Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1857-04-01
NATIVE GRAPES.

CiacinnOti Commercial. Il was written
by N Longworth. % .lrs e- SO
The present winter has been severe,
but as last fall was dry, and the Grape
wood fully ripe, and no sap. / do not
believe our vines are injured. Craps
culture is extending more rapidly than
ever. l am a strong advocate for rais-
ing Grapes extensively from seed, not
from the seed Of Foreign Grapes, crossed
with our Native Grapes, as has been re-
commended. We should plant exten-
siYely the seed of our Native Grapes,
and great changes will be produced
As an evidence of it, | have a Seeding
Isabella. that passed al the exhibition Of
our Horticultural Society, as the Black
Hamburgh. The berry was larger than
the largest Black Hamburger on exhibit
ton. though raised under glass. In
raising plants from iced Of the Catawba,
grapes of great value may be produced.
and varieties without number. But the
greater portion will go back to its grand
father, the Fox. and many of them Of
great beauty of color, and being of large
size. The Fox Grape is readily distin.
guished by the extreme white color Of
the leaf on the under side; and where q
full blooded Fox. the stem will be COW
cred with hairy down. Where.there is
down, the plant should be thrown aside
as soon as the stem shows it, Where
the stem is smooth, 4 tkeaIe is white,
it may produce good fruit. Where
the under side of the leaf has less, or not
more of the Fox character than tho
Catawba. a plant of value may be tx.
pected. The Common Fox Grape, as
the skin is thick and the pulp hard,
yields but little must. and most of them
not much sugar. and therefore not Yalu-
able as wine grapes. Where wine is
made from them, should put1e ounces.
of loaf sugar to the gallon. TIA sweek
wine is desired, &c ounces. 1t will have
good aroma and favor ind grupcs
from the North, generally, been cultiva--
tel here. to possess lesssugar than those
from warmer region. and in making
wine North, an addition Of sugar before.
fermentation win insure good wine
Even here, persons profess 10 have wiz g.
kept sweet, and AL fermenLationp prevent
ed dby charm. / am satisfied thatno grape
viii make sweet wine without addi,iJn
of sugar, unless The grapes are dried. or
the must boiled. Fermentation is easily
prevented by drugs, but are highly in
juiious to wine. and I regret to see such
wines lauded by persons who make or
sell them. 1t is TO the moderate lati.
tudes we must look generally for our
best wine and table grapes. Thus far,
North Carolina stands ahead of all other
States. l have new variety from that
State on trial. that l deem may be Of
great value as wine grape, hut fear it;
willrequire more Southern Latitude than
ours. In another year, if it equals my
present expectations, l shall bring it to
public notice. Increased grape culture
will hereafter enable US to buy sll the
wine We want of superior quality, By
paying an extra price; and believe our
Sill CssaWba, when of proper age, will
rival the best pure wines Of Europe. Ie
my life is spared, shall try to prove ic,
To manufacture wine oftbe best quality,
requires great neatness and care only.
and is as easy as to make good butter
The Northern parts Of Georgia and SOath
Carolina will produce good wines, bus
may, like the Sherry. Port and MADEIRA
wines. require some spirit to be added.
Deep arehed cellars, maybe all that 10
necessary: but they must not expect the
wild visions now existing there to be
realized. One of their vinemen says,
''au average crop will be from 1000 to
!. 500 gallons per acre." This would be
six times The average crop Of the wine
districts of Europe. and OF our ryiney ards
snsEp-If well Eep., fl0cL of sheep