eottd year they will be fit to harvest, which 

 nay be don.- in'ih.- full or early spring. 



If out in winter, the osiers are tied in bun- 

 diet, Mid stood up in c-'l 1 \v:urr till spring. 

 Every shoot must b cleared from the stool, 

 leaving about two inches for young shoots to 

 spring from. 



A variety, called the Italian oner, is culti- 

 vated in Mississippi, on the uplands, produc- 

 ies clear shoots, eight or ten feet 

 long, in a season. These, when parted, bring 

 eight or len cents per pound in the markets 

 ,v Orleans and Natchez. Cut green, in 

 September, with leaves stripped off, they 

 ibout two cents per pound, and are in 

 ' great demand. 



The Salix Caprea, Palm, or German Willow, 

 puts out bright silvery buds early in spring, 

 followed by yellow catkins about the first of 

 April, at which time, and before any leaves 

 appear, it is fragrant, and supplies bees with 

 abundance of honey, making it a valuable 

 tree on this account. It is quite ornamental 

 very early in spring. Charcoal made of its 

 wood is preferred for making gunpowder. 



WILLOW-LICE. See APHIDIANS. 



WILLOW-WEED. In England, a name 

 Applied in the fens to the snake-weed, or pale- 

 flowered persicaria (Polygonum lapathifolium'), 

 an annual plant, which grows very freely on 

 all loose and deep soils, and on marshy lands, 

 though it be scarcely known to any of the cul- 

 tivators of clay, and it is as rarely to be seen 

 on any sort of turnip land. This plant grows 

 commonly from 18 inches to 2 feet; its stalks 

 re tender and succulent, pale, spotted, or red- 

 ihe joints much swollen. The plant 

 branches most when it has free growth, and 

 produces a great number of crowded spikes of 

 seeds. The leaves resemble those of the wil- 

 low, bat are charged with dark spots in the 

 middle. The seeds are very bright and heavy, 

 highly nutritious, and therefore very grateful to 

 specially partridges. Those who keep 

 decoys for catching wild ducks will buy the 

 seeds to feed and entice the fowl. Pigs will do 

 well on them, if boiled. These seeds very 

 much infest samples of fen corn, whether 

 wheat, oats, or barley. As a weed in fen soils, 

 iant is the most ramping and cumber- 

 some of any weed that grows. 



1>. SeeWKATHK*. 



i> I LOWER. One of the names of the 

 marsh eentian. See GEHTIAX. 



\VIM>. , n HORSES. See BROKE* WIND 

 and 



^ N ' N A well-known contrivance 



'tiding corn or raising water, which is 

 ion by the action of the wind upon 

 vanes. They are of two kinds, ver- 

 nd Horizontal, but the former is generally 

 9 the extensive introduction of 

 ;>ower, hand, and steam ma- 

 chinery, windmills are becoming much less 

 comin hout the country; and from 



ling entirely upon the caprice of the 

 weather, they are only suited to elevated or ex- 

 . where they will catch every 



- breeze; and are much less useful than 

 water-mills, which can generally be kept at 

 work continuously, or for a much longer 



I1M 



WINE. 



period. A set of arms and sails might, be ad- 

 vantageously used in some situations for pump- 

 ing up water from a well into a trough or cis- 

 tern for cattle, or for the purposes of irrigation. 

 In the West Indies, a simple apparatus of this 

 kind is usually attached to the pump or well in 

 the farm-yard. The velocity of the sails of a 

 windmill, in a moderate wind, was calculated 

 by Mr. Ferguson to be thirty miles an hour. 



WIND-PLANT. Wood or Grove Anemone 

 (A. nemorosa). An American, plant, with a pe- 

 rennial root, found in the moist woodlands and 

 thickets of the Middle States, flowering in April 

 and May. Flowers white, often tinged with 

 purple. 



WINDROW. A term signifying in England 

 the green parts, or borders of a field, dug up, 

 in order to carry the earth on other land to 

 mend it; so called because it is laid in rows, 

 and exposed to the wind. It is also applied 

 to a row of peats or a line of hay exposed to 

 dry, and also to turfs cut up in paring and 

 burning. 



WINE (Vinum, Lat.; vin, Fr. ; vino, Ital. 

 and Span.; vinho, Portu.; wein, Germ.; wyn, 

 Dutch ; win, Swed. ; vun, Dan. ; vino, Russ.) A 

 well-known agreeable, and, when moderately 

 used, wholesome liquor, prepared from the 

 juice of the grape, and that of some other 

 fruits. The invention of wine is involved in 

 the obscurity of the earliest ages. The sacred 

 writings, however, lead us to believe that it 

 must have been known before the deluge ; for 

 we are informed that the patriarch Noah, im- 

 mediately after that overwhelming event, " be- 

 gan to be a husbandman ; and he planted a 

 vineyard ; and he drank of the wine, and was 

 drunken" (Genesis, ch. ix. v. 20, 21), a suffi- 

 cient reason for supposing that it was a fer- 

 mented liquor, and not merely the simple juice 

 of the grape. It is, indeed, natural to imagine, 

 that in those countries where the vine is a 

 native, the spontaneous fermentation of the 

 juice of the fruit, when it was expressed, either 

 purposely or accidentally, and not immediately 

 used as a beverage, would have naturally led 

 to the invention of making wine at a very 

 early period. It is, nevertheless, certain, that 

 until modern times the preparation of wine 

 was purely empirical. 



The history of wine is of great interest, but 

 it would be impossible to attempt even a very 

 brief sketch of it in an article of this descrip- 

 tion, and therefore we shall confine our remarks 

 upon that part of the subject to some account 

 of the wines used in England, our object 

 being rather to treat of the general rules to be 

 followed in making and preserving wine, and 

 to explain its dietetic qualities, than to trace its 

 history. 



Wine, at a former period, was made in 

 England for sale, and most of the large abbeys 

 were supplied with it from grapes raised in 

 their own vineyards ; but at no time was it con- 

 sidered equal in quality to foreign wine ; and 

 certainly no stronger reason for the neglect 

 into which wine-making in England fell need 

 be stated. Soon after the Norman conquest, 

 much encouragement was given to the importa- 

 tion of the wines of Anjou and of Poitou ; and 

 in the time of Henry III. we find those of the 



