No. 4.] GUA?K ( rLTrilE. 151 



GRAPE CULTURE. 



BY MR. EDWARD R. FARR.\R OF LINCOLN, ^L^.SS. 



For the commercial growing of grapes two things are essential,— 

 aptitude for the work and a favorable location, where the late spring 

 or early fall frosts are not likely to destroy the crop. If either of these 

 is lacking one will do well to give his attention to some other crop. 



Cold air settles on the lower levels something as water does, this 

 being referred to as frost di-ainage, so that an elevated hill slope is 

 needed for grapes, preferably with a south or southeast exposure. If 

 there is a body of water at the foot of the hill so much the better, as 

 the air moving down over the water is warmed, and rises, giving a 

 current of air which will occasionally save a crop, as it did this year 

 on a corner of my vineyard that slopes toward a pond, the rest of 

 the fruit being nearly all killed by the frost in June this season. 



The slope and the character of the land should be such as will ripen 

 the fruit early, as the price drops very materially when the New York 

 or western grapes come into the market, making it difficult to dispose 

 of our crop at a profit. Windbreaks, protecting the vineyard from the 

 strong prevailing winds, are a help. The injury to the leaves l^y high 

 winds gives favorable conditions for the entrance and growth of fun- 

 gous diseases. 



Soils. 



Grapes prefer a light, friable soil, and cultivation and cover crops 

 help to keep it in this condition. Occasionally, with special care, a 

 rocky or steep hillside may be used. 



Fertilizers. 

 Fertilizers should be used that will be ample for growing the fruit, 

 but without making undue growth of wood. Stable manure is more 

 apt to promote fungous growth than are commercial fertilizers. 



Varieties. 

 For commercial uses Moore's Early, Worden and Concord are the 

 best varieties. An additional list would be Winchell, Campbell's Early, 

 Diamond and Niagara. 



