nndtheMeBodofmaimgU^tncs, 133 



crft ployed : but the two lall methods ai-e attended with the 

 inconvenicncy of fhakiiig the ftem. '' 



6th, No grapes ought to be cut but thole fouild atld H|)e ; 

 lliofe which are putyid ought to be rejeaod, and thofe flirt 

 2ri1?cn murt be IfeTt on the twijVvS. 



III all places where the culiivat'o1"S are de (irons to obtain 

 t^'ifles of a good qualitv, the grapes are col!e6l(^d At Wb Oi* 

 thii-ee diflercnt times. In getieral, the firft v:it-full of juice 

 Is aUvavs the beft. There are fome couritries, however, 

 where the grapes are jllmoft coire6led without diftin(!'tloti, 

 hnd at one time; the juice is e^^p'refled without picking, but 

 the wines are very inferior to what they might be, if mor6 

 care were employed in the operations of the vintage. 



When the grapes are to be picked, the following rules may 

 be obferved : To cut only thofe clufters which are beft ex- 

 pofed, thofe the grapes of \^'hich '^re equally large and co- 

 loured ; to rejeft all thofe Which have betn flieltercd, and 

 near the grourtd ; and to prefer thofe which h'ave ripened at 

 the bottom of the vinea. 



In the vineyards which furnifh the difieretit ki'ri'ds of Bour- 

 deaux wine, the grapes at-e carefully picked'; but the method 

 of picking the red grapes differs fro iri that employed for pick- 

 ing the white: in picking the white, neither the putrid nor 

 the green grapes are collected; irt regard to the white, the 

 putrid and the ripeft are preferred, and the picking is not 

 begun till a great many of the grapes have become putrid. 

 This operation is fo minute in cet-tain dillriet's, fuch as 

 Sainte-Croix, Loulliac, &:c. that the vintag<2 there conttnucn 

 two months. In jMedoc the operation of picking is performed 

 twice for the red wines; at Lajrnon it is perfornied three or 

 four times; for the white grapes at Sainte-Croix, five or 

 fix ; at Langoiran from two to three ; and two in all the 

 Graves. 



In fome countries a vintage compofed of grapes pcrfetS^lv 

 ripe is dreaded. The cultivators apprehend that the wine! 

 will be too fwect, and they remedy this inconvenience bv a 

 mixture of large grapes lefs ripe. In general, the winr^is 

 not brifkand pungent, but when grapes ate employed which 



have 



