300 The Principles of Vegetable -Gardening 

 EXPERIMENT II 



(Clay loam) 



1. The cuttings 



j. Commercial sets, 6-8 inches long, as large as the end of 

 one's little finger. Set slanting, with top of cutting 

 near the surface. 



K. Commercial sets, slanting, with top of cutting 3 inches deep. 



L. Commercial sets cut in two, 3-4 inches long. Set slant- 

 ing, 3 inches deep. 



M. Commercial sets cut in two, slanting, 6 inches deep. 



N. Commercial sets cut into 1-inch lengths, and dropped in 

 furrow 3 inches deep. 



o. Commercial sets, 4-9 inches long. Set vertical, with top 



of cutting at surface of ground, 

 p. Commercial sets, vertical, 3 inches deep. 

 Q. Commercial sets, slanting, 7 inches deep. 

 R. Commercial sets, vertical, 3 inches deep, bottom end up. 



s. Sets 4-8 inches long, made of prongs of roots and about 

 % inch thick. Set vertical, 3-4 inches deep. 



T. Sets as in s, but cut in %-inch lengths and sown in furrow 

 3 inches deep. 



u. Old roots, 4-8 inches long, 1-2 inches thick at top, made 

 from roots 2 or 3 years old. 



v. Crowns from roots 8 or more years old. 



2. The results 



' > The two crops not distinguishable, both good. 



K. J 



L. "I More branching and prongy than J and K. Very few plants 

 M. J of M came up. 



N. A very straight lot, but roots rather small. Perhaps a 

 richer soil would have made up the size. 



^'' ' \ Very little difference between these four lots. All good. 

 Q- R- J 



S. A good lot, hardly distinguishable from J and K. 



T. Boots not so straight and even as N. 



u. \Very prongy and misshapen; valueless for commercial 



v. J purposes. 



