THE RENOVATION OF AN OLD ORCHARD. 55 



We like to have pigs in the orchard, for they thrive on the clover 

 and do not eat it off so fast nor so close as do sheep. Where they 

 may be allowed to live on the clover and apples the finest quality of 

 bacon is obtained, and when they are fed upon corn in the autumn 

 no finer quality in pork can be made. 



In connection with the plowing of old orchards pruning is necessary. 

 The trees are often overgrown with wood that has accumulated for 

 many years and this should be judiciously thinned. All dead or 

 enfeebled wood should be cut out ; all cross branches or those grow- 

 ing in the center of the trees should be removed. This will cause 

 new growi;h to start, new fruit spurs will be developed, and upon 

 these will be borne exceedingly choice fruit. 



This operation of pruning should be carefully done, and at least 

 two or three years should be taken to change the tops of overgroAAii 

 trees and to thinning out their branches, as too severe pruning at 

 one time checks the trees too much. W^herever the orchards are 

 on land that may be cultivated there will be found great advantage 

 and a large increase in the quantity and finer quality of the fruit. 

 Along with the cultivation of the soil and the pruning, spraying of 

 the trees will add much value to them. Bordeaux mixture, when 

 properly applied improves the foliage, gives tone to it, and thus 

 increases the growth of wood; with the improved foliage the fruit 

 buds are better developed and the quality of the fruit much im- 

 proved. Perfect foliage is most essential for prolonging the life 

 and value and the usefulness of our orchards. 



There is much yet to be learned about spraying and the strength 

 of materials to be used. The condition of the weather has to be 

 taken into account, as to its being wet or dry at the time of spray- 

 ing; these are points that will need to be most carefully studied, 

 for of late more or less injury has resulted from spraying materials, 

 in spotting the foliage and in more or less of discolored fruit. We 

 are now using three pounds of sulphate of copper and four pounds 

 of lime in fifty gallons of water; the old formula, used for many 

 years, called for double the cjuantity of sulphate of copper, or six 

 pounds. This lighter solution seems to be quite as effective in its 

 destruction of the apple-scab fungus, which is the chief enemy of 

 both the foliage and fruit of our trees. 



It is very important to observe the right method in making Bor- 



