SOIL, SITUATION AlSTD ASPECT. 31 



wheat without the plants being thrown out of the 

 ground in winter. 



Downing recommends a " strong loamy or gra- 

 velly soil — limestone soils being usually the best." 

 And in another place he gives it as his opinion that 

 " all that can be said of a soil for grape culture is 

 that it be light, rich and dry." G. W. Johnson thinks 

 a light, sandy loam the best. And Buchannan, who 

 may be safely taken as the representative of the Cin- 

 cinnati vine growers, recommends a dry, calcareous 

 loam with a porous subsoil. At the recent meeting 

 of the Fruit Growers' Society of western I^ew York, 

 Dr. Farley stated that his best grapes had been 

 raised on a clay soil, and that in this matter his 

 opinion in regard to the soil best adapted to the cul- 

 ture of grapes had undergone some change. 



It will thus be perceived that the opinions of our 

 •best horticulturists vary a little, but we believe that 

 this variation is mere adaptation to the different modes 

 of growth and training adopted by the various culti- 

 vators. The purpose for which the grapes are raised 

 — that is whether for wine or for the table — ought 

 also to have a material influence in directing our 

 choice of a soil. 



When the object is to manufacture wine, the vines 

 require to be kept within moderate bounds ; all rank- 

 ness of vegetation must be carefully avoided, and con- 



