Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1917-03-14
AGRICULTURAL OVERFLOW.
Pruning Bearing Apple Trees.

The bearing apple trees of Vermont
NAV be classified into three different
groups. First, the high-headed ones,
having long, bare branches and a
thick, bushy top, which can only be
reached with a very long ladder. Sec
ond, those of the same type which
have the larger branches covered with
water sprouts (suckers). Third, low
/ headed, well-shaped trees. The first
| group should be given a heavy thin
ming out, taking from SO to rs per
cent of their high, bushy tops, forcing
out lot of water sprouts along their
| bare, unproductive branches. The
| tops should be kept thinned out until
the water sprouts are three or four
years old. At this time the inaccessl-
BILE top should be cut out altogether,
leaving only that part of the old top
| which can be economically cared for
and the water sprouts. The water
sprouts should be thinned out as they
begin crowding until you have finally
only those which you expect to use
as permanent branches. They should
also be headed back to force a spread
ing, low-headed growth.
In the second group where the large
branches are covered with water
sprouts, the high, inaccessible part of
the tree should be cut out at once. ALI
of the old branches which are low
enough to be cared for economically
should be allowed to remain, and
should be given good thinning out:
The water sprouts should be thinned
out where they are too close together,
and given moderate heading in.
In the last group, grower should
first consider whether or not his trees
are properly balanced as to wood
growth and fruit production before
starting his pruning. This one factor
| will determine the best type of prun-
-ng for his trees The chief object Of
| this pruning should be. to help the
5rees to produce maximum crop of
| first-class apples as economically as
| possible.
If this balance is about right the
trees should be given moderate thin
ming out, and where the branches are
growing too long and spreading,
moderate heading in. The thinning
out means taking enough Of the small
Ter branches out to permit the sun
shine to reach all parts of the tree
even when in full leaf. In looking
through a well-pruned tree in full
leaf, one should be able to see Gimp
ses of the sky. Begin with the bushy
end of the branches and thin out the
fine stuff first. In doing this the
minimum number of branches will
| have to be removed The small crook
ed shoots (fruit spurs) should always
be left on the branches from the
trunk of the tree to it's outermost
part By doing this the fruit is dis
tributed to all parts of the branch
rather than crowded on a small area
at the tip. The fruit on the inside of
the tree will be just as large and we'll
colored as that on the outside if the
tree is properly pruned, and it will
not be as much of a strain upon the
tree to carry this fruit as it would be
to carry the fruit farther out upon the
! branch. The heading in may mean
the removal of part of last years
growth only or if the pruning has
been neglected for number of years
it may mean cutting back into older
wood to a side branch.
If trees are making too much wood
growth, producing too many water
sprouts and too few fruit spurs, the
pruning should necessarily be light.
1t should consist largely in thinning
out the twig growth where too
thick. No heading in should be prac-
ticed until the tree has been forced
back into full fruit bearing and then
only in a moderate amount in any one
year. The light thinning out will
stimulate the production of additional
fruit spurs and invigorate the old
ones. When trees are not making
enough wood growth, carrying too
many fruit spurs and producing too
much inferior fruit, both a fairly
| heavy thinning out and heading in
| should be given. In extreme cases,
some of the fruit should be removed
from the remaining branches.
A few good general suggestions in
| all the pruning of fruit trees are as
! follows:
1. Always make cuts as close as
| possible, leaving no stubs.
2. Remove all dead and badly can
kered branches.
3. Do not remove the fruit spurs.
4. Remove all water sprouts I'M
less needed to fill in open spaces.
5. Prune trees annually and dis
tribute pruning over entire tree.
6. Keep all parts of the tree open
enough to admit sunlight.
Z. Prune during the dormant sea-
son, preferably during the late winter
and early spring.
8. Paint all wounds two inches or
| larger with white lead and raw lin
seed oil. (Avoid ready-mixed paints.
9. Do not allow a professional
primer in your orchard unless he can
| get recommendation from some alb
solutely reliable authority.