1 Dec., 1897.) QUEENSLAND AGRICULTURAL JOURNAL. 44:7 
to bring the roots too near the surface, and so interferes with working the land 
during summer. After every fall of rain of any consequence during summer, the 
land between the trees should be gone over with a disc harrow or cultivator and 
loosened to a depth of 3 or 4 inches, and underneath the trees the long-handled 
Dutch hoe should be used. so that moisture may be retained in the soil. 1n a well- 
kept orchard, the foot should always sink in the soil, and no weeds ought to be seen 
during summer. 
IrriGation. 
I very early found, even so far south as Melbourne, that, for the successful 
culture of lemons, it was absolutely necessary to have the command ‘of water, as 
there is generally a short porticn of each year when the trees are liable to suffer from 
want of moisture; and if water be not at hand when wanted, the trees suffer in their 
growth and bearing. During some abnormal seasons it is not required, but we never 
know until the time comes; and when the leaves begin to curl, 1t is certain they want 
a drink to carry them forward, and, if this be not supplied, it means all the difference 
between loss and profit. 
Any person choosing a site for growing lemons should see that he choose one 
where he van have a supply of water. 
The method I adopt in applying water to the trees is to plough furrows on each 
side of the trees both ways, outside the drip, and run them full of water as evenly as 
I possibly can, and next day, when the water is soaked into the soil, run the dise over 
to fill the furrows and leave it loose. 
I find a fair watering will carry the trees over a month, at least, in the driest 
time. 
Prouyina. 
In the matter of pruning, I have searched and inquired in every place I have 
visited where citrus fruits are grown for a system, but so far have found no general 
system recognised. Some growers never cut a tree under any circumstance, and say 
it is wrong todo so. Others, again, trim the tops to give the tree symmetry and 
balance. Such plans may do for some years, but ultimately the trees suffer and die a 
premature death, as the lemon, as a rule, is a very heavy bearer, and, if left to nature 
with regard to pruning, it kills itself by bearing. After some experience, I have 
come to the conclusion that lemon-trees should be systematically pruned. The best 
time for this operation is in spring, and by what | term “ back-pruning’’—that is, 
beginning in the centre of the tree and removing a portion of the offshoots from each 
limit outwards, always taking care to leave foliage enough to shade the inside of the 
tree. A main point is to keep the tree fairly balanced by removing strong stem 
shoots, and keeping the tree growing evenly all over, for if one portion is allowed to 
take the lead it does so at the expense of the other portions of the tree, which, 
besides rendering it unsightly, also injures its bearing powers. 
The above, if followed out, gives the tree proper air and light, renders 1 less 
liable to insect pests, and causes the fruit to come more even and clean inside and 
outside alike, besides adding very materially to its length of life. 
GATHERING AND CURING. 
Lemons, to have the best colour and quality for table use, should be cut off the 
tree with a proper fruit-cutter and handled with great care, or else a large per- 
centage will spoil in the curing; they should be taken off when the fruit is changing 
colour, and left for a day or two in the open air before pulting away. 
They should be placed in trays in single layers, and placed in a dark dry cellar 
of even temperature, not at any time over 60 degrees. The trays may be placed on 
each other to any convenient height, and in three weeks should be moved and 
examined, and wasters removed. ‘hey should be gone over again in the course of 
a month, when all that are likely to go wrong will have had time todo so. The lemons 
are then perfectly cured, and should be of a beautiful bright-yellow colour. The ceils 
are decomposed and give out the juice freely, and of far better quality than if taken 
off the tree direct. The lemons can then, if wrapped in tissue-paper, be sent any 
distance if kept moderately cool and dry, or stored to meet the changes of the market. 
Thave kept lemons repeatedly twelve months with very little change after the first 
seven or eight weeks. ; ues 
' have often privately marked my own cured lemons, and mixed them in the 
market with best Italian imported, and enjoyed the pleasure ot seeing experts trying 
to separate them, which they seldom succeeded in doing correctly. 
