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Show Vi VI Vi an infinite Injury to them, andto the greateft pick’d off, and put into Sacks, and burnt at Part of Plants, which they are fenfible offor fome Diftance from the Vineyard, and the many Years. Athes buried. In Champaign they cultivate two Sorts of About the End of Yue, and alfo of the Vines, which they call the High Vines and the Month of May, according as the Vineyard is Low Vines. The High Vines are fuch as they advanced, it is neceflary to cut off the End leave to growin thofe Places that are lefs fine, of each Twig, that the Plant may grow no tothe Height of four or five Foot: The Low more in Height, and that it may convey all Vines are thofe which they do not fuffer to its Nourifhment to the Grapes: It is enough, growabove three Feet high; thefe they interr, if it have two Feet and an half, or threeat . or ravale, according to the Country Term, moft, above the Ground; all the reft is to be every Year, fo as to leave but a little of the cut off, as muft alfo the Tops or Ends ofthe Endto appear, whichis repeated every Year: The High. Vines produce plentifully, and give often feven or eight Pieces of Wine an Arpent: The Low Vines produce but little ; but then the Wine is much moredelicate : Theyoften do not give above twe Pieces of Wine an 4rpent, oftentimes lefs, feldom three, but muchfeldomerfour. In order that the Wine may be the finer, all the Vines which give the white Grapes muft be taken away, and thofe alfo that give the large black Grapes; but one need not pluck thefe up, but graft them. But fometimes thefe Grafts will not fucceed; which being- obferved, they muft be pluck’d up, and new ones that have a Root, fet in their Room, which they choofe out of the Nurferies, that are common in the Country. They ordi- narily purchafe thefe Plants for a Piftole a thoufand. A private Man, that has a great many Vines, may make himfelf. Nurferies. Thefe Plants that have a Root are put into the Earth, in the Middle of a great Hole, about a Foot deep, which they make with a Stake, or ftrait Mattock, or Pick-axe thefe produce fooner than the others, have no Root: A Plant that has a Root to give Wine, a little, the third Year, ; and which begins indif- young Shoots, which proceed fromthe Bottom or Sides of the Stocks. This ought to be done twice, thrice, or four times in a Summer, according as the Vines put forth, moreorlefs, in certain Years. In the Seafon, they put a Prop to every Vine, to fupport it; they ought to be chofen, as much as maybe, of Oak, and to procure them of the Quarter or Heart thereof, if you are willing to go to the Charge ofit. Thefewill laft above twenty Years, and when they are once made fharp, they will always keep fo; for when they begin to rot, they perifh equally throughout, and remain always pointed. The other laft fcarce four or five Years ; and the Mafters muft have an Eye June, and September, the Vignerons mutt not be fuffered to enter the Vineyards in a Mor ning; for the Dews of thefe Months are commonly very cold, if the Sun do not draw them up; which burns the Leaves of the Vines whichit touches, before they are drawn up. It is very effential not to enter the Vineyards at the Time when there is Hoar-Frott or Showers attended with Froft, for this will certainly kill the Vines, oa, oe ae be weeded now and pernicious Animal pe als to: PL Plants, they Tare muft be or twelve Pieces. It is very lucky, if there chances to be a mifty Day in dry Years, which nowand then happens: The Wine is not only thence more white and delicate, but the Quantity is by much the greater, being augmented by near one fourth Part: A private Perfon who has but twelve Pieces of Wine, in gatheriiig his Vintage in a Morning which has the Sun without Dew, will have fixteen or feventeen if the Morning, be mifty, and fourteen or fifteen if that which is found, or that which is good, which prejudices it as to Duration, They call thefe Props, Foot Props. When a Vinevard has been cultivated and managed for the Year, after the accuftomed Manner, and the Vintage-time approaches 5 Grapes are too ripe, the Wine will not be will be hard, moredifficult, and longer before it is fit to be drank, In the Provinces of Languedoc and Proveite, the Grapes have too large Stones ; they have too many white ones, theyfuffer them to be too ripe, which gives them over-much Li- quor; they let their Stocks grow to be too old, and do not renew themoften enough: They are planted, for the moft part, upon too good Bottoms, or too moift, and have not an Afpect of the Sun good enough. To make an excellent Wine of the firft Preffing, having firft well examined the Maturity of the Grapes, you ought to endeavournot to gather them but on Days that are very dewy; and in hot Years, after a little Rain, when you can be fo happy as to have it; as the Grapes are not ripe till towards the End of September, and fometimes the Beginning of Oétober, Dew is rarely wanting in Vintagetime. This Dew gives the Grapes a Flower or four Hours, to make one firft Preffine The Wine produc’d from the Grapes that not been warm’d the Moment they are cut, will {till remain much paler ; whereas when the Sun has warm’d the Subftance of the Grape, it will become more red by the Motion ofthe Parts; but the Quantity will be leffen’d either by reafon of Tran{fpiration, or be the Rind i Vd and harden’d by the Sun, ) more Difficulty. that the Wine * In wet Years, great Care fhould be taken not to put any Grape that is fpoil’d into the Bafkets; and at all times you muft bz very careful to cut away the rotten Grapes, er thofe that are bruis’d, or quite dry’d up; but you muft never {tone them. They begin the gathering of Grapes half an Hour after Sun-rifing ; if the Sunis not cl and it isa little hot, about nine or ten 0” Clo they leave of gathering, and make their it has no Mift, but yet has a good Dew: The Reafon of this is, that the Dew, and, above all, the Mift, renders the Grapes tender, fo that the Whole, in a manner, turns into Wine. e is ordinarily paler which they c | than that of the Mountains, but they do not give the Reafon forit. I believe the Vineyards that are near a River enjoy all the Night a ch the River exhales; whereas é of Mountains don’t refpire, during the Night, that Warmth, which proceeds from the Exhalations of the Earth, and fufficiently ftrong ; if they are too green, it Condition. i When there are Dews or Humidities in May, Wine is not colour’d. not break a great many that might ferve 3 for oftentimes in cutting off that which is rotted, they cut off two or three Inches of wards in the eighth and tenth Year, as other It will be to the Purpofe, every Year, to pull up Part of the old Plants, which take up Room, and produce little or nothing ; and by this Means a Vineyardwill be conftantly renew’d, as one may fay, andina perfect good With thirty Grape-gatherers they w over a Vineyard of thirty A the more Concern, by how much the more certain it is. when they have made Choiceofand prepared a new Cafk that will contain it; and when the Prefs has been wath’d, cleans’d, andgreas’d, you muft be very watchful to find when the Grapes are come to Maturity. Forifthe Vines. ort Farina on the Outfide, which they call Azur, and inwardly a Frefhnefs, which caufes that it does not heat very eafily, and that the over the Servants when they fharpen them yearly, that they do not cut them too much, and makethemtoo fhort, and that they do ferently. the fourth and fifth, and in abundance in the following Years, and fo for above fixty Years. Thefe new Plants ought to be dung’d the fecond Year, andin the fixth Year, and after- Vi ich is one of the firft P € after this Hour the Grape being wa the eint, and Wine will be of a red Colour or wi he « lon ad rs yg eat Num- ber of Gatherers, to be able to make up a Sa for a Prefling in two or three Hours: i be overcaft, they maygather the who becaufe the Grape will preferve its Frefhnefs upon the Stock. The Gatherers and the Preffers ought to take great Care that the e neither foul nor heated when they are prefs’d; andalfo, that the Grapes have their wer under the Prefs. When the Prefs is near the Vineyard, it is eafie to prevent the Wine from having a Colour, becaufe the Grapes may be carry’d gently and neatly in alittle time; but when they are two or three Leagues off, they being it is that which makes the Colour moreor lefs 5 oblig’d to fend the Grapes in Cafks, and in Carts, to prefs it as foon as may be, itis hardly to be avoidedbut that the Winewill be colour’d, except in very moift and cold Years. This is a certain Principle, that when the Grapes are cut, the fc they are prefs’d, the more pale anddelicate is the Wine ; for alfo when the Years are very hot, they cannot, by how much the more the Windftands upon either to thofe of tt iver or of the Mo j warrant the Colour ; and when the Years are cold, neither the Wines of the Mountains, nor thofe of the Rivers are colour’d: the Reafon is the fame, becaufe the Wines of the Riv are morefoft, forward, andfoonerfit for drin} ing, than the others that are harder, more heady andlaterfit: They call the Wines of the the Marc, the redder itis; fo that it is of great Importance to haften the Gathering of the Grapes, and Prefling of them. The Preffes of Champaign are very commodious ; the particular Perfons that have many Vineyards of their own, have themin or near the fame Vineyards: In fmall Places the Preffes are Bannaux, which are ofdifferent Sizes and Mailly, Fafhions. An exact Defcription ofthefe feveral Preffes will be inferted in the Article of Wines. The fmall ones are about feven Feet and a Rilly, and fome others are of the Mountains ; thefe latter Wines keep as well as the firft, and, quarter, the middle ones about ten or twelve, the large ones fifteen or eighteen; the leaft, in good Years, they keepequally well in Bottles for five or fix Years. They gather not all the Grapes without Diftinétion, neither, at all Hours in the Day, which they call Etiquets, coft feven or eight hundred Livres; the fecond, which they call River, Auvillé, Ay, Epernay, Cumieres, Pierry, as Fluery, Dam ry, Vanteiil, and others; but Verzenay, Sillery, St. Thierry, but they chufe the ripeft and blueft; thofe are the beft, and make the moft exquifite Wine, whofe Berries grow not too clofe together, but are a little feparated, whereby they ripen perfeétly well: For thofe that are clofe join’d together, never ripen throughly : They cut them with a {mall crooked Knife, with as much Neatnefs, and as little of the Tail as they can, and they lay them very gently on the Bafkets, fo as not to bruife one Grape a Cage, or a Teiffons, about two thoufand Franks; the large ones a thoufand Crowns, and fometimes more, according as the Wood is cheaper or dearer in certain Places : In Languedoc and Provence, where Woodis {carce, thefe Sort of Preffes coft a very great Price, and but few Perfons are in Circumftances to be at the Charge of them. When the Grapes have been put under the Prefs or on the Marc, they put three great Rods or Poles of ten or twelve Inches round upon them one at either End in Length, andthe third in the Middle on the fame Side: 8 T Thefe |