FUNCTION OF CULTIVATION 23 



" Harrow deep, cut the soil positively fine all over 

 4 or 5 inches deep, so the crop can send out its net- 



work of roots all 

 through the ground to 

 take up the available 

 plant food. A clod is not 

 as good as a stone on 

 top of the ground; the 

 ^°^^^^ latter will prevent the 



moisture from escaping, while the clod will not 

 give out any plant food. In preparing for any 

 crop I go over the land and run my foot through, 

 toe downward, in the soil, so that I cannot reach 

 any ground not cut to fine pieces. Until I get it 

 that way I do not want to plant. 



" As I have not enough straw, or bags, or boards 

 to cover my ground, I mulch with a blanket of fine 

 dirt and keep the soil mulched, never letting a crust 

 form. This is the whole secret of cultivating any 

 crop. I do not care about killing weeds. I never 

 want to see any to kill, so I kill the seedlings as they 

 sprout. Only those seeds on top or very close to 

 the top sprout and grow. I need only to stir the 

 ground an inch deep; this inch of fine dirt mulch 

 holds the moisture. Those weed seeds deeper 

 down I never want anything to do with. I let them 

 stay there, where they lie down, and they never 

 give me any trouble. 



" Now, then, get your 

 ground plowed and har- 

 rowed right. Begin three 

 or four days after plant- 

 ing any crop to kill those flanker 

 weed seeds on top as 



they sprout. Form that inch of fine dirt mulch by 

 going over the land twice with a very fine-toothed 



