PRUNING AND TRAINING THE VINE. 459 



equal portions of four feet each ; at the bottom two spurs will be 

 formed, and two more at each four feet up to sixteen feet, and all the 

 rest of the spurs or branches will be removed for the whole length of 

 each stem. From these spurs on alternate sides shoots will have been 

 made that will carry the crop this year, and from the spurs on the 

 opposite sides shoots will be carried this year that will produce next 

 year's crop. Thus these bearing branches are not allowed to bear 

 any fruit in the first year of their growth, but they carry a full 

 crop in the second year. In the autumn pruning the bearing branches 

 are entirely cut away, merely leaving a spur or two at their base, from 

 which the shoots of the next year will be made, while the other shoots 

 are shortened to three feet each. Thus we have annually a con- 

 tinuous series of young, vigorous, well-nurtured buds from the bottom 

 to the top of each main rod not the last and least bud upon a branch 

 which has produced fruit the previous season, as in the spur or 

 " whip-stick " system of pruning, but a young, vigorous branch, which 

 throughout the year preceding has had nothing to do but take care 

 of itself. 



If we needed any proof of the success of this system, we have only 

 to appeal to the experience of Mr. Montgomery Henderson, gardener 

 to Sir G. Beaumont, Bart., of Coleorton, Leicestershire, the veteran 

 exhibitor of grapes at the London exhibitions for nearly thirty years ; 

 and what does he say ? 



" The vines here are thirty-nine years old, and have been pruned 

 upon the extension system for more than twenty years. I began to 

 compete at Chiswick in 1841, and at the Royal Botanic Garden in 

 1848. I took the first prize the first time I exhibited at the latter 

 place the first time I showed black Hamburghs ; I took it on June 30, 

 1869, and have seldom missed the first prize during the whole time. I 

 know I took it every show at the Botanic for three years without 

 intermission, and, if I remember rightly, for twelve pounds as well as 

 for the single dish. I have had four prizes for grapes in one day, and 

 I exhibited Hamburghs eight times in one season, and was first each 

 time. I have exhibited at the Crystal Palace and many local 

 shows, but have no conception of the number of prizes I have taken 

 altogether." 



Here then we have vines nearly forty years old, the produce of 

 which has stood in the fore rank of the battle for thirty years, and 

 still they stand, being very rarely beaten ; and yet during that time 

 we could point to scores of exhibitors that have come out with a rush, 

 discharged a volley of big bunches, and then have fallen into obscurity. 

 To this rule there has been no exception. Exhibitors who have stood 

 in the fore rank, and maintained their positions as grape- growers, are 

 those who have had a succession of young vines to fall back upon. 

 And so it ever will be upon the restrictive plan of management; 

 while Mr. Henderson, without a single young vine to aid him, con- 

 tinues the even tenor of his way for a lifetime, and is rarely beaten. 

 We grant that much of this results from the matchless colour 

 and exquisite finish of his productions ; but still the fact remains. 



