fected with the canker, that disease may be seen oozing through the Compofition and adhering to the outfide, like copper duft, or ruft of iron, and may be easily rubbed off with the hand. This appearance. I never could obferve on the application of any other Compofition; which confirms my belief that it acts as a strong ftimulant. When the wounds in fruit trees are fo large as not to heal up in the course of a twelvemonth, I renew the Compofition annually, which, on its application, invigorates the trees, and seems to have the fame effect on them as a top-dreffing of dung has on land. I have been folicited by fome of my friends to add a chapter on forcing Grapes, Peaches, and Nectarines; and to give a de- fcription of a houfe for that purpofe; but as it would fwell the book to too great a fize, and as the subject is fully treated of by many others, it feems unneceffary to fay any thing farther here, than just to observe, that the method of pruning and training recommended in this book is equally applicable to trees in a forcing-house as to those on a natural wall. When Vines are trained straight up the rafters of hot-houses, they throw out a few eyes only at top, and all the rest of the branch becomes naked; but when trained in a ferpentine manner, they break equally.. Dwarf Peaches and Nectarines planted in the pits of forcinghouses should be trained horizontally; in which mode they will produce much more fruit than when they are trained fan-fashion. It must be observed, that the Directions, &c. in the following pages are calculated for the neighbourhood of London; it will, therefore, be necessary to make allowance, in other climates, for the earliness or lateness of their seasons, both with regard to the time of fruit being in perfection, and alfo for planting, pruning, &c. For the information of those who are not acquainted with practical gardening, the following explanation of what is called Heading-down is given. When 2 When young trees are planted out from the Nursery, as foon as they begin to break in the Spring, they are cut down to three or four eyes, according to their ftrength, to furnith them with bearing wood: it this were not done, they would run up in long naked branches, and would not produce one quarter of the fruit which they do when this operation is properly performed. The fame holds good in heading all kinds of old trees. An opinion prevails, particularly in thofe parts where Appletrees are cultivated to any confiderable extent, that trees never bear well after heading-down, and that it frequently kills them, This may, no doubt, happen when they are improperly headeddown all at once, by giving a fudden check to the fap, the few weak fhoots not having ftrength to draw up what is fupplied by the roots; and moreover, not being capable of fheltering one another, they are chilled by the cold, and fo rendered at leaft unproductive, if they are not totally killed. But if heading were done gradually, that is, if every other branch all over the tree were headed at a proper length, cutting as near to thofe parts where the fhoots appear as poffible, in the month of February or March, or even as late as May, in the course of the Summer they would throw out fine long fhoots. Thefe fhould not be shortened the first year, unlefs it be neceflary to fhorten a few to fill up the head of the tree with bearing wood, and that fhould be done in the following Spring; cutting them to fix or eight inches long, according to their ftrength. In the next Spring after the first branches are headed, the remaining old branches may be cut out; and these will foon fill the head of the tree with fine bearing wood. In three years, if properly managed, trees fo headed will produce a much greater quantity of fruit and of a better quality than they did before the оро ration was performed. A TREATISE ON THE CUL ΟΡ FRUIT TREES, &c. CHAPTER I. OF APRICOTS *. Different Sorts defcribed-Planting and Heading-The Management of decayed Trees-Pruning of Apricots, and how to Shelter them from Cold. THE Apricot, we are told, came originally from Armenia, whence it takes the name of Armeniaca, and was introduced into this country in 1562. * We shall enumerate, under their refpective heads, the principal forts of fruit that are propagated in this country; with the time of their ripening, as near as poffible. It is to be obferved, however, that the diverfity of feafons, together with that of foil and fituation, will sometimes make a month of difference in the ripening of the fruit. Linnæus, according to the Sexual System, arranges it in the twelfth clafs, Icofandria Monogynia*; and comprehends in the genus Prunus, the Apricot, the Cherry, and the BirdCherry; making them only different fpecies of the fame genus. Although the above-mentioned plants are arranged under the fame genus, yet the Cherry and Plum will never take upon each other, nor the Apricot upon the Cherry; but the Apricot will take upon all forts of Plums, except the Bruffels. The Names and Qualities of Apricots commonly cultivated in England, with the Time of their Ripening. 1. The Masculine. This is a small roundish fruit. It is the earliest of all the apricots, ripening about the latter end of July; and is chiefly esteemed for its tart taste. When fully ripe, it is of a red colour towards the fun, and of a greenish yellow on the other fide. 2. The Orange. This is pretty large, but rather dry and infipid, and fitter for tarts than for the table. It is of a deep yellow colour when ripe, which is about the latter end of Auguft. This is confidered as the best for preferving. 3. The Algiers. This is a flatted oval-shaped fruit, of a ftraw colour, juicy, and high-flavoured. It ripens about the middle of Auguft. 4. The Roman. This is larger than the Algiers, rounder, of a deep yellow, and not quite fo juicy. It is ripe about the middle or latter end of August. * Moft of our eatable fruits are arranged under this clafs; and it is remarkable, that there is not one poisonous fruit to be found in it. 5. The 5. The Turkey. This is larger, and of a deeper colour, than the Roman; its fhape more globular, and the flesh firmer and drier. It ripens about the latter end of Auguft. 6. The Breda (brought from thence to England) is originally from Africa. It is large, round, and of a deep yellow colour; the flesh is foft and juicy. This is an excellent fruit, especially if ripened on a standard. It ripens about the latter end of Auguft. 7. The Bruffels. This is held in very great esteem on account of its bearing fo well on standards, or large dwarfs. It is of a middling fize, red towards the fun, with many dark spots; and of a greenish yellow on the other fide. This has a brisk flavour, is not liable to be mealy or doughy, and is preferred by many to the Breda; but when the Breda is planted as a standard, the fruit is more juicy and of a richer flavour. This ripens in Auguft on a wall, but not before the latter end of September on standards. 8. The Moor Park, called alfo Anfon's, Temple's, and Dunmore's Breda. This is a fine fruit, and ripens about the latter end of August. 9. The Peach Apricot. This was introduced from Paris, by his Grace the Duke of Northumberland, at Sion-house, in 1767. It is the finest and largest of all Apricots, and is generally thought to be the fame as the Moor-Park; but upon a minute examination the leaves will be found to differ. It ripens in August. 10. The Black Apricot. This has been very lately introduced, by Sir Joseph Banks, from France, in which country it is highly esteemed. The trees that Sir Joseph planted at his feat in Spring Grove, near Hounflow, bore fruit laft feafon, for the first |