and the Method of making Wines * dbS& 
agreeable flavour ; the grapes, in which scarcely any sac- 
charine principle exists, cannot contribute towards the 
production of alcohol, which forms the whole strength of 
wines. But, on the other hand, as the heat arising from 
the fermentation of these grapes is very moderate, the 
aromatic principle is preserved in its full force, and con- 
tributes to render these liquors exceedingly agreeable^ 
though weak. 
%• Soil . — The vine grows every where, and, if we 
could judge of the quality of it by the vigour of its ve- 
getation, it is in fat moist soil, well dunged, that it ought 
to be cultivated. But we are taught by experience that 
the goodness of wine is never proportioned to the force of 
the vine. We may therefore say that nature, desirous to 
assign to each quality of soil a peculiar production, has 
reserved dry light soil for the wine, and has intrusted the 
cultivation of corn to fat and well nurtured lands 
Hie segetes, illic veniunt felicius uvae. 
It is in consequence of this admirable distribution that 
agriculture covers with its varied productions the surface 
of our globe ; and nothing is necessary but to avoid de- 
ranging the natural order, and to apply to each place the 
proper cultivation to obtain almost every where abundant 
and varied crops : 
Nec vero terrse ferre omnes omnia possunt : 
Nascuntur steriles saxosis montibus orni ; 
Litt.ora myrthetis lsetissima : denique apertos 
Bacchus amat colies. 
Strong argillaceous earth is not at all proper for the 
cultivation of the vine ; for not only are the roots pre- 
vented from extending themselves in ramifications, as is 
the case in fat and compact soil ; but the facility with 
which these strata are penetrated by water, and the obsti- 
nacy with which they retain it, maintain a permanent state 
