FIELD AND LABORATORY EXERCISES 335 



The color should be as bright and high as is typical of the 

 variety. 



Uniformity relates to the specimens in the collection, whether 

 on plates, in boxes, in baskets, in barrels, or in cartons. 



Quality includes both texture and flavor, and these should be 

 true to the variety. If specimens are true to variety in other 

 respects the quality is not questioned and the fruit is not tasted. 



Freedom from blemish is very important. Fruit is often re- 

 jected for bruises, diseases, or insect marks. Perfect specimens 

 should be selected for exhibition. 



FIELD AND LABORATORY EXERCISES 



1. Nursery Trees. Compare the structure of one-year-old and two- 

 year-old apple trees at time of planting. Note in the two-year-old trees 

 what part of the top was produced during the second season of growth in 

 the nursery. 



2. Tree Growth. Study older trees in the orchard and determine the 

 amount of top each season. 



3. Pruning Young Trees. With pruning shears or pruning knife prac- 

 tice pruning young peach trees or young apple trees, applying the prin- 

 ciples of pruning as studied in the text. Older trees should also be 

 practiced upon. 



4. The Next Fruit Crop. Examine a young peach tree in the winter 

 season and determine, if possible, the approximate number of fruit buds the 

 tree is bearing. The difference in structure between fruit buds and leaf buds 

 will soon be recognized. 



5. Fruit Spurs. Apple and pear trees should be surveyed for their fruit 

 spurs, and observations made regarding their probable fruit production the 

 ensuing season. 



6. Winter Killing of Buds. After severe winter weather, if there be danger 

 of killing of fruit buds, learn to determine what buds are still alive and 

 what ones have been killed. A study of a number of these will reveal the dif- 

 ferences. 



7. Spraying. Try spraying large fruit trees with small hand sprayers 

 and thus determine the need of larger machines, and long spray rods. 



8. Harvesting. Compare good and bad methods of harvesting apples, 

 peaches and other fruits. Note the bruised spots followed by rot on fruits 

 shaken from the trees. 



9. Degree of Ripeness. Learn to detect the proper stage of development 

 for harvesting such perishable fruit as peaches and plums. Varieties will 

 differ in this regard and a little practice or trial with each variety will help 

 to decide the matter in each case. 



10. Varieties of Apples. Make collections of several varieties of apples 

 grown in the locality or found in the local market. Study them as to quality, 

 characteristic shapes, color-markings and other points so that each variety 

 will be known wherever it is found. 



11. An apple show or other fruit show may be held. This will 

 furnish a splendid opportunity for judging of fruits of different kinds. If 

 prizes are offered, a number of the less common varieties may be brought to 

 the exhibit. 



