VINERY.. 
juries and maladies; and wood vinegar, or di- 
luted pyroligneous acid, is used in human medi- 
cine externally as a rubefacient, an epispastic, 
an escharotic, and an antiseptic. 
VINERY, or Grape-Hovuss. A vinery with 
two furnaces is generally 50 feet in length, 
and 14 or 15 feet in width within; the height 
of the back wall being 10 or 12 feet, and of 
the parapet about 18 inches. When one fur- 
nace only is employed, the length of the house 
should never exceed 30 or 35 feet. The pa- 
rapet wall is generally supported on small 
arches or lintels, so that the vines which are 
planted inside the house may send abroad their 
roots in search of suitable nourishment. Some- 
| times the vines are planted without, and intro- 
| duced through slanting apertures. Very com- 
monly the roof is formed of sashes, which can be 
let down for the admission of air. In a grape- 
house described by Mr. Knight, (Hort. Trans. 
Lond. vol. i. p. 100,) the air is admitted at the 
_ends, where all the sashes are made to slide; a 
free current may thus be made to pass through 
the house. Besides, about 4 feet of the upper end 
of every third light of the roof is made to lift up, 
being attached by hinges to the wood-work on 
| the top of the back-wall; and in this way, air is 
| given in hot and calm weather, without any 
| additional shade. See the article Venrruarion. 
In planting a new grape-house, the young 
| vines are put in in February or March, and little 
or no fire heat is given ; they make strong shoots 
| the first year, but only such as are wanted for 
| the trellis are preserved, perhaps three on each 
plant, and in general these are trained straight 
| towards the roof, ten or twelve inches separate 
| | from each other. In September, if the wood be 
not properly ripened, a little fire heat is given 
for this purpose. Next year a good deal of fruit 
| begins to appear; but only a few bunches are 
| permitted to come forward, in order to prove 
the kinds. In the third year, if well managed, 
they fill the roof; and if the wood be thoroughly 
ripened, they may be considered as established 
plants. 
| We shall here mention an incomparably more 
speedy mode of storing a new grape-house, which 
| 
| 
may be adopted wherever a vinery previously 
exists in the garden, or where there is a friend’s 
vinery in the neighbourhood. In the end of 
June or beginning of July, when the vines have 
made new shoots from ten to twelve feet long, 
and about the time of the fruit-setting, he se- 
lects any supernumary shoots, and, loosening 
them from the trellis, bends them down so as to 
make them form a double or flexure in a pot 
filled with earth, generally a mixture of loam 
\ and vegetable mould; taking care to make a 
| portion of last year’s wood containing a joint 
| pass into the soil in the pot. The earth is kept 
| in a wet state; and at the same time a moist 
| 
593 
ceeded plentifully from the joint of last year’s 
wood, and these may be seen by merely stirring 
the surface of the earth, or sometimes they may 
be observed penetrating to its surface. The 
layer may now be safely detached. Very fre- 
quently it contains one or two bunches of grapes, | 
which continue to grow and come to perfection. . 
A layer cut off in the beginning of July gene- 
rally attains, by the end of October, the length 
of fifteen or twenty feet. A new grape-house, 
therefore, might in this way be as completely 
furnished with plants in three months, as by the 
usual method, above described, in three years. 
Supposing the layers to be made on the first of 
July, they might be cut, and removed to the 
new house on the 9th: by the 9th of October, 
the roof would be completely covered with 
shoots, and next season the house would yield a 
full crop of grapes. It is not meant that they 
should be allowed to do so, if permanently bear- 
ing plants be wished for: on the contrary, they 
should be suffered to carry only a very moderate 
crop, as it is pretty evident that the roots could 
not sustain the demand of a full one; or at any 
rate, that the plants would necessarily show their 
exhausted state by barrenness in the following 
season. By this means the more delicate kinds, 
as the frontignac, may be quickly propagated: 
we have seen layers of the Gibraltar or red Ham- 
burgh made in the beginning of July, reach the 
length of thirteen feet before the end of the 
month, yielding at the same time two or three 
bunches of grapes. The more hardy, such as the 
white muscadine, form still stronger plants in 
that space of time. Little difficulty is experi- 
enced in removing the plants from the pots into 
the holes prepared for them: if there be fears of 
preserving a ball of earth to the new roots, the 
pots may be sunk with them, and then broken 
and removed; or the plants may be kept in the 
pots till autumn, when they may very easily be | 
taken out of them without detriment. When it 
happens that too much bearing wood has been 
trained in, the plants are relieved, and sufficient | 
sun and air admitted, by thus removing two or 
three shoots; and supposing these to contain 
each several bunches, of some fine sort of grape, 
they are not lost, but may be ripened, by setting 
the pots on the side-shelves, or flue trellis of the 
pinery, or any hothouse. 
The proper management of the grape-house 
has now become an important part of the duty 
of a gardener. To lay down particular rules in 
this place is impossible; a few general hints only 
can be given. A great deal of useful informa- 
tion on this subject may be found in the excel- 
lent ‘Treatise on the Culture of the Vine,’ by 
Mr. William Speechly, London, 1789; and in the 
‘Forcing Gardener,’ by Mr. Walter Nicol, Edin- 
burgh, 1809. These and similar books the gar- 
-dener should study, as containing the results of 
experience; but many cases will occur, in which 
he must depend on his own practical know- 
| warm air is maintained in the house. In about 
a week or ten days, roots are found to have pro- 
IV. 
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