CHAPTKR TX 



METHODS OK TIIK ri.KASANTUN lH»r ( OMTANY 



[General staleiiuMif. of nn'thocls of cultivation, rtc, ciiipluyt'l 1>y 

 I'leasantou ll(»p Co., al tliuir yarils in Alanu;(i;i ( ouMiy, < al.j 



li( 



iri??^;-c7:7: 



-'Kn-fi^'/fl 



tJtfer-,. »1^^^ 



LEARIXG — The vines arc 

 cut as suuu after pickinj^ as 

 practicable, j^^-nerally during 

 Xuveniber when weather 

 conditions and natural inllu- 

 ences have killed the vines 

 so as to prevent flow of sap 

 from the root. The vines 

 are cut at a point about i6 

 inches from the ground; the 

 remaining portion of the old 

 vine is cut at the crown of the root at pruning time in 

 spring, while the portion that is cut as above mentioned 

 in Xovember, is immediately piled and burned, leaving 

 the yard clean and ready for 



(2) Piozi'ing, which usually commences about Feb- 

 ruary I, with light two-horse single lo-inch plows. The 

 earth is thrown by plow away from the roots toward 

 center of row, as this method facilitates the work of 



(3) Gnibhing the roots, which is done by digging 

 around the hills with a two-tined grape hoe, completely 

 removing the earth from crown of root, care being 

 taken not to bruise the main root, which is then readv 

 for 



(4) Pniii'uig — This operation consists of remov- 

 ing with a sharp knife all the surplus small roots or 

 "suckers" and cutting down the old wood of the previ- 

 ous year's growth, so as to make a new crown, from 

 which start the vines intended for hop bearing. 



105 



