474 



V 1 N 



VIN 



" The land on which 1 pow tur- 

 nip rooted cabbage is a dry mixed 

 soil, worth only tilteon shillings per 

 acre/' 



The Bath Society have subjoin- 

 ed, " that this account is as iiiter- 

 estin^ as any they have been ever 

 favoured with, and recommend it to 

 farmers in general, that they adopt 

 a mode of practice so decisively 

 ascertained to he highly jLidicions 

 and pi ofitable." — Encyclopctdia. 



Whether this plant, wnich ha? 

 but newly found its wa\ into our 

 comitry, is hardy enou<i,h to bear 

 the tVost of our winters, 1 suppose 

 is yet to be proved. 



V. 



VETCH. A small species of 

 pulse or pea. much usid ui En- 

 gland, as well for a green crop to 

 be ploughed in, to enrich the 

 ground, as for a crop sometimes 

 njade i.'ohay, and soinitimes suf- 

 fered to ripen, and the seeds given 

 to anniiah. In the tiorUiern parts 

 -of this countr}, though often trit u 

 they have not been found to ahswer. 

 It is doubted whether tiie) « an be 

 SL'CcessfuUy cultivated in any part 

 of our country. 



VINE, ^'^/^s, an important plant 

 of the creeping kmd, famous for it.- 

 fruit, the grape, and the generous 

 liquor it atTords for the use of man- 

 kind. 



Those who would cultivate vines 

 in gardens, should procure those 

 sort* which liave been found to 

 prosper well in cold coun'ries : 

 Part'cularly those which ripen their 

 fruit well in Great Britain, Ge'-ma- 

 ny, or the northerly parts of France. 



The white sweet water, the Chas- 

 seias blanc. the white muscadine, 

 and other white grapes, ma) be 

 best to cullivaie in gardens, as they 

 are in general more palatable for 

 eating. 



M) account of the culture of 

 vines, shall be an abridgment of 

 what Mr. IViiiler has written on 

 this subject, in his Gardener''s Die- 

 tionary. 



" Ail sorts of grapes arc propa- 

 gated either from layers or cuttings : 

 J'he latter is preferred ; bfcause 

 the roots, being slender, r.re apt 

 to get dried, and die by transplant- 

 ing. 



" Make choice of such shoots as 

 are strong, and of the last year's 

 growth. Cut them from the old 

 vii;e, just below where tiiey were 

 produced, taking a knob, or piece 

 of the two years wood, to each, 

 which shonld be pruned smooth. 

 Then cut off the upper part of the 

 ?hoots. so as to leave the cutting 

 about sixteen inches long. When 

 tlie piece of old wood is cut at 

 both ends, near the young shoot, 

 the cuttings will resemble a little 

 mallet. In making the cuttings af- 

 ter this manner, there can be but 

 oi!'^ lak' n from each shoot ; where- 

 in niost persons cut them into 

 ff»?\^ihs of about a foot, and plant 

 theiii all. winch is very wrong; for 

 they win not be so fruitful. 



''Cuttmgs, thu.i prepared, if not 

 then planted, should be placed with 

 their lower pari m thf ground, in 

 a dry soil, with litter over their up- 

 per parts to prevent their drying. 

 They may thu« remain till the be- 

 giiuiing of April, (May in ihi* conn- 

 try) then take them out, and wash 



