AND WINE MAKING. 27 



CHAPTER VII. 



PREPARING THE SOIL. 



For the preparation of the soil, the foundation of his 

 work, the grape grower must be guided in his operations 

 by the condition in which he finds his ground. If it is 

 an old field, free from stumps and stones, or a piece of 

 prairie soil, it will be easily prepared. Break up the soil 

 with a good large turning plow and strong team to pull 

 it, and follow in the same furrow with a subsoil stirring 

 plpw, which merely loosens the ground ; and do this as 

 deep as possible, if 20 inches, all the better, though 16 

 inches in all will do if you cannot go deeper. 



If, however, the land is a new piece of forest soil, the 

 task will be much more difficult. This must be care- 

 fully grubbed of stumps and roots, and although the same 

 implements will, in a measure, suffice, yet the turning 

 plow should have a sharp coulter in front, and the sub- 

 soil plow should also have a strong and sharp coulter, 

 with merely a wedge-shaped, strong share to stir the 

 soil. Besides, much more power will be necessary. In 

 stony soil, the pick and shovel must take the place of the 

 plow, as it would be impossible to work it thoroughly 

 with the latter ; but I think there is no advantage in the 

 old method of trenching or inverting the soil. If we ex- 

 amine the wild vines of our forests, we will generally find 

 their roots running along in the surface soil. It is un- 

 natural to suppose that the vine, the most sun-loving of 

 all plants, should have its roots buried several feet below 

 the surface. Where neither sun nor air can reach them. 

 Work the soil well and thoroaghly, and as deep as you 

 can, it will be labor well invested ; will be the best pre- 

 ventive against drouth, and the best drainage m wet 

 weather^ but leavQ it iu its natural position, and do aot 



