C 172 ] 
The general practice inChampaigne and Burgundy, 
is, to sulFer the vines to acquire no greater height 
than two feet, or two feet and a half, and to support 
them by small sticks ; these are taken up on the 
autumn and laid in heaps ; at this season too, the 
vine is trimmed, and the prunings preserved for 
fewel ; early in the spring the ground is carefully 
labored',^ and this labor continues at different sea¬ 
sons in so much as to leave the vineyard always 
free from weeds; the sticks are then put in, and the 
vines tied to them by withes of osier ; thro’ the 
whole summer they are tended, the suckers pluck¬ 
ed out, and the ends of the branches plucked off, 
so as to keep them at the height I have mentioned» 
The vines are planted in rows about three feet a- 
part, and about two in the rows. From the little 
height that they are suffered to gain, I see no great 
trouble in covering them as they do in Germany in 
the wdnter, with a little earth, in which case they 
might be cultivated in the state of New-York ; the 
severity of the winter being the only difficulty we 
have to encounter—my own experience at Cler¬ 
mont, having convinced me, that the grape looses 
none of its size or flavor, from being transported to 
Its. The vineyards in the wine countries occupy 
much less space than you would imagine, it being 
the universal practice, never to place them but on 
the declivity of a hill ; the flat ground is always ap¬ 
plied to corn or grass ; the. labor they require, and 
the riches they impart, always produce a village or 
town in the neighborhood of a large vineyard.— 
