304 FRUIT CULTURE UNDER GLASS. 



to these ■will do with exactly the same treatment recommended 

 for suckers, only be very watchful that they do not get such 

 a drying as is likely to cause them to fruit prematurely when 

 increased moisture and temperature are given to them by-and- 

 by. Keep Smooth Cayennes, and other winter varieties that 

 are swelling off their fruit, steadily moist at the root, with a 

 night temperature of 70° and 80°, or 10° more by day, and 

 the bottom-heat 85°. Avoid syringing overhead after the 

 beginning of the month, but maintain a moist genial atmos- 

 phere more by sprinkling the floors and surface of the bed 

 than from the steaming apparatus. An over-moist atmos- 

 phere at this season is productive of large crowns, which are 

 a great disfigurement to pines. Take good care of aU fruit 

 that may chance to show this month. These kept in a tem- 

 perature of 70° all winter, will come in very acceptably in 

 spring, when pines are generally scarce and much appreciated. 

 Get coverings ready for pits during severe weather, which is 

 much to be preferred to keeping up temperature by hard 

 fixing. Frigidomo is excellent for this purpose. 



Chrapes. — November is perhaps the most critical month 

 for grapes of the whole keeping season. Look carefully over 

 the bunches at least three times weekly, and remove every 

 berry that shows the least signs of decay. Hamburgs espe- 

 cially require this care. Make fires sufficient to warm the 

 pipes slightly on the mornings of fine days, giving air at the 

 same time, so as to expel the damp. "When frost occurs, 

 keep the temperature about 45°. There should not be a 

 plant requiring water in vineries where fruit is hanging in 

 winter. Prune all vines that have cast their leaves, remove 

 aU the loose bark and dress them, and otherwise clean the 

 vineries as directed. Presuming that the early vinery has 

 been pruned and otherwise prepared for starting this month, 

 a quantity of leaves mixed with a little stable-litter should 

 now be formed into a bed or ridge in the centre of the house. 

 This will soon ferment and heat, and a portion of it should 

 be turned over every day so as to give a little heat and moist- 

 ure. This body of warm material will, in ordinary weather, 



