THE CULTURE OF THE GRAPE. 169 



per proportion in which to apply these to the necessities 

 of the different kinds of earth. 



" Some cultivators have employed the scrapings of 

 horns, others have made use of the hoofs and feet of 

 sheep, and others, again, of the pieces of woolen clothes. 



" All these matters succeed as manures for the vine ; 

 they contain much hydrogen and carbon, two of the chief 

 agents in vegetation. Buried in the earth, their decom- 

 position is slow, nearly insensible ; but, as it is impossi- 

 ble to obtain these in large quantities, it is not necessary 

 to discuss the effect of them at large ; perhaps they may 

 have the effect to give a peculiar taste to the wme." 

 Pages 335 and 337. 



" Fresh dung, the manures obtained from the deposi- 

 tories for carrion, etc., and other powerful matters not 

 yet converted into poudrette, are not the only substances 

 which give a bad taste to the wine. The vine absorbs 

 with much vigor all vapory substances suspended in the 

 air." — Traite sur la Cvlture de la Yigne, page 340. 



The soil of the celebrated vineyards which produce 

 the Constantia wine at the Cape of Good Hope is a de- 

 composed sandstone. 



The vineyard of Eudesheim, on the Hhine, is very 

 steep, and is terraced ; the soil is of a dark rocky nature. 



The soil of Johannisberg, on the Ehine, is argillace- 

 ous schist, with a proportion of mica, and, in one place, 

 is a reddish quartz. This is mixed with diluvial and al- 

 luvial deposits, in most parts. The exposure is south- 

 west, with a slope of fifteen degrees. The grape gener- 

 ally cultivated near the Ehine is the (Eiesling,) White 

 Bissling. 



