170 HORTICULTURE, FORESTRY, FLORICULTURE 



from the commercial standpoint to do so if the trees have been given 

 good care, as new tops may be formed that will produce good crops 

 in three or four years. 



The budding may be done either in June or in the fall, the 

 season depending on the locality and the convenience of the grower. 

 The buds may be inserted on the main branches if the diameter of 

 the latter within 6 or 8 inches of the trunk is not over 1% inches. 

 On larger trees it is not advisable to bud the main branches, but new 

 shoots in which the buds can be inserted may be provided near the 

 trunk of the tree by cutting off the main branches within 1% to 2 feet 

 of the body, and by thoroughly cultivating the soil after the heads are 

 removed. 



In preparing the tree for fall budding it is often possible to pick 

 the fruit, then cut back the top, and insert the buds in three to five 

 of the main branches near the trunk, the distribution of the buds 

 having regard for the form of the future top. In large trees the 

 cutting back is done the preceding winter or spring to provide the new 

 shoots for budding. In the South, however, where fruit is harvested 

 earlier in the season, it is possible to take the crop, remove the top, 

 and then by frequent cultivation provide new shoots on the larger 

 branches that can be budded in August of the same year. 



As soon as the new buds start into growth the old top should be 

 entirely removed and the branches bearing the buds cut back close to 

 the bud. The new shoots that grow on the old branches should be 

 kept off, and the new head formed in accordance with the grower's 

 ideal for a top. It may be advisable to head in the shoots of the new 

 top during the first summer to stock them up and prevent long, 

 slender, weak branches. The ends of the old branches should be 

 painted with red lead to prevent the entrance of fungi and bacteria 

 which cause their decay. If care is exercised in all of the operations, 

 the new top may bear profitable crops for many years. (Y. B. 1902.) 



ORIGIN AND CLASSES OP THE CULTIVATED APPLE.* 



(a) The true apples have descended from the Pyrus Mains of 

 Europe. Characteristics: Woolly twigs, calyx, and flower stems; 

 fruit various, but always holding its calyx. The common apple of 

 commerce comes from this species. (6) The crab apples have de- 

 scended from the Pyrus baccata of Europe. Characteristics: Growth 

 smooth and more wiry than that of the true apple ; leaves narrower, 

 thinner, and with longer stems than Pyrus mains; flower clusters 

 and leaves seldom woolly ; fruit small on long, wiry, slender stems ; 

 seed inclosed in hard, close-fitting hulls; calyx falls off when fruit 

 is mature. Very few of these are cultivated. The Yellow and Red 

 Siberian are, perhaps, of this parentage, (c) Hybrid crabs are 

 known to botanists as Pyrus prunifolia. They are undoubtedly the 

 result of crosses between the true crabs and the larger apples. In 

 this group are included most of the so-called crabs of commerce, 

 such as the Transcendent, Hyslop, Sweet Russet, and Excelsior, (d) 

 Pyrus eoronaria is the American crab apple. The largest or Western 

 form has become known as Pyrus ioensis. This is a native of the 

 Mississippi Valley eastward. Characteristics : Tree vigorous, young 



* For illustrations, see pages 83, 51, 105, 141, 213, 411. 



