Chap.XII. FOR MAKING WINE.n|> 413 



they fill, they would not be fo ^pt 10 buril: j and as the latter end 

 of the autumn is generally fair, they may then have an opportunity 

 of coming to their full matunty, without the danger of burfting., , 

 Cr if it is thought more advifeable to quicken their ripening, the 

 warmell foil and fituation fiiouid be cholen for the vines, and i; ey 

 fhould not be permitted to rife to a great height. 



We have fometimes been inclined to tiunk that the fummer 

 pruning of the vine, wh-ch is intended to liallen the ripening and 

 increafe the goodaefs of the grapes, has the contrary effedl. 



In the fpring, and while plants are in a growing ftate^ their juice* 

 are of a watery acid nature, abounding in what the chemifts call 

 tlieir native fxlt. As the fummer advances, or as, refpectively in 

 each, their feed or fruit begins to ripen, their juices lofe that faline 

 watery ftate, and become gradually milder : and when their feed or 

 fruit is come to full maturity, the juices of perennial plants become 

 of an oily mucilaginous quality. This change in the nature of the 

 juice of plants is gradual, and perfe<£t in proportion to the flourifh- 

 ing (late of the plant. If the vines are pruned while they are yet 

 in a growing ftate, nature is checked in bringing about this change : 

 for not being able to extend the branches farther in length, the 

 buds for the next year fwcll, and flioot out -, whereby a new vege- 

 tation is brought on, and the juices are kept longer in their faline 

 ftate. Surely, as in animal digeftion, the more perfedt and ftrong 

 the powers of the animal (or plant) remain, the higher and more 

 perfect muft its juices become. 



When the grapes are too ripe, or the weather continues too warm 

 at the time that the grapes muil necellarily be gathered, their juice 

 is apt to ferment too much and too quickly, whereby the vinous 

 fpirit is evaporated, and the liquor becomes vapid. To remedy this, 

 in countries liable to much heat, there (hould be cool places built 

 for carrying on this fermentation. A gentleman, who had no fuch 

 conveniency, contrived the following method to fupply the want of 

 it. Near his houfe was a fpring, the water of which he conveyed 

 by pipes into a cellar of an out-houfe ; and when he had a mind to 

 check the ferm.entation, he raifed the water in the cellar to what 

 height he found proper, fo as to cover the whole or part of his vef- 

 fels. If the veflel was entirely immerfed in the water before the 

 liquor had begun to ferment, he found that it continued in the fame- 

 flate for months. Thus, having prelTed fome apples, and having 

 immediately immerfed the containing velfel in his cellar, he let it 



remaiu 



