THE VINE IN SOUTHERN FRANCE. 795 



and produces a spirituous wine that keeps well, improves with time, 

 and stands transportation remarkably well, but is somewhat rough to 

 the taste. The vine is apt to suffer from oidium. 



The " Picardan" is one of the most productive varieties cultivated in 

 this country. The best results are obtained in rich, pebbly, consistent, 

 high land. Dampness is rather beneficial to the plant. The grapes are 

 la iv, elongated, fleshy, sweet, and very palatable. The wine produced 

 is of a fine red color, mellow. It possesses a pleasant flavor, with a 

 smack of the fruit, and keeps well. 



Owing to the general preference given by the consumer of this coun- 

 try to red wine, the white varieties are but little cultivated, and the 

 grapes are generally consumed fresh. Still the number of these vari- 

 eties is large, and I shall only mention those that are most common in 

 the country. The " Ugni blanc" is one of the few white varieties that 

 are grown in view of wine-making, owing to the small size of the grapes. 

 In low and rich laud the quantity produced is larger and amounts to 

 an average of two quarts for every vine. On high, stony, or gravelly 

 ground, on hill sides, the quality is much superior, and the wine pro- 

 ditced commands much higher prices than that of the plains. The plant 

 thrives better near the sea-coa^t, where it is less affected by cold. The 

 other varieties, "Clairette,""Colomband,""Mayorguin" or "Marseilles 

 plant," and u Muscat," are generally cultivated on hill-sides, and their 

 produce is sent to the market for table use. The Muscat grape is only 

 turned into wine in one district of the department of He'rault, that of 

 Lunel and Frontignan. 



Plantation and culture. In this warm and dry climate it is necessary 

 to break up the earth to the depth of 2 or 3 feet ; the time when this 

 preparatory work is performed varies according to the nature of the 

 soil. It can be done on high and dry ground before the rainy season 

 sets in, and even in summer ; for low and damp soil it is preferable to 

 wait until the heavy fall rains are over and delay the operation until 

 March or April. 



When the ground has been previously planted with vines, it is a gen- 

 eral custom to allow it to rest for a number of years, varying from one 

 to two for strong, consistent, fertile, or clayey soil, and for a longer 

 time in sandy, light, permeable land. Lucern or other leguminous 

 plants are raised in the interval, but the culture of wheat should be 

 avoided, a it deprives the earth of much of the gluten which is neces- 

 sary to the grape from which wine is to be made. When the ground has 

 been properly prepared the vines are planted in the form of cuttings or 

 young plants raised in nurseries. The latter grow faster, but vines that 

 have grown from cuttings appear to do better in the long run, espe- 

 cially when they have been taken from vines twenty or twenty-five years 

 old. Slips can be kept for some time before being planted, but must 

 then be allowed to soak in "water for some days. 



The time and depth at which to make the plantations are also regti- 



