THE GRAPE VINE. IO9 



now quite common. Inarching on to established 

 vines enables the cultivator to introduce new or desir- 

 able sorts, at a time when it may not be possible to 

 l^lant them out in new borders ; and by the same pro- 

 cess those who have only a very limited accommodation 

 for vines can have any variety introduced into their 

 collection with the greatest ease. 



There are many well-known ways of inarching and 

 grafting the vine, but there is none which I have ever 

 seen practised that is so simple, or that makes so com- 

 plete and speedy a union, as that of uniting two young 

 green growths in the ordinary way of inarching. I 

 have often taken a young vine struck from an eye 

 when not more than 18 inches high, and inarched it 

 on to the growing side shoot of a vine. The rapidity 

 with which the two unite is wonderful. AU that is 

 necessary is to place the young vine in a position 

 suitable for joining it to the stock, then with a sharp 

 knife to cut a slice from its side about 2 inches long 

 and about half through the young growth at its 

 deepest part. Then a similar slice is cut from the 

 stock, and the two wounds nicely adjusted to each 

 other. First, in tying them, let the two be rather 

 easily fixed to each other above and below the union, 

 and then bind them sufficiently close with soft matting 

 to cause them to fit nicely together. In fourteen days 

 they will have so far united that the ligature may be 

 slackened a little to give the wood room to swell. In 

 another fortnight the union will be complete. During 

 the process supply the young vine with water till the 

 union is formed, and then, if the plant is not required, 

 it may be allowed to dry off altogether ; or where this 

 is undesirable, it should be cut through below the 

 union by degrees, and the top cut off the stock in 



