e
to plant it, spreading the roots out equally about 9 in. below the
surface of the soil, and mulching with 3 or 4 in. of manure. Should
mildew set in, syringe the vine with a mixture of soapsuds and
sulphur. To secure a continuance of fruit, cut out some of the old
rods each year as soon as the leaves fall, and train young shoots in
their places. Last year's shoots produce other shoots the ensuing
summer, and these are the fruit-bearers. One bunch of grapes is enough
for a spur to carry. Professional gardeners cast off the weight of the
bunches, and allow 1 ft. of rod to each pound of fruit. Tie or nail
the bunches to the trellis or wall, and remove all branches or leaves
that intercept light and air.

The vine may be increased by layers at the end of September. Cut a
notch at a bud, and bury it 4 or 5 in. deep, leaving two or three eyes
above ground. It may also be propagated by cuttings, about 1 ft. in
length, of the last year's growth, with 1 in. of old wood attached,
taken the latter end of February. Plant these deep in the ground,
leaving one eye only above the surface. Both the Black Hamburgh and
Royal Muscadine ripen as well as any in the open.

It is under glass only that Grapes can be brought to perfection.
Here a night temperature of 55 to 65 degrees, with a rise of 5 or 10
degrees in the day, should be maintained, the walls and paths damped
once or twice a day, and the vine syringed frequently until it comes
into bloom, when syringing must cease, and a drier atmosphere is
necessary; the moisture being reduced by degrees. As the grapes ripen,
admit more air, and reduce the heat, otherwise the fruit will shrivel.
After gathering the grapes syringe the vine frequently to clear it
from spiders or dust, and keep the house cool to induce rest to the
plant. The fruit may be preserved for a long while in a good condition
by cutting it with about 1 ft. of the rod attached, and inserting the
cuttings in bottles of water in which a piece of charcoal is placed:
the bottles to be placed in racks nailed on to an upright post in any
room or cellar where an equable temperature of 45 or 50 degrees can be
kept up. The system of pruning adopted is that known as spur pruning
(_see_ "Pruning"). Mrs. Pearson is a very fine variety, and produces
very sweet berries; the Frontignan Grizzly Black and White are also
delicious.

Grasses, Natural--

_AGROSTIS STOLONIFERA_ (_Creeping Bent Grass_).--Useful for damp
meadows.

_ALOP