V I 



will be found true in all Fruits, that 

 where the natural Heat of the Sun 

 ripens and prepares their Juices, fo 

 as to render them palatable, what- 

 ever Degree of Heat thefe Juices 

 have more, either by Fermentation, 

 or from any other Caufe, will ren- 

 der them weaker, and lefs fpiritu- 

 ous. Of this we have many Jn- 

 ftances in Fruits ; for if we tranf- 

 plant any of our Summer or Autumn 

 Fruits, which ripen perfectly in Eng- 

 land, without the Affittance of Art, 

 into a Climate a few Degrees warm- 

 er, thefe Fruits will be mealy and 

 infipid : fo likewife if we bake or 

 Hew any of thefe Fruits, they will 

 be good for little, lofing all their 

 Spirit and Flavour by the additional 

 Heat of the Fire ; and fuch Fruits as 

 are by no means eatable raw, are 

 hereby render'd exquifite ; and, when 



, tranfplanted into a warmer Climate, 

 have, by the additional Heat of the 

 Sun, been alfo altered fo as to exceed 



! the molt delirious of our Fruit in this 

 Country. 



From whence it is plain, that 

 thofe Grapes which are agreeable to 



i| the Palate for Eating, are not pro- 

 per for Wine ; in making of which, 



i their Juices mult undergo a itrong 

 Fermentation : therefore fince we 



i;have in England been only propa- 



i gating the mod palatable Grapes for 

 Eating, and neglected the other 

 Sort?, before we plant Vineyards, 

 we mould take care to be provided 

 with the proper Sorts from abroad ; 

 which fhould be chofen according to 

 the Sort of Wines intended to be 

 imitated : tho' I believe the moft 

 probable Sort to fucceed in England, 

 is the Auvernat or true Burgundy 

 'Grape (which is at prefent very rare 

 to be found in the Englijh Vine- 

 yards ; though it is a common Grape 

 IB the Gardens again ft Walls) This. 

 Sart of Grape is moft preferr'd in 



v I 



Burgundy, Champaigne, Orleans, and 

 moft of the other Wine Countries in 

 France ; and I am inform'd, that it 

 fucceed s very well in feveral Places 

 to the North of Paris, where pro- 

 per Care is taken of their Manage- 

 ment : fo that I mould advife iuch 

 Perfons as would try the Succefs of 

 Vineyards in England, to procure 

 Cuttings of this Grape from tl 

 Countries ; but herein fome I i 

 of Integrity and Judgment fhould bfe 

 emp'oy'd to get them from fuch 

 Vineyards, where no other Sorts of 

 Grapes are cultivated ; which is very 

 rare to find, unlefs in fome particu- 

 lar Vineyards of the Citizens, who 

 are very exadl to keep up the Repu- 

 tation of their Wines ; nothing be- 

 ing more common than for the Vig~ 

 mrons to plant three or four Sorts of 

 Grapes in the fame Vineyard, and 

 at the time of Vintage to mix them 

 all together; which renders their 

 Wines lefs delicate than in fuch Pla- 

 ces where they have only this one 

 true Sort of Grape. And here I 

 would caution every one againft 

 mixing the Juice of more Grapes 

 than one Sort, which will caufe it 

 to ferment at different times, and in 

 different manners. 



The Cuttings being thus provided 

 (for I would always prefer thefe to 

 Layers, or rooted Plants, for the 

 Reafons given at the Beginning of 

 the Article Vitis ), about the Begin- 

 ning of April is the bed Seafon for 

 Planting ; when it will be proper to 

 put the Lower-ends of the Cuttings 

 in Water about three Inches, fetting 

 them upright for fix or eight Hours 

 before they are ufed ; then at the 

 Centre of every crofs Mark already 

 made by a Line, to the Difrance the 

 Vines are defign'd, fhould bean flole 

 made with a Spade, or other Inilru- 

 men:, about a Fooc deep, into each 

 of which fhould be put one Ow* 



5 A i Cutting, 



