FORMATION OF VINE BORDERS. 



475 



mineral, cannot be inlioduced into the or- 

 gans of plants, except in a state of solution 

 with water, or when they are so minutely 

 divided as to be carried along by adhering 

 to that fluid." Another advantage is, that 

 these can be applied at the very time the 

 plants are in most need of it. 



I have been led into these remarks by 

 reading, in the Horticulturist of the present 

 month, a letter from a " New-Jersey Sub- 

 scriber," advocating the introduction of 

 dead carcases, &c., into grape-vine borders; 

 but I confess my inability to comprehend 

 his meaning, when he states that — " They 

 should be freely mixed with the border, in 

 such a position that the roots of the vines 

 will not reach them until the flesh, fat, &c., 

 is reduced to a proper condition for their 

 consumption." I have taxed my ingenuity 

 to find out this fosifion, but have failed. 

 The " mixing it freely with the border," 

 and, at the same time, giving it a particular 

 " position," perplexes me. But, would this 

 not contain a superabundance of organic 

 matter ? I fear so. Thirty pounds of flesh 

 contain as much nitrogen as one thousand 

 pounds of manure. Besides, "Animal sub- 

 stances, in the act of decomposition, commu- 

 nicate their own conditions to other sys- 

 tems capable of entering into the same 

 state, if no cause exist in these parts by 

 which the change may be counteracted or 

 destroyed." That no such cause exists in 

 the roots of the vine, I have had ample 

 proof. I have seen several instances, and 

 heard of a good many more, where dead 

 animals were introduced into vine borders, 

 and in every case it has led to ultimate 

 failure. I have seen it mixed freely with 

 the soil, and also placed at a considerable 

 distance from where the vines were plant- 

 ed ; and in all cases that have come under 

 my notice, the plants made a useless luxu- 

 riant growth for two or three years, pro- 

 ducing little or no fruit, and that of a bad 



colour and flavor; and on examining the 

 roots, I invariably found, that wherever they 

 had come in contact with the putrid flesh, 

 they were entirely dead for a long way up. 

 On the other hand, from borders made 

 up with loamy turf, in the manner stated 

 above, I have seen the most beautiful crops 

 of grapes produced. From such, I hnve 

 cut Black Hamburghs, weighing from four 

 to six pounds a bunch, of exquisite colour 

 and flavor. A border made of these mate- 

 rials, laid on a well drained subsoil, either 

 naturally or artificially made so, and judi- 

 ciously top-dressed occasionally, to keep the 

 roots near the surface. I have no doubt 

 would stand good for half a century, with- 

 out any danger of losing a crop, at least, as 

 far as the soil is concerned. 



These are my views of the subject ; and 

 if I am wrong, none will feel happier in 

 being convinced of it. I might have en- 

 tered more fully into detail, but consider 

 this sufficient for my present purpose. I 

 have no desire to dictate, but leave every 

 one to form their own opinion. Past expe- 

 rience has induced me to make these re- 

 marks, as a caution to the sanguine and 

 unwary, lest their first hopes should be 

 blighted. And in conclusion, (as I observe 

 a tendency to the contrary,) I would sug- 

 gest that we bear in mind the old adage, 

 and let us have "soft words and hard ar- 

 guments." 



I agree with Mr. Gabriel, that the grape- 

 vine will, in this climate, reward the culti- 

 vator, under proper treatment, sooner than 

 any other fruit tree with which I am ac- 

 quainted. I have seen eight pounds of fruit 

 cut from one plant, within twenty months 

 from the time that a single eye was put in 

 to strike root. This was grown in a pot, in 

 turfy loam and charcoal, stimulated with 

 liquid manure. Wm. Saunders, 



Gardener to Wm. Bostwick, Esq. 



New-Haven, Cmn-, Feb. 16, 1849. 



