In carving foliage like that of the vine, where small dark holes or eyes occur, enough wood should be left round them to form deep dark little pits. They are very valuable as points of shadow. In doing this, cut the rim all round with a very slight bevel as in section, Fig. 43. Whenever leaves run out to a fine edge they also should have a small bevel like this in order to avoid an appearance of weakness which acute edges always present. As a general rule leave as much wood as possible about the edges of leaves as you want shadow from them—dipping them only where you are sure the variety will be effective. In the execution of bunches of rounded forms like grapes there is no special mechanical expedient for doing them quickly and easily; each must be cut out separately, and carved with whatever tools come handiest to their shape and size. It is a good way to begin by cutting triangular holes between the grapes with the point of a small chisel (see Fig. 44), after which the rough shapes left may gradually be formed into ovals. When the work is very simple in character, and does not require a realistic treatment, the grapes may be done in a more methodical way, as in Fig. 45. First cut grooves across both ways with a V tool, dividing the grapes as at a a, then with a gouge turned hollow down round each line of grapes into rolls as at b b. Do this both ways, and afterward finish the form as best you can.
Fig. 44.
Fig. 45.