In the fall of the first year, cut down to five or six feet, and in the spring following, keep the heads curved downwards until the buds have burst. The object now is to form a future handsome plant. Leave each side shoot.eighteen inches asunder, and rub out all the others. Train the uppermost perpendicularly, to be practised on the next season in like manner. It is expected, in this case, that the vines are some three feet asunder, and as we want to extend our lateral surface individually, they will, after a time, be too near each other. Let the alternate ones bear a good crop, and after the fruit is removed, take them out. Prune the side shoots of those left to six or eight buds; lay these in horizontally, and cut their side spurs to two buds from year to year, and so proceed and extend, reducing the number of plants, but increasing in surface those intended to be permanent.

Many persons set out upon the principle of caring little how a grape-vine gets along for the first two or three years, believing that it must arrive at a certain age before being allowed to bear fruit. It is high time for such doctrine to be repudiated. Commence at the beginning with good treatment, and no fear of after results, if the same liberality be continued. While I would not, by any means, advocate the over-cropping of a grape-vine, we certainly must contend that it will give us a taste of its sweets, without injury, after the first season, providing it has had justice done to its accommodating disposition. Not so, however, if otherwise; and at no time is there anything to be gained by over-cropping. Be guided in this particular by vigor and well ripened wood, and let no temporary greediness lead you to depauperate a healthy constitntion. Increase the weight of fruit rather according to judiciously gained extent of surface than the age of a limited stump.

Inside of glass houses, we have great control over the injurious effects of our sometimes perverse climate, and owing to which we have to grow the foreign varieties in such structures. Here we can imitate an atmosphere congenial to their well-being by gradually raising the temperature, as development proceeds, from 50° to 100° (which is none too high at midsummer), in the daytime, with sunshine, increasing the moisture in accordance with the heat, and, afterwards, as ripening progresses, dry off and lower down again to our wishes. But, out of doors, we have not such protection; and, notwithstanding our natives have a hardier habit, we ought to do what we can to assist the grateful plant, and enable it to repay us for kindness administered. Instead of allowing the branches to grow at random, thin out through the summer all superfluous and over-crowding growth. Do not take off the leaves, but remove entirely those branches that are not wanted for the future, and stop the ends of all laterals from time to time, as they push forth anew.

In dry and sultry weather - at the beginning of summer - a washing with the syringe, of an evening, will be serviceable, and encourage a free circulation of the juices, besides assisting to keep clear of insects; and a good drenching at the roots will also do good under the same circumstances. Always bear in mind that a grape-vine flourishes best in a climate where the forepart of the season gradually rises in temperature and moisture to a tropical bearing, and an after dry and warm fall. Imitate this as near as you can, and if the roots are in a right base, with proper fertilizing material, there need not be any fear of failure.

As these few remarks are more particularly penned for the guidance of the amateur and those who wish to be their own grape growers, there is no use in giving a long list of varieties. The following are of the best quality, and the most profitable:

Foreign Varieties


Black Hamburgh, Black Prince, Zinfindal, Prince Albert, or Black Barbarossa. This last will not fruit freely if pruned in close. Let it extend the growth each year, and it will prove the best late keeping grape we have.


Chasselas Fontainblean, White Frontignan, Royal Muscadine; and where fire-heat is used, Muscat of Alexandria, and Cannon Hall Muscat.


Black. - Isabella, Concord. Greenish-Amber. - Rebecca, Diana. Chocolate. - Delaware.