Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the
Seed dormancy from transient herbivores; it also allows some seeds to germinate when competition from other plants for light and water might be less intense. Another form of delayed seed germination is seed quiescence, which is different from true seed dormancy and occurs when a seed fails to germinate because the external environmental conditions are too dry or warm or cold for germination. Many species of plants have seeds that delay germination for many months or years, and some seeds can remain in the soil seed bank for more than 50 years before germination. Some seeds have a very long viability period,