a 



will prevent the mildew. Repeat the same about the 1st of August. By the 15th of 

 Aucnist the Chasselas grape will be ready to cut. Keep the current of hot air passmg 

 through the house. Pinch off the upper end of the vine to stop the growth and 

 throw the sap into the lower part of the vine, and swell the buds. 



September 15th. Black Hamburgh are now ready to cut. Your Black Prince and 

 Frontignan will hang on the vine until December, if you keep the house open and cool. 

 December 15th. Cut the vines back to within two feet of where you did last year, 

 and all the spurs to within an eighth of an inch of the vine. Don't fear for yourfruit 

 next season; there will h6 plenty of buds push from the base of the spur. Wash 

 the vines with a preparation of soap-suds and sulphur — four pounds of sulphur to 

 two quarts of soap-suds, mixed to the consistency of cream ; apply with a paint brush 

 and be sure to touch all the parts. Some add a little tobacco. Cover the vines with 

 straw, and the border with manure, the same as last year. 



Third Year. — As the season advances, open the house often when it is warm, to 

 keep the vines back so that the buds will not push too soon. Better not uncover 

 until the 10th of April, than have the buds push and then receive a check. When 

 you do start them, water the house freely and keep up a moist atmosphere, and guard 

 against a check. Uncover the borders, and replace with new or fresh manure irom 

 the barnyard, to warm the roots. Examine the drain, to see that all water is carried 

 off readily • for much — yes, one-half of your success depends upon keeping the roots 

 in a proper state; no stagnant water must on any account be allowed to remain at 

 the bottom of the border. Let the vine remain down on the border the same as last 

 year, until the buds have pushed one or two inches ; then raise by degrees. Sev- 

 eral eyes will push from the base of last year's spurs ; rub off all but one, so that 

 the spurs will be about six or eight inches apart on the vine. Always rub or pinch 

 off the spur; never cut. Water regularly the same as last year. As the fruit shows 

 itself, select six or eight of the finest looking clusters on each vine, and pinch oft all 

 the rest at once. Keep the house closed and still during the time the fruit is m blos- 

 som, and not touch the vine with water until the fruit has set. As soon as this is 

 completed, pinch off the end of the spur one inch above the next eye from the Iruit, 

 and all the others, except the leading shoot at the top, which you of course tie up to 

 a wire trellis. 



June 1st, remove all the rough and loose manure from the border, and fork in th-, 

 remainder. June 10th, mulch the border with tan bark, about two inches thick, to 

 keep the roots in an equal temperature and prevent the sun from operating too pow- 

 erfully upon them. Care should be taken that there be at no time a sudden change 

 in the house; open by degrees, and close in the same manner. If the leal turns 

 yellow, examine the glass; there is probably a defective light of glass, which draws 

 the sun and scorches the vines. If the glass is defective, wash it on the inside with a 

 preparation of whiting and boiled oil and turpentine. Never syrmge the vines when 

 the sun shines upon them ; get up the moisture by keeping the floor wet. 



When you prune the old wood of a vine, (which may be done without detriment, 

 or dano-er of its bleeding, any time after the 1st of July,) use a very sharp prumng 

 knife and make one smooth, straight cut. The leading ones must be stopped soon 

 after they reach the top of the house; but leave two or three laterals, to keep the sap 

 in motion, which are to be stopped at intervals of two or three days. Pinch off all 

 tendrils, and keep the whole strength of the vine in as small a compass as possible ; 

 but never remove the leaves from the vine, or you will destroy the flavor of your fruit. 

 If you require more light, spread out the spur and tie it to the trellis. There shoulc 

 be at least one leaf between the fruit and the sun. Be sure and give plenty of air and ^ 

 room to the clusters, that they may get perfectly ripe, or the flavor will be destroyed. . r 



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