264 SUCCESS WITH SMALL FRUITS. 



methods, after rendering the ground mellow and smooth, is 

 to stretch a line across the plat or field ; then, beginning 

 on one side of the line, to strike a spade into the soil its full 

 depth, press it forward and draw it out. This leaves a 

 slight opening, of the width and depth of the spade, and a 

 boy following inserts in this three cuttings, one in the mid- 

 dle and one at each end. The man then steps back and 

 drives the spade down again about four inches in the rear of 

 the first opening, and, as he presses his spade forward to 

 make a second, he closes up the first opening, pressing — 

 indeed, almost pinching — the earth around the three slips 

 that have just been thrust down, until but one or two buds 

 are above the surface. We thus have a row of cuttings, three 

 abreast, and about three inches apart, across the entire field. 

 A space of three feet is left for cultivation, and then we 

 plant, as before, another triple row. These thick rows 

 should be taken up the following fall, when the largest may 

 be sold, or planted where they are to fruit, and the smaller 

 ones replanted in nursery rows. When land is abundant 

 the cuttings may be sunk in single rows, with sufficient space 

 between for horse cultivation, and allowed to mature into 

 two-year-old plants without removal. If these are not 

 planted or sold, they should be cut back rigorously before 

 making the third year's growth. 



In moist land, cuttings can be made to grow even if set 

 out late in the spring, especially if top-dressed and 

 mulched ; but if they are to be started on high, dry land, 

 they should be out sufficiently early in the autumn to be- 

 come rooted before winter. If our land is of a nature that 

 tends to throw roots out of the ground, — and moist, heavy 

 land has this tendency, — it may be best to bury the cuttings 

 in bundles, tied up with fine wire, on a dry knoll, below the 

 action of the frost, and set them out early — as early as 



