AND WINE MAKING. 217 



tions suggested by the good sense of the primer, who 

 should be more than a machine. Summer pruning will 

 be treated in a separate chapter. 



This sort of pruning is equally adapted to the heavy 

 bearing varieties such as Zinfandel, Portugieser, Carig- 

 nane, Mataro, Gamay, Charbonneau, Petit Bouschet, 

 Ked Veltliner, Chasselas Foritainebleau, Victoria Ohas- 

 selas, Palomino, Green Hungarian, West's White Prolific 

 and Folle Blanche. 



MEDIUM OR HALF-LONG TRAINING. 



Many varieties are not adapted to spur or stool prun- 

 ing, but require a medium course. Some of these are so 

 constituted that they will not fruit well from the first 

 two or three buds at the base of a cane, while they will 

 bear abundantly from the fourth to the tenth, and 

 among these are some of the most valuable varieties. 

 These should be trained to five-foot stakes, commencing 

 just the same as for stool pruning, with three canes the 

 next spring after grafting, but having them from 15 to 

 18 inches in length. After pruning tie them firmly to 

 the stake, just below the upper bud, leaving all the 

 canes about the same length. When the young growth 

 appears, leave one of the strongest at the base of each 

 cane to form the future cane and one for a spur, rubbing 

 out all the weaker buds below. When you come to the 

 fourth or fifth bud, leave all the strong shoots above. 

 The next spring, the old cane which has borne the fruit 

 is cut off just above that destined for a spur, this reduced 

 to two buds, and the strongest cane from the base 

 pruned back to 15 or 18 inches. This leaves three canes 

 again, which are tied to the stake as before. The canes 

 for the next year's bearing we expect from the three 

 spurs, as well as another spur, cutting the old cane off 

 entirely and thus renewing them every year. A modifi- 

 cation of this training is to leave but one cane for bear- 



