ORCHARD CULTURE, 621 



resisted ; and as soon as thej appear above tlie surface, if too 

 thick, they should be thinned out, and when four or five inches 

 high, all the feeble plants should be thinned out, and only 

 those left which are vigorous. The weeds must not be allowed 

 to grp^ in the nursery, but the cultivator must be kept running 

 between the rows, which have been left three feet apart for this 

 purpose; and the hoe must supplement the cultivator. 



These seedlings will often make a growth of from four to six 

 feet before the winter. Three feet is enough, so that they 

 thicken and are vigorous. If the seeds are planted in the fell 

 and all the above conditions complied with, the seedlings will 

 be ready for transplanting one year from the seed. If not 

 planted until spring, or if not thoroughly cultivated and un- 

 sparingly thinned, they will have to be carefully covered for 

 the winter, and left over for another year. There is only one 

 proper time for taking up all seedlings, and that is the autumn. 

 Begin at one end of the row, run your spade slanting under the 

 roots, pry them up a little, and then pull them out with the 

 hand. These seedlings can be packed away in the cellar, 

 covering the roots and half the stalks with sand or mellow 

 earth, or they can be heeled in, in some dry place protected 

 from the frost, and taken into the house to be dressed when out 

 door work, is over. 



Another method of obtaining stocks is by Cuttings, {Fig. 123,; 

 or shoots of one year's growth, cut in the autumn, or spring 

 before growth commences, and planted in the soil. Under the 

 ordinary circumstances of the farmer, this method can be applied 

 only to such species as throw out roots readily, such as the 

 grape, quince, currant, and gooseberry. In making cuttings it 

 will be better if a small portion of the older wood can be taken 

 off with the shoot. If cut in the autumn or early winter, they 

 should be kept in damp mould in the cellar until the frost is 



