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THE

RETARD:

BEING A

TREATISE

/f S H E WING r&Z?j£

I. The Nature and Method of Planting, Manuring,
Cultivating, and Drefiing of VINES in
Foreign-Parts.

II. Proper Directions for Drawing, Pre/ling,
Making, Keeping, Fining, and Curing all Defects
in the Wine.

III. An Eafy and Familiar Method, of Planting
and Raifmg Vines in England, to the greater!:
Perfection ; illuftrated with ieveraj ufefujj
Examples.

IV. New Experiments in Grafting, Budding, or
• Inoculating , whereby all Sorts of Fruit may-
be much more improv'd than at prefent.
Particularly the Peach, Apricot, Nectarine,
Plumb, Gc.

V. The beft Manner of raifmg feveral Sorts of
compound Fruit, which have not yet been

attempted in England.

.»

Being the Observations made
By a G e n t l e m a n in his Travels.

L O N D O N:

Printed for W. Mears, at the Lamb^ without
■Temple-Bar. MDCCXXVII.

t

w

1*

Digitized by the Internet Archive

in 2009 with funding from

NCSU Libraries

http://www.archive.org/details/vineyardtreatiseOOsj_

TO THE

Right Honourable

His Grace the

Duke of C HAND 01$.

■■

My Lord,

SEfJBHE known^ Candour
and Generofity of your
1 Lordfhip, is To Great
and Extenfive, that iliould I
endeavour to defer ibe, I
fliould only Eclipfe the fame,
by a weak Recital of Part of
A 2

DEDICATION.

thofe fhining Qualities which
arefo Inherent and Confpi-
cuous in your Lordfliip. The
extraordinary Encouragment
you have beenpleas'd to fihew
to thofe who have any ways
contributed to the promoting
of any ufeful Art or Science,
emboldens me to lay the fol-
lowing Leaves at your Lord-
fhip's Feet The SubjeQ:
whereof I have endeavour d.
to handle in fuch a Manner,
as may induce the Readers to
try the Prafticablenefs there-
of; when, I doubt not, it will
be found, upon Experience,
to anfwer Expectation, and
convince the Publick, that I >
Ufeful and Advantageous a
Part of Agriculture has been

DEDICATION.

fo long neglefted, to the Re-
proach of the Natives of our
Ifland, and the Impoverish-
ment of the Nation in Gene-
ral, who have Annually re-
mitted vaft Sums of Specie to
purchafe this exhillerating Li-
quor from Foreigners, which
we might as well raife at home
with a little Induftry, and by
a right Application. It feems
as if Attempts of this Nature
had been negleSed, not alto-
gether out of a parfimonious
Temper, but for want of a
true Knowledge, and fome
due Encouragment. The
Farmers contents themfelves
with their yearly Crop of
Grain ; and are indeed necef-
fitated fo to do, by Reafon
A 5 many

DEDICATION.

many times their Circum-
ftances will nor permit them
to continue feveral Years in
Expectation of a Return ;
which they muft do at their
firft planting a Vine-yard:
tho' afterwards the annual In-
come would make them a ve-
ry ample Satisfaction, would
their Circumftances permit
them to wait the Event. A-
mongft the Antients, he who
firft found out the Method of
making Wine, was deified for
the lame; and had publick
Games and Feflivals infti til-
ted, Annually, in Honour of
him, and his Invention. And
tho' Chriftianity will inftruQ:
us better, than to pay an A-
doration to our Fellow-Crea-
tures

DEDICATION.

tures upon any Account what-
soever ; yet there is certainly
fome Acknowledgments due
to the moft Deferring for
their Introduction of any Art,
Science or Invention, which
fhall become a National Ad-
vantage. Would fome of our
Quality (whofe Circumftan-
ces will better permit them)
try the Experiment for a fev/
Years, till a Vine-yard could
be brought to Perfection. The
Succefs of fo generous an Ex-
ample would caufe an Emu-
lation amongft others ; and
their introducing fo benificial
a Piece of Agriculture, woulci
render them truely Patriots of
their Country, and add a Lu-
ftre to their "Characters, by
A 4 fhewing

DEDICATION.

fhewing their Endeavours
tend to the Promotion of the
Intereft and Welfare of their
Fellow-Subjefts, and to re-
move the Obligations of our
being beholden to ourNeigh-
bours. Vines themfelves have
fometimes been Strangers as
well in Italy as in Britain ;
and if we will believe Pliny
and Servins, Cherries were
more rare in Virgils time, in
thofe Parts, than Vines now
are with us ; for Luciillus, not
Jong before Virgil, was the
firft who introduc d them in-
to Italy, from the City of Gk-
rafus in Pontus ; from whence
the Tree bears the Name of
that Town ; tho' Experience
now demonflrates the fame

thrives

DEDICATION.

thrives as naturally here, as
in Italy, or Pont us itfelf

The great Improvements
that have been lately made,
and new Means difcover'd in
railing divers Sorts of exotick
and foreign Plants in this
Country, which till now have
been Strangers here, are In-
stances how much the Art of
Agriculture is of late irti-

prov d ; and the ftrong
Reafons to induce to farther
Experiments, efpecially M
thofe, which by the Nature
and Neighbourhood of the
Soil and Climate, where they
thrive fo well, feem more a-
dapted to this Country than
feveral others which have

been

DEDICATION.

been introduce! from more
diftant Parts.

I Fear I have too much
trefpafsd upon your Grace s
Patience, by prefuming to
offer this rude Eflay ; but as
the only Motive which in-
dued me thereunto, was an
earneft Defire to be fervice-
able to my Country. I the
more readily hope for your
Grace's Pardon, and an Ac-
ceptance of my Endeavours;
which emboldens me to fub-
fcribe myfelf,

Tour G R ACEs

moft Obedient,

and mofl hunibh Servant,

S. J-

TO THE

READER.

Courteous Reader,

X has long been a prevailing Opinion,
that the raifing of Vines, to any tolerable
Perfection in England, was altogether
Impracticable -, and that all Attempts
of that Nature would prove Fruitlefs,
tho their Opinions were founded upon no better Rea-
fon than Want of Experience ^ it being a common Ar-
gument with many People, that filch and fuch things
are altogether Impoffible ; becaufc, had they been Pra-
cticable, they would have before been attempted. But
the Abfurdity of fuch Reafoning, is too trifling to
need any Confutation, unlefs the ObjecJors can floew
from feveral repeated Experiments, that all Attempts
of that pendancy, have provd Ineffectual. But with
regard to the Subject of the enfuing Difcourfe, 'tis
plainly Demcnflrable, that Vine-yards are eafily Re-
saleable to the 'Temper and Soil of our Climate, ^the
Objection of the Want of Sun is eafily confuted, when
the temper at enefs of our Soil is confide/ d in Oppofiti-
cnto the Intemperature ■ of France, Sc. tfhat the
Grapes mitfl not be too ripe, when gathered for Wine 9
Sfbat the chief Excellency of the Wines confifts in the
Prefjing, Drawing, and Managing thereof tfhat
the Wines of fever al of the more Northerly Parts of
France are much finer, and preferable to thofe of
the more Southern Provinces, which is owing to the
different Culture of the Vine-yards, ftbat the Wines

°f

To the R E A D E R.

of tie MofeJ (which lye fo Northerly, that the Giapes
ofthofe Parts never come to fuch Maturity, as they
will here, in the Southern Parts of our I/land J are yet
by the Induflry of the Inhabitants, render d Vine Po-
table, P leaf ant, and Preferable to thofe of divers other
more Southern Parts ; and with this Advantage, that
they will keep three, four, or five timet as long as the
other, and he the better for keeping • whereas the others,
with Difficulty, will keep hardly five or fix Tears,
and fome not fo long.

tfHERE have been fever al Inftances of divers
Perfons, who, out of Curiofity, have drawn Wine
from Grapes of their own growth, here in England,
which they have found to excel many foreign Wines,
in their pleafant, brisk, and palatable Flavour. It
may be objected, thefe Grapes have been the Product
of thofe Vines planted in our Gardens, and naiVd up
to the Walls, by which Means they obtained a greater
Maturity ofRipenefs.

B UT 'in Anfwer to this, let it be confiderd, that
tho" fuch Vines, 7iaiVd againft the Walls ofHoufes,
&c. may, by the Force and Reflection of the Sun Beams
obtain a greater Degree of Heat ; yet on the other
Hand, it Jhould be remember d, that there is very
feldom any Care taken in the Culture of 'them - for
want whereof, they receive more Prejudice, than Ad-
vantage from the Reflexion of Heat from the Wall.

BESIDES, thofe planted againft Walls are fuf>
ferd to run prodigioufly, that they may appear the
more beautiful to the Eye of the beholder. I had my-
felfone of thefe Vines fo planted, of the large Black
Grape, which fpread a Wall upwards of fixty Foot
long, and twenty four Foot high, thereby filling afpace
of one hundred and fiixty Square Tards, or fourteen
Hundred and forty Square Feet, which fingle Vine on-
ly has produced four Bnfhels of Grapes in one Seafon,
and in full Perfection. And I doubt not, had the

fame

To the READ E R.

fame been annually cultivated and manured in the
Manner herein after directed, it 'would have produced
much more.

11* is then reafonable to believe, that theje Vines
planted in this Manner, and fufferd to Jhoot fo muchy
•were the fame yearly cultivated, as herein directed,
and kept cut down to a more proper height, would not
fail of producing a reafonable Quantity of Grapes fit
for the Prefs, altho planted out m a Vine-yard, with-
out the Advantage of Reflection from Brick Walls, &c.

BlfTto obviate any Objection that may be farted
by fuch, who will not allow the Probability of a rea-
fonable Argument, nor admit of any thing lefs than
plain Demonftration to fufpeud their Infidelity. I flail
mention another 'Faff, of which J was an Eye-Witnefs.
In the Tear, la ft before this, when the Coldnefs of the
Sea/on prevented the Ripening of the Summer Fruity
and hardly any Sort whatever attained a due Perfecti-
on, a Gardiner, within the Limits of the Weekly Bills
of Mortality, had a Parcel of young Vines, on which
was a confiderable Quantity of Grapes (thsfe Vines
were not planted agamft the Walls, but ran along up-
on the Ground) and finding the Backwardnefs of the
Seafon, judging it impoffible the Grapes could attain
any tolerable Degree ofRipencfs, fufferdthe Vines to
fpend themfelves in floooiing, and the Fruit to be co-
ver d with heaves, that they could fcarcely receive
any Benefit at all from the Influence of the little Sun
or Warmth there was in the whole Sea fen) upon In-
fpecJion, he found, as he expected, the Fruit to be
Greenifh, T'art, and not fit for the locth at any Rate >
he refolv'd therefore not to gather the fame ; but prof-
fer d them to any Body that would beftow the trouble
of picking them.

ACCORD ING L T his Donation was accepted ;
the Grapes were all gather d, even to the very green-
eft and hardeft of all ^ in order tQ try an Experiment.

tfkey

To the R E A D E R.

tfbey were prefs'd, and the Liquor put up in Casks,
a little of it being firfi warm'd to promote a Fermenta-
tion with fame Brown Sugar ; after which) the fame
was fufferd to ft and fome few Months in a warmPlace
to accelerate the Ripening thereof when being drawn
off into Bottles , about two Months afterwards ; on
tafting the fame it appear d to be a good, bright ; fine,
andftrong bodyd Wine, perfectly made, and well fla-
vour d, and was by federal good "Judges of Wine
(who knew not how the fame was made) efteerad to
be an excellent new Muskadine Wine.

ANOTHER Inftance of the like Nature, hap-
pen d to a Farmer s Wife in Kent, about twelve Tears
Jince9 who gathering a large Quantity of unripe
drapes ; findingthem not fit for the Market, got them
prefs'd, intending to make Vinegar thereof; and put-
ting the Liquor up, into a Cask, fet it in her Cellar ^
which being pretty warm, fo accelerated the Ripen-
ing of the fame, that about feven Months after taping
it, in Expectation of finding a tolerable Vinegar there-
in, fhe was agreeably furpriz'd to find herfelf de-
ccivd with a Glafs of brisk and fparkling Wine,
Plea f ant to the Eye, and Grateful to the Palate.

SfHESE t-wo Inftance s may be fufficient to evince^
that the Want of Wine in England is not owing to the
Unkindnefs of our Soil, or the Want of a benign Cli-
mate, but to the Inexperience of our Natives, or a
Want of Curiofity in fitch as are capable of convincing
themfelves by an eafy Experiment of the Prafticable-
iicfs thereof

1 'HE growing of Silk in England has been long
look3 d upon as an impracticable and ridiculous Project;
nor was the fame efteemd any better in France. And
the Authors of a Propofition for that Purpofe were
treated with all the ill Nature immaginable, as filly,
idle, chymerical Fellows. And the exploded Argu-
ment was urgd cgainft them, that if it had been pof-

fible%

To the READER.

jtbte9 it would have been long before put in Practice ;
and they would have had no Occafion to fetch their
Silks from Perfia, &c. But how any intended De-
fign Jloould fucceed before an Experiment has been at-
tempted^ is what would be very difficult to determine.
Who ever would introduce an Attempt of this Nature 9
would at firft be ridiculed as <2 Vifionarie, or Per-
fon of weak Intellects and Under ft andings , who form' 'd
to themfelves wild and impracticable Notions of fuch
things as were not poffible in Nature to be effected,
^the great Monfieur Colbert fet him f elf ' eameftly a-
bout the Experiment^ refolding by plain Demonftrati-
on to convince his Countrymen oftheirJnfidelity. Itfuc-
ceeded even beyond Expectation ; and they who before
had been the moft ready to decry the Propoftion, were
willing to attone for their falfe and pre fumptious Affer-
tions ; and acknowledged their Error) by immediately
encouraging fo ufeful and profitable a Manufactory.
Had a Colbert been Minifter of State to King James
the Firft in England, 'tis as reasonable to believe) we
had at leafi been as early) and as great Proficients
therein) as our Neighbours. Whereas to this Day
there are not wanting thofe who will tell us, that our
Climate is too cold to nouriflo the Worms to fuch a De-
gree as is neceffary for their producing Silk to any
Perfection.

BUtfifthis be an Objection) What will they fay
when they fee our Neighbours the Hollanders carry on
this profitable Manufactory in a colder Climate than
ours P As thofe) who will give themfelves the trouble
(ffieping to Utrecht, may be fatisfied they do in a
fuccefsful Manner) as well as the planting tobacco ±
which from being prohibited by Act of Parliament in \
England, may) in proccfs of fame 9 likewife be thought
impoffble to be raised here to any Perfection.

HO W profitable the planting of Vine-yards would
~be in England., I need not mention) that is allow' don

all

To the READER.

all Hands, were the fame but Practicable ; and fitch
ivho fioall carefully peril fe the following Sheets, may
be convincd that the fame is fo. ?fhe Method practi-
fed, both in Champaign ana Burgundy, as well as
other Parts of France, is fo plainly laid down therein,
as will render it plain and eafy to the meaneft Capa-
city, and thofenot recited barely from the Relation of
other Perfons, but taken from the daily Practice and
Obfervaticn of the moft Skillful and Induftrious of the
Inhabitants. Neither have I barely contented myfelf
with a Relation of the Culture, Managment, &c. of
their Vine-yards, &c. but likewife examined their fe-
deral Reafons for the fame, with the Obfervations
that they have from time to timemade thereon, and en-
deavour d to account for them in fuch a Manner, as
may be Satisfactory to ^Reader, and Jhallbefuf-
ficicnt to Illuftrate the whole Defgn, fo as to induce
the Curious to try the Experiment. And by perfuing
the Directions herein laid down, convince the mofi Dif-
fident, that the Want of Wines of the Growth of our
own Country has not been owing to the Coldnefs of our
Climate, fo much as to the Want of due Encourage-
ment, Induftry, and a proper Method of Planting, Ma-
nuring, and Cultivating the fame.

I'HE extraordinary Improvements lately made in
Husbandry and Gardening have been fo great, that it
fcems to have roused the Genius of the Nation, and
given a peculiar turn to the Studients in Agriculture^
&c. STbe Encouragement feveral late Authors upon,
thofe Subjects have received, fbews a more general
Difpofition to favour this Study, than has been
known for many Tears pafi, and has lately introduced
K\Jeveral foreign Plants and Vegetables into our Or-
chards and Gardens, which have hitherto been un-
wn to our Climate, but in a few Tears may become
: realized to our Soil; amongft which, the Vines are
not o\ly the n.oji likely, but would prove one of the mofi
Profitable, THE

:UiAaaaaf

^i*

gfyaraw* yqrrcas:

THE

VINE-YARD, ^.

i§EFORE we enter upon the follow-
ing Difcourie, it may not be improper
JB to obviate fbmc Objections that may
j)Mm arife, and is commonly made againli:
^^2^^^ the Planting of Vine-yards in England*
Which is.

That the Climate is too cold, to produce Vines
to any Perfection ; that the Soil is poor, to that
of Foreign Countries j And, that if it* had been
practicable, the Planting of Vine-yards would havfi
before been attempted.

T o the firft of thefe Objections, we mall An-
fwer, Ihat if the Climate is not {o Southerly as
fome Parts of France, Spain, and Italy, &c. \b
yet more Southerly, than other Parts of the C
tinent, where they, notwithstanding, make very
good Wines, and in large Quantities. That the
Temperature of our Enghjb Climate more than ba!~
iances the Objection, in favour of the moft Southern
Parts of France , where tho' they have thv Ad -

B *arteae<i

Vantage of a warmer Sun, they are fubjectto a great-
er Intemperance of the Weather : The violent and
impetuous Storms of Hail, Rain, &C. even in the
midft of Summer, attended by ludden Damps and
Chilneffes never hapening in thele Parts, frequent-
ly blafts, and deftroys the Vine-yards, and the fair-
eft Proipecl of the Husband-man is not feldom
ruin'd in one Hours time : There not being one
Seafbn, but the Vines mail in fbme Parts or other
be totally deftroy'd, or at leaft, very much damag'd
by the Changeablenels of the Weather.

This Intemperance of the Seafbns muft be
allow 'd by every Body, who have travelled over
France, &c. and the Confequence thereof (even in
fuch Vine-yards as have been leaft fubjecled to the
Injury) perceiveable in this, that notwithftanding
their lying in a more Southerly Climate, the Grapes
ripen not 'till the latter End of Angiifl, or the Be-
ginning of September; and if the Seaibn proves any
thing backwards, 'tis frequent for the Fruit to hang
upon the Vines 'till October, or the Beginning of
No'veaiber, without being ripe.

Nor is it to be believ'd, that the Fruit, when
gathered, is riper or mellower than it is with us in
England ^ on the contrary, the Grapes when ga-
ther'd for the Prels, in thele Parts, muft not be lb-
ripe as when gathered for the Tooth. And thole
frequently brought to the Markets in London are
over ripe, therefore not fo fit for making Wine, as
they would, if they had been gather'd a Week, ten
Days, or a Fortnight before, for the Reafbns,,
which, in their proper Place (hall be given.

'Tis probable, this Oblervation will be de-
cry'd by thofc Perfons who will not give themlelves

th*

I

[33

the Liberty of confidering, and refblve to act up-
on an implicit Faith, diverting themielves of Rea-
ibn, in Favour of any prejudicial Notions they are
poflefs'd off; who having once obtain'd ibme fa-
vourite Abfurdities, are fb bigotted thereunto, that
the plainer!: Demonftration and Reafbn will not be
fufficient to difpofefs them of this Demon of Ob-
ftinancy, and nothing lefs than a Miracle can be
expected to root out their Ignorance.

But in order to the Conviction of fuch Perfbns,
by Experiments daily in Practice, let them only
enquire of the Cyder Makers, whether Apples full flfifl
ripe, and mellow, are moft proper for the making ty^Ltiffr*
of that Liquor, or thoie not quite fb ripe. cvftrjC'/

The Anfwer they will receive to this Que-
ftion, might be fiifficient to evince, that Grapes (ifttfjfy W
may be as well too ripe to make Wine off, as noc & t&o&zij
ripe enough. fa*M

The Second Part of the Objection, that the
Soil is too Poor, is more abfurd than the other; for
'tis not the Soil, but the Culture of the Ground,
which proves fuch a Friendly Afliftant to the Fruit.
The Soil of France is much poorer naturally, than
that of England, and were not their Vine-yards;
husbanded, tilfd, and manur'd every Year, with
as much Art, Ca*:e, and Induftry, as our Corn
Lands in England, they would not be able to
make a Piece cf good Wine in a Seafbn.

Let it be ask'd of any Perfbn who have Vines "E^
growing in England, how often the Soil was dug, :-^Ur-y^l
trenend, cultivated, and manur'd fince they were
firft planted, you mall be anfwered, not at all,
that 'tis not ufual to give themielves any farther
B 3 Trouble

[4]

Trouble about them, then only to Prune and
Nail them.

But Reafbn will readily teach us, That where
the Soil is yearly help'd, by frefh Manuring and
Tillage, the exhaufted Juices of the Earth mint be
invigorated and reftor'd, and the Ground enabled
to iiipply a due Nourishment to the Roots of the
Vines: This, every Gardiner, and nurfery Man
can fatisfy, that barely digging about, and ex-
poling the Roots of the Trees to the frefh Air,
ftrengthens and enlivens the lame, and keeps them
found and vigorous , encreales the Circulation of
the Juices ; and frees them from thole Diltempers
they would otherways be fubject unto.

That the Culture and Management of the
Vine-yards is more lerviceable to the Vines than
the Climate only, is eafily demountable from com-
mon Experience; and from the Practice of the
Antients, as well as Moderns, in all Parts of the
World.

The Sacred Writings are full of Expreflions,
alluding to the Practice of thole Times, condemn-
ing the Sloathful whole Vine-yards lay uncul-
tivated, and whole Vines were choak'd with
Weeds.

The Practice of all Countries, and ail Ages,
fhew the Culture and Tillage to be the molt eflen-
tial Fart in a good Vine-yard.

" *♦ '^^JSSOP's Old Man gave a good LefTon to his
Sons, when he left them, as a Legacy, the Money
he had buried in his Vine-yard, which their gree-
dy Defire made them interpret to be lome Heaps

of

[5 ]

of Gold amafs'd up, and concealed in the Earth,
this made them lnduftrious to dig through the
whole Vine-yard, and turn up the fame in all
Places. They were chagreen'd when they could
not find one Fenny, tho' the enfueing Crop
made them an ample Amends for their Labour-
and they then perceiv'd their Father's Advice tc\
be very beneficial, and the Legacy he had left
them, to be an inexhauftable Fund of Riches,
which they might reap Annually, if they would
only give themfelves the trouble of fearching
for it.

The Preference due to the Wines of {bme
Provinces before others, is not owing to the
Soil, but the Culture, of which, Cuftom has
introduced divers Ways, the Manner of which, in
Champaign, and Burgundy, (thole Wines having
obtain'd a Preference to moft others) is, what is
here chiefly intended to be treated of; tho' we
fhall occasionally mention that of other Frovinces,
in order to Ihew the Difference of Planting, Cul-
tivating, and Manuring a Vine-yard, and the Va-*
riety of the Fruit, occafioned by fuch different
Methods,

A s to the latter part of the Objection, That
if the Planting of Vines, and the making of
Wine in England had been practicable, the
lame would long fince have been put in Execu-
tion : The fame is fo weak and abiurd, that were
it not too general, it would be rediculous to
confute it.

However, to Anfwer fuch as fhall lav a

mighty Strefs upon the Diicontinuaiice., or Non-

B 3 uliuje

CO

uftre of this Practice, it may not be amifs to
lay lomething.

I call it a JDifcontinuance only, for that Vine-
yards have been formerly Planted, with good
Succefs, in England, is beyond Objection ; there
being divers Places, where the lame formerly
were, which yet, in Remembrance thereof, re-
tain the Name of Vine-yard to this Day.

Such as are curious to be fatisfied there-
in, need only have recourle to Dooms Day Book,
in the Tower-, the grand Record of the Lands
in this Kingdom j where they/ may meet with
numberlefs Inftances, as well as auring the Reigni.
of feveral fucceeding Princes to William the Firfl,
Sir-named the Conqueror.

How they came to be deftroy'd, is eafy to
be accounted for, if 'tis confider'd, that Corn
is a more neceflary Article for the Support of
Life, than the Grape. And fince, in former
Times, we were oblig'd to Import vaft Quanti-
ties of Corn from France, Flanders, and other
Parts, the Prices naturally were enhane'd ; To pre-
vent the evil Confluences of a Scarcity, an
Enquiry was begun, whether our EnglijJj Soil
was not as fit to produce Wheat, Barley, and
Oats, as it was found productive of Vines ; the
Experiment anfwer'd beyond Expectation ; and
the Firft who fell into the Method of fbwing
Corn inftead of Planting Vine-yards, reap'd fuch
extravagant Profit thereby, as occafion'd the ge-
nerality of People to come into the Method of
Cultivating Corn Land ; whilft our Neighbours
on the other Side, who abounded in all Sorts
of Grain, which, by the vaft Quantities they

[7]

railed, reduc'd the Profits to very inconfidera-
ble, were as fond of Planting Vine-yards, in Hopes
of a greater Benefit by the lame.

P L INT, in his Hiftory, commends the Wines
of England, for Goodnefs, and an agreeable
Tafte, and Pvelliih, peculiar to the Growth of
this Country, as not being fb apt to turn Eager,
and Sower, as others were: And likewile, com-
mends the Ale and Beer, of France and Spain,
in his Time.

A n Argument our Neighbours were as intent
in their Tillage of Corn Land, in thole Times,
as they are now in the Product of their Vine-
yards. Adding to that, That we were then ob-
lig'd to be beholding to our Neighbours, par-
ticularly France, for vail Quantities of all Sorts
of Grain yearly : Whereas, We now fupply thole
very Countries, as well as Holland, with feveral
Millions of Bufhels of Corn, Grain, &c. Annu-
ally.

Thus, Intereft originally, was the Motive
to difcontinue the Cultivating of Vines in Eng-
land, and turning the Vine-yards into arrable
Lands; a Practice, not much unlike it, we lee
at this very Time, in Kent, where T houfands of
Acres of Arrable, is turn'd into Cherry Gardens,
and Hop Grounds ; and fnould the Profits there-
of introduce a general Practice through out the Na-
tion, it might in a Centuiy or two of Years,
be thought impracticable, to raile Wheat, Bar-
ley, Rye, Oats, or other Pulfe, or Grain, in thefe
Northern Parts,

23 a 5T i $

[8]

ST i s not above a Century or two of Years
fmce the Planting the Peach, the Nectrine, the
Apricot, the Cherry, and the Hop, were treated
in as rediculous a Manner, as the Vine-yards
at prefent are, in this * Country ; and all At-
tempts of that Nature decry 'd as impracticable.
But the Succels has juftified the Proceedings, to
the Advantage of thole, who have early enough
fall'n into the Practice thereof, as well as the no
little Ornament of our Gardens, and Orchards.

The French Author of a little Book, intituled,
*tbe Political I'reafiire, Speaking of the Fruitful-
nefs of his own Country, and comparing it
with other Provinces, has Vanity enough to re-
prelent it as the Eden of Europe; but how
juftly, the Reader may judge, when fpeaking of
this Ifland, he lays,

tfHE Kingdom of England, *tis true, abounds
with Black Cattle, &c. and being very thinly Peopled^
they find no Want of Bread Com, which they
muft do, were their Inhabitants as numerous, as
in France ; but as to the Superfluities with which
we ("meaning France) abound, they are quite de-
fiitute j infoniuch, that the Orange, Lemon, Peachy
Apricot, &c. can find no Place among ft them ?
nay, the poor HOP, cannot with all their Art,
and Skill, pro/per in thai Country, (meaning
[England).

How true this Affertion is, let our Readers
determine, who have been amongft our Hop
Grounds in Kent ; where they will find our Eng-
liftj Hops are iuperior to thole of any other
Country -3 not thole of France, and Flanders •,

from

[9]

from whence they were firfb brought Into this
Country, can be put in Competition with them ;
fb far have our Planters improv'd upon thole
Countries from whence they came, by their
Care, and improv'd Skill in Planting, Growing,
Picking, and Curing of them.

W h y an equal Succeis may not be expected
in Planting of Vine-yards here in England,
would puzzle the Objectors to mew; And a
little Time, and Experience, convince them that
all their Cavils againft the Pofiibility thereof, are
vain and groundlefs.

Having thus anfwer'd this Objection, I
fhali now proceed to demonftrate the Nature,
and Manner of Planting Vine-yards, Drelfing,
Cultivating, and Managing of the Vines. Ma-
king, preparing, and keeping the Wines, accor-
ding to the moft exact Manner of the Vig"
nerons9 in Burgundy, Cbampam9 and other Parts
of France, &c.

The Soil of France is various, according to
it's feveral Provinces. The moft Northerly, as
Hainaidt, Artois, and Luxemburgh, are of a hea-
vy, cold Nature, and not lb kindly a Soil as
the EngHJJj i in thefe Provinces there grows
no Vines, for Vine-yards ; only Corn, the Soil
being more adapted thereunto, and with lefs
Care and Trouble; in Picardy the Soil is more
Sandy, but generally Barren, except towards the
Borders of Normandy, where is good Arrabie
Pafture Land, like as is in Normandy, and
many Parts in England*: f ho' in Normandy there
are very few Vine-yards, at this Time, notwith-
standing, Deip was once famous for the beft

Wines

C 10]

Wines in- Francs; the fame Reafon which has
difcontinued the Planting of them in England,
has prevailed in Normandy, and their Vine-yards
have given Way to Orchards, Gardens and Corn-
Fields, which turn to better Advantage to the
Inhabitants ; that being allow'd to be one
of the belt Provinces in all France : The Soil
of Champaign, is fbmewhat like that of Nor-
mandy^ excepting it is more Chalkey and Sandy
in many Places: In Lothaingia, and Alfatia,
the next Provinces, tho5 as Northerly as fome
Parts of England, there yet grow very good
Vine-yards ; and the Wines in Alface are not
efteem'd the worft Wines in Europe $ on the
Contrary, they are allow'd to exceed thole of
Paris, and divers of the more Southerly Parts of
France i in the Me of France, about Paris,
Beaujfe, Burgundy, Zouraine, PoicJou, Anjoy, Bre-
taine, and up in the other Provinces of Xain-
toigne, Limifin, ghiery, Dauphine, Province, Lan-
vuedock, Gafcoigne, and Armignack, the Country
is more Mountainous, in many Places not un-
like the craggy Hills of Wales \ in other Parts,
a Clayey, Chalkey Soil, like the Rockey Parts
of Kent; and the Generality of the whole
Country is Light, Sandy, Chalky and Mountainous ;
the Earth in many Places not being above 12
or 18 Inches deep, and in moft, not above
three or four Foot, efpecially, thofe Places moft
apply 'd to the growing of Vine-yards.

As the Climate is more Southerly, fo it. has
the Advantage of a Warmer Sun; but on the
other Hand, they are fubjedr. to fuch violent,
and impetious Showers of Rain, Hail, $3c at-
tended with an uncommon Chilnefs, both in
April, May, June, July, and all the Summer,

which

[ »3

which generally proves deftru6tive in one Place
or other, to the Vine-yards, not only by de-
ftroying the Fruit, for that Seaibn, but by Blaft-
ing, or killing the Vines ; at leaft, will ib
much check the Growth, that the Grapes mall
not be ripe before the latter End of September,
or October; and in fuch Seafbns, the Fruit would
looner be fit for the Prels in England. Or, in
the bell of Years, their Vintage would not be
ripe above a Fortnight, or three Weeks before
ours, were our Vine-yards managed with the
iame Care and Induftry as theirs.

The pernicious Confequence of thefe impe-
tious Showers, I have been a Witneis off, par-
ticularly of one, which deftroy'd moft of the
Vine-yards, for above ten Miles round about
in a few Hours Space ; and do not remember,
ever to have leen lb impetious and violent a
Storm of Rain in England; which I found, and
was inform'd afterwards, their Seafons were fre-
quently attended with.

The Soil coveted by the, French^ for Flan-
ting of Vine-yards, is either Stoney, Gravely,
Sandey, or Chalkey; and not Meadow, or Ar-
rable ' Land, fuch being chiefly appropriated to
railing of Corn, as being more profitable than
Vine-yards, to the Owners ; as inftariced before,
in the Province of Normandy, where are very
few Vine-yards, except, about Bonnier^ where
the Soil is more Sandey, Stoney, and ChaJkey,
like that about Paris ; and tho' more Norther-
ly, being equal in Latitude, with the Southern
Parts of England, yet, the Bonnier Wines are
allow'd to be far preferable to thole of Paris*
pr within 45 or 50 Miles more Southerly, or

it's

[12 ]

it's Neighbourhood; as they really are, being of
a ftronger, deeper, and brighter Body and Colour
and of a better Tafte and Flavour; which can-
not be pretended to be owing to the Difference
of Latitude, unJefs, the Northern be moft pre- f
ferable ; but is occafion'd by the different Man-
ner of Cultivating, and mannaging their Vine-
yards, wherein the Bonnerians fo much exceed
the Parifians.

I n the Planting of a Vine-yard, (if it may
be had, as defired) thefe three Things are ne-
ceffary to obferv'd.

Firft9 That the Soil be either Chalkey, San-
dy, or light and Gravelly, and not a heavy, cold,
nor Clayey Soil.

Secondly, That it lye on the South, or the
South-weft Side of a Hill or Affent, (the Steep-
nels whereof will be no Objection) the better
to protect it from the North, and North-eaft
Winds.

thirdly, That it be upon the Bank, or

Banks of Rivers, Southerly to the fame; or,

running by, or, thro5 the Vine-yard, for the
K-caibns that mail hereafter be given.

A Piece of Ground thus laid out, has all the
Appearance, that can be defired, of being made
into a rich, and fruitful Vine-yard, if Induftry,
and a due Method be obferv'd in the Culture
thereof For,

Firft, As to the Soil, the Vines being of
a luxurious Nature, muft not be pinch'd in the

Ground,

[ i3]

Ground, but have Room, and Liberty to spread
and moot therein, which a Light, Gravelly, or
Sandy Soil will give them ; but a Cold Heavy,
Clayey Soil, deads, chils, and binds the Roots,
that they cannot ipread and extend themlelves
in the Earth, as they fhould do; neither has
it Juices and Nourifhment fit and adapted to the
fiipplying thereof; adding to this alio, that
a Light, Sandy, Gravelly, or Chalkey Soil, is
much hotter than any other.

Secondly, The Planting on the Side of a
Hill, expofes the Vines more to the Heat of
the Sun, keeps of the Intemperate Winds, and
throws off the Rain, when the too impetious
Showers might be prejudicial, by chilling the
Roots of the Vines; the Afient can never be
an Objection, and I have frequently feen Vine-
yards planted on the Sides of Hills, almoft to
a Perpendicular.

^thirdly, A Vine-yard planted in this Man-
tier, can never want fufficient Moifture, even in
the dry eft Seafbn, for when the Drouth is the
moft exceffive, the Dews and Vapours which
are Nightly exhal'd from the River, defending
again, are difpers'd by the Air, and carried
amongft the Vines, which fettling thereon, gives
a plealant refrefhing Coolnefs, and moiftens the
Earth fufficiently; without being liable to the
pernecious Effects of {udden impetious and violent
Showers and Rain.

This is the Method obferv'd in Burgundy
and Champaign, in planting of Vine-yards, as
much as poffible ; and being Hilly, Mountainous
Countries, gives the Inhabitants the greater Op-
portunity

[ 14 3

portunity of fb Planting: And 'tis to this Ob-
fervation, that the Inhabitants of thofe Provin-
ces, allow the Preference given to their Wines
to be due; for they, themfelves allow, that 'till
this Practice became general amongft them, which
has not been of more than fixty or feventy Years
Handing, their Wines had not that Repute,
and Credit they now have.

They readily admit their Fore-Fathers were
content to drudge on in the old beaten Road
of Antiquity, and Plant, Cultivate, and Manage
their Vine-yards, with the fame Carelefhefs and
Indolence, as the reft of their Neighbours ; un-
till the Succefs of the more Diligent and In-
dubious open'd the Eyes of their Underftand-
ing ; and the Advantages of a plentiful Vintage
encourag'd them to proceed in their Improve-
ments.

The Remembrance of this Succefs, has en-
courag'd them to proceed in other Attempts of
improvement; and they are within this ten
Years fall'n into the Manner of making Red
Wines after the Method the Burgundians do;
in which, the Succefs has likewife anfwer'd their
Expectation : And they now make yearly in
Champaign, great Quantities of Red Wine, after
the Manner of Burgundy, which they Export
and fend to Forreign Countries, and there fell
for Burgundy.

In the fame Manner, the Burgundians have
likewife fall'n upon -the Method of making White
Wines in Burgundy, after the Manner of Cham-.
paign, and with the like Succeis of the Cham*
p itgners.

From

C '5]

From whence it is obvious, 'tis not from
any particular Quality in the Soil of thofe Coun-
tries, different from each other, or in either of
them, different from the Soil of the other Pro-
vinces of France^ that gives the particular Qua-
lity, Guft, or Flavour, to either of thole Wines,
more than to the Wines of any other Provin-
ces, and juftly renders them preferable thereun-
to : But to the particular Method, and Induftry
of the Natives, and the Manner obferved by them,
in Cultivating, and Manageing their Vine-yards.

I t may be here proper to obferve, that the
Management, Culture, Tillage, and Manuring of
Vine-yards are as different as the feveral Pro-
vinces : So likewife the Times and Seafbns of
Tillage, Culture, Pruning, and Cutting of their
Vines j as it is in England^ amongft our Hus^
band-Men and Farmers ; where according to the
Richnefs, or Poornefs of the Soil, one Ma-
nures with Soot, another with Afhes, a third
with Chalk, a fourth with Dung, a fifth with
Marie, a fixth with Loom $ befides their
Sowing in different Seaibns may accelerate, or
retard the Growth of the Corn, and occafion
an Increafe, or decreafe in the Quantity and Full-
nefs of it, as well as in the Finenefs, and Good-
nefs thereof: This every Farmer and Husband-
Man knows, tho' the Difference is not fb per-
ceiveable in Corn or Grain, as it is in Wine.

The Reafbn is obvious, because Corn once
fow'd, grows 'till it is fit for the Mill, and
needs no other Preparation, than that of Thrafh-
ing, Winnowing, Grinding, and Sifting, to ren-
der it fit for yfe. Whereas befides the Culture,

and

[ I«]

and Management of the Vines, there is after the
Time of the Vintage another Opperation at
leaft, as difficult as the former, to be Perfom'd.
That is the Prefling, Making, Working, and
Keeping the Wine 'till it is fit for the Palate •
which is an Operation full as nice, and requires
the utmoft Care in the Performance.

Having premiied this, I mail now pro-
ceed to mew, how a Piece of Ground, contriv'd
as is before-mention'd, is to be laid out in
the moll: proper Manner, to aniwer the Ends
propos'd of making a Compleat Vine-yard.

Having made Choice of a Piece of Ground,
in the Manner before defcrib'd, it muft firft
be clear'd of all obnoxious Herbs, Weeds,
Grafs, iBc. Then it muft be thrown up Trench-
wife, either North and South, or Eaft and Weft $
which laft, is beft, by Reafon the Northern
Trench protects the next, and that again, the
other, and in like Manner, thro5 the whole Vine-
yard, from any pernicious Blafts and Winds.

I t muft be trench'd in the fame Manner
our Gard'ners and Nurfery-Men do their Ground,
upon the breaking of it up ; only with this Dif-
ference, that the Trenches muft be both deeper
and broader ; they ought to be at leaft four
Foot a-funder, and three Foot in Height, tho*
more or lels is fbmetimes allow'd, according as
the Nature of the Soil requires 5 If it be
too moift a Soil, it will then be proper to
Plant the Vines on the lops of the Ridges ;
if the contrary, in the Bottom of the Furrows,
'Tis beft to Plant them, two Rows on the Top
of each Ridge, or two Rows in the Bottom

of

[17]

of each Furrow, at the Diftance of about twelve
Inches afunder, which will be lufficient.

I f the Ground be moderately moift, or near to
Water or Rivers, lb that the Dews or Vapours
can delcend upon the Vines, it will be beft to
Plant them on the Tops of the Ridges. The
Tops whereof being about twenty Inches, or
two Foot over, and the Vines planted in two
Rowes thereon, at the Diftance before-laid, there
will be lufficient Room to walk along the Fur-
rows between the Ridges, without prejudicing the
Vines, which would otherwile be of fatal Con-
fluence to a good Vine-yard, as mall be here-
after demonftrated.

I Have, indeed, leen leveral Vine-yards
in other Parts of France, where the Vines
have been Planted promilcuoufly, at about the
Diftance of twelve or eighteen Inches alunderj
for the lake of having a greater Number of
Vines upon the lame Quantity of Ground, and
that without the Caution of Trenching them -
by yrhich it has been impoflible to Walk thro*
luch a Vine-yard without tearing and breaking
the Vines; befides which Ill-conveniency, the
Ground being over-ftock'd, has not yielded a
lufficient Supply of proper Nouriihment to lup-
port them, and the Fruit thereon has been ve-
ry {mall, and more flat and infipid in Tafte,
than that of others, regularly planted, as I have
before directed.

This Practice is riot allow'd of, neither by
the Champaigners, nor Burgundians, who will
not admit that luch a Vine-yard can ever pro-
4uce good Wines *t and they decry the lame, as

C beinz

[ «8]

being both a carelefs and imprudent Manage-
ment.

But before the Ground is thrown into
Trenches fit for Planting, it mould be all turn'd
with a Spade, and intermixt with feme light and
proper Manure, to mellow the fame, before it be
Trench'd.

The Manure the Cbampaigjters make Ufe of
en this Occafion, and what is moft proper for
this Ufe, is Hog's Dung, Cow's Dung, and
Sheep's Dung mix'd together ; which being often
turn'd, and expos'd to the Air, and then inter-
mix'd with feme light Mould or Earth, and
turn'd often with the Spade, is intermix'd with
the Earth before it is thrown up into Trenches,
For this light Manure, not only mellows, but
lightens the Soil, and renders it more fit for the
Vines; if the Ground be too heavy or cold,
then to mix feme Chalk amongft it, may not be
improper.

As to Horfe Dung, That is by no Means
proper, nor do the Champaigners ever make Ufe
thereof, but upon the moft urgent Neceflity,
and then very fparingly, not above one fifth
Part of that, to four Fifths of Cow's Dung,
Sheep's Dung, or Hog's Dung, which muft be
well mixt together, and expofed to the Sun
and Air, and muft likewife be mixt with an
equal Quantity of light Earth or Mould.

This Sort of Manure, they prepare long
before they make Ufe of it, and let it lye
expos'd to the Air, at Ieaft 12 Months before
fhey will apply it to Ufe i during which Time^

they

[ i9]

they frequently turn it, as well to draw off
the Heat, as the ill Smell and Vapours arifing
there from.

For this they have found by repeated Ex-
periments, that the Dung of Horfes before
the Strength is Evaporated proves deftru&ive
to the Vine-yards, frequently icalding the Roots,
and deftroying the lame.

Likewise the Smell and Odour arifing
there from, even when the Heat is Diffipated,
affects the Vines, and gives a Tafte to the
Grape, which proves prejudicial to the Wine,
by giving an ill Flavour thereunto, which is
not to be drawn off by Art, but will be ftill
Predominant.

Having made Choice of a piece of Ground,
as before directed, either inclining to a light
Gravelly, Sandy, or Chalkey Soil, naturally
dry, and not moift, heavy nor Clayey $ and
improv'd and lightn'd the Soil, by fbme proper
Manure, as herein difcrib'd, after having well
mixt the fame in the Ground by Digging;
then throwing your Vine-yard up into Trenches ;
You may proceed to the Planting your Vines,
either in the Furrows, or on the Ridges, as
you find to be moft proper, according to the
Nature of your Soil.

Your Vine-yard being in this Order, you
are then to proceed to the Planting the fame;
having made Choife of a fufficient Stock of
young Vines, and of the Sort you intend to
Plant.

C Z JEVERY

[ ao ]

Every Acre of Ground to be planted in
the Manner as here directed, will require about
fix Thoufand fix Hundred Vines, if Set at the
Diftance propos'd.

The Vines I would advife, as moft proper
for this Climate, and as being the Hardieft, are
the fmall black Muskadine, which are the fame
planted by the Champaigners and Burgundians,
in their Vine-yards.

Some Perfbns who have large Vine-yards,
raile thefe Vines themfelves, but the generality
of People, buy them of the Nurfery-Men, who
raile them for Sale, as our Nurfery-Men in
England do their Plants and Trees; And thefe
Vines they can purchafe at about a Piftole a
Thoufand, of the People whom they call Pip-
pineers.

As to the white Grape, it is not fb fit
for a Vine-yard, as this before defcrib'd, for
the Wine from thence made, will not be fo
Brisk and fine as that drawn from the black
Grapes.

The proper Time for Planting a Vine-yard,
is about Ofiober, thos there have been fbme
not planted 'till March, but that is not fb
fit j thofe planted in Otfober are much better.

Those Perfbns who have not the Oppor-
tunity of procuring a fuffieient Quantity of
young Vines from the Nurfery-Men, may loon
raife a fuffieient Stock from the Grape Stones,
which I efteem better than thofe rais'd

from

|>» 3

"from Layers, or brought out of the Nurfery
Grounds: For,

Firft, Those Vines prodac'd from the
Grape Stones, are much ftronger, will bear bet-
ter, and are naturaliz'd to the Soil.

Secondly^ They will Flourifh much longer,
and will be better able to bear any Intemper-
ance of the Weather than thole brought out
of any Foreign Soil.

^thirdly ', You may, in the Grape Seafbn,
make Choife of fuch Grapes by the Tafte, as
you think proper for your Vine-yard, and laying
by the Stones 'till the proper Scaibn, then
Sow them ; without any Danger of being de-
ceiv'd by the Nurfery-Men, who will frequent-
ly fell you White for Black, or one Sort for
another, which you cannot dilcover prefentlyj
and thereby run the Hazard of fpoiling your.
Vine-yard, by a Mixture of bad Fruit -, or at
leaft, loofmg feveral Years Growth, if you
remove the fame, upon a Difcovery.

Thus having got your Ground prepaid,
and your Vines in Readinefs for Planting, you
next proceed to Set the fame, in the following
Method ; you muft begin either on the Rid-
ges, or in the Furrows, by making a Hole
with a Howe, or Pick-Axe, or (mall Shovel on
purpofe, about a Foot deep, into which Plant
your Vine ; when you fill the Hole up again
with Mould, throw in a Handful or two, of
fuch prepar'd Manure, as is befbre-mention'd,
a'ong with it,

C 3 A-Hj)

And here Note^ That thofe Vines which are
planted with Roots and Fibres of their natu-
ral Production, will thrive much better than
others planted from Cuttings, or Layers.

Thus proceed to Plant your Vines thro'out
your Vine-yard, at the Diftance of one Foot
each, two and two Rows of like Diftance on
each Ridge, or in each Furrow : The Planting
on the Ridges, I would ad vile, as raoft pro-
per, if the Soil will admit thereof.

Having thus fmifh'd the Planting of your
Vine-yard, you may expect to lee the Product;
thereof the third Year, which will be increafing
the fourth, and fifth, and on to the fixth, fe-
venth, and eighth Year , when it will be in
full Perfection, and continue Bearing with Vi-
gour, for fixty Years, or more , provided the
iame be yearly Till'd, Manur'd, and Cultiva-r
ted according to the Directions herein given.

I f, when your Vines begin to Bear, you
perceive any white Grapes, or of different Sorts,
from what you intend, it will be beft to re-
move them, and to Plant others in the Room
thereof j which you may be fupply'd with,
from the Cuttings, and Suckers which muft be
taken from the Others, to prevent their chec-
king the Growth of the Fruit.

There are, indeed, two Sorts of Vines
Planted, or rather, two Sorts of Vine-yards
Cultivated in Champaign; They both proceed-
ing from trie fame final] Black Muskadine Grape;
the one calfd, the Low Vims; the other, the

High

C'3 ]

High Vines: The tow Vims they fuffer not
to run above three Foot, very rarely four
Foot high.

These Low Vines will Bear betwixt two
and three Pieces of Wine, but very rarely fb
much as four Pieces of Wine per Acre, each
Peice containing fifty Gallons Englijh Meaflire.

The High Vines, are fb call'd, becaufe they
are luffer'd to run about (even or eight Foot
high; and will, indeed, Bear about feven or
eight Pieces per Acre ; but this Wine is not
fb good and fine, nor has that delicious Flavour
the other Sort hath ; For which Reafbn the
Champaigners, moft generally Cultivate the Lew
Vines, and find it moft profitable fb tp do.

About the Month of February, next after
the Vines have been Planted, the Cbampjigners
go tkro' their Vine-yards with Baskets of their
Manure, before-mention'd, and fpread a Shovel
full or two thereof, about the Root of each
Plant ; letting it lye fb expos'd to the Sun,
Wind, and Weather, for the Space of about
eight or ten Days; during which Time, the ill
Scent and Odour arifing from the Dung will be
difpers'd and evaporated; at the End of which
Time, they again go thro' the Vine-yard, and
making a little Hole, with a fmall Pick, Howe,
or Shovel, behind the Root of each Plant,
they bury the Manure before fpread about the
Root, therein ; which invigorates and ftrengthens
the Roots of the Plants.

There are fbme Perfbns, however, will lec
the fai4 Manure lye feveral Weeks expos'd

about

Cm]

about the Roots of the Vines, before they will
bury the fame; but Experience fhews this Jaft
Practice not to be fo good as the former, for
with too long lying, in that Manner, the Sub-
ftance as well as the Odour, will be diffipa-
ted ; and it will be of little ufe, towards Nou-
rifhing them, when the Strength is Evaporated
by being too long expos'd to the Heat of the
Sun, the Air, Wind, and Rain.

T h e Champaigners are always very careful of
giving their Vines, their proper Tillage, Ma-
nuring, Dreffing, and Pruning, which they call
the four ordinary Works of the Seafbns, tho*
thefe are not in all Places obferv'd equally
alike.

Firft, About the Month of November,
they Dig through the Vine-yard, turning the
Earth at leaft ten or twelve Inches, or what
our Gardiners and Nuriery-Men term a Spit
deep.

Some will not dig their Vine-yards until
February, but they may fenfibly perceive the
Difad vantage thereof ; for by diging the fame
in November, the Pores of the Earth are open'd
to admit the Particles of Rain, Snow, &c. ac-
cording to the Sealbn, which greatly refremes
the Roots of the Vines, and the Earth is there-
by invigorated by the Spirituous Dews and Va-
pours, and the proper Salts, which uniting
themfelves with the Particles of the Soil, Feed
and Nourifh the Vines, with proper Juices*
Whereas, if the Soil be not turn'd until Fe-
bruary, the Sun increafing in its Strength, ex-
tracts vind draws put the little remaining Salts

and

and Jukes which were not before exhaufted
in fupplying the Vines with due Nourilh-
ment.

Secondly, The annual Manuring them in the
Method before delcrib'd; for, where that is
omitted, the Confequences will vifibly appear
by the Decreafe of the Quantity of the Fruit.

thirdly, The Pruning of the Vines.

Here it is to be obierv'd, That the
Time of Pruning, is not equally obierv'd, by all
alike j Some Perlbns will Prune their Vines in
'January, others in February, and lome agaiq
not untill March : But by due Obfervation,
it is found, Thole who Prune their Vine-yards
in February, choofe the moft proper Time for
the doing thereof. For,

Those who for the fake of having early
Fruit, will Prune their Vines in January, run
the Hazard of deftroying their Vine-yard ; for,
frequent Experience mews, That the Vines,
which are Prun'd then, will ( if the Seaibn
proves Favourable) produce Early Fruit, but
the Confequence is, That they fhall fenfibly
languifh for feveral Years, before they can
Recover themfelves ; and if the Weather mould
prove any thing hard, or ievere, they will cer-
tainly die, if not that Year, in a Ihort Time
afterwards : For, Their being Cut too loon,
expoles them to the Extremity of the Froft,
and Cold, which is very prejudicial to them.

O n the other Hand, thole, who either to
lhun the Hazard of looting their Vines by too

JEarly

Earlv Cutting them ; or, That thro* Cuftom,

or Negligence, omit the Pruning them until

Marcb9 run into an Error equally as fatal.
For,

Fir ft ^ The Sap afTending, or rather, the
Juices being then in full Circulation occafion'd
by the invigorating Nourifhment fiipply'd from
the PvOots, occafions the Vines to Branch and
fhoot out, and throw themfelves more into
Wood: Whereas, if they are Prun'd in Time,
and the Luxurant Branches, Shoots, and Suckers
taken off, thofe Juices which are fpent in fuch
Nourifhment, would be converted into proper
Aliment, for fupporting and encreafing the Quan-
tity, as well as Quality of the Fruit ; for, where
ever any Trees, &!c. are fiiffer'd to Branch
too much, the Fruit may always be obferv'd
to be more fiat and infipid, as well as lefs in
Proportion, both to Size and Quantity. Again,

Secondly^ The Vines being too lately Cut
when the Juices are in a full Circulation, it
has been frequently found by Experience, That
fuch have bled themfelves to Death.

The moft proper Time for Cutting the
Vines is, in the latter End of February , be-?
cauie then the Severity of the Froft are oven,
and the approaching Seafbn occafions the Increafe
of the Circulation of the Juices, which is ftrong
enough to fupport the Vines from any Intem-
perance of the Weather 5 for, after the latter
End of February ', the Severity of the Colds and
Frofts are prety well over ; at leaft they are but
of fhort Intervals, and Continuance not fufflcient
to Damage the Vines £o, as to endanger the

Killing

Killing thereof, on the one Hand; neither on
the other, Is the Seafbn ib far Advanc'd, as
that the Pruning of them, can any ways occafi-
on their Bleeding to Death; nor have they
too far fpent themfelves, by Branching out too
much into Wood.

Continual Experience (hews, That thofe
Vines Prun'd about the Middle, or latter End
of February, are freed from all the Inconveni-
encies before-mention'd, and rarely fail of pro-
ducing a very good Stock of Fruit, and Shoot
more ftrongly and vigorously than others.

The Sticking and Triming the Vine?, is
what is call'd, the Fourth ordinary Work, The
Manner of which, is thus,

About the latter End of March, you muft
provide a Number of Sticks, for Sticking your
Vines. Thefe Sticks in Champaign and Btirgun-
dy, and generally, in moft Parts of France, are
of Quarter'd Oak, (tho' in fbme Places, they
ufe Chefhut inftead thereof) about an Inch
fquare, and about four or five Foot long ; one
of which, is allow'd to each Vine, which they
Stick, as our Gardiners, in many Places, do their
French Beans.

These Sticks are generally of Oak, for
thofe they find to be the moft durable, for
they will Jaft above 20 Years, when the Points
decay, as they will in about fix or feven Years,
they will marpen them again, by cutting off about
two or three Inches thereof; for as they do not
fuffer their Vines to run above three, or at the
moft four Foot, high, they will bear three Cut-

tings,

tings, and be yet long enough for the Vine-*

yard.

Having with thefe Sticks, ftuck all your
Vines quite thro5 the Vine-yard, at the lame
Time, they Prune away all the young Shoots
which appear from the Roots, and alio crop the
Tops of the Vines, not leaving them above two
Foot in Height, nor more than two Shoots, if
ftrong ones 5 or but one, if if ]be otherways,
from each Root.

This Croping the Tops off of the Vines,
prevents their Shooting fo high, which other-
ways they would -, and likewile, their fpending
tfiemfelves in fuperfiuous Shoots and Branchcs>
to the Frejudice of the Fruit.

Having thus done, they tye up the Vines
to the Sticks, with linall Rufhes, or Bafts for
that Purpoie ; to prevent their lying upon the
Ground, or being intangl'd one with the o-
ther.

This Cuftom of Toping the Vines they
oblerve, not only in March, when they Stick
the lame ; but alio, again in May, they Nip off
all the Tops, and young Shoots, which are
fprung up firice the Sticking of them in March -,
again likewile, in Jime^ at which Time, they
will not only Crop off the Tops, but alio Nip
off the Leaves, where they hang fo thick, as
to Cover the Grapes from the Sun ; which,
by being thus laid open, and expos'd thereto,,
v;{\\ the fboner Ripen, and be fit to gather.

T h e X

C *9 3

They do not always obferve the famfe
Times for Toping the Vines, and picking off
the Leaves, by Reafbn they Shoot falter in
Ibme Years, than in others ; in fbme Years once
or twice will be fufficient; in others, they may
be Crop'd, four, five, or fix Times, according
as they Shoot ; for their Vines are after April
kept fb bare of Leaves, that one of thefe Low
Vines mail not have above ten or twelve Leaves
upon it : And unlefs the fame be Crop'd and
kept low, and pretty free from Leaves, they
will fpend themf elves too much, to the preju-
dice of the Fruit.

I n many Parts of France, they fave ijie
young tender Tops of the Vines, and eat them
as Salleting, which, they fay, is a very delici-
ous one ; and as fuch, is frequently Sold in
the Markets.

They are always careful to keep their Vine-
yards clear of all Sorts of Noxious Herbs and
Weeds j for the fame do very much injure
the Vines, by with-drawing that Nourimment
for their own Support, which fhould be ap-
propriated to the others.

This is a conftant Maxim amongft the Vig-
nerons of Champaign and Burgundy, That they
will never enter into their Vine-yards, in April,
May, &c. or whilft. there is any Dew upon the
Vines in the Morning, but defer working there-
in 'till the fame is exhaled by the Heat of
the Sun. And the Reafbn they give, is this,
That mould they touch any of the Leaves,
or young Fruit whilft the Dew is upon if, where
the fame has been touch'd or handl'd, it im-

prefTes

c

L 3° 3

prefTes the Dew thereon by being iqueez'd, which
flricks deeper therein, the Heat of the Sun draws
the lame io violently, that it burns, or rather,
Scalds thofe Places that have been touch'd, to
the Prejudice of the Vines. And by frequent
Experience alfb, they find, That if they Enter
into their Vine-yards whilft there is either Hail,
or a Hoary Froft upon the Ground, all thofe
Vines which are in the leaft then touch'd, or
handled die.

A n Obfervation not much unlike this, may
be taken Notice of in Peaches, Apricots, &c.
where, if the fame is handled upon the Tree,
tho' ever fb gently, if there be any of the
Morning Dew thereon, thofe Peaches, Apri-
cots, &c. fhall appear to be fpotted and ftain'd.

Another Inftance, ftronger than the laft
mention'd we find in Melons, Cowcumbers, &c«
whereon, if any Water be iprinkled in the Midft
of a Sunny Day; or if the Vines thereof are
only handled, whilft they are Wet, the Heat
of the Sun attracts the lame fb violently, that
the Vines will frequently be burnt off or
deftroy'd, to the Deftrucbon of the Fruit
thereon.

'Tis to a Want of this Obfervation, great
Quantities of fine Fruit, and many promifing
Plants, are loft and deftroy'd, and the Owners
know not how to account for the iame.

I f you refbive to have your Wine bright,
fine, ftrong, mellow, and of a good Flavour,
you muft not fuffer your Vines to run above
two Foot, or at moft three Foot in Height, from

whence,

[ 3* ]

whence, mannag'd in this Manner, you may ex-
pect about one Hundred and Seventy Gallons,
from every Acre of Vines.

The High Vines are to be Cultivated in
the like Manner as the other, lave with this
Difference, That they muft be ftuck with (mall
Poles, both longer and ftronger than the o-
thers, in the Manner our Kentijh People Stick
their Hops ; thole Poles muft be about eight
or nine Foot long, as well to lupport the
Vines, as to repel the Force of the Winds,
which would otherways, be fo ftrong as to
tear them Down with its Force, and thereby
break and deftroy the Vines.

These Vines muft be ty'd like the others,
to the Poles, and not above one, at moft two
Branches to be allow'd to each Root, all the
others muft be Prun'd away.

The Culture, Drefiing, Managing, and Ma-
nuring one of thele High Vine-yards is much
the lame as the Low ones • Realon alone, will
direct where any Difference is to be obicrv'd.

These High Vines will Bear near three
Times the Quantity of Grapes, as the Low
ones ; for one Acre of thele will produce, three
Hundred and Fifty, or Sixty Gallons of Wine;
but this Difference is to be oblerv'd, That
this Wine will not be fo fine, agreeable,
ftrong, nor .mellow, as that made from the
Low Vines.

Here it is to be oblerv'd, That thele dif-
ferent Sorts of Vine-yards, proceed from one

and

C P 1

and the fame Fruit, *viz. the little finall blade
Muskadirie Grape, and not from different Sorts
of Vines, originally Planted therein: So that to
turn a Low Vine-yard into a High one, is no
other, than to fuffer the Vines to run about fix or
feven Foot high before you Top them. Contra-
ry-wife, if you would turn a High Vine-yard
into a Low one, You muft cut your Vines
quite down to the Ground about November,
and let them not moot above two, or at moft
three Foot high.

There are other People, who fuffer their
Vines to run four or five Feet in Height, but
thefe find their Wines not altogether fb hard,
as that made from the High Vines, neither is
it fb fine, and mellow as what is produc'd by
the Low ones.

This is a certain Rule, the higher the Vinei
run, the greater the Quantity of Fruit, and like-
wife Wine ; but the fame is weaker in its Kind,
and not fo pleafant to the Tafte, as that which
is produc'd from the Low Vines.

Here I fhall mention an Obfervation I
have made in feveral Places amongft the Vine-
yards, which is, That in the Intervals betwixt
the Vines, they will frequently Plant French
Beans or Kidney Beans, that is, if the Vines
are planted on the Ridges, they will then Sow
a. Row or two of French Beans in the Fur-
rows : Or, If the Vines are in the Trenches,
then a Row or two of Beans fhall be planted
on the Ridges. But obferve, That thefe muft
be only Dwarf Beans, for, fhould you Sow
either the Common French high Beans, or Peafe,

the

[ 33 3

the fame'' would be prejudicial to your Vine"
yard, ' as well by intangling themfelves amongft
the Vines, as by Shooting up fo high, as to
obflriicl: the Warmth of the Sun, which thefe
Dwarfs, not growing more than ten or twelve
Inches in Height, never can do.

Others, again, will fbwe Salleting, asZtf-
tice, Spinage, Chervil/, Crefles, &c. in the Inter-
vals of the Trenches, and Furrows. Thefe Rules
muft be obferv'd, in what ever is Sown, or
Planted there.

i

Brfi, That tHey be fuch Things, as take
hot deep Root in the Earth.

Secondly, They muft not be too great Draw-
ers.

thirdly, They muft be fuch as are of dif-
ferent Nature from the Vines, that they do hot
draw the Juices from the Earth, which mould
nourifh your Vine-yard. And,

£*/% Such Herbs, Plants, &c. as will be
loon off of the Ground before your Vintage
comes on.

But to return again to the Vines, I mail
likewife obferve> That the Wines of Province,
and Languedock, are not fb good as thofe of
Burgundy, and Champaign $ neither will they
keep fb long.

There are three Reafbns concur, which give
the preference to the laft-mention'd Wines, yjz*

[34 3

Firjt9 The Vines generally Planted in Pro-
vince and Languedock, is from a larger and
whiter Fruit than thofe of Burgundy, and Cham-
$aign.

Secondly >, That the Quantity of Wine may
be the larger, the fnffer their Grapes to be too
ripe, before they gather them -, which, indeed,
inlarges the" Quantity, but deftroys the Quality.
And,

thirdly ', That the Soile is not ib fit for
Vines, for it is a fat, moift, mellow Land, and
would be much more agreeable for Corn, or Pa*
fture Land, than for Vine-yards.

Adding to thefe Objections, That they
iuffe? their Vines to ftand too long in the Vine-
yards ; for, when a Vine is part its Vigour, which
it will be in about fifty Years, (if in a good pro-
per and agreeable Soile) it Annually languimes
and decays.

A n d as daily Experience mews, That Vines,
tho* rais'd from the fame Fruit, and with the fame
Care, are various in their Suecefs, tho* all Planted
together, and growing in the lame Vine-yard;
which may be owing to various Accidents; It
would be the moft proper Way, to pluck up fuch
as grow faint and languifn, as loon as you perceive
them to decay, and plant others in the Room of
them 5 fo (hall you always have your Vine-yard in
Its full Vigour and perfection : And thole who
keep large Vine-yards, ought to allot a fmall Spot
of Ground, as a Nurlery for keeping of young
Plants, to fupply the Room of &ch as decay, from

Time

[ 35 3

Time to Time; for, otherways the Vines may
languifh for fcveral Years, and a Vine-yard be
twenty, thirty, or more Years after it begins to
decay, before it is quite gone.

Having ' thus Planted your Vine-yard, and
furnifh'd it with proper Plants ; carefully Manur'd
your Soile, and Prun'd your Vines, (fuppofing the
lame to be Planted with all young Stocks) they
will the lecond Year after they are Planted, (thole
which are moft kindly, efpecially) Bear in lome
fmall Proportion; the third Year, generally, all
will Bear Fruit ; the fourth, fifth, and fixth Years,
they will incrcafe in Quantity ; the feventh, and
following Years, they will be in their full Per-
fection; and fb continue 'till about the fiftieth Year,
about which Time they will Decreafe in their An-
nual Bearing, which, tho' but fmall at firft, will
yet be vifible to a Curious <3blerver. Adding to
this alfb% That they will be more fubjecl to Blafts,
and Accidents of the Weather, than formerly thev
were ; and the Fruit will be backwarder, as to the
Seaibn : So that thole Vines, which, whilft young
and vigorous, produced their Fruit in September,
will not, when lb Old, yield the lame, to the like
Degree of Ripenels, untiil Offober.

Having carefully oblerv'd the Directions
hitherto given, againft the Seaibn for gathering the
Grapes ; you muft provide a lufficient Number of
Casks, for filling with the Liquor; and your PrelTes
fhould alio be provided in Readinels, which mould
be erected as near to your Vine-yard as poflible,
if you intend your Wine to be white, and fine in
Imitation of that of Champaign.

D z The

The Nature of thefe Prefles, we (hall hereaf-
ter delcribe, together with the Realbns why the
lame fhould be erected in, or near to the Vine-
yard ; and mow, That a great Part of the Excel-
lency of their Wines is owing thereunto.

When you perceive you Grapes to be fit for
gathering, which you may judge of^ either by the
Bye, or by the Tafte, or both ; you muft obferve
the Methods following, according to the different
Sorts of Wine you would make.

Firft9 Your Grapes muft not be too Green
when they are gather'd, if they are, the following
Inconveniency will attend the iamc.

ift. The Wine will be hard and backwards.

zdly. I t will require much more Labour to
Prefs the lame, and the Quantity will be much
Jefs than otherways.

^dly. The Colour of the Wine will not be fb
fine.

Secondly, They muft not be over Ripe, fbr$
That will, on the other Hand, be as detrimental
For,

ift. The Wine will be Sickilh and Ropey.

zdly. I x will not keep fb long.

$dly. The Colour will be faint and duM.

The

C 37]

The true Time of gathering the Grapes is,
when they are juft coming fit for the Tooth, not
riper than we gather them in England ; nay, even
not fb Ripe as fbme are, that come into our Mar-
kets for Sale.

However, As of two Errors, the leaft is
to be prefer 'd ; It will be moft advifable, to gather
them rather of the Greeneft, than when they are
too Ripe; the Defect of their Grceneis, may,
in Parr, with a little Labour, be remedy'd ; but
that of over Ripenels, is fuch, there is no cor-
recting the feme, ail Attempts of that Nature be-
ing ineffectual. The Forwarding and accelerating
of fuch Wines as are made from Ripe Fruit, (hall
be hereafter taught in a proper place.

About the Middle, or latter End of Septem->
ler9 the Grapes will be iufficiently Ripe- As
the Seafbn of the Years are forwarder or back-
warder, they will be fit to gather, a little fooner, or
a little later ; but when you believe it a fit Sealon,
you muft next choofe a proper Morning for gather-
ing the fame.

I Shall here purfue the Obfervations I
have diligently made, and repeat the Cuftom us'd
in gathering the Grapes, in Champaign and Bur~
gundy , fince thofe Wines are allow'd to be prefera-
ble to all other Wines in France.

5Tii poflible, it may be here objected, That
3tis needlefs to defcribe the Manner of gathering
them ; That the Cafe will be ail one, whether they
are gather'd in the Morning, or in the Afternoon ;
Whether in a fair, or a foul Day : But let thefe

X> 3 Obje&ors

C 38 3

Objectors take this for an Anfwer, That 'tis not
ib trifleing as they iuppofe ; and that Part of the
Goodnefs of the Liquor confift in the gathering
the Fruit.

This may feem a Paradox, to fbme Perfbns,
but Demonftration will render the lame obvious to
the meaneft Capacity, which I fhall here endea-
vour to render plain to the Reader, fo as not to
admit of any Objection.

The Cbampaigners and Burgimdians them-
felves, condemn the Generality of their Neigh-
bours, for their indolent Method and Management,
who content themielves, without endeavouring at
any Improvement; but plod on in the old accuftom'd
Way of their Anceftors, without attempting to
benefit themielves by the Experience of the more
iearching Naturalifts.

When they judge their Grapes Ripe enough
to gather, they wait the Opportunity of a fine,
cool, dewy, foggy, mifly Morning, without any
Sun, if poifible; when they diligently prepare
rhemfeives for their Vintage, in the following
Manner.

They begin about five o' Clock in the Morn-
ing, or as fbon as they perceive it to be Light, if
it be a cool, fine Morning, and either the defend-
ing Dews, Foggs, or imall mifly Rain fettling up-
on the Vines, the Grapes will be cover'd with an
Azure colour'd Dew, the Vignerons or Laberours
are fet to Work, to gather the fame as faft as po£
fible ; and before the Sun fhall be fb High, or the
Heat fb Great as to attract the Dew from off the
Grapes ; they continue thus gathering, until they

perceive

[39 3

perceive the fine Dew to be almoft exhafd by the
Heat from the Grapes; when they leave off Gather-
ing for that Day, unlefs it happens to be a gentle,
rainey Day, which if it does, They will continue
at Work all that Day, or at leaft, fo long as the
Rain holds ; but if it Rains violently, or but in-
different faft, they then ceafe their Labour.

The Reafbns for this are many. For,

Fir ft ^ A Small, mifly Rain, Fogg, or Dew,
hanging upon the Grapes, foftens and melliorates
the Skins.

Secondly^ It keeps them Fine and Cool, and
thereby prevents the Sun from heating the fame.

tfbirdly^ 1 f the Dew were attracted by the
Heat of the Sun from the Grapes, the fame would
thereby become more inwardly heated, and the
Liquor more Ruddy.

Fourthly j Not only the Dew from off the Grapes,
but the more Spiritous Part of the Liquor it felf
would be evaporated and loft.

Fifthly i The Skins would be more tough,
and hard, and the Grapes with more Difficulty
Prefs'd.

For the mifly Rain, Fogg, or Dew, being
upon the Grapes when the fame are gather'd, not
only preferves the fine, fiibtile, ipiritous Part there-
of, but of it felf, mellows and increales the Quan-
tity of the Liquor; and likewife adds to the Clear-
nefs thereof For this Moifture upon the Grapes,
fo foftens the outward Hu*k or Skin, that they

almoft

[4° 3

almoft all turn into Liquor : And this Wine is by
Experience found to be much whiter, thiner and
better, than if the Grapes were gather'd in the Sun,
or at any other Time without iuch Moifture upon
them.

For, when the Sun has heated the Grapes, the,
Agitation of the Particles occafion'd thereby, is
the Reafqn of the Wine being more red j and
the Quantity is decreas'd by Tranfpiration ; or,
becaufe the Skin's being bardned by the Heat
of the Sun, the Grapes are prefs'd with much
more Difficulty.

3Tis alio certain, and worthy the choifeft Obier-
vation. That the lame Quantity of Grapes, which
if gather'd in a Sunny Morning, without Rain, or
Fogs, or Dews upon them, would produce fix
Hundred Gallons of Wine ^ the fame, had they
been gather'd in a Dewy Morning only, would
have produc'd feven Hundred, or feven Hundred
and Fifty Gallons of Wine ; or had they been ga-
ther'd in a Foggy Morning only, would not have
produc'd left than eight Hundred, or eight Hun-
dred and Fifty Gallons of Wine : But if the lame
had been gather'd in a Foggy Morning, during a
imali, mifly, Shower of Rain, the like Quantity
of Grapes, would not have faii'd of producing^
at leaft, nine Hundred Gallons of Wine.

If it be obje&ed, that the Foggs, Dews, or
Rains, may indeed augment the Liquor, as it
comes from the Prefs, but that the Quantity of
pure Wine drawn from the Grape, is no more than
equal to what it would have been had the fame
been gather'd in a Sunny Day: The following
Obiervation^ may confute the Objection,

That

[4* 3

That an equal Quantity of Grapes gathcr'd in
a dry Day, and prefs'd againft an equal Quantity
of the lame, gather'd on a Dewy, Rainy, or Fog-
gy Morning, the firft Cakes fhall be larger inPro-
porion,aswellas confiderably heavier, than the latter,
tho' prefs'd with an equal Care and Strength, which
evinces the Obfervation to be juft, that the Dew
{o iupples and Melliorates the outward Husks or
Skins of the Grapes, thap they almoft all turn into
Wine.

Expedience has confirm' d thefe Obfer-
vations, not only to be juft, but the Practice there-
of to be equally profitable ; and the Champaigners
are very punctual in the due Performance of the
iame.

They are fb careful to gather their Grapes
before the Dews or Fogs are exhal'd, that they will
employ one Hundred Vignerons, Labourers, or
Gatherers of Grapes, in a Vine-yard of Twenty-
Acres, who will run over the lame in about three
Hours Time, and in that Space, mail gather all
that is fit for the cutting.

J M u s t not here omit one Common Obferva-
tion of the Champaigners, which is likewiie applica-
ble to other Parts of France, and Europe, and is a
Ijtrong Confutation of the miftaken Notions of fuch
as aflert the Sun to be chiefly necelTary in the Pro-
duction of this defirable Fruit. Which is.

That the Vines of Verrcny, Sillery, Saint
ffbierry, Mailly, and Riliey, Sec. are more hard and
rough, and much higher Colour'd, than thofe of
Awvilley, Ay, Epemey, Citwiers, Pierry, Eluery,
Damery^ Vantcvill^ &c. That thofe of thefe laft

Places

0 4*3

Places are much finer and mellower : But 'tis to be
obierv'd, they will not keep altogether lb long as
chole-of the firft mentioii'd Places : However, the
more delicious Flavour of thole laft mention'd
Wines, very juftly gains them the Preference.

They are not, indeed, curious enough to ex-
amine into the Realbns thereof, but content them-
lelves with making a juft Oblervation, that it's al-
ways io, whether the Seafbn be agreeable or not.

I Shall endeavour to Account for this, in a
Natural Manner, without pretending the Difference,
of the Soile, Manure, or Culture, to be the Rea-
■fon ; for an Argument fetch'd from thence, would
be Erronious, the Soile, Culture and Management,
being the lame ; and all thele Places in the Neigh-
bourhood of each other, <viz. in the Province of
Champaign.

Let it be confider'd, That Verreny, Silkry9
Saint tfhieny^ Mailly, and Rilly, &c. lye all upon
the Mountanious Parts of the Country, where the
Vine-yards are more expos'd to the Sun, than thole
planted in the Valleys, or on the Banks of
the Rivers ; that they have conlequently lefs
Moifture than the others: I mean, That the
Fogs, Dews, and Vapours are not ib great upon
the Mountains, as in the Valleys; conlequently the
Grapes mult be more heated, and the Particles agita-
ted by the Force of the Sun Beams, to which they
are lb much expos'd ; which naturally caules an
Exhalation of the more Ipiritous Part of the Moi-
fture from the Grape, and leaves the Remainder
more rough and hard.

On

[43]

On the other Hand, Aiiviltey^ Ay, £pemie9
Cumiers^ Piery, Finery^ &jmcrry\ Vante<vill^ &c.
Lye all upon the Banks of the Rivers, where they
have an equal Benefit from the Rains with thole
upon the Mountains ; and as the Fogs and Dews
are greater in thefe Places, than the other,
and the Vapours continually arifing from the Ri-
vers, with more of the cool refreshing Air, occa-
fion'd by their low Situation, and their Neighbour-
hood to the Waters j adding to this likewife, That
they are not ib Subject, to the fiery Exhalations
drawn from the Earth, as thole upon the Moun-
tains are: The Grapes muft conlequently have a
more refrefhing Coolnefs, by which the fine, fubtle,
Spiritous Part is continu'd therein ; and not evapo-
rated as in thole Vine-yards upon the Mountains,
which have not fo great Afliftance of the Waters,
to protect them from the Fury of the Sun Beams.
Adding to this likewife, That conftant Experience
fhews, That Wines produc'd from t'oele laft-men-
tion'd Vine-yards, are not ib high Colour'd as the
others j which Difference alio, is occafion'd by
the friendly Moifturc, they receive from their Si-
tuation.

To confirm mv Opinion herein, let it likewile
be remember'd, That if the Seafbn proves hotter,
and dryer than Common, both the Wines of the
Rivers, and thofe of the Mountains will be more
hard and rougher than otherways, and higher
colour'd , likewife, more or lefs, in Proportion to
the Extremity of the Seafbn. On the other Hand,
Should the Seafbn prove cooler than ordinary, as
well the Wines of the Mountains, as the Rivers,
will be Softer, Cooler, and Paler in Colour, than
they commonly are,

Another

[44 J

Another Obfervation worthy our Remark,
15, That the Vines of Anvil ley, Ay, Epemey, Qur
tnierS) Pierry, Winery, Damery, Vantevill, &c. and
other Places in the Valleys, and on the Rivers, fhall
produce their Fruit, fit for the Prefs, about eighteen
or twenty Days before thofe of Verrcney, Sillcry^
Saint Thierry, Mailley, and Killey, &c. and other
Mountainous Parts, altho3 they are more expos'd
to the Sun than the others.

A s I have hitherto endeavour'd, to Account for
the Obfervations I have laid down, by reafbnable
Arguments ; I fhall attempt the like here, by mew-
ing th!:; I wai drills of the Mountain Wines pro-
ceeds from this, That the grapes not being fb
ibfren'd, and mellow'd by the Fogs, and Dews,
as the others are, and the rnoft SpiritousPartexhal'd
by the Force of the Sun Beams, the Skin grows
FJarder and Tougher, io as to refill its kinder In-
fluence. Whereas, The other Grapes which are
continually cherifh'd and refrefrYd, by the gentle
Pews, and Vapours always falling upon them,
have their Skins much Softer and Thiner, than the
others : Of this any Perlbn may eafily convince
themfelves, by comparing the Skins of Grapes ga-
ther'fl in the midft of a Summers Day, with the
Skins of thole gathered after a imall, mifly Rain,
Dew, or Fog ; where the Difference is fo vifible,
as well as; the Tafte ib diftinguifhable, that it can-
not admit of a Denial.

T his Obfervation only, might be fufficient to
convince any realbnable Perlon, of the Pra&icable-
nels of Planting Vine-yards, with Succeis, here in
Engl mid ; feeing 'tis demonftrable the Advantage;

:• Neighbours make thereby, is more owing to

their

[45 ]

their Induftry, and Knowledge therein, than to any
Thing fo extraordinary in their Soil, or Climate ;
The Difference of Latitude, betwixt Champaign,
Burgundy, and other Parts of France, and fome
ef the Southern Parts of England, being too trifling
to admit of any Objection that is not over-
ballanc'd in our Favour, by the Temperateneis
of our Climate; fince from what has been
before laid, a Vine-yard requires a due Moi-
fture, as well as a warm Sun. Which Obferva-
tion expoles the Weaknefs of thole Arguments
that tend to prove the ImpofTibility ol raifmg
Vine-yards in England, fince too much Heat,
without being properly quallify'd by Rains, Dews,
or Fogs, is a Hindrance to the Vine-yards,
equal to the Want of the Sun it lelf, a tempe-
rate Climate being the moft proper, and always
producing the bell and pleaianteft Wines.

From hence we may Account for the Rea-
fbn why the Wines of Spain, Portugal, Port o
Port, &c. are fo much harder, groffer, &c. than
thole of Burgundy, Champaign, &c.

1 t is allow'd that the Spanifi and Pert Wines,
£3c. are of a ftronger Body, becaufe the Cham-
paigners, &c. conlult the Plealantnels of their
Liquor, and how to make it moft agreeable to
the Palate ; that the Fruit may be io gather'd,
as to render it ftronger, is demonstrable from
what has been before infifted upon ; for if the
lame be gather'd in the midft of a funny Day,
the Wine will be much ftronger; but then it
will loole that agreeable Flavour it would other-
wile have, and be much lefs in Quantity like-
wile.

The

L4« ]

The Want of fuch kindly refrefhing Fogs
and Pews, as are before mention'd, occafions the
Port Wines to be of a grofler, heavier Body;
nor can they otherwife remedy the fame, than
by fuftering the Grapes to hang upon the Vines
till they be full Ripe; in which Cafe, indeed,
the Wine will be the pleafanter and mellower
than otherwife; but then they are attended with
this Ul-conveniency, that they will not keep
Jong.

However 'tis in the Power of any Per-
fbn, obferving the Method before laid down,
for gathering their Grapes, to make their Wine
Hard or Mellow, Strong or Weak, Red or
White, or to obferve a Mean therein, as they
pleafe.

I f you would make what is in Burgundy and
Champaign^ call'd an excellent Cuve, or Tub of
Wine, you muft obferve punctually the following
Directions.

I t is neceffary here to premife, that the na-
tural Wine of Champaign ; and what they vallue
themfelves moil upon, is, what they call Oiel de
Perdix, or of the Colour of the Patridge's Eye,
which confift of a Mixture of the firft, fecond,
and third Running together; otherwife they
diftinguifh them by the common Names of White
Wines, tho' drawn from the Black Grape be-
fore mention'd, and are called White Wines, be-
caufe drawn White from the Grapes.

I Have before obferv'd, they have lately
fall'n into the Method of making Red Wine,

o

in

C 47]

in the fame Manner the Burgundians do, and
which they fell for Burgundy ; but as that is
but a late Practice, I do not call that, the na-
tural Wine of the Province, becaufe by Cham-
paign we are to understand the Wine moft com-
monly made there.

Again the natural Wine of Burgundy is
Red, notwithftanding they do frequently make a
White Wine, in immitation of the Champaigners^
which they will Sometimes fell for Champaign^
and at other times for white Burgundy.

All thefe Wines are made from the fame
ftnall Black Muskadine Grape, notwithftanding
the various Colours of the Liquor ; I fhall pro-
ceed to fhew the different Methods of each
Province j and begin firft with Champaign.

To make an excellent Tub of fine mellow
Wine, you muft have your Prefs in the midft
of your Vine-yard, if it be a large one, or at
Jeaft very near to it.

Having pitch'd upon a proper Morning, as
before defcrib'd, for gathering your Grapes,
and got a fufficient Number of Labourers (or
Vignerons^ as they are there called) in readinefs,
each provided with a Basket and Knife, the
one to hold the Bunches, the other to cut them
oft^ let them begin their Workj and in going
thro* your Vine-yard, they muft not gather all
at oncej let them only gather thofe Bunches
which appear to be ripeft, and moft open, pa£
fing over all fuch as are Green, or clofe Bunches ;
for the dole Bunches never thoroughly ripen.

L

f. r

T4S 3

Let them carefully avoid all dry, rotten,'
or burften Grapes, whether occafion'd by the
Over-ripenefs, or by any other Accident; and
Jet the Stalk of every Bunch be cut as clofe to
the Grapes, as conveniently may be; let them
lay their Bunches gently in their Baskets without
bruifihg or preffing each other, and be as ex-
peditious as poffible in the gathering tfiereof;
for on that depends the Colour of their Wine.

Those Grapes wh'icH are too dofe, or not
ripe enough, let them be left on, for a fecond,
third, fourth, or fifth Cuting.

Here obferve ; Thole "Wines made from the
firft Gathering are the moft valluable, and bear
a Proportion according to the following Rates.

When the Wine of the firft Cuting is worth
Six Hundred Livres the Cuve, that of the fecond
Cuting will not fell for more than four Hun-
dred and Fifty Livres, nor that of the third
Cuting for above two Hundred and Fifty Livers,
and the others in Proportion.

I H a v e before mentioned, that one Hun-
dred Labourers thus employ 'd, will in four Hours
fpace run over a Vine-yard of thirty Acres; and
may in that time gather fufficient for a Preffing
of five or fix Hundred Gallons of Wine,

Let the Labourers, as they gather the Grapes,
carry them immediately to the Prefs, without
either bruifmg or heating the Grapes. For this
obferve as a certain Maxim, that the (boner the
Grapes are prefs'd after gathering, the finer and

whiter

[49]

whiter the Wine will be ; and not only fb, but
likewife more mellow, will have a more true,
grateful, and vinous Flavour, and will alfb be
more in Quantity.

It may poffibly be ask'd, why the Wine mould
be the worfe for the Grapes being heated, or
bruis*d in the Carriage, or for not being prefs'd
immediately, as loon as gather'd ? To which let
this Anfwer fuffice, that the heating and bruifmg
the Grapes lets out the moft fpirituous Parts of
the Liquor, and puts the whole into a Ferment,
which occafions a Change in the Colour; that
the Skins, by lying, grow tougher, and give
the Wine a more acid Taft and Flavour ; and
as the fpirituous Part evaporates, the remainder
muft confequently be lefs in Quantity than other-
wife.

Having thus brought your Grapes to the
Prefs, lay them therein gently; then letting the
Prefs fall down thereon, the Weight of the
Prefs alone will force out the Liquor plenti-
fully.

This Liquor which thus runs from the Grapes
firft, without other Violence than the Weight
of the Prefs is by them call'd, le Tin de Gout,
or, le Vin de la Abaijfement, and is of a moft
fine, thin, and lively Eody, of a moft pleafant
Flavour and Reliih, has all Things in it to ren-
der it e^quifitely Pleafant both to Eye and the
Palate ; appears very fparkllng in the Glafs, but
has not Body enough to keep a long time with-
out Mixture,

B There

t 5«>]

There are fbme Perfbns however will keep
fmall Quantities thereof for Prefents, $3c than
which there cannot be a more Pleafant or agree-
able one.

When the Liquor ceafes to run fronv the
Prefs, they raife the iamei immediately, and
with Steel Shovels, purpofely made for thefe
Ufes, they pare off the Sides of the Grape Cake,
and throwing up again, together with all the loofe
Grapes which have been fcatter'd, or crufh'd
over by the Force of the Prefs, let the Prefs
down again thereon ; and then fcrew the lame down'
with great Force and Strength, which occafions
the Liquor to run more plentifully than before.

This Wine, thus drawn at the fecond Preffing,
Is calfd, The Wine of the Firft Cutting, becaufe
'tis the firft time the Grapes have been thrown
Up by the Shovel.

This Wine will be alfb of a very fine Co-
lour and Flavour, little inferiour to the others
but in this, indeed, preferable, in that it has a
ftronger Body, and will keep a confiderable time
longer than the firft.

When they perceive the Liquor begins to
ceale running, they unferew the Prefs again;
and cutting the Cake all to Pieces with their
Steel Shovels before mention'd, throw the fame
into the Prefs, and letting it down again there-
on, they preis it as violently as they can.

The Wine drawn at this Preffing, is called,
the Wine of the iecoud Cutting.

$NB

C5«3

And this Wine fhall be much more in Quan-
tity than either of the two former Cuttings.
The Reafbn why the Quantity drawn from the
Grapes at this Cutting is larger than before,
proceeds from this Realbn, that the Grapes hav-
ing been bruis'd by the two former Preflings,
are not now Co apt to fly from under the Prefs
as at firft they were, when the lame is let down
upon them.

This Wine of the fecond Cutting is an ex-
traordinary good, fine, and clear Wine, and of
the Colour the French call Oeil de Perdrix, and
will, if it be kept by itfelf without any Mix-
ture, be a neat, fine, found Wine, of an
extraordinary good Flavour, and fit for Expor-
tation , it is of a found, ftrong Body, fit for
keeping, and will continue good four or five
Years.

When you fee the Liquor ceafes to run
pretty plentifully, unfcrew your Prefs, and with
the Steel Shovels cut the Grape Cake all to
Pieces ; then throw up the fame again as before,
and prefs it over-again, you will find it will
yet yield a confiderable Quantity of Liquor.

This is called Wine of the third Cutting,
and is of a ftrong Body, but higher Coiour'd
than any of the former.

The Quantity will not now be lb great as
before, but the Wine will be very potable,
and will keep four or five Years,

E z This

C v 3

This done, take out your Cake, cut it in
Pieces a*ain as before, for another Preffing,
IhTch is called Wine of the fourth Cutting,
Td will be of a ruddy Colour, indifferent ftrong
of Body, but harder, yet will keep for fome
tim and if it has' a little Age, will be a
tollerable Wine to drink without any Mixture.

You may proceed in this Manner to cut and
rrefs your Cakes as long as you find they will
yield any Moifturej after which remove your
takes from your Prefs that you may be at
Liberty to make life thereof upon Occafion.

You will find upon tryal, you may prefs
your Cakes about five or fix Times over ob-
serving before each PrelTing to cut them all to
Pieces that the Liquor may the freer run there-
from.

When thefe Cakes have been fo often prefs'd
that they will yield no more Liquor, they will
be almoft as hard as a Stone, the Force of the
Prefs is fo great.

The Wine de Gout, or Vin de la Abatement,
will be of the moft fpirituous, fine, and exqui-
fite Body, Tail:, and Flavour;, fuch as are will-
ing to preferve any Part thereof, may, in Bottles,
keep the fame for fome little time, but it is too
fine and fubtle to be kept for any Continuance,
neither will it bear Exportation.

The Wine of the fecond Running, or Wine
of the firft Cutting will be more in Quantity
than the other ; and is alfo exquifitely fine both

as

[ 53 ]

as to Tail and Colour. The Body will be
ftronger, and if prelerv'd by itfelf, will keep
longer than the firft; for whereas that will no:
keep over the firft Year, this will keep till the
fecond. The Quantity drawn at this Preffing
will be confiderable more than at the firft.

The Wine of the third Preffing, called the
Wine of the fecond Cutting, will be of the
ftrongeft Body, is of a deeper Colour of an ex-
traordinary fine Flavour, and will keep, if right-
ly managed, until the fourth, fifth, or fixth
Year.

The Quantity now dra\Vn at this Preffing,
will be more than at either the firft or fecond,
as is before mention'd ; and this Wine, without
any Mixture is frequently tranfportcd to foreign
Countries.

The Wine of the fourth Prefling called the
Wine of the third Cutting, will not be (b much
in Quantity as the laft, it will be of a deeper
Colour, and a rougher Tail and Flavour, yet is
neverthelefs a good ftrong bod)'d Wine, and
agreeable enough to the Tait

The Wine of the fifth Preffing, called the
Wine of the fourth Cutting, will be fcill Ids
in Quantity, and deeper Coloured, than the laft
mention'd, and the Taft rougher ; it is however
tollerably good, and will keep about three Year^
if without any Mixture,

The Wine of the fixth Preffing, called the
Wine of the fifth Cutting, is leaft in Quantity
of any of the others -} the Colour almoft Red,

£ 3 awl

[<54]

and the Taft will be more rough and hard than
any of the before mentioned ; this however makes
what they call le Vtn de Burru, and what in
Champaign they allow for their Families or Ser-
vants, as we do Beer in England.

I f they draw a fixth Running, they mix it
with the Jaft mention'd Wine, and together make
Le win de Burnt for common Ufe in their Fami-
lies.

All thefe Wines will at their Running from
the Prefs appear to be a little Colour'd; but
the Colour decreafes with Handing, and the fine
Wines will grow perfectly White.

Altho' thefe Wines are White (I mean
thofe of the firft and fecond Prefling) they are
in Champaign called Grey Wines, by reaibn of
their being drawn ftom the Black Grape.

When you have finifhed the prefling your
Grapes, and have drawn off all the Wines into
feveral Tubs or Veffels, you may mix them up
in the following Manner.

I f you mix the Wine de Gout with that of
the firft, fecond, third, fourth, and fifth Cut-
ting, they will be a little Coloured, which makes
what is called in Champaign Oeil de Perdrix^ or
the Partridges-Eye^ and is fuch as we have here
in England^ for the beft Champaign.

But that which is generally tranfported from
Trance is the Wines of the third, fourth, and
fifth Cutting mix'd together, which is an extraordi-
nary

[55]

nary good and pleafant Wine, efpecially when
about a Year old.

Sometimes they will mix that of the fe-
cond, third, and fourth Cutting together ; and
this is what is reckon'd Extraordinary.

They never export the Wine de Gout, or h
Vtn de FAbaiJJement alone ; nor that with the
firft and fecond Cutting only, for thefe Wines
would be too Rich and Fine.

Another Reafbn for not exporting the
Vtn VAbaiffement 'alone, or with the firft, or
firft and fecond Cutting only, is, that the Bo-
dy is fb thin and fpirituous, that it would not
bear Tranfportation, but by the violent Motion
c.f the Sea would be thrown into fuch a Fermen-
tation, that it would ibqn turn Eagre and
Sower.

I f the Wine of the fourth Cutting fhoukl be
high Colour'd, as in ibine Years it will, if the
Weather has prov'd Hot and Dryj then they
mix it with that of the fifth, ilxth, and feventh
Cutting ; and this is called the Wine of the
Prefs, which will be of a good found Body,
but higher Coloured, and more rough than or-
dinary.

The beft way to put up the Wines, and
what is moft frequently obicrv'd, is to put up.
the Wine VAbaiflhntnt with that of the fivir
and fecond Cutting, and this is called fine.
Wine,

i- 4 % h h N,

c*n

Then that of the third, fourth, and fifth
Cutting together, which is called the Oeil de
PerdriXy and fbmetimes Wine of the Cuttings.

And that of the fixth and feventh Cutting
together, which is called le Vm de Burnt, or
Wine of the Prefs.

They moft commonly mix their Wines, as
before, and afterwards, againft they expofe them
to Sale, put up one fourth Part cf fine Wines,
two fourth Parts of the Wine of the Cuttings,
and one Fourth Part of the Wine of the
Prefs.

Observe, that the quicker and more expe-
ditious they are in prefling their Grapes, the
whiter the Wine will be.

H av i n g thus defcrib'd the Manner of mak-
ing the White Wines of Champaign, it will be
proper here to take notice, how the Red Wines
are made in Burgundy, that the Reader may
be convinc'd, the Colour is only acquired by
the Method of managing the fame, and not by
any different Qualities^ in the Grapes.

When the Burgundians find their Grapes to
be ripe and fit for gathering, they take the Op-
portunity of a final 1 rainy, mifty, foggy, or
dewey Morning, for the Reafbns before given, by
the Qhampaigners, for increafing the Quantity of
the Liquor, and meliorating the Grapes.

T h e y are curious in gathering the ripeft, and
beft of the Grapes, reje&ing thofe that are rotten,

not

C 57 3

not upon account of altering the Colour, but
to prevent giving any ill Flavour, Scent, or
Taft to the Wine,

These they gather into Baskets, as before
directed ; and tho' there is not that Neceffity
(in gathering them for Red Wine) to be io
Expeditious, yet they will not gather them when
the Sun has exhaled the Dews, Fogs, or Moi-
ftures off of the Grapes ; becaufe by meliorat-
ing the Skins of the Grapes, the Wine is of a
ibfter Tail, and a more agreeable Reiifh and
Flavour.

Having thus gather'd their Grapes, they
throw them all into large Tubs, or Cuves, and
beat them with Sticks, which mam or bruife
them all in Pieces, or putting little Children in-
to the Tubs to tread the Grapes to Pieces, who
by running about in thefe large Tubs, as the
Grapes are throwing m, tread them under their
Feet, which more effectually bruifes and heats
them, than 'tis poffible to do by beating with
Sticks or Battoons.

H av i kg thus trod the Grapes till the Tub
is full, and the Liquor , floating above them,
they leave off that Lxercife, and let the Grapes
lye in the Liquor for the Space of about forty
eight Hours, during which time they will fre-
quently ftir up the lame, as well the Grapes as
the Liquor, which puts the whole into a firment,
and the violent Agitation encreafes the Colour,
by attracting the more acid and aftringent Par-
ticles from the Skms and Stones of the Grapes.

When

C 53 3

When they have thus continued in their
IJquor about two Days, in which time the
lame will be of a full bright and deep R.ed Co-
Jour, they then proceed to preis them in the
Manner, as before defcrib'd, by prefling them,
cutting, and prefling again, as long as any Li-
quor will flow from tjie lame.

That Liquor which may be taken from the
Grapes, after treading, without preffing, is the
beft and moft Spirituous; that which is drawn
from the Grapes by prefling is of different De-
grees in Goodnefs according to the Cuttings.

The Liquor drawn of from the Tubs of trod-
den Grapes may be mix'd with the Wine of the
firft, fecond, third, and fourth Cuttings. Some-
times they will mix that Liquor with that of
the fifth and fixth Cuttings, preferring that of
the firft, fecond, third, and fourth Preffing by
itfelf j however in this, as the Mixture is Difcre-
tionary, {o every Perfbn muft confult their In-
tereft or Inclination, as to what Strength and.
Goodnefs they would have their Wines of, and
may mix them accordingly.

Here obferve, that the Wine drawn from
the Tub, without prefling, mix'd with that of
the fifth, fixth, and feventh Cutting will be
equal in Goodnefs, with that of the firft, fe**
cond, third, and fourth Prefling together.

A s to the Method of making White Wine in
Burgundy, and Red Wine in Champaign, they'
are much the fame, with what has been before

deicrib'd-

difcrib'd, therefore needlefs to repeat the fame
over again.

But to return to the Defcription of the Cham-
faigners Method of making their Wine, I mould
before have obferv'd, that thofe Peribns who
have large Vine-yards generally purchafe PrefTes
of their own, becaule they having them at Hand
to erect at, or near to their Vine-yards, is of
fb great Advantage in the Fineness of their
Wines.

However there are publick PreiTes, or
Mills for prefling of Grapes, for the Conveniens
cy of thole who have but {mall Vine-yards,
and cannot bear the Expence of purchafing Mills
or Prefles themfelves.

These Perfbns lying under the Difadvan-
tage of being neceffiated to lend their Grapes to
the publick Mills to be prefs'd, to prevent the
Illconveniency of having their Grapes heated in
the Carriage, they provide Barrels, with ralfe
Bottoms, or Lids ; and when they gather their
Grapes, they lay them gently into the Barrel
till the Bottom is cover'd all over, then they
lay in a falfe Lid, which is fb fix'd to the
Sides of the Barrel as not to touch the Grapes ;
then upon that they lay again a frefh Parcel of •
Grapes, and fb till the Barrels are full; yet
notwithstanding all their Precaution, they cannot
prevent their heating ; for as they are frequent-
ly oblig'd to carry them two or three Leagues
to the Mills to be preis'd, they mull fend them
in Carts, the fhaking whereof heats and bruifes
the lame, fb as to occafion the Liquor drawn

therefrom

160-J

therefrom to be higher Coloured than it other-
wife would.

'Tis the Illconvenicncy of this, has intro^
due'd the Cuftom of immitating the Red Bur-
gundy Wines in Champaign, which has been
pra&is'd for about nine or ten Years paft, with
very good SuccefS, to the great Advantage of
the Inhabitants, which they do in the Manner
before defcrib'd.

When you perceive you have Grapes ripe
enough for a fecond Cutting, you are to chufe
a proper Morning, as has been before directed,
and proceed as formerly in the gathering and
preffing the fame. However obferve, that the
Wine drawn from the firft Gathering will be
much preferable to this of the fecond.

Again, about the latter End of October,
or in the Beginning of November is the laft Ga-
thering; at which time they, chufe a fine, cool,
foggy Morning, when there is a little Froft up-
on °the Vines, at which time they gather all
the Grapes that aire remaining upon the Vines,
whether the fame be White, Black, or Green ifti ;
as there will even then be fbme Grapes which
are not filly ripe.

They are not fb careful in the gathering of
thefe Grapes, as in the former Cuttings, not
minding fo much the Colour of the Wine ; there-
fore if there be any rotten or decay'd Grapes,
they do not ftand to pick them out, but throw
them all into the Prefs promifcuoufly.

From

[ *< 3

From thele, by preffing and cutting, as be-
fore directed, they draw a Wine, called mi <vin
Boitrru. This Wine, after it has had a realbn-
able time for its Fermentation, will be a tol-
ierable good, ftrong body'd Wine, and clear
enough,

w

When your Liquor is taken from the Prel%
you muft have your Casks in readinels to put
up the lame. Your White Wines fhould be put
into new Casks to prevent their colouring the
Wines; but the Red Wines (if you make any)
and the Wine Boitrru may be put into old
Casks, without any prejudice, provided they are
Sweet and Clean.

Some little time before they put up their
Wines, the Burgiindic.ns and Cbatnpaigners will
rinfe out all their Casks with fair Water, where-
in they have infus'd lome Peach Leaves, or
Flowers, which,, thev lay, gives an agreeable
and delicious Flavour to thole Wines, which fhall
be afterwards put therein.

A s thele "Wines drawn from the laft Gather-
ing of the Grapes cannot be io perfect as the
others, occafion'd by the Grapes not being ripe
enough when they were gather'd ; they have re-
courfe to the following Method to accelerate the
ripening thereof, which is what I have before
mentioned, and promifed to (peak to in its pro-
per Place.

Also, if the Wine be of a fmall Body,

- they have recourfe to the lame Method $ which

if only when the Wines have been put in the

Casks

I 6* 1

Casks about three Weeks, to roll them up
and down therein for fbmetime, five or fix times
a Day for four or five Days fucceffively -, then
two or three times a Day for three or four Days
afterwards -, once a Day for about four Days;
then continue rolling them once in a Day for
about a Week ; then once in three Days, or
once in four or five Days:. And let the rolling,
in this Manner (if your Grapes were gather'd
very Green) be continued, in the whole, about
the fpace of five or fix Weeks.

But this rolling of the Casks muft be Di£
cretionary ; for if the Grapes were tollerably ripe
when they were gather'd, very little rolling will
ferve them, once in four or five Days for the
fpace of a Month or fix Weeks will be iuffi*
cient.

This rolling of the Liquor in the Casks will
highten the Fermentation, by the Agitation of its
Parts i and the violent Motion thereof heats the
Wine, which caufes it to purify and purge it-
felf j and accellerates the Ripening thereof, much
better than any other Manner can do.

Besides, the mixing and making it toge-
ther with its Lees, both fweetens and ftrengthens
the fame ; and renders it much more fit and plea-
fant to the Palate.

The Cakes, after they have been prefs'd as
dry as poffible, in Champaign they fell them to
the Country People, who, by Diftilation, draw
therefrom a Brandy, called Brandy of Aixne;
which is a tolkrable good Brandy, but not fb

good

C*3]

good as the Comae, becaufe the Cakes have
been too much prefs'd.

When your Wines have been put in the
Casks fbme few Days, they will ferment, whfch
you may fbon perceive, if you are curious enough
to take notice thereof

The fineft Wine, called le Vin de Goat^ wiW
ferment immediately, if you have (as you mould
be careful to do) kept fbme of it by itfelf, with-
out mixing it with any other.

You muft, when you perceive it to ferment,
take fbme of the Froth which works therefrom,
in the Nature of Yeaft, and put a little of it
into each of the Casks of the other Wines, which
do not ferment., efpecially into thole called the
Wines of the Prefs, or thofe of the fifth, fixth
Cutting, &c. which will haften the Fermentation
thereof

The fineft Wines will ferment firft, next
thofe of the Cuttings • and Jaftly thole of the
Prefs, or thofe of the laft Cuttings.

These Wines will continue their Fermentati-
on for the fpace of about ten or twelve Days,
or lbmetime longer, according to the Sorts of
the Wine, and Seafbns of the Year.

They have a Cuflom in Alface, and upon
the MofeU, that if their Grapes are gather'd too
Greer, as upon the Mofell, they never come to
fo full a Maturity, that when they have preis'd
their Grapes, and put their Liquor into proper
Casks, and placed them in their Cellers, or Store-

houles,

C '4 ■]

houfes, in order to forward the Wines, to take
off the Eagernefs, and accelerate their Ripeiling.
They have Iron Stoves in their Cellars where
they continually keep a Fire burning, which by
farifying and heating, the Air ripens and mellio-
rates the Wines, and renders them much more
palatable and agreeable than they would other-
wife be.

Whilst thefe Wines are upon the ferment,
the Bung of each Cask muft be left open, or
only cover'd with a thin Cloth to prevent any
Dirt falling into the fame, which muft be laid
hollow, fo that the Froth occafion'd by the Fer-
mentation may have Liberty to work off.

When you perceive the Fermentation to be
pretty well over, which you will fee by the
Froth ceafing to rife fo faft as before, you may
then clofe down your Bung, firft filling up your
Veffel with Liquor within about two Inches of
the Top ; then you muft open the Vent-hole,
and leave it fo, to carry off any thing that
may be thrown up by the Fermentations not be-
ing quite ceafed.

This Cuftom of filling up your Casks to
within two Inches of the Vent-hole once in every
two Days, for the fpace of about ten Days,
muft be obferv'd ; for the Fermentation will con-
tinue a confiderable time, altho' in a leffer De-
gree ; and if your Casks are not kept fo full
as that any Foulnefs thrown up by the Fermen-
tation, may be carry'd off at the Vent-hole, it will
fall back again into the Wine, and. occafion it to
be foul and muddv.

Havin©

C *5 ]

Having thus continued to fill up your
Casks to two Inches, for about ten or twelve
Days, you muft afterwards fill them to within
cue Inch of the Vent-hole, once in five or fix Days-
and continue ib to do, for the {place of a Month3
after which, once in fifteen Days will be fuffici-
ertt, for the fp'ace of about three Months,

Notwithstanding the Fermentation
will be over, long before this time laft rriention'd •
you mult yet obferve to fill up all your Casks
once a Month.; fb long as they continue in your
Cellar, though it be for feveral Years ; for you
muft confider, that the Wines will infenfiblv
waft in the Casks, and if they are not kept
continually fill'd up, will grow flat arid heavy,

I need not inform you, that vou muft ftbp
the Vent-holes of 'your Casks, when the Fer-
mentation is over; your own diicretion will be
iufficient to direct you in that, as your Obfer-
vation will be* to Inftruft you, wheri it is a
proper time.

In thampaigh, and Burkuhdy, they carefully
Obierve, to move their Wines twice a Year con-
stantly • to which purpofe, the Dealers therein,
have Store-houfes both above and under Ground,

Asout April, when they find the Warm In-
fluence of the approaching Seafbri, to prevent
their Wines from being effected thereby, thev-
lay them down in their Cellars, or Store-houfes
under Ground \ as being much cooler then
thofe above Ground, where they firfFer them to
continue^ until] about November following, when

[66]

the coldncfs of the Seafon rendering their Ware*
houfes above Ground, much cooler then thofe
under-neath; they draw up their Wines and de-
pofite them in the- Warehoufes above, where they
continue until about the April enfuing, and this
Cuftom they always obferve.

The Reafon for the lame, is, that in the Win-
ter time, Experience will convince every Perfon,
that the Warehoufes above Ground, being more
expos'd to the Rigour of the Seafon, and more
open to the Air, muft neceflarily be much cooler
than the Cellars under Ground; fo in the Sum-
mer time the Cellars are more cool than the
Warehoufes above Ground, becaufe the Air be-
ing heated by the Stm Beams has a much freer
Paifage into them than the others.

For obferve this as a certain Rule, that the
cooler your Wines are kept, the longer they will
Jaft, and the more grateful they will be to the
Palate; but let them be kept a* near as poflible
in the 'fame Degree of Temperature.

I t may here be objected, that 'tis cuftoma-
ry in cool Weather to fet Bottles of Wine be-
fore the Fire e'er it is drunk, which gives it a
more fparkling Colour in the Glafs, and renders
it more agreeable to the Palate.

But this will prove but a very weak Obje-
dion; for I am hear to direct the keeping, and
not the drinking of Wine.

The Coldnefi of the Weather, which keeps
the Body and fpirituous Parts of the Wine from
evaporating, preserves the Strength and Goodnefs

thereof j

[*7]

thereof; but when it comes to be heated, whe-
ther by the natural Heat of the Weather, or
by any artificial Means, the Particles are put
into Agitation, which, if they work moderately,-,
render the lame more delightful to the Eye, as
well as more grateful to the Palate ; but if the
lame be violent, they are immediately thrown
into Confufion, and evaporated.

For frequent Experience demonftrates this, as
an undeniable Truth, that the greater the Agi-
tation, the looner lhall the fpirituous Parts be
exhaled and loft.

A n d if Wine be kept too warm, it loori
grows Eagre and Sower , whereas the keeping it
cool will not admit of any Objection.

However thele Wines being thus rnade5
as herein directed, when the Fermentation is over3
which will be in about three Weeks time, lay
them up in your Warehoufes, or in your Cellars^
if the lame be not too hot, where when they
have lain for lome time, that you think they
are thoroughly fettled, you muft draw them off
into other Casks,

For this oblerve^ that if your Wines afs
fuffer'd to lye upon the Lees, they will loon
grow Flat and Sower ; to prevent which they
muft be Ihifted leveral times.

About the Middle of December, 3r0U may
draw them off from the Lees into frefh Casks,,
for the flrft time; after which^ lee that youtf
Casks are filled up, and then Jet them lye fo^
as they may not be Ihak'd, nor diftyrb'd, Unm

F a $h$

[ 6% ]

the Middle of February, at which time draw them
off aeain a fecond time, into other Casks; ob-
lerving you leave them quite filled up, and io
let them lye until the latter End of March, at
which time, it will be proper to mift them
asain; the third Time alfo in April, when the
ApDroaching Seafon, requiring them to be laid into
the Cellars, for the conveniency of the CoolneiSj
they ought to be again fhifted.

But thofe Perfons who pretend to be the
rnoft Curious in the Making and Managing their
Wines, and who indeed are generally allow d to
have the beft Sort, are not content with Draw-
ing them off only, as before directed, but like-
wife obferve to Shift the fame, every time they
remove them from their Warehouies to their
Cellars, and from their Cellars, up to their Ware-
houfes, fo that in four Years time, they will fhifr,
their Wines twelve or thirteen Times 3 and their
Wines are by Experience, found to Exceed thofe
of others, which are not fo carefully managed.

For this fhifting the Wines, renders them much
more brisk, lively, and fparkling, then they other-
wife would be, by reafon they are drawn ot
from the foulnefs of the Lees, and Sediment,
which their long lying in the Cask produces.

E x p e R 1 e n c e has Confirm'd this, as an in-
falible Maxim, that the Wine by long Handing,
produces a muddy Dreg or Sediment, which gives
the Liquor a heavy, faint Look and Colour ; and
not only fo, but Jikewife deminiflies and abates
the Strength and Vigour thereof; caufing it to
look more thick, dull, and faint in the Glafs, and
to be more weak, hot, and infipid to the Palate.

T o

To render their Wines more fine and agree*
able to the Eye, and the Palate, they have re-
courfe to the ieveral following Methods.

Against the time they intend firft to draw
them off, they take fbme fine Ifinglafs, about
the Quantity of an Ounce to every fifty Gallons
of Wine; and firft beating the lame well with
a Hammer, infufe it in White Wine or Brandy
until it be fully diflblv'd, or the Diflblution may
be haften'd by gently warming the fame over a
flow Fire, which would not otherwife be done
in kfs than two or three Days.

When they find the Ifinglafs to be fully
diflblv'd, they ftrain the fame thro' a fine Sive,
to clear it from any Foulnefs or Dirt, which
may chance to be therein, and about a Week
or ten Days before the Wines are fhifted, open-
ing the Bung, pour in the Liquor, in which the
Ifinglafs has been diflblv'd, then with a ftrong
Truncheon Staff which they keep on purpofe for
this Ufe ; they ftir the Wine in the Cask very
well, for about the fpace of five or fix Minutes,
obferving not to put the Stick, where-with they
ftir the fame, to the Bottom of the Cask, but
only about two Thirds of the Way down, be-
caufe they will move the Sediment at the Bot-
tom of the Cask as little as poflible.

This ftirring and mixing the Wines in the
Cask, with the Liquor in which the Ifinglafs
has been diflblv'd, puts the whole into a fer-
ment, and incorporates them together, whereby
the glutinous Particles of the Ifinglafs, feizing any
Fouhefs cr other Filth that may accidentally be

? I ill

[7°]

iii the Liquor incorporates them together, and
by its Weight caufes it to defcend to the Bot-
tom.

This Ifinglafs generally has its effect upon
the Wine in about fix or feven Days, mould it
happen either thro' the Coldnefs of the Weather,
as if that be violent, it will be an Obftruction
thereto, or from, any other accidental Impediment
that the Liquor in that time mould not be fine
enough, according to your Expectation, you may
repeat the Experiment, but let the Quantity of
Ifinglafs then put in, be but one Moiety of
what was before.

I t is not Material in what Quantity of Li-
quor you dilfolve your Ifinglafs, before you put
it into your Cask 3 a Quart is generally allow'd,
whether it be Wine or Brandy, to each Ounce
of Ifinglafs as fufficient, tho5 whether the fame
be more or lefs, is not Material.

A s fbon as they find their Wines to be clear,
they draw them off into frefh and clean Barrels,

&c,

They will with three or four frefh Barrels^
ihift three or four Hundred, or any larger Quan-
tity, for as fbon as they have drawn of one, by
emptying the Lees, Dregs, or Sediments, and
immediately pouring out the fame, it will be
preiently fit for Uie again.

This Method they obferve, fb long as their
Wines continue in the Casks j When they intend
to bottle them off, they chufe to do it on a frofty
Day, if the Seafbn of the Year will permit, if

nos

[ 7* ]

not on a cool and dry one; for Experience
has taught them to make this Obfervation, that
where the Wines are drawn of, either on a hot
Day, or on a cold and moift, or rainey Day,
the Wines will not be fb fine, nor fb brisk and
fparkling in the Glafs.

F o r if on a hot Day, the Heat occafions
the Wine to ferment, and thereby moves the
Lees and Sediment, which before lay at the
Bottom of the Casks, which mixing itfelf amongft
the Wines, caufes it to be much thicker and
fouler.

The fame may be faid, if it be a heavy, moift,
or rainy Day, the unequal PrefTure of Air be-
ing fb condene'd, lies heavier upon the Wine,
and occafions an Agitation of its Particles, which
puts it into a Fermentation, and frirs up the
Lees thereof, to the fouling and diibrdcring the
Whole.

The Weather therefore ought to be confult-
ed at the fhifting of the Wines into frefh Casks,
more efpecially at the bottleing off of the fame,
it being to be fuppos'd, when they are once
drawn off into Bottles, they are not any more
intended to be fhifted.

There is however, an Art obferv'd in Cham-
paign and Burgundy^ for keeping the Wine in
Bottles ^ which, whether known amongfr. our
Vintners and Wine-Coopers, I cannot determine,
but for the Satisfaction of thofe Gentlemen who
are ignorant thereof, I will before I conclude
defcribe the fame.

F 4 In

[7* 3

I n order to give a more lively, brisk, and
fparkling Colour to their Wines, they have re-
courfe to the following Method-

W h e n they firft fhift their Wines into frefh
Casks, they open the Bung of the Cask, intend-
ed to be emptied, and having in Readinefs lome
Linnen Cloth, they take a Bit about four Inches
long, and an Inch broad, and dipping it all
over in melted Brimftone ; then lighting one
Bnd thereof, put it into the Bung-hole, where
they let it hang, ftoping the Bung cloie down
again, until the fame be burnt quite out.

They will likewife do the lame again at the
fecond Shifting; but the Quantity of Brimftone
muft not then be fo great as before, a Bit about
half an Inch broad and four Inches long, will
be funic ient.

The Reafon of this, is, that the burning the
Brimftone, within the Cask, adds to the Bright-
nels of the Wine, and makes it much more
clear, transparent, and fparkling.

However they are Cautious not to burn
too much therein, becauie, if they do, the Brim-
ftone will not only occafion the Wine to fmell,
but will give it a difagreeable Taft likewife.

The Freucb are naturally fond of frothy Wine,
efteeming that to be the beft, nor are fbme
other People behind them in their Opinion, be-
heving the fame to be altogether Natural, and
merely the Effect of the Goodnels of the Wines.

The^

[73]

They indeed feem to differ in their Opini-
ons, as to the Occafion of their Frothinefs ; ibme
hold that it proceeds from the frequent fhifting
the Wines, and drawing them off from the
hQes.

Others will have it to proceed from the
Grapes, not being fb thoroughly ripe when ga-
ther'd.

And again, there are not wanting thofe who
impute it altogether to the Moon ; alledging, it
proceeds not from the Vine but the Seaibn of the
Year, when the lame was bottled.

W h i c;h of thefe Opinions are the right, I
will not determine, or if there may not be ibme
Colour of' Reaibn for each of them.

As to the Firft, 'tis beyond Contradiction,
Experience having fb long confirm 'd the fame,
that the Wine being drawn off from the Lees,
will be much more bright and iparkling ^ or as
the French call it, more Brilliant.

A 5 to the Second, of its being occafion'd by
the Greennefs of the Grapes when gathered, it
may in fbme Meafure be true, from this Rea-
fon, as the Wine drawn from them, was not at
firft fb potable as the other, it may confequent-
Jy retain its aftringent Quality longer, and re-
quire a greater Degree of Fermentation, yet with
proper Age, and the Helps for accelerating the
Ripening thereof,, before taken Notice of, it is
better able to retain the Soundnefs of its Body,
the Spirituous parts not being fo much feperated,

are

[74]

are not fo Volatill and ready to fly away and
Evaporate, as they are in thole Wines which are
made from full ripe Grapes.

Therefore every Motion, efpecially if any
thing violent, muft occafion a Fermentation in a
greater or lelTer Degree ; and thofe Wines which
have the moft Spirituous parts remaining in them,
muft be allow'd to be the moft ready to Fer-
ment, upon the Particles, being put into Agita-
tion > and a more violent Agitation cannot be,
than that of pouring the Wine from the Bottle or
Pot into the Glafs, for though the Motion of the
W7ine, to the Mouth of the Bottle may be almoft
inienfible, (which is to prevent the raifing of any
Sediment from the bottom thereof) yet the fail
into the Glafs is violent.

Those who would have the Effects to be
cauied by the Moon only, pretend to found their
Opinions upon Obfervations, which they will urge
they have conftantly made, and will tell us, that
if the Wine be Bottled of from the Casks, about
the begining of March ^ Old Stile, the fame will in-
fallibly prove Frothy ; but they muft continue in
the Bottles in a cool Cellar, the fpace of fix Weeks
or two Months at leaft, before they will be fit
to drink.

They fay alfo they have made the fame Ob-
fervation, if the Wines be Bottled oflf, about the
firft, fecond, third, or fourth of September, ftill it
will have the fame Effect.

But how this may be faid, to be the Effects
of the Moon, I am at a loft to determine, be-
caule the Moon is not always in the fame Pofn

tion

[75]

tion on the firft, fecond, third, or fourth Days of
September, nor on the lame Days in March, but
according to the various Years, is ibmetimes New
Moon on thole Days, and at other times Full
Moon, &c. *

However Bacchus may have the Patronage
of the Vine afngn'd him; I do not remember
that ever Cinthia, affumed any Governance over
that Plant. They might with a greater pretence
of Realbn, impute it to the Winds, which gene-*
rally fit in about thole times, which by agita-
ting the Air, put the Wines upon a Fermentation,
adding to that, that in March, the Vines are then
mooting, and in September, the Grapes are then
gathering; which if there be any fimpathy be-
twixt them, may with more realbn be judg'd to
be the occafion of, and the caufe of their Frothineis
if Bottled at thole times.

However where all thefe Three concur to-
gether, the Realbns may be much ftranger, and
perhaps, fuch as will try the Experiment, may
find the Event anfwer their Expectation, or at
Jeaft, let the Effect proceed from which of the
three Caufes loever, as the other are Obfervations
proper to be follow'd, they aflift and promote
the Accelerating, and Ripening thereof

For "tis obferv'd, that thefe Wines are not
only frothy, but like wife more mellow, brisk, and
plealant in Taft, then the others.

The demand for frothy Wines however, has
occafion'd the Dealers therein, to endeavour by
Art to lupply the want thereof; that is to con-
trive, and find out Experiments, to make their

\Vincs

t?n

Wines ftill more frothy then they would natur-
ally be.

T o which purpole, they have recourle to
fundry fort of Drugs, and Chymical Preparations
to effect the lame, viz. by mixing Allum, Spirit
of Wine, and Pidgeons Dung therein, which 'tis
certain do in Ibme meafure anlwer the End.

But this they will not attempt, till they ex>
peel: a Demand for the fame, becaufe by the in-
ftifion of thele things, and other Drugs which
they mix amongft the Wines, the Fermentation
will be carry'd to too great a height, when af-
ter fbme time, the Wines will fall flat and heavy,
and then will become dead and lower.

Thus it is demonftrable, that even in thole
Countries were the Wines are made, there are
various Arts and Adulterations practiced by the
Dealers therein, to help and remedy any defect
that may happen thereto.

The complaint thereof is not always juft, that
the Wines are Ipoil'd and adulterated, by the
Vintners, and Wine Coopers here; what they do,
is many times a work of Neceflity, when they
find them turning eagre and lower, on the one
Hand, or to fweet and ropey on the other ;
which is many times occafion'd from a mixture of
foch other matters, as have been made ule of
Originally, either to heighten and enliven the Co-
lour, or to facilitate, and accelerate the Ripening
thereof.

H e b e take notice, that thofe Wines of the
Mountains before mentioned, will keep very will

in

L 77 1

In Casks for five or fix Years, before you Bottle
them off, if you are enclin'd to keep them lb
Jong; whereas thole of the Valleys and Rivers,
fhould not be kept at moil above three, or be-
twixt three and four Years before they are Bot-
tled ; but when Bottled, will keep equally with
the other, if th° Corks be lound and well ftop'd

You muft not be Hirpris'd to find your Wines
work, long after they are put up into the Casks ;
whether the lame lye in the Cellars, or in the
Warehoule, for take notice, they will be Effected
by the different Seafbns, and the various impre-
flions of the Air.

Your Wine will frequently vary in its Taft,
as you will find by Experience ; and you mall have
New Wine in the Months of January, and Fe-
bruary next, after they were made, which fhall
be plealant and agreeable to the Palate, and
then fit to Drink ; yet in the Months of March,
and April, next following, you fhall find the lame
Wines to be grown tart, eagre, and fover, and
very unplealant to the Taft, which proceeds from
the Sympathy betwixt the Wines though in the
Casks, and the Vines, which are then (hooting,
which occafions the Wine to agitate and Ferment
the more.

But in June or July,- the Vines having done
mooting," and the Fruit being then Set, and haften-
ing to its Maturity, the lame Wines fhall be again
found to be perfectly made; of a good ftrong
and deep Body, and a plealant Flavour and Taft ;
whereas in the latter end of Auguft, and the Month
of September next following, they will again be
very hard and rough.

T H O S E

C 73]

Those Wines which I have here diftinguifh-
ed, by calling them Wines of the Rivers, by
reafbn of the Vine-yards which produce them,
lying upon the Banks thereof, will vary thus in
tneir Taft for the firft Year, after which a nice
Palate may diftinguiih fbme fmall alteration in
the Taft and Flavour the fecond Year ; but after
the fecond Year, the fame mall be infenfible.

Those Wines which I have alio call'd Wines
of the Mountains, for the reafbns before given,
will vary thus in their Taft vifibly, for two or
three Years, after which the impreflion of the
Weather, will be almoft imperceiveable.

This Obfervation alio will ferve to evince,
that 'tis not the Warmeft Climate, which always
produces the beft Wines.

T ii e y always obferve to fine their Wines
down, in the lame manner before directed, about
ten Days before they Bottle of the fame.

I n the Bottling whereof, they are very exact
and careful to obferve this Method.

Having a fufficient number of Bottles in
readinefs, to Bottle off the quantity of Wine in-
tended, they carefully obferve to fill each Bottle
more than half way above the Neck, yet not fb
as to touch the Cork.

When they have filled all their Bottles, and
carefully Cork'd the fame down, they ftrew the
Floor of the Cellar, where they intend to let
them, with Sand about three Inches thick 3 and

then

C 79 1

then lay their Bottles flanting thereon, and not
fet upright. „

This they fay will preferve the Wines, much
better than the other way of fetting them up-
right, for it prevents any Air from patting to the
Wine through the poors of the. Cork, which if
it did, would flat and deaden the fame; fo it
likewife prevents the Spirituous part of the Li-
quor, from Exhaling and Evaporating thereout.

This is fbme times attended with Accidents,
where the Corks are not found, or any ways da-
maged, there the fame will ftart out of the Bot-
tles.

T o remedy which, fbme Perfbns not only Wire
down their Corks as they Bottle of the Wine
to keep them from ftarting, but likewife have in
readinefs a Pot of Rozen and Pitch mist together,
which melting over a gentle Fire, when they have
Wired down the Corks, they dip the Mouth of
the Bottle therein, about a quarter of an Inch.

The Wiering down of the Corks, infallibly
keeps them from ftarting, and the diping in the
melted Rozen, &c. flops up all the Pores, fo as
to prevent the admiflion of any Air, or the Ex-
haling the Spirituous part of the Wine.

There are others, who when they have fe-
cur'd their Bottles in the manner before directed ;
inftead of placing them in Sand, have Wells hi
their Cellars purpofely made for this ufe, where
they place their Bottles, till they have occafion
to make ufe thereof

This

£8o ]

This will keep them much cooler than the
other Way, and renders the Wine more brisk,
and fparkling in the Glafs, as well as more
cool and grateful td the Palate.

I n fome Years ( if the Grapes were over
ripe before they were gather'd) the Wine, tho*
in Bottles, and kept in the cooleft Cellars, will
grow thick and ropey, and taft fickly and faint,
fb that it will not be fit to drink -, however, it
will in time grow thin again.

But when it is fb, the niofl: proper Way
is, to remove all the Bottles into the Irefh, open
Air, or carry them into an open Garret, if you
have fiich a Conveniency ; they will there recover
themfelves much better in the fpace of eight
Days, than they would in the Cellar^ in the
fpace of fix Months.

But there is yet a more expeditious Way,-
if you have occafion for the Wine for prefent
Drinking, which is this ; take one of the Bottles
in your Hands, and fhake it violently for the
fpace of about two Minutes; then opening it
immediately, let it flaunting; all the foul, ropey
Dregs will prefently rife to the Top of the
Bottle, along with the Froth, which you may
fiing off at Pleafure, and the reft of the Wine
will be fine and potable.

Here take Notice, that the hotter your
Wine is kept the more Rough and Hard it wilt
be.

Having*

C8< 3

Having before directed the fhifting the
Wines into frelh Casks from time to time, it
may not feem impertinent to take Notice of an
Invention, they have in Champaign^ for drawing
or forcing the Wine out of the Cask, with the
leaft ftirring of the Liquor, which they do in
this Manner.

They have a Leathern Pipe, about fix, feven
or eight in Foot length, or more, as they think
convenient, and about eight or ten Inches in Cir-
cumference j which is well Sowed, and Waxed fb
as to prevent any Liquor runing thereout.

T o each end of this Pipe, is faften'd a hollow
Wooden Plug, or Screw j in the (fame manner
with thofe ufed by the common Brewers, in Start-
ing their Beer ; the one End whereof, they fix or
ticrew into the Tap-hole of an empty Veflel, and
the other End is in like manner, fix'd or fcrew'd
into the Tape-hole of the full Veflel, which is
intended to be empted.

Then opening the Vent-holes of each Cask,
if the fame are fet level, the full Veflel will with-
out any trouble, about half empty it felf into
the other Veflel, through the leathern Pipe be-
fore mentioned, in a very little time, and with a
flow Motion, without much heating or agitating
the Particles of the Wine.

Having proceeded thus far, they have re-
courfe to the following Contrivance, to perfect the
fame, without removing the Veflel

G They

C ** 3.

They iiave Bellows pnrpofely made for this
ufe, which are very ftrong, and ibme little mat-
ter longer then the common Kitchen Bellows, the
Pipe of which, is fomething longer then the o-
thers, with a Foot on the under Board, above the
Vent-hole, for them to reft upon.

On the Extremity of the Pipe, or Nofe, or
Noifel of the Bellows, is a Screw, and in the
Pipe thereof, a {mail Flap or Sucker, which when
the Bellows, being full of Wind are prefs'd down,
naturally is fore'd up, it opening outwards; to
^ive vent to the Wind, which is prels'd for-
wards • but as fbon as the blaft is over, the
Sucker or Flap falls with its own weight, and
prevents .an* return of Wind back again that
ivay, 4

There is alfb a Pipe of Wood fitted td
the Bung of the VefTeJ, which being taper like
a Spigot, will fuit any VefFel, and is made either
to drive or to fcrew into the Cask; this Pipe
is hollow from the fmaller end, to within about
two Inches of the other end, at which diftance
from the Top, there is a Hole through the fide
of the Pipe which meets' the other.

The Screw upon the fmall end of the Pipe
of the Bellows, muft be fcrew Jd into the Hole
in the fide of Wooden Pipe or Plug, and the
imaller end of the Plug, either fcrew'd into the
Bung-hole of the VefiTel intended to be empty'd,
or elfe drove hard down, and faften'd with a
Screw to prevent its rifmg, but its being fcrew'd
into the Bung-hole, is the belt and lafeft way.;

Your,

[83]

. Your Plug being thus fiYd in the VefTel
and the Pipe of your Bellows into that, "the Foot
of the Bellows will reft upon the' Veflel, being"
about the fame height with the Plug from the
Bung. - % • £

. Then by blowing with the Bellows, the Air.
which pafles thro5 the Plug, will force aJJ the\
Wine out of the Vcifel to be emptyed, into the :
Other to be filled. But the manner thereof; will
be better Comprehended by the following Figure. *

A Reprefents the Bellows.

B The place where the Flap or Sucker is plac'd,

to prevent the return of the Air, when once

it is forc'd out of the Bellows.
C The Plug fixed in the Bung of the VefTel,

either by being drove down with a Mallet, or

fix'd with a Screw, to prevent the Air from

forcing it out of the Veftel.

The Hole at C is where the Nbfe of the
Bellows fcrews into the Plug, which is hollow^ to
Jet the Air into the VefTel,

G 3 D The

[343

D The VefTel to be Emptied,

E* The VefTel to be Filled. ■

F The Leathern Pipe fix'd to the Tap-holes of

each VefTel, through which the Liquor runs
■ from the VefTel D into the VefTel E
G The Foot of the Bellows, which refts on the

VefTel, to fupport it whilft they blow.
H The Vent-hole, where the Wind enters into

the Bellows, in the common manner.

The Air entering into the Bellows by the
Vent-hole at H, is, by preffing down the Bellows
forc'd onwards to B, where the Flap opening
outwards, it naturally raifes the lame, and pafles
through the Nofe of the Bellows, and through
the pU C, into the VefTel D, by preffing the
furface "of the Liquor equally and gently, it-
forces the Liquor through the Pipe F into the
VefTel E.

When the upper part of the Bellows is lifted
up again for frefh Air, the Wind indeavounng
to return back again from the VefTel D, forces
the Flap or Sucker at B clofe, which Itops the
return thereof

But when the Bellows are gently clos'd a-
gain, the wind having no Vent at H, forces open
the Flap B, paiTes through C into the Cask D,
where by its prelture upon the Liquor, it forces
it forwards through the Pipe F, into the VefTel E.

Thus thefe Bellows being fix'd, and blown
gently, preffes the Liquor all out of Dm E,
through the Pipe F, without caufing the leait Agi-
tation upon the Surface or heating the lame

at all, ,t.

When

When they have thus forc'd ail the Wine,
except about eight or ten Quarts out of the
VefTel D into E, they then ftop the VefTel dole
to prevent the return of the Liquor, whilft they
remove the Leathern Pipe F, which having done,
they gently draw of the Liquor remaining in the
Cask D, obferving, that there be not the leafl
Foulnefs, which they carefully mind.

They have then a large Funnel of Tin in
readinefs, having a Pipe about eighteen or twenty
Inches in length, the bottom of which, is not
open like the common Funnels, but cover'd with
a Plate of Tin, having only a few {mall holes
therein, but not {b big as thofe in the Mouth of
an ordinary watering Pot.

Through this Funnel (the Pipe being Jong
enough to enter the Liquor in the VefTel E )
they pour the remainder of the Wine drawn out
of the VefTel D, which by the means of the fmall-
nefs of the Holes in the Pipe of the Funnel,
can pals but flowly; and coniequently muft oc-
cafion the leaft Agitation, which muft necefTarily
be much greater, if it were fliffer'd to pais
through more violently.

Having thus Empty 'd one' Cask, they pafs
on to the next, until they have fhifted then* aJXj
Obferving to fill the lame carefully, within an
Inch of the Vent-hole.

I n this manner they fhift their Wines, three

or four times ibon after they are made till ai>p .;•

the April following; afterwards as often as titty

remove them from their Warehoufe and Cellar-,,

G 3 in

[ %6 ]

in order to give them a better Colour, and make
them more brisk, and lively; not forgeting the
ufe of the Ifinglafi, in the manner before di-
rected.

Thus having (hewn the Nature, and manner
of Fretting the Grapes, Casking, Fineing, Pre-
ferring, and Keeping the Wine ; as the iame is
practiced in Champaign, and Burgundy ; it will be
proper to return to the firft Subject, the Vine-
yards, and lhew how the fame are to be Manag'd,
after the Grapes are gather'd.

After all their Grapes are gathered, and
their Vintage over, in November their Vignerons.
or Labourers, return back to the Vine-yard, and
Cut all the Vines down, to within two "Inches
of the Ground; and bundling up the Cuttings
and Branches, into little Faggots, difpofe of them
for Fewel.

The reafbn of their leaving two Inches of
the Stock above Ground, is, becaufe the next
Year, the young Shoots come out from that Place,
and form a fbrt of a Knot or Head, from whence
the Fruit proceeds.

And thus Annually, they cut their Vines
down to this Head; after which they dig the
Vine-yard all over, throwing it into Trenches, as
before is directed; and proceed in the fame
Manner.

There is a Cuftom in Champaign-, and Bur-
gundy, and likewife in fome other parts of France,
that when they Weed the;r Vine-yards, they bring
out their Weeds in Baskets, and cany them to

fbme

[ «7 ]

fbme little diftance near the Vine-yards; where
making Fires, they burn them, and afterwards
bury their Ames, pretending this keeps the Cat-
tle from entering their Vine-yards, who fmclling
the Allies, will not come near the fame, but fly
from them.

W hat ever truth there is in this AlTertion,
I will not take upon me to determine; but only
relate their Opinion, as well as their Practice in
this particular, and leave the Reader at Liberty,
to cenfure their Proceedings, or try the Experk
ment if they think fit.

These are the Cuftoms in Planting, Maria
nuring, and Cultivating a Vine-yard; which are
obferv'd in Champaign, and Burgundy ; as like-
wife in the PrefTCng, Making, and Managing their
Wines, which I have chole to lay before the
Reader, as the mofl agreeable to Reafon, and to
Evince, that the goodnefs of the Wines, proceed
from the Induftry of the Inhabitants, rather then
from the Advantages of Soil only, there being di-
\*ers other places in France^ much more Southerly
then Burgundy, or Champaign, whofe Wines are
neither fb alluring to the Eye, nor fb grateful
to the Palate.

I n Languedock, the Soil is indeed Richer then
either that of Burgundy, or Champaign ; yet their
Wines are much poorer, befides the Reafbns I
have before Mention'd for it, there is another
which is, that they are neither fb diligent in the
Culture of their Vine-yards, nor fb careful in
Making, or Managment of their Wines.

G4 The.

[88]

The fame may be faid of divers other parts
of France, about Paris particularly, where through
the negligence of the Natives, and their carele£
nefs in the Management of their Vine-yards, their
Wines have but a very indifferent repute.

Having thus far treated of the Vine-yards,
and the manner of Making the Wine, in fuch a
Method as to render the fame obvious to the
meaneft Capacity; it may not be amifs here, to
defcribe the feveral Sorts of PrefTes made ufe of
in Burgundy, and Champaign ; of which there are
three Sorts.

The Firft whereof, which is alfb the leaft,
is call'd an Etiquet; it is about feven Foot Square,
and will coft about feven or eight Hundred Li-
vers, or about fixty Pounds Sterling. One of
thefe PrefTes, are fiifficient for thofe who have
but fmall Vine-yards, and may be work'd with
four Men.

The fecond Sort is called a Cage, and is a-
bout ten or twelve Foot Square, and will Coft:
about two Thoufand Livers, or One Hundred and
Fifty Pounds Sterling ; this will require fix or eight
People to Manage the fame; this is fit for all
thofe who have not very large Vine-yards, be-
ing capable of Preffing in one Day, tv/o or three
Hundred Gallons of Wine.

This fort indeed, is what is made ufe by
thofe who have the largeft Vine-yards in Lan-
guedock, and Province, and other parts of France $
for there Wood is fb very fcarcc, that there is
hardly any Perion in thofe Provinces, (amongft

the

[§9 3

the Dealers in Wines, that would be able to pur-
chafe one of the largeft Sorts, which are call'd
Seijfons.

These Sorts are about fixteen Foot Square,
and will Coft about one Thoufand Crowns each,
Or three Hundred Pounds Sterling.

These Prefles confift not of feveral Pieces
of Wood, joyn'd together, but are contrived in
the following Manner.

The Ground is firfl Dug away, where the
Prels is intended to be Erecled, for the Depth
of about three Foot, and about fifteen Foot Di-
ainiter, in a Circular Form, then they lay two crofs
Beams of a van: thicknefs on the bottom, crofs
the Center of the Ground, where it has been
dug away; anfwerable to this, is another crofs
Beam prepar'd, of equal Magnitude with the
other, and two large Pofts, turn'd in the man-
mer of Screws, which by being let into the ends
of the crofs Beams underneath, and in the like
manner above, and fo hVd to each of the Beams,
that they neither rife nor fall, yet will turn
round about.

Those Perfbns who have ever feen any of
our Packers PrefTes, may eafily conceive the na-
ture of the Frame of this.

Each of the fide Jambs or Fofts, being turn'd
in the nature of Screws, there is another crofs Bar
of equal fize with the crofs Beams before Men-
tion a; through each end whereof, is a hole
made Screw fafhion, which is propoi'tion'd to ad-
mit

mit the iide Jambs or Poft, to Screw through the
lame.

The fide Jambs being fo fix'd, in the under
and upper Tranfbms, as to prevent the Floor of
the Prels from fhrinking, or the Cap of the Prefs
from flying of j and being made fb as to turn in
their Sockets, will by being turn'd round, force
down the Bar, through which they Screw, towards
the Floor of the Prels.

The whole, being in every refpecl like one
of our Packers Prenes, but much larger and
itronger.

Upon the Floor of the Prefs, is a Frame of
Wood in a circular Figure, about eleven or twelve
Foot over, and rais'd about two Foot high, in
the extreem parts whereof are cut Notches or
Groves, about two or three Inches Deep, and the
like Breadth, with Gutters from each other, that
the Liquor running from the Grapes, on to the
Floor of the Freis, may through them find a
readier PaiTage to Vent it felf from the Spout
of the Prels into the Cask or VefTel, fet to re-
ceive the lame.

The Body of thefe Pueflfes, confifts not of a
fix'd Frame of Wood or other matter, in which
the Grapes are to be prefs'd, but of feveral pieces
of Wood of equal length and fize, which they
Jay Tranfvers to each other, in this Manner,

First laying down upon the Floor of the
Prels, two of thefe Pieces, at about the diftance
of three or four Foot from each other, they then*
lay other Pieces Tranfvers to, and upon them, at

the

the like diftance, fb that there remains a Square
or Cavity in the Middle, betwixt them, of three
or four Feet Diamiter, they then fill the laid void
Ipace betwixt the Beams with Grapes, and lay
other Beams Tranfverfe to the laft, continuing
the fame, until they have piii'd up the Grapes,
and fram'd up an open Square in this Manner,
four or five Foot in height, confiding only of crofs
Bars, or Tranfbms.

The Lid of the Prefs, which is to let down
into this open Part or Cavity betwixt the Tran-
fbms, and confifts only of a very heavy piece
of Wood, being let down upon the Grapes, will
force fbme part thereof through the Cavities, be-
twixt the Tranfbms, on to the Floor of the Prefs ;
but the greateft part thereof will continue under
the Prefs, and by the weight of the Lid only,
the Liquor will flow plentifully there-from.

This Liquor which thus runs from the Grapes
in this Manner, is what is call'd, Le Vm de Gout,
or Le Yin de VabaiJJimcnt.

When the Liquor ceafes to run pretty plen-
tifully, they remove the Lid of the Prefs, and
taking away all the crois Bars or Tranfbms, with
Heel Shovels, on purpole for Cutting., they Pare
away all the Edges of the Cake, then laying down
the Tranfbms again in the lame manner, they
were before, fill up the fquare with the laid Cuttings,
and the Grapes which were either forc'd over the
Prefs by letting the Lid down thereon, or by
filling up the lame with other frefh Grapes.

Then letting down the Lid of the Prefs again,
you will readily perceive the Liquor will not run

lb

£* 1

fp pleafantly as before, without Screwing down
the lame, which muft be done pretty ftrongly;
but at the fame time, with as much expedition
as poflible, to prevent heating, and colouring the
Wine.

When the Liquor ceafes to run, then take
up your Prefs again, and cut the Grape Cake
into pieces, throw "it up into the Prefs as before,
and Prefs it over again ; this Preffing will yield
a greater quantity of Liquor, than either the firft
or fecond did, for the Grapes will not now fly
fb much from under the Prefs as before.

T ii u s continue Cutting and Prefling your Cake
divers times over, as long as any Moifture will
run there-from ; in fix or {even times prefling, it
will be almoft as hard as a Stone; which even
then by Diftilation, will yeild a tolerable good
Brandy.

I t may be here proper to take Notice of the
feveral ways of raifmg and procuring Vines, in
order to flock a Vine-yard, fince at the Rates
the Vines are {old by the Gardeners, and Nurfery
Men about the Town ; it would come to fb ex-
traordinary a Sum, to Plant a good Vine-yard^
that few or none would be willing to try the
Experiment.

For according to the Method us'd in Cham-
pd/gn, for Planting their Vines ; one Vine-yard of
four Hundred and forty Yards in length and breadth,
being forty Acres of Land, would require at Jeaft
one Hundred Thirty two Thoufand Flams; which
at the Rates the Gardeners, and Nuriery-Men

C 93 1

fell their Vines ; if at Six Pence per Root only,
would coft three Hundred and thirty Pounds,

Besides fb great a Number, could not be
fupply'd by all the Gardeners, and Nurlery-Men
in the Kingdom; unlefs the fame were purpofely
rais'd, to anfwer the Demand.

To obviate therefore the difficulties which
might arife from the Scarcity, as well as the
Charge; it will be proper to mention the feveral
ways of producing Vines, whereby a fufficient
Quantity might be fpeedily rais'd, and at a Imall
Expence.

The moll common way amongft the Gardeners,
and Nurfery-Men, is to raife them from Layers,
that is from young Shoots, from or near to the
Root of the Tree; which when they trim their
Vines they leave thereon, ibmetimes one, two,
three or four to each Vine; which being bent
down to the Ground, and the middle of the Shoot
Jaid therein, about five or fix Inches deep, care-
fully cover'd with good Earth, or Mold, and the
end of the Shoot left above Ground, it is fed
with Juices from the Body of the Tree, untill
the part of the Shoot, which is buried in the
Ground ftrikes and take Root, after which fe-
perating the fame by cutting it of from the Vine,
it becomes a Plant, and will bear about the third
Year after.

This is the common Practice amongft the
Gardeners and Nurfery-Men, but the lame is
very tedious, and the produce very finall,
they can feldom lay down above three or
of theie Layers from one Vine in a Year.

Another

[ 94 ]

Another way much readier for producing
Quantities of young Vines • and whereby a Perfon
may loon fupply themlelves with any Number
they mall think necerTary, and which I have feen
try'd with Succels, is this.

T o take the young Shoots, Suckers, and Trim-
ing of the Vines, at the Pruneing, about eight or
ten Inches long, and clap them into a Pitcher,
or Pail of Water, as they are cut of^ until they
can let them in the Earth.

When you are ready to ibt the lame, having
prepar'd a lmall Spot of light, warm, mellow
Ground, pluck of all the Leaves from the Setts,
and thruft them about fix or leven Inches into
the Earth, they will there take Root and Grow,

I have leen of thele young Shoots or Twigs,
let in this manner, and Shooting within one
Month afcer ; though they have not been
let at above an Inch and a half, or two Inches
alunder, but it muft be a very light Soil ; though
I mould think it much better, were they let at
the diftance of three or four Inches.

Let them not be let in to cool a Place, nor
where they will be to much expos'd to the Ex-
tremity of the Weather, for a little matter muft
needs kill them, before they have taken Root.

About November, or the latter end of Oftober
after they are firft let, you may cut them down
to within two or three Inches of the Ground, in
order that they may the better ftrike at the
Roots j thelc will in time become good Vines,

and

C 95 ]

and is a proper Method for fuch Perfbns, who
would raiie a large Number in a very fhort time ;
for you may take from fbme Luxurious Vines, five
Hundred of thefe Shoots in one Seafbn, whereas
of Layers, you could not, perhaps, procure above
three or four in a Year.

There is another way, which I approve of
ftill, better than any of the other, which is
this.

Make choife of fbme Frolifick Vine, whofe
Shoots are very Luxuriant, and having fingled
out one or two more of the longefr, Branches
thereof, open Trenches from the Root of your
Vine, equal to the length of Branches, about
{even or eight Inches deep.

If you perceive the Soil to be cold, heavy,
or clayey, then mend the fame, by a proper
Mixture of fit Mannure to Invigorate, and Mel-
low the fame.

Having done this, bend the Branches down,
and lay one in each Trench at the depth afore-
iaid, quite from the Root of the Vine, but do
not cut it off; if there be any ftrong Shoots
upon the lame Branch, you may likewife Jay them
down, by opening a Trench for the lame, of a
length iufficient; having thus laid down thefe
Branches, as many as you think proper from your
Vine, but not fo clofe that they may either pre-
judice one another by the Roots, which will
moot out from the Branches intermixing, or by
the Earths not yeilding a proper fupply, and
fufficient Quantity of Juices to iupport the lame.

Ihoss

[^ ]

Those Branches will in a fhort time, fhoot
out a vaft Quantity of fmall Fibres, quite from
the Root of the Vine, to the extremity of the
Branches j which Fibres will take Root in the
Earth, and draw Nourifhment therefrom, which will
occafion the Branches to lend forth a great number
of Shoots, which will the fecond Year appear
above the Earth, the whole length of the Trenches
where your Branches were laid down.

Then with a Knife, you may feperate the
Branches from the Vine, dole to the Root,
leaving the fame flill in the Ground ; when the
Shoots appear ftrong and vigorous, at the Seafbn
for Planting j having firft prepar'd your Soil,
where you intend to Plant, take up the Branches
with all its Shoots, and Fibres thereon, and with
a fharp Knife, cut the thick Branches directly
crofs into little fhort Pieces, about two or three
Inches each in length, leaving both the Shoots, and
Fibres thereon.

Plant thefe little Pieces in your prepar'd
Soil, at the diftance you intend your Vines, and
if the Soil be kindly, they will moot apace ;
thus from one of thefe Branches, have I feen
above one Hundred Vines rais'd in a fhort time,
which have fhot and tlirove very well, and bore
very kindly.

And of thefe Branches may eafily be laid
down Annually from each Vine, enough to raife
a large flock of Vines, in a fhort time.

This will be a more Expeditious way, than
the railing them from Cuttines, as is before Men-

tion d

C?7]

fion'd, for though you may have the pleafure of
feeing the Cuttings fhoot fboner; they will be
but weak, and longer before they bear, thefe
having a much ftronger Root in orie Years time,
than the others will have in three.

.When you have Planted them out in your
Vine-yard, you muft keep them Cutting and
Pruning, in the manner as before directed.

A m Experiment has been try'd with Succefs,
by laying down all the Branches of a large Vine,
ill the manner before defcrib'd; and afterwards
Planting the fame out again, in the manner di-
rected, and not only fb, but likewife by cutting
the Root thereof into pieces, in the lame man-
ner, and Planting the lame, which has fhot vi-
gorouily, and produced Fruit in a plentiful man-
ner j but this Obfervation muft be made, that
the thicker the Root is, the larger the Pieces
muft be, by realbn they are fb much older,
and therefore require a greater Quantity of
Juices, in proportion, to iupport them, till by
being thus feperated, the new Fibres which
fhoot from them, occafions them to become
more Vigorous, and Luxuriant than before, and
will bear more in proportion.

Thus from one of thefe Vines, according to
the above Experiment, was produc'd upwards of
fifteen Hundred Vines, a number fiifficient to fet
above half an Acre of Ground, in the manner
propos'd,

Yet the beft and eafieft way, (though not
pra&is'd by our Gardeners, and Nurfery-Men in
England') for raifing them3 is by Sowing the

H ' Grape

Grape Seed ; m which all that is needful, is
Shis.

M a ti. e choice of fuch Grapes as you intend
to raife your Vine-yard of, and having fav'd a
large Quantity of the Seed or Stones, Jet the
fame be thoroughly dry'd before you low it.

Then preparing a fmall Plat of Ground, in
the Nature of a Cucumber-Bed, fbw your Seed
therein, about three or four Inches deep ; let it
not be too much expos'd to the Extremity of
the Weather, you will in a few Months time
perceive the young Vines to appear very pro~
mifingly, which will Ihoot that lame Year to fix
br eight Inches in height.

About the latter End of Offober, or the be-
ginning of the November following, cut them
all clown, to within two or three Inches of the
Ground, obferving to' cut 'em off a little above
the Joynt I then if the Place is too much ex-
pos'd to the Severity of the Weather, when the*
approaching Seafbn comes on, cover them with
Mats, or fbme other Sort of Fence, to protect
them from the Froft and Snow, till the ap-
proach of a milder Seafbn, remembering, how-
ever, to allow them the Benefit of the frefh
Air, on thofe Days and Times which are inoft'
favourable.

The next Spring, you will find 'em begin
to flhoot again, more vigoroufly than the Year
before i and if you perceive they are too Lux-
uriant, you may crop the young Tops, and
prune them again, as before.

The

[w]

The next Year they will be ftrong enough
to refill the Weather, and you may begin to
draw the Iargeft and molt, promifing of them
for planting out into your Vine-yards,

But if you have fbwn your Seed too dole,
that you find the Quantity is likely to prove
any Obftruct-ion to. their growth, it will be pro-
per to draw off the moft promifing cf them the
lecond Year, and plant them out into Beds, at
the Diftance of five or fix Inches afunder, where
they will thrive extraordinarily well ; and in a
Year or two afterwards yon may plant them in
your Vine-yards with good Expectation of Sue-
eels.

. These Vines, thus rais'd from Seed, will
bear Fruit about the fixth Year; but notwith-
standing, they are preferable to thole rais'd from
Layers or Cuttings ; tho' thole rais'd from Layers
will bear the third Year, and thole from the
Cuttings about the fifth Year; for thele rais'd
from .Seed, will be more Itrong, vigorous, and
bear in a much larger Proportion are not lb
fubje^ to any Accident, and the Fruit will be
much iner and better tatted, and the Vines con-
tinue much longer, they being fed and nourifh-
ed from their own natural Root originally;
whereas all the others is only an artificial Way
of Production,

B y this Method of railing your Vines from
Seed, in order to be fiipply'd with Fruit of the
Product of any Country, 'tis only to procure a
fufficient Quantity of Seed from thence, which
may be had at a trifling Expence* Either the

H ft iSeed.

[ 100 J

Seed aioite, or the Fruit, tho' if you have the
Fruit, you are moft certain not to be deceiv d
Jn the Sort.

There are feveral Ways of preferring the
Fruit of any Country, (from which you may at
Pleafure federate the Seed.)

The Grapes from Spain, Portugal, Italy, &c.
are frequently brought over from thofe Parts,
in Boxes, frefli and good ; and fold by feveral
Fruiterers, and other Feiions in the Town.

The like is brought over feveral Ways, and
pfelerv'd from Putrefa&ion, by drying the fame
in leveral Degrees of Heat, as may be feen in
the Mallago and Smyrna Rayfons, and Rayfons
of the Sun.

And from each of thefe Sorts, or any other
Sorts brought over, in the like Manner the Seeds
may be taken, and preferv d for Sowing, which
will anfwer Expectation; for the drying the
Grapes does not in the leaft deftroy'd the Life
of the Seed, or hinder'd the vivifying Faculty
thereof, it being only the more watery Part
of it, which is exhal'd by the Heat, and
which, if not evaporared, would caufe the Fruit
to putrify, as we fee in Grapes, Mulberries,
Strawberries, Rasberries, $3c. which, if gather'd
with any Dew or Wet upon theirij and laid in
a cool Place, where the Moifture cannot be
prefently exhal'd by the Sun, or fome other
proper Degree of Heat, will immediately grow
Rotten and Mouldy.

Th os e

[ ioi 1

Those Perfbns3 who will be at the Expence
of purchafing the Plants from Abroad, may, by
a proper Correspondent, do it. The Charge of
the beft Plants, in Champaign and Bttrgtmdy, fit
to let out into a Vine-yard immediately, is about
Eighteen-pence per Hundred.

These may be pack'd up in Barrels, with
a imal! fpiinkling of Earth amonft them, and
being taken up about Michaelmas, will keep in
that Manner until Chriftmas, or longer, without
being put into the Ground, and may fafely be
tranfported to any Place.

Of the feveral Ways and Manners of Pro-
duction, before fpoken of, I mould moil approve
of railing the Vines from Seed; for tho' they
are Something longer before they begin to bear,
they will quickly exceed all the others ; adding
to that, that the Charge is inconfiderable, as
well of Seed as Tillage, a Spot of Ground of
only ten Yards {quare, will be fufficient to raife
above one Hundred and Fifty Thoufand young
Vines till they are fit to be traniplanted.

The next, to raifing 'em from Seed, I would
prefer that of producing them from an old Vinea
or from the Branches thereof, in the Method be-
fore defcrib'd, they being in Strength and Good-
nefs equal to thofe rais'd from Suckers, befides
the Difference in Quantity, one Vine being hard-
ly capable of yielding more than three or four
Suckers annually ; whereas from the Branches
laid down, as directed, they will produce as
many Scores.

H a The

C I02 3

The third Way, from Cuttings, one may
indeed raife any Quantity they think neceflary;
but they will be five or fix Years before they
begin to bear, and great Care mult be taken,
that they are not fuffer'd to run too luxurioufly,
or Ipend themlelves too much in mooting ; for
the Roots being but weak, they would ibon de-
ftroy themfelves, if fuffer'd to run too much to
Headj thefe ought to be kept down for two
or three Years at leaft.

The Advantages of this Method, is, that-
one may in a fhort time procure any Number of
Plants that fhall be necefTary for the flocking
any Vine-yard whatfbever; and with Care theie
will raife a very good Vine-yard, keeping the
Stocks down, .to encourage the Roots, until they
come to a Perfection in growth, when they will
fhoot on as vigoroufly, as any others.

Havikg thus briefly run thro' the feveral
Cuftoms of divers Provinces, in Cultivating, Ma-
nuring, Pruning, and Dreffing of Vine-yards ; and
likewife in gathering the Grapes, prefling the
fame, making, managing, and keeping the Wine,
it may not be amifs to give a Kalenderical Ac-
count of all the neceifary Works proper to be
done, in each Month of the Year, as well in
the Vine-yards as in the Cellars ; whereby the
Reader will have a much better and clearer Idea
of the Whole, and the Times proper for the
Management thereof, than otherwife they might
have.

I n order to which, prefuppofing that a Vine-
yard has been cultivated, manured, fet, and

planted

[ I03 ]

planted in the manner before directed, for the
ordinary annual Work. I fhall b^gin with the
Month of

January.

I n this Month, there is little needful to be
done to your Vine-yard, unlefs you will turn the
fiirface of the lame, and cafl it up more into
order, Trenchwife, it being fuppos'd that you
have Dug the fame before, at its proper Seafbn -,
thole things proper for the time of the Year,
you may Sow or Plant in the intermediate Spaces
betwixt your Vines, taking care to leave inch
Spaces, as will without prejudice admit your
coming into the Vine-yard, to perform the ne?
ceffary works o{ the enfuing Seafbns.

February.

I n this Month, take of your prepared Manure,
made from Hogs, Sheep, or Cows Dung, well
mix'd with a proportionable quantity of Earth ;
after the fame has been expos'd to the Weather
for fbme time, to difperce the ill Effiuvias that
would otherwife arife from the fame, and pre-
judice the Vines, by giving an ill flavour to the
Tail of the Fruit. The preparing of this Manure
has been before directed, of this let a finall
Basket full be laid upon the Ground, and fpread
about the Root of each Vine, the better to dif-
perce and draw off any ill ofFenfive Smell, that
may therein otherways remain ; this Manure having
thus lain expos'd to" the Weather, about ten or
twelve Days, open a little hole about a Foot
deep, at the back of each Vine, and bury the
Manure which you had before fpread about the

H 4 Root

>

/

E »04 ]

Root therein; This will wonderfully ftrengthen
and invigorate the Vines, and they will fhoot and
bear much better for it; In your Pruning your
Vines, oblerye to cut them down dole to the
head of the Vine, which by your Annually cut-
ting them down to the lame place, you will find
will form a Knot or Head, from whence young
Shoots will always Iprout, thefe Shoots you muft
take quite off, excepting one or two of the moft
promifing, you may plant young Vines in the
room of any fiich as are decaying, if you have
omitted the doing thereof, in the three laft
Months, draw of your laft years Wines into
frefh Casks, in order to the better fining the
lame, remembring to make ufe of the Ifinglals
dilblv'd in Water, Wine, Spirits of Wine, or
Brandy, as before directed, and Iikewile the
Brimftone, keep your new Wines fill'd up in the
Casks,

March.

Your Vines will in this Month begin to
flioot ftrongly, oblerve to nip of from time to
time, any young Sprouts, Shoots, or Suckers^
arifing from the Roots whilft they are very tender,
excepting thole left for Fruit; In order to en-
courage the bearing Branches, and having pro-
vided a fufficient number of Poles, or Sticks, of
fuch forts as you think proper . for your ule,
ftick all your Vines therewith ; Prune fuch as
you have either forgot, or have not had time to
do before. As to your Wines, oblerve to draw
off in this Month, as well your old Wines^ as
your new, to make them more fine and bright;
thole Wines which you intend to Bottle, are
fitteft to be drawn off this Month., let them be

• • plac'd

C io5 ]

plac'd in your cooleft Cellars, as alfo thole
Wines in the Casks like wife, to defend them
againft the Heat of the approaching Seafbn, lee
that your Casks are kept full, within an Inch
or two of the Bung, to prevent their flatting or
growing lower.

• April.

Be careful to keep your Vine-yard free from
all obnoxious and offenfive Herbs, Weeds, or
Grafs; tye up the Shoots of your Vines to the -
Sticks, with Rufhes, or Baft, fuch as Gardeners
Matting is made of, and not with Packthread,
or any fuch like faftnings, for as that rots and
fwelJs with Rain, or any Moiflure falls upon the
lame, it breeds and harbours Vermine, to the
prejudice of your Vine-yard; in this Month, if
your Vines fhoot Luxuriantly,' you may begin to
Top the lame, by niping of the Heads to about
eighteen or twenty Inches in height ; fufifer not
any thing Planted in your Vine-yard to run fo
high, as to interpofe betwixt the Sun and the
Vines, that may prevent their being fully expos'd
to the W^armth of the lame, or depriv'd of its
kind, and benign Influence ; enter not into your
Vine-yard, in this or the next Month, whilft
there is any Rain, Dew, or Fog, upon the Vines,
nor until the the Sun has exhal'd the Moifture
from the Vine-yard, by realbn, mould you handle
any of the Vines then, it will be very preju-
dicial thereunto, and thole which are Co handled,
generally Die, or at leaft Languifh for a long
time, before they can recover themfelves; Ihift
the remainder of your Wines, not fhifted in the
Jaft Month, into frefli Casks, whether the lame
fce- New or Old Wines,

M a y

[ 10(5]

May.

Your Vines will now moot lb Luxuriantly,
it will be neceffory you go over your whole
Vine-yard, taking of from the Heads, all fuper-?
fluous Shoots, not intended for Fruit, and like-
wife to Top all thole that are defign d for fuch -,
To tye all your Vines to their proper Supper-
tors with Baft, or Rum as aforelaid, at about fix
or leven Inches from the Ground, and likewile
at about fifteen qr fixteen, tye them clofe enough
to keep them from finking with the weight of
the Fruit, yet not ib cloie as to pinch or ob-
ftrucl: them in their Growth ; but let thefe Works
be done in the midft o£ the Day, and whilft
the Weather is warm, for mould you handle the
Vines whilft the Dew is upon them, you will
find it will prove very pernicious to the lame.

Y o u r Wines having been all fhifted in the
two laft Months, you have nothing more to do
to them in this, than only to oblerve, that the
VefFcls in which they are contain'd, are kept al-
ways full, at moft not to want more than an
Inch and half, or two Inches of the Bung of
each Cask, ftill obferving as they ftirink, to fill
up each Cask, to that height at leaft, with frefh
Wine from time to time.

June.

I n this Month likewile, your Vines will re-
quire another triming, or taking off of the new
Superfluous Shoots, which have Inot out fince your
Jaft drefling them ; as alio another tying, at about
twenty two, ox twenty four Inches from the

Ground j

C »°7 ]

CJround; Top them again, and leave not your
Bearing Branches, more than three or four Inches
above your laft tying, keep your Vine-yard clear
of all Grafi, and Weeds, and begin to clear the
intermediate Spaces betwixt the Rows of Vines,
from all fuch Herbs Sallating, &c. as you may
have therein fbwn, as well to prevent their
drawing the Juices of the Earth to much, as to
give you the more Liberty for your free egrefs
and regreis amongft your Vines, without touching
or damaging the lame.

You have very little needful to do to your
Wines in this Month, unlefs it be to Bottle off
fbme of your Wines, which you may have oc-
cation for, either for ufe or fale, in that Cafe
fhift your Wines, and fine them down as before
directed, about ten Days before you draw them
off; This fhifting and fineing with Ifmglafs, and
burning Brimftone put therein, will make the fame
more brisk, lively sparkling, and brilliant in the
Glais, than otherways it would be.

Jul y.

Keep yqur Vine-yard free and clear, from
all obnoxious and ofFenfive Herbs and Weeds;
gather all your Herbage, and other matters fbwn
in your Vine-yard; pluck from the Vines moft
of the Leaves, leaving not more then four or
five Leaves upon each, to give the Sun the
greater liberty; if they (hoot to much, nip of
the Tops again, and any young Suckers that may
fprout out from the Roots.

You muft now prepare your Casks ready,
again!! the approaching Vintage, let them be all

clean

[,o8 ]

clean, and to give the better flavour to your
Wines, infule ibme Peach Leaves and Flowers,
in hot Water for Ibmetime, till the Water Imells
of the Peach Flowers -, With this Liquor being
hot, rince out all your Casks, the Leaves and
Flowers, will add a pleafant fragrant Taft to the
Wines, when the fame are put therein, then let
them be let by to dry, until your Wines are
ready to be put therein ; get your PrefTes in
readinels likewile, the nearer the fame are to
your Vine-yard, (if you would have your Wines
fine, white, and clear) the better, but if you in-
tend only to make red Wines, it is not material
whether the lame are adjoyning thereunto, or at
any diftance from the fame.

August.

I f your Grapes appear to be ripe enough for
the Preis, as loon as you perceive you have a
fufficient Quantity fit to gather, get your Vig-
nerons, or labourers in readinels, each of theie
Vignerpns ihould be provided with a Basket, or
Pail in one Hand, to lay the Branches in as loon
as gathered, and a Knife in the other, to cut
the lame from the Vine; oblerve in gathering
the lame, thefe following Directions.

Tirji G a t h e r them in Cool, Rainey, Dewey,
Mifly, or Foggy Mornings, before the heat of the
Sun has exhaled the Moifture,- from the Grapes.

Secondly^ T o cut the Branches from the Vines,
as clofe to the Grapes as poffible, thereby to
have the lefs Stalk, becauie the more of the
Stalk goes into the Preis, the rougher and tarter
the Wine will be.

[ l°9 ]

^thirdly, To carry them to the Prefs, without
heating, or bruifing, if you would have your
Wines fine and clear, and to fuffer no rotten
Grapes to be put amongft them,

Fourthly, T o Prefs your Wines with the ut-
moft Expedition, if you would have them White.

The Champaigners have Baskets made of
Wicker, for gathering their Grapes, which are
work'd fb tlte and clofe, that nothing can pais
through the fame, but they will retain the very
Liquor, which they fbmetimes carry therein.

Gather only fuch Grapes as are moft ripe,
for the Wine drawn from this gathering, call'd
the Wine of the firft Gathering, is much finer
then any that mall be drawn afterwards.

Press your Grapes in the manner directed,
and having drawn your Wines, mix the feveral
Sorts, according to your Inclinations, fee that
they are properly Fermented, and as thofe of
the latter preffings, will be the moft backwards,
put ibme of the Froth which will arife from the
finer Sorts, to thole others ; to promote their
Fermentation, put the Liquor into proper VefTels,
and fet them in convenient Cellers, or Storehouies,
obferve not to ftop them down, but leave the
Bung open for fbmetime, and afterwards ftoping
down the Bung, open the Vent-hole, that they
may have room to Purge and Cleanie themfelves
by Fermentation.

September

[ no ]

September,

. I f you gathered your Grapes, the firft Cut-
ting about the middle of the Jaft Month, you
will have another Cutting ready about the twentieth
of this Month, which will be fit for the Prefs,
which you mud gather in the Manner before,
directed, ftill leaving upon the Vines, all flich
Grapes as either green or not quite ripe, until
your laft Gathering, obferving always, that the
cleaner your Preffings are, from green, unripe,^
rotten, and damaged Grapes, the finer and purer
your Wine will be.

October.

About the latter end of this Month, you
may gather all the remaining Grapes left upon
the Vines, from your former Gatherings, if there
be any green ones, unripe, damaged, or rotten
one, it is not material, for the Wines will fine
in there Fermentation, nor need you be fb care-
ful in the Gathering the lame, nor {b expedi-
tious in the Preffing, for this Wine of it felf, not-
withstanding the utmoft Care, will be more back-
ward, eager, and acid, than the others, befides
you muft ufe Art, as well to promote the Fer-
mentation, as to accelerate the Ripening of the
Wine, when in the Casks, as has before, in the
Body of this Treatife been particularly directed:

Shift all your Wines, as well New as Old
this Month, and lay them in your warmed Cel-
lars, to prevent their being to much chili'd, by
the coldnefs of the Approaching Winter $ Keep

youl

C *<i 3

your Casks full of Liquor, let your Wines Prefs'd
in this, and the next Month, be frequently rol-
led in the Casks, to heighten their Fermentation,
which muft be firft begun, by putting into the
Wine, when firft put up into the Cask, a little
of the Froth which arifes from the finer Sorts,
which caufes them to ferment^ as Eaft or Barm
doth Ale or Beer, and the frequent rolling about,
likewife Heats and Melliorates thefe Wines, fb as
to render them much more Palatable, than other-
Ways they would be.

November.

Clear your Vines (if you did not do it
3aft Month) from all the Fruit left thereon, at
former Cuttings ; about the latter end of this
Month, cut all your Vines throughout your Vine-
yard, down to the Heads before mention'd, about
two Inches from the Ground ; Cut them not di-
rectly crois, but rather flopewifej that the Rain
or Wet falling thereon, may not fo readily lodge
upon the Heart or Pith of the Vine, which if it
does, it will be apt to rot and decay the lame,
to the prejudice of the Vines, but if the fame
be cut flopewife, it will run from off of them,
without any injury -, after which begin to dig
your Vine-yard throughout, at leaft fixteen or
eighteen Inches in depth, and caft it up Trench-
wife as before, remove your Sticks, or Poles,
from your Vine-yard, to iome convenient Place,
fill you have occafion for them the next Seafbn-

Press and Cask your Wine in the manner
before directed, but it will be.neceflary, all your
Wines drawn in this or the laft Month, mould
be roll'd in the Casks frequently, to Ripen and

Melliorate

[ II2 3 ■

Melliorate the fame, as is before mentioned,
for thele latter Wines will otherways be back-
wards, and not come to perfection without it.

December.

Finish the Diging and Trenching your Vine-
yard, as before defcrib'd, if any of your Vines
are dead or dying, or you would pluck them up,
and Plants other in their rooms, you may do it
any time this Month, if the Weather will per-
mit, or in the laft, or the next of it be an open
Seafbn,

Having thus far treated of the nature of the
Soil, Culture, and Management of Vine-yards, in
fiich a manner, as will fiifficiently inftru6t any
Perfbn in the true Method in Practice, for Plant-
ing, and Managing the fame,, for the Etertain-
ment of the Ingenious ; I mall here proceed to
the mentioning of divers curious Experiments^
the Knowledge of which is Profitable, as well as1
Pleafant.

There are divers Methods of helping Germi-.
nation, as well by the goodnefs and ftrength of
Nourifhment, as by the comforting, and exciting
the Spirits in the Plants, to draw the Nourifh-
ment the better, as daily Experience mews, that
the Planting Trees againft a warm Wall, to the
South or South-Eaft Sun, doth accelerate the
ripening of the Fruit, without any application to
the Root, or Earth ; and that the South-Eaft
Sun, is better then the South- Weft is demon-
flrable, and found by daily Experience, although
the South-Weft Sun is hotteft; the caufe feems
to proceed from this, that a more moderate Heat

is

[ "3]

is fitteft to fucceed the Colds, of the preceed-
ing Nights, for where the Heat is to violent,
the Juices are exhaled, and dryed up.

The Planting fuch Trees, as Vines, Apricots,
Peaches, &c. at the backfide of a Chimney, where
a good Fire is conftantly kept, is likewiie found
to be a means of haftening Germination^ and it
is no unpleafant fight to behold, the Branches of
a Vine drawn into a warm Room, thro' a hole
ih the Window, or Wall, for the Fruit will there
ripen fboner, than if it were altogether without
doors j Experience in this Manner, hath produc'd
Grapes a full Month fboner than the ufual time.

Also if you mix Nitre with Water, to about
the confiftance of Honey, and anoint the Bud of the
Vines therewith, after the cutting the lame, they
will Sprout out in about eight or ten Days ; the
reaibn therefore is, that the Spirit of Nitre (which
is in a manner the Life of Vegetable) opens
the Bud, and parts Contiguous thereunto.

And to have the Trees, or Fruit larger than
commonly are, many Perfons with fuccefs apply
Salt, Lees of Whines, or Blood, to the Roots
thereof

Also Experience hath taught, that the Grape-
Cakes and Stones, after the Preffing, cut in pieces L
and buried at the Roots of the Vines, is a very-
great helper.

W e have been told by divers of the Antients,
that if you take two Twigs of feveral Trees, as
for inftance, a black Grape, or a white, or any
other Sorts, and gently bruifing them, bind them

I together,

L XI4 ]

together, and fet the fame in the Ground, they
will grow into one Stock, notwithstanding which,
"the Fruit will be various, the one White the
other Black.

Where Note, that an Unity of Continuance,
is much eafier to procure than an Unity of
Species.

I t is alio reported, that two Vines, the one
Red, the other White, or the one Black, and
the other W hite, having their upper parts flatted,
and bound clofe together will grow into one^
and will put forth Grapes of feveral Colours,
upon the lame Branches, and the Grape Stones
alfo fhall be differently colour'd; and the more,
as they increafe in Age, the Unity of Body grow-
ing more perfect, more especially if they be fre-
quently Watered, moifture ferving very much to
encreaie the Union.

I t hath likewife been oblerv'd, that young
Trees let clofe together, in very fruitful Ground,
have fbmetimes incorporated and grown into each
other.

I t has long been a received Opinion, deduced
from Tradition, that there is fuch a thing ^ as
Simpathy, and Antipathy in Plants, and that
feme thrive bell: by growing near each other $
but thefe are really no other than Fictions, there
being in reality no fuch thing as Simpathy, much
lefs Antipathy in Plants, as has been aflerted;
what is thus commonly efteemed Sympathy, and
Antipathy, is no other than this, whereibever any
one Plant draweth flrongly any particular Juices
from the Earth, as it qualifieth the Ground, it

^ doth

C '*5 ]

doth good to any other Plant adjoynW that
draweth other Sorts of Juices • the Juices remainder
being fit for the Nourifhment of the other .Han?
thus their Neighbourhood doth good to ' each
other, and this is what is call'd Sympathy • But
where each PJant draweth the like Nourifhment
their Vicinity and Neighbourhood, is prejudicial
to each other, the Ground not yeilding a Suffici-
ent fupply of Juices, or Nourifhment for each
of them, and this is what is called Antipathy
whereas in reality, if it be any thing, it is more
properly Sympathy, they both requiring the fame
Juices, and Nourifhments.

F o r this reafon it is, that Coleworts are faid
to be fuch an enemy to Vines, that they hinder
the growth thereof; whereas the real occafion
proceeds from this only, that they bein? very
great drawers, attract the Juices of the Earth
m inch Quantity, that they leave not . a fufficient
Quantity of the like Juices, for the fiipport of
me Vines, which for want thereof, muft coniequent-
ly iuffer, and grow weak by their Neighbourood

2 t^?t, e enmit>^ be under^ood in this Senfe

the Colewort is not only an enemy to the Vine'
but to all other Plants, which require a great
Nourifhment of the fatteft and richeft juices of
the Earth. J

As to the report, that the Vines next the
Colewort, will turn from them, (if that be true)
it proceeds only from this Reafon, that thole
Roots next the Coleworts, being more fcarinsly
iupply d with proper Juices, not having fuffici-
ent to fupport themielves, muft coniequently
ianguifh and decay. ^ J

I 2 -pOK

For this Reafbn it is, that Plants of contra-
ry Natures thrive beft, intermix'd with each other
as is the Cafe of a Yew Tree, and a Fig Tree;
fo likewife of Rofes and Garlick, of the former,
the one drawing the Bitter, the other the Sweet;
and of the latter, that the odoriferous Juice of
the one is drawn to fupport the Rofe, and the
more fetid the Garlick.

From this Obfervation an ingenuous Planter
may help the Taft and Relifh of his Fruit, by
intermixing the Bitter Plants amongft the Sweet.

I T would be Endlefs to enumerate the Expe-
riments that may be try'd to this Furpofe, by
thofe who are inclined. And from this Caufe
proceeds a great deal of the different Taft of
Fruits of the fame Species; altho' moft of our
Gardeners and Nurfery-Men are ignorant thereof.

I Shall here juft mention what I have be-
fore obferv'd, that the fmaller the Vines, the
fweeter the Wines will be, and the larger the
Grapes ; the frequent cutting and pruning them,
keeping them more vigorous. It has been ob-
ierv'd, that in antient Times, Vines were of much
larger Bodies than ar prefent, infomuch, that
drinking Cups have been turn'd out of the Bo-
dies of them: And Hiftory mentions feveral
fo large, that an Image of Jupiter was
made out of the Trunk of one of them ; but
'tis realbnable to fuppofe thefe were wild Vines ;
*for by their being fuffer'd to grow, without cul-
tivating, they grow much larger than thofe in
Vine-yards; but the Fruit is fit for nothing but
to make Vinegar.

There

I >«7 3

There are divers Ways which have been
practifed, by the Antients, for preserving the
Fruit of the Vines, after the fame has been ga-
ther'd. Of which, for the Entertainment of the
Curious, we mall mention fbme.

They take them in Bunches, and hang them
in Strings, within an empty Earthen VefleJ, but
not to let them touch any Part thereof ; and
having ftop'd them clofe down, fet the lame in
a dry Place, they will keep a long time.

S o Iikewife if they are hung in the fame Man-
ner, within fbme VerTels, a third Part or half
full of Wine, but not to touch either the VefTel
or Wine, they will keep longer.

Also, that the preferving the Stalks heJpeth
to preferve the Grapes, efpecially if the Stalks
be thruft into the Pith, or hollow Part of an
Elder Stick, without touching the Grapes, the
Juice remaining in the Elder, helping to pre-
ierve and nourilh the Grapes.

S o they have told us, that Grapes will con-?
tinue frefh and moift all the Winter, if they are
carefully hung in the Top of a warm Room,
without bruifing; but they muft not be over
ripe when they are gather'd, for the riper they
are, the fboner they will decay.

This Qbfervation hath been frequently made,
and found true, that Vine-yards planted near
dufty and great Roads thrive beft ; becaufe the
Puft that arifes from the Road, being carry'd
amongft the Vine-yards, leaves a Soiling upon

I p &8

the Vines when the Showers fall, which greatly
conduces to the Nourishment thereof.

The burning of the Cuttings and Trimmings
of the Vines alio, and the Ames caft upon the
Vine-yard before the fame is dug and cultivated,
is of very great lervice to the lame.

I t was a Practice, in Uie formerly, amongfl
the Antients, to graft Vines upon Vines ; of
which, there were three Ways. Ihefirft, by In-
cifion, or the common Manner of Grafting. The
iecond, by Terebration, thro5 the Middle of
the Stock, and placing the Cions there. And
the Third, the parting of two Vines that grow
together, to the Marrow, and then binding
them dole. But of this we fhall Ipeak farther
before we conclude, by relating lome Experi-
ments which we have fuccelsfully try'd, and
which will be of fingular Ule and Advantage to
iiich as have any Fruits, which they are defirous
of improving.

This Practice was alfb uled by the antient
Grecians, to keep their Wines from Fuming, and
Inebriating, which was by adding a Quantity of
Sulphur and AJlum ; the one is Undlious, and
the other Aftringent; for which Reafbn, the
Nature of thole Things3 is to reprels and pre-
vent the Fumes.

This Experiment would be of very great
Ule, if it were practifed in our Wines and Drinks,
by preventing them from intoxicating or ftupi-
fying the Drinkers thereof, if the lame were put
in, whilft the lame is in its Fermentation or
Working.

They

C »s>]

T h e v have likewife accelerated the Ripening
of the new Wines, by letting the fame dpwn
into the Sea, or laying the VefTels fbmetime in
Salt Water.

I t is reported by the Antients, that if you
take the young Shoot of a black Vine, and like-
wife of a white, and fplit them through the
middle, taking care not to loofe out the Pith,
and joyn the contraries together, binding them
up clofe with Loom, or fbme fuch like Confidence,
then Graft them into another Vine ftock, they
will fhoot and bear Grapes, the Kernells or Stones,
of which will be half black, and half white.

■D

So likewife it is reported by Columella, that
if you take the Branches of a white Vine, and of
a black Vine of the fame fize and growth, and
gently brufing them, bind them carefully to-
gether, and Plant them into fbme fruitful Ground,
they will quickly unite and grow together, and
produce Grapes of different colours ; alfb he fays,
that if you will take the young Twigs frefh from
the Vines, four or five, or more of feveral Sorts,
and binding them up together, fill an Earthen
Pitcher, or Jugg, (having a wide Belly, and a
flrait Mouth, with fit Mould,) and therein flick
the Shoots, fb that their Tops only be above
the Earth, and fetting the fame in the Ground,
they will grow, and the Bodies of them will
unite into one, being confin'd by the ftraightnefs
of the Mouth of the Pot ; which when you
find they are, you may break the fame in
Pieces, and Plant it into the proper Ground,
where you intend to ftana, and they, will
bear Fruit of {b many different Colours, or
I 4 Sorts

[ 120 ]

Sorts, as the Vines they were originally taken
from; you muft take care to keep them well
water'd, whilft they lye in the Pot, and when
you find them iufficiently United, you may cut
of the Tops, in the place where they feem to
be the moft ftrongly joyn'd, and having healed
the lame, to prevent its bleeding to Death, fet
it in the Ground again, covering it about three
Fingers over, it will foon fhoot, from whence
you may take of two or three of the moft pro-
mifmg, and ftrongeft Shoots, and Plant them in
ilich places as you think proper, they will bear
Fruit according to your Expectation, this fame
Experiment is mention'd by Pliny, as well as
Cottumetta.

B u x Bidynms directs the Experiment to be
try'd in this Manner ; you muft fays he, take two
Vine Branches of divers kinds, and cleave them
through the middle, but ib carefully, that the
Hit go down to the Bud, and that none of the
Pith be loft, then clofe them together fo ex-
actly, that the Buds meet, and let them touch
each other, whereby both of them may unite and
become one, then bind up the Branches with
Paper, as hard as you can together, and cover
them over with the Sea-Onion, or fome other
ftiff, and clammy Matter, then Plant, and water
them, for four or five Days, after which time
they will jovne, and (hoot forth one perfect
Bud.

And Johannes Baptifta Porta the Neapolitan^
relates this Experiment, of his own knowledge;
/ my [elf, fays he, have made choife of two Shoots
of divers Vines, growing one by another. T cleft
or cut them of? in the place where the Buds.

were

[ 1*1 ]

were growing forth, leaving the third part of
the Bud upon each Branch, after which I faft-
ned, and bound them together into one, very
faft, left as the Buds grow larger, one of them
might fiy off, or break from the other ; and
having fitted them fb well, Branch to Branch, and
Bud to Bud, that they made but one Stalk, the
very fame Year they brought forth Grapes, with
cloven Kernels or Stones ; this Shoot fpringing up
in this Sort, I then put it to another, (m the
like manner as before) and when that was fb
fprung up, I joyn'd another in the fame Me-
thod, and to ieveral others afterwards, in like
Sorts, but all of various Kinds, by which Me-
thod, I procured and had growing upon the lame
Vine, at one and the fame time, Clufters of
Grapes of divers Colours, and divers Natures, for
one was fweet, and another fower, one red, another
black, one white, and another green, the Stones
of fbme were long, the others round, fbme ilit,
and others crooked, which was a pleafant and
curious Sight to behold.

Florentines in the Eleventh Book of his Geor-
gicks, alio Diophanes fay, that if a Hole be bored
through the Trunk of a Vine, near the Ground,
and then drawing an Olive Branch into the fame,
fb that it may both receive from the Vine the
fwectnefs, and from the Ground its natural Juices
and Moifture, the Fruit will participate of both
kinds, more efpecialiy if this Experiment be try'd
upon a young Vine, before it has born any
Grapes, and that this Fruit was call'd by the
Antients Eleo-Jiaphylus^ or the Olive Grape ; and
adds, that in the Orchard of Marias Maximas^
he both faw and tailed the Fruit thereof, which was
produe'd in the manner before directed j and fays

further^

C I22 3

further, that iuch Plants in his time, grew In
divers parts of Africa, where they were call'd
by a Name proper to that County, viz. Ubo-

lima.

Also ttarmtius Writes, that if the Vine is
Engrafted into the Mirtle Tree, the Branches
which are fo Engrafted, will bear Grapes, having
Mirtle Eerrys growing underneath them, but this
muft be obferv'd, the Grafting muft be near to
the Ground, otherways if it be Grafted on the
Top of the Mirtle Tree, they will bear pure
Grapes, without any Mirtle upon them.

cfARENctIUS writes, that if you engraft a
Black Vine upon a Cherry-Tree, it will produce
Vines in the Spring time, at the fame Sealbn, that
it would have produc'd Cherries. But this Me-
thod of Engrafting muft be in the Manner pre-
icrib'd, by Didymus : That is, by boreing a Hole
thro' the Stock, which muft be done in this Man-
ner. With a large Wymble or Auger, bore
a Hole thro' the Body of the Tree, than take
one of the beft Branches of a neighbouring Vine,
and draw it thro5 the Hole, as far as you can ;
plaifter it about on each Side with Loom, and
let it ib continue for the ipace of about two Years,
before you cut it off from the Vine, by which
Means it will thrive the better, as being nourifh-
ed from its own Mother-Root; when you find
it grown and incorporated into the Tree, and
that the Skar is grown over again, which it will
be in about two Years ; then cut of the Branch
from the VinerRoot clofe to the Tree, and faw off
the Body of the Cherry-Tree juft above the Place
where it was bored, lb fhall you have Grapes,
anfwerable to your defire.

Put

[ I23 3

B u t in order to make your Vines bear Fruit
before their common Seafon, do this : Take Nitre,
powder it and mix it with Water, and as foon
as you have prun'd your Vine, anoint their
Buds therewith, fb that it lye thick upon them;
you will find by this Means they will moot in
about nine or ten Days. And if you take the
Mother of the Wine, or Wine Lees, or the
Grape Stones, or old Grape Cakes, beat in Pieces,
and lay them to the Roots of your Vines, it will oc-
cafion them to bear much iboner than otherwife.
So likewife the Sea-Onion, laid to their Roots,
will produce the fame effect.

Of, if you would have Vines bring forth
Grapes, later than their common Seafon, when
you find them let, and that they have put
forth their young Bunches, nip them al! off with
your Fingers, fo fhall you effect your defire, for
the Vines will fhoot again, and the Fruit be con-
fequently fo much later.

The Experiment, related by Democritus, for
procuring Grapes, without Stones, is on this Man-
ner. //, lays he, you take a Branch or Iwig of a
Vine, and cleave it jufi in the Middle, and with
fome prcper Jnfrument, made of Horn or Bone,
f crape out all the Pith, fo- far as you plant the
fame into the Earth, and prefently binding up the
Parts again, with Paper, very tight and clofe,
and making a I'rench in fome moiji and proper Soil
where you may conveniently plant them, binding
It up to fome Pofi or firong Stake, that it may not
be twifted with the Wind, before it is firmly united,
the flit will foon clofe, and the Sides grow
together again , but if you put into the hollow,

Parts

r jH ]

Party from whence you took out the Pith, the Head
or Clove of a Sea-Onion, it will be better, for that is
of jo glut /nous a Nature, that it not only nouriJhes9
but Hkemife binds and cements the Sides together
like Glew.

etHEOPHRASctUS alfo confirms the fame,
by faying, If you rob the Vine Branch of the Pith
that is in it, whereof the Stones are gendred, you
may procure Grapes without Stones.

Also Columella affirms the like, faying. If

you would have Grapes without Stones, you mufi
cleave the Vine Branch, and take cut all the Pith ;
but fo that the Buds be not hurt thereby ; then
joyn it together, and plant it in the Ground • raoiften
and water it very well, and when it legineth toflooot
up into Slips, you mujl dig about it very frequently ;
and when it comet h to bear, it will produce Grapes
without any Stones.

PALLADIUS alio defcribes the fame in the
like Manner; and aicribes the Invention to the
Greeks ; who, he fays, afilft Nature, by Art, in
the Attainment thereof.

P L INT, fpeaking of this Method, faith, it will
produce Grapes that have no hard Kernels in
them.

Some will, perhaps, object, that a Tree cannot
live without the Pith ; but the fame has been ex-
periene'd to be a manifeft Error, not only in Vines,
but in other Fruit Trees; alfo Democritus and Afri-
cauus, both affirm the fame Experiment to have
been try'd upon Cherries and Pomgranets with
equal Succefs,

JOHANNES

C m ]

JOHANNES BAP? 1ST A PORfA^*
faith, that if you will' Engraft a white Vine into
a black, the fame will produce reel Grapes, and
mentions to have try'd the Experiment feveral
times, upon thole call'd Honey Grapes, or Greek
Grapes j and that the Grapes have yeilded a
biackim Liquor, or Juice, and fays, the ofcener
iuch Grafting is practiced, the blacker the Li-
quor will be; and that in and about the Moun-
tain Vefunjiusj the white Wine Grape growing
upon her own Stalk, and Engrafted into the Greek
Vine, yeilds a much more high coloured Wine than
others do.

PAX AMDS tell us, that if we would have
Vines to fmell fweetly, or the Grapes to be per-
fumed, that if the Branches are cleft, and fweet
Ointments or Perfumes poured therein, when they
are Planted, both the Vines, and Fruit, will tail
and fmell accordingly ; fome have Practiced it
by fteeping, or fbaking the Branches, in fweet
and perfumed Oyles, before they are Planted, or
Engrafted ; alfo an other WTay is related by Jo-
hannes B apt i fid Port a ^ of his own Experience, wiz.
to fteep the Branches in Role Water, before the
fame is Planted, in which Musk has been in-
fufed.

Amongst the many Experiments that have
been practiced in former Days, none is more llir-
prifing than thofe that have .been Invented by
the Antients formerly ; tfheopbrafius tells us, that
about Heraclia in Arcadia^ there was a Wine,
of which if Men drank they became Mad, and
if Women drank of the lame, it made them
Baren ; the fame, Athenaus faith of the Wine of

Troas

C w« 3

#W.r a place in Greece, and that in Z'brafas,
there is a ibrt of Wine, which being drank pro-
cureth Sleep, alio Florentius advices the Planting
of Medicinal Vines, which may be good againlt
the biting of Venemous Beaft, in this manner,
take a Vine Branch, cleave it to the lower part
near the Root, that the cleft may be about
four Inches long, pluck out the Pith, and inftead
of the fame, fill up the Cavity with Helibore,
bind it up clofe, and cover the fame with Loom
or a Sea Onion, and bury it in the Earth, it
will grow and produce Grapes, that if eaten,
mall make the Body Soluble ; or if you would
have the Grapes more Operative in this kind,
inftead of Helibore, put in ibme Antidote or
Counter Poiibn, then let it in the Head of a
Sea Onion, and cover it in the Earth, watering
it frcquenly with the Juice of Ibme Counter
Poiibn, that the Vine may draw in the greater
plenty of that Liquor, and the Fruit will be the
ftronger in its Operation.

P ALL ADIUS fays, if you take a Veffel
hall full of Hippocras, or Coniervcs of Roles, or
Violets, or Wormwood, with the Earth that grows
about the Root, of thoie Vegetables, and mix
them together, making a ibrt of a Lye thereof,
and thereinto put Vine Branches, letting them
continue therein, until the Branch that grows from
the Bud, begineth to bear Leaves ^ that then if
you take them away, and let them out in fuch
Ground where you intend them to continue, they
will bear Fruit, according to your Expecta-
tion.

I f you would have Grapes that mail be Pur-
gative, do thus, alter your Vintage is over, un-
cover

C I27 3

cover the Roots of fo many Vines as you think
proper, take lome Helibore Roots, and beat them
in a Mortar, and cover the Roots of your Vines
therewith, having firft Trim'd and Prun'd them,
cover them with a mixture of old rotten Dung,
Ames, and twice the Quantity of Earth, this will
produce a Grape for your purpofe, if you make
it into Wine, mix a Cup of it with Water and
drink it, it will anfwer your Expectation.

PALLADIUS directs the prefervation of
Grapes in this manner, If, fays he, you would pre-
fer<ve Grapes long, choofe fuch Branches as are ripe,
but let there be neither green ones, nor rotten ones,
dip the ends of the Stalks in melted Pitch
and hang them up in a moderate warm Room, they
will keep a long time.

But if you would have your Grapes continue
upon the Vines all the Winter, or until the next
Sealbn, do this, chufe out lome of the Deft and
faireft Branches of Grapes growing upon a Houie
Vine cut them not of, but loofe the Branches
from the Wall, and gently wind them in at a
Window or other conveniency and bind them up
to the Ceiling of the Room, where they may
continue without bruifing, lb fhall they laft
all the Sealbn, until the next Year, that new
Grapes come again, when you may have the
Pleafure to lee, both old and new Grapes, grow-
ing upon the lame Vine, at the fame time.

Another way is this, in the beginning of
the Sealbn, choofe fbme of the molt promifing
Branches of your Vines, before the Grapes
let, and being provided with Earthen Pots,
each with a hole in the bottom, through the

faid

L »8 ]

laid Holes, draw the Branches of your Vines,
then fattening the Pots to the Wall, fb as to pre-
vent both their breaking and falling, fill the lame
with the beft light warm Mould you can procure,
fb that the Branches coming through the Pofts,
will feem to grow therein, Jet them continue in
this Manner, (taking care to water the fame)
till the Grapes are almoft ripe, then cut of the
Branches dole to the bottom of the Pot, and
anoint the place where it is cut of, with the Sea-
Onion, and taking down the Pots from the Wall,
with the Branches and Grapes growing therein,
carry theni into fbme warm Room, where let
them continue, the Vines will take Root, and
grow in the Pots, and the Grapes will continue
frefh and fair, upon the faid Vines till Anguft
following, if you are minded to let them hang
fo lon^.

Some of the Antients, have directed the dig-
ging of Pits, or Ditches near the Vines, and
bending down the Branches of the Vines therein,
to let the Grapes hang in the fame, covering
them over from the Wet, however this way has
not been found to anlwer what they propos'd
from it, Experience has fhow'd that the Grapes
have been half rotten, and quite faded in colour $
a manifeft caufe thereof, has been occafion'd by
the Dampnefs and Coolnefs of the place, which
notwithstanding its being cover'd from the Rain,
ftill yeilds a Moifture and Dampneji, which oc-
cafions them to rot and decay.

Another, and a better way than this laft
Mentioned, and which may be effected with very
little trouble ; in this, take a Box or Cafe, let the
lame be well Pitch'd within, and ftrew therein

the

[ I29 ]

the dry Powder, or Duft of the Pitch, or Firr-
Tree, or the black Poplar-Tree, or elfe the
Flower of Mellet well dryed, and therein lay
the Grapes, obferving that the Grapes are all
found and ripe, without any Dew or Moifture
upon, if there be the leaft Dampnefs upon them,
they will grow Mouldy and decay, then cover
the Grapes, by ftrewing more Saw Duft, or Mil-
let FJower upon the fame, being firft well and
carefully dry'd, then lay in more Grapes as be-
fore, covering them again with Duft or Flower,
in the like manner, after which clofe down the
Lid of your Box, the infide being Pitched, and
flop it clofe, by Plaftering it all over with
Loom, or Mortar, and fet them in a dry place.

COLUMELLA faith, that if you take the
great Tear Grape, or the hard skin'd Grapes,,
or the fair Purple Grape from the Vine, and dip
their Stalks in melted pitch, then taking a new-
Earthen Veffel, and puting in fbme dry Chaft
well fifted from Duft, and laying your Grapes
therein, as is above directed, having an Earthen
cover to your Veffel, put the fame thereon, and
ftop it clofe with Loom, or Mortar, to keep
out the Air, and fet them in fome dry place3
letting them ftand until fuch time as you think
proper, to open them for your ufe,

Also the hanging up of Grapes in a Malt
Loft, preferves them, for the Malt Duft which
arifeth from the frequent ftirring thereof, fettling
upon the Grapes, keeps them from decaying,

CASS1ANUS tells us, that if we put Beet
Roots, bruifed into Wine, in three hours time
it will become Vinegar, on the contrary he adds,

K, that

C '3° J

that when he had a mind to reftore the fame,
he put in fbme Cabage Roots, and the fame was
quickly turn'd into good potable Wine.

Having thus far treated of the Vine, and
the Fruit thereof; We mail now proceed to fay,
ibme thing more fully of the Liquor made of it,
and the proper Methods to remedy its defeats.

Our Anceftors have found out many remedy's
to preferve Wine, nor have their Defendants
been lcfs diligent in their Endeavours. Paxiimts
tells us, that about the folflice Wine, will grow
fbwer or dead, fb in extreem Hot or Cold Rainy
or Windy Weather, or when it Thunders ; Afri-
canius gives us divers Signs and Tokens, by
which to know what Wines will corrupt ; The
fmelling to the Lees, will difcover the goodness
and ftrength of the Wine; alio by taking a
Cup of the Wine, and heating it and tailing it
when Cold, a itrong Taft is a good fign, a
Watery one but a bad one, Sharpnefs a fign of
Duration, Weaknefs of its Corrupting.

I ? the Wine be weak, it will prefently cor-
rupt, for the warm Air fbon draws out the Vi-
tal and Spirituous part, to remedy this Defect,
apply a Quantity of Aqua-Vita?, for that is re-
floring a new Soul to it.

I n the Summer Sofftice, if you find your
•Wine grow to hot, and are apprehenfive the
Spirit will Exhale thereby, take a pound or two
of (Jiiickfilver, put it into a glafs Bottle, ftop it
ciofe, and let it down by a String into your
Cask? the coldnefs of the fame, prevents the Spi-
rituous

t !3r 3

rituous parts, from Exhaling by the heat of the
Weather.

Also the putting of Oyle upon the Wine,
prevents the Spirits from Evaporating, as we fee
is done in Florence Wines, and in fbme other
Liquors.

FRONfO tell us, that if the Wines be
foul, if we put three Whites of Eggs, into a
large Earthen Difh, and beat them, till they
froth, and then put a little of the fineft white
Sa.'t to them, they will be exceeding Fine,
then poUr them into a Veflel full of Wine,
the Quantity of Salt to the white of each Egg,
is an Ounce, and the proportion in Quantity to
the Quantity of the Wine, is fbmetimes more or
leis, according to the foulnefs thereof, generally
half a dozen Eggs to a Veffel of ten, or twelve
Gallons of Wine, when you put this into youc
Wines,, ftir it very well together in the Cask
with a Stick, that it may incorporate and mix
with the body of the Wine, and it will be fine
in four or five Days at farther!:, for there is a
certain property in the whites of Eggs, to clarifie
and make all thick Liquor clear.

So is there in Salt, to keep things from cor-
rupting, therefore if you mix to one Ounce of
Salt, one ounce of Allum, and incorporate it
into your Wine, it prevents its corrupting, alio
Brimftone hinders its putrefaction, therefore if:
will be proper to mix four Ounces of Salt, four
Ounces of Allum, and four Ounces of Brimftone^
together,

K 2 It

[ x32 3

I t has been practiced formerly amongft the
Antients, to preferve Wine, by adding Salt, or*
Sea Water to, and it would continue a long time,

COLUMELLA teacheth, to take Sea Wa-
ter out of the deep and ftill Sea, and boyle it
away to a third part, adding fome Spices there-
unto, and mixing it with the Wine, in order to

prevent its putrefaction.

There is a Method practiced by our Vint-
ners, and Wine Coopers, in curing their Wines,
which is in daily ule and practice, although the
Method is hardly known to any, but themfelves,
which is when their red Wines are Prick'd and
Eagre, to difcharge the colour of them, and make
them white Wines, which they do in this manner.

Take three or four Gallons of new Milk,
let it ftand tell it Creams, skin it of clean, let
it ftand till it creams again, and skim it , do this
lb often till no more Cream will arife thereon,
and the remaining Milk will be of a bluifh Colour ;
then take the Whites of about eighteen or twen-
ty Eggs j beat them very well ; mix them together,
and incorporate them with the Milk ; then pour the
fame into your Cask of Wine, and with a Stick,
which will reach almoft to the Bottom thereof;
ftir the fame well, as quick as you can, for fix or
feven Minutes together ; ftop it up clofe, and let it
ftand, the Red Colour will all fink with the Lees,
and a clear White W7ine remaining, if the Body be
too weak or faint, it may be reviv'd or recover'd
with Aquavit ee^ Spirits of Wine, or fome other pro-
per Mixture to ftrengthen and invigorate the fame.

H AV I N G

C »33 1

Having treated thus largely of all Things
necelfary to be underftood, relating to the Planting,
Manuring, Pruning, and Dreflmgof Vines,, Keeping
and Cultivating a Vineyard, Making and Drawing
of Wines, with the Managing and Curing thereof,
and enlarg'd the fame, by adding feveral Experi-
ments, both Plealant and Profitable for the Enter-
tainment of the Curious. I fhall here conclude all
that I have to lay upon that Head, with this Ad-
vice to thole whole Opportunities will permit them
to try the Experiment, that there cannot be a more
advantageous nor profitable Undertaking let on
Foot, than the planting of Vine-yards, if carefully
manag'd according to the Method and Directions
herein prelcrib'd, no.r any that will return fuch
an immenle Profit.

I t is reported of Solon, the Melefian Philofbpher,
that he only, by his Natural Skill, and Oblerva-
tions of the Temperatures of the Climate, perceiving
the approaching Sealbn to be a very unlealbnable
One, inlbmuch that he apprehended the Fruit of
the Olive Trees would be deftroy'd thereby, which
mull naturally enhanle the Price of that Commodi-
ty ; he took the Advantage of the plentiful Seaibn
to purchafe and contract for fuch Quantities, as
were to be had at a very low Price, When the
approaching Sealbn proving according to his Ex-
pectation a very unlealbnable One, the Price of
that Commodity was lb much enhans'd, that as
his fore-fight gave him the Reputation of being the
wifeft Man, the Confequence of His Bargain ren-
der'd him the richeft Man amongft the Milefians.

And if fo eafy a Matter as that was capable
pf giving ib much Advantage and Reputation to

K 3 any

C J34 ]

any Perfbn how much more in the Affair before
treated of, might it not be as ealy for thole Perlbns,
whole Circumftances would admit them to put in
Practice what is before prelcrib'd, to purchafe to
themfelves immenfe Fortunes, by timely embrace-
ing the Opportunity, and an early Application to
the Methods here in before directed.

I t was a receiv'd Opinion of our Anceftors5
that divers Plants grew of their own accord, with-
out being fbwn. They maintain'd, that divers
Sorts were generated of the Earth and Water
mix'd together ; and that particular Countries
were productive of divers Sorts of Plants and
Vegetables. It was the Opinion of Diogenes^
that Plants were generated from putrified Water
and Earth. And T'beophrafius held, that the Rain,
by caufing much Putrifaction and Alteration in the
Earth, was the Occafion thereof, the Sun working
upon it, by its Heat and quick Operation. So
they reported, that in the Ifle of Crete^ the
Ground was of fuch a Quality, as that, by only
•ftiring it about, it would naturally produce a Cyprefs
Tree. Pliny held, that the Waters falling from
above, are the real Caufe of every thing that
grows upon the Earth, Nature therein Ihewing her
admirable Works and Power. And fome of the
Antients have given us many Inftances of their Ex-
perience of Earths fetch'd from divers Places, which
being kept feparate, have produc'd divers Sorts of
Herbs, Weeds, or Vegetables, without fowing;
whereby they would infer, that the Earth had
naturally the Seeds of thole Vegetables in itfelf,
or rather without Seed, was productive of, and
prepar'd to put out fuch particular Sorts.

Were

[ '35 3

Were we ftrictly to examine into the Truth
of thefe Relations, we mould be convine'd of the
Falacy of the Affertion. I will not deny, but that
Earth may have been frefh dug out of a Pit,
which being laid feparate from any other, may have
produe'd divers Sorts of Vegetables, without low-
ing; but might not theie Seeds, which produe'd
thefe Vegetables be, by ibme Accident, fcatter'd
in the Earth before, there arc ibme Steds of fuch
a hardy Nature, that they will retain their Virtue
many Years ; and if, by any Accident, they fhould
be buried in the Earth fb deep, that they could
not have the Benefit of the Air, Plains, &c. to
enliven them, and caufe them to fnoot, they muft
rot and perifh for want thereof, unlefs their Na-
ture is lb ftrong as to prevent their decaying.

A n Tnftance we fee daily in Muftard, and feve^»
ral Sorts of Garden-Seeds, which being fbwn, fbme
of it fhall continue in the Ground, altho' expos'd to
the Wind, Rain, and Sun, for many Years before
it will lhoot, even till the fame Ground has been
dug and turn'd feveral times over, the un&ious
Quality thereof, preventing its decay ; how much
more then may it be preferv'd, if the lame be buri-
ed at. fuch a Diftance in the Earth, as not to be ex-
pos'd to, or affected, by the Inclemency of the
Weather,

Admitting it therefore, as an undeniable
Maxim, that all Vegetables, Plants, and Trees, had
their Originals, from whence they fprung, agree-
able to what the- Scripture teacheth us3 that God
created every Tree and every Herb of
the Field. We are not to expect that the Earth
will daily put forth new and frefh Species of its
K 4 own

own accord, unknown to oqrfelves^ or our An-
ceftors.

Art may indeed aflift, and in many Inftances
improve Nature, as we daily fee in the numberlefs
Experiments that have been, and are daily pro-
duct in the Planting, Grafting, and Pruning of
Trees ; by which, almoft a new Species are daily
produc'd. Diodoris tells us, that, at firft, the
Vines were but of one Sort, and that originally
Wild; but now, by the various Improvements
that have been made in Planting, transplanting
5nto various Soils, by Buding, Grafting, Inocu-
lating, and Intermixing, there are fb great Variety, '
that it were an endlels Labour to pretend to enu-
merate them all. So Nature originally brought
but forth one kind of Pear ; but how many va-
rious Sorts has Art fmce midwifed into the World.
The continual Improvements ftill adding to their
numberlefs Sorts; and honouring the Proprietors,
by bearing their Names, (hews us the time we are'
to look back for their Origine. Amongft the Ro-
mans, the Pears called Decimana and Dollabelliana,
from Decuntius and Dollabella, were Famous ; fo
were the Figs of Lity and Pompey, nor lefs Famous
were the many kind of Quinces; fbme of which,
from the improvement added, by Marius, were
called Mariana ; others from Manlius^ Manliana ;
from Appius9 Appiana ; from Claudius, Claudiana ;
and from Cefiius, Ceftiana; with Thoufands of
other Sorts, which later time hath produc'd, whofe
Variety have render'd the Authors Names Immor-
tal. Pliny tells us, the Laurel and Cherries were
not produc'd before his Time. And Athenhis tells
us, that in the Days of tfbeophraftus, the Citrons
Were too Sharp to be eaten, but by the Culture and

Improvement

C *37 ] v

Improvement of Pattadius, they we*e render'd
Sweet and Pleafant.

Nor have we in this Country been of late
Years fhort of the antient Romans, in our Im-
provements of all Sorts of Fruit. The Variety of
Apples, Pears, Plumbs, Peaches, Apricots, Necta-
rines, and Quinces, which were not known, nor
heard of before Yefterday, in Companion, are In-
fiances of the Advancement made daily in the Art
of Agriculture^ and Husbandry. Yet can we not
iiippofe, that this Art is arriv'd at the higheft
Perfection? There are Numberlels more Im-
provements which might be made, and of much
greater Benefit than thole hitherto practiled, the
Art of Buding, Grafting, and Inoculating, com-
paritively, being but yet in its Infancy.

A s to the Manner of Grafting, Buding, and
Inoculating, I need fay little, the common Practice
being fb well known, that it would be in vain
to pretend to mention it, or direct the doing of
what almcft every Child knows.

But mail mention an Improvement which
would be of great Service in that Art, which is,
that if our Gar diners and Nurfery-Men, mftead'
of covering the Head of their Stalk, on which
they graft, with Loom, would bind it up with a
Sea-Onion, they would find it would fucceed much
better; becaufe that being of a fat, glutinous
Confiftence, binds very ftrongly, and at the lame
time feeds and cherilhes the Graft, and defends
the Stock from any Inclemency of the Wea-
ther,

The

C 138 3

The Grafting of Vines was a Practice for-
merly very much in Uie, by Terebration ; and
is mention'd by Virgil in his Georgicks, which was
attended with very good Succels, to their great
Improvement. Bruit-Grafting in Plants, be-
ing the fame that Copulation is in living Crea-
tures. There are indeed other Ways of raifing
the feveral Species of Fruit, but the common Way
of Grafting, being the moft ready, and which
fooneft produces its Effects, is moft practifed, be-
caufe it is a lure Way of incorporating one Fruit
into another.

But in this Practice the Ingenious or Curi-
ous are not to be difcouraged, by the Ignorance
of thole Pretenders, who will aifert, there can be
no other Improvements difcover'd, more than is in
daily Practice. There are Numbers of indolent
Wretches, who tho' they may be skill'd in the pra-
ctical Part of Grafting, according to the common
Method, yet are lb dull as never to offer at the
eafieft Improvement whatfbever.

Let the following Rules be obferv'd in Graft-
ing, and an ingenious Peribn may produce a num-
bcrlefs Variety of new and uncommon Fruits.

First fee that the Tree, from which you
would Ingraft, be with refpect to the Bark of the
like Nature as the Stock 5 that is, if the Graft be
of a moift Nature, the Stock muft be fb too ; but
if the Stock be hard and dry, the Graft muft be fb
likewife ; otherwife, the Graft requiring more
Nourifhment than the Stock can yield, it will lan-
guish and die ; on the Contrary, if the Stock be
too moift, and the Graft too dry, the Stock will

throw

t H9 1

throw up its Juices fb faft, as either to choak the
Graft, or to branch out below it, fo fhall your
Fruit be fpoil'd and good for nothing.

You muft obferve, that the Grafting is to be made
in the beft and firmeft Part of the Stock ; where
there is neither Knots, Scabs, nor Tumours, nor
has been blafted, but chufe fuch Stocks as are
young and vigorous, and like to bear the Wea-
ther.

Your Grafts muft likewife be taken from the
youngeft, beft, and moft promifing Trees, and
from the Eaftern or Sunny Side thereof, thoie be-
ing the moft vigorous and lively, and bearing the
beft Fruit.

For obferve, that if you take your Shoots from
old Trees, they will not have Strength enough
to draw their Nourifhment from the Stocks ; fb
likewife, if your Stocks be old, and your Grafts
young, they will very rarely unite or corne to Per-
fection. What will be moft agreeable, is, that
your Shoots and Stocks be as near as poffible of
an Age, the Shoots of the fecond Year are beft
for Grafting, and mould be taken from the Tree,
juft when they are beginning to bud, and before
they have born any Fruit.

I n Grafting, this is carefully to be obferv'd,
that the Loom or Glew, which is bound upon the
Head of the Stock, be carefully laid on ■> for if the
fame be loofe, and chop, or peel off, fb that the
Wound upon the Stock, or the joyning of the
Graft thereto, be expos'd to the Weather, the
lame will fade and die away.

What

C *4° 3

What is commonly ufed, by our Gardiners
and Nurfery Men, for this Purpofe, is a kind of
ciayie Loom, which they temper up for their Ufe,
and frequently bind the fame on, with Cloths or
Paper, to prevent its fa":ng off. This is always
ready at hand, and *e prefer*d$ became to

be had without rouble, and from its frequent

aft, believ'd to be the only Compo-
fitio >i .v.xture for this Uie. But were the Pra-
ctice of the Antients examined into, it would be
found they had recourfe to much better Methods.

For from the Barks and Rines of Trees they
drew a clammey, un&ioui Matter, much better
aid fitter for this Purpoie, which not only an-
fwer'd the Ends, but .ed and nourifhed the Graft,
and heal'd the Stock, whilft, at the fame time, it
either dulcified or harden'd the Fruit, according as
the Matter it was compos'd of.

This Preparation was made in the following
.Manner. They took a Quantity of the Rines of
Hollies ; and having made a Hole in a moift Place,
in the Ground, they threw the lame in there, co-
vering them over to keep out the Rain^ and
letting them lye thus for the Space of about twelve
Pays, in which time they would putrify, and being
then beat together, would become a ibrt of a clam-
mey Confidence, or the common Bird-Lime, will
do the lame, when binding your Graft to your
Stock with this, the lame if you bud inftead of
graft, will cherifh the lame.

But a Preparation drawn from the fUnes of
Elm-Tree Roots, in this Manner, is the beft and
fitteft for this Ule, as being the greateft Nourifher,

and

C «4« ]

and hath a Ipecial Quality in it to feed and cherilh
both the Stock and Graft.

I f inftead of laying your Rines or Barks in a
Pit, you lay the lame upon a moift Cellar-Floor
they will putrify, only they will require a little
longer time.

The fame may likewife be done with the
Rines or Barks of other Trees j but let them be
taken oiF from the Trees as near to the Roots as
pofllble yon can, for thole will bind the better 3
the Tops are too watery.

And this glewey Confiflence, drawn from
Trees of the lame Nature with thole you graft,
is much the beft, as being agreeable thereunto,
and yeiling a great Supply of the richeft Juices.

This would very much help and forward the
Growth of any Trees, were the Bark or Rines
flrip'd from your Cuttings, Lopings, or Trimmings,
and buried at the Roots of thole Trees, you
would improve ; for the Juices being already con-
cocted, yields a freih and vigorous Supply of the
fineft and beft Nou.rifhment ; and occafions the Fruit
to come in much greater Quantities and larger than
it would ctherwife.

O r if the Roots of the Trees be anointed with
the prepar'd Confiflence, as before directed, it
will occafion their Bearing, in a very extraordinary
and plentiful Manner.

Having given thefe general Directions to
be obferv'd in Grafting, I fnail now proceed to
mention leveral curious Experiments both antient

and

and Modern For improving of Trees, and producing
a new Variety of Fruit, whereby our Orchards and
Gardens fhall exceed even thofe of the Hefprides,
AhmuS) Semiramis^ or Memphis.

I t is the common Practice of our Gardiners and
Nurfery-Men to graft their Fruit-Trees upon Crab-
Tree Stocks, Black-Cherry Stocks, and fuch like -3
The reafon they give for 16 doing, is, that thofe
Stocks being more hardy, are better able to en-
dure the Weather, and the Graft being inoculated
into them, takes the more kindly thefe Juices, it
draws thro^ the Stock, being fitter and more pre-
paid for its Nourifhment, than if drawn directly
from the Earth.

And fay they likewife, if we few or plant the
Seed or Fruit of the fame Species, we defire to
have, the Produce will degenerate 5 and inftead of
Apples, we mail only have Wildings, and fo of
any other Sorts.

Again, that could the Seed produce Fruit
equal in Goodnels, to what is fewn and planted,
the Trees would not be fo durable and lafting.

Each of thofe Objections, I fhall in feme
Meafure admit, notwithstanding which, fhall decfy
the common Practice, as difagreeable to Prudence,
and endeavour to iupport my Alfertions by the
ftrongeft Arguments and Reafons.

When our Nurfery-Men would raife a Quan-
tity of Stocks for grafting upon, they few the
Seeds of Crabs, Quinces, or the Stones of Black
Cherries, &c. and^that thefe will bear Fruit of the
like Species, is certain; but the lame mail however be

even

[ !43 ]

even more Acid, Tart, and Hard, than that of
the Parent Tree from whence the Seed came, if
the lame be fuffer'd to bear without grafting.

Now if inftead of the Seeds of Crabs, Quin-
ces, Black-Cherry-Stones, &c. of a worfer Species
than the Fruit we defire to procure, they would
low the Seeds of the Codling Tree, or other
Fruit of the Species and Goodnefs, they are de-
firous to procure or preferve, they will by Ex-
perience find, that fuch Fruit as theie Stocks thus
rais'd mall produce without Grafting, will be more
kind, mellow, and racy, than the Crabs-, Sc.

I Readily admit they do not come up to
the Goodnefs of their Original ; but the Method
to improve the fame, is thus.

When thefe Stocks are growu to any Big-
neis, fit to be transplanted, let them be removed
into a better Soil, ifpoflible; at leaft let them
be cultivated with as much Care as you can,
till they are fit for grafting, when at the proper
Seafbn let them be carefully inoculated with the
choiceft Fruit or Grafts you can procure, of the
Species you would have ; and with a little -Pains
and Care in the Management thereof, you will
find, by Experience, that the Fruit which is pro-
duct from thefe Stocks thus grafted, will- be
far preferable to any which you could have pro-
due'd in the common Manner, even to excel that
of the Tree from whence the Grafts were taken.

For is it not abfiird to fuppofe the Fruit
muft not in fome Meafure partake of Nature of
both Parents of the tart, acid Flavour of the

Crab-ftock,

L 144 3

Crab-ftock, as well a 3 of the more improv'd and
preferable Taft of the Apple, &c.

I f an Enropian Woman match with an Afri-
can, common Experience (hews us, their Offspring
are a mottled Production of what we call Taw-
nies or Molettoes, and muft we not expect the
fame in Fruit, or any other mix'd Production.

A s to the Objection, that the Trees thus graf-
ted are not fo hardy to endure the Weather, that
is altogether Groundless. This indeed I admit,
they may not, perhaps, lair, altogether fb long as
thole that are grafted on a Baftard-Stock ; but
that Uifadvantage is Sufficiently recompenc'd, by
the extraordinary Goodneis of the Fruit, and the
Quantity produc'd, as being a more free Nou-
rifher, and of a more prolific Nature.

A n Experiment has been try'd with unexpect-
ed Succefs. by grafting upon one of thefe Stocks.
And when the Graft has been grown to a Bignefs
proportionable to bear it, by regrafting it again
or grafting upon the Graft; and the Fruit pro-
duc'd thereby has been of a furprizing Good-
nefs and Flavour, and far exceeding any other
Sort.

These Methods I would advife to obferve
in the raifmg of Stocks and Grafting.

Firft, That the Stocks mould be railed from
the natural Seed of the Fruit I would procure^
and not from any baftard or bafer Sort.

Secondly, That of fuch Fruits as are choice,
and would-bear fliping, I would raife a ftfficient

Quantity

t »4* ]

Quantity of Stocks from the Slips, and when cf
a Growth Sufficient, to graft upon them.

thirdly, To tranfplant the Stocks before they
are grafted, into a better Soil, if it may be, and
beftow a little Tillage upon them > for the dig-
ing and turning of the Earth about the Roots im-
proves them very much, as it fupplies them with
new and frefh Juices, and permits the rank and
ofFenfive ones to evaporate, which mull otherwife
be drawn into the Trees to the . prejudice of the
Fruit.

Fourthly, After, your Stocks have been thus
carefully rais'd, managed, and tranfplanted, then
inoculate thereon the choiieft Grafts from the
beft Fruit Trees you can procure. See that the
lame be not too old ; and that they be well in-
oculated : And if inftead of plaiftering them up
with Loom in the common Manner, you bind on
the lame with lome glutinous Confiftence, prepar'd
from the Bark, Rines, or Fillings of fome old
Trees, Branches, or Loppings of the like Species,
with the. Grafts and Stocks you inoculate upon^
as is before directed, you will find it will have
an extraordinary Effect, and fucceed beyond Ex-
pectation.

Let the Stock you graft upon, be of a very
proiiflck Nature, fuch as is the Codling ; for the
more proJifick it is", the greater Quantity of Jui-
ces .it will throw up to the Graft: Bcfides the
Codling is a very forward Fruit, and loon ripe, and
the propereft to graft upon, for Summer Fruit es-
pecially ; for' the prolifkk Nature thereof haftens
and accelerates the Growth of whatever Sorts (hall
be grafted thereon,

[ »4* 3

If you would have your Fruit of* the fame
Species later than ordinary, graft upon the Stocks
raisM upon the H Inter Queening, the Winter Pip-
pen, or fuch other latter fort of Fruit.

I f you chufe to have it at the ufual Seafbn,
then graft upon the natural Stock, rais'd from
Seeds of the fame Species with thofe you would
procure.

Thus may you On feveral Trees keep Fruit
of the lame Species, and have it ripe and fit for
the Tooth, for feveral Months together^

Also you may alter your Fruit as much as
youpleafe, by grafting, inoculating, or btiding upon
divers Sorts of Stocks 5 Or- by compounding your
Grafts of feveral Sorts, whereby as well the Co-
lour as the Smell, and Taft will be charig'd.

T 11 e Fig-Tree may be grafted into the Mul-
berry-Tree \ fb on the contrary may the Mulberry
be grafted into the Fig-Tree, and the Fruit will be
variable.

Also if you graft the Mulberry or. the Fig-
Tree into the Cheis-Nut-Tree, or the Turpentine-
Tree. And 'tis laid, by feveral of the. Antients,
that ii you graft either the Mulberry or Fig Tree
into the White Popler, it will take very kindly^
and produce White Figs, or White Mulberies.

I n the fame Manner likewife the Cheft-rrut or
die Hazel may be grafted into the Oak.

And

[ H7 ]

And the Pomgranet may be grafted into any
other ; fort of Tree ; for , its Nature is fuch,
that it will take upon any kind whatibever.

The. Ingrafting, Inoculating, or Buding of
Fruit, improves the lame ; ib does the frequent
fhifting and removing of the Trees, and diging
about their Roots :, Allb the opening the lame,
and burying Blood, Lees of Wine, rotten Grals,
Weeds, Chaff, and any fort of Vegetables ; for the
nitrous Particles drawn therefrom, wonderfully
cherifhes, itrengthens, and invigorates the lame,
and rectifies the more crude Juices of the Earth.

A n . Experiment has been fuccefsfully try'd to
raife Stocks without lowing the Seedj and which
anlwers . Expectation much better, and is performed
in the following Manner.

, Take a low Tree of any Sort that you de-
fire to propate, whether it be a Cherry's, Apri-
cot's, Peach's, Nedtrine's, Cornelian's, Mulberry's,
Figs, Vines, Roles, or any other Sort, open the
Root, {o that you may bdw down the Tree to
the Ground.; having firft hollow'd the lame con-
veniently to receive it, Ipread the Branches on
the Earth fmgly, and the Twigs like wile cover
the whole with frefh Mold, leaving the Tips of
the Twigs only to peep out. Thus let them lye
for. Ibme time, every Twig will fhoot out Roots
and Fibres into the Earth, and take Root there,
let them continue for ibme time until they grow
to Maturity, fit to tranfplantj then cut them off
and plant them out for Stock's, they will prolper
very well.

L 2 Til E 9 E

C 148 3

These Stocks thus rais'd will bear very well
without grafting ; yet if you afterwards gratt *hem
they will produce much richer and finer ; and
are much better than Stocks rais'd in the com-
mon Way, tho' grafted ever ib carefully.

Francis Lord Verulum, teacheth us in his Na-
tural Hiftory, a ready Method, whereby in one
Year's time we way procure a Fruit-Tree cap-
able of bearing good Fruit ; which he directs
to be done in this Manner.

CHUSE, fays he^ m May, June, or July$ a

fair3 promifng, fruitful ^free, and felecJ one Arm,
fuch as you beft approve of about three or four
Inches in Circumference ; cut the Bark round, near
the Bottom of the Branch, and take it off for about
four Inches in length, quite round; then having in
Readinefs a Quantity of Loom and Horfe-dnng, well
mix'd and temper d together, cover the Place with
a Coat thereof, quite over ; as alfo fome little Part
of the Bark, both above and below the bare Place 3
(or if you mix the Loom with fome Sea-Onions^
well beat or bruised in a Mortar ', will be yet better)
bind on the fame with a courfe Cloth, as clofe as-
you can to prevent its falling off, or crackings
letting it fo continue, till about Alhallontide ; at
which time you may cut it off, thro' the Place which
was bark'd, and fet it in the Earth, it will in
one Tear produce a fine young ^tree, and bear Fruit
according to yonr defire;

I t is the common Practice of our Gardiners
and Nurfery-Men to cut off the Trees they
graft below the Head, and to inoculate upon the
main Stock. But if inftead of that Cuftom they

would

[ »49 ]

would take off the Branches juft above the Head,
ana graft upon the remaining Part of the Stock
of each Branch, they would find their Fruit
equally as good, and it would be produc'd in
much greater Quantities.

But the moft curious Way would be this :
Chufe one of the befl Stocks, rais'd from ibme
choife Tree itfelf; when it is fit to graft, take
off the Head, inoculate the Stock with the fineft
Graft you can procure; or for Variety, if you
mix the Graft, by fliting or gently bruifing the
fame, as has been before directed, in refpedr. to
Vines, and joyning it to another Graft, flit or
bruifed in the fame Manner, of fbme choice Fruit
of any other Species. Suppofe the one were a
Summer Pippen, and the other a Burgundy Pear, or
any other Sorts, and carefully joyning the fame,
inoculate them into the main Stock, bind them up
carefully with the Sea-Onion bruis'd and tem-
per'd up with Loom; when they have flood
ibme time, and fhot out feveral Shoots or Branches
to a Maturity fufficient, cut each of them off
aboat fix or ieven Inches diftant from the Head ;
inoculate them feverally again with the choiceir.
Graft you can procure. And if, for Variety,
your Grafts are all of different Sorts, your Sa-
tisfaction will be the greater to have many
choice Sorts of Fruit from one and the fame
Tree.

I n this Method you may produce Katherin?
Pears, Burgundy ¥ ears, Ifnidfor Pears; ^CodJmgs,
Pippings, Queenings, and divers Sons of Pear;
pi Apples from one Tree.

L 3 . $$

[ I5° ]

So Jikewife may you have Peaches, Apricotss
Ne&rines, Mogul Plumbs, Orleame Plumbs, and
divers other Sorts, upon the lame Tree. ;

And Palladius tells us, that Trees are
join'd together, as it were by carnal Copulati-
on, to the end that the Fruit thereof may con-
tain in it all the Excellencies of both the Pa-
rents ; and the fame Trees are nourished with
two Sorts of Juices, and hath a double P.elifn,
according to both the Kinds whereof it is com-
pounded.

I n the Inoculation 'tis proper to confider, tl tat
the Grafts we would inoculate have their Barks
of one and the lame Nature, and are of equal
Age and Growth, that they may the readier
unite and join together; for if the one be hard
and dry, and the other foft and moift, -they can-
not grow together. «

From the Mixture of the Shoots and Grafts,
as before deicrib'd, 'tis veiy common in the Or-
chards in Naples to fee Fruits which are half
Oranges and half Lemons. Alio Lemons which
are half Sweet and half Sower.

I n the fame Manner alfb they procure Peaches
which are half White and half Red, by joining'
the Sprigs of two contrary Trees, and inocu-
lating them into one Stock.

Also Rofes half Red and half White have
been produe'd, by inoculating contrary Sprigs:.;,
wpon one Stock,

The

C «5' 3

The fame Experiment has been fuccefsfully
try'd in Flowers, particularly in Clove-Gill i flowers,
with this Difference, that inftead of grafting they
take the Roots of two feveral Sorts, the one
White, the other Red, 3nd cleaving them care-
fully thro' the Middle, join the contrary Part-,
together, and bind them up with ibme iat Loom
and Earth, or Sea-Onions, and plant them again,
they will produce flowers, one Side White, the
other Red.

fllEOP URAJSfU S alfo teaches us another
Way aniwerable to this, of grafting of compound
Fruit, which is in this Manner.

i
fAK E, fays he, federal young Slips of clivers
Sorts of pomgrauets. bntife them well wjtb a
Beetle, until they will fick and hang together ; then
hind them up as clofc as poffibly you can j and
if yQU have poind them carefully, without break-
ing them, they will unite and grow into one Stem, and
bear Fruits of various Sorts ; but each will in
fomn Meafure partake of the Nature of the
other.

Cherries have ibmetimcs been produe'd
from a Willow Tree^ lo alio has a Bay grown
out of a Cherry-Tree, and the Fruit of each
has been party coloured,

The occafion of thefe Productions has been
purely accidental, and not defignedly ^ notwith-
standing which 'tis very realbnable to believe,
that if the lame is to be produe'd by Accident,
it may by Art be as well affected

L 4 T a e

0 *52 1

The Manner of producing them, was only
from the Birds, who having greedily fwallow'd
the Seeds of divers Fruits, and voiding the fame
with their Excrements, before they were digefted,
into the hollow Chinks and Holes of Trees,
where fbme Quantities of Duft had before fettled ;
the Rain afterwards falling therein, and moiften-
ing the lame," occafion'd them to (hoot forth ;
lb that in time, as they increas'd in Magnitude.;
they have incorporated, and grown into the
Tree.

I Have myfelf, for Experiment lake, taken
a young Goofeberry-Bufh -3 and after trimming
the Root, made a Hole, with a fharp Stick, in
the hollow rotten Part of a Fippen-Tree which
was decay 'd by the Weather, where the Arm
had fbme time before been lop'd off, and thrufting
the Root of the Goofeberry-Bufh in the Hole,
afterwards plaifter'd it up with Loom, till it
fettled; and it has liv'd there, and afterwards
bore Goofeberries, tho' fmaller than k ufually did
before, whilft the Tree has born its natural
Fruit.

The Occafion of the Smallnefs of its Fruit,
J take to proceed froni this : That the Juices of
the natural Tree, being of' a Nature different
from the Goofeberry, and the Goofeberry being
aifb a very great Drawer, the Tree yeilded not
ib great a Quantity of the proper Juices for its
Support, as the Earth would have done, especi-
ally at firft, the Contrariety of Nourifhment yeild-
ed by the one3 and required by the other be-
ing 16 vaftly different, that till, by incorporating,
{here grew a better Harmony betwixt them. The

Fruit

[ '53 ]

Fruit of the Goosberry n?uft be fmaller, and in
lefs Quantities than— Or^rerwile ; tho3 by Continu-
ance of time there would grow a better Recon-
ciliation and Harmony betwixt them ; when the
Goosberry would thrive better, and grow larger,
and in fome Meafure vary in its Tail from
what it naturally had before.

PONZANUS directs the raifing of compound
Trees or Stocks in this Manner: l^ake, lays he,
Seeds of federal Sorts, fow them in a Pitcher, or
fuch like Veffel; let them continue there , until they
are grown up, which as they do, gently twift and
bind the young Shoots together, and let them be
clofe tyed, bind them well with Loom, or gluti-
nous Matter, that may help them to incorporate.
By this Means they will unite into one Stock, and
be cover d with the fame Bark, and the Fruit will-
be njzrioufly relifloed.

The Reafbn of the fame mufl be, that the
twilling the young Shoots bruiles the Barks or
Rines, which occafions the Juices to incorporate,
and . the binding them up keeps them from fe-
parating by the Wind, or any other Accident,
until they are firmly united, by this Means a
Mixture of the Juices is occafion'd, tho5 in fbme
Parts Ipore, in others lefs 5 according as the fame
have riiix'd in twifling.

fHE^HKASfUS; and feveral of the An-
tients likewife^ direct the fame to be done, by
fbwing various Sorts of S^eds together, and uniting
them in the fame Manner, affirm^ they have
pradifed the Method with Succefs.

JOHANNES

C *54 ]

JOHANNES Baptifia Porta affintis to have
rais'd a compound Fruit of the Damfin and O-
range, or Lemon, which has participated of both
Kinds, which was rais'd jn the foregoing Man-
ner.

Alio he affirms to have rais'd Damfins com-
pounded of two Sorts, by choofing two young
Trees of different Kinds, which growing dole to-
gether, he pared off the Barks to the undermofr.
Skin, for the Depth of fix or feven Inches, near
the Heads; then twitting them round each other
io that they touch'd in the Places where the Bark
had been taken off; after which he bound them
tight together with the Film or Rine of the
Elm-Tree to prevent their parting; after this
he removed the Earth from about their Roots,
and cover'd them with good Mold and Dung,
to ftrengthen and nourifh them the better ; often
watering them, within the Space of a few Years
they were firmly grown together, as if they had
naturally fb done ; then he cut off the Tops, in
the Place where they feem'd to be moft firmly
united; after which there fhot' out from the
Head many young Shoot ; of which, thole that
he perceived to come from both Tree:; he let
ftand, the others he cut off; and by this Means
procured Fruit according to his defire.

H a n he fuffer'd all the Shoots td grow, the
Fruit would have been various, thefe Branches
which appear'd to be fhot out from both Stocks,
would have partook of the Nature of each; bui.
thofe which had fhot from the Sides, would
have participated of the Nature of its original
Parent.

We

[ '55 ]

We have before defcrib'd the Manner of
the Antients, railing the Fruit called Eleeo-flaphy-
lus, or the Olive-Grape, by ingrafting the Olive-
Tree into the Vine, and (hall here add what
Florentius fays will caufe a Vine to bear both
Olives and Grapes at the fame time. If, fays he,
you bore a Hole thro'' the Stock of a Vine near the
Ground, and draw thro the fame the Branch of an
adjoining Qlive-Zree, plaiftering it up therein, but
without cutting it of from the Root, fo that it may
unite with the Vines -, from whence it will receive
Sweetnefs, as well as Fatnefs, from its natural
Root ; the Fruit will tafi pleafantly ; and it will
produce, not only Chifiers of Grapes, but Olives
alfo. And if the Vine were young before you bordit,
and had not bom Fruit, the Sprigs afterwards
taken from it, and planted, will produce the Elteo-
ftaphylus, or Olive-Grape.

The Mirtle-Vine fhould be rais'd in the fame
Manner, by Terebration, if you would have your
Vine both bear Grapes and Mirtleberries.

There is alio a Way to raife a compound
Fruit, called by the Antients, Nuci-pruna or Nut-
Damfms, which is reported by Pliny to be rais'd,
by ingrafting the Damfin into the Filbert or Nut-
Tree. And that it is peculiar to this Fruit only
that it mail be in Colour like unto Damfins, but
in Taft like Nuts.'- •

P L INT tells us, the like may be done by
ingrafting the Damfin into the Sweet-Almond-
Tree, which will produce a Fruit like Dam-
ans, but having the Taft of f\veet Almonds.

FLINT

■ ' -■ i

[ 15*]

P 1 1 NT alfo tells us of a Fruit, amongft the
Spaniard^ called Malina, which is a compound,
produced, by grafting a Damfin-Tree into an
Apple-Tree, the Fruit whereof is outwardly like
a Damfin, but has the Tail of an Apple.

There is a Fruit, common in Syria and
Egypt , by fbme called Sebeften, by others Mixa ;
which is a Sort of Damfin, having, a fweet Al-
mond for its Kernel. This Fruit in the time of
Pliny was common in Italy, and as fuch is mention'd
by him, tho3 the Species is now loft there, pro-
bably for want of Culture.

This Fruit he mentions, as ufual, to be
grafted into the Service-Tree, which render'd the
Fruit the pleafanter. The occafion probably pro-
ceeded from this: That the Kernel of itfelf being
too moift and fweet, occafion'd the Eaters to be
laxative. Whereas, by being incorporated with the
Service or Medler, it became more aftringent.

7 OHANNE S Baptijfa Porta, after having de-
cry 3d many Things afferted by Pliny, and others
of the Antients, tells us as of his own Experience,
that if we will take the Bud of a Peach-Tree,
and carefully join it to the Bud of an Almond-
Tree, grafting it thereto: Or if we take the
Bud of a Peach Tree, and Jikewife the Bud of
an Almond-Tree, and join them carefully toge-
ther j then graft them into a third Tree, or up-
on another Stock? they will bear a compound
Fruit, which participates both of the Nature of
the Peach and the Almond, and partake of the
Nature of both Parents ; outwardly it refembies
a Peach both in Shape and Colour ; but inward-

"y

[ '57 ]

]y it hath a fweet Almond for a Kernel -, fo doth
the Tree itfelf likewile, refemble the Peach as well
as the Almond.

SO , fays he.j if you join a Bud of a third Sort
of Fruit to the others, the Product will be a triple
Compound^ and partake of the Nature of each Son.

I n the fame Manner, by joining the Bud of a
Lemon to the Bud of Citron, has a compound
Fruit been produc'd favouring, as well of a Citron
as of a Lemon.

Amongst the many Experiments which have
been fuceesfully try'd, none is more delightful,
as well as profitable, than that of frequent re-
grafting or grafting upon the grafted Stock. And
as it may be acceptable to the Reader, and fervc
to illuftrate my Intention, by fhewing the Variety
of Fruit which may be produc'd ; I (hall recite
feveral Experiments, which have been practifed
formerly.

COREL JUS, a Nobleman of Rome, engraft-
ed a Ches-Nut upon a Ches-Nut; and by that
Means procured a fine large Fruit, much larger
than the common Sort. This Fruit, in Honour
of the Experiment, he called after his own Name,
Corelliana. After which, his Keir, willing to im-
prove upon him, inocculated a Graft of the fame
Corelliana into another Ches-Nut. The Confe-
quence whereof was, that the Product thereof was
not quite fb large as the Corelliana, but the
Fruit was much improv'd thereby.

The Oxyacantha or Barberry-Tree is fuppos'd
to be only a wild or baftard Tuber, and Ex-
peri ne its

*

L '58 ]

periments have been try'd to improve the fame3:
by frequent grafting it upon its own Stock I
and the Succeis has fb far anfwer'd, that every
gtafting has improv'd the lame, both in Size
and Sweetnefs ^ whereby it was not queftion'd by
the Experiment of Grafting being continued .up-
on the fame Tree, the Barberry would in time
produce Tubers.

The Peach-Nut was a Fruit formerly in Re-
queft amongft the Italians , and was produc'd by fre-
quently gtafting the Peach into the Nut-Tree, its
outward Colour was greenifh, excepting on the
Side next the Sun, where it was of a brown,
redifh Complexion, not downy, but very fmooth,
and of a very pleaiant Taft; the Stone within
was rugged like a Peach-Stone, and the Kernel
within that, refembled a Nut in Taft,

BIOPHANES try'd the Experiment of graft-
ing an Apple upon a Citron-Tree, which he ie-
veral times attempted infuccefsfully j becaufe it
withered as fb'on as" it mot forth • however at
laft he effected it, and it bore a Fruit partak-
ing both of the Citron and the Apple, which by
a compound Name he called a Citron-Apple,
and Dydimus adds, that it will bear Fruit almoft
all the Year.

The grafting of the Apple into the Quince-
Tree was the Invention of Anatolius and Diapbanes
and produc'd a Fruit which they nam'd Meli-
mela. The Athenians called it Melimelium -3 and
we call it a St. John's Apple.

And Pliny lays, by engrafting the natural
Quince into the Quince-Pear a compound Fruit is

produc'd

which he call'd Mifoianum, which is the only
Quince fit to be eaten raw.

I f a Pear be grafted into a Willow-Tree
(but the grafting mull not be into the main
Stock, but betwixt the Bark and the Body) it will
bear Fruit (provided it grow in a moift Place)
but the fame will be very backwards.

Observe this as a general Direction: If
you would have your Fruit larger than ordinary,
either graft upon Stocks of the lame Species with
your Grafts, or upon thole Stocks whole Fruits
are naturally larger.

A k v Fruit grafted upon its own Stock pro-
duces a Fruit larger than it would have born,
without grafting.

Hence proceeds the Practice of grafting
Pears upon Quince Stocks ; but were the lame
re-grafted over again, they would improve both in

Size and Goodnels.

/

I f the Medler be grafted into the Quince-Tree,
the Fruit will grow extraordinary large ; the like
if it be grafted into the Codling-Tree, and the
Fruit will alio be the plealanter for it.

S o, if the Mulberry be grafted into the Fig-
Tree, the Fruit will vary lbmething in its Co-
lour, and grow extraordinary large.

The frequent diging about the Roots of Apple-
Trees caufes thsm to bear better, and their Fruit
to grow larger.

Also

[ i*°]

Also the feme has been obierv'd of Citrons
in foreign Parts.

Likewise the frequent watering the Roots
of Pear-Trees, Quince- Trees, Peaches, and Apri-
cot-Trees^ occafions them to bear more plentifully,
as well as the Fruit, to be much larger than
otherwife, a proper Moifter, being a. great help
to Vegitation.

5Tis a conftant Obfervation, : that thofe Trees
which have the hardeft Pith, produce. either Stone
or Shell-Fruit, in Hardnels proportionable there-
unto.

T h u 5 the Almond, the Filbert, the Peach, the
Apricot, the Nectarine, the Plumb-Tree, have all
hard Piths ; the Apple, the Pear, the Pomgranet,
the Vine, the Mulberry, and divers other Sorts,
have Piths, but not lb hard, therefore the Ker-
nels are ibft. There are others which produce
neither Shell nor Kernel, as the Elder, &c. on-
ly an outward Skin, becaufe the Piths are very
Ihort and ibft.

H e n c e it is manifeft^ that as the Juices a£
lending, by the Pith, being more acid and crude
than what affends otherwife, produces that Matter
which forms the Stone, Shell, or Skin, of all Fruit ;
and if by any Art or Management the aflending
of the Sap, thro* the Pith can be prevented Or
reftrain'd, the Fruit lhall either be freed from that
tough, thick Stone, or Shell, ufually contained
within, or furounding fuch Fruit. To this Purpofe
diver of the Antients have prefcribed Rules and
Methods, dedue'd from their own Experience and

Obfervation

C l6< 3

Observation for effecting thereof • many of which
have neverthelels been decry'd and exploded by
the Moderns, as abfiird and impracticable.

It would be unreafbnable to condemn thole
who affirm the Practicablenels of the Methods
they have prefcrib'd from their own Experience,
barely becaule another has attempted the lame,
and laird in the Succels thereof. We lee daily
the moft experienc'd Gardiner does not liicceed
in every attempt of Inoculating or Grafting, tho'
in the moft common Manner, and what every
one fo well knows how to effect.

Disappointments may frequently hap-
pen from feveral Caules; the Grafting may
not be carefully perform'd ; the or it may not be
well join'd to the Stock j various Accidents of the
Weather may happen, which may deftroy the
Graft before it is united there unto. But from
any liich Mifchance, which lometimes the moft
skillful Artift cannot avoid, it would be ridiculous
to condemn the Practice of Inoculation, as im-
practicable, as the Cuftom of divers of our
Anceftors has been, thro' the Milcarriage of one
fingle Attempt, which may be owing to the Un-
skilfulnels of the Artift -3 the Change of Climate 5
the Unfitnels of the Soil 3 or various other Ac-
cidents.

D E MA GEKON0 Paladins, . and divers of
the Antients, lay, that if a Hole be bored thro'
the Heart of a Cherry-Tree, Plumb-Tree, Nut-
Tree, Almond-Tree, Peach, Apricot, or Ches-Nut
Tree, {6 that it part the Pith directly, and after-
wards the lamebefill'd up withaWedge or Piece of
Elm, Willow, or other Bough ; and thereby pre-

M vens

[ »■& ]

vent the Pith from uniting ; and waxing up the
Hole, fb as to keep out the Rain from rotting
or damaging the fame; you fhall have Cherries,
Peaches, Apricots, Plumbs, without Stones ; or
Nuts, Almonds, &c. without Shells.

This is a Device natural enough, but is
with Difficulty to be perform'd. Inftead of a
Stopper of Elm or Willow, I would chufe one
of the fame Wood, with that which I try the
Experiment upon, and that not taken from any old
dead Tree , but from the Branches of fbme living
one, and not cut out of the Heart thereof nei-
ther, but from one Side thereof ; becaufe no Part"
of the Pith mould go into it. And likewife I
would try trje Experiment, by boring the main
Stock below the Grafting, and alio above the
Grafting.

Yet before this Method, I mould prefer that
taught, by Africanus, Paladins, Martial, and di-
vers others, which they direct in this Manner:
Take, fay they, a young Stock, about two Foot
in Height j flit the fame quite down to the Root,
take the Fith clean out to the Bottom ; (and if
you then clap in fome Wedge, or other Matter, to
prevent its again ajfending from the Root, will
be proper) join the two Sides together again, as
fpeedily and carefully as you can; (and having
in Keadincfs fome Sea-Onions beat in a Mortar +
till they come to a fort of an Ointment, fill up the
Cavity therewith ,) and bind the fame dole, witli
the inner Bark or Rine of the Elm-Tree, or
fbme fuch Matter ; let the Root be cherifhed with
lome ftrengthening Nourifhment, and it will fbon
unite and bear Fruit Without Stones^ or Shells,
according to your Benre.

It

t««3 J

I t is allow3d, as an undeniable Maxim in
Husbandry, that the dryer any Tree is kept, and
the more barren the Soil, the tougher and harder
is the Stones or Shells of its Fruit; it muit
therefore follow on the contrary, that all loft,
fat, and moift Things, are not only proper for
Nourifhment, but likewife occafions the Stones and
Shells of fiich Fruit to be lels ftony and hard.

I f therefore we would fbften and alter any
Fruit, it would be good to apply to the Roots
of the Trees Swines Dung, Lees of Wine, and
fuch-like Matters; for thofe Things work very
powerfully ; and to let the Trees grow in as moift
a Place as conveniently can be; for by an en-
creafe of Moifture the Shell Fruits will have larger
Kernels and fbfter Shells; and likewife Stone-Fruit
will have fmaller and leffer Stones ; and the pul-
py Part mail be the mellower and larger.

That the Bark of Trees yields a Nourish-
ment to Shell-Fruit, is likewife demonstrable. But
Damegaron tells us of a Method, whereby the Ef-
fect thereof may in a great Meafure be pre-
vented; and that is, by opening the Roots of
the Trees, and burying Aflies, which will abiorbe
and draw out of the Bark, and drink up the
Crude Juices which occaf ons the Shell.

P AL L AD IUS directs us to water the Roots
of the Tree three times a Month, yearly, with
Lye, made of Wood-Ames, which will anfwer the
fame Purpofc. This, he tells us, will produce the
Nut commonly call'd Nux-Ctairentina^ or the Ta-
rentine-Nut. And Johannes Baptifia Porta tells
us3 that by pra&ifing the like Experiment, he had
M 2 growi-ig

growing in his own Orchard of thefe Tarentine-
Nuts ; "the Shells whereof were fo thin and foft,
that the fame was no more than a thin Skin,
which crumbled off as foon as it was touchU

COLUMELLA fays, a Tarentlne Nut, or a
Nut without a Shell, may be rais'd in this Manner:
Take a Root of Fenel-Gyant, let it in a Pit fix or
eight Inches deep, where you intend your Tree
to grow; cleave the Fenel to the Root, and in
the Pith thereof clap the Kernel of a Filbert;
but fee the fame be found, not bruifed, or de-
cayed ; then bind up the Fenel gently, and cover
it in the Earth, it will in time produce a Tree,
which will bear Nuts without any Shell.

The Reafon of inclofing the Kernel within
the Pith of the Fernels, is two fold.

Firfiy To prevent the Vermine from eating
it. And,

Secondly, To fupport the fame by moderate
Warmth and Moifture, until it is duly concoct-
ed, and fit to moot forth into Branches, when it
will force its Way, and take Root accordingly.

DIOPHANES, Dydimus, and Palladiiis af-
firm, That if Apples be grafted into the Plane-
Tree they will grow red. Alio

AVICE NA fays, if we engraft Citrons or Le*
mons into a Pomgranet-Tree they will be Scarlet,
And

FLOKENfJNUS

C **5]

FLORENtflNUS bid us engraft them into
Mulberry-Tree,
Blood-Red Colour.

a Mulberrv-Tree, if we would have them of a

fARENflUS and Diopbanes both affirm,
that if Pears are grafted into the Mulberry-Tree,
they will be of a Blood-Red Colour. And,

DIOPHANES adds, that if Figs be graft.
ed into the Mulberry-Tree, they will become
Red^ but that the Mulberry, which occafions
all other Fruits, which are grafted into it, to be-
come Red, will itfelf become White, if it be graft-
ed into the White Poplar-Tree.

And Palladius affirms the fame, l£ it be graft-
ed into the Fig-Tree.

JOHANNES Baptifta Porta, in his third
Book of Natural Magick, relateth a very plealant
Deviie of his own Knowledge, which, he lays, he
had often feen, and called it the Tree of Dainties.
And altho' it was invented only for Pleafure, yet
the Variety thereof fhews many Things which are
practicable, and likewile ufeful. I fhall chufe to
repeat it in his own Words.

*fHIS T'ree was of a goodly Height and ttbick-
nefs, being planted in a Veffel fit for the Purpofe
(and remove able at Pleafure) the Mould about it
■was of a very fat, moift, and fruitful Nature (as
Necejfity required to yield Nouriflwient to fuch Va-
riety of Fruits as was there produced ; J fo that as
well by the Livelincfs and Strength of the Plant
itfelf-, as alfo by the Moiftnefs and I'hriftinefs of the
Ground, all things that were engrafted into it re

M 3 ceived

[ T66-]

ceived fufficient Nourifhment. It had three Branches

cr Arms ; one of which bore various Sorts of Grapes ,
without any Kernels in them, party colour d ; fome of
them were medicinable and good to procure Sleep j
ethers occafion'd the Eaters to be laxative $ and
others again were pleafant to the I'aft. Z'he fe-
cond Branch or Arm bore a Peach, of a midling
Size, different both from the ordinary Beach
and the Beach Nut, without any Stone in it,
bearing in fome Blaces Beaches, in others Beach-
Nuts ; and if in any of them there was any Stone, it
was generally as fiveet as an Almond. On the.
third Branch or Arm grew Cherries, without any
Stones in them ; fome of which were Sweet and
ethers Sower j and alfo Oranges of the like Fla-
vour and Reliflj. From the Bark of this tfree grew
cut fever al Sorts of Flowers, Rofes, &c. the Fruits
were all of them larger then ordinary, and fweeter
both in Smell and ^tafl, flour ijhwg chiefly in the
Spring time, they hung upon the 2ree, growing after
their natural Sea fan was pafl ; and there was a con-
tinual Succeffion of one Fruit after another, even
all the Tear long, by certain Degrees ; fo that when
cne was ripe, there was another buding forth, the
Branches being never empty, but ftill cloged with
fome Fruit or other. And the temper at cne fs of the
Air ferved every turn fo well, that I never beheld a
more pleafant and delightful Sight.

The Method by which this was done, was
by chufing out feme fit Tree, with as many
Branches as was thought proper, and inoculating
Several Sorts of Fruits thereon ; which Shoots, as
they branch'd out again, were diverily inoculated
with different Species of Fruit, according to what
they had a fancy to produce, by the ftveral Ways
before directed. As to the Method of producing

the

[ '*7 J

the Flowers from the Body of the Tree, it was ef-
fected in this Manner, by gently opening the
outward Bark of the Stock, and letting into it the
F.oots of feveral different Sorts ; which being
fupply'd with Nor.rifhment from the Tree, oc-
cafion'd them to fhoot out and bear, as before
deicrib'd.

This Inftance may be fiifficient to evince
what may be affected by Induftry and Pains ;
and if it were pofhble to raiie fb many differ-
ent Sorts upon one and the lame Tree, it would
be much more practicable to raiie one, two, or
three Sorts, or to compound them together, by
the Methods before directed.

But if the Fruits are fbrted, they will agree
much better, and the lefs Fains and Difficulty will
ferve to raiie them.

Thus all Sort of Nuts may be grafted with
Eafe, upon one and the lame Stock ; and it would
be pleafant enough to behold the Hazle-Nut,
the Filbert, the Ches-Nut, and Wall-Nut, grow-,
ing upon different Parts of the iame Tree; to
which might likewiie be added the Almond, and
any other Sort of Shell Fruit,

The fame alio might be as fiiccefsfully pra-
ctifed in all Sorts of Stone Fruit, to have as
many Sorts as there are Kinds upon one Tree.
The Peach, the Nectrine, the Apricot, the Plumbs
of various Sorts, as we'll as Cherries, upon which
alio might be attempted, the Date and the
Olive.

M 4 It

I t has been a received Opinion, that thofe
two laft Fruits will not grow in England. But
that I take to be altogether a chimerical Notion $
and the Difficulty confifts only in raifing the
Plants at firft.

W e fee the Mulberry is a tender Plant to
raife; yet after fbme continuance, that it grows
naturalized to the Soil, there are few more hardy.
3Tis the lame of the Olive, which Pliny, Virgil,
and others, tell us, will moot out and flourifh, if
the dry, wither'd Sticks, or Branches thereof only
be ft into the Ground.

The only Difficulty confifts in the adapting
them to fit and proper Soils; for daily Experi-
ence fhews us, that the moft common Plants and
Vegetables will fprout more kindly, and thrive
much better in lome Grounds than in others ;
and likewife that the Nature of the Earth caufes
a great variation in the Fruit.

Upon the Apple-Stock may be grafted all
Sorts of Apples, Pears, and fuch like Fruits -3 and
were the Orange or Lemon grafted thereon, and
protected from the Inclemency of the Weather,
untill it has attain'd a proper Maturity, the
Fruit would not be unplealant, and might in
time be naturaliz'd to the Soil.

As to the Objection of thefe foreign Plants
being unable to bear the Severity of our Sea-
fbns, I readily admit, they are not, if we confider
them as newly imported, nor does the Method
of keeping them in Green-houles and Stoves ve-
ry much mend that Defect; I mean of thole

which

which are more common with us, as the Mirtle?
Orange, Lemon, and others of the like kind.

I H a v e myfelf feen the Tamarine-Tree and
the Almond-Tree growing near Louden, in open
Gardens, to about Twenty-fix or Twenty-ieven
Foot high, which have bore very kindly, but
they were not Plants imported, but rais'd from
the Fruit here in our own Soil; by which they
became the better reconcil'd thereunto. I have
likewife been inform'd, that Orange-Trees are
growing in a Gentleman's Gardens at Exeter,
in the natural Soil, and continue there without
the help of the Green-houfe; nor do I fee any
iufficient Realbn to disbelieve the fame.

I t may poflibly be objected from the Expe-
rience of our Gardiners and Nurfery-Men, near
Louden, that the Orange Plants, rais'd from Seed
(which of late feveral have proceeded to raife in
hot Beds, have been with a little Severity of the
Weather, kill'd and deftroy'd. The Objection I
readily admit ; but at the fame time deny the Con-
clufion ; for it will not from thence follow, that
if thofe Plants had been rightly manag'd till of
a Maturity fufficient to plant out into the open
Air, they would then have died.

Experience demonftrates the contrary ;
and a little Obfervation will fhew the Fallacy of
the ArTertion. Any Plants, whether Natives or
Foreigners, if rais'd upon Hot-Beds, or kept pent
up in Stoves, will be much tenderer than other-
wile, even in the mod common Fruit; were it
only Apples or Pears ; and when thefe, from their
Production, have been for fbme time kept up from
enjoying the Benefit of the Air, if they become

fuddenly

L l7° 3

fuddenly exposed thereto, they are thereby made
liable to many Accidents from the Inclemency
and Changeablenefs of the Weather, which they
otherwife would not have been liable to.

For by the fame Reaibn, that a Perfon con-
fin'd in a Bagnio or Hot-Houfe for fbme time is
more fubjec~t, and liable to receive and be effect-
ed by the Impreflion of the Weather, if he were
fuddenly to be turn'd out into the Cold. So
are thefe Plants, and as fenfible of the Inclemency
thereof j for does the Heat and Clolenefs of the
Bagnio open the Pores of the Body, whereby it
gives Admiffion to the colder Particles of the open
Air 3 fb does thefe Hot-houfes, by rarifying the
Air within them, relax and opens the Pores in
the Barks and Rines of the Trees, whereby the
Circulation of the Sap and Juices are haften'd in
their Motion, and become more violent. There~
fore it muft neceffarily follow, that upon any
fudden Emmiffion of the Cold, the Pores become
more condenc'd, and the Saps and Juices circu-
lates not lb freely as they did before, and the
Juices which feed and nourifh the Tree, being as
it were thus arretted or ftop'd in their uflial Mo-
tion by the Inclemency of the Weather; it
caufes a Stagnation of the Juices, or at leaft a
much flower Circulation than formerly, which oc-
cafions the Tree to languifh and fade, and if the
Stagnation be too violent, then it presently dies.

T h e mod effectual and fucccfsful Method for
railing thefe kind of foreign Plants, is to propa-
gate them from Seed.

Firft9 Let it be confulted what Sort of Soil
is proper for them. I would in all Cafes procure

a

C '7' ]

a rich Soil, which may yield them a fufficient
Supply of Nourifhment, with the Addition of as
little Heat as poflible ; to which End I would re-
ject all Stoves or Hot-beds rais'd by Dung, if
the Plants I propofe can any ways be produc'd
without ; becaufe it is not poflible to keep a con-'
ftant Supply of the like Heat to the lame Plants,
when grown up to Maturity. And if a Richnefs
of Soil fhall be found equivalent to thefe artifici-
al Heats, there may be a much greater Proba-
bility of flipplying the Decay of the one, rather
than continuing the Warmth of the other.

Besides thofe Plants which are produc'd
chiefly thro3 the Richneis of the Soil, are not
liable to be affected by the Intemperance or Incle-
mency of the Weather, either hot or cold, as we
fee thofe kept in Hot-Houfes, Stoves, iSc. are.

This I have remark'd particularly, that
young Orange Plants, rais'd from Seed, upon Hot-
beds, and juft kept from the Severity of the Wea-
ther, till they have been about two Years old,
and then transplanted into Pots, for Ornaments in
Houfcs and Windows, have flood the fevereft
Seafbns in an open Room expos'd to the Air, with-
out the Help or Addition of any artificial Heat.

I Have likewife known others taken at the
fame time, and kept in the like Manner, which
have been deftroy'd in that very Seafbn ; but en-
quiring into the Reafon, I found it to proceed
from this • that the firft were kept all the Win-
ter without watering the fame, whereby the Root
was not chili'd ; and the others had been water'd
feveral times, which was the very thing that oc-
cafion'd their Deftruction.

If

C '72 ]

I f thele Plants are intended to be kept, and
we would endeavour to reconcile them to our
Climate, the moft ready Way to effect our Defires
will be, by lowing the Seeds not in a Hot-bed ;
for tho' that throws them up Iboner; yet at the
iame time it makes fuch an artificial Heat, ne-
ceffary for their future Support ; but they fbould
be fown in as rich a Soil, and alio as light a
one as poffible, about the Middle of April; for
then the natural Heat of the Seafbn will caule
them to rile, and they ought not to be ibwn more
than two Inches, or at moft two Inches and a half
deep in the Earth, in this Manner, without the
Advantage of any Hot-beds, or additional Heat. I
have rais'd thele Plants, which will loon fhoot up ,
it will be proper to let them on a riling Ground ;
becaule too much Moifture will deftroy them, e£
pecially at their firft appearing. And being thus
rais'd, and continuing all the Seafon expos'd to the
Weather, they are the left affected by the
Changeablenels of the lame; and if they be
taken up about the latter End of September^ or
Otfober^ and removed into Pots, with the Advan-
tage of frefh Mould, fuch as they were firft rais'd
in, not too moift, and kept in a dry Place, where
the Rain comes not upon them, during the Win-
ter Seaibn ; and in the following Spring planted
out again, they will grow more hardy and better
reconcifd to the Climate, and in a few Sealbns be
able to bear all Weathers, to which they muft
be innur'd by Degrees; for 'tis not the Cold-
nefs of the Seafons that deftroys them, but the
Barks or Rines of thefe Plants, being of a very
loft and pulpy Nature when young ; too much
Wet fills up the Pores thereof; and if a Proft en-
fues, whilft the Water is iodg'd there, it congeals

and

C '73 3

and prevents the Sap from Circulating, by which
means the Plants are deftroy'd.

For this reafbn then, it is that thefe Plants
fhould be rais'd, in the manner before defcrib'd,
and not kept to tenderly on the one Hand, nor
to much expos'd to the Rains and Frofts on
the other, until they have obtain'd a hardinefs
and ftrength, able to bear the Weather, which
they will in a fhort time do ; after which they
fhould be planted on the fide of a rifmg Ground,
or behind lome Fence, which may fecure them
from the feverity of the Northern Blafts, as well
as to give them the, advantage of the Southern
Sun j for being thus planted, the Showers which
fall fbmetimes violently, will not prejudice the
Roots by watering them to much, but will be
earry'd of as they fall, by the decent.

Thus with a little Induflry and Bains, it
would be practicable to raife Oranges, and Le-
mons, as we do Peaches and Apricotts, and
it would be no unpleafant fight to behold ; them
planted againft our Garden Walls, in the lame
manner as thofe Fruits are; which mig^t be
eafily Effected, by managing theie Plants in the
Method before directed ; and if to defend them
from the feverity of the Weather, the Walls a-
gainft which they are planted were a little arch'd,
ib as to hang over the Trees, it would be a
very great advantage to them, becauie thefe
Trees require very little Water, and a light and
dry Soil.

I n the fame manner may we introduce divers
other Sorts of Foreign Trees into our Gardens,
as well for Profit as Pleafure, which is at pre-

lent

C 174 ]

lent thought to be Impracticable, for no other
reafbn than a want of Experience, and Induftry,
or becaufe an Experiment may not have fuc-
ceeded upon the firft tryal.

There is another Experiment I have feen
practiced, which is the rafing Peaches upon ftand-
erd Stocks, about eighteen or twenty Foot high,
and planting them againft the "Walls of Houles,
theie have made a very beautiful Appearance,
and the Stocks riming up to the height of the
fecond Story, before they were buded; the Pea-
ches then branched out, and ran Arch-wife over
the Windows, whilft the body's of the Stocks
were cover'd by Vines, which were kept under
the Peaches, fb that the whole Walls have been
cover'd in a very beautiful Manner.

The Nectarine may alio be grafted, or bud-
ed, in the lame Manner, upon the like Stocks,
and will make a very beautiful Appearance.

So may the Apricot, but with this Caution,
that it muft not then be luffer'd to run to much
to Wood, for this Tree being a great Spreader,
will over-run its Stock, if it be not kept down
carefully, the Coniequence whereof will be, that
the Fruit becomes fmaller, then it would other-
ways naturally be; and requiring a greater
fupply of Juices, than the Stock can yeild, both
will be thereby deflroy'd.

I have feen an other Experiment try'd, of In-
oculating the Currant and Goofeberry Tree,
upon ftander'd Stocks, which being but Youngs
and not as yet bearing Fruit, I cannot fay what
the Succefs will be, but believe the Experiment

will

C '75 ]

will lucceed, for they feem'd to take very kindly,
and fliot out Branches and Leaves, in great
Quantities.

I f this Experiment lucceeds, were the Cur-
ran to be grafted upon the red Cherry Stock,
and if the Goof-berry, be rais'd on the Codling
Stock, there muft confequently be a very great
alteration in the Fruit produc'd therefrom

I t was a very juft Oblervation of Virgil\
which he makes in his Second Georgick, that the
higher any Trees are fuffer'd to grow, the more
they Ipend themlelves in Wood., and produce the
lels Fruit, in Proportion to their Bulk $ therefore
it would be proper to curb them in their Growth,
and not fuffer them to grow too high, or too large,
for thereby mail we have their Fruits in greater
Quantities, and better tafted.

As true likewile is his Affertion of thole Trees
which grow wild, that if they be removed and
tranfplanted into Orchards, with good Prune-
ing and frequent Cultivating, they will loofe their
old Difpofition, and bear good Fruit, even with-
out Grafting or Inoculating] much more lb, if
they have the lame Improvement, with the Ad-
vantage of being grafted or inoculated.

LA CEKDA reduces the artificial Generati-
on of Plants into the following Heads, *viz.
Avultion, Infofiion, or burying them in the Earth,
Propagation (which is, the bending down the
Branches, and fetting the Twigs or shoots in the
Ground, which is what is practiied by our Gardi-
ners and Nurlery-Men in railing Vines, Mulber-
ries, and by them called Laying, Transplanting ;

w h . reb /

[ i7« 1

whereby the worfer Sort of Fruits are improv'd
and macle better, by Slipping, by Concifion, In-
cifion, Inoculating, or Grafting. Of which Me-
thod Inoculating and Grafting, tho' they are
look'd upon as feveral Arts. I have in fbme
Parts of this Treatife ufed the Term promifc
cuoufly, the Method of Inoculating, being but a
Fart of Grafting j thole who hold them for fe-
veral Arts, will readily diftinguifh in which Senle
they are to apply the Term, the Difference being
only betwixt Grafting upon the Head of the
Tree, and into the Bark, the latter being a Me-
thod invented to avoid the Difficulty of grafting
upon the Head, which frequently happened in
fuch Sorts of Stocks, whole Piths were very
fhort.

Others account but fix Sorts of artificial
Production, and feveral reckon no more than
five.

Among the Antients, the cuftom of Infoffion
or burying in the Earth, which is what I have
before delcrib'd, was frequently practiced in the
raifing of Vines particularly ; befides which, they
alio made ufe of thefe other Methods viz. by
Inciffion, or the ordinary manner of Grafting,
though this way is now quite out of ule, the
only reafbn it mould be fo, is becaule it requires
a great deal of care to effect it, but if done
by a prudent Hand, the Confequence will be,
that the Fruit will be found to be much finer,
better, and preferable to any other ; another way
was by Terebration or Boring through the mid-
dle of the Stock, which is not mention'd by La
Cerda ; and thi& Method as it anlwers the ends
of Grafting or Inoculating, fb it may be apply-

ed

1*77 1

ed to moft other Fruits as will as Vines, and
with equal Succefs, by drawing the Cions into
the Hole made through the Stocks, as has been
before defcrib'd. Alfo another Method which is
mention'd by the Lord Vifcount St. Albans^ in
his Natural Hiftory, and of which I have before
given feveral Examples, is the parting of two
Vines &c which grew near together, by flitting
them through the Middle, and binding the con-
trary parts together.

VIRGIL tells us, that the Apple may be
engrafted into the barren Plane-Tree ; and that
from thence the Fruit mail be improv'd, Co as to
be preferable to any other.

This Plane-Tree I do not know that it is yet
brought into England; if it were, it is capable of
two Ufes ; the firft for engrafting upon, according
to Virgil; for it very much improves whatever is
inoculated thereon ; the fecond for its pleafant
and delightful Shade. It was efteem'd by the
Grecians^ and reckon'd amongft the Delights of
the ancient Romans. Pliny gives us this Character
of it, JVho will not wonder^ fays he, at that free,
which for its Jake only, is fetched from another
World? And adds, It was firft brought thro' the
Ionian-Sea to Diomedes his IJland^pirpofely to grace
his Monument ; From thence transplanted into Sici-
ly, and of chief Efl'eem in Italy -6 afterwards tranf-
ferd to the Moririi ; and was rated with the tri-
butary Soil, Nations paying Excife even for its
Shade.

A n d if we will believe JElian^ he tells 1%
the Affection of Xerxes was fb great for this
Tree, that feeing one of them as he was march-

N ing

C *7§ ]

ing upon an Expedition, at the Head of his Ai>
my, he fuddenly order'd them to halt, and pitch
their Tents about it ; and continued there a whole
Day, without any other Motives to induce him
thereunto, than only the Pleaiure and Satisfaction
he took in its Shade ; and adorn'd the Boughs
and Branches thereof with Chains, Bracelets, and
Ornaments of Gold ; and appointed an Overfeer
to attend arid look after the fame.

This Tree, tho' it be Steril, yet according
to this Account, muft be very acceptable to the
Curious; and if we credit Milan and Virgil, has
already been a great Traveller, and pofllbly
might be indue'd to become naturaliz'd to our
Soil, were but lome ingenious Hand employ 'd in
the Propogation thereof.

The Olives as Well as the Almonds are fee*
quent in many Parts of France ; and as they are
both hardy Trees,* I do not apprehend there
would be any Difficulty more than is common
to others, to raife them in this Country. The
Almonds I have feen growing already, and they
bear Fruit here to Perfection; tho' I know
but two of thofe Trees, and one of the Tama-
rines in the common Gardens about London.

O f the Olives Virgil tells us of but three
Sorts, <viZ. the Orcbits, fb called from their Round-
nefs ; the Radies, fb called from their Length, ac-
cording to Ifidore, when he fays, Radida pro eo
quod oblongce flint in modum Radiorum ; and the
Faufian, which hath its Name, a Pariendo, accord-
ing to Cato Servius and Ifidore, from to ftamp
or pound, becaule the laft Sort are not fit to be

eaten,

[ '79 ]

eiten; and are therefore ftamp'd or bruis'd to
make Oil o£

However Columella reckons up no lefs then
ten feveral Sorts ; and Macrobius numbers up
feventeen, were the Experiment of planting them
attempted here, I am perfuaded the fame would
anfwer, from what I have feen of this Tree in fo-
reign Parts, where the Advantage of Climate has
been of fb little Difference, that I cannot be per-
fuaded to think it has been any help at all to it.

HO ME JR., in his Ninth Odyffes^ celebrates AI-
cinous as a great Encourager and Promoter of
the Improvement of Fruits, and particularly the
Apples, feveral Sorts' of new Productions being
owing to his Induftry.

The Crufiuminian and Syrian Pears were fa-
mous in the Days of Virgil. Columella reckons up
Seventeen feveral Sorts; Macrobius Thirty-one;
and Pliny no leis than Thirty-five. How many
Improvements may have been fmcc their Days
difcover'd, I will not fay, but am certain an inge-
nious Perfbn may, by ooierving v/hat has been be-
fore directed, produce in a fhort time as many
other Sorts, as there are at prefent.

I t may not be amifs to fay fbmething here,
relating to the various Sorts of Soil, and how far
each is applicable to feveral Species of Fruits; there
being fbme Ground which will agree very well
with one Sort, but are very prejudicial to others ;
and alfb lay down fbme neceflfary Inftructions for
difcovering the feveral Qualities and Properties of
theEarth in divers Places ; for want of a true Under-
ftanding, whereof many Attempts of Improvement
N 2 are

C ,8° 3

arc fruftrated and render'd ineffectual to the DiA
couragement of the Ingenious, who not obferving
or knowing the Qualities of the Ground, are in-*
duc'd to believe many things impracticable, be-
cauie they do not lucceed, when the Obftrudtion
is owing to the want of proper Soil, Manure, or
Culture.

VIRGIL, in his Firft Georgick^ diftinguifhes-
all Grounds into four Sorts or Kinds, which Di-
ftinction Servius tells us, he took from Varro,
who iays, all Grounds are diftinguifhed into four
Sorts, i. e. Arable for Grain and Corn; Sat I've
for Plants and Trees •" Pafiure for Grazing ; and
Herbage ; and Floral for Gardening and Bees ;
each of which may again be fubdivided into fe-
veral other Kinds, as hot and cold, moift and
dry, fruitful and barren, heavy and light, &lc.

But as my Intention is to treat of that
Part of Agriculture only, which may ferve to
lluftrate the prcfent Subject^ I mail confine my-
ielf thereunto.

I n order to which, firft mould be consulted
the Nature of the Plants we intend to cultivate j
for tho5 they arc of fuch a Species as may grow
in any Soil j yet 'tis an infallible Rule, that they
will thrive much better in one particular Soil than
in another.

The Yew-Tree particularly delights in a heavy,
cold, moift, fhadey Soil, becaufe its Nature is iuch7
that it is beft nourifhed by noxious and cold Juices,
which occafions its Toughneis and Solidnefs.

H E N C E

[ •«' ]

Hence it is faid to be an Enemy to mod
other Trees and Plants, becaufe of its delighting
in Soils hardly proper for any other Trees, Plants,
or Herbage. Another Reaibn is, becaufe of the
Clofenefs and Continuity of its, Branches, by which
it not only obfcures the Sun-Beams, but even in-
tercepts the defending Dews and Rains, and pre-
vents their falling upon any thing below it; fb that
by the Coldnefs of the Soil on the one Hand, and
the want of the Sun's benign Influence on the other,
whatever is planted near it languifhes and der
cays.

T h £ Apple, Pear, and mod Sorts of flander'd
Fruits delight in a warm and light Soil, where
with a moderate Degree of Moifture they will
thrive extraordinary well. If thefe are planted in
a heavy, cold Soil they will neither bear io well,
nor mail the Fruit be fb large, lb well tafted,
fb many in Number, nor fb ibon ripe, as other-
wife they would.

T h e r e are indeed divers who plant them in
moift Grounds, near the Sides of Ditches, Rivers,
%3c. and if the Soil be light and mellow they
will bear confiderably, and very good Fruit, of
the largeft Size, and alio pleafant, but fit only
for prefent fpending, for it will not abide the
Winter^ more efpecially in fofter Fruits, they being
more moift and watery than others which grow
in higher Grounds^ however for Summer Fruit,
that Objection will be of the lefs Force, be-
caufe in that Seafbn moft Fruit is prefer'd for
its Coolnefs.

N 3 T h j-.

L >8> 3.

The Quince and Medler will indeed thrive
beft in low, moift Grounds, even, where their
Roots lye altogether in the Water; for both
thefe Trees delighting in Moifture, they imbibe
the fame, and their Fruits grow much larger than
if they flood in a dryer Soil; nor does it ren-
der them more unpleafant to the Taft; on the
Contrary, they grow larger, pleafanter, are fboner
ripe, and produc'd in greater Quantities, than if
they grew in other Grounds.

There are very few Fruit Trees, efpeciaj-
ly in Holland^ but what are planted on the very
Brinks and Edges of their Pitches and Canals,
where in the Winter time especially, the Grounds
lye all under Water; notwithftanding which
their Fruits are generally very fair, large, and
beautiful to look upon. The Reafbn is, that the
Soil being only a Compound of Sand and flimy
Dirt (fifn d from the Bpttoms of their Canals,
which they are yearly oblig'd to do, and iprea4
over the Surface of their L?.:ids, to keep them
above Water) is very light, ana by the free Emii-
fion of the Air and Sun-Beams, confequently hot
and mellow.

This Soil being thus thrown up annually, is
Jike a yearly Manuring of the lame, and being
confequently fat and mellow, is heated by the
Mixture of Sand taken up with \ty which occa-
sions the Fruit to ripen iboner, and grow larger,
as in greater Quantities, than it would do in dryer
Grounds, where it had not the Advantage of being
lb frequently manured and cultivated.

The

C '«3 ]

The Quince and Medler particularly grow
much larger there than here, from the Reaibns
Jaft before mention'd. And thofe Peribns who
will take Example by their Experience, will loon
rind the Advantage thereof.

The Cherries naturally love a hot Soil, not
too dry, but moderately moift; nay, they will
thrive much better in a moifter Soil, lb that the
iame be of a light, mellow Nature, than they
will in a dry one, as frequent Experience fhews ,
and the Fruit fhall be much larger, deeper co~
lour'd, and better tailed than otherwife it would.

A Heavy and moift Soil, or a cold and clayey
one, is by no Means proper ; nor i.s a gravelly,
loomy Soil; for that is not only too cold, but
likewife buds and pinches the Roots too much.

A Wa r m and moift Soil, or a light, dry.
gravelly, and chalky, is the moll proper for thu
Tree.

I n France they are frequently planted upon
hilly Grounds; but then the Soil is generally,
light, and fandy, or chalky, which imbibes the
Rain when it falls, and thereby replenifhes and
feeds them with a fufficient Supply of Water.

And this Fruit, as well in France as in Holland^
tho' rais'd upon different Soils, the one being hot
and dry, the other moift, yet each of them are
mellow and light, the one naturally fo^ the other
made ib, by its ready imbibing and drinking up
the Mojfture, is in both Places generally fairer and
larger than with us.

N 4 A *

[ 1*4 ■• J

A s to Vines iikewife, they may be rais'd upon
divers Soil. I have fufficiently defcrib'd thofe of
Burgundy and Champaign, with the Method of
Tillage and Culture- I fhall therefore here menti-
on feveral other Sorts, which may be applicable
to the fame Ufes.

A Light, dry, Soil, either gravelly, ftoney,
or chalky, is moft proper ; for as the Vines both
love and require a good deal of Moifture, fb
in theie Soils, when ever the Rains or Dews fall,
they are prefently drunk up and fwallow'd by the
Lightnefs of the Soil, and the Openefs of the
Earth, and the Particles thereof fatten and mellow
the fame, to the better nouriihing of the Plants.

A Light, mellow Soil, if it be any thing fandy,
is always warm, and is therefore proper for Vines,
where the lame are fhelter'd by any Wall, or any
proper Fence ; and the Grapes that grow thereon
will be generally more large than the other, as
ibon ripe, and as pleafant to the Taft, but will not
continue altogether fb long upon the Vines as
the other, being of a more watery Nature than
thofe are.

A F a t and mellow Soil, if it be light, will
produce very good Vines, but they will be more
proper for the Tooth than for the Prefs ; for the
Grapes will be very large and fair, and Iikewife
pleafant to the Palate.

A Cold, heavy Soil is in no wife proper ; nei-
ther is a a clayey one, nor a moift, heavy, gra-
velly one 3 for in any of theie Grounds the Vines
will never come to any Perfection,

The

L**Sl

The Damfin delights in a light, mellow
Ground ; in a heavy, gravelly, loomy, or clayey
Soil, it will not thrive ; neither will it in too dry
a one, but the Fruit there, will grow Imall and
full of Gum, and be harm and unfpleafant to
the Taft.

Peaches, Apricots, Nectarines, &c. love a
light, warm, mellow Soil, in which they thrive
beft. A clayey Ground, loomy, heavy, cold, gra-
velly Soil, will not nourifh them at all.

Horse Dung is not proper by any Means to
be apply 'd to thefe Trees; for it gives an ill Fla-
vour to the Fruit, Icorches the Roots, and breeds
V ermine, which will deftroy them.

I f your Soil is not light enough, without the
Addition of any artificial Comport ; the bcft way
to mend the lame will be this: Dig away the
Earth in the Places where you would piant your
Trees to a Breadth neceflary, and about three
Foot in Depth ; and if you have any old Cow-
Paftures adjoining, let the Surface of the Earth be
pared therefrom, for about fix or eight Inches in
Fhickneis ; with this Mould fill up all the Places
where you intend to plant your Trees, and let your
Stocks carefully in the midfl thereof ; if they be
let againft a Wall, let not the Roots of your Stocks
be planted dole to the Wall, but at about' the
Diftance of eight or nine Inches, or rather more
therefrom, inclining the Head of your Plant to
the Wall, but not fo near as to touch the lame, vet
enough to fallen the young Shoots thereto, with-
out bruifmg or ftraining the lame.

[ i8<$ ]

I n this Order let them grow, and ufe the
proper Method of pruning and trimming the lame
at their convenient Seafons j and if amongft the
Earth you bring from the Cow-Paftures to
fijl up the Places where you intend to plant your
Fruit Trees, you intermix the Leaves, Rines, and
loft Barks, or Pillings of other Fruit Trees, it will
improve and lighten the Soil yet more.

S o alio will Sheeps Dung, Hogs Dung, and the
Lees of Wine, or Blood of Beafts; for by their A?
crimony they wonderfully help and invigorate all
Trees.

Gooseberries, and Currants alio, will
grow much better, larger, fairer, and pleafanter
in Taft, for being planted in a light, mellow Soil ;
but as theie take no deep Root, they will thrive
well enough upon a gravelly Bottom, but a clayey
Ground is not good for them, but caufes the.
Fruit to dwindle, and grow lefs. Thefo love Wa-
ter, and thrive extraordinary well if they be plant-
ed on the Edges of Ditches, Canals, and Ponds,
even if their Roots lye under Water.

A Light, fandy Soil is proper for the Al-
mond, the Tamerine, and the Olive ; and if it en-
cline a little to the gravelly, or chalkey, fb it be
not too moifL will not be amils.

The Citron-Tree, according to Virgil, Pliny,
and Solinus, was in their Times only growing in
Media ; but was afterwatds, by the Dilligence ot
PAlladius, brought into Italy, and from thence
fince traniplanted into other Parts. It covets a very

light

t l87 3

light and dry Soil, and requires but a little
Water.

A Cold, heavy Soil is eafily deftinguifh'd by
the Weight.

A Blackish, flimey, clayey Soil is pernici-
ous and deftruc"tive to almoft every thing.

A Mellow, rich Soil is readily diftinguifhed ;
for if it be moulded in the Hand, it will not crum-
ble, but flick, to the Finger, like Pitch or Clay.

VvfHEN you have made choife of your Soil,
plant not your Trees promilcuouily without any
Order, but obferve a regular Diftance in the lame,
which your own Difcretion will lead you to vary
according to the Nature of the Fruits you intend
to plant.

1 f you defire a Plantation of Fruit Trees, all
of Qne Species, their Diftance muft bs greater
than otherwife they would need to be ; and for
this Reafbn, that they all require the like Nourifh-
ment j and if they be too clofe, the Ground will
not yield them a fufficient Quantity for their Sup-
port, t>ut they will bear much leis in Proportion
than they would otherwife do.

I t would be the propereft to intermix Trees
of different Species ; for they drawing feveral
Juices from the Earth, would not deprive each
other by their Neighbourhood of that Ailment,
which is proper for their Subfiftance.

The frequent digging about the Roots of ail
Fruit Trees is an Advantage to the Trees in ge-
neral*

[ i88 ]

neral, £ it admits the frefh Air, by opening the
Pores of the Earth, which otherwife by long ly*
ing will be fhut, and keep out the kind Influence
of the Sun-Beams, and repel the Dews and Va-
pours which fall upon the Ground in the Night-
time, and thereby prevent the Trees from receiving
that Nourimment therefrom, which they otherwife
would.

VIRGIL directs us to lay Shells and Lime
Stones'about the Roots of the Trees, thofe which
are new let efpecially • the Realbns he gives for it
is that it prevents the defending Rains and Dews
from being exhaled by the Heat of the Sun,
and the Ground thereby exhaufted of that Moi-
fture proper for the Nourifhment of the Plant.

I Shall conclude what I have before laid,
with fome Direction for helping and improving of
Lands, by quoting feveral Remedies for the lame,
taken from Francis, Lord Vifcount St. Albans, in
his Natural Hiftcry \ where fpeaking of Experi-
ments in Confort, touching all manner of Cpmpoits
and Helps of Ground, he faith,

M The firft and moil ordinaryHelp in Stercoraticu,
w is that of Sheep D//wg,which is one of the beft ;
sc and next the Dung of Kine; and thirdly, that of
K Hoxfes, which is held to be fome-what too hot,
*c unlefs it be mingled. That of Pigeons for a
u Garden, as a finall Quantity of Ground excelleth-
u the ordering of Dung is, if the Ground be Arable
li to fpread it immediately before the Ploughing
iC and Sowing ; and fo to plough it in: for if you
cc fpread it long before, the Sun will draw dut
ci much of the Fatnefs of the Dung ; if the Ground
" be Grazing Ground, to fpread it fbme-what late,

" towards

cc

[ .8?]

towards Winter, that the Sun may have the lefs
" Power to dry it up.

cc The {econd Kind of Compofi, is, the fpread-
" i;/g of divers JD'ftrff of Earth y as Marie, Chalk,
" Sea-Sand0 Earth upon Earth, Pond-Earth, and
" the Mixtures of them. Marie is thought to
" be the beft ; as having moil: Fatnefs ; and not
" heating the Ground too much. 1 he next is Sea-
" iSiam?, which no doubt obtaineth a ipecial Virtue
" by the Salt ; for Salt is the firft Rudiment of
" Life. Chalk over heateth the Ground a little ;
cc and therefore is beft upon cold Clay-Grounds, or
c Moif -Grounds. But I heard a great Husband lay,

that it was a common Error to think that
" Chalk helpeth Arable Grounds, but helpeth not

Grazing Grounds ; whereas, indeed, it helpeth

" Grafs as well as Com, but that which breedeth

c the Error is, becauie after the chalking of the

" Ground, they wear it out with many Crops with-

c out Reji j and then, indeed, afterwards it will

" bear little Grafs, becauie the Ground is tyred

" out. It were good to try the laying o£ Chalk up-

cc on Arabic Grounds a little while before Plough*-

" ing ; and to plough it in as they do Dun?- ; but

" then it muft be tryable firft by Rain, or Lying.

cc As for Earth, it compaffeth itfelf j for I knew a

<c gr^tf Garden that had a i7/'^ (in a manner)

£ powered upon it • and it did bear Fruit excel-

" lently the firft Year of the Planting; for the

" Surface of the Earth is ever the fruitfnlleft.

c And Earth fo prepar'd hath a double Surface.

But it is true, as I can conceive, that fuch Earth

* as hath Salt-Petre bred in it, if you can pro-

" cure it without too much Charge, doth excel.

" The way to haften the breeding of Salt-Petre, \s

fj to forbid the Sun, and the Growth of Vegetables ±

" and

C l9° 3

iC

and therefore if you make a large Hovell, th'ach-
" ed over ibme Quantity of Ground ; nay, if you
u do but pluck the Ground over, it will breed
" Salt-Petre. As for the Pond-Earthy or River-
" Earth, it is a very good Compoft, efpecially if
" the Paid has been long uncleanfed, and fb the
" /SPtffcr be not too hungry: And I judge it
£c will be yet better, if there be fbme Mixture of
" Chalk.

"The third Help of Ground is by fbme other
" Subftances that have a Virtue to make Ground
" fertile ; though they be not merely Earth, where-'
cc in y^w excel ; in ib much as the Countries
" about y£>Wtf and Vefunjius have a kind of Amends
" made them from the Mifchief the Eruptions,
" many times, do, by the exceeding Fruit fuhiefs
K of the Soil, caufed by the Ajbes fca'tter'd about.
Soot alfb, tho' thin fpread in a Field or Garden,
is tryed to be a very good Compoft. For Salt it
is too coftly ; but is tryed, that mingled with
Seed-Corn, and fown together, it doth good.
And I am of Opinion, that Chalk in powder,
mingled with Seed-Corn, would do good ; per-
haps as much as chalking the Gound all over.

" The fourth Help of Ground, is the fuffer-
ing of Vegetable to die into the Ground, and fb to
fatten it 3 as the Stubble of Com, efpecially
Peafe. Brakes caft upon the Ground in the Be-
ginning of Winter, will make it very fruitful. It
were good alio to try whether Leaves of Tree%
fwept together, with fbme Chalk and Bung
mixed, to give them more Heat, would not
make a good Compoft. For there is nothing loft,
fo jxiUch as Lea-ves of frees $ and as they lye

" fcatter'd,

[ 1*1 ]

cC fcatter'd, and without Mixture, they rather
" make the Ground lower than otherwife.

"The fifth Help of Ground is Heat and Warmth
" It hath been antiently praclifed to burn Heath
" and Ling, and &cTfjr*5 with the Vantage of the
" Wind, upon the Ground. We fee that // armtb of
" Walls and Enclofures mendeth GrairJ. We fee
alio that lying open to the South mendeth Ground.
We fee again, that the Foldings of Sheep help
Ground -y as well by their Warmth, as by their
Gompofi. And it may be doubted, whether the
covering of the Ground with Brakes in the Be-
ginning of the #7#fcrr (whereof we fpeak in the
laft Experiment) hclpeth it not, by realbn of the
If armtb. Nay, ibme very good Has hands do
fufpecl:, that the gathering up of Flints in 'tb'tfly
Ground, and laying them on Heaps (which is
much uled) is no good Husbandry, for that
they would keep the Ground warm.

"The fixth Help of Ground is, by Watering
and Irrigation, which is in two Manners ; the
* one by /e«7'«g in, and Jhutting out Haters, at
c feafonable Times : For Water, at fome Seaibns,
c and with reaibnable ftay, doth good; but at
" Ibme other Seaibns, and with too long ftay, it
" doth hurt. And this ferveth only for Mea-.**,
" dows, which are along fome Ri-vers. 1 he other
; Way is to bring Water from hanging Grounds,
\ whp~\ there are Springs, into the lower Grounds,
cc Jf^fe ir in *°me long Furrows : And from
" th° -rb{r()rjJS-> drawing »t traverfe, to ipread
£c e ^ 4er. And this maketh an excellent Im-
c> ?r?vei!]nt bcth for Com and Grafs. Tt is the .
« 5" .Jlthoie banging Grounds be fruitful, be-
came ltVralMeth off ibme of the Fatnels of the
I " Earth.

cc

U

cc

cc

[ 19* ]

*' /■; \ But howlbever it profiteth much. Ge- I
" ncrally where there are great Overflows in Fcns±
" or the like, the drawing them in the Winter^
u maketh the Suvrnier following more fruitful:
c- The Caufe may be, for that it keepeth the
u Ground warm, and nourifhcth it: But the Fen-
" Men hold, that the Sciccrs, muft be kept ib,
cc as the Wafer may not ftay too long in the
c: Springs till the /I ads and Sedge be grown up ;
" For then the Ground will be like a Wood, which
c£ keepeth out the Sun; and ib continueth the
u Wet, whereby it will never graze, to purpofe,
w that Year.

FINIS.

I

235

Jc^H.

-4 /k~^/ Jk-"-^*' %

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