238 • STATE BOARD OF AGRICULTURE. 



three to five main or scaffold limbs distributed up and down the trunk 

 for from 12 to 15 inches to avoid bad crotches, and these should be as 

 conveniently distributed as possible about the trunk so as not to make 

 the tree lopsided or so that one limb will not grow above another and 

 interfere with it. (Plate 2, Figs. 1 and 2.) These small branches should 

 be cut back to from 2 to 6 buds, the cut being made just above a bud. 

 Yearling peaches and sweet cherries should usually be pruned back to 

 a whip. (Plate 2, Figs. 3 and 4.) 



The pruning for the first four or five years should be very carefully 

 and systematically done so that the young tree may produce a strong 

 symmetrical open top. Each spring the main limbs should be cut back 

 to make them grow stocky and strong. At the same time all undesirable 

 branches should be cut out and the rest shaped so that the top will be 

 open, admitting free circulation of air and sunlight. 



Since different varieties of fruits have different natural habits of 

 growth, these habits should be taken into consideration. Those natur- 

 ally growing compact heads may be pruned so that the branches will 

 grow outward while those with tops naturally open, need not be pruned 

 so severely. 



In all cases make smooth, clean cuts, and as close to the trunk limbs 

 or buds as possible, but not so close as to injure the trunk or bud. 



AFTER CARE OF THE ORCHARD. 



It is very essential that the young trees be kept in the best possible 

 condition of thrift and health, lience it is necessary to conserve all the 

 moisture and plant food in the soil. To do this, cultivate thoroughly, 

 and systematically. Different soils and different conditions will alter 

 the methods used. Early in the spring, as soon as the condition of the 

 soil will i)ermit, plow (5 or 8 inches deep. If the trees have been planted 

 as deeply as they should be, this deep plowing will cause them to ])ro- 

 duce deep root systems not so a])t to be injured by freezing or drouth. 

 After this the soil should be frequently stirred to produce a shallow soil 

 mulch and prevent baking or crusting of the surface and the consequent 

 heavy loss of moisture by evaporation. The cultivation will also kill 

 all weeds which are drains upon the soil moisture and available plant 

 food. It also liberates the plant food and assists in decomjjosing any 

 or all plant food that may be turned under. 



About the first of August, cultivation should be stopped so that the 

 trees will have an opportunity to mature and harden the season's growth 

 and buds and prepare them for winter. At the last cultivation some 

 plant, to serve as a cover crop, should be sown. This wnll absorb and 

 conserve much available ])lant food that would otherwise be lost. It 

 also prevents washing of the soil, holds the leaves and snow during the 

 winter, and in the spring, when turned under, furnishes a considerable 

 quantity of humus to the soil. If the soil is in need of nitrogen, such 

 plants as clovers, vetches, peas, etc., should be used, otherwise, oats, 



