and the Method of making iVines, J^X 



prlfed by the froft on the 7th, 8th, and 9th of 06tober. They 

 gained nothing more by remaining on the vines till the end 

 of the month ; and the wine was acid and of a bad colour. 



There are fome qualities in wine which cannot be ob- 

 tained but by futfering the grapes to dry on the twigs. Thus, 

 at Rivefaltes, and in the iflands of Candia and Cyprus, the 

 grapes are fuffered to remain expofed to the winds before 

 they are cut. The grapes which furnifh tokay are dried ; 

 and the fame proccfs is employed for fome of the fweet wines 

 of Italy. The wines of Arbois, and of Chateau-Chalons, in 

 Franche-Comte, are produced from grapes which are not 

 cut till towards the end of December ; at Condrieu, where 

 the white wine is celebrated, the grapes are not cut till near 

 the middle of November. In Tourraine, and other places, a 

 kind of wine called 'u'm dc paille is made, by collcfting the 

 grapes during dry weather, and when the fun is in full force ; 

 they are fpread out, fo as not to touch each other, on hur- 

 dles, which are expofed to the fun, and then (iiut up when he 

 is fet; the grapes which rot are carefully removed, and when 

 the whole are well dried, the juice is exprefTed and made to 

 ferment. 



Olivier de Serrcs fays, it has been proved by experience, 

 that the bed period of the moon for colle6ling grapes in 

 Older that they may keep, is her decreafe rather than her 

 iucreafe. He, however, allows, that when the grapes are 

 ripe it is better to confult the weather than the moon; and 

 in this we perfeclly agree with him. 



But there are fome climates where the grapes never come 

 to maturity: fuch are almoft all the northern parts of France; 

 and in that cafe the grapes muft be collected green, that they 

 may not be expofed to rot on the twigs. A moift and rainy 

 autumn muft increafe the bad quality of the juice. All the 

 vineyards in the neighbourhood of Paris are in this lituation ; 

 the vintage there is, of courfe,euriier than in the fouth, where 

 the grapes never ceafe to ripen though the heat of the fun 

 continually decreafes. 



When the neceHity of commencing the vintage has been 

 afcertained, a great many precautions mufl: be taken before 

 it is begun. In general, the vintagers ought not to venture 



Rij to 



