392 Treatment and Management of the Vines. 



a neater appearance by this mode, and I have always obtain- 

 ed the best results. 



A fortnight or more, according to the weather, after the 

 grapes are pruned, they should be secured in their winter 

 quarters, before severe frosts set in. This is done by covering 

 them entirely with straw, taking them from the trellis and 

 laying them along the grapery against the wall and near to 

 the ground. This completes the labor of the vineries for the 

 year. I may remark, however, that occasionally in very hot 

 days in February or March, the ventilating sashes are some- 

 times opened to prevent any danger of exciting the vines. 

 The crop for 1844 was about fourteen hundred bunches. 



1845. The vines were uncovered about the usual time, 

 and received precisely the same management as in 1844. I 

 have not thought it necessary, therefore, to repeat what I have 

 already said. The vines grew rapidly and strong, and the 

 product this year was about two thousand bunches. 



1846. During the present year, the vines have succeeded 

 admirably, and are now loaded with a very heavy crop, 

 which look in fine condition. Generally, each vine has thirty 

 bunches or thereabouts, some of them weighing nearly two 

 pounds, and the entire crop is about three thousand bunches. 

 The season has been sometimes rather favorable to mildew, 

 but it has been kept off without much trouble. During the 

 months of July and August, the thermometer frequently 

 ranged from 95° to 105° through the day, with all the venti- 

 lation we could give, and has often stood at 75'^ to 85° through 

 the night. 



The vines now occupy all the space, and are in their prime ; 

 all the pruning annually required will be to cut the spurs 

 clear back, and take up others from the dormant buds in their 

 places ; and if the rules 1 have laid down in the growth of the 

 vines for 1844 are followed, there need be no fear of a fine 

 crop in the grapery without fire heat. 



The varieties of grape cultivated are nine, and they are 

 generally set out so that three of a kind succeed each other 

 alternately. The names are as follows : Black Hamburgh, 

 Black Frontignan, White Frontignan, Chasselas of Fontain- 

 bleau. Golden Chasselas, White Portugal, Muscat of Alexan- 

 dria, Black Prince, and Black Constantia. 



