AND WINE ■ MAKING. 85 



CHAPTER XIX. 



GIKDLING, THINNING, AND MISCELLANEOUS MATTERS. ^ 



The method of girdling appears to have been inyented 

 by Ool. "Buchatt, of Metz, in 1745. He claimed for it 

 that it would also greatly improve the quality of the fruit, 

 as well as hasten its maturity. It cannot be denied that 

 it accomplishes the latter ; it also seems to increase the 

 size of the berries, but I hardly think the fruit compares 

 in flavor with that ripened in a natural way. But it 

 may be of practical benefit to those who wish to grow the 

 fruit for early market, as it will enable them to supply 

 their customers a week earlier, and also make the fruit 

 look better. I will, therefore, describe it briefly. It 

 can be done either on the wood of last year's growth, or 

 upon the bearing shoot itself ; but in any case only upon 

 such as can be spared at next fall pruning. If you de- 

 sire to afEect the fruit of a whole cane, or arm, cut away a 

 ring of bark by passing your knife all around it, and 

 make another circle about half an inch above the first, 

 taking out the ring of bark between them. It should be 

 done immediately after the fruit is set. The bunches of 

 fruit above the incision will become larger, and the fruit 

 ripen and color finely about a week before the fruit on 

 the other canes. If a single shoot only is to be affected, 

 make the ring just above its base. Of course, neither 

 cane nor shoot, thus girdled, can be used for bearing 

 next season, and must be cut away. About the same re- 

 sult is obtained by twisting a wire tightly around the 

 vine and thus arresting the flow of sap downwards, which 

 then develops the fruit much faster. 



Ripening can also be hastened by planting against the 

 south side of a wall or board fence, where the reflection 

 of the rays of the sua will create a greater degree of 

 warmth. 



