90 Memoir on the Vineyards and Wines 
XLvm. What is the Expense of the annual Culture of 
an Acre of Vineyard , including the Expense of Prim- 
ings and of Vintage ? 
Livresu 
The ordinary expense of cutting, hoeing, tying, and 
pruning the vines ...... 80 
Expense of occasionally propping up such vines as 
have fallen, &c. ...... 60 
Sixteen or eighteen bundles of props, fifty in each 
bundle T . . . . . . .30 
Dung and carriage of the vines, &c. . . . 42 
Five empty puncheons for each acre’s produce, at 
ten livres . . . . . . . . .50 
Expense of gathering, pressing, keeping the labour- 
ers, &c. &c. . . . . . 46 
308 
Produce of an Acre of Vineyard. 
It is generally understood, that, taking the average of 
ten vintages, five pieces or puncheons of wine are obtain- 
ed from every acre. 
Three of these are of the first quality, or choice wines : 
and two of them are ordinary wines. 
Livres. 
The three puncheons of best wine may be valued at 
150 livres each 450 
The tw o others at fifty . . . . .100 
First result , . 550 
From which we must deduct the expense of bottling 
and of cooperage at ten livres for each piece of the 
best wine. The fining of these wines being most 
expensive ....... 30 
For the two other pieces three livres only . . 6 
Annual interest of the money laid out for the ground, 
&c. ........ 100 
Taxes, &c. 
Labour, &c. as above . . . . . . 308 
