THE CULTURE OF THE GRAPE. 57 



" When your shoots have sprung three or four mches, make 

 choice of the best, and rub the other oif. As the shoots 

 elongate, tie them carefully to the wires, taking off all ten- 

 drils and laterals as they appear. I may be allowed to say, 

 that the method of pruning I recommend, to bring a young 

 vine into a permanent bearing state the soonest, is by single 

 rod, on the spur principle. As the foliage becomes fully ex- 

 panded, raise the temperature in the night gradually to 60°, 

 as I consider 60° or 65° a sufficiently high night temperature 

 for the young vine, in its first season of growth. The tem- 

 perature in the day may be allowed to rise 10°, 20°, or 25° 

 higher, by solar heat, keeping up a very humid atmosphere. 

 If the heat of the leaves and litter has begun to decline, 

 work them up again with some good hot stable litter, covering 

 the border two feet wider. If the heat at the root can be 

 maintained at 90° or 95°, your prospects will be the more 

 cheering, as, by keeping a low temperature in the house 

 through the night, the roots of your vines, at that season, will 

 be in active work, preparing and gathering food for the fol- 

 lowing day. 



" As the season advances, your vines will be fast approach- 

 ing maturity ; keep your house less humid than before. If 

 the weather proves open and warm, you may reduce the ma- 

 nure at the root, taking away the whole as your vine ripens 

 towards the extremity, as it will have performed its good 

 offices to your satisfaction ; but you had better leave two or 

 three inches of the shortest dung, or else lay on a few de- 

 composed leaves, as you will perceive the heat of the dung- 

 will have kept and encouraged the roots, on and near the sur- 

 face of the border. By the time the wood has attained a 

 good brown russet color at the extremity, you may prepare 

 them for next year, as they will bear pruning, though the 

 leaves may not drop for weeks, any time Avithout danger. 



" My practice is, to disbud the cane as soon as the wood is 

 ripe. You may proceed thus : beginning at the bottom of 

 the vine, leaving a bud you think is well placed and on the 



