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proportion. Insects and fungi are often troublesome in cultivating 

 Grape Vines under glass, and care must be taken not to let these 

 pests get a firm hold. As soon as detected, the necessary remedies 

 should be promptly applied. Care should also be taken, as a pre- 

 ventative, to remove loose bark and paint the stems with lime and 

 sulphur before growth starts. It will also be advisable, in the case 

 of heated houses, to sprinkle powdered sulphur and lime upon the 

 hot water pipes frequently, as the fumes will materially assist in 

 keeping down Oidium and other fungi. 



THINNING BUNCHES OF GRAPES. 



In the cultivation of Grapes under glass it is a common practice 

 with European gardeners to reduce the number of berries when too 

 numerous. Some kinds have a tendency to set HO thickly that as the 

 berries increase in size they have not room for development, and 

 consequently do not come up to the highest standard in quality. By 

 thinning out the bunches the drawback is avoided, and the berries 

 attain their full size and flavour. The operation should be performed 

 when th^ berries have fairly well formed, and must be done with a 

 pair of sharp-pointed scissors, and with great care. Sometimes a 

 second thinning may be necessary, and this should be done before the 

 berries get large enough to press each other by over-crowding. As a 

 matter of course, the practice of thinning is only to be recommended 

 for choice table Grapes, and can necessarily only be adopted upon a 

 small scale. It will, however, prove serviceable if specially fine 

 bunches are required for exhibition or other purposes. 



GATHERING, PACKING, AND PRESERVING GRAPES. 



The Grape reaches the highest degree of perfection when allowed 

 to get fully ripe upon the Vine, and some kinds are richest in 

 flavour when permitted to hang till they begin to shrivel. If required 

 for packing, the bunches should be gathered when perfectly dry, 

 and never when there is any moisture upon them from rain or 

 dew. For local markets, that can be reached within two or three 

 days, it will be sufficient to pack the bunches firmly in the boxes 

 so that they will not shift. In packing the boxes, which should 

 not be large, the fruit must be laid in bunch by bunch, as closely 

 as possible, and in such a way that a gentle pressure will be 

 required to fasten down the lids of the cases. When packed to 

 travel long distances, and remain some days in the cases, the spaces 

 between the bunches should be filled with thoroughly dry sawdust 

 or corkdust. Large quantities of Grapes packed this way are sent 

 to England from Spain and Portugal, and generally arrive at their 

 destination in prime condition. Formerly, before the advent of 

 steam transport, Grapes from these countries were often several 

 weeks in the cases before they reached the English market, and 

 seldom suffered to any great extent. Grapes may be preserved 

 fresh for several weeks by various methods. One method is to 



