I2D 



THE FRUIT GROWER'S GUIDE. 



against by rubbing off the superfluous growths whilst quite young, as shown in the 

 detached foliate shoots in B. The tree is then prevented wasting its energies on 

 worse than useless shoots, as indicated in dotted outline, and the shoots retained benefit 

 by the sap concentrated upon them, and the wood thereby becomes stouter, with freer 

 channels, also thicker and more elastic bark. These are important considerations in laying 

 the foundation of the future tree ; therefore remove all the growths that push in the first 

 year of training, except the leader />, and side shoots q. Train the side shoots at an angle of 

 about 45, depressing the strong and elevating the weak, so as to insure equal vigour in 

 both. If any laterals are produced, pinch them at the first leaf, and to one joint of sub- 

 sequent growth. When the leaves fall, or preferably in early spring, shorten each branch 



Fig. 40. OBIGINATING FAN-SHAPED CHEERY TREE. 



References : A, maiden tree, headed. B, one-year-trained tree, showing disbudding and shortening ; p, leader ; 

 q, side shoots. C, two-years- trained tree, indicating pruning. 



to 6 inches from its base. This for the Duke and Morello races ; the Bigarreau and similar 

 strong-growing sorts should have the branches shortened to 9 inches, always to plump 

 well-situated buds. The second pruning is represented by the bars in B. 



In the second year of training ( C) a leader and two side shoots are taken from the 

 leading branch, reserving the side growths near the upper part so as to obtain a good 

 distance between them and the first side branches, rubbing off all others on the stem, 

 as shown by the detached growths. The side branches will push several growths. Two 

 only must be retained for extension on each, and as near as practicable at their 

 extremities, pinching the remainder at the fifth leaf (or third, not counting the basal 

 leaves), and subsequent growths from them at the first leaf. Some of the growths on 



