, 4 6 THE FRUIT GROWER'S GUIDE. 



varieties, ruch as Belle d' Orleans and Early Bivers, Black Tartarian and Governor 

 Wood, the former will ripen a fortnight to three weeks in advance of the latter. Assum- 

 ing those varieties to be forced for the first time and started about the middle of Decem- 

 ber, the early sorts ripen their fruit towards the close of April and the midseason varieties 

 about the middle of May. The following year the trees will ripen their fruit earlier by 

 a fortnight, starting at the time appointed with little artificial excitement. Seasons also 

 influence the ripening of the fruit, making a difference of several days, and it is always 

 good practice to proceed cautiously in forcing when external conditions are unfavourable. 



To have cherries ripe in April, forcing must commence about the middle of December. 

 Trees started at the New Year ripen their crops early in May. Houses started early 

 in February afford ripe cherries later in May. Cool house trees ripen their fruit early 

 in June. Cherries, however, hang a considerable time ; therefore, one forced house of 

 cherries affords a supply of fruit from April to June inclusive. 



forcing to Time. Close the house the first week in December. Maintain a night 

 temperature of 40, 40 to 45 by day artificially, 50 in mild weather, ventilating at 

 50, and closing at that figure. In a fortnight maintain 50 by day, admit a little air, 

 more at 55, closing at the same, 40 at night by artificial means. Continue this 

 treatment, bringing the trees into flower gradually with a night temperature of 40 to 

 45, 50 by day, admitting air at 50, more at 55, not allowing 65 to be reached 

 without full ventilation, closing at 55. Under these conditions the flowers will be 

 fully expanded at the close of January or early in February, when 5 more all round 

 may be allowed in mild weather ; otherwise adhere to the temperatures named. A com- 

 paratively high temperature from sun heat accompanied with free ventilation enhances 

 the growth of the foliage and fruit without prejudice to the crop. When the cherries have 

 stoned, the temperature may be gradually raised to 60 at night, 65 on dull days, and 

 70 to 75 from sun heat with a free circulation of air from 65. Under those circum- 

 stances the fruit of midseason varieties will be ripe enough for first dishes about the 

 third week in April, early varieties at the close of March or early in April. All will not 

 be ready, but enough for first dishes, which please the eye more than the palate, for cherries 

 require a little time to mature after they become sufficiently coloured for gathering. 

 Gradually lower the temperature, admit air freely, yet maintain a minimum of 50. 

 Remove the roof- lights at the end of June. Trees in pots are best for very early 

 forcing, but the same trees should not be forced year after year, for very early forced 

 trees are liable to blossom prematurely, and it is not desirable to subject planted-out 



