DISBUDDING.--One of these consists in the removal of alternate buds, or even a greater proportion than one half; this may be performed either in the end of winter or in early spring, or even after the buds have pushed, still later in the season. This work may be done with the fingers, a knife, or by using the shears, when the buds are terminal, as in old bearing apples and pears, or on some cherries. This plan has been practiced with very good success upon the Duchesse pear, by T.W. Field, who accidentally had his attention directed to the feasibility of making this variety very productive. He had observed that certain trees, which were rubbed so by the cart-wheels as to be stripped of a portion of their buds in the winter season, instead of being injured thereby, were more productive than those which retained all of their abundant spurs and blossoms, and which, nevertheless, often bore sparsely. Improving upon this hint, he has since planted some such varieties in close rows or hedges, which he trims annually with the shears to keep them within bounds, and at the same time to diminish the amount of blossoms. Disbudding is systematically pursued in the European fruit-gardens, and we have elaborate directions for the season and mode of performing the operation, which is extensively practiced, particularly on the trees that are grown as espaliers, and those kept in orchard houses. If neglected, the trees become exhausted by over-production; and the failure of production by the fruit-spurs which results, causes vacant spaces upon the tree, which are afterward, with difficulty, restored to a profitable condition. Another method, and the one usually pursued by those who practice thinning, is, to go over their trees after blossoming, while the fruit is still small, and systematically remove such a proportion as they may deem sufficient to relieve them of the surplus; and while so doing, they select for removal all the inferior specimens. This is found to pay very well in the increased size, appearance, and flavor of those that remain, and is practiced by all good horticulturists. It is found in some varieties that the thinning may be done when the fruit has attained to one-half its usual size, so that it may be marketed, and yet those which are left, will swell out to their full proportions after this removal, and will realize, when harvested, more money, and will even be of greater weight than if the whole crop had been left upon the tree until its natural period of maturity. The reason is obvious, and depends upon the greater size and fuller development of the fruit, which remains after thinning.