AMERICAN AGRICULTURIST. 
Q43 
I 860 .] 
are increased, the greater is the chance of an 
abundant crop, as the fruit is only borne on the 
one-year-old wood. I do not mean to say, how¬ 
ever, that we ought, every month, or oftener, to 
shorten all the shoots which a tree may produce 
in the course of the year. No. This would be 
impossible in cultivation on a large scale; and 
besides it would cripple and stunt the tree ; for 
many of the twigs or laterals so produced would 
perish in Spring following. This always happens 
where there is too much spray ; and when the 
tree becomes like a bush, it produces only small 
fruit. It should be recollected that if a tree 
grows too much to wood, it will produce but lit¬ 
tle fruit, and vice versa. We should therefore en¬ 
deavor to maintain, as above recommended, a 
proper equilibrium between these two produc¬ 
tions. 
3d. In order to attain this object I pinch all the 
extremities of the branches to a variable length, 
according to their position and the vigor of the 
tree, rarely however to less than 8 or 10 inches; 
and I always cut to a bud pointing inwards for a 
leader. This, with me, is an invariable rule ; and 
I always choose the most vigorous double buds. 
If a tree runs up too high and at the same time 
is naked at the bottom, I cut back all the new 
upper branches to live or six buds. This proceed¬ 
ing checks the flow of sap to the top, and gener¬ 
ally induces shoots to push from the naked parts 
below. If the shoots so produced attain the 
length of one foot, I cut them back for two seasons 
to four or five buds. When these young branches 
are in a condition to take the place of the old, the 
latter are cut back in the course of a year, but 
not all at the same time : the wounds are cover¬ 
ed with grafting wax. 
To Promote Pertility in Fruit Trees. 
Every orchardist must have observed that 
some fruit trees of superior quality and of luxu¬ 
riant growth, are yet slow in coming into a bear¬ 
ing state, and are afterwards inconstant. This is 
the case especially with the pear tree. Let us 
note down some of the methods proposed for 
remedying this evil: 
An abundant and rapid flow of sap tends to 
the growth of new wood and leaves, rather 
than to the formation of fruit-buds. Whatever 
checks this flow, will excite the production of 
flower-buds. For example, select a vigorous 
evergreen which has thus far shown no cones, 
and transplant it, and next year it will be covered 
with seed-vessels. So it is often with fruit trees. 
The check thereby given to the growth of roots 
and branches, causes the organisable sap to accu¬ 
mulate in the branches, and directs it to the for¬ 
mation of fruit. Hence it is, that formal root 
pruning is sometimes practiced. As this process 
is described in nearly all fruit manuals, we will 
only remind the reader that it should be prac¬ 
ticed only in the fall or winter. Mr. Rivers of 
England, as nearly everybody knows, no sooner 
catches any of his dwarf pears napping, than he 
lifts them from the ground and sets them back 
again. Fruit bearing is quite sure to follow. 
Ringing the branches is another method. This 
consists in taking out a circular section of bark, 
about an inch wide, on several branches of the 
tree. The effect of this is to prevent the return 
of elaborated sap from the tops of the branches 
to the limbs and roots below, and almost al¬ 
ways produces the formation of fruit-buds. This 
practice is not to be generally commended: it 
robs the lower portions of the tree of the 
proper food, and renders the girdled branches 
useless afterwards. 
Bending the branches downward, is another and 
better method. This impedes both the ascent and 
descent of sap, and causes its accumulation all 
along the branches in the form of fruit buds. 
Who has not observed that a crooked apple-tree 
often bears better than a perfectly straight one ! 
And one with a flat, spreading head, better than 
a pyramidal one! Hence we see the wisdom of 
a practice common among nurserymen, of re¬ 
moving the central branches of young apple trees. 
This bending down of the branches should be 
done in June or July, while the shoots are most 
flexible. 
Training the branches to a wall or trellis, is 
another method. The slight compression of the 
ligatures, and the bending of the branches, causes, 
a check of the flow of sap, and so induces fruit¬ 
fulness. 
---Mfc- 
A Timely Hint for Tree Planters. 
Who has not observed that many trees, such 
as the pear and cherry, the tulip-tree, and horse- 
chestnut, are often injured on the south and 
south-western sides! This is probably caused 
by the scalding heat of the sun on the bark, dur¬ 
ing mid-summer, or its rays in early Spring, 
thawing out the frost, only to be succeeded by 
hard and sudden freezing. Were trees different¬ 
ly trained from the beginning, perhaps this injury 
would seldom be suffered. If branches were al¬ 
lowed to grow along the entire trunk, or at least 
enough to shade the entire stem from the sun, 
probably the bark would remain perfectly sound. 
For trees which have been denuded of their low¬ 
er boughs, we would recommend a light band of 
straw or hay wound loosely around the trunk 
from the bole up to the branches. For large trees 
upon a lawn, it will answer nearly as well to set 
up half sections of the bark of other trees on the 
exposed sides, tying them neatly to* the trunks. 
-—.—---- 
Wine from Native Grapes. 
The multitude of grapes now being planted in 
every part of the country, must soon furnish fruit 
enough for the market and for wine-making. 
Quite large experiments have already been tried 
in wine-making, even in New-England and in 
New-York last year. One firm in Boston man¬ 
ufactured twenty thousand gallons of wine from 
grapes grown on the Charles river. A grape 
grower's association in Connecticut is doing 
much towards awakening an interest and diffus¬ 
ing information on the subject of grape culture 
and wine making. 
All admit that the Catawba grape, as grown in 
Ohio, Kentucky and Missouri, makes an excel¬ 
lent wine ; the question is, whether other native 
grapes will do the same in States further north. 
We might, as moralists, raise another query ; 
whether, if they would do so, the extensive 
manufacture of wines for common use would be 
likely to promote the cause of temperance and 
public virtue. But we waive that point, now, 
much as might be said upon it. 
The wine tasters tell us that thus far, the lead¬ 
ing defect in our native wine-grapes is the lack 
of sugar and of tartaric acid, two main elements 
in good wine. To bring our northern wines up 
to the required standard, it has been found nec¬ 
essary to add from two to three pounds of sugar 
to one gallon of grape-juice. Some use clear 
honey, and think it imparts a very fine flavor. 
But a perfect wine grape would require no such 
additions. 
It has been laid down as a rule by some expe¬ 
rienced vintners, that no grape is fit to be called a 
wine grape which will not, in drying, become a 
raisin. Where is the American grape that meets 
this requirement! Even the Catawba does not, in 
the favorable climate of Ohio. Olliers again, 
say that wine grapes must grow on soil of vol¬ 
canic origin ; and in confirmation of this, they 
remind us that the best foreign wines grow in 
such regions. May we not, then, expect much 
from the wines of California! 
So far as we yet have learned, the Clinton 
grape yields the best wine in the northern States. 
This wine possesses that rich nutty flavor which 
characterizes the best imported sorts. The Del¬ 
aware also promises well. Fastidious wine 
tasters may call our native wines “ mere cor¬ 
dials,” “ weak syrups,” or what they please ; 
but we firmly believe they are better for our 
health and our morals than the foreign wines, 
most of which are adulterated. 
My Winter Killed Vines. 
A subscriber writes us in great sorrow, com¬ 
plaining that his two Isabella grape vines, plant¬ 
ed on the south side of his house in a rich bor¬ 
der, have grown six or eight feet high for two 
Summers past, only to he killed to the ground 
every Winter. He gets a handsome growth of 
canes every Summer, but no fruit. What shall 
I do ! he inquires. 
Your case is a plain one, Sir. Your vines aro 
in an excellent position, considering your cold 
climate, but the canes need taking down from 
the trellis every Autumn and covering with litter 
or common soil. Next Fall, we advise you to 
cut away full half of the mass of canes growing 
this Summer, and leave only the strongest and 
best ripened wood. Lay these on the ground, 
about the first week in November, fastening them 
down by short stakes, then throw on them just 
soil enough to cover them from the sun. The 
buds will thereby be kept dormant until Spring. 
Then, but not too early, uncover the canes, let 
them lie on the ground ten days or a fortnight, 
tie them up on the trellis about the tenth of May, 
and we will warrant you vigorous vines and 
abundant fruit. Try it and see. 
Silver-Leaved Shepherdia. 
We wonder that so little attention is paid to the 
silver-leaved Shepherdia (Shepherdia rhamnoides) 
It has leaves shaped like the willow, with a sort 
of greyish or silvery tinge like the Olive. It 
grows from six to ten feet high, blossoms quite 
early, and retains its foliage late in the Autumn 
It has berries about the size of large black cur¬ 
rants, which are quite pleasant to the taste. 
Though originating south of Albany, it is hardy 
north of that latitude; it also transplants as 
easy as a lilac. Group this bush with the Ameri¬ 
can and European Euonymus, and the purple 
leaved Berberry, and the effect will be quite 
striking. 
It was first discovered, we believe, by Prof. 
Nuttall, in the forests of Missouri, in the year 
1810, and named in honor of his friend Mr. Shep¬ 
herd, of Liverpool, England. 
“ Sir,” said a little blustering man to a religious 
opponent, “ to what sect do you suppose I be¬ 
long!” “Well, I don’t exactly know,” replied 
the other, “ but, to judge from your appearance, 
and the buzz you are |jpaking, I should think you 
belong to the class called in-secis." 
In these days of crinoline the world of fashion 
is truly “ a wide, wide world.'” 
