CROPPING. 233 



frnit, rather than many, should be the rule. Four peaches the weight 

 of twelve will probably contain double the amount of edible fruit, besides 

 being immensely superior in their appearance. 



In thinning, too, the most perfect fruit only shonld be left, and those 

 posted in the best positions where they may swell freely without 

 contacl^iWith other peaches, branches, bricks, &c. Often the finest fruits 

 are spoilt for lack of attention to such trifles, or the foresight to anticipate 

 the space required as they reach full size. 



III. — Swelling and Stoning. 



This is often rapid, should the tree be healthy and the weather genial. 

 Care must, therefore, be taken, especially during the first swelling, that 

 the young peaches are not allowed to bruise each other.' Towards the end 

 of the first swelling is » suitable time to assist the tree with manure 

 water, top dressings, &c., as the process consumes much food. During 

 the second swelling the fruit makes rapid progress and the strain on 

 the tree is great. The process is much facilitated and the peaches 

 greatly enlarged by overhead and root waterings during the earlier and 

 gradual growth of the peaches towards full size and maturity. It will 

 now also readily be seen whether an excessive crop has been left, and if 

 so, part of it, though so late, may still be removed. 



Stoning tries the patience of cultivators, especially amateurs. IXot 

 only is no apparent growth made, but a good many fruits are often 

 thrown off. Ko direct efforts are i possible, either to hurry peaches 

 through this halting, critical process, or prevent the fruits from 

 falling. The latter is generally a proof that too heavy a crop has been 

 left, or something is amiss at the roots or wrong in the treatment. 

 Masterly Inactivity is the safest practice now. The peach is exceedingly 

 busy, forming and fortifying its seeds within, and therefore resents all 

 interference from without. When this process is completed it is more 

 amenable to external influences, and the cultivator, as already stated, 

 may do much to help it during its second swelling, which begins the 

 moment the stoning process is sufficiently advanced, 



IV. — Ripening. 



In suitable localities and genial oUmes the sun and the atmosphere 

 complete this process with little aid from the cultivator. A few leaves 

 may be pushed aside from the fruit to allow of more light and heat to 

 develop the full lusciousness of its flavour. In less favoured localities 

 peaches would often be much better finished were a little extra trouble 



