THE CULTURE OF THE GEAPE. 125 



after it has once taken liold of the bunch, there is no 

 remedy ; the part affected must be lost. In September, 

 cut out all the laterals from the new cane, as directed 

 last year. 



This ti-eatiiient of the vine will give you delicious 

 fruit, well-colored, and, consequently, high-flavored ; in 

 black grapes, it may be laid down as a general rule, that 

 when fully ripe, the blacker the grape, the more spirited 

 and richer the juice ; bunches weighing about one pound 

 are usually better ripened than larger ones. The berries 

 of the Black Hamburgh, grown by these rules, will 

 measure three and four inches round. This grape is of- 

 ten grown of a slightly reddish tinge, and sometimes 

 with very large berries, very sweet, indeed, but deficient 

 in flavor. 



This is a simple process, but the practical operation of 

 it involves much labor and unremitted attention. After 

 all is done that is required by pruning, thinning, watering, 

 &c., much depends upon the proper ventilation and heat 

 of the house ; this must be opened and shut as the 

 weather changes ; if clouds are constantly passing during 

 the day, and the sun alternately obscured or shining, it 

 will be difficult to regulate the temperature ; a partial 

 opening of the top lights will allow the heat to escape, 



footatalk, or stem of the bunch ; in either ease, it causes tho fruit beyond 

 the affected spot to shrivel, turn acid, and become worthless. When only 

 the footstalk is iiijured, it is termed slirivel; when a shoulder, or part of the 

 main bunch, it is said to be shanked. When it first appears, it is of a 

 brown color, and is on one aide of the stem only ; at this time, removing 

 the spot with a sharp knife will often stay its progress ; when this is not 

 done, it wUl soon spread around and meet, thus girdling the part affected, 

 (ind as completely destroying the fruit' beyond,. as if it had been cut off. 



