186 On the Cultivation of the Vine , 
©f humidity, which rots the root, and gives to all the indi- 
viduals of the vine symptoms of weakness, which soon 
end in their destruction* 
There are some kinds of strong earth which do not 
possess those hurtful qualities that belong to the argilla-' 
ceous soil above mentioned. Here the vine grows and 
vegetates in freedom ; but this strength of vegetation still 
essentially hurts the good quality of the grapes, which 
can with difficulty acquire maturity, and gives the wine 
neither spirit nor flavour. These kinds of soil, however, 
are sometimes set apart for the vine, because its abun- 
dance makes up for its quality, and because it is often 
more advantageous for the farmer to cultivate the vine 
than to sow corn. Besides, these weak but abundant 
wines furnish a beverage suited to labourers of every 
class, and are attended with advantage in regard to dis- 
tillation, as the vines require little culture. 
It is well known to all farmers that moist soil is not 
proper for the cultivation of the vine. If the soil, con- 
tinually moistened, is of a fat nature, the plant languishes 
in it, rots, and dies : on the other hand, if the soil be 
©pen, light, and calcareous, the vegetation may be strong 
and vigorous, but the wine arising from it cannot fail to 
be aqueous, weak, and destitute of flavour. 
Calcareous soil in general is proper for the vine : be- 
ing arid, dry, and light, it affords a proper support to the 
plant ; the water with which it becomes occasionally im- 
pregnated circulates, and freely penetrates through the 
whole stratum ; the numerous ramifications of the roots 
imbibe it at every pore ; and in all these points of view 
calcareous soil is very favourable to the vine. In gene- 
ral, wines produced in calcareous soil are spirituous, and 
the cultivation is so much the easier, as the soil is light 
and not strongly connected ; besides, it is to be observed 
that these dry soils appear exclusively destined for the 
