PROPACJ.VTTON BY BUDDIXO AKD GilAI'TIKCt. 6? 



and stock seeds has led to much criticism of the system, 

 especially in the use of west European apple, pear, and 

 cherry stocks and fruit-stock seeds. 



71. Some Native Stocks that Should be Used. — In all 

 parts of Europe primitive. wild fruit-tree species are found 

 nearly allied to the cultivated varieties, and their seeds are 

 ■ utilized for stock-growing as found in different localities. 

 In this country we are blessed with several species of native 

 plum, which by selection have given us a number of 

 valuable varieties for cultivation in orchards, and in addi- 

 tion all develop strong vigorous stocks from their pits. It 

 has been urged by propagators that our native plum stocks. 

 do not, when budded, develop as strong and numerous a 

 system of roots as the imported Myrobalan and St. Julien 

 stocks. If our plum seedlings are budded in the rows 

 where they grew from the pits this statement is true. But 

 if taken up and later transplanted as we handle the im- 

 ported stocks, the natives will give the strongest system of 

 roots to the budded trees. With the cherry we are also 

 provided with a vigorous stock, safe from root-killing in all ' 

 parts of the Union. The seedlings of our wild red cherry 

 {Primus Pennsylvamca) are peculiarly strong and vigor- 

 ous, and all varieties of our cultivated cherries form a good 

 union with its wood. The pits of this native species should 

 be utilized for budding stocks, especially in the E'orth, 

 where the imported stocks often are killed in open winters. 

 In the handling of this stock it seems to be necessary to 

 success in budding to plant the pits very thickly, so the 

 growth will be small the first season. They should be 

 taken up and handled like small Mahaleb stocks for spring 

 planting. If grown thinly on fairly rich grounds the 

 seedlings are too large for profitable use in this way or any 

 other. 



Another essential is budding later in the season than is 



