148 Vineyard Culture. 



Pull up one row on the long side of the vineyard. 

 Draw a straight line in the place of the row which has 

 been taken up, and on it, drive stakes, to show the spot 

 to be occupied by each new plant. Choose, on each 

 stock of the next row, a number of shoots equal to the 

 number of plants which are to form the first row ; then 

 cut off from these stocks all the arms, except those 

 bearing the selected shoots. This done, open a trench 

 at the foot of each plant to the depth of twelve or six- 

 teen inches, according to the size of the stock to be 

 buried. This trench is carried to the first row, and to 

 each spot marked by the grape-stakes. The entire 

 stock, as well as the vigorous shoot which has been re- 

 served, is then laid in the trench, and covered up again 

 with the earth. It will be well, also, to throw at the 

 bottom of each trench, and at the point where each 

 shoot springs from the ground, about two quarts of 

 manure, like that previously described for the planting. 

 The first row being completed, a second one is marked 

 out, and the plants of the third row serve to fill it up. 

 This operation is repeated until the opposite side is 

 reached, when the last row is filled up with new roots, 

 not less than two years old. The shoots projecting 

 from the ground must then be cut so as to leave them 

 three or four eyes. 



This general layering is easily enough performed, 

 provided the stocks are not too large. It would be of 

 very difficult execution with the old stocks of the south- 

 ern vineyards. When the- stocks are of a proper size 

 the results are immediate. We have seen the operation 

 performed at the Count de la Loyere's, at Savigny, 

 near Beaune, with vines over twenty-five years' old, and 



