172 GRAPE CULTURE AND 



CHAPTER XIV. 



CULTIVATION, PRUNING, AND TRAINING THE THIRD AND 

 FOURTH YEAR. 



The cultivation will be essentially the same, although, as 

 the vines increase in size, we cannot come so close to them 

 with the plow, and therefore must hoe somewhat more. But 

 as pruning and tying in larger vines must be done before cul- 

 tivating, we will consider this principally, following up with 

 summer pruning or pinching, and tying the young growth in 

 summer. 



STOOL OR SPUR PRUNING (goblet pruning). 



We have many varieties for which this is a very convenient 

 and easy way of training, and which will with this mode of 

 treatment, the simplest of all, produce abundant crops. 



VARIETIES ADAPTED TO THIS TRAINING. 



Marsa?ine, Green Hungarian, Clairette Blanche, Victoria 

 Chasselas, Burger, Folk Blanche, Palomino, Zinfandel, Ma- 

 faro, Refosco, Gamay Teinturier, Blauer Portugieser, Flame 

 Tokay, Gros Colman, Muscat of Alexandria, White Cor- 

 nuchon, and of the old varieties, Mission and Malvasia. Of 

 course, there may be many others, but t my experience does 

 not warrant me in recommending them for this treatment. 

 Four foot stakes will be sufficient for them, and they can be 

 put in in most cases when the vines are pruned. 



The proper time for pruning is when the leaves have dropped 

 in fall, and all during the winter months, as our winters are 

 not severe enough to damage the wood or buds. The sooner 

 we commence with it the sooner our vineyards will be ready 

 for the plow. Some defer it until late, as a preventative 



