By John Williams, Esq. 



11! 



Forced Grapes may be brought to a tolerable degree of 

 perfection at almost any season of the year, but in our cli- 

 mate they cannot attain their true flavour, unless they are 

 ripened in the summer or autumn, when the temperature 

 of the external air is such, as to admit of much ventilation, 

 without danger of chilling the Vines. 



Experienced gardeners need not be informed of the ne- 

 cessity of keeping up a regular warmth during the time the 

 Vines are in flower, and till the fruit is set ; it is, however, a 

 common error, which many fall into in the long days of 

 summer, that of closing the lights of then hot-houses too 

 soon in the evening, and not opening them sufficiently early 

 in the morning. 



From the beginning of July till the middle of October, I 

 generally leave several of the upper lights open about two 

 or three inches all night, which prevents that suffocating de- 

 gree of closeness and musty smell, occasioned by the action 

 of the light on the leaves and condensed water on the inner 

 side of the glass. 



The flavour of the ripening fruit is greatly unproved by 

 allowing this stagnant vapour to escape, and the Grapes 

 may by this method be kept from rotting many weeks 

 longer. 



In the hands of a judicious gardener, the hygrometer 

 will be found as useful an appendage to the hot-house as 

 the thermometer. A due degree of moisture during the 

 night, in the early stage of the growth of the plant, accom- 

 panied at all times with dry warmth and ventilation in the 

 day, is a very essential matter to be attended to ; as also the 



