ee |e pee 
RQ 
AMPELIDEZ. 
which in 5 years will be in a state to cover the wall itself. When 
vines are planted in the intervals between other fruit-trees, or on 
piers, then one plant to each is sufficient. 
Pruning of vines in the open air.—Any of the modes described 
above will do ; the spur method and the fruit-tree method seem 
to deserve the preference ; but this must entirely depend upon 
the pruner, for it is almost useless to describe methods of prun- 
ing. Horizontal training is considered the preferable mode for 
the vine. Training the shoots of vines along the ground like 
those of melons and cucumbers has been proposed and practised 
by Vispre (Dissert. on the growth of vine, Bath, 1786) and suc- 
ceeded. Vines in some places are allowed to grow like herbs, 
spreading upon the ground, and the grapes of these vines are 
very large. The Black Hamburgh is an excellent grape for a 
wall. The only secret in ripening grapes in the open air is timely 
summer pruning, this assists ripening the wood. By fixing the 
bunches close to the wall by a thread they ripen a month earlier. 
Growing the vine as espaliers or as standards.—The direction 
given for walls is sufficient for espaliers; but this practice is not to 
be considered worth following. As standards they may be 
grown in extensive plantations as in vineyards, and the plants may 
be trained either like currants or raspberries ; in this case the 
stems will require to be tied to stakes. The pruning is nearly the 
same as that for raspberries. Switzet recommends the side or 
declivity of a hill lying to the south or south-east, which is favored 
with other hills somewhat higher, clothed with wood, on the north, 
north-east and north-west, to break the severity of those perishing 
quarters. Speechly observes that the hills in the counties bor- 
dering the English Channel, have in general declivities tending 
to the south, and are therefore highly favourable for vineyards. 
Steeps of poor, gravelly, and rocky soils, in warm situations, 
would produce more under vines than any other crop. 
Forming vineyards.—They must be planted in rows at a dis- 
tance from each other according to the height and mode of 
training proposed, and according as the soil may be rich or poor, 
deep or shallow. A square yard may be considered a desirable 
medium. Where vineyards are formed on the sides and steeps 
of hills, it may be best to form them into terraces or horizontal 
beds, rising one above another like steps of stairs, supported 
each by a wall, if the declivity is very steep, against which the 
“ines may be trained; but in vine countries the terraces are 
wsually wide and the walls so rude, that it is impossible to train 
the vines against them; in this case the standard or espalier 
mode is adopted. At Thonning, near Fontainebleau, mud walls 
àre made, and the vines are trained to low trellises, at first hori- 
zontal along the bottom of the trellis, then erect upon the trellis. 
cris proper for a vineyard.—On the Continent vines used 
or making wine are by no means agreeable to eat, and there 1s 
ways a distinction made between fruits to eat and fruits to 
press by nurserymen. The names of vineyard grapes vary in 
‘very district. “In this country it would be best to select 
‘ich sorts as are already in the country, such as the Clus- 
8, Sweet-waters, Burgundy, Large Black Cluster, Miller's 
rape, &e. . 
wonaking nine from grapes.—This ean hardly be considered as 
pere under gardening. We shall only suggest that it red pes 
ian, who has a knowledge of the general princip ci o ar 
manufacr and chemistry, or who has been concerne nE 
$ cture of British wines, to succeed properly. 4 id 3 the 
wena en on the processes of wine-making will be found 1m N 
hei volumo of the memoirs of the Caledonian Horiana 
(Hort, ; y Dr. Macculloch of Woolwich. 8. i ble 
' ytans, vol, 2.) has given a receipt for making a tolera 
ives. Nets wine from the leaves of the claret grape ; thes 
; sa $ Suggested, might be employed to give a œ The 
ade from white grapes or green gooseberries, &e, 
i 
IV. Vitis. 709 
numerous varieties of wine depend principally on the proportion 
of sugar contained in the must, and the manner of its ferment- 
ation. _ When the proportion of sugar is sufficient and the fer- 
mentation complete, the wine is perfect and generous, if the 
quantity of sugar be too large, part of it remains undecom- 
posed, and the fermentation is languid, and the wine is sweet and 
luscious; if, on the contrary, it be too small, the wine is thin 
and weak, and if it be bottled before the fermentation be com- 
pleted, it will proceed slowly in the bottle, and, on drawing the 
cork, the wine will sparkle in the glass, as for example Cham- 
pagne. When the must is separated from the husk of the grape 
before it is fermented, the wine has little or no colour ; these 
are called white wines. If, on the contrary, the husks are al- 
lowed to remain in the must while the fermentation is going on, 
the alcohol dissolves the colouring matter of the husks, and the 
wine is coloured ; such are called red wines. Besides in these 
principal circumstances wines vary much in flavour. 
Qualities.—Grapes, before they are ripe, are extremely harsh 
and acid, and by expression furnish a liquor which is called 
verjuice. It contains malic acid, super-tartrate of potass, and 
may be made to furnish wine by addition of sugar. As 
the grape advances to maturity, the quantity of sugar in it 
increases, while that of the malic acid diminishes. It, however, 
never disappears entirely. The grape, when ripe, is cooling, 
antiseptic, and when eaten in considerable quantities is diuretic 
and gently laxative. In inflammatory diseases, and all others 
where acids are indicated, grapes form an excellent article of 
diet. Dried grapes or raisins are more saccharine, mucilaginous, 
and laxative than the recent grapes, but are less cooling. Wine, 
when taken in moderate quantities, acts as a beneficial stimulant 
to the whole system. It promotes digestion, increases the action 
of the heart and arteries, raises the heat of the body, and exhi- 
larates the spirits. Taken to excess, it produces inebriety, 
which is often succeeded by headache, stupor, nausea, and diar- 
rhoea, which last for several days. Habitual excess in wine 
debilitates the stomach, produces inflammation of the liver, 
weakens the nervous system, gives rise to dropsy, gout, apo- 
plexy, tremors, and cutaneous affections. To convalescents and 
in all diseases of general debility and deficiency of vital powers, 
wine is the remedy on which medical men must place their chief 
dependence. It is contraindicated in all inflammatory complaints, 
and when it sours upon the stomach. 
Insects and diseases are the same in the open air as m the 
vinery, and the modes for their destruction and prevention the 
same, which see under that head. . . J 
Common Vine or Grape, or M ine-bearing Vine. Fl., June, 
. Clt? Shrub cl. , 
r V. racixiòsa (Lin. spec. 293.) leaves 5-cut, with stalked, 
multifid segments. bh. v S. Native of? This is perhaps 
only a variety of the preceding. It is called in France Ciotat. 
—Corn. can. t. 183. Vitis vinifera, var. 24, Roem. et Schult, 
syst. 5. p. 314. Berries black. This is usually cultivated as 
a curiosity, and is called Parsley-leaved vine. Cle. 1648 
Jagged or Parsley-leaved Vine. Fl. June, July. . . 
Shrub cl. 
3 V. penta ta (Link. enum. 1. 
usually 5-lobed, unequally and mucronately serrat Á 
h. u. H. Native of? Flowers and fruit unknown. 
rough from indurated glands. 1320 
-leaved Vine. t. 1820. 
po hee ea (Thunb. Lin. trans. 2. p. 332.) leaves cordate, 
i th; stem flexuous; panicles elongated. 
toothed, es oer d V. Indica, Thunb. fl. jap. 105. 
p- 236.) leaves cordate, 
ed, roughish. 
Petioles 
Shrub cl. 
H. Native of Japan. — 
Bentes of a brownish-green with an austere, acid taste. 
i -branched Vine. Shrub cl. 
Y Warurcnn (D. C. prod. 1. p. 634.) leaves cordately 
