SMALL FRIUTS. 57 



site where the roots go down to perpetual moisture (and we know and 

 should encourage this deep-rooting tendency or habit of the grape), a half 

 dozen waterings might be within limits of requirements in another loca- 

 tion. 



PRUNING. 



Upon this subject there has been perpetual controversy among grow- 

 ers, and it is not the province of this work to attempt to decide. The 

 proper method or methods, PS several are not far from right, can only be 

 learned by experience and careful observation. Our illustrations of the 

 appearance of a well-trained vine, from the planting to its development 

 into full-bearing size, will give an idea of at least one proper method of 

 pruning. This much may be said, that is of universal application: 

 "Avoid too much wood growth." This is always at the expense of fruit, 

 whether of tree or vine. Grow but one cane the first season, and in the 

 fall cut this back to three buds. If the vine has made a vigorous growth, 

 two canes may be permitted to grow the second season, which, in turn, 

 should be cut back to within a few buds of the base. Subsequent pruning 

 will depend upon how the vine is to be trained, also on its habits of 

 growth. 



Says the Bushburg Catalogue: "There is one well authenticated 

 fact in the fruiting of the grape, viz: that the finest crops are produced 

 upon the strongest canes of the previous year's growth. The only proper 

 system of pruning, therfore, will be that which encourages and secures an 

 abundance of such shoots." 



Mr. Fuller also says: "Some varieties of the strong-growing Lab- 

 ruscas, like the Concord, Hartford, Martha, etc.,* will fruit best on the 

 laterals of the young canes of last summer's growth, if they have been 

 properly pinched back. All of these rank growers should have plenty to 

 to do that is, they should be pruned much longer than is generally 

 done. All of the Eiparia produce best on spurs of two or three year old 

 canes." 



The more tender Labrusca, and all of more or less Vinefera charac- 

 teristics, like Cassiday, Creveling, Catawba, Delaware, lona and Eebecca, 

 produce readily and abundantly from the main canes. 



Whenever and wherever old bones are at hand, place them where 

 the roots of the grape may feed on them. The phosphates are a staple 

 food of the grape. 



