ON VINEYARDS. 



ing the several methods of practice among the 

 Vign erons of those countries ; from whence he 

 hopes, that the prejudice which still prevails against 

 any project of this kind might be removed, or at 

 least suspended, until some farther trials shall have 

 been more judiciously made, which he thence 

 proceeds to direct. But had he been acquainted 

 with the success which attended the Vineyards of 

 my ingenious friend, the Hon. Charles Hamilton, 

 who has been long distinguished for his peculiar 

 elegant taste, he would have spoken with more 

 certainty. To him I am particularly obliged for 

 the following exact description, which he has, at 

 my request, given of the rules he had pursued, 

 and which he has given me leave to publish. 



44 4 The Vineyard at Pain's- Hill is situated 

 4 on the south side of a gentle hill, the soil a 

 4 gravelly sand ; it is planted entirely with two 

 4 sorts of Burgundy grapes, the Auvernat, which is 

 4 the most delicate, but the tenderest ; and the 

 4 Miller grape, commonly called the Black Cluster, 

 4 which is more hardy. The first year I attempted 

 4 to make red wine in the usual way, by treading 

 4 the grapes, then letting them ferment in a vat, till 

 4 all the husks and impurities formed a thick crust 

 4 at the top, the boiling ceased, and the clear wine 

 4 was drawn off from the bottom. 



44 4 This essay did not answer ; the wine was 

 4 so very harsh and austere, that I despaired of 

 4 ever making red wine fit to drink ; but through 

 4 that harshness I perceived a flavour something 



