534 now TO MAKE THE FARM PAY. 



before replanting. A trench should be dug in the already pre 

 mred ground, of such width and depth as to accommodate all 

 the roots in their natural position. The tap root if l«ng may 

 be considerably shortened, say one-half its length, taking care 

 that enoufrh shall be cut from the top to balance the loss. If 

 transplanting is done while in leaf, the leaves should all be re- 

 moved. The tree should be set at the same depth as before its 

 removal. One person should hold the tree in the required 

 |K>sition, while another throws in the finely pulverized earth 

 about the roots and turns in water to settle the earth. It is 

 essential that the earth should be closely packed about each 

 root, and puddling is the surest way to accomplish it. If trans- 

 planted in the autumn, a mound of earth should be drawn 

 around the stem, both to stiffen it against the wind and to pro- 

 tect it from being girdled by mice. Otherwise it should be 

 fastened to an upright stake in such a way as not to chafe the 

 bark. Watering young trees after transplanting, as usually con- 

 ducted, is injurious. 



Watering the tops with a sprinkler or hose at evening, 

 during severe droughts is the most effectual ; but keeping the 

 ground mellow about the roots and mulciihstg is usually sufli- 

 ci'.-nt. Spread a thin coating of hay, straw, or coarse litter 

 aV.out the trees, and it prevents evaporation and the drying of 

 tiie surface soil. It is also a protection to the roots in winter, 

 and tljcrefore is to be recommended for all trees at all seasons of 

 transplanting, and for tender trees, like the cherry, peach, and 

 apricot, is almost indispensable. 



If the roots become frozen and thawed again in contact with 

 the air thej are spoiled, but if well buried, filling all the 

 cavities before thawing, they will be uninjured. In transplant- 

 in.-, carefully prepared labels stating the variety should be 

 i:ept on the trees, and a record made in some book of whai 



