i6 



In the list of varieties which follows, an attempt has been made to 

 indicate the mode of pruning which is likely, in the light of our pres- 

 ent knowledge, to give the best results for each variety. It should be 

 understood, however, that it is to some extent tentative and provis- 

 ional. Many of the varieties have proved successful in certain soils 

 and locations when pruned in the way indicated, but others have 

 never, so far as we know, been tested in the way proposed. As these 

 latter, however, have proved more or less unsuccessful under the com- 

 mon methods of treatment the method proposed is the one which 

 seems most suitable to their habit and general characters. It seems 

 probable that the tendency to coulure of some varieties such as the 

 Muscat, Malbeek, Merlot, Clairette, etc., can be combatted to a great 

 extent by appropriate methods of pruning and training. Unevenness 

 of ripening and liability to sunburn of Tokay, Zinfandel, etc., can 

 doubtless be controlled by the same means. 



Very few varieties succeed under strictly short pruning, that is 

 cutting back to one and two eyes, so that for most of the varieties in 

 the first category the modification of short pruning which gives fruit 

 spurs of three or four eyes and wood spurs of one eye is recommended. 



Type I. Charbono, Cinsaut, Mataro, Carignane, Grenache, Petit 

 and Alicante Bouschet, Aramon, Mourastel, Verdal, Ugni-blanc, 

 Folle blanche, Burger, Zinfandel, Griiner Velteliner, Peverella, Zier- 

 fahndler (?), Rother Steinschiller (on poor soils), Slankamenka, Green 

 Hungarian (on poor soils), Blue Portuguese (on poor soils), Tinta 

 Amarella, Moscatello fino, Pedro Ximenes, Palomino, Beba (?), Pe- 

 runo, Mantuo, Mourisco branco, Malmsey, Mourisco preto, Feher 

 Szagos, Muscat of Alexandria, Sultanina, Sultana,, Barbarossa. 



Type II. St. Macaire, Beclan (longer or shorter according to rich- 

 ness of soil), Teinturier male, Mon dense; Marsanne, Chasselas, Mus- 

 catel, Grosse Blaue, Sauvignon blanc,/ Sauvignon vert, Nebbiolo, 

 Fresa, Aleatico. 



Type III. Cabernet Sauvignon and Cabernet Franc (on poor 

 soils and hillsides), Verdot, Tannat, Gamai Teinturier, Gros Mansenc, 

 Pinots, Meunier, Gamais, Pinot blanc, Pinot Chardonay, Rul^nder, 

 Afrenthaler, Johannisberger, Franken Riesling (on hillsides), Klein- 

 berger, Traminer, Walschriesling, Rothgipfler, Lagrain (? perhaps 

 short), Marzemino, Blue Portuguese (on rich soils), Barbera, Moret- 

 to, Refosco, Tinta de Madeira, Tinta Cao, Verdelho, Boal. v <" 



Type IV. Green Hungarian, Rother Steinschiller (on rich soils), 

 Neiretta, Mission, West's Prolific, Robin noir. 



Type.V. St. Macaire and Mondeuse (on ricli bottom soils], Tinta 

 Valdepenas, Marsanne, Clairette blanche, Semillon, Sauvignon blanc 

 (on rich soils), Muscadelle du Bordelais, Vernaccia bianca, Furmint 

 Bakator, Tadone, Gros Colman, Black Morocco (?), Cornichon (?), 

 Emperor, Tokay (?), Almeria, Pizzutello, California black Malvoisie. 



Type VI. Malbec, Petite Strah and Serine, Cabernet Sauvignon 

 and Cabernet Franc (on rich bottom soils), Merlot, Gros Mansenc (.? 

 on rich bottom soils), Chauche noir, Bastardo, Trousseau, Ploussard, 

 Etraie de TAdhui, Chauchd gris, Franken Riesling (on rich soils). 



