GRAPE-CULTURE.

New Zealand Journal of Agriculture, Volume VI, Issue 2, 15 February 1913, Page 196

GRAPE-CULTURE.

S. F. Anderson.

Work in the Cool Vine-house eor March. Only the very late grapes will now be left in -the houses. As these are disposed of keep the houses as open as possible, to enable the wood to thoroughly mature. So long as the weather keeps warm there is danger of red spider and thrip attacking the green shoots and leaves. Where it is intended to plant vines in the coming winter the borders of the new vinery should be prepared by trenching, so that the soil may be well aerated and weathered before planting-time. The vine-borders of old vine-houses are much benefited by a thorough renovation. This work, however, should not be started till May. : The borders can then be trenched over, carefully, lifting, pruning where necessary, and relaying the roots ; adding fresh soil —well-rotted manure and a dressing of bonedust, about 8 lb. to 30J square yards.. This renovation of old borders when once started should be promptly carried through, and only done in dry weather. On the other hand, should the soil be very dry the roots may require to be settled in their place by a liberal watering. No check to the vines, need be feared where the work is properly and promptly carried out, but a great benefit will be manifest the next fruiting season. - ■ Work in the Vineyard. Beyond • keeping the vineyard clean no particular work will be required during this month. In the case of outdoor Black Hamburgh vines, should the weather be showery after they begin to colour and the foliage be heavy, a few of the lower leaves of the fruit-bearing shoots may be removed, not for the purpose of permitting the sun to get at them, but to allow the wind ■to dry up the moisture quickly. These lower leaves have performed their functions for the season, ’ and no harm can come from their being taken away. This applies to vines being grown on the double Guyot method on espalier fences. ; The chief trouble at this time is the birds. This applies to the outdoor-grown . table-grapes, Black Hamburgh and others. Where the area is not large and the market for them good, it is best to cover them in with the small-meshed., wire netting. This is done by stretching an ordinary fencing-wire along the surface of the ground . 15 in. from the espalier fence on each side, and fastening it firmly to pegs -put in

about every 10 ft. Use the 3-ft.-wide netting. One edge of this is fastened to the wire along the ground on each side of the vine-fence and the other two edges brought up against the vines, forming a sort of tent. The ends, and where the top edges of the netting come against vines, must be securely closed, otherwise the birds will get in. The first cost of this is heavy, but, handling the netting with care, 'it is almost everlasting, as it can be rolled up and put away after use each season. In the Cellar. Where winemaking is carried on, if not already done, all cellar machinery must be carefully overhauled and seen to be in perfect working-order. The walls of fermenting-house should be whitewashed with newly slacked lime. If the floor is of earth, this should be swept to . a hard surface and then well dusted with freshly slacked lime. All woodwork, such as vat and cask stands and benches, should be scrubbed clean. While this work is going on, which requires a general shifting of things, the. hoops of vats and casks can be driven on and their thorough cleaning attended to.