1226 Salmon s Herbal Lib. I. 
not Pruned, the Grapes will not be large nor well 
tailed, and befides, that it will not be of any long 
Life. That all the dead and ufelefs Branches are 
to be cut off : That the heft Branches Ihootingout 
the larg'eft Stems, are to be cut off to 4 Eyes, and 
the other Branches lower, or beneath them, to 2 
Eyes : That in Pruning, an Inch of Wood is to be 
left above the Eye, at the upper end of the Branch : 
That the Cut mull be made Hoping on the contra- 
ry fide to the Eye, for fear of prejudicing it ; for 
when the Sap is in motion, the Vine weeps very 
much ; fo that if the Slope were on the Eye fide, 
it would in a manner be drowned by the Tears : 
And that the Vine be dif-budded and tyed up in 
May, June and July, that the Grapes may thrive, 
and grow perieftly ripe. That the lower Branches 
are Pruned to two Eyes, that they maja^ve us 
two other good Branches, which may be'fit to be 
Pruned the Year following, whereby you may re- 
trench the Branch before Pruned to 4 Eyes, with 
all the reft (hooting from it. That thefe 2 new 
Branches fpringing from the faid lower Branch, 
are to be fo Pruned, that 4 Eyes may be lefttothe 
higheft Branch thereof, and 2 Eyes only to the 
lower of the fame. But if the full faid lower 
Branch gives but one Branch, that is then to be 
Pruned to 2 Eyes if it gives no Branch, then you 
go to the upper Branch which had 4 Eyes left, 
which if it has 4 Branches, you mult cut off the 
two higher Branches, and Prune the two lower, 
leaving 4 Eyes to the higher of the two, and two 
Eyes to the lower. 
XXI 13. Buc fince we fcarcely ever Plant 
Vineyards is England, but place our Vines againfl: 
Walls, you mult dig a Trench about a Foot and 
halt broad, and prepare your Layers or Cuttings, 
which may have each 3 Eyes apiece ; cut off a fmall 
part of the Fibres, and lay your Layers in the Trench 
2 Feetafunder, that the Lattice may the foonerbe 
formed ; after which, lay on fome Dung, till the 
Trench be quite filled up, fo will the Vines (hoot 
out admirably : It the Earth be hot, Cow-dung is 
the moti proper, but if that can’t be had, then take 
Horfe-Dung which is well and perfectly rotten, and 
difcharged of its heat : But in a wet and cold 
Ground, Horfe-dung half rotten will do better 
than the other, which being of a cold Nature, 
Cow-dung will not fo well agree. 
XXII. 14. Our Vine^n England, begin to put 
forth their Leaves about the 4nd of April, and are 
in flower about the latter end of June ; not very 
long after it will be good to ttop the Branch fome 
diltance from the Flowers, that the Grapes coming 
on, may have the more Nourilhment, and the Sap 
not drawn away Irom them, or fpent upon other 
ufelefs parts. 
XXI11. 1 ;. In the end of Auguft, cut away 
fuch Branches and Leaves as keep the Sun from 
the Grapes, fo will they ripen the better, and 
fome early kinds will be throughly ripe in Septem- 
ber, others in OHober ; but it often happens, that 
fuch as are late ripe, are fpoiled by Frofts, unlefs 
they be well defended with a Tilt, efpecially in 
the Night, from Sun-fet, till the Sun is nearly an 
Hour high •, and if it is a Frofty Seafon, all the 
day long. 
XXIV. 16. Befides the Vines we have enume- 
rated, there are more than an hundred forts of 
others, to which we can give no Names, and many 
of whicu are very good kinds; but we in this place 
are to confider which of them will grow belt with 
us in England, which are 1 . The Clujter Grape, 
or fmall Black Grape, which is firft ripe with us, 
which are thick fet on the Bunches, and when ripe, 
t black and well tailed. 2. The White Mufcad'me 
Grape, which has large Bunches, and has great 
Grapes, fweet and good, and ripening well moft 
Years. 3- The Red Alujcadwc Grape, as large as 
rhe White, but requires the moft Sunny places 
becauie it ripens not here fo well as rhe former. 
4. The Erontiniack Grape, which is a white lweer 
Musky Grape, but in fome cold Seafons’ come 
not to perfeftion here, s- The Raifon of the Sun 
Grape, which is large, red and good, and in a 
warm place ripens raafonably well. 6. The Tarfly 
Vine, or Aew England, or Canada Grape , which 
is a White Grape, ripens withathe laft, and but 
thinly fet op the Bunches. To thefe we may add 
7. The Burlet Grape , which is the largeft Grape 
we have, but are very fowre, and ripen not with 
us, except by accident, as having an extream hot 
Sealon. The Bunches are great, and the Grapes 
large and white, whereby they make an admirable 
Ihow on a Wall. Our chief ule of this Grape is 
to make Verjuice of it, which is very exediienr. 
If by chance in a very hot Year, it comes to ripe- 
nefs, the Grapes are laid to he plealant. There are 
many other forts ot good Grapes, which polfibly 
may grow admirably well in our Country, con- 
cerning which you may confult the Vinerones. 
XXV. 17. The Juice oj the unripe Grape , 
the GreekscalL ■■ the Latines, Omphacium , 
and Agrcjta : but we in Englilh, Verjuice. The 
Elowers of the Wild Vine are called ’cw.s,: i n La- 
tine, Oenanthe, and F lot Vini, (in former times 
much in ufe, but now wholly negleded.) The 
Grapes dryed in the Sun , are called live: Pajfg, an d 
TajjuU Solis, Raifons ; and A Bunch oj Grapes fo 
dryed, is called in Greek, Sm fit : in Latine, Vva 
Pajja, and PoJjula. A Bunch of Grapes new ga- 
thered, is called BSrfVf and StopvaIj: in Latine, live 
and Racfmus. The Crape it Jelf is called 
in La.iile, Acinus. The Grape Stone is called in 
Greek, x'twnv, and yysri nr aw * : in Latine Vina- 
ceus, Aetna, and Nuclei Acini 5 alio Arilli, quad 
Ariduli, becaufe they are dry, and yield no Juice. 
The Wine is called in Greek, ’oh©- ; j n Latine, 
Vmurn. The Wine Lees whilft moiji and liquid, , 
are called Ecces Vini. The Tatter, or dryed or 
hardned Lees, is called in Greek, s t s*<ui : in La- 
tine, Lex Viri Ufla, Lapis Vini, Lapis Vmeus , 
Tart arum vel Tartarus, (I luppofe Irom its fetling 1 
into the deep or bottom) and in Englilh Tartar and 
Argo/. The Preffings oj the Wine, or Wine-Husks 
are called Vinacea, pi. by Columella, and by us the 
Rape, or Treffings. The Mother, (which fome- 
times comes upon the top of the Wine, whether in 
Working, or otherwife by lofs of its Spirits,) in 
Greek, to pi. in Latine, Vinacea, reliquite, 
omniique retrimenta qux fuperfunt poj} exprejjiu 
Uvtu, Galen, de aliment, lib. 2. The Stalk which 
is in the middle of the Quite or Bunches, on 
which the Grapes do hang, is called by Galen , 
Borfv^f, and of Varro, Scapar TJvarum. The 
Vineyard is called ’A 'OuXicns : and in 
Latine, Vinetum. And the Vineronc is called 
and in Latine, Vinitor , the Vine- 
Dreffer. 
XXVI. The Qualities. It is hard to determine 
the Qualities of Vines and their Productions, be- 
caufe they are fo various : However, the Leaves 
and the Stones of the Grapes are temperate iip 
refpeft of Cold, but dry in the fecond degree, 
Afttingent, Vulnerary and Styptick. The Tears are 
cooling. The Crapes are cooling and loofening, 
inducing Fluxes ol the Belly, if eaten too plenti- 
fully. The Wine hot and dry in the fecond degree, 
Afttingent, or Diuretick according to the Nature 
of the Grape, moving the Belly, or Styptick for 
the fame reafon but all Wines i* general, as they 
abound 
