200 BOARD OF AGKICULTUEE. 



the water gives sufficient humidity to the atmosphere to refresh the foli- 

 age of the A'ines. A situation protected from the north and northwest is 

 of great benefit to a commercial vineyard. 



Selection of varieties to be planted in a commercial vineyard is an 

 important point to consider. No one variety is suited to all localities. 

 The best varieties for any locality are those which have descended from 

 the species growing wild in that locality. Selection of varieties greatly 

 depends upon the soil and the purpose for which they are planted. If for 

 near or distant market or wine, those varieties possessing a combina- 

 tion of strong growth, good quality and tough skin should be selected. If 

 for a market that demands the best quality grapes, regardless of price, 

 the Delaware should be selected (wherever it succeeds). One variety may 

 succeed better and be more remunerative in a locality than another. This 

 must be found out by personal study and observation. There are many 

 varieties, all of which are adapted to special purposes. In short, the 

 grower, to be successful, must gi'ow the very best suited to his market. 



Planting, training, pruning and cultivating are also very important 

 factors in growing grapes on a large scale. Distance of planting depends 

 upon the varieties planted, fertility of the soil and mode of training to be 

 adopted. Weak-growing varieties, such as the Lady, Green Mountain, 

 Delaware and Moyer can be planted as close as six by six feet, if the soil 

 be fertile enough, and enough fertilizing material is applied from time 

 to time to keep up sufficient fertility to produce a good crop of fruit' and 

 fruiting wood. Strong-growing varieties are usually planted eight by 

 eight to nine by ten feet apart. Grapes are generally planted somewhat 

 deeper in heavy soil than on light soils. Ten to fourteen inches is about 

 the right depth to plant. No. 1 one-year or two-year should be planted. 

 Training the grape depends upon the taste of the grower and the varieties 

 grown. It is wholly a matter of convenience, and should usually begin 

 about the second year from planting. There are many modes, each hav- 

 ing its advocates. Priming the vines is a necessity to success. While 

 there are many modes of training, there is but one of pruning. The m9in 

 object of pruning is: (1) To thin the fruit, develop strong, healthy foliage 

 and to keep the vine in manageable bounds; (2) to facilitate cultivation 

 and spraying; (3) to grow vigorous canes for next year's fruiting wood; 

 (4) to produce fruit of better size and quality. 



Grapes should be given clean cultivation during the season until the 

 last of July, when cultivation should cease and some cover crop, such 

 as rye, oats or barley, sown, which tends to stop growth and ripen the 

 wood. 



Spraying the grape has become an important and necessary adjunct 

 to commercial gi-ape-growing. The grape is affected by no less than 

 fifteen insect enemies and half a dozen fungus diseases. Spraying should 

 be done as a preventative and not as a curative. The grower should ac- 

 quaint himself with these pests and the best methods to combat them, 



