THE VINE 



247 



the perfect finish of the bunch and berry at this period is an abundance of sturdy, 

 large, and healthy foliage ; without this the best grapes cannot be grown. 

 Therefore every effort must be directed not only to produce such leaves, but 

 also to protect them from harm by the ravages of insects. I have before given 

 directions as to the importance of the timely and systematic stopping of all sub- 

 lateral growth at the second or third leaf ; they should not be allowed to grow 

 wild, as is often the case, and then be cut out in armfuls at a time. But if the 

 best leaves of the vine are seriously damaged by red spider or from any other 

 cause, then the sub-lateral growths must be encouraged, as it is useless to expect 

 perfect development and finish in the absence of an abundance of foliage, and this 

 is particularly so in the case of black grapes. Some moisture in the atmosphere 

 may be given until the grapes are partially coloured ; it must be then gradually 

 diminished, finally keeping the vinery perfectly dry, admitting air when the 

 weather is favourable, and having the pipes warm. When one desires to hasten 

 the ripening of Muscats for exhibition or other purposes, this may be effected by 

 tying back sorne of the leaves and partially exposing the bunches. 



Storing Grapes. — As soon as Christmas is past all late grapes hanging on the 

 vines should be cut off with a piece of shoot (below the bunch) attached, long 

 enough to insert in a bottle of water or some other receptacle provided for the pur- 

 pose. In many gardens grape-rooms, properly fitted up, are provided. In smaller 

 gardens where these are not available grapes can be kept well for months by 

 placing the shoot attached to the bunch in a bottle of water and fixing the bottles 

 on a rack, similar to a wine rack, but with a piece of wood at the edge to raise the 

 neck of the bottle slightly so that the water will not run out. A cellar or room 

 where the temperature never falls below 45 or 50 degs. Fahrenheit, and where it 

 is dark, will suit admirably. A very dry room must be avoided, for evaporation 

 would be too rapid. The water in the bottles must be changed occasionally 

 and kept perfectly fresh; a piece of charcoal put in is a useful means to this end. 

 The bunches should not be placed too closely together, and should be examined 

 once or twice a week to see that there are no decayed or decaying berries ; these 

 when found must be carefully removed at once. 



APPROXIMATE TEMPERATURES FOR EARLY FORCING 



November 

 December 

 January . 

 February 

 March . 

 April 

 May 

 June 



Maximum {by Day). 



from 57 to 62 degs. Fahr. 

 60 to 64 

 65 to 68 

 68 to 71 

 70 to 74 

 72 to 76 

 75 to 78 

 75 to 78 



Minimum {by Night). 

 from 54 to 57 degs. Fahr. 

 „ 55 to 58 

 „ 57 to 60 „ 



„ 60 to 63 „ 



„ 64 to 67 „ 



„ 65 to 68 

 „ 66 to ^o „ 



„ 66 to 70 „ 



The above table is intended only as a guide to the temperatures necessary to 

 produce ripe grapes by the end of May after closing the house for forcing on the 

 1st November. On the afternoon of sunny days, when the vinery is closed and 



