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BETTER FRUIT 



The test of to-davis the 



Pocket Book t est 



Today home management is on a war, 



not a peace basis. "How much am I 



getting in nutriment for what I pay?" 



is the home manager's problem. 



In peace or war Ghirardelli's Ground Chocolate 

 makes good as an economical and appealing 

 food. A blend of pure cocoa and sugar, two of 

 the most nourishing foods known, it supplies 

 energy and resupplies waste tissue at lowest 

 cost. Use it freely as a food and you will prac- 

 tice food conservation. 



Ghirardelli's 



Ground Chocolate 



comes in %-lb., 1-lb. and 3-lb. sealed 

 cans. Order from your grocer. 



November 



sary to prevent decay in the trunk 

 where large branches have been taken 

 off. Trees of ten to fifteen years' 

 growth should have the branches cut at 

 places where they are not more than 

 three inches in diameter, taking out all 

 the branches which are not necessary 

 for the top. This necessitates going 

 well out on the branches and a large 

 number of scions. Having determined 

 the trees which are to be top grafted 

 by the records of previous years, the 

 operator marks the stubs that are to 

 be left by a small notch out of the bark 

 at the place where the cut is to be 

 made. All other branches are cut close 

 to the body of the tree. The operator 

 places the scions and an assistant fol- 

 lows with hot wax covering all cuts on 

 both scions and stock. In cutting large 

 branches it is necessary to make two 

 cuts, the first being some distance out- 

 side the final cut to prevent splitting 

 the stub or the trunk. Scions should 

 always be of mature wood, with as 

 small pith as can be had readily, and 

 must have good living buds, though not 

 necessarily those of the last year nor 

 from any particular part of the growth. 

 They may be from one-fourth to one- 

 half inch in diameter but should have 

 at least two buds. The growth having 

 buds close together is best as shorter 

 scions can be used, and as these are not 

 so much exposed to evaporation are 

 more sure to grow. When the tree is 

 prepared use a heavy butcher's knife 

 and mallet to split the stubs, placing 

 the knife across the stub as if a chip 

 one-half to five-eighths inch thick was 

 to be split off. Then depress the handle 

 of the knife to an angle of 30 to 45 

 degrees and split the edge down to two 

 and one-half to three inches, allowing 

 the knife to reach the farther side of 

 the stub but not making the split en- 

 tirely across the stub. Open the cleft 

 with a steel wedge one-half to five- 

 eighths inch wide and thickest on one 

 edge, placing the thickest edge toward 

 the outside. Trim the cleft smooth with 

 a sharp knife. Then cut the scion so 

 as to have perfect joints inside as well 

 as along the inner bark and place it 

 so the inner bark (the cambium layer) 

 of both will be on the same line, or at 

 least will cross twice, then remove the 

 wedge and put hot wax over all the 

 cuts on both scion and stock at once, 

 being careful to pour hot wax in the 

 cleft until full. 



The work should be examined every 

 three or four days until an inch or more 

 growth has been made on the scions, 

 and if thread-like cracks are found 

 they should be closed with hot wax 

 so the scion will not be exposed to the 

 air until a callous has formed. Any 

 cuts on the tree not covered by wax 

 should have a coat of heavy mineral 

 paint and the body and stubs a coat of 

 whitewash. The wax is made of one 

 pound beeswax, five pounds resin, one 

 pint flaxseed oil and one ounce lamp- 

 black, melted together. The object is 

 to get a wax that will not run in the 

 heat nor crack in the cold, and a little 

 practice will soon show whether the 

 wax needs more or less oil. A conven- 

 ient furnace can be made for heating 

 the wax in the orchard by taking a coal- 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



