UNIVERSITY 



OF 



RESIST A Ny^JEgp^R SELECTION, ADAPTATION, ETC. 41 



Vinifera that suffers the least from grafting. The Alicante Bouschet, like 

 the Alicante, from which it is derived, grows old and feeble very rapidly, 

 while the Petit Bouschet is much superior to it in this respect. The 

 Grenache has but a medium affinity for the resistant stocks. The Ter- 

 rets (Terret noir, Terret gris, Terret bouschet) are not very vigorous 

 when grafted. The Morrastel suffers but little, and the Ugni blanc, or 

 St. Emillion, is quite vigorous on non-calcareous soils, where it is 

 exceedingly liable to chlorose when grafted, as is also the case with the 

 Folle blanche. Muscats behave very well after grafting, as do the 

 Picquepoules, Colombeau, etc. The Cabernet Sauvignon maintains its 

 original vigor, as does the Cabernet Franc, Charmenere, Verdot, 

 and St. Macaire. The Malbec is more sensitive to the chlorose after 

 grafting than are the Cabernets, while the Merlot suffers but little. 

 The Sauvignon and Muscadelle do well on resistant stock, while the 

 Semillon leaves much to be desired. The Pinots are more sensitive to 

 the chlorose on dry or calcareous soils than are the Gamays. The 

 Gamay noir, ungrafted, is not a vigorous vine, and grafted it will never 

 be sufficiently vigorous; the white Gamay is more satisfactory hi this 

 respect. The same may be said of the Ploussard. The Syrah takes on 

 great development when grafted, and may be said to be one of the 

 JEuropean varieties that does exceptionally well on resistant stocks. The 

 same may be said of the Mondeuse, if we except cases where the subsoil 

 is exceedingly calcareous. The Etraire, Persan, Durif, Corbeau, and 

 Roussanne do well grafted, while the Marsanne is less vigorous. 



SYSTEMS OF GRAFTING. 



It will not be possible in this brief discussion to describe all the 

 various systems of grafting, as practiced in all parts of the world. It 

 will be merely an attempt to give the essential points of the two most 

 usual and most simple and practical that are in use in the majority of 

 cases with practical vine-growers. 



English Graft. In practicing the sections for this graft, the stock and 

 scion should be cut in the same manner (Figs. 2, 3, and 4). They should 

 have the same surface and the same contour, and, therefore, be of the same 

 size. The stock, be it a rooted vine or a cutting, is cut sloping (or beveled) 

 at an angle of from 14 to 17 degrees with the axis of the cane or trunk. 

 The cut is made as near the eye as is possible; for, as we have shown, it 

 is at this point that tissues which form the joint develop with the greatest 

 rapidity. The length of the cut is proportional to the diameter of the 

 cane or trunk. At an angle of from 14 to 17 degrees it is generally 

 sufficiently long to afford firmness and stability. 



Grafts and stocks are generally cut by hand, though there are many 

 " grafting machines " in use. I think that the experience of the world 

 has been that, in the end, it is economy to have the cutting done by 

 hand; though at first a clumsy workman may do better with a "machine." 

 But none but clever hands should ever be allowed to attempt to graft, 

 and then they should have a certain time allowed them to " get their 

 hands in." Experience has shown that it requires an ordinary work- 

 man as much time to learn how to properly use a " grafting machine " 

 as it does a good, intelligent man to learn to hand-cut all the grafts 

 and master the technique; while there is room for constant improve- 



