THE VINE 241 



which to close the vinery. This term " closing the vinery " is w^ell understood 

 amongst gardeners. To the amateur I would say that it refers to the first 

 occasion on which heat is applied to the vine to cause it to commence growth. 

 The ventilators should be closed early enough in the afternoon to make the 

 temperature rise to 75 degs., or even 80 degs. for an hour or two. It will soon 

 cool down. A reliable thermometer must, of course, be fixed in the vinery, and 

 in such a position that the sun cannot possibly shine on it, or it will not indicate 

 correctly the heat of the atmosphere. The thermometer must be carefully 

 watched, as it will be the compass, as it were, by which to steer the vines to 

 a successful issue. Before the house is closed the vines, walls, and borders 

 should be well syringed. In the morning, as soon as the thermometer 

 registers about 60 degs., a little top air must be admitted ; later, towards 9 a.m., 

 as the sun gains power, more top air must be given, so that the temperature 

 shall not rise higher than from 70 to 75 degs. It is better not to open the 

 front ventilators at all until danger of cold winds has passed away, and only a 

 little even then if the temperature can be kept within limits by means of air 

 admitted through the top ventilators. As the season advances and the air 

 becomes warm, the same caution is not so essential in regard to front ventila- 

 tion, but the grower must always bear in mind that it is sun heat only he has 

 to depend upon to develop and ripen the crop. Never forget to close the 

 vinery after syringing in the afternoon in time to make the temperature rise to 

 75 or 80 degs. Fahr. A supply of water must be kept in the house, so that it 

 may be warm. Syringing with cold water might check growth. The follow- 

 ing varieties are excellent for this purpose : — (Black) Black Hamburgh, 

 Madresfield Court, Black Frontignan (small). Early Royal Ascot, Black 

 Alicante, Black Prince ; (White) Golden Hamburgh, Foster's Seedling, 

 Buckland Sweetwater, Ferdinand de Lesseps, Royal Muscadine, Chasselas 

 Napoleon. 



GRAPE CULTURE FOR MARKET 



During the past few years the culture of grapes for market has undergone 

 great changes. Many acres of land are now covered with glass-houses, princi- 

 pally in the north of London, the neighbourhood of Worthing, and in the 

 Channel Islands, and the supplies sent to market are enormous. Twenty or 

 thirty years ago grapes fetched regularly as much as 20s. or 25s. per lb., 

 5s. or I OS. per lb. were considered quite ordinary prices. In 1896 Mr. 

 Peter Kay wrote that the prices obtained varied from 6d. to 5s., and those 

 now ruling are even lower still. Mr. Kay's remarks in a paper read before 

 the Horticultural Club, and reprinted in The Garden, upon how to start 

 a market nursery, are worthy of reproduction : " That land is best which 

 has soil 2 to 3 feet deep, resting upon a subsoil easily drained. There should 

 be ample means for obtaining an abundance of water, and equally ample means 

 for getting rid of the same. Whether the land is pasture or arable is not vital, 

 but, of course, preferably pasture ; then its closeness to means of communica- 

 tion must be considered, especially with regard to fuel and carriage of produce 

 to market, and these things may vary so much in different localities that, with 



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