SMALL FRUITS II3 



" As to plants, never accept poor ones, even as a 

 gift ; they only encumber good ground and destroy 

 the native sweetness of the grower's disposition. 

 It is a waste of land, time, and money to work with 

 anything but perfectly developed plants. Having 

 the land in good tilth, the grower should proceed 

 to get the plants in readiness for setting; that is, 

 to prune them by cutting back about one-third 

 of the roots. 



" Thrust a dibble into the ground to the depth 

 of about 6 inches, make an opening large enough 

 to take in all the roots, place these in this opening, 

 with care to see that they are as nearly straight as 

 may be ; then remove the dibble, and with it press 

 the soil firmly about the plant, using the fingers to 

 firm the soil about the crown. When set, the 

 crown should appear just above the surface of the 

 ground, the shoulder of the roots being barely 

 covered. 



" As soon as the plants are in the ground cul- 

 tivation should begin. This will check the escape 

 of the moisture in the soil by capillary action. In 

 setting the plants the feet of the setters have left 

 deep tracks, which quickly become the avenues of 

 escape for the imprisoned moisture. The dust 

 mulch made by cultivation closes up this avenue, 

 and the moisture must then find its way to the sur- 

 face through the roots and leaves of the plant ; and 

 this means life, health, and strength for the plant. 

 In a small patch this cultivation may be done by 

 hand with a hoe ; in a field of considerable size a 

 hand cultivator may profitably be employed, but 

 in a commercial field a 12-tooth will be found the 

 ideal implement for this work. Go over the field 

 after every rain as soon as the earth becomes 

 crumbly. If it doesn't rain, go over the field once 



