THE CULTUBE OF THE GEAFE. 69 



gested and practised before Mr.Koberts's book appeared.* 

 It differs from his plan in not recommending the con- 

 tinuance of this heat by renewing of the fermenting 

 materials, which renewal, in my opinion, is necessary. 



Mr. A. Forsyth, in a diary of the culture of the grape, 

 published in Loudon's Magazine, vol. 10, page 548, also 

 gives directions relative to the covering of the border, as 

 follows : — 



"Nov. 25th, 1833. Forked the border about three 

 inches deep ; laid on turfy loam and old lime mortar 

 about two inches deep ; then old hotbed dung, well rot- 

 ted, two inches deep ; the roots being near the surface, 

 having been planted as shallow as possible. 27th. Laid 

 leaves on the vine border one foot thick, and fresh hot 

 dung one foot : protected the above from rains, &c. by 

 reed covers, used at other times for pine pits. Dec. 1st. 

 Fire heat applied. Jan. 5th, 1834. Heat of dung on 

 the border, 96°. 19th. Heat of dung on the border, 65°. 

 Feb. 1st. Dung on the border nearly cold. March 12th. 

 Dung, leaves, &c. cleared off the border to admit sun 

 heat, &c. ; the border was forked over. April 12th. 

 First berry of the Hamburgh beginning to change color; 

 border watered with dung water, (dry weather.) May 

 10th. Grapes exhibited at the gardens of the London Hor- 

 ticultural Society, for which the large gold medal was 

 awarded, the berries measuring three and a half and four 

 inches round." 



I cannot agree with Mr. Hutchinson in the propriety 



* See Mr. Roberts's plan for heating the border, and remarks relative 

 thereto. 



