Leaving the shaping of the plant out of consideration and having in mind pruning proper, all efforts in pruning are directed toward two objects: (1) The production of leafy shoots to increase the vigor of the plant. (2) The promotion of the formation of fruit-buds. The first, in common parlance, is pruning for wood; the second, pruning for fruit. _Pruning for wood._ Some grapes, in common with varieties of all fruits, produce excessive crops of fruit so that the plants exhaust themselves, to their permanent injury and to the detriment of the crop. Something must be done to restore and increase vegetative vigor. The most natural procedure is to lessen the struggle for existence among the parts of the plant. The richer and the more abundant the supply of the food solution, the greater the vegetative activity, the larger the leaves and the larger and stouter the internodes. Obviously, the supply of food solution for each bud may be increased by decreasing the number of buds. The weaker the plants, therefore, the more the vine should be cut. The severe pruning in the first two years of the vine's existence is an example of pruning for wood. The vine is pruned for wood in the resting period between the fall of leaf and the swelling of buds the following spring. _Pruning for fruit._ Growers of all fruits soon learn that excessive vegetative vigor is not usually accompanied by fruitfulness. Too great vigor is indicated by long, leafy, unbranching shoots. Some fruit-growers go so far as to say that fruitfulness is inversely proportionate to vegetative vigor. There are several methods of diminishing the vigor of the vine; as, withholding water and fertilizers, stopping tillage, the method of training and by pruning. Pruning is used to decrease the vigor of the vine, in theory at least, for the practice is not always so successful, by pruning the roots or by summer-pruning the shoots. Root-pruning the grape at intervals of several years is a regular practice with some varieties in warm countries, Europe more especially, but is seldom or never practiced in America except when planting and when roots arise from the cion above the union of stock and cion. Summer-pruning to induce fruitfulness consists in removing new shoots with newly developed leaves. These young shoots have been developed from reserve material stored up the preceding season, and until they are so far developed that they can perform the functions of leaves they are to be counted as parasites. When, therefore, these shoots are pruned or pinched away, the plant is robbed of the material used by the lusty shoot which up to this time has given nothing in return. The vigor of the plant is thus checked and fruitfulness increased. Summer-pruning may become harmful if delayed too long. The time to prune is past with the grape when the leaves have passed from the light green color of new growth to the dark green of mature leaves.