THE CULTURE OF THE GEAPE. 70 



ing, and, up to midday, keeping up to 80°, or 85° with a 

 very humid atmosphere, allowing your fires, or boilers, 

 to cool down in the after part of the day ; it is my prac- 

 tice to give heat with light, and to reduce it with ap- 

 *proaching darkness. A vine, after vegetation is com 

 menced until the fruit is ripe, should never receive any 

 check. We will presume by this time, the grapes are 

 stoned, and changing color. Again examine your out- 

 side border ; if the heat has much declined, take part 

 away, adding more fresh in its place, working all well 

 up together to cause a brisk heat, which should be kept 

 up till your grapes are nearly colored ; by keeping the 

 roots in a somewhat corresponding temperature with that 

 to which the top is exposed, shanking and shrivelling 

 have been discarded, and the effect produced noble spe- 

 cimens of grapes without a shanked berry upon them, 

 no matter whether a wet or a dry season. After the 

 fruit has done swelling, you may remove the dung by 

 degrees from the roots, and discontinue the humidity of 

 the house, keeping up a brisk heat with plenty of air, so 

 as to color the fruit more perfectly, after which time you 

 may lower the house by degrees, keeping it cool and 

 dry. 



" If, by this time, your wood appears ripe, though the 

 leaves may not have changed color, you may disbud your 

 leading shoot, as mentioned for last pruning season, 

 shortening it so as the joint of two years' growth may 

 reach fifteen or sixteen feet; likewise, as the fruit is 

 cleared, you may prune your spurs, cutting them into 

 two eyes. Give your border a top dressing, and in all 



