PROCEEDINGS OF THE FARMERS' CLUB. 327 



situation of an orchard is of but little consequence, if the exposure to high 

 and raking winds have been avoided. 



Preparation of Trees for Planting. 



When trees are removed from the nursery, no matter how carefully it 

 may liave been done, the roots will be mutilated in the digging. There- 

 fore, before planting, all injured roots should be cutoff smooth with a sharp 

 knife. A tree six feet high should have its roots shortened into the diame- 

 ter of two feet. Trees which vary in height from six to eight feet should 

 be pruned so as to remove sufficient wood, as to compensate for the loss of 

 roots, which is done by removing from the tree two-thirds of the previous 

 season's growth, and some of the branches can be cut out entirely to give 

 to the top its proper shape. 



The tree being ready for planting as directed, and presuming that the 

 soil is in good condition, a hole should be dug sufficiently deep and wide to 

 receive the roots without their being cramped. Two persons are required 

 to plant a tree properly — one to hold it upright, and the other to spread out 

 the roots and put the soil with the hands around the roots, filling up every 

 space. The soil should be pressed firmly about the tree to prevent its being 

 shaken about by the wind. Care should be taken and not plant too deep — 

 never setting the tree deeper than it stood in the nursery. Mulching with 

 litter from the barnyard over the roots of the newly-planted tree is useful ;; 

 frequent working of the soil by the hoe or cultivator in summer has a simi- 

 lar effect during the growing season. It is sad to witness so much neglect 

 in the orchard ; and without more attention than is given by farmers tO' 

 their fruit trees no satisfactory results can follow. The careless and slov- 

 enly treatment of the orchard is the true cause of so much loss and disap- 

 pointment. 



Varieties of Apples to Plant. 



I have thought best to propose two lists of fruit — one for the amateur 

 and another for market purposes. Some of our finest fruit cannot be mar- 

 keted to advantage, but are indispensable to the amateur. 



The following is a list for the amateur or home use. I place the varieties 

 in their order of excellence, so that if the list is too long for any it may 

 be decreased, and the best selection secured by taking from the top of the 

 list: 



Apples — Summer Varieties. 



PRIMATK. 



Large ; yellowish white, with a crimson blush ; one of the finest dessert 

 apples in cultivation ; time of ripening August to October. 



SWEET BOUGH. 



Large ; yellow ; flesh tender ; crisp and sweet — August. 



EAKI.Y JOE. 



Medium size ; yellowish, and striped with red ; very tender and juicy, 

 with a fine flavor ; very productive — August and September. 



JDUEK. 



Fruit medium ; yellowish-white, striped and marked with carmine ; one 

 of the finest summer apples known — August, 



