12 



further process. They are passed through rollers which express all of the remaining juice and this is con- 

 centrated by a method of boiling similar to that adopted in sugar- works, the liquor being transferred from 

 pan to pan as evaporation takes place. The product obtained about £ the original bulk is also shipped in 

 puncheons. The skin and the trash of the fruit make excellent food for cattle, and we were informed that 

 they eat them heartily and fatten on them. They also constitute a good manure. 



Extent of the Industry — The average crop of the estates for the Montserrat Company is about 190,545 

 gallons of juice, this includes 78,588 gallons of " first quality," and 111,957 of concentrated; 44,600 fluid 

 ounces of Essence of Lime is also produced. During crop time as many as 3,000 barrels of the fruit are 

 gathered every week. In seasonable weather the average yield of a plantation is about 100 barrels to the 

 acre but some portions of land have produced 250 barrels to the acre. The average life of a lime tree is esti- 

 mated to be 35 years and we saw some which we were told were 16 years old in a most vigorous and healthy 

 condition and bearing an abundant crop." 



A Queensland journal makes the following remarks which may be of use to manufacturers here : — 

 " A good deal of lime-juice is at present imported here from Jamaica, and purchased by bottlers of lime- 

 juice in this country; but much of the juice imported is dirty and full of impurities. Its value may be ascer- 

 tained from time to time from our market report. The concentrated juice for citric-acid making which we 

 import comes mostly from Sicily. It is - there obtained as a by-product in the manufacture of essential oils of 

 lemon and burgamot from the rind of the fruit. The peeled fruit is cut in half and pressed, and the juice 

 is evaporated in a copper (care being taken to prevent burning), Sicilian juice has a strength of from 65 to 

 70 oz. of citric-acid per gallon, and that is the strength a manufacturer should aim at. The West Indian 

 juice has a much higher strength (90 oz. or thereabouts), but this is generally obtained at the cost of burning 

 the juice which is therefore liked less by manufacturers than the Italian. Another important factor is the 

 packing. Italian juice comes over in huge oaken casks of about 130 gallons, sometimes, but rarely, in chest- 

 nut casks of the same capacity. The latter are more liable to leakage. The West Indian juice is packed in 

 casks of from 30 to 50 gallons. In Sicily, essential oil and juice are made by small cultivators not owning 

 expensive apparatus of any kind and the goods are collected all round the villages by merchants." 



THE PEACH. 



Peach trees require a good well-drained soil. Stiff clays, or soil of an adhesive nature are very unfavourable, 

 and the peach should not be planted in such. Then, again, if the subsoil is of too wet or too dry a nature 

 the trees will not thrive : in one case the roots will suffer from stagnant moisture, and in the other through 

 an insufficiency of moisture. The first thing to be done, therefore, is to examine the subsoil and remedy the 

 defects, if any. 



If too wet the remedy is drainage ; but if of a dry gravelly nature, it should be dug out to a depth of three 

 or four feet, and replaced with good soil. With this depth of suitable soil, although the bottom may be dry 

 the trees will not be as likely to suffer from drought. 



Soil — a good calcareous loam, to which has been added a fair supply of rotten manure, will be found to 

 suit this tree. 



If not of a calcareous nature, lime should be added to the soil pretty freely and thoroughly incorporated 

 with it. 



Extremes of drought, and moistuie at the roots should, above all, be guarded against as far as practicable. 



Various means to ensure an equable supply of moisture at the roots will suggest themselves to those who 

 take an interest in their trees. 



During very heavy rains a few pieces of old boards might be placed on the top of the soil in such a way 

 as to throw off the superfluous water ; then during very dry weather the surface might be lightly forked over, 

 and watered till the soil contained in the holes is thoroughly moistened at the bottom, then a good mulching of 

 stable litter might be given to each tree, which will assist in keeping the ground longer moist as well as 

 afford nourishment to the trees. 



Peaches here, like all other trees from temperate climates, are in a constant growing state, that is they 

 are never at rest as in colder climates. To check this, to some extent, the plan has been adopted at 

 Cinchona of digging a trench round each tree and exposing the roots during the cool months, and filling in 

 the trenches again when the trees should start into growth. 



We cannot yet name the exact time when the roots should be uncovered and when the trenches should 

 be a^ain filled in. The roots are now (beginning of September) being uncovered, and will be covered again 

 about January, filling in the trenches with soil, rotten manure, and lime thoroughly mixed. 



Pruning — This is a very necessary operation in the cultivation of the Peach. 



The trees should be carefully watched, and as soon as the old leaves have fallen pruning should be done, 

 in such a way as to maintain an equality of vigour amongst all the branches, as far as possible. All super- 

 fluous and weakly shoots should be removed. After getting rid of useless wood, attention should be directed 

 to the remaining shoots ; they should be shortened if necessary, taking care always to cut back to a wood 

 bud, which is of a conical, pointed form, consisting of scales surrounding a growing point, whilst the fruit 

 bud is ovate, becoming globose, assuming then a hoary appearance, and consists of scales enclosing the rudi- 

 ments of petals, stamens, &c. It is also much more plump than the wood bud. 



If the branch is cut immediately above a fruit bud, it will not produce a shoot from that point, but will 

 die back to the nearest wood bud. 



There may be only two wood buds on a shoot, one the growing point, or apex situated amongst several 

 flower buds, the other near the base of the shoot : in this case the shoot must be left its full length, or else 

 cut above the wood bud at the base. The latter is the preferable mode, for a succession shoot would be 

 obtained, whereas, if not so cut back the whole would bo naked the following year. 



A shoot that has borne fruit will do so no more, and must, therefore be cut off close to the wood bud at 

 its base which will produce a succession shoot, which must, like its predecessor, be shortened in order that, 

 whilst it produces fruit during the ensuing season, it may in its turn produce a succession shoot. In general 

 every bearing shoot Bhould have a young shoot for succession, and the nearer tho young shoot springs from 

 the base of the bearing shoot the better. 



If tho succession shoot shows a sign of becoming too vigorous, its top should be pinched off when it is 

 about 15 or 18 inches long. The length to which tho bearing shoot ought to be shortened will depend on its 



