gardening, a method of producing ripe fruits from trees before their natural season. The method of doing it is this: A wall should be erected ten feet high; a border must be marked out on the south side of it, of about four feet wide, and some stakes must be fastened into the ground all along the edge of the border; these should be four inches thick. They are intended to reflect the glass lights upon, which are to slope backwards to the wall, to shelter the fruit as there shall be occasion; and there must be, at each end, a door to open either way, according as the wind blows. The frame should be made moveable along the wall, that when a tree has been forced one year, the frame may be removed to another, and so on, that the trees may each of them be forced only once in three years, at which rate they will last a long time. They must be always well-grown trees that are chosen for forcing; for young ones are soon destroyed, and the fruit that is produced from them is never so well tasted. The fruits most proper for this management are the avant or small white nutmeg, the albemarle, the early newington, and the brown nutmeg peaches; Mr Fairchild's early, and the elugo and newington nectarines; the masculine apricot, and the may-duke and may cherry. For grapes, the white and black sweet-water are the properest; and of gooseberries the Dutch white, the Dutch early green, and the walnut gooseberry; and the large Dutch white and large Dutch red currants.

The dung, before it is put to the wall, should be laid together in a heap for five or six days, that it may heat uniformly through; and when thus prepared it must be laid four feet thick at the base of the wall, and go slopping up till it is two feet thick at the top. It must be laid at least within three or four inches of the top of the wall; and when it sinks, as it will sink two or three feet, more dung must be laid on; for the first heat will do little more than just swell the blossom-buds. The covering the trees with glass is of great service; but they should be taken off to admit the benefit of gentle showers to the trees, and the doors at the ends should be either left entirely open, or one or both of them opened, and a mat hung before them, at once to let the air circulate and keep off the frosts.

The dung is never to be applied till towards the end of November; and three changes of it will be sufficient to ripen the cherries, which will be very fine in February. As to the apricots, grapes, nectarines, peaches, and plums, if the weather be milder, the glasses are to be opened to let in sunshine or gentle showers.

If a row or two of scarlet strawberries be planted at the back of the frame, they will ripen in February or the beginning of March; the vines will blossom in April, and the grapes will be ripe in June.

It should be carefully observed, not to place early and late ripening fruits together, because the heat necessary to force the late ones will be of great injury to the early ones after they have fruited.

The masculine apricot will be ripe in the beginning of April, the early nectarines will be ripe about the same time, and the forward sort of plums by the latter end of that month. Gooseberries will have fruit fit for tarts in January or February, and will ripen in March; and currants will have ripe fruit in April.

The trees need not be planted so distant at these walls as at others, for they do not shoot so freely as in the open air; nine feet a-funder is sufficient. They should be pruned about three weeks before the heat is applied.

the wine trade, a term used by the wine-coopers for the fining down wines, and rendering them fit for immediate draught. The principal inconvenience of the common way of fining down the white-wines by finingglass, and the red by whites of eggs, is the slowness of the operation; these ingredients not performing their office in less than a week, or sometimes a fortnight, according as the weather proves favourable, cloudy or clear, windy or calm: this appears to be matter of constant observation. But the wine-merchant frequently requires a method that shall, with certainty, make the wines fit for tasting in a few hours. A method of this kind there is, but it is kept in a few hands a valuable secret. Perhaps it depends upon a prudent use of a tartarized spirit of wine, and the common forcing, as occasion is, along with gypsum, as the principal; all which are to be well stirred about in wine, for half an hour before it is suffered to rest.