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*** THE FRUIT GROWER'S GUIDE. 



process the temperature must be maintained at 40 to 45 at night, always with a little 

 ventilation in closely-glazed houses, and 50 by day, with more ventilation until the 

 flowers expand. The day temperature should then be 50 to 55 artificially, rising to 

 60 or 65 with sun, under free ventilation. Fertilisation should be daily attended to 

 after the first expanded flowers have ripe pollen, and this is only effective when dry 

 and the stigma viscid. A rather dry, not arid, but buoyant atmosphere, favours a good 

 set of fruit. 



When the blossoms fade, gradually raise the night temperature to 50, and maintain 

 55 through the day by artificial means, admitting air from that point, always without 

 lowering the temperature. Increase the ventilation with the sun heat, so as to have 

 it full at 65, reducing it from that point with the declining sun, closing at 65, but 

 not so early as to raise the temperature above 70 afterwards. 



During the stoning process the temperature should be kept at 55 on cold nights, 

 and 60 to 65 by day artificially, increasing the ventilation from 65 with sun heat, 

 having a free circulation of air at 70, not allowing an advance to 75 without full 

 ventilation, and commence reducing it at 75, yet not closing until the sun has declined 

 in power, so as not to raise temperature above that point. Avoid a stagnant atmosphere 

 and high temperature by artificial means on the one hand, and cold and dry atmospheric 

 conditions on the other. 



By the time the fruit has stoned, increase the night temperature to 60 65, and that 

 of the day to 70 75 artificially, ventilating from 65 so as to have a free circulation 

 of air between 70 and 75, and regulate the ventilators to maintain that heat during 

 the day with an advance of 5 to 10 from the sun. Close early in the afternoon 

 with plenty of atmospheric moisture ; not, however, raising the temperature more than 

 10 to 15 above the artificial day mean, and allow it to fall to 65 at night. 



As the ripening of the fruit commences more air is necessary, and temperatures of 

 60 to 65 at night, 65 on dull days, 70 to 75 when mild. A stagnant atmosphere is 

 fatal to the development of the highest flavour. Under the conditions described the 

 fruit will ripen satisfactorily, and with proper supplies of water at the roots the foliage 

 will be preserved in health. 



When the fruit is gathered the house should be freely ventilated, but not per- 

 mitting the temperature to fall below 55 ; and not until the weather becomes sufficiently 

 warm, say in June, can the ventilators be left open safely day and night. After the 

 wood is sufficiently hardened and the buds prominent in the axils of the leaves, the roof 



