UMASS/AMHERST ^

LIBRARY

OF THE

o^-j^^^^

J863'

DATE DUE

1

UNIVERSITY OF MASSACHUSETTS
LIBRARY

SB
389
A43
1848

SPECIAL COLLECYIOI©

^V ARCHIVES

J /

fU^

THE CULTURE OF THE GRAPE VINE.

PRACTICAL TREATISE

CULTURE AND TREATMENT

GRAPE VINE:

EMBRACING

ITS HISTORY, WITH DIRECTIONS FOR ITS TREATMENT, IN THE UNITED

STATES OP AMERICA, IN THE OPEN AIR, AND UNDER GLASS

STRUCTURES, WITH AND WITHOUT ARTIFICIAL HEAT.

BY J. FISK ALLEN.

SECOND EDITION— ENLARGED.

B O S T C) N :
PRINTED BY DUTTON AND WENTWORTH,

CONGRESS STREET.

1848.

6 34. :^^

0 ...-.: , 2-^

f\i^

Entered, according to Act of Congress, in the year 1848,

By J. FisK Allen,

In the Clerk's Office of the District Court of Massacliusetts.

INTRODUCTION TO THE SECOND EDITION.

The first edition of this treatise was prepared at the
suggestion of some friends and other gentlemen ; it was in-
tended for use more particularly in Massachusetts and the
neighboring States. It has had a more extensive circulation,
and, from questions proposed to me from distant States in
this Union, as also by direct request, I have been induced to
prepare a second, enlarged by notes of my own, explanatory
of the first, and by copious extracts from such sources as
would present most, if not all, of the various conflicting
views respecting the cultivation of the grape.

In giving the opinions of others, it has been my endeavor
to embrace as great a period of time as possible, that the
diflFerence in those now held, if any, might be seen ; to attain
this object, when, by so doing, I could retain the ideas of
those quoted, such parts have been extracted as contained
selections from previous authors. In the remarks on these
opinions and systems, their bearing upon the culture, in this
country, has been mainly considered, and they have been
made with the object of conveying information, and not witli
the idea of criticising them. Circumstances of climate, or
location, may render a practice successful in one country,
that may be highly improper in one differently situated.

In the first edition, it Avas the plan to give a concise ac-
count of my own practice, as a system to be foUoAved by
others, without giving the reasons therefor. It was well
known, in the vicinity of the city, where my residence was,
and where it was presumed this treatise would circulate
1

2 INTRODUCTION.

chiefly ; that, for several years, I had been experlmentmg
upon the difierent plans recommended, (and which had caused
me so much perplexity in the selecting of the most suitable
for this climate,) in order that I could fix upon one worthy of
general adoption. To spare other cultivators this perplexity,
very little was said of soils and manures ; a compost was
recommended as suitable, and a substitute named, in case
the materials in the fonner could not readily be obtained.
Of the systems of training and pruning, all that could be of
use was given, and the advantages and disadvantages apper-
taining to each were noticed.

In the present edition, it has been my plan to give all
shades of opinion, for every variety of climate ; that, wherever
located, some remarks might be found appropriate to the sit-
uation, provided it is within the latitude suited to grape cul-
ture. My own opinions are fuUy expressed, and, as the views
of others have been added, also, and wherein we differ freely
stated, the reader can select, for his own adoption, that sys-
tem which recommends itself as the best to his mind.

This treatise is not offered to the public as containing any
thing new, but simply as recommending a plan wliich has
operated well with the author ; it is intended as a guide to
the person entirely unacquainted with the grape culture, and
for the benefit more especially of those living remote from
cities, in newly settled places. This Avill explain, why mat-
ters, which appear to the experienced of small account, have
been so particularly noticed ; it has given occasion to some
repetition also, but I thought it best to err on tliis side, than
that there should be any want of plain explanation of my
meaning. Rules have been given for the propagation of the
vine, the planting out, pruning, training, and other routine
duties.

Views of grape-houses, with minute descriptions of the
manner of building and warming them, and every little mat-
ter which could be supposed to occur to one unaccustomed to
the subject have been added.

INTRODUCTION. 6

The subject of soils and manures has received the largest
share of attention ; pruning and training, when compared
with the above, are secondary affairs, as the vine, if well lo-
cated, in suitable compost, will do well under any system
judiciously practised. In treatmg these matters, I have en-
deavored to keep distinct the subjects of compost for the
border of the grape-house, and the soil suitable for the vine-
yard. I have not always succeeded in doing so, nor is it a
matter of much consequence, for what is suitable in the one
case, can hardly be injurious in the other ; it is not to be pre-
sumed, however, that the same labor and care will be bestowed
on the preparation of the soil for the vineyard, that one would
give to the border for the grapery.

The material of the former edition, which is simply the
details of my practice, is, in this, unchanged ; when necessary,
rather than alter the original, notes explanatory have been
added.

I will state here, as an explanation for any repetition, or
for the want of more system in the arrangement of the mat-
ter, that the work has been performed little by httle, as I
could spare an hour from other labors ; and, the present edi-
tion being an enlargement of the former, the matter now
added is introduced where it could best be under these cir-
cumstances.

INTRODUCTION.

INTRODUCTION TO THE FIRST EDITION.

There are several works published in England, written by
practical men, giving ample directions for the cultivation of
the grape in that country ; but the climate of the Northern
States of America is so different from that of England, that,
however well calculated these directions may be for the latter,
they can hardly be expected to suit the former. The tem-
perature of England is milder, and is not subject to the great
extremes of heat and cold which we experience. The search-
ing northwesterly winds, which prevail with us in New Eng-
land in the Avinter and early spring months, with the mercury
often at zero, and even below that point, and the sudden
changes we are liable to, in this season of the year, often
equal to forty degrees in a few hours, render the care requi-
site, for the successful forced culture of fruit, very great, and
the process a more difficult one, in this country, than in
England.* .^

* Mr. Hovey, in his Magazine of Horticulture, quotes the above passage, with this
remark relative thereto : " In regard to the ' more difficult' process of producing the
grape, in tJiis cuimtry, the SMlhoT undoubtedly alludes to early forcing; for vi-e ap-
prehend that, in cold houses, the process requires as little care, if not much less, than
in England." I cannot imagine how any one could doubt the meaning of this ex-
j)ression ; for, after mentioning the e.xtreme changes in winter and spring, the mer-
cury falling to zero, (wliich it can nei'er be expected to do when the grapes are growing
in a cold house,) is added these words : " render the care requisite, for the successful
FORCED culture of fruit, very great, and the process a more difficult one," &c. If
Mr. Hovey considers growing grapes under glass, without fire heat, forcing them, he
differs from me, in what forcing is. (See Remarks on Forcing.)

The care necessary, is in the regulation of the temperature of the Forcing House
in the daytime, under the particular circumstances referred to. Good judgment,
some e.xperience, and much caution, arc requisite in the proper ventilation of the
house at these times. For instance, the mercury, in the open air, has been, during
ihc night, 0° or 10° below zero ; to keep the temperature of the house at 45° or 50°,

INTRODUCTION. O

Do not Luild a grapery vmder the erroneous impression,
that, having done so, and planted the vines, jou have secured
to yourself, without further labor, a bountiful supply of fruit ;
if you do so, you must be sadly disappointed.

Probably there is no plant so sure of yielding an annual
crop as the grape, under right management ; but this is abso-
lutely necessary, to ensure success.

The attempt has been made to give plain rules, which may
be easily understood, and the practical operation of which can
be carried out with as little labor as the proper cultivation of
the grape, under glass, will permit.

The following directions are intended for those who may
desire to cultivate this fruit, for their own pleasure or con-
venience, and do not wish to incur the expense of a regularly

at sunrise, you must have the flues, or water-pipes, hot ; as soon as the sun shines,
as it frequently does in winter as well as in the summer, with great brilliancy upon
the glass, the heat rapidly accumulates, and the mercury is soon at 90° or 100°.
T*he temperature in the open air may be at zero, or from that point up to 20°. Now,
here is the difficulty : if the top lights, or any other ventilators are opened so as to
allow a current of this cold air to flow over the vines, the fruit thus exposed will
perish, and if you sufl'er this very high temperature, when 80° or 85° is the highest
point you should allow, the vines will be unduly excited, aaid consequently very
liable to a check, when the temperature falls. The foliage may not show, at the
time, any bad effects from this cold air, but soon the young bunches will turn yellow
and drop. " What is the matter with my vines ?" (is a question which is often put
to me,) " they pushed very strong, and showed fine bunches of fruit, but the most of
them have dried up and dropped ; " they have at some time received a check to the
flow of the sap, and the effect of this, in the first seventy days of forcing, will always
be the loss of the crop. "Having small ventilators, and opening the lights but very
little, with every precaution that can be used, under the circumstances, to remedy
and prevent the too much heat, and the admission of a current of the cold air, is the
only way to avoid any ill effects from such causes.

Mr. A. Forsyth, in a diary of the culture of the grape in a forcing-house, at East
Barnet, in Herts, published in Loudon's Magazine, page 548, vol. 10th, makes these
remarks relative to the weather : " December the 15lh, weather favorable ; the nights
often 50° or 52° ; seldom under 40°. We have had only four frosts ; the most in-
tense, as low as 26°." A diary of the forcing-house kept by myself, on the fifteen
first days of December, has five or six days when the cold is said to be very severe,
below zero or about it ; and several days, when it was mild by day, the mercury fell
to 16° and 18'-' at night. In any degree of cold at night, if the heating arrangements
are suitable, the temperature, with proper care, can be easily regulated. That there
is a vast difference in the attention required when the mercury ranges from 20° to
48° above zero, or when it is as low as 6° or 10° below, any one having had experi-
ence in such matters will readily admit.

t) INTKODUCTION.

educated gardener, and wlio have felt the want of a concise
and simple explanation of the process, and the rules by which
these operations of forcing and of growing grapes, under glass
structures, can be carried out.

The treatment recommended is such as has been found to
be the best, after many years' experience, in its cultivation ;
during which time, the different systems of pruning have been
all tried, and many of the vineyards in France, aiid on the
Rhine, in Italy, and other countries have been visited, and the
manner of pruning, the varieties of soil, and the amount of
fruit which a vine is permitted to ripen, have been examined
and ascertained.

The disadvantages we labor under, in this country, in
forcing fruit, from the extreme coldness of the weather in
winter, are counterbalanced, in some degree, by the superior
brilhancy of the sun, and consequent dryness of the atmos-
phere, at the time of ripening, which give a flavor to the fruit,
such as it can rarely be made to attain, in the moist, dull,
and cloudy Aveather of England.* The variations of the tem-
perature are always indicated by a Fahrenheit thermometer.

* I find that I have not always been here rightly understood. The idea intended
to be expressed is, that the natural advantages of our climate over that of England,
in respect to the atmosphere, are very much in our favor. Most seasons, the grapes
produced in this country in houses without fire heat, are equally well flavored as
those grov/n with artificial heat. The forced fruits of England, grapes, pine apples,
and cherries, are very superior. I have never, in any country, eaten better, particu-
larly the pine apples, which are richer in flavor than any I have ever tasted in the
East Indies.

HISTORY OF THE GRAPE VINE.

HISTORY OF THE GRAPE VINE.

The vine is known to have existed from the earliest time of
wliich we have record. Extracts from diiferent sources, giv-
ing its history and the time and manner of its introduction
into Europe, are annexed.

The variety of the grape from which have originated all
the kinds cultivated as European sorts in this country, came
first from Asia. For many centuries it has been cultivated
in the warm and temperate latitudes of Europe.

The vine is also indigenous to America ; it is found, in its
wild state, over a very large extent of country in great vari-
ety, and growing to the tops of the highest trees, in the seOr
son of inflorescence filling the air with its perfume.

In America, we cultivate, generally, two species of the
grape, the Vitis vinefera, which is the type of what we call
the European varieties ; and the Vitis labrusca, — of this spe-
cies are the Isabella and Catawba, native sorts.

The grape has been cultivated in all ages, and held in high
estimation. The generally-received opinion of the manner of
its introduction into Europe, is, that it made gradual ap-
proaches by the way of the Mediterranean Sea, the Phoeni-
cians first carrying it to the islands there, from whence it
spread into Italy, Spain, France, and Portugal, and thence
north through France, Switzerland, England, &c. &c. ; from
all these countries we have received varieties of this species.
It lives to a great age, and forms wood capable of being ser-
viceable in the arts. The cultivation of the grape, in its
northern extent, is not confined to a certain parallel of lati-
tude. It has been observed in Europe, that, as you go east,

» HISTORY OF THE GRAPE VINE.

the cultivation of this plant extends to the north. Arthur
Young says, that, in France, the difference is 2° of heat in
the same parallel. In the United States of America, the
difference of climate is also found, but operating in a reversed
manner. In the same latitude, as we go west, is found a
milder climate, particularly after passing the Alleghanies,
and, on the Pacific, it is yet more mild. At Fort Vancouver,
which is five degrees north of New York, the temperature is
so mild that, in whiter, the mercury falls but a few times be-
low freezing.

" Grape Vine. Vitis.

" The generic name is derived from vincire, to bind. Ev-
ery part of the Scriptures mentions the \ine as being held in
the highest estimation. Noah planted vineyards and made
wine. They are mentioned among the blessings of the prom-
ised land, ' a land of wheat, and barley, and vines,' etc.

" At what exact period the vine Avas first cultivated in
England, is uncertain ; but we conclude it was as early as
about the tenth year, A. D., as, at that time, the Romans
had possession of a great part of this island, and had intro-
duced the luxuries of Italy Avherever they settled. Many
authors are of opinion that it was not introduced into this
country until about the year 280.

" That we are indebted to the Romans for the first intro-
duction of the vine is generally allowed, although it is pos-
sible it might have been introduced at a much earlier period
than we have stated, as the Phoenicians are said to have
planted the vine in the isles of the Mediterranean Sea, as
well as in several parts of ^Europe and Africa ; and as we
have accounts of their trading to Britain, for tin, they might
have planted it on the English coast also. But tliis must
remain a matter of conjecture any farther than as it confirms
the vine to have been originally brought from Palestine. In
the Book of Numbers, we find that the men, whom Moses had
sent to spy the land of Canaan, returned mth a bunch of
grapes which they bare between two, upon a staff.

HISTORY OF THE GRAPE VINE. 9

" The Damascus grapes, at tlie present time, are often
found to -weigh upwards of twentj-five pounds the bunch. In
the accounts of ^gidius Van Egmont, envoy from the States
to the King of Naples, and John Heyman, professor of the
oriental languages in the university of Leyden, who have
published their observations on the present state of Asia Mi-
nor, it is mentioned that, in the town called Sedonijah, which
is four hours' journey from Damascus, some of the grapes
were as large as pigeons' eggs, and of a very exquisite taste.
From these circumstances, we may fairly conclude that the
vine is a native of Syria.

" Although wine is not made in Egypt, vines are much
cultivated, and the grapes have a delicious perfume.

" Pliny concludes that the vine was very rare in Italy, in
the time of Numa, and, to encourage the pruning of vines,
he prohibited the use of any Tvdnes, in sacrifices to the gods,
that were cut from vines which had not been pruned.

" It was not until about the year 270, that the vine was
planted in the northern parts of Gaul, and about the rivers
Rhine, Maine, and Moselle, and in Himgary.

" The various wines made from the grape are very numer-
ous. Pliny says, in his day there were eighty kinds of the
best.

" The island of Madeira was planted with the vme, from
cuttings brought from Cyprus, in the year 1420, when the
island was first discovered. The Rhenish vine has also been
planted there.

" The Cape of Good Hope has been planted Avith vines
from the Rhine, Persia, and other countries.

" The juice of the ripe grape (says Dr. Darwin) is a nu-
tritive and agreeable food, consisting chiefly of sugar and
mucilage. The chemical process of fermentation converts
the sugar into spirit ; converts food into poison.

" It has been observed, that all the vineyards in Germany,
beyond the 51st degree of latitude, are duljious." — Pldlli/ps's
Companion to the Orchard. London., 7iew ed. 1831.
2

10 HISTOEY OF THE GRAPE VINE.

" Plinj states that the vines in Italy would climb to the
very top and even out-top the highest poplars ; on which ac-
count the grape-gatherers, in time of vintage, put a clause in
the covenant of their bargains when they were hired, that,
in case their foot should slip and their necks be broken, their
masters should give orders for their funeral fire and tomb at
their own expense.

" Ancient naturalists and modern travellers agree in their
accounts of the long life and immense size to which the vine
attains in its wild state. Statues have been carved from its
wood, pillars have been made from it, and the large doors of
the cathedral of Ravenna are also made from this wood.
Large tables have been made of a single plank. Pliny gives
an account of a vine six hundred years old." — Chaptal,
p. 142.

" Miller says, of the vines in Italy, that, in some parts of
that country, a vine is considered young at one hundred
years, and that there are plants in existence which have
been cultivated three hundred years." — Chaptal.

" The Burgundy wine has been celebrated for its superior
quality certainly as far back as the 13th century. The kings
of France have interested themselves in the planting of \anes
in their domains. There is proof that Charlemagne had at-
tached, to the palaces which he inhabited, vineyards, and the
necessary instruments for making wine ; and there you might
behold the sovereign enter upon the details of the manage-
ment Avith the overseer.

" The garden of the Louvre, as of the other royal houses,
has contained vines since the year 1160. Louis the young
allowed annually, from their produce, six hogsheads of wine
to the rector of St. Nicholas.

" Philippe Augustus, as shown by the account of the
revenues for the year 1200, reported by Bussel, possessed
vineyards in Bourges, Soisons, Compeigne, Laon, Beauvais,
Auxerne, Corbeil, Betise, Orleans, Moret, Poissi, Gien, Anet,
Charlevane, Verberries, Fontainebleau, Rurecour, Mili, and
several other parts of France." — Cliaptal.

HISTORY OF THE GRAPE VINE. 11

" The vine was introduced by the Phoenicians into cultiva-
tion in Europe by the way of the Mediterranean islands,
Italy, and Marseilles." — ChajJtal.

" From the remotest records of antiquity, the vine has been
celebrated as the type of plenty and the symbol of happiness.
The pages of Scripture abound with allusions to the fertility
of the vine, as emblematical of prosperity ; and it is de-
clared, in describing the peaceful and flourishing state of the
kingdom of Israel, duruag the reign of Solomon, that ' Judah
and Israel dwelt safely, every man under his vine and under
his fig tree.' It is supposed to have been introduced into
Britain at the commencement of the Christian era, and history
amply proves that, for a long series of ages, vineyards were
very common in the southern parts of the island, and that the
quantity of wine produced from them was so great as to be
considered one of the staple products of the land." — Clement
Hoare. London, 1837.

Konisburgh, in north latitude, nearly 55°, is considered the
limit at which the grape will ripen in Europe.

Humboldt has observed, that the best wines are produced
from vineyards situated in the interior, away from the sea-
board, and remarks, that the cause does not alone reside in
the lower summer temperature of the coasts, but attributes
the difference to the light, from a clearer state of the heavens.
He also says, " to have palatable wine, not only must the
mean annual temperature exceed 49° 55', but that the mean
winter cold must not fall quite to the freezing point, 33° 4',
and this must be followed by a mean summer heat of at least
64° 4'."

THE CULTURE OF THE GRAPE

SITUATION OF THE GRAPERY,

First in order, and of the utmost importance, is the
situation of the house. It must be so located, that stagnant
water will not remain on the border, or within reach of the
roots of the vine.

If you cannot avoid building the house where water is
found to stand two or three feet under the surface, then the
soil should be throAvn out, the whole length and breadth of
the border, eighteen inches deep, and the bottom paved with
stone or brick, so as effectually to prevent the roots penetra-
ting through it to the Avater. Make the border on this, as
directed hereafter ; this will raise the top of the soil eighteen
inches above the level of the adjoining surface.

ASPECT FOR THE GRAPERY.

The house should front the south ; a slight variation, pro-
vided it is to the east, so as to receive the morning sun, will
be no objection.*

In the Gardeners' Chronicle of 1847, page 734, is an ac-
count of some grapes exhibited at the Horticultural Show,

* Cultivators of the grape have usually advised this position for the front of the
house ; several persons, who have had practical experience, would prefer that it
should front south ten or fifteen degrees east, or even south-southeast.

" Every house for the purpose of forcing or growing fruit should stand on a foun-
dation naturally dry or effectually- drained. As to aspect, the standard principle is,
to set tlie front directly to the south." — Abercrombie.

14 THE CULTURE OF THE GRAPE.

" raised in the city of London, under a glass case, without
fire heat, in an aspect nearly northwest, and where they re-
ceived only about one hour's sun in the latter part, of the
day ; they were a small black kind, and well colored, a fact
corroborative of the opinion now entertained, that grapes
should be sheltered from the direct rays of the sun upon the
fruit."

Mr. Hovey, the Editor of the Magazine of Horticulture,
does not agree with me, in the opinion before expressed, rela-
tive to the aspect for the grapery. In a notice of the first
edition of this work, he says, " Not so, however, (all impor-
tant,) the direction, ' that the house should front the south,"
or ' a slight variation, provided it is to the east.' If forcing
was only to be the object, this would hold true ; but, for the
ordinary culture of the grape, either with or without heat, it
is by no means necessary. In our bright climate, any posi-
tion but a northern one will enable the cultivator to produce
the most delicious grapes." I have houses fronting northeast
and southwest, (of course, with such aspect, the houses are
glass on all sides,) east and west, southeast and northwest,
and the other intervening points of the compass. I have
carefully noted the effect of the different positions, and can, in
the strongest language, recommend the aspect of south, in-
clining a little to east, as the best. Southeast is the next
best ; and east-southeast is preferable to southwest. The
front of a house exposed to the west winds (which are our
coldest in winter and spring,) is liable, when such winds pre-
vail, to a very low temperature till the sun suddenly shines
upon it, and then comes a sudden and rapid accumulation of
heat, very prejudicial to the welfare of the vines. I do not
wish to be understood as saying that grapes cannot be grown
in any but just such a position ; I know that they can be ;
but the care requisite, and the chances of failure, are greater
in ratio as the house in its aspect deviates from the best posi-
tion. These remarks apply particularly to the northern
states ; in the middle and southern, it may be advantageous

THE CULTURE OF THE GRAPE. 15

to avoid the great heat of the sun, if it is intended to grow
grapes under glass, and that in such a position the best aspect
for the front of the graperj may be west-northwest.

THE HOUSE.

The common lean-to house is the best for forcing ; from
thirteen to fifteen feet high on the back, four feet on the
front, and twelve feet wide on the inside, are suitable propor-
tions ; the length of it can be as desired, from twenty to one
hvindred feet, or more.

The front of the house should be framed, the sills standing
on, and secured to, stone, or locust posts, set four or five feet
under ground, and eight feet apart, thus giving the roots
freedom to roam at their pleasure. The floor of the house
should be on a level with the surface of the border. The
back wall may be either of brick or wood. If the house is to
be used for forcing fruit, it should have a double wall on the
back. A span-roofed house is the best for a cold grapery.*
It should be, above the sills, on all sides of glass, and of the
following dimensions : — twenty feet wide, and of any length
desired ; the upright sides above the sills, six feet high ; the

* " In a span-roofed house sixty feet long, the south side glazed, the north, wood
and asphalte, vines will not do well under the latter. Better glaze the north span ;
but, depend upon it, you would do better still were you to add another sixty feet to
the length, and so form one hundred and twenty feet of roof facing the south, instead
of employing the same quantity of glass for a house half the length with a double
aspect ; and the more especially, if it is intended for early forcing." — Gardeners^
Chronicle, p. 696, Oct. 1846.

A house of this construction is not suitable for forcing grapes, it being all of glass,
and consecjuently so open to the admittance of air in very cold, windy weather, that
it is very difficult to avoid such extremes of temperature as will be injurious to vines.
If peaches or cherries are to be forced, such a house is desirable, and, for many
kinds of pot plants, no better can be had. With respect to the correctness of the
opinion expressed above, that it is better to build a house of double the length, with
the same quantity of glass, it depends upon what uses the house is to be put to. As
a cold grapery, and as a house where the vines are aided by artificial heat, (but not
forced,) it is superior in its arrangements to the lean-to house, and, under the same
circumstances, will perfect its crop ten or fifteen days sooner, and will yield a larger
amoimt of fruit on a given space. It is more liable to damage from hail and frost.
(See description of one of my span-roofed houses.)

16 THE CULTURE OF THE GRAPE.

rafters should be twelve feet long ; this will make the height
of the house, at the ridge-pole, or centre, on the inside, four-
teen feet. The sills must be secured to stone, or locust posts,
placed eight feet apart, and sufficiently deep in the soil to be
free from danger of being thrown by the frost. Place the
house fronting south-southeast. You may plant three sets of
vines, — one in the centre, and one on each side. Upon a
house of this description, the sun's rays will rest from morn-
ing until evening, and the crop will come rapidly to maturity.
At the time of writing the above, I had a span grapery
twenty-two feet wide on the inside, (see view of this house,)
which had four sets of vines planted in it ; at that time, it
was a matter of doubt with me whether or not the vines were
too much crowded ; since then, they have matured a fine crop
of grapes, and the fruit on the two inside sets of vines was
fully equal in quality and quantity to those where the roots
were in the open border, and had more room to ramble and
extend themselves. The present summer, these inside vines
have upon them a very heavy crop ; each vine having shown
from fifty to one hundred large and handsome bunches.
They will not be allowed to mature more than from six
bunches for the Syrian, up to twenty for the Hamburgh,
being only in the fourth season. When the vines are fully
established, the grapes will hang from the sill to the ridge-
pole, and present a beautiful appearance. If there is ample
room, I would substitute this house for the one twenty feet
wide, and with only three sets of vines.

GLASS HOUSES — HOW CONSTRUCTED.

Glass houses, for horticultural purposes, may be constructed
in a great variety of forms, to suit the particular circumstances
of the place, or ground where it is to be located.

It is important to have as Httle obstruction to the admission
of light, and as little solid wood work, as is consistent with a
proper degree of strength in the frame and sashes which are

THE CULTURE OF THE GRAPE. 17

to support the glass, as possible. It is also important, in
frigid climates, to guard against the admission of cold, or the
escape of heat ; consequently, the ends and the back, or the
north side of the house, are usually built of wood, stone, or
brick. Oiled paper and cloth, and other preparations on
cloth, have been used for covering the roof, but with no good
result ; glass is the only article that can be used to advantage.
To admit air, which is essential to the flavor of the fruit, and
the well-being of the plant, the front lights, or windows, as
also the upper part of the roof-sashes, are made to open out,
or to run on rollers.

The curvilinear roof is approved by many. The following
description of some houses of my own, wdiich answer the pur-
pose for which they were constructed perfectly well, and the
manner of building them, together with the cost, accompanied
with a view of these, is deemed sufficient for this treatise.

The account of the cost of two houses, built by other gen-
tlemen, that are so very unlike mine in their dimensions, has
been added, as they may be the means of affording the infor-
mation wanted, in some instances.

The following is a description of the plan and the manner of
building of the span-roofed grapery, which is represented in the
drawing as in full fruit, in September.* This is not heated by
artificial means, and is what is usually called a cold house.

After the border was prepared, the stone posts were placed
upright, the bottoms of them being three to four feet deep in
the soil, and eight feet apart. Holes are drilled about one
and a half inches in the sides of these stones, to which the
sills are secured by pieces of iron, with the head flattened so
as to be nailed to the timber, and the end bent to hook into
the hole ; the posts should not be less than six inches square.
(Wooden posts, or brick piers, may be substituted for the
stone ; the former will soon decay, and, if tlie latter are used,

* See frontispiece. The view was taken from llie northwest door, and just within
the grapery, as the object was simply to give an idea of tlie house, and the arrange-
ment of the vines. No attention was paid to the proportions.

18 THE CULTURE OF THE GRAPE.

they should be eight by twelve inches ; the stones are best.)
The dimensions of this house are as follows : twentj-two feet
wide ; fourteen and one half feet high, on the inside, at the
ridge-pole ; and a little short of eighty feet in length. On
the posts arc placed the sills, (as above described,) which are
six or eight inches above the top of the ground ; to the sill is
nailed, covering about two inches of it and going down two
inches into the earth, thick plank, finished with a bevel, like a
water table. This, from the top of the sill to the earth,
makes a solid Avork of at least twelve inches, which is nec-
essary, as glass so near the earth would be very liable to be
broken, and would also be covered with the soil spattered up
by the rain. In winter, it will be prudent to tack or other-
wise secure above this, boards, one foot in Avidth, to prevent
the breakage of the glass from the ice and snow falling from
the roof.

The sills are of timber six inches square. All the meas-
urements are after the work is finished.

The timber Avhich forms the support for the rafters, and is
immediately over the sill, and called the plate, is five inches
thick by six inches wide. The studs, or upright pieces, which
support this plate, are of plank two inches thick by six inches
wide, and are mortised into the sill and plate, and secured by
wooden pins. The sill and plate are carried round the four
sides of the house on a level, and are secured together ;
this makes the frame, thus far, very firm, and prevents the
two ends from pressing in or out from any cause. Before the
roof was put on, the plate was strengthened and braced, and
kept in place by iron rods one inch thick and about fifteen
feet apart, which are run through it and fastened by nuts,
and crossing the house.

A cleat, five eighths of an inch in thickness and one inch
wide, was nailed on the sill, and plate, and studs, to form a
rabbet for the sashes ; these are placed in, from the outer
side, so that the sashes, when closed, are on the same line
with the outside of the studs. The corner posts are six inches

THE CULTURE OF THE GRAPE, 19

square. The height of the studs, between the sill and the
plate, is six feet one inch. (They must be made longer, to
allow for the part used in the mortise.) The upright sashes
are three feet ten inches wide, and six feet one inch long, and
glazed with six by eight glass. The stiles, or side-pieces of
the sashes, are two and one fourth inches wide, and one and
three eighths inches thick, and the rails, or top and bottom
pieces, are two and three fourths wide ; the inside pieces, of
which there are four, are one and three eighths inches Avide,
and seven eighths of an inch thick ; they are rabbeted to
take the glass ; they go from top to bottom. There are no
cross-pieces used for glazing, but this is begun at the bottom
of the sash, and the next glass lapped on the first about one
fourth of an inch, (not any more, as it is more likely to
break,) and so on, one above the other ; all the sashes are
glazed in this manner ; there are five rows of glass to a sash.
The sashes are strengthened in the middle by a piece of iron,
one inch wide and one fourth of an inch thick, which is cut
in even with the surface of the sash, on the inside, and se-
cured with a screw in each stile and inside piece which sup-
ports the glass. These sashes are hung on hinges at the top,
and open out, and are fastened on the inside with pieces of
iron one fourth of an inch thick and one inch wide. This is
about fourteen inches long, and it is secured to the rail of the
sash by a staple ; and, to hold the sash closed or open at any
desired distance from two to ten inches, another staple is
driven into the sill ; the iron plate has holes drilled in it, at
distances of two inches from the one that is made to secure
the sash, when shut, that it can be kept open to allow the air
to enter the house as wanted, in greater or smaller quantity ;
an iron pin secures this plate to the staple. On the ends,
the lower sashes are made like the side ones, but they are all
stationary. (In this house, only every other one of the
sashes are made to open ; they can all be so, if desired.)
The sashes above the plate are made to fit the inclination of
the roof.

20 THE CULTURE OF THE GRAPE.

The roof is formed by rafters made of plank ; they are
about thirteen feet long, two inches thick, and nine inches
wide. A strip of wood, the length of the lower sash, is nailed
to the rafter to support this on the roof. Another piece is
nailed on the upper part to support the other sash ; this must
be put on in a line with the lip on the lower sash to allow the
upper to run over the under sash ; this lip is four eighths of
an inch thick. On the top of the lower sash is a piece of hard
pine for the rollers of the upper to run over, of which rollers
there are two on each side of the upper sash ; they are of
cast iron, secured to an iron plate, and screwed on the under
part of the stile. The roof-sashes are not of the same length,
the top ones being made shorter than the lower to run up and
down more easily, the difference being about two feet.

The bottom rail of the lower sash of the roof is four and
one half inches wide ; the top rail is two and three fourths
inches ; the stile is two and one fourth inches wide, and one
and three eighths thick ; this is nailed at the bottom to the
plate, and on the side to the rafters.

In the upper sash, the stiles are the same as in the under,
and the rails are both alike,— two and three fourths inches
wide ; the inside pieces in both sashes are of the same dimen-
sions as the upright ones, and, in all, are bevelled off, instead
of a moulding, to about three eighths of an inch in the centre.
Both sashes are strengthened with iron rods, let in even with
the surface of the under part of the wood work, and screwed
to each stile and inside piece, as are the upright ones ; the
glass is glazed in the same Avay.

The centre, or ridge-piece, to which the rafters are let hi
and secured, is a plank two inches thick and ten inches wide ;
the groove for each rafter to rest in is about three eighths of
an inch deep ; they are fastened together by nails ; between
the rafters, for the sash to rest on, is a piece of plank. As
the means of lowering or shutting the upper light, or sash, a
staple is placed in the ridge-piece, to which is fastened the
end of a hne, that is then led through a side pulley on the

THE CULTURE OF THE GRAPE. 21

sasli, and thence through a standing pulley on the ridge-pole
to the floor, where it is secured. (Or, what is better, have a
weight of six, eight, or ten pounds attached, as may be nec-
essary.) The pulleys are of iron, and screwed on to the wood.
The finish of the ridge-piece is with a capping of boards, that
are of a width to cover the upper part, or about an inch of
the sash. The wood work of the house is simply planed
smooth, and painted ; there are no beads or mouldings. On
the rafters, after the sashes are fitted in place, to make a
finish, are capping Ijoards of suitable width.

Two doors, two feet eight inches wide, are placed opposite
to each other at the ends ; they are of glass, and are made
like the upright sashes.

The above is a description of the manner of building the
ends and one side of the grapery ; the other half is made, in
every respect, in the same way.

The expense of building this house, including the prepara-
tion of the border, which is fifty feet wide, and the vines,
some of which, being rare, cost high, was about $1,000.

The following is a description of the manner of constructing
a lean-to house "with a room extending the whole length of it
on the back, or north side, to be used for the furnace, or other
purposes. (See cut.)

The sill should be set on posts of stone, (both of which
must be six inches square,) and to extend around on all sides
of the house alike ; the posts should be three or four feet in
the earth, and eight feet apart, and the tops of them eight to
twelve inches above the surface, to keep the sill from rotting.
On this should be nailed a plank, extending into the soil an
inch or two. You. may make the width of this house twelve
or fourteen feet ; that is, the part of it which is to be covered
with glass, and the back room from four to seven feet, as may
be wanted. A partition which is to be made here will require
a sill and posts, in the same manner as the other parts of the
building.

The front plate should be four feet from the top of the

22

THE CULTORE OF THE GRAPE.

posts, and four inches tliick by six inches -wide ; the upright
sashes, two feet four inches high, and about three feet ten
inches wide, and one and one fourth inches thick, hung on
the top with hinges, and made to open out. The studs which
support the plate are to be of a length proportionate to the
sashes, and the wood work below them, and mortised in.
The whole finish of the front, and the make of the sashes,
and the manner of fastening them on the front and on the
roof, are to be the same as detailed for the span house ; the
roUers on the windows, and the irons to secure the front

Lean-to Grapery.

sashes, are made exactly in the same manner, and put on in
the same way. Under the front sashes, there must be about
eighteen inches of solid wood work joining on to the plank
which goes from the sill to the earth.

The rafters should be about seventeen feet long, and ten
inches deep by two inches thick, to be finished and let into
the ridge-pole, in the same way as in the span-roofed house.
The back of the house should be framed, boarded, shingled,
and plastered on the inside. The back roof, which is to de-
cline at a proper pitch, should be boarded, shingled, and i)las-

THE CULTURE OF THE GRAPE. 23

tered. Under the ridge-pole must be the studs to support this,
and these shoukl be twelve feet in the clear between the ridge-
pole and the sill, and here should be a dou])le partition of plas-
ter to separate the front of the house from the back. The
rafters and the ridge-pole must be finished -with a capping
board. There are to be two doors, one at each end, two feet
eight inches wide, of glass ; the ends are also best of glass,*
and the sashes should be permanently secured. Gutters may
be placed under the roof to lead the rainwater where desired.
Sohd brick work may be substituted for the support of the
sills, leaving spaces six inches s.^uare for the stems of the
vines to be brought through. The back wall may also be
built of brick or stone, but they would be more costly con-
structed in this way.

A house built, as above described, on stone posts, in the
plainest manner, but of good materials and workmanship, and
well painted, would cost about eight dollars per running foot.
The heating apparatus would be in addition ; also, the expense
of preparing the border, purchasing the vines, and the plant-
ing of them out. The cost of the border, and of the heating
apparatus, must vary according to the natural soil, and the
purposes to which the house is to be put. Making a border
twenty-five or thirty feet wide, and three feet deep, is an ex-
pensive work, and will vary from one to two dollars per foot.
The same remark will hold true with the heating of the
house ; a grapery forced in winter, (that is, in December,)
will, in a severely cold climate, require a very expensive ap-
paratus ; a furnace and flue, for forwarding and protecting
the vines in the spring or autumn, is a simple and cheap
aifair, and the cost w^ill vary, according to the amount of heat
required, from one dollar to three dollars per foot.

I think ten dollars the running foot is the lowest price at
which a plain grapery, with a simple furnace, can be built, with
vines planted, and all complete ; and this cost can be increased,

* Double \vindovvs, or shutters, should be used on the ends, if the house is for
forcing^.

24 THE CULTURE OF THE GRAPE.

according to the material used in the construction of the build-
ing, and the finish put upon it, to twenty dollars the foot.

The foUowino; is an account of the cost of a house con-
structed on the most economical principle, furnished me by a
friend residing in a city adjoining Boston : —

" I send you the account of the cost of my grapery, Avhlch
is thirty-two feet in length, twelve feet in width, and thirteen
feet high on the back, and three feet on the front ; and this
front is wood work, supported by wooden posts.

" Cost of sashes, $25 00

" " glass, 14 00

" " glazing, 21 00

" " frame, painting, &c., ... 75 00

" " flue, 50 00

" " border, 40 00

Whole cost, $225 00

•' My grapery is placed against the back part of my house,
which w^ould make some difference in the expense. I have
not included the vines, nor the wires for the vines to be
trained to."

It will be noticed, that the cost of the back of the house is
saved in this instance. This would vary according to the
finish and kind of back used ; if of the cheapest kind, wood
and shingles, and plastered on the inside, with a small furnace
room, it might be built for seventy-five dollars ; but, if a room
for the furnace and for the coal was made running the whole
length of the grapery, which would be proper in a cold cli-
mate, if the house was to be used for forcing, the expense
would be considerably greater.

The cost of a house of this kind, with the back wall, would
not be less than ten dollars the running foot, and this would
include every thing, the vines of common kinds, and the wires
or rods for the trellis.

The price of labor, in different places, would cause some
variation in this sum, and a more extensive furnace room or

THE CULTURE OF THE GRAPE. 25

building on the rear -would add from one to two dollars per
foot to the cost, accordhig to the kind of room or wall con-
structed.

The following is an account of the cost of a small graperj,
on all sides of glass, with a brick foundation, furnished me by
a gentleman of Salem : —

" All the space which could be spared for the purpose was
seventeen square feet. The house is seventeen feet in length
bj nine feet in width. The brick foundation is eight inches
thick, and two feet high, (with four hanging windows in front,
of three panes each, seven by nine glass,) on which is placed
a sill six inches deep. There are five rafters, with a corre-
sponding number of posts on the back of the house, framed
into a plate at the top. The inclined sashes are permanent ;
the angle of inclination is fifty degrees. The vertical sashes
on the back side are nine feet in length. The ventilation is
from the back, the ends, and the front.

" The border is eight feet wide, well elevated, fifteen inches
deep, exclusive of a substratum of bones, nine inches deep.

" There are five front vines, which are planted on the out-
side ; four back vines in the alternate spaces, and one vine at
each end, are planted on the inside. The entrance is at the
end of the house by a porch projecting three feet, and con-
taining an inner lattice door for ventilation.

" The house would be more airy, and better in every
respect, if twelve feet in width. The border also, if possible,
should have been twelve or fifteen feet wide, which would
obviate the necessity of an annual manuring with guano, in
order to carry oflf the crop well.

" One hundred and twenty-five pounds of well-ripened
gi'apes can be safely calculated upon from such a house as
the above, as a permanent annual crop ; say five front vines
at fifteen pounds each, seven back and end vines at seven
pounds each. With a wider border, the front vines would
ripen equally well twenty pounds each.

" Cost of the whole, including vines, preparation of border,
4

26 THE CULTURE OF THE GRAPE.

and all expenses, two hundred and seventy-five dollars ; or,
about sixteen dollars the running foot. The grapery is not
heated by artificial meaiis.

" This house is built on a brick foundation, and the finish is
of the most complete kind ; fifty or seventy-five dollars might
have been saved, if desired, in the labor bestowed on the
wood work."

FURNACE FOR HEATING THE GRAPERY.

In remarks on forcing, it has been intimated that the sim-
ple furnace and flue are, at all times, a valuable aid in the
grapery. They are of easy construction, and may be made
of these dimensions, and after this plan.

The furnace should be sunk in the earth so that the top of
it may not be over ten or twelve inches above the floor of the
house. It should be so placed, that the whole of the heat
may be given out in the grapery, the door and end being in
the furnace-room, so that the smoke and dust from the flues
may not injure the foliage of the vines. The pit for the fur-
nace should be about four feet wide, and three or four feet
deep, and of convenient length for working the fire. The
furnace should be two feet or two feet six inches wide, and
about three feet in length. The ground should be paved with
stone or brick for the foundation ; on this build the furnace,
leaving ten inches in height in the centre, and of the length
and width of the grate for the ash-hole. (See end view of a
greenhouse furnace.) Now set the grate, which will require
about two and a half inches of space ; build up the brick
work, leaving a space for the fire of about twelve or thirteen
inches high by ten or twelve inches wide, and two feet four
inches deep on the inside. The door should be of cast iron,
and on a cast iron frame, which should be set in the masonry
in building. The grate endures the heat from the anthracite
coal better if cast in separate pieces, half an inch thick,
and two and a half inches deep, with two spaces of about

THE CULTURE OF THE GRAPE. 27

an inch in length, at proper distances from the ends, where
the thickness is three fourths of an inch, the ends, also, being
of this size. The sides of the fireplace must be built of fire
brick ; the top must be covered, also, with tile, or brick of
this material, if coal is to be used. The tile on the top should
be covered with one or more courses of brick. My furnaces
have five or six, to retain and prevent too great escape of the
heat. In the cut, the top of the furnace is represented as
arched ; this is not necessary, but it may slope from the front
to the back, where it enters the flue, three or four inches,
with benefit to the draft. At the further end of the furnace,
the flue should commence, and should have a rising of cer-
tainly two to three feet from the grate, to insure a good draft ;
the flue should run to the front of the house, and thence along
this, at the distance of twelve inches from the wall. This
flue should be of brick, carefully made, to prevent the escape
of smoke or gas ; it may be eight to ten inches square on the
outside, or it may be fourteen inches wide, and eight inches
deep, and covered with tiles ; either answers perfectly well.
If the house is a very small one, — less than twenty feet, — the
flue may return on the back of the house, and the smoke be
carried ofi" by the chimney near the furnace. If the house is
over twenty feet in length, the better way will be to continue
it around the end to the back Avail, and up by a chimney out
of the roof, as represented in the cut of the lean-to house.
The flue, for the first twelve feet after leaving the furnace,
should be built on two or three courses of brick, (or a stone
foundation may be substituted,) from thence to the chinmey
either on plank, (which is preferable on account of dryness,)
or on bricks laid one to two inches apart ; one course of brick
is suSicient for the floor of the flue. I usually have the first
few feet of the sides of the flue built with the bricks laid flat,
and, after this, on their sides, as represented in the lean-to
house.

28 THE CULTURE OF THE GRAPE.

HEATING APPARATUS FOR CIRCULATING WATER ON THE
LEVEL PRINCIPLE.

When the house is to be heated with hot water, (which I
prefer when a great and steady heat is required through the
whole winter,) the furnace and flue should he built and ar-
ranged in the same way as detailed in the preceding article ;
but, instead of covering the furnace with tile and brick, the
boiler may be used. This may be of cast iron, or of sheet
copper, and of proper size for the furnace. It is necessary
to have fifteen or eighteen inches depth to this, that ample
space may be allowed for the pipes, one above the other, on
the side. The lower one should enter as near the bottom as
possible, and the upper one as near the top. The principle
upon which the water acts is this, that hot water is lighter
than cold ; consequently, when this becomes heated by the
fire, it rises to the top and thence to the pipe ; the cold water
in the lower pipe comes in to fill the space of that heated,
and the circulation commences, and is more rapid when the
boiler contains but a small quantity of water, provided the
pipes are always full, which they must be. But it is essential
for a rapid circulation that ample distance be allowed between
the pipes, which may be from four to six inches in diameter ;
the lower one should be arranged first, and supported and
kept in place on a perfect level, by brick or stone. Above
this, should be the upper and warmest one, properly levelled
and arranged. You may place the pipes on either side of the
furnace, but the side next the front of the house is usually the
one considered best ; I would recommend four to six inches for
the space between them. I have in my houses, at the extreme
end, a tank containing thirty gallons or more of water, to which
the pipes are attached, in the same manner as to the boiler ;
but this is not necessary, though preferable. The pipes may
connect at the end by an elbow, and they work equally well ;
but a tank at this place with a quantity of water, which be-
comes heated, is of service, as this is the coldest part of the

THE CULTURE OF THE GRAPE. 29

house. An opening must be provided on the top of the boiler,
or tank, to fill these with the water.

THE POLMAISE SYSTEM OF HEATING.

Much discussion has been held of late in England, relative
to this mode of heating green and other houses for horticul-
tural purposes, and some curiosity has been excited in this
comitrj as to Avhat the system is. The principle is similar
to that upon which many of our churches and dwelling-houses
have, for many years, been warmed. It is the same with air
as with water, — the heated becomes the lighter and ascends ;
consequently the cold or heavier descends, and fills the place
vacated.

In the view of the furnace which is given,* the Polmaise
system is attached, the arrows showing the current of heated
air over the furnace, and the bending one the rushing in of
the cold air to fill the space, and thus the circulation is kept
up while the heat is in the furnace. The end view shows the
hot-air chamber over the furnace ; the two dotted places in
this are the openings for the cold air.

The side view shows also the smoke-flue and the finish of
the furnace, with a dead air chamber to receive any ashes
that may pass from this and prevent their entering the flue.
One opening in the covering of the Polmaise, for the escape of
the heated air, is shown, and this covering may be continued
as desired, and the heat led by brick, or copper, or other
pipes to any spot desired. In the hot-air chamber may be
placed pans to contain water, that the heated air may have
the required moisture ; these can be regulated at pleasure,
having more or less, or none at all, as the state of the house
requires. For instance, in the early stages of forcing, you
would require all the moisture that could be obtained in this
way. If, with such an apparatus, a fire was made to preserve
the fruit from frost or other causes after it was ripe, probably
no moisture at all would be wanted.

* This is copied from the Gardeners' Chronicle, with some slight alterations.

THE CULTURE OF THE GRAPE.

B

THE CULTURE OP THE GRAPE, 31

POLMAISE SYSTEM ATTACHED TO A FURNACE ALREADY
CONSTRUCTED.

I have had attached to a furnace already constructed, (and
that has been some time in use,) of dimensions similar to the
one described, a system of circulation of the air which has
proved very successful. It is very simple. The furnace has
been enclosed, on the three sides within the house, with brick
work, leaving two or three inches of space only for the hot-
air chamber on all sides, and this brick enclosure is continued
along the sides of the flue, (where the heat is great,) for
about ten feet. The whole of this brick work is then covered
with stones, placed two inches above the furnace, and the
heat is led into any part of the house by a brick flue, covered
on the top with stones and closed at the ends, with two open-
ings near the extremity for the hot air to flow out on each
side. An opening is left, about three inches square, on the
level of the floor on each side in the brick work that sur-
rounds the furnace, close to the back wall of the house, to
admit the cold air, which commences to rush in as soon as the
furnace and flue become warmed ; and this circulation con-
tinues for hours after the fire has burnt out, the brick work
retaining the heat a great length of time. The cost of this
apparatus was about twenty-five dollars additional.

PREPARATION OF THE BORDER,

The border should be twenty feet wide, for each set of
vines, — if thirty feet, the better, — and two and a half or three
feet deep ; if you have but little room, you can manage to
grow very fair grapes with twelve feet of border ; but, in this
case, you must not plant the vines so close together,* The
following course is recommended in preparing the border : —

If the soil is a good loam, begin at one end and trench it ;
mark off" ten feet the entire width ; throw out the soil two

* See Plantinsr the Vines.

32 THE CULTURE OF THE GRAPE.

feet deep ; if bones, or tlie carcasses of animals can be had,
cover the bottom well with them ; if these are not readily
procured, slaughter-house manure may be substituted ;* mark
off ten feet more of the border, and cover this manure with
part of the soil from it ; upon this, put an inch or two of
oyster shells, or old lime rubbish, mixed with broken bricks ;
over this, put some soil from the border ; then a good cover-
ing of cow manure ; upon this, a slight covering of loam
again, followed with a good portion of oyster shells, or the
substitute ; and over this, a thick covering of stable manure,
well rotted ; finish with a covering of the loam.f The Avhole
length is to be made m this manner, in alternate spaces of ten
feet each trenching. After it is finished, the border should
be three feet six inches deep ; it will settle to less than three
feet in a few months ; any soil left, after it is finished, can be
carried off. J

* See Manures.

t Drain for the Border. — If drains are necessary, they should be made after this
plan : the main one to be of brick, extending the whole length of, and on the outside
of the border, the bottom of this being covered with stones not less than one foot
deep. On these, every six feet, should be smaller drains of brick, tile, or stone,
leading to tlie main one, and this can be carried to any convenient point. I have
never found it necessary to form these under any border, stones at the bottom an-
swering every purpose. Verj' few situations can require them in this countrj'.

Dr. Lindley is of opinion, that, in the draining of the border, the improvement is
more by the admission of air and heat than by the removal of water. — Gardeners'
Chronicle, 1847, p. 651.

X The above is the method by which I have twelve thousand square feet of border
prepared.

After throwing out the soil, the materials are placed in the border, and following
each other in these proportions : First, nine inches of the strong slaughter-house ma-
nure, (or the carcasses of animals, or bones, etc..) four inches of soil, two inches of
shells, four inches of soil, six inches of cow manure, four inches of soil, three inches
of shells, four or five inches of stable manure, and six inches of soil.

These articles were thrown as roughly as possible into place, and not levelled ;
the first manure, for instance, in some places, would be only six inches deep, and in
others, ten or twelve, or more, just as it would happen to fall from the shovel, the
above measurements being near what they would have been, if on a level. Avoid-
ing, as much as possible, the forming of layers, which, at first sight, would seem to
be the case, but the juices of the strong manures would be all imbibed by the soil
placed amongst them, and rendered rich accordingly.

In the strong manure, at the bottom of the border, no care was taken to have tiie

THE CULTURE OF THE GRAPE. 66

The proportions recommended for this border, are one half
loam, one fourth hones, or other strong manure, one eighth
oyster shells, or lime and brick rubbish, and one eighth rotten
stable manure.

Before planting the vines, the border should be spaded
over, to mix well the top substances, being careful not to dis-
turb the strong manures at bottom, as these substances, when
decomposing, would destroy any of the roots of the vine with
which they came in contact.

Should the soil be poor, decrease the proportion used in
preparing the border, and, in the same ratio, increase the ma-
nures, or substitute the top soil of a loamy pasture.

If the soil is very poor, or unsuitable for the purpose, so as
to require to be removed entirely, then a compost, prepared
thus, is recommended : — one half to be the top soil of an old
pasture ; one quarter to be bones, or some other strong ma-
same material throughout ; but, as they could be procured, they were placed in posi-
tion, as fresh as possible, (before they became offensive.) If the carcass of an animal
was had, it was simply quartered, and laid in and covered with the soil. If the en-
tire skeleton of the horse was had, (of which there are, iu this border, at least fort}',)
it was similarly placed, as also die slaughter-house manure ; but when, as was the
case in some parts, bones were used which had been boiled, the floor of the border
was covered with these from two to four inches deep, and the freshest cow manure
which could be had was placed to the depth of from two to four inches upon them,
and this again was covered with a like quantitj' of bones, which were stuck into the
manure in every direction, care being had that they should not lie flat on its surface ;
the object in view, being to have as rich a material in this case, as when the other
manures were employed. Sometimes, old mortar and brickbats were mixed with
the shells, and used in connection with them.

In preparing this border, there was found a diflercnce in the natural soil, part of il
being a very rich yellow loam, several feet deep, and part of it a gravelly or slaty
soil, not more than two feet deep, upon a bottom of rotten rock. The rich soil did
not require as much manure as the thin, and received less, but more shells, and old
mortar, and bricks ; and the thin slaty soil received more than the above proportions
of manures, and less of the shells, etc. This border is on a hill-side, and these arc
the extremes of soils at the top and bottom. Thus situated, there was no occasion
for rocks, or any kind of drainage at the bottom of the border, and, consequently,
none was used. In a border since made, to the above ingredients I have added a
good proportion of charcoal screenings, and, when they can be had convenicnth ,
they should alwa3's form a part of the compost, as being valuable, tending to kecj)
the soil porous and light, and, also, as affording moisture in seasons of drought, and
as absorbents of ammonia from the atmosphere.

34 THE CULTURE OF THE GRAPE.

nure ; one eighth oyster shells, or lime and brick rubbish ;
one eighth rotten manure ; these articles thrown together in
a heap, and so to remain until decomposed and amalgamated,
when they should be placed in the border, and thrown loosely
together.

It is unnecessary to attempt to give rules for every kind of
soil. One must use his own judgment, and make his border
to consist, as near as can be, of the above ingredients. He
must bear in mind that, if his soil is a stiff, clayey loam, he
must add freely of such materials as will lighten and give
permeability to it. If the soil is light, sandy, or gravelly,
with the manure should be added a proportion of clay or of
clayey loam. The rich alluvion soil, abounding in our West-
em and South Western States, will not require any of these
strong manures. If any thing is requisite to improve them,
it must be shells, charcoal, leaves, small stones, or gravel, —
such materials as will loosen the soil.

If a compost is to be prepared, as is usually recommended
by European writers on the cultivation of the grape, by taking
the top soil of an old pasture, &c., and throwing them into a
heap untU decomposed, two or three years are required before
the border is in readiness for the vines ; whereas, by the plan
which I have adopted, the vines may be planted immediately,
making due allowance in the placing of the vine for its set-
tling, wliich will be in proportion to the freshness of the ma-
nures, or the carcasses of animals that enter into its compost,
which, in dissolving, diminish greatly, and this in ratio to the
flesh upon them ; the large bones will change but little for
many years. What is wanted in a grape border, is a rich,
permeable soil, enduring in its nature, in which the roots can
ramble and spread freely. Too much water will injure the
fruit ; a deficiency of moisture will prevent its swelling off
properly.

The following account of Soils and Manures, as recom-
mended by several eminent cultivators, is annexed : —

THE CULTURE OF THE GRAPE. 35

SpeecUy recommends " the soil to be one fourth part of
garden mould, a strong loam ; one fourth, of the swarth or
turf from a pasture where the soil is a sandy loam ; one
fourth, of the sweepings and scrapings of pavements and hard
roads ; one eighth, of rotten cow and stable-yard dung mixed ;
and one eighth, of vegetable mould from reduced and decayed
oak leaves. The swarth should be laid on a heap, till the
grass roots are in a state of decay, and then turned over and
broken with a spade ; let it then be put to the other materials
and the whole worked together, till the separate parts become
uniformly mixed.

" A garden, and consequently the hothouse, is sometimes
so happily situated in regard to soil that it seems, by nature,
adapted to the growth of the vine. The soil in which I have
known the vine to prosper in a superlative degree, without
artificial aid, was a kind of rich, sandy loam, intermixed with
thin beds of materials, like jointed slate or stones, and so very
soft in its nature as almost to be capable of being crumbled
between the fingers. The following extract from Virgil, on
this topic, will be deemed neither inapplicable nor disagreea-
ble to the candid reader : —

' But where the soil, with fat'ning moisture fill'd,
Is clothed with grass, and fruitful to be till'd ;
Such as in cheerful vales we view from high,
Which dripping rocks with rolling streams supply,
And feed with ouze ; where rising hillocks run
In length, and open to the southern sun ;
Where fern succeeds, ungrateful to the plough.
That gentle ground to generous grapes allow.'

" As the vegetable mould from decayed leaves cannot al-
ways be obtained, by reason that the leaves require to lie two
years before they become sufficiently putrid and reduced, it
may be necessary to substitute some other ingredient in lieu
of this part of the compost. Rotten wood reduced to a fine
mould ; the scrapings of the ground in old woods, where the
trees grow thick together ; mould out of hollow trees, and
sawdust reduced to a fine mould, provided it be not from

36 THE CULTURE OF THE GRAPE.

wood of a resinous kind, are, in part, of a similar nature with
vegetable mould from decayed leaves, but are neither so rich
nor powerful. It is very probable that there are various
other kinds of manure, that may be introduced into a com-
post suitable for the vine with as much effect as the former ;
as blood, the offal of animals or shambles, horn shavings, old
rags, hair, shavings of leather, and bone dust. This last is
exceedingly proper, as, at the same time that it gives a light-
ness to the soil, it contributes to its fertility. I may also add
to the former the dung of deer and sheep, as, likew^ise, (pou-
drette) night soil. But please to observe, that many, if not
all, of the above-recited manures will require time to meliorate,
before they can be introduced and incorporated with the other
part of the compost. The dust, or dirt, from roads consists
principally of the following particulars : first, the soil of the
vicinity ; secondly, the dung and urine of horses, and other
animals ; and thirdly, the materials of the road itself, when
pulverized.

" After having specified manures known to be friendly to
the vine, it may not be improper to name some that seem
hurtful to it. Soot, wood ashes, pigeon and hen dung, would
all, I think, be too hot for the roots of the vine. These are
manures that come immediately into action, and are more
properly calculated for top dressing. Pond mud and moor
earth would probably be too cold, and the latter might canker
the roots of the vine, and therefore, on that account, had
better be omitted.

" In the autumn, to prevent the roots of the vine from be-
ing injured by the frost, they should be mulched to the thick-
ness of three or four inches with strawy manure. A little
very rotten manure may be spread all over the border. This
is to be done the first season after planting.

" By the end of the second year after planting, the vines
will have extended their roots to almost every part of the bor-
der ; and as, at this tender age, the roots are very liable to
receive injury by severe frosts, I would advise the borders to

THE CULTURE OF THE GRAPE. 37

be covered the thickness of three or four mches with long,
dead, strawy dung. This is to be removed in the spring ; a
little of the very rotten may be permitted to remain, as this,
with the addition of a little rotten cow dung, should be worked
into the border every spring."

Extract by Speedily from Marshall's Travels, which he in-
troduces by saying that he hopes will prove acceptable, as the
kind of manure, and the best time of applying it, are of the
utmost importance : —

" My landlord told me, that he had an intimate acquaint-
ance, a vigneron, at Verzenay, who was reckoned one of the
most careful managers in all the country, and that he would
give me a letter to him, requesting him to give me all the in-
formation I desired. This I readily accepted, and proceeded
to Verzenay, where I inquired for the vigneron the landlord
at Chalons had wrote to. We walked directly into his vine-
yard, which was dunging, in trenches made for that purpose.
The season for this, most approved here, is directly after the
vintage, and to be finished before the winter sets in. It is all
carried in on the heads of women and children in baskets,
and they empty their baskets in trenches dug for that pur-
pose, which are doing at the same time, and others spread it
in the trenches, and cover it with mould immediately. Some-
times the trenches are made along the centre of the intervals,
at others, they are dug between the plants.

" The sort of dung they prefer most is cow dung, that is,
the cleanings of the cow-houses, which are well littered with
straw or stubble for that purpose ; horse dung is also used,
but only on stiff soils. They reckon that five to eight hun-
dred baskets are necessary for an acre of vines. The baskets,
I reckon, hold about half a bushel, and this manuring is re-
peated every four or five years. Making dung is so much
attended to throughout all the wine country, that every means
are used to increase the quantity. Much cattle are kept, es-
pecially cows, and housed as much as possible. These are
fed by every means that can be taken. Every weed, every

38 THE CULTURE OF THE GRAPE.

blade of grass that arises, is saved -with as much care as the
grapes, and given to the cows. Dung is, however, sometimes
laid on in JNIarch, but it is not thought so proper for that work
as autumn. Over-manuring is thought prejudicial. But this
depends on the soil ; for some lands are so deficient in natural
fertility, that, unless they are manured more than commonly,
they will not yield a crop ; they lay a thousand baskets, and
sometimes even twelve hundred on such."

Speedily says that the vine requires " a plentiful supply of
water during summer, particularly in a hot, dry season.

" ' It was planted in a good soil by great waters, that it
might bring forth branches, and that it might bear fruit, that
it might be a goodly vine.' — Ezekiel, xvii. 8.

" In hot countries, the vine is said to grow the most luxu-
riant in a situation which is near the water, but it is generally
allowed, that the flavor of the grape from vines in such a sit-
uation is much inferior to that of grapes growing in a dry soil.

" During winter, I have frequently Avatered the vine bor-
der with a thick, black liquor, the drainage of the dunghills ;
and, though this practice was intended solely to enrich the
soil, yet it is not improbable but this powerful liquor, by being
impregnated with saline particles, may communicate a warmth
to the roots of the vine during the winter, and thereby prove
serviceable in that respect also. However that may be, from
the uncommon vigor of the vines, I have been led into a be-
lief of the utility of this practice. But let me at the same
time observe, that I have always applied this powerful ma-
nure, (if I may so call it,) with great caution. I have found
the beginning of winter the most proper time for using this
kind of manure ; and then I only venture to give two or three
plentiful waterings, fearing that, if this were to be applied
either in the spring or the summer, or even in too great quan-
tities, it miglit tend, from its great power, to cause the leaves
of the vine to change from a green to a yellow hue. The
drainage of the dunghill is the very strength and power of
the dung ; for water, constantly filtering through stable yard

THE CULTURE OF THE GRAPE. 39

dung, certainlj robs it of the mucilage and saline particles
with which it greatly abounds, when newly made ; and espe-
cially such dung as has lain a considerable time in the stable,
and imbibed a large portion of the urine of the horses. The
saline particles are increased by the fermentation, therefore
the first extract obtained from the dung, after it has under-
gone its fermentation, may be justly considered as the essence
of the manure.

" Although soils of different qualities admit of improvement
by various modes of practice, yet, without the aid of manure,
the farmer would find his utmost exertions of but little value.
And though some have endeavored to prove that the earth,
when duly pulverized by the action of the plough, does not
require manure, (Mr, Tull, in his New Husbandry, tells us
that, where the ground is properly managed, manure is an
useless article : but his opinion is now generally and justly
exploded ;) yet experience tells us that it is the very life and
soul of husbandry ; and, when judiciously applied on almost
every kind of soil, its effects will seldom disappoint the ex-
pectation of the farmer."

By an experienced grape grower. — This person says the
border " should be from thirty to forty feet in width, and
should be formed of loamy soil, sharp sand, and at least a
fourth part of well rotted horse dung." — S. A. 31., Loudon's
Magazine, vol. 10th, p. 2G6.

By A. Forsyth. — " At the back wall of the grapery, the
soil is prepared to the depth of six feet ; and at the further
extremity of the border, (sixteen feet wide,) there are three
and a half feet of soil composed of equal parts of the follow-
ing soils : turfy loam, (the top spit of a very old undisturbed
piece of pasture, occupied as a rick yard,) two parts ; rotten
dung, one part ; lime rubbish, one part ; gritty mud, (the
same as road drift,) one part." — Loudon's Magazine, vol.
10th, p. 547.

By Jasper Wallace, gardener to William Forsyth, Esq., of
Gayton. — " The situation for the border, if not naturally dry.

40 THE CULTURE OF THE GRAPE.

must be made so bj draining. The best bottom, in my opin-
ion, is one formed of large fiat stones got from the top of a
lime rock, which is of a nature that would assist the growth
of the vines when they reached it. The border ought not to
be deeper than from two feet to three feet ; as, if it is more,
the roots of the vines will get away from the action of the
summer weather, and the good of the manure that may be
put on the surface. I would have the border formed of de-
composed turf and good black earth, with a sufiicient quantity
of decomposed cow dung, vegetable mould, and slaked lime,
well mixed by frequently turning it, and which should be al-
lowed to lie for two years, if convenient.

" With regard to the surface manuring of the border, as
soon as the wood of the vine is fully ripe, it should be forked
over, about two inches deep, Avith a blunt dung-fork, and six
inches of the best cow dung should be put on. To supply
liquid manure for the border of one house, get one bushel of
common salt, as much black soap, and a quantity of the drain-
ings of stable yard dung, all put into a large cask, and allow
it to stand for a week ; after which, mix it with a large quan-
tity of rainwater, and put it regularly over the border ; then
put on as much common earth as will completely cover the
dung, but no more." — Loudon'' s Magazinc,\6[. 12th, p. 244.

Mr. Loudon, in his Encyclopedia of Gardening, after quot-
ing the composts, as recommended by Speedily, Abercrombie,
McPhail, Nicol, Griffin, and Judd, adds these words : " The
depth of the border must be regulated, in all cases, by the
subsoil, and the climate. Where the former is moist, and the
latter is cold, the shallower the soil is the better ; on the con-
trary, where the subsoil is perfectly dry, and the climate hot,
as in the south of France, the depth may be unlimited." —
Article 3564, p. 778.

For the composts for the grape border, as recommended by
Abercrombie, see soil used by him. Open Culture.

" Fresh, light hazel loam, mixed with lime rubbish, leaf
mould, and a small portion of decayed hotrbed dung," is

THE CULTURE OF THE GRAPE, 41

aclA^sed by John Rogers, editor of tlie Fruit Cultivator, pult-
lished in London, 1837.

" An excellent vine border may be formed upon an imper-
vious dry bottom, two feet deep, and composed of liglit, ricli,
loamy earth, enriched with rotten manure, ground bones, and
lime. It is better to extend the border in breadth than in
depth." — Charles Mcintosh, London, 1839.

Clement Hoare, in an after-edition of his work on the
Grape Vine, recommends that, for winter-forcing, the vines
be planted on the inside of the grapery, and, to do this prop-
erly, he says the soil should be removed from the mside of
the house, which is to be supported by a Avail of solid masonry
on all sides to prevent the roots of the vines penetrating it to
the outside. After the soil is removed, his plan is to pave
the ground A\"ith brick, set in cement, and this space is inter-
sected with brick Avork, Avith openings occasionally, for the
roots to penetrate and ramble. This brick work is to be a
support for the bricks Avhich are to cover the Avhole, after
completion. The substances, in Avhich the vines are to groAV,
are broken bricks, lumps of mortar, charcoal, and bones, in
equal proportions, soaked in urine. His idea is, that these
materials, once moistened and then placed in the situation
prepared as above, can never become diy ; that the moisture
of the earth will keep the whole mass sufficiently supplied
with water, and that it never can have an excess. In plant-
ing the Aines, the roots are to be carefully spread out, freed
from all soil. It is advised to have two pieces of woolen
blanket, which are to be first soaked in soap suds, to jilant the
vines in, — one to be spread on the bottom and the roots laid
on this, and the other to cover them ; Avhen this is done, cover
over Avith the compost above named, and, Avhen the Avhole is
paved over on the top, the work is complete. This, it will be
observed, is planting without a particle of soil. I have never
attempted to grow vines after this plan, and most surely shall
not ; still, it is to be presumed, occasionally, a plant may
succeed. Where the soil is very Avet, the plan, ^vith the ad-
6

42 THE CULTURE OF THE GRAPE.

dition of one half of good loam to the compost, doubtless
would do well. In the damp clhnate of England, this com-
post would probably retain sufficient moisture, and never
become dry, as Mr. Hoare says ; but, in the severe droughts
of the United States, in most situations, the plants would die.

In preparing a suitable soil for fruit trees in general, De la
Quintiney says : " The best earth for this use is a sort of rich
sandy loam, which may be taken from near the surface of
some rich pasture-ground, where cattle have been fed or foth-
ered, or of some rich sheep-walk, where there is a depth of
earth, and if it is mixed with a little old mellow earth, or the
like, it may do well ; or cow or horse dung may likewise do
well, if it is quite rotten, so as to be like earth ; but of this a
small quantity, as one part in four or five, and thoroughly
rotted." page 9.

New earths he also recommends as suitable for trees, &c. ;
these he defines as being " such as have never served for the
nourishment of any plant, or else have been a long time built
upon, &c. ; likewise, earth from some rich pasture-ground, of
a sandy, loamy nature, Avhere cattle have been a long
time fed, is of excellent use for most sorts of plants ; es-
pecially if it has been thrown up in heaps to meliorate,
and has taken the -winter frosts, it will be so much the
better." p. 17.

" Now since the great defects of earth are too much moist-
ure, coldness, and heaviness, also lightness, and an inclination
to parching, so amongst dungs, some are fat and cooling, as
that of oxen and cows ; others, hot and light, as that of sheep,
horses, pigeons, &c. And whereas the remedy must have
virtue contrary to the distemper it is to cure, therefore, hot
and dry dungs must be used in cold, moist, heavy earths,
and oxen and cow dung in clean, dry, light earths, to make
them fatter and closer. Not that these two sorts, though the
principal, are the only materials for the amendment of earth ;
for, upon farm lands, all sorts of stuffs, linen, flesh, skin,
bones, nails, hoofs of animals, dirt, urine, excrements, wood,

THE CULTURE OF THE GRAPE. 43

fruit, leaves, ashes, straw, all manner of corn or grain, soot,
&c. ; in short, all that is upon or in the earth, (except stones
and minerals,) serve to amend and better it," p. 29.

" I look upon sheep's dung as the best of all dungs, and
most promoting fruitfulness in all sorts of earth. La poudrette
and the dung of pigeons and poultry, I seldom use, — the one
is too offensive, and the other is full of small insects preju-
dicial to plants." p. 31.

" Vines thrive and produce better grapes in certain dry
grounds than in cold strong earths." p. 34.

" When the vines show any diminution of vigor, refresh the
roots with dung or soil." p. 156.

The following articles are from the Gardeners' Chronicle,
edited by Professor Lindley. Some of them are answers to
correspondents, who had asked information upon the points re-
plied to: —

" Your vine border, covered Avith frames, should be well
watered with manure water before you begin forcing, and
occasionally till the grapes begin to color." 1846, p. 680.

" Soil for the vme border. — Good turfy loam and dung,
with some peat, two and a half feet deep. It will be better
for the vine if no other plants are allowed to root in the bor-
der." 1846, p. 696.

" Calcareous soil suits vines better than silicious." 1846,
p. 712.

" Turfy maiden loam, made into a compost with bones and
plenty of cow dung, will make a good border ; but the situa-
tion being very dry, you must take care to mulch and water
well in summer." 1847, p. 72.

" X, Y, Z, Hants, says : To apply a manure to a vine, it
is necessary to dig a small trench around the roots of this
plant, (which is best done in the autumn, after the fruit is
gathered,) then to apply a bucket of ox-blood, and pile up
the earth over this and around the stems of the plant."

"J. B., (Lynn,) says: I have collected in barrels the
whole quantity of slops from the house, consisting of chamber

44 THE CULTURE OF THE GRAPE.

\ye, soap suds, &c., and, when the mixture begins to emit an
offensive odor, I have saturated the border with it."

" J. L, Snow says : You may, with safety, use the above
hquid, especially if the border be well drained." 1847,
p. 509.

" In a communication which was read at the Horticultural
Society's meeting, it was mentioned that Mr. Ayre's border
was made wholly above the surface, and formed first of a
layer of concrete three inches thick, on a sloping bottom, with
a line of drain pipes opposite each rafter ; over these were
then laid from one foot to eighteen inches in thickness of
brick rubbish, intermixed with oyster shells and rough bone
dust, materials which were also freely mixed with the soil.
The latter was stated to be turfy loam mixed with leaf mould.
At present, the border is only about six feet wide ai^d about
eighteen inches deep ; but it was mentioned that it is intended
to add four feet more to it this autumn, and, when fin-
ished, which m\\ not be for some years to come, it will be
twenty feet in w^idth. It was stated that the great object
kept in view, in forming this border, was to make it porous
rather than rich, the latter being left to top-dressings and
liquid manure," 1847, p. 607.

" Pigeon manure, mixed Avith fresh soil, will certainly im-
prove your vine border."

" You may apply manure water any time, except when the
crop is ripening off."

" Large bunches of grapes have been produced on a vine,
of which the roots came in contact with the drainage in a
court-yard of an inn, frequented throughout the year." 1847,
p. 624.

" Bones as Manure. — The researches of the chemist and
the practical testimony of the farmer having more fully estab-
lished the value of bones as a manure, it behoves us to as-
certain Avhether they have been employed in gardening as
extensively as they deserve. Tlie greatest obstacle to the
more general use of bones in gardening, as well as in farm-

THE CULTURE OF THE GRAPE. 45

ing, is tlieiv undergoing decomposition so very slowly. —
Ji". Saul, Exotic Nursery, Chelsea:' 1847, p. 639.

" Vineries at Bishop's Stortford. — The borders are admi-
rably constructed. The houses are built on the side of a low
hill, with a gravelly bottom. On the surface of the natural
ground, which was coated with concrete, the border has been
formed three and a half feet deep at the l)aclv, and two and a
half feet deep in the front, so that it slopes from back to
front, wdiere it is rounded oif. No rain can ever lodge there.
It was formed with burnt clay, (the bottom of some old brick-
kilns,) loamy turf from an old pasture, plasterer's rubbish,
hair and trimmings of hides (called fleshings,) from the tan
yards, and an enormous quantity of thoroughly rotten stable
manure, — the last border alone consumed a barge load of
forty tons of such manure. All these materials, after being
thrown together, were tlioroughly incorporated. They form
so loose a bed that a stick may be easily pushed through it
to the very bottom. Every November, these borders receive
a good mulching of stable manure, which remains to rot in
the succeeding summer ; so that the surface is always covered
by a rich decaying material which absorbs heat from the sun,
and detains the natural dampness of the border. The vines
are managed upon Mr. Crawshay's plan.

" These vines were planted in 1843, cut back in 1844,
when each at once made the whole of the single rod that fur-
nishes the crop. These rods are now, on an average, five
and a half inches in circumference, and run straight up the
centre of each light, so that the leaves and bunches are ex-
posed to all the light and air which the houses can furnish.
The fruit produced by this practice is represented as being
very fine, the bunches not remarkably large, but the berries
are said to be beautiful, and the fruit equally distributed on
the vines throughout the house." 1847, p. 683.

"A. B. says : In forming a new border, I should recom-
mend the soil to be excavated to the depth of three feet, not
more, but the wider the border is the better, — twenty feet is

46 THE CULTURE OF THE GRAPE.

not too wide. There should be a drain in front, and the bor-
der should slope Avell to it. I would bottom Avith rough sand-
stone, or some material which would secure perfect drainage ;
and I would cover the latter Avith thin turf, or peat, to pre-
vent it from being choked up. As compost, I would recom-
mend, one fourth, old mortar, bones, and charcoal, — the bones
and charcoal to be broken, but not too small ; one fourth, de-
composed tree leaves ; and the remaining half, the top spit of
a good old pasture, or common, which should have lain eight-
een months in a heap, and frequently turned and exposed to
the frost. The whole being well incorporated, fill in the bor-
der, taking care to tread as little as possible." 1847, p. 685.

" In our opinion, it is doubtful whether any material like
slaughter-house manure is fit for vine borders. Its eifect is to
cause excessive growth, and, for a little while, largo quanti-
ties of grapes ; but the effect is transient, and plants suffer
finally. It is much better to employ bones, hair, woolen rags,
skin, tanners' fleshings, and similar substances. See Mr.
Nash's border, Bishop's Stortford." 1847, p. 736.

Here the question naturally arises. What is slaughter-
house manure ? or, of what does it consist ? It is to be pre-
sumed that this manure varies very much, in its component
parts, in different countries, being effected by local customs.
Wliat I meant by the substance, (and which I have used in
my grape borders, and recommend as a substitute for the
carcasses of animals, or bones,) consists mainly of the intes-
tines, with the manures which were in the animals at the time
they were killed, all the heads, horns, and feet of sheep, and
a good share of bones, and other refuse of other animals.
The half of the bulk and weight of the manures has been the
heads, the lovt'er half of the legs, and other bones, with some
flesh, and skin, and hair, etc., upon a large part of them.
Now all these articles are very powerful manures, and very
lasting in their nature, and should not be placed in the border
until decomposed in some measure, or, which is better, put at
the bottom of the border, where the roots of the vine will find

THE CULTURE OF THE GRAPE. 4 1

tliem the second or third year. A large part of the fleshy
matter, in its decomposition, turns to a liquid, and the soil
near by imbibes this, and is enriched thereby. These sul)-
stances, Avhcn in this state of decomposition, if they come in
contact Avith the roots of the vine, ^vill instantly destroy the
part touched, and this is "why I place it at the bottom of the
border, to be there for the future use of the ^dne, and out of
the way of doing mischief. If this material is to be used as
a top dressing, it should remain in the compost heap till it is
entirely decomposed. I consider it, Avhen placed as directed,
at the bottom of the border, a most valuable material for the
nourishment of the grape vine ; but, if whole bones of ani-
mals can be obtained in sufficient quantities, I give them the
preference ; not that they are more valuable, but because the
slaughter-house manure is (let it be ever so fresh,) ahvays an
unpleasant and disagreeable object.

In countries (as I presume is the case in England.) where
the heads and bones of animals are considered too valuable to
be thrown into the manure heap at the shambles, the most
lastmg, and, for this purpose, the part constituting its proper-
ties for Avhich it has been recommended are wanting, and it is
of no more value than any other stimulating manure.

" As some difference of opinion exists respecting the proper
covering for vine borders, I have ventured to give the mate-
rial I use, which answers (under the cu-cumstances,) as well
as any thing I have seen recommended. At the first appear-
ance of frost, I cover the border with dry beech or oak
leaves, (two feet or more in tliickness,) newly fallen from the
trees if I can get them ; cover with a little litter to keep
them from blowing away. In spring, as soon as fine weather
sets in, I remove the leaves entirely, fork the border over
lightly, and add a nice top dressing of rotten manure mixed
with the best soil I can procure.

" In making the border, I have followed Mr. Iloare's plan,
as far as possible. The foundation is flagged over with a deej)
drain runninr;; round the outside. I laid on the flags eighteen

48 THE CULTURE OF THE GliAl'E.

inches of broken bricks, lumps of old mortar, &c., ■\vitli a
little small on the top, on which I put a three-inch sod (grassy
side down,) to prevent the compost from getting down
amongst the bricks. The principal part of the compost con-
sisted of rich turfy loam, leaf mould, and rotten dung, Avith
lime rubbish and gravel to keep it open, and plenty of whole
bones and a little carrion to make it durable. — A /Subscriber:^^
1847, p. 837.

Renovation of Vine Borders. — After stating that these
must be legion, (if Ave may judge by the number of com-
plaints,) Avhich require this remedy, and that the cause
mainly is stagnation, it is recommended to enlarge or renew
the drains, Avhich are supposed to be inefficient or improperly
arranged, or to have become choked up by age. There is
added : " Now even a border made of loam, — unless Avhat is
termed sandy loam, — if two or three feet in depth, Avould be-
come in time too much closed up to suit the natural habits of
the vine ; Iioav much more, then, a three-feet-deep border, in
which decomposing organic matter constitutes nearly one half
its volume ! Every body knows that this black and fatty
humus, — for such it becomes by age, — does not, in its own
nature, contain sand sufficient to ensure at all times a speedy
transmission of moisture, and to secure permeability to the
atmosphere, especially if buried nearly a yard in depth,"

Here follow directions for introducing drains, and holes
filled with open " rubbly matter," &c., and then this advice :
" After these things are accomplished, it Avould be Avell to
fork in a dressing composed of lime rubbish, charcoal, coarse
sand, bones, &c., on the surface, not going deeper than six
inches, unless there are no roots in the Avay. Finally, the
border may be coated over Avith three inches of manure from
the stable door, if to spare. This, hoAvever, should only lay
from November until midsummer ; it might then be removed,
and an inch or tAvo of old vegetable soil or decayed linings
substituted in its room." 1847, p. 71.

THE CULTURE OF THE GRAPE. 49

Vine Borders. — By James Duncan, Basing Park, Alton.
" I am now forming a border for the growth of this plant. I
employ a two-horse cartload of dead lime rubbish, with which
some brickbats are mixed, and a sack of half-inch bones, (for
each vine,) well incorporated with a loam of very thin turf,
taken from an old common ; the whole is covered over with
six inches of road scrapings, with which some charcoal will be
mixed when the vines are planted. The border, when fin-
ished, Avill be about two and a half feet in depth, and sixteen
feet in width, resting on a substratum of flint stones, sloping
from the house, and two feet in thickness, so as to afford
effectual drainage ; and this I consider a most essential point
in the formation of vine borders." 1847, p. 205.

Vine Borders. — By Robert Greenfield, gardener, Tyne-
mouth House, Northumberland. " The bottom of the border
is chalk ; on this is laid one foot of rubble stones, and, upon
this, the compost of rotten turf, from a common which has
lain undisturbed for fifty years." 1847, p. 358.

" All vine borders, whether early or late, should be in-
stantly covered a foot deep, if possible, with rotting manures ;
this will intercept the departure of the remaining ground heat,
and will contribute much to the fertility of the vines in the
ensuing year. Vines for early forcing, with outside roots,
Avill soon be benefited by a slight amount of fermentation in
the border covering." Oct. 20th, 1847, p. 720.

Remarks on the Cultivation of the Vine. — By James
Hutchinson, Gardener at Cranston Hill, near Glasgow.

After some remarks relative to spur and other systems of
pruning the vine, this writer goes on to recommend the long
cane system as the best. As I have explained this plan fully
and stated the objections to it, I shall not repeat here his re-
marks, but shall give what he says relative to the temperature
of the house and border where the vines are to be forced.
In my opinion, they are Avell worthy of careful attention.

" I commence forcing about the end of February, or be-
ginning of March; previously to which, I cover the vine
7

50 THE CULTURE OF THE GRAPE.

border, to the depth of ten or twelve inches, vdth horse dung
of the best quahtj. Before this dung is laid on the border,
it should be thrown up in a heap for two or three days, until
it begins to heat properly. It should then be laid on the
border without delay, as its powers will be greatly weakened
by the process of fermentation. The temperature of the
surface of the border will be raised, by means of this dung,
to about 60^ Fall., a point of great importance. It is evi-
dently contrary to nature to be forcing the vines when the
roots are exposed to cold, or, at least, deri-ving no warmth to
stimulate the juices of the plants. I keep the temperature
in the hothouse at about 60° in the morning, at first ; and
about 55° during the day, if dull weather. If the nights are
very cold or frosty at the commencement of forcing, if the
thermometer is 48° in the morning, I am satisfied. This
heat is continued until the buds are all broken ; after which,
the thermometer may be allowed to range between 50° and
55° in the morning, and about 60° during the day, if dull
weather. In clear weather, from the commencement of forc-
ing, I open the upper door of the furnace, merely keeping the
fire in during the day, and allow the temperature to rise in
the hothouse to 70°, 75°, or even 80°. Were there a con-
tinuance of clear weather at this stage of forcing, 80° would
be too high ; but, for a day or two, it does not matter, al-
though the thermometer should rise to 80° in the middle of
the day. This temperature should be continued during the
day, should the weather l^e clear, until the first leaves of the
vine are fully expanded, when the temperature may be kept
between 85° and 90° in the daytime in clear weather.
When the vines are in flower, I keep the temperature be-
tween 55° and 60° in the morning, and between 65° and 70°
during the day, if dull weather, and about 85° if sunshine.
After the grapes are set, the thermometer may be allowed to
rise to 90° or 95° during the day in clear weather. In dull
or wet weather, in summer, instead of kindhng fires at night
in the ordinary way, I cause the flues to be heated in the

THE CULTURE OF THE GRAPE. 61

morning in order to raise the mercurj in the thermometer to
about 70° during the day, and allow the fire to burn out
towards night. The temperature in the daytime, from the
commencement of forcing, should be regulated, in some
measure, by the heat of the vinehouse during the night.
For example, if the house has been colder during the night
than I could wish, I keep up a greater heat than usual during
the following day ; and, if it has been warmer during the
night than I consider requisite, I give less fire during the
day than usual ; or more air, according to the state of the
weather.

" Many may object to the lowness of the temperature that
I have recommended during the night, when the grapes are
in flower ; but all the kinds cultivated here, including the
Tokay, Black Hamburgh, White Sweetwater, &c., uniformly
set well with the heat above mentioned. Indeed, Avhen the
nights have been frosty, during the time my vines were in
flower, I have seen the thermometer as low as 52° in the
morning, and I never observed that they sustained the least
injury by this low temperature. Too much dependence has
hitherto been placed on the influence of fire heat in the forc-
ino' of hothouses. The o;reat art is to do with as little fire
heat as possible, and to take the utmost advantage of the heat
derivable from the sun's rays, consistent with giving a suf-
ficient quantity of air. The legitimate use of fire heat is to
prevent the bad efiects of frosts, snows, and inclement weather.

" I may now say a few words on giving air. In clear
weather it should always be given early in the morning, and
taken away early in the afternoon. For example, let a small
portion of air be given between eight and nine o'clock in the
morning, and, if the day continue clear, give more between
ten and eleven, and take it all away at three o'clock. I sel-
dom let air into my vinehouses after three o'clock in the
afternoon. If air be admitted until the house is completely
cooled, a large fire may be necessary to support the requisite
temperature ; and it is evident that sun heat is better and
cheaper than fire heat." — Sept., 1838.

52 THE CULTURE OF THE GRAPE.

By the foregoing, it would appear that the plan of covering
the border with heating substances, for the purpose of raising
the temperature of the border, was suggested and practised
before Mr. Roberts's book appeared.* It differs from his
plan in not recommending the continuance of this heat by
renewing of the fermenting materials, which renewal, in my
opinion, is unnecessary.

Mr. A. Forsyth, in a diary of the culture of the grape,
published in Loudon's Magazine, vol. 10, page 548, also gives
directions relative to the covering of the border, as follows : —

" Nov. 25th, 1833. Forked the border about three inches
deep ; laid on turfy loam and old lime mortar about two inches
deep ; then old hotbed dung, well rotted, two inches deep ;
the roots being near the surface, having been planted as shal-
low as possible. 27th. Laid leaves on the vine border one
foot thick, and fresh hot dung one foot : protected the above
from rains, &c., by reed covers, used at other times for pine
pits. Dec. 1st. Fire heat applied. Jan. 5th, 1834. Heat
of dung on the border, 96°. 19th. Heat of dung on the
border, 65°. Feb. 1st. Dung on the border nearly cold.
March 12th. Dung, leaves, &c. cleared off the border to ad-
mit sun heat, &c. ; the border was forked over. April 12th.
First berry of the Hamburgh beginning to change color ; bor-
der watered with dung water, (dry weather.) May 10th.
Grrapes exhibited at the gardens of the London Horticultural
Society, for which the large gold medal was awarded, the
berries measurmg three and a half and four inches round."

I cannot agree with Mr. Hutchinson in the propriety of his
giving fixed hours for opening and closing the lights for the
purpose of giving air. These directions may be good for a
certain house, and very unsuitable for another. They may
be, and probably were, intended as apphcable to a house -^vdth
a front due south. Now, if the front should be to the south-
east, the house thus situated would be exposed to a very great
heat one or two hours before the time specified, and, in the

* See Mr. Roberts's plan for heating the border, and remarks relative thereto.

THE CULTURE OF THE GRAPE. 53

months of May and June, the lights in bright weather would
require to be opened much earlier. Again, if the fronting of
the house inclines to the west, eight or nine o'clock would be,
perhaps, too early. His principle, as applied to the forcing-
house, is correct, but he errs in giving fixed hours for venti-
lating the house, when he should have substituted the range
of the mercury as a guide. In this country, in May and
frequently in the summer months, the mercury ranges in the
daytime from 75° to 90° in the shade. At such times, how
misuitable for the welfare of the vines would be the closing
of the windows of the grapery at an early hour !

Culture of the Vine under Glass. — By James Eoberts.
London, 1842.

This work is very concise, and, for the climate of England,*
unsurpassed m its directions for the preparation of the border,
etc. ; yet there are objections to it, particularly as concerns
the cultivation in this country. It is divided into six short
chapters. In the preface, Mr. Roberts states " that it has
been his study to bring the vine into a bearing state earlier
than what is commonly practised."

The first chapter treats of the border ; the opinion of the
author upon the difierent compost as recommended by Speech-
ly, Abercrombie, Mawe, and others, and his own plan upon
the subject, wliich is as follows : —

" The borders outside the houses ought to be twenty-four
feet wide, cleared out to the depth of three feet six inches
upon a bottom of retentive clay, Avell prepared, with a fall of
one foot from back to front. A main drain ought to run
along the extremity of the border, one foot six inches deep,
with cross drains, in an oblique direction, leading into it, so
as to have perfect command in draining oiF superfluous water,
which I consider an essential point to attend to, so as to lay
them dry (more particularly where the climate is humid) ;

" If we can judge from the result of the practice, as detailed by the author, whose
statements, as regards the crop of fruit and its fine quality, are corroborated by the
Gardeners' Chronicle.

54 THE CULTURE OF THE GRAPE.

I then laid upon the bottom thus formed, broken stones and
lime rubbish to the depth of one foot, leaving a depth for
compost of two feet six inches. Upon the broken stones,
every six or eight feet square, I have placed large limestones,
of the same nature as the far-famed Skip ton rock, which I
have no doubt contribute to retain moisture in a dry season,
and to facihtate the drainage in a wet one. The compost and
manures I most recommend, and which I made use of, are,
two parts the parings of a piece of old pasture land, a strong-
loam, laid up one year, (or till the sward is half decom-
posed,) in the form of a potato hod, close covered in with
soil, and never turned ; one part, the turf with four inches of
the soil, of a looser texture, laid up for the same period, and
not turned, as before ; an eighth part, scrapings of the high-
ways formed from limestone, or other hard material ; and the
other eighth part, half-decomposed horse or cow dung. I am
not an advocate for turning over and mixing the materials
promiscuously together, as, by often turning, the compost be-
comes too solid, losing a great portion of its fertilizing prop-
erty by such repeated intermixture ; and, unless it be of a
very sandy, loose texture, the border will, in a few years, be-
come impervious both to water and to atmospheric air, which
are of incalculable benefit to the growth of the vine. I would
recommend the autumn, if the weather be dry, to prepare to
fill in your border. A month previous to filling your border,
provide a quantity of carrion, cattle dying by accident, dis-
ease, &c., which, I am sorry to say, has, of late years, been
too common an occurrence. If you have collected it some-
time beforehand, have it cut into small pieces and laid up in
soil, till the time of using. It emits a very nauseous efiluvia,
but this must be borne, for this is the pabulum to produce the
nectar of Bacchus. When all is ready, and the weather fa-
vorable, proceed at one end of your border, wheehng in and
mixing the materials in proportion as they stand to each other
in my previous directions, on no account breaking the materi-
als in mixing, but turn them in as rough as possible, adding

THE CULTURE OF THE GRAPE. 55

one good-sized horse or cow carcass to every ten or twelve
square yards, using caution, and not bringing it to the sur-
face of the border within one foot, as its assistance is not
wanted the first year. What I have here recommended, is
my practice adopted at this place, the result of which, I dare
presume to say, has surprised all, both gentlemen and practi-
cal gardeners, who have witnessed it."

Mr. Roberts then goes on to say : " Still, an improvement
might be made on this border, particularly where a cool and
humid atmosphere prevails, as it does, to a great extent, in
the northern parts of these kingdoms.

" To obviate this defect, I should recommend, instead of a
border two feet six inches deep, with one huge stone every
six or eight feet square, to put four or five in the same space,
allowing the border, when filled and settled, to be from fifteen
to eighteen inches deep, and to plant the vines as near upon
the surface as possible ; you would then be better able to add
a top dressing to your border every autumn, so as to feed and
keep the roots of your vines near the surface."

The second chapter treats of the kind of grapes for the
vinery, etc., and of the different methods of propagating the
\ine ; his plan is by the single eye, as follows : —

" Choose bold, prominent buds, taking two inches of wood ;
on each side cut a little sloping, opposite the eye ; then pot
singly, in thirty-two sized pots, using leaf mould and sandy
loam in equal parts," prepared fourteen days before placing
in the pit. " When your pit is ready, having been filled with
stable dung and tree leaves, so as to command a bottom heat
of 80° or 85°, which you can easily ascertain by inserting a
Fahrenheit's thermometer to the depth of a foot, proceed to
plunge in your pots, which you may safely do, being rather
sparing of water the fii'st fortnight or three weeks, and never
using the water at a lower temperature than the heat of the
bed. The temperature of the pit must not exceed 55° by
day, and may be allowed to fall to 45° in the night, until the
buds are in motion. They will then require the raising of

56 THE CULTURE OF THE GRAPE.

the heat gradually uutil it reaches 55° by night, by the time
the first leaves are fully expanded ; allowing them ten or fif-
teen degrees more by day, or sun heat, keeping a moist tem-
perature, syringing, and shutting up early in the afternoon.
By the time they have grown a foot, or eighteen inches, they
will require removal to larger pots."

In the third chapter, the method of planting is detailed, etc.
" For a vinery, some authors recommend inside planting, with
wliich I don't agree, except for the back wall, or for a suc-
cession crop, intended to be trained below the rafters of the
roof vines. Presuming your borders have been made and
properly settled, as advised in a former part of this work, in
the month of March or April, carefully turn your young vine
out of the pot, taking its top through an opening in the sill
left for its insertion, leaving two buds clear inside the house ;
this will leave the ball three or four feet from the front of the
vinery. Open the soil opposite to each rafter. Then jDroceed
to single out the roots with great care, spreading them out in
the fan manner, filhng in amongst them with the compost of
leaf mould and sandy loam, keeping them as near the surface
as possible, laying in the young cane forward to the wall, and
not allowing it to be buried more than three inches. A httle
water would be of service, at the time of planting, in Avashing
in the soil, to the benefit of the roots, mulching them over
with a little litter. In the course of a week from the time of
planting, lay on the surface of the border, over the roots and
stems, stable litter and leaves in a good state of fermentation,
to the width of eight feet, and two feet six inches thick, which
will prove of great benefit to the young plant by putting its
roots in motion, and cause that part of the stem that is layered
to emit healthy roots in abundance, not employing artificial
heat inside, but giving plenty of air, which still continue,
untn you perceive the buds in motion, allowing the house to
rise to 65° or 70° by sun heat ; syringing the buds and
steaming the house, as the heat rises in the fore part of the
day, closing early in the afternoon, and allowing the house to
cool down, as night approaches, to 48° or 50°.

THE CULTURE OF THE GRAPE. 57

" When your shoots have sprung three or four mches, make
choice of the best, and rub the other oif. As the shoots
elongate, tie them carefully to the wires, taking off all ten-
drils and laterals as they appear. I may be allowed to say,
that the method of pruning I recommend, to bring a young
vine into a permanent bearing state the soonest, is by single
rod, on the spur principle. As the foliage becomes fully ex-
panded, raise the temperature in the night gradually to 60°,
as I consider 60° or 65° a sufficiently high night temperature
for the young vine, in its first season of growth. The tem-
perature in the day may be allowed to rise 10°, 20°, or 25°
higher, by solar heat, keeping up a very humid atmosphere.
If the heat of the leaves and litter has begun to decline,
work them up again with some good hot stable litter, covering
the border two feet wider. If the heat at the root can be
maintained at 90° or 95°, your prospects will be the more
cheering, as, by keeping a low temperature in the house
through the night, the roots of your vines, at that season, will
be in active work, preparing and gathering food for the fol-
lowing day.

" As the season advances, your vines will be fast approach-
ing maturity ; keep your house less humid than before. If
the weather proves open and warm, you may reduce the ma-
nure at the root, taking away the whole as your vine ripens
towards the extremity, as it will have performed its good
offices to your satisfaction ; but you had better leave two or
three inches of the shortest dung, or else lay on a few de-
composed leaves, as you will perceive the heat of the dung-
will have kept and encouraged the roots, on and near the sur-
face of the border. By the time the wood has attained a
good brown russet color at the extremity, you may prepare
them for next year, as they will bear pruning, though the
leaves may not drop for weeks, any time Avithout danger.

" My practice is, to disbud the cane as soon as the wood is
ripe. You may proceed thus : beginning at the bottom of
the vine, leaving a bud you think is well placed and on the

58 THE CULTURE OF THE GRAPE.

side of tlie shoot, then cut clean out the two following, leaving
the fourth, taking out the next two, and so on till you reach
eight or nine feet in height, as to that length the cane must
be cut hack ; proceed again at the bottom, disbudding the
other side in the same manner, so that, in that length, you
will be able to leave eight or ten permanent eyes, to form
fruit-bearing spurs for the following year, or five on each side.
Having cleared your border of the superfluous manure, which
will be the case by the beginning of July, during that month
and August I keep my border nearly exposed to the full rays
of the sun and air, by which means the majority of the roots
having been kept on the surface, by the heat added as before
mentioned, are more perfectly ripened, so that in September
I am enabled to give them a light top dressing (though only
the first season,) of ground bones, loamy soil, rotten manure,
and decayed carrion, — these manures are all, I have proved,
great fertilizers of the vine, — covering the whole with an inch
or two of half rotten stable manure, to prevent evaporation.

" The vines planted on the inside of the house will require
attention at the root ; they want great support as their foliage
becomes fully developed. I make use of liquid manure di-
luted, and clear rainwater, alternately, but always in a tepid
state. I never allow a vine border inside the house to be
watered with cold water after vegetation commences, until
the fruit or wood is ripe."

Chapter 4th. " Presuming that all has gone on favorably
the last season, you may expect a nice sprinkling of grapes
from your young vines only planted one year ; but I caution
the tyro not to be anxious in wishing to produce very early
grapes ; if too sanguine, he ^Yill do this at the expense, and
to the great detriment, of the future welfare of his young
vines. The first, or middle of March, I consider sufficiently
soon to begin forcing, the second year. A few days previous
to commencing, lay on the border, to the width of twelve or
fourteen feet, good fermenting stable litter and leaves, to the
depth as mentioned for last season. The time your vines will

THE CULTURE OF THE GRAPE. 59

take to break will be a fortnight or three weeks. (Previous
to forcing, the vines must be washed with a composition of
soap, sulphur, etc.) I generally keep my vines tied horizon-
tally along the front until every bud is in motion. Keep a
low temperature in the night, say 45°, till you perceive them
all moving ; 15° or 20° higher in the day will do no harm,
by sun heat, syringing them morning, noon, and night, and
keeping a very humid atmosphere. When the buds are fully
broken, tie them up to the roof ; you may raise the tempera-
ture gradually in the night, up to their time of showing fruit,
8° or 10° ; the same by day, observing to keep up a very
humid atmosphere. Syringe lightly, and close your houses
early in the afternoon. Your vines Avill now be showing three
or four bunches at every eye left at winter-pruning ; by no
means leave more than one bunch upon each shoot, and one
on the leading shoot. My practice is to stop the shoot on the
spurs at one eye beyond the bunch, taking off all laterals and
tendrils as they appear. The leading shoot must be kept
neatly tied up, divesting it of laterals, &c., as for last season,
until it reaches the top of the house ; you may then stop it,
leaving a lateral or two to keep it in check, as well as on each
spur, if danger is to be apprehended from the breaking of the
natural buds. As they approach the time of blooming, raise
the night temperature gradually to 65° or 68°, increasing the
day temperature in the same ratio, keeping the house, when
the vines are in bloom, rather dry." After the grapes have
set, and are thinned, the temperature of the house is to be,
at night, " say 65° ; and 85°, 90°, or 95° in the day, with a
very humid atmosphere.

" If cloudy, cool weather should intervene, keep up a brisk
heat, by stirring well your fires early in the morning, and, up
to midday, keeping up to 80°, or 85° with a very humid at-
mosphere, allowing your fires, or boilers, to cool down in the
after part of the day ; it is my practice to give heat with
light, and to reduce it with approaching darkness. A vine,
after vegetation is commenced until the fruit is ripe, should

60 THE CULTURE OF THE GRAPE.

never receive any check. We will presume, by this time, the
grapes are stoned, and changing color. Again examine your
outside border ; if the heat has much declined, take part
away, adding more fresh in its place, working all well up to-
gether to cause a brisk heat, which should be kept up till
your grapes are nearly colored ; by keeping the roots in a
somewhat corresponding temperature with that to which the
top is exposed, shanking and shrivelling have been discarded,
and the effect produced noble specimens of grapes without a
shanked berry upon them, no matter whether a wet or dry
season. After the fruit has done swelhng, you may remove
the dung by degrees from the roots, and discontinue the hu-
midity of the house, keeping up a brisk heat with plenty of
air, so as to color the fruit more perfectly, after which time
you may lower the house by degrees, keeping it cool and dry.

" If, by this time, your wood appears ripe, though the
leaves may not have changed color, you may disbud your
leading shoot, as mentioned for last pruning season, shortening
it so as the joint of two years* growth may reach fifteen or
sixteen feet ; likewise, as the fruit is cleared, you may prune
your spurs, cutting them into two eyes. Give your border a
top dressing, and in all other respects follow what was recom-
mended for the previous autumn."

Chapter 5th. " As the season approaches to start your
yomig vines, with their wood the growth of two years, many
would object to letting them carry a heavy crop of fruit, but
content themselves with a light sprinkling, knowing it to be
so averse to the old-received practice of managing young
yines, and that prejudice having taken deep root for years in
only a moderate soil, is bad to eradicate. However, it has
been my intention in these pages to point out the errors, and
improve upon the practice, of by-gone times, and I have been
able to show by experience that every success will attend
grape-growers, if the foregoing instructions be implicitly fol-
lowed, and that they will have the pleasure of seeing, from
vines the gi-owth of two years, a noble crop of fruit, free from

THE CULTURE OF THE GRAPE. 61

shanking or slirivelling, (as has been frequently witnessed at
this place, by many gentlemen, gardeners and amateurs,)
■what is not commonly seen till the fourth or fifth year after
planting. Presuming your vines were turned out last au-
tumn,* your border renovated, &c., the middle of February
will be soon enough to start your young canes this season, as
it AYOuld be very injurious to them to carry a heavy crop of
fruit, and be started very early. Use caution, begin steadily,
and you will be better able to succeed permanently, and may,
in succeeding years, begin a few weeks earlier each year, by
practising which, you will bring them steadily into a proper
state, by degrees, for early forcing.

" Proceed as before advised, and lay on, to the depth of
two feet or two feet six inches, and four feet wider than you
think the extremity of the root reaches, of hot stable manure
and collected leaves ; the leaves will assist the manure in giv-
ing out a more steady heat, and not so likely to vary with the
weather, and, if thatched with straw or covered -with any
other light material, would retain its heat much longer. Let
the temperature at night be kept low, say 45'^ or 48° ;
it may range in the day 16°, 20°, or 25° higher by sun
heat, with air, syringing the canes with tepid water three or
four times in the day, maintaining a very humid atmosphere,
by throwing water on the pipes or flues, and sprinkling the
pathways. I caution to work steady, so as to break the whole
of the eyes upon the young wood, (there will be no doubt of
the spurs,) for, bear in mind, you, at winter pruning, left no
more eyes than you absolutely wanted ; therefore, proceed
cautiously, — you cannot afford to leave one unbroken ; if that
were the case, they might break the next season, but they
would leave an unsightly and perceptible gap the whole of
this year. If all has gone on well, in the course of three
weeks or a month, your buds will be in motion, and, as soon
as you fairly perceive that, sling them up to the wires, two
feet from the glass, raising the extremity of the lead within

* This can never be done to advantage in our northern States.

62 THE CULTURE OF THE GRAPE.

one foot ; it Avill cause the lower buds to break more boldly :
lower the lead as you see occasion. I generally let the vines
remain in that position until all the side shoots are stopped,
out of bloom, and want thinning, especially the first house,
as, by that time, there is no danger to be apprehended from
the frost. Up to the time the grapes are commencmg to
bloom, keep up a very humid temperature by day, gradually
raising the night temperature to 65° or 68° at the time of
blooming, raising the day temperature in proportion. I al-
ways keep the house humid and close from the time the buds
have sprung two or three inches until they are changing
color ; (when in bloom they will require to be kept dryer.)
I never give air, after the shoots are stopped, up to the fruit
changing color, till the thermometer attains 80°, and this
being a humid and cold climate, in dull weather I have the
boilers worked in the fore part of the day, letting them cool
down in the afternoon, so that I use little or no fire in the
night ; but, as I said before, give heat with light, and allow
the house to get cool with darkness, the very reverse of the
old practice in forcing the vine.

" As your fruit proceeds in swelling, keep the night tem-
perature to the point as stated for blooming, until the berries
are stoned ; you may then rise a few degrees, but at no period
do I exceed 70° in the night. They will now swell apace ;
take ofi" all laterals, keeping the house very humid ; you may
allow the temperature to rise, by sun heat, to 90°, 95°, or
100°, or even higher, so that you keep a very moist atmos-
phere. Examine your border when the fruit is stoned ; if
the heat has greatly declined, add more fermenting material,
for upon this, in an equal degree as on the temperature of
the house, depends the success of noble swelled fruit. Your
vines, if any are planted on the back wall, or otherwise inside
the house, must have every attention paid them as to moisture
at the root, summer pruning, and, in other respects, be treated
as the roof vines. When the foliage is fully expanded and
the fruit is swelling, they will require water at the root twice

THE CULTURE OP THE GRAPE. 63

or three times a -vveek, given in such quantities as reason may
suggest, using it in a -warm state along with the drainage of
the dunghill. If all has gone on well, the berries -will soon
begin to change color ; be cautious they do not receive a
check, to avoid which, keep up the heat and moisture in the
day. As the grapes approach ripeness, suspend, by degrees,
the humidity of the house, keeping up a brisk heat and giving
l^lenty of air. Examine the heat at the roots at the time the
grapes are changing color ; if it has begun to decline, reno-
vate it, keeping up a heat at the roots as high or higher than
the temperature inside the house. You will see the benefit
from this, in the grapes swelling to an uncommon size, mth
no fear of that pest, shanking and shrivelling. After your
grapes are ripe, lower the heat of your house by degrees,
keeping it cool and dry, removing the dung from the roots,
as recommended in previous parts of this work.

" On the coloring of grapes, we often hear it remarked
that, though perfectly ripe, many are not well colored, black
grapes more than white ; the loss of color, in my opinion, is
by an over-abundant crop. By the old method of forcing the
vine, it is the general practice in June to put out the fires,
and to use little or none until September or October ; the
change may happen at the time the fruit is changing color ;
the house is then lowered in temperature, and kept cool and
dry ; by such practice, black grapes will attain a good color,
(if a light or moderate crop,) subject to shankmg, and at the
expense of size ; and Black Hamburghs no more answer to
their name, as regards the shape of the berry, than a Black
Prince resembles a Black Damascus ; you will always find
that they are small finger, or oval shaped, whereas, groAvn by
the practice I recommend, they are large, and nearly globu.
lar. It is quite practicable to grow fine, noble swelled fruit,
and colored to perfection, to be certaui of which, you must
not aUow the vines to carry too heavy a crop, keeping the
temperature as recommended in all their stages of growth
through this work. In giving an opinion on the defect in the

64 THE CULTURE OP THE GRAPE.

coloring of grapes, it is not given as the sole cause, for, at
the time I am now writing, I have Hamburgh, Muscat, and
other vines, carrying forty, fifty, and even sixty pounds
weight of noble and good colored fruit, and have never had a
shanked berry on them, though the vines were only planted
three years in April last.

" Pruning. It is my intention, in laying my practice before
the public, to show that single rod and spur-pruning, in pref-
erence to long rod, will bring a vine the soonest to bear a
permanent crop of fruit. We will presume your vines ready
for the pruning knife ; the foliage having shown indications of
dropping, you may cut back your lead to within one foot of
the top of the house, it will give ycu a little more cane ;
having disbudded it some time ago, you will only have left
two eyes for spurs, and the leading one proceed to prune
downwards on the vine, pruning your spurs to two, three, or
four eyes, choosing a bold, prominent eye, or bud, (many may
say they look unsightly, but you will be repaid with noble
bunches on that head,) leaving the uppermost eye for fruit,
cutting clean out the others with the exception of the one at
the base, which is to be retained, but on no account to bear
fruit, as it is intended to prune back to it the following year,
so as to bring the spur nearer home. I must not omit to
mention, that I have generally my bud singled out on each
spur at the time I recommend for disbudding the lead, that
is, taking off every bud above and below, (not injuring the
leaf,) with the exception of the one intended to bear fruit,
and the one above mentioned for wood, the following year.
As soon as the wounds are healed after pruning, cover every
cut you have made with a little mild paint.

" You will have removed the dung from the roots at the
time mentioned for last season. You will bear in mind the
renovation of the border, and the protection, if required, from
frost."

Chapter 6th. " Presuming the season is again approach-
ing for the development of your young vines, provided you

THE CULTURE OF THE GRAPE. 65

started them the latter end of February, last year, and you
wish to have early fruit, you may begin three Aveeks or a
month earher, but by no means sooner, as it Avill be found the
most conducive to their health and fruitfulness not to break
in upon their habits too rashly. I cannot give, at present,
(though I have some experiments in course of trial,) better
instructions for the management of this and succeeding years,
than by following out the comprehensive culture the whole of
the season as plainly laid down in the foregoing pages, urging
the necessity of carrying out the whole practice as therein
stated, by close attention to which, success will certainly
follow.

" Conclusion. In this attempt to lay down my practice in
as clear and plain a light as I am able, I hope I shall be ex-
cused the repetitions, almost unavoidable, on such a subject.
It will be found plam language and plain practice, (pirated
from no one,) from which I have had great success. I am
aware that, in presenting these hints to the pubhc, I expose
myself either to the smile or the frown of the critic ; Avhether
he be lenient or severe, I must bear with patience the part
allotted me, and only hope this work may be useful to some
of my readers."

This is the plan as practised by Mr. Koberts ; the rest of
the book consists of the author's views upon the different sys-
tems of pruning, thinning, and of propagating the vine, with
remarks upon the border as formerly made. A description
of several kinds of grapes, for early forcing and other pur-
poses, is added, and his own system praised and recommended
as superior to any other.

MemarJcs relating to Mr. Roherts's System. — From what
experience I have had in fruiting the vine, it is my opinion
that the plant is weakened and permanently mjured by allow-
ing it to bear fruit thus early. To show how this can be done,
however, is one of Mr. Roberts's objects in writing his book ;
there is no difficulty, where the border has been properly pre-
pared, in fruiting vines the second season after planting ; but
9

66 THE CULTURE OP THE GRAPE.

is it advisable so to do ? My own plan is not to fruit them
till the third, and this, and the following years, suffering but
a moderate number of bunches to remain on the vine ; by tliis
plan, and by judicious thinning of the berries, the plant will
be gaining strength yearly, and, if capable of producing more
fruit than the limited crop you have left to mature, the
bunches and berries will swell accordingly, and the weight of
grapes obtained will be increased in proportion to the strength
of the vine, and the fruit of the colored kinds will be as black
as possible, and the flavor rich, vinous, and delicious, in strik-
ing contrast to that from a plant which has been taxed to its
utmost in its efforts to ripen an over-abundant crop.

A plant of the Esperione variety of the grape, obtained
from Messrs. Hovey & Co. in the summer of 1843, grown
from a single eye that same spring, and planted out when
grown three or four inches only, made a remarkable growth ;
had it been allowed, and had there have been in the grapery
room to have permitted it to have grown, I do not doubt the
entire length of the cane would have been fifty feet ; it was
stopped at about thirteen feet early in August, and several
times cut back after this, during this month and September,
which caused the eyes on the upper part of the cane to break ;
these produced very large bunches of fruit-buds, which were
cut away in pruning ; a second crop of fruit-buds appeared on
new shoots, which Avere also cut away, and, when the foliage
was destroyed, the last of October, by frost, a third crop was
on the vines, which had been allowed to remain, and the ber-
ries of Avhich were of sufficient size to thin.

In this case, we have an instance of a vine which, in seven
months from an eye, would have ripened fruit, had it have
been allowed. There was no artificial heating of the border,
and no uncommon care bestowed upon the preparation of it.
The soil used was, one half, loam from the garden, from the
spot where the border was made, which had been well ma-
nured for several years, the other half was coarse manure
from a barn-yard, where horses and oxen were kept ; all the

THE CULTURE OF THE GRAPE. 67

litter, and pieces of cornstalks, (Indian corn,) were mixed
with it, and it was considered very coarse for the purpose ;
the depth of the soil was about eighteen inches, and the bot-
tom covered with rocks, as the situation was a wet one.

I have frequently suffered vines of the Black Hamburgh,
White and Grizzly Frontignan, Zinfindal, and other sorts, to
bear fruit the second year from the eye, and have exhibited
bunches of the last named variety at the rooms of the Massa-
chusetts Horticultural Society, thus grown, which have
weighed between two and three pounds. Vines from Europe,
after growing one season only, have also been fruited, when it
has been particularly desired to prove the correctness of the
plant. But, in almost every instance, the vines have been
injured by it ; the imported ones the most so.

The border, he recommends, should be prepared in a diifer-
ent manner from that advised by myself. But it must be
remembered, that, although we have more rain in this country
than they have in England, yet the wet, cloudy, and foggy
weather there is very much greater than in the United States
of America ; (the foggy weather in the province of New Bruns-
wick undoubtedly approaches that of England more nearly).
Therefore, is of questionable utihty, the plan of main and
cross drains. In America, the proportion of bright sunshiny
days is much greater, also, than in England, producing severe
droughts ;* and, as the vine cannot succeed in producing su-

* In Loudon's Magazine, page 303, for the year 1833, is a horticultural diary. By
this, it appears that, at the place of record in England, the weather of that year was
132 fine clear days, 83 cloudy, and 130 when it rained or snowed some part of the
day.

At Salem, the average of fliree years is, 219 fine clear days, 66 cloudy, 80 rainy
or snowy, showing the difference, in the United States, of 66 days more of sunshine,
30 days less rainy or snowy, and 17 days less of cloudy weather.

Notwithstanding this difference in the weather, the average quantity of rain which
annually falls is greater in the United States than in England ; there, the mean av-
erage is 31 J inches ; in Salem, Mass., United States, 39 inches.

The time of the year in which the grape is usually ripening, under glass structures,
embraces seven months, say from March to November ; during this period, in 184;5,
there fell, at Salem, 24 61-100 inches ; in 1846, 16 97-100 inches ; in 1847, 27 49-100
inches. Li the month of September, 1847, there fell 6| inches, the greatest quantity

68 THE CULTURE OF THE GRAPE.

perior fruit without a proper supply of moisture, it is advisa-
ble to resort to some other method of avoiding too much wet.
This can be done by using in the border a due proportion of
broken bricks, oyster or any other shells, old mortar and
small stones, fine charcoal, etc. ; all these articles have a ten-
dency to keep the soil open, and to cause the water, when
superabundant, to pass off; they also are porous and retentive,
and very serviceable in yielding to the vine, in a season of
drought, the desired moisture. These articles should be in-
corporated with the soil of the border ; not (as advised by
this gentleman,) laid in a mass of one foot depth at the
bottom. The material in the compost of the soil for the
border is unexceptionable, and the manner of preparing it,
with the exception of the carcasses of animals, which should
be obtained at the time of preparing the border ; or, whole
bones substituted for them. Slaughter-house manure may be
used instead of both of these articles, when it can be had of
a suitable quality, that is, when it consists mainly of the offal
of the slaughter-house, sheep's heads, hoofs, &c., with a good
proportion of bones.

The system of growing the plants from single eyes, and the
manner of planting them in the border, is the common method
as practised by gardeners generally, at the present time.

Soon after planting the vines commences the operation of
heating the border by manure piled over the roots. This is
relied upon by Mr. Roberts as the great good. The necessity
for this artificial heat does not exist in the summer months in

in any month ; and the effect upon the grapes was bad, a large part of them suffer-
ing from the rot.

In England, there fell, during " 1845, 23 33-100 inches ; in 1846, 27 71-100 inches 5
in 1847, 16 25-100 inches, the smallest quantity that has fallen in any year since the
present century." — Gardeners' Chronicle, 1848, p. 24.

A great difference is here shown in the year 1847. In seven months of that year,
in Salem, there fell 27 49-100 inches, when, in the whole year, but 16 25-100 fell in
England.

The extreme range of the mercury, by a Fahrenheit thermometer, for 33 years, in
Salem, Mass., latitude 42° 34', north, longitude 70° 54', west, was, in summer, 101° ;
in winter, 13° below zero. In Philadelphia, latitude 39° 57', longitude 75° 11', in
summer, 103° ; in winter, 7° below zero.

THE CULTURE OF THE GRAPE. 69

the United States, nor in the southern states at any season.
A great objection to it is the excessive stimulus to the plant
from such a quantity of manure, which must be kept up every
year, (after the vine has become accustomed to it,) or the
plant will languish and cease to yield its fruit. In England,
it unquestionably has, thus far, worked well ; but, by this plan
of heating the border, the roots are spreading with rapidity,
and it seems inevitable that the time must come, when the
roots have so extended themselves, that they will suffer for the
want of further protection.

Wliere grapes are grown under glass on an extensive scale,
it would be dij0&cult to obtain fresh stable manure in sufficient
quantities (in most parts of our country it would be impos-
sible,) to make it practicable, and the expense of so doing
would be more than the value of the crop would warrant. In
the vicinity of large cities, and occasionally in other localities,
this manure may be obtained cheaply, and in sufficient quan-
tities for the purpose ; where this is the case, the objection
to it, on the score of expense, is obviated.

A grapery one hundred feet long would require a border
one hundred and ten feet in length and twenty-four feet wide.
As, by Mr. Roberts's plan, the border is to be covered with
this heating manure and leaves four feet heyond where the
roots of the vine extend, and two and a half feet deep, in a
few years, or as soon as the vines have become established, it
follows, that the enormous quantity of GSx^^rr cords of manure
would be required, to cover, in this manner, the border where
the roots are now presumed to have extended themselves ;
thus, one hundred and twenty feet long, twenty-eight feet
wide, and two and a half feet deep.

In our cold winter, I found it necessary to renew the heat
by adding one fourth part of new manure, and working it in
with the old, every three or four weeks. On a border to a
house winter-forced, that is, where forcing commences in De-
cember, this quantity of manure would be doubled by the
renewals. It is true that you would have about half the

70 THE CULTURE OF THE GRAPE.

original bulk of the manure in the summer for other uses,
but much of the strength of it will have escaped by evapora-
tion, or have been -washed into the earth ; and, where labor
is so high as it is with us, the cost of working and making this
heat, and removing it after the fruit has ripened, will be very
nearly equal to its value.

The cost of this manure at Salem, Mass., is $4.50 the
cord ; the expense of carting, from 50 cents to $1.00 per
cord, according to the distance it has to be carried ; making
the whole cost of the quantity required as above, in round
numbers, $700.

On the rafters of a house of this length of border, which
is to be winter-forced, eight hundred pounds of grapes would

be a VERY LARGE AVERAGE CROP. On the

back wall of the house, but which would not be ^^^ pounds.

affected by this heat on the border, one third

of this quantity would be as much as could be i ng^ rounds

relied upon, and this is more than is usually

produced in most graperies ; but my experience warrants me

in placing it at about this amount.

To judge of the practicability of the plan, a short calcula-
tion will be necessary : —

Cost of manure for the border, . . . $700 00

Interest* on the forcing-house, at a cost of $15
the running foot, 100 feet, cost $1500, at six

per cent., 90 00

Annual breakage of glass and other wear, fur-
naces, &c., 4, . . . . . . 60 00

Cost of fuel, 70 00

Labor on fires, watering, manuring, trimming,

and thinning grapes, . . . . . 200 00

"VMiole cost of the crop of grapes, . . . $1120 00

* The cost of a winter forcing-house is much greater, by necessity, in a very cold
climate than that of a house which only requires a slight artificial heat in spring.
The extra heating apparatus alone is a great additional cost.

THE CULTURE OP THE GRAPE. 71

The value of the crop of grapes, 1067 pounds, would not
net the producer more than the cost, and the probability is,
that there would be a loss to him. A very few pounds of
grapes are sold in Boston, in April, at $2 the pound, and in
May, at $1.50 to $2 ; but the main part of the crop would
not sell at over $1 to $1.25. The cost of sending the fruit
to market, and the expense of selling, is from twenty-five to
thirty per cent. In England, the prices are so much higher
that this process can be resorted to with reason.*

I have found the plan of covering the border with litter,
(as directed in my remarks on forcing,) to answer every pur-
pose, and at a much less expense.

I have a small stove or winter-forcing house, where the
border is covered with movable glass, which is taken off as
soon as the grapes are ripe, or the weather becomes warm in

* To show the relative prices of grapes and forced fruits in the two countries, I
here add a memorandum, from Loudon's Magazine, of prices at Covent Garden
Market, vol. for 1834, April, page 191 : hothouse grapes, per pound, from £1 10s. to
£1 15s. Grapes are spoken of as being remarkably early, 28th of March.

Vol. for 1835, April, page 270, grapes are quoted at from £1 to £1 4s., and forced
cherries at £1 10s. per pound, and forced strawberries, per ounce, Gd. to Is. 3d.

Vol. for 183G, March, page 219, forced strawberries are quoted at from 2s. Gd. to
3s. 6d. per ounce, and hothouse grapes at £l 10s. per pound.

The same year, in April, page 272, strawberries are quoted at from Is. to 2s. per
ounce, and grapes at from 10s. to £1 per pound.

In May, page 328, strawberries were at the same price, and grapes at from Gs. to
12s. per pound ; nectarines and peaches at from £2 2s. to £3 3s. per dozen ; cher-
ries, per pound, from £1 to £1 10s.

In June, page 383, grapes were quoted at from 4s. to 8s. per pound ; peaches and
nectarines at from 15s. to £l 4s. per doz. ; and cherries at from 4s. to 8s. per pound.

In August, page 498, hothouse grapes are quoted as at 3s. to 5s. per pomid. The
highest price for hothouse grapes is in March, and by this standard, and in our cur-
rency, this is ^8.47 per pound, and the value is constantly lessening till September.
In August, they are at from 72 cents to ^1.21 per pound.

At Boston, in March, they sell at g2 the pound, and this price is gradually falling
until August and September, when they can be bouglit at 33 cents to 62 cents per
pomid. Forced peaches, nectarines, cherries, and strawberries, are at the same rel-
ative prices as grapes ; and, indeed, neither of these last-named fruits can be grown
for market in this country, under glass, to yield the cost of production, at the prices
customarily paid for them.

The Gardeners' Chronicle for this year, 1848, quotes them at lower prices, %3 per
pound being the higliest mentioned. In Boston, in July, this year, they have been
sold by the quantity as low as 50 cents, which is less than the cost.

72 THE CULTURE OF THE GRAPE.

spring ; tlie border, under this, is covered with six or eight
inches of coarse litter and leaves in autumn, and, on the out-
side, with the same materials, so as, in all, to cover about
twenty feet. This answers the purpose very well, but in no
way better than the plan alluded to above.

On this border and under this glass covering I tried this
system of hot manure in 1843. The only advantage I de-
rived from it was the ripening of the fruit a few days earlier
than usual. But the steam from the manure, when freshly
made up, forced itself through the front of the house, by the
sides of the sashes, &c., and destroyed the foliage of the
"\dnes, where it came immediately in contact with them. It
is true that this would not have happened had the border not
have been covered. But the cost was more than the value of
the crop, and the system has not been tried since for the pur-
pose of forcing.

In the summer of 1843, I built a grapery. The border
was made according to the plan given by me in the first part
of this work. It was not begun tUl August, and the vines
were planted the last of that month, and a few of them in
September. They were of different ages, some only two and
three months from the eye, and others one and two years old ;
they all came into fruit at the same time, and I never have
been able to notice any difference in their growth, or in their
produce, since the first year. As these vines were planted
at so late a period, I was fearful that they might not become
sufficiently estabhshed in their new situation to survive the
winter. To induce a rapid and promote a late growth, this
method of heat upon the border was resorted to, and with
the desired effect generally. Owing to the situation of the
grapery, which is on a gentle slope, a few of the vines at the
bottom of this were killed by the too powerful juices of the
manure, which, after a heavy rain, soaked down to them. A
second and third set were planted and killed also, and it was
only by removing the manure that I was able to make vines
grow there.

THE CULTURE OF THE GRAPE. 73

The plan has been abandoned bj me as unsuitable for, and
unnecessary in, tliis country. In some situations, where the
ground is very cold and wet, and it is particularly desired to
grow grapes without regard to the expense, then it may be
found advantageous.

The disbudding of the cane is not advisable ; in England,
it may be serviceable on account of admitting light into the
grapery ; by Mr. Roberts's plan, a vine is never to have but
twenty-one or twenty-three spurs. I prefer to have forty
spurs, and, if the fruit is cut away from half of them, so
much the better, for they can then be fruited alternately.

It will be noticed, that it is recommended never to give air
in the middle stages of forcing until the thermometer attains
eighty degrees ; this is not my practice. In our climate, I
would much prefer to give air gradually by opening the lights,
or ventilators, a little, as soon as the mercury begins to rise
from the influence of the sun's rays, and giving more air as
the day advances, having the greatest heat from 10 o'clock,
A. M., to 2 o'clock, P. M. ; the same rule to regulate the
closing of the windows in the after part of the day.

The general remarks, as regards the heat from artificial
means and the temperature of the house by night and day,
are perfectly correct, and the advice given as to forcing, and
the care requisite to prevent a check, are well worthy careful
attention. It will be necessary to make due allowance for
difference of climate, if it is intended to follow out his plan
entirely. For instance, he states that it has formerly been
the practice to put out the fires in June in the grapery, even
if the grapes were not ripe, and attributes to this cause some
of the evils to which this fruit is subject under glass, and dis-
approves of this management, and goes on to say that the
fires must be kept up until the fruit is ripe. It would be ab-
surd, in this climate, to follow, literally, this advice ; some-
times in May, and frequently in June, we have very warm
weather, the mercury rising to 80°, and sometimes to 90° in
the open air ; at these times, the heat of the grapery cannot
10

74 THE CULTURE OF THE GRAPE.

be kept under 100° -w-hile the sun is sliining upon the house,
and any heat m the flue, or boiler and pipes, would increase
the difficulty. The fact is, such ad\ice will not do ; you must
regulate the heat by the thermometer, and, in warm weather,
at this season of the year, make, or omit to make, the fires,
\ as the temperature of the external air may be.

Mr. Roberts says, " that shanking and shrivelling have been
discarded by his plan of keeping the roots of the \me in a
somewhat corresponding temperature with that to which the
top is exposed." It has occurred to me, that the great
excitement given to the roots of the vine, by the manure
heaped upon them, and consequent vigor of the vme, may
have been the cause of the fruit not shanking or shrivel-
ling.

Mr. Roberts's idea may be the correct one, and yet shank-
ing and shrivelling be avoided without using this method.
If it is true, as Mr. R. states, that this difficulty is caused
by too low a temperature at the roots of the vine, as
compared with that in which the tops are situated, may not
this be avoided by having a lower temperature in the grapery,
particularly in the night ? I have, for many years, thought
that this evil was often caused by too great heat, followed by
too low a temperature. I can, at any time, cause these
troubles in the forcing-house to appear, but am not always
able to avoid them. A grapery without artificial heat is more
subject to shanking than the forcing-house, notwithstanding
the temperature of the earth, at the season of the year when
such a house is hable to the attacks of this disease, is much
higher, and the roots of the vine are enjoying a temperature
relatively to the tops almost correspondent with vines in open
culture.

I have observed that, in a house where there was no means
of warming it by fires, the crop of fruit has sufiered most
when, after a continuance of hot, bright, and dry weather, in
August, or early in September, we have had a succession of
cold, dark, and rainy days. In this case, the cause is, appa-

THE CULTURE OF THE GRAPE. 75

rentlj, too low a temperature at the top of the plant, causing
stagnation of the sap. A brisk heat from a flue, or any other
artificial means that will give a free circulation to the air
throughout the house, and raise it to a temperature near which
it has been during the hot weather, will prevent its spread.
The cold rain will have reduced the temperature at the roots
of the vine, but in a much less degree than that to which the
tops have been exposed, so that now the tops are relatively to
the roots in a proportionately warmer atmosphere than during
the hot weather. It does not appear to me, that want of
warmth at the root of the vine is the cause of the difiiculty.
These varieties of the foreign grapes which, in the grapery,
are now so much affected by this change in the weather, when
in the open air, and growing in the same soil, do not suffer in
the least from this shanking. It therefore appears evident,
that the cause of the difficulty must be looked for in the tem-
perature and ventilation of the grapery. And these causes
are, in my opinion, too great and sudden changes in the tem-
perature, and, perhaps, too great heat at night relatively to
V the day. '•—''
■"■^ A low temperature at night is not injurious to the vine,* on
the contrary, it is probably beneficial. But the vine under
glass, when the sun is shining, is subject to great heat, which
rapidly accumulates, and, on the obscuration of the sun's
rays, as rapidly decreases. Here is the cause of the trouble :
vines in the open air do not suffer from this pent up accumu-
lation of heat, and are not excessively excited thereby, and,
when cool, cloudy weather follows a warm, bright season,

* In 1836, when visiting the vineyards near the Rhine, and on the border of the
Lakes of Neufchatel and Geneva, I found the weather very cool, as compared with
the temperature of that season of the year in Massachusetts, the thermometer, during
August and September, var3'ing from 46°, the lowest point at night, to G0°, and, by
day. the highest point being 76° in the shade. Notwithstanding the low point at
which the mercury fell during the night, the grapes ripened finely. The vines here,
though subject to an intense heat when the sun shone upon the vineyards upon the
side of the hills, were, nevertheless, in an atmosphere which did not vary more than
10° or 15° in the daytime, excepting when the sun was shining upon them, and, being
in the open air, there was no confined heat there.

76 THE CULTURE OF THE GRAPE.

they are not checked in the flow of the sap, as the vine is,
under glass, in a cold grapery, -which is now suffering from a
change in the temperatujieDf 40° in the daytime, and 10° or
15° in the night. ^-^"^^

The Catawba grape, a native variety, is so subject to
shanking under glass, that, were it desirable to cultivate it
there, it would not be practicable.

If the grapery, though not intended to be forced, is pro-
vided with a furnace and flue, or the Polmaise system of
heating is introduced into the house, to be used when occasion
may reqmre it, (and there is nothing to be apprehended from
this evil excepting when the grapes are changing color and tak-
ing their last swell,) there will be no danger of any serious loss
of fruit, provided every other care is given to the house and crop
as directed. But where the house is not provided with the
means of artificial heat, promoting a free circulation of air in
bright days, by throwing open freely the doors and windows,
and keeping as low a temperature as possible in warm weather,
is the safest mode of procedure. The desire to ripen the fruit
early, causes the house to be kept warmer than prudence dic-
tates. In our climate, we are not always subject to tliis pest ;
when the month of September is dry and clear, we escape
altogether.

Every conceivable reason has been assigned as the cause
of shanking and shrivelling of grapes, by different gardeners,
and as frequently a certain remedy has been recommended ;
stiU, the evil exists. The term shanking is used when the
stem of the bunch is affected, and shrivelling when only the
footstalk of the berries is attacked. As this is the worst ene-
my the cultivator of this fruit has to contend with, I shall, in
their own words, give the opinions of some practical people,
extracted principally from Loudon's Magazine : —

Vol. 10, page 19, a writer thinks it caused by too great
heat at night.

Page 267, an experienced grape-grower thinks it caused
by damp, and recommends a good fire in the daytime, and to

THE CULTURE OF THE GRAPE. 77

give abundance of air, to expel it, by wbich means the moist-
ure evaporated is carried off.

Page 137. Mr. J. D. Parkes, F. H. S., Nurseryman,
Dartford. " A variety of causes have been assigned for that
disease in forced grapes which produces a shrivelled appear-
ance in the footstalks of the bunches, more especially in the
Frontignans and Muscats. Some consider that it proceeds
from the roots being too deep in the ground ; others think
that it is occasioned by the temperature of the earth in which
the root grows (when vines are planted outside the house)
being so much lower than that of the atmosphere within ; and
some attribute the disease to a want of air.

" Having observed that early-forced grapes are, in general,
free from this disease, and that it never occurs to grapes
grown in the open air, and having found, in a house under
my care, that some bunches immediately over a steam-pipe
were free from it, I have come to the conclusion that the
cause is stagnation of cold moist air ; and the remedy, the
application of artificial heat, to such an extent (even in sum-
mer, when the weather is cloudy,) as to admit, every warm
day, of opening the windows sufficiently to occasion a free
circulation of air. A gardener, to whom I stated this as my
opinion of the subject, has practised my plan, every year
since, with the most complete success."

Vol. 11, p. 493, the same author remarks : " In the paper
sent you and printed in vol. 10, page 137, you omitted to
insert what I think the most important matter. In the paper
alluded to, I considered it was from the footstalk of the berry
not being grown sufiiciently firm and hard, which I believe is
the only cause. If the grape is grown in a humid atmos-
phere, it elongates the footstalk, and causes it to be of a slen-
der, thin, dehcate texture, and, in case of a sudden change,
even for a short time, the footstalk is easily affected. When
this injury takes place, as I beheve, from the delicacy of the
footstalk, the sap ceases to circulate in the manner required.
I think this disease may be remedied by keeping the early-

78 THE CULTURE OF THE GRAPE.

forced grapes wtli less humidity in the house than some use
when the crop is young, which helps to elongate the footstalk.
In later grapes, if there were more air admitted, or artificial
heat kept up in cold damp weather, either would remedy the
disease ; but, as I stated in my former paper, give air and
artificial heat at the same time. As I am making this second
attempt to impress on the mind of the reader that the cause
is really in the footstalk, I can and will advance a few thuags
to make it more evident.

" I was asked this season, by a gardener, what I would
say to a vinery being left a httle open all night at top ; my
reply was, I had not tried it, but I would not hesitate in say-
ing it was more hkely to do good than harm. He said that
there were the finest grapes in a house so treated that he
had seen all the season. I was asking a gardener, about
Christmas, how liis grapes had done this year ; his reply was,
Very well ; I adopted your plan, (except one light, which I
could not move,) giving plenty of air. The grapes under the
light, which I could not move, were not so good as the others.
In a house I had this disease take the crop, with the excep-
tion of a vine at the end, where the steam-pipe entered, pro-
ducing a great and drying heat ; and there was a door, with
a ventilator over it, which all aided to keep off the disease.
This vine alone was always free from it : this speaks for itself.
Perhaps many may think I am too sangmne on this subject ;
but should I be right in my opinion, and in the means of pro-
ducing a remedy, I shall be vain enough to think I have done
some real good. Should any person really find the correct-
ness of it, I hope they will do me the favor to acknowledge
it in your magazine, which will be attended with some good ;
and should it be fairly proved my idea is wrong, I invite the
same insertion from those who may have proved it to be so ;
but let them give it more than one trial, and fair ones, for I
have no desii-e to mislead."

Vol. 11, page 603. " Having been troubled with the
shrinldng or shrivelling of grapes, more or less, for several

THE CULTURE OF THE GRAPE. 79

years, I am determined to add my testimony to tliat of Mr.
Parks, that some good may be effected by leaving air in the
house all night, &c. &c." This writer agrees with Mr. Parks
in the plan of giving air as the remedy, but does not admit
that the length of the footstalk can be the cause.

Vol. 12, page 244. Mr. Jasper Wallace thinks that " the
principal cause of the shrinking of grapes is owing to the
ROOTS BEING OVERHEATED and not having sufficient moisture,
when planted in the inside border."

Vol. 13, page 261. Mr. J. Robertson, Nurseryman, says :
" There has been much discussion in your magazine on the
cause of, and remedy for, the frequent shrivelhng of grapes,
about the period of ripening, in stoves and vineries. Being
unluckily privileged, by my own ill success, to offer an opin-
ion, I must attribute it, in my case, (for I think it may pro-
ceed from various causes,) to their being enveloped, at that
season, in the warm, humid atmosphere generally maintained
in stoves.

" In my former communication on the shrivelling of grapes,
(vol. 11, page 603,) I fancied I had hit on a plan that, in
some degree, prevented the footstalks of the berries from
turning black, but now, after another year's practice, chance,
as it often does, has thrown in my way something which I
never could have discovered without it. I am convinced, that
too moist an atmosphere is not the cause of the shrivelling of
grapes, but that it arises from the inability of the vine to pro-
vide a sufficient quantity of nourishment for the berries. The
inability of the vine to provide for its fruit may arise from
different causes, such as overcropping, the foliage being too
crowded, &c."

Vol. 16, page 598. By W. H., (Mosely Hall.) " Sev-
eral articles have appeared, at different times, in the Garden-
ers' Magazine, on the shrivelling of grapes. I have tried
every one of them, as they made their appearance, but with-
out the least success. In Dr. Lindley's Theory of Horticul-
ture, article Bottom Heat, it is there stated that the cause is,

80 THE CULTURE OF THE GRAPE.

that, the roots being in a colder medium than the branches,
the supply of sap is consumed quicker than the roots can fur-
nish it, and this brings on the disease. Dr. Lindlej, every
one must allow, is very high authority ; still I doubt this being
the cause of the blacking of the footstalks, which is the dis-
ease that I particularly wish to refer to. I have the manage-
ment of three houses in which grapes are grown. One, I
begin forcing the first of January, one, the first of February,
and one, the first of March. The first house ripens its fruit
in May, the second in June, and the third in Jvily. In the
first and second, there shall be no shrivelled berries, in the
third, if the weather is cloudy, there shall be a great many.
The covering is taken off the borders about the beginning of
April, and, if the coldness of the borders was the cause, I
should suppose that those which ripened in May and June
would be more subject to the disease than the July one, for
the earth undoubtedly gets warmer as the summer advances.
I have been a grape-grower for more than twenty years, and,
durmg that time, the disease has particularly engaged my at-
tention, as I have always been more or less subject to it, and
I am fully convinced that it is caused by the borders being
made too rich and stimulating, and by a deficiency of light.
ISlj borders are all prepared in the same way, and of the
richest materials, and the one that I commence forcing in
March produces foliage of the most luxuriant description ;
those large leaves require more light to elaborate the sap than
smaller ones, and, if light is deficient, the sap is not properly
prepared for the healthy nourishment of the fruit, and this
brings on the disease. I have known vineries where borders
have been made inside of the house, and vines planted against
the back wall, and borders made outside, and vines trained
up the rafters. The grapes upon the back wall have, every
one of them, shrivelled until the vines upon the rafters had
been shortened so as to admit the light upon the back wall,
and then the grapes have done well, plainly proving that want
of light was the cause, and not the want of heat in the border.

THE CULTURE OF THE GRAPE. 81

In earl J forcing, I have covered one half of the border with
hot dung and leaves, two feet thick, the other half, six inches,
and I never could discover the least difference in the growth
of the vines inside, or in the fruit. The larger the leaves are
the more light they require to assimilate and decompose the
sap ; and this, in mj opinion, is the reason why early forced
vines do not shrivel, their leaves scarcely ever being more
than half the size of those begun in March, and the hght in
May and June is commonly greater than that of July, which
is, in general, a dull and showery month. After trying every
thing that I had seen recommended as a remedy, and feeling
fully convinced, in my own mind, that want of hght was one
of the causes, I thought I would try what effect proportioning
the heat to the light would do. This I have practised for
several years, and with a success beyond my expectation.

" In dull weather, I keep the house cool, and, when the
grapes begin to color, if the weather is warm, I leave the top
and front Ughts a httle open, so as to keep up a regular circu-
lation of air in the house night and day ; and, if the weather
is cold and wet, I shut the front lights, and a little fire is
made in the front flue so as to cause the air to circulate, but
nothing like forcing is attempted. By this simple mode of
management, I have so far conquered the disease, that, in-
stead of losing half the bunches, I now only lose a few ber-
ries here and there in some of the bunches, and a few at the
points of some of them, but not any of any consequence. I
never expect to get entirely rid of it, as the great fault lies
in the formation of the border. We consider the vine to be
a gross feeder, and therefore think that it is impossible to
make the border too rich, but this is certainly a great error."

Vol. 17, page 45. By Robert Wilson, Gardener. " There
has been so much discussion on the shrivelHng of grapes, that
I make bold to give my humble opinion also, more especially
as I consider our friend W. H. (vol. for 1840, page 598,)
not altogether correct in thinking that the shrivelling proceeds
from the border being too rich and stimulating. Crowded
11

82 THE CULTURE OF THE GRAPE.

foliage will be injurious, as far as preventing free access to
light and air. Nor do I acquiesce with our learned friend
Dr. Lindlej, in supposing that it proceeds from the roots be-
ing too cold for the internal atmosphere. I had vines under
my care at Edgerston, in Roxburghshire, in the spring of
1837, when the thermometer stood at 13° out of doors, and
the internal atmosphere was 72°. The vines were planted on
the outside of the house, with their stems wrapped up with
moss, and the border mulched. They were planted in a com-
post of strong hazelly loam, formed from the sward of a
pasture thoroughly decomposed, and one fourth vegetable
mould of decayed tree leaves, one sixth of good rotten horse
and butcher's grub dung, and a little sheep dung, with a mod-
erate quantity of powdered bones and lime rubbish. The
borders were frequently watered with liquid manure water
from the drainings of a dunghill, and we never had a shriv-
elled grape during the three years I was there ; and these
grapes have never failed taking the first prize for the best
flavored bunch at the Jedburgh Horticultural Society, for
many years past ; and there are vkieries in this neighborhood
that have borders not above three feet deep, upon a gravelly
bottom, which have not been renewed these fifty years, that
have had abundance of shrivelled grapes in them every year
lately. I think the foregoing remarks prove that it is neither
the coldness nor the richness of the border that is the occa-
sion of the shrivelling. Now, in my opinion, damp, stagnant
air is very much, if not altogether, the cause of the shrivelling
of grapes after they commence their second swelling. If
there should not be a free circulation of air in the house, they
will shrivel, and, if the weather be wet or cloudy, they will
not do with high forcmg. I am certain, from experience, that
W. H. is perfectly correct as to the air, and keeping a dry
atmosphere."

Vol. 17, page 47. Another writer says, " Never thin out
the berries until the seed is formed, and let the berries touch
and press each other close when ripe ; " this, he says, will
prevent all shanking.

THE CULTURE OF THE GRAPE. 83

Vol. 17, pages 47 and 48, J. W. B. says, want of food is
the sole cause, and " this deficiency of nutriment might arise
from various causes, but, undoubtedly, the principal one is a
bad border ; under which head, I include not only poor hun-
gry soils, that are incapable of supporting a plant in vigor,
but those deep and narrow pits of rich earth in which vines
are generally planted, and even borders of proper dimensions,
if the subsoil is wet and the drainage imperfect. Depend
upon it, the most essential condition in vine culture is a bor-
der so constructed as to insure a ready passage of superabun-
dant moisture in the wettest seasons. The young fibrous
roots of vines are exceedingly tender, and soon rot when
soddened in cold wet soil ; consequently, the plant, being
thus deprived of its mouths, may starve in the midst of plenty.
According to the extent of the injury to the roots, so will the
fruit suffer. On the same principle, (deficient nutrition,)
over-cropping will produce the same result, even when the
roots are in a healthy state."

Any quantity of extracts might be added to these, but the
above are sufficient to show the extent of the disease, and the
principal reasons assigned for its cause by practical men.
The Frontignans and Muscats are more subject to the evil
than any other varieties, and the cause in these cases un-
doubtedly often may be, injury to the roots from too much
moisture ; for these vines will not succeed in any situation
but where the roots can be kept dry, at the approach of the
period for the maturation of the fruit. Nor will they suc-
ceed thus situated, unless they have a free circulation of hot
air around their tops ; and, when the fruit is ripe, this circu-
lation of air must be continued, and attention given to keeping
it as dry as possible, otherwise the fruit will soon decay.

In conclusion, it may be, in my opinion, thus summed up,
that shanking or shrivelUng is a disease peculiar to the
grape in its culture under glass structures, caused by a
deficiency of nourishment, which deficiency is occasioned
principally by a defective atmosphere in the house, causing

84 THE CULTURE OF THE GRAPE.

stagnation in the flow of the sap ; and this difficulty may be
increased, and the spread of the e\i\ promoted, by various
causes, — such as a poor border, general weakness of the
vines, overcropping, and chiefly by not paying due care to
the ventilation of the house. Wliere the person in charge of
the grapery has command of artificial heat, by following, to
the letter, all the directions as given by me for the culture
of this fruit, and constantly causing the temperature of the
grapery to be as directed, he will have little to apprehend
from this trouble.

If it is intended to plant vines, to be trained on the back
wall, the soil, on the inside of the house, must be prepared,
as directed for the border on the outside.

If figs are to be planted, the same border is recommended.

Peaches do not require a rich border, and, for them, the
natural soil will be suitable.

To improve a poorly made, or exhausted border, in a house
already built, where the vines do not succeed well, the follow-
ing process is recommended as best adapted to cure the
original defect : —

In the spring, have the border covered with two or three
inches of lime rubbish, or oyster shells ; let this be forked
into, and well mixed with, the soil ; after this, have the whole
border covered, two feet deep, with fresh stable manure, —
the newer the better ; the object being to cause a strong heat
above the roots of the vine, thus dra-wdng them to the surface.
This should remain on the border two months, when it may
be removed. It is probable, the young roots will have pene-
trated the border, and be growing in the under part of the
manure ; if so, these must not be injured, for, if they should,
the benefit expected from the operation would be lost ; when
it is found that this is the case, that part of the manure must
remain on. After removing the manure, the border should
have a top dressing of three or four inches of well decom-
posed cow or hog-pen manure.

THE CULTURE OF THE GRAPE. 85

PLANTING THE VINES.

In planting, which is the next operation, open a hole suffi-
ciently wide to admit of the roots being spread out to their
entire length ; care must he taken to spread out all the roots
separately, without injury to the small ones, and do not let
them overlay or interfere with each other ; make the soil fine,
and cover them with an inch or two of it ; with a rose water-
ing-pot, settle the soil and roots, by giving them a thorough
watering ; finish covering, and do not water them again.*
They should be planted about three inches under the surface,
and three feet apart ; if the border is only twelve feet wide,
five feet is near enough. If the house has been built on
posts, as directed, let the head of the vine, after planting, be
three inches from the front, on the inside, — the roots being
on the outside. If the vines are planted in the fall, they
should be cut back to three eyes immediately ; but, if planted
in the spring, they must be allowed to grow until the shoots
are one inch long, when rub off all but the three lower shoots. f

* I recommend the planting of vines for tiie crop of fruit on the back wall as being
the most likely to give satisfaction ; for, although they do not give as large crops as
the rafter vines, yet they yield better fruit than the peach ; the fig does well thus sit-
uated. When the house is strongly and early forced, peaches and cherries do not
succeed ; the fruit of the latter, if it was sure, would be desirable, but it requires
more air in setting than is good for the grapes.

" Vines do better with their roots inside the house than outside, if well managed,
and nothing placed on the soil in which they grow." — Gardeners' Chronicle, p. 080,
Oct. 1846.

I am willing to admit, that vines do as well, thus planted, when, as it is said, they
are " well managed," but they require more care in watering, etc. I am not willing
to allow that they do better, and never would advise the rafter vines to be thus
placed, miless they cmi roam at pleasure in the open border ; when the vines are
planted on the inside, the roots will grow with rapidity, and push as straight as pos-
sible for the border outside of the house, thus proving that they prefer to be under
the influence of the full effects of the sun, air, and rain upon the soil.

Do not shake the vine after planting, as sometimes advised 5 it CcUi do no good,
and will probably break some of the rootlets.

t If the border is in a suitable condition, the vines do equally well when planted
at any time after the fall of the leaf If they are in pots, I know of no reason why
they may not be planted at any season of the year.

86 THE CULTURE OF THE GRAPE.

VINES FOR PLANTING.

The vines for planting should be in pots, and one or. two
years old ; before planting, they shovild be kept quite dry a
few days, as the roots are more easily separated.

If the plants are growing, leave off watering them until
they begin to droop, when you can plant them out ; the risk
of injuring them will be lessened, and the free watering, after
the roots are spread out, will immediately settle them in their
position, and they will grow rapidly.

If grown on the place, or to be obtained near, young plants,
in pots, just rooted, can be used. Turn them out with the
ball of earth entire, and plant, without disturbing the roots,
on the inside, near the front of the house.* I have planted
such vines, and they have come into bearing as soon as older
ones ; they are to be preferred to old vines, as the latter are
very much injured in transplanting, if they have been growuig
in the open border ; if in pots, the roots are so matted
together, that, in separating them, many will be broken off.

GRAFTING THE VINE.

T. A. Knight, Esq., in a paper read to the Horticultural
Society, in September, 1821, says, " I selected three cuttings
of the Black Hamburgh grape, each having at its base one
joint of two years' wood ; these were inserted in, or rather
fitted to, branches of nearly the same size, but of greater age,
and all succeeded most perfectly. The clay which sur-
rounded the base of the grafts was kept constantly moist ;
and the moisture thus suppHed to the grafts operated very
beneficially, at least, if it was not essential to the success of
the operation."

Mr. J. D. Parks says, " the best time for grafting is when
the stock is far advanced in growth as the setting of the fi-uit.

* See growth of vine, remarks relative to Mr. Roberts's system.

THE CULTUKE OF THE GRAPE. 87

The stock should then be cut down, the scion having been
kept in a dormant state." — Loudo7i's Magazine, |)age 494,
vol. 12th.

In grafting vines, I have cut them off at the surface of the
ground, and with a knife have split the stump in the middle
and inserted the grafts, cut in a wedge shape ; they have
always grown. (See grafting, as practised by Mr. Cleveland
and Dr. Sidney Weller.)

TREATMENT OF THE VINES.

First Year.

The first year, they should not be forced, but allowed to
push naturally as the season advances.

In the vicinity of Boston, they will push their buds early
in April ; let the shoots from the three eyes grow until they
are two or three feet long ;* tram up the leading one to the
roof, and stop the other two, by pinching off the end of each ;
the leading cane must be stopped, when it reaches the top of
the rafters ; the vine wiU be strengthened, by allowing it to
make a free growth ; after September, stop all shoots as they
push, that the vine may the better ripen the wood.f

Early in the spring, throw open the house and give air
freely, continuing to do so during the season, when the mer-
cury is above freezing ; it is best to shut up the house at
night, leaving one or two lights a little open, to let the moist-
ure escape. It will not be necessary to syringe the vines,
provided they have ample moisture at the roots. If the
weather is dry, and the vines are not growing well, give them

* Perhaps it is best to allow all the lateral shoots to grow, the first three months of
the first season after planting, to guard against accident to the leading shoots, as any
check to tlie growth of the top is felt, in a corresponding degree, by the roots. For
instance, if only one shoot is beuig trained up, and this should be broken out, and
the vine should make a second, it would be but a weak one, and a loss of one year
in the fruiting would be the result.

t Vines will grow as rapidly in a moist temperature of 80° or 90° as under any
circumstances.

THE CULTURE OF THE GRAPE.

A, is the vine after it has been cut back at planting.

B, shows it at ihe end of the first year.

C, shows it cut back at the fall pruning of the same year.

D, the end of the second year.

E, at the end of the second year, cut back for fruiting.

F, at the end of the third summer.

G, the end of the third summer, cut back.

If the spurs become too long in a few years, you must allow one of the shoots,
that are constantly pushing on the back wood of tlicm in the spring, to grow, and, at
the fall pruning, cut back to it.

THE CULTURE OF THE GRAPE. 89

two gallons of water each at night, and repeat this two or
three times a week while the drought continues. If your
border is poor, liquid manure should be given occasionally.

After the leaves have fallen, which will be in October, or
early in November, cut back the two spurs to one eye, or bud,
each, and the long cane to two eyes. If any insect has been
troublesome, to destroy them, or their eggs, wash the vines
carefully with soap suds, moderately strong. The first of
December, protect the vines for the winter, by a covering
of straw, or Russia mats ; the border must also be covered
with seaweed, or coarse litter, to protect the roots from frost.
This completes the management for the first year.

Second Year.

The second year, as the spring advances, and the power of
the sun increases, open the wmdows and doors of the house
to let the heat escape, and to prevent the vines bursting their
buds, shutting up again before night ; do not hasten the push,
ing of the vines, but rather keep the house cool until the
tenth of April, when it will be best to uncover them ; promote
a free circulation of air in bright weather ; give some ventila-
tion on cloudy days ; shut up the house before the sun sets.
About the middle or last of May, the four eyes will have
grown, each, one or two feet ; train up the strongest of the
two on last year's wood, and shorten back the other three, by
pinching off the ends of the shoots ; during the season, give
plenty of air in fine weather, and shut up the house at night.
The best way of training the vines is by iron rods, parallel
with the rafters, having three of them ; a centre one, to which
should be tied the cane, and one on each side of this, about
eight inches distant, to tie the bearing shoot to ; in a cold
house, they should be ten inches from the glass, and, in a
forcing one, fourteen inches.*

* Some persons prefer the rods to rim horizontally the whole length of the house,
which is the preferable mode when the vines are planted at three feet distance from
each other, and no regard is paid to placing them under the rafters. This is the

12

90 THE CULTURE OF THE GRAPE.

As the leading cane grows, tie it carefully to the rod, or
trelUs ; stop all the laterals as they appear at one eye or leaf ;
continue to check them, as they push again, in the same way.
The second shoot on last year's wood may be cut entirely out
in June, or, as soon as it is certain that no accident to the
leading cane will require the use of this as a substitute ; the
shoots on the spurs of the old wood must be stopped, as often
as they push, by cutting them back to one eye.

Stop the leading cane when it has grown about fifteen feet,
and before it reaches the top of the house ; allow the upper
lateral to grow ; this will prevent the eyes on the upper part
of the cane from bursting. This lateral should be cut back
to one eye, after it has gro^vii three or four feet ; if it still
continue growing strong, check it again.

Early in July, dust sulphur on the floor of the house, to
prevent mildew ; to be effectual, one pound should be used
for every twenty square feet of the house. If mildew should
make its appearance, and continue to increase, syringe the
vines at evening, and dust the foliage also with it.*

method used in the houses which I have recently erected. On the front, or upright
part, there should be two of these ; the first about eig-hteen inches from the ground,
the second at the proper distance (ten or 14 inches,) from the roof 5 on the rafters,
the first one should be placed about twelve inches from the plate, and the last, or
upper one, at about fifteen inches from the ridge-pole ; the intervening ones may be
at distances of three or four feet, as deemed best. With this method of training,
small wires, rumiing parallel with the rafters, should be attached to the ridge-pole, or
upper rod, and, resting on the other rods, be brought down and secured to tiie sill,
one on each side of the stem of the vine, at about si.x inches from it, to support the
lateral, or fruit bunches. The rods should be of one quarter inch iron, secured at the
ends to the wood work by screws. In the interior, they must be fastened to the
rafters by iron pieces, which should be three eighths of an inch in thickness, and five
or six inches long ; these are secured by two screws (on a flattened end,) into the
rafters, with a socket on the other for the rod to rest in, which must be closed firmly,
by pincers, after insertion.

Vines on the back wall may be trained on wire, or other trellis, as may be most
convenient. (See trellis for out-door training.)

* Nathaniel Silsbee, Jr., Esq., informs me, that, in his grapery, which is a cold house,
he covers the floor twice, every summer, with the sulphur, and recommends its ap-
plication in the middle of the day, as, at that time, part of it will rise and settle on
the vine, but, in such small particles, as to do no injury. He has foiuid this efiectua!
in preventing mildew, if this fungus makes its appearance before the sulphur is

THE CULTURE OP THE GRAPE. 91

Mildew is a fungus, which perfects its seed in a very short
time, and spreads rapidly over the fruit and foliage, if not
destroyed. When only a httle of it appears, wiping with a
soft cloth will remove it eifectually. It usually comes on
the vine in Massachusetts, in foggy weather, in July and
August, and resembles white mould ; when observed in this
fresh condition through a microscope, it is very beautiful.
Another evil, a disease to which the grape is subject, appears
on the vines and destroys more or less of the fohage at the
same season of the year, and with the same weather ; it is
called the blight. The two are often confounded, and consid-
ered as the same. I know of no remedy for it. The mildcAv
is promoted in its growth by dampness, and by the east winds.
It operates singularly. A vine in the open air in my garden,
trained on the south of the house, is very little injured by it ;
branches of this vine, extending round the corner of the house
to the east side, are yearly so badly affected that the fruit is
valueless. Downing, in the Horticulturist, says, " that giv-
ing the soil a plentiful supply of plaster of Paris, and this
turned under immediately, is a complete protection against
mildew in the open air." Other persons have recommended
lime and ashes to be applied in the same way to the soil, as a
certain preventive.

The rust on grapes, which seems to trouble English culti-
vators, does not prevail to any extent in the northern states
of America. What little there is, usually is produced by the
grapes coming in contact with the moisture of the hand, or
the hair. When the grapery has back and end walls, washing
them with Hme and sulphur is useful as a preventive against
mildew.

In September, begin at the lower part of the cane, and,
with a sharp knife, cut clean out all the laterals for eight or
nine feet, leaving those on the upper part of the cane to be

applied, it will be more difficult to suppress its growth. It has been very trouble-
some, in late houses, this July, (1848,) and I had to dust the foliage and fruit before it
was checked, and the quantity used was much greater than that named above. In
early houses, I never have it.

92 THE CULTURE OF THE GRAPE,

cut out in the autumn pruning ; be careful, in doing this, not
to injure the bud or the leaf of the cane where you cut, for
from this eye your fruit is to come next summer.

As soon as the leaves are falling, cut back the cane to eight
or nine feet, and the two spurs to one eye, each.

AVith a painters' brush, put on the vines a composition of
soft soap and sulphur, in the proportion of four pounds sul-
phur to two pounds of soap ; be sure to cover all the wood,
and particularly around the eyes. To prepare this wash, mix
the two substances well together when cold, and pour hot wa-
ter upon them ; it should be of the consistency of cream when
put on the vine.

The first of December, lay do-\vn tiie vines, horizontally,
near the ground on the front of the house, and cover them
from the sun, Russia mats are the best for this purpose ;
cover the border as last year.

This will end the second season of their growth. So far,
we have considered the house a cold one, or without fire heat ;
if the vines have been planted in a greenliouse, and a fire
kept up, then they will have started in February or March ;*
if they are so situated, let the house be kept at as low a tem-
perature, night and day, as the safety of the plants will
admit ; the treatment should be the same for the season, ex-
cept the covering of them with mats, which would be un-
necessary.

Third Year.

The third season, air the house, as directed the last year ;
uncover the vines from the first to the middle of April, as the

* The only serious objection to growing grapes in a greenhouse is the trouble
caused from insects which infest the plants in the pots, and spread, not unfrequently,
over the vines. The red spider is the most injurious, and, in the autumn, the insects,
(if any.) when the leaves drop, are, by these means, conveyed to the plants again.
In the treatment of the vine thus situated, the rules for priming, thinning, &c., must
be followed. As regards temperature, etc., they must be subject to the treatment
given to the plants, so long as the plants arc in the house. It will be the better plan
to keep the vines from pushing, as long as possible, in spring, by having as low a
temperature as the plants will thrive in.

THE CULTURE OF THE GRAPE. 93

spring may be mild or cool ; keep them in their horizontal
position, until the eyes have all pushed ; have a moist atmos-
phere, by sprinkhng the vines and the floor several times
every day. About the twentieth of April, or the first of
May, they will have pushed their buds so as to be all ready
to be put to the rods, or trellis.

During the season, give air freely when the sun shines ;
shut up the windows towards night, as the sun recedes from
the house. The mercury should not rise above seventy-five,
until the blossom is over ; after that has passed, eighty or
ninety, at midday, will do no harm ; occasionally, wet the
floor of the house in the afternoon ; the inside border must be
watered as often as the roots of the vine require ; continue
this treatment for the season. As the grapes begin to color, be
cautious in watering, and, after they are fully colored, do not
give water at all until the grapes are all cut, leaving open some
of the hghts at night, unless there is danger of frost, or rain.

About the last of May, the shoots will be from one to three
feet long ; train up the leading one the same as last year, and
cut back the others to one leaf beyond the bunch of fruit to
be retained for ripening ; the bunch nearest the cane is the
one usually left on for this purpose ;* cut off all the others ;
never leave more than one bunch on a spur, and cut away all
the fruit from every alternate spur ; when this is done, and
there is still more than eight good-sized bunches remaining,
reduce them to this number ; these will be quite enough for
the vhae to mature the first year of bearing ; if the bunches
are very large, you must cut off still more ; do not allow
over ten pounds of fruit to ripen on each vine ; they probably
will average not less than one pound to the bunch.

Occasionally, it will be necessary to go over the vmes and
stop the laterals that push on the leading cane and on the
spurs, by cutting them back to one eye ; it will be found a

* It sometimes happens, that a spur will have four or five bimches on the shoot, the
nearest one to the cane being at the second leaf; when this occurs, it is best to leave,
for ripening, the second bunch, cutting away the others.

94 THE CULTURE OF THE GRAPE.

saving of labor, to perform this pruning at regular intervals
of a fortnight during the season ; continue this until they
cease growing ; the leading cane should be stopped as soon
as it reaches the top of the house, leaving one or two laterals
at the top to grow a few days, when you should cut back one
of them, and leave the other a few days longer, when that
must be cut back also. I do not syringe the vines after they
are trained to the trellis, and do not think it ever necessary,
provided the house is kept moist by watering.

The vines will begin to bloom early in June ; when the ber-
ries are as large as peas, begin to thin them ; cut out all the
small ones first ; no rule can be laid down as to the number
to be taken out of each bunch, for the same kinds set their
fruit more or less thickly in different years, and in different
situations. Of Black Hamburgh, I usually cut three out of
five berries ; of Zinfindal, eight out of ten ; of Chasselas,
when they set well, five out of ten : experience will soon teach
one what is proper to be done. If the shoots from the spurs
have not been tied to the rods, they should be as soon as the
thimiing is over ; do this carefully, and let them be at equal
distances ; a little attention to this Avill improve the appear-
ance of the vines very much.

Examine the bunch as the grapes swell ; if they are press-
ing together, cut out still more, always taking the smallest
berries. In thinning, avoid touching the grapes with the
hand ; the moisture of the flesh causes rust ; if it is necessary
to handle the bunch, gloves should be worn. After they be-
gin to change color, if it is necessary to thin them more, the
scissors must be used cautiously, in order not to injure the
bloom, and thereby destroy the beauty of the bunch.

Early in July, spread the sulphur, as directed the last year.
The grapes will begin to change color in August, and to
ripen about the middle of September.

" If the fruit-bearing branch be not very vigorous, it ought,
in July, to be cut ofi" close to the fruit. In the heat of sum-
mer, some leaves are necessary over the fruit to shelter it

THE CULTURE OF THE GRAPE. 95

from the sunbeams until it is half ripe, and then bareness* is
requisite to bring it to maturity." — The Complete Grardener,
etc., by 31. De la Quintiney, London, 1719, page 157.

" Nets may be used to prevent birds eating the fruit, and
vials with water and honey, or a little sugar, hung upon the
branches, will induce flies to drown themselves, which, (when
a considerable number are in,) must be emptied, and renewed
as before." — Ibid, 157.

When ripening off, if the berries do not swell or color well,
and, in black varieties, are of a pale red color, feeling soft,
if touched, you may be assured the vines are not strong
enough to ripen the crop ; cut off the lower part of the bunch
of some, and the whole of others, selecting, for this purpose,
the bunches which are the most affected in this way, and re-
ducing the quantity on the vine one tliird, or one half, and
do so as soon as you suspect this is the case ; by these means,
you may save the residue of the crop, and, at the same time,
relieve the vine from the exhaustmg effort of attempting to
mature it. This is a trouble caused by overcropping, and is
entirely distinct from what is usually termed shanking ;f for
this disease, after it has once taken hold of the bunch, there
is no remedy ; the part affected must be lost. In September,
cut out all the laterals from the new cane, as directed last
year.

* The leaves on the shoot bearing the fruit must never, on any consideration, be
removed ; if necessary to let in air and light, prune out the laterals and cut back to
the bmich. The whole tenor of this remark is only applicable to European culture ;
with our American varieties, this practice would be highly improper. It would be
better never to prune or stop a shoot than to do thus. I would advise the opposite,
and say, if a shoot is very vigorous, and is drawing an undue share of the sap to
itself, to the detriment of other parts of the vine, check it by stopping the end of the
branch, to promote the growth of the weaker ones.

t Shrivel or shanking in grapes is caused by a disease on the skin of the foot-
stalk, or stem of the bunch ; in either case, it causes the fruit beyond the affected
spot to shrivel, turn acid, and become worthless. When only the foootstalk is in-
jured, it is termed shrivel ; when a shoulder, or part of the main bunch, it is said to
be shanked. When it first appears, it is of a brown color, and is on one side of the
stem only ; at this time, removing the spot witli a sharp knife will often stay its pro-
gress ; when this is not done, it will soon spread around and meet, thus girdling the
part affected, and as completely destroying the fruit beyond, as if it had been cut otf.

96 THE CULTURE OF THE GRAPE.

This treatment of the vine will give you delicious fruit,
well-colored, and, consequently, high-flavored ; in black grapes,
it may be laid down as a general rule, that, when fully ripe,
the blacker the grape, the more spirited and richer the juice ;
bunches weighing about one pound are usually better ripened
than larger ones. The berries of the Black Hamburgh,
grown by these rules, will measure three and four inches
round. This grape is often grown of a slightly reddish tinge,
and sometimes Avith very large berries, very sweet, indeed,
but deficient in flavor.

This is a simple process, but the practical operation of it
involves much labor and unremitted attention. After all is
done that is required by pruning, thinning, watering, &c.,
much depends upon the proper ventilation and heat of the
house ; this must be opened and shut as the weather changes ;
if clouds are constantly passing during the day, and the sun
alternately obscured or shining, it will be difiicult to regulate
the temperature ; a partial opening of the top lights will allow
the heat to escape, and prevent too great an accumulation of
it ; the person having charge will soon, by attention, ascertain
how much ventilation is required under such circumstances.

It will be preferable to have a low temperature, and chang-
ing between sixty-five and eighty, than by having the house
closed, the heat raised, for even a very short time, to one
hundred, or one hundred and twenty, which would be the
case in changeable weather, should the sun shine forth sud-
denly, and the house be entirely closed. This must never be
allowed, but, as soon as there is a prospect of the sun shining,
open the lights a little, and continue opening as the heat in-
creases.

Avoid sudden changes of the temperature as much as
possible, and the air should, at all times, be admitted grad-
ually.*

* In regulating the temperature of the grapery, care should be had to prevent the
too great accumulation of heat from the sun ; to avoid this, the \\iudo\N s, or the ven-
tilators, must be opened a little as soon as the heat begins to increase, and thus,

THE CULTURE OF THE GRAPE. 97

Never allow any of the leaves of the vine to be taken off
for the purpose of admittmg the sun to the grapes.

If aphis, or the vine-fretter, appear on the vine, fumigating
the house with tobacco will destroy them. If red spiders are
troublesome, moisture and sulphur are the only remedies ;
syringing the vines at evening, and dusting the leaves with
flour of sulphur.

In September, all but the last lateral on the spurs should
be cut out.

When the leaves are off, early in November, cut back the
leading cane, leaving four feet only of the new, or this year's
growth ; this will now make the entire length of the cane
twelve or thirteen feet ; cut back, close to the old wood, the
spurs that have fruited this year ; those that have not, cut
back to one eye, or bud, to bear fruit the coming season :
clean and put over the vines the soap and sulphur, as before :
and, the first of December, lay them do^vn and cover them, as
last season.

If the spurs are too close together, you can cut out those
that are not wanted ; they should not be nearer together than
four inches ; this would make them eight inches apart on each
side the cane, and closer than they are often grown ; if nearer,
they would obstruct the light.

little by little, as the mercury rises ; by this method, your vines will not be exposed
to the injurious efl'ccts of sudden changes, as would be the case, if you allowed Ihe
windows and doors to remain closed until the sun shone full and strong upon it 5 in
such management, upon admitting air, the temperature would be lo\\ered in conse-
quence, which, with an increasing of the sim's rays, would be highly improper, and
should never be allowed. Some sudden change may render this rise of temperature,
in a degree, unavoidable ; if this should occur, air must be allowed to enter at once,
in sufficient quantity to prevent any further accumulation of it.

In a grapery without artificial heat, it is best to accustom the vines to a plenty of
air, and a temperature somewhat in consonance with that without. Should you, in
bright and fine weather, use them to a very high temperature, the vine would be
made to require this, and, at the time of ripening of the fruit, when the climate is
always cooler, should the weather be cloudy, or otherwise unpropitious, you would
have no means at command to raise the temperature, and the consequence would be
a loss of part of the fruit by shrivel and shanking.

13

98 THE CULTURE OF THE GRAPE.

Fourth Year.

The fourth year, follow the same directions for ventilating,
giving air, and watering the vines and the floor of the house
as heretofore.

After the vines are secured to the trellis, and the shoots
are one or two inches long, rub out, from the spurs which
were cut close, all but one shoot ; this you must leave to grow
for future use ; do not allow it to bear fruit this season.

If the vines are strong, and were not injured by overbear-
ing last year, you can now leave on each vine fifteen bunches,
that will weigh one pound each, to ripen this season ; let the
bunches be distributed, at proper distances, over the vine.
The leading cane should not be allowed to bear fruit until it
has become established at the length desired for permanent
use, when it can be fruited as well as the other shoots. Very
strong, healthy vines will often show, on this length of cane,
sixty to one hundred bunches ; and it requires some firmness,
in an inexperienced person, to cut out in this free manner.*

* Grapes under glass, and in the open air, almost invariably do well the first and
second year of fruiting. This is undoubtedl}' to be attributed to the fresh soil having,
in its constituent parts, all the requisite ingredients. The cause of their bearing fruit
in a diminished degree after this may be, that some substance was supplied in a
small quantity, and has become exhausted, or, it may be that the vine has been too
highly excited by stimulating manures, given too freel}' at first, and not continued ;
but more frequently, I apprehend, by suffering the vine to mature too much fruit.

Pruning.—" In your leading article, on the subject of the vineries at Bishop's
Stortford, you concluded by saying, that the vines there were pruned on Mr. Craw-
shay's system. [This is giving a new and improper name to an old sj'stem ; it has
long been in use in France, and is known as the close-spur system of pruning, its
proper appellation.] I presume, from that general allusion, that the system is well
imderstood by professional gardeners ; but I rather think it is not as universally
known as it would seem to deserve, if it can be proved to be certain and successful.
In all treatises I have read on pruning the \me, from Speechly downwards, I have
never met with any which has detailed this mode of treatment, or recommended its
adoption. I have heard it, in conversation, described as the ' walking-stick
system,' because its principle consists in giving very much that appearance to the
main stem, which is always preserved. At each autumnal pruning, the whole of the
new wood is cut off to within an eighth of an inch of the old stem. So small, in-
deed, is the spur left, that the growth of the wood of the following year nearl}' le\-els
it with the old wood. At the point of junction of this eighth of au inch with the stem,
one or more buds are developed, which, in the succeeding 3'ear, become the shoots
upon which the fruit is produced. The old fashioned grape-grower sees with dismay.

THE CULTURE OF THE GRAPE. 99

Prune at the same time, and in the same way, as last year;
and, at the autumn trimming, leave four feet more of the new
cane ; this will now be sixteen or seventeen feet long, and of
sufficient length to bear as large crops as the vine should ever
be required to do. In November, clean and place the vines,
and protect them from frost, as heretofore.

Fifth Year.

Fifth year, the same general treatment is to be pursued ;
the leading cane must be stopped at the top of the house,
leaving two or three of the extreme laterals to grow a short
time, and stopping them at intervals of four or five days, the
top one first.

Yon may now allow the vines to bear twenty pounds of
fruit, and, as they grow older and stronger, you can increase
the weight to twenty-five pounds. I have never seen more
than this quantity ripened on a vine, in this country, (under
ordinary circumstances,) without injuring the crop the year
after. It is true, we often hear of much larger crops, but my
experience will not warrant any thing of the kind.

Remarkable Vines. — In England, there are two very re-
markable vines, which are said to produce, yearly, over two

in this system, all the buds of the year which have grown and ripened under the in-
fluence of a summer and autumn's sun, annihilated ' at one fell swoop,' and stares,
when told that he is to trust entirely, for his crop of next year, to a bud which he can
hardly see. Might I ask your contributors who delight in vine culture, whether the
success of this plan depends upon the great power working at the roots, — the forty
barge loads of manure, such as our friend at Bishop's Stortford supplies to the glut-
tony of his vines, — and which converts that which, in ordinary circumstances, would
be at best but a weak wood bud, to the production of the finest fruit ? Is this mode
of pruning likely to be generally successful '? There are, undoubtedly, many advan-
tages in it. Amongst others, it does seem more consistent with nature, and with all
our ideas of rendering culture subservient to her laws, to retain the main stem of the
tree which furnishes the largest capacity for the flow of the sap ; it also enables us to
keep both fruit and foliage close under the rafters, and thereby to secure the greater
quantity of light flowing into our houses. J. J ."—Gardeners' Chronicle, 1847, p. 718.
At the exhibition of the London Horticultural Society, in November, 1 847, grapes
of the Black Hamburgh and Muscat of Alexandria varieties, from the above viner-
ies, obtained the Knightian medal, and it was said of them, that " better specimens
could scarcely have been desired."

100 THE CULTURE OF THE GRAPE.

tliousand bunches. One of these, that at Hampton Court, I
saw in the summer of 1836 ; it then was bearing a crop of
over two thousand bunches ; they were generally, small, how-
ever, and the berries were not large ; the man having charge
of the house said that it did not look as well as usual. In
1846, a gentleman who visited it describes the bunches as
small, but numerous, and looking well ; the roof of the house
is covered with the vine ; it is trained horizontally, and passes,
two or three times, the whole length of the roof. The pruning
is on the spur system, but a shoot is laid in, wherever wanted
to fill a vacant space.

" The vine at Hampton Court Palace, which was planted
in the year 1769, has a stem of thirteen inches in girth, and
a principal branch one hundred and fourteen feet in length,
which, in one year, produced two thousand and two hundred
bunches of grapes, each weighing, on an average, a pound."
— Pldllip's Companion to the Orcliard.

Of the Hampton Court vine, Speechly says : " When I
saw this magnificent vine in 1788, the crop of grapes was
moderate, and the bunches, in general, very small. But
since then, I have, from time to time, been informed of its
having often produced most abundant crops, and of large and
well-perfected bunches."

" Mr. Eden planted a vine of the Black Hamburgh sort,
at Valentine House, Essex, in the year 1758, which is the
parent of the vine at Hampton Court, and has extended itself
to upwards of two hundred feet in length, being so productive
that it ripened two thousand bunches of grapes in 1819." —
Pldllip's^ etc.

" At Valentine, near Ilford, in Essex, (England.) the seat
of the late Sir Charles Raymond, there is a vine, now grow-
ing, whose branches extend and furnish the entire roof of a
pine stove, which is seventy feet long by eighteen feet broad.
And, moreover, some of the branches are trained downwards,
and also cover a great part of the back wall of the said bTiild-
ing. The vine, which is the Black Hamburgh, was planted

THE CULTURE OF THE GRAPE. 101

in the year 1758, and grows entirely in the inside of the stove.
The girth of the main stem, at two feet from the gromid, is
about thirteen inches." — 8'peeclily.

" This vine produced annually vipwards of three hundred
weight of fruit, and, in some seasons, upwards of four hun-
dred."— Penny Cyclopcedia.

At the entrance to Spae's Garden, Ghent, " is situated an
uncommonly large vine, the stem, a little above the ground,
measuring one foot nine inches in circumference. We were
assured that it is more than a hundred years old, and, from
its appearance, we could easily believe that it may have seen
even two centuries." — Hort. Tour., Edinburgh, 1823.

At Antwerp, " our attention was attracted by a very large
and ancient vine, apparently of the variety called the Frank-
endale, planted in the centre of a front wall of a large house,
which it now covers. The pavement of the street reaches
close up to the stem, which is secured from being injured by
carts, &c. by means of a wooden box.

" At the height of between two and three feet from the
ground, a branch had originally been trained, horizontally to
each side, the whole extent of the house, or about thirty feet
in each direction. From these horizontal branches, which are
now very thick and resemble trunks, many upright branches
arise, which are trained vertically even to the eaves of the
roof, or between thirty and forty feet high. Very few bunches
of fruit were to be discovered, and it was evident that the
vine was not judiciously pruned." — Hort. Tour, ^c.

Botanic Garden, Amsterdam. — " In front of the green-
house grows a large vine, about eighty years old, and which
spreads over the roof. It is of the Frankenthal kind, and by
much the largest tree of this variety which we have seen, the
stem being two feet two inches in circumference at three feet
from the ground." — Ho7't. Tour, <|'c.

" In Northallerton, in Yorkshire, there is a vine now
(1789) growing, that once covered a space containing one
hundred and thirty-seven square yards ; and it is judged that.

102 THE CULTURE OP THE GRAPE.

had it been permitted, when in its greatest vigor, to extend
itself, it might have covered three or four times that area.
The circmnference of the trmik, or stem, a httle above the
surface of the ground, is three feet eleven inches. It is sup-
posed to have been planted one hundred and fifty years, but,
from age and injudicious management, it is now, and has long
been, in a very dechning state." — Speedily.

" In the town of Bridgenorth, Shropshire, there is a vine,
which has been planted about sixteen j^ears, which covers a
wall twenty yards wide and sixteen yards high, and had on it,
in November, 1847, from two to three hundred and fifty
pounds of unripe grapes." — Crard. Chronicle, 1847, p. 734.

The vine at Cumberland Lodge, Windsor Park, is sup-
posed to be the largest cultivated vine in the world. " In
1843, it bore a crop of two thousand three hundred and fifty
bunches, averaging one pound each ; the vine, at that time, was
one hundred and thirty-eight feet long and sixteen feet wide,
and covered two thousand two hundred and eight superficial
feet of wall. It was then forty years old." This account of
the Cumberland Lodge vine I found in some English publica-
tion, some years since, but did not minute where, as the
memorandum was made for my use, without reference to pub-
lication.

Chaptal says : " I have found, in the notes I have received
upon the age and size of the plant, that the frost which in-
jured the vines in the department of Doubs, in the autumn of
1739, while the grapes were yet on the vines, was of such
intensity as to kill a remarkable vine of the White Muscat
variety. This vine was exposed to the south, and protected
from the cold winds ; it was in the Rvie Poiture, at Bcsan^on.
The age of this vine was unknown, but the stem was about
six feet in thickness, the branches extended to about forty-
six feet high, and spread over a wall more than one hundred
and thirty-three feet. The death of this remarkable vine
caused a painful sensation through the whole province." —
Chaptal, Traite sur la Culture de la Vigne, p. 144.

THE CULTURE OF THE GRAPE. 103

It is unusual to see a bunch of Black Hamburgh grapes
weighing more than four pounds. At the exhibition of the
London Horticultural Society, at Chiswick, on the 9th of July,
1836, there was shown a very fine bunch of this variety which
weighed eight pounds and six ounces ; it is mentioned in Lou-
don's Magazine as " hitherto unrivalled ;" see vol. 12th,
page 444.*

A simple furnace and flue, to run along the front of the
house, even when it is not intended to force, is desirable, as a
small fire can then be made in wet Aveather, and, after the
fruit is ripe, by keeping the air dry, you will be able to pre-
serve the grapes sound a great length of time.

The fall pruning of the fourth year wiU leave the vine
estabhshed at the proper length at which it may ever remain ;
the fall trimming the fifth year, and ever after, will be the
same as that of the fourth, — cutting the leading cane back to
the dormant eyes.

If, after a series of years, the cane should become too long,
it can then be cut back to the next spur from the top.

REMARKS ON FORCING THE VINE.

" The horticulturist, when he steps into this department,
aspires to the top and mastership of his art. A full acquaint-
ance with what his predecessors knew, as principle, — a vigi-
lant attention to what his contemporaries ofier as improve-
ments, with a capacity to estimate new practices, — a consid-
erable personal share of intelligence, experience, and inven-
tion,— will not more than qualify him for his profession.

" The term hothouse, and that of forcing-house, are not
indiscriminately applied to the same description of place by
practical men in general ; nor is this a distinction without a
difierence.

" A hothouse may be considered as constructed to sustain

* I had the satisfaction of seeing this liunch of grapes ; it probably is the largest
hunch of this kind ever grown.

104 THE CULTUKE OF THE GRAPE.

plants wliich are too tender to live in the open air of the
country in which it is employed. A forcing-house may be
defined to be an artificial garden for plants which will grow in
the open air, by its aid to obtain a crop sooner than the nat-
ural operation of the seasons will mature ; the former is a
substitute for a given hot climate ; the latter is an anticipation
of the local summer. The heat of the former is permanent
and more uniform, resembling the steady elevation of temper-
ature which prevails in the regions nearest the line ; that of
the latter fluctuates farther from a common medium ; but,
whether raised or reduced, it is equally directed to an imita-
tion of nature's course in some climate. The forcing-house,
however, is frequently so assimilated in its construction and
economy to the hothouse, on account of the culture requisite
for plants of a mixed nature that the difference vanishes.
But both the separation and the interchange may be accounted
for by the nature of any given plant. Thus the cherry will
ripen its fruit perfectly in the open air ; the forcing-house,
for the cherry, is far removed from the hothouse. Few kinds
of the grape, however favored by aspect and shelter, come to
maturity under the influence of our natural summer (the cli-
mate of England) ; and most of the sorts which are forced
would never ripen under it ; the grape forcing-house and the
hothouse are, therefore, convertible things." — Eneyclopcedia.

If it be intended to winter-force, you must not commence
the process, the first year, before the fii'st of March ; the
second year, you may begin the middle of February ; the
third year, the first of February, and so on, fifteen days ear-
lier every year, until you reach the first of December ; be-
yond this you can hardly go, as this alloAvs only time to prune
and clean the vine after it has gone into rest.

The first of March is recommended as the best time to
commence fire-heat for the main crop of grapes ; this can
hardly be considered as forcing ; it is a simple protection and
aid to the natural growth, and as heavy crops can be matured
as in a cold house.

THE CULTURE OP THE GRAPE. 105

In a house that is forced in December or January, every
year, ten pounds of grapes are quite as much as each vine ■will
perfect, on an average of years.

Before making the fires, the border must be attended to ;
if it was covered in the autumn with coarse litter or leaves,
as directed, it should now have a quantity of fresh strawy
stable manure added, and well mixed with the litter ; cover
the whole border to the depth of eighteen inches, and protect
this from the cold rain and snow with boards ; this will eifectu-
ally prevent the frost from penetrating to the roots. The
management of the vine will be the same as directed for the
cold house ; the pruning, thinning, and training must all be
done in the same manner. Forcing, earlier than the first
March, is attended with much more risk of failure ; the ex-
pense and trouble are more, and these are all increased in
proportion as you begin before this time, and the amount of
fruit which a vine is able to mature is diminished in a similar
ratio.

DIRECTIONS FOR MANAGING THE FORCING-HOUSE.

Commence forcing your house with a temperature of 40°
at night, 60° by day ; admit air freely when the sun shines ;
upon the furnace and the flues, place pans of Avater ; the
vines should be kept in a horizontal position until they are
pushing strong ; syringe or wet them repeatedly during the
day, and keep the air of the house moist by watering the
floor. After ten days, raise the temperature to 45° by night,
65° by sunshine ; continue to keep the house moist until the
vines have all broken well, and have been put up to the trellis,
when you can lessen gradually the watering ; let the pans of
water, on the furnace and flue, be constantly filled while the
grapes are growing ; after they begin to color, lessen the
number of pans of water gradually, and the moisture of the
house, and ripen ofi" the fruit in a dry atmosphere.

Vines do not appear to be seriously injured by bleeding,
14

106 THE CULTURE OF THE GRAPE.

however severe this may be. The only effect from it, wliich
I have been able to discover, is a tendency to retard the push-
ing of the buds, and, on long canes or spurs, the causing of
the last eye to be blind. It cannot be of any advantage to
the vine, that is certain, and it should be guarded against by
early pruning.

In the Gardeners' Chronicle for 1846, page 771, there is
an account of vines which had been winter-forced, and which
had ripened a crop of fruit ; as it was intended to remove the
vines, the causing them to bear a second crop was attempted ;
to effect this, the vines were severely pruned the first of May ;
they bled excessively ; notwithstanding this, the buds broke
well, and ripened the fruit in October. The wood, also, was
well ripened, round, and firm, with full eyes, and, so well did
it appear, that the idea of throwing away the yines was aban-
doned. They had previously been troublesome from overlux-
uriance.

In ten days more, raise the temperature to 50° or 55° at
night, and by day, when cloudy, to 65°, or, when the sun
shines, to 75°. This temperature should be gradually raised
at night until the grapes are in bloom, when the heat should
be as equal as possible, 70° at night, 75° or 80° by day,
when the sun shines. Do not let the temperature of the
house, by artificial means, rise above 70° in this stage of
forcing.

In May and Jime, we often have some very hot days, with
a bright sun and dry air, the temperature in the open air 80°
or 90°, and even higher ; in such weather, you cannot pre-
vent the heat of the house rising to over 100° ; if the air
should be very dry, it would burn the leaves, and injure them
more to have aU the lights and doors thrown wide open, than
a greater degree of heat with proportionate moisture would
do.

The shrivel in grapes is caused, frequently, by too large a
crop ; sometimes by too much moisture at the roots, and often
by a sudden change of air, or too low a temperature ; the

THE CULTURE OF THE GRAPE. 107

best preventive for the two latter troubles is a constant free
circulation of warm air.*

In the management of your house, aim to imitate nature,
by a regular increase of heat, as in spring.

Early in October, you may cut back the spurs to two eyes,
if you think the ayoocI is not ripening well ; be careful and do
not cut, or otherwise injure, the remaining eyes, or their
leaves ; this will admit more sun to the house, and promote a
free circulation of air, and strengthen the eyes retained.

In winter, the mercury, in the open air, frequently falls to
zero, and sometimes six and ten below, with a liigh wind blow-
ing at the same time.

In January, February, and the early part of March, for
weeks together, it will be found, during the night, ranging
from ten above, down to, zero. In such a climate, a powerful
and steady heat is necessary.

The boiler and pipe to circulate hot water around the
house, on the level principle, together with the furnace and
flue, are recommended as the best and safest heating appara-
tus. A furnace and flue will not heat more than twenty-five
feet of a grapery that is forced in the winter months, and, for
any additional length of the house, other furnaces must be
added, in the like proportion, or the hot water apparatus sub-
stituted.!

The followmg is a memorandum of the regulation of the
heat, with the dates on which the different operations were
performed, in a house forced in the winter of 1846 and
1847 :—

November, 1846. — The vines were pruned ; every alternate
spur was cut at one eye to fruit ; the others were cut close,
as there were more spurs than the strength of the vine w^ould
admit of fruiting the coming season.

When the vines were not of sufficient length for the rafters,

* See Remarks on Shrivel.

t Polmaise System, and the manner of building ihe furnace, are described luider
the head of Furnaces, &c.

108 THE CrLTURE OF THE GRAPE.

we retained as much of the new cane as was required, or as
the strength of the vine would allow.

The loose bark was rubbed off, and the vines painted over
with the composition of soap and sulphur.

The border was covered with litter.

The first of December, the vines were placed in a horizon-
tal position, near the front of the house, and covered with
Russia mats ; those on the back of the house were laid down
and covered in the same manner.

December 20th. — The fires were made, and forcing com-
menced ; the temperature of the house was kept at 40° at
night, 60° by day ; fresh stable manure was put on the bor-
der, and well mixed with the litter already there ; the vines,
and the floor of the house, were repeatedly watered, and pans
of water placed on the furnace and flues ; this temperature
was kept up, and the watering continued, until —

January 1st, 1847, — when the temperature was raised to
45° at night, 65° by day, and air freely admitted, when the
sun shone ; wetting the house and vines continued.

January 5th. — The temperature Avas raised, at night, to
50° ; by day, if cloudy, to 65° ; when the sun shone, to 70°,
with plenty of air admitted, and the pans of water daily
replenished. This heat was continued to —

January 10th, — when, at night, the temperature was kept
at 50° to 55° ; by day, if cloudy, 65° ; when the sun shone,
75°, with air ; the top windows were let down, every other
light, three or four inches in the morning, and, as the heat
increased, more air was gradually admitted.

When the house became quite warm with sun heat, the
front lights were opened a little. In very cold days, and with
a bright sun shining, the windows were not opened more than
four inches ; watered the house freely in mild weather, giving
less in very cold ; the pans of water were kept full. This
treatment was continued to —

January 20th, — when the temperature, in cloudy weather,
was raised to 70° by day ; during the night, and on sunshiny

THE CULTURE OF THE GRAPE. 109

days, the same as from the tenth instant ; and this was con-
tinued to February.

The vines, near the furnace, Avere all pushing, both sets at
the same time, those planted on the outside of the house, and
those on the inside. The mercury, in the open air, last night,
was at zero ; in the house, at 9, P. M., it was 55° ; at 7,
A. M., 48°, with as large fires as the furnace would allow.

January 25th. — Nine of the vines, which were nearest to
the furnace, were tied to the rods.

January 27th. — Put up sixteen more.

February 1st. — The temperature, at night, was kept at 55°
to 65° ; by day, and when cloudy, 70° to 75° ; by sunshine,
75° to 85°, giving air as above ; and this temperature was
continued until the blossom was over ; the remaining \anes,
on the front of the house, were taken up and secured to the
rods.

February 2d. — The vines, on the back of the house, were
tied to the trellis ; some of the shoots, on the vines near the
furnace, were two feet, and some three feet long ; they were
cut back to one eye beyond the fruit.

February 10th. — Rubbed out all but one shoot on each
spur, where it had not been done before ;* the spurs which
were cut close have generally pushed, from dormant eyes at
their base, from two to six shoots, and most of the shoots had
fruit bunches. f

February 15th. — First blossoms opened to-day on three of
the vines ; shortened back, and tied out to the rods, the side
shoots on several vines.

February 21st. — Blossoms have opened on the eight vines
nearest the furnace, and, on the two first, the berries are
swelling off; continued to stop, and to tie up, and to thin out,
any of the shoots that are not wanted.

March 1st. — The temperature, at night, was kept at 60°

* This can be done as soon as the shoots are one inch long, shortly after the canes
are put up.

t The tendrils should be cut smoothly out when they first appear.

110 THE CULTURE OF THE GRAPE.

to 70° ; by day, when cloudy, 70° to 75° ; by sunshine, 80°
to 90° ; as much air admitted as could be, with safety, al-
lowed ; began to thin some bunches on three vines ; ten vines
were in blossom on the front, and four on the back of the
house.

March 10th. — More than half the vines were in blossom,
and the grapes thimied on eight vines ; the laterals on the
spurs were cut back to one eye, and this check was repeated
as they required it.

March IStli. — Temperature the same as from the first of
the month ; have been thinning the grapes the past fortnight ;
they are now finished, for the first time, and the earhest vines
have been thinned two or three times.*

April 1st. — Temperature the same as in March ; from day
to day have been examining and thinning the berries, when it
was found necessary.

April 10th. — The first grapes began to color, near the fur-
nace, this day. Temperature as above.

April 20th.— The Zinfindal, Early Black July, and Grizzly
Frontignan coloring ; the Pitmaston White Cluster nearly
ripe, and the Chasselas Bar Sur Aube changing color.

May 1st. — The temperature, at night, 70° ; by day, if
cloudy, 75° to 80° ; by sunshine, 85° to 95°, with air freely
admitted. The first Black Hamburgh grapes begin to color ;
the pans of water were removed from the furnace and from
the flue, where the grapes have colored, or are nearly ripe ;
the bunches were examined, and all defective berries cut out ;
all thinning, for the season, was now finished.

May 10th. — The grapes were ripe on the first five vines ;
part of the fruit, from Chasselas Bar Sur Aube, Zinfindal,
Early Black July, Pitmaston White Cluster, and Grizzly
Frontignan, has been gathered ; more of the pans of water
were removed from the flue.

jNIay 20th. — Cut Black Hamburgh grapes fully ripe ; the

* The shoulders of very large bunches (the Syrian) alvvaj's require to be spread
out and supported by strings, to permit a free circulation of air.

THE CULTURE OF THE GRAPE. Ill

grapes were all ripening in every part of the house, and have
colored well ; all the pans of water were now removed, and
the house kept as drj as possible.

June 1st. — The weather now being warm, the making of
fires was omitted, excepting in wet weather, when small fires
were made in the daytime, and the house was opened for ven-
tilation.

June 10th. — Half the crop was fully ripe, and the residue
colored. After the grapes were all cut, the sashes were kept
open night and day, and they should be continued so until
cool weather, when it will be best to close the sashes and
doors at night, to exclude hard frosts.

In July, there is every probability that the red spider may
appear on the vines of a house that has been winter-forced ;
to destroy them, syringe the vines in the afternoon frequently,
and dust sulphur all over them ; if this does not kill them,
wet the flues and the floor of the house thoroughly, and dust
both of them well with the sulphur ; make a fire in the fur-
nace to cause the sulphur to send out strong fumes ; you may
melt it, but by no means allow it to burn ; shut up the house
close, and give it a good steaming ; open it early in the morn-
ing ; this should be done in the afternoon, before the sun has
ceased to shine upon the house.

GRAPES IN POTS.

Grapes may be grown successfully in pots, proper attention
being paid to watering them ; doing this judiciously is the
most difficult part of the process, as they require an ample
supply of moisture, and water in excess will cause the spon-
gioles, around the sides of the pot, to decay, and, if this
happens, the crop of fruit will fail. The soil should be rich ;
sods well rotted, leaf mould, and old cow-manure, with a small
quantity of fine charcoal and lime rubbish, will form an excel-
lent compost for tliis purpose. Air-slacked hme can be used
instead of the rubbish, if more convenient. These materials

112 THE CULTURE OF THE GRAPE.

should be mixed together a few weeks before using, and in
these proportions : sods, three parts ; leaf mould, two parts ;
cow-dung, two parts ; rubbish and charcoal, one part. There
should be one or two inches of broken pots, stones, or shells,
at the bottom, for drainage. A vine in a twelve-inch pot may
mature from five to ten bunches. I prefer a wooden box, or
the half of a large keg, as the soil is less Hable to dry and
form into a lump ; when this is the case, the water is very apt
to run away by the sides of the pot, between these and the
soil, leaving the middle of the soil perfectly dry. In the au-
tumn, after a vine has fruited, it should be taken out of the
pot and the soil shaken from the roots ; with a sharp knife,
prune back the longest of these, and repot in fresh compost.
During the winter, they must be kept from the frost, and the
only care necessary will be to see that the soil has just enough
moisture to prevent the roots from drying up. The next
summer they must not be fruited, but proper care must be
bestowed upon them that they may produce good bearing
wood for the year after.

Vines grown by single eyes, or such as would be used for
the border, are suitable for planting in pots. You may force
these vines to advantage as early as November, if you have a
proper temperature.

Liquid manure may be given when the grapes commence
swelling off. This may be made as detailed in the experi-
ments on the roots of the vine in bottles, and any of those
may be selected for use, as is most convenient, or as may be
thought best. If guano is used, four pounds to thirty-three
gallons of water is quite strong enough. A writer in the
Gardeners' Chronicle says, four pounds to twelve gallons ;
another, one pound to one gallon.

You may train and prune the vines by any of the plans
given for the house.

THE CULTURE OF THE GRAPE. 113

RETARDING HOUSE.

The retarding house should be built upon the same plan as
the forcing-house ; it is not necessary that it should be so
wide, or so high on the back.

The pruning and training of the vine are the same as in the
cold house ; the thinning of the berries will be performed
later than in any other house, and care should be had that it
is thoroughly done, and more severely than in any other way
of growing them.

Early in March, the sun must be excluded from the house ;
this can be done by spreading sails, or mats, over the glass ;
the doors and lights must be open day and night, when the
temperature is above freezing.

In May, when the vines push their buds, the covering must
be removed from the glass ; keep the temperature as low as
possible, night and day, during the summer ; the end of May,
or early in June, the vines should be put to the rods, or trellis.

Early in July, the grapes Avill be in blossom ; apply the
sulphur now to the floor of the house, and observe the vines
carefully during this and the next month ; if the mildew ap-
pear on the wood, fruit, or fohage, shut the house at night,
and apply more sulphur. Never allow it to remain on the
fruit ; if, by accident, any should get on, brush it off immedi-
ately,— opening the house by day, as in any grapery. Early
in August, the grapes will require to be thinned.

In October, when the nights become cool, close the doors
and windows, (where it has not been done before on account of
mildetv,') giving as much air, and keeping as low a tempera-
ture, (when the sun shines,') by day, as possible.

In November, small fires must be made and kept up in the
night-time, and in cloudy weather.

In the retarding house, where you cannot prune the vines
early, it is best to disbud them ; to do this, a sharp knife is
necessary, cutting out every eye but the lower one on the
15

114 THE CULTUKE OF THE GRAPE.

spur, being careful not to destroy the leaf ; tliis will throw all
the strength of the shoot into the eye which is to produce the
fruit the coming season. Care must be had not to perform
this too early in the autumn ; November, probably, is the best
time ; if done before the vine is nearly at rest, there might
be danger of breaking the eye.

The fruit will be ripe the last of November and in Decem-
ber ; after which, the house must be kept as dry as possible,
having sufficient fires to keep out the frost.

After the fruit and foliage are off, prune the vines, and
protect them from the frost.

The following list is recommended for planting in the
retarding house, and in the proportions named. If the num-
ber of vines to be planted is greater than these, you can
increase them by adding of varieties that ripen late, or those
of the list given in greatest numbers : —

Black Hamburgh, five vines, including, with this variety,
the Wilmot's New Black Hamburgh.

Muscat of Alexandria, two vines.

Zinfindal, two vines.

Black Lombardy, five vines.

Charlsworth Tokay, two vines.

Whortley Hall Seedling, three vines.

Portion Noir, two vines.

Tottenham Park Muscat, three vines.

Syrian, one vine.

Red Chasselas, one vine.

Black Prince, one vine.

St. Peter's, (old,) five \mes.

Black Frontignan, one vine.

Cannon Hall Muscat, one vine.

Bordelais, one vine.

Escholata Muscat, one vine.

White Nice, one vine.

Red Lombardy, one vine.

Queen of Nice, one vine.

Josling's St. Albans, one vine.

THE CULTURE OP THE GRAPE. 115

VARIETIES OF GRAPES FOR GENERAL PLANTING.

For planting, I would recommend the different varieties of
tlie Black Hamburgh grape as the best for the greatest num-
ber of vines.

The Grizzly, the White and the Black Frontignan are all
admired by those persons who like the Muscat flavor ; they
are liable to shrivel, and are more delicate than other grapes,
and do not keep well when ripe ; the Grizzly is the earliest of
them.

The Muscat of Alexandria is a large oval grape ; it does
not set well under glass, and requires artificial impregnation ;*
it is a firm-fleshed or breaking grape, and, when well ripened,
cannot be exceeded in richness.

The Tottenham Park and the Canon Hall Muscat are very
like the above, but they are not so high flavored ; they set the
berries better.

Portuguese Muscat is like the three above, but is more
highly musk flavored.

Chasselas de Bar Sur Aube is a fine white grape, and a good
bearer.

Pitmaston White Cluster has rather small berries, but is
very early and good.

Syrian, white, has very large bunches, sometimes weighing
twenty pounds.

Verdelho is a small oval white grape, very good, and a
great bearer.

Black Lombardy and the St. Peter's (Black,) are late
grapes, and will hang a long time after they are ripe.

The list of grapes annexed will enable any one to select
such sorts as his taste may dictate.

For a cold house, I would recommend the following, and in

* Otis Johnson, Esq., of Lynn, a successful cultivator of the grape, the past j'ear,
allowed the shoots of this variety to grow at random until the fruit was swelling,
and he thinks the result of the experiment was favorable : the fruit set remarkably
well.

116 THE CULTURE OF THE GRAPE.

proportion to the number named to eacli sort. The most de-
sirable, are the first named : —
Black Hamburgh, ten vines.
Wilmot's New Black Hamburgh, ten vines.
"VVilmot's No. 16, ten vines. This may prove no better
than the old variety.

Victoria Hamburgh, ten vines.
White Frontignan, two vines.
Grizzly Frontignan, two vines.
Josling's St. Albans, one vine.
Pitmaston Wliite Cluster, one vine.
Golden Chasselas, two vines.
Chasselas de Bar Sur Aube, one vine.
Rose Chasselas, one vine.
Red Chasselas, one vine.
White Gascoigne, one vine.
Royal Muscadine, one vine.
Red Traminer, one vine.
White Risshng, one vine.

The last seven are equally valuable, and there are many
others as much so, as may be seen by referring to the varieties.
For a forcing-house : —

The Black Hamburghs, in Golden Chasselas,

variety, "White Gascoigne,

The Red, and the Rose Royal Muscadine,

Chasselas, Muscat of Alexandria,

Chasselas de Bar Sur Aube, Tottenham Park,
White Frontignan, Zinfindal,

Black Frontignan, Cannon Hall Muscat,

Grizzly Frontignan, Red Traminer,

Pitmaston White Cluster, Joslmg's St. Albans.

The Early Black July may be added, if it is desired to get
early grapes ; this is a small grape, of a pleasant flavor, but
no earlier than the Pitmaston, and only desirable for its color.
They will both, if planted in the warmest situation, come on
together, and much before the Black Hamburgh. The
Grizzly Frontignan is also an early grape.

THE CULTURE OF THE GRAPE. 117

The list above embraces a good number of the best varie-
ties ; there are several new kinds well spoken of, but which
have not been sufficiently tried, in this country, to prove their
qualities. The Chasselas Musque cracks very much, thus
far, and, if it should habitually do so, will not be worth culti-
vation. The Muscat Blanc Hatif (Early White Muscat,) is
particularly recommended abroad ; it is not unlikely that this
will prove to be the same as the Chasselas Musque.

There are five or six more kinds which will be fully proved
in two or three years, but it is hardly probable there will be
any thing better produced, for cultivation under glass, than
the best of the old kinds named above. For large collections,
almost any number of kinds may be added. The Garden of
the Luxembourg, at Paris, numbers about five hundred vari-
eties, many of them worthless, and a great number only
differing very little in foliage, or in the time of ripening.

Luxembourg Cf-ardens, Paris. — " Grape vines occupy a
prominent part in this horticultural school, the kinds being
very numerous, and the plants taking up a considerable pro-
portion of the ground. Here are now assembled all the
varieties of vine known to be cultivated in France, or, I may
say, in Europe. To the best of my recollection, nearly three
hundred varieties are named, and as many more without
names, which are regarded by M. Bosc as possessing charac-
ters sufficiently marked to entitle them to rank as distinct.*
In general, there is only one plant of each variety ; but the
Chasselas de Fontainebleau is an exception, there being a
long row of this on one side of the garden. It is the favor-
ite variety, and has been justly styled the ' raisin de table
par excellence,' of the French. At Fontainebleau, the vines
grow on a light sandy soil, and the grapes are sweeter than
those produced on a heavy soil.

The varieties of table grapes are few in number, perhaps
scarcely exceeding twenty ; the great mass of kinds consist-
ing of sorts cultivated in the vignobles, in the various depart-

* Under Napoleon, Chaptal collected in this garden fourteen hundred varieties.

118 THE CULTURE OP THE GRAPE.

ments of Erance, in Italy, Spain, and Germany. Many of
these approacli in character very near to each other ; and it
frequently happens, as with our orchard fruits, that the same
kind is known under different names in different districts." —
Horticultural Tour, Edinburgh.

The following list* contains the new varieties, with some
older ones, which have recently been brought to notice, part
of which have not yet been proved in this country : —

^ Blach Samhurgli. — The bunches are large and shoul-
dered, the berries black and roundish ; it is unnecessary to
say more, as it is miiversally known to be the best variety for
general cultivation under glass.

Escliolata 3Iuscat. — This is a seedling of the Muscat of
Alexandria. This variety, which Mr. Thompson makes a
synonyme of the Muscat of Alexandria, was shown at the
exhibition of the London Horticultural Society, September,
184T. Although distinct, it is said to resemble that va-
riety ; the berries have a pink tinge. The Esperione is
supposed to have been one of its parents. This grape was
brought into notice by Mr. Money. It keeps well.

H Chasselas Musque. — Cracks badly ; but, when grown in
a part of the grapery where there is a free circulation of air,
it does well in usual seasons. At Enghien, seat of the Due
d'Aremberg, " we found the Chasselas Musque trained along
the front of the house possessed by the chamberlain, and we
were told that, before the end of October, the grapes seldom
fail to ripen fully, and to acquire their musky flavor." — I£o7't.
Tour, Edinburgh, 1823.

% Cannon Hall Muscat. — Sets very badly ;t the berries are

* The grapes marked wth a IT, in the following list, have been proved in this
country to be true to the description.

+ 'Wlien a vine in the spring has fruit clusters in large numbers on the young
shoots, it is said to " show fruit well." A vine may do this and }'et be an unproduc-
tive variety, — as in the blossom, some kinds, mider unfavorable circumstances, do
not set their fruit; that is, the seed is not impregnated, and, when this is the case, the
berry remains small.

THE CULTURE OF THE GRAPE. 119

large and very handsome, and not so high flavored as the
Muscat of Alexandria. A late variety.

Bloom Raisin Seedling.

H Wilmofs New Black Hamhurgli. — Has proved fine ; this
has large, round, very black berries, with a hammered ap-
pearance.

IF Wilmofs No. 16. — Has proved fine ; it is a variety of the
Black Hamburgh.

Blussard Noir.

Chasselas Hatif Petit. — Too small to be worthy of cultiva-
tion.

*& White Hamburgh. — A very handsome grape, with large
bunches ; the berries are oval ; it is of second quahty.

H Pitmaston White Cluster. — A very fine early variety ;
the bunch is of a medium size, the berries are romid and
compact ; tins is a desirable variety. The Scotch White
Cluster is the same as this, or very much like it.

H Black Lombardy. — ^A fine late grape ; this is the same
as West's St. Peter's ; esteemed by those who prefer a
sprightly flavor mingled with the sweet.

% Victoria Hamburgh. — This is said to be a synonyme of
the old kind ; but there have been specimens exhibited which
certainly appeared different. This variety is now reported as
exhibited in England, and there is no doubt that it is an im-
proved variety of the old Hamburgh.

IF Muscat of Lunel. — This is a variety of the Muscat of
Alexandria, grown in a district of France.

IF Tokag, Charlstvorth. — Excellent, with a Muscat flavor.
The Gardeners' Chronicle for 1847, page 624, says, perhaps
it is not different from the White Muscat of Alexandria.
The grape which I received under this name from England is
more like the White Frontignan, but one month later than
that kind.

IF Whortley Hall Seedling. — ^A good, and very late grape,
with oval black berries ; subject to crack.

IF Bed Traminer. — Good, with small round berries ; has

120 THE CULTUKE OF THE GRAPE.

twenty sjnonymes. A much esteemed wine grape on the
river Maine.

H Rissliny White, — Ripens in the open air ; the berries are
small, and the flavor good. This is much esteemed as a wine
grape near the Rhine ; it has twenty-two synonymes.

H Black Tripoli. — Has round berries, not unlike the Black
Hamburgh.

H Black Prolific. — Has round berries, with large bunches.
It is good, but does not keep well, and ripens unequally.

H Palestine Grrape. — The bunches of this variety are enor-
mous, and the berries are oval, large, and wliite ; the shoul-
ders, or stems, are very long, and the berries are in clusters,
at long intervals.

Suahi.

Liver den.

Fromental.

Florentine.

Falanchina.

^i August Muscat. — A seedling raised by M. Vibert, of
Angers, in France, from the grape called there the Frankan-
tal, (^supposed to be ivhat we call the Black Hamhurgh, as it
usually proves so, when ordered from France y) it is a very
weak growing vine ; the fruit is black, of Muscat flavor, and
is said to mature its fruit earlier than any other grape ; a
vine in my grapery has fruited the past summer, and the fruit
was small and poor. It is undoubtedly the earliest grape
grown, and will ripen its fruit, Avhen highly forced, in three
months.

3Ialvasia, Early White. — This is very like the Pitmaston.

H Crolden Chasselas. — Has a very large round berry, with
a large bunch, and is very handsome ; sets poorly and cracks ;
ripens early, before the other Chasselas kinds. This grape
varies more than any other sort in its ripening. Vines, raised
from the same plant, grown by myself, and never out of my
premises, and equally well situated in a cold grapery, difler
twenty days in the time of ripening their fruit this season of
1848.

THE CULTURE OF THE GRAPE. 121

Aleppo. — The bunches are large ; it is a good bearer, and
a good grape ; the berries often equally divided, one half be-
ing black, and the other half white. Thompson gives eight
sjnonymes, and Prince nine of this.

H White Nice. — Has very large bunches, with small berries.
The quality is good. The bimches are very like the Royal
Muscadine.

'^ Esperione. — The berries are small and black, and the
bunches very large, of third quality.

H Red Chasselas. — This is a good bearer, with a fine flavor ;
the berries are as large as those of the Bar Sur Aube.
This may be distinguished from the Rose, or Violet Chasselas,
from the singularity of the berries, which are colored from
their first formation ; at maturity, it is sometimes highly col-
ored, but, not unfrequently, is of a pale red ; the young
shoots are bright red.

Grrosse Noir of Lorraine.

^ Deco7i's Superb. — A wliite grape, fruited, in 1846, by
Mr. Buist ; is said to be very fine.

H Prince Albert. — This variety will fruit this season in this
country. " Royal Albert grape forms a large, rather loosely
shouldered bunch, with black, somewhat oval berries, and is
later than the Black Hamburgh. It requires to be compared
with the large Black Ferrar, for, probably, it may be found
not different." — G-ardeners' Chronicle, 1846, page 344.
It is distinct from the variety grown by this name here.

U Queen of Nice. — This is a handsome fruit, with large
bunches and berries, but it is said to be a small bearer ; the
berries are white, or greenish, and tinged with a red or rose
color, and, when exposed to the sun, more highly colored.

H Violet Muscat. — A grape by this name, fruited by me,
has oval berries, but no Muscat flavor.

Crrosse Perle Blanche.

H Xeres. — ^A white grape, represented as very fine.

H Black Morse. — Like the small black grapes of France.

H Purple Muscat. — Has not the flavor of the Muscat.
16

122 THE CULTURE OF THE GRAPE.

If Austrian Muscat. — Is not unlike the Grizzly ; in flavor
and color, it promises to be fine ; the berry, when growing, is
oval, and changes to round, or nearly so, at maturity.

H S. Charges Henling. — A black variety, fruited by Mr.
Buist, in 1846 ; the berries are medium size.

H Portien Nbir. — A large roundish black grape ; remarka-
bly handsome.

Crros Coulard. — Has large berries, and is early.

BishojJ.

St. Petei'^s of Alters. — The berries are large and oval.

H Caillahee. — Resembles the Black Frontignan.

Partridge Foot.

Gf-arden Tokay. — Red.

H Hayisteretto. — Black ; does not set well ; this has oval
berries. Not worth cultivation.

Black Muscat of Alexandria.

.Red Ohasselas of Vibert. — This is supposed to be a hybrid
of the Isabella and Ohasselas.

H CJiaptal. — This is another seedling of M. Vibert, with
large, white, oval berries.

Madelaine of Vibert. — Has berries of medium size and
oval.

Cfrosse Perle Blanche de Semis. — Seedling of Vibert ;
said to have very large bunches, and the berries uncommonly
large and nearly round. Two other varieties, from seed, by
M. Vibert, with black-colored fruit, which he calls Nos. 3 and
4, are early ; but, as he does not mention them as particularly
good, it may be presumed that their quaUty is not remarkable.

H Lomhardy, Red. — This is a late grape, with very large
bunches, and is the same as the flame-colored Tokay.

H Zinfindal. — The bunches are large, often with two shoul-
ders on the same side nearly as large as the main bunch ; the
berries are medium size, round, and very black, with a thick
bloom ; requires to hang several weeks after coloring before
it is ripe. I cannot find this grape described in any book.
Prince, in his treatise, mentions, as a new grape from Hmiga-
ry, one named Zinfardel ; this may be the same.

THE CULTURE OF THE GRAPE. 123

Blach Damascus. — The berries are large, round, and of a
black color ; does not set well, otherwise it would be a most
valuable kind.

H Dutch Sweetwater . — The berries are large, round, and of
a white color ; when exposed to the sun, of a russet tinge ; it
is a pleasant grape.*

H White Tohay. — The berries incline to an oval figure ; in
flavor, like the Chasselas. The underside of the leaf has a
fine down. Not so early as the Chasselas.

Raisin de Oaldbre. — A white grape, of a musk flavor, val-
uable for hanging late.

Blach Morocco. — The bunches are large, and dark red or
black ; the berries are oval ; it is of second quality.

*^ 3Iuscat of Alexandria. — The bunches are lai'ge, and the
berries are loose, oval, and, when perfectly ripe, of an amber
color ; the flesh is crisp, and highly flavored ; it does not set
well, and requires artificial impregnation. A late variety.

H Tottenham Park Muscat. — Is like the above, but sets its
fruit better.

H Sweetwater, White. — The bunch is open, the berries are
round, the skin is thin ; this is a good grape, but does not al-
ways set well.

H Syrian. — The bunches are very large, sometimes weigh-
ing twenty pounds. The berries are oval, and the flesh firm,
and, when allowed to hang until of an amber color, very good.
It requires a long time to perfect its fruit.

H Verdelho. — This is a small, oval, white grape, of the
finest quality. The vine is a very strong grower, and bears
great crops. It is a favorite variety for the table, as well as
for wine, in Madeira and the Azores. It is a later grape than
the Black Hamburgh.

Blanche. — 'Is an early sort, with greenish white, and oval
berries, thin skinned and sweet.

White Grascoigne. — A fine white grape ; the bunches are

* A grape, under the name of the " New Dutch Sweetwater," was exhibited at the
Horticultural Society's Room, London, April 20lh, 1847.

124 THE CULTURE OF THE GRAPE.

quite large and compact, with shoulders ; the berries are in-
clining to oval, are subject to crack in moist weather, and do
not keep well after fullj ripe.

Bordelais or Bourdelas. — A very delicate grape that re-
quires a high temperature, and a long season to bring it to
maturity ; the berries are oblong, and the bunches are very
large.

Muscat Blanc Hatif. — A grape by this name, lately re-
ceived as a new kind from France, has proved very Uke the
Chasselas Musque. I could discover no difference in the fruit
of the two ; the vine did not grow with the same vigor as the
Chasselas Musque, but this may have been owing to the situ-
ation.

Black Tokay. — A wine grape.

Alexandrian Ciotat. — The bunches are large ; the berries
are white, of an oval form, with a thin skin. This is a sweet
grape, but sets badly ; do not think it worthy a place in a
grapery, but it may prove valuable, for open culture, in the
southern states.

Black Cluster. — The bunches and the berries are small ;
the latter vary in shape, — oval and round are usually found
in the same bunch ; they grow very close together, (as is the
case with all cluster grapes,) and often, by their own pressure,
burst the skin, causing rot, which soon spreads through the
whole bunch.

Black July. — Very much like the Black Cluster. An
early variety.

Miller's Burgundy. — The fruit is Hke the two preceding,
but it is distinguishable from the above by the white down on
its leaves, from the mealy appearance of which it has derived
its name. Of the three preceding varieties, Mr. Thompson
gives eighty-four synonymes, and adds two varieties as distinct :
the Scarlet-leaved Black Cluster, a wine grape of poor qual-
ity, and the Black Cluster, nice, which he represents as loose
growing. These three, the Black Cluster, the Black July,
and Miller's Burgundy, so far as the fruit is concerned, may

THE CULTURE OF THE GRAPE, 125

be considered the same ; they color early and rapidly, and,
Avhen perfectly black, are as sour as any one could wish ; by
hanging four or five weeks, they become very good ; but they
are so small, and require so much thinning, and usually hav-
ing five large seeds, that they can hardly be deemed worthy
a place in the grapery.

H Black Prince. — The bunches are long, and often shoul-
dered ; the berries are oval, of a good size, and color well ;
this is a good grape, and hangs long after it is ripe ; it some-
times cracks ; the skin is thick, and, in this respect, is inferior
to the Black St. Peter's.

^ Black St. Peter'' s. — The bunches are large, long, and
sometimes shouldered ; the berries color well, and have a thin
skin ; this grape also sometimes cracks. It hangs well after
it is ripe, and is, on this account, one of the most valuable
grown in the grapery.

White Bual. — The bunch is compact ; the berries obovate,
white, and thick skinned.

Knighfs Variegated Chassdas. — This is said to resemble
the Aleppo ; the bunches are loose, and the berries are round
and sweet, with a thin skin ; it is of second quality.

H Chasselas, Rose or Violet. — This is a good grape ; in the
appearance of the bunch, and in every other respect but color,
resembling the Chasselas of Fontainebleau ; when ripe, it is
of a rich red, or rose color.

II Chasselas de Bar Sur Auhe. — This grape has very large,
long bunches ; the berries are round, of medium size, and,
when fully ripe, of an amber color. "When pruned upon the
long-cane system, I have had bunches measuring fourteen
inches in length ; it seldom shoulders.

H Chasselas of Fontainebleau and the White Chasselas
appear to be alike in every particular. They difier from the
above in the shape of the bunch, which is often shovildered.

^ Royal 3fuscadine. — This grape, in respect to the size,
color, and flavor of the fruit, or berry, corresponds exactly
with the Chasselas de Bar Sur Aube, Chasselas of Fontaine-

126 THE CULTURE OF THE GRAPE.

bleau, and with the Early White Muscadine of the French,
yet, in the size of the bunch, it is quite distinct ; the Royal
Muscadine growing to a very large size, and having large
shoulders, the bunches often weighing four, five, and six
pounds.

H Early White Muscadine. — This is a variety of the Chas-
selas, and in no way distinguishable from the White, or
Chasselas of Fontainebleau, except in the time of ripening,
which may be ten days earlier. I have cultivated several
other varieties of French grapes, sent over as distinct, but
cannot discover any difference in them from the above ; all
the White Chasselas grapes, when perfectly matured, change
to a golden, or amber hue, if grown in a situation fully ex-
posed to the sun. Mr. Thompson gives twelve synonymes of
this grape, and classes the Chasselas of Fontainebleau and
White Chasselas with them. But there is no question that
the grapes, cultivated in this country under the names of
Royal Muscadine and Chasselas de Fontainebleau, are quite
distinct.

Josling''s St. Albans. — This was first described in the Gar-
deners' Chronicle for 1845. It was raised from seed by Mr.
Robert Josling, seedsman, &c., St. Albans, from seed sown
about 1840. The bunch is long and tapering, with strong
shoulders ; the berries are about the size of the White Fron-
tignan, round, with a greenish white color, changing to a
golden, when well ripened ; flesh, firmer than that of the
Frontignans, but not so firm as that of the Muscat of Alex-
andria. It appears to have been an accidental seedling,
springing from the Muscat of Alexandria, impregnated by the
White Nice, as these two kinds grew side by side. In flavor,
it approaches the Frontignan more than any other grape. It
is said not to shank or shrivel as the other Muscat grapes do.
A vine, received this spring (1848,) from England as of tliis
variety, resembles very closely a grape cultivated in my re-
tarding house as the Charlsworth Tokay.

Saldbee. — An East Indian variety, introduced to the Hor-

THE CULTURE OF THE GRAPE. 127

ticultural Society's Garden, Turnham Green, by Col. Sykes.
It is stated to be an abundant bearer. The bunches are said
to be large, shouldered like the Black Hamburgh, and quite
as handsome ; the berries are oval, about the size of the Mus-
cats, \Yithout that flavor, and have a fine rosy tinge on the
side next the sun. — G-ardeners' Chronicle, 1847, page 511.
The color of this grape corresponds somewhat with that of the
grape described as Queen of Nice.

A Seedling grape, exhibited by Mr. Josling at the Horti-
cultural Show, September seven, is said to be very early, re-
sembling the Grove End Sweetwater. — Ibid.

Bowher. — This is a grape raised in the garden of Joel
Bowker, Esq., of Salem, Massachusetts, from the seed of the
Bloom Raisin, imported from Malaga. It is a great bearer,
the fruit handsome, the bunch large, closely set, berries
roundish, inclining to oval, white, and of a pleasant flavor,
without any musk. It is quite as handsome as the White
Hamburgh, and a better fruit.

Corinth, Black. — This is a small round grape, of second
quality, from which is made the black currant of commerce.

Corinth, White. — This is also small ; the color is white ;
from this grape is made the Sultana, or Seedless raisin. Ac-
cordmg to Mr. Thompson, there are fifteen synonymes of this.

Coriiichon Blanc. — A grape of second quality ; it is said
to keep well ; the skin is thick, the flavor sweet, and the
bunch large and loose ; form of the berries elliptical. Mr.
Thompson gives fourteen synonymes of this variety, and Mr.
Prince, five.

De Candolle. — This grape has a round berry, and is of a
reddish purple color. It is valuable as a table fruit ; it ri-
pened in my grapery in 1848.

Ferrar, Black. — This grape was received from Portugal.
The bunches are quite large ; the berries are oval, compact,
and very black, of medium size ; the flavor is pecuhar, not
unHke that of the cherry ; the flesh is breaking, or crisp ; it
is not generally esteemed, but very much liked by some. It
is a very handsome variety.

128 THE CULTURE OF THE GRAPE.

H Blaeh Frontignan. — This is a fine early grape, of ]\Ius-
cat flavor ; the bunch is long, the berry is round and black,
and of medium size. Mr. Thompson gives thirteen synonymes
of it.

Blue Frontignan. — This is a good grape, of a slightly
Muscat flavor ; the berries are roundish, and not so large as
the Grizzly, or White Frontignan. The Violet Frontignan
and Black Constantia are synonymes of this.

H G-rizzly Frontignan. — The bunches are of a good size ;
the berries are round and colored, as the name designates ; it
ripens early, and is one of the richest Muscat-flavored grapes.
According to Mr. Thompson, there are thirteen synonymes to
this.

IF White Frontignan. — This variety has bunches often quite
large ; the berries are round, and, when fully ripened in an
exposure to the sun, are of an amber color. The Black,
AVhite, and the Grizzly, are, in flavor, very much alike, when
grown under the most favorable circumstances, so far as re-
spects quahty ; but, for a variety in color, it is desirable to
have the three ; the Grizzly is the earliest of them. The
synonymes are twenty-two in number.

Gros Rouge de Provence. — The bunches are loose ; the
berries roundish and black, and of second quality.

Fetersburgh. — A black grape, with loose bunches ; the
berries are round, the skin thick, and the flavor sweet.

Lechmere' s Seedling.

Cfrosse Cruillaume.

Longford^ s Incomparable.

Sckiras. — This is said to be a very fine grape lately re-
ceived from Persia.

Poonah. — This is a large, late black grape, very handsome,
and of second quality.

3Iolinet, or 3Iorinet. — A grape recently received from
France. It has a long, loose bunch, with oval, white berries ;
fruited, in 1848, in the collection of Messrs. Hovey & Co.

U 3Iacready^ s Early White. — This is a new variety ; it has

THE CULTURE OF THE GRAPE. 129

been fruited, the present and last season, by Messrs. Hovey
& Co., in their greenhouse. It is a white grape, with an
oval and rather small berry. I do not consider it any better,
if as good, as the Pitmaston.

Portuguese 3Iuscat. — A variety of the Muscat of Alexan-
dria ; it is more musque-flavored, and sets its fruit better.

Propagating New Kinds from Seed. — If the trial to pro-
duce new sorts be persevered with in all sections of this
country, unquestionably, varieties will be produced that will
be hardy, and, at the same time, free from the hard pulp and
foxy flavor, that render the American sorts, in the opmion of
most people, inferior to the European.

The Isabella, and generally the kinds that withstand our
climate in Massachusetts, blossom fourteen days earlier than
the Chasselas, or Early Black July. The Muscat of Alexan-
dria is a few days later still in flowering. To remedy this
difficulty, and to obtain the difierent kinds in flower at the
same time, resort must be had to retarding the former by
some process of shading, or of promoting the flowering of the
European sorts by protecting them with glass, or some other
covering, or the farina may be saved in a tin box, or glass
bottle, from the grapery until the vines are in bloom. I have
an Isabella in the grapery growing principally for the purpose
of impregnation, and I may, one of these days, produce
something new from it. This difference of the flowering calls
in question the accounts of seedlings having been the result of
a natural cross between our native sorts and foreign ones ;
under usual circumstances, it could not have taken place.

" Mr. Van Mons added a remark which we do not recollect
to have met with in horticultural writings, that, by sowing the
seeds of new varieties of fruits, we may expect with much
greater probability to obtain other new kinds of good quality,
than by employing the seeds of the best old established
sorts." — Hort. Tour, Edinburgh, 1823.

The Van Mons theory is, that, when the seed of a new
17

130 THE CULTURE OF THE GRAPE.

variety of fruit has been planted, there is less liability to re-
turn to the wild state, than when the seed of an old variety
has been used, and he advises the sowing the first seeds of
the newest varieties of fruits, as the surest method of pro-
ducing kinds more and more excellent.

Seeds matured by the most healthy and vigorous plants are
presumed to be best for planting, to obtain new kinds. The
applying the pollen, or farina, of one variety to the pistil, or
stigma, of another, is the surer method of proceeding to ob-
tain new sorts in the shortest time, and this is called hybridi-
zing.

Flower of the Grape.*

To do this properly, the bunch to be acted on should be
thinned of three quarters of the buds ; the lower part should
be cut away entirely, (immediately before inflorescence) ;
the strongest buds always to be left.

Observe them closely, and, as soon as the flowers open,
with sharp scissors clip the anthers, being careful not to injure
the pistil ; with a soft brush, apply the pollen from the kind to
be used in impregnation, or, the whole bunch Avhich is to fur-

* The left hand figure is a magnified representation of the bud of the grape ; tlie
middle one is the blossom. The change from the bud to the blossom is usually
rapid, and takes place about 30 to 40 days after the shoot appears in the spring
which bears the fruit. This bud which forms the blossom consists of a covering, or
cap, and the embryo berry with five anthers, which, when the time for inflorescence
has come, is raised, or lifted, by the anthers, and the wind blows this cap free.

The third is the blossom, or embryo grape, with the anthers clipped and deprived
of their farina ; on the top of the embryo is the pistil ; upon this is to be placed the
farina, or pollen, of the male plant ; when this is done, impregnation takes place, cind
the embryo rapidly swells off. If (he operation has not been eflectual, the berry will
remain as it is. When the grape has attained one third or one half of its size, it re-
mains stationary two or three weeks, and, at this time, it is perfecting the seed.
When this is done, the fruit begins growing again ; thus it appears tlie seed will veg-
etate, even if the fruit does not ripen sufficiently to be eatable.

THE CULTURE OF THE GRAPE. 131

nisli the pollen may be cut from the vine, and gently rubbed
or applied to the bunch, by frequently striking them together
on every side. This should be repeated several days, until it
is evident the fruit is all impregnated ; a fresh bunch, with
the pollen in a suitable condition, must be had at each opera-
tion. The pollen must be dry, and in a falling condition, to
be fit for the purpose. If your vines are so situated that a
branch to be acted upon can be brought into contact with the
branch of another kind, and the bunches interlaced, this will
be a good method of proceeding, — cutting away the male
part of the blossom from the kind that is to ripen the seed for
the new kinds.

To obtain hardy grapes, in new varieties, I should recom-
mend the Catawba, or the Isabella, to be impregnated with
the Frontignan, the Black July, the Golden Chasselas, the
Pitmaston Wliite Cluster, the Black Hamburgh, and Esperi-
one ; a hybrid from any of these would probably be a grape
ripening in less time than the first two.

To obtain varieties for the glass-house : the Muscat of Al-
exandria to be impregnated with any of the kinds that ripen
their fruit in a shorter time. A hybrid from any of these
would probably have the musk flavor, in some degree ; if the
object be to avoid this, some two of the kinds free from this
flavor must be selected. The Esperione and Black Ham-
burghs, being always good setters, are the best for the male
plants. The Golden Chasselas, a very beautiful fruit, but
often setting poorly, would make a suitable kind to be acted
upon. The August Muscat, being very early, could be used
as the female also. This variety might be used with the
American sorts, with a prospect of producing a plant that
would be both hardy and speedy in ripening the fruit. The
Scuppernong, bearing fruit only a few berries in a bunch, is
objected to as a parent for a new sort for the greenhouse on
that account.

If Mr. Van Mons's system of producing new kinds by seeds
from wildings be attempted, it would be best to try seed from
all kinds, the very small, as well as the good-sized berries.

132 THE CULTURE OP THE GRAPE.

Insects. — In Massachusetts, there are but few insects that
feed upon the grape leaf. The rose bugs, the past jear or
two, have been troublesome, and, in some sections of the United
States, they are very much so ; being sometimes so numerous
as to eat, in a few days, every cluster of fruit buds, or of
blossoms, upon the vine. The most effectual method of de-
stroying them is by hand ; covering them (when wet with
dew in the morning,) with wood ashes, or lime is said to ans-
wer, repeating the apphcation two or three times. Spreading
a cloth over the vine, and filling the space around under this
with tobacco smoke, will cause them to fall, when they can be
destroyed by pouring suds made from whale-oil soap upon
them.

The large green worm (commonly called the potato worm,)
is, in some localities, very injurious later in the season ; when
in large numbers, it is such a voracious creature it will
soon eat all the fohage of a vine. When it is known to
be at work, which will be by the leaves being rapidly eaten,
all but the stems, it must be sought for and destroyed.
It will be found, commonly, on the under part of the leaf
next to the one last eaten ; it is usually of the same color
as the leaf, and, unless you observe carefully, it will escape
you.

The thrips, small white insects that infest the under side of
the leaves, are not so injurious as would seem by the spotted
appearance of the leaf. Smoking, or syringing with tobacco-
water, will destroy them ; they injure the looks of the vine,
giving the foliage a diseased appearance. Wide-mouthed
bottles hung amongst the branches, (one every two square
feet,) and filled with sweetened water, -will collect and destroy
large quantities of moths, and other insects. These will re-
quire to be emptied every few days, or the dead insects on
the surface removed.

In the grapery, the two years past, the common red cater-
pillar has been exceedingly annoying. The white moth lays
its eggs on the under part of the leaf, and the first notice you

THE CULTURE OF THE GRAPE. 133

have of the young is when you discover small spots eaten in
the leaf ; on examination, you will now find the young cater-
pillar, one fourth of an inch in length, spread over the leaves ;
you must destroy all you can find at once, and, every day,
examine the vine anew ; notwithstanding all this care, some of
them will probably escape you, and grow to a good size. If
these are very numerous, and are on more than one or two
vines, it will be best to fumigate the grapery with tobacco
leaves, or stems. This will be necessary, if thrips, or the
aphis or green fly appear in the house. In smoking, care
must be had that the foliage is not injured by the heat from
the tobacco ; this should be moist, so that it cannot burn with
a blaze ; embers and ashes should be placed upon it, and the
tobacco allowed to smoulder, causing smoke and not heat.

ViTis Labrusca. — There are several American species of
the grape, according to Prince ; and the same author gives
over one hundred varieties of these species. For general
cultivation, the first two on the list are the most valuable
ones.

^Isabella. — This is a native of South Carolina. Mr.
Prince, in his Treatise on the Vine, says that this grape is
named in honor of Mrs. Isabella Gibbs, who introduced it
into cultivation in New York. The berries are black and
oval ; the bunches are of a medium size ; it has a foxy flavor.

H Catatoba. — This grape is said, by Mr. Adlum, to be a
native of Maryland. It is one of the hardiest and most pro-
ductive of the American varieties. The berries are red, or
purple, inclining to black. These two varieties are now so
extensively cultivated, and their good quahties as table fruit
and for wine are so well established, that it is unnecessary to
say more of them. It also has the foxy flavor, and requires
a longer season than the Isabella.

Bland. — This is one of the best native grapes. It has less
of the foxy flavor than the Isabella and Catawba ; it is not a
great bearer, and will not ripen in Massachusetts.

134 THE CULTURE OF THE GRAPE.

Diana. — A seedling raised in Massachusetts from the Ca-
tawba ; but it is probably a small bearer, as we Lave lost
sight of the fruit the past two years. It resembles its parent,
and is said to be ten days earlier.

Eldnhurgh. — A good-flavored, very small grape. This is
valued by many for the table ; it is free from the foxy flavor.

Lenoir. — " A very excellent table grape ; perhaps siiperior
to any of those described. It is believed to be a seedling of
the Burgundy grape. It has very much the habit of a foreign
vine. The bunches are very handsome, large, compact, and
not much shouldered." — Dotiming's Fruits and Fruit Trees
of America. This grape is not known much in Massachu-
setts.

Norton's Virginia. — Vitis Nortoni, Prince, (small). A
native of Richmond, Virginia ; said to be a cross between the
Bland and Miller's Burgundy ; it was raised by Dr. N. Nor-
ton. Mr. Downing says it is very productive in the garden,
or vineyard, especially at the south, where many kinds rot.
In Massachusetts, it is a small bearer compared with the Isa-
bella ; this may be owing to the wood of the vine not ripenmg
perfectly, in consequence of the shortness of the season.

Oldo. — This grape has been introduced into cultivation by
N. Longworth, Esq., of Cincinnati. The bunches are large
and long, the berries small, round, and black, the flesh tender,
juicy and sweet.

Scuppernong . — Is a distinct species found growing wild
from Virginia to Florida ; there are two kinds, the black and
white. The bunches are small, usually of five or six berries,
which are large and round. It is quite tender, and will not
live at the north. See description of this in North Carolina
vineyard account.

Missouri. — Vitis 3Iissouriensis, Prince. A grape used
for making wine in Ohio.

Herhemonfs Madeira. — Used also for making wine.

Alexander's. — 'A wine grape, native of Pennsylvania.

Sage. — This grape was found by Mr. Henry E. Sage, of
Portland, Connecticut, growing wild on the margin of a small

THE CULTURE OF THE GRAPE. 135

stream, and was removed by him to his garden, as early as
1811. It is represented to be near a lilac color. From Mr.
William Leonard, of the Shaker Society, I received two vines,
and an account of the fruit and of the well-established repu-
tation which it has in the vicinity where it was found. Mr.
Leonard made a visit to the place, and saw the plant in fruit ;
he measured some berries, which he found four inches in cir-
cumference. At the nurseries of the Shaker Society, Har-
vard, vines of this grape may be found on sale, and, probably,
at the farm of Mr. Sage, Portland, Connecticut. The foliage
blighted badly in my garden in July, 1848.*

* The following are extracts from two letters of Mr. Sage to Mr. Leonard, giving
its history, etc :• —

" Portland, Oct. \st, 1846. — The vine was taken from the margin of a small
stream, in quite a secluded spot, some thirty-five years since, and has been a con-
stant bearer many seasons, yielding in great profusion.

" Perhaps I shall be considered selfish, but must say they are the richest flavored
grapes I have ever tasted. The pulp is very soft and juicy. The}' commenced ri-
pening about two weeks since, and are now dead ripe ; they will not drop from the
vine when ripe, as many grapes do, but will remain (unless gathered,) until the}' get
perfectly dry, and their flavor is so very rich, that a few bunches, in a room, will
perfume it for months. For making jelly, they are not surpassed. H. E. Sage."

" Portland, April 8th, 1848. — I this day received your line requesting information
about the ' Sage Grape.' In answer to your inquiry, ' Is it a great and constant
bearer ? ' I would say it is a constant bearer, and would be a prolific one, were it not
for the rose bugs, which have almost wholly destroyed them for some years ; it al-
ways blossomsyw//, and, just at this stage, the bugs appear to make their havoc.

" Seasons when not destroyed, the vine has been borne down with the fruit, prob-
abl}' as many as twenty bushels have been gathered from the vine which you saw ;
the bunches, in such seasons, are large and full ; the berries very round, and their
average girth three inches, and many of them much larger.

" The soil of my garden is rather of a dry, loamy nature, and brings forth vegeta-
tion pretty early. I have never used any kind of manure for my vine, and have
scarcely taken the trouble to build a place for it to run upon. I am confident, were
it in some hands, it would surpass any thing of the grape kind in this country.

" I would recommend rather a dry soil for its cultivation, and in a situation where
the sim would strike it fair ; the south side of a building would be preferable, and, if
the soil is rich, I think it will do as well without manure as with it. I believe the
dryer the soil, the sweeter will be the fruit.

" A vine which was cultivated from a plant from my garden, four years ago, bore
profusely last season, and flourishes beyond calculation ; it is placed on the south
side of a house, and forms an arbor to the entrance of two tenements.

" In great haste, dear sir, I believe I have answered your inquiries. I speak in
confidence, when I say that the Sage grape, properly cultivated, will surpass any
thing of the grape kind in this country. Henry E. Sage."

136 THE CULTURE OF THE GRAPE.

iShurtleff's Seedlmg. — The description of this grape is in
the words of Dr. ShurtlefF, who furnished the account, at my
request, for this purpose. A gentleman who fruited this last
year, represented it as being very good.

" It came up in my garden in Brookline, in 1837. The
plant was of a delicate and slow growth ; it fruited on the
fourth year, and, on the fifth, it bore about four quarts of
grapes of superior flavor ; and the berry was of a good size,
perfectly round, about the size of a Muscadine ; the bunches
of moderate bigness, and well set (unlike the zvildfox grape^ ;
the stem, pressed out like the Isabella ; the color black, with
a peculiar ray, like the spokes of a wheel, running from the
stem to the eye of a hghter shade, the whole grape covered
with a bloom ; it puts out two or three weeks later than the
Isabella, and ripens two or three weeks earlier. The vine is
a small grower, and lives with me without protection ; it is
situated on a southeast angle of my house. The third year
of bearing, it was, unfortunately, split near the ground, and
the prospect of a good crop blasted. I have several young
vines which will probably bear this year. The fruit is free
from any foxy taste or pulp. I think it far superior to any
native grape that I have seen. I do not know from what
seed it originated, whether from native or imported ; it ap-
pears to partake of the Sweetwater and Isabella in its rich
flavor. S. A. Shurtleff."

The foliage of this grape would indicate that it originated
from an American variety.

Dr. Shurtleff has another grape. It originated at Carver,
on a farm belonging to this gentleman (and which has always
been in the possession of his ancestors, since the settlement
of the country). It was found in the woods, far from any
other vine. The foliage indicates this to be a seedling from
an American variety.

Naumkeag. — A seedling grape raised from the Isabella by
Mr. Bowker, of Salem, which fruited, the first time, this sea-
son, (1848,) appears to have good qualities. It bore a large

THE CULTURE OF THE GRAPE. 137

crop, which ripened rather earlier than its parent ; the
bunches resemble it in form and flavor ; it has a pulp also ;
the berries are above medium size, round, and of a clear red,
with a shght bloom.

There are several other native American seedlings in this
vicinity, which are recommended by persons who have eaten
the fruit. As they have not been proved in garden cultiva-
tion, it is deemed best not to enumerate them.

CULTURE IN THE OPEN AIR.

The mildew at the north, and the rot at the south, render
the cultivation of foreign varieties of the grape, in the open
air, in this country, almost useless. The difficulty is not with
the season ; this is long enough to ripen many kinds, were it
not for the above trouble. I have seen, in my garden, the
Early Black July perfectly colored the first of September ;
but the leaf was so injured by mildew that the grapes did not
sweeten, or obtain any flavor.*

In some of our cities, they occasionally ripen very well.
If it is desired to make the attempt, the border should be
made with care, in the same way as directed for house cul-
ture ; they may be trained by any of the systems described ;
prune them, and thin the berries in the same manner as if in
the house.

The Pitmaston White Cluster, Early Black July, Golden
Chasselas, and Esperione are recommended as the best for
cultivation in the vicinity of Boston ; further south, the Black
Hamburgh and Frontignans may be added to the list ; and
south of 40° north latitude, the Muscat of Alexandria and
other late sorts may be tried. The August Muscat is the

* Application, to the foliage of the vine, of sulphur, in a free manner, is the only
effectual remedy of which I can speak practically ; other remedies have been rec-
ommended, such as lime, ashes, etc., to the soil. Apply the sulphur early in the
morning when the leaves are wet, and renew it as often as the rain washes it
away.

38

138 THE CULTURE OF THE GRAPE.

earliest of any grape, and can be tried, as it may be worthy
of cultivation when the vine becomes strong.

In November, the vines must be laid down and well cov-
ered with straw, or litter, to protect them from the frost, when
cultivated in the northern states.

In Hovey's Magazine of Horticulture, vol. 12th, is a com-
munication by Mr. J. W. Russel, gardener to Horace Gray,
Esq., on the cultivation of the grape, in which he gives the
foUomng receipt to prevent mildew. Having found the appli-
cation of sulphur to the floor of the house all that was neces-
sary in cultivating the grape under glass, I have never used
this preparation, but, for their cultivation in the open air, I
would strongly advise its trial ; it should be applied in July,
or earher, if there is any appearance of mildew on the fruit,
wood, or fohage.

Receipt. — " To one peck of quick lime, add half a pound
of sulphur ; put them into a tight barrel, and pour boiling hot
water over them sufficient to slake all the hme, and it will be
found that the sulphur is mixed -vvith it in the best possible
manner ; then pour on to the top of it three gallons of soft
water, and stir it well together, leaving it to settle ; in about
twenty-four hours, the water on the top will be perfectly clear.

" This should be taken off" as clear as possible, and put into
a stone jar, there to remain until wanted. Half a pint of this
mixture will be sufficient for three gallons of water.

" This wash will not injure either the fruit or leaves, and
no person could tell that any thing but clean water had been
used, only that it leaves a stain on white paint, which will
wear off" in a little time. This is a sure remedy for the mil-
dew, and, therefore, worth knowing to every grape culti-
vator."*

* Prince's Treatise on the Grape contains this receipt, and it is there stated, that
the application of it, in tlie garden of Capt. Smith, of Newport, R. I., to the Chasse-
las grape, was attended with success. The material part left, after drawing the
clear liquid off, may be used for washing the wall, or trellis, upon which the vine is
trained.

THE CULTURE OF THE GRAPE. 139

The Isabella, a native grape, succeeds better in the open
air than any other variety in this vicinity ; the border should
be well made, and in a dry situation; the training must be
different from that of the foreign kinds ; it will not bear the
severe pruning which is necessary for them ; the summer
shoots should be tied to the trellis ; leading up or out, in dif-
ferent directions, shoots to be partially retained, at the winter
prmiing, for the extension of the vine. In August or Sep-
tember, cut back the ends of all the shoots made this year to
check the growth, and let the sun and air have access to the
vine. Winter-pnine, in February, on the spur system, leav-
ing an addition to the extreme shoots of about two feet of the
new wood, and when this cane grows too long for the trelHs,
cut it back, at the winter pruning, to any length desirable,
and lead up a new shoot the coming season to take its place.

The quantity of fruit that a vine of this variety will ripen,
when it has arrived at maturity, under proper management,
and is favorably situated, is remarkably large ; two bunches
on a spur may be allowed to ripen ; the berries do not require
the thinning that foreign ones do ; the small ones only should
be cut out.

When gathered in perfectly dry weather, and put away in
a cool place, just above the freezing point, and packed in lay-
ers of cotton, they will often keep good until March. Before
packing, each bunch should be examined, and any defective
berry cut out.

The Catawba will not ripen as far north as Boston.

Pond's Seedling is one of the best native varieties ; the
fruit, however, is but seldom seen, and it is therefore pre-
sumed to be a shy bearer.

Bland's Virginian will not ripen at the north.

Elsinburgh is too small to be worthy of cultivation.

The Ohio grape is tender, and, at the north, requires the
same protection as foreign kinds ; the bunches are large and
long, but the berries very small.

The vineyard cultivation of the native varieties of the

140

THE CULTURE OF THE GRAPE.

THE CULTURE OF THE GRAPE. 141

grape, in the United States, is attracting more attention
yearly. On the banks of the Ohio River, the planting is in-
creasing rapidly, and, on the hills near Reading, Pa., are
vineyards for the purpose of making wine.

The first attempt to grow the vine in our western country,
to any extent, for the purpose of making wine, is generally
credited to a party of Swiss, who commenced their operations
at Vevay, on the Ohio River. According to Mr. Longworth,
it has not been successful. This gentleman is interested in
this culture, and, by statements of his in Downing's Fruits
and Fruit Trees of America, he had, in 1845, seventy acres
planted with vines, and divided into fourteen vinej'^ards, under
the management of Germans and Swiss. Mr. Longworth
recommends the Catawba as the best variety for the west.
The European kinds have not succeeded with him. The fol-
lowing are his remarks : " The grape requires a good soil,
and is benefited by well-rotted manure. For aspect, I prefer
the sides of hills, but our native grapes would not succeed
well in a dry sandy soil, particularly the Catawba. The north
sides of our hills are the richest, and I believe they will, as
our summers are warm, in the majority of seasons, produce
the best crops.

" Deep ploughing is the better preparation of the land for
the vines. Where a hill is steep, trenching and walling, or
sod-terracing, is necessary.

" We generally leave six feet between the rows, and use
the plough, setting the plants three to four feet apart, and
training them to stakes about six feet high." — Downing' 8
Fruits and Fruit Trees, page 251 .

It has been considered of sufficient importance to give the
views of European cultivators and others, at length, upon the
vineyard systems of culture pursued there. The American
kinds of the grape, requiring a different plan of pruning, will
render many of the practices, particularly the close pruning
(in summer,) and planting of the vines, impracticable here ;
still, the remarks on manures and soil, and details of some of

142 THE CULTURE OF THE GRAPE.

the plans of training, will be worthy of notice by American
grape growers.

First comes the exposition. It is the established opinion,
in vineyard culture, that the best fruit is produced where the
vine receives the most sun, not upon the fruit, but upon the
foliage. Prince says, " Theibaut de Berneaud remarks, that
an eastern aspect would be preferable to all others, if it did
not expose the plants, during the first warm days of spring,
to be blasted by the burning rays of the sun operating upon
the small icicles, each of which acts as a lens. A southern
exposure (he continues,) is generally too hot in a warm cli-
mate, and a western one is least to be desired, as the plant
there receives a direct heat after the early hours of the day
have abstracted the moisture, and, therefore, dries and bums
it ; and he recommends, as a general rule, that, in southern
regions, an eastern aspect should have the preference, and, in
northern ones, that a southern exposure should be selected."
— Prince's Treatise, page 46.

Yet there are exceptions to these rules. Vineyards with
northern exposures have become celebrated, probably owing to
favorable circumstances of soil. In the southern part of the
United States, it will be best to try every situation, as the
retarding of vegetation a short time might be the means of
saving the fruit, either from being destroyed by a late frost,
or from excessive rains, at the time of inflorescence, or from
rot, caused by too much wet, at a later period.

The plan pursued by American horticulturists in vineyard
and garden culture, in some instances in their own language,
is described, and as it appears settled from these accounts
that our native grapes (different varieties succeeding in var
rious sections of the country,) answer every purpose of vine-
yard culture, there does not appear to be any occasion to try
any others, excepting on a small scale for the dessert.

Mr. Hoare says, " In the choice of a good aspect, there-
fore, shelter from high Avinds, and those aspects that are the
least exposed to their effects, and that receive a full portion

THE CULTURE OF THE GRAPE. 143

of the solar rays, may be deemed the best. The best as-
pects in the southern parts of England are those that range
from the eastern to the southeastern, the last of which may
be considered the very best. The next best are those which
follow in succession from southeast to south. An aspect due
south is undoubtedly a very good one, but its exposure to
those strong winds which frequently blow from the southwest
forms a great drawback. The remaining aspects are those
which range successively from due south to due west. These
are all good ones provided they are sheltered, or partially so,
from the destructive effects of the high winds above men-
tioned. North of the western point, the maturation of the
wood and fruit of the vine becomes uncertain. East by north
is a very good one. North of this point, the solar rays are
not sufficiently powerful to mature either the wood or fruit."
— Treatise on the Grrape^ hy Clement Hoare. 1837.

Chaptal says, " That the middle of a hill side produces the
best wine, the upper part the second best, and the bottom of
the hill the most inferior;" showing, apparently, that the
middle location contains the essential nourishment required,
that, in the upper part, there is a lack of this, and at the foot
of the hill there is either too much of it, or too much moisture.

Monsieur de la Quintiney says of the Muscat grapes, that
they " require a temperate country and the expositions of the
south and east, and always a light ground ; we seldom see
any good in pure earth, and, if it be in hot cUmates, in grav-
elly and sandy grounds." Page 229.

The Penny Cyclopaedia says of the aspect : " On the steep
slopes of hills towards the south, and sheltered from the
northeast, the grapes attam the greatest maturity, and the
vintage is most certain. So great an influence has a favora-
ble exposure, that in the same vineyard the greatest difference
exists between the wine made from one part and that made
from another, merely because there is a turn round the hill,
and the aspect varies a very few degrees. A change of soil
produces a similar effect. The famous Rhine wine, called

144 THE CULTURE OF THE GRAPE.

Johannisberg, when made from the grapes which grow near
the castle, is worth twice as much as that made a few hundred
yards farther off. Here both soil and aspect change. The
Clos de Vougeau, which produces the finest Burgundy, is
confined to a few acres ; beyond a certain wall, the Avine is a
common Burgundy, good, but without extraordinary merit."

At Bourdeaux, a southeast exposure is preferred, and in
Germany, generally, a southwest ; in some places, a northern
exposure is thought best, as the danger from late frosts is less.

Chaptal is considered as the best French authority on the
vine. His object, in his Treatise on the Grape, was to pro-
mote the improvement of the quality of the wine, and to dis-
courage the use of manures, as one of ihe main causes of this
inferiority. The practical ideas of this treatise are mostly at-
tributed to the Abbe Rosier, of whom it is said, " that, retir-
ing to the home of his fathers, he, for a long time, practised
agriculture, not only studying all previous systems of vine
culture, but comparing the old with his experience, the local
practices with the laws of natural philosophy, to bring the
culture of the vine to its highest state of perfection was his
particular object." In the introduction, he asks, " Why is it,
that so large a number of the wines of France, formerly cel-
ebrated, are now fallen into discredit ? Why, these wines
should be of so ordinary a quality, whilst those of another
district have acquired and preserved a merited reputation ?
On reflection, we cannot attribute the difference entirely to
the situation, the chmate, or the soil. Is it not, then, to the
little care of the cultivators, to the following of a blind rou-
tine, or to the ignorance of the laws of nature, or to the
preference that is given to vines that abound in juice of a
gross nature, above those which produce wines of a better
quality ?" Page 6.

" The laws of vegetation, regarding the vine, will show you
that a rich soil will produce the most vigorous shoots, but
that the sap thus communicated from the vine to the grape
would not be sufficiently elaborated ; the wine would be in-

THE CULTURE OF THE GRAPE. 145

sipid and weak. It is necessary to diminish the vigor of the
vine to obtain a wine of good quality ; to do this, the soil best
suited for the purpose must be selected, the best plants, the
perfect maturity of the fruit must be attended to, and the
most favorable time for the vintage. From chemistry, he
must learn the elements of wine, and the manner to direct
the fermentation, etc. He must follow tiature ; in all his ope-
rations, she should be his study ; he should be tractable to
her lessons ; she alone never deceives." Pages 7 and 8, in-
troduction.

" In France, it is only necessary to cultivate the sheltered
hill-sides, and soils granitic and calcareous, or sandy, and gen-
erally the poorest, such as are not suitable for pasture or
grain." Page 29.

" The earth, the most suitable for vegetation in general, is
that composed of a mixture of flint, of clay, (alumine,) and
of lime, in such proportions as readily to imbibe moisture, and
so to retain it that it may be constantly and insensibly evapo-
rated by the warmth, giving enough nourishment to the plants
until a renewed rain has again filled the reservoirs. When
there is too much aridity, the plants become weakened and
soon die. To constitute a good vegetative soil, it is not suffi-
cient that barely the top layer of earth shall be thus composed ;
it must be of good depth." Page 197.

" In time, the good soil will wear out, become exhausted,
and one cannot hope to reap a continued advantage, unless
by depositing, from time to time, new principles of nourish-
ment,— of oxygen, of hydrogen, and of carbon. These can
be found in proper quantities in the manures of animals, and
decomposed vegetable matter. One may also usefully employ
certain minerals, not as manure, but as a rectifier : for in-
stance, fossils and marl, which, from the effect of moisture and
heat, ferment and cause the small lumps of earth to separate,
and render the whole mass more permeable to the substances
which form the sap." Page 198.

" The nutritive principles required from the soil, for the
19

146 THE CULTURE OF THE GRAPE.

cultivation of the grape, are the same as those named as re-
quisite for general cultivation ; but when there is not a suffi-
cient supply of moisture, the vine will not prosper." Page 219.

" The kind of earth regarded as the most suitable for the
cultivation of the vine varies with the climate in which the
culture of this plant is introduced. We do not speak here of
the superior layers of soil, which would make such an assertion
hazardous. Experience has demonstrated, that, in the south-
erly (meridionaux) departments, the vine flourishes in volcanic
earth, in the (freestone) grit, and in the granitic gravel, mixed
with vegetable earth and with some claj, (alumine) . Towards
the centre of France, they succeed in the schistes, (slaty)
and above all in the calcareous rock, which crumbles on ex-
posure to the air. At the north, they prefer the coarse gravel
combined with calcareous earth. But every where you may
make use of collections of earths and stones (almost mon-
strous,) of all kinds, provided that the mass be permeable to
water, and retain but little moisture. All agree that an essen-
tial quality for a good earth for the vine, is, that it should pos-
sess a mixture of quartz, of flint, and coarse gravel. The rays
of the sun penetrate these stones and furnish warmth during the
day, and distribute it to the plants by night. This is not all :
in earths exceedingly porous, they yet serve, by the effect of
their solidity and quantity, to diminish the too rapid evapora-
tion of the moisture. Besides, (finally,) it is by the vegeta-
bles that the soil produces that we can best judge of its qual-
ity, and of the temperature of the climate. Wherever the
cultivator shall see the peach tree prosper naturally, he may
conclude the situation is favorable for the culture of the vine."
Page 246.*

" If the earth where you propose to plant a vineyard is
cultivated already, the best preparation for so doing is to
plant, for two or three years, the soil -flith vegetables, giving

* The mildew, the rot, and the blight, to which all grapes are subject in the United
States, more particularly the European kinds, render this remark incorrect, as re-
gards this coiuitry.

THE CULTURE OF THE GRAPE. 147

the preference to such as require the most working of the land
in the cultivation. The hibor necessary in this operation, and
the manures bj which they are made to thrive, prepares,
Hghtens, and enriches it. The dung, in general so adverse to
the vine, so prejudicial to the quality of the fruit, incorporated
into the soil in advance, can have only good effects ; it has
become freed of the carbonic acid in excess, and the vegetable
substances become united with the under surface of the earth ;
the soil, thus prepared, is suitable for the vine in every age,
but more particularly in its infancy." Page 251.

Remarks quoted by Dr. Lindley in the controversy relating
to manures for vines : —

" The same reasons may be used against the system of the
vine-growers of the north, who think it advantageous to ma-
nure their vines. By this means, indeed, they obtain larger
crops, and more Avine, but it is of bad quality, it will not keep ;
and its smell often reminds me, when dranh, of the disgusting
substances which produced it. Manure communicates to the
vine too much nourishment. The nutritious juice, reduced to
gas, and received by the mouths of the capillary roots, and by
the air-vessels of the leaves, penetrates and circulates in the
sap-vessels, forms the wood of the plant, and furnishes the
substance out of which the shoots, leaves, flowers, and fruit
are developed ; the more abundant the nutritive matter, the
more the diameter of the vessels distends, the more rapid is
the circulation of the sap, because the channels through which
it passes have more capacity. This causes the sap to circulate
in a less state of elaboration, the result of which must be, that
the wine is flat, insipid, and destitute of all the principles of al-
cohol. Nevertheless, the abundant crop thus obtained, and the
brilliant vegetatio7i, are, after all, in some measure deceptive,
FOR THEY CAN BE BUT TRANSITORY. In vineyards where ma-
nuring is practised, they only manure once in ten years. It is
not to be doubted, that the effect is very remarkable the first
three or four years after the manuring of the vines, but, in the
succeeding years, the plants begin to languish ; no longer find-

148 THE CULTURE OF THE GRAPE.

ing that abundance of nourisliment to which they have been ac-
customed, they suifer m consequence, and often fall victims to
the want of it. Thus a part of the plants are lost, either by
too much or too little nourishment. But vines can receive,
and it is often advantageous to give them, such manure as will
make good the poverty of the soil, its exhaustion, or what is
required otherwise for this sort of cultivation. No manure
suits vines better than what is properly called vegetable earth,
obtained by the decomposition of plants. Mosses, leaves, and
turf, mixed together, thrown up in great heaps, and left for
about two years to ferment, make the very best manure of
this sort." Page 333.

These remarks follow the above, quoted by Dr. Lindley,
and may be considered essential to the proper understanding
of the matter : —

" Nevertheless, as it is often impossible to procure, in suf-
ficient quantities, these (decomposed vegetables,) substances,
intelligent cultivators have recourse to such as can be had
from the bottom of rivers, ponds, and ditches, and the sweep-
ings of the roads and streets ; these are made up in heaps,
composed alternately of a layer of these articles and a layer
of old dung from the cow or ox, the horse or sheep. This is
left to winter in this condition ; it is then spaded over, on all
sides, and this is repeated often during a year ; after this, it
is ready to be applied to the vines. Manures diifer in quality,
and it cannot be positively said which is best for a place, un-
less the quahty of the earth which is to receive it is known.
A manure may be destructive to a vine in one part of a vine-
yard, and yet be highly invigorating to some other part even
of the same vineyard.

" To improve a soil that is too moist, spread gravel upon it ;
that from ravines is preferable, because it contains a mixture
of humus, and shells, and marl, and other calcareous sub-
stances. You may also give for manure, ashes, soot, pigeon's
dvmg, and other powerful substances, but it is necessary that
these should be for a long time exposed to the air and reduced

THE CULTURE OF THE GRAPE. 149

to poudrette. These should be mixed with good loam, to ren-
der the effect more durable. Where the soil is excessively
•\vet, it will be best to apply manure without any other mix-
ture ; in this case, spread a handful of the substance, as you
■would sow the seed broadcast on the land.

" Vegetable matter alone is sufficient to invigorate, for
many years, the vine which has been suffering in poor soil
near the top of a declivity. Thus, to manure and improve a
soil understandingly, you must be acquainted with the effects
of the different manures, and of the proper proportion in
which to apply these, to the necessities of the different kinds
of earth.

" Some cultivators have employed the scrapings of horns,
others have made use of the hoofs and feet of sheep, and
others, again, of the pieces of woolen clothes.

" All these matters succeed as manures for the vine ; they
contain much hydrogen and carbon, two of the chief agents
in vegetation. Buried in the earth, their decomposition is
slow, nearly insensible ; but, as it is impossible to obtain these
in large quantities, it is not necessary to discuss the effect of
them at large ; perhaps they may have the effect to give a
peculiar taste to the mne." Pages 335 and 337.

" Fresh dung, the manures obtained from the depositories
for carrion, etc., and other powerful matters not yet converted
into poudrette, are not the only substances which give a bad
taste to the wine. The vine absorbs with much vigor all va-
pory substances suspended in the air." — Traite siir la Culture
de la Vigne, page 340.

The soil of the celebrated vineyards which produces the
Constantia wine at the Cape of Good Hope is a decomposed
sandstone.

The vineyard of Rudesheim, on the Rhine, is very steep,
and is terraced ; the soil is of a dark rocky nature.

The soil of Johannisberg, on the Rhine, is argillaceous
schist, with a proportion of mica, and, in one place, is a red-
dish quartz. This is mixed with diluvial and alluvial deposits,

150 THE CULTURE OF THE GRAPE.

in most parts. The exposure is southwest, vnth. a slope of
fifteen degrees. The grape generally cultivated near the
Rhine is the (Riesling,) White Rissling.

The soil of Leistenwein and Steinwein vineyards, on the
Main, is similar, being argillaceous with calcareous portions,
especially fragments of hme. The Leistenwein is regarded
as the second finest wine of southern Germany ; but, as the
quantity made is very small, it is seldom to be purchased.
The grapes grown here are mostly the White Rissling and the
Traminer.

The soil of the hill of the Hermitage, where is made the
celebrated wine of this name, is variable. Dr. Bushby says
the hill is of considerable height, but not of great extent ; the
whole front, Avhich looks to the south, may contain three hun-
dred acres, and of this, even the middle region does not pro-
duce the finest wines. " The gentleman, Avhose property we
were traversing, pointed out to me the direction in which a
belt of calcareous soil crossed the ordinary granitic soil of the
mountain, and he said it requires the grapes of these soils to
be mixed, in order to produce the finest quality of Her-
mitage."— James Bushhy, London.

" Between Chagny and Beaune, in France, the plain lying
to the southeast of the range of hills, which, from the value of
their produce, give the name of Cote d'Or to the department,
is extremely rich, and, to all appearance, capable of yielding
golden harvests of corn, as the hills do of wine. The greater
portion of it, however, was planted with vines on both sides of
the road. Near Chagny, it appeared lighter, with a larger
admixture of stones, and, on approaching Beaune, it was a
rich brown loam." — Ihid.

" At the vineyard of Chambertin, the soil varies extremely,
even in the distance of one hundred yards ; that nearest the
road is of a brown loam of sufficient consistency, but full of
gravel, and, consequently, very friable. The gravel consists
of small broken pieces of the whitish hmestone, of Avhich the
hill is partly formed. At the highest limit to Avhich the

THE CULTURE OF THE GRAPE. 151

ground has been broken up, it is a light-colored clayish-looking
soil, with a subsoil of marl, and abundance of small shells.
Both of these soils effervesced strongly with an acid, but the
light-colored evidently contains a far greater proportion of
lime. The soils of Beze, another first-rate vineyard of the
commune of Gevray, were exactly similar to that of the lower
part of Chambertin." — Ibid.

Several other vineyards are described as having the same
soil.

Ay, the centre of the district which produces the Cham-
paig-ne wine, is a small town on the river Marne. " The
range of hills above the town of Ay is exposed to the full
south, except where the exposure is varied by recesses in the
range ; it consequently produces wine of the finest quaUty,
and very superior to that of Epernay, which is produced on
hills exposed to the north. The soil is strongly calcareous,
full of small pieces of chalk and of stones. Near the top of
the hill, the soil is more argillaceous." — Ibid.

" At Argenteuil, the vignerons pay the utmost attention to
their plantations ; indeed, their mode of cultivation, at least
as relates to productiveness, may be regarded as approaching
to the perfection of the art.

" They apply manure very freely ; but this practice, though
it swells their ?'ecoIte, is thought to deteriorate the quality of
the grapes. Poudrette is much used, which is neither more
nor less than night-soil dried and reduced to powder.

" Poudrette, we understand, was first recommended by the
celebrated Parmentier, about thirty years ago, (1790,) as a
top dressing for various field crops.

" Frequently, it is formed into a compost with the weeds
and refuse of the garden, and some marly loam, or light
mould ; the poudrette being spread on the compost bed, in the
proportion of half an inch to six inches of weeds and earth.
Such compost is considered as well adapted for stimulating
the roots of fruit trees, especially cherries, figs, and vines.

" The offensive smell is, to a considerable degree, removed

152 THE CULTURE OF THE GRAPE.

bj tlie addition of quicklime." — Horticultural Tour, Edin-
burgh, 1823.

From Abercrombie's Practical Gardener. London, 1823.

" Although vines will succeed as plants in any common
garden earth, it is advisable to allot them a dryish, warm,
melloAv, unexhausted soil, rich in good loam, or improved with
suitable manure, to the depth of three or four feet. A dry
bottom is requisite to keep the fruit from degenerating in
flavor."

" Once a week, drainings of the dunghill may be mixed
with water, and applied to the roots when the grapes are
swelling," says Abercrombie. And again: " The vine out of
doors would not so often make poor returns in fruit, were the
soil kept warm and rich by an annual dressing when the plant
is at rest. Among the manures found of great avail in sup-
porting or recovering the fertility of vines, may be reckoned
rabbit's dung, duck's dung, sheep's dung, sheep's urine, drain-
ings of a common dunghill, vegetable mould, a compost in
which warm dry elements rather preponderate, a little hog's
blood, or bullock's blood, or the general oflfal of a slaughter-
house, with a qualifying portion of lime, or shell marl, fresh
loam, and sharp sand. Whether it be a fluid manure, or part
of the old earth be dug out and a compost substituted, the
application is chiefly to be made at the extremity of the roots.
The roots of old plants, in a yielding soil, are sometimes found
to have travelled to a wonderful distance in quest of nourish-
ment."

In preparing the border for forcing, this author says the
materials and proportions should be of " top spit sandy loam
from an upland pasture, one third part ; unexhausted brown
loam from a garden, one fourth part ; scrapings of roads, free
from clay, and repaired with gravel or slate, one sixth part ;
vegetable mould, or old tan reduced to earth, or old stable
manure, one sixth part ; shell marl, or mild hme, one twelfth
part. From the time the buds rise, until the fruit is set, ma-
nure the border, once in ten days, with the drainings of the
dunghill, poured over the roots of the plants.

THE CULTURE OF THE GRAPE. 153

" The border should be kept, at all times, clear from weeds.
When it is necessary to recruit the soil, work in such a com-
post as has been described, or similar. The dung out of a
cow-house, perfectly rotted, is a fine manure for the vine."

Forsyth, in his book on the Culture of Fruit Trees, says^
that " the best manure for vmes is a mixture of vegetable
mould, rotten dung, and fresh loam turf; and all this should
be thrown in a heap, and frequently turned, for a year or
two, before it is used." Page 219. London, 1824.

The following I found in Loudon's Magazine, vol. 17th,
page 646 ; it is there credited to the Gardeners' Chronicle,
vol. 1st, page 413 : —

" Mr. Hayward's manure for grapes. I have tried a great
variety of compounds as food, and have found that one quart
of cider, or cider grounds, added to two gallons of water,
brings a grape vine to a more perfect prolific state than any
thing else. Tliis mixture must be supplied in such quantity
as will saturate the earth, like water, to the depth of the
roots, and all over the surface occupied by the roots. It
must only be given once in the year ; and, if repeated the
second year, its good efiects will be sustained for several years
afterwards without further supplies."

Hoare. — " The natural soil which is most congenial to the
growth of the vine, etc., is a rich, light, sandy loam, not
more than eighteen inches in depth, on a dry bottom of
gravel, stones, or rocks.

" Of those manures that may be mixed with the soil when
the border is first made, the best are such as possess the two
valuable qualities of affording to the roots of the vine the
highest degree of nourishment^ combined with the greatest
'permanency of duration. Of this description are bones,
horns and hoofs of cattle, bone dust, the entire carcasses of
animals, cuttings of leather, woolen rags, feathers, and hair.
Bones, however, on account of their prolonged effect, are by
far the most valuable manure that can be deposited in a vine
border.

20

154 THE CULTURE OF THE GRAPE.

" In the year 1826, several vines were planted. In the
following year, a quantity of bones, the largest of which Avas
the blade bone of a calf, was digged into the border, five or
six feet from the wall.

" In the spring of 1833, the border was opened, in order
to ascertain to what extent the roots of the vine were nour-
ished by these bones. It was found that the roots had
branched out in every possible direction amongst them, the
surfaces of which were completely covered with their fibres.

" Bone dust is a very powerful manure, producing immedi-
ate effect, and is lasting in its duration.

" Liquid manure is highly valuable, where immediate effect
is required. The most powerful are urine, sootwater, blood,
the drainings of dungheaps, and soap suds. The first of
these, on account of its saline qualities, is better calculated to
promote the fertility of the vine than any other liquid.

" For the purpose of top dressing, and to be forked into
the border when requisite, may be named, as highly enriching
manures, night-soil, fish, stable manure, and the excrements
of every description of birds and animals. It is necessary
further to observe, with respect to the application of liquid
manures and top dressings, that care must be taken not to
make the surface of the border too rich."

After the vine has become established, Mr. Hoare says :
" The winter being the proper time to manure the border, let
it now be lightly forked up, and a good coating of manure
laid over it about six inches deep, which will answer the two-
fold purpose of enriching the border, and protecting the roots
of the vine."

According to Mr. Hoare, grapes may be grown in perfection
in England, and to a great extent (by following his directions,)
on walls and espaliers, and he gives a scale of measurement of
the vine, by which to regulate the crop, as follows : A vine
of three inches in circumference may bear five pounds ; a
vine of three and a half inches in circumference may bear ten
pounds ; and advancing in this ratio to ten inches circum-

THE CULTURE OF THE GRAPE. 155

ference, and, for every half inch of increase, allowing the vine
to ripen five pounds additional of fruit, so that the highest
number will give a yield of seventy-five pounds. If this can
be done, and he tells us that he gives the result of his prac-
tice, it -would seem that the question was settled. But it
appears that there are those holding different opinions. In
the Gardeners' Chronicle of June 10th, 1847, is the following,
on an article relative to planting the banks of railways with
vines : —

" We entertain no doubt that S07?ie of the traditions current
in tliis country, as to vineyards having once been profitable,
are true, although others are apocryphal ; but we altogether
disbeheve the statement that the wines of England were ever
of good, or even tolerable, quality.

" Upon all such points, we have to depend upon assertions,
whose value cannot now be determined, and a question like
that of vineyard cultivation in England must be decided upon
better grounds than tradition, and the reports of persons
whose taste was wholly unlike our own. The fact evidently
is, that, where nations had very bad internal communications,
and slow and difficult commercial relations, it was necessary
that objects of general consumption should be made in every
possible place ; especially a commodity so heavy, bulky, and
difficult of transport as wine. This, we conceive, quite ac-
counts for the numerous attempts that were formerly made to
obtain wine in the north of Europe, and for what is called the
success attending such endeavors. But, as communications
between country and country became easy, such a necessity
ceased to exist ; people's taste, moreover, became refined, and,
by degrees, all such cultivation as that of the vine, in English
vineyards, was discontinued. If this was not the reason of
vineyards being abandoned, we are at a loss to know what it
could have been. It would hardly have been abandoned, if
profitable ; and, if it was unprofitable formerly, how much
more so must it be at the present day.

" But it is alleged, that an ' improved climate, greater skill

156 THE CULTURE OF THE GRAPE.

in cultivation, and general advancement in science,' would
cause vines to be grown to higher perfection in England now
than formerlj. May be ; not that we know any thing of the
alleged improvement in climate. No one can have greater
respect for the skill of English gardeners than we have ; we
are perfectly ready to recognize the claims of science, and
the advantages that have attended its application to rural
economy ; l3ut there are things which neither horticultural
skill nor science can effect : and among them is included an
exercise of control over seasons. We cannot raise the tem-
perature of our summer the minutest fraction of a degree ;
we cannot increase the heating power of the solar rays ; we
cannot prolong their period of action ; in short, we cannot
give Kent the climate even of Normandy. And yet we must
do all these things if we would grow wine as good as even
\ that of the environs of Paris.

" The fact is, that the vine cannot be profitably cultivated
in vineyards beyond 50*-* north latitude, and only so high as
that latitude in very favorable inland situations. '■- -

" Great Britain is, therefore, wholly beyond its limits. In
saying tliis, we by no means intend to assert that, by the se-
lection of such inferior but early varieties as the Black Clus-
ter, or Miller's Burgundy, (not Black Muscadine,) grapes
cannot sometimes be imperfectly ripened in vineyards in Eng-
land ; no doubt they sometimes will come to that sort of
maturity which persons, who do not distinguish correctly be-
tween sugar and vinegar, are accustomed to call ripeness ; as
for example last year. But we have no hesitation in express-
ing a decided opinion that to expect a profit from ripe grapes
in English vineyards, on even an average of years, is hope-
less."— G-ardeners' CJironicle, 1847, page 403.

Trowell, Chapter on the Vine, page 91, says : " They re-
quire a light sandy ground to be planted in ; if it is a little
stony, it will thrive in it, if lying to the south, or southeast,
and if the bottom is chalky or gravelly under the surface,
where no springs are. It cannot be well too hot or dry, if it

"^

THE CULTURE OP THE GRAPE. 157

is not addicted to lieatli ; but if brambles, it is a good sign.
Where that shrub grows, such a ground is the most proper for
a vineyard ; and the declivity of a hill still better."

Thus much for the situation and soil in the natural state.
He then goes on to say : " If your land is too rich, it only
permits the roots to shoot out the branches and leaves, but
less fruit ; the barren does not admit the roots to be so luxu-
riant, neither do they enter the earth so deep, by which
means they spread more towards the surface, and so give the
tender fibrous roots the benefit of receiving the natural sweet
and gentle showers, dews, &c., which imparts a pregnancy to
this plant, and do receive the cherishing warmth of the sun,
and is more impregnated with the volatile salts, which is
drunk by the delicate pores and apertures of the latent roots,
whilst those buried deeper are deprived of that benefit, and
grow only fertile in watery and insipid leaves without fruit,
and produces long and unbearing branches, whose joints admit
of no produce ; whereas the other will produce fruitful joints,
being very short, like to a joint of a man's finger, which are
the bearing branches. Now when you plant your vineyard,
let it be east and west, for the other position, north and south,
is not so good.

" When you plant, dig your trench near a foot deep, and
about a yard asunder, for the more ease of going between
them to do the necessary work that is required in the several
seasons of the year ; then set your plants, — let them be
about a cubit long, having three or four eyes of the young
wood on them ; then plant them in the bottom of the trench,
a little sloping ; when done, cover them three or four inches
with the mould ; then level your ridges, that your sets may
just appear above the surface ; plant your sets something
more than two feet from each other ; after this, strew some of
the manure along the ridges, not too thick, which will pre-
serve them. Keep them weeded and hoed ; when they begin
to shoot, then set your props, of what wood you please, of
about four feet in length, and the thickness of a common
broomstick, placed on the north side of the plant."

158 THE CULTURE OF THE GRAPE.

After giving directions for pruning, etc., for the first three
years, he says, at the fourth year, your " plants may be ex-
pected to bear a quantity of fruit ; then you may leave three
or four shoots to each plant, with about four eyes ; but, when
older, you may leave six or more from a strong root.

" Now when your vineyards want amendment, as all lands
will, strew some of the manure (liveings,) on the ridges and
about the ground between the rows, in the month of Novem-
ber. Use no more than sixteen bushels of the manure to an
acre.

" Now as to vines planted against a wall, pale, or house,
you may keep them to what height you please, as the place
will permit, etc. "When your vine that is planted against
your walls, house, &c., wants refreshment, you may water
it with about two quarts of the lixivium of the manure,
when the vine begins to put forth ; you may do the same
about midsummer, when the grapes are small ; all which in-
vigorates the roots of your vines, and makes them yield a
much greater plenty of fruit." — New Treatise of Crardening,
ly Samuel Troivell. London^ 1739.

The varieties Trowell mentions as cultivated in the vine-
yard are Burgundy, Champaigne, and Frontlniack, what we
now know, pro1)ably, as the small black grapes like Miller's
Burgundy, White Sweetwater, and Frontignan.

The manure spoken of here is described as a very concen-
trated substance, equal in strength to guano.

" When a vine is to be first established on any spot where-
none grew before, the first thing is to prepare the ground for
planting. In steep places, where the soil might be carried
away by rains in winter, or spring, terraces are formed by
building massive stone walls along the slope, and levelling the
soil behind them. The walls serve to reflect the heat, and
form a shelter to the vine below. Thus a whole hill is some-
times covered with terraces from top to bottom, and there the
wine is generally good, if the exposure is favorable. Lime-
stone, gravel, or coarse sand, with a small mixture of clay,

THE CULTURE OP THE GRAPE. 159

forms a good soil for a vine ; vegetable substances alone
should be used to enrich it, such as the leaves and tendrils of
the vine, the residue of the grape when pressed, and, failing
these, the leaves of trees collected when green and formed
into a compost with earth. The ground should be Avell
trenched, if it will admit of it, or loosened with the mattock
and pickaxe. The different parts of the soil should be inti-
mately mixed, keeping some fine soil at top to set the plants
in. When the ground is prepared, holes are dug in rows four
or five feet wide, at the same distance from each other, so as
to alternate ; some of the finest of the soil is put into each
hole, and the vine plants, which have been rooted in a nur-
sery, or else simple cuttings, are carefully inserted, pressing
the mould round the roots, and levelhng the earth. Rooted
plants will bear the second or third year, but cuttings take a
much longer time. The usual instrument of tillage in stony
and rocky soils is a two-pronged fork fixed in a short handle,
at an angle less than a right angle with the prongs, which are
a foot long, and very strong, like a double pickaxe. This is
struck into the ground, and then drawn towards the workman,
wliile the handle is lifted, which acts as a lever in raising the
soil. The next year, it is usual to prune the young vine
down to one, or, at most, two eyes or buds ; but some experi-
enced vine-dressers recommend deferring this operation to the
second year, by which, although the vine will not be so for-
ward in fruiting, it will be much strengthened, and fully repay
the apparent loss of time in the end. In the third year, the
vine is trained ; that is, the shoots are tied to upright stakes
planted at each root, or they are laid in an arch and tied from
one root to another along the ground.*

" When vineyards are established in the plains, where,
sometimes, as those of Medoc, they produce very good wine,
the intervals between the plants can be stirred by the plough,
although forking and digging by hand is more common ; hoeing

* This mode of training- is by no means universal, but is common in France, and
in the vicinity of the Rhine.

160 THE CULTUKE OF THE GRAPE.

is as necessary in a vineyard to destroy weeds, as it is in a
field of turnips, or any other crop sown in rows. The pruning
of a vine in bearing, the object of which is to produce much
fruit without weakening the plant, can only be learnt by ex-
perience and practice ; much of the success of a vineyard
depends on this operation. In the best vineyards, no manure
is used, except that which we mentioned before, of leaves and
tendrils ; but some soils require to be recruited, and, without
manure, would produce little or no wine. In this case, there
is no alternative, and composts must be formed, as is done in
common cultivation, with animal and vegetable substances
mLxed and decomposed. Horse dung should be avoided, if
possilile ;* cow dung is cooler and more nearly of a vegetable
nature ; this should be mixed with as much virgin earth from
pastures and meadows as can be procured, and laid in small
heaps in the intervals between the rows. It may be left a
little while, if it has any rank smell, and then forked in round
the roots ; the more it is decomposed the better. Many a
vineyard has lost its reputation after having been abundantly
manured. The Johannisberg was much reduced in value,
after having been dunged, while in the possession of General
Kellerman. After a certain time, which differs in different
situations, the vine becomes less productive from the exhaus-
tion of the soil, as is the case when the same crops are re-
peatedly sown in the same ground ; this depends on the depth
of the soil. All perennial plants shoot out their roots farther
and farther every year in search of fresh earth, and it is by
this means that trees flourish for a long time on the same spot ;
but if the roots are prevented from spreading, or the plants
being too crowded, their roots interfere, a diminution of vigor
is the consequence. So it is with the vine. In tliis case, the
remedy is the same as for land bearing com. A rest is nec-
essary, together with the addition of such manures as shall
restore the lost fertility." — Penny Cyclopcedia.

* If the soil is stiff, horse dung is more suitable than cow, and, when old and de-
cayed, is no more heating.

^

THE CULTURE OF THE GRAPE. 161

The superior quality of wines from celebrated vineyards,
where, it is said, no manure is ever used, is, in some measure,
owing to the limiting of the amount of fruit which a vine is
allowed to mature, and to the great care bestowed in the cul-
tivation,— as pruning, and keeping the soil constantly worked
and loose, and in harvesting the grapes, being careful not to
gather any but what are perfectly ripe, and never allowing
any defective berries to be put in the press (which, in com-
mon wine-maldng, usually receives but little attention, all
sound and defective often going in to the press together).
At Johannisberg, the vineyard is surrounded by a stone wall
ten feet high, thus promoting the ripening of the fruit.

" Some local influences produce effects which are ahke in-
explicable and inimitable. These, though generally attributed
to the soil, are not always or solely owing to its composition
and qualities. In.^ome instances, the soil is the main cause
oLdifference, as seen in the Constantia of the Cape. The
climate there is most favorable to the growth of the vine ;
yet, in one small space only, is a tolerable wine produced ;
the two contiguous farms of the great and little Constantia
yielding, the former the red sweet wine, the latter the Wliite
Constantia : the soil on which they grow is decomposed sand-
stone."— Penny Cyclopcedia.

" The Montillado, of Spain, is the produce of a white soil,
containing seventy per cent, of carbonate of lime, with alumi-
na, silica, and a little magnesia, while the Mandanilla is the
produce of the red and sandy earths ; yet the wines do not
greatly differ in taste or flavor. More importance is attached
to the soil than it deserves ; its physical properties are of
more importance than its chemical. Chaptal was clearly of
this opinion, for he maintains that, provided it is porous, free,
and light, its component parts are of little consequence.

" Where some peculiar strong-smelling substance exists in

the soil, an odor is communicated to the Avine which renders

it unpleasant. This is the case when stinkstein (a variety of

sub-carbonate of Hme, called pierre puante,) is present.

21

162 THE CULTURE OF THE GRAPE.

Even wine tainted with this, though at first repulsive, is ulti-
mately relished. The vine-growers of France and Portugal
have so strong an aversion to manuring the vines, from the
notion that it deteriorates the jflavor of the wine, that, in the
latter country, at least in the port-yielding district of the Alto
Douro, the use of manure is forljidden by law. This seems to
be a prejudice, for the German cultivators manure the vines
very freely, and no wines are more esteemed for bouquet than
those of the Rhine, and Browner justifies the practice, not
only with fresh cow dung, but with pieces of woolen cloth
steeped in Hquid manure and dried, which is found greatly to
augment the produce. Professor Rau bears testimony to its
utility. Even the proprietors of the vineyards near Bour-
deaux, which produce the highly-prized clarets, employ manure
once every four or five years. But the same vines will yield
a wine having very different quahties, at least as to flavor and
perfume, in different seasons.

" The color of any wine is not dependant on the color of
the grape from which it is prepared. Champaigne is the
produce of a red grape. The coloring principle resides en-
tirely in the skin, except in the Tentilla, (the French Teintur
rier, or I'Ahcant,) which is entirely penetrated by the color-
ing principle." — Ibid.

Dr. Bushby says that in Spain they vary, as in other coun-
tries, in the practice of manuring vines. At a vineyard in
the environs of Xeres, he says : " There was a dunghill of
fresh horse dung collected outside the vineyard, and though
we were uncertain whether we understood each other's mean-
ing, we supposed him to say that they manured each plant
annually." At another, he says : " The vines are regularly
manured with any kind of dung, in general, strong stable
dung ; not every year, because, said the vinador who accom-
panied us, they could not procure it." At some vineyards,
he makes no mention of the practice at all ; at some, they
manure once in four or five years, and say that is often
enough.

THE CULTURE OF THE GRAPE. 163

In France, Dr. Busliby states the same general practice ;
at some vinejards, he was told that they never manured the
vmes ; at others, for instance, under date of Montpelier, he
says : " Notwithstanding the apparent richness of the soil, I
observed them every where digging in large quantities of
dung, and this, as well as the mode of pruning, indicated that
they were more anxious for the quantity, than the quality, of
the produce. The -\vines of this district are almost univer-
sally converted into brandy."

All the small proprietors manure their vines with strong
stable dung ; they make no distinction, using that of horses
and that of coavs.

It would appear that the question, Are vineyards manured ?
might be put to rest as an estal^hshed fact that they are.
Unquestionably, there are places where nothing but loam and
vegetable substances are used for this purpose. But, from
the observations of travellers, and the writings of agricultu-
rists, and from my own observation, I have no douljt of the
fact. In many of the grape countries of Europe, manure is
so valuable, that, by the road sides, and in the villages, women
and children are frequently on the lookout for the droppings
from the post and other horses that may be passing by.
Many a time have I seen eight or ten women, scrabbling for
this purpose, come very near a pitched battle. In Switzer-
land, and parts of Germany, as well as in some parts of
France, also, the farmers have, next the road, in front of their
houses, a large hole, or tank, dug in the earth, into which is
thrown the manure and all the refuse matter of every kind,
solid and liquid ; the solid matter is heaped up in the middle ;
the rainwater is led into tliis hole from the vicinity, and this
liquid is carried, by women, in long buckets strapped to their
backs, and spread broadcast over the land. This I have seen
applied in Avet weather, not only to grass land, but to vine-
yards and other crops, — a practice more beneficial to the
land, than agreeable to the traveller.

A story of a grape-groAver, who had become so poor that

164 THE CULTURE OE THE GRAPE.

he could give but little manure to his vineyard, has been cir-
culated within a few years, and is often referred to, verbally,
as proof of the uselessness of the practice. The account
went on to say, that, finally, having no manure at all, as the
yield of the vineyard was less and less, from the constantly
diminished quantity of manure given to the vines, and he be-
coming poorer and poorer in consequence, being almost in
despair at the prospect of starvation for himself and family,
the thought occurred to him that the trimmings of the vines
might be of service ; accordingly, the young shoots and leaves
were cut into pieces and dug into the earth. The result of
this application was a fine yield of fruit. I do not question
the correctness of this story : it is not improbable. But, in
my estimation, it is proof of the correctness of some of my
statements regarding manures, and is evidence of the impor-
tance of rich soil, and, at the same time, is admitting the
fact of the practice of manuring vineyards, for it was the de-
ficiency of the manure which caused this vineyard to give
fruit in a less quantity, when it had been accustomed to this
annual stimulant. According to the story, the vines, at last,
almost ceased to bear fruit ; as this occurred the year previ-
ous to the manuring the land with the trimmings of the grape,
it is not unreasonable to suppose that, by this cessation, the
plants were strengthened, and enabled, the coming spring, to
show a good crop ; and, having been kept without any stimu-
lant the year previous, and but little, if any, the year before
that, this application, at midsummer, just at the moment when
the juices being washed to the roots by the rains at this most
suitable time, would have the most beneficial effect. It is,
unquestionably, evidence of the value of the trimmings of the
vine, but, also, at the same time, of the value of manures.

If I were about to locate a vineyard, a good loam should
be sought ; one that is readily worked, and made permeable
to the effects of sun and air. If it were of a clayey nature,
the incorporating of a good proportion of shells, old lime rub-
bish and bricks, bones, and charcoal screenings would improve

THE CULTURE OF THE GRAPE. 165

it, using all, or only part of the substances, as tliey are more
or less difficult to obtain. If it is intended to form a vine-
yard on a gravelly hill, or other spot with such soil, I would
use, of these, bones and charcoal, and as much loam from an
old pasture, which had been enriched for years by the drop-
pings of sheep and cattle, as could be obtained. If none of
the articles above named, for the purpose of keeping the
earth loose, can be had, other, the best substitute, must be
used ; vegetable mould, leaves, straw, shavings, and chips of
wood, &c., are suitable.

With regard to manures for enriching the land, I would
have a compost heap prepared, into which should be incorpo-
rated, with reference to the ease of obtaining them, any and
every article of animal or vegetable matter capable of decom-
position. In applying them to the land, the condition of the
soil must be taken into consideration, giving more or less ac-
cording to its richness, or the reverse. The purpose for
Avhich the grapes are to be grown must be considered ; if for
dessert, more nourishment will be required ; if for wine, a
less quantity will answer.

After a vineyard has become established, (which will be in
five years, according to Chaptal,) if manures are scarce, they
may be more economically used by spreading and digging
them in, when new ; but it is necessary to be cautious in ap-
plying new and raw manures to all fruit-bearing plants ; inex-
perienced persons should never apply any but manures from
the compost heap, or that have been meliorated by age. If
guano is to be used, it is safer to do so by forming a mixture
with this and vegetable mould, or loam. As a liquid manure,
it is serviceable, using four pounds, at most, to a barrel of
I water.

\ The grape vine requires from four to six months, according
to the kinds, to perfect its fruit. (See August Muscat.)
Where the season is free from severe frosts this length of
time, and there are no other obstacles, as mildew, bhglit, &c.,
the vine may be cultivated. In hot climates, near the equa-

^

166 THE CULTURE OP THE GRAPE.

tor, there is too much rain ; and, were it not for tliis trouble,
it is not likely the vine would succeed, as it requires a season
of rest, and enough of cold to cause the leaves to fall. -^'

" The same latitude does not always allow the grape to ri-
pen its fruit in an equal degree of perfection. The south of
England has the same latitude with some of the vineyards on
and near the Rhine which give good wine ; but the greater
humidity and obscuration of the sun prevent the ripening of
the fruit, and the observations of Dr. Daubeny have proved
that the ripening of fruits depends more on the illuminating
rays than on the calorific or chemical rays." L^

Planting the Vines. — If rooted vines are to be planted in
the vineyard, this operation may be performed at the most
convenient time after the fall of the leaf, and the ground is
in a good working condition. It should be done with care,
spreading the roots cautiously out. If scions of the vine are
to be planted, and where the frosts are not very severe, they
may be put, immediately on cutting, into the earth where
they are to remain. If it is considered necessary to guard
them, during the winter, from the frost, they should then be
put into boxes with sand or coarse earth, and kept in a cool
place, just above the freezing point, and then plant them
out as early in the spring as possible.

The system of Priming and Training the American va-
rieties of the G-rape, in gardens^ on houses, and in vine-
yards.— The American varieties of the grape 'require very
different summer treatment from the European kinds. The
system of training them which I should recommend as the
best, is the one Speedily advises for espaliers. It is having
eight upright canes permanently established, instead of one,
as advised by myself, for the grapery.

The vine is to be established in this form, by the same pro-
cess as Mr. Hoare gives for his, (see Hoare's plan,) and is,
in fact, restoring this to its original and most judicious sys-
tem. After it has once become established, the fall or
winter pruning will only be to cut back the present year's

THE CULTURE OF THE GRAPE. 167

wood to the spur, leaving one or two eyes, as you may tliink
best.

This plan is illustrated by a view of some vines trained as
above described, and represented as in full growth in sum-
mer. The only pruning recommended for the summer, is to
stop the leading, or any other shoot, that may be growing
too strong, and thereby weakening the growth of the lower
limbs. In August or September, stop the shoots by cutting
or pinching off their ends. The foliage is hable to be injured
by bHght in some sections of the country ; as a remedy for
this evil, promote a good stock as a reserve. After the fruit
is set, and is as large as peas, it will be time to tie the
shoots into the trellis. In the view, it will be observed
that this has upright j)ieces three feet apart ; the shoots
from the spurs can be secured to these, or hghter supports
may be placed half-way between them for this purpose.

A vine should be six or eight years old before it be allowed
to cover so much wall as represented in the cut. The first
year of bearing, these upright shoots may be pruned to about
six feet, permitting them to extend themselves two feet every
year, until the wall is covered. If the spurs are too close to-
gether, some of them must be pruned out, so that every spur
and shoot shall have ample room. The shoot on the top spur,
when the wall is full, may be led along the top of the trellis
till it has grown five or six feet, when it can be pruned back
to about three feet, leaving the lateral to grow, which can be
stopped, if it grows too strong, in two or three weeks ; if not,
let it grow till the shoots are stopped in September. In the
winter pruning, this must be cut back, as are the other shoots,
to the one or two eyes.

This trellis is made with three horizontal pieces of boards,
two inches wide by one and a quarter thick. The first one
is fifteen inches from the ground, the second in the middle,
and the thu'd near the roof; these are secured firmly, four-
teen inches from the house, by board cleats, quite stout,
which are nailed to the trellis and house. On these horizon-

168 THE CULTURE OF THE GRAPE.

tal pieces are nailed the upright ones ; they should be one
inch thick by two inches wide, eight of them to a vine ; the
distance between them should be three feet from centre to
centre. The lower, or horizontal limbs of the vine, must be
trained to the lower horizontal strip, and the upright branches
trained one to each upright piece, and well secured by tying.
(See cut.)

R. T. Underhill, M. D., of the city of New York, has a vine-
yard on the Hudson, where he raises large quantities of the
Isabella and Catawba for the table, which are sent to the New
York market for sale.

January 17th, 1842. — This gentleman wrote an account of
his \'ineyard, for the " Orchardist's Companion," in which he
states, " that he has been, for more than ten years, extensively
engaged in the cultivation of some of our native grapes." At
this time he considered the Isabella and Catawba the prefer-
able kinds for cultivation. Under date of February 22d,
1848, he writes me, that he is still of this opinion, and " that
he is experimenting with some other varieties, but, at present,
I am not prepared to give any native vine I have ever tried,
a preference over them. I have twenty acres of these grapes
under successful cultivation, and am making preparation for
putting out four acres more, the coming spring. I plant on
the side of hills and level surfaces ; either answer equally
well in this climate.* The mildew, which was, at a former pe-
riod, troublesome, has, with the generally improved character
and quality of the fruit, disappeared. They do not suffer
from the rot, save in confined situations, during very warm,
rainy seasons. My Isabella grapes, which have improved so
much in quahty by cultivation, during the past twelve years,
mature earher, and are far less subject to injury from climate
or other causes, than formerly. Indeed, an Isabella grape
vineyard properly planted, with acchmated \dnes, and culti-
vated as they should be, will, in this climate^ give a more
certain annual crop than Indian corn.''^

* Hudson River, Stale of New York.

THE CULTURE OF THE GRAPE. 169

In the commimication to the above publication, I find Dr.
Underhill has more fully expressed his opinion as to the im-
provement in the quality of the Isabella and Catawba, which
were growing in the wild state about forty years since, (time
of writing 1842.) He says, " the quality of my fruit has
changed very much within a few years ; the clusters and
berries are much larger and sweeter, the skin thinner, and
the |)m7^j) has nearly disappeared. But I do not wish to be
understood as conveying the idea that others, having a suita-
ble situation, and good vines, with properly directed efforts in
planting, pruning, &c., cannot succeed in raising as fine fruit
\ as grows upon Croton Point."

^^ The native grapes of Massachusetts do not improve by cul-
tivation upon removal to the garden ; the bunch and berry
can be enlarged, but the strong foxy flavor still remains^
which renders them unsuited for the dessert.

The improvement in the quality of the Isabella and Ca-
tawba, spoken of by Dr. Underhill, under liis cultivation, is,
no doubt, owing to suitable soil and judicious cropping^
In its wild state, this fruit would be taxed to its utmost, in its
efforts to mature the abundant crop which it naturally pro-
duces, consequently, the fruit would be small, and the flavor
deficient.

Under cultivation, one quarter of the fruit which the vine
would set, is as much as it would be allowed to mature. This
would enlarge the bunch and the berry, and hasten the period
of maturation, and improve the flavor. I believe it is gener-
ally admitted to be the case, with all fruit trees, that a small
or limited crop, is the highest flavored.

The summer of 1847 was an unpropitious one for grapes,
in the open air, in Massachusetts, the fruit ripening on but
very few vines. On vines exposed to the due south, where
the soil was dry, or well drained, the fruit ripened when the
vines were judiciously pruned, and curtailed of their over-
abundance of fruit ; in wet situations, it failed entirely.

The effect of a warm, dry soil, is to cause the sap to rise,
22

170 THE CULTURE OF THE GRAPE.

and the shoots to put forth earlj m the spring, and generally
influencing the early ripening of the fruit. This fact, when
acted upon, in situations where the climate is sufficiently
mild, caai be made of service in lengthening the season for
this fruit ; as, by planting vines in wet situations also, you
will have a succession of fruit. -

H. W. S. Cleveland, Esq., of Burlington, N. J., has a
vineyard of the Isabella, and is increasing it largely.

The following is Mr. Cleveland's account of his vineyard,
furnished me for publication, at my request : —

" My vineyard comprises between two and three acres, and
is situated on the south side of the Delaware River, one mile
above Burlington. The land is level, and is a rich mellow
loam. The vines were planted by the former proprietors of
the farm, in 1840, and I am told, by a laborer, who assisted
in planting them, that there was no other preparation of the
soil than deep ploughing. Some of the vines are now ten
inches in circumference at the surface of the ground. The
rows of vines are eight feet apart, and the vines sixteen feet
apart in the rows. They are trained on trellises six feet
high, the posts of which are eight feet apart, and the lowest
slat of the trellis two feet from the ground, the next four, and
the next six. Part of the trellis is made with lath, an inch
thick and two inches wide, and part with No. 12 wire. The
latter is decidedly best. It costs, in the first place, but
half as much as the lath, will, no doubt, last much longer,
makes less shade, and saves much labor of tying up the vines,
as the tendrils seize upon the wires, and save the necessity of
strings. My plan of training is, to lay in a shoot from each
vine on each side, to meet the corresponding one from the
next vine, on the lower slat, and, as the \ane becomes
stronger, two more in the same way, on the next slat. These
are never cut out, and the fruiting shoots are grown on this
old wood, raising new ones every year, and cutting out those
which have borne. I begin pruning as soon as the leaves
fall, and work at it in all mild weather, through the winter.

THE CULTURE OF THE GRAPE. 171

I have pruned, in every Aveek, from twentieth October till
tenth March, and never have been able, with the most care-
ful observation, to perceive any difference in the time of start-
ing, or the vigor and health of the vine or fruit. The late
pruned ones are certainly more hable to bleed, but, if the
bleeding hurts them, the injury is not yet perceptible on my
vines. I leave from three to five buds on my fruiting shoots,
according to their strength. More than half the vines in this
vineyard are Isabella, the rest are Catawba, Elsinboro, Black
Madeira, Norton's Seedhng, and one or two other inferior
kinds, which I do not know. The Isabella is the most certain.
The Catawba I think the finest grape, but it is much more
liable to rot and mildew than the Isabella. Twenty pounds to
a vine is a fair crop for either of these. The Elsinboro is
very highly esteemed in this vicinity. Its size is that of a
large pea, and the seeds are large, but its flavor is pleasant,
the pulp melting, and it has less of the foxy flavor than any
of our native grapes. The grape which I have called the
Black Madeira, I am inchned to think, must be the Lenoir.
A gardener, who worked for the former OAvner of my farm,
told me it was ' Black Madeira,' — but I can find no descrip-
tion of such a grape, and it certainly is not ' Bland's Ma-
deira,' which is but a synonyme of the Alexander. Downing's
description of the Lenoir, answers to the grape which I have
called Black Madeira. It ripens a week or ten days before
the Isabella, and is a sweeter grape. Norton's Seedling is
third rate with us ; it bears well, and ripens well, but is foxy
and sour.

" I planted a new A^neyard last spring, (1847,) near my
old one, and on a similar soil, though the ground has a very
gentle slope to the southwest. Six months previously, I ad-
vertised, in our village paper, for bones and refuse animal
matter of every description, which set the boys to collecting
them, and before spring I had procured about three tons. I
had a pit prepared, in which they were thrown, and every
fresh deposit immediately covered with old sod, of which I

172 THE CULTURE OF THE GRAPE.

had collected a great quantity, from along fences, &c., before
the ground froze. The field where my vines were to be
planted, had been in clover the previous year, and all the
second crop of the clover had been suffered to die on the
ground. As soon as the ground would do to plough, I spread
the contents of the pit, bones, sods, &c., as evenly as possible
over the ground, breaking the skulls and largest bones with a
sledge. I then run a furrow across the field, as deep as the
plough could go, and then another plough in the same furrow,
which threw out the sub-soil to the depth of sixteen inches.
The first plough then commenced a second furrow, and of
course turned the slice of sward, with the bones on it, into the
bottom of the first, and the second plough then threw the sub-
soil over it, and so on till the whole field was thus trenched.
The vines were then planted in rows, six feet apart, except,
that between every third and fourth row, a space of nine feet
was left, to admit a cart with manure. These vines were put
but six feet apart in the rows.

" G-rafting Vines. — In December, 1843, being about plant-
ing a quantity of foreign vines, in a green-house which was
built by the former owner of the farm, it occurred to me that
I might get fruit sooner, if I could graft upon old vines. The
difiiculty was in removing the old vines. I had some Isabella
vines of four years old, which I had been obliged to remove
the year before, and these I judged best to make the attempt
with. I took twelve of them, not one of which was less than
an inch in diameter, at the surface of the ground, and in
taking them from the ground I used the greatest care to pre-
serve every root. I first took a trowel and dug down beside
the vine, till I came to a root, and then followed it out to its
•extremity, and then went to the next root, and so on, so that
I was sometimes an hour digging up a single \dne. I then
planted them outside the house, carried the stem to the in-
side, under ground, sawed it off two or three inches below the
surface, split the stock, and inserted two scions in each,
pressed the earth as tight as possible about them, and so left

THE CULTURE OF THE GRAPE. 173

them. Some of tliem, however, were left till March before
grafting, but I did not perceive any difference in their
growth. As soon as the eyes had pushed enough to be tied,
I pulled out the scion which had the weakest shoot, and
trained the other up under the rafters. They all grew that
season to the top of the roof, fourteen feet, and were there
stopped. In the fall, there were ten of them which I judged
to be stout enough for fruit, and I cut them down to five buds
each. They bore, and ripened their fruit well, and have con-
tinued to bear, more and more, the two seasons since. I al-
lowed one, the past season, to bear twenty pounds, which was
too much, and it was not well colored. The rest bore about
twelve pounds each, and ripened it well. Two of them made
rather long-jointed wood the first season, and were cut down
to one bud in the fall, and the next season one of the shoots
from one of these buds got broken off by accident, and I im-
mediately cut off the stem, under ground, and grafted a sec-
ond scion into the first. This was in June. It grew perfectly
well, and has fruited for two seasons past. The kinds I en-
grafted were the Black Hamburgh, Victoria, Black Prince,
and White Sweetwater. I have been unable to perceive any
difference between the size, color, or flavor, of the fruit, from
that of vines on their own stocks.

" The insects which breed in our light soil, are a great
trouble here. The rose-bugs attack them while in blossom,
and, unless a direct attack is made upon them, they soon de-
stroy a large crop of bloom. I have boys, with tin cups, with
a little spirits of turpentine in them, who go through the vine-
yards every morning, during the three weeks or thereabouts,
that this bug exists, collecting them into these cups, where
they are instantly killed. I have been troubled with a worm,
which gets in the grape when ripe, and often destroys a w^iole
bunch, boring from one berry to another. It is a little grey
maggot, about one eighth of an inch in length. In the vine-
yard formed last spring, I planted three thousand vines, all
Isabellas. Formerly, I used to be careful in my summer

174 THE CULTUEE OP THE GRAPE.

pruning, l3ut, after experiment, I was convinced that the
vines are best let alone, as the leaves get so much injured by
storms and insects, that all that are left are needed for ripen-
ing the fruit. I therefore train up the growmg shoots to the
trellis, and as the side-shoots and stragglers push out, so as
to be in the way, I simply trim them off with a pair of hedge
shears.

" I have been carrying out the plan I told you of last fall, —
the covering of the ground of my vineyard with tan, shavings,
and pine leaves, and the advantages expected to be derived
from it are as follows : that it will keep the weeds from grow-
ing, and save the necessity of ploughing ; it wiU prevent the
lower bunches of grapes from getting spattered with the
earth, when it rains, which has always been a serious trouble
when the earth was kept loose, by ploughing; it will keep the
earth cool, and prevent an early starting of the buds, which
sometimes causes serious loss from late frosts ; and, lastly,
I hope it may prove, in some degree, a guard against those
insects which breed in the ground, and are most formidable
enemies." Horace W. S. Cleveland.

Oatlands, Burlington, 1848.

In a subsequent letter, Mr. Cleveland writes : " We are
daily fighting rose-bugs, which made their appearance on the
twenty-fifth May, but in that part of the vineyard, the ground
of which I covered, very few are yet to be found, though they
have, heretofore, always been most numerous there."

The fruit in the above vineyard is grown for the dessert.
The amount of twenty pounds per vine, where the plants are
so wide asunder, appears to me to be a small crop for vines
seven or eight years old, of the Isabella or Catawba varieties.
It is, unquestionably, a good plan to limit the plant to tliis
quantity when young, and no one can judge so well, what a
vine is capa1)le of producing, without injury, as the one having
it in charge.

Culture of the Crrape in North Carolina. — The following

THE CULTURE OF THE GKAPE. 175

is a condensed account of the grape culture in North Caro-
lina, originally written for the November number of De Bow's
Commercial Review, by Dr. Sidney Weller, of North Caro-
lina:—

" North Carolina is ahead of all her sister states, in the
wine product, by some thousands of gallons, according to the
agricultural census of 1840 ; and, as far as I know, my vine-
yard is the largest in this state, and, I suppose, in the south,
and perhaps the most productive ; since, besides entertaining
hundreds of visitors, and disposing of quantities of grapes car-
ried away, I made, last vintage, forty barrels of wine. My
increase of product has been, annually, for a few years past,
about ten barrels.

" Of our native Scuppernong, the grape for the south, I
make wines that readily bring me, in different markets, $1
to $4 per gallon, according to quality.

" Encouraged by patronage, I have, for years past, culti-
vated the choicest varieties, (selected from every part of our
country,) in the nursery to be well rooted, and ready for
market ; and more of the Scuppernong than any other vari-
ety, not only as the best southern grape, all things consid-
ered, but that it cannot be propagated, successfully, by
cuttings, but by layers, or grafting.

" I started with a pretty large number of Scuppernong,
and other native cuttings — of the Scuppernong mostly. The
cuttings of this grape all put out in the spring, but, as usual
with them, they all died in the summer. It is best for the
American vintner to start his vineyard with well-rooted vines,
reared in the nursery, from cuttings, or from layers. Even
in grafting, it is better to begin in the nursery, and tranfer
into the vineyard, after a year's growth ; this is a common
method with me ; though I have a very pretty portion of
vineyard acquired by searching the woods, late in the spring,
when vines are in the leaf, and getting stocks of the Fox, and
other common kinds, an inch or upwards in diameter, graft-
ing them, wedge-fashion, and then transplanting, ten feet

176 THE CULTUKE OF THE GRAPE.

each way. The scions (having been kept back, in a cool
place, from sprouting,) were Weller's Halifax and Norton's
Virginia Seedhng. Thej are kinds I esteem next to the
Scuppernong, as free from the propensity to rot, and in other
respects good.

" It is the uniform result of long experience, that, if graft-
ing is effected on stocks procured or dug up from the woods,
success, with due pains-taking, will surely follow, if done at
any time from the complete fall of leaves in autumn, until
late in spring, or even summer, when the scion can be kept
back from sprouting. But if the graft be on stocks not dug
up, or stands where it is to remain, it must be done in the
fall, or early part of winter, to insure success. In this way,
I readily changed my foreign, and other rotting kinds, into
unexceptionable native varieties. No clay, or any other cov-
ering of the grafted part, is necessary in grafting grape vines
even with the ground. All that is to be done, is to saw off
your stock and put in your scion, (with two or three buds
thereon,) wedge-fashion, as in cleft-grafting fruit trees, and
then draw earth around a few inches high, leaving one or
two buds above ground ; or, where the stock is very large,
and inconvenient to split, I have made a gimlet hole, and in-
serted the scion, spoil-fashion, and then drawn the earth
around.

" But, to avoid disappointment, the vintner should be aware
that more trouble and attention is required in the grafting
process, to pull off sprouts from the old stock, as they spring
forth to rob the graft, than in the process itself; and this is
far more the case in grafting to stocks standing in their orig-
inal place, than in those procured from the woods. To com-
pensate for this, however, the growth from the former is
much greater than from the latter, viz : eight or ten feet a
season, in the one case, but thirty feet, not uncommonly, in
the other. Grafts often bear some fine clusters the first sea-
son of growth, and pretty considerably the second." Mr. Wel-
ler is of the opinion, " that, while American vineyards far ex-

THE CULTURE OP THE GRAPE. 177

ceed European iu yield, yet they fall far short in strength of
the juice yielded, and therefore corresponding keeping in-
gredients must be used." He is in the habit of adding " a
plenty of sugar, or brandy, or both," with these ingredients.
Mr. Weller makes a fine wine with grapes which are partly
unripe ; this is what he says of it : " made, September seven-
teenth, thirty-three gallons, composed as follows — of five bush-
els of White Scuppernong grapes, half green ones, two bushels
of Purple Scuppernong, two and a half bushels of common or
bunch grapes of the woods ; fermented, after mashing (with
a machine of two wooden rollers,) two hours ; juice strained
through folds of a woolen blanket, as it run from the press ;
twenty pounds of common brown sugar then added, and eight
gallons of good apple brandy, and turned into a new cask, fu-
migated with a sulphur match." This wine " sold readily,
after being racked off, for two dollars a gallon, under the
name of Weller's Scuppernong Champaigne." He further
says of the quality : " my wine, Avith no other ingredient than
sugar, or pure spirit, ever added, circulated in this region,
and other parts of our country, is pronounced by the best
judges, to be more unequivocally pleasant, healthful, and
medicinal, than any foreign. Persons in delicate health have
found essential benefit from its use ; and, I add, that the
wine made with pure spirits, as a medicated medicine, is
more generally approved, than that made with sugar."

" Mr. Weller's plan of planting and training has been, to
plant the vines, the Scuppernong, twenty feet apart, and
other kinds, ten ; " to lead them up on posts, six or eight
feet high, and then sideways, on trellises and scaffolding, so
that, at length, underneath the canopies, nothing is to be seen,
for six or eight feet from the ground, but the main vine stems
and supportmg posts." He adds : " but I now consider
twenty feet too near, for the Scuppernongs, thirty or forty
being better, unless it is intended to remove every other one,
before they become too large." He saves all the leaves of
the vines, and digs them into the vineyard, for manure. Mr=
23

178 THE CULTURE OF THE GRAPE,

Weller considers this as the true American system of train-
ing the vine. The principle of allowing the vine to spread
and range freely, during summer, is, undoubtedly, correct,
as applied to the American species, and it is what I have
recommended for many years. But the system of training
up the vine by posts, and then spreading them on flat frame-
work, six or eight feet high from the earth, is as much a Eu-
ropean plan as the training of them to sticks, &c. I have
seen many vineyards thus trained, in Italy, and other coun-
tries.*

In speaking of the great size of the vine, he says : "I
measured to-day, a Scuppernong, fourteen years old from
planting, and it covers an area whose diameter is fifty feet.
Another runs thirty feet on scaffolding, and then ascends an
aspen tree, spreading over its branches to the height of about
forty feet ; the tree full of grapes. A vine in the lower part
of this state, near the Scuppernong Island, in the Roanoke,
whence this grape and its name originated, produces its an-
nual yield of five barrels of wine, I am most credibly in-
formed.

" The berries of this grape are very large. I have fre-
quently measured selected ones, and found them to be three
and a half, and some few, four inches round. They are more
easily gathered than other kinds. A large sheet, with poles
fastened to two sides, is held under the canopy, and a third
person shakes the canopy above, with a forked pole, and all
the ripe grapes fall into the sheet, and the green ones remain
on. They are ripening here about two months ; and that pe-
riod ensures successive gatherings, and the most delicious of
grape fruit. It is a peculiarly southern grape ; and for the
south it is, doubtless, the best grape in the world, considered
in all respects. I learn this grape does well everywhere

* " The vineyards are much more beautiful than the German fields of stakes. The
vines grow over a frame, higher than the head, supported, through tlie whole field,
on stone pillars. They interlace and form a complete leafy screen, while the clusters
hang below." — Page 237. This was on the Italian side of the Alps. Views A-Foot,
by J. Bayard Taylor. New York, 184<;.

THE CULTURE OF THE GRAPE. 179

south of latitude 37" N., when properly managed, and this
is, to trim enough, in the first stages of its growth, to prevent
its becoming bushy, and afterwards, (say fifty years, or no
telling how long a vine will flourish,) to keep, by scaffolding,
the canopies clear underneath of all straggling or hanging
down branches, six or eight feet high. This being not done,
the vines will surely fail to bear well, and to have the fruit
in perfection.

" My Hahfax, I estimate next to the Scuppernong grape.
It runs or spreads to a great extent. From my study, I see
the top of an apple tree covered with fine large clusters, and
by measurement, with a ten-foot pole, I find the tree forty
feet distant from where the main stem of the vine stands, to
the ground, and the tree is twenty feet high. The berry is
as large as a common bullet, and the clusters of uncommon
size. It changes its color to a bright purple, long before it
ripens, and is a good table grape. The Norton Virginia
Seedhng, next in excellence, is a good eating grape, or for
wine, as soon as it changes to a dark purple.

" Grapes for Cultivation at the South. — Of one hundred
and fifty varieties of grapes, I have not more than about
twenty I consider good and unexceptionable in all respects,
for Amerieafi culture. My foreign grapes, after trial, I cut
down as worthless, and of some, even noted natives, I cut
down all but a few, and grafted other kinds upon their stocks.
Of the Catawba, Isabella, Herbemont's Madeira, and the
Ohio, or Segar Box, and others, I retained a few as speci-
mens for their fruit, when any happened not to rot, which is
about one season in three, with me ; though I see, from the
Patent Office report, that the Isabella and Catawba are not
so prone to rot in the state of Ohio, and that, more northerly,
they are still less prone. The rot is a grand difficulty at the
south, owing, I suppose, to the heat of the climate, and the
vines prone to it, are worse, in this respect, by age. This
season has been uncommonly fatal to the kinds in question.
Till a few days past, we have had rain continued for two

180 THE CULTURE OF THE GRAPE.

weeks ; even some grapes in the woods rotted. But, to close
this essay, I will briefly report those varieties, in my vine-
yards, rotting and not rotting. The Isabella, Catawba, Her-
bemont's Madeira, Longworth's Ohio, Elsinburgh, Norton's
Large Purple, and a number of other kinds, pretty much all
rotted, some others, about half. The Vine Arbor, Somerville,
my Halifax Seedling, (from the seed of the Halifax, a most
excellent grape,) Brinkleyville, and a few others ; some few
rotted on part of the vines. The kinds least prone to rot, are
Scuppernong, Weller's Halifax, Norton's Virginia Seedling,
Lenoir, North Carolina, Hunterville, Franklin, and some
other varieties, good in every respect, and none of which
rotted this season." Sidney Weller.

BrinkleyviUe , Halifax County, North Carolina.

It is only by such tests as the above, that the grapes which
are suitable for a certain climate, can be ascertained. It ap-
pears that the Scuppernong is the most valuable for the
south, — this is of no value whatever, at the north, being
more tender than the foreign kinds. In Massachusetts, thus
far, the Isabella is the only kind that has really done well in
all situations ; at the south, this rots badly.

The Syrian, Portion Noir, White Nice, Muscat of Alexan-
dria, and Verdelho, varieties of the grape that do not push so
early in the spring as other sorts, should be tried at the south,
as well as the kinds which ripen early. Tliis difference may
cause some of them to escape damage, from heavy rains, or
other evils. The cluster grapes, as Black July, Miller's Bur-
gundy, Pitmaston, and others, are more liable to suffer from
the rot than the loose growing kinds. Training them high, as
in Italy, from tree to tree, may be the means of preserving
them from the rot and blight. If this plan is tried, plant the
vine at a distance from the tree, so that the roots of the two
may not interfere. The vines may be trained, the two or
three first years, to a pole in the earth, and thence carried
by a cord, (or any other way that may recommend itself,) to

THE CULTURE OP THE GRAPE. 181

the tree ; thence up the trunk, and around the three sides,
resting upon a limb, over to the second tree, and there se-
cured, the fruit to be borne on the cane between the trees ;
the spur-pruning of this is advised. Another plan of train-
ing is, to let the vine run up a single tree, and branch off
among the limbs which may be well thinned of its branches,
to admit the sun and air, and the vine can be pruned so as
to be kept within reach.

'■'■To prevent the '■Rot^ in Gra^yes. — By a Jerseyman.
Dear sir, — You will, probably, call to mind a conversation
between us, Avhen I was at Newburgh, in 1846. I laid before
you an account of the disease which had then made its ap-
pearance in our native grapes, — the Isabella and Catawba.
It commences about the first of July, in the form of a dark
spot upon a few berries. These, afterwards, become entirely
spoiled by the disease ; and this rot spreads, from berry to
berry, till a large part of the bunch, or, in many cases, whole
bunches, are entirely spoiled by it. Wet seasons, unsuitable
soil, and various other causes have been assigned for it ; but,
as yet, to my mind, no satisfactory explanation has been
given.

" You advised me, at that time, to apply sulphur and lime
in the form of gypsum, or common ground plaster of Paris ;
and you also advised me to use the leaves and prunings of
the vines for manure.

" This is the second season of my trying your advice ; and,
as I received it with the promise of making known the re-
sults, I accordingly send you a brief statement, which, I
think, proves that the advice was good.

" I have about twenty vines of the Isabella and Catawba
grape, in a full-bearing state, trained on upright trellises. In
the month of June, (latter part,) 1846, at the time I made
the summer pruning of the vines, — cutting off the side shoots,
two joints above the fruit, — I opened shallow trenches, say
four or five inches deep, at the roots of the vines to be pruned.
As fast as the pruning was finished, the leaves and young

182 THE CULTURE OF THE GRAPE.

stems cut off, were laid in these trenches, sprinkled with suf-
ficient gypsum or plaster, to whiten the foliage, (from a pint
to a quart per plant,) and the whole trodden doAvn and bu-
ried in the trench.

" As soon as the leaves fell in the autumn, I repeated the
process, — raking up the leaves and burying them around the
roots of the vines, after dusting them over with plaster, as
before.

" In June, 1848, the present season, I repeated the same
operation at the summer pruning.

" Now the result is as follows : —

" Although the season is remarkable for the prevalence of
the rot, not a berry on any of these six vines, so treated, is
affected ; the crop being, on the contrary, very good, — the
fruit large, and increasing in size. The vines, too, are re-
markably healthy and vigorous.

" On the other hand, the remaining vines, fourteen in num-
ber, are every one affected by the rot — some of them very
badly ; and, even on those least affected, ten per cent, of the
berries are destroyed by this disease.

"I cannot, therefore, escape the conviction, that the treat-
ment you proposed has, so far, been effectual, in preventing
this disease.

" I ought to add, that the vines of my neighbors, generally,
are much affected by the rot, this season, and that I have
seen no Isabellas or Catawbas, this season, that surpass, in
appearance, those on the six vines alluded to you.

" The ' rot ' is a disease that has only appeared within five
years, in this part of the country. At the south, I am told,
it has always existed. On the Ohio, as I gather from Mr.
Longworth's remarks, in your journal, it is quite troublesome
in the vineyards ; and it appears to be on the increase,
through the country generally. A remedy for this disease,
must be considered a public benefit, and I therefore send you
the above remarks, for publication, if you deem them worthy.
Your friend, A Jekseyman."

August, 1848.

\

THE CULTURE OF THE GRAPE. 183

'■'■Remarks. — We thank a ' Jerseyman,' for his account of
the, apparently, quite successful experiment. Our advice
was based on two considerations ; in the first place, we sup-
posed that the rot might be owing to the want of some inor-
ganic substance in the soil, necessary for the perfect matura-
tion of the grape ; and, secondly, perhaps, to the use of crude
animal manures. As sulphur and lime are large constituents
of those volcanic soils abroad, where the grape thrives best,
we recommended the use of a common substance — gypsum —
likely to supply them ; and as the foliage and shoots of the
vine are well known to afford the most perfect food for the
growth of that plant, we recommended the use of the prun-
ings and fallen leaves, buried in the soil, for manure.

"It is worth while, now, to repeat the experiment on a larger
scale, in vineyard culture, and we, accordingly, recommend
it again to the vine-dressers on the Ohio, with a similar re-
quest for a statement, when they are ready to ' report pro-
gress.'— Editor of the Horticulturist." Vol. 3, p. 121.

I have never had the rot attack a grape in the open air.
In the grapery with too much dampness, or in very wet
weather, it sometimes appears, and is easily checked by fires,
drying the air of the house. It shows itself first on the White
Frontignan, in small brown dots, very minute ; they soon
spread and meet ; a break in the skin follows ; the berry then
soon rots, affects its neighbor, and more or less or the whole of
the bunch is destroyed. Excess of moisture at the root will
promote if not produce it. If it is prevented by the application,
as stated in the communication above, it must be a different
disease from that I am acquainted with. Mr. Downing says,
" sulphur and lime are large constituents of the volcanic soils
abroad, where the grape thrives best ;" but I have always
understood, that, if the weather was too wet, even in those
countries, they suffered from this evil, particularly when the
wet weather came when the fruit was ripening, or ripe.

U'

184 THE CULTURE OF THE GRAPE.

Indiana Cultivation.— Mr. Jolm Davis, of Indiana, ten
miles from Louisville, Kentucky, in 1842, had a vineyard of
seven acres, but, at that time, one and a half acres only of it
was in bearing. The vines were planted in rows, six feet
apart, and three feet from each other in the rows. The edi-
tors of the Louisville papers say, that, in September, the vines
in bearing, presented the appearance of almost " solid walls
of fruit."

Presuming that the information, from this vineyard, would
be valuable, as detailing the result of several years' experi-
ence, in comparatively a new section of grape-growing, in
this country, I addressed, the past spring, a letter (with such
queries as I thought would procure the desired statements,)
to the proprietor of the place. The letter Avas received by
the owner of the vineyard, Mr. Amos Goodwin, who, in the
best spirit, gave me all the desired answers. The most of his
letter is published in his oayu words, as follows : — ■

" I have about eight acres in cultivation ; the vines are
planted in rows, about six feet apart, and at the distance of
four feet in the rows. Mj system of pruning consists simply
in shortening in the wood of the past year's growth, from one
to a dozen eyes, according to the condition of the vine, and
afterwards tying up the new growth to the trelhs, from time
to time, as it may seem to require support. Stout stakes,
about five and a half feet high, with narrow strips of board
nailed on them, constitute the best trellis. I tried Avire, but
the sun heated it to such an extent, that it killed the tendrils
of the vines, and frequently injured the young wood.

" My grapes are principally Catawba ; I have a few of the
Isabella, but do not use them for wine. The Catawba, as a
wine grape, has, in my opinion, no equal among grapes that
can be successfully cultivated in our climate.

" We have, occasionally, had the leaves of our vines eaten
in places, by an insect, but never to an extent sufficient to be
injurious. The rot is the great enemy we have to contend
with ; some seasons, twenty gallons of wine per acre, can

THE CULTURE OF THE GRAPE. 185

hardly be realized from our vineyards, in consequence of it.
I have noticed, that, whenever wheat is injured by the rust,
the grape is, to a proportionate extent, affected by the rot.
They, doubtless, originate from a common cause. As to
Avhat that cause is, great diversity of opinion exists. My
observation does not enable me to give, with confidence,
any opinion on the subject. The young shoots, in spring, are
seldom injured by frost, except in low grounds. This fact is
now beginning to be understood by our farmers, and the
highest ground is selected, for both vineyards and orchards.

" I have never tried any of the foreign varieties, Mr.
Longworth's experience having satisfied me, that it would be
but a waste of time and money.

" There are a considerable number of vineyards in our
county, — I cannot, of course, speak with entire accuracy, —
but I think I cannot be far wrong, in estimating the quantity
of land devoted, at present, to the culture of the grape, in
this county, at from one hundred to one hundred and twenty
acres. In this estimate, I do not mean to include small por-
tions grown merely for family use, but vineyards intended for
the manufacture of wine. This quantity will, probably, be
doubled in the course of two years more. The vineyards on
the hills seem to do much better than those immediately on
the river- In the rich, alluvial bottoms, they do not succeed
well, the fruit almost invariably rotting. ~

" With regard to the profit, a careful cultivator may safely
calculate on two hundred gallons of wine per acre, one year
with another ; he may, with as much certainty, calculate on
selhng the juice at the press, at from sixty to eighty cents
per gallon, making the proceeds, per acre, from one hun-
dred and twenty to one hundred and sixty dollars. The same
labor that will cultivate twenty acres of corn, will sufiice for
ten acres of grapes. The twenty acres of corn, when gath-
ered, may, at the best prices and best crops, be worth two
hundred and fifty dollars ; the ten acres of grapes, from
twelve hundred to sixteen hundred dollars. This, however,
24

186 THE CULTURE OF THE GRAPE.

cannot be expected to last long ; as vineyards increase, and
they are doing so rapidly, the price of Avine must come down ;
it can be manufactured and sold at fifteen cents per bottle,
and then pay the producer better than any other crop he can
raise. The Champaigne, manufactured from the Catawba, is
equal, in my judgment, to the best European brands. I do
not manufacture my own wine, but sell the juice to the vint-
ners." Amos Goodwin.
Near Charlestown,

Clark County, Indiaiia, 1848.

In a subsequent letter from this gentleman, dated in June,
he says, " our grape crop looks remarkably well this season ;
the most trying time, however, is yet to come, from the mid-
dle of July to the period of ripening."

" Permit me to describe a method of grafting the grape
upon old roots, that I have never seen in print. Cut the old
root off, some two inches below the ground, by a horizontal
cut ; then choose a gimlet just the size of the scion to be in-
serted, and bore from one to three or four holes, according to
the size of the root, and insert the scions, first removing the
loose bark ; the holes should be two or three inches in depth,
and the scions should fit accurately. I have never known
them fail to grow. Old kinds may thus be changed in two
years. If the operation is performed so late in the season,
that the root shows a disposition to bleed, grafting cement
must be used. The holes should be in the direction of the
grain of the wood. I have never known this method fail, and
I have never succeeded with any other, though I have fre-
quently tried both cleft and split grafting."

Amos Goodwin.

Mr. Charles E. Grant, of Roxbury, who has produced very
beautiful Isabella grapes, informs me, that the vine which
bore them, is situated at the south of his house, and is trained
on a treUis. The soil is that thrown out by digging for the

v\

THE CULTURE OP THE GRAPE. 187

cellar, previous to building the house ; it is a clayey loam ;
this was enriched by the addition of stable manure, old
leather, &c., and, immediately under where the vine Avas
plantedj about ten pounds of glue, which had beem damaged,
was placed, and covered with soil. Mr. Grant is particular
in limiting the crop, cutting away, freely, the bunches, and
thinning the berries also. The spur-pruning is followed.

The following account of the vineyards in Pennsylvania
was furnished me, at my request, by H. W. S. Cleveland,
Esq., who obtained the information from the best authority,
one of the largest cultivators of Reading : —

" On the mountains in the vicinity of Reading, Pennsylva-
nia, the grape is extensively cultivated by the German inhab-
itants. I am told, there are about one hundred and forty
acres planted with vines, in that neighborhood ; some of the
vineyards are fifteen years old. The soil is a red slate ; lime-
stone soils are avoided, as, they say, the grapes on such soils,
are more apt to mildew, and do not ripen so well. This, I
have been assured of, by men of much experience in vine-
yard culture, and it certainly is a very important fact, if it is
a fact. The aspect is the southern side of a hill, often a very
steep mountain side. Before planting, the land is trenched,
by running three ploughs, successively, in the same furrow.
The rows of vines are five feet apart, and the vines six feet
in the rows. The vines are trained to stakes, five or six feet
high, and are cut close to the surface of the ground, raising
new shoots from the stump, every year for fruit, which are
left two or three feet long, and then cut ojGF at the stump,
after fruiting. They prune any time between the fall of the
leaf and first of March. The only grapes cultivated, are the
Isal^ella and Catawba. Till within a foAV years past, they
have only used the grapes for wine, which is universally
drank by the Germans in that vicinity, and sells readily, at
Avholesale, for seventy-five cents the gallon. They calculate
that twelve pounds of grapes will make a gallon of wine, and

188 THE CULTURE OF THE GRAPE.

an average yield will give twenty barrels per acre. No spirit
or sugar is added to the liquor, which is, therefore, nothing
but the pure fermented juice of the grape. \\'ithin a few
years, some of the cultivators have begun sending the grapes
to Philadelphia, for the table, where they sell them, at whole-
sale, for eight cents per pound. They are packed in boxes
holding one hundred pounds and upwards, with alternate lay-
ers of grape leaves, and are sent by railroad, fifty or sixty
miles." Horace "VV. S. Cleveland.

Propagating Vines for Planting. — The custom of plant-
ing cuttings, immediately in the vineyard rows, where they
are to remain, has been, heretofore, the practice, and is still
so, in most countries ; the cutting consisting of well-ripened
wood of the current season, with a small part of the old, or
two yeai^s wood, the form being that of a small mallet. The
wood of the vine roots freely, and cuttings of one season, if
well ripened, I have always found to grow. The best method
of raising vines, is by single eyes, leaving a quarter or a third
of an inch of wood on each side of the eye. This method re-
quires a bottom heat, to meet with good success.*

The cuttings of my vines, which are made at the autumn
pruning, I usually mix with the leaves, manure, and litter,
Avith which the border is covered, and they, though placed
there as manure, root freely, and we are constantly weeding
them up, during summer. It is said that the Scuppernong,
and some other kinds of American grapes, do not do well
from cuttings. With such varieties, the process of layering
must be resorted to, and, to make the most of the cane, in
this case, the shoot to be layered, should be cut between each
eye, obliquely, two-thirds through the wood, and a piece of
shell, or glass, or hard wood, put in the cut, to prevent its
closing. Roots will be thus readily made, and the vines may
be taken oflf, and planted out in the fall, or early spring.

^ See Mr. Roberts's directions, for tliis plan of growing vines.

THE CULTURE OF THE GRAPE.

189

This drawing represents a vine after it has become established in the grapery,
and has been planted six or more years, and has been pruned agreeably to the plan
which I have adopted, and described, pages 85 to 99, inclusive. The lateral shoots,
which proceed from every leaf, or eye, on the current year's wood, are not repre-
sented.

DIFFERENT SYSTEMS

TRAINING AND PRUNING EXPLAINED.

Ho are's Plan. — After planting, tlie vine must be cut
back to two eyes.

The first year, if more than two shoots push, rub the oth-
ers off, and train the two shoots to the trelhs. As soon as it
appears probable, that no accident will happen to the strong-
est of these shoots, cut out the other ; this will be about the
first of July ; continue to secure the shoot to the trellis, from
time to time, as it grows, pruning in the laterals, to one eye.

In November, cut the vine down again, to two eyes.

The second year, train exactly in the same manner, and if
any fruit appear, take it off.

Early in November, cut the vine down to three eyes, thus :

The third year, train up the three shoots, and rub out all
others ; in July, prune out the weakest one ; stop all laterals
as before ; continue to train the other two carefully, during
the season. About the first of September, pinch off the ends
of the shoots.

In November, cut back the two shoots to seven buds each,
and prune out, carefully, all the laterals, close to the buds.

The fourth year, early in February, cut out of each shoot,
the first, second, fourth, fifth, and sixth buds ; then bend the

THE CULTURE OF THE GRAPE.

191

two shoots carefully down, and secure them in a horizontal
position, thus : —

Train the shoots that push from the eyes, three and seven, in
the manner indicated by the dotted lines, and if more fruit
shows than it is proper for the vine to bear, cut it off after
the berries have set ; the same treatment of the vine is to be
pursued, during the season, as last year.

In September, stop the top of the shoots.

In October, as soon as the fruit is gathered, cut back the
first and third shoots, to as many buds as may be deemed ne-
cessary to produce the quantity of fruit which the vine can
muture, the next year, and the second and fourth shoots,
to the lowermost bud, each ; cut out the lateral shoots close
to the buds.

The fifth year, train the two canes in the manner repre-
sented on the next page ; and the two shoots, which will push
from the spurs H, H, train also in the same way.

The vine has now assumed the form which it is perma-
nently to retain, and it may be considered as the commence-
ment of a system of alternately fruiting two shoots, and of
training two, at full length, for bearing wood to fruit the fol-
lowing year ; which method can be continued, without alter-
ation, until the vine is able to mature more fruit, when the
arms may be extended, and as many more upright or bearing
canes added, as are required.

This plan may do for the Isabella, or other native kinds ;

192

THE CULTURE OF THE GRAPE.

it might answer on the back trellis of a house, but, for the
roof, it would not succeed so well, as the shoots would occupy
too much space.

H

H

J/

It is liable to the same objections that all the long cane sys-
tems of training are.*

* Extracts from a Journal of a Horticultural Tour. By a Deputation of the Caledo-
nian Horticultural Society, lol7- Edinburgh, 1823 : —

Ghent, seat of the Baron de Vrocylande.

" There are two small vineries, which did not afford lis much satisfaction. The
^•ines are planted in front, on the outside of the house. Every 3'ear, a new set of
wood is taken into the vinery ; the wood produced this 3'ear, is trained upright, on
an exterior trellis, and is, next season, laid dovra to a sloping trellis, and made to
jield its fruit within the house.

" The wood which has once been forced, is cut entirely out ; and from the same
roots, new upright shoots are, annually, required. The shoots which had ben forced,
still remained, and a bare inspection was sufficient to satisfy any one, that they
could have afforded but very few grapes. The exterior, upright shoots, of this
season, were, at the same time, in a very backward state, and there was (sixteenth
August,) little prospect of their acquiring maturity this year."

The natural soil of the garden is represented as light and sandy ; but no mention
is made of the border for the vines.

At the seat of Madame Vilain Quatorze, also, at Ghent, the same method of
forcing the grape is pursued, and the result is, sickly and weak vines.

At Brussels also, they found similar training and pruning, and with no better
success.

This plan of training, etc., is upon the renewal sj'stcm, and, where this is adopted
and continued for many years, the effect must be to weaken the vine.

THE CULTURE OF THE GRAPE. 193

The long, or succession mode of pruning, is recommended
by Mr. Loudon, and many others. It is thus : —

The first year, one shoot only is allowed to grow, Avhich is
cut down, at the autumn pruning, to the second or third eye.

The second year, two shoots are encouraged, the strongest
of which must be stopped three or four buds beyond the mid-
dle of the roof, the weaker one after growing three or four
feet.

At the fall of the leaf, the shoots are to be reduced ; the
main one must be pruned back to the middle of the roof, and
the lower one to the third eye.

The tJiird year, one leading shoot is to be trained in from
each cane, and, from the main cane, fruit-bearing side shoots
will be produced ; one bunch only on a shoot should be re-
tained, and the shoot stopped at one or two eyes beyond it.
No side shoots should be allowed to grow from the spur or
cane which was cut back, the leading shoot from which is to
become a fruit-bearing cane the next year.

In November, the shoot from the end of the fruit-bearing
cane must be cut at the top of the rafters, or within a foot of
the top, and the shoot from the spur must be pruned back to
the middle of the rafter, and all the spurs that bore the fruit
must be pruned out.

The fourth year, a crop will be produced, both in the upper
and lower part of the house, the long cane-bearing on the
upper part, and the shorter on its whole length ; a leading
shoot must be trained from the short cane, and another, a
new cane, from a spur below.

In pruning, at the fall of the leaf, the long cane must be
taken entirely away, and replaced by tlie cane that bore the
fruit on the lower part ; the spurs on this must be cut out,
as on the cane last year, and the new cane brought up this
year, must be cut back to the middle of the rafters ; a spur
must be left below, to lead up a new cane from, the next year.

By this system, you have the whole length of rafters fruited
by two canes, and a third one is to be growing for the next
25

194

THE CULTURE OF THE GRAPE.

year, to supply the place of the one which is to be cut out at
the fall pruning.

This is, unquestionably, the best system of pruning, on the
long cane principle, and it is explained here by a representa-
tion of the vine in the successive years.

a, is the vine after planting.

b, is the vine cut back, at the close of the first year of growth.

c, is the vine cut back, at the close of the second year.

d, is the vine as it will be, after pruning, at the end of the third year.

e, shows the vine with the first bearing cane cut out, and pruned for fruiting the
ne.xt year; every successive year, the long shoot must be cut out, and its place sup-
plied, as above directed.

Another system, practised in this country, is, to train a
new cane, every year, the whole length of the rafter, to fruit
the successive season ; the cane, which bore the fruit, being
pruned back to one eye, in November. This is more simple
than the former plan ; but an objection to this, and all other
long cane pruning and training is, that it requires the vine
to produce and ripen a large crop of fruit, and a great extent
of wood also, every year. The result of this plan would be,
that, in a few years, the vine would evidently be less and
less vigorous, and the new cane would be constantly growing
smaller, until the vine would not bear any fruit, when a year
of rest would be required to enable it to ripen a crop again.

THE CULTURE OF THE GRAPE. 195

By this system, you can grow very large bunches of fruit ;
but, if it is true, that large bunches are not so good as smaller
ones, (which I hold to be the fact,) then there is no advan-
tage in this. There is no difficulty in having a great abun-
dance of fruit show itself, under any judicious pruning ; the
only fear is, that you will leave more on the vine than can be
ripened properly, and this risk is increased by having very
large bunches.

Another plan is, to have one long cane the length re-
quired, and to be spur-pruned, as recommended as the best
system of pruning, diffisring from that, however, in the cut-
ting of the spur clean out, at the fall pruning, and not at one
eye, as there directed. The reason for preferring to cut at
one eye is, that, at the base or crown of the spur, are a large
number of dormant eyes, which will all, or a great many of
them, push when close pruning is practised ; and, where there
are a great number of vines, the trouble of rubbing out these
is considerable ; but when one eye on the spur pushes, it will
prevent these from growing ; and if, at any time, the eye,
from injury, does not push, then the dormant eyes will, and
you can retain a shoot, and when this system of pruning has
been carried out many years, and the spur becomes too long
for convenience, or unsightly, then you can train one of the
shoots that are constantly pushing on the bare wood of the
spur, and prune back on that, in the autumn, to one eye.

Another plan of spur-pruning, which is recommended to be
practised, when the object desired is to grow large bunches,
and the regularity and neatness of the vine are not consid-
ered, is to prime the shoot at any length, cutting so as to
leave a full, strong eye at the end, for fruiting ; all the inter-
vening eyes, excepting the one at the base, are to be pruned
out ; this is to be grown for fruiting the next season, and is
to be pruned, at the autumn trimming, at the prominent eye ;
the shoot which has fruited, and all the back wood on the
spur, should be cut out entirely.

196

THE CULTURE OF THE GRAPE.

Still another method of spur-pruning, when the object is
large bunches, as above, is to have four or five spurs only, on

each side of the cane, fruiting,
each year, the alternate spur ; the
cane on every other spur is to be
pruned back to one eye, and the
alternate cane to two or three
feet, and five or six bunches al-
lowed to ripen on each ; the cane
which ripened the crop the first
year, must now, at the fall prun-
ing, be cut back to one eye, and
the cane which is to fruit the com-
ing season, should be pruned to
two or three feet.

These are several of the most
approved and generally adopted
systems of training the grape.
Whatever method is used, should
be persevered in for several years ;
constantly changing from one sys-
tem to another is bad, and the re-
sult will be unsatisfactory.

If the border has been well
made, and the vines have never
been over-cropped, and the tem-
perature of the house, with the
thinning of the berries, and sum-
mer pruning of the shoots, have
been properly attended to, crops
of fine grapes can be had from
vines pruned in any of the meth-
ods described. The plan recom-
mended and adopted by myself, is
considered the most simple, and

a, are the fruiting spurs.

b, the spurs on which the shoots
are growing for the next year.

the one taxmg the vine the least of any to ripen additional

THE CULTURE OF THE GRAPE. 197

■wood ; it is easily kept -within narrow limits, giving ample room
for the light to be admitted.

In the best vineyards, where the richest wines are made, they
limit the crop a plant may bear to a small number of bunches,
usually from eight to twenty-five in number, and in weight to
from ten to twenty pounds ; in some parts of France, where
they plant the vines very close, to a much smaller quantity.

At Xeres, in Spain, the sherry wine district, two or three
mother branches are trained up with one spur on each to
fruit, and the vines are planted five feet apart each way.
The crop is limited to eight or nine bunches, weighing about
fourteen or sixteen pounds.

At other vineyards in Spain, where poor wines are made,
the vine is allowed to bear twenty-five or thirty pounds.

In the vicinity of Malaga, where the Muscat of Alexandria
grape is grown for the purpose of making raisins, they prune
close to the old wood every autumn, and the plant is kept
close to the surface of the soil, which is a rotten slate ; the
shoots are not tied up, but hang, or lie upon the earth. The
fruit also lies on the ground, and, if it were not so gravelly,
it would rot ; the average yield, per vine, here, is from seven
to fifteen pounds ; this grape makes the best, or Muscadel
raisin. The grape from which the Bloom raisin is made, is an
inferior kind, and the grape of commerce a still more ordi-
nary one ; these are grown in the interior, and the vines are
allowed to ripen from ten to twenty-five pounds.

Near Perpignan, in France, the vine is trimmed at about
six inches from the ground ; from the spurs, at this height,
the bearing shoots proceed, and are not supported at all ; the
close spur-pruning is followed ; from three to eight spurs are
allowed on a vine, according to its age and strength.

Near Marseilles, they sometimes prune to three eyes on a
spur, and each vine is allowed to bear from eight to twelve
bunches, or from twelve to twenty pounds.

At the vineyards that produce the fine wine called Hermit-
age, the plants are only two and a half feet apart, and are
two feet high, supported with stakes five feet long ; only one

198 THE CULTQRE OF THE GRAPE.

branch is allowed to fruit, and this is pruned back to from
three to eight ejes, and from eight to ten bunches is the av-
erage crop.

At the vineyards which produce the Burgundy wine, the
plants are grown yet closer together. The rows of vines are
only two and a half feet apart, and the plants in the rows are
only twelve or fifteen inches. After the vines have been
three years planted, the space between the rows is filled up
with vines, making the distance between the plants only fif-
teen inches.

At the vineyards of Epernay and Ay, where the Cham-
paigne wine is made, the vines are, in the rows, planted as
near together as six or seven inches, and the distance be-
tween the rows is only eight or nine. Of course, the vines are
feeble, and produce but a small quantity of fruit each ; the
shoots are also very small and weak, but the vines being so close
together, the general aggregate of fruit produced is large.

At the vineyards on the banks of the Rhine, the vines are
supported by stakes five or six feet long ; this is the case, gen-
erally, in the vineyard culture of the grape in France. The
spur-pruning is usually adopted.

In Italy, also, the same system is generally employed. In
this, and other countries, I have seen the table, or flat trellis
used. — (See note to North Carolina system.) By the road
sides, the long cane-pruning is practised in the following man-
ner : — A vine is trained up the trunk of a tree, and, at the
height of twelve or fifteen feet, a long cane of the vine is led
from this tree to another, and secured ; these canes, hanging
in festoons, present a beautiful appearance when the fruit is
in perfection.*

In the Azores, the vines are not supported by stakes ; usu-
ally, a small pile of stones encircle the plant, and the bearing

* "As we advanced, the houses became more Italian-like, — and the vines, heavy
with ripening grapes, hung from bough to bough, through the mulberry orchards."
Page 239.

" The vines which hung from tree to tree, were almost breaking beneath clusters
as heavy and rich, as those which the children of Israel bore on staves, from the
Promised Land."— Page 276. Views A-Foot, by J. Bayard Taylor. New York,
1846.

THE CULTURE OF THE GRAPE.

199

shoots lay on these. The Muscats, and other choice kinds,
which are grown expressly for the table, are generally trained
upon a trellis.

At Pico, where the wine exported from Fayal is made, the
vine is trained on the surface of the soil, (which is mostly vol-
canic rock,) betAveen walls composed of stone, or lava ; and
between these, cross-walls are frequently interspersed, to
break the force of the winds, intersecting the vineyards in
the same form as a window-sash. At Madeira, a similar
method is pursued.

Vines, in the open air, are more free from mildew when
trained quite high or very low.

In villages on the continent of Europe, it is common to see,
in the principal streets, the vine trained on the houses, above
the lower windows, about twelve feet from the ground ; a
great quantity of fruit is thus produced at little expense ; the
roots running under the pavement of the street.

The kinds grown are usually the small black sorts, similar
to the Early Black July, and Miller's Burgundy. They are

trained to suit the taste or convenience of the cultivator. The
following method is frequently met with : — The leading shoot,
after the vine has become established, should be treated as
directed in the rules for the management of the American
grape.

200 THE CULTURE OF THE GRAPE.

The pruning is on the short-spur system.*

It should be borne in mind, that the larger the crop a vine
is allowed to bear, the longer will be the time required to ma-
ture the fruit, and the quality of which will also be deterio-
rated in proportion to its amount.

The native varieties of the grape, when planted in a soil
naturally dry and suitable, will do well without a prepared
border ; but, as a general rule, it must be remembered that
the more care there is bestowed on the preparation of this,
the greater will be the chance of success.

The Black Hamburgh grape, when well cultivated, is a richer
fruit in this climate than in that of England, and it is necessary
to test the quality of the foreign kinds here, as the experience
of European cultivators does not always coincide with our own.f

*In the Journal of Horticultural Tour, Edinburgh, 1823, is the following: —
" Grape vines are likewise, commonly trained against the walls of the houses, in the
outskirts of the town, (Rotterdam,) and we were assured, that they often prove very
productive. A long shed, extending two hundred feet, was thickly clothed with vine
branches, which were tolerably well filled with fruit. There were, in all, six plants,
which grew in the open area, next the street ; we observed both White and Black
grapes ; the latter were the more numerous, the Frankendale."

t Dr. Lindiey, after some remarks relative to fruits of American origin, in which
he states their '' utter worthlessness in England," advising his readers not to try them,
closes with this language :— " They can only be disappointed so long as the mean of
the hottest month is G4° 40' in London, and 80° 70' in New York." — Gardeners'
Chronicle, 1848, p. 3L

By the abo\e remarks, it would seem that Dr. Lindiey attributes all this differ-
ence in the quality of fruits, to the diminished quantity of heat ; doubtless, in this
difference of heat, he means to include also the effect of the relative proportion of
diminished light from the sun, which is, in part, the cause of this lower temperature.
But these circumstances will not always explain the causes of these differences in
the goodness of fruits. For instance, the Black Hamburgh grape cannot well be
surpassed in richness of cjuality, when well grown, in this country. It is generally
spoken of as a very desirable kind to cultivate, on account of its hardiness and
good bearing qualities, and not of its being any thing more than a good grape,
" though not of the very first quality," is the term often used respecting it, in Eng-
land. The Esperione is there spoken of as but little inferior to the Hamburgh. Li
Massachusetts, it is very inferior, and not worthy of a place in the front border of the
house, but on the back wall, where its roots can be kept quite dry, the quality is
better ; in a position where its roots are situated in a soil, as regards moisture, more
unlike that of England, it approaches more nearly to the quality of the fmit there.
If heat caused the difference in the Hamburgh, why does it not in the Esperione ? I
presume that the soil of a country has some effect, as well as the sun and heat, in
effecting these changes. It is not confined to any one fruit, but the change is no-
ticed in apples, pears, grapes, peaches, cherries, and other kinds.

THE CULTUEE OF THE GRAPE. 201

REMARKS ON THE USE OF MANURES, &c.

Since the publication of the first edition of the Culture of
the Grape, there has been much interest expressed in the
question, whether animal substances were beneficial, or other-
wise, as part of the compost forming the border. This inter-
est, in this country, has been increased by an article in the
Magazine of Horticulture, edited by Mr. Hovey, in which
he, in strong language, disapproves of not only animal re-
mains, but classes under the term of " quackery" almost
every article that has been, from time immemorial, considered,
both by practical gardeners and scientific writers, as useful
as amendments for the vineyard. This opinion of his, being
published about the time of the appearance of the above
pamphlet, wherein I had directed most of these articles to be
used in the formation of the border, excited some remark,
and the question is often asked, How can there be such a
diversity of opinion and practice ? My behef is, that there
is not so wide a difference as there would appear ; the reason
for this will be given in the proper place.

A subsequent article, by the same editor, in confirmation
of his former opinion, appeared in the February number of
his magazine, and, in support of his views, he brings forward
the editor of the Gardeners' Chronicle, who disapproves of
carrion, but nothing is said against shells and other articles
by this gentleman ; on the contrary, the application of these
is incidentally approved of, by the commendation of authors
who do advise their use.
26

202 THE CULTURE OF THE GRAPE.

The following remarks of Mr. Hovej, are the two articles
referred to : —

" On the Formation of Vine Bo7'ders. By the Editor. —
The cultivation of the grape vine under glass is now at-
tracting much attention ; and many new vineries have been
erected in various parts of the country the last two years.
The formation of the border, certainly one of the most im-
portant objects connected with the successful management
and future welfare of the vines, is, therefore, considered as
deserving of every attention. Much has been written upon
this subject in each volume of our magazine, and we have
endeavored to present our readers with all the information
which could be of any value to the amateur or practical cul-
tivator. In our article in our last volume, (Vol. 13, p. 293,)
upon the growth of the grape vine in the greenhouse or con-
servatory, we gave a few hints upon the preparation of vine
borders, and remarked ' that a fine crop of grapes could be
obtained without all the quackery so often recommended in
their formation, such as a bed of oyster shells, or boiled
bones, dead horses, cattle, dogs, slaughter-house manure,
blood, soot, &c.'

" Some of our practical friends, who have had some expe-
rience in the culture of the grape, have been somewhat sur-
prised to find we were not a firm believer in the great efficacy
of the very richest ingredients, such as dead animals, for the
formation of the border, and some have been almost disposed
to doubt whether our own success was not effected by some
such aid, contrary to our statement. To the former, we need
only remark, that we are more and more convinced, that the
employment of the carcasses of animals is of no benefit what-
ever, but rather an injury in the end ; and, to the latter, we
shall merely state that, whatever practice we recommend, we
invariably adopt, until experience assures us that it is founded
in error.

" The subject of the preparation of vine borders has re-
cently attracted considerable attention in England, and vari-

THE CULTURE OF THE GRAPE. 203

ous communications have appeared, in some of the gardening
periodicals, in relation to the practice of using the carcasses
of dead animals. This discussion has taken place in conse-
quence of the publication of a small, hut excellent little work,
of only eighty or ninety pages, upon the culture of the grape,
by Mr. Roberts, a very successful cultivator. Probably, few
copies of the volume have ever found their way here, in con-
sequence of the high price at which it was published. We,
however, received a copy when it first appeared, and read it
with much interest, and came to the same conclusion as Dr.
Lindley, whose article we are about to notice, that it was one
of the most thorough, practical, and common-sense treatises
which we had ever read, and, saving its recommendation
of the ' pabulum'* of dead animals, to produce the ' nectar
of Bacchus,' was just Avhat every cultivator of the grape
was in need of. We had intended to have prepared a Re-
view of it, but other matters pressed upon us, and it was, for
the time, forgotten.

" The preparation of our article in our last volume brought
the subject up anew, and it was in reference to Mr. Roberts's
views that we made the remark before quoted. Subse-
quently to the publication of our paper, and unknown to us
at the time we wrote, appeared ^Ir. Allen's pamphlet on the
culture of the grape, in which he advises the use of car-
casses of dead animals, if they can be had, to such an extent
as to cover the bottom of the border. In our Review of
this work, (Vol. 13, p. 409,) we incidentally stated our objec-
tion to this practice, believing it to be of no use, but rather
injurious to the future health of the vines.

" Since that time, the discussion of this question has prin-
cipally taken place, and, to show that our views are the same
as those entertained by experienced cultivators, as well as
scientific writers, abroad, we have quoted the following arti-
cle from the Gardeners' Chronicle for December last, to
which we ask especial attention." — Magazine of Horticul-
ture, Vol. 14, page 49.

* A substance affording nourishment.

204 THE CULTURE OF THE GRAPE.

After describing the conservatory, and with other remarks
relative to the plants therein, Mr. Hovej goes on to say, that
it was not originally intended to plant vines in the house,
but that, being anxious to prove kinds, " we commenced the
formation of the border, not with the expectation that we
should raise any grapes worth the trouble. Consequently,
the border was made only fourteen feet wide and two and a
half deep, and, as the conservatory was set well up with a
view to have a fine gravelled trellis, the border was eighteen
inches above the level of the lawn. The border was formed
by carting in sods and good loam from an old pasture, and
mixing with them about one quarter of well decomposed ma-
nure from the stable yard and from old hotbeds. This was
done in July and August at leisure time. In the fall, the
whole was trenched over in a rough manner, and about thirty
bushels of ground bones added. In this way, the soil lay till
the next spring, when it was again trenched over and ready
for planting. We are not thus particular in order to show
how a border should be made, but merely that it may be
seen that a fine crop of grapes can be obtained without all
the quackery so often recommended in their formation, such
as a bed of oyster shells or boiled bones, dead horses, cattle,
and dogs, slaughter-house manure, blood, soot, &c. All that
is necessary, in our opinion, to produce the very best grapes,
is a good rich, loamy soil, well top-dressed, eyerj year, with
old stable manure and guano, in order to bring the roots to
the surface, rather than that they should go to the bottom
after the dead carcasses."

After planting the vines, Mr. Hovey directs, " that, should
the weather prove dry, the roots be well watered, and the
surface mulched with a little coarse stable manure."

The third season, the vines were allowed to bear from
two to five bunches each. Very gentle cropping, certainly.
Mr. H. says they were of superior quality, the vines were
not forced, and ripened their fruit in September.

The fourth season. The regular diary of the treatment

THE CULTURE OF THE GRAPE. 205

that the vines received begins now. I shall only notice
what relates to the manures. In former seasons, nothing is
said about manures, and we can only presume they were ap-
plied then as they were the year of the record, as this is
given as a guide for the management of vines generally : —

" 3Iarch Ist. — Some of the vines have burst a few of
their eyes.

" April 30i7i. — The border not yet having been dug, it was
manured with ten or fifteen pounds of guano, and spaded
about six inches deep.

''^ June 9t7i. — The weather having been quite dry, the
border has been mulched with coarse manure, and abovit a
barrel of water given to each vine.

" June VltJi. — Gave the border about ten barrels of water.

" June 30^7i. — Since the refreshing rains of the 20th to
the 28th, the berries have swelled very fast.

" Jul^ 12th. — Warm, with refreshing showers.

" July 22d. — Was rainy, the 25th the rainy weather con-
tinues.

" August 8th. — Light showers.

" August 10th. — Showers.

" August 15th. — The weather having been dry since the
10th, gave about a barrel of water to each vine.

^^ August SI St. — The fruit all ripe, with the exception of
the Esperione and Black Prince."

Mr. Hovey has omitted to state, that his border was cov-
ered with coarse manure and leaves in sufficient quantity to
prevent severe frosts from injuring the roots of the vines.
This is an important matter, and should not be neglected,
for, in addition to the benefit derived from this protection,
from the severity of the weather, the advantages from the
juices of this covering being washed down amongst the soil
and roots, by the rains and melting snows of winter, (par-
ticularly where the border is not of the very richest kind,)
must be very great. The vines Avere planted, on an average,
four and a half feet apart, the length of the house being

206 THE CULTUBB OF THE GRAPE.

eighty-six feet, and nineteen vines being the number planted.
I should have planted, in the same space, twenty-nine vines,
or fifty per cent, greater. And this difference in the num-
ber of the vines has a very important bearing upon the sub-
ject, as the roots of the vine in his border have this per
centage more space to roam for nourishment. Allowing that
the vine, thus situated, does perfect a good crop of fine fruit,
still, by the plan of close planting, with a very rich border,
the difference in the product must be very much in favor of
the latter system.

Mr. Hovey remarks, " All that is necessary, in our opin-
ion, to produce the very best grapes, is a good, rich, loamy
soil, well top-dressed, every year, with old stable manure and
guano." I agree with him perfectly, so far as the soil is
concerned, and go even further than he does, for if this good,
7ic7i, loamy soil is had, you have already every thing that is
wanted, so far as nourishing matter is concerned, and there
can be no necessity for this yearly application of stable ma-
nure and guano, — this latter article the most concentrated
and powerful manure known. (I cannot see the propriety
of recommending the use of this, when the application of
decomposed animal substances is forbidden.) If such a soil
can be found, the only preparation requisite before plant-
ing the vine, will be, if the situation requires it, some kind
of application, such as shells or charcoal screenings, which
would have a tendency to loosen and give permeability thereto,
so as to allow the rain to pass freely through the soil, and, at
the same time, make it easy for the roots to spread. This is
just the soil we are attempting to form when we prepare the
border, as directed under the proper head. In Massachu-
setts, I suppose such a soil will rarely be met with, and a
prepared border must be resorted to.

A benefit to be derived from the top-dressing of stable
manure and guano, according to Mr. Hovey, is, that the
roots are thus brought to the surface, " rather than that they
should go to the bottom after the dead carcasses." These

THE CULTURE OF THE GRAPE. 207

dead carcasses appear to be a great bugbear in our friend's
path, and one would suppose, by the dread in which he stands
of them, that the bunches of fruit, instead of having their
usual bloom, would be ornamented with hogs' bristles, horses'
hair, dogs' teeth, and other curiosities. How long does he
suppose this carcass retains anj appearance of what it was
when placed in the border ? In Massachusetts, and south of
this, if placed there during any time but the winter months,
in sixty days every vestige of the body will have disappeared,
excepting the bones, horns, hoofs, and hair, and will have
become incorporated with the soil and enriched it to a great
degree. The bones, being at the bottom, will remain accord-
ing to their size and age, from one to fifty years, continually
and very slowly decomposing. Mr. Hovey wishes to keep
the roots at the surface, and this he will do by the top-dress-
ing.

In the directions for the winter treatment of the vine, it
Avas recommended to cover the border with coarse manure
and leaves, so that all the advantage the vine would derive
from this application would be reaped by following my plan ;
and, when fire-heat was used in the spring, it is urged, as
proper, to add to the litter, etc., already on, enough of new
manure to cover the border twelve or eighteen inches thick,
which would ferment and heat, and certainly encourage the
roots to keep to the surface. But does any one suppose that
all the roots of the vine, — a plant that will live for centu-
ries,— are to be kept within such a hmit ? This bugbear of
the carcasses, (I am not so particular about the flesh being
on them, it is the bones and hoofs I depend upon chiefly,)
which trouble Mr. Hovey so much, and which are to draw the
roots of the vine down to them, (it is admitted then that
there is such nourishment,) I place there, at the bottom of
the border, the lower part of them three feet and the upper
part, perhaps, not more than two under the surface, to give
durability to the border, presuming that the vine will not
reach them before the second, third, or fourth year, and

208 THE CULTUKE OF THE GRAPE.

that, when it does, by the superior richness of this strata, the
roots are effectually prevented from going deeper in search
of food ; it is well known that the roots of the grape will
form spongioles innumerable over the surface of bones par-
tially decomposed, and that they turn and return, on the
inside and outside of them, havuig no disposition to part
company.

The cause of Mr. Hovey's objecting to these materials
being at the bottom, is the very reason why I place them
there. He thinks it willdraw the roots from the influence of
the sun and air. I think it will prevent them from going so
deep as to be out of this influence ; and at a medium depth,
they will be less exposed to the changes of the weather, and
enjoy a more equal temperature, as well as be less liable to
suffer from drought.

Mr. Hovey covers his border, after planting, with a little
coarse manure, and, if the weather prove dry, he waters the
border.

In April, before the manure, which was put on to protect
the roots, was dug in, ten or fifteen pounds of guano was
spread over it.

In June, the border was mulched with coarse manure and
watered. The 30th of June, after refreshing rains, wliich had
washed this manure, and soaked its juices down amongst the
roots of the vine, the " grapes swelled their berries very fast,"
showing conclusively the benefit of the manure. All Mr.
Hovey's statements go to prove the value of a rich border.
His border, it is true, has no beast, in its original form
therein, but it is composed of the top soil (the cream) of an
old pasture, stable manure, and ground bones, (this last
material I think should come under the head of quackery ^
particularly as, in the ground, matter, much of it comes im-
mediately into action,) with the addition of the guano as a
top-dressing. The soil was new, and was well manured with
substances in which it is well known the grape will flourish,
and the vines were not planted near together ; they were in

THE CULTURE OF THE GRAPE. 209

a fine house and undoubtedly judiciously treated ; and, if the
plan of adding strong stimulating manures, such as guano,
bone-dust, or the carcasses of animals, perfectly decomposed,
(I do not care which, the effect, in either case, will be the
same,) be continued from year to year, I see no reason why
they should not continue to prosper. The border can, at any
time, be made wider, if necessary. If these applications are
omitted, I have no doubt that, in a few years, the fruit would
deteriorate. In the border prepared with the materials of
oyster shells, bones, dead horses, cattle, and slaughter-house
manure, as detailed in my plan, the vines, if well treated in
the grapery, would continue to fruit well for fifty years or
more-, without the application of guano, etc., or liquid ma-
nure, the application of which is quite as ofiensive as any of
the prohibited articles ; and guano, if dissolved in water, and
suffered to remain exposed to the heat and sun in the grapery,
is more so than any substance I have recommended, proving
that it contains all these disagreeable materials, if you choose
to bring them into action, and select that time to apply them
to the border. Any one may satisfy himself of the truth of
this assertion, by taking a few ounces of the guano and mix-
ing it with a quart of water and exposing it as above named.
If this is the case, all the bad effect of strong manures upon
the flavor of the fruit must follow the use of this substance
as well as of the before-named. That it does have this effect,
I do not beheve. Before these substances will be used to
nourish the vine, they must be chemically changed ; before
this is done, they are a poison ; and, if in sufficient quantity,
will destroy life in the roots which are exposed to them. It
may be said that guano is already changed ; that it has laid
exposed for years to the weather. It is not so changed but
that it may be still more so, and it is yet capable of ferment-
ing and heating. It is not unusual to find parts of, and even
whole, birds, more or less decomposed in it.

It is no objection to the use of any substance, as a manure,
that there is a certain time or stage in its decomposition
27

210 THE CULTURE OF THE GRAPE.

when it is offensive. It is so with any substance ; and
if you choose first to bring the material into this state and
then to apply it, it is your own fault. Even leaves and the
young shoots of the vines, if allowed to ferment and become
putrid in a tank, are as much so as any manure ; and when
the liquid from these is applied to the roots of the plant on
the inside of the house, there is nothing more offensive, or
that retains the odor so long. But this is no evidence that
the liquid is injurious, or any reason why it should not be
used, but it is a hint to the cultivator to apply it before it
becomes thus offensive.

Mr. Hovey uses, in his border, the richest soil or loam, and
adds stable manure, ground bones, and guano, with liquid
applications in seasons of drought, in summer, after mulching
the border.

I use a good loam, with a large supply of whole bones and
other manures, but also a good portion of shells and old
bricks and mortar, and do not apply liquid or liquid manures
to vines thus situated. Thus, it appears that, if the one has
a rich border, the other does not differ materially from it.

To make this discussion of any benefit to the practical
gardener, it is necessary that he should read the whole mat-
ter and hear both sides, and judge for himself what is best
for this purpose. I have quoted all the articles from the
Chronicle, and, to express my own opinion upon the question
raised, I have appended notes to the different suggestions, as
occasion seemed to require.

" Questions for Vine Grroivers. — Being near the residence
of a celebrated grape-grower, (whose name it is unnecessary
to mention,) I had a great desire to pay him a visit. I

learned, however, that Mr. was not at home, but was

invited by an assistant to look round the place. We pro-
ceeded directly to the vineries, in which I found the vines
healthy and vigorous ; they were old established vines, and
were producing a very full crop, particularly some Cannon
Hall Muscats. Proceeding onward, however, to some newly

THE CULTUEE OF THE GRAPE. 211

erected houses, in which the vines had been planted last
February, I found the young shoots all dead for eight and
ten inches back, and some even more ; and, for the cause of
this calamity, I could not obtain a satisfactory explanation,
the blame being laid upon the sheet glass with which the
houses were glazed. Upon inquiring of what the borders
consisted, I was told that they had received a large admix-
ture of dead carcasses, such as those of deer, horses, &c.,
and of bones. On more recent inquiry, I was also informed
that the death of the young shoots was caused by the flue
running four times through the back walls ; but I know of no
case of this kind ever having occurred before." (The writer
then says, neither the glass nor the flues can be the cause of
it.) He adds, " I conclude the malady has arisen from
putrefaction in the border ; for, while these carcasses are in
a putrescent state, noxious matters must arise, which have
proved a baneful stimulant to the tender roots. I feel in-
terested in the case, and shall take it kind should any corre-
spondent furnish me with an opinion on the subject. If the
evil originated from carrion, (as in all likelihood it has,)
writers of treatises would do well to first prove its good
efiects before they so highly recommend such matters to the
imhlic. —Bohert Elliott, Horn's Castle, Nov. 24^A, 1847.

" (We have always discountenanced ihe use of carrion in
this manner. The vines are probably poisoned." — Editorial
Remarks.) — Gardeners'' Chronicle, 1S4:7, page 798.

At the rooms of the London Horticultural Society, De-
cember, 1847, were exhibited from probably the above gar-
dens, (by Mr. Roberts,) Muscat of Alexandria, and two
other sorts of grapes, for which the Banksian medal was
awarded.*

Robert Errington, of Oulton, recommends covering the
grape border with barn-yard manure, two feet deep, over the

* That Mr. Roberts, and the vineries under his care, were the subjects referred to
in the above coniniimication, has since been denied ; but no one can censure him for
applying the article to himself, particularly when the concluding sentence is con-
sidered.

212 THE CULTURE OF THE GRAPE.

whole extent of it in the month of October. Mr. Roberts
objects to this at that season of the year, and says it should
not be done until the time of forcing approaches. Mr. Er-
rington " is a great opponent to the burying of carcasses, or
any part of them, in borders," and refers to the remarks of
Mr. Elliott, and attributes the injury of the vines to this
cause ; but it does not appear that he was personally know-
ing to the facts as stated by Mr. Elliott.

" Vine Culture. — On looking over the Chronicle, of De-
cember 4th, I noticed a communication from a Mr. Robert
Elliott, headed, ' Questions for Vine Growers,' and, as I am
evidently the person he alludes to, I beg to offer a few re-
marks on his visit to Raby, if he, indeed, visited Raby at all,
for the Avhole of my men disclaim all knowledge of ever hav-
ing shown this Mr. Elliott through the place in my absence.
From the remarks he makes respecting the vines here, I
assure your readers that I should not have troubled myself
to refute him, had I not had a work before the public, from
the following of which, to the letter, I have had unerring
success ; and, if I cannot convince your readers that the
greater part of Mr. EUiott's letter is a tissue of falsehoods,
I will suffer my treatise to fall as my contemporary's brick
pillars have done."

In reference to the vines in the old houses looking well,
and having good crops, as stated by Mr. Elliott, Mr. Roberts
says, that it is owing to the disbudding and top-dressing the
border with carrion, &c., and, wherever practicable, applying
heat to the roots. He then goes on as follows : —

" ' Proceeding onward, however,' Mr. E. remarks, ' to some
newly erected houses, in which the vines had been planted
last February, I found the shoots all dead for eight and ten
inches back, and some even more ; and, for the cause of this
calamity, I could not obtain a satisfactory explanation, the
blame being laid upon the sheet glass with which the houses
were glazed.'

" Now, in this range, during February and March, there

THE CULTURE OF THE GRAPE. 213

were planted, inside and outside, upwards of one hundred
and thirty vines, chiefly small plants, and through the whole
range, when he saw them, (if he ever did see them,) there
were not thirty vines stopped at the points of the shoots, as
he describes, and those so stopped are entirely confined to
the roof vines planted outside, Avhich is my favorite method
of planting. As to the glass being injurious, this is rather a
grave question, which ought to be guardedly advanced. But
I, in a great measure, believe in the purport of Mr. Spen-
cer's letter to the Chronicle some time ago, though it was
stated that the glass was not in fault. I warn my brethren
and amateurs to be guarded as to the too free use of it.

" ' Upon inquiry,' continues Mr. E., ' of what the borders
consisted, I was told they had received a large admixture of
dead carcasses, such as those of deer, horses, &c.,' and, in
the remarks appended to Mr. E.'s letter, the editor says,
' We have always discountenanced the use of carrion in this
manner. The vines are probably poisoned.'

" It may, perhaps, be in your recollection, and I dare say
in that of many of your readers, that a collection of grapes
was submitted by me, in September, 1841, to the Horticul-
tural Society, which was the produce of young vines. The
borders in Avhich they grew contained carrion, &c., as de-
tailed in my treatise ; and until I find the specimens then
sent superseded, I will still carry out and recommend the use
of carrion when it can be obtained. But how can your posi-
tion be tenable, when I tell you that the vines mentioned by
Mr. E. are not planted in carrion, and that no carrion has
been near them, not one horse carcass, nor a portion of one,
is buried in the whole of my new borders, which are exten-
sive ? I was sorry, at the time I made them, that it was not
in my power to avail myself of that pabulum to produce the
nectar of Bacchus. All the carrion, of any description, they
contain, would not have made one load for a Shetland pony,
and most of that was reduced, in order that it might give
out immediately nutritious food to the vines, young as they

214 THE CULTURE OF THE GRAPE.

were wlien planted, had it been placed within their reach ;
but it was not. In notices to correspondents, it has been
stated that my method of preparing borders was good, but
too much azotised,* The vine borders at Bishop's, Stortford,
are stated to be gorged with manure and fleshings of skin-
ners and tanners, and no caution is given regarding the too
free use of azotised manure, which is the basis of good culti-
vation. An immoderate use of such azotised manures, as a
thorough mixture through the soil, will be far more likely to
prove poisonous to vines in their infant state, and far more
injurious than any thing I have yet offered to the public as
essential to the good culture of the vine. But if I was not
able to add carrion, except in a very limited degree, at the
time my borders were made, I may mention that I fell in
with a goodly lot last winter, part of which has been added
as a top-dressing this autumn, and I intend in future to apply
it to that purpose. I am so cautious that the least particle
should not be wasted, that I hoard it up as a miser would his
gold. I hope the matter is here set at rest as regards car-
rion poisoning vines. ' On more recent inquiry,' says Mr.
EUiott, ' I was also informed that the death of the young
shoots was caused by the flue running four times through the
back wall.' All this Mr. Roberts denies. " I beg to tell
Mr. E., when my treatise appeared before the public, I had
proved the value of carrion, and I have been in the habit of
using it for twenty years back, the results produced by
which have been surprising and permanent."

" My new borders are formed and composed of materials
nearly to my wish, with only two exceptions : there is too
little carrion with too great a portion of another constituent in
the soil, in excess, but I hope to be able to subdue this last to
my mind. With the above exceptions, I am convinced, from
what little I have made the habit of the vine my study, that
the border contains Avhat is required for its perfect develop-

* Azote or nitrogen ; — this gas exists in all animal substances, and in such plants
as putrefy with an animal oilor, as cabbage and mushroom.

THE CULTURE OF THE GRAPE. 215

ment and fruitfulness, etc. — James Roberts, Rahy Castle,
December 13, 1847."

" (We cannot find that Mr. Elliott has said one word
about Raby in his letter. Had he done so, we should have
waited for further information before we inserted it." — Edi-
tor's remarks.) — Gardeners'' Chronicle, 1S4:7, page 837.

" One of the best modern writers on the vine is Mr.
Roberts, now gardener to the Duke of Cleveland, at Raby.
His Treatise on Vine Culture contains more really good ad-
vice, and sensible suggestions as to the way in which this
plant should be managed in vineries, than all the English
books of routine, which had been previously published, put
together. His success as a grape-grower, while gardener
to Mr. Matthew Wilson, at Eshton Hall, was a brilliant
example of the general soundness of his principles. A
large silver medal, which was awarded by the Horticultural
Society, to some bunches of grapes, exhibited September 7th,
1841, sufficiently attested the advantage of his practice ;
nor were they a picked sample, but a fair gathering from the
vineries under his care, as we happen to know on the very
best authority.

"It is therefore with no ordinary reluctance that we ven-
ture to question a part of the system which Mr. Roberts
advocates. We allude to the employment of carrion in his
vine borders.* In a letter which we published last week, he

* The improper use of the word " carrion" by Mr. Roberts has been the cause of
this controversy or discussion, so far as the English writers have participated in it.
In his rules for making the border, he calls it by this name, when he is giving
directions to have the substance procured. In placing it in the border, he adds,
" Not bringing it to the surface within one foot, as its assistance is not wanted the
first year." Thus it will be seen, that it is not putrefying flesh, carrion, that he gives
to the vine as food, but the decomposed matter and the bones, which may be prop-
erly termed a manure, composed of loam, or soil, and decayed animals. Another
error, I think, of Mr. Roberts, is, his not directing that this flesh of animals be used,
when fresh and sweet, and the disagreeable consequences attending the removal of
it, as described by him, would be avoided. If it must be collected, before making
the border, then let it be done a sufficient length of time, before removal, to insure
its decomposition. What that time may be will depend upon the climate and the
season of the year. Near the equator, a few weeks vv-ould be ample time for even
the bones to decompose. In England, it would probably require the whole summer

216 THE CULTCJRE OF THE GRAPE.

states his conviction that this sort of manure is of the first
degree of importance. After mentioning that, in his new
vine borders,, not one horse carcass, nor a portion of one, is
buried, he expresses his regret, that, at the time he made
them, it was not in his power to avail himself of that ' pabu-
lum to produce the nectar of Bacchus.' ' But,' he adds, ' if
I was not able to add carrion, except in a very limited de-
gree, at the time my borders were made, I may mention that
I fell in with a goodly lot last Avinter, part of which has been
added as a top-dressing this autumn, and I intend in future
to apply it to that purpose. I am so cautious, that the least
particle should not be wasted, that I hoard it up as a miser
would his gold.'

" This is perfectly consistent with the directions which
Mr. Roberts has given in his treatise."

[For these, see Mr. Roberts's border ; it is unnecessary to
repeat them here.]

" It cannot be denied that this is a process which must not
be called inviting. Has it any disadvantages ? Has it any
advantages ? These are both very important branches of in-
quiry. It may be alleged that it can have no disadvantages,
because the magnificent grapes, above referred to, were ob-
tained by it. But we are ignorant of the history of those
vines since 1841, and this point it would be desirable to have
elucidated. In the next place, it appears to us that the
introduction, into vine borders, of pasty masses of matter,
such as result from the use of carrion, is at variance with the
first principles of vine cultivation, the truth of which was
known even to the Romans.

for the flesh and sinews to dissolve. At my garden in Salem, Massachusetts, a very
(at hog-, that had died from excessive heat, in August, was placed just under the
ground, and covered with the soil, with the intention of removing and scattering the
remains on the border in the fall. In sixty or seventy days, the place was opened,
and not a bone even could be discovered. The only vestige of animal remains that
could have been part of the creature were some teeth, and they may have been in
the soil before. The rapid decay, in this case, no doubt, was owing to the exces-
sively fat condition cind age of the hog, which was only six or eight months.

THE CULTURE OF THE GRAPE. 217

A free loose earth is what the vines demand,
Where wind aiid frost have help'd the lab'rer's hand,
And sturdy peasants deep have stirr'd the land.

" This was the maxim of Virgil, and all theory and expe-
rience prove its value. Then there are the gaseous results
of decomposition, whose putrid odors render vine borders,
constructed on Mr. Roberts's plan, so intolerably disgusting.
Can any one seriously believe that such an agency is desira-
ble ? That it is even suitable ? Certainly we are not among
the number. It is perfectly well known that azotised ma-
nures in a state of high concentration, are injurious or de-
structive to vegetable life ; as is proved sufficiently by the
effect of certain animal matter, when thrown upon grass
land ; or as we have just now evidence of before our eyes,
in the form of a large oak tree which was almost killed a
few years ago, in consequence of the contents of an old cess-
pool having been dug into the ground about its roots. It is
only when diluted that such manures acquire the high value
which belongs to them. But it is not alone by their direct
action, that they affect plants injuriously ; the putrid gases
which they give out, are destructive to the young stems and
foliage of plants, in proportion to their strength ; such gases
are, up to a certain point, absolute poisons, although, below
that point, they are nutritious. It is not very long since, that
plants, in a small greenhouse, were almost destroyed in conse-
quence of a dead hedge-hog having been allowed to putrefy
in it ; and it appears, from Mr. Roberts's statement, that
some of his young vines, about thirty, are dead at the ends ;
those thirty being ' entirely confined to the roof vines planted
outside,' precisely those which the light gaseous products of
the rotten carrion, used in neighboring borders, though not
in their own, would be most Ukely to affect. Mr. Roberts,
however, is not inclined to refer the bad condition of his
vines to any such cause ; but he hints at the glass being
possibly in fault. He also refers to Mr. Nash's admirable
vine borders at Bishop's Stortford, which ' are stated to be
28

218 THE CULTURE OF THE GRAPE.

gorged "with manure, and fleshings of tanners and skin-
ners,' and compares them, as we understand him, with his
own. But, in truth, there is no analogy. Not a particle
of carrion was employed there. Such animal matters as
skin, hair, and trimmings of liides, decompose very slowly,
and are not carrion any more than bones are. It is the
animal matter which rapidly becomes putrid, and passes off
in clouds of poisonous gas, that renders carrion, properly so
called, objectionable.

" The vine-dressers of France object to manure altogether.
Virgil, to be sure, recommends it in some lines, which should
be committed to memory by every young gardener : —

Next : when you layers in your vineyard make,
Mix some rich dung, and shells and pebbles break,
Spread the good soil with lib'ral hand around,
And trench them deeply in the lightened ground ;
Superfluous moisture thus glides through the earth.
And healthy vapors aid the tender birth.

" No doubt these are wise maxims. No modern discovery
is at variance with them ; on the contrary, they are con-
firmed by the experience of the most intehigent cultivators.
The whole aim of the poet is to inculcate the necessitj^ of
keeping the soil loose. Dung may be used, he says, but then
you are to mix it with shells and broken pebbles, the object
of which is to secure the constant openness of the soil.

" On the other hand, Chaptal, the best French writer on
the vine, discourages the use of manure.

" ' The same reasons,' he says, ' may be used against the
system of the vine-growers of the north, who think it advan-
tageous to manure their vines. By this means, indeed, they
obtain larger crops, and more wine, but it is of bad quahty,
it will not keep ; and its smell often reminds one, when drank,
of the disgusting substances ivhich produced it. Manure
communicates to the vine too much nourishment. The nutri-
tious juice, reduced to gas, and received by the mouths of
the capillary roots, and by the air-vessels of the leaves, pene-

THE CULTURE OF THE GRAPE. 219

trates and circulates in the sai^-vessels, forms the wood of the
plant, and furnishes the substance out of -which the shoots,
leaves, flowers, and fruit are developed ; the more abundant
the nutritive matter, the more the diameter of the vessels
distends, the more rapid is the circulation of the sap, because
the channels through which it passes have more capacity.
This causes the sap to circulate in a less state of elaboration,
the result of which must be, that the wine is flat, insipid, and
destitute of all the principles of alcohol. Nevertheless, the
abundant crop thus obtained, and the brilliant vegetation, are,
after all, in some measure deceptive, FOR they can be but
TRANSITORY. In vineyards where manuring is practised,
they only manure once in ten years. It is not to be doubted,
that the effect is very remarkable the first three or four years
after the manuring of the vines, but, in the succeeding years,
the plants begin to languish ; no longer finding that abund-
ance of nourishment to which they have been accustomed,
they suffer in consequence, and often fall victims to the want
of it. Thus a part of the plants are lost, either by too much
or too little nourishment. But vines can receive, and it is
often advantageous to give them, such manure as will make
good the poverty of the soil, its exhaustion, or what is re-
quired otherwise for this sort of cultivation. No manure
suits vines better than what is properly called vegetable
earth, obtained by the decomposition of plants. Mosses,
leaves, and turf, mixed together, thrown up in great heaps,
and left for about two years to ferment, make the very best
manure of this sort.' — (Traite, sur la Culture de la Vigne,
i., 333.) [Further extracts from Chaptal may be found
under the head of manures.]

" We will not say that these maxims are exactly applicable
to English vine-growing ; we seeking find bunches of grapes,
the French requiring juice of fine quality ; and we are, there-
fore, ready to concede the value of manure of a proper de-
scription. Nevertheless, although we fully grant this, we are
not the less of opinion, that the efiect of manure on vines is

220 THE CULTURE OF THE GRAPE.

overrated, and we will take the liberty to quote Mr. Roberts's
own Eshton grapes in our support. He says, ' it may be in
your recollection, and in that of many of your readers, that a
collection of grapes was submitted by me in September, 1841,
to the Horticultural Society, which was the produce of young
vines. The borders in which they grew contained carrion,
&c., as detailed in my treatise, and, imtil I find the sjjeci-
mens then sent siqjerseded, I will still carry out and recom-
mend the use of carrion, when it can be had.'

" We find that the weight of grapes exhibited on this occa-
sion, was as follows, one bunch in each case : —

Canon Hall Muscat, - - 2 lbs. 3 oz.

White Nice, - - - - 7 " 12 "

Black Hamburgh, - - - 2 " 5 "

Black Prince, - - - 2 " 15 "

Black Damascus, - - - 1 " 11 "

Black Morocco, - - - 2 " 7 "

and the bunches were beautiful. But we have also before us,

the following memorandum, to be found in the ' Journal of

the Horticultural Society,' vol. 11, p. 303.

" ' On the twenty-first of August, 1847, the vice-secretary
received from Mr. Abel L. Gower four bunches of grapes ;
one a Muscat of Alexandria, weighing two pounds nine ounces,
and the others Black Hamburghs, weighing, respectively, two
pounds nine ounces, three and a half pounds, and five pounds.
The Black grapes were rather deficient in color, but of very
large size, and excellent quality.'

" JSTow it will be observed, that the smallest of these bunches
weighed more than Mr. Roberts's Black Hamburgh, and the
largest more than twice as much. And how did Mr. Hutch-
ison, the gardener at Castle Malgwyn, obtain them ? By car-
rion, or any such violent and disgusting materials ? Not at
all. He states that the compost ' used in the formation of
the border, was hazelly loam with its turf, three parts, and
one part brick, lime rubbish, and broken stones, with a little
rich old dung, the turf well rotted, and the whole well incoi*-

THE CULTURE OF THE GRAPE. 221

porated ; the borders are forked up and watered with Uquid
manure once a year.'

" Mr. Roberts will thus see that his fine Eshton grapes are
' superseded ;' are, in fact, beaten by specimens more than
twice as good, and that, by the use of simple, inoffensive
means, which, moreover, do not render a garden more pesti-
lent than a London churchyard, and so dangerous to health,
that it AYOukl be infallibly indicted, if it existed within the reach
of any sanitory regulations. Should Mr. Roberts remain uncon-
vinced by these arguments, we would, at least, endeavor to per-
suade him to defer the use of carrion till the coming cholera
shall have quitted us." — Gardeners' CVironide, 1847, p. 851.

In the Chronicle of January 1st, 1848, page 5th, is a de-
nial of Mr. Robert Elhott, of any allusion to Mr. Roberts, or
the vines at Raby Castle, in his article quoted as from this
paper, page 798, for 1847.

" Mr. Roberts did not leave Eshton Hall till May six-
teenth, 1844. I went on the fifteenth of the same month,
and found the vines in a good growing state, with plenty
of grapes on them, and they still remain in good condition.
I have, on the rafters, thirtj^-four vines, and on the back
wall thirty, in all sixty-four vines, each of which produces,
yearly, twenty pounds of grapes.* My plan is, not to allow

* I have often been asked, why I hmk the crop of grapes for the vine, at twenty-
five pounds. English writers upon the subject speak of much larger crops we find;
and, even by your own account, the Hampton Court vine ripens its two thousand
bunches. This is all true, but it is no reason why your vines, which have been
planted only three feet apart, and are allowed less than eighteen inches on each
side of the main shoot for its branches and fruit, should carry the crop that the
Hampton Court vine does, which has a great space of soil for the roots to roam in,
and the roof of an entire house, seventy feet long, and proportionately wide, for the
branches to ramble over. Again, this vine, and some others, mentioned under the
head of remarkable vines, are exceptions to the general bearing of the foreign kinds
of the grape, favorably affected by some peculiarity in their location, which it is not
likely will be the case with the vines in your grapery. Perhaps the difference in the
amount of fruit produced may not be so great as you suppose. If I am correct in
the length of the house for the Hampton Court vine, which produces the two thousand
bunches, the same length of house would contain, by my system, twenty-three vines,
and twenty-five pounds each vine would produce five liundred and seventy-five
pounds. The same number of vines on the back wall would produce, if well man-

222 THE CULTURE OF THE GEAPE.

a vine to bear more than twenty bunches of grapes, which
swell finely, and we might travel a long way ere we met
with vines to match those at Eshton. I have, this year,

aged, certainly half this amount, or a total of eight hundred and sixty -two pounds of
grapes, the quality of which could not well be surpassed. The two thousand
bundles on the Hampton vine, at the time I saw them, would not average more
than half a pound each, or one thousand pounds. I have seen it stated, that this
vine has produced one ton of two thousand two hundred and forty pounds of grapes
in a season. This may be so, but of the quality of this fruit we know nothing. I am
endeavoring to show what a vine will do, every year, if treated as directed. In
saying that twenty-five pounds is all that a vine should be allowed to bear, I do not
wish to be understood as meaning that a vine cannot, under any circumstances, occa-
sionally produce a much larger quantity ; the account I so soon give of the vine at
Hampton Court bearing such a crop, is proof enough that I hold no such opinion.
What I presume to be wanted of a vine is, a certainty (as near as humcui agency can
effect this,) of a liberal and annual crop of fruit, in quality as rich as it can be grown
imder the circumstances of situation, &c. This, I believe, can be obtained by the
system recommended and adopted by myself; and I can assure my readers, that
they will, after a kw years of e.xperience, agree with me in the opinion, that twenty-
five pounds of such fruit on every vine, (favorably situated,) for many successive years,
is not a bad crop. On the back wall, or under circumstances not admitting of a full
crop, the judgment of the cultivator must be e.xercised in ascertaining what is the
proper amount in these cases ; it will, probably, range from five to fifteen pounds.

By limiting the crop to this weight, I do not adhere strictly to just this amount; it
would be absurd to attempt it. Before thinning the berries, I reduce the number of
bunches to what I suppose, if well filled out, would make this weight. It would be
useless, if, after the estimated weight had ripened its seed, and it was ascertained
that, from the vigor of the vine, the bunches would swell and exceed the amount re-
quired, to cut off the excess now. When the grapes have thus perfected their seed,
and are swelling off" and changing color rapidly, and the bunches are larger than
was expected, to lessen this excess of quantitj', if it can be done without injuring the
beauty of the bunch, I thin out the berries still more, that all the nourishment may be
thrown into those remaining. The effect of this treatment will be to keep the vine
in perfect health and vigor. If, under these circumstances, the bunches and berries
swell beyond my calculations, and the weight of fruit produced exceeds the rule,
there is no harm done, for the vine, from its strong condition, has produced this re-
sult. I have thirty pounds, and perhaps more, on a few vines, at this moment ; the
bunches which I thought would weigh one pound exceeding this weight considerably ;
but some other vines have less than the allowance. Nor do I expect any loss of
crop next year, in consequence ; for, had the vines not have been in superior condi-
tion, and able, without weakening them, to have done this, the berries would not
have swollen in the manner thay have, and the twenty-five pounds would have been
the yield. If the vines had been just coming into bearing, and six or ten pounds the
rec|uired amount, I should have been very careful to avoid an over-crop. Strengthen
your vines during the first five or six years of their growth, after planting in your
border, by not allowing them to produce heavy crops, and keep them ever after in
this condition of strength, by aiming for a moderate yield of fruit. By so doing, your
])lants will bo in the state to aflford this nourishment, and the bunches will enlarge to

THE CULTURE OP THE GRAPE. 223

obtained eleven prizes for grapes, at three shows, and, last
year, seven prizes at two shows. In fifteen years, I have re-
ceived sixty-four prizes for grapes. Mr. Roberts and I do

an extent that will surprise you 5 on the other hand, if they are over-cropped, they
will (may they have been ever so promising at the beginning of the summer,) remain
with the berries small and loose, and entirely surpassed in weight and every desira-
ble quality, by the neighboring vine, whose bunches, in the earlier part of the season,
were cast quite into the shade by these.

By the statements of gardeners, who have given accounts of the crops they have
produced on their vines, it would be supposed that fifty pounds was an average
yield. (I am of opinion, that the weight, in these cases, was estimated, not real.)
Admitting this weight to be real, then the yield from the seventy feet house, (the
vines planted as is customary in England, four feet apart,) would be, on the rafters
and back wall, twelve hundred and seventj'-five pounds, about one third part more
than would be produced by my plan. If, as stated above, my vines are capable of
producing a larger crop, the berries and bunches will swell proportionablj^, and the
average will be greater, bringing the difference to less than one fourth part.

The vine trained as the Hampton Court one would cover all the glass, and it
would be useless to attempt to grow grapes on the back wall ; the wood would not
ripen sufficiently, and, in consequence, would not produce fruit. If space were left
for the sun to shine on the wall and to ripen the wood, the crop would be lessened in
proportion, on the rafter trellis. Mr. Cherry (see his statement of the vines, at Esh-
ton Hall,) limits his crop, per vine, to twenty pounds on an average, back and front
vines alike. His object, unquestionably, is, to produce high-flavored fruit, and he is
the only English gardener, that I remember to have read, that speaks of so small an
amount, and whose practice, in this respect, makes any approach to the product of
the vine in the most famous districts of grape culture, on the continent of Europe. I
have, sometimes, when a vine has been over-lu.xuriaut, allowed it to ripen one hun-
dred bunches, to check its excessive growth, and with the desired effect; but this
was with the very strong growing kinds, as Verdelho and Black Portugal ; it would
have been seriously injurious to most varieties. Frequently, I have been requested to
go and see vines loaded with fruit, and have found forty or fifty large bunches on a
young vine ; they were always looking well until after the seeding time, and then
came the shrivel and shanking, and another disease, the effect of over-cropping, in
which the berries have a soft, cold feeling when touched, just as they do when
shrivelled, but no appearance of this on the stems. The fate of these grapes has al-
ways been similar, the loss of two thirds or three quarters of the fruit, with scarcely
a decent bunch. In Hovey's Magazine of Horticulture, vol. 4, New Series, at the
277th page, is an article on the grape, taken from the Gardeners' Journal, 1848, p.
182, in which the writer's object was, as he states, to do justice to a Mr. Gerrie's
good management of the vine. As I am a disbeliever in the vines annually produ-
cing forty or fifty, or, as some writers say, sixty and eighty pounds of fruit, for any
length of years, — and as this gentleman furnishes one of these wonderful stories, and
also supplies the facts contradicting his own statements, and, at the same time, gives
confirmation to my opinion expressed before, that these weights are, usually, by esti-
mation, cmd not by actual balance, and will show to the inexperienced in these mat-
ters, how easily people may be deceived, when they do not calculate for themselves,
and how readily such a statement, after once being in print, is circulated without ex-
amination,— I shall quote a large part of it here ; —

224 THE CULTURE OP THE GRAPE.

not essentially differ in the treatment of the vine. I agree
with the maxims laid down in his book, with one exception,
viz., the carrion. For a border, I like fresh sods, and duno;

" Both houses were planted in March, 184G. The vines grew finely the first sea-
son, making- strong wood, short-jointed, and well ripened ; they were pruned to
about half the length of each rafter. Forcing was commenced in both houses, on
the tenth of February, 1847. I saw them in August following, and a finer crop, or
better fruit, I never witnessed, as far as they were pruned. The bunches were large,
the berries well swelled, and all a good color, not one of them being shanked. The
greatest number of bunches on one vine, was twentj'-six, the least number, fourteen.
The weight of the bunches was from one pound to two and a half pounds each ; the
entire weight being neai'ly three hundred weight, from the thirty vines, with which
the houses were planted. This, your readers will say, was a surprising crop for the
second year after planting, and so, no doubt, it was ; and now comes a very impor-
tant question. Was it prudent, on the part of Mr. Gerrie, to allow so many to re-
main on the first season ? and was he justified iu so doing ? The result showed tliat
he \\as. The vines did their duty nobly. He was aware that the material in which
they grew was good ; the wood was strong and well matured ; and he judged, there-
fore, that he might allow them to produce the above quantity."

Upon the propriety of fruiting vines thus early, I have expressed my opinion,
under the proper head. It will be noticed, that this writer states, that the greatest
number of bunches on a vine was twenty-six, the least number fourteen, and that
the bunches weighed from one pound to two and a half pounds each. He then adds,
the entire weight being nearly three hundred weight, from the tliirty vines ; thirty
vines, at twenty-six bunches each, would give a total of seven hundred and eighty
bunches, and the mean of the weight, per bunch, he gives, (one pound to two and a
half pounds each,) is one and three quarter pounds, or, a total of thirteen hundred
and sixty-five pounds. Again, thirty vines, at fourteen bunches each, would give
four himdred and twenty bunches, which, at the mean weight of one and three quarter
pounds each bunch, would give a total of seven hundred and thirty-five pounds; show-
ing the crop of fruit, according to his o\mi statement, as ranging betvveen seven hun-
dred and thirty-five and thirteen hundred and sixty-five pounds ; and yet he says, the
entire weight was about three hundred pounds, or ten pomids per \\ne, instead of
from twenty-four and a half to forty-five and a half pounds, as by the statement of
bunches and their weight. If the number of bimches on each vine, was correctlj-
stated, instead of weighing from one pound to two and a half pounds, they only
weighed from six to twelve ounces, or the average weight of abont half a pound
each. Very small bunches indeed. As to the vines maturing this ten pounds of fruit,
the second year, there is no improbability iu that, and it is not unlikely that they
may have borne respectable crops of fruit for several 3"ears, but I do not thijik tliey
would compare with vines differently treated, after tlicy were five or six years old.

If any one should prefer to plant but one vine in a grapery, and train it after llie
manner of the Hampton Court vine, he should proceed upon the principle, that he
was establishing a tree, to remain for centuries, and should not allow it to fruit until
it had been planted five or six years, and had become well established. I believe,
however, that the amount of fruit obtained, would be less, annually, after waiting
thus long, than by the mode of planting many vines.

THE CULTURE OF THE GRAPE. 225

in a fresh state, say six cart-loads of good sods, one cart-load
of leaf mould, and one cart-load of liorse droppings. George
Cherry, Eshton Hall." — G-ardeners' Chro7iicle, 1848, p. 22.

" It appears that Ave were not far wrong, when we ven-
tured to express a doubt as to the permanence of the vigor
produced in vines, by the use of carrion, (see page 851,
1847.) Mr. Cherry, the gardener at Eshton Hall, himself,
objects to it, and, although he describes the vines there as
still remaining in good condition, yet admits that the weight
of the bunches does not now exceed one pound on an aver-
age, yet they have been out of Mr. Roberts's charge for only
three years. This is a sad falling off from two and a quarter
pounds a bunch. That they are still in good health and very
respectable vines, we fully believe, for they continue to be
managed upon Mr. Roberts's plan, which we regard as excel-
lent, with the single exception of the carrion."

" What the effect of using carrion in vine borders really is,
appears pretty clearly from the following statement, which
has just reached us :" —

" Some years since, I took charge of a place where there
were three large vineries, the grapes in wliich had entirely
failed. The vines had been planted about six years. Upon
examination, the borders proved to contain the carcasses of
thirty fat hogs, which had died of murrain, together with the
bodies of other stock. They likewise contained three or four
wagon-loads of large bones, and an immense quantity of
woolen rags, saturated with oil. Upon digging into the bor-
der, I found the soil more hke paste than any thing else, and
the stench was so dreadful, that one of the men was taken ill
from the effects of it. Throughout the whole of that border,
I found not one single fibre ; the large roots were covered
Avith canker, and several large ones were eaten completely
through. The foliage was very large, but sickly, the wood
very long-jointed and watery. I commenced forcing one
house of Black Hamburghs early ; the temperature was kept
29

226 THE CULTURE OF THE GRAPE,

low, with abundance of air; the vines broke slowly and
strong, but showed scarcely any fruit, generally throwing off
a tendril instead of a bunch ; the other houses were also in-
different, both in flavor and color, being watery, and insipid
to the taste. At that time, I had not made the above exam-
ination. Afterwards, I added one third of old mortar and
brick rubbish, and, having well mingled the whole, I replanted
the vines carefully ; the result was, that, the following season,
the wood became firmer and shorted-jointed, and the crop im-
proved, both in weight, flavor, and color. E. F. G."*

* E. F. G. states impossibilities ; and, to practical men, renders thereby his com-
munication worthless, unless ihcy can be accomited for as oversights. i^That the edi-
tor of the Chronicle should have thought the artick of value, must have been,
because it favored his opinion relative to the use of carrion 3 and he could not have
given it a careful perusal ; if he did, he overlooked the result of such reasoning.
You might, with as much propriety, say, that bone-dust, guano, poudrette, or any
chemical combination, was bad and unsuitable as manure for the vine, because it
would not flourish if planted in them, simply, or with only a small proportion of soil.
According to E. F. G., "here was a mass of thirty fat hogs, and other bodies be-
sides, (how many, he does not say,) three or four wagon-loads of large bones, and
an immense quantity of woolen rags saturated loith oil." (This last article of oil,
unless used in the compost heap, and entirely' decomposed before it is used, is, per-
haps, the worst poison that can be applied to the roots of fruit trees, of all kinds.)
Upon digging into it, according to his account, it was a mass of putrid matter, which
would as surely destroy all life in the root of the vine which came witliin its reach,
as fire would destroy life in the animal, if surrounded thereby. In fact, it was a
compost heap, piled above the roots of the vines. (The vines had been planted six
years ; this heap of matter could not have been put there at that time ; for, even in
England, two years is sufficient for the mass to have been changed.) Wliat prac-
tical gardener would think of planting his vines in such materials? Compare this
mass of putrid matter with the soil, as recommended by Mr. Roberts 5 how very
imlike they are !

" Throughout the whole of the border, he found not one single fibre, and the large
roots were cankered, and some of them eaten through." He does not state, by
what the roots were eaten ; whether by worms, produced in this putrefaction, or by the
canker. This is just the condition the roots might be supposed to be in, that is, dead.
It is impossible to cause a root of the vine to live in such matter, during decomposi-
tion. Thus far, tliere is reason in what E. F. G. says, as to the condition of the
border, and the state of the roots of the vines growing therein- But, w hen he states,
"that the foliage was very large, but sickly, the wood very long-jointed and
watery," we cannot agree with him ; it cannot be ; E. F. G. must have overlooked
some important fact ; the roots of the vine could not, without spongioles and root-
lets innumerable, produce this long-jointed wood, with large leaves. In forcing,
"the vines broke slowly, but strong, and showed scarcely any frait." Here, also,
is a strange statement 5 the vines, to do this, must liave received abundant nourish-

THE CULTURE OF THE GRAPE. 227

" With reference to manuring, a friend has lately communi-
cated to us the following interesting memorandum : —

" When I visited the vineyards of Frontignan, I was much
struck with the exceeding tenderness and crispness (if I may
use the term,) of the grapes there grown, as compared with
the Muscats of our forcing-houses ; and, when I tasted the
Nice grape of Raby Castle, of which you were so good as to
send me a sample, the idea occurred to me, that the hardness
of the pulp might be owing to excessive manuring and forcing
of the vine ; and I thought of writing to you, to inquire if you
were aware of any facts, in the history of vegetation, that
would warrant such conclusion. I may mention, too, that
this latter grape, though magnificent to the eye, had, to my
taste, a flavor difierent from the ordinary Nice kind, some-
thing like what the French call gout de ferroir in wine. That
this peculiarity may originate from the foul manure that had
been given to the vine, I think highly probable ; and the
following instance will show how easily the flavor of the fruit
may be affected by substances less offensive than carrion. M.
De Chassirou has observed, that the wines of the Isles of Ole-
ron and Re, are of bad quality, and retain the odor peculiar
to the sea-weeds with which the vineyards there are manured.
In all wine countries, wiiere we may suppose the culture of
the vine to be best understood, the opinion universally pre-
vails, that fresh manure ought not to be used, or, if it be so,
that it should be applied in the autumn, after the vintage, so
as to be, in a great measure, decomposed, and incorporated
with the soil before the ascent of the sap, in the spring. This

mentj and such a condition of the roots, as before-mentioned by him, could not
have furnished it. E. F. G. did not go deep enough into the border; if he had, (and
the vines were as he staled,) he then would have found, below all this mass of putrid
matter, the roots and rootlets which furnished the sap that produced these long
shoots and large leaves ; and these roots being so deep in the soil, is the cause why
the vines did not die from the effects of the manure, and is the reason they did not
fruit, the wood not ripening- sufficiently. A small part of this putrid matter, if it had
been changed, as it should have been, in the compost heap, and then applied as a
top-dressing, would have enticed the roots to the surface, and have been beneficial,
instead of destroying them, as it did.

228 THE CULTURE OF THE GRAPE.

practice is occasionally followed in the Rheni-gau, where a
strong prepossession exists in favor of manuring the vine-
yards,* and where small quantities of litter are spread around
the roots of the vines ; but the best authors concur in recom-
mending, that all the manure employed, should be first duly
fermented, at whatever time it may be used." — Grardeners'
Chronicle, 1848, p. 19.

" The custom of introducing carcasses into vine borders,
for the purpose of obtaining monster bunches of flavorless
grapes, has prevailed for a considerable length of time in the
neighborhood of Leeds and Wakefield ; but the vines have
always, in a few years, become feeble and unproductive, in
consequence of the dense mass of putrefied matter being un-
suitable to the growth of fibrous roots. G." — Crardeners'
Chronicle, 1848, p. 3T.

By James Roberts, Raby Castle. (As the remarks are
long, and much of it not having any practical bearing upon
the question, I shall only extract such facts as are different
from those already stated.) " In page 851, it is stated,
that the grapes I exhibited, on September 7th, 1841, have
been superseded by Mr. Hutchinson, gardener at Castle Mal-
gwyn. It certainly appears that the Hamburghs sent were
heavier, and, I have no doubt, others have shown heavier
bunches than mine, which, perhaps, were not the heaviest in
the Eshton range ; but, admitting they were, do the grapes
alluded to, supersede them as a collection ? This collection,
which was exhibited in London, on the 7th September, on the
9th,"was exhibited at York, and took five first prizes. Surely
then the grapes must have been good indeed, which, after re-
ceiving, I believe, the highest medal ever awarded for grapes,
at the society's rooms in London, travelled, by coach and rail,
between four hundred and five hundred miles, were packed

* It is here admitted, that, in some wine countries, manuring is allowed, notwith-
standing tlie assertion, a few ^lines above, to the contrary. (See manuring vine-
_yards.)

THE CULTURE OP THE GRAPE. 229

and repacked twice, and then competed, successfully, amongst
the best fruit-growers of any county in England.

" Between September 7th, 1841 and October 17th, 1843,
I was awarded, by the Horticultural Society of London, eight
medals, six for grapes exclusively, and two for exhibitions, in
which grapes formed the principal fruit. It appears Mr.
Cherry agrees with my practice of culture, with the exception
of carrion ; but, if he has not remade the borders at Eshton,
which I am persuaded he has not, are not the vines still en-
joying the remains of what I cautiously offered ?" Here fol-
low some particularly correct remarks relative to the border,
as described by E. F. G., page 225. As I have made my
own statement concerning the materials used in this border,
and tlie effect, as described, iipon the vines, and, as hi the
main we agree, it is unnecessary to quote them here. " In
making a tour, in the autumn of 1844, I called at a noble-
man's demesne. After an introduction to the gardener, we
entered a large vineyard, in which was a splendid crop of
Muscat of Alexandria grapes ; good bunches, with finely
swelled berries, and beautifully colored. I expressed my de-
light at the sight, and he stated the means employed to l)ring
about so desirable a result. The vine was worn out, and bore
little ; and, he added, ' being possessed of your Treatise, I
top-dressed, as recommended, and the result is what you see ;
they have been the admiration of all who have seen them.' "
— G-ardeners' Glcronicle, 1848.

" We should not treat Mr. Roberts's letter on vines, in our
last Chronicle, with the consideration to which the indisputa-
ble skill of the writer is entitled, if we passed it over without
remark. We are also called upon to notice it by some of the
reasoning introduced into it.

" Mr. Roberts first questions whether his carrion-fed vines
have been excelled by others treated to a less offensive diet.
That his grapes were excellent, we have repeated over and
over again ; they did the greatest credit to his skill, as his
work on the vine does to his intelligence and knowledi^e of

230 THE CULTURE OF THE GRAPE.

his profession. But, until he can show that a bunch of Ham-
burgh, weighing five pounds, is not superior to one weighing
two pounds, five ounces, or a bunch of Muscats, of two
pounds, nine ounces, to one of the same kind weighing two
pounds, three ounces, — and such are the difierences between
Mr. Hutchison's Castle Malgwjn grapes and those of Eshton
Hall, — we must retain our opinion, that grapes are not im-
proved by being fed on carrion. It is said that Mr. Hutchi-
son's vines were seven years old, and those of Mr. Roberts
but two ; hut we learn, by the present gardener at Eshton,
that the vines there, now that they have become seven or eight
years old, only bear bunches averaging one pound. So that
the carrion fed-vines are not improved by age ; and their
present state is, to our minds, any thing rather than ' con-
clusive as to the advantages to be derived from using that
substance.'

" Mr. Roberts states that some very fine grapes, seen by
him in Cheshire, had acquired their condition by being top-
dressed in the manner recommended by him. We find that
manner explained in his Treatise, to be 'a light top-dressing
of ground bones, loamy soil, rotten manure, and decayed
carrion, covering the whole with an inch or two of half-rot-
ten stable manure to prevent evaporation,' — a good appli-
ance, no doubt. But we are at a loss to know what this
has really to do with the question at issue. The use of a
little horse-flesh, in a state of decay, is surely not the same
thing as filling a border with lumps of putrid flesh. ' Adding
one good-sized horse or cow carcass to every ten or twelve
yards,' (Treatise), and we certainly should not be inclined to
apply to the recommendation Mr. Roberts's term, cautious.
We own that to us the advice seems rather the reverse.
But we half suspect that, after all the controversy, our differ-
ence in opinion from our very clever correspondent turns,
like many other differences, upon the meaning of a word.
What is really meant by carrion ? We understand it to be
puti'id flesh in the early stage of decomposition, emitting

THE CULTURE OP THE GRAPE. 231

putrid effluvia not less dangerous to man and plants than it is
offensive and disgusting. These early products of animal de-
cay, be they what they may, are g'ven off in such abundance
for a certain time, varying with temperature and other cir-
cumstances, that they cannot be too cautiously guarded
against ; and therefore carrion, in the sense in which we
understand the word, is wholly unfit for gardening purposes.
But, by degrees, the horrible emanations from putrid flesh
are decomposed, or absorbed by the surrounding soil, or are
lost in the open air, and then their dangerous quality disap-
pears. In fact, decayed carrion, that is to say, carrion which
has lost its offensiveness, is not carrion at all ; it consists of
little more than bones, saline matter, and the black earth
which is called humus, — a very valuable substance, partly on
account of its own action, and partly on account of the gase-
ous matters which it detains among its pores, and parts with
gradually and beneficially. It is old crumbling manure. It
is not to this that we, or any one, would object. Quite the
contrary ; and we readily admit that, after a time, the dead
horses in the vine borders at Eshton, ceasing to be danger-
ous, will become a potent and harmless manure. But the
mischief is done before that time ; the first stage in the
growth of the vines has been injurious, and we doubt whether
any amount of care will quite repair the damage. At all
events, admitting that it may be repaired, we are still forced
to arrive at the conclusion that the use of so offensive a
material as carrion does no good, and therefore ought to be
abandoned." — G-ardeners' Chro7iicle, 1848, p. 83.

By J. W. Roberts, Crardener, Wakefield, YorhsMre. —
" Three years ago, I gardened not two miles from Wakefield,
where I had two vineries, which had produced little for years.
The vines in them were nearly sixty years old. By permis-
sion of my employer, I remade the borders. In the first
place, I took the vines carefully up, and the border being in
a very bad state, I drained it well, refilling it with compost,
consisting of a portion of carrion, leaf mould, turf from a

232 THE CULTURE OF THE GRAPE.

pasture, and stable manure, and the result is, that, last year,
these same vines produced a capital crop of well-flavored
finely colored fruit, and made excellent wood. Surely, this
speaks volumes in favor of carrion. Is not E. F. G. mis-
taken, when he says that the vines in the neighborhood of
Leeds and Wakefield are falling ofi"? I have lived for nearly
twenty years in the neighborhood of Wakefield, and all who
have used carrion here, speak in high terms of its favorable
effects on their vines. The use of carrion was first suggested
to me by reading Mr. Roberts's ' Treatise on the Vine,' than
which I know of no more valuable work on the subject, and
for which I feel much indebted to its author." — G-ardeners'
CJironide, 1848, p. 102.

A. Henderson is opposed to Mr. Roberts's plan, and
quotes Abbe Rozier Chaptal, M. Bosc, and other continental
authors, who, it is well known, are opposed to all crude
manures for the vine, as proper authorities to be relied upon
as evidence of the bad effects of them. The article is very
long, but it contains nothing new. It can be found in the
G-ardeners' Chronicle, for 1818, p. 115.

Remarks on statements made in the discussion. — The first
assertion by INIr. Elliott, in the communication which com-
menced the controversy, is, that he found the young shoots
on the vines, newly planted, all dead for eight or ten inches.
And he denies that the explanation given him of the cause, —
the burning by the sheet glass, — can be the correct one, and
attributes it to putrefaction in the border, baneful stimulants
to the tender roots have arisen, and the effect of such stimu-
lants, according to this writer, has been tokill the ends of the
shoots. Had his supposition been correct, that the cause was
putrid matter from the flesh of animals coming into contact
mth the roots of the vine, I have no hesitation in asserting,
from what experience I have had in such matters, the result
would have been death to the vine, — the roots dying first, the
tops, last. I have never known a vine affected in this manner,
when there was a possibility that the rich soil could have

THE CULTURE OF THE GRAPE. " 233

been the cause ; neither do I think that, out of six hun-
dred vines "which I have planted under glass, this singular
disease ever seriously affected one vine. I have had a few
injured at the end of the cane, hut it has always occurred on
some extremely hot and bright day, where the very place on
the skin of the shoot, Avhich had been burned by a defect in
the glass, could be seen. A new shoot from the terminal
eye has invariably pushed and grown rapidly, showing that
the cause was external, and not with the roots or sap. In
the bright sunshine, I do not see any good reason Avhy the
glass might not burn the shoots in England as well as in the
United States ; that it does burn here, there is no doubt ;
and Mr. Hovey, in speaking of the exposure for the grapery,
alludes to the necessity of having some protection from the
scorching effects of the sun in summer, and mentions the
whiting the glass for this purpose. It is not uncommon to
see the young laterals, and even the main stalk of the bunch
of fi'uit I have sometimes found burned, on the side next the
glass, and so injured that I have deemed it best to cut it
away. That the gas, escaping from fermenting manure and
leaves, will destroy the fohage, I have stated in my remarks
on Mr. Roberts's plan.

The editor of the Chronicle states, that it is the " gaseous
results of decomposition, whose odors render vine borders,
constructed on Mr. Roberts's plan, so intolerably disgusting."
(Article extracted as from the Chronicle, 1847, page 851.)

This state of the border, when prepared either by Mr.
Roberts's plan, or my own, never can exist in fact. I never
have discovered the least odor from any border after it was
finished. All manures in their crude state are offensive,
and, in collecting them for the border, or the compost heap,
the person so employed must be subject to the gases, be
they more or less disagreeable. I contend that animal mat-
ter, when fresh, is less so than any other manure. There is
an erroneous opinion formed of the condition of the border,
founded upon the improper use of the word carrion (before
30

234 THE CULTURE OF THE GRAPE.

noticed) by Mr. Roberts, when lie does not in reality use
carrion or recommend its use vuitil changed.

Dr. Lindley refers to an oak tree, which had been sub-
jected to improper treatment, by the digging into the soil,
around and above its roots, of an undue quantity of powerful
manure from a cess-pool, with the result, to the tree, (almost
death,) which any skilful gardener would have expected.
This gentleman certainly cannot intend to compare this inju-
dicious management with the compost formed from carrion
and soil, and the mannei' of applying it, as recommended by
Mr. Roberts. For, he immediately adds, " it is only when
diluted that such manures acquire tlie liigh value which be-
longs to them, — a just remark, not only in relation to the
manure above named, but to all the substances usually classed
under this head, such as the offal of all animals and birds,
the decayed matter from flesh or fish, whether of the soft
material which dissolves, or of the bony substances which are
a long time in crumbling away, guano, poudrette, &c.

Dr. Lindley refers to the plants in a greenhouse, that were
almost destroyed by the gases arising from the putrefying
body of a hedgehog, and thinks that this is proof that the
vines were injured at the ends of their shoots by the gas
from the carrion. It may have been caused by the confined
air inside of this house, which prevented the escape of this
gas. I must confess, that I think there may have been some
other cause, that affected the plants, and produced the dis-
ease. In the newly settled parts of our country, it is cus-
tomary to leave the dead bodies of animals unburied. I
have never noticed any effect produced upon the foliage of
tree or herb from the odor or gas arising therefrom. In the
valley of the Connecticut, where reside some of our best
agriculturists, they manure the land with fresh white fish,
that are caught in great quantities, (I believe in the spring
season of the year.) They spread them broadcast over the
fields, and any one who has rode through this district, about
this time of apphcation, can most assuredly say that the cus-

THE CULTURE OF THE GRAPE. 235

torn " is not inviting," and can bear ample testimony that
the air is charged with gas from putrefying matter, yet we
hear of no bad effect from this ; and, if a single hedgehog in
a greenhouse would kill plants, it would appear probable that
thousands, and tens of thousands, of these white fish, spread
over the surface of the land, would affect the foliage in the
fields, wherein they were undergoing this change.

Dr. Lindley then says, " The vine-dressers of France
object to 7nanure altogether.''^ I cannot pass this remark by,
without a direct denial of the assertion. The gentleman
himself does it effectually in the quotation he brings forward
from Chaptal, and the continuation of the subject of manures
by this French author, given under the head of manures for
vineyards, will still farther explain the customs of the French.
My own belief is, that the French manure their vineyards :
that there are exceptions to this, it may be. Chaptal, and
other authors, are opposed to the custom, I admit ; but other
persons, who write what they have seen and know, state that
they are used. Chaptal wishes to discourage the use of it,
from a belief that it injures the juice of the grape ; that it
increases the size of the berry, he admits, and that is what
all are endeavoring to obtain, when cultivating for the table,
and the plan of cultivation which will produce this, without
injury to the amount of the crop, flavor, or color, of the
fruit, is the best.

Dr. Lindley is of the opinion, that the grapes shown by
Mr. Gower have surpassed those grown by Mr. Roberts.
From the printed account of them, I should have preferred
to have been the one who produced the six kinds named, as
having been shown by the latter. Three of these varieties
usually setting poorly, all of which were sufficiently large,
and the White Nice, (a kind that makes a large bunch, but
a hght weighing fruit,) remarkably so ; they Avere all repre-
sented as having been beautiful. Mr. Gower's, though his
Hamburgh bunches were large, were rather deficient in
color, — a want that, in my estimation, would make them

236 THE CULTURE OF THE GRAPE.

unworthy to compete with the first-named. To have a cor-
rect idea of this matter, there should be some standard of
f|uahty to refer to. I do not remember ever to have met
with any such. My opinion of the characteristics requisite
to form a fine bunch of grapes, is, that the bunch be of me-
dium bigness, with the berries large, of an equal size, well
colored, and covered with a fine bloom. Very large bunches
are not always so equally well flavored as lesser ones, and
those weighing from eight ounces to one pound each, are
almost always the best. When exhibited at horticultural
shows, however, large size, if, at the same time, these be well
colored, Avill invariably be considered the best.

The border that produced the grapes, which Dr. Lindley
considers superior to those raised by Mr. Roberts, is a very
fine one, and not very unlike the compost recommended by
me, to be used in a situation where it is necessary to remove all
the original soil ; but, in this border, they use liquid manure ;
and this is universally the case, when the border is composed
of turf, without a large addition of bones or other manures.
This application of an offensive liquid upon the surface of the
soil, is, in my estimation, more disagreeable than in burying
it ; and when the rich border is properly made, ramwater is
the only application requisite for the roots, on the outside of
the house. On the other hand, the border composed of loam
and rotten sods, although excellent, requires this application
of liquid manure, to cause the grapes to swell off large and
full.

This discussion of the subject of manures is well worthy
the attention of cultivators. Instead of supporting Mr.
Hovey's assertion, that experienced cultivators held the
same opinions as he did, respecting the " quackery, so often
recommended," as the use of oyster shells, or boiled bones,
dead cattle, etc., I am rather inclined to believe, that \kQ ju-
dicious use of them is advocated ; certainly, it is admitted,
that they are promoters of vegetation. Chaptal even allows,
that the effect of manure is to increase the growth of wood

THE CULTURE OF THE GRAPE. 237

and fruit ; but, he adds, the effects are deceptive ; for, after
a time, the manure Avill cease to act, and the vine will languish.
But is not this failure caused bj neglecting to renew the ma-
nure ? Plant a vine in a new soil, a good loam for instance,
it will grow well, and bear fruit for some years, but soon (as
Chaptal says of the manured vine,) it will cease to bear fruit,
or only in a diminished degree. Renew this soil by adding
to it more loam or manure, either as a solid or liquid, and it
will regain its former vigor. The soil must be strengthened
by yearly application of suitable matter. That harm is done
by improper manuring, I have no doubt. If vines, when
young, are too highly manured, and this stimulant is not con-
stantly kept up, they will fail to do well ; and this is what I
should most fear from Mr. Roberts's system ; not from the
bodies of animals deposited in the border, but from the ma-
nure placed on the surface, to produce heat.

Dr. Lindley, if I understand his language, does not dis-
courage the use of the articles named by Mr. Hovey, with
"the exception of carrion, and this only, as such, and not to
the use of it, as I have recommended, in the formation of the
border. In the last article written by him, on the subject, he
says, " we readily admit, that, after a time, the dead horses,
in the vine borders, at Eshton, ceasing to be dangerous, will
become a potent and harmless manure." By the authorities
quoted, and the approval of other systems of border compost,
which contain manures in large quantities in them, I appre-
hend that Dr. Lindley, and other experienced cultivators, in
Europe, do not differ widely from me, in the opinion I have
formed, and in the practice which I have carried out and rec-
ommended to the public.

It must be apparent to a thoughtful reader, that, when I
propose a substitute, to take the place of a soil so unsuitable,
as to require removal from the place where the border is to
be situated, that the compost named for the purpose, must
be, in my opinion, in every respect, suited for the welfare of
the vines. Mr. Hovey, in his sweeping remarks, relative to

238 THE CULTURE OF THE GRAPE.

rich borders, refers to mjself, as recommending the use of
" the carcasses of animals, to such an extent as to cover the
bottom of the border, if they could be obtained." His state-
ment is correct ; but my views would have been better un-
derstood, had some allusion have been made to the substitute.
My reasons for recommending the carcasses of animals, are
several, — such as the durability of their bones, the exciting na-
ture and strength of the manure formed from the decomposed
flesh, etc., and their cheapness. In the fall of the year, near
large cities, it is frequently easy to procure the bodies of
horses, either dead or living, for a mere trifle, — often they
can be had free of cost, brought to your place, and then
killed, and the thanks of the owners to you in addition, for
providing a place of deposit, near at hand, for them, which,
otherwise, might occasion them some expense in their removal
to a distance, or of burj^ing them. All bodies of animals, killed
accidentally, or by disease, are of no value in this country,
but as manure, and when such can be had, there is so much
saved. On the contrary, the land that has been skimmed of
its turf, and three or four inches of its best soil, (in this part
of our country at least,) is almost ruined. It is true, you
may rob your own land, but, should your garden be in the
city, (as mine is situated,) you would search many an hour,
before the proper pasture soil could be obtained. Knowing
these difficulties in providing suitable soil from a pasture, I,
in the first place, gave the directions for the compost, with
the animal carcasses ; and then, in giving the substitute, pre-
sumed that it would be understood, that I did not consider
that is was imperatively necessary, that these materials, flesh
and all, should be incorporated into the border. That it is
best to do so, I firml}^ believe.

My first border was made in 1834, on a flooring of stones ;
it was very rich : much slaughter-house manure, with many
bones, were incorporated with the soil ; cow manure, and
some lime, also, was added nearer the surface. This house
has always had artificial heat applied to it ; and, for the last

THE CULTURE OF THE GRAPE. 239

ten years, has been forced in December, and has never failed
to produce a crop of fruit. This season of 1848, the
fruit was as fine as it ever has been ; the bunches, many of
them, weighing one and two pounds each ; the berries were
large, and well colored. The second border was made a few
years after the first ; the manures used, were similar to the
above ; but, instead of stones, the bottom of the border was
paved with bones, and well covered with them ; the vines
have always done well, and ripened good crops of fine fruit.
The third border was paved, at the bottom, with stones, as
whole bones could not be obtained. The manures, in this bor-
der, were entirely from the barn-yard, from horses and oxen ;
it was very coarse, having much litter and old (Indian) corn-
stalks in it ; the soil was the garden loam, which had been
freely manured with barn-yard material ; the proportion of
manure added, was one half, certainly, and perhaps, rather
more. In this border, the vines have made the most rapid
growth of any that I have planted : but the fruit produced
therein, although very fair, and well colored, is not large,
the berries measuring two and a half to three and a half
inches round, for Hamburghs ; while, in the houses, where
bones and slaughter-house manures, or the carcasses of ani-
mals are added to the compost, the harries measure from
three to four inches in circumference.

By far the largest part of my borders were made, since
the above, in 1843. Slaughter-house manures, bones, the
carcasses of animals, old mortar and bricks, oyster-shells,
horse and cow manure, old leather and loam, were added in
considerable quantities. I have not discovered any reason
for wishing to change the compost. At the end of the house,
in a space used for the furnace, no manure was added on the
outside, as the street of the city was here, the soil was a
good yellow loam, and, on the street, covered with gravel, to
notice the difference in the fruiting and growing of the vines,
when situated in this unprepared soil, as compared with the
compost above, I planted four vines, so situated that three of

240 THE CULTURE OF THE GRAPE.

them would send their roots mto the street m search of food.
The difference has been surprising. The vines planted in
the border have ripened three good crops of fruit ; those in
the natural soil have not ripened a bunch, and, until this
year, have not even set a berrj. One vine, a Hamburgh,
has, at present, a very small bunch upon it. The vines have
been pruned and well cared for, and I have no reason to
suppose that thej will not eventually yield a crop of fair
fruit ; that they will be able to bear comparison with the
other grapes, in the same house, I do not expect.

In 1844, having occasion to make more border, and ha^dng
a large quantity of stable manure and old leaves, which had
been used for covering the roots of the vines in winter, I
thought this, if added to the soil in large quantities, which
was also a good loam, with some small quantity of cow ma-
nure and bones, would insure me a sufficiently good compost.
But it was a mistake ; the vines grew slowly, and not more
than half of them fruited the last season. This spring, I
have enlarged the border very much, and added strong ma-
nure, with many whole bones and twenty bushels of ground
ones, with one hundred bushels of charcoal screenings, and
as much more old mortar and brickbats, with some considera-
ble wood-ashes mixed with them. The vines are now growing
very well, and many, but not all of them, have good crops of
fruit upon them. The fruit in this house was small and well
colored. In the autumn, watering with liquid manure was
resorted to with good effect, yet the difference was very
much in favor of the border with the carcasses. More trials
with like results, might be added ; however, if these have
been properly stated, — and I am certain that my object has
been to obtain facts, not to estabhsh theories, — and that these
trials have resulted, as above expressed, then there can be
no necessity for further testimony of mine, as it all tends the
same way, and the mere repetition of the trials would be
useless. The question now is, whether the experiments have
been fairly made. I think they have ; that climate and other

THE CULTURE OF THE GRAPE. 241

circumstances of soil and situation will vary, in some degree,
the results of similar trials in other localities is very probable.

The effect of different manures in promoting the grotvth of
the roots of the vine. — This summer, I placed small glass bottles,
filled with rainwater, under the stems of grape vines, that had
roots about one and a half inches long on them ; they reached
the water, touching it sufficiently to encourage the growth in
the root ; the bottles were then secured in this position. In
seven days, the roots had pushed strongly into the water. I
then added different manures, as liquids, to the water, in a
very diluted state ; the object being to have the roots of the
vine open to view, that the effect of the different manures
in producing rootlets or spongioles could be observed.

No. 1, had a grain of guano, in the powder, added ; the
effect of this was, that, in forty-eight hours, the rootlets
began to put out from the sides of the root, and to consume
the liquid. I then took a small teaspoonful of the guano
and mixed it with half a gill of water, and, as the Uquid was
consumed by the roots in the bottle, it was filled up with
this. After a few applications of the guano, the rootlets,
which at first put forth and grew freely, ceased to grow, or
to consume the liquid ; they soon died, and, on removing the
bottle, I found them in a putrid state. This experiment,
though unsuccessful, was satisfactory, as it confirmed the
opinion I had formed of this manure, that, when applied
in a highly diluted form, it is valuable, and that one cannot
well be too cautious in using it.

The second experiment was simple rainwater ; the root in
this grew very slowly, and in five or six weeks made only
three or four inches, with four rootlets, about one inch long,
each ; they continued to grow until removed.

No. 3, was manured with the liquid from a teaspoonful of
ashes from the wood of the grape, soaked in half a gill of
rainwater ; the effect was sudden and great ; and the roots
formed so fast, that, in three weeks, there were thousands of
feeders in the bottle, and, in bright days, it had to be filled
oi

242 THE CULTURE OF THE (JRAPE.

morning and evening ; it very soon used up the first quan-
tity, and had another supply furnished ; tliis I cut ofi" and
planted out ; it is now a growing plant in the border.

No. 4, was manured Avitli the extract from one pound of
cow manure, which had been under cover four years, and
never exposed to the weather ; it was as free from any offen-
sive smell as the purest spring-water, and was prepared by
steeping several days, before using, and was then strained
into a bottle. The effect of this was like the above, — from
the ashes, — I could not perceive any difference. This is also
a plant now growing in the border.

No. 5, was the extract of meadow muck, which had been
under cover several years ; one pound of the soil, to which
was added a very little pot-ash, was steeped in water several
days, and strained off into a bottle, and applied as the roots
consumed the liquid. This afforded a suitable food, and the
spongioles continued to grow and increase rapidly for three
weeks, when they received a check, and ceased growing, and
were changing color ; the bottle was removed, and the roots
placed carefully into one filled with simple rainwater again ;
this saved them, and they again began growing. The liquid,
which had before proved too powerful, was now supplied
them ; as they consumed the water in the bottle, they grew
as rapidly as before the check, and formed a fine, strong-
rooted vine, which is now in the border.

No. 6, was manured with the Hquid drainings from the
hog-pen ; although very much diluted, the first application
destroyed the young roots. In renewing the trial, the liquid
which had caused this, was used as the same manure, still
further diluted, and the effect was good ; the bottle was filled
with roots.

No. 7, was manured with the extract of the leaves and
young shoots, trimmings of the grape vine ; these were
steeped a few days, and kept warm ; when applied to the
water in the bottles, it was quite acid. This destroyed fife
wQvj soon, the acid being too powerful. On repeating the

THE CULTURE OF THE GRAPE. 243

experiment, and after applying the same liquid, when the
acidity had passed away, the roots made with vigor and rap-
idity ; this formed a plant, now flourishing in the soil.

No. 8, was another trial with guano, in a more diluted
form ; it did not induce the forming of roots, as did some of
the others. The reason of this, undoubtedly, was the power-
ful nature of this substance, which, in the exposed circum-
stances of the roots, was, in all the trials, too strong.

The cow manure and ashes had the most beneficial effect ;
that is, they caused the bottles to be filled, in the least time,
with roots and rootlets innumerable : although the strength of
the liquid was constantly increasing, there did not appear to
be any injurious effect therefrom.

CONCLUSION.

The grape vine, in Italy, and in Spain, and the islands of
the Mediterranean, as also in its native position, is found to
be a plant attaining great age and size ; notwithstanding this,
the cultivators of France have so changed its characteristics,
that, in some districts there, by their skill, you may find it
brought almost to the condition of an annual ; two or three
years being the usual time at which they are renewed by lay-
ering, and being so close, that it is with difficulty you can
pass among them.

\ With regard to soil, they present as striking a contrast ;
they are successfully cultivated in vineyards, where there ap-
pears scarcely soil sufficient to retain moisture enough to keep
life in the plant ; vineyards, enjoying equally good reputations,
are situated where the soil is a rich loam. -^

Climate and exposition, as well as soil and manure, have
a great bearing on this cultivation. What these effects are,
I trust, has been (in the language of others, and by notes of
my own,) made sufficiently intelligible to be made of practi-

244 THE CULTURE OF THE GRAPE.

cable utility. If this has been accomplished, my object in
preparing this Treatise has been attained. That the cultiva-
tion of the grape, in these United States, is to be vastly
increased, there can be no question. How far European the-
ories and modes of cultivation may be suitable here, is yet to
be proved. That the grape is susceptible of an almost endless
diversity of the modes of cultivation, has been fully estab-
lished.

APPENDIX.

Diana Chape. — A bunch of this fruit has been sent me,
by a gentleman of Lynn, which was raised in his garden this
summer ; it was tasted by competent judges, who consider
it very good ; some preferring the Isabella on account of the
strong foxy flavor of that variety. As this ripened perfectly,
the present year, when the Isabella and Catawba similarly sit-
uated did not, it is a strong recommendation in its favor.

When the grape is grown on a small scale, and the rose-
bugs destroy the blossom, covering the bunch with a gauze
bag will be found effectual in staying their ravages.

SALEM, Nov. 22. 1848.

INDEX.

PAGE.

Appendix, ......... 244

Bones, good efiect of, ....... 208

Border, compost for, (See soils for grape-house borders,) . . . 33, 34

covering for, . . . 47, 49, 52, 61, 63, 69, 71, 105, 108, 211

drain for, . . . . . . . .32, 53

heating of, . . . . . . . 56, 61, 68, 72

preparation of, .... . 31, 39, 40, 49, 53

renovation of, ...... . 48, 84

the growth of vines, and general effect of differently made borders, 238, 241

the forcing-house,

Conclusion, ......

Difficulties of forcing in winter in New England, .
Diseases of the grape vine : — effect of over-cropping,
effect of sudden changes,
mildew and blight,
rot,
nist,
shrivel
Drahis for border, how made,

substitute for, .
Forcing the vine,

difficulties of,
remarks on,
rules for managing
Furnace, how constructed, .

view of.
Glass, burning of the vine, .
Glass-houses, cost of,

house for forcing, and
how constructed,
of what form,
view of lean-to house,
view of span-house, (frontispiece.)
Grapes, description of American varieties, .
description of foreign varieties,
difference between showing fruit and setting fruit,
new kinds, how to raise,
thinning of berries, ....

varieties for the cold grapery.

243

4, 107

95

5

91

181, 183, 184

91

74 to 84, 95

32

68

49, 38, 61, 87, 89, 93, 104

21,

the hot-house, difference in them,

4, 107
103
105 to 112
26
30
213
23, 24, 25
103
16
15
|22

133 to 137

117 to 129

118

129

94

116

varieties for cultivation in the open air,
varieties for cultivation at the south,
varieties for forcing-house, .

32

137, 139, 169, 171, 174, 179, 184
179
116

246

INDEX.

PAGE.
115

114
13
10

86
105, 171

92

87 to 99

137

113

111

C5, 67

49, 58, 61, 87, 89, 93, 104 to 112

93, 93, 99, 105, 139, 204, 221, 224

172, 176, 186

Grapes, varieties for general planting,

varieties for the retarding-house.
Grape-house, how situated, .
Grape vine, age of, .

age of, for planting,
bleeding of, .

composition wash for killing insects,
cultivation in the grapery for five years
cultivation in the open air,
cultivation in the retarding-house,
cultivation of, in pots, .
early fruiting of,
forcing of, . . .

fruit, proper quantity to ripen, .
grafting of, .

history of, . . .

how cultivated in the greenhouse,
how protected in the grapery in winter
how raised,

how to plant in grapery, (See planting.)
how to plant in the vineyard,
how to protect from the frost in the open air,
how trained in grapery, (See training.)
how trained in the vineyard,
limit to its successful cultivation,
pruning of, (See pruning.)
pruning, representation of,
rapid growth of,
remarkable for age or size, etc.,
vineyard cultivation of, in U. S.,
viuej'ard cultivation, European systems
vineyards, manuring of,
watering of.
Guano, how to be used.

Heating apparatus, advantages of a furnace when not intending to
furnace, .
hot-water pipe, .
Polmaise system,
Insects, how to destroy,

injurious, ....
Introduction to first edition, .
to second edition.
Leaves, never to be thinned.
Liquid manures, (See manures.)
Manures, do they affect the flavor of the fruit,

for the vine, 36, 37, 40, 42, 43, 44, 46

good or ill effect of,

liquid,

remarks on the use of,

slaughter-house, what it is.

7

92

89, 92, 108

55, 68, 188

157, 172, 175

138

89

159, 170, 177, 184, 187

9, 11, 156

140, 189 to 200

66

99 to 102

141 to 188

142 to 166
. 37, 163

58, 87, 93, 94, 108

112, 208

force, . 103

26

28, 107

29

92, 97, 132

97, 111, 132, 173

4

1

95, 97

92,

209

i, 54, 145, 147 to 154, 160, 162

163, 165, 171

. 217, 241

38, 40, 43, 152, 153, 154, 241

201 to 244

46

INDEX.

247

Mildew, remedy for, ....
training to prevent, .
what it is, .
Planting, .....
at what age of the vine,
at what time,
Pruning, . 57, 64, 91, 97, 98, 99, 107, 113, 139, 166, 184

different systems of pruning and training explained

representation of, .

Rain, quantity of, ....

Retarding-house, how to manage, .
list of vines for.

Shanking and shrivel,

Shells, the object in using of,

Soil, effect of dry or wet upon the vine,
requisite for the vine,

Soils for grape-house borders, A. Forsyth, .
Abercrombie,
C. M. Hovey,
Charles Mcintosh,
Clement Hoare,
De la Quintiney,
Gardeners' Chronicle,
James Roberts,
Jasper Wallace,
John Rogers,
Mr. Hutchinson,
Mr. Loudon,
S. A. M.,
Speechly's,

Soils for vineyards, .

Temperature of the forcing-house,
of the grapery,
of the greenhouse.

Training, representation of, .
the vine.

Trellis for the vine, how made,

Vineyards, e.xposition for,

Watering the vine, .

Weather, difference of.

166

88, 140

144 to

162.

170,

88, 140,
177, 184,

58

PAGE.

90, 94, 138

199

91

56, 85 166

86

. 85, 166

187, 190 to 200

190 to 200

189, 190 to 200

67, 68

113

114

74 to 84, 95, 106
68, 218
169
33, 34, 206
39
152
204
41
41
42
43, 45, 48
54
39
41
220
40
39
35

164, 170, 187, 200

105 to 112

96

92

189, 191 to 200

187, 190 to 200

167, 178, 184

. 142, 187

87, 93, 94, 108

67

^.':t