26 Vineyard Culture. 



inches in width for each row of vines, and of a depth 

 varying according to the circumstances indicated above. 

 These ditches are separated by a strip of unworked 

 land, broader or narrower, according to the distance of 

 the rows from each other. The first ditch being dug, 

 the plants are placed in it, and the soil taken from the 

 new ditch serves to fill the first, and so on throughout 

 the extent of the field. 



Trenching in Squares or Pits. — In a straight line, little 

 pits, about twenty-four inches square, are made, in 

 each of which one layer or root is planted. 



These two systems are much more economical than 

 the immediate trenching of the entire surface, but they 

 can only be used in fertile lands, which have been al- 

 ready cultivated ; besides, in due time the untrenched 

 spaces between the plants will have to be successively 

 dug out, or otherwise the development of the vines will 

 be checked, when their roots come in contact with the 

 sides of the trenches or pits. We must add, in con- 

 clusion, that this partial and successive trenching will 

 not be so well performed on lands already planted, as if 

 performed, in the first instance, over the entire surface ; 

 from which we conclude that uniform trenching is bet- 

 ter, without being expensive. 



Lands Rocky near the Surface, — We have thus far sup- 

 posed that the land to be prepared contained a layer of 

 free soil, at least equal to the depth of the required 

 trenching. Now, certain lands capable of producing 

 very good wine, have a surface soil of five to six inches' 

 depth, resting on lamellar or shelly rocks. In that 

 case it will be necessary to loosen this superficial soil, 

 either with the plow or by hand, according to the 



