The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1879-07-24
Farm and Household.


idea of compelling the production OF new
roots corresponding with the production
of new canes occurred to me last year,
and the question arose in my mind whether
this could be done without destroying the
old vines, which are planted in rows eight
feet apart. In order to test the matter it was
determined to cut away half the roots of
syery vine; and after waiting two years ito
permit new roots to form in place OF those
removed to cut away the other half of the
old roots. Hence, last fall, after the leaves
had fallen, the soil of every alternate space
between the rows was dug deeply with
spade, and every root cut off up to within
three inches OF the vine; potash salts and
plaster being at the same tine dug into the
soil. This operation removed the right hand
roots of one row OF vines, and the left hand |
roots of the next row in alternate succession.
leaving the left hand roots OF the first row,
and the right hand roots of the second row,
undisturbed. The effect anticipated is the |
production of new set of roots in place OF
those cut away. After two years, it is pro-
posed to perform the same operation upon
the old roots at the other sides of the rows,
in the intermediate spaces of soil, and after
second interval Of two years it is prop }sed
to recommence the operation as at first.
With such system Of cultivation the
roots can never be more than four years old,
and there will be renewal OF roots cores
bonding with the renewal Of the canes.
Hence it is believed that the roots will al
ways be vigorous, and that the vines may be
grown indefinitely without the necessity OF
planting new vines. If an interval of two
years between each operation is deemed too
long, the interval may be reduced to one
year, half the roots being cut away one year,
and the other half being left undsturbed to
the next year. In this case the roots will
never be more than two years old; but as
roots do not grow as fast as canes, it is doubt
full whether new roots would grow fast
enough to keep the vine in full vigor. In
fact it may be that even the four-year sys-
TEN of root renewal, which have commen-
ced experimenting with. is too short; and
that it would be better to increase the term
to six years, in which case half Of the old
roots would be cutaway every third year.
1t is of course too soon to form our opinion
as to the practical effect of this system OF
periodic root renewal; but thus far the vines
show no signs of lack of roots, and they are
growing vigorously. Moreover, the success
OF root pruning with pears and other fruit
raises the presumption that the same system
may prove beneficial with the vine. If this
project of periodic root renewal strikes any
grape cu.tivator favorably, hope he will
commence experimenting upon the system
and that he will subsequently commu nicate
next fall, the result for pubiication.-[E. s.
Renaoack,in the Country Gentleman.
PRESERVED CHERRIES. the cher
ries. retaining every drop OF the juice.
Weigh the fruit, allowing pound for pound
of sugar Put layer of fruit for one OF SUI
gar, until all is used up :; pour over the juice
and boil, gently until the syrup begins to
thicken. The short-stem red cherries or the
Morellas are best for preserves. Sweet
cherries will not do.
HARD SoAP.-A good hard soap may be
made of sal soda and lard, of each six pounds;
stone lime. three pounds; soft water. four
gallons. Dissolve the lime and soda in wa
ter, by boiling, stirring, setting and pouring
off then return to the kettle (brass or cop
per- and add the lard, and boil until it be.
comes soap then pour into dish or moulds,
and when cold, cut it into bars and let it
dry.
A NOVEL WAY OF P REsERvING GRAPES.
1t is said that the Chinese have a method
Of preserving grapes d uring the entire year
by cutting a circular piece out of a ripe
pumpkin, or gourd, making an aperture large
enough to admit the hand. The interior is
then completely cleaned ont, the ripe grapes
are placed inside, and the cover replaced
and pressed in firmly. The pumpkins are
then kept in cool place, and the grapes
will be found to retain their freshness for
very long time.
PRESERVED ORANGE PEEL.-Weigh the
oranges whole. and allow pom d for pound.
Peel the orange neatly, and cut the rind into
narrow shreds. Boil until tender, cha nging
the water twice, and replenishing with hot
from the kettle. Squeeze the strained juice
ofthe orange over The sugar let this heat to
a..boil put in the shreds, and boil for twenty
minutes. Lemon peel can be preserved in
the same way, only adding more sugar-a
pound and half of sugar to a pound of fruit.
&. AN Ice MIssION.-A novel and seasonal
BILE charity has just beer organized in st.
Louis in the shape of an ice mission. At
scription fund for the purpose was started,
and when sufficient sum had been raised
an arrangement was made with the police
to distribute ice tickets among the deserving
poor on their beats, and with ths city ice
companies to honor these tickets when pre-
sented at any of their local ice depots, the
orders to be redeemable in cash by the COM
mittee in charge of the fdnd. The tickets
are printed in such form as to make couu-
terfeiting difficult, and each calls for five
SSuts WoILi VI iCe' IL ID oohSfcu that thio
charity, trifling as it seems, will not ouly
accomplish great work for the health and
comfort of the recipients, but will effectually
promote the cause of temperance.
Guinness, the brewer, lately gave The
most brilliant entertainment of the London
season thus far. Rank, wealth and fashion
were mingled. The feature Of the evening
was the floral decoration. Even the cornics
Of one room was hung with garlands of sum-
mer roses to the number of 10000. The
house is in Grosvenor Place and was built
by the Duke of Westminster for his eldest