THE CULTIVATION OF THE NATIVE GRAPE,
AND
MANUFACTURE OF AMERICAN WINES.
By
GEORGE HUSMANN,
OF HERMANN, MISSOURI.
Entered according to Act of Congress, in the year 1866,
by GEO. E. & F. W. WOODWARD,
In the Clerk's Office of the District Court of the United States,
for the Southern District of New York.
TO THE
GRAPE GROWERS OF
"OUR COUNTRY, ONE AND INDIVISIBLE,"
THIS VOLUME IS DEDICATED
BY THEIR
FRIEND AND FELLOW-LABORER,
THE AUTHOR.
INDEX.
Page
- Introduction9
GRAPE CULTURE.
- Remarks on its History in America, especially at the West; its Progress and its Future,13
PROPAGATION OF THE VINE.
- I.—From Seed27
- II.—By Single Eyes30
- The Propagating House31
- Mode of Operating32
- III.—By Cuttings in Open Air37
- IV.—By Layering39
- V.—By Grafting40
THE VINEYARD.
- Location and Soil43
- Preparing the Soil45
WHAT SHALL WE PLANT?
- Choice of Varieties47
- The Concord48
- Norton's Virginia48
- Herbemont49
- Delaware49
- Hartford Prolific49
- Clinton50
PLANTING.
- Planting.51
- Treatment of the Vine the First Summer56
- Treatment of the Vine the Second Summer57
- Treatment of the Vine the Third Summer63
- Treatment of the Vine the Fourth Summer69
- Training the Vines on Arbors and Walls71
- Other Methods of Training the Vine75
- Diseases of the Vine78
- Insects Injurious to the Grape80
- Birds84
- Frosts85
- Girdling the Vine to Hasten Maturity86
- Manuring the Vine91
- Thinning of the Fruit
VARIETIES OF GRAPES.
CLASS I.—VARIETIES MOST GENERALLY USED.
- Concord (Description)97
- Concord (Plate)111
- Norton's Virginia (Description)98
- Norton's Virginia (Plate)87
- Herbemont (Plate)99
- Herbemont (Description)101
- Hartford Prolific (Description)101
- Hartford Prolific (Plate)105
- Clinton102
- Delaware (Description)102
- Delaware (Plate)81
CLASS II.—HEALTHY VARIETIES PROMISING WELL.
- Cynthiana103
- Arkansas104
- Taylor104
- Martha107
- Maxatawney (Description)107
- Maxatawney (Plate)177
- Rogers' Hybrid, No. 1107
- Creveling (Description)108
- Creveling (Plate)117
- North Carolina Seedling108
- Cunningham109
- Rulander109
- Louisiana110
- Alvey110
- Cassady110
- Blood's Black113
- Union Village (Description)113
- Union Village (Plate)167
- Perkins113
- Clara (Description)114
- Clara (Plate)127
- Ive's Seedling114
CLASS III.—HEALTHY VARIETIES—BUT INFERIOR IN QUALITY.
- Minor Seedling
CLASS IV.—VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE.
- Catawba121
- Diana122
- Isabella122
- Garrigues123
- Tokalon123
- Anna123
- Allen's Hybrid123
- Cuyahoga123
- Devereux124
- Kingsessing124
- Rogers' Hybrid, No. 15124
CLASS V.—VARIETIES UNWORTHY OF CULTIVATION.
- Oporto124
- Massachusetts White125
WINE MAKING.
- Gathering the Grapes131
- The Wine Cellar133
- Apparatus for Wine Making.—The Grape Mill and Press136
- Fermenting Vats137
- The Wine Casks138
- Making the Wine140
- After Treatment of the Wine146
- Diseases of the Wine and their Remedies147
- Treatment of flat and Turbid Wine147
- Use of the Husks and Lees148
- Dr. Gall's and Petoil's Method of Wine Making148
- The Must Scale or Saccharometer
STATISTICS.
- Cost of Establishing A Vineyard179
- Cost of an acre of Concord179
- Cost of an acre of Herbemont179
- Cost of an acre of Norton's Virginia180
- Cost of an acre of Delaware180
- Cost of an acre of Catawba180
- Product181
- Produce Fifth Year182
- Yield of Mr. Michael Poeschel's Vineyard184
- New Vineyard of Mr. M. Poeschel, Planted in 1861;
First Partial Crop, 1863; Second Crop, 1864; Third Crop, 1865,184, 185 - Yield of Vineyard of Mr. William Poeschel, 1857, 1858, 1859, 1860185
- Yield of Vineyard of Mr. William Poeschel, 1861, 1862, 1863, 1864186
- Yield of Vineyard of Mr. William Poeschel 1865187
- Yield of Delaware Vineyard of John E. Mottier189
INTRODUCTION
It is with a great deal of hesitation I undertake to write a book about Grapes, a subject which has been, and still is, elucidated every day; and about which we have already several works, which no doubt are more learned, more elaborate, than anything I may produce. But the subject is of such vast importance, and the area suitable for grape culture so large, the diversity of soil and climate so great, that I may be pardoned if I still think that I could be of some use to the beginner; it is for them, and not for my brethren of the craft more learned than I am, that I write. If they can learn anything from the plain talk of a practical worker, to help them along in the good work, I am well repaid.
Another object I have in view is to make grape growing as easy as possible; and I may be pardoned if I say that, in my opinion, it is a defect in all books we have on grape culture, that the manner of preparing the soil, training, etc., are on too costly a plan to be followed by men of little means. If we are first to trench and prepare the soil, at a cost of about $300 per acre, and then pay $200 more for trellis, labor, etc., the poor man, he who must work for a living, can not afford to raise grapes. And yet it is from the ranks of these sturdy sons of toil that I would gain my recruits for that peaceful army whose sword is the pruning-hook; it is from their honest, hard-working hands I expect the grandest results. He who has already wealth enough at command can of course afford to raise grapes with bone-dust, ashes, and all the fertilizers. He can walk around and give his orders, making grape culture an elegant pastime for his leisure hours, as well as a source of profit. But, being one of the first class myself, I had to fight my way up through untold difficulties from the lowest round of the ladder; had to gain what knowledge I possess from dear experience, and can therefore sympathize with those who must commence without means. It is my earnest desire to save them some of the losses which I had to suffer, to lighten their toil by a little plain advice. If I can succeed in this, my object is accomplished.
In nearly all our books on grape culture I notice another defect, especially in those published in the East; it is, that they contain a great deal of good advice about grape culture, but very little about wine-making, and the treatment of wine in the cellar. For us here at the West this is an all-important point, and even our Eastern friends, if they continue to plant grapes at the rate they have done for the last few years, will soon glut the market, and will be forced to make them into wine. I shall therefore try to give such simple instructions about wine-making and its management as will enable every one to make a good saleable and drinkable wine, better than nine-tenths of the foreign wines, which are now sold at two to three dollars per bottle. I firmly believe that this continent is destined to be the greatest wine-producing country in the world; and that the time is not far distant when wine, the most wholesome and purest of all stimulating drinks, will be within the reach of the common laborer, and take the place of the noxious and poisonous liquors which are now the curse of so many of our laboring men, and have blighted the happiness of so many homes. Pure light wine I consider the best temperance agent; but as long as bad whisky and brandy
I have also endeavored throughout to give plain facts, to substantiate with plain figures all I assert; and in no case have I allowed fancy to roam in idle speculations which cannot be demonstrated in practice. I do not pretend that my effort is "the most comprehensive and practical essay on the grape," as some of our friends call their productions, but I can claim for it strict adherence to truth and actual results.
I have not thought it necessary to give the botanical description of the grape-vine, and the process of hybridizing, etc.; this has already been so well and thoroughly done by my friend Fuller, that I can do no better than refer the scientific reader to his book. I am writing more for the practical farmer, and would rather fill what I think a vacancy, than repeat what has been so well said by others.
With these few remarks, which I thought due to the public and myself, I leave it to you, brother-winegrowers, to say whether or not I have accomplished my task. To all and every one who plants a single vine I would extend the hand of good fellowship, for he is a laborer in the great work to cover this glorious land of the free with smiling vineyards, and to make its barren spots flow with noble grape juice, one of the best gifts of an all-bountiful Creator. All hail to you, I greet you from Free Missouri.
GRAPE CULTURE
REMARKS ON ITS HISTORY IN AMERICA, ESPECIALLY AT THE WEST—ITS PROGRESS AND ITS FUTURE.
In an old chronicle, entitled, "The Discovery of America in the Tenth Century," by Charles C. Prasta, published at Stralsund, we find the following legend:
"Leif, son of Eric the Red, bought Byarnes' vessel, and manned it with thirty-five men, among whom was also a German, Tyrker by name, who had lived a long time with Leif's father, who had become very much attached to him in youth. And they left port at Iceland, in the year of our Lord 1000.
But, when they had been at sea several days, a tremendous storm arose, whose wild fury made the waves swell mountain high, and threatened to destroy the frail vessel. And the storm continued for several days, and increased in fury, so that even the stoutest heart quaked with fear; they believed that their hour had come, and drifted along at the mercy of wind and waves. Only Leif, who had lately been converted to Christ our Lord, stood calmly at the helm and did not fear; but called on Him who had walked the water and quieted the billows, with firm faith, that He also had power to deliver them, if they but trusted in Him. And, behold! while he still spoke to them of the wonderful deeds of the Lord, the clouds cleared away, the storm lulled; and after a few hours the sea, calmed down, and rocked the tired and exhausted men into a deep and calm sleep. And when they awoke, the next morning, they could hardly trust their eyes. A beautiful country lay before them, green hills, covered with beautiful forests—a majestic stream rolled its billows into the ocean; and they cast the anchor, and thanked the Lord, who had delivered them from death.
A delightful country it seemed, full of game, and birds of beautiful plumage; and when they went ashore, they could not resist the temptation to explore it. When they returned, after several hours, Tyrker alone was missing. After waiting some time for his return, Leif, with twelve of his men, went in search of him. But they had not gone far, when they met him, laden down with grapes. Upon their enquiry, where he had stayed so long, he answered: "I did not go far, when I found the trees all covered with grapes; and as I was born in a country, whose hills are covered with vineyards, it seemed so much like home to me, that I stayed a while and gathered them." They had now a twofold occupation, to cut timber, and gather grapes; with the latter, they loaded the boat. And Leif gave a name to the country, and called it Vinland, or Wineland."
So far the tradition. It is said that coming events cast their shadows before them. If this is so, may we not recognize one of those shadows in the old Norman legend of events which transpired more than eight hundred years ago? Is it not the foreshadowing of the destiny of this great continent, to become, in truth and verity, a Wineland. Truly, the results of to-day would certainly justify us in the assertion, that there is as much, nay more, truth than fiction in it. Let us take a glance at the first commencement of grape culture, and see what has been the progress in this comparatively new branch of horticulture.
From the very first settlement of America, the vine seems to have attracted the attention of the colonists, and it is said that as early as 1564, wine was made from the native grape in Florida. The earliest attempt to establish a vineyard in the British North American Colonies was by the London Company in Virginia, about the year 1620; and by 1630, the prospect seems to have been encouraging enough to warrant the importation of several French vine-dressers, who, it is said, ruined the vines by bad treatment. Wine was also made in Virginia in 1647, and in 1651 premiums were offered for its production. Beverly even mentions, that prior to 1722, there were vineyards in that colony, producing seven hundred and fifty gallons per year. In 1664, Colonel Richard Nicoll, Governor of New York, granted to Paul Richards, a privilege of making and selling wine free of all duty, he having been the first to enter upon the cultivation of the vine on a large scale. Beauchamp Plantagenet, in his description of the province of New Albion, published in London, in 1648, states "that the English settlers in Uvedale, now Delaware, had vines running on mulberry and sassafras trees; and enumerates four kinds of grapes, namely: Thoulouse Muscat, Sweet Scented, Great Fox, and Thick Grape; the first two, after five months, being boiled and salted and well fined, make a strong red Xeres; the third, a light claret; the fourth, a white grape which creeps on the land, makes a pure, gold colored wine. Tennis Pale, a Frenchman, out of these four, made eight sorts of excellent wine; and says of the Muscat, after it had been long boiled, that the second draught will intoxicate after four months old; and that here may be gathered and made two hundred tuns in the vintage months, and that the vines with good cultivation will mend." In 1633, William Penn attempted to establish a vineyard near Philadelphia, but without success. After some years, however, Mr. Tasker, of Maryland, and Mr. Antil, of Shrewsbury, N.J., seem to have succeeded to a certain extent. It seems, however, from an article which Mr. Antil wrote of the culture of the grape, and the manufacture of wine, that he cultivated only foreign varieties.
In 1796, the French settlers in Illinois made one hundred and ten hogsheads of strong wine from native grapes. At Harmony, near Pittsburgh, a vineyard of ten acres was planted by Frederic Rapp, and his associates from Germany; and they continued to cultivate grapes and silk, after their removal to another Harmony in Indiana.
In 1790, a Swiss colony was founded, and a fund of ten thousand dollars raised in Jessamine county, Kentucky, for the purpose of establishing a vineyard, but failed, as they attempted to plant the foreign
These were the first crude experiments in American grape culture; and from some cause or another, they seem not to have been encouraging enough to warrant their continuation. But a new impetus was given to this branch of industry, by the introduction of the Catawba, by Major Adlum, of Georgetown, D.C., who thought, that by so doing, he conferred a greater benefit upon the nation than he would have done, had he paid the national debt. It seems to have been planted first on an extensive scale by Nicholas Longworth, near Cincinnati, whom we may justly call one of the founders of American grape culture. He adopted the system of leasing parcels of unimproved land to poor Germans, to plant with vines; for a share, I believe, of one-half of the proceeds. It was his ambition to make the Ohio the Rhine of America, and he has certainly done a good deal to effect it. In 1858, the whole number of acres planted in grapes around Cincinnati, was estimated, by a committee appointed for that purpose, at twelve hundred acres, of which Mr. Longworth owned one hundred and twenty-two and a half acres, under charge of twenty-seven tenants. The annual produce was estimated by the committee at no less than two hundred and forty thousand gallons, worth about as many dollars then. We may safely estimate the number of acres in cultivation there now, at two thousand. Among the principal grape growers there, I will mention Messrs. Robert Buchanan, author of an excellent work on grape culture, Mottier, Bogen, Werk, Rehfuss, Dr. Mosher, etc.
Well do I remember, when I was a boy, some fourteen years old, how often my father would enter into conversation with vintners from the old country, about the feasibility of grape culture in Missouri. He always contended that grapes should succeed well here, as the woods were full of wild grapes, some of very fair quality, and that this would indicate a soil and climate favorable to the vine. They would ridicule the idea, and assert that labor was too high here, even if the vines would succeed, to make it pay; but they could not shake his faith in the ultimate success of grape culture. Alas! he lived only long enough to see the first dawnings of that glorious future which he had so often anticipated, and none entered with more genuine zeal upon the occupation than he, when an untimely death took him from the labor he loved so well, and did not even allow him to taste the first fruits of the vines he had planted and fostered. Had he been spared until now, his most sanguine hopes would be verified.
I also well remember the first cultivated grape vine which produced fruit in Hermann. It was an Isabella, planted by a Mr. Fugger, on the corner of Main and Schiller streets, and trained over an arbor. It produced the first crop in 1845, twenty years ago, and so plentifully did it bear, that several persons were encouraged by this apparent success, to plant vines. In 1846, the first wine was made here, and agreeably surprised all who tried it, by its good quality. The Catawba had during that time, been imported from Cincinnati, and the first partial crop from it, in 1848, was so plentiful, that every body, almost, commenced planting vines, and often in very unfavorable localities. This, of course, had a bad influence on so capricious a variety as the Catawba; rot and mildew appeared, and many became discouraged, because they did not realize what they had anticipated. A number of unfavorable seasons brought grape growing almost to a stand still here. Some of our most enterprising grape growers still persevered, and succeeded by careful treatment, in making even the Catawba pay very handsome returns.
It was about this time, that the attention of some of our grape-growers was drawn towards a small, insignificant looking grape, which had been obtained by a Mr. Wiedersprecker from Mr. Heinrichs, who had brought it from Cincinnati, and, almost at the same time, by Dr. Kehr, who had brought it with him from Virginia. The vine seemed a rough customer, and its fruit very insignificant when compared with the large bunch and berry of the Catawba, but we soon observed that it kept its foliage bright and green when that of the Catawba became sickly and dropped; and also, that no rot or mildew damaged the fruit, when that of the Catawba was nearly destroyed by it. A few tried to propagate it by cuttings, but generally failed to make it grow. They then resorted to grafting and layering, with much better success. After a few years a few bottles of wine were made from it, and found to be very good. But at this time it almost received its death-blow, by a very unfavorable letter from Mr. Longworth, who had been asked his opinion of it, and pronounced it worthless. Of course, with the majority, the fiat of Mr. Longworth, the father of American grape-culture, was conclusive evidence, and they abandoned it. Not all, however; a few persevered, among them Messrs. Jacob Rommel, Poeschel, Langendoerfer, Grein, and myself. We thought Mr. Longworth was human, and might be mistaken; and trusted as much to the evidence of our senses as to his verdict, therefore increased it as fast as we could, and the sequel proved that we were right. After a few years more wine was made from it in larger quantities, found to be much better than the first imperfect samples; and now that despised and condemned grape is the great variety for red wine, equal, if not superior to, the best Burgundy and Port; a wine of which good judges, heavy importers of the best European wines too, will tell you that it has not its equal among all the foreign red wines; which has already saved the lives of thousands of suffering children, men, and women, and therefore one of the greatest blessings an all-merciful God has ever bestowed upon suffering humanity. This despised grape is now the rage, and 500,000 of the plants could have been sold from this place alone the last fall, if they could have been obtained. Need I name it? it is the Norton's Virginia. Truly, "great oaks from little acorns grow!" and I boldly prophecy to-day that the time is not far distant when thousands upon thousands of our hillsides will be covered with its luxuriant foliage, and its purple juice become one of the exports to Europe; provided, always, that we do not grow so fond of it as to drink it all. I think that this is pre-eminently a Missouri grape. Here it seems to have found the soil in which it flourishes best. I have seen it in Ohio, but it does not look there as if it was the same grape. And why should it? They drove it from them and discarded it in its youth; we fostered it, and do you not think, dear reader, there sometimes is gratitude in plants as well as in men? Other States may plant it and succeed with it, too, to a certain extent, but it will cling with the truest devotion to those localities where it was cared for in its youth. Have we not also found, during the late war, that the Germans, the adopted citizens of this great country, clung with a heartier devotion to our noble flag, and shed their blood more freely for it, than thousands upon thousands of native-born Americans? And why? Because here they found protection, equal rights for all, and that freedom which had been the idol of their hearts, and haunted their dreams by
The Concord had as small a beginning with us. In the winter of 1855 a few eyes of its wood were sent me by Mr. Jas. G. Soulard, of Galena, Ill. I grafted them upon old Catawba vines, and one of them grew. The next year I distributed some of the scions to our vine-growers, who grafted them also. When my vine commenced to bear I was astonished, after what I had heard of the poor quality of the fruit from the East, to find it so fine, and so luxurious and healthy; and we propagated it as fast as possible. Now, scarcely nine years from the time when I received the first scions, hundreds of acres are being planted with it here, and one-third of an acre of it, planted five years ago, has produced for me, in fruit, wine, layers, cuttings, and plants, the round sum of ten thousand dollars during that time. Its wine, if pressed as soon as the grapes are mashed, is eminently one of those which "maketh glad the heart of man," and is evidently destined to become one of the common drinks of our laboring classes. It is light, agreeable to the palate, has a very enlivening and invigorating effect, and can be grown as cheap as good cider. I am satisfied that an acre will, with good cultivation, produce from 1,000 to 1,500 gallons per year. My vines produced this season at the rate of 2,500 gallons to the acre, but this may be called an extra-large crop. I have cited the history of these two varieties in our neighborhood merely as examples of progress. It would lead too far here, to follow the history of all our leading varieties, though many a goodly story might be told of them. Our friends in the East claim as much for the Delaware and others, with which we have not been able to succeed. And here let me say that the sooner we divest ourselves of the idea that one grape should be the grape for this immense country of ours; the sooner we try to adapt the variety to the locality—not the locality to the variety—the sooner we will succeed. The idea is absurd, and unworthy of a thinking people, that one variety should succeed equally well or ill in such a diversity of soil and climate as we have in this broad land of ours. It is in direct conflict with the laws of vegetable physiology, as well as with common sense and experience. In planting our vineyards we should first go to one already established, which we think has the same soil and location, or nearly so, as the one we are going to plant. Of those varieties which succeed there we should plant the largest number, and plant a limited number also of all those varieties which come recommended by good authority. A few seasons will show which variety suits our soil, and what we ought to plant in preference to all others. Thus the Herbemont, the Cynthiana, Delaware, Taylor, Cunningham, Rulander, Martha, and even the Iona, may all find their proper location, where each will richly reward their cultivator; and certainly they are all too good not to be tried.
Now, let us see what progress the country at large has made in grape-growing during, say, the last ten years. Then, I think I may safely assert, that the vineyards throughout the whole country did not comprise more than three to four thousand acres. Now I think I may safely call them over two millions of acres. Then, our whole list embraced about ten varieties, all told, of which only the Catawba and Isabella were considered worthy of general cultivation; now we count our native varieties by the hundreds, and the Catawba and Isabella will soon number among the things which have been. Public taste has become educated, and they are laid aside in disgust, when such varieties as the Herbemont, Delaware, Clara, Allen's Hybrid, Iona, Adirondac, and others can be had. Then, grape-growing was confined to only a few small settlements; now there is not a State in the Union, from Maine to California, but has its vineyards; and especially our Western States have entered upon a race which shall excel the other in the good work. Our brethren in Illinois bid fair to outdo us, and vineyards spring up as if by magic, even on the prairies. Nay, grape-culture bids fair to extend into Minnesota, a country which was considered too cold for almost anything except oats, pines, wolves, bears, and specimens of daring humanity encased in triple wool. We begin to find out that we have varieties which will stand almost anything if they are only somewhat protected in winter. It was formerly believed that only certain favored locations and soils in each State would produce good grapes—for instance, sunny hillsides along large streams; now we begin to see that we can grow some varieties of grape on almost any soil. One of the most flourishing vineyards I have ever seen is on one of the islands in the Missouri river, where all the varieties planted there—some six or seven—seemed perfectly at home in the rich, sandy mould, where it needs no trenching to loosen the soil. Then, grape-growing, with the varieties then in cultivation, was a problem to be solved; now, with the varieties we have proved, it is a certainty that it is one of the most profitable branches of horticulture, paying thousands of dollars to the acre every year. Then, wine went begging at a dollar a gallon; now it sells as fast as made at from two dollars to six dollars a gallon. Instead of the only wine then considered fit to drink, we number our wine-producing varieties by the dozen, all better than the Catawba; among the most prominent of which I will name—of varieties producing white wine, the Herbemont, Delaware, Cassidy, Taylor, Rulander, Cunningham, and Louisiana; of light-red wines, the Concord; of dark-red wines, the Norton's Virginia, Cynthiana, Arkansas and Clinton; so that every palate can be suited. And California bids fair to outdo us all; for there, I am told, several kinds of wine are made from the same grape, in the same vineyard, and in fabulous quantities. To cite an example of the increase in planting: in 1854 the whole number of vines grown and sold in Hermann did not exceed two thousand. This season two millions of plants have been grown and sold, and not half enough to meet the demand. It is said that the tone of the press is a fair indication of public sentiment. If this is true what does it prove? Take one of our horticultural periodicals, and nine-tenths of the advertisements will be "Grape-vines for sale," in any quantity and at any price, from five dollars to one hundred dollars per 100, raised North, East, South, and West. Turn to the reading matter, and you can hardly turn over a leaf but the subject of grapes stares you in the face, with a quiet impunity, which plainly says, "The nation is affected with grape fever; and while our readers have grape on the brain there is no fear of overdosing." Why, the best proof I can give my readers that grape fever does exist to an alarming degree, is this very book itself. Were not I and they affected with the disease, I should never have presumed to try their patience.
But, fortunately, the remedy is within easy reach. Plant grapes, every one of you who is thus afflicted, until our hillsides are covered with them, and we have made our barren spots blossom as the rose.
Truly, the results we have already obtained, are cheering enough. And yet all this has been principally achieved in the last few years, while the nation was involved in one of the most stupendous struggles the world ever saw, while its very existence was endangered, and thousands upon thousands of her patriotic sons poured out their blood like water, and the husbandman left his
PROPAGATION OF THE VINE.
I.—FROM SEED.
This would seem to be the most natural mode, were not the grape even more liable to sport than almost any other fruit. It is, however, the only method upon which we can depend for obtaining new and more valuable varieties than we already possess, and to which we are already indebted for all the progress made in varieties, a progress which is, indeed, very encouraging; for who would deny that we are to-day immeasurably in advance of what we were ten years ago. Among the innumerable varieties which spring up every day, and which find ready purchasers, just because they are new, there are certainly some of decided merit. But those who grow seedlings, should bear in mind, that the list of our varieties is already too large; that it would be better if three-fourths of them were stricken off, and that no new variety should be brought before the public, unless it has some decided superiority over any of the varieties we already have, in quality, productiveness and exemption from disease. It is poor encouragement to the grape growing public, to pay from two to five dollars a vine for a new variety, with some high-sounding name, if, after several years of superior cultivation and faithful trial, they find their costly pet inferior to some variety they already possessed, and of which the plants could be obtained at a cost of from ten to fifty cents each.
The grapes from which the seed is to be used, should be fully ripe, and none but well developed, large berries, should be taken. Keep these during the winter, either in the pulp, or in cool, moist sand, so that their vitality may remain unimpaired. The soil upon which your seed-bed is made, should be light, deep and rich, and if it is not so naturally, should be made so with well decomposed leaf-mould. As soon as the weather in spring will permit, dig up the soil to the depth of at least eighteen inches, pulverising it well; then sow the seed in drills, about a foot apart, and about one inch apart in the rows, covering them about three-quarters of an inch deep. It will often be found necessary to shade the young plants when they come up, to prevent the sun from scalding them, but this should not be continued too long, as the plants will become too tender, if protected too long. When the young plants have grown about six inches, they may be supplied with small sticks, to which they will cling readily; the ground should be kept clean and mellow, and a light mulch should be applied, which will keep the soil loose and moist. The young plants should be closely watched, and if any of them show signs of disease, they should at once be pulled up; also those which show a very feeble and delicate growth; for we should only try to grow varieties with good, healthy constitutions. In the Fall, the young plants should be either taken up, and carefully heeled in, or they should be protected by earth, straw, or litter thrown over them. In the Spring, they may be transplanted to their permanent locations; the tops shortened in to six inches, and the roots shortened in to about six inches from the stem. The soil for their reception should be moderately light and rich, and loosened up to the depth of at least eighteen inches.
Make a hole about eight inches deep, then throw in soil so as to raise a small mound in the centre of the hole, about two inches high; on this place the young vine, and carefully spread the roots in all directions; then fill up with well pulverized soil, so that the upper eye or bud is even with the surface of the ground; then press the soil down lightly; place a good stake, of about four feet high, with the plant, and allow but one shoot to grow, which should be neatly tied to the stake as it grows. The vines may be planted in rows six feet apart, and three feet apart in the rows, as many of them will prove worthless, and have to be taken out. Allow all the laterals to grow on the young cane, as this will make it short-jointed and stocky. Cultivate the ground well, stirring it freely with plough, cultivator, hoe, and rake, which generally is the best mulch that can be applied.
With the proper care and attention, our seedlings will generally grow from three to four feet, and make stout, short-jointed wood this second season. Should any of them look particularly promising, fruit may be obtained a year sooner by taking the wood of it, and grafting strong old vines with it. These grafts will generally bear fruit the next season. The method to be followed will be given in another place.
At the end of the second season the vines should be pruned to about three eyes or buds, and the soil hilled up around them so as to cover them up completely. The next spring take off the covering, and when the young shoots appear allow only two to grow. After they have grown about eighteen inches, pinch off the top of the weakest, so as to throw the growth into the strongest shoot, which keep neatly tied to the stake, treating it as the summer before, allowing all the laterals to grow. Cultivate the soil well. At the end of this season's growth the vines should be strong enough to bear the following summer. If they have made from eight to ten feet of stocky growth, the leading cane may be pruned to ten or twelve eyes, and the smaller one to a spur of two eyes. If they will fruit at all, they will show it next summer, when only those promising well should be kept, and the barren and worthless ones discarded.
II.—BY SINGLE EYES.
As this method is mostly followed only by those who propagate the vine for sale in large quantities, and but to a limited extent by the practical vineyardist, I will give only an outline of the most simple manner, and on the cheapest plan. Those wishing further information will do well to consult "The Grape Culturist," by Mr. A. S. Fuller, in which excellent work they will find full instructions.
The principal advantages of this mode of propagation are the following: 1st. The facility with which new and rare kinds can be multiplied, as every well ripened bud almost can be transformed into a plant. 2d. As the plants are started under glass, by bottom heat, it lengthens the season of their growth from one to two months. 3d. Every variety of grape can be propagated by this method with the greatest ease, even those which only grow with the greatest difficulty, or not at all, from cuttings in open ground.
As to the merits or demerits of plants grown under glass from single eyes, to those
THE PROPAGATING HOUSE.
I will only give a description of a lean-to of the cheapest kind, for which any common hot-bed sash, six feet long, can be used.
Choose for a location the south side of a hill, as, by making the house almost entirely underground, a great deal of building material can be saved. Excavate the ground as for a cellar—say five feet deep on the upper side, seven feet wide, and of any length to suit convenience, and the number of plants you wish to grow. Inside of the excavation set posts or scantlings, the upper row to be seven feet long above the ground, and two feet below the ground; the lower row four and one-half feet above the ground, so that the roof will have about two and one-half feet pitch. Upon these nail the rafters, of two-inch planks. Then take boards, say common inch-plank, and set them up behind the posts, one above the other, to prevent the earth from falling in. This will make all the wall that is needed on both sides. On the ends, boards can be nailed to both sides of the posts, and the intervening space tilled with spent tan or saw-dust. Upon the rafters place the sash on the lower side; the upper side may be covered with boards or shingles, where also the ventilating holes can be left, to be closed with trap-doors. The house is to be divided into two compartments—the furnace-room on one end, about eight feet long, and the propagating house, The furnace is below the ground, say four feet long, the flue to be made of brick, and to extend under the whole length of the bench. To make the flue, lay a row of bricks flat and crosswise; on the ends of these place two others on their edges, and across the top lay a row flat, in the same way as the bottom ones were placed. This gives the flue four inches by eight in the clear. The flue should rise rather abruptly from the furnace, say about a foot; it can then be carried fifty feet with, say six to nine inches rise, and still have sufficient draft. Inside of the propagating room we have again two compartments—the propagating bench, nearest to the furnace, and a shelf for the reception of the young plants, after their first transplanting from the cutting-pots or boxes. Make a shelf or table along the whole length of the house; at the lower end it should be about eighteen inches from the glass, and five feet wide. To a house of, say fifty feet, the propagating bench may be, say twelve feet long, and the room below it and around the flue should be inclosed with boards, as it will keep the heat better.
MODE OF OPERATING.
The wood should be cut from the vines in the fall, as soon as the leaves have dropped. For propagating, use only firm, well-ripened wood of the last season's growth, and about medium thickness. These are to be preferred to either very large or very small ones. The time to commence operating will vary according to climate; here it should be the early part of February. The wood to be used for propagating can be kept in a cool cellar, in sand, or buried in the ground out doors. Take out the cuttings, and cut them up into pieces as represented in Figure 1.