308 



CASSELL'S POPULAR GARDENINa. 



the "bundles three times, the first time immediately 

 after they are set, again after they are stoned, and 

 finally to remove any badly-placed berries before 

 they commence the last swelling. 



As yet nothing has been said about the weight of 

 grapes which a vine may be allowed to carry. If 

 over-cropped the grapes often shrink or fail to put on 

 perfect colour and bloom, without which they can- 

 not be considered first-rate. Badly-coloured grapes 

 never attain their proper flavour, and, notwithstand- 

 ing the fact that a great number of bunches may 

 have been left on the 

 vine, while being 

 second-rate in quality, 

 will not in the aggre- 

 gate weigh more than 

 a reasonable number of 

 bunches ; when the 

 e[uality, and, as a mat- 

 ter of course, the value, 

 will be on the side of 

 the smaller number of 

 bunches. On the other 

 hand, too light crop- 

 ping, particularly in 

 the case of vigorous 

 young vines, is not 

 recommended, as they 

 are apt to get too 

 strong and gross, when 

 the proper maturation 

 of the wood and buds 

 becomes difficult and 

 expensive. If the canes 

 in question have made 

 an abundance of 

 healthy foliage, with- 

 out which good grapes 

 cannot be expected, 



one and a haK pounds to every foot of rod will be 

 a good crop the first year. If it is found that they 

 make plenty of laterals throughout the stoning 

 period, it may be taken for granted that they are 

 not overloaded, when the crop may be repeated the 

 second year, and so on, allowing one and a half 

 pounds to a foot of rod so long as they make plenty 

 >f lateral growth during the time they are stoning. 



Moisture and Watering. — As soon as fire- 

 heat is applied to the house, sjo-inge the vines with 

 tepid water three times a day. Keep the evapo- 

 rating pans constantly full, and damp the floors' and 

 walls to prevent the atmosphere from becoming dry. 

 Where fermenting material is used and frequently 

 turned and sprinkled, it will be found a powerful 

 aid ; but alone it is not sufficient, as direct sja-inging 



Fig. 17. — Young Buncli Properly Thinned 



is necessary to keep the bark on the stems, as well 

 as the buds moist, until the most persistent break 

 into growth. Early vines should be well syringed 

 until the bunches begin to draw out, when, pro- 

 vided they can be kept free from spider, it may be 

 discontinued until after the grapes are cut. Later 

 houses, to which more air can be given, may be 

 syringed until the bunches approach the flowering 

 stage, and the damping of the old wood and foliage, 

 where it can be done without wetting the grapes, 

 may be resumed after they are set. Syringing, 

 however, should not be 

 carried on to an extent 

 that will prevent the 

 foliage from becoming 

 thoroughly dry once in 

 every twenty - four 

 hours, otherwise it will 

 be soft and flabby, 

 small excrescences -^-ill 

 form on the lower sides 

 of the leaves, and a 

 super - abundance of 

 moisture, particularly 

 through the night, will 

 render them liable to 

 scalding before it can 

 pass off on bright 

 mornings. It is need- 

 less to say the grapes 

 should never be touched 

 wdth water from the 

 time they are formed, 

 as the pm-est water con- 

 tains matter in solution 

 which invariably mars 

 the appearance of the 

 fruit, and in calcareous 

 districts renders it imfit 

 for table. When the grapes begin to colour, mois- 

 ture must be gi-adually, but not suddenly reduced, 

 and never entirely discontinued, at least in early 

 and mid-season vineries. In late houses, where the 

 grapes have to hang for some time after the leaves 

 fall, a perfectly dry atmosphere is necessary, not 

 only for the preservation, but also for the proper 

 finish of the fruit. 



Although watering has been previously touched 

 upon, so important is this element that a few words 

 here may not be out of place. It is very difficult to 

 give precise directions for supplying water to the 

 roots of vines. One thing, however, is certain — a pro- 

 perly made and drained border cannot easily be over- 

 watered. Therefore, a liberal supply of water at a 

 temperature of should be given at the time the 

 house is closed ; another before the grapes come into 



