THE GRAPE VINE. IO3 



moisture through the house, to be condensed on the 

 surface of the berries, and cause them to damp. When 

 such weather occurs, rather keep the ventilators shut, 

 and keep a very slight warmth in the pipes. Grapes 

 are now very successfully preserved by being cut 

 before the dead of winter, after the vines have shed 

 their leaves, with a portion of wood attached to the 

 bunch, which is inserted in bottles of water having a 

 few pieces of charcoal in them, ^md ranged in rows in 

 racks made for the purpose, in a dry room where the 

 temperature can be steadily kept at about 40°. In this 

 way they can be kept for many weeks ; and where it is 

 necessary to have plants stored in late vineries, it is 

 far preferable to leaving the grapes to take their chance 

 along with them. Of course, the flavour of the grape is 

 slightly deteriorated from imbibing part of the water. 

 But it allows the, vineries to be used for other purposes, 

 and of the vines being pruned before there is any chance 

 of their bleeding. 



GENERAL MANAGEMENT OF BOEDEES. 



In many cases borders do not receive that amount of 

 attention after they are first made, necessary to keep 

 them in good condition for a lengthened period. The 

 management of the borders being only another term for 

 the management of the roots, its importance is not easily 

 overrated. I have recommended that in making borders, 

 their completion should extend over a period of at least 

 three years. It would, however, be greatly to the benefit 

 of vines, if all interference with the border and roots did 

 not end there. It is for many reasons not always con- 

 venient to keep adding to the front of the borders for 



