Appnedix.] 



Horticultural Observations. 



attained ; for it is impossible, from written precepts, to acquire 

 the whole art. The modes of winter and of summer pruning* are 

 varied not only according to the differences of soil and of expo- 

 sure, but even according to the state and constitution of each 

 individual tree. 



Some of the best of their Fruits are never budded, but always 

 reared from the stone ; the rest are budded on stocks of a half 

 wild Peach, called Peche de Vigne. 



Peach trees, budded on an Almond stock, are larger and more 

 durable than others ; but they require a deep and light soil, and 

 do not fruit so soon. The best Almonds for stocks are the red 

 shelled sort, and some prefer the bitter ; but it is more difficult to 

 succeed with these, than with the soft shelled almond. 



Stocks of the Apricot, and the Prune de Saint Julien, produce 

 smaller trees that bear sooner, but do not last so long, and, of 

 course, answer better in a shallow soil. 



The season of budding depends on the weather being more or 

 less wet ; the end of July, in ordinary years, is proper for the Plum 

 stock, that for the Apricot, and the Almond stock is later : and for 

 the young Almond stock, the middle of September is the most 

 proper. 



In order to provide stocks, the fruitstones aresown in baskets; 

 which, when the tree has attained a proper size, are sunk in the 

 ground where it is intended they should grow, provided the soil 

 is deep ; for shallow soils the young plant is taken up, and its 

 larger roots cut off, which forces it to throw out lateral roots, and 

 in the event to become a more productive bearer. 



* Fruit trees may, in respeet to their mode of bearing, be divided into annuals or 

 biennials. Figs, Walnuts, &c. are annuals, that is, they bear their fruit on the branches 

 of the present year; Peaches, Pears, &c. are biennials, their fruit is produeed on 



practice of rubbing off tb/kaf-bud* from the fruit-bearing branches, leaving only as 

 many as are wanted to produce wood for the succeeding year. This, no doubt, is the 

 Taille d'e'tS of the French ; it does not only leave the remaining wood to grow stronger, 

 and to ripen sooner, but it materially increases the size of the fruit. The French 

 use this method with their Figs, as is noticed in the following page. 



