F. RUBENS UPON THE VINE AND ITS TREATMENT. 3I5 



may be sown, especially in clayisb, heavy, and little moist soil ; 

 throu.<^li it the qualities will enhance much. 



3. Vegetable-animal Manures. — 'These consist of excrements of 

 animals. This manure will not act as soon as animal manure; 

 it decomposes sooner than vegetable, and is for this reason ani- 

 mating. It promotes not only the activity of the soil, but it will 

 act upon the decomposition of the humus. The quality will de- 

 pend upon the fodder of the animals, and the care bestowed upon 

 the manure. The best manure for grape-vines is always that from 

 cattle. Horse and sheep manure may be used with advantage. 

 For hot soil, manure from cattle is to be preferred ; for cold and 

 moist soil, that from horses and fowls may be used. 



4. Mineral Manures. — The best is lime. Marl is excellent ma- 

 nure, especially if it contains lime. Sand is the best improvement 

 for heavy soils. 



IV. 

 PRESERVING AND SHIPPING GRAPES. 



Quality of the Fruit. — Grapes which were grown during a warm 

 and dry year, or on a warm and dry soil, will keep longer than 

 those which have grown in a cold and wet year. Thickly-clus- 

 tered grapes, of a thin skin, and which contain much watery sub- 

 stance, are always inclined to decay soon, which makes them unfit 

 for preserving. 



Selection of Varieties of Grapes. — Only those grapes of which the 

 berries hang loose and have a thick skin should be selected for 

 packing. The different varieties of Chasselas are well adapted 

 for this purpose, especially the Chasselas de Foniainebleau, Chasselas 

 blajic, and Chasselas croquant. The grapes should remain as long 

 as possible on the vines. A little frost will not hurt them. 



Different Ways of Preserving Grapes. — (1.) To preserve single 

 bunches of grapes, they may be laid on a board, then covered with 

 flower-pots, glass bells, etc., and the hole be covered with fine 

 sand. (2.) The grapes may be placed in a cellar, and suspended 

 on frames without touching each other. The grapes should be 

 looked after every week to separate the bad berries. It is well 

 to ventilate the place in which they are kept occasionally. (3.) 

 Clean barrels may be used, one head be taken out, and the grapes 

 packed in the barrel with fine sawdust ; after which the head is 

 put on again, and the barrel then placed in a dry cellar of even 

 temperature. 



The principal object should be to pack the grapes in as dry a 

 state as possible. If the distance is not far, the grapes may be 

 packed carefully in boxes, and then covered. Otherwise they 

 should be packed in sawdust, and then covered with a lid. 



