METHODS OF TRANSPLANTING 55 



ately after transplanting. Therefore transplanting on a cloudy 

 day or late in the afternoon is a decided advantage. However, 

 such a precaution secures protection from the sun for only a few 

 hours at best, and in intensely hot weather may be inadequate. 

 Protection from direct sunshine for as long a time as may be 

 desired can be secured by shading each plant with a broad shingle, 

 flower pot, old basket, or even a rhubarb leaf. 



Since, under the same conditions, the amount of water trans- 

 pired by a plant bears a definite relation to the extent of its leaf 

 surface, reducing the leaf surface by the removal of part of the 

 foliage at the time of transplanting (Fig. 27) will reduce the amount 

 of transpiration and therefore in many cases prevent the wilting 

 of the leaves that remain. It is much better to sacrifice part of 

 the foliage than to run the risk of losing the entire plant. It is 

 a common practice to cut or twist off one-third to two-thirds of 

 the foliage from late cabbage and celery plants that are trans- 

 planted in midsummer (Fig. 28). This reduction of the foliage 

 is unnecessary in the case of early cabbage, for at the time it is 

 set the weather is much cooler and transpiration therefore much 

 less rapid. When beets and onions are transplanted, even in early 

 spring, it is customary to remove part of the foliage. 



METHODS OF TRANSPLANTING 



Various methods of transplanting are employed. When the 

 soil is moist clear to the surface and weather conditions are favor- 

 able, plants that can be transplanted without dirt on the roots can 

 be very rapidly and readily set with a dibber (Fig. 29). 

 This is essentially a sharpened stick with the upper end 

 shaped to fit the hand, but may be shod with iron, or 

 even made entirely of steel. In the latter case it is 

 usually flat rather than round. In transplanting, the 

 dibber is thrust into the ground to make a hole; the 

 plant is inserted, and the soil pressed against its 

 roots by another thrust of the dibber or by pressure 

 upon the surface with the hands of the operator. 

 Cabbage, celery, beets, and onions are usually set with dibbers. 



For setting certain plants, such as sweet potatoes, a spade is often 

 used instead of a dibber. One man operates the spade and another, 

 or preferably a boy, places the plants. The spade is thrust into 

 the soil and the handle moved slightl}^ forward to make a wedge- 

 shaped opening. The plant is thrust into the opening and held in 



