94 THE OLIVE 



accuses the i2:norance of its OAvner. If it has more branches than 

 its strength is able to nourish, it becomes weakened, if more fruit, 

 the latter appear poor, weazened, and half ripe. The last is damag- 

 ing to the crop, but the first ruins the tree. 



THE TIME TO PRUXE. 



This must vary with the chmate, soil and variety to be deah 

 with. It seems quite clear that no pruning can be done to advan- 

 tage with the crop still on the treas, so it must be put off till the 

 berries are gathered. This would giye a period from October to 

 March in which to carry on this necesssry labor. 



The year in which an oliye orchard is thoroughly pruned is one 

 of a light crop, the real benefit receiyed from this process, not being 

 manifested until the foUowiniii: year. So in an orchard of any 

 extent it would be better to divide it into halves or even thirds and 

 to prune one of these parts each year. 



It is greatly to be desired that the clippings should not be allowed 

 to lie about under the trees but should be immediately burnt on the 

 spot. The tendency with us will probably be to save as much 

 available wood as possible for future cuttings ; in that case such 

 wood as is selected for this purpose should be disinfected and 

 the remainder burned. In this way a multitude of noxious 

 insects, adhering to the bark and leaves, are destroyed at once; and 

 if not so treated, live to propagate, and renew their attacks on the 

 trees in increased numbers. 



Pruning, as Ave have seen, consists in keeping the trees well 

 shaped and in good disposition for bearing the most fruit. But it 

 sometimes happens that more heroic remedies are demanded. 



When an olive orchard appears to be healthy in every respect 

 but gives no fruit, it is owing to one of three causes. First; That 

 the trees are too near together. Second; That the sap has been cor- 

 ru]^ted and makes only wood, and Third, that there are trees or 

 plants in the vicinity that do them harm. 



