GUAVAS. 339 



L J inching and Pruning. While the heads are forming and afterward-*, growths that 

 are likely to interfere with their symmetry and equality of vigour should be pinched, and 

 this, if properly attended to, not only secures a well-balanced tree, but short, stubby, 

 well-ripened growths, which produce fruit abundantly. Except in young plants and 

 an over- luxuriant growth, stopping ought not to be practised after July. Pruning 

 is best done after the fruit is gathered, confining it to thinning out crowded, and 

 cutting-out cross, growths ; removing worn-out and irregular branches, and encouraging 

 young in their place, keeps the trees in a healthy, fruitful state for many years. 



General Management. When the trees are in flower water must be used sparingly, 

 and air admitted freely ; water must also be kept from the fruit when it changes for 

 ripening. At other times an occasional syringing is advantageous in cleansing the 

 foliage ; but as a rule the damping accorded to the stove or greenhouse is sufficient 

 for affording atmospheric moisture. The strawberry guava requires a winter tem- 

 perature of 45 to 50 by artificial means, and the pear-shaped guava needs a tem- 

 perature of 60 to 65 in winter, both being given 10 to 15 more heat as a minimum 

 in summer than during the winter. Strict attention must be paid to thorough cleanliness 

 in the plants, keeping them free from dust and parasites. 



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