CULTURE OP THE VINE. 19 



be given freely without fear of damage from stagnation ; but 

 few plants are more susceptible of injury from too damp and 

 retentive a soil than the Muscat grape: hence, therefore, 

 arises the necessity of strictly following out the instructions 

 laid down with reference to the draining of the border. 



Do not syringe the vines after the buds have advanced to 

 the length of two inches, even should the red spider make its 

 appearance, but from which, with due care, little damage need 

 be apprehended. The same application may be resorted to 

 with success as, in the case of other vineries, is recommended 

 in the former chapter. Froni the time the grapes are in bloom 

 until they are ripe, the temperature by night ought to be kept 

 about sixty- five degrees, and by day from seventy-six to eighty 

 or eighty-five degrees, but never let it attain the latter without 

 admitting plenty of air. As soon as the grapes begin to change 

 colour for ripening, the top lights must be a little way open 

 by night, regulating the space according to the weather ; at the 

 same time maintaining the above internal temperature by the 

 application of fire-heat, should it be needed. You will thus 

 have a pure, sweet, and healthy climate, which will tend 

 greatly to the swelling, colouring, and flavour of the berries. 

 As the fruit progresses to perfection, the less water will they 

 require at the roots ; but do not allow the border to become 

 too dry, which will always be the case when the ground is full 

 of small cracks. When water is given to the inside border, be 

 careful to give it on clear days, and at times when plenty of 

 air can be given to the house, as it enables the vapour arising 

 from watering to pass off without lodging on the foliage, 

 which would be the case if done on a dull dark day, when but 

 little air can be given. 



Pursue the same uniform treatment until the grapes are 

 thoroughly ripe, when less heat must be given, keeping the 

 temperature at forty-five to fifty degrees, and as dry as possible. 

 But to ensure a longer continuance of the fruit remaining in a 

 perfect state, the following is the method I have adopted for 



