Vineyard Culture. 



was one that needed the least labor relatively to the net 

 profit received, that it banished fallows, and contin- 

 uously occupied the whole extent of country that had 

 a suitable climate ; that it is adapted to all kinds of 

 soils, and occupied those which produced nothing but 

 useless thorns and briers ; that it furnishes labor at all 

 seasons, to all ages and to both sexes ; that it yields 

 several important products, and valuable merchandise ; 

 finally, that it requires little manure, allowing this to 

 be applied to other crops. 



I. 

 CHOICE OF SITE FOR A VINEYARD. 



^LiMATE. — The vine grows vigorously in all parts 

 of France, and its berries will ripen at almost 

 any point ; still its pulp does not acquire in all parts 

 those qualities which render it fit for the mannufacture 

 of wine. The saccharine properties indispensable to 

 vinous fermentation are not formed in sufficient quanti- 

 ties in the pulp of the grape, except under influence of 

 a bright sun and pretty high temperature. Beyond the 

 50th degree of latitude, the vine no longer meets with 

 the necessary degree of heat, and the sugar of its grapes 

 yields nothing by fermentation but an acid liquor. 



But though an insufficient degree of heat injures the 

 quality of the grape, a too high temperature is not less 

 hurtful. The saccharine principle, in that case, is de- 

 veloped in such abundance that the grapes yield a thick 

 liquid, rich in alcohol, but of very inferior quality.— ^ 



