Grape Culture. 21 



CHAPTER VIII. 

 DISBUDDING. 



DISBUDDING is the first step in training the vine. The time 

 for this operation is when you see more buds breaking than are 

 required. Go over the vines and rub all the buds off except 

 two to each spur, which spurs should be 18 inches apart. The 

 following is a very safe practice : As soon as the fruit can be 

 seen, or rather the embryo bunch can be seen in the point of 

 the young shoot, rub one off. The temperature should then 

 be raised to 60 at night ; 15 to 20 higher by day with sun 

 heat. This twenty of a rise includes sun heat. These tem- 

 peratures are all intended for shaded thermometers. I also 

 recommend having a clasp with two indicators, one at night 

 temperature and the other at the day. I keep mine generally 

 twenty degrees apart, and keep the mercury as near the 

 indicators, day and night, as possible. Keep the atmosphere 

 of the house humid by sprinkling the floor with water once or 

 twice daily, according to the nature of the weather. I never 

 use a syringe in my vineries except in cases of emergency, as 

 for instance, overheating when starting, by artificial means. 

 I may then syringe the rods to prevent attacks of red spider. 

 But all going right I never have a syringe inside the vineries. 

 Ventilate from the top, and do this carefully, watching the 

 weather. (See chapter on ventilation). 



CHAPTER IX. 

 STOPPING THE SHOOTS AND TYING DOWN. 



As soon as the shoots have extended one or two joints beyond 

 the bunch, pinch the points of the shoots ; also pinch the 

 leading rod after it has made four feet of young wood. Pinch 



