Elliott's fruit book; or, The Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation elliottsfruitboo00elli Year: 1858 USES—WINE-HOUSE. 241 ing the plant when not m perfect health. The rot, so much depreca- ted by Vignerons, at Cincinnati, we regard as attributable to same cause as
Elliott's fruit book; or, The Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation elliottsfruitboo00elli Year: 1858 USES—WINE-HOUSE. 241 ing the plant when not m perfect health. The rot, so much depreca- ted by Vignerons, at Cincinnati, we regard as attributable to same cause as mildew, viz: a want of consistent food for the perfection of the fruit. Some, we notice, consider it attributable to too late and clean cultivation; and as late cultivation only tends to late growth, and formation of new leaves to exhaustion of what is required for per- fection of those already formed, the theory is good, so far as it goes ; and possibly in soils greatly deficient in the constituents to perfect the grape, it may in a measure be the cause ; but in soils well supplied with the required food, late cultivation would only cause the bursting of new buds and continuance of growth. Uses.—Universally esteemed when well ripened, as a dessert fruit, the grape is also highly valued by many physicians, as in its free use tending to health and the prevention of rheumatic affections of the human system. For culinary use, and for making of preserves, they are sought for, both in a green and ripened state. Carefully gath- ered when ripe, laid in heaps for a few days on the floor of a cool, dry room, then spread out for one or two days, and packed in shal- low boxes with layers of cotton batting at bottom and interme- diate between layers of fruit, as well as between bunches, they may be placed in a cool room and kept fresh throughout most of the winter. Last, though not least, made into wine, a sketch of the de- tails of which, with cuts illustrative of plan of a wine house
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