Editors' Lctter-Box. 63 



feet apart eac'.i way is the least distance they should have, and we would prefer 

 fifteen. Notliing is gained by crowding trees of any kind ; they need air just as 

 much as they do sunshine and rain. 



A CORRESPONDENT, in giving his experience in the culture of the winter 

 radish, remarks, that " the roots attained a size fully equal to the Mangel 

 Wurzel, and on his table had the appearance and flavor of a crude German tur- 

 nip." He further adds, that he " could not find in it a single desirable property, 

 and was 'convinced that the merits of the vegetable had been greatly exagger- 

 ated." 



The sowing was probably made too early in the season. Winter radishes are 

 usually sown late in July or early in August, and are harvested in October or 

 November, while still growing, and long before the roots have attained their full 

 proportions. As soon as they are taken from the ground, the tops are removed, 

 and the roots packed in earth or sand, and stored out of reach of frost for the 

 winter. A full grown winter or spring radish will be tough and piquant, dry and 

 spongy, and altogether worthless for the table. 



In removing decayed branches from long-estabhshed grape vines, should the 

 cutting be made above or below the point of vitality ? E. U. 



Our practice has always been to take off such branches as closely as possible 

 to the living wood, but we would be glad to learn the views on this point of those 

 who have had experience with grape vines. We dislike very much to see an old 

 snag on a grape vine or anything else, but we know that a wound on a grape vine 

 heals very slowly. 



Since writing the above, we notice that the editor of the Grape Culturist gives 

 his opinion in favor of cutting out all old, dilapidated arms or stubs clean and 

 close, it the wound is large covering it with melting wax or shellac. 



The Weehaw' ken Grape. — Messrs. Ferris & Caywood inform us, in 

 reply to the ciuery in our November number, that they have a two-year-old vine 

 in their grounds at Poughkeepsie, N. Y., wliich this last season ripened its fruit 

 and wood well. Its color is greenish white, and in quality, transparency, and 

 size, it compares favorably with the Canadian Chief, which has been considered 

 a first-class grape where it succeeds. 



Mr. Samuel Miller, of Bluflfton, Mo., writes, in the Grape Culturist, that it is a 

 purely foreign variety, though raised in this country, yet gives him much pleas- 

 ure. From very small plants, set a year ago last spring, he had last season a 

 few small bunches of most excellent white grapes, while the vines are vigorous 

 and free from all disease, and, no doubt, will prove hardy there, as the wood is 

 ripe to the tips of the shoots. 



The editor of the Grape Culturist adds that, strange to say, although it 

 shows its foreign origin in every leaf, branch, and tendril, it has stood the sum- 

 mer remarkably, with foliage uncommenly healthy, and he is anxiously waiting 

 its further development. His vine was only one year old. 



Notwithstanding these favorable reports, we should advise caution in planting 

 a vine wholly of foreign blood. 



