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reduced to a number proportionate to 
the size and strength of the tree, leaving 
them at a distance from each other that 
will allow of their swelling to a full size 
without rubbing each other. As the 
hot weather approaches, the young wood 
is liable to the attacks of a number of 
insects, against which a variety of nos¬ 
trums have been recommended; but we 
have far more faith in frequent washings 
of clean water thrown forcibly from 
the garden engine, and in hand picking, 
than in a bundle of quack receipts; at¬ 
tention at the beginning of these attacks, 
and continued perseverance till they are 
subdued, forms the principal art in 
ridding the trees of their enemies. As 
the fruit swells, it may be necessary to 
ease some of the shreds by which the 
branches are fastened to the wall, that 
it may have room to grow without be¬ 
coming flattened against the bricks; 
and at the same time the foliage may be 
thinned to admit the full influence of 
the sun to the fruit, and impart the de¬ 
sired flavour; and when it has nearly 
attained to maturity, a net should be 
fastened by one of its edges to the wall, 
and the other supported by stakes, so as 
to form a receptacle for such as may 
from ripeness fall unexpectedly; or 
in situations where wasps are numerous, 
it may be necessary to cover the trees 
with fine netting or thin cloth, to pro¬ 
tect the fruit from the ravages of these 
insatiable depredators, or it may be 
wrapped in a thin coating of wool, or 
gauze bags should be tied over each; 
some such mode of prevention will be 
necessary, or the best fruit will soon be 
spoiled. In the autumn, when the 
leaves are fallen, all the smaller branches 
should be unnailed and left loose through 
the winter, that the side next the wall 
may have an opportunity of ripening be¬ 
fore the spring, when the season’s 
routine of cutting and nailing will again 
commence. 
On the ripening of the branches very 
much of the future health of the tree 
depends, as without it the extremity of 
the branches is liable to be killed by 
frosts in winter, by gumming in summer, 
and by canker at all tunes.; nor can such 
wood ever produce fine flavoured hand¬ 
some fruit; in short, it is useless, and 
had better be cut out wherever it may 
occur after November; too much care, 
therefore, cannot be given to attain the 
requisite maturity at as early a period 
as possible, and were it necessary, we 
would remove half the leaves, when the 
fruit is off, to secure it. 
The management of these fruits under 
glass requires much caution, lest they 
suffer from the effects of too much kind¬ 
ness. The first appliance of heat must 
be very carefully administered, and the 
subsequent increase be brought about in 
a gradually progressive manner. It is 
usual to commence forcing about the 
end of January, or beginning of the next 
month. Keeping the house closed for 
the first three weeks will be sufficient 
to start the buds, and by the time the 
flowers begin to be seen, gentle fires 
may be made night and morning, so as 
to obtain a temperature of 50° or 55°, 
and, on every favorable occasion, air 
must be admitted in proportion to the 
state of the exterior atmosphere; and 
except just at the time that the fruit is 
setting, the syringe must be used almost 
daily through the whole of the growing 
season. The setting of the fruit is a 
very important period, and the plants 
should have all the assistance the cul¬ 
tivator’s art will enable him to supply; 
a steady heat and rather dry atmosphere 
are most conducive to the ripening of the 
pollen, and to secure its perfect distri¬ 
bution, the trees should be shaken rather 
smartly once or twice a day, from the 
first expansion of the flowers, till the 
green berries are everywhere visible ; a 
free supply of fresh air is also most 
beneficial at this time. Through the 
next period, when the fruit is stoning, 
a moist growing heat must be main¬ 
tained, and continued up to the time of 
ripening, when it becomes necessary, to 
secure flavour, to lessen the amount of 
moisture, and allow them to receive all 
the sun-light and air that can be com¬ 
manded. 
After the crop is taken, the house 
should be thrown open, and in the 
autumn the pruning may be done, and 
