita var. rubro-oculata, but
less distorted than in C. regnieri and the presence of
refractive granules or segments is not observed as some-
times found in G. regnieri. In this reaction the grains
of C. bryan are qualitatively slightly closer to G. vestita
var. rubro-oculata, than to C. regnieri.

The reaction with sulphuric acid begins immediately.
Complete gelatinization occurs in about 85 per cent of
the entire number of grains and 97 per cent of the total
starch in 3 minutes ; in about 98 per cent of the grains
and more than 99 per cent of the total starch in 5 minutes.
(Chart D 631.)

The reaction with hydrochloric acid begins imme-
diately. Complete gelatinization occurs in about 26 per
cent of the entire number of grains and 58 per cent of the
total starch in 5 minutes; in about 34 per cent of the
grains and 74 per cent of the total starch in 15 minutes;
in about 38 per cent of the grains and 92 per cent of the
total starch in 30 minutes; in about 50 per cent of the
grains and 94 per cent of the total starch in 45 minutes ;
in about 56 per cent of the grains and 96 per cent of the
total starch in 60 minutes. (Chart D 632.)

Gelatinization is preceded and continues as in both
parents, but there is much greater variation among the
grains than in either parent. A number of medium-
sized globular and ovoid grains are present which are
very resistant and advance little beyond the swollen hilum
and formation of deep fissures; these grains resemble
those of C. vestita var. rubro-oculata in form but are
even more resistant than those grains. The majority of
the grains, although at first more homogeneous in con-
tour and refractivity, resemble more closely those of C.
regnieri in form ; in such grains gelatinization sometimes
begins at the margin, often the corners limiting the
distal end if the grain is somewhat triangular, accom-
panied by distention of the capsule at these points; this
form of gelatinization was not noted in either parent.
The fissures in the majority of grains form the boundary
line between a narrower border and the mesial region
than in C. vestita var. rubro-oculata, about the same as
in C. regnieri. At the end of the experiment (60 min-
utes) the majority of grains are gelatinized and some
have undergone entire solution or are in various stages
of disintegration while in the minority there is either a
broad refractive border bounding an irregular mass of re-
fractive granules or these grains are almost unaffected —
much greater variation than in either .parent. While
the narrow refractive border is less resistant than in
both parents, causing a much greater gelatinization of
the grains, yet the number of slightly or practically not

784

DATA OP PROPERTIES OF STARCHES OP PARENT- AND HYBRID-STOCKS.

affected grains is so much greater than in C. regnieri
that the total gelatinization is somewhat less than in
this species. Gelatinized grains are swollen as in both
parents but are more distorted. In this reaction the
grains of C. bryan show, qualitatively, a closer resem-
blance to those of C. regnieri than to C. vestita var.
rubro-oculata.

The reaction with potassium hydroxide begins imme-
diately. Complete gelatinization occurs in about 6 per
cent of the grains and 53 per cent of the total starch in
5 minutes; in about 10 per cent of the grains and 62 per
cent of the total starch in 15 minutes; in about 16 per
cent of the grains and 71 per cent of the total starch in
30 minutes; in about 21 per cent of the grains and 75
per cent of the total starch in 45 minutes ; in about the
same percentage of the grains and 77 per cent of the total
starch in 60 minutes. (Chart D 633.)

The hilum is usually not visible as in C. regnieri, but
in some grains it is distinct as in C. vestita var. rubro-
oculata, and the lamellae also are usually not visible but
are sometimes distinct. Gelatinization begins in the
interior and proceeds in the majority of grains as in C.
regnieri, and in the minority as in C. vestita var. rubro-
oculata. There are nearly as many grains dissolved as in
C. regnieri. The gelatinized grains are larger and not
so much distorted as in C. regnieri but not so large and
much more distorted than in C. vestita var. rubro-oculata.
In this reaction the grains of C. bryan are closer qualita-

tively to those of C. regnieri than to C. vestita var. rubro-
oculata.

The reaction with sodium salicylate begins imme-
diately. Complete gelatinization occurs in about 43 per
cent of the entire number of grains and 53 per cent of
the total starch in 5 minutes ; in about 98 per cent of the
grains and 99 per cent of the total starch in 15 minutes.
( Chart D 634.)

The hilum in the grains resembling those of C. vestita
var. rubro-oculata is moderately distinct and a small
bubble is formed there as in the grains of that starch.
The lamellae are not visible. A narrow and not very re-
fractive band is formed as in the parents about the margin
of the grains before gelatinization begins. Gelatinization
begins at the margin in every grain and at the distal mar-
gin of those grains in which the hilum is visible, and
while most of the grains are very like those of C. regnieri
in form the method of gelatinization is very like that
described as the second method under C. vestita var.
rubro-oculata. In the smaller number of grains which
resemble C. vestita var. rubro-oculata in form the method
of gelatinization is like the first method described under
that starch. The gelatinized grains are large and very
much distorted; they show less of the form of the un-
treated grain that those of C. vestita var. rubro-oculata.
In this reaction, the grains show qualitatively a closer
relationship to C. vestita var. rubro-oculata than to G.
regnieri.

CHAPTER IX.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PARENT-STOCKS

AND HYBRID-STOCKS.

The laboratory records of the macroscopic and micro-
scopic properties of seven sets of parent-stocks and
hybrid-stocks compose this chapter. The more important
data have been summarized and carried over into Part I,
Chapter V, second and third sections of each parent-
hybrid set.

All of these records were made by Miss Margaret
Henderson, B.S., M.A. (University of Pennsylvania),
who devoted one and a half years of painstaking care to
this very tedious work.

In the pursuit of this investigation the precautionary
measures set forth by Macf arlane, and quoted in full in
Part I, Chapter I, pages 4 to 7, were very carefully ob-
served, excepting in regard to the selection of the plants
that are of the same types as those of the parents and the
hybrids. It was not only impossible in this research to
obtain the actual parents and hybrid, but also to select
from the parent-stocks and hybrid-stocks specimens
that correspond to the original types — the latter not
being known even to the growers themselves, or having
been placed on record. It was therefore necessary to
select specimens that represent as closely as possible the
assumed average type in each case. The plants were also
selected with care as to age, and each of the several sets
of orchids were kept under the same conditions as regards
soil, temperature, moisture, and light in the orchid house
of the Botanical Department of the University of Penn-
sylvania. It was contemplated at the inception of this
research to include representatives of a number of genera,
and material was obtained in the form of irids, narcissi,
lilies, begonias, etc., but circumstances arose that neces-
sitated the limitation of this part of the research. More-
over, it was contemplated to study coincidently both
plant and starch characters, but conditions caused the
abandonment of this project, excepting in the case of
Cymbidium and Miltonia.

The microscopic sections were mounted in either
water or acetic acid, the same medium being used for the
sections of each set of parent-stocks and hybrid-stocks;
or, when the sections were to be stained, immersion was
always made for the same length of time, and then the
specimens mounted in the same medium.

All of the macroscopic records given are averages of
variable numbers of observations, the number depending
upon the amount of available material. All of the micro-
scopic records are averages, in each case of not less than
25 measurements. The magnification was varied to suit
conditions, as is noted here and there in the text ; but it
was always the same when examining specimens of a
given kind from any given set of parent-stocks and
hybrid-stock.

Unfortunately, through an oversight, many charac-
ters that appeared to be exactly, or practically exactly, the
same in both parent-stocks and hybrid-stocks were disre-
garded in the records. Obviously, had these been in-
cluded, the figures of the summaries would have been
modified, although not to any important degree, at least,
in so far as modifying the principles set forth is
concerned.

In the summaries at the ends of the several sections
the signs, 9,3, and ? = $ , mean nearer to the seed
parent, nearer to the pollen parent, and as near to one as
to the other parent, respectively.

1. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF
IPOMCEA COCCINEA, I. QUAMOCLIT, AND I. SLOTERI.

(Platea 25 to 29, figs. 145 to 177. Tables J, 1 to 10; and I, 1 and
Summaries. Chart F 1.)

GENERAL DESCRIPTIONS.

Ipomcea coccinea Linn. (Quamoclit coccinea Moench.)
(seed parent) is described by House (Bull. Torrey Bo-
tanical Club, 1909 xxxvi, 599) as follows:

"Annual, climbing, glabrous; stems several meters long;
leaf blades ovate, 3 to 10 cm. long, cordate, acute or acuminate
at the apex, usually thin and submembranaceous, pale beneath,
entire or somewhat hastate or angularly lobed; petioles aa
long as the blades or shorter: peduncles about equaling the
leaves or longer, few-flowered or sometimes many-flowered;
sepals oblong, 4 to 6 mm. long, the outer ones with subulate,
infraterminal awns 2 to 5 mm. long; corolla scarlet, white
or orange [orange-flowered form studied], the tube 3 to 4 cm.
long, slightly enlarged above, the shallowly cup-shaped limb
1.5 to 2 cm. broad, 5-angled; oaipsules globose, 6 to 7 mm. high.

Distribution: Type locality : St. Domingo. Circumtropical.
In America north to Florida, Texas, and Arizona. Extended as
an escape from cultivation to Pennsylvania, Ohio, Missouri, and
Arkansas."

Ipomcea quamoclit Linn (Quamoclit quamoclit Brit-
ton, Q. vulgaris Choisy, Q. pinnata Desr.) (pollen pa-
rent) is described by House (loc. cit.) :

"Stems several meters long, glabrous: leaf-blades 2 to 10
cm. long, the pinnate segments narrowly linear : petioles shorter
than the blades with numerous short leafy branches in their
axils appearing stipule- like: peduncles commonly longer than
the leaves: pedicels 25 to 30 mm. long, thickened and fleshy at
least in the fruit : sepals oblong, obtuse, mucronate, 3 to 5 mm.
long: corolla scarlet or white [scarlet-flowered form studied],
25 to 35 mm. long, the tube clavate, the limb nearly flat, the
short ovate lobes acute: capsules ovoid, 4-celled, 8 to 10 mm.
high.

"Type locality: India.

"Distribution: Circumtropical and extended by cultiva-
tion and as an escape through the southern United States,
north to Virginia and Kansas."

With Ipomcea sloteri Macf arlane (hybrid), the vine is
more vigorous than that of either parent ; stem climbing
branching, several meters long; leaf blades, dark green,
wider and firmer, 5 to 6 cm. long, deeply lobed : petioles
shorter than the blade : peduncles longer than the leaves,
2 to 5-flowered, flowers very numerous, pedicles slightly

785

786

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

thicker than the peduncles: sepals oblong, 7 mm. long,
appressed to the tips with subulate infraterminal awns
smaller than in I. coccinea: corolla scarlet; tube 3 cm.
long, slightly enlarged above, shallow saucer-shaped limb
2 to 3 cm. broad, 5-angled: capsules ovoid, only a few
mature : seeds 1 to 2 in each capsule, very rarely 3 to 4
mature.

OEIGIN OF I. SLOTEEI.

A hybrid of /. coccinea and /. quamoclit was obtained
in 1897 by hand pollination by Mr. Logan Sloter, who
supplied the following data :

" This vine was in degree of growth and vigor in no way
superior to its parents, if anything it was inferior to them.
Foliage long and narrow, pale green, and thin of texture;
flowers rotund and freely produced, but of a dull red hue and
but three-quarters inch in diameter. This specimen was abso-
lutely seedless. By repeating the original cross, I succeeded in
producing a few specimens of it up till 1908, with the same
result. But in 1908, one specimen produced one seed. This
one seed was planted in 1909, and from it grew the cardinal
climber as it appears to-day."

Mr. Sloter tried in hundreds of instances to cross this
hybrid with other Ipomceas, but without success, nor
could he succeed in crossing it with either of its parents.
Therefore, he believes that the plants used in this re-
search are first hybrids, the straight descendants from
that one seed planted in 1909. He states:

" The cardinal climber is remarkably true from seed, the
deviations being small and few, and so nearly identical with
the parent as to be unnoticeable by the ordinary observer. For
the most part they consist of some specimens showing small
oculations or lighter places in the throat or opening of the tube,
while others show no such markings. Some plants may be a
shade lighter or a shade darker in color than others. Aside
from this the cardinal climber has thrown off one specimen
bearing dark rose flowers and a specimen bearing orange-scarlet
flowers which come true from seed ; also Ipomcea serratifolia, a
leaf variant, thrown off by the parent plant three seasons ago
(1910). /. serratifolia is identical with the cardinal climber
in every respect except foliage. Its foliage has more the appear-
ance of an uncut leaf with a toothed edge."

Examinations of three plants of the cardinal climber
of the season of 1913, and eight plants of the season of
1914, all germinated from self-pollinated seed and grown
in the Botanical Gardens of the University of Pennsyl-
vania, showed that all were exactly alike, there being no
appreciable variation.

Ipomcea sloteri has recently been described by Nieuw-
land (American Midland Naturalist, 1915, iv, 71). He
goes on to state :

" Since the plant Quamoclit sloteri possesses characters
that are notable enough to make it seem specifically distinct
from either parent and from all of the members of the genus,
why should the knowledge of its ancestry militate against it as
deserving a ' species ' name in binary nomenclature? With its
character of breeding true it deserves to be ranked as a new
plant as truly as the mutants or new species published under
Oenothera during the last decade. It is likely that many species,
unequivocably ranked as such found in the field, have fewer
characters of distinction than the plant in question."

In reading over a description of Quamoclit multifida
Raf ., Nieuwland " was forcibly struck by the fact that the
characterization of this plant is practically identical with
that of the plant produced by Mr. Sloter."

The following description is quoted from Rafinesque
(New Flora of North America, 1836, Part IV, 57) :

"Quamoclit multifida Raf. Twining, smooth, leaves mul-
tifid, lacinate, base truncate, sinuses obtuse, segments linear
and lanceolate acute, peduncles 3-5 flors, equal to petioles, calix

acute — a curious sp. deemed a garden hybrid produced by Q.
coccinea and Q. pinnata, leaves variously cut few alike, some
reniform with shorter cuts, flowers handsome, large purple,
tube clavate, limb flat stellate pentagone, stamens exserted.
Seen alive in gardens, where sometimes spontaneous. The Q.
pinnata Raf. above is certainly Ipomosa quamoclit Linn, the
only pinnate leaved Quamoclit known by him at the time."

It should be noted that Nieuwland erroneously states
that the color of the flower of I. sloteri is the same as that
of I. coccinea.

COMPAEISONS OF THE MACEOSCOPIC CHABACTEES.

COTYLEDONS.

The cotyledons of /. coccinea, I. quamoclit, and /.
sloteri, from seedlings of exactly the same age, are illus-
trated in Plate 25, figs. 145, 148, 151. The hybrid shows
a mid-degree of intermediateness in the shape of the
cotyledons, and it is also very nearly mid-intermediate
in the length of the mid-rib and in the length of the
petiole. (Table J 1.)

TABLE J 1. — Lengths of midrib and petiole.

Midrib: I. coccinea 1.3 cm.; I. quamoclit 0.3 cm.; I. sloteri 0.9 cm.
Petiole: I. coccinea 3 cm.; I. quamoclit 1.05 cm.; I. sloteri 2.3 cm.

The cotyledons of /. coccinea have two blunt, rounded
lobes, with an angle of 90° between them; those of 7.
quamoclit have two narrow, tapering lobes, with an angle
of 150° ; those of the hybrid have two lobes which are
slightly narrower than those of 7. coccinea but much
wider than those of I. quamoclit, and with an angle of
120°. The lobes of the hybrid taper more toward the
apices than those of /. coccinea, but the apices are less
acute than those of I. quamoclit.

ROOTS.

The primary root of I. coccinea is rather thick, has a
diameter of 5 mm., is slightly flattened, and extends for
a distance of about 7 cm. below the surface before divid-
ing into two strong branches, before which division only
a few small side rootlets are given off. The primary root
of I. quamoclit is about 2.5 mm. in diameter, very
slightly flattened, very long (19 cm.), and gives off only
a few thread-like side rootlets. The rootage of the hybrid
is much more extensive than in either parent. The pri-
mary root is thick, 10 mm. in diameter, and extends
below the surface for a distance of 8 cm. before it divides
into 2 or 3 strong branches. Above the point of division
lateral rootlets arise which are long and branching and
spread out a good distance just below the surface of
the soil.

STEM.

The stems of all three plants are slender, climbing,
and give off many branches. The stem of the hybrid has
a greater diameter, attains a greater growth, and gives
off many more branches than in either parent, in these
respects being nearer to I. coccinea than to the other
parent. The steins are in all cases flattened, one diameter
being about half that of the other.

The diameters of the stem for I. coccinea are 5 by
2.5 mm.; for /. quamoclit 1.3 by 0.9 mm.; for /. sloteri
8.7 by 4.6 mm.

The stems of the parents and the hybrid branch at
different distances above the ground : 7. coccinea branches
nearest the ground — 4.2 cm. ; 7. quamoclit, a good dis-
tance above — 7.1 cm. ; and the hybrid, at a point between
the two — 6 cm.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

787

LEAF.

A comparison of the lateral branches of the parents
and hybrid (Plate 25, figs. 146, 149, 152) arising from
the axil of a leaf on the main stem show that the branch
of the hybrid is of greater length and more leafy than that
of either parent. I. coccinea has large, thin, cordate
leaves, somewhat hastate at the base ; the lamina 6 by 5.4
cm. ; the petiole 4.3 cm. long. /. quamoclit has thin pin-
nate leaves, the pinnae thread-like — 27 lobes, the lamina
4.8 by 5.1 cm.; the petiole 3.1 cm. long. The hybrid has
deeply lobed, wider leaves, which are much firmer in tex-
ture than those of either parent — 9 lobes ; the lamina 5.6
by 7.3 cm. ; the petiole 3.9 cm. Thus, though the hybrid
is fairly mid-intermediate in shape, length of the lamina,
and length of the petiole, the lamina is wider and the
texture is firmer than in either parent and there are also
marked protuberances at the base of the petiole. The
leaves of the hybrid remain green longer and are more
resistant to the attacks of insects than those of 7. coccinea
and I. quamoclit. By the beginning of October all of
the leaves of I. coccinea have fallen, except a few on the
short flowering branches. The older leaves of I. quamo-
clit have withered and only those on the newest branches
have remained green. At the same time all the leaves
on the hybrid are green, only a very few showing any
trace of brownish-red.

FLO WEE.

Flowers are borne in dichasial cymes : In /. coccinea,
7-flowered ; in 7. quamoclit, 1- to 2-flowered ; and in the
hybrid, 2- to 5-flowered. The peduncle in 7. coccinea is
thicker than the pedicle, much thinner in 7. quamoclit,
and only very slightly thinner in the hybrid. There
are many more flowers produced on the hybrid than on
either parent. The flowers of the parents and the hybrid,
natural size, are illustrated in Plate 25, figs. 147, 150,
and 153. (Table J 2.)

TABLE J 2. — Sizes and colors of flower-parts.
I. coccinea: Flower-stalk 6.1 cm.; salver tube 2 cm.; diameter of

corolla limb 1.6 cm.; diameter of tube opening 0.3 cm.
Color of outer tube yellow-orange to orange-red.
Color of upper surface of corolla limb vermillion with yellow

center.

Shape of corolla limb, 5-rounded lobes.
Calyx, length of awns, 3 to 4 mm.
Stamens: Length of filaments 2.4 cm.; color of filaments white;

color of anthers greenish-white.
/. quamoclit: Flower-stalk 2.6 cm.; salver tuber 2.6 cm., diameter of

corolla limb 1.6 cm.; diameter of tube opening 0.4 cm.
Color of outer tube reddish-pink.
Color of upper surface of corolla limb crimson.
Corolla limb-shape, 5-pointed star.
Calyx, not awned.
Stamens: Length of filaments 2.4 cm.; color of filaments pink

near base becoming deep crimson at top; color of anthers

crimson.
/. tloteri: Flower-stalk 8.8 cm.; salver tube 3 cm.; diameter of corolla

limb 2.8 cm.; diameter of tube opening 0.5 cm.
Color of outer tube vermillion-red.
Color of upper surface of corolla limb scarlet.
Shape of corolla limb, 5-pointed, almost hexagonal.
Calyx, short awns, 2 mm.
Stamens: Length of filaments 3.4 cm.; color of filaments white

at base becoming scarlet-pink at top ; color of anthers pale pink

Though the flower in the hybrid is much larger than
in either parent, it is of a mid-degree of intermediateness
in the shape of the corolla limb, in the shape of the sepals,
and in the color of the corolla and stamens.

FBTJIT.

The fruit is a capsule, many of which mature on one
flower stalk in 7. coccinea; usually only 1 (very rarely
2) matures in 7. quamoclit; and usually 1 (very rarely 2)
matures in the hybrid. The capsule is subglobose in
7. coccinea, 7 by 9 mm. ; ovate in 7. quamoclit, 9 by 7
mm. ; and very broadly ovate in the hybrid, 8 by 6 mm.
The number of seeds matured in a capsule in 7. coccinea
is usually 4, rarely 2 or 1 ; in 7. quamoclit usually 2,
sometimes 3, more rarely 4 or 1 ; in the hybrid usually
1, very rarely 2 or 3.

The seeds of the hybrid are intermediate in length
or height, but wider than in either parent, the greater
width probably being due to the absence of crowding in
the capsule. The seeds measure 3 by 3 mm. in 7. coc-
cinea; 5 by 2 mm. in 7. quamoclit; and 4.5 by 3.5 mm.
in the hybrid.

Although many more flowers are produced by the
hybrid than by either parent, a smaller percentage of
them in the hybrid develop fruit than in either parent;
and a very small proportion of the seeds of the hybrid
germinate.

COMPABISONS OF THE MICROSCOPIC CHABACTEBS.
COTYLEDONS.

The cells, glands, and stomata of the epidermis of
the cotyledons are exactly like those of the leaf, and they
are described under the heading, " Mature leaf," page
789. Examinations were made with a Bausch and Lomb
2 in. ocular and 4 mm. objective; magnification 205
diameters. (Table J 3.)

TABLE J 3. — Cells, glands, and stomata of cotyledons.
Upper epidermis:

/. coccinea: Cell walls wavy; cells 83.5 by 48/i; 1 gland in 5 fields;

size of glands 3,v ; 6.6 stomata in a field ; size of stomata 3Sju.
7. yuamoclit: Cell walls not so wavy as in I. coccinea; cells 74.5

by 49.5/j; 1 gland in 10 fields; size of glands 34.5/j; 9.4

stomata in a field; size of stomata 33. SM-
/. sloteri: Cell walls between the parents in waviness; cells 95.5

by 61. SM; 1 gland in 8 fields; size of glands 40.5/i; 5.7 stomata

in a field; size of stomata 49/t.
Lower epidermis:

/. coccinea: Cell walls not as wavy as in I. quamoclit; cells 77.5

by 30/u; 1 gland in 4 fields; size of glands 35/j; 15.8 stomata

in a field; size of stomata 34. 2p.
/. quamoclit: Cell walls very wavy; cells 69 by 36ju; 2 glands in

1 field; size of glands 30.5^; 13.7 stomata in a field; size of

stomata 33.8/1.
/. sloteri: Cell walls between the parents in waviness; cells 92

by 50. SM; 1 gland in 2 fields; size of glands 39^; 7.4 stomata

in a field; size of stomata 47.5/1-

In the hybrid the cell walls are intermediate in
waviness, and the number of glands present is interme-
diate between those of the parents; but the stomata are
less numerous and larger, and the glands and cells are
larger, than in either parent.

ROOTS.

Transverse sections of the roots of 7. coccinea, I.
quamoclit, and 7. sloteri were taken at regions of the
same age. In the three the epidermis had been entirely
removed by sloughing.

There have been developed 3 cork layers in 7. coc-
cinea; 3 to 4 in 7. quamoclit; and 3 in the hybrid. The
cork cells of the hybrid are much larger than in either
parent. (Table J 4.)

788

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

The cork cells, the cambial cells, and the thin-walled,
rectangular cortex cells are larger in the hybrid than in
either parent. (Table J 4.)

TABLE J 4. — Size of cork cells, cork cambial cells, and cortex cells.

Size.

I. coccinea.

I. quamoclit.

J. si uteri.

39.5 by 18

32.5 by 18

57 5 by 25

29 by 11

43 by 18

61 by 39.5

47 by 36

58 by 29

79 by 40

There may be present in a section of the cortex in
I. coccinea 3 to 4 sclerenchymatous patches. Such
patches are not seen in /. quamoclit, but there may be 1,
never more, in the hybrid,

No definite dividing line exists between the cortex
and the vascular cylinder.

Pitted vessels in the wood are often grouped together
in twos, threes, and fives in /. coccinea; sometimes in
twos in /. quamoclit; and often in twos and threes in the
hybrid, but not so much grouping as in I. coccinea, yet
more than in I. quamoclit.

The largest vasa in I. coccinea are in a zone a short
distance interior to the outer layer of wood ; in /. quamo-
clit at the exterior of the wood ; and in the hybrid in a
zone that is nearer the exterior than in /. coccinea, but
nearer the interior than in I. quamoclit, that is, in a
mid-intermediate position.

The diameters of the pitted vessels are: /. coccinea
104.5/t, I. quamoclit 75.5/i, /. sloteri 97/t. The diameters
of largest pitted vessels are : /. coccinea 169/i, /. quamo-
clit 126/i, I. sloteri 169/t.

The cylinder is broken up by 4 rather wide medullary
rays into 4 wedges in 7. coccinea; the 4 rays are nar-
rower and less distinct in 7. quamoclit; and they are not
quite so distinct in the hybrid as in /. coccinea, yet more
distinct than in I. quamoclit. The width in the hybrid
is intermediate.

No pith is present, a tetrarch protoxylem takes up
the center of the cylinder.

STEM.

Transverse sections of the stems of 7. coccinea, I.
quamoclit, and 7. sloteri were taken just below the first
branch.

The epidermis is, in all 3, a layer of cells of the same
depth, but in the hybrid the cells are of a greater width
than in either parent.

The widths of the cells of the epidermis are : 7. coc-
cinea 29ft, 7. quamoclit 22/x, 7. sloteri 43/i.

Cuticle is developed on the outer walls. In the
hybrid the epidermis appears rather indistinct and in
places it has fallen off, due probably to the greater
development of cork in the hybrid, there being 2 layers
in it, and but 1 in each parent. The cork cambial cells
of the hybrid are larger than in either parent.

The sizes of the cork cambial cells are: 7. coccinea
36 by 7.2/i, 7. quamoclit 18 by 7.2/t, 7. sloteri 40 by 15/*.

The cortex consists of a cylinder of rounded cells,
the smaller cells toward the exterior. A complete corti-
cal cylinder of 2 to 3 layers, this number being increased
to 6 in the region of least development of wood, is found
in 7. coccinea; there being 2 to 3 cortical layers in
7. quamoclit and 5 layers in the hybrid.

The endodermis is very distinct and well defined in
7. coccinea, but not so well defined in 7. quamoclit and
the hybrid. In the hybrid, however, the cells are much
larger in both dimensions than in either parent.

The sizes of the endodermal cells are : 7. coccinea
54 by 22/A, 7. quamoclit 50 by ll/i, 7. sloteri 90 by 36/i.

The outermost layer of phloem has some of its cells
sclerosed. At the junction of each 2 endodermal cells
there is at least 1 sclerosed cell. In 7. coccinea, in a few
places, there may be 2, 3, or up to 7, of these cells joined
together. In 7. quamoclit there is almost a continuous
ring of such cells inside of the epidermis — one reason
for which arrangement is that the endodermal cells are
shorter than those in 7. coccinea, thus bringing the
sclerosed cells at the junctions nearer to each other;
another reason is that some cells between those at the
junctions have also become sclerosed. In the hybrid
there are either 1 or 2 sclerosed cells at each junction of
2 endodermal cells, but they appear much farther apart
and much less numerous than in either parent on account
of the much greater length of the endodermal cells. The
sclerosed cells in the liybrid are intermediate in size
between those of the two parents, but slightly nearer
those of 7. coccinea.

The diameters of the sclerosed cells are : 7. coccinea
29/i, 7. quamoclit 18/t, 7. sloteri 25/t.

The phloem, which is composed of sieve tubes, phloem
cells, secretory cells, and chambered crystal cells, is in
both parents less developed on the two sides where there
is also less development of the wood, but in the hybrid
is evenly developed on all sides. The secretory cells in
7. quamoclit are the most numerous, there being on the
average of 2 to each microscopic field, while in 7. cocci-
nea and the hybrid there is an average of 1. The phloem
of the hybrid contains more chambered crystal cells
than in either parent.

The numbers of chambered crystal cells are : 7. cocci-
nea 14, 7. quamoclit 1 in 2 fields, 7. sloteri 16.

The wood cylinder in the stems of all three plants
consists of an innermost circle of primary bundles, and
an outer continuous zone of wood cells and fibers. There
is an irregular development of wood due to the flattening
of the stem. In 7. quamoclit, on the 2 narrow sides, there
is no secondary wood, while in 7. coccinea and the hybrid
there is, but the cell walls have not become thickened.
The other two sides have a much greater development of
secondary wood with thickened cell walls. The develop-
ment of wood in the hybrid is much greater than in
either parent.

In the hybrid, just outside the phloem, between it
and the endodermis, are extra bundles with xylem in the
center surrounded by a zone of phloem. Transverse sec-
tions of the stem taken below the first and second
branches have these bundles present, but sections below
the third branch do not.

The largest vasa in the stem are larger in the hybrid
than in either parent — in 7. coccinea 180/i in diameter, in
7. quamoclit 144/t, in 7. sloteri 216/i.

There are 9 protoxylem patches in 7. coccinea, each
having on its inner side a small patch of intraxylary
phloem which contains a very few crystal cells. There
are many protoxylem patches and intraxylary phloem
patches with many crystal cells in 7. quamoclit, form-
ing an almost complete zone. There are only 4 distinct

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

789

and well-developed protoxylem patches in the hybrid.
They have a rather large area of intraxylary phloem on
their inner faces. Crystal cells are present, but not as
many as in I. quamoclit.

The pith in the three plants is composed of large
rounded cells — the larger ones toward the center and the
smaller ones toward the exterior.

MATUBE LEAF.

The Lamina. — The epidermal cells of the lamina are
rather wavy-walled, and the cuticle is thin and striated.
The cells become somewhat elongate along the veins, at
which position and at the margins parts of the cells pro-
trude, forming papillae. At points where glands arise
the cells become elongate, forming a star-like arrange-
ment at the bases of the glands.

The glands are each composed of a small stalk cell
and a capitate cell that is divided by radial walls, ver-
tical to the surface on the leaf, and forming 8, 10, or 12
sectors. They are rich in protoplasm and stain readily.

The stomata, which are present on both surfaces of
the leaf, are each composed of two guard cells, outside of
which are two subsidiary cells parallel to the slit of
the stomata.

Hairs are absent in I. coccinea. They are borne on
larger, conical, basal cells, and are short, stiff, and
dagger-like in I. quamoclit. They are much longer, less
numerous, and do not appear to be so stiff in the hybrid.
(Table J 5.)

Portions of the upper epidermis at the base of the
lamina were examined under a Leitz No. 2 ocular and
No. 6 objective.

The statistics of stomata, glands, cell walls, hairs,
papillae, and marginal cells at the base are shown in
Table J 5.

TABLE J 5.

/. coccinea: Average number of stomata in a field 15, average number
of glands in a field 1 in 3, diameter of glands 43/i, cell walls
straight, hairs absent, length of hair papillae along veins 39/i,
protrusion of marginal cells 22p, length of cells 60.2/1, width 34.4/1.

/. quamoclit: Average number of stomata in a field 8, average number
of glands in a field 2 to 3, diameter of glands 35/i, cell walls wavy,
length of hairs 120/i, stiff, length of hair papillae along veins 17/i,
length of cells 55.9/1, width 34.4/1.

I. sloteri: Average number of stomata in a field 12, average number
of glands in a field 1, diameter of glands 52ft, cell-walls inter-
mediate in character between those of parents, length of hairs
538/1, less numerous and less stiff, length of hair papillce along
veins 30/i, protrusion of marginal cells 15/i, length of cells 64.5/1,
width 34.4/1.

The stomata and glands are nearly evenly distributed
over the lamina in I. coccinea, but they are clustered near
the veins in /. quamoclit. They are more evenly distrib-
uted in the hybrid, but somewhat more numerous near
the veins.

In the hybrid the number of stomata, number of
glands, waviness of the cell walls, length of the papillae
along the veins, and the amount of protrusion of marginal
cells are between those of the corresponding values in
the parents, but the stomata, cells, glands, and hairs
of the hybrid are larger than in either parent. These
characters are illustrated in Plates 26 and 27, figs. 154,
155, 156, 157, 158, 159, 160, 161, and 162. (Table J 6.)

In the hybrid the hairs here also are longer and the
glands larger than in either parent, and in addition the
hair papillae along the veins are longer than either parent.

Portions of the upper epidermis near the apex and
of the lower epidermis at the base of the lamina show,
under the same magnification, the data given in Table
J6:

TABLE J 6. — Stomata, glands, hairs, and cells of epidermis.

Upper, near the apex:

/. coccinea: Average number of stomata in field 11; average
number of glands 1 in 2 fields; diameter of glands 34/i; hairs
absent; length of hair papillae along veins 13/i; length of
cells 55.9/i; width of cells 30.1/1.

/. quamoclit: Average number of stomata in a field 8, average
number of glands 2, diameter of glands 30/i, length of hairs
116/i, length of hair papillae along veins 13/i, length of cells
60.2/1, width of cells 30.1/t.

/. sloteri: Average number of stomata in a field 10, average num-
ber of glands 4 in 5 fields, diameter of glands 43/i, length of
hairs 353/i, length of hair papillae along veins 21.5/x, length
of cells 60.2/1, width of cells 38.7/1.
Lower, at the base:

/. coccinea: Average number of stomata in a field 26, average
number of glands 1, diameter of glands 34.4/t, length of
cells 64.5*1, width of cells 38.7/1.

7. quamoclit: Average number of stomata in a field 33, average
number of glands 1 in 3 fields, diameter of glands 30.1/1,
length of cells 51.6/1, width of cells 30.1/1.

/. sloteri: Average number of stomata in a field 19, average
number of glands 1 in 2 fields, diameter of glands 47.3/1,
length of cells 77.4/x, width of cells 38.7/1.

In the hybrid the stomata are larger but less numer-
ous, and the cells and glands are larger than in either
parent.

The lower epidermis of the lamina near the apex
shows, under the same magnification, the characters
given in Table J 7 :

TABLE J 7. — Stomata, glands, and cells of lower epidermis near apex.

I. coccinea: Average number of stomata in a field 32 ; average num-
ber of glands 4 in 5 fields; diameter of glands 43/i; length of
cells 60.3/i; width of cells 21.5/1.

/. quamoclit: Average number of stomata in a field 34; average num-
ber of glands 5 in 4 fields; diameter of glands 34/i; length of
cells 65.9;*; width of cells 25.8/1.

/. sloteri: Average number of stomata in a field 18; average number
of glands 1 in 2 fields; diameter of glands 39/i; length of cells
81. 7/i ; width of cells 34.4/z.

In the hybrid the cells and the stomata are larger,
but the stomata and glands are less numerous than in
either parent.

PETIOLE.

The shape of the petiole on transverse section at the
median point, at equal distances from the lamina and
the stem is illustrated in Plate 28, figs. 166, 167, and 168.

The two upper ridges are close together in /. cocci-
nea; far apart in I. quamoclit; and between the extremes
of the parents in the hybrid. The angle between the
two ridges is 60° in I. coccinea, 130° in /. quamoclit, and
75° in the hybrid. The general outline is rounded in
7. coccinea, angular in 7. quamoclit, and generally
rounded, but with a trace of angularity in the hybrid.
(Table J8.)

TABLE J 8. — Angles, outlines, layers, cells, vasa, and epidermis of

median point of petiole.
J. coccinea: Angle between the two ridges 60°; outline rounded;

cortex layers 5; diameter of cortex cells 56/i; of largest vasa 47/i;

depth of epidermis 30/i.
/. quamoclit: Angle between the two ridges 130°; outline angular;

cortex layers 3 to 4; diameter of cortex cells 65/i; largest vasa

39/i ; depth of epidermis 26/i.
/. iloteri: Angle between the two ridges 75°; outline intermediate;

cortex layers 4 to 5; diameter of cortex cells 69/i; of largest

vasa 56/i ; depth of epidermis 30/«.

790

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

In the hybrid the number of cortex layers, the angle
between the two ridges, and the outline are between those
of the two parents; the depth of the epidermis is identical
with that of /. coccinea; the diameters of the cortex cells
and of the largest vasa are larger than those of the
parents.

Pieces of the epidermis at the base of the petiole under
the same magnification show the characteristics given in
Table J 9:

TABLE J 9. — Cells, glands, and multicellular protuberances of

epidermis at base of petiole.
I. coccinea: Cells 60 by 22ft; glands 1 ; diameter of glands 34/i; length

of multicellular protuberances 144/j.
/. quamoclit: Cells 112 by 30^; glands 1; diameter of glands 34/i;

length of multicellular protuberances 101^-
/. sloteri: Cells 82 by 34/j; glands 2; diameter of glands 52/j; length

of multicellular protuberances 364/j.

In the hybridj the number of glands is greater, the
glands are larger, and the multicellular protuberances
are larger, than in either parent. (Plate 28, figs. 169,
170, and 171.)

FlX)WEB.

The corolla is composed of three layers: the upper
epidermis, a spongy mesophyll, and a lower epidermis.
Portions of these layers were examined between two
points of the corolla limb.

The upper epidermis is composed of papillose cells,
those of the hybrid being larger than in either parent.
(Plate 29, figs. 172, 173, and 174.)

The sizes of cells of upper epidermis of the corolla
are for 7. coccinea 25 by 17/*, /. quamoclit 22 by 17/*, I.
sloteri 29 by 22/*.

The mesophyll of I. coccinea is not spongy, and is
composed of cells that are joined together without inter-
cellular spaces. That of 7. quamoclit is very spongy with
large intercellular spaces and cells that are narrow and
many branched. That of the hybrid combines the charac-
ters of both parents. There is a very slight suggestion of
the cells narrowing into protuberances, but excepting
their greater size the cells rather resemble those of 7. coc-
cinea. Large intercellular spaces are also present; these
are not as large as those of 7. quamoclit.

The lower epidermal cells of 7. coccinea (Plate 29,
figs. 175, 176, and 177) are slightly wavy and thin- walled,
and the thickenings at the angles are very slight. Those
of 7. quamoclit are larger, with very wavy and slightly
thicker walls, and with more thickening at the angles
than in 7. coccinea. Those of the hybrid are larger than
in either parent, and the diameter of the walls is between
those of the parents as to waviness and thickening at
the angles.

The upper surface of the limb of the corolla in 7. coc-
cinea is of a vermillion color with a small yellow area
around the opening of the corolla tube. The yellow
color is due entirely to the presence of deep yellow
chromoplasts in the upper epidermal cells. The ver-
million is due to a combination of yellow chromoplasts,
which are present in all of the cells, with a, deep vermil-
lion cell sap which is present in some of the cells. In
7. quamoclit the upper surface of the limb is crimson,
due to the presence of crimson cell sap and deeper crim-
son-red globules in the upper epidermal cells. Very
small plastids are seen in the cells, but which must be
either leucoplasts or very pale yellow chromoplasts, as

the color, if present, is obscured by the deeply colored
cell-sap. In the hybrid the upper surface of the limb is
scarlet, a brilliant red with a trace of yellow due to a
combination of yellow chromoplasts, which are present
in all of the upper epidermal cells, with a pinkish red
cell sap which is present in some of them.

The outer epidermal cells of the corolla tube are thin-
walled and only slightly wavy in 7. coccinea; thick and
wavy in 7. quamoclit; and intermediate in thickness and
waviness but larger in the hybrid. These cells contain
chromoplasts which are small and indistinct in 7. cocci-
nea; but large and distinct in 7. quamoclit and the hybrid.

The sizes of the cells of the outer epidermis of the
corolla tube are for 7. coccinea 68 by lip.; I. quamoclit
58 by 11/x; 7. sloteri 98 by 14/*.

The color of the exterior of the corolla tube in 7. coc-
cinea is yellow-orange to orange-red, due to the presence
of yellow chromoplasts in all of the outer epidermal cells
and to a pinkish-red cell sap in some cells. In 7. quamo-
clit the color is reddish-pink, due to the presence of a
pinkish-red cell sap in some cells and deeper red globules
in most of the cells. Colorless plastids are seen. In the
hybrid the color is vermillion-red, due to the presence of
yellow chromoplasts in all of the cells and a pinkish-red
cell sap in some, and to a few red globules in some cells.

The color of the interior of the corolla tube in 7. coc-
cinea is deep yellow, due to the presence of deep orange-
yellow chromoplasts in the inner epidermal cells. In
I. quamoclit the color is pale pink. The inner epidermal
cells contain yellow chromoplasts. The pinkish appear-
ance is due to the reddish-pink color of the exterior -of the
corolla tube showing through. In the hybrid the color is
orange-yellow, due to the presence of orange-yellow
chromoplasts in the inner epidermal cells.

STAMENS.

Numerous multicellular glands, or glandular shaggy
hairs as they are termed by Solereder, are found at the
base of the filaments. They consist of a multicellular
pedestal and a large, ellipsoidal, glandular cell. (Plate
27, figs. 163, 164, and 165.) They are much longer in 7.
quamoclit than in 7. coccinea, and in the hybrid are prac-
tically mid-intermediate between the two parents.

The lengths of the multicellular glands of the stamens
are for 7. coccinea 111.8^, 7. quamoclit 408. 5/*, 7. sloteri
275.2/x.

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE
HYBRID I. SLOTERI AND ITS PARENT-STOCKS.

The hybrid was found to be :

(1) The same or practically the same as the seed
parent in the following characters: In the length of pri-
mary root before branching, number of cork layers and
the average diameter of the pitted vessels, and the diame-
ter of the largest pitted vessels on the transverse section
of the root ; the number of cortex layers and the number
of secretory cells in the transverse section of the stem;
the number of stomata on the upper epidermis of the leaf
at the apex; the width of the lower epidermal cells of
the leaf at the base; the depth of the epidermis on the
transverse section of the petiole.

(2) The same or practically the same as the pollen
parent: In the number of capsules maturing on one
flower-stalk ; the number of sclerenchyma patches in the

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

791

transverse section of the root; the length of the upper
epidermal cells of the leaf at the apex; the size of the
chromoplasts in the outer cells of the corolla tube.

(3) The same or practically the same as both
parents: In the depth of the epidermal cells of the trans-
verse section of the stem ; the width of the upper epider-
mal cells of the leaf at the base.

(4) Intermediate: In the shape of the cotyledons;
length of the midrib 9 , length of petiole 9 , and the angle
between the lobes of the cotyledons; the distance from
the ground before the stem branches $ ; shape of the
lamina of the mature leaf; length of the lamina 9 ;
length of the petiole $ ; number of flowers on one flower-
stalk ; shape of the corolla limb ; color of the corolla tube ;
color of corolla limb; shape of sepals; color of anthers;
color of filaments ; shape of capsule ; length of seeds $ ;
relationship of peduncle to pedicel; waviness of upper
epidermal cell walls of cotyledons ; number of glands on
upper epidermis $ ; waviness of lower epidermal cell
walls ; number of glands on lower epidermis 9 ; number
of cortex layers, grouping of pitted vessels, position of
largest vessels and width and distinctness of medullary
rays on the transverse section of the root; the diameter
of the sclerosed cells 9 ; the number of crystal cells in
intraxylary phloem in the transverse section of the
stem ; the number of stomata 9 , the number of glands 9 ,
at the base ; the number of glands on the upper epidermis
of the leaf at the base ; the number of hairs, the stiffness
of hairs, the length of the papillae along the veins 9 ; the
length of papillse along the margin 9 , and the position of
the stomata and glands on the upper epidermis of the leaf
at the base ; the number of glands on the upper epidermis
of the leaf at the apex; the number of glands on the
lower epidermis of the leaf at the base ; the diameter of
the glands on the lower epidermis of the leaf at the
apex; the angle between the ridges 9 ; the outline and
the number of cortex layers in the transverse section of
the petiole ; the length of the epidermal cells 9 at the base
of the petiole; the shape of the mesophyll cells of the
corolla limb ; the waviness of the cell walls and the thick-
ening at the angles of the lower epidermal cells of the
corolla limb ; the thickness and the waviness of the outer
cells of the corolla tube ; the length of multicellular
glands at the base of the filaments.

(5) Higher than in either parent: In the diameter of
roots 9 ; extensiveness of root system 9 ; diameter of
stem 9 ; growth of stem 9 ; length of branches 9 ; num-
ber of leaves $ ; width of lamina 9 ; firmness of texture
of lamina 9 = 3; duration of green leaves 9 = $ ', re-
sistance to insects 9 = 3; length of flower-stalk 9 ;
length of corolla tube $ ; diameter of corolla limb 9 = 3;
diameter of corolla tube opening 3 ; length of filaments
9 = 3; width of seeds 9 ; length of upper epidermal cells
9 and width of upper epidermal cells 3 of the cotyledons ;

size of glands 9 , and size of stomata 9 of the upper epi-
dermis of the cotyledons ; length of lower epidermal cells

9 , width of lower epidermal cells 9 = 3, size of lower
epidermal glands 9 , and size of lower epidermal stomata

9 of the cotyledons; length of cork cells 9 ; width of
cork cells 9 = 3; length of cork cambial cells 3 ; width
of cork cambial cells 3 ; length of cortex cells 3 ; width
of cortex cells 9 on the transverse section of the root;
width of epidermal cells 9 ; number of cork layers

9 = 3; length of cork cambial cells 9 ; width of cork

cambial cells 9 = 3; length of endodermal cells 9 ;
width of endodermal cells 9 ; number of chambered crys-
tal cells 9 , greater development of wood 9 , diameter of
largest vessels 9 in the transverse section of the stem ;
diameter of glands 9 , length of hairs 3 , and length of
cells 9 of the upper epidermis of the leaf at the base ;
width of cells 9 = 3; diameter of glands 9 , length of
hairs 3 , length of papilla? along veins 9 = 3 of the upper
epidermis of the leaf at the apex ; diameter of glands 9
and length of cells 9 of the lower epidermis of the leaf
at the base ; the length of cells 9 , the width of cells 9 ,
of the lower epidermis of the leaf at the apex ; the diame-
ter of the cortex cells 3 , and the diameter of the largest
vessels 9 on the transverse section of the petiole; the
width of the cells 3 , the number of glands 9 = 3, the
diameter of glands 9 = 3, and the length of the multi-
cellular protuberances 9 of the epidermis at the base of
the petiole ; the length of the upper epidermal cells 9 ,
and the width of the upper epidermal cells 9 = 3, and the
size of the lower epidermal cells of the corolla limb ; the
length of the outer cells 9 , and the width of the outer
cells 9 = 3 of the corolla tube.

(6) Lower than in either parent: Number of seeds in
a capsule 3 ; proportion of seeds that germinate 9 = 3;
number of stomata on the upper epi'dermis of the coty-
ledons 9 ; number of stomata on the lower epidermis of
the cotyledons 3 ; number of protoxylem patches 9 in
the transverse section of the stem ; number of stomata 9
on the lower epidermis of the leaf at the base ; number of
stomata 9 , and number of glands 9 , on the lower epi-
dermis of the leaf at the apex.

TABLE J 10. — Summary of characters of hybrid-stock as regards
sameness, intermedia! eness, excess, and deficit of development
in relation to parent-stocks.

Macroscopic.

Microscopic.

Total.

1

g

9

Same aa pollen parent

1

3

4

Same as both parents

0

2

2

Intermediate

18

31

40

10

45

61

2

6

8

2. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF

LJELIA PURPTJRATA, CATTLEYA MOSSI^E, AND

LJELIO-CATTI/EYA CANHAMIANA.

(Plate 30, figs. 178 to 183. Tables J, 11 to 20; and I, 2 and
Summaries. Chart F 2.)

GENEBAL DESCRIPTIONS.

Data for these descriptions were obtained from Veitch
(Manual of Orchidaceous Plants, I, 22, 180), Engler
and Prantl (Die Natiirlichen Pflanzen-familien, n, Th.
6, 146, 147), Lindley (Botanical Magazine, T. 3669), and
Sander (Orchid Guide, 98, 24, 100).

Lcclia purpurata Lincll. and Past. (Seed Parent). —
Stems oval, compressed, smooth. Pseudobulbs inclosed
by a scaley sheath and ridged when old. Leaves long,
leathery, dark green above, paler beneath, persistent.
Peduncles arise from green, leathery, flattened sheaths
about 6 and a half inches long and are 3 to 7 flowered.
Flowers large; sepals oblong-lanceolate, acute, white or
white tinted and veined with very pale amethyst-purple ;

792

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

petals ovate-oblong with a wavy margin, wider than the
sepals and colored like them ; labellum obscurely 3-lobed,
the basal part convolute around the column into a tube,
exterior white, the interior pale yellow with purple lines,
the anterior part spreading with crisped margin and of
a rich crimson-purple; column clavate, bent, greenish;
pollinea 8 in 2 series of 4, very small.

Cattleya mossice Hook. (C. mossice Parker) (Pollen
Parent) . — Stems oval, slightly compressed. Pseudobulbs
surrounded by a membranaceous sheath and ridged when
old. Leaves tough, leathery, dark green above, paler
beneath, persistent. Peduncles arise from green flat-
tened sheaths, about 2 and a half inches long, 3-flow-
ered. Flowers large ; sepals lanceolate, rose-lilac ; petals
ovate, wider than the sepals, with a wavy margin, of the
same color as the sepals ; labellum obscurely 3-lobed, the
basal part convolute around the column into a tube,
externally of the same color as the petals, internally
towards the center, pale yellow obliquely striated with
purple, the margin like the petals, the upper or anterior
part divided into two areas, the one toward the posterior
being a yellow band that extends obliquely towards the
sides; that nearer the apex being a rich velvety purple
area mottled with lilac and at the margin becoming pale
lilac, the margin is crisped and cleft rather deeply at the
middle of the anterior lobe ; column club-shaped, grooved
beneath, and expanded into two wing-like margins;
pollinea are 4, in 2 pairs, large, compressed, each with
a ribbon-like tail.

Lcelio-Cattleya canhamiana (Hybrid). — Stems oval,
compressed, smooth. Pseudobulbs inclosed by scaley
bracts, and ridged when old. Leaves tough, green,
leathery, persistent. Peduncles arise from green, leath-
ery, flattened sheaths 5 inches in length, bearing in this
specimen 3 flowers. Flowers large; sepals are oblong
lanceolate and light rose in color; petals wider than
the sepals, of the same color, and have a wavy margin ;
labellum obscurely 3-lobed ; basal part convolute around
the column; on the interior, towards the center, orange
with oblique brown stripes, the margin white, on the ex-
terior of the same color as the petals, the anterior part
broad with a crisped margin and deep crimson-purple,
paler at the margin, and cleft slightly in the middle of
the anterior lobe ; column white with light green on the
sides ; pollinea unequal in size, 4 being large, resembling
those of the Cattleya parent, and 4 much smaller, like
those of the Laslia parent.

COMPAHISONS OF THE MACROSCOPIC CHARACTERS.
ROOTS.

The roots are cylindrical and fleshy, similar in all
three plants, and arise from a point on the rhizome just
below the pseudobulb. The rhizomes are green, about
half an inch in diameter, and lie above the surface of the
ground, forming a connection between the pseudobulbs.

PSEUDOBULBS.

The pseudobulbs are the thickened first, second, and
third internodes. The first and second are only slightly
thickened, forming a sort of slender stem ; the third is
very much thickened and elongated. They are larger
in Lcelia purpurata than in C. mossice. Those of the

hybrid are smaller than those of either parent, but this
may have been due to the plant itself being in a rather
poor condition. (Table J 11.)

TABLE J 11. — Lengths and widths of pseudobulbs.
L. purpurata: Length 22.4 cm.; greatest width 3.3 cm.
C. mossice: Length 16 cm.; greatest width 2.5 cm.
L.-C. canhamiana: Length 15.6 cm.; greatest width 2.4 cm.

The old pseudobulbs of L. purpurata are almost
smooth, the outline of the transverse section being only
moderately wavy ; those of C. mossice are deeply ridged ;
and those of the hybrid are in extent of ridging between
those of the parents, but nearer L. purpurata. The
pseudobulb is sheathed by 3 small green leaves which
gradually dry out and become thin and membranaceous.
At the top of the pseudobulb there is given off one
mature leaf, which in both parents and hybrid is long,
green, and leathery. ( Table J 12.)

LEAF.

The leaves are very nearly alike in the three plants,
except in size. Those of L. purpurata are much longer
and a little broader than those of C. mossice, and in
the hybrid they are almost exactly mid-intermediate in
length, and between the parents in width, but much
nearer the width of L. purpurata.

FLOWER.

The flowers arise from the axils of very small bracts
on a cylindrical flower-stalk. This stalk with its buds
is inclosed in a sheath which in L. purpurata is large,
compressed, green, and leathery, and in C. mossice and
the hybrid is small, yellowish green, and more dried-out
looking. The flower-stalk is much longer in L. purpurata
than in C. mossice; and in the hybrid, though between the
two in length, it is nearer C. mossice. (Table J 12.) Of
the plants examined, L. purpurata bore 5 flowers and C.
mossice and the hybrid each 3. The pedicel is shorter
in L. purpurata than in C. mossice, and longer in the
hybrid than in either parent. (Table J 12.)

TABLE J 12.

Lengths and widths of leaves of pseudobulbs:

L. purpurata: Average length 30 cm.; average width 5.8 cm.

C. mossice: Average length 22.3 cm.; average width 5.3 cm.

L.-C. canhamiana: Average length 26.6 cm.; average width

5.7 cm.
Lengths of flower-stalks:

L. purpurata 26 cm.

C. mossice 15.2 cm.

L.-C. canhamiana 18.7 cm.
Lengths of pedicels:

L. pupurata 5.1 cm.

C. mossice 6.2 cm.

L.-C. canhamiana 8 cm.

The sepals of L. purpurata are all similar; they are
long and narrow and recurved toward the base and curved
upward toward the apex ; and without trace of a nectary
on the apex. Those of C. mossice have a longer dorsal
sepal and sickle-shaped lateral ones ; they curve over at
the apex; and each has a green nectary on the lower
surface of the apex. In the hybrid there are the com-
bined characters of both parents. The dorsal sepal is
a little longer than the lateral ones, but the difference
is not so great as in C. mossice. The lateral sepals are

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

793

very slightly sickle-shaped; they are curved toward the
base and curve upwards toward the apex, but this is not
so pronounced as in L. purpurata; and there are green
nectaries at the apices, though these are not so large as in
C. mossice. (Table J 13.)

The sepals and petals of L. purpurata are white with
pale lilac veins ; those of C. mossice, pink-lilac ; and those
of the hybrid, a paler pink-lilac.

The petals are shorter and narrower in L. purpurata
than in C. mossice, and in the hybrid are very nearly mid-
intermediate in length and width but slightly nearer
C. mossice. (Table J 13.)

The labellum is very nearly the same length in the
parents and hybrid, but is wider in the hybrid than in
either par en t. ( Table J 1 3 . )

TABLE J 13.

Lengths and widths of sepals:

L. purpurata: Length of dorsal sepals 10.2 cm.; of lateral sepals
10.2 cm.; width of sepals 2.1 cm.

C. mossice: Length of dorsal sepals 10.5 cm.; of lateral sepals
9 cm.; width of sepals 2.3 cm.

L.-C. canhamiana: Length of dorsal sepals 10.5 cm.; of lateral

sepals 9.8 cm.; width of sepals 2.4 cm.
Lengths and widths of the petals:

L. purpurata: Length 9.5 cm.; width 4.4 cm.

C. mossice: Length 10.3 cm.; width 5.7 cm.

L.-C. canhamiana: Length 10 cm.; width 5.2 cm.
Lengths and widths of labellum :

L. purpurata: Length 8.1 cm.; width 6 cm.

C. massifs: Length 8.2 cm.; width 6 cm.

L.-C. canhamiana: Length 8 cm.; width 6.7 cm.

The anterior part of the labellum in L. purpurata
has a wavy margin ; that of C. mossice is very wavy, the
indentations being comparatively deep ; and that of the
hybrid between the parents but slightly nearer L. pur-
purata. The tip of the labellum is pointed in L. purpu-
rata, and in a few specimens it is slightly indented, about
2 mm. deep ; in C. mossice there is quite a deep cleft, on
an average 9 mm. deep; in the hybrid the cleft is not
quite so deep, about 3 to 4 mm. The upper surface of the
basal half of the labellum in L. purpurata is white with
a yellowish tinge, and with reddish-purple veins. In
C. mossice the basal part (not quite half of the labellum)
at the margin is lilac, like the petal and sepals, and
a pale yellow between the reddish brownish-purple veins.
The rest of the basal half and part of the apical half is
yellow, with brownish-purple veins. In the hybrid the
basal part (not quite half of the labellum) at the mar-
gin is white, and yellowish-white between the red-violet
veins. The part corresponding to the yellow area of
C. mossice does not include quite so much of the apical
half as in C. mossice, it is of a paler shade of yellow, and
it is not so distinct an area as in C. mossice, the white
basal area blending gradually into the pale yellow area.
The apical half of the labellum in L. purpurata is a rich,
velvety crimson-purple fading to pinkish-white at the
extreme tip ; that of C. mossice is blotched magenta with
a distinct pale lilac margin ; that of the hybrid has near
the tip a blotched magenta area very similar to that of
C. mossice, and posterior to this a darker colored area
more like the crimson-purple of L. purpurata, becoming
paler towards the margin and more of a lavender.

The column in L. purpurata is white with a few pur-
ple dots and purple margins on the anterior face ; that of
C. mossice is entirely white ; that of the hybrid is white
27

with a few purple specks on the anterior face and suffused
with pale pink lilac on the posterior face. (Table J 14.)

TABLE J 14. — Lengths and widths of the column.
L. purpurata: Length 3 cm.; width 1 cm.
C. mossice: Length 4 cm.; width 0.9 cm.
L.-C. canhamiana: Length 3 cm.; width 0.95 cm.

The pollinia in L. purpurata are 8 small masses, 2 by
1.3 mm. ; in C. mossice, 4 much larger masses with tails,
3 by 2 mm. ; and in the hybrid, 4 large masses with tails
3 by 2 mm. and 2 small masses 1 by 0.5 mm.

COMPARISONS OF THE MICROSCOPIC CHARACTERS.
ROOTS.

The roots of L.-C. canhamiana were in poor condi-
tion, on which account studies were not made of this part
of the plant.

PSEUDOBULBS.

Pseudobulbs of the same age were sectioned at the
middle of the thickened part, the third internode (Plate
30, figs. 178, 179, and 180). The epidermis in L. pur-
purata and the hybrid is composed of rather thick-walled
cells that are deeper than wide ; those of C. mossice are
practically as deep as wide. The depth of the epidermis
cells of L. purpurata is much greater than that of C.
mossice, while in the hybrid it is only slightly less than in
L. purpurata. The width is much less in the hybrid than
in either parent. (Table J 15.)

TABLE J 15. — Depth and width of cells of epidermis of psettdobtilb.

L. purpurata: Depth 42. SM; width 33.5/j.
C. mossice: Depth 30.9ji; width 31.3^.
L.-C. canhamiana: Depth 41#j; width 20.2ft.

The outer face of the epidermal cells is provided
with a very thick cuticle which is of the same depth
(28. 8/«, ) in both parents, but much deeper in the hybrid
(39.6ju) than in the parents. Beneath the epidermis in
L. purpurata are 2 layers of thick-walled, radially elon-
gated cells. In C. mossice, the first layer consists of thick-
walled, non-elongated cells, and the second layer of cells
not quite as thick-walled. In the hybrid there are two
layers of cells not quite as thick-walled, nor as elongated,
as in L. purpurata. In the hybrid the length of the
cells of the first layer is intermediate between the parents
and slightly nearer that of C. mossice; they are narrower
than in either parent, and in thickness of cell wall inter-
mediate but nearer L. purpurata. (Table J 16.)

TABLE J 16. — Depth, width, and thickness of wait* of first layer
of cells beneath the epidermis.

L. purpurata: Depth 108.4/1 ; width 38.9ju; thickness of walls 10.8

to 14.4/n.

C. mossice: Depth 40.7/i; width 36|u; thickness of walls 3. 6/1.
L.-C. canhamiana: Depth 70.6^; width 28Ai; thickness of walls 7.2

to 10.8/i.

Within the thickened hypodermal tissue are the
bundles which are embedded in a tissue of large, thin-
walled cells. Some of the latter contain needle crystals ;
others, starch grains; and others, mucilaginous matter.

LEAF.

Sections of the upper epidermis of the leaf were made
at the apex, middle, and base of the leaf. The epidermal
cells are rectangular, pentagonal, or hexagonal, always

794

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

longer than broad, and with thick walls. The cells of
L. purpurata are larger than those of C. mossice; those
of the hybrid at the apex are between those of the parents,
but those at the middle are in the hybrid much shorter,
and at the base they are narrower than in the parents.
The average size of the cells for the whole leaf is in the
hybrid between those of the parents, but very much
nearer C. mossice. (Table J 17.)

Sections of the lower epidermis were taken from the
same regions as those of the upper epidermis. The cells
are similar to those of the upper epidermis in shape and
thickness of walls. Those of L. purpurata are larger
than those of C. mossice, except at the base of the leaf
where they are a little shorter. Those of the hybrid
at the apex are between those of the parents in both
length and width and at the base in width ; but at the
middle are smaller than in either parent in both dimen-
sions, and also less in length at the base. The average
size of the cells for the entire leaf in the hybrid is less
in length than in either parent and between the two in
width, though much nearer C. mossice. (Table J 17.)

TABLE J 17.

L. purpurata.

C. mossiffi.

L.-C.
canhamiana.

Length.

Width.

Length.

Width.

Length.

Width.

Size of cells of
upper epidermis :
At apex

M

65.5
53.3
47.2

55.4

48.6
39.2
37.4

41.8

M

43.9
32.8
36

37.4

33.1

27
29.9

29.9

M

54
51.8
41.2

49.3

40.3
38.9
37.8

38.9

V>

33.5
31.7
32.4

32.4

27.7
26.6
21.2

25.2

M

57.9
47.9
43.2

49.7

42.5
34.9
35.6

37.8

V-

38.2
31
29.2

33.1

29.2
25.2
24.1

26.3

At middle ....

Average for en-
tire leaf ....
Size of cells of
lower epidermis:
At apex

At middle ....

Average for en-
tire leaf ....

Stomata are less numerous in L. purpurata than in
C. mossice, and more numerous in the hybrid than in
either parent. (Table J 18.)

TABLE J 18. — Number of stomala in a field on lower epidermis.

L. purpurata: At apex 8; at middle 8.9; at base 5.6; average for entire

leaf 7.5.
C. mossice: At apex 10.7; at middle 11.5; at base 7; average for entire

leaf 9.7.
L.-C. canhamiana: At apex 11.2; at middle 12.6; at base 9.8; average

for entire leaf 11.2.

Transverse sections of leaves of the same age at a dis-
tance of 1 inch from the apex were made at the midrib
and at the first main vein from the midrib (Plate 30, figs.
181, 182, and 183). At the midrib, the upper epidermis is
composed of rectangular, rather thick-walled colls having
a very heavy cuticle on the outer face. The cells of L.
purpurata become smaller toward the midrib angle ; those
of C. mossice become greatly elongated ; and those of the
hybrid become elongated though not to such an extent
as in C. mossice.

The cuticle on the upper epidermis in the hybrid
is much deeper than in either parent. (Table J 19.)

TABLE J 19.

•

L. pur-
purata.

C.mossiiB.

L.-C. can-
hamiana.

Thickness of cells of upper epi-
dermis at first main vein
from midrib and at midrib :
At first vein from midrib. .
At midrib

f-

36

28 8

/*

32.4
72

H

32.4
43 °

Depth of cuticle

28 8

14 4

on A

Lengths of subepidermal cells.
Depth of lower epidermis and
cuticle :
Depth of lower epidermis . .
Depth of cuticle

79.21

39.6
18

144 to 216

43.2
14 4

144 to 216

32.4
18

Depth and width of midrib
bundle and depths of scleren-
chyma sheath, phloem, and
xylem :
Depth by width of entire
bundle .

342 by 342

234 by 226 8

916 by 216

Depth by sclerenchyma
sheath '

86 4

43 2

43 2

Depth of phloem ... .

54

64 8

43 2

Depth of xylem

144

126

72

Depths and width of cells of
upper epidermis and depth
of cuticle:
Depth of cells

36

32 4

32 4

Width of cells

46.8

43 2

39 6

Depth of cuticle

25 2

18

21 6

Depths and widths of ce'ls of
first layer beneath upper
epidermis:
Depth

47 9

38 2

33 1

Width

81 7

60 5

64 4

Depth and width of cells of
lower epidermis and depth
of cuticle:
Depth of cells ...

38 5

30 2

34 9

Width of cells

53 6

34 6

36 7

Depth of cuticle

25 2

10 8

18

Depth and width of cells of
first layer beneath lower
epidermis:
Depth

43 9

28 1

36 4

Width

62 6

44 3

49 3

Depth and width of cells of
epidermis:
Depth

25 2

20 2

25 9

Width

32

22 7

21 2

Average depth and width of
cells of hypodermis:
Depth

32 4

18 4

20 9

Width

42 5

29 9

99 0

Width of cortical cylinder...
Average length and width of
largest bundles:

756
360

687.6
306

601.2
234

Width

270

198

162

Length of bundles and depth
and proportion of phloem:
Length of bundle

360

306

234

Depth of phlcem *

126

54

61.2

Length and width of cells of
upper epidermis at middle of
sepal :

91 4

88 5

1119

Width

61 9

72

70 2

Length and width of cells of
lower epidermis at middle
of sepal:
Length

99.3

75.2

81.7

Width

65.4

58 3

63

1

* Proportion of phloem, L. purpurata, one-third; C. mossice, one-
sixth; L.-C. canhamiana, one-fourth.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

795

TABLE J 19. — Continued.

L. pur-
purata.

C. mossiee.

L.-C. can-
hamiana.

Length and width of cells of
upper epidermis at middle
of petal:

M
83 5

<u
107 3

M
104 4

Width

59 8

80 6

79 2

Length and width of cells of
lower epidermis at middle
of petal:
Length

94 7

104 4

115.5

Width

69 1

65 5

83 2

Length of papillae of upper
epidermal cells of middle
lobe of labcllum

55.4

163 8

85.7

Length and width of cells of
upper epidermis of middle
lobe of labellum :

64 8

73 8

96.8

Width

464

61 6

68.8

Length of papillae of cells of
lower epidermis of middle

45 4

62 6

51.1

Length and width of lower
epidermal cells of middle
lobe of labellum :

77.8

90.4

92.9

Width

57.6

68.8

67.7

Length. and width of cells of
upper epidermis at proximal
part of labcllum :

52.6

74.9

60.9

Width

41.8

44.6

50.4

The two layers of aqueous tissue beneath the upper
epidermis have thin cells lengthened at the midrib angle,
the first layer being particularly noticeable. The cells
of the first layer are much longer in C. mossice than in
L. purpurata, and those of the hybrid are about as long
as those of C. mossice. (Table J 19.)

The lower epidermis consists of rather thick-walled
cells which at the midrib angle are deeper than wide.
The lower epidermis of C. mossice is deeper than that of
L. purpwata, but that of the hybrid is not as deep as
those of the parents. The cuticle on the lower epidermis
is of the same depth in the hybrid as in L. purpurata,
both being of greater depth than in C. mossice. (Table
J19.)

Beneath the lower epidermis at the midrib in L. pur-
purata is one layer of cells which is not different from
the layers beneath it, excepting for the slightly smaller
size of the cells. In C. mossice there are two distinct
layers of oval cells longer than deep and smaller than
the other cells, and arranged more closely together. In
the hybrid there is one distinct layer of closely packed
oval cells and a layer of cells beneath, which are a little
smaller than those of the underlying layers. (Table
J19.)

The midrib bundle is much larger in L. purpurata
than in C. mossice and is smaller in the hybrid than in
either parent. Lowermost in this bundle is a somewhat
crescentic area of heavily thickened cells, the scler-
enchyma. This is just twice as thick in L. purpurata
as in C. mossice and the hybrid. Just above this is a
small patch of phloem which is smaller in L. purpurata
than in C. mossice, and smaller in the hybrid than in
either parent. Above this is an area of xylem consisting

of thick-walled cells, which area is larger in L. purpurata
than in C. mossice and smaller in the hybrid than in either
parent. (Table J 19.)

Examined at the first main vein from the midrib, the
upper epidermis appears as a layer of thick-walled, rec-
tangular cells, slightly rounded at the angles, and with
a thick cuticle on the outer face. The cells of L. purpu-
rata are larger than those of C. mossice, while those of the
hybrid, though of the same depth as those of C. mossice,
are not so wide as in the parents. The cuticle of the
hybrid is in depth exactly mid-intermediate between the
depths of the parents. (Table J 19.)

Beneath the upper epidermis is a layer of oval rec-
tangular cells and beneath this a layer of rather irregu-
larly shaped cells, both layers containing very few chloro-
plasts. These compose the aqueous tissue. The cells of
the first layer beneath the epidermis are larger in L. pur-
purata than in C. mossice, and in the hybrid, though
between the parents in width, the depth is less than that
of either parent. (Table J 19.)

The cells of the lower epidermis are much wider than
deep in L. purpurata, and slightly wider than deep in C.
mossice and the hybrid, but the difference between width
and depth is so small that they appear almost square. The
cells of the hybrid are in size between those of the parents
though very near C. mossice. They are thick-walled like
those of the upper epidermis, and provided with a thick
cuticle on the outer face, which latter in the hybrid is
exactly mid-intermediate in depth between those of the
parents. (Table J 19.)

Just beneath the lower epidermis is a layer of oval
cells which are more closely packed than the underlying
cells. These oval cells are larger in L. purpurata than in
C. mossice, and in the hybrid, though between the parental
sizes, they are slightly nearer L. purpurata in depth but
much nearer C. mossice in width. (Table J 19.)

Beneath the upper epidermis and the aqueous tissue
are layers of elongated palisade cells which are thin-
walled and contain green chloroplasts, and which store
mucilage and starch. Beneath the palisade cells is the
spongy mesophyll, composed of large, rounded, thin-
walled cells. They contain green chloroplasts and store
mucilage and starch. Embedded in the palisade tissue
are strands of sclerenchymatous tissue arranged in a row
beneath the upper epidermis (1.6 mm. objective). These
strands are present in the same number in L. purpurata
and the hybrid, but smaller in the hybrid than in L. pur-
purata. They are entirely absent in C. mossice. In L.
purpurata 3 to 4 strands, diameter 66.2/u; in C. mossice
no strands; in L.-C. canhamiana 3 to 4 strands, 54.7/i
in diameter.

There is another row of sclerenchymatous strands
embedded in the spongy mesophyll along the lower epi-
dermis. These are more numerous in L. purpurata than
in C. mossice. The number in the hybrid is between
those of the parents, but nearer that of L. purpurata,
and the strands are smaller than in either parent. In
L. purpurata 6.9 strands in a field, 66.9/x in diameter;
in C. mossice 4.9 strands in a field, 55. 1/*, in diameter; in
L.-C. canhamiana 6.4 strands in a field, 47.9/t in diameter.

The bundle is essentially the same as that of the mid-
rib, except that the sclerenchymatous sheath on the lower
side is not so well developed.

796

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

FLO WEB-STALK.

Transverse sections of the flower-stalk of the parents
and hybrid were made at a point near the apex. Exter-
nally is a layer of rather thick-walled cells constituting
the epidermis, with a thick cuticle on the outer face.
These cells are oval, and wider than deep in L. purpurata,
but somewhat spherical in C. mossice and the hybrid.
They are much larger in L. purpurata than in C. mossice,
and are a little deeper and narrower in the hybrid than
in either parent. (Table J 19.)

Beneath the epidermis is a layer of thick-walled, oval
cells, the hypodermis. These cells in L. purpurata are
not regular in size, but vary from rather small cells (22
by 32/t) to cells over twice their size (54 by 68/x). In C.
mossice the layer is composed of small, oval cells that are
quite uniform in size. In the hybrid the layer resembles
that in C. mossice, but the cells are a little deeper.
(Table J 19.)

The cells of the first layer beneath the hypodermal
layer in L. purpurata become larger, and in the second
layer they are still larger and have attained their maxi-
mum size. In C. mossice they become larger very grad-
ually, not reaching their maximum size until in the
fourth or fifth layer. In the hybrid they reach their
maximum size in about the third or fourth layer. These
cells are rather thin-walled, contain chloroplasts, and
form' a cortical cylinder which is wider in L. purpurata
than in C. mossice and smaller in the hybrid than in
either parent. (Table J 19.)

There is not a distinct layer of cells forming an
endodermis, but the bundles are embedded in fundamen-
tal tissue in the form of a rather distinct central cylinder.
The bundles are larger in L. purpurata than in C. mossice,
and smaller in the hybrid than in either parent. (Table
J19.)

There is a larger proportion of phloem in the bundles
of L. purpurata than in C. mossice, and in the hybrid
the amount is proportionately exactly mid-intermediate
between those of the parents. (Table J 19.)

FLOWER.

Sections of the upper epidermis of the sepal were
taken at the median point. The cells are flat in L. pur-
purata; papillose in C. mossice and less papillose in the
hybrid than in C. mossice. The color present in C. mossice
and the hybrid is due to a faint pinkish-lavender coll sap
in the mesophyll layer, which is darker in C. mossice than
in the hybrid. No colored sap is present in L. purpurata.
The cells are longer and narrower in L. purpurata than
in C. mossice. They are longer in the hybrid than in
either parent, and though the width is between those of
the parents it is much nearer that of C. mossice. (Table
J19.)

Stomata are present on the upper epidermis. They
are much more numerous in L. purpurata than in C.
mossice, but less numerous in the hybrid than in either
parent. In L. purpurata 1 in 2 fields; in C. mossice
1 in 7 fields; in L.-C. canhamiana 1 in 11 fields.

The section of the lower epidermis of the sepal at the
median point shows the lower epidermal cells to be flat,
not papillose. The cells are larger in L. purpurata than
in C. mossice, and though in the hybrid between the
parents in size, the length is nearer that of C. mossice,
but the width nearer that of L. purpurata. (Table J 19.)

Stomata in the lower epidermis are more numerous
in L. purpurata than in C. mossice, and more numerous
in the hybrid than in either parent. In L. purpurata

1 in 5.5 fields; in C. mossice I in 7.5 fields; in L.-C. can-
hamiana 1 in 3.6 fields.

Hairs are present on the lower epidermis at the mid-
dle of the sepal. They each consist of an awl-shaped basal
cell with a thin-walled, thimble-like end cell. They are
numerous and long in L. purpurata; rare and much
shorter in C. mossice; and in the hybrid slightly less
numerous than in L. purpurata, and shorter than in
either parent. In L. purpurata 1 in 5 fields, 97.2/x long;
in C. mossice 1 in 22 fields, 75.6/t long; in L.-C. can-
hamiana 1 in 6.3 fields, 68.4/t long.

Sections of the upper epidermis of the petal were
made at a median point. The color, which is identical
with that of the sepals and due to the pinkish-lavender
cell sap in the mesophyll, is deeper in C. mossice than in
the hybrid. No colored sap is present in L. purpurata.
The cells are very slightly papillose in L. purpurata and
smaller than in C. mossice; they are distinctly papillose in
C. mossice; and in the hybrid they are not quite as papil-
lose, and very nearly as large as in C. mossice. (Table
J19.)

Stomata are present on the upper epidermis. They
are much more numerous in L. purpurata than in C. mos-
sice, in which latter they are very rare. In the hybrid
the number is between those of the parents, but slightly
nearer L. purpurata. In L. purpurata 1 in 1.5 fields;
in C. mossice 1 in 25 fields; in L.-C. canhamiana 1 in 6
fields.

Careful examination of the upper epidermis of the
petal at the middle failed to reveal any hairs in C. mossice
and the hybrid. Hairs are very rare in L. purpurata, only

2 having been found in 80 fields. They were similar
to those on the lower epidermis of the sepal, and had an
average length of 90/t.

Sections of the lower epidermis were made at the
middle of the petal. The cells of the lower epidermis are
flat in L. purpurata; papillose in C. mossice; and only
very slightly papillose in the hybrid. They are shorter
and broader in L. purpurata than in C. mossice, and
larger in the hybrid than in either parent. (Table J 19.)

Stomata in the lower epidermis are more numerous
in L. purpurata than in C. mossice, and more numerous
in the hybrid than in either parent. In L. purpurata
1 in 5 fields; in C. mossice 1 in 9 fields; in L.-C. canha-
miana 1 in 4.3 fields.

Sections of the upper epidermis of the middle lobe
of the labellum were taken at about the median point.
This area is crimson-purple in L. purpurata, due to a
crimson-purple cell sap which fills the papillose epider-
mal cells; blotched magenta (more red than in L. pur-
purata) in C. mossice, due to a red-violet cell sap;
blotched magenta in the hybrid, due to a red-violet cell
sap. The cells are papillose in all three, but the papillse
are much more elongated and narrower in C. mossice
than in L. purpurata and the hybrid. The papillae of
the hybrid are in length nearer those of L. purpurata
than those of C. mossice. (Table J 19.)

The basal part of the cell is smaller in L. purpurata
than in C. mossice and larger in the hybrid than in either
parent. (Table J 19.)

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

797

Sections of the lower epidermis of the middle lobe
of the labellum were examined. The cells are large and
papillose in all three, but the papillae are smaller in
L. purpurata than in C. mossice. The papilla of the
hybrid are between those of the parents in size, though
slightly nearer L. purpurata. (Table J 19.)

The cells of the lower epidermis of the middle lobe
of the labellum are smaller in L. purpurata than in
C. mossice and in the hybrid. The length is greater than
that of either parent and the width greater than in L.
purpurata and almost as great as in C. mossice. (Table
J19.)

Stomata are present on the lower epidermis of the
middle of the labellum. They are more numerous in
L. purpurata than in C. mossice; and in the hybrid,
while the number is between those of the parents, it is
much nearer L. pu rpurata than C. mossice. In L. pur-
purata 1 in 4 fields; in C. mossice 1 in 17 fields; in L.-G.
canhamiana 1 in 7 fields.

Sections of the upper epidermis of the proximal part
of the labellum were taken from the center above the
veined area. The cells of L. purpurata are smaller than
those of C. mossice, flat (not papillose), and striated;
those of C. mossice are larger, distinctly papillose, and
striated, the striae being rather dense at the top of the
papillae; those of the hybrid are not quite so long, but
broader, than those of C. mossice, and they are slightly
papillose and striated. (Table J 19.)

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE

HYBRID L^ELIO-CATTLEYA CANHAMIANA AND

ITS PARENT-STOCKS.

The hybrid is found to be :

(1) The same or practically the same as the seed
parent: In the width of the leaves; the length of the
column ; the shape of the epidermal cells, and the depth
of the epidermal cells in the transverse section of the
pseudobulb ; the depth of the cuticle on the lower epider-
mis on the transverse section of the leaf at the midrib
region ; the number of sclerenchyma strands beneath the
upper epidermis, and the number of strands beneath the
lower epidermis on the transverse section of the leaf at
the first main vein from the midrib; the depth of the
epidermal cells on the transverse section of the flower-
stalk.

(2) The same or practically the same as the pollen
parent: In the size of flower sheath; color of flower
sheath ; number of flowers ; length of dorsal sepal ; width
of upper epidermal cells at the middle of the leaf ; length
of lower epidermal cells at the apex of the leaf ; length
of sub-epidermal cells, and depth of sclerenchyma sheath
on the transverse section of the leaf at the midrib ; depth
of upper epidermal cells, width of cells of the first layer
beneath, and width of lower epidermal cells on the trans-
verse section of the leaf at the first main vein ; regularity
of cells of the hypodermis and width of hypodermal cells
on the transverse section of the flower-stalk; width of
upper epidermal cells of the sepals ; length and width of
upper epidermal cells of the petals; absence of hairs on
the upper epidermal cells of the petals; width of the
lower epidermal cells of the median lobe of the labellum.

(3) The same or practically the same as both
parents: In the character of roots, thickness of leaves,
color of leaves, length of labellum.

(4) Intermediate: In the ridging of old pseudo-
bulbs 9 ; length of leaves; length of flower-stalk $ ;
shape of lateral sepals ; nectary at apex of sepals ; differ-
ence in length between lateral and dorsal sepals ; length
of lateral sepals 9 ; color of sepals; color of petals;
length $ and width $ of petals; waviness of anterior
margin of labellum 9 ; cleft in anterior margin of label-
lum 9 ; color of base of labellum ; color of apical half of
labellum; color of anterior face of column; width of
column ; size of pollinea ; depth of first layer beneath the
epidermis $ ; thickness of walls 9 of first layer beneath
the epidermis on the transverse section of the pseudo-
bulb ; length $ and width 9 = $ of upper epidermal cells
of the leaf at the apex ; length $ of the upper epidermal
cells of the leaf at the base; while $ of the lower epi-
dermal cells of the leaf at the apex; width $ of the
lower epidermal cells of the leaf at the base ; amount of
elongation of the upper epidermal cells at the midrib,
the length of the epidermal cells at the midrib 9 , the
arrangement and size of the cells beneath the lower epi-
dermis on the transverse section of the leaf at the mid-
rib ; the depth of the cuticle on the upper epidermis, the
depth of the lower epidermal cells 9 , the depth of the
cuticle on the lower epidermal cells, the depth of the
cells beneath the lower epidermis 9 , and the width of
the cells beneath the lower epidermis <5 , and the diameter
of the sclerenchyma strands 9 beneath the upper epi-
dermis on the transverse section of the leaf at the first
main vein ; the depth of the hypodermal cells $ , and the
proportion of the phloem in the bundles on the trans-
verse section of the flower-stalk; the size of the papillae

$ on the upper epidermis of the sepal ; the length $ , and
width 9 , of the lower epidermal cells of the sepals ; the
number of hairs 9 on the lower epidermis of the sepals
$ ; the length of the papillae, and the number of stomata
9 on the upper epidermis of the petals ; the length of the
papillae on the lower epidermis of the petals; the length
of the papillae on the upper epidermis of the middle lobe
of the labellum 9 ; the length of papillae 9 and the num-
ber of stomata 9 on the lower epidermis on the middle
lobe of the labellum; the length of the papillae on the
upper epidermis of the proximal part of the labellum;
length $ of the upper epidermal cells on the proximal
part of the labellum.

(5) Higher than in either parent: In the length of
pedicles $ ; width of the sepals $ ; width of labellum

9 = 3; color of posterior face of the column 9 = $ ;
depth of cuticle 9 = S on the epidermal cells on the
transverse section of the pseudobulb ; number of stomata
at the apex $ , at the middle 3 , and at the base S , on the
lower epidermis of the leaf ; depth of cuticle 9 , on the
upper epidermis on the transverse section of the leaf at
the midrib ; the length 9 of the upper epidermal cells of
the sepals ; the number of stomata 9 on the lower epider-
mis of the sepal ; the length 3 , and width 9 , of the lower
epidermal cells of the petal; the number of stomata 9
on the lower epidermis of the petal ; the length 3 ,
and the width $ of the upper epidermal cells of the
middle lobe of the labellum ; the length 3 of the lower
epidermal cells of the middle lobe of the labellum; the

798

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

width $ of the upper epidermal cells of the proximal
part of the labellum.

(6) Lower than in either parent: In the length of
the pseudobulb $ ', width of the pseudobulb $ ; width
of the epidermal cells S , and width of cells of the first
layer beneath the epidermis S on the transverse section
of the pseudobulb; length of the upper epidermal cells
at the middle of the leaf S ; width of the upper epidermal
cells at the base of the leaf S ', length $ , and width $ of
the lower epidermal cells of the leaf at the middle ;
length of the lower epidermal cells at the base 9 ; depth
of the lower epidermis ? , depth $ , and width $ , of the
midrib bundle 2 , depth of the phloem 9 and depth of
the xylem $ on the transverse section of the leaf at the
midrib ; width of the upper epidermal cells S , depth
of the first layer beneath the epidermis S , and diameter
of the lower sclerenchyma strands $ , on the transverse
section of the leaf at the first main vein; width of the
epidermal cells S , width of the cortex $ , length $ , and
width S , of the bundles on the transverse section of the
flower-stalk ; number of stomata $ , on the upper epi-
dermis of the sepals ; length of the hairs S , on the lower
epidermis of the sepals. (See Table J 20.)

TABLE J 20. — Summary of characters of hybrid-stock as regards
sameness, intermediateness, excess, and deficit of development
in relation to parent-stocks.

Macroscopic.

Microscopic.

Total.

2

6

8

4

14

18

4

o

4

18

30

48

4

14

18

2

21

23

3. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF
CYMBIDIUM LOWIANUM, 0. EBURNEUM, AND C.

EBURNEO-LOWIANUM.

(Plate 31, figs. 184 to 189. Tables J, 21 to 28; I, 3; and
Summaries. Chart F 3.)

GENERAL DESCRIPTION.

Data for these descriptions were obtained from
Eeichenbach (Gardeners' Chronicle, 1889, 363), Veitch
(Manual of Orchidaceous Plants, n, 14, 19, 23) and
Sander (Orchid Guide, 34, 35, 36).

Cymbidium lowianum Reichb. f. (Seed Parent).—
Pseudobulbs compressed, 4 to 6 inches in length. Leaves
24 to 30 inches long, lanceolate-ligulate, convolute into a
tube, yellowish to 3 to 4 inches from the base, keels
on the under side. Racemes robust, arching, as long as
the leaves, and bearing 15 to 36 flowers (the plant which
bloomed here had only 9 flowers). Bracts toward base
of flower-stalk sheathing, membranaceous, the larger ones
9 cm. long. Flowers large, borne on thick, fleshy pedicels
4 to 5 cm. long; sepals and petals similar, yellowish
green in color with a few faint sepia-brown lines over the
main veins, sepals obscurely keeled behind, petals a
little narrower than the sepals; labellum 3-lobed, the
lateral ones erect, light yellow, the median one deltoid,
reflexed with slight undulate margin, velvety, dark red-
crimson with a pale yellow margin, base of labellum

white, crest two-keeled; column arched concave with a
few orange-red spots at the base on the concave face.

Cymbidium eburneum Lindl. (Pollen Parent). —
Pseudobulbs compressed, 3 inches in length. Leaves
linear, 15 to 24 inches long, convolute into a tube, yellow-
ish 3 inches from the base, and keeled on the under side.
Racemes erect, shorter than the leaves, and bearing 1 to
3 flowers. Bracts about 3 sheathing; alternate, lanceo-
late, acuminate. Flowers large, fragrant; sepals and
petals similar, ivory-white, dorsal sepal concave and
spiculate, the petals slightly narrower than the sepals
and somewhat sickle-shaped; labellum '3-lobed, the lat-
eral ones incurved toward the column and ivory-white,
the median one wide, reflexed, with crisped margin, ivory-
white sometimes with some scattered purple dots around
the yellow disk, crest fleshy, grooved, pubescent, yellow,
thickened at apex and with three raised lines extending
the whole length ; column arched with two narrow wings,
white above, concave in front with a purple stain.

Cymbidium eburneo-lowianum (Hybrid). — Pseudo-
bulbs ovoid, compressed, 2 and a half to 4 inches long.
Leaves broader than in C. eburneum, but narrower than
in C. lowianum, convolute and yellowish 3 to 4 inches
from the base. Racemes arching, longer than the leaves,
bearing in this instance 5 flowers. Bracts long, narrow,
and very acuminate. Flowers large, faintly fragrant;
sepals and petals similar, pale yellowish-brownish-green,
with faint reddish-brown lines along the veins, the dorsal
sepal bent forwards, the lateral sepals and petals spread-
ing; labellum 3-lobed near that of C. lowianum, lateral
lobes pale yellow, median lobe pale yellow above the
crest and above that a V -shaped dark brownish-red area
with pale yellow wavy margin, the crest a broad yellow
band at the base rising with 2 bright yellow ridges;
column ivory-white, with reddish stain, near the anther
case.

COMPARISONS OF THE MACROSCOPIC CHARACTERS.
ROOTS.

The roots arise from base of pseudobulb. They are
thick and fleshy, and do not differ in any important re-
spect in the parents and hybrid.

PSEUDOBULBS.

The pseudobulbs are ovoid, compressed, surrounded
by sheathing leaf bases, larger in C. lowianum than in
C. eburneum. In the hybrid though they are in size
between the parents, they are much nearer to C. ebur-
neum than to C. lowianum. The following were the
lengths of the pseudobulbs: C. lowianum 9.8 cm.; C.
eburneum 1 cm. ; C. eburneo-lowianum 7.6 cm.

LEAF.

The leaves are equitant (the first arising from the
base of the pseudobulb), are rather short, then gradually
increasing in length upwards. C. lowianum bears long
wide leaves that drop rather deeply; C. eburneum,
shorter narrower leaves that stand almost erect; the
hybrid, leaves that are intermediate between those of the
parents in width, length, and amount of drooping, but
leaning, except in length of the leaves of the preceding
year, toward C. eburneum. (Table J 21.)

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

799

TABLE J 21

C. lowianum

C. eburneum

C. eburneo-
lowianum.

Dimensions of leaves:
Average length pre-
ceding year

em.
64 3

cm.
37 9

cm.
54

Average length this
year

45 8

21 9

27 5

Average width pre-
ceding year

2.3

1.4

1 5

Average width this
year

2.4

1

1 2

Lengths of flower-stalk
and average length of
sheathing bracts:
Length

61.5

17

48

Average length

9

12.9

10.3

Length of pedicels and
number of flowers:
Length of pedicels. .
Number of flowers. .
Length and width of
dorsal sepal:
Length

4.5
9

5.9

3.4

1 to 2

6.1

4.2
5

5.9

Width

1.6

2.7

1.9

Length and width of
lateral sepals:
Length. .

5.3

5.3

5.4

Width

1.8

2.4

1.8

Length and width of
lateral petals:
Length

5.5

5.7

5.6

Width..

1.1

1.9

1.4

Length and width of
labellum :
Length

4.3

4.6

4.7

Width

3.2

3.8

3.4

Length and width of
column:

3.5

4.2

4

Width

0.9

1.1

0.9

C. lowianum has fewer leaves per year-growth than
C. eburneum, and in the hybrid the number is mid-inter-
mediate between those of the parents. The number of
leaves per year-growth are : C. lowianum 7 to 9, C. ebur-
neum 15, C. eburneo-lowianum 11 to 12.

FLOWER.

Inflorescence arises from the axil of one of the lower
leaves. The flower-stalk is about 0.25 inch in diameter in
all three plants, but is much longer in C. lowianum than
in C. eburneum, and is between the parents in length in
the hybrid, but nearer C. lowianum. It is sheathed at the
base by long, narrow, acuminate, membranous bracts
which are shorter in C. lowianum than in C. eburneum,
and intermediate in length in the hybrid, though nearer
C. lowianum. (Table J 21.)

Smaller bracts are present, one at the base of each
flower. The flower is borne on a short, fleshy pedicel
which is longer in C. lowianum than in C. eburneum,
and though between the parents in length in the hybrid,
it is nearer to C. lowianum. The flowers are more numer-
ous in C. lowianum than in C. eburneum, and are fairly
mid-intermediate in number in the hybrid. (Table J 21.)

The dorsal sepal in all three plants is concave and
spiculate, bending forward towards the labellum. It is
smaller in C. lowianum than in C. eburneum, and in the
hybrid it is slightly wider but of the same length as in
C. lowianum. (Table J 21.)

The lateral sepals (spread out toward the sides) are
shorter and narrower than the dorsal sepal. They are of
the same length but narrower in C. lowianum than in
C. eburneum, and in the hybrid are slightly longer than in
either parent and a little wider than in C. lowianum.
(Table J21.)

The color of the lower (outer) surface of the sepals
is an olive-green with very indistinct brownish lines along
the veins in C. lowianum; pale yellowish-green in C.
eburneum; and a pale . yellowish-brownish-green with
reddish-brown lines along the veins in the hybrid. The
upper (inner) surface is olive-green with faint brownish
lines along the veins in C. lowianum; ivory-white in
C. eburneum; and a pale yellowish-brownish-green with
reddish-brown lines along the veins in the hybrid.
Though in the hybrid the main color appears to be inter-
mediate between those of the parents the brown lines are
intensified.

The petals are longer and narrower than the sepals.
They are shorter and narrower in C. lowianum than in
C. eburneum and mid-intermediate in length and also
very nearly so in width in the hybrid. (Table J 20.)

The color of the petals is more yellowish and not as
green as the sepals in C. loivianum, ivory- white like the
sepals in C. eburneum, and in the hybrid more yellowish
but not as green as the sepals.

The labellum is shorter and narrower in C. lowianum
than in C. eburneum. In the hybrid it is longer than
in either parent, but the width, though between the
widths of the parents, is nearer C. lowianum. (Table
J 21.)

The color of the outer surface of the labellum is very
similar in all three plants, an ivory-white with a yellow-
ish area near the base, and veins a faint yellow becoming
a pale greenish-yellow toward the lateral lobes. Inside
at the base the color is yellow, speckled with yellowish
red, fading to very pale yellow and becoming a slightly
deeper yellow toward the lateral lobes in C. lowianum;
ivory-white, becoming pale yellow toward the lateral
lobes in C. eburneum; and yellow at the base, speckled
with reddish brown, then ivory-white and becoming
yellow toward the lateral lobes in the hybrid. Two white
ridges arise from 2 flat bands extending along the median
line of the labellum, ending in a faintly yellow crest in
C. lowianum; there are three yellow ridges, ending in a
yellow crest in C. eburneum; and a broad flat band grad-
ually rising into 2 yellow ridges with 2 brown specks on
the crest in the hybrid. Above the crest is a white area in
C. lowianum, corresponding to this is a small yellow spot
in C. eburneum, and a paler yellow spot in the hybrid.
Extending from between the two crests is a red line and a
V-shaped mark of red-crimson in C. lowianum; the cor-
responding area is yellow and ivory-white in C. ebur-
neum; and a V-shaped mark of dark brownish-red in the
hybrid. Between the anterior lobe and each lateral lobe of
the labellum is a speckled area. The color of the dots in
C. lowianum is yellowish red ; in C. eburneum, pale pur-
plish; and in the hybrid, reddish brown.

The column is shorter and narrower in C. lowianum
than in C. eburneum. In length it is between the parents
in the hybrid, though near C. eburneum; but in width
it is identical with C. lowianum. (Table J 21.)

The color of the column on the inner surface is, in
C. lowianum, yellowish at the base with orange-brown

800

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

specks, becoming whitish and greenish white toward the
top; in C. eburneum, yellow at the base, then ivory-
white spotted with pale purple; in the hybrid yellow
at the base, then ivory-white with reddish-brown specks.
On the outer surface the color in C. lowianum is yellow-
ish white becoming yellowish green at top ; in C. ebur-
neum, ivory-white; and in the hybrid, ivory-white, be-
coming yellowish green at top.

COMPARISONS OF MICROSCOPIC CHARACTERS.
ROOTS.

Transverse sections of the roots of C. lowianum, C.
eburneum, and 0. eburneo-lowianum made at 1 inch from
the tip were examined (Plate 31, figs. 184, 185, and 186).
Outermost is the velamen, a zone of water-storing tissue
developed from the epidermis, and composed of elon-
gated, hexagonal cells with a spiral thread around their
walls. This zone varies in width in each plant according
to whether or not it is pressed against another surface.
The velamen is much wider in 0. eburneum than in
C. lowianum, and between the parents in the hybrid, but
nearer to C. lowianum than C. eburneum. (Table J 21.)

The epidermis, the innermost layer of the velamen, is
composed of rather large cells which in C. lowianum
are very little wider than deep, in fact almost square;
in C. eburneum and in the hybrid they are much deeper
than wide. They are larger, however, in the hybrid than
in either parent. (Table J 21.)

Immediately interior to the epidermis is a cylinder of
cortex, composed of large, open, thin-walled cells. The
cortex is much wider in C. eburneum than C. lowianum,
and practically mid-intermediate in width in the hybrid.
(Table J 21.)

A great number of isolated sclerosed cells are present
in the cortex of C. eburneum. These are entirely absent
in C. lowianum and present in the hybrid, though not in
such great number. In C. eburneum there are, on the
average, 2 of these in a microscopic field ; in the hybrid,
1.5. The walls are slightly thicker in C. eburneum than
in the hybrid. (Table J 21.)

The endodermis, the innermost layer of the cortex,
is a ring of oval cells, which in the hybrid are exactly
mid-intermediate in depth between those of the parents;
but are in width identical with those of C. loivianum.
(Table J 21.)

TABLE J 22.

C. lowianum.

C. eburneum

C. eburneo-
lowianum.

Width of velamen:
Average width of
velamen

M
455.4

M
669 6

H
486

At widest part
At narrowest part. .
Width and depth of cells
of epidermis:
Width

792.
118.8

74.2

1,116.
223.2

65.9

792.
180.

81 4

Depth

684

92 5

104 4

Average width of cortex
Thickness of sclerosed
walls

1,166.
0

1,843.
7.2 to 9

1,151.
5 4 to 7 2

Width and depth of cells
of endodermis:
Width

342

31.7

34 2

Depth .

21.6

28 8

25 2

The central vascular cylinder is composed of a cen-
tral zone of pith from which radiate xylem arms, be-
tween which are patches of phloem. There are more
phloem patches, and consequently more xylem arms, in
C. eburneum than in C. lowianum, and less in the hybrid
than in either parent.

The number of phloem patches in C. lowianum is
16, in C. eburneum 18, in C. eburneo-lowianum 11.

The largest vasa are larger in C. lowianum than in
C. eburneum, and though between the parents in size in
the hybrid they are nearer C. eburneum than C. lowianum.

The diameter of the largest vasa in C. lowianum is
86.4/i, in C. eburneum 57.6/t, in 0. eburneo-lowianum
68.4/i.

LEAF,

Sections of upper epidermis were taken from the
apex, middle, and base of leaves of the same age. The
cells are almost rectangular with thick walls, and each
contains one rod-shaped crystal. At the apex and base
of the leaf the epidermal cells of the hybrid are larger
than those of either parent, but at the middle they are
exactly mid-intermediate in length, though the same as
C. lowianum in width. (Table J 23.)

The average length of the upper epidermal cells for
the entire leaf is greater in the hybrid than in either
parent, while the average width is exactly mid-interme-
diate between those of the parents.

Sections of the lower epidermis were taken from the
apex, middle, and base of the leaf. The cells are rec-
tangular and have thick walls like the upper epidermal
cells. At the apex and base of the leaf the cells of the
hybrid are in size between those of the two parents ; but
at the middle those of the hybrid are longer than those of
either parent, and of the same width as in C. lowianum.
(Table J 23.)

TABLE J 23. — Lengths and widths of upper and lower epidermis of

leaves.

C. lowianum.

C. eburneum.

C. eburneo-
lowianum.

Upper epidermis:
At apex

*»
43 by 23.8

M
47.5 by 24

/»
58 3 by 30 1

At middle

38.5 by 21 5

47.5 by 26

43 5 by 21 5

At base

43 by 23

47.5 by 23 8

53 5 by 19 3

Average for entire
leaf

41.5 by 22.7

47.5 by 24.6

52 by 23 6

Lower epidermis:
At apex ...

34 by 21 5

47 by 17

39 by 19

At middle

34 by 16

38 5 by 18

45 5 by 16

At base

36.5 by 13.

53 8 by 25

43 by 15

Average for entire
leaf

35 by 17

43 by 20

42.5 by 17

The average size of the lower epidermal cells for the
entire leaf in the hybrid is between those of the parents ;
the length, however, is nearer that of C. eburneum, in
fact almost identical with it, while the width is identical
with that of C. lowianum.

Stomata are numerous on the lower epidermis. At
the apex and the base of the leaf the number in the hybrid
tends to intermediateness but nearer to C. eburneum.
At the middle, however, there is a less number in the
hybrid than in either parent. On an average for the
entire leaf the number in the hybrid is equal to that of
C. eburneum and somewhat less than in C. lowianum.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

801

TABLE J 24. — Number of stomala on lower epidermis in a field.

C.lowianum.

C.eburneum.

C. eburneo-
lowianum.

17

21

20

At middle

31

24

22

At base

6

4

5

Average for entire leaf. .

18

16

16

Transverse sections of the leaf, near the apex, were
examined in the region of the midrib (Plate 31, figs. 187,
188, and 189). The upper epidermis consists of rounded
cells with a thick cuticle on the outer face. The upper
epidermis is slightly deeper in C. eburneum than in
C. lowianum, and deeper in the hybrid than in either
parent. The lower epidermis also consists of rounded
cells with a thick cuticle on their outer face but smaller
than the upper epidermal cells. The lower epidermis is
deeper in C. lowianum than in C. eburneum and in the
hybrid, though between the two, it is nearer the depth of
C. lowianum. (Table J25.)

The cells of the layer beneath the upper epidermis,
the aqueous-tissue, become greatly elongated in the re-
gion of the midrib. They are less deep and wider in
C. lowianum than in C. eburneum, and deeper in the
hybrid than in either parent and of the same width as
C. lowianum. (Table J 25.)

The midrib bundle is much larger in C. lowianum
than in C. eburneum, and in the hybrid not quite as deep
as in C. eburneum. The width in the hybrid is identical
with that of C. eburneum. The diameter of the largest
vasa of the hybrid is also identical with that of C. ebur-
neum. (Table J 25.)

TABLE J 25.

C.lowianum.

C.eburneum.

C. eburneo-
lowianum.

Depth of cells of upper
and lower epidermis
at midrib :
Upper epidermis. . . .
Lower epidermis. .
Depth and width of
elongated cells of
aqueous tissue at
midrib:
Depth

pi

28
21.5

56

M

30.1
15

68 8

^

32.2
19.3

94 6

Width

30 1

25.8

30 1

Depth and width of mid-
rib and diameters of
largest vasa:
Depth of midrib

210 7

141 9

137 6

Width of midrib

172

116 1

116 1

Diameter of largest

17 2

21 5

21 5

Depth of cells of upper
and lower epidermis
midway between the
midrib and margin:
Upper epidermis.. . .
Lower epidermis. . . .

21.5
12.9

25.8
21.5

23.7
19.4

The resemblance, on the whole, in these transverse
sections of the leaf near the apex to C. eburneum is much
greater than to C. lowianum. This relationship is also
shown in transverse sections taken at the middle of the
leaf, at which point the depth of the lower epidermis and

the depth and width of the midrib are in the hybrid iden-
tical with C. eburneum. The diameter of the largest
vasa in the hybrid is nearer C. eburneum than C. lowi-
anum. Only the depth of the upper epidermis is identical
with C. lowianum and the size of the cells of the layer
beneath the upper epidermis is more like that of C.
lowianum than of C. eburneum. (Table J 25.)

Transverse sections near the apex were also examined
at a point midway between the midrib and the margin.
The upper epidermis appears as a layer of rounded oval
cells with a thick cuticle on the outer face. It is deeper
in C. eburneum than in C. lowianum, and exactly mid-
intermediate in the hybrid. The lower epidermal cells are
oval with a much thicker cuticle on the outer face.
These are much deeper in C. eburneum than in C. lowi-
anum, and though between the two parents in depth in
the hybrid, yet nearer C. eburneum.

Between the two layers of epidermis are layers of
rounded oval cells rather closely packed together and
very well filled with green chloroplasts. The layer just
beneath the upper epidermis, the aqueous-tissue, is com-
posed of slightly larger cells which do not contain many
chloroplasts. There are 12 layers of cells in the meso-
phyll of C. lowianum, 10 in C. eburneum, and 10 in
the hybrid.

Kunning parallel with the midrib and just beneath
the upper epidermis and lower epidermis are strands of
heavily thickened sclerenchyma. Those beneath the
upper epidermis are much larger than those beneath the
lower epidermis. Those beneath the upper epidermis
are practically circular in C. lowianum; deeper than wide
in C. eburneum; and circular in the hybrid. They are
smaller in the hybrid than in either parent, though of
the same width as in C. eburneum. They are more
numerous in C. eburneum than in C. lowianum, and in
the hybrid of the same number as in C. lowianum. (Table
J26.)

TABLE J 26.

C. lowianum.

C. eburneum.

C. eburneo-
lowianum.

Beneath upper epider-
mis:
Number in a field . . .
Depth

M

4
51.6

A<

6
64.5

M

4
43

Width . . .

51.6

43

43

Beneath lower epider-
mis:
Number in a field . . .
Depth

4
43

7
51.6

6
34.4

Width

43

43

34.4

The sclerenchyma strands near the lower epidermis
are also circular in C. lowianum; deeper than wide in C.
eburneum; and circular in the hybrid. They are smaller
in the hybrid than in either parent. They are more
numerous in C. eburneum than in C. lowianum; but
between the parents in number in the hybrid, though
nearer C. lowianum. (Table J 26.)

FLO WEB.

The upper epidermis of the dorsal sepal in all three
plants were examined at the middle point. The cells
are pentagonal or hexagonal and have rather thick walls.
They are larger in C. lowianum than in C. eburneum,
and shorter in the hybrid than in either parent, but be-

802

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

tween the parents in width, though very much nearer
G. eburneum. (Table J 27.)

The color is an olive green with faint brownish lines
along the veins in C. lowianum; and ivory-white in C.
eburneum; and a pale yellowish-brownish-green with
reddish-brown lines along the veins in the hybrid. The
color is due to the presence of reddish-violet sap and
yellow chromoplasts in the cells in both C. lowianum
and the hybrid, and to very pale, yellowish chromoplasts
in C. eburneum.

The lower epidermis of the dorsal sepal was also
examined at the median point. The cells are similar to
the upper epidermal cells, but do not differ so much in
the ratio of length to width. The cells are larger in
C. lowianum than in C. eburneum. In length, the cells
of the hybrid are between those of the parents, though
much nearer C. lowianum than C. eburneum; in width
they are almost identical with those of C. lowianum.
(Table J 27.)

The upper epidermis of one of the lateral petals was
also examined at the median point. The cells are longer
and narrower in C. lowianum than in C. eburneum. In
the hybrid the length is almost exactly mid-intermediate
between the parents, while the width is slightly greater
than in either parent. (Table J 27.)

The color of the petals is due to a red-violet sap and
yellow chromoplasts in C. lowianum and the hybrid, and
to pale yellowish chromoplasts in C. eburneum.

The lower epidermis of one of the lateral petals was
also examined at the median point. The cells are longer
and narrower in C. lowianum than in C. eburneum. In
the hybrid they are almost identical in dimensions with
those of C. lowianum, being of the same width but of
slightly greater length. (Table J 27.)

Sections of the upper epidermis of the anterior lobe
of the labellum, over the colored area are reddish crim-
son in C. lowianum; pale yellow in C. eburneum; and
brownish red in the hybrid. The cells in all three plants
are papillose. The papilla? are long, narrow, and pointed
in C. lowianum; short, wide, and blunt in C. eburneum;
and of all gradations in length, width, and pointed to
blunt tips in the hybrid, the average length, however,
being nearer C. lowianum than C. eburneum. (Table
J 27.)

The red-crimson of C. lowianum and the brownish red
of the hybrid are due to the epidermal papillae being
filled with small, yellow chromoplasts, and also to some
of them containing a reddish-violet cell sap. The yellow
of C. eburneum is due to the papillae containing yellow
chromoplasts.

Sections of the lower epidermis of the anterior lobe
of the labellum were also examined. The cells are hexa-
gonal in shape and have rather thick walls. They are
slightly shorter and wider in C. lowianum than in C.
eburneum, but smaller in the hybrid than in either
parent. (Table J 27.)

The cells of the upper epidermis of the lateral lobe
of the labellum are irregularly pentagonal, hexagonal or
rectangular in shape. They are longer and narrower in
C. lowianum than in C. eburneum; shorter in the hybrid
than in either parent; but between the two parents in
width, though nearer C. eburneum than C. lowianum.
(Table J 2 7.)

TABLE J 27.

C. lowianum

C. eburneum

C. eburneo-
lowianum.

Length and width of
cells of upper epider-
mis at middle of dor-
sal sepal:

M

M

M

Width . . .

Average length and
width of cells of lower
epidermis at middle
of dorsal sepal:

Width

Length and width of
cell a of upper epider-
mis at middle of petal

Width ....

Length and width of
cells of lower epider-
mis at middle of petal

79 7

Width

Lengths of papillae on
upper epidermis of an-
terior lobe of labellum
Lengths and widths of
cells of lower epider-
mis of anterior lobe
of labellum:

250.2
93 9

145.1
94 3

231.6
R1 ^l

Width

64 1

63

17 9

Lengths and widths of
cells of upper epider-
mis of lateral lobe of
labellum :

98 3

91 1

88 9

Width

47 5

53 3

51 5

Lengths of papilla of
upper epidermis at la-
teral lobe of labellum.
Lengths and widths of
cells of lower epider-
mis of lateral lobe of
labellum :

527.4
113 7

232.5
79 9

429.5
101 5

Width

54 7

53 3

59

Lengths and widths of
cells of upper (inner)
epidermis at base of
labellum above band:

56 1

59 4

55 8

Width

33 1

36

29 9

Lengths and widths of
papillae on crests of
inner surface of label-
lum:

432

127 4

256 3

Width

64

81

54 to 72

Lengths and widths of
cella of inner epider-
mis at base of column :

75.6

100.1

60.5

Width

33.1

29.1

27.3

The cells are papillose, the papillae being long, nar-
row, and pointed in C. lowianum; short, wide, and blunt
in C. eburneum; and longer and more pointed than in
C. eburneum, and wider than in C. lowianum. In the
hybrid, the average length is nearer that of C. lowianum
than of C. eburneum. (Table J 27.)

The color of the upper surface of the lateral lobes of
the labellum is a very pale yellow, due to the presence

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

803

of pale yellow chromoplasts in the upper epidermal cells
and papillae.

On the lower surface of the lateral lobe of the labellum
the cells are longer and wider in C. lowianum than in
C. eburneum. In length the cells of the hybrid are be-
tween those of the two parents, but nearer C. lowianum
than C. eburneum; but in width they are wider than in
either parent. (Table J 27.)

On the inner surface of the labellum at the base
of the wide band the cells have thick walls and show
remarkably well the spaces in the walls between adjoin-
ing cells. The cells are smaller in C. lowianum than in
C. eburneum, and smaller in the hybrid than in either
parent. (Table J 27.)

The flat band above referred to rises gradually to
form ridges (2 in C. lowianum and the hybrid and 3 in
C. eburneum) which end in crests that are yellow in
C. lowianum and C. eburnum and brownish in the
hybrid. The cells are papillose. The papilla! are long
and narrow in C. lowianum; shorter and wider in C1.
eburneum; and of varying size in the hybrid, somewhere
near a mean between the two parents. There are short
wide papilla in the hybrid, but not as short and wide as
in C. eburneum; and low narrow papillae, but not as long
and narrow as in C. lowianum. In the hybrid the average
length is nearer that of C. eburneum, but the width is
fairly mid-intermediate between those of the parents.
(Table J 27.)

The cells of the inner epidermis at the base of the
column are shorter but wider in C. lowianum than in
C. eburneum, and are smaller in the hybrid than in
either parent. (Table J 27.)

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE

HYBRID CYMBIDIUM EBURNEO-LOWIANUM AND

ITS PARENT-STOCKS.

The hybrid was found to be :

(1) The same or practically the same as the seed
parent: In the length of the dorsal sepal; width of the
column ; width of the endodermal cells on the transverse
section of the root; width of the upper epidermal cells
at the middle of the leaf; width of the lower epidermal
cells at the middle of the leaf ; width of the aqueous tissue
cells on the transverse section of the leaf at the midrib ;
number of upper sclerenchyma strands in the transverse
section of the leaf halfway between the midrib and the
margin ; width of the lower epidermal cells of the dorsal
sepal; width of the lower epidermal cells of the petals.

(2) The same or practically the same as the pollen
parent: In the length of the pseudobulbs; width of the
old leaves ; width of the young leaves ; the main color of
the inner surface of the column ; shape of the epidermal
cells on the transverse section of the root; number of
stomata on the lower epidermis of the leaf at the apex ;
the width of the midrib bundle, and the diameter of the
largest vessels in the transverse sections .of the leaf at the
midrib ; the number of mesophyll layers, width of the
upper sclerenchyma strands in the transverse sections of
the leaf halfway between the midrib and the margin ; the
width of the upper epidermal cells of the dorsal sepal.

(3) The same or practically the same as both parents:
In the appearance of the roots ; diameter of the flower-
stalk ; shape of the dorsal sepal ; length of the lateral
sepals ; color of the outer surface of the labellum ; shape

of the upper epidermal cells of the leaf ; presence of crys-
tals and thickness of the walls of the upper epidermal
cells of the leaf ; shape of the lower epidermal cells, and
thickness of walls of the lower epidermal cells of the
leaf; shape of the upper epidermal cells of the dorsal
sepal and the thickness of the walls of the upper epider-
mal cells of the dorsal sepal; color of the upper surface
of the lateral lobes of the labellum.

(4) Intermediate: In the amount of drooping of
leaves $ ; length of old leaves 9 ; length of young leaves

$ ; number of leaves to growth ; length of flower-stalk 9 ;
length of bract 9 ; length of pedicles 9 ; number of
flowers ; width of dorsal sepal 9 ; width of lateral sepals
9 ; color of the lower surface of the sepals ; background
of the upper surface of the sepals; length of the lateral
petals ; width of the lateral petals 9 ; color of the petals ;
width of the labellum 9 ; color of the inner surface of
the tube of the labellum; color at tip of crest; color of V
mark on anterior lobe of labellum 9 * ; length of column
3 ; specks on the inner surface of the column; color of
the outer surface of the column; average width of the
velamen 9 ; width of the cortex, number of sclerosed
cells in the cortex $ ; thickness of walls of these sclerosed
cells 3 , depth of the endodermal cells, and the diameter
of the largest vessels £ in the transverse section of the
root; length of the upper epidermal cells at the middle
of the leaf $ ; length 9 , and width of the lower epider-
mal cells of the leaf at the apex ; length 9 and width 9
of the lower epidermal cells of the leaf at the base ; num-
ber of stomata on the lower epidermis of the leaf at the
base ; depth of the lower epidermis 9 on the transverse
section of the leaf at the midrib ; depth of the upper epi-
dermis, depth of the lower epidermis $ , and the number
of lower sclerenchyma strands 9 on the transverse section
of the leaf halfway between the midrib and margin;
length of the lower epidermal cells of the dorsal sepal 9 ;
length of the upper epidermal cells of the petals ; shape of
the papillae and length of the papilke 9 and color on the
upper epidermis of the anterior lobe of the labellum;
width of the upper epidermal cells of the lateral lobe of
the labellum $ • shape of the papillae, and length of the
papillae 9 on the upper surface of the lateral lobe of the
labellum; length of the lower epidermal cells of the
lateral lobe of the labellum 9 ; length $ and width of
the papilla? on the crests.

(5) Higher than in either parent: In the color of the
lines on the upper surface of the sepals 9 ; length of the
labellum 3 ; width 9 and the depth $ of the epidermal
cells on the transverse section of the root; length $
and the width $ of the upper epidermal cells1 of the leaf
at the apex ; length $ of the upper epidermal cells of the
leaf at the base; length $ of the lower epidermal cells
of the leaf at the middle ; depth of the upper epidermal
cells 9 , depth of the aqueous tissue S in the transverse
section of the leaf at the midrib; length of the upper
epidermal cells of the dorsal sepal 9 ; width of the upper
epidermal cells of the petals $ ; length of the lower epi-
dermal cells of the petals 9 ; width of the lower epider-
mal cells of the lateral lobe of the labellum 9 .

(6) Lower than in either parent: In the number of
phloem patches 9 on the transverse section of the root ;

* Macroscopically almost identical with <j> > but microscopi-
cally more yellow chromoplasts are present and less red-violet

804

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

width of the upper epidermal cells of the leaf at the base
9 ; number of stomata at the middle of the leaf on the
lower surface $ ; depth of the midrib bundle S on the
transverse section of the leaf; depth of the upper scler-
enchyma strands 9 , depth 9 , and width 9 = S of the
lower sclerenchyma strands in the transverse section of
the leaf, halfway between the midrib and the margin;
length 9 and width $ of the lower epidermal cells on the
anterior lobe of the labellum; length $ of the upper
epidermal cells of the lateral lobe of the labellum ; length
9 and width 9 of the inner epidermal cells of the label-
lum above the band ; length 9 , and width $ , of the inner
epidermal cells at the base of the column. (Table J 28.)

TABLE J 28. — Summary of characters of hybrid-stock as regards
sameness, intermediateness, excess, and deficit of development in
relation to parent-stocks.

Macroscopic.

Microscopic.

Total.

Same as seed parent

2

7

9

4

7

11

Same as both parents

5

g

13

Intermediate

22

27

49

Highest

2

12

14

Lowest

0

14

14

4r. MACEOSCOPIC AND MICROSCOPIC CHARACTERS OF
DENEOBIUM FINDLAYANUM, D. NOBILE, AND D.
CYBELE.

(Plate 32, figs. 190 to 195. Tables J, 29 to 42; I, 4 and Summaries,
Chart F 4.)

GENERAL DESCRIPTIONS.

Data for the following descriptions were obtained
from Engler ( Pflauzenreich, iv, Th. 50, n B 21, 30, 35,
306), Veitch (Manual of Orchidaceous Plants, i, 43, 63,
87) and Sander (Orchid Guide, 70, 73).

Dendrobium findlayanum Parish and Reichb. f.
(Seed Parent). — Stems jointed, with yellowish-green,
compressed, clavate internodes, slender at the base and
very much swollen at the nodes. Leaves ovate lanceolate,
obliquely emarginate. Bracts small and triangular.
Flowers usually in pairs on pale lilac pedicels from short
racemes produced from nodes of non-leafy stems ; sepals
oblong lanceolate; lateral ones at their bases prolonged
into a short spur ; petals ovate oblong, much broader than
the sepals ; sepals and petals white, tipped with magenta-
pink; labellum clawed with a broad ovate blade that is
convolute ; apex acute, disk sparsely hairy, orange-yellow
at the base, white at the rim, magenta-pink at the extreme
tip; column white.

Dendrobium nobile Landl. (Pollen Parent). — Stems
jointed, only very slightly wider at the nodes. Leaves
ovate, lanceolate, obliquely emarginate. Bracts small.
Flowers usually in pairs on short racemes from nodes of
non-leafy stems; sepals oblong-lanceolate, lateral ones
at their bases prolonged into a short obtuse spur ; petals
ovate-oblong, wider than the sepals, margin wavy ; sepals
and petals white, tipped with pale reddish violet; label-
lum clawed with an obovate-oblong blade that is convo-
lute, apex acute, hairy above and below, deep magenta
at base, yellowish white at rim, pale reddish violet at
extreme tip ; column green.

Dendrobium cybele (Hybrid). — Stems jointed with
internodes that are slender at the base and slightly swol-

len at the nodes. Leaves ovate lanceolate, obliquely
emarginate. Bracts small. Flowers usually in pairs on
short racemes from nodes of non-leafy stems; sepals
oblong lanceolate, lateral ones at base produced into a
short spur; petals ovate-oblong, broader than sepals,
margin faintly wavy; sepals and petals white, tipped
with pale reddish violet ; labellum clawed with a broadly
ovate blade that is convolute ; apex acute, less hairy than
• D. nobile, deep reddish violet with a tinge of brown at
the base, yellowish white at the rim, pale reddish violet
at the extreme tip ; column green.

COMPARISONS OF THE MACROSCOPIC CHARACTERS.
ROOTS.

Practically identical in both parents and hybrid.
Many slender cylindrical roots are given off from the
base of the pseudobulbs.

STEM.

Stems erect or semipendulous and jointed in all three
plants. The joints are smooth, yellowish green, and club-
shaped, very slender at the base and swell out at the nodes
where they are slightly compressed in D. findlayanum.
They are deeply ridged, of a much darker green, and
only very slightly thicker at the nodes than at the base
in D. nobile. They are intermediate in color and ridged
in the hybrid, but in the amount of swelling at the nodes
more like D. nobile. The internodes are longer in D.
findlayanum than in D. nobile, and they are shorter in
the hybrid than in either parent. The narrowest part of
the internode is much wider in D. nobile than in D. find-
layanum and it is in width intermediate in the hybrid
but much nearer D. nobile. Measurements were made at
the second, third, and fourth nodes from top of growths
of the preceding year.

TABLE J 29. — Length and diameters of internodes and diameters of
nodal swellings.

D. findlayanum: Average length of internode 4.8 cm.; diameter of

nodal swellings 1.6 cm.; diameter of internodes, narrowest part

0.4 cm.
D. nobile: Average length of internode 3.2 cm.; diameter of nodal

swellings 1.2 cm.; diameter of internodes, narrowest part 0.9 cm.
D. cybele: Average length of internode 2.9 cm.; diameter of nodal

swellings 1.2 cm.; diameter of internodes, narrowest part 0.8 cm.

LEAF,

The leaves arise at the nodes and consist of an ovate
lanceolate lamina and a sheathing petiole which is per-
sistent. The lamina of D. findlayanum is shorter but
wider than in D. nobile. It is shorter in the hybrid than
in either parent and of the same width as in D. nobile.
The petiole is slightly shorter and much narrower in
D. findlayanum than in D. nobile. It is shorter in the
hybrid than either parent and though in width between
the parents it is much nearer D. nobile than D. find-
layanum. The sizes of the laminas and petioles are
given in Table J 30.

TABLE J 30. — Sizes of laminas and petioles.

D. findlayanum: Length of lamina 8.2 cm.; width 2.0 cm.; length of

petiole 2.5 cm.; width 1.5 cm.
D. nobile: Length of lamina 12.1 cm.; width 2.1 cm.; length of petiole

2.6cm.; width 2.7 cm.
D. cybele: Length of lamina 7.1 cm.; width 2.1 cm.; length of petiole

2.2 cm.; width 2.4 cm.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

805

FLOWER.

Flowers are borne on short racemes from the nodes
of non-leafy stems, usually biflorate. The flower-stalks
are borne in the axil of the leaf and break through the
petiole. D. nobile flowers in March and early April;
D. findlayanum in early May; and the hybrid in early
April. Thus the time of flowering in the hybrid is
nearer that of D. nobile than D. findlayanum.

The pedicels are of nearly the same length in all
three plants, but are pale magenta-pink in D. findlaya-
num, green with magenta at the top in D. nobile, and
distinctly magenta-pink for the whole length, in the
hybrid deeper in color than in D. nobile.

The sepals and petals are of practically the same size
in the three plants, but they differ somewhat in color and
in the character of the- margin. The sepals in D. find-
layanum are white with a faint reddish-violet tip extend-
ing for almost half the length of the sepal. In D. nobile
they are pale whitish lavender, becoming deeper red-
violet, usually a very little darker than in D. findlayanum,
at the apex in the type. In some varieties the color may
be lighter or the whole sepal may be a red-violet. In
the hybrid they are whitish lavender, with the whole
apical half deep red-violet, deeper than the typical color
of D. nobile, and as deep as the deeper colored varieties
of D. nobile. The petals in all three plants are recurved
at the tips, the margin in D. findlayanum being very
much crinkled; that of D. nobile, only slightly wavy;
that of the hybrid, slightly wavy and somewhat crinkled.
The petals are white in all three, but only the tip is pale
red-violet in D. findlayanum; more of the apical region is
red-violet and of a darker shade in D. nobile; and almost
half the petal is of a still deeper shade of red-violet in
the hybrid. This deeper shade is about the same as that
of the more deeply colored varieties of D. nobile.

The labellum is shorter in D. findlayanum than in
D. nobile, and in the hybrid between the parents, though
slightly nearer D. findlayanum. It is wider in D. find-
layanum than in D. nobile, and exactly mid-intermediate
in the hybrid.

TABLE J 31. — Length and greatest width of labellum.

D. findlayanum: Length 3.3 cm.; greatest width 2.7 cm.
D. nobile: Length 3.7 cm.; greatest width 2 cm.
D. cybele: Length 3.4 cm.; greatest width 2.3 cm.

The labellum is much flatter in D. findlayanum than
in D. nobile, and is fairly mid-intermediate between the
parents in the hybrid. It has a distinctly acute apex in
D. findlayanum; none in D. nobile; and a distinct apex
in the hybrid, though not so acute as in D. findlayanum.

The exterior of the basal tubular part of the label-
lum is yellow and smooth in D. findlayanum; a deep red-
violet and hairy in D. nobile; and a dull red-violet with a
yellowish tinge and apparently smooth in the hybrid.
The interior of the basal tubular part is a greenish yellow
and not very hairy in D. findlayanum; reddish violet and
velvety in D. nobile; and reddish violet, but not as red
as in D. nobile, and velvety in the hybrid. Above this
area the labellum opens out and bends downward, form-
ing a rim which is of a pale yellowish white changing
to white with a pale reddish-violet spot at the apex in
D. findlayanum; yellowish white with a pale reddish-
violet apex in D. nobile; and a sulphur-yellow with a
deeper red-violet apex in the hybrid.

The column in D. findlayanum is greenish white with
violet lines on the concave face and a white anther case ;
in D. nobile, green with a red-violet anther case ; in the
hybrid, green, but (not as deep as in D. nobile but deeper
than in D. findlayanum) with deep red- violet rims on the
concave anterior side and with a violet and white anther
case.

*

COMPARISONS OF THE MICROSCOPIC CHARACTERS.
ROOTS.

Transverse sections of the roots of D. findlayanum,
D. nobile, and the hybrid (Plate 32, figs. 190, 191, and
192) were made at a half inch from the root tip. Outer-
most is the velamen, a zone of water-storing tissue devel-
oped from the epidermis and consisting of several layers
of thin-walled, elongated, hexagonal cells with a spiral
thread around their walls. The width of this zone varies
as the pressure of the root against some other object,
but, on the average, it is much narrower in D. findlaya-
num than in D. nobile, and in the hybrid it is nearer
the width of D. findlayanum than that of D. nobile.
(Table J 32.)

The epidermis, the innermost layer of the velamen,
is a layer of rectangular cells much deeper than wide,
with thickened walls, especially the outer. The cells
are not as deep in the hybrid as in the parents, and the
widths of the three are very nearly the same, that of
D. findlayanum bfllng less than that of D. nobile and
the hybrid. (Table J 32.)

The cortex is a zone of about 6 layers of large,
rounded, thin-walled cells. The width varies slightly
in the three, but is less in the hybrid than in either
parent. (Table J 32.)

TABLE J 32.

D. find-
layanum.

D. nobile.

D. cybele.

Widths of velamen:
Averagewidth of velamen

H
237.6
288

A*
414
450

f
263.2
342

180

374 4

162

Depth and width of cells of
epidermis:
Depth

40

465

38

Width

22 5

24 6

24

274 6

263

256 6

Depths and widths of cells
of endodermis:
Depth

20.6

23.8

18.7

\Vidth

209

25 2

22 7

Diameter of vascular cylin-
der, number of protoxylem
patches, and diameter of
largest vasa:
Diameter of vascular

522

918

666

Diameter of largest vasa
Lengths of starch grains. . . .
Width and depth of cells of
epidermis:
Width

396
4.6

14.4

50.4
2.7

23.4

60.4
7.2

21.6

Depth

9.9

12.6

11.5

Width of cuticle

9 to 10.8

7.2

7.2 to 9

Width and depth of cells of
hypodermis:
Width

21.6

32.4

34.2

Depth

28.8

23.4

30.6

806

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

The endodermis, the innermost layer of the cortex, is
a hollow cylinder of cells which vary in form from rec-
tangular to square, the radial walls of which are thick-
ened. The cells of the hybrid are not as deep as those of
the parents, but in width are almost exactly mid-inter-
mediate between those of the parents. (Table J 32.)

The vascular cylinder, protoxylem patches, and larg-
est vasa vary in the parents and hybrid. The vascular
cylinder is larger in D. nobile than in D. findlayanum,
and in the hybrid is nearer the size of D. findlayanum;
there are 21 protoxylem patches in D. nobile, 12 in D.
findlayanum, and 16 in D. cybele, and the diameter of
the largest vasa in D. findlayanum is less than in D. nobile
and in the hybrid. (Table J 32.)

STEM.

Transverse sections of the steins of the preceding year
were made at the third nodal swelling from the top.
In D. findlayanum the tissue is not open, there are large
intercellular spaces, and the bundles are quite far apart.
In D. nobile the tissue is not so open, the intercellular
spaces are much smaller, and the bundles are much closer
together. In the hybrid! the tissue is slightly more open
than in D. nobile and less open than in D. findlayanum,
the intercellular spaces are smaller, and the bundles are
closer together than in either parent. There is very
little starch stored in D. findlayanum and D. nobile, and
the grains are quite small. In the hybrid there is much
more starch, and the grains are larger than in either
parent. (Table J 32.)

Transverse sections of the stems were also taken at
the third internode from the top where the stem is nar-
rowest. The cells of the epidermis are small with slightly
thickened walls on the inner and lateral faces, and a
very thick cuticle on the outer face. They are smaller in
D. findlayanum than in D. nobile, and in the hybrid
while between those of the parents in size they are much
nearer D. nobile. (Table J 32.)

The cuticle is much deeper in D. findlayanum than
in D. nobile, while in the hybrid it is almost exactly
mid-intermediate between the parents. (Table J 32.)

The hypodermis is composed of larger cells, rather
irregular in size and shape, those of D. findlayanum be-
ing narrower than deep; those of D. nobile are wider
than deep; and those of the hybrid are very nearly as
deep as wide. The cells of the hybrid are larger than
either parent, the width being slightly greater than in
D. nobile and the depth slightly greater than in D.
findlayanum. (Table J 32.)

The intercellular spaces are much smaller in D. find-
layanum than in D. nobile and the hybrid. Those of the
hybrid and D. nobile are of very nearly the same size.
The hybrid is also closer to D. nobile in the distribution
of bundles. In D. findlayanum the bundles are packed
close together while in D. nobile and in the hybrid they
are more scattered. The number of bundles in a field (16
mm. objective) is: D. findlayanum 30, D. nobile 9, D.
cybele 9.

The bundles are composed of an outermost crescent-
shaped area of very heavily thickened cells, the scler-
enchyma, which on three sides surrounds the phloem.
The phloem is a small patch of thin-walled cells just
interior to the sclerenchyma. The inner face of the
phloem is directly next to the xylem which is by far the

largest zone in the bundle and is composed of open cells
with thick walls. The sclerenchyma may be the widest
part of the bundle in D. findlayanum or it may be of
the same width as the xylem. In D. nobile it is not
nearly as wide as the xylem. In the hybrid the scler-
enchyma and the xylem are practically of the same
width. The bundles of D. nobile are much larger than
those of D. findlayanum and the hybrid. The depth of
the hybrid bundle is practically identical with that of
D. findlayanum, and the width is slightly less than that
of D. findlayanum. (Table J 33.)

TABI.E J 33. — Dimensions of sclerenchyma, phloem, xylem, and
entire bundle.

D. findlayanum.

D. nobile.

D. cybele.

Depth.

Width.

Depth.

Width.

Depth.

Width.

Sclerenchyma ....
Phloem . .

;«
43.9
40.3
145.8
230

Ai
119.9
51.1
115.2
119.9

M
C5.9
40.7
217.8
324.4

M
133.2
61.2
154.4
154.4

M
42.1
42.1
145.1
229.3

M
113.4
51.8
114.1
114.1

Xylem

Entire bundle. . . .

The largest vasa of the hybrid, though between those
of the parents in size, are nearer those of D. nobile than
D. findlayanum: 33.5/t for D. findlayanum, 40. 7/* for
D. nobile, 38.5/t for D. cybele.

LEAF,

Portions of upper epidermis were taken from the
apex, the middle, and the base of the lamina. The epi-
dermal cells are rather hexagonal in shape, with firm
walls and a thick cuticle on the outer face. The cell
walls are thicker in D. findlayanum than in D. nobile
and are almost as thick in the hybrid as in D. findlaya-
num. The cells of D. nobile are much larger than those
of D. findlayanum. Those of the hybrid are in size much
nearer those of D. findlayanum, being on the average
a very little larger. (Table J 34.)

Sunken epidermal cells appearing on surface view as
thick-walled, circular cells are present on the upper
epidermis. These are more numerous in the hybrid than
in either parent. (Table J 34.)

TABLE J 34.

D. findlayanum.

D. nobile.

D. cybele.

Length.

Width.

Length

Width.

Length

Width.

Lengths and widths
of upper epider-
mis at apex, mid-
dle, and base of
lamina:
At apex
At middle. . . .

M

65.2
76.3
72
71.1

59.8
55.4
58.3

57.8

M

50.4
61.2
54
55.2

53.3
42.1
38.5
44.6

M

119.2
108
114.1
113.8

79.9
60.2
68.8
71.6

H

56.9
57.6
46
53.5

48.9
44.3
33.1
42.1

^

69.1
75.3
81
75.1

57.6
54.7
64.4
58.9

»

40.7
52.9
46.8
46.8

28.8
37.8
27.9
31.5

Average size. .
Lengths and widths
of lower epider-
mis at apex, mid-
dle, and base of
lamina:

At middle. . . .
At base

Average size . .

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

807

Sections of lower epidermis were taken from the same
regions, the cells are slightly smaller than those of the
upper epidermis, the sunken cells are similar in appear-
ance, and there are numerous stomata. The lower epider-
mal cells of D. nobile are larger than those of D. find-
layanum, while those of the hybrid are, as a rule, smaller
than those of either parent, except at the base of the
lamina where the cells are in length between those of
the parents. The average size for the entire lamina is
much narrower than either parent and very slightly
longer than in D. findlayanum. (Table J 35.)

The sunken epidermal cells are more numerous in the
hybrid than in either parent, in which respect it is nearer
D. nobile in which they are more numerous than D,
findlayanum. (Table J £5.)

The stomata are also more numerous in the hybrid
than in either parent, except at the base of the lamina
where they are less numerous. The average number in a
field for the entire lamina is greater in D. findlayanum
than in D. nobile, while in the hybrid it is greater than in
D. findlayanum. (Table J 35.)

TABLE J 35. — The number of stomata in a field on the lower
epidermis.

D. find-
layanum.

D. nobile.

D. cybele.

Number of sunken epidermal
cells of upper epidermis in
a field at apex, middle, and
base of lamina:

096

0.89

1.88

At middle

0.7

0.78

0.9

78

1

1 3

Number of sunken epidermal
cells of lower epidermis in
a field at apex, middle, and
base of lamina:

1 2

1.7

2.6

056

1.3

1.6

0.53

1.33

1.74

0 76

1 44

1 01

Number of stomataina field
on lower epidermis:

10

6

13.1

6.2

7.5

11.1

5.2

3 2

3.1

7 1

5 6

9 1

Transverse sections of the lamina (Plate 32, figs. 193,
194, and 195) were made at a point midway between the
apex and base, and examined at the midrib. The upper
epidermal cells directly above the center of the midrib are
only slightly elongated, but toward the sides they are
greatly elongated, forming a ridge on each side of the
midrib. These ridges are larger in D. nobile than in
D. findlayanum, but are not nearly so pronounced in the
hybrid as they are in the parents. The cells have on the
inner and lateral faces rather thick walls, while the outer
face has a thick cuticle. The cells directly above the
center of the midrib are deeper in D. findlayanum than in
D. nobile, while those of the hybrid are in depth of a
mid-degree of intermediateness between the cells of the
parents. The cells forming the ridges are more elon-
gated in D. nobile than in D. findlayanum, while those
of the hybrid are not elongated nearly as much as in
either parent. (The statistics are given in Table J 36.)

The lower epidermis is a layer of smaller almost
square cells with thickened inner and lateral walls and a

TABLE J 36.

D. find-
layanum.

D. nobile.

D. cybele.

Depth of upper epidermal cells
just above center of midrib. . . .
Depth of cells forming ridges. . . .

M

63
98.3

/«

54
104

M

68.3
67.3

Depth of cells of lower epidermis .

36

36

32.4

thick cuticle on the outer wall. These cells are of the
same depth in D. findlayanum and D. nobile, but not
quite as deep in the hybrid as in the parents.

Between the two epidermal layers is the midrib
bundle, separated on each side from the epidermis by
two layers of mesophyll tissue. It consists of a lower-
most, somewhat crescent-shaped area of heavily thickened
cells, the sclerenchyma. Directly above this is a small
patch of thin-walled cells, phloem cells, and sieve tubes.
Uppermost is a large area of large, open, heavily thick-
ened cells, the xylem, in the middle of which there is a
small patch of protoxylem. The midrib bundle is deeper
in D. findlayanum than in D. nobile, but wider in D.
nobile than in D. findlayanum. In the hybrid it is much
smaller in both dimensions than in either parent. (Table

J37') TABLE J 37.

D. findlayanum.

D. nobile.

D. cybele.

Depth.

Width.

Depth.

Width.

Depth.

Width.

Sclerenchyma ....

M
36
46.8
162

244.8

It
198
64.8
216

216

M
81.7
47.5
153.4

232.6

f
223.2
70.6
230.4

230.4

M

28.8
34.2
122.4

186.4

M
164.8
46
168.1

168.1

Entire midrib
bundle

Transverse sections of the leaf examined at the re-
gion of a bundle midway between the midrib and the
margin show the upper epidermis to be a layer of large
rectangular cells with lateral and inner walls only slightly
thickened, and with a thick cuticle on the outer face.
The upper epidermal cells are larger in D. findlayanum
than in D. nobile, and in the hybrid are in size between
those of the two parents, but in depth nearer that of
D. nobile and in width nearer that of D. findlayanum.
The cuticle on the outer wall is much thicker in D. nobile
than in D. findlayanum, while in the hybrid it is not
as thick as in the parents. (Table J 38.)

TABLE J 38.

D. find-
layanum .

D. nobile.

D. cybele.

Depth and width of cells of upper
epidermis midway between mid-
rib and margin:
Depth

M
47.2

A<
44 3

f
45 4

Width

43.2

26 7

403

3 6 to 6 4

5 4 to 7 2

3 6 to 4 6

Depth and width of cells of lower
epidermis:
Depth

47.5

47.9

34 9

Width

46

41.8

37 8

Length of sunken cells of upper
and lower epidermis

69.8

75.6

/'64

\'6.2

'Upper. 'Lower.

808

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

The cells of the lower epidermis are rectangular,
with a thick cuticle on the outer face. In D. findlayanum
and D. nobile they are deeper than wide, while in the
hybrid they are wider than deep and smaller than in
either parent.

Stomata are cut in section on the lower epidermis.
The sunken epidermal cells appear cut longitudinally
on both lower and upper epidermis. They are rather
thick-walled, awl-shaped cells sunken in the epidermis.
They are longer in D. nobile than in D. findlayanum, and
shorter in the hybrid than in either parent.

The mesophyll consists of rather closely packed, oval
cells which contain numerous plastids and starch grains,
with circular intercellular spaces. No palisade cells are
present.

.The bundles have on both sides thickened scler-
enchyma patches, that on the lower side being much
more extensive than that on the upper side. The phloem,
composed of small, thin-walled cells, is toward the lower
epidermis. Above it is the xylem, composed of large,
open cells with thick walls.

Pieces of the outer (lower) epidermis were examined
from the upper (nearest lamina) and basal parts of the
petiole of leaves of the same age. In the upper part
the cells are of practically the same width but longer in
D. nobile than in D. findlayanum, while in the hybrid
they are longer and narrower than in either parent. At
the base of the petiole the cells of D. findlayanum are
smaller than in D. nobile, while in the hybrid they are
a little longer than in D. findlayanum and in width
exactly mid-intermediate between the two parents.

The inner (upper) epidermis of the petiole was also
examined near the lamina and at the base of the petiole.
In the upper part the cells of D. nobile are larger than
those of D. findlayanum, while those of the hybrid are in
length practically identical with those of D. nobile, and
in width with those of D. findlayanum. At the base the
cells are longer in D. nobile than in D. findlayanum,
and wider in D. findlayanum than in D. nobile. Those
of the hybrid are longer than in D. findlayanum and
shorter than in D. nobile, but slightly nearer D. find-
layanum; and they are identical in width with D. nobile.
(Table J 39.)

TABLE J 39.

D. findlay-
anum.

D. nobile.

D. cybele.

Length.

Width.

Length.

Width.

Length.

Width.

Length and width
of cells of lower
epidermis of pe-
tiole:
Nearest lamina
At base

M

62.3
56.5

60.8
70.9

H

45
3G.4

32

36.4

M

72.4
72.2

70.5
121.7

A*

44.6
46

36.7
31

j«

73.8
61.2

70.2
92.5

ft

42.6
41.4

32
31.3

Length and width
of cells of upper
epidermis of pe-
tiole :
Nearest lamina
At base

Sunken epidermal cells are almost mid-intermediate
in number in the hybrid at the top of the petiole, and
are more numerous than in either parent at the base of
the petiole. (Table J 40.)

TABLE J 40. — Numbers of sunken epidermal cells.

D. find-
layanum.

D. nobile.

D. cybele.

At top

0 77

1 4

1 OR

At base

1 6

I

1 7

Hairs are present on the inner surface of the petiole.
The hair cells each consist of a bladder-like, oval cell on
a circular basal cell. Two hairs are usually together,
sometimes 3 or 4. They are shorter and more numerous
in the hybrid than in either parent.

FLO WEB.

Sections were obtained of the lower epidermis at the
middle of the lateral sepal. The cells are somewhat irreg-
ularly pentagonal or hexagonal. They are on an average
longer and narrower in D. findlayanum than in D. nobile.
In the hybrid the length of the cells, while between those
of the parents, is nearer that of D. findlayanum than of
D. nobile, and the width is less than in either parent and
hence also nearer to D. findlayanum. (Table J 41.)

Sections of the upper epidermis at the middle of a
lateral sepal were also compared. The cells are irregu-
larly hexagonal and somewhat papillose. They are
larger in length and width in D. findlayanum than in
D. nobile, and are smaller in both dimensions in the
hybrid than in either parent, therefore being nearer
D. nobile than D. findlayanum. (Table J 41.)

Sections were made of the lower epidermis at the
middle of the lateral petals. Here also the cells are
irregularly hexagonal. They are slightly smaller in both
dimensions in D. findlayanum than in D. nobile. In the
hybrid the average length of the cells is equal to that of
D. findlayanum, but the width is less than in either
parent, thus being closer to D. findlayanum rather than
D. nobile. (Table J 41.)

Sections of the upper epidermis at the middle of a
lateral petal were also examined. The cells are rather
irregularly hexagonal or rectangular, and are very
slightly papillose. They are larger in both dimensions in
D. findlayanum than in D. nobile, and smaller in the
hybrid than in either parent, therefore being nearer D.
nobile. (Table J 41.)

Sections of the epidermis were taken from the outer
surface of the labellum over the colored area. This area
is yellow in D. findlayanum, red-violet in D. nobile, and
dull red-violet in the hybrid. The cells in D. findlaya-
num are longer and wider than in D. nobile. In the
hybrid they are between the sizes of the parents in length
but slightly nearer D. nobile, while in width they are
much nearer D. findlayanum. (Table J 41.)

Hairs are not present in D. findlayanum. Long
multicellular hairs are in great numbers in D. nobile.
They consist of 3 to 4 rows of slightly elongated cells.
There are a few small, mound-like, multicellular hairs in
the hybrid. (Table J41.)

The yellow color in D. findlayanum was found to
be due to yellowish chromoplasts in the epidermal cells.
The violet color of D. nobile is due to the presence of
deep lavender sap in the layer beneath the epidermis
and in the multicellular hairs. Colorless plastids are
present in the epidermis and multicellular hairs. The
dull red-violet of the hybrid is due to the presence of

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

809

pale-lavender sap in the cells of the layer beneath the
epidermis, and also to yellowish-green chromoplasts in
the epidermal cells and hairs.

Sections of the inner (upper) epidermis of the label-
lum over the colored concave area were compared. This
area is greenish yellow in D. findlayanum ; deep reddish
violet in D. nobile; and deep reddish violet in the hybrid,
but with less red than in D. nobile. Long multicellular
hairs are very numerous. They are much shorter in D.
findlayanum than in D. nobile, and in the hybrid, while
between those of the parents, the average length is much
nearer D. nobile than D. findlayanum. (Table J 41.)

TABLET J41.

D. find-
layanum.

D. nobile.

C. cybele.

Length and width of cells of lower
epidermis of middle of lateral
sepal:

A<
100.1

M
87.5

p
96.8

Width

60.7

57.2

46.4

Length and width of cells of upper
epidermis at middle of lateral
sepal :

97 9

96 8

907

Width

61 2

64

52 6

Length and width of cells of lower
epidermis of middle of lateral
petal :

90

92 9

90

Width

53 6

• 54 7

52 6

Length and width of cells of upper
epidermis of middle of lateral
petal :

104 8

94 3

75 2

Width

62 6

58 3

46 8

Length and width of cells of outer
(lower) epidermis of labellum :

76.7

662

70 5

Width

46 4

34 5

44.3

Length of hairs on outer epidermis

383 4

709

Length of multicellular hairs on
upper epidermis over concave
colored area of labellum

175 3

3064

268 8

Length of multicellular hairs on

281 9

498 9

327 2

Length and width of cells of upper
epidermis over reddish-violet
apex:

72

61 9

77

Width

47 9

37 4

46.4

Length of multicellular hairs on
upper epidermis of labellum

167

1274

The greenish-yellow color in D. findlayanum is due to
the presence of yellow chromoplasts in both epidermal
cells and multicellular hair cells. The deep reddish-
violet color in D. nobile is due to the cells and multi-
cellular hairs being filled with a reddish-violet cell sap.
Colorless plastids are also present. The deep reddish-
violet color in the hybrid (less red than in D. nobile) is
due to the presence of a deep crimson, with a touch of
violet cell sap in the cells and hairs, and also greenish-
yellow chromoplasts. The colored plastids appear to give
the slightly different shade between D. nobile and the
hybrid. The hybrid thus has inherited greenish-yellow
chromoplasts from one parent, and a reddish-violet cell
sap from the other.
28

Above, the wide concave part the labellum broadens
out and bends slightly downward, forming a rim. Sec-
tions of the upper epidermis above this rim were com-
pared. This area was found to be covered with numerous
multicellular hairs containing yellow chromoplasts.
These hairs are much shorter in D. findlayanum than in
D. nobile, and in the hybrid while between those of the
parents the average length is much nearer that of D.
findlayanum than of D. nobile. (Table J 41.)

The color in D. findlayanum and D. nobile is pale
yellow, due to small pale-yellow chromoplasts in the cells
and hairs. In the hybrid, however, the rim is sulphur-
yellow, the chromoplasts being of a darker yellow than in
either parent.

Sections of the upper epidermis of the labellum over
the reddish-violet apex were also examined. The cells
are longer and wider in D. findlayanum than in D. nobile.
In the hybrid they are longer than in either parent, and
in width between those of the parents but much nearer to
D. findlayanum. (Table J 41.)

Multicellular hairs are absent in D. findlayanum.
They are rather numerous in D. nobile, and only a little
less numerous in the hybrid. The hairs are longer in
D. nobile than in the hybrid. (Table J 41.)

In D. findlayanum the color of the apical area is a
pale red-violet due to a pale reddish-violet sap in the
layer of cells beneath the epidermis. Colorless plastids
are present in the epidermal cells. In D. nobile, the
color is the same as in D. findlayanum, and also due to a
pale reddish-violet sap in the layer of cells beneath the
epidermis. Colorless or very pale greenish-yellow plastids
are present in the epidermal cells and hairs. In the
hybrid the color is of a deeper red-violet than in either
parent, and is due to a deeper red-violet sap in the layer
of cells beneath the epidermis. Colorless or very pale
greenish-yellow plastids are present in the epidermal cells
and hairs.

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE

HYBRID DENDROBIUM CYBELE AND ITS

PARENT-STOCKS.

The hybrid was found to be :

(1) The same or practically the same as the seed
parent: In the smoothness of the external tubular part
of the labellum; depth of the bundle on the transverse
section of the third internode; width of the upper epi-
dermal cells at the top of the petiole; length of the
lower epidermal cells of the petal.

(2) The same or practically the same as the pollen
parent: In the diameter of the swellings of the stem at
the nodes; width of the lamina; color of the external
tubular part of the labellum ; color of the internal tubu-
lar part of the labellum; (6) diameter of the largest
vessels in the transverse section of the root; size of
the intercellular spaces and number of bundles in the
transverse section of the third internode of the stem;
width of the upper epidermal cells of the leaf at the
base ; length of the upper epidermal cells at the top of the
petiole; width of the upper epidermal cells at the base
of the petiole.

(3) The same or practically the same as both parents:
In the size and appearance of roots ; length of the pedi-
cels ; size of the sepals ; size of petals ; width of the epi-
dermal cells on the transverse section of the root;

810

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

number of hairs on the concave inner surface of the
labellum ; number of hairs on the rim of the labellum.

(4) Intermediate: In the color of stem; amount of
ridging of internodes; amount of swelling at nodes $ ;
diameter of the internodes at the narrowest part 3 ;
width of petiole $ ; flowering .period 3 ; waviness of mar-
gin of petals; length 9 and width of labellum; depth
of labellum ; apex of labellum ; color of concave face of
column ; color of anther case ; width of velamen 9 ; width
of endodermal cells 9 , diameter of vascular cylinder 9 ,
number of protoxylem patches in the transverse section
of the roots; character of the tissue at the transverse
section of the stem at the third node ; width $ , depth $ ,
of the epidermal cells, depth of cuticle, shape of hypo-
dermal cells, comparative widths of sclerenchyma and
xylem, and diameter of the largest vessels 3 , on the
transverse section of the stem at the third internode ;
thickness of the cell walls 9 , length 9 , of the upper
epidermal cells of the leaf at the apex ; length 9 of the
upper epidermal cells of the leaf at the base; length 3
of the lower epidermal cells of the leaf at the base ; depth
of the upper epidermal cells above the midrib 3 in the
transverse section of the lamina ; depth $ , width 9 , of
the upper epidermal cells on the transverse section of
the lamina halfway between the midrib and the margin ;
length 9 , width of the lower epidermal cells at the base
of the petiole ; number of sunken epidermal cells at the
top of the petiole on the lower epidermis; length of the
upper epidermal cells at the base of the petiole 9 ; length
of the lower epidermal cells of the lateral sepals 9 ;
length 3 , width 9 , of the lower epidermal cells on the
tubular part of the labellum ; number of hairs 9 , length
of hairs 9 , and color of the outer surface of the tubular
part of the labellum ; length of hairs 3 , and color of the
concave inner surface of the labellum ; length of hairs on
the rim of the labellum 3 ; width of upper epidermal
cells 9 , length of hairs $ , number of hairs 3 , on the
upper epidermis of the labellum at the apex.

(5) Higher than either parent: In the color of
pedicels 9 = 3; color of sepals 3 ', color of petals 3 ;
color of rim 3 and apex 9 = 3 ; of labellum number 9 = 3
and size of starch grains 9 in the transverse section of
the stem at the third node ; width 3 , and depth 9 , of hy-
podermal cells in the transverse section of the stem at the
third internode ; number of sunken epidermal cells on the
upper epidermis of the leaf at the apex 9 , at the middle

3 , and at the base 3 ', number of sunken epidermal cells
on the lower epidermis of the leaf at the apex 3 , at the
middle 3 , and at the base 3 ', number of stomata on the
lower epidermis of the leaf at the apex 9 , and at the
middle 3 ; length of the lower epidermal cells of the
petiole at the top 3 ; number of sunken epidermal cells

9 at the ba.se of the petiole on the lower epidermis ; num-
ber of hairs 9 , at the top of the petiole on the upper
epidermis ; number of hairs 9 at the base of tfie petiole ;
color of the chromoplastsi 9 = 3 in the hairs on the rim
of the labellum ; length of the upper epidermal cells of
the labellum at the apex 9 ; color of the sap in the upper
epidermal cells of the labellum at the apex 9 = 3.

(6) Lower than either parent: In the length of inter-
nodes 3 ; length of lamina 9 ; length of petiole 9 ; depth
of epidermal cells 9 , width of cortex 3 , depth of endo-
dermal cells on the transverse section of the root; size
of intercellular spaces 3 , and crowding together of bun-

dles 3 , in the transverse section of the stem at the third
node ; width of bundles 9 in the transverse section of the
stem at the third internode ; width 9 of the upper epi-
dermis of the lamina at the apex ; length 9 , width 3 ,
of the upper epidermis of the lamina at the middle;
length 9 , width 3 , of the lower epidermis of the lamina
at the apex ; length 9 , width 9 , of the lower epidermis
of the lamina at the middle ; width 3 of the lower epi-
dermal cells and number of stomata 3 at the base of the
lamina; depth of the ridges 9, depth of cells forming
the ridges 9 , depth of the lower epidermal cells 9 = 3,
depth 3 , width 9 , of the midrib bundle in the transverse
section of the lamina at the midrib ; depth of cuticle 9 ,
length 9 = 3, width 3 , of the lower epidermal cells,
length 3 , of the sunken epidermal cells on the transverse
section of the leaf halfway between the midrib at the mar-
gin ; width of the lower epidermal cells at the top of the
petiole 9 = 3; length of hairs 3 on the upper epidermis
of tho. petiole ; width 9 of the lower epidermal cells of
the lateral sepals ; length 3 , width 3 , of the upper
epidermal cells of the lateral sepals ; width 9 , of the
lower epidermal cells of the petals ; length 3 , width 3 ,
of the upper epidermal cells of the petals.

TABLE J 42. — Summary of characters of hybrid-stock as regards
sameness, intermediateness, excess, and deficit of development
in relation to parent-stocks.

Macroscopic.

Microscopic.

Total.

1

3

4

4

6

10

4

3

7

13

14

27

Highest

5

19

24

Lowest

3

32

35

5. MACROSCOPICAL AND MICROSCOPICAL CHARACTERS
OF MlLTONIA VEXILLARIA, M. RCEZLIIj AND M.

BLEUANA.

(Plate 33, figs. 196 to 198. Tables J, 43 to 49; I, 5 and Summaries.
Chart F 5.)

GENERAL DESCRIPTIONS.

Data for the following descriptions were obtained
from Veitch (Manual of Orchidaceous Plants, II, 104,
110, 118), Curtis (Botanical Magazine, tables 6037 and
6085), Gardeners' Chronicle, 1889, 203, 749), and Sander
(Orchid Guide, 127, 127, 129).

Miltonia vexillaria Nichols (Seed Parent) . — Pseudo-
bulbs 1 to 1 and a half inches long, ovate-oblong, com-
pressed, bearing 1 leaf at the apex. Leaves 6 to 12
inches long, usually 6 to 8 to 1 growth, distichous and
alternate, inclosing the pseudobulb, linear-lanceolate
from a narrow sheathing base, darker green above, paler
and keeled beneath, the whole plant of a glaucous pea-
green color. Racemes usually 2 from the base of each
pseudobulb (sometimes more), slender, arching, longer
than the leaves, sheaths small, 4 to 7 flowered. Flowers
borne on pedicels that are longer than the bracts, largest
of the genus, 3 to 4 inches across but variable in size and
color; perianth flat; sepals obovate-oblong, subacute or
truncate, flat rather recurved, very pale rose; petals
similar in shape to the sepals, larger or smaller, deep
rose in color, deeper toward the base, and with a broad
white margin ; labellum suborbicular, 2-lobed in form by

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

811

a deep cleft narrowed at the base into a claw and pro-
duced into two acute-ovate auricles extending upwards on
each side of the column, color is white tinted with pale
rose along the veins and at the base a pale yellow streaked
with red, 2 small 2-lobed callus at the base that is yellow
and prolonged in front into 3 short teeth; column very
short.

Miltonia rcezlii Nichols (Pollen Parent). — Pseudo-
bulbs 1 to 3 inches long, compressed, ovate-oblong, pale
green, bearing 1 leaf at the apex. Leaves 8 to 12 inches
long, narrower than in M. vexillaria, linear-lanceolate,
dark green above, lighter gfeen and keeled beneath.
Racemes shorter or as long as the leaves, slender, 2- to
5-flowered. Flowers borne on pedicels that are longer
than the bracts, flat, 3 to 3 and a half inches across,
variable in size ; sepals obovate-oblong, acute, dorsal sepal
narrower than the lateral ones, pure white; petals as
large as or broader than the lateral sepals, white with a
broad red-purple band at the base (the plants used in this
research did not have this red^purple band) ; labellum
broadly obcordate with a cleft in the anterior margin
and a very acuminate apex in the cleft, clawed at the
base and prolonged into 2 small auricles, white with a
deep yellow fan-shaped area at the base with red-purple
veins; the callus consists of 3 raised lines on the disk
with 2 small teeth in front; column longer and wider
than in M. vexillaria.

Miltonia bleuana (Hybrid), — Pseudobulbs 1 to 2
inches long, compressed, ovate-oblong, pale green, bear-
ing 1 leaf at the apex. Leaves linear-lanceolate, dark
green above, lighter and keeled beneath. Racemes as
long or longer than the leaves, several to 1 growth, 3 to
4-flowered. Flowers borne in pedicels that are longer
than the bracts, flat, 3 to 4 inches across, variable in size ;
sepals obovate-oblong, subacute, slightly truncate, white ;
petals broader than the sepals and slightly more acute,
white with a pink-magenta band at the base; labellum
broadly obcordate with a cleft in the anterior margin
(not so deep as in M. vexillaria) and a short acuminate
apex in the cleft, clawed at the base, and prolonged into
2 auricles, white with a fan-shaped rayed red-brown
blotch in front of the yellow disk, the callus has 3 ridges
with 2 small teeth in front ; column short.

COMPARISONS OF THE MACROSCOPIC CHARACTERS OF THE

PAEENT AND HYBRID PSEUDOBULBS.

PSEUDOBULBS.

The pseudobulb in M. vexillaria is longer, wider, and
thicker than in M. rcezlii. In the hybrid it is longer and
wider than in either parent, not quite as thick as in
M . vexillaria and thicker than in M. roszlii. The pseudo-
bulbs in all three plants are light green and have a waxy

(Table J 43.)

LEAF.

The leaves of M. vexillaria are longer and broader
and are of a paler green than in M. rcezlii. The leaves
of the hybrid vary in length, some being as long as those
of M. vexillaria, others as short as those of M. roszlii,
but the average length and width, though between the
two parents, is much nearer M. roszlii than M. vexillaria.
(Table J 43.)

TABLE J43.

M. vexil-
laria.

M. rcezlii.

M. bleuana.

Length, width, and thickness
of pseudobulbs:
Length

cm.

4.7

cm.
4.3

cm.
5.1

Width

2 6

1.8

2.7

1 2

9

1.16

Length and width of leaves
of preceding year:

30.4

22.2

22.5

Width

3.1

1.3

1.9

13 2

13.7

23.2

4

3.9

2.6

Length and width of dorsal
and lateral eepals:
Length of dorsal sepal . . .
Width of dorsal sepal
Length of lateral sepal.. .
Width of lateral sepal . . .
Length and width of petals :

2.6
1.2
2.7
1.1

2.9

3.4
1.1
3.6
1.1

3.3

2.6
1.2
2.7

1

2.9

Width

1.4

1.3

1.4

Length, width, and cleft of
labellum :
Length of labellum

5.4

4.2

4.2

Width of labellum

5.3

3.8

4.1

Length of cleft

1.8

0.4

0.95

Length and width of column
of labellum:
Length

0.9

1.2

0.9

Width

0.35

0.45

0.4

The color of the leaves of the hybrid is very much
nearer that of M. roszlii than of M. vexillaria.

M. vexillaria has on the average to 1 growth, 7 to 9
leaves ; M. rcezlii, 4; and the hybrid, 6.

FLO WEB.

The flower-stalk borne in the axil of one of the leaves
at the base of the pseudobulb is practically of the same
length in M. vexillaria and M. rcezlii, but much longer
in the hybrid. (Table J 43.)

The pedicel is shorter in the hybrid than in either
parent. ( Table J 43.)

The dorsal and lateral sepals are unequal in length,
the former being slightly shorter than the latter. The
dorsal sepal is slightly wider than the lateral in M. vexil-
laria and the hybrid, but of the same width in M. rcezlii.
B'oth dorsal and lateral sepals of M. vexillaria are shorter
and the dorsal is slightly wider than those of M. rcezlii,
and they are practically identical in both length and
width with those of the hybrid. (Table J 43.)

In M. vexillaria the sepals are wide and blunt at the
apex, with only a small point ; in M . rcezlii they are acute,
the widest part being in the middle, gradually tapering off
to a long pointed apex ; in the hybrid they widen out to a
certain extent at the top, but not nearly so much as in
M . vexillaria, and the apex is longer than in M . vexillaria,
but shorter than in M. rcezlii. They are pale pink in
M. vexillaria, and white in M. rcezlii and the hybrid.

The petals are shorter and slightly broader in M.
vexillaria than in M. rcezlii. Those of the hybrid and
M. vexillaria are identical in length and width. (Table
J43.)

In shape, the petals somewhat resemble the sepals,
but the difference between those of the parents is not so
marked. The hybrid is fairly mid-intermediate in shape
between those of the parents.

812

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

In color, the petals of M. vexillaria are a pale pink-
magenta, deeper in tint at the base, and with a white
margin; those of M. roszlii are white (typically they have
a purple blotch at the base) ; those of the hybrid are
white with a pink-magenta blotch at the base, identical
or very near the shade at the base of the petal of If.
vexillaria.

The labellum is much longer and wider in M. vexil-
laria than in M. roszlii and the hybrid. The length in
M . roszlii and the hybrid is the same, but the width of the
hybrid is slightly more. (Table J43.) All three are
cleft at the anterior margin, but the cleft in M . vexillaria
is much longer (one-third of length of labellum) and the
angle between the lobes much more acute than in
M. roszlii, in which the cleft is one-tenth of length of
labellum and the angle between the lobes rather obtuse ;
while in the hybrid the length of the cleft (one-quarter
of length of labellum) and the angle are between those of
the parents, though in both respects the hybrid is slightly
nearer to M . vexillaria than to M. roszlii. The angles
between the lobes at apex are: M. vexillaria 45°, M. rcszlii
135°, M. bleuanaS5".

At the base of the cleft is an extremely small, pointed
apex in M . vexillaria; long acuminate in M. roszlii; and
longer and more acuminate in the hybrid than in M.
vexillaria, but shorter than in M . rcszlii.

The color of the labellum at the base is lemon-yellow
with three deep-red veins at the middle in M. vexillaria;
a deeper yellow with an orange streak on each side, and
with purplish-brown lines, in M. roszlii; a brownish red
over the veins and spread out to form a fan-shaped area
in the hybrid. The rest of the labellum in M. vexillaria
is magenta-pink except for a white border in front of the
yellow area at the base, and deeper pink over the veins.
In M. rcezlii and the hybrid it is pure white.

The column is much shorter and narrower in M. vexil-
laria than in M. roszlii. It is the same length in the
hybrid as in M. vexillaria, but in width mid-intermediate
between the parents. (Table J 43.)

COMPABISONS OF THE MICROSCOPIC CHARACTERS OF THE
PARENTS AND HYBRID.

PSEUDOBUUJ.

Sections of the epidermis of M. vexillaria examined at
the middle of the pseudobulb have rectangular or elon-
gated hexagonal cells ; very rarely the cells are wider than
long. In M. roszlii the cells are less regular in shape;
short and wide cells are as frequent as long and nar-
row ones. In the hybrid the cells are more often short
and wide than long and narrow. If the long and narrow
cells of the three plants be compared, it will be found
that the length and width of the cells in the hybrid lie
between those of the parents, but the length is much
nearer that of M. roszlii while the width is slightly nearer
that of M. vexillaria. (Table J 44.)

If the cells of M . vexillaria be compared with the short
and broad cells of M. roszlii and the hybrid, it will be
found that the length of the hybrid cells lies between
those of the parents, but nearer to M. roszlii, while the
width is greater in the hybrid than in either parent.
(Table J 44.)

Comparing all the cells, we find that the average
length in the hybrid lies between those of the parents, but
very much nearer M. roszlii, while the average width in

the hybrid is greater than that of either parent. (Table
J44.)

The cell walls are rather thick in all three. The
outer face of the epidermis is covered with wax.

Transverse sections of the pseudobulbs were taken at
the median point. Outermost, is a layer of oval epider-
mal cells with a thick outer wall. These cells are longer
and deeper in M. vexillaria than in M. roszlii. In length
the hybrid is nearer to M . vexillaria, while in width it is
nearer M. roszlii. The outer wall is thicker in M. vexil-
laria than in M. roszlii, and in the hybrid, while between
the parents, it is much nearer the thickness of M. vexil-
laria than that of M. rcszlii. (Table J 44.)

TABLE J 44.

M. vexil-
laria.

M. roczlii.

M. bleuana.

Length and width of long and
narrow cells of epidermis
of pseudobulbs:

M
73 4

J*
49 2

/*
55 4

Width

47.5

34.5

41.4

Length and width of short
and broad cells of epider-
mis of pseudobulbs:

734

34 9

41 7

Width

47 5

41 4

62 2

Length and width of cells of
epidermis of pseudobulbs :

73.4

42.5

47.5

Width

47.5

37.8

47.9

Length and depth of cells of
epidermis at middle of
pseudobulb and thickness
of outer wall:

34.9

29.1

32.7

Depth

24.8

169

19.1

Thickness of outer wall . .
Length and width of bundles
in pseudobulb:

4.3

345.6

3.2

201.6

4
212.4

Width

216

108

162

Within the epidermis are a few rows of rather small
cells (containing chloroplasts) which gradually become
larger toward the center of the pseudobulb. These cells
have thin walls, store mucilage, and have large inter-
cellular spaces. In this tissue the vascular bundles are
embedded, the cells around them being smaller and stor-
ing a small amount of starch.

The bundles are very similar in all three, except that
the sheath in M. vexillaria is much larger proportion-
ally on both sides than in the other parent and the
hybrid. The bundles consist outermost of a sheath of
sclerenchyma tissue, and then in order inward of a
patch of phloem, a few xylem vessels, another small
patch of phloem, and then the inner part of the scler-
enchyma sheath. They are larger, as a whole, in M.
vexillaria than in M. roszlii. In the hybrid in length
they are between the parents but much nearer M. rcszlii,
but in width exactly mid-intermediate between the
parents. The bundles measured were those at the same
distance proportionally on the longitudinal axis from
the ends. ( Table J 44.)

LEAF.

Sections of both upper and lower epidermis from the
apex, middle, and base of leaves borne at the top of the

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

813

pseudobulb of the preceding year were examined. The
upper epidermal cells are somewhat rectangular in shape
and have a bar-shaped crystal in each cell, and the ex-
terior face is covered with wax. At the apex the cells
of M. vexillaria are of the same size as those of M. rcezlii j
at the middle, smaller than M. rcezlii; and at the base,
larger than M. raszlii. In average size the cells of the en-
tire leaf of M , vexillaria are shorter and wider than those
in M. rcezlii. In the hybrid the cells at the apex and
middle are shorter, but wider, than in either parent;
and at the base, a little shorter than in either parent,
but in width between the parents, though nearer M.
vexillaria. The average size of the cells of the entire leaf
of the hybrid is shorter and slightly wider than in either
parent. (Table J 45.)

TABLE 3 45.

M. vexillaria.

M. roezlii.

M. bleuana.

Length.

Width.

Length.

Width.

Length.

Width.

Length and width
of cells of upper
epidermis of leaf :
At apex

M

68
59.8
64.1

63.9

50
52.5
53.6

51

M

32
30.9
33.8

32.2

23.8
22.3
27

24.4

H

68.4
68.7
60.1

65.4

54.7
52.9
48.9

62.2

v>

32
31.3

28.8

30.7

19.8
19.1
24.1

21

/*

56.2
57.6
59.8

57.9

52.9
58.3
48.2

53.1

/*

33.1
31.7
33.1

32.6

23
21.6
26.3

23.6

At middle ....

Average for en-
tire leaf ....
Length and width
of cella of lower
epidermis of leaf:

At middle ....
At base
Average for en-
tire leaf ....

Hairs, composed of thin-walled bladder-like cells
on thickened basal cells that appear circular on surface
view, are present on the upper epidermis but they are
not numerous. They are present at the apex and base of .
the leaf, but not at the middle. They are more numerous
in M. vexillaria than in M. roezlii, and are less numerous
in the hybrid than in either parent. (Table J 46.)

TABLE J 46. — Number of hairs in upper epidermis of the leaf in a
microscopic field.

At apex.

At base.

M. vexillaria

1 in 16

1 in 14

M. rcezlii

1 in 22

1 in 17

1 in 37

1 in 28

The lower epidermal cells have slightly wavy walls.
At the apex and middle the cells of M. vexillaria are
shorter and wider than those of M. rcezlii; at the base
longer and wider. The average size of the cells of the
entire leaf of M. vexillaria is slightly shorter and wider
than in M. rcezlii. The cells of the hybrid are, at the apex,
between those of the length and width, but nearer M.
rcezlii in length and nearer M. vexillaria in width. At
the middle they are longer than in either parent and
nearer M. vexillaria in width. At the base, they are
shorter than in either parent and nearer M. vexillaria in
width. They are, on an average for the entire leaf, longer
than in either parent and in width nearer M. vexillaria.
(Table J 45.)

Stomata are present on the under surface. At the
apex and middle of the leaf they are more numerous in
M. vexillaria than in M . rcezlii but less numerous in the
hybrid than in either parent. At the base of the leaf
they are less numerous in M . vexillaria than in M . rcezlii,
and in the hybrid the number is exactly mid-intermediate
between those of the parents.

TABLE J 47. — Number of stomata in a field on lower
epidermis of leaf.

M. vexil-
laria.

M. rcezlii.

M. bleuana.

At apex

13.4

12

98

At middle

13.7

11.4

10 1

04

2 6

1 5

Transverse sections of leaves of the two parents and
the hybrid were taken at the middle of the leaf. These
were examined at the midrib region (Plate 33, figs. 196,
197, 198). The leaf has a more elongated keel in M.
vexillaria than in M. rcezlii. The keel of the hybrid is
intermediate between those of the parents though it re-
sembles that of M. rcezlii more than that of M. vexillaria.
(Table J 48.)

The angle at the midrib between the halves of the
lamina is less acute in M. vexillaria than in M. rcezlii,
and is very fairly mid-intermediate in the hybrid.

At the midrib angle the upper epidermal cells be-
come narrower and elongated. These are a little deeper
and wider in M. vexillaria than in M. rcezlii, and deeper
and wider in the hybrid than in either parent. (Table
J48.)

The 3 layers of cells beneath the upper epidermis, the
aqueous tissue, are also elongated at the midrib. These
do not contain chlorophyll. The upper layer of cells be-
neath the upper epidermis is more elongated in M . vexil-
laria than in M. rcezlii, and in the hybrid is of about
the same depth as that of M. rcezlii. (Table J 48.)

Beneath the third layer of elongated cells is the mid-
rib bundle which is larger and approaches an oval
form in M. vexillaria, while in M. roezlii it is almost as
broad as it is deep. The bundle in the hybrid is oval
and a little smaller than in M. vexillaria, and is between
the parents in size, but in depth nearer M. vexillaria and
in width nearer M. rcezlii. (Table J 48.)

Uppermost on the bundle is an area of thick-walled
open cells, the xylem, which is deeper in the hybrid than
in either parent. Below this is a patch of small, thin-
walled cells, the phloem, which in size is very nearly
mid-intermediate between the parents, it being a little
nearer M. vexillaria. Below this is an area of thick-
walled cells, the bundle sheath, which is not so deep in
the hybrid as in the parents. (Table J 48.)

On each side of the midrib bundle and beneath it are
rounded, typical, spongy mesophyll cells filled with chlo-
roblasts. These extend to the aqueous tissue layer beneath
the lower epidermis which does not contain chloroplasts.
The cells of this layer are of practically the same size in
both parents, but are smaller in the hybrid. (Table J 48.)

The lower epidermal cells at the midrib are small
and have a thick outer wall. These cells are larger in
M . vexillaria than in M. rcezlii, and smaller in the hybrid
than in either parent. (Table J 48.)

814

MACEOSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

The transverse sections of the leaves of the parents
and the hybrid were compared at the region of the first
main vein from the midrib. The upper epidermal cells
are rectangular and have a thick outer wall. They are
larger in M. vexillaria than in M. rcezlii. The cells in the
hybrid are identical in depth with those of M. roszlii,
but in width they are between those of the two parents,
but much nearer M. rcezlii. (Table J 48.)

Beneath the upper epidermis are three layers of
large open cells, containing no chlorophyll, the aqueous
tissue. The cells of the first layer are larger than those
of the others. They are smaller in M. vexillaria than in
M. roszlii and smaller in the hybrid than in either parent.
(Table J 48.)

The lower epidermis consists of cells that are very
little wider than deep and that have a very thick outer
wall. These are wider and less deep in M. vexillaria than
in M. roszlii, and are smaller in both dimensions in the
hybrid than in either parent. (Table J 48.)

Just beneath the lower epidermis is a layer of aqueous
tissue, the cells of which are wider but less deep in M.
vexillaria than in M. rcezlii. The cells in the hybrid
are wider than in either parent, but in depth between
those of the parents, although less near M. vexillaria
than M. rcezlii. (Table J 48.)

Between the upper and lower areas of aqueous tissue
are small rounded cells that contain chlorophyll and starch
grains, and having intercellular spaces and strands of
fibrous tissue among them. In this tissue are embedded
the bundles. The first main bundle from the midrib of
M. vexillaria is much shorter and narrower than that of
M. rcezlii, while that of the hybrid is between the parents
in depth, though much nearer to that of M. vexillaria
but identical with that of M. vexillaria in width. (Table

J48.)

FLOWER.

Sections of the upper epidermis at the middle of the
dorsal sepal were examined. The cells are papillose in
M. vexillaria, flat or only very slightly papillose in M.
roszlii, and papillose in the hybrid though the papillae
are not so long as in M. vexillaria. The cells are larger
in M. vexillaria than in M. roszlii, and smaller in the
hybrid than in either parent. (Table J 48.)

A pinkish-lavender sap is present in the upper epi-
dermal cells of M. vexillaria, but absent in M. rcezlii and
the hybrid.

Hairs are very rare in M. vexillaria, but comparatively
numerous in M. roszlii and the hybrid, especially in the
latter — in M. vexillaria 1 gland in 70 fields, in M. roezlii
1 in 5, in M. bleuana 1 in 1% fields. Each hair is com-
posed of an elongated, thimble-like, very thin-walled cell
at the end, then a somewhat awl-shaped cell with slightly
thicker walls, at the base of which is a cell that appears
circular and thick-walled on surface view. In a few cases
two of these hairs appear together, arising from the same
cell or adjacent basal cells found in M. vexillaria over
an area of 65 microscopic fields. They were longer than
in M. rcezlii. They are more numerous in the hybrid
than in either parent, and are between the parents in
length, being a little nearer M. vexillariia than M. rcezlii.
(Table J 48.)

The lower epidermal cells are flat and hexagonal in
shape. They are larger in M. vexillaria than in M. rcezlii,
and while between the two in the hybrid they are less
nearer M. vexillaria than M. rcezlii. (Table J 48.)

Stomata are present on the lower surface, and they
are more numerous in M. vexillaria than in M. rcezlii.
The number of stomata in a microscopic field in the
hybrid is identical with that in M. vexillaria. (Table
J48.)

The numbers of stomata on the lower epidermis of
the dorsal sepal is : M. vexillaria and M . bleuana 0.4 in
a field, M . rcezlii 0.2 in a field.

Sections of the upper epidermis of one of the lateral
petals were examined. The cells in both parents and
liybrid are papillose. They are larger in M. vexillaria
than in M. roszlii. In the hybrid they are in length
shorter than in either parent, but in width between the
two parents, although much nearer M. rcezlii. (Table
J48.)

The upper epidermal cells at the middle of the petal
of M. vexillaria contain a pale pinkish-lavender cell sap
which gives the same hue to the petal. Colored sap is
not present in M. rcezlii or the hybrid.

Hairs similar in -appearance to those on the upper
surface of the dorsal sepal are present on the upper sur-
face of the lateral petals. They are much less numerous
and shorter in M. vexillaria than in M. rcezlii. In the
hybrid, they are as numerous as in M. rcezlii, and they
are longer than in either parent. (Table J 48.) These
are 1 in 7 fields in M. vexillaria, 1 in 2.2 fields inM. rcezlii,
1 in 2.2 fields in M . bleuana.

The lower epidermal cells of the lateral petal (at mid-
dle) are much larger in M. vexillaria than in M. rcezlii.
In the hybrid they are between those of the two parents
in length, but slightly nearer M . vexillaria; and in width
they are almost exactly mid-intermediate between those
of the parents. (Table J 48.)

The stomata are very rare, but less rare in M. vexil-
laria than in M . rcezlii. The number in M. vexillaria is
1 in 13 fields, in M . rcezlii 1 in 27, in M. bleuana 1 in 16.

Sections were examined of the upper epidermis of the
labellum at the base above the bright lemon-yellow area
in M. vexillaria, the orange-yellow area in M. rcezlii,
and the brownish-red area in the hybrid. The color was
found to be due to a large globular cluster of orange-
yellow chromoplasts together with a few isolated ones in
each epidermal cell of M. vexillaria; to bright orange
globular clusters of chromoplasts in M. rcezlii; and to
yellow globular clusters of chromoplasts and a reddish-
violet cell sap in the hybrid. In M. vexillaria. there is
present at the anterior part of the yellow basal area three
deep-red veins, the color being due to a pink-magenta cell
sap and orange chromoplasts in the upper epidermal cells.
In M. rcezlii the orange-colored area has a few dull red-
dish-brownish-purple streaks which are due to the pur-
plish sap and the orange-brown chromoplasts in the
upper epidermal cells. In the hybrid the color above the
veins appears to be spread out over the yellow area, giv-
ing the entire colored portion a brownish-purplish-red
hue which is due to the yellow chromoplast clusters and
the reddish-violet sap in the upper epidermal cells.

The upper epidermal cells are papillose, the papillae
being rather long in M. vexillaria, short in M. rcezlii, and
both long and short in the hybrid. The average length in
the hybrid is much nearer M. rcezlii than M. vexillaria.
The cells themselves (basal boundaries measured) are
shorter and wider (the width almost equalling the
length) in M. vexillaria than in M. roszlii, in which latter

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

815

TABLE J 48.

M. vexil-
laria.

M. roezlii.

M. bleuana.

Thickness of leaves at midrib
Depth and width of cells of
upper epidermis at mid-
rib angle:
Depth

/*
1,065.6

309

M
601.2

28 8

H
716.4

37 1

Width

19 8

16 2

21 6

Depth of cells of first layer
of aqueous tissue beneath
upper epidermis

144 to 180

108 to 144

108 to 126

Depth and width of midrib
bundle:
Depth

288

198

266 4

Width

216

180

194 4

Relative depth of xylem,
phloem, and lower part of
sheath of midrib bundle:

1764

122 4

183 6

Phloem

64 8

39 6

54

Lower part of sheath. . .
Depth and width of cells of
lower aqueous tissue layer
beneath lower epidermis:
Depth

46.8
18.7

36

187

28.8
17 3

Width

22 3

23

20 5

Depth and width of cells of
lower epidermis at midrib:
Depth

21.2

16 2

14 4

Width

17 6

15 8

15 5

Depth and width of cells of
upper epidermis:
Depth

169

16 2

16 2

Width

324

28 4

29 9

Depth and width of cells of
aqueous layer beneath up-
per epidermis:
Depth

34 9

48 9

33 8

Width

63.3

579

46 4

Depth and width of cells of
lower epidermis:
Depth

14.8

15 1

12 9

Width

19.4

18

173

Depth and width of cells of
aqueous tissue beneath
lower epidermis:
Depth

18

22

21 2

Width

26.6

24 8

27 4

Depth and width of first
main bundle of midrib:
Depth

1908

288

198

Width

126

151 2

126

Length and width of cells of
upper epidermis at middle
of dorsal sepal:

100.1

88 2

79 9

Width

73.8

62.3

67 9

Length and width of cells of
lower epidermis of dorsal
sepal:

88.6

68.7

75 6

Width

61.6

604

52 6

Length and width of cells of
upper epidermis of middle
of lateral petal:

106.2

87.1

849

Width

70.6

676

59 4

Length of hairs of middle of
lateral petal

122.4

131

154.8

Length of hairs of upper
epidermis of dorsal sepal. .
Length and width of cells of
lower epidermis of middle
of lateral petal:
Length

147.6
91.1

131
67

143.6
81.7

Width

60.8

52.6

569

TABLE J 48. — Continued.

M. vexil-
laria.

M. rcezlii.

M. bleuana.

Length and width of cells of
upper epidermis and length
of papillae at base of label-
lum:
Length of cells

H
69 5

H
92 2

M
673

Width

61 9

60 1

44 6

Average length of papilla
Lengths of hairs on upper
epidermis of base of label-

111.6
1008

77
1055 '

79.2
163 4

Length and width of cells
and length and number of
hairs of upper epidermis
at middle of one lobe of
labellum:
Length of cells

78.8

69.5

697

Width of cells

605

65 6

46 8

162

144

183 6

Length and width of cells of
lower epidermis at middle
of labellum :

105.5

90.7

97.9

Width

77.4

62.6

56.5

they are distinctly long and narrow. In the hybrid the
cells are smaller than in either parent, but in the pro-
portion of length to width they are almost mid-inter-
mediate between the two parents. (Table J 48.)

Hairs like those on the sepals and petals are present
on the upper epidermis at the base of the labellum.
They are very rare, but less rare in the hybrid than in
either parent — 1 in 25 fields in M. vexillaria, 1 in 20
fields in M. rcezlii, 1 in 2% fields in M . bleuana.

These hairs are slightly shorter in M . vexillaria than
in M. rcezlii, and longer in the hybrid than in either
parent. (Table J 48.) The number is, 1 to 2.2 fields in
M. vexillaria, 1 in 2.0 fields in M. rcezlii, 1 in 2.33 fields
in M. bleuana.

Sections of the upper epidermis of the labellum were
examined at the middle of one of the lobes. The cells
are papillose in all three plants, and larger in M . vexil-
laria than in M . rcezlii, but smaller in the hybrid than in
either parent. (Table J 48.)

The average number of hairs in a field for M. vexil-
laria is 1 in 50 fields; for M. rcezlii 1 in 20 fields; for
M. bleuana 1 in 17 fields.

Sections of the lower epidermis of the labellum were
examined at the middle of the labellum. The cells of
M. vexillaria are larger than those of M. rcezlii, while
those of the hybrid are almost exactly mid-intermediate
in length, but are narrower than in either parent. (Table
J48.)

Stomata are present on the lower epidermis: In M.
vexillaria 1 in 18 fields; in M. rcezlii 1 in 30 fields; and
in the hybrid 1 in 6 fields.

COMPARATIVE SUMMAKT OF THE CHARACTER OF THE
HYBRID MILTONIA BLEUANA AND ITS PARENT-STOCKS.
The hybrid was found to be :

(1) The same or practically the same as the seed
parent: In the thickness of the pseudobulb; length and
width of the dorsal sepal ; length of lateral sepal ; length
and width of petals; color of base of petal; length of
column; width of bundle in the transverse section of

816

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

the leaf at the first main vein; number of stomata on
the lower epidermis of the dorsal sepal at the middle.

(2) The same or practically the same as the pollen
parent: In the length of the leaves; color of the sepals;
color of the upper part of the petal; length and width
of the labellum; color of the labellum except at base;
depth of the first layer of the aqueous tissue beneath the
upper epidermis in the transverse section of the leaf at
the midrib; depth of the upper epidermal cells on the
transverse section of the leaf at the first main vein;
color of the upper epidermis at the middle of the dorsal
sepals (micro) ; color of upper epidermis a>t the middle
of the lateral petal (micro) ; number of hairs on the
upper epidermis of the lateral petal at the middle.

(3) The same or practically the same as both parents:
In the width of the lateral sepals; thickness of the cell
walls of the epidermis of the pseudobulb ; the shape of the
upper epidermal cells of the leaf and the presence of the
crystals in the upper epidermal cells of the leaf; shape
of the lower epidermal cells of the leaf; shape of the
upper epidermal cells on the transverse section of the
leaf at the first main vein ; shape of the lower epidermal
cells of the dorsal sepal at the middle; shape of the
upper epidermal cells of the lateral petals at the middle ;
shape of the upper epidermal cells of the labellum at
the middle of one lobe.

(4) Intermediate : In the width of the leaves 3 , color
of leaves $ ; number of leaves to one growth; shape of
sepals; shape of petals; length of cleft in comparison
with the length of the labellum 9 ; angle between the
lobes of the labellum 9 ; length of apex of the labellum ;
width of the column; length of epidermal cells of the
pseudobulb 3 ; length 9 , and depth $ , of the epidermal
cells, thickness of the outer walls of the epidermal cells

9 , length $ and width of bundles in the transverse
section of the pseudobulb ; width of the upper epidermal
cells at the base of the leaf 9 ; length $ and width 2 of
the lower epidermal cells at the apex of the leaf ; width 9
of the lower epidermal cells at the middle of the leaf;
width 9 of the lower epidermal cells at the base of the
leaf; number of stomata on the lower epidermis of the
leaf at the base ; thickness of the leaf section at the mid-
rib 3 , the angle formed between the two halves of the
lamina at the midrib ; the depth 9 , and width $ , of the
midrib bundle in the transverse section of the leaf ; width
of the upper epidermal cells 3 , depth of the lower aque-
ous tissue cells $ , depth of the bundle 9 on the trans-
verse section of the leaf at the first main vein ; papillae on
the upper epidermis of the dorsal sepal at the middle;
length of the hairs 9 on the upper epidermis of the dorsal
sepal at the middle ; length $ , and width $ , of the lower
epidermal cells of the dorsal sepal at the middle ; width

$ of the upper epidermal cells at the middle of the
lateral petals ; length 9 and width of the lower epidermal
cells at the middle of the lateral petals; number of
stomata 9 on the lower epidermis at the middle of the
lateral petals; color of the sap in the upper epidermal
cells at the base of the labellum; length of the papillae

S and shape of the cells of the upper epidermis at the
base of the labellum ; length of the lower epidermal cells
at the middle of the labellum.

(5) Higher than in either parent: In the length
9 and width 9 of pseudobulbs; length of the flower-
stalk 9 = 3; color at the base of the labellum 3 ; width

of the epidermal cells of the pseudobulb 9 ; width of
the upper epidermal cells of the leaf at the apex 9 = 3;
width of the upper epidermal cells of the leaf at the
middle 3 ; length of the lower epidermal cells of the leaf
at the middle 9 = 3; depth 9 , and width 3 , of the upper
epidermal cells on the transverse section of the leaf at
the midrib ; width 9 of the lower aqueous tissue in the
transverse section of the leaf at the first main vein from
the midrib ; number of hairs 3 on the upper epidermis
of the dorsal sepal at the middle; length of hairs 3 on
the upper epidermis of the lateral petal at the middle ; the
extent of the red-violet sap at the base of the labellum
9 = 3; number of hairs 3 , length of hairs 3 , on the
upper epidermis of the labellum at the base; number of
hairs 3 and length of hairs 9 on the upper epidermis of
the labellum at the middle of one lobe ; number of stomata
9 on the lower epidermis at the middle of the labellum.
(6) Lower than in either parent: In the length of
the pedicels 9 = 3; length of the upper epidermal cells
at the apex of the leaf 9 = 3; length of the upper epider-
mal cells at the middle of the leaf 9 , length of upper
epidermal cells at the base of the leaf 9 , number of hairs
at the apex of the leaf on the upper epidermis 3 ; num-
ber of hairs at the base of the leaf on the upper epidermis
3 ; length of the lower epidermal cells at the base of the
leaf 3 ; number of stomata at the apex of the leaf on the
lower epidermis 3 ; number of stomata at the middle of
the leaf on the lower epidermis 3 ; depth 9 = 3, and
width 9 , of the cells of the lower aqueous tissue, depth
3 , and width 3 , of cells of the lower epidermis in the
transverse section of the leaf at the midrib ; width 9 , and
depth 9 , of the cells of the first layer of the upper
aqueous tissue, width 3 , and depth 9 , of the cells of the
lower epidermis on the transverse section of the leaf at
the first main vein ; length 3 , width 3 , of the upper
epidermal cells of the dorsal sepal at the middle ; length
of the upper epidermal cells at the middle of the lateral
petals 3 ; length 9 , and width 3 , of the upper epider-
mal cells at the base of the labellum ; length 3 , width 3 ,
of the upper epidermal cells of the labellum at the middle
of one lobe ; the width of the lower epidermal cells of the
labellum at the middle 3. (Table J 49.)

TABLE J 49. — Summary of characters of hybrid-slock as regards
sameness, inlermediatcness, excess, and deficit of development
in relation to parent-stocks.

Macroscopic.

Microscopic.

Total.

8

2

10

Same as pollen parent

6

5

11

Same as both parents

1

g

9

9

31

40

4

15

19

1

24

25

6. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF
CYPRIPEDIUM SPICERIANUM, C- VILLOSUM, C.

LATHAMIANUM, AND C. LAT1IAMIANUM INVERSUK.

(Plate 34, figs. 202 to 207. Tables J, 50 to 57; I, 6 and Summaries,
Chart F 7.)

GENEHAL DESCRIPTIONS.

Data for the following descriptions were obtained
from Reichenbach (Gardeners' Chronicle, 1888, 106 ; and
1854, 135), Veitch (Manual of Orchidaceous Plants, u,
46, 54, 88), Sander (Orchid Guide, 44, 45, 54), Curtis

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

817

(Botanical Magazine, Table 6490), Engler (Pflanzen-
reich, iv, Th. 50, 72, 76, 104; The Garden, 1890, 166;
and Gartenflora, 1889).

Cypripedium spicerianum Eeichb.f. (Seed Parent). —
Roots arise from a short stout rhizome. Leaves per-
sistent, distichous and alternate narrowly linear-oblong,
bifid at the apex, keeled beneath, dark green above and
spotted with dull purple on the under side toward the
base, about 5 leaves to 1 growth, the first leaf somewhat
shorter and the last very much shortened and erect,
inclosing the base of the flower-stalk. Flower-stalk slen-
der, erect, dark brownish-red purple, pubescent, bearing
1 flower ; bract linear-oblong, compressed, green, streaked
with purple dots, sheathing the red-purple pubescent
ovary to about half its length. Flowers erect; dorsal
sepal very large, broadly obcordate, lateral margins re-
flexed at the base, apical margin bent forward and com-
plicate in the middle, forming a very acute compressed
ridge, white except for a crimson purple band which
runs along the mid-line from the base to the top of the
sepal, and green area at the base that is hairy and
speckled with red ; lateral sepals combined into 1 broadly
ovate, acute, greenish white, concave, anterior sepal, with
recurved margins placed directly under the lip; petals
linear-oblong, with crisped margins, deflexed, curved for
ward, greenish spotted with dull red and with a reddish-
crimson midline, hairy at the base, labellum bell-shaped
with rounded auricles, greenish with an olive-brown
glossy anterior part; column short, hairy; staminode
orbicular with strongly recurved margins, bright purple
margined with white.

Cypripedwm villosum Lindl. (Pollen Parent). —
Leaves strap-shaped, green, bifid at the apex, keeled
beneath, with small purple spots at base; youngest leaf
not very much shorter than others, erect for about half
its length, sheathing around flower-stalk, then spreading.
Flower-stalk shorter than the leaves, very hairy, green
with long purple hairs; bract large, broadly ovate, com-
pressed, green with purple spots at base extending along
midrib inclosing almost the entire ovary. Flowers large
and glossy ; dorsal sepal deep purple-brown at base, also
extending up along main veins, then green with a narrow
white margin ; anterior sepal yellowish green, with 2 nar-
low lines of purple extending down the 2 main veins,
apiculate ; petals unequal, the posterior half being much
broader than the anterior, the posterior brown, the lower
half more greenish brown, margins undulating ; labellum
brownish yellow ; column short hairy ; staminode, green-
ish brown with prominent apex and greenish tubercle.

Cypripedium lathamianum (Hybrid). — Leaves green
above, keeled beneath and with purple spots at the base,
which are closer together and darker than in C. villosum;
youngest leaf short and erect, sheathing the base of the
flower-stalk. Flower-stalk erect, 1-flowered, hairy ; bract,
yellow-green with many purple dots, inclosing the ovary
to about half of its length. Flowers large ; dorsal sepal
resembles C. spicerianum; white with a broad purple mid-
rib, greenish at the base, striped and speckled with brown
above this, lateral halves marked with pink; anterior
sepal green with 2 narrow brown-purple veins; petals
bent forward, margin very wavy, with deep purple mid-
line which divides it into an olive-brown upper half and a
brownish-green lower half ; labellum almost as in C. vil-
losum, but of a lighter greenish-ochre color ; column short,

hairy; staminode resembles in shape that of C. spiceria-
num, color a greenish purple with whije margin,' apex
very short and with green tubercle.

Cypripedium lathamianum inversum (Hybrid). —
Leaves green above, keeled beneath, with purple spots at
the base which are closer together than in C. villosum
but are not as large as in C. lathamianum, youngest leaf
short, erect, sheathing the base of the flower-stalk.
Flower-stalk erect, 1-flowered, hairy ; bract short, yellow-
green with very small purple dots, inclosing the ovary
from about one-third to one-half its length. Flowers
large; dorsal sepal very similar to C. lathamianum but
basal green area is more yellowish and also extends for a
greater distance up the sepal; anterior sepal yellowish,
purple markings over the veins very faint; petals bend
forward, margin very wavy with a deep purple mid-line
which divides it into brownish upper half and a yellowish-
green lower half, the mid-line being wider in this hybrid
than in C. lathamianum, at the base more yellowish than
in C. lathamianum; labellum more brownish than in C.
lathamianum; column short, hairy; staminode, shape
between that of C. lathamianum and C. villosum, pur-
plish green, apex not as prominent as in C. villosum but
more so than in C. spicerianum.

COMPARISONS OF THE MACROSCOPIC CHARACTERS.

Two different plants of C. spicerianum were exam-
ined, the first being almost identical with the left-hand
figure in Curtis's Botanical Magazine Table 6490. The
second differs in the color of the flower-stalk, color and
hair of the ovary, color of dorsal sepal, and in the num-
ber and size of hairs, otherwise they are alike. These
plants are designated No. 1 and No. 2.

LEAF,

The leaves of all four plants are persistent, strap-
shaped, bifid at the apex, leathery, keeled beneath, vary-
ing shades of green and marked toward the base on the
under side with dull purple. They are very much shorter
and narrower in C. spicerianum than in C. villosum, and
though the average length and width of the leaves in
both hybrids are between those of the parents, they
are much nearer C. villosum than 0. spicerianum. (Table
J 51.)

The leaves of C. spicerianum on the under surface
near the base have large purple spots or blotches. Those
of C. villosum have small purple dots. Those of C.
lathamianum have blotches that are arranged more or
less in lines and so close together that the area is almost
entirely dull purple, thus resembling 0. spicerianum.
Those of C. lathamianum inversum have spots that are
smaller and farther apart, becoming nearer C. villosum.
These markings extend along the lower surface of the
leaf for a much greater distance in 0. villosum than in
C. spicerianum, and in both hybrids while the length of
the area is between those of the parents, it is slightly
nearer that of C. villosum (7 to 7.5 cm.) than C. spiceri-
anum (2 to 3 cm.) ; the length in C. lathamianum is 5 to
7 cm., in C. lathamianum inversum 5.5 to 7 cm.

In all four plants the youngest leaf is somewhat short-
ened, embracing the base of the flower-stalk. In C. spi-
cerianum it is very much shorter than in C. villosum.
In both hybrids, it is between those of the parents, that

818

MACROSCOPIC AJiTD MICROSCOPIC CHARACTERS OF PLANTS.

of C. lathamianum inversum, however, being much nearer
C. spicerianum, and that of C. lathamianum is much
nearer C. villosum. The amount of shortening, that is
the ratio of the short leaf to the regular length of leaf,
is in C. lathamianum exactly mid-intermediate (4:4),
while in C. lathamianum inversum it is identical with
that of C. spicerianum. (Tables J 50 and J 51.)

J50.

Length.

Ratio.

4 4

2 5

21 0

4 5

15

3 5

C. lathamianum inversum

8.6

2 6

C. spicerianum flowers much earlier than C. villosum,
those of the former opening in November, and those of
the latter in February. The hybrids flower at a time
between the times of the parents, in January but nearer
the flowering period of C. villosum.

FLOWEB-STALK.

The flower-stalk is shorter in C. spicerianum than in
C. villosum. It is between the parents in both hybrids,
in C. lathamianum nearer C. villosum and in C. latha-
mianum inversum nearer C. spicerianum. (Table J 51.)

The flower-stalk in C. spicerianum No. 1 is brownish
purple and hairy. (In C. spicerianum No. 2 it is deep
purple at the base, becoming greenish purple toward the
top, and smooth except at the top where it is slightly
hairy.) In C. villosum it is grassy green with long pur-
ple and colorless hairs. In C. lathamianum it is green
with purple specks, and with shorter hairs than in C.
villosum. In C. lathamianum inversum it is green with
shorter purple hairs than in C. villosum.

At the top of the flower-stalk is a bract which sur-
rounds the base of the ovary. It is linear-oblong and
compressed. It is shorter in C. spicerianum than in C.
villosum, and though between the two parents in both
hybrids it is much nearer C. spicerianum. It incloses
about half of the ovary in C. spicerianum; almost the
entire ovary in C. villosum; about one-half of the ovary
in C. lathamianum; and from one-third to one-half of
the ovary in C. lathamianum inversum. (Table J 51.)

TABLE J 51.

C. spicer-
ianum.

C. vil-
losum.

C. lath-
amianum.

C. lath-
amianum
inversum.

Length and width of
leaves:
Length

em.
103

cm.

27 6

cm.
25 4

cm.
20 7

Width

1.9

3 2

2 8

2 7

Length of youngest
leaves inclosing
flower-stalk

4 4

21

15

8 6

Length of flower-stalk .
Length of bracts at
base of ovary

13.6
2.1

18.3
6.3

16.4
2.6

14.1
2.6

Length of ovary of
flower

3.9

5.5

4 8

6 2

Length and width of
dorsal sepals:

3.7

6 1

4 4

6 3

Width .

4.2

3.6

4.5

4 r,

The bracts are green or yellowish green with purple
spots which are arranged somewhat differently in the
four plants.

The ovary is 3-sided with 3 ridges. It is shorter in
C. spicerianum than in C. villosum. It is between those
of the parents in both hybrids, in C. lathamianum it being
almost mid-intermediate, and in C. lathamianum inver-
sum much nearer C. villosum. (Table J 51.)

It is brownish purple and hairy in C. spicerianum No.
1. (In C. spicerianum No. 2 it is purple, but smooth.)
In C. villosum the color is pale green with a few purple
specks, and there are many long purple hairs. In C.
lathamianum the color is a much darker green than in
C. villosum, with very many red-purple dots which are
close together on the flat faces and there are purple
hairs. In C. lathamianum inversum the green is lighter
than in C. lathamianum but darker than in C. villosum;
purple hairs are present, and also small purple dots
in less number than in C. lathamianum.

The dorsal sepal is shorter and broader in C. spiceri-
anum than in C. villosum. In both hybrids the width is
greater than in either parent, and the length, though
between those of the parents, is in C. lathamianum
much nearer C. spicerianum, and in C. lathamianum in-
versum much nearer C. villosum. (Table J 51.)

The ratio of length to width is between those of the
parents. In C. spicerianum the sepal is shorter than
wide; in C. villosum, longer than wide; in C. lathami-
anum, shorter than wide, but the difference is not so much
as in C. spicerianum; and in C. lathamianum inversum,
longer than wide, though the difference is not so much as
in C. villosum. In C. spicerianum the base of the dorsal
sepal is broad and green with reddish hairs. Above this
it expands into a broad, pure white, obcordate blade
which is folded together along the midrib to form a ridge
having a reddish-purple color. The dorsal sepal is
strongly bent forward on each side of the apex. (In
C. spicerianum No. 2 the white area is tinted with pale-
pink lavender.) In C. villosum the entire base is colored
a deep red-brown, running up along the veins to the
middle of the sepal, the rest, except for a narrow white
margin, is a rather deep shade of green; the margin
toward the apex is merely dented in, and does not form
a strong undulation as in C. spicerianum. In C. latha-
mianum the lateral margins are not recurved as much
as in C. lathamianum inversum, thus making the sepal
appear much broader at the top. The basal greenish
area, speckled and striped with brown, does not extend
as far up the sepal as in 0. lathamianum inversum, and
it gradually changes to pink. The white margin is
slightly deeper than in C. lathamianum inversum, and it
is also ridged and purple-red along the midrib. As a
whole, it appears to resemble C. spicerianum more than
C. villosum, although it gets the brown strgaks and dots
at the base from C. villosum and the greenish area ex-
tends up further than in C. spicerianum. In C. lathami-
anum inversum the dorsal sepal resembles that of C.
lathamianum except that the shape is a little nearer that
of C. villosum, and the greenish basal area contains more
yellow and extends further up the sepal.

The 2 lateral sepals of the true orchids are joined in
the Cypripediea? to form one anterior sepal placed directly
below the labellum. The anterior sepal is shorter and
slightly wider in C. spicerianum than in C. villosum.

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

819

In both hybrids the length is between those of the parents,
though in C. lathamianum it is nearer 0. spicerianum,
while in C. lathamianum inversum it is nearer C. vil-
losum; the width, however, is identical in both plants
with that of C. spicerianum. (Table J 52.)

In C. spicerianum the anterior sepal is broadly ovate
with recurved margins, and pale green with no markings ;
in C. villosum, yellowish green with two narrow lines of
brownish purple extending along the 2 median veins;
in C. lathamianum, a little darker green than in C. vil-
losum, with two narrower brown-purple veins; in C.
lathamianum inversum, it is a much more yellowish
green than in C. villosum, and the brown-purple lines
at the very base of the veins are extremely faint.

The lateral petals are linear oblong obtuse, and
slightly spatulate in C. villosum, smaller in C. spiceri-
anum than in C. villosum, and between the two parents
in both hybrids. The length, however, in both hybrids
is nearer that of C. villosum, but the width nearer that of
C. spicerianum. (Table J 52.)

In C. spicerianum the petals are practically of the
same width for their whole length, but toward the apex
they may be slightly narrower than at the base. In C.
villosum they are very much narrower at the base than
across the apical half, in fact the latter is almost three
times the width of the base. In C. lathamianum they are
a little narrower at the base than near the apex, but
resemble C. spicerianum more than C. villosum. In C.
lathamianum inversum the apical width is greater than
the basal width, thus resembling C. villosum more than
does C. lathamianum, but still being nearer C. spiceri-
anum than C. villosum.

The dorsal margin in C. spicerianum is crisped, the
ventral margin wavy. In C. villosum the margins are
merely undulating. In C. lathamianum the dorsal mar-
gin is nearly as crisped as in C. spicerianum, and con-
siderably more than in C. villosjim. In C. lathamianum
inversum, the dorsal margin is also crisped, but not quite
as much as in C. latliamianum, appearing to be between
C. lathamianum and C. villosum. This character in
both hybrids is nearer C. spicerianum than C. villosum.

The color of the petals in C. spicerianum is green,
speckled with red-brown, with a midline of red-purple,
and the petal is hairy at the base. In C. villosum the
petal is distinctly divided into halves by the mid-line of
reddish purple-brown. The upper half is of a darker
brown, the lower half more greenish, also hairy at the
base. In C. lathamianum the petal is also divided into
an upper and lower half by a reddish purple-brown mid-
rib. Upper part is of an olive-brown, deeper than in
C. villosum; the lower half more greenish (with a trace
of brown) than in C. villosum, and hairy at the base. In
C. lathamianum inversum the deep-purple mid-vein
(though not so deep in color as in C. villosum but wider
than in C. lathamianum) also divides the petal into
halves, the upper half being brownish, the lower half
yellowish green, more yellowish than in C. villosum or
C. lathamianum.

The labellum is sac-bell-shaped, and smaller in C.
spicerianum than in.C. villosum. In length it is in both
hybrids between the parents, though in C. lathamianum it
is nearer C. spicerianum, and in C. lathamianum inver-
sum nearer C. villosum. The width, measured across the

widest part, is greater in both hybrids than in either
parent. (Table J 52.)

The color of the outer surface of the labellum in
C. spicerianum is green at the base and olive-brown
toward the anterior rounded end. In 0. villosum it is
yellowish green at the base, becoming brownish yellow
toward the anterior. In C. lathamianum it is more
greenish at the base than in C. villosum, becoming olive-
green toward the anterior, with brown veins, but not
as brown as in C. villosum. In C. lathamianum inversum
it is more yellowish at the base than in C. villosum,
rather a greenish orange-brown toward the anterior;
more yellowish than in C. lathamianum, but not as brown
as in V. villosum.

The color of the inside of the labellum in C. spiceri-
anum at the base is greenish, with purple hairs and
brownish-purple specks which become more numerous
toward the anterior until the whole anterior surface is a
solid brownish purple. In C. villosiun at the base it is pale
yellow, with purple hairs and red-purple dots over the
veins, becoming greenish toward the anterior, with a
faint suggestion of brownish violet. In C. lathamianum
it is greenish yellow at the base, with purple hairs and
red specks over the veins which become smaller toward
the anterior which is of a dark greenish purple. In
G. lathamianum inversum it is deeper yellow at the base
than in C. villosum, with purple hairs and specks, be-
coming greenish yellow with larger purple specks toward
the anterior where it is orange-green, with reddish-brown
spots and veins.

TABLE J 52.

C. spicer-
ianum.

C. vil-
losum.

C. lath-
amianum.

C. lath-
amianum
inversum.

Length and width of
anterior sepal:
Length

cm.
3.2

cm.

5 8

cm.
4

cm.

4 7

Width

2 7

2 5

2 7

2 7

Length and width of
lateral petals:
Length

4.1

6.8

5.7

6.2

Width

1.8

3

2

2 3

Length and width of
labellum :
Length

4.2

6

6

6.5

Width

2.2

3

3.1

3.4

Width of staminode. . .

0.8

1.4

1.2

1.4

At the top of the short hairy column is the flat shield-
shaped staminode. This is very small and has a rather
wavy margin in C. spicerianum, and has no pointed apex.
At the posterior the margin bends in on each side to form
two infoldings that almost meet. In C. villosum the
staminode is larger, the margin is not wavy, the apex is
pointed, and there are no indentations at the posterior.
In C. lathamianum the shape of the staminode is about
mid-intermediate between those of C. spicerianum and C.
villosum; a pointed apex is present, but it is not as
acute as in C. villosum; and the posterior infoldings of
the margin appear to extend exactly one-half the distance
toward the interior, as they do in C. spicerianum. In
C. lathamianum inversum the staminode is in shape
nearer that of C. villosum than of C. spicerianum; a
pointed apex identical with that of C. lathamianum
is present; and the posterior indentations extend in only
about one-fourth of the distance in C. spicerianum. The

820

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

staminode of C. spicerianum is narrower than that of
C. villosum; that of C. lathamianum is between those of
the parents but is nearer C. villosum; that of C. lathami-
anum inversum is of exactly the same width as in C.
villosum. ( Table J 52.)

The color of the staminode of C. spicerianum is
purple with a white margin and a yellow tubercle. In
C. villosum it is olive-green, with short purple hairs and
a greenish tubercle. In C. lathamianum it is a greenish
purple with a white margin, with long purple hairs and
a green tubercle. In C. lathamianum inversum it is
purplish green, much more green than in C. latham-
ianum, with long purple hairs and a small greenish
tubercle.

COMPABISONS OF THE MlCEOSCOPIC CHARACTERS.

LEAF,

Sections of the upper epidermis of leaves of the same
age (second youngest) from the four plants were made
at the apex, middle, and base. At the apex the cells are
hexagonal, with a thick cuticle. The cell-walls are not
nearly as thick in C. spicerianum as in C. villosum; very
slightly thicker in C. lathamianum than in C. spiceri-
anum; and slightly thicker in C. lathamianum inversum
than, in C. lathamianum. C. lathamianum inversum is
therefore nearer C. villosum, and C. lathamianum nearer
C. spicerianum. The difference between the tivo hybrids
is very slight.

The cells are much larger in C. spicerianum than in
C. villosum, and in both hybrids they are between those
of the parent cells, but nearer C. spicerianum in length
and nearer C. villosum in width. Comparing the cells
of the two hybrids, those of C. lathamianum inversum
are larger than those of C. lathamianum, thus resem-
bling those of C. spicerianum more than those of the
other hybrid. (Table J 53.) ,

At the middle of the leaf the cell-walls are practically
identical in thickness in all four plants. The cells are
larger in C. spicerianum than in C. villosum; those of
C. lathamianum are between those of the parents though
in width much nearer C. spicerianum and in length
nearer C. villosum. The cells of C. lathamianum inver-
sum are larger than in either parent. (Table J 53.)

At the base of the leaf, the upper epidermal cells are
smaller in C. spicerianum than in C. villosum. In C.
lathamianum they are larger than in either parent, and
the width of C. lathamianum inversum is greater than
in either parent. The length, however, is between those
of the parents, though much nearer C. villosum than
C. spicerianum. (Table J 53.)

The average size of the upper epidermal cells of the
whole leaf is greater in C. spicerianum than in C. vil-
losum. The cells of the hybrids are wider than in cither
parent, and though between the two parents in length are
much nearer C. spicerianum than C. villosum. Those of
C. lathamianum are longer and narrower than those of
C. lathamianum inversum. (Table J 53.)

Sections of the lower epidermis were also examined at
the apex, middle, and base of the leaf. The lower epider-
mal cells at the apex are hexagonal or elongated-hexago-
nal, with somewhat thick walls and a thick cuticle. They
are shorter and broader in C. spicerianum than in C.
villosum. In both hybrids the width is between those
of the parents, though nearer C. spicerianum; the length

in C. lathamianum is between those of the parents, but
nearer C. villosum; and in C. lathamianum inversum
the length is greater than in either parent. (Table J 53.)

Stomata are present on the lower epidermis. At the
apex they number 8.3 in C. spicerianum, 9.2 in C. vil-
losum, 8.8 in C. lathamianum, and 7.4 in C. lathamianum
inversum.

At the middle of the leaf, the lower epidermal cells
in C. spicerianum are shorter than in C. villosum but of
almost the same width. In C. lathamianum the length
is between those of the parents, but nearer that of 0. vil-
losum; in C. lathamianum inversum the length is identi-
cal with that of C. villosum. In both hybrids the cells
are wider than in either parent. (Table J 53.)

Stomata at the midrib of the leaf are 8.2 in C. spiceri-
anum, 7.7 in C. villosum, but less numerous in both
hybrids than in either parent, although the number in
C. lathamianum (7.6) is almost identical with that of
C. villosum (6.4).

The lower epidermal cells at the base of the leaf are
elongated hexagonal, with thick walls and a thick cuticle.
They are smaller in C. spicerianum than in C. villosum.
In C. lathamianum the length is greater than in either
parent, being only slightly longer than in C. villosum. In
C. lathamianum inversum the length, while between those
of the parents, is much nearer C. spicerianum. The
width in both hybrids is greater than in either parent.
(Table J 53.)

Stomata are very rare at the base of the leaf, there
being 2.4 in C. spicerianum, none in C. villosum, 1.4 in
C. lathamianum, and 0.5 in C. lathamilanum inversum.

The average size of the lower epidermal cells for the
wh ole leaf is less in C. spicerianum than in C. villosum.
In both hybrids the length is between those of the
parents, though nearer C. villosum than C. spicerianum;
the width, however, is greater than in either parent.
(Table J 53.)

The lower surface of the leaf at the base has large,
dull, purple blotches in C. spicerianum that are due
to many cells grouped together and filled with a red-
violet sap. C. villosum has small, dull, brownish-purple
dots due to groups of 5 or 6 cells being filled with a red-
purple sap. C. lathamianum has many dull-purple
blotches that are arranged in lines, and so close together
that the base is almost entirely dull purple. This is due
to a deep red-violet sap in groups of several cells. The
smaller purple spots in C. lathamianum inversum are
also due to the same cause.

Transverse sections of the leaves of the same age
were made midway between the apex and the base (Plate
34, figs. 202, 203, 204, and 205) and examined at the mid-
rib region. The upper epidermal cells are supplied with a
thick cuticle, and with a layer of wax above it. The
cuticle is much thicker in C. spicerianum than in C. vil-
losum, but not as thick in the two hybrids as in either
parent. The cells arc greatly elongated in depth, form-
ing an aqueous tissue. They are much deeper in C.
spicerianum than in C. villosum; between the parents in
C. lathamianum inversum though nearer C. villosum;
and shorter than in either parent in C. lathamianum.
( Table J 53.)

The lower epidermal cells directly beneath the mid-
rib bundle were compared as to the thickness of the
outer wall and the size of the cells. The outer wall is

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

821

not as thick in C. spicerianum as in C. villosum, and
less thick in both hybrids than in either parent. The
cells are less deep but wider in C. spicerianum than in

TABLE J 53.

C. spicer-
ianum.

C. vil-
losum.

C. lath-
amianum.

C. lath-
amianum
inversum.

Length and width of
cella of upper epider-
mis at apex of leaf:

M
138 6

M
105 5

f
123 8

/*
124 9

Width

117

84 6

93 2

100 1

Length and width of
cells of upper epider-
mis at middle of leaf :
Length

155 1

144 3

147.6

158 4

Width

131.7

109.1

129.6

134.6

Length and width of
cells of upper epider-
mis at base of leaf:

114 1

150 1

167.2

141.5

Width . .

61.9

85.3

106.5

98.3

Size of cells of upper
epidermis for whole
leaf:

1449

133 3

142.9

141 6

Width

103 5

93

109.8

111

Length and width of
cells of lower epider-
mis of apex of leaf:

70.5

77.7

75.6

80.3

Width

56.1

50.7

65.1

64.7

Length and width of
cells of lower epider-
mis at middle of leaf :
Length

84.2

87.1

86

87.1

Width

57 2

57.6

61.9

61.2

Length and width of
cells of lower epider-
mis at base of leaf:

99.3

110.1

111.6

100.8

Width . . .

64.7

65.1

66.2

67.3

Length and width of
cells of lower epider-
mis for entire leaf:

84.7

91.6

91.1

89.4

Width

56

67.8

61.1

61.1

Depth of cuticle, wax,
and cells of upper
epidermis on a trans-
verse section midway
between apex and
base at midrib:
Depth of cuticle

34.2

27

22.3

24.1

Depth of upper
epidermal cells. .
Depths of outer walls
and depth and width
of cells of lower epi-
dermis on a trans-
verse section mid-
way between apex
and base at midrib:
Depth of outer wall
Depth of lower epi-
dermal cells
Width of lower epi-
dermal cells
Depth and width of
midrib bundle on
transverse section:
Depth

864

25.2
28.8
47.5

178.5

363.6

28.8
29.9
36.7

369

229.7

16.9
30.9
41.4

362.5

501.1

21.6
38.1
48.2

270

Width

147.6

236.9

259.2

201.6

Thickness of transverse
section at midrib. . . .

1628.6

1738.2

1900.1

1934.9

C. villosum. In both hybrids they are deeper than in
either parent, and in C. lathamianum inversum they are
wider than in either parent. In C. lathamianum, how-
ever, they are between those of the parents in width, but
slightly nearer C. villosum. (Table J 53.)

Between the elongated upper epidermal cells and the
lower epidermal cells are many layers of small, rounded,
chlorophyll-containing cells, embedded in which is the
midrib bundle that consists of a patch of thin-walled
cells, the phloem below, and thick-walled cells, the xylem
above, and all surrounded by a fibrous sheath. The mid-
rib bundle is much smaller in C. spicerianum than in
C. villosum. In both hybrids the depth of the bundle
is between those of the parents, that of C. lathamianum
inversum being almost exactly mid-intermediate between
those of the parents; and that of C. lathamianum being
very near C. villosum. The width in C. lathamanium
inversum is between those of the parents, though nearer
C. villosum; and that of C. lathamianum is greater than
in either parent.

The thickness of the transverse sections at the mid-
rib of the four plants was also measured. C. spicerianum
was found to be not as tKick as C. villosum, but the two
hybrids have a greater thickness than in either parent.

FLO WEB-STALK.

Sections of the epidermis of the flower-stalk were
examined just below the ovary and also at a point midway
between the ovary and base of the flower-stalk. At the
former position the epidermal cells are somewhat rectan-
gular, with thin lateral walls and a thick cuticle. They
are smaller in C. spicerianum than in C. villosum. In
both hybrids the length is between those of the parents,
though in C. lathamianum it is much nearer C. villosum,
and in C. lathamianum inversum nearer C. spicerianum.
The width in the hybrids is greater than in either parent.
(Table J 54.)

Hairs are present at the top of the flower-stalk.
They are long and pointed in C. spicerianum; equal
numbers of club-shaped and pointed hairs in C. villosum;
all pointed in C. lathamianum; and only 1 in 25 club-
shaped in C. lathamianum inversum. In this character
both hybrids seem to resemble C. spicerianum more than
C. villosiim. There are 2 hairs in a field in C. spiceri-
anum No. 1 and 6 in 10 in No. 2 ; 2.7 in C. villosum; and
2.1 in C. lathamianum inversum. The pointed hairs are
shorter in C. spicerianum than in C. villosum, and in
length in the hybrid are between those of the parents,
though much nearer C. spicerianum than C. villosum.
The club-shaped hairs are present only in C. villosum
and C. lathamianum inversum, and are very nearly as
long in the latter as in C. villosum. (Table J 54.)

The top of the flower-stalk in C. spicerianum is hairy,
and brownish purple due to all of the epidermal cells,
except those from which the hairs arise, being filled with
deep-violet cell sap. The hairs contain orange chromo-
plasts. (In C. spicerianum No. 2 the flower-stalk is
greenish purple at the top, and only slightly hairy. The
color is due to a few cells and a few of the basal cells
of the hairs containing violet sap, the others containing
pale-green plastids.) In C. villosum the color is green,
with many purple and colorless hairs, due to cells con-
taining green plastids, others with violet sap and yellow
chromoplasts. All of the hairs contain yellow chromo-

822

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

plasts which become orange-brown in the end-cells.
Nearly all the hairs contain deep-violet sap. In C.
lathamianum the color is green with shorter hairs and
purple specks, due to some cells containing yellowish-
green plastids, others, 2 or 3 together, with violet sap
and yellow chromoplasts, these being in much greater
number than in C. villosum; hairs have yellowish-green
plastids" and a violet sap. In C. lathamianum inversum
the color is a lighter green, with short purplish hairs, the
color being due to the same causes as in C. lathamianum,
but there are fewer cells with violet sap grouped together.
The epidermis at the middle of the flower-stalk con-
sists of thin-walled, rectangular cells with a thick outer
cuticle. They are smaller in C. spicerianum than in G.
villosum, and in width are between those of the parents
in both hybrids, though nearer C. villosum. In length,
that of C. lathamianum is greater and that of C. lathami-
anum inversum less than in cither parent. (Table J 54.)

TABLE J 54.

C. spicer-
ianum.

C. vil-
losum.

C. lath-
amianum.

C. lath-
amianum

inversum.

Length and width of
cells of epidermis of
flower-stalk at top:
Length

M
95

M
123 8

M
1209

M
101 9

Width

42 8

52 9

58 3

00 5

Hairs at top of flower
stalk:
Length of pointed
hairs, No. 1
Length of pointed
hairs, No. 2 ...

457.0
271.4

1534.7

532.4

591.6

Length of club-
shaped hairs ....
Length and width of
cells of epidermis of
flower-stalk at
middle:
Length

0
139.3

407.1
143.6

0

154.4

382.8
117

Width

37.4

55.8

49.3

50

Hairs of flower-stalk at
middle:
Length of pointed
hairs, No. 1
Length of pointed

354.9

288 8

1216.2

GS3.8

683.8

Length of club-
shaped hairs
Thickness of outer wall,
depth, and width of
cells of flower-stalk
at middle:
Thickness of outer

0
14.4 to 18

450.6
9 to 10.8

443.7
10.2 to 1£

424.5
19.8 to 25.2

Depth

59.7

67.7

53.3

66.9

Width
Width of cortex in a
transverse section of

33.8
252

47.9
540

41
396

42.1
306

Hairs similar to the foregoing are present at the
middle of the flower-stalk. Pointed hairs only are pres-
ent in C. spicerianum; twice as many pointed as club-
shaped hairs in C. villosum; many pointed and very few
club-shaped hairs in C. lathamianum; and pointed with
many club-shaped hairs (more than in C. villosum) in
C. lathamianum inversum. In the number of club-
shaped hairs C. lathamianum is very nearly mid-inter-
mediate between those of the parents, but the number in

C. lathamianum inversum goes beyond that of either
parent.

Hairs number 2.3 in C. spicerianum, 3.1 in C. vil-
losum, 2.9 in C. lathamianum, and 3.7 in C. lathamianum
inversum. In C. spicerianum No. 2 hairs are very much
less numerous and shorter than in C. spicerianum No. 1.
The pointed hairs are shorter in C. spicerianum than in
C. villosum, and in length in the hybrids between the
parents, but nearer C. spicerianum than C. villosum. The
club-shaped hairs are only slightly shorter in both hybrids
than in C. villosum.

The color is the same at the middle -as at the top of
the flower-stalk, except in C. spicerianum No. 2 where
it is a dark purple, due to most of the cells being filled
with violet sap and yellow chromoplasts. Other cells
contain only yellow chromoplasts, and a very few color-
less hairs are present.

Transverse sections of the flower-stalk were taken at
a point midway between the top and the base. Outer-
most is a layer of epidermis that consists of rounded cells
with slightly thickened inner and lateral walls and a
greatly thickened outer wall. The outer wall is ridged
in all of the plants, and it is thicker in C. spicerianum
than in C. villosum, and thicker in both hybrids than in
either parent. From this layer arise the hairs. The
epidermal cells themselves are smaller in C. spicerianum
than in C. villosum, and are in botJt hybrids between
the parents in size, except for the depth in C. lathami-
anum which is less than in either parent. The depth in
C. lathamianum inversum is nearer that of C. villosum.
The width in C. lathamianum is almost exactly mid-
intermediate between the widths of the parents; in C.
lathamianum inversum, however, it is nearer that of
C. villosum. (Table J 54.)

Beneath the epidermis are several layers of thin-
walled, rounded cells containing green chloroplasts, the
cortex, with the walls of the outermost layer slightly
thickened. This zone is 6 to 8 rows deep in C. spiceri-
anum, 10 to 12 in C. villosum, 8 to 10 in C. lathami-
anum, and 6 to 7 in C. lathamianum inversum, thus be-
ing almost exactly mid-intermediate in C. lathamianum
and the same or less than in either parent in C. lathami-
anum inversum. The cortex is not as wide in C. spiceri-
anum as in C. villosum, and it is between the parents
in both hybrids, being exactly mid-intermediate in C.
lathamianum and nearer C. spicerianum in C. lathami-
anum inversum. (Table J 54.)

Within the cortex is the vascular cylinder, composed
outermost of several thickened layers of cells, and within
of rounded thin-walled cells in which are embedded the
bundles.

FLOWER.

Sections of the upper epidermis of the dorsal sepal of
the four plants were taken at the middle point along the
midrib. The cells are wavy-walled, slightly shorter but
wider in C. spicerianum than in C. villosum, but larger
in both hybrids than in either parent. (Table J 55.)

Multicellular hairs are present on the upper epidermis
in C. spicerianum and the two hybrids, but absent in
C. villosum. (Table J 55.) They consist of from 3 to 5
cells linearly arranged, the lower cells being more elon-
gated, the upper more compressed and slightly swollen,
giving the hair a club-like appearance, the end cell being
rounded and containing a great many chromoplasts. They

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

823

are more numerous and longer in the both hybrids than
in C. spicerianum — 0.5 in C. spicerianum, none in G.
villosum, 1.3 in C. lathamianum, 0.76 in C. lathamianum
inversum.

The color at the midrib is red-purple in C. spiceri-
anum, C. lathamianum, and C. lathamianum inversum,
and pea-green with dark-brown veins in C. villosum.
The color is due in C. spicerianum to the cells being filled
with a deep reddish-violet cell sap ; in C. villosum the cells
of the upper epidermis containing green plastids, and
those of the layer beneath containing a red-violet cell
sap; in C. lathamianum and C. lathamianum inversum
to a deep red-violet sap in most of the cells of the layer
beneath and also probably in the upper epidermis, other
epidermal cells contain pale yellowish-green plastids and
others both the yellowish-green plastids and the red-violet
cell sap.

Sections of the lower epidermis at the middle of the
midrib were also examined. The cells are much elon-
gated, and hairs are very numerous. There are two types
of hairs : one, the pointed, consisting of 2 to 4 cells in a
line, the end cell being pointed ; the other, club-shaped,
like the other except that the 2 or 3 end-cells are short-
ened and the last one swollen. The pointed hairs are
present in C. spicerianum, and club-shaped hairs are
very rare. The pointed hairs are less numerous than the
club-shaped in C. villosum; they are 1 to 4 in C. villosum,
3 to 2 in C. latliamianum, and 2 to 1 in C. lathamianum
inversum, but more numerous in the hybrids. The
pointed hairs are shorter in C. spicerianum than in C.
villosum, and in the hybrids they are between those of the
parents, though in C. lathamianum much nearer C.
spicerianum, and in C. lathamianum inversum much
nearer C. villosum. The club-shaped hairs are also
shorter in C. spicerianum than in C. villosum. Those of
C. lathamianum, though between those of the parents,
are nearer C. spicerianum, and those of C. lathamianum
inversum are shorter than in either parent. (Table J 55.)

The color is red-purple in C. spicerianum and C.
lathamianum, greenish purple in C. lathamianum inver-
sum, and green with long numerous purple hairs in C.
villosum. It is due in C. spicerianum to all of the epi-
dermal cells, except those from which hairs arise, being
filled with a deep red-violet sap, and the hairs while not
containing a red-violet cell sap have yellow-orange
chromoplasts ; in C. villosum to the epidermal cells be-
ing filled with yellowish-green plastids and the hairs
being filled with a violet cell sap and yellowish-green plas-
tids, the end-cells of the club-shaped hairs being packed
with yellow-brown chromoplasts; in C. lathamianum
to some cells that are filled with yellowish-green plastids
and others with plastids and violet cell sap. The hairs
are filled either with only a deep-violet cell sap, or with
a violet cell sap and the rounded end-cell with yellow
chromoplasts. In C. lathamianum inversum there are
more cells with yellowish-green plastids and fewer with
a violet sap and plastids than in C. lathamianum. A
few hairs contain violet sap only ; others with a violet sap
and yellow-brown chromoplasts in blunt end-cells; and
others with only a few yellow chromoplasts.

Sections of the upper epidermis of the dorsal sepal
at the base were also examined. The upper epidermal
cells are smaller in C. spicerianum than in C. villosum.
In both hybrids the cells are of greater length than in

either parent, but the width is between those of the
parents, that of C. lathamianum being nearer that of
C. villosum, that of C. lathamianum inversum nearer
C. spicerianum. (Table J 55.)

Club-shaped hairs are present in C. spicerianum,
absent in C. villosum and present in less numbers in
both hybirds. They are longer in both hybrids than in
C. spicerianum. (Table J 55.)

The color is green with reddish hairs in C. spiceri-
anwm,-.deep reddish brown in C. villosum; green spotted
with deep red-brown in C. lathamianum; and a paler
green spotted with red-brown in C. lathamianum in-
versum. It is due in C. spicerianum to the upper epi-
dermal cells being filled with yellow-green plastids, hairs
filled with violet sap, the 2 or 3 end-cells containing
yellow chromoplasts ; in C. villosum to the upper epider-
mal cells containing greenish-yellow chromoplasts, and
to many cells of the layer beneath being filled with a
red-violet cell sap; in C. lathamianum to the upper
epidermal cells containing yellowish-green plastids, in
scattered regions to several adjoining cells of the layer
beneath containing a red-violet sap, and to hairs con-
taining a violet sap which have end-cells packed with
orange chromoplasts ; in C. lathamianum inversum to the
same conditions as in C. lathamianum, the only differ-
ences being that the chromoplasts in the upper epidermal
cells are more yellowish and the hairs more numerous
than in C. lathamianum, giving an appearance very much
like that of the other hybrid.

The lower epidermic of the dorsal sepal at the base
consists of longer and narrower cells in 0. spicerianum
than in C. villosum. The cells of both hybrids are
larger in both dimensions than in either parent. (Table
J 55.)

Both pointed and club-shaped hairs are present. The
former are more numerous than the latter, which are
rare, in C. spicerianum, while there is the reverse in
C. villosum. Pointed hairs are 4 to 1 in C. lathami-
anum, and in equal numbers in C. lathamianum inver-
sum. The pointed hairs are shorter in C. spicerianum
than in C. villosum, and though the average length in
both hybrids is between those of the parents, it is
much nearer C. spicerianum. Those of C. lathamianum
inversum are much longer than those of C. lathamianum.
The club-shaped hairs also are shorter in C. spicerianum
than in C. villosum. In C. lathamianum the average
length is shorter than in either parent. In C. lathami-
anum inversum the average length, though between that
of the parents, is much nearer C. spicerianum. The club-
shaped hairs also are longer in C. lathamianum inversum
than in C. lathamianum. (Table J 55.)

The color is green in C. spicerianum, green with
many long violet hairs in C. villosum, green with short
violet hairs in C. lathamianum, and a slightly paler
green with short violet hairs in C. lathamianum inversum.
It is due in C. spicerianum to the lower epidermal cells
being filled with yellowish-green plastids, and to hairs
that contain yellowish chromoplasts and a few basal cells
that contain a violet cell sap ; in C. villosum to the epi-
dermal cells containing yellowish-green plastids, the hairs
all being filled with a violet cell sap, and also with a few
yellowish chromoplasts; in both C. lathamianum and
C. lathamianum inversum to the epidermal cells being
filled with yellowish-green plastids. A violet cell sap

824

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

and a few yellow chromoplasts may be present in both
the pointed and the club-shaped hairs. Some of the
pointed hairs contain only yellowish chromoplasts, and
some of the club-shaped hairs have yellow orange plastids
massed in the end-cell. Those containing violet sap are
not as numerous in C. lathamianum inversum as in C.
lathamianum.

Sections of the upper epidermis of the lateral petals
along the mid-line and at a point equidistant from the
base and the apex were examined. The upper epidermal
cells have thin, wavy walls, and are a little shorter
and wider in C. spicerianum than in C. villosum. In
both hybrids the average length is greater than in either
parent. The width in C. lathamianum is greater than in
either parent; that of C. lathamianum inversum is be-
tween those of the parent, but much nearer that of
C. spicerianum. (Table J 55.)

The color is dark green with red-purple midrib in
C. spicerianum, and is due to cells filled with greenish-
yellow plastids, and at the red-purple line to a deep red-
violet sap that fills the cells of the layer beneath. In
C. villosum the color above the midrib is deep red-brown,
due to yellow chromoplasts in the upper epidermal cells
and a red-violet sap in the layer beneath. The red-
brown midrib in C. lathamianum and C. lathamianum in-
versum is also due to greenish-yellow chromoplasts in the
upper epidermal layer and to a red-violet sap in the cells
of the layer beneath. The only difference between the
coloring of the hybrids is that the red-purple midrib
line is broader in C. lathamianum inversum than in C.
lathamianum.

The lower epidermis of the petals along the mid-line
and at a point equidistant from the base and the apex
consists of thin-walled, almost hexagonal cells with only
very slightly wavy walls in C. spicerianum; of cells of
more irregular shape and with wavy walls in C. villosum;
and of cells with irregular wavy walls which appear very
much like those of C. villosum in the hybrids. The cells
are shorter and broader in C. spicerianum than in C.
villosum, and are longer and broader than in either
parent. (Table J 55.)

A few hairs are present on the lower epidermis along
the midrib. Sections of the upper epidermis of the petal
at the anterior part at the base show long pointed hairs.
These hairs are shorter in C. spicerianum than in C. vil-
losum and are longer in both hybrids than in either
parent. (Table J 55.)

The color of this portion of the petal is green with
reddish-brown specks and violet hairs in C. spicerianum,
and is due to pale yellowish chromoplasts in both upper
epidermal cells and hairs, and to a red-violet cell sap in
some cells and some hairs. The color in the hairs par-
tially obscures pale-yellow chromoplasts. Other hairs
without the red-violet sap contain deeper yellow-orange
chromoplasts. In C. villosum the color is greenish-yel-
low with violet hairs and pale brown-purple specks, and
is due to a few pale-yellow chromoplasts in the upper
epidermal cells and hairs, and to a red-violet cell sap
in the hairs and in a few of the cells in the layer beneath
the epidermis. In C. lathamianum the color is more
greenish than in C. villosum; in C. lathamianum inver-
sum more yellowish than in C. villosum, both with brown-
purple specks and violet hairs due to yellow chromoplasts
in the upper epidermal layer and in the hairs, these

chromoplasts being obscured by the violet sap. Violet
sap is also present in several areas of cells of the layer
beneath the upper epidermis where the brown-purple
specks are present.

Sections of the upper epidermis of the labellum were
taken at the base along the mid-line. The epidermal cells
are somewhat irregular in shape and have thin, wavy
walls. They are smaller in C. spicerianum than in C.
villosum. The relationship in the hybrids to the parents
is very irregular: In length the cells of C. lathamianum
are between those of the parents, but nearer C. spiceri-
anum, while in C. lathamianum inversum they are longer
than in either parent. In width, the cells of C. lathami-
anum exceed the widths of those of either parent; but
the width in C. lathamianum inversum is less than in
either parent. (Table J 55.)

Long pointed hairs are numerous. They are shorter
in C. spicerianum than in C. villosum; shorter in C.
lathamianum than in either parent; and between the
parents in C. lathamianum, but very near that of C.
villosum. (Table J 55.)

The color of this area in C. spicerianum is green with
purple specks and hairs. This is due to the presence
of yellowish-green chromoplasts in most of the cells, a
red-violet sap in a few cells, and a red-violet sap and
yellowish chromoplasts in the hairs. In C. villosum the
color is pale yellow, with purple hairs, and with red-
purple dots over the veins. This is due to the upper
epidermal cells containing a few yellow chromoplasts,
to a deep-violet sap in many cells grouped together, and
to the short hairs containing yellow chromoplasts and
the hairs containing a red-violet sap and yellow chromo-
plasts. In C. lathamianum the same area is greenish
yellow with deeper and larger dots than in C. villosum,
and with purple hairs. Microscopically, the appearance
is very similar to that of C. villosum except that the
areas of the colored cells are more numerous and the
red-violet is of a deeper shade. In C. lathamianum
inversum the area is of a deeper yellow than in C. vil-
losum, also with purple specks and hairs. Microscopi-
cally this also is very similar to that of 0. villosum,
but the colored areas are not as numerous, nor is the
red-violet sap of so deep a shade.

Sections of the upper epidermis of the labellum at the
most anterior part along the mid-line were examined in
the four plants. The upper epidermal cells are very
wavy-walled. They are of almost the same length but
wider in C. spicerianum than in C. villosum. In length,
the cells of both hybrids are greater than in either parent;
in width, those of C. lathamianum are between those of
the parents, though much nearer to C. spicerianum; that
of C. lathamianum inversum, however, is greater than in
either parent. (Table J 55.)

Long hairs, having the last two cells a little shortened
and the last cell rounded so as to resemble somewhat
the club-shaped hair, are numerous on this area. They
are longer in C. spicerianum than in C. villosum. They
are shorter in C. lathamianum than in either parent;
they are between the two parents in C. lathamianum,
but much nearer those of C. spicerianum than C. vil-
losum. (Table J 55.)

The color is brownish purple- in C. spicerianum, and
is due to many cells being filled with a pale or deep red-
violet cell sap and yellow chromoplasts, to some cells

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

825

TABLE J 55.

C. spicer-
ianum.

C. vil-

losum.

C. lath-
amianum.

C. lath-
amianum
inversum.

Length and width of
cells of upper epider-
mis at middle of
dorsal sepal along
midrib:
Length

M
105 5

M
106 5

M
120 2

M
138 6

Width

65 9

59 7

73 4

72 7

Length on upper epi-
dermis of dorsal sepal
at middle point ....

235 1

0

2603

284 7

Length of hairs on
lower epidermis of
dorsal sepal along
midrib :
Length of pointed

333 7

1 430 3

654 2

976 1

Length of club-
shaped hairs ....
Length and width of
cells of upper epider-
mis at base of dorsal
sepal :

374.4
92 1

581.1
99 3

436.7
111 9

323.6
108 7

Width

48 2

67 7

65.5

56.9

Length of hairs on
upper epidermis at
base of dorsal sepal.
Length and width of
cells of lower epider-
mis at base of dorsal
sepal:

455.9
87 1

0
79 9

817.8
104 4

817.8
114 5

Width

53 3

57 6

57 9

605

Length of pointed and
club-shaped hairs on
lower epidermis at
base of dorsal sepal :
Length of pointed

343 1

1 658 2

347

631 4

Length club-shaped
Length and width of
cells of upper epider-
mis at middle of lat-
eral petal :

450
101 5

1,106.6
105 1

428.7
112.3

465.8
113.7

Width

66 9

54

70 5

63 3

Length and width of
cells of lower epider-
mis at middle of lat-
eral petal:

99 3

119 1

121.3

124.5

Width

68

64 8

73.8

77

Length of hairs on
upper epidermis of
petals, anterior part
at base
Length and width of
cells of upper epider-
mis at base of label-
lum along mid-line:

1,115.3
105.1

1,578.2
112.7

1,729.5
107.6

1,706.9
118.4

Width

64.8

65.5

80.6

55.8

Length of hairs on
upper epidermis at
base of labellum
along mid-line:
Length
Length of cells of upper
epidermis of label-
lum at most anterior
part along mid-line :

1,017.9

88.5

1,278.9

88.2

953.5
103.3

1,273.7
110.5

Width

57.9

50

56.1

59

TABLE J 55. — Continued.

C. spicer-
ianum.

C. vil-
Josum.

C. lath-
amianum .

C. lath-
amianum
inversum.

Length of hairs on
upper epidermis of
labellum at most an-
terior part along mid-

M
779 5

M
612 6

/*
602

It
748 2

Length and width of
cells of lower epider-
mis of labellum be-
tween apex and most
anterior part :

111.6

122.6

126.7

132.1

Width

63.3

74.1

74.1

77.7

Length and width of
cells of lower epider-
mis at base of label-
lum along mid-line:

114.8

99

121.7

137.1

Width

69.1

65.5

73.1

62.6

which contain only orange-brown chromoplasts, and to
hairs which in some instances are filled with a lavender
cell sap, and in others have deep orange-brown chromo-
plasts. In C. villosum it is pale brownish-greenish-
violet, due to many cells being filled with lavender sap
and yellow chromoplasts and a few having yellow chromo-
plasts only, and to many hairs that contain a pale-violet
sap with yellow chromoplasts, and a few that have only
orange or brown chromoplasts. In C. lathamianum the
color is dark greenish-purple, due to the cells being filled
with a deeper lavender cell sap than in C. villosum
together with yellow chromoplasts, and hairs filled with
yellow chromoplasts only, and also those with yellow
chromoplasts and a violet sap. In C. lathamianum in-
versum the background is orange with reddish-brown
spots and veins, due to a deeper violet sap than in C.
lathamianum, together with yellow chromoplasts in
nearly all the cells and to hairs which contain yellow or
brown chromoplasts.

Sections of the lower epidermis of the labellum were
taken at a point between the apex and the most anterior
part (between the top of the slipper and the toe). The
cells are large and have very wavy walls. They are
smaller in C. spicerianum than in C. villosum, and larger
in both hybrids than in either parent, except in C. latham-
ianum in which the width is identical with that of C.
villosum.' (Table J 55.)

The color of this region in C. spicerianum is greenish
brown, due to yellow chromoplasts and a lavender cell
sap in the cells. In C. villosum it is brownish green with
brownish-violet veins, due to cells which may contain
yellow chromoplasts only, and to others which have both
yellow chromoplasts and a pale-lavender sap. In C.
lathamianum it is more like an olive-green with faintly
brownish veins, due to the lavender cell sap being less
prominent and the yellow chromoplasts more prominent.
In C. lathamianum inversum it is more of a greenish
orange, the yellow being more prominent than in C.
lathamianum. Under the microscope there appears to
be no violet sap, the color being due solely to deep-yellow
chromoplasts.

Sections of the lower epidermis of the labellum were
also taken at the very base along the median line. The

29

826

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

cells are large and have thin very wavy walls. They are
larger in C. spicerianum than in C. villosum. In length
they are larger in loth hybrids than in either parent;
but in width those of C. lathamianum are larger than
those of either parent, while those of C. lathamianum
inversum are smaller than in either parent.

The color of this area is green in C. spicerianum,
due to yellow chromoplasts in the cells ; greenish yellow
in C. villosum, due to a few pale-yellow chromoplasts,
more greenish in C. lathamianum than in C. villosum,
due to yellow chromoplasts; and more orange in C.
lathamianum inversum than in C. villosum, due to much
deeper yellow chromoplasts in the cells.

COMPABATIVE SUMMARY OF THE CHARACTERS OF THE

HYBRID CYPHIPEDIUM LATHAMIANUM AND

ITS PARENT-STOCKS.

The hybrid was found to be :

(1) The same or practically the sam.e as the seed
parent : In the width of the anterior sepal ; kind of hairs
present on the epidermis at the top of the flower-stalks.

(2) The same or practically the same as the pollen
parent: In the number of stomata on the lower epidermis
of the leaf at the middle ; the shape of the cells, and the
waviness of the walls of the lower epidermal cells of the
petals at the middle ; width of the lower epidermal cells
of the labellum between the apex and the most anterior
part.

(3) The same or practically the same as both parents:
In the shape of the leaves, thickness of the leaves ; thick-
ness of the cell walls on the upper epidermis of the leaf
at the middle ; color of the cell sap on the lower epidermis
at the base of the dorsal sepal.

(4) Intermediate: In the length of leaves $ ; width of
leaves $ ; size of blotches &t base of leaf 9 ; length of
spotted area at base of the leaf $ ; amount of shortening
of the youngest leaf; length of the youngest leaf $ ;
flowering period $ ; length of flower-stalk $ ; color of
flower-stalk; length of bract 9 ; length of ovary; color
of ovary; length of dorsal sepal 9 ; ratio of length to
width of dorsal sepal ; shape of dorsal sepal 9 ; color of
dorsal sepal 9 ; length of anterior sepal '9 ; color of an-
terior sepal $ ; length of lateral petals $ ; width of
lateral petals 9 ; shape of lateral petals 9 ; crisping of
dorsal margin of lateral petals 9 ; color of petals ; length
of the labellum 9 ; color of outer surface of labellum;
color of inner surface of labellum; shape of staminode;
width of staminode $ ; color of staminode; thickness of
cell walls on the upper epidermis of the leaf at the apex

9 ; length 9 , width $ , of the upper epidermal cells of
the leaf at the apex ; length $ , and width 9 , of the upper
epidermal cells of the leaf at the middle ; length $ , and
width 9 , of the lower epidermal cells of the leaf at the
apex ; number of stomata on the lower epidermis of the
leaf at the apex ; length of the lower epidermal cells of the
leaf at the middle $ ; number of stomata on the lower
epidermis of the leaf at the base; width of the lower
epidermal cells 3 , depth of the midrib bundle $ , on the
transverse section of the leaf at the midrib ; length of the
epidermal cells at the top of the flower-stalk $ ; number
of hairs $ , length of the pointed hairs 9 , and color at
the top of the flower-stalk ; the width $ of the epidermal
cells at the middle of the flower-stalk ; the kind of hairs
present, number of hairs $ , length of the pointed hairs

9 , length of the club-shaped hairs $ , color at the middle
of the flower-stalk; the width of the epidermal cells,
number of cortex layers and the width of the cortex on
the transverse section of the flower-stalk at the middle ;
the color of the upper epidermis of the dorsal sepal at
the midrib; the ratio of pointed to club-shaped hairs,
length of the pointed hairs 9 ; length of the club-shaped
hairs 9 , and the color of the lower epidermis of the dorsal
sepal at the midrib; the width of the upper epidermal
cells $ , number of hairs $ , and the color of the upper
epidermis at the base of the dorsal sepal; the ratio of
the pointed to club-shaped hairs 9 , length of the pointed
hairs 9 , and the color of the hairs on the lower epidermis
of the dorsal sepal at the base; the color of the upper
epidermis of the petal at the middle ; color of the upper
epidermis of the petal at the base ; length of the upper
epidermal cells of the labellum near the base ; width of
the upper epidermal cells of the labellum at the most
anterior part 2 ; color of the upper epidermis of the
labellum at the most anterior part; color of the lower
epidermis of the labellum between the apex and the most
anterior part; the color of the lower epidermis of the
labellum at the base 9 .

(5) Higher than in either parent: In the width of
the dorsal sepal 9 ; width of the labellum $ ; length $ ,
and width $ , of the upper epidermal cells of the leaf at
the base ; width of the lower epidermal cells at the middle
of the leaf 9 = 3; length $ , width $ , of the lower epi-
dermal cells at the base of the leaf ; depth of the lower
epidermal cells $ , width of the midrib bundle $ , thick-
ness of leaf! at the midrib $ , on the transverse section
of the leaf at the midrib ; width of the epidermal cells at
the top of the flower-stalk $ ; length of the epidermal
cells at the middle of the flower-stalk 3 ; thickness of the
outer walls of the epidermal cells 9 on the transverse
section of the flower-stalk at the middle ; length $ , width

9 , of the upper epidermal cells of the dorsal sepal at
the midrib ; the number of hairs 9 , length of hairs 9 ,
on the upper epidermis of the dorsal sepal at the midrib :
length of the upper epidermal cells at the base of the
dorsal sepal $ ; length of the hairs 9 on the upper epi-
dermis at the base of the dorsal sepal ; length 9 , width

$ , of the lower epidermal cells at the base of the dorsal
sepal ; length $ , width 9 , of the upper epidermal cells
at the middle of the petal ; length $ , width 9 , of the
lower epidermal cells at the middle of the petal ; length
of the hairs on the anterior part at the base of the petal

$ ; width 3 , color $ , of the upper1 epidermal cells of
the labellum near the base ; length of the upper epidermal
cells of the labellum at the most anterior part 9 = 3;
length of the lower epidermal cells of the labellum be-
tween the apex of the most anterior part 3 ; length 9 ,
and width 9 of the lower epidermal cells at' the base of
the labellum.

(6) Lower than in either parent: In the depth of the
cuticle S , depth of the upper epidermal cells $ , depth
of the lower cuticle 2 , on the transverse section of the
leaf; depth of the epidermal cells 9 on the transverse
section of the flower-stalk; length of the club-shaped
hairs 9 , on the lower epidermis of the dorsal sepal at the
base ; length of the hairs 9 on the upper epidermis of
the labellum near the base ; length of the hairs 3 on the
upper epidermis of the labellum at the most anterior
part. (Table J 56.)

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

827

TABLE J 56. — Summary of characters of hybrid-stock as regards
sameness, intermediatencss, excess, and deficit of development
in relation to parent-stocks.

Macro-
scopic.

Micro-
scopic.

Total.

Same as seed parent

1

0
2
29
2
0

1

4
2
43
30

7

2
4
4
72
32
7

Same as pollen parent

Same as both parents

Intermediate

Highest

Lowest

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE

HYBRID CYPRIPEDIUM LATHAMIANUM INVERSUM

AND ITS PARENT-STOCKS.

The hybrid was found to be : v

(1) The same or practically the same as the seed
parent : In the length of the ovary ; width of the stami-
node ; length of the lower epidermal cells at the middle of
the leaf ; shape of the cells and waviness of the walls on
the lower epidermis of the petal at the middle.

(2) The same or practically the same as the pollen
parent: In the amount of shortening of the youngest
leaf ; width of the anterior sepal ; micro number of cortex
layers in the transverse section of the flower-stalk at the
middle.

(3) The same or practically the same as both parents:
In the shape of the leaves ; thickness of leaves ; thickness
of the walls of the upper epidermal cells at the middle of
the leaf ; color of the cells on the lower epidermis at the
base of the dorsal sepal.

(4) Intermediate: In the length of the leaves 9 ;
width of the leaves 9 ; size of blotches at the base of the
leaf 9 ; length of spotted area at the base of the leaf 9 ;
length of the youngest leaf $ ; flowering period 9 ;
length of the flower-stalk $ ; color of the flower-stalk 9 ;
length of the bract $ ; color of the ovary 9 ; length of
the dorsal sepal 9 ; ratio of length to width of dorsal
sepal ; shape of dorsal sepal ; color of dorsal sepal ; length
of anterior sepal 9 ; color of anterior sepal; length of
lateral petals 9 ; width of lateral petals $ ; shape of petals
$ ; crisping of dorsal margin of petals $ ; length of label-

lum 9 ; color of the outer surface of labellum 9 ; color of
interior surface of labellum ; shape of staminode 9 ; color
of staminode 9 ; thickness of cell walls 9 ; length $ , width

9 , of the upper epidermal cells of the leaf at the apex ;
length of the upper epidermal cells of the leaf at the
base 9 ; width of the lower epidermal cells of the leaf
at the apex $ ; length of the lower epidermal cells 3 ,
and number of stomata 9 , at the base of the leaf; depth
of the upper epidermis 9 ; depth, and width 9 , of the
midrib bundle on the transverse section of the leaf;
length of the epidermal cells at the top of the flower-
stalk $ ; kind of hairs present S , number of hairs $ ,
length of pointed hairs $ , length of club-shaped hairs

9 , and color at the top of the flower-stalk ; width of the
epidermal cells at the middle of the flower-stalk 9 ; length
of the pointed hairs £ , length of the club-shaped hairs 9 ,
and color 9 at the middle of the flower-stalk ; depth 9 ,
width 9 , of the epidermal cells, and width of cortex 3 ,
on the transverse section of the flower-stalk ; color of the
midrib on the upper surface of the dorsal sepal ; ratio of
pointed to club-shaped hairs, length of pointed hairs 9 ,
and color 9 , on the lower epidermis of the dorsal sepal

at the midrib ; width of the upper epidermal cells at the
base of the dorsal sepal $ ; number of hairs 9 , color of
the upper epidermis at the base of the dorsal sepal ; ratio
of pointed to club-shaped hairs, length of pointed hairs
$ , length of club-shaped hairs $ , and color of hairs, on
the lower epidermis at the base of the dorsal sepal ; width
of the upper epidermal cells $ , and color at the middle of
the petal ; color of the upper epidermis at the base of the
petal; length of the hairs 9 , and color 9 , of the upper
epidermis of the labellum at the base ; length of the hairs
S , and color $ , of the upper epidermis of the labellum
at the most anterior part.

(5) Higher than in either parent: In the width of
the dorsal sepal $ ; color of the petals 9 ; width
of the labellum 9 ; length $ , width 3 , of the upper
epidermal cells at the middle of the leaf; width 9 , of the
upper epidermal cells at the base of the leaf; length 9 ,
of the lower epidermal cells at the apex of the leaf;
width 9 = $ of the lower epidermal cells at the middle
of the leaf ; width 9 , of the lower epidermal cells at
the base of the leaf; depth 9, and width S, of the
loweii epidermal cells, thickness of leaf 9 , on the trans-
verse section of the leaf at the middle ; width 9 , of the
epidermal cells at the top of the flower-stalk; proportion
of club-shaped hairs present 9 , and number of hairs
9 , on the epidermis of the flower-stalk at the middle ;
thickness of the outer walls of the epidermal cells in the
transverse section of the flower-stalk $ ; length 9 , width
3 , of the upper epidermal cells of the dorsal sepal at the
midrib ; number of hairs $ , length of hairs $ , on the
upper epidermis of the dorsal sepal at the midrib ; length
9 , of the upper epidermal cells at the base of the dorsal
sepal ; length of the hairs $ , on the upper epidermis at
the base of the dorsal sepal ; length $ , width 9 , of the
lower epidermis at the base of the dorsal sepal ; length 9 ,
of the upper epidermal cells at the middle of the petals ;
length 9 , and width $ , of the lower epidermal cells at
the middle of the petals ; length of the hairs on the an-
terior part of the petals at the base 9 , length of the
upper epidermal cells of the labellum at the base 9 ;
length 9 = 3, and width $ , of the upper epidermal
cells of the labellum at the most anterior part; length
9 , and width 9 , of the lower epidermal cells of the
labellum between the apex and the most anterior part;
color 9 , of the lower epidermis of the labellum between
the apex and the most anterior part ; length of the lower
epidermal cells at the base of the labellum $ ; color of
the lower epidermis at the base of the labellum $ .

TABLE J 57. — Summary of characters of hybrid-stock as regards
sameness, intermediatencss, excess, and deficit of development
in relation to parent-stocks.

Macro-
scopic.

Micro-
scopic.

Total.

Same as seed parent . . .

2

3

5

Same as pollen parent

2

1

3

Same as both parents

2

2

4

Intermediate

25

41

66

Highest

3

33

66

Lowest

0

g

g

(6) Lower than in either parent: In the number of
stomata on the lower epidermis of the leaf at the apex $ ;
number of stomata on the lower epidermis of the leaf at
the middle 9 ; depth of the upper cuticle 9 , depth of

828

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

the lower cuticle $ , on the transverse section of the IcaC
at the midrib ; length of the epidermal cells at the middle
of the flower-stalk $ ; length of the club-shaped hairs on
the lower epidermis of the dorsal sepal at the midrib 2 ;
width of the upper epidermal cells at the base of the
labellum 5 ; width of the lower epidermal cells at the
base of the labellum ? .

7. MACROSCOPIC AND MICEOSCOPIC CHAEACTERS OF
CYPBIPEDIUM VILLOSUM, C. INSIGNE MAULEI,

AND C. NITANS.

(Plate 34, figs. 205, 206, and 207. Tables J, 58 to 62; I, 7 and
Summaries, Chart F 8.)

GENEEAL DESCEIPTIONS.

(For description of C. villosum (seed parent) see
page 817.)

Data for the following descriptions were obtained
.from Veitch (Manual of Orchidaceous Plants, n, 33,
93), Keichenbach (Gardeners' Chronicle, 1878, 389),
Engler (Pflanzenreich IV, Th. 50, 95, 74; Floral
Magazine, 1861, Table 57), and Sander (Orchid Guide,
45,41).

C. insigne maulei (Pollen Parent). — Leaves linear-
ligulate, bifid at the apex, green on upper surface with a
few small pale-purple specks on the lower surface at the
very base, youngest leaf short, erect, inclosing the base of
the flower-stalk. Flower-stalk shorter than the leaves,
dark purple and hairy ; bract compressed, green with pur-
ple dots almost as long as the purple pubescent ovary.
Flower, dorsal sepal oval, lateral margins revolute toward
the base, apical one bent forwards, apple-green at basal
and central area, with many brownish-purple, spots
arranged more or less regularly along the main veins,
white above this green area; anterior sepal ovate, acute,
pale yellowish green with a few purple spots arranged
in lines over the veins at the base ; petals with wavy mar-
gin, yellowish-brownish-green with rather dull brownish-
purple veins; labellum yellowish green shaded with
brown ; column yellow with short purple hairs ; staminode
yellowish with an orange-yellow tubercle at the center.

0. nitens (Hybrid). — Leaves linear-oblong, bifid at
apex, keeled beneath, green above, dotted below at the
base for a short distance with small purple dots, last leaf
much shorter than others, erect, sheathing more or less
the flower-stalk. Flower-stalk slender, erect, green with
many purple hairs; bract compressed, green with a few
purple dots at base, inclosing about three-fourths of the
purple dotted and hairy greenish ovary. Flower, dorsal
sepal apple-green with white margin, rows of spots pres-
ent over the veins, large and brownish black on the green
background and small and purple above this on the white
area ; anterior sepal yellowish green with 2 rows of pur-
ple dots along the 2 median veins, darker than in G.
insigne maulei; the petals long with wavy margins, yel-
lowish brown with reddish-brown veins and glossy; the
labellum yellowish green, shaded with purple-brown, and
reddish brown toward the anterior; column short and
hairy ; staminode yellow with a bright yellow tubercle.

COMPAEISONS OF THE MACROSCOPIC CHARACTERS.

LEAF.

The leaves are longer and wider in C. villosum than in
C. insigne maulei, and shorter and narrower in the hybrid
than in either parent. (Table J 58.)

The leaves of C. villosum have, on the lower surface at
the base of the leaf, small dull brownish-purple dots.
In C. insigne maulei, the dots are less numerous, are
smaller than in C. villosum, and are of paler purple. In
C. nitens the dots are larger and darker than in C. insigne
maulei, but not as large as in C. villosum. The dotted
area extends up the leaf for a much greater distance in
C. villosum than in C. insigne maulei and a little further
up in C. nitans than in C. insigne maulei. (Table J 58.)

In all of the plants the youngest leaf is somewhat
shortened, embracing the base of the flower-stalk. In
C. villosum it is not so much shortened as in C. insigne
maulei, and though in length in the hybrid between the
parents it is much nearer C, insigne maulei than C. vil-
losum. The amount of shortening shown by comparing
the length of the youngest leaf with the average length
of the leaves is much less in C. villosum, in which the
ratio of the shortened leaf to the average length of the
leaves is 4 : 5, than in C. insigne maulei in which the ratio
is 1:2. In the hybrid the ratio is 2:3, between those
of the parents, nearly mid-intermediate. (Table J 58.)

C. insigne maulei flowers in December, C. villosum
in February ; the hybrid in December, very shortly after
C. insigne maulei.

FLOWER-STALK.

The flower-stalk is 1.8/t long in C. villosum, 15.5/* in
C. insigne maulei, and 18.5 /t in the hybrid.

The color of the flower-stalk is grass-green with long
purple and colorless hairs in C. villosum; dark purple
and hairy in C. insigne maulei; and pale green in C.
nitens, duller than in C. villosum and with purple hairs.
At the top of the flower-stalk is a compressed bract
which surrounds the base of the ovary. They are pale
green with purple spots extending along the veins. It is
longer in C. villosum than in C. insigne maulei, and
though between the parents in length in the hybrid, it is
much nearer C. insigne maulei than C. villosum. It
incloses almost the entire ovary in C. villosum, not quite
as much as in C. insigne maulei, and a little more than
half in the hybrid. (Table J 58.)

The ovary is also longer in C. villosum than in C. in-
signe maulei, and longer in the hybrid than in either
parent. (Table J 58.)

The color of the ovary is pale green with a few purple
specks and many long purple hairs in C. villosum; purple
and hairy in C. insigne maulei; and green with purple
dots and hairs in the hybrid.

The dorsal sepal is a little longer and wider in C.
villosum than in C. insigne maulei, and larger in both
dimensions in the hybrid than in either parent. (Table
J58.)

In C. villosum the color of the entire base of the dorsal
sepal is a deep red-brown, running up along the veins to
the middle of the sepal; the rest, except for a narrow
white margin, is a rather deep shade of green. In (7.
insigne maulei it is apple-green at the basal and central
parts, with dull brownish-purple spots arranged more
or less regularly along the main veins; upper portion
white. In C. nitens it is a deeper green than in C. in-
signe maulei, but the color does not extend so far up and
the spots are of a darker brownish-purple, and arranged
more regularly along the main veins; upper half white.

The anterior sepal is longer and wider in C. villosum
than in C. insigne maulei. In the hybrid the length

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

829

is identical with that of C. villosum, but the width is
greater than in either parent. (Table J 58.)

In C. villosum the color of the anterior sepal is yel-
lowish green with two narrow lines of brownish purple
extending along the 2 median veins. In C. insigne
maulei it is pale yellowish green with a few purple spots
arranged in lines at the base. In C. nitens it is yellowish
green, more greenish than in C. insigne maulei and more
yellowish than in C. villosum, with 2 rows of purple dots
over the veins at the base of a deeper purple than in
C. insigne maulei.

The lateral petals are longer and wider in C. villosum
than in C. insigne maulei. In the hybrid the length is
greater than in either parent, the width is between those
of the parents, but nearer C. villosum. (Table J 58.)

TABLE J 58.

C. vil-
losum.

C. insigne
maulei.

C. nitens.

Size of leaves:

cm.
27 6

cm.
25 3

cm.
20.9

Width

3 2

2 8

2.6

Length of purple-spotted area at

7 to 7 5

2 to 2 5

2 to 3.5

Length of youngest leaves inclos-

21

12.8

14.1

Length of bract at base of ovary. .

6.3
5 5

4.2

4.7

4.3

6.8

Length and width of dorsal sepal :

6.1

6

6.3

Width

3.6

3.2

4.4

Length and width of anterior sepal :
Length

5.8

5.3

5.8

Width ....

2.6

2.2

2.8

Length and width of lateral petals:

6.8

5.8

7

Width

3

1.6

2.5

Length and width of labellum:
Length

6

4.5

6.5

Width

3

2.6

3.1

In C. villosum the petal is very much narrower at the
base than toward the apex, the apical width being about
three times the basal width. In C. insigne maulei the
apical width is greater than the basal width, but not so
great as in C. villosum. In the hybrid the dimensions
are between those of the parents, the apical width being
over twice the basal width.

In C. villosum both margins are undulating; in
C. insigne maulei, the dorsal margin is crisped, the ven-
tral wavy ; and in the hybrid the dorsal margin is crisped
but not so much as in C. insigne maulei. While the
hybrid is between the parents in regard to this character,
it appears to be nearer C. insigne maulei than C. villosum.

In C. villosum the petals are distinctly divided into
halves by the mid-line of reddish purple-brown. The
upper half is a darker brown, the lower half more green-
ish. The upper surface is hairy at the base. In G.
insigne maulei the petals are all yellowish-brownish-
green, with rather dull brownish-purple veins, the median
vein being somewhat more prominent at the base, where
hairs are present. In the hybrid the petals are glossy
yellowish-brown, with deeper brownish-red veins, espe-
cially the median veins which are darker at the base.
Hairs are present at the base.

The labellum is longer and wider in C. villosum than
in C. insigne maulei. In the hybrid it is between the

parents in length, but nearer C. villosum, and greater
than in either parent in width. (Table J 58.)

The color of the outer surface of the labellum in
C. villosum is yellowish green at the base, becoming
brownish yellow anteriorly. In C. insigne maulei it is
paler green at the base, becoming pale brownish green
anteriorly, with slightly darker veins. In the hybrid it is
greenish yellow at the base (more yellowish than in C.
insigne maulei, and not as green as in C. villosum),
becoming greenish brown anteriorly, with brownish-violet
veins.

The color of the inside of the labellum in C. villosum
is at the base pale yellow with purple hairs and red-
purple dots over the veins, becoming anteriorly greenish
with a faint suggestion of brownish violet. In C. insigne
maulei it is yellow at the base, with purple hairs and a
few dots over the veins, becoming brownish yellow an-
teriorly. In the hybrid it is pale yellow-green at the base,
with purple hairs and red-purple dots over the veins, be-
coming brownish-greenish-violet anteriorly, slightly
darker than in C. villosum, and with somewhat greenish
veins.

The staminode is shield-shaped in all three plants,
the only difference in shape being that C. insigne maulei
does not have such a prominent apex as in C. villosum
and the hybrid. In this character the hybrid is exactly
like the seed parent C. villosum. The size of the stami-
node is also identical in the hybrid and C. villosum, that
of C. insigne maulei being smaller.

The width of staminode of C. villosum is 1.4 cm., of
C. insigne maulei is 1.1 cm., of C. nitens 1.4 cm.

In color the staminode in C. villosum is olive-green,
with short purple hairs, and greenish tubercle ; in C. in-
signe maulei, yellow, with purple hairs, and yellow tu-
bercle ; in the hybrid, orange-brown, with purple hairs,
and a deeper yellow tubercle than in C. insigne maulei.

COMPABISONS OF THE MICROSCOPIC CHARACTERS.

LEAF.

Sections of the upper epidermis were taken at the
apex, middle, and base of leaves of the same age. At the
apex, the upper epidermal cells are hexagonal in shape,
with a thick cuticle. The cell walls are thicker in C.
villosum than in C. insigne maulei, and fairly mid-inter-
mediate in thickness in the hybrid. The cells are only
slightly longer and narrower in C. villosum than in C.
insigne maulei, and smaller in the hybrid than in either
parent. (Table J 59.)

At the middle of the leaf the cell walls are practically
identical in thickness in all three plants. The cells are
longer but narrower in C. villosum than in C. insigne
maulei; and in the hybrid between those of the parents
in length, but very much nearer C. villosum, while in
width they are less than in either parent^ being slightly
narrower than and much closer to C. villosum. (Table
J59.)

At the base of the leaf the cells of C. villosum are
larger than those of C. insigne maulei. In the hybrid
the size is between those of the parents, though much
nearer those of 0. insigne maulei than 0. villosum.
(Table J 59.)

The average size of the upper epidermal cells of the
whole leaf is greater in C. villosum than in C. insigne
maulei. Those of the hybrid are narrower than in either

830

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

parent, and while in length between those of the parents
they are nearer those of C. insigne maulei than of
C. villosum. (Table J 59.)

Sections of the lower epidermis from the apex, mid-
dle, and base of the leaf were examined. At the apex
the cells are somewhat hexagonal or elongated hexagonal,
with rather thick walls and a thick cuticle. They are
larger in C. villosum than in C. insigne maulei, and
larger in the hybrid than in either parent. (Table J 59.)

Stomata are present on the lower epidermis — 9.2 in
C. villosum, 13.2 in C. insigne maulei, and 9.1 in C.
nitens.

The lower epidermal cells at the middle of the leaf
are larger in C. villosum than in C. insigne maulei, and
between those of the parents in the hybrid, though nearer
0. insigne maulei in length and almost identical with
C. villosum in width. (Table J 59.)

Stomata are less numerous in C. villosum (7.7) than
in C. insigne maulei, and between the parents in. the
hybrid, but nearer C. villosum.

The number of stomata in the lower epidermis at the
middle of the leaf is C. villosum 7.7, C. insigne maulei
11.6, C. nitens 8.4.

The lower epidermal cells at the base of the leaf are
elongated hexagonal, with thick walls and a thick cuticle.
They are larger in C. villosum than in C. insigne maulei,
and between those of the parents in the hybrid, being
nearer C. villosum in length and C. insigne maulei in
width. (Table J 59.)

Stomata are absent in the lower epidermis at the base
of the leaf.

The average size of the lower epidermal cells for the
whole leaf is greater in C. villosum than in C. insigne
maulei. In the hybrid, while between those of the
parents, it is nearer C. villosum than C. insigne maulei.

In C. villosum, at the base of the leaf on the lower
surface, are dull brownish-purple dots, due to 5 or 6
grouped cells being filled with a red-purple sap. In C.
insigne maulei there are a very few pale purple specks,
due to a few single scattered cells that contain a dull
purple sap. In C. nitens the dots are larger and darker
than in C. insigne maulei, due to a dull purple sap in a
few grouped cells.

Transverse sections of leaves of the same age were
taken at a point midway between the apex and the base.
The upper epidermal cells have on their outer surface
a layer of wax. The cuticle and layer of wax are
thicker in C. villosum than in C. insigne maulei, and
narrower in the hybrid than in either parent. The epi-
dermal cells, elongated in depth to form an aqueous tis-
sue, are not as deep in C. villosum as in C. insigne maulei,
and not as deep in 'the hybrid as in either parent. (Plate
34, figs. 203, 205, 206, and 207. Table J 59.)

The lower epidermal cells directly beneath the mid-
rib bundle were compared as to thickness of outer wall
and size. The outer wall (cuticle and wax) is thicker
in C. villosum than in C. insigne maulei, and not as thick
in the hybrid as in either parent. The cells of C. vil-
losum are deeper but not as wide as those of C. insigne
maulei. In the hybrid they are deeper and narrower
than in either parent. (Table J 59.)

Between the elongated upper epidermal cells and
the lower epidermal cells are several layers of small,
rounded, chlorophyll-containing cells in which are em-

bedded the midrib bundle. The midrib bundle is larger
in C. villosum than in C. insigne maulei, but deeper and
wider in the hybrid than in either parent, though the
depth is only a very little greater in the hybrid than in
C. villosum. (Table J 59.)

The thickness of the transverse sections at the region
of the midrib was also compared in the three plants.
The leaf was found to be thicker in C. villosum than in
C. insigne maulei, and between the two in the hybrid,
though nearer C. villosum than C. insigne maulei. (Table
J59.)

TABLE J 59.

C. vil-
losum.

C. insigne
maulei.

C. nitens.

Length and width of cells of upper
epidermis at apex of leaf:

P
105 5

M
104

#»
99 7

Width

84 6

89 6

79 2

Length and width of cells of upper
epidermis at middle of leaf:
Length

144 3

132 5

143 3

Width

109 1

111 2

108.7

Length and width of cells of upper
epidermis at base of leaf:
Length

150 1

139 3

142.2

Width

85 3

65 5

68

Length and width of cells of upper
epidermis of whole leaf:
Length

133.3

125.3

128.4

Width . . . .

93

88.8

85.3

Length and width of cells of lower
epidermis at apex of leaf:
Length

77.7

71.3

87.8

Width

507

45

61.5

Length and width of cells of lower
epidermis at middle of leaf:
Length ...

87.1

74.5

78.1

Width

57.6

49.3

57.2

Length and width of cells of lower
epidermis at base of leaf:
Length

110.1

88.5

102.9

Width

65.1

54.7

55.8

Size of cells of lower epidermis for
entire leaf:

91.6

78.1

89.6

Width

57.8

49.7

54.8

Cells of upper epidermis in trans-
verse section:
Depth of cuticle and wax
Depth of upper epidermal cells
Cells of lower epidermis beneath
midrib bundle in transverse
section:

27
363.6

28.8

24.8
407.5

21.9

22.3
232.9

18.7

Depth of lower epidermal cells
Width of lower epidermal cells
Depth and width of midrib bundle
in transverse section:
Depth

29.9
36.7

369

27.7
37.8

306

30.9
33.8

370.1

Width

236.9

212.4

262.1

Thickness of transverse section at

1,738.2

1,475.5

1,679.1

FLOWER-STALK.

Sections of the epidermis of the flower-stalk were
taken just below the ovary and at a point midway between
the ovary and the base of the flower-stalk. Just below
the ovary the cells are rectangular, with rather thin,
lateral walls and a thick cuticle on the outer surfaces.
The cells are larger in C. villosum than in C. insigne
maulei, and are shorter in the hybrid than in either

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

831

parent, and intermediate in width between the parents,
but nearer C. insigne maulei.

Both pointed and club-shaped hairs are present at
the top of the flower-stalk. Equal numbers of pointed
and club-shaped hairs are present in C. villosum; 2
pointed to 1 club-shaped in C. insigne maulei; and in the
hybrid almost exactly mid-intermediate in proportions
between those of the parents. There are 3 hairs in a field
in C. villosum, 5.1 in C. insigne maulei, and 4 in C.
nitens. The pointed hairs are longer in C. villosum than
in C. insigne maulei, and in the hybrid between those
of the parents in length, but nearer C. insigne maulei
than C. villosum. The club-shaped hairs are longer in
C. villosum than in C. insigne maulei, and in the hybrid
very nearly identical with those of C. villosum. (Table
J60.)

The color at the top of the flower-stalk in C. villosum
is green, with many purple and colorless hairs, due to
some cells containing green plastids and to others with
a violet sap and yellow chromoplasts. The hairs all
contain yellow chromoplasts which become orange-brown
in the end cells. Nearly all of the hairs contain a deep-
violet sap. In C. insigne maulei the color is purple, with
many hairs, due to all the cells (except those from which
hairs arise) being filled with deep-violet cell sap. Yellow
chromoplasts appear to be present in these cells. The
hairs are filled with violet sap, so deep in color as to
appear almost black; yellow-orange and orange-brown
chromoplasts are present especially in the end cells. In
the hybrid the color both macroscopically and microscopi-
cally is very nearly the same as in C. villosum.

The epidermis at the middle of the flower-stalk con-
sists of thin, lateral-walled, rectangular cells having a
thick outer cuticle. They are larger in C. villosum than
in C. insigne maulei, and are shorter and wider in the
hybrid than in either parent. (Table J 60.)

Hairs similar to those at the top of the flower-stalk
are present at the middle. Pointed hairs are twice aa
numerous as the club-shaped in both C. villosum and
C. insigne maulei, but are a little more numerous than the
club-shaped ones in the hybrid than in either parent.
The hairs in a field number 3.1 in C. villosum, 5.2 in
C. insigne maulei, and 4.8 in C. nitens. The pointed
hairs are longer in C. villosum than in C. insigne maulei,
and in the hybrid between those of the parents but
nearer those of C. insigne maulei. The club-shaped hairs
also are longer in C. villosum than in C. insigne maulei,
but are shorter in the hybrid than in either parent.
(Table J 60.)

The color is the same at both middle and top of the
flower-stalk.

Transverse sections of the flower-stalk were made at a
point midway between the top and the base. Outermost
is a layer of rounded epidermal cells with slightly thick-
ened inner and lateral walls, and with a greatly thickened
outer wall. The outer wall is ridged in all three plants,
but is not as thick in C. villosum as in C. insigne maulei.
In the hybrid the thickness is identical with that of C.
insigne maulei. From this layer the hairs arise. The
cells themselves are larger in C. villosum than in C. in-
signe maulei, and between those of the parents in size in
the hybrid, the depth being nearer C. villosum and the
width mid-intermediate. (Table J60.)

Beneath the epidermis is a zone of cortex, consisting
of several layers of rounded, thin-walled, chloroplast-
containing cells, the outer layer of which is thicker-
walled. There are 10 to 12 layers in C. villosum, and
9 to 10 in C. insigne maulei and in the hybrid. The
cortex is much wider in C. villosum than in C. insigne
maulei; and between the parents in width in the hybrid,
but much nearer C. insigne maulei. (Table J 60.)

TABLE J 60.

C. vil-
losum.

C. insigne
maulei.

C. nitens.

Length and width of cells of upper
epidermis at top of flower-stalk :
Length

V
123.8

f
107.3

M
103.7

Width

52 9

42 8

45 7

Length of hairs at top of flower-
stalk :
Length of pointed hairs

1 534.7

447 2

913 5

Length of club-shaped hairs. .
Length and width of cells of epi-
dermis of middle of flower-stalk :
Length

407.1
143.6

252.3
119.1

405.4
114.1

Width

55 8

41.4

569

Number and length of hairs at
middle of flower-stalk:

1 216.2

558.6

638.6

Length of club-shaped hairs. .
Thickness, depth, and width of
cells of outer epidermis of trans-
verse section at middle of flower-
stalk:

450.G
9 to 10.8

379.3
14.4 to 18

266.2
14.4 to IS

67.7

56.5

64.8

Width

47.9

37.4

42.8

Width of cortex of transverse
section at middle of flower-
stalk

54

37.8

41.4

FLO WEB.

Sections of the upper epidermis of the dorsal sepals
of the three plants were made at the median point along
the midrib. The upper epidermal cells are wavy-walled,
and are smaller in C. villosum than in C. insigne maulei,
and larger in the hybrid than in either parent. No hairs
are present on the upper epidermis. (Table J 61.)

The color of this region is pea-green, with dark-
brown veining in C. villosum; light green with dull
brownish-purple spots in C. insigne maulei; and a darker
green with darker brownish-purple spots in the hybrid.
It is due in C. villosum to the presence of green plastids
in the upper epidermal cells, and to a red-violet cell sap
in the layer beneath ; in C. insigne maulei to yellow-green
plastids in the upper epidermal cells and a red-violet
sap (at the region of the spots) in the layer beneath;
in the hybrid, to yellowish-green plastids in the upper
epidermal cells and to red-violet cell sap (over the spots)
in the layer beneath, the color being slightly deeper than
that of C. insigne maulei. Above the green area in C.
insigne maulei and in the hybrid yellowish-green plastids
only are present.

Sections of the lower epidermis were taken along the
midrib at the middle of the dorsal sepal. Hairs, both the
pointed and the club-shaped, are very numerous. The
club-shaped hairs are relatively more numerous (1 to 4)
in C. villosum, but the pointed hairs are relatively more
numerous (7 to 1) in C. insigne maulei; both are present
in practically the same numbers in the hybrid. The
pointed hairs are very much longer in C. villosum than in

832

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

C. insigne maulei, and shorter in the hybrid than in
either parent. The club-shaped hairs are also longer
in C. villosum than in C. insigne maulei, and while in
length between those of the parents; in the hybrid, they
are nearer those of C. villosum. (Table J 61.)

The color in C. villosum is green, with long purple
hairs ; in C. insigne maulei, yellowish, hairy, with a few
purple hairs; in the hybrid, green, hairy, with a few
purple hairs. The color in G. villosum is due to the
epidermal cells being filled with yellowish-green plastids,
the hairs filled with a red-violet cell sap and yellowish-
green plastids, and the end cells of the blunt hairs being
packed with yellow-brown chromoplasts ; in C. insigne
maulei and the hybrid, to the cells being filled with yellow
chromoplasts, a few hairs containing a red-violet cell
sap, and others having very few yellow ehromoplasts.

Sections of the upper epidermis at the base of the
dorsal sepal were examined. The upper epidermal cells
are smaller in C. villosum than in C. insigne maulei.
Those of the hybrid are longer than in either parent, and
in width identical with C. insigne maulei. (Table J 61.)

The color in C. villosum is a deep reddish brown;
in C. insigne maulei a pale green with dull brown-purple
spots; and in the hybrid a slightly darker green with
darker brown-purple spots. It is due in C. villosum
to the upper epidermal cells containing many greenish-
yellow chromoplasts, and to many cells of the layer be-
neath being filled with a red-violet cell sap ; in C. insigne
maulei, to a few yellowish-green plastids in the upper
epidermal cells, and to a red-violet cell sap beneath the
spots in the layer beneath the upper epidermis; and in
the hybrid to yellowish-green plastids and a red-violet
cell sap in the layer beneath, the red-violet being slightly
more red than in C. insigne maulei.

The lower epidermis at the base of the dorsal sepal
consists of shorter and wider cells in G. villosum than in
C. insigne maulei. In the hybrid the average length is
much greater than in either parent, and the width be-
tween those of the parents but nearer C. villosum. (Table
J61.)

Both pointed and club-shaped hairs are present. The
club-shaped hairs are more numerous than the pointed
hairs (2 to 1) in C. villosum, the latter being very rare.
The pointed hairs are twice as numerous as the club-
shaped hairs in C. insigne maulei. The club-shaped
hairs are more numerous than the pointed ones in the
hybrid, the ratio being between those of the parents.
Both pointed and club-shaped hairs are longer in C. vil-
losum than in C. insigne maulei, and while the average
length in the hybrid is between those of the parents it is
much nearer those of C. insigne maulei. (Table J 61.)

The color in C. villosum is green, with long violet
green (not as deep as in C. villosum), with violet hairs,
and a purple blotch at base; and in the hybrid, deeper
green (not as deep as in C. villosum), with violet hairs,
and a smaller purple blotch at the base. The color, in
C. villosum, is due to the epidermal cells being filled with
yellowish-green plastids, and to all the hairs containing
a violet cell sap with a few yellowish chromoplasts; in
C. insigne maulei, to the epidermal cells being filled with
yellowish-green plastids, a red-violet cell sap present in
the layer beneath (at the region of the blotch), a red-
violet cell sap in the pointed hairs, end cell of club-shaped
hairs being filled with orange-yellow chromoplasts; in

the hybrid, to the same causes as in C. insigne maulei,
except that there are fewer cells in the layer beneath
which contain a red-violet sap, a few grouped cells con-
taining the sap rather than all of the cells as in C. insigne
maulei.

The upper epidermis of the lateral petal along the
median line is composed of cells with thin, wavy walls.
They are smaller in C. villosum than in C. insigne maulei,
and larger in the hybrid than in either parent. (Table
J61.)

The color above the midrib in C. villosum is a deep
red-brown, due to the presence of yellow chromoplasts in
the upper epidermal cells, and to a red-violet sap in the
layer beneath; in C. insigne maulei, greenish-yellowish-
browu with pale purplish-brown veins, and due to yellow
chromoplasts in the upper epidermal cells and (where
the pale purplish-brown veins are present) to a pink-
violet sap that fills the cells of the layer beneath ; in the
hybrid, yellowish brown, with deeper red-brown veins,
and due to greenish-yellow chromoplasts in the upper epi-
dermal cells and (where the red-brown veins are present)
to a pink-violet sap that fills the cells of the layer be-
neath, the sap being slightly deeper in color than in C.
insigne maulei.

The lower epidermis of the petal at the same region
consists of cells which have thin wavy walls. They are
longer and broader in G. villosum than in C. insigne
maulei, and shorter and wider in the hybrid than in either
parent. (Table J 61.)

A few hairs are present along the midrib region.

Sections of the upper epidermis, of the anterior half at
the base of the petal, show long pointed hairs which are
longer in C. villosum than in C. insigne maulei, and are
slightly longer in the hybrid than in either parent.
(Table J 61.)

The color in C. villosum is greenish yellow, with violet
hairs, and pale brown-purple specks, due to a few pale
yellow chromoplasts in the upper epidermal cells and
hairs, and to a red-violet sap in the hairs and in a few
of the cells of the layer beneath the epidermis; in C.
insigne maulei, yellow, with violet hairs, due to a few
yellow chromoplasts in the cells and hairs, and to a deep
red-violet sap in the hairs; in the hybrid, pale yellowish-
green, with violet hairs, due to pale greenish-yellow
chromoplasts in cells and hairs, and to a red-violet sap
in the hairs and in a few patches of cells in the layer
beneath the epidermis.

Sections of the inner epidermis of the labellum were
taken,at the base along the mid-line. The cells are some-
what irregular in shape, with thin wavy walls. They are
larger in C. villosum than in C. insigne maulei, and
longer and narrower in the hybrid than in either parent.
(Table J 61.)

Numerous long pointed hairs are present. They are
longer in C. villosum than in C. insigne maulei, and
longer in the hybrid than in either parent. (Table J 61.)

The color of this area of the labellum is in C. villosum
pale yellow, with purple hairs, and red-violet dots over
the veins, due to the upper epidermal cells containing a
few yellow chromoplasts, and to areas of many cells
containing a deep red-violet sap. The short hairs con-
tain yellow chromoplasts ; the long hairs a red-violet sap
and yellow chromoplasts. In C. insigne maulei the same
area is yellow, with purple hairs, and a few faint purple

MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS.

833

dots over the veins. Under the microscope coloration ia
found to be due to the same causes as in 0. villosum,
except that the clusters of cells containing red-violet sap
consist of fewer cells, are less numerous, and further
apart. In the hybrid the area is pale yellowish green,
with purple hairs, and red purple dots over the veins, the
color being deeper than in C. villosum, and the area larger
than in C. insigne maulei. The appearance under the
microscope is similar to that in C. insigne maulei, but
there is a greater number of cells in the area that contain
red-violet sap.

Sections of the inner epidermis at the most anterior
part of the labellum along the mid-line were examined in
the three plants. The upper epidermal cells are very
wavy-walled and smaller in C. villosum than in C. insigne
maulei, and larger in the hybrid than in either parent.
(Table J 61.)

Long hairs are present in this region. They are
shorter in C. villosum than in C. insigne maulei, and
shorter in the hybrid than in either parent. (Table J 61.)

The color in C. villosum is pale brownish-greenish-
violet, with purple hairs, due to many cells being filled
with lavender sap and yellow chromoplasts, and to a
few cells with yellow chromoplasts only. Hairs mostly
contain a pale-violet sap and yellow chromoplasts ; a few
contain orange or brown chromoplasts only. In C. in-
signe maulei the color is yellowish brown, with purple
hairs, due to the cells containing yellow chromoplasts,
the hairs containing yellow chromoplasts and a pale-
violet cell sap, or with orange and orange-brown chromo-
plasts only. In the hybrid the color is brownish-greenish-
violet, darker than in C. villosum, with purple hairs, due
to many cells containing a lavender sap and yellow
chromoplasts, and to a few cells with yellow chromoplasts
only. Hairs containing a pale-violet sap and yellow
chromoplasts are more numerous than in C. insigne
maulei, and only a few contain only orange or brown
chromoplasts.

Sections of the lower epidermis of the labellum were
taken between the apex and the most anterior point
(between the top of the slipper and the toe). The cells
are all large and very wavy-walled. They are a little
smaller in C. villosum than in C. insigne maulei, and
larger in the hybrid than in either parent. (Table J 61.)

The color of this region in C. villosum is brownish
green with brownish-violet veins, due to some cells con-
taining only yellow chromoplasts, and to others with a
pale-lavender sap and yellow chromoplasts. In C. in-
signe maulei the color is yellow with brownish-violet
veins, darker than in C. villosum, and due to a pale-
lavender cell sap and yellow chromoplasts in some cells,
and to yellow chromoplasts only in other cells. In the
hybrid the color is brownish green with brownish-violet
veins, very similar to C. villosum, but darker, the brown-
ish-violet veins being not so dark as in C. insigne maulei;
the cell sap is darker than in either parent, and nearer a
red-violet than a lavender. Some of the cells contain
both yellow chromoplasts and colored sap, tad others
only yellow chromoplasts.

Sections of the lower epidermis were also taken at the
base of the labellum along the mid-line. The cells are
large and have thin, wavy walls. They are smaller in
C. villosum than in C. insigne maulei, and larger in the
hybrid than in either parent. (Table J 61).

TABLE J 61.

C. vil-
losum.

C. insigne
maulei.

C. nitens.

Length and width of cells of upper
epidermis at middle of dorsal
sepal:
Length

/<
1065

p

1°7 4

p
129 6

Width

59 7

77

91 4

Length of hairs on lower epidermis
at midrib of dorsal sepal:

1 430 3

508 1

483 7

Length of club-shaped hairs. . .
Length and width of cells of upper
epidermis at base of dorsal sepal :
Length

581.1
99 3

278.4
111 6

473.3
124 5

Width

67 7

72 7

7° 7

Length and width of cells of lower
epidermis at base of dorsal sepal :
Length

79.9

85.7

108

Width

57 6

41 4

60 7

Length of hairs on lower epidermis
at base of dorsal sepal :

1 658 2

457 6

490 7

Length of club-shaped hairs. . .
Length and width of cells of upper
epidermis at middle of lateral
petal:
Length

1,106.6
105.1

332.3
113

464.6
125 6

Width . . .

54

705

72 3

Length and width of cells of lower
epidermis at middle of lateral
petal:

119 1

104 7

101 9

Width

648

61 2

67 7

Length of hairs on upper epider-
mis, anterior half at base of peta
Length and width of cells of upper
(inner) epidermis at base of la-
bellum along mid-line:

1,578.2
112.7

1,214.5
111.9

1,595.6
117.3

Width

65.5

64.1

63.7

Length of hairs on upper (inner)
epidermis at base of labellum

1,278.9

1,160.6

1,346.7

Length and width of cells of upper
(inner) epidermis at most ante-
rior part of labellum along mid-
line:

88.2

94.3

112.3

Width

50

56.1

62.6

Length of hairs on inner surface of
labellum at most anterior part

612.5

763.8

582.9

Length and width of cells of lower
epidermis of labellum between
apex and most anterior part:

122.7

123.1

133.2

Width

74.1

77.4

83.1

Length and width of cells of lower
epidermis at base of labellum
along mid-line:

99

102.9

106.5

Width

65.5

66.2

68.4

The color of this area in C. villosum is yellowish green
(more greenish than in the hybrid), due to the presence
of a few pale-yellow chromoplasts in the cells; in C.
insigne maulei greenish yellow; in the hybrid greenish
yellow (more yellowish than in C. insigne maulei), to
yellow chromoplasts in the cells.

COMPARATIVE SUMMARY OF THE CHARACTERS OF THE
HYBRID CYPRIPEDIUM NITENS AND ITS PARENTS.
The hybrid was found to be :
(1) The same or practically the same as the seed

parent: In the color of the flower-stalk; length of the

834

MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS.

anterior sepal ; length of the apex of the staminode ; width
of the staminode; number of stomata on the lower epi-
dermis of the leaf at the apex ; width of the lower epider-
mal cells of the leaf at the middle; length of the club-
shaped hairs and color at the top of the flower-stalk;
color of the upper epidermis at the most anterior part of
the labellum.

(2) The same or practically the. same as the pollen
parent : In the length of the bract ; thickness of the outer
walls of the epidermis, number of layers in the cortex
in the transverse section of the flower-stalk ; color of the
lower epidermis of the dorsal sepal at the middle ; width
of the upper epidermal cells of the dorsal sepal at the base.

(3) The same or practically the same as in both
parents: In the shape of upper epidermal cells of the
leaf; thickness of cell walls of the upper epidermis of
the leaf at the middle ; shape of the lower epidermal cells
of the leaf; absence of stomata on the lower epidermis
of the leaf at the base ; shape of cells, thickness of walls
of the upper epidermis at the top of the flower-stalk ;
shape of the cells of the epidermis of the flower-stalk
on transverse sections.

(4) Intermediate: In the size of the blotches at the
base of the leaf ; length of the spotted area $ ; length of
the youngest leaf $ ; amount of shortening of the young-
est leaf ; flowering period $ ; color of ovary ; color of the
dorsal sepal $ ; color of anterior sepal ; width of lateral
petals 9 ; shape of petals ; crisping of margin of petals
$ ; color of petals ; length of labellum ; color of exterior
of labellum; color of interior of labellum; thickness of
cell walls of the upper epidermis of the leaf at the apex ;
length 9 , of the upper epidermal cells of the leaf at the
middle ; length $ , width $ , of the upper epidermal
cells of the leaf at the base ; length of the lower epidermal
cells of the leaf at the middle 9 ; number of stomata on
the lower epidermis of the leaf at the middle 9 ; length

9 , width 3 , of the lower epidermal cells, and color at
the base of the leaf; thickness of the transverse section
of the leaf at the midrib 9 ; width of the upper epidermal
cells of the flower-stalk at the top $ ; ratio of pointed to
club-shaped hairs, number of hairs, length of pointed
hairs $ , on the epidermis at the top of the flower-stalk ;
number of hairs $ , length of pointed hairs $ , on the
epidermis at the middle of the flower-stalk ; depth 9 ,
and width 9 of the epidermal cells, width of the cortex
$ , in the transverse section of the flower-stalk ; color of
the dorsal sepal at the middle $ ; ratio of pointed to
club-shaped hairs 9 , and length of club-shaped hairs on
the lower epidermis of the dorsal sepal at the middle;
color of the upper epidermis of the dorsal sepal at the
base; width of the lower epidermal cells of the dorsal
sepal at the base 9 ; ratio of pointed to club-shaped
hairs and color of the lower epidermis of the dorsal sepal

at the basej color of the upper epidermis of the lateral
petals at the middle $ ; color of the upper epidermis of
the lateral petals at the base 9 ; color of the upper epi-
dermis of the labellum at the base along the midline $ .

(5) Higher than in either parent: In the length of
flower-stalk 9 ; length of ovary 9 ; length 9 , and width

9 of dorsal sepal ; width of the anterior sepal 9 ; length
of the lateral petals 9 ; width of labellum 9 ; color of
staminode $ ; length 9 , and width 9 , of the lower epider-
mal cells at the apex of the leaf ; depth of the lower epi-
dermal cells 9 , depth 9 , and width 9 , of the midrib
bundle in the transverse section of the leaf ; width of the
upper epidermal cells at the middle of the flower-stalk 9 ;
ratio of pointed to club-shaped hairs at the middle of the
flower-stalk 9 = 5; length $ , width $ , of the upper
epidermal cells of the dorsal sepal at the middle ; length

$ , of the upper epidermal cells of the dorsal sepal at the
base ; length $ , of the lower epidermal cells of the dorsal
sepal at the base ; length $ , width $ , of the upper epi-
dermal cells at the middle of the lateral petals ; width 9 ,
of the lower epidermal cells at the middle of the lateral
petals ; length of hairs 9 , at the base of the labellum
along the midline ; length $ , width $ , of the upper epi-
dermal cells at the most anterior part of the labellum
along the midline ; length $ , width 3 , of the lower epi-
dermal cells, and color of sap $ , in these cells between
the apex and the most anterior part of the labellum;
length $ , width $ , of the lower epidermal cells at the
base of the labellum along the midline.

(6) Lower than in either parent : In the length of the
leaves $ , width of leaves $ ; length $ , width 9 , of the
upper epidermal cells of the leaf at the apex ; width 9 of
the upper epidermal cells of the leaf at the middle ; depth
of cuticle $ , depth of upper epidermal cells 9 ; depth of
lower cuticle $ , width of lower epidermal cells 9 , in the
transverse section of the leaf at the midrib ; length of the
epidermal cells at the top of the flower-stalk S ; length of
the epidermal cells 3 , length of club-shaped hairs $ at
the middle of the flower-stalk ; length of pointed hairs on
the lower epidermis of the dorsal sepal at the middle S ',
epidermis of the labellum at the most anterior part 9 .

TABLE J 62. — Summary of characters of hybrid-slock as regards
sameness, intermediateness, excess, and deficit of development
in relation to parent-stocks.

Macro-
scopic.

Micro-
scopic.

Total.

4

5

9

1

4

5

0

7

7

Intermediate

15

29

44

Highest

8

24

32

12

14

16

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OVERDUE.

3 1933
OCT 6 1941

JUN281957

JUN141957

MAY 2 8 1963

..•MY 2 o 1963

NOV25j$4
tf rJ96*)

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LD 21-50»i-8,-3'J

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