PRUNING 97 



of the longest and highest branches, depending on the vari- 

 ety, distance of planting, and other conditions of locality 

 and preference. The cherry as well as the peach should be 

 kept pruned to an open tree as the spurs and shoots will be 

 more fruitful and the branches more vigorous. The same 

 practice should also be followed with the plum. 



84. Salient features in pruning mature trees.— The fol- 

 lowing points should be borne in mind by the pruner in han- 

 dling mature trees: 



1. Remove all dead branches, also diseased or injured 

 parts in order to safeguard the remaining portions of the 

 tree. Some exceptions to this may be noted in case of such 

 a disease as black-rot canker {Sphceropsis malorum) if it is 

 abundant through the tree. If all diseased limbs were re- 

 moved, little of the tree would remain, hence the practice 

 is to remove only such limbs as show evidence of decline. 



2. Open up the tree. If the tree has become too thick 

 and ''bushy," it will be necessary to remove a portion of 

 the limbs or a weakening of the fruit-spurs will result and 

 fruit inferior in size, color, and quality will be produced. 

 Rubbing limbs should be cut off, and long rangy ones that 

 are out of proportion should be headed-back. 



3. Avoid the removal of fruit-spurs. This is paramount, 

 and a thorough understanding of the way a tree bears its 

 fruit must be one of the basic guides in the removal of 

 branches. There are times when it is desirable to remove 

 some of the spurs, or portions of the individual spur, in order 

 to improve those that remain. 



4. Stubs are to be avoided. In removing limbs or 

 branches, no matter how small, they should be cut close to 

 the trunk or adjoining branch to which they are attached. 

 This is not so important with the peach as with the apple, 

 owing to the strong growth of the former which will more 

 quickly envelope a small stub. 



