192 Agricultural Experiment Station, Ithaca, N. Y. 



IV. Grafting. — The kinds : root, top, crown, cleft, whip. Uses 

 of each. What plants are grafted in the nursery, how and when. 



Y. General nursery practice. — Lands and fertilizers. Method, 

 of cultivating. Raising the stocks. Importing them. Transplant- 

 ing. Trimming. Stripping. Double-working. 



YI. Advice to ])urchasers. — Age of trees and vines to plant. 

 Points of iirst-class stock. Trimming the joung trees at planting 

 time. How to plant. When to buy and plant. 



The whole to be illustrated with operations and specimens. 

 {Students are referred to Bulletins 69 and 77, Coriiell Experiment 

 Station.) 



Definitions. — Cutting. — A severed portion of a plant which is 

 inserted in soil or water with the intention that it shall grow. A 

 softwood or herbaceous cutting is often called a slij)^ Layer. — A 

 shoot or portion of a plant bent down and covered with earth with 

 the intention that it shall take root at the covered part, when it can 

 be severed from the parent plant. Mound layer (or stool layer) is 

 an erect stool or sucker with earth heaped about its base. Stock. — 

 A plant or part of a plant upon which a bud or cion is set. Graft- 

 ing. — The operation of inserting a cion in a stock. Cion. — A por- 

 tion of a plant bearing one or more buds and a piece of stem, which 

 is inserted into a plant (the stock) with the intention that it shall 

 grow. Budding. — The operation of inserting a biid, with little or 

 no wood attached, in a plant with the intention that it shall grow. 



Yegetable Gardens Under Glass. 



(Given at the second Fredonia School.) 



(By W. M. Munson.) 



Illustrated with photographs and specimens of vegetables. 



1. Why vegetables are grown under glass. 



The nature and extent of the markets. 

 Who may engage in the business. 

 The profits. 



2. What vegetables are grown under glass. 



1. Lettuce. 2. Tomato. 3. Cucumbers (two types). 4. As- 

 paragus. 5. Ehubarb. 6. Beans. 7. Radish. 8. Cauli- 

 flower. 9. Melon. 10. Pepper. 11. Eggplant. 12. Mis- 

 cellaneous, as cress, sweet herbs, etc. 



