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The application of water too late in the season (just before vintage) 

 is also injurious, and, according to some, liable to promote the gro \vtli 

 of a second crop of grapes. 



On the whole, we may say that irrigation of vineyards is in many 

 cases beneficial, and sometimes even necessary ; it enables the culti- 

 vation of the vine to be carried out in localities where it would be 

 impossible under the prevailing climatic conditions, it largely increases 

 the yield, and at the same time enables a lighter wine to be produced in 

 the warmer parts of the colony. In the central parts it may often prove 

 beneficial, although by no means necessary, whilst in the cooler southern 

 parts it cannot be recommended except under exceptional circumstances. 



The water of rivers contains far more fertilizing matter than rain 

 water, it therefore follows that irrigation acts beneficially in, to some 

 extent, enriching the land, and by thus delaying its ultimate exhaustion, 

 postponing the time when manuring must be resorted to, or at least by 

 compensating for the increase in production it brings about. 



The opponents of irrigation urge that it is not used in France. 

 This, however, is not the case. Foex, the director of the Agricultural 

 College of Montpellier (France), mentions several parts of the south 

 of France where vineyards have been irrigated for many years, 

 and recommends the extension of this practice, especially for the pro- 

 duction of cheaper wines. Pulliat also mentions how the vineyards 

 of the Canton du Valais, in Switzerland, are irrigated, the climate, 

 although cold in winter, being dry in summer. 



Much harm has been done to the cause of irrigated vineyards by 

 inexperienced persons who have water placed at their disposal. 

 Thinking that its fertilizing powers are unlimited, and that the more 

 the vines get the better will the result be, they over-do it, and swamp 

 them to such an extent as to either prevent the setting of the grapes 

 or promote the growth of fungus diseases, which destroy the crop; 

 they soon find their error, then rush to the other extreme, denounce 

 irrigation, and resolve never to have recourse to it again. Although 

 the water may not have been applied in sufficient quantity to do this, 

 yet it may have done considerable injury by unduly decreasing the 

 percentage of natural acid in the fruit, and thus rendering the wine 

 less liable to keep well as well as making it more dangerous during 

 fermentation. Although too much natural acid (which would be present 

 were unripe grapes employed) is objectionable, too little is almost as bad. 



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