lo Jan., ipro.] Or cJiani and Garden Notes. 39 



■cut made ; the \ertical cut being longer than tht horizontal one. The 

 bark at the point where the cuts meet should be raised, and the bud 

 inserted between the bark and the wood of the stock. The bud should 

 be gently pushed down into jX)sitio'n, and it should then be bound with 

 soft twine, string, or raffia. If the bud be too long for the cut, the 

 top may be cut off level with the horizontal cut. With practice, it will 

 soon become possible to cut buds that will need neither cutting nor trim- 

 ming. 



After two or three weeks the buds mav be examined to see if the buds 

 have " taken '' ; that is, if the bud has. united thoroughlv to the stock. 

 When that occurs the tie may be cut. If a growth be desired at once, 

 al' wood above the bud may be cut off as soon as the bud has " taken." 

 The wood may be cut off some short distance above the bud, so as to 

 prevent any bark splitting and consequent loss of the bud ; and so as to 

 throw the bud out at a fair angle. Ultimatelv. this should be properlv 

 trimmed. 



If desired, the bud mav be left dormant throughout the autumn and 

 winter, till next spring. In this case, the lateral or branch is not cut off, 

 :but is left on until the usual winter pruning. 



Fruit. 



The apple crop will now be approaching maturity, and such early 

 varieties as William's Favourite, Irish Peach, Red Astrachan and Graven- 

 stein will shortlv l;e on the market. The latter is perhaps one of tlfe 

 finest flavoured of all apples, and its pure white flesh, juicy and crisp, 

 along with its aromatic flavour, makes it a popular, and easily saleable 

 apple. The nature of the tree is such that it will not retain its fruit 

 until it is well coloured, but allows it to drop prematurely. With this 

 apple, colour goes a long wav to increase the market price. A very fine 

 colour mav easih- be obtained bv allowing the fruit to remain where it 

 falls on the ground, in the shade of the tree, for two or three days'; the 

 ground having been previouslv well covered with a good layer of straw, 

 or drv sweet grass. The fruit should be kept out of the direct rays 

 of the sun as much as possible. 



Cool Storage of Fruit. 



It is now a matter of a \ery short time when the system of cool storage 

 which was originated at Doncaster, will be extended to other parts of the 

 southern districts. It has been demonstrated by Mr. French, Manager of 

 the Doncaster Cool Stores, that with care, and a careful study of their 

 requirements, almost every varietv of fruit mav be cool stored for varying 

 periods. Rome Beauty, Munroe's Favourite and Jonathan apples, and 

 Broom Park, Vicar of Winkfield, and Winter Nelis pears, have been suc- 

 cessfullv preser\ed in the Doncaster stores for over twelve months, and 

 have come out in perfect condition. 



Almost all varieties of soft fruits may be kept for some considerable 

 time; even strawberries have been kept, and their delicate flavour well 

 preserved, for six weeks. During the past season, pears were stored at 

 a time when their market value was from 2s. to 2s. 6d. per bushel case, 

 After being kept in the stores for some few months at a cost of about 2s. 

 3d. per case, thev were shipped to various Inter-State markets, and sold 

 at prices ranging from tis. to- 155. per case. 



