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bunches on the Hamburgh, the same on the Sweet- 

 water, and one or two more on the Muscadine. If 

 the vines are not so strong, four or five bunches on 

 the Hamburgh will be sufficient. It is much better 

 to have rather fewer bunches, and the berries fine 

 and well coloured, than ill-coloured puny bunches, 

 which always is the case when too many are left on 

 the vine. The vines, when placed in the house, 

 presuming their buds to be swelled, must have their 

 temperature raised from 55 degs., fire-heat, to 65 

 degs. when in bloom, and it will be better if this de- 

 gree of heat, by night, is never exceeded ; of course, 

 on all days when there is no likelihood of sun-heat, 

 the heat of the house should be raised 5 or 10 degs. 

 by artificial means. Air should be admitted every 

 day early ; this is of consequence, or the leaves are 

 apt to get damp, and their texture being so extremely 

 thin, when the hot sun and drying winds of Marc It 

 act on the foliage, they often burn and shrivel, and 

 consequently are unable to swell off the fruit or give- 

 it colour. During all the time the vines are in a 

 fruiting state, manure-water, in some shape or other, 

 must be frequently given. Dung-water is made of 

 various ingredients, but in whatever way it is made, 

 it ought to ferment before using, and should be ap- 

 plied in a pure state, and at a temperature equal, at 

 least, to that of the house. The draining from farm- 

 yards is always good and safe. So is manure- water, 

 made by pouring nearly boiling water on equal parts 



