PRUNING. 105 



from the ground the principal food of the tree, and in pro- 

 portion to their number, size, and activity, other things 

 being equal, are the vigor and growtli of the stem and 

 brandies. Hence, when a tree is dei)rived of a certain 

 portion of its roots, its supply of food from the soil is 

 lessoned, growtli is checked, the sap moves slowly in its 

 channels, is better elaborated in the leaves, and the yoimg 

 branches and buds begin to assume a fruitful character. 



Roots are also pruned to prevent them from penetrat- 

 ing too deeply into the earth, and to induce the formation 

 of lateral roots near the surface, similar to the cutting 

 back of a stem to produce lateral branches ; the principle 

 is the same. 



Prunlnq at the time of Transplanting.— This is per- 

 formed, not only to remove bruised and broken roots and 

 branches, but to restore the tree to a proper balance. As 

 trees are ordinarily taken from the ground, the roots are 

 bruised, broken, or mutilated, to a greater or less extent. 

 This obviously destioys the natural balance or proportion 

 that existed between the roots and stem, and in such a 

 condition the tree is unable to grow. The demand upon 

 the roots must therefore be lessened by reducing the stem 

 and branches in length or number, or both ; and the more 

 the roots have sufiered, the greater must be the reduction 

 of the stem and branches to bring them to a correspond- 

 ing condition. 



I 



PRUNINfi MECHANICALLY CONSIDERED. 



Having now treated of the principles on which prun- 

 ing depends, it remains to speak of its mechanical execu- 

 tion ; for it is not only necessary to know what and why, 

 but hoio to prune. Theory is only useful as it serves to 

 guide in practice. 



1st. Pruiiing Stems or Branches. — The great point to 

 be observed in making incisions on the stems and branches 

 5* 



