CULTIVATION OF THE VINE. 1 79 



where it is placed at the bottom of the trench, 

 there is a liability of the grass vegetating, and 

 finding its way to the surface. Moreover, there 

 is danger that the fruit may be injured, as it will 

 not ripen as early or as well, and that the quality 

 of the wine may be injuriously changed. In 

 general, where the wine is planted in a new soil, 

 it does not produce so early as when it occupies 

 the site of an old vineyard. The plant of the 

 new ground pushes a vigorous vegetation, strong 

 wood, and but little fruit. There is, however, a 

 method to counteract this inconvenience. Ma- 

 nure in the actual state of fermentation must be 

 applied. The pruning should be late in the 

 season, leaving one or two shoots more to each 

 plant, than under the ordinary system, according 

 to the force and vigor of the plant. By this 

 means, the vine will exhibit less wood and more 

 fruit. When under such treatment the plant be- 

 gins to show indications of debility, you must 

 prune according to the directions given under 

 that head. It is very much to be desired, that 

 all our vine dressers should cleanse their old 

 plants of moss. There are some skilful vignerons 

 of our Canton who pursue this laudable practice, 

 and it is but to visit the vine grounds of such, to 

 be convinced of the highly beneficial results of 

 the custom. This parasitic plant attracts and 

 preserves a humidity greatly injurious to the pros- 

 perity of the vineyard, and, in many cases, causes 

 the death of the plant. The numerous insects 

 that harbour in such a convenient retreat^ there 

 deposit the egg, and bring out the young brood, 

 that not only destroy the fruit, but live on the 



