THE GRAPE 2iI 
of this quantity about 40,000,000,000 pounds 
are used in the manufacture of wines; about 
28,000,000,000 pounds are used dried, as raisins; 
and the remaining 12,000,000,000 pounds are 
consumed in the fresh state. The greater part 
of this latter quantity comes from vineyards, 
where a point is made of growing the best possible 
table grapes. But the product of no vineyard 
can compare in quality with the grape grown 
under glass. We will, therefore, first confine 
our attention to the hothouse grape and its 
culture. 
The European grape (Vitis vinifera) is the 
form most grown under glass, for, although it 
will stand considerable frost, it is not as hardy as 
our American grape (Vitis Labrusca). It is also 
capable of higher development both in size and 
quality when given protection and heat than 
is our native species. 
It used to be the prevailing idea that a small 
lean-to house facing south was the ideal house 
for grapes. Then there was developed the three 
quarter span house, planted back and front; 
but as the darkness interfered with the proper 
ripening of the fruit along the back wall, this 
type was not found satisfactory. The approved 
form at the present time is an even-span house 
