V I 



And here I can't help taking No- 

 tice oF the abfurd Pradice ot thofe 

 who pull off their Leaves from 

 their Vines, which are plac'd near 

 the Fruit, in order to let in the 

 Rays of the Sun to ripen them j 

 not confidering how much they 

 expole their Fruit to the Cold 

 Dews, which fall plentifully in 

 Autumn, which being imbib'd by 

 the Fruit, does greatly retard them : 

 Befides, no Fruit will ripen fo well 

 when entirely expos'd to the Sun, 

 as when they are gently fcreen'd 

 with Leaves j and by the pulling 

 off thefe Leaves, which are abfo- 

 lutely neceffary to prepare the Jui- 

 ces before they enter the Fruit, the 

 grofs Parts of which are perfpir'd 

 away by the Leaves, the Fruit 

 muft either be depriv'd of Nourifh- 

 ment, or eile fome of the grofs 

 Particles will enter with the more 

 rcfin'd Parts of the Juice, and there* 

 by render the Fruit worfc than it 

 would orherwife be, v/ere the 

 Leaves permitted to remain upon 

 the Branches: For if the weak 

 dangling Shoots are conftantly dif^ 

 plac'd as they are produc'd, the 

 Fruit will not be too much fhaded 

 ,by the Leaves which are upon the 

 bearing Branches. 



When the Fruit is ripe, if the 

 Stalks of the Bunches are cut half 

 through a Fortnight before they 

 arc gather'd, it will caufe th'? 

 Juice to be much better, becaufe 

 there will not be near fo great a 

 Quantity of Nourilhment enter the 

 Fruit, whereby the watry Particles 

 will have Time to evaporate, and 

 the Juice will be better digelled. 

 This is pradlis'd by fome of the 

 moll curious Vignerons in the South 

 of 'France, where they make excel- 

 lent Wine. But if after the Fruit 

 be cut, it is hung up in a dry 

 j^opm upon Strings, lb as not to 



V I 



touch each other for a Month be* 

 fore they are prefs'd, it will alfb 

 greatly add to the Strength of the 

 Wine, becaufe in that Time a 

 great Quantity of the watery Parts 

 of the Juice will evaporate. Thi^ 

 is a conftant Pra6tice with fom» 

 Perfbns, who inhabit in the Tyro^ 

 lez,e on the Borders of Italy, wher« 

 is made a moft delicious rich Wine, 

 as hath been attefted by Dr. But- 

 net in his Travels, and I ha?« 

 heard the fame from ieveral Ger> 

 tlemen who have travelled tha| 

 Road fince. 



But with all the Care that cao 

 poffibly be taken, either in th« 

 Culture of the Vines, or in making 

 the Wine, it will not be near & 

 good while the Vineyard is young, 

 as it will be after it has been plan? 

 ed ten or twelve Years ; and ic 

 will be conffantly mending until it 

 is fifty Years old, as is attefled bj 

 feveral curious Perfons abroad, 34 

 alfo by the moil skilful V/ine» 

 Coopers at home, who can tcil 

 the produce of a young Viiiirycrd 

 from that of an old one, alicr ip 

 is brought to England, by the Cg^ 

 lour of the Wine. This Difrc^rencs 

 is very eafily accounted for, from 

 the different Srrudure of the Vef- 

 Cds of the Plants, thof;; of young 

 Vines being larger and of a loolcr 

 Texture, do ealily admit of a lar- 

 ger Quantity of grofs Nouriiliment 

 to pafs through them j whereas 

 thole of old Vines, which arc niore. 

 -woody, are more cloiely conlfricl- 

 ed, and thereby the Juice is better 

 flrain'd in paflmg through them, 

 which muft confcqucntly render it 

 much better, tho' the Grapes from 

 a young Vineyard will be larger, ^ 

 and afford a greater Quantity or 

 Juice ; So that People ihould not 

 be difcourag'd, if their Wines at 

 firfl are not fo good as they wjuU 



WJlh; 



