GRAPE VINES. 27 



were known very early, and many Wines made at very 

 early periods. 



Vines live from 100 to 500 years, when allowed full 

 scope, their roots and steins become very large, some- 

 times several feet in circumference. The bark is used 

 for straps, ropes, baskets, mats, &c. The wood of the 

 root and stem is very hard, and has a fine grain ,• it re- 

 sembles VS^alnut and Cypress, is employed to make ta- 

 bles, doors, implements, &c. which are very durable j 

 it is too valuable for burning when large. The branches 

 and twigs are chiefly used for burning, and fagots made 

 with them after trimming the Vines ; much used in vine 

 countries for ovens, to li^ht fires and cook, &c. In the 

 spring, the vernal sap of the Vines is similar to water, 

 and very cooling. 



The leaves are used for many purposes, to carry fruits, 

 butter, and saleables to market, to cover, clean, scour, 

 &c. Cattle are fond of them : they are given to cows 

 goats, and hogs. They form one of the best manures for 

 the Vmes themselves. A kind of Wine may be made 

 ot them with sugar. 



The blossoms of the fragrant kinds are used as per- 

 fume, and to give this perfume to Wine, being put in 

 when fermenting. 



From the Grapes are made, 1. Verjuice 2 Must 

 S. Syrup. 4. Grape butter. 5- Sugar. 6- Wines. Z.Boiled 

 Wmes. 8. Nectar. 9 Piquette. 10- Lees. 11. Vinegar 

 12. Brandy. 13. Alcohol. 14. Varnish. 15. Preserves' 

 16. Pies and Tarts. 17. Raisins. 18. Tartar or Aro-ol! 

 19. Cordials. 20. Perfumes, &c. and they are one of*the 

 most palatable and healthy fruit of the table, of which 

 there is a succession from the end of June to November: 

 they may even be preserved fresh the whole winter iii 

 saw dust, and are thus exported. 



The seeds of Grapes are eaten by fowls, pidgeons and 

 birds ; they are astringent and oily. A fine fixed oil is 

 made from them by pressure in Parma, Lombardy, and 

 other parts of Italy, similar to Olive oil, and used for 

 burning and frying. The husks and peduncles are a va- 

 luable manure. When burnt, they make the best Pot- 

 ash used for soft soap. Argol or Tartar is extracted from 

 the lees or settlings of Wine, and is incrusted In the 



