--. - :, 1 . A BIOCHEMIC BASIS FOR THE STUDY OF PROBLEMS OF TAXONOMY, HEREDITY, EVOLUTION, ETC., WITH ESPECIAL REFERENCE TO THE STARCHES AND 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 CARNEGIE INSTITUTION OF WASHINGTON PUBLICATION No. 270, PART II PRESS OF J. B. LIPPINCOTT COMPANY PHILADELPHIA TABLE OF CONTENTS PART I. PAGE 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. CHAPTER I. INTRODUCTION 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 First Proposition of Focke 10 Second Proposition of Focke 11 Third Proposition of Focke 12 4. Partial or Complete Sterility of Hybrids 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 9. Assistants 22 CHAPTER II. METHODS USED IN THE STUDY OF STARCHES 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 4. Photomicrographic Records 5. Reactions in Polarized Light, Without and With Selenite 6. Iodine Reactions 24 7. Aniline Reactions 25 8. Temperatures of Gelatinization 9. Action of Swelling Reagents 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. HISTOLOOIC 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 sanderoe alba, and Brunsdonna sanderce 32 Notes on Amaryllis, Brunsvigia, and Brunsdonna 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 daeones, H. zephyr, and H. dteones-zephyr 44 Notes on the Hippeastrums 46 5. Comparisons of the Starches of Haemanthus katherinse, H. magnificus, and H. andromeda 47 6. Comparisons of the Starches of Haeznanthus katherins, H. puniceus, and H. konig albert Notes on the Hsemanthuses 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 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 albus, 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 tenuifohum, 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. crocosmaeflora 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 i 166 Percentage of Total Starch Gelatinized at Definite Time-Intervals 167 Percentages of Total Starch and Entire Number of Grains Gelatinized at Definite Time-Intervala 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 El to E 46 263 Charts F 1 to F 14 282 CHAPTER V. SUMMARIES OP THE HISTOLOGIC CHARACTERS, ETC 284 1. The Starches 284 Histologic Characters and certain Qualitative and Quantitative Reactions 284 Brunsdonnse 285 Hippeastrum 287 TABLE OF CONTENTS V PAGE 1. The Starches Continued. Hsomanthus 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 OP 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-C'hemical System Particularized by the Characters of its 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. PAOE PREFATORY NOTES vii CHAPTER VIII. SPECIAL, GENERAL, AND COMPARATIVE LABORATORY DATA OF THE PROPERTIES OF STARCHES OP PARENT- AND HYBRID-STOCKS 377 1. Amaryllis Brunsvigia 379 1. Starches of Amaryllis belladonna, Brunsvigia josephinae, Brunsdonna sanderce alba, and B. sanderce 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 dzones, H. zephyr, and H. drones-zephyr 418 3. Hsemanthus 429 5. Starches of Ha;manthus katherince, 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 6. Nerine 481 10. Starches of Nerine crispa, N. elegans, N. dainty maid, and N. queen of roses 481 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. poeticus 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 9. 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. crocosmteflora 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 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 736 15. Miltonia 43. Starches of Miltonia vexillaria, M. roazlii, and M. bleuana. 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 CUAPTEB IX. MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PARENT-STOCKS AND HYBRID-STOCKS 785 1. Ipomcea coccinea, I. quamoclit, and I. sloteri 785 2. Laelia 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 starch 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 qxiali- 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-brunsvigiar Irunsdonnce 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 Hippeasl-rum, Crinum, Brunsi'igia, Ammocharis, Lycoris, Nerine, Stcrnbergia, Vallofa, Zephyranthes, and Sprekeliaj but even now many of them, especially the forms of Hippeas- tnim, are known and marketed as forms of Amaryllis. The genus Bntnsvigia 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.), Brunstigia Josephine Gawl. (Amaryllis josephince Red., A. josephince Herb., A. griffiana Herb.), and the hybrids Brunsdonna sanderce. alba and Bruns- donna sanderce. The specimens of A. belladonna and B. Joseph inn' were obtained from C.G. Van Tubergen, Jr., Haarlem, Holland, and those of the hybrids from the growers, Sander and Sous, St. Albans, England. The starch of another hybrid, Brunsdonna tubergcni, 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 Brunsdonna' 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 SANDERCE ALBA, AND B. SANDERCE. AMARYLLIS BELLADONNA (SEED PARENT). (Plate 1, figs. 1 and 4; Charts D 1 to D 21.) HISTOLOGIC PBOPEKTIES. 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 lamella? 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- mella? on 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 thei 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 hilam is a small, round, moderately distinct and not very refractive spot. It is usually not fissiired, 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. The lamellce 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 lamella? may be located at any position from the upper fourth to lower fourth of the grain. The finer lamella? are divided into bands of different widths by a variable number of less fine and more refractive lamellae. The lamellse 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/i, to the larger which are 62 by 40/x 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-cut. 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 0.35 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 ca.psules 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 violet 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 Dl.) 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 lamella 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- tinization usually starts at the distal margin but is 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 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 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 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 ! 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 gelatiuization 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 lamella? 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 D5.) The reaction with hydrochloric acid begins imme- diately in all of the grains. Complete gelatiuization 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 BRTJNSVIGIA. 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 bubble 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 lamella? 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 gelatinizatiou 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 lamella? at the distal end may remain ungelatinized and occasionally a few refractive granules may resist the reaction. The reaction with potassium sulplt.ocyanate 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 lamella? 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 lamella?. The most resistant starch is located in a small area at the distal margin, the lamella? 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 uugelatinized 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 gelatinization 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 gelatinizatiou 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 gelatiuizatiou 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. Earely, 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 lamella? of the main body of the grain are occasionally demonstrable, and those forming the border gradually become well developed previous to gelatinizatiou. Gelatinization begins in this border at the distal margin and as the reaction proceeds proximally the lamella? 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 gelatiuiza- 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 9G 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 IT 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 83 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 aifected. The small area at the distal margin is very resistant in many grains. The reaction with cupric chloride begins immedi- ately. Complete gelatiuization 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.) BKUNSVIGIA JOSEPHINES (POLLEN PARENT). HISTOLOGIC PROPERTIES. (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 lamellae 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. 3S3 been inclosed in a lamellated secondary starch I'nrma- tiun. 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 in 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 lamellae 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. belladonnaj 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 lamella 1 , 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 34. 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/<. to the larger broad forms which are 42 by 60/* and 54 by 60/t in length and breadth, and the larger narrow forms which are 50 by 36/x and 64 by 54/x. in length and breadth. The common sizes are 40 by 40/t and 34 by 28ja. 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. POLAKISCOrlC PltOPERTIES. 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 los oblique than in .1. brlla- 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. bi'llnilinint. 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 .4. 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 .4. 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 .4. 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 PROPERTIES 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 RFAGENTS. The reaction with chloral hydrate begins at once in a few. Complete gelatinizatiou 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 lamella? 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. Gelatinizatiou 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 D 4.) 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 lamella? become very sharply de- fined and a refractive border is formed ; the definition of the lamellae 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 arid 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 gelathmation 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 .-1. 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 lamellae become more sharply defined, the definition often not being so sharp near the hilum; the lamella? 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 A. belladonna. There are usually two fissures which extend distahvards, 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 gelatinizatiou 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 lamella? 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 -13 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 lamellae 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 lamella? 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 3SU DATA OP PROPERTIES OP STARCHES OF 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 iu A. belladonna. Refractive 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 gelatiuizatiou 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 gelatinization occurs in about 28 per cent of the grains and Ci5 per cent of the total starch in 1 minute ; in about 47 per eent 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 iu 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 -15 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 gelatinizatiou 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 iu 30 minutes ; in about 82 per cent of the grains and 97 per cent of the total starch in 45 minutes; iu 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 .'1 . belladonna. A refractive border is quickly formed but is not so clearly defined from the main body of the grain, nor does it appear to continuously broaden in advance of gelatinization as in A. belladonna. The lamellae 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 iisually 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- tiuization ; 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 .1. belladonna. The gelatinized grains are swollen as in A. belladonna, but are much more distorted and partial gelatinization 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 Drains and 76 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 G6 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 mimites; 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 D 18.) The process of gela- tinization is more varied in this species than in .-1. 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 50 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 gelatiuization 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 aboul 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; ir about 27 per cent of the grains and 48 per cent of the tota starch in 45 minutes; in about 29 per cent of the grains and 60 per cent of the total starch in 60 minutes. (Char D21.) BRUNSDONNA SANDEIKK ALBA (HYBRID). (Plate 1, fig. 3; Charts D 1 to D -1.) HISTOLOOIC 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. ;W/j//i/r. Compound grains occur as frequently as in B. Josephines and are usually the same types as in that starch. There are : (1) Two small components, each with its own lamel- a?, and often lying at different levels, and in a large num- ber (7 to 12) of secondary lamellae; (2) a number ul' hila in an amorphous-looking mass surrounded by from 4 to 12 secondary lamella?, a form of grain rarely observed in B. Josephines 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 lamella?; (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 lamella?. 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. Josephines, but the indentations in the margins of the grains noted in B. Josephine? 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 sanderee alba are, as a whole, closer to Amaryllis belladonna than to Brunsvigia Joseph- ines, 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. sanderee alba more closely resembles A. belladonna than ^B. Josephines. The lam dice are as distinct but rather finer than those noted under B. Josephines 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 lamella? B. sanderee alba is closer to A. belladonna, but in the average number they are closer to B. Josephines. The size varies from the smaller, which are 10 by 9/x, to the larger, which are 62 by 36/*, rarely 72 by 44/i in length and breadth. The common size is 44 by 34/*. The grains of B. sanderee, alba are closer to A. belladonna in size and in proportion of length to width than to B. Josephines. POLARISCOPIC PROPERTIES. The figure varies from centric to very eccentric, mostly the later, hence the mean is almost very eccentric, slightly less than .4. belladonna, but decidedly more than in B. Josephines. The figure is distinct and clean-cut, about the same as A. belladonna, but much more so than B. Josephines. The lines are usually fine with slight broadening at the margin, about the same as in A. bclla- 388 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. donna, but much finer than in B. josephince. They usually intersect obliquely, although some cross at righi angles ; generally straight, but more frequently bent than in A. belladonna, yet not nearly so often as in B. joseph- ince. Compound figures are occasionally present; they are more numerous than in A. belladonna, but less than in B. Josephines. The degree of polarization is very high (value 97), about the same as in A. belladonna, but decidedly higher than in B. Josephines. 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. Josephines. With seleuite the quadrants are sharply defined, about the same definition as in A. belladonna, but much sharper than in B. Josephines. 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 .4. belladonna and much more frequent than in B. josephince. In degree of polarization, character of the figure, and appearance with selenite Brunsdonjia sanderce 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- ine; 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 Joseph iiue. The solution colors a deep indigo- blue, deeper than in AmitrylUs belladonna, and of about Ilic sumo depth but purer in color than in Brunsvigia Joseph ince. If the preparation is boiled for 2 minutes and then treated with 2 per cent Lugol's solution the grain- ri'siiliies color a light to very deep indigo-blue, a few tmuvil with red; the menu is moderate to deep in color, lighter than both parents, but nearer the tint of Amaryl- lis belladonna than Bniiixvii/in Josephines. The capsules color a light to deep heliotrope, mean moderate, lighter and less reddisli 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 Joseph intr. 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 saf ranin 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 the, 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 Aman/I- is belladonna than of Brunsvigia josephince. The bub- ale, as a rule, is more transient than in both parents, which may be the cause of the greater rapidity of gelatiu- ization, since the bubble at the hilum in all grains appears ;o exert a repellent force upon the invasion of gelatiniza- ;ion. The lamella? become slightly more distinct in more jrains than in Amaryllis belladonna, but the definition is .ess clearly defined than in Brunsvigiu josephince. A efractive border is formed as noted in both parents, but ;his 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 Barents, with much the larger number following the iiethod 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- tiuization 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 josepliinw. In this reaction Briinmlnnm sandem alba shows qualitatively a much closer relation- ship to Amaryllis belladonna than to Brunsvigia Joseph in,(f. 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 1? 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 josephinfr. The lamellae become very sharply defined 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 lamellae 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 josephirue. The la- mella? 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 grannies 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 josephina. The method of gelatinization much more closely follows that observed in A. belladonna, but evidence of inheritance from Bruns- vigia josephino' 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 Brunsi'igiu joxe/ihinrc. In this reaction Brunsdonna *nndera' alba shows qualitatively a much closer relation- ship to A. belladonna than to Brunsvigia, Josephines. The reaction with sulphuric afid 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 1^4 minutes and all in I 1 /;; minutes. (Chart D 5.) The reaction with hydrochloric acid begins immedi- ately. Complete gelatinization occurs in about 50 per eent 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. lii'lliiilniuiii, about as in the unfissured hilum of Brunsvigia Josephines. 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. Josephines. 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 Joseph itue. 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 OF STARCHES OF PARENT- AND HYBRID-STOCKS. donna, although in most grains they much more closely resemble those of A. belladonna than of Brunsvigia josephina'. 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 josaphince. The lamellae are disorganized with the appearance of more refractive granules than in A. bi'lhidiiinia; 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 / 'run x r /// In jo fir [ill ince. The gelatinized grains arc 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 Brunsrigia 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 sandercs alba shows qualitatively a much closer relationship to A. belladonna than to Brunsvigia Josephines. The reaction with potassium sulpha cyanate, 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 llniuxvii/iii josephince. In a few grains either a thorn-shaped fissure or numerous radiating fissures quickly form at the hilar region, not commonly observed in .-1. belladonna, but the thorn- shape is quite characteristic of Brunsvigia Josephines. There is an accentuation in the definition of the lamella; 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 sandem, but not nearly so frequent as in Brunsriyia Josephine'. 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 lamellae in the untreated grain are more sharply de- fined 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 Josephines- 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 Brunsrigia 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 1.5 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 siil/iln'de 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 D12.) 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 josephinae. More than one bubble sumctimes appears at the hiluin, somewhat more fre- quently than in A. belladonna., but less frequently than in Brunsvigia, josephina>. The definition of the lamellae, 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 josepliinw 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 lamellae 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 josepkiiKC. In this reaction Brunsdonna sanderce alba shows qualitatively a much closer relationship to A. belladonna than to Brunsvigia Josephines. 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 Josephines, The reaction with copper nitrate begins in rare grains in half a minute. Complete gelatiuizatiou 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 josi'phince, 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 josephina, 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 Joseph ince. 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 emir* 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 GO minutes, respectively. (Chart D 21.) BRUNSDONNA SANDERCE (HYBEID). 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 Bntnsdonna sanderce alba. A few com- pound grains are observed, some consisting of two small grains, each with its own lamellae clearly defined, both inclosed in secondary lamellae, and so located that they are at the proximal end of a very broad ovoid grain ; and 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 of Brunsvigia josephince. The grains are often regular, but sometimes rather more irregular in form than those of 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 Bntnsdonna sandcrce 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 Bntnsdonna 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 sandcrce 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 lamellce are rather fine and usually not very distinct, and as a rule are like those noted under .4. bella- donna, although, in some grains they are irregular and have a variety of forms as noted under Bninsvigia joseph- ince. The number counted on the larger grains varies from 20 to 45, usually 34. In character and arrangement of lamella 1 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 lamellas Brunsdonna sanderce and Brunsdonna san- dcrce alba resemble one another closely, except that the average number on these grains is not so near the number on Brunsvigia Josephines as is that on the grains of Brunsdonna sanderce alba. The grains vary in size from the smaller which are 10 by 8/t, to the larger, narrower forms which are 60 by 36/t, and the larger, broader forms which are 70 by 54/j, in length and breadth. The common forms are 30 by 22^i and 34 by 30^ in length and breadth. Bruns- donna sandcrce 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- ince. Brunsdonna sanderce is not so near A. belladonna in size as is Brunsdonna sanderce alba. POLARISCOPIC 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 Josephines. 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 Brunsric/ia 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 Bninsvigia 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. belladonnas 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 light 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 darker than in either parent as well as in Bninsdnnna sanderce alba. 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, 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 josepliince. 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- i/nr; also deeper but nearer the tint of Brunsdonna san- dera' 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 sanderce 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. ANILINE 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 Josephines; and deeper but nearer to Brunsdonna sanderce 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 sandera; 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 sanderce alba. In the reaction with gentian violet Brunsdonna, san- derce. is closer to Brunsvigia josepliince than to A. bella- donna. In the reaction with safranin it is closer to A. belladonna than to Brunsvigia josepliince. The reactions with aniline stains are deeper in Bruns- donna sandera?. 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 grain* at 72 to 72.5 C., mean 72.2 C. The temperature of gelatinization of Brunsdonna sandera' is much closer to A. belladonna than to Brunsvigia Josephines. The tem- peratures of gelatinizatiou 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 Ilruntu-igia josepliince, 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 josepli- ince. The bubble, as a rule, is more transient than in both parents, about the same as in Brunsdonna sanderce alba. The lamella? become slightly more distinct in a few more grains than in A. belladonna, but not as dis- tinct as in Brunsvigia jasepli.iiur, nor in so many grains as in Brunsdonna sandera: 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 Josephines; 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 sandera; 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 josepliince and about the same as in Brunsdonna sandera; alba. In this reactiou Brunsdonna sandera shows quali- tatively a closer relationship to A. belladonna than to Brunsdonna sandera; alba and a much closer relationship to A. belladonna than to Brunsvigia josepliince, 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 oxid 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 lamella? become more distinct over the body of the grain, much more sharply defined than in A. belladonna, not quite so sharp as in Brunsvigia Josephines as well as in Brunsdonna, sandercc alba. A refractive border is formed which is more prominent and broader than in A. bella- donna, but not 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 Josephines. 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 Josephines; 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 gelatiuiza- 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 Josephines. 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 Bruii.tdonna sandercc alba, but is closer to A. belladonna than this hybrid. The reaction with sulplniric 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 ; gelatinizatiou 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 ; iu 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 gelatiuization 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 72 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, joscphincp, 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 lamella? 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 lamella? 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 sandera? 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 .4. 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 freqiiently 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 sun //free 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 sandera'- shows qualitatively a much closer relationship to A. belladonna than to Brunsvigia 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. 305 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 GO 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. bellado7ma, but present in most grains of Brunsvigia Josephine, 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 Josephines; the fissures somewhat more closely follow those of A. belladonna than in Brunsdonna sanderce alba. The disorganization of the lamella? 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 Josephines; 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 Josephines; 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 .4. belladonna than that of Brunsdonna sandera 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 josephinw; 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 D 16.) 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- itm, the fissures are not quite so deep and the reaction less rapid, though otherwise about the same as in Brunsdonna sanderw 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 josephince, though ultimately the proximal end is usually gelatinized before the distal end more frequently than in Brunsvigia Josephine; the fissures are a little less deep and fewer grains follow the method commonly observed in Bruns- vigia josephinw than in Brunsdonna sanderce alba. The reactions indicate a much closer relationship to A. bella- donna than to Brunsvigia josephime; a little less close to Brunsvigia josephinie 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 Josephines, about the same as in Brunsdonna sanderos alba. The reaction indicates a closer relationship to A. belladonna than to Brunsvigia josephinw, and a much closer resemblance to Brunsdonna sanderw 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 bulboua 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, H. cleonia, and H. titan- cleonia. 4. Starches of H. ossultan, H. pyrrtia, and H. ossultan-pyrrha. 5. Starches of H. dceones, H. zephyr, and B. daones-zephyr. 2. STARCHES OF 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 form 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 lamella 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 5p, to the larger elongated forms, which are 40 by 30/i, and the larger broad forms, which are 40 by 36/i or even, rarely, 24 by 40/t in length and breadth. The common sizes are 23 by 14/t, 24 by 20^, and 20 by 24,*. POLARISCOPIC 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 sola I inn 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 safraiiin 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 gelatinizatiou 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 lamella? 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 hiluni 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 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 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 pyro gallic acid begins in 1 minute. Complete gelatiuization 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 D24.) 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 lamella? 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 lamella 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 wit/i 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 minutes; 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 lamellae 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 gelatinizatiou 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 stria? 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, gelatiuiza- 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 gelatiuization 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 lamella? 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 gelatiuization 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 surrounding 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 gelatiuization 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 gelatiuization 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 PAHENT). (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 11. 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 forms 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 H. 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 H. 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 lamellae 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 lamellae 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 2Gft or rarely 48 by 30/x, and the larger broader forms, which are 46 by 44/t, rarely 50 by 44/u, in length and breadth. The common sizes are 30 by 22/t, 30 by 30/t, and 28 by 24/t in length and breadth. On the whole, they are larger than in H. titan. POLARISCOPIC PROPERTIES. The figure is centric to very eccentric, the mean is eccentric, slightly less than in //. 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 II. 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 }/. 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 //. 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 //. titan; the color is usually a pure blue, but more with reddish tint appear than in //. 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 //. 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 H. 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 //. titan. With saf ranin the grains color very lightly at once (a little deeper than in II. 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 //. titan. A fissure at the hilum may become enlarged and more refractive but much less frequently than in //. titan. The lamellae 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 // . til an. The methods of gela- tinization are similar to those observed in //. 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 //. 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 H. 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 pyrogaUic 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 gelatinizatiou 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 //. 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 gelatiuization 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 gelatinizatiou and the slashing of the capsule at several points at the end of gelatiuization is found in more grains than in H. titan. Uelatinization is preceded by the formation of very refractive granules which are much less resistant than in H. titan, aud 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 allWted 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 gelatinizatiou 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 D28.) 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 //. 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 gelatiuization 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 H. titan. The gelatinized grains are swollen and somewhat to considerably more distorted than in //. titan so that they do not resemble the untreated grain as in //. Ulan. Many grains are but little affected aud others have been disorganized into granules but have not proceeded fur- ther; fewer grains remain unaffected and more are dis- organized than in H. titan. The reaction with potassium sulphocyanate begins in a few grains in half a minute. Complete gelatinizatiou 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 iu direction and often branched. The lamellae gradually become more distinct than in H. titan, and, as a rule, remain so until near the end of the reaction. Gelatiuization 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 ill 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 D34.) A small bubble appears at the hilum, which is not inclosed within a fissure in most of the grains, much less frequently than in //. titan, and it expands much less than in that variety. The lamellas become a little more distinct and the refractive border a little more prominent than in //. titan. A fissure less frequently proceeds from the hilum previous to the beginning of the process of gela- tiuization than in H. titan. Gelatinization often be- gins and proceeds as noted in //. 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 gelatiuization 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 GO minutes. (Chart D36.) The reaction with strontium nitrate begins in a few grains in 1 minute. Complete gelatinizatiou 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 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; 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 D38.) 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 GO minutes. (Chart D 39.) The reaction with citpric 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 j 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 GO 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 D 42.) HIPPEASTRUM TITAN-CLEONIA (HYBRID). (Plate 1, fig. 9; Charts D 22 to D 42.) HISTOLOQIC 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 OF 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 rcniform. These grains are slightly nearer to //. 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 //. titan than //. deonia. 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 //. t'itan-deonia is slightly nearer to //. titan than to //. deonia. The lamellce are more frequently distinct and more regular than in H, titan, and in this respect they are nearer to H. deonia. 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 lamella? //. titan-deonia is slightly nearer to //. deonia 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/u., to the larger, more elongated forms which are 42 by 26/i or, rarely, 48 by 30/*, and the larger broader forms, which are 46 by 44/u., rarely, 50 by 44/t in length and breadth. The common sizes are 30 by 22/*, 30 by 30/t, and 28 by 24/u in length and breadth. The grains of the hybrid are much nearer H. deonia in size, but, on the whole, larger than those of either parent. POLABISCOPIC PROPERTIES. The figure varies from centric to very eccentric, the mean is eccentric, very close to that of both parents, but somewhat nearer to H. 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 PI. deonia. Double and multiple figures are moderately frequent, the same as in H. titan, a little less numerous than in H . deonia. The degree of polarization is high to very high (value 85) ; 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. deonia. 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 //. deonia. 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-deonia is somewhat closer to H. titan than to H. deonia, 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 //. de- onia than //. 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. deonia; and the color deepens quickly from moderate to deep, the same depth as in H. deonia. 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 //. titan, and a little lighter and purer than in //. deonia. 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 H. titan, and of the same depth and tint as in //. deonia. 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. deonia, but a deeper and more reddish tint than in H. titan, but not quite so deep as in H. deonia. 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 II . deonia than to //. titan. ANILINE REACTIONS. With gentian violet the grains color very lightly at once a little deeper than in H. titan, the same as //. deonia; and in about half an hour they become moder- ately colored (value 50), deeper than in //. titan but the same as in H. deonia. With safranin the grains stain very lightly at once, a little deeper than in //. titan, about the same as //. deonia, and in half an hour they become moderate with a few moderately deep (value 55), deeper than //. titan; but the same as in //. deonia. The reactions with anilines exhibit a closer resem- blance to //. deonia 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 II. deonia. HIPPEASTRUM. 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 77. titan than in H. cleonia. The lack of sharper definition of the lamelke, 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 gelatiuization are observed as noted in the parents ; but not quite so many grains are at first gelatinized at the distal margin as in //. titan, but more than in H. 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 H. 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 H. cleonia. In this reaction H. titan- 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 lamella? 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 HIV 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 H. titan. The most common course seems to proceed through the mesial region, the outermost lamelke 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 gelatiuization, the refractive granules of such grains and the striation of the outermost lamella? 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 hut more frequently than in 77. 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 77. 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 H. titan, but decidedly more than in H. cleonia. In this reaction //. titan-cleonia shows qualitatively a closer relationship to both parents, but is somewhat closer to H. titan than to 77. 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 Jn/drochloric 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 nre 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 II. 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 whirh respect II. titan-cleonia more closely resembles //. titan. The gelatinized grains are swollen and slightly to con- siderably distorted, a little more than in H. titan, but less than in II. cleonia. Many grains remain with gran- ules and a large number, as in II. tifan, 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 II. 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 lamella gradually become rather more distinct than in H. titan, but somewhat less distinct than in II. 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 PI. cleonia and not at all in H. 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 //. titan-cleonia shows qualitatively a closer relationship to //. filnii than to //. cleonia, but the reactions of all these starches with this reagent are qualitatively very close. The reaction with pofaxsium sitlpliiflc 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 II. titan than to H. cleonia. The lamella? 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 proximalwarcl 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 //. titan, but more frequently than in //. 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. tUan-cleonia shows qualitatively a very close relationship to both parents, but is somewhat closer to //. titan than to //. 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 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 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 gelatiuization 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 D41.) 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 OF HIPPEASTRUM OSSULTAN,H.PYRRIIA, AND H. OSSUI/TAN-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 : Round 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 lamellce 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 lamella? 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/* to the larger broader forms which are 44 by 38/n and the larger elongated forms which are 42 by 3.4/A and rarely 44 by 24/t in length and breadth. The common sizes are 26 by 26,*, and 30 by 24/*. 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 LugoPs 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 freqiiently the former, ap- pear at the hilum ; and a fissure is occasionally present at the hilum which becomes enlarged and more refractive. The lamella? 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, tlie 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 lamella? 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 gelatiuization 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. Kefractive 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 gelatinizatiou occurs in about 33 per cent of the entire number of grains and 4."> 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 30 minutes. (Chart D 49.) The reaction with hydrochloric acid begins in a few grains immediately. Complete gelatinizatiou 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 indirle 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 thi- grains ami 11 per cent of the total starch in 15 minutes; in about 15 per cent of the grains and 19 per cent of tin.' tn|;i! starch in 30 minutes; in about l(i pel- cent of the grains and '.'1 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 U 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 lamella 1 may grow more dis- tinct, notably one which forms a demarcation between the main body and a slightly more refract iv holder. Very refractive grains without any especially refractive bor- der may exhibit punctation previous to gelatinization. Deep fissures which are varied in character Inning 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 gelatin ixed grains the reaction advances distalwards from the hilum through the mesial region, the lamella; 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 lamelke of the refractive border become sharply defined, followed by rapid gelatinizatiou 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 xulpliocyanate 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 brandies 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 stria? radiating from the hilum. Gelatinization begins at the hilum and is preceded h> the enlargement of the hilum and tin.- 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 gelatinizatiou 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 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 min- utes ; in about 2 per cent of the grains and 3 per cent of the totalstarch 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 GO 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 abont 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 lamellas 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 D59.) 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 D60.) 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 -i per cent of the total starch in 45 min- utes ; little if any further advance in 60 minutes. (Chart DC1.) 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 PYRHHA (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, reniform, 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 II. 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 H. ossultan. The la,mella; are often indistinct, but there are more grains with distinct lamellee 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 lamelke 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,u, to the larger broad forms which are 34 by 32/* and the larger elongated forms which are 38 by 3Qp. in length and breadth. The common-sizes are 20 by 20/t, and 20 by 16/t. 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 II. 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 H. 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 II. ossultan. IODINE REACTIONS. With 0.25 per cent LugoFs solution the grains imme- diately color a moderate to moderately deep blue-violet (value 55), deeper and more bluish in tint than in //. 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 // . 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 H. 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 If. ossitltati; and the solution colors a very deep indigo-blue. 412 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. ANILINE REACTIONS. With gentian riolct 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 77. 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 gelatinizatiou 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 GO 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 tham 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 lamella 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 much 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 untreated 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 II. 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 lamella 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 77. 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 II. osfiiillan. The progress of the reaction is much varied and the disorganization of the lamella; is gener- ally accompanied by the appearance of large refractive granules, which have the same arrangement but are more resistant than in 77". 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 H. ossulfan. A few grains are found which contain no refractive granules, less than in 77. 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 II. 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 in 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 hiluni 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 H. ossultan. The entire grain be- comes more refractive and occasionally a few lamella? 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 lamella? 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 H. 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 II. ossultan. Many grains are found which contain refractive granules, more than in H. ossulian. 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 gelatiuiza- 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 H. 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 //. ossul/an except that they are more irregular and more branched. The lamella* gradually become very dis- tinct, but in most of the grains are obscured by the stria? which radiate from the hilum before gelatinization begins. Gelatinization always begins at the hilum as in //. ossulian, but sometimes also at the distal margin which is not noted in //. 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. ossultan, except in the before-mentioned grains in which gela- tiuizatiou 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 //. 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 //. pyrrlta have the same appearance.- The reaction with potassium sulphide begins in rare grains in 1 minute. Complete gelatinizatiou 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 IVw 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 II. ossultan; the hilum may be fissured, the clefts then becoming more enlarged and refractive, more frequently and more prom- 414 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. inent than in H. ossultan. The lamella? become more sharply defined in some grains, more frequently than in 71. ossultan. A refractive horder forms either around the entire grain or at the distal margin, and may become quite broad previous to gelatinizatiou ; this border is more prominent than in H. ossultan. Gelatinization be- gins and proceeds as in II. ossull'an, 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 H. ossultan. A fissure proceeding from or intersecting the hiluni 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 gelatiuization 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 GO minutes. (Chart D 58.) The reaction with cobalt nitrate begins in very rare grains in 1 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 0.5 per cent of the grains and 1 per cent of the total starch in 15 mimites; 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 gelatinizatiou 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 gelatiuization 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 r;i re grains in 5 minutes ; slight progress in 15, 30, 45, and 60 minutes; at the end of which period complete gelatiuizatiou occurs in less than 0.5 per cent of the entire number of grains and total starch. (Chart D 63.) HlPPEASTRUM OSSULTAN-PYRRHA (HYBRID). (Plate 2, fig. 12; Charts D 43 to D 63.) HISTOLOQIC 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. pyrrlia. 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, T-, 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. pyrrlia than to H. ossultan. The lamellce 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 lamella? H. ossultan-pyrrha is nearer to //. 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/u, to the larger broad forms which are 52 by 46/j., and the larger elongated forms which are 48 by 38/j. or, rarely, 70 by 50/* in length and breadth. The com- mon forms are 26 by 26/i, and 28 by 24ju. In size H. ossulian-pyrrha more closely resembles H. ossultan than //. pyrrlia. 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. pyrrlia, 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 H. 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 H. 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 H. 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 //. 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. pyrrlia. Qualitatively and quantitatively the reactions with iodine show a closer resemblance to H. ossulian 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 //. 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 gelatiuization 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 hilurn; 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- pyrrlia shows qualitatively a very close relationship to the parents, but is slightly closer to //. ossultan than to H. pyrrha. 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 gelatinization 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 6? per cent of the total starch in 60 minutes. (Chart D 46.) The hilum swells but no bubble was detected, about as in H. ossultan, a little less frequently than in H. pyrrha; and the fissures in the untreated grain become more refractive than in the parents, but nearer to //. pyrrha. The entire grain becomes very refractive, but the lamellas occasionally become more distinct over the main body of the grain, more frequently than in the parents, but nearer that observed in //. pyrrha, 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 H. pyrrha. 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 //. pyrrha. 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 //. 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 //. ossultan, so that there is much greater variation between complete and total gelatinization than in that parent and in 11. pyrrha. In the reaction with nitric acid H. ossullan-pyrrha shows qualitatively a close resemblance to both parents, but is somewhat nearer to //. pyrrha than to H. ossultan. A character inherited from one or both parents may be accentuated or lessened in the hybrid. The reaction with sulphuric oxid 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 //. ossultan, 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 H. pyrrha. The entire grain becomes very refractive, but in a few grains the lamelhe 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 H. ossultan, but slightly more so than in H. pyrrha. Very refractive grains may become punctated previous to gelatinizatiou, 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 H. ossultan, about as deep and branched as in //. 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 H. 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 lamellre 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 //. pyrrha. Refractive granules remain in a number of otherwise completely gelatinized grains ; about the same as in //. ossultan, but less with refractive granules than in H. pyrrlia. 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 H. 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 grams 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 grams and 70 per cent of the total starch in 60 minutes. (Chart D51.) The hilum enlarges and becomes very distinct as in the parents, and the fissuriug is nearly the same as m H. ossultan, except that the fissures are more branched, but not so branched nor so irregular as in //. pyrrha. The lamella; 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 ossultan, and never at both hilum and margin as in some grains of H. pyrrha. The progress of gelatiniza- tion is the same as in H. ossultan, except that there are not so many in which fissuration and granulation of one segment of the grain occur as in H. ossultan, but more than in H . 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 //. ossultan than to //. 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 m 45 and 60 minutes, respectively, (('hart 1) . r >'.'.) 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 GO 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 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 D 55.) 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 lamellae and the refractivity of the border is a little greater in both cases than in H. ossultan, but about the same as m 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 //. pyrrha. In many grains the following is observed : The bubble at the hilum is very resistant and expands to considerable size; when gelatinizatiou 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.' The fissures which appear previous to gelatinization occur a little more often than in H. ossultan, about the same as in H. pyrrlia. 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 //. ossullan- 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 gelatinizatiou 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 HIPPEASTEUM DRONES, 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 lamellfe and the 2 grains surrounded by one or two common secondary lamella;. 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 lamella; 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 corner's, 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 fissuriug 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 lamella; 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/x. in length and breadth, and the larger elon- gated forms which are 40 by 30/i in length and breadth. The common sizes are 26 by 16^, 26 by 26^, and 26 by 24/x. POLABISCOPIC 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 selcmte the quadrants are usually well defined, 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 0.35 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 3 minutes and then treated with a 3 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 73.5 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 Moral 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 37 per cent of the grains and 39 per cent of the total starch in 15 minutes; in about 39 per cent of the grains and 43 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 hilum becomes enlarged and more refractive. The lamella grow more distinct in a few grains. The entire gram 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. Gelatinizatiou of such grains is quite rapid and is accompanied by much swelling but less distortion of the capsule than when proceeding less rapidly I'nmi one cen- ter of gelatiuization. Irregular fissures may form 111 the border, usually at the distal end, and disorganisation 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- tiuization 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 baud of re- sistant starch on either side; this band becomes striate and broken into refractive granules previous to gela tinizatiou. 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 tew o-rains in 1 minute. 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 60 per cent of the grains and 90 per cent of the total starch in 15 minutes; in about 84 per cent of the grams 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 pyrogdllic acid begins in 1 mn 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 ; hi 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 o-rains and 96 per cent of the total starch in 45 minutes: m 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 grams in half a minute. Complete gelatinization occurs m 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 n 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 m 45 minutes ; in about 53 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 gram becomes enlarged and very refractive. The entire grain grows very refractive and the lamella; do not usually appear more distinct, with the exception of one lamella which forms a line of demarcation between the mam 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 gelatiuization of the grains is varied in character, generally preceded by the appearance of very refractive granules and often followed \i\ partial solution at the distal margin. In the grains with a quite eccentric hilum 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 baud 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 cither 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 with 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 aliout 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 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 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 lamella? 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. Refractive 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 sulphocijanate 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 iissuration 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 baud 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 lamella? 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 inclosing 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 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 2 per cent of the total starch in 15 min- utes ; slight progress in 30 minutes j 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 ; iu 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 nilni/i' 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 S3.) 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 //. 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 iisually 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 lamella; 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 lamella? on these grains than in H. dceones. The size of the grains varies from the smaller which are 2 by 2/j., to the larger broad forms which are 38 by 36/i, and the larger elongated forms which are 38 by 24/n in length and breadth. The common forms are 26 by 26^, 26 by 20^ and less frequently 24 by 14/t. 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 H. 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 H. dceones; HIPPEASTRUM. 423 the color deepens quickly to moderately deep to very deep, becoming somewhat bluer 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 //. 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 H. 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 H. dceones. The capsules color a moder- ately light to moderately deep heliotrope, lighter and less reddish in tint than in H. da'ones. The solution colors a very deep indigo-blue, about the same as in //. dceones. ANILINE REACTIONS. With gentian violet the grains stain very lightly at once, a little lighter than in H. dceones, and in half an hour they become moderate to moderately deep (value 55), a little lighter than in PI. 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 PI. dceones. TEMPERATURE 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 PI. 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 //. dceones. The methods of gelatiuization 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 II. tin-ones, 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 miuutes ; 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 D65.) 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 tho 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 gelatiuization 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 II. dceones, but it becomes enlarged and refractive as in that parent. The entire grain be- comes more refractive and the lamella? 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 lamella; and the demarcation of the main body of the grain and its border is somewhat less sharp than in //. 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 //. 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 aliout 52 per cent of the grains and 80 per cent of the total starch in GO minutes. (Chart D G9. ) The reaction with potassium hydroxide begins imme- diately. Complete gelatinizatiou 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. dceoncs, 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. da-ones. 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 lamella? and the demarcation of the main body of the grain from the border is a little less sharp than in //. depones. The fissures formed dur- ing the process are of similar character but a little less prominent, and the gelatinizatiou of the grains is as varied in character as described in //. dceoncs, 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 //. dceoncs. They do not usually resemble the .untreated grain as in that parent. Eel'ractive 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 //. dirones. 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 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. dceoncs, 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 lamella? become distinct and then are ob- scured by fine strife. 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 striffi 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 // dceones. The gelatinized grains are very large, rather thick walled, and somewhat distorted, but bear some resemblance to the untreated grain as in //. 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 of 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 D 74.) The reaction with sodium sulphide begins in a few grains in 1 minute. Complete gelatiuization 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 D75.) The reaction with sodium salicijlate 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 0!) 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 II. dcrones. The definition of the lamellae and the formation of the refractive border is the same as in //. 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 //. dii'ones, 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 GO minutes. ( Chart D 7 7.) 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 gelatinizatiou 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 rent of the grains and 2 per cent of the total starch in 60 min- 4 utrs. (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 GO 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 GO minutes. ( Chart D 84.) HIPPEASTRUM DRONES-ZEPHYR (HYBRID). (Plate 3, fig. 15; Charts D 64 to D 8-1.) HISTOLOGIC 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 //. 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 71. zephyr than //. dcrones, 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 //. 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 //. 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 lamettce 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 //. dceones than to H. zephyr. In size the grains vary from the smaller which are 3 by 3/jL, to the larger broad forms which are 38 by 34/t, and 38 by 40^ in length and breadth, and the larger elongated forms which are 36 by 28/t, rarely 46 by 34/i in length and breadth. The common-sized grains are 24 by 20fj., 24 by 2-i/j,, and 26 by 20fi; slightly smaller than those of either parent, but the large grains are slightly nearer to those of II. zephyr. POLARISCOPIC 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 H. 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 //. 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 II. dceones and deeper than in //. 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 //. 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 //. dceones, 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 gelatinizatiou of II. 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 D 64.) 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 lamellae 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 refractivity forms as in the parents ; it broadens a little less rapidly than in H. dccones, and the same as in II. zephyr. The methods of gelatiuization 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. dccones, 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. dccones, but more frequently than in //. zephyr. The formation of fissures and of refractive granules during the gelatinization of the grains is the same as in H. dccones, a little more prominent than in //. 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. dccones 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 57 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 lamellfe frequently do not be- come more distinct, but the definition of both the lamellfe 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 II. dti'onrs. The fissures formed during the reaction are of similar character and number to those noted in the parents. The gelatiuization 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 //. 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 gelatiuization 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 7 1 . ) 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 OF 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 lamella? 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 heuce there is a closer resemblance to H. dceones. The fissures formed during the process are of similar arrangement and character to those of the parents, as prominent as in II. dceones, but a little deeper and more prominent than in //. zephyr. The gelatinization of the grain is varied in character as in the parents, but the pitted appearance of the grain previous to gelatinizatiou is found in more grains than the parents, hence they have a little closer resemblance to //. 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 heuce closer to those observed in 77. drones. 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 77. dceones than to II. 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 arid 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 stria? radiating from the hilum to the margin is the same as in 77. 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. depones, 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 D 73.) The reaction with sodium hydroxide begins in a fevv 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 salicyJate begins imme- diately. Complete gelatinizatiou 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 H. dceones in this respect. In most of the grains the lamella? 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 lamelke 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 77. dcvones, 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 77. dceones and more frequently than in 77. 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 //. d&ones- zt'plnjr 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 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 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 gelatiuizatiou 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 GO minutes. (Chart D 80.) The reaction with a, /I/XT inlrnlc 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 eenl 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 inaririii more rapidly than at the proximal end in elongated grains. The reaction with cupric chloride begins in very rare grains in 1 minute. Complete gelatiuization 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 gelatinizatiou 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 gelatiuization 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. HJEMANTHUS. This genus comprises about 40 species of African bulbous plants which for the most part are natives of the Cape region. Baker (Amaryllidese, p. 62) divides them into 4 subgenera: Nerissa, Gyaxis, Melicho, and Diodes. Starches were obtained from two sets of parent- stocks and hybrids : 5. Bwmantlnis Catherines Baker, H. magnificus Herb. (B. punicevs var. magnified Herb., H. rouperi), and the hybrid B. andromeda. The specimen of B. katheritue was obtained from E. H. Krelage & Son, Haarlem, Holland; that of B. magnificus from Haage & Schmidt, Erfurt, Germany ; and that of B. andromeda, from Van Velsen Brothers, Overveen, Holland. 6. HatmantJnis katherince Baker, H. puniceus Linn. (H. redoubteanu-s Roem.), and the hybrid //. l.iinig albert. All three specimens were from the gardens of E. H. Krel- age & Son, Haarlem, Holland. 5. STARCHES OF H.EMANTHUS KATHERINJE, H. MAG- NIFICDS; AND H. ANDROMEDA. H.33MANTHUS KATHERINJE (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 lamella? 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-shaped, 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 lamellae 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 lamella 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/*, rarely 46 by 20/x, in length and breadth. The common size is about 26 by 14/x. POLAKISCOPIC 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 denned 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 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 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 total 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 lamellas 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 denned, 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 pyrogattic acid begins in a few grains in 1 minute. Gelatinization occurs in about 2 H^MANTHUS. 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 in 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 lamella? 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- tal ly 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 gelatinizatiou 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 lamellae 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 unbrauched 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 OF 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 affecte'd by the reagent with the exception of swelling of the hilum and enlargement of fissures present in the untreated grain. The reaction with potassium sulpliocyanate 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 lamellfe do not usually become more sharply denned, 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 intersected 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 //. 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 lamella 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 gelatiuization 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 the 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 gelatinization 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 3 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 GO minutes. (Chart D!)7.) 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 lamella 1 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 hilmn 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 band 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 nifrate 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 gelatinizatiou 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 colialt 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.) Gelatiuization 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 gelatinizatiou 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 ciipric 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 gelatiuization 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 D103.) 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. ELEMANTHUS MAGNIFICUS (POLLEN PARENT). (Plate 3, fig. 17; Charts D 85 to D 105.) HISTOLOGIC PROPERTIES. In form the grains are usually simple and isolated. There are more small aggregates of 2, 3, or 4 grains than in H. Tcatliennai, and there are compound grains consist- ing of 2 to 4 components inclosed in a number of second- ary lamelhe which have not been seen in //. Tcatlierince. 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 77. katherina, 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 lamella 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 //. katherince. 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 //. kaiherince. 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 lamellcB are usually rather indistinct, though less indistinct than in H. kaiherince, 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/A, to the larger broad forms which are 48 by 40/t, and the larger narrow forms which are 50 by 38/x, in length and breadth. The common sizes are 34 by 30/t 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 PI. katherince, and the figure is usually distinct and clean-cut, more so than in H. kaih- 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 often bisected ; they are less frequently bent, but the bisection is about the same as in H. kaiherince. Compound and multiple figures are not uncommon, but more numerous than in H. 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 R. 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 R. 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 R. 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 R . 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 VAKIOUS 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 DS5.) 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 R. katherince. The lamellae do not generally become more distinct, though slightly more frequently than in R. 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 R. 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 II. kal/ieriinr. 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 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 15 per cent of the grains and 20 per cent of the total starch in 15 minutes; in about 56 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 //. katherinw. The grains become very refrac- tive and the lamellae 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. katherina. 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 lamella (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. kalherince. 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 acid begins in a few grains immediately. 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 75 per cent of the total starch in 15 min- iites ; 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 60 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 lamella? 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 //. 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 H. 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 baud. 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 //. 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 gelatiuiza- 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 . kalli erince. 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^EMANTHUS. 437 per cent of the total starch in 3d minutes; in about the same percentage in 45 minutes; and in about the same in 60 minutes. (Chart D94.) (Insullieient 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 2 I 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 gelatiuization 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 salicylate begins in half a minute. Complete gelatiuization 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 10 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 mimvtes; 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 //. 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 lamella? 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 //. leathering, the latter being rather re- markable since with many reagents the reverse is found. The same methods of gelatiuization are found as noted for H. katherince, and in addition the lamella? of the refractive border may become very sharply defined, fol- lowed by sudden gelatinizatiou 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 gelatiuization 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 ni/rnle 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 3d 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 43S 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.) Gelatiuization 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 with extension and considerable flut- ing of the capsule. This fluting is more marked than in H. Teatherince. 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 gelatiuization 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 GO minutes, respectively. (Chart D 105.) ILEMANTIITJS 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 pajents. 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. katherince, but there are some scattered grains which are exactly like those characteristic of H. magnificus. The Itilum 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 H, andromeda more closely resembles H. kath- 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/t, and the large, narrow forms which are 50 by 30/x in length and breadth. The common size is about 30 by 18/*. In size H. andromeda is closer to It. magnificus than to H. katherince. POLARISCOPIC PROPERTIES. The figure is centric to quite eccentric, considerably less eccentric than in H. katherince, but distinctly more than in H. magnificus. The lines vary from fine to coarse, more of the latter than in //. katherince, 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. katherince , but in many less than in H. magnificus. The lines are more fre- quently straight, and not quite so often bent as in H. katherince 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. katherince, 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 //. katherince., 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. katherince 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. katherince but not as sharp in nearly so many as in H. 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. katherince but decidedly more so than in H. magnificus. The colors are generally pure, the blue more frequently than in H. katherince, but not so fre- quently as in H. 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. katherince, 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. katherince than to II. 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. katherince, 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. katherince, but a little HjEMANTHUS. 439 lighter and less bluish than in H. magnificus. With 0.125 LugoPs solution the grains color very light to light reddish violet, a little lighter but of about the same tint as in //. 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. katherin-ce 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. katherince 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, H. andromeda shows a closer relationship to H. katherince than to H. magnificus. TEMPERATURE 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 VARIOUS 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 lamella 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 ref ractivity is formed, as noted in both parents; this border broadens more quickly and is more prominent than in H. katherince, 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 H. magnificus. E. andromeda exhibits qualitatively a much closer relationship to H. katherince 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 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 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 hiluni 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 H. katherince, but in a few grains they are quite deep and much like those of H. 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 with the appearance of refractive granules, more frequently than in II. kat'hcrince but much less frequently than in H. magnificus. The starch may be broken into refractive masses previous to gelatinization, as noted in H. katii- erincv, but not observed in II. 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 H. 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 H. 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 lamella occasionally become more distinct, a little more frequently than in H. kaiherince, but with much less frequency than in //. magnificus. The methods of gelatinization described for both parents are observed, but many more grains follow those noted in //. kath.erince 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 H. 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. katherinw, but with greater frequency than in //. magnificus. The gelatinized grains are swollen and slightly to considerably distorted, greater distortion in a few more grains than in //. kaiherince, 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, //. 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 ill 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. katherirue, but is less frequently found inclosed within an enlarged fissure, and less often expands to considerable size, than in H. magnificus. The lamellaj in the main body of the grain do not become more distinct, about the same as in II. katherince, but less distinct in some grains than in //. magnificus. A re- fractive border is formed, the definition of the separate lamella?, as well as the entire border from the rest of the grain, is much more frequently about the same as in H. katherince, but in a very small number of grains the resemblance is close to H. magnificus. The methods of gelatiuization are the same as observed in both parents. In most grains gelatinization follows the course described in H. katherina ; 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 H. katherince, 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 H. katherince, 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 77. katherince 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 D99.) The reaction with xlronliunt nitrate begins in rare grains in 1 minute. Complete gelatinizatiou 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 gelatinixation was not <>li- 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 ro/i/xr nil nil < } 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 cu[>ric c/iloride begins in very rare grains in 1 minute. Complete gelatiuization 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 II. katherince than in II. 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 nn-rcuric 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 "it, -l. r >, and 60 minutes, respectively. (Chart D 105.) 442 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. (j. STAKCHES OF H^EJIAKTIIUS KATHERIN;E, H. PUNI- CEUS, AND H. KONIG ALBERT. //. katherince is described on pages 429 to 433. ILSMANTHUS PUNICEUS (POLLEN PARENT). (Plate 4, fig. 20; Charts D 106 to D 126.) HISTOLOGIC 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- care on the surface which are not noticeable in H. kath- erince; second, to rounded protuberances, not so fre- quently observed in H. katherince, located iisually near the proximal end; third, to a slight shifting of the longi- tudinal axis of primary lamella? as in II. 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 pyriform ; 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 H. 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 lamella? 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/x, to the larger which are 44 by 28/i, in length and breadth. The common size is 32 by 28/i. The grains tend to be broader in proportion to length than in H. 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 H. 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 H. katherince. Double figures (in both compouud and aggregates) are often present, much more frequently observed than in //. katherince. 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 II. katherince. With selenite the quadrants are moderately well de- fined in a majority of grains, rather less than in II. 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 //. 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- eriixc. 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 tiut sometimes found in II. kath- criiKF; the volution colors a deep indigo-blue, about the same as in II. 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 H. 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 H. 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 6-1 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 lamellae 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 H. katherince. Methods of gelatinization are some- times observed that are similar to those in H. kath erince; 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 gelatiuization 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 II. kallicrince. The lamellae 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 //. katherince. The grain is disorganized into granules of similar arrangement, but much less refractive than in II. 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 lamella? 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 lamellae 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 //. 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 8-i 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 lamella? 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. katherincr. 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 striatiou are fol- lowed by disorganization into linear granules ; these granules are much less common than in //. 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 iu H. katherince. The gelatinized grains are swollen and considerably distorted, the latter decidedly more than in H. 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. katheriua:. The lamella? 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. katherince. 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 lamellse which gelatinize without breaking into granules; such grains were not observed in H. knthcrince. In some grains, notably the smaller ones, the marginal lamella? are broken down into linearly arranged granules as in H. katherince. The gelatinized grains are much swollen and con- siderably distorted, more so than in H. 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 60 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 H. katherince. The lamella? gradually become distinct in many grains, much sharper than in H. katherince. A refractive border is formed in which the lamella? 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 H. katherince, but in other grains the lamella? forming the refractive border become very sharply defined, 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^MANTHUS. 445 most resistant ; a fissure passing through the hilum as the bubble is expelled often precedes gelatiimatioii 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 gelatinizatiou as noted in //. katherintz. 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 iu 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 U 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 gelatinization 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.) Gelatinizatiou 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-delined lissuivs 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 iu 45 minutes; little if any further progress or about 22 per cent of the total starch in 60 minutes. (Chart D 126.) ILffiMANTHUS KONIG ALBERT (HYBRID). (Plate 4, fig. 21; Charts D 106 to D 126.) HISTOLOQIC 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 II. katherince and H. puniceus, but one or more well- marked depressions are frequently found on the surface of the grain, absent in //. katherince but present in H. puniceus; and the protuberances and secondary sets of lamella? 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 H. puniceus. 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 //. kathcrince 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 II. kathcrina! might also have been found to be aggre- gates had it not proved impossible to satisfactorily clem- DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. 446 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 II. katherince, standing nearer m 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 grams that are much flattened as in H. puniceus. On the whole, t. alliance is closer to H. puniceus. The hilum is usually not distinct in the large grams. When observed it is a round, flattened-elhptical, or len- ticular non-refractive spot which varies from centric to 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. Rarely 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, lamella? may be counted. The peculiarities of the lamellce place the grains in closer relationship tc 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 24ju, 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. katherince, but in about the same as in H. puniceus. The character and arrangement of the lines are the same as in II. 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. katherince 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 jlue not so often impure as in H. 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 H. 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. katherince 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 cither H. katherince or H. puniceus (value 58). In the reactions with aniline stains H. konig albert shows a closer relationship to H. katherincr. than to // . 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 E. 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 D106.) 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 PI. puniceus. The same methods of gelatinization are observed as noted in both parents ; a larger number follow the course of the process in //. katherince, yet gelatinizatiou starting in the mesial re- gion and at two or more points is sometimes found, as is more commonly present in H. puniceus. Refractive frag- ments and granules sometimes form previous to com- plete gelatinization, not quite so frequently observed as in H. katherince but with decidedly more frequency than in //. puniceus. The gelatinized grains are swollen and distorted about as in H. 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 //. katherince. The reaction with chromic acid begins 1 in a few grains in 1 minute. Complete gelatinization 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 GO minutes. (Chart D 107.) The reaction with pyrogallic acid begins in a few grains in 1 minute. Complete gelatinizatiou 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 D108.) 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. kaiherince, but not nearly so frequently as in H. puniceus. The lamellae 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 //. katlimnce, but more than in //. 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 //. katherince, yet much more frequent than in H. puniceus. In this reaction //. k'dnig albert shows qualitatively a somewhat closer relationship to H. katherince than to //. 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 GO 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 lamelke. Fissures form of similar character to those of both parents, they are slightly more prominent than in H. katherina', but less than in H. 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. Tiatherince; much less varied in the few grains gelatinized than in //. puniceus. The gelatinized grains are swollen, but very little dis- torted, about as in H. katherince, 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 //. puniceus. The reaction with potassium sulphocyanafe 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 H. katherina;, but neither as markedly in nearly so many grains as in H. puniceus. The fissures which pro- ceed from the hilum are scarcely so well defined as in H. katherina; but deeper in many more grains than in //. punici'iis. The mesial and marginal regions arc broken into granules, and sometimes into moclerately largc fragments of about the same refractivity and arrangement, but less resistancy, than in //. katherina?, but they are more refractive and the marginal granules much more frequently have a linear arrangement and are much more resistant than in H. puniceus. The gelatinized grains are swollen, a little more dis- torted, and much more frequently with all the granules gelatinized than in //. IcafherincBj not quite as distorted and more frequently with refractive granules than in //. puniceus. In the reaction H. konig albert shows qualitatively a much closer relationship to //. 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. kafherince, but much less than in //. 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 H. 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 //. katherince, but more than in H. puniceus. The marginal border is usually broken down into linear granules, as in H. kallierina?, 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 //. puniceus* Scarcely so many grains are found with the outermost lamella ungela- tinized as in //. 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. katherina;, but many more than in //. puniceus. In this reaction H. konig albert shows qualitatively a much closer relationship to H. katherince than to H. puniceus. The reaction with sodium hydroxide begins in very few grains in 1 minute. Complete gelatinizatiou 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 gelatmization 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 D117.) 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.) Kare 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 //. katherina, but is more persistent and expands less than in //. puniceus. The lack of definition in the lamella 3 and the appearance of the re- fractive border are about the same as H. katherince, but less sharply defined than in H. puniceus. Gelatmization begins and proceeds in many more grains in about the same manner as in //. katherina', 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 //. kalh- erince than to //. puniceus. The reaction with calcium nil rale 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 GO minutes, respectively. (Chart D119.) The reaction with uranium, nitrate begins in very 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; 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 3 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 GO 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 gelatiuization 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 GO 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. katherince. (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 II. kalheriiue, 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 (Amaryllideas, 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 Stenaster, Plat- yaster, and Codoncrinum. There are said to be only two hardy species C. moorei Hook. (C. 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. loallichianum 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 C'. zeylanicum from Theodore L. Mead, Oviedo, Florida; and that of the hybrid from the grower, Reasoner 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, A3STD C. HYBRLDUM J. C. HARVEY. CRINUM MOOUEI (SEED PARENT). (Plates 4 and 5, figa. 22 and 29; Charts D 127 to D 147.) HISTOLOQIC 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 lamella?; to a secondary set of lamellae 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 hilurn. 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 lamella?. 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 hilurn 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 lamella 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 baud 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 lamcllas in the primary set of the large grains varies from 54 to 64. The size varies from the smaller which are 3 by 2/t, to the larger which are 60 by 38/^, rarely 80 by 52/t, in length and breadth. The common size is about 48 by 28ft. POLARISCOPIC 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 lamella? (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 uneveimess 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 VAKIOUS 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 60 minutes. (Chart D 127.) A bubble appears at the hiluni. It is not, as a rule, located in a cleft, is quite persistent, and is usually small until just previous to the gelatiuization 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 lamellaa 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 hilurn is the moot 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 D 128.) The reaction with pijrogalllc 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 8(i 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 OP PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. The reaction with potassium iodide begins imme- diately arid a few grains are gelatinized in half a minute. Complete gelatinization in about 08 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 lamella? through the mesial portion from the hilum to the distal margin immediately become sharply defined and striated. A refractive narrow band in which the lamella? 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 ungelatiuized 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 lamellae 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 83 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 lamella? 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 denned 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 lamella? 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 salicylate begins imme- diately. Complete gelatinizatiou 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 cnlrini nilrntc 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 stan-li 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 97 per cent of the total starch in 60 minutes. (Chart D 140.) The reaction with uranium nitrate begins in some of the grains immediately. Complete gelatiuization 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 milling 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 gelatiuization 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 ZETLANICUM (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 0. 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 lamella? ; 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. Earely, 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 lamella?, 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 lamella; 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 lamella 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 lamella?) and present in a larger number of grains, than in C. moorei. Often 2, sometimes 3, very coarse, refractive lamella are seen, between which fine lamellae are grouped. The occasional bands of fairly coarse, refractive lamellas, located as in C. moorei, are observed more often than in C. moorei, especially at the distal margin. Such a band at he distal margin of the clam-shell-shaped grains is frequently bounded on both sides by very coarse, refractive, and wavy lamella?, while in C. moorei these lamella? may be observed only on the side toward the main body of grain. Grains having a secondary set of lamella? 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/i, to the larger which are 68 by 56 f i, 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/x, distinctly larger than in C. moorei. POLAIUSCOPIC 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 sdenite 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 is 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 grnin- rcxiiJues 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 gcnl'uui 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. Earcly the main body of the grain stains more deeply than the band at the distal margin when the latter is composed of very refractive lamella?, as is common in C. moorei. The very rare sets of secondary lamella? are colored more deeply than the primary set, the reverse being more com- mon in 0. 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 VARIOUS REAGENTS. The reaction with Moral 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; 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 6f the grains and 5 per cent of the total starch in 45 minutes. Little if any further change occurs in 60 minutes. (Chju-tDm.) 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 OP 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 lamella? 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 (CO 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 iu 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 GO minutes. (Chart D 130.) Gelatinization frequently begins along the distal mar- gin and may proceed for a short distance at the sides nearb}', 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 lamella?. 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 iu 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 and 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 C. 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 C. 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 lamellae 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 lamella? 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 sulphocyanate 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 p"er 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 lamellae 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 D136.) 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 fissxires. 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 ( '. umurc!. 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 baud 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 gelatiuization 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 60 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 lamella? become more sharply denned, 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 lamella; are not distinct, but this border is frequently separated from the main body of the grain by a very refractive, clear lamella. The lamella; 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 gelatiuization 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 13 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 lamella; 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 distentiori 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 gclatiuization 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 denned, 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 gelatiuization 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 arc pla- tinized, a very much smaller percentage than in C. moorei. CHINUM HYBHIDUM 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 C. 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. zeylamcum, 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 C. zeylamcum; 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 liilum 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 C. 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. zeylamcum. 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 C. zeylanicum than of C. moorei. The lamellce 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 hilunrthey 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 lamellaa 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 lamelte in the primary set of large grains varies from 48 to 64. The lamelloe 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/i, to the larger which are 60 by 48/n, rarely 70 by 26/i, in length and breadth. The common size is about 48 by 32/i. 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. POLARISCOPIC 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 G. 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 LugoFs 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 0.1S5 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- lanicum. 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 3 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 C. 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 lamella? at the distal margin, and is about the same as in C. zeylanicum. The occasional secondary lamella? 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 C. 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 lamella? 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 G. 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 lamella? 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 C. 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 as 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 C. 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 gelatinizatiou 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 gelatiuization 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 D 130.) 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 iu 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 gelatiuization 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 lamelliB 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 C. 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 C. zeylanicum. The lamella? become more distinct, but not nearly so sharply defined as in C. 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 baud 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 lamella 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- cnm. 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 lamellae 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 gelatinizatiou occurs in about 2 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- mellse 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 disteution 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 G. 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 (.'. 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 C. moorei, but somewhat less often than in C. zeylanicum. The bubble which appears within the hilum expands much more than in C. moorei, but less than in C. zeylanicum. The definition of the lamella? and the formation of a refractive border less 464 DATA OF PROPERTIES OP 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 0. 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 gelatiuization 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 gelatiuization 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 cobali 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 D 144.) 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 C. zeylanicum. The reactions exhibit a closer relationship to those of C. 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 gelatinizatiou 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. zeylani- 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 hilurn, 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 C. moorei than in 0. 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 CEINUM ZEYLANICUM, C. LONGI- FOLIUM, AND C. KIECAPE. C. zeylanicum is described on pages 454 to 459. STARCH OF CRINUM LONGIFOLIDM (POLLEN PARENT). (Plate 5, figs. 26 and 28; Charta D 148 to D 168.) HISTOLOOIC 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 4, usually 2, components. Compound CRINUM. 465 grains, usually consisting of 2 components, arc 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 lamellae ; to a secondary set of lamella ; 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, reniforni, 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 hilum 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 C. zeylanicum. The fissures, as a rule, are not so deep as in C. zeylanicum. The range of eccentricity is from 0.45 to 0.20, usually about 0.35 to 0.25, of the longitudinal axis, being somewhat greater than in C. zeylanicum. The lamellce 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 lamella? 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 lamella? are found, between which the fine lamellae are grouped, but not so often as in C. zeylanicum. A lus- trous band in which the lamella? 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 lamella? placed at varying angles to the primary set is even more rare than in C. zeylani- cum. The lamella? 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/x, in length and breadth. The common size is about 30 by 42/*. 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 PROPERTIES. 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 C. zeylanicum. The figure is sometimes in the form of a mesial line with bisected ends, which was not observed in C. 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 C. 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 C. 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 C. 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 iu depth aud 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 C. 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. zei/lanicum. 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 GO) . 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 C. 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 CO). 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 gelatiuization 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 hilura 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 lamelLe 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 G. 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 gelatiuization 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 iu 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 iu 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 C'RINUM. 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 C. zeylanicum. The fissures at and pro- ceeding from the hiliim are not quite so enlarged as in C. zeylanicum. The lamella? 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 defined and striated, as noted in 0. zeylanicum. Gelatinization proceeds along well- defined fissures which are more varied in form than in C. 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 polassium 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 oi'tener in a bubble and is expelled more quickly (accompanied by loss of refractiv- ity), than in C. zeylanicum. The lamella; 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- suratiou 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 C. 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 baud at the proximal end and sides. This band is striated but rarely differentiated into lamella? 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 C. 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. Gelatinizatiou is usually much more rapid in the mesial portion at the area around the hiluui 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 cxjiands more than in C. zeylanicum. The lamella? 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 gelatiuization 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 lamella? 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. Gelatmization 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 CO 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 1G'.'.) 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 ruffled 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 distentiou 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 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 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 43 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 about 28 per 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 D168.) 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. CKINUM KIRCAPE (HYBRID). (Plate 5, fig. 27; Charts D 148 to D 168.) HISTOLOGIC 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 C. 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 lamellae, 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 hi-Jum 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 lamella? between which the finer ones are grouped. Rarely there is a band CRINUM. 471 of 2 or 3 fairly coarse lamella 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 lamella? 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 lamella? 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. zeyldiiicum, 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 lamella? placed at varying angles to the primary set is rare, yet it is present more frequently than in either parent. The border of lamella? around the grain may represent a secondary set of lamella?. The number of lamella? 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 6ju, to the larger elongated grains, which are 70 by 52ft, in length and breadth. The common size of the elongated grains is about 56 by 40/*. 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 PROPERTIES. 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 not 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 nmch 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. zcylaiiiruiii, 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 C. 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 C. 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 C. 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 C. 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 C. longifolium. With snfranin 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 C. longifolium. The mean coloration of the grains is closer to C. zcylaniciim. TEMPEBATTJRE REACTIONS. The temperature of gelatinizafion 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 VARIOUS 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 mimites, 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 lamellse 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. zei/lanicum than in C. longifolium. The reaction with chromic acid begins in a few grains in 1 minute. Eare 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 .-March 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 capsule 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 gelatinizatiou 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 gelatiuization 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 o'f 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 D152.) 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 ill 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 D153.) The reaction with potassium hydroxide begins imme- diately. Complete gelatinizatiou 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 53 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 G. 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 lamellae located between the hiluni 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. Ion gi folium. The lamellae 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 G. 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 cither parent. Fissures are present which are of simi- lar character to those of both pnivnls, but more like those of C. zeylanicum, though the one plume-like fissure tra- 7 versing the main body of the ,u;rain 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 baud 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. zcy- lanicum, but more frequently narrower and with about the same distortion as in C. longifolium. The lamella? 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 C. longifulinm. 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 baud 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 gelatiuization 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. longifoliitm. The relationship in this respect is a little closer to the latter. A refractive border appears at the distal margin where the lamella? 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 lamella? are more frequently demonstrable than in C. longifolium. The beginning of gelatinization is more varied than in either parent, It may start at the distal margin, accompanied by greater detention 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. Iu other grains gelatiuization 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 ungelatiuized 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, v.ery 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 about 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 hilurn and is usually in- closed within an enlarged fissure, and it expands to a great size, even more than in either parent. The lamella? become sharply defined over more of the grains than in either parent. The refractive border, in which the lamella? 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. Fissures 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. zeijlanicum; they are much more numerous and refractive than in C. longifolium. The reaction more freqiiently 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 hilum, 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 gelatiu- ization which are characteristic of the hybrid are evident. The reaction with sodium salicijlate 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 and 69 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 lamella? 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 G. 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 nit, rate begins in a few grains in 1.5 minutes. Complete gelatinizatioii 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 gelatinizatiou 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 gelatinizatiou 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. zri/lniiirinn than C. 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 dislal 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 gelatinization 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 0. zeylaiiicuni than G. longifolium. The reaction with tuiri/ini <-lilur\
  • 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 D 167.) 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 cliloride 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 CEINUM LONGIFOLIUM, C. MOOKEI, AND C. POWELLII. Starches of C. longifolium and C. moorci 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 lamellae ; 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 hihim. The last peculiarity was not observed in C. longifolium, but was present in C. moorei. The conspicuous forms are pyril'orm, 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 lamellae, mak- ing the grain ellipsoidal or imperfect heart-shaped, as in the parents. Compound grains consisting of 2 small components inclosed in many lamella? are found about as rarely as in C. longifolium, but much more rarely than in C. moorci. The majority of the grains are not so broadened and flattened as in C. longifolium, 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 G. longifolium. The hilum is a small, round, oval or lenticular, refrac- tive spot. It is more refractive than in C. loiigifiiliiiin, but about the same as in C. moorei. Multiple hila are rarely present, being less often seen than in 0. moorci, but not observed at all in G. 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. moorci. 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, orT- 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. longifoliinn. The resem- blances in characters generally are, on the whole, much closer to C. moorei than to C. longifolium. The majority of the lamellae 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 lamells are generally demonstrable throughout the entire grain, being more distinct than in C. longifolium, but less so than in G. moorei. They are 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 distan., from the hilum, is usually present, and often the fine lamella 1 may lie arranged in groups between two or more fairly coarse refractive lamella', the number varying according to shape and length of grain. Occasionally a band of 2 or 3 moderately coarse lamella? are found about the middle or somewhat nearer the distal end of the grain. A lustrous band in which the lamelhe 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 lamella? 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 lamella? in character and number more closely approximate those of C. moorei than those of the other parent. The size of the grains varies from the smaller which are 3 by 2/j., to the larger elongated forms which are 72 by 34/x, and the broadened grains which are 62 by 80/z, in length and breadth. The common size of the elon- gated forms is 42 by 28/t, and of the broadened forms 36 by 44/t, in length and breadth. The grains are much more evenly divided into elongated and broadened grains than in either 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 C. 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 1 . longifolium, but less numerous than in C. 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 C. 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 iiTe-uIarii y as in C. moorei. The culurs 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 C. moorei than to C. longifolium. IODINE REACTIONS. With 0.35 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 C. 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 C. longifolium, while both are slightly lighter than in C. moorei. In these reactions the closer relationship to C. 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 C. longi- folium and the same as that in G. 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 baud 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 saf ranin 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 0. 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 G. moorei than to C. longifolium. TEMPERATURE REACTIONS. The temperature of gelatinizatiou 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 VABIOUS 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 starcli 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 G. 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 pyro gallic 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 96 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 liilum 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 C. 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 disorganiuzed 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 C. moorei. They are usually completely gelatinized, though a narrow striated band may be found at the CRINUM. 479 proximal end ami 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 iu 6'. longifolium, but more often seen than in C. moorei. They are some what 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 gelatiuization 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; it enlarges more, is more persistent, and a little more frequently inclosed within an enlarged fissure than in C. moorei. The lamella? 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 lamella are frequently disorganized through the mesial region with the appearance of but slightly refractive granules, much less refractive than in V. 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 gelatinizatiou 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 C'rinum 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 lamellce 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 lamellae than in either parent. Much-branched fis- sures appear similar to those of the parents, but their definition is more quickly lost. The lamella; of the mesial margin are quickly disorganized, usually without the appearance of granules, more frequently than in tin- parents. A rel'raethe 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 arc completely gelatinized, they are much swollen, and usually much distorted. They are considerably more di.-torted, and the individual grains are to a larger extent gelatinized, than in C. longifolium, but the niran distortion is about the same, and a narrow striated baud is less frequently observed at the proximal end than in C. moorvi. 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 gelatiuization 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 gelatinizatiou 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 lamella? 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- tiuization 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 G. 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 lamella? of which it is composed become more clearly defined than in C. 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 OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. The qualitative reactions, excepting on a minority of grains, much closer resemble those observed iu C. moorei than in C. 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 lamella? 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. Gelatinizatiou 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 0. 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 gelatinizatiou occurs of 4-i 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 D 183.) The reaction with strontium nitrate begins imme- diately. Complete gelatinization occurs of about Cl 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 gelatmizatioii 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 gelatiuization 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 starcli iu 60 minutes. (Chart D188.) 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 HO per rent of the grains ami il'.i per rent of the total slaivh in (Hi 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 gelal ini/ation, but they are less resistive than in the paivnls. The reac- tions are, on the whole, closer to those of C. nioorei. 5. NERINE. This genus includes 9 or 10 species of South American bulbous plants, the best known being N. sarnicnsis or the Guernsey lily. A number of the members of the genus have been known as belonging to other genera of Amaryl- lidaceie, 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. flexuosa X N. santicnsis var. rosea) (pollen parent), N. dainty maid (hybrid), and N. queen of roses (hybrid). 11. A', bowdeni Hort. (seed parent), N. sarnicusis var. corusca major Hort. (pollen parent), N. giantess (hybrid), and N. abundance (hybrid). 12. N. sarniensis var. corusca major Hort. (seed parent), N. eurvifolia var. fothergilli major (X. fothergilli major Hort.) (pollen parent), and JV. glory of sarnin (hybrid). All of the specimens were obtained from the growers, Barr and Sons, London. 10. STARCHES OF NERINE CRISPA, 1ST. ELEGANS, N". DAINTY MAID, AND 1ST. QUEEN OF ROSES. NERINE CRISPA (SEED PARENT). (Plate 6, figs. 31 and 34; Charts D 190 to D 210.) HISTOLOGIC PEOPEBTIES. In form the grains are usually simple and isolated. N"o 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 lamella? surrounded by 1 or 2 common secondary lamella?. 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. Thelain/'l/n arc very distinct, usually rather fine lines, which when near the hiluni 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 largo number of grains the lamella? 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 Gp. to the larger elongated f onus which are 50 by 26fi, rarely 56 by 30/t, and the larger broader forms which are 50 by 3(>//, in length and breadth. The common sizes are 34 by 22/j. and 34 by 28/t, 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 6- to 65.5 C., and all at 70 to 71.5 C., mean 70.7 C. EFFECTS OF VAEIOUS 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 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 6-i 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 hilum becomes distinct and a small bubble is often formed there. The lamellae, 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. Gelatinizatiou 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. Gelatiuization progresses smoothly, although with some invasion by fissures and breaking off of fragments of the uugelatinized material and separation and gelatinization serially of lamellae 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 imagination 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 lamellae 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 D196.) 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. Gelatinizatiou 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 gelatinizatiou 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 sulpliocyanate 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 hilum, 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 are 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 lamella? 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 hiluni 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 wliich 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 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 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 gelatiuizatiou 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 OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. apparently beiiig 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. boiudeni, etc. The hiluni 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 hiluni and proximal end, and, in others, first at the hiluni 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- tiuizatiou of the lamella; and in most of the grains con- tinues so until a part of the grain midway between the hiluni 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 imagination 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- tinizatiou proceeds smoothly from the two ends until the hiluni 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 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 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 ami 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 miu- uk's; 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 sirontywm 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 60 minutes. (Chart D 205.) The reaction with cola-It 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 minutes ; 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 cliloride 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 D209.) The reaction with mercuric cliloride 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 usually 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 lamella? 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 lamella 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/j, to the larger more slender elongated forms which are 46 by 24/t, and the larger broader forms 46 by 30/t, in length and breadth. The common sizes are 30 by 20/j, and 30 by 24/it. 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 N. 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 N. 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 N. crispa. It varies in different grains and fewer" grains have a very high and high polarization than in N. crispa. Occasionally, as in N. 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 N. crispa. The colors are usually pure but are not so often pure as in N. 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 N. crispa, and the color becomes more rapidly deep to very deep than in N. crispa. With 0.125 per cent Lugol's solution the grains color a moderate to light blue with somewhat more violet than in N. crispa, and the color deepens somewhat more rapidly than in N. 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 N. crispa; the, capsiili'tt lire usually indistinguishable from the con- tents; and the xnJiilin/i colors a deeper indigo-blue than in N. 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 N. crispa, the capsules a pure violet as in N. crispa, and the solution a deeper indigo- blue than in TV. crispa. ANILINE REACTIONS. With gentian violet the grains color very lightly at once, and hi half an hour they are light to moderately colored (value 35), lighter than in TV. crispa. As in N. 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), hut less than in TV. crispa. As in TV. 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 TV. 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 8-4 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 TV. crispa is distinct, and a bubble is much less frequently formed there than in those grains. The lamella? are not quite so distinct as in TV. crispa. A broad refractive band, which is nvuch more refractive than in TV. crispa, is quickly formed about the margins of the grains. Gelatinization begins usually at the proxi- mal end and this may be quickly followed (hut 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 TV. 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 TV. crispa. The gelatinized grains are large and considerably distorted but not so distorted as in TV. 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 pyrogallic acid begins in rare grains immediately. Complete gelatinization occurs in 486 DATA OP 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 lamella 1 are not so distinct as in N. crispa, and the lamella' 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 usiially 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- geneous-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 N. 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 60 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 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 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 ia 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 lamellae are less distinct than in TV. 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 lamellatcd appearance and becomes homogeneous looking, is gelatinized from the hilum outwards without any dis- rrrnihle 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 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 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, but no bubble is formed there until after gelatinization begins. The lamella 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 imagination of both proximal and distal ends, not so great, however, as in N. crispa. In the few grains in which gelatinization 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 GO 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 D205.) The reaction with cobalt nilrnte 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 occiirs in less than 0.5 per cent of the entire number of grains and total starch in 5 mjnutes ; 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 PROPEKTIES 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.) NERINE DAINTY MAID (HYBRID). (Plate 6, fig. 33; Charts D 190 to D 210.) HISTOLOQIC PROPERTIES. In form the grains are usually simple and isolated as in the parents, hut there are as many aggregates and of the same character as in N. crispa. The grains arc as irregular in form as in N. 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 cud than in N. crispa. In form this hybrid more closely resembles N. crisjia 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. elegant. In character and eccentricity the hilum more closely resembles N. elegans than N. The lamella are finer than in either parent and, hence, in this respect more like TV. 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/i, to the larger more slender forms which are 43 by 26/i, and the larger broader forms which are 46 by 38/t, rarely 46 by 40/x, in length and breadth. The common sizes are 32 by 20/t and 32 by 24ju 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 2V. cli'gtinx, 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. \Vllh Hi'l'-nilc the quadrants are usually well defined as in N. elegans and unequal in size, but less irregular in shape than in N. crif>pa, 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 sclenito, 2V. dahit// 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 N. elegans, the capsules a pure violet as in the parents, and the solution a somewhat deeper indigo than in N. elegans. Qualitatively and quantitatively the reactions with iodine are closer to those of N. 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 N. elegans. As in the parents, thnv 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 X. cli'ijunx. As in the parents there is inequality of coloring between the different grains, and in individual grains. In the reaction to aniline stains N. dainty maid shows a closer relationship to N. elegans than to N. 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 N . 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 1)5 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 lamella? 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. crisptj. The progress of gelatinization is the same as in 2V. elegans. NERINE. 489 The gelatinized grains are larger and more distorted than in A 7 , clrgans but less distorted than in N. crispa. N. dainty maid shows qualitatively a closer relationship to N. clegans 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 15 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 add 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 starr-h 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 lamella; 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, a closer relationship to N. elegans than to N.crispn. 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 D195.) 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 stan/h in 1 minute; in about 9-1 per rent 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 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 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 cldser 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 2V.- 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 aboxit 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 D198.) The hilum and lamellse are as distinct as in N: 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. clegans, 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 hilurn and lamellae 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 2V. 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 2V. 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 N. dainty maid shows qualita- tively a somewhat closer relationship to N. elegans than to N. crispa. 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 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 N. crispa. The lamellae are not so distinct as in N. crispa, but the same as in N. elegans. A narrow refractive band, which is as refractive as in N. elegans, is quickly formed about the margins of the grains. Gela- tinization as in N. 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 N. crispa. Gelatinization progresses as in N. elegans; the most resistant portion of the grain is near the distal end as in those grains, and imagination of the capsule at the proximal and distal ends during the final stage of the reaction is not so great as in N. crispa. The gelatinized grains are large and not so much distorted as in N. crispa, but the same as in N. elegans. In this reaction N. dainty maid shows qualitatively a closer relationship to N. elegans than to N. 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 D203.) The reaction with uranium nil rale 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 miniates ; 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 and 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 D209.) The reaction with mercuric chloride begins in rare grains in 2 minutes. Complete gelatinization occtirs 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.) HISTOLOGIC PROPERTIES. In form the grains are usually simple and isolated, but there arc more aggregates containing more component grains, and more compound grains, than in either parent or in N. dainty maid. The compound grains are of the character described under N. elegans. The grains are less regular than those of N. clegans, 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 2V. crispa. The grains of this hybrid are more like 2V. elegans than TV. crispa in form. This hybrid differs from 2V. dainty maid, in a greater resemblance to 2V. crispa in being more regular in form, and in having more aggre- gates and compound grains. The hilum is as distinct as in 2V. crispa and 2V. dainty maid, but is very rarely fissured, and in the latter respect is more like 2V. elegans and 2V. 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 2V. elegans than 2V. crispa. 2V. queen of roses and 2V. dainty maid more closely resemble one another in the character of the hilum than either resembles either parent, but both are nearer 2V. elegans than 2V. crispa. The lamella are about as fine and as distinct and are of the same character and arrangement as in 2V. 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 2V. elegans, but in number closer to 2V. elegans. The lamellae of 2V. queen of roses are nearer, on the whole, to 2V. crispa than are those of 2V. dainty maid, and the latter are nearer to 2V. elegans than to 2V. 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 IG/j.. In size 2V. queen of roses is smaller than either parent, but nearer 2V. elegans than 2V. crispa. 2V. queen of roses is smaller than 2V. dainty maid, but slightly closer to 2V. dainty maid than the latter is to either parent, but not so close to 2V. elegans as is 2V. dain ty maid. POLARISCOPIC PROPERTIES. The figure is slightly to very eccentric, usually eccen- tric, distinct, and clear-cut as in 2V. 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 witli 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. clegans, and it is closer to 2V. crispa than is that of N. dainty maid. 492 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. EFFECTS OF VARIOUS KEAQENTS. The reaction with Moral 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 hiluin is as distinct as in the parents, and there are very few bubbles formed there as in N. elegans and N. tlninty 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 IV. elegans. Most of the gelatinized grains are large and very much distorted as in N. crispa, but some are less distorted as in IV. elegans. In this reaction IV. queen of roses shows qualitatively a somewhat closer relationship to IV. crispa than to IV. elegans, and not so close to IV. crispa as is IV. dainty maid to IV. elegans, and there is nearly as much difference between the hybrids themselves as there is between IV. queen of roses and IV. 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 06 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 60 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 nitric 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 IV. ele- gans. Gelatinization, as in the parents, begins at the hilum, and usually the proximal end (as in IV. elegans and IN 7 , dainty maid) is less resistant than the distal end ; but in more grains than in IV. dainty maid, the distal end as in IV. 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 IV. dainty maid, but less frequently than in N. crispa. The gelatinized grains arc large and thin-walled and most of them are as distorted as in IV. elegans, but a moderate number arc 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 are close to one another. The reaction with sulpli uric 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 D197.) The hilnm and lamella are as distinct as in IV. crispa. Gelatiuization 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 lamella? 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 large 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 ntaitl, 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 GO minutes. (Chart D199.) The hilum and lamella? are more distinct than in N. elegans and 2V. dainty maid, and the same as in 2V. crispa. Gelatinization, as in the parents, begins at the hilum. In a rather smaller majority of the grains than in 2V. dainty maid, the reaction is the same as in 2V. elegans, except that there is more fissuration and granu- lation as in 2V. dainty maid, and in a rather large minor- ity it is the same as in 2V. 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 2V. 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 2V. elegans, but, usually, somewhat less than in 2V. crispa. In this reaction 2V. queen of roses shows, qualitatively, a somewhat closer relationship to 2V. elegans than to 2V. crispa, but not so close to 2V. elegans as is 2V. 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 CO 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 2V. dainty maid, less than in N. crispa. The lamellas are as distinct as in 2V. crispa and more distinct than in 2V. elegans and A 7 . dainty maid. A narrow refractive band which is of the same refractivity as in 2V. crispa, and less than in 2V. elegans and 2V. 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 2V. 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 gelatinizatiou is in a small majority of the grains as described under 2V. crispa , but in many others as in A T . elegans. The gelatinized grains are as large and usually as distorted as those of 2V. crispa. In this reaction 2V. queen of roses shows, qualitatively, a somewhat closer relationship to 2V. crispa than to 2V. elegans; but not so near to 2V. crispa as 2V. dainty maid is to 2V. elegans, and there is nearly as much difference between the two hybrids as there is between 2V. queen of roses and 2V. 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 D203.) 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 GO minutes. (Chart D 205.) The reaction with cola 1 1 nl/nUe 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 CU/I/H'I- ni/nili> 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 OP 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 NERINE BOWDENI, N. SARNIENSIS VAR. CORUSCA MAJOR, 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 lamells ; 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 lamella ; 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 lamella? and so making a large compound grain, to the distal end of which a smaller simple grain is adherent, or compoxind 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 lamella?, 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 lamella? are common. The lamella? about the hilum may be coarse and those about the distal end fine, or the reverse, or there may be many coarse lamella? throughout the grain forming bauds, or dividing the fine lamella? into bauds of varying width; or again, there may be only two or three coarse lamella? separating broad bands of fine lamella?. 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 8fn., and 10 by 6/i, to the larger broad forms which are 52 by 72/i, and 58 by 60/*, to the larger more elon- gated forms which are 66 by 40/t, and 66 by 34/x, in length and breadth. The common sizes are 40 by 24/t and 36 by 34/x. POLARISCOPIC PROPERTIES. The figure is nearly centric to very eccentric, the mean being moderately eccentric, distinct, and moder- ately clear-cut. The lines ars 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 sclenite 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 -15). 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 VARIOUS 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 lamella? 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 gelatinization 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 gelatiuization 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 ahout 37 per cent of the grains and 05 per cent of the total starch in 45 minutes; in about CO per cent of the grains and 98 per cent of the total starch in 60 minutes. (Chart D 212.) The reaction with pyrogallic acid begins immediately. Complete gelatiuization was not observed in any grains, and had begun in but lew, about 0.5 per cent of the total starch being gelatinized in 5 minutes ; very slight advance in 15 and 30 minutes; complete gelatinizatiou 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 gelatiuization 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 lamella? remain so during the greater part of the reaction, particularly at the proximal end. Gelatiuization 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 hilurn 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 gelatiuization 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 OF 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 a.rea 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 D218.) 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 baud 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 gtelatinization 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 lamella? 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 stria? 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 baud, 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 lamella?, 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 arid become a mass of granules which are gela- tinized rather irregularly, lu 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 21 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; iu 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 ungelatinizud. This is quickly gelatinized also and there is at the same time considerable folding in and imagination of tin- 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 gelatinizatiou 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 D224.) 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 gelatiuization 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 o.f 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 D227.) 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 D 228.) 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. iii 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 gelatiuization 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.) NERINE SAENIENSIS VAE. CORUSCA MAJOB (POLLEN PARENT). (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 larnelloe and both sur- rounded by 3 to 5 or 6 common lamella; the other of 1, 2, or 3 very small grains, each consisting of a hilurn 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. boivdeni and is even less frequently fissured than in that starch, but when fissuriug 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. boivdeni. The lamella; are not quite so distinct as in N. bowdcn i, 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. boivdeni. 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 lamella? into bauds 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. bowdeni, nor is there so large a number of coarse lamellae as in those grains, and the arrangement of fine and coarse lamellae varies in the kinds of grains. In size the grains vary from the smaller which are 10 by 5/j. and 7 by 7/t, to the larger broad forms which are 46 by 40^, rarely, 48 by GO/*, and the larger more elon- gated forms which are 46 by 36^, rarely 46 by 30yn, in length and breadth. The common sizes are 32 by 30/t and 32 by 20yu. 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. boivdeni. 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 2V. bowdeni. There are fewer grains hav- ing 5 and 6 arms to the figure than in 2V. bowdeni. The degree of polarization is moderate to very high (value 90), higher than in 2V. 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 2V. bowdeni. There is not so much variation in polarization in the same aspect of a given grain as in 2V. 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 2V. bowdeni. The colors are more apt to be pure than in 2V. 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 Mue tinged with violet (value 60), the color is deeper and less violet in tint than in 2V. bowdeni, and it deepens as rapidly as in 2V. 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 2V. 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 N. bowdeni; 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. TEMPERATURE 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 60 minutes. (Chart D211.J The hilum is less distinct than in N. bowdeni, and a bubble is not often formed there. The lamella? 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 lamellae. The most resistant portion of the grains is nearer the distal margin than in N. boivdeni. The gelatinized grains are large and not so much distorted as in N. 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 liilum and lamellae are very distinct but not so distinct as in N. bowdeni. Gelatiuization, as in N. 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 N. 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 N. boivdeni. After all of the proximal deposit but a narrow baud 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 baud. 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 N. 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 OF 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 lamella? are very distinct, but not so distinct as in N. bowdeni. Gelatinizatiou, 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 lamella? 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 A 7 . bowdeni, and the lamella? 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 N. 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 N. 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 N. 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 N. bowdeni. The gelatinized grains are large and somewhat distorted, but not so much as in N. 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 63 per cent of the grains and 79 per cent of the total starch in 60 minutes. (Chart D220.) The hilum and lamella? are distinct, but less distinct than in N. boirdrni. Gelatinizatiou as in N. 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 lamella? 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 N. bowdeni. In a few of the grains there is dissolution of the capsule at one point as in N. 'bowdeni, but this is of much less frequent occurrence than in N. bowdeni. The gelatinized grains are large and thin-walled and are not nearly so much distorted as in N. 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 I 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 3 1 ."'.) 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 N. boivdeni, and a bubble is never observed to be formed there. The lamella? are distinct, but not so dis- tinct as in N. bowdeni, and a narrow refractive band which is more refractive than in N. boivdcni is slowly formed about the margins of the grains. Gelatinization, differing from N. 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 N. bowdeni, 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 gelatiuizatiou begins at the distal end, as in N. bowdeni, and proceeds as described under N. bowdeni. The gelatinized grains are large but are not so dis- torted as in N. boivdcni, 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 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 8 per cent of the total starch in 30 minutes ; in about 3 per cent of the grains and 13 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 gelatinizatiou 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 loss 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 gelatiuization 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.) NELUNE 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 aggregate's is much less than in N. bowdeni, but slightly more than in N. sarnicnsis var. contsca major, and the compound grains are like both the types noted exclusively in N. bowdeni and those which are common to both parents. The grains are closer to N. boivdcni in irregularity than to 2V. sarniensis var. corusca major, and the irregularities are due to the same causes as noted in the grains of N. bowdeni; it is to be noted, however, that there are more grains in which the irregularity is due to a secondary set of lamella 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 N. bowdeni. In form N. giantess is nearer to N. bowdeni than to N. sarniensis var. corusca major. The hilum is as distinct as in N. bowdeni, and is very rarely fissured as in N. sarniensis var. corusca, major. It is sometimes centric but usually eccentric from 0.43 to 0.22, commonly 0.3, of the longitudinal axis, the same as in N. sarnicnsis var. corusca major. In the character and eccentricity of the hilum N. giantess is nearer to N. sarnicnsis var. corusca major than to N. boivdeni. The lamella are as distinct as in N. bowdeni, but are not so irregiilar as in those grains, but more than in N. sarniensis var. corusca major. They are, as a rule, arranged as in N. boirdcni. 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 N. giantess is closer to N. bowdeni than to IV. sarniensis var. corusca major. In size the grains vary from the smaller which are 10 by 8/j., and 12 by 12/t, to the larger elongated forms which are 46 by 28/u, and 42 by 30/M, and the larger broad forms which are 40 by 4fi/n and 36 by 34fi. The common sizes are 34 by 26/x and 20 by 32/t. The grains arc nearer in size to 2V. sarniensis var. corusca major than to A 7 , 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. lowdeni. The lines are finer than in N. boivdeni 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. boivdeni. 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 selcnite the quadrants are usually well defined, iinequal 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 0.35 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 N. 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 N. 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. boivdeni, 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. boivdeni; 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 N. 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 N. bowdeni than to N. sarniensis var. corusca major. TEMPERATURE 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 N. 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 A T . sarniensis var. corusca major, but the lamella; are not as distinct as in either parent. A broad refractive band, which is as re- fractive as in N. 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 N. bowdeni, but with less fissuring. The gelatinized grains are larger and more distorted than in N. sarniensis var. corusca major, but not so much as in N. bowdeni. In this reaction N. giantess shows qualitatively a closer relationship to N. bowdeni than to N. 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 pi/rogalKc 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 lamelke are as distinct as in N. sar- niensis var. corusca major. Gelatiuization 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 TV. giantess shows qualitatively, a closer relationship to N. sarniensis var. corusca major than to N. 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 IV. 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 IV. 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 IV. bowdeni. The gelatinized grains are large and more distorted than in IV. bowdeni, but less than in IV. sarniensis var. corusca major. In this reaction IV. giantess shows qualitatively a somewhat closer relationship to IV. sarniensis var. corusca major than to IV. bowdeni. The reaction with potassium sulpliocyanate 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 lamella? are more distinct than in IV. sarniensis var. corusca major, but less than in IV. bowdeni. Gelatinization begins at the hilum, as in the parents. The progress of the reaction in most of the grains is somewhat nearer IV. sarniensis var. conisca major than IV. boivdeni, 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 IV. 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 IV. sarniensis var. conisca major, but not nearly so much so as in IV. bowdeni. In the reaction with potassium sulpliocyanate IV. giantess shows qualitatively a somewhat closer relation- ship to IV. sarniensis var. corusca major than to IV. 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 lamellse are more distinct than in IV. sarniensis var. corusca major, but less than in IV. 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 IV. 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 IV. boivdeni. There are more grains in which dissolution of the capsules occurs than in IV. sar- niensis var. corusca major, but considerably fewer than in IV. bowdeni. The gelatinized grains are large and thin-walled and more distorted than in IV. sarniensis var. corusca major, but less than in IV. bowdeni. In the reaction with potassium sulphide IV. giantess shows qualitatively, a somewhat closer relationship to IV. sarniensis var. conisca major than to IV. bowdeni. 504 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. The rcnetion 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 7 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 60 minutes. (Chart D 221.) The reaction with sodium sulphide begins in a few grains immediately. Complete gelatinization occairs 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 sulicylate 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 lamellae 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 IV. 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 2V. 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 N. boivdeni, usually just distal to the hilum, but gelatinization of this is not accompanied by so much infolding and imagination 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 IV. bowdeni, but more than in TV. sarniensis var. corusca major. N. giantess shows qualitatively a somewhat closer relationship to N. bowdeni than to TV. 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 D224.) 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 Hie 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 D230.) The reaction with mercuric chloride begins in rare grains in 2 minutes. Complete gelatinizatiou 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, fig. 42; Charts D 211 to D 231.) HISTOLOGIC PBOPERTIES. In form the grains are usually simple and isolated as in A T . 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 TV. bowdeni, but not found in TV. sarniensis var. cnrusra major. The grains are less irregular than those of TV. boivdeni and NEKINE. 505 TV. giantess, but considerably more irregular than those of N, sarniensis var. corusca major, and the irregularities arc 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 2V. sarniensis var. corusca major. They are in form closer to those of N. sarniensis var. corusca major, and not so near those of N. bowdeni as those of TV. giantess. The grains of the two hybrids closely resemble one another. The hilum is as distinct as in TV. boivdcni, but less frequently fissured than in those grains ; when fissuring occurs it is of the types noted under TV. 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 TV. bowdeni, and in eccentricity to TV. sarniensis var. corusca major, and nearer TV. bowdeni than is TV. giantess. The lamellce are not so distinct or so irregular as in TV. bowdeni and TV. giantess, but more distinct and slightly more irregular than in TV. sarniensis var. corusca major. In arrangement they are more like those of the grains of TV. 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 lamellre, these grains are nearer TV. sarniensis var. corusca major than TV. bowdeni, and the grains of this hybrid differ from those of TV. giantess which are nearer TV. boivdcni, while these are nearer TV. sarniensis var. corusca major. The grains in size vary from the smaller ones which are 8 by S/u. and 10 by 8/*, to the larger elongated forms which are 56 by 44/t and 56 by 34^t, and the larger broad forms which are 42 by 52/1, in length and breadth. The common sizes are 36 by 20^, 34 by 32ft, and 28 by 32/*. These grains are, on the whole, intermediate in size be- tween those of the parents, but closer to A T . bowdeni than TV. sarniensis var. corusca major, and also closer than are those of TV. giantess. POLAKISCOPIC PROPERTIES. The figure is nearly centric to very eccentric, more eccentric than in either parent, and as distinct and more clear-cut than in TV. bowdeni. The lines are as fine as in TV. bowdeni, but finer than in TV. sarniensis var. corusca major, and they intersect obliquely with less variation of the angle than in TV. bowdeni, but more than in TV. sarniensis var. corusca major. They are also less apt to be bent or bisected than in either TV. bowdeni or TV. giantess, but more than in TV. 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 TV. giantess. There is comparatively little variation in polarization in the same aspect of a given grain as in TV. snrniciisis var. corusca major and TV. giantess. With .tflcnife the quadrants as in TV. giantess are usually well defined, unequal in size, and less irregular in shape than in TV. bowdeni, but considerably more than in 9 TV. sarnii'n.ti.t var. coruscn major. The colors are not so pure as in TV. giantess, but somewhat more pure than in TV. bowdeni. In the degree of polarization, the character of the figure, and the appearances with selenite TV. abundance, is closer to TV. bowdeni than to TV. sarniensis var. corusca major. N. abundance is not so near N. boir/li'iii ;is is TV. 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 TV. bowdeni in depth and in tint. With 0.125 per cent Lugol's solu- tion, they color a light blue-violet, less than iii TV. 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 TV. bow- deni; the capsules, which can frequently be seen, color a pure violet; and the solution a deep indigo-blue, more than in TV. 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 TV. bowdeni, the capsules a pinkish violet as in TV. bowdeni, and the solution a very deep indigo as in TV. bowdeni. Qualitatively and quantitatively the iodine reactions of TV. abundance are closer to TV. bowdeni than to TV. sar- niensis var. corusca major. Quantitatively the iodine reactions of the unheated grains of TV. abundance and TV. 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 TV. 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 TV. 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 TV. bowdeni, but more than in TV. sarniensis var. corusca major. The aniline reactions of this starch show a closer relationship to TV. sarniensis var. corusca major. These grains are less light than those of TV. giantess, and there- fore nearer TV. sarniensis var. corusca major in this re- spect, while those of TV. giantess are closer to TV. 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 TV. abundnnco is much closer to TV. bowdeni than to TV. sarniensis var. corusca major, and is higher than that of TV. giantess and is also nearer TV. 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 hilurn is as distinct as in N. sarniensis var. corusca major, and the lamella? are more distinct than in N. sarniensis 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. sarniensis 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. bowdcni, 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. sarniensis var. corusca major, but less than in TV. bowdcni. In this reaction N. abundance shows qualitatively a closer relationship to N. bowdeni than to N. sarniensis var. contsca major, and is closer to 2V. bowdeni than is 2V. giantess, and the two hybrids are very close to one another. The reaction with cliromic 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 pyro gallic acid begins in rare grains immediately. 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 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 D214.) The hilum and lamellae are as distinct as in 2V. 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 2V. bowdeni, while in a mod- erate number it is the same as in 2V. sarniensis var. corusca major. It is always accompanied by more fissuration and granule formation than in 2V. mrniensis var. corusca major, and less than in 2V. bowdcni. The gelatinized grains are large and thin-walled, and most of them are more distorted than in 2V. sarniensis var. corusca major, but some are nearly as distorted as in 2V. bowdeni. In this reaction 2V. abundance shows, qualitatively, a somewhat closer relationship to 2V. boivdeni than to 2V. sarniensis var. corusca major, but is not so close to 2V. boivdeni as is 2V. giantess to 2V. sarniensis 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 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 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 abqpt 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 lamellas are more distinct than in 2V. sarniensis var. corusca major and 2V. giantess, and less than in 2V. bowdeni. Gelatinization begins at the hilum as in both parents, and the process in most of the grains is closer to that in 2V. bowdcni except that the granules formed are not so numerous nor so coarse ; but in a large majority the process is the same as in 2V. sarniensis var. contsca major. The gelatinized grains are large and usually more distorted than in 2V. sarniensis var. corusca major, but somewhat less than in 2V. bowdeni. In this reaction 2V. abundance shows qualitatively a somewhat closer relationship to 2V. bowdeni than to 2V. sarniensis var. corusca major, and 2V. abundance and 2V. giantess show qualitatively a closer relationship to one another than either does to the parent it most nearly resembles. The reaction with potassium sulphocyanate 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. boir/Jcui. 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 TV. boivdeni 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 gelatiuization 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 lamella; 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 IV. abundance shows qualitatively a somewhat closer relationship to N. bowdeni than to N. sarniensis var. coru-sca major, and is not so close to N. bowdeni as is TV. giantess to N. 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 gelatinizatiou 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 TV. sarniensis var. corusca major, is slowly formed about the margins of the grains. Gelatinization as in TV. boivdeni 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 TV. bowdeni even more than does that in TV. giantess. The ungelatinized portion of the grain is invaded by fissures and small particles are split off as in TV. 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 TV. bowdeni. The gelatinized grains are large but are not so distorted as in TV. boivdeni. In this reaction TV. abundance shows qualitatively a closer relationship to TV. bowdeni than to TV. sarniensis var. corusca major, and is closer than TV. 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 D224.) 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 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; 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 GO minutes. - (Chart D 227.) The reaction with copper nitrate begins in a few grains in 2 minutes. Complete gelatinization occurs 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 minutes ; 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 gelatiuization 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 60 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 D231.) 12. STARCHES OF FERINE SAKNIENSIS, VAK. COKUSCA MAJOR, W. CURVIFOLIA VAR. FOTIIERGILLI MAJOR, AND 1ST. GLORY OF SARNIA. Starch of Nerine sttrnicnsi-s var. corusca major (seed parent) is described on pp. 498 to 501. NERINE CURVIFOLIA VAR. FOTIIERGILLI MAJOR (POLLEN PARENT). (Plate 8, figs. 44 and 47; Charts D 232 to D 252.) HISTOLOGIC 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. sarnicnsis 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 lamella; inclosed by 2 to 4 or 5 common lamella); (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 lamella?; (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. bowdeui 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 lamella) 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. fothergilli 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 2V. sarniensis var. corusca major. The hilum is more distinct than in N. sarnicnsis 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 TV. sarnicnsis var. corusca major. The lamella: are more distinct than in N. sarnicnsis 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 lamella? which may be placed at about one-half to three-quarters of the distance from the hilum to the distal margin. The number of lamellae counted on the larger grains varies from 18 to 30, usually 24. The lamella? 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 lamella; are usually grouped near the hilum. In size the grains vary from the smaller which are 6 by 6/1 and 6 by 4/i, to the larger elongated forms which are 44 by 2S/j>,, and the larger broad forms which are 40 by 3 !/j. rarely 22 by 40/x, in length and breadth. The com- mon sizes are 29 by 18/i and 30 by 24/t. The grains are slightly smaller and more slender than those of N. sar- nicnsis var. corusca major. POLARISCOPIC PROPERTIES. The figure is nearly centric to very eccentric, more eccentric than in TV. sarniensis var. corusca major. It is as distinct and slightly more clear-cut than in TV. sar- niensis var. corusca major. The lines are not so coarse and are somewhat more apt to be bent and bisected than NERINE. 509 in N. sarniensis var. curusea 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 N. sarniensis var. corusca major as there are more grains having mod- erately high and fewer having very high polarization than in those grains. With sclcnite the quadrants are more often well defined and vary somewhat more in size and shape than in N. sarniensis var. corusca major. The colors are somewhat more pure and there are fewer grains having a greenish tinge than in N. 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 05), more than in N. 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 N. 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 N. sarniensis var. corusca major; the capsules can not be distinguished; and the solution colors a deep indigo, less 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 moderate to very deep indigo-blue with a tinge of violet, deeper than in N. sarniensis var. corusca major; the capsules of which fewer can be seen than in N. sarniensis var. corusca major, a pure violet; and the solution a very deep indigo as in N. 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 N. sarniensis var. corusca major. Some grains are stained more than others and there is some uneveuness 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 N. sarniensis var. corusca major. Some grains are stained more than others and there is some unevenness 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 VABIOUS 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 N. sarniensis var. cnnisca major, and the lamella? are at first indistinct but later as' distinct as in N. sarniensis var. corusca major. A broad refractive band, which is not so refractive as in IV. sarniensis var. curusca 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 gelatiuization of the opposite end. Gelatiuization 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 N. 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 gelatiuization 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 iviit 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 3-8 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 GO minutes, respec- tively. ( Chart D 2 34.) 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 GO 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 IV. 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 baud 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. cornsca 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. corusca major. The reaction with potassium sulphocyanate begins in a few grains immediately. Complete gelatiuization 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 hilurn is as distinct as in N. sarniensis var. corusca major, and the lamella? 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, non-larnellated 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 lamella? 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. cprusca major. The gelatinized grains are large and thin-walled and less dis- torted than in N. sarniensis var. co-rusca 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 5242.) 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 '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 lamella? 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 gelatiuiza- 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. corus~ca 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 gelatinizatiou 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 U' any further advance in 00 minutrs. (Chart D 245.) The reaction with uranium nitrate begins in a few grains in 1 minute. Complete gelatinizatiou 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 GO minutes. (Chart D24C.) The reaction with strontium nitrate begins in a few grains immediately. Complete gelatiuizatiou 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 3G 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 75 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 GO minutes. (Chart D247.) 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 D250.) 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 OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. NERINE GLORY 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. fothergilli 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 lamella? 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 N. fother- gilli major. The lamella are not so distinct as in either parent, and there are more fine lamella; than in either parent. In arrangement they resemble those of 2V. 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 lamellae these grains are nearer 2V. sarniensis var. corusca major. In size the grains vary from the smaller which are G by 6^. and 10 by 8/j,, to the larger elongated forms which are 44 by 36/*, and 44 by 32/i, and the larger rather rare broad forms which, arc 46 by 42/x, in length and breadth. The common sizes are 30 by 24/t and 30 by 20/t. The grains are closer 2V. 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 2V. sar- niensis var. corusca major. The lines are somewhal less coarse than in 2V. sarniensis var. corusca major, the same as in 2V. curvifolia var. fothergilli major; as in 2V sarniensis var. corusca major they usually intersecl 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 2V. sarniensis var orusca major. It varies in different grains as in 2V. sarniensis var. corusca major, a few having a moderate, and the majority a high polarization. With selenite the quadrants as in 2V. sarniensis var. corusca major are well defined, rarely of equal and usually of unequal size, and vary somewhat in shape. The colors are not quite as pure as in 2V. sarniensis var. corusca major, but less pure than in 2V. 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 2V. glory of sarnia is closer to 2V. sarniensis var. corusca major than to 2V. 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 2V. sarniensis var. corusca major, and consider- ably less than in 2V. curvifolia var. fothergilli major. The color deepens rapidly until it is deep to very deep, as in 2V. 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 2V. sarniensis var. corusca major and much less than in 2V. curvifolia var. foth.ergilli major, and it deepens rap- idly as in 2V. 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 2V. 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 N. sarniensis var. corusca major; the capsules pure violet as in 2V. sarniensis var. corusca major; and the solution a very dee]) 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 gelatinizatiou 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 gelatiuization occurs in about 8 per cent oi' the entire number of grains and 1-1 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 iu 60 minutes. (Chart D 232.) The hilum and lamella; are as distinct as in N. sar- niensis var. corusca major, aud 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 2V. glory of sarnia shows qualitatively a closer relationship to N. sarniensis var. corusca major than to N. curvifolia var. fothergilli major. The reaction with chromic acid begins in rare grains in 1 minute. Complete gelatiuization 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 pyrogalUc 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 SO 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. folhcrgilli 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- suratiou as iu N. curvifolia var. folhergilli 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 2V. sarnivnsis var. corusca major than to N. curvifolia var. follicrgilli major. The reaction with sulphuric acid brains immediately. Complete gelatinizatiou 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 D237.) The reaction with potassium hydroxide begins imme- diately. Complete gelatinizatiou 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 lamella? are as distinct as in 2V. sar- niensis var. corusca major. Gelatiuizatiou, as in the parents, begins at the hilum, and the process is the same as that described in 2V. sarniensis var. corusca- niiijur. The gelatinized grains, of which there are very few, are large and as distorted as in 2V. sarniensis var. corusca major. 2V. glory of sarnia- shows qualitatively, a closer relationship to 2V. .swi>//x/x var. corusca major than to 2V. 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 hilura and lamella 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 24 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 D241.) 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. fothergilli 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 gelatiuization 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 lamella? are as distinct as in N. sarniensis var. corusca major, but more distinct than in N. curvifolia var. fotli ergilli major. A narrow refractive band, which is as refractive as in N. 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 gelatiuization is usually rather closer to that described under N. sar- niensis var. corusca major, as the most resistant part of the grain is much nearer the distal end than in N. curvi- folia var. fothergilli major, and there is not so much infolding and invagination of the capsule as in those grains. The gelatinized grains are large and somewhat more distorted than in N. sarniensis var. corusca major, but less than in N. curvifolia var. fothergilli major. In this reaction 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 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 in 30 minutes ; slight prog- ress in 45 minutes ; iu about 1 pur cent of the grains and 4 per cent of the total starch in 00 minutes. (Chart D249.) The reaction with citpric chloride begins in rare grains in 2 minutes. Complete gelatiuization 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 gelatiuization 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 GO minutes, respectively. (Chart D251.) 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 GO 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. tazctta 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 poetictts ornatus (seed parent), 2V. poeticiis 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), IV. poetaz triumph (hy- brid), page 527. 15. Narcissus gloria mundi (seed parent), N. poeticus ornatus (pollen parent), A T . fiery cross (hybrid), page 530. 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), A 7 , will scarlet (hybrid), page 554. 19. Narcissus albicans (seed parent), N. abscissus (pollen parent), .V. licolor apricot (hybrid), page 560. 20. Narcissus empress (seed parent), N. albicans (pollen parent), 2V. madame de graaff (hybrid), page 566. 21. Narcissus weardale perfection (seed parent), N. ma- dame de graaff (pollen parent), 2V. pyramus (hybrid), page 572. 22. Narcissus monarque (seed parent), N. madame de graaff (pollen parent), 2V. lord roberts (hybrid), page 578. 23. Narcissus leedsii minnie hume (seed parent), N. tri- andrus albus (pollen parent), 2V. agues 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, 1ST. POETICUS POETARUM, N. 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 28G.) 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 lamells; (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 lamella?. 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 lamella?. 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 reuiform. The additional forms are clam-shell-shaped, round, dome- shaped, and elongated elliptical. The grains are rarely flattened. The hilum 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 hiluni 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 lamellce 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 i). The size of the grains varies from the smaller which are 4 by 4/t, to the larger broad forms which are 30 by 40/i, and the larger slender forms which are 40 by 34/*, in length and breadth. The common sizes are 22 by 24/*, 24 by 24/i and 22 by 18/t. POLARISCOPIC PROPERTIES. 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- t'nite 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 VARIOUS REAGENTS. The reaction with cliloral 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 GO 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 lamellae 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. Gelatiuizatiou 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 lamellae 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 uuge latinized starch. In this man- ner gelatinizatiou 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 uugela- uized 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 the 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 N. poeticus 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 lamella; 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 baud 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 arc gelatinized, others are formed from the fringed inner band, which arc gelatinized. Finally, only the outer, striated, lamellated band is left, and in the grains in which gelatinization is complete before dis- solution occurs, the stria become at first coarser and more distinct, while the lamellated appearance disap- pears, then the striaa 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 baud, 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 pyroyaUic 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 lamella? 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 IWmnl 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 lamella; 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 stria?, 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 lamclated appearance shortly disappears and two portions may lie distinguished ail 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, bui finally disappears. In the second type 2 furrows or actual fissures are formed running transversely or obliquely from the hilurn 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 lamella, 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 lamellfe 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 lamella, 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- geneoxis-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 with 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 60 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 gelatiuization 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 36 per cent of the grains and 63 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 CO 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 12 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 starch 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 cobalt nitrate begins in rare graina 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 gelatiuization 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 starcli in 45 minutes ; in about 2 per cent of the grains and 7 per cent of the total starcli 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.) HISTOLOGIC PROPERTIES. 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 lamella?; (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 starch, surrounded by 2 or 3 lamella?. 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. pocticus ornatus, and the irregularities are due to the same en uses: (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 arc 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 renil'orm. The grains are not flattened. The /; Hum is even more often fissured than inN.poeli- 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 ornaliiK and have the following forms: (1) Cruciate-, T-, or Y-shaped; (3) 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 lamella are not so distinct or so coarse as in N. pocticus 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 5j, to the larger broad forms which are 50 by 50/x, and 46 by 50/j,, and the rare larger elongated forms, which are 46 by 3S/t. The common sizes are 32 by 30/x, and 30 by 34/t. POLAKISCOPIO PROPERTIES. The figure is usually distinct, but is even less often well defined than in N. pocticus 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 2V. poeticu* ornalus 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. pocficus orualiis 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. pocticus ornatus. IODINE REACTIONS. With 0.25 per cent Lugol's solution the grains color a moderate violet tinged wiih blue (value 45), some\\ lull- deeper and with more of a bluish tint than in 2V. poeticiis 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 TV. poeticus ornatus. The color deepens with moderate rapidity until the grains are deeply colored, assuming more of a bluish tinge than in 2V. pocticus ornatus. After heating in water until all the grains arc gelatinized and then adding a 2 per cent Lugol's solution, the gelatinized grains all color a moder- ate indigo, less than in 2V. pocticus ornalus; and the solu- tion a deep indigo-blue, more than in 2V. pocticus 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 2V. poeticus ornalus, 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 2V. poeticus 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 2V. 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 saf ratlin the grains color very lightly at once, and in half an hour they are moderately colored (value 50), somewhat more than in 2V. 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 C9 C., and of all is 71 to 73 C., mean 72 C. EFFECTS OF 'VARIOUS REAGENTS. The reaction with chloral lii/ilrate- 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 CO minutes. (Chart D 259.) The hilum is indistinct except in the few grains in which a rather large bubble is formed. The lamella? are at first indistinct, but gradually become moderately distinct in most of the grains as in 2V. poeficus 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 2V. 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 2V. 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 lissuro as in 2V. poeticus ornalus. Gelatinization now proceeds inward, the uugelatinized starch assumes a NARCISSUS. 521 pitted appearance and is invaded liy numerous fissures, which split off small granules which in turn float oft and are gelatinized. There is more of this fissuriiig and granule formation than in N. poeticus orintliis. 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. pocticus ornahus, 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. pocticus ornatus. 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 lamella? 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. pocticus 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 arc 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 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 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 lamella? 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. pocticus 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 onmlus: 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 GO 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 CO minutes. (Chart D 263.) The hilum is distinct as in N. poeticus ornatus, and the lamella? are at first not so distinct, and later are ob- scured. Gelatiuization 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 js thinner and much more distorted than in N. poeticus ornatus. There are fewer grains in which dissolution takes place before gelatinization is complete than in 2V. poeticus ornafiis. 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 364.) The hilum is distinct, and while a bubble is often formed there it is not so frequently as in 2V. poeticus ornatus. The lamella? 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 2V. 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 lamella? 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 2V. 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 2V. poeticus ornatus. NARCISSUS POETICDS HERRICK (HYBRID). (Plate 9, fig. 51 ; Charts D 259 to D 264.) HISTOLOOIC PROPERTIES. In form the grains are usually simple and isolated, but there are as many compound grains and aggregates as in 2V. 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 lamella?; (2) 2 small grains inclosed in 4 to 6 or 8 com- mon secondary lamella?. 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 2V. poeticus ornatus, and fewer than in 2V. poeticus poetarum. The grains are as irregular as those of 2V. 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 2V. poeticus herrick shows a closer relationship to 2V. poeticus ornatus than to 2V. poeticus poetarum. The hilum when not fissured is as distinct as in 2V. poeticus ornatus and is more often fissured than in either parent, but not so deeply nor so extensively as in 2V. poeti- cus poetarum, and very slightly more extensively than in 2V. 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 hilurn; (5) flying-bird shape. The hilum 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. poelicus ornatus. The number counted on some of the larger grains varies from 8 to 16, usually 10. In the character and arrangement of the lamella, N. poeticus herrick shows a somewhat closer relationship to N. poeticus ornatus than to N. poeticus poet arum. 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 5/t, 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/t, and 24 by 24/A. In size N. poeticus herrick shows a somewhat closer rela- tionship to N. poeticus poetarum than to N. poeticus ornatus. POLARISCOPIC 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. poelicus poetarum. With selcnite 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- cus 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 2V. 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. poelicus 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 N. 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 N. poeticus ornatus. In the reactions with aniline stains N. poeticus her- rick shows a closer relationship to N. poeticus ornatus than to N. 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 N. poeticus her- rick is much closer to that of N. poeticus ornatus than to N. 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 N. poelicus poetarum. The lamella? 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 N. 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 N. 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 N. poeti- cus poetarum, but more than in N. poeticus ornatus. The gelatinized grains are as much swollen, have a thin capsule, and are as much distorted as in N. poeticus poet arum. In the reaction with chloral hydrate N. poeticus her- rick shows qualitatively a closer relationship to N. poct'i- cus poetarum 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 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 GO minutes. (Chart D 2GO.) (See footnote, page 516.) The hilum and lamellae are both as distinct as in N. 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 baud 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 her rick 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 lamella; are as distinct as in N. poeticus poetarum. Gelatinization begins ait 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 fissvired 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 IV. 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 lamella? are as distinct as in N. poeticus ornatus, and more distinct than in N. 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 N. 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 N. poeticus poetarum follows the second method which is very close to that described for the majority of the grains of N. poeticus ornatus. The gelatinized grains are much swollen and have as thin capsules but are not so much distorted as in N. poeticus poetarum, but somewhat more swollen and distorted than in TV. poeticus ornatus. N. poeticus herrick shows quali- tatively a closer relationship to N. poeticus poetarum 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 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 N. poelicus ornatus but more often than in N. poeticus poetarum. The lamella; are as often distinct as in N. 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 N. 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 N. poeticus poetarum, and in this respect this starch resembles N. poelicus ornafus. In the second method some grains follow that described under N. poeticus ornatus, and others that recorded under N. poeticus poetarum. The gelatinized grains are as much swollen, have as thin capsules, and are as much distorted as in IV. pocdcus poctnrum. N. poelicus lierrick shows qualitatively a somewhat closer relationship to IV. poeticus poetarum than to IV. 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 IV. 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 3 , and only rare grains to the two other types. The grains are as irregular as in IV. poeticus ornatus and IV. poeticus her- rick, and the irregularities are due to the same causes as were noted in the parents and IV. poeticus lierrick; and there are more simple grains in which primary and secondary starch formations may be seen than in either IV. poeticus ornatus or IV. poeticus lierrick, but somewhat fewer than in IV. poelicus 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 IV. poeticus dante shows a somewhat closer rela- tionship to N. poeticus ornatus than to IV. poeticus poe- tarum. It is more round than IV. poeticus lierrick, and docs not show such a close relationship as the other hybrid to IV. poeticus ornatus. NARCISSUS. 525 The hilum, if not fissured, is as distinct as in N. poeticus ornatus; but it is usually fissured, not so fre- quently as in N. poeticus poelarum 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 hilum is sometimes centric, but in the majority of the grains is eccentric from 0.42 to 0.3, usually 0.3S, 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 2V. poeticus ornatus. N. poeticus dante shows as close a relationship to 2V. poeticus poetarum as does 2V. poeticus herrick to 2V. poeticus ornatus. The lamellce are in character, arrangement, and dis- tinctness the same as those described under 2V. 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 TV. poeticus dante shows a closer relationship to 2V. poeticus poetarum than to 2V. poeticus ornatus. N. poeticus dante shows as close a relationship to 2V. poeticus poelarum as 2V. poeticus herrick does to 2V. poeticus ornatus. In si-ze the grains vary from the smaller which are 5 by 5/j,, to the larger broad forms which are 38 by 50/x, in length and breadth. The common sizes are 32 by 32/t and 32 by 40/t. In size 2V. poeticus dante shows a closer relationship to 2V. poeticus poetarum than to 2V. poeticus ornatus. 2V. poeticus dante is larger than 2V. herrick and there- fore not so close to 2V. poeticus poetarum in size. POLABISCOPIC PBOPERTIES. The figure is usually distinct and is rarely well defined as in 2V. poeticus poetarum. The lines bisect one another at angles of varying size and are apt to be bisected and bent as in 2V. poeticus poetarum. The figure is more often a cross than in 2V. 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 2V. poeticus ornatus, much higher than in 2V. 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 2V. poeticus ornatus. With selenite as in 2V. 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 2V. poeticus dante shows a closer relation- ship to 2V. poeticus poetarum, and in the degree of polarization to 2V. poeticus ornatus. 2V. poeticus dante and 2V. poeticus herrick show the same degree of close relationship to 2V. poeticus poetarum in the polarization, figure, and the reactions with selenite, but to 2V. 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 2V. poeticus poetarum and the other hybrid, and the color derpi-ns 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 N. poeticus povtaru-in. 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 2V. 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 2V. poeticus poelarum. Qualitatively and quantitatively the iodine reactions of 2V. poeticus dante are closer to those of 2V. poeticus poe- tarum than to those of 2V. 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 2V. 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 2V. poeticus poetarum. In the reaction with aniline stains 2V. poeticus dante shows a much closer relationship to 2V. poeticus poetarum than to 2V. poeticus ornatus. 2V. poeiicus dante stains more than does 2V. pof Ileus herrick and is closer to 2V. poeticus poelarum. 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 2V. poeticus herrick shows a much closer relationship to 2V. poeticus ornatus than to 2V. poeticus poetarum. The temperature of gelatinization of 2V. poeticus dante is lower than that of 2V. poeiicus herrick and is practically mid-intermediate between 2V. poeticus ornatus and 2V. 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 1C per cent of the total starch in 45 minutes ; little if any further advance in GO minutes. (Chart D259.) There are a few grains in which a bubble is formed at the hilum as in 2V. poeticus herrick, and fewer than in either parent. The lamellae are at first indistinct and later become moderately distinct as in both parents and 2V. poeticus herrick. The marginal band of starch, which is the first part to show an increased refractivity, is as narrow and refractive as in 2V. poeticus poetarum, and narrower and less refractive than in either A T . poeticus ornatus or 2V. poeiicus 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. poelicus 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 N. 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 lamellae are as distinct as in N. poelicus 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 2V. poeticus ornatus. There are fewer which show the second type of gelatinization than in either parent or in 2V. poeticus herrick, and those which show this type resemble those noted in 2V. poeticus poe- tarum. The gelatinized grains are much swollen and the capsules are as thin and the grains as distorted as in 2V. poelicus poetarum. In this reaction 2V. poeticus dante shows qualitatively a closer relationship to 2V. poeticus poetarum than to 2V. poeticus ornatus. 2V. poeticus dante does not show so close a relationship to 2V. poeticus poetarum as does 2V. poeticus herrick, and in some characteristics shows a closer relationship to 2V. poeticus ornatus than does 2V. poeticus herrick but in some it is much further away than is 2V. poeticus herrick. The reaction with sulphuric acid begins immediately. Complete gelatinizatiou 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 2V. poeticus ornatus, and the lamella are as often moderately distinct as in 2V. 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 2V. poeticus poetarum and 2V. poeticus herrick and are closer to 2V. poeticus poetarum than to 2V. poeticus herrick. A larger minority, however, than in 2V. poeticus poetarum and 2V. poeticus herrick NARCISSUS. 527 follows the second method and in all arc very close to that described for the grains of N. poeticus ornalus, 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 PBOPEKTIES. 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 lamella?; (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 lamella; (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 (isosocles or scalene), lenticular dome-shaped, and nearly round. The additional forms are spindle- shaped, reuiform, 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 lamella 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/*, to the larger, which are 38 by 26/i and 28 by 40/i, in length and breadth. The common sizes are 20 by 24^, 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. tazelta 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|ii, 24 by 24/t, and 22 by POLAEISCOPIC 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 selenile the quadrants are usually not very well defined, and are often irregular in shape and unequal 528 DATA OF 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 Lugol's 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 N. 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 N. tazetta grand monarque. After boiling for 2 minutes, more of the grains are moderately colored and the solution less deeply than in N. tazetta 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 N. tazetta grand monarque shows : ANILINE REACTIONS. With gentian violet the grains all color somewhat less (value 35) than in N. tazetta grand monarque, and there is no variation in rolor in flip individual grains. With safranin the grains all color the same as in N. 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 gelatiuization of N. 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 gelatiuization 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 D 265.) 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. Gelatinizatioii begins at various discrete points on the distal margin or at the ends of protuberances, wherever they are located. In the less resistant grains gelatiuization 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 gelatiuization of several distal groups of lamellse. 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. tazetta 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. Gelatinizatiou 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 lamella? after the preliminary gelatiuization 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 D2G6.) (See footnote, page 51 G.) The hilum is distinct, and the lamella? 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 stria?, 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 baud 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 trans- 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 stria? 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 stria?, 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 gelatiuization is complete. Comparison of the chromic acid reactions of N. poeti- cus ornatus and N. tazetta grand monarque shows: The hilum and lamella? are somewhat less distinct than in N. tazetta grand monarque. Gelatinizatiou 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 GO minutes. (Charts D 267 and D 268.) The hilum is distinct, and the lamella; 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 stria? 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 band, 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 baud 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 N. tazetta grand monarque. Gelatinizatiou 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 baud. 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 gelatiuization 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 D 269.) The hilum is distinct and a bubble is not observed to form in it in any grain. The lamella 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. Gelatinizatiou 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 stria?, and these spicules are in turn divided into rows of coarse granules by the separation of the lamella? 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 imaffected 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 gelatinizatiou 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 lamella?. The proximal material in the meantime becomes coarsely striated, but shows no distinct lamella?, 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 lamella? are some- what less distinct but later are obscured. The grains are gelatinized according to three types as in N. tazetta 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 2V. tazetta grand monarque. The gelatinized grains are more swol- len and have thicker capsules but are not so much dis- torted as those of 2V. tazetta grand monarque. NARCISSUS. 531 The reaction with sulphuric acid begins immediately. Complete gelatiuization 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 hiluni 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 strise, 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 ornatus and N. tazetta grand monarque shows : A bubble is not so frequently formed at the hilum, and the hilum and lamella? are not, usually, so distinct as in N. tazetta grand monarque. Gelatiuization 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 (lie 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 witli hydrochloric acid begins imme- diately. Complete gelatinizatiou 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 D271.) 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.) Gelatinizatiou 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 gelatiuization 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 gclatinizatiou 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 94 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 gelatiuization 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 gelatiuization 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 gelatiuization 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 gelatiuization 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 starcli 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 gclatinizatiou 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 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 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 gelatiuization 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 starcli 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.) HISTOLOGY PROPERTIES. In form the grains are usually simple and isolated. Compound grains and aggregates are not so frequently seen as in N. tazctia grand monarque, but more fre- quently than in N. poeticus 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 lamella?. The aggregates have the same num- bers and kinds of grains and arrangement as in N. tazctta (/rand monarque. There are also somewhat fewer simple grains than in N. iazetta 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. tazctia grand monarque, and more often than in A 7 , 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 N. tazettti 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 N. poeticus ornatus; but there are no great differences between either parents and hybrid with regard to the larnellffi. The grains in size vary from the smaller which are 4 by 4/u. to the larger broad forms which are 34 by 42/t. and the larger elongated forms which are 40 by 2S//. in length and breadth. The common sizes are 24 by 30/x and 32 by 26/x. In size and proportions the grains show a somewhat closer relationship to N. tazetta grand mon- arque than to N. 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 N. 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 A', 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 seli'/ii/c the quadrants are as poorly defined and as irregular in shape and as unequal in size as in N. poeticus ornatus. The colors arc; usually not pure as in both parents. In the character of the figure and in the appearances with selenite, N. poclaz triumph shows a somewhat closer relationship to A', pocticu-s ornalits than to N. tazctia 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 N. 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 ' >.l .'."> per cent Lugol's solution, the grains all color a light violet, the same as in N. 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 N. 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 N. poeticus ornatus. Qualitatively and quantitatively the reaction of N. poetaz triumph with iodine shows a closer relationship to N. poeticus ornatus than with A 7 , 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 A 7 , poeticus orna/us. 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 A 7 , poetaz triumph shows a closer relationship to A 7 , poeti- cus ornatus than to N. 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 A 7 , poetaz triumph is the same as that of N. tazetta grand monarque. EFFECTS OF VARIOUS REAGENTS. The reaction with chloral hi/drate, begins in 1 minute. Complete gelatinization occurs in about 1 per cent of l ,he entire number of grains and 4 per cent of the total 534 DATA OF PROPEKTIES OP 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. fazetta grand monarque a small bubble is formed at the hilum and the lamella? 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 lamella* take place, and gelatinization proceeds with less fissuriug 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 lamella are as distinct as in N. tazet/a 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 stria? 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 N. 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. poetaz 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 lamellae 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 g-rnnd 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 260.) 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 liilum 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 IV. 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. iazetta grand monarque. N. poetaz triumph shows qualitatively a somewhat closer relationship to N. tazetta grand monarque than to N. poclicus ornatvs. 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 D270.) The hilum and lamella. 1 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. poefaz triumph shows qualitatively a somewhat closer relationship to N. tazet{a grand mon- arque than to IV. 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 mimites ; 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 IV. 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 about 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 D273.) The reaction with potassium siHpfiocyanate 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 about 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 CO minutes. (Chart D274.) The reaction with pofa-ssium 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 hi/droxide 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 saJici/late 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 GOminutes. (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 gelatinizatiou 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 CO minutes. (Chart D 286.) 15. STARCHES OF NARCISSUS GLORIA MUNDI, N. POETICUS ORNATUS, AND N. FIERY CROSS. 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.) HISTOLOQIC 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 lamella?. 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 lamella 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 larnellas can not be determined as the whole number can not lie demonstrated on any one grain. The grains vary in size from the smaller which are 4 by 4ju, to the larger which are 32 by 40/t, in length and NARCISSUS. 537 brecidth. The common sizes arc 22 by 28/*, 24 by 30/*, and 28 by 22/j.. Comparison of the histologic characteristics between N. poeticus ornalus 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 2V. 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 lamella 1 . 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 liilum 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 N. gloria mundi. The lamella 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/x, 24 by 24/t, and 22 by 18/j., or, on the whole, slightly smaller than in N. gloria mundi. POLARISCOPIC PROPERTIES. The -figure is usually distinct and moderately well defined 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 2V. 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 IV. 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 2V. gloria mundi shows : With gentian violet 2V. poeticus ornatus stains very much less (value 30), and with safranin it colors some- what more (value 45) than 2V. 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 2V. poeticus ornatus and 2V. gloria mundi shows: The temperature of gelatinization of 2V. poeticus ornatus is higher by about 3 C. than that of 2V. 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 1 2 pnr cent of the grains and 27 per centof 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 lamella? 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 baud of starch at the margin. Gelatiuization begins at discrete points, usually protiiberaiUTS 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 hiluin, 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 ungelatiuized 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 gelatiuization 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 chloral hydrate reactions between N. pocticus 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 IV. 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 lamella? 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 ]<>ss 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 ami 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 hand 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 stria?. 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 baud 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 IV. gloria mundi. Fewer grains are dissolved before gelatinization is complete than in N. gloria mundi. The reaction with pj/rogallic 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 stamh 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 stria? and then by fissures, and finally ail 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 strife. 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 stria? 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 strife 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 OP PROPERTIES OP 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.) HISTOLOOIC 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 N. gloria mundi than to N. poeticus ornatus. The hilum when it is not fissured is as distinct as in 2V. gloria mundi, but it is usually fissured, not quite so extensively as in N. gloria mundi, but more than in N. poeticus ornatus; the forms most frequently noted are also like those most frequently seen in 2V. 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 2V. fiery cross shows a closer relationship to 2V. gloria mundi, but in the degree of eccentricity closer to 2V. poeticus ornatus. The lamella, as in 2V. 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 2V. gloria mundi. The number can not be deter- mined. In the character and arrangement of the lamells 2V. fiery cross shows a somewhat closer relationship to 2V. gloria mundi than to 2V. poeticus ornat'us. In size the grains vary from the smaller which are 4 by 4/t, to the larger which are 26 by 40/x, and 34 by 40/t, in length and breadth. The common sizes are 26 by 30,u, 24 by 28/x, and 24 by 24/*. In size 2V. fiery cross shows a somewhat closer relationship to 2V. gloria mundi than to 2V. poeticus ornatus. POLARISCOPIC PROPERTIES. The figure, as in 2V. 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 2V. poeticus ornatus, but are more often bent and bisected than in those grains, though not quite so often as in 2V. gloria, mundi. The figure is sometimes hyperbolic and sometimes a long line bisected at both ends, as in 2V. gloria mundi. The degree of polarization varies from low to very high (value 50), the same as in 2V. poeticus ornatus, and there is the same amount of variation in a given aspect of the same grain as in 2V. poeticus ornatus. With selenite the quadrants, as in 2V. 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 2V. poeticus ornatus. In the degree of polarization, the character of the figure and the appearances with selenite 2V. fieri/ cross shows a closer relationship to 2V. poeticus ornatus than to 2V. 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 LugoFs 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 saf ranin 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 N. gloria mundi than to N. poeticus ornatus. With gentian violet it is midway between the two parents. TEMPERATURE REACTIONS. The temperature of gelatinizatiou 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 gelatinizatiou 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 VAEIOUS REAGENTS. The reaction with chloral hydrate 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 lissuring 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. gluria mundi. in this reaction N. fiery cross shows qualitatively a much closer relationship to A', gloria mundi than to N. poeticus ornatus. The reaction with chromic acid begins in 1 minute. Complete gelatinizatiou 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 GO 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 lamelhe 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 i'rom the side of the hilum; and the stria? 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 D 289.) The hilum and lamella? are as distinct as in N. gloria mundi. Gelatiuization 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 stria? which divide the grains are not so fine and the lamellated appearance in the marginal baud 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 tliis 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 5-1 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 lamella? are as distinct as in N. gloria mundi. Gelatinization begins at the hiluni 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. Gelatiuization 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 mcthqd 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. STAECHES OF NARCISSUS TELAMONIUS PLENUS, N. POETICUS ORNATUS, AND N. DOUBLOON. Starch of N. poeticus ornatus is described on pages 515 to 519. N. TELAMONIDS PLENUS (SEED PARENT). (Plate 11, fig. 61; Charts D 293 to D 298.) HISTOLOOIC PROPERTIES. 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 lamella;; (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 lamellae; (3) 2 small equal-sized grains which have become adherent and later surrounded by 7 or 8 common secondary lamellae. 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 hiluni 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 lamellae 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 lamella? 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/i, to the larger which are 34 by 44/t and 28 by 44/t, in length and breadth. The common sizes are 26 by 22/i, 26 by 26/i, 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. NARCISSUS. 543 The lamella 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. POLAKISCOPIC PROPERTIES. The figure is usually distinct and moderately well defined. The lines intersect at a right angle or an acute ano-lc, are rarely bent, and never observed to be bisected. There are sometimes 5 or 6 lines instead of -i. 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 selenit.e 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 A T . poeticus ornatus and N. telamonius plenus shows : The figure is not so distinct nor so well defined. 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 m 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 denned 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-blue 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: With 0.25 and 0.125 per cent Lugol's solution the grains color less than in N. telamonius 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 dilfereut parts of the individual grain. With sa fran in 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 arc 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 plenum shows : With gentian violet the grains are colored much less (value 30) and with sal'ranin they are colored less but not so much less as with gentian violet (value 45). TEMPERATURE REACTIONS. The temperature of gelatinizatioii 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 gelatinizatiou 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 hiluni 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 hiluni, and remain there unchanged until the reaction is nearly at an end. The lamelke 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. Gelatiuizatiou 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 hiluni. 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 hiluni 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 OP STARCHES OF PARENT- AND HYBRID-STOCKS. grain and converges from these two points towards the hilurn, which is centric; when the liilum 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- mella? 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 id 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 uugelatinized 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 lamella? 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 stria?. 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 baud, 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 N. poeticus ornatus and N. telamonius plenus shows : The hilum and lamella? as a rule are not so distinct, gelatmization progresses according to two methods, one of which is different from the one described for the grains of N. 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. Gelatinizatiou 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 N. 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 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 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 lamella? 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 lis- 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 baud 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. poeticus 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. Gclatinization 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 IV. 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 acid 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 D 297.) 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 stria? 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 gelatinizatiuu 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 lamelhe 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 stria? 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 gelatinizatiou 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 lamellae 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 N. telamonius plenus, and the lamella? 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 N. telamonius plenus and occurs in the majority of the grains of N. 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 baud which is soon gelatinized. The gelatinized grains are much swollen, have thicker cap- sules, and are more distorted than those of N. telamonius plenus. NARCISSUS DOUBLOON (HYBRID). (Plate 11, fig. 63; Charts D 293 to D 298.) HISTOLOQIC PROPERTIES. 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 N. telamonius plenus, but more than in N. poeticus ornatus. The grains are usually regular, as in N. telamonius plenus, and any irregularities which occur are due to the same causes, with the addition of two which are seen in N. 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 form N. doubloon shows a somewhat closer relation- ship to N. telamonius plenus than to N. poeticus ornatus, though the three starches resemble one another closely. The hilum when not fissured is as distinct as in N. 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 N. doubloon shows a somewhat closer relationship to JV. telamonius plenus than to N. 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 lamella; are, as in N. 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 N. doubloon shows a closer relationship to N. telamonius plenus than to N. poeticus ornatus. The size of the grains varies from the smaller which are 3 by 3/i, to the larger which are 20 by 30/t and 22 by 24/x, in length and breadth. The common sizes are 16 by 16/i, 8 by 16/i, and 16 by 10/i. In size N. doubloon shows a somewhat closer relation- ship to N. poeticus ornatus than to N. telamonius plenus. It is much smaller than cither of the parents, which are very close to one another ; but N. poeticus ornatus is slightly smaller than N. telamonius plenus. POLAKISCOPIC PROPERTIES. The figure is moderately distinct and somewhat more poorly defined than in N. poeticus ornatus. The lines cross at an acute angle and are as often bent and bisected as in N. poeticus ornalus. 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 N. 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 N. 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 N. doubloon shows a closer relationship to N. poeticus ornatus, and in the degree of polarization to N. 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 N. 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 N. 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 N. 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 N. telamonius plenus. Qualitatively and quantitatively the reaction with iodine of N. doubloon shows a closer relationship to N. telamonius plenus than to N. poeticus ornatus. NARCISSUS. 547 ANILINE REACTIONS. With (jentian 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. Mamonius plenus, but somewhat more than in N. poeticus ornalus. With saf ranin 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. douliluon 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 gelatiuizatiou 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 hegins in 1 min- ute. Complete gelatiuizatiou 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 GO minutes. (Chart D 293.) A bubble is formed at the hilum as frequently as in N. poeticus ornatus, and the lamellse 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. Gelatinizatiou begins at the distal margin or to one side of the distal margin, as in N. telamonius plenus. The progress of gelatiuization is the same as that noted for the three types of the more resistant grains of N. 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 lamelke 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 ornalus, and the striaa which appear in the secondary starch are coarser and more distinct. Most of the grams 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 iV. doublotm shows qualitatively a closer relationship to N. poeticus ornatus than to N. telamonius plenus. The reaction with pijrogallic 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 ; iu about 38 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 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- tinizatiou 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 2V. telamonius plenus than to 2V. poeticus ornatus. The reaction with nitric acid begins immediately. Complete gelatiuization 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 lamellse are not so distinct at any time as in 2V. telamonius plenus, but remain distinct much longer than in 2V. poeticus ornatus. Gelatinization, 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 2V. 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. doubluon shows qualitatively a closer relationship to N. telamonius plenus than to N. poeticus ornatus. The reaction with sulphuric acid begins immediately. Complete gelatinizatiou 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 D 298.) The hilum and lamella; are as distinct and a bubble is as frequently formed at the hilum as in N. telamonius plenus. Gelatiuization begins at the hilum and pro- gresses according to the two methods described under N. poeticus ornalus, 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 diiferences, 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 OE NARCISSUS PRINCESS MARY, N. POETICUS POETARUM, AND N. CRESSET. Starch of N. poeticus poetarum is described on pages 519 to 522. ' N. PRINCESS MARY (SEED PARENT). (Plate 11. fig. 64; Charts D 299 to D 304.) HISTOLOGIC 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 lamella? of secondary starch; (2) 2 small grains of equal size surrounded by 2 to 4 common secondary lamelke. 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 ilatteued. 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 mid 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 hilum 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/i, to the larger which are 30 by 42/x and 22 by 42,t, in length and breadth. The common sizes are 28 by 28/it, 28 by 34/*, and 15 by 30,*. Comparison of the kistologic characteristics between N. poeticus poetarum and N. princess inary 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 N. 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 lamella? 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. POLA.RISCOPIC 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 N. 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 are 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 N. 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 N. 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 N. 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 N. poeti- cus poetarum and N. princess mary shows : With gentian violet the grains are somewhat more lightly stained (value 35) than in N. princess mary, and with safrauin, 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 N. poeticus poetarum and N. princess mary shows : The temperature of gelatinization is much lower than that of N. princess mary, 71 to 73 C., mean 72 C., a difference of 3 C. mean. EFFECTS OF VABIOUS 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 G 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 D 299.) 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 lamella 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 mart/ shows : A bubble is less frequently found at the hilum, and the lamella, though at first not visible as in N. princess mart/, 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 ungelatiiiized 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 GO minutes. (Chart D 300.) (See footnote, page 516.) The hilum is distinct and a bubble is now formed there. The lamellae 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 clumped 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 lamella? 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 lamells 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 pyroyallic-acid reactions between N, poeticus poetarum and N. princes >itnry 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 stria? 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 lamella? are moderately distinct, and a laniel- 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 stria?, 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 lamella? 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 stria 1 . As gelatinization of the loss 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 nil'ric-arid reactions between N. poeticus poetarum and N. princess mary shows: The hilum and lamella? 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 lamella? 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 hiluni and lamella? 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 lamella? 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; Charts 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 N. poeticus poetarum and the one which occurs most frequently is that in which 1, 3, or 3 small grains are adherent to one large grain and all are surrounded by 1 or 2 common secondary lamella?. 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 N. cresset is closer to 2V. 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- inil;u- with curved base,clam-shell-shaped, broad renifoim, and lenticular. The grains are not so varied in form as in N. poeticus poetarum, but are somewhat more varied than in N. princess mary. In form N. cresset shows a somewhat closer relationship to N. poeticus poetarum than to N. princess mary. The hilum, when not fissured, is as distinct as in N. princess man/: it is fissured as often as in N. poeticus poetarum, but the fissures have the same character and forms as in N. princess mary. The hilum is sometimes centric, but in the majority of the grains it is eccentric from 0.45 to 0.38, usually 0.35, of the longitudinal axis. In the character and eccentricity of the hilum N. cresset shows a somewhat closer relationship to N. princess mary than to N. poeticus ornatus. The lamcllcE are more often moderately distinct than in N. princess mary, but as often as in N. poeticus poe- tarum, and are rather coarse as in the latter starch. In other characters they are the same as those of N. poeticus poetarum. The lamellrc counted on the larger grains vary from 8 to 14, usually 13. In the character of the lamellae N. cresset shows a somewhat closer relationship to N. poeticus poetarum than to N. 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/j,, to the larger which are 33 by 44/*, and, rarely, 42 by 34/i, in length and breadth. The common sizes are 32 by 30/j., 30 by 33^, and 24 by 28/i. In size N. cresset shows a somewhat closer relation- ship to N. princess mary than to N. poeticus poetarum. POLARISCOPIO PROPERTIES. The figure is moderately distinct and not well defined as in N. poeticus poetarum. The lines cross at angles of widely varying size, and are somewhat less often bent and bisected than in N. poeticus poetarum, but more often than in N. princess mary. The figure has the form of a conjugate hyperbola, or a long line bisected at both ends as often as in N. poeticus poetarum. The degree of polarization varies from low to high (value 40) as in N. 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 N. poeticus poetarum. In the degree of polarization, the character of the figure, and the appearance with selenite N. cresset shows a closer relationship to N. poeticus poetarum than to N. 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 TV. poeticus poetarum and somewhat more than in N. 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 N. 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 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, 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 N. poeticus poetarum than to N. 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 IV. princess mary and more than in N. 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 2V. poeticus poetarum, 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 2V. 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 60 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 lamellae, as in 2V. prmcess 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 2V. 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 2V. poeticus poetarum, except that serial separation and gelatinization of one or two groups of marginal lamella? are seen in addition to the fissuring and separation of particles noted in 2V. 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 2V. 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 2V. cresset shows qualitatively a closer relationship to 2V. princess mary than to 2V. 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 lamellae are as often indistinct as in 2V. princess mary. Gelatinization begins at the hilum and progresses according to three types, two 12 of which have been already described under 2V. princess nary and one under both 2V. princess mary and 2V. poeti- us poetarum. A small majority of the grains follows he method described for the majority of the grains of oth parents, and only a few scattered grains follow the second method described under 2V. princess mary. In the third method, which is not seen in the parents, :he 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 :apsule is left. The gelatinized grains are as much swollen and have as thin and no more distorted capsules than in 2V. princess mary. The grains are also nearly always completely gelatinized before they are dissolved. In this reaction 2V. cresset shows qualitatively a somewhat closer relationship to 2V. princess mary than to 2V. 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 2V. prin- cess mary. Gelatinization begins at the hilum, and pro- ceeds according to the two methods which are described iinder 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 2V. cresset more closely resembles 2V. princess mary than 2V. 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 2V. princess mary. In this reaction 2V. cresset shows qualitatively a closer relationship to 2V. princess mary than to 2V. 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 2V. 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 2V. princess mary or 2V. poeticus poe- tarum, which is an accentuation of a characteristic of 2V. princess mary. A few follow the second method, and these react as do the grains of 2V. 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. poeticus poetarum. The reaction with sulphuric acid begins immediately. Complete gclatiuization 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 lamella? 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 NAKCISSVS ABSCISSUS, X. POETICUS POETARUM, AND 1ST. WILL SCARLET. Starch of N. poeticus poetarum is described on pp. :>l!) to 522. N. ABSCISSUS (SEED PARENT). (Plate 12, fig. 67; Charts D 305 to D 310.) HISTOLOQIC 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, 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 lamella 3 , all inclosed in 3 or 4 common secondary lamella?; (2) 3 or 4 hila embedded in an amorphoxis-appeariug mass of starch, the whole surrounded by 1 or 2 secondary lamella?. 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 renifonn, nearly round. The grains are not flattened. The Jiilum, 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 lamella 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/t, to the larger broad forms which are 26 by 40/t, and, rarely, the larger elongated forms, which are 40 by 28/x, in length and breadth. The common sizes are 20 by 24/x, 20 by 28^, and 24 by 20^. Comparison of the histologic characteristics between N. poeticus poetarum and N. abscissas 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 lamella?. 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 lamella 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/*, 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 betwivn N. pocticus poetarum and N. abscissas 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 0.1 25 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 yrains 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 solution 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. pocti- cus poetarum and N. dbscissus shows : With 0.25 per cent Lugol's solution the grains color somewhat more than in N. abscissits (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 saf ratlin 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 A 7 , poe.ti- rits and .A T . abscissus showe : With (ji'.ntian 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. TEMPEEATUKE 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 N. abscissus, 71 to 73 C., mean 72 C. EFFECTS OF VARIOUS REAGENTS. The reaction with chloral hydrate begins in 1 min- ute. Complete gelatiuization 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 nnless a bubble is formed there, and a large bubble develops in a majority of the grains. The lamella? 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 baud 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 resistant 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 lamella? 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-hi/drate reactions between N. poeticus poftarinii and N. abscissus shows: 556 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. A bubble is much less frequently formed at the hilum, and the lamella 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- tinizatiou is complete. Comparison of the chromic-acid reactions between N. poeticus 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 laniellas 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 strias. 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 stria? 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 baud of resistant deposit around the rest of the margin forms a marginal baud, 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 A T . abscissus shows : The hilum and lamellae are not so distinct as in N. abscissus. Gelatiuization follows two methods of pro- cedure, as in N. abscissus, but the majority follow the second method described and show distinct and irregular fissuriug in the distal material preceding gelatinizatiou. A moderately large minority follow the first method de- scribed, except that the primary material is split into finer particles, while the stria? 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 biibbles are formed there. The lamella? 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 baud 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 baud 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 lamella? 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 stria? in the secondary starch are not so coarse and the lamella 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 lamella? 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 N. abscissus, and the main points of diil'ereiu-e 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 A T . 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 N. NAECISSUS WILL SCAKLET (HYBRID). (Plate 12, fig. 69; Charts D 305 to D 310.) HISTOLOQIC PROPERTIES. In form the grains are usually simple and isolated, and there are somewhat fewer compound grains and aggregates than in N. abscissus, but more than in N. poeticus poetarum. The compound grains belong to the two types described under j\ 7 . 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 N. poeticus poetarum than to N. abscissus. The grains are as irregular as in N. 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 TV. abscissus than to IV. 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 N. 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 N. will scarlet shows a somewhat closer relationship to 2V. abscissus than to 2V. poeticus poetarui/t. The degree of eccentricity in the three starches is practically the same. The lamella; 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 2V. abscissus than to 2V. 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 N. abscissus than to 2V. poeticus poetarum. In size the grains vary from the smaller which are 4 by 4/t, to the larger which are 38 by 44/x and 40 by 42/*. The common sizes are 34 by 38^. and 32 by 34/t. The large grains of 2V. will scarlet are the same as in N. 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 N. poeticus poetarum. There is the same amount of variation in a given aspect of an individual grain as in the parents. With si'lenilc. 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. abscissas than to 2V. /in, in us poetarum. IODIKE REACTIONS. With 0.25 per cent LugoFs solution the grains all color a light to moderate violet tinged with blue (value 45), the same as in 2V 7 . poelicus 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. abscissu-s. 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 pt'irffinini. and the solution a deep indigo, the same as in 2V. 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 jV. poeiirus poetarum. Qualitatively and quantitatively the reaction with iodine shows a closer relationship to N. poeticus poetarum than 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 37 ), more than in either parent but nearer to ^Y. poeticus poetarum. With sa fran in 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 IV. [loc/icus poetarum. In the reaction with aniline stains, N. will scarlet shows a closer relationship to N. poeticus poetarum than to JV. abscissus. TEMPERATURE REACTIONS. The temperature of gelatiuization of the majority of the grains ia 69.8 to 71.9 C., and of all is 72 to 74 C., mean 73 C. The temperature of gelatiuizatiou 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 X. poeticus poetarum. EFFECTS OF VARIOUS REAGENTS. The reaction with chloral hydrate begins in 2 min- utes. Complete gelatiuization 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 1.5 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 D305.) A bubble is not so frequently formed at the hiluni as in N. abscissus, but much more frequently than in N. poeticus poetarum. The lamella?, as in N. abscissus, are not visible at any time during the reaction. The grains after the addition of the reagent become as re- fractive as in N. 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 N. 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 N. ab- 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 N. abscissus. The gelatinized grains are as much swollen, have as thin capsules, and are as distorted as those of N. abscissus. In this reaction N. will scarlet shows qualitatively a much closer relationship to N. abscissus than to A T . 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 D306.) (See footnote, pauv 516.) The hilum and lamella; are as distinct as in N. abscissus. Gelatinizatiou begins at the hilum and pro- gresses according to the two inrthuds described in A. abscissus. The first method, which occurs in the ma- jority of grains of N. 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 difference to be noted in the method itself. Some of the grains are gelatinized before they are dissolved, but fewer than in N. poeticus poetarum. They are much swollen, have thicker capsules, and are as much distorted as in N. poeticus poetarum. In this reaction N. will scarlet shows qualitatively a closer relationship to N. abscissus than to N. 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 N. poeti- cus poetarum. Gelatiuization begins at the hilum and follows the two methods described in both parents. A smaller majority than in N. 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 N. abscissus, and some as do those of N. poeticus poetarum. 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 somewhat closer rela- tionship to N. abscissus than to N. poeticus poetarum. The reaction with nilrii: arid begins immediately. Complete gelatiuizatiou 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 lamella? arc as distinct as in N. alisritsus. 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 N. 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 lamel- 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 stride 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. abscissas. 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 lamella? 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 2V. will scarlet shows qualitatively a somewhat closer relationship to N. abscissus than to N. poeticus poetarum. 19. STARCHES OF NARCISSUS ALBICANS, N. ABSCIS- SUS, AND N. BICOLOE APEICOT. Starch of N. abscisstis is described on pages 554 to 558. N. ALBICANS (SEED PARENT). (Plates 12 and 13, figs. 70 and 74; Charts D 311 to D 316.) HISTOLOOIC PROPERTIES. 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 lamella; ; 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 lamella. 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 an 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 lamella; of a secondary starch which are distinctly separated from the primary lamellae by a deep furrow, and by the differ- ence in refract! vity 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 lamella 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 lamellatiou 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/x and 40 by 40/t, in length and breadth. The common sizes are 22 by 26/t, 22 by 22/j., 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 lamellce are more distinct and finer than in N. alb leans. 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 24ju, 20 by 28/*, and 24 by 20/t. POLARISCOPIC PROPERTIES. The figure is moderately to well defined. 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 safrauin 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 2V. abscissus and 2V. albicans shows : The temperature of gelatinization is very nearly the same as in 2V. 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 lamella? 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. Gelatiuization 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 .V. abscissas and iV. ulbiatns shows: A bubble is not formed at the hilum in so many grains as in :Y. 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 A 7 , albicans, gelatiuization 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, gelatinizatiou begins at the distal margin and proceeds toward the hilum, accom- panied by serial separation of groups of lamella;, 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 gelatiuization 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 lamella; 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 gramilar material around the hilum begins to gelatinize first, although portions of it are very resistant and remain uugelatinized 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 soon in a largo 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 stria; into rows of coarse granules arranged as are the lamella; in the untreated grain. A narrow baud 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 gelatinization 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 gelatiuization is complete. Comparison of the chromic-acid reactions between N. absci-ssus and N. albicans shows: The hilum and lamella; are as distinct as in JV. albicans, but the lamellar structure remains visible dur- ing a greater part of the reaction than in that starch. Gelatiuization 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 baud 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 pyroyallif acid begins in 30 sec- onds. Complete gelatiuization 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 '>', per cent of the total starch iu 60 minutes, ((.'harts l> :;i:j and D 314.) The hilum is distinct and a bubble is never formed there. The lamella; 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 line stria? 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 nt' this latter material forms a thick homogeneous-look- ing baud 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 or 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 .Y. fihscissim and IV. albicans shows: The hilum and lamella? are as distinct as -in N. albi- cioi.s, and the lamellar structure sometimes persists after gelatinization is far advanced. Gelatinizatiou 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 N. 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 N. albicans. The stria? 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 either 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 stria? and then becomes finely granular in appearance, except a narrow baud at the margin, and is slowly gelatinized. The more resistant portion at the proximal end, in connection with the before-mentioned baud around the rest of the margin, forms a complete marginal baud 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 aud 86 per cent of the total starch in 45 minutes ; little if any further advance in 60 minutes. (Chart D315.) The hilum is distinct and a bubble is not formed there. The lamella? are distinct at first but later are obscured. Gelatiuization 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 stria? 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 uou-larnellated baud, around the inner border of which are scattered the subdivided par- ades of the primary starch. The marginal baud grows progressively thinner aud 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 ungelatiuized 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 X. ubscissvs and N. albicans shows : The hilum and lamella? are as distinct as in IV. allicans, but the lamellar structure remains visible longer. Gelatiuization follows two methods instead of but one, and the majority of the grains follows closely Jiat described for all the grains of N. albicans, the main difference noted being that the primary starch is always broken up into particles and the particles are much ^mailer, and the stria? which divide the secondary starch are much less fine and are very distinct, while the mar- ginal baud is divided into two parts an outer granular layer aud an inner spicular layer. In the second method '3 furrows or fissures extend transversely or obliquely irorn 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 uefore 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 N. 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 gelatiuization 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 3 16.) The hilum becomes distinct, attended by the forma- tion of a bubble in a great majority of the grains. The lamella? 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 granule. and later subdivided into a number of 564 DATA OF 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 baud 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 2V. 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.) HISTOLOGIC PBOPERTIES. 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 2V. albicans. Both compound grains and aggregates be- long to the same types as were described under 2V. 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 2V. abscissus. The grains are not so often irregular in form as in 2V. albicans and much less than in 2V. abscissus, and the irregularities, if present, are due to the same causes as in 2V. albicans. The conspicuous forms are ovoid, triangular, plano- convex, and nearly round. The additional forms are irregularly quadrilateral, lenticular, and elliptical. In form 2V. bicolor apricot shows a somewhat closer relationship to 2V. albicans than to 2V. abscissus. The hilum when not fissured is not very distinct as in 2V. albicans. It is fissured as often as in 2V. 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 2V. bicolor apricot shows a somewhat closer relationship to 2V. abscissus than to 2V. albicans. The degree of eccentricity is the same in both parents and hybrid. The lamellai are, as in 2V. albicans, not very distinct, rather fine continuous rings, with the same arrangement as in 2V. albicans. The number on the grains can not be determined. In the character of the lamellae 2V. bicolor apricot shows a closer relationship to 2V. albicans than to 2V. abscissus. There is, however, no marked difference in the character of the lamella between the two parents and the hybrid. The grains vary in size from the smaller which are 4 by 4ju, to the larger which are 30 by 40/*, in length and breadth. The common sizes are 20 by 20/A, 20 by 18/x, and 18 by 22/t. In size 2V. bicolor apricot is some- what closer to 2V. albicans than to 2V. abscissus. The three starches are, however, very close to one another in size. POLARISCOPIC PROPERTIES. The figure as in 2V. 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 2V. 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 2V. albicans and less than in 2V. abscissus. There is the same amount of variation in a given aspect of the same grain as in 2V. albicans. With sdcnite the quadrants are, as in 2V. albicans, moderately well defined and unequal in size, but are somewhat more irregular in shape than in 2V. albicans. The colors are usually not pure, as in 2V. 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, 2V. bicolor apri- cot shows a much closer relationship to N. albicans than to 2V. 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 2V. albicans, and much 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. albicans and more than in 2V. 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 2V. 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 2V. a&- 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 gclatinization 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 lamella are visible and also more distinct in more grains than in N. 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 lamella, 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 N. abscissus. The grains are often more distorted than in N. albicans. In this reaction N. bicolor apricot shows qualitatively a closer relationship to N. albicans than to 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 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 GO minutes. (Charts D 313 and D 314.) (See footnote, p. 516.) The hilum and lamellae are as distinct as in the parents. Gelatinization begins at the hilum and follows the two methods described under N. abscissus. In the first method, which is seen in a somewhat smaller num- ber of grains than in N. 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 strias which divide the secondary starch are coarser than in N. abscissus. The greater number of the grains follow the second method which is the same as in N. abscissus, but in some it is exactly as in N. albicans. The grains are all dissolved before they are completely gelatinized. In this reaction N. bicolor apricot shows, qualitatively, a closer relationship to N. abscissus than to N. albicans. The reaction with pyrogallic acid begins in 1 minute. Complete gelatinization occxirs 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 lamellae are as distinct as in the parents. Gelatinization begins at the hilum and follows the two methods described nnder N. abscissus, though fewer grains follow the second method than in N. 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 N. albicans. The strine also are not so fine as in N. 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 N. abscissus than to 2V. albicans. In this renction N. bicolor apricot shows qualitatively a closer relationship to 2V. abscissus than to TV. 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 53 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 N. abscissus. though fewer grains follow the second type than in N. 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 2V. albicans and N. abscissus, although in many grains it is scattered widely as in both parents, and the particles of the primary starch are larger, while the stria? 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 2V. abscissus. In this reaction N. bicolor apricot shows qualitatively a closer relationship to N. abscissus than to N. 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 lamella? are as distinct as in both parents. Gelatinization begins at the hilum and pro- gresses according to the two methods described in JV. abscissus. In the first method, which is seen in a larger majority of the grains than in N. abscissus, the differ- ences noted are that the primary starch is more apt to lie divided into but two or three pieces, which remain clumped together in the center of the grain or is not divided at all, but remains as a simple grain which is wlatinized 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 N. bicolor apricot shows qualitatively a closer relationship to N. abscissus than to JV. albicans. 20. STARCHES OF NARCISSUS EMPRESS, N. ALBICANS, A-ND N. MADAME DE GKAAFF. Starch of Xfircixsus albicans is described on pages 560 to 564. NARCISSUS EMPRESS (SEED PARENT). (Plate 13. fig. 73; Charts D 317 to D 322.) HISTOLOGIC PROPERTIES. . Iii 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 lamella. 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 are differentiated from 07ie 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 irregularlv quadrilateral grains. The h Hum, when not fissured, is a moderately distinct, small, riiund. 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, irregularlv 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 lamella?, 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, lamella? 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 4fi, to the larger forms which are 30 by 40/x, and the larger elongated forms which are 34 by 32/t, in length and breadth. The common sizes are 24 by 30/u, and 28 by 14/x. Comparison of the histologic characteristics between N. albicans and 2V. empress shows: The grains of 2V. albicans occur more frequently in aggregates, and there are more compound grains of the same type than were found in 2V. empress. The grains are rather less irregular than in 2V. 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 2V. 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 2V. empresf. The hihtm when not fissured is not so distinct as in 2V. empress, and is fissured as often but not so exten- sively. The fissures have the same forms as in 2V. em- press, except that a long, irregularly branching line is also sometimes seen. The hilum is not so eccentric as in 2V. empress, the average eccentricity being 0.38 of the longitudinal axis. NARCISSUS. 567 The lamella' are not so distinct and are finer than in X. empress, but do not show any other noteworthy differences. In size the grains are somewhat smaller, the common sizes being 22 by 26/u., 22 by 22/x, and 22 by 18/n. 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 -1'? ). In most of the grains it is moderate or low to moderate. There is considerable variation in a given nspect 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 2V. 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 IV. empress. There are more grains with a low or a low to moderate degree of polarization than in A 7 , empress, and there is less variation in a given aspect of an individual grain. With selenite the quadrants are more often well do- 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 Lugol's 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 0.1 -.'.I 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 A T . albi- rans and TV. 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 5 per cent Lugol's solution, the gelatinized grains and the solution react us 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 react as in TV. empress. ANILINE REACTIONS. With i/enlwn 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- ntelv (value 40), somewhat less than in N. 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 is 73 to 74 C., mean 73.5 C. Comparison of the temperature reactions between 2V. albicans and 2V. 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 hilum 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. Gelatini/a- 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 ai-ound 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 lamella until only a small portior 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 lamellae 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 xintreated grain. Comparison of the chloral-hydrate reactions between N. albicans and N. empress shows: A bubble is much more frequently found at the hilum and is smaller than that formed in the grains of N. empress. The lamella, which are not distinct at first, later become more distinct than in N, empress, and the grains grow somewhat more refractive after the reagent is added. Gelatinization as in N. 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 lamella? 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 N. 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 smnll 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 stria? 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 N. aTbicans and N. empress shows : The hilum and lamella? are as distinct as in N. 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 N. 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 N. empress; the difference noted is that the material distal to the hilum and the horizontal furrows from the hilum is divided by coarse stria? into rows of .granules arranged according to the rows of lamellrp, 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 hilum 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 1 . As the grain swells with the gelatiniza- tiou 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 been 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 pyro gallic-acid reactions between N. albicans and N. 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 13 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 lamella? 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 stria?, 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 lamella?. 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 baud grows progressively thinner and more nearly transparent and loses its lamellated appearance, but retains that of p, 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 lamella? 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 stria? 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 nd- 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 N. empress shows : The hilum and lamellae are as distinct as in IV. cm- press. Gelatinization progresses according to but one method, which is very much like that described for the majority of the grains of N. empress. The points of difference are that the primary starch is divided into granules which are gelatinized somewhat previous to the gelatinization 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 N. empress. NARCISSUS MADAME DE GRAAFF (HYBRID). (Plates 13 and 14, figs. 75. 77, and 80; Charts D 317 to D322.) HISTOLOGIC PBOPERTIES. In form the grains are much more often simple and isolated than in either parent, in which characteristics it is closer to N. empress and far removed from N. albi- cans, and the aggregates and compound grains seen are of the same types as those of N. 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 N. albicans and somewhat more irregular than in N. empress, and the irregularities are due to the same causes as described under N. empress. The conspicuous forms more closely resemble those of N. 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 N. empress than N. albicans, and some characteristics of N. empress are further accentuated in the hybrid. The h Hum is not so frequently nor so extensively fissured as in N. empress, nor even as in N. 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 flying-bird-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 N. madame de graaff shows a closer relationship to N. albirnns than to N. empress. The lamella; are usually not distinct, and when they can be seen they are as fine as those of N. 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 N. madame de graaff is closer to N. albicans than to N. empress. The grains vary in size from the smaller which are 3 by 3/i, to the larger which are 36 by 42/*, rarely, 44 by 50^t, in length and breadth. The common sizes are 20 by 24/t, 24 by 24/*, and 30 by 24/x. In size N. madame de graa-ff shows a somewhat closer relationship to N. em- press. The parents and the hybrid do not vary much in size. POLARISCOPIC PROPERTIES. The figure as in N. 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 N. em.press, more frequently, however, than in N. albicans. There are as few figures in the form of a conjugate hyperbola, or a long line with bisected ends, as in N. albicans. The degree of polarization varies from low to high (value 37), the same as in N. albicans, and there is the same amount of variation in a given aspect of an indi- vidual grain. With .vdrnife the quadrants as in N. 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 N. madame de graaff shows a closer relationship to 2V. empress than to N. 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 un.gelatin.ized grains show a closer relationship to N. empress than to 2V. 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 2V. 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., mean 74.25 C. The temperature of gelatinization of 2V. 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 hilura becomes distinct, accompanied by the for- mation of a small bubble less frequently than in either parent. The lamella? are at first not distinct but later become as distinct as in 2V. empress. The grains become as refractive as in 2V. 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 2V. 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 2V. empress. In this reaction 2V. madame de graaff shows qualitatively a somewhat closer relationship to 2V. empress than to 2V. 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 1) :i18.) (Sen 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 2V. empress, only one of which resembles one noted under 2V. 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 2V. empress, is not noted at all in the grains of 2V. 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 2V. empress and a large minority of the grains of 2V. albicans, the resemblance is closer to 2V. empress than to 2V. 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 2V. empress are completely gelatinized before they are dissolved. The gelatinized grains are as swollen, have as thin capsules, and are as distorted as in 2V. empress. In this reaction 2V. madame de graaff shows qualita- tively a closer relationship to 2V. empress than to 2V. 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 lamella are as distinct as in 2V. albi- cans. Gelatinization begins at the hilum as in the parents and proceeds according to two methods noted under 2V. empress. The great majority of the grains follows closely the method described for a similar number of grains of 2V. empress and in general for practically all the grains of 2V. albicana. The differences found are the same as those noted under 2V. 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 2V. 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 2V. albicans, but have as thick cap- 572 DATA OF 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 29 per cent of the total starch in 1.1 minutes; in aboiit 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 U 321.) The hilum and lamella? are as distinct as in N. 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 N. empress than to N. 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 N. 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 2V. empress, and resembles that described for all the grains of 2V. 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 lamella?, 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 TV. mtidftntc de graaff shows qualitatively a closer relationship to 2V. empress than to 2V. albicans. 21. STARCHES OF NARCISSUS WEAEDALE PERFECTION, N. MADAME DE GRAAFF, AND 1ST. PYRAMUS. Starch of 2V. 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 lamella?, 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 lamella?. 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 lamella?.. 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 roxmd 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/i, to the larger which are 30 by 40/t and 40 by 36/i, in length and breadth. The common sizes are 18 by 20/x,, 22 by 22^, and 24 by 20/t. Comparison of the hislologic properties between 2V. madame de graaff and 2V. wear dale perfection shows: There are fewer compound grains and aggregates. The compound grains belong to the two types de- scribed under 2V. 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 Inlum 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. 573 111 size the grains arc, on the whole, larger than in N. weardale perfection, the common sizes are 20 by 32/x, 24 by 2-ifn, and 30 by 24j. in length and breadth. POLARISCOPIC PROPERTIES. The figure is usually distinct and well defined. The lines cross at an acute angle which does not vary greatly iu 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 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 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. m&- dame de graaf and N. weardale perfection shows : With 0.25 per cent Lugol's solution the grains color less than in N. weardale 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 2V. weardale perfec- tion, and the capsules red or reddish violet instead of reddish violet as in 2V. weardale perfection. ANILINE REACTIONS. With gentian violet the grains all color very lightly, at once, and in 30 minutes they are light to moderately (nlorcd (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 2V. ma- dame de gran ff and 2V. weardale perfection shows : With f/cittifin violet the grains color light to moder- ately (value 43), much more than 2V. weardale perfection. With safranin the grains color moderately (value 53) much more than 2V. 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 2V. madame de graaff and 2V. weardale perfection shows : The temperature of gelatinization of 2V. madame de ijraaff 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 gelatiuization 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 lamellaa 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 lamellae, 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 OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. denly arid 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. iveardale 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 N. 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 4U 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 :^4.) (See footnote, page 516.) The hilum becomes distinct, unattended by the for- mation of a bubble. The lamellas at first are moderately distinct, but later become very distinct, and traces of a lamellar structure are seen when gelatiuization 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 stria? 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 furrowa 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 lamella? 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 baud 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. Gelatinizatiou 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 stria? 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 baud and the resistant particles of the primary starch are scattered irregularly in the interior of the grain. The marginal baud 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 hiluni to the margin and the material distal to them and to the hiluru is divided by fine strioe 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 baud. 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 hiluni and the lamellae 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 stria? 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 gelatinization 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 GO 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. Gelatiuiza- tiou 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 baud, 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 lamella", 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 stria?, and as the grain swells forms, in conjunction with the material of the last two or three lamella? 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 lamellae 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 stria? 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 2V. 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 gelatinizatiou 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 hilum becomes distinct, attended by the forma- tion of a small bubble in the majority of the grains. The lamellas 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 baud 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 A 7 , 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. Barely 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 hilurn 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 PYRAMUS (HYBRID). (Plate 13, fig. 78; Charts 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 2V. 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 2V. weardale perfection. The grains are as often irregular as in 2V. 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 2V. madame de graaff and more varied than in 2V. weardale perfection. In form 2V. pyramus shows a much closer relationship to 2V. madame de yniutf than to 2V. weardale perfection. The hilum when not fissured is not very distinct, as in both parents. It is fissured as often as in 2V. weardale perfection, but no more deeply nor extensively than in 2V. 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 2V. pyramus shows a somewhat closer relationship to 2V. madame de graaff than to 2V. weardale perfection. The lamella are usually not distinct, and are rather fine, as in 2V. madame de graaff. In everything else they are the game 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 lamellse 2V. pyramus shows a somewhat closer relationship to 2V. 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/, to the larger which are 34 by 40/t and 44 by 44/i, in length and breadth. The common sizes are 18 by NARCISSUS. 577 22 by 24/t, and 24 by 20/A. In size N. pyramus shows a closer relationship to 2V. weardale perfection, than to 2V. madam e de graaff. POLARISCOPIC PROPERTIES. The figure is not so distinct nor so well defined as in either parent, and in this respect 2V. pyramus is closer to 2V. madame de graaff than 2V. weardale perfection. The lines as in 2V. 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 2V. madame de graaff, and there is the same amount of variation in the same aspect of a given grain as in 2V. 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 2V. madame de graaff than those of 2V. iveardale perfection. The colors are usually not pure, and there are very few with a greenish tinge as in 2V. madame de graaff. In the character of the figure, the degree of polariza- tion, and the appearances with selenite 2V. pyramus shows a closer relationship to N. madame de graaff than to 2V. 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 2V. iveardale perfection and more than in 2V. madame de graaff. With 0.125 per cent Lugol's solution, the grains all color a light violet, the same as in 2V. weardale perfection and more than in 2V. 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 2V. iveardale 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 2V. wear- dale perfection. Qualitatively and quantitatively the reactions with iodine show a closer relationship to 2V. weardale perfection than to 2V. 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 2V. weardale pefection and somewhat less than in 2V. 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 2V. iveardale perfection and some- what less than in 2V. madame de graaff. In the reactions with aniline stains N. pyramus shows a closer relationship to f 2V. madame de graaff than to 2V. 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 gelatinizatiou of 2V. pyramid is much higher than that of either parent, and is closer to that of 2V. madame de graaff than to that of N. weardale perfection. EFFECTS OF VARIOUS REAGENTS. The reaction with chloral hydrate begins in 1 minute. Complete gelatinizatiou 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 hilurn 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 2V. madame de graaff. The grains become as refractive after the addition of the reagent as in 2V. iveardale 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 2V. 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 2V. madame de graaff. In this reaction 2V. pyramus shows qualitatively a somewhat closer relationship to X. irt'iirdnle perfection than to 2V. 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 gelatinizatiou 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 D 324.) (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 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 2V. weardale perfection, and similar to that noted in a small minority of the grains of 2V. madame de graaff. The second method resembles that seen in a small majority of the grains of 2V. weardnlc perfection. The differences noted are that the primary starch is divided into coarser and more refractive gran- ules as in 2V. madame de graaff, and the stria? dividing the secondary starch are not so coarse nor so distinct. The grains as in 2V. weardale perfection are always completely gelatinized before they are dissolved. The 578 DATA OP PROPERTIES OF STARCHES OF 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 gelatiuization 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 hilurn and lamella 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 stria? 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. ivcardale 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 1-4 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. Gelatiuization 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. ivcardale 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 N. weardale perfection; the main differences noted are that the pri- mary starch is not divided into such fine particles, and the stria? which appear in the secondary starch are rather fine and not so distinct as in N. 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 X. pi/rannis shows a closer relation- ship to N. weardale perfection than to N. madame de graaff. The reaction with sulphuric acid begins immediately. Complete gelatinizatiou 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 N. weardale perfection,, and the lamellaj are as distinct as in both parents. Gelatiuization 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 N. weardale perfec- tion, and is similar to that seen in a small minority of the grains of N. 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 N. madame de graaff, rather than that found in a small majority of the grains of N. 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 N. weardale perfection. In this reaction N. pyramus shows qualitatively a closer relationship to N. weardale perfection than to N. 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.) HISTOLOOIC 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 lamellae; (2) 6 to 8 or 9 hila in an amorphous-appearing mass of starch which is surrounded by 1 or 2 secondary lamellae 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 with 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, but 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 lam elite 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 graiu. 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/i, to the larger which are 32 by 4G/*, in length and breadth. The common sizes are 22 by 32/i and 32 by 24/i. Comparison of the histologic properties between IV. 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 N. 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 lamellae 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/*, 24 by 24/t, and 30 by 24/*. POLARISCOPIC PROPERTIES. 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 IV. 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 gelatiuization of the majority of the grains is 67 to G8.5 C., and of all is 72 to 73 C., mean 72.5 C. Comparison of the temperature reactions between 2V. madame de graaff and IV. 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; ill 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 339.) The hiluni becomes distinct, accompanied by the formation of rather large bubbles in very few grains. The lamellae are not 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. Gclatinization begins at 2, 3, or -i 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, gelatiuization 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 ungelatiuized 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 gelatiuization 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 lamella? are visible in many more grains and are moderately distinct when they are visible, as in N. 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 lamella? 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. Gelatiuiza- 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 stria?, and as the less resistant part is gelatinized and the grain swells, the more resis- tant portion forms a rather finely striated marginal baud 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 gelatiuization 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 hiluni. 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 stria?, 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 hiluni and lamella? are as distinct as in N. mon- arch. Gelatinizatiou progresses according to two methods, which are very similar to the two described under A T . 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 stria? 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 N. 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 gclatiuization 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. Gelatiuizatiou 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 hilum, 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 lamellaa around it. This band 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 pi/rogallic-acid reaction between N. madame de graaff and N. monarch shows: The hilum and lamellae 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 strine appearing in the secondary starcli 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 th 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 gelatiuization occurs in more than 99 per cent of the grains and total starch in 15 seconds. These very rare uugelatiuized grains may resist the reac- tion for 5 minutes or longer. The reaction with potassium hydroxide begins imme- diately. Complete gelatinizatiou 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 lamellae 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 fissuriug 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 sulphoc.yanate 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 gelatinizatiou 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 gelatiuization 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 OF STARCHES OF 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 wiihcalcium 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. Gelatiuization 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. dalliansoni 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 and 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. STARCHES OF LILTJM TENUIFOLIUM, L. MAKTA- GON ALBUM, AND L. GOLDEN GLEAM. Starch of L. martagon album (pollen parent) is de- scribed on pages 598 to 601. LlLIUM TENUIFOLIUM (SEED PAEENl). (Plate 16, fig. 94; Charts D 361 to D 366.) HISTOLOOIC 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 lamellfe, become adherent and surrounded by 20 to 30 common secondary lamellaa, 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- LIL1UM. 613 ally marked by a small, straight, transverse or oblique fissure. The bilum is eccentric from 0.33 to 0.12, usually 0.2, of the longitudinal axis. The lamellce 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 cud 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/t, to the larger which are 50 by 36/A and 50 by 4:8(1, in length and breadth. The common size is 28 by 21/i. 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 lamellce 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/i in length and breadth. POLABISCOPIC 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. marlagon 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'a 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 gentian 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 lamella? 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 rcfractivity 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. Gelatiuization is attended by much swelling and distortion of the capsule. One or two groups of lamella 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. tenuifolium 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 lamella? 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 ungelatinizcd 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. tenuifolium, and the lamellae 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 rapid'ly 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 lamella? 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 aud 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 5-i per cent of the entire number of grains and 93 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 9-4 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. Rare 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 nf 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 lamellfe 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 gramilar 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 lamellse 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 gelatinization 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 lamellfe 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-chloride reactions between L. martagon album and L. tenuifolium shows: A bubble is less often formed at the hilum, and the lamellffi 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 gelatinizatiou 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. LlLIIJM 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 clue 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. tenuir 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 O.-i 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 albu?n. 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 lamella? 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 6/i, to the larger which are 40 by 30/x and 44 by 40/i, in length and breadth. The common size is 28 by 19ja. In size L. golden gleam shows a closer relationship to L. tenuifolium than to L. martagon album. POLARISCOPIC PROPERTIES. The fgure 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 sclenite 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. t'enuifolium 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 6.125 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 alburn. 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. mart'agon 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 iu 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 liilum 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 lamellae, 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 a 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. mariagon 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. temiifolium, 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 percent 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 lamellas are distinct as in L. tenuifolium. tiulatinization 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 93 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 D363.) 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 gclatiuization 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. tenui folium. 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 lamella? are 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 D349.) The reaction with mercuric chloride begins immedi- ately. Complete gelatinization occurs in about 71 per cent of the entire number of grains and 8-i 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- DUM, AND L. TESTACEUM. LlLIUM CHALCEDONICUM (SEED PARENT). (Plate 17, fig. 97; Charts D 367 to D 372.) HISTOLOGIC PROPERTIES. 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 lamella 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 w'avy 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 lamellas which divide the finer lamellae into bands of varying breadth. The number of lamellfe counted on the larger grains varies from 33 to 53, usually 45. In size the grains vary from the smaller which are 7 by 5/j., to the larger elongated forms which are 60 by 32/i, rarely 76 by 50/x, in length and breadth, and the larger broad forms which are 90 by 80/i, rarely, 69 by 61j, in length and breadth. The common sizes are 44 by 26m and 50 by 45fi. POLABISCOPIC PROPERTIES. 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 selenitc 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 0.2.5 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 saf ranin 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. TEMPERATURE 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 lamellfe 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. greases 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, hut 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 lamelke 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 JKT 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 lamella? 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 3 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 3 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 sulphocyanatc 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 ungelatiuized 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 gelatiuization 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 gelatiuization 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 lamellae 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 gelatiuization 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 lamellae are distinct. Gelatinizatiou 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 larium chloride begins in a few grains in 30 seconds. Complete gelatinizatiou 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.) HISTOLOOIC 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- forrn, 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 hilum 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. clialcedonicum, The lamellce are as fine but somewhat more distinct than those of L. chalcedonicum. The broad refractive la- mellas described under L. chalcedonicum are more numer- ous than in this starch, and there is often a band of 3 or 4 such lamella? 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 40, usually 42, somewhat less than in the other parent. In size the grains vary from the smaller which are 6 by G/i, to the larger broad forms which are 64 by 50/1, and the larger narrow forms which are 64 by 30/x, in length and breadth. The common size is 40 by 30/*. The sizes of the corresponding types are less than those of either parent. POLAIUSCOPIC 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. clialce- 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 OF 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 ( J5 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 botli ends towards the center of the grain. Gelatiuization 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. clialcedonicum, but have thicker capsules and are even more distorted than in that starch. The reaction with chromic acid begins immediately. Complete gelatinization 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. chalcedonicuiu. The lamella; 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 baud 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 G 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 ungelatinized grains may resist the reac- tion for 5 minutes or longer. The reaction with potassium hydroxide, begins imme- diately. Complete gelatiuization 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 lamellre 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 gelatiuization 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 gelatiuization 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 gelatiuization for 5 minutes or longer. The reaction with potassium sulphide begins imme- diately. Complete gelatiuization 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. Bare resistant grains may remain ungelatiuized 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 PROPERTIES 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 3 70.) 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 hihun 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. Earely 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 lamellae 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 hilurn 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 ef 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 PROPERTIES. 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 lamellae 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 lamella? 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(1, to the larger elongated grains which are 54 by 30ju, and the larger broad grains which are 64 by 58^, in length and breadth. The common size is 40 by 30/*. In size L. testaceum shows a closer relationship to L. candidum than to L. chalcedonicum. 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 of; L. chalcedonicum than to 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 D367.) 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 OP 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. testaccum 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 30 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 lamella? are not so distinct as in either parent, in this respect more closely resembling L. candidum than L. lestaceum. Gelatinization begins at the hilum and progresses as in L. chalcedonicum. There are only very slight differences in the methods of gelatinizatiou of the two parents and the hybrid. In this reaction L. teslaceum 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 G 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 gelatinizatiou occurs in more than 99 per cent of the entire number of grains and total starch in 15 seconds. Rare 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. Gelatiuization 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. teslaceum 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 ungelatinized 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 gelatiuization 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 uugelatinized 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 gelatinizatiou occurs in about 51 per cent of the entire mirnber 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 H9 per cent of the total starch in 10 minutes. (Chart D370.) The reaction with calcium nitrate begins in a few grains in 30 seconds. Complete gelatinixation 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 11.5 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 G3 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 GO 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 lamella? are as distinct as in L. candidum and more distinct than in L. chalcedonicum. 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 L. 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 lamella? 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 liavr 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. tesla- ci'inii 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. STAECIIES OF LILUM PAKDALINUM, L. PAKRYI, AND L. BUEBANKI. LILIUM PAUDALINOM (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 lamella? and adherent and sur- rounded by 1 or 2 common secondary lamella?, with 3 or 4 more discontinuous lamella? 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 lamella? 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 lamella? 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/i, to the larger broad forms which are 68 by 60/u, rarely 70 by 90/x, to the larger elongated grains which are 66 by 36/t, in length and breadth. The common sizes are 44 by 44/* and 44 by 30//,. POLABISCOPIO PROPERTIES. The figure is distinct, but usually not well defined. The lines are rather thick and tend to be diffused 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 30 minutes. (Chart D 373.) The hilum becomes distinct, attended by the forma- tion of a bubble in rare grains. The lamellte 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. Gelatinizatiou 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 83 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. Bare scattered grains are quite resistant. The hilum becomes very distinct in all the grains, unattended by the formation of a bubble in any. The lamella? 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 lamellfe, 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 grain's 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 D 377.) 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. Each 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 grea'tly 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. i>nn],, to the larger elongated forms which are 50 by 30/t, and the larger broad forms which are 46 by 38/n, in length and breadth. The common size is 32 by 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 selenite 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 arc 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 lamella? 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 through 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 gelatinizaticn 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, lu some of the grains, after the initial crack- ing of the margin and gelatiuization 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 gelatinizatiou 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. Gelatinizatiou 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 stria? appear, radiating in all directions from the hilum to the margin, and 666 DATA OF PROPERTIES OF 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 liiluni 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 hiluni, 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- fnirtive 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 lamella? are not distinct, and some- times can not be distinguished. Gelatiuization begins at the hilum, which in the great majority of the grains enlarges somewhat, and rather coarse stria? 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 sulpliocyana-te begins immediately. Complete gelatiuization 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 D451.) The reaction with sodium hydroxide begins imme- diatety. 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 hiluni 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 lamella? 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 stria? 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. Gclatinization 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 baud 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 gclatinization 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 1.5 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 mimber 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. Gelatinization 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 33 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 gclatinization 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 ciipric 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 OP 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 GO minutes. (Chart D461.) The reaction with mercuric chloride begins imme- diately. Complete gelatiuization 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 463.) IlilS SINDJAEENSIS (POLLEN PARENT). (Plate 19, fig. 113; Charts D 442 to D 462.) HISTOLOGIC PEOPERTIES. 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 I. 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 lamella?. The second type consists of 2 to 3 components linearly arranged, each consisting of a hilum and 2 or 3 lamella; 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 lamella?. The grains are usually moderately regular in form, much more regular than in I. 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 lamella? 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 Jiihim. when not fissured, is more distinct than in /. 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 /. 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 liila 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 I. 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 1. persica var. purpurea. In size the grains vary from the smaller which are 2 by 2/t, to the larger elongated forms which are 42 by 24/x, and the larger broader forms which are 42 by 34/n, in length and breadth. The common sizes are 26 by 18^ and 26 by 24/u. The common sizes of I. sandjarensis are 6/4 shorter and S/j. narrower and G/i shorter and 2/n nar- rower, and, on the whole, smaller than that of I. persica var. purpurea. POLARISCOPIC PROPERTIES. The figure is as distinct as in I. 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 I. 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 I. 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 7. 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 I. 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 3 per cent Lugol's solution, most of the grain-residues are not colored except the capsules, and many less grain-residues than in 7. per- sica var. purpurea are colored a light indigo ; the capsules are all colored a reddish violet, less than in 7. pcrsica var. purpurea; and the solution a very deep indigo as in 7. persica var. purpurea. ANILINE REACTIONS. With gentian violet the grains usually stain very lightly at once, less than in 7. persica var. purpurea, and in 30 minutes they are moderately colored (value 42), 3 units less than in 7. persica var. purpurea. There is a greater proportion of the grains light to moderately stained than in 7. persica var. purpurea. With saf ranin the grains as in 7. persica var. purpurea stain very lightly at once, and in 30 minutes they are moderately colored (value 47), 3 units less than in 7. persica var. purpurea. TEMPERATURE REACTIONS. The temperature of gelatiuization 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 7. 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 7. persica var. purpurea, and a bubble is often formed there, but not so often as in 7. persica var. purpurea. The lamella, at first, are not distinct, but later become more distinct than in 7. persica var. purpurea. The grains, as in 7. 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 7. 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 gelatiuization 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 hilurn is reached, the bubble if present swells, shrinks, and then disappears, and the rest of the reaction is the same as already described under 7. persica var. purpurea. The gelatinized grains are large, thicker walled, and not so much distorted as in 7. 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 gdatinization 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 ill 45 minutes; in about 80 per cent of the grains and 98 per cent of the total starch in GO 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 D 445.) The margin of a small percentage of grains is quite resistant as in 7. persica var. purpurea. The reaction with sulphuric acid begins immediately. Complete gelatinizatiou 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 D446.) 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 D447.) The hilum is as distinct as in 7. persica var. purpurea, and there is not so frequently a bubble as in the starch. The lamella? are distinct, but not quite so distinct as in 7. persica var. purpurea. Gelatinization, as in 7. persica var. purpurea, begins at the hiluin and the two methods of procedure noted in that starch are also seen here. In the first, the striae 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 A 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 /. persica var. purpurea; hence, the difference between the complete and total percentage of gelatinization is not so great as in /. 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 /. persica var. purpurea, but a bubble is not so often formed there. The lamella? are somewhat more distinct than in 7. persica var. pur- purea. Gelatiuization begins at the hilum which en- larges somewhat, and in some grains fine stria? 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 baud, differing from /. 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 I. persica var. purpurea, except that there are not so many nor such refractive granules formed and these granules are not so resistant as in I. persica var. purpurea. The gelatinized grains are somewhat swollen, and have thicker walls, and are not so much dis- torted as in /. persica var. purpurea, and retain much more of the form of the untreated grain. The reaction with potassium sulphocyanate 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 entire 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 gelatiuization 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 7. 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 7. persica var. pur- purea. Gelatinization begins at the hilum as in I. per- sica var. purpurea, and the processes of gelatinization in the two types of grains present are very similar to those described under 7. 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 stria? 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 7. 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 D453.) 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 7. 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 lamella? are more distinct than in 7. 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 7. per- sica var. purpurea. Gelatinization begins at the distal margin, but usually not at separate points which have become cracked first, as in 7. persica var. purpurea, but all along the border. In more grains than in 7. 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 7. persica var. purpurea. A canal is not seen to form from the hilum to the gelatinized portion of the grain as in 7. 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 93 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 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 GO 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 pur 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 gelatinizatiou 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 D462.) A larger percentage of grainsi 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. IRIS PDRSIND (HYBRID). (Plate 19, fig. 114; Charts D 442 to 462.) HISTOLOGIO PBOPEBTIES. 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 I. 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 I. persica var. purpurea and are slightly more irregular than in I. 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 7. persica var. purpurea than to I. 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 I. persica var. purpurea and the types of fissuring are the same as in I. 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 I. sind- jarensis, and 0.03 more eccentric than that of 7. persica var. purpurea. In the character of the hilum 7. pursind is closer to I. persica var. purpurea than to I. sindjarensis, but in the degree of eccentricity it is closer to 7. 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 lamellae 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/*, to the larger elongated forms which are 40 by 24/i, and the larger broad forms which are 42 by 34/*, 672 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. in length and breadth. The common sizes are 26 by 22/x. and 30 by 24/i. /. pursind is somewhat closer in size to /. sindjarensis than to I. pcrslca var. purpurea. The common sizes are in one case as long and 4/i broader, and in the other 4/. longer and the same breadth, as the common sizes of I. sindjarensis; and are, respectively, 6/t shorter and 4/x narrower, and 2/* shorter and 2p. nar- rower, than the common sizes of /. persica var. purpurea. POLABISCOPIC PROPERTIES. The figure is as distinct and nearly as well defined as in 7. sindjarensis, and much better defined than in 7. per- sica var. purpurea. The lines, as in 7. 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 1. persica var. purpurea, hut 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 7. persica var. purpurea, and 10 units lower than 7. sindjarensis. There is some variation in a given aspect of an individual grain as in 7. persica var. purpurea. With selenite the quadrants are nearly as clear-cut as in 7. sindjarensis, and more so than in 7. persica var. purpurea. The quadrants as in 7. 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 7. persica var. purpurea than of the grains of 7. sindjarensis. In the character of the figure, the degree of polariza- tion, and the appearances with selenite, 7. pursind shows a closer relationship to 7. persica var. purpurea than to 7. 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 7. sindjarensis and 5 units lower than in 7. 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 7. 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 7. 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 7. sindjarensis than to 7 persica var. purpurea. ANILINE REACTIONS. With ge?itian 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 1. 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 1'urpum,, and somewhat greater than in 7. sindjarensis. With safmtnn, 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 m 5 minutes; in about 13 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 D 442.) The hilum is as distinct as in 7. persica var. pur- purea, and a bubble is nearly as often formed there as 111 that starch. The lamella? as in 7. 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 gelatinizatiou 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 nndjarensis. The gelatinized grains have thicker cap- sules than in 7. persica var. purpurea, but not so thick as m 7. sindjarensis, but they are as distorted and bear as httle resemblance to the form of the untreated grain as in that starch. In this reaction 7. pursind shows qualita- tively a closer relationship to I. persica var. purpurea than to-7. sindjarensis. The reaction with chromic acid begins in 1 minute. Complete gelatiuization occurs in about 2 per cent of the entire number of grains and 12 per cent of the total starch m 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 8.2 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 hiluni is as distinct and a bubble is as often formed there as in 7. persica var. purpurea. The lamellse also are as distinct as in I. persica var. purpurea,. Gela- tinizatiou, 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 stride 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 /. persica var. purpurea; but the capsules are not so thin and the grains are on the average not so much distorted as in I. 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 hydroxide begins imme- diately. Complete gelatinizatiou 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- gelatiuized 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 lamella 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 stria? 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 arc 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- puri:a, but more than in I. yimlj/imisis. 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 gelatiuization 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 gelatinizatiou 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 D451.) The reaction with sodium hydroxide begins imme- diately. Complete gelatinizatiou 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 lamellfe 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 7. 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 aud 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 D454.) The hilum is as distinct as in I. persica var. purpurea, and a small bubble is not so often formed there as in that starch, but more often than in /. sindjarensis. The lamelloa are as distinct as in I. persica var. purpurea. The grains become more refractive in appearance when the reagent is added, and the first part to show this in- creased refraetivity is a rather narrow band about the margin, as in I. persica var. purpurea. Gelatinizatiou 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 7. 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 gelatiuizatiou than in even /. persica var. purpurea. The gelatinized grains are much swollen, have as thin a capsule, and are as distorted as in I. persica var. purpurea. In this reaction /. pursind shows qualitatively a closer relationship to /. persica var. purpurea than to 7. sindjarensis. Phenomena characteristic of one parent are sometimes accentuated in the hybrid. The reaction with calcium nitrate begins imme- diately. Complete gelatiuization 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 CO minutes. (Chart D455.) 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 nitrat.e 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 D457.) 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 gelatiuization 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 an3 97 per cent of the total starch in 45 minutes; little if any farther advance in 60 minutes. (Chart D462.) 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 iridaccous, 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), Q. tristis Linn, (pollen parent), and 0. colmllei (hybrid). The specimens were obtained from E. H. Krelage and Son, Haarlem, Holland. 34. STARCHES OF GLADIOLUS CARDINALIS, G. TRISTIS, AND G. COLVILLEI. GLADIOLUS CARDINALIS (SEED PARENT). (Plate 20, fig. 115; Charts D 463 to D 483.) HISTOLOQIC 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 lamellae 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 lamellfe 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 lamella? 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/i, to the larger permanent iso- lated grains which are 26 by 25/A, and the larger aggre- gates of the more common doublet type 48 by 36/t, in length and breadth. The common size of the permanent isolated is about 22 by 20/t, and the common size of the doublet is about 34 by 20/j, in length and breadth. POLABISCOPIC PROPERTIES. 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 OF PROPERTIES OF STARCHES OF 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 (?. tristis. EFFECTS OF VARIOUS REAGENTS. The reaction with Moral hydrate begins imme- diately. Complete gelatiuization 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 iisually 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, gelatiuization begins at the distal margin of the components as in the case of the simple grains. After this preliminary gelatinizatiou, 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 add lie-ins 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 t! 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 (JO minutes. (Chart D465.) The reaction with nitric acid begins in a few grains immediately. Complete gelatiuization 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 gelatiuizatiou 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 D468.) 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 lamella; 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 lamells. 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 23 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 D469.) 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 lamella; are visible but somewhat indistinct. Gelatinization begins at the hilum, and after enlargement of the hilum begins, very fine stria} are seen radiating out to the margin, which, as the hilum continues to increase in size, become coarser, sepa- rating the grain into spiculcs 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 lamella? 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 lamella? also become distinct. Gelatinization begins at the hilum and is preceded by the appearance of a great number of very fine stria? 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 mimites ; 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 ."i minutes ; in about (i 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 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; iu 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 S per cent of the total starch in 60 minutes. (Chart D480.) 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 D 482.) 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 gi-ains, 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 lamella! 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 2p, to the larger permanent isolated, which are about 22 by 22/j., and the larger separated dome- shaped components (no large aggregates found), which are 24 by 24/x, in length and breadth. The common size of the permanent isolated grains.is about 18 by IG/t, and the separated dome-shaped component is about 18 by 18/x. The sizes are, on the whole, less than in G. cardinalis. POLARISCOFIC 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 srlrnile 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. cardinalis. 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 OF VARIOUS REAGENTS. The reaction with chloral hydrate begins immediately. Complete gelatinizatiou 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 60 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 lamellae 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 di\nli'i| min granule- 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 60 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 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 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 D466.) 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 G. 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 iu all the grains, with exception of the few scat- tered grains above mentioned, in which progress is about the same as in G. cardinalis. The reaction with potassium hydroxide begins im- mediately. Complete gelatinizatiou 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 G 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 lamella? 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 stria 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 sulpliocyanat-e begins immediately. Complete gelatinization occurs in about 5 per cent of the entire number of grains and IS 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 gelatiuization 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 D472.) The reaction with sodium hydroxide begins imme- diately. Complete gelatinization 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 G. 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, uor 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 lamella? 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 gelatinizatiou 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 nitrate 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 D 477.) 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 cent of the total starch in 30 minutes ; in about (> 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 G 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 witli 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, fiR. 117; Charts D 463 to D 483.) HISTOLOGIO 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 G. cardinalis; not nearly so many separated grains, but more permanently isolated forms than in G. 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. colvillci 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 arc 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 lamella 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. trislis. 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. colvillci 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/*, to the larger permanently isolated which are 30 by 30ju, the larger doublets which are 44 by 30/j., 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/u, of the doublet about 34 by 24/i, and of the dome-shaped component about 24 by 23/i. In size the grains of 0. coi'illei are closer to 0. cardinalis than to G. fristis. POLABISCOPIC PROPERTIES. The figure varies from centric to quite eccentric, the mean is slightly greater than in G. cardinal is, 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. irislis. 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 6. 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 scleiiile the quadrants arc 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 clue 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. trislis. In degree of polarization, in the character of the figure, and in the reaction with selenite the grains of G. colvillt'i 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. fristis. 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 deptli 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 arc nearer to G. cardinalis than to G. tristis, and the quantitative reactions are lower than in either parent. ANILINE REACTIONS. With t/rtilitin riulct 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. tristis. The delicate border of deeper color of occasional grains was noted as in G. car- dinalis; this was not observed in G. tristis. With tififranin 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. tristis. 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 are much closer to G. cardinalis than to G. tristis. TEMPERATURE REACTIONS. The majority of the grains are gelatinized at 78 to 80 C., and ail 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. I'onipletc gelatinization occurs in about 11 per cent of the entire number of grains and 17 per cent of the total ,-tarch 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 GO 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 lamella;, however, become distinct only on some of the grains as in G. trix/is. 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 react ion with chromic arid begins in a few grains in 1 minute. Complete gelatinizatioii occurs ill 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 -15 minutes; in about 65 per cent of the grains and !>8 per cent of the total starch in GO minutes. (Chart D4III.) The reaction with pi/rogallic acid begins in rare grains in half a minute. Complete gelatiuizatiou 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 -1 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 GO minutes. (Chart D465.) The reaction with nitric, arid 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 00 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 starch 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 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 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 distention 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 disteution 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 Tor G. cardiuulifi. The reactions are, on the whole, more closely related to those of U. cardinalis. The reaction with p minutes; in about 10 per cent of the grains and 45 per cent of the total starch in 30 minutes; in abnut 42 per cent of the grains and G2 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. Gelatiuization begins at the hilum, and after the initial enlargement, fine stria? 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 D492.) 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 tin- 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 D494.) 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 stria? 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 are 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 saUn/lnlc. 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 cS8 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 lamella? 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 D500.) 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 D502.) 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 13 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.) TRITONIA 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. poft-sii. 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 lamella 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 lamella? around the hilum may form circular rings, but a. short distance outward tend to follow the outline of the grain, as in T. pottsii. A marginal band in which the lamellee are refractive and usually very indistinct is observed TRITONIA. 089 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 vanes from the smaller which are 3 hy 2/t, to the larger permanently isolated ovoid grains which are 34 by 2% and the separated components which are 26 by 20/t, in length and breadth. The com- mon size of permanently isolated grains is 25 by 18/i, and of separated grains 20 by 17>, in length and breadth. POLARISCOPIC 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 hi"h, 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 m 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 addino- 3 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. pottsu. 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 m T. pottsii hence the mean is somewhat lighter. With safranin the grains stain lightly at once, and m 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 lamella; 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 'he hilum swells and pushes the ungelatinized starch to the margin where it remains until gelatinized. The ^latinized 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 OF STARCHES OF 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 G2 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 comers of the pressure facets when these are present. The lamellae become visible, especially toward the distal end, but are not distinct. Gelatinizatiou begins at the hilum, and fine striae 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 ungelatinized 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 lamellfe are visible but not very distinct. Gela- tiuization 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 gelatiuization is the same except that the stria; 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 sulphocyanale 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 U492.) 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 1 5 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 lamellae, 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 ; TRITONIA. 691 in about 22 per cent of the grains and 29 per cent of the total starch in Go 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 GO 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 D496.) The hilum becomes distinct and a bubble is often formed there. The lamella; 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 pur 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 GO 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 iii 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 GO 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 <> 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 gelatiuization 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 GO 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^FLORA (HYBRID). (Plate 20, fig. 120; Charts D 484 to D 504.) HisTOLOorc PBOPERTIES. 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 aurca. Rare compound grains composed of 2 components are observed as fre- quently as in T. pottsii, but less frequently than in T. crocosmia aurca. 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 OF 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 hilum is a small, round or lenticular spot which is more refractive than in T. potlsii, 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-ftora is nearer T. pottsii, but in every other characteristic it is nearer T. crocosmia aurea. The lamellae 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 lamellae 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 2j., to the larger permanently isolated grains which are 32 by 27/t, aud the larger dome-shaped separ- ated components which are 28 by 22/i, 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/x, in length and breadth. In size T. crocosmceflora is nearer to T. pottsii than to T. crocosmia aurea. POLAKISCOPIC 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 denned, 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; b\it 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'B 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 riolet 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. 003 in both parents, and consequently the mean is deeper than in either parent. In the reactions with aniline stains, T. crocosma: flora is closer to T. pottsii than to T. crocosmia aurca. TEMPERATURE REACTIONS. The majority of the grains are gelatinized at 74 to 76 C., and all at 76 to 78 G., mean 77 C. The tem- perature of gelatinization though intermediate is very much closer to T. pottsii (mean 76.7) than to T. crocos- mia aurca (mean 81). EFFECTS or 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 20 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 lamella; 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 aurea, and more like those of T. pottsii, but are less distorted in some cases. In this reaction T. crocosma-flora 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 (',2 per cent of the total starch in :iO 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 I.) 487.) The reaction with suliiliurir arid begins immediately. Complete gelatini/ation 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 D488.) 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 D 489.) The hilum becomes distinct as in T. pottsii, and 2 canals are formed as in that starch. The lamellae 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 stria? 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. poifsii, but not so frequently as in T. crocosmia aurca. 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 aurca 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 D490.) The reaction with potassium iodide begins imme- diately. 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 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. Gelatmization 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. potisii, 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. crocosma'jlora shows a closer resemblance, qualitatively, to T. crocosmia aurca than to T. pottsii. The three starches resemble one another closely. The reaction with potassium sulphocyanate begins immediately. Complete gelatinizatiou 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 D492.) 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 D493.) 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 D494.) 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. Gelatinizatiou 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. crocos in OR flora 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 per 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 D495.) 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 aurca. The gelatinized grains are also large and distorted as in that starch. In this reaction T. crocosmce flora shows a closer resemblance, qualitatively, to T. crocosmia aurca 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 D 497.) 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 tntal 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 D499.) 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 rent 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 IS per cent of the total starch in 45 minutes; in about ? per cent of the grains and 21 per cent of the total starcli in (it.) 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 G 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 staivh 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 botli the grains and total starch in GO minutes. (Chart D 503.) The reaction with Imrinm 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 it' 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 GO 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 '.' per cent. !I7.) The hilum becomes as distinct as in B. double light rose and the lamella? more distinct than in that starch. Gelatinization begins at the hilum which swells sligluly. 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 507.) 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, lamellatecl, marginal band. 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. Gelatiuiza- 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 (JO minutes. (Chart D 511.) The reaction with potassium hydroxide begins imme- diately. Complete gelatiuization 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 liiluni in 1 minute. Very little if any change occurs with the exception of slight swelling of the liilonx 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 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 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 gelatiuization 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 gelatinizatiou 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 gelatiuization 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 gelatiuization 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 gelatinizatiou 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; iu 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 D520.) The reaction with strontium nitrate begins in rare grains in 1 minute. Complete gelatinizatiou 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 iu 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 iu 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 CO minutes only rare grains are much affected by the reagent, so that complete gelatinizatiou occurs in much less than 0.5 per cent of the entire number of grains and total starch in 00 minutes. (Chart D522.) The reaction with copper nitrate begins in rare grains in 2 minutes. Complete gelatinization occurs in less than 0.5 per jceut of the entire number of grains and total starch iu 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 CO minutes. (Chart D 523.) The reaction with cupric chloride begins in rare grains in 1 minute. Complete gelatiuization 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 CO minutes, respectively. (Chart D 524.) The reaction with barium chloride begins in rare grains in 2 minutes. Complete gelatiuization 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 GO minutes, respectively. (Chart D 526.) BEGONIA ENSIGN (HYBRID). (Plate 21, fig. 126; Charts D 527 to D 532.) HISTOLOGIC PROPERTIES. 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. dotible 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 O.OG 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 iu the degree of eccentricity there is a somewhat closer relationship to B. socolrana. 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. socolrana. The number counted on the larger grains varies from 28 to 45, usually 33. In the character of the lamellae B. ensign shows a somewhat closer relationship to B. doable light rose than to B. socolrana, but in number the reverse. In size the grains vary from the smaller which are 6 by G/J., to the larger which are 46 by 22/x, in length and breadth. The common sizes are 28 by IG/t and 20 by 20ft,. 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 PROPERTIES. 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. socolrana. 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 seleuite 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 uum- 708 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. ber 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. socot'rana 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 G7 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 lamella 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 gelatiuization 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 lamellas are as distinct as in B. soco- trana. Gelatinizatiou 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 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 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 lamellas 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 lamellae 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. Gelatiuization 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. socot'rana. 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. SOCOTEANA, 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 lamella?, 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 lamella? 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 arc 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 Jiilum 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 graJn. 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 larnellas 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/j., to the larger which are 44 by 24ju, rarely 50 by 26/x, in length and breadth. The common sizes are 22 by 18/t and 24 by 14/i. Comparison of the histologic properties between B. socotrana and B. double ivhite 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 lamella? 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 white, an irregularly stellate arrangement of fissures. The hilum usually is 0.18 of the longitudinal axis, which is 0.07 more eccentric than in /'. ilnublc irlii/i-. The lamella are not so distinct, and an; usually finer than in B. double irhilc. Then- is never a limail, distinct lamella very near the hilum, nor a distinct lamella sepa- rating the primary from (lie 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. dbuble while, but show a waviness of outline. In size the grains are somewhat larger and more slender, the larger grains being 2/j. longer a nd 2ju. narrower than the largest grain measured in B. double white. The common sizes are, respectively, 8ft, longer and the same breadth, and S/* longer and 3/j. broader, than the corresponding common sizes of B. double white. POLAKISCOPIC 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 ivhite. 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 ivhite. 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 gra in-residues 710 DATA OF 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- Irana and B. double white shows: With gentian violet the grains are light to moder- ately colored (value 35), 5 units more than B. double while. 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 iciiite. 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 lamellae 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 lamellae 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 differentiated 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 lamella? 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 white. 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 are 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 ivliite. No further change takes place in the grain except an increased refractivity. (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 D 537.) 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 while shows: The hilum becomes distinct in all the grains unat- tended by the formation of a bubble in any. The lamella 1 are also distinct. The hilum docs 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 tin- reaetinn ever goes in the normal grains, and none of these phenomena is seen in B. double irliilr. The reaction with strontium nitrate begins imme- diately. Complete gelatini/ation occurs in about 92 per cent of the entire number of grains and !)"< per cent of the total starch in 1 minute; in ion 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 lamella; 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 nruch 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 lamellse 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.) HISTOLOGIC 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 lamellaa 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. socofrana 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. socofrana. The fissures have the following forms: (1) A single, short, straight line transversely or obliquely placed; (3) 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. socolrana 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 U'hitc. The lamella; are as distinct as in B. socolrana 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 lamella? 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/i, to the larger which are 48 by 24/i, in length and breadth. The common size is 24 by 14;*, which is 8^1 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 ivhite. 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 selenitc 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 white. 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 wliite 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 unheated grains are closer to those of B. socotrana than B. double white, 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 white than B. socotrana. The lamellaa 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 lamella? are as distinct as in B. soco- trana. 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 clearly markc'd 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 gelatinizatiou 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 lamellae 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 gelatinizatiou 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 68 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 lamellae 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 gelatiuization 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. socolrana. 39. STARCHES OF BEGONIA DOUBLE DEEP ROSE, B. SOCOTRANA, AND B. SUCCESS. Starch of Begonia socotrana (pollen parent) is de- scribed on pages 704 to 707. BEGONIA DOUBLE DEEP ROSE (SEED PARENT). (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 lamellae, surrounded by '. ; to 3 common secondary lamella 1 , 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 lamellae 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 0.2G, 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/A, to the larger elongated grains which are 34 by 24/*, and the larger broader grains which are 30 by 714 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. L, in length and breadth. The common sizes are 24 by IS/*, and 20 by 19/t. 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-l'orni. 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 lamellae 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 lamella; are much less numer- ous than in B. double deep rose. In size the grains are commonly 30/x by 21/n. and 32/j. by 14/x, in length and breadth. These sizes are, respec- tively, IQfi longer and 2/j, broader, and 6/t longer and 4/A narrower, than the corresponding common sizes of B. double deep rose. The larger grains also are 18/t longer and 2/j. broader than the elongated grains of B. double deep rose. PoLARiscoric 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 tban 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 xafranin 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. socutrana 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 chloral 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 lamellte 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 G97 and 705.) The hilum becomes distinct in all the grains, unat- tended by the formation of a bubble in any. Tin: lamcllm 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 lamella?. 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 lamella? 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 D541 and D 542.) The hilum becomes distinct in all the grains, unat- tended by the formation of a bubble in any. The lamelliE also gradually become distinct. Gelatinization begins at the hilum, which swells somewhat. - Two lissures 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 gelatinization 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 G98.) 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 lamella? 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 lamella? 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 lamella; 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 invagination 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 lamella; 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. BEOONIA SUCCESS (HYBRID). (Plate 22. fig. 132; Charts D 539 to D 544.) HISTOLOGIC PROPERTIES. In form the grains are always simple as in B. soco- frana, 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 lamella; 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 lamella; 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 0.3G to 0.15, usually 0.2, of the longitudinal axis. This is 0.03 less eccentric than in B. socotrana 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. socotrana. The lamella are somwhat more distinct than in B. socotrana, 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/i, to the larger which are 48 by 20/j., in length and breadth. The common sizes are 30 by 15/j. and 28 by 19/i, which are, respectively, 2 by I/* and 2 by 2/* less than the corresponding common sizes of B. socotrana, and, respectively, 6/* longer by 4/t narrower and 8p 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. POLARISCOPIC PROPERTIES. The figure is as distinct and as well defined as in B. socotrana. 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. socotrana and 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 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. socolrana. 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. socolrana. TEMPERATURE REACTIONS. The temperature of gelatinizatiou 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 lamella? 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 as 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. Gelatiuization 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 gelatiuization 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 GO minutes. (Chart D 541.) The hilum and lamella? are as distinct as in B. soco- trana. Gelatiuization 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 this 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 lamells 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. socoirana, 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 lamellae 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 mouotypic genus Calla. Starches of the following parent-stocks and hybrid- etocks were studied : 40. R. albo-maculata Hook, (seed parent), R. elliottiana Knight (Calla elliottiana Hort.) (pollen parent), and R. mrs. rooscvelt (hybrid). The specimens were obtained from the growers, E>. H. Krelage and Son, Haarlem, Holland. 40. STARCHES OF RICHARDIA ALBO-MACULATA, R. ELLIOTTIANA, AND R. MRS. ROOSEVELT. RICHARDIA ALBO-MACULATA (SEED PARENT). (Charts D 545 to D 5G5.) 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, 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 lamella; 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 IQfj., and the larger separated components which are 16 by 24^, in length and breadth. The com- mon size of the separated components is about 8 by 7/t, of the originally isolated grains 12 by 12/j., 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 arc 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. ANIUNE 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. Xo 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 c-onneetion with the hilum, or, occasionally, at the proximal end. According to the first method, the ml i iv grain becomes gradually more transparent and gelatinous in appearance and at the same time swells equally in all direct ions. 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 reaetion 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 gelatinization 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 (50 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 lamella? 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 stria? 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 gelatinizatiou 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 lamellae 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 p-yrogallic acid begins in a 1 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 arid 22 per cent of the total starch in 15 minutes; in about 18 per cent of the grains and 38 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 gelatiuization 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 gelatinizatiou 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 hilum becomes moderately distinct, and the la- mella; are not visible. Gelatinization begins at the hilum, and as the hilum grows larger stria? radiate in all direc- tions from it to tlie 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 stria? 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 stria? 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. RlCHARDIA ELLIOTTIANA (POLLEN PARENT). (Charts D 545 to D 552.) 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, 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. Rounded 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, aud 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 R. 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 liilum 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 hiluni 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 larnellce 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. elliottMna. The size varies from the smaller grains which are 3 by 2/j., to the larger permanently isolated grains which are 1C by 14/*, 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/t, and of the permanently isolated grains 12 by IQf*. 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-maculafa. 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 cliloral 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 D545.) 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 lamellae are visible. A narrow refractive baud 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 gelatmizatiou 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 GS 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 stria? 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 gelatmization 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 lamella? 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 stria? 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. ElCHARDIA 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 oil most of the grains ; they are even more numerous than in either parent. The grains are usually ivgular, 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 liilum 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-maculaia; 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 lamellce 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 lamella; 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/i, to the larger permanently isolated grains which are 15 by 13^, and the larger separated com- ponents which are 15 by 14/*, in length and breadth. The common size of the permanently isolated grains is about 10 by 10/*, and of the separated component about 8 by 7/*, 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. POLAKISCOPIO 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 decree of polarization is moderate to high (value 67), slightly lower than in R. albo-maculala, and a trifle higher than in H. 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 selcnite 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-maculala, 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 seleuite, 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 baud 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 A', 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 gelatiuization 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 hyi/rocliloric 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. ellwttiana. Gelatinizatiou 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 striae are finer as in R. elliottiana. There are more grains dissolved than in R. elliuttiana, 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. rooscvelt shows qualita- tively a closer resemblance to R. albo-maculata than to R. elliottiana, but there are very little differences in the reaction of the three starches. The reaction with sodium salicylate begins imme- diately. Complete gelatinization 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. No 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 (bis is nearer to h'. albo-marulnta than to R. clliolliana. The progress of gelatinization in each case is the same as that described under 11. albo-innculuhi. The gelatinized grains are large and considerably distorted, the same as R. albo-maculata. In this reaction K. mrx. roosevelt shows qualitatively a somewhat closer relationship to R. albo-maculata than to E. elliottiana, though but few differences are to be seen in the reactions of the three starches. 13. MUSA. The genus Musa 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. amoldiana Hort. (seed parent), M. gillctii Hort. (pollen parent), and U. hybrida (hybrid). The specimens were obtained from the growers, Ilaage and Schmidt, Erfurt, Germany. 41. STARCHES OF MUSA AKNOLDIANA, M. GILLETII, AND M. HYBKIDA. 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 lamellaa 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 fissured. 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 en tric from 0.35 to 0.13, usually 0.23, of the longitudinal axis. The lamella 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 lamella? which either form a band across the distal two-thirds of the grain and separate the fine proximal from the less fine distal lamella 1 , or divide the fine lamella; 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/*, to the larger broad forms which are 44 by 56/*, and the larger elongated forms which are 48 by 20/t, in length and breadth. The common sizes are 30 by 32/t and 30 by POLARISCOPIC 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 selcniic the quadrants are usually not clear-cut. They are very unequal in size and often irregular in shape. The colors are usually not pure, anil 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 safranin the grains all color very lightly at once, and in 30 minutes they are moderately to deeply colored (value GO). 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 6-4.2 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 !!> 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 tbe 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 D554.) 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 lamelte 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 nt 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- li<|iiely from either side of the hilum quite to the distal margin. In some of the grains the part of the grain included between those 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 baud 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 pyrogailic 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 lamellae 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 lamella; 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 D559.) 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 sulphoci/anato 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 563.) 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 56-1.) The reaction with sodium sallrylate 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 cud than else- where. Gelatiuization 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 rather 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. Gelatinization 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 lamella?, 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 nearby, 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- tiidinal 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 moTe 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 ?tarch 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 GlLLETII (POLLEX PAItEXT). (Plate 23, fig. 134; Charts D 553 to D 573.) HISTOLOGIC PKOPEBTIES. 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 lamella 1 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. arnoldinnii, 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 arc 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 ]\I. arnoldiana, but, on the whole, it is about the same. The lamcllce 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 lamella; 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/t, in length and breadth. The common-sizes are 34 by 30//, and 32 by 22/j., which is slightly larger than in M. arnoldiana. POLARISCOPIC PBOPEBTIES. 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. arnolilinna, ami 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. arnoldinna. 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 G6.5 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 lamella} 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. iiriinl/Jinna; 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 arid 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 cunt of the total starch in 30 minutes. ( Chart D 554.) The hilum and the lamella? are more distinct than in M. arnoldiana. Gelatinizatiou 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 : 3 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 trauspanut and is finally dis- solved, usually at the distal cud 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. amuldiana. 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. arnoldinna. 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 arc 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 G6 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 uugela- tinix.ccl will probably remain for GO 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 a.bout 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 salicylatc 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 hiluni becomes distinct, attended by the forma- tion of a bubble in a majority of the grains, many more than in M. arnoldiana. The lamellffi 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 'band 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. Gelatiuization 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 hiluni 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 gelatiuization 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 GO 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 GO minutes. (Chart D 566.) The reaction with uranium nitrate begins in a few grains in 15 seconds. Complete gelatiuization 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 D567.) 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 gelatiuization 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 lamellse are both more distinct than in M. arnoldiana. Gelatinization bfgins 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 capsiiles, and arc 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 gelatiuizatiou 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 per cent of the total starch in 60 minutes. ( Chart D573.) MUSA HYBRIDA (HYBRID). (Plate 23, fig. 135; Charts D 553 to D 573.) HISTOLOGIC PROPERTIES. In form the grains are usually simple and isolated, there being feAv compound grains and an occasional aggre- gate. The compound grains belong to the two types described under M. gilktii. 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 lamellae 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. wrnoUia.no,, 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 M. hybrida shows a closer relationship to M. gilletii than to M. arnoldiana. The lamella; 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 lamella? M. Jiybrida 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 5/i, to the larger which are 60 by 34/n, in length and breadth. The common sizes are 34 by 22/j. and 34 by 30/t. In size the grains of M. lii/brida are much closer to those of M. gilletii than of M. arnoldiana, but they may be larger than the grains of either parent. POLARISCOPIC 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. gillelii 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. gillelii than to M. arnoldiana. IODINE REACTIONS. With 0.35 per cent Lugol's solution the grains all color a moderate blue-violet (value 50), the same as in M. gilletii. With 0.135 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 gelatinied 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 3 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. gillelii. 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. gillelii 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 GO. 75 C. The temperature of gcla- tinization of M. hybrida is higher than that of either parent, but is much closer to M. gilli'tii (mean 08.4) than to M. arnoldiana (mean G5). 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 6G 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 D553.) 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. gilletii 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. gillelii. 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; arc 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 () seconds; in ahnut 2 per cent of the grains and 8 per cent of the total starch in 1 minute ; in a limit. Mil 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 SS 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 ciijirir 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 bariii.ni cliloride 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 OF 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 ta/nkerinlliw R. Br.) (seed parent), R. ivallichii Li mil. (/'. grandifolius Lindl. ; P- licolor Lindl.; P. flruinlijlunis lieichb. f.) (pollen parent), and P. hybridus (hybrid). 42. STARCHES OF PIIAIUS GRANDIFOLIUS, P. WALLI- CHII, AND P. HYBBIDUS. PHAIUS GRANDIFOLJUS (SEED PARENT). (Plate 23, fig. 136; 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 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 lamella? 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 hihi-rn 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 O.OG 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 crescentic to straight, being parallel with each other and with the distal margin ; rarely they follow the outline of the grain. Most of the lamellae 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- mellaa 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, usua.lly for about one-half to two4hirds, 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/*, to the larger which are 130 by 4G/t, in length and breadth. The common size is about 74 by 40/i in length and breadth. POLABISCOPIC 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 defined, 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 lamella stain a little more deeply than the other lamellae and also occasionally the hilum is slightly deeper than other parts. The secondary sets of lamella? and the refractive hand 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 safmnin the grains immediately color lightly, hut 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 lamellse 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 GO per cent of the grains and G5 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 lainellre have become still more distinct. Gelatiuiza- tion usually begins first at the distal and subsequently at the proximal end. In grains with a set of secondary lamella? 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 tlie 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 'J ( J per cent of the total starch in 3D minutes. (Chart D 575.) The hilum becomes distinct, but without an attendant formation of a bubble. The lamelhe, 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 baud being broader at the proximal end, and often not present at the distal end. Gelatiuization 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 gelatiuization 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 scmi-tluid 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 GO 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 OF 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 81 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 lamella? 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 stria?, 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 lamella? 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 lamella? 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 cither 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 potassium sulpliocyanate 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 lamella? become sharply defined. Gelatiiiization 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 disteution 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 lamellae 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 lamella? 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 mostJ 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 lamella 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 lamellae 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 lamellje 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. Gelatiuization, 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 ungelatiuized 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- tiuization 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 G5 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 si arch 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 gelatiuization 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 percent 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 gelatiuization 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. grandifolim. 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 ilared refractive excrescence or addition to the distal end are less often observed; and secondary lamella? are more nu- merous and much more frequently placed at a right angle to tin- 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 /'. 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 kilum 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 arc 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 lamellce 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 lamella?, 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 100 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^, to the larger which are 116 by 50/n, in length and breadth. The common size is about 78 by 36fi in length and breadth. The larger grains are shorter and broader than in P. grandifolius. POLAKISCOPIC 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 ami also more frequently bisected, than in P. grandi- folius. A larger proportion of double figures is observed. The degree of /niJ/iri-.ulioii. is moderate lo very high, with the majority high (value SO). There is greater variation in the different grains, with the mean lower than in P. grandifulnis. A great variation is also often found in the same aspect of a given grain, more often than in P. grninlifoliiifi. With selcnile the quadrants are usually well defined, unequal in size, and generally quite irregular in .shape, much more of the latter than in /'. grandifolius. The colors show the same kinds of impurity as in /'. i/nindi- 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 /'. 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 P. 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 OF PROPERTIES OF 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. grandifoUus. EFFECTS OF VARIOUS REAGENTS. The reaction with chloral hydrate begins in a few grains immediately. Complete gelatiuization 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 02 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. grandifoUus; 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. grandifoUus. The lamella? become more distinct than in P. grandifoUus, 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. grandifoUus) 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. grandifoUus, 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. grandifoUus and retain less of the form of the untreated grain. The reaction with chromic acid begins immediately. Complete gelatiuization occurs in about 10 per cent of the entire number of grains and G7 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. granilifuliti.t, and no bubble is observed to form there. The lamella: are at first more distinct than in P. grandifoUus, but later are obscured and do not reappear as in P. grandi- foUus. 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. gntndifolius, 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 gelatiuization than in P. grandifoUus 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. grandifoUus. The reaction with pyrogallic 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. grandifoUus. Gelatinization with extension is more marked at the proximal end, and the central portion of the distal end is more resistant than in P. grand/Volvos. The most resistant grains are those similar in shape and with the narrow refractive resistant border at proximal end and sides, as in P. grandifoUus. The gelatinized grains are swollen and more distorted, espe- cially at the proximal end, than in P. grandifoUus. 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 D578.) 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. grandifoUus, becomes very dis- tinct, but no bubble is formed there. The lamella; are more distinct than in P . grandifoUus. A very refrac- tive band is formed, as in P. grandifoUus, 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. grandifoUus, 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. grandifoUus. Otherwise the process is the same as noted under P. grandifoUus. The gelatinized grains are large, very nearly transparent, very thin-walled, and more distorted at the distal end than in P. grandifoUus. 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 hilum becomes more distinct than in P. grandi- folius, and the lamellte also appear more distinct, but do not remain visible during the greater part of the reaction as in P. grandifidiuti. A refractive baud 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 hilum, 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 imagination 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. grandlfollus, but somewhat less distorted than in that starch. The reaction with potassium iodide begins imme- diately. Complete gelatinizatiou 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 GO minutes. (Chart D 581.) A bubble appears less frequently at the hilum than in P. grandifolius and the beginning of gelatiuization with distcution of the capsule at the proximal end was not observed. The process follows the course more frequently found in P. grand if olius, but there it is accompanied with more general distortion and elongation of the proxi- mal end of many grains. The lamellae 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 lamellae 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 /'. grandifolius. The gelatinized grains do not resemble the form of the untreated grain as in /'. grandifolius. The reaction with potassium sulphocyanate begins immediately. Complete gelatinization occurs in about 93 per cent of the entire number of grains anil over 9!) 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 D582.) 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 arc 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. grandifolius. The gelatinized grains are more distorted, especially at the proximal end than iii 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 arc 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 invaginatiou at the proximal end, as found moderately often in P. grundifolius. 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 /'. grandifulius. The reaction with sodium hydrt>.ridr 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 58-1.) A bubble is sometimes detected, more frequently than in P. grandifolius; it reacts in the same manner as noted in that species. The lamellae 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 PROPERTIES OP 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 salicylale 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 lamella are more distinct at first than in P. grandifolius and later become indistinct as in that starch. A refractive baud (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 gelatiuization 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 nitra-te 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 gelatiuization 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 01 per cent of the grains and 99 per cent of the total starch in GO minutes. (Chart D592.) The reaction with barium chloride begins in a few grains immediately. Complete gelatindzation 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.) PlIAIDS HTBRIDUS (HYBRID). (Plate 27. fig. 138; Charts D 574 to D 594.) HISTOLOGIC PBOPEBTIES. In form most of the grains are simple and isolated, with the exception of a few which appear an 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. wallichii. 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 F. 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 F. wallichii. 24 The lamella! 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 F. wallkhii. Secondary sets of lamellae are somewhat more frequent and often larger, but commonly located as in F. grandifolius; but less numerous, less often large, and less varied in location, than in F. 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 F. 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/*, to the larger which are 150 by 48/t, in length and breadth. The common size is about 74 by 38/t in length and breadth. In size the grains are closer to F. grandifolius. POLABISCOPIC PROPERTIES. The figure is usually very eccentric, although there are more of the less eccentric than in F. grandifolius, but more of the very eccentric than in F. wallichii; the mean is slightly less than F. grandifolius, and somewhat more than F. wallichii. The lines are fine and intersect obliquely, as in both parents; they are somewhat more often bent and bisected than in F. grandifolius, but much less than in F. wallicJiii. 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 F. grandi- folius, but much less than in F. wallichii. A variation is frequently present on the same aspect of a given grain; found in a slightly larger proportion of grains than in F. grandifolius, but less than in F. 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 F. grandifolius, but not nearly so irregular as in F. wallich ii. 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 F. 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 F. grandifolius; near the tint, but deeper than in F. wallicliii; the color deepens rapidly, becoming more bluish. There is greater varia- tion in depth among the grains, with the mean slightly lighter than in F. grandifolius; not so much variation, with the mean deeper than in F. wallichii. With 0.125 per cent Lugol's solution the grains immediately color a light blue-violet, not so deep as in F. grandifolius. 746 DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. and deeper than in P. tvallichii. 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 genlinn rinlet. 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 1'. wallicliii. A variation in depth of color occurs as in both parents, the hi him being more often deeply colored than in them. The greater depth of color appears to be related to the lamella 1 , 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 arc the same as for gentian violet as in both parents. In the reactions with aniline stains P. hi/bridus is closer to P. grandifoUus 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. trallichii. EFFECTS OF VARIOUS REAGENTS. The reaction with cliloml hydrafc 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 G6 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 lamellae 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. grandifoliuSj 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. wallichii. 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 lamella! are even less distinct than in P. grandifolius, and very much less distinct than in /'. irallichii. A broad, refractive band is found as in the parents. Gela- 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 gelatinization occurs in about 91 per cent of the entire number of grains and 9-t 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 lamella?, 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. Gelatiuizatiou 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. ivallichii. 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 83 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 gelatiuization 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. irallicliii. 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 lamella; 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. grainli/'ulius, 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. walliclni. 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 sulphocyanaie 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 lamella? 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 groiip 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 lamella? 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 imagination 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. grandif olius, and thicker than in P. u'allichii. 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 Tvith sodium hydroxide 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 75 per cent of the 1 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 Iamella3 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. u'allichii. The latnellaa 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. Gelatiuization 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 lamellffi become sharply defined and striated as in both parents. Fissures form somewhat more frequently than in P. grandifolius, but less frequently than in P. inillichii. Gelatiuization 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. grandif olius; but less distorted, and not so many with proximal end extended, as in P. ivallicliii. 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 centjaf 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 03 per cent of the total starch in 15 minutes; in about 33 per cent of the grains and 1(> per cent of the total starch in 30 minutes; in about 51 per cent of the grains and S3 per cent of the total starch in 45 minutes ; in about 53 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 IS 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 83 per cent of the total starch in 15 minutes ; in about 67 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 83 per cent of the grains and 96 per cent of the total starch in 60 minutes. (Chart D 593.) 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 cliloritle 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 pscudobulbs of the following parent-stocks and hybrid-stocks were studied : 43. 31. I'exillaria, Nichols (Odontoglossum vcxillariuni Reichb. f. ) (seed parent), If. roszlii Nichols (Odontoglussion rirzlii Reichb. f. ) (pollen parent), and J/. blriinnn (hybrid). The parent-stocks are closely allied, differing only in mino.r respects. The specimens were obtained from Sander and Sons, St. Albans, England. 43. STARCHES OF MILTONIA VEXILLARIA, M. KCEZLII, AND M. BLEUANA. MILTONIA VEXILLARIA (SEED PARENT). (Plate 24, fig. 139; Charts D 595 to D 615.) HISTOLOGIC PROPERTIES. 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 iu 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 lamellae. 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 pyrit'orm, 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 at 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 lamellae 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 lamella} 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 lamella? in this case, while fine, are generally demonstrable. The bands above noted probably represent a secondary set of lamella?. A secondary set of lamella? placed at about a right angle to the primary set is occasionally observed. The direction of the lamella 1 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/x, to the larger which are 36 by 24/t, com- monly about 24 by 18/*, in length and breadth. POLARISCOPIC PROPERTIES. The figure is clean-cut and varies from centric to quite eccentric, with a larger proportion 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 lamella 3 ; this central portion being gelatinized in practically all the grains at 65 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 Injdrate 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 lamella? 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 hiluin 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 43 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 590.) The hiluin becomes very distinct and a bubble is not observed to form there. The lamella; are at first distinct, but later are obscured for a time, then become distinct again. Gelatiuization begins at the hilura which enlarges somewhat, and the grain at the same time is divided by fine stria? radiating from the hilum. The starch imme- diately distal to the hiluin 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 lamellaj. From this point, three methods of gelatinization may be observed. According to the first method, in the less resistant grains the hiluin 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, Hows 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 hiluin 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 lamella; of the margin the whole starch of the grain rapidly gelatinizes, wliile the 2 or 3 lamella; remaining form a distinct, narrow, striated, marginal baud 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 00 minutes. (Chart D 597.) The reaction with nitric acid begins immediately. Complete gelatinizatiou occurs in about 67 per cent of the entire number of grains and 88 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 S'.is.) 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 gelatinizatiou (100 per cent) of all grains in 2 minutes. (Chart D 599.) The reaction with hydrochloric acid begins imme- diately. Complete gelatiuization 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 buliMe 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- tiuization begins at the hiluin which enlarges, and the bubble, if present, swells, then shrinks and disappears ; and fine stria; appear radiating from the hilum through- out the grain to the margin, and these become less fine and more distinct as gelatiuizatiou 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 iutracapsular 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 DG01.) 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 lamella?. 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 aud becomes finely granular, while around the proximal margin and sides a very clearly defined, lamellated baud of resistant starch is formed. The granular portion of the grain is gela- tinized first, with considerable disteution 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 gelatiuizatiou 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 GO minutes. (Chart D 606.) The reaction with sodium salicylale 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 lamella? become distinct and remain so until gelatinized. A broad but not very refractive baud is quickly formed about the margins of the grains. Gelatiuization begins at two or three places on the distal margin, at which points small cracks have invaded the grain, aud 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 xmtil 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 60S.) 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 DG10.) The reaction with cobalt nitrate begins in a few grains in 30 seconds. Complete gelatinization occurs in about 6 per Sent 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 70 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 (minutes ; in about 30 per cent of the grains and 70 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 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 starcli in 5 minutes ; in about 2 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 ; 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 D614.) 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 U615.) MILTONIA ECEZLII (POLLEN PARENT). (Plate 24, fig. 140; Charts D 595 to D 615.) HISTOLOGIC 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 lamellae 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-sfaaped 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 lamellae 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 arc 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 0.4(5 to 0.11, com- monly 0.33 to 0.2, of the longitudinal axis, less than in the other parent. The lamellce 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, rofractivity, 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/u, to the larger elongated, which are 40 by 30/x, and the broadened 3-1 by 50;u; the common size of the elongated is about 30 by 24/A and of the broadened 24 by 26/t, in length and breadth. The size is larger than in the other parent and with a marked tendency to broadness. POLARISCOPIO PEOPERTIES. The figure is not quite as clean-cut as in M. vexillaria, 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. rexillaria. 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 AI. 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. i-exillnria. With 0.125 per cent Lugol'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 lamella?, 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 lamella? of the large grains, at this temperature. EFFECTS OF VARIOUS REAGENTS. The reaction with cliloral liydrate '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 lamella; 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 gelatiuization 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 ctnt 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 grain.-;. Gelatiuization 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 gelatiuizatiou 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 pyro gallic 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 (53 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- tinization (100 per cent) of all grains in 5 minutes. (Chart D599.) 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 lamella? at the margin, becomes coarsely granular, and the lamellar structure in the marginal band 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- tiou of all the grains (100 per cent) occurs in 5 minutes. (Chart D 601.) 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 GO minutes. (Chart D 602.) The hilum becomes as distinct as in M. vexillaria, but the lamellae 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 sulpliocyanale 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 pota-ssium 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 gelatiui/ation 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 G05.) The reaction with sodium sulphide begins imme- diately. Complete gelatinization occxirs 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 OF 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 05 per cent of the grains and 83 per cent of the total starch in 60 minutes. (Chart D606.) 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. Gelatiuization, 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 7V. 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 atbout 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 60 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 arid 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 golatinization occurs in about 15 per cent of the entire number of graius 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 BLEU AN A. (Plate 24, fig. 141; Charts D 595 to D 015.) ITISTOLOOTC 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 cither 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 lamellffi being less frequent than in M. ra'zlii. In form the grains of M. bleuana are closer to those of M. vexillaria than to M. ra'zlii. The hilum when uufissured 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. ra'zlii. The hilum is often observed as either a small, lenticular or round, non-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. ra'zlii. 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. ra'zlii. 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 lamella 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. ra-zlii. A definite secondary set of lamella; are some- what more frequent than in M. vexillaria, but much less than in M. ra'zlii. A variation is seen in the direction of groups of lamella;, usually only 2 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. ra'zlii. In the character of the lamella; M. bleuana is closer to M. vexillaria than to M. rcezlii. The size of the grains varies from the small which are about 5 by 4/i., to the larger which are about 50 by 26/j., commonly about 32 by 28/i, 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. POLARISCOPIC 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. ra'zlii, hence the mean is more eccentric than in M. ru'.lii. The figure is slightly less clean-cut than in M. rcxillnri-n. but more than in M. ra'zlii. The lines are generally fine though somewhat more frequently coarse than in M. vexillaria, but not so often as in M. rn'zlii. 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 both 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 selenife 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. raizlii; 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. ra-zlii. 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. blcuana is closer to M. vexillaria than to M. ra'zlii. ANILINE REACTIONS. With f/entian 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. vt\riUaria, and decidedly lighter than in M. rcezlii. 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. ra'zlii. TEMPERATURE REACTIONS. The temperature of gelatinization of the majority is at 69 to 71 C., and of all but rare resi.-tant grains at 72 to 74 C., mean 7:i C. The mesial portion of the grains of this species is gelatinized at a lower temperature than a few of the marginal lamellte 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. blcuana 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 G2 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. ra'zlii 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 fee so much less resistant than in the parents. The gelatinized grains are very large and even less distorted than in M. ve.nllnriii and retain more of the form of the untreated grain. In this reaction M. blcuana shows qualitatively a closer resemblance to M. vexillaria than to M. ratzlii. 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 lamelhe arc not so distinct as in M. vrxillitria., 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. ra'zlii. The progress of gelatinizatiou is the same as in .!/. vexillaria, except that there are more and coarser gran- ules formed immediately about the hilum, but not so many as in M. rcizlii, and solution of the capsule occurs at the proximal end as often as in M. rcezlii. In this reaction M. bleuana shows qualitatively a slightly closer relationship to M. vexillaria than to M. nezlii. The reaction with pi/rot/ulHc acid begins immediately. Complete gelatinizatiou 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 9G per cent of the total starch in 30 minutes ; in about 85 per cent of the grains and 97 per cent of the lotal starch in 45 minutes; in about 95 per cent of the grains and 9!) per cent of the total starch in 60 minutes. (Chart D597.) 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 lamellae are not quite so distinct as in M. vexillaria, but more distinct than in M. ra'zlii. 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 stria? 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, thin- MILTONIA. 759 walled, and as distorted as in M. r>e.rilJaria. In this reaction M. bleuana shows qualitatively a closer relation- ship to M. vexillariti than to M. nvzlii. The reaction with /xifaxxiiun 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; 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 ceiit 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 !>r> 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. ve.ril- 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. rwzlii. 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. ra'zlii. In this reaction M. bleuana shows qualita- tively a closer relationship to M. vexillaria than to M. rcczHi. The reaction with potassium sulphocyanate 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 D603.) The reaction with potassium sulphide begins imme- diately. Complete gelatiuizatiou 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 D607.) 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 J\I. vrxillaria, but more distinct than in M. rcczlii, 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 ]\l. rr.rillurin, more frequently than in M. rcczlii. 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. ra'zlii. 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 it rani um nitrat'e 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 per cent 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 GOminutes. (Chart D 613.) The reaction with barium chloride begins in a few grains immediately. Complete gclatinization 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 83 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. eburncum Lindl. (pollen parent), and C. eburneo-lowianum (hybrid). The specimens were obtained from Sander and Sons, St. Albans, England. 44. STAKCIIES OF CYMBIDIUM LOWIANUM, C. EBURNEUM, AND C. EBUKNEO-LOWIANUM. CYMBIDIUM LOWIANUM (SEED PARENT). (Plate 24, fig. 142; Charts D 616 to D 618.) HISTOLOGIC PKOPEBTIES. 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 lamellae ; 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 "of ten 0.25 to 0.15, of the longi- tudinal axis. The lamella; 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 lamellae. 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/j,, to the larger iso- lated disaggregate grains which are 28 by 18/t, in length and breadth ; the common size is about 20 by 14/x. The isolated aggregates vary from about 5 by 4/* to 20 by 16/t, commonly about 12 by llju. POLABISCOPIC PBOPEBTIES. 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. The 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 sclcnite 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 staiu 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 stria? 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 band. 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 pyror/aUic 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 DG17.) 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 gelatinization 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 PROPEKTIES 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 salifylate begins immedi- ately. Complete gelatinizatiou 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 lamella 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 lamella? are visi- ble but not distinct. Gelatiuization 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 lamcllated 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 gelatiuization 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 lamella? 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. CTMBIDIUM EBURNEUM (POLLEN PARENT). (Plate 24, fig. 143; Charts D 616 to D 618.) HISTOLOGIC 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. lou'ianum. A moderately large proportion of the grains of the isolated disaggregate type are present, but CYMBIDIUM. 763 somewhat less than in C. loivianum. 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 lamella?. 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. loivianum, 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. loiv- 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 C. 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. lowianum. 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. Since 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/t, to the larger grains of this type which are 17 by 12/t, in length and breadth. The common size is about 12 by lO^u, in length and breadth. The isolated grains of the aggregate type vary from the smaller which are 4 by 3/t, to the larger which are 17 by 12/u, commonly 8 by 8/*, 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 ('. 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. loir ia num. 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 (7. loivianum, 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 LugoFs 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. lowiuniint, 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. Jowianum. 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. TEMPERATUBE 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 ( '. 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 strias. 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 imagination 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. loirianum 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. lowianum; 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 sulphocyanatc 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. loivianum. 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 0. 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 gelatiuization 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 lamellae 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 gelatinizatiou proceeds. Gelatinizatkm (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 C. 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 8-1 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 starcli in 30 minutes; little if any further advance in 45 and GO minutes, respectively. (Chart D618.) The hilum as in C. lowianum is distinct, but the lamelte 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 baud is not lamellated. The gelatinized grains are not so large nor so distorted as in (.'. 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 lamella 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 KBURNEO-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 PROPEKTIES 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 C. 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 C. eburneo-lowianum are slightly closer to C. 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 C. eburneum. Fissures at and proceeding from the hilum arc 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 C. 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 C. eburneum. When demon- strable they have the same general structure and arrange- ment as in both parents ; a secondary set of lamella? 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 lamellae C. eburneo-lowianum is slightly closer to C. lowianum than to C. eburneum. The size varies from the smaller isolated grains of the disaggregate type which are 3 by 2/*, to the larger iso- lated grains of the same type which are 28 by 20/x, in length and breadth. The common size is about 20 by 18/t. The isolated grains of the aggregate type vary from 5 by 4/j, to 16 by 14^. in length and breadth; the common size being 10 by 9/j, 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 C. eburneo-lowianum are closer to C. lowianum but in proportion of length to breadth they are closer to C. eburneum. POLARISCOPIC 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. lo-wianum, 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 seleniie the quadrants are sharply defined, 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 C. 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. ebtirneum, but nearer the tint of C. 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 C. 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 C. lowianum, but slightly deeper than in C. eburneum. In the reaction with iodine C. eburneo-loivianum shows a closer relationship to C. lowi- anum than to C. eburneum. ANILINE 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 safrantn the grains immediately color light to moderate, mostly the former, the reaction being the same as in C. lowianum, but slightly lighter than in C. ebur- CYMBIDIUM. 767 neurn. 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. cburneum. In the reaction with aniline stains C. eburneo-lowi- anum shows a closer relationship to C. 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 or 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 lamellae 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- tinizatiou 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 this reaction C. eburneo-lowianum shows qualitatively a closer relationship to C. lowianum than to 0. 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 lamellae 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 ptjrogallic 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 dill'erences 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 sulpliuric 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 gelatiuization 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 lamella? 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. loivianum, 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 sulphocyanate 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. loivianum, but more than in C. eburneum. They do not usually resemble the shape of the untreated grain, about as in C. loivianum, 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 C. 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 9-i 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 hiluni, as in the parents, is very distinct, and a small bubble is formed there. The lamella 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. Gelatiuization 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 C. 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. loivianum 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 gelatinizatiou 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 gelatiuization 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 mimites; 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 lamellte 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 C. 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. CYMBIDIUM CALANTHE. 769 The hilum and lamella; 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. eburneo-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. C. vestita var. rubro-oculata, Hort. (seed parent), C. regnicri (C. vestita var. regnicri var. williamsii) (pollen parent), and C. try an (hybrid). The specimens were obtained from James Veitch and Sons, London, England. 45. STARCHES OF CALANTHE ROSEA, C. VESTITA VAR. RUBKO-OCULATA, AND C. VEITCHII. CALANTHE ROSEA (SEED PARENT). (Charts D 619 to D 626.) HISTOLOGIC PROPERTIES.* 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 -i 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 ; pyriform 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 regiou 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 gelatiuization. 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, C. regnieri having the greatest number. 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 he due to partial gelatinization, but as the margin is usually wavy and sometimes oven scalloped it might he due to different densities caused by these elevations. The Calanthe vestita var. rubro-oculata, is quite normal in appearance, the 0. bri/an 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. regnicri 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. I'citchii, 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 lamellce 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 heterogcneously 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, lamellae 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/i, to the larger which are 38 by 36/x; commonly about 2-i to 22fj, 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. POLABISCOPIC 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 axe 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 verv light to light with rare moderate reddish violet, inost 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 grain* 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 caps'iiles 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 froyi 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 -15 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 SO 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 lamellae are not visible. A nar- row refractive band is slowly formed about the margin of the grain and recedes before the advance of gelatiuiza- tion from the margin. The material of the grain usually assumes a pitted appearance before gelatinization begins, and gelatinizatiou 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 d'istal 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 enmpletely 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 gelatinizatiou occurs in about 7 per cent of the entire number ol' grains and 64 per cent of the total starch in 5 minutes; in about 6-1 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 GO 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 gelatiuization 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 pyroyallic 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 GO minutes. (Chart D 621.) The reaction with nitric acid begins immediately. Complete gelatinizatiou 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 about 59 per cent of the grains and 95 per cent of the total starch in 60 minutes. (Chart D622.) 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 Injdrochloric 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 D624.) 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. ment with the reagent. Lamellae also become more dis- tinct in some grains. Gelatinization begins in the in- terior of the grain, in man}' at the hilum or some point corresponding to it, and delicate branching fissures pro- ceed from this point fauwise 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. Gelatinizatiou 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 019 to D 626.) HISTOLOQIC PROPERTIES ( See Foot-note, page "GO ) . 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 mpre 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. Earely 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/u,, to the larger, which are 40 by 28/A in length and breadth. The common size is about 22 by 18/x in length and breadth. POLARISCOPIC PROPERTIES. 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 LugoPs 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 lamella? 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 lamella 3 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 lamella? resist gelatinization in many grains until the temperature of 72 to 74 C., mean 73 C., is reached, as above stated. The gelatinized grains arc 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 PROPERTIES 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 lamellte 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 6'. 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 pyrocjallic 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. .(CImrt D 622.) The reaction begins immediately; a few grains are gelatinized in 15 minutes; the majority in 1 minute; nearly all in iy 2 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 lamellfe 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 lamellae 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 !)!) 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 exteuds 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 pnurss 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 arc much more resistant, show much less distortion (practically none), and there is very little disintegration, much less than in G. rosea. The reaction with polasxium 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 grain* 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 lamella? 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- tiou is complete, but in not so many as in C. rosea. The gelatinized grains are larger than in C. vcstila var. rubro-oculata, and have thicker capsules and retain mure of the form of the untreated grain. The reaction with sodium salicylate begins imme- diately. Complete gelatiuization 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. rosra, 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- tiuized ; 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 gelatinizatiou 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 PBOPEUTIES ( See Foot-note, page 709 ) . 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. reslitu 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. vestita var. rubro-oculu/n. 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 C. vestita var. rul/ro-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 undemoustrable 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. vcslita 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 C. rosea, but many more than in C. rcsli/a var. rubro-oculata, since such grains were not observed in C. rexfita 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 lamella; 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 lamellte 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 Gp., to the larger which are 36 by 24/t, com- monly 21 by 16/x, in length and breadth. In size and proportion the grains are closer to C. vestita var. rubro- oculata. POLARISCOPIC PROPERTIES. 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. vcslila 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. veslita 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. rcstita 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 G. vestita var. rubro-oculata. In degree of polarization, character of the figure, and appearance with selenite the grains of C. 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 C. 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 C. vestita var. rubro-oculata; the solution becomes a deep bluish-green, a little deeper and bluer than in C. rot'-ca, 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 C. 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. ri-filita var. rubro-oculata. Qualitatively and quantita- tively the reaction with iodine is slightly closer to C. rosea than to C. 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 ('. rcstita var. rubro-ociilafa. 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 SO 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 C. vestita var. rubro-ocu- lata, becomes very distinct, and a bubble may be found there, but in other grains it is not visible. The lamella? 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 C. 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 uugelatinized 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 hilurn, 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 C. 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 C. 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 D624.) Gelatinization begins and proceeds about as in both parents, the resemblance being much closer to that of C. 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 C. 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 strife 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 C. rosea. In this reaction the grains of C. veitchii are slightly closer, qualitatively, to C. ves- tita var. rubro-oculata than to C. 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- tinizatiou begins at the distal margin, as in C. vcstita 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 CALANTHE VESTITA VAR. RDBRO- OCULATA, C. REGNIERI, AND C. BRYAN. C. vestita var. rubro-oculata (seed parent) is de- scribed on pages 772 to 775. STARCH OF C. REGNIERI (POLLEN PARENT). (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 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 defined as in C. rcstita var. rubro- oculata. The surface of the grain is generally irregu- ];ir, much more irregular than in C. restita var. rubro- vi'iilii-ta. In addition to the irregularities found in C. vestita var. rubro-oculata may be 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 be 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 C. 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 lain dice are not usually demonstrable, much less frequently than in C. vcstita 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. rcstita' var. rubro-oculata. In the main body of most of the grains no lamellse 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-oculata. Since the lamella? can not be counted throughout the grain, no number can be stated. The size varies from the smaller grains, which are 10 by 6^., to the larger, which are 36 by 34/t in length and breadth, commonly about 24 'by 23/u 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. resfita 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 oculafa. 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-oculat-a (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 f. vestita var. rubro-oculat'a. 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-oculat'a; 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. vestita 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 lamellae, 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 capsiile, 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 9!) 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. Lamellse also are not seen. A much smaller refractive band than in C. veslita 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. vesttfa 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 lamellse 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- oculafa. 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 lamella} 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 C. 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 these fissures in both types of grains is much narrower than that found in C. vestita 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 lamellae 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 G. 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. Gelatiuization 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 BUTAN (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 3 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; renifonn; 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. regnfari. 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 cres- 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 lamella 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. Rarely a few lamella? may be distinct near the hilum, not quite so frequently as in C. vestita var. rubro-oculata, but more frequently than in C. regn icri. 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 lamella 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 given. The size varies from the smaller, which are 7 by 6/t, to the larger, which are 48 by 24/j. in length and breadth; commonly about 30 by 22/x 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. POLABISCOPIC 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 OF 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. vestila 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 03) ; 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 C. regnieri. The temperature of gelatinization of C. bryan is much closer to C. regnieri than to C. veslita 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. lu this reac- tion the grains of G. bryan show a closer relationship qualitatively to those of C. vestita var. rubro-oculata than to C. regnieri. The reaction with chromic acid hegius immediately. Complete gelatinizatiou 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 -15 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 -15 minutes; in about 99 per cent of the grains and over 99 per cent of the total starch in GO minutes. (Chart D Gv!8.) In those grains in which the hilum and lamella; 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. vest'ita var. rubro-oculata, and remains after the rest of the grain has gelatinized, but differs from C. vest-Ota var. rubra-oculala 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 gelatiuization 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 33 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. veslila var. rubro-oculata; but this was not observed in C. regnieri. During gelatiuization, 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-o-i-ulata; about as in C. regnieri. This marginal layer is gelatinized with somewhat more distortion than in C. rest Ha. var. rubro-oculata, but with less distortion and more completely than in C. reyuii'ri. The gelatinized grains are swollen and much distorted, the latter more than in (.'. veslila 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 C. regnieri. In this reaction the grains of C'. bryan are qualitatively slightly closer to. C. vestita var. rubro-oculata, than to C. regnieri, The reaction with sulphuric acid begins immediately. Complete gelatiuization 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 gelatinizatiou 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.) Gelatiuization 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 gelatinizatiou sometimes begins at the margin, often the corners limiting the distal end if the grain is somewhat triangular, accom- panied by disteution 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 gelatiuization of the grains, yet the number of slightly or practically not 784 DATA OP PROPERTIES OF STARCHES OF 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. bryati 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 G. 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 laniells 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 C. 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 Macfarlane, 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 9 = 3, 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 TpOMffiA COCCINEA, I. QUAMOCLIT, AND I. SLOTERI. (Platea 25 to 29, 6ga. 145 to 177. Tables J, 1 to 10; and I, 1 and Summaries. Chart F 1.) GENERAL DESCRIPTIONS. Ipomcca coccinea Linn. (Quamoclit coccinea Mcench.) (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 as 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; caipsules globose, 6 to 7 mm. high. Distribution: Type locality: St. Domingo. Circumtropieal. In America north to Florida, Texas, and Arizona. Extended as an escape from cultivation to Pennsylvania, Ohio, Missouri, and Arkansas." Ipomtxa 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: Circumtropieal and extended by cultiva- tion and as an escape through the southern United States, north to Virginia and Kansas." With Ipomcra sloteri Macfarlane (hybrid), the vine is more vigorous than that of either parent; stem climbing branching, several meters long; loaf 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, apprcssccl to the tips with subulate iufraterminal awns smaller than in /. cocciitca: 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 -1 mature. ORIGIN OF I. SLOTEEI. A hybrid of /. coccinca 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; lluwi-ra 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, 1 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 Ipomoeas, 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 ahade 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 Iponura 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 Oenotlicra 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 muUifida Eaf ., 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, Eaf. 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, (lowers handsome, large purple, tube clavate, limb Hat stellate pentagone, stamens exserted. Seen alive in gardens, where sometimes spontaneous. The Q. pinnata Kaf. above is certainly Ipomcea quamoclit Linn, the only pinnate leaved Quamoclit known by him at the time." It should be noted that Xieuwlaud erroneously states that the color of the flower of I. sloteri is the same as that of /. coccinea. COMPARISONS OF THE MACROSCOPIC CHARACTERS. COTYLEDONS. The cotyledons of I. coccinea, I. quamoclit, and 7. 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 I. 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. coccinca 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 7. coccinea, but the apices are less acute than those of 7. quamoclit. ROOTS. The primary root of 7. 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 7. 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 7. coccinca than to the other parent. The stems are in all cases flattened, one diameter being about half that of the other. The diameters of the stem for 7. coccinea are 5 by 3.5 mm.; for 7. quamoclit 1.3 by 0.9 mm.; for 7. 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 mor,e 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. I. 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 I. coccinea and /. 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 7. 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. FLOWER. Flowers are borne in dichasial cymes : In 7. coccinea, 7-flowered ; in 7. quamoclit, I- to 2-flowered ; and in the hybrid, 2- to 5-flowered. The peduncle in 7. coccinea is thicker than the pedicle, much 'thinner in I. 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 antheis 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. /. sloteri: 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 vennillion-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 interrnediateness in the shape of the corolla limb, in the shape of the sepals, and in the color of the corolla and stamens. FRUIT. The fruit is a capsule, many of which mature on one flower stalk in 7. cuccinea; 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. COHPABISONS OF THE MICROSCOPIC CHARACTERS. 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," pa^ 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 slornata of cotyledons. Upper epidermis: /. coccinea: Cell walls wavy; cells 83.5 by 48jj; 1 gland in 5 fields; size of glands 3Su; 6.6 stomata in a field; size of stomata 38/j. /. quamoclit: Cell walls not so wavy as in I. coccinea; cells 74.5 by 49. 5/j; 1 gland in 10 fields; size of glands 34.5ft; 9.4 stomata in a field; size of stomata 33.5u. I. sloteri: Cell walls between the parents in waviness; cells 95.5 by 61. SM; 1 gland in 8 fields; size of glands 40.5jj; 5.7 stomata in a field; size of stomata 49/i- Lower epidermis: /. coccinea: Cell walls not as wavy as in I. quamoclit; cells 77.5 by 36/x; 1 gland in 4 fields; size of glands 35u; 15.8 stomata in a field; size of stomata 34.2/j. /. quamoclit: Cell walls very wavy; cells 69 by 36^; 2 glands in 1 field; size of glands 30.5ju; 13.7 stomata in a field; size of stomata 33.8/1. I. sloteri: Cell walls between the parents in waviness; cells 92 by 50.5;*; 1 gland in 2 fields; size of glands 39M; 7.4 stomata in a field; size of stomata 47.5^. 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 OF 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. sloteri. Cork cells 39.5 by 18 32.5 by 18 57.5 by 25 29 by 11 43 by IS 61 by 39.5 47 by 36 58 by 29 79 by 40 There may be present in a section of the cortex in /. coccinea 3 to 4 sclerenchymatous patches. Such patches are not seen iu I. 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 I. coccinea; sometimes in twos in /. quamoclit; and often in twos and threes in the hybrid, but not so much grouping as in /. coccinea, yet more than in I. quamoclit. The largest vasa in /. coccinea are in a zone a short distance interior to the outer layer of wood ; iu /. quamo- clit at the exterior of the wood; and iu the hybrid in a zone that is nearer the exterior than in I. coccinea, but nearer the interior than in 7. quamoclit, that is, in a mid-intermediate position. The diameters of the pitted vessels are: 7. coccinea 104.5/t, 7. quamoclit 75.5/i, 7. sloteri 97/i. The diameters of largest pitted vessels are: 7. coccinea 169/t, 7. quamo- clit 126/t, 7. 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 7. coccinea, yet more distinct than in 7. quamoclit. The width in the hybrid is intermediate. No pith is present, a tetrarch protoxylern 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 ^vidth than in either parent. The widths of the cells of the epidermis are : 7. coc- cinea 29/i, 7. quamoclit 22/i, I. sloteri 43ft,. 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/t, 7. quamoclit 18 by 7.2/t, 7. sloteri 40 by 15/i. 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 endoderrnal cells are : 7. coccinea 54 by 22/i, 7. quamoclit 50 by 11/t, 7. sloteri 90 by 36/i. The outermost layer of pliloern 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 hybrid 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/i. 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/i, in 7. sloteri 216/t. 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. MATURE 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 13 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, papilla?, and marginal cells at the base are shown in Table J 5. TABLE J 5. 7. coccinea: Average number of stomata in a field 15, average number of glands in a field 1 in 3, diameter of glands 43^, cell walls straight, hairs absent, length of hair papilla? along veins 39ju, protrusion of marginal cells 22ft, length of cells 00.2/j, width 34 AH. I. 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^, stiff, length of hair papillae along veins 17^i, length of cells 55. 9n, width 34.4ju. 7. sloteri: Average number of stomata in a field 12, average number of glands in a field 1, diameter of glands 52/j, cell-walls inter- mediate in character between those of parents, length of hairs 538|U, less numerous and less stiff, length of hair papillae along veins 30/j, protrusion of marginal cells 15/a, length of cells 64.5/j, width 34.4^. The stomafa 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, wavincss of the cell walls, length of the papillaa 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. -Stoina/a, glands, hairs, and cells of epidermis. Upper, near the apex: 7. coccinea: Avc-ra^c Dumber of stomata in field 11; average number of glands 1 in 2 fields; diameter of glands 34^; hairs absent; length of hair papillae along veins 13.u; length of cells 55.9/j; width of cells 30.1/u. /. qnatniK'lit: Average number of stomata in a field 8, average number of glands 2, diameter of glands 30/u, length of hnirM IK'i/j. length of hair papilla; along veins 13/j, length of cells 00.2/i, width of cells 30.1/j. /. sloteri: Average number of stomata in a field 10, average num- ber of glands 4 in 5 fields, diameter of glands 43;u, length of hairs 353/i, length of hair papillae along veins 21. 5^, length of cells 60.2ju, width of cells 38.7/j. Lower, at the base: /. coccinea: Average number ol stomata in a field 26, average number of glands 1, diameter of glands 34.4^, length of cells 64.5/i, width of cells 3S.7,u. 7. quamoclit: Average number of stomata in a field 33, average number of glands 1 in 3 fields, diameter of glands SO.lji, length of cells 51. On, width of cells 30. IM- 7. sloteri: Average number of stomata in a field 19, average number of glands 1 in 2 fields, diameter of glands 47 .3p, length of cells 77.4/i, width of cells 38.7/j. 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. -Slomata, 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 43p; length of cells 60.3ju; width of cells 21.5fi. 7. quamoclit: Average number of stomata in a field 34; average num- ber of glands 5 in 4 fields; diameter of glands 34^; length of cells 55.9ji; width of cells 25.8n. 7. sloteri: Average number of stomata in a field 18; average number of glands 1 in 2 fields; diameter of glands 39^; length of cells 81.7ju; width of cells 34.4ju. 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 7. quamoclit; and between the extremes of the parents in the hybrid. The angle between the two ridges is 60 in 7. coccinea, 130 in 7. 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 J 8.) TABLE J 8. Angles, outlines, layers, cells, rasa, and epidermis of median point of petiole. I. coccinea: Angle between the two ridges 60; outline rounded; cortex layers 5; diameter of cortex cells 56ju; of largest vasa 47j<; depth of epidermis 30>i. 7. quamoclit: Angle between the two ridges 130; outline angular; cortex layers 3 to 4; diameter of cortex cells 65/a; largest vasa 39^; depth of epidermis 26/i. 7. ilotcri: Angle between the two ridges 75; outline intermediate; cortex layers 4 to 5; diameter of cortex cells 69ju; 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 22jj; glands 1 ; diameter of glands 34^i; length of multicellular protuberances 144/i. /. quamoclit: Cells 112 by 30M; glands 1; diameter of glands 34/j; length of multicellular protuberances 101/i- /. sloteri: Cells 82 by 34ji; glands 2; diameter of glands 52/j; length of multicellular protuberances 304^. In the hybrid, the number of glands is greater, the glands are larger, and the multicellular protuberances are larger, than in either parcul. (Plate 28, figs. 169, 170, and 171.) FLOWER. 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 cither parent. (Plate 29, figs. 172, 173, and 174.) The sizes of cells of upper epidermis of the corolla are for I. coccinea 25 by 17/*, I. quamoclit 22 by 17^, I. sloteri 29 by 22/i. 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 I. coc- cinea. Large intercellular spaces are also present; these are not as large as those of I. quamoclit. The lower epidermal cells of /. 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 I. quamoclit are larger, with very wavy and slightly thicker walls, and with more thickening at the angles than in I. 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 wavincss 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 I. coccinea; thick and wavy in I. quamoclit; and intermediate in thickness and waviuess 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 ll/*; 7. quamoclit 58 by lip.; I. 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 7. 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/i, 7. quamoclit 408. 5/t, I. sloteri 275.2/t. COMPARATIVE SUMMARY OF THE CHARACTERS OF THE HYBRID I. SLOTEHI 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 ccrk 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 2 , 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 2 ; 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 3 ; waviuess of lower epidermal cell walls ; number of glands on lower epidermis 2 ; 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 2 ; the number of crystal cells in intraxylary phloem in the transverse section of the stem ; the number of stomata 2 , the number of glands 2 , 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 2 ; the length of papillae along the margin 2 , 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 2 ; the outline and the number of cortex layers in the transverse section of the petiole ; the length of the epidermal cells 2 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 2 ; extensiveness of root system 2 ; diameter of stem 2 ; growth of stem 2 ; length of branches 2 ; num- ber of leaves 3 ; width of lamina 2 ; firmness of texture of lamina 2 = 3; duration of green leaves 2 = 3 ; re- sistance to insects 2 = 3; length of flower-stalk 2 ; length of corolla tube 3 ; diameter of corolla limb 2 = 3; diameter of corolla tube opening 3 ; length of filaments 2 = 3; width of seeds 2 ; length of upper epidermal cells 2 and width of upper epidermal cells 3 of the cotyledons ; size of glands 2 , and size of stomata 2 of the upper epi- dermis of the cotyledons ; length of lower epidermal cells 2 , width of lower epidermal cells 2 = 3, size of lower epidermal glands 2 , and size of lower epidermal stomata 2 of the cotyledons; length of cork cells 2 ; width of cork cells 2 = 3; length of cork cambial cells 3 ; width of cork cambial cells 3 ; length of cortex cells 3 ; width of cortex cells 2 on the transverse section of the root; width of epidermal cells 2 ; number of cork layers 2 = 3; length of cork cambial cells 2 ; width of cork cambial cells 2 = 3; length of endodermal cells 2 ; width of endodermal cells 2 ; number of chambered crys- tal cells 2 , greater development of wood 2 , diameter of largest vessels 2 in the transverse section of the stem ; diameter of glands 2 , length of hairs 3 , and length of cells 2 of the upper epidermis of the leaf at the base ; width of cells 2 = 3; diameter of glands 2 , length of hairs 3 , length of papillae along veins 2 = 3 of the upper epidermis of the leaf at the apex; diameter of glands 2 and length of cells 2 of the lower epidermis of the leaf at the base ; the length of cells 2 , the width of cells 2 , 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 2 on the transverse section of the petiole ; the width of the cells 3 , the number of glands 2 = 3, the diameter of glands 2 = 3, and the length of the multi- cellular protuberances 2 of the epidermis at the base of the petiole ; the length of the upper epidermal cells 2 , and the width of the upper epidermal cells 2 = 3, and the size of the lower epidermal cells of the corolla limb ; the length of the outer cells 2 , and the width of the outer cells 2 = 3 of the corolla tube. (6) Lower than in either parent: Number of seeds in a capsule 3 ; proportion of seeds that germinate 2 = 3; number of stomata on the upper epidermis of the coty- ledons 2 ; number of stomata on the lower epidermis of the cotyledons 3 ; number of protoxylem patches 2 in the transverse section of the stem ; number of stomata 2 on the lower epidermis of the leaf at the base ; number of stomata 2 , and number of glands 2 , on the lower epi- dermis of the leaf at the apex. TABLE J 10. 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 . ... 1 8 9 1 3 4 2 2 18 31 49 16 45 til 2 6 8 2. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF L/ELIA PUEPURATA, CATTLEYA MOSSIJE, AND LJELIO-CATTLJEYA CANHAMIANA. (Plate 30, figs. 178 to 183. Tables J, 11 to 20; and I, 2 and Summaries. Chart F 2.) GENERAL DESCRIPTIONS. Data for these descriptions were obtained from Veitch (Manual of Orchidaceous Plants, I, 22, 180), Engler and Prantl (Die Naturlichen Pflanzen-familien, IT, Th. 6, 146, 147), Lindley (Botanical Masazine, T. 3669), and Sander (Orchid Guide, 98, 24, 100). Lcelia ]iuri>ur/ila. Lindl. and Paxt. (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 mossiw Hook. (G. mossiw Parker) (Pollen Parent). Stems oval, slightly compressed. Pseudobulbs surrounded by a mcmbranaccous 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 Lselia parent. COMPAEISONS 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. PSEUDOBtTLBS. 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. mossia;: 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. mossiw 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. mossiw, 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. mossia! and the hybrid each 3. The pedicel is shorter in L. purpurata than in C. mossia! , 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. mossia;: 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. mossiw 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 parent. (Table J 13.) 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. mossice: 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. mossics: 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. COMPAEISONS OF THE MICROSCOPIC CHARACTERS. BOOTS. 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 pseudobulb. L. purpurata: Depth 42.5ji; width 33. 5u. C. mossics: Depth 30.9^; width 31.3^. L.-C. canhamiana: Depth 41^; width 20. 2^. The outer face of the epidermal cells is provided with a very thick cuticle which is of the same depth (28.8/j.) in both parents, but much deeper in the hybrid (39.6/*) 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 walls of first layer of cells beneath the epidermis. L. purpurata: Depth 108.4^; width 38.9/1 ; thickness of walls 10.8 to 14.4^1. C. mosaics: Depth i0.7u; width 36fi; thickness of walls 3.6^. L.-C. canhamiana: Depth 70.6^; width 2M; 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 cither parent and between the two in width, though much nearer C. mossice. (Table J 17.) TABLE J 17. L. purpurata. C. mossiae. L.-C. canhamiana. Length. Width. Length. Width. Length. Width. M M M M M M Size of cells of upper epidermis : At apex 65.5 43.9 54 33.5 57.9 38.2 At middle .... 53.3 32.8 51.8 31.7 47.9 31 At base 47.2 36 41.2 32.4 43.2 29.2 Average for en- tire leaf .... 55.4 37.4 49.3 32.4 49.7 33.1 Size of cells of lower epidermis: At apex 4S.6 33.1 40.3 27.7 42.5 29.2 At middle. . . . 39.2 27 38.9 26.6 34.9 25.2 At base 37.4 29.9 37.S 21.2 35.6 24.1 Average for en- tire leaf .... 41.8 29.9 38.9 25.2 37.8 26.3 Stomata are less numerous in L. purpurata than in C. iossi(p, and more numerous in the hybrid than in cither parent. (Table J 18.) TABLE J 18. Number of sto/nata in a field on lower epidermis. L. purpurata: At apex S; 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, 183,and 183). At the midrib, the upper epidermis i- composed of rectangular, rather thick-walled cells 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.mossiffi. J.-C. can- hamiana. Thickness of cells of upper epi- dermis at first main vein from midrib and at midrib: At first vein from midrib. . P 36 28 8 M 32.4 72 M 32.4 43 2 28 8 14 4 3. 6 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 44 to 210 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 234by226.8 216 by 210 Depth by sclerenchyma 864 43.2 43.2 54 64.8 43.2 Depth of xylem 144 126 72 Depths and width of cells oi upper epidermis and depth of cuticle: 36 32.4 32.4 Width of cells 46.8 43.2 39.6 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 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 29.9 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 : 360 306 234 126 54 61.2 Length and width of cells of upper epidermis at middle oi sepal: 91.4 88.5 111.9 Width 61.9 72 70.2 Length and width of cells ol lower epidermis at middle of sepal: 99.3 75.2 81.7 Width 65.4 58.3 63 * Proportion of phloem, L. purpurata, one-third; C. mossjcn, one- sixth; L.-C. canhamiana, one-fourth. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF PLANTS. 795 TABLE J 19. C L. pur- purata. ('. inossice. L.-C. ean- hamiuna. Length and width of cells of upper epidermis at middle of petal: M 83 5 M 107 3 M 104.4 Width 59 8 SO 79 2 Length and width of cells of lower epidermis at middle of petal: 94 7 104 4 115.5 Width 69 1 65 5 83.2 Length of papilla; of upper epidermal cells of middle 55 4 103 8 85.7 Length and width of cells of upper epidermis of middle lobe of labellum : Length 64.8 73.8 96.8 Width 46 4 61 6 GN.S Length of papillffi 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 00.4 92.9 Width 57.6 68.8 07.7 Length and width of cells of upper epidermis at proximal part of labellum: 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. inossice 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. mossiai is deeper than that of I,, iniri/iirata, but that of the liylr'ul 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. purpuraia, both being of greater depth than in C. mossier. (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. mossiai 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. pur/uiniin 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. mossiai and smaller in the hybrid than in cither 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 jinrcnts. 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. mossier, 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. purpurnln, and slijrhtly wider than deep in ('. 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 mcsophyll, composed of large, rounded, thin- walled cells. They contain green chloroplasts and store mucilage and starch. Embedded in the palisade tissue are strands of sclercnchymatous 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. cun/iimiiiiiia 3 to 4 strands, 54.7^ in diameter. There is another row of sclerenchymatous strands embedded in tho spongy inesophyll along the ?',/,/ epi- dermis. These are more numerous in L. purpurata than in C. mossice. The number in the hybrid is between thos.? 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. mossirr 4.9 strands in a field, 55.1/n. 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 sclerenehymatous sheath on the lower side is not so well developed. 796 MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS. FLOWER-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 32fji) to cells over twice their size (54 by 68/t). 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 fiat in L. pur- purata; papillose in G. 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 cell sap in the mesophyll layer, which is darker in C. mossict' 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 1 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. mossia,'; and in the hybrid slightly less numerous than in L. purpurata, and shorter than in either parent. In L. purpurata 1 in 5 fields, 97.2/1 long; in C. mossice I in 32 fields, 75.6/t long; in L.-C. can- hamiana 1 in 6.3 fields, 68.4/4, 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/i. 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 cither 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 papilla? are much more elongated and narrower in C. mossice than in L. purpurata and the hybrid. The papilla 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 papilke are smaller in L. purpurata than in C. moss'uv. 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. mossiw and in the hybrid. The length is greater than that of either parent and the width greater than iu L. purpurata and almost as great as in C. mossiu;. (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. ntofixiir ; and in the hybrid, while the number is between those of the parents, it is much nearer L. purpurata than C. mossice. In L. pur- purata 1 in 4 fields; in C. mossice 1 in 17 fields; in L.-O. 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 stria? 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 SUMMAEY OF THE CHARACTERS OF THE HYBRID L^LIO-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 chunii'lur of roots, thickness of leaves, color of leaves, length of lubdlum. (i) Iitlcrnii'diu/i' : In the ridging of old pseudo- bulbs 9 ; length of leaves ; length of flower-stalk $ ; shape of lateral sepals; nectary at apex of sepals; diit'er- ence in length between lateral and dorsal sepals; length of lateral sepals 9 ; color of sepals; color of petals; length $ and width 3 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 = 3 of upper epidermal cells of the leaf at the apex ; length 3 of the upper epidermal cells of the leaf at the base ; while 3 of the lower epi- dermal cells of the leaf at the apex; width 3 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 3 , and the diameter of the sclerenchj-ma 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 3 , and the proportion of the phloem in the bundles on the trans- verse section of the flower-stalk ; the size of the papillae 3 on the upper epidermis of the sepal ; the length 3 , and width 9 , of the lower epidermal cells of the sepals ; the number of hairs 9 on the lower epidermis of the sepals 3 ; 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 papilla? 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 3 of the upper epidermal cells on the proximal part of the labellum. (5) Higher than in either parent: In the length of pedicles 3 ; width of the sepals 3 ; width of labellum 2 = 3; color of posterior face of the column 9 = 3; depth of cuticle 9 = 3 on the epidermal cells on the transverse section of the pseudobulb ; number of stomata at the apex 3 , at the middle 3 , and at the base 3 , on the lower epidermis of the leaf ; depth of cuticle 2 , 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 3 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 OF PLANTS. width 3 of the upper epidermal cells of the proximal part of the labellum. (6) Lower than in either pare n't: In the length of the pseudobulb S ; width of the pseudobulb S ; width of the epidermal cells S , and width of cells of the first layer beneath the epidermis $ 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 S , 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 9 , depth S , and width $ , of the midrib bundle 9 , 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 $ , depth of the first layer beneath the epidermis $ , and diameter of the lower sclerenchyma strands S , on the transverse section of the leaf at the first main vein; width of the epidermal cells S , width of the cortex S , length S , and width S , of the bundles on the transverse section of the flower-stalk ; number of stoniata S , on the upper epi- dermis of the sepals ; length of the hairs $ , 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 4 IS 30 48 4 14 18 2 23 3. MACROSCOPIC AND MICKOSCOPIC CHARACTERS OF CYMBIDIUM LOWIANUM, C. 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 Beichb. 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. Eacemes 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, llacemes 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, rellexed, 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. Kacemes 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 beiit 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 baud 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 2 . C. lowiauum C . eburneum C. eburneo- lowianum. Dimensions of leavea: Average length pre- ceding year cm. 64 3 cm. 37 9 cm. 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 Lengths of flower-stalk and average length of sheathing bracts: Length. 61 5 17 48 Average length Length of pedicels and number of flowers: Length of pedicels. . Number of flowers.. Length and width of dorsal sepal : 9 4.5 9 5 9 12.9 3.4 1 to 2 6 1 10.3 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.. . 1.6 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 Length and width of column: Length 3.2 3.5 3.8 4.2 3.4 4 Width 0.9 1 1 09 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 13. 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 0. 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 (J. eburneum, and m the hybrid are slightly longer than in cither parent and a little wider than in C. lowianum. (Table J 21.) The color of the lower (outer) surface of the sepals is an olive-green with very indistinct brownish lilies along the veins in C. lowianum; pale yellowish-green in C. eburneum; and a pale yellowish-browuish-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 (J. 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 0. lowianum than in C. eburneum and mid-intermediate in length and also very nearly so in width in the hybrid. (TaMe J 'JO.) The color of the petals is more yellowish and not as green as the sepals in C. lo/riuinnn, 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 J21.) 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. Kxtending 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 hi/brid, i eddish 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 C. eburneo-loivianum 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 iu G. 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 J21.) 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. lowianum. (Table J 21.) TABLE J 22. C. lowianum. C. eburneum. C. eburneo- lowianum. Width of velamen: Average width of /* 455 4 f 669 6 M 486 At widest part At narrowest part. . Width and depth of cells of epidermis: Width.... 792. 118.8 742 1,116. 223.2 659 792. 180. 81 4 Depth 68.4 92.5 104 4 Average width of cortex Thickness of sclerosed walls 1,166. 1,843. 7 2 to 9 1,151. 5 4 to 7 2 Width and depth of cells of endodermis: Width 34 2 31 7 34 ** Depth 21 6 28 8 25 2 The central vascular cylinder is composed of a cen- tral zone of pith from which radiate xyleni 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/t, in C. eburneum 57.6/i, in C. eburneo-lowianum 68.4/1. 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 ... ... M 43 by 23.8 II 47.5 by 24 It 58.3 by 30.1 At middle 38.5 by 21.5 47.5 by 26 43.5 by 21.5 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: 34 by 21 5 47 by 17 39 by 19 At middle 34 by 16 38.5 by 18 45.5 by 16 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 stomata on lower epidermis in a field. C.lowianum. C.eburncum. C. eburneo- lowianurn. At apex 17 21 20 At middle 31 24 22 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 0. 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. loivianum than in C. eburneum and in the hybrid, though between the two, it is nearer the depth of C. lowianum. (Table J 25.) 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. loivianum. (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 Ji 28 21.5 56 M 30.1 15 68 8 V 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 bundle 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 epidermia 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. loivir anurn. 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 an; 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. Running 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 V- 4 51 6 ^ 6 64 5 P 4 43 Width 51.6 43 43 Beneath lower epider- mis: Number in a field . . . Depth . 4 43 7 51 6 5 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.) FLOWER. 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 OF PLANTS. tween the parents in width, though very much nearer C. eburncum. (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. eburncum. 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 labcllum, 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 papillae 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. Imrinn inn and the brownish red of the hybrid are due to the epidermal papilla? 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 labcllum 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 J27.) 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 93 6 M 88 9 M 83 1 Width RA ft 61 9 Average length and width of cells of lower epidermis at middle of dorsal sepal: 71 6 65 1 69 5 Width Length and width of cells of upper epider- mis at middle of petal : 56.1 91 8 47.9 86 4 56.5 89 3 Width Length and width of cells of lower epider- mis at middle of petal : 51.1 84 9 61.2 72 7 62.6 85 3 Width 51 8 53 6 51 8 Lengths of papillse 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 81 3 Width 64 1 63 57 2 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 papillse of upper epidermis at la- teral lobe of label! um . Lengths and widths of cells of lower epider- mis of lateral lobe of labellum : 527.4 113 7 232.6 79.9 429.5 101.5 \\idth 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 W idth 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 cells 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 iu the upper epidermal cells and papillae. On the lower surface of the lateral lube 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 C. eburneum; and of varying size in the hybrid, somewhere near a mean between the tivo parents. There are short wide papilla? in the hybrid, but not as short and wide as in C. eburneum; and low narrow papilla;, 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.) COMPAKATIVE 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 .$ ; 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 but microscopi- cally more yellow chromoplasits are present and less red-violet sap. 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 = 3 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 Same as pollen parent 2 4 7 7 9 11 6 8 13 22 27 49 Highest 2 12 14 14 14 4. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF DENROBIUM FINDLAYANUM, D. MOBILE, 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 (Pflanzenreich, 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 Eeichb. 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 Lincll. (Pollen Parent). Steins 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 2.6 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 2.6 cm.; width 2.7 cm. D. cybde: 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- Inijanum 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. cybde: 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 I), 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 being 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: Average widthof velamen M 237.6 288 M 414 450 M 263.2 342 180 374.4 162 Depth and width of cells of epidermis: Depth 40 46.5 38 Width . ..... 22.6 24.6 24 274.6 263 256.5 Depths and widths of cells of endodermis: Depth 20.6 23.8 18.7 Width 20.9 25.2 22.7 Diameter of vascular cylin- der, number of protoxylem patches, and diameter of largest vasa: Diameter of vascular 622 918 666 Diameter of largest vasa Lengths of starch grains. . . Width and depth of cells of epidermis: Width 396 4.5 14.4 50.4 2.7 23.4 60.4 7.2 21.6 Depth 9.9 12.6 11.5 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 OF 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 stems 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 (1(3 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- enehyma, which on three sides surrounds the phlnnu. The phloem is a small patch of thin-walled cells just interior to the sclerenehyma. 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 sclerenehyma 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- enehyma 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.) TABLE J 33. Dimensions of sclerenehyma, phloem, xylem, and entire bundle. D. findlayanum. D. nobile. D. cybele. Depth. Width. Depth. Width. Depth. Width. Sclerenehyma .... Phloem Xylem .. M 43.9 40.3 145.8 230 M 110.9 51.1 115.2 119.9 M 05.9 40.7 217.8 324.4 M 133.2 61.2 154.4 154.4 A< 42.1 42.1 145.1 229.3 M 113.4 51.8 114.1 114.1 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/i for D. nobile, 38.5/x 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 I" M M M A" V of upper epider- mis at apex, mid- dle, and base of lamina: At apex 65.2 50.4 119.2 56.9 09. 1 40.7 At, middle. . . . 76.3 61.2 108 57.6 75.3 52.9 At base 72 54 114.1 46 81 46.8 Average eize . . 71.1 55.2 113.8 53.5 75.1 46.8 Lengths and widths of lower epider- mis at apex, mid- dle, and base of lamina: At apex 59.8 53.3 79.9 48.9 57.6 28.8 At middle. . . . 55.4 42.1 66.2 44.3 54.7 37.8 At base 58.3 38.5 68.8 33.1 64.4 27.9 Average size. . 57.8 44.6 71.C 42.1 58.9 31.5 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 35.) 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: 95 0.89 1.88 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 2.5 56 1.3 1.5 0.53 1.33 1.74 76 1 44 1.91 Number of stomata in a field on lower epidermis: 10 6 13.1 6.2 7.5 11.1 5.2 3.2 3.1 Average number 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. n A* M Depth of upper epidermal cells just above center of midrib. . . . 63 54 68.3 Depth of cells forming ridges 98.3 104 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 protoxylcm. 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 J 37> ) TABLE J 37. D. findlayanum. D. nobile. D. cybele. Depth. Width. Depth. Width. Depth. Width. Sclerenchyma .... M 36 46.8 162 244.8 M 198 64.8 216 216 A 81.7 47.5 153.4 232.6 M 223.2 70.6 230.4 230.4 M 28.8 34.2 122.4 185.4 A 154.8 45 168.1 168.1 Entire midrib 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 A 47.2 A" 44.3 V 45.4 Width 43.2 26 7 40 3 3. 6 to 5.4 5.4 to 7 2 3 6 to 4 5 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 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- D. nobile. D. cybele. anum. Length. Width. Length. Width. Length. Width. Length and width M M V ^ J" M of cells of lower epidermis of pe- tiole: Nearest lamina 62.3 45 72.4 44.6 73.8 42.5 At base 56.5 36.4 72.2 46 61.2 41.4 Length and width of cells of upper epidermis of pe- tiole: Nearest lamina 60.8 32 70.5 36.7 70.2 32 At base 70.9 36.4 121.7 31 92.5 31.3 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 Ofi 1 5 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. FLOWER. 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 chroxnoplasts 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 multiccllular 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.) TAULE J 41. D. find- layanum. D. nobile. C. cybele. Length and width of cells of lower epidermis of middle of lateral sepal : Length M 100.1 M 87.5 M 96 8 \Vidth 50 7 57 2 46 4 Length and width of cells of upper epidermis at middle of lateral sepal : 97 9 96 8 90 7 Width 61 2 54 52 6 Length and width of cells of lower epidermis of middle of lateral petal : 90 92 9 90 Width 63 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 58 3 46 8 Length and width of cells of outer (lower) epidermis of labellum: 75 7 66 2 70 5 Width 46 4 34 5 44 3 Length of haiis on outer epidermis 383 4 Length of multicellular hairs on upper epidermis over concave colored area of labellum Length of multiceDular hairs on 175.3 281 9 306.4 498 9 258.8 327 2 Length and width of cells of upper epidermis over reddish-violet apex: Length 72 61 9 77 Width 47 9 37 4 46 4 Length of multiccllular hairs on upper epidermis of labellum over reddish-violet apex 167 127 4 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 rini 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. nobilo. In the hybrid they are longer than in cither 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; (b) 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 ou 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 3 ', diameter of the internodes at the narrowest part S ; width of petiole S ; flowering period S ; waviness of mar- gin of petals; length 9 and width of labellum; depth of lak-llu'in; apex of laMlum; 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 S , of the epidermal cells, depth of cuticle, shape of hypo- dermal cells, comparative widths of sclerenchyma and xylem, and diameter of the largest vessels S , 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 S of the lower epidermal cells of the leaf at the base ; depth of the upper epidermal cells above the midrib S 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 S , 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 S , and color of the concave inner surface of the labellum ; length of hairs on the rim of the labellum S ', width of upper epidermal cells 9 , length of hairs S , number of hairs S , on the upper epidermis of the labellum at the apex. (5) Higher than cither parent: In the color of pedicels 9 = S ; color of sepals 3 ; color of petals S ; color of rim $ 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 base of the petiole on the lower epidermis ; num- !>IT of hn.irs 9 , at the top of the petiole on the upper epidermis ; number of hairs; 9 at the base of 'the 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 the 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 6 19 24 3 32 35 5. MACEOSCOPICAL AND MICROSCOPICAL CHARACTERS OF MlLTONIA VEXILLARIA, M. RCEZLII, 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, n, 104, 110, 118), Curtis (Botanical Magazine, tables 6037 and 6085), Gardeners' Chronicle, 1889, 203, 749), and Sander (Orchid Guide, 127, 127, 129). Mil Ionia ve.rillnria 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. Eacemes 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. Miltonm ra'zJii Nichols (PoUni I'nrriit). Pseudo- bulbs 1 to 2 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 green 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 PARENT AND HYBRID FSEUDOBULBS. PSEUDOBULBS. The pscudobulb in M. vexillaria is longer, wider, and thicker than in M. rcczlii. 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. rcczlii. The pseudo- bulbs in all three plants are light green and have a waxy covering. (Table J 43.) LEAF. The leaves of M. vexillaria are longer and broader and are of a paler green than in M. rcczlii. The leaves of the hybrid vary in length, some being as long as those of M. vexillaria, others as short as those of M. rcezlii, but the average length and width, though between the two parents, is much nearer M. rcezlii than M. vexillaria. (Table J 43.) TABLE J 43. M. vexil- laria. M. roezlii. VI. bleuana. Length, width, and thickness of pseudobulbs: cm. 4.7 2.6 1.2 30.4 3.1 13.2 4 2.0 1.2 2.7 1.1 2.9 1.4 5.4 5.3 1.8 0.9 0.35 cm. 4.3 1.8 9 22.2 1.3 13.7 3.9 3.4 1.1 3.6 1.1 3.3 1.3 4.2 3.8 0.4 1.2 0.45 cm. 5.1 2.7 1.16 22.5 1.9 23.2 2.0 2.6 1.2 2.7 1 2.9 1.4 4.2 4.1 0.95 0.9 0.4 Width Length and width of leaves of preceding year: Width Length and width of dorsal and lateral sepals: Length of dorsal sepal . . . Width of dorsal sepal.. . . Length of lateral sepal.. . Width of lateral sepal . . . Length and width of petals: Width Length, width, and cleft of labellum: Length and width of column of labellum: Width 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. roszlii, 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 If. vexillaria and M. rcczlii, 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. roezlii. B'oth dorsal and lateral sepals of M. vexillaria are shorter and the dorsal is slightly wider than those of M. roszlii, 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. rcvzlii 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. rcczlii and the hybrid. The petals are shorter and slightly broader in M. vexillaria than in M. rcczlii. 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 raid-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. ra'zlii 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 M. vexillaria. The Idbellum is much longer and wider in M. vexil- laria than in M. ra'zlii and the hybrid. The length in M. rcezlii and the hybrid is the same, but the width of the hybrid is slightly more. (Table J43.) All three are cleft at tlie 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. rcezlii, 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. rcezlii. The angles between the lobes at apex are: M. vexillaria, 45, M. rcezlii 135, M. bleuana 85. At the base of the cleft is an extremely small, pointed apex in M. vexillaria; long acuminate in M. rcezlii; and longer and more acuminate in the hybrid than in M. vexillaria, but shorter than in M. rcezlii. 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. ra'zlii; 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. rcezlii. It is the same length in the hybrid as in M. vexillaria, but in width mid-intermediate between the parents. (Table J 43.) COMPAEISONS OF THE MICROSCOPIC CHARACTERS OF THE PAEENTS AND HYBRID. PSEUDOBULB. 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. ra'zlii 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. rcezlii 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. rcezlii and the hybrid, it will be found that the length of the hybrid cells lies between those of the parents, but nearer to M. rcezlii, while the width is greater in the hybrid than in either parent. (Table J44.) Comparing all the cells, we find that the average length in the hybrid lies between those of the parents, but very much nearer M. rcezlii, 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. rcezlii. In length the hybrid is nearer to M. vexillaria, while in width it is nearer M. rcezlii. The outer wall is thicker in M. vexil- laria than in M . rcezlii, and in the hybrid, while between the parents, it is much nearer the thickness of M. vexil- laria than that of M. rcezlii. (Table J 44.) TABLE J 44. M. vexil- laria. M. rcezlii. M. bleuana. Length and width of long and narrow cells of epidermis of pseudobulbs: M 73 4 M 49 2 M 55 4 Width 47 5 34 5 41 4 Length and width of short and broad cells of epider- mis of pseudobulbs: 73.4 34 9 41.7 Width 47.5 41.4 52.2 Length and width of cells of epidermis of pseudobulbs: 73.4 42.5 47.5 Width 47.6 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 16.9 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. rcezlii. In the hybrid in length they are between the parents but much nearer M. rcezlii, 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 OP 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; at the middle, smaller than M. ra'zlii; and at the base, larger than M. rcezlii. 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 J 45. M. vexillaria. M. rcezlii. M. bleuana. Length. Width. Length. Width. Length. Width. Length and width of cells of upper epidermis of leaf : V- 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 f 68.4 68.7 60.1 65.4 54.7 52.9 48.9 52.2 M 32 31.3 28.8 30.7 19.8 19.1 24.1 21 A" 56.2 57.6 59.8 57.9 52.9 58.3 48.2 53.1 M 33.1 31.7 33.1 32.6 23 21.6 26.3 23.6 At middle .... At base Average for en- tire leaf .... Length and width of cells of lower epidermis of leaf: At apex 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. rcezlii, 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 22 1 in 14 1 in 17 M. bleuana 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. ra'zlii; 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. rcvzlii. The cells of the hybrid are, at the apex, between those of the length and width, but nearer M. rcr.zlii 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 eilher 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 slomata in a field on lower epidermis of leaf. M. vexil- laria. M. rcezlii. M. bleuana. 13.4 12 9.8 At middle 13.7 11.4 10.1 4 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 l-eel 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 ?n id- rib bundle which is larger and approaches an oval form in M. vexillaria, while in M. rcezlii 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. rc.rillaria than in M. rcezlii, and smaller in the hybrid than in either parent. (Table J 48.) 814 MACROSCOPIC 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. rcczlii. The cells in the hybrid are identical in depth with those of M. rcezlii, 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. rcezlii 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. rcezlii, 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 pun-nix 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. rcezlii, and papillose in the hybrid though the papilla? are not so long as in M. vexillaria. The cells are larger in M. vexillaria than in M. rcezlii, 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. rcezlii and the hybrid, especially in the latter in M. vexillaria 1 gland in 70 fields, in M. rcezlii I iii 5, in M. bleuana 1 in l 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 If. vexillaria over an area of 65 microscopic fields. They were longer than in M. rcezlii. They are more numerous in the hybrid than in cither parent, and are between the parents in length, being a little nearer M. vexillarva 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 hybrid are papillose. They are larger in M. vexillaria than in M. rcezlii. 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. rcczlii, 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 ioM. nczlii, 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 leug'th, 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. rcczlii 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. rcezlii, in which latter MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS. 815 TABLE J 48. M. vexil- laria. M. rcezlii. VI. bleuana. Thickness of leaves at midrib Depth and width of cells of upper epidermis at mid- rib angle: Depth C 1,065.6 309 M 601.2 28 8 V 716.4 37.1 Width 19.8 16.2 21.6 Depth of cells of first layer of aqueous tissue beneath upper epidermis Depth and width of midrib bundle: Depth 144 to 180 288 108 to 144 198 108 to 126 266.4 Width 218 180 194.4 Relative depth of xylem, phloem, and lower part of sheath of midrib bundle: 1764 122 4 183.6 64.8 396 54 Lower part of sheath. . . Depth and width of cells of lower aqueous tissue layer beneath lower epidermis: Depth 46.8 18.7 36 18.7 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 16.8 16.5 Depth and width of cells of upper epidermis: Depth 16.9 16.2 16.2 Width 32.4 28.4 29.9 Depth and width of cells of aqueous layer beneath up- per epidermis: Depth 34.9 48.9 33.8 Width 53.3 67.9 46.4 Depth and width of cells of lower epidermis: Depth 14.8 15.1 12.9 Width 19.4 18 17.3 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 190.8 288 198 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 50.4 52.6 Length and width of cells of upper epidermis of middle of lateral petal: 106.2 87.1 84.9 Width .... 70.6 57.6 69.4 Length of hairs of middle of lateral petal Length of hairs of upper epidermis of dorsal sepal. . Length and width of cells of lower epidermis of middle of lateral petal: 122.4 147.6 91.1 131 131 67 154.8 143.6 81.7 Width 60.8 62.6 66.9 TABLE 3 4t8. Continued. M. vexil- laria. M. razlii. M. bleuana. Length and width of cells of upper epidermis and length of papilla? at base of label- lum: M 69 5 M 92.2 M 67.3 Width . . . 61.9 60.1 44.6 Average length of papilla:- Lengths of hairs on upper epidermis of base of label- 111.6 100.8 77 105.5 79.2 163.4 Length and width of colls and length and number of hairs of upper epidermis at middle of one lobe of labellum: 78.8 69.5 69.7 Width of cells 60.5 55.6 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 35 fields in M. vexillaria, 1 in 20 fields in M. rcezlii, 1 in 2Vs 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 If. vexillaria 1 in 18 fields; in M. rcezlii 1 in 30 fields; and in the hybrid 1 in 6 fields. COMPARATIVE StJMMAKY 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 at 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 $ , color of leaves 3 ; number of leaves to one growth; shape of sepals; shape of petals; length of clul't 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 3 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 3 and width 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; mimber 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 $ , depth of the lower aque- ous tissue cells 3 , depth of the bundle 9 on the trans- verse section of the leaf at the first main vein ; papilla? 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 3 , and width 3 , 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 papilla? 3 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, intermediateness, excess, and deficit of development in relation to parent-stocks. Macroscopic. Microscopic. Total. Same as seed parent Same as pollen parent 8 6 1 2 5 8 10 11 9 9 31 40 4 15 19 1 24 25 G. MACROSCOPIC AND MICROSCOPIC CHARACTERS OF CYPRIPEDIUM SPICERIANDM, C. VILLOSDM,, C. LATHAMIANUM, AND C. LATIIAMIANUM INVERSDAT. (Plate 34, figs. 202 to 207. Tables J, 50 to 57; I, 6 and Summaries, Chart F 7.) GENERAL DESCRIPTIONS. Data for the following descriptions were obtained from Reicheubach (Gardeners' Chronicle, 1888, 106 ; and 1854, 135), Veitch (Manual of Orchidaceous Plants, n, 46, 54, 88), Sander (Orchid Guide, 44, 45, 51), Curtis MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS. 817 (Botanical Magazine, Table 6490), Engler (Pflauzcn- reich, iv, Th. 50, 73, 7G, 104; The Garden, 1890, 1GG; and Gartenflora, 1889). Cypripedium spicerianum Eeichb.f. (Seed Parent). Eoots 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. Cypripedium 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 white 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 j 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 C. 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 C. 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 C. 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 AND MICROSCOPIC CHARACTERS OF PLANTS. of C. lathamianuin 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.) TABLE J50. Length. Ratio. 4.4 2 : 5 C. villosum 21.0 4 : 6 C. lathamianum 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. FLOWER-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 G. 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. spiccr- ianum. C. vil- losum. C. lath- amianum. C. lath- amianum inversum. Length and width of leaves: Length cm. 10 3 cm. 27 6 cm. 05 4 cm. 20 7 Width 1 9 3 2 2 8 2 7 Length of youngest leaves inclosing flower-stalk . . 4 4 9 1 15 8 6 Length of flower-stalk . Length of bracts at base of ovary . . . 13.5 2.1 18.3 5 3 16.4 2 6 14.1 2 g Length of ovary of flower 3.9 5 5 4 g 6 2 Length and width of dorsal sepals: Length 3 7 6 1 4 4 5 3 Width.. . 4 2 3 5 4 5 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 (J. 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 (,'. 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 C. 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 streaks 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 Cypripcdieffi 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 OF PLANTS. 819 In boih hybrids the length is between those of the parents, though in C. lathamianum it is nearer C. 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 53.) In C 1 . 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 0. villosum more than does C. lalhamianum, but still being nearer C. spiceri- anum than C. villosum. The dorsal margin in C. spicerianum is crisped, the ventral margin wavy. In 6'. 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. villosum. 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 G. spicerianum is green, speckled with red-brown, with a midliue 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 C. 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 (J. 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. villosum 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 C. 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 invetBUm. Length and width of anterior sepal: 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: 4.1 6.8 5.7 6.2 Width 1.8 3 2 2.3 Length and width of labellum: 4.2 6 5 5.5 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 stamiuode 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 OF 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 G. lathamianum it is a greenish purple with a white margin, with long purple hairs and a green tubercle. In 0. lathamianum inversum it is purplish green, much more green than in C. latham- ianum, with long purple hairs and a small greenish tubercle. COMPARISONS OF THE MICROSCOPIC 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. la/luiiiiniiiiiiii than in C. spiceri- anum; and slightly thicker in C. tulliuiiiiunum inrersiini than in C. lat.liamianum. C. lathamianum inversum is therefore nearer C. villusum, and C. lathamianum nearer C. spicerianum. The difference between the two 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 G. 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 celts of the whole leaf is greater in C. spicerianum than in C. vil- losum. The cells of the hybrids are wider than in either 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. xjiiirriuinim 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 C. 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 loth hybrids than in either parent, although the number in C. lathamianum (7.G) 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 G. villosum, 1.4 in C. lathamianum, and 0.5 in C. lathamianum inversum. The average size of the lower epidermal cells for the whole 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 are 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. villusum, 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 invereum. Length and width of cells of upper epider- mis at apex of leaf: n 138 6 M 105 5 M M Width 117 84 6 93 2 inn i 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 1 <3A R Length and width of cells of upper epider- mis at base of leaf: Length. ... ... 114 1 150 1 157 Q 141 5 Width 61 9 85 3 106 5 98 3 Size of cells of upper epidermis for whole leaf: Length 144 9 133 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: Length 70.5 77.7 75 6 803 Width 56 1 50 7 55 1 54 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: Length 99.3 110.1 111.6 100.8 Width 54 7 65.1 66 2 67 3 Length and width of cells of lower epider- mis for entire leaf: Length ... ... 84.7 91.6 91.1 89.4 Width 56 57.8 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 and wax 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 34.2 864 25.2 28.8 47.5 178.5 27 363.6 28.8 29.9 36.7 369 22.3 229.7 16.9 30.9 41.4 362.5 24.1 501.1 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. Uttluimianum inrersum 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 J53.) 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 rylern above, and all surrounded by a fibrous sheath. The mid- rib bundle is much smaller in (7. spicerianum than in C. villosum. In both hybrids the depth of the bundle is between those of the parents, that of C. lath amianum inversum being almost exactly mid-intermediate between those of the parents; and that of C. lathamiannm 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 thick as C. villosum, but the two hybrids have a greater thickness than in either parent. FLOWEB-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. villosum. 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 pnrrnfx, though much nearer C. spicerianum than 0. 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. rillnsum. (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. rillositni 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, 3 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. lathainianum, 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 (7. 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 either parent. (Table J 54.) TABLE J 54. C. spicer- ianum. C. vil- losum. C. lath- amianum. C. lath- amianum inversum. Length and width of cella of epidermis of flower-stalk at top: Length M 95 M 123 S M 120.9 M 101 9 Width 42.8 52.9 58.3 60.5 Hairs at top of flower stalk: Length of pointed hairs, No. 1 Length of pointed 457.6 271 4 1534.7 532.4 591.6 Length of club- shaped hairs .... Length and width of cells of epidermis of flower-stalk at middle: 130.3 407.1 143.6 154.4 382.8 117 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 2SS 8 1216.2 683.8 GS3.S Length of club- shaped hairs Thickness of outt-r w;il!, depth, and width of cells of flower-stalk at middle: Thickness of outer wall 14.4 to 18 450.0 to 10.8 443.7 10.2 to If 424.5 I'.I.S to 25. 2 Depth 59.7 67.7 53.3 06.9 Width Width of cortex in a transverse section of flower-stalk 33. IS 252 47.9 510 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 0. 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 betivcen 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 both 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. latliamianum 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 0. villosum, and it is between the parents in linlli Injlirids, being exactly mid-intermediate in C. lathamianum and nearer C. spicerianum in C. lathami- iiiiinii inri'rsum. (Table J 5-i.) 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. FLOWEK. 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 cither parent. (Table J 55.) Multicellular hairs are present on the upper epidermis in C. spicerianum and the tivo 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 loth hybrids than in C. spicerianum 0.5 in C. spice rianum, none in 0. 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. lalhamianum 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. lathamianum, and 2 to 1 in C. lathamiui/iim 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. lalhamianum, 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. mttosiim. 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 chrojnoplasts 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- anum; 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 epidermis of the dorsal sepal at the base consists of longer and narrower cells in C. 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 0. villosum, and though the average length in both hi/brids is between those of the parents, it is much nearer C. spicerianum. Those of C. lathamianum inversum are much longer than those of C. lalhamianum. The club-shaped hairs also are shorter in C. spicerianum than in C. villosum. In C. lathamianum the average length is shorter than in cither parent. In C. lathami- anum inversum the average length, though between that of the parents, is much nearer C. spicerianum. The club- slmprd 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 pet-als 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 cither parent. (Table J 55.) A few hairs are present on the lower epidermis along the midrib. Sections of the upper epidermis of th e 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 ciflier 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 cither 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. latliiiiiiifiinim 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 C. 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. latliamianum 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 cither 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- lli-MII. C. lath- nniiuuum. 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 Width 65 9 59 7 73 4 7 7 Length on upper epi- dermisof dorsal sepal at middle point Length of hairs on lower epidermis of dorsal sepal along midrib: Length of pointed hairs 235.1 333 7 1 430 3 260.3 054 2 284.7 976 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 1119 323.6 108 7 Width 48 2 67 7 65 5 50 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 79 9 817.8 104 4 817.8 114 5 Width 53 3 57 6 57 9 60 5 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: Lonfth 450 101 5 1.100.6 105 1 428.7 112.3 405.8 113.7 Width 66 9 54 70.5 03.3 Length and width of cells of lower epider- mis at middle of lat- eral petal : Length Width 99.3 68 119.1 64.8 121.3 73.8 124.5 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: Length 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: 1,017.9 1,278.9 953.5 1,273.7 Length of cells of upper epidermis of label- lum at most anterior part along mid-line: 88.5 88.2 103.3 110.5 Width 57.9 50 56.1 59 TABLE J 55. Continued. C. spiccr- iamim. ( '. vil- losum. C. lath- umianum. C. lath- iiniianum inversum. Length of hairs on upper epidermis of labellum at most an- terior part along mid- M 779 5 M 612.5 It 602 M 748.2 Length and width of cells of lower epider- mis of labellum be- tween apex and most anterior part: 111.6 122.6 120.7 132.1 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: Length 114.8 99 121.7 137.1 Width 69.1 65.6 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 chnnnn- 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 0. 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 both hybrids than in either parent; but in width those of C. latliamianum are larger than those of either parent, while those of C. latliamianum 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. COMPARATIVE SUMMARY OF THE CHARACTERS OF THE HYBRID CYPRIPEDIUM LATHAMIANUM AND ITS PARENT-STOCKS. The hybrid was found to be : (1) The same or practically the same 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 S ', size of blotches at; 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 3 ; 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 labcllnm ; shape of staminode ; width of staminode $ ; color of staminode ; thickness of cell walls on the upper 1 epidermis of the leaf at the apex 9 ; length 9 , width $ , of the upper epidermal cells of the leaf at the apex ; length S , 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 $ , depth of the midrib bundle 3 , on the transverse section of the leaf at the midrib ; length of the epidermal cells at the top of the flower-stalk 3 ; number of hairs $ , length of the pointed hairs 9 , and color at the top of the flower-stalk ; the width 3 of the epidermal cells at the middle of the flower-stalk ; the kind of hairs present, number of hairs 3 , length of the pointed hairs 9 , length of the club-shaped hairs 3 , 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 3 , number of hairs 3 , 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 9 ; 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 3 ; length 3 , and width 3 , 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 3 , width 3 , of the lower epi- dermal cells at the base of the leaf ; depth of the lower epidermal cells 3 , width of the midrib bundle 3 , thick- ness of leaf! at the midrib 3 , on the transverse section of the leaf at the midrib ; width of the epidermal cells at the top of the flower-stalk 3 ; 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 3 , 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 3 ; length of the hairs 9 on the upper epi- dermis at the base of the dorsal sepal; length 9 , width 3 , of the lower epidermal cells at the base of the dorsal sepal ; length 3 , width 9 , of the upper epidermal cells at the middle of the petal ; length 3 , 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 3 ; width 3 , color 3 , of the upper 1 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 3 , depth of the upper epidermal cells 3 , depth of the lower cuticle 9 , 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 OP PLANTS. 827 TABLE J 56. Summary of characters of kijlirid-stock as regards sameness, interrnediateness, excess, and deficit of developm* id i/t relation to parent-stocks. Macro- scopic. Micro- scopic. Total. Same as seed parent 1 2 29 2 1 4 o 43 30 7 1 4 72 32 7 Same as pollen parent Same as both parents Intermediate Highest Lowest COMPARATIVE SUMMARY OF THE CHARACTERS OP THE HYBRID CYPRIPEDIUM LATHAMIANUH INVERSUM 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 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 loth 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. (1) 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 3 ; 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 3 ; shape of petals 3 ; crisping of dorsal margin of petals $ ; length of label- lum 9 ; color of the outer surface of labellnm 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 3 ; length of the lower epidermal cells $ , 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 3 ; kind of hairs present 3 , number of hairs 3 , length of pointed hairs 3 , 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 3 , 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 3 ; 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 3 , length of club-shaped hairs 3 , and color of hairs, on the lower epidermis at the base of the dorsal sepal ; width of the upper epidermal cells 3 , 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 3 , and color 3 , 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 3 ; color of the petals 9 ; width of the labellum 9 ; length 3 , 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 = 3 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 3, of the lower, 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 3 ; length 9 , width 3 , of the upper epidermal cells of the dorsal sepal at the midrib ; number of hairs 3 , length of hairs 3 , 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 3 , on the upper epidermis at the base of the dorsal sepal ; length 3 , 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 3 , 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 3, 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 3 ; color of the lower epidermis at the base of the labellum 3 . TABLE J 57. Summary of characters of hybrid-slock nx regards sameness, intermedialeness, excess, and deficit ,,f d, n //// /,/ in relation tn parent-stocks. Macro- scopic. Micro- scopic. Total. Same as seed parent 2 3 Same as pollen parent 2 1 Same as both parents 2 Intermediate 25 41 Highest 3 Lowest o Q (6) Lower than in either parent: In the number of stomata on the lower epidermis of the leaf at the apex 3 ; lumber of stomata on the lower epidermis of the leaf at he middle 9 ; depth of the upper cuticle 9 , depth of 828 MACROSCOPIC AND MICROSCOPIC CHARACTERS OP PLANTS. the lower cuticle $ , on the transverse section of the leaf at the midrib; length of the epidermal cells at the middle of the flower-stalk S ; length of the club-shaped hairs on the lower epidermis of the dorsal sepal at the midrib S ; width of the upper epidermal cells at the base of the labellum $ ; width of the lower epidermal cells at the base of the labellum $ . 7. MACEOSCOPIC AND MICROSCOPIC CHARACTERS OF CYPRIPEDIUM VILLOSUM., C. INSIONE MAULEI, AMD C. NITANS. (Plate 34, figs. 205, 206, and 207. Tables J, 58 to 02; I, 7 and . Summaries, Chart I 1 ' 8.) GENERAL DESCRIPTIONS. (For description of C. villosum (seed parent) see page 817.) Data for the following descriptions were obtained from. Veitch (Manual of Orchidaceous Plants, II, 33, 93), Reichenbach (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. C. 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 C. 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. COMPARISONS 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 niaulei, 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 l.S/* long in C. villosum, 15. 5/* in C. insigne maulei, and 18. 5/A 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 0. niten-s, 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. in-signe 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 C. 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 OF PLANTS. 829 is identical with that of C. villosum, but the width is greater than in cither 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 1 . nitons 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 5S. C. vil- losum. C. insignu maulfi. C. niteus. Size of leaves: cm. 27 6 cm. 25 3 cm. 209 Width 3 2 28 2.6 Length of purple-spotted area at 7 to 7 5 2 to 2 5 2 to 3 5 Length of youngest leaves incloa- 21 12.8 14.1 Length of bract at base of ovary. . 6.3 5 5 4.2 4 7 4.3 5.8 Length and width of dorsal sepal : 6.1 6 6.3 Width 3.5 3.2 4.4 Length and width of anterior sepal : 5.8 5.3 5.8 Width 2.5 2.2 2.8 Length and width of lateral petals: Length 6.8 5.8 7 Width 3 1.6 2.5 Length and width of labellum: 6 4.5 5.5 Width 3 2.5 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 C. insigne maulei the petals are all yellowish-brownish- greeu, 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 U. 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 stamiuode 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. COMPARISONS 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 C. insigne maulei than C. 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 C. 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 ii'kole 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 betit'een 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: Length M 105 5 M 104 M 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. . . 50.7 45 51.6 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 midrib 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 6'. 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 (7. nit ens. The pointed hairs are longer in C. villosum than iu C. insigne maulei, and in the hybrid between those of the parents in length, but nearer C. inxigne 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 JGO.) Beneath the epidermis is a zone of cortex, consisting of several layers of rounded, thin-walled, chloroplast- contaiuing 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 tin- hybrid, but much nearer C. insigne maulei. (Table J 60.) TABLE J 60. C. vil- losum. C. iiisigne maulei. C. nitens. Length and width of cells of upper epidermis at top of flower-stalk : Length A< 123 8 M 107 3 V lO'j 7 Width 52 9 42 8 45 7 Length of hairs at top of flower- stalk: Length of pointed hairs Length of club-shaped haira. . Length and width of cells of epi- dermis of middle of flower-stalk : Length 1,534.7 407.1 143 6 447.2 252.3 119 1 913.5 405.4 1141 Width 55 8 41 4 56 9 Number and length of hairs at middle of flower-stalk: Length of pointed hairs Length of club-shaped hairs. . Thickness, depth, and width of cells of outer epidermis of trans- verse section at middle of flower- stalk: Thickness of outer wall 1,216.2 450.6 9 to 10.S 558.6 379.3 14 4 to IS 63S.6 266.2 14 4 to IS Depth of cells 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 FLOWER. Sections of the upper epidermis of the dorsal sepals of the three plants were made at the mi-Jinn /mint 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 veiuing 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 OF 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 1 . 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 C. 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 chromoplasts. 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 iu 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 iii 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 dorsa.1 sepal consists of shorter and wider cells in C. 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, greeuish-yellowish- brown 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 C. 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 Jiybrid than in either parent. (Table J61.) 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 0. 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 ba-se '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 Jiairs 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 is found to be due to the same causes as in C. villosuin, 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. villosuin, 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 0. 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 (7. villosum is pale browuish-greenish- violet, with purple hairs, due to many cells being filled with lavender sap and yellow chrornoplasts, 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 ami 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 Idbellum 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, and 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 01. C, vil- losum. C. insigm maulei. C. Illl' lr- Length and width of cells of upper epidermis at middle of dorsal sepal : Length M 106 5 M 1 9 7 4 M 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 581.1 99 3 278.4 1116 473.3 I'M 5 Width 67 7 72 7 70 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 50 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 : - 1,106.6 105 1 332.3 113 464.6 15 6 Width 54 70 5 72 3 Length and width of cells of lower epidermis at middle of lateral petal : 119 1 101 7 101 Width 64 8 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 cella 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 PABENTS. 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 OF 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 3 ; color of petals ; length of labellum ; color of exterior of labellum; color of interior of labellimi; thickness of cell walls of the upper epidermis of the leaf at the apex ; length 2 , of the upper epidermal cells of the leaf at the middle ; length 3 , width $ , of the upper epidermal cells of the leaf at the base ; length of the lower epidermal cells of the leaf at the middle 2 ; number of stomata on the lower epidermis of the leaf at the middle 2 ; length 9 , widtli $ , of the lower epidermal cells, and color at the base of the leaf; thickness of the transverse section of the leaf at the midrib 2 ; widtli 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 3 , on the epidermis at the middle of the flower-stalk ; depth 2 , and width 2 of the epidermal cells, width of the cortex 3 , in the transverse section of the flower-stalk ; color of the dorsal sepal at the middle $ ; ratio of pointed to club-shaped hairs 2 , 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 base," color of the upper epidermis of the lateral petals at the middle $ ; color of the upper epidermis of the lateral petals at the base 2 ; color of the upper epi- dermis of the labellum at the base along the midline 3 . (5) Higher than in either parent: In the length of flower-stalk 9 ; length of ovary 2 ; length 2 , and width 2 of dorsal sepal ; width of the anterior sepal 2 ; length of the lateral petals 2 ; width of labellum 2 ; color of staminode 3 ; length 2 , and width 9 , of the lower epider- mal cells at the apex of the leaf ; depth of the lower epi- dermal cells 9 , depth 2 , 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 2 ; ratio of pointed to club-shaped hairs at the middle of the flower-stalk 2 = 3; length 3 , width 3 , of the upper epidermal cells of the dorsal sepal at the middle ; length 3 , of the upper epidermal cells of the dorsal sepal at the base ; length 3 , of the lower epidermal cells of the dorsal .sepal at the base ; length 3 , width 3 , of the upper epi- dermal cells at the middle of the lateral petals ; width 2 , of the lower epidermal cells at the middle of the lateral petals ; length of hairs 2 , at the base of the labellum along the midline ; length 3 , width 3 , of the upper epi- dermal cells at the most anterior part of the labellum along the midliue ; length 3 , width 3 , of the lower epi- dermal cells, and color of sap 3 , in these cells between the apex and the most anterior part of the labellum; length 3 , width 3 , 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 3 , width of leaves 3 ; length 3 , 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 3 , depth of upper epidermal cells 9 ; depth of lower cuticle 3 , widtli 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 3 ; length of the epidermal cells 3 , length of club-shaped hairs 3 at the middle of the flower-stalk ; length of pointed hairs on the lower epidermis of the dorsal sepal at the middle 3 ; epidermis of the labellum at the most anterior part 2 . TABLE J 02. Summary of characters of hybrid-stock as regards sameness, intermediatmess, excess, and deficit of development in relation to parent-stocks. Macro- scopic. Micro- scopic. Total. 4 5 9 1 4 5 7 7 15 29 44 8 24 32 12 14 16 cT