This section is from the book "The Gardener's Monthly And Horticulturist V24", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
In my opinion there is no subject in horticulture which has been more thoroughly ventilated than that of grape culture. The most eminent horticulturists, both in Europe and America, gave it profound attention. Therefore, it seems to me that 1 have accepted a very difficult task in trying to make interesting so well worn a subject. To try to give the full routine of culture, would make this article too prosy, therefore I will confine myself to its most important points, and will begin with the proper structures for this purpose.
The forcing house wherein grapes are intended to be grown for the table in April or May should be a lean-to, of whatever length required, twelve to fourteen feet high, and of proportionate width, and set to a due south aspect. For later crops the house may be a double span, running north and south. The retarding house should face the west. As to heating by hot water, it is, 1 think, unnecessary to say much, being brought to very great perfection. Some persons are and have been advocating the use of steam for heating hothouses. From my own observation, where steam was used for the above purpose, the operator was very often in very hot water.