10 CULTURE OF THE GRAPE. 



For a further illustration of this subject see Mr. William- 

 son's letter, in the Appendix. 



PREPARING THE GROUND. 



In autumn or early winter, dig or trench the ground all 

 over, 2 to 2-J feet deep, with the spade this is far better 

 than plowing turn the top soil under ; the surface will be 

 mellowed by the frosts of winter. 



Wet spots in the vineyard may be drained by small stone 

 culverts, or by what is termed a French drain, a ditch, with 

 some loose stones thrown into it edgewise, covered with flat 

 ones, and filled up with the earth again. Surface draining 

 may be obtained by concave sodded avenues of 10 feet wide, 

 and intersecting each other at 100 or 120 feet, thus throwing 

 the vineyard into squares of that size. This will do for gen- 

 tle declivities ; but steep ones must be terraced, or benched 

 with sod or stone, which is more expensive. These benches 

 should be as broad as they can be made conveniently, and 

 with a slight inclination to the hill, that they may be drained 

 by stone or wooden gutters, running into the main trunks,' to 

 carry off the water without washing away the soil. This is 

 important, and requires good judgment and skill. 



PLANTING. 



Much diversity of opinion exists, as to the proper distance 

 of planting the vines apart in the rows. Our native varieties, 

 with their long joints, large foliage, and luxuriant growth, 

 certainly require more room to grow than the short jointed 

 vines of the Rhine. Hence it is supposed, that our German 

 vine-dressers have sometimes erred, in planting too close in 

 this country, 3 by 4 ; 4 by 4 ; 4 by 4J-, &c. For steep 

 hill sides, 3J. by 4, or 3 by 5 may answer, but for gentle 

 slopes 3^- by 6 is close enough, and for level land, 4 by 7. 

 This will admit sun and air to mature the fruit, and leave a 

 liberal space for the roots to grow. 



