22 SMALL FRUIT CULTURIST. 



be burned off. Sow in drills, and cover them about one 

 inch deep ; keep the weeds down, and stir the soil often. 



Transplant in early spring when one or two years old, 

 and at the time of removal shorten the tap-root about 

 one-third. 



BY SUCKERS. The Barberry throws up numerous 

 suckers, chiefly from the main stem, and roots are pro- 

 duced on the base of these, which may be separated from 

 the old plant to increase the number of plants. 



BY CUTTINGS. Cuttings of the ripe wood do not grow 

 as readily as with some other plants ; still, with care, they 

 will succeed. Select one or two-year-old wood in the fall, 

 before it has been severely frozen, and cut it into lengths 

 of six or eight inches, cutting the lower end square across 

 and just below a bud. Use a sharp knife, in order to cut 

 smoothly. After the cuttings are made, bury them in a 

 dry place in the open ground, and cover beyond the reach 

 of frost. Do not tie in bundles, but place in alternate 

 layers of soil and cuttings. In the spring take out and 

 plant, placing them about three inches apart in the rows, 

 covering all but one or two inches of the upper end. 

 Pack the soil firmly around them, and either hoe often or 

 cover the entire surface of the soil with mulch. As the 

 same general system is followed for all ripe wood cuttings 

 grown in the open ground, I will here give my method 

 with the Barberry, the Currant, Gooseberry, and all simi- 

 lar plants. When the cuttings are prepared, select a dry 

 place, and dig a drench one spade deep, in shape like a 

 letter V ; place a layer of cuttings on one side, then throw 

 enough soil from the other side to cover them about an 

 inch deep. Then place another layer of cuttings against 

 this soil, keeping the trench in the same shape as it was 

 when begun, cover the next layer in the same manner, 

 and so on until the cuttings are all in ; then bank over 

 with earth and smooth the surface so that the water will 

 readily run off. 



