362 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
from what I believe to be an improvement in the culture of 
the vine in this latitude, where the climate is too inhospitable 
for those varieties that flourish in the California and European 
wine districts. That there are varieties, even in this high lat¬ 
itude, which if treated prudently, may be rendered very prof¬ 
itable, especially when made into wine, there can be no doubt. 
The necessity of winter protection, and the great amount of 
labor required for summer pruning and cultivation by the or¬ 
thodox method of treatment have heretofore proved a great 
objection to the general cultivation of the vine for its delicious 
and profitable fruit. If this objection be substantially re¬ 
moved, the way is clear. 
My main object will be to show that more and better fruit 
can be realized from less labor and expense than has heretofore 
been bestowed in the cultivation of this fruit. My method is 
as follows: 
1st. Cover with straw instead of soil; letting the straw re¬ 
main on the ground from year to year, both as a mild fertilizer 
and “ cultivator.” 
2d. No summer pruning, except just enough to keep the 
vines open and to permit a free circulation of air and allow the 
solar rays to reach the straw. 
3d. No summer tillage—leaving that to the straw and the 
ever industrious earth worms. 
4tb. No deep subsoiling is necessary with the practice as set 
forth above. 
Thus it will be seen, that my mode (I must be permitted to 
lay claim to it, since I have no knowledge of its being prac¬ 
ticed by others) dispenses with considerable cost in covering 
for winter—one man being able to cover with straw many 
times as much as two could with earth—with no abrasion of 
roots and subsequent tendency to bleed. It also dispenses 
with nearly all the cost of summer pruning; which I believe 
to be unnecessary, except as stated above. It dispenses 
with summer tillage; thus making a great saving of ex- 
* 
pense in tending, and I am convinced that the vines are 
much more thrifty and luxuriant, and the fruit sweeter, 
