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LXXII. On Forcing Grapes, as practised in Denmark. In 

 a Letter to the Secretary. By Mr. Peter Lindegaard, 

 Gardener to His Majesty the King of Denmark, at the 

 Palace at Rosenberg, Corresponding Member of the Hor- 

 ticultural Society. 



Read July 17th, 1823. 



Sir, 



Th e many different methods by which Vines have in late 

 years been forced, have excited much attention among Horti- 

 culturists ; and indeed it is not to be wondered at, for Grapes 

 possess one essential quality superior to Peaches, viz. that of 

 keeping. As soon as Peaches are ripe, they must be eaten, 

 no means being yet known of preserving them when mature ; 

 consequently after October none of these fruits are seen on 

 the table, except very late sorts, which are mostly without 

 flavour. Grapes, on the contrary, when properly managed, 

 may be kept almost the whole winter. The sorts eligible for 

 this purpose, with which I am acquainted, are the White 

 Chasselas, by the Dutch called Vroege (Early) van der Laan, 

 and the Frankendal ; when these are forced slowly, by means 

 of horse-dung and tan, without the assistance of fire, they 

 possess the property of keeping well for a considerable time. 

 This depends, however, much on the season in which the 

 Grapes have attained maturity ; for example, when they are 

 ripe in August, they will by no means keep so well as those 

 which are ripened in the middle or latter end of September, 



