furnish it, to dry upon the stock; thus, at Rivesaltes, where the best sweet wines of France are made, the grapes are dried before they are gathered. The same system is pursued with regard to those from which the sweet wines of Cyprus and Candia are made, as well as the celebrated Tokay, and many of the Italian sweet wines. The wines of Arbois and Chateau Chalons, are made from grapes, which are not gathered till December. In Touraine, and elsewhere, the vin de puille is made, by gathering the grapes in dry weather, and exposing them on hurdles to the sun's rays, after which, the decayed berries are carefully removed, and they are pressed and fermented.
When, from the state of the fruit, the commencement of the vintage is determined upon, it is still advisable to delay proceeding, till the settled state of the weather promises uninterrupted labours. It is recommended, also, that the soul should be dry, as well as the fruit, and that the dews of the morning should be dissipated, experience having proved, that, when the grapes are gathered during cold weather, the fermentation proceeds more slowly, and with more difficulty, than when gathered under contrary circumstances.
It is of importance, also, that all the grapes which are to compose a vat, should be gathered
