The best way to prepare this dry peat moss is to soak it in water and
wring as much water out of it as possible by squeezing with your hands.
Then mix it with half as much of the undampened peat. This will give you
approximately the right moisture coefficient. If stored in cans, the
bottom of the can must be punctured with a few holes about 1/4 of an
inch in diameter, well distributed on the bottom to act as a drain and
to admit some slight circulation of air. The same thing should be done
with the cover.
First, put down an even layer about 1-1/2 inches of this dampened moss,
then put in a layer of chestnuts or other nuts to be stratified, placed
evenly or well distributed but not touching each other. After the first
layer, carefully sift in more dampened moss about 1 inch thick and
repeat the process until either the can is full or all the seeds have
been stored. The last layer should be a 2-inch layer of peat moss before
the cover is placed on. Now the important thing about all this is to
place this can in a storage room of low temperature and yet it should
not freeze solid. But in a temperature of from 32 to 40 degrees is ideal
and preferably it should be on the ground floor so as to maintain the
moisture that is already stored in the seed and the moss.
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