LORD BUTE'S VINEYARDS IN SOUTH WALES. 



99 



inside, the fence was covered with strong galvanised wire netting 

 to a height of thirty inches from the ground. Two cottages were 

 built for the use of the workmen to be employed in the cultiva- 

 tion of the vines. About an acre of the field was dug, broken 

 up, and prepared for the vines the first year (1887). We had 

 no rooted plants, and to save time it was planted with cuttings 

 at a distance of three feet apart each way. The early part of the 

 season proved dry and unfavourable for the cuttings to root, and 

 a great many of them died. The blanks were made up the fol- 

 lowing spring with rooted vines, but neither they nor the previous 

 year's cuttings took kindly to the ground till the third year, when 

 they made strong canes, which ripened well by the autumn. 

 After this the vines got thoroughly established, and grew 

 vigorously, and they now make strong short- jointed canes four 

 feet in length, which ripen well in most years. The situation is 

 earlier than Castle Coch, and the vines are not so liable to be 

 injured by spring frosts, on account of its proximity to the sea. 

 More than two acres of the field are now planted, and one is 

 already in good bearing condition. We are propagating thou- 

 sands of vines every year, and purpose planting about an acre 

 every spring till the whole field is planted. The variety used 

 (with the exception of a few American sorts grown for experi- 

 ment) is all Gamay Noir. Millie Blanch I discarded years ago. 

 I found it to be a shy bearer with small berries, and not suitable 

 for vineyard culture in this country. The American varieties, I 

 am afraid, will have to be treated similarly, as they do not appear 

 to succeed in the open here. I have tried a great many varieties 

 since the vineyard was planted, but none of them can be com- 

 pared to Gamay Noir in habit of growth and fruitfulness. It has 

 a strong constitution, is a free grower, and produces fruit in 

 great abundance, and ripens thoroughly in fair seasons. The 

 specific gravity of the saccharine matter contained in the must 

 of this variety — made from the ripest and best Grapes — was as 

 high as 29° last year ; while the must of the Koyal Muscadine 

 Grape, grown on the Castle wall at Cardiff, indicated only 6° of 

 saccharine matter. These latter Grapes were thoroughly ripened, 

 luscious, and pleasant to eat, but not suitable for making wine. 

 I was a little surprised when testing the must with the saccharo- 

 meter at the extremely low percentage of sugar it contained 

 compared with Gamay Noir growing in the open vineyard. 



