390 Treatment and Management of the Vines. 



There are various opinions in regard to the utility of this 

 course of practice. A superabundance of foliage is by some 

 advocated ; others maintain that it should be taken off, to let 

 in the sun's rays to act on the fruit. Whatever theory may 

 advance in favor of these extremes, practice will and must 

 condemn. In a grapery, sufficient foliage is necessary to feed 

 the grapes as well as to shade them from the direct rays of the 

 sun ; a dense shade, which neither the sun or light can pene- 

 trate through, cannot be too much deprecated ; the fact is, 

 the leaves would soon become thin and languid, and a dozen 

 of such would not return as much wholesome food to the 

 grapes, or to the wood or roots, as one fine healthy leaf would 

 do. I have seen grapes that have been grown under such a 

 thicket of laterals and foliage, that had lost all the appear- 

 ance of what they really were, from their meagre growth. 

 The sun ought to shine on every leaf, more or less, or they 

 cannot perform the work assigned them to do. 



Temperature of the Grapery. — When the grapes are in 

 flower, the temperature should be kept as even as possible, 

 and the waterings more moderate. The thermometer will 

 indicate the heat to be at mid-day, from 85° to 95°, and fall 

 at night to 55° or 60°, and some times much lower, if the 

 nights be cold, without any apparent injury to the vines. I 

 do not syringe the vines after they are finally trained up to 

 the trellis at any time through the season, unless it is to coun- 

 teract the mildew. The vine fritter, that pest in some situa- 

 tions, can be completely eradicated by strong fumigations of 

 tobacco, which should always be done when it rains, or when 

 the atmosphere is thick and heavy. 



Thinning of the Grapes. — When the grapes are as large as 

 a marrowfat pea, thinning should be commenced. A prac- 

 tised hand is necessary to do this thoroughly, for on its being 

 well or ill done rests, in a great measure, the good or bad qual- 

 ity of the fruit. The large grapes such as Black Hamburghs 

 should be cut out freely at this time. If the border should be 

 dry, give two or three inches of water to the roots if a suffi- 

 cient supply of it be at hand. Mulching the border with leaves 

 or coarse manure should also be attended to. 



When the grapes are stoning, the laterals may be allowed 

 to ramble more at length, but as soon as the second swelling 



