326 Vineyard Culture. 



otherwise it will rot through the wet fall weather. In 

 such localities the gathering should be done when it is 

 seen that the grapes no longer derive benefit from the 

 stock. Grapes intended for the manufacture of spark- 

 ling wines should also be gathered before they fully 

 ripen. The same holds good for the white grapes of 

 the South, intended for the manufacture of dry wines. 

 On the contrary, very alcoholic wines may be ob- 

 tained by allowing the grapes to remain a long while on 

 the plant. It is thus that at Rivesaltes, and in the 

 isles of Candia and Cyprus, the grape is allowed to 

 shrivel before it is cut. The same is done with regard 

 to the alcoholic wines of Spain. Those of Arbois and 



Chateau-Chalon in Franche-Comte are obtained from 







grapes which are not gathered till December. At Con- 

 drieux the vintage takes place in November. On the 

 hill-sides of Saumur the white grapes are not cut until 

 their pellicle shows some sign of decay. 



[A very common error, often committed in this country, 

 is the premature harvesting of the crop. Grapes should 

 never be gathered until perfectly ripe, if it be possible to 

 avoid it. Up to that period there are changes going on with- 

 in the economy of the fruit that tend greatly to its improve- 

 ment ; these consist in the transformation of the elements 

 into sugar; this is attended by the diminution of the acids, 

 particularly those which are injurious to the wine. The 

 more complete ripening of the grape also results in the evap- 

 oration of a portion of the watery fluids. The amount of 

 wine produced to the acre may be diminished, but a corres- 

 ponding improvement in the quality will be observed.] 



Formerly, the vintage time was everywhere fixed by 

 ordinances. That custom has been preserved in most 



