004 HOW Tt) MAKE TlIK FARM PAY. 



cork proRs, and a mallet. The corks should be scalded, and 

 afterwards soake<l in cold water, and one end compressed to fit 

 the botlle. Fill the bottles so as to leave about an inch of 

 «pnco between the cork and the wine. Drive in the corks with 

 the mallet, and lay the bottles so that the wine will cover the 

 corks. It is not necessary to bottle the wine ; it will keep as 

 well or better in the casks, if they are kept filled. All vacancies 

 made by drawing off wine should be filled within a da}^ or two, 

 or a sulphur match burned in the space. If there is mould on 

 llic wine, run a tube through the mould, and when full remove 

 the mould. The husks are often made into brandy or vinegar, 

 the former by distillation, the latter by adding water and allow- 

 ing it to ferment. Afterwards the husks should be returned 

 to the soil of the vineyard. As we have said before, grape 

 culture is contagious, and it is wise policy for the grape grower 

 to encourage all about him to enter into the business. When a 

 large pre.ss-hou.se and cellar are established, small cultivators 

 can there find a market for tlicir crops. Each can learn of the 

 other; all improvements will come to a grape colony, as v.'ell as 

 purchasers. 



NOTE. — EXPLANATION OF FIG. 133, PAGE 585. 



aa. Po.sts eight feet apart, and eight feet high. lb. Cross- 

 lars. cc. Wires, dd. Shows where the arms were pruned the 

 second year after transplanting, eeee. Canes allowed to grow 

 the third year. ff. Under buds, used in place of upper buds. 

 gg. Shows where the ten canes grown the third year were 

 pruned at the winter pruning. The left hand canes were cut 

 wholly away, and the right hand canes cut back to two buds. 

 hh. Canes grown the fourth year. kk. Vines grown to cover 

 •he higher part of the trellis. {See Garden Training.) 



