I 



174 TREATISE ON THE 



be from the cow, and should not be too much 

 rotted, as the fermentation is lefts active than 

 that of the others named, and consequently not 

 attended with the like heating effects. 



The moment of fermentation, or immediately 

 after it, is that most favourable for the vineyard 

 of a sandy soil. I consider that of sheep and cows 

 as favourable to strong lands, to such as incline 

 to moisture, and to the vineyard also of the 

 plain. The same quantity of manure is not re- 

 quired by all the vineyards. Close, loamy lands 

 are sufficiently manured, if done once in four 

 years; and in a light sand or gravel, once in three 

 years will be enough. 



It may not be amiss here to remark, that 

 over-manuring injures the quality of the wine. 

 By such a system, the fruit is liable to a prema- 

 ture decay. The branches become fragile, and 

 are easily broken. The wine, when in the 

 vault, changes easily, and cannot be preserved so 

 well or so long. 



If, in the place of manuring every three or 

 four years, the vine dresser would be at the 

 trouble of putting on his grounds each year, the 

 third or fourth part of the quantity periodically 

 applied, the result would be more advantageous, 

 the vines better preserved, the effect more favo- 

 rable, and the force and verdure of the vineyard 

 more uniformly healthful. 



