MY VINEYARD. 12o 



Picking foe Wine. — Grapes intended for wine should 

 be left on the vines as long as jDossible without danger 

 from frosts. The peculiar qualities necessary to the man- 

 ufacture of a good wine, are only developed, or at least, 

 are developed most largely late in the season. In picking, 

 the utmost care should be employed in throwing out all 

 diseased or imperfectly ripened berries. 



Systems of Pruning. — The diiferent systems of prun- 

 ing and training described in the grape books are almost 

 innumerable. Many of them are very fine, if we are to 

 judge from the illustrations. But I apprehend that the 

 wonderful success with which many of them are carried 

 out is more imaginative than real. Nevertheless, the 

 grape is the most tractable of plants, and can be worked 

 into a wide variety of forms ; but those only are best 

 which are most simple. 



Time of Pruning. — Much latitude can be taken as to 

 the time of pruning. In the fall, soon after the leaves 

 have fallen, I consider best. The winter or early spring 

 answers very well, but it should never be delayed until 

 the sap has commenced to move. When cuttings are to 

 be made of the wood, early fall is the only good time to 

 prune. In the cooler regions, Avhere protection is not 

 adopted, the precaution against too close fall pruning, 

 elsewhere given, must be observed. 



Effects of Pruning. — One effect of pruning, which is 

 the desired one, is to force the vine into a precocity of 



