u 
3©0 
/ 
^iclir  Crojis, : 
BLUE  GEAS8-HOW  TO  GATHER  THE 
SEED  AND  WHEN  TO  SOW  IT. 
Mn.  (Jami'Jskix  ban  bcou  wandoring 
about  IjOxingWu,  Ky.  of  late,  and  having  fiickoil 
nj)  Koino  ujforuiutlon  uboTit  Having  atid  HOwiug 
Idiie-ginBH  Btfd  he  wiites  to  the  Jhiral  Bun,  tell¬ 
ing  how  it  i8  done. 
It  ia  gathered  whoi  ri|)«  by  lining  “  Btrippers,” 
worked  by  hand  or  liorKft-|>o\ver.  The  hand  Htrip- 
liers  arc  very  Hiniple,  coat  but  two  dollara  and  a 
half,  and  will  Htrip  from  ton  to  fifteen  ViiialielB 
jior  day.  There  are  two  kinds  of  horKo-power 
gathertTB — one  costing  iiifiS,  gathers  fifty  to  six¬ 
ty  buHhols  j)er  day-  the  other  costs  and 
gathers  one  hundred  to  ono  Imndrod  and  fifty 
bushels.  'J’he  only  precaution  oliservcd  after 
gathering,  is  to  s)jroad  out  so  that  it  irtay  not 
lieat  in  curing.  An  aero  of  fair  ijuality  yields 
ten  to  twelve,  and  fifteen  bushels.  Those  with 
whom  I  talked  are  not  in  the  habit  of  reserving 
fields  for  seed ;  they  say  it  is  better  to  let  it  bo 
eaten  down  once,  and  the  second  growth  (like 
clover)  yiold.s  more  seed.  No  art  or  skill  is  ro- 
ijuirod  in  gathering.  Any  hand  can  do  it. 
As  to  tinio  and  mode  of  Bowing,  there  is  wide 
iliversity  of  practieo,  each  fanner  chuinlng  oi- 
ceUent  results  for  his  iilan.  One  gentleman 
sows  on  wlieat  stuhhlc,  clover  or  timothy  Hcal,  n« 
soon  as  <ja(htred,  to  avoid  danger  of  heating,  re¬ 
lying  on  the  fall  rains  to  put  in  the  seed.  Another 
Bow'B  in  Uio  fall  on  clover  or  timothy — a  third 
HOWS  with  timothy  in  tho  fall  on  wheat  or  other 
fall  graui.  By  tills  method,  lie  claims  that  tho 
timothy  funiishos  fam  pasturo  in  tho  fall  after 
wheat  is  cut,  and  dming  the  following  spring, 
and  that  the  wheat  and  tuiiothy  shade  and  pro¬ 
tect  tho  clover  while J  young.  Tlio  oldest  and 
most  ox]Xirieuccd  man  I  talked  with  says  that 
blue-grass  will  cxmio  if  sowed  any  iiionUi  in  the 
year ;  ho  jirefers  fall,  winter  or  early  spring. 
From  a  bushel  to  a  bushel  and  a  half  is  tho 
usual  amount  sown — two  bushels  will  do  no 
harm.  By  sowing  timothy  with  it,  the  pasture  iB 
good  one  year  sooner. 
Why  can’t  Toimcsboe  save  her  own  blue-grass 
seed  (Juo  day's  labor  of  one  band  will  save 
enough  to  sow  ton  ncres — on  tliis  all  the  Ken¬ 
tuckians  are  agreed.  W<^  <'aii  never  afford  to  buy 
enough  from  nhi  oail  to  bow  down  all  the  lands 
that  need  it,  though  tho  price  in  Lexington,  is 
only  sixty  or  seventy  cents  per  bushel. 
- - - 
JERUSALEM  ARTICHOKES. 
OcK  contemporary  the  Germantown  Telegrapli 
seems  to  have  some  i)crBonal  sjjite  against  the 
old  Jerusalem  Artichoke,  for  it  says: 
“The  Jenisalcin  Artichoke  is  boioly  lit  for 
liogs  ;  but  till's  is  a  poor  reconimi-ndation.  socing 
that  there  m  e  jilouty  of  elionpe:r  and  better  hog¬ 
feeding  articles.  Fveo  if  it  wore  much  better 
than  it  is,  there  is  Htill  tho  objection  of  getting 
tile  roots  into  the  ground.  'I'he  frost  will  not 
desti’oy  it.  and  as  evwy  jiioco  grows,  it  is  nearly 
as  hard  to  get  rid  of  as  a  lot  of  horse-radish." 
Now,  for  ouee,  neighbor,  you  ai’o  a  Uttlc  too 
sure  of  yom-  footing,  for  tlio  “frost”  does 
sometinieH  destroy  Ariichoko  Boots,  even  in  the 
modern le-mild  climate  of  Now  York  Gity  and  its 
suhiubs,  althougli  it  is  generally  oonsidensl  as 
quite  hardy.  F.  M.  UiiXAnum  of  Wcstolioster 
Goniity  informed  us  last  year  that  the  larger 
portion  of  tho  Artichoke  Tubers  left  in  the 
ground  Uio  previous  winter  hiwl  been  destroyed; 
hence  he  could  not  fill  his  orders  for  them  in  the 
sprhig.  Hogs  will  not  only  fatten  on  these 
tubers,  but  stock  of  all  kinds  are  fond  of  them ; 
and  if  the  potato  hcetlo  continues  to  increase, 
wo  may  ho  glad  to  substitute  tho  Artichoke  for 
some  of  Uie  purposes  for  which  the  Solanwn 
tiihewsiim  is  now  used.  Then  again,  if  the  .iVr- 
tichoke  should  vnove  hardy  in  the  grasshopper 
regions  of  the  )\'’ost,  it  may  becomo  a  la.st  re¬ 
sort  in  tmioa  of  scarcity  of  other  roots.  It  oor- 
tainly  is  more  palatable  in  its  raw  state  than  the 
comnion  yiotato ;  and  uot  long  since  we  recoii  od 
a  letter  from  a corrospimdent  “out  West,”  who 
said  that  the  doctors  iu  that  section  wore  beg¬ 
ging  for  \jotatoeH  to  give  their  patients  having 
sciu’vy,  brought  on  through  scarcity  of  all  kinds 
of  vegetables. 
There  are  plenty  of  localities  where  the  Jeru¬ 
salem  jVi’ticlioke  would  be  au  almost  invaluable 
.addition  to  the  limited  list  of  roots  cultivated, 
even  if  it  is  not  wanted  about  Philadelphia. 
- - 
FLAX  CULTURE. 
Yotm  editorial  of  April  Ist  concerning  flax 
culture,  touches  upon  a  matter  of  much  iuterest 
to  'South  We.st,  Mo.  Since  the  ravages  of  the 
chinch  hug  in  1874,  but  httle  wheat  has  been 
sown,  flax  being  Kubstitutod  therefore. 
Thousands  of  acres  wci-e  grown  last  year  for 
tlio  seed  alone,  the  straw  behig  used  for  shed- 
(hng,  beddhig,  foed,  or  burned  io  get  rid  of  it, 
tliore  being  no  machinery  to  w'ork  it  up,  and  no 
market  for  it  hi  its  natural  coudition.  Lai-ge  ! 
quantities  will  be  sown  this  season,  the  seed 
being  contracted  iu  advance,  at  81  per  bushel, 
for  prime  and  the  straw  wasted,  as  it  was  last 
year,  nnless  there  is  some  way  opened  up  for  its 
maiiuraoture. 
Here  is  an  opening  for  some  capitalists  to 
make  u  good  tiling  for  thouLHelves  and  confer  a 
beiiolit  ujion  the  fanners  of  the  SouGiwost.  Wo 
can  supply  you  willi  flax,  cheaper  than  Bnssia 
can,  Jr  only  tho  machinery  was  here  to  work  it 
up  for  spinuiiig.  Please  call  the  attention  of 
iliOHO  Interested  iu  flax  manufactures,  to  this 
fact.  J.  W.  Campheu,. 
Bates  Co.,  Mo. 
♦  »  »  - - 
WHO  INTRODUCED  THE  POTATO  INTO 
EUROPE. 
Sin  Wai.tkk  Raueioh  is  generally  accredited 
with  introducing  tho  comnion  potato  into  Europe, 
it  being  siijiposed  that  be  took  some  tubers  over 
to  Ireland  on  his  return  from  this  country,  after 
visiting  it,  under  a  jiafent  granted  by  Queen 
Em/aiie-i  II  in  1581.  No  absolute  proof  however, 
lias  ever  been  discovered  that  ho  did  take  tubers 
or  seed  liome  with  him  on  Jiis  return  voyage 
from  Virgini.a.  although  it  has  often  been  said 
tlnit  he  gave  his  gardener  tubers  to  plant  in  his 
garden  in  Youghal  in  tho  county  of  Gork. 
Now,  tho  only  written  proof  of  Sir  Wat.tku 
Raueioh  having  anything  to  do  witli  tho  intro¬ 
duction  of  the  ijotato  into  Europe  is  found  iu  the 
manuscript  minutes  of  tho  Uoyal  Society  of 
London.  Doc.,  lGb.3,  when  we  are  told  the  Presi- 
dont  Sir  lloitEHTSouTuwKLi,  informed  liis  fellows 
tliat  his  grandfather  lirst  cultivated  ixitatoes  in 
Ireland,  and  that  he  got  them  from  Sh  Waltek 
Kaueioh. 
It  is  very  strange  however  if  Sh  Wautkh  did 
introduce  the  potato  into  Deland  or  England  iu 
l-lKl  or  ’8.'J,  that  Joux  Geuabhr.  who  was  at  that 
time  gathering  mate-rials  for  his  groat  work 
“The  llistorio  of  Plantes,”  published  a  dozen 
yeai's  later  1597,  was  not  aware  of  tlm  fact,  for 
ho  gives  a  ligui’o  and  description  of  the  Virginia 
potato,  but  not  a  w'ord  about  Sir  BAnicron  bciug 
its  introducer. 
Tho  famous  German  Botanist  Ci.usius obtained 
some  potato  tubers  wliilo  residing  in  Vienna  in 
1588,  from  the  Governor  of  Mens  in  the  I'roveiioe 
Haiuanlt  who  procured  them  from  an  attendant 
of  tho  Pope’s  legate,  hut  none  of  thoac  men 
mention  Kir  Wai,tek  BAnKi,\iu  and  they  )iad 
probably  uo  knowledge  of  him  or  his  Virginian 
eutei-priso. 
Of  course  it  is  of  no  particular  importance  to 
us  whether  Sh  Walteb  or  somebody  else  has  tho 
honor  of  being  the  lirst  to  carry  Die  potato  to 
Emopo,  hut  wo  iiicnDon  the  above  facts  in 
history  to  show  upon  what  a  slight  foundation 
honors  are  often  bestowed,  ospocialiy  if  the 
recipient  happens  to  'no  rated  in  some  other  par¬ 
ticular  branch  of  science  or  profession.  Perhaps 
it  is  a  weakness  of  mankind  to  give  more  than  is 
really  due  to  individuals  who  by  some  noble  act 
or  attribute  has  gained  a  slight  distinction  above 
his  fellow  laborers. 
THE  HOG  PROCLAIMED  KING. 
“  lloa  and  hominy,"  is  an  iiistitntion  not  to  bo 
despised  even  by  those  who  may  occasionally  dine 
on  South  Down  cliops,  and  Die  lightest  of 
wlieaton  rolls,  for  thoro  is  something  sohd  and 
leuaciouB  about  the  hog  and  Die  liomiiiy  that  a 
laboring  man  can  always  rely  upon  in  a  case  of 
emergency 
Where  there  is  much  hard  labor  to  be  per- 
fonued  these  two  “  strengtheners ”  of  the 
“  brawny  anii,"  have  long  been  popular  iu  this 
country,  and  especially  in  the  Southern  and 
Western  States,  where  working  men  still  consider 
suhstaiiDal  food  of  more  importance  than  deli¬ 
cacies. 
Judge  J.VMBS  H.  Coi  of  'i'irginia  seems  to  fully 
oompreheiid  tho  situation  of  affah's  in  his  own 
state,  as  well  as  iu  many  other  localities,  in  re¬ 
gard  to  the  home  productions  of  those  esseutiul 
urDcles  and  lu’gea  his  ophiions  vigorously  in  a 
late  uuiuhor  of  the  Sonlheru  Planter  and  F'wmer. 
He  says ; 
The  opinion  prevails  with  many — and  I  am 
BoiTy  that  it  prevails  with  any  farmer — that 
bacon  can  bo  bought  from  tho  Western  market 
more  cheaply  than  it  can  bo  raised  by  our  farm¬ 
ers.  I  have  laid  it  down  as  a  settled  principle, 
that  no  fanner  ought  to  buy  anything  that  can 
be  raised  upon  his  faini,  and  I  fear  that  if  any 
farmer  acts  upon  a  tliffereut  priuciple  ho  will  in  a 
short  time  come  to  grief,  1  have  thought  so  ever 
since  the  war,  and  have  uo  rcasou  esiKicially  to 
change  ray  opinion  at  this  time,  when  corn  can 
be  bought  at  fifty  cents  per  bushel,  and  wo  are 
charged  from  ten  to  fifteen  cents  per  pound  for 
bacon. 
With  good  and  pnident  management,  bacon 
can  bo  raised  more  cheaply  than  it  can  he  bought 
iu  the  Richmond  market,  and  I  will  tell  how  it  i 
can  be  done :  The  hog  ought  only  to  bo  allowed 
to  pass  through  the  fanner's  bands  one  winter. 
The  expensive  iiart  of  raising  hogs  is  winteiing 
them.  To  do  tliis,  they  should  ho  only  moder¬ 
ately  fwl  with  corn,  but  mostly  fed  npon  Lrowu 
stuff,  or  meal  boiled  with  turnips  or  other  vege¬ 
tables;  and  in  all  cases  the  feed  sliould  lie  al¬ 
lowed,  after  having  beem  boiled,  to  stand  until  it 
becomes  sour,  adding  a  Utile  salt  from  time  to 
time,  ns  necessity  uinv require.  When  the  winter 
is  over  tho  clover  lot  must  bo  apjiealed  to,  to  bo 
used  either  for  soiling  or  being  cut  and  fed  to 
them  iu  the  sty.  By  the  time  the  clover  is  ex¬ 
hausted,  wheat  will  be  rijic,  and  the  scattoi’cd 
wheat  should  be  either  gntberod  with  a  gleaner 
and  fed  to  the  hogs,  or  they  should  ho  turned 
into  the  field  to  glean  it  for  themselves.  A  few 
acres  of  corn  ought  invariaidy  (o  bo  planted,  to 
ho  fed  to  the  hogs  in  the  green  state,  so  as 
they  may  have  the  Ijenofit  not  only  of  Dio  toiidor 
car,  hut  also  of  the  saccharino  matter  contained 
in  the  stalk.  'Jliis  season  jiast,  and  if  tho  land 
wiU  iierniLt  it,  the  hogs  should  thou  ho  turned 
out  to  gather  the  mast  of  acorns.  This  over, 
tliey  ai'i!  Uien  ready  for  the  fattening-pen.  For 
fear  of  rogues,  my  hogs  are  kept  mostly  in  the  | 
sty -always  80  at  night.  They  are  kept,  in  tho  1 
meantime,  weU  littered  with  wheat  Btraw,  pine  j 
Vieards.  tobacco  stalks,  and  soil  from  ditc-h  banks ;  ^ 
and  after  this  fashion  I  raise  more  manure  from 
-10  head  of  hog«  than  I  c.aii  raise  from  eight 
liorses  and  twenty  head  of  cattle,  and  tho  quahty 
of  Die  maiiuro  is  also  superior.  Without  having 
made  an  aecm-atc  estimate,  I  am  inclined  to  be¬ 
lieve  that  tile  inannre  I  get  from  my  hogs  will 
iihiinst  equal  in  value  the  feed  they  oonsimio.  I  I 
do  not  take  into  coiiHiileraDon  tho  luxury  of  hav-  | 
ing  my  own  baoon,  cured  according  to  my  own  j 
taste,  nor  the  offal  arising  therefrom.  j 
What  should  di-scourage  farnicir.s  from  under  j 
taluJig  to  raise  and  cure  Dieir  own  hogs.’  In  j 
Egypt,  on  Die  Nile,  the  people  forinerly  wor- 
shippwl  i^e  alligator.  If  wo,  tho  people  of  Vir-  | 
gluiu,  liave  taste  or  inclination  to  worship  any  ; 
animal,  it  should  bo  the  hog.  While  as  ('liris- 
tlans  we  can  worsliip  iiotliing  excejit  the  true  and 
li^-iiig  God.  sDU  as  Virgimaus  we  sliould  leinlerly 
care  for  the  hog  as  the  most  useful  animal  in  all 
our  domestic  economy;  for  his  flesh,  whether 
fresh  or  curod,  moots  our  wants  belter  Dum  that 
of  any  other  animal  we  can  raise.  He  is  u.soful 
fitim  tho  snout  to  the  tail,  including  the  shoulder, 
the  middling  and  the  hams,  not  forgetting  tho 
Bonsc  from  the  head,  or  Die  <>njoyahle  pig's  feet. 
Indeed,  the  hog  is  a  glorious  instituDon,  and 
should  he  lovingly  regarded,  and  can  bo  raised, 
hi  my  oiiinuin,  with  profit,  and  no  f.armer  should 
be  without  him.  WiDipleuty  of  hog  and  lioniiny, 
no  farmer  can  bo  in  distress.  Before  Ihe  war  it 
was  said  that  “  Gottou  was  King."  llie  war 
proved,  and  experience  sinoe  tbo  war  has  ileinou- 
sDated,  that  hog  ntid  hominy  arc  the  true  kiugs ; 
therefore,  if  hoinago  is  to  ho  paid  to  any  king, 
lot  it  he  paid  to  Die  true  king. 
■ - - 
HOGS  FOR  PROFIT, 
SwiSE  are  usually  kept  for  profit,  even  tho 
cclobratod  “  Learned  Fig,”  was  douhUoss  profit¬ 
able  to  his  owner,  and  it  would  bo  dililcult  to  find 
any  othoi’  good  reason  for  keeping  pigs,  still  thei  e 
are  various  methods  of  reaching  that  very  desh- 
ablo  point. 
The  Chcrokoo  Agriculturists  givos  us  a  South¬ 
ern  and  Westoni  view  of  this  question  as  follows : 
The  majority  of  our  Southern  farmers  have  so 
long  accejited  tho  belief  that  Tennessee  and 
othor  States  west  of  her,  were  Die  neccs.sary 
source  of  our  moat  supply  that  it  is  a  rare  caso 
that  wo  meet  a  faiaaer  wlio  will  admit  that  it  is 
even  profitable  to  raise  his  own  sujiply,  while  wo 
have  substauDal  oideuco  in  the  thousands  of 
Derces  of  imported  bacon  anuiially  eousiimed  iu 
OUT  section,  that  Uicy  are  practicing  this  suicidal 
theory'. 
Nothing  but  ignorance  or  bad  management  can 
justify  this  state  of  affafis,  for' even  with  Uio 
oomnioncsl  stock  of  hogs  that  wo  have  ovoi-  seen 
in  Georgia,  pork  can  be  raised  on  tho  poorest 
farm  for  0  and  7  cents  per  pound,  giving  Die 
fanner  one-third  of  that  amount  for  the  labor 
and  core  noccssaiy  to  keeji  them.  Wo  do  uot 
count  tho  other  two-thirds  as  au  actual  outlay  of 
capital,  hut  as  merely  Die  valuo  of  the  corn  fed, 
as  it  is  of  marketable  value  ivhen  gathered. 
For  the  benefit  of  Diosc  who  will  accept  reason 
(and  those  who  read  generally  do),  wc*  pro|)08c 
an  economical  method.  Wo  first  advise  a  good 
stock  of  hogs — the  Berkshiros  are  tho  best — and  ' 
then  by  light  feeding  have  yoiu-  hogs  to  come  up 
every  moraing  and  night,  that  you  may  be  able 
to  look  after  thorn,  and  keep  them  in  health.  If 
lousy,  use  coal-oil  on  them.  If  w’orniy,  give  them 
cojiperas,  ashes  and  tiu-pentiue  iu  theii'  slop.  To 
keep  them  in  good  health,  give  them  salt,  ashes 
and  turpe&tino  occasionally.  I’revention  is  better 
than  cure.  For  mange  —  with  any  kind  of  care, 
a  black  hog  will  not  have  any  such  disease. 
For  a  permanency,  every  farmer  should  have  a 
few  acres  of  clover  for  grazing  prapo-ses,  and  no 
farmer  will  do  without  it.  Let  the  hogs  glean 
the  wheat-fields,  the  orchards,  the  potato  patches, 
tho  corn-fields,  and  in  time  have  a  few  acres  of 
peas  for  them  to  fatten  on  for  the  pen.  Hogs 
can  be  porked  in  tins  secUon  with  ten  bushels  of 
corn  to  Die  two  Imndred  pounds  of  meat.  Ten¬ 
nessee  or  any  other  State  cannot  do  hotter. 
When  onr  farmers  begin  to  fill  their  smoke¬ 
houses  at  home,  and  supply  tho  people  iu  town 
with  provisions,  tho  financial  condition  of  the 
country  may  embarass  commercial  siieculations, 
but  the  farmer  will  never  lose  any  sleep  for  his 
p.art  of  the  Double, 
- - 
FEED  FOR  PIGS. 
A.  11.  Aei.ex  in  his  premium  essay  on  Berkshire 
Swine,  in  speaking  of  the  trealment  and  food  for 
young  jiigs  says : 
Tho  liest  food  I  have  found  for  pigs  for  a  few 
weeks  after  weaning,  is  as  much  cow’s  milk  or 
whey  as  they  will  drink.  Dito  this  stir  more  or 
less,  as  required,  of  finely  ground  jirovender 
slightly  salted,  composed  of  six  parts  of  oats, 
two  of  corn  and  one  of  llax  seed.  If  Die  latter  is 
uot  at  hand,  snbstitnto  oil  or  cotton  seoil  meal. 
If  milic  or  whey  are  uot  to  he  had.  use  pure,  fresh 
water.  If  all  could  be  cooked,  so  much  tho 
better. 
Wlion  more  convenient  or  economical,  other 
food  may  bo  sub.stitntod  for  the  above,  such  as 
pea,  bean  or  barley  meal,  and  unbolted  wheal, 
rye  or  buckwheat  flour.  Sliorts  and  bran  I  have 
found  are  apt  Di  scour  thoui  at  this  time,  eBjiC- 
ciaily  if  uncooked.  The  same  remark  will  apply 
to  vegetables,  apples,  and  other  fruit,  which  if 
fed  at  all,  should  bo  first  steamed  or  boiled,  and 
then  mixed  with  meal.  Brewers’  grains  and  malt 
combs  arc  rccommetided,  but  never  having  tried 
them  for  very  young  pigs,  J  caimot  speak  of  their 
suitahlciiesH  froiu  my  oivn  experience.  They  are 
good  for  older  amiiiaJs. 
Other  kinds  of  food  assist  in  producing  a  rapid 
growDi  of  the  pig,  as  offal  from  hotel  tables, 
fisheries,  slaughter  houses,  etc.,  hut  as  few  can 
avail  themselves  of  those,  1  speak  more  particu¬ 
larly  of  such  as  is  piodueed  on  tho  farm.  Being 
an  omnivorous  animal,  It  does  not  matter  so 
much  as  to  the  kind  of  food  given,  cxcejjt  when 
put  up  for  fattening — then  it  must  bo  grain  or 
meal  of  Bomo  sort  entirely  provided  it  keeps  the 
pig  in  a  healthy,  thriving  condition.  Care  must 
he  Jiad  during  growth  to  neither  stuff  nor  scrimp, 
both  hoLiig  alike  injnriout!. 
®'k  Diiiruai'k 
o  ^ 
SUMMER  PRUNING  GRAPES. 
Soon  aftei*  grape  vines  have  commenced  grow¬ 
ing  iu  the  Hpriug,  the  lirst  of  what  is  generally 
termed  summer-pnining  should  be  done,  which 
consists  of  hrealdng  out  all  sujieriluous  shoohs. 
The  shorteuing  of  the  last  season’s  canes  at  tJio 
I'egular  anmial  pruning,  in  fall  or  winter,  tends 
to  force  out  latent  buds,  as  well  as  to  make  the 
larger  fruit  buds  divide — two  shoots  issuing  from 
each  instead  of  one — winch  would  natiu'ally  be 
tho  result  if  no  pruning  was  done. 
Now,  if  Uiis  rubbing  off  of  the  superfluous 
shoots  is  uegleotod,  we  are  likely  to  find  om-  vines 
overloatied  and  crowded  wiDi  a  largo  iiumljer  of 
weak,  slender  eaiics.  Die  struggle  between  them 
for  existeuco  and  nourisliniunt  being  so  grout 
that  none  will  perfect  their  fruit,  or  become 
strong  enough  to  boar  any  Die  eiisidug  year. 
Of  course,  all  this  pruning,  tliinning,  and 
training  is  “  uiiuatunil,"  but  we  produce,  by  the 
oiiuraDon,  unnatm’al  effects  iu  eiuoi’ged  and  im¬ 
proved  fruit,  hence  Uic  moans  ai  e  justiliediu  the 
result.  Much  as  has  been  wiitDu  of  late  against 
severe!  prixiuiig  in  winter,  or  pruning  and  pinch¬ 
ing  of  vines  in  summer,  no  system  of  x'uiecuUuro 
which  neglects  Dieso  ojierations  has  over  proved 
a  success  for  any  coiisiderahle  length  of  Dme 
with  any  of  tlio  improved  varieties  of  grapes  iu 
this  counti’y  or  elsewhere. 
The  uovieo  in  grape  culture,  when  proceeding 
to  rirune  or  break  out  the  shoots  iu  smumur,  has 
only  to  keep  one  thing  iu  view,  and  that  is,  how 
many  canes  will  ho  ueeilod  for  next  year’s  crop, 
or  how  many  will  it  be  safe  to  allow  the  plant  to 
cany.  As  uo  two  shoots  should  be  jHirmittud  to 
start  from  the  same  point  or  bud  on  tho  vino,  the 
wciukest  may  be  broken  off,  aud  the  sDongest. 
which  wiU  usually  show  f nut,  maybe  left.  All 
small,  weak  ihootsapiicai  iugiu  clusters  or  singly 
on  the  old  wood,  should  be  rubbed  off  as  soon  as 
they  a]>pear,  as  mere  number  of  canes  or  leaves 
doort  not  always  iudicato  gi'cat  vigor,  or  tend  to 
produce  it.  Ono  good,  large,  healthy  cane  or 
loaf,  is  woilh  a  dozen  small  and  feeble  ones.  The 
viueyarilist  should  keep  Dus  in  view  wjieu  prun¬ 
ing  and  Daining  vluos  of  ail  kinds,  and  Dv  to 
diiDibnto  the  bearing  spurs  aud  shoots  as  j-egu- 
larly  as  possible,  in  order  to  prevent  crowding, 
and  give  each  and  ail  an  equal  chance  to  become 
fully  developed. 
This  is  the  end  sought  in  all  tho  varions  prac- 
tioal  and  scientilic  Hystoms  of  training  vines,  and 
it  does  uot  matter  wiiich  ouc  is  adopted,  Biicxiess 
largely  doponds  ui>on  Die  equal  distribution  of 
the  vital  forces  of  Die  plant,  and,  at  the  same 
thiie.  not  oveitaxiug  it  by  permitting  too  great  a 
number  of  canes  and  lateral  branches  to  rcmuiu 
on  any  ono  vino.  It  is  far  hotter  to  reduce  Die 
number  of  friut-beaiing  bninolios  below  Die  max¬ 
imum  thau  to  allow  one  above  it  to  minaiu,  tor 
by  coucentraUou  we  can  increase  the  size  of  tho 
fruit  enough  to  make  ufi  a  considerable  loss  in 
numbers. 
