314 



GRAPE CULTURE AND WINE-MAKING. 



juring the wood. The bark between tliese two cuts is carefully 

 taken out. For the forming of these cuts a certain kind of shears 

 are used, represented by Figs. 21 and 22. This work is done about 

 six or eight days before the blooming, and always on old wood, 

 below a young shoot. 



The second Cultivation of the Soil. 



The turning of the soil should not be very deep, as it is the 

 main object to kill the weeds. 



The last Cultivation of the Soil. 



This should be done when the grapes begin to get soft, to im- 

 prove the action of the soil. Even upon the poorest and driest 

 soil this work will be beneficial. 



The Gathering. 



The time of gathering de- 

 pends upon different cir- 

 cumstances : the season, the 

 variety of grape-vine, etc. 

 It is of most consequence 

 to have varieties planted 

 which may ripen at the same 

 time. Again, the different 

 varieties should be gathered 

 by themselves. In a poor 

 season, it is essential to com- 

 mence gathering after the 

 dew is dried off. Fig. 23 

 represents a shears, and Fig. 

 24 a knife for taking off the 

 grapes. 



Manuring. 



The principal varieties of manure are, 



1. Animal Manures. — These consist of meat, blood, hair, wool^ 

 feathers, bones, rags, leather, etc. All these substances cause not 

 only the dissolution of the humus, but through their animating 

 power they heighten the vegetation. In applying these manures 

 to the soil the}'' should be in small particles. 



2. Vegetable Manures. — These consist of decomposed substances 

 of the vegetable kingdom. Weeds and grasses belong to this 

 class. They have not the same effect as animal manure. In rich 

 soil they are to be preferred to any other, as through them the 

 soil will be freshened and cooled. An easy mode of manuring is 

 to sow lupines between the rows, and after they reach the height 

 of a foot, to spade them under ground. In poorer vineyards grass 



