Ifj2 I'LAiNT I'UorAGATlON 



The seeds stratified (49) o\er winter, or imported in late 

 winter, soaked for three days with changes of water twice daily 

 and then stored between ice cakes in canvas bags, are sown as soon 

 as the ground can be handled. This is essential because they sprout 

 at a very low temperature, and to sow sprouted seed means a poor 

 stand of plants. Rows are made three or four feet apart, the seeds 

 dropped an inch asunder and covered an inch or less deep. In wet 

 land, rotted sandy compost or other loose material is often used. 

 Cultivation is the same as for garden vegetables. When the leaves 

 have dropped in the fall, the seedlings are dug with special imple- 

 ments, which save nine to twelve inches of root. Part of the top 

 is usually cut off, the seedlings tied in bundles of 100 and stored in 

 green sawdust till needed. 



FIG. 161— SPADING IN NURSERY STOCK 



246. Apple stocks. — For standard apples French crab 

 and \'ermont crab seedlings are most popular ; for dwarf 

 and semi-dwarf apples, French Paradise and Doucin 

 trees respectively, grown mainly by means of stools ; that 

 is, mound layers. Of all these, French crab is most pop- 

 ular in America. Some nurserymen import the seed and 

 grow their own seedlings, others l)uy abroad whenever 

 they can get suitable material ; still others have formed a 

 company which grows the stock in France and distributes 

 the product to its members. Immense quantities of stock 

 are grown in the central western United States, notably 

 Ivansas, and sold to nurserymen for root grafting. Both 

 French and Vermont seeds are used. 



247. French crab stock defined. — French crab seed is 

 produced by the natural or wild apples used in France 



