SEOKErARY'S POKTFOLIO. 325 



of exhibits of this grape iit our fairs, and from the superior quality of the 

 fruit exhibited, that the lona is receiving more attention in this State. 



E. BliADFIELD. 



Ada, Deccmher, 1879. 



DISTAXCES FOR GRAPES. 



The strong-growing American grapevine must have ample space to grow. 

 Tiiey may be restricted for a few years and bear moderate crops, but when 

 they are older they should have a full chance to throw out their long arms. 

 The late Wm. A. Underbill of Croton Point, N. Y., showed us a part of his 

 twenty-year Isabella vineyard where he allowed the vines to extend over a 

 roadway, giving them some sixteen feet more room. The improvement in the 

 crop was striking. Mr. A. Hood of Ontario planted Concords six feet apart 

 each way. They bore little fruit. The spring of the seventh year, he took out 

 every alternate vine, and then had a fine crop. He tried a similar experiment 

 on a large Catawba vineyard planted eight feet apart; the result was a greatly 

 increased quantity of grapes. He also stated that Concord vines covering 2-4 

 to 48 feet trellis, carried by actual measurement more grapes than any adjoin- 

 ing vines 12 feet apart and occupying the same extent of trellis. An experi- 

 enced grape-grower has just stated to us that he had planted his vines 12 feet 

 apart, and had grafted every alternate vine with another sort. The grafts 

 failed to grow, and the old vines, being thus thinned to one-half in number, 

 gave a much better crop than the whole did before. AYe might cite many 

 other cases — all showing the importance of giving ample space to strong 

 growers. And one other precaution should always be observed — never to 

 allow the vines to overbear; thin out the numerous bunches. We do not now 

 hear vineyardists, as formerly, boast of the many tons of grapes they have 

 raised to an acre, as they have learned that the fruit is better, and the vines 

 less exhausted, when the thinning has been properly done. 



JoHx J. Thomas. 



HOW GRAPES RIPEN. 



According to Comptes Renchis, St. Pierre and Magdalen have arrived at the 

 following conclusions in regard to the changes which grapes undergo while 

 ripening. During the process they evolve carbonic acid in darkness as well as 

 light, when exposed to the air or placed in an indifferent gas. Tlie amount of 

 oxygen evolved in air is always in excess of the oxygen taken up; this has been 

 remarked in the case of observations extending over a long space of time. 

 Grapes can absorb or give off water according as they are placed in a moist or 

 dry medium. As the change goes on the acid decreases in amount, while the 

 quantity of sugar increases. The acids and the glucose are carried to the 

 grapes by the sap. Here the acids are slowly "consumed, while the sugar 

 increases in point of concentration, and at a still later stage the sugar itself is 

 consumed. 



