26 



THE PROFITS OF VINEYARDS. 



one Is to exclude the atmospheric air after fermentation has begun, 

 and the ether is to put the juice in a tub or rat, leavin^j it uiicovereJ, 

 except by tJie crust that forms upon the top, or covcsed with boards or 

 sauTEs. 



Tiie otiier is by using the apparatus represented in the plate, called 

 the invention of Gervaise, by which the action of the air is chiefly ex- 

 cluded. The bent tube is fitted to the bung of tlie casli, and its upper 

 end opens into a vessel of water, which prevents the ingress of air, 

 but jic;-D:its the gas generated by fermentation to escape freely by 

 ri?iii,^ through the water in bubbles. 



At the beginning the casks are filled only to within a few inches of the 

 top. As the fermentation progresses toward completion, one plan is to 

 .till the casks by repeated additions so that the scum will overflow and 

 escape. Another method is to retain the scum, letting it settle to the 

 bottom, where it forms what is called " Lees." 



Wine of the highest character is made in both ways, and the full ex- 

 .■iii:inatlon of the subject requires more space than can be afforded at 

 ))rt'sent. The best wines that have been made in this country were by 

 ret,i!uing the lees,,and suffering the wine to undergo its second fer. 

 m^-nfat'.on before their removal. This is called " wine fermented on 

 the lees." It was by J. E. Mottier. After the fermentation has ceased 

 the ca.-iks have the bungs driven tight, and remain so until the warm 

 weather of the next early summer, when a second but much more 

 i;io.levate fermentation takes place, at the end of which the wine may 

 1 e siiid to be made, but not fully completed. Another year in the 

 ,:mU, and some fining by isinglass, or white of egg, is generally re- 

 quired, when it is ready for bottling, and for sale, but not yet in its 

 1;et;t condition, for which one or two years more in the cask are re- 

 quired, when it will be ready for bottling and use in ripe condilion. 



This is a general outline of the process by which any one who has 

 juice of the requisite quality can make good wine ; but it will vary in 

 goodness according to the degree of accuracy in fulfilling all of the 

 conditions of success. 



For ascertaining the quality of the juice in regard to quantity of 

 Fugar, an instrument called saceharometer is used, and the degree of 

 ninety or upwards is required for very good results. 



This subject will be fully treated in Landmarks with numerous en- 

 gravings. 



The Profits of Vineyards. 



This is a subject too extensive to be treated in narrow limits. It 

 may be safely said, in general, that no branch of cultivation offera so 

 ,rood profits, and with such constancy for the amount of care and cap- 

 ital employed, and in all the pleasurable circumstances and associa- 

 tions attending it as the vine. 



Vineyards for table-grapes, advantageously situated, at present offer 

 the most attractive inducements to cultivators, where among other 

 favorable conditions is that of easy access to market. 



A great variety of considerations will affect the result both for table 

 arid for wine, the most important of which are situation and exposure; 

 certain favorable conditions of the soil are also indispensable, altliough 

 the vine will thrive in as great variety of soils as any other fruit. In 

 every good garden these conditions are always present; for in making 

 the conditions of a good garden, the proper conditions for the vine 

 must be furnished, except that it does not require extreme enrichment. 



In the chapter pointing out the different methods of training the 

 produce per a' ve, will be found noted, according to each, under the 

 iuppo?it;on of food attendance, so that the question need not be con- 

 gidereil here. 



Prices will U.ke as great a range according to quality in the hands of 

 different cultivators as will the quantity produced. It must be remena- 

 bered that the public taste is so far educated already, that not only the 

 best kinds are demanded, but the best of the kind, and that the differ- 

 ence here will be as it now is in grape countries, not merely great be- 

 tween tolerable and best, but several fold. 



In the market of Paris excellent Chasselas grapes bring constantly 

 three times as much per pound as those that are simply good. Ex. 

 celience should be the aim of every one who plants vines, both on the 

 •core of profit and of pleasure in tlie occupation. 



Simplicity of training is a consideration second in importance only 

 to ttiat of efficiency. The most simple of all is when a single cane is 

 trained to a ringle stake. The utm.-'st that such vines may be expected 

 to produce are three branches. By increasing the canes to three the 



system becomes admissible, and maybe very producti>e. Tlie num- 

 ber of vines per acre would be not less than six thousand, and each 

 one might be expt-cted to produce one and a half pounds of fruit 

 These can not be maintained in health, except by repeated beddings, 

 as represented in plate 19. At pruning, each caoe is cut to one bud, or 

 better all removed but one, and that cut to three buds. By this means 

 the vines are kept in the same form as now seen in plates 27, 28. Plate 

 25 represents a vine without support, and the condition is little differ- 

 ent from or.;inary vines, with one stake upon which the fruit Is gener 

 ally borne at the top, but from stocks in the form here represented. 

 Plate 26 represents a very good plan by which the vines are planted 

 two feet apart in the rows, and the rows not less than seven or eight 

 feel apart. Each vine has but one arm, two vines being brought to- 

 gether by the stocks which at first sight appear to be but one vine. It 

 is a renewal plan, and a modification of that by Speechley, the vines 

 being about four feet long ; for the detail of formation, see plates 

 No. 29, SO. About twenty-five hundred vines will occupy an acre, and 

 under the best management, which will be rather difficult, four to six 

 pounds to a vine may be expected yearly, or even more. Plate No. 

 81 represents a better plan by which the vines will be set four feet 

 apart in the rows, with rows six feet apart ; something more than two 

 thousand vines wili be required for an acre, and from six to twelve 

 pounds may be produced by each vine. This is a half Thomery row, 

 here represented before a wall five or six feet high, but the plan is 

 equally applicable to a trellis. Plate 34 represents a single member 

 of the plan. Plate 81 represents the plans of 27 and 2S applied to a 

 trellis, with the number of canes increased. .In this form it is a very 

 good one for obtaining large crops. The remarks in regard to pruning 

 this form apply to those. Plate 33 represents one of the best vineyard- 

 plans, and equally adapted for the garden. At least two thousand five 

 hundred plants will be required to furnish an acre by this plan, and 

 four pounds of best fruit may be obtained perpetually from each vine ; 

 for simplicity and efficiency either as renewal or permanent it is not 

 surpassed. Plate 37 represents a plan for obtaining roots at each end 

 of the stock. Plates 33 and 34 are ornamental for the garden. Plates 

 89 and 40 are a plan for the garden, of which 39 is the beginning, and 

 40 the continuation ; but three more are required for completion. It is 

 extended and difEcult, suited only to the habituated. 



For the farther development of the subject of training, see Illustra- 

 ted Catalogue and Landjlarks, where it is still more thoroughly treat- 

 ed. 



Plate No. 28. 



