CALENDAR AND INDEX. 157 



any injurious effects from the lime, the vines may be syr- 

 inged alternately with the liquid and pure water, each two 

 or three times a week. A little sulphur dusted over while 

 the leaves are wet is also a good remedy, 14. 



Look over your trained Fruit Trees and Grape Vines; 

 stop the shoots before the bunches of fruit, and train up 

 such shoots as are reserved for bearing next year. Nip off 

 curled and dead leaves, and destroy insects, 22 and 86. 



Fig Trees against fences or on trellises will require at- 

 tention ; train up as many young shoots as will be required 

 for bearers next year, and if the leaves are thick, take some 

 off, with a view to expose the fruit to the influence of the 

 eun, which is essential to its ripening with good flavour, 62. 



Toward the end of this month is the proper season for 

 budding the Nectarine, Peach, Plum, and other species of 

 stone fruit. The Peach stock is often budded when only a 

 year old, but the Plum stock is generally kept in the nursery 

 two or three years 25. 



Apple and Pear stocks may be budded when two or three 

 years old, but those fruits are generally propagated by graft 

 ing early in the spring. 



A judicious pruning of Peach, Nectarine, and other kinds 

 of young trees is necessary at this season. To prevent the 

 long, straggling growth of limbs which are frequently bare 

 of shoots for some distance from the body of the tree, such 

 limbs should be shortened, which will cause the production 

 of lateral shoots. An annual summer pruning is essential to 

 the well being of a tree, as by shortening the wood of the 

 preceding year's growth, a symmetrical tree containing a 

 good supply of bearing wood may be formed. By this treat 

 ment the longevity of a tree will be promoted, provided tho 

 work is done with judgment and care, so as not to render 

 the tree impervious to the influence of the sun and air ; for, 

 be it remembered, that the head of a tree must always be 

 kept moderately open, for the purposes of giving the fruit 

 the best possible chance of ripening perfectly, 21, 34 and 48. 



