of Champagne in France* 83 



eastern exposures are consequently most apt to suffer, al- 

 though it has been ascertained that vine plants freeze in 

 every exposure. 



Thus, all the preservative methods hitherto indicated, such 

 as fumigations, or poles armed with long branches of foliage 

 capable or' being agitated by the air, are mere reveries of the 

 imagination : they have been employed indeed in small en- 

 closures; but they never preserved a single cluster of grapes, 

 and are incapable of being applied to a large vineyard. 



XII. At wfiat Period is the Vine to he pruned P 

 About the end of February or beginning of March, the 

 most essential operation must be performed, namely, that 

 of cutting the plant. When it is very strong, two branches 

 or stumps only are left. 



XIII. How many Eyes are left in the Plant P 

 Three eyes upon each branch : when the vine is weak, 

 one branch only is cut off. 



XIV. At what Height from the Ground is the Plant pruned P 

 When the plant is young and the rind is not marked with 

 old prunings, the plant is cut at the height of three or four 

 inches : the vine-dressers cut higher, because they frequently 

 cultivate three branches, and leave four eyes. 



XV. To what Height is the Vine allowed to rise P 

 Not higher than a foot and a half, — to avoid dilating the 

 sap too much. 



XVI. At what Season does the first Operation in the Vine- 

 yards commence P 



After having pruned the vine, the first occupation it that 

 of hoeing: this operation consists in digging up the earth 

 around thv plants, so as to uncover their roots for a moment, 

 and detach the earth from them which may have become 

 clotted ; die hoe being always inserted into the earth about 

 a foot from the plant. 



At the end of March, or beginning of April, when the 

 thaws have softened the ground, the hoeing commences. 



F 2 XVII. What 



i 



