494 
CULTUKK OF VINfcS IN POTS. 
in its progress, all the food that vegetables need. It becomes strongly 
impregnated with the fertilizing exhalations from the earth, and with 
the various important gases evolved by the constant progress of de¬ 
composition constantly going on at the surface, as well as by those 
subtile nutritious particles continually afloat in the atmosphere, and 
which are born down by attraction, gravitation, wind, rains, and by 
dews; where they lie upon the surface till dissolved and taken up by 
the fluids as food for vegetation, and are borne along in abundance 
by the surface waters, where it is fitted for our important purposes. 
With such water I supply my vines plentifully at a time, but never 
more than once a day, and then, not unless they stand in need of it, 
which is obvious by the plants inclining to flag for want of food. I 
have then a sure criterion, that I can give them plenty without dan¬ 
ger. In the last stage of swelling, they take up much, and, if judi¬ 
ciously supplied, will swell off to a fine size, provided plenty of air 
be j udiciously admitted to them, and a due vapour be kept up whilst 
the pit is closed. It is very important to give large portions of air 
to every plant under forcing; nearly taking the lights off in fine 
weather, and closing them early in the afternoon; but at bed-time 
admi^a circulation of night air , and keep up the required tempera¬ 
ture by a little fire, or a stronger lining. Early in the morning, 
close up, leaving only sufficient at the top to allow the condensing 
vapour to pass off; let it thus remain till the glass rises to, from 70 
to 80 degs. before more air be given. Then give it at two or three 
different times, if the day be fine, till the pit or house is as much 
exposed to the influence of the atmospheric air as it conveniently 
and safely can be. 
I think it novel and of much importance to those who have sweet 
water pines. Miller’s Burgundy, Muscadines, or others which are 
common upon walls; to know that they can cut off branches from 
them, and have a good crop of fruit the first year in pots. Take a 
cutting of any length, from five to twenty feet ; no matter, if at the 
extremity, it be five or six years old; drain the bottom of the pot 
well, coil the branch round and round the inside of it, from two to 
five or six times, according to the length of the branch; and leave 
above the pot a length of stem suitable for the accommodation. 
Then fill up the pot firmly, to within an inch of the top, with a good 
mellow compost, and place a neat stake to steady the shoot in the di¬ 
rection most suitable; and to prevent evaporation, and to encourage 
roots all over the stem, wrap it up neatly with moss, and keep it 
constantly moist, till the grapes are safely set. Then clear off the 
moss and roots, and encourage those in the pots by proper warmth 
