THE GRAPE. 



133 



Art. 5. — On the Culture of the Grape in the 

 Vinery. 



When the many good qualities which the foreign 

 grape possesses, are taken into consideration, it may- 

 be said to excel almost any fruit as yet known in the 

 forcing department. Its long tested qualities as being 

 replete, (when well ripened,) with a rich, highly fla- 

 vored, luscious juice, in connection with its hand- 

 some appearance, particularly recommend it to the 

 dessert, in which it has been in high esteem in almost 

 all countries for many years. 



The produce of the grape when well managed, 

 and when the mildew can be evaded, is always encour- 

 aging in the highest degree, as, in most cases, the 

 crop fully compensates those who bestow hot-house 

 culture on it. To these may be added the longevity 

 of the vine and a succession of fruit for the table 

 when in eating, and lastly a very handsome appear- 

 ance when in a bearing state. 



Location of the the house, preparing and plant- 

 ing, — The location most adapted for the vinery, 

 is on a dry situation, facing to south or southeast 

 quarter, well protected on the north and northwest 

 quarter, with a plantation of trees or buildings and 

 so situated as to have a full share of the morning 

 sun, so congenial to the grape. 



The preparing and planting the vinery should be 

 carefully attended to, as the future produce will 

 much depend on its being properly managed at the 

 first. The house may be of almost any construc- 

 tion, but that of a moderate size is the best. One 

 of about forty feet long and fourteen wide, in the 



