erfect. Thinning out the berries on the bunches, although it will
serve to make the remaining berries more perfect and larger, is still a
very laborious process, and will hardly be followed to any extent in
vineyards, although it can well be practised on the few pet vines of
the amateur, and will certainly heighten the beauty of the bunches and
berries.

RENEWING OLD VINES.

Should a vine become old and feeble, it can be renewed by layering. The
vine is prepared in the following manner: Prune all the old wood away,
leaving but one of the most vigorous of your canes; then dig a trench
from the vine along the trellis, say three feet long, eight inches
deep; into this bend down the old vine, stump, head and all, fastening
it down with a strong hook, if necessary, letting the end of the young
cane come out about three eyes above the ground, and fill up with rich,
well pulverized soil. The vine will make new roots at every joint, and
become vigorous, and, so to say, young, again. Some recommend this
process for young vines, the first year after planting; but if good
plants have been chosen and planted, it will not be necessary. Feeble
and poor plants may need this process, but if plants have good strong
roots when planted, (and _only_ such should be planted when they can be
obtained), they will not be benefited by it.

A FEW NECESSARY IMPROVEMENTS.

_Pruning Shears._ These are very handy, and with them the work can be
done quicker, and with less labor, as but a slight pressure of the hand
will cut a strong vine. Fig. 22 will show the shape of one for heavy
pruning. They are made by J. T. HENRY, Hampden, Connecticut, and can be
had in almost all hardware stores. The springs should be of brass, as
steel springs are very apt to break. A much lighter and smaller kind,
with but one spring, is very convenient for gathering grapes, as it
will cut the stem easily and smoothly, and not shake the vine, as
cutting with the knife will do. They are also handy to clip out unripe
and rotten berries, and should be generally used instead of knives.

[Illustration: FIG. 22]

_Pruning Saws._ It will sometimes be necessary to use these, to cut out
old stumps, etc., although, if a vine is well managed, it will seldom
be necessary. Fig. 23 will show a kind which is very convenient for the
purpose, and will also serve for orchard pruning; the blade is narrow,
connected with the handle, and can be turned in any direction.

[Illustration