I cheerfully comply with your request by giving "Notes of Experience in Grape Culture;" but in doing so, I feel that little can be added to the many sensible articles already published in the Horticulturist, particularly the practical ones of Mr. Chorl-ton, Vol. VII, p. 94, and of Mr. Suydam, Vol. VIII., p. 78; yet in the language of your correspondent, Mr. Cleveland, "If all whose experience enables them to communicate facta would but publish them, it would go far in establishing a true standard of the quantity of fruit a vine may bear with safety, as also the period at which it may begin fruiting," etc, etc Coinciding in these sentiments, and believing that many are deterred from cultivating this delicious fruit from causes that might be removed through a more free dissemination of knowledge, is another incentive to my contributing these notes, premising that the resuUs are from actual experience in a "cold grapery" situated in the latitude of New York City, where neither artificial heat, nor putrid, noxious carcasses, have been brought into requisition.

My house is constructed in the curvilinear form, similar to Mr. Van Rensselaer's, at Clinton Point, and of Mr. Green's, at New Brighton. It is 50 feet in length, 20 feet in breadth, and 13 feet to the apex of the curve or ridge pole, and contains fifty vines. It is located to run due north and south, which is decidedly preferable, in this climate, to the former east and west locality, as it secures a longer period of the sun's rays without its scorching effects at meridian, and concentrates a more equable heat during the day.

My vine border, which is the essential element for success, is composed nearly as recommended by Mr. Chorlton, with the addition of about fifty barrels of refuse charcoal or sweepings; a quantity of refuse potash in sawdust, as obtained from the floors of inspection offices; two bags of guano - nearly 400 pounds; and it was made one foot deeper than his. Vines one and two years old from the eye were planted about the first of April 1852, then cut back to one good eye, from which canes run the span of the house to the wall plate Opposite (about 30 feet) before the period of pruning in Autumn. The following season (1853) they were treated in the usual manner - suspended to the wires about the 10th of May and allowed to fruit fiva bunches each, all of which ripened and colored equal to any fruit exhibited in New York last autumn. The first bunches cut, were Muscat blanc hatiff and Joslyn's St. Albans, fully ripe the 5th of August, about sixteen months from planting; Chas-sellas de Fontainbhau or Royal Muscadine, and White Frontignan were cut the 10th of August; Zinfindal, Decoris Superb, Xeres, Austrian Muscat, and Black Hamburgh, 25th to 28th of August; thence onward as later varieties matured, cutting the last - Syrian and West's St. Peters - the 27th of November.

Finding the vines this last spring in better condition than I expected, I decided upon pressing them for a larger yield, relying upon the excellence of the border, and selected ten bunches upon each vine as the most promising for weight. All others (perhaps thirty or forty on each plant) were removed. Their maturity has surpassed the proceeding year in size, color, and flavor, and the canes were better ripened, giving satisfactory evidence of unimpaired health. The different periods of ripening were earlier, notwithstanding the cold and rainy weather of spring retarded the swelling of the eyes, and the mercury also was down to 32° inside of the house on the night of the 16th April without any means of modifying the temperature yet; with these drawbacks the first bunches were cut, fully matured, on the 1st of August, which, allowing for the lateness of the spring, would be equal to the 20th or 25th of July in ordinary seasons. On the 5th of August I took from Royal Muscadine, Muscat blanc hatiff, Joslyn's St. Albans, and White Frontignan, about thirty bunches as perfect and fully ripe as I have ever seen, and ranging from one to one and a half pounds each. These varieties give only medium-sized clusters.

On the 10th of August Austrian Muscat, Zinfindal, Xeres and Decoris Superb were fit for the table; and on the 15th of August I cut Hamburghs weighing 2 lbs. 15 oz. Between the 15th of August and 1st of September I cut about fifty bunches of Hamburghs averaging nearly 2 lbs. each. White Tokay, Malvasia, Rose Chassclas, and an occasional cluster of Muscat Alexandria, were cut daily from the 20th of August to the 1st of Sept. The latter variety is very uncertain in a cold house, for in twelve vines only four set their fruit evenly; but those four gave as full satisfaction as is ever realized in a house with artificial heat, and decidedly higher flavored. For those who are partial to a rich musk flavor, there is no Grape equaling it; but to have it in perfection, it should be allowed to hang until a full amber color and the berries slightly shriveled or raixined. On the 1st of September all the Hamburghs upon the roof wires were thoroughly colored (fully black), but those on columns, being more shaded, came in with Reine de Nice, Prince Albert, Cambridge Botanic Garden, Syrian and West's St. Peters - all late varieties; the two last were ripe the 15th of September, and are desirable as hanging well to the 1st of December. The Reine de Nice, as a fancy variety, is attractive in its showy clusters, and ripens by the 1st of October.

You observe I boast no Hamburghs weighing 6 or 7 lbs., or Syrians 15 to 20 lba. to the cluster, yet I have produced more weight of fruit from each vine than if the whole strength had been devoted to a single oluster, as is the case when these enormous bunches are produced. I preferred equalizing the sustenance so as to have ten good bunces of Hamburghs well shouldered, black, and fully developed berries, and averaging 1-1/2- to 2 lbs., (although some exceeded 3 lbs.,) than pursuing the opposite course. The same, also, with the Syrians - the total weight of each vine bearing ten bunches, was more than 30 lbs., as some clusters were more than 5 lbs. each. The largest bunch of Prince Albert is worth looking at, and I hope will reach 5 lbs. This variety is not regarded with favor in our region, owing to its coarse, rank habits, and backwardness in fruiting; yet for an amateur collection, I would commend at least one vine. Some experienced cultivators contend it is part and parcel of the recently introduced Barbarossa foisted upon the public at $2 and $3 the plant Of the truth of this I shall be able to judge another year, by fruiting the new comer in a warm house, although not in season, to save purchasers from paying an exorbitant price.

In conclusion, I am aware of being open to the charge of "over-cropping" - "that my vines will shew the effect hereafter" - and all that; but I have pursued this course to test the questions mooted for some time past, of what the vine will bear under high culture, at what periods fruit may be relied upon in cold graperies, and whether equally good can be produced without the aid of carrion fertilizers as with this offensive element. I contend it can; but should my two years' experiments prove detrimental, I shall be as ready to acknowledge error, as, in the opposite sense, to proclaim success. I merely add, that any one desirous of enjoying this luscious fruit in perfection, may realize the most satisfactory results by having a tight curvilinear house, at a cost of $12 the running foot, (say 50 feet in length, for $600,) which will be a tasteful appendage to any establishment. This, with a rich compost border, stinting neither quantity or quality of the material in its first construction, and with Chorlton's treatise upon Exotic Grapes, (the best practical work on the subject extant,) to be had of 0. M. Saxton, New York, as a guide, he cannot fail to reap full satisfaction in the investment.

Perhaps at some future day I may give my experience in a warm vinery, also of several hardy varieties for outside culture, now attracting attention. Both classes of Grapes (exotics and native) are worthy of more interest in culture, not only for pleasure but for profit, and I trust the day is not distant when every man residing in the country will be able to "sit under bis own vine and fig tree".

[We thank "Amateur" for the very explicit and satisfactory account he has given us of his grape-culture. He is evidently a man who enjoys it, and who has an eye to the most minute point of arrangement. We cannot hear from him too often. We apprehend that too many grape-growers strive too much for size. We see comparatively few well-colored Black Hamburghs; even in well-managed vineries they are very often brown. For our own part we prefer a bunch weighing 1 1/2 to 2 lbs., a jet "black and handsomely covered with bloom, to a bunch twice that weight imperfectly colored. Large supplies of water or liquid manure applied up to a late period in the season, added to a defective circulation of air, are, we believe, the chief causes which prevent Grapes from ripening perfectly and coloring well. - Ed].