FRUIT CULTURE.— II. 



I 



ULLAGE. The cultivation of the 

 soil, for centuries regarded as a ne- 

 cessary and common place part of 

 ^pj the husbandman's labors, has re- 

 ceived so much attention during the last 

 twenty or thirty years that this part of agri- 

 culture may now be almost considered a 

 science in itself. To grow certain plants 

 and destroy others which interfered with 

 their growth, — this was the sole object of 

 cultivation in the older days. And even yet 

 there are many whose conceptions of tillage 

 go no further than this. Certainly this is a 

 primary object. But the secondary benefits 

 derived are so great as to cause the whole 

 question to be looked at in a different light. 

 As this matter of cultivation is of even more 

 importance to the horticulturist than to the 

 general farmer, it may be well to touch on 

 a few points that affect all kinds of fruit 

 alike. Broadly speaking the benefits of cul- 

 tivation are four : 



1. The destruction of weeds, which rob 

 the plants and trees of necessary plant food 

 and moisture. 



2. The improvement of the physical con- 

 tlition of the soil, thereby giving the roots a 

 larger feeding ground. 



3. The improvement of the chemical con- 

 dition of the soil, by rendering the decom- 

 position of organic matter much more rapid, 

 and by making locked-up plant food availa- 

 ble to the feeding rootlets. 



4. The conservation of moisture. 



These are all important points, but can- 

 not be elaborated here. The first benefit 

 spoken of is so obvious that mere mention 

 is enough. Of the third, viz., the chemical 

 improvement, this much may be added. 

 Soil may be really rich in plant food and yet 

 produce inferior crops. "A hundred pounds 

 of potash in a stone-hard lump is worth less 

 to a given plant than an ounce in a state of 

 fine division." The key by which many 

 unsuspected riches in the soil are let out is 

 thorough cultivation. On the second benefit 

 from tillage of fruit trees, viz., the extension 

 of the feeding ground for the roots, a few 

 words may be said. All orchards should be 

 thoroughly cultivated when first planted, 

 and in most cases during their lifetime. 

 The question of leaving orchards in sod 

 when of abearijig age will be touched on un- 

 der the chapter dealing with the apple. If 

 an orchard is properly planted and carefully 

 cultivated the first year or two the roots will 



