[We commend the following article to the special attention of amateurs, as the plain, straight forward statement of an amateur cultivator who has been eminently successful in this branch of culture. We know Mr. Suydam well, and can vouch for the honesty and accuracy of all he has said in regard to his management or its results. It will be remembered that at our State shows he has carried off the highest prizes even from professional growers. His grapes have always been remarkably well colored, excelling more particularly in this than any other point of merit. The material of the vine border accounts for this in a great measure. Instead of dead carcasses, offal, etc., Mr. Suydam has laid a thorough foundation of bones, charcoal, shells, cinders, and well decomposed manure; and these are the very materials to yield a healthy, firm, well ripened wood, and sound, well colored, and finely flavored grapes.

We hope his success will, as he says, "induce others to try."-Ed].

In compliance with the wishes of very many inquirers, I undertake to give to the public, through your columns, the plan of my vinery, and my mode of cultivating the foreign grape under glass. I will enter upon my duty, then, at once, by saying that I claim nothing new or original in my mode; I have taken some from one and some from another of the very many writers on the grape; and as I have had very good success thus far, I shall feel it a great pleasure if I may but make this statement so simple as to induce others to try the same for themselves.

My vinery has a free open exposure to the south, being what is called a " lean-to" house, built against the south side of my barn.* It is thirty feet long, twelve feet high on the back wall and one foot in front, an eight-inch timber resting on three brick piers in front for the rafters to rest upon, and fourteen feet wide.

* From the Geneva Courier.

The ends are of 1 1/4inch stuff matched, put together tight and double, and filled in with tan bark, to keep the house as warm as possible. The door may be in either end, there being no fire used. The sashes are in two lengths, the upper ones to elide easily over the bottom ones, so that the house may be easily aired at any time, and made according to Downing. (Fruits and Fruit-Trees of America, p. 226).

I have a hogshead sunk in one corner of the house, to catch the water from my barn, with a small force pump and hose attached, with which I can sprinkle the house thoroughly in a very short time; for it is of the utmost importance to keep the house moist during the growing season.

The border extends over the whole of the inside of the house, and runs twelve feet outside in front; being thirty feet by twenty-six, and two feet eight inches deep. The dirt is first removed to the depth of two feet eight inches; then filled up eight inches with broken bricks, stones, and lime rubbish, so as to form a thorough drain, (for the roots of the vine delight in a warm, rich, open soil, not too moist;) the soil is then filled in two feet eight inches, to allow for settling.

In the border I am very particular. I have in my border fifty bushels of whole bones, in which there are fifty beeve and sheep sculls; fifty bushels of pulverized charcoal ; twenty-five bushels oyster shells; a quantity of leather scrapings; twenty-five bushels of coal and leached ashes; twelve bushels of blacksmith cinders and iron filings; twelve loads of well decomposed manure; and the rest is made up of street scrapings, garden soil, yellow loam, and sod from an old pasture; no dead carcasses being used. The whole is well mixed together, and filled in on the last of March; and the vines are then planted on the inside of the house, eight inches from the wall, one under each rafter, which will make the vines about three feet apart. The object is to make the border as loose, open, and rich as possible. Avoid all walking on the border after the vines are planted.

I have ten vines in front and eight on the back wall, of the following varieties, procured of Parsons & Co., Flushing, L. I.: four White Muscat of Alexandria, one Royal Muscadine, one Palestine, one Gray Tokay, one Black Prince, one Black St.

* We add a sketch of "a lean-to vinery" of the proportion* and style described by Mr. Suydam, in order to make the subject better understood. - Ed.

A LEAN-TO GOLD VINERY.. SCALE TEN FEET TO AN HIGH.

Peters, one Zinfindal, one Bed Frontignan, one Wilmot's New Black Hamburgh, six Black Hamburgh.

I plant the vines about the first of April, taking care to spread out the roots, that they may have a free start and not get entangled; rub off all the buds except the strongest one at the bottom. Water the vines freely, if the weather is warm, and keep up a humid atmosphere all the time. Never allow the vines to receive a check after having once started. If it should get too warm, open the house a little at noon, but never let the house be open after four o'clock. If you only leave one bud on the vine, you must take great care of it, as it will rub off very easy, and then your vine is gone. "Water with soap suds every Monday - one pailful to a root - and on Friday with guano. Put two quarts of guano in a barrel of water, stir well, and apply at once.

About the 20th of April the buds will begin to push. Let the temperature be pretty high; it will do no harm. I often find my house as warm as 100°, 110°, and 120o, Fahrenheit; but 80° or 90°, with plenty of moisture, is the best. As the buds begin to push out, raise them to a wire trellis about twelve inches from the glass. If any of the other eyes push, rub them off. Give plenty of air in the middle of the day, sprinkle frequently, and keep up a moist atmosphere.

September 1st

Discontinue watering except with the suds. Pinch off the shoot, which by this time will be twelve or thirteen feet long.