Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-04-02
WHOLE NO. 226.
that unless a fruit il formed on a part Of a

that unless fruit is formed on a part Of a
branch below leaf-bud, it must perish.
220. Unless there is some active vegeta-
ton in the stem above the branch on which
in grows; when It may possibly live and
feed Upon the secretions attracted by it from
the main stem.
221. But inferior fruit, consisting at least
of the calyx in addition to the pistillum, has
much more powerful communication with
the branch each division Of its calyx hav-
ing at least one bundle Of vascular aud
fibrous tissue, passing from it into the branchs
and acting as a stay upon the centre to pre-
vent its breaking off.
800. Such fruit may be supposed much
more capable Of establ fishing means Of at.
tracting secretions from distance; aud, con-
sequently, is less liable to perish from want Of
a supply offood.
223 1t is therefore not so important that
an inferior fruit should be furnished with
growing branches above it.
224. Fruit is exclusively fed by the Sc
cretions prepared for it by other parts; it is
affected by nearly the same circumstances
as flowers.
225. 1t will be large in proportion to the
quantity Of food the stem can supply to it /;
and small in proportion to the inability of
the stem to nourish it.
226. For this reason, when trees are weak,
they should be allowed to bear but very lit
tie, if any, fruit because crop of fruit can
only tend to increase their debility.
227. And in all cases each fruit should be
co. koA fron, II 0tharo IN ha
robbed Of its food by those in its vicinity.
228. We find that nature has herself in
some measure provided against injury to
plants by excessive fecundity, in giving them
a power of throwing of flowers, the fruit of
which cannot be supported.
229 The flavor of fruit depends upon the
existence of certain secretions, especially of
acid and sugar flavor will, consequently, be
regulated by the circumstances under which
fruit is ripened.
23O The ripening of fruit is the conver-
sion of acid into sugar.
23l. As the latter substance cannot be
obtained at all in the dark, is less abundant
in fruit ripened in diffused light, and most
abundant in fruit exposed to the direct rays
of the sun, the conversion of matter into
sugar occurs under the same circumstances as
the decomposition Of carbonic acid.
232. Therefore, if fruit be produced in
situations much exposed to the sun, it's sweet
ness will be augmented.
233. And in proportion as il is deprived Of
the suns direct rays, that quality will be
diminished.
234. So that fruit which, when exposed
to the sun, is sweet, when grown where no
direct light will reach it will be acid, as
Pears, Cherries, etc.
235. Hence acidity may be corrected by
exposure to the light, and excessive sweet
ness or insipidity by removal from light.
236. 1t is the property Of succulent fruits
which are acid when wild, to acquire sweet.
ness when cultivated, losing part of their
acid.
237. This probably arises from the aug
mentation Of the cellular tissue, which possi-
bly, has a greater power than woody or vas
cular tissue or assisting in the formation o
sugar.
23S. As certain quantity Of acid is es
sential to render fruit agreeable to the palate
and as it is the property Of cultivated fruit
to add to their saccharine matter, but not t
form more acid than when wild, it follows
in selecting wild fruit for domestcation, thost
which are acid should be preferred, and those
which are sweet or insipid rejected.
239. Unless recourse is had to hybridism
when a wild insipid fruit may possibly be
improved or may be the means Of improving
else.
240. 1t is very much upon such consider
ations as the foregoing that the rules o
training must depend.