THE GRAPE VINE. ^ 83 



vines the second season that will yield first-class grapes 

 the third year of their growth. Presuming' that the 

 vines are planted and started into growth with fire-heat 

 in April, as soon as the huds are burst half an inch or so, 

 rub them all off" in the case of the temporary vines to 

 be fruited next year down to near the top of the front 

 sash. After they advance a little more, and a good 

 strong bud can be selected a few inches below the top 

 of the front light, remove all except it and another in 

 the mean time, in case any accident should occur to one 

 of them. In the case of the permanent vines at each 

 rafter, rub them all off down to the bottom of the rafter. 

 From thence let one bud come away as a leader, and 

 ultimately leave just other two, one on each side of the 

 stem, starting from half a foot or so below the leader. 

 These three shoots, with their lateral growths, and the 

 temporary vines, will be enough to cover the whole roof 

 with foliage without crowding any of the leaders. 



Eaise the night temperature to 60°, and admit air in 

 the morning as soon as the thermometer rises above 75^* 

 with sun, increasing the air as the heat increases. Apply 

 fire-heat sparingly the greater part of the day with 

 sunshine. Keep the atmosphere moderately moist, and 

 gently syringe the vines and sprinkle the floor with 

 tepid water when the house is shut up in the afternooUi 

 After the plants that have been raised from eyes the 

 previous season make some 8 or 9 inches of growth, 

 they generally stand still for eight or ten days ; and I 

 have known the inexperienced have great impatience, 

 and fear lest something serious was amiss as the cause of 

 an almost total cessation of top growth. This pause is 

 consequent on the growth having been so far supported 

 by the stored-up sap in the stem and roots of the vine. 



