ON VINEYARDS. 
and, indeed, it may feem fufficient to obferve, that good wines 
are conftantly made in a part of Germany, which is under the 
fame paralle] of latitude with many counties in the Southern 
part of England. And that where the fituation and foil are 
proper for Vines, the lands cannot poflibly be more beneficially 
employed than by being converted into Vineyards. 
In 
and fcmetimes not, and then they converted them into verjuice, juft as it is in 
Derbyfhire, where grapes, growing on the South wall of an houfe, will, in a hot 
fummer, come to maturity and be very good ; but in a wet or cold feafon, will 
never be fit for the table. Secondly, That thefe paflages, all taken together, it is 
impoffible to underftand them of any thing elfe, than a true or proper Vineyard, 
as they never can be interpreted either of an apple-orchard or a currant- gar den. 
Thofe who wifti to go further into this matter, may confult the Gentleman’s 
Magazine, 1775, p. 513* and 1786, p. 9183 alfo Archceologia Soc. Antiq. 
London, 5. p. 309. 
^ “ I was particularly attentive to inquire of him * what were the ufual produce 
“ of a good acre of Vines, and the account he gave was this ; The Vine- 
“ yard of twenty-fix acres, of which he had the care, yielded five years ago 
“ a produce per acre, of four pieces, each piece twenty-eight gallons, which 
“ fold as follows : 
£. s. d. 
Two pieces at eleven guineas f 
One piece at 81 .- 
One piece at 4 1 , los. - - 
- 23 2 o 
-800 
4100 
35 12 o 
* The Vigneron,' ■ f This is ^ s. a gallon. 
The 
