The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1866-03-06

& n
and IL begins to fail in these places, and it
will never recover 1t cannot be trusted But
when in perfection it is hardly second 10 any.
no matter what or where grown, either for
the table Or wine. but it is seldom grown in
perfection in any place The last half of its
ripening season is generally too cool in this
latitude, and if it is grown much further
south, itrois every year. he wood will he
completely killed at 30 below zero, and in.
jured with sleet at l40 to 1G', and the buds
and cones soinjured at 21o, without ice, tha,
/ II will not fruit. For one or two years after
they bear-ssy for FIVE years from planting
if the season is good-dry-they are healthy,
! but afterwards show disease every year
Whatever the cause may be, the fact exists,
as above stated.
Again 1t will not rpen perfectly from the
cause stated above, too cool for the last two
weeks. We seldom have weather to mature
sugar IN the grapes after the 10th or 25th OF
September, and at that time the Catawba has
/ not half It's quantity in the grape that there
would be, ifit could have a mon b more of hot
weather. 1t is true il has considerable sugar
but while that is the case it has a supera-
bundance Of malic and tar,aric acids If |
recollect correctly, it has been conclusiyely
shown that the Catawba has not ripened per
fectly in Ohio, making the best of Catdrbd
since ii was first planted and not making a
good wine more than one third of the time.
and the remainder Of the time an inferior
product. This. remember, il a degree and a
a half further south than this. In this ati-
tude, 40. % all the wine has not been what
any OF US would desire, by any means. Yet
some OF II Is very fine. made always from ripe.
grapes. Ut the grapes are not perfectly ripe;
or some OF them are not. while the most Of
them are, the wine will be Lad They may
be colored and sweet ba. that is not sufficient
There must be sufficient heat to dissolve the
pulp and neutralize the acids. There is a
small amount of rnalic acid in good wine. but
lttoo much 1t spolls 1t, giving the taste that is
called - hard : in hard cider. A high degree
Of heat changes this acid mostly to sugar. and
If left on the vines with 6o' Of heat, till fully
ripe and then remain till frost affects them,
this mafc acid is nearly destroyed and much
OF the tartarie acid. if they are frozen too
much, entirely destoyed
Wine may have alcohol enough 10 make 1t
good, but II II has too much acid il SPOTS It.
the proportion must be right 10 produce good
wine The superabundance of acids caused
By unripe grapes, is why our Catasba vine Is
50 generally Joor-sour. But without doubt
: il the vines were not allowed bear as heay
I lily the grapes would ripen sooner Some
may deem me too severe on the Catawba
but see no use in deeeiying ourselves We
are dealing with facts and lei us use them 10
our advantage. think If this vine was pro-
tected in winter, 1t would give better results
I The Delaware grape is acknowledged TO be
/ the best wine grape We have. Ii has been
( grown for many years in all parts ofthe coun-
try where any vines are cultivated, and il has
proven perfectly healthy, except in some
/ places last year, when II dropped its leaves
/ too early TO ripen the grapes we'll, caused. no
doubt, by excessive rains. II will resist BOZ
/ Of cold below aero, without injury. ], ripens
/ its fruit here perfectly by the lst 10 the 18th
/ of September, giving il all the advantage of a
full amount OF heat, necessary for the best OF
wne.
The Must contains less acids and more
sugar than the Catawba or Norton virginia
consequently is heavy aud not very sour
wine, with strong aroma. Ii demands a
( piice, double at least. Of any other native
vine, when OF proper age. some say, three
( times more. | do not think they viii weld as
many gallons per acre as the Concord b, per-
haps fourth, or third
The vines are capricious growers for Il few
/ years, but believe If good vines are set oat-I
meau first class-tbat there would be nc trouble
with them. My hest vines are as good a. any
/ other variety. and the grapes last wear were
numerous and perfect, very large and perfectly
! ripened. Dealers have sold worthless plapts
OF this variety on account OF demand aud high
prices, consequently disappointment has FOL.
lowed. Set good plants and cultivate cor.
rectly, and you will be satisfied. If the
grapes we're larger = would lie much more
1 popular. Ii requires different soil and cul-
tyation from the Catawba, aud by treating ii
properly II IS much enlarged in size and flavor.
alya Dc 5,f
of wine.
b The Norton's Virginia is not as healthy OF
/ hardy as the Delaware about the same sized
grape. and will resist below zero 250 of cold
without injury. The grape is worthless for
the table, but makes good wine; dark col.
ored, strong, not sour and a fine flavor 10
many peope; some do not like 1t sells vel
for about double that of the Catawba Ii
ripens here several weeks later than the Dela-
ware and will make about as much wine 10
/ TIE acre
The Clinton will resist 900 of cold below
zero, perfectly healthy, and makes a very
strong wine, but very sour, unless the berrie,
hang upon the vines till the frost affects them
They contain more sugar than any OF oul
other varieties, and at the same time mucf
more tartaric and malic acids, and but little
enanthIc ether The wine is too sour to be
potable unless some of the acid is destroyed
or converted before pressing the grapes
10 overcome this acid many put sugar to the
E must, others allow them to become slightly
frozen They ripen here the last of Septem
Der, say the 18th, and often they would re
main a month longer than the Delaware L
: become frosted, which is long time in thi
bird country.
1t is said by good authority that the Ives
Seeding vine is healthy and productive
know it makes good wine, if what have
used was genuine, and / do not doubt bu
it was. 1t is rich, and not too acid ant
has a flavor much like the Norton, and yer,
| similar in many particulars to the Coucor,
when fermented (Concordl on the skins
, Grapes medium, punches large, and ripen
, by the 10Th OF September.
, The Concord grape is the lion of the vine
yard. When properly cultivated its folag
, is so hard and tough that insects will not ca
it after it is four weeks old. 1t is neve
, effected with disease il the vine has an
chance. Having been cultivated for Az year
, we think 1t has had time enough to develop
disease, if any was lurking in its constitution
It will produce at least one-third more win
per acre than any other that is in cultivation
without njuring the vines.
Some of our eastern writers and grape win
/ propagators have told US, for our information
that 1t was poor grape, and good for moth
!. ing for wine They have made many heliev
4 it. They judge of this country by their owr
j. S. Lippiucott, of New Jersey, in yer
o able article published in the Agricultur,
' Reports of 1868, page 484, uses the followin
/ language:
n ~ cultivator. on the banks of the Hue
son, denounces the Concord grape. as havin
Il a thick, acid pulp, repulsive; and exhaustin
1 IL nnlo