Preservation of Apples. 9 



Tenth Year. — Winter Pruning. The spurs No. 1. are now 

 cut down again (asjig. 9. a, a fruitful bud, and b, a growing 

 bud). The spurs No.2. are 

 pruned to three fruit buds 9 



(as c c c), and the spurs 

 No. 3. to four fruit buds 

 (as d d d d). 



It will be observed that 

 the spurs No. 1. have now 

 been cut down twice; the 

 first time in the sixth 

 year, and the second in 

 the tenth. Thus, those 



spurs cut down to a fruitful bud (as fig. 5. a) have borne 

 fruit four years ; and those spurs cut entirely down, or to a 

 growing bud (as a, b, Jig. 5.), would have only borne fruit 

 three years. In these two cases, I always leave the spurs 

 with three fruit buds each this winter, and cut them down 

 the following winter, unless they have grown very vigorous 

 and straggling. 



The system already detailed, of cutting down and renewing 

 the spurs, is practised with all others as here directed. Thus, 

 the next year, the spurs No. 3. are cut down (as in fig. 6.f), 

 and the second year from this time, the spurs No. 2. (as fig. 7. 

 b\ and in the fourth year from the present time, the spurs 

 No. 1. cut down (as Jig. 5. a, and Jig. 9. a) require to be cut 

 down again. 



, Conclusion. — To some the above directions may appear 

 tedious and intricate ; but it became necessary to enter into 

 minute details, in order to illustrate the principle of this sys- 

 tem of pruning, the object of which is to obtain spurs always 

 at a proper distance from each other, so that a suitable portion 

 of sun and air may be admitted to them, and so that the spurs 

 may always be kept supplied with young healthy wood and 

 fruitful buds. This renewal of spurs may be practised for a 

 great many times, and thus those long injurious straggling spurs 

 which are so generally shown, may be avoided. 



Art. II. On the Preservation of Apples. By Mr. David 

 Gibe, Gardener to the Dowager Marchioness of London- 

 derry, North Cray Place, Kent. 



Sir, 

 I have seen some communications in your excellent Maga- 

 zine respecting the preserving of apples, but, as neither of 



