ABOUT FRUITS, FLOWERS AND FARMING. 305 



these should from day to day be reduced in number, until, 

 at l.i^t, all aiv removed but one, and that one should, if pos- 

 sible, spring from the nearest point where the stump joins 

 the old stem. When this new branch is obtained and fairly 

 established, remove the stump with a fine saw, so as to 

 leave the new branch, as nearly as possible, in the place of 

 the old one. We remove the whips from a stump gradu- 

 ally in order to give the tree the advantage of their leaves 

 as long as it can be done without interfering with the 

 branch or branches which we are training out. 



This method is to the peach what pruning is to the grape. 

 The tree is kept in hand instead of sprawling abroad, a 

 prey to its own weight and to storms ; there is always a 

 plenty of young wood for the fruit, which can be easily 

 reached when one thins out, or gathers for use. 



One of our trees taught us this method of its own accord 

 in the summer of 1843. The weight of fruit was so great 

 that we applied a prop to the middle of the branch ; in a few 

 days the branch broke short off at the point of the prop. 

 It so happened that the three main limbs on one side of the 

 tree acted in this manner. That same fall a strong growth 

 of new wood shot out, and the next season I had on that 

 side as fine a top as ever I had on any peach-tree. 



EVERY farmer who expects his wife to make good butter, 

 after furnishing her with some good, well-fed milk cows, 

 should provide her with good milk-pans large and shallow, 

 so as to present a large surface for the cream to rise on, and 

 enough of them to hold all her milk, and allow it to remain 

 undisturbed long enough for all the cream to rise. These 

 pans should be nicely washed every time the milk is emp- 

 tied out of them, and always be clear and bright when 

 filled. 



