National Republican. (Washington City (D.C.)) 1872-1888, 1875-03-19

According to the best calculation he could make,
the cost Of growing grapes, aside from the boxes
Was not more than one cent pound"
MT Saunders says that for Northern latitunes
the family Of Frost grapes (Vihs Cordtfold) are
most favorable. and worthy Of particular atten-
tion. The Clinton is worthy representative Of
grape; Is very hardy, thrifty and free from dis
ease. Some OF the Fox family (Vffis LdbruSc1)
are hardy enough for our Northern States, such
as the Concord, Ives and some others.
ELeetrodes.-It is stated in the report OF the
Agricultural Department for 1872 that the quality
Of wines may be improved BY passing though
them an electrical current from platinum cleo
tTodes. It also states that Mr.. Scoby, Of Fog
land, has successfully used the spectroscope for
testing the purity OF wines.
From the present activity and enterprisIng eE-
forts OF scientific minds we may hope for many
aids and benefits ere long In this direction and
others In cultivating fruits.
GRAPES AND WINES IN CALIFORNIA.
J. Ross Brown, IN paper read before the State
Agricultural Society Of California, stated that
"tn San Francisco wines sell for el5O per bottle,
which brought only 40 cents a gallon and cents
q bottle in Los Angeles, where IL was made.
Grapes sold In San Francisco at and 10 cents
per pound, while growers got only IS cents per 100
pounds, Qess than one cent per poundO and yet
than at raising wheat" .
In regard to raising grapes, respectively for the
table and for wine, Mr.. Ekin Smith says: "The
value Of grapes in the market is governed more
by size and appearance than by real and Inherent
qualities, and very often the very circumstances
mend them TO the market for the table are detri-
mental to their value for making good wines.
Almost any locality in the interior Of California
can be made to produce the finest market grapes.
Not 80 for wine grapes. Firstclass localities for
wine grapes are comparatively scarce and the
area limited. Unless the physical aspect and
chemical properties Of the soil are suitable first
class wine grape cannot be produced. Soils rich in
decomposed organic matters will produce grapes
OF hne appearance, but wine from them will have
an earthly TASTE and not be Of finest aroma. One
Of the essentials of good wine is tartar and where
much potash Is present, in solution, It combines
with the tartar and they form q salt, which de-
posted on the inside OF the cask, and from this
salt tartaric acid is made, instead of remaining
diHused in the wine; Il Is neutraliEed by the pot
ash. Hence soils that contain much potash, though
1t is an element causing much fertility, and Sc
cures the production Of heavy yield of hne large
grapes they are not the best for wine. Lime also
is an alkaoid, but having strong affinity for car
bon, IL is generally found as q carbonate; and
while II is not desirable in excess to make still
wines, it is indispensable to make frst-classsDark
ling champagne, from the large amount OF car
boDic acid 1t affords.
"Soils having q subtraction Of magnetism rocks
are not open to these objections, for although
magnesta is also an alkaloid, 1t is not soluble in
water, and not known to enter much into the COM
position of plants It has less fertiliZng effects
and does not cause vines 10 bear so abundRntly as
lime and potash, but furnishes q better wine
grape"
The "rotten rock soil" as It is called, of the
Potomac region forms q soil of great value for
grapes as we'll as other fruits, and should be ap-
proHriated to them. POTOMAC.