THE MANUFACTURE OF WINE. 287 



but we may &quot;be excused for briefly recapitulating 

 them. 



Must for wine requires to be highly saccharine, 

 and although the wines manufactured from Ame 

 rican grapes have not yet shown much inorganic 

 matter (potash salts) in their composition, yet the 

 best wines in Europe are made from grapes contain 

 ing an extra quantity of these matters. In order, 

 therefore, to the production of a good wine, it will 

 be requisite to produce grapes not only thoroughly 

 ripened by A HOT SUN ACTING ON THE LEAVES, but they 

 should also contain the juices and inorganic salts in 

 large amount. 



With a view to this, it will be necessary in the 

 fall, and shortly after the vintage, to lightly fork in a 

 dressing of bone-dust, guano or hen manure ; and on 

 the fall of the leaf, and before any frosts set in, the 

 border should be covered with the fallen leaves 

 raked together and mixed with stable litter or clean 

 ings. This will protect the roots from the severity 

 of our winteis, and. enable them to sustain the draft 

 made in spring by the branches at an earlier date 

 than they otherwise would. 



In the spring, after the w r eather has become settled, 

 the border should be very lightly forked over and 

 the long litter removed ; the rest may be mixed with 

 the surface soil. 



The vine having been properly pruned, must be 

 allowed to break its ~buds, as it is termed, and push 

 out the young stems until those which promise best 

 can be clearly distinguished. 



