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The importance of disbudding varies with the climate and the kind 

 of vine grown. As a rule, the colder the climate the greater the 

 necessity for this operation. If we examine what is done in Europe 

 we will find that, in the cold districts of Canton de Vaud (Switzerland), 

 Burgundy, and Champagne, it is always carefully executed, whilst in 

 many of the warm parts of Southern France (corresponding to our 

 third and the warmer parts of our second region), it is entirely 

 neglected even in well-managed vineyards. The question of the 

 proper ripening of the fruit governs this operation. In a cold climate 

 the extra shade is a drawback ; in a warm one it is an advantage. 



Certain sorts require disbudding far more than others. Those 

 which send out shoots from all parts of the vine should be submitted 

 to this treatment under any circumstances, whilst such sorts as only 

 send out a limited number of shoots where no buds were left need 

 only be disbudded in a cool climate. The Pinots (Burgundy), Gamay, 

 Gouais, and many others, belong to the first type, and ought always 

 to be disbudded, whilst such sorts as Shiraz (Red Hermitage), 

 Chasselas, Tokay, &c., do not require so much care in this direction. 



Certain conditions may modify the above directions. If strong 

 winds are to be feared early in the season, it will be better not to 

 disbud until the dangerous time has passed. If the winds occur later, 

 it is better to leave the disbudding till the vines are fit to be tied up. 



As disbudding weakens the vine it is a good preventative of the 

 non-setting of the flowers, and ought to be rigorously carried out in 

 districts where this is to be feared. 



Topping consists in cutting or breaking off the shoots of the vine 

 from time to time, in order to enable air to circulate freely among the 

 vines, and to render summer cultivation possible. Although applied 

 to vines trained in all manner of ways, those trained gooseberry-bush 

 style are topped more than the others, as, having no support, they are 

 more liable to spread in all directions, so as to hinder summer 

 cultivation. 



The operation is very simple, and consists in trimming the vine to 

 the required size with a sickle or large knife. A broken scythe-blade, 

 about twelve or fifteen inches in length, fitted to a handle, is very 

 suitable for this purpose. 



As is the case for disbudding, only in a far greater degree, topping 

 is of more importance in a cold than in a warm climate. In the 



