Part 2

Concord (Description) 97 Concord (Plate) 111 Norton's Virginia (Description) 98 Norton's Virginia (Plate) 87 Herbemont (Plate) 99 Herbemont (Description) 101 Hartford Prolific (Description) 101 Hartford Prolific (Plate) 105 Clinton 102 Delaware (Description) 102 Delaware (Plate) 81

CLASS II.--HEALTHY VARIETIES PROMISING WELL.

Cynthiana 103 Arkansas 104 Taylor 104 Martha 107 Maxatawney (Description) 107 Maxatawney (Plate) 177 Rogers' Hybrid, No. 1 107 Creveling (Description) 108 Creveling (Plate) 117 North Carolina Seedling 108 Cunningham 109 Rulander 109 Louisiana 110 Alvey 110 Cassady 110 Blood's Black 113 Union Village (Description) 113 Union Village (Plate) 167 Perkins 113 Clara (Description) 114 Clara (Plate) 127 Ive's Seedling 114

CLASS III.--HEALTHY VARIETIES--BUT INFERIOR IN QUALITY.

Minor Seedling 116 Mary Ann 119 Northern Muscadine 119 Logan 119 Brown 119 Hyde's Eliza 119 Marion Port 120 Poeschel's Mammoth 120 Cape 120 Dracut Amber 120 Elsinburgh 120 Garber's Albino 121 Franklin 121 Lenoir 121 North America 121

CLASS IV.--VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE.

Catawba 121 Diana 122 Isabella 122 Garrigues 123 Tokalon 123 Anna 123 Allen's Hybrid 123 Cuyahoga 123 Devereux 124 Kingsessing 124 Rogers' Hybrid, No. 15 124

CLASS V.--VARIETIES UNWORTHY OF CULTIVATION.

Oporto 124 Massachusetts White 125

WINE MAKING.

Gathering the Grapes 131 The Wine Cellar 133 Apparatus for Wine Making.--The Grape Mill and Press 136 Fermenting Vats 137 The Wine Casks 138 Making the Wine 140 After Treatment of the Wine 146 Diseases of the Wine and their Remedies 147 Treatment of flat and Turbid Wine 147 Use of the Husks and Lees 148 Dr. Gall's and Petoil's Method of Wine Making 148 The Must Scale or Saccharometer 150 The Acidimeter and Its Use 151 The Change of the Must, by Fermentation, into Wine 157 Normal Must 161 The Must of American Grapes 162 Wine Making Made Easy 173

STATISTICS.

Cost of Establishing A Vineyard 179 Cost of an acre of Concord 179 Cost of an acre of Herbemont 179 Cost of an acre of Norton's Virginia 180 Cost of an acre of Delaware 180 Cost of an acre of Catawba 180 Product 181 Produce Fifth Year 182 Yield of Mr. MICHAEL POESCHEL'S Vineyard 184 New Vineyard of Mr. M. POESCHEL, Planted in 1861; First Partial Crop, 1863; Second Crop, 1864; Third Crop, 1865, 184, 185 Yield of Vineyard of Mr. WILLIAM POESCHEL, 1857, 1858, 1859, 1860 185 Yield of Vineyard of Mr. WILLIAM POESCHEL 1861, 1862, 1863, 1864 186 Yield of Vineyard of Mr. WILLIAM POESCHEL 1865 187 Yield of Delaware Vineyard of JOHN E. MOTTIER 189

INTRODUCTION

It is with a great deal of hesitation I undertake to write a book about Grapes, a subject which has been, and still is, elucidated every day; and about which we have already several works, which no doubt are more learned, more elaborate, than anything I may produce. But the subject is of such vast importance, and the area suitable for grape culture so large, the diversity of soil and climate so great, that I may be pardoned if I still think that I could be of some use to the beginner; it is for them, and not for my brethren of the craft more learned than I am, that I write. If they can learn anything from the plain talk of a practical worker, to help them along in the good work, I am well repaid.

Another object I have in view is to make grape growing as easy as possible; and I may be pardoned if I say that, in my opinion, it is a defect in all books we have on grape culture, that the manner of preparing the soil, training, etc., are on too costly a plan to be followed by men of little means. If we are first to trench and prepare the soil, at a cost of about $300 per acre, and then pay $200 more for trellis, labor, etc., the poor man, he who must work for a living, can not afford to raise grapes. And yet it is from the ranks of these sturdy sons of toil that I would gain my recruits for that peaceful army whose sword is the pruning-hook; it is from their honest, hard-working hands I expect the grandest results. He who has already wealth enough at command can of course afford to raise grapes with bone-dust, ashes, and all the fertilizers. He can walk around and give his orders, making grape culture an elegant pastime for his leisure hours, as well as a source of profit. But, being one of the first class myself, I had to fight my way up through untold difficulties from the lowest round of the ladder; had to gain what knowledge I possess from dear experience, and can therefore sympathize with those who must commence without means. It is my earnest desire to save them some of the losses which I had to suffer, to lighten their toil by a little plain advice. If I can succeed in this, my object is accomplished.

In nearly all our books on grape culture I notice another defect, especially in those published in the East; it is, that they contain a great deal of good advice about grape culture, but very little about wine-making, and the treatment of wine in the cellar. For us here at the West this is an all-important point, and even our Eastern friends, if they continue to plant grapes at the rate they have done for the last few years, will soon glut the market, and will be forced to make them into wine. I shall therefore try to give such simple instructions about wine-making and its management as will enable every one to make a good saleable and drinkable wine, better than nine-tenths of the foreign wines, which are now sold at two to three dollars per bottle. I firmly believe that this continent is destined to be the greatest wine-producing country in the world; and that the time is not far distant when wine, the most wholesome and purest of all stimulating drinks, will be within the reach of the common laborer, and take the place of the noxious and poisonous liquors which are now the curse of so many of our laboring men, and have blighted the happiness of so many homes. Pure light wine I consider the best temperance agent; but as long as bad whisky and brandy continue to be the common drink of its citizens we can not hope to accomplish a thorough reform; for human nature seems to crave and need a stimulant. Let us then try to supply the most innocent and healthy one, the exhilarating juice of the grape.

I have also endeavored throughout to give plain facts, to substantiate with plain figures all I assert; and in no case have I allowed fancy to roam in idle speculations which cannot be demonstrated in practice. I do not pretend that my effort is "the most comprehensive and practical essay on the grape," as some of our friends call their productions, but I can claim for it strict adherence to truth and actual results.

I have not thought it necessary to give the botanical description of the grape-vine, and the process of hybridizing, etc.; this has already been so well and thoroughly done by my friend FULLER, that I can do no better than refer the scientific reader to his book. I am writing more for the practical farmer, and would rather fill what I think a vacancy, than repeat what has been so well said by others.

With these few remarks, which I thought due to the public and myself, I leave it to you, brother-winegrowers, to say whether or not I have accomplished my task. To all and every one who plants a single vine I would extend the hand of good fellowship, for he is a laborer in the great work to cover this glorious land of the free with smiling vineyards, and to make its barren spots flow with noble grape juice, one of the best gifts of an all-bountiful Creator. All hail to you, I greet you from Free Missouri.

GRAPE CULTURE

REMARKS ON ITS HISTORY IN AMERICA, ESPECIALLY AT THE WEST--ITS PROGRESS AND ITS FUTURE.

In an old chronicle, entitled, "The Discovery of America in the Tenth Century," by CHARLES C. PRASTA, published at Stralsund, we find the following legend:

"LEIF, son of ERIC the Red, bought BYARNES' vessel, and manned it with thirty-five men, among whom was also a German, TYRKER by name, who had lived a long time with LEIF'S father, who had become very much attached to him in youth. And they left port at Iceland, in the year of our Lord 1000.

But, when they had been at sea several days, a tremendous storm arose, whose wild fury made the waves swell mountain high, and threatened to destroy the frail vessel. And the storm continued for several days, and increased in fury, so that even the stoutest heart quaked with fear; they believed that their hour had come, and drifted along at the mercy of wind and waves. Only LEIF, who had lately been converted to CHRIST our Lord, stood calmly at the helm and did not fear; but called on Him who had walked the water and quieted the billows, with firm faith, that He also had power to deliver them, if they but trusted in Him. And, behold! while he still spoke to them of the wonderful deeds of the Lord, the clouds cleared away, the storm lulled; and after a few hours the sea, calmed down, and rocked the tired and exhausted men into a deep and calm sleep. And when they awoke, the next morning, they could hardly trust their eyes. A beautiful country lay before them, green hills, covered with beautiful forests--a majestic stream rolled its billows into the ocean; and they cast the anchor, and thanked the Lord, who had delivered them from death.

A delightful country it seemed, full of game, and birds of beautiful plumage; and when they went ashore, they could not resist the temptation to explore it. When they returned, after several hours, TYRKER alone was missing. After waiting some time for his return, LEIF, with twelve of his men, went in search of him. But they had not gone far, when they met him, laden down with grapes. Upon their enquiry, where he had stayed so long, he answered: "I did not go far, when I found the trees all covered with grapes; and as I was born in a country, whose hills are covered with vineyards, it seemed so much like home to me, that I stayed a while and gathered them." They had now a twofold occupation, to cut timber, and gather grapes; with the latter, they loaded the boat. And Leif gave a name to the country, and called it Vinland, or Wineland."

So far the tradition. It is said that coming events cast their shadows before them. If this is so, may we not recognize one of those shadows in the old Norman legend of events which transpired more than eight hundred years ago? Is it not the foreshadowing of the destiny of this great continent, to become, in truth and verity, a Wineland. Truly, the results of to-day would certainly justify us in the assertion, that there is as much, nay more, truth than fiction in it. Let us take a glance at the first commencement of grape culture, and see what has been the progress in this comparatively new branch of horticulture.

From the very first settlement of America, the vine seems to have attracted the attention of the colonists, and it is said that as early as 1564, wine was made from the native grape in Florida. The earliest attempt to establish a vineyard in the British North American Colonies was by the London Company in Virginia, about the year 1620; and by 1630, the prospect seems to have been encouraging enough to warrant the importation of several French vine-dressers, who, it is said, ruined the vines by bad treatment. Wine was also made in Virginia in 1647, and in 1651 premiums were offered for its production. BEVERLY even mentions, that prior to 1722, there were vineyards in that colony, producing seven hundred and fifty gallons per year. In 1664, Colonel RICHARD NICOLL, Governor of New York, granted to PAUL RICHARDS, a privilege of making and selling wine free of all duty, he having been the first to enter upon the cultivation of the vine on a large scale. BEAUCHAMP PLANTAGENET, in his description of the province of New Albion, published in London, in 1648, states "that the English settlers in Uvedale, now Delaware, had vines running on mulberry and sassafras trees; and enumerates four kinds of grapes, namely: Thoulouse Muscat, Sweet Scented, Great Fox, and Thick Grape; the first two, after five months, being boiled and salted and well fined, make a strong red Xeres; the third, a light claret; the fourth, a white grape which creeps on the land, makes a pure, gold colored wine. TENNIS PALE, a Frenchman, out of these four, made eight sorts of excellent wine; and says of the Muscat, after it had been long boiled, that the second draught will intoxicate after four months old; and that here may be gathered and made two hundred tuns in the vintage months, and that the vines with good cultivation will mend." In 1633, WILLIAM PENN attempted to establish a vineyard near Philadelphia, but without success. After some years, however, Mr. TASKER, of Maryland, and Mr. ANTIL, of Shrewsbury, N.J., seem to have succeeded to a certain extent. It seems, however, from an article which Mr. ANTIL wrote of the culture of the grape, and the manufacture of wine, that he cultivated only foreign varieties.