528 



VINIFERA GRAPE TRAINING 



naccia Bianca, Furmint Bakator, 

 Tadone, Gros Colman, Black Mo- 

 rocco (!), Cornichon (?), Emperor, 

 Tokay (?), Almeria, Pizzutello, Cal- 

 ifornia Black Malvoisie. 



TYPE VI. Malbec, Petite Sirah 

 and Serine, Cabernet Sauvignon 

 and Cabernet Franc (on rich bottom 

 soils), Merlot, Gros Mansenc (? on 

 rich bottom soils), Chauche Noir, 

 Bastardo, Trousseau, Ploussard, 

 Etraie de PAdhui, Chauche Gris, 

 Franken Riesling (on rich soils). 



GLASS-HOUSE PRACTICE 



There are many systems of train- 

 ing vines in graperies. In fact, 

 nearly every gardener has a mode 

 or a method of his own, which he 

 insists is better than all others ; 

 and this is proof that many systems 

 are equally good. In general, the 

 vine is trained to one arm, which 

 extends from the ground to the 

 top of the house. From the sides 

 <>!' tliis arm, spurs are taken out; 

 and these spurs are cut back each 

 n , (1 .,,., vc.-ir to one or two buds. Fig. 328 

 wit i. short -purs, sliows a part of an arm after prun- 







