Management of Orchards. 27 



done, so that the trees are weakened by too much being' cut at 

 once, or else it is neglected, and the orchard left quite to itself. 

 Many of those who profess to understand it — and even some who 

 have followed it for years — are unable to state any rule for their 

 practice, it being with them quite haphazard work where to cut, 

 and where not. 



The chief object of the pruner is to keep up a supply of 

 bearing wood in its most productive stage of growth. I have 

 conversed with some who, as in the case of vines, advocate mid- 

 summer pruning, with the object of throwing the sap, which 

 would otherwise be expended on the branches to be removed, 

 into those which are left, and thus make the fruit grown much 

 finer. As I have not seen the system in operation, I merely call 

 attention to it Avithout further comment. 



The main rule in pruning is to prune every year whilst the 

 trees are young, and in after years never to exceed three years 

 between each pruning. When a large quantity of cider is the 

 chief object, much pruning is not desirable ; but if quality be of 

 importance, then the trees should be so pruned that nearly every 

 apple may get sufficient sun to ripen it. If the fruit is required 

 for table use, or for sale, the same pruning must be effected, and 

 care must also be taken that the fruit be not left too thick on the 

 tree. This is never much attended to in orchards ; but what 

 would become of wall-fruit if the trees were not properly 

 thinned ? 



The Sorts of Fruit* — It is almost impossible to give satis- 

 factory information on this head, because the same sort is not 

 only known by different names in different localities, but also 

 it assumes a widely different character under the influence of 

 broad distinctions of soil and climate, and this is more frequently 

 the case with pears and apples. In a tour I made last autumn in 

 the south of Devonshire, I visited several farms in the neighbour- 

 hood of Totnes and Paignton, and amongst a great number of 

 sorts that I there saw, I could in no instance recognise either an 

 apple or tree as being like those I had seen before in Hereford- 

 shire, Gloucestershire, or Worcestershire ; but as this Essay only 

 applies to these counties, the matter is very much simplified. 

 For these reasons the choice of sorts must be left in great measure 

 to local inquiry, those which suit best one district being often in 

 no repute in another. 



But in selecting trees for producing cider or perry, it is very 

 important not only to get those kinds which suit the district, 



* Professor Johnson, in his ' Chemistry of Common Life,' vol. i. p. 314, says, — 

 " In Normandy not less than 5(i(i() differently named varieties of the acid or bitter 

 apple are known, and grown for the manufacture of cider." 



