THE GRAPE VINB. ^ 253 



first year or two, until they have become well rooted and 

 strong, and only one shoot is allowed to grow. About 

 the third year, one shoot, six feet long or so, is left to 

 fruit, and a new shoot is carried up that season to bear 

 the next. At the following pruning the cane that bore is 

 cut away, and thus a continual succession is kept tip. 

 Daring the summer suckers and superfluous shoots are 

 kept down, and the ground is kept in good clean condition 

 with a horse cultivator principally. As the vines grow 

 old, two and sometimes three bearing canes are taken 

 from each stool. 



The vineyards of Cincinnati cover several hundred acres, 

 and from the Catawba grape they make a " sparkling 

 cliampagne," as good as the French. This is destined to 

 be an important branch of culture. 



Culture of foreign Grapes in cold wineries. — ^Repeated 

 ex]3eriments made during many years in all parts of the 

 country, have convinced people generally that the deli- 

 cious varieties of the foreign grape cannot be produced 

 with any considerable degree of success in the open air. 

 A large number of the hardiest French and German sorts 

 have been tested in our ground, but not one of them has 

 borne satisfactorily. A few good bunches have been * 

 obtained the first season or two under very favorable 

 circumstances ; but after that the failure is complete. 

 This has rendered glass, heat, and shelter necessary. 



llie hidlding. — These are constructed of all sizes and 

 at various degrees of expense, from $50 to $500. Some 

 liave single lean-to roofs; others have double or span 

 roofs. The walls of some are built of brick or stone; 

 others are of wood, wholly. The cheapest and simplest 

 structure of this kind is the lean-to. The back may be 

 nine or ten feet high, composed of strong cedar posts six 

 feet apart, and boarded up on both sides. The ends are 

 mad© in the same manner. Thd front may be two feet 



