182 CULTURE OF THE GRAPE. 



as is well known, passes down between the wood and 

 the bark. The consequence is, the part of the branch 

 above the ring, receiving a full share of sap, elaborates 

 it, and reserves it all for itself. Fig. 38 shows the branch 

 larger above the cut than -below. The result upon the 

 fruit is to increase its size, in some cases more than fifty 

 per cent, and to hasten the time of ripening from one to 

 three weeks. Not only the cluster just above the ring, 

 but also all the clusters above, and the whole upper 

 portion of the branch, will be affected. The bunch 

 nearest the ring will, however, receive the most benefit, 

 as we should naturally expect. While these desirable 

 points are attained (and it is admitted by all that the 

 appearance of the fruit is very superior), yet there are 

 few who do not admit that the quality of the fruit 

 has deteriorated. A few English cultivators are even 

 bold enough to claim that the quality has improved. 

 It is not probable that most persons would detect the 

 difference ; yet I think a critical taste would always give 

 preference to the natural growth. Certain it is that the 

 French regard the ringing process as injurious for wines. 

 The time for performing this operation, by the French, 

 is just after the fruit has set, which is as soon as the branch 

 has acquired strength and substance ; thus securing the 



