Should your soil be new, perhaps a piece of wild forest land, have it carefully grubbed, and every tree and stump taken out by the roots. After the ground is cleared take a large breaking-plough, with three yoke of sturdy oxen, and plough as deep as you can, say twelve to fourteen inches. Now follow in the same furrow with an implement we call here a sub-soil stirrer, and which is simply a plough-share of wedge shape, running in the bottom of the furrow, and a strong coulter, running up from it through the beam of the plough, sharp in front, to cut the roots; the depth of the furrow is regulated by a movable wheel running in front, which can be set by a screw. With two yoke of oxen this will loosen the soil to the depth of, say twenty inches, which is sufficient, unless the sub-soil is very tenacious. In land already cultivated, where there are no roots to obstruct, two yoke of oxen or four horses attached to the plough, and one yoke of oxen or a pair of horses or mules to the sub-soil plough, will be sufficient. In stony soil the pick and shovel must take the place of the plough, as it would be impossible to work it thoroughly with the latter; but I think there is no advantage in the common method of trenching or inverting the soil, as is now practiced to a very great extent. If we examine the growth of our native vines we will generally find their roots extending along the surface of the soil. It is unnatural to suppose that the grape, the most sun-loving of all our plants, should be buried with its roots several feet below the surface of the soil, far beyond the reach of sun and air. Therefore, if you can afford it, work your soil deep and thoroughly; it will be labor well invested; is the best preventive against drouth, and also the best drainage in wet weather; but have it in its natural position—not invert it; and do not plant too deep. Should the soil be very poor it may be enriched by manure, ashes, bone-dust, etc.; but it will seldom be found necessary, as most of our soil is rich enough; and it is not advisable to stimulate the growth too much, as it will be rank and unhealthy, and injurious to the quality and flavor of the fruit.
Wet spots may be drained by gutters filled with loose stones, or tiles, and then covered with earth. Surface-draining can be done by running a small ditch or furrow every sixth or eighth row, parallel with the hillside, and leading into a main ditch at the end or the middle of the vineyard. Steep hillsides should be terraced or benched; but, as this is very expensive, they should be avoided.
WHAT SHALL WE PLANT?
CHOICE OF VARIETIES.
It is a very difficult matter, in a vast country like ours, where the soil and climate differ so much, to recommend any thing; and I think it a mistake, into which many of our prominent grape-growers have fallen, to recommend any variety, simply because it succeeded well with them, for general cultivation. Grape-growing is, perhaps, more than any other branch of horticulture or pomology, dependent upon soil, location and climate, and it will not do to dictate to the inhabitants of a country, in which the "extremes meet," that they should all plant one variety. Yet this has been done by some who pretend to be authorities, and it shows, more than any thing else, that they have more arrogance than knowledge. I, for my part, have seen such widely different results, from the same varieties, under the same treatment, and in vineyards only a few miles apart, but with a different soil and different aspect, that I am reluctant to recommend to my next neighbor, what he shall plant.
But, while the task is a difficult one, yet we may lay down certain rules, which can govern us in selection of varieties to a certain extent. We should choose—1st. The variety which has given the most general satisfaction in the State or county in which we live, or the nearest locality to us. 2d—Visit the nearest accessible vineyard in the month of August and September, observe closely which variety has the healthiest foliage and fruit; ripens the most uniformly and perfectly; and either sells best in market, or makes the best wine, and which, at the same time, is of good quality, and productive enough. Your observations, thus taken, will be a better guide than the opinion of the most skillful grape grower a thousand miles off.
I will now name a few of the most prominent varieties which should at least be tried by every grape grower.