256 



PETJNINa. 



of a garden pea, one third of the smaller ones shonld be 

 cut out careful] J with pointed scissors (see implements) 

 that are prepared for this purpose. The object of -this is, 

 to allow the fruits to swell out to their full size. Varie- 

 ties that produce very compact bunches require more 

 severe thinning than those of a loose, open bunch. 



Cleaning the Vine. — At the time the vines are taken 

 from their winter quarters and trellised, they should be 

 well washed with a solution of soft soap and tobacco 

 water, to kill, all eggs of insects, and remove all loose 

 bark and filth that may have accumulated on them dur- 

 ing the season previous. The house, too, should be 

 cleaned and renovated at the same time. 



Syringing the Yi^ies and the Fruit. — Every one who 

 has a grapery must be provided with a good hand syi-inge, 

 for this is necessary dm-ing the whole season. As soon 

 as they begin to grow, they should be occasionallj^ 

 S}rringed in the morning, except while they are in bloom. 

 After the fruit has set, they should be syringed every 

 evening, and the house kept closed till the next forenoon 

 when the sun is out warm. 



JRegiilating the temperature. — "Wlien the temperafiire 

 exceeds ninety to one hundred degrees, air should be ad- 

 mitted at the top, and, if necessary, at the bottom. 



To prevent mildew. — ^This maybe looked for in July. 

 Syringing freely night and morning, and the admission 

 of air during the warmest hours of the day, are the best 

 preventives of this disease. Mr. Allen recommends 

 dusting sulphur on the floor, at the rate of one pound for 

 every twenty square feet ; and if it continues to increase, 

 to syringe the vines in the evening, and dust the foliage 

 with it. 



Mr. Buist recommends a solution of five pounds of floui* 

 of sulphur in four gallons of water, and after it has set- 



