Treatment mid Management of the Vines. 391 



of the fruit commences, the stopping process must be renewed, 

 and strictly adhered to until the fruit is ripe. 



Preventioti of Mildew. — In cold houses, there is often dan- 

 ger from mildew, especially during a continuance of cold 

 damp weather. The following wash, applied as directed, 

 will immediately stop it when it makes its appearance: — 

 To one peck of quick lime, add half a pound of sulphur ; put 

 them into a tight barrel, and pour boiling hot water over them 

 sufficient to slake all the lime, and it will be foimd that the 

 sulphur is mixed with it in the best possible manner : then 

 pour on to the top of it three gallons of soft water, and stir it 

 well together, leaving it to settle ; in about twenty-four hours, 

 the water on the top will be perfectly clear. This should be 

 taken off as clear as possible, and put into a stotie jar, there 

 to remain until wanted. Half a pint of this mixture will be 

 sufficient for three gallons of water. This wash will not in- 

 jure either the fruit or leaves ; and no person could tell that 

 any thing but clean water had been used, only that it leaves 

 a stain on white paint, which will wear off in a little time. 

 This is a sure remedy for the mildew, and therefore worth 

 knowing to every grape cultivator. 



General Management. — When the grapes begin to ripen, 

 gradually lessen the humidity of the atmosphere in the house, 

 as all that will be needed now is occasional slight waterings 

 at midday, over the ground, when the weather is fine. A care- 

 ful examination of the grapes is frequently necessary, in order 

 to destroy vermin that may be attacking the fruit. By the 

 first of November, the fruit was all cut, and from that time, 

 all further labor upon the vines ceases, until pruning com- 

 mences, which is generally about the middle of the month. 

 The ventilation of the house every fine day, however, is not 

 neglected, in order to fully ripen the wood. 



Priming the Vines. — The mode which I have adopted in 

 my practice, is that which is called close pruning ; that is the 

 fruit-bearing spurs of the present year are cut quite out at 

 the fall pruning, and the spurs of the coming year are obtain- 

 ed from the dormant buds at the base, from which several 

 will spring up, as I have before remarked. I have produced 

 the finest bunches of grapes in this way, although some cul- 

 tivators argue that a good cluster cannot be obtained if the 

 spur is cut back beyond the first good eye. The vines have 



