113 



to always cut a shoot through the bud above the highest one 

 which it is intended to grow, as in Fig. 32, where the dotted line 



indicates where it should be cut. The 

 natural partition is here taken advan- 

 tage of to prevent the accumulation of 

 water, &c., which might rot and split the 

 shoot, and injure the bud below. As it 

 may be rather difficult to cut exactly 

 through this division, it is better to make 

 the cut slightly above it and obliquely, 

 so as to destroy the bud which it is not 

 intended to keep. 



The vigneron having mastered these 

 preliminary principles, we will proceed to 

 describe the different methods of pruning. 



FIG. 32. 



SHORT SPUB PRUNING. 



This system, being the simplest, is the one which must be considered 

 first. 



Vines pruned according to this method consist of a stem or trunk, 

 and a crown composed of a variable number of short spurs radiating 

 from the centre. These spurs consist of shoots of the year cut back 

 to two or three eyes each. Care must be taken to leave the new 

 spur in such a manner as to guard as much as possible against the 

 excessive elongation of the arm which bears it. 



FIG. 33. 



Fig. 33 represents in detail, before and after pruning, an arm and 

 spur of a vine pruned according to this style. If either of the other 

 shoots were made use of to form the new spur, it would entail the 

 leaving of a fragment of two-year-old wood of appreciable length, and 



