CHAMPAGNE. 129 



region. If I was struck with the closeness of the plants 

 in Burgundy, the closeness of these was more remarkable 

 still. The vigneron said, that if it were possible to keep 

 the vineyard fully furnished with plants, there would be 

 one for each 8 or 9 inches in length, by 6 or 7 in breadth. 

 The supposition which I made to illustrate the mode of 

 'provignage in Burgundy is actually realised here. Every 

 year an addition is made to the bottom of the vineyard 

 of a certain number of plants, and the whole of the vines 

 are in a state of continual progression, being buried, and 

 by that means carried 12 or 14 inches up the hill every 

 third year. The process is of course not regular, for in 

 every place there are plants in each stage of the progress 

 which they pass through. According to the number of 

 the voids to be filled, the branches of the stock that is 

 buried are from two to four or five. On each of these 

 branches, when pruned in the spring, are left two buds ; 

 these buds produce branches or shoots, which bear fruit 

 the first year. The next spring three buds are left upon 

 the higher, and two upon the lower of the two shoots, and 

 the spring following they are pruned to bear shoots cor- 

 responding to the number of voids to be filled in their 

 neighbourhood, for their turn to be buried has again 

 arrived. By this means also a supply of rooted plants is 

 obtained when they are required; but when these rooted 

 plants are cut off, and planted out, they never bear fruit 

 till the third year. The maitre vigneron said, he believed 

 the roots never die. They frequently trace them to a 

 very great length, but never disturb them, always burying 

 the others above them. The produce per arpent, he says, 

 sometimes amounts to 15 pieces (660 gallons per acre), 

 and the small proprietors, who manure their vines more 

 strongly, have frequently 16. M. Ruinart himself told 



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