34 Grape Culture. 



CHAPTER XVI. 

 WATERING AND MULCHING OUTSIDE BORDERS. 



THESE must be attended to in this matter if the weather be 

 dry and hot. Supposing the vines are being heavily cropped 

 and a good finish is doubtful, apply a good watering of vine 

 and plant food to both outside and inside borders. A tem- 

 perature of 80 in the vineries will turn the scale in your favour 

 and a good finish will result. This treatment will also prevent 

 an attack of red spider, and if it be already, will prevent its 

 spreading. The old plan of withholding water from vines 

 when colouring generally ends in disappointment. As a rule 

 give extra waterings in dry, hot seasons to outside borders. 

 These require watering in such seasons four or five times. 

 Always use the border tester as advised for inside borders. 

 I believe that nine out of every ten new-made outside vine 

 borders are neglected through want of water. The system of 

 watering vine borders with cesspool sewage or farmyard urine 

 will only sour the borders and destroy the roots of the vines. 

 In a few years the borders become sodden under such treat- 

 ment, and not a root will be found near the surface. 



CHAPTER XVII. 



FORCING AND TEMPERATURE TO BEGIN WITH. 

 NIGHT temperature to begin with should range from 50 to 

 55, with the usual 15 or 20 I recommend by day, keeping 

 the glass about 65 if fire heat has to be applied. As soon as 

 the bunches are visible in the points of the shoots, raise the 

 night temperature 5, and the day accordingly. Raising 

 temperature should always be done gradually until the grapes 

 are in flower, when the night temperature should be 65 for 

 Hamburgs and all free setters Muscats requiring a night 

 temperature of 70 or more when setting. When a good set 

 is secured, lower the night temperature 5 and day accordingly 

 till after the stoning period, when a few degrees higher may be 

 given if necessary to force on. This will also keep up a nice, 

 bracing atmosphere. 



