234 



The World's Commercial Products 



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GATHERING THE GRAPES 



different character, the difference 

 resulting entirely from the variations 

 in the chemical and physical constitu- 

 tion of the soil. Locality, again, has 

 a marked influence on the quality of 

 the wine produced. Vineyards such 

 as those of America, Australia, Algeria, 

 and Tunis, which are chiefly planted 

 in the rich soils of plains, and but 

 indifferently protected from excessive 

 rain and sun, produce large quan- 

 tities of fruit, but of a comparatively 

 poor quality. 



On the other hand, the fruit from 

 the vineyards of hilly and moun- 

 tainous districts, where the soil may 

 be considerably poorer, as a general 

 rule yields a wine of a much more 

 delicate flavour. The vineyards of 

 valleys, again, have their own special 

 disadvantages, for here the vines may 

 be exposed to excessive moisture and 

 insufficient sunlight, and hence ren- 

 dered more susceptible to disease. In spite of all these difficulties, however, the experience 

 of centuries and the resources of modern science render it possible in many instances for the 

 viticulturist so to modify and ameliorate natural conditions that a good wine is often 

 produced from vineyards which are situated under any but ideal circumstances. 



Planting a Vineyard 



The first step in planting a new vineyard is to thoroughly prepare the soil by ploughing 

 or digging, the laborious process of digging being resorted to only when ploughing is impossible 

 owing to the situation of the field. At this stage the soil is often mixed with another of proved 

 quality from a different locality to make up any suspected deficiency, and then the whole field 

 is thoroughly dressed with a slowly decaying manure, such as the refuse of leather or horn. 



The vines to be planted out are raised either from slips, layers, or seeds. In the former 

 case, which is by far the most common method, a branch which has lost its green colour and has 

 become covered with a thin brown bark, is cut into lengths of about sixteen inches, which are 

 tied up in bundles, and wrapped round with damp moss. They are then planted in the fields 

 directly, or may be placed for a time in a special nursery. " Layering " is another method 

 frequently resorted to.. In this case a branch still attached to the mother plant is bent down to 

 the ground and covered with soil to a depth of about eight to twelve inches, in which it strikes 

 root. After about two' years such a "layer" or "sucker" is sufficiently strong to be separated 

 from the parent plant, and the new vine is then treated in exactly the same way as a slip or 

 cutting. The third method,," viz., raising from seed, is almost entirely restricted to testing new 

 varieties produced by artificial cross-fertilisation. This interesting and delicate operation, which 

 is carried out by experts, consists in the transference of the pollen of one variety of vine of known 

 value io'the stigma of another, which also possesses approved qualities, the object being to 

 psoduce' seed which will give rise to plants combining the characters of the two parents. 

 Improved varieties are also produced by ,the ordinary process of grafting. 



The method of planting varies considerably with the customs of the people and the extent 

 and shape of the vineyard. Commonly the slips are placed in holes made to a depth of from 



