52 TREATISE ON THE CULTURE AND 



Wherever the bark or branches have been cut off, the 

 edges ihould be rounded, and the Compofition applied. 



The general way of pruning Cherry-trees has been to leave 

 great fpurs, which continue to increafe till they ft and up- 

 wards of a foot from the wall, and become as thick as a man's 

 arm : but be it obferved, that cutting off, from year to year, 

 the ihoots that are produced from the fpurs, increafes the 

 canker, till large protuberances* like wens, are formed on the 

 branches, becoming very unfightly ; and thefe occafion them 

 to produce only fmall and ill-flavoured fruit, at a great dif- 

 tance from each other {See Plate IV. Fig. 2.) When this is 

 the cafe, the method I purfue is, to head the trees down as 

 before directed. 



If the young fhoots are properly trained, they will pro- 

 duce fruit the following year ; and in the fecond year they 

 will produce more and finer fruit than a young tree that has 

 been planted ten or twelve years. 



It has been a general complaint, that Heart Cherries are 

 bad bearers when trained up as wall-trees ; but, by pruning 

 them as Duke Cherries, I have brought them to bear in the 

 fame manner : that is, I leave a great many fore-right fhoots 

 in Summer, and tuck them in with fome fmall rods run acrofs 

 under the adjoining branches, to keep them clofe to the wall, 

 and prevent them from being broken by the wind ?j and from 

 looking unfightly. 



Never make ufe of the knife in Summer*, if it be poflible to 

 avoid it, as the fhoots die from the place where they are cut, 



leaving 



* As Morello Cherries bear their fruit on the fecond year's wood, from two to five in a 

 clutter, and not on fpurs as other Cherries do, the ftrongeft and cleaneft wood mould be 

 J*id-iri at full length in the Summer; and all fuperfluous moots be rubbed off, leaving a/ 



regulay. 



