112 FAMILY RECEIPTS. 



Quince trees, by proper attention, may be made to 

 have straight handsome bodies, and fine expanding reg- 

 ular tops, instead of the crooked, craggy, sprawUng 

 bushes, so generally cultivated. 



It is also a great mistake to trim the stems of young 

 trees too high, causing them to shoot up to premature 

 height'^, become top-heavy, and liable to be blown over, 

 or badly leaned from their perpendicular and true 

 position; which causes them to need staking, and tying, 

 whereby they are apt to become chafed, and frequently 

 ruined. 



Trees in town gardens, which are situated between 

 high houses and barns, are peculiarly liable to misfor- 

 tune by wind, which is caused to whiffle, whirl and eddy 

 about with such force, as often to do great damage; in 

 all such cases thcv should be allowed to send out limbs 

 lower down, in regular order, with a straight centre, 

 and handsome shape. 



When peach trees get large and over-grown, or when 

 they are apparently going backward from age, they can 

 again be renewed by cutting off the whole top, at the 

 collar next the roots, or at tlie first branching limbs, 

 when a great quantity of shoots Vvill put out and form 

 handsome clumps, and bear well; indeed it is the Penn- 

 sylvania method of serving trees for the first bearing, 

 which for seedling kinds do well: cultivated kinds 

 should be cut above the graft. Prune all trees at the 

 opening of the bud, and if you wish to be nice about it, 

 cover the cut with grafters wax, tar or oil paint. 



GRAFTING, OR ENGRAFTING. 



The following directions for grafting, are given by 

 Dr. Deane, in his valuable Georgical Dictionary: 



The methods of grafting are various. The first, 

 which is termed Rind or Shoulder grafting, is seldom 

 practised but on large trees, where either the head or 

 large branches are cut off horizontally, and two or more 

 scions put in, according to the size of the branch, or stem; 

 in doing this the scions are cut flat on one side, with a 

 shoulder to rest upon the crown of the stock; then the 



