In the October number of the Gardeners' Monthly, inquiries are made about the cause of grape rot, so prevalent in the Western States. It is probably caused by planting on deep soils and want of drainage, especially when grown on level lands. At the time of ripening considerable warmth at the roots is required to ripen the grapes, which cannot be expected when the roots have reached the cold sub-soil. The rot very seldom makes its appearance the first few years after planting, while the roots are near the surface. On the thin soils of New England we are never troubled with it.

It was quite common once, in glass graperies, under the name of "shanking," but experience has taught gardeners the necessity of well drained borders. The disease is not constant and will vary with the seasons. On the whole, the success of grape growing depends mostly on the location of vineyards. Side hills and declivities, providing for natural drainage, are more adapted to it than level lands where drainage is difficult. In the latter case, throwing up the land in ridges four to five feet high and eight to ten feet apart, might obviate the trouble somewhat. The growth would not be so luxuriant, but the crop would be surer to raise and be of better quality. Needham, Mass.

There is not much use in giving remedies for it, unless you know what the disease is. Two or three diseases are called rot, that no more resemble decay than blight or mildew. The most prevalent disease in this section, Phoma uvi-cola is called "rot." This spore has destroyed hundreds of tons of grapes in this section without regard to soil or methods of culture. Nothing short of protection from moisture will prevent it. It is on the wild grapes in the tree tops. There is another spore that affects the stems and fruit, that is called mildew or mottled rot. This affects the Catawba mostly, while Concords are exempt. This like the Uvicola is a wet weather bird.