PBOPAGATION BT EOOT-CUTTIKGS. 181 



this effect, and with such the propagation by root-cnttings 

 is to be recommended as a very cheap and excellent mode 

 of increasing the number. 



Plants that produce suckers freely can usually be grown 

 from root-cuttings ; but we are not limited to these alone, 

 for there are many kinds that seldom or never produce a 

 sucker under natural conditions, that under artificial con- 

 ditions may be readily propagated by root-cuttings. Why 

 one plant possesses so much vitality that every portion, 

 from the leaves to the most minute point of a root, can 

 readily be made to produce a separate plant, while with 

 another every attempt at such division is unsuccessful, 

 cannot be scientifically explained. The fact is apparent — 

 the cause unknown. 



Eoot-cnttings of hardy plants are usually made in 

 autumn, for the same reasons given for making cuttings 

 of ripe wood at that season, and in all such operations it 

 is well to keep in mind that it takes time for changes and 

 the reorganization of cellular matter. T^e size of the 

 cutting will necessarily depend somewhat upon the kind 

 of plant under propagation, and the manner of keeping 

 through the winter must also be varied considerably, 

 owing to the difference in the nature of the roots. Some 

 kinds will require more warmth and moisture to develop 

 buds and new roots than others ; but the propagator who 

 closely watches the progress of his work can readily vary 

 the conditions to meet the requirements of each and every 

 kind. He can hasten the root-forming process by giving 

 more heat, or retard it by ventilation and lowering the 

 temperature. 



As a packing material in which to store root-cuttings 

 of all hardy plants, none is equal to the common Peat- 

 moss, or Sphagnum from the swamps. It will hold 

 moisture well, is of a cool nature, and will not ferment 

 and heat, even when packed closely and subjected to a 

 high temperature. It is also a clean and sweet material 



