3 ® 
ON THE MANAGEMENT 
When either a Pine and Vine Stove, or a Vinery, are in- 
tended to be made, and the foil happens to be fuch as has been 
defcribed, or fimilar to it, and efpecially if the bottom be a 
dry bed of ftrong gravel, a kind of date done, or rocky, an ar- 
tificial floor in either cafe wdll be unnecelfary, fince the pine 
pits need not then be funk below the natural foil, as in the 
common method, but raifed above it. The ground on the out- 
fide of the building muft afterwards be brought up to a conve- 
nient level, and it will then forma kind of terras or baftion. 
By this means the roots of the Vine wdll be benefited in a 
double refped:, both by an additional foil, and by having the 
natural one for its bottom or floor. 
I do not in all cafes recommend the various proportions ex- 
actly, for making the foregoing compofl, but would advife* 
neverthelefs, that each be varied in a greater or lefs degree, ac- 
cording to its quality. Nay, it fometimes may be found ne- 
cefTary to fubflitute a foil dill different from either of the 
foregoing. As when, for indance, a garden foil happens to 
be rich, drong, and inclinable to clay, and when a fandy loam 
cannot conveniently be had j for in fuch a cafe, common fand, 
or rather the reduced fwarth or turf from a fandy foil, although 
poor in its nature, will not only corredl, but greatly improve 
it, by opening its pores, and rendering it light, and thereby 
making the paffage more eafy for the progrefs of the roots of 
the Vine. It appears a contradiction in terms, I confefs, to fay 
that a good foil will admit of being improved by a mixture 
with 
