260 THE 3»IA>:UFAC1UKI-: OF WINK. 



but we may "be excused for briefly recaptulatiug 

 them. 



Must for wine requires to be highly saccharine, 

 and although the vrines manufactured from Ame- 

 rican grapes have not jet shown much inorganic 

 matter (potash salts) in their composition, yet the 

 best v/ines in Europe are made from grapes contain- 

 ing an extra quantity of these matters. In order, 

 therefore, to the production of a good wine, it will 

 be requisite to produce grapes not only thoroughly 

 ripened by a hot sun acting on the leaves, but they 

 should also contain the juices and inorganic salts in 

 large amount. 



With a view to this, it will be necessary in the 

 fall, and shortly after the vintage, to lightly fork in a 

 dressing of bone-dust, guano or hen manure; and on 

 the fall of the leaf, and before any frosts set in, the 

 border should be covered with the fallen leaves 

 raked together and mixed with stable litter or clean- 

 ings. This will protect the roots from the severity 

 of our winteis, and enable them to sustain tlie draft 

 made in spring b}^ the branches at an earlier date 

 than they otherwise would. 



In the spring, after the weather has become settled, 

 the border should be very lightly forked over and 

 the long litter removed ; the re&t may be mixed with 

 the surface soih 



The vine having been properly pruned, must be 

 allowed to hreak itn hudi:;^ as it is termed, and push 

 out the young stem.s until those which pr;)mise be:t 

 can be clearly distinguished. 



