THE CULTURE OF THE GRAPE. 63 



kind of soil, its effects will seldom disappoint the expec- 

 tation of the farmer." 



By an experienced grape grower. — This person says 

 the border " should be frorn thirty to forty feet in width, 

 and should be formed of loamy soil, sharp sand, and at 

 least a fourth part of well rotted horse dung." — S. A. M., 

 Loudoiv's Magazine^ vol. 10th, p. 266. 



By A. Forsyth; — " At the back wall of the grapery, 

 the soil is prepared to the depth of six feet ; and at the 

 further extremity of the border, (sixteen feet wide,) there 

 are three and a half feet of soil composed of equal parts 

 of the following soils : turfy loam, (the top spit of a very 

 old undisturbed piece of pasture, occupied as a rick 

 yard,) two pai-ts ; rotten dung, one part; lime rubbish, 

 one part; gritty mud, (the same as road drift,) one part." 

 — Loudon's Magazine, vol. 10th, p. 547. 



By Jasper Wallace, gardener to William Forsyth, Esq., 

 of Cayton. — " The situation for the border, if not natu- 

 rally dry, must be made so by draining. The best bot- 

 tom, in my opinion, is one formed of large flat stones got 

 from the top of a lime rock, which is of a nature that 

 would assist the growth of -the vines when they reached 

 it. The border ought not to be deeper than from two 

 feet to three feet; as, if it is more, the roots of the vines 

 will get away from the action of the summer weather, 

 and the good of the manure that may be put on the sur- 

 face I would have the border formed of decomposed 

 turf and good black earth, with a sufficient quantity of 

 decomposed cow dung, vegetable mould, and slaked lime, 

 well mixed by frequently turning it, and which should 

 be allowed to lie for two years, if convenient. 



