14 Grape Culture. 



However, for the cultivation of first-class grapes, turf as 

 described above is to be preferred ; and it is much better when 

 newly cut, chopped up and wheeled on to the border ten days 

 before planting, in the month of March. 



The new turf will be found to give off a nice bottom heat, 

 which is to be desired for the young vines. The same quantity 

 of vine and plant food should again be used as recommended 

 for the ordinary garden soil that is, 2 cwts. to 5 tons soil. 

 The coarse grade of this plant food is here used with one ton 

 old lime rubbish. The turf should be chopped into pieces about 

 three cubic inches in size, and well mixed. I do not advise the 

 use of J-inch bones for vine borders, for they will be found to be 

 as fresh twenty years hence as when put in. My coarse grade 

 gives good results, mixed as already stated. It is both quick- 

 acting and lasting. 



CHAPTER IV. 

 MAKING UP THE BORDERS. 



THE time to make up these depends on season and state of 

 soil. Upon no consideration make up all the border at once. 

 Add to it as the vines extend ; 3 or 4 feet inside will be sufficient 

 for the first two or three years. When the vines extend their 

 roots through this made-up border, remove the loose soil down 

 to the drainage, and add two feet of fresh compost every two 

 years. When making up borders, as soil or compost is wheeled 

 in, lay a turf, green side downwards, all over the drainage, and 

 a similar turf use for building a retaining wall. With this 

 biennial addition to the borders it is better if the drainage is 

 put in then to the extent of one foot more than the border is 

 made up, or at least very little drainage, for the old material 

 must always be cleared out down to the concrete when making 

 an addition to the border. The tiles, of course, are permanent, 

 as explained in Chapter II. 



