CULTIVATION OP THE GRAPE UNDER GLASS. 153 



Black Hamburghs, and all the free-setting class. In the case of 

 Muscats, the heat should he 10° greater both night and day. 

 Lessen the amount of moistxire while the vines are in bloom, and 

 if the vines are occasionally jarred at this time, so as to fiU the 

 house with the pollen, the effect will be beneficiaL In this way 

 a good set of fruit will be secured, even on the Muscat vines. 

 As soon as the fruit is set, the heat should be gradually allowed 

 to decrease to 65° at night, rising to 75° or 80° by day with fire 

 heat, and up to 85° or 90° with the sun. Also, as soon as the 

 fruit is set, the house should be again supplied with moisture, 

 and the vines well syringed daily. 



There will doubtless be more fruit set than the vines can be 

 allowed to bear. The best practice is to take off all the bunches 

 on a shoot but one, and stop the lateral on which it grows two 

 leaves or joints beyond the bunch, and pinch in all sub-laterals, 

 {that is, laterals growing out of the lateral shoot), at the first 

 joint, and to re-pinch these as often as they start again without 

 leaving any additional joint. There will probably be stOl too 

 many bunches of Grapes remaining, and these should be re- 

 duced to eight or ten bunches for each vine, always leaving the 

 largest and best. The leading shoot from the main cane should 

 not be allowed to bear any fruit. 



The berries also wiU require thinning out. In the case of 

 the free-setting varieties, this should be done as early as pos- 

 sible after the Grapes are set; in the Muscats it is better to wait 

 until it can be seen which of the berries are properly set and 

 taking the lead. Care must be taken not in any way to injure 

 the remaining berries. There are Grape scissors made on purpose 

 for this work, which vnR enable the operator with a little practice 

 to thin out the berries readily and safely, and without injury to 

 those that remain. Handle the fruit as little as possible. The 

 object of this thinning is to give room to each berry to swell per- 

 fectly without being jammed, and yet so that, when ripe, the 

 bunch shall be compact. 



Air must be supplied in sufficient quantity to keep the foliage 



