The tri-weekly standard. [volume] (Raleigh, N.C.) 1866-1868, 1867-12-24
NORTH-CAR0LNA AND IMMIGRATION.


The Executive Committee of the Cape
Fear immigrant on Reconstruction Society,""
take this method OF addressing persons de-
sirous of immigrating to the South. We
believe that this section of North Carolina
offers advantages to immigrants superior to
that of any other section South or Vest
We are blessed with a most delightful mild
and healthful climate We are situated on
one OF the very best navigablc rivers in the
whole South, being navigable to Fayette-
vile for daily steamboats-one hundred and
twenty miles above Wilmington, thus afford
ing the finest market facilities.
This Society offers for sale to immigrants,
several thousand acres of land of every va
rlety of soil, varying in price, from one dol
lar and fifty cents to twenty dollars per acre,
situated in Cumberland and Bladen coun-
ties, a large portion Of which lies on or near
the Cape Fear River. The lands bordering
the river known as river-bottoms, varying
from few hundred yards to half a mile in
width, are of yellow or snuff color, COM
posed of rich vegetable deposits, and are
highly productive OF all kinds OF grain, SO
tar as has been tried, arc well adapted to
grass-grOwing.
Running parallel to these bottoms are sue
cesslons OF swamp or muck lands and ridges.
The swamps are of a deep, rich, black soil,
adapted to the growth of Cotton and all the
cereals. The ridges are for the most part
sandy, and make dry and healthy building
lots, with excellent water. These ridges
produce, with manure, from one hundred to
four hundred bushels Sweet Potatoes per
acre, which can be conveniently and cheap
ly shipped North. They also produce the
ground-pea or peanut abundantly, and ali
kinds of fruits and vegetables but are par
ticulsrly adapted to the production of the
justly celebrated Scuppernong grape, which
Is known to be one of the very best. hardest
and most productive grapes in America, as
we'll as very rapid grower. We beg leave
to call attention to the following quotation
from the report of Dr.. Charles T. Jackson.
OF Boston, Mass, which may be found on
pages 43 and 30, Patent Office Report 1859.
Speaking of the Scuppernong as wine
grape, the Dr. says
D." The rich flavor of this grape renders it
particularly valuable, the wine having the |
flavor and bouquet of the celebrated Tokav
wine of Hungary. This grape, however.
cannot, lie cultivated in the open air. north |
OF Virginia, and is native of North Car
olna.
ut is desirable that extensive VINEYARDS
should be established in that State, EXPRESS
iy tor the cultivation of this grape, which
will make wine that will be most eagerly
sought for as the best of American native
wines"
Page 20. No. % -Scuppernong cranes
from near Wilmington, n. c. "These cranes
are more remarkable for the high flavor of
The wine they make, than for the saccharine
matter they contain. 1t has always been ne
,essary to add portion of brandy, or some
other spirit, to keep the wine from sourinu.
nevertheless, the Scuppernong wine is the
pest thus far produced in the United States
The grapes have thick, leathery skin,
"hlch Is OF green color. with few rusty
pecks on the surface of them. The pulp is
oft and juicy, and the skins give peculiar
roma to the wine, which is .similar To the
'okay of Hungary.
Sometimes l have observed a pecpIiar
aste to the wine, due to the crushed seeds
f the grape, and not unfrequently the fla
or and odor of whisky indicate the intro
uction OF that liquor into the wine. With
roper attention and care, Scuppernonu
inc may be made so fine as to excel ali
Their wines made on this continent. and T
ould earnestly advise those interested to
tend to the cultivation of this grape. in re
IONS where the vine will grow, and make
'e of more skill in the manufacture of the
inc. The grape will grow and ripen its
nit anywhere south OF Washington. but
IS thus far proved more prolific in the soil
North Carolina"
IS The sample of grapes operated upon
Is sent to me from the United States Pat
Office on the Sd October, 1859.
One pound of the grapes when pressed.
.lds8 fluid ounces of juice. which had
,cific gravity of 1,O4s and by tables,
,nld contain 10 per cent, of saccharine
tier, but by the grape-sugar test. yielded
per cent, equivalent to 4. 8 per cent. of {
;olute alcohol ,
f or per cent. OF sugar is added du-
g the fermentation of the juice, the pro-
'tion of alcohol will be raised to that of {
Try wine, if the fermentation Is allowed
become complete. Only the purest white 6
ar, sugar candy, or refined syrup should
+
mother method will give still richer ;
le. Distil portion OF the wine and add -
spirit obtained to the wine when # ia =
de and refined. This will keen nm fbe y
-or of the scuDpernong grapes .nd 80