1. As an average, a temperature of 15 degrees C was more nearly optimum for complete germination of wheat than higher temperatures, although there was but little difference between 10 degrees and 15 degrees. 2. High temperatures of 20 degrees and 30 degrees gave more rapid germination, but lower temperatures of 10 degrees and 15 degrees gave more nearly complete germination. 3. In general, a temperature of 30 degrees made the wheat kernel more susceptible to attack by molds. This temperature also gave more nearly optimum conditions for mold activity. 4. Worlds Champion wheat germinated very poorly at 30 degrees under ordinary conditions. An increase in germination with increased amounts of water at 30 degrees suggested that the water initiated chemical and physical changes making greater germination possible. 5. Wheats from Illinois, as well as those from other states, germinated best at temperatures of 10 degrees and 15 degrees. 6. Wheat showed wide adaptation to varying moisture conditions. 7. The spring and winter wheats tested exhibited the same general reactions to varying temperature and moisture conditions as winter wheats. 8. A moisture content of 50% of saturation gave good results with all wheat varieties studied. 9. The rate of initial germination of wheat at varying temperatures followed, in general, the principle of van't Hoff's law for chemical action. 10. The results of these studies confirmed the conclusion of Coffman, namely, that seed testing laboratories should employ lower temperatures for wheat germination than those now generally used.