112 



The Grape Culturist. 



which gives a double advantage; 

 should the frost of winter have in- 

 jured or killed any of the first buds, 

 we still have enough left ; and should 

 this not be the case, we still have our 

 choice to rule off all imperfect shoots ; 

 to reduce the number of bunches at 

 the first pinching, and thus retain only 

 strong canes for next year's fruiting, 

 and have only large, well developed 

 bunches. 



But to secure these advantages we 

 have certain rules, which we follow 

 strictly, and which we will try and 

 make as plain to our readei's, in a 

 series of articles, as we possibly can. 

 We are glad to see that the attention 

 of the grape growers of the country 

 is thoroughly aroused to the impor- 

 tance of this subject, and that the old 

 practice of cutting and slashing the 

 young growth in July and August is 

 genei'ally discountenanced. It has 

 murdered more promising vineyards 

 than an}' other practice. But people 

 are apt to run into extremes, and many 

 are now advocating the " let alone " 

 doctrine. AVc think both are wrong, 

 and that the true course to steat* is in 

 the middle. We shall be happy to 

 ventilate this subject thoroughly, and 

 communications on this subject from 

 our grape growers are earnestly solic- 

 ited. We do not claim to be infalli- 

 ble, nor an authority, but will try and 

 give our rules, and the reasons for 

 them, hoping that others will do the 

 same. 



1. Perform the operation early. 

 Do it as soon as the young shoots are 

 six inches long. At this time you can 

 overlook your vine much easier. 

 Eveiy young shoot is soft and pliable. 

 You do not rob the vine of a (juantity 



of foliage it cannot spare (as the 

 leaves are the lungs of the plant and 

 the elevators of the boji). You can 

 do three times the work than you 

 can perform a week later," Avhen the 

 shoots have become hardened, and in- 

 tertwined by their tendrils ; and you 

 can, at the same time, destroy the 

 small white or blue caterj^illars, which 

 are busy at this time making their 

 webs in the tops of the shoots, and 

 destroying the embryo bunches and 

 leaves. Remember that the knife 

 should have nothing to do with sum- 

 mer pruning. Your thumb and finger 

 should perform all the work, and they 

 can do it easih', if it is done early 

 enough. 



2. Perform it thorou/jMy and sys- 

 tematically. Commence by picking- 

 out the shoots you intend to leave for 

 bearing wood for next year. These 

 are left unchecked ; but do not leave 

 more than 3'ou really need. If you 

 do, 3'ou squander the strength of the 

 vine. Remember that each part of 

 the vine should be thoroughly venti- 

 lated, .and if you croAvd it too much, 

 none of the canes will rii)en their 

 wood as thoroughly, nor be as vigoi*- 

 ous, than when each has room, air and 

 light. 



When you have selected these, com- 

 mence at the bottom of the vine, rub- 

 bing off all superfluous shoots, and all 

 which appear weak or imperfect. 

 Then go over each arm or part of the 

 vine, pinching every iVuit-bearing 

 branch above the last bunch of grapes, 

 or, if this should look weak or imper- 

 fect, remove it, and pinch back to the 

 f.rst perfectlj' developed bunch. 

 Should the bud have pushed out two 

 or throfl shoots, which is ver}" frequent 



