ON THE CULTURE OF THE GRAPE VINE. 
103 
grapes are of the size of large green peas, steaming the house 
by sprinkling water upon the flues or hot-water pipes. 
When the grapes are well set, and about the size of large 
peas, begin to thin them, which should be done with great care, 
with a pair of small sharp-pointed scissors. Take care to touch 
the bunch or berries as little as possible with the fingers, but 
have a small piece of wire bent at one end, to hook hold of the 
bunch. The thinning should be completed as soon as possible, 
as it is at this time or near it that the fine beautiful bloom 
comes on ; and when once disturbed, this never comes on so 
much again. Give them two or three good syringings back¬ 
wards and forwards of the house, and then discontinue it: still 
keep the floor of the house wet, but do not wet the flues too 
much. Continue the fire heat and plenty of air till the grapes 
begin to colour, after which give them plenty of air by day, 
and on warm nights also, in front and top as well, when there 
are no signs of rain ; but no fire, except on very dull days or in 
wet weather, and then it should be given by day, and air al¬ 
lowed at the same time to let off the steam from the flues or 
pipes. Observe at this time to keep the fruit very dry by 
firing, and giving air when required : these grapes may be kept 
till Christmas, or the second week in January. It will be neces¬ 
sary to go over them every few days, to cut out all decayed and^ 
damaged berries. 
The border should not be more than 18 inches below the 
surface of the ground. It may be as much as 3 or 4 feet out 
of the ground, which is much the best way, as when the roots 
have any thing wrong with them, they can be the more easily 
examined. The border should be well drained by a drain up 
the middle, about 16 or 18 inches wide, and the same in depth, 
filled with a few branches of trees at the bottom, and brick 
rubbish over them. The bottom of the border should slope 
both ways to the drain, and have some brick rubbish at the 
bottom, which will take off all superfluous water; but where the 
border is so far out of the ground, it is hardly required. 
The border should be made with the following compost, as 
near as it can be had : —Three quarters of top spit from an old 
sheep down (not more than 6 inches deep), or loamy pasture, 
one quarter of good old rotten dung; to this add one-tenth of 
the whole of good lime (not too hot), a small quantity of ground 
bones: bullock’s blood, or drainings from a butcher’s shop, 
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