The cultivation of vineyards in southwestern France . ;;?j 189 §3. Tubs and Casks 190 X Contents II. IVine Casks 194§ I. Proper ^ime for Buying the Casks 194§ 2. ^ality and Making of the Casks 200 III. Proper l!ime for Gathering theGrapes 209 IV. How to Make Wine 214 § I. Sele^on of Grapes 215 § 2. Haw to Crush Grapes iio§ 3. How Far the Tub Process should be Pushed 222§ 4. How Long Grapes Pickedfrom the Bunch should be Per-mitted to Boil 230 V. How to Regulate the Wine-Press 23 5 VI. How to Ireat New Wine 246 VII. White Wine 253 VIII. The Vine Espaliers 256 IX. Rapes 262 X. Temperature of the
The cultivation of vineyards in southwestern France . ;;?j 189 §3. Tubs and Casks 190 X Contents II. IVine Casks 194§ I. Proper ^ime for Buying the Casks 194§ 2. ^ality and Making of the Casks 200 III. Proper l!ime for Gathering theGrapes 209 IV. How to Make Wine 214 § I. Sele^on of Grapes 215 § 2. Haw to Crush Grapes iio§ 3. How Far the Tub Process should be Pushed 222§ 4. How Long Grapes Pickedfrom the Bunch should be Per-mitted to Boil 230 V. How to Regulate the Wine-Press 23 5 VI. How to Ireat New Wine 246 VII. White Wine 253 VIII. The Vine Espaliers 256 IX. Rapes 262 X. Temperature of the Wine Cellars 266 £i6t of 3ffu6tcation6 J Fineyard Facing Page Wine in Bottles 84 An Arm of a Modernized Cellar 111 A Walled Vineyard 140 Wine Casks 200 Workers in the Fineyard 212 A Foudre 240 Bottled Wine in Cellar 270 m ?•The Grape that can with Logic absoluteLifes leaden ^JPkletal into Gold transmute This study of Grape Culture wasmade in Orleans, Auvergne, andPerigord,where Romance breathesforever and Love never dies. A, DU p. DE VINEYARDS OF FRANCE pavtji CHAPTER I T/ie Soil and the Plant ACCORDING to the com-L mon saying, every soil doesnot bear every kind of fruit. It is,therefore, necessary to know thefruit suiting the soil in order toreap a bountiful crop. Experienceonly can serve as a guide in thisconnection. Only by experiencehas man been able to find outwhich is the proper crop for thedifferent kinds of soil. 4 Vinei/ardf of France The different layers are to bedistinguished in every soil; first,the earth that is at the surface;second, the underlying bottom. For a soil to be favourable forthe cultivation of the vine it isnecessary, first, that the under-lying layer be permeable to water,for, as is the case with clay,were this underlying layer im-permeable, the vine would inev-itably perish, owing to excesshumidity. Second, that the un-derlying layer should be deep;that is, located at two or threefeet at least below the surface ofthe soil, otherwise th
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Keywords: ., bo, bookcentury1900, bookdecade1920, booksubjectwineandwinemaking
