WINE-MAKING IN CALIFORNIA. 177 



If you want a sound man, able to do his faithful days' work 

 every day when mature, do not overtax the boy, willing as 

 he may be. Just so with the vine. This will apply to all 

 modes of training and culture, 



When we have fully developed our vine, say the sixth year, 

 .and think it has as many spurs as it is able to bear well, we 

 prune back, that is, where two shoots have grown on a spur, 

 equally strong or nearly so, we cut out the upper just above 

 the lower, pruning this to three buds again, and thus we ob- 

 tain the same number of spurs as the year before. The reason 

 why we cut out the upper is, that we want to avoid elonga- 

 tion, but keep the vine at nearly the same dimensions, which 

 we could not do, if we left the upper, and cutaway the lower. 

 As far as possible always prune to an outside bud, i, e. one 

 pointing from the center of the vine, as we want to keep the 

 head as open as possible. The rank shoots from the old 

 wood, watersprouts or suckers as they are generally called, 

 should be all removed in summer pruning, unless they may 

 be needed to take the place of a failing spur or arm. This 

 completes stool or goblet pruning. After the fourth year, the 

 vines are generally long enough to support themselves, and 

 the stakes may be dispensed with, to be used somewhere else. 



MEDIUM OR "HALF LONG" PRUNING. 



We have many varieties not well adapted to stool or spur 

 training, which will produce well with a medium course. 

 Some varieties are so constituted, that they will not fruit well 

 from the first iwo or three buds at the base of the cane, while 

 they will produce abundantly from the fourth to tenth bud, 

 and some of our most valuable varieties belong to that class. 



Varieties adapted for this treatment. Pedro Ximenes, 

 ^generally known in this State as Sauvignon Vert or Colombar) 

 Chaceda Gris, Simillion, Traminer, Muscadelle de Bordelais, 

 Chasselus Fontainebleau (Gutedel) Chasselas Violette, White 

 Elben, Blaue Elben., White Muscatelier, Grosse Blaue, Mon- 



