l;^i On the Culiivacthn of the Vinr^ 



16 labour but when the fail and the grapes arc drv, and until 

 the weather appears fo fettled as to give reafon to belieVe that 

 thfcir ddCiipatittns \v\\\ tibih^ int^i^^pted. Olivier de Serres 

 feeomniends, hot to c(^Tle«5t the gfapes till the fitn has dif- 

 perfcd rhe dew depofildd on them by the coohiefs of i\\t 

 nights : this precept, though generally true, cannot be trni- 

 Vcrfully npplicd ; for in Champagne the vintagers colle«5l the 

 grapes before .funrife, and fufpend their labours towards nine 

 in the riidhnng, unlefs the fogs ocekfidn humidity throughout '• 

 the whole day : it is only by this care that they obtain white 

 and brifK: wines. It is Well known In Champagne^ that 

 twenty-five eafks of \vinea>e obtaliicd inifcad of twenty-four, 

 when the vintagers labour during the continuance of the dew 5 

 and twenty-fix during the fog. This procefs is everywhere 

 nfeful when wines exceedingly white and brifk are required. 

 Except in the above cafes the grapes ought not to be cut until 

 the fun has difpcrfed all the moifture from their furface. 



But fume precautions are necciTary to afccrtain the period 

 1i\o^ proper for the vintage, and fome niiiR be obfervcd in 

 fcgafd to the mode of opcratibn. An intelligent ngricul- 

 turid will not commit the care of cutting the grap&s to in- 

 expert mercenaries : as this part of the labour is not the lead 

 important, we fliall here give a few obfetvations on it. 



tft, A fufficient number of vintagers ought to be engaged 

 that the vat maybe filled in one day :' this is the only method 

 of obtaining an equal fermentation. 



2d, Women on the fpot ihoiild be preferred ; and none 

 ought to be employed but thofe who have become expert in 

 this kind of labour. 



^<\, The labourers aught to be under the fupcrlfrtendance 

 of a flrii9: and intelligent overfcer. 



4th, They ought to be prohii)ited from eating the grapes, 

 both to prevent crufts of bread and other food from bcrng 

 mixed with the juice, and to prcferve for the prefs the ripell 

 and nioft faicchaf ine grapes . 



5th, The tails of tlie grapes ought to be cut very fliort, 

 and the operatron ought to be performed whh a pair of good 

 fcilVurs. In the Pays dc f\i?id' the grapes are detached by 

 means of the nail, in Champagne a pruningi knife is eiVi- 



ployed ; 



