THE WINE PRESS. !i'7 



"Vineyards planted at Vevay, in Indiana, by the Swiss, 

 merely on deeply plowed ground, failed in fifteen years. 

 When the ground is plowed eighteen inches deep, it may 

 bear tolerably well for twenty years ; but a vineyard planted 

 on ground well trenched two feet deep, and properly drained 

 and cultivated, may be expected to last fifty or one hundred 

 years, or perhaps more. The crop, also, is much more cer- 

 tain when the ground is well trenched, not being so liable to 

 suffer from droughts or rainy seasons." 



Mr. MOTTIER is of the opinion that fifty years is as long as 

 a vineyard will last in this country, even with the best at- 

 tention. 



TO RESTORE PREMATURE DECAY IN A VINEYARD. 



It has been suggested, that when the ground was prepared 

 originally with the plow, and the vines planted too close to- 

 gether, the vineyard might be restored to vigorous bearing, 

 by taking up every other vine in the close planted rows, and 

 trenching the ground for half the distance between the rows 

 two and a half feet deep. How far the partial root pruning 

 thus given to the vines might affect them, is uncertain. The 

 experiment might be tried on a small scale. 



The old system of renewing worn out vineyards, by 

 trenching between each row, and forming new plants from 

 layers, is a good one ; but two or three seasons are lost in 

 adopting that method. 



MAKING WINE. 



THE WINE PRESS 



Is made somewhat like a "screw cider press." An iron 

 screw, three or four inches in diameter is used either in a 

 strong upright frame, or coming up through the center of 

 the platform (the latter is the cheapest, and most simcle in 



