84 OP PRUNING 



pufh, they muft be looked oyer^ and afj( 

 fore-right and fide-buds rubbed off, leav- 

 ing none but thofe that are to remain for 

 next year's wood : this can be done now ' 

 with more certainty than when the leaves 

 are farther advanced ; but as many buds 

 will pufh afterwards, this work muft be 

 repeated as often as there is occafion, that 

 is, as long as any fuperfluous wood grows. 

 If thefe directions are followed, they will 

 be thriving trees, the fruit good flavoured, 

 and but little ufe for the knife at the 

 pruning feafon. 



THE thinning of peaches and nectarines 

 is very material ; on the judicious perfor- 

 mance of this depends the flavour and 

 iize of the fruit. It is not the largeft fort of 

 peaches that are the beft, but a large peach 

 of a good kind is much higher flavoured 

 than a middling fized one of the fame fort, 

 If there are a great many fet in clutters, it 

 is bell to thin them at three different 

 times ; the firil fhould be when they are 

 as large as a fmall pea; three then may be 

 3 left 



