THE GRAPE VINE. 95 



When syringing is discontinued, keep up a constant 

 supply of moisture by means of the steaming apparatus 

 and daily sprinklings. Even in the case of Black Ham- 

 burgs, and other free-setting sorts, it should not be 

 ■withheld when the vines are in flower. Atmospheric 

 moisture, however, must not be carried to excess, 

 especially in the morning part of the day. An over- 

 moist atmosphere when the house cannot be regularly 

 and freely ventilated, to a certainty produces those ex- 

 crescences so often met with on the under sides of vine- 

 leaves, in dull wet seasons especially. It is desirable 

 to follow nature as far as possible, and the foliage of 

 vines and all plants should be allowed to become 

 perfectly dry, and surrounded with a comparatively dry 

 air for a time once in the twenty-four hours. It gives 

 a texture and strength to the foliage which cannot be 

 attained under the influence of too much moisture. 

 When colouring is first noticed, avoid withdrawing the 

 moisture suddenly, but let it be done gradually till 

 it ceases altogether, when the grapes are nearly fully 

 coloured. A dry air is favourable to the proper ripening 

 of grapes which have to hang for months after being ripe, 

 and fire-heat should be applied at intervals in fine days, 

 when the ventilators can be opened to carry off the 

 moisture. On damp days it is best to keep the house 

 shut up. 



It is not very easy to give definite directions how 

 often inside borders should be watered. If the borders 

 are well drained, and the soil open, vines when in full 

 growth and bearing require a great amount of water. 

 Before forcing commences, the border should have a 

 good soaking, and it should never afterwards be allowed 

 to get very dry. Whenever it shows signs of dryness 



