288 



THE GARDENER'S ASSISTANT. 



each ramification should be successively in- 

 spected, and the berries thinned out where they 

 would otherwise be too thick, taking care to 

 cut off those nearest the axis or central stalk. 

 The reason of this is obvious, for if we cut 

 off, say, two-thirds of the outer berries, those 

 left would still be crowded; but by reversing 

 the process the berries occupy a wider space, 

 just as a number of persons forming a small 

 circle may be overcrowded, but by each with- 

 drawing from the centre all soon find plenty of 

 room. In proceeding up the bunch, peduncles 

 from the main axis bearing three berries, as 

 already mentioned, will be met with; the ter- 

 minal one may be left, and the two side ones 

 removed. 



The thinning of the berries should be modi- 

 fied according to the varieties and the space 

 the berries require when full-grown; and in 

 avoiding overcrowding the bunches should not 

 be made too thin. Moreover, the berries should 

 not be touched either with head or hands that 

 are perspiring. As they increase in size after 

 the first thinning, the bunches should be looked 

 over, and regulated by a second thinning. After 

 the berries have stoned and taken the final 

 swelling, they should be again examined in 

 case any should be in danger of wedging at the 

 finish. 



Where there are shoulders they should be 

 tied away from the main part of the bunch, 

 and then thinned. A readier mode of suspend- 

 ing the shoulders of large bunches is by means 

 of convenient lengths of fine wire, such as is 

 used for mounting bouquets, bent at each end 

 into the form of a crook, one end being hooked 

 in near the end of the shoulder, and the other 

 hooked on to the nearest training wire, or firmly- 

 placed shoot, so as to elevate or spread out the 

 portion of the branch to which it is attached. 

 This may be done and undone much more 

 rapidly than a tie. 



Keeping the Grapes. — When the fruit becomes 

 ripe in the early houses it can, if required, be 

 kept in good condition for some considerable 

 time if the following simple conditions are ob- 

 served: — The house should be kept cool, the 

 floors damped down on hot, bright days, and 

 the borders kept in an equable state of moisture ; 

 the reverse conditions cause shrivelling. Un- 

 less the Vines are well furnished with foliage 

 a slight shading of the roof will be beneficial, 

 as black Grapes when fully ripe soon lose colour 

 if exposed to direct sunshine. 



More care is needed with regard to the keep- 

 ing of late Grapes. These should be ripe at 



the end of September or early in October. 

 After this stage has been reached and the house 

 cooled down, the temperature, whilst avoiding 

 the use of fire-heat, must never be below 45°. 

 The internal air must be kept dry and the 

 house well ventilated when our climatic con- 

 ditions will allow. During damp weather use 

 as much fire-heat as will keep the air in circu- 

 lation, and keep the ventilators at the apex 

 closed, and at the front also if the damp is 

 accompanied by fog. Gather up the cast leaves 

 daily, as they give off moisture if allowed to lie 

 about. Look the bunches over frequently, cut- 

 ting out any decaying berries. 



Towards the end of the year the fruit will 

 keep better off the Vines, the bunches should 

 therefore be cut and transferred to a room that 

 is quite dry, and in which the windows are 

 fitted with shutters (late Grapes are best kept 



Fig. 1070— Method of keeping Grapes when cut. 



in the dark), and with a temperature ranging 

 between 45° and 50°. In this, temporary racks 

 can be fitted up for holding the requisite num- 

 ber of bottles at small outlay. Wine bottles, 

 if clean, are as good as any that can be had, 

 as they allow the insertion in the water of a 

 good iength of stem (fig. 1070). Fill these 

 with clean water and put a small piece of char- 

 coal in each to keep the water sweet. When 

 all is in readiness the Grapes may be cut and 

 transferred the first fine day. With proper 

 care in the way of inspecting the bunches 

 weekly, keeping the bottles filled with water, 

 the Grapes will — so long as the air is dry and 

 the above temperatures are not exceeded — keep 

 until the season is well advanced. 



