THE KITCHEN-GAEDEN. 31 



Elsinhurgh. — Bunches rather large, loose, shouldered ; berries quite 

 small, skin thin, black; bloorn blue; pulp, none; melting sweet, excel- 

 lent. Leaves, deeply five-lobed, dark green ; -wood slender, joints long. 

 Hardy. New Jersey. 



Propagation and Training. — ^The following on this subject, from Cob- 

 bett's "American Gardener," is one of the most concise and clear exposi- 

 tions of an easy and practicable mode of culture and training that we 

 have seen. Graperies and arbors, by this mode, are rendered unneces- 

 sary ; the vines may be planted along the north border of the garden, 

 the south side of a building, or in any convenient place, in a single line ; 

 the vines and fruit are at all times within convenient reach for pruning 

 or training the one, or thinning or plucking the other. 



The grape-vine is raised from cuttings or from layers. As to the first 

 — you cut off, as early as the ground is open in the spring, a piece of 

 the last year's wood ; that is to say, a piece of the wood which grew 

 the last season. This cutting should have an inch or two of the old 

 wood, but it is not absolutely necessary. The cutting should have four 

 or five buds or joints. Make the ground rich, move it deep, and make 

 it fine. Then put in the cutting with a setting-stick, leaving only two 

 buds or joints above-ground. Layers from the grape-vine are obtained 

 very easily. You have only to lay a shoot or limb, however young or 

 old, upon the ground, and cover any part of it with earth; it will strike 

 out roots the first summer, and will become a vine to be carried and 

 planted in any other place. The cut represents the trellis-works for 

 vines. These are to be five feet high, and are to consist of rows of posts 

 put firmly into the ground. 



Allow to each vine an extent of sixteen feet, and something more 

 for overrunning branches. 



Look now at the cut, which exhibits, in all its dimensions, the cutting 

 become a plant, Fig. 1. The first year of its being a vine after the leaves 

 are off, and before pruning. Fig. 2. The same year's vine, pruned in 

 winter, Fig. 3. The vine in the next summer, with shoots, leaves and 

 grapes, Fig. 4. Having measured your distances, put in a cutting at 

 each place where there is to be a vine. You are to leave two jointe or 

 buds out of the ground. From these^will come two shoots perhaps ; and 

 if two come, rub off the top one and leave the bottom one, and in winter 

 cut off the bit of dead wood which will, in this case, stand above the 

 bottom shoot. Choose, however, the upper one to remain, if the lower 

 one be very weak. Or, a better way is, to put in two or three cuttings 

 within an inch or two of each other, leaving only one bud to each out 

 of the ground, and taking away in the fall the cuttings that send up the 

 weakest shoots. The object is to get one good shoot coming out as 

 near to the ground as possible. This shoot you tie to an upright stick, 

 letting it grow its full length. When winter comes, cut this shoot 

 down to the bud nearest to the ground. The next year another and a 



devoted to agriculture and horticulture, a work, by the way, which we have found 

 to be among the most accurate and reliable in the country, conducted by a gentleman 

 of indomitable perseverance, who is wide-awake to the great interests he advocates, 

 and whose journal should be in the hands of all who cultivate even a garden. 



