V IN 



VIN 



479 



A vineyard 'that is well managed 

 will b^'ar fruit the third yeav from 

 the pi.'iiiting ; the crops will be 

 growing larger till the seventh or 

 eighth year; and reoiain fruitful 

 till about the hftieth vear; after 

 which it will begin to decline, and 

 die away. 



But instead of the cutting culture 

 of the vine sonne have recommend- 

 ed that a plantation of trees ot low 

 growth be made, placed at proper 

 distances, with a vine planted at 

 the root of each, which wili chmb 

 up the trees, and bear fruit without 

 cutting. The ground between the 

 rows should be continually well 

 tilled and manured. 



Much labour might be saved by 

 this mode of culture; and that it 

 might answer, the fruitfulness we 

 often observe in wild grapes may 

 lead us to conclude. It seems to 

 be following nature; but the fruit 

 must be waited for, a considerable 

 number of jears after planting. 

 And after all, it never wili yield so 

 good a wine, as vines that are kept 

 low by cutting ; for the low vine- 

 yards in France afford a much 

 richer wine than the high ones, 

 though less in quantity. The for- 

 mer are but three or four feet high, 

 the latter seven or eight, and both 

 cultivated by cutting. 



For further directions respecting 

 the culture of vine, see Forsyth on 

 Fruit Trees, chap. VII 1. Massa- 

 chusetts Agricultural Repositor}', 

 vol. VI. p.^66. 



VINEGAR, sour wine. But the 

 name is also applied to any acid 

 penetrating liquor, prepared from 

 wine, cyder, beer, &c- 



The process of turning vegeta- 



ble matters to vinegar, is thus de- 

 livered by Dr. Shaw : " Take the 

 skins of raisins, after they liave 

 been used in making wine ; ;.nd 

 pour three or four times their own 

 quantity of boiliiig water upon 

 them, so as to make a thin aque- 

 ous mixture. Then set the con- 

 taining cask, loosel}) covered, in a 

 warmer place than is used for vi- 

 nous fermentation ; and ihe liquor, 

 in a few weeks time, will become 

 a clear and sound vineirar; which 

 being drawn off from its sediu^ent, 

 and preserved in another cask, 

 well stopped down, will continue 

 perfect, and fit for use." 



All such things as have under- 

 gone, or are tit for. a vinous fer- 

 mejitation, wili afford vinegar. 

 Our common summer fruits, sap of 

 maple trees, and other vegetables, 

 and even the pomace from which 

 cyder has been pressed, will make 

 vinegar, by means of only the ad- 

 dition o{ w-iter, and exposing it to 

 the open air, and warmth. But 

 some spirit should be added to 

 weak vinegar, to give it a body, 

 and fit it for keeping. 



" Liquor to be changed into 

 vinegar, being kept warmer than 

 in vinous fermentation, it begins in 

 a few days to grow thick and tur- 

 bid ; and without throwing up bub- 

 bles, or hissing, as happens in vi- 

 nous fermentation, deposits a co- 

 pious sediment. The effect of this 

 separation begins first to appear on 

 the surface of the liquor, which ga- 

 thers a white skin that daily in- 

 sreases in thickness, till at length 

 M; becomes like leather; and now 

 \i it continues longer in this state, 

 the skin turns blue, or green, and 



