dations may, in a great measure, be prevented by watering the vines, three times in the week; a simple expedient by which the luxuriance of this shrub, as well as the swelling of its fruit, will be greatly promoted.
When the clusters are very large, and the grapes begin to ripen, it will be useful to cover them with nets; or with buntine, a stuff that serves for the flags of ships; and which will not exclude the sun and air from the fruit, while the latter is protected from the ravages of birds. The leaves, however, should only be plucked off in small portions, as often as the grapes are gathered; by which method these will continue in succession for a much longer period than could be effected, by hastily removing all the foliage from their branches. Those readers, who are desirous to obtain farther information, relative to the raising of grapes, will consult Mr. Speechley's "Treatise on the Culture of the Vine," 4to.; and Mr. Forsyth's "Treatise on the Culture and Management of Fruit-trees," &c. in which the subject is amply discussed.
Vines are chiefly valued on account of their delicious Grapes; but they may be made subservient to many other useful purposes: thus, the young twigs, when dried, cut into small pieces, and moistened with water, afford a wholesome food for cattle, and particularly for horses.—Dr. Darwin conjectures, that the leaves of the variety, which produces purple grapes, would impart a colour, and astringency of taste, to British wines, similar to those derived from the skin of the same grape, in foreign vinous liquors.—The wood of vines reduced to charcoal, affords (according to Jacobi, a reputable German writer) an excellent blue colour for painting and drawing. He employed equal quantities of fixed vegetable alkali, and vine-coal: after melting the former in a crucible, he gradually introduced the latter; both were allowed to act on each otlier, till the ebulition ceased; when the compound was poured out, dissolved in rain-water, and precipitated with spirit of vitriol; in consequence of which the ley, and especially the sediment, assumed a deep blue cast. After edulcorating this powder, by repeated washings in fresh water, and then calcining it, he obtained a very bright and pleasing blue pigment, which acquired a dark blackish hue, on dissolving it in oil of vitriol; though its lustre and shade were instantly re-produced, on diluting the solution with pure water.—Lastly, we learn from Binder, another German author, that the purified stones or seeds of grapes, when moderately roasted, and ground in a coffee-mill, serve as a good substitute for chocolate; which, on the proper addition of sugar, cinnamon, and a little Vanilla, is very grateful to the palate, and cannot be readily distinguished from the genuine sort prepared of cacao.
Vine, the Wild. See Bryony, the White.
Vine-fretter. See Plant-louse.
VINEGAR, an agreeable, pungent acid, which is obtained from wine, cyder, beer, or other fermented liquors.
Wine-vinegar:—Let any quantity of vinous liquor be mixed with its own lees or feces, or with the acid and austere stalks of the vegetable from which wine was prepared. The whole must be fre-
