INTRODUCTION. 17 



is sutfered, and, indeed, encouraged to extend itself 

 most disproportionately beyond the capability of its 

 fruit-bearing powers. I scarcely ever allot more than 

 from forty to fifty square feet of surface for one vine, 

 and unless the soil and situation be very superior 

 indeed, a single vine will require a space of time not 

 less than twenty years at least, before it will possess 

 a sufficient degree of strength, to enable it to mature, 

 annually, a greater quantity of grapes than can be 

 trained on the last-mentioned extent of surface. On 

 a wall only twenty-five inches in height, and eighteen 

 feec in length, I have for years trained a vine that is 

 a perfect picture of fertility, the whole surface of the 

 wall being, every year, literally covered with fine 

 grapes close down to the very stem of the plant. It 

 will thus be seen, that small detached portions and 

 vacant spaces of the surface of walls, which, in in- 

 numerable instances are deemed of no value, and are 

 therefore neglected, may be turned to a most benefi- 

 cial account in the production of the fruit of the 

 vine. 



And with reference to the importance of the cul- 

 ture of the vine, as affording a most valuable and 

 highly esteemed fruit, it deserves especial remark, 

 that for the making of wine, not only are ripened 

 grapes applicable to that purpose, but from the leaves, 

 tendrils, and young shoots of vines, and also from 

 unripe or immature grapes, very fine wine may be 

 made, differing in no respect from many sorts of 

 wines imported from abroad, as the following extract 

 from Dr. MaccuUoch's '-Remarks on the Art of mak- 

 ing Wine," will sufficiently show. 



" Chemical examination has proved, that the young 

 shoots, the tendrils, and the leaves of the vine, pos- 

 sess properties, and contain substances, exactly similar 

 to the crude fruit. It was no unnatural conclusion 

 that they might equally be used for the purposes of 

 making wine. Experiments were accordmgly insti- 

 tuted in France for this purpose, and they have been 

 2* 



