Pruning. 255 



k—Boot pruning is the shortening of the roots of 

 plants in the soil, to check growth, or to stimulate the 

 formation of branch roots nearer the trunk (104). 



I— Sprouting is the removal of sterile shoots or water 

 sprouts from the upper part of the grape vine. 



417. The Season for Pruning. The milder kinds of 

 pruning, such as pinching and disbudding, may be per- 

 formed whenever the necessity for them appears. But 

 in perennial plants, severe pruning, such as the removal 

 of branches of considerable size, is generally least inju- 

 rious if performed during the dormant period. Since the 

 exposure of unhealed wounds may cause damage from 

 drying, and invites infection by injurious fungi (320), 

 severe pruning is commonly best performed toward the 

 end of the dormant period, i. e., in early spring, be- 

 cause healing is most rapid at the beginning of the 

 growing season (72). Pruning should not, however, 

 be done at a time when sap flows freely from wounds, 

 since this tends to waste reserve food. In plants subject 

 to this, such as the maples and grape, pruning is probably 

 best performed just before or just after the sap-flowing 

 period. 



418. Where and How should the Cut be Made in 

 pruning'? Since the movement of prepared food is 

 mainly from the leaves toward the root (80), it follows 

 that when a branch is cut off at some distance from the 

 member that supports it, the wOund usually will not 

 heal, unless there are leaves beyond the wound to man- 

 ufacture food, and thus make a growth current possi- 

 ble (72). The cut should, therefore, be made close 

 enough to the supporting member so that it can be 



