PROPAGATION BY SEEDS. 63 



for the defective and vicious systems of propagation usually 

 practised. That there w^ill be a reform soon is not to he 

 doubted. A discriminating spirit is already becoming ap- 

 parent among the best classes of cultivators, and their 

 example will soon be felt. The selection of seeds for stocks 

 is a point of more than ordinary importance, and merits 

 the special attention of every man engaged, to whatever 

 extent, in the propagation of fruit trees. 



Production of New Yarieties. — l^ew varieties are pro- 

 duced from seeds that have been properly hybridized, as 

 described in the article on hybridization, or from seeds of 

 the best specimens of the best varieties. 



"Where it is desired to obtain seedlings of a particular 

 variety, free from any crossing with others, the flowers 

 should be protected while in blossom, to guard them 

 against foreign impregnation ; seeds should be saved only 

 from large, j^erfect, fine flavored specimens, and the seeds 

 themselves should be plump and mature. Sometimes a 

 good variety is obtained by selecting from beds of seed- 

 lings, such as possess marked evidences of improvement, 

 vigorous^ luxuriant groiotJi^ large heavy foliage^ pro- 

 tninent hucls, and smooth^ thornless wood. These charac- 

 ters indicate superiority, but do not always ensiu-e superior 

 fruit. The stock is supposed to exert considerable influ- 

 ence on the seed ; and if this be the case, it would be well 

 to get such varieties as we wish seeds from, on their own 

 roots, by layering, or grafting on roots in the ground, so 

 that the graft will itself strike root. Mr. Knight's mode 

 of obtaining seedlings, of the best varieties, was to prepare 

 stocks from some good sort that would strike from cuttings. 

 These stocks he jDlanted in rich warm soil, and grafted 

 with the kind he wanted the seeds from. The first season 

 after grafting he took them up, reduced the roots, and 

 planted again. In this way he had them bear fruit in two 



