228 Vineyard Culture, 



substances derived from the atmosphere and rain-water. 

 This natural richness of the soil, which is constantly 

 renewed, suffices to insure to the vine a certain produce, 

 as is proved by the vineyards of those localities in which 

 the vine is never manured. Under these conditions, 

 the product is about one hundred and thirty-seven gal- 

 lons per acre. 



Let us now examine whether this yield can be aug- 

 mented by the application of manure, and whether the 

 expense of this manure will be justified by the result. 



According to M. de Gasparin, every pound of nitro- 

 gen, applied to vines in good condition, but which have 

 never been manured, yields about fifteen gallons of 

 wine. One thousand pounds of good farm-yard man- 

 ure, containing four-tenths of nitrogen, will give four 

 pounds, and, consequently, will yield sixty gallons of 

 wine. Putting the cost of the one thousand pounds of 

 manure at $0.90, and the sixty gallons of wine at $9.09, 

 we see that the manure applied to the vine is largely 

 repaid by the product, even supposing that, owing to 

 unfavorable weather, only half the crop mentioned is 

 obtained. 



Are Manures Prejudicial to the ^ality of the Wine ? — 

 This question has been a subject of much controversy, 

 but we think that the parties to the discussion would 

 have agreed much sooner, had both sides been less pos- 

 itive. 



We now subjoin some facts which may throw light 

 on this important question of vine culture. The sug- 

 ary principle, the aroma which we like to find in all 

 fruits, is the result of a special elaboration, within the 

 cellular tissue of fruits, of those fluids that flow to 



