VI. LIST OF "FRUITS. 



year or two, and others will be always coming out to 

 supply their place. Whether against a wall, under glass, 

 against a house, or on a roof, you observe the same 

 rule : your vine is furnished with perpetual limbs instead 

 of being annually furnished with new and long shoots. 

 Hoping that I have made this matter of training and 

 priming vines intelligible to the reader, I have now to 

 speak of the management of the fruit, of the soil suitable 

 for vines, and of the sorts of grapes. When the grapes 

 get to be of the size of a pea, or thereabouts, they 

 should be thinned in the bunch with a sharp-pointed 

 scissors. More than half of them, and those the 

 smallest, of course, should be cut out, otherwise they 

 will not be so fine 5 and, in some cases, the fruit will be 

 so closely pressed together on the bunch as to cause 

 moulding and rotting. It is supposed, and I believe the 

 fact, that thinning the grapes adds greatly to the weight 

 of the bunch, and certainly it heightens greatly the 

 quality of the fruit. As to the soil for grapes, it cannot 

 be too rich. The ground should be dug about the roots 

 not only in the fall and in the spring, but even in the 

 summer. The earliest grape, is what we call the black 

 July, and what the French call the noir hdtlf ; the Chas- 

 selas, which is a white grape, approaching to a yellow, is 

 also very early ; the Black Hamburgh is a fine grape and a 

 great bearer, and this is the sort of the famous Hamp- 



i ton Court vine ; the White sweet-water is a very fine 



* grape ; and these four would satisfy me j but, I shall 

 here add the Kew list of grapes, and with that list I 



vi conclude this long article. Burgundy, Black Cluster, Black 

 July, Common White Muscadine, Pars ley -leaved Muscadine ; 



these are called, in the HORTUS KEWENSIS, wall-grapes ; 

 p 



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