HOT-HOUSE FRUITS. 81 



four or five months of the year, at almost nominal 

 prices. 



Whilst we have the wealthiest of customers in the 

 world, however, both home and foreign, to stimulate the 

 energy and enterprise of the skilled cultivator, every 

 grower near large towns, who is resolved to produce 

 first-class fruit will, as a rule, find a remunerative outlet 

 for all he can supply of early and of very late fruit. 

 There are notable examples, in nearly every part of the 

 country, that new grape growers can come quite to the 

 front rank, after a few years' experience, and produce 

 the best of quality without any previous apprenticeship. 



To ensure a successful result financially, the cost of 

 production must be kept down by the greatest economy 

 in the erection of the vineries. Most of the best smaller 

 growers were at first partly their own builders, brick- 

 layers, and glaziers; or had a natural aptitude for 

 carpentering, and employed journeymen to work under 

 their own supervision. The hot-water apparatus is 

 usually the most expensive part of a vinery, and often 

 entails a good deal of anxiety before it is in complete 

 working order. 



The first two or three years, whilst the young vines 

 are getting established, tomatoes or melons are raised 

 in many new vineries. 



The "borders" should be liberally supplied with a 

 suitable compost of loam, lime dissolved, powdered bones, 

 and a very little well-rotted manure, unless naturally 

 on rich soil. The nurserymen supplying the vines, or a 

 local experienced gardener, may be got to supervise this 

 very important work, as well as to give hints as to the 

 most suitable dimensions, and the most complete system 

 of ventilation of the " houses " to be erected. A little 



