Orcharding, Vol. 2

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Excerpt from Orcharding, Vol. 2: Revised From the Fifth Edition of the Bulletin on Apple Growing Increasing interest in apple growing in Massachusetts and the many requests for information applying to Massachusetts conditions have made necessary a new edition of the bulletin on "Apple Growing." Since the new book includes a chapter on peach growing, and it is planned to have a chapter on pear culture in the next edition, the title has been changed to "Orcharding." In preparing this book the text of the last (fifth) edition of "Apple Growing" has been carefully revised and brought up to date. The three articles, "Varieties of Apples for Massachusetts Orchards, " "The Planting of a Commercial Orchard in Massachusetts" and "The New Orchard, " all by Professor F. C. Sears, have been combined into one new article, which appears as Chapter I. The material presented in the article entitled "Three Common Scale Insects" and "Plant Lice or Aphids, " both by H. T. Fernald, have been included in the chapter on "Apple Insects, " and the "Spray Calendar for Apples" by Erwin H. Forbush has been revised and included in the chapter on "Insecticides and Fungicides." Orcharding is undoubtedly one of the most important branches of Massachusetts farming. Apple growing particularly is a well-established part of our agriculture, because Massachusetts produces good fruit and has the advantage of being at the door of large markets, which will take all she produces as soon as it is properly graded and packed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.