October, 1912 
HOUSE AND GARDEN 
247 
has loosened the soil for a considerable 
distance and the fumes are certain death 
to all fungus and insect life. All this 
o-ives the young tree every possible chance 
during the first and most critical years of 
its life. 
Spraying the old orchard is an absolute 
necessity. It is in fact the keystone of suc¬ 
cessful orchard rejuvenation. Insects and 
disease run riot in all old orchards to-day. 
If you are not prepared to take up thor¬ 
oughly this phase of the work, it would 
be better not to undertake fruit growing 
for it is not possible to raise large, perfect, 
profitable fruit without it. 
If your orchard is infected with the 
prevalent San Jose scale you must spray 
with lime-sulphur mixture before the buds 
begin to swell. Lime-sulphur as a sum¬ 
mer spray is also replacing the standard 
Bordeaux mixture. Besides having all the 
qualities of Bordeaux it has a great tonic 
effect on the foliage. Two, three and 
sometimes four summer sprayings are 
necessarv to control codling moth and 
various fungus diseases. 
A spraying outfit for a small orchard 
need not be expensive. A small hand 
power sprayer is often all that is necessary. 
The chemicals are not expensive and their 
proper mixing and applying is not so diffi¬ 
cult as many suppose. Your State Ex¬ 
periment Station, your supply dealers, and 
farm papers all stand ready to supply you 
with the detailed instruction needed. 
If often happens that a number of neigh¬ 
bors can combine to renew and care for 
their orchards. Machinery and tools can 
be purchased and used in common. Sup¬ 
plies and fertilizers bought in quantity are 
always cheaper. There is always an added 
impulse to do good work when a number 
get together. Study and discussion al¬ 
ways bring out valuable points and sug¬ 
gestion, as well as added enthusiasm. 
One point of the work of successful 
orcharding, that is often neglected by 
even the more careful, is proper thinning 
of the fruit when necessary. You prune, 
fertilize and spray and the chances are 
your trees will load themselves heavily 
with fruit. It is very easy to have too 
much fruit on the tree and the result is 
that you will harvest all undersized apples. 
One good sized apple is worth much more 
in the market than four small nubbins. On 
most trees five fruits grow where there 
should be but one. Thin your fruit by all 
means, when necessary, if you want fancy 
grades. This thinning should be done as 
early as possible. Remove first all the im¬ 
perfect, then the surplus apples. The 
strange point is, that you will get as many 
bushels after proper thinning as you will 
from the unthinned tree. The larger sized 
individuals make up very quickly for the 
loss in numbers. Besides, the thinned ap¬ 
ples are always better colored and better 
flavored. Thinning is better for the tree 
as it doesn’t take as much life to produce 
twenty bushels of large fruit as it does 
twenty bushels of small. The result is 
that by thinning you will have fewer “off 
years.” Apples should be thinned to stand 
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