Grape Culture. 35 



CHAPTER XVIII. 



VENTILATION. 



THIS is one of the most important chapters in the book. As a 

 rule air should be given daily from the day the vines are 

 started till the day the grapes are cut down. Hven in inclement 

 weather change the air in your vineries, if possible by admitting 

 a little air at top of house for a few minutes. This helps the 

 foliage to be healthy and clean. A good deal has been men- 

 tioned already about ventilation. When airing is done properly 

 the glass is dried slowly. No extremes ; no scorching. If 

 the moisture is evaporated too quickly scorching is the result, 

 as the top of the house is at boiling point. It is when there 

 is moisture condensed on the foliage that scorching takes 

 place. Get this dried up before the sun gains much power. 

 As soon as the day is bright and the sun well up, admit air, 

 top and then bottom, until the maximum is reached. In the 

 same manner reduce the supply in the afternoon ; close the 

 house early enough to secure a rise in the temperature. The 

 vines will thrive under such treatment. The man in charge 

 must keep his eye on the weather, and when cold winds and 

 clouds are to be contended with, sometimes it is best to close 

 up, as these cold draughts cause a serious check to the vines. 



During the stoning period a sufficient quantity of heat 

 should be given so as to admit a constant supply of 

 fresh air, both by night and day. This is a very trying time 

 for such kinds of grapes as L,ady Downes and Muscats. Scald- 

 ing is a term applied to grapes that have got their epidermis 

 blotched or scalded in appearance. It makes its appearance 

 just when the berries are finished stoning, and is termed by 

 many a disease. It is caused through imperfect ventilation. 

 Throughout the entire period of stoning give the grapes plenty 

 of time. Too high temperatures should not be practised, 

 neither too much atmospheric moisture, which will be sure to 



