16 MISSOUKI STATE HORTICULTURAL SOCIETY. 



Prof. H. W. Specking — The leaf takes in carbon as food, as well 

 as the root. Leaves make starch as in the potato. 



The starch will not go through a membrane, and changes to sugar 

 and passes down to the root. 



The leaf is not only the breathing, but takes in food also ; it is the 

 stomach. 



Plant and have young trees bearing always. 



J. H. Monsees — Has seen grafted apple in sycamore, and it would 

 not grow at all. 



L. A. Goodman — Root growth is fastest as the weather becomes 

 warm in the spring, and if the leaves develop faster than the roots can 

 supply the moisture, the tree soon dies ; hence the necessity for cutting 

 off the tops as well as roots. 



Do not believe in using whole roots unless the seed can be planted 

 where the tree is to stand and then grafted. It may and probably does 

 shorten the life of the tree to propagate so much, but yet, the best 

 plan is to get the trees to bearing as young as possible, push them for all 

 they will bring until fifteen or twenty years old ; give good cultivation 

 and good feed, and when they begin to fail, cut them out and plant 

 anew. 



C. H. Fink — I believe that it is not possible to use whole roots, 

 and that it is only a means of some to advertise their whole grafted 

 roots. 



Deterioration; did make an experiment; grafted and budded the 

 quince, and then by cutting the top after the budding, and layering 

 them, he so destroyed the vitality of the quinces that they would not 

 grow at all. 



Mr. Laughlin — They have bad enough of the whole root business 

 in Iowa, and they are sick of them. 



We should transplant as often as possible to make good trees. 



FIVE BEST MARKET APPLES, 



AND WHY THEY ARE BEST. 



Taking into consideration the vast influence which fruit-growing is 

 exerting upon our state, the results of its product in our wealth, com- 

 fort and physical wants, the effects of its culture for our moral good, 

 and the greater study of God and nature, the horticulturist may well 

 feel with pride and elation of heart the importance of his chosen field. 



