48 GRAPE CULTURE AND WINE-MAKING. 



of the wine is produced on the heights. The redder the soil, the 

 better the wine. 



I have mentioned that I visited the celebrated vineyard of Clos 

 Yougeot, containing one hundred and eighty acres, surrounded 

 with a solid stone wall. In the middle stands the ancient abbey, 

 which once had more than one hundred monasteries tributary to 

 it. It is a well-preserved edifice, and is now owned by a j)rivate 

 family who spend a portion of the time on this domain. 



The first-class vineyards plant exclusively the Pineau grape- 

 vines, a black grape with a small berry and a small bunch, which 

 produces from a half to one and a half pounds to the vine. This 

 gives the generous and widely famed Burgundy wine. 



The second-class vineyards contain the Gamai grape, black in 

 color, considerably larger as to berries than the Pineau, and more 

 prolific, but giving an inferior wine. 



The third class are at the foot of the hills, sometimes extending 

 into the valleys. They are planted with Gamai and several other 

 vines, producing blue and white grapes. 



The various experiments made with the fresh -pressed juice 

 from the Pineau showed ninety-six degrees of sugar and the 

 greatest weight ; while the Gamai, raised alongside, proved to be 

 only eighty-four degrees. In this province, when a vineyard is 

 planted anew, the work is as follows: The ground is laid out 

 with ditches five feet apart and one and a half feet deep ; the 

 ground is thrown between the ditches, making a ridge ; the 

 ditches are partially filled with good ground manure ; the cut- 

 tings, eighteen inches long, are placed half a foot apart, bending 

 toward the ridge; the soil is then drawn over the cutting and 

 trampled down by the feet, leaving two buds out. The ridge is 

 planted with potatoes, beans, beets, or cabbages. The first and 

 second year, during the summer, these vines receive two or three 

 hocings. The first year these plantations do not receive any 

 pruning, but are left to grow as bushy as nature will allow. The 

 second year, in the spring, they are pruned to two buds, and more 

 soil is drawn over, covering the plants up to the cut. Manure is 

 also applied in the rows. In the third year the vines arc pruned 

 to two branches, each cut to two buds, and furnished with a stake 

 from four to five feet long. During the fourth, or sometimes dur- 

 ing the fifth year, small ditches are made from the vines toward 

 the middle of the rows. The vine then is drawn in this ditch, 

 the root remaining, with one branch, in its original place. The 



