18f) 



about one pound per vine, well spread around and raked 

 into soil over five feet area ; and a most excellent fertilizer 

 for the grape is good hardwood ashes which contains five 

 per cent potash, two per cent phosphorous and one per cent 

 wood lime. Now in November, after pruning the vines and 

 carefully raking up all trimmings, old leaves, etc., which 

 must be burned up clean in large heaps, and the ashes care- 

 fully spread around the vines, apply between each row and 

 vines in the rows, four cords of well-rotted cow manure per 

 acre. In early spring turn under with light plow four inches 

 deep, thus we fertilize the growing vines with the necessary 

 plant food, without an excess of nitrogen, which is detri- 

 mental to healthy roots and fruitful cane. Keep the cultiva- 

 tor going each week from April to August. 



PLANTING 



Select good, strong, one-year vines. Cut canes to four 

 buds. Set 8x8 feet, spread out all roots, cutting oflp ends 

 broken. Have all holes three feet wide by two feet deep 

 Cover roots with fine, rich soil, one foot deep, treading the 

 earth verj^ firmly, leaving a two-inch depression around each 

 vine to hold water when needed. Keep the fine tooth culti- 

 vator running once and twice a week if very dry weather 

 prevails, thus destroying all weeds as well as forming an ex- 

 cellent "dust" mulch about our growing vines. 



PRUNING 



All vines must be pruned annually. We prefer Novem- 

 ber. The type of trellis will govern the system of pruning, 

 i. e., as to length of new canes and number of strong buds to 

 each, also the habit of the variety. As a rule, all strong, ram- 

 pant growers cut back to two strong buds to each lateral 

 shoot from main cane, while on the less vigorous varieties 

 leave longer lateral branches to balance the growth. Re- 

 member the object of trellises is to simply hang the vines up 

 in the air and sunshine so that the fruit may ripen into extra 

 quality and beauty. Prune always with the idea that the 



