10 Memoir on the Vineyards and Wines 
at from four to six inches distance from each other : th& 
slip being thus iixed at the depth of a foot or thereabout, 
a hand-basketfull of manure is thrown at the root of the 
slip ; the hole is then filled up with natural earth in a 
loose manner, in order to admit of the two or three stalks 
sending out their shoots without being bruised. 
XIX. How many Operations are there to he performed 
between the Pruning and the Vintage Season ? 
The prunings being over, as the same vines are not 
pruned every year, and even in those which have been 
pruned the earth lias not been thoroughly stirred, the 
vines are trimmed at the beginning of May : this trimming 
is called labour age an bourgeon , and is followed by the 
tyeing up of the vine plants. 
XX. Which is the most favourable Moment for Tyeing 
and Paring the Vine f 
While the vine is in flower, it must not be touched : it 
must be pared when the flower has nearly passed away, 
and at the height indicated in Art. XV. : it must after- 
wards be tied in such a way as to envelop the slip, with- 
out injuring the circulation of the air or the growth of the 
suckers. 
Finally ; about the middle of August, in order to clear 
away the grass from the roots of the plant, and to raise 
up the grapes which may have fallen to the ground, a 
third and last trimming takes place. 
The following is the routine practised in the vineyards 
of Champagne : 
1. They are cut in February or March. 
2. Hoed in March. 
3. Pruned in April and May. 
4. Tied or propped up in April and May, 
5. First trimming for the shoots. 
