TRANSPLANTING. 33 



TRANSPLANTING. 



This is an operation requiring much care and attention, 

 for if these are not given, success is very doubtful. Many 

 vegetables are the better for being transplanted from a 

 seed-bed, instead of being sown where they are to remain. 

 Of this class are all the Brassica or cabbage family, lettuce, 

 endive, celery, cardoons, tomatoes, onions and leeks. Peas 

 and beans are improved in precocity by it. Ruta-bagas, 

 radishes, parsnips, beet, scorzonera, salsify and sldrret can 

 be transplanted, and so vacancies in the rows can be filled 

 up, but the operation does not effect any particular im- 

 provement. Turnips, carrots, spinach, cress and mustard 

 cannot be transplanted with any success. 



In transplanting, the first requisite is to see that the 

 plants are properly dug up, in such a way as to secure all 

 the roots. We do not approve of shortening the roots in 

 the process, and think that, unless in very exceptionable 

 cases, the tops should not be shortened either. If the soil 

 of the seed-bed, at the time of transplanting, is not quite 

 moist, it should receive a good soaking of water two or 

 three hours before the plants are to be taken up. These 

 should be carefully lifted with a spade or garden trowel, 

 and not drawn or pulled up. 



Great care must be used in planting them, to see that 

 they are firmly set in the ground, by treading the soil firmly 

 with the foot on each side of the plant. When planted 

 with a dibble, after the hole is made and the plant set in 

 it, re-enter the dibble at an angle, two or three inches from 

 the plant, and then draw the head of the dibble sideways 

 towards the plant, as shown in the cut on page 16. This 

 presses the soil close up to the roots and sets the plant 

 firmly. 



