It 1S4 i 
The best soilsj are the rich, light, and warm, 
free from springs and excessive moisture. A rich 
mould mixed with sand, is highly recommended, as 
producing the sweetest grapes and strongest wines. 
Avoid a stiiF and clayey soil, which will require a 
Tast deal of pains and expense, before it can be ren«» 
dered sufficiently mellow and light for your pur¬ 
pose* All soils, w-hich are liable to receive and 
lodge drains of water, make the grape insipid and 
the wine weak ; for which reason flat lands and the 
bottom of vallies seldom produce good wines, ex¬ 
cept in dry seasons. Of whatever nature the soil 
be, it must be well mellowed by repeated ploughings 
and harrowings, so as to be kept loose and light. 
The more loose and light it is kept, the better it 
will be prepared to receive virtue from the air and 
sun, and communicate it to the root for the nou¬ 
rishment of the plant. Before we dismiss this part 
of the subject, it will be proper to add, that a rich 
warm soil, mixed with gravel, or a sandy mould in¬ 
terspersed with large stones, or with small rocks, is 
also very proper for a vineyard. Kocks and stones, 
if the soil be good, warm and dry, are no disadvan¬ 
tages to vines. On the contrary, they tend to keep 
the earth comfortably moist, which is favorable to the 
roots, and they reflect great heat to the fruit, thus 
contributing to the perfection of the wine. It is 
true they make it more difficult to work the vine¬ 
yard, but upon steep declivities they are absolutely 
necessary. They serve'to make low rough walls 
along the lower side of the vines to preserve the 
