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MAY. 151 
In the American species of the Vine, it partakes of the same character 
as the Hop plant, being also polygamous. A similar remarkable 
character has been observed in the Strawberry plant also in America. 
In the physiology of botany there is no part of the science more 
interesting than the modes by which plants perfect their flowers, 
adapting themselves to their peculiar situations ; evidencing throughout 
the design and hand of the Creator. A limestone, gravelly substratum, « 
clay, combined with sand, lime, and crushed bones or phosphates, form 
the best soil for a vineyard, the rootlets of the Vine delighting in light, 
friable, and porous soils. It must be well trenched and drained. In 
reference to the quality of soils, we have, on the authority of French 
chemists, that Burgundy wine owes its character to a clayey soil, 
combined with lime; Medoc to a sandy soil; Champagne from soil 
where lime predominates ; and Hermitage from a granite soil. 
Strong or stimulating manure is most dangerous to the vinous 
property of the Grape. The general rule in wine-producing countries 
is to manure only with its own cuttings, or the refuse of the Grape 
when pressed, which contain tartar, essential to the vinous property of 
the Grape. Excessive richness of the soil, though it gives a larger 
crop, and the best fruit for the table, detracts from the character of the 
wine. ‘There have been several remarkable instances of this fact ; 
amongst others, the celebrated vineyard of Johannisberg, which some 
fifty years since having been richly manured, it for several years after- 
wards produced a Grape which gave wine of an inferior character, and 
much deteriorated in quality. It took twenty years before the soil 
became sufficiently poor to restore the vinous quality of the Grape. 
Soils which produce choice and rare wines are never manured with any 
description of foetid manure, generally applied for the purpose of fer- 
tilising land ; but wool, horn, bones, and the cuttings and refuse of the 
Vine itself, being only used. The scientific botanist tells us that the 
Vine only takes up from the earth carbonic acid, ammonia, &c.: practice 
and experience, both ancient and modern, affirm the contrary. 
The chemical properties which the soil should possess for the culture 
of the Vine is an important consideration. The principal constituents 
of the Grape are the tartaric acid, derived from potash im the soil ; 
saccharine, obtained from phosphates, and converted by fermentation 
into alcohol. It is for this reason that bones deprived by heat of fat, 
consisting principally of phosphate of lime, exert such a beneficial 
influence on the growth of the plant, in the development and formation 
of the seed and fruit; and, therefore, in all Vine borders, and in potted 
Vines, bone dust is largely used. | 
Phosphates fatten the Grape ; potash gives tartar, which produces the 
vinous property, so essential to the production of good wine; and for 
this reason it is that the leaves and cuttings of the Vine, which contain 
tartar, are the best manure for the Grapes intended for wine. In warm 
countries the quantity of tartaric acid is insignificant, and in cold ones 
the saccharine is proportionably small; thus, wine made from Grapes 
in Spain contains more alcohol, and is stronger than that of France, 
and the wines of France stronger than those of the Rhine. The Rhine 
wines contain but little alcohol; but tartaric acid is largely present, 
