312 



GRAPE CULTURE AND WINE-MAKING. 



Pruning of the Vines. 



The pruning of the grape-vine is the most important part of its 

 entire management and eulture. It demands knowledge, care, and 

 experience. The aim of the pruning should be the forming of 

 wood for the coming year, and the forming of fruit in the present. 

 This law of Nature must be especially regarded, that the grape- 

 vine produces its fruit always on healthy shoots of the year pre- 

 vious ; for which reason, all vines which have produced fruit are 

 pruned off, and have to make room for young shoots grown dur- 

 ing the summer. 



If the grape-vine is not pruned, it will form a mere bush, of 

 which the weak shoots will not derive any benefit from the influ- 

 ence of the sun, and will produce only small, sour grapes, which 

 ripen late. For this reason, all shoots are pruned off which are 

 not required for the forming of fruit or reserve wood for the com- 

 ing season. A main object should be, that the vine shall produce 

 as much fruit as possible without injury to it in the future. Va- 

 rieties which grow much in wood, as, for instance, the Muscatel 

 or Trollinger, and others, must not be pruned as short as the Ries- 

 ling and Traminer. If the soil is rich, and the locality good, the 



Fitr. 10, 



