FRUIT. 165 



To grow grapes to the highest state of perfection for exhi- 

 bition, the vines mvist be comparatively young and in vigorous 

 health, with the borders fresh and well made. Worn-out vines 

 and exhausted borders are totally incapable of producing first- 

 class grapes, and must be renewed if the grower is to have any 

 chance to command success. In choosing the site of a vinery, 

 an open position with a gentle slope to the south is to be 

 preferred. A lean-to house of the following dimensions makes 

 a first-rate vinery for all ordinary purposes — Height at back, 

 1-5 feet; at front, 3 feet; with a width of 15 feet; giving a 

 length of rod of vine of about 21 feet. This structure should 

 be divided into convenient lengths, but not less than 30 feet, 

 which is sufficient for growing three or four kinds ; and more 

 varieties should not be grown in the same house if it can be 

 avoided. The earth should be excavated to a depth of about 

 3 feet 6 inches, and thus allow 3 inches for concrete in unsuit- 

 able subsoil for vine roots ; 9 inches for perfect drainage, and 

 2 feet 6 inches for the soil in which the vines are to grow. 

 Deeper borders are unnecessar}', and in strong soils the depth 

 may be reduced to 2 feet of soil with advantage. Surface 

 dressings, liquid manure, and the beneficial influence of air 

 and light operate most effectually on the roots in comparativelj* 

 shallow borders, and lengthened experience has fully proved 

 the good results. The concrete, where necessary, is composed 

 of a layer of lime and gravel or ashes, well mixed in the propor- 

 tion of about one of lime to six of gravel, laid on while the lime 

 is hot, levelled and beaten smooth, and allowed a few days to 

 dry and consolidate, when it forms a hard impervious bottom, 

 and should have sufficient slope to run water off quickly. On 

 this the drainage is carefully laid, from six to nine inches deep, 

 according to the slope of the bottom and the nature of the 

 materials. The top of the drainage fairly levelled, and a turf 

 with the grass downwards laid all over it, makes all ready for 

 the soil. This is usually obtained from an old pasture by 

 stripping the top three inches or more, according to the 

 quality, a moderately stiff marly loam being the most suitable. 

 It .should be chopped into pieces about four inches square, and 

 mixed with a little lime and brick rubbish, according to its 



