The Bulletin 7 



late water sprout formation and to control diseases. Water sprouts 

 should be pruned in summer time, cutting them out as soon as they 

 form. Diseased brandies should be cut out as soon as possible at any 

 time during summer as well as winter. The time of pruning will also 

 be governed by convenience in relation to other work. It may be 

 more convenient to prune in the fall, winter or early spring before sap 

 begins to flow. IMants tliat may be injured by loss of sap should be 

 pruned as soon as leaves druj^ in the fall; this should be practiced with 

 all species of grapes, especially the Muscadines. The most important 

 thing to do in pruning is to follow a systematic schedule of pnining 

 every year. Beginning at tlio time of planting the trees, gradual, annual 

 pruning should be practiced. JSudden severe pruning produces water 

 sprouts and destroys the balance between wood growth and fruitful- 

 ness. The bearing habit of old trees depends on care in handling and 

 pruning of the young trees before they come into bearing. It is im- 

 possible for trees to produce fine fruit, heal large wounds and combat 

 diseases all at the same time. The natural function of the tree is to 

 produce seed. The extra task of developing the edible part of the fruit 

 has to be supplemented by pro])er handling and pruning of the trees. 

 The development of the fruit-bearing habit of trees depends on the 

 care given when they are young. 



Pkuxi.xg Tools. 



The orchardist should be provided with good pruning tools. This 

 does not mean that every kind of "patent" tool found on the market 

 should be experimented with, nor does it mean that the axe or hatchet 

 should be used for pnining. For young trees and vines, a good handy 



Fig. 2. — Pruning Shear. 



Via. 3. — Pruning Knife. 



There are a number of types of pruning shears, but only the very best should be procured, 



so that the best work can be done. 



