PEACHES AND NECTARINES STONING AND FINISHING THE FRUIT. 95 



Peach and nectarine trees cannot have too sweet an atmosphere, success greatly depend- 

 ing on a free circulation of air. 



Attend to the timely, gradual, and judicious disbudding of the shoots; also to 

 thinning the fruits. A good watering should be given as circumstances require in 

 different cases, say, trees in pots daily, and in narrow borders once or twice a week. 

 Borders of sound materials may only require a supply of water at fortnightly, three 

 weeks, or monthly intervals. Let the rule be to afford water or liquid nourishment 

 whenever necessary only then, and a thorough soaking every time. 



4. Stoning of the Fruit. During the first swelling the fruit should attain to the 

 size of a small walnut, and after that the formation of the stone commences. The fruit 

 then enlarges very gradually, and appears almost stationary for a time. Care must be 

 taken during the stoning process to avoid undue excitement and checks. The chief 

 points to be attended to are 1, the maintenance of an equable temperature by early, 

 free ventilation, and no excitement by early closing ; 2, the avoidance of large reduc- 

 tions of foliage ; 3, proper but not excessive supplies of water to the roots, and a 

 genial atmosphere. The opposites of those conditions, or any of them, may result in 

 many or all the fruits being cast during the stoning process. Too strong fumigations 

 with tobacco will also cause the fruit to turn yellow and drop, as may attacks of red 

 spider ; while overcropping is usually attended by a large percentage of prematurely 

 cast fruits. 



Syringing should be practised in the morning and afternoon during the stoning 

 process. One good syringing is worth a dozen drizzles in freeing the trees of insect 

 pests, and it is a mistake to keep the foliage nearly always wet in fact, forethought and 

 discretion must be exercised if success would be attained. The house may be ventilated 

 at 50, fully at 60 to 65, and closed at 55 during the stoning process. 



5. Last Swelling of the Fruit. The fruit swells rapidly after the stoning is com- 

 pleted, provided the trees are well supplied with water and nourishing food at the 

 roots, and the atmosphere is kept properly moist. Syringing should be continued in 

 the morning and afternoon until the fruit begins to change colour for ripening ; then 

 maintain a genial atmosphere by sprinkling the paths and borders occasionally in bright 

 weather. The completion of the stoning process can be ascertained by testing a fruit 

 with a needle or knife ; if stoned it will not be pierced or cut through ; then, not 

 before, the ripening of the fruit may be accelerated by a warmer and closer atmo- 

 sphere, but it is advisable to ventilate at 60 to 65, allow a free circulation through 



