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grrgo, or thick shaggy great-coat, with a hood, which gives them a very wdd and barbarous appearance. Tliere are also «txmt the harbour some few Maltese, of a superior class, such as the port-captain:, the officers- of the Sanctu, and olbtrs, who imitate the English; but it is easy to distinguish them, not only by (heir dingy countenances, but )>y their broad cocked hats, large silver buckles, and other of dress, by no means of tbe newest London mode. Before the present war with Turkey, the Greeks, • hose ships frequented this port, added greatly to the diversity of the scene. 'J hey were a race of men exceedingly distinguishable from the others, tall and commanding in mien, with long mustachios and bu*lry hair: on the crown of the head they wore n smalt red skull-cap, with a black silk tassel; often a flower stuck behind the ear, and always a rosary depending from the neck; with loose jackets and broad trowsers, the leg being bore from the knee downwards. At a Jtiil earlier period, one might have seen here the natives of every nation trading hi the Mediterranean; Russians, Swedes, Dynes, Americans, Spaniards, Italians, Dalmatians, Ragusans. These indeed, bore in their dress and personal appearance no very striking character isticks; bat the various forms of their shipping, and colours of their pendants, gave an additional liveliness anil picturesque effect. to the harbour. The events of the war keveuofortuuately banished most of the facvn flags; but have by no means li■■M^tnaii equal degree, the trade which they used to carry on at Malta. Circaitous nodes of conveyance are now Ml4M; and though no doubt the tyrMinicaledictfcofch* oppressor of Europe d commerce with numberless i and impediments, yet unless attain <tn absolutely unlimited every part of the continent, cootiribally direct the most -~ attention to this sinId Undoubtedly be on a contraband ithe'situntioti-of Malta is aa-Mcafiarly ravoariible:

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French General has been planted, mercantile prosperity has instantly withered. Dantzic, Unmburge, Amsterdam, of which the Maltese must have heard as places famous throughout ages, for commercial wisdom ami greatness, groan under exactions too heavy to be endured. The littls state of Hagusa, in their own neighbourhood, which they have seen gradually rising into eminence by a strict attention to its mercantile and maritime interests, has been at once beggared and laid waste. i)dessa and Trieste, fostered by the special care of their respective sovereigns, the Russian and Austrian Emperors, have been reduced, by merely coming within the vortex of French influence, to a state of bankruptcy. TJj Maltese, who of late years have traa frequently to the Adriatic and the Black Sea, must be struck with the fate of these two places; but still more must they congratulate themselves on observing, that their own port, formerly of no account in commerce,-is now a scene of far greater activity and profit, than either Genoa, Naples, Venice, or even that famous centre of Mediterranean trafiic, Leghorn. These are circumstances which tend to attach the Maltese strongly to the English government. There are other powerful motives to the same sentiment; but in perceiving their own palpable and immediate interest, these islanders are sufficiently sharp-sighted. I cannot better illustrate this, than by a remark which was made to me by one of the most intelligent of their chief magistrates. "Most of the towns-people, (said he) who used to wear caps, have now hats; those whom I remember walking on foot, now ride; they who had formerly an ass or mule, now keep their calcsses, (the coach of the country) and all this-within the course of the five or six years that the. English have been here. On: the contrary, the French not only pntan end to all our trade, but broke up our very fishing-boats for fire-wood. Is it possible that we should^ not draw an inference in favour of England, from such comparisons?'' ^-^.ydoMajM

For the Monthly Magazine; Memoik upon the Vineyards and Wises


to certain Queries, circulated by jr. Cba'taz. .JtaBvus Awnalabe cHiviE^>ty|ja^tf9<Mlaf «< jjMBa

THE later J now divided into two dcpartineets sudor the names of I* Marue "id La

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Haute-Maine, has been long celebrated as the vineyard of France.

There are two kinds of wines which distinguish this district.

White wines : culled Riviere dc Murnc wines.

Ked wines: culled Montague dc Jtheims wines.

The white wines are produced from vineyards situated in the valleys and upon the sides of the hills in Kpernay, Di/y, Avenay, Crainant.Lcinesnil, Monthclon, Chouilly, Moussy, &c. : but in consequenceof one of thoscvarietiesof nature, for which we cannot always account, the estate of Cutnieres, in the midst of so many vineyards celebrated for white wines, and under the same exposure, produces red wines only, undof aquality far superior to the above w ines.

Among all the vineyards on the river Murnc, the cantons of Ilautvillers, Marcuil, Cuinie'res, and Kpernay, are tiie most advantageously situated: they extend along the river Manic, with this distinction, that the quality of the wine falls off in proportion as the vineyard is distant from the river: for this reason IIautvillers and Ay have always cnioytd a preference over Kpemay and L'ierry • and the latter over Crumont, Leintsnil, CCC. and these last overMenthelon, Moussy, &c.

South exposures produce upon the banks of the Manic excellent white wines, but their declivities and posterior parts, which are called the mountains of Uhr-iins, although situated in general towards the north, and almost always to the east, also yield red wines of a good quality, and of a fine taste and aromatic flavour.

The slope which overhangs Ilheims is divided according to the quality of its wines; hence we have wines of the mountain, of the lower mountain, and of the estate St. Thierry.

The mountain comprehend* Verzy, St. Basle, Verznay, Mailly, Taissy, Ludcs, Chigny, Killy, and Villers-Allcrand; and among these vineyards, the most esteemed are Verzy, Verzuay, and Mailly. The rest, although very good, are of a different quality.

The vineyard of Boury, which terminates the chain or the horizon between south and east, and which, therefore, belongs to the two divisions, ought not to be omitted. It produces excellent, fine, nnd delicate red wines, which, from its exposure, participate in the good qualities of Verxnay and the good red wines of La liana.

The lower mountain comprehends a great quantity of vineyard countries; amoug which we may distinguish Chuinery, Ecueil, and Ville Ueiuange: this last place in particular, when the season is good, yields wine which will keep for ten or twelve years.

The lower mountain extends to the, banks of the river Aisne. As the wines, it produces are of a middling quality, it scarcely requires to be particularized.

The district of Saint Thierry, coinprchends a large extent of ground?, containing large vineyards, such as Saint Thierry, Trigny, Cheiiay, Villefranquex, Douillon, llermonville, which produce Tery agreeable red wines of a pale colour, very much in request among the dealers.

But the wine properly called Clot Saint Thierry, and coming from the archbishopric of Xihciins, is the only wine which unites the rich colour and flavour of Burgundy to the sparkling lightness of Champagne. ClosSuiut 'I'hierry, holds the same rank among Champagne wines, that Clos-votigcot does among those of Bur* gundy.

In the enumeration of the vineyards of the mountain, some readers may perhaps expect to find SilUru mentioned, once so remarkable for red and white wines: the truth is, ihat. Sillery wine is in a great measure composed of the wines produced in the territories of Vci/nay, Mailly, and Saint Basle, once made, by a particular process, by the marecliale d'Estries, ami for this reason long known by the name of Vint dctu Murechale. At the revolution this estate was divided, and sold to different rich proprietors of Ithciins: ilia senator of Valencia, however, the heir to -a great part of this vineyard, neglects tut means of restoring Siliery to its former reputation.

iSeries of Questions put by Af. Chap ta I, with their Answers.

I. Which is the most advantageous Exposure for the V'me'f

The most advantageous exposure for the vine is, without contradiction, the south and the east; but it has been ascertained that certaiuadvantuges of soil and the nature of tbe plant must also concur: otherwise various districts, such as Du? Iuci v, Vauteuil, Ileuil, &c. with the sain* exposure and climate, and also watered by the Manic, would enjoy the same celebrity as Cutnieres Uautv illers, and Ay. It must be confessed tbat die former districts produce inferior kinds i»l nine; but ground, the vine plant becomes overwhelmed wiih roots, which ;it last fonn a solid cake, and adsorb iill the juices from the ground: tlie vine being thus incapable of shooting, the evil ought lo bt in— atmitlv remedied.

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IX. What Kind of Grapes are best

adapted for While Wine Y Black and white grapes are planted inntscmiiiuntely in 'he same vineyard: and this is perhaps wrong; for the term of Maturity is not the same with both kinds ol grape. The reason assigned for this practice is, that wine made from black grapes alone would he too vinous, and would become muddy (sujet a tocher) in hot »easons; while wine made from white grapes would be too soft: the latter kind of grapes would be too soft, as containing ■uire mucilage (muqiirvx).

X. Is the black Grape preferable lo the While tSlutethe Cuuse of litis Superiority.

There is not much variety in the grapes •f Champagne.

The black are generally preferred to the white grapes for several reasons: in the first place, the black grapes resist much betterthe rains and ti-ost so common about vintage time. Secondly, because there is inure vinoiiity and fineness in the black grape, and it gives more of what is called body to the wine: tlie white on the contrary is too mucilaginous, renders the wine soft, and exposes it to become yellow, or to thicken.

There are whole cantons, however, such asChouilly, Crnrrrant, A vise, Bisscnil, &c. where there are but very few black grapes, and yet their wine is in high estimation.

XI. Which of the Exposures is moat subject to I he Hoar frosts of Spring?

The elfects ol frost are only to be feared at sunrise: the eastern exposures are con

XIII. How many Eyes are left in 'hi

'flan! Y Three eyes upon each branch: when tire vine is weak, one branch only is cut oil'.

XIV. At what Weight from the Ground

is the I'iaitt pruned Y When the plant is young and the rind1 is not marked »ith old prunings, the plant is cut ut the height of three or four inches: ihc vine -dressers cut higher, because tlicy frequently cultivate thiee branches, and leave four eyes.

XV. To -it hut Height i.v the Viae alloaett

to rise Y Not higher than a loot and a half,—to» avoid dilating the sap too much.

XVI. At vlmt Season dors the first Operation tu the I tuiyards commence Y

After haiiug pruned Hie vine, the first operation is that of hoeing: this consists ill digging up the earth around the plants, so as to uncover their roots for a moment, and detach tlie earth from them which may have become clotted ; the hoc being always inserted into the earth abuut afoot from the plant.

At the end of March, or beginning of April, wltc-n the thaws have soitened the ground, the hoeing commences.

XVII. What is the Period of Planting if

Slips or Cuttings Y

This kiud of planting is performed at the time when the vine is planted. XV 111. It uhnt Manner is this Kind of Planting managed Y

In pruning, the vnn-drc sser reserves, inthe barest and most sterile places, Certain slips, upon which he leaves only twoor three stalks, according to the strength of the slip : the hole or furrow being made, the slip is gently inclined, by disecigaghrg the roots, and by means of a puir of tongs

otfjueully most apt to suffer, although it the stalks are held while placmg in the

has been a-m tamed that vine-plaint freeze in every exposure.

Thus, all the preservative methods hitherto indicated, such as nimigntions, or poles armed with long brandies of foliage capable of being agitated by the air, are mere reveries of the imagination: they have been employed indeed in small enclosures; but they never preserved a single cluster of grapes, and are incapable of being applied to 11 large vineyard. \LL At u/uit Period * the Vine to bt prunedY AHont iheend of February or beginning of March, the most essential opcratwm must he performed, namely, that of cutnug the plant. When it is very stro/ig, two hi .'in. hes in stumps only arc left.

furrow, at from four to six inches distance from each other: the slip being thus fixedat the dcp:h of n foot or thereabout, n hand-basket lull ofiminure is thrown at the root of the slip; the hole is then filled op with natural earth in a I.Mise rummer, in order to admit of the- two or three stalks sending out their shoots without being braised. XIX. Hon-many Operations are there hj

fc performed lieheein the Pruning und

the lintege Season Y

The pi unings being over, as the same vines nrc not pruned every year, and even in those which have been pruned the earth has not been thoroughly stirred, the vines are trimmed nt the beginning of May :■ (his triruRliug liculled lulimntgrmu


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