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ON VINERIES. 



DRAINAGE AND FORMATION OF VINE BORDERS. 



In the Garston vineyard there are vine borders 2 feet 

 6 inches, 2 feet 9 inches, 3 feet, 4 feet, to as much as 5 

 feet in depth. 



The deeper the borders are made, the more care is 

 necessary in forming them. Where there is plenty of 

 good composition to be had, and other necessary materials 

 for drainage, a border may be made to the depth of 5 or 

 6 feet with advantage. As a rule, I recommend borders 

 to be made about 3 feet deep. Shallow borders I do 

 not advise, as they are apt to get too dry. Where 

 hot -water pipes, or fermenting materials, are used in 

 chambers or vaults underneath the vine borders, they 

 require careful watching, as they sometimes get very 

 dry, especially when hot-water pipes are applied. They 

 do not require watering so often where the fermenting 

 materials are made use of for bottom heat. 



Where it is convenient, I recommend the construc- 

 tion of vine borders nearly altogether above the level 

 of the garden walks. They may adjoin the range of 

 vineries, and be made to assume a terrace-like appear- 

 ance, more especially in cold and damp situations. I 

 have done this many times, and with great success. The 

 majority of vine borders are on a level with the walks, 



while many are even below it ; in the latter case 



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