produced from images produced by ,core ,historical ,literature in ,agriculture 7,,chla71 ,cornell ,university7 ,,the ,,cultivation ,,of ,,the ,,native ,,grape1 ,,and ,,manufacture ,,of ,,american ,,wines4 ,by ,,george ,,husmann1 ,,of ,,hermann1 ,,missouri4 ,,geo4 ,e4 ,,woodward1 ,,publisher ,,and ,,importer1 ,art1 ,architectural and ,rural ,books1 #acf ,,chambers ,,street1 ,,new ,,york4 ,,orange ,,judd ,,co41 #bde ,broadway4 ,entered according to ,act of ,congress1 in the year #ahff1 by ,,geo4 ,e4 ,f4 ,w4 ,,woodward1 ,in the ,clerk's ,office of the ,district ,court of the ,united ,states1 for the ,southern ,district of ,new ,york4 ,,to ,,the ,,grape ,,growers ,,of ,,our ,,country1 ,,one ,,and ,,indivisible1 ,,this ,,volume ,,is ,,dedicated ,,by ,,their ,,friend ,,and ,,fellow-,,laborer1 ,,the ,,author4 ,,index4 ,,page4 ,,introduction #i ,,grape ,,culture4 ,remarks on its ,history in ,america1 especially at the ,west2 its ,progress and its ,future1 #ac ,,propagation ,,of ,,the ,,vine4 ,i4--,from ,seed #bg ,,ii4--,by ,single ,eyes #cj ,the ,propagating ,house #ca ,mode of ,operating #cb ,,iii4--,by ,cuttings in ,open ,air #cg ,,iv4--,by ,layering #ci ,v4--,by ,grafting #dj ,,the ,,vineyard4 ,location and ,soil #dc ,preparing the ,soil #de ,,what ,,shall ,,we ,,plant8 ,choice of ,varieties #dg ,the ,concord #dh ,norton's ,virginia #dh ,herbemont #di ,delaware #di ,hartford ,prolific #di ,clinton #ej ,,planting4 ,planting4 #ea ,treatment of the ,vine the ,first ,summer #ef ,treatment of the ,vine the ,second ,summer #eg ,treatment of the ,vine the ,third ,summer #fc ,treatment of the ,vine the ,fourth ,summer #fi ,training the ,vines on ,arbors and ,walls #ga ,other ,methods of ,training the ,vine #ge ,diseases of the ,vine #gh ,insects ,injurious to the ,grape #hj ,birds #hd ,frosts #he ,girdling the ,vine to ,hasten ,maturity #hf ,manuring the ,vine #ia ,thinning of the ,fruit #ia ,renewing ,old ,vines #ib ,pruning ,saws #ic ,preserving the ,fruit #ie ,gathering the ,fruit to ,make ,wine #if ,,varieties ,,of ,,grapes4 ,,class ,i4--,,varieties ,,most ,,generally ,,used4 ,concord 7,description7 #ig ,concord 7,plate7 #aaa ,norton's ,virginia 7,description7 #ih ,norton's ,virginia 7,plate7 #hg ,herbemont 7,plate7 #ii ,herbemont 7,description7 #aja ,hartford ,prolific 7,description7 #aja ,hartford ,prolific 7,plate7 #aje ,clinton #ajb ,delaware 7,description7 #ajb ,delaware 7,plate7 #ha ,,class ,,ii4--,,healthy ,,varieties ,,promising ,,well4 ,cynthiana #ajc ,arkansas #ajd ,taylor #ajd ,martha #ajg ,maxatawney 7,description7 #ajg ,maxatawney 7,plate7 #agg ,rogers' ,hybrid1 ,no4 #a #ajg ,creveling 7,description7 #ajh ,creveling 7,plate7 #aag ,north ,carolina ,seedling #ajh ,cunningham #aji ,rulander #aji ,louisiana #aaj ,alvey #aaj ,cassady #aaj ,blood's ,black #aac ,union ,village 7,description7 #aac ,union ,village 7,plate7 #afg ,perkins #aac ,clara 7,description7 #aad ,clara 7,plate7 #abg ,ive's ,seedling #aad ,,class ,,iii4--,,healthy ,,varieties--,,but ,,inferior ,,in ,,quality4 ,minor ,seedling #aaf ,mary ,ann #aai ,northern ,muscadine #aai ,logan #aai ,brown #aai ,hyde's ,eliza #aai ,marion ,port #abj ,poeschel's ,mammoth #abj ,cape #abj ,dracut ,amber #abj ,elsinburgh #abj ,garber's ,albino #aba ,franklin #aba ,lenoir #aba ,north ,america #aba ,,class ,,iv4--,,varieties ,,of ,,good ,,quality1 ,,but ,,subject ,,to ,,disease4 ,catawba #aba ,diana #abb ,isabella #abb ,garrigues #abc ,tokalon #abc ,anna #abc ,allen's ,hybrid #abc ,cuyahoga #abc ,devereux #abd ,kingsessing #abd ,rogers' ,hybrid1 ,no4 #ae #abd ,,class ,v4--,,varieties ,,unworthy ,,of ,,cultivation4 ,oporto #abd ,massachusetts ,white #abe ,,wine ,,making4 ,gathering the ,grapes #aca ,the ,wine ,cellar #acc ,apparatus for ,wine ,making4--,the ,grape ,mill and ,press #acf ,fermenting ,vats #acg ,the ,wine ,casks #ach ,making the ,wine #adj ,after ,treatment of the ,wine #adf ,diseases of the ,wine and their ,remedies #adg ,treatment of flat and ,turbid ,wine #adg ,use of the ,husks and ,lees #adh ,dr4 ,gall's and ,petoil's ,method of ,wine ,making #adh ,the ,must ,scale or ,saccharometer #aej ,the ,acidimeter and ,its ,use #aea ,the ,change of the ,must1 by ,fermentation1 into ,wine #aeg ,normal ,must #afa ,the ,must of ,american ,grapes #afb ,wine ,making ,made ,easy #agc ,,statistics4 ,cost of ,establishing ,a ,vineyard #agi ,cost of an acre of ,concord #agi ,cost of an acre of ,herbemont #agi ,cost of an acre of ,norton's ,virginia #ahj ,cost of an acre of ,delaware #ahj ,cost of an acre of ,catawba #ahj ,product #aha ,produce ,fifth ,year #ahb ,yield of ,mr4 ,,michael ,,poeschel',s ,vineyard #ahd ,new ,vineyard of ,mr4 ,m4 ,,poeschel1 ,planted in #ahfa2 ,first ,partial ,crop1 #ahfc2 ,second ,crop1 #ahfd2 ,third ,crop1 #ahfe1 #ahd1 #ahe ,yield of ,vineyard of ,mr4 ,,william ,,poeschel1 #aheg1 #aheh1 #ahei1 #ahfj #ahe ,yield of ,vineyard of ,mr4 ,,william ,,poeschel #ahfa1 #ahfb1 #ahfc1 #ahfd #ahf ,yield of ,vineyard of ,mr4 ,,william ,,poeschel #ahfe #ahg ,yield of ,delaware ,vineyard of ,,john ,e4 ,,mottier #ahi ,,introduction ,it is with a great deal of hesitation ,i undertake to write a book about ,grapes1 a subject which has been1 and still is1 elucidated every day2 and about which we have already several works1 which no doubt are more learned1 more elaborate1 than anything ,i may produce4 ,but the subject is of such vast importance1 and the area suitable for grape culture so large1 the diversity of soil and climate so great1 that ,i may be pardoned if ,i still think that ,i could be of some use to the beginner2 it is for them1 and not for my brethren of the craft more learned than ,i am1 that ,i write4 ,if they can learn anything from the plain talk of a practical worker1 to help them along in the good work1 ,i am well repaid4 ,another object ,i have in view is to make grape growing as easy as possible2 and ,i may be pardoned if ,i say that1 in my opinion1 it is a defect in all books we have on grape culture1 that the manner of preparing the soil1 training1 etc41 are on too costly a plan to be followed by men of little means4 ,if we are first to trench and prepare the soil1 at a cost of about #cjj per acre1 and then pay #bjj more for trellis1 labor1 etc41 the poor man1 he who must work for a living1 can not afford to raise grapes4 ,and yet it is from the ranks of these sturdy sons of toil that ,i would gain my recruits for that peaceful army whose sword is the pruning-hook2 it is from their honest1 hard-working hands ,i expect the grandest results4 ,he who has already wealth enough at command can of course afford to raise grapes with bone-dust1 ashes1 and all the fertilizers4 ,he can walk around and give his orders1 making grape culture an elegant pastime for his leisure hours1 as well as a source of profit4 ,but1 being one of the first class myself1 ,i had to fight my way up through untold difficulties from the lowest round of the ladder2 had to gain what knowledge ,i possess from dear experience1 and can therefore sympathize with those who must commence without means4 ,it is my earnest desire to save them some of the losses which ,i had to suffer1 to lighten their toil by a little plain advice4 ,if ,i can succeed in this1 my object is accomplished4 ,in nearly all our books on grape culture ,i notice another defect1 especially in those published in the ,east2 it is1 that they contain a great deal of good advice about grape culture1 but very little about wine-making1 and the treatment of wine in the cellar4 ,for us here at the ,west this is an all-important point1 and even our ,eastern friends1 if they continue to plant grapes at the rate they have done for the last few years1 will soon glut the market1 and will be forced to make them into wine4 ,i shall therefore try to give such simple instructions about wine-making and its management as will enable every one to make a good saleable and drinkable wine1 better than nine-tenths of the foreign wines1 which are now sold at two to three dollars per bottle4 ,i firmly believe that this continent is destined to be the greatest wine-producing country in the world2 and that the time is not far distant when wine1 the most wholesome and purest of all stimulating drinks1 will be within the reach of the common laborer1 and take the place of the noxious and poisonous liquors which are now the curse of so many of our laboring men1 and have blighted the happiness of so many homes4 ,pure light wine ,i consider the best temperance agent2 but as long as bad whisky and brandy continue to be the common drink of its citizens we can not hope to accomplish a thorough reform2 for human nature seems to crave and need a stimulant4 ,let us then try to supply the most innocent and healthy one1 the exhilarating juice of the grape4 ,i have also endeavored throughout to give plain facts1 to substantiate with plain figures all ,i assert2 and in no case have ,i allowed fancy to roam in idle speculations which cannot be demonstrated in practice4 ,i do not pretend that my effort is the most comprehensive and practical essay on the grape1 as some of our friends call their productions1 but ,i can claim for it strict adherence to truth and actual results4 ,i have not thought it necessary to give the botanical description of the grape-vine1 and the process of hybridizing1 etc42 this has already been so well and thoroughly done by my friend ,,fuller1 that ,i can do no better than refer the scientific reader to his book4 ,i am writing more for the practical farmer1 and would rather fill what ,i think a vacancy1 than repeat what has been so well said by others4 ,with these few remarks1 which ,i thought due to the public and myself1 ,i leave it to you1 brother-winegrowers1 to say whether or not ,i have accomplished my task4 ,to all and every one who plants a single vine ,i would extend the hand of good fellowship1 for he is a laborer in the great work to cover this glorious land of the free with smiling vineyards1 and to make its barren spots flow with noble grape juice1 one of the best gifts of an all-bountiful ,creator4 ,all hail to you1 ,i greet you from ,free ,missouri4 ,,grape ,,culture ,,remarks ,,on ,,its ,,history ,,in ,,america1 ,,especially ,,at ,,the ,,west--,,its ,,progress ,,and ,,its ,,future4 ,in an old chronicle1 entitled1 ,the ,discovery of ,america in the ,tenth ,century1 by ,,charles ,c4 ,,prasta1 published at ,stralsund1 we find the following legend3 ,,leif1 son of ,,eric the ,red1 bought ,,byarnes' vessel1 and manned it with thirty-five men1 among whom was also a ,german1 ,,tyrker by name1 who had lived a long time with ,,leif',s father1 who had become very much attached to him in youth4 ,and they left port at ,iceland1 in the year of our ,lord #ajjj4 ,but1 when they had been at sea several days1 a tremendous storm arose1 whose wild fury made the waves swell mountain high1 and threatened to destroy the frail vessel4 ,and the storm continued for several days1 and increased in fury1 so that even the stoutest heart quaked with fear2 they believed that their hour had come1 and drifted along at the mercy of wind and waves4 ,only ,,leif1 who had lately been converted to ,,christ our ,lord1 stood calmly at the helm and did not fear2 but called on ,him who had walked the water and quieted the billows1 with firm faith1 that ,he also had power to deliver them1 if they but trusted in ,him4 ,and1 behold6 while he still spoke to them of the wonderful deeds of the ,lord1 the clouds cleared away1 the storm lulled2 and after a few hours the sea1 calmed down1 and rocked the tired and exhausted men into a deep and calm sleep4 ,and when they awoke1 the next morning1 they could hardly trust their eyes4 ,a beautiful country lay before them1 green hills1 covered with beautiful forests--a majestic stream rolled its billows into the ocean2 and they cast the anchor1 and thanked the ,lord1 who had delivered them from death4 ,a delightful country it seemed1 full of game1 and birds of beautiful plumage2 and when they went ashore1 they could not resist the temptation to explore it4 ,when they returned1 after several hours1 ,,tyrker alone was missing4 ,after waiting some time for his return1 ,,leif1 with twelve of his men1 went in search of him4 ,but they had not gone far1 when they met him1 laden down with grapes4 ,upon their enquiry1 where he had stayed so long1 he answered3 ,i did not go far1 when ,i found the trees all covered with grapes2 and as ,i was born in a country1 whose hills are covered with vineyards1 it seemed so much like home to me1 that ,i stayed a while and gathered them4 ,they had now a twofold occupation1 to cut timber1 and gather grapes2 with the latter1 they loaded the boat4 ,and ,leif gave a name to the country1 and called it ,vinland1 or ,wineland4 ,so far the tradition4 ,it is said that coming events cast their shadows before them4 ,if this is so1 may we not recognize one of those shadows in the old ,norman legend of events which transpired more than eight hundred years ago8 ,is it not the foreshadowing of the destiny of this great continent1 to become1 in truth and verity1 a ,wineland4 ,truly1 the results of to-day would certainly justify us in the assertion1 that there is as much1 nay more1 truth than fiction in it4 ,let us take a glance at the first commencement of grape culture1 and see what has been the progress in this comparatively new branch of horticulture4 ,from the very first settlement of ,america1 the vine seems to have attracted the attention of the colonists1 and it is said that as early as #aefd1 wine was made from the native grape in ,florida4 ,the earliest attempt to establish a vineyard in the ,british ,north ,american ,colonies was by the ,london ,company in ,virginia1 about the year #afbj2 and by #afcj1 the prospect seems to have been encouraging enough to warrant the importation of several ,french vine-dressers1 who1 it is said1 ruined the vines by bad treatment4 ,wine was also made in ,virginia in #afdg1 and in #afea premiums were offered for its production4 ,,beverly even mentions1 that prior to #agbb1 there were vineyards in that colony1 producing seven hundred and fifty gallons per year4 ,in #affd1 ,colonel ,,richard ,,nicoll1 ,governor of ,new ,york1 granted to ,,paul ,,richards1 a privilege of making and selling wine free of all duty1 he having been the first to enter upon the cultivation of the vine on a large scale4 ,,beauchamp ,,plantagenet1 in his description of the province of ,new ,albion1 published in ,london1 in #afdh1 states that the ,english settlers in ,uvedale1 now ,delaware1 had vines running on mulberry and sassafras trees2 and enumerates four kinds of grapes1 namely3 ,thoulouse ,muscat1 ,sweet ,scented1 ,great ,fox1 and ,thick ,grape2 the first two1 after five months1 being boiled and salted and well fined1 make a strong red ,xeres2 the third1 a light claret2 the fourth1 a white grape which creeps on the land1 makes a pure1 gold colored wine4 ,,tennis ,,pale1 a ,frenchman1 out of these four1 made eight sorts of excellent wine2 and says of the ,muscat1 after it had been long boiled1 that the second draught will intoxicate after four months old2 and that here may be gathered and made two hundred tuns in the vintage months1 and that the vines with good cultivation will mend4 ,in #afcc1 ,,william ,,penn attempted to establish a vineyard near ,philadelphia1 but without success4 ,after some years1 however1 ,mr4 ,,tasker1 of ,maryland1 and ,mr4 ,,antil1 of ,shrewsbury1 ,n4,j41 seem to have succeeded to a certain extent4 ,it seems1 however1 from an article which ,mr4 ,,antil wrote of the culture of the grape1 and the manufacture of wine1 that he cultivated only foreign varieties4 ,in #agif1 the ,french settlers in ,illinois made one hundred and ten hogsheads of strong wine from native grapes4 ,at ,harmony1 near ,pittsburgh1 a vineyard of ten acres was planted by ,,frederic ,,rapp1 and his associates from ,germany2 and they continued to cultivate grapes and silk1 after their removal to another ,harmony in ,indiana4 ,in #agij1 a ,swiss colony was founded1 and a fund of ten thousand dollars raised in ,jessamine county1 ,kentucky1 for the purpose of establishing a vineyard1 but failed1 as they attempted to plant the foreign vine4 ,in #ahja1 they removed to a spot1 which they called ,vevay1 in ,switzerland ,county1 ,indiana1 on the ,ohio1 forty-five miles below ,cincinnati4 ,here they planted native vines1 especially the ,cape1 or ,schuylkill ,muscadel1 and met with better success4 ,but1 after about forty years' experience1 they seem to have become discouraged1 and their vineyards have now almost disappeared4 ,these were the first crude experiments in ,american grape culture2 and from some cause or another1 they seem not to have been encouraging enough to warrant their continuation4 ,but a new impetus was given to this branch of industry1 by the introduction of the ,catawba1 by ,major ,,adlum1 of ,georgetown1 ,d4,c41 who thought1 that by so doing1 he conferred a greater benefit upon the nation than he would have done1 had he paid the national debt4 ,it seems to have been planted first on an extensive scale by ,,nicholas ,,longworth1 near ,cincinnati1 whom we may justly call one of the founders of ,american grape culture4 ,he adopted the system of leasing parcels of unimproved land to poor ,germans1 to plant with vines2 for a share1 ,i believe1 of one-half of the proceeds4 ,it was his ambition to make the ,ohio the ,rhine of ,america1 and he has certainly done a good deal to effect it4 ,in #aheh1 the whole number of acres planted in grapes around ,cincinnati1 was estimated1 by a committee appointed for that purpose1 at twelve hundred acres1 of which ,mr4 ,,longworth owned one hundred and twenty-two and a half acres1 under charge of twenty-seven tenants4 ,the annual produce was estimated by the committee at no less than two hundred and forty thousand gallons1 worth about as many dollars then4 ,we may safely estimate the number of acres in cultivation there now1 at two thousand4 ,among the principal grape growers there1 ,i will mention ,messrs4 ,,robert ,,buchanan1 author of an excellent work on grape culture1 ,,mottier1 ,,bogen1 ,,werk1 ,,rehfuss1 ,,dr4 ,,mosher1 etc4 ,well do ,i remember1 when ,i was a boy1 some fourteen years old1 how often my father would enter into conversation with vintners from the old country1 about the feasibility of grape culture in ,missouri4 ,he always contended that grapes should succeed well here1 as the woods were full of wild grapes1 some of very fair quality1 and that this would indicate a soil and climate favorable to the vine4 ,they would ridicule the idea1 and assert that labor was too high here1 even if the vines would succeed1 to make it pay2 but they could not shake his faith in the ultimate success of grape culture4 ,alas6 he lived only long enough to see the first dawnings of that glorious future which he had so often anticipated1 and none entered with more genuine zeal upon the occupation than he1 when an untimely death took him from the labor he loved so well1 and did not even allow him to taste the first fruits of the vines he had planted and fostered4 ,had he been spared until now1 his most sanguine hopes would be verified4 ,i also well remember the first cultivated grape vine which produced fruit in ,hermann4 ,it was an ,isabella1 planted by a ,mr4 ,,fugger1 on the corner of ,main and ,schiller streets1 and trained over an arbor4 ,it produced the first crop in #ahde1 twenty years ago1 and so plentifully did it bear1 that several persons were encouraged by this apparent success1 to plant vines4 ,in #ahdf1 the first wine was made here1 and agreeably surprised all who tried it1 by its good quality4 ,the ,catawba had during that time1 been imported from ,cincinnati1 and the first partial crop from it1 in #ahdh1 was so plentiful1 that every body1 almost1 commenced planting vines1 and often in very unfavorable localities4 ,this1 of course1 had a bad influence on so capricious a variety as the ,catawba2 rot and mildew appeared1 and many became discouraged1 because they did not realize what they had anticipated4 ,a number of unfavorable seasons brought grape growing almost to a stand still here4 ,some of our most enterprising grape growers still persevered1 and succeeded by careful treatment1 in making even the ,catawba pay very handsome returns4 ,it was about this time1 that the attention of some of our grape-growers was drawn towards a small1 insignificant looking grape1 which had been obtained by a ,mr4 ,,wiedersprecker from ,mr4 ,,heinrichs1 who had brought it from ,cincinnati1 and1 almost at the same time1 by ,dr4 ,,kehr1 who had brought it with him from ,virginia4 ,the vine seemed a rough customer1 and its fruit very insignificant when compared with the large bunch and berry of the ,catawba1 but we soon observed that it kept its foliage bright and green when that of the ,catawba became sickly and dropped2 and also1 that no rot or mildew damaged the fruit1 when that of the ,catawba was nearly destroyed by it4 ,a few tried to propagate it by cuttings1 but generally failed to make it grow4 ,they then resorted to grafting and layering1 with much better success4 ,after a few years a few bottles of wine were made from it1 and found to be very good4 ,but at this time it almost received its death-blow1 by a very unfavorable letter from ,mr4 ,,longworth1 who had been asked his opinion of it1 and pronounced it worthless4 ,of course1 with the majority1 the fiat of ,mr4 ,,longworth1 the father of ,american grape-culture1 was conclusive evidence1 and they abandoned it4 ,not all1 however2 a few persevered1 among them ,messrs4 ,,jacob ,,rommel1 ,,poeschel1 ,,langendoerfer1 ,,grein1 and myself4 ,we thought ,mr4 ,,longworth was human1 and might be mistaken2 and trusted as much to the evidence of our senses as to his verdict1 therefore increased it as fast as we could1 and the sequel proved that we were right4 ,after a few years more wine was made from it in larger quantities1 found to be much better than the first imperfect samples2 and now that despised and condemned grape is the great variety for red wine1 equal1 if not superior to1 the best ,burgundy and ,port2 a wine of which good judges1 heavy importers of the best ,european wines too1 will tell you that it has not its equal among all the foreign red wines2 which has already saved the lives of thousands of suffering children1 men1 and women1 and therefore one of the greatest blessings an all-merciful ,god has ever bestowed upon suffering humanity4 ,this despised grape is now the rage1 and #ejj1jjj of the plants could have been sold from this place alone the last fall1 if they could have been obtained4 ,need ,i name it8 it is the ,norton's ,virginia4 ,truly1 great oaks from little acorns grow6 and ,i boldly prophecy to-day that the time is not far distant when thousands upon thousands of our hillsides will be covered with its luxuriant foliage1 and its purple juice become one of the exports to ,europe2 provided1 always1 that we do not grow so fond of it as to drink it all4 ,i think that this is pre-eminently a ,missouri grape4 ,here it seems to have found the soil in which it flourishes best4 ,i have seen it in ,ohio1 but it does not look there as if it was the same grape4 ,and why should it8 ,they drove it from them and discarded it in its youth2 we fostered it1 and do you not think1 dear reader1 there sometimes is gratitude in plants as well as in men8 ,other ,states may plant it and succeed with it1 too1 to a certain extent1 but it will cling with the truest devotion to those localities where it was cared for in its youth4 ,have we not also found1 during the late war1 that the ,germans1 the adopted citizens of this great country1 clung with a heartier devotion to our noble flag1 and shed their blood more freely for it1 than thousands upon thousands of native-born ,americans8 ,and why8 ,because here they found protection1 equal rights for all1 and that freedom which had been the idol of their hearts1 and haunted their dreams by night2 because they had been oppressed so long they more fully appreciated the blessings of a free government than those who had enjoyed it from their birth4 ,but you may call me fantastical for comparing plants to human beings1 and will say1 plants have no appreciation of such things4 ,brother ,skeptic1 have you1 or has any body1 divined all the secrets of ,nature's workshop8 ,truly we may say that we have not1 and we meet with facts every day which are stranger than fiction4 ,the ,concord had as small a beginning with us4 ,in the winter of #ahee a few eyes of its wood were sent me by ,mr4 ,,jas4 ,g4 ,,soulard1 of ,galena1 ,ill4 ,i grafted them upon old ,catawba vines1 and one of them grew4 ,the next year ,i distributed some of the scions to our vine-growers1 who grafted them also4 ,when my vine commenced to bear ,i was astonished1 after what ,i had heard of the poor quality of the fruit from the ,east1 to find it so fine1 and so luxurious and healthy2 and we propagated it as fast as possible4 ,now1 scarcely nine years from the time when ,i received the first scions1 hundreds of acres are being planted with it here1 and one-third of an acre of it1 planted five years ago1 has produced for me1 in fruit1 wine1 layers1 cuttings1 and plants1 the round sum of ten thousand dollars during that time4 ,its wine1 if pressed as soon as the grapes are mashed1 is eminently one of those which maketh glad the heart of man1 and is evidently destined to become one of the common drinks of our laboring classes4 ,it is light1 agreeable to the palate1 has a very enlivening and invigorating effect1 and can be grown as cheap as good cider4 ,i am satisfied that an acre will1 with good cultivation1 produce from #a1jjj to #a1ejj gallons per year4 ,my vines produced this season at the rate of #b1ejj gallons to the acre1 but this may be called an extra-large crop4 ,i have cited the history of these two varieties in our neighborhood merely as examples of progress4 ,it would lead too far here1 to follow the history of all our leading varieties1 though many a goodly story might be told of them4 ,our friends in the ,east claim as much for the ,delaware and others1 with which we have not been able to succeed4 ,and here let me say that the sooner we divest ourselves of the idea that one grape should be the grape for this immense country of ours2 the sooner we try to adapt the variety to the locality--not the locality to the variety--the sooner we will succeed4 ,the idea is absurd1 and unworthy of a thinking people1 that one variety should succeed equally well or ill in such a diversity of soil and climate as we have in this broad land of ours4 ,it is in direct conflict with the laws of vegetable physiology1 as well as with common sense and experience4 ,in planting our vineyards we should first go to one already established1 which we think has the same soil and location1 or nearly so1 as the one we are going to plant4 ,of those varieties which succeed there we should plant the largest number1 and plant a limited number also of all those varieties which come recommended by good authority4 ,a few seasons will show which variety suits our soil1 and what we ought to plant in preference to all others4 ,thus the ,herbemont1 the ,cynthiana1 ,delaware1 ,taylor1 ,cunningham1 ,rulander1 ,martha1 and even the ,iona1 may all find their proper location1 where each will richly reward their cultivator2 and certainly they are all too good not to be tried4 ,now1 let us see what progress the country at large has made in grape-growing during1 say1 the last ten years4 ,then1 ,i think ,i may safely assert1 that the vineyards throughout the whole country did not comprise more than three to four thousand acres4 ,now ,i think ,i may safely call them over two millions of acres4 ,then1 our whole list embraced about ten varieties1 all told1 of which only the ,catawba and ,isabella were considered worthy of general cultivation2 now we count our native varieties by the hundreds1 and the ,catawba and ,isabella will soon number among the things which have been4 ,public taste has become educated1 and they are laid aside in disgust1 when such varieties as the ,herbemont1 ,delaware1 ,clara1 ,allen's ,hybrid1 ,iona1 ,adirondac1 and others can be had4 ,then1 grape-growing was confined to only a few small settlements2 now there is not a ,state in the ,union1 from ,maine to ,california1 but has its vineyards2 and especially our ,western ,states have entered upon a race which shall excel the other in the good work4 ,our brethren in ,illinois bid fair to outdo us1 and vineyards spring up as if by magic1 even on the prairies4 ,nay1 grape-culture bids fair to extend into ,minnesota1 a country which was considered too cold for almost anything except oats1 pines1 wolves1 bears1 and specimens of daring humanity encased in triple wool4 ,we begin to find out that we have varieties which will stand almost anything if they are only somewhat protected in winter4 ,it was formerly believed that only certain favored locations and soils in each ,state would produce good grapes--for instance1 sunny hillsides along large streams2 now we begin to see that we can grow some varieties of grape on almost any soil4 ,one of the most flourishing vineyards ,i have ever seen is on one of the islands in the ,missouri river1 where all the varieties planted there--some six or seven--seemed perfectly at home in the rich1 sandy mould1 where it needs no trenching to loosen the soil4 ,then1 grape-growing1 with the varieties then in cultivation1 was a problem to be solved2 now1 with the varieties we have proved1 it is a certainty that it is one of the most profitable branches of horticulture1 paying thousands of dollars to the acre every year4 ,then1 wine went begging at a dollar a gallon2 now it sells as fast as made at from two dollars to six dollars a gallon4 ,instead of the only wine then considered fit to drink1 we number our wine-producing varieties by the dozen1 all better than the ,catawba2 among the most prominent of which ,i will name--of varieties producing white wine1 the ,herbemont1 ,delaware1 ,cassidy1 ,taylor1 ,rulander1 ,cunningham1 and ,louisiana2 of light-red wines1 the ,concord2 of dark-red wines1 the ,norton's ,virginia1 ,cynthiana1 ,arkansas and ,clinton2 so that every palate can be suited4 ,and ,california bids fair to outdo us all2 for there1 ,i am told1 several kinds of wine are made from the same grape1 in the same vineyard1 and in fabulous quantities4 ,to cite an example of the increase in planting3 in #ahed the whole number of vines grown and sold in ,hermann did not exceed two thousand4 ,this season two millions of plants have been grown and sold1 and not half enough to meet the demand4 ,it is said that the tone of the press is a fair indication of public sentiment4 ,if this is true what does it prove8 ,take one of our horticultural periodicals1 and nine-tenths of the advertisements will be ,grape-vines for sale1 in any quantity and at any price1 from five dollars to one hundred dollars per #ajj1 raised ,north1 ,east1 ,south1 and ,west4 ,turn to the reading matter1 and you can hardly turn over a leaf but the subject of grapes stares you in the face1 with a quiet impunity1 which plainly says1 ,the nation is affected with grape fever2 and while our readers have grape on the brain there is no fear of overdosing4 ,why1 the best proof ,i can give my readers that grape fever does exist to an alarming degree1 is this very book itself4 ,were not ,i and they affected with the disease1 ,i should never have presumed to try their patience4 ,but1 fortunately1 the remedy is within easy reach4 ,plant grapes1 every one of you who is thus afflicted1 until our hillsides are covered with them1 and we have made our barren spots blossom as the rose4 ,truly1 the results we have already obtained1 are cheering enough4 ,and yet all this has been principally achieved in the last few years1 while the nation was involved in one of the most stupendous struggles the world ever saw1 while its very existence was endangered1 and thousands upon thousands of her patriotic sons poured out their blood like water1 and the husbandman left his home2 the vintner his vineyard1 to fight the battles of his country4 ,what then shall we become now1 when peace has smiled once more upon our beloved country2 and the thousands of brave arms1 who brandished the sword1 sabre1 or musket1 have come home once more2 and their weapons have been turned into ploughshares1 and their swords into pruning hooks8 ,when all the strong and willing hands will clear our hillsides1 and ,god's sun shines upon one great and united people2 greater and more glorious than ever2 because now they are truly free4 ,truly the future lies before us1 rich in glorious promise2 and ere long the words and the prophecy contained in the old legend will become sober truth1 and ,america will be1 from the ,atlantic to the ,pacific one smiling and happy ,wineland2 where each laborer shall sit under his own vine1 and none will be too poor to enjoy the purest and most wholesome of all stimulants1 good1 cheap1 native wine4 ,then drunkenness1 now the curse of the nation1 will disappear1 and peace and good will towards all will rule our actions4 ,and we1 brother grape growers8 ,ours is this great and glorious task2 let us work unceasingly1 with hand1 heart1 and mind2 truly the object is worthy of our best endeavors4 ,let those who begin to-day1 remember how easy their task with the achievements and experiments of others before them1 compared with the labors of those who were the pioneers in the cultivation of the vine4 ,,propagation ,,of ,,the ,,vine4 ,i4--,,from ,,seed4 ,this would seem to be the most natural mode1 were not the grape even more liable to sport than almost any other fruit4 ,it is1 however1 the only method upon which we can depend for obtaining new and more valuable varieties than we already possess1 and to which we are already indebted for all the progress made in varieties1 a progress which is1 indeed1 very encouraging2 for who would deny that we are to-day immeasurably in advance of what we were ten years ago4 ,among the innumerable varieties which spring up every day1 and which find ready purchasers1 just because they are new1 there are certainly some of decided merit4 ,but those who grow seedlings1 should bear in mind1 that the list of our varieties is already too large2 that it would be better if three-fourths of them were stricken off1 and that no new variety should be brought before the public1 unless it has some decided superiority over any of the varieties we already have1 in quality1 productiveness and exemption from disease4 ,it is poor encouragement to the grape growing public1 to pay from two to five dollars a vine for a new variety1 with some high-sounding name1 if1 after several years of superior cultivation and faithful trial1 they find their costly pet inferior to some variety they already possessed1 and of which the plants could be obtained at a cost of from ten to fifty cents each4 ,the grapes from which the seed is to be used1 should be fully ripe1 and none but well developed1 large berries1 should be taken4 ,keep these during the winter1 either in the pulp1 or in cool1 moist sand1 so that their vitality may remain unimpaired4 ,the soil upon which your seed-bed is made1 should be light1 deep and rich1 and if it is not so naturally1 should be made so with well decomposed leaf-mould4 ,as soon as the weather in spring will permit1 dig up the soil to the depth of at least eighteen inches1 pulverising it well2 then sow the seed in drills1 about a foot apart1 and about one inch apart in the rows1 covering them about three-quarters of an inch deep4 ,it will often be found necessary to shade the young plants when they come up1 to prevent the sun from scalding them1 but this should not be continued too long1 as the plants will become too tender1 if protected too long4 ,when the young plants have grown about six inches1 they may be supplied with small sticks1 to which they will cling readily2 the ground should be kept clean and mellow1 and a light mulch should be applied1 which will keep the soil loose and moist4 ,the young plants should be closely watched1 and if any of them show signs of disease1 they should at once be pulled up2 also those which show a very feeble and delicate growth2 for we should only try to grow varieties with good1 healthy constitutions4 ,in the ,fall1 the young plants should be either taken up1 and carefully heeled in1 or they should be protected by earth1 straw1 or litter thrown over them4 ,in the ,spring1 they may be transplanted to their permanent locations2 the tops shortened in to six inches1 and the roots shortened in to about six inches from the stem4 ,the soil for their reception should be moderately light and rich1 and loosened up to the depth of at least eighteen inches4 ,make a hole about eight inches deep1 then throw in soil so as to raise a small mound in the centre of the hole1 about two inches high2 on this place the young vine1 and carefully spread the roots in all directions2 then fill up with well pulverized soil1 so that the upper eye or bud is even with the surface of the ground2 then press the soil down lightly2 place a good stake1 of about four feet high1 with the plant1 and allow but one shoot to grow1 which should be neatly tied to the stake as it grows4 ,the vines may be planted in rows six feet apart1 and three feet apart in the rows1 as many of them will prove worthless1 and have to be taken out4 ,allow all the laterals to grow on the young cane1 as this will make it short-jointed and stocky4 ,cultivate the ground well1 stirring it freely with plough1 cultivator1 hoe1 and rake1 which generally is the best mulch that can be applied4 ,with the proper care and attention1 our seedlings will generally grow from three to four feet1 and make stout1 short-jointed wood this second season4 ,should any of them look particularly promising1 fruit may be obtained a year sooner by taking the wood of it1 and grafting strong old vines with it4 ,these grafts will generally bear fruit the next season4 ,the method to be followed will be given in another place4 ,at the end of the second season the vines should be pruned to about three eyes or buds1 and the soil hilled up around them so as to cover them up completely4 ,the next spring take off the covering1 and when the young shoots appear allow only two to grow4 ,after they have grown about eighteen inches1 pinch off the top of the weakest1 so as to throw the growth into the strongest shoot1 which keep neatly tied to the stake1 treating it as the summer before1 allowing all the laterals to grow4 ,cultivate the soil well4 ,at the end of this season's growth the vines should be strong enough to bear the following summer4 ,if they have made from eight to ten feet of stocky growth1 the leading cane may be pruned to ten or twelve eyes1 and the smaller one to a spur of two eyes4 ,if they will fruit at all1 they will show it next summer1 when only those promising well should be kept1 and the barren and worthless ones discarded4 ,,ii4--,,by ,,single ,,eyes4 ,as this method is mostly followed only by those who propagate the vine for sale in large quantities1 and but to a limited extent by the practical vineyardist1 ,i will give only an outline of the most simple manner1 and on the cheapest plan4 ,those wishing further information will do well to consult ,the ,grape ,culturist1 by ,mr4 ,a4 ,s4 ,,fuller1 in which excellent work they will find full instructions4 ,the principal advantages of this mode of propagation are the following3 #ast4 ,the facility with which new and rare kinds can be multiplied1 as every well ripened bud almost can be transformed into a plant4 #b;d4 ,as the plants are started under glass1 by bottom heat1 it lengthens the season of their growth from one to two months4 #c;d4 ,every variety of grape can be propagated by this method with the greatest ease1 even those which only grow with the greatest difficulty1 or not at all1 from cuttings in open ground4 ,as to the merits or demerits of plants grown under glass from single eyes1 to those grown from cuttings or layers in open ground1 opinions differ very much1 and both have their advocates4 ,for my part1 ,i do not see why a plant grown carefully from a single eye should not be as good as one propagated by any other method2 a poor plant is not worth having1 whether propagated by this or any other method1 and1 unfortunately1 we have too many of them4 ,,the ,,propagating ,,house4 ,i will only give a description of a lean-to of the cheapest kind1 for which any common hot-bed sash1 six feet long1 can be used4 ,choose for a location the south side of a hill1 as1 by making the house almost entirely underground1 a great deal of building material can be saved4 ,excavate the ground as for a cellar--say five feet deep on the upper side1 seven feet wide1 and of any length to suit convenience1 and the number of plants you wish to grow4 ,inside of the excavation set posts or scantlings1 the upper row to be seven feet long above the ground1 and two feet below the ground2 the lower row four and one-half feet above the ground1 so that the roof will have about two and one-half feet pitch4 ,upon these nail the rafters1 of two-inch planks4 ,then take boards1 say common inch-plank1 and set them up behind the posts1 one above the other1 to prevent the earth from falling in4 ,this will make all the wall that is needed on both sides4 ,on the ends1 boards can be nailed to both sides of the posts1 and the intervening space tilled with spent tan or saw-dust4 ,upon the rafters place the sash on the lower side2 the upper side may be covered with boards or shingles1 where also the ventilating holes can be left1 to be closed with trap-doors4 ,the house is to be divided into two compartments--the furnace-room on one end1 about eight feet long1 and the propagating house1 ,the furnace is below the ground1 say four feet long1 the flue to be made of brick1 and to extend under the whole length of the bench4 ,to make the flue1 lay a row of bricks flat and crosswise2 on the ends of these place two others on their edges1 and across the top lay a row flat1 in the same way as the bottom ones were placed4 ,this gives the flue four inches by eight in the clear4 ,the flue should rise rather abruptly from the furnace1 say about a foot2 it can then be carried fifty feet with1 say six to nine inches rise1 and still have sufficient draft4 ,inside of the propagating room we have again two compartments--the propagating bench1 nearest to the furnace1 and a shelf for the reception of the young plants1 after their first transplanting from the cutting-pots or boxes4 ,make a shelf or table along the whole length of the house2 at the lower end it should be about eighteen inches from the glass1 and five feet wide4 ,to a house of1 say fifty feet1 the propagating bench may be1 say twelve feet long1 and the room below it and around the flue should be inclosed with boards1 as it will keep the heat better4 ,,mode ,,of ,,operating4 ,the wood should be cut from the vines in the fall1 as soon as the leaves have dropped4 ,for propagating1 use only firm1 well-ripened wood of the last season's growth1 and about medium thickness4 ,these are to be preferred to either very large or very small ones4 ,the time to commence operating will vary according to climate2 here it should be the early part of ,february4 ,the wood to be used for propagating can be kept in a cool cellar1 in sand1 or buried in the ground out doors4 ,take out the cuttings1 and cut them up into pieces as represented in ,figure #a4 ,illustration3 ,,fig4 #a4 ,throw these into water as they are cut2 it will prevent them from becoming dry4 ,it will be found of benefit with hard-wooded varieties to pack them in damp moss for a week or so before they are put into the propagating pots or boxes2 it will soften the alburnous matter1 and make them strike root more readily4 ,they should then be put into1 say six-inch pots1 filled to about an inch of the top with pure coarse sand1 firmly packed4 ,place the cuttings1 the buds up1 about an inch apart1 all over the surface of the pot2 press down firmly with thumb and forefinger until the bud is even with the surface2 sift on sand enough to cover the upper point of the bud about a quarter of an inch deep2 press down evenly1 using the bottom of another pot for the purpose1 and apply water enough to moisten the whole contents of the pot4 ,instead of the pots1 shallow boxes of about six inches deep1 can also be used1 with a few holes bored in the bottom for drainage4 ,after the pots have been filled with cuttings they are placed in a temperature of from #dj to #de1 where they remain from two to three weeks1 water being applied only enough to keep them moist1 not wet4 ,as roots are formed at a much lower degree of temperature than leaves1 they should not be forced too much at the beginning1 or the leaves will appear before we have any roots to support them4 ,but when the cutting has formed its roots first1 the foliage1 when it does appear1 will grow much more rapidly1 and without any check4 ,then remove them to another position1 plunging the pots into sand to the depth of1 say three inches1 and raise the temperature at first to #fj for the first few days1 then gradually raise it to #hj4 ,when the buds begin to push1 raise the temperature to #ij or #ie1 and keep the air moist by frequent waterings1 say once a day4 ,the best for this purpose is pure rain-water1 but it should be of nearly the same temperature as the air in the house1 for1 if applied cold1 it would surely check the growth of the plants4 ,the young growth should be examined every day1 to see if there is any sign of rotting2 should this be the case1 give a little more air1 but admit no sudden cold currents1 as they are often fatal4 ,the glass should be whitewashed1 to avoid the direct rays of the sun4 ,when the young vines have made a growth of two or three inches shift them into three-inch pots4 ,so far we have used only pure sand1 which did not contain much plant food1 because the growth was produced from the food stored up in the bud and wood1 and what little they obtained from the sand1 water1 and air4 ,now1 however1 our young vines want more substantial food4 ,they should therefore be potted into soil1 mixed from rotten sod1 leaf-mould1 and well-decomposed old barnyard manure4 ,this should be mixed together six months before using2 add1 before using1 one-quarter sand1 then mix thoroughly1 and sift all through a coarse sieve4 ,in operating1 put a quantity of soil on the potting bench1 provide a quantity of broken bricks or potsherds for drainage1 loosen the plants from the pots by laying them on their side1 giving them a sudden jar with the hand1 to loosen the sand around them2 draw out the plant carefully1 holding it with one hand1 while with the other you place a piece of the drainage material into the pot2 cover it with soil about an inch2 then put in the plant1 holding it so that the roots spread out naturally2 fill in soil around them until the pot is full2 press the soil down firmly1 but not hard enough to break the roots4 ,when the plants are potted give them water to settle the earth around the roots1 and keep the air somewhat confined for a few days1 until they have become established1 when more air may be given them4 ,keep the temperature at #he to #ie during the day1 and #gj to #hj during the night4 ,when the plants have made about six inches of growth they can either be placed in another house1 or in hot-bed frames1 if they are to be kept under glass4 ,the usual manner of keeping them in pots during summer1 shifting them into larger and larger sizes1 ,i consider injurious to the free development of the plants1 as the roots are distorted and cramped against the sides of the pots1 and cannot spread naturally4 ,i prefer shifting them into cold frames1 in which beds have been prepared of light1 rich soil1 into which the young plants can be planted1 and kept under whitewashed hot-bed sashes for a while1 which1 after several weeks1 may be removed1 and only a light shading substituted in their place1 which1 after several weeks more1 can also be removed4 ,thus the young plants are gradually hardened1 their roots have a chance to spread evenly and naturally1 without any cramping2 and such plants1 although they may not make as tall a growth as those kept under glass all the season1 will really stand transplanting into the vineyard much better than those hot-house pets1 which may look well enough1 but really are1 like spoiled and pampered children1 but poorly fitted to stand the rough vicissitudes of every-day life4 ,the young plants should be lightly tied to small sticks provided for the purpose1 as it will allow free circulation of air1 and admit the sun more freely to the roots4 ,in the fall1 after their leaves have dropped1 they should be carefully taken up1 shortened to about a foot of their growth1 and they are then ready either to sell1 if they are to be disposed of in that way1 or for planting into the vineyard4 ,they should1 however1 be carefully assorted1 making three classes of them--the strongest1 medium1 and the smallest--each to be put separate4 ,the latter generally are not fit to transplant into the vineyard1 but they may be heeled in1 and grown in beds another year1 when they will often make very good plants4 ,heeling in may be done as shown in ,figure #b1 laying the vines as close in the rows as they can conveniently be laid1 and then fill the trench with well-pulverized soil4 ,they can thus be safely kept during the winter4 ,illustration3 ,,fig4 #b4 ,i have only given an outline of the most simple and cheapest mode of growing plants from single eyes1 such as even the vineyardist may follow4 ,for descriptions of more extensive and costly buildings1 if they desire them1 they had better apply to an architect4 ,i have also not given the mode of propagating from green wood1 as ,i do not think1 plants thus propagated are desirable4 ,they are apt to be feeble and diseased1 and ,i think1 the country at large would be much better off1 had not a single plant ever been produced by that method4 ,plants from single eyes may also be grown in a common hot-bed2 but as in this the heat can not be as well regulated at will1 ,i think it1 upon the whole1 not desirable1 as the expense of a propagating house on the cheap plan ,i have indicated1 is but very little more1 and will certainly in the long run1 pay much better4 ,of course1 close attention and careful watching is the first requisite in all the operations4 ,,iii4--,,by ,,cuttings ,,in ,,open ,,air4 ,this is certainly the easiest and most simple method for the vineyardist2 can be followed successfully with the majority of varieties1 which have moderately soft wood1 and even a part of the hard wood varieties will generally grow1 if managed carefully4 ,,mode ,,of ,,operating4 ,there are several methods1 which are followed with more or less success4 ,i will first describe that which ,i have found most successful1 namely1 short cuttings1 of two or three eyes each1 which are made of any sound1 well ripened wood1 of last season's growth4 ,prune the vines in the fall or early winter1 and make the cuttings as soon as convenient2 for if the wood is not kept perfectly fresh and green1 the cuttings will fail to grow4 ,now1 cut up all the sound1 well-ripened wood into lengths of from two to four eyes each1 making them of a uniform length of say eight inches1 and prepare them as shown in ,figure #c4 ,illustration3 ,,fig4 #c4 ,these should be tied into convenient bundles1 from #ajj to #bej in each1 taking care to even the lower ends1 and then buried in the ground1 making a hole somewhat deeper than the cuttings are long1 into which the bundles are set on their lower ends1 and soil thrown in between and over them4 ,in spring1 as soon as the ground is dry enough1 the cutting-bed should be prepared4 ,choose for this a light1 rich soil1 which should be well pulverized1 to the depth of at least a foot1 and if not light enough1 it should be made so by adding some leaf mould4 ,now draw a line along the whole length of the bed2 then take a spade and put it down perpendicular along the line or nearly so1 moving it a little backwards and forwards1 so as to open the cut4 ,now take the cutting and press it down into the cut thus made1 until the upper bud is even with the surface of the soil4 ,the cuttings may be put close in the rows1 say an inch apart1 and the rows made two feet apart4 ,press the ground firmly down with your foot along the line of cuttings1 so as to pack it closely around the cutting4 ,after the bed is finished1 mulch them with straw1 or litter1 spent tan or saw-dust1 say about an inch thick1 and if none of these can be had1 leaves from the forest may be used for the purpose4 ,this will serve to protect the young leaves from the sun1 and will also keep an even moisture during the heat of summer1 at the same time keeping the soil loose and porous4 ,if weeds appear1 they should be pulled up1 and the cuttings1 kept clean through the summer4 ,they will generally make a firm1 hardy growth of from one to four feet1 have become used to all the hardships and changes of the weather2 and as they have formed their roots just where they ought to be1 about eight inches below the ground1 will not suffer so much from transplanting1 as either a single eye or a layer1 whose roots have to be put much deeper in transplanting1 than they were before1 and thus1 as it were1 become acclimated to the lower regions4 ,for these reasons1 ,i think1 that a good plant grown from a cutting is preferable to that propagated by any other method4 ,in the ,fall1 the vines are carefully taken up1 assorted and heeled in1 in the same manner as described1 with single eyes1 and cut back to about three inches of their growth4 ,they are then ready for transplanting into the vineyard4 ,,iv4--,,by ,,layering4 ,this is a very convenient method of increasing such varieties as will not grow readily from cuttings2 and vines thus propagated will1 if treated right1 make very good plants4 ,to layer a vine1 shorten in its last season's growth to about one-half2 then prepare the ground thoroughly1 pulverizing it well2 then1 early in spring make a small furrow1 about an inch deep1 then bend the cane down and fasten it firmly in the bottom of the trench1 by wooden hooks or pegs1 made for the purpose4 ,they may thus be left1 until the young shoots have grown1 say six inches2 then fill up with finely pulverized soil or leaf-mould4 ,the vines will thus strike root generally at every joint4 ,the young shoots may be tied to small sticks1 provided for the purpose1 and when they have grown about a foot1 their tips should be pinched off to make them grow more stocky4 ,in the ,fall they are taken up carefully1 commencing to dig at the end furthest removed from the vine1 and separate each plant between the joints1 so that every shoot has a system of roots by itself4 ,they are then either planted immediately1 or heeled in as described before4 ,v4--,,by ,,grafting4 ,the principal advantages to be gained by this method are3 #ast4 ,the facility by which new and rare kinds may be increased1 by grafting them on strong stocks of healthy varieties1 when they will often grow from ten to twenty feet the first season1 producing an abundance of wood to propagate4 #b;d4 ,the short time in which fruit can be obtained from new and untried varieties1 as their grafts will generally bear the next season4 #c;d4 ,in every vineyard there are1 in these days of many varieties1 vines which have proved inferior1 yet by grafting into them some superior variety1 they may be made very valuable4 #dth4 ,the facility by which vines can be forced under glass1 by grafting on small pieces of roots1 and the certainty with which every bud can thus be made to grow4 ,illustration3 ,,fig4 #d4 ,the vine1 however1 does not unite with the same facility as the pear and apple1 and1 to ensure success1 must be grafted under ground1 which makes the operation a difficult and disagreeable one4 ,it will therefore hardly become a general practice2 but1 for the purposes above named1 is of sufficient importance1 to make it desirable that every vineyardist should be able to perform it4 ,i have generally had the best success in grafting here about the middle of ,march1 in the following manner3 ,dig away the ground around the vine you wish to graft1 until you come to a smooth place to insert your scion2 then cut off the vine with a sharp knife1 and insert one or two scions1 as in common cleft-grafting1 taking care to cut the wedge on the scion very thin1 with shoulders on both sides1 as shown in ,figure #d1 cutting your scion to two eyes1 to better insure success4 ,great care must be taken to insert the scion properly1 as the inner bark or liber of the vine is very thin1 and the success of the operation depends upon a perfect junction of the stock and scion4 ,if the vine is strong enough to hold the scion firmly1 no further bandage is necessary2 if not1 it should be wound firmly and evenly with bass bark4 ,then press the soil firmly on the cut1 and fill up the hole with well pulverized earth1 to the top of the scion4 ,examine the stock from time to time1 and remove all wild shoots and suckers1 which it may throw up1 as they will rob the graft of nourishment and enfeeble it4 ,others prefer to graft in ,may1 when the leaves have expanded1 and the most rapid flow of sap has ceased1 keeping the scions in a cool place1 to prevent the buds from starting4 ,the operation is performed in precisely the same manner1 and will be just as successful1 ,i think1 but the grafts that have been put in early1 have the advantage of several weeks over the others1 and the latter will seldom make as strong a growth1 or ripen their wood as well as those put in early4 ,mr4 ,a4 ,s4 ,,fuller performs the operation in the fall1 preventing the graft from freezing by inverting a flower-pot over it1 and then covering with straw or litter4 ,he claims for this method--#ast4 ,that it can be performed at a time when the ground is more dry1 and in better condition1 and business not so pressing as in spring4--#b;d4 ,that the scion and stock have more time to unite1 and will form their junction completely during the winter1 and will therefore start sooner1 and make a more rapid growth than in spring4 ,it certainly looks feasible enough1 and is well worth trying1 as1 when the operation succeeds1 it must evidently have advantages over any of the other modes4 ,vines ,i had grafted in ,march have sometimes made twenty to thirty feet of growth1 and produced a full crop the next season4 ,this will show one the advantage to be derived from it in propagating new and scarce varieties1 and in hastening the fruiting of them4 ,should a seedling1 for instance1 look very promising in foliage and general appearance1 fruit may be obtained from it from one to two seasons sooner by grafting some of the wood on strong stocks1 than from the original plant4 ,hence the vast importance of grafting1 even to the practical vineyardist4 ,,the ,,vineyard4 ,,location ,,and ,,soil4 ,as the selection of a proper location is of vast importance1 and one of the main conditions of success1 great care and judgment should be exercised in the choice4 ,some varieties of grapes may be grown on almost any soil1 it is true2 but even they will show a vast difference in the quality of the fruit1 even if the quantity were satisfactory2 on indifferent soil1 and in an inferior location4 ,everybody should grow grapes enough for his own use1 who owns an acre of ground1 but every one cannot grow them and make the most delicious wine4 ,the best locations are generally on the hillsides1 along our larger rivers1 water-courses1 and lakes1 sloping to the ,east1 ,south1 and ,southwest1 as they are generally more exempt from late spring frosts and early frosts in fall4 ,the location should be sheltered from the cold winds from the north and northwest1 but fully exposed to the prevailing winds in summer from the south and southwest4 ,if a hill is chosen at any distance from a large body of water1 it should be high and airy1 with as gentle a slope as can be obtained4 ,the locations along creeks and smaller water-courses should be particularly avoided1 as they are subject to late spring frosts1 and are generally damp and moist4 ,the soil should be a dry1 calcareous loam1 sufficiently deep1 say three feet2 if possible1 draining itself readily4 ,should this not be the case naturally1 it should be done with tiles4 ,i was much struck by the force of a remark made by medical friend last summer1 when1 in consequence of the continual rains1 the ague was very prevalent4 ,it was this3 wherever you will find the ague an habitual guest with the inhabitants you need not look for healthy grapevines4 ,wherever we find stagnant water let us avoid the neighboring hillsides1 for they would not be congenial to our grape-vines4 ,but on the bluffs overhanging the banks of our large streams1 especially on the northern and western sides1 where the vines are sheltered from the north and west winds1 and fully exposed to the warm southern winds of our summer days1 and where the fogs arising from the water yet give sufficient humidity to the atmosphere1 even in the hottest summer days1 to refresh the leaf during the night and morning hours2 where the soil on the southern and eastern slopes is a mixture of decomposed stone and leaf-mould1 and feels like velvet to the feet--there is the paradise for the grape2 and the soil is already better prepared for it than the hand of man can ever do4 ,such locations should be cheap to the grape-grower at any price4 ,we find them very frequently along the northern banks of the ,missouri and ,mississippi rivers1 and they will no doubt become the favored grape regions of the country4 ,the grape grows there with a luxuriance and health which is almost incredible to those living in less favored locations4 ,but the question may be asked here1 what shall be done by those who do not live in these favored regions1 and yet would like to grow grapes8 ,i answer1 let them choose the best location they have1 the most free and airy1 and let them choose only those sturdy varieties that withstand everything4 ,they cannot grow the most delicate varieties--the ,herbemont1 the ,delaware1 the ,clara1 are not for them2 but they can grow the ,concord1 ,hartford ,prolific1 and ,norton's ,virginia1 and they at least are very good1 although they may not be the best4 ,there is no excuse for any one in this country why he should not grow his own grapes1 for the use of his family at least1 if he has any ground to grow them on4 ,,preparing ,,the ,,soil4 ,in this1 the foundation of all grape-growing1 the vineyardist must also look to the condition in which he finds the soil4 ,should it be free of stones1 stumps1 and other obstructions1 the plough and sub-soil plough will be all-sufficient4 ,should your soil be new1 perhaps a piece of wild forest land1 have it carefully grubbed1 and every tree and stump taken out by the roots4 ,after the ground is cleared take a large breaking-plough1 with three yoke of sturdy oxen1 and plough as deep as you can1 say twelve to fourteen inches4 ,now follow in the same furrow with an implement we call here a sub-soil stirrer1 and which is simply a plough-share of wedge shape1 running in the bottom of the furrow1 and a strong coulter1 running up from it through the beam of the plough1 sharp in front1 to cut the roots2 the depth of the furrow is regulated by a movable wheel running in front1 which can be set by a screw4 ,with two yoke of oxen this will loosen the soil to the depth of1 say twenty inches1 which is sufficient1 unless the sub-soil is very tenacious4 ,in land already cultivated1 where there are no roots to obstruct1 two yoke of oxen or four horses attached to the plough1 and one yoke of oxen or a pair of horses or mules to the sub-soil plough1 will be sufficient4 ,in stony soil the pick and shovel must take the place of the plough1 as it would be impossible to work it thoroughly with the latter2 but ,i think there is no advantage in the common method of trenching or inverting the soil1 as is now practiced to a very great extent4 ,if we examine the growth of our native vines we will generally find their roots extending along the surface of the soil4 ,it is unnatural to suppose that the grape1 the most sun-loving of all our plants1 should be buried with its roots several feet below the surface of the soil1 far beyond the reach of sun and air4 ,therefore1 if you can afford it1 work your soil deep and thoroughly2 it will be labor well invested2 is the best preventive against drouth1 and also the best drainage in wet weather2 but have it in its natural position--not invert it2 and do not plant too deep4 ,should the soil be very poor it may be enriched by manure1 ashes1 bone-dust1 etc42 but it will seldom be found necessary1 as most of our soil is rich enough2 and it is not advisable to stimulate the growth too much1 as it will be rank and unhealthy1 and injurious to the quality and flavor of the fruit4 ,wet spots may be drained by gutters filled with loose stones1 or tiles1 and then covered with earth4 ,surface-draining can be done by running a small ditch or furrow every sixth or eighth row1 parallel with the hillside1 and leading into a main ditch at the end or the middle of the vineyard4 ,steep hillsides should be terraced or benched2 but1 as this is very expensive1 they should be avoided4 ,,what ,,shall ,,we ,,plant8 ,,choice ,,of ,,varieties4 ,it is a very difficult matter1 in a vast country like ours1 where the soil and climate differ so much1 to recommend any thing2 and ,i think it a mistake1 into which many of our prominent grape-growers have fallen1 to recommend any variety1 simply because it succeeded well with them1 for general cultivation4 ,grape-growing is1 perhaps1 more than any other branch of horticulture or pomology1 dependent upon soil1 location and climate1 and it will not do to dictate to the inhabitants of a country1 in which the extremes meet1 that they should all plant one variety4 ,yet this has been done by some who pretend to be authorities1 and it shows1 more than any thing else1 that they have more arrogance than knowledge4 ,i1 for my part1 have seen such widely different results1 from the same varieties1 under the same treatment1 and in vineyards only a few miles apart1 but with a different soil and different aspect1 that ,i am reluctant to recommend to my next neighbor1 what he shall plant4 ,but1 while the task is a difficult one1 yet we may lay down certain rules1 which can govern us in selection of varieties to a certain extent4 ,we should choose--#ast4 ,the variety which has given the most general satisfaction in the ,state or county in which we live1 or the nearest locality to us4 #b;d--,visit the nearest accessible vineyard in the month of ,august and ,september1 observe closely which variety has the healthiest foliage and fruit2 ripens the most uniformly and perfectly2 and either sells best in market1 or makes the best wine1 and which1 at the same time1 is of good quality1 and productive enough4 ,your observations1 thus taken1 will be a better guide than the opinion of the most skillful grape grower a thousand miles off4 ,i will now name a few of the most prominent varieties which should at least be tried by every grape grower4 ,,the ,,concord4 ,this grape seems to have given the most general satisfaction all over the country1 and seems to be the grape for the million4 ,wherever heard from1 it seems to be uniformly healthy and productive4 ,our ,eastern friends complain of its inferior quality2 this may be owing partly to their short seasons1 and partly to the too early gathering of the fruit4 ,it is one of those varieties which color early1 but should hang a long time after coloring1 to attain its full perfection4 ,here it is at least very good2 makes an excellent wine1 and1 if we take into consideration its enormous productiveness1 its vigor and adaptability to all soils and climates1 we must acknowledge that as yet it stands without a rival1 and will be a safe investment almost anywhere4 ,our long summers bring it to a perfection of which our ,eastern friends have no idea1 until they try it here4 ,it will do well in almost any soil4 ,,norton',s ,,virginia4 ,this1 so far1 is the leading grape for red wine1 and its reputation here and in the entire ,west is now so fully established1 that it would be difficult indeed to persuade our people into the belief1 that any other grape could make a better red wine4 ,it is healthy and uniformly productive1 and will be safe to plant1 ,i think1 in nearly all the ,western ,states4 ,i rather doubt that our ,eastern friends will succeed in making a first class wine from it1 as ,i think their summers are too short1 to develop all its good qualities4 ,will succeed in almost any soil1 but attains its greatest perfection in southern slopes with somewhat strong soil4 ,,herbemont4 ,this is a truly delicious grape1 but somewhat tender1 and wants a long season to fully ripen its fruit and bring out all its good qualities4 ,will hardly do much further north than we are here1 in ,missouri1 but is1 ,i think1 destined to be one of the leading grapes for the ,southern ,states4 ,if you have a warm1 southern exposure1 somewhat stony1 with limestone foundation1 plant the ,herbemont1 and you will not be disappointed4 ,it is healthy and very productive2 more refreshing than the ,delaware1 and makes an excellent wine4 ,,delaware4 ,is much recommended by ,eastern authorities1 and where it succeeds1 is certainly a fine grape and makes a delicious wine4 ,here at the ,west1 it has proved a failure in most locations1 being subject to leaf-blight1 and a feeble grower4 ,there are some locations1 however1 where it will flourish2 and whoever is the fortunate possessor of such a one should not forget to plant it4 ,it seems to flourish best in light1 warm1 somewhat sandy soil4 ,,hartford ,,prolific4 ,this is immensely productive2 of very fair quality here2 hardy and healthy2 and if planted for early marketing1 will give general satisfaction4 ,it hangs well to the bunch1 and even makes a very fair wine4 ,will flourish in almost every soil4 ,,clinton4 ,hardy1 healthy and productive2 will make a fair wine1 but is here not equal even to the ,concord1 and far behind the ,norton's ,virginia in quality4 ,may be desirable further north4 ,,planting4 ,the distance at which the vines may be planted will of course vary somewhat with the growth of the different varieties4 ,the rows may all be six feet apart1 as this is the most convenient distance for cultivating1 and gives ample space for a horse and man to pass through with plough or cultivator4 ,slow-growing varieties1 such as the ,delaware and ,catawba1 may be planted six feet apart in the rows1 making the distance six feet each way2 but the ,concord1 ,norton's ,virginia1 ,herbemont1 ,hartford ,prolific1 ,cunningham1 and all the strong growers1 will need more room1 say ten feet in the rows1 so as to give the vines ample room to spread1 and allow free circulation of air--one of the first conditions of health in the vines1 and quality of the fruit4 ,the next question to be considered is3 ,shall we plant cuttings or rooted plants8 ,my preference is decidedly for the latter1 for the following reasons3 ,cuttings are uncertain1 even of those varieties which grow the most readily2 and we cannot expect to have anything like an even growth1 such as we can have if the plants are carefully assorted4 ,some of the cuttings will always fail1 and there will be gaps and vacancies which are hard to fill1 even if the strongest plants are taken for replanting4 ,therefore1 let us choose plants4 ,but we should not only choose rooted plants1 but the best we can get2 and these are good one year old1 whether grown from cuttings1 layers or single eyes4 ,a good plant should have plenty of strong1 well-ripened roots2 not covered with excrescences and warts1 which is always a sign of ill health2 but smooth and firm2 with well-ripened1 short-jointed wood4 ,they should be of uniform size1 as they will then make an even stand in the vineyard1 when not forced by the propagator into an unnaturally rank growth by artificial manures4 ,this latter consideration1 ,i think1 is very important1 as we can hardly expect such plants1 which have been petted and pampered1 and fed on rich diet1 to thrive on the every-day fare they will find in the vineyard4 ,do not take second or third rate plants1 if you can help it2 they may live and grow1 but they will never make the growth which a plant of better quality would make4 ,we may hear of good results sometimes1 obtained by planting second-rate plants1 but certainly the results would be better if better plants had been chosen4 ,especially important is the selection of good plants with those varieties which do not propagate and transplant readily1 such as the ,norton's ,virginia1 ,delaware1 and other hard-wood varieties4 ,better pay double the price you would have to give for inferior plants2 the best are the cheapest in the end1 as they will make the healthiest vines1 and bear sooner4 ,but ,i would also caution my readers against those who will sell you extra large layers1 for immediate bearing1 and whose plants are better than those whom anybody else may grow1 as their advertisements will term it4 ,it is time that this humbug should cease2 time that the public in general should know1 that they cannot1 in nature and reason1 expect any fruit from a plant transplanted the same season2 and that those who pretend it can be done1 without vital injury to the plant1 are only seeking to fill their pockets at the cost of their customers4 ,they know well enough themselves that it cannot be done without killing or fatally injuring the plant1 yet they will impose upon the credulity of their confiding customers2 make them pay from #c to #e a piece for a plant1 which these good souls will buy1 with a vision of a fine crop of grapes before their eyes1 plant them1 with long tops1 on which they may obtain a few sickly bunches of fruit the first season2 but if they do the vines will make a feeble growth1 not ripen their fruit1 and perhaps be winter-killed the next season4 ,it is like laying the burden of a full grown man on the shoulders of a child2 what was perhaps no burden at all to the one1 will kill the other4 ,then1 again1 these plants1 superior to those of every one else4 ,it is the duty of every propagator and nursery-man to raise good plants2 he can do it if he tries2 it is for his interest as much as for the interest of his customers to raise plants of the best quality2 and we have no reason to suppose that we are infinitely superior to our neighbors4 ,while the first is a downright swindle1 the latter is the height of arrogance4 ,if we had a good deal less of bombast and self laudation1 and more of honesty and fair dealing in the profession1 the public would have more confidence in professional men1 and would be more likely to practice what we preach4 ,therefore1 if you look around for plants1 do not go to those who advertise1 layers for immediate bearing1 or plants of superior quality to all others grown2 but go to men who have honesty and modesty enough to send you a sample of their best plants1 if required1 and who are not averse to let you see how they grow them4 ,choose their good1 strong healthy1 one year old plants1 with strong1 firm1 healthy roots1 and let those who wish to be humbugged buy the layers for immediate bearing4 ,you must be content to wait until the third year for the first crop2 but1 then1 if you have treated your plants as you ought to do1 you can look for a crop that will make your heart glad to see and gather it4 ,you cannot1 in reason and nature expect it sooner4 ,if your ground has been prepared in the ,fall1 so much the better1 and if thrown into ridges1 so as to elevate the ground somewhat1 where the row is to be1 they may be planted in the ,fall4 ,the advantages of ,fall planting are as follows3 ,the ground will generally work better1 as we have better weather in the ,fall2 and generally more time to spare2 the ground can settle among the roots2 the roots will have healed and callused over1 and the young plant be ready to start with full vigor in spring4 ,illustration3 ,,fig4 #e4 ,mark your ground1 laying it off with a line1 and put down a small stick or peg1 eighteen inches long1 wherever a plant is to stand4 ,dig a hole1 about eight to ten inches deep1 as shown in ,figure #e1 in a slanting direction1 raising a small mound in the bottom1 of well-pulverized1 mellow earth2 then1 having pruned your plant as shown in ,figure #f1 with its roots and tops shortened in1 as shown by the dotted lines1 lay it in1 resting the lower end on the mound of earth1 spread out its roots evenly to all sides1 and then fill in among the roots with rich1 well-pulverized earth1 the upper bud being left above the ground4 ,when planted in the fall1 raise a small mound around your vine1 so that the water will drain off1 and throw a handful of straw or any other mulch on top1 to protect it4 ,of course1 the operation should be performed when the ground is dry enough to be light and mellow1 and will readily work in among the roots4 ,illustration3 ,,fig4 #f4 ,,treatment ,,of ,,the ,,vine ,,the ,,first ,,summer4 ,the first summer after planting nothing is necessary but to keep the ground free from weeds1 and mellow1 stirring freely with hoe1 rake1 plough1 and cultivator1 whenever necessary4 ,should the vines grow strong they may be tied to the stakes provided in planting1 to elevate them somewhat above the ground4 ,allow all the laterals to grow1 as it will make the wood stronger and more stocky4 ,they may even be summer-layered in ,july1 laying down the young cane1 and covering the main stem about an inch deep with mellow soil1 leaving the ends of the laterals out of the ground4 ,with free-growing kinds1 such as the ,concord and ,hartford ,prolific1 these will generally root readily1 and make very good plants1 the laterals making the stems of the layers4 ,with varieties that do not root so readily1 as the ,delaware and ,norton's ,virginia1 it will seldom be successful1 and should not be practiced4 ,the vineyard may thus be made to pay expenses1 and furnish the vines for further plantations the first year4 ,they are taken up and divided in the fall1 as directed in the chapter for layers4 ,in the fall1 prune the vine to three buds1 if strong enough1 to one or two if it has only made a weak growth4 ,a fair growth is from four to five feet the first summer4 ,during the winter1 trellis should be provided for the vines1 as we may expect them to grow from twelve to fifteen feet the coming summer4 ,the cheapest and most economical are those of strong upright posts1 say four inches in diameter1 made of red cedar if it can be had1 if not1 of any good1 durable timber--mulberry1 locust1 or white oak--and seven feet long1 along which ,no4 #aj wire is stretched horizontally4 ,make the holes for the posts with a post-hole auger1 two feet deep2 set in the posts1 charred on one end1 to make them durable4 ,if wire is to be used1 one post every sixteen feet will be enough1 with a smaller stake between1 to serve as a support for the wires4 ,now stretch your wire1 the lowest one about two feet from the ground1 the second one eighteen inches above it1 and the third eighteen inches above the second4 ,the wires may be fastened to the posts by nails1 around which they can be twisted1 or by loops of wire driven into the post4 ,where timber is plenty1 laths made of black oak may be made to serve the same purpose2 but the posts must then be set much closer1 and the wire will be the cheapest and neatest in the end4 ,a good many grape-growers train their vines to stakes1 believing it to be cheaper1 but ,i have found it more expensive than trellis made in the above manner1 and it is certainly a very slovenly method1 compared with the latter4 ,trellis is much more convenient for tying the vines1 the canes can be distributed much more evenly1 and the fruit and young wood1 not being huddled and crowded together as on stakes1 will ripen much more evenly1 and be of better quality1 as the air and sun have free access to it4 ,,treatment ,,of ,,the ,,vine ,,the ,,second ,,summer4 ,we find the young vine at the commencement of this season pruned to three buds of the last season's growth4 ,from these we may expect from two to three strong shoots or canes4 ,our first work will be to cultivate the whole ground1 say from four to six inches deep1 ploughing between the rows1 and hoeing around the vines with a two-pronged ,german hoe1 or karst4 ,figure #g shows one of these implements1 of the best form for that purpose4 ,the ground should be completely inverted1 but never do it in wet weather1 as this will make the ground hard and cloggy4 ,illustration3 ,,fig4 #g4 ,of the young shoots1 if there are three1 leave only the two strongest1 tying the best of them neatly to the trellis with bass1 or pawpaw bark1 or rye straw4 ,if a ,catawba or ,delaware1 you may let them grow unchecked1 tying them along the uppermost wire1 when they have grown above it4 ,the ,concord1 ,herbemont1 ,norton's ,virginia1 and other strong-growing varieties1 ,i treat in the following manner3 ,when the young shoot has reached the second wire ,i pinch off its leader4 ,this has the tendency to force the laterals into stronger growth1 each forming a medium-sized cane4 ,on these we intend to grow our fruit the coming season1 as the buds on these laterals will generally produce more and finer fruit than the buds on the strong canes4 ,figure #h will show the manner of training the second summer1 with one cane layered1 for the purpose of raising plants4 ,this is done as described before2 only1 as the vine will make a much stronger growth this season than the first1 the layering maybe done in ,june1 as soon as the young shoots are strong enough4 ,figure #i shows the vine pruned and tied1 at the end of the second season4 ,figure #aj illustrates the manner of training and tying the ,catawba or ,delaware4 ,illustration3 ,,fig4 #h4 ,,fig4 #i4 ,illustration3 ,,fig4 #aj4 ,the above is a combination of the single cane and bow system1 and the horizontal arm training1 which ,i first tried on the ,concord from sheer necessity2 when the results pleased me so much that ,i have adopted it with all strong-growing varieties4 ,the circumstances which led me to the trial of this method were as follows3 ,in the summer of #ahfb1 when my ,concord vines were making their second season's growth1 we had1 in the beginning of ,june1 the most destructive hail storm ,i have ever seen here4 ,every leaf was cut from the vines1 and the young succulent shoots were all cut off to about three to three and a half feet above the ground4 ,the vines1 being young and vigorous1 pushed out the laterals vigorously1 each of them making a fair-sized cane4 ,in the fall1 when ,i came to prune them1 the main cane was not long enough1 and ,i merely shortened in the laterals to from four to six buds each4 ,on these ,i had as fine a crop of grapes as ,i ever saw1 fine1 large1 well-developed bunches and berries1 and a great many of them1 as each had produced its fruit-bearing shoot4 ,since that time ,i have followed this method altogether1 and obtained the most satisfactory results4 ,the ground should be kept even and mellow during the summer1 and the vines neatly tied to the trellis with bast or straw4 ,there are many other methods of training2 for instance1 the old bow and stake training1 which is followed to a great extent around ,cincinnati1 and was followed to some extent here4 ,but it crowds the whole mass of fruit and leaves together so closely that mildew and rot will follow almost as a natural consequence1 and those who follow it are almost ready to give up grape-culture in despair4 ,nor is this surprising4 ,with their tenacious adherence to so fickle a variety as the ,catawba1 and to practices and methods of which experience ought to have taught them the utter impracticability long ago1 we need not be surprised that grape-culture is with them a failure4 ,we have a class of grape-growers who never learn1 nor ever forget1 anything2 these we cannot expect should prosper4 ,the grape-grower1 of all others1 should be a close observer of nature in her various moods1 a thinking and a reasoning being2 he should be trying and experimenting all the time1 and be ready always to throw aside his old methods1 should he find that another will more fully meet the wants of his plants4 ,only thus can he expect to prosper4 ,there is also the arm system1 of which we hear so much now-a-days1 and which certainly looks very pretty on paper4 ,but paper is patient1 and while it cannot be denied that it has its advantages1 if every spur and shoot could be made to grow just as represented in drawings1 with three fine bunches to each shoot2 yet1 upon applying it practically1 we find that vines are stubborn1 and some shoots will outgrow others2 and before we hardly know how1 the whole beautiful system is out of order4 ,it may do to follow in gardens1 on arbors and walls1 with a few vines1 but ,i do not think that it will ever be successfully followed in vineyard culture for a number of years1 as it involves too much labor in tying up1 pruning1 etc4 ,i think the method described above will more fully meet the wants of the vinyardist than any ,i have yet seen tried2 it is so simple that every intelligent person can soon become familiar with it1 and it gives us new1 healthy wood for bearing every season4 ,pruning may be done in the fall1 as soon as the leaves have dropped4 ,,treatment ,,of ,,the ,,vine ,,the ,,third ,,season4 ,at the commencement of the third season1 we find our vine pruned to two spurs of two eyes each1 and four lateral canes1 of from four to six eyes each4 ,these are tied firmly to the trellis as shown in ,figure #ab1 for which purpose small twigs of willows 7especially the golden willow1 of which every grape-grower should plant a supply7 are the most convenient4 ,the ground is ploughed and hoed deeply1 as described before1 taking care1 however1 not to plough so deep as to cut or tear the roots of the vine4 ,our vines being tied1 ploughed1 and hoed1 we come to one of the most important and delicate operations to be performed2 one of as great--nay1 greater--importance than pruning4 ,i mean summer-pruning1 or pinching1 i4e4 thumb or finger pruning4 ,fall-pruning1 or cutting back1 is but the beginning of the discipline under which we intend to keep our vines2 summer-pruning is the continuation1 and one is useless1 and cannot be followed systematically without the other4 ,let us look at our vine well1 before we begin1 and commence near the ground4 ,the time to perform the first summer-pruning is when the young shoots are about six to eight inches long1 and when you can see plainly all the small bunches or buttons--the embryo fruit4 ,we commence on the lower two spurs1 having two buds each4 ,from these two shoots have started4 ,one of them we intend for a bearing cane next summer2 therefore allow it to grow unchecked for the present1 tying it1 if long enough1 to the lowest wire4 ,the other1 which we intend for a spur again next fall1 we pinch with thumb and finger to just beyond the last bunch or button1 taking out the leader between the last bunch and the next leaf1 as shown in ,figure #aa1 the cross line indicating where the leader is to be pinched off4 ,we now come to the next spur1 on the opposite side1 where we also leave one cane to grow unchecked1 and pinch off the other4 ,we now go over all the shoots coming from the arms or laterals tied to the trellis1 and also pinch them beyond the last bunch4 ,should any of the buds have pushed out two shoots1 we rub off the weakest2 we also take off all barren or weak shoots4 ,if any of them are not sufficiently developed we pass them over1 and go over the vines again1 in a few days after the first pinching4 ,illustration3 ,,fig4 #aa4 ,this early pinching of the shoot has a tendency to throw all the vigor into the development of the young bunch1 and the leaves remaining on the shoot1 which now grow with astonishing rapidity4 ,it is a gentle checking1 and leading the sap into other channels2 not the violent process which is often followed long after the bloom1 when the wood has become so hardened that it must be cut with a knife1 and by which the plant is robbed of a large quantity of its leaves1 to the injury of both fruit and vine4 ,let any of my readers1 who wish to satisfy themselves1 summer-prune a vine1 according to the method described here1 and leave the next vine until after the bloom1 and he will plainly perceive the difference4 ,the merit of first having practised this method here1 which ,i consider one of vast importance in grape-culture1 belongs to ,mr4 ,,william ,,poeschel1 of this place1 who was led to do so1 by observing the rapid development of the young bunches on a shoot which had accidentally been broken beyond the last bunch4 ,now1 there is hardly an intelligent grape-grower here1 who does not follow it2 and ,i think it has added more than one-third to the quantity and quality of my crop4 ,it also gives a chance to destroy the small1 white worm1 a species of leaf-folder1 which is very troublesome just at this time1 eating the young fruit and leaves1 and which makes its web among the tender leaves at the end of the shoot4 ,the bearing branches having all been pinched back1 we can leave our vines alone until after the bloom1 only tying up the young canes from the spurs1 should it become necessary4 ,but do not tie them over the bearing canes1 but lead them to the empty space on both sides of the vine2 as our object must be to give the fruit all the air and light we can4 ,by the time the grapes have bloomed1 the laterals will have pushed from the axils of the leaves on the bearing shoots4 ,now go over these again1 and pinch each lateral back to one leaf1 as shown in ,figure #ab4 ,this will make the leaf which remains grow and expand rapidly1 serving at the same time as a conductor of sap to the young bunch opposite1 and shading it when it becomes fully developed4 ,the canes from the spurs1 which we left unchecked1 and which we design to bear fruit the next season1 may now also be stopped or pinched1 when they are about three feet long1 to start their laterals into stronger growth4 ,pinch off all the tendrils2 this is a very busy time for the vine-dresser1 and upon his close attendance and diligence now1 depends1 in a great measure1 the value of his crop4 ,besides1 a stitch in time saves nine1 and he can save an incredible amount of labor by doing everything at the proper time4 ,illustration3 ,,fig4 #ab4 ,in a short time1 the laterals on the fruit-bearing branches which have been pinched will throw out suckers again4 ,these are stopped again1 leaving one leaf of the young growth4 ,leave the laterals on the canes intended for next years' fruiting to grow unchecked1 tying them neatly with bass1 or pawpaw bark1 or with rye straw4 ,this is about all that is necessary for this summer1 except an occasional tying up of a fruiting branch1 should its burden become more than it can bear4 ,but the majority of the branches will be able to sustain their fruit without tying1 and the young growth which may yet start from the laterals may be left unchecked1 as it will serve to shade the fruit when ripening4 ,of course1 the soil must be kept clean and mellow1 as in the former summer4 ,this short pruning is also a partial preventative against mildew and rot1 and the last extremely wet season has again shown the importance of letting in light and air to all parts of the vine2 as those vineyards1 where a strict system of early summer pruning had been followed1 did not suffer half as much from rot and mildew as those where the old slovenly method still prevailed4 ,my readers will perceive1 that ,fall-pruning1 or shortening-in the ripened wood of the vine1 and summer-pruning1 shortening in and thinning out the young growth1 have one and all the same object in view1 namely1 to keep the vine within proper bounds1 and concentrate all its energies for a two-fold object1 namely1 the production and ripening of the most perfect fruit1 and the production of strong1 healthy wood for the coming season's crop4 ,both operations are1 in fact1 only different parts of one and the same system1 of which summer-pruning is the preparatory1 and fall pruning the finishing part4 ,if we think that a vine is setting more fruit than it is able to bear and ripen perfectly1 we have it in our power to thin it1 by taking away all imperfect bunches1 and feeble shoots4 ,we should allow no more wood to grow than we need for next season's bearing2 if we allow three canes to grow where only two are needed1 we waste the energies of the vine1 which should all be concentrated upon ripening its fruit in the most perfect condition1 and producing the necessary wood for next season's bearing1 and that of the best and most vigorous quality1 but no more4 ,if we prune the vine too long1 we over-tax its energies2 making it bear more fruit than it can perfect1 and the result will be poor1 badly-ripened fruit1 and small and imperfect wood4 ,if1 on the contrary1 we prune the vine too short1 we will have a rank1 excessive growth of wood and leaves1 and encourage rot and mildew4 ,only practice and experience will teach us the exact medium1 and the observing vintner will soon find out where he has been wrong1 better than he can be taught by a hundred pages of elaborate advice4 ,different varieties will require different treatment1 and it would be foolishness to suppose that two varieties so entirely different1 as for instance1 the ,concord and the ,delaware1 could be pruned1 trained and pinched in the same manner4 ,the first1 being a rank and vigorous grower1 with long joints1 will require much longer pruning than the latter1 which is a slow-growing1 short-jointed vine4 ,some varieties1 the ,taylor for instance1 also the ,norton1 will fruit better if pruned to spurs on old wood1 than on the young canes2 it will therefore be the best policy for the vintner in pruning these1 to retain the old arms or canes1 pruning all the healthy1 strong shoots they have to two buds1 as long as the old arms remain healthy2 always1 however1 growing a young cane to fall back upon1 should the old arm become diseased2 whereas1 the ,catawba and ,delaware1 being only moderate growers1 will flourish and bear best when pruned short1 and to a cane of last season's growth4 ,the ,concord and ,herbemont1 again1 will bear best on the laterals of last season's growth1 and should be trained accordingly4 ,therefore it is1 because only a few of the common laborers will take the pains to think and observe closely1 that we find among them but few good vine-dressers4 ,at the end of this season1 we find our ,concords or ,herbemonts1 with the old fruit-bearing cane1 and a spur on each side1 from which have grown two canes2 one of which was stopped1 like all other fruit-bearing branches1 and which we now prune to a spur of two eyes2 and another1 which was stopped at about three feet1 and on which the laterals were allowed to grow unchecked4 ,we therefore have one of these canes1 with its laterals1 on each side of the vine4 ,these laterals are now pruned precisely as the last season1 each being cut back to from four to six eyes1 and the old cane1 which has borne fruit1 is cut away altogether4 ,with ,norton's ,virginia1 ,taylor1 and some others1 which will bear more readily on spurs from old wood1 the old cane is retained1 provided the shoots on it are sound and healthy1 with well developed buds2 the weak ones are cut away altogether1 and the others cut back to two eyes each4 ,one of the canes is pruned1 as in the ,concord1 to be tied to one side of the trellis1 the next spring4 ,this closes our summer and fall pruning for the third year4 ,of the gathering of the fruit1 as well for market as for wine1 ,i shall speak in another chapter4 ,,treatment ,,of ,,the ,,vine ,,the ,,fourth ,,summer4 ,we may now consider the vine as established1 able to bear a full crop1 and when tied to the trellis in spring1 to present the appearance1 as shown in ,fig4 #ac4 ,the operations to be performed are precisely the same as in its third year4 ,illustration3 ,,fig4 #ac4 ,in addition1 ,i will here remark1 that in wet seasons the soil of the vineyard should be stirred as little as possible1 as it will bake and clog1 and in dry seasons it should be deeply worked and stirred1 as this loose surface-soil will retain moisture much better than a hard surface4 ,should the vines show a decrease in vigor1 they may be manured with ashes or compost1 or still better1 with surface-soil from the woods4 ,this will serve to replenish the soil which may have been washed off and is much more beneficial than stable manure4 ,when the latter is applied1 a small trench should be dug just above the vine1 the manure laid in1 and covered with soil4 ,but an abundance of fresh soil1 drawn up well around the vine1 is certainly the best of all manures4 ,where a vine has failed to grow the first season1 replant with extra strong vines1 as they will find it difficult to catch up with the others2 or the vacancy can be filled up the next season1 by a layer from a neighboring vine1 made in the following manner3 ,dig a trench from the vine to the empty place1 about eight to ten inches deep1 and bend into it one of the canes of the vine1 left to grow unchecked for that purpose1 and pruned to the proper length4 ,let the end of it come out to the surface of the ground with one or two eyes above it1 at the place where the vine is to be1 and fill up with good1 well pulverized earth4 ,it will strike roots at almost every joint1 and grow rapidly1 but1 as it takes a good deal of nourishment from the parent vine1 that must be pruned much shorter the first year4 ,when the layer has become well established1 it is cut from the parent vine2 generally the second season4 ,pruning is best done in the fall1 but it can be done on mild days all through the winter months1 even as late as the middle of ,march4 ,fall-pruning will prevent all flow of sap1 and the cuttings are also better if made in the fall1 and buried in the ground during winter4 ,all the sound1 well-ripened wood of last season's growth may be made into cuttings1 which may be either planted1 as directed in a former chapter1 or sold2 and are an accession to the product of the vineyard not to be despised1 for they will generally defray all expenses of cultivation4 ,,training ,,the ,,vines ,,on ,,arbors ,,and ,,walls4 ,this is altogether different from the treatment in vineyards2 the first has for its object to grow the most perfect fruit1 and to bring the vine1 with all its parts1 within the easy reach and control of the operator2 in the latter1 our object is to cover a large space with foliage1 for ornament and shade1 fruit being but a secondary consideration4 ,however1 if the vine is treated judiciously1 it will also produce a large quantity of fruit1 although not of as good quality as in the vineyard4 ,illustration3 ,,fig4 #ad4 ,,fig4 #ae4 ,our first object must be to grow very strong plants1 to cover a very large space4 ,prepare a border by digging a trench two feet deep and four feet wide4 ,fill with rich soil1 decomposed leaves1 burnt bones1 ashes1 etc4 ,into this plant the strongest plants you have1 pruned as for vineyard planting4 ,leave but one shoot to grow on them during the first summer1 which1 if properly treated1 will get very strong4 ,cut back to three buds the coming fall4 ,these will each throw out a strong shoot1 which should be tied to the arbor they are designed to cover1 as shown in ,figure #ad1 and allowed to grow unchecked4 ,in the fall following cut each shoot back to three buds1 as our first object must be to get a good basis for our vines4 ,these will give us nine canes the third summer2 and as the vine is now thoroughly established and strong1 we can begin to work in good earnest4 ,it will be perceived that the vine has three different sections or principal branches1 each with three canes4 ,cut one of these back to two eyes1 and the other two to six or eight buds each1 according to the strength of the vine1 as shown in ,figure #ae4 ,the next spring tie these neatly to the trellis1 and when the young shoots appear thin out the weakest1 and leave the others to grow unchecked4 ,the next fall cut back as indicated by the black cross lines1 the weakest to be cut back to one or two eyes1 and the stronger ones to three or four1 the spurs at the bottom to come in as a reserve1 should any of the branches become diseased4 ,figure #af shows the manner of pruning4 ,illustration3 ,,fig4 #af4 ,in this manner a vine can be made1 in course of time1 to cover a large space1 and get very old4 ,the great vine at ,windsor ,palace was planted more than sixty years ago1 and in #ahej it produced two thousand large bunches of magnificent grapes4 ,the space covered by the branches was one hundred and thirty-eight feet long1 and sixteen feet wide1 and it had a stem two feet nine inches in circumference4 ,this is one of the largest vines on record4 ,they should1 however1 be strongly manured to come to full perfection4 ,other authorities prefer the ,thomery system of training1 but ,i think it much more complicated and difficult to follow4 ,those wishing to follow it will find full directions in ,,dr4 ,,grant',s and ,,fuller',s books1 which are very explicit on this method4 ,,other ,,methods ,,of ,,training ,,the ,,vine4 ,there are many other systems in vogue among vine-dressers in ,germany and ,france1 but as our native grapes are so much stronger in growth1 and are in this climate so much more subject to mildew and rot1 ,i think these methods1 upon the whole1 but poorly adapted to the wants of our native grapes1 however judicious they may be there4 ,i will only mention a few of them here2 one because it is to a great extent followed in ,mexico and ,california1 and seems to suit that dry climate and arid soil very well2 and the other1 because it will often serve as a pretty border to beds in gardens4 ,the first is the so-called buck or stool method of training4 ,the vine is made to form its head--i4e41 the part from which the branches start--about a foot above the ground1 and all the young shoots are allowed to grow1 but summer-pruned or checked just beyond the last bunch of grapes4 ,the next spring all of the young shoots are cut back to two eyes1 and this system of spurring in is kept up1 and the vine will in time present the appearance of a bush or miniature tree1 producing all its fruit within a foot from the head1 and without further support than its own stem4 ,very old vines trained in this manner often have twenty to twenty-five spurs1 and present1 with their fruit all hanging in masses around the main trunk1 a pleasing but rather odd aspect4 ,this method could not be applied here with any chance of success only to those varieties which are slow growers1 and at the same time very hardy4 ,the ,delaware would perhaps be the most suitable of all varieties ,i know for a trial of this method2 such strong growers as the ,concord and ,norton's ,virginia could never be kept within the proper bounds1 and it would be useless to try it on them4 ,it might be of advantage on poor soil1 where there is at the same time a scarcity of timber4 ,figure #ag shows an old vine pruned after this method4 ,illustration3 ,,fig4 #ag4 ,the other method of dwarfing the grape is practiced to make a pretty border along walks in gardens1 and is as follows3 ,plant your vines about eight feet apart2 treat them the first season as in common vineyard planting1 but at the end of the first season cut back to two eyes4 ,now provide posts1 three to three and a half feet long2 drive them into the ground about eighteen inches to two feet1 which can be easily done if they are pointed at one end1 and nail a lath on top of them4 ,this is your trellis for the vines1 and should be about eighteen inches above the ground when ready4 ,now allow both shoots which will start from the two buds to grow unchecked2 and when they have grown above the trellis1 tie one down to the right1 the other to the left1 allowing them to ramble at will along it4 ,the next fall they are each cut back to the proper length1 to meet the next vine1 and in spring tied firmly to the lath1 as shown in ,figure #ah4 ,when the young shoots appear1 all below the trellis are rubbed off1 but all those above the trellis are summer-pruned or pinched immediately beyond the last bunch of grapes1 as in vineyard culture1 and the trellis1 with its garland of fruit1 will present a very pretty appearance throughout the summer4 ,in the fall all of these shoots are pruned to one bud1 from which will grow the fruit-bearing shoot for the next season1 as shown in ,figure #ai2 and the same treatment is repeated during the summer and fall4 ,illustration3 ,,fig4 #ah4 ,,fig4 #ai4 ,,diseases ,,of ,,the ,,vine4 ,i cannot agree with ,mr4 ,,fuller that the diseases of the vine are not formidable in this country4 ,they are so formidable that they threaten to destroy some varieties altogether2 and the ,catawba1 once the glory and pride of the ,ohio vineyards1 has for the last fifteen years suffered so much from them1 that many of the grape-growers who are too narrow-minded to try anything else are about giving up grape-growing in despair4 ,it is very fortunate1 therefore1 that we have varieties which do not suffer from these diseases1 or only in a very slight degree2 and my advice to the beginner in grape-culture would be1 not to plant largely of any variety which is subject to disease4 ,men may talk about sulphuring1 and dusting their vines with sulphur through bellows2 but ,i would rather have vines which will bear a good crop without these windy appliances4 ,we can certainly find some varieties for every locality which do not need them1 and these we should plant4 ,the mildew is our most formidable disease1 and will very often sweep away two-thirds of a crop of ,catawbas in a few days4 ,it generally appears here from the first to the fifteenth of ,june1 after abundant rains1 and damp1 warm weather4 ,it seems to be a parasitic fungus1 and sulphur applied by means of a bellows1 or dusted over the fruit and vine is said to be a partial remedy4 ,close and early summer-pruning will do much to prevent it1 throwing1 as it does1 all the strength of the vine into the young fruit1 developing it rapidly1 and also allowing free circulation of air4 ,in some varieties--for instance1 the ,delaware--it will only affect the leaves1 causing them to blight and drop off1 after which the fruit1 although it may attain full size1 will not ripen nor become sweet1 but wither and drop off prematurely4 ,in seasons when the weather is dry and the air pure1 it will not appear4 ,it is most prevalent in locations which have a tenacious subsoil1 and under-draining will very likely prove a partial preventive1 as excess of moisture about the roots is no doubt one of its causes4 ,the gray rot1 or so-called grape cholera1 generally follows the mildew1 and ,i think that the latter is the principal cause of it1 as ,i have generally found it on berries whose stems have been injured by the mildew4 ,the berry first shows a sort of gray marbling2 in a day or two it turns to a grayish-blue color1 and finally withers and drops from the bunch4 ,it will continue to affect berries until they begin to color1 but only attack a few varieties--the ,catawba1 ,to ,kalon1 ,kingsessing1 and sometimes the ,diana4 ,the spotted1 or brown rot1 will also attack many of our varieties2 it is very destructive to the ,isabella and ,catawba1 and even the ,concord is not quite free from it4 ,but it is1 after all1 not very destructive1 and not half as dangerous as the mildew or gray rot4 ,early and close summer-pruning is a partial preventative against all these diseases1 as it will hasten the development of the fruit1 allow free circulation of air1 and the young leaves which appear on the laterals after pinching seem to be better able to withstand the effects of the mildew1 often remaining fresh and green1 and shading the fruit1 when the first growth of leaves have already dropped4 ,but an ounce of prevention is better than a pound of cure1 and our best preventive is to plant none but healthy varieties4 ,a grape1 however good it may be in quality1 is not fit for general cultivation if seriously affected with any of these diseases4 ,nothing can be more discouraging to the grape-grower than to see his vines one day rich in the promise of an abundant crop1 and a few days afterwards see two-thirds or three-fourths swept away by disease4 ,it is because ,i have so often felt this bitter disappointment1 that ,i would warn my readers against planting varieties subject to them4 ,i would save them from the discouragement and bitter losses which ,i have experienced1 when it was out of my power to prevent it4 ,they can prevent it1 for the grape-growing of to-day is no longer the same uncertain occupation it was ten years ago4 ,we of to-day have our choice of varieties not subject to disease2 let us make it judiciously1 and we may be sure of a paying crop every year4 ,,insects ,,injurious ,,to ,,the ,,grape4 ,the grape has many enemies of this kind1 but if they are closely watched from the beginning their ravages are easily kept within proper bounds4 ,the common gray cut-worm will often eat the young tender shoots of the vine1 and draw them into the ground below4 ,wherever this is perceived the rascal can easily be found by digging for him under some of the loose clods of ground below the vine1 and should be destroyed without mercy4 ,illustration3 ,,fig4 #bj4 ,,delaware4--,berries #a_/b diameter4 ,small worms1 belonging to the family of leaf-folders1 some of them whitish gray1 some bluish green1 will in spring make their webs among the young1 downy leaves at the end of the shoots1 eating the young bunches or buttons1 and the leaves4 ,these can be destroyed when summer pruning for the first time4 ,look close for them1 as they are very small2 yet very destructive if let alone4 ,a small1 gray beetle1 of about the size and color of a hemp-seed1 will often eat a hole into the bud1 when it is just swelling1 and thus destroy it4 ,he is very shy1 and will drop from the vine as soon as you come near him4 ,it is a good plan to spread a newspaper under the vine1 and then shake it1 when he will drop on the paper and can be caught4 ,another bug1 of about the size of a fly1 gray1 with round black specks1 will sometimes pay us a visit4 ,they will come in swarms1 and eat the upper side of the leaves1 leaving only the skeletons4 ,they are very destructive1 devouring every leaf1 as far as they go2 they can also be shaken off on a paper or sheet spread under the vine4 ,the thrip1 a small1 rather three-cornered1 whitish-green insect1 has of late been very troublesome1 as they eat the under side of the leaves of some varieties1 especially the ,delaware and ,norton's ,virginia1 when the leaf will show rusty specks on the surface1 and finally drop off4 ,it has been recommended to go through the vineyard at night1 one man carrying a lighted torch1 and the other beating the vines1 when they will fly into the flame1 and be burnt4 ,they are a great annoyance1 and have defoliated whole vineyards here last fall4 ,another leaf-folder makes his appearance about mid-summer1 making its web on the leaf1 drawing it together1 and then devouring his own house4 ,it is a small1 greenish1 and very active worm1 who1 if he smells a rat1 will drop out of his web1 and descend to the ground in double-quick time4 ,i know of no other plan1 than to catch him and crush his web between the finger and thumb4 ,the aphis1 or plant louse1 often covers the young shoots of the vine1 sucking its juices4 ,when a shoot is attacked by them1 it will be best to take it off and crush them under your feet1 as the shoot is apt to be sickly afterwards1 any way4 ,the grape vine sphynx will be found occasionally4 ,it is a large1 green worm1 with black dots1 and very voracious4 ,fortunately1 it is not numerous1 and can easily be found and destroyed4 ,there are also several caterpillars--the yellow bear1 the hog caterpillar1 and the blue caterpillar1 which will feed upon the leaves4 ,the only remedy ,i know against them is hand picking1 but they have not as yet been very numerous1 nor very destructive4 ,wasps are sometimes very troublesome when the fruit ripens1 stinging the berries and sucking the juice4 ,a great many can be caught by hanging up bottles1 with a little molasses1 which they will enter1 and get stuck in the molasses4 ,,birds4 ,these are sometimes very troublesome at the time of ripening1 and especially the oriole is a hard customer1 as he will generally dip his bill into every berry2 often ruining a fine bunch1 or a number of them1 in a short time4 ,i have therefore been compelled to wage a war upon some of the feathered tribe1 although they are my especial favorites1 and ,i cannot see a bird's nest robbed4 ,however1 there are some who do not visit the vineyard1 except for the purpose of destroying our grapes1 and these can not complain if we won't stand it any longer1 but take the gun1 and retaliate on them4 ,the oriole1 the red bird1 thrush1 and cat bird are among the number1 and although ,i would like to spare the latter three1 in thankful remembrance of many a gratuitous concert1 the first must take his chance of powder and lead1 for the little rascal is too aggravating4 ,a few dry bushes1 raised above the trellis will serve as their resting place before they commence their work of destruction1 where they can be easily killed4 ,,frosts4 ,although our winters are seldom severe enough to destroy the hardy varieties1 yet they will often fatally injure such half hardy varieties as the ,herbemont and ,cunningham1 and the severe winter of #ahfc1-'fd1 killed even the ,catawba1 down to the snow line1 and severely injured the ,norton's ,virginia1 and even the ,concord4 ,fortunately1 such winters occur but rarely1 and even in localities where the vines are often destroyed by the severe cold in winter1 this should deter no one from growing grapes1 as1 with very little extra labor he can protect them1 and bring them safely through the winter4 ,i always cover my tender varieties1 in fact1 all that ,i feel not quite safe to leave out1 even in severe winters1 in the following manner3 ,the vines are properly pruned in the fall2 then select a somewhat rainy day1 when the canes will bend more easily4 ,one man goes through the rows1 and bends the canes to the ground along the trellis1 while another follows with the spade1 and throws earth enough on them to hold them in their places4 ,afterwards1 ,i run a plough through the rows1 and cover them up completely4 ,in the spring when all danger from frost is over1 ,i take a so-called spading fork1 and lift the vines4 ,the entire cost of covering an acre of grape vines and taking them up again in spring1 will not exceed #aj2 surely a trifling expense1 if we can thereby ensure a full crop4 ,we have thus a protection against the cold in winter1 but ,i know none against early frosts1 in fall1 and late spring frosts2 and the grape grower should therefore avoid all localities where they are prevalent4 ,the immediate neighborhood of large streams1 or lakes1 will generally save the grape grower from their disastrous influence2 and our summers1 here1 along the banks of the ,missouri river1 are in reality full two months longer than they are in the low1 small valleys1 only four to six miles off4 ,let the grape grower1 in choosing a locality1 look well to this1 and avoid the hills along these narrow valleys4 ,either choose a location sufficiently elevated1 to be beyond their influence1 or1 what is better still1 choose it on the bluffs above our large streams2 where the atmosphere1 even in the heat of summer1 will never become too dry for the health of the vine4 ,it is a sad spectacle to see the hopes of a whole summer frustrated by one cold night2 to see the vines which promised an abundant crop but the day before1 browned and wilted beyond all hopes of recovery1 and the cheerless prospect before you1 that it may occur every spring2 or to see the finest crop of grapes1 when just ripening1 scorched and wilted by just one night's frost1 fit for nothing but vinegar4 ,therefore1 look well to this1 when you choose the site of your vineyard1 and rather pay five times the price for a location free from frost1 than for the richest farm along the so-called creek bottoms1 or worse still1 sloughs of stagnant water4 ,,girdling ,,the ,,vine ,,to ,,hasten ,,maturity4 ,the practice of girdling to induce early ripening is supposed to have been invented by ,col4 ,,buchatt1 of ,metz1 in #agde4 ,he claimed for it that it would also greatly improve the quality of the fruit1 as well as hasten maturity4 ,that it accomplishes the latter1 cannot be denied2 it also seems to increase the size of the berries1 but ,i hardly think the fruit can compare in flavor with a well developed bunch1 ripened in the natural way4 ,as it may be of practical value to those who grow grapes for the market1 enabling them to supply their customers a week earlier at least1 and also make the fruit look better1 and be of interest to the amateur cultivator1 ,i will describe the operation for their benefit4 ,illustration3 ,,fig4 #ba ,,norton',s ,,virginia--,berries #a_/c diameter4 ,it can be performed either on wood of the same season's growth1 or on that of last year1 but in any case only upon such as can be pruned away the next fall4 ,if you desire to affect the fruit of a whole arm or cane1 cut away a ring of bark by passing your knife all around it1 and making another incision from a quarter to half an inch above the first1 taking out the intermediate piece of bark clean1 down to the wood4 ,it should be performed immediately after the fruit is set4 ,the bunches of fruit above the incision will become larger1 and the fruit ripen and color finely1 from a week to ten days before the fruit on the other canes4 ,of course1 the cane thus girdled1 cannot be used for the next season1 and must be cut away entirely4 ,the result seems to be the consequence of an obstruction to the downward flow of the sap1 which then develops the fruit much faster4 ,ripening can also be hastened by planting against the south side of a wall or board fence1 when the reflection of the rays of the sun will create a greater degree of warmth4 ,but nothing can be so absurd and unnatural than the practice of some1 who will take away the leaves from the fruit1 to hasten its ripening4 ,the leaves are the lungs of the plants2 the conductors and elevators of sap2 and nothing can be more injurious than to take them away from the fruit at the very time when they are most needed4 ,the consequence of such an unwise course will be the wilting and withering of the bunches1 and1 should they ripen at all1 they will be deficient in flavor4 ,good fruit must ripen in the shade1 only thus will it attain its full perfection4 ,another practice very injurious to the vines is still in practice in some vineyards1 and cannot be too strongly condemned4 ,it is the so-called cutting in of the young growth in ,august4 ,those who practice it1 seem to labor under the misapprehension that the young canes1 after they have reached the top of the trellis1 and are of the proper length and strength for their next year's crop1 do not need that part of the young growth beyond these limits any more1 and that all the surplus growth is of evil4 ,under the influence of this idea they arm themselves with a villainous looking thing called a bill-hook1 and cut and slash away at the young growth unmercifully1 taking away one-half of the leaves and young wood at one fell swoop4 ,the consequence is a stagnation of sap3 the wood they have left1 cannot1 and ought not to ripen perfectly1 and if anything like a cold winter follows1 the vines will either be killed entirely1 or very much injured at least4 ,the intelligent vine dresser will tie his young canes1 away from the bearing wood as much as he can1 to give the fruit the fullest ventilation2 but when they have reached the top of the trellis1 tie them along it and let them ramble as they please4 ,they will thus form a natural roof over the fruit1 keep off all injurious dews1 and shade the grapes from above4 ,there is nothing more pleasing to the eye than a vineyard in ,september1 with its wealth of dark green foliage above1 and its purple clusters of fruit beneath1 coyly peeping from under their leafy covering4 ,such grapes will have an exquisite bloom1 and color1 as well as thin skin and rich flavor1 which those hanging in the scorching rays of the sun can never attain4 ,,manuring ,,the ,,vine4 ,as remarked before1 this will seldom be necessary1 if the vintner is careful enough to guard against washing of the top-soil1 and to turn under all leaves1 etc41 with the plow in the ,fall4 ,the best manure is undoubtedly fresh surface soil from the woods4 ,should the vines1 however1 show a material decrease in vigor1 it may become necessary to use a top-dressing of decomposed leaves1 ashes1 bone-dust1 charcoal1 etc4 ,fresh stable-yard manure ,i would consider the last1 and only to be used when nothing better can be obtained4 ,turn under with the plow1 as soon as the manure is spread4 ,nothing1 ,i think1 is more injurious than the continual drenching with slops1 dish-water1 etc41 which some good souls of housewives are fond of bestowing on their pet grape vines in the garden4 ,it creates a rank1 unwholesome growth1 and will cause mildew and rot1 if anything can4 ,,thinning ,,of ,,the ,,fruit4 ,this will sometimes be necessary1 to more fully develop the bunches4 ,the best thinning is the reduction of the number of bunches at the time of the first summer pruning4 ,if a vine shows more fruit1 than the vine dresser thinks it can well ripen1 take away all weak and imperfect shoots1 and also all the small and imperfect bunches4 ,if the number of bunches on the fruit bearing branches is reduced to two on each1 it will be no injury1 but make the remaining number of bunches so much more perfect4 ,thinning out the berries on the bunches1 although it will serve to make the remaining berries more perfect and larger1 is still a very laborious process1 and will hardly be followed to any extent in vineyards1 although it can well be practised on the few pet vines of the amateur1 and will certainly heighten the beauty of the bunches and berries4 ,,renewing ,,old ,,vines4 ,should a vine become old and feeble1 it can be renewed by layering4 ,the vine is prepared in the following manner3 ,prune all the old wood away1 leaving but one of the most vigorous of your canes2 then dig a trench from the vine along the trellis1 say three feet long1 eight inches deep2 into this bend down the old vine1 stump1 head and all1 fastening it down with a strong hook1 if necessary1 letting the end of the young cane come out about three eyes above the ground1 and fill up with rich1 well pulverized soil4 ,the vine will make new roots at every joint1 and become vigorous1 and1 so to say1 young1 again4 ,some recommend this process for young vines1 the first year after planting2 but if good plants have been chosen and planted1 it will not be necessary4 ,feeble and poor plants may need this process1 but if plants have good strong roots when planted1 7and only such should be planted when they can be obtained71 they will not be benefited by it4 ,a ,,few ,,necessary ,,improvements4 ,pruning ,shears4 ,these are very handy1 and with them the work can be done quicker1 and with less labor1 as but a slight pressure of the hand will cut a strong vine4 ,fig4 #bb will show the shape of one for heavy pruning4 ,they are made by ,j4 ,t4 ,,henry1 ,hampden1 ,connecticut1 and can be had in almost all hardware stores4 ,the springs should be of brass1 as steel springs are very apt to break4 ,a much lighter and smaller kind1 with but one spring1 is very convenient for gathering grapes1 as it will cut the stem easily and smoothly1 and not shake the vine1 as cutting with the knife will do4 ,they are also handy to clip out unripe and rotten berries1 and should be generally used instead of knives4 ,illustration3 ,,fig4 #bb ,pruning ,saws4 ,it will sometimes be necessary to use these1 to cut out old stumps1 etc41 although1 if a vine is well managed1 it will seldom be necessary4 ,fig4 #bc will show a kind which is very convenient for the purpose1 and will also serve for orchard pruning2 the blade is narrow1 connected with the handle1 and can be turned in any direction4 ,illustration3 ,,fig4 #bc4 ,,gathering ,,the ,,fruit ,,for ,,market4 ,in this1 the vineyardist1 of course1 only aims at profit1 and for that purpose the grapes are often gathered when they are hardly colored--long before they are really ripe--because the public will generally buy them at a high price4 ,let us hope1 however1 that better taste will in time prevail1 and that even a majority of the public will learn to appreciate the difference between ripe and unripe fruit4 ,i would advise my readers at least to wait until the fruit is fully and evenly colored2 for it is our duty to do all we can to correct this vicious leaning towards swallowing unripe fruit1 which is so prevalent in this nation1 and the producer will not lose anything either1 because his fruit will look much better1 it will therefore bring the same price which half ripened fruit would have brought1 even a week sooner1 and will weigh heavier4 ,every grape will generally color full two weeks before it is fully ripe2 and as they are one of the fruits that will not ripen after they are gathered1 they will shrivel and look indifferent if gathered before4 ,to ship them to market any distance1 they should be packed in low1 shallow boxes1 say six inches high1 so that they will hold about two layers of grapes4 ,cut the branches carefully1 with as long a stem as possible1 for more convenient handling1 taking care to preserve all the bloom1 and clipping out all the unripe berries4 ,they are generally weighed in the basket before packing4 ,now put a layer of vine leaves on the bottom of the box2 then make a layer of grapes1 laying them as close as possible2 then put a layer of leaves over them2 on them put another layer of grapes1 filling up evenly2 then spread leaves rather thickly over them1 and nail on the cover4 ,the box should be perforated with holes1 to admit some air4 ,the grapes must be perfectly dry when gathered1 and the box should be well filled to prevent shaking and bruising4 ,,preserving ,,the ,,fruit4 ,for this purpose1 the fruit must be thoroughly ripe4 ,when fully ripe1 the stem will turn brown1 and shrivel somewhat4 ,the fruit is then carefully gathered1 and laid upon a dry floor1 or shelves1 for a day or two1 so that some of the moisture will evaporate4 ,they can then be packed in boxes1 in about the same manner as described before1 but paper will be better than leaves for this purpose4 ,they are then put away on shelves1 in an airy room1 which must1 however1 be free from frost1 in an even temperature of from #cj to #dj4 ,they should be examined from time to time1 and the decayed berries taken out4 ,they may thus be kept for several months4 ,,gathering ,,the ,,fruit ,,to ,,make ,,wine4 ,for this purpose1 the grapes should hang as long as it is safe to allow them2 for it will make a very material difference in the quality of the wine1 as the water will evaporate1 and only the sugar remain2 and the flavor or the bouquet will only be fully developed in fully ripened fruit4 ,for gathering1 use clean tin or wooden pails2 cut the stems as short as possible1 and clip or pinch out all unripe or rotten berries1 leaving none but fully ripe berries on the bunch4 ,the further process will be described under wine making4 ,,varieties ,,of ,,grapes4 ,i would here1 again remark1 that ,i consider the question of what to plant as chiefly a local one1 for which ,i do not presume to lay down fixed rules2 but which every one must1 to a certain extent1 determine for himself1 by visiting vineyards as nearly similar in soil and location to the one he intends to plant1 and then closely observing the habits of the varieties after planting4 ,only thus can we obtain certain results2 not by following blindly in the footsteps of so-called authorities1 who may live a hundred1 or a thousand miles from us1 and whose success with certain varieties1 on soil entirely different from ours1 under different atmospheric influences1 can by no means be taken by us as evidence of our success under other circumstances4 ,,class #a4--,varieties most generally used4 ,,concord4 ,originated with ,mr4 ,e4 ,,bull1 of ,concord1 ,mass4 ,this variety seems to be the choice of the majority throughout the country1 and however much opinions may differ about its quality1 nobody seems to question its hardiness1 productiveness1 health and value as a market fruit4 ,here it is of very good quality--and our ,eastern brethren have no idea what a really well ripened ,missouri grown ,concord grape is4 ,it seems to become better the further it is grown ,west and ,south2 an observation which ,i think applies with equal force to the ,hartford ,prolific1 ,norton's ,virginia1 ,herbemont and others4 ,bunch large1 heavy shouldered--somewhat compact2 berries large1 round1 black1 with blue bloom2 buttery1 sweet and rich here1 when well ripened2 with very thin skin and tender pulp4 ,a strong and vigorous grower2 with healthy1 hardy foliage2 free from mildew1 and but slightly subject to rot2 succeeds well in almost any soil2 and is1 so far1 the most profitable grape we grow4 ,a fine market fruit1 and also makes a fine1 light red wine1 which is generally preferred to the ,catawba4 ,can be easily grown from cuttings4 ,,norton',s ,,virginia1 7,,norton',s ,,seedling1 ,,virginia ,,seedling74 ,originated by ,,dr4 ,n4 ,,norton1 of ,richmond1 ,virginia4 ,this grape has opened a new era in ,american grape culture1 and every successive year but adds to its reputation4 ,while the wine of the ,catawba is often compared to ,hock1 in the wine of ,norton's ,virginia1 we have one of an entirely different character2 and it is a conceded fact that the best red wines of ,europe are surpassed by the ,norton as an astringent1 dark red wine1 of great body1 fine flavor1 and superior medical quality4 ,vine vigorous and hardy1 productive2 starting a week later in the ,spring than the ,catawba1 yet coloring a week sooner2 and will succeed in almost any soil1 although producing the richest wine in warm1 southern aspects4 ,bunches medium1 compact2 berries small1 black1 sweet and rich2 with dark bluish red juice2 only moderately juicy4 ,healthy in all locations1 as far as ,i know1 but ,i doubt its utility in the ,east1 as ,i do not think the summers warm and long enough4 ,seems to attain its greatest perfection in ,missouri1 but is universally esteemed in the ,west4 ,very difficult to propagate1 as it will hardly grow from cuttings in open air4 ,illustration3 ,,fig4 #bd4 ,,herbemont4--,berries #a_/c diameter4 ,,herbemont 7,,herbemont ,,madeira1 ,,warren74 ,origin uncertain4 ,wherever this noble grape will succeed and fully ripen1 it is hard to find a better1 for table1 as well as for wine4 ,its home seems to be the ,south2 and ,i think it will become one of the leading varieties1 as soon as the new order of things has been fully established1 and free1 intelligent labor has taken the place of the drudging1 dull toil of the slave4 ,it is particularly fond of warm1 southern exposures1 with light limestone soil1 and it would be useless to plant it on soil retentive of moisture4 ,bunch long1 large shouldered and compact2 berry medium1 black1 with blue bloom--bags of wine1 as ,downing fitly calls them2 skin thin1 sweet flesh1 without pulp1 juicy and high flavored1 never clogs the palate2 fine for the table1 and makes an excellent wine1 which should be pressed immediately after mashing the grapes1 when it will be white1 and of an exquisite flavor2 generally ripens about same time as ,catawba4 ,a very vigorous and healthy grower1 but tender in rich soils1 and should be protected in winter4 ,extremely productive4 ,,hartford ,,prolific4 ,raised by ,mr4 ,,steel1 of ,hartford1 ,conn43 hardy1 vigorous and productive2 bunch large1 shouldered1 rather compact2 berry full medium1 globular1 with a perceptible foxy flavor2 skin thick1 black1 covered with blue bloom2 flesh sweet1 juicy2 much better here than at the ,east2 of very fair quality for its time of ripening2 hangs well to the bunch here1 although said to drop at the ,east4 ,for market1 this is perhaps as profitable as any variety known1 as it ripens very early and uniformly1 producing immense crops4 ,i have made wine from it1 which1 although not of very high character1 yet ranks as fair4 ,,clinton4 ,origin uncertain2 from ,western ,new ,york2 vigorous1 hardy and productive2 free from disease2 bunch medium1 long and narrow1 generally shouldered1 compact2 berry medium1 roundish oblong1 black1 covered with bloom2 juicy2 somewhat acid2 colors early1 but should hang late to become thoroughly ripe2 brisk vinous flavor1 but somewhat of the aroma of the frost grape2 makes a dark red wine1 of good body1 and much resembling claret1 but not equal to ,norton's ,virginia1 or even the ,concord1 in my estimation4 ,although safe and reliable1 ,i think it has lately been over praised as a wine grape1 and as it is a very long1 straggling grower1 it is one of the hardest vines to keep under control4 ,propagates with the greatest ease4 ,,delaware4 ,first disseminated and made known to the public by ,mr4 ,a4 ,,thompson1 of ,delaware1 ,ohio4 ,this is claimed by many to be the best ,american grape2 and although ,i am inclined to doubt this1 and prefer1 for my taste1 a well ripened ,herbemont1 it is certainly a very fine fruit4 ,unfortunately1 it is very particular in its choice of soil and location1 and it seems as if there are very few locations at the ,west where it will succeed4 ,whoever has a location1 however1 where it will grow vigorously and hold its leaves1 will do well to plant it almost exclusively1 as it makes a wine of very high character1 and is very productive4 ,a light1 warm soil seems to be the first requisite1 and the bluffs on the north side of the ,missouri river seem to be peculiarly adapted to it1 while it will not flourish on those on the south side4 ,bunch small1 compact1 and generally shouldered2 berry below medium1 round2 skin thin1 of a beautiful flesh-color1 covered with a lilac bloom2 very translucent2 pulp sweet and tender1 vinous and delicious2 wood very firm2 short-jointed2 somewhat difficult to propagate1 though not so much so as ,norton's ,virginia4 ,subject in many locations1 to leaf-blight1 and is there a very slow grower4 ,fine for the table1 and makes an excellent white wine1 equal to1 if not superior1 to the best ,rhenish wines1 which sells readily at from five to six dollars per gallon4 ,although ,i cannot recommend it for general cultivation1 it should be tried every where1 and planted extensively where it will succeed4 ,ripens about five days later than ,hartford ,prolific4 ,,class #b4--;,healthy varieties promising well4 ,,cynthiana 7,,red ,,river74 ,origin unknown--said to come from ,arkansas4 ,this grape promises fair to become a dangerous rival to ,norton's ,virginia1 which variety it resembles so closely in wood and foliage1 that it is difficult if not impossible to distinguish it from that variety4 ,the bunch and berry are of the same color as ,norton's ,virginia1 but somewhat larger1 and more juicy2 sweeter1 with not quite as much astringency1 and perhaps a few days earlier4 ,makes an excellent dark red wine1 with not as much astringency1 but even more delicate aroma1 and was pronounced the best red wine on exhibition1 at the last meeting of the ,state ,horticultural ,society1 where it was in competition with eight samples of the ,norton's ,virginia4 ,a strong grower1 and productive2 as difficult to propagate as the ,norton4 ,mr4 ,,fuller evidently has not the true variety1 when he calls it worthless1 and identical with the ,chippewa and ,missouri1 from both of which it is entirely distinct4 ,,arkansas4 ,closely resembles the foregoing1 and will also make an excellent wine of a similar character4 ,i consider both of these varieties as great acquisitions1 as they are perfectly healthy1 very productive1 and will make a wine unsurpassed in merit by any of their class4 ,,taylor 7,,bullitt47 ,this grape1 under proper treatment1 has proved very productive with me1 and will make a wine of very high quality4 ,the bunches and berries are small1 it is true2 but not much more so than the ,delaware2 it also sets its fruit well1 and as it is hardy1 healthy1 and a strong grower1 it promises to be one of our leading wine grapes4 ,bunches small1 but compact1 shouldered2 berry small2 white at the ,east2 pale flesh-color here2 round1 sweet1 and without pulp2 skin very thin4 ,requires long pruning on spurs1 to bring out its fruitfulness4 ,illustration3 ,,fig4 #be4 ,,hartford ,,prolific4--,berries #a_/b diameter4 ,,martha4 ,this new grape1 grown from the seed of the ,concord1 by that enthusiastic and warm-hearted horticulturist1 ,,samuel ,,miller1 of ,lebanon1 ,pa41 promises to be one of the greatest acquisitions to our list of really hardy and good grapes1 which have lately come before the public4 ,it has fruited with me the last extremely unfavorable season1 and has stood the hardest test any grape could be put to1 without flinching4 ,bunch medium1 but compact and heavy1 shouldered2 berry pale yellow1 covered with a white bloom2 perhaps a trifle smaller than the ,concord2 round2 pulpy1 but sweet as honey1 with only enough of the foxy aroma to give it character2 juicy--very good4 ,i esteem it more highly than any other white grape ,i have1 as it has the healthy habit and vigorous growth of its parent1 and promises to make an excellent white wine4 ,hangs to the bunch well1 and will ripen some days before the ,concord4 ,,maxatawney4 ,another very promising white grape--a strong grower1 and healthy2 may be somewhat too late in the east1 but will1 ,i think1 be valuable at the ,west and ,south4 ,bunch medium to large---not shouldered2 berry above medium2 oval2 pale yellow1 with a slight amber tint on one side2 pulp tender1 sweet and sprightly2 few seeds2 fine aroma2 quality1 best4 ,ripens about same time as ,catawba2 seems to be productive4 ,,rogers' ,,hybrid1 ,,no4 #a4 ,this variety1 which is also too late in ripening for the ,east1 to be much esteemed there1 fruited with me last season1 and more than fulfilled all the expectations ,i entertained of it4 ,it is the best of ,mr4 ,,rogers' ,hybrids1 which ,i have yet tasted2 and its productiveness1 healthy habit1 large berry1 and good quality1 makes it one of the most desirable of all the grapes we raise here1 for the table and market4 ,bunch medium1 loose1 shouldered2 berry very large1 oblong1 pale flesh-color2 skin thin2 pulp tender2 few seeds1 separating freely from the pulp2 sweet1 vinous and juicy2 quality very good4 ,ripens about same time as ,catawba4 ,it is to be regretted that ,mr4 ,,rogers has not named some of the best of his hybrids1 as the numbers give rise to many mistakes1 and a great deal of confusion4 ,it would be in the interest of grape-growing if this was avoided1 by naming at least the best of them4 ,,creveling1 7,,catawissa7 7,,bloom74 ,this grape1 although not quite perhaps so early as has been claimed for it--ripening about five days after ,hartford ,prolific--is yet of much better quality2 and if it only should prove productive enough1 will no doubt make an excellent wine4 ,bunch long1 loose1 shouldered2 berry full medium1 black1 round1 with little bloom2 pulp tender2 dark juice1 sweet and very good--seems to be hardy and healthy4 ,,north ,,carolina ,,seedling4 ,bunch large1 shouldered1 compact2 berry large1 oblong1 black1 with blue bloom2 pulpy1 but sweet and good2 ripens only a few days after ,hartford ,prolific--very productive1 hardy and healthy2 strong grower4 ,one of the most showy market grapes we have--not much smaller than ,union ,village--and as it ripens evenly1 and is of very fair quality1 is quite a favorite in the market4 ,makes also a wine of very fair quality4 ,,cunningham4 ,for the ,west1 and very likely further ,south1 this is a very desirable grape for wine1 of the ,herbemont class4 ,bunch compact and heavy1 sometimes shouldered2 berry rather small1 black1 without pulp1 juicy sweet and good2 productive1 but somewhat tender2 strong grower2 should be covered in ,winter2 makes a very delicious wine1 of the ,madeira class1 which very often remains sweet for a whole year4 ,ripens late1 about a week after the ,catawba4 ,,rulander4 ,mr4 ,,fuller evidently does not know this grape1 as he says it is the same as ,logan4 ,the ,rulander we have here1 is claimed to be a true foreign variety4 ,i am inclined to think1 however1 that it is either a seedling from foreign seed1 raised in the country1 or one of the ,southern grapes of the ,herbemont class4 ,be this as it may however1 it certainly bears no resemblance to the ,logan1 which is a true ,fox1 of the ,labrusca family4 ,vine a strong1 vigorous1 short-jointed grower1 with heart-shaped1 light green1 smooth leaves2 very healthy1 and more hardy than either the ,herbemont or ,cunningham4 ,bunch rather small1 very compact1 shouldered2 berry small1 black1 without pulp1 juicy sweet and delicious2 not subject to rot or mildew3 makes a delicious1 high flavored wine1 but not a great deal of it4 ,the wine of this variety is certainly one of the most delicate and valuable ones we have yet made here and on the soil around ,hermann1 it will1 ,i think1 take preference over the ,delaware4 ,ripens a few days later than ,concord4 ,,louisiana 7,,burgunder74 ,introduced here by ,mr4 ,f4 ,,muench1 who received it from ,mr4 ,,theard1 of ,louisiana1 where it has been cultivated for some time4 ,some claim that it is the grape which makes the famous white ,burgundy wine of ,europe4 ,i am inclined to think it is also a native1 grown from foreign seed1 like the foregoing1 which it closely resembles in foliage and wood2 but will1 ,i think1 make a wine of still higher quality1 perhaps the most delicate white wine we yet have4 ,it can hardly be distinguished from the ,rulander in appearance1 but has a more sprightly flavor4 ,ripens at the same time4 ,,alvey 7,,hagar74 ,this nice little grape will certainly make one of the most delicious red wines we have1 if it can only be raised in sufficient quantity4 ,it is healthy and moderately productive1 but a slow grower4 ,bunch loose1 small1 shouldered2 berry small1 black1 without pulp1 juicy1 sweet and delicious2 quality best4 ,ripens about the same time as the ,concord4 ,,cassady4 ,bunch medium1 very compact1 shouldered2 berry medium1 round1 greenish-white1 covered with white bloom2 thick skin1 pulpy1 but very sweet1 and of fine flavor2 makes an excellent white wine2 very productive1 but somewhat subject to leaf-blight in wet seasons2 does not rot or mildew4 ,illustration3 ,,fig4 #bf4 ,,concord4--,berries #a_/b diameter4 ,,blood',s ,,black4 ,has often been confounded with ,mary ,ann1 as both varieties were disseminated here1 by different persons1 under the same name4 ,the true ,blood's ,black is a few days later than ,hartford ,prolific2 bunch heavy and compact1 shouldered2 berry round1 black1 full medium1 of very fair quality1 and an excellent early market grape4 ,the vine is healthy1 hardy1 and enormously productive4 ,,union ,,village4 ,perhaps the largest native grape1 of fair quality2 bunch large1 heavy and compact1 shouldered2 berry very large1 oval1 black1 with blue bloom1 pulpy1 but juicy1 sweet and good4 ,of better quality here than ,isabella2 tolerably free from disease1 and a splendid market and table fruit4 ,ripens rather late4 ,,perkins4 ,for those who do not object to a good deal of foxy flavor1 this will be a valuable market grape1 on account of its earliness1 beautiful color1 and great productiveness4 ,mr4 ,,fuller has evidently not the true variety1 as he describes it as a black grape1 sour and worthless4 ,bunch medium1 compact1 shouldered2 berry full medium1 oval1 flesh-color1 with a beautiful lilac bloom2 very sweet1 pulpy and foxy4 ,ripens at same time with ,hartford ,prolific4 ,vine a strong grower1 healthy and hardy4 ,,clara4 ,for family use1 there is at present no grape here at the ,west1 which is superior to this in quality2 and although it will not pay to plant largely1 either for market or wine1 yet no one who can appreciate a really good grape1 should be without a few vines of it at least4 ,bunch long1 rather loose1 shouldered2 berry medium1 pale yellow1 translucent1 without pulp1 sweet1 juicy1 and of excellent flavor2 vine moderately productive and healthy4 ,ripens with ,catawba4 ,,ives' ,,seedling1 7,,ives' ,,madeira74 ,this variety is recommended so much lately1 as a superior grape for red wine1 that ,i will mention it here1 although ,i have not yet fruited it4 ,it was first introduced by ,col4 ,,waring1 of ,hamilton ,county1 ,ohio1 and is said to be free from rot1 healthy and vigorous1 and to make an excellent red wine1 the must having sold from the press at #d to #e per gallon4 ,the following description is from bunches sent me from ,ohio last fall3 ,bunch medium1 compact1 shouldered2 berry rather below medium1 black1 oblong1 juicy1 sweet and well flavored2 ripens about the time of the ,concord4 ,vine vigorous and healthy2 said to propagate with the greatest ease2 evidently belonging to the ,labrusca species4 ,we have a seedling here of the ,norton's ,virginia1 raised by ,mr4 ,f4 ,,langendorfer1 of this neighborhood1 which promises to be a valuable wine grape for this location4 ,it has not yet been named1 and the owner says will never receive a name1 unless it proves1 in some respect1 superior to anything we have yet4 ,he has fruited it twice1 and made wine from it the last season1 which is of a very high character1 resembling ,madeira1 of a brownish-yellow color2 splendid flavor1 and of great body4 ,the vine is a strong grower1 healthy and very productive2 bunch long1 seldom shouldered1 very compact2 berry small1 black1 with blue bloom2 only moderately juicy1 and ripens a week later than its parent4 ,i am inclined to think that it will be of great value here and further south as a wine grape1 although it would ripen too late to suit the climate further north4 ,it may be expected here that ,i should speak of the ,iona1 ,israella1 and ,adirondac1 as many1 and good authorities too1 think they will be very valuable4 ,the ,iona and ,israella have fruited but once with me1 last summer1 and my experience1 therefore1 has not been long enough to warrant a decided opinion4 ,as far as it goes1 however1 it has been decidedly unfavorable4 ,my ,iona vine set about twenty five bunches1 but mildewed and rotted so badly1 that ,i hardly saved as many berries4 ,it may improve in time1 but ,i hardly think it will do for our soil2 whatever it may do for others--and ,i cannot put it down as promising well4 ,it is a grape of fine quality1 where it will succeed4 ,the ,israella stood the climate and bad weather bravely1 but ripened at least five days later than the ,hartford ,prolific close by1 and was not as good in quality as that grape2 in fact1 the most insipid and tasteless grape ,i ever tried4 ,they may both improve1 however1 upon closer acquaintance1 or be better in other locations4 ,here1 ,i do not feel warranted in praising them1 and a description will hardly be needed1 as their originator has taken good care to so fully bring their merits1 real or imaginary1 before the grape-growing community1 that it would be superfluous for me to describe them4 ,the ,adirondac ,i saw and much admired at the ,east1 in #ahfc2 and if its originator1 ,mr4 ,,bailey1 had only been liberal enough to furnish me with a scion of two eyes1 for which ,i offered to pay him at the rate of a dollar per eye1 ,i would1 perhaps1 be able to report about it4 ,instead of the scion1 he sent me a dried up vine1 which had no life in it when ,i received it1 and in consequence of these disadvantages1 ,i have not been able to fruit it yet4 ,it seems to be healthy and vigorous1 however2 and should the quality of the fruit be the same as at the ,east1 may be a valuable acquisition4 ,on this list ,i have only mentioned those which have fruited here from four to five years1 with very few exceptions1 and which have generally1 during that time1 proved successful4 ,to fully warrant the recommendation of a grape for general cultivation ,i think1 we should have fruited it at least five or six years2 and although there are many on this list which ,i should not hesitate to plant largely1 yet ,i have preferred to be rather a little over cautious than too sanguine4 ,,class #c4--;,healthy varieties1 but inferior in quality4 ,,minor ,,seedling1 7,,venango74 ,this grape has attracted some attention lately--some persons claiming for it superior qualities as a wine grape1 even classing it with the ,delaware1 a statement which ,i cannot believe4 ,it is a rank ,fox1 and ,i can therefore hardly think it will make a wine to suit a fastidious palate4 ,bunch medium1 very compact1 sometimes shouldered2 berry full medium1 pale red1 round1 sweet1 but very pulpy and foxy4 ,ripens later than ,catawba2 is very productive1 vigorous and healthy--not subject to rot4 ,illustration3 ,,fig4 #bg4 ,,creveling4--,berries #a_/b diameter4 ,,mary ,,ann4 ,the earliest grape we have--healthy1 hardy and productive--but in point of quality1 a rather poor ,isabella1 which it much resembles4 ,bunch full medium1 moderately compact1 shouldered2 berry medium1 oval1 black1 pulpy1 with a good deal of acidity1 and strong flavor4 ,ripens about four to five days before the ,hartford ,prolific1 but is much inferior to that variety in quality4 ,,northern ,,muscadine4 ,very productive and healthy1 but too foxy1 and liable to drop from the bunch when ripe4 ,bunch medium1 compact1 sometimes shouldered2 berry round1 brown1 sweet1 very foxy--pulpy4 ,ripens about five days later than ,hartford ,prolific4 ,,logan4 ,ripens about same time with ,hartford ,prolific--but rather inferior in quality4 ,bunch long1 loose1 shouldered2 berry medium1 oval2 resembling ,isabella4 ,,brown4 ,resembling ,isabella1 but more free from disease2 good grower and productive2 will suit those who like the ,isabella4 ,,hyde',s ,,eliza1 7,,canby',s ,,august74 ,bunch medium1 compact2 berry medium1 round1 black1 juicy2 rather pleasant1 but unproductive1 and of little value1 where better varieties can be had4 ,,marion ,,port4 ,resembles the foregoing2 may1 perhaps1 make a better wine1 but cannot be recommended4 ,,poeschel',s ,,mammoth4 ,grown here1 from seed of the ,mammoth ,catawba1 by ,mr4 ,,michael ,,poeschel4 ,bunch medium1 compact1 sometimes shouldered2 berry very large1 round1 pale red1 pulpy2 rather deficient in flavor1 but very large2 free from disease4 ,ripens a week later than ,catawba4 ,,cape 7,,alexander1 ,,schuylkill ,,muscadell74 ,bunch rather small1 compact2 berry medium1 black1 round1 pulpy1 rather sweet1 dark juice4 ,said to make a good red wine1 but my experience has not been favorable4 ,ripens late--a week after the ,catawba4 ,,dracut ,,amber4 ,a ,fox ,grape1 pale red1 pulpy1 inferior in quality and color to ,perkins1 which it closely resembles2 ripens about same time4 ,,elsinburgh1 7,,missouri ,,bird',s ,,eye74 ,this old variety was largely disseminated under the latter name1 by ,,nicholas ,,longworth1 of ,cincinnati4 ,it is a nice little grape2 but too unproductive to be of any value here1 although it makes a very superior wine4 ,bunch long and loose1 shouldered2 berry small1 round1 black1 moderately juicy1 with little pulp1 sweet and good4 ,ripens a week before the ,catawba4 ,,garber',s ,,albino4 ,a grape of very fair quality1 and rather early1 but a shy bearer4 ,bunch small1 rather loose2 berry medium1 pale yellow1 sweet and good4 ,,franklin4 ,a strong grower2 said to be very productive2 resembling ,clinton in foliage and general habit4 ,bunch small1 compact2 berry below medium1 black1 juicy1 with a marked frost grape flavor1 and hardly worthy of cultivation4 ,,lenoir4 ,of the ,herbemont class1 but about a week earlier2 of good quality1 but too unproductive to be recommended4 ,bunch medium1 compact1 shouldered2 berry small1 round1 black1 sweet and good4 ,,north ,,america4 ,early and hardy1 but too unproductive1 and bunch too small4 ,bunch small1 shouldered2 berry round2 of very good quality for its season2 black1 juicy4 ,ripens as early as ,hartford ,prolific4 ,,class #d4--,varieties of good quality1 but subject to disease4 ,,catawba4 ,this well known grape was brought into notice by ,major ,,adlum1 of ,georgetown1 ,d4,c41 who thought he had1 by its introduction1 conferred a greater boon upon the ,american people1 than if he had paid the national debt4 ,for the last ten years1 it has been so much subject to disease1 that it cannot be recommended any longer1 except for some peculiar locations4 ,it is said to be healthy in northern ,illinois and ,iowa1 where it will not stand the winter1 however1 without protection4 ,bunch large1 moderately compact1 shouldered2 berry medium1 red1 covered with lilac bloom2 juicy1 pulpy1 sweet1 somewhat astringent1 of good flavor4 ,a fair grape for the table1 and makes a good wine1 resembling ,hock1 but subject to mildew1 rot and leaf-blight4 ,,diana4 ,a seedling of the foregoing1 raised by ,mrs4 ,,diana ,,crehore4 ,perhaps one of the most variable of all the grapes1 being very fine one season1 and very indifferent the next4 ,bunch large and long1 compact1 shouldered2 berry pale red1 round1 somewhat pulpy2 thick skin2 juicy and sweet1 with a peculiar flavor1 which ,,dr4 ,,warder very aptly calls feline2 others call it delicate4 ,very productive1 but subject to leaf-blight1 mildew and rot2 although perhaps not so much as the ,catawba4 ,ripens about a week earlier4 ,,isabella4 ,unworthy of cultivation here1 but said to be better at the ,north4 ,bunch long1 loose1 shouldered2 berry medium1 oval1 black2 tough pulp1 with a good deal of acidity1 juicy1 and a peculiar flavor4 ,ripens irregularly4 ,subject to rot and leaf-blight4 ,,garrigues4 ,closely resembling the ,isabella1 but ripens more evenly1 and is of somewhat better quality4 ,,tokalon4 ,bunch large1 loose1 shouldered2 berry black1 large1 sweet and buttery2 of very good quality1 but very much subject to disease4 ,ripens somewhat later than ,catawba4 ,,anna4 ,bunch large and loose2 berry pale amber1 covered with white bloom2 sweet1 tolerable flavor1 but poor bearer1 and subject to mildew4 ,ripens about same time as ,catawba4 ,,allen',s ,,hybrid1 7,,allen',s ,,white ,,hybrid74 ,bunch large and loose1 shouldered2 berry medium1 nearly round2 white1 without pulp1 juicy and delicious2 quality very good1 but variable2 sometimes best4 ,said to be a hybrid of ,vitis ,labrusca and a foreign grape1 raised by ,j4 ,f4 ,,allen1 ,salem1 ,massachusetts1 and is really a fine grape1 although too tender and variable for extensive vineyard culture4 ,ripens about two weeks before ,catawba4 ,,cuyahoga 7,,coleman',s ,,white74 ,much recommended in ,ohio1 where it originated1 but unworthy of culture here1 being a poor grower1 a shy bearer and very much subject to leaf-blight4 ,bunch medium1 compact2 berry dirty greenish-white2 thick skin2 pulpy1 and insipid4 ,,devereaux4 ,this is1 in dry seasons1 a really fine grape1 but subject to leaf-blight and mildew in hot seasons4 ,bunch often a foot long1 loose1 shouldered2 berry below medium1 round1 black1 juicy2 without pulp1 sweet and vinous4 ,belonging to the ,herbemont family2 is a strong grower2 very productive1 and rather tender4 ,may be valuable in well drained soils1 and southern climate1 as it undoubtedly will make a fine wine4 ,,kingsessing4 ,bunch long and loose1 large1 shouldered2 berry medium1 round1 pale red1 with fine lilac bloom2 pulpy2 of fair quality1 but subject to leaf-blight1 and mildew4 ,,rogers' ,,hybrid1 ,,no4 #ae4 ,bunch large1 loose1 shouldered2 berry above medium1 red with blue bloom1 roundish-oblong1 pulpy1 with peculiar flavor1 sweet and juicy4 ,a showy grape1 but not very good in quality1 and much subject to mildew and rot4 ,ripens at the same time with ,catawba4 ,,class #e4--,varieties unworthy of cultivation4 ,,oporto4 ,of all the humbugs ever perpetrated upon the grape-growing public1 this is one of the most glaring4 ,the vine1 although a rank and healthy grower1 is unproductive2 seldom setting more than half a dozen berries on a bunch1 and these are so sour1 have such a hard pulp1 with such a decided frost-grape taste and flavor1 and are so deficient in juice1 that no sensible man should think of making them into wine1 much less call it1 as its disseminator did1 the true port wine grape4 ,,massachusetts ,,white4 ,this was sent me some eight years ago1 by ,b4 ,m4 ,,watson1 as the best and hardiest white grape in cultivation1 and he charged me the moderate sum of #e each1 for small pot plants1 with hardly two eyes of ripened wood4 ,after careful nursing of three years1 ,i had the pleasure of seeing my labors rewarded by a moderate crop of the vilest red ,fox ,grapes it has ever been my ill luck to try4 ,the foregoing have all been tried by me1 and have been characterized and classified as ,i have found them here4 ,the following are varieties ,i have not fruited yet1 although ,i have them on trial4 ,varieties highly recommended by good authorities3 ,telegraph1 ,black ,hawk1 ,rogers' ,hybrids1 ,nos4 #c1 #d1 #f1 #i1 #ab1 #ac1 #ai1 #bb1 #cc1 ,hettie1 ,lydia1 ,charlotte1 ,mottled1 ,pauline1 ,wilmington1 ,cotaction and ,miles4 ,there are innumerable other varieties1 for which their originators all claim peculiar merits1 and some of whom may prove valuable4 ,but all who bring new varieties before the public1 should consider that we have already names enough1 nay1 more than are good for us1 and that it is useless to swell the list still more1 unless we can do so with a variety1 superior in some respects to our best varieties4 ,a new grape1 to claim favor at the hands of the public1 should be healthy1 hardy1 a good grower1 and productive2 and of superior quality1 either for the table or for wine4 ,there are some varieties circulated throughout the country as natives1 which are really nothing but foreign varieties1 or1 perhaps1 raised from foreign seed4 ,they will not succeed in open air1 although now and then they will ripen a bunch4 ,the ,brinkle1 ,canadian ,chief1 ,child's ,superb1 and ,el ,paso belong to this class4 ,a really good table grape should have a large amount of sugar1 but tempered and made more agreeable by a due proportion of acid1 as1 if the acid is wanting1 it will taste insipid2 a tender pulp1 agreeable flavor1 a large amount of juice1 a good sized bunch1 large berry1 small seeds1 thin skin1 and hang well to the bunch4 ,a good wine grape should have a large amount of sugar1 with the acid in due proportion1 a distinctive flavor or aroma2 though not so strong as to become disagreeable1 and for red wines a certain amount of astringency4 ,it is an old vintner's rule1 that the varieties with small berries will generally make the best wine1 as they are generally richer in sugar1 and have more character than varieties with larger berries4 ,illustration3 ,,fig4 #bh4 ,,clara4--,berries #a_/b diameter4 ,,wine-,,making4 ,,gathering ,,the ,,grapes4 ,although ,i have described the process already1 ,i will here again reiterate that the grapes should be thoroughly ripe4 ,this does not simply mean that they are well colored4 ,the ,concord generally begins to color here the #eth of ,august1 and we could gather the majority of our grapes1 of that variety1 for market1 by the #aeth or #bjth of that month2 but for wine-making we allow them to hang until the #aeth or #bjth of ,september1 and sometimes into ,october4 ,thus only do we get the full amount of sugar and delicacy of aroma which that grape is capable of developing1 as the water evaporates1 and the sugar remains2 it also loses nearly all the acidity from its pulp2 and the latter1 which is so tough and hard immediately after coloring1 nearly all dissolves and becomes tender4 ,the best evidences of a grape being thoroughly ripe are3 #ast4 ,the stem turns brown1 and begins to shrivel2 #bnd1 the berry begins to shrivel around the stem2 #c;d1 thin and transparent skin2 #dth1 the juice becomes very sweet1 and sticks to the finger like honey or molasses1 after handling the grapes for some time4 ,it is often the case that some bunches ripen much later on the vines4 ,in such a case1 the ripest should be gathered first1 and those that are not fully ripe remain on the vines until mature4 ,they will ripen much quicker if the ripest bunches have been removed first4 ,the first implements needed for the gathering are clean wooden and tin pails and sharp knives1 or better still1 the small shears spoken of in a former part of this work4 ,each gatherer is provided with a pail1 or two may go together1 having a pail each1 so that one can empty and the other keep filling during the time4 ,if there are a good many unripe berries on the bunches1 they may be put into a separate pail1 and all that are soft will give an inferior wine4 ,the bunch is cut with as short a stem as possible1 as the stem contains a great deal of acid and astringency2 every unripe or decayed berry is picked out1 so that nothing but perfectly sound1 ripe berries remain4 ,illustration3 ,,fig4 #bi4 ,the next implement that we need is a wooden tub or vat1 to carry the grapes to the mill2 or the wagon1 if the vineyard is any distance from the cellar4 ,this is made of thin boards1 half-inch pine lumber generally2 #c feet high inside1 #aj inches wide at the bottom1 #bj inches wide at the top1 being flat on one side1 where it is carried on the back1 and bound with thin iron hoops4 ,it is carried by two leather-straps running over the shoulders1 as shown in ,fig4 #bi1 and should contain about eight to ten pails1 or a little over two bushels of grapes4 ,the carrier can pass easily through the rows with it to any part of the vineyard1 and lean it against a post until full4 ,if the vineyard is close to the cellar or press-house1 the grapes can be carried to it directly2 if too far1 we must provide a long tub or vat1 to place on the wagon1 into which the grapes are emptied4 ,i will here again repeat that the utmost cleanliness should be observed in all the apparatus2 and no tub or vat should be used that is in the least degree mouldy4 ,everything should be perfectly sweet and clean1 and a strict supervision kept up1 that the laborers do not drop any crumbs of bread1 c41 among the grapes1 as this will immediately cause acetous fermentation4 ,the weather should be dry and fair1 and the grapes dry when gathered4 ,,the ,,wine-,,cellar4 ,as the wine-cellar and press-house are generally built together1 ,i will also describe them together4 ,a good cellar should keep about an even temperature in cold and warm weather1 and should1 therefore1 be built sufficiently deep1 arched over with stone1 well ventilated1 and kept dry4 ,where the ground is hilly1 a northern or northwestern slope should be chosen1 as it is a great convenience1 if the entrance can be made even with the ground4 ,its size depends1 of course1 upon the quantity of wine to be stored4 ,i will here give the dimensions of one ,i am constructing at present1 and which is calculated to store from #ae1jjj to #bj1jjj gallons of wine4 ,the principal cellar will be #ajj feet long1 by #ah-a_/b feet wide inside1 and #ab feet high under the middle of the arch4 ,this will be divided into two compartments2 the back one1 at the farthest end of the cellar1 to be #dj feet1 which is destined to keep old wine of former vintages2 as it is the deepest below the ground1 it will keep the coolest temperature4 ,it is divided from the front compartment by a wall and doors1 so that it can be shut off should it become necessary to heat the other1 while the must is fermenting4 ,the other compartment will be #fj feet long1 and is intended for the new wine1 as the temperature will be somewhat higher1 and1 therefore1 better adapted to the fermentation of the must4 ,this will be provided with a stove1 so that the air can be warmed1 if necessary1 during fermentation4 ,this will also be closed by folding doors1 #e-a_/b feet wide4 ,there will be about six ventilators1 or air-flues1 on each side of these two cellars1 built in the wall1 constructed somewhat like chimneys1 commencing at the bottom1 whose upper terminus is about two feet above the arch1 and closed with a grate and trap-doors1 so that they can be closed and opened at will1 to admit air and light4 ,before this principal cellar is an arched entrance1 twenty feet long inside1 also closed by folding doors1 and as wide as the principal cellar4 ,this will be very convenient to store empty casks1 and can also be used as a fermenting room in ,fall1 should it be needed4 ,the arch of the principal cellar will be covered with about six feet of earth2 the walls of the cellar to be two feet thick4 ,the press-house will be built above the cellar1 over its entire length1 and will also be divided into two rooms4 ,the part farthest from the entrance of the cellar1 to be #fj feet by #ah1 will be the press-house proper1 with folding doors on both sides1 about the middle of the building1 and even with the surface ground1 so that a wagon can pass in on one side and out on the other4 ,this will contain the grape-mill1 wine-presses1 apparatus for stemming1 and fermenting vats for white or light-colored wine4 ,the other part1 #dj feet long1 will contain an apparatus for distilling1 the casks and vats to store the husks for distilling1 and the vats to ferment very dark colored wines on the husks1 should it be necessary4 ,it will also be used as a shop1 contain a stove1 and be floored1 so that it will be convenient1 in wet and cold weather1 to cut cuttings1 c4 ,a large cistern1 to be built on one side of the building1 so that the necessary water for cleaning casks1 c41 will be handy2 with a force-pump1 will complete the arrangement4 ,i need hardly add here1 that the whole cellar should be paved with flags or brick1 and well drained1 so that it will be perfectly dry4 ,this cellar is destined to hold two rows of casks1 five feet long1 on each side4 ,for this purpose layers of strong beams are provided1 upon which the casks are laid in such a manner that they are about two feet from the ground1 fronting to the middle1 and at least a foot or eighteen inches of space allowed between them and the wall1 so that a man can conveniently pass and examine them4 ,this will leave five and a-half to six feet of space between the two rows1 to draw off the wine1 move casks1 c4 ,this cellar will1 at the present rates of work1 cost about #f1jjj4 ,of course1 the cellar1 as before remarked1 can be built according to the wants of the grape-grower4 ,for merely keeping wine during the first winter1 a common house cellar will do2 but during the hot days of summer wine will not keep well in it4 ,,apparatus ,,for ,,wine-,,making4--,,the ,,grape ,,mill ,,and ,,press4 ,this mill can be made very simple1 of two wooden rollers1 fastened in a square frame1 running against each other1 and turned with a crank and cog-wheel4 ,the rollers should be about nine inches in diameter1 and set far enough apart to mash the berries1 but not the seeds and stems4 ,a very convenient apparatus1 mill and press1 is manufactured by ,geiss ,brosius1 ,belleville1 ,ill41 and where the quantity to be made does not exceed #b1jjj gallons1 it will answer every purpose4 ,the mill has stone rollers1 which can be set by screws to the proper distance1 with a cutting apparatus on top1 for apples in making cider1 which can be taken off at will4 ,the press is by itself1 and consists of an iron screw1 coming up through the platform1 with a zinc tube around it to prevent the must from coming in contact with it4 ,the platform has a double bottom1 the lower one with grooves2 the upper consists simply of boards1 with grooves through it to allow the must to run through4 ,these boards are held in their places by wooden pegs1 and can be taken off at will4 ,a circular hopper1 about a foot in diameter1 and made of laths screwed to iron rings1 with about a quarter of an inch space between them1 encloses the zinc tube4 ,the outer frame is constructed in the same way1 is about #b-a_/b feet in diameter1 and bound with strong wooden and iron hoops4 ,the mashed grapes are poured into the frame1 a close-fitting cover is put on1 which is held down by a strong block1 and the power is applied by an iron nut just on the top of the screw1 with holes in each end to apply strong wooden levers4 ,the apparatus is strong1 simple1 and convenient1 and presses remarkably fast and clean1 as the must can run off below1 on the outside and also on the inside4 ,the cost of mill and press is about #ij1 but each can be had separately for #de4 ,if a large amount of grapes are to be pressed1 the press should be of much larger dimensions1 but may be constructed on the same principle--a strong1 large platform1 with a strong screw coming through the middle1 and a frame made of laths1 screwed to a strong wooden frame1 through which the must can run off freely1 with another frame around the outside of the platform4 ,the must runs off through grooves to the lower side1 where it is let off by a spout4 ,it may be large enough to contain a hundred bushels of grapes at a single pressing1 for a great deal depends upon the ability of the vintner to press a large amount just at the proper time1 when the must has fermented on the husks just as long as he desires it to do4 ,,fermenting ,,vats4 ,these should correspond somewhat with the size of the casks we intend to fill2 but they are somewhat unhandy if they hold more than1 say four hundred gallons4 ,they are made of oak or white pine boards1 #a-a_/b inch thick1 bound securely by iron hoops1 about three feet high1 and1 say1 five feet wide4 ,the bottom and inside must be worked clean and smooth1 to facilitate washing4 ,when the must is to ferment a longer time on the husks1 as is often the case in red wines1 a false bottom should be provided1 for the purpose of holding the husks down below the surface of the must4 ,it is made to fit the size of the vat1 and perforated with holes1 and held in its place by sticks of two inches square1 let into the bottom of the vat1 and which go through the false bottom4 ,a hole is bored through them1 and the bottom held down by means of a peg passed through this hole4 ,the vat is closed by a tight-fitting cover1 through which a hole is bored1 large enough to admit a tin tube of about an inch in diameter1 to let off the gas4 ,the vats are set high enough above the ground to admit drawing off the must through a faucet near the bottom of the vat4 ,for those grapes which are to be pressed immediately we need no false bottoms or covers for the vats4 ,as fermentation generally progresses very rapidly here1 and it is not desirable with most of our wines to ferment them on the husks very long1 as they generally have astringency enough1 operations here are much more simple than in ,europe4 ,the must is generally allowed to run into a large funnel1 filled with oat straw1 and passes through a hose into the casks in the cellar4 ,a hole can be left through the arch for that purpose1 as it is much more convenient than to carry the must in buckets from the press into the casks4 ,it is sometimes desirable to stem the grapes1 although it is seldom practiced in this country4 ,this can be easily done by passing the bunches rapidly over a grooved board1 made somewhat in the form of a common washboard1 only the grooves should be round at the bottom and the edges on top4 ,it is seldom desirable here4 ,,the ,,wine ,,casks4 ,these should be made of well-seasoned white oak staves1 and can1 of course1 be of various sizes to meet the wants of the vintner4 ,the best and most convenient size for cellar use ,i have found to be about #ejj gallons4 ,these are sufficiently large to develop the wine fully1 and yet can be filled quick enough to not interrupt fermentation4 ,of course1 the vintner must have some of all sizes1 even down to the five-gallon keg2 but for keeping wine1 a cask of #ejj gallons takes less room comparatively1 and the wine will attain a higher degree of perfection than in smaller casks4 ,the staves to make such a cask should be about #e feet long1 and #a-a_/b to #b inches thick1 and be the very best wood to be had4 ,the cask will1 when ready1 be about as high as it is long1 should be carefully worked and planed inside1 to facilitate washing and have a so-called door on one end1 #ab inches wide and #ah inches high1 which is fastened by means of an iron bolt and screw1 and a strong bar of wood4 ,this is to facilitate cleaning2 when a cask is empty1 the door is taken out1 and a man slips into the cask with a broom and brush1 and carefully washes off all remnants of lees1 etc41 which1 as the lees of the wine are very slimy and tenacious1 cannot be removed by merely pouring in water and shaking it about4 ,it is also much more convenient to let these large casks remain in their places1 than to move them about4 ,the casks are bound with strong iron hoops4 ,to prepare the new casks1 and also the vats1 etc41 for the reception of the must1 they should be either filled with pure water1 and allowed to soak for several days1 to draw out the tannin2 then emptied1 scalded with hot water1 and afterwards steamed with1 say two or three gallons of boiling wine2 or they can be made wine-green1 by putting in about half a bushel of unslaked lime1 and pouring in about the same quantity of hot water4 ,after the lime has fallen apart1 add about two quarts of water to each pound of lime1 put in the bung1 and turn the cask about2 leaving it lie sometimes on one side1 sometimes on the other1 so that the lime will come in contact with every part of the cask4 ,then pour out the lime-water2 wash once or twice with warm water1 and rinse with a decoction of vine leaves1 or with warm wine4 ,then rinse once more with cold water1 and it will be fully prepared to receive the must4 ,this is also to be observed with old casks1 which have become1 by neglect or otherwise1 mouldy1 or have a peculiar tang4 ,,making ,,the ,,wine4 ,as we have our apparatus all prepared now1 we can commence the operation itself4 ,this can be done in different ways1 according to the class of wine we are about to make4 ,to make white1 or light-colored wine1 the grapes which were gathered and mashed during the day1 can be pressed and put into the cask the following night4 ,to mash them1 we place the mill above one of the fermenting vats1 mashing them as quick as they are carried or hauled to the press-house4 ,the vat is simply covered with a cloth during the day4 ,if the season has been good1 the must will make good wine without the addition of anything else4 ,in poor seasons it will be necessary to add water and sugar1 to improve its quality1 but ,i will speak of this method in a separate chapter4 ,in the evening1 the must which will run off1 is first drawn from the vat1 and by some kept separate2 but ,i think1 it makes1 upon the whole1 a better wine1 if the pressing is added to it4 ,the husks1 or mashed grapes1 are then poured upon the press1 and pressed until fully dry4 ,to accomplish this the press is opened several times1 and the edges of the cake1 or cheese1 as some call it1 are cut off with an axe or cleaver and put on top1 after which they are pressed down again4 ,the casks are then filled with the must2 either completely1 if it is intended that the must should ferment above1 as it is called1 or under1 when the cask is not completely filled1 so that the husks1 which the must will throw up1 will remain in the cask4 ,both methods have their advantages1 but ,i prefer the former1 with a very simple contrivance1 to exclude the air1 and also prevent waste4 ,this is a siphon or tin tube1 bent in the form of a double elbow1 of which one end fits tightly in the bung hole1 and the other empties into a dish of water1 to be set on one end of the cask1 through which the gas escapes1 as shown in ,fig4 #cj4 ,we should1 however in pressing1 be guided somewhat by the weather4 ,in warm weather fermentation will commence much sooner1 and be more violent1 than when the weather is cold4 ,consequently we should press much sooner in warm weather1 than when the air is cool4 ,late in the fall1 it is sometimes advisable to leave the must a day longer on the husks1 than indicated below4 ,the cellar should be kept at an even temperature of about #fj during the first few weeks1 and if it does not naturally attain this temperature1 then it should be warmed by a stove1 as much of the quality of the wine depends upon a thorough fermentation during the first ten days4 ,illustration3 ,,fig4 #cj4 ,when violent fermentation has ceased1 say after about ten or twelve days1 and the must has become quiet1 the cask should be closed with a tight bung1 and the wine is left until it is clear4 ,in about two to three months it ought to be perfectly clear and fine--is then racked1 i4e41 drawn from the lees1 by means of a faucet1 and put into clean1 sweet casks4 ,it is very important that the casks are wine-seasoned1 that is1 have no other tang than of wine4 ,for must1 fresh brandy or whiskey casks may be used1 but after the wine has fermented1 it will not do to use such1 as the wine will acquire the smell and taste of the liquor4 ,when a cask has been emptied1 it should be carefully cleaned1 as before described1 by entering at the door1 or with smaller casks1 by taking out the head4 ,after it is thoroughly cleansed1 it may be fumigated slightly1 by burning a small piece of sulphured paper1 or a nutmeg in it1 and then filled4 ,to keep empty casks in good condition they should1 after cleaning1 be allowed to become thoroughly dry1 when they are sulphured1 closed tightly1 and laid away in the cellar4 ,the operation of sulphuring should be repeated every six weeks4 ,if wanted for use1 they are simply rinsed with cold water4 ,illustration3 ,,fig4 #ca4 ,for racking the wine1 we should have3 #ast a large brass faucet4 #b;d4 ,pails of a peculiar shape1 wider at the top1 to prevent wastage4 #c;d4 ,a wooden funnel1 as shown in ,fig4 #ca1 to hold about six gallons4 ,in racking--first carefully lift the bung of the cask1 as the exclusion of air from above would cause a gurgling motion in the cask1 if tapped below1 which would stir up the lees in the bottom4 ,then1 after having loosened with a hammer the wooden peg1 closing the tap hole1 let your assistant hold the pail opposite the hole1 hold the faucet in your right hand1 and with the left1 withdraw the plug1 inserting the faucet quickly4 ,drive it in firmly with a hammer1 and you are ready for the work4 ,do not fully open the faucet at first1 because the first pailful is generally not quite clear1 and should run slowly4 ,you can keep this by itself2 and this1 and the last from the lees1 is generally put into a cask together and allowed to settle again4 ,it will make a good1 clear wine after a few weeks4 ,as soon as the wine runs quite clear and limpid1 it can be put into the cask destined to receive it1 and you can let it run as fast as it can be emptied4 ,when the wine has run off down to the tap hole1 the cask may be carefully raised on the other end1 one inserting a brick or piece of board under it1 while the other lifts gently and slowly4 ,this may be repeated several times1 as long as the wine runs clear2 and even the somewhat cloudy wine may be put with the first pailful into a separate cask4 ,as soon as it comes thick or muddy1 it is time to stop4 ,the lees are emptied out1 and will1 if distilled1 make a fine flavored and very strong brandy4 ,this treatment can be applied to all white and light-colored wines1 when it is not desirable to have a certain astringency in the wine4 ,the ,catawba1 ,concord1 ,herbemont1 ,delaware1 ,rulander1 ,cassady1 ,taylor1 ,louisiana1 ,hartford ,prolific1 and ,cunningham should all be treated in a similar manner4 ,the ,concord1 although it will1 under this treatment1 make only a light red wine1 of which the color can be changed to dark red by fermenting on the husks1 is not desirable if treated in the latter manner2 as the peculiar foxy aroma of the grape will be imparted to the must to such a degree1 as to make the flavor disagreeable1 ,i shall recur to the subject of flavor in wines in another chapter4 ,to make red wine1 the must should be fermented on the husks1 as generally the darkest color is desired1 and also1 a certain astringency1 which the wine will acquire principally from the seeds1 skins1 and stems of the grapes1 which contain the tannin4 ,the grapes are mashed1 and put into the fermenting vat1 of the kind described before1 with false bottoms4 ,after the vat is filled about three-fourths the false bottom is put on1 the husks are pressed down by it1 until they are covered about six inches by the must1 and the cover put on4 ,it is seldom desirable here to ferment longer than three days on the husks1 if the weather is warm--in a temperature of #fj--two days will often be enough1 as the wine will become too rough and astringent by an excessively long fermentation4 ,only experience will be the proper guide here1 and also the individual taste4 ,it will be generally time to press1 when the must has changed its sweet taste1 and acquired a somewhat rough and bitter one4 ,where it is desired to make a very dark colored wine1 without too much astringency1 the grapes should be stemmed1 as most of the rough and bitter taste is in the stems2 and it can then be fermented on the husks for six or eight days4 ,in this manner the celebrated ,burgundy wines are made2 also most of the red wines of ,france and ,germany4 ,many of them are even allowed to go through the whole process of fermentation1 and the husks are filled into the cask with the must1 through a door1 made in the upper side of the cask2 and it there remains1 until the clear wine is drawn off4 ,this is seldom desirable here1 however1 as our red wine grapes have sufficient astringency and color without this process4 ,the treatment during fermentation1 racking1 etc41 is precisely the same as with white wine1 with only this difference1 that the red wine is generally allowed to stay longer on the lees2 for our object in making this class of wine is different than in making white1 or so-called ,schiller or light red wine4 ,in white and light colored wines we desire smoothness and delicacy of bouquet and taste2 in dark red wines1 we desire astringency and body1 as they are to be the so-called stomach or medical wines4 ,it is therefore generally racked but once1 in the latter part of ,february or ,march1 and the white and light colored wines are racked in ,december or ,january1 as soon as they have become clear--and again in ,march4 ,we also use no sulphur in fumigating the casks1 as it takes away the color to a certain extent4 ,we generally do not use anything1 but simply clean the casks well1 in racking red wine4 ,i will say a few words in regard to under fermentation4 ,if this method is to be followed1 the casks are not filled1 but enough space left to allow the wine to ferment1 without throwing out lees and husks at the bung4 ,the bung is then covered1 by laying a sack filled with sand over it1 and when fermentation is over--as well by this as by the other method--the casks are filled with must or wine1 kept in a separate cask for the purpose4 ,the casks should always be kept well filled1 and must be looked over and filled every two or three weeks1 as the wine will continually lose in quantity1 by evaporation through the wood of the casks4 ,the casks should be varnished or brushed over with linseed oil1 as this will prevent evaporation to some extent4 ,in wine making1 and giving the wine its character1 we can only be guided by practice and individual taste1 as well as the prevailing taste of the consuming public4 ,if the prevailing taste is for light colored1 smooth and delicate wines1 we can make them so1 by pressing immediately1 and racking soon1 and frequently4 ,if a dark colored1 astringent wine is desired1 we can ferment on the husks1 and leave it on the lees a longer period4 ,there is a medium course1 in this as in everything else2 and the intelligent vintner will soon find the rules which should guide him1 by practice with different varieties4 ,among the wines to be treated as dark red1 ,i will name ,norton's ,virginia1 ,cynthiana1 ,arkansas1 and ,clinton1 and1 ,i suppose1 ,ives' ,seedling4 ,it would be insulting to these noble wines to class with them the ,oporto1 which may make a very dark colored liquid1 but no wine worth the name1 unless an immense quantity of sugar is added1 and enough of water to dilute the peculiar vile aroma of that grape4 ,,after ,,treatment ,,of ,,the ,,wine4 ,even if the wine was perfectly fine and clear1 when drawn off1 it will go through a second fermentation as soon as warm weather sets it--say in ,may or ,june4 ,if the wine is clear and fine1 however1 the fermentation will be less violent1 than if it is not so clear1 as the lees1 which the wine has never entirely deposited2 act as they ferment4 ,it is not safe or judicious1 therefore1 to bottle the wine before this second fermentation is over4 ,as soon as the wine has become perfectly clear and fine again--generally in ,august or ,september--it can be bottled4 ,for bottling wine we need3 #ast4 clean bottles4 #b;d4 good corks1 which must first be scalded with hot water1 to soften them1 and draw out all impurities1 and then soaked in cold water4 #c;d4 a small funnel4 #dth4 a small faucet4 #eth4 a cork-press1 of iron or wood4 #fth4 a light wooden mallet to drive in the corks4 ,after the faucet has been inserted in the cask1 fill your bottles so that there will be about an inch of room between the cork and the wine4 ,let them stand about five minutes before you drive in the cork1 which should always be of rather full size1 and made to fit by compressing it with the press at one end4 ,then drive in the cork with the mallet1 and lay the bottles1 either in sand on the cellar floor1 or on a rack made for that purpose4 ,they should be laid so that the wine covers the cork1 to exclude all air4 ,the greater bulk of the wine1 however1 if yet on hand2 can be kept in casks4 ,all the wine to be kept thus1 should be racked once in about six months1 and the casks kept well filled4 ,most of our native wines1 however1 are generally sold after the second racking in ,march1 and a great many even as soon as clear--in ,january4 ,,diseases ,,of ,,the ,,wine ,,and ,,their ,,remedies4 ,these will seldom occur1 if the wine has been properly treated4 ,cases may arise1 however1 when it will become necessary to rack the wine1 or fine it by artificial means4 ,,treatment ,,of ,,flat ,,and ,,turbid ,,wine4 ,the cause of this is generally a want of ,tannin4 ,if the wine has a peculiar1 flat1 soft taste1 and looks cloudy1 this is generally the case4 ,draw the wine into another cask1 which has been well sulphured1 and add some pulverized tannin1 which can be had in every drug store4 ,the tannin may be dissolved in water--about an ounce to every two hundred gallons of wine--and the wine well stirred1 by inserting a stick at the bung4 ,should it not have become clear after about three weeks1 it should be fined4 ,this can be done1 by adding about an ounce of powdered gum-arabic to each forty gallons1 and stirring the wine well when it has been poured in4 ,or1 take some wine out of the casks--add to each forty gallons which it contains the whites of ten eggs1 whipped to foam with the wine taken out--pour in the mixture again--stir up well1 and bung up tight4 ,after a week the wine will generally be clear1 and should then be drawn off4 ,,use ,,of ,,the ,,husks ,,and ,,lees4 ,these should be distilled1 and will make a very strong1 fine flavored brandy4 ,the husks are put into empty barrels or vats--stamped down close1 and a cover of clay made over them1 to exclude the air4 ,they will thus undergo a fermentation1 and be ready for distillation in about a month4 ,they should be taken fresh from the press1 however2 for if they come into contact with the air1 they will soon become sour and mouldy4 ,the lees can be distilled immediately4 ,good fresh lees1 from rather astringent wines are also an excellent remedy when the wine becomes flat1 as before described4 ,,dr4 ,,gall',s ,,and ,,petiol',s ,,method ,,of ,,wine ,,making4 ,the process of wine making before described1 however1 can only be applied in such seasons1 and with such varieties of grapes1 that contain all the necessary elements for a good wine in due proportion4 ,for unfavorable seasons1 with such varieties of grapes as are deficient in some of the principal ingredients1 we must take a different course--follow a different method4 ,to see our way clearly before us in this1 let us first examine which are the constituent parts of must or grape juice4 ,a chemical analysis of must1 shows the following result3 ,grape juice contains sugar1 water1 free acids1 tannin1 gummy and mucous substances1 coloring matter1 fragrant or flavoring substances1 7aroma bouquet74 ,a good wine should contain all these ingredients in due proportion4 ,if there is an excess of one1 and a want of the other1 the wine will lose in quality4 ,must1 which contains all of these1 in due proportion1 we call normal must1 and only by determining the amount of sugar and acids in this so-called normal must1 can we gain the knowledge how to improve such must1 which does not contain the necessary proportion of each4 ,the frequent occurrence of unfavorable seasons in ,europe1 when the grapes did not ripen fully1 and were sadly deficient in sugar1 set intelligent men to thinking how this defect could be remedied2 and a grape crop1 which was almost worthless1 from its want of sugar1 and its excess of acids1 could be made to yield at least a fair article1 instead of the sour and unsaleable article generally produced in such seasons4 ,among the foremost who experimented with this object in view ,i will here name ,,chaptal1 ,,petiol2 but especially ,,dr4 ,,ludwig ,,gall1 who has at last reduced the whole science of wine-making to such a mathematical certainty1 that we stand amazed only1 that so simple a process should not have been discovered long ago4 ,it is the old story of the egg of ,columbus2 but the poor vintners of ,germany1 and ,france1 and we here1 are none the less deeply indebted to those intelligent and persevering men for the incalculable benefits they have conferred upon us4 ,the production of good wine is thus reduced to a mathematical certainty2 although we cannot in a bad season1 produce as high flavored and delicate wines1 as in the best years1 we can now always make a fair article1 by following the simple rules laid down by ,,dr4 ,,gall4 ,when this method was first introduced1 it was calumniated and despised--called adulteration of wine1 and even prohibited by the governments of ,europe2 but1 ,,dr4 ,,gall fearlessly challenged his opponents to have his wines analyzed by the most eminent chemists2 which was repeatedly done1 and the results showed that they contained nothing but such ingredients which pure wine should contain2 and since men like ,,von ,,babo1 ,,dobereiner and others have openly endorsed and recommended gallizing1 prejudice is giving way before the light of scientific knowledge4 ,illustration3 ,,fig4 #cb4 ,but to determine the amount of sugar and acids contained in the must we need a few necessary implements4 ,these are3 ,,the ,,must ,,scale ,,or ,,saccharometer4 ,the most suitable one now in use is the ,oechsle's must scale1 constructed on the principle that the instrument sinks the deeper into any fluid1 the thinner it is1 or the less sugar it contains4 ,fig4 #cb shows this instrument1 which is generally made of silver1 or ,german silver1 although they are also made of glass4 ,a1 represents a hollow cylinder--best made of glass1 filled with must to the brim1 into which place the must scale ,b4 ,it is composed of the hollow float a1 which keeps it suspended in the fluid2 of the weight c1 for holding in a perpendicular position2 and of the scale e divided by small lines into from fifty to one hundred degrees4 ,before the gauge is placed in the must1 draw it several times through the mouth1 to moisten it--but allow no saliva to adhere to it4 ,when the guage ceases to descend1 note the degree to which it has sunk2 after which press it down with the finger a few degrees further1 and on its standing still again1 the line to which the must reaches1 indicates its so-called weight1 expressed by degrees4 ,the must should be weighed in an entirely fresh state1 before it shows any sign of fermentation1 and should be free from husks1 and pure4 ,this instrument1 which is indispensable to every one who intends to make wine1 can be obtained in nearly every large town1 from the prominent opticians4 ,,jacob ,,blattner1 at ,st4 ,louis keeps them for sale4 ,the saccharometer will indicate the amount of sugar in the must1 and its use is so simple1 that every one can soon become familiar with it4 ,the next step in the improvement of wines was to determine the amount of acids the must contained1 and this problem has also been successfully solved by the invention of the acidimeter3 ,,the ,,acidimeter ,,and ,,its ,,use4 ,the first instrument of this kind which came into general use1 was one invented by ,,dr4 ,,otto1 and consists of a glass tube1 from ten to twelve inches in length1 half an inch in width1 and closed at the lower end4 ,fig4 #cc shows ,,otto',s ,acidimeter4 ,the tube is filled to the partition line a1 with tincture of litmus4 ,the must to be examined1 before it has begun to ferment is then poured into the tube1 until it reaches the line #j4 ,the blue tincture of litmus1 which would still be blue1 if water had been added1 is turned into rose-color by the action of the acids contained in the must4 ,if a solution of #a1cfi per cent1 of caustic ammonia is added to this red fluid1 and the tube is turned around to effect the necessary mixture1 keeping its mouth closed with the thumb1 after the addition of more or less of the ammonical fluid1 it will change into violet4 ,this tinge indicates the saturation of the acids1 and the height of the fluid in the tube now shows the quantity of acid in the must1 by whole1 half and fourth parts per cent4 ,the lines marked #a1 #b1 #c1 #d1 indicate whole per cents42 the short intermediate lines1 one-fourth per cents4 ,illustration3 ,,fig4 #cc4 ,when ,,dr4 ,,gall1 shortly before the vintage of #ahej1 first publicly recommended the dilution of the acids1 he was obliged to refer to this instrument1 as already known1 and everywhere at hand1 which was at the same time cheap1 and simple in its use4 ,it is true1 however1 that if must is examined by this instrument1 the quantity of acids contained in it1 is really somewhat larger than indicated by the instrument2 because the acids contained in the must require for their saturation a weaker solution of ammonia than acetic acid4 ,as however1 ,,otto',s acidimeter shows about one eighth of the acids less than the must actually contains1 and about as much acids combined with earths is removed during fermentation1 ,,dr4 ,,gall recommends that the quantity of acids be reduced to #f-a_/b1 or at most #g thousandths of ,,otto',s acidimeter1 and the results have shown that this was about the right proportion2 as the wines in which the acids were thus diluted were in favor with all consumers4 ,the acidimeter referred to was afterwards improved1 by making the tube longer and more narrow1 and dividing it into tenths of per cents1 instead of fourths2 thus dividing the whole above #j into thousandths4 ,but although by this improved acidimeter the quantity of acids could be ascertained with more nicety1 there remained one defect1 that in often turning the glass tube for mixing the fluids1 some of the contents adhered to the thumb in closing its mouth4 ,this defect was remedied in a new acidimeter1 invented by ,mr4 ,,geisler1 who also invented the new vaporimeter for the determination of the quantity of alcohol contained in wine4 ,it is based on the same principle as ,,otto',s1 but differs altogether in its construction4 ,it is composed of three parts1 all made of glass2 the mixing bottle1 ,fig4 #cd2 the ,pipette1 ,fig4 #ce2 and the burette1 ,fig #cf4 ,besides1 there should be ready three small glasses--one filled with tincture of litmus1 the second with a solution of #a1cfi per ammonia1 and the third with the must or wine to be tested2 also1 a taller glass1 or vessel1 having its bottom covered with cotton1 in which glass the burette1 after it has been filled with the solution of ammonia1 is to be placed in an upright position until wanted4 ,illustration3 ,,fig4 #cd4 ,illustration3 ,,fig4 #ce4 ,illustration3 ,,fig4 #cf4 ,to use this instrument the must and the tincture of litmus1 having first received the normal temperature of #ad ,reaumer1 are brought into the mixing bottle by means of the pipette1 which is a hollow tube of glass1 open on both ends4 ,to fill it1 place its lower end into the tincture or must1 apply the mouth to the upper end1 and by means of suction fill it with the tincture of litmus to above the line indicated at ,a4 ,the opening of the top is then quickly closed with the thumb2 by alternately raising the thumb1 and pressing it down again1 so much of the tincture is then allowed to flow back into the glass so as to lower the fluid to the line indicated at ,a4 ,the remainder is then brought into the bottle1 and the last drops forced out by blowing into the pipette4 ,in filling it with must1 raise the fluid in the same way1 until it comes up to the line indicated at ,b1 and then empty into the mixing bottle4 ,the burette consists of two hollow tubes of glass4 ,in filling it1 hold the smaller tube with the right hand into the glass containing the solution of ammonia1 apply the mouth to the larger one1 and by drawing in the fluid the tube is filled exactly to the line indicated at #j of the tube4 ,holding the mixing bottle by the neck between the thumb and forefinger of the left hand1 place the smaller tube of the burette into the mouth of the mixing bottle1 which must be constantly shaken2 let enough of the solution of ammonia be brought drop by drop1 into the mixture in the bottle1 till the red has been changed into the deep reddish blue of the purple onion4 ,this is the sign of the proper saturation of the acids4 ,to distinguish still better1 turn the mixing bottle upside down1 by closing its mouth with the thumb1 and examine the color of the fluid in the tube-shaped neck of the bottle1 and afterwards1 should it be required1 add another drop of the ammonia4 ,repeat this until the proper tone of color has been reached1 neither red nor blue4 ,after thus fixing the precise point of the saturation of the acids1 the burette is held upright1 and the quantity of the solution of ammonia consumed is accurately determined1--that is1 to what line on the scale the burette has been emptied4 ,the quantity of the solution so used corresponds with the quantity of acids contained in the must--the larger division lines opposite the numbers indicating the thousandths part1 and the smaller lines or dots the ten thousandths part4 ,until the eye has learned by practice to recognize the points of saturation by the tone of color1 it can be proven by means of litmus paper4 ,when the mixture in the bottle begins to turn blue1 put in the end of a slip of litmus paper about half an inch deep1 and then draw this end through your fingers1 moistened with water4 ,so long as the ends of the blue litmus paper become more or less reddened1 the acids have not been completely saturated4 ,only when it remains blue1 has the point of saturation been reached4 ,in examining red must1 the method should be modified as follows3--,instead of first filling the pipette with tincture of litmus1 fill it with water to the line ,a1 and transfer it into the bottle4 ,after the quantity of must has been added1 drop six-thousandths of the solution of ammonia into the mixture1 constantly shaking it while dropping1 then test it1 and so on1 until1 after every further addition required with litmus paper1 it is no longer reddened after having been wiped off4 ,,dr4 ,,gall further gives the following directions1 as a guide1 to distinguish and determine the proportion of acids which a must should contain1 to be still agreeable to the palate1 and good3 ,chemists distinguish the acid contained in the grape as the vinous1 malic1 grape1 citric1 tannic1 gelatinous and para-citric acids4 ,whether all these are contained in the must1 or which of them1 is of small moment for us to know4 ,for the practical wine-maker1 it is sufficient to know1 with full certainty1 that1 as the grape ripens1 while the proportion of sugar increases1 the quantity of acids continually diminishes2 and hence1 by leaving the grapes on the vines as long as possible1 we have a double means of improving their products--the must or wine4 ,all wines1 without exception1 to be of good and of agreeable taste1 must contain from #d-a_/b to #g thousandths parts of free acids1 and each must containing more than seven thousandths parts of free acids may be considered as having too little water and sugar in proportion to its quantity of acids4 ,in all wine-growing countries of ,germany1 for a number of years past1 experience has proved that a corresponding addition of sugar and water is the means of converting the sourest must1 not only into a good drinkable wine1 but also into as good a wine as can be produced in favorable years1 except in that peculiar and delicate aroma found only in the must of well-ripened grapes1 and which must and will always distinguish the wines made in the best seasons from those made in poor seasons4 ,the saccharometer and acidimeter1 properly used1 will give us the exact knowledge of what the must contains1 and what it lacks2 and we have the means at hand1 by adding water1 to reduce the acids to their proper proportion2 and by adding sugar1 to increase the amount of sugar the must should contain2 in other words1 we can change the poor must of indifferent seasons into the normal must of the best seasons in everything1 except its bouquet or aroma1 thereby converting an unwholesome and disagreeable drink into an agreeable and healthy one4 ,,the ,,change ,,of ,,the ,,must1 ,,by ,,fermentation1 ,,into ,,wine4 ,let us glance for a few moments at this wonderful1 simple1 and yet so complicated process1 to give a clearer insight into the functions which man has to perform to assist ,nature1 and have her work for him1 to attain the desired end4 ,i cannot put the matter in a better light for my readers than to quote again from ,,dr4 ,,gall4 ,he says3--,to form a correct opinion of what may and can be done in the manufacture of wine1 we must be thoroughly convinced that ,nature1 in her operations1 has other objects in view than merely to serve man as his careful cook and butler4 ,had the highest object of the ,creator1 in the creation of the grape1 been simply to combine in the juice of the fruit nothing but what is indispensable to the formation of that delicious beverage for the accommodation of man1 it might have been still easier done for him by at once filling the berries with wine already made4 ,but in the production of fruits1 the first object of all is to provide for the propagation and preservation of the species4 ,each fruit contains the germ of a new plant1 and a quantity of nutritious matter surrounding and developing that germ4 ,the general belief is1 that this nutritious matter1 and even the peculiar combination in which it is found in the fruit1 has been made directly for the immediate use of man4 ,this1 however1 is a mistake4 ,the nutritious matter of the grape1 as in the apple1 pear1 or any similar product1 is designed by ,nature only to serve as the first nourishment of the future plant1 the germ of which lies in it4 ,there are thousands of fruits of no use whatever1 and are even noxious to man1 and there are thousands more which1 before they can be used1 must be divested of certain parts1 necessary1 indeed1 to the nutrition of the future plant1 but unfit1 in its present state1 for the use or nourishment of man4 ,for instance1 barley contains starch1 mucilaginous sugar1 gum1 adhesive matter1 vegetable albumen1 phosphate of lime1 oil1 fibre and water4 ,all these are necessary to the formation of roots1 stalks1 leaves1 flowers and the new grain2 but for the manufacture of beer1 the brewer needs only the first three substances4 ,the same rule applies to the grape4 ,in this use of the grape1 all depends upon the judgment of man to select such of its parts as he wishes1 and by his skill he adapts and applies them in the best manner for his purposes4 ,in eating the grapes1 he throws away the skins and seeds2 for raisins1 he evaporates the water1 retaining only the solid parts1 from which1 when he uses them1 he rejects their seeds4 ,if he manufactures must1 he lets the skins remain4 ,in making wine1 he sets free the carbonic acid contained in the must1 and removes the lees1 gum1 tartar1 and1 in short1 everything deposited during1 and immediately after fermentation1 as well as when it is put into casks and bottles4 ,he not only removes from the wine its sediments1 but watches the fermentation1 and checks it as soon as its vinous fermentation is over1 and the formation of vinegar about to begin4 ,he refines his wine by an addition of foreign substances if necessary2 he sulphurizes it2 and1 by one means or another1 remedies its distempers4 ,the manufacture of wine is thus a many-sided art2 and he who does not understand it1 or knows not how to guide and direct the powers of ,nature to his own purposes1 may as well give up all hopes of success in it4 ,so far ,,dr4 ,,gall2 and to the intelligent and unbiased mind1 the truth and force of these remarks will be apparent1 without further extending or explaining them4 ,how absurd1 then1 the blind ravings of those who talk about natural wines1 and would condemn every addition of sugar and water to the must by man1 when ,nature has not fully done her part1 as adulteration and fraud4 ,why1 there is no such thing as a natural wine2 for wine--good wine--is the product of art1 and a manufacture from beginning to end4 ,would we not think that parent extremely cruel1 as well as foolish1 who would have her child without clothing1 simply because ,nature had allowed it to be born without it8 ,would not the child suffer and die1 because its mother failed to aid ,nature in her work1 by clothing and feeding it when it is yet unable to feed and clothe itself8 ,and yet1 would not that wine-maker act equally foolish who has it within his power to remedy the deficiencies of ,nature with such means as she herself supplies in good season1 and which ought and would be in the must but for unfavorable circumstances1 over which we have no control8 ,wine thus improved is just as pure as if the sugar and water had naturally been in the grapes in right proportions2 just as beneficial to health2 and only the fanatical know-nothing can call it adulterated4 ,but the prejudices will disappear before the light of science and truth1 however much ignorance may clamor against it4 ,,galileo1 when forced to abjure publicly his great discovery of the motion of the earth around the sun as a heresy and lie1 murmured between his teeth the celebrated words1 ,and yet it moves4 ,it did move2 and the theory is now an acknowledged truth1 with which every schoolboy is familiar4 ,thus will it be with improved wine-making4 ,it will yet be followed1 generally and universally1 as sure as the public will learn to distinguish between good and poor wine4 ,let us now observe for a moment the change which fermentation makes in converting the must into wine4 ,the nitrogeneous compounds--vegetable albumen1 gluten--which are contained in the grape1 and which are dissolved in the must as completely as the sugar1 under certain circumstances turn into the fermenting principle1 and so change the must into wine4 ,this change is brought about by the fermenting substance coming into contact with the air1 and receiving oxygen from it1 in consequence of which it coagulates1 and shows itself in the turbid state of must1 or young wine4 ,the coagulation of the lees takes place but gradually1 and just in the degree the exhausted lees settle4 ,the sugar gradually turns into alcohol4 ,the acids partly remain as tartaric acid1 are partly turned into ether1 or settle with the lees1 chrystallize1 and adhere to the bottom of the casks4 ,the etheric oil1 or aroma1 remains1 and develops into bouquet2 also the tannin1 to a certain degree4 ,the albumen and gluten principally settle1 although a small portion of them remains in the wine4 ,the coloring matter and extractive principle remain1 but change somewhat by fermentation4 ,thus it is the must containing a large amount of sugar needs a longer time to become clear than that containing but a small portion of it2 therefore1 many southern wines retain a certain amount of sugar undecomposed1 and they are called sweet1 or liqueur wines2 whereas1 wines in which the whole of the sugar has been decomposed are called sour or dry wines4 ,i have thought it necessary to be thus explicit to give my readers an insight into the general principles which should govern us in wine-making4 ,i have quoted freely from the excellent work of ,,dr4 ,,gall4 ,we will now see whether and how we can reduce it to practice4 ,i will try and illustrate this by an example4 ,,normal ,,must4 ,experiments continued for a number of years have proved that1 in favorable seasons1 grape juice contains1 on the average1 in #a1jjj lbs43 ,sugar1 #bdj lbs4 ,acids1 #f ,water1 #ged ----- #a1jjj ,this proportion would constitute what ,i call a normal must4 ,but now we have an inferior season1 and the must contains1 instead of the above proportions1 as follows3 ,sugar1 #aej lbs4 ,acids1 #i ,water1 #hda ----- #a1jjj ,what must we do to bring such must to the condition of a normal must8 ,this is the question thus arising4 ,to solve it1 we calculate thus3 ,if1 in six pounds of acids in a normal wine1 #bdj pounds of sugar appear1 how much sugar is wanted for nine pounds of acids8 ,answer1 #cfj pounds4 ,our next question is3 ,if1 in six pounds of acids in a normal must1 #ged pounds of water appear1 how much water is required for nine pounds of acids8 ,answer1 #a1aca pounds4 ,as1 therefore1 the must which we intend to improve by neutralizing its acids1 should contain #cfj pounds of sugar1 nine pounds of acids1 and #a1aca pounds of water1 but contains already #aej pounds of sugar1 #i pounds of acids1 and #hda pounds of water1 there remain to be added1 #baj pounds of sugar1 no acids1 and #bij pounds of water4 ,by ameliorating a quantity of #a1jjj pounds must by #baj pounds sugar1 and #bij pounds water1 we obtain #a1ejj pounds of must1 consisting of the same properties as the normal must1 which makes a first-class wine4 ,this is wine-making1 according to ,,gall',s method1 in ,europe4 ,now1 let us see what we can do with it on ,american soil1 and with ,american grapes4 ,,the ,,must ,,of ,,american ,,grapes4 ,if we examine the must of most of our ,american wine grapes closely1 we find that they not only contain an excess of acids in inferior seasons1 but also a superabundance of flavor or aroma1 and of tannin and coloring matter4 ,especially of flavor1 there is such an abundance that1 were the quantity doubled by addition of sugar and water1 there would still be an abundance2 and with some varieties1 such as the ,concord1 if fermented on the husks1 it is so strong as to be disagreeable4 ,we must1 therefore1 not only ameliorate the acid1 but also the flavor and the astringency1 of which the tannin is the principal cause4 ,therefore it is1 that to us the knowledge of how to properly gallize our wines is still more important than to the ,european vintner1 and the results which we can realize are yet more important4 ,by a proper management1 we can change must1 which would otherwise make a disagreeable wine1 into one in which everything is in its proper proportion1 and which will delight the consumer1 to whose fastidious taste if would otherwise have been repugnant4 ,true1 we have here a more congenial climate1 and the grapes will generally ripen better1 so that we can in most seasons produce a drinkable wine4 ,but if we can increase the quantity1 and at the same time improve the quality1 there is certainly an inducement1 which the practical business sense of our people will not fail to appreciate and make use of4 ,there is1 however1 one difficulty in the way4 ,i do not believe that the acidimeter can yet be obtained in the country1 and we must import them direct from the manufacturers1 ,,dr4 ,l4 ,c4 ,,marquart1 of ,bonn1 on the ,rhine2 or ,j4 ,,diehn1 ,frankfort-on-the-,main4 ,however1 this difficulty will soon be overcome2 and1 indeed1 although it is impossible to practice gallizing without a saccharometer1 we may get at the surplus of acids with tolerable certainty by the results shown by the saccharometer4 ,to illustrate this1 ,i will give an example3 ,last year was one of the most unfavorable seasons for the ripening of grapes we have ever had here1 and especially the ,catawba lost almost nine-tenths of its crop by mildew and rot2 it also lost its leaves1 and the result was1 that the grapes did not ripen well4 ,when gathering my grapes1 upon weighing the must1 ,i found that it ranged from #eb to #gj2 whereas1 in good seasons1 ,catawba must weighs from #hj to #ie4 ,i now calculated thus3 if normal must of ,catawba should weigh at least #hj1 and the must ,i have to deal with this season will weigh on an average only #fj1 ,i must add to this must about #a_/b lb4 of sugar to bring it up to #hj4 ,but now ,i had the surplus acid to neutralize yet4 ,to do this1 ,i calculated thus3 ,if1 even in a normal ,catawba must1 or a must of the best seasons1 there is yet an excess of acid1 ,i can safely count on there being at least one-third too much acid in a must that weighs but #fj4 ,i1 therefore1 added to every #ajj gallons of must #dj gallons of soft water1 in which ,i had first dissolved #hj lbs4 of crushed sugar1 which brought the water1 when weighed after dissolving the sugar in it1 up to #hj4 ,now1 ,i had yet to add #ej lbs41 or half a pound to each gallon of the original must1 to bring this up to #hj4 ,i thus pressed1 instead of #ajj gallons1 #aej gallons1 from the same quantity of grapes2 and the result was a wine1 which every one who has tasted it has declared to be excellent ,catawba4 ,it has a brilliant pale yellow color1 was perfectly clear #ast of ,january1 and sold by me to the first one to whom ,i offered it1 at a price which ,i have seldom realized for ,catawba wine made in the best seasons1 without addition of sugar or water4 ,true1 it has not as strong an aroma as the ,catawba of our best seasons1 nor has it as much astringency2 but this latter ,i consider an advantage1 and it still has abundant aroma to give it character4 ,another experiment ,i made with the ,concord satisfied me1 without question1 that the must of this grape will always gain by an addition of water and sugar4 ,i pressed several casks of the pure juice1 which1 as the ,concord had held its leaves and ripened its fruit very well1 contained sugar enough to make a fair wine1 namely1 #ge4 ,this ,i generally pressed the day after gathering1 and put into separate casks4 ,i then took some must of the same weight1 but to which ,i had added1 to every #ajj gallons1 #ej gallons of water1 in which ,i had diluted sugar until the water weighed #ge1 or not quite two pounds of sugar to the gallon of water1 pressed also after the expiration of the same time1 and otherwise treated in the same manner4 ,both were treated exactly alike1 racked at the same time2 and the result is1 that every one who tries the two wines1 without knowing how they have been treated1 prefers the gallized wine to the other--the pure juice of the grape4 ,it is more delicate in flavor1 has less acidity1 and a more brilliant color than the first1 the ungallized must4 ,they are both excellent1 but there is a difference in favor of the gallized wine4 ,,dr4 ,,gall recommends grape sugar as the best to be used for the purpose4 ,this is made from potato starch2 but it is hard to obtain here1 and ,i have found crushed loaf sugar answer every purpose4 ,i think this sugar has the advantage over grape sugar1 that it dissolves more readily1 and can even be dissolved in cold water1 thus simplifying the process very much4 ,it will take about two pounds to the gallon of water to bring this up to #hj1 which will make a wine of sufficient body4 ,the average price of sugar was about #bb cents per pound1 and the cost of thus producing an additional gallon of wine1 counting in labor1 interest on capital1 etc41 will be about #fj cents4 ,when the wine can be sold at from #b to #c per gallon1 the reader will easily perceive of what immense advantage this method is to the grape-grower1 if he can thereby not only improve the quality1 but also increase the quantity of the yield4 ,the efforts made by the ,commissioner of ,patents1 and the contributors to the annual reports from the ,patent ,office1 to diffuse a general knowledge of this process1 can therefore not be commended too highly4 ,it will help much to bring into general use1 among all classes1 good1 pure1 native wines2 and as soon as ever the poorer classes can obtain cheap agreeable wines1 the use of bad whiskey and brandy will be abandoned more and more1 and this nation will become a more temperate people4 ,but this is only the first step4 ,there is a way to still further increase the quantity4 ,,dr4 ,,gall and others found1 by analyzing the husks of the grape after the juice had been extracted by powerful presses1 that they not only still contained a considerable amount of juice1 but also a great amount of extracts1 or wine-making principles1 in many instances sufficient for three times the bulk of the juice already expressed4 ,this fact suggested the question3 ,as there are so many of these valuable properties left1 and only sugar and water exhausted1 why cannot these be substituted until the others are completely exhausted8 ,it was found that the husks still contained sufficient of acids1 tannin1 aroma1 coloring matter1 and gluten4 ,all that remained to be added was water and sugar4 ,it was found that this could be easily done2 and the results showed that wine made in this manner was equal1 if not superior1 to some of that made from the original juice1 and was often1 by the best judges1 preferred to that made from the original must4 ,i have also practiced this method extensively the last season2 and the result is1 that ,i have fully doubled the amount of wine of the ,norton's ,virginia and ,concord4 ,i have thus made #b1ejj gallons of ,concord1 where ,i had but #a1jcj gallons of original must2 and #b1fjj gallons of ,norton's ,virginia1 where ,i had but #a1cjj gallons of must4 ,the wines thus made were kept strictly separate from those made from the original juice1 and the result is1 that many of them are better1 and none inferior1 to the original must2 and although ,i have kept a careful diary of wine-making1 in which ,i have noted the process how each cask was made1 period of fermentation on the husks1 quantity of sugar used1 etc41 and have not hesitated to show this to every purchaser after he had tasted of the wine1 they generally1 and with very few exceptions1 chose those which had either been gallized in part1 or entirely4 ,illustration3 ,,fig4 #cg4 ,,union ,,village4--,berries #a_/c diameter4 ,my method in making such wines was very simple4 ,i generally took the same quantity of water1 the husks had given original must1 or in other words1 when ,i had pressed #ajj gallons of juice1 ,i took about #hj gallons of water4 ,to make ,concord wine1 ,i added #a-c_/d lbs4 of sugar to the gallon1 as ,i calculated upon some sugar remaining in the husks1 which were not pressed entirely dry4 ,this increased the quantity1 with the juice yet contained in the husks to #ajj gallons1 and brought the water to #gj2 calculating that from #e to #aj still remained in the husks1 it would give us a must of about #hj4 ,the grapes1 as before remarked1 had been gathered during the foregoing day1 and were generally pressed in the morning4 ,as soon as possible the husks were turned into the fermenting vat again1 all pulled apart and broken1 and the water added to them4 ,as the fermentation had been very strong before1 it immediately commenced again4 ,i generally allowed them to ferment for twenty-four hours1 and then pressed again1 but pressed as dry as possible this time4 ,the whole treatment of this must was precisely similar to that of the original4 ,in making ,norton's ,virginia1 ,i would take1 instead of #a-c_/d lbs41 #b lbs4 of sugar to the gallon--as it is naturally a wine of greater body than the ,concord--and ,i aimed to come as near to the natural must as possible4 ,i generally fermented this somewhat longer1 as a darker color was desired4 ,the time of fermentation must vary1 of course1 with the state of the atmosphere2 in cooler weather1 both pressings should remain longer on the husks4 ,the results1 in both varieties were wines of excellent flavor1 good body1 a brilliant color1 with enough of tannin or astringency1 and sufficient acid--therefore1 in every way satisfactory4 ,the experiments1 however1 were not confined to these alone1 but extended over a number of varieties1 with good results in every case4 ,of all varieties tried1 however1 ,i found that the ,concord would bear the most of gallizing1 without losing its own peculiar flavor2 and ,i satisfied myself1 that the quantity in this grape can safely be increased here1 from #ajj gallons of must to #bej gallons of wine1 and the quality yet be better1 than if the must had been left in its normal condition4 ,and it is here again where only experience can teach us how far we can go with a certain variety4 ,it must be clear and apparent to any one who is ever so slightly acquainted with wine-making1 how widely different the varieties are in their characteristics and ingredients4 ,we may lay it down as a general rule1 however1 that our native grapes1 with their strong and peculiar flavors1 and their superabundance of tannin and coloring matter1 will admit of much more gallizing1 than the more delicately flavored ,european kinds4 ,i have thus tried only to give an outline of the necessary operations1 as well as the principles lying at the foundation of them4 ,i have also spoken only of facts as ,i have found them1 as ,i am well aware that this is a field in which ,i have much to learn yet1 and where it but poorly becomes me to act the part of teacher4 ,those desiring more detailed information1 ,i would refer to the ,patent ,office ,reports of #ahei-fj1 where they will find valuable extracts from the works of ,,dr4 ,,gall2 and also to the original works4 ,if we look at the probable effect these methods of improving wines are likely to have upon grape-culture1 it is but natural that we should ask the question3 ,is there anything reprehensible in the practice--any reason why it should not become general8 ,the answer to this is very simple4 ,they contain nothing which the fermented grape juice1 in its purest and most perfect state does not also contain4 ,therefore1 they are as pure as any grape juice can be1 with the consideration in their favor1 that everything is in the right proportion4 ,therefore1 if wine made from pure grape juice can be recommended for general use1 surely1 the gallized wines can also be recommended4 ,,dr4 ,,gall has repeatedly offered to pay a fine for the benefit of the poor1 if the most critical chemical analysis could detect anything in them1 which was injurious to health1 or which pure wines ought not to contain1 and his opponents have always failed to show anything of the kind4 ,i know that some of my wine-making friends will blame me for thus letting the cat out of the bag4 ,they seem to think that it would be better to keep the knowledge we have gained1 to ourselves1 carefully even hiding the fact that any of our wines have been gallized4 ,but it has always been a deep-seated conviction with me1 that knowledge and truth1 like ,god's sun should be the common property of all ,his children--and that it is the duty of every one not to hide his light under a bushel1 but seek to impart it to all1 who could1 perhaps1 be benefitted by it4 ,and why1 in reality1 should we seek to keep as a secret a practice which is perfectly right and justifiable8 ,if there is a prejudice against it1 7and we know there is71 this is not the way to combat it4 ,only by meeting it openly1 and showing the fallacy of it1 can we hope to convince the public1 that there is nothing wrong about it4 ,truth and justice need never fear the light--they can only gain additional force from it4 ,i do not even attempt to sell a cask of gallized wine1 before the purchaser is made fully acquainted with the fact1 that it has been gallized4 ,it is a matter of course1 that many1 who go to work carelessly and slovenly1 will fail to make good wine1 in this or any other way4 ,to make a good article1 the nature of each variety and its peculiarities must be closely studied--we must have as ripe grapes as we can get1 carefully gathered2 and we need not think that water and sugar will accomplish everything4 ,there is a limit to everything1 and to gallizing as well as to anything else4 ,as soon as we pass beyond that limit1 an inferior product will be the result4 ,but let us glance a moment at the probable influence this discovery will have on ,american grape culture4 ,it cannot be otherwise than in the highest degree beneficial2 for when we simply look at grape-culture as it was ten years ago1 with the simple product of the ,catawba as its basis2 a variety which would only yield an average of1 say #bjj gallons to the acre--often very inferior wine--and look at it to-day1 with such varieties as the ,concord1 yielding an average of from #a1jjj to #a1ejj gallons to the acre1 which we can yet easily double by gallizing1 thus in reality yielding an average of #b1ejj gallons to the acre of uniformly good wine2 can we be surprised if everybody talks and thinks of raising grapes8 ,truly1 the time is not far distant--of which we hardly dared to dream ten years ago--and which we then thought we would never live to see2 when every ,american citizen can indulge in a daily glass of that glorious gift of ,god to man1 pure1 light wine2 and the ,american nation shall become a really temperate people4 ,and there is room for all4 ,let every one further the cause of grape-culture4 ,the laborer by producing the grapes and wine2 the mechanic by inventions2 the law-giver by making laws furthering its culture1 and the consumption of it2 and all by drinking wine1 in wise moderation of course4 ,,wine ,,making ,,made ,,easy4 ,some of my readers may think ,i did not look much to this1 which ,i told them was one of the objects of this little work4 ,to vindicate it and myself ,i will here state1 that our object should always be to attain the highest perfection in everything4 ,but1 while ,i am aware that ,i have generally given the outline of operations on a large scale1 ,i have never for a moment lost sight of the interests of those1 who1 like myself1 are compelled1 by bitter necessity1 to commence at the lowest round of the ladder4 ,and how could ,i forget the bitter experience of my first years1 when hindered by want of means2 but also the feelings of sincere joy1 of glad triumph1 when ,i had surmounted one more obstacle1 and saw the path open wider before me at every step2 and ,i can1 therefore1 fully sympathize with the poor laborer1 who has nothing but his industrious hands and honest will to commence with4 ,while1 therefore1 it is most advantageous to follow grape-growing and wine-making with all the conveniences of well prepared soil1 substantial trellis1 a commodious wine cellar and all its appurtenances2 yet1 it is also possible to do without most of these conveniencies in the beginning1 and yet succeed4 ,if the grape-grower has not capital to spare to buy wire1 he can1 if he has timber on his land1 split laths and nail them to the posts instead of wire4 ,he can layer his plants even the first summer1 and thus raise a stock for further planting2 or dispose of them1 as already mentioned in the beginning of this work4 ,or he can lease a piece of land from some one who wishes to have a vineyard planted on it1 and who will furnish the plants to him1 besides the necessary capital for the first year or so4 ,i have contracted with several men without means in this manner1 furnished them a small house1 the necessary plants1 and paid them #aej the first two years1 they giving me half the returns of the vineyards1 in plants and grapes2 and they have become wealthy by such means4 ,one of my tenants has realized over #h1jjj for his share the last season1 and will very likely realize the same amount next season4 ,and if he cannot afford to build a large cellar in the beginning1 he can also do with a small one1 even the most common house cellar will do through the winter1 if it is only kept free from frost4 ,one of our most successful wine-growers here1 commenced his operations with a simple hole in the ground1 dug under his house1 and his first wine press was merely a large beam1 let into a tree1 which acted as a lever upon the grapes1 with a press-bed1 also of his own making4 ,a few weeks ago the same man sold his last year's crop of wine for over #i1jjj in cash1 and has raised some #b1jjj worth more in vines1 cuttings1 etc4 ,of course1 it is not advisable to keep the wine over summer in an indifferent cellar1 but during fermentation and the greater part of winter1 it will answer very well1 and he can easily dispose of his wine1 if good1 as soon as clear4 ,or he can dispose of his grapes at a fair price1 to one of his neighbors1 or take them to market4 ,but there is another consideration1 which ,i cannot urge too strongly upon my readers1 and which will do much to make grape-growing and wine-making easy4 ,it is the forming of grape colonies1 of grape-growers' villages4 ,the advantages of such a colony will be easily seen4 ,if each one has a small piece of suitable land1 7and he does not need a large one to follow grape-growing71 the neighbors can easily assist each other in ploughing and sub-soiling2 they will be able to do with fewer work animals1 as they can hitch together1 and first prepare the soil for one and then for the other2 the ravages of birds and insects will hardly be felt2 they can join together1 and build a large cellar in common1 where each one can deliver and store his wine1 and of which one perhaps better acquainted with the management of wine than the others1 and whom all are willing to trust1 can have the management4 ,if there should be no such man among them1 an experienced cooper can be hired by all1 who can also manufacture the necessary casks4 ,an association of that kind has also1 generally1 the preference in the market over a single individual1 and they are able to obtain a higher price for their products1 if they are of good quality4 ,there are thousands upon thousands of acres of the best grape lands yet to be had in the ,west1 especially in ,missouri1 at a merely nominal price1 which would be well adapted for settlements of that kind2 where the virgin soil yet waits only the bidding of intelligent labor--of enterprising and industrious men--to bring forth the richest fruits4 ,there is room for all--may it soon be filled with willing hearts to undertake the task4 ,and how much easier for you to-day1 men with the active hand and intelligent brain1 to commence--with the certainty of success before you--with varieties which will yield a large and sure return every year2 with the market open before you1 and the experience of those who have commenced1 to guide you2 with the reputation of ,american wines established2 with double the price per gallon--and ten times the yield--compared with the beginner of only ten years ago1 with nothing but uncertainty2 uncertainty of yield1 uncertainty of quality1 of price1 and of effecting a sale4 ,it took a brave heart then1 and an iron will2 the determination to succeed1--succeed against all obstacles4 ,and yet1 hundreds have commenced thus1 and have succeeded4 ,can you hesitate1 when the future is all bright before you1 and the thousand and one obstacles have been overcome8 ,if you do1 you are not fit to be a grape-grower4 ,go toil and drudge for so many cents per day1 in some factory1 and end life as you have begun it4 ,god's free air1 the cultivation of one of ,his noblest gifts1 destined to make glad the heart in this rugged world of ours1 is not for you4 ,i may pity you1 but ,i cannot sympathize with nor assist you1 except by raising a cheap glass of wine to gladden even your cheerless lot4 ,illustration3 ,,fig4 #ch4 ,,maxatawny4--,berries #a_/b diameter4 ,,statistics4 ,,cost ,,of ,,establishing ,a ,,vineyard4 ,in this1 of course1 allowances must be made for soil1 locality1 cost of plants1 cost of timber1 etc41 which will vary with the locality4 ,the estimation given here is about what it would cost here1 with the leading varieties4 ,,cost ,,of ,,an ,,acre ,,of ,,concord4 ,preparing ground by ploughing1 laying off1 etc41 #ej #jj #gjj first-class yearling plants1 to be planted #faj1 #ab per hundred1 #hd #jj #dej posts1 #ae feet apart1 #aj cents each1 #de #jj #dej intermediate stakes1 #c #ac #ej #fjj lbs4 ,no4 #ab wire1 #af cents per lb41 #if #jj ,cost of erecting trellis1 #ej #jj ,attendance1 labor1 etc41 during first year1 #ej #jj ,interest on capital1 #bj #jj ------ #djh #ej ,the following year the vineyard can be made to pay all expenses1 by layering1 etc4 ,,cost ,,of ,,an ,,acre ,,of ,,herbemont4 ,preparing ground1 #ej #jj #gjj first class plants1 #faj1 #be per hundred1 #age #jj #dej posts1 #aj cents each1 #de #jj #dej stakes1 #c #ac #ej #fjj lbs4 wire1 #af cents per lb41 #if #jj ,cost of erecting trellis1 #ej #jj ,attendance1 labor1 during first two years1 #abe #jj ,interest on capital during first two years1 #ff #jj ------ #fbj #ej ,,cost ,,of ,,an ,,acre ,,of ,,norton',s ,,virginia4 ,preparation of soil1 etc41 #ej #jj #hej plants1 first class1 to be planted #fh1 #be per hundred1 #bab #ej #dej posts1 #aj cents each1 #de #jj #dej stakes1 #c #ac #ej #fjj lbs4 ,no4 #ab wire1 #af cents per lb41 #if #jj ,cost of erecting trellis1 #ej #jj ,attendance1 labor1 etc41 during first two years1 #abe #jj ,interest on capital during first two years1 at #f per cent4 per annum1 #gj #jj ------ #ffb #jj ,,cost ,,of ,,an ,,acre ,,of ,,delaware4 ,cost of preparing ground1 #ej #jj #a1bjj first-class plants1 planted #ff1 #djj #jj #dej posts1 #aj cents each1 #de #jj #dej stakes1 #c #ac #ej #fjj lbs4 ,no4 #ab wire1 #af cents per lb4 #if #jj ,cost of erecting trellis1 #ej #jj ,cost of cultivation two first years1 #abe #jj ,interest on capital two years1 #ib #jj ------ #hga #ej ,,cost ,,of ,,an ,,acre ,,of ,,catawba4 ,preparing ground1 #ej #jj ,cost of #a1bjj plants1 #ff1 #de #jj #dej posts1 #aj cents each1 #de #jj #dej stakes1 #c #ac #ej #fjj lbs4 wire1 #af cents per lb41 #if #jj ,cost of erecting trellis1 #ej #jj ,attendance during two years1 #abe #jj ,interest on capital two years1 #ci #jj ------ #dfc #ej ,,product4 ,the following has been the produce of a vineyard of ,catawba1 now under my management1 since #ahdi3 ,bearing ,vines ,gallons of ,yield per season4 bearing4 ,wine4 ,price4 acre4 #ahdi1 #ast year1 #a1ejj #gej #a4be #fjj #jj #ahej1 #b;d #b1jjj #aej #a4be #ie #jj #ahea1 #c;d #b1jjj #ejj #a4be #cjj #jj #aheb1 #dth #a1hjj #baj #a4be #abj #jj #ahec4 #eth #a1ejj #ehj #a4be #ejj #jj #ahed1 #fth #b1ejj #gej #a4ej #fjj #jj #ahee1 #gth #c1jjj #bcj #b4jj #aej #jj #ahef #hth #d1jjj #aej #b4jj #ge #jj #aheg #ith #d1jjj #b1jjj #a4bj #fjj #jj #aheh1 #ajth #d1jjj #baj #a4bj #fj #jj #ahei1 #aath #d1bjj #a1bjj #a4bj #cfj #jj #ahfj1 #abth #d1bjj #a1cjj #a4be #dje #jj #ahfa1 #acth #d1bjj #aej #a4jj #cg #ej #ahfb1 #adth #d1bjj #bj #b4jj #aj #jj #ahfc1 #aeth #d1bjj #aej #b4jj #ge #jj #ahfd1 #afth #d1bjj #aej #b4jj #ge #jj #ahfe1 #agth #d1bjj #ejj #b4jj #bej #jj ,which will show the average yield per acre1 to have been somewhat over #bej #jj ,deduct from this cost of labor per year1 per acre1 #ej #jj ,interest on capital1 #dj #jj-ij #jj ,would leave a clear profit1 per acre1 of #afj #jj ,the poor returns were nearly all occasioned by mildew and rot1 with the exception of #ahfb1 when a very destructive hail-storm swept away almost the entire crop2 and in #ahfd1 when the vines were all killed down to the snow line by frost the preceding winter4 ,the following is the cost of a vineyard planted by me in ,may1 #ahfa1 containing about #c1jjj vines1 on #b-a_/b acres of ground4 ,the ground could not be made ready until late in the season1 consequently many of the vines failed to grow1 and had to be replanted the second season3 #agjj ,norton's ,virginia1 #bj4jj per hundred1 #cdj #jj #djj ,concord 7small71 #be #ajj #jj #cej ,delaware1 #ej #age #jj #aej ,herbemont1 #be #cg #ej #ej ,cunningham1 #ej #be #jj ,other varieties assorted1 #ajj #jj ,cost of clearing1 ploughing1 and planting1 #ej per acre1 #abe #jj ,putting up trellis1 #aej per acre1 #cge #jj ,interest on capital1 #ajj #jj -------- #a1cgg #ej ,,product4 ,for layers and cuttings made #ast year1 #cci #jj #b;d #abjj #jj #c;d #bejj #jj ,concord grapes sold1 #b1jjj lbs41 net #af cents1 #cbj #jj ,plants and cuttings fourth year1 #djjj #jj #b1jdj lbs4 of grapes 7,concord71 marketed at #bd cents per lb41 net #dhi #fj -------- #h1hdh #fj ,,produce ,,fifth ,,year4 #a1jcj gallons ,concord at #b4ej #b1ege #jj #a1cjj ,norton's ,virginia #d4jj #e1bjj #jj #abe ,herbemont #c4jj #cge #jj #cj ,cunningham #d4jj #abj #jj #dj ,delaware #f4jj #bdj #jj #aj ,clinton #c4jj #cj #jj #ej ,other ,varieties #c4jj #aej #jj #ccf ,hartford ,prolific ,grapes #bj cts4 per lb4 #fg #bj #eg1jjj ,plants from cuttings and layers1 average price #ajj per thousand #e1gjj #jj --------- #ad1deg #bj ,leaving the product of the first five years #bc1cje #hj ,from which deduct expenses for plants1 trellis1 etc41 #a1bgg ,interest on capital at #e per cent4 #ejj ,cost of labor #ast4 year1 #aej #b;d4 #cjj #c;d4 #djj #dth4 #ejj #eth4 #ejj ----- ,total ,cost #c1fbg --------- ,leaves clear profit for first five years of #ai1fgi #hj ,the fourth year1 nearly all the fruit buds of the vines had been killed above the snow line1 but ,i made1 besides the grapes sold1 about #a1ejj worth of wine1 which was emptied by the rebels in their raid that fall1 and consequently lost4 ,the vines were not all in bearing this last season1 for reasons already given2 and the whole amount of vines bearing1 was not more than #b1bjj--;hardly two acres4 ,if my readers will contrast this with the yield of the ,catawba vineyard1 they will see the difference in yield between varieties suited to the climate and soil1 and those unused to it4 ,the last season--although unfavorable to the ,catawba--produced an enormous yield of ,concord and ,norton's ,virginia1 and cannot be taken as an average crop4 ,i think about #gjj gallons of ,norton's ,virginia1 and #a1bjj gallons of ,concord would be a fair average estimate per year--which the vines can easily produce1 and remain healthy and vigorous4 ,,yield ,,of ,,mr4 ,,michael ,,poeschel's ,,vineyard4--,,catawba4 ,year after planting4 ,acres in ,vines4 ,yield4 ,price4 #ahdg1 #b;d #e-f #bd gallons #b4jj #ahdh1 #c;d #c-f #a1jjj #b4jj #ahdi1 #dth #b #fjj #a4ej #ahej1 #eth #b #cej #a4be #ahea1 #fth #b-a_/b #dej #a4ge #aheb1 #gth #b-a_/b #ejj #a4ej #ahec1 #hth #b-a_/b #cej #b4jj #ahed1 #ith #c-a_/b #hjj #b4jj #ahee1 #ajth #c-a_/b #ej #a4ej #ahef1 #aath #c-a_/b #a1jjj #a4be #aheg1 #abth #f #d1ejj #a4ej #aheh1 #acth #f #a1ajj #a4ge #ahei1 #adth #f #a1ejj #a4ej #ahfj1 #aeth #f #b1jjj #a4be #ahfa1 #afth #f #bej #a4jj #ahfb1 #agth #f #cjj #a4ej #ahfc1 #ahth #h #b1jjj #a4ae ,,new ,,vineyard ,,of ,,mr4 ,,michael ,,poeschel1 ,,planted ,,in #ahfa1 #ahfc--;,,first ,,partial ,,crop4 #ejj ,gallons ,norton's ,virginia--#b acres1 at #c per gallon #a1ejj #jj ,grapes sold from #a_/b acre of ,concords #djj #jj ,plants from cuttings and layers sold #b1jjj #jj -------- #c1ijj #jj #ahfd4--,,second ,,crop4--,,vines ,,badly ,,frosted ,,in ,,winter4 #b ,acres of ,norton's ,virginia produced #fjj gallons1 at #d #ej #b1gjj #jj #b-a_/b ,acres of ,catawba1 produced #djj gallons1 at #b #ae #hej #jj ,grapes sold from #a_/b acre of ,concord #djj #jj ,plants sold #a1ejj #jj -------- #e1dej #jj #ahfe--,,third ,,crop4 #b-c_/d ,acres of ,norton's ,virginia1 produced #b1jjj gallons at #d #h1jjj #jj #b-a_/b ,acres ,catawba1 produced #dej gallons at #a #ge #ghg #ej #a-a_/d ,acres ,concord1 produced #a1jjj gallons1 at #bej #b1ejj #jj #a_/b acre ,herbemont produced #djj gallons1 at #c per gallon1 #a1bjj #jj #a_/b acre ,rulander produced #ej gallons1 at #e #bej #jj ,plants sold1 #a1ejj #jj --------- #ad1bcg #ej ,this vineyard was trenched at an average cost of #abj dollars to the acre1 and most of the vines are planted #ee1 evidently too close4 ,they are trained to wire trellis1 as described in a former part of this work1 and receive close attention1 and the very best cultivation4 ,,yield ,,of ,,vineyard ,,of ,,mr4 ,,william ,,poeschel--#aheg4 #a-a_/b acres of ,catawba produced #a1jej gallons of wine2 sold at #a1djb #ej #aheh4 #a-c_/d acres of ,catawba produced #bej gallons2 sold at #a4aj per gallon1 #bge #jj #ahei4 #a-c_/d acres ,catawba produced #cjj gallons2 sold at #a4be per gallon1 #cge #jj #ahfj4 #b acres of ,catawba produced #h1hdc lbs4 of grapes2 sold at #aj;c4 per lb41 #hhd #cj #abj gallons of wine1 at #a4bj per gallon1 #add #jj #bcj #j4ie #bah #ej ,plants sold1 #fjj #jj -------- #a1hdf #hj #ahfa4 #b acres of ,catawba produced #bgj gallons1 at #a4je per gallon1 #bhc #ej ,plants sold1 #ejj #jj ------ #ghc #ej #ahfb4 #b acres ,catawba produced #f1gah lbs4 of grapes2 sold at #i cents per lb41 #fjd #fb #bbe gallons of wine1 sold at #a4be per gallon1 #bha #be #ge of ,norton's ,virginia1 from about #a-ajth of an acre1 at #b4ge per gallon1 #bjf #be ,plants sold1 #fej #jj -------- #a1gdb #ab #ahfc--b-a_/d ,,acres ,,in ,,all4 #gbj gallons of ,catawba1 at #a4he per gallon1 #a1ccb #jj #fj ,concord1 at #b4jj #abj #jj #gj ,herbemont1 at #b #adj #jj #dj ,norton's ,virginia1 #c #abj #jj ,plants sold1 #hjj #jj -------- #b1eab #jj #ahfd--b-a_/d ,,acres ,,in ,,bearing2 ,,vines ,,badly ,,frosted4 #de gallons ,catawba1 #b4jj per gallon1 #ij #jj #db ,concord1 #b4ej #aje #jj #bj ,norton's ,virginia and ,delaware mixed1 at #e4be per gallon1 #aje #jj #aj ,norton's ,virginia1 second class1 at #c #cj #jj ,plants sold1 #cjj #jj ------ #fcj #jj #ahfe--e ,,acres ,,in ,,bearing4 #b-a_/b acre ,catawba produced #ijj galls41 at #a4ge1 #a1ege #jj #a_/b ,concord #gjj #b4ej1 #a1gej #jj #a ,norton's ,vir4 #fjj #d4jj1 #b1djj #jj #a_/c ,delaware #abj #e4jj1 #fjj #jj #a_/b ,herbemont #cej #b4ej1 #hge #jj ,balance in other varieties1 #aej #jj ,plants sold1 #idj #jj -------- #h1bij #jj ,this vineyard has one of the best locations for ,catawba and ,delaware in the neighborhood1 and its proprietor one of the most intelligent and industrious cultivators and wine-manufacturers in the vicinity4 ,the following are copied from the report of a special committee appointed by the ,cincinnati ,horticultural ,society1 to inquire into the condition of vineyards1 and report whether or not grape-growing was still profitable4 ,i regret to say that our ,cincinnati friends have not1 generally speaking1 paid as much attention to the introduction and testing of better varieties--and there are but few vineyards in that neighborhood--where any other variety than the ,catawba has been planted to any extent4 ,it is to be hoped that the signal failure of that variety last season will do much to open their eyes to the full importance of the subject1 and to abandon the ,catawba1 which evidently will not pay any longer4 ,but1 as we have already said1 there are other varieties of grapes being successfully grown in this vicinity1 and we have extended our researches to some of those vineyards1 and give the results as follows3-- ,ives' ,seedling is a grape of much promise1 not addicted to mildew and rot4 ,col4 ,,wahring1 of ,indian ,hill1 in this county1 has a small vineyard1 only two acres in bearing1 which made1 the past season1 #fej gallons of wine4 ,the season previous1 only one acre in bearing1 yielded #efj gallons4 ,the ,colonel makes his account for the past season's business stand as follows3-- #fej gallons of wine1 sold at #d4aj per gallon1 #b1ffe #jj ,sale of cuttings1 #a1ejj #jj -------- #d1afe #jj ,deduct cost of taking care of vineyard1 #ajj #jj -------- ,leaving net product of vineyard1 #d1jfe #jj ,or over #b1jjj per acre4 ,norton's ,virginia is another promising grape that is being grown considerably hereabouts4 ,the ,messrs4 ,,bogen have given us their figures for the product of this grape1 as follows3 #ahfc--;,from #a-a_/b acres1 first year in bearing1 they made #ejj gallons1 sold at #c per gallon1 #a1ejj #jj ,sale of cuttings1 #djj #jj ,sale of roots from layers1 #hjj #jj -------- #b1gjj #jj ,deduct from this1 for cost of culture1 #ajj #jj -------- ,leaves net1 #b1fjj #jj ,or #a1gcc per acre4 #ahfd--,yield of same in wine and cuttings1 #b1cjj #jj ,or about #a1ejj per acre4 ,delaware is another grape of very great promise and profit1 now being extensively grown throughout the country4 ,the ,messrs4 ,,bogen1 from one-third of an acre1 first bearing year1 give us the following figures for the past season3 #hg gallons of wine1 sold at #f per gallon1 #ebb #jj ,sold cuttings1 #dej #jj ,sold roots from layers1 #b1jej #jj -------- #c1jbb #jj ,deduct cost of culture1 #bb #jj -------- #c1jjj #jj ,or #i1jjj per acre4 ,mr4 ,j4 ,e4 ,,mottier gives us1 as the result of his ,delaware vineyard for the past two years1 as follows3 #ahfc--;,,from #a-a_/b ,,acres4 #afe gallons of wine1 sold at #e per gallon1 #hbe #jj ,sale of cuttings1 #a1fcj #jj -------- #b1dee #jj ,deduct expenses1 #bjj #jj -------- ,leaving net1 #b1bee #jj ,or #a1ejd per acre4 #ahfd--;,,from ,,same ,,vineyard4 #bjj gallons of wine1 at #f per gallon1 #a1bjj #jj ,sold roots from layers1 #a1hce #jj ,sales of cuttings1 #b1cfj #jj --------- #e1cie #jj ,deduct expenses1 #bjj #jj -------- ,leaves net1 #e1aie #jj ,or #c1efb per acre ,mr4 ,,mottier says he might have obtained a larger yield of wine1 but his vineyard being young1 he would not allow it to overbear4 ,your committee1 therefore1 take pleasure in submitting the foregoing facts1 in refutation1 in part1 of the loose and reckless statements of ,mr4 ,,yeatman1 and take this method of entering their protest against the same4 7,signed71 ,e4 ,a4 ,,thompson4 ,,john ,e4 ,,mottier4 ,the foregoing contains some valuable facts1 but it would seem to me that our ,cincinnati friends have hardly estimated labor and expenses high enough4 ,we cannot begin to cultivate our vineyards at as low an estimate4 ,the following is a rough estimate of the last season's crop around ,hermann4 ,it may be rather inaccurate1 but it is about as near as ,i could come to the result4 ,there are now1 ,i suppose1 something like #a1jjj acres planted in grapes1 of which about #djj may be in bearing4 ,unfortunately1 nearly all the old vineyards are planted with the ,catawba1 which was almost an entire failure this season1 the average crop being only about #ge gallons to the acre4 ,most of the later planting has been done with the ,concord and ,norton's ,virginia1 but these vineyards are not bearing yet4 ,of the ,norton's ,virginia1 the average crop the last season may have been about #fjj gallons to the acre2 of the ,concord1 #a1jjj gallons per acre4 ,the ,herbemont may have yielded about #hjj gallons to the acre4 ,grapes marketed1 mostly ,concord1 #bj1jjj lbs4 average price1 #ae;c4 per lb41 #c1jjj #jj ,catawba wine made1 about #be1jjj gallons2 average value1 #a4ej per gallon1 #cg1ejj #jj ,norton's ,virginia wine made1 about #aj1jjj gallons2 average value1 #d per gallon1 #dj1jjj #jj ,concord wine made1 about #e1jjj gallons2 average value1 #b4ej per gallon1 #ab1ejj #jj ,herbemont wine made1 about #a1ejj gallons2 average value1 #c per gallon1 #d1ejj #jj ,other varieties made1 about #a1jjj gallons2 average value1 #c per gallons1 #c1jjj #jj ,grape roots1 cuttings1 etc41 grown and sold1 #ej1jjj #jj ---------- #aej1ejj #jj ,i think the above is rather below the real amount2 and the value of the crop may come up even as high as #bjj1jjj4 ,although grape culture is followed to a larger extent around ,hermann than anywhere in the ,state1 yet there are also a great many grapes grown and wine made around ,boonville1 in ,cooper ,county2 and ,augusta1 ,st4 ,charles ,county2 also1 ,hannibal1 on the ,mississippi river2 and ,st4 ,joseph1 on the ,missouri2 and there is hardly a county in the ,state now but has some flourishing vineyards4 ,the above facts may serve to give my readers a clearer insight into the cost and profits of grape-growing1 and also the comparative varieties4 ,in every case1 the figures given can be relied on as actual facts4 ,in our neighboring ,states1 ,illinois and ,iowa1 grape-growing is progressing rapidly4 ,there are already a number of vineyards established in the neighborhood of ,alton1 ,belleville1 ,mascoutah1 ,warsaw1 and ,nauvoo1 in ,illinois2 and in the neighborhood of ,burlington and ,davenport1 in ,iowa4 ,i am told that in the neighborhood of ,makanda alone1 in ,jackson ,county1 ,illinois1 at least #gj1jjj vines of the ,concord will be planted the coming spring4 ,our sister ,state1 ,kansas1 is also progressing bravely in the good work2 and ,i do not think that1 although our propagators throughout the country have done their best1 there will be half the number of vines for sale that are wanted to meet the demand4 ,but1 while ,i am fully aware of the importance of grape-culture everywhere1 ,i cannot help but believe that the southwest will take the preference in grape-growing over the eastern and northern ,states4 ,we have the advantages of longer seasons and a warmer climate1 generally of richer soil1 of cheaper lands2 we can cultivate varieties which cannot be grown by our eastern brethren1 and therefore all the chances are on our side4 ,the mountainous regions of ,tennessee1 ,georgia1 ,arkansas1 ,texas1 and ,alabama may1 perhaps1 rival and even surpass us in the future1 but their inhabitants at present are not of the clay from which grape-growers are formed4 ,they still cling to the demon of slavery1 and their hatred of northern industrious freemen seems to be stronger than their love of prosperity4 ,let us hope that a better spirit may prevail1 that they will in time begin to see their own interest1 and welcome with open arms every one who can assist them in developing the natural advantages of their lands4 ,the grape can only flourish on free soil1 and by free intelligent labor4