A very rude method has sometimes been pursued in thinning the superabundance of fruit upon apple trees. It appears so very Gothic that its description may only excite a smile, when it is stated that it consists in threshing the tree with a long slender pole, by which a portion of the fruit is cast to the ground. Rude and primitive as this method may appear, it is surely better than no thinning at all, and is attended with this good result, for which it deserves some commendation; the threshing removes portions of the excessive twiggy spray that always abounds upon such trees as those under consideration, and thus, in a degree, it prevents the recurrence of so heavy a crop the following year. Whenever an old orchard has reached this condition of over-fruitfulness, however, the best method of thinning is to give a severe winter pruning; removing portions of the spray and encouraging the free growth of young wood in various parts of the top, to replace the older portions that were removed.
CHAPTER XII.[ToC]
RIPENING AND PRESERVING FRUITS.
CHANGES DURING THE PROCESS OF RIPENING—ANNUALS RIPEN THEIR FRUIT AND DIE—PERENNIALS HAVE AN ACCUMULATION OF STRENGTH—YOUNG PLANTS OFTEN FAIL TO PERFECT THEIR FRUIT—THE NECESSITY FOR THINNING—ALTERNATE CROPS OF FRUIT FAVOR THE ACCUMULATION—CHANGES IN CONDITION OF PERICARP—GREEN FRUITS APPROPRIATE CARBON—GIVE OFF CARBONIC ACID AS THEY RIPEN—COMPOSITION OF RIPE SUCCULENT FRUITS—FORMATION OF SUGAR—INFLUENCE OF LIGHT, OF EXCESSIVE MOISTURE—TESTS OF RIPENESS—CHANGES AFTER SEPARATION DEPEND UPON OXIDATION—TIME REQUIRED FOR RIPENING—FROM BLOSSOMING BLOSSOMS RENDERED ABORTIVE BY TOO HIGH TEMPERATURE—TREES ARE ABORTIVE FROM EXCESSIVE WOOD-GROWTH—EXPERIENCE REQUIRED TO JUDGE OF RIPENESS—PRACTICAL TEST—GATHERING—SOME MATURE ON THE TREE; OTHERS, PLUCKED PREMATURELY, WILL RIPEN—EFFECTS ON KEEPING QUALITIES—SELECT FINE WEATHER—HANDLING—PACKING—THE GATHERING BAG—WHY RED APPLES ARE PREFERRED.
PRESERVATION—LOW TEMPERATURE AND DRYNESS, BUT AVOIDING FROST AND DESICCATION—COVERING IN PILES—THE RAIL PEN WITH STRAW—THE CIDER HOUSE—THE CELLAR—PACKING IN BARRELS—SWEATING—WAXY COATING TO BE PRESERVED—FRUIT-ROOMS—PLANS—NYCE'S PATENT.
Ripening Fruits.—Having succeeded in bringing our trees into a productive condition, we now come to a period of their history which is possessed of great interest to the orchardist. While he is contemplating the rich returns for his capital and labor expended upon the orchard, however, he will find many circumstances in the functions of his plants that will amply repay him for their careful study. Nor should he consider these only as matters of philosophical interest, for they will often lead him into courses of treatment that will enable him to secure richer returns than he would otherwise attain. A few of these will be presented in the commencement of this chapter, nor need any apology be offered for quoting one of the highest authorities in the language upon this branch of botanical study. Balfour gives the following account of the changes which occur in the vegetable economy during the formation and ripening of fruits, under which term he includes, in botanical language, all seeds, whether the dry pericarps, or the pulpy drupes, and other appendages, which are recognized as fruits proper in pomological language.
"While the fruit enlarges, the sap is drawn towards it, and a great exhaustion of the juices of the plant takes place. In annuals, this exhaustion is such as to destroy the plants; but if they are prevented from bearing fruit, they may be made to live for two or more years. Perennials, by acquiring increased vigor, are able better to bear the demand made upon them during fruiting. If large and highly flavored fruit is desired, it is of importance to allow an accumulation of sap to take place before the plant flowers. When a very young plant is permitted to blossom, it seldom brings fruit to perfection. When a plant produces fruit in very large quantities, gardeners are in the habit of thinning it early, in order that there may be an increased supply of sap for that which remains. In this way, peaches, nectarines, apricots, etc., are rendered larger and better flavored. When the fruiting is checked for one season, there is an accumulation of nutritive matter which has a beneficial effect upon the subsequent crop.