AND WINE MAKING. 235. 



time, the weakest being removed to avoid overloading the 

 vine. In case of frost the removal of the frozen shoots 

 as soon as possible will facilitate the growth from the 

 ^dormant buds, and also keep the vine in healthier and 

 moje vigorous condition. This can be done well and 

 expeditiously by clipping them close to the base of the 

 shoots, with the small shears used in picking grapes. 

 Eight years of experience with this treatment have 

 shown it to be the best I have ever tried to secure a fair 

 crop, even in the most frosty season. 



Some varieties are hardier than others and start later 

 in spring. These should be planted or grafted in local- 

 ities subject to late frosts. Among these varieties are 

 the Sauvignon Verte, Semillion, Mataro, Marsanne and 

 Green Hungarian. The Zinfandel is one of the tender- 

 est, and this, as well as the Pinots, is unsuitable for 

 frosty situations. 



CHAPTER XLV. 



BESTOKING INFESTED VINEYARDS. 



When the phylloxera has begun its devastation in a 

 block, it is, in my opinion, best to let it finish its work. 

 Cultivate the vines as long as any of them will yield a^ 

 fair crop, and then tear them all out. This is easily 

 done by a pair of steady horses or mules in winter, when 

 the ground is soft from rains. Then plow the land 

 deeply and thoroughly the following spring, and sow it 

 to oats or some other grain for a year or two. After it 

 has been thus well mellowed and loosened, prepare it in 

 the same way as for a new vineyard, lay it off and plant, 

 as described heretofore. I regard this as much better 

 U 



