60 
In the first place, I would suggest, that the operation be of a 
progressive character; this is my own practice, and is very suc- 
cessful. In the second place, I would recommend a general 
stopping of all misplaced gross shoots, sometime previously to 
their final removal. This will gradually enable the sap to find 
other channels, and will not produce so great a stagnation in the 
system as a sudden removal. In the Peach, I have known a 
sudden and heavy disbudding arrest the swelling of the fruit; 
therefore great caution is necessary. Little and often is the best 
maxim. A stopping — previous to a thorough disbudding, is of 
great utility here: no tree suffers sooner than the Peach. My 
own practice is, to thin out, at the first operation, those shoots only 
which arise from the same eye, or base, as those intended to be 
reserved. In the second operation, about a fortnight afterwards, 
to stop or pinch the tops off the intermediate shoots, some of 
which may, possibly, at the final thinning, be required to pro- 
duce a succession of young wood for the next year. The fore- 
right shoots, however, should, by all means, be rubbed entirely 
away. These points observed, there need be little more disbud- 
ding until the early part of June, when the growing shoots, 
intended to produce the next year’s crop, should be nailed to 
thi wall ; this then is the time wholly to remove all superfluous 
wood. In its removal, however, it is not always expedient to 
rub off the shoots ; they are better, when stubborn, cut with a 
sharp knife, leaving a joint or two at the base to cut away at the 
w inter pruning. Some little difference requires to be made with 
regard to the Pear. In all cases we must keep steadily in view, 
the circumstances, or conditions, of their fruiting habits, whether 
on the young wood, or on spurs. These two principles will 
classify the whole of our fruit-bearing trees. My practice with 
regard to the Pear is detailed in the earlier part of this subject^ 
and need not be here repeated. The previous stopping may 
also be applied here. I treat the Apricot exactly as the Pear, 
with regard to disbudding; taking care to tie, or nail down, all 
moderate and short-jointed shoots, and to remove, in a progres- 
sive way, all those of a succulent or watery character. The 
Plum will submit to the very same treatment as the Apricot. 
The Cherry requires an intermediate course of treatment; in- 
deed the Morello may be treated in every respect as a trained 
Black Currant — relying almost entirely on the production of a 
