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Fig. 130.—An Apple Tree, with suggestions as to pruning when it is set in the orchard. At a is shown a pruned top.
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Fig. 129.—Before and after Pruning.
calcium? iron? phosphorus? 103. Where is all the starch in the
world made? What does a starch-factory establishment do?
Where are the real starch factories? 104. In
what part of the twenty-four hours do
plants grow most rapidly in length? When
is food formed and stored most rapidly?
105. Why does corn or cotton turn yellow
in a long rainy spell? 106. If stubble,
corn stalks, or cotton stalks are burned
in the field, is as much plant-food returned
to the soil as when they are plowed
under? 107. What process of plants is
roughly analogous to perspiration of animals?
108. What part of the organic
world uses raw mineral for food? 109. Why
is earth banked over celery to blanch it?
110. Is the amount of water transpired
equal to the amount absorbed? 111. Give
some reasons why plants very close to a
house may not thrive or may even die.
112. Why are fruit-trees pruned or thinned
out as in Fig. 129? Proper balance between top and root. 113. We have learned
that the leaf parts and the root parts work
together. They may be said to balance
each other in activities, the root supplying
the top and the top supplying the root
(how?). If half the roots were cut from
a tree, we should expect to reduce the top
also, particularly if the tree is being transplanted.
How would you prune a tree or
bush that is being transplanted? Fig. 130 may be suggestive.