98 FRUIT GROWING FOR AMATEURS 



In dealing with the Pear, one can safely summer prune all side 

 shoots above the sixth leaf, and in winter shorten them to within 

 about an inch of the base ; but greater discrimination is neces- 

 sary in dealing with the Plum. Summer pruning ought, never- 

 theless, to be practised, though good shoots of the previous 

 summer's growth should be trained in. instead of being cut 

 above the sixth leaf, providing they can be accommodated without 

 crowding the tree. 



At the winter pruning, the shoots which have been summer 

 pruned are cut back to within one or two buds of the base in 

 the usual way ; but those that were tied in without being 

 " stopped " are merely shortened by one-third. The leading 

 shoots of the Plum, those that extend the branches, are not 

 shortened at the summer pruning, but in winter one-third is 

 cut off the end of each. 



It is almost always necessary to lift and slightly root prune 

 young Plum trees during the first two or three years following 

 planting ; otherwise they make such rank growth that the 

 form of the trees is liable to be spoilt ; moreover, such shoots 

 do not bear fruit. The trees ought not to be kept out of the 

 ground any longer than is really necessary, or the roots may 

 get dry ; all thick roots and those that have started to grow 

 straight downwards should be shortened by half, and in re- 

 planting be laid nearer the surface. The soil must again be 

 made thoroughly firm round about them. It is useless to 

 attempt to restrict the vigorous growth of young fruit trees 

 by cutting back the branches : this, in fact, merely aggravates 

 the evil, and the trees will make more vigorous growth than 

 ever. 



If Plum trees are carefully managed during the first few years 

 of their lives by treating them as advised, with the object of 

 preserving a proper balance of growth, they are likely to prove 

 satisfactory during later years. 



Suitable Varieties. The amateur may well rest content 

 -with a limited number of varieties ; of these there are many 

 from which to choose. For standards, bushes, and pyramids 

 he might choose from the following. Dessert varieties : Bryan- 

 ston Gage, greenish ; Denniston's Superb, yellowish green ; 

 Kirke's, purple ; Oullins Golden Gage, yellow ; Heine Claude 

 de Bavay, greenish. Cooking varieties : Belgian Purple, purple ; 

 Monarch, purple; Pond'* Seedling pink; President, dark 



