158 



Vineyard Culture. 



vines, and eight-tenths of an inch to two inches in 

 thickness, according to their length. They are of hard 

 wood, such as oak, chestnut, locust, etc.; or of white 



[Fig. 63.] — Vines Trained to a Tree. 

 wood, such as willow, poplar, etc. They are made 

 more durable by being burnt at one end, to the length 

 of sixteen inches, and the burnt part dipped immedi- 

 ately in hot tar. For the past few years the system of 

 Boucherie has been much used in the preservation of 

 grape-stakes, particularly those made of white wood, 

 which are then almost as lasting as those made of hard 

 wood. M. Baltet, nurseryman at Troyes, performs 

 this operation in the following manner : 



Make a cemented cistern, of a depth proportionate 

 to the length of the stake. Prepare, in this cistern, a 

 solution of sulphate of copper in cold water, in the pro- 

 portion of one pound of sulphate of copper to six gal- 

 lons of water. This salt of copper, placed in small 

 baskets, on the surface of the water, gradually dissolves. 

 The stakes are cut while yet green. Tie them up in 



