6 
THE RED ASTRACHAN APPLE 
Gravenstein 
rowed thoroughly before setting the planting stakes. Early planting is advis¬ 
able, thereby insuring the trees the benefit of late rains settling the soil around 
the roots and in starting the trees to growing. 
Apple trees are subject to sun scald the first few years after planting, and 
we recommend to our customers to always use tree protectors on their stock. 
Thorough and systematic cultivation should be practiced during the summer 
months to conserve the moisture and cause the trees to produce their fibrous 
rootlets necessary for the establishment of the trees. 
Proper pruning of the trees the first year is a very important item. All 
shoots starting out from the body of the tree, except those that are to form 
the head of the tree, should be rubbed or cut off. The following winter the 
framework branches should be cut back one-half and thinned out so as to 
leave three or four branches to form the head or framework branches of the 
tree, and these should be so distributed around the trunk that they will not 
interfere or crowd each other as the tree develops. These branches are the 
framework of the tree, and in pruning the second winter not more than two 
laterals on each of the framework branches should be left and each cut back 
to 12 inches. The head of the tree is now formed and future pruning should 
be determined by the orchardist—that is, the prevention of the overcrowding 
of limbs — the development of laterals to spread the tree if inclined to make 
too much of an upright growth. 
Over-production causes the fruit to be small and thinning should be resorted 
to. When this work is properly done the tree produces better and larger fruit 
and its vitality is not impaired to take care of the fruit for the following season. 
Apple trees usually come into bearing from 6 to 8 years after planting and 
should produce a paying crop at the eighth year. This, however, depends 
largely on the care and cultivation given and the soil upon which the trees are 
planted, but the planter is always well repaid for the extra care and attention 
given his orchard by its producing earlier, better and more fruits. 
' As the fruit begins to ripen, the apple has attained its size and weight and 
the flow of sap from the tree has practically stopped. The fruits are still hard 
but the seeds have turned brown, and when this stage is reached they may be 
readily picked by slightly twisting the stem without danger of breaking the 
twig upon which it is borne and thus preventing the loss of bearing wood. 
Such fruits are superior to those which have been allowed to remain longer 
on the trees. 
The best results are obtained in keeping apples by storing or packing them 
as soon as picked, and the storage temperature should be kept uniform near 
33° F. so as to check the ripening process, avoid decay and shrivelling. In 
storing apples avoid packing them in hay or straw, which will impart a bad 
flavor to the fruit. The ripening periods given in each description of the dif¬ 
ferent varieties are based upon the California standpoints of ripening. 
Apples may be used in many ways. As the harvesting progresses, such 
fruits as are not suitable for the standard pack can be evaporated and the 
cores, peelings and culls can be made into cider or vinegar. 
