254 THE VINEYARD. [MARCH 



and harrow as before. In November, give it another very deep 

 ploughing, and let it lay so all winter, without harrowing. As early 

 in the month of March, following, as you find it sufficiently dry, and 

 in good state for tillage, but not before, plough it across the hill, and 

 as deep as you can, running the plough twice in each score : then 

 harrow it well, and you have it in a fine state for planting. 



In some ground, and very frequently in that extremely well adapted 

 to the culture of the vine, the declivity is too great to cultivate it with 

 the plough ; in which case it must be done with the spade, and other 

 manual implements; and it would be well if such land could be 

 thrown or banked up into terraces, each capable of receiving one, 

 two, or three rows of vines, the better to retain the necessary manure 

 and moisture. 



PREPARATIONS FOR PLANTING, ETC. 



Being provided with a number of four feet stakes, in proportion to 

 the quantity you intend planting, and made as directed in January, 

 page 60, mark out your ground in rows ranging north and south, as 

 well as east and west, by placing those stakes at intervals of six feet 

 distance every way, so as it may be convenient to plough and harrow 

 between the rows in these directions. This is meant for a south 

 exposure; but in others, they are generally arranged up and down 

 hill as well as across ; though the former direction may be given to 

 the rows in any situation, and perhaps with more advantage as to 

 ease of culture, and benefit of the sun. 



Six feet plant from plant, every way, will not be too great a dis- 

 tance, however it may appear at first view; especially in a country 

 where Providence has been very bountiful in blessing its inhabitants 

 with abundance of ground, as well as with everything else that tends 

 to make an industrious man happy; for if planted too close, there 

 will not be room for the sun and air to pass freely between the rows, 

 to ripen the fruit, and dry up the moisture and autumnal damps, 

 which would otherwise be imbibed by the fruit, and render it crude 

 and insipid ; and more particularly so when their stocks grow large, 

 and their branches proportionably extend themselves on each side. 



The next thing to be considered is the choice of proper sorts. It 

 is worthy of particular notice, that the best grapes for eating are, for 

 the most part, the worst for making wine. This is agreeable to the 

 practice of cider-makers, who always prefer the rough, juicy, and 

 austere kinds of apples to those that are considered best for the 

 table, and also to that of the most skilful Vignerons of Europe, who 

 are very particular in selecting such kinds of grapes whose juice, 

 after being pressed and properly fermented, affords a vinous, rich 

 liquor. 



The Auvernat Noir, or true Burgundy grape, is the kind most 

 preferred, and in the greatest repute in Burgundy, Champagne, 

 Orleans, and most of the vine countries in France. The Munier is 

 also in great repute ; but as far as I have yet observed, I have seen 

 no kind more likely to answer for making good wine in America than 



