Disbudding
By this term is meant the removal of superfluous buds, flowers, or shoots, in the early stages of growth, from fruit or other trees, in order to divert the sap into those which are stronger, and required to remain either for the production of branches, flowers, or fruits of superior quality. It is of necessity very largely practised with fruit-trees, under glass, that have to be kept within a limited area, and where the crop of fruit and continued vigour of the trees are annually matters of very great importance. The branches of Figs, Peaches, and Vines, amongst many others, are each year so full of young shoots in spring, or at other seasons, when started into growth, that if all were allowed to remain, the result would be a dense thicket of useless branches. Disbudding should always be performed with judgment, and only by those who understand it, as irreparable damage may easily be caused by the uninitiated. The operation should be commenced as soon as the young buds or shoots are large enough to pinch out with the finger and thumb, and the process should be frequently repeated, rather than remove too much at a time. Many plants may, with advantage, be disbudded occasionally to thin the branches, for admitting more light and air, or for inducing a more compact habit. Disbudding of flowers, where crowded, if carefully performed when in an early stage, may also be recommended in some cases.