Q± BOARD OF AGRICULTUKE. 



when it becomes a serious operation to the tree to have its 

 branches lopped in that manner. 



With regard to the time of pruning, there has been some dis- 

 agreement among pomologists, but it is pretty well settled that 

 the mild days oi* winter will do very well for pruning, and that it 

 is better to do it at that time. If we delay it until . the 



pressing operations of the farm always exclude careful pruning. 

 Prune with a clean, smooth cut, just close enough so that the 

 wound may heal over — not too close, so as to leave a large scar 

 upon tb^, branches, as is sometimes done. Do not leave a stump 

 sticking out to rot off, because when it is gone, you will find a 

 hole rotted into the tree, just as surely as you do so. All " water 

 sprouts," as they are called, suckers growing from the base of the 

 tree, or growing from the limbs, should be carefully taken off at 

 least once a year. Secure a well-balanced head. Some varieties 

 have such a disposition to grow one-sided, that after planting 

 properly, you must look after them carefully. You can do much 

 by early pruning towards keeping a well-balanced head, sufficient- 

 ly open to enable you to gather the fruit comfortably, and to allow 

 a free circulation of air, that you may have perfect fruit. These 

 are the objects to be secured in pruning. 



Gathering the fruit. If for winter use, or for market, too much 

 pains cannot be taken here. The practice of shakiug upon the 

 ground and gathering up the bruised, crushed and battered fruit, 

 is simply a barbarous custom. The most delicate varieties of 

 autumn fruit can be kept, if carefully gathered, even into mid- 

 winter. I have the Fameuse, or Snow Apple — Pomme de niege — 

 some of you know it, undoubtedly — a famous apple, good in Octo- 

 ber. I have it now in my cellar. It has lost some of its flavor, 

 to be sure, because it has been kept past its season, but by care- 

 ful gathering it will keep, and so will other varieties keep. The 

 Fameuse suffers more from careless gathering than almost any 

 other variety. It is so tender and delicate when taken from the 

 tree, that it readily bruises, which injures its quality very much. 

 My practice is to gather in baskets and put directly into barrels 

 in the field, transport them carefully to some out-building, where 

 I can keep them cool and moderately ventilated, until it is time to 

 put them in the cellar, and then remove them to the cellar. If 

 they are to be sent to market, you know the rules of packing. 

 The barrel must be full — it must, be a little more than full, so that 

 the head will press firmh- upon the fruit, that there may be no 



