best.
Sheba Queen. (Crompton's.)
Branches erect ; fruit white, large, obovate, downy, flavor best.
Whitesmith. (Woodward's.)
Branches erect ; fruit white, large, roundish oblong, downy, flavor
best.
White Honey.
Branches erse. fiTiit vhite, medium, roundish oblong, smooth,
flavor best.
THE AMERICAN GRAPE.
Vitis I'ibrusca, L. ā Vitacea of Botanists.
Throughout nearly every portion of the United States the Grape,
in its wild state is found growing. Of these, classes are divided, the
vitis labrusca, being our common Fox Grape, and from which we
are yet to suppose the Diana, Catawba, and Isabella, are accidental
seedlings ; while the Frost Grapes vitis cordifolia^ may perchance
have been the parent of the Elsinburgh, Clinton, &c. Hardy, and
almost equaling in delicacy many of the varieties of foreign Grape,
they have become the companions of our advanced civilization, until
almost every American can sit under his own vine and eat the fruit
thereof. They have made our country already known as a wine-
producing country, after repeated trials and failures with foreign va-
rieties, and are destined to add millions to our wealth, and temper-
ance to the character of our people. Records of immense vines are
made, as growing on the rich soil of our valleys bordering on
streams of waters, yet, when age is taken into consideration, we deem
them all surpassed by a vine of Catawba Grape which we saw last
year growing on Kelley's Island, in Lake Erie. It had been planted
out but two years, yet had reached at least three hundred feet in
length, with a girth, near the ground, of main stem, five inches, and
had produced that year over 200 lbs. of fruit.
The secret of this extraordinary growth rests in the soil abound-
ing in lime, while the wash-water, soap-suds, &;c., &;c., of the house
had its escape near the roots.
We may also remark, that, upon this island, we have seen grapes-,
more perfectly grown and ripened, than in visiting any of the vine-
yards of the Ohio ; and wine possessing all the boquet and aroma
so much esteemed by connoisseurs.
Vineyards. ā The vineyards of the Rhine and of the territory of
France have world-wide celebrity. The quantity produced by the
latter country having been stated as high as 900,000,000 gallons an-
nually, for which nearly 5,000,000 acres of ground were required.
" The Romans cultivated the vine at an early period of their his-
tory, and used wine in their libations at their sacrifices. Romulus,
however discouraged its use, which prevented the introduction of it
as a beverage until his edict was abolished. The general culture
was then encouraged, and increased to such excess, that it became
232 THE GRAPE.
necessary to restrict the use of wine by severe laws. At one
time women were prohibited from using wlue in any case whatever,
under the penalty of death, and men until they had attained the
age of thirty years. Cato mentions that the custom among rela-
tions of kissing women when they met, was to ascertain by their
breath if they had been drinking wine.
" Pliny gives an account of a renowned Roman who so improved
his farm, near the city of Rome, that in one year the product of
his vines sold for four hundred thousand sesterces.
" The vine was highly esteemed by the heathen nations, and the
invention of wine was ascribed by the Egyptians to Osiris, by the
Latins to Saturn ; and the Greeks elevated Bacchus to the rank of
a deity, for having brought the vine from Arabia Felix.
" It is said by Pliny, that Bacchus was the first who ever wore
a crown, and as the god of vintage, his crown is formed of the
vine and its twining branches, bedecked with clusters of fruit. The
manufacture of wine was known to the people in the early part of
the Christian era, as we are informed that our Saviour, at a wed-
ding, changed the water into wine.
"At several periods of the history ofthe world, the cultivation of
the vine was prohibited by severe laws, but since the twelfth century
a new impulse has been given, which extended through all portions
of Europe ; and we now find the banks of the Rhine, the moun-
tains of Hungary and Switzerland, and the plains of France and
Italy cultivated with more than two hundred varieties of the grape.
Those most highly esteemed in France for the manufacture of wine,
are the Burgundy grapes, three varieties of which produce the
champagne wine. The German and Swiss grapes are principally
celebrated as wine grapes, and four or five varieties are highly
esteemed for their prolific bearing and regular crops.
" The Madeira grapes are all celebrated for wine. The table
grapes of France are principally the Chasselas, the Frontignac and
other Muscat grapes." Noah planted a vineyard and made wine ;
and among the bessings of the promised land are mentioned " wheat,
barley, and vine."
Although we have record of wine being made from a native
grape in Florida as early as 1564, no vineyards of note are spoken
of in the United States until those established at Vevay and New
Harmony, Ind., Lexington, Ky., &c., about 1812, the originals of
which are are now mostly destroyed.
Jefferson recorded his opinion, that " no nation is drunken where
wine is cheap ; and none sober where the dearness of wine substi-
tutes ardent spirits as the common beverage." A wish to sustain
and exemplify this assertion, if not to exhibit the profitableness of
the pursuit, would seem to have held sway in the minds of denizens
of the " Rhine of America " i.e., the borders of the Ohio rivet
THE GRAPE. 238
above and below Cincinnati, where now, U is probable, over ten
thousand acres are occupied with vines mostly of the Catawba
grape, the produce of which is made mostly into, what is there
termed, " dry wine," much resembling the better class wines of the
Rhine. That the culture of the vine and manufacture of wines within
the section named is only now in its infancy, no one will pretend to
dispute ; and ten years, we doubt not, will increase ten-fold the pres-
ent amount.
Medical men have looked upon this establishment of vineyards
in our own country with favor, in a point of view as relating to
health. Prof Kirtland, in 1842, says: " During an extensive prac-
tice in the medical profession, for more than twenty-five years, I
have frequently found it important to employ wine and other diffu-
sive stimulants as medicines ; and while I am disposed to go as far
as any one in excluding strong drinks from the daily use of people
in health, I must express my satisfaction at finding we can produce,
in our own country, a pure, healthy wine, well adapted to medicinal
purposes, and far superior to the poisonous foreign compounds, that
often find their way to the bedsides of the sick,^nder the names of
" Lisbon," " Madeira," &c., &c.
Most of the earlier planted vineyards in this country were of for-
eign vines, which, not succeeding, native varieties were adopted ; and
at this time only two, the Catawba and Schuylkill, are advised to be
planted to any considerable extent.
Notwithstanding the borders of the Ohio River have thus far tak-
en the lead in production of wine and extent of vineyards, there is
no good reason to suppose that the boundary where success may be
had. On the contrary, abundant sites may be found throughout the
entire State of Ohio and West, where, by application of manures
suited to the wants of the vine, and found deficient in the soil, equal
success would be had as on the Ohio River ā Seneca County and
Kelley Island ripening the Catawba equally as well, if not superior.
The whole extent of Western Prairies, rich in all the constituents
of the Grape vine, (if we except Potash, and, possibly, in sections, the
phosphates) are yet destined to be tenanted with immense vineyards,
and at no greater outlay of expense, for constituents toward success-
ful culture, than the vineyards of the "Rhine of America," which
have thus far been made dependent on the natural inherents of the
soil, and have already shown failure, i. e., decay by rot, where food,
in the form of potash and bone dust, has not been supplied.
North of latitude 42,Ā° however, it may be doubted whether saccha-
rine sufficient can be obtained from the most valuable wine grapes yet
known, to make wines in competition with those grown farther South ;
but as this subject is one so extensive that, if thoroughly written on,
would more than occupy the number of pages Intended tor this entire
book, we must forbear, and only devote our spaci^ to such instructions
234 THE GRAPE.
as will enable the inexperienced to make the first start correctly, pre-
mising that, once interested and engaged in the subject, disposition
will be found, freely to avail himself of all works yet issued devoted
to the subject.
Propagation. By Seed. ā This course is only pursued where intend-
ed to originate a new variety. At this time, large offers of premium
are circulated in the journals of the day for the production of a
hardy grape, surpassing the Catawba as a wine grape. Fertilizing
some variety of the vitis vinefera with pollen of vitis labrusca., or vice
versa, will be the course to pursue with any expectation of success ;
the seed so fertilized, gathered carefully and sown in rich vegetable
mould. Cultivation of our wild grapes only increases the size with-
out ameliorating their character.
By Cuttings. ā These are taken from the strongest vines of the
last year's growth, cut to a length, embracing three or four buds, ac-
cording as the joints are long or short of the variety ; where possi-
ble, a little piece of the old wood left on the lower end is preferred.
These being made in the fall, when pruning the vines, are laid away
in bundles in a cool cellar until spring ; when, as soon as the ground
is ready, they should be soaked or swollen in a tub of water for four
or five days, or until the buds become fully swollen. They are
then planted in rows, if in the nursery, by bending into nearly the
form of a half circle, as represented by fig., which shows the cutting
as it appears in about one month from plant-
ing. By this, it is seen that the upper bud is
covered nearly an inch : in clayey soils, or
those retentive of moisture, the upper bud
should be just even with the soil. The rows,
in nursery, should be three feet apart, and the
plants one foot distant each in the row. This
is the best and most successful mode of growing the grap vine.
The earth should be pressed firmly at the base of the cutting, and
left light and loose at top.
By Grafting. ā The best season to perform this operation is when
the leaves are about half grown. Earlier, the sap is very abundant,
and at same time watery, and grafts do not succeed well. Whip
grafting, as it is termed, is best ; or, if stock and graft are near of
size, saddle graftmg. The graft should have been cut early in the
season, before any flow of sap or swelling of buds, and have been
kept in a cool yet moist place. The point on the stock at which it
is best done, is at or near the ground, and, after insertion, earth up a
small mound around it, to protect from change of temperature, sun,
&c. If the operation be performed farther up on the stalk, wrapping
TRANSPLANTING. 235
the place of union with grafting clay will be requisite. Care must
be taken that the inner bark of both graft and stock join each cTther
perfectly, otherwise success will be uncertain. The practice is only-
advised where a new variety is desired to be tested, as new vines
are almost alway better than the patching up of old, neglected
plants, which have never been *' cared for " either in branch or root.
Tranf^planting and distances. ā In taking up the vines at one year's
growth from the cutting, (which is best,) care should be taken to
mutilate as little as possible, and also to keep the roots from expo-
sure to the sun, or drying air or winds. Cut back the growth of the
past year to two buds. Have the ground mellow, rich, dug deep;
the hole broad; spread the roots carefully and as naturally as they
grew ; after having pruned each end and bruised or broken root with
a sharp knife, fill in the earth carefully and finely until only the two buds
are visible, thefl avoid treading on it. The distance apart, if making a
vineyard plantation, depends on the variety. That for the Catawba
or Isabella should be four by six feet ; the Schuylkill and Herbe-
mont, five by seven feet ; the Missouri and Clinton, three and a half
by three feet. These two latter should be pruned low, while the
former varieties may rise seven to eight feet.
Cost per acre of Vineyard. ā The estimated cost of trenching, fur-
nishing cuttings, stakes, and planting an acre of vineyard, is not far
from two hundred dollars ; and at the expiration of three years it
may be estimated to yield annually about 200 gallons of wine, at a
cost, however, for dressing vines, pruning, gathering, <&;c., of about
seventy-five dollars ; leaving, therefore, about one hundred dollars a
year (supposing the wine to sell at one dollar a gallon) as the net
profit per acre. The quantity here estimated will, no doubt, be
thought low by many, but while it will often exceed this quantity,
seasons do occur when even less is the result ; and we therefore
stand on the safe side if we found our vineyard on this basis of ex-
pectation.
Position and Soil. ā R. Buchanan, Esq., who has written a capital
treatise on the " Culture of the Grape," as well as practically trained
the vine, has the following on this point :
"A hill side with southern aspect is preferred, although an east-
ern or a western exposure is nearly as good. Some have recom-
mended the north, on account of safety from late spring frosts, but
it will scarcely aflTord sun enough to ripen the grapes in cold, wet
seasons (if the declivity is steef^), and may perhaps be more subject
to ' the rot.' Any undulating surface, if dry, is preferable to a
level one.
" The Soil best suited for a vineyard, is a dry calcareous loara ā ā¢
236 THE GRAPE.
with a porous sub-soil ā not retentive of moisture ; if mixed with
soDTi^e gravel or small stones, so much the better. Some prefer a
sandy soil with a gravelly substratum ; as in this the grapes are less
subject to rot; the juice, however, is not so rich, ā lacking in saccha-
rine matter, ā and in dry seasons the vines will suffer from the
drought, shedding their leaves prematurely, and preventing the
grapes from ripening well. In warm, sandy soils, the fruit-buds on
the vines, if swelled prematurely in autumn, are sometimes killed
by the frosts of a severe winter.
"Any soil underlaid by a stiff, wet clay, is to be avoided, as also
wet or spongy lands. No trees should be allowed to grow within
one hundred feet of the vineyard."
Preparing the Ground. ā " In autumn, or early winter, dig or
trench the ground all over, two to two and a half feet deep, with the
spade ; this is far better than plowing ; turn the top-soil under.
" Wet spots in the vineyard may be drained by small stone cul-
verts, or by what is termed a French drain, a ditch, with some loose
stones thrown into it edgewise, covered with flat ones, and filled up
with the earth again. Surface draining may be obtained by concave
sodded avenues of ten feet wide, and intersecting each other at 100
or 120 feet, thus throwing the vineyard into squares of that size.
This will do for gentle declivities ; but steep ones must be terraced
or benched with sod or stone. These benches should be as broad as
they can be made conveniently, and with a slight inclination to the
hill, that they may be drained by stone or wooden gutters, running
into the main trunks, to carry off the water without washing away
the soil. This is important, and requires good judgment and skill.
Cultivation of the ground. ā The first two years the grounds should
be kept clean of weeds, by use of the German hoe, a two pronged
instrument. A light plow is sometimes used in the spring, but the
best vine dressers object to it. The third year, and afterwards, the
earth should be kept clean until July, after which time it should not
be stirred; this especially through the Western prairie country.
Pruning and Training. ā Tact and judgment are necessary to
perform this portion of vineyard work, and none but general in-
structions can be given. Buchanan says : " In the spring, cut the
young vine down to a single eye, or bud, at first ; if two are left for
greater safety, take off one, afterward ; drive a stake six or seven
feet long firmly to each plant. Locust or cedar is preferred, but
oak or black walnut, charred at the end, driven into the earth, or
coated with coal tar, will, it is said, Itist nearly as long. Keep the
young vine tied neatly to the stake with rye or wheat straw ; pick
off all suckers, and let but one stalk or cane grow.
" The second spring after planting, cut down to two or three eyes.
PRUNING AND TR UNIXG.
237
or joints, and the third year to four or five ; pinching off laterals
tying up, and hoeing the vines as recommended above. Replant
where failures have occured. The third year the vines will produce
a few grapes. Train two canes to the stake this year, and take otf
laterals." We advise the cutting down or pruning to be done as
soon as the fall of the leaf in autumn, but any time when the frost
is not in the wood will answer. " Pruning the fourth year requires
good judgment, as the. standard stem or stalk has to be established."
" Select the best shoot or cane of last year, and cut it down to six
or eight joints, and fasten it to the adjoining stake in a horizontal
position, or bend it over in the form of a hook or bow, and tie it to
its own stake. The ties should be of willow. This is the bearino-
wood. The other cane, cut down to a spur of two or three eyes, to
make bearing wood for the next season.
" ' Give the shoot the first tie on the stake nine inches from the
ground, and the second, nine inches above it ; then bow it over to
the neighboring stake in a horizontal position, and give it the third
tie to the stake, at that top of the vine.'
"In the succeeding, and all subsequent years, cut away the old bear-
ing wood, and form the new bow, or arch, from the best branch of
the new wood of the last year, leaving a spur as before, to produce
bearing wood for the coming year, thus keeping the old stalk of the
vine down to within eighteen to twenty-four inches from the ground.
The vine is then always within reach, and control."
Fig. 4. Fig. 3. Fig. 2. Fig. 1.
7 9 show fall and summer pruning, the above figures are inserted.
Fig. 1. The vine second year before pruning.
Fig. 2.
Fig. 3.
Fig. 4.
t\ird
" fourth
" f>urth
pruned,
summer training.
238 THE GRAPE.
Summer pruning, or pinching in, should be cautiously and care-
fully done. Every leaf acts as a lung to the plant, and, unless one
has experience, the safest plan is to avoid any summer pruning ex-
cept just pinching the extreme ends of shoots after the fruit has
acquired the size of large shot, and taking away of all suckers. Dr.
S. Mosher writes as follows upon this part of pruning :
" Soon after the grapes are set and about the size of common shot,
my rule is to pinch off the ends of the bearing branches ā leaving
four good leaves for the first bunch of grapes, and two additional
leaves for every other bunch on the same branch ā so that if there
are three bunches there will be eight leaves to supply their wants.
I have tried leaving these bearing branches to grow their full length
without pinching them oflf, but I find they encumber the ground too
much, without any perceptible improvement of the fruit. After
these bearing shoots have been pinched off, especially if done too
early, the buds in the axils of their leaves will push out. These I
pinch off also when quite young, sometimes permitting one or two
leaves to remain on them. The leaves on these laterals do not seem
to subserve the wants of the fruit, like the original leaves on the
bearing wood, which should be carefully preserved. At the fifth
spring pruning, the vines will have the two good canes, as in tlie pre-
vious spring, with the addition of the old hoop or circle that bore
fruit. This I cut ofif as close down as possible to the uppermost
cane, and the other two canes are managed exactly in the same
manner as in the preceding year. I never allow the old stock to
rise more than six to ten inches above the ground ; the lower they are
kept the more healthy they will remain and be much more easily
managed. Pruning the vine for wine requires a bold hand and
much firmness of purpose, otherwise the old stock will get too high
and become encumbered with too many shoots. It must be borne
constantly in mind that one single bearing shoot or cane, having
from six to ten eyes, will throw out as many bearing branches.
From these ten bearing branches it will be easy to select from ten
to fifteen bunches. These bunches, in any ordinary favorable season,
may be made to yield one quart of good grapes, which will make,
at least, a pint of wine. One acre of ground planted three feet by
five will contain 2904 vines. If each vine, then, yields one pint of
wine only, there will be 2904 pints, or 363 gallons, from each acre.
This is more than the average yield per acre ā and for the reason
only that we are too greedy ; by overloading the vines, we fail
to obtain a reasonable quantity, as well as a g;ood quality of
Dr. Lindley, good authority in England, has the following, rela
ITS CULTIVATION.
239
tive to autumn stopping or pruning, which is equally applicable here :
"When, however, the branches have grow^n for many weeks, and
j,re in the autumn begining to slacken in their power of lengthening,
theory says it is then right to stop the shoots by pinching off their
ends, because after that season newly formed leaves have little time
to do more than organize themselves, which must take place at the
expense of matter forming in the other leaves. Autumn-stopping
of the vine shoots is therefore advantageous ; for the leaves w^hich
remain after that operation will then direct all their energy to the
perfection of the grapes."
Trellises made by setting posts well braced at either end of the
row, and running coarse wire through standards intermediate from
post to post, we have seen much practiced elsewhere than at Cincin-
nati, and with great success. The vines are trained horizontally as
represented in the accompanying figure.
And when heat and full exposure to the sun's rays are desired,
we think it preferable to the mode previously described.
For private gardens where ground is scarce, the vine should be
well supplied at its roots with liquids hereafter named, and permitted
to run or ramble upon lofty trellises. Spur pruning, which consists
in training the old or main stem, and yearly cutting back the late-
rals to two or three good buds, must here be pursued ; care should
be taken, however, not to cut back and preserve the same side
branches or spurs from year to year, lest by so doing they soon be-
come enfeebled, and the fruit ripens imperfectly ; but new side shoots
should be yearly selected of the strongest growth and cut back to
the two or three bearing buds, while that of last year's bearing is cut
away.
Manures. ā The analysis made by Prof. Emmons, of the common
wild grape vine is as follows
240
THE GRAPE.
Potash, . . . .
Soda, ....
Chlorine, . . . .
Sulphuric acid, . . .
Phosphate of lime,
Phosphate of peroxide of iron,
Carbonic acid.
Lime, ....
Magnesia, . . . .
Silex, ....
Solnable silica, . . .
Coal and organic matter,
Wood.
20.84
2.06
0.02
0.23
15.40
1.20
34.83
17.33
4.40
2.80
0.00
2.20
100.21
Bark.
1.77
9.27
0.40
trace
5.04
5.04
32.22
39.32
0.80
14.00
0.30
1.70
100.86
From this any one moderately conversant with the components oi
soils can readily see what is required for his vines. Burying the
refuse cuttings and leaves, sprinkling on gypsum, (plaster of Paris.)
and supplying freely the soap-suds, and wash-water of a flimily,
with animal (or barn-yard) manures, and wood ashes, are most
advisable, aside from the specific application of potash and bone dust.
Insects and diseases.ā The aphis and slug, described fully in " Har
i-y Treatise," appear in the months of May and June. They are
ca-^ily destroyed by syringing with tobacco-water. The grape vine
fli\i-beetle, {Haltica Chalyhea) a small, glossy, greenish-blue beetle
al)()ut three-twentieths of an inch long, sometimes preys upon the