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3f 
 
 MANUAL 
 
 ON THE 
 
 CULTURE OF THE GRAPE, 
 
 WITH A 
 
 DISSERTATION ON THE GROWTH 
 
 AND 
 MANAGEMENT OF FRUIT TREES, 
 
 ADAPTED TO THE 
 
 NORTHERN STATES. 
 
 BY E. SAYERS, HianHscape Gardener, 
 
 NE WARK, N.J. 
 
 riTBLISHED BY THE AUTHOR, AND SOLD BY 
 
 MOST SEEDSMEN & BOOKSELLERS 
 
 IN THE UNION. 
 
 AARON GTTKST-,jpr.iNTn;n, . ^ , 
 

 ZSJfa 
 
 Entered according- to an Act of Congress, in the 
 year 1837, by 
 
 EDWARD SAYERS, 
 
 In the Clerk's Office of the District of New-Jersey. 
 CL9»U 1814. 
 
o PREFACE. 
 
 In introducing the following little Manual, it will be 
 proper to say that it has been penned in haste in conse- 
 quence of many urgent solicitations that have been 
 made for some practical hints on the culture of the 
 Grape. The remarks given relative to the natural 
 causes of disease, and the best manner of counteracting 
 them in an infant state, have been added with a view to 
 throw as much light on the subject as possible. The 
 remarks on the probable improvement and naturalization 
 of the seed of the foreign Grape, have been suggested 
 with a hope that the culture of the Grape, like all other 
 fruit, will be much improved' and soon become a princi- 
 ple ornament in domestic gardening. 
 
 Some practical hints are also given on the manage- 
 ment of the Vinery, which is now engaging the attention 
 of many persons, therefore the subject has been as much 
 as possible adapted to the purpose of general culture. 
 
 The concluding remarks on the nature and qualities 
 of fruit trees are given as practical hints relative to the 
 many causes by which fruit is liable to be deterred from 
 a free growth and good quality. 
 
With these few remarks, the author respectfully 
 presents this little Manual to the public, in hopes that it 
 may answer the intended purposes of being really useful 
 to those who are desirous of cultivating their own 
 Grapes and choice fruits, 
 
 E. SAYERS. 
 
CHAPTER I. 
 
 ARTICLE I. 
 
 Cursory Remarks on the Culture of the Gra'pe- Vine. 
 
 After the many able works that have been written on 
 the Culture of the Grape- Vine, little remains to be said 
 in this place, as original matter on the subject: but, as this 
 work may come into the hands of persons unacquaint- 
 ed with its cultivation and are desirous of making some 
 enquiry into a practical mode of management that has 
 been followed, I herein subjoin some facts that have 
 come under my practical observation. 
 
 In my remarks I shall principally confine the subject 
 to the /// effects of bad management, vv'hich perhaps 
 is the best manner to throw light on a correct method 
 of culture, and illustrate the many ill effects arising from 
 the well being of the Grape-Vine. 
 
 The Grape-Vine is subject to many casual injuries, 
 especially in summer, owing chiefly to the very porous 
 nature of the wood and leaves, which render it suscepti- 
 ble to many diseases, as the Mildew, Red Spider, ifcc. 
 by which many crops of fruit are totally lost. What- 
 ever food, impurity of air, or epidemical disease is pre- 
 ^ 1 
 
-6 ON THE CULTURE 
 
 sent to the Grape-Vine, it is readily imbibed by it, and 
 the vine either jfiourishes or sickens, according to the 
 presence of such food or disease. The roots also ex- 
 tract any injurious matter from the soil in a liquid 
 state, which is quickly conveyed to the extremity of the 
 branches and most minute parts : hence the Grape-Vine 
 has often been resorted to by Phytologists to investigate 
 the circulation of the sap, which has given rise to many 
 useful facts being proved, by charging the sap-vessels 
 of the wood with colored fluids which have been traced 
 to the leaves, &e. 
 
 The porous nature of the vine may be easily disco- 
 vered by cutting a transverse section of the summer's 
 wood, and holding it to the light, when the vessels will 
 be clearly seen sufficient to prove what has here been 
 said on the subject. 
 
 The mismanagement of the Grape- Vine may be fre- 
 quently traced to the neglect of summer pruning, 
 particularly in City Gardens, where it generally finds 
 a place ; for w^hen a Grape-Vine is allowed to grow 
 without any restraint or summer pruning, it seldom 
 brings its fruit to any perfection, or grows in a healthy 
 state. This defect is owing to the wood growing too 
 thic'Jy together, the consequence is, that it is of a soft 
 sappy nature, and not proper to bear fruit or withstand 
 the winters severity. This fact may be seen by any in- 
 telligent observer. 
 
 Such Grape-Vines, as have not been summer pruned 
 
OF THE GRAPE. O 
 
 will be found to be very thick of wood, so much so that 
 the sun and air have been partly excluded from the 
 under branches which are consequently weak, and the 
 fruit small, and of an inferior quality, with many of the 
 berriis rotting- from the bunches, owing to their being 
 too much shaded. If the vines are allowed to remain 
 in this state, tke fruit will not ripen, and therefore it will 
 not obtain its proper quality, consequently it will be un- 
 pleasant to the taste and unwholesome to the stomach. 
 
 ARTICLE II. 
 
 Soil and Location. 
 
 In describing the culture of the Grape, the nature 
 of the soil best adapted to it will be the first considera- 
 tion, which in all cases will require to be highly ma- 
 nured, which is fully exemplified by common observa- 
 tion, as the Grape-Vine generally thrives and produces 
 well in City gardens, where a quantity of manure is al- 
 ways present from soap-suds, ashes, and other nutri- 
 ments. 
 
 The best soil for the Grape- Vine, is that of a rich loamy 
 nature, with a portion of sand ; but, almost any natural 
 soil will perfect native Grapes, if richly manured, on 
 condition that the sub-soil is dry ; wet bottoms, are in 
 all cases injurious to the groAvth of the Grape. 
 
4 ON THE CULTURE 
 
 Location. — The Location best adapted to the vine is 
 a sheltered situation with a good exposure to the south 
 east quarter, and if a little elevated the better. Al- 
 though I have never been convinced that a high = loca- 
 tion is of any benefit to the Grape. 
 
 The Isabella, and most native Grapes, T have noticed 
 to thrive and bear the best in Towns and Cities on Trel- 
 lises situated on the South or East aspect, and I have 
 also noticed that the elevated locations of such Cities 
 have not been so congenial to them as flat bottoms : this 
 may be accounted for by the situation being less subject 
 to sudden changes of the influence of the sun and air, 
 and other changes on high locations, 
 
 ARTICLE III. 
 
 Propagation of the Grape-Vine. 
 
 There are many methods by which the Grape- Vine 
 is propagated or increased as by the single eye, the cut- 
 ting, the layer, and by seed. The most simple and suc- 
 cessful, is by cuttings off the young wood, three or four 
 eyes or joints long, which are inserted about half way 
 in the ground, in rows 18 inches apart, and 6 inches apart 
 in the rows. The manner of performing the work is to 
 well prepare the ground by digging, &c. then set a garden 
 line and inseit your cuttings regularly by the proper 
 
OF THE GRAPE. 5 
 
 distance, closing the ground well about them with the 
 foot. 
 
 The management of the cuttings of the first year 
 is simply to keep the ground clean and well cultivated. 
 
 If a shady location is chosen for the cuttings, they 
 will root the better, many being lost in this climate, by 
 drought. The best time of setting them is in the spring, 
 when the frost has disappeared. 
 
 Second Yearns Culture. — If the young plants are 
 to remain the second year in the Nursery, (which is 
 by far the best method,) they should be pruned about 
 the beginning of March, by cutting oft' their shoots 
 to two or three eyes, when the ground is open, if a 
 quantity of good rotten manure be thrown between the 
 rows, and neatly dug in, the plants will be much bene- 
 fitted. When the young shoots begin to grow, they are 
 to be finger-pruned by breaking ofT all the shoots to 
 three or four, one of the strongest of these will require 
 to be trained to a stake, and the others shortened when 
 they are from one foot to eighteen inches long. 
 
 The ground between the vines will require keeping 
 clean, and the plants often looked over, during the sum- 
 mer, and divested of their dead and sickly leaves, and 
 any insects or other nuisance that may be hurtful to their 
 health, and every means of good culture should be ap- 
 plied to grow them strong and vigorous. 
 
 1* 
 
6^ O^ THE CULTURE 
 
 CHAPTER II. 
 
 ARTICLE I. 
 
 Preparing the Grovnd and Planting. 
 
 In all cases where the Grape is to be planted the 
 ground should be well prepared, by putting on to it a 
 quantity of rotten manure, and well ploughing or dig- 
 ging it to a proper depth. 
 
 Every precaution should be taken to take up the 
 young plants without cutting the roots too near the stem. 
 The roots should be traced and left at least two or three 
 feet from the stem. When the plants are thus carefully 
 taken out of the ground, they should be as soon as pos- 
 sible replanted in a hole sufficiently large to admit the 
 roots in their natural position, which should be laid in a 
 regular manner in the hole, about the same depth in 
 the ground as in the nursery. Having planted the 
 vines carefully, nothing more is required but to re- 
 mind the planter, that good culture is always to be at- 
 tended to» by digging, keeping the ground clean, and 
 good management. 
 
OF THB ORAFE; 
 
 CHAPTER III. 
 
 ARTICLE I. 
 
 Summer Pruning of the Grape. 
 
 The proper method of summer pruning" the Grape^ 
 Vine, is simply to regulate the young wood in such a 
 manner that the sun and air has free access to every part 
 of the vine; every part of the vine that is not so exposed, 
 cannot obtain its proper quality, as the leaves of vines are 
 synonymous to the lungs of animals, and imbibe the air 
 in a similar manner, therefore the quality is more or less 
 replete in proportion to its free exposure, and the young- 
 wood is the same. This may be clearly seen by examin- 
 ing a vine thickly covered with wood, the extreme branch- 
 es of which are always healthy, because they have the 
 benefit of the sMTiand air and every thing congenial to 
 them. But, those which are thick and shaded are very 
 weak, the leaves thin, turn yellow and decay ; the 
 wood is soft, green, and sappy, and perishes in the win- 
 ter, and is therefore useless * the bunches of Grapes 
 that are under the branches of the vine have small ber- 
 ries, and many of the«i drop off after rain and moist 
 
8 ON THE CULTURE 
 
 weather, and those that remain are not well colored nor 
 well flavoured ; this is the effects of the absence of sun 
 and air. 
 
 The regular process of summer pruning the Grape- 
 Vine is to commence early in the spring, as soon as the 
 young shoots are grdwn three or four inches in length. 
 The first thing to be done is to take off* all the weakly 
 shoots where two or three are growing together in clus- 
 ters, leave but one, the most healthy and vigorous. — 
 {This is termed Finger Pruning.) The next opera- 
 tion is the stopping the wood^ which is performed by 
 nipping it off between the finger and thumb two joints 
 above the bunches of Grapes, which are at this time to 
 be seen in all parts of the vine ; but care must be ta- 
 ken to leave strong healthy shoots in a regular man- 
 ner in every part of the vine, for young bearing wood 
 for the next year without stopping. These shoots 
 should be lefl about eighteen inches apart in every 
 part of the vine. In this operation the shoots should 
 be regulated at their proper distances and neatly tied 
 with bass matting or strings, and the young wood and 
 bunches of fruit be as much as possible so placed as 
 to have free access to sun and air. 
 
 When the young wood is properly regulated at equal 
 distances, that every part enjoys the sun and air, the 
 after management is to take away all dead decayed 
 leaves, and keep the vine in every respect in a clean 
 and healthy state. The lateral shoots should also be 
 
OFi THE. CRAPE.. 9 
 
 broken or nipped off at different times that the vine may 
 not be weakened by them. Lateral shoots are those 
 which grow from the eyes of the young wood, and are 
 of no use to the vine either at this time of growth or 
 the next year's fruiting wood, but draw a portion of 
 substance from it in proportion to their number ; hence 
 the utility of removing such shoots. In taking off lat- 
 erals care must be taken to nip them off one eye from 
 the main or longitudinal shoots : this is one grand point 
 in summer pruning, which is often improperly done by 
 nipping them too close ; the consequence is, that the eye 
 bursts and grows at an improper season, which causes a 
 barrenness the next year, owing to the neglect of leav- 
 ing a proper bud, to carry off the superfluous sap, which 
 is effected by leaving an eye on the end of the lateral, 
 from which the current of sap is kept in motion ; the 
 laterals must be often taken off and the bunches thinned 
 when the fruit is as large as small peas. 
 
 The method of thinning is to leave the bunches as 
 regular as possible in every part. One bunch should 
 be left on a shoot of the present year's wood, Avhere the 
 branches are weak, and two on those of stronger growth; 
 and no more than two in any place. 
 
 The benefit arising from thinning the bunches is this ; 
 the Grapes are better flavored and the fruit finer; the 
 wood is also better ripened, and more vigorous, and 
 every way better for fruiting the following season. 
 
 Winter Pruning. — Pruning the Grape-Vine has been 
 
 N 
 
10 ON THE CULTURE 
 
 held in such consideration in Europe, that different 
 systems have been resorted to, and applied as a correct 
 theory of art. They are the Thomeroy, Spurring and 
 the Caning. 
 
 The Thomeroy is performed by forming the vine in 
 such a manner that the old wood always remains form- 
 ing the frame, and all the young wood is cut into two 
 or three eyes for fruiting. 
 
 The Spurring is performed by cutting the vine so that 
 spurs of the young wood are left from four to six eyes 
 regularly over the vine for fruiting ; and in different 
 parts the wood is cut to two eyes for throwing out young 
 wood. 
 
 The Caning system is performed by managing the 
 vine so that the fruit is produced from canes of young 
 wood, four or six feet long, which are cut off every 
 alternate year; and other shoots are regularly trained 
 to take their places. Experience has taught me, that a 
 medium plan between the spurring and caning system 
 is the best. 
 
 The best time for pruning the Grape- Vine is the 
 middle of February, when the severity of the winter 
 has acted on it so as to injure the soft wood, which is 
 incapable of producing fruit. 
 
 The first consideration in pruning is to have a sharp 
 knife, in order that the wounds where amputations are 
 made, may be clean and smooth. All the soft and small 
 wood must be taken out, and then a portion of the old 
 
OF THE GRAPE. 11 
 
 in such a manner, that the vine is regularly supplied in 
 every part with young wood. 
 
 The principle object to be kept in view is to leave 
 proper wood for fruiting, which is that of the last year's 
 growth : the old wood serves as a main leader or frame 
 of the vine. In selecting the fruiting wood, care must 
 be taken to leave that which is well ripened ; the eyes 
 should be plump and well formed, and so that every 
 part of the vine is well supplied, about two feet apart, 
 with young fruiting wood, the shortening of which 
 must be according to their quality, to about ten or fif- 
 teen eyes of young wood, well hardened, which will be 
 discovered by cutting it ; if the part intended to be left 
 is not hard and well ripened, it should be cut lower 
 until you are satisfied. 
 
 Having thus selected your fruiting wood, the next 
 consideration is to leave eyes for the next year's wood, 
 which is done by cutting the shoots of last year's 
 growth to two or three eyes, from which a supply of 
 young wood will be obtained for summer training, as 
 before directed, for the next year's fruiting. When the 
 pruning is completed, the wood must be neatly tied 
 with bass mat or other string to the trellis, and if any 
 loose bark or rubbish be about it, it should be cleaned 
 away. 
 
\2 ON THE CULTURE 
 
 CHAPTER IV. 
 
 'NATURALIZING THE FOREIGN GRAPE. 
 ARTICLE I. 
 
 Growing the Grape from Seed. 
 
 It is little to be doubted that the native Grape, as well 
 as other fruits indigenous to this country, will be at no 
 very distant day, much improved by raising- new vari- 
 eties from seed, especially if the native varieties are 
 crossed by the foreign, as, the native Isabella with the 
 foreign Black Hamburgh, and the Scupernong with 
 the White Sweetwater, Chassalias, &c. of Europe. 
 
 From this crossing it is very probable that the flavor 
 of the native varieties will be much improved and at 
 the same time they, being natural to the climate, will 
 retain all the hardy qualities requisite to the country. 
 It is much to be hoped that every encouragement will 
 be given to such pe sons as enter into raising seedling 
 Grapes of the country : such persons should be patron- 
 ized by premiums from the different Horticultural 
 Societies, by which it would stimulate many to embark 
 into a subject that would be really useful to all classes 
 of people. When it is reccllected that the Crab-apple 
 is the primitive of all the fine varieties of apples now 
 
OF THE GRAPE. 13 
 
 extant, which have been worked up to a fine quality 
 mostly by culture and seedlings, it is as reasonable to 
 suppose that the same improvement is to be made on the 
 Grape, in a very few years. A trial will most probably 
 justify these remarks if properly and perscveringly fol- 
 lowed. 
 
 In trying the experiment, I would recommend that 
 the Isabella Grape, when in flower, be impregnated 
 with the foreign Grape, as the Black Hamburgh ; or, 
 perhaps, the Burgundy would be more proper. From 
 the seed of these Grapes raise young vines by sowing 
 it in pots of rich soil, early in the spring, and plunge 
 the pots in a moderate hot-bed the beginning of March. 
 When the young plants are well rooted, plant them in 
 rows, eighteen inches apart, and train and manage 
 them as directed, page 5. When the seedlings are 
 in a fruiting state, I recommend that the best varie- 
 ties are selected for seed, and the same experiment be 
 followed through three or four generations, until the 
 desired object be obtained of producing varieties that 
 are well flavored and ameliorated to the climate. 
 
 ARTICLE II. 
 
 Naturalizing the Grape by Cuttings and Grafting. 
 
 While I am on the subject of Naturalizing the For- 
 eign Grape, it may not be improper to throw some 
 
 2 
 
14 ON THE CULTURE 
 
 hints on the probability of its being much facilitated by 
 a continual raising of young vines, yearly, from cut- 
 tings ; and grafting on the native varieties. 
 
 The experiment I would recommend to be tried is, 
 by first propagating the Black Hamburgh or White 
 Sweetwater, from cuttings taken from a healthy vine, 
 as near as possible to the root. The cuttings I would 
 recommend to be of the last year's wood, and that 
 which is hard and short-jointed ; put the cuttings into 
 a rich soil, and open exposed situation, where they may 
 have the free access of sun and air, and the changes of 
 the season; the plants should be distinctly by themselves 
 so that nothing may retard their strong and healthy 
 growth. Every facility should be given to encourage 
 their growth, and any insect or disease that attacks 
 them, if possible, be expelled. One shoot only should 
 be allowed to grow from the cutting, trained to a stick, 
 and not be allowed to lay on the ground, as it will be 
 liable to be infected with Mildew or other disease. 
 
 From the young wood of the vine, next to the old 
 wood, the following spring, take another cutting from 
 each plant of three or four eyes, which strike and man- 
 age as before recommended, throwing away the mother 
 plant, which will be useless in this process. 
 
 The same process may be continued for ten or fifteen 
 years, when it is very probable the vines from the 
 plants of that generation will be much naturalized and 
 less subject to the disease natural to the climate. 
 
OF THE GRAPE. 15 
 
 Another process may be tried by grafting the foreign 
 Grape upon the native varieties taken from woods, by 
 cleft-grafting, which should be done close to the ground. 
 The young shoots from the graft may be managed as 
 directed for the cuttings; and a new plant grafted 
 yearly from the part next to the stock, on a fresh plant 
 of the native vine. 
 
 In throwing out the above hints, I cannot pretend 
 that a certainty of gaining the desired purpose of natu- 
 ralizing the foreign Grape can be vouched from any 
 practical authority or experiment that has been made 
 under my knowledge ; but, from an actual experience 
 of many plants that have become hardened and natu- 
 ralized by nearly the same treatment, I see no reason 
 why the Grape may not be brought to stand the climate 
 in the like manner. 
 
 
16 ON THE CULTURE 
 
 CHAPTER V. 
 
 ARTICLE I. 
 
 Disjase of the Grape. 
 
 From general observation and many experiments I 
 have been fully convinced that the native Grapes, here 
 recommended, v^'^hen well cultivated, are seldom injured 
 either by disease or insects, that most kinds of eatable 
 fruits are subject to ; and that most kinds of foreign 
 Grapes, on the contrary, are affected by many diseases 
 and insects, in a manner that will ever discourage their 
 culture in the vineyard or open exposure, unless they 
 can be naturalized to the climate. On a deliberate 
 examination of the Grape-Vine, I think the above re- 
 marks may be fully authenticated, and it will be found 
 that the native Grape- Vine is naturally of a more hardy 
 and compact texture in its wood, leaves, berries, and 
 indeed, in every part, than the foreign varieties : hence 
 Mildew and insects are not so likely to infect the native 
 as the foreign Grape. I am firmly of an opinion that 
 the casualties that happen to the Grape, generally are 
 more owing to the feeble nature of the vine, than any 
 blights or insects that attack it at any period of its 
 
OF THE ORAPE, 17 
 
 growth, although at the same thne I am aware that the 
 most healthy vines are often affected, by disease and 
 insects, in a greater or less degree. By comparing the 
 leaves of the native and foreign Grape, it will be seen 
 that the former is of a much firmer and more compact 
 nature than the latter, and perhaps, as nature is ever 
 perfect in her works, such leaves do not either perspire 
 or respire so freely as those of the foreign Grape, that 
 are of a softer and more succulent nature ; and hence 
 we may infer that the sudden changes do not act so 
 injuriously on the native as on the foreign Grape. The 
 wood of the foreign Grape is rarely w^ell ripened in 
 the fall, and has generally more pith than the native ; 
 therefore, supposing it was not attacked by disease in 
 the summer, the winter's severity and sudden changes 
 Avould naturally act very severely on it, particularly on 
 a southern aspect, where the sap is liable to be often 
 frozen and thawed during the winter and early part of 
 spring, which must certainly burst some of the sap- 
 vessels and cause much injury to it. 
 
 The most injurious disease to the Grape is the Mil- 
 dew, which always affects the weak and tender parts of 
 the vine, as, the young leaves and tender branches, and 
 from those to the bunches of Grapes, which seldom 
 recover when once diseased. I have never been fully 
 satisfied that any cure can be made of the Mildew 
 when vines are much diseased ; I believe that when 
 once a vine is affected in any part, the disease is soon 
 
 2* 
 
18 ON THE CULTURE 
 
 conveyed to every part of it through the sap-vessels, 
 and the constitution of the vine is so materially injured 
 that it takes some time to recover it to its pristine health 
 and quality. 
 
 Whether the Mildew is an animalcule or fungous, 
 I will not pretend to determine ; but I am of an 
 opinion that it is at first generated by a stagnation 
 taking place in the leaf, in such a manner that the 
 pores of it are stopped ; the consequence is, that an 
 impure matter is present which is imbibed by the 
 leaf, which contaminates the sap of the vine, and 
 is thence communicated to every part of it in a 
 shorter or longer period. I shall not pretend to pre- 
 scribe any remedy as a cure ; but remind my reader 
 that good culture may, in a great measure, in this and 
 every other case of disease, be the best remedy ; for 
 certain it is, that all kinds of vegetables are most 
 severely injured by disease when weakly, and the more 
 healthy they are, the less liable to be affected. 
 
 ARTICLE II. 
 
 Select varieties of Native Grapes 
 
 The native varieties best adapted for arbors, and gen- 
 eral culture that I am at present acquainted with, are 
 the Isabella and Catawba, which are described as fol- 
 
 ■(irV 
 
OF THE CRAPE. IW 
 
 lows in " KenericIvS Orchardist,^^ a work that should be 
 in the hands of every fruit grower. 
 
 " Isabella. — This fine native Grape is extraordinary 
 for the vigor of its growth, and wonderful productive- 
 ness. The bunches are of a large size ; the berries 
 are large and of an oval form ; the color is a dark 
 purple, approaching to black, and covered with bloom ; 
 the skin is thin, with but little pulp ; the flesh is juicy, 
 rich, sweet and vinous. By hanging the bunches in a 
 room, it has been ascertained that they lose that very 
 small portion of muskiness they possess. This Grape 
 makes excellent wine, and requires no protection in 
 this climate. 
 
 " Catawba. — This is an excellent Grape for wine ; 
 the bunches are of very handsome size and form, and 
 shouldered ; the berries are a deep purple, next the sun ; 
 the skin is thin, juicy, sweet, rich and vinous, with a 
 very little of the native or musky taste. This vine is 
 very vigorous and hardy, and is a great and certain 
 bearer." 
 
 Winnie. — This Grape is much cultivated and 
 esteemed in Albany, and is similar to the Isabella ; it 
 is said to have been found by a Mr. Winnie, of that 
 place, from whom it derives its name, and is highly 
 deserving culture as a native Grape of the first order. 
 
20 ON THE CULTURE 
 
 CHAPTER I. 
 
 MANAGEMENT OF THE VINERY. 
 ARTICLE I. 
 
 Observation'^ on its Utility. 
 
 When the many good qualities which the foreign 
 Grape possesses is taken into consideration, it may be 
 said to excel almost any fruit as yet known in the for- 
 cing department. Its long tested qualities as being 
 replete (when well ripened) with a rich, highly-flavored' 
 luscious juice in connection with its handsome appear- 
 ance, particularly recommend it to the desert, in which 
 it has been held in high esteem in almost all countries, 
 for many years. 
 
 The produce of the Grape, when well managed and 
 the Mildew can be evaded, is always encouraging in 
 the highest degree, as, in most cases, the crop fully 
 compensates those who bestow hot-house culture on it. 
 To these, may be added, the longevity of the vine and 
 a succession of fruit for the table when in eating, and, 
 lastly, a very handsome appearance in a bearing state. 
 
OF THE GRAPE. 21 
 
 ARTICLE II. 
 
 Planting and Preparing the Vinery. 
 
 The preparing and planting the Vinery should be 
 carefully attended to, as the future produce will much 
 depend on its being properly managed at first. The 
 house may be of almost any construction ; but that of 
 a moderate size is the best. One of about thirty feet 
 long and fourteen feet wide, in the clear, built in such a 
 manner as to admit of glass three feet in front, and 
 the back, which should be of brick, of a height to allow 
 an elevation of 45 degrees, when the roof is put on, 
 which should he all glass. In the inside of the 
 house a pit may be built of brick, six feet wide and four 
 feet deep. The pit may be in the centre of the house 
 which will admit a walk, each side, of four feet wide, 
 and the same may be allowed in the end. A pit of 
 this kind may be turned to good advantage in the win- 
 ter for preserving Lettuce, Celery, and other vegetables 
 which require the frost only to be kept away from 
 them. About the beginning of March the pit may be 
 cleaned out and a quantity of hot manure put in to 
 make a moderate hot-bed, which, when the heat begins 
 to rise, may be earthed with good soil for the purpose 
 of sowing on it Radish, Cabbage, Lettuce and such 
 early Salads and plants as are wanted for family use. 
 A part of the pit may also be used for forcing of A spa- 
 
22 ON THE CULTURE 
 
 ragus, tart Rhubarb or Pie-plant and any kind of 
 perennial herbs, as Mint, Taragon and the like ; indeed, 
 a bed of the kind may be made generally useful. The 
 culture and heat requisite for such plants will also be 
 congenial to starting the vines in a strong, vigorous 
 manner. A few green-house plants may be accommo- 
 dated in the Vinery, placed on the curb of the pit and 
 back of the house ; but I cannot by any means recom- 
 mend it to be entirely appropriated as a green- 
 house to winter plants, which in the spring must be 
 much injured by being shaded with the vines, and the 
 heat and moisture requisite for the Grape being quite 
 contrary to the health of the green-house plants. On the 
 other hand, the foul effluvia that will arise from the soil 
 and perspiration of the green-house plants will settle 
 and condense on the leaves of the vines and bring on a 
 disease; the young bunches of Grapes will decay and 
 drop off, and in fact, to be. candid, it is impossible for 
 any person to do justice to anything so opposite in 
 nature as green-house plants and the Grape- Vine, at an 
 early season. 
 
 When Grapes are intended to be grown in hot-houses, 
 every other thing accommodated should be considered 
 as temporary, and the Grape should, in every way, be 
 accommodated, as near as possible, to its nature, or 
 little good can be expected. 
 
 Location. — I have most generally found the Vinery 
 to do best, by being located on a rising situation, pro- 
 
OF THE GRAPE. 23 
 
 tected [at the North and North- West quarter by a 
 plantation of trees or buildings. It should be so situ- 
 ated as to face to the South or South-East quarter ; but 
 the latter I would recommend, as in that aspect it will 
 receive the morning sun, so congenial to the Grape- 
 vine. 
 
 Preparing the border for jAanting. — The border for 
 the Vinery may be prepared by digging out the soil, 
 three feet deep, in front of the house, and from twelve 
 to fifteen feet wide ; or, as wide as the vines have to 
 traverse under the roof, will perhaps, be a better 
 criterion, as most plants, the vine particularly, are 
 found to extend their roots in the earth as far in length 
 or distance as they grow in height. If the bottom or 
 sub-soil is ivet, it will be better to dig out the soil a foot 
 deeper than is requisite, and fill it up with old mortar 
 rubbish, or anything that will drain off the water ; as 
 the Grape always thrives best on dr^/ bottoms. When 
 the border is thus prepared, it will require to be filled 
 with Compost in the month of September. 
 
 Preparing the Compost. — The Compost, which I 
 have mostly found to answer the best purpose for the 
 Vinery is a mellow loam, well incorporated with one- 
 third part of rotten manure, or, in order to have a border 
 prepared in a superior manner, the top sod of a rich, 
 loamy pasture may be taken off six inches deep, and 
 thrown into a heap with one-third rotten manure ; and 
 if a portion of manure from a slaughter-house is added, 
 it will answer a good purpose. 
 
24 ON THE CULTURE 
 
 The compost may be thrown into the pit or border, 
 where it may lay a month or two to get into a state of 
 fermentation, when it should be turned and well mixed 
 as a manure heap. This may be done two or three 
 times in order to incorporate it well together. I would 
 also recommend about 50 lbs. of sulphur to be mixed 
 with the compost, the last time of turning, which will 
 destroy many insects detrimental to the vine, and act 
 as a stimulant to it, 
 
 Plaiiting the Vines. — In planting the Vinery every 
 precaution should be taken to procure select kinds of 
 Grapes of respectable Nursery-men, who can be relied 
 on as to correctness. I have often seen Grape-houses 
 furnished with ordinary sorts of Grapes, owing to 
 injudicious selections, which have been re-planted at a 
 great expense, and the loss of two or three year's 
 growth, which is considerable in such cases. The 
 vines for planting should be at least two years old, and 
 if raised from the eye the better. The best time for 
 planting is early in the spring, about the latter end of 
 March. The vines may be planted as directed under 
 the head of Planting, page 6, One plant to each rafter 
 may be planted outside the house, in front, in such a 
 manner as it can be introduced into the house by a hole 
 four inches in diameter, cut under the front cell directly 
 under the rafter into which the vines are to be introduced 
 into the inside of the house. 
 
OF THE GRAPE. 2$ 
 
 AUTICLE III. 
 
 Fii'st Yearns Management. 
 
 The only thing requisite in training the vines the 
 first year, is to train up one shoot under the rafter from 
 each vine, in a straight manner, on a wire placed directly 
 under it, about twelve inches from the glass. The lat- 
 eral shoots should be trained as before directed in page 7. 
 
 Syringdng the Vines. — The vines will require a 
 gentle syr in geing, v.'ith a patent syringe,* in the morning 
 and fine evenings when the leaves can be dried after 
 the operation ; but it may always be omitted in moist 
 weather, particularly late in the season. The syr- 
 ingeing may also be wholly omitted late in autumn, 
 in order to ripen and harden the wood of the vines ; and 
 the house in every part should be kept as dry as possi- 
 ble. Particular care should be taken at all times to 
 keep the house clean and wholesome, that a healthy 
 growing internal air may always be present, which 
 will greatly facilitate the gro^vth of the vines. 
 
 * A superior article of this kind can be purchased of most Nursery-men 
 and Seedsmen, for from five to seven dollars. 
 
^6 ON THE CULTURB 
 
 ARTICLE III. 
 
 Second Year's Management. 
 
 Pruning the Vines. — The vines should be pruned in 
 the month of January or early in February, more or 
 less according to the strength ; but the Grape makes 
 such luxuriant wood in this country, that I have known 
 fine crops of grapes taken from the second year's growth. 
 However, it is a system that I cannot recommend, nor, 
 indeed, with any fruit trees or vines that are to acquire 
 a large growth. If the habit is strong, it will be sure 
 to be weakened in time. But I would not advise in any 
 case for nature to be impeded by any process to hasten 
 fruiting, which will, in all cases, shorten the future 
 growth and luxuriance of trees, vines, &lc : therefore 
 shorten the shoots from four to six eyes, in proportion 
 to the strength of the vine, from the part where it is 
 intended to form itself, which is generally at the front 
 end of the rafter. About the middle of March you may 
 begin to syringe the vines, and let the thermometer 
 range at 45 degrees, which may be raised to 50 degree?, 
 and. then to ^5 degrees, fire heat. But this must be done 
 with caution, as the vine, in all cases, should be broken 
 strong, or the joints will be drawn or elongated, which 
 much weakens them, as the same quality is generally 
 in a short joint as a long one, therefore, the more it is 
 elongated the weaker is its nature. 
 
 
OF THE GRAPE. 27 
 
 The house may now be managed in every way as 
 hereafter directed, with the exception that it should not 
 be forced, and but very few bunches of Grapes be left 
 on the vine. The young wood may be left at almost 
 every eye the first year, in order to furnish the house; 
 the leading shoots may be allowed to have as much 
 latitude as they require in growth. 
 
2[8 ON THE CULTURE 
 
 CHAPTER II. 
 
 ARTICLE I, 
 
 Forcing the Grape. 
 
 Pruning the Vines. — The first consideration in 
 Grape-forcing is in pruning the vines, which may be 
 performed any time in the month of January or the 
 beginning of February. The methods, as before stated, 
 are various. The most simple and generally adopted 
 in this country, Avith the greatest success, is that which 
 is recommended in page 1 1. 
 
 Forcing the House. — Supposing the pruning to be 
 performed, and the house to be -began, the latter end of 
 February, or the beginning of March, — ^begin by first 
 merely Avarming the flues at night, and giving air on 
 a fine day, to get the house and flues in good order, 
 which will be in a few days, Avhen the^^rc heat may 
 be kept at night to 45 degrees ; and the sun heat, to 60 
 degrees, for a week or two, to get the sap in circulation, 
 when the fire heat may be raised to 50 or 55 degrees ; 
 and the sun heat to 65 or 70 degrees, with air, on a 
 very fine day. During the process the vines must be 
 well syringed on a fine morning, and slightly in the 
 
OF THE GRAPE. 29 
 
 evening after a sunny day, as they will, in that case, be 
 in a dry condition and imbibe the moisture freely, which 
 will greatly facilitate in breaking the buds strong. The 
 best time of syringing in the morning varies with the 
 season ; early in March, the house should be warmed 
 with the sun before the syringe is applied, or it will be 
 much chilled by the operation. As the season advances' 
 the operation may be performed, by degrees, earlier in 
 the morning, and in time it may be performed at sun- 
 rise ; but, in all cases, it must be performed in such a 
 manner that the vines will soon dry. Wet, remaining 
 on any plant long in the process of forcing, is in all 
 cases, injurious by overcharging the surface of their 
 leaves with water ; for, in that condition, they are not 
 capable of going through their proper functions of 
 perspiration and respiration, owing to the pores of the 
 leaves being stopped with water; consequently, sick- 
 ness must ensue in proportion to the deprivation. 
 
 When the vines begin to break at the eye, an inch or 
 two long, they are to be finger pruned by breaking off 
 the side shoots, leaving only one, which should be the 
 centre, ichich contains the fruit in embryo. The side 
 shoots are generally what are called by gardeners water- 
 shoots, and require in all cases to be taken off at an early 
 period, as they are injurious to the vine by drawing 
 nutriment to an unfruitful branch. 
 
 When the shoots begin to show fruit bunches the 
 heat may be raised at night to 60 or 65 degrees, at all 
 
 3* 
 
30 ON THE CULTURE 
 
 events it should never be under 60 degrees after this 
 period. The sun heat may be allowed to run to 75 or 
 80 degrees. 
 
 linger Pruning. — The vines may now be finger 
 pruned by taking away all useless shoots with the finger 
 and thumb, and leaving the vines as regular as possible 
 in all parts of the house. The young wood may now 
 be stopped where fruit bunches show, one or two eyes 
 from the bunch, by nipping it oflfa little above the joint 
 with the finger and thnmb. The weak shoots may be 
 stopped one joint, and the strong, two from the bunch. 
 But where young wood is wanted to fill up vacancies 
 the shoots may be left two or three feet in length, to 
 furnish such places. 
 
 Regulating and tieing in the young ivood. — The next 
 thing to be attended to is the tieing in, and regulating 
 the young wood, vdiich should be very carefully done 
 by tieing in the shoots neatly to the trellis, Avith bass- 
 string, in a regular manner, so that every part of the vine 
 has free access to sun and light. The lateral or side 
 shoots may also be stopped one e^^e from the main shoot 
 as before directed ; and every part of the vine should 
 be kept neat and clean. 
 
 Management of the House, in flower. — When the 
 Vines begin to liovv'er or blossom, the syringe must 
 be suspended, as moisture too plentifully applied, will, 
 in a measure, stop the proper functions in setting ofl^the 
 young berries or fruit, by their being damped ofT; but 
 
OF THE GRAPE. 31 
 
 care must be taken to keep up a moist, brisk, heat, as too 
 much cold retards the growth of the young fruit, which 
 will be perceived by the bunches turning up at the 
 point, which is ahoays a bad sign. The bottom of the 
 house and flues may be kept moderately moist in order 
 to give a moist heat. The temperature of the house 
 may be kept at night, at fire heat, from 65 to 70 degrees: 
 and sun heat in the day from 80 to 85 degrees with air, 
 which may be continued until the ripening of the fruit. 
 
 Swelling the fruit. — So soon as the fruit shows in 
 the bunch as large as a very small pea, apply the syringe 
 in a very gentle manner. It will be recollected that 
 the fruit in this state is very delicate, apply the syringe, 
 I say, if in a partial manner on a few bunches that are 
 set over the flue at the warm end of the house. When 
 the whole of the house is well set, syringe regularly in 
 the morning a little after sunrise, in order that the 
 vines may get dry before it is too strong ; and in all 
 cases give a little air in the least possible quantity at 
 the back of the house. A brisk moist heat may be kept 
 up, and the house always closed about an hour before 
 sundown ; but care must be taken that it is not too (lamj>, 
 which is sometimes, perhaps, the cause of Mildew. 
 
 Thinning the Bunches and Fruit. — When the hunches 
 are all set, and all is going on well, the house may go 
 under a regular thinning of the bunches, and I would 
 recommend in most cases that one bunch only is left on 
 a weak shoot, and two on a strong. Remember you 
 
32 ON THE CULTURE 
 
 want fruit next year and if you overload this, some 
 deficiency will be in the 7iext, if not the present year. 
 Your fruit will not be so well ripened, nor good in 
 quality, and besides, you will bring on a weakness by 
 a heavy crop, and perhaps that pest of vegetation, the 
 Mildew. Leave a part of your house thick and a part 
 thin, in a fair medium, and if I am incorrect, attach the 
 blame to me. But I must call your attention to thinning 
 the fruit in the bunch, which will require to be done in 
 a neat, clean, and expeditious manner. The time is 
 when the fruit is as large as a small sized pea. For 
 the purpose procure a pair of scissors with long handles 
 and narrow pointed blades. In the operation commence 
 thinning the grapes at the point of the bunch, by taking 
 out all the small sized berries and part of the large, in 
 a regular manner ; so that each will have equal room 
 to swell in the bunch to its proper size, which must be 
 judged according to the natural size of the Grape, when 
 fully grown. In this operation care must be taken not 
 to prick any of the fruit or any part of the bunch with 
 the scissors, nor bruise them with the head, hands, or 
 any other means, which will greatly injure the growth 
 of the berries in this stage. 
 
 The vines may now be regularly gone over by stop- 
 ping the young shoots, tieing in, and the like, as before 
 directed. 
 
 Stoneing the Fruit. — When the fruit is grown nearly 
 to its size, it will begin to swell its seeds or stones, 
 
OF THE GRAPE. 33 
 
 which will be perceived by the Grapes making but 
 little growth. At this time the house should be 
 kept in a moderate temperature ; at night about 65 de- 
 grees, and in the day from 75 to 80 degrees. The vines 
 may be moderately syringed, but not too much ; as, at 
 this period, it will be recollected that the fruit is not in 
 a growing state, and consequently, cannot imbibe so 
 much moisture. AVhen this process is over, which may 
 be ascertained by cutting the berries and finding the seed 
 hard, the syringe maybe more generally applied. The 
 temperature maybe now a little raised in order to swell 
 the fruit more freely ; and every precaution must be 
 taken to keep a clean and wholesome air, by cleansing 
 the house, &c. 
 
 Ripenhig the Fruit. — When the fruit begins to color, 
 the syringe may be suspended, and the house be kept 
 dry. The temperature may be kept from 70 to 80 
 degrees, fire heat, at night, if the fruit is in haste to be 
 ripened, although 70 degrees will answer a better pur- 
 pose if not in haste. Plenty of air should be given in 
 a fine day in order to color and give flavor to the fruit ; 
 in this manner the house. may be managed until the fruit 
 is all ripe and cut from the vine. The sashes should then 
 be taken off and the house fully exposed to the sun and 
 air, in order to ripen the wood previous to the ensuing 
 winter, when the glasses may again be put on the house. 
 
 General Remarks on Grape Forcing. — The experi- 
 enced forcer will perceive that the heat herein recom- 
 
54 ON THE CULTURE 
 
 mended is somewhat higher than is generally recom- 
 mended by practical forcers, who have written on tha 
 Grape in England ; my object of which is to bring the 
 fruit to maturity early in the season to evade the Mildew 
 which in most cases is destructive to Grape late in the 
 summer. My secondary object is, considering this 
 climate of a more clear atmosphere, and more sun in 
 the early part of the spring, admitting of more external 
 air to the house, which should be molified by internal 
 heat from fire, in which case I have generally found tha 
 impure vapor ascending from internal heat is much 
 rectified by the admission of the external air. 
 
 ARTICLE II. 
 
 General Remarks on the Vineyard., 
 
 After what has been said on the general culture and 
 management of the Grape, it will be proper to make 
 some remarks on the Vineyard and the more general 
 introduction of the Grape- Vine, relative to its becoming 
 one of the chief articles in domestic comforts, as using 
 the fruit when ripe, and preserved, in cookery, and in 
 eating from the bunch as a desert. • ' ^ 
 
 In my remarks on the Grape, I shall be very candid 
 relative to the probability of its improvement in quality 
 and producing abundant crops ; and I hope the sugges- 
 
OF THE GRAPE. 35 
 
 tions may be at a future period realized. But as all ex- 
 periments of the kind must at present be considered as a 
 theory unsubstantiated by practice, it will be well to 
 remind the reader that to put them into operation, he 
 should not go too expensively to work at a hazard. 
 
 From many facts and actual observation it has been 
 abundantly proved that the wild apple, pear, gooseberry, 
 currant, and the like, have been the primitive of all the 
 known superior varieties from their progeny at the 
 present day. 
 
 From such practical experiments there can be no 
 reason to doubt that the native Grape of this country 
 will not, with proper management, be as likely to be 
 improved in as great a degree of superiority to the wild 
 Grape of the country, as the Newtown pippin is to the 
 crab-apple ; or the Sickle pear of Pennsylvania is to 
 the wild pear of the wood. But at the same time it 
 cannot be expected that such changes are to be made in 
 the space of two or three years, but must be a work of 
 time and gradual improvement on the varieties experi- 
 mented upon. 
 
 That indefatigable Pomologist, Van Mons of Bel- 
 gium, proved that the Apple, Pear, and most primitive 
 fruit improved from seed in a ratio from five to twenty- 
 five to the hundred, in the course of eight or ten 
 generations. The system that he adopted was the 
 raising of seedlings from the seed of the crab crossed by 
 choice varieties, which was allowed to fruit; the most 
 
36 ON THE CULTURE 
 
 likely looking fruit was preserved for seed to raise 
 another generation, with which when in fruit, the same 
 method was continued through seven or eight genera- 
 tions. The result of his experiments was that many- 
 fine varieties of fruit were raised from the last generation 
 which not only enriched Flanders, England, and every 
 part of Europe congenial to them, but have also found 
 their way into this country through the medium of 
 Horticultural Societies and private individuals, to enrich 
 the Fruit department ; and from such analogies why 
 should we not expect, if the same experiments were here 
 tried on the Grape, that the result would be similar. 
 Supposing the desired object to be obtained by the above 
 experiments of naturalizing the Grape and improving 
 the quality in such a manner that no doubts are enter- 
 tained of its thriving and bearing well in any part of 
 the United States. The next question is to show 
 whether the produce can be grown to an extent to give 
 a good profit to the grower and sell the produce either 
 in fruit, wine, vinegar or virgous, at a price to meet the 
 foreign market, which can only be solved at a time when 
 every improvement is made in culture and manufacture 
 of wine. If the desired purpose be obtained of producing 
 Grapes, from seed or by other means, of good qualities, 
 that will flourish and fruit well in the summer, and the 
 wood to be of a nature to withstand the winter without 
 taking from the trellis or poles, then there will be no 
 doubt that this country will become equally celebrated 
 
OF THE GRAPE. 37 
 
 as any other in the Vineyard ; and until that object is 
 obtained little good can be expected in the general 
 culture of the Grape. For it is not the vine dresser, 
 let him be even the most skilful from any country, that 
 can alter the climate, soil, or location in a manner 
 suitable to Grapes that are, in their nature, tender and 
 liable to be injuriously affected by the changes of tho 
 climate. But certain it is, if the Grape can be brought 
 to the desired qualities, favorable locations will be found 
 and like other produce from the soil, every improve- 
 ment made in its culture to answer the desired end of 
 producing abundant crops, which will be converted into 
 wine, vinegar, virgous, and every use that the Grape 
 is applied to in other countries. In the culture of 
 Grapes in Vineyards, little can be said in this concise 
 Manual only that the pruning, as before directed, will 
 perhaps be the best adapted to this climate. 
 
 The soil and location adapted to the Grape, may be 
 found in many different parts ; and it is little to be 
 doubted that different varieties will thrive best on 
 different situations, but, in all cases, dry bottoms are to 
 be recommended, and the soil, whatever may be its 
 natural quality, will require to be often enriched with 
 strong manure, as that from Slaughter-houses, night-soil 
 and the like. But for manuring the Vineyard, I 
 recommend that a compost be made of one-third loam, 
 one-sixth old mortar rubbish, and the remainder of 
 manure, as before recommended. Let this compost bo 
 
 4 
 
38 ON THE CULTURE OF THE GRAPE. 
 
 well mixed together and laid on the Vineyard early in 
 the spring, before the frost is out of the ground. 
 
 The location best adapted, will, most probably be 
 found to be on a South aspect, well protected on the 
 North and cold quarter. On the base or alluvials of 
 hills or mountains, I think, the larger sorts of Grapes 
 will be found to answer best, and the high locations 
 will very likely suit the smaller varieties. The mode 
 of culture best to be adopted will undoubtedly be found 
 to be similar to that practised in those countries, 
 where the Vineyard has long been a subject of com- 
 merce, and the making and management of the wine 
 and fruit will require nearly the same process. 
 
 The following list of Grapes are selected as the best 
 varieties adapted to the Vinery, and ripen in succession 
 as they are numbered in the list : 
 
 1. Early Oval, | 5. Black Hamburg, 
 
 2. White Sweetwater, | 6. Black Constantia» 
 
 3. White Frontinac, | 7. White Hamburg, 
 
 4. Black Frontinac, 8. St. Peters. 
 
(39) 
 
 A DISSERTATION 
 
 ON THE 
 
 GROWTH AND MANAGEMENT 
 
 OF 
 
 FRUIT TREES. 
 
 There are but few things of a more interesting na- 
 ture when duly considered, than the utility and beautiful 
 economj^ of nature in endowing mankind with the 
 faculty and means of improving the different kinds of 
 fruit palateable to his taste and wholesome to his con- 
 stitution. 
 
 By a little observation, we find that a kind of primitive 
 ordination of nature has stamped the character of various 
 fruits adapted to different climates, in a manner suitable 
 to the constitution of mankind in any given country . 
 and, furthermore, has given in his possession the 
 means of improving any primitive fruit into almost 
 endless varieties, which, although they all partake of 
 the same nature as their parent, still their qualities are 
 different as regards color, size, flavor and time of dura ■ 
 tion or ^^atino:, which in many fruits, if well managfe^ • 
 
40 A DISSERTATION 
 
 may be said to be almost perpetual. Upon the least 
 reflection on any kind of fruit, our most ardent desires 
 are gratified relative not only to the utility, but of vari- 
 ous qualities, suitable to the many purposes to which it 
 is applied. For instance, the Apple, in its primitive 
 state as a Crab, is rejected as being unpalateable and 
 unwholesome; therefore it is considered as useless, 
 when on the least reflection it is evident that it is the 
 very essence of its kind : for the Crab, although rejected 
 at table, is a perpetual parent that has given birth to all 
 and the very best varieties of Apples in existence, that 
 are the most useful in domestic concerns. Let the 
 aged of the present day call to mind the fruitfulness 
 and excellence of the best fruits of his youthful days 
 and he will find a falling off' in their qualities, and the 
 very best fruits of the orchard of his youth are canker- 
 ing and dwindling to nothing, while new varieties are 
 springing up and taking their place in the orchard and 
 garden, of fine qualities which render them to the 
 rising generation of mankind the choice fruits of their 
 season. 
 
 From many experiments that have been made on the 
 improvement of fruit, it may almost be certain that 
 wherever the primitive of any kind is found indigenous 
 to any country it may be improved to a high state 
 of perfection by culture ; therefore it is as reasonable to 
 believe that the time will arrive that the banks of the 
 Hudson will be clothed with Vineyards of fine Grapes 
 
ON FRUIT TREES. 41 
 
 produced from the native, as that of the Rhine or any 
 part of Europe. 
 
 Independent of the utility of fruit in our domestic 
 affairs, the orchard and fruit garden may be considered 
 as a fine feature in landscape scenery ; for when a large 
 track of land is destitute of the orchard there is not 
 that appearance of mellow fertility that is always con- 
 veyed to the observer, when fine crops of fruit are to 
 be seen, which indicate the real comforts of life. 
 
 IVutrlmenfs of Trees and Plants. 
 
 Trees, like all other bodies which are organized, 
 require a proper nutriment for the germination of seed 
 and the further developement of vegetable economy. 
 
 The most superficial observer is aware that trees 
 derive their principal food from the soil and atmosphere, 
 although not in equal proportions. They also require 
 difTerent components, according to the nature of the soil 
 in which they naturally grow : thus the Cherry and 
 Peach are found to thrive best on a light, dry soil, 
 while the Pear and Plum require a deep loamy soil. 
 The same affinity is observable in different kinds of 
 trees and vegetables. 
 
 The principal food of trees is found to be either 
 vegetable or animal substance in a decomposed state, 
 in which it enters them by aqueous solution. This 
 
 4* 
 
42 A DISSERTATION 
 
 food is principally absorbed by the roots of trees ; it is 
 also inhaled by the leaves, its particles being often 
 raised to a considerable height by the winds ; therefore 
 it is plain, that plants either thriv^e or sicken according 
 to the portion of such nutriment contained in the soil in 
 which they grow. Earths, as Clay, Lime, Flint and 
 Magnesia, are also absorbed by trees in solution ; each 
 particular variety will be found to contain those earths 
 in different proportions according to the nature of the 
 soil in which they grow; hence by calcination of 
 corn-stalks, flint is found in the ashes, and plants 
 growing in a chalky soil, are found to contain portions 
 of lime ; and by analization each variety will be found 
 to contain a portion of solid substance which it most 
 readily imbibes by aqueous solution. Some authors 
 are of an opinion that water is the sole food of trees 
 and plants, founding their authority on the well known 
 fact that many kinds, particularly bulbs, vegetate and 
 produce blossoms in that fluid. The reverse is, how- 
 ever, apparent, as on calcination those plants are found 
 to contain component parts. The quantity of water 
 necessary for difierent species is also very apparent, as 
 Bome plants are found to thrive on the hardest rocks 
 and must obtain their moisture principally by their 
 leaves from the atmosphere, whilst others are known to 
 live wholly in water, and consequently must be of a 
 different nature in their solids. 
 
 Atmospheric air, in all cases, is necessary to fruit 
 trees, particularly when in a growing state, in a confined 
 
OK FRUIT TREES. 43 
 
 situation, as in hot-houses, frames, and the like. When 
 unwholesome air is present, trees suffer in proportion 
 to the quantity of improper gas: the most delicate part 
 as the flower, is first affected and most generally per- 
 ishes; the next is the tender leaves and branches, and 
 so in proportion. But in some cases, as in tender 
 annuals, foul internal air destroys the whole plant in 
 its infant state. To all plants in a growing state exter- 
 nal air should always be admitted, if only in the least 
 possible proportion, in order to rectify the internal air, 
 as in hot-houses, or other confined places, which is 
 always unwholesome to fruit or plants, in a greater or 
 less degree, in proportion to the external air that is 
 admitted. 
 
 stimulants. 
 
 It is necessary that the cultivator of fruit should be 
 familiarly acquainted with the stimulants requisite to 
 carry on the vegetable economy, of which heat and light 
 are the principal. A proper quantity of heat and cold 
 is requisite to develope the functions of seeds, and cause 
 the currents of sap to circulate in a proper manner. 
 
 Many plants, as Mosses and Alpine plants, on high 
 latitudes, vegetate at a very small degree above freezing 
 point, thirty-two degrees. The Gooseberry grasses and 
 most native herbaceous plants, vegetate in a minimum 
 
44 A DISSERTATION 
 
 heat of perhaps forty degrees. Apples, Pears, and 
 the like, from forty to forty-five degrees ; and the Grape, 
 especially the foreign, requires from fifty to fifty-five 
 degrees. The same affinity is also observable in seeds 
 which are found to vegetate and thrive best in heat that 
 is in accordance with their natures. Sun-heat should 
 have a free access to all kinds of fruit, particularly 
 when in a ripening state, as most fruits that ripen in 
 the shade do not possess their proper quality and flavor, 
 although it is certain that fruit often swell to a larger 
 size in the shade ; but they are destitute of the other 
 requisites, which can be proved by experience. 
 
 Observations on the Roots of Trees. 
 
 The roots of trees, being intended by nature as chan- 
 nels by Avhich the principal food is absorbed and convey- 
 ed to the different parts, and finally forms a part of the 
 tree, should be very familiar to the cultivator. 
 
 By due observation it will be seen that the adaptation 
 of trees to their proper soil is of the greatest importance, 
 as trees placed in a soil uncongenial to them, seldom 
 thrive well, owing to improper food being absorbed by 
 their roots : and in many cases, roots have been known 
 to travel out of their proper position in quest of a more 
 proper nutriment. The circulation of the sap in roots 
 is different in different trees as may be exem.plified by 
 
ON FRUIT TREES. 45 
 
 plants and shrubs beginning to put forth their leaves at 
 various periods, in the same location. This fact may 
 be proved by any intelligent observer who will notice 
 the commencement of vegetation in native plants and 
 shrubs, in any given part of the country, under the same 
 circumstances and in the same location. 
 
 These trees are all fastened in the earth by the root, 
 and all receive the same temperature, and the natural 
 changes of moisture, in the place where they grow : 
 but their time of vegetation or circulation of sap, is in 
 accordance to their peculiar nature, vv'hich varies a 
 month or more. As soon as the soil is sufficiently 
 warm to answer their economy of circulation, the 
 process proceeds. 
 
 Obsctvatious on tbc ISiid. 
 
 The bud of trees is very properly termed by the 
 Botanist, the hyhemacula or winter quarters. It is 
 formed in the summer, and properly fed and nourished 
 by the descending sap. Buds may be considered under 
 three definitions : first, buds which contain the rudiments 
 and organization of fruits only, as the Cheriy, Plum 
 and Pear] second, buds which contain the blossom and 
 wood-buds under the same covering, as the Grape and 
 most trailing vines ; and thirdly, those which contain 
 all the rudiments of a young plant in embryo, as the 
 Cherry, Plum, and Pear, which are called wood-buds. 
 
46 A DISSERTATION 
 
 Nature has carefully protected those precious appen- 
 dages of trees, by coverings them with a hard, scaly 
 substance outwardly, and a woolly substance inwardly 
 to protect the more tender parts. 
 
 It will be found by a due observance of buds, that 
 those which produce the fruit are the most delicate, and 
 of course the most liable to injury by drought, cold and 
 the many causes inimical to them ; hence the Peach, 
 and many other fruit trees require protection during the 
 winter in the Northern States, particularly those that 
 have been grown under glass, the buds of which are 
 always more delicate than w^hen the tree is wholly 
 exposed. 
 
 The blossom-bud being injured in any way, either by 
 cold or other casualty detrimental to it, is generally 
 destroyed ; but the wood-bud on the same tree is not, 
 although exposed to the same injuries ; and in many 
 cases, as the Grape- Vine, the blossom-bud is blinded or 
 destroyed by many causes detrimental to it, although 
 the vine will perhaps break and grow in a very healthy 
 manner. 
 
 Observations on tlie Lieaf* 
 
 The leaves of trees being the principal organs of 
 respiration, also contribute to their growth by their 
 power of absorption j they are of the greatest impor- 
 
ON FRUIT TREES. 47 
 
 tance in this operation. The surrounding air, whether 
 internal or external, being absorbed by their agency, 
 requires to be of a pure and wholesome nature, in order 
 to keep them in a healthy, vigorous state. We are 
 informed by Botanists that the leaves of trees are 
 synonymous with the lungs of animals, therefore 
 whatever disease is imbibed by them, enters into their 
 system. 
 
 When too much heat and moisture are applied in 
 Grape houses or frames where plants are growing, it is 
 imbibed by the leaf, and the consequence is, that the 
 plant is elongated without its proper qualities, the leaves 
 assume a feeble appearance and are often totally 
 destroyed, when the sun and air act on them sufficiently 
 to nourish their more healthy parts. Leaves, when 
 decaying, are most liable to breed many insects, as the 
 Red Spider, Trip, and all other insects which are 
 increased by decomposition, therefore, decaying and 
 dead leaves should in all cases be taken from plants in 
 a state of vegetation. 
 
 In conclusion to what has been said on fruit trees and 
 the Grape-Vine, it appears evident that the seed of all 
 kinds of fruit in the common idea, is the primitive, and 
 is perpe^al, and that every variety of improved quality 
 must originate ttjp it, either by chance or luxuriant 
 culture J, and it is at tj^ same time clear that by cross- 
 ing the primitive or native fruit of any country, of the 
 same natural order, that new varieties, of improved 
 
48 A DISSERTATION ON FRUIT TREES. 
 
 qualities, are produced congenial to the country which 
 has given birth to such varieties. From the very best 
 of experiments and authority, it has been proved that in 
 raising trees either from seed, cuttings, grafting or any 
 other mode of propagation, that those kinds that have 
 been propagated in a hardy and natural manner are the 
 best qualified to withstand the natural changes of the 
 climate ; and that although by nursing many tender 
 fruits, they are brought to great perfection with attentive 
 culture, it cannot be recommended to answer in a gen- 
 eral way. 
 
 Any intelligent observer will dfscover that trees of 
 
 all kinds require to be so situated that the sun and air 
 
 have as much as possible, free access to every part of 
 
 their ]eaves,. fruit, and indeed all parts of the tree, and 
 
 that any violence,' either by severe pruning, disease, 
 
 blights, unwholesome food or air that is present, acts 
 
 : on their system materiklly either directly or indirectly; 
 
 and as practical obfeerYation is worth volumes of theory 
 
 I- leavjg the perusal of; this little manual to the reader 
 
 : under the impression tliat 'the articles it contains are 
 
 ! written as a^-TVa:^ ona subject Whjch can only be 
 
 understood practically by a due bbsetvahcfe' to the 
 
 natural causes of the vegetable •kingdom. 
 
THE 
 
 CULTIVATION 
 
 OF 
 
 AMERICAN GRAPE VINES, 
 
 AND 
 
 MAKING OF WINE. 
 
 SECOND EDITION. 
 
 BY A L D E N wS P O N E R 
 
 BROOKLYN: 
 
 E. B. SrOONER, "STAR OFFICE," 102 & 104 ORANGE-STREET. 
 NEW-YORK, A. 0. MOORE, AGRICULTURAL BOOKSTORE, 140 FULTON-ST. 
 
 1858. 
 

 Southern District of J^Tew York, ss. 
 
 RE IT REMEMBERED, that on the twenty-third day of June, Anno 
 Domini 1846, Alden Spoonsr, of the said District, hath deposited in this 
 office, the title of a hook, the title of which is in the words following, to wit : 
 " The Cultivation of American Grape Vines, and making of Wine, by Alden 
 Spoonkr :" the riglit whereof he claims as Author and Proprietor, in con- 
 formity with an act of Congress, entitled " An Act to amend the several Acts 
 respecting copy-rights." 
 
 J. W. S'lETCALF, 
 Clerk of the Southern District of J^ew York. 
 
INDEX 
 
 Page. 
 
 ^Introduction o 
 
 Brief History of the Vine 1 
 
 of Foreigy Vines in America 9 
 
 of American Vines 10 
 
 History of the Isabella Vine 13 
 
 Soil — Climate — Exposure 17 
 
 Propagation of Gi'ape Vines 19 
 
 ; By Seeds 19 
 
 — ™--^ __ By Buds of sliort cuttings 20 
 
 By Cuttings • 21 
 
 By Layers -^23 
 
 By Grafting 23 
 
 Vines in Pots 28 
 
 Pruning and training 29 
 
 Planting and transplanting 38 
 
 Manuring the Vine 39 
 
 Forcing Grapes in Hot Houses 40 
 
 Insects, Blight, Rotting, &c 43 
 
 Vineyard Culture 45 
 
 American Grapes and Vineyards 48 
 
 Various uses of the Vine 53 
 
 Visit to an American Vineyard '. 57 
 
 Conversation on Grapes 59 
 
 Making of 'Wine 69 
 
 of immature Grapes 74 
 
 Receipt for Making Currant Wine 83 
 
 Grapes cultivated near New York 86 
 
 Domestic uses of the Vine 87 
 
 Explanation of Terms 95 
 
INTRODUCTION. 
 
 It has long been a matter of surprize that the cultiva- 
 tion of Grapes and making of Wine, has not engaged 
 more of the attention and labors of our enterprizing citi- 
 zens. With a vast expanse of country, embracing every 
 variety of soil and climate, and the Grape growing spon- 
 taneously in the w^oods, from Canada on the north, to the 
 Gulf of Mexico on the south, there could never have 
 been a doubt of its successful cultivation bv any one w^ho 
 would give it the requisite skill and attention. The 
 southern States, and Florida in particular, promise the 
 greatest success in producing the European kinds of 
 Grapes ; but the northern States, and even Canada 
 exhibit the assurance that native Grapes may be success- 
 fully ripened in the open air. 
 
 The great success of two varieties of the American 
 
 Grapes — the Isabella and the Catawba — and the rapid 
 
 spreading of their cultivation, has induced me to give to 
 
 the public the benefit of what experience I may have had 
 
 in their culture. In the year 1838, at the request of 
 
 Jesse Buel, Esq., then the editor of the paper entitled 
 
 ' The Cultivator," and published at Albany, \ wrote a 
 
 brief sketch of the Isabella Grape, which had obtained 
 
 great favor on Long-Island, and which I had taken much 
 
 a2 
 
VI IISiTKOBUUTION, 
 
 pains to scatter abroad, by distributing cuttings to all who 
 would accept of tliem. I also included in my sketch all 
 I had experienced in wine-making. The Cultivator of 
 May, 1838, contains my remarks, which have been re- 
 published in other papers, and I multiplied copies in my 
 own paper (the Long-Island Star) for gratuitous distribu- 
 tion. The inquiry for information on this subject, still 
 continues. I am sensible there are some persons of more 
 experience in raising and trimming the vines, and in ma- 
 king wine, and I hope they may hereafter correct my 
 errors, if such shall be discovered. For such facts as did 
 not come under nty own observation, 1 am indebted to 
 the very excellent periodicals of the present day; and it 
 was my object to embrace in a small compass such inter- 
 esting facis relative to grape culture and wine-making, as 
 that evtry man owning a lot of ground of any dimensions. 
 Xfidg raise his own grapes and make his own wine. 
 
CULTIVATION 
 
 OF 
 
 AMERICAN GRAPE VINES. 
 
 BRIEF HISTORY OF TllR VINE. 
 
 I SHALL not attempt to givne a botGiiical descrip- 
 tion of the Grape Vine. It is called the Viiis Vin- 
 ifera of Europe, and some have supposed our 
 American Vines to have had the same origin. — 
 There are some forty species, and an immense 
 number of varieties. The practice in foreign vine- 
 yards of having different species and varieties in 
 contiguity, would naturally cause an intermingling 
 of numerous kinds with shght shades of difference. 
 
 There is no period in the history of man, in 
 which the Vine is not mentioned in language of 
 grateful testimony that it is a blessing of the high- 
 est value. Its fruitfuhiess and its qualities were 
 well known in the days of Noah, and in all subse- * 
 quent periods of time. Scripture in numerous 
 instances has language peculiarly drawn from the 
 culture of grapes and the wine — the pnining ot 
 the Vine — the treading of the grapes, which was 
 the ancient method, and the tcine press, are ail in- 
 corporated with sacied writ. 
 
 It is stated that a Helvetian named Helicon first 
 made known the properties of the vine at Rome, 
 
HISTORY OF THE VINE. 
 
 and that the interchanges of commerce soon spread 
 it abroad. Plutarch and Livy give it a Tuscan 
 origin. A late writer, Thiebaut de Berneaud tells 
 us that from the first appearance of the Vine in 
 France the cultivation spread in every disposable 
 corner, w.herever a fitting soil and exposure could 
 be found. This excited the jealousy of Rome, 
 who, under pretence of preventing the recurrence 
 of famine, decreed that the Vineyards should be 
 turned into wheat fields, and caused a general grub- 
 bing up of the Vine throughout the territories of 
 Gaul. This took place A. D. 92. It was so rig- 
 orously executed, that the inhabitants were obliged 
 to resort to beer and other fermented drinks, such 
 as had been in use before the introduction of the 
 Grape. The ferocious Domitian was detested for 
 this violation of the natural rights of the people 
 whom he should have protected, but the edict 
 nevertheless remained in force for two centuries — 
 when Probus, in A. D. 282, restored the cultivation. 
 The restoiation occasioned a long festival of rejoic- 
 ings, and the people with great alacrity renewed 
 the Vine culture, and spread it to all the neighbor- 
 ing nations. 
 
 In 1556 trie Vines were again prohibited through- 
 out France, on the ground of their monopoly of 
 the earth, and the labor, from more important 
 tillage. After eleven years the law was revoked, 
 and the Vine once more allowed free growth. — 
 About the beginning of the eighteenth century 
 another attempt was made at restriction ; and it 
 was not until the revolution of 1789 that every 
 owner of the soil was allowed to improve it in his 
 own way ; since which lime the prosperity of the 
 Vine cultivation in France has added vastly to the 
 happiness of the people and ihe wealth of the 
 nation. 
 
FOREIGN VINES. U 
 
 OF FOREIGN VINES IN AMERICA. 
 
 Many of the attempts to raise Grapes from 
 foreign Vines in the opeti air, have resuhcd in loss 
 and disappoinlmeiit. The late Mr. Paimentier, 
 of Brooklyn, Long Island, devoted much labor and 
 expense on foreign Vines to very little purpose. 
 Mr. Loubat also, who had seen nluch of Grape 
 cultivation in France, planted, a vineyard of forty 
 acres at New^ Utrecht, L. I , which had 159,000 
 Vines of various sizes, and for some years flattered 
 himself with hopes, which resuited in disappoint- 
 ment. In some few instances in Brooklyn and 
 Kew York, where the Vines were protected by 
 surrounding buildings, the Chasselas Grape and 
 other foreign varieties yielded well, thereby only 
 demonstrating that such fruit can be obtained if 
 cultivators will be at the trouble of erecting proper 
 houses for the purpose. 
 
 In the year 1827, 1 planted fifty foreign Vines, 
 some of which were from Fraiice and obtained from 
 Mr. Parmentier and Mr. Loubat — others were from 
 Germany, and obtained from Mr. Knudsen. In 
 four years I was able to exhibit five kinds of fine 
 Grapes at the horticultural exhibitioiiof New York, 
 at Niblo's garden ; but the Vines produced few 
 good bunches, and very soon none at all. The 
 *^Vines and shoots continued to grow for several 
 years, but the fruit was mouldy and black before 
 the period of ripening, and thus were worthless. 
 Many gardeners and amateur cultivators, made 
 great and judicious attempts to raise foreign Grapes 
 iu the open air, but they all gave up the fruitless 
 labor. 
 
 Very fine foreign Grapes, especially the black 
 Hamburgh, have been raised in hot houses in New- 
 York, Boston and otlier places. The late Judge 
 
10 AMERICAN VIISTES. 
 
 Buel recommended a cheap green-house, which 
 he described in the (Jultivator, for raising foreia^n 
 Grapes without artificial heat. It is well worthy 
 of trial. 
 
 The government of the United States, in order 
 to encourage Grape cultivation in this country, 
 have made several grants of lands in different parts 
 of the sonthern and western States, to intelligent 
 foreigners well acquainted with the business, who 
 have brought over their foreign vines, and given 
 them great attention. All these have failed, until 
 they adopted the native Vines — a fact worthy of 
 much reflection and investigation. We may pre- 
 su!ne, therefore, that foreign Vines must be raised 
 in grape-houses, or by patient changes of cultiva- 
 tion be guadually naturalized to our climate. 
 
 OF AMERICAN VINES. 
 
 In the first discovery and settlement of America 
 Grape Vines were seen in profusion in the woods, 
 and their value and peculiar properties could not 
 fail to become known. 
 
 There can be no doubt that Vines have been 
 long cultivated and much wine made in America. 
 In the Spanish colony of Coahuila, in Mexico, on^ 
 the Rio Del Nort, about the 29th degree of North 
 latitude, fine Grapes were raised and much wine 
 made at an early period of the colony ; but the 
 culture was for some cause forbidden by the 
 crown, probably from fear of competition with the 
 vineyards of Spain. It was officially stated by. 
 the Deputy from Coahuila to the Cortes of 1812, 
 that this North American province produces con- 
 siderable quantities of good wine — a number of 
 
AMERICAN VINES. 11 
 
 districts and vineyards giving vv^ines as delicious 
 as those of Castile in Spain. He adds that the 
 raising of wine is one of the most productive 
 branches of their agriculture, and so great that 
 they supply the neighboring colonies, and even 
 send some of the finest to Mexico. 
 ■ I learn from a communication of Dr. James 
 Mease, of Philadelphia, that before the American 
 Revolution a quarter cask of wine made by Doctor 
 Howard, of New Brunswick, N. J,, was sent to 
 the Society for the encouragement of arts, manu- 
 factures, &c., in London, and the society presented 
 him thirty guineas as a reward. Mr. Tasker, of 
 Maryland, and Mr. Antil, of Shrewsbury, Mon- 
 mouth County, N. J., are named as among the 
 early cultivators of the Grape. Mr. Antii had a 
 vineyard of several acres, and wrote a paper on 
 the subject which appears in the first volume of 
 the American Philosophical Society. He cultiva- 
 ted foreign Vines only. 
 
 In 1769 the French settlers in Illinois made one 
 hundred and ten hogsheads of strong wine from 
 native Grapes. 
 
 In 1793. Peter Legaux, a French gentleman, 
 obtamed of the legislature of Pennsylvania the 
 incorporation of a company for cultivating the 
 ^ine. They purchased a farm at Spring-mill, 
 ^fclontgomery County, thirteen jniles from Phila- 
 delphia, on the Schuylkill. For one year only 
 prospects were favorable ; but divisions and dis- 
 sentions arose and the stockholders sold out in 
 disgust, and the vineyard went to ruin. 
 
 In the early settlement of the now city of New 
 York, a gentleman had a very fine garden at 
 Hoboken and raised many Grapes. In the woods 
 of that place are now to be seen very large Vines 
 running wild into the tops of the tallest trees. 
 
12 AMERICAN VINES. 
 
 It is recorded that in the early settlement of 
 Long-Island a vineyard was cultivated near South- 
 ampton, by Mr. Fournier. We understand very. 
 good wild Grapes are now in great plenty in the 
 woods and swamps near that place. 
 
 At Harmony, near Pittsburgh, a vineyard ot - 
 ten acres was planted and cultivated by Frederick 
 Rapp and his associates from Germany. They 
 afterwards removed to another Harmony, in In- 
 diana, on the east bank of the Wabash, where 
 they continue the cultivation of wine and silk to 
 the present time. 
 
 A Swiss colony settled about fifty years ago in 
 Jessamin County, Kentucky, and raised a fund of 
 ten thou and dollars for the express purjiose of a 
 vineyard. They planted foreign Vines and failed. 
 In 1801 they removed to a spot which they called 
 Vevay, in Switzerland County, Indiana, on the 
 Ohio r'ver, 45 miles below Cincinnati. Here they 
 planted native or naturalized Vines and succeeded. 
 A recent article in a newspaper says^" They 
 turned attention to our native Vine, first to the 
 Cape Grape, and subsequently to the Isabella and 
 Catawba. After forty years of experience they 
 consider our climate and soil inferior to those of 
 Switzerland for producing saccharine matter, and 
 consequently wine. They say that, in this coungp 
 try, twelve pounds of Grapes are required to mali^^ 
 a gallon of wine, and, in the old country, ten 
 pounds. At one time they had forty acres under 
 cultivation ; now only five. They say they can 
 cultivate other products to greater profits." 
 
 i he government of the United States, desirous 
 of encouraging the cultivation of the Vine, and 
 making of wine, made extensive grants of the 
 public lands for this patriotic service, to some of 
 
ISABELLA GRAPB VINE. 13 
 
 the distinguished exiles f France, who chose 
 Greene County, in the then territory of Alabama 
 for that purpose, as being the most promising 
 climate for the Vine They planted a small colony 
 of cultivators, who brought out numerous varieties 
 of their favorite Vines; but after great labor and 
 perseverance they were compelled to relinquish it 
 in despair. It was discovered about the time of 
 their quitting, that the Vines of Vevay, Indiana, 
 which they obtained from the Agent of that asso- 
 ciation ai New Orleans, would succeed well. The 
 small remains of the colony were finally successful 
 in cultivating from native Vines. 
 
 At Georgetown, in the District of Cokimbia, Mr. 
 Adlum cultivated a vineyard, and made much 
 wine, of which he, in a patriotic manner, gave 
 specimens to all the members of Congress. He 
 also published a small book on the subject of wine, 
 which I made my guide in the matter of wine- 
 making. His favorite Grape was the Catawba, 
 and kis vineyard flourished until his death. 
 
 HISTORY OF THE ISABELLA GRAPE VINE. 
 
 This justly celebrated Vine has obtained a 
 general cultivation along the coast of the United 
 States, and in Canada. The fruit, when well 
 ripened, is very fine as a table Grape, and it is also 
 well known to make an excellent wine, capable of 
 beinjT preserved for years. Many persons have 
 expressed an interest to know its origin, and I 
 will proceed to state all the facts I have been able 
 to obtain. 
 
 The Isabella Vine first obtained its notoriety in 
 the garden of George Gibbs, Esq., at Brooklyn, 
 
14 ISABELLA GRAPE VINE. 
 
 Long-Island, about the year 1816. His lady ob- 
 tained it from North Carolina, and after its value 
 became known, she gave cnltings liberally to her 
 neighbors. A few gentlemen of Brooklyn, in 
 compliment to her, gave it her name, Isabella^ and 
 exerted themselves to multiply cuttings, and make 
 its qualities known. By the aid of various publi- 
 cations, in the Long-Island Star and other papers, 
 it soon became the cherished ornament and pride 
 of every garden and door-yard. No dwelling is 
 so humble as not to nourish its vine — no yard too 
 small to admit its delicious shade and fruit. 
 
 The following letter, which gives the only- 
 information I possess relative to the origin of the 
 Isabella Vine, was communicated by the gentle- 
 man to whom it was addressed, David Kimberly, 
 Ksq., of Brooklyn, and published in the Long- 
 Island Star of Julv 2, 1838— 
 
 Wilmington, N. C, June 9, 1838. 
 
 Bear Sir : — Please accept my thanks for the paper 
 containing an essay upon tlie culture of the Isabella 
 Grape. You request a repetition of the history of that 
 Vine, as given me by Bernard Laspeyre, Esq., a native 
 of France, very intelhgent, and who resided for many 
 years in the vicinity of tliis place, and who may be called 
 the father of the Grape culture in this part of Nort^^ 
 Carolina. Mr. Laspeyre stated that many years past, 
 upon a visit to Charleston, S. C, he became acquainted 
 with a countryman of his (name I do not recollect) who 
 had a few years previously travelled through France and 
 the most of Spain. The culture of the Grape was an 
 interesting topic to both, and his friend invited him to 
 visit his garden, where he had in full bearing a Vine 
 which he brought with him from Spain (I think from 
 Andalusia) and with which he was more pleased than any 
 which had come under his observation. Mr. L. was 
 
ISABELLA GRAPS VINE. 15 
 
 also much taken with the Vine, and made arrangements 
 to procure as many of the cuttings as his friend could 
 spare, who stated to him that he had endeavored to spread 
 the Vine as widely as possible in South Carolina by 
 giving cuttings to gentlemen from different parts of th^e 
 state, whenever he met Avith one likely to take care of 
 them. The following season, Mr. Laspeyre received a 
 number of cuttings, which he divided with his acquain- 
 tances, and among others Gen. Benjamin Smith, from 
 vfhom (I think) Mrs. Gibbs procured the Vine which 
 she carried to Long-Island. 
 
 Mr. Laspeyre planted the portion reserved on his farm, 
 about 18 miles from this place, and in a very few years 
 had a handsome vineyard, which was the " wonder and 
 talk"' of the v/hole neighborhood. 
 
 The stage road from this to Fayetteville passes within 
 a short distance of his residence. It so happened that 
 the stage was broken in his immediate vicinity, and a 
 Spanish gentleman, who was a passenger, inquired if no 
 person cultivated Grapes in a country which seemed so 
 well adapted to it. He was told of Mr. Laspeyre's 
 vineyard, and, having plenty of time, he procured a guide 
 and called upon Mr. L., who carried him to see his 
 Grapes. Upon entering the enclosure, his first exclama- 
 tion was, " Ha, you have got my countryman here, I 
 know him well, and it is one of the finest Grapes in 
 Spain." 
 
 The above is the history of the Isabella, as related to 
 me by Mr. Laspeyre ; if he mentioned the name by 
 which the Grape is known in Spain, I have forgotten it. 
 Mr. L. was amused at the idea of its being an American 
 Grape. It is generally known here as the Laspeyre 
 Grape, and also as the Isabella. The friends of that 
 excellent Lady, Mrs. Gibbs, give the latter name the 
 preference, and it will, no doubt, be continued. 
 
 P. A. S. 
 It thus appears that the Isabella Grape had its 
 
16 ISABELLA GRAPH VINE. 
 
 origin in Spain, and has been adapted and natural- 
 ized to tile climate of most of the United States. I 
 hear of its cultivation as far North as Canada, but 
 with what success I cannot learn. I should much 
 doubt whether it would ripen well in Canada. In 
 the vicinity of New York it is sufficiently ripe for 
 the table about the middle of September, and is 
 sometimes on the Vines long after the frost, and 
 continues to improve ; but if they are unripe on the 
 approach of frost they become worthless. If any 
 bunches remain very late by reason of any peculiar 
 protection, they become exceedingly sweet and 
 pleasant. This particular kind of Grape is here 
 regarded as above all price, and the descendants 
 of Mrs. Gibbs may rejoice that her name and fame 
 are connected with this great and delightful bless- 
 ing. 
 
 The Isabella Vine is particularly adapted to 
 cities, as it may be placed in a corner of any small 
 yard, and its Vine carried to any height or to any 
 roof or space which may be desired. It shelters 
 the domestics at their labor, and soap-suds is an 
 excellent manure for its roots. Its qualities are 
 known and respected even among the Vines of 
 Europe. Immense quantities are brought to New 
 York market, and yet the demand is not satisfied. 
 Vineyards are rapidly multiplying throughout the 
 country — twenty-seven acres being thus improved 
 in one location at Croton Point. Enough is already 
 known of its wi?ie to pronounce it cheering and 
 delightful ; and yet not a gallon has been offered 
 for sale, where thousands of barrels might have 
 been produced. 
 
 But the time is near at hand when " every man 
 may sit under his own Vine " — and he may also 
 drink his own wine, which "cheers, but not 
 inebriates !'' 
 
SOIL, <feC. 17 
 
 SOIL— CLIMATE— EXPOSURE. 
 
 AmericaaVines can be made to grow and flourish 
 in every situation, and in every part of our wide 
 spread country ; but that the soil and cHmate and 
 exposure is very important to obtain the best 
 Grapes, is undeniable. The soil should be a light 
 sandy or gravelly loam, with coarse gravelly sub- 
 soil. Clay soils are unfavorable, and vineyards 
 should never be planted in such soils; but where 
 a garden is located on clay soil, if a Vine is wanted 
 it may be raised a little from the natural soil and 
 a sandy-made soil enclosed in a brick or stone en- 
 closure to favor the Vine. Stony, hilly and rocky 
 grounds, and sandy plains, like those on the mid- 
 dle and eastern parts of i.ong Island, may be con 
 sidered friendly to the Vine. 
 
 A writer says — " I have seen hundreds of acres 
 of Yines growing in pebbles from the size of a bean 
 and nutmeg to that of an egg, without the least 
 vestige of earth. 
 
 Cllfnale. — Our country possesses all the Vine 
 climates of France, Germany, Switzerland and 
 Italy, and a larger district than all those combined. 
 
 The sea board and Islands are considered pecu- 
 liarly favorable to the Vine ; but a warm climate 
 gives the best Grape. It appears, however, that 
 European Vines could not be made to succeed in 
 Alabama, and we can therefore only recommend 
 native or naturalized Vines to our cultivators. As 
 we have very numerous varieties, which have been 
 thoroughly proved in various latitudes, we need 
 not embark in fruitless labor. 
 
 From a comparison with French culture it is 
 believed Grapes may be cultivated for wine in any 
 climate where the maize or Indian corn is a sure 
 crop, and never defeated by the frost. 
 
 b2 
 
18 SOIL, «feO. 
 
 Exposure. — The most suitable exposure for a 
 vineyard is in sloping grounds open from the south 
 east to the south. No trees should be allowed to 
 intercept the sun's rays, nor should any cultivation 
 be admitted among the Vines. As land is very 
 plenty, and as Grapes and wine will pay well for 
 good cultivation, there is no apology for slighting 
 the proper claims of the Vine. 
 
 The following extracts from Rozier^s Memoir on 
 
 the Fi«e, are interesting : — 
 
 " The vine is a plant whose transpiration and suction 
 is abundant and vehement, which sufficiently indicates 
 the soil and exposition natural to it. For this reason 
 grounds composed of sand, gravel stones and other 
 rocks, are excellent for its cultivation. 
 
 " A sandy soil produces a fine pure wine — the gravelly 
 and stony a delicate wine — rotten and broken rocks a 
 fumy, generous wine of a superior quality. 
 
 " A rich, strong, compact, cold or humid soil, which 
 is pressed down by the rains, and which the sun hardens 
 or bakes, is essentially prejudicial to the quality of the 
 wine. 
 
 " The most advantageous exposition for the Vine, is 
 that of a gentle slope or side of a hill, facing east and 
 south, on which the rays of the Sun continue the longest 
 time. 
 
 " Hills in the neighborhood of the ocean and rivers 
 'ought to be preferred to all others. The lower part of 
 these hills are not so favorable to the Vine as the upper, 
 and neither are equal to the middle region, the soil be- 
 ing the same. 
 
 " All trees are unfriendly to the vine, as much from 
 their roots as their shade. It should never be planted in 
 soil that can produce grain, and because it wants nothing 
 but heat, and thrives best on the poorest ground, This 
 will appear ridiculous to those who look ioT quantity — but 
 as to the quality of the wine, it is in strict conformity with 
 
PROPAGATION. 19 
 
 the laws of vegetatioQ and with experience. I must be 
 understood to speak here of countries only where tem- 
 peratures are favorable to the success of vineyards. We 
 must except those in more northern latitudes. These 
 general precepts admit of no exceptions." 
 
 The celebrated agricultural traveller Arthur 
 Young, says immense tracts of land may be ranked 
 in France among the most valuable, which in the 
 British climate v^ould be absolutely waste. In his 
 journal lie says — 
 
 '"'' Pellecoy. P ass vineyards of which there are many 
 so steep that it is strange how men can stand at their 
 work. One-third of the country under vines, which are 
 planted on absolute rocks, but calcareous. 
 
 " Cohors. — Nineteen twentieths under Vines — many 
 more than two hundred years old ! 
 
 " Plaisance. — Vine grounds double in price to wheat 
 grounds. — In 44 1-2 degrees of north latitude. 
 
 " Po^ow, Chateau-rault, to les Ormes. — Poorhills with 
 Vines sell equally with their best vale lands, in 46th 
 degree north. 
 
 " Champagne. — Two-thirds of the country around Ay 
 (in 49 degrees N. lat.) under Vines; and here all the 
 famous Champagne wines are made." 
 
 PROPAGATION OF GRAPE VINES. 
 
 Vines are propagated by ^eeds — by buds or short 
 cuttings — by cuttins^s — by layers — by grafting. 
 
 Planting seeds oj Grapes. — It is a general law 
 of nature, and manifested as well in the vegetable 
 as the animal kingdom, that a material change of 
 climate requires time to effect a healthful assimila- 
 tion. It cannot well be doubled therefore that 
 
20 PROPAGATION. 
 
 European Vines may by degrees be naturalized in 
 ^ our country, and I presume some of our excellent 
 Long-Tsland cultivators are now experimenting in 
 this matter. If the seeds of European Grapes, and 
 the buds of European Vines raised here, can be 
 brought to germinate, we may be sure of success. 
 Most of our good Grapes may be traced to their 
 European origin ; and the field now open for pro 
 curing new varieties by seedlings and grafting, 
 may aflbrd both profit and delight to amateur cul- 
 tivators as well as to nursery-men. We should 
 procure a seedling progeny from the best Grapes, 
 and from these select the best. The seeds of these 
 should again be sown, and the Vines will be better 
 adapted to our climate. This is the way to na- 
 turalize foreign Vines. 
 
 The innumerable varieties of Grapes in every 
 country are no doubt the production of seeds drop- 
 ped by birds. As most of these are dicecioiis, or 
 without having the stamens and pistils on the same 
 Vines, they are in most cases unfruitful, unless the 
 corresponding Vines are contiguous. Here there 
 are thousands of barren Vines, (called male Vines) 
 growing in the woods, which may form good stocks 
 to graft upon. It is better to procure cuttings of 
 well known Vines, than to lose time and labor with 
 producing from seeds. A seedling Vine will show 
 blossoms in its fourth or fifth year. 
 
 It is unnecessary to detail the mode of procuring 
 Vines from seeds, as the process is simple and well 
 known. It is mostly done by the aid of pots in 
 hot-]iouses and green-houses ; but the native va- 
 rieties may be raised from seed in the open air. 
 
 jy?/ Buds. — Take single joints of the Vine and 
 cut them at half the distance from the next bud each 
 way — dip each end in a warm mixture of abcut 
 
PROPAGATION. 21 
 
 two parts of rosin and one part of beeswax — put 
 them about an inch deep and about ten inches apart 
 in mellow earth, somewhat moist, — strew some 
 horse-dung over the rows, and if the weather should 
 be dry give them occasionally a watering. 
 
 In the 3d volume of the Memoris of the Phila- 
 delphia Society for promoting Agriculture, Mr. 
 Matlack, giving an account of a speedy mode of 
 propagating the Vine, says — " Take a single joint 
 of the Vine you choose, cut it off at half an inch 
 above the eye — cover each end with a sticking 
 plaster of any kind, and set it in a pot of ^rarden 
 mould — the eye of the cutting must be covered 
 with garden earth and then watered to settle the 
 ground. After this, lay half an inch of horse-dung 
 on the surface to keep it from becoming dry and 
 hard — place the pot in your hot-bed, &c." 
 
 Loudon's London Magazine states that Mr. Pil- 
 laus '' takes an eye from a Vine in the month of 
 March, and from it produces in the following April 
 or May twelve month, a handsome plant, bearing 
 bunches of ripe fruit. The correspondent saw 
 several pots with such buds in various stages of 
 progress. The process is not explained. 
 
 By Cuttings. — Any well . ripened wood of the 
 last years growth is good for a cutting, but the 
 nearer it is to the old wood the more likely it will 
 be to succeed, and even if a small piece of the old 
 wood remains it will be all the better. A cutting 
 should embrace three or more buds, and should be 
 taken from the plant before ttie circulation of the 
 sap commences, and be irom bix to twelve inches 
 in length. They are taken from the Vines at the 
 pruning in March (or may be taken at any time 
 between the first of November and first of April) 
 and cut to their proper dimensions in the following 
 
^2 PROPAGATION, 
 
 manner. About an inch of wood is left above the 
 upper bud and is (afterwards when set in the 
 grcund) cut sloping at the back side from the bud 
 in order that it may I e protected. They are then 
 buried in the earth, or kept in a cellar until wanted 
 for setting out. They are first set in a garden or 
 well protected ground, and at a distance of six to 
 twelve inches apart in rows which may be a foot 
 or more apart. At the lower end, which goes in 
 the ground, the wood is cut as near to the bud as it 
 can be without injury. They are set in the ground 
 so deep as that the topmost bud shall just come to 
 the top of the ground, so as to receive the benefit 
 of earth and air, as this is the only bud which 
 shoots above ground — the others going to the forma- 
 tion of roots (Fig. 1, p. 36.) If the season should 
 be dry they will require watering several times. 
 I consider a shady place, a siot but little exposed 
 to the sun, as being preferable for cuttings. Some- 
 times they are put endwise in a pot or box and 
 filled in with earth and watered. In this manner 
 a great number may be put in a small space or 
 transportation. I once successfully sent cuttings 
 from New- York to Little Rock, in Arkansas, by 
 way of New Orleans. These were placed in sods 
 of grassy earth, a little moistened. 
 
 The cutting will in the first year throw up a 
 shoot from the top bud. If two should come forth 
 the weakest must be taken away, and if none 
 should come it is not certain that the cutting is 
 dead, as it will sometimes throw out a shoot under 
 the ground and push its way to the surface in the 
 next season. If the cutting throws out a strong 
 shoot the first season, you may, at the March pru- 
 ning, cut it down to two buds from the main stock, 
 (Fig. 2, p. 37^ or if a weak shoot cut it to one 
 
PROPAGATION. 23 
 
 bud. The young Vine is sometimes transplanted 
 to its permanent place at or about this time, but I 
 would not recommend it until the third year from- 
 the cutting. 
 
 In the introduction into Switzerland of Vines 
 from abroad it was frequently found that the plants 
 of foreign cuttings have refused (though arrived 
 at the proper age, and possessing a vigorous matu- 
 rity) to unfold a solitary flower. Cuttings from 
 such plants have been tried, which have blossomed 
 and the flowering been succeeded by abortion.-— 
 From the plants of succeeding cuttings other cut- 
 tings have been cultivated, following up the system 
 for several seasons, till in the end a complete su !- 
 cess has crowned the experiment ; and it has been 
 proved that the process of acclimating the stranger 
 plant has not reached its full accomplishment un- 
 til it has passed through /ow?*, and sometimes five 
 generations of the Vine. 
 
 By Layers. — Vines are also propagated by lay- 
 ers which consists in bending down a branch, while 
 attached to a stock, into a channel dug in the 
 earth, and burying it at a proper depth in a curving 
 line with the end having two buds above the earth, 
 and strongly pegged to its place, so as not to lift by 
 its own elasticity. Koots wil) start plentifully 
 from the part in the earth, and when it is well root- 
 ed it ma}^ be cut from the parent Vine and trans- 
 planted. 
 
 When a Vine becomes old or injured we some- 
 times make layers to continue it, and therefore do 
 not cut it froiii the muin stock. This is a good 
 mode, and is much practiced in France to supply 
 vacancies in Vineyards. 
 
 By Grafting — In the spring of 1832, I grafted 
 thirteen wild Grape Vines on my ground and they 
 soon grew to a considerable length. In the fall of 
 
^4 PROPAQATION. 
 
 that year I observed the wood did not ripen, and 
 during the winter they all perished. By reason of 
 its being in an unhealthy location I abandoned my 
 vineyard, and did not renew the experiment. My 
 mode was to cut the stock below the surface of the 
 earth, and make a clean split or cleft, fitting the 
 scion as a long wedge merely into the wood, and 
 making the bark, on one sideof it to match, where 
 it would fit. I then packed the rich mould around 
 it. Another mode is to bore holes with a gimlet 
 or a bit, and fit the graft with a shoulder to the 
 square stock. Other modes are practiced, and any 
 skilul hand would, probably, be successful. 
 
 The great difficulty in grafting is the liability of 
 the stock to bleed so profusely that the graft can- 
 not unite with the stock. This in 'uces some gar- 
 deners to delay the operation until the blossomg 
 begin to show out ; but as in the latitude of New 
 York the sap begins to rise in Februar",^, that is the 
 best time to graft. If not performed in February 
 it should be delayed till the second week in May, 
 Tiie grafts or scions should be cut a month before 
 wanted ior use, in order to keep them back, and 
 not to be as forward as the stock ; particularly if 
 to be done at the latter period, the lower end of 
 them should be wrapped in moss a little damp, or 
 stuck in a potato. The modes of grafting are well 
 known, but the Yiue is more difficult to graft than 
 common trees. 
 
 In cleft grafting the scion should be as near as 
 possible the size of the Vine, so that the bark may 
 fit. If the stock is too high a flower pot or hox 
 may be filled with earth and the stock thus cover- 
 ed. Grafts thus fitted sometimes bear the first year. 
 
 A correspondent of the N. Y. Farmer says — 
 " At Now Orleans. I saw a very fine muscadel 
 
PROPAGATION. 25 
 
 Vine in the garden of a liorticulturist in the upper 
 Fauxburgh, which was grafted, as he told me, on 
 a native stock wliiie one which stood immediately 
 contiguous, but which had not been grafted, was 
 unthrifty and insignificant in appearance, and bore 
 comparatively no fruit at all. They were b th 
 planted at the same time, and were then sixteen 
 years old. so that the experiment in that instance 
 was completely decisive, that unless grafted on na- 
 tive stocks they will not succeed." 
 
 Mr S. Welier, of Berkley ville, N. C, succeeded 
 in grafting a variety of scions from Pensylvania, 
 on^the Fox Grape and other native, stocks of his 
 neighborhood, and thus obtained a variety of good 
 sorts. 
 
 ^ I have known grafting by approach, as it is cal- 
 led, to be successful. It consists in bringing the 
 branches of two Vines of different kinds together, 
 just as the sap begins to ascend, and cutting each 
 branch at the side so that they may unite and the 
 sap of each intermingle. Both will probably grow 
 and the preferable one may be cut from the pa- 
 rent stock. 
 
 Many operators do not succeed well in grafting.; 
 but as it is essential, we would inculcate the most 
 careful experiments in this matter. Mr. Herbe- 
 mont says — 
 
 " The mode of grafting wKich I practise usually, and 
 which is attended with no difficult}-, and very seldom 
 fails, is as follows : If the Vine I wish to graft in is in the 
 ])lace I desire to haA^e it, all T do is to take away the 
 earth round it, to the depth of four or five inches, saw it 
 off (or cut it off with a sharp knife, according to its size.) 
 about two or three inches below the surface of the ground. 
 (This depth may be regulated by the length of the scion 
 used.) Split it with' a knife or chisel ; and having tapered 
 
 c 
 
26 
 
 PROPAGATION'. 
 
 the lower end of the scion in the shape of a wedge, insert 
 it in the cleft stock, so as to make the bark of both 
 coincide, (which is perhaps not necessary with the Vine) 
 — tie it with any kind of string, merely to keep the scion 
 in its place ; return the earth to its place, so as to leave 
 only one bud of the graft abore the ground, and the other 
 just below the surface, and it is done. If I have no Vine 
 where I wish to have one, I dig it out of the woods, &c. 
 &c. ; cut it off as above described; insert the scion; tie 
 it and plant it where wanted, leaving, as in the other case, 
 only one bud or two above the ground. All the care that 
 it now requires is to surround it with sticks, to prevent 
 its being trampled upon or otherwise injured, and to notice 
 the shoots that may grow below the graft, that they may 
 be immediately taken off close to the stock, taking care, 
 in so doing, not to move the scion or graft, which might 
 prevent its taking. Such grafts usually grow as soon aa 
 the other buds of the Vine in the neighborhood ; but it 
 sometimes happens they are much later ; and I havediad 
 some that did not push till about June — even as late as 
 the middle of that moiith. * 
 
 When the stock, or the Vine into which you wish to 
 insert a graft, is too large to be conveniently split, as in 
 the last mode of grafting, as when they are several inches 
 in diameter, after having sawed it two or three inches 
 below the surface of the ground, nearly horizontally, I 
 take a gimlet, or (which is best) a carpenter's stock and 
 taper-hit^ and bore one or more holes, according to the 
 size of the stock, about an inch and a quarter deep. I 
 then prepare the scion, (which in this case ought to be 
 selected pretty large,) and by cutting the bark and a little 
 of the wood all round, within an inch and a quarter of the 
 lower end, fit it to the hole, and push it in till the shoulder 
 of bark, made by the cutting, as here above described, 
 comes down to the sawed surface of the stock ; and if the 
 stock is large enough to require two or three grafts, after 
 having fitted them all in, I return the earth, leaving only 
 one or two buds at most above ground, as above, and the 
 grafting is done. As this last method of grafting usually 
 
PROFAQATIOW. 27 
 
 succeeds as well as tlie first, it would seem to indicate 
 that it is not necessary in grafting the Vine, as it most 
 undoubtedly is for all other fruit trees, that the bark of 
 the stock, and tliat of the scion or graft, meet and coin- 
 cide exactly; for, in the latter case, the scions are inserted 
 in any part of the stock. 
 
 All that remains now to be attended to is, as to the 
 best season for grafting the Vine, and the best manner of 
 keeping the scions until that time. I have generally suc- 
 ceeded best when I have grafted late in the spring, and 
 just before the buds of the Vine burst into leaves ; that 
 is, when the sap is flowing pretty freely. It is, however, 
 a matter of some importance that the scions should h«,ve 
 been kept back, if possible, so that their buds are only 
 beginning to swell, and this must regulate the time of 
 grafting. The scions may be kept back, and their vege- 
 tation retarded, by burying them in as cold a place as can 
 conveniently be found — such as the north side of a hill 
 of a houfee, fence, &c. ; in short, where the ice and snow 
 remain the longest. A small trench, a few inches deep, 
 is made — the scions laid flat down in the bottom, and 
 entirely covered. I think a better way still, (one, how- 
 ever, which I never had an opportunity of trying,) would 
 be to put them in a box of sand somewhat moistened, and 
 deposite the box in an ice-house. Thesciona being thus 
 kept back, may be used for grafting with complete suc- 
 cess, so late as when the Vine for the stock is in full 
 leaves. I have thus grafted Vines sent me by mail from 
 the north as late as June, and they grew well. I should 
 always prefer, however, to do it earlier, when it can 
 conveniently be done." 
 
 Berneaud says, '^there are several kinds of graft- 
 ing used for Vines. Shoulder grafting succeeds 
 well on old stocks — so does budding, or insertion — 
 but the most common are »lit-grafting and tongue- 
 grafting. Latterly escutcheon-grafting has been 
 much used in spring before the ascent of the sap 
 
28 PROPAGATION. 
 
 Grafting by approach also will succeed, but the 
 most favorable of all methods is crown grafting on 
 the root." 
 
 Vines in Pots. — In England, where Grapes can 
 only be cultivated in hot-houses, some of their best 
 gardeners force their Vines in pots in the tollowing 
 manner. They take a cutting of young wood of 
 three, four or five feet in length, and coil it in a 
 large pot, rubbing off all the buds but two, and 
 leaving those buds at or near the surface, the 
 weakest of which is afterwards rubbed off. It is 
 ihen placed in a hot-bed, and soon puts forth and 
 fills the pot with roots. It may be re-potted and 
 extended according to circumstances. By putting 
 the pot containing the Vine within another, and 
 filling the space between them with soil, a uniform 
 moisture may be preserved. In our country the 
 gardeners and ladies who cherish house plants, may 
 in this way obtain fine foreign Grapes. 
 
 " Any one who is anxious to have Vines in pots 
 with Grapes fully grown should, at the time of 
 pruning, take the stem through a hole in the bottom 
 of the pot, and lay the rest of the Vine from the 
 bottom of the pot in the ground For such pur- 
 poses I take the old shoots that are to be cut out 
 that season. For the pots I use the same compost 
 as for the border. I always keep rotted dung about 
 the pots, as it makes the Vines strike much sooner 
 than keeping the pots dry. I have had twenty- 
 six good branches in pots, and could have had 
 more but for thining. When the fruit is at maturity 
 I cut the old branch by the bottom of the pot, and 
 remove the plant at pleasure for ornament." 
 
 Another Mode. — In the spring, before the buds 
 swell, lake a healthy, well ripened Vine, and draw 
 it through the hole of a large flower pot — fill in 
 
PRUNiNa, id, 29 
 
 earth, and cover the pot with moss or coars« 
 manure on the outside, to keep in the moisture. 
 About the last of August cut the shoot half off at 
 the bottom of the pot. In October cut the branch 
 entirely off, and carry the pot with its load of ripe 
 Grapes to any proper place. With proper treat- 
 ment the fruit will hang on lill February. 
 
 OF PRUNING AND TRAINING. 
 
 The Isabella Vines are sometimes so extremely 
 exuberant in their growth and foliage, that it is not 
 easy to prescribe rules for pruning and training, 
 which will suit all cases. As they are much cul- 
 tivated in gardens — in hot houses — over arbors and 
 trellises, and olten in the espalier form, I shall give 
 some general remarks which may enable those 
 who cultivate but two or three vines, to do their 
 oit:n trhnrning ; as it is sometimes inconvenient or 
 impossible to procure B^professor to trim your Vines 
 — such persons being in great demand at the trim- 
 ming season. 
 
 After your Vine is transplanted to the spot where 
 it is to remain, you are to train it according to the 
 space which you wish it to cover. I would advise, 
 if the arbor, trellis, fence or house will allow it, 
 that it be trained about a foot from the ground, in 
 two shoots or branches, forking each way from the 
 main upright stock. It is thus within reach for a 
 time ; but you will soon require ladders to trim 
 the Vine and gather the fruit. 
 
 Let it be particularly observed that DC/^ ihe fniit 
 ahotiys grows on the shoots oj ^A^ present season^ 
 which spring J rom wood of the last season. This 
 is very important to be known and critically 
 
 c2 
 
30 PRUNING, «feC. 
 
 observed by every person who attempts to prune 
 a Vine. The appearance of the vi^ood will readily 
 indicate its age and quality, and a little observation 
 may make any discreet person a good trimmer. 
 
 First Pruning. — The first ov winter pruning, as 
 it is called, takes place in March, although it may 
 be done from the first of November to the first of 
 March, if the Vines are not frozen. 1 prefer the 
 early part of March. It consists in cutting out 
 dead wood — shortening the runners — and training 
 and tying to the supporters. If your Vine is under 
 five years old, you would do well to follow the 
 rules herein laid down ; but if it is older you must 
 exercise a judgment founded on the extent of your 
 supports — the strength of the root, and the feed or 
 manure afTorded to it. You will see at Fig. 6, p.46, 
 the mode of trimming and training as practiced in 
 vineyards, which may readily be adapted to other 
 situations. A vine may well be allowed to bear 
 eight runners, trained horizontally or vertically, 
 according to the taste of the cultivator, or to the 
 situation of his supporters. Of these/o/zr may, at 
 the winter pruning, be shortened down to a single 
 bud, and the four others intermediate be trained 
 vertically, in a serpentine form, so high as to give 
 the nuniber of buds to which you v/ill limit your 
 Vine. The long branches will bear fruit the pre- 
 sent year — throwing out a shoot at every bud, and 
 every shoot bearing three or more clusters. These 
 will be cut down to a single bud at the next winter 
 pruning. The intermediate four buds or spurs 
 will each send forth one shoot, which must be 
 trained vertically, in a serpentine form, between 
 the bearing branches on the trellis. These are 
 intended to make bearing wood for die next year, 
 and must not be allowed to bear fruit except at 
 
PRUNIKG, AC. 31 
 
 every alternate season. In this mode the Vine 
 may be perpetuated, and kept within a reasonable 
 compass ; but if some such rule is not adopted your 
 Vine will grow beyond your reach, and bear fruit 
 only at the extremities — leavnig an unsightly mass 
 of large old branches near the ground. In this 
 country, where Vines if neglected will sometimes 
 cover an acre of ground, and become dead or worth- 
 less, in a few years, it is necessary to look to its 
 perpetuity by good cultivation and keeping it in 
 proper compass. It is proper in the spring of the 
 year to strip off the ragged bark and moss which 
 gathers around the trunk, which will otherwise 
 become a harbor for insects and have a bad ap- 
 pearance. Washing with soap suds gives the trunk 
 a clean and healthy -aspect. 
 
 At this pruning the branches should be well 
 fastened to the supports, particularly at the ex- 
 tremities. Strips of bass-wood matting are good 
 for the purpose. 
 
 When Vines from any cause are trimmed as late 
 as Aprd or May, they will discharge much sap — or 
 " bleed" as it is called. Some consider this as very 
 injurious to the Vine^ but I think the disadvantage 
 is much over-rated. If it is thought necessary to 
 stop the bleeding, a little fine plaster of Paris may 
 be applied with the fingers to the place cut, or a 
 little gardner's wax. 
 
 A potato stuck upon the end of a bleeding Vine 
 will often stop the running. 
 
 Second Pruning. — From the 1st to the 10th of 
 May (according to the season) the buds are putting 
 forth into leaf and generally two or three branches 
 at every bud or joint. They then require the 
 second pruning — the first having taken place in 
 March. I then rub oft' the superfluous buds, leaving 
 
*3 PRUNING, AO. 
 
 but one shoot to each bud. This process 1 call 
 " budding/' and it is essential to get good fruit and 
 strong wood on the remaining shoots, and prevent 
 the future crowding and entangling of the shoots. 
 They are disengaged with a slight touch, and a 
 short time will suffice for many Vines. 
 
 Young Vines are often tied to a single pole or 
 stake until three or four years old ; but good care 
 must be taken that they have this second pruning, 
 or they will suffer greatly by the neglect. 
 
 If old Vines are neglected at this budding, as they 
 generally are, you will have a tangled knot of 
 branches at every fruit-bud — radiating from one 
 point — and your Vine will soon get into inextrica- 
 ble confusion. If not afterwards taken out, you 
 "will hive numerous shoots and many clusters of 
 very poor fruit ; and at the March pruning all the 
 tangled wood must be taken away. 
 
 Third Pruning, — The third pruning takes place 
 about the middle of June, after the Vine has passed 
 the flowering, and must be done with great care, 
 and as little agitation of the Vine as possible. At 
 this time I cut off with shears or scissors, or pinch 
 off with linger and thumb, the /o/era/s, which spring 
 out of the green shoot on the side opposite to the 
 fruit. They may be taken off at any time during 
 the season, but not quite down to the shoot. It is 
 best to do it at the proper time, before they have 
 acquired size and strength, at the expense of the 
 rest of the wine. If the tendrils or claspers are not 
 required to support the vine, they may be clipped 
 off also. 
 
 After the berries are set good cultivators take 
 off branches of the fruit, to prevent the over-crop- 
 ping of the vine. Every frnit-bearing shoot is thus 
 reduced to the number of clusters which it is re- 
 
PRUNING, <kC. 88 
 
 quired to ripen. This is essential when the finest 
 table grapes are wanted, but not so where wine is 
 made, unless it is considered necessary to perpet- 
 uate the vine, and prevent its redundance. Few 
 persons have courage to prune the vine to the 
 great extent which experienced vignerons deern 
 necessary ; but if they will make experiments, and 
 institute comparisons, I am persuaded the perma- 
 nent advantages will be in favor of close pruning, 
 and keeping the vme to its smallest dimensions. If 
 it is from any cause omitted, the leading shoois run , 
 beyond reach, and fruit will grow at the extremi- 
 ties, and a long and snake-like trunk will display 
 its ragged and unsightly appearance on your 
 trelis. 
 
 In vine growing countries, so particular are the 
 proprietors to have their vines closely pruned, and 
 not over-cropped, that where a vineyard is leased, 
 it is customary to insert an obligation limiting the 
 lessee to the particular number of buds or branches 
 which he may allow on each vine. 
 
 I formerly practiced a Fourth Pruning^ called 
 stopping, or shortening, as recommended by Mr. 
 Cobbett and others. It was done about the middle 
 of July, when the fruit had obtained about half 
 its growth. I then shortened all the branches 
 having fruit on (except those retained for perma- 
 nent runners) by cutting them at two or three 
 joints forward of the fruit. This was considered 
 important to the development and ripening of the 
 fruit, by the removal of green wood and leaves ; 
 but subsequent experience has led me to doubt the 
 propriety of this pruning for the IsahellaSj as the 
 yine is sure to send out new leaves, and sometimes 
 untimely fruit, if it is improperly pruned either by 
 design or accident. — I think best, therefore, to let 
 
S4 PRUNING, AO. 
 
 the sap expend itself in giving length to the*shoot, 
 which will be taken off at the following March 
 pruning. I would particularly caution all persons 
 against taking off the leaves, which are called " the 
 lungs of the plant," and are vitally essential to the 
 ripening of the fruit. The best fruit is always in 
 the deepest shade, and if by any chance it becomes 
 exposed to the sun, it is injured thereby, and be- 
 comes inferior and sour. 
 
 In Mr. Colman's late tour in England, he quotes 
 from a practical gardener some directions for the 
 management of vines as follows : — *' With regard 
 to the management of the vine when fruiting, I in- 
 variably stop the shoot one eye above the bunch 
 and it is the practice of the best gardeners in Eng- 
 land. I generally leave one shoot not stopped with- 
 out fruit, and to fruit next season, and cut the shoots 
 out that have borne fruit this year. On the shoot- 
 spur system, every shoot is stopped an eye above 
 the bunch, except the top one, and then it must be 
 managed like the rest ; all the lateral shoots must 
 be stopped an eye above another until they cease 
 growing, as the more leaves you get, the fruit swell 
 larger." 
 
 Mr. Prince, of Flushing, in the preface to his 
 recent nursery catalogue, says — " In regard to 
 pruning, the American varieties simply require 
 such thinning out during the winter as is necessary 
 10 preveat the branches injuring each other by 
 contact, and the removal of such weak spurs ai 
 are immature and imperfect ; but no fear should 
 be indulged that the vine, if in good soil, is not 
 capable of maturing its fruit on any extent of 
 branches it may naturally produce — as, among the 
 most productive vines found in Carolina there are 
 many instances where a single vine covers an acr©. 
 
PRUNING, *0. 35 
 
 Summer pruning is only called for in locations 
 where the vines are confined to too narrow limits, 
 and then hut very partially, as any considerable 
 pruning will cause the fruit to turn black and fall 
 off, and even cutting off the leaves will prevent 
 the maturity of the fruit, as they are the conduc- 
 tors of the essential nutriment from the atmosphere 
 to the fruit, and to the whole plant. The foreign 
 varieties beins: natives of a much milder climate 
 require considerable pruning, and but a moderate 
 proportion of the vigorous shoots should be allow- 
 ed to remain, it being necessary in this case to 
 substitute skill and artificial culture, in order to 
 remedy the inappropriateoess of climate. The 
 most deUcate foreign varieties do not succeed in 
 this latitude except under glass ; but in that way 
 they ripen well, and are exceedingly productive/' 
 
 I should infer from this, that Mr. Prince had 
 changed his mind, respecting the pruning of Amer- 
 ican vines, since the publication of his book in 
 1830. — His experience corresponds well with 
 others, as the very great exuberance of our na- 
 tive vines will not admit of the close pruning given 
 to all foreign vines. 
 
 Italian Trainhiff. — In some parts of Italy the 
 vines are planted in rows about twenty feet apart, 
 and the plants in the row at the distance of six 
 feet from each other. Instead of being, as in Swit- 
 zerland, cut down to the height of four feet, they 
 are suffered 'to shoot forth their branches to the 
 extent to which nature limits them, and the fruit 
 may be in ripening clusters, frequently twenty 
 feet from the ground. The support is the Mulber- 
 ry tree, the bninches of which are reduced to th© 
 length of five or six feet from the trunk at the 
 point of diverging, the inner shoots being so cut as 
 
36 PRUNING, dfC. 
 
 to form a frame, reisembling in shape the cone of a 
 wine-glass. 
 
 Scaffolding, — Mr. Waller, of Brinkleyville, N. 
 C, speaks of scaffolding his vines to give free pas- 
 sage to carts, an i considers hogs beneficial in a 
 vineyard, to keep down grass and weeds. His 
 scuppernong vines are 30 feet apart, and all other 
 vines 10 leet each way- Posts iO feet apart to 
 support the scaffolding. 
 
 Talcing off Leaves in the Pall. — '' It is an axiom 
 of Mr. Knight, that all vegetables w^hich require 
 to be left in a stale of inactivity during winter 
 vegetate sooner in the spring, if that state of inac- 
 tivity is brought on in autumn. Salisbury cites a 
 case which strongly verifies this rule in regard to 
 the grape. A vine of the Munier, in Yo: kshire, 
 bore 101)0 to 2000 bunches of fruit annually, not 
 tw^enty of which were ripened in a season, under 
 ordinary management. The vine was pruned and 
 stripped of its leaves oi the 20tli of September, 
 seven years in succession, alter which it ripened 
 half a crop in ordinary, and a vi^hole crop in warm 
 Vi'eather. 
 
 Fig. 1. 
 
 The first year you have the 
 cutting only, with one bud at the 
 surface of the ground and two 
 below. T'he top is cut sloping 
 from the bud, thai water may 
 not run upon the bud and injure 
 it, (See Fig 1 .) 
 
PRUNING, etc. 
 
 37 
 
 Fig, 2. 
 
 c4v^ 
 
 The second year you will have one 
 strong shoot oi many buds. In 
 March you cut off all but the two 
 lower or best buds, and suffer them 
 to grow long and strong, for your 
 main branches, to be afterwards 
 trained horizontally, if such is the 
 plan of vour abor or supports. — 
 
 (See Fig 2.) 
 
 ^^^'^ The third year 
 
 you trim it in March 
 in the forked or 
 branching form, and 
 may leave four or 
 
 _ six buds, two of 
 
 which mny be allowed to bear fruit. (See Fig. 3. 
 
 Fig. 4. 
 
 * The /o?^rM. year you 
 
 y Y may train four shoots 
 
 w n/ vertically from your 
 
 \ \v main horizontal bran- 
 
 v^^=;;;^;_;j5sst^tf^ ches, and may have a 
 
 ,| dozen clusters of Iruit. 
 
 ^l>i»Mk>..^^ — "The intermediate 
 
 *''^~'''' shoots must be traine 
 
 for next year's bearers, and the fruit rubbed off 
 to give strength to the shoot. (See Fig. 4.) 
 
 The fifth year the vertical branches are to be 
 trained lo proper distances, having a bud on the 
 horizontal branch between each, to be trained, 
 
38 
 
 PRUNING, AC, 
 
 without fruit as a next year's bearers. When the 
 main branch reaches the extent of the trellis it may 
 be turned upward, vertically. (See Fig. 6.) 
 
 Fig. 5 
 
 After the fifth year the vine may be trained to 
 a proper economy of the trelles or supporters, and 
 with regard to access for pruning and gathering, 
 or shade where it is desirable — training some and 
 pruning others, so that all parts of the trellis be 
 properly covered — sometimes encouraging, or al- 
 lowing to remain, a new shoot on account of its 
 position, and at other times taken out old wood, 
 to give place to more sightly or better shoots. Re- 
 gard will be had to beauty of appearance and sym- 
 metry, which are generally in accordance with 
 the productiveness and perpetuity of the vine. 
 
 PLANTING AND TRANSPLANTING. 
 
 We have described the mode of propagating the 
 vine, but as the planting or transplanting is a mat- 
 ter of importance to its future growth, much care 
 n ust be taken in that branch of culture. 
 
 Although the vine will live, if transplanted in a 
 
PLAHTTING, iC. 
 
 39 
 
 proper manner, any season when the earth is not 
 frozen, yet many good reasons might be given why 
 the /a^ is the best for that purpose. The roots 
 will become settled, and the moisture of the earth 
 and the alternations of the weather will probably 
 start them, or prepare them for an early start in 
 the spring, and thas much time will be saved. — 
 The ground should be well ploughed or dug up, 
 and a hole made about two feet deep, and large 
 enough to admit all the roots v/ithout crowding. 
 Some good black, top soil from the border must be 
 put in the bottom of the hole, but no manure of 
 any kind, as its heating and fermenting qualities 
 would injure, if n^jt destroy tire plant Set the 
 roots on the top of ihe dark mould and throw the 
 earth in loosely, breaking the lumps — pull the stock 
 up a little and shake it, that the earth may get 
 among the small roots. Fill in the earth to within 
 three or four inches of the surrounding ground, 
 and pour a few quarts of water therein, enough to 
 penetrate to the root. The ground should remain 
 depressed around the stock. It should immediate- 
 ly be staked, or supported, to prevent the wind 
 from straining it 
 
 In cultivated ground, vines may be planted 40 
 or 50 feet apart, as apple trees are in a orchard. 
 In these cases they should be tr^iined long and suf- 
 fered to lay upon a high platform, made of poles 
 on crotches. In this manner they may be raised 
 out of the way of cattle or of thieves, and be made 
 a delicious shade for man and animals. 
 
 MANURING THE VINE 
 
 Although the vine will flourish on poor, dry, and 
 sandy soils, yet it nevertheless, after a few years 
 
40 MANURING, &C, 
 
 exhausts the soil around it, and requires manure. 
 But it must be given with much prudence and not 
 in excess. Liquid manures are to be preferred, 
 and stable manures avoided. Leav s of all sorts, 
 and peet or swam) earth is desirable. Bones and 
 animal manures from slaughter houses are much 
 used, as also lime and gypsum. Soap suds, soot , 
 poudrett, ashes, of all kinds, street and road ma- 
 nure — all are good for the grape, and every family 
 makes enough for several vines. Fish and sea 
 weed are also much used in France, but the latter 
 is said to give a peculiar taste to the wine. New 
 earth must be applied when the vines are on a side 
 hill, to replace that which washes away. If the 
 vines become yellow, it is an indication of weak- 
 ness in the root, and that manure is required. It 
 is best applied in the fall, or early in the spring. 
 Guano in a liquid state, and sparingly, is good. 
 
 FORCING GRAPES IN HOT HOUSES. 
 
 Mr. Julius W. Paulsen, who was in 1838 a 
 Gardner with Joseph A. Ferry, Esq , of Brook- 
 lyn, N. Y., translated from a German newspaper, 
 and gave to the public a most inteteresting and in> 
 porta nt article on the culture of the grape vine, 
 published by the Horticultural Society of Ham- 
 burgh, Mr. Paulsen remarks : 
 
 " The advantages of this new system over any other, 
 until now known practice, consists chiefly in the follow- 
 ing : 
 
 1. It produces ripe fruit in the middle of the winter, 
 wiien any kind of fruit is always most acceptable and es- 
 teemed. 
 
 2. It requires after the first year no more expense than 
 common graperies, where they have ripe fruit in the 
 months of May, June or July. 
 
FORCING GRAPES IN HOT-HOUeES. 41 
 
 3. It does not, like other forcings, weaken the constitu- 
 tion of the vines. 
 
 The last advantage is the greatest of all, as you only 
 change the season of vegitation — and observe, so soon as 
 you acquire this important article exactly, by giving them 
 spring, snmmer, fall and winter, the grape-vine must 
 thrive as thriftily, and bear as abundantly, as in its open 
 native soil. 
 
 The public will excuse me, if I take the liberty to re- 
 mark, that it will be impossible to expect any advantage 
 from this new system, or any other kind of forcing grapes, 
 if they want to raise Green'or Hot-house plants with the 
 grapes. Thei/ will never obtain half a crop, and be only 
 disappointed.''^ 
 
 New method of obtaining a very early crop of Grapes, in 
 Forcing-houses. Published by J. A, Ohlendorff, Esq. 
 President of the Horticultural Society and Director of 
 the Botanical Garden at Hamburgh. 
 
 TRANSLATED BY JULIUS W. PAULSEN. 
 
 The Horticultural Society of Hamburgh, at a sitting in 
 November, 1835, offered a premium of eight Hamburgh 
 ducats, to be awarded in 1837, to that individual, who 
 shouldsucceed in producing the largest quantity of highly 
 flavored grapes, not less than half a pound in weight, at a 
 period not later in the season, than the 15th March. 
 
 Mr. H. Davis, superintendant of the forcing-houses of 
 E. Steer, Esq., in Hamburgh, has succeeded by a new, 
 and until now, unpraetised management in ripening high, 
 ly flavored grapes by the 14th of January. Mr. Steer 
 having exhibited at the meeting of the Horticultural So- 
 ciety three difterent kinds of grapes as samples, the So- 
 ciety unanimously resolved, to award Mr. Davis the pre- 
 mium of the eight Hamburgh ducats. Mr. Davis's 
 method of procedure is quite novel to us, and will prove 
 of the highest importance to those who desire to grow 
 very early crops of grapes. While at Demerara and 
 Trinidad, he observed with admiration the judicious 
 
 d2 
 
42 IrORCING GRAPES IN HOT-HOUSES. 
 
 management of the inhabitants, by which they have a 
 continuous crop of ripe grapes throughout the year. For 
 that purpose they make choice of a border pkmted with 
 strong three year old vines, of the following late bearing 
 kinds ; black Alicant, Chasselas rouge, and blue Franken- 
 thala. If the ov/ner of such a border wishes to have ripe 
 grapes in January, he sews up the vines in a coarse, loose 
 linen canvass, lays them down, and covers them closely 
 with wooden shutters. These shutters must be covered 
 with about two feet of earth, and then an extra covering 
 of leaves over the whole, sufficient to prevent any influ- 
 ence of the sun. 
 
 Although, in the experiment made by Mr. Davis, the 
 vines employed were but one year old, he still succeeded, 
 perfectly, in raising a crop of ripe grapes by the middle of 
 January. The forcing-house was heated by steam, and 
 Mr. Davis suggests, that in vineries heated by flues, the 
 vines should be well syringed in a temperature of 16° 
 17*^ Reaumur. The Society are gratified to have called 
 forth, through the means of the premium awarded to Mr. 
 Davis, this ingenious method, practised in tropical Amer- 
 ica. Although Mr. Arkwright exhibited before the Hor- 
 ticultural Society of London, twenty-five years ago, 
 grapes ripened in January, yet his method requi red at 
 least three years preparation for the 4ate ripening varie- 
 ties. Mr. Arkwright's method appears to have consisted 
 in the use of pine-houses and vineries, adapted to pro- 
 duce a later display of their leaves ; but this method, 
 if a successful one, was not suflaciently made known in 
 its details, to be of any public advantage. In Mr. Davis's 
 method, vines are selected which have never produced 
 fruit, and they are retarded by a double repose, from 
 their usual growth, in order that they may push at a late 
 period with the more vigor. 
 
 It is a well known fact in vegetable physiology, and 
 one which must be observed in all early forcings, that 
 there is a period of vegetation in summer, and one of re- 
 pose in winter, in all plants. All vegetables produce, with 
 few exceptions, their blossoms and fruits once in the year 
 
FORCING GRAPES IN HOT-HOUSES. 43 
 
 and then return to a state of repose, in order to collect 
 new vigor for the new vegetation. In the same way the 
 grape vine will long produce fruit annually, though at 
 different seasons, if the period of repose be changed and 
 effectually carried out ; rest being a leading rule, without 
 which no plant can produce good fruit. To attain tbis, 
 the vines, after they have been planted one, two or three 
 years in a prepared house, must be forced as early as pos- 
 sible in a temperature of lo'^ to 17° Reaumur, so as to 
 obtain healthy and vigorous shoots, which must be al- 
 lowed to bear no fruit or lateral branches, in this way 
 strong vines, and of a necessary length, will be obtained. 
 By the end of March these vines will have grown so 
 much, that the wood will be prepared for ripening in the 
 month of April, which must be effected by a decline of 
 temperature to 8° — lO'^ Reaumur. In the beginning of 
 May the vines must be taken down, and, after having 
 lain fourteen days, they must be sewed up in coarse can- 
 vass, covered v/ith shutters, and the shutters with earth 
 and leaves. There they must remain until the end of 
 July. In August begin to air them by degrees, and in 
 the month of September the covers should be taken off, 
 the vines trimmed and tied up. The forcing should now 
 commence, giving the vines a moist atmosphere, and a 
 temperature of 16*^ — 18° Reaumur, until the fruit is ripe. 
 The season of the vines is then changed, and by the 
 same attention to the time of repose, they will bear as 
 readily and abundantly in winter as at any other season. 
 
 J. A. OHLENDORFF, 
 President of the Horticultural Society and Director 
 of the Botanical Garden at Hamburgh. 
 
 INSECTS, BLIGHT, ROTTING, &c. 
 
 About the 8th of June, while the vine is in 
 flower, and throwing its peculiar and delicious 
 perfume around, its great enemy, the rose-bug^ 
 makes its appearance and feeds with voracity on 
 
44 INSECTS, BLIGHT, ROTTING. 
 
 the sweet and delicate blossom. In a few days 
 
 after their first appearance, thousands are seen car- 
 
 f rying destruction throughout the vineyard. The 
 
 r I best remedy I could ever devise, is to go among 
 
 ? the vines early in the morning, before the sun has 
 
 warmed them into activity, and they are then easily 
 
 made to fall into the hand or on the ground, and 
 
 may be crushed and destroyed. If rose bushes are 
 
 near they will prefer to rest on them. A few 
 
 I mornings spent in this way will clear a vineyard. 
 
 ' They are a short lived enemy. 
 
 I have observed in the city, that spiders and cater- 
 pillars are in some degree destructive to the green 
 fruit. Spider- will get to the centre of the cluster 
 and cause the fruit to fall in single grapes. The 
 caterpillar attacks the stem^ and the whole green 
 cluster falls to the ground. 
 
 In cities, rats will sometimes come in droves in 
 the night and destroy the ripe fruit — dogs and poul- 
 try will also eat them if they are allowed to get at 
 them. 
 
 In the latter part of July, the blight or rot, takes 
 place where vine§ are cultivated in fields, but it is 
 seldom seen in cities. Great quantities of fruit will 
 become brown and sometimes black and fall off. 
 It is seen as much on the high as the low vines, 
 and no less on fruit exposed to the^sun, than in the 
 shade. Some have ascribed thio to the operation of 
 the sun shining through drops of dew on the leaves, 
 and operating as a lens. I have supposed it 
 the result of bad trimming, or want of sufficient 
 trimming ; and that the exuberance of the vine, 
 like the apple and peach tree, might thus disbur- 
 den itself of a portion of its fruits. As an experi- 
 ment, I discharged on the vines with a syringe 
 soap suds, to which had been added lime and sul- 
 phur. I feared I should lose all my grapes, but to 
 
INSECTS, BLIGHT, ROTTING. 45 
 
 my surprise I had a good crop notwithstanding 
 and the remaining fruit was much better for this 
 natural pruning. 
 
 Small worms will sometimes appear in a dense 
 chister in the under part of the leaf, and sometimes 
 a large worm two or ihree inches long, like those 
 on the vines and leaves of the potato and the to- 
 mato. These must be sought out and destroyed. 
 
 A writer in the Southern Agriculturist as a re- 
 medy for the rotting of the grapes, has practiced 
 very high culture with success, on dry and un- 
 shaded arbors. He observes that his vines pro- 
 duce more and better grapes thus trained, and they 
 are of a convenient height and width to drive a 
 wagon under ; and the}^ are also out of the way of 
 pilferers, unless they carry a ladder with them. 
 
 Mr. Clark, in the Southern Agriculturist, advises 
 deep planting of the vine, and ascribes the rot or 
 mildew to great rain after a drought, when the top 
 roots receive rain to repletion. The vine has a 
 propensity to form a tap root which protects it 
 from the extremes of moisture and dryness. To 
 favor the formation of a tap root deep planting is 
 requisite. Mr. C gives an instance of a Swiss 
 cultivator who planted his vines in a ditch or trench 
 more than three feet in depth, and after they were 
 of good grov\^th filled near the surface with poor 
 earth, to retard the surface roots. No rot or mil- 
 dew was ever knovv^n among his vines, 
 
 VINEYARD CULTURE. 
 
 When the vines are three years old they may 
 be set in a vineyard, and at a proper distance to 
 be trained on the supporters. These will vary ac 
 cording to the convenience or circumstances of the 
 proprietor. In 1831, my vineyard of three hun- 
 dred Isabella vines had become sufficiently large 
 
46 
 
 VIWITARD CULTURE. 
 
 to be permanently trained. The rows were eight 
 feet apart, and vines eight feet in the rows. Com- 
 mon posts eight feet long were put two feet in the 
 ground and eight feet apart, having a vine mid- way 
 between the posts. My trellis was composed of 
 lath or strips of sawed boards, nailed to the posts, 
 the lower lath being one foot from the ground, and 
 three above — the upper one being quite at the top 
 of the posts. The extraordinary growth of the 
 Isabella vines soon rendered them crowded and 
 tangled. 1 trimmed the main branches along the 
 lowest rail horizontally, and caused the branches 
 about one foot apart to ascend vertically in a crook- 
 ed or serpentine form to the top rail. — (See Fig. 6.) 
 
 But I am diffident of giv- 
 
 ing advice about training 
 large and vigorous Isa- 
 bella vines, in open rows 
 ■ — they grow best and 
 appear best trained on 
 arched arbors eight or 
 ten feet high The 
 
 weight of fruii and vine 
 
 requires something to rest 
 upon ; and if tied to a 
 trellis or railing, they 
 will ascend above the 
 railing and be thrashed 
 about by the wind and 
 broken. 
 
 In March, 1832, 1 sold 
 ten thousand cuttings of 
 the Isabella Grape, to 
 William Underbill, of 
 Croton Point, near Sing 
 
 Sing, 
 now 
 
 New York, who 
 has a flourishing 
 
- TINITARD CULTUfiK. 47 
 
 vineyard there of seven acres, from which he sends 
 his fruit to New York. His brother, Dr. R. T.- 
 Underhillj whose farm and vineyard adjoins, culti- 
 vates twenty acres in the Isabella and Catawba 
 grapes, which are sent to New York. As Dr. 
 Underbill is a very intelligent and successful culti- 
 vator, I shall notice him and his vineyard hereafter. 
 — His vines are supported by posts from to 12 
 feet apart in the rows — the vines are distant about 
 6 feet in the rows. The rows are mostly from 6 
 to 8 feet apart. The posts are about six feet 
 above ground. The vines are trained on three 
 ranges or trellisis on wires, the lower one being 
 about a foot from the ground, and the upper one 
 quite at the top. He had no regular system at the 
 time of planting his first vineyard ; but the public 
 will hereafter be favored with the results of his 
 experience. The wire as also each end of the 
 upright posts, had been immersed in coal tar, 
 probably warm, as a preservation from rust or rot. 
 The wires were wound around nails, driven into 
 the posts within an inch of the head. This makes 
 a very strong and durable support to the vines, and 
 the appearance is neat and good. A system of 
 very close pruning gives the vines plenty of sun 
 and air, and thns the best fruit is obtained. 
 
 I have in a few instances trained vines upon 
 large apple trees, and they ran quite to the top, 
 and the grapes were abundant among the apples ; 
 but this mode is not to be recommended. The 
 fruit was bad, and trimmmg quite impracticable, 
 In the city of Brooklyn, ^mon^ high buildings, with 
 proper pruning, the isabcllt^ .Vines'neVer fail to pro- 
 duce abundantly ec^^y seasoru This; is extraordi- 
 nary and unlike frnit .trees in general, and it may 
 truly be said that thio dqlignlfnl x^nft every season 
 '*cheeretb ib8 heart of millions.''* ' 
 
48 AMERICAN GRAPES AND VINEYARDS. 
 
 Change of earth at the roots.— Is has been re- 
 commended that on a fine day, as soon as the frost 
 is out of the ground in the spring, the earth be re- 
 moved from the roots of old vines and a sohition 
 of alum and clay be dissolved in water and poured 
 upon the roots, and the earth changed about the 
 roots. I do not mean to recommend these experi- 
 ments ; but where old vines are from any cause 
 declining, they may be benefitted 
 
 Supports and distances. — I think it will be found 
 that the plan adopted by Mr. Bonsall, [see page, 
 62] and subsequently by Dr. Underbill [see page 
 47] of supporting vines on stout loires, and on posts 
 ten feet apart^ is the most economical. Mr. B. 
 uses wire No. U, softened. Dr. U. gives his wire 
 a coating of coal tar. One part of this economy 
 is, that the tendrils of the vine in some measure 
 work their own support around the wire. Three 
 lines of wire are turned around nails driven in the 
 posts— the lovv^er line should be about a foot from 
 the ground. Wire of No. 1 1 to 15 may be recom- 
 mended, which will cost from $8 to $9 per 100 
 pounds. Each pound would probably measure 
 from 20 to 24 feet. IMack varnish would make a 
 good coating for the wire. 
 
 AMERICAN GRAPES AND VINEYARDS. 
 
 Scuppernoti^ Grape. — We place this as the very 
 jfirst of American grapes yet known Its produc- 
 tiveness is almost beyond credibility, as will be 
 seen, and its qualities for the table an i for wine 
 are esteemed very great. It is sometimes called 
 the Hickma^n gra.pe, 2if\^ tlie. ma^h who first brought 
 it from the^Sup:pe^Jong'river lino f^cwbern, North 
 CarobrTd, from whenge it soon acquired favor 
 among the farmers i^.nd gardners, in that vicinity. 
 
AMERICAN GRAPES AND VINEYARDS. 49 
 
 Captain William Burlingham, has cultivated four 
 a-cres for eighteen years, and has wine of great age. 
 A single vine has produced him a ton of fruit, and 
 made eight barrels of wine of tlie best quality. It 
 grows on sandy land which is fit lor nothing else, 
 and the vine has proved good after sixteen years. 
 The grape is of a white color, but there is an in- 
 ferior grape called ^Scuppernong, which is of a pur- 
 ple color. It is dicecious, which is one reason for 
 Us noi succeeding with those who do not procure 
 the kindred vine Mr. James Blount, of the Scup- 
 pernong river, diffused a knowledge of this excel- 
 lent grape in some well written papers, published 
 in North ^Jarolina. It is a singular fact that in M. 
 Carolina the vines are never trimrned, and this fact 
 may lead to interesting experiments to know what 
 effect this practice, which is every where consider- 
 ed very essential in vine cult sire, might have on 
 this vine. 
 
 In making Scuppernong wine, one sixth of its 
 quantity of proof spirits is added, ^-ugar or water 
 is said to spoil it. 
 
 It is said to be very difficult, if not impossible, 
 to propagate this vine by cuttings It must be 
 done by roots, or by layers, in the manner liercin 
 desciibed. 
 
 Lsfibella Grape. — Xext to the Scuppernong: we 
 may be allowed to rank the Isabella, which ap- 
 pears to grow well in all parts of our extensive 
 country, although probably in its greatest excel- 
 lence on Loiig island. The fruit is dark purple, of 
 huge size, fine down, and plea>'arit perfume- -(he 
 f )rni oval— clusters loose and loiig, tu'o seeds, pulp 
 very juicy, with thin red crust, n'ear the skin — the 
 skin very thin. It is found to improve much with 
 cultivation. It is a very great bearer, and if al- 
 
 E 
 
50 AMERICAN GRAPES AND VINEYARDS. 
 
 lowed, the vines will cover a large space. Good 
 for the table and for wine. It is cultivated from 
 Boston to Florida. It is a 'poly s^ainmi^ plants 
 
 Calaicha. — As third in rank^ we would name 
 the Catawba. This is one of the best native 
 American grapes both for the table, and for wine. 
 Berries of a pale red or lilac color — bunches large 
 with shoulders thick set — slight musty taste, and 
 delicate flavor — thin skin, and very little pulp. It 
 grows well in the viciniiy of New York, and is a 
 good bearer. The late Mr. Adtum, regarded it as 
 his best wine grape. It ripens the last of Septem- 
 ber. Mr. Longworth, who is a distinguished cul« 
 livator of grapes in Ohio, says — " The Catawba is 
 superior as a wine and table grape to the Isabella 
 and matures its fruit better, though a less abundant 
 bearer. We have native grapes in most of our 
 states, could a selection be made, which would 
 leave us little cause to regret that foreign grapes 
 succeed so badly with us." 
 
 Cape or Alcxinder Grape, — This is the grape 
 much used in the Vevay, and other western vme- 
 yards. 
 
 Norton's Seedl'ms;. — Dr. Norton, of Virginia, 
 obtained this grape from the seed of the Blandy 
 Iructified with pollen of the Meiinier, or Miller's 
 Burgundy. * 
 
 Native Grape.^^k correspondent of the Boston 
 Cultivator, speaks in high terms of a seedling grape 
 purchased of G. B. Emerson, Esq., of Boston. 
 The size of the berry is said to be about that of 
 an ounce bullet, or of the sweet water grape. 
 The flavor is rich, much more so than the Isabella. 
 It has no pulp or foxy taste. It is not likely to be 
 injured bv trost, as it puts out about ten days later 
 than the Isabella, and ripens a month earlier. It 
 
AMERICAN GRAPES AND VINEYARDS. 5 1 
 
 was iia ealiiig the latter part ot August, The vine 
 is perfectljr hard}^ If this description is correct, 
 this grape is well worthy of being more known 
 and cultivated. lis early ripening is greatly in its 
 favor as a northern grape. 1 would particularly 
 recommend it to our amateur and experimental 
 cultivators. 
 
 Herbemont? s Madeira^ JVarrenlQn Grape. — 
 This grape is raised near Baltimore. It had foreign 
 origin and is a great bearer. In the state of Mis- 
 sissippi wine is made of this grape : and in that 
 state they have a very fine grape, called the Jack 
 Grape, 
 
 Onvig'sburuk Grapd. — A fine round grape, dis- 
 covered by Dr. Hulin, of Phikdelphia. It is of 
 f?mall si^e — very hardy — said to he hybrid.. 
 
 A new grape has been announced in the papers 
 as native of Italy, and taken from under the ^umv 
 in Savoy and Piedmont. — Some of the wine of 
 these vines was brought to New York in 1845. by 
 Mr- Lester, Consul at Geneva, and a quantity of 
 the vines sold by Wm. H. Franklin & Son. Tlie 
 wine is stated to be of the very best, and the grape 
 would probably succeed well in our climate. 
 
 Great ProdiicilveneyS. — A vine was raised bv 
 Mr. Willis, of Maryland, which in 1832, had 25^ 
 000 bunches of graphs; and in the following year. 
 1833, his neighbours, 0. M. LJromwell, and 11. 
 Monkland, certify to have counted 54,490 Punches, 
 omitting small and young bunches, which would 
 have added at least 3,000 more. 
 
 Woodson Grape, — A native of Prince Edward 
 County, Virgmia, color red, berry of a medium 
 size between tlie Chicken and the large Fox — the 
 bunches very compact, and weighing about four 
 ounces — free from pulp, and of a rich flavor — one 
 small seed"-good for the table and for wine. 
 
52 AMERICAN GUAI'ES AND VINE\'AKDS. 
 
 Cutiitingkam Grape.--k native o^ Prince Ed- 
 ward Coiinlv, Virginia. — Black or deep purple-- 
 bunches ragged and irregular-- free from pulp and 
 rich in saccharine matter — the skin (hick and 
 leathery— one small seed— good for the table and 
 for wine. 
 
 Boston, yi7o 6-5.— Great quantities of grapes are 
 raised in and about Boston, but we do not know of 
 any large vineyards for wine or for the Market.— 
 Men of wealth raise foreign varieties in hot houses, 
 and the finest grapes I have ever seen were at the 
 Horticultural exhibitions in that city. 
 
 Nantucket, Mass. — Vines are said to be cultivat- 
 ed in Nantucket in considerable quantities. 
 
 Louisv'Ulc^Kntucky.—My: John I.. Martin, has 
 a vineyard of 20 acres of Catawba grapes. The 
 vines are in rows, at 8 and 10 feet apart between 
 the rows. 
 
 V'uvyard at Glasgoii^ IC ntuckij. — This vind-' 
 yard was planted by James G. Hicks and a Swiss 
 Gentleman in 1814. — It comprises five acres. The 
 grapes first planted were Madeira, Claret^ Cape, 
 Burgundy and Champaign. — The Claret and Cape 
 thrive well, and the others were abandoned. — Mr. 
 H. is convinced that a vineyard well cultivated 
 will yield from 3U0 to 500 gallons per acre, and 
 that one man can with ease cultivate five acres. 
 
 At Gtrmantuivn, Penn. — Mr. Edward H. Ron- 
 sail, has a vineyard commenced in 1825, which in 
 1830, had 3,500 vines. Mr. B. prefers the Ca- 
 tawba, the Black Madeira, and the Isabella grapes, 
 and makes a quantity of good wine. Mr. B. plant- 
 ed his vineyard in rows eight feet apart, and vines 
 five feet in the rows. His trellis is of No. 11 iron 
 wire made soft, and sustained on chesnut posts 
 seven feet long set in the ground ten feet apart — 
 three lir.es of wire between the ground and the top 
 
AMERICAN GRAPES AND VINEYARDS. 63 
 
 of the post The wire is drawn tight, and turned 
 around nails in the posts. The wire trelhs saves 
 part of the labor of tying, as the tendrils will natu- 
 rally twine themselves around it. This trellis also 
 admits freely the sun and air. Mr. B. allows each 
 vine, afier it attains five years of age, to bear fifty 
 dusters on an average. When fresh pruned, his 
 vines are not more tTian four feet high at any age. 
 
 At Galliopolis, Ohio, good wine is nriade. 
 
 In Maryland and Virginia, the Bland grape 
 grows abundantly. It passes in Virginia under 
 the name of the Virginia Muscadel. It ripens in 
 Philadelphia in the first week of Octoberj and hangs 
 on the vines till December. 
 
 Brinkleyville, N. C— S. Weller, P. M., in Nov, 
 1844, informed the Editor of the Cultivator, that 
 among his vines the Scuppernong ranks first south 
 of lat. 37 1-2, but of no superior excellence north 
 of that. Norton's Virginia Seedling, good every 
 where as far as heard. — Weller' s Halifax, Vine 
 Arbor, fe. — The Catawba, Isabella, Herbemonts^ 
 Madeira, are cultivated. Mr. W, says — " I plant 
 all but the scuppernong 10 feet each way ; bui for 
 that 30 feet each way is full near. At 40 feet, well 
 managed, they will form a canopy over head in 10 
 or 12 years. Some branches of mine at that age 
 extend 60 feet each way. 
 
 VARIOUS u-r:s of the vinp]. 
 
 Every part of the crop of the vineyard is of use 
 to mm and animals, and nothiiisr need be lost or 
 wasted. The leaves and green prunings are eaten 
 by horses, cows, and sheep. The leaves should 
 never be taken from the vine, but when they fall 
 
 e2 
 
Oi VARIOUS UfcEd OF THE VINE. 
 
 tliey may be gathered and mingled with hay, to 
 which they impart a very grateful flavor and odour. 
 It" k'ft on the ground or ploughed under, they con- 
 stitute the best manure for the vines. 
 
 Many heaUng virtues have been ascl'ibed to the 
 sap of the vine, which runs very profusely if a 
 twig is cut too late in the season. 
 
 Fresh Isabella grapes are much seen on the tables 
 in New York and Brooklyn, during the New Year 
 Holidays. They are preserved in clusters, in lay- 
 ers of cotton, or in dried saw-dust or bran. 
 
 Inti nipcrance le^ trained. — No truth is better es- 
 tablished than the fact that intemperance and drun- 
 ken ncss are much less known in wine countries, 
 than in other parts where the vine is not cultivat- 
 ed. This single circumstance is of immeasutable 
 importance in these United States, where it is abun- 
 dantly proved that alcoholic liquors, are the cause 
 oi more bloodshed, vice, misery, and crime, than 
 a't the other causes united. VVliatever has a ten- 
 dency to check or abridge this national evil, mosi 
 surely engage the best exertions of the philanthro- 
 pist and statesman. An American returned from 
 Europe, says — " I have passed three years in 
 France, where 1 never saw a drunken French- 
 man. Eighteen months in Italy, and in that timet 
 not an Italian intoxicated. Nearly two years in 
 Switzerland, of which I cannot say the same, but 
 I can sa'ely aver, that during that period I did not 
 see twenty drunken men, and whenever my feel- 
 nigs were pained at beholding a prostration so sad 
 over better principles, it was invariably on an oc- 
 casion of extraordinary festivity, 
 
 ' The Swiss are by no means an intemperate 
 people, nor is it, so far as I have seen, the charac* 
 ter of any wine growing country. In the argu- 
 
VARIOUS UoES OF THE VINE. 55 
 
 ments, therefore, which may fairly be urge. J in 
 favor of the cultivation of the vine, a strtngly in* 
 citing motive addresses our persi nal interest, and 
 invites us to adopt a system by which our reve- 
 nues will be increased, and agriculture improved. 
 There is yet a more important light in which it 
 appeals to our public spirit, and our better princi- 
 pl<s as a Christian community — the moral hn- 
 piovemenl oj society. That we are not indifferent 
 to this important view of it, is manifest from the 
 numerous philanthropic institutions, both public and 
 private, with which our country abounds. * * * 
 
 "Societies for the promotion of that first of vir- 
 tues, temperance, are established throughout the 
 land, but the principal sinew of their operations is 
 unstrung. The cultivation of the vine will do 
 more towards the furtherance of their object than 
 a host of non-consuming resolutions." 
 
 I hese then are the opinions of one of our ob- 
 serving and intelligent countrymen,* and they cor- 
 lespond with the experience of others. The vine 
 culture then appeals to our best feelings as patriots 
 and as moralists. May we not therefore, hcpe that 
 the whiskey of our western country will give way 
 to the wine which may be produced in abundance 
 every where. May we not confidently trust that 
 every friend of temperance will view the grape as 
 an impoitant aid in the grand work of temperance 
 and morality. 
 
 To make Raisins.-- Make a strong Ije of wood 
 ashes, put it in a vessel over the fire, and when at 
 boiling heat plunge in a cluster and suffer it to wilt 
 in the liquid, when it is drawn out, after becoming 
 
 * Observations on the character and culture of the European 
 Vine, during a residence of five years in the Vine growing dis- 
 tricts of France, Italy, and Switzerland. — By S. I. Fisher. 
 
56 arious uses of the vine. 
 
 wrinkled. It is then drained and spread on hur- 
 dles to dry, where it remains until perfected. 
 
 In 1830 Mr. Walsh, of Lansingburgh, sent a 
 sample of American Raisins to Mr. Fleet, Editor 
 of the New York Farmer. They were described 
 as having a pleasant flavor, and exhibiting good 
 proof of what might be done. 
 
 Fresh and dried grapes are both favorable to 
 health and frugality. Ripe grapes have been ad- 
 ministered to whole regiments of troops in France 
 who have been ravaged by fluxes and dysenteries. 
 A cure was thus soon affected. 
 
 Syrups, cordials, and marmalades, are made of 
 the grapes, and are a great delicacy and luxury. 
 
 The murk from the wine press is given as food 
 to animals. It is also good for poultry. If given 
 in a moist state, or in two great quantities, it is 
 heating or inebriating. 
 
 If the murk is not otherwise used it makes an 
 excellent manure, for the vines, mingled with oth- 
 er manures. The murk is also used in tanning 
 leather, the operation being rapid, and giving a 
 fine odour to the leather. 
 
 In the family of the Swiss peasant wine is essen 
 tial, and supercedes the use of tea, coffee, or any 
 other stimulating beverage. Inferior, therefore, in 
 quality as their wines unquestionably are, they are 
 sold at a price, given in many parts of the coun- 
 try a value to the lands which, but for the vine, 
 would be a waste, unfit for cultivation 
 
 To keep Grapes Fi^esh. — Foreign grapes comes 
 to us preserved in jars with dry saw dust ; but they 
 are tasteless and insipid, having an odour of the 
 wood. We sometimes see Ameiican grapes of 
 good flavor served on the tables at the holiday fes- 
 tivals of Christmas and New Year, but they are 
 
VISIT TO AN AMERICAN VINEYARD. 5*7 
 
 rare. These have mostly been kept in layers of 
 cotton, in a dry place. It is a maiter of much im- 
 portance, and we hope various experiments will 
 be made to discover the proper mode of preserv- 
 ing fresh grapes. The Vine Dresser's Manual 
 gives the following process, as being simp'e and 
 certain. " Take a new cask, dry and strongly 
 hooped, stand it in some spot adiere the tempera- 
 tuie is always very nearly equal — cover the bot- 
 tom with bran that has been well dried in the oven, 
 and put it into the ripe, unblemished, perfect 
 bunches, layer by layer, filling in with the bran 
 before another layer is laid down. When filled, 
 the head must be fastened down air-tight. Grapes 
 thus put up, will keep so well that seven months 
 after the vintage they will be unspecked, without 
 mould or foreign flavor." 
 
 Some persons seal the ends ot (he stems of the 
 cluster with sealing wax, and then put them in 
 dried saw dust or dried bran, and then seal the 
 pot — the pot itself is sometimes covered and 
 sealed. 
 
 VISIT TO AN AMERICAN VINEYARD. 
 
 On the 4th of October. 1843, I received a writ- 
 ten notice from T. B. Wakeman, Esq., Corres- 
 ponding Secretary of the American Institute, in- 
 forming me that I had been selected, together with 
 S. Stevens, J. D. Ward, Henry Meigs, and others, 
 a Committee of the Institute to visit the Vineyard 
 of Dr. Underhiii, at Croton Point, on the &th of 
 October. — The day proved to be very tempestu- 
 ous and wet, and only Mr. Meigs and myself made 
 the excursion. Dr. U. met us on board 'the steam- 
 
68 
 
 VISIT TO AN AMERICAN VINEYARD, 
 
 boat, and wo went to Sing Sing, and thence in Dr. 
 U's. boat in 10 minutes to Croton Point, driven by 
 a gale of w^ind. 
 
 The first thing which arrested our attention on 
 landing, as we walked along the shore, was a long 
 artificial pond, parallel to the shore, and only a rod 
 or two distant, which had been made by taking out 
 many thousand loads of y)(iat or mtick^ which had 
 been carried to the vineyard on the high ground in 
 its natural state, and without making into compost. 
 The pond had been thus made by excavation to 
 the depth of tea feet, and had become a valuable 
 fish pond. This peat bed formed a mine for en- 
 riching the land. 
 
 The next mterestmg object was the vineyard 
 itself, comprizing about 20 acres, divided with cart 
 paths at certain distances, with rows of vines 6 or 8 
 feet apart. We first saw the Catawba grapes, of a 
 pale -red or brick color, and not quite ripe, but good 
 and palatable. The vineyard was kept clean and 
 neat by ploughing and hoeing between them. The 
 posts are first immersed at both ends in coal tar — 
 the lower end suflicient for the tar to reach above 
 ground. — These posts are sot in the ground 10 feet 
 apart, the trellis is of stout wire, which also had 
 been immersed in coal tar, and three lines of this 
 wire attached to each post — one line about a foot 
 from the ground, another at the top, and another 
 mid- way. This was the style of the entire vine- 
 yard, a great part of which is on the side of a hill 
 facing the south, and the soil a light sandy. That 
 part which is on the top of the hill, being sheltered 
 on all sides by high trees produces the best and 
 earliest fruit. 
 
 We passed through the vineyard, which appear- 
 ed loaded with the deep purple fruit, of which 
 
CONVERSATIONS ON GRAPES. 59 
 
 more than two thousand pounds had been sent to 
 New York Market the day previous. It was such 
 a sight as probably was not to be seen elsewhere 
 in America. 
 
 Dr. U. is also a cultivator of Newtown Pippins 
 and Peaches ; but my present object is to speak of 
 grapes only. The utmost system and good man- 
 agement seemed to prevail throughout the whole 
 place. 
 
 After partaking of the Doctor's hospitality, we 
 returned to the city with as many fine grapes as 
 we could carry. 
 
 CONVERSATIONS ON GRAPES. 
 
 At the room of the American Institute, in the 
 City of New York, are held Semi-monthly " Far- 
 mer's Clubs" for conversation on subjects of Agri- 
 culture, and matters of science therewith connect- 
 ed. In the months of March and April, 1840, the 
 subject of grapes was introduced, which we find 
 thus reported in the New York Farmer and Me- 
 chanic. 
 
 Farmer's Club, — Dr. Underbill said: — ''I am 
 asked to speak on the grape question — but I can- 
 not in the space of an hour give a proper view of 
 it. [ will, therefore, but sketch ! The grape is 
 immortalized in history, poetry, in scripture, in 
 painting. The rich architecture of antiquity, the 
 frescoes, vases, and other beautiful works are en- 
 twined with the vine and its precious clusters. 
 The tendrils of the grape have enwrapped the heart 
 of man in every cuuntry where it grows. The 
 grape is so dehcious, so salutary— dilutino- ihe 
 blood, and causing it to flow easily through the 
 
60 CONVERSATIONS ON GRAPES. 
 
 veins — and there is nothing equal to it for old age. 
 In this country its use will grow,will increase until 
 its consumption will be prodigious. It will sup- 
 plant some of the articles which destroy men, and 
 establish the cheerful body in place of the bloated, 
 diseased systems of the intemperate. No disease 
 of the liver — no dyspepsia are found among those 
 who freely eat the grape. This remarkable fact is 
 stated in reference to the vineyard portions of 
 France. Persons who are sickly in grape coun- 
 tries, are made well when grapes are ripe. And 
 this result is familiarly called the Grape Cure I 
 In this cciuntry our attention has been long misdi- 
 rected. We have spent years and sums of money 
 on imported vines. We have proved the fallacy of 
 all this. The foreign grape vine will not flourish 
 in our open air. It only thrives under glass I I 
 suppose that millions of dollars have been lost on 
 these foreign vines during the past century. Cli- 
 mate has settled that question, i 'ur extremes of 
 cold and heat are incompatible with the character 
 of the foreign vine. Time will show that our na- 
 tive stock of grapes will, by cultivation, gradually 
 improve in quality. It is with them, as with ani- 
 mals, great amelioration follows care and proper 
 knowledge. I spent some thousands of dollars on 
 the foreign grape vines, without success. — We 
 want to supply our 20 millions of people with fine 
 grapes ! In 1830, France produced fourteen thou- 
 sand million pounds of grapes. Of which, were 
 consumed on the tables and exported in the form 
 oi raisins, &>c., two thousand million of pounds ! 
 Are you afraid tiiat our market v/ili be overstocked 
 from the few vineyards which we have ? 
 
 There are many books on the culture of the 
 vine, but their doctrines are gxMierally not at all ap- 
 
CONVERSATIONS ON GRAPES. 61 
 
 plicable to our country. Europe has the moisture 
 from the ocean — we have the dry winds blowing 
 over our continent. More heat penetrates our 
 ground in one of our hot, bright days, than Eng- 
 land has in a week. The books of Europe are an 
 honor and an ornament to the world — but they 
 lead us from the truth frequently— such is the great 
 difference of the climates of Europe and America, 
 We must here select our best native grapes — there 
 are many — of which we have now proved the 
 Isabella and Catawba to be excellent. Plant the 
 vines deep, on dry soil, where there are no springs 
 of water— Oil slaty, calcareous, or other soils — but 
 the drier they are, the better for the grape. A soil 
 of brick clay will not do. The roots must be deep, 
 (o avoid our severe droughts Plough the ground 
 exceedingly deep before you plant your vineyard- 
 1 have found that in seven years' culture, the sav- 
 age musk of my Isabella has vanished. Its charac- 
 ter is greatly changed for the better. Its pulp i.s 
 almost gone; its seeds are less. 
 
 The culture of the vine has one great and emi- 
 nent advantage over all other crops. If you plant 
 it well, you will get an increasing crop for twenty- 
 five years ; and every year (with rare exceptions) 
 for fifty and even seventy-five years, a good crop. 
 Vines will sometimes live a hundred years ! — and 
 on our native vines you can have double the quan- 
 tity which is obtained from a vine in Europe, 
 where the vine has from ages of short pruning, 
 become feeble, and attained its perfection. We do 
 not let the vines bear one half as many grapes as 
 they would if all were left on. Thin them out 
 well. You will have better and richer fruit. 
 
 Mr. Hyde.— How do you prune your vines ? 
 Dr. Underbill.— I do not spur them? I cut 
 
CONVERSATIONS ON GRAPES. 
 
 away the old, and bring the new vine to bear. 
 Nineteen out of twenty persons spur-prune their 
 vtnes in tliis city— leaving two eyes on. 
 
 I keep my vines within about six feet in height 
 for convenience in gathering the clusters. All kinds 
 of animal substances are good for manure for vines. 
 Street manure is excellent for them. They ought 
 not, however, to be stimulated too highly for then 
 they become profuse in foliage, and the fruit mil- 
 dews and rots. An even regular growth ought to 
 be kept up. Rotten sods mixed with barn-yard 
 manure is good ior vines. Blood is good. Long 
 Island might by means of the fish called Manhaden 
 be made one beautiful vineyard ! Take the fish in 
 June, make a hole near the root with a crowbar, 
 push down a fish- -there will be no smell from it, 
 and it is an admirable manure for grape. 
 
 Composts of sea weed, black earth and cow and 
 horse dung are good. 
 
 Judge Livingston — Have you tried wood ashes'? 
 
 Dr. Underbill — That is excellent on sandy 
 lands where their phosphates are leeched off by 
 rains, 
 
 Prune in March ! they bleed, and my bleeding 
 vines present a magnificent spectacle in the rays 
 of the sun. Slight bleeding does not hurt them a 
 bit! The buds start the better for it. The Ger- 
 mans say, ^' If the juice runs out of the ends of the 
 vines, we know we shall have a good crop !" In 
 France and Italy, however, they do not prune so as 
 to bleed their vines. 
 
 A Member — You would do a good tbing if you 
 would publish a set of plain, clear instructions for 
 grape culture ! 
 
 Dr. Underhill— That I have no time to do just 
 yet, but am always happy to give any information 
 
CONVERSATIONS ON tJ RAPES. 63 
 
 IB my power at No. 400, Broadway, N. Y. ; will 
 be there most of the time till May. 
 
 At the next meeting the subject of grapes came 
 up, and experiments were detailed of planting 
 seeds tc produce new articles. Mr. Long worth of 
 Ohio, who raises largely for making wine, planted 
 the seeds and obtained several varieties, but few 
 of which were as good, and none better than the 
 original. The grapes of Ohio are not as good as 
 those in this vicinity, though of the same species. 
 Their Isabella and Catawbas do not compare with 
 ours ; and the Ohio gr^ipe, which is the great fa- 
 vorite, is no better than our Isabella. 
 
 A curious statement of the sexes of plants was 
 given The Scnppernong grape, which is very 
 luxuriant and productive at the south, had been in- 
 troduced here. The vine grew very well, but no 
 grapes appeared, and on an investigation into the 
 cause it was found to be the absence of the male 
 plants, which grow spontaneously in North Caro- 
 lina, in the woods and corners of fields, so as to 
 preclude the necessity of planting it in the vine- 
 yard, the pollen being transported by the wind and 
 by insects. This Scnppernong grape is a very good 
 one ; the vine grows like the banyan tree, forming 
 root^ and limbs interminably. One in North Caro- 
 lina covers two and a half acres of ground. The 
 stock vine is sometimes two feet in circiimierence. 
 Several years ago the wine of the Scnppernong 
 grape was put on the table in this city with wines 
 Irom Shirah in Persia, Constriutinople, Italy, France 
 and other places. It was thought better far than 
 the fanious Persian wine, and better than almost 
 any of the varieties tried. A barrel of Scnppernong 
 was lately put upon the lees of Madeira, and a few 
 months after drawn off and pronounced excellent 
 old Madeira, by good Judges. 
 
64 CONVERSATIONS ON GRAPES. 
 
 The vine lives to a great age. The Norchaller- 
 ton vine in England Hved 400 years ; it died about 
 15 years since ; it was two feet in circumference. 
 On the continent, they also live to about the same 
 age. 
 
 Some conversation was had upon the unsuccess- 
 ful efforts to introduce the foreign grape into this 
 country. A difference of opinion on its practica- 
 bility seemed to exist ; but it is pretty evident from 
 experience that it will not succeed unless the vine 
 is covered. 
 
 Dr. Underbill made some remarks upon the cul- 
 ture of the grape— of the necessity of dry soils for 
 vineyards, in order to get the best produce and the 
 best flavor. His remarks were somewhat lengthy 
 and nearly of the same tenor as those made at the 
 last meeting. 
 
 Some persons have taken off the leaves for the 
 purpose of having their grapes ripen. This is a 
 great mistake ; it is taking away the very lungs 
 which perfect the sap for ripening and flavoring the 
 fruit. Inquiries were made concerning a small 
 green fly which molests the grape. Not much 
 knowledge of its effects was brought out ; never- 
 theless, it was thought proper to take efficient 
 means to destroy it while in the calerpillai state. 
 The rose bug must also be kept off the grape vine* 
 This insect comes from the ground. They are de- 
 stroyed by ploughing the vineyards in the fall. 
 Birds do not desiroy grapes here, probably because 
 the Isabella and Catawba are too large for their 
 mouths. 
 
 At a meeting in April, the following conversa- 
 tion took place : 
 
 Col. Clark. —A gentleman planted the seeds of 
 ouir native giapes, and obtained a variety of nevr 
 
CONVERSATIONS ON GRAPES. 65 
 
 kinds of grapes. Why do we not find more varie- 
 ties when the seeds are so distributed by birds, by 
 animals, and by waters ? Our wild Fox Grape 
 retains its peculiar character ; so does our Frost 
 Grape. I have grafted on their stocks success- 
 fully. 
 
 Dr. Underbill. — Mr. Long worth, of Ohio, sowed 
 large quantities of seed irorn the Isabella and Ca- 
 tawba grapes he had pressed for wins. He had 
 several acres of such vines, but few of them prov- 
 ed to be as good, and none of them better than our 
 Isabella and Catawba. It is said that these latter 
 give better fruit here than they do at the South. 
 The Ohio grape — the Norton's seedhng — is said to 
 be no better than our highly cultivated Isabella or 
 Catawba. The Norton is a very compact heavy 
 cluster of round berries. 
 
 Mr. Meigs. — What do you say to the Scupper- 
 nong ? A gentleman was here the other day who 
 promised to give me a precise account of some of 
 those vines, one of which spread to such an extent 
 as to cover two and a half acres — under the shelter 
 of which large panics of ladies and gentlemen met 
 in Fetes Cham.petres ! 
 
 Dr. Underbill. — Their growth is propagated by 
 laying a branch in the ground, where it roots and 
 thus ^continues to great extent, but that process 
 constitutes a new vine ! We find a difficulty in 
 raising that grape for want of the male vine. 
 
 The Scuppernong grape is large, but there are 
 seldom more than ten or twelve berries in a bunch. 
 They shake the vine when using them for wine and 
 those grapes that are ripe fall off. As to the Bland 
 grape of Virginia, it is of a mahogany color, of a 
 mild sweet taste, but it is without the aroma of the 
 Isabella and Catawba 
 
 f2 
 
66 CONVERSATIONS ON GRAPES. 
 
 Col. Clark.. — The wild grape vines of the South, 
 often attain from ten to twelve inches in diameter, 
 and the branches run several hundred feet. 
 
 Mr. Meigs. — I have at the soirees of my learned 
 and amiable friend, the late Dr. Mitchell, lasted of 
 Scuppernong wine, of wine of the islands Chios, 
 Tenedos, of those of Syria, Greece, Constantinople, 
 and some which I had from Shiraz in Persia, and 
 the opinion then was, that there was no great supe- 
 riority in any of them over the Scuppernong. 
 
 Col. Clark. — I put the Scuppernong wine on the 
 Lees of Madeira, and it was found to be excel- 
 lent. 
 
 Judge Van Wyck. — The grape vine is long- 
 lived, and some of them cover a great space. In 
 England, they are long-lived ; the North Allerton 
 vine measured about four feet in circumference, 
 and was 150 feet long. Some vines on the conti- 
 nent reached 400 years of age, and were deemed 
 young at 100 years. Theorists say that our cli- 
 mate is not suited to the European grape ; but the 
 vine, as to its capability of being acclimated, is as 
 flexible ao its tendrils. We have not experimented 
 much with them. 
 
 England made wine from her grapes ages ago, 
 bhe afterwards imported the continental vines. — 
 England now raises clusters of grapes occasionally, 
 which wei^h from ten to twelve pounds and more, 
 and has grapes every month in the year. T have 
 no doubt but that the European grapes will be in- 
 troduced here. Many countries where the grape 
 flourishes, have as much heat as we have here. 
 
 Dr. Underhill — I have learned by my own ex- 
 perience the difficulty of naturalizing the European 
 grape here, and we have suffered in the experi- 
 ments, in this country, the loss of millions of dol- 
 
CONVERSATIONS ON GRAPES. 6^ 
 
 lars in trying them. Grapes were raised in Eng- 
 land in the twelfth century, and they made wine 
 there ; but now all the fine grapes of England are 
 under protection either of walls or of glass. So 
 we raise them here to a considerable extent, and 
 shall raise many more. — But that is not the object ; 
 we want to rover our hills and our fields with 
 them. The foreign vines planted in our open 
 grounds are nearly all gone ; they could not bear 
 the violent fluctuations of our climate. 
 
 I find the native vine flourishing among rocks 
 where the materials of the rock washed down and 
 the leaves fallen, accumulate — and in the alluvials 
 along water courses, but that fruit is not good. 
 Like some plants which are wholesome on dry 
 soils and become poisonous in very wet situations. 
 The wild vine at its first growth is tender and deli- 
 cate, it seeks for support from a neighboring tree, 
 perhaps a giant oak of ages ; it begins to entwine 
 the tree, gradually ascends, reaches at last his lofty 
 head and crowns him with his gold and purple 
 clusters ! 
 
 There is not a more profitable and certain crop 
 than the grape — our Isabella will ripen where corn 
 will ! and not fail once in ten years. It can be 
 grown in favorable locations m Vermont, and pro- 
 bably in Canada. If placed among rocks, it is 
 found that the rocks being heated by the sun dur- 
 ing the day, keep that warmth during the night so 
 as to prevent frost, and the vine loves the position. 
 
 Rank manure should never be applied to the 
 vines. Mildew is one of the evils of that applica- 
 tion. Never take off the leaves ! 1 have raised 
 up some branches of foliage to cover my grapes 
 more effectually in very hot days ! Let there be a 
 free circulation of air among them ! 
 
68 CONVERSATIONS ON GRAPES. 
 
 Dr. Alex. H. Stevens. — Have your vines ever 
 suffered from the small green fly ? 
 
 Dr. Underbill. — I have never suffered so as to 
 make it an object to destroy them. 
 
 Dr. Stevens. — Do those flies appear most numer- 
 ous where there is the least circulatiou of air 7 
 
 Dr. Underbill. — I cannot say that, but they al- 
 ways assail the most feeble vines. The mud 
 Swallows took possession of a bank near my vine- 
 yard, and I found that they destroyed the flies. 
 The young flies may be found, on the under side 
 of the leaves, they appear as plant lice before they 
 get their wings. — And I must say that those who 
 mean to have fruit must destroy all hurtful in- 
 sects. 
 
 The Rosebug loves grapes — I have heretofore 
 described the habits of this bug. In Hungary, 
 vast flocks of blackbirds hover over vineyards — 
 the men by firing guns keep them from settling, 
 else they would soon destroy the whole crop of 
 grapes. But in this country birds have not yet 
 learned that grapes really are one of the good 
 things of life. 
 
 Dr. Underbill. — Wild grapes love alluvial wet 
 positions, but their flavor is not to be compared 
 with those growing in dry soils. The wild grape 
 has a thick skin, hard pulp, large seeds. By cul- 
 ture in dry situations, the skin and seeds become 
 one half less thick and large, and the pulp almost 
 disappears. The cranberry probably improves in 
 all respects by the transfer from marsh to upland. 
 As to grapes, iheir excellence is progressive with 
 us. The Germans and Italians now say that our 
 cultivated grapes are this year as good as the Eu- 
 ropean — Grapes will degenerate by neglected cul- 
 tivailon. 
 
MAKING OF WINE. 69 
 
 MAKING OF WINE. 
 
 In the year 1827, I planted about three Iiundred 
 cuttings of the Isabella grape vine, at a small place 
 in Brooklyn, Long Island. They were much in- 
 jured by my tenants, who planted the ground with 
 potatoes, and did not coma into bearing until 1831. 
 In the fall of that year I sent a quantity ot the fruit 
 to the market, and made about fifty gallons of wine, 
 merely as an experiment, as 1 supposed myself to 
 be the first who had attempted to make wine of this 
 grape. The wine was of two kinds, made in Oc- 
 tober, 1831, and in the April following was put in- 
 to bottles, and one bottle of each kind sent to about 
 fifty persons in different parts, who were supposed 
 to feel an interest in the matter. One kind was 
 made of pure juice, to which two pounds of sugar 
 to each gallon was added. The other kind was 
 composed of one-third water to two-thirds juice — 
 3 pounds of sugar to each gallon — one gallon of 
 brandy to a cask of nineteen gallons. Some of 
 this wine attained five years, and was pronounced 
 very excellent. 
 
 I received from several persons to whom I had 
 sent specimens of my wine, letters complimentary 
 on my success, with remarks and advice relative 
 to future experiments. The following from the 
 late Zachariah Lewis, Esq., of Brooklyn, alludes 
 to his possession of the original vine : 
 
 Brooklyn^ April 20, 1832. 
 
 Col. Spooner, 
 
 Sir : — I have the pleasiire to ac- 
 knowledge the receipt of your circular, accompanied with 
 the two bottles of Isabella Wine of your own manufac- 
 turing. You will please accept my thanks for your polite 
 
^0 MIKING OF WINE. 
 
 attention, together with a bottle of Isabella Wine, made 
 by myself in September, 1830. 
 
 Finding that a part of my grapes of that season, were 
 not likely to ripen, and having read Adliim's account of 
 making wine of " Immature Grapes," I concluded to try 
 the experiment on a small scale. About one third of the 
 grapes on each cluster had turned a dark purple, another 
 third were red, and the remainder were still white and 
 not half grown. I pursued the general process recom- 
 mended in Mr. Adlum's Memoir, page 79 ; adopting, 
 however, the mode of fermenting, suggested under the 
 head of Variations of the j^rocess^ page 81. You will 
 perceive, by turning to Mr. Adlum's receipe, that I gave 
 a larger proportion of sugar and water, than was used in 
 either of your samples. No brandy was added, with the 
 exception of a half pint, previously put into the five- 
 gallon cask to cleanse and sweeten it. 
 
 The body of this wine is not equal to yours, but the 
 flavor I think fine. Judging from your samples, and my 
 own, I am persuaded, that the Isabella grape, whether 
 partially or wholly ripe, will, after a few experiments, be 
 found to make a wine of very superior quality and 
 flavor. 
 
 Your account of the introduction of this grape into this 
 region is undoubtedly correct The first vine of this 
 species, ever brought to this climate, was presented to 
 Mrs. Isabella Gibbs ; and her husband gave it the name 
 of his wife. It has already spread to Pennsylvania, New 
 Jersey, every part of New York, the New-England 
 States, Michigan, and the Canadas ; and the stump of 
 the parent of all, to be found North of the Carolinas, is 
 still visible in the garden now in my possession. 
 
 I am, Sir, 
 
 Very Respectfully, 
 
 Your's, &c., 
 
 Z. LEWIS. 
 
MAKING OF WINE. *J1 
 
 111 the year 1833, my little vineyard bore very 
 abundantly, and I made, in October of that year, 
 eight barrels of wine, it Wcis made in a variety of 
 modes, to test the quality of the grape, and did not 
 all prove good; but far the greater part was very 
 excellent, and improved with ago. 
 
 The grapes were gathered and thrown into tubs, 
 without breaking the clusters, or separating the 
 ripe from the unripe. They were broken by a 
 common pounder, and merely cracking the skin is 
 sufficient, and care should be taken that the seeds 
 be not broken. The murk or jjomacQ^ is thrown 
 into a large vat, which is covered with one or more 
 blankets, to confine the heat and hasten fermenta- 
 tion. A portion is sometimes warmed and added to 
 the mass, to give it a start. The pomace rises on 
 the top, and the whole will continue to rise and fer- 
 ment upwards for four or five days. When it be- 
 gins to sink, the fine liquor, as clear as oil, may be 
 drawn by a tap from near the bottom of the vat as 
 long as it will run clear. This makes the best 
 wine. The pomace is then pressed in any conve- 
 nient mode, and all the juice extracted. The li- 
 quor is then called tnust, and in this state it is when 
 any addition may be made, such as sugar or 
 brandy. Nothing will incorporate well unless ad- 
 ded before fermentation. I added in different casks 
 from one to three pounds of sugar per gallon. If 
 properly made, the wine does not require brandy, 
 nor any other spirit, and is much better without it. 
 
 After the sugar is added in due proportion to the 
 must, it is put into casks in a moderately cool 
 place, and just filled to the open bung, and allow- 
 ed while fermenting to overflow. It will work 
 briskly for a month or more, and when it sinks in 
 the cask, must be filled up so as to overflow. It is 
 
72 
 
 NAKING OF WINS. 
 
 best to stop the, fermentation before it quite sub- 
 sides, in order to preserve the fine aroma of the 
 wine; and this is done by repeated rackings or 
 drawing off into casks, previously smoked with 
 sulphur, by burning in them rags dipped in melted 
 brimstone. If any particular flavor is desired to 
 be communicated artificially^ it must be done while 
 the must is in the early stages of fermentation. It 
 will probably continue to ferment after this sul- 
 phuring and racking ; and it may then be fined 
 or clarified. Many substances may be employed 
 in this Whites of eggs — milk and sand — fish-glue, 
 sometimes called isinglass, may be stirred into 
 the wine, which may be racked off in a week or 
 ten days afterwards. At every racking a quantity 
 of sediment is removed from the bottoms of the 
 casks, and these rackings and fining s mustbe con- 
 tinued until the wine is perfectly pure. I commen- 
 ced my wine making in October and considered it 
 fit f)r bottling in the March folio vving. 
 
 Although I was successful in making some good 
 wine, yet I do not flatter myself that I know much 
 about it. An excellent little book published by Mr. 
 Adlum, of Georgetown, in the District of Columbia, 
 who was a great cultivator of grapes and manu- 
 facturer of wine, v/as my best guide in wine- 
 making. 
 
 The wine is of a beautiful red color, and at first 
 appears sweet, but will gradually become sharper, 
 and still retain the deiightful flavor, as well as 
 odour of the grape. It difiuses an inward glow, 
 cheering and healthful. 
 
 I ascertained that a measured bushel of grapes, 
 as they came from the vine in clusters, v/eighed 
 thirty eight pounds. I also weighed 100 pounds 
 of grapes and crushed them, and obtained a little 
 
MAKING OF WINE. 73 
 
 moro than nine gallons of juice. It thus requires 
 eleven or twelve pounds of grapes for each gallon 
 ot vi^ine. 
 
 Mr. Longworth, says : — I have wine of my own 
 manufacture, now six years old, the pure juice of 
 the grape. 
 
 In wine countries the new juice is often hoiled 
 down till its fermenting quality is destroyed, and 
 its saccharine quahty nearly doubled. 
 
 Brandy is added to stop fermentation. 
 
 Mr. N.' Longworth, of Delhi, in Ohio, obtained 
 a premium in 1833 for a rich light wine from the 
 Catawba grape. He also produced a good red 
 wine from a native grape. Mr. L. manufactured 
 1 05 gallons of wine from one fourteenth part of an 
 acre, 
 
 Scuppeniong, — It is stated that Capt. Burling- 
 ham, near Louisburgh^ in North Carolina, abou^ 
 the year 1831, cultivated the Scuppernong grape 
 with success. From twelve vines he made five- 
 hundred gallons of wine, worth one dollar per 
 gallon. One barrel of 7mjstt made oi the first 
 gleanings, required 21 pounds, of sugar to make it 
 bear an e^g ; while another barrel, of later grapes^ 
 required but seven pounds. 
 
 Wine ill Georgia. — Col. Alexander, of Jasper 
 County, Georgia, had a vineyard of seven acres 
 from which he made between one and two thou- 
 sand gallons of wine, which he sold from $1 50 ta 
 $2 00 per gallon He cultivates eight varieties of 
 the grape. His soil is a rich red clay. 
 
 A harsh grape to the taste will often produce 
 very good wine. The wild grapes of the Swamps 
 on Long Island, have been successfully used for 
 wine. 
 
 At Yevay, they have had as hip:b as 500 gallons 
 
74 TO MAKE WINE OF IMMATURE GRAPES. 
 
 of wine per acre, but more often only 150, and 260 
 is considered a good crop. 
 
 Women in grape countries do about one half the 
 labor. 
 
 A writer in the National Intelligencer, says — 
 ''About 1,600,000 arpents, or 1,350,400 acres are 
 in France employed in the culture of the vine. 
 The value of the annual product is about 100,808,- 
 000 dollars, at about 20 cents per gallon. 
 
 Willi . — That wine is the strongest and has 
 most flavor in which both the skins and stones are 
 bruised and fermented. 
 
 Mr. Jefferson, in a letter to Maj. Adlum, dated 
 April 20, 1810. says — " Be assured that there is 
 never one atom of anything whatever put into any 
 of the good wines made in France. 1 name that 
 country because 1 can vouch the fact from the as- 
 surance to myself of the vignerons of all the best 
 wine cantons of that country which I visited my- 
 self." 
 
 One bushel of grapes yielded Maj. Adlum three 
 gallons of wine. 
 
 Many farmers near Fayetteville, North Caro- 
 lina, have for many years drank excellent wine oi 
 their own raising from native grapes. 
 
 TO MAKE WINE OF IMMATURE GRAPES. 
 
 It oftens happens that the grapes on the Isabella 
 and Catawba vines do not fully ripen, and are en- 
 tirely unfit for eating. In such cases they may be 
 converted into very excellent wine. The late Mr. 
 Adlum, ot Georgetown, sent the following letter 
 to the Editor of the Pouthern Agriculturist, which 
 is full of information on this matter ; 
 
TO MAKE WINE OF IMMATURE GRAPES. 75 
 
 JFrom the Columbian Gazette. 
 
 We acknowledge the receipt of four bottles of 
 wine from Majoi- Acllum, accompanying his re- 
 ceipt in our paper of to-day for making wine from 
 the wild grape, as a specimen of what our coun- 
 try can produce with trifling labor. How much 
 better would it be for the health, comfort and mor- 
 als of our fiirmers, if they would bestow more 
 attention upon the manufacture of an article which 
 requires so little trouble and expense, and which 
 is so infinitely superior to the poisonous trash of 
 every description sold under the various names 
 of spirits. 
 
 Bomestic wine, Oider and Perry are not only 
 more wholesome but cheaper than ardent spirits. 
 We have every variety of soil and climate, and only 
 need a little experience to rival tho most famous 
 wines of Madeira, Franco or Spain. 
 
 Mr. Editor. — As there is now growing over 
 the whole face of our country, thousands of bush- 
 els of wild grapes, and as the Fox-^rape i.s now 
 nearly of the size it will come to when at matur- 
 ity, I have written the accompanying receipt^ 
 which if you publish in your useful paper, it may 
 be of some advantage to the public in general. 
 
 J have, according to this receipt, m^^Q wines of 
 various qualities, some of which accompanies this 
 -'-it was sometimes at three or four years old equal 
 to the best Madeira^ according to the opinions of 
 good judges, and none of it so bad as the low 
 priced rot gvt wines now imported, such as your 
 Malagas, Clarets, &c., and it is as salubrious as 
 the best of those imported. I have made wine of 
 a Fox-irrape that was pronounced by Mr. Jeffer- 
 son and others, equal to the Burgundy of Chum- 
 
'^6 TO MAKE Wine of immature grapes. 
 
 beriin^ one of the best wines in France, and it was 
 at the time compared with Burgundy he had on 
 his table, imported by himself when he was Presi^ 
 dent of the United States. And last autumn I 
 made a pipe of wine from the common small grane, 
 growing spontaneously on the fences, stone-heaps 
 and shrubs, by some called the Chicken, and by 
 others the Ciolijon grape ; it is the Vitis silvesirisy 
 or blue bunch grape ot Bartram, This wine was 
 pronounced by several ladies and gentlemen re- 
 cently trom France, equal to and of the flavor of 
 Bur ^imdify that cost in France jive francs per 
 bottle. I am, Sir, 
 
 Very Respectfully Yours. <fcc. 
 
 JOHN ADLUM. 
 
 Although wine may be made iw any stage of 
 their growth, and of any kind of grape, I would 
 advise them to be left on the vines until they have 
 attained their full size---and as the skin and stem 
 of the unripe grape has no bad flavor, the grapes 
 may be used in any stage of their growth. — 
 Gra-pes of different sorts and sizes may be mixed 
 together. 
 
 The following receipt is for ten gallons, which 
 may be increased to any quantity by taking the 
 fruit, &c., in proportion : 
 
 To a tub of the capacity of fifteen or twenty 
 gallons, take forty pounds of immature grapes, {no 
 matter for lh>^ variety whether wild or cultivated,) 
 and bruise them in successive portions, by a pres- 
 sure sufficient to burst the berries without break- 
 ing the seeds : four gallons of water are then to be 
 poured ijito the vessel, and the contents are to be 
 carefully stirre and squeezed by the hand until 
 the whole of the juice and pulp are separated from 
 
TO MAKE WINE OF IMMATURE GRAPES. "77 
 
 the solid matter. The materials aie then to re^ 
 main at rest for a period from six to twenty-four 
 hours, when they are to be strained through a 
 coarse bag, by as much force as can conveniently 
 be applied to them — one gallon of iresh water may 
 afterwards be passed through the marc^ for the 
 purpose of removing any soluble matter which 
 may have remained behind Twenty-five pounds 
 of good clean sugar, either brown or white, are 
 now to be dissolved in the juice thus procured ^ and 
 the total bulk of the fluid made up with water, to 
 the amount of ten gallons and n half 
 
 ''he liquor thus obtained is the artificial must, 
 which is equivalent to the juice of the grape. It 
 is now to be introduced into a tub of sufficient ca- 
 pacity, over which a blanket or similar texture, 
 covered by a board, is to be thrown, the vessel be- 
 ing placed in a temperature of from 60"^ to 80° of 
 Fahrenheit's Thermometer. Here it may remain 
 for twenty-four hours or two days, according ta 
 the symptoms of fermentation which it may show, 
 and from this tub it may be drawn into casks to fer- 
 ment. When in the cask it must be filled to the 
 bung-hole, that the scum which arises from the bot- 
 tom may be thrown out as the fermentation pro- 
 ceeds, and the bulk of the liquor in the cask dimin- 
 ishes, the superfluous portion of the raiist, {viz. the 
 half gal.) which was made for the express purpose, 
 must be poured in so as to keep the liquor still near 
 the bung hole. When the fermentation becomes a 
 little languid, as may be known by the dimunitiou 
 of the hissing noise, the bung is to be driven 
 in and a hole bored by its side, into which a wooden 
 peg is to be fitted — this peg may be drawn once ir^ 
 two or three days, for a few minutes, to let the air 
 that has been generated escape — ouid in about thre^ 
 
YS TO MAKE WINE OF IMMATURE GRAPES. 
 
 weeks or a monih it may be drove in permanently 
 tight. 
 
 The wine thus made must be put into a cool 
 cellar, as it is no longer necessary to promote the 
 fermentation process. If the operator is not in- 
 clined to bestow any further labor or expense, he 
 may examine it in some clear cold day in January 
 or February, or the beginning of March, when if 
 it is fine and bright, as it frequently will be, it may 
 be bottled without further precautions. To insure 
 its fineness, however it is the better practice to 
 rack or decant it towards the end of December 
 into a fresh cask (fumigated with sulphur) so as to 
 clear it of its lees. At this time also, the operator 
 will be able to determine whether it is not too 
 sweet for his views. In this case, instead of rack- 
 ing it, &c , he will stir up the lees so as to renew 
 the fermenting process, taking care alsato increase 
 the temperature at the same time. At whatever 
 time the wine is racked it ought to be fined. Some- 
 times it may be necessary to rack it a second time 
 into a fresh cask,(i/ the wine is not 'perfectly bright^) 
 and again repeat the operation of fining. All 
 these removals should be made in clear, dry, and 
 if possible, in cold weather. In any case it must 
 be bcttled during the month of March. 
 
 The wine thus produced will generally be brisk, 
 and similar in its qualities to the v/ines of Cham- 
 paign^ with the strength of the best SLcily. 
 
 Circumstances which cannot always be control- 
 ed^ will sometimes cause it to be sweet and still, 
 and at others to be dry. 
 
 Variation of the process described above. — The 
 skin of the grape or the whole marc, as well as the 
 juice may be fermented together in the vat or tub 
 ^long with the sugar in the first stage of the pro- 
 
TO MAKE WINE OF IMMATURE GRAPES. 79 
 
 cess. The fermentation will thus be more rapid, 
 and the wine prove stronger and less sweet, but it 
 will acquire more flavor. 
 
 Cream of tartar^ or which is preferable, c.rude 
 tartar, may be added to the must in the proportion 
 of six ounces to ten gallons or one pound to a 
 barrel. 
 
 Jf it is wished to have a very sweet as well as 
 brisk wine, the sugar may be increased five pounds 
 for every ten gallons. And in this case if the fruit 
 is increased to fifty pounds instead of forty, or in 
 that proportion, and keep it two years in the cask, 
 it will assume a Madeira flavor^ and it will be a 
 pleasanter and better wine than most Madeira now 
 imported. If the wine is intended to be less sweet, 
 that is, five pounds less of sugar to the ten gallons, 
 if it is not bottled in March, it will, after ihe month 
 of August or September, be a better wine than the 
 Fre7ich Madeira now imported. But in all the 
 above pr >cesses if it is bottled in March, it will 
 seven times out of ten sparkle like Champaign. 
 And all sparkling wines to drink ihem in perfec- 
 tion ought to be drank in from twelve to eighteen 
 months after it is made. 
 
 To insure briskness without excessive sweet- 
 ness, the fruit must be increased to fifty pounds, 
 when the sugar is from 25 to 30 pounds. If, dur- 
 ing the fermentation of wine thus formed, there 
 should appear any danger of the sweetness van- 
 ishing altogether, it may be racked into a cask, 
 fumigated with sulphur, and the fermentation 
 checked by fining. Thus it will be speedily fit for 
 use. 
 
 The best mode of fining Wines that I am acquaint- 
 ed with is as follows, say for a cask of from thirty 
 to thiity-four gallons ; 
 
90 TO MAKE WINE OF IMMATURE GRAPES, 
 
 Draw off a gallon or more wine, then take one 
 quart of milk immediately from the cow alter 
 milking, and before any separation takes place, to 
 which add two table spoonfuls of salt and one of 
 the sweet spirits of niire — mix it with the wine 
 drawn, and pour it into your cask and stir it well, 
 and leave the bung loose for about twelve hours, 
 and then drive it tight— and in from eight to twelve 
 days it will be beautifully fine and bright, and is 
 ready to bottle. 
 
 If the fermentation is complete, and all the sweet 
 principle turned to alcohol, fining is unnecessary, 
 as the wine will be perfectly fine and bright — and 
 it is only to be fined when there is small particles 
 floating in it, or cloudy ; and when all the sedi- 
 ment, mucilage and other impurities are got clear 
 of, either by fermentation or fining, it will then 
 keep for an age or ages— no matter for its strength, 
 without it should extract some fermenting principle 
 out of the cask. 
 
 Ohio Wine. — From an elaborate Report, pre- 
 sented to the Horticultural Society of Cincinnati 
 by Dr. Flagg, it appears that there are seventy - 
 eight vineyards in Hamilton Co., Ohio, of which 
 more than fifty are cultivated by Germans. About 
 two hundred acres are planted with the grape, of 
 which one hundred are in bearing order. 
 
 The Cincinnati Gazette extracts the following 
 facts from the Report : 
 
 The amount of wine made last year exceeded 
 22,000 gallons, notwithstanding more than one- 
 half the crop was cut off by the frost and rot, and 
 many of the vineyards are but just coming into fruit. 
 The average yield of wine per acre, for five years 
 in succession, is estimated at 450 to 500 gallons, 
 which sells quick at ^1 to $1,50 per gallon. There 
 
TO MAKE WINE OF IMMATURE GRAPES. 81 
 
 will be at least one hundred more put down to 
 grapes this spring, making three hundred in all, in 
 Hamilton county. There are also, eight or ten 
 vineyards m Kentucky, within a dozen miles of 
 this city. The varieties of gi ape generally culti- 
 vated are the Catawba and the Cape ; the latter is 
 called at the East, the Schuylkill Muscadel, and 
 furnishes the red wine. I'hat from the Catawba 
 is white, and sells the highest. The Isabella, so 
 popular at the Kast, is universally thrown up here, 
 as unsuited to the climate. 
 
 N. Longworth, Esq., has experimented exten- 
 sively in the culture of American grapes. His opin- 
 ions are, therefore, entitled to attention We give 
 an extract from an address recently delivered ; 
 
 " I have found no foreign grape that will pay the 
 expense of open culture in our climate. Native 
 vines, planted on ground with no other preparation 
 than deep ploughing, have thus far succeeded bet- 
 ter than those on steep side-hills, where the ground 
 was prepared with great expense. Those parts of 
 my vineyard fully exposed to the north have often 
 ripened their fruit better than those with a southern 
 exposure. Some of the finest vines of France are 
 made in a northern latitude, and on hills fully ex- 
 posed to the north. 
 
 " Others are deterred from the cultivation of the 
 vine, from an impression that great skill is neces- 
 sary. The vine requires less science in its culti- 
 vation than the peach or apple tree ; and the manu- 
 facture of wine is a more simple process than that 
 of cider. CleanHness and careful exclusion of un- 
 ripe and decayed fruit are the great requisites. 
 Wines may be improved after they are completed, 
 
82 lO MAKE WINE OF IMMATURE GRAPES. 
 
 by a mixture of the strong with the weak, the dry 
 with the sweet, the flavorless with that possessing 
 a high flavor ; but this is the province of the wine- 
 merchant. 
 
 " Again, it is said we cannot succeed with the 
 manufacture of wine, because the addition of sugar 
 is necessary to our grapes to give tiieni the requi- 
 site sweetness. I hav^ wine of my own manufac- 
 ture, now six years old, 'the pure juice of the grape. 
 But in all wine countries, unless it be in those 
 where light hard wines are made, sugar is added, 
 or its equivalent In Madeira, Xeres, Oporto, 
 various methods are resorted to. The grapes are 
 suffered to hang till a bunch of raisins can be 
 plucked — or a portion of the must is boiled down, 
 till its fermenting quality is destroyed, and its sac- 
 charine nearly doubled, or a portion of the unfer- 
 mented must is mixed with such a quantity of 
 brandy as to stop the process of fermentation^ and 
 these are added to the must or wine. After the 
 wine is perfected, from five to twelve per cent, of 
 brandy is added. Even in the sunny clime of 
 Italy, to enable then- wme to keep wuiiout the ad- 
 dition of sugar, they boil the must, and the wine 
 so made is called " Yino Cotto." In Germany and 
 France, sugar is frequently added. But in all 
 these cases, the fermentation is checked before its 
 completion, and the leaven precipitated by sul- 
 phuring and frequent racking. From experience, 
 1 am perfectly satisfied that it is immaterial whe- 
 ther the saccharine principle be in the grape or 
 added to the must in the form of sug-ar. 
 
 " The reason so many have failed in the manu- 
 facture of domestic wine, is that, instead of making 
 American wine, they have, by the process of 
 manufacture, attempted to produce an imitation of 
 popular foreign wines, 
 
RECEIPT FOR MAKING CURRANT WINE. 83 
 
 '* The Schuylkill, Muscadel or Cape grape, the 
 Isabella or Catawba, are the American grapes 
 most in use for the manufacture of wine. The 
 first by age becomes a good wine, The second 
 will make a rich, sweet wine, by the process of 
 manufacture necessary to accomplish this object, 
 but it does not improve by age. From the ( 'ataw- 
 ba, Major Adlum makes a rich sweet wine. The 
 wine which I manufacture from this grape is a 
 light, dry wine, resembling those of the Rhine, and 
 will successfully compete with any of them, but 
 they are wines now for the first time coming in 
 use among us, and command a high price. 
 
 " I have two other native grapes under cultiva- 
 tion, from which I have yet made only a few quarts 
 of wine of great promise. They are also first-rate 
 table grapes The best wine of American manu- 
 facture that I have seen resembling Madeira, is 
 made by a French gentleman of great intelligence, 
 in South Carolina, Mr. Herbemont. He sent me 
 a sample. Itis made from a grape called the War- 
 ren, or Herbemont's Madeira. I obtained thi^ 
 grape from him four years since, and do not hesi- 
 tate to pronounce it an American grape, common 
 in North Carolina, and to be found as far west as 
 Missouri. As a table grape, it is equal to many 
 imported varieties. 
 
 RECEIPT FOR MAKING CURRANT WINE. 
 
 Gather your currants when full ripe, which will 
 commonly be about the middle of July ; break 
 them well in a tub or vat, (some have a mill con- 
 structed for the purpose, consisting of a hopper, 
 fixed upon two lignum vitse rollers) press and mea- 
 
84 RECEIPT FOR MAKING CURRANT WINE/. 
 
 iure yoar juice, add tw/^o-thii'd^ water*, find to each 
 gallon of that mixture, (i. e. juice and water) put 
 three pounds of muscovado sugar (the cleaner iand 
 drier the better ; very coarse sugar, first clarified, 
 will do equally well) stir it well, till the sugar is 
 quite dissolved, and then turn it up. If you can 
 possibly prevent it, let not your juice stand over 
 night, as it should not ferment before mixture. 
 
 Observe that your casks be sweet and clean, and 
 such as never had either beer or cider in them, and, 
 if new, let them be first well seasoned. 
 
 Do not fill your casks too full, otherwise they 
 will work out of the bung, which is by no means 
 good for the wine ; rather make a proportionable 
 quantity over and above, that, after drawing off 
 the wine, you may have a sufficiency to fill up the 
 casks. 
 
 Lay the bung lightly on the hole, to prevent the 
 flies, &c. from creeping in. In three weeks or a 
 month after making, the bung-bole may be stopped 
 up, leaving only the vent hole open till it has fully 
 done working, which generally is about the latter 
 end of October. It may then be racked off* into 
 other clean casks if you please ; but experience 
 ssems to favor the letting the winu stand on the 
 lees till spring, as it thereby attains a stronger body, 
 and is by that means in a great measure divested 
 of that sweet, luscious taste, peculiar to new made 
 wine ; nay. if it is not wnnted for present consump- 
 tion, it may without any damage, stand two years 
 on the lees. 
 
 When you draw off' the wine, bore a hole, an 
 inch, at least, above the tap hole, a little to the side 
 of it, that it may run clear off* the lees. The lees 
 may either be distilled, which will yield a fine spirit, 
 or filterrd through a proper cloth, and returned 
 
RECEIPT FOR MAKING CURRANT WINE. 85 
 
 again into the cask. Some put in spirit, but I think 
 it not advisable. 
 
 Do not suffer yourself to be prevailed on to add 
 more than one third of juice, as above prescribed, 
 in hopes that the wine may be richer, for that would 
 render it infallibly hard and unpleasant ; nor yet a 
 greater proportion of sugar, as it would certainly 
 deprive it of its pure vinous taste. 
 
 By this management you may have wine, letting 
 it have a proper age, equal to Maderia, at least su- 
 perior to most wines commonly imported, and for 
 much less money. 
 
 In regard to the quantity of wine intended to be 
 made, take this example, remembering that twelve 
 pounds of sugar are equal t > a gallon of liquid. 
 
 For instance, suppose you intend to make thirty 
 gallons only, then there must be, 
 
 8 gals, of juice, 
 16 of water, 
 
 24 gals, mixture, 
 6 gs. produc'd by sugar 
 
 24 gls. mixture. 
 3 multiplied by 
 
 12)72 lb. sugar, 
 
 equni to 6 gals, of liquid 
 30 gallons. 
 
 And so proportionably for any quantity you 
 please to make. 
 
 The common cider presses, if thoroughly clean, 
 will do well in making larire quaniities : the small 
 hand-screw press is most convenient for such as 
 make less. 
 
 N. B. — An extraordinary good spirit for medici- 
 nal and other uses, may be distilled from currant 
 juice, by adding a qunrt of molasses to a n-nl!on of 
 juice, to give it a proper fermentation. 
 
 ^ Note. — On some of the borders of a garden, the size of com 
 mon country gardens, currants enough are gathered, to make, 
 annually, 25 or 30 gallons. An acre well managed, would 
 probably make at least 500 gallons. 
 
 H 
 
86 GRAPES CULTIVATED NEAR NEW YORK. 
 
 Currant Wine, — Doctor Dyer, in the Spring of 
 1818, planted a currant vineyard of forty acres 
 about a mile and a half from Providence, Rhode 
 Island. — In 1821, he sent wine to the editor of the 
 N. Y. National Advocate, and expressed confi 
 dence that in a few years he should be able to 
 make it produce two hundred pipes of wine per 
 annum. It was principally sold at CharlestoHj S. 
 C.J and in the West Indies. 
 
 GRAPES CULTIVATED NEAR NEW-YORK. 
 
 At the Fair of the Amer. Institute in New-York 
 October, 1845, a great variety of fine grapes were 
 exhibited. From the Report made by Thomas 
 Bridgeman, Chairman of the Committee on Fruits 
 and Flowers, I gather the following facts : 
 
 From R. L. Pell, (M. Cunningham, Gardener,) 
 six varieties of grapes, raised witJiont artificial 
 keat,-'^^'^' Black Hamburgh, St. Peters, White 
 Sweet Water, P^larne-colored Tokay, Isabella and 
 Catawba. 
 
 From Roswell Colt, Paterson, New Jersey, three 
 varieties of house grapes, viz: Black Hamburgh, 
 Black Damascus, and Royal Muscat; and four 
 varieties raised iHlhout artificial heat, viz. Black 
 Muscadine, Hamburgh, St. Peters, and White 
 Muscadel. 
 
 From Thomas Noyes, Stonington, Connecticut, 
 three varieties of grapes, viz. Red Frontignac, 
 Morocco, and Frontinel. 
 
 In conclusion the Chairman observes — " Our 
 list of Fruit, it may be observed, embraces a de-* 
 scription of several of the best varieties of foreign 
 grapes, also two varieties of the seedlings, raised 
 
DOMESTIC USES OF THE VINE. 
 
 87 
 
 without the aid of artificial heat, which proves 
 that our cUmate is capable of fully maturing this 
 delicious and valuable fruit. Like France, Italy, 
 and vSpain, we shall have our " vine-covered hills," 
 and thus be rendered independent of other nations 
 for a requisite supply of healthful and refreshing 
 
 vines." 
 
 •Flushing has long heen celebrated for its exten- 
 sive Nurseries, and green-houses for the sale of 
 trees, plants, flowers, and grape vines of every 
 known description. The oldest establishment was 
 that of the late William Prince, who is succeeded 
 by his son vVilliam R. Prince, who now continues 
 the business. The father and son are the authors 
 of an excellent scientific and practical Treatise on 
 the Vine, published in 1830. A great variety of 
 yines, adapted to the ehmates of our country, are 
 sold by Mr. Prince. 
 
 Messrs. Yalk, in the same Village, have extensive 
 grape-houses and green-houses, which are describ- 
 ed as being very superior, and affording a model for 
 others. 
 
 Messrs. Parsons, Winter & Co., King and Rip- 
 ley, and E. Higgins, are all extensively engaged 
 in the Nursery business, and are probably all cul- 
 tivators of grape vines for the market. These es- 
 tablishments are an honor to the country. 
 
 From the Vine Dresser's Manual, by Thiebaut de Berneaud. 
 
 DOMESTIC USES OF THE VINE, 
 
 To Dry Raisins. — This excellent mode of pre- 
 serving a delicious fruit, has been in use from time 
 immemorial. The Grecians twisted the foot-stalk 
 and left the bunch on the vine until it withered, 
 
88 DOMESTIC USES OF THE VINE. 
 
 when it was gathered and dried in the shade. 
 Raisins, with them, formed quite a branch of com- 
 merce. 
 
 The small town of Roquevaire, (Bouches-dn- 
 Rhona) havmg gained an established reputation 
 by its raisins, I shall give the receipe there practis- 
 ed. The Calabrians prepare them well also, J^ut 
 far less successtully than the inhabitants of Roque- 
 vaire. In that small town they only dry white 
 grapes. They select the largest, pulpiest kinds, 
 with few stones, and thinly scattered on the bunch. 
 These are culled dead-ripe. Every berry with the 
 least speck nf rot upon it, is picked out and thrown 
 away. A strong ley is then prepared from wood 
 ashes, from 12 to 15° of strength for the salts of 
 potash, ascertained by the seroraeter. When on 
 the point of boiling over, the bunches are plunged 
 in and drawn out as soon as the berries are wrinkl- 
 ed. They are next put to drain ; after which they 
 are spread on hurdles or reed mats, and kept in the 
 sunshine from sunrise to sunset; during the night 
 they are sheltered under awnings. Ten fair days 
 are enough to dry them ; but if the weather is rainy 
 it takes longer. 
 
 Roquevaire raisins are considered excellent; 
 they have a slighdy acidulous, agreeable taste, 
 Calabrian raisins are blackish, which is a fault, but 
 they are sweeter than those of Roquevaire. Span- 
 ish raisins are finer flavoured than either, but are 
 generally prepared with two much negligence; 
 they do not keep as well, and are mixed with very 
 small dry berries. The sort of Syrian raisins cal- 
 ed Damascus, and which have a gilded hue, are 
 highly prized for their exquisite flavor and proper- 
 ty of keeping, without alteration, for two seasons. 
 The C«rinth raisins and currants from Zante and 
 
DOMESTIC USES OF THE VINB. 89 
 
 Lipari, also enjoy great reputation ; those of Li- 
 pari are often the worse for a little dirt or gravel ; 
 but those of Zante are unexceptionable. They are 
 small, rich, with the flavour of violets, and but a 
 single seed. They are prepared from white and 
 red grapes indiscriminately. 
 
 Any family may prepaie its own raisins, from 
 perfectly ripe, handsome grapes ; but before expos- 
 ing them to the heat of the stove or sun, they 
 should positively be bleached in the boiling ley. 
 Many persons think boiling water sufficient ; it is 
 not : and the alcali of the ley, which has a great 
 effect on fruits at the North, renders the skin ten- 
 der. As it does not penetrate into the fruit, it does 
 not injure the acid, which is the charm of the 
 dried grape, without which it is cloying and dull. 
 
 Grape Syrtip or Sus^ar. — Parmentier has left us 
 quite a complele treatise on this subject, which 
 should he consulted by all desirious of m ikin^ th^ 
 most of grape syrup. 
 
 This liquor is made by taking from the vat, the 
 must of dead-ripe white grapes ; if thesecannotbe 
 had, the juice of black grapes expressed on pur- 
 pose, and depriving it of its acids by mixing with 
 it chalk, marble dust, gypsum or spent-ashes. If it 
 is to be prepared as soon as expressed, it need not 
 be sulphured ; but stumming is indispensable to 
 prevent fermentation, if there is to be a delay of 
 only four and twenty hours. It must be sulphured 
 two or three times, and each time be poured out 
 to cool very quickly in shallow trays or dishes.— 
 This syrup does not always need clarifying ; if it 
 should, white of eggs (in proportion to the quanti- 
 ty) must be whisked in the liquid before it is boil- 
 ed. This syrup is an excellent resource to th« 
 farm-house. 
 
 h2 
 
90 DOMESTIC USES OF THE VINE. 
 
 In small vineyards, the wine of which is not 
 very sugary, or when the grapes do not ripen as is 
 desirable, this syrup, added to the vat, corrects that 
 fault. When not boiled to so concentrated a 
 strength, this syrup will, if put to ferment, make 
 very pleasant cordial wines. 
 
 In domestic economy, it is an advantageous sub- 
 stitute for sugar ; fine sweetmeats are made with 
 it ; the very best of marmalade, and very good 
 brandy fruits, &c. 
 
 Grape Cordial. — Take dead-ripe black grapes, 
 pick them and bottle them ; the vessels only half 
 filled witli the fruit, must then be filled with plain 
 brand^r, corked, and stood in the sun for a fortnight.' 
 After which they must be emptied into a new, 
 high-glazed, clean tureen, and the fruit must be 
 mashed with the hand. The whole is then to be 
 squeezed through a thick cloth, which must be 
 wetted beforehand with brandy. The liquor thus 
 strained, is returned into the bottles, with the addi- 
 tion of a little cinnamon and some peach-stones, 
 cracked and thrown in, shells and all. The bot- 
 tles are to be corked and stood in the sun another 
 fortnight. The liquor must then be filtered through 
 blotting paper ; and it is a delightful drink, very 
 cordial and stomachic, and becomes the better the 
 longer it is bottled. 
 
 Marmalade. — With the must, various excellent 
 marmalades are made ; that of Montpelier enjoys 
 the highest name ; it is made from white grapes, 
 boiled in the must to a clear jelly, and scented with 
 citron and cedraty. The marmalade of L'Yonne 
 and Loiret departments, though esteemed, is infe- 
 rior to the former ; it is a little more tart and mix- 
 ed with stone and seed fruits. 
 
 The pears used for this purpose, are the Ores- 
 
DOMESTIC USES OF THE VINE. 01 
 
 sane^ Bergamot, the Jargonelle^ the Virgoulcvse, 
 the winter Bon Chretien^ the Riisscting, or other 
 firm kinds. Quinces are thought the most suitable 
 mixture in marmalades ; apples and plumbs come 
 next ; and lastly pumpkins, the rinds of green man- 
 goes and melons, and surgary roots, such as car- 
 rots, parsnips, &c. These fruits must be selected 
 very sound, cut small, and spread out on fair 
 straw to mellow, before used. Table fruit is not 
 fit for marmalade ; it is only fruit in an acerb state, 
 that suit; that which falls before ripening, is put 
 aside for this purpose. The fruit must be pared 
 perfectly, and the seeds, stones, and hearts, cut 
 out. 
 
 In the i\orth and South both, two sorts of mar- 
 malade are prepared, simple and compound. That 
 made at the South, does not require as muchcook- 
 ing as that at the North. It contains, all other 
 things being equal, less water, tartar and extractive 
 matter and more sugar. 
 
 *' For the simple marmalade of the South, take 
 6 gallons of must ; one half must be put in a pre- 
 serving pan over a qu'ck fire, and the other half 
 be gradually added every time the liquid boils up; 
 this boiling liquor must not be lost sight of for a 
 moment, and the scummust be removed as fast 
 as it rises ; and it must be strained hot through 
 a thick cloth. It must then be put back on the 
 fire, and constantly stirred with a wooden spnddle 
 until it is boiled to a jelly; this is found by drop- 
 ping a little on a dish, when, if it cools into a jelly, 
 it has boiled sufficiently. 
 
 '' As for the simple marmalade of the North,when 
 the 6 gallons have been skimmed and are reduced 
 by boiling to 4 gallons, the pan is taken from the 
 fire and the liquid poured into stone pans, where it 
 
92 DOMSSTIC USES OF THE VINE, 
 
 is left for 48 hours in a cool place. At the end of 
 that time the surface is covered with crystals of 
 salt of tartar, which must be removed with great 
 caution with a skiinmer ; the separation of this 
 quantity diminishes the two marked acidity of the 
 preserve, and increases its sweetness. This pro- 
 cess is highly necessary in the North, and accord- 
 ing to the season the tartar is in greater or less quan- 
 tities ; but in the South, the presence of tartar is 
 rather desirable to relieve the insipid sweetness of 
 the sweetmeat, which is so great, that aromatics 
 have to be used to give it a flavor. When skim- 
 med of the tartar, the must is strained through a 
 thin cloth, decanted and put back on the fire, where 
 it must be stirred without ceasing. The must has 
 become marmalade when it sets in a jelly, on be- 
 ing stood to cool. 
 
 Compound marmalade of the South. When the 
 must has been boiled to one half and been suffi- 
 ciently skimmed, it must be strained ; and the 
 peeled and quartered fruits must be thrown into' 
 the pan ; pour over them the liquor, which by the 
 first boiling up, melts into the necessary fluidity 
 for acting on the fruit, and softening it into a pulp ; 
 stir constantly, until the boiled fruit is mashed and 
 incorporated, and the whole syrup is one homo- 
 geneous mass. Towards the last, the fire should 
 be gradually moderated. To know when it is 
 done, take about the size of a hazel-nut and drop it 
 on a china dish; if it does not sink flat, and if no 
 moisture escapes from it forming an areola around 
 it, the jelly is done. If the fruit has, on account of 
 the vintage ripening late, been previously stewed 
 — before adding it; the must should have nearly 
 reached its final consistence. 
 
 For the compound marmalade of the North— 
 
DOMESTIC USES OF THE VINE. 93 
 
 after the must has been thickened by boiling, and 
 freed of its superabundant tartar, it is put back 
 upon the fire with the fruits that are to be naixed 
 with it, precisely regulating the whole in the way 
 already mentioned for the compound marmalade 
 of the South. But, as the fruit selected, is some- 
 limes so acid that the preserve could not be used 
 without the addition of some sweetening, a little 
 grape syrup is added, while boiling ; the syrup of 
 sweetmeats, or Southern marmalade. The house- 
 keepers at the North, who have not at command 
 these means, first clay the must, that is neutralize 
 it with powdered chalk ; then boil it to a syrup, 
 and afterwards add the fruit, and proceed with the 
 reduction of the whole as before mentioned. 
 
 An excellent marmalade is made from clayed 
 must and pears in the proportion of ^00 or 120 
 pears to 4 gallons of bweet must, and 4 or 6 quinces ; 
 it is sweet and mellow, with a slight tartness that 
 heightens its fragrance and flavor. The Northern 
 •marmalades are, on the whole, preferable to those 
 of the South, in which the sugar and tartar are not 
 in such relishing proportions. i he conserve must 
 be covered in pots from the air, and stood in a dry 
 place. When it candies, a little must may be 
 added to it, or the pots be stood in boiling water 
 for several hours and the jelly well stirred. 
 
 Grape Butter. In place of adding fruits of vari- 
 ous kinds to the boiling must, some only add a 
 certain portion of must that has been evaporated 
 and concentrated to thickness ; the whole boiled 
 to the consistence of jelly, is a very agreeable and 
 healthy addition to the table in fall and winter. — 
 This preserve is poured into pots, with cinnamon 
 and cloves, and put in the bread-oven to bake, 
 before it is considered sufficiently prepared for 
 
94 DOMESTIC USES OF THE VINE. 
 
 keeping. Before serving it on the table, it is slight- 
 ly warmed and is eaten with buttered toast. 
 
 Made Wines. — By made v/ine is understood a 
 fermented table drink, obtained from a mixture of 
 concentrated must, brandy, and some spices of aro- 
 matic seeds. The preparation of these wines, be- 
 longs to the housekeeper or her daughters. 
 
 Pick the ripest, finest, and most sweet smelling 
 grapes of the Malvosie and the Muscat kinds, at 
 the hottest time of day, to avoid the least humidity. 
 Lay them on hurdles and transport them with great 
 caution to the spot in which they are to be exposed 
 to the sun. Here they must be left five or six days ; 
 turned three times a day, and sheltered at night. 
 The sixth day they are to be crushed in the vat. 
 Of the must thus obtained, only the upper part is 
 taken out for this purpose, the lower not being con- , 
 sidered so^xquisite and rich. This a-earn of the 
 must is put in a copper boiler over a clear charcoal 
 fire, or at least a fire without smoke, where it must 
 boil until reduced to one third, being in the mean- 
 time carefully skimmed It is then poured into 
 new, or perfectly clean, wooden vessels, and when 
 cold is transferred to casks and bunged tightly. 
 The wine it makes, is of a pretty amber color, 
 rich, delicate, and should be racked and bottled 
 promptly. 
 
 In some southern districts, as the liquid boils up, 
 they throw in some anniseed and coriander ; cinna- 
 mon ; six apricot stones, shells and all, six peach- 
 pits the same, and after it has stood fort3r-eight 
 hours, it is strained through a wet cloth. It is 
 then put away in vessels, and stands the whole 
 winter, when it is drawn ofFclear. strained through 
 a jelly-bag and bottled. 
 
EXPLANATION OF TERMS. 95 
 
 EXPLANATION OF TERMS. 
 
 Used in cultivation of Grapes and making of Wine. 
 
 Battan, tlie bud of a vine before the lenf puts out. 
 
 Bonnet, the scum or top of the Must, during fermen- 
 tation. 
 
 Bouquet, tlie fragrance or odour of wine. 
 
 Body, the substantial vinous spirit. 
 
 Dry Wine, acid wine, or astringent wine. 
 
 Dicecious, a vine is dioecius when the stamens is on 
 one vine, and the pistil on a separate vine. 
 
 Espalier, trees or vines interwoven together. 
 
 Generous Wine, a spirited wine. 
 
 Hybrid, a mule — a vegetable production bv the mix- 
 ture of different species. The seeds of hybrids will not 
 propagate. 
 
 Laterals, an offset from the root of the cluster, back 
 of the stem. 
 
 Light Wine, a wine of little spirit. 
 
 Must, the crushed grapes before they are pressed. 
 
 Marc, or Murk, the dry skins and seeds after press, 
 ing. Sometimes called pumace. 
 
 Polygamous, a vine is polygamous when it has the 
 staminate and pistillate organs (sexual organs) on the 
 same vines. 
 
 Palisades, strong stakes pressed or set in the ground, 
 or an enclosure. 
 
96 EXPLANATION OF TERMS. 
 
 Pricked Wines, are those commencing to be acid, or 
 sour. 
 
 tSpicr, a projection from the stock, cut down to one 
 or two buds. 
 
 Stumming^ is the burning in an empty cask strips of 
 rag saturated with melted sulphur. 
 
 Tendrils, claspers. which twine around a branch, and 
 confine the vine. 
 
 Vintage, the whole crop from the vineyard. 
 
 Vintner, a manufacturer of wine. 
 
 Vigneron, a, vine-dresser, one who prunes and culti* 
 vates the vines. 
 
 Viscous, glutinous, stickey, tenacious. 
 

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