152 THE FLORIST. 
and they are, therefore, more acid than those of France or Spain, but 
are not so intoxicating. The presence of alcohol in wine is essential, 
because wine will not keep without a proportion either of alcohol or of 
another substance, termed tamnie acid. Tannic acid is created, during 
fermentation, from the skin, stones, and green stalk; it is for this 
reason that where alcohol is wanting, Grapes are pulled while the stalk 
4s green, for the purpose of extracting, by fermentation, the tannic acid. 
The general rule for gathering the vintage is when the stalk is turning 
brown. If the coldness of our climate should cause an undue amount 
of tartaric acid, the addition of sugar would correct the acid and create 
alcohol. ‘The object of the grower here would be to mature the vinous 
property of the Grape. Before the Grape becomes ripe it contains a 
large proportion of tartaric acid, which decreases as it ripens, and the 
saccharine increases in quantity. 
The fruit of the Vine depends on climate, atmospheric influence, and 
light, as well as soil. Take the Grapes of any one Vine—leave one 
bunch open to the influence of a very hot sun, by removing the leaves ; 
permit another bunch to be protected by the leaves ; cover another with 
a bell of clear glass ; one other with dark glass or oiled paper, and you 
will find a graduated improvement; the Grape by the latter mode 
being a finer scented fruit than by the previous modes. It thus appears 
that a hot sun is not only injurious to the vinous property of the Grape, 
but also to its aroma, it always ripening better under the leaf; and as 
the black Grape ripens earlier, its culture in this country is recom- 
mended. ‘The soil in some vineyards requires to be constantly renewed. 
We may easily conceive how soon the Vine, planted in some of the 
artificial beds made in crags and fissures of the Rhine mountains, and 
similar localities, absorbs all the nourishment from the poor soil which 
feeds it, which obliges the grower to give a fresh supply when required. 
Many vineyards are so rich that they do not require the soil to be 
renewed ; and some in France are in the same condition they were in 
centuries ago, as may be seen in the neighbourhood of Toulouse and 
Bordeaux. I have seen luxuriant Vines of a very advanced age in 
some of the rich soil margining the lake of Como; while high on the 
mountain they were of a stunted growth. In reference to the age of the 
Vine, we have the authority of Pliny and Strabo that Vines in their 
time attained upwards of 500 years of age, and were sawn into planks 
for domestic purposes. In the city of Populonium there was a statue of 
Jupiter formed of the trunk of a single Vine, which for ages remained 
proof against all decay. The celebrated Vine of Hampton Court bears 
evidence of the age to which the Vine retains its productive powers, 
furnishing upwards of two thousand bunches annually. ' 
A change is gradually taking place in the culture and management 
of the Vine, many growers turning their attention to produce, and not 
quality ; the modern introduction of manuring, by giving a much larger 
return, being found to pay the grower better than the old system. For 
choice and rare wines, this remark, however, does not apply. The rule 
for the culture of the Vine for fruit produce is the reverse of that for 
wine growth. In the case of fruit only, a large supply of manure is 
necessary to fatten the grape. Several varieties of the black Grape and 
