66 THE CUL'xURE OF THE GRAPE. 



Bemarhs on the Cultivation of the Vine. — By James 

 Hutchinson, Gardener at Cranston Hill, near Glasgow. 



After some remarks relative to spur and other systems 

 of pruning the vine, this writer goes on to recomnjcnd 

 the long cane system as the best. As I have explained 

 this plan fully and stated the objections to it, I shall not 

 repeat here his remarks, but shall give what he says rel- 

 ative to the temperature of the house and border where 

 the vines are to be forced. In my opinion, they are well 

 worthy of careful attention. 



" I commence forcing about the end of February, or 

 beginning of March ; previously to which, I cover the 

 vine border, to the depth of ten or twelve inches, with 

 horse dung of the best quality. Before this dung is laid 

 on the border, it should be thrown up in a heap for two 

 or three days, until it begins to heat properly. It should 

 then be laid on the border without delaj', as its powers 

 will be greatly weakened by the process of fermentation. 

 The temperature of the surface of the border will be 

 raised, by means of this dung, to about 50° Fah., a point 

 of great importance. It is evidently contrary to nature 

 to be forcing the vines when the roots are exposed to 

 cold, or, at least, deriving no warmth to stimulate the 

 juices of the plants. I keep the temperature in the hot- 

 house at about 50° in the morning, at first ; and about 

 55° during the day, if dull weather. If the nights are 

 very cold or frosty at the commencement of forcing, if 

 the thermometer is 48° in the morning, I am satisfied. 

 This heat is continued until the buds are all broken ; af- 

 ter which, the thermometer may be allowed to range be- 

 tween 50° and 65° in the morning, and about 60° during 



