66 THE BOOK OF THE ROSE CHAP. 
Dutch Hoe constantly at work on the surface. This 
causes more rapid evaporation from the actual inch 
or two disturbed and zt soon becomes dry, but at 
the same time by closing the pores and filling up 
cracks it checks the evaporation from below, so that 
the moisture drawn up from beneath in the manure 
reaches the roots, and yet cannot escape into the air 
in vapour. I consider this one of the most im- 
portant points in the “‘ cultivation”’ of the Rose. 
When I say Dutch Hoe, I mean a Hoe which, 
passing beneath the surface, does the above-men- 
se = 
SSS 
‘* SPROUGHTON ” Hog. 
tioned work of cultivation without undue moving 
of that surface itself either forward or backward. I 
do not at all like to advertise here an invention of 
my own, but as I believe the ‘‘ Sproughton ” Hoe 
to be much superior to any other, it does not seem 
right that I should hesitate to recommend it. 
It has all the advantages of the Dutch Hoe with- 
out its disadvantages, and with these other virtues 
in addition :— 
The earth, in passing over the blade, does so un- 
impeded ; it does not have to pass through a hole as 
in the Dutch Hoe, since there is only one connec- 
