cheons, or the quarter puncheons, to a pail full, or 
thereabouts, according to the largenefs of the calk 
wherein it is put; to make it boil, they fill them up to 
the hole of the bung with the wine which comes from 
the two firft p re kings, and that which remained in the 
pipe before they gave the two firft fqueezings, and 
that which the others yield, ferve to put into the wine, 
when the firft boiling begins to be diminiftied. 
One ought always to give the marc, whether it be 
white or red, four prefiings, without taking in the 
lowering of the beam, that is to fay, that it ought to 
be cut tour times. 
Some give it to the third working with an iron grapple 
in the middle of the marc, and they leave all round 
about half a foot in breadth, to keep in that which is 
wrought, and at the fourth pr effing they cut the bor- 
der that they left, and put it back upon the other. 
They pretend that a marc fo ordered yields the more 
wine. As the marc of white wine is the more thick, 
and has lefs fire than the Auvernat, it does not dry fo 
foon ; for this reafon there ought to be longer times 
between thefe fqueezings. 
They give them thefe commonly in the night-time, be- 
caufe they do not lower the beam ; but when the 
day’s work is finifhed, when the men who are to work 
the marc have flipped. 
When the white wine is cold, it muft be filled up and 
bunged, and kept always full, at leaft if it be not in 
the depth of winter, for when this kind of wine is 
emptied, it becomes yellow in rnoft countries ; but 
when this happens, it is eafy remedied, either by ftir- 
ring it wiuh. a ftick of Hazel cleft into four, which is 
put in at the bung-hole, or in (baking brifidy the pun- 
cheon, which they leave fometimes on the bung, to 
the end that the lee that defeends thither, and after- 
wards is mixed again when the calk is turned up, may 
take away the yellownefs. 
The fecond method feems to be the beft, for befides 
that the wine does not take wind, it is all'o done in a 
great deal lefs time, for one is not obliged to unbung 
and bung again every cade, for they may be filled up 
with a (mall tin funnel. 
For fome years paft they have made rapes of white 
•wines, from which they do not reap any great advan- 
tage they makeufe of them to mix with thecoarfe, 
harfti, red wines, that have but little of the quality. 
In the mean time, this fits the meaner fort of people, 
who have not a very nice tafte, in that it pleafes their 
palates, and is fold cheap. 
It will not be to any purpofe to name the places of 
this plot of vineyards, which produce the beft white 
wines, for the merchants do not take the pains to 
make a diftindftion between the wines which have much 
of the quality, from others that have lefs ; befides, 
they are many times deceived, for fome citizens who 
have a great many houfes of wines in different places, 
after the vintage is over, fend that wine they have 
made in one leffer vintage to be added to that of ano- 
ther that is much better, and fo a merchant thinks 
that all the wine he buys is from the fame place, when 
it is not. 
I do not approve of this pradtice of the citizens, for 
a merchant, who would have wine of one certain 
place, will not be prepared to manage that which he 
(hall have from another, becaufe thofe different wines 
will not produce the fame effedls, with the manage- 
ment he (hall ufe to them, and no perl'on ought to be 
deceived. 
When the vintage, either of red or white wines, is 
finished, the p rels ought to be taken care of, that the 
rats do not gnaw the ferew of it. It fhould be rubbed 
with Garlick, the fmell of which thofe animals cannot 
endure ; it is aifo good to cover it with fome old cades, 
to hinder any filth from falling on the ferew, which 
cannot be kept too clean. 
Of vineyards in England. 
There have of late years been but very few vineyards 
in England, tho’ it appears by ancient records that they 
were formerly very common, as may be gathered frbrii 
the feveral places in divers parts pf England, which 
yet retain that name, which teftify the quantities of 
ground which were allotted for vineyards, to abbeys 
and monafteries, for wine for the ufe of the inhabi- 
tants ; but as to the quality of the wines which were 
then produced in England, we are at prefent ignorant; 
and how thefe vineyards were rooted up, and became 
fo generally negledted, we have no very good accounts 
left. Whatever might be the caule of this total ne- 
gled in cultivating Vines in England, I will not pre- 
tend to determine, but fuch was. the prejudice rnoft 
people conceived to any attempts of producing wine 
in England, that for fome ages paft, every trial of 
that kind has been ridiculed by the generality of peo- 
ple, and at this day very few perfons will believe it 
pofiible to be effected. 
Indeed if we judge -only by the fuccefs of fome mo- 
dern effays made near London, where fmall vineyards 
have been planted a few years paft, there would be 
no great encouragement to begin a work of this kind, 
becaufe the produce of very few, of thefe vineyards 
has not been fo kindly as were to be wifihed ; but how- 
ever, this fiiould not deter others from making far- 
ther trials, efpecially when they confider the many 
difadvantages, which moil or all of thofe plantations, 
which have been made, were attended with; for firft, 
there is fcarce one of them placed upon a proper foil 
and fituation for this purpofe; and fecondly, there is 
notone which is rightly planted and managed, as I 
(hall prefently (hew ; and how can we expedl fuccefs 
from vineyards under thefe difadvantages, when even 
in France or Italy they would iucceed little better, if 
their management were not direded with more judg- 
ment ? I ihall therefore humbly offer my opinion, 
which is founded upon fome trials I have feen made, 
and from the inftrudions that I have received from 
feveral curious perfons abroad, who cultivate vine- 
yards for their own ufe, and that of their friends, and 
who have been very exact in obferving the feveral 
methods of pradice amongft the vignerons of thofe 
countries, from whence it is hoped that the prejudice 
which rnoft people have againft a projed of this kind, 
will either be removed, or at leaft fufpended, until 
trials have been judicioufiy made of this affair. 
The firft and great things to be confidered in plant- 
ing vineyards is the choice of foils and fituations, 
which, if not rightly chofen, there will be little hopes 
of fuccefs, for upon this the whole affair greatly de- 
pends. The beft foil for a vineyard in England is fuch, 
whole furface is a light Tandy loam, and not above a 
foot and a half or two feet deep, above the gravel or 
chalk, either of which bottoms are equally good for 
Vines ; but if the foil is deep, or the bottom either 
clay, or a ftrong loam, it is by no means proper for 
this purpofe; for although the Vines may (hoot vigo- 
roufly, and produce a great quantity of Grapes, yet 
thefe will be later ripe, fuller of rnoifture, and fo 
confequently their juice not mature, nor well digefted, 
but will abound with crudity, which in fermenting: 
will render the wine four and ill tafted, which is the 
common complaint of thofe who have made wine in 
England. 
Nor is a very rich, light, deep foil, fuch as Is com- 
monly found near London, proper for this purpofe ; 
becaufe the roots of thefe Vines will be enticed down 
too deep to receive the influences of fun and air, and 
hpreby will take in much crude nourishment, where- 
by the fruit will be rendered lefs valuable, and be 
later ripe, which is of ill confequence to thefe fruits, 
which are known to imbibe a great fhare of their non- 
rifhment from the air, which, if replete with moif- 
ture (as is commonly the cafe in autumn,) muft ne- 
ceffarily contribute greatly to render the juices lefs 
perfect, therefore great attention iliouid be had to the 
nature of the foil upon which they are planted. 
The next thing neceffary to be confidered, is the fi- 
tuation of the place, which, if pofiible, (liquid be on 
the north fide of a river, upon an elevation inclining 
to the fouth, with a fmall gradual defeent, that the 
1 4 K rnoifture 
