I am in charge of some twenty acres of vineyard, therefore am asked a great many times what is my experience with bagging grapes as a preventive of grape rot. I say bagging is a perfect nuisance, so far as my experience goes. Again, many ask, what is the cause of grape rot? I also have asked that question, but nobody seems to know, so I thought I would come to you for your opinion; also to give mine. Now, I have been in charge of this vineyard twelve years, and at one time had some three hundred varieties of grapes in it. Out of all these only eight varieties were subject to grape rot, and these have rotted but four years out of twelve, and then only when the thermometer has gone 120 to 150 below zero. The summer following such cold I notice the grape rot is sure to make its appearance.

Now, I claim that the freezing of the old wood is the cause of grape rot; for instance, if you look around you will find most of the vines are pruned as is Fig. A, others again are pruned with more old wood exposed, as in Fig. B.

I find that so much old wood exposed to our severe winters is more than our vines will stand; that is, in localities where the thermometer goes 120 to 150 below zero.

Now, if you cut through some of the old exposed wood you will find it is black from being frozen.

My opinion is that the sap passing through the partly decayed wood is the immediate cause of grape rot. For example, last summer I had in the same row vines that were pruned as in Fig. C, and covered over with some light manure last winter, that had not a particle of rot, and they ripened five days earlier than the vines pruned as in Fig. D, with the old wood exposed to frost, while the vines pruned with so much old wood exposed were badly injured by the rot. Now, Mr. Editor, if you or any of your numerous readers of the Gardeners'

Monthly have had the same experience, or any other, I shall be glad to hear it through the Monthly.

With Ellwanger & Barry, Rochester, N. Y.

(From a letter to a friend ).