APPLE CULTIVATION. 603 
CULTIVATION OF THE APPLE. 
By SypNEy SHOOBRIDGE, ‘Clydesdale,’ Glenorchy, 
Tasmania. 
In preparing a paper on the above for this meeting, the 
writer cannot well be expected to touch upon every detail 
which will be met with in the course of an orchardist’s 
career, and he is also conscious of its many imperfections ; 
yet, after several years’ experience, it is hoped that a 
general outline is given of what one must be prepared to 
undertake if a decision to embark in apple culture is de- 
cided upon. The writer trusts that the discussion to 
follow will also bear upon points for which space could not 
be allotted in this paper. 
The first consideration in fruit-growing is 
‘THe SELECTION OF THE SOIL AND SITUATION. 
In Tasmania almost any soil is suitable for this purpose, 
from the lightest soil to the heaviest clay. Where possible, 
an eastern aspect is preferable to any other, for many 
reasons. First, because of the morning sun; and, second, 
because it is generally sheltered from the strong north and 
north-westerly winds. In all cases where the soil is not 
naturally drained, it should be done artificially, either 
with tiles, or brush, or stone, to a depth of not less than 
3 feet. This is most important, as the trees will not thrive 
where the water lays for more than a few hours. I should 
like to lay special stress upon this matter, as it is not given 
nearly enough consideration by intending planters. 
Varieties of fruit, such as the French Crab, Sturmer, and 
Stone Pippin, require more moisture than most kinds, and 
this should be taken into consideration when selecting soil 
and situation. Again, the Cleopatra, King Pippin, Cox’s 
Orange Pippin, and others of the earlier varieties, can 
manage with a lighter rainfall, as well as soil, to come to 
perfection. 
SELECTION OF VARIETIES. 
These, to the ordinary grower, should be, I think, limited 
to about eight different kinds, viz.—Dessert: Ruibston 
Pippin, Cleopatra, Cox’s Orange Pippin, Aromatic Pear- 
main, Scarlet, Nonpareil, and King of the Pippins. For 
Culinary purposes: French Crab, Sturmer Pippin. There 
are several hundred other varieties, many of which do well 
in Tasmania. At the same time, from a practical and also 
