70 OF CHERRIES. 



gum remains, it must be cut or scraped off; the 

 best time for doing this is when it is moistened 

 with rain ; you can then scrape it off easily with- 

 out bruising the bark. This operation is very 

 necessary ; and if it be neglected the disease will 

 increase rapidly. 



Wherever the bark or branches have been cut 

 off, the edges should be rounded, and the Compo- 

 3ition applied. 



The general way of pruning Cherry-trees has 

 been to leave great spurs, which continue to 

 increase till they stand upwards of a foot from 

 the wall, and become as thick as a man's arm ; 

 but be it observed, that cutting off, from year to 

 year, the shoots that are produced from the 

 spurs, increases the canker, till large protube- 

 rances, like wens, are formed on the branches, 

 becoming very unsightly ; and these occasion 

 them to producee only small and ill-flavoured 

 fruit, at a great distance from each other. (^See 

 Plate IV. Fig, 2.) When this is the case, the 

 method I pursue is, to head the trees down as 

 before directed. 



If the young shoots are properly trained, they 

 ^^ill produce fruit the following year ; and in the 

 second year they will produce more and finer fruit 

 than a young tree that has been planted ten or 

 twelve years. 



It has been a general complaint, that Heart 

 Cherries are bad bearers when trained up as 

 wall-trees 5 but, by pruning them as Duke 



