GRAPE CULTURE IN THE GREENHOUSE. 



round stakes in the big pot to make 

 the lower buds start, and your plants 

 are ready to put into the forcing house, 

 such a house as you would force roses 

 successfully. Syringe the vines twice 

 a day, morning and evening, until 

 all the buds are started, then tie up 

 to the roof as before. As soon as the 

 fruit shows and you can determine the 

 best bunches, rub off every one, branches 

 and all, but 8, lo or 12, according to 

 the strength of the vine. There have 

 been 14 bunches grown to a vine in 

 an 8-inch pot, Y^ lb. each. When the 

 vine is in flower do not syringe ; after 

 flowering, when the fruit is set, treat 

 again the same as the forced rose, until 

 ripe, when you can cut the vine under 

 the small pot, away from the large one. 

 Place a few neat stakes into the small 

 pot, tie the other vine round them, and 

 you have the vine ready for the dining 

 room table, in the pot — fruit, leaves and 

 all. 



Supposing you could now supply this 

 fruit in the early spring months on New 

 York market, would it not pay ? I 

 think so ; and my neighbor could sup- 

 ply the roses to dress the table with ; 

 this way we would be helping one an- 

 other in the good work. 



Now to those that think the pots, 

 etc., too much trouble and expense, 

 I would suggest, after the canes are 

 grown and ripened off, take a first-class 

 rose house, such as Mr. Dunlop's in 

 Toronto, as they are laid off in tiers 

 of shelves or benches. The benches 

 I would make about 12 or 15 inches 

 deep, then plant the vines in them, 

 about the time for planting the roses 

 to force, and treat them as mentioned 

 for pot culture above. And I may say 

 here that, if possible, have a pipe run- 

 ning lengthwise with each of the benches, 

 close up below them, as the vine will 

 stand as high as 150 degrees at the 



root, and the fruit will be all the finer 

 flavored for it. 



I have grown the grape this way in 

 Scotland and shipped the same to Lon- 

 don, England, the weight to a bunch 

 about y^. lb., which ought to bring the 

 grower a handsome return. I have 

 sold the in-door grape in Toronto at 

 75cts. per pound in the month of June. 

 Now suppose you had them in the 

 months of March or April, and I can- 

 not see how they could not be had 

 at this date. 



I think I will try this mode of culture 

 when we get the power from the Falls, 

 and I will be able to heat with elec- 

 tricity, and then I hope to see the 

 industry of grape culture, in-doors, as 

 successfully carried out as the rose 

 culture of to-day, and our markets 

 as well stocked with the foreign grape 

 as they are to day with apples. 



I hope to see the above treated on 

 by some one before long, and if I can 

 give any more information that I have 

 omitted, I will be most happy to do so. 



I may say here, that the vines are 

 only supposed to be fruited once, when 

 they may be thrown on to the rubbish 

 heap. Therefore it is necessary to be 

 prepared with a fresh stock of young 

 vines every year to take the place of 

 the old one?, just as is done with chry- 

 santhemums or roses. In fact, if the 

 care is given the foreign grape such as 

 is now given to the rose or chry.santhe- 

 mum in such houses as Mr. Dunlop's 

 and others in Toronto, there is no fear 

 but that success will follow, and in par- 

 ticular, if grown on benches, like the 

 rose. 



Peruvian guano is a good stimulant 

 for the vine ; after the fruit is set, a 

 handful to an ordinary can of water. 



Roderick Cameron. 

 Niagara Falls, Ont. 



