LAYERING 191 



A bush is easily prepared for layering. The leaves 

 are first removed from that part of the stem most 

 readily brought to the ground. 



The ground round about the plant to be layered 

 should be well forked, and a liberal quantity of gritty 

 soil admixed. A layering trowel is necessary. This is a 

 flat, wedge-shaped piece of iron. A sharp knife and 

 some pegs to secure the layers in position are also re- 

 quired. Take the shoot in the left and hold the 

 knife in the right hand. Cut the shoot close to a bud, 

 choosing one that is on the upper side. Pass the knife 

 upwards for about one and a half inches, and in the centre 

 of the shoot. Place a little piece of matchwood in the 

 cut part to keep it open ; then take the trowel and drive 

 it into the soil at a point to which the rose shoot may 

 be bent down conveniently. Work the trowel a little to 

 each side to widen the aperture, then press in the shoot, 

 previously giving it a slight twist, and secure it in posi- 

 tion about three inches below the surface. The part 

 that is cut should, when twisted, protrude like a tongue, 

 hence its name ; and this tongue should point down- 

 ward when buried in the soil, for it is here that the roots 

 are formed. 



A little practice will soon enable the amateur to layer 

 his own roses, and it is a capital plan by which to obtain 

 an extra plant or two of any favourite rose. It is usually 

 nine or ten months before the layers are well rooted. 

 I do not advise taking them off the parent plant in less 

 than this time. It would even be better to leave them 

 fifteen months before transplanting. Gloire de Dijon 



