516 ] omnal of Agriculture, Victoria. [to Aug., 191 i- 



Citrus trees bear their fruit on new wood. In the case of lemons, the 

 fruit is generally carried on the shoots that occur on the laterals ; while- 

 in the orange there is frequently more fruit on the terminals of the lateral 

 growths. It will, therefore, be necessary, by regular pruning and thinning, 

 to keep up a constant supply of new wood for the production of fruit. 



Californian growers have a saying, regarding citrus trees, " All green 

 inside means money to me," referring to the necessity to keep open trees, 

 with foliage and fruit in the interior, as well as on the outside. It will 

 more frequently be found that the best fruit is produced inside the tree. 



Citrus trees will live for a considerably longer time, if systematically 

 pruned, than if they are allowed to grow without cutting. Pruning always 

 clears out the old and dead wood, which is a source of weakness ; it induces- 

 new growths, which impart vigour to the tree ; and it spaces the tree for air 

 and light, which always tends to retain good health. 



In the case of weak trees of pendant tendencies, the leaders may be cut 

 to buds or growths that incline upwards. Water-shoots will generally 

 need suppressing ; they are mostly of a strong upright growth, and if 

 retained they will rob the other parts of the tree of a large quantity of 

 strong, useful sap. A lateral growth from a water-shoot may sometimes 

 be selected to fill in a gap in some vacant part of the tree ; the top in that 

 case would be cut right away, changing the direction of growth from an- 

 upright to an angular one. Thus, the growth, which started life as a 

 robber, becomes a useful and fruitful member of the tree. Pruning back 

 strong shoots, and long growths, will always encourage new lateral produc- 

 tion, and that is what is mainly needed in citrus trees of all species. 



Management of Crop. 



Citrus fruit"? should always be clipped from the tree with a small por- 

 tion of the twig attached to them. By so doing, the work of pruning is- 

 very much reduced, as this would ultimately have to be removed at pruning 

 time. The process of clipping takes longer than pulling the fruit, but time 

 is saved at pruning time. Besides, cut fruit keeps considerably longer than 

 pulled fruit. The fruit should not be bruised; bruised fruit will quickly 

 rot, and the rot spores will quickly infect the adjacent fruits in the 

 packages. 



One advantage that obtains, as a result of growing citrus fruits, is 

 the fact that these fruits will keep for a much longer period than most 

 other fruits. But the keeping qualities or powers more often depend on 

 the picking and storing methods adopted. After gathering, the fruit 

 will always improve by being sweated ; the fruit may remain for several 

 days in the cases into which it was picked, to allow the surplus moisture 

 in the skin to evaporate. The cases should remain in an open, well venti- 

 lated building. This facilitates subsequent handling and packing, and 

 the sweated fruit will keep much longer than if it were packed straight into 

 the cases. If careful study and attention are given to the question of 

 storing and keeping oranges and lemons, the producer will be able to keep 

 a better regulated control over the prices he receives for his fruit. He will, 

 in other words, be able to keep his fruit until it is most profitable for him 

 to sell it, and at a fair amount of profit. Oranges and lemons, if cut and 

 sweated carefully, may be cool-stored for a considerable time. Mr. W. 

 French, Engineer-in-charge, Doncaster Cool Stores, estimates that oranges 

 may be kept in the cool chambers at a temperature of 34 deg. Fahr. for 

 from one to three months ; while lemons may be stored for four months at: 

 a temperature of 38 deg. Fahr. 



