THE CULTURE OP THE GRAPE, 31 



POLMAISE SYSTEM ATTACHED TO A FURNACE ALREADY 

 CONSTRUCTED. 



I have had attached to a furnace already constructed, (and 

 that has been some time in use,) of dimensions similar to the 

 one described, a system of circulation of the air which has 

 proved very successful. It is very simple. The furnace has 

 been enclosed, on the three sides within the house, with brick 

 work, leaving two or three inches of space only for the hot- 

 air chamber on all sides, and this brick enclosure is continued 

 along the sides of the flue, (where the heat is great,) for 

 about ten feet. The whole of this brick work is then covered 

 with stones, placed two inches above the furnace, and the 

 heat is led into any part of the house by a brick flue, covered 

 on the top with stones and closed at the ends, with two open- 

 ings near the extremity for the hot air to flow out on each 

 side. An opening is left, about three inches square, on the 

 level of the floor on each side in the brick work that sur- 

 rounds the furnace, close to the back wall of the house, to 

 admit the cold air, which commences to rush in as soon as the 

 furnace and flue become warmed ; and this circulation con- 

 tinues for hours after the fire has burnt out, the brick work 

 retaining the heat a great length of time. The cost of this 

 apparatus was about twenty-five dollars additional. 



PREPARATION OF THE BORDER, 



The border should be twenty feet wide, for each set of 

 vines, — if thirty feet, the better, — and two and a half or three 

 feet deep ; if you have but little room, you can manage to 

 grow very fair grapes with twelve feet of border ; but, in this 

 case, you must not plant the vines so close together,* The 

 following course is recommended in preparing the border : — 



If the soil is a good loam, begin at one end and trench it ; 

 mark off" ten feet the entire width ; throw out the soil two 



* See Plantinsr the Vines. 



