CULTIVATION of the VINE. 



12$ 



K 



part of the fiimmer, the more branches muft be taken away 

 and the fhorter the main branches mull: be cut, and if ne- 

 ceffary moft of the leaves muft alfo be plucked off; thefruit 

 will ripen the better, and make the richer wine, and all 

 this may be done without any injury to the vines. 



Plere I would obferve that the fame management with 

 regard to the thining the branches and the leaves at this 

 feafon of the year, is neceffary for vines that are faftened 

 to ftakes or efpaliers, in order to meliorate and haften on 

 the full ripenefs of the fruit ; and remember that the long- 

 er white grapes hang on the vines, even after they are 

 ripe, if the feafon he dry, the richer wine they make. But it is 

 other wife with the black grapes j when they are full ripe,, 

 they milft be gathered and made up into wine, if not, they 

 rot and dry away fuddenly, and perifh in lefs than a week.. 



The Portuguefe form the head of the vine near the 

 ground, but whether through careleffnefs, the loveof eafe,- 



or the want of proper materials, I cannot determine, but 

 they have a method peculiar to themfelves of managing 

 their vines; they drive crotches into the ground, upon 

 which they fix ftrong poles, which lie about three feet 

 from the ground, fome more fome lefs, according to the 

 lleepnefs of the hill, for their vineyards generally grow 

 upon the fides of hills and mountains. The branches of 

 the vines, when grown long enough, they thro.v over the 

 poles and faflcn them; they trim them and nip off the 

 ends of the branches according to art, and in the be- 

 ginning of autumn, they cut away the lateral branches and 

 nephews at diitercnt times and by degrees pluck away all 

 fupcrfluous leaves, fo that the fruit becomes much expof- 

 cd to the fun, the air and winds, that they may arrive at 

 full maturity. They then gather them, takeaway all the 

 rotten and unripe fruit, throw them into the vat and tread 

 them luflily, finging all the while fome Bachanalian fongs, 

 according to the Portuguefe duUnefs; and when they are 

 fiiflicicntly trod, they take them cut and prefs them as dry 

 as they can; they then turn the huft^s into the vat a fe- 



cond 



V 



