have several lateral branches or small fibrous roots attached to it, and then insert in the 

 butt end of each, one or two grafts, precisely in the manner of grafting fi-uit trees. They 

 should then be carefully placed in the ground where they are to grow, and should receive 

 necessary care and protection. The grafts may be cut at any time from October to 

 March, except in warm latitudes, and may be inserted in April or May following. If 

 they are cut in the autumn, they may be preserved by burying them in the earth, in a 

 cool place, till May or June, but no vegetable matter should be allowed to come in 

 contact with them, or they would be liable to mildew and rot. 



When a vine with roots attached is once obtained, it is preferable to propagate by layers. 

 To accomplish this, a vine or branch is selected in the spring, and extended on the earth 

 near by where it is to be imbedded, so that the young shoots will start upward from the 

 earth; and when they have acquired the height of a few inches, the vine or branch to 

 which they belong should be carefully laid in a trench previously prepared for that pur- 

 pose, and covered over with rich, mellow earth, when it will soon assume the character 

 of a root, and will throw out small roots at short intervals along its entire length, and 

 may, in the autumn following, be cut into almost as many portions as there are vines or 

 branches ascendino- from it, each of which may be transplanted and become a separate vine. 



When it is difficult or impracticable to manage in this way, as is often the case when 

 the vines have been trained to a frame or trellis, so that there are no lateral branches 

 near the earth, a very convenient mode of propagating is by means of boxes. Make a 

 box, say eight inches square, and open at the top ; saw out a piece from the top down- 

 ward, and from two opposite sides, to the depth of a couple of inches ; fill with earth, 

 pass the vine through the opening made by the saw, confine it there and cover over with 

 earth. It should be frequently watered through the season, or till roots are well formed, 

 when it may be amputated and removed ; thus becoming a separate vine. Several 

 boxes may be thus attached to a single branch of sufficient length, in each of which a 

 separate vine may be obtained. It is objected by some that this method tends rather to 

 dwarf the plant, and to render it of comparatively slow and feeble growth. While the 

 roots are forming and the vine is small, it may be well to prevent its bearing fruit for 

 one or two years, as that will materially assist the growth of the plant. A few years 

 since. Dr. G. B. Smith, of Baltimore, practiced this method in training a single vine, till 

 it had acquired considerable size, when he changed his treatment of it by pinching off 

 the young and tender twigs, instead of the young fruit, as before, thereby retarding the 

 growth of the vine, and the result was a fine croy of grapes. The vine will occasionally 

 need pruning, and with that, as with the fruit tree, it is better to prevent redundant 

 growth, by pinching oft" the buds or young twigs soon after they make their appearance, 

 thus securing the more rapid growth of those parts which are designed for bearing fruit. 



The grape vine, unless planted in a rich, deep, calcarious earth, will also repay well 

 the occasional bestowment of a little manure, particularly that possessing alkaline 

 pronerties. In conclusion, I would say, that with your permission, Messrs. Editors, I 

 [iropose in a future number of your paper, unless superceded by some other pen, to 

 resume the subject with which this article is headed — that of making wine. 



We hope our correspondent will give us his system of making wine from the grape. We give the 

 process as pursued by Corxeau & Sox near Cincinnati, from tlie gathering ofthe grape to tlie bottling 

 of the wine, for which we are indebted to the Western Horticultui-al Review: 



" 1. Gathering. — The grapes when fully ripe are gathered in baskets containing about 

 a bushel, as well as in a sort of ' pannier' of wood, made very light and strong, and 

 which is supported by straps, or thongs of willow, on the back of the picker ; they are 

 brought from the vinyard in this manner and thrown upon the picking tables, where 

 they are carefully assorted. 

 - K "2. Picking. — This consists in removing by hand, all green, shriveled, or decayed j r 



W'^ ^ 



