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prove an excellent investment. It is true that some cultivators have 

 obtained satisfactory results from land that has been merely ploughed 

 in the ordinary way, and this fact has induced many to arrive at the 

 conclusion that deep stirring is unnecessary. This conclusion, however, 

 is wrong, as though shallow working, as previously stated, may be 

 sufficient for certain soils, yet it is not for others. In breaking up the 

 ground, though deep stirring may be necessary, it is not advisable to 

 turn up a bad subsoil to the surface, a mistake that has often been made. 

 Whenever, therefore, the under soil is inferior, the better plan will be 

 to simply break or stir it, and leave it in the same position as before. 

 On the other hand, if the soil is uniformly good no harm will result from 

 turning it over. The very best means of preparing land is by hand 

 trenching, which disintegrates and mixes the soil more thoroughly than 

 can be done in any other way. This method, however, is too costly for 

 the majority of cultivators, who have necessarily to study economy in 

 getting the ground prepared and planted. Land may be fairly well 

 prepared by using a subsoil plough, by which it can readily be stirred to 

 the depth of from fifteen to eighteen inches. The ground may also be 

 easily and cheaply prepared by deeply ploughing, and following in the 

 furrows with another plough without the mouldboard. 



Drainage should be provided for when necessary, and more especially 

 in the case of heavy soils. Though the Grape is more hardy in being 

 able to stand in wet land than most other fruits, yet it will thrive better 

 when there is perfect drainage. Whenever the water hangs for any 

 length of time in the ground it shows that assistance is required in the 

 form of drainage. Some soils, such as are sandy, gravelly, or open 

 limestone, may have sufficient natural drainage, when, as a matter of 

 course, there is no occasion to make provision for it. 



SELECTION or VARIETIES. 



In making a selection, cultivators must be guided in a large measure 

 by the objects they have in view in utilizing their Grapes, as also the 

 climatic and soil conditions, which are important factors. When the 

 production of wine is the object the planter should carefully consider 

 what kinds of Grapes are likely to give the most satisfactoiy results. 

 He should, therefore, plant such kinds as will supply wines that can be 

 produced to perfection in the particular locality. Some districts are 

 specially suitable for wines of a particular class, which other localities are 

 unsuitable for, and this fact the grower should duly consider in making 

 his selection. Growers will also do well to bear in mind that it is 

 impossible to obtain superior wines of different classes from the same 

 vineyard. Many of the early cultivators made the great mistake of 

 planting many reputable varieties, and attempting to make wines of all 

 classes. Because they grew the same varieties of Grapes as produce 

 Claret, Hock, Port, Sherry, and other European wines, they have been 

 too often under the impression that their products would be similar. 

 They lost sight of the fact that the various classes of European wines are 

 produced under widely different conditions as regards climate, soils, and 



