THE VINE. ] 505 



and on the other hand immoderate trimming may result 

 in a fatal loss of equilibrium between the root system 

 and the aerial activities of the plant. In these cases it is 

 therefore advisable to commence trimming early and to 

 continue it frequently but moderately almost until the 

 close of June. 



The third trimming is best done at the time when 

 the flowers of the vine are about to bloom, in order to 

 assist the vine to set the flowers and to prevent shank- 

 ing, and at the same time the vigour of the plant will be 

 diverted to the bunch and the grapes will develop more 

 quickly. In this connexion it may be pointed out that 

 the drastic trimming performed by some viticulturists 

 who stop the fruiting shoots generally to one leaf, and 

 only occasionally to two leaves, above the bunch, cannot 

 be repeated year after year without serious injury to the 

 vine, and although the grapes may at first make very 

 quick progress, their quality cannot be of the best, 

 owing to the want of sufficient green parts for the elabo- 

 ration of the biochemical processes. On the other hand 

 a vine untrimmed is more liable to attacks of mildew 

 and blight, and the grapes are generally of poor quality 

 both for the table and the wine-press. 



The operation of ringing is best performed on the 

 green wood below the bunch just before the blooming 

 period, with the object to obtain bunches of finer appear- 

 ance. Thinning of the grapes is done in June, to allow 

 the berries to grow to their full size, without pressing 

 upon each other, but both operations are suitable to the 

 small market grower who grows grapes for the table, 

 and are neither necessary nor recommendable as part of 

 the routine work of an extensive vineyard. 



