The Forcing of Strawberries 
5 
prevent the attack of fungous diseases. The plants were then 
moved into the forcing house and placed upon a bench. The diff¬ 
erent varieties were arranged in groups to vacilitate pollination 
and record-keeping. The temperature of the forcing house was 
kept at 40° to 50° F., the object being to develop a strong root 
system with a more gradual development of leaves. The bed on 
which the plants were placed had a layer of fine sand into which 
the pots were partially embedded. This prevented a rapid drying 
out of the plants and retained the moisture, which is an import¬ 
ant element in our dry atmosphere. 
After two weeks, the temperature of the house was raised 
from 50° to 65° F., and the plants began to show signs of put¬ 
ting out flower stems. At this time, it is important that the green¬ 
house be kept relatively dry to insure a more perfect pollenization. 
POLLINATION 
When the flowers were ready to be pollinated, the tempera¬ 
ture was raised to 70° and 75° F., and kept at this temperature as 
nearly as possible for the balance of the flowering period. Pollen¬ 
ization began March 8 and was completed March 15. During this 
time we had a bright sunshine and practically no cloudiness, which 
resulted in perfect setting of the fruit. The process of pollination 
is the most important thing in raising a perfect crop. If this is 
not done carefully and thoroughly, lop-sided and knobby berries 
result. Each pistil has to receive a pollen. The pollen were first 
collected in a watch glass by the use of a fine camelhair brush, 
and then transferred from the glass, by the aid of the brush, to the 
pistillate flowers. The operation was performed during the 
middle of the day, from ten o’clock, a. m., until two or three 
o’clock in the afternoon. The pollination was aided considerably 
by the presence of a large number of bees which gained an en¬ 
trance to the greenhouse thru the ventilator. The pollination was 
continued every day until every blossom had been pollinated sev¬ 
eral times. After this work has been accomplished, the thinning 
of the fruit set is important. The individual plant will set more 
fruit than it can properly mature without sacrificing size and ap¬ 
pearance. For this reason, each plant was limited to 8 or 12 fruits, 
the number depending upon the vigor of the plant. 
THE FEEDING OF THE PLANTS 
After the fruit was well set, the feeding of the plants began. 
This is the most critical period in forcing strawberries, as there 
is considerable danger from disease and insect attacks. The 
watering must not be overdone, yet the plants should not suffer 
