32 OPEN AIR GRAPE CULTURE. 



sequently the soil must be light, rich, porous and dry, 

 and if calcareous so much the better. 



On the other hand, where high saccharine qualities 

 are not so much desired as abundance of grapes of 

 agreeable flavor, the vines will succeed better and pro- 

 duce more certain crops if allowed a greater extent 

 of growth, and in this case they will bear a heavier 

 a^f^j richer soil — in some cases (as in growing Isabella 

 Hii^ Diana grapes for the table) even preferring a 

 clay soil well drained and cultivated and highly 

 manured. 



That this view is correct may be easily proved by 

 referring to,-' „«^ll-known examples both in Europe 

 and in thiSj/ lantry. Thus in the Arriege in France 

 a rich wine, like Tokay, is obtained from mountain 

 sides covered with large stones as if the cultivators 

 had left all to nature. In Italy and Sicily the best 

 wines are grown amongst the rubbish of volcanoes. 

 "Good rich soils," says Eedding, "never produce 

 even tolerable wines." 



On the other hand the rich Chasselas de Fontaine- 

 bleau table grapes are produced by vines planted in 

 cold and heavy soil, well manured. And he w^ho 

 desires to find rich soil should examine the vine bor- 

 ders of the English hot-house grape-growers. Allen, 

 one of our most successful grape-growers recommends 

 a border of the richest kind. So does Chorlton, and 



