212 



IKUITS. 



[C ! 1 \ P . 



and others will be always coming out to supply their place. Whe- 

 ther against a wall, under glass, against a house, or on a roof, 

 you observe the same rule : your vine is furnished with per- 

 petual limbs instead of being annually furnished with new and 

 long shoots. Hoping that I have made this matter of training 

 and pruning vines intelligible to the reader, I have now to speak 

 of the management of the fruit, of the soil suitable for vines, and 

 of the sorts of grapes. When the grapes get to be of the size of 

 a pea, or thereabouts, they should be thinned in the bunch with a 

 sharp-pointed scissors. ^lore than half of them^ and those the 

 smallest, of course, should be cut out, otherwise they will not be 

 so fine : and, in some cases, the fruit will be so closely pressed 

 together on the bunch as to cause moulding and rotting. It is 

 supposed, and I believe the fact, that thinning the grapes adds 

 greath to the weight of the bunch, and certainly it heightens 

 greatly the quality of the fruit. As to the soil for grapes, it 

 cannot be too rich. The ground should be dug about the roots not 

 only in the fall and spring, but even in summer. The earliest 

 grape is what we call the hiack Julif, and what the French call the 

 noir hdtlf ; the Chasselas, ^^hich is a white grape, approaching to 

 a yellow, is also very early ; the Black Hamburg is a fine grape 

 and a great bearer, and this is the sort of the famous Hampton 

 Court vine; the White siceet-water is a very hue grape; and 

 these four would satisfy me : but I shall here add the Kew list of 

 grapes, and with that list I conclude this long article. Burgundy , 

 Black Cluster, Black July, Common White Muscadine, Parsley- 

 leaved Muscadine ; these are called, in the Hoetus Kewensis^ 

 wall-grapes; then, as house-grapes, come \he Black Damascus, 

 Muscat of Alexandria, Royal Muscadine, Black Frankendale, 

 Black Hamhurgh, Black Prince, Black Frontignac, Grizzly 

 Frontignac, Red Frontignac, ^Vliite Frontignac, White sweet- 

 water, Marseilles, White Xice, Syrian. 



287. A^ALXLT. — The way to raise walnut-trees is this. 

 ^^ hen the walnuts are quite ripe, make them perfectly dry and 

 preserve them in precisely the manner directed for the filbert. 

 Sow them late in February, and the tree will be a foot high by the 

 next fall. If it be to stand where it is sowed, nothing more is 

 necessary than to keep the ground about it clean, and to prune 

 off the Side-shoots at the bottom, always leaving a tolerable head 

 until you have a clear trunk of the height that you desire. If the 



