250 RESOURCES OF CALIFORNIA. 



teen inches high. It is observed that the nearer the grapes to 

 the ground, the earlier they ripen, and the less liable they are 

 to injury from frost and wind. The strongest shoot is selected 

 to make the stalk, and it is tied to a little stake stuck into the 

 ground at its side, and the other shoots are cut off. It is a 

 matter of importance to use the stake so that the vines may 

 grow straight up. Vineyards planted with cuttings bear no 

 grapes the second year ; those planted with rooted vines may 

 bear a few. 



The third year, the ploughing and hoeing is the same as th e 

 second. More attention must be given to the pruning. All 

 the twigs are cut off save two or three, which sprout from the 

 top of the stalk, and these are pruned so as to leave but two 

 buds on each, which are to produce all the wood and fruit of 

 the season. This year the vines should produce three or four 

 pounds of grapes each ; some vineyards have averaged twelve 

 pounds to the stalk the third year. 



The fourth year, the .five or six twigs all starting from the 

 top of the stalk, are left with two eyes each ; and this year the 

 yield should be six or eight pounds per vine. The fifth year, 

 there should be seven or eight twigs, with two eyes each, and 

 the grape-yield should be ten pounds per vine. The sixth year, 

 the vine is in full growth, and there should be eight or ten 

 twigs, and from ten to fifteen pounds of fruit per vine. About 

 the fortieth year the vine begins to decay. After the third or 

 fourth year, if the vine has been well trained, it needs no stake 

 for support, but stands alone. 



All vineyards do better with irrigation during the first three 

 years ; many of them do better without it afterwards. On 

 the coast, south of 35, most of the old vineyards are irrigated ; 

 and nearly all of them are planted in places where they can 

 be irrigated. 



178. Wine Yield. According to the State Reports, the 

 total production of Califorman wine was 4,542,000 gallons 

 in 1871; 3,700,000 in 1870; 2,000,000 in 1869 ; 2,600,000 in 



