ON THE VINERY. 
'rafter) and this muft be trained up the rafter as In the pre-* 
ceding year. 
In fpring, the weather is frequently very variable j and, 
therefore, it will be necelfary that the gardener ihould pay 
ftridl attention to every part of the management of the Vinery 
himfelf; and particularly to the fires, admiffion of air, and 
v/atering of the border. If thefe be left to the care of la- 
bourers, the fuccefs will be very precarious, fince it is from an 
attentive, proper, and judicious apportionment of heat, air, and 
moifture, that we mufl look for fuccefs. 
Particular attention will be required when the Vines are in 
flower", as a fmall negledl, at that critical feafon, would be 
P 2 attended 
<= At the time of the Vines flowering in a Vinery, &c. the air is impregnated 
widi effluvia of a very agreeable fcent. This circumftance is noted in a paflage in 
the Canticles ii. 13. very remarkable and exprefiive. The words are, ‘The Vines 
with the tender grape give a good fmelL’ 
As even a very few bunches in flower are capable of affording a fenfible and very 
pleafing odour, it feems fomewhat extraordinary that Sir Thomas Brown fhould 
-have thought differently in his comment on the above text. 
“ That the flowers of tire Vine ffiould be emphatically noted to give a pleaflint 
“ fmell, feems hard unto our Northern noftrils, which difeover not fuch odours, 
and fmell them not in full vineyards ; whereas in hot regions, and more fpread 
« and digeffed flowers, a fweet favour may be allowed denotable from feveral hunsan 
« expreldions, and tire practice of the ancients, in putting the dried flowers of the 
“ Vines into new wine, to give it a pure and flofculous race or fpirit, which wine 
■“ was therefore called allowing unto every Cadus two pounds of dried 
« flowers.'’ Sir Thomas Brown s Mifcellaneons Tra^s, page 25. 
