250 



TREATMENT OF THE 



at which it may be kept until the fruit ap- 

 proaches maturity. The increasing of the 

 heat as directed, must not be done suddenly, 

 but by two degrees in about twenty-four 

 hours, because any sudden increase of the 

 temperature operates very much to the in- 

 jury of the bloom or fruit. Particular atten- 

 tion is required to the regulation of the heat 

 when the fruit is under the operation of 

 stoning, so that it does not vary from the 

 degree described for that period, either by 

 fire heat or sun heat. 



When the fruit begins to ripen, let it be 

 fully exposed to the sun. 1 consider it the 

 best method entirely to take away the sashes, 

 the flavour of the fruit will be greatly im- 

 proved thereby. 



Second — Of watering the border. — If the 

 border be not in a very moist state when the 

 bloom begins to open, let the border have a 

 good watering with drainings from the dung- 

 hill. This may be repeated when the fruit 

 is set and the petals have dropped off. Care 

 must be taken that the cold chill is taken off 

 the water applied, this may be done by 

 placing a number of watering pots full, 

 before a fire. Unless this caution be ob- 

 served injury will be sustained, by causing 

 the fruit to drop off: but during the time 

 that the fruit is stoning, do not give any, 

 unless the border be dry. After the fruit is 

 stoned and begins to swell, let the watering 



