234 NEW AMERICAN ORCHARDIST. 



the grapes have attained the size of peas, throw the liquid 

 on the fruit with a syringe, and repeat this twice a week 

 for three successive weeks. With Willis's Syringe whole 

 vineyards may be despatched in a very little time. 



MODES OF RAISING GRAPES BY ARTIFICIAL HEAT IN 

 VINERIES. The most approved mode of heating vineries, 

 as well as hot-houses and conservatories, at the present day, 

 is by the hot water system. This system consists of a boiler 

 placed at one end of the building, the water contained in 

 which is connected with that which is contained in a cis- 

 tern at the opposite end of the house, and on the same 

 level, by means of two large tubes of copper or of cast 

 iron, one of which forms the communication a few inches 

 above the bottom of each vessel, and the other forms the 

 communication near the top. Thus, when the fires are 

 kindled, the heated water flows or circulates in one con- 

 tinual current from the top of the boiler to the cistern, 

 while the water at the cistern, which has become more 

 cool, is continually returning to the bottom of the boiler 

 by the lower pipe. The water of the cistern communi- 

 cates a genial moisture to the atmosphere, which is highly 

 essential to the progress of vegetation. 



At the celebrated fruit establishment of Mr. Wilmot, at 

 Islevvorth, near London, the hot-houses and vineries are 

 warmed by means of hot water, but by a new and beau- 

 tiful system, which, according to Mr. Loudon, bids fair to 

 supersede all other systems and modes. From my obser- 

 vations, on a transient visit, of late, to that establishment, a 

 short account of the system is here subjoined. The house, 

 the subject of that examination, was eighty-four feet long, 

 sixteen feet broad in the clear, and fourteen feet high in 

 the highest part. Within the main body of the house, and 

 in the back part, and extending the whole length, is a 

 narrow air-chamber, formed of inch boards. This air- 

 chamber extends from the foundation below, to the height 

 of about three feet above the floor, and may be about 

 thirty inches in width. Throughout the whole length of 

 this air-chamber, the hot water circulates through four 

 cast iron pipes, each four or five inches in diameter, and 

 placed at the distance of three or four inches asunder. 

 These pipes are elevated at different heights, one above 

 another, obliquely, or like stairs or steps ; the two upper- 

 most communicating with the top of the boiler and of the 



