ON THE PROPAGATION OF VINES. 73 



very freely without any such operation. If the fore- 

 going directions be followed, the roots will be four feet 

 long before the winter sets in. 



It is necessary, however, to state distinctly, that the 

 success of the operation depends entirely on keeping 

 the mould in the pot continually moist, on separating the 

 layer from the parent vine at the time above-mentioned^ 

 on immediately planting it in the spot where it is to re- 

 main, and in keeping it well supplied with liquid ma- 

 nure throughout the remaining part of the season. If 

 the layer were suffered to maintain its union with the 

 parent vine throughout the autumn, the roots would 

 nearly all die away, in consequence of their not having 

 attained to a sufficient degree of maturity to support 

 thoir own vitality. If the terminal bud, when it bursts, 

 should show fruit, the latter must be pinched off im- 

 mediately ; and as the shoot advances in growth, it 

 must, as often as necessary, be tied to a stake, or, what 

 will be much better, trained against the wall. The 

 tendrils should be cut off as soon as they are about 

 four inches long, and the lateral or side shoots kept 

 pinched back to one eye. At the end of the season, 

 as soon as the leaves are shed, the plant must be cut 

 down to the two lower- most buds. It may be remark- 

 ed, that by laying shoots in this manner, fine grapes 

 may be grown in pots for the purpose of being cut 

 from the parent vine when the fruit is ripe, and pro- 

 duced at table as living plants in full bearing. . t 



By cuttings. This is the best method propagating 

 vines in the open ground, when tLe plants are either 

 to be raised in the situation where they are finally to 

 remain, or to be transplanted in the ensuing winter, or 

 at any subsequent period. To provide cuttings to be 

 planted at the proper season, select at the autumnal 

 pruning- a sufficient number of shoots of the preced- 

 ing summer's growth. Choose such as are well-ripen- 

 G 



