PRUNING AND TRAINING. 125 



are not able to carry a full crop in a given space; never 

 fear that, for if there is sufficient surface of well-ripened 

 wood, the roots in good order, and the expansion judiciously 

 accumulated, the quantity of fruit may be gradually in- 

 creased until a ton weight may be taken from off a single 

 vine, and that without injury, as is proved by some which 

 are now in existence, and are known to be over two hun- 

 dred years old, among which may be mentioned the large 

 Hamburgh at Hampton Court, near London, that has 

 frequently borne the above weight in a season. Show 

 me an instance where the same longevity and continued 

 fruitfulness has been gained by the ordinary walking- 

 stick confining to one cane or short-cut method, and then 

 I will believe that nature can alter her course, and that 

 man's simple ideas can control the wonderful action of his 

 Creator's intelligence. 



That judicious shortening in at the right season, and under 

 proper circumstances, is beneficial has been clearly demon- 

 strated ; we know that it tends to give vigorous and 

 healthy growth; both theory and practice tell us so. By 

 it we gain a stronger propelling power from the roots, 

 without reducing their volume, or enfeebling their energy. 

 But to cut annually ', so free growing a plant as the grape- 

 vine to a mere stump, is, to say the least of it, a barbarous 

 mutilation of God s providence, and is sure to end in prema- 

 ture weakness, sappy and papery leaves, spindling ill-ripen- 

 ed wood, and barrenness. By this method, last described, 

 the roots have ample space to luxuriate in ; one vine would 

 eventually occupy and fill a whole border, which usually 

 has to accommodate a great number, and as the head has 

 a corresponding expansion, according to the requirements 

 of the subject, a greater certainty of permanence and 

 future vitality is gained. As a matter of profit it is the 

 most beneficial, for there is surely more lasting gain where 



