76 PRACTICAL GARDENING. 



it, there is no comparison between tlie fruit so produced and 

 that groA^Ti on a south-west aspect. We have seen frequently 

 a morello cherry on the north side of a wall, and as the 

 branches reached the top, and continued growing, trained 

 down on the south side. The fruit on the warm side has 

 been more than twice the weight, and a month earlier, as 

 compared with that on the north side, though of course the 

 fruit, was from the same tree. We can, however, hardly 

 imagine a- prettier sight than a neat orchard, walled in, with 

 the trees planted on slij)s of grass stretching from east to west, 

 and the smaller trees, or bushes, on other shps of ground 

 turned up, and neatly planted and pruned. 



If the soil of a place destined for an orchard be moderately 

 good, it is desirable to do nothing but properly drain it, and 

 trench it two feet deep, planting at the distances before 

 mentioned. If trees can be got cj^uite healthy, of not too 

 vigorous a growth, and that have been planted out not more 

 than two years, they will come into bearing early, and repay 

 for all the trouble of taking up very carefully ; but if there be 

 any check given to trees so forward, it is great odds that 

 younger ones, only two years grafted, will overtake them, and 

 pass them both in growth and bearing. 



Selecting Fruit. — In selecting fruit, set the highest value 

 upon the sorts which keep well. There are many which do 

 not ; and of these one or two trees will be enough, because 

 they will perish before the cro^D of two trees corild be con- 

 sumed in the ordinary way. What pear is more beautiful or 

 more luscious than the Jargonelle in fine order ? Yet, when 

 they are once fit to eat, they are almost immediately gone by. 

 Three weeks, at any rate, would comprise the first and the 

 last keeping, and sometimes a fortnight. There are apples 

 quite as fine to eat, and as rapid in their decay ; and these 

 should be avoided, except so far as one or two trees are con- 

 cerned. But there are sorts of apples and pears that remain 

 good a long time ; and to these we may devote a much larger 

 space. Take, for example, the ribstone-pippin, for an apple. 

 This will keep in fine eating condition for months, and is 

 almost without a rival in flavour, in texture, and in usefulness, 

 as a culinary, as well as a dessert apple. In pears, there is no 

 difficulty in choosing sorts equally weU adapted for the dessert, 

 and possessing the great recommendation of keeping a con- 

 siderable time. There are, however, many pears which, 



