1^0 VEGETABLE GARDENING 



adhering and very few roots broken, there may be no re- 

 tarding of growth. While root pruning is sometimes de- 

 sirable, it should as a rule be practiced as little as possi- 

 ble. Plants which have a great many small, fibrous roots 

 can usually be transplanted without difficulty. To this 

 class belong cabbage, tomato, lettuce, eggplant, pepper, 

 parsley, celery, onion and some others. It is difficult to 

 successfully transplant pea, bean, corn, beet, turnip, rad- 

 ish, melon, squash and other vegetables, because they 

 have relatively few fibrous roots. The transplanting of 

 these crops is simple enough, provided their roots are not 

 disturbed, hence the popular practice of starting some 

 of them in pots and other receptacles and of shifting 

 without disturbing the surrounding soil. 



Transplanting is decidedly more successful in humid 

 climates than in arid regions. It is difficult in many parts 

 of the West to transplant to the field because of low 

 humidity and of drying winds. 



203. Soil selection and preparation. — Whether trans- 

 planting to the field or under glass, a fine soil is of prime 

 importance. The same principle is here involved as in 

 the germination of seeds. Unless the fine particles of 

 moist soil come in contact with the feeding rootlets, the 

 plant cannot become established in its new home. To 

 secure a fine texture may require the frequent use of 

 tillage tools in the field and the screening of soils for 

 hotbed, cold frame or greenhouse work. 



Moisture is equally important; each particle of soil 

 ought to be surrounded with a film of water. Too much 

 care cannot be exercised in providing the right moisture 

 conditions. Every tillage operation should be studied 

 from this standpoint. It may be necessary to use manures 

 freely to increase the water-holding power of the soil or 

 to irrigate before planting. In frame or greenhouse 

 work where there is an abundant supply of water the 

 problem is simple enough. 



