240 PRINCIPI-ES AND PRACTICE OF PRUNING 



with a knife and then wax. Every hnib ?.s-inch and over when cut 

 should be waxed, especially in training- and pruning trees up to five 

 or six years old. 3. In cutting out limbs entirely, cut close and 

 smooth, then wax. Do not leave stubs. 4. Never cut angular 

 wood. Where a cut is made the woo<l should be round, 

 no smaller than a lead pencil, and a little larger would be 

 better. 5. Never crop or shear off ends of fruit limbs. Never 

 shear the tree under any circumstances, li. Keep the trees free 

 of water sprouts, especially the trunks of the young trees. 

 7. When in doubt leave it! That is, when in doubt whether a limb 

 ought to be cut out or cut off, leave it until next time. It may be 

 taken out in the future if necessary, but if cut off it can never 

 be put back. It is necessary to go over the orchard at least three 

 times a year with the pruning shears. 8. Never cut out the little 

 fruit limbs which grow in the framework of the tree unless they 

 become too thick. 



A very important point which should not be overlooked is the soil. 

 Unless the soil is kept in good physical condition, manufacturing 

 food for the tree, one cannot expect good results. The framework 

 of the tree has been built. On it are hundreds of fruit limbs, fruit 

 spurs have set, thousands of buds are ready to produce more fruit 

 limbs and spurs, and more fruit limbs are continually coming into 

 bearing, so unless the tree is properly and regularly fed one cannot 

 expect proline and continuous fruiting. Every bud on the lemon 

 tree is capable of growing fruit limbs and fruit spurs — even down on 

 its trunk to the ground. Keep the food reservoir in good running 

 order, furnishing the proper diet for the tree. With the proper 

 handling of the soil and proper training and pruning one can de- 

 velop a tree which will always and indefinitely be a prolific bearer 

 and a profit to its owner. 



