On the Vine. 
343 
Ther(^ are some kinds of strong earth which do not possess those 
hurtful qualities that belong to the argillaceous soil above mentioned. 
Here the Vine grows and vegetates in freedom ; but this strength of 
vegetation still essentially hurts the good qualities of the grapes, which 
can with difficulty acquire maturity, and gives the wine neither spi¬ 
rit nor flavour. This kind of soil, however, is sometimes set apart 
for the Vine, because its abundance makes up for its quality, and 
because it is often more advantageous for the farmer to cultivate the 
Vine than to sow com ; besides, these weak' but abundant wines, 
furnish a beverage suited to labourers of every class, and are at¬ 
tended with advantage in regard to distillation, as the Vines require 
little culture. 
It is well known to all farmers that moist soil is not proper for the 
cultivation of the Vine. If the soil, continually moistened, is of a fat 
nature, the plant languishes in it, rots, and dies; on the other hand, 
if the soil be open, light and calcareous, the vegetation may be strong 
and vigorous, but the wine arising from it cannot fail to be aqueous, 
weak, and destitute of flavour. Calcareous soil, in general, is proper 
for the Vine; being arid, dried, and light, it aflbrds a proper support 
to the plant. The water with which it becomes occasionally impreg¬ 
nated, circulates, and freely penetrates through the whole stratum; 
the numerous ramifications of the roots imbibe it at every pore; and 
in all these points of view calcareous soil is very favourable to the 
vine. In general, wines produced in calcareous soil are spirituous, 
and the cultivation is so much the easier, as the soil is light and not 
strongly connected; besides it is to be observed that these dry soils 
appear exclusively destined for the Vine: the want of water, mould, 
and manure, oppose the idea of other cultivation. But there are some 
kinds of soils still more favourable to the Vine; those which are at the 
same time light and pebbly: the root easily forces itself through a soil, 
which by a mixture of light earth and pebbles, is rendered exceedingly 
permeable. The stratum of galeU^ which covers the surface of the 
earth, defends it from the raging ardour of the sun; and while the stem 
and the grapes receive the benign influence of that luminary, the 
root, properly moistened, furnishes the juice necessary for the labour 
of vegetation. 
Volcanic earth also produces delicious wines. I have had occasion 
to observe in different parts of the south of France, that the most 
vigorous Vines, and the most capital wines were produced among the 
remains of volcanoes. The wines of Tokay, and the best wines of 
Italy, are the production of volcanic soil. The last Bishop of Adge, 
dug up, and planted with Vines, the old volcano, of the mountain. 
