54 THE CULTURE OF THE GRAPE. 



" "Witli regard to the surface manuring of the border, 

 as soon as the wood of the vine is fully ripe, it should be 

 forked over, about two inches deep, with a blunt dung- 

 fork, and six inches of the best cow dung should be put 

 on. To supply liquid manure for the border of one 

 house, get one bushel of common salt, as much black 

 soap, and a quantity of the drain ings of stable yard 

 dung, all put into a large cask, and allow it to stand for 

 a week ; after which, mix it with a large quantity of rain- 

 water, and put it regularly over the border ; then put on 

 as much common earth as will completely cover the 

 dung, but no more." — Loudon^s Magazine, vol. 12th, 

 p. 2-M. 



Mr. Loudon, in his Encj'clofiedia of Gardening, after 

 quoting the composts, as recommended by Speechly, 

 Abercrombie, McPhail, Nicol, Griffin, and Judd, adds 

 these woi-ds : "The depth of the border must be regula- 

 ted, in all cases, by the subsoil, and the climate. Where 

 the former is moist, and the latter is cold, the sliallower 

 the soil is, the better ; on the contrary, where the subsoil 

 is perfectly dtj, and the climate hot, as in the south of 

 France, the depth may be unlimited." — Article 3564, 

 p. 778. 



For the composts for the grape border, as recommend- 

 ed by Abercrombie, see soil used by him, Open Culture. 



" Fresh, light hazel loam, mixed with lime rubbish, 

 leaf mould, and a small portion of decayed hot-bed 

 dung," is advised by John Rogers, editor of the Frui. 

 Cultivator, published in London, 1837. 



" An excellent vine border may be formed upon an 

 impervious dry bottom, two feet deep, and composed of 



