FRUIT CULTURE.

Temuka Leader, Issue 2713, 18 September 1894, Page 3

FRUIT CULTURE.

The following is a continuation of the lecture on “ Fruit Culture ” delivered by Mr J. C. Blackmore, Government Pomologist, in the Temuka Parish Hall:—

mass of useless crowded spray so often seen in the centre of apple trees, and will save much cutting away of wood at the winter pruning. The most effectual system of summer pruning is to go over the trees two or three times during the season. By first commencing in the spring, soon after growth has started, thin out by rubbing off all unnecessary shoots, leaving sufficient to furnish enough foliage to shade the stem and branches. The young shoots left, if unchecked the whole season, would attain great length. To prevent this, and convert them into fruit spurs, pinch back to about 8 or 10 leaves ; if these pinched shoots start again the secondary shoots can be pinched, or broken off entirely. If pinching back is neglected at the proper time, the young shoots may be shortened back with the knife during the latter part of the summer; but the former plan of pinching off at intervals as required at the growing season is much better, and causes no sudden check to the tree. All varieties which are prone to overbear require faithful thinning of the fruit, and do not allow the fruit to remain too long upon the tree before gathering for shipment to distant markets or to be stored at- home. Pick just when the seeds begin to blacken, and when the fruit yields to pressure. Pick them carefully; if intended to be stored the fruit must be perfectly dry. It should be borne in mind that fruit for export or storing thould be gathered before it is quite mature. For the ripening process the formation of sugar, with its attendant exhalation of carbonic acid, goes on as well in the fruit room as in the open air at the season when the functions of the leaves have ceased, and the fruit no longer enlarges. In gathering fruit every care should be adopted to avoid bruising. Small bruises are sure to usher in decay, inasmuch as they burst the divisional membranes of the cells containing the juice. When these little cells become ruptured a larger quantity of the juices run together. This being extravasated, speedily passes from the stage of spirituous fermentation to that of putrefaction. The latter requires three contingencies: moisture, warmth, and the presence of atmospheric air, or least of its oxygen. Now whatever plan of storing is adopted, that which will exclude all these will secure the keeping and preservation of fruit. Moreover, it keeps carbonic acid in contact with the fruit. All fruit in ripening emits car bonic acid, and this gas is one of the most powerful preventives of the decay of fruit known. The advice usually given is: Do not carry them direct to the storeroom; let them be in small heaps for a few days in the orchard to sweat; this will cause a moisture to exude from the skin, and assists in preserving the fruit. This notion is abandoned as a fallacy by many of the most intelligent large growers of apples. The fruit of apples, if intended for winter and spring use (if dry) are tightly barrelled or placed in cases as gathered from the trees in the orchard. Science teaches us that we are wrong in the term or expression commonly used that fruit sweats. The skin of a sound apple is practically a protective covering, and designed for a two fold purpose : First, to prevent the ingress of air and moisture to the tender cellular structure f the fruit; and second, to prevent the loss of juices by exudation. There is no such process as sweating in fruits. When men or animals sweat they become covered with moisture passing through the skin; when an apple becomes covered with moisture it is due to condensation of moisture from without. Apples taken from trees on a cool day remain at the temperature of the air until a change to a higher temperature occurs, just as moisture gathers upon the outside of an ice-pitcher in summer. This explains the whole matter, and the vulgar notion of fruit “ sweating” should be dispelled from the mind. It is almost impossible to gather apples under such conditions of temperature that they will not condense moisture after being placed in barrels. It would bo bettor if this result could be avoided, as dryness of fruit is essential to its protracted keeping. Our autumns are characterised by changes from hot to cold, and these occur suddenly. The days are hot and the nights cool, and this favors condoi>' oa j.j 011 Apples picked on a moderately cool day. and placed in a moderately coql shed protected from the sun, y\]\ not gather mois.nre, and oflia Is the beat method to purapo tyhen practicable. The chief requirements*, however, for the preservation of apples, like all other fruit, in the storeroom or any confined space, is por-

| feot security from moisture or dampness, I exclusion from light, and a uniform low temperature. If intended for export the fruit must be free from all bruises, uniform in size, and perfectly dry. Wrap each apple singly in tissue paper, which should have been previously soaked in a solution of salicylic acid, and dried before it is used. For this purpose use the alcoholic solution made by the strongest spirit and then diluted by as much water as it will bear without precipitating the acid, so as to make the solution go as far as possible. Pack the frjiit as close as possible in regular layers, filling the cases so that moderate pressure is required to fasten the lids Of cases. It jis also important that the cases be made of dry, well seasoned timber; hard wood is best, and, of course, some kind of wood that will not affect the flavor of the fruit. The cases should bo carefully handled, likewise each case should be branded with weight, name, and variety. It would bo well if growers could combine and consign each variety in as large a number of cases as possible. The wholesale dealers at Home like to purchase in lots of not less than 60 cases of each variety. The demand in England for New Zealand apples is practically unlimited for about two months if landed to be sold at a reasonable price. The varieties of apples cultivated iu our New Zealand orchards are too numerous to be profitable, likewise late kinds are not sufficiently planted. However, until the data has been collectdd from personal observation to prepare a tabular statement of the adaptation of varieties for the different localities, it is a difficult matter to give a list of the most suitable varieties to plant best suited to each district of the colony. As already remarked, experienced nurserymen in your own district can give you valuable advice. It would be well to consult them, and give your order the season previous to planting, to enable them to propagate the varieties most suited for your requirements. If for market or export, I advise that the number of your varieties be limited, and most suited for the purpose you intend them for. {lo be continued.)