40 ORCHARD FRUIT TREE CULTURE 



But our own inclination runs strongly toward the three year trees, 

 with their foundations already laid, their form defined, and a well- 

 developed root-system, not too advanced to move with perfect 

 safety. We think they can better and more satisfactorily perform 

 the initial stages of their work if left without the check which 

 transplanting must of necessity impose, and the first season after 

 transplanting affords the opportunity for consolidating what has 

 been made while new roots are in process of making to supply the 

 energy for a good send-off the following season. Whatever advan- 

 tages may be found in unchecked youthful vigour, and they must 

 be many, belong to the three-year-old trees, and they enjoy the full 

 benefit of them. As to the planting of older stock, though w r e may 

 under certain circumstances do this, we would not like to adopt 

 it as a regular practice. The three year tree has, from the time 

 the stock is planted, been in the ground for four years, and by that 

 time has created a very considerable system of roots. Experience 

 tells us that at this age it can be transplanted with perfect safety 

 and, if planted early, scarcely feel the check ; but even one addi- 

 tional year marks so great a difference in the rapidly developing 

 roots that the check is greater and more keenly felt. But to pass on 

 at three years, the standard is a standard ; the pyramid is a 

 pyramid ; the bush is a bush ; and the half-standard is a half- 

 standard, and this cannot be claimed for them at any earlier age. 



PREPARING THE GROUND 



Experiments sometimes furnish some very startling results, and 

 statistics, we are told, can be made to prove anything. Experiments 

 have, we believe, shown that it is possible to dig a small hole in 

 unprepared soil, stuff it full of roots, no matter how crowded, 

 so that the anchorage will hold the tree, and that the said tree will 

 thrive and do as well as one planted with care and after due prepara- 

 tion. This, we say, has been proved possible so have many other 

 things ; but we whose bread and cheese are involved do not run 

 after such possibilities. What we want is not even the probable, 

 but the " certain/' We do not underestimate the value of experi- 

 ment ; indeed, we have experienced its value again and again, 

 but we always look upon them as experiments until they are well 

 out of that stage. 



