Show for the deseret new news A treatise on the present state of horticulture ti in utah BY E r SAYERS baters horticulturist NO 5 LONGEVITY AND fruitfulness OF THE GRAPE VINE the great vine of 0 hampton conn coun continued 3 after giving the history and manner of culture of the lie old Hain hampton court coutt grape vine it will be well to make a few remarks on he fie manner of treating the vine cause of its great success it will readily be seen that hat the success of this ibis vine has been in in part owing to the soil foil ia in which it grew which without any preparation was 1483 precisely such as the nature of the grape required almost any person can readily form an idea of what compost an old choked up drain contains which 13 nothing more or less than the sediments from sinks and other places where all kinds of offal of animal and vegetable substance were collected going into a state of decomposition natural foidl food heat air sec the roots of the vine by instinct as it were penetrated under the wall of the file house and traversed to this thia source of nutriment and was fed for a number of years on this aliment in this instance the roots were also in a place where the temperature te roper was nearly always the sam sun SUB air and water was in a measure excluded from acting too powerfully on them at any time and where the components were goin going under tinder a gradual decay and preparation so that the vine might mich be fed in the most natural manner and su suggestions estion S in closing these remarks the reader may readily discover that the principal cause of the vine growing to so large a aiza size and continually yielding so good a produce pro duey was iu in a great measure owing to its being treated in such a moje mode that nature was in every way assisted the vine was allowed at rt the first onset onse to extend its luxuriant branches fo to the full extent without restraint cr being cramped into he the unnatural forms of hoop hoopy ac to check a free and natural flow of sap ill in one year and in another another I 1 all the branches cut down doyn to the trunk in in order to throw out rank rauk succulent shoots and cause an unnatural flow of sap so that the wood could not be matured in a firm and healthy state stale As the main branches of the vine extended care was taken to lead ot off lateral shoots spurred in close to keep up a succession of youn yonn and healthy wood hence there was a continual supply pl v of of sap flow flowing to every pait of the vine in the growing season and aa as the leading leadill branches branched grew old they also became firm and solid in wood and the vine was by this mean means g more cos cas capable cag cog of producing regular crops of fruit than if it had been ben pruned down every two or three years to its trunk every precaution was taken azain against st the inroads of insects Ia sects by keeping the leaves and wood in a clean and healthy state ard care was also taken that the leaves and young bummer summer wood was regularly distributed so mat that every part might have its dub due share of sun air ac indeed everything every thing was always done to give health and vigor to the vine before closing I 1 will now say a few words to the general reader aa as this artile was partly written to gratify the many inquiries often made as to whether I 1 hail had ever cultivated the he grape what tas las been written may serve to answer I 1 any opinion I 1 may have to advance on the culture of the vine I 1 will here say that la in my judgment the system which has been given ia is the only true way of culture that can be practiced to bring a vine into a proper size eize and healthy state the cutting down grape vines to a stump every year and twisting the shoots into hoops and all in manner anner of forms to check a regular flow of sap eap ia a not only artificial but unnatural when wh n every gardener and vine dresser well knows or should know that the true system of pruning and cultivating the tho grape as an well as every oiher oilier vine or fru fruit it tree is to assist nature by applying every judicious means of art it is 18 much to be ba regretted that in the present enlightened age of the cramping trees into a dwarfish pigmy stae state is often followed which with the unmerciful manner of pruning to make trees bare prematurely hns hrs a ft tendency to bring trees and vines into a weak eick ly state instead of this iree tree vine ac should hould torn born be permitted to spread thein their natural free born limbs to 0 o their full extent and figr it Is really surprising that cultivators in the western states should adopt the system ol 01 cu cutting t down the grape vine every year like ilke a rasp berry bush while white its natural growth at once shows by the fhe ilo ile lio wood dying down to the ground every year after afier bearing that the hie object of the he pruner should ba be to prune out the old wood b but it let any cute observer go into the western forest and he will there find the native grape clinging to the top of an old oak or other tree from fifty to seventy feet with a stem stein some soma fifty years old like a cable now these vines when dingel dinged to the young sapling L oak and aid crew grew with its growth always having the ascendancy by covering its top with young branches before ete ere parting with rayold my old favorite I 1 will pas pats a remark on lia iia quality as a table nape rape grape the black hamburg Is not surpassed by any other grape at the dessert tue bunches bunche s are well formed and the berries when well ripened are of a fin fine rich neb daru dare purple color pose posa sins ing a delicious vinous flavor and are remarkable for leaving an agreeable flavor on the palate for some time after atter tt er asting tasting the tha fruit fru it indeed white while at the dessert table with the best hest ot 0 tha the grape grare who abo after ear par taking of the rich musky flavored varieties yari Tari etie of the him bim cabines tines and muscat of alexandria and other choice kinds I 1 have often seen them return to the old black Harn hamburg burg to finish their dessert to enjoy as it were the last relish of the grape |