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rity, and are completing their colouring process, they 

 require abundance of air, with a dry atmosphere. 

 No water need be thrown about at this period, unless 

 much artificial heat is used, and then in moderation. 

 Let it be borne in mind that slow, or rather steady, 

 ripening conduces to flavour and colour, whilst the 

 converse holds good of hurried ripening. We are 

 persuaded that the latter, more especially great night 

 heat, has been much concerned in the shanking and 

 shrivelling of grapes ; and that much lower tempera- 

 tures, accompanied with a free circulation of air, 

 ought to be allowed at this period. When the grapes 

 have attained their full colour, or nearly so, then we 

 advise a partial removal of laterals and superfluous 

 shoots, This should, however, be accomplished pro- 

 gressively. When grapes are intended to hang long 

 on the tree, the latter process is sometimes better 

 omitted ; at least, enough should be left to shade the 

 berries, as sunlight will, of course, hasten their matu- 

 rity. 



9. Preservation of Fruit. — The preservation 

 of the fruit for a long time on the tree is one of the 

 nicest parts of vine culture. This, however, in July 

 or August, and November and December, becomes a 

 very different process. In the summer months it is 

 merely keeping a free circulation of air and as low a 

 temperature as possible. Some gardeners, for special 

 purposes, shade their vines when the fruit is quite 



