i6 



THE FRUIT GROWER'S GUIDE. 



moderately strong, as such \s preferable through the buds not being too widely 

 distributed. Cut it back to 1 foot from the ground as shown by the barf: this 

 should be done from the fall of the loaf to the middle of February or beginning of 

 March, during mild weather. 



Shoots will be produced in spring from the three uppermost buds The highest of 

 these (j) train upright, the other two respectively to the right and left, and at an angle of 

 45, as shown at k and / in the second tree ( W). If one grow stronger than the other, as 

 kj depress it to m or lower, and raise the weak / to o or higher, so that shoots as nearly 

 as possible of equal strength may be produced. In autumn the upright shoot should be cut 



Fig. 9. HORIZONTAL TRAINING. (Scale: i- inch=l foot.) 



References: V, maiden tree: i. point of heiuling. IV, tree in first \ ear's training ; j, leader ; /.-, strong shoot to- 

 be depressed ; I, weak shoot to be raised ; m, strong shoot depressed ; o, weak shoot raised ; y, point of shortening 

 leader. X, tree in autumn of second year's training ; a, point of cutting back leader ; 6, shortening laterals to two 

 buds ; c, stubby shoots or spurs. 



to within 1 foot of the point to which it was first shortened, or as near that as a bud, 

 with two others below it, eligible for horizontals will permit. As 1 foot is the distance 

 to be allowed between the horizontals, the buds left to produce them should be a little 

 below the line along which they are ultimately to be trained. This will be readily 

 understood on reference to TF, in which y is the place where the upright shoot is cut to 

 the horizontal line. As the side, particularly the lower, branches cannot be too strong 

 they should not be depressed or brought to the horizontal line for another season. 



In the second year of training the leaders of the main branches are not to be stopped, 

 but any side snoote should be pinched at the third good sized leaf,, not counting the one 



