100 



ON THE MANAGEMENT 



nearly to the bottom ; that is, to the lowermost 

 summer shoot, which shoot also should be cut down 

 to the first or second eye. 



But all those Vines that were cut down nearly 

 to the bottom the preceding season, and which 

 will, in general, have made very strong wood, must 



there be any berries either decayed", cracked* or bruised, they 

 may be clipped off the bunch. — Then carefully tie eacn bunch 

 in a bag made of silver or gauze-paper, it's size being propor- 

 tioned to that of the bunch. 



In packing, proceed thus : First put a good quantity of chaff 

 into the box, then' carefully lay your grapes in a kind of course 

 or layer ; a small quantity of chaff should be lightly pressed 

 between each bunch, as also between the bunches and the sides 

 of the box. — Then add more chaff, press it lightly, and lay in 

 a second course, or layer of bunches. Grapes, however, packed* 

 in this manner, ought not to be more than two courses deep, 

 because the bottom bunches would be liable to be injured by^ 

 the weight above. 



I must observe, that the course of chaff between the layers 

 of the bunches, and likewise at the- top and 1 the bottom, ought, 

 when it is well pressed down, to occupy a: space of about two 

 or three inchesi 



I have for many years thus sent grapes from Welbeck to 

 London, (a distance of about J 50 miles,) and when the boxes 

 have been put either in the inside, or upon the body of the 

 coach, the- grapes have generally gone without injury, and even 

 preserved their bloom i nor do they require dipping in water, 

 which is a necessary operation when grapes are sent in sand. 

 However, I must say, that when boxes go in the coach-boot, 

 (where the motion is more violent,) the fruit will commonly 

 spoil ; for which reason, I have boxes made exactly to suit" the 

 seats of the stage-coaches. 



