118 SMALL FBUIT CULTURISli 



suckers from the roots, or what may be properly called 

 underground stems. 



There is, however, one species, and its varieties, which 

 does not, as a rule, multiply in this manner, but as this is 

 only a single exception, I will give the method of its prop- 

 agation under the head of layers. 



Some varieties produce suckers in great abundance, 

 while others do so sparingly. This manner of propagation 

 being a natural one, we take advantage of it, and not only 

 allow the plants to produce suckers ^naturally, but dig up 

 the roots and cut them into small pieces, and force each to 

 produce a plant, thus increasing the number many fold. 



To save repetition I will give a rule which will apply to 

 all of the members of this great family of plants, whether 

 it be the Rose, Raspberry, Blackberry, Apple, Pear, Plum, 

 &c., &c., and that is, any of them which naturally pro- 

 duce suckers from the roots may be readily propagated 

 from cuttings of the same. Those which produce them 

 most abundantly are the most readily multiplied in this 

 manner. Whether it would be advisable to employ this 

 means of propagation upon every variety or species which 

 is susceptible of it, is an open question, but upon the spe- 

 cies now under consideration, there is scarcely a doubt of 

 its utility ; therefore I will give the manner in which I 

 usually propagate those varieties of Raspberries which 

 naturally produce suckers, as well as all of the varieties 

 and species of the Blackberry. I follow the same plan 

 for both, and with equally good results. 



Take up the roots when the plants have ceased growing, 

 and cut them into pieces of from one to three inches in 

 length. Then prepare some boxes, by boring holes in the 

 bottom to insure a good drainage, and place a layer of 

 straw over the holes to prevent the soil from falling 

 through ; put on an inch or two of soil, over this a layer of 

 roots, then a layer of soil, and so on until the box is full 



