82 FRUIT CULTURE UNDER GLASS. 



of well-ripened wood and roots. On the attainment of 

 this depends to a very great extent the production of 

 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 buds are burst half an 

 inch or so, rub them all off, in the case of the tem- 

 porary 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 meantime, in case any accident 

 should occur to one of them. In the case of the per- 

 manent 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 atmos- 

 phere moderately moist, and gently syringe the vines 

 and sprinkle the floor with tepid water when the 

 house is shut up in the afternoon. After the plants 

 that have been raised from eyes the previous sea- 

 son make some 8 or 9 inches of growth, they gener- 

 ally 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 



