PROCEEDINGg OF THE FARMERS' CLUB. 285 



of those who are looking for an excuse say that deep culture is 

 needless, and he will have scores to bear him company on his 

 road to destruction, simply because shallow culture is the least 

 expensive in the beginning, although often the most expensive in 

 the end. 



The importance of pruning cultivated trees no one Avho has 

 had experience, or who will listen to that of others, will deny ; 

 yet we have among us a class of men who will tell us that it is 

 unnecessary. They will argue that trees have no pruning in their 

 wild state, and that is proof enough for them that they do not 

 need it when cultivated. But such arguments are unbecoming 

 intelligent cultivators, and I am happy to say by such they are 

 never used. 



The objects of pruning are various; among the most prominent 

 are, promoting the formation of fruit-buds ; lessening bulk; modi- 

 fying form ; promoting growth ; increasing the size and proper 

 distribution of the fruit among the branches; creating an equili- 

 brium between root and stem ; removal of diseased portions of 

 the plant, &c., all of which should be kept constantly in view 

 when the operation of pruning is being performed, for by doing- 

 it we will save much time and be more likely to produce the 

 intended results. As the time allotted for discussion to-day will 

 not allow us to speak of more than one branch of this subject, we 

 will confine our remarks to the pruning of the grape. 



There are various opinions in regard to the best form in which 

 vines should be trained. But all of them that have been success- 

 ful for any considerable length of time have been founded upon 

 the same principles. All successful plans are commenced by a 

 gradual accumulation of wood from two to six years, at which 

 time the structure may be considered as finished, after which the 

 vine is not allowed to extend, always pruning it to the same point 

 as nearly as possible from year to year. 



The vine is thus made to produce its fruit very near the old 

 wood. This is very important when high-flavored fruit is desired. 

 The importance of having old or matured wood in close proximity 

 to the fruit is a principle so generally conceded to be true by ex- 

 perience(^ vine growers, that in the best wine districts of Europe 

 they seldom attempt to make wine for the purpose of testing the 

 quality of a variety until the vine has been established for seve- 

 ral years. 



It is generally admitted that our young apple orchards do not 



