Additional Pahcrs. ' 299 



November and December are the best months in which to prune. 

 February and March should be avoided, as the cut places are apt to 

 bleed at this time of the year in this latitude. Should you be so unfortu- 

 nate as to have done this at this time of the year, the application of soap 

 wash is beneficial, also in preventing- the unsightly after-appearance of 

 the bleeding- place on the tree, repeating the operation until new growth 

 is formed, which will show beneficial results from this kind of treatment : 

 and later will appear as if a new covering of bark had been formed. 



Pruning in June and early part of July is generally practiced in 

 order to retard the excessive growth and to cause the tree to form a 

 larger per cent, of fruiting buds ; but this is only necessary while the 

 tree is in its first bearing years, rarely afterward. 



The value of an orchard is largely measured by the appearance of the 

 trees, and they are the silent messengers who bear the information as to 

 whether or not the owner has pruned with that end in view, as well as to 

 his own satisfaction and profit. 



This paper is shortened in -order to cover what the writer considers 

 the material points, as it is believed that papers of unusual length often 

 tend to prevent discussion, and much practical experience or observation 

 is not brought out. or lost sight of that would otherwise be beneficial. 



WHEN TO GATHER FRUITS. 

 (Chas. Teubner, Lexington, Mo.) 



Go into any town or cit}'. look at the various kinds of fruits and note 

 how small a proportion is found which has been carefully handled, graded 

 and gathered at the right time, neither too ripe nor too unripe. Years 

 ago when, as a barefooted boy, I took a sack of Maiden Blush apples to 

 a fruit buyer in my home town (the money from the sale to be mine) 

 the buyer gave me a thorough scolding for carrying apples in a sack. 

 It was a lesson I never forgot. Ever since then I have noticed the care- 

 less handling and unripe and overripe condition in which fruits of all 

 kinds are sent to market. 



All fruit should have full size, high color and be ripe, juicy, crisp 

 and fresh in order to command the highest price. Fruit may have size 

 •and color, and yet lack the most desirable quality — flavor. ]\Iost fruits 

 will either lack or lose flavor by being gathered before or after the right 

 time. Early apples, such as Early Harvest, Red June, Yellow Transparent, 

 Astrachan, Duchess, etc., are often gathered (sometimes shaken ofif) a 

 week or two before they have attained their full size, color and flavor, 

 and are rushecl ofif to market simply because the grower is afraid the 



