Pruning. 149 



satisfactory to know that a great deal of the needed thmning may be done 

 by pruning away portions of the laden fruit-branches. This practice has 

 been most successfully pursued by an eminent Western orchardist, who has 

 found the benefit in the increased size and heightened color of his fruits, 

 and who receives a correspondingly advanced price for his products in the 

 market. 



But, in old trees, we may do much toward thinning out crops by a whole- 

 sale shortening and thinning of the limbs while the buds are yet dormant. 

 The superabundance of fruit-buds is very apparent in the winter season on 

 many old trees, which may be trimmed with a view to their reduction at 

 that season with advantage : for the removal of these overladen twigs will 

 encourage the production of new wood, and even of healthy shoots at the 

 ends of the branches ; which is desirable, since such growth will infuse new 

 life and vigor into the whole organism of the tree. Here, again, we may 

 take a lesson from the vigneron, who, in the winter-pruning, combines the 

 objects of cutting for shape, and for the reduction of the excessive fruitage 

 to which the vine is prone. He also prunes in the summer to reduce the 

 crop, or to thin the fruit, by rubbing out the surplus shoots, and by pinch- 

 ing the ends of those that remain • often taking away the outer bunch of 

 grapes also, with a view to increasing the size and improving the quality 

 of those which remain. 



But the subject is one which, perhaps, needs pruning also ; and, lest this 

 discussion should transcend the limits of propriety, it will now be shortened 

 in, — to be resumed, perhaps, at a future period, if acceptable to 3-our 

 readers, when some of the details may be considered, and the instruments 

 found useful in the operations can be described. 



Cleves, o. yohn A. Warder. 



