1390 



GRAPE 



GRAPE 



laterals should be pinched at two eyes beyond the 

 cluster, and as they break pinched again through the 

 season. As soon as the leaves fall the vines are again 

 taken down for pruning. The terminal should be 

 shortened about one-half and side shoots cut back to a 

 bud very close to the main stem, when it goes through 

 the winter as before. 



At the beginning of the third year, the terminal again 

 goes to the top of the house without fruit, when it is 

 stopped and the laterals are allowed to bear as before, 

 say not more than one pound of fruit to a foot of the 

 main stem. The vine is now established to the top of 

 the house, and the only pruning in after years is to cut 

 the laterals each year close to the main stem. A bud 

 will nearly always be found in the first 3-8 inch, some- 

 times several of them. When these start, the strongest 

 is selected and the others rubbed off, unless one is 

 desired for training to the opposite side to fill a vacancy 

 there. When the vines attain full strength, two pounds 

 of fruit to the foot of main stem can be grown, but 

 heavy loads require great care. Too heavy a load causes 

 shanking, and then all is lost. The stems of the berries 

 wither and the fruit turns sour before ripening. Rigid 

 pinching of the laterals is very important. Commence 

 at the second joint beyond the cluster, or about 18 

 inches from the main stem, and pinch thereafter as fast 

 as new shoots break and show a leaf. Pinch early and 

 often. It has been said that a good gardener can carry 

 the summer prunings from a large vinery for an entire 

 season in his vest-pocket. Some require a wheelbarrow. 

 At the place where the laterals start, a spur soon forms 

 on the main stem, from which the system takes its 

 name. It often becomes several inches in length and 

 quite ungainly. This spur system of pruning is repre- 

 sented in Figs. 1741-3. 



1741. Pruning to spurs. 

 A long or old spur is shown 

 on the left. 



In the other system of pruning, known as the "long 

 rod" or "long cane" system, a new cane is grown up 

 from a bud near the ground every year to replace the 

 old one, which is entirely removed. It is sometimes 

 desirable to replace an old cane fruiting on the spur 

 system in this manner. If the vine is well established, 

 this new cane can be fruited its entire length the first 

 season, the laterals being pinched, as before described. 

 It will produce finer fruit, but it is not so safe with a 

 heavy load as an old cane. 



1742. 

 The spurs pruned. 



An ample supply of water judiciously and freely 

 used, especially at the time of starting the vines, is an 

 absolute necessity. It should not be applied in the 

 house, however, during the period of blossoming, as a 

 dry air is advantageous for the transfer of the pollen 

 for fertilization. 



An unportant feature is thinning 

 the clusters and estabUshing the load a 

 vine has to carry. This requires experi- 

 ence and judgment. As a rule, about 

 one-half the clusters should be re- 

 moved, — often more, — care being taken 

 to balance the load evenly on each 

 side. This should be done as early as 

 the general form of the clusters can be 

 seen, except with the Muscats and other 

 shy-setting kinds, when it may be well 

 to wait for the berries 

 to set, as some clus- 

 ters set perfectly while 

 others fail. 



Thinning the ber- 

 ries should be at- 

 tended to promptly, 

 selecting cool days 

 and mornings for this 

 work. Close-growing 

 kinds, Uke Alicante, 



cannot be commenced on too early after 

 setting, and it is much better to crowd this 

 work than to have it crowd the operator. In 

 many varieties one-third to one-half the 

 berries have to be removed. Experience is 

 the only guide in this. A pointed stick is very useful 

 with the vine scissors, and never touch the clusters 

 with the fingers. 



Tying up the shoulders of the clusters is necessary to 

 permit a free circulation of air and light, otherwise the 

 interior may decay, and, once stai'tcd, the cluster is soon 

 gone. The principal diseases or troubles to guard 

 against are mildew and red-spider. The remedy for the 

 former is sulfur, and for the latter moisture. Mildew 

 is generally brought on by a sudden change of tempeia- 

 ture. A vigorous condition of the vine has much to do in 

 resisting it. Red-spider wUl almost always appear in 

 the hot weather of July and August if the vines are 

 allowed to become too dry. 



Thrips are sometimes very injurious, but can be 

 controlled with nicotine, which, if properly applied, will 

 not injure the fruit. Thrip and red-spider, if not taken 

 in time, multiply rapidly, and "an ounce of prevention 

 is worth a pound of cure" in these cases. 



Perhaps, in a general way, the most important requi- 

 site of all is a large amount of enthusiasm and love for 

 the work. This is necessary to insure the continued care 

 and culture requisite to permanent success. 



The fruit varieties. 



As said before, very many varieties exist, but proba- 

 bly not one-half of these are in active cultivation at 

 the present time. Varieties are adapted to localities, 

 soils, climates, and the like. Perhaps fifty have been 

 grown under glass in this country. Of these we will 

 consider a few of the more prominent. 



The Black Hamburg is more extensively grown and 

 of more value for this purpose than all others put 

 together, because it meets the requirements of the ordi- 

 nary cultivator and will stand abuse and neglect and 

 still give fair results, better than any other kind. It 

 rarely gives very large clusters, but is a free bearer, seta 

 fruit perfectly, will carry heavy loads and matures early. 

 Under better care the appearance and improvement in 

 quality is remarkable, and it can be made as good as the 

 best. It is the variety with which the novice begins. 

 Many houses consist entirely of Black Hamburgs, and 

 many would give far better satisfaction if they did. 



