THE GRAPE VINE. 27 
FORCING THE VINE. 
The Grape vine is a subject that will bear a high 
degree of heat, but to apply it properly requires some 
little care. In its natural habitats it has the advan- 
tage of a progressive heat advancing gradually from 
50° to 100°, and even above that temperature. Now if 
a vine is suddenly introduced from, say, 30° or 40° into 
a heat of 70° or 80°, the probability is that some of the 
eyes will prove abortive, some of them will prematurely 
burst, while others—the less matured ones—will not 
break at all. In forcing the vine, commence with a 
temperature of, say, 50° for a week, then raise it 5°, and 
advance 5° more till it is 75°, and when the berries 
begin to swell 80° may be maintained during the day- 
time till the fruit is full grown, when a fall of a few 
degrees will not matter. 
As soon as the berries begin to colour, admit air 
both day and night, keeping up a temperature of 75° 
or 80° by day, and one of 55° or 60° by night. The 
sudden fall of 20° by night will materially promote the 
colouring of the fruit; in fact, you cannot colour Grapes 
well unless the night air as well as the day air is 
admitted. This brings down the temperature, and the 
low temperature thickens the juices, which get oxi- 
dised by virtue of it playing well round the fruit, 
through the agency of the tire-heat, thus giving a 
vitality to it which is constantly supplied and quick- 
ened by the heat during the day and night. Many 
people are afraid of admitting the night air, and think 
the fruit will get a chill, but it is not so. If the fire- 
heat is kept up, that is, a good heat, with an abundance 
