244 THE POME FRUITS, 



offers a means for thinning the fruit, and a profitable way of 

 securing good quality. 



The apple should be headed low and the lower limbs should 

 be started 18 to 24 inches from the ground. This is done 

 by pruning the growing tree heavily and topping it al the 

 point where the head is to be formed. When a number of 

 branches start, remove all of them except three or four of 

 the largest to form the framework of the trees, since this is 

 an ideal number. These should be distributed along the 

 trunk of the tree and not come from one point. Never 

 allow two branches to form a fork in a tree. The branches 

 forming the framework of the tree should be cut back to 

 about one foot in length the first year and all other branches 

 entirely removed. Continue to cut back all branches each 

 year until a uniform and symmetrical head is formed. 



As the tree grows older and after bearing begins, less 

 pruning is needed and thinning out of the surplus .wood is 

 usually sufficient. If systematic pruning has been done 

 during the early stages no severe pruning will be needed 

 after the tree is mature. 



Harvesting. — The apple should be harvested carefully. 

 Too early picking sacrifices both color and quality, while too 

 late picking results in loss of keeping qualities and sometimes 

 a loss from wind. The best time, then, for picking the apple 

 is when it is well grown and fully colored, but still hard and 

 firm. This condition is known as the hard ripe stage. The 

 seeds are colored brown and the stem of the fruit separates 

 readily from the spur. 



The apple should be picked carefully and the fruit should 

 not be pinched in picking. The fruit should never be 

 removed from the tree by a straight pull as this tends to 

 either pull the stem out or break off the fruit spur. It 

 should be carefully picked and handled and never thrown 

 carelessly into the picking vessel or from one receptacle 

 to another. The bruising of the flesh or injuring of the skin 

 should be avoided. 



The fruit should be placed in the shade of a tree as soon 

 as it is picked and sent to the packing house in a short time. 



