30 THE AMERICAN VINE-DRESSER'S GUIDE. 



planted by roots. Great care must tlien be 

 taken to remove, with tlie band alone, and as 

 close as possible to the trunk, all tbe useless 

 slioots, tliat is to say, sucli as do not make 

 leading brandies destined to form a part of 

 the body of the plant, and all shoots growing 

 on the lower part of the vine. This opera- 

 tion is performed a few days before the sec- 

 ond after-tillage. All this is to be repeated 

 each successive year, observing that taking 

 off the useless branches, which is indispensa- 

 ble in a good soil, would be hurtful to the 

 vine in a very dry one, or where the sun is 

 very hot, if it were not done with moderation. 

 In all cases, however, the shoots must be 

 removed from the bottom of the trunk. 



Cattle are very fond of vine branches, 

 which, however, when eaten green, are heat- 

 ing and irritating ; so that it is necessary to 

 dry them, and keep them over until winter. 

 Mixed with hay or straw, the cows will feast 

 on them, and yield in consequence copious 

 quantities of milk. 



