

CONTENTS. 



Greenhouse. Objects to be specially regarded, 1. Craw- 

 shay's system, 2. "Pitting," its cause, 4. Aims at mo- 

 derate-sized bunches, 5. Thinning, 6. Little fire-heat, 7. 

 Abundance of air, 8. Keeping grapes, 9. Plants under 

 the vines, 10. 

 Stove Culture. Angles of the roof, 11, 14. Atmospheric 

 moisture, 12. Glass, 13. Vinery for late grapes, 16. 

 Effect of deficient light, 17. Glazing, 18. Lapping to 

 be avoided, 20. Roof and heating, 21. Flues, 22. Hot- 

 water tanks, 23. Hot water in gutters, 25. Heating by 

 steam, 26. Surface of pipe necessary, 28. Boiler, 30. 

 Heating by hot ah-— Polmaise, 31. Ventilation, 34, 72. 

 Size of ventilators, 37. Borders, 40. Their tempera- 

 ture, 41. Draining, 42. Covering borders, 46. Pro- 

 tecting stems, 49. Planting, 50. Mearn's mode, 51. 

 Summer pruning, 53. Stopping, 54. Appleby's spur 

 system, 55. Produce, 58. Training, 59. Trellises, 60. 

 Time to commence forcing, 63. Temperature, 64. 

 Syringing, 67. Moisture in air, 68. Ammoniacal va- 

 pour, 71. Hygrometer, 72. Setting the fruit, 75. 

 Thinning the berries, 78. Vines in frames, 79. Ripen- 

 ing, 80. Rest, 81. 

 Calendar. I. Preparatory steps, 82. II. Breaking period. 

 84. III. Blossoming period, 86. IV. Thinning the 

 berry, 88. V. First swelling of berry, 89. VI. Stoning 

 period, 91. VII. Second swelling period, 92. VIII. Ri- 



