During the first years, methods of cultivation had to be learnt by trial and error. The English practice of growing fruit trees in pasture was not successful here. In grass, the trees did not receive enough moisture from summer rains. The soil was ploughed between the rows and cultivated by spade and hoe close to the trees. In an orchard, trees were spaced twenty to twenty four feet apart, to allow free circulation of air around them. At planting time, well-rotted rubbish was dug in around the roots, and plants were mulched in summer.
Young trees were pruned, giving stems one to two feet high. Apple and pears were cut back severely to keep the tree small. Old wood was only cut to prevent branches becoming crowded. Main shoots were shortened to make them strong and support the weight of the fruit. Peaches were closely cut back each year to produce new fruiting laterals. Large branches too close together, were removed. Young wood was shortened to five or six buds. In December, fruit on heavily laden trees was thinned out and the ground around trees covered with stable manure. Limewater was splashed or syringed onto leaves and branches to control aphis or blight. (Blight was a name that covered a range of pests and diseases).
It was soon found that drains were necessary. Trenches were dug and lined with various materials such as layers of branches or tea tree scrub, rubble, screenings or earthenware pipes. Many of these early drains were found to be still working when houses and roads were built on orchard land in later years.
Clearing land was a back-breaking task. Those with money could hire a contractor with a team of oxen for £7.10 a day to help with the clearing. Once the trees were cut and grubbed out, the ground had to be broken up. Special ploughs with longer pointed ploughshares were designed. Cutting through the roots left in the ground, wore out both horses and ploughmen. John Whitten had learnt the way to tackle this problem in his homeland, Ireland. At first, he ploughed a shallow furrow to turn over surface growth and small roots. The ground was left for thicker roots to dry and loosen; then the ground was turned over to the full depth.
Fruit growing can be said to be the oldest industry, as the first man tended an apple in the Garden of Eden. It was probably a crab apple. Cato, in the 3rd Century B.C., identified seven varieties of apple. The oldest known variety is the Apple Api brought to Rome by Apius Claudius. It was a very small dessert apple, well coloured and flavoured. Apple Api was grown in France for three centuries and a specimen grew in the Horticultural Society garden at Burnley until 1915.
Most fruits originated in Asia. Peaches grew wild in China and were grown in Ancient Persia. Pears, plums and cherries were found in Western Asia. They were brought to Rome and then Europe by early conquerors and adventurers.
Emigrants coming to Victoria brought young fruit trees with them but many did not survive the passage through the tropics. When the Victorian Horticultural Society opened the experimental garden at Burnley in 1861, cuttings from England were propagated. In the years to 1870, cuttings of 389 varieties of apple had been grown; of these 160 were found suitable for local conditions. Of 261 pear varieties, 33 proved suitable and from 33 peaches, 18 were a success. Over 12 different types of fruit were tested. Members of the society, which included many nurserymen, were able to take and propagate cuttings from successful trees.
Many varieties of fruit were available from such nurserymen, as Thomas Cole and John Smith for 2s. 6d. As growers became established, they propagated their own plants. Cuttings were grafted or budded onto stock grown from roots, seeds or stones. Fruit from seed alone does not usually come true to type. Fruit picked from an improved, new variety would be sent to the Horticultural Society to be registered.
For a number of years, fruit from the same tree would be sent in to make sure it grew true to type. If successful, the new tree would be named and registered.
A large variety of fruit was grown in the first three decades but as time went by, the list was reduced to those that produced well and were popular varieties.
Varieties grown in Doncaster and Templestowe in the first three decades to 1880
Hoover; Rymer; Irish Peach; Reinette du Canada; Kentish Filbasket; Royal Russett; Lemon Pippin; Red Streak; Morgans Seedling; Stone Pippin; Mincing Crab; Twenty Ounce; Nonsuch Pippin; Willow Twig; Lord Nelson; Winter Pesimain; Kewswick; Nickajack; Northern Spy; Marshalls Red; Melons Seedling; Pomme de Neige; Rome Beauty
PEARS
Beuure de Capiaumont; Forell; Monchallard; Black Achan; Gansells Bergamot; Muscadine; Beurre d Anjou; Glou Morceau; Morceau; Broom Park; Golden Beurre; Napoleon; Beurre Clairgeau; Glout; Swans Orange; Beurre de Beaumont; Howell; Swans Egg; Brown Beurre; Jargonelle; Summer Bergamot; Beurre Diel; Josephine de Malines; Summer St. Germain; Beurre de Arembera; Keiffer; Uvedale St. Germain; Catillac; Louise bonne of Jersey Vicar of Winkfield; Clapps Favourite; Leon la Clara; Winter Nelis; Colmar; Larie Louise; White Doreen; Easter Beurre; Le Comte; Windsor; Flemish Bonch; Lawrence; Washington
PEACHES
There were problems with early varieties of peaches. Young fruit became curled and knotted and they tended to blight very much. Red Slipstone, Royal George, Royal Charlotte, Red Newington and Noblesse were the varieties.
PLUMS
Blue Violet; Green Gage; Orleans; Black Diamond; Goliath; Pond’s Seedling; Blue Belgium; Grand Duke; Prince of Wales; Coe's Golden Drop; Giant Prune; Coe's Late Red; Jefferson Gage; Royal Native; Coles Late Blue Seedling; Monarch; Washington; Early Orlean; Magnum Bonum; Yellow Magnum B; ; Early Prolific; Morocco;
APRICOTS
Blenheim; Early Peach; Early Mansfield; Moorpark; Hemskirke; Oullin’s Early Peach; Peach-Apricot & Orange; Royal; Turkey Red
DAMSONS
Shropshire; King of the Damson Merryweather; Crittendons
CHERRIES
Arch Duke; Early Purple; Guigne; Margaret; Black Heart; Early Lyons; Morelia; Bigarreau; Early Richmond; Napoleon; Bleeding Heart; Early May Duke; Reine Hortense; Black Bigarreau; Florence; Waterloo; Black Eagle; Heart of Midlothian; White Heart; Late Duke
LEMONS
Lisbon; Villa Franca; Messina; ORANGES; Maltese Blood; Parramatta; Queen; St. Michael
VINES
Black Hamburg; Chasselas; Snow’s Black; Black Prince; Dorodilla; Blue Imperial; Flame Toquet
QUINCES
Apple Shaped; Missouri Mammoth; Portugal; Pear Shaped; Roes Mammoth
FIGS
Black Ischia; White Genoa; Brown Turkey
RASPBERRIES
Cuthbert; Fillbasket; Northerland
GOOSEBERRIES
Roaring Lion; White Dutch Ostrich
Source: The Orchards Of Doncaster And Templestowe By Irvine Green Published By Doncaster-Templestowe Historical Society 1985 - Original Scan.
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