PEACH HOUSE. 331 
ible than numbers of small and ill-ripened bunches of grapes, 
smeared as they often are, with dust and honey dew. 
Avarice not unfrequently cheats itself in this matter; and 
it generally happens in the vinery, as elsewhere, that not 
he who desires most obtains most. The ripening, color, 
and flavor of grapes on the tree are said to be promoted by 
removing a portion of the foliage; this is to be done, how- 
ever, only after the fruit has attained full size; and by 
some it is, with apparent justice, alleged that the foliage 
ought never to be abridged. If it be abundant, and ex- 
posed to the sun, the grapes will come to perfection although 
shaded by the foliage. Sometimes the berries, when swell- 
ing, seem suddenly arrested in their progress to maturity, 
and remain stunted and shriveled. This affection is called 
shanking by gardeners, and is generally ascribed to damp 
and noisome vapor, or the want of due circulation of pure 
air. 3 
The forcing of the earliest vinery may commence in 
January. At first the temperature may vary from 50° to 
55° Fahrenheit in the mornings and evenings. When the 
buds have burst, it may be raised to 70°, and in the flower- 
ing season it may be kept at 75°. At this period it is 
necessary that the air should be preserved moist by frequent 
steamings. Upon the appearance of color in the fruit, the 
waterings should cease, and air be copiously admitted. In 
the early vineries, it is necessary to continue the fire-heat 
without intermission: in the later houses this is not re- 
quired, but it must be used occasionally, even in warm 
weather, td obviate the effects of damp. 
Tue Peracu-Hovusz.—A peach-house, intended to be 
commanded by one furnace, is generally about forty feet 
long, ten or twelve feet wide, and fourteen feet high; but 
