U2 



CULTIVATION OP THE GRAPE UNDER GLASS. 



a stringer of oak the whole length of the house, 3x1^ inches, 

 upon which the astragals will rest, in notches cut in the upper 

 side to receive them. At the bottom of these notches a small, 

 y^ round three-eighths of an inch hole should 



be bored across the stringer, so that a drop 

 of water running down the bottom of the 

 astragal "wUl not be stopped by the stringer, 

 but may run on to the lower end. The 

 astragals should be made of clear stuff 2x1 

 inch. The upper side should be rabbeted 

 half an inch deep, with a seat of one-fourth 

 of an inch to receive the glass, and the 

 under side should be beveled off to a point 

 of one-eighth of an inch in width, leaving 

 only a depth of half an inch below the 

 glass, which is fully one inch in thick- 

 ness. The accompanying cut, Fig. 46, re- 

 presents a section of an astragal. 

 Into the under side of the rafters should be screwed eyes or 

 loops, with such length of rod that the wires, when drawn 

 through them, shall be sixteen inches from the glass — the wires 

 running the whole length of the house, at right angles to the 

 rafters. These eyes should be fastened into the rafters every ten 

 inches, thus bringing the wires not more than ten inches apart. 



HEATING THE VINERY. 



The best method of heating a vinery is by means of hot 

 water, and in a house of the size above mentioned, in which 

 it is intended to force early grapes, in order to heat it suffi- 

 ciently there shoidd be about one foot in length of four-inch 

 pipe to every fourteen feet of cubic space, or say three hundred 

 and twenty-five feet of pipe. As the heat is most needed at 

 the front, it will be found p, good arrangement to place five 

 pipes along the front and ends, and two return pipes along the 

 back — the pipes rimning under the walk whi«h is carried 

 around the house. 



/a in 



Fig. 46. 



