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 culates without elaboration, and is rather employed in the formation of wood, and the grapes, consequently, contain an aqueous fluid, which it is impossible to convert into a wine of good quality.

Trees which are pruned, never attain the size and strength of those, the branches of which grow old with them, because, by pruning of so much of the wood, a larger proportion of the sap is forced into the fruit, than would naturally flow to it. Qualities are thus produced in fruits, which, naturally, they would not attain; and there are two sorts of maturity, that which nature, left to herself, gives, which is sufficient to propagate, by seed, the plant in its natural climate, and that which art procures, in carrying the fruit to a higher degree of perfection, at the expense of the other parts of the tree. In the vine, there way be said to be a third sort of maturity; that which gives, in a high degree, the principles on which depend the qualities of the wine made from its fruits; for these are often masked by a taste which is unpleasant to the palate, and are frequently wanting when the palate is most flattered by the fruit.

Thus, the grape may be brought to a tolerable degree of perfection, as a fruit, in a much colder climate, than it would naturally grow, and in a climate where, naturally, it would be slender shrub bearing sour grapes; it may be brought to