135 



about the size of peas, disbudding should commence, 

 leaving very few shoots more than would be required 

 for producing the following years' crop ; he first thins 

 when the fruit is about the size of a hazel-nut, then 

 when it is the size of a walnut, and lastly when the 

 stone becomes hardened. The distance at which each 

 fruit should be left depends upon the health and state 

 of the tree. When the fruit is stoned, he raises the 

 temperature to 60 degs., but gives little or no water 

 until this has happened, when it may be supplied 

 plentifully ; air is freely admitted as the fruit ripens, 

 and some leaves removed to expose it to the sun, to 

 increase the flavour, and to acquire a high colour. 

 {Ibid, 1841, 198.) 



Mr. Liddiard's practice is very good on the whole ; 

 and we must add, that disbudding and stopping are 

 of more importance, if possible, indoors than on the 

 open wall. The disbudding indoors should (as before 

 observed with regard to wall culture,) be performed 

 a little at a time and frequently. Indeed, we disbud 

 a few shoots almost daily when the fruit are swelling 

 from the size of peas to that of a hazel-nut. Stop- 

 ping, moreover, is equally important, providing any 

 gross shoots arise. Such will assuredly rob the weaker 

 parts of the tree if permitted to grow unstopped. 

 This we think better than so much winter pruning, 

 and may be termed a preventive system. 



Stopping, — As soon as you perceive the least 



