263 
li is argued in favour of the high eut tree that it is much easier 
to iT m the orchard when a horse can be driven under the limbs, 
YIELD 
The prune is a prolific bearer, and can be relied upon for iud 
crops. Unlike many fruits, "i bus not take an occasional season 
but will eas its average returns every season. If properly cultivated 
some fruit may be gathered the third year, and the fourth year will 
the tree are reported, and one six-year old tree in Visalia is credited 
with 1,102 lbs. of green “fruit i in one season 
PICKING AND CURING. 
The prune is picked from the tree when fully ripe, which is indicated 
n it passes from light reddish to purple, and by the withering 
condition of the fruit. It is very important that the fruit be thoroughly 
ripe, or else when dried it will be devoid of that i flavour so essential 
in a marketable fruit. In most sections the e prune upon ripening hasa 
tendeney to drop to the ground, which fruit is pet d and processed 
with the rest of the crop. The picking of the fruit, simple as the 
process appears, is one of the most particular things in prune cultivation 
o 
Many of e leading growers ver their orchards eight or ten j 
gathering the ripest fruit each time People are kept continually at 
work in the season ring the ripe fruit. Starting at one end of the 
orcha work it tete and a the time they have got oru 
the part first ga he seco: 
epeated il the entire i redii The object is to get ile 
fruit in its prime condition—rich, full, meaty, and thoroughly ripe. If 
it dries the a li d begins to shrivel it is none the worse 
The fruit is — allowed to drop on the ground, from whence it is 
— and no greater assistance is given it in falling than the gentlest 
on the trumk of the tree; a severe shaking even is not allowed. At 
is solid, and is dine a with s ne matter so ra eae in the cured 
article. The prune will generally rus from the tree when fully ripe, 
and will not rot even if le the ground under the trees for several 
taken to the drying mathe! 
