GKA 



[ 446 ] 



GRA 



by the fact, that the parts nearest the 

 glass, that is, the upper portions of the 

 hunches, and those parts most exposed 

 to the sun's influence, are the first to 

 suffer ; and this, also, goes far towards 

 substantiating the assertion, that the 

 shade of the foliage is necessary to the 

 well-doing of grapes. 



Want of Colour is often a defect of 

 the Black Grape, but not at all neces- 

 sarily arising from deficient light. The 

 green colour of leaves depends entirely 

 upon the presence either of light or of 

 uncombined hydrogen gas, but vege- 

 table reds, purples, and other colouring 

 matters of fruits, are formed, though 

 less intense, even in a total absence 

 from light. So far from full exposure 

 to light being requisite for the full co- 

 louring and ripening of grapes, they 

 never attain these desired qualities so 

 well as when shaded by one thickness 

 of leaf. The colouring matter of all 

 fruit is dependent partly upon the leaves 

 immediately above it, and partly upon 

 the fruit itself ; the necessary digestion 

 of the sap being commenced in the one 

 and perfected in the other. If this 

 digestion or elaboration of the sap is 

 checked by ungenial temperature, but 

 more particularly if the crop is too 

 heavy for the vine, or if the leaves, es- 

 pecially above the bunches, arc too 

 much thinned, defect of colour will 

 be the very usual consequence to the 

 berries. We have seen the blackest of 

 berries in situations where the sun 

 had never shone on them since they 

 blossomed; indeed, it only requires a 

 little close observation for one season 

 to dispel such a fallacy. It sometimes, 

 however, happens, that the principal 

 leaves on the same shoot with the 

 bunch are shaded by other main leaves, 

 or by laterals ; such si lading is sure to 

 be prejudicial to the colouring of the 

 berry, as well as to the maturation of 

 the buds connected with the shaded 

 leaves. And here we have one of the 

 reasons for such close stopping as the 

 vine is subjected to. Over- cropping, 

 alone, will lead to bad colouring; in- 

 deed, is one of the most fruitful sources 

 of it. It exhausts the tree of every 

 particle of prepared sap, and produces 

 debility in the root, which renders it 



readily susceptible to the stagnating 

 rains of an unpropitious season. 



In order to promote good colouring, 

 the ripening process should not be hur- 

 ried. It is evident, that very high tem- 

 peratures are not required for tliis pur- 

 pose, for the Black Hamburgh, on 

 common walls, is not deficient in co- 

 lour, in a good season. Now tbe co- 

 louring process, in the latter case, occurs 

 in the end of September, when the tem- 

 perature at night must sometimes be 

 near the freezing point. It is a com- 

 mon observation of practical men, that 

 the cold nights of autumn hasten ma- 

 turity in many crops ; and this is un- 

 doubtedly a fact, and traceable, we pre- 

 sume, to a cessation of the growing- 

 principle ; causing, thereby, a concen- 

 tration of the energies of the plant. 

 We would say, therefore, beware of too 

 high a temperature during the colour- 

 ing process, unless accompanied with 

 much solar light, and even then avoid 

 extremes. We would more especially 

 avoid night heat at this period, and 

 would promote a circulation of air night 

 and day. 



Blecd'my. This only occurs to the 

 vine, from the unhealed surfaces of cuts 

 made after the sap has commenced its 

 motion, and before the leaves are well 

 expanded. A red-hot iron, applied to 

 the bleeding surface until it be chiirred, 

 will stop the effusion of sap for a time, 

 if not permanently, and to effect a com- 

 plete stoppage at once, coat the charred 

 surface, and rub well into it, a paste 

 made of lime newly burnt and grease. 

 This hardens and forms an effectual 

 plaister. 



Mr. Knight's plaister wo know to be 

 effectual, and is thus composed : 



One-fourth of calcined oyster si id Is, 

 beaten to fine powder in a mortar, and 

 three-fourths of cheese, worked loge 

 ther, until they form a sort of paste ; 

 this mixture pressed into the pores of 

 the wood, either with the thumb or any 

 other means, will effectually stop the. 

 How of the sap ; sometimes a repetition 

 may be necessary, if it is not well 

 forced into the pores. See Mid/ctr. 



///.scr/.s. See .It'itriis, slphis, Coccus, 

 < 'itfciilioj and Thrijjs. 



GIUPTOPHY'LLUM. (From yraplw, to 



