48 HISTORY OF FRUITS. 



this process he obtained a very excellent bread, full of 

 eyes and extremely palatable and light. 



The Siberian crab apple was not cultivated in this 

 country until 175$, and the small fruited variety was 

 first introduced in 1784. The flavour of this latter kind 

 is highly esteemed in tarts and puddings, and the tree is 

 often planted to beautify our shrubberies. The dwarf 

 apple-tree, when allowed to spread naturally, is the greatest 

 ornament that can be planted on our lawns, both when in 

 blossom and in fruit, particularly the red varieties. 



In pruning apple-trees, nothing more should be done 

 than to cut out all those branches which cross each other, 

 to prevent the rubbing of the bark ; but never to shorten 

 any of their shoots, except those shoots or suckers which 

 proceed from the stem, which should be entirely taken 

 off, as also all branches broken by the wind or accident, 

 which should be cut off close to the division of the 

 branch. November is the best time to prune apple-trees, 

 as it inj ures them to prune in frosty weather, or when the 

 sap begins to rise. Pruning is to be avoided as much as 

 possible, as it creates useless shoots, and prevents the 

 fruiting ; but if trees are becoming too full of branches, 

 which will be the case in espaliers, the better way is to 

 rub off the buds and shoots which are irregularly pro- 

 duced in the growing season. All sorts of apples pro- 

 duce their fruit upon curzons, or spurs, therefore it is ne- 

 cessary to be careful not to cut off or destroy them, as 

 they continue to be fruitful for several seasons. 



The apples intended to be preserved for the winter 

 should remain on the trees until quite ripe, when they 

 should be gathered in dry weather, and placed in a heap 

 for five or six weeks, in order to sweat : they should then 

 be carefully wiped dry, and those that are perfectly 

 sound, packed in large jars or boxes so as to be excluded 

 from the air, which will keep them sound and plump, and 



