THE GRAPE. 



115 



The Spurring is performed by cutting the vine so 

 that spurs of the young wood are left from two to 

 three eyes regularly over the vine for fruiting ; and in 

 different parts the wood is cut to one eye for throwing 

 out young wood. 



The Caning system is performed by managing the 

 vine so that the fruit is produced from canes of 

 young wood, four or six feet long, which are cut off 

 every alternate year ; and other shoots are regularly 

 trained to take their places. Experience has taught 

 me, that a medium plan between the spurring and 

 caning system is the best. 



The best time for pruning the grape vine is the 

 middle of February, when the severity of the winter 

 has acted on it so as to injure the soft wood, which 

 is incapable of producing fruit. 



The first consideration in pruning is to have a 

 sharp knife, in order that the wounds where ampu- 

 tations are made, may be clean and smooth. All the 

 soft and small wood must be taken out, and then a 

 portion of the old, in such a manner, that the vine 

 is regularly supplied in every part with young wood. 



The principal object to be kept in view is to leave 

 proper wood for fruiting, which is that of the last 

 year's growth : the old wood serves as a main lead- 

 er or frame of the vine. In selecting the fruiting 

 wood, care must be taken to leave that which is well 

 ripened ; the eyes should be plump and well formed, 

 and so that every part of the vine is well supplied, 

 about two feet apart, with young fruiting wood, the 

 shortening of which must be according to their qual- 

 ity, to about ten or fifteen eyes of young wood, 

 well hardened, which will be discovered by cut- 

 ting it ; if the part intended to be left is not hard 



