STATE POMOLOGICAL SOCIETY. 45 



dends at those figures. But even at a much lower vahiation, — 

 say from twenty-five to fifty dollars per tree at forty years 

 one can readily see what a valuable asset they would be to 

 anv farm. 



To sum up then, in handling an old neglected orchard my 

 experience would lead me to advise you : 



First: Get your trees low down, or comparatively so, Avhere 

 they can be handled economically. 



Second: Clean out the scale, if you have any, besides clean- 

 ing ofif the old fungus-laden bark on the trunks. 



Third : Get new bearing wood on the trees which have long 

 been stagnant, and keep the trees in good vigorous growing con- 

 dition. 



Fourth : Look out for cavities and decayed places in the 

 trunks and limbs. Clean them out to solid wood and protect 

 from further decay. 



Fifth : Practice thinning your fruit in the summer time even 

 though the cost is considerable. It is the best paying proposi- 

 tion I know of. 



Sixth: Spray thoroughly, harvest your fruit with care, pack 

 it honestly, put it on the market in attractive shape. 



Conclusion. 



Orcharding in New England is getting to be a great special- 

 ized industry. The areas now being planted with young trees 

 are very extensive, which is as it should be, for those who go at 

 it rightly. It is, however, no get-rich-quick proposition. Time 

 and patience are required. There are many who fear it will be 

 overdone. While I am not one of these, I realize the strategic 

 value of an orchard already established. This is why I make 

 my plea for the old neglected orchard — in a great majority of 

 cases it has the power to "come back." If given intelligent care, 

 its recuperative powers are such that even the most sceptical 

 will be convinced if they proceed along these lines. 



Ones. Did I understand you to say that the summer spray 

 was the self-boiled lime and sulphur? 



Mr. Drew: Yes. 



Ones. No cooking at all ? 



Ans. No cooking except wdiat is done with the heat of the 



