L'ART DE VIGNERON. 187 



thus gained in the quantity is lost in the quality of 

 the vintage, as the vines of such a pruning are al- 

 ways inferior. But to return to the subject of ex- 

 tra pruning. If, at the expiration of a few years, the 

 vigneron perceives that his plants exhibit symp- 

 toms of deterioration, the system must be discon- 

 tinued, and he should return to the ordinary plan 

 of pruning. I have, in my own vineyard, proved 

 the utility of the counsel here given. In one cor- 

 ner of a small plantation, I had sometime ago es- 

 tablished a small vinery of the grosse rougeasse, 

 and having remarked that these vines pushed much 

 wood, and produced but little fruit, I directed 

 my vigneron to leave on these plants, at the 

 spring pruning, two or three buds on each branch 

 more than usual. My directions, however, were 

 forgotten, and the vines pruned in the ordinary 

 manner. I took the work myself this year, and 

 pruned as I had directed, leaving instead of the 

 usual number, five, six, and sometimes seven 

 buttons on each branch, according to the vigor of 

 the offset. 



My theory was justified by the result. The 

 crop of fruit was abundant, and of good quality, 

 and no part of my vineyard exhibited a more 

 satisfactory appearance. I have consulted the 

 most skilful cultivators of our Canton, and find 



* We must not be misled by this remark. The object of 

 Swiss cultivation is, by ripening the fruit within three feet of 

 the ground, to obtain an elevation of temperature from the re- 

 flected heat. 



I am firmly of opinion, that in our climate such a reflection 

 may be unnecessary, if not disadvantageous. TRANSLATOR. 



