346 



BOARD OF AGRICULTURE. [Pub. Doc. 



obtained from the vineyard until girdling was practised. 

 Mr. Wheeler gave a brief history of the vineyard, the method 

 of cultivation, pruning and training, and explained the proc- 

 ess of girdling. The work of girdling is done early in 

 July, and consists in removing a ring of bark on the fruit- 

 ing cane, from one to two inches wide, as near the fruit as 

 possible. This is done by circling the knife about the cane, 



Fig. 4. 



cutting just through the bark in two places «, 6 (Fig. 4), 

 and removing the ring with the point of it, and this can be 

 quickly done after a little practice. Each cane may be 

 girdled as at a, «, or the main cane below the fruiting arms 

 may be treated as at b. 



Mr. Wheeler's method of training is perhaps unlike that 

 practised by most vineyardists. Three series or systems of 



Fig. 5. 



growth are provided, — a, a (Fig. 5), the fruiting canes c 

 b, b, the new canes for the next year's crop ; and a sup- 

 plementary growth, c, c, to supply the root development that 

 is cut off by the girdle of tlie large fruiting canes. This 

 supplementary growth is found necessary, for if only the 

 new canes that are to fruit the next season were left below 

 the girdle, the root formation would be so small that these 

 canes would start with little vigor, the crop would be greatly 

 reduced, and another full season be needed for the vine to 

 recover from the effects of girdling. Mr. Wheeler stated 

 that under this practice his vineyard has steadily increased 

 in vigor and productiv'eness. 



