mr/:: IlIBPlARY OF CONGRESS.* $\f.M- :^M"\ opnright jju I .J?S^ ^f H M $>j ..v....». — ^- $ UNITED STATES OF AMERICA.! HYATT'S HAND-BOOK OF GRAPE CULTURE. REVISED EDITION, 1876. TESTIMONIALS. S. F. Daily Evening Bulletin.— The work contains a choice collec- tion of the best foreign and native varieties of the grape for culti- vation in California especially, as well as at the East. The many excellent works on Grape Culture in the Atlantic States are of little or no value in California, where an entirely different system and practice are necessary in vine-growing and wine-making. This hand-book is intended to supply this deficiency. Its appearance is timely, and it can hardly fail to meet a large and ready sale. It is attractively printed and elegantly bound. S. F. Mining and Scientific Press.— The work contains a great amount of valuable information which is not generally found in such treatises. 8. F. Daily Examiner. — We are glad to see that this subject has engaged the attention of a gentleman eminently qualified by educa- tion, reading and experience, to do it justice. We predict for it a great success. It is just such a work as the public wants require. The author brings to bear on his work much enthusiasm and a large experience, gained not only in foreign lands where the vine flourishes, but derived from practical attention to the subject in California. We strongly advise every farmer to procure a copy of the book. Sacramento Union. — The author takes the experience of the most noted vine-growers in the State as the warrant for his conclusions and suggestions, turns to account the recorded results of experiments made by the pioneers of this branch of industry, and, in addition to giving full and minute instructions in regard to the planting of vine- yards and the manufacture of wines, presents statistics which will enable the beginner to calculate the probable profits of successful grape culture. San Jose Mercury. — The author of the above work, T. Hart Hyatt, it will be remembered by horticulturists, edited the Oalifornia Rural Home Journal. He is a vigorous writer, of ripe experience, and an eminently practical man. The work before us is especially adapted to the State of California, and treats of vine-growing and wine-mak- ing in all their minute details. We advise all vintners to procure a copy as soon as practicable. TESTIMONIALS. Grass Valley Union. — The author has traveled extensively, has made grape culture a life stud}-, and his practical, common-sense views on the subject of grape-growing at once convince the reader that Mr. Hyatt thoroughly understands his subject. With a little careful study of the culture of the grape, in possession of practical information such as is furnished by Hyatt's work, our foot-hill grape-growers can at least double their annual yields. California is the grape-producing country in the world, and the man who now fails to plant a vineyard, no matter how small it may be, will, be- fore many years, have cause to regret his apathy, ; ^ Petaluma Journal and Argus.—The book is in every respect what its title indicates, and should be immediately secured by every one interested in grape culture. We can heartily recommend this work to all our readers who desire useful information on the subject of which it treats. Santa Cruz Sentinel.— After perusing the book, we feel justified in recommending it to all grape-growers as an unsurpassed treatise on the production of wine and grapes. Mountain Democrat. — We have received from the publishers a cojDy of this interesting and valuable w^ork. We sent it for exami- nation to Mr. Chas. P. Jackson, a gentleman familiar with the sub- ject, and largely engaged in the culture of the grape. Mr. Jackson says: "lam satisfied that it is a work which every grape-grower should have. No matter how well fortified we may be in our own experience and theory, we must acknowledge that we may adopt many of the author's ideas and suggestions with profit. The merit of the work certainly bespeaks for it a ready sale .' ' Charles Downing. — £)n the whole, I am joleased with your book. From all T could see and hear (on his visit to California, in 1871), I concluded that grape-growing and wine-making was just fairly commenced; and I have no doubt California will prove the best country in the world for growing grapes and making wine, and at the least expense. Moore's Rural New Yorker. — Although most valuable to the Cali- fornia vineyardist, yet it helps to widen our knowledge of the vine. To the vine-planter on the Pacific slope, it will be a welcome guide and helper. American Agriculturist (New York City).— It contains many use- ful statistics and descriptions of the varieties cultivated on the Pa- cific Coast, and will, no doubt, be found useful in that remarkable grape region. HYATT'S HAND-BOOK OF GEAPE CULTTJEE; OE, WAY, WHEEE, WHEN AND HOW TO PIANT AND CULTIVATB A VINEYAED, MANUFACTURE WINES, ETC., ESPECIALLY ADAPTED TO THE STATE OF OALIEOENIA. AS, ALSO, TO THE UNITED STATES, GENERALLY. r, ^ T. HART HYATT, EDITOR OF "CALIFORNIA RURAL HOME JOURNAL," FORMERLY CONSUL GENERAL OF THE UNITED STAT^ TO THE EMPIRE OF MOROCCO, AND EIGHT YEARS UNITED STATES CONSUL TO CHINA, ETC. SECOND EDITION: With an Api>eiidix recording the Progress, Improvements and Statistics ol Grape Culture in California up to the Centennial Year. SAN FRANCISCO : A. L. BANCROFT & COMPANY 1876. Entere;! riccording to Act of Congress, in the year 1867, By T. hart HYATT, In tliG Clerk's OlSse of the District Court of the United States for the District of California. Entered according to Act of Congress, in the year 1876, By T. hart HYATT, In the Oastco of the Librarian of Congress, at Washington. \\ TO TEB HOE'OEABLE EZEA COEI^ELL, BKNATOR OP TEE STATE OF NEW TORE:, THB ENLIGHTENED AND LIBERAL FRIEND AND PATRON OF §.grittiltural anb porticnlfural progress anb Improfrcment ' CULMINATINa IN HIS LAST GRAND ENTERPRISE, ESTABLISHING AND ENDOWING OF THAT MOST NOBLE INSTITUTION, THE CORNELL UISriVERSITY, AT ITHACA, N. T., .HIS LITTLE WORK ON GRAPE CULTURE RESPECTFULLY AND CORDIALLY DEDICATED BY HIS FRIEND IND FORMER FELLOW TOWNSMAN THE AUTHOR. TABLE OF CONTENTS. Introduction ......••• Paet I. — Inducements to Engage in tiie Cultuee of tee Geape Paet II. — Climatb Best Adapted to the Geowtii of the Vine Paet III.— Best Soils foe a Vineyaed .... Paet IV. — Location, Site and Exposuhe fob a Vineyaed Paet V. — Peepaeing the Geound .... Paet VL — Laying out and Planting the Vineyaed Paet VII. — ^Peuning and After Culture Paet VIIL — Best Vabieties of Geapes for a Vineyard Paet IX. — Vineyards of Morocco and Spain: Compaeed with Cali- fornia. The Author''s First Vineyaed in the "Land op THE Mooe" ... . . . . Part X. — ^Thb Vintage; Gathering the Geapes; Packing; Market- ing, ETC. ...... Paet XL — Wine Making and Its Inoidbntals . . Part XII. — Califoenia "Wines and Wine Vineyards Part XIII.— European Wines ..... Part XIV. — Cold Graperies ..... Part XV. — ^Diseases and Insects Injurious to the Grape Part XVI. — Mi8cklla.ny Viniculttral .... page 7 19 31 41 55 67 73 113 181 ISl 193 201 217 227 233 239 249 CONTENTS OF THE APPENDIX, 1876. PAGE Pbeface to the Bevised Edition and Appendix . . 18a Pabt I.— Peogkessand PeospectsofGkape Cultuke,1876. Eakliest Grapes in Maeket, etc. . . i Paet II. — The Geape Interest of Califoenia, by Coun- ties, in 1873-4; Sueveyoe-Geneeai.'s Tables, partially corrected, showing Vine and Wine Interest of each County . . v Part III. — Geapes of Commerce, for Table and Family Use — Supplemental List ; Twelve Best Varieties for the Table ; The Earliest, etc. vii Part IV. — Kaisins and Eaisin Grapes .... xiv Part V. — California "Wine and "Wine Grapes — Supple- mental List ; Twelve Premium Varieties, ETC. Xix Paet VI. — Chief Wine and Vine Geowees of the State: Of Sonoma County, etc xxvii Paet VII. — List of Best Wine Grapes in Feance . . xxx Part VIII. — Diseases and Pests of the Vine; Phylloxera, ETC. . . . . , . . . xxxvi ( vi ) INTEODUOTION. Geape Ctjltuee in Califoenia, although it had its commence- ment nearly a century ago, has, until a recent period of time, been of very limited extent, confined principally to the narrow limits occupied as missionary stations, by the Jesuit missionaries from Spain. They selected, generally, the most fertile regions of Cali- fornia, and those supposed to have the most genial, healthful cli- mate. And, as their secondary object, next to that of propagating their religious creed, was to encourage the culture of the soil, and the improvement of agriculture and horticulture around their several missions ; and, coming, as they did, from one of the finest grape growing countries of the world, it was very natural that they should have brought with them, not only the taste and ex- perience of the best viniculturists, but also choice specimens of the grapes of Spain, their father-land. Hence, it is presumed, we owe the origin of what is at this day known as the Mission grape of California ; a very excellent grape it still is, but as the world has advanced, somewhat, during a century of time, it is to be ex- pected that the science of grape culture, and the improvement of the varieties and qualities of the fruit, would have also advanced ; and the good fruit of a century ago, has been outrivaled, though 8 INTRODUCTION-. not yet quite superseded, by a better fruit of to-day. As we have intimated, it is only of comparatively recent date, since California came into the possession of the United States and the occupancy of its people, that grape culture has been extended, and greatly improved in this country. But, as in all cases vs^here our Ameri- can people set out to do anything, they go at it with a rush^ to use a homely but expressive phrase, and are not always guided by the coolest judgment or most prudent discretion. What is too hastily done, is not apt to be well done. Hence, in rushing wildly into the culture of the vine, a few years since, as soon as it was found that California had a climate and soil unrivaled for such a purpose, they did not stop to think that there might be spots even in this fairy clime, where grape culture would be less suc- cessful than in other still more highly favored localities. As a case in point : We inquired of a friend, who had long been a resident of California, why he did not go into the culture of the grape? He replied that he had done so at an early day, and that the result was an entire failure. We suggested that he must have chosen an unfavorable locality, unfit soil, etc. He ad- mitted that such was the fact ; that he commenced in the neigh- borhood of the Bay of San Francisco, and as a matter of course in such a damp, foggy climate, he could expect nothing but fail- ure. But with more than 10,000,000 of acres of the choicest grape lands in the world, in California, there is now no excuse for choosing an unfavorable soil or location for a vineyard in this State. We have studied and examined this matter somewhat thor- oughly ; and we are satisfied, and have endeavored to explain to our readers in the following pages, that there is now no reason fo; INTRODUCTION. 9 making a mistake in the selection of the proper climate, soil, and location for grape growing. This brings us to the point of our subject where it may be proper to give the reasons, Why ice were induced to write this Hand-Booh of Grape Culture. The Author, having some years since purchased several thousand acres of the choicest vine-growing lands in California, located in the counties of ^tTapa, Solano and Yolo, and selected therefrom one hundred acres for a home- vineyard (which hath been chris- tened " Mount Glenwood "), and while making preparations to go on with his plantation the coming winter, he wished to profit by the experience of those who had not only studied the subject of grape culture in California thoroughly, but had also had practical experience in the matter, and bring them to aid his own experi- ence and observations, gained by several years' residence in Cali- fornia. In gathering these experiences together, and noting them in book form, for his own convenience, he found he had a mass of useful information that was of the utmost importance to him, and without which he could not well go to work intelligently, or with any fair prospect of success. And hence, the idea sug- gested itself to him, that what was so essential to his own guid- ance and success, might also be of equal benefit to others. And some judicious friends, to whom he had suggested his plans, approved of them, and urged him to prepare a work that all might avail themselves of, who wished to engage in grape cul- ture in California, or who take an interest in the subject. And, therefore, this little Hand-Book of Geape Cultueb maketh its appearance. Nor do we confine our work simply to California. But in its 1* 10 INTRODUCTION. progress we found it necessary to embrace grape culture in the United States generally, with glances at the systems practiced in Europe. The author, having spent many years in foreign countries, in climates similar to that of California, is enabled to give the result of his observations and experience in those countries, which may be of practical benefit in California. After several years' resi- dence on the borders of the Mediterranean, with frequent explorations in the south of Spain ; and an eight years' residence in China, visiting Java, spending a summer in Japan, visiting tlie Island of Cuba, South and Central America, etc. ; he has come to the conclusion that of all the countries he has become ac- quainted with, California presents altogether the most favorable prospects for the culture of the grape, as well as all the semi- tropical fruits; and believes it will ere long be distinguished as the " Land of the Vine, the Fig, the Orange, the Olive, and the Palm." There is, perhaps, no employment more agreeable, or more remunerative, than the culture of the vine. Its origin dates far back into the remote ages of antiquity ; and it must have flour- ished in the garden of Eden ; and it seems not to have been a forbidden fruity like the apple. And to Adam, God said : " Behold I have given you every herl) bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed ; to you it shall be for meaty " And God saw everything that he had made, and behold it was very good.''"' Gen. i. : 29, 31. The first direct account, however, that we have of the culture of the vine, is in the B^ok of Genesis, ix. : 20 : " And Noah began INTRODUCTION. 1 1 to be an husbandman, and planted a vinei/ard, and drank of the wine" — and — behaved very improperly ! It was not till after the flood, when Father Noah, having been kept so long on water, thought of resorting to wine^ and did so, a little too freely. He does not seem to have been as considerate even as the heathen poet Ovid, who came some centuries after him. Ovid says: I owQ I think of wine the moderate use, More suits the sex and sooner finds excuse ; It warms the blood, adds lustre to the eyes, And wine and love have ever been allies ; But carefully from aM intemperance keep. Nor drink till you see double, lisp or sleep. And here, this little extract forms an opportune and appropriate text or motto, from which to add a few remarks in reply to the question, " Does the production and use of wine necessarily tend to induce or encourage intemperance .?" We answer most emphati- cally and understandingly, No! In all our experience and ob- servation in the wine districts of Europe, and among all classes of Europeans where cheap, pure wines were abundant, and the com- mon beverage of the people, we remarked it then, and have reflected much upon it since, and all these observations and reflections have left upon our mind the full and clear impression and belief, that there was far less intemperance among the people of those vine growing and wine making countries than in our own, where all kinds of foul, poisoned, adulterated stuff, under the name of whiskey, hrandy, rum, gin, etc., are drunk by our people for the want of a purer, more nourishing, and harmless beverage, like that of the pure juice of the grape, now made by all honest viniculturists in 12 INTEODCrCTION. our own country. We do not mean the bogus, doctored, drugged liquids often palmed off upon our people as good foreign and domestic wines ; but the pure juice of the grape, such as is now being turned out in great abundance by our vintners in California, and which can be bought at a price that brings it within the reach of almost every one. Corn and wine, in the Bible, are put forth for all kinds of necessaries for subsistence. See Psalms, gen- erally. In Spain, where pure, cheap wines are drunk almost as commonly as water, we do not recollect to have scarcely ever met with an intoxicated man. Pure cheap wines are, in our opinion, better temperance mis- sionaries, and will do more to expel from our midst the accursed fire-water that has done so much to demoralize and debase its victims in our land, than can all the over zealous crusaders against wine-growing and wine-drinking that are sent forth by our temperance organizations, no doubt from very good, but mis- taken motives of philanthropy. And he who speaks thus, feels he has a right thus to speak. For he can say (and does it in no spirit of boasting) what probably few of the modern apostles of temperance can themselves say, that after a life of over half a century, spent chiefly in large towns and cities, in the midst of temptations whose name was legion upon legion, he knows not to this day, from personal experience, what the sensation of being intoxicated is like. And farther, he can show, from the records of the times, that nearly forty years ago^ while yet in his teens, he wrote the first address to the young men of America, urging them to organize a Young Men's Temperance Society, aided in organizing such an institution, the First Young Men's Temperance Society formed in the United States ; was its INTRODUCTION. 13 President, made before it his " maiden speech," an elaborately pre- pared Temperance Address, which was published in the papers of that da J. And he still feels an earnest desire to see intemperance banished from the land ; and believes that one of the most efficient means of doing it, is to encourage the growth and use of pure, cheap wines, the unadulterated juice of the grape. It is contended by some, that the taste for wine produces a taste for other and stronger kinds of ardent spirits. We do not believe it ; it is against our own observation and experience. It might as well be said the babe should not imbibe the milk from its mother's breasts, for fear it would give it a hankering after 7nillc-puncTi ! For there is quite as much similarity or affinity between these two beverages, as between the pure juice of the grape, that cheers, enlivens, strengthens, and makes healthful its recipients, and the vile, drugged, poisoned liquors which make their victims mad, drunk, and their " steps to take hold on hell." ISTo, the good things of this world are made to be used, not to be abused. If wine making had been a very bad business, or a wicked, we do not believe the Saviour would have engaged in it, or have been endowed with miraculous power from on high to pro- duce it, even for a bridal occasion. In China, the Chinese make and drink little or no wine; yet they are made drunk on opium, furnished and forced upon them by the Christianized, temperance preaching nations of the Occident ; and on samshu or sanshau, a fiery spirit, a sort of gin, distilled from rice ; ergo^ according to the logic of modern temperance zealots, the growing of rice is wicked, and ought to be tabooed and aban- doned, although it is the " daily bread " of one half of the human race — of over 600,000,000 of people. The Lascars of India, the 14 INTRODUCTION. Malays of the Indian Archipelago, where no wine is made, of any account, rush immediately into the use of the strongest alco- holic drinks, without waiting to tamper or make an appetite, by the use of such weak stuff as common wines, whenever they come in contact with the seamen of our Christian nations, or can get access to the fiery fluid of our Christian society. And so with the Japanese and the Tartars. In Africa, the Moors, being Moham- medans, are not allowed to make or drink either wines or strong drinks ; yet if an occasional derelict Moor can get access to the aguadiente of the poor Hebrew, he for the time being, forgets that " Allah is great, and Mohammed is his Prophet." But, in our own country, it is by no means necessary that all who cultivate the vine should go into the business of wine making. Let every man who can, cultivate a vineyard. Those who have conscientious scruples against wine making, can raise grapes for the table, for making raisins, or for drying; or for supplying " Orape Cure " establishments, such as are being introduced into Germany, with success, (for a more full account of one of these, see part XVI,) ; there is certainly no harm in that. But to resume our history of the vine, Canaan is spoken of as a land of wheat and barley and vines ; and the grapes of Eshcol brought from the land of Canaan be- tween two spies, on a staff, is a story familiar to all. Under the name of Eshcol, Foster in his Hebrew Dictionary says : I knew a Nurnburg monk of the name of Acacius, who had resided eight years in Palestine, and had also preached at Hebron, ■where he had seen bunches of grapes which were as much a? two men could conveniently carry. Another authority, Christo- pher Neitzschutz, who traveled through Palestine in the year 1634. INTKODUCTION. 1 5 speaking of his excursions on the Jewish mountains, says : I can say with truth that I saw and ate of bunches of grapes which were each half an ell, and the grapes two joints of a finger in length. And the Syrian grapes, which we have now in California, grow to a very large size ; and when our vines shall reach the age of those in Palestine, we may make a similar exhibit as to size with those of its Oriental homeland. A bnnch of the Syrian grapes, weighing 19 lbs., is said to have been raised in England. Herod- otus, Strabo, Homer and other writers of antiquity, speak of the vine and of wine making in the most remote periods of the world's history. Said Pharaoh's chief butler, Gen. xl. : 9 : " In my dream, behold, a vine was before me, and in the vine were three branches ; and it was as though it budded, and her blossoms shot forth ; and the clusters thereof brought forth ripe grapes. And Pharaoh's cup was in my hand, and I took the grapes and pressed them into Pharaoh's cup, and I gave the cup into Pharaoh's hand." This was certainly an original and primitive way of wine mak- ing. Many very large grape vines are spoken of in both modern and ancient history. The columns of Juno's temple, Metapont, as well as a statue of Jupiter, for the city of Apollonium, were made of the wood of the vine ; and the great doors of the Ca- thedral of Ravenna are made of vine planks, some of which are twelve feet long and fifteen inches broad. In California we have one of the largest vines of modern times, measuring in the circum- ference of its trunk three feet. A more detailed description of this vine will be found under the head of California Varieties of the Grape. But we must not prolong our Introduction, lest we weaiy the ] 6 ITCTRODUCriON. reader before coming to the more important subjects of this little Treatise. The haste with which it has been prepared, allowing us only about a month's time to gather together and arrange our mate- rials and write out its pages (which have greatly exceeded in number what we originally intended), must be our excuse for any errors or deficiencies that may be found to occur ; we wished, and our publishers desired to have it ready for the press as speedily as possible, so that it might meet the demands of those who wish to begin the business of vine growing in California, or at the East, or to improve their vineyards already commenced, the current season. Our aim has been to make our little book a complete Hand-booh of Grape Culture for California, and the United States, as well . especially adapting it to our own State. Many, very many, works have been written at the East, on the subject of grape growing generally ; but not one of them is at all adapted to California. The only work on grape culture in California that we are aware of, is that of Col. Haraszthy, written in 1862. This is an interesting and useful work, containing 400 large pages, partly devoted to the Bubject of growing the sugar cane, sugar beets, silk worms, etc The large size, and consequently more expensive price of that book, together with the new discoveries and improvements that have been made in grape culture, since it was issued, four or five years since, seem to call for just such a cheap little Hand-book for the people generally, as that which we now present. We have endeavored to embody in it everything that is necessary for the vintager to know on the subject, who is now engaged, or intends hereafter to engage, in the culture of the vine and wine introduction:. 1 7 makirig, marketing grapes, or the making of raisins. We use the term vintager, although nearly all our contemporary authors use the term mntner, when they speak of the vine dresser or grape culturist. Our standard lexicographers define vintner to mean "one who deals in wine; a wine seller." Vintager, "one that gathers the vintage." Hence, we deem the term vintager to be more appropriate than that of vintner in speaking of the culti- vator of the vine, and as being synonymous with viniculturist ; and have so used it in the following pages of this work. When we speak of a vintner we mean one who sells wine, merely. With these somewhat desultory, rambling, introductory remarks, we submit our little Hand-Book of Orape Culture to the public for their examination and approval, if it shall be found worthy of it. T. 11. H San Fkancisco, Cal., January 1, 1867. PREFACE TO THE REVISED EDITlOxN AND APPENDIX. It is now (1S76) nine years since the first edition of this work was presented to the public. The manner in which it was received and appreciated was satisfactorily evinced by the rapidity with which the edition was sought after and disposed of; as scarcely a twelvemonth had elapsed ere the whole edition was exhausted. A new edition has long been called for; but we have deemed it best to delay its issue until we could have something new to add in the further improvement and progress of Grape Culture and "Wine and Baisin Making, in our highly-favored country, and be able to em- body the result of the experiences of those most deeply engaged in this productive and laudable enterprise. If our statistical tables and facts do not show as rapid advance- ment and progress, during the past decade as was anticipated, enough is presented to prove that our progress has been steady and sure and healthful, and all that reasonable, judicious people could desire. There has been no mania, no feverish excitement — which is the bane and enemy of all true improvement — but a steady, onward progress, that has demonstrated the incontrovertible fact that the culture of the vine is a settled, essential element in the present and future prosperity of our State. Our statistical tables for 1873-4 give the number of vines at about 30,000,000, and the wine produced at over 5,000,000 gallons. It will be safe, we think, 18a 1S6 PREFACE TO REVISED EDITION. to estimate our bearing vines in 1876, at 40,000,000, and the wine produced at 10,000,000 gallons: this for California alone. The production of raisins is becoming an important element in the vine-growers* products. It is estimated that 20,000 boxes of raisins have been produced in this State, the past season. This is not a large amount, compared with Malaga, in Old Spain, whose production of raisins, in 1875, is stated at one million and a quarter boxes; but if we can produce 20,000 boxes in a year, we can as well produce a million, when we have learned by experience which are the best kinds of grapes to cultivate, and where the most favorable soils and climate are to be found ; as we have them all within our own botders, such as cannot be excelled in Malaga, or in any other part of Europe, as we have shown in the body of this work . So long as the United States are, as now, importing nearly 1,000,000 boxes, or 25,000,000 hs. of raisins from Europe annually, there is no fear that California raisin-makers will not find a home market for all they can produce, for many years to come. It will be seen by our tables, that every county in the State, but one or two, produces more or less vines. Those best adapted may be inferred by the number of vines in each, other advantages and facilities being equal. As the production of grapes for table use and for raisins does not interfere with growing grapes for wine; and as there are many localities where wine grapes will do better than those for raisins or table use; and as far the greater moiety of grapes grown are better fitted for wine making than for any other purpose ; and as the pro- duction of wine is never likely to be overdone: it is important that the viniculturist should study, exj^eriment, and select the varieties of grapes and the localities best adapted to making the kinds of wine most in demand for use, and as a commodity of com- merce. AVith this view, we have introduced a list of the best wine grapes grown in France and other European countries, where the PREFACE TO REVISED EDITION. ISc choicest and most valuable wines of commerce are made. The mildness of our climate and the adaptability of our soil will enable us to produce in California every variety — the most tender and delicate — of the grapes grown in France or any other portion of Europe. "We regard, therefore, the selections we have made from the list of the best wine grapes of France as very important to our viniculturists, and well worthy of their attention, and as important for them to experiment with, in selecting varieties for wine-making purposes. We have also added new varieties of grapes, for table use and for raisin making, that have been tried and proved most successful for such purposes in our State. "We have carefully revised the body of our work, and endeavored to have the various clerical and typographical errors corrected. Our revised and enlarged edition is now presented to the public, with the best wishes of The Authoe. Vacaville, Calipoknia, July 4 1876. PART I. INDUCEMENTS TO ENGAGE IN THE CULTURE OP THE GEAPE. Grape-growing and wine-making to be the leading interests of the rural population of California; profits of the business; vinicul- tural progress and prospects in California; 40,000,000 of vines and 2,000,000 gallons of wine the estimated products of California for 1865 ; number of acres and vines in France ; Wilson Flintls description of the vintage or grape harvests in California ; and of the early supe- riority of the Putah "Valley region for grape-growing ; the dry weather and favorable vintage season ; no rot ; the abundance of grape sugar and grape alcohol in California wines accounted for ; the quantity of California wines to the acre greatly beyond that of foreign countries ; the quality may be equal or superior ; estimated amount of grapes sold in the San Francisco market ; capital, energy, enterprise, all that are required to place California at the head of grape-growing and wine-making, countries ; Haraszthy's statement of what is necessary to insure success in grape culture in California; the Reese River Reveille's opinion of viniculture in California ; wine-making a leading source of wealth in California ; Stockton Independent's view on the subject ; no failure of the grape crop in Cahfornia in eighty years ; opinion of the United States' Commissioner of Agriculture; re- ports of the same, expressing the opinion that California is des- tined to be the "great wine country of the world;" the author advises to cultivate the vine somewhere. The inducements to engage in the culture of the grape in California may be briefly summed up thus : First, California has the best soil and climate in the 20 IJS^DUCEMENTS TO CULTIVATE United States, if not in the world, for the growth of the grape. Second. The grape crop newer fails in this State, either in drought or in wet seasons ; or has not for a period of eighty years. Third. The grape requires no irrigation in California. Fourth. It is the most sure, profitable., pleasant.^ and healthful rural employment that can be engaged in. Ffth, Grapes of the best varieties can be produced in this climate and soil from two to three months earlier than in any of the Eastern States, and also all foreign varieties that none of those States can produce at all in the open air; consequently, when the Pacific Railroad shall be finished (in three to four or five years, probably), we can supply New York and other Eastern cities at large and remunerative prices, without competition. Sixth, Such grapes as are not required for table use can be made into wine that improves and will grow better with age ; the improved quality and enhanced value will far more than doubly compensate for the interest on the value of the stock kept over. Seventh. There is no danger of overstocking the vnne tnarJcet ; the demand will exceed the supply for a century to come. Eighth. Grape vines do not, like most kinds of fruit trees, deteriorate by age, but grow better and more fruit- ful the older they become. Nhith. They do not, when properly planted, suffer from mildew or other disease, nor from noxious insects, in California. Tenth. We can produce raisins^ as well as wine, and all the choice varieties of foreign grapes, of the best quality. THE VINE rN" CALIFORN^IA. 21 Eleventh. The best lands for grape culture in the world can be had in California, at from $10 to $100 per acre, while the grape lands in Ohio, and other Eastern wine- growing sections, are selling for from $500 to $1,000 per acre ; and planted vineyards in Europe as high as $10,000 and upward per acre. We shall endeavor in the following pages to demonstrate all these facts, and many more, in relation to vine-growing in this country. Grape-growing and wine-making are soon to be the great business enterprises of the rural population of Calilbrnia, presenting, as they already do, greater inducements to the enterprising husbandman than almost any other branch of husbandry. It will be seen, by the method recommended in subse- quent pages of this work, that an expenditure of only about $1,400 per year, on the average, for six or seven years, will give to the vintager, at the end of that period, a closely planted vineyard of one hundred acres, or 272,200 vines, which would be worth at least $100,000. According to the estimate of the products at the end of the seventh year, as made by Col. Haraszthy, the vineyard would yield a profit of 25 per cent, per annum, on $1,000 per acre, or $100,000 for the entire vineyard. And as the vineyard, instead of depreciating, is only growing more valuable as it increases in age, what business can pay better, or is more sure of success, than this ? VINICT7LTUEAL PROGRESS IN CALIFORK[A. At the commencement of the past year the author had occasion to prepare a statement of facts and estimates. 22 INDUCEMENTS TO CULTIVATE showing the progress of grape-growing and vinicultural operations generally for the preceding year, from which the following statements appear : The production of wine for the year was estimated to be 2,000,000 of gallons, and the number of vines at 40,000,000. If we take these 40,000,000 vines as the present number in California, when they shall all come to the age of say three to five years, it may be fairly calculated that they will produce 40,000,000 gallons of wine each year. Prob- ably within three years from this time, this amount will be produced. A great advantage in the culture of vines is, that the older they grow the more they will yield. And if the prospects of the vine shall be as favorable for the next five years as they are at present, we do not think it extravagant to estimate the number of vines in California, at that date, at 100,000,000. This may seem extravagant ; but, at the rate of increase for the past few years in Cali- fornia, we shall soon overtake France and the best wine- growing countries in Europe. In France they have 6,250,000 acres in vineyards, w^hich, at 600 to the acre; would be 3,750,000,000 of vines. And what is there to prevent California reaching the products of France, before the close of the present century ? Can Ohio, or all the States East, equal this exhibit in California ? Speaking of the grape-harvests in California, the difier- ence of climate, &c., Wilson Flint, of Sacramento, in an able paper in the Report of the Department of Agricul- ture, published in Washington, in 1863, says : " This joyous festive season comes in July and continues until December, it being earlier or later according to the locality where the particular vineyard may happen to be situated. At Wolfskills, on Putah Creek, in Yolo County, the Mission grape ripens in July; while in Sonoma, not more than THE VINE IN CALIFORNIA. 23 seventy miles distant, but near the cool sea atmosphere, the same variety does not ripen until October. One of the most favorable features in vine-growing in California is to be found in the dry weather, which continues entirely through the ripening season. This has the effect of ripening the grapes uniformly. When a bunch of grapes seems to be ripe, every grape on that particular bunch will be found equally ripe. So favorable is the autumn to the grape, that no signs of rot are ever discovered, and the earlier ripening bunches will often be found hanging on the vines, perfectly cured raisins. This favorableness of season gives to the grape an abundance of grape-sugar, which, in the process of fermentation, becomes grape-alcohol, and thus accounts for the strength of California wines, making them equal to the strongest European, and not requiring any addition of alcohol distilled from grain or cane sugar, as do most European wines, as well as the wines of the At- lantic States." As to quantity^ experiments have shown that the soil and climate of California will produce more than double the yield per acre of any European wine-producing country. France and German wine countries are said to produce 175 gallons to the acre, and Italy, under the best circum- stances, about 400; while California will produce 1,000. And we have in California 20,000,000 acres of land, more or less suitable to the growth of the vine — covering a territory extending the whole length of the State, about 600 miles north and south, about 100 miles in breadth, lying just back of the coast range of mountains that skirt the Pacific shores of our State from the borders of Mexico to Oregon. In this broad range of country, also, the cli- mate is not excelled by that of any country of Europe, not excepting balmy Spain or sunny Italy. This is the testi- 2-^' IXDUCEMEXTS TO CTTLTIVATE mony of those who have resided in those countries as well as this, and we can confirm it from our own personal ex- perience ; and it is generally conceded, by the best vini- culturisis. who have had experience in vine-growing in the old world and in California, that wo have grapes and can produce them to any extent, that will make as good quality of wines as any of the varieties raised in Europe. All it requires is to select the best varieties, keep the wines jt>«?*e, and until they have age enough to give them the requisite body and flavor. The grape crop has never been known to fail in California, nor to suffer, to any extent, from the mildew, or the ordinary diseases to which it is subjected in other countries, and especially in the Eastern States of our country, where the vine has been damaged severely during the past season, particularly in Ohio, Indiana, New York, invariably the best, and exclusively to be preferred. As there are, doubtless, in California, as well as in other States, certain altitudes and cold, damp exposures where an eastern or southeastern aspect might be preferable, and necessary to secure the genial warmth of the sun, so essential to the early and perfect maturity of the grape, and to avoid the o'kUuni, mildew, etc. ; while in portions of the country where there is no rain and little or no moisture, during long, hot summers, and where the earth parches and bakes with the scorching rays of the ever burning sun, not only a southwest, but even a north, northeast or northwest exposure may be admissible, if not preferable. On this subject the intelligent planter and vintager must use his own judgment and good sense. T/ie Author^s Choice at Mount Glenwood, Tolo county. We have selected for our own vineyard at Mount Glen- wood, grounds that slope east and west, north and south, southeast, southwest, northeast, and northwest, as well as the summit of moderately elevated hills, or table lands ; and this in a location on the western borders of the Sacra- mento valley, on the first bench or plateau of hills rising from the plains toward the foot hills that lie at the base of the eastern slope of the last coast range of mountains, in the neighborhood of Putah Caiion, and near to Putah Creek; and we hope, ere long, to be able to demonstrate from actual experience, what kind of an exposure is best in locations of that description. One thing we have noticed, in running the eye along the serrated tops and sides of that last of the inland coast range of mountains, and that is, that the northerly sides of the hills and mountains during the dry weather of summer exhibit a much greener appearance in vegetation, a far more thrifty display of verdure, than those facing the south or east. EXPOSTJIIE FOR A YTN^ETARD. 59 Hence, we infer that a northerly exposure, in that particular locality, "will be best. Nature is the safest teacher ; her laws are unerring ; follow them and science and practical experience will do the rest. We will, however, give a few more authorities on the subject, as we wish all shades of opinion to be fairly repre- sented, so that the reader can judge for himself. Mr. Charles Detten,in his Prize Essay, says : A southerly aspect is the most suitable for a vineyard. Col. Haraszthy, the veteran vine-groAver of Sonoma, is of opinion that in California locality is not so material as in European countries, especially those where, during the summer season a good deal of rain falls. If the vineyard is not exposed during the whole day to the sun, the rain will rot and damage the grapes. California, he adds, having an even temperature, is warm, and, without rains in summer, almost any locality will do ; but, if a western gentle slope can be obtained, by all means it should be taken. Wilson Flint, also an experienced, practical vinicultu- rist of California, in an able article written for the Depart- ment of Agriculture, at Washington, and published in its volume of Reports for 1863, has some very clear, practical views on this subject, from which we condense some impor- tant facts. Most writers on vine culture (says Mr. Flint) recom- mend planting vineyards on a southern and eastern aspect. Such situations are very favorable in seasons exempt from heated terms ; but when these occur it will be found that a vineyard having a northwestern slope will suffer less from sun scald, and ripen its superior fruit at an earlier day. Northwestern slopes always have a more equal iso- thermal condition than those facing the midday sun. The 60 BEST LOCATION, SITE AND true source of injury to the leaf of the vine from extreme heat arises mainly from the refractioji upon its under sur- face of the sun's rays from the earth ; hence, where the seasons are sufficiently long it would seem to be desirable to plant the vine on tlie northwestern slopes. Vineyards on such situations will be less liable to injury by late spring frosts. The season throughout California, from May until No- vember, is that of cloudless skies, under which the grape will grow everywhere exempt from mildew and rot, ex- cept on low, moist bottom-lands or near the shore of the ocean, on that part of the coast north of Santa Barbara. The prevailing winds in the summer from the colder lati- tudes of Behring's Strait become charged with a great deal of humidity as they seek admission upon the land through the gaps in the coast range of mountains in the vicinity of San Francisco. Rising from the sea in im- mense thick mists, sometimes with the copiousness of showers of rain, these banks of fog are cold and chilly, but become dissipated upon the dry atmosphere before spreading far into the interior, though within a range of twenty miles from San Francisco they have a very dele- terious eifect on the leaf of the vine and the young grape. Within the svv^eep of these cold winds and fogs few Euro- pean vines escape the mildew, and even the American grape is cultivated with unsatisfactory results. Beyond a radius of twenty miles from San Francisco an entirely dif- ferent climate is found, where the vine meets a cono-enial atmosphere. Excluding these localities near the coasi, where cold sea-breezes and fogs prevail, it may be safely stated that all other portions of the State, lying under an altitude of three thousand feet above the seaboard, are suited to vine culture. In the entire State there are some EXPOSUKE FOR A VIXEYAED. 61 one hundred and fifty-five millions acres of land, one-third of which, in his opinion, is well adapted to the production of wine. GEOGRAPHICAL AXD ISOTHERMAL DIVISIONS OF THE GRAPE- GROWING REGIONS OF CALIFORNIA. Mr. Flint makes four general distinct districts in Cali- fornia with isothermal and meteoroloo;:ical conditions as widely differing in their characteristics as there are to be found varieties of soil. He divides them thus : First. All that portion south of Monterey county, with the exception of the volcanic range of hills near San Gabriel. This district has long been celebrated for the abundance of its crops of large and luscious dessert grapes, and, until a recent period, it furnished nearly the entire supply of wine for home consumption as well as ex- port. The vineyards in this district are mostly planted on a sandy loam, and receive copious artificial irrigation in the bearing season. To this cause, with the soft, moist atmosphere v/liich prevails in the evenings and mornings, may be ascribed the large size of its grapes, and the abundance of grape sugar which they contain, when allowed to remain on the vines until fully ripe. For the above reasons this district of country is peculiarly adapted to the production of heavy, strong wines and the distil- lation of brandy. Second. All the counties lying west of the San Joaquin V^alley and south of Yolo. This district being somewhat within the influence of the cool ocean breezes, its grapes will contain less sugar ; lience, it is in this section of the State that we must look for light wines, and those particu- 62 BEST LOCATION, SITE AND larly adapted to the manufacture of champagne ; as the wines are naturally sparkling and somewhat effervescent without any sophistication. The light hock and cham- pagne of the Sonoma Yalley have already obtained a high reputation on tluB Pacific coast, and will compare favorably with the best European wines of a similar character. Third. The great plains and rolling slopes in the Tulare, San Joaquin and Sacramento valleys. This locality in- cludes much land similar to that in the first named, but with a warmer, dryer climate, as in this district there are seldom any dews, which so greatly assist the formation of the unusually large grapes of the country about Los Angeles. This great interior valley locality will produce a rich sherry and sauterne, as well as a wine similar to the Catalan a, or port, of the Upper Douro of Portugal. Fourth. The foot-hills of the Sierra Nevada mountains, as well as the eastern slopes of the coast range west of the Sacramento valley, and the districts already named, lying north and east of San Gabriel, in Los Angeles county. This mountain district will doubtless produce the most valuable wines of any of the localities before named, both on account of climate, which is peculiarly different by reason of its elevation above the sea level and un evenness of surface, as well as on account of the favor- able ingredients of the soil. Mr. F. goes on to add : In all the valley or plain dis- tricts the soil is more or less composed of argillaceous marine debris, mixed with sand, gravel and alkali, washed down into what were then inland seas and lakes, from eruptive volcanoes. Below an altitude of two hundred feet above the sea-level, there are the most abundant evi- dences to show that all the great valleys in the State were covered by water at no very remote period ; but above EXPOSURE FOR A VINEYARD. 63 this mark the soil contains scarcely any evidence by which an opinion can be maintained that it was ever under the dominion of the sea ; and the vines grown on these lands will be of a more delicate flavor, and possess a more abun- dant bouquet. In these mountainous districts are extensive tracts of chalky soil, where scarcely a shrub will grow. The vine, however, is made to flourish here with a little artificial irrigation; and if we may judge the future by the present, the time is at hand when the celebrated wines of the Johannisberg may find a worthy rival in the Sierra Nevada. The seasons being long and dry, with the same liability to heated terms as in the Atlantic States, I con- sider it (a locality having a northwestern slope) preferable in California to a site facing the south and east. We have thus far, under this head, confined our citation of authorities to California, But as our liule volume is expected to find its way to the Eastern States, and is in- tended to be truly a Hand-Book or Manual for all who may engage in the culture of the vine, we will, as we have done under previous headings of this work, give the opinions of Eastern authors or writers on the subject of the best posi- tion, exposure, etc., for a vineyard, as demonstrated by the observation and experience of those who have been most successful viniculturists in those states east of the Rocky Mountains. Mr. Muench, of Missouri, says : On the northern half of this continent the vine can be raised with profit from 25° to 45° of latitude, so that only a small part of the United States is excluded. The further south the vine-dresser lives, the higher should be the land in which he plants his vines. In the north the lower lands, sheltered by heights, and, consequently, warmer, should be selected, and the sun- niest exposures. The rough winds of unprotected situations 64 BEST LOCATION, SITE AND slionld be avoided, while a free, moderate circulation of air is nn indispensable requisite. In dump valleys, on flat, marshy low-lands, on exposed mountain tops, or on the shady sides of heights, the vine will not thrive. In the vicinity of the ocean, or of large lakes or rivers, the air seems to possess a peculiarly mild quality, which the vine particularly needs, and, accordingly, we find it in greatest perfection on dry, even rocky and somewhat precipitous, ground, not fir from large bodies of water. The distance of a few miles makes a difference in this respect. The vi- cinity of streams, flowing from mountains over undulating plains is especially adapted to v4ne culture. ... In all localities, where we are to economize summer iieat, the best position is on a tolerably steep southern slope, somewhat sandy, with dark, rather stony and gravelly, than loamy soil. . . ., . Next to the southern position, the south- eastern appears to be the best, after which lank the eastern and the directly vfestern. Further it is not safe to ven- ture, unless with species of very early maturity. Thus much for our Missouri authority. An Eastern paper says : Select your ground on some southern or southwestern slope, or any other dry land that you may have. This certainly allows a very generous latitude. Mr. Charles Remelin, an Ohio wi'iter and author, says : The altitude of a vineyard should neither be too high nor too low as compared with the surrounding country. The expo- sure should be selected with due reference to giving full chance to the sun's rays during the entire day ; and the soil should neither be too ricli nor too poor, aftbrding to the roots of the vine and to atmospheric influences an easy chance to penetrate. Mr. Lippincott's Essay, in the Report of the Department EXPOSURE FOR A VINEYARD. 65 of Agriculture for 1862, says: On the continent of Europe, vineyards that produce the best wine, are invaria- bly found on dry soils, more or less abounding in lime, and the most celebrated are on the dry, sunny sides of granite or calcareous hills, with the surface terraced, each terrace sustained by a stone wall against which the vines at its base are trained. Mr. Buchanan, a Cincinnati author, says : A hill-side with a southern aspect is preferred ; although an eastern or western exposure is nearly as good. Some have recom- mended the north, on account of safety from late spring frosts ; but it will scarcely ^ord sun enough to ripen the grapes, in cold, wet seasons (if the declivity is steep), and may, perhaps, be more subject to rot ; any undulating sur- face, if dry, is preferable to a level one. This will do, for our Eastern authorities for the present. Describing the vineyards in and about Oporto in Portu- gal, where the celebrated Port wines are made, Thomas George Shaw, the English author to whom we have before referred, says: When the demand for this sort of wine became greater than its produce, especially in a scanty vin- tage, it put some English supercargoes, who resided there and at Yiana, nerir Oporto, at that time, on teaching the Portuguese to cultivate the vineyards on the heights or mountains\iOY(\Q\\T\^ on the River Douro, from whence the district takes the name Lbnci de Doiiro. Speaking of the vineyards at Malaga, the same author says: The very circumstance of the grapes grown here being so excellent, is a proof that if the making of wine were found as profitable as the sale of grapes, very fine wine would be produced. I do not mean because the grapes are so large and fine ; for it is a fact, that large, fine eating grapes invariably produce inferior wine ; but it is 66 BEST LOCATION, SITE, ETC. because the soil, the heat, and the aspect of the various hills are so admirably adapted for wine, that the result might be looked upon as certain. Frederick Bossert, of New Jersey, in an essay on wine, in the Report of the Department of Agriculture, for 1863, after stating that in Germany and France the southern and southeastern hill-sides are considered as best adapted for vineyards, goes on to remark : The more gradual increase of temperature in spring, and the proportionately short summer season, with generally warm, and but few hot days, render it necessary that the vineyards should receive sufficient waraith through th^ direct rays of the sun, in order to mature the grapes. But it is quite different in this country. The warm temperature sometimes setting in for some consecutive days, as early as January and Febru- ary, frequently causes the grape vines on the southern sides of the hills, where the effect of the sun is most powerful, to vegetate at this early season only to be checked in their growth by later frosts. Thus they freeze and become sickly, and the crop of the year is either destroyed or reduced. On the north or northwest side of the hills, where the ground is less warmed by the rays of the sun, and where the soil remains longer cold in conse- quence of the action of cold wmds, snows, etc., a few warm days in winter will not be able to force the plants, which, therefore, remain inactive until the approach of the regular warm season, when there is no longer any danger of their growth being injured by frosts. There is no danger from the retarded development either to the fruit or to the plant, as the hot summer and the long-continuing fall will always bring the fruit to maturity ; but there is danger from every distm-bance after the growth has been started. PAKT V. PEEPAEING THE GEOUKD. TrencMng expensive and unnecessary; the Author's views; plough' ing deep and sub-soiling and harrowing sufficient ; no manuring necessary ; grounds can be as well, prepared with the plough, sub- soiler, etc., for $10 or $12 per acre, as for $200 to $300 by the old mode of trenching; modes recommended by Col. Haraszthy, Mr. Bull, Mr. Griffiths, Mr. Detten and others, for preparing the ground ; enclosing the vineyard with a hedge ; the Osage Orange recom- mended; mode of planting such a hedge. Havtistg in the foregoing pages described the climate, soil, position, exposure, etc., best adapted to the vine, we now proceed to examine and describe the best modes of preparing the ground for planting the vineyard. And here, again, we find a diversity of modes suggested, each one having its advocates, who endeavor to maintain the superiority of their several plans. Trenching, to the depth of from two to three or four feet, has long been practiced in the vine-growing countries of Europe, where labor is cheap and land dear. Many European vine-dressers, bringing from their fatherland to this country the customs, prejudices, and habits they had followed there, introduced this same expensive practice of trenching their ground for a vineyard. "But the more intelligent of those emigrants, as well as our own vinicul- turists, are abandoning that laborious and expensive mode 68 PKEPAEIXG THE GEOUXD FOK of preparing their lands, and resorting to the use of the plough, sub-soilers, etc. Col. Ilaraszthy proposes the following mode, which we think a very judicious one : The best mode (says Col. H.) to plough the land is with the so-called deep- tiller, for with it, by putting three horses abreast, you can plough twelve inches deep, except the soil should be very rocky. Follow this plough in the same furrow with a common shovel plough, or, as it is called in some places, bull-tongue. This simple instrument, with two horses attached to it, will tear up and pulverize the earth ten or twelve inches more in depth. There are various designs of sub-soil ploughs, but most of them require a great moving power, and will not answer, after all. The above-named bull-tongue is successfully used by many planters in Sonoma and Napa valleys, but it matters very little what ploughs or sub- soilers the planter uses, so long as he ploughs and sub-soils his land from twenty to tw^enty-four inches. Trenching the ground, says E. W. Bull, a successful vine-grower of Massachusetts, is wholly unnecessary. The roots thrive best in the warm sil^face soil ; the fruit ripens more easily, and is of better quality. JVo inaniirlng necessary. — Mr. I>. says : I have vines that give me annual crops of twelve pounds each, which have had no manure for ten years. Mr. Griffiths, at the meeting of Fruit Growers of Western New York, at Rochester, the past season, said : I have grown full crops of grapes for fourteen years, with- out manure, and expect to get good crops for twenty years more, in the same way. This part of our subject, however, has been treated more at length under our head of Soils. The Rural American says : Trenching for vineyards is VIN^ETARD PLANTATION. 69 entirely useless, besides being a great expense. The soil can be prepared sufficiently with a plough, at an expense of $5 to $10 per acre, while trenching costs $200 to $300 l^er acre. German vine-growers have introduced the trench- ing system into this country, because it is done in France and Germany, where men work for fifteen to twenty cents a day, and where it is more expensive to keep teams of horses and oxen than in this country. Our way of ploughing for a vineyard, is to employ two teams, one to follow the other in the same furrow, and both plough as deep as a pair of horses or yoke of oxen can draw the plough. If ploughing once does not prepare the land to suit, cross-plough in the same manner, and you will have your land prepared as well for |10 or $12 per acre as it would be if trenched at an expense of $250 per acre. A writer in the San Jose Mercury says : First, plough your ground at least one foot in depth ; then after harrowing and rolling smooth, plant in lots ten rods wide by forty rods long, seven or eight feet apart (I would prefer eight feet), leaving always between lots roads or avenues sixteen or twenty feet wide. In planting cuttings (which I prefer to rooted vines), cut them long enough to reach one foot into the ground, leaving one or two buds always above gromid, always being very careful to press the dirt closely around the vine, and especially at the bottom, as any vacuum there would cause the vine to mould and die. The only attention necessary the first year, will be merely to keep the weeds down, the same as in a cornfield. With this simple mode of planting and culture, I will warrant your vines to thrive as well and bear as early as those planted according to the tedious and expensive modes that you read of in many essays upon the vine. 10 PREPAEING THE GROUND FOR On the subject of the proper distance apart at which vines should be planted, there is much diversity of opinion, many disagreeing with the suggestion of eight feet, as proposed by the writer just quoted, and others. But on this subject we shall treat more at length in another place. Another writer advises thus: Select your ground on some southern and southeastern slope, or any other dry land that you may have. Plough it from 15 to 20 inches deep, with a plough so constructed as to run in the same furrow, then lay the kind of grape you wish to cultivate 4X4 or 4X10 feet apart, according to the variety. If dwarfish varieties, such as Delaware, Rebecca or Diana, 4X5 feet is a good distance. If Norton's Virginia Seedling, Concord, etc., eight feet is not too far apart. Plant your vines as soon after the fall or winter rains as you can get them, and when done, hill up the rows as you would corn, covering them entirely. If water lies about the vine it will injure or perhaps kill it. When spring comes, plough to within three or four inches of the roots, so as to give them the benefit of the warm Spring sun and invigor- ating dews at night. As the season advances and the vines grow, level the ground with a horse cultivator. Clement Detten, in his prize essay, recommends the fol- lowing mode : After the situation has been selected for a vineyard, break up the soil, by means of a sub-soil plough, to the depth of one and a half or two feet ; then lay out the ground in rows, about eight feet apart each way. This distance will permit the use of the cultivator in Summer ; but where it is unnecessary to stir the soil after the Winter ploughing, a distance of five feet each way is sufficient. Dig the holes for the vines to such a depth that there will be about one foot of mellow soil below the roots, and of such width that there will be mellow soil at least six VrN-EYAED PLANTATION. 11 incLes on eacli side of the extremities of tlie roots. In making the holes, throw the top soil on one side and the bottom soil on the other ; take the vine in one hand, and spread out the roots with the other in their natural posi- tion ; then have thrown some of the top soil on the roots by another man, while you keep shaking the roots so that all the spaces between them may be filled up with mellow soil ; press this mellow soil upon the roots, and then fill up the hole with the bottom soil. This is Mr. Delten's mode. ENCLOSING THE VINEYARD WITH A HEDGE. If the ground chosen for a vineyard has not already been fenced in, or if only with a slight temporary fence, we would recommend that at the same time the ground is being prepared for the planting of the vineyard, a few extra furrows be made, ploughed and sub-soiled precisely as for the vines, around the outward borders of the vine- yard, and planted with the Osage Orange seed, which, with little care and attention, will, by the time the vines are in bearing, make a close and elegant hedge, and a permanent, and, in the end, cheap as well as ornamental enclosure that will protect your grounds and adorn your domain. The following is, perhaps, as good a mode for planting a hedge as any : Sow the seeds, or set your plants of the Osage Orange from 12 to 18 inches apart; the seed maybe put closer, and afterwards thinned ; the soil should be rich, and be deeply dug, ploughed or trenched first. If you use young plants, cut them within two eyes of the surface of the ground, and in the following Spring cut down as much in proportion ; do not try to get the hedge quickly. The second year after planting — say in June — cut the 72 PREPARING THE GROUND. sides of the hedge to the shape you wish. The conical is best, as offering most resistance to the action of snow. The third year, cut back enough to ensure a good hedge. If it is six feet high at the end of five years, you do well. And if it reach six feet by slow growth, it will turn. a mad bull. The seeds will require to be scalded in hot water, to make them germinate readily ; in California they may be planted as soon after the Winter rains as the ground can be put in order. Five pounds of seed will plant one mile of hedge ; each pound contains about 10,000 seeds. Where land is plenty and cheap, as in California and many other new portions of our country, we would suggest that in preparing and enclosing the ground for a vineyard by a hedge, as we have proposed, a space should be left be tween the enclosure and the vines of some eight or ten feet, to allow a road-way all around the vineyard, and also to afford room for teams to turn, at the ends of the rows, without trampling down the vines. PART VI. LAYING OUT AND PLANTING THE VINETARD. Modes of Propagating the Yine : 1, by Cuttings ; 2, by Layers ; 3, by Rooted Plants ; 4, by Seedlings ; 5, by Grafting ; 6, by Eyes ; Y, Hy- bridizing. Distance apart for the vines; Miller's, "Wolfskill's, Harasz- thy's Plans; cost of different plans; balance largely in favor of 4 by 4 feet, and the layer system of planting. Table showing the number of vines per acre of the different distances apart. Diagram A, show- ing one acre planted after that plan ; diagram B, presenting a vine- yard of 100 acres and 242,352 vines, six years old, at a cost of $10,300 ; the Dibble, and how to use it; planting and yearly process of mana- ging a vineyard the first six years ; list of 44 varieties of grapes for 100-acre vineyard; proper length of cuttings, and how prepared; Nursery for cuttings ; Do. for seedlings ; mode of packing grafts and cuttings ; eyes ; hybridizing. The vintager having prepared his ground by deep, thorough ploughing, sub-soiling, harrowing, etc., as de- scribed in tlie preceding chapter, will now be prepared to proceed to laying out and planting his vineyard. And here, at the outset, we must meet and dispose of the ques- tion as to JioiD far apart the vines should be planted. On this question there is, perhaps, a greater diversity of opinion and practice than on almost any other subject connected with vine culture. Many intelligent viniculturists in Cali- fornia ami elsewhere have practiced and advocated the system of planting the vines eight feet apart, each way. The well known vineyards of the Wolfskills, in the valley 4 74 LAYING OUT AND of Putah CreeJc^ in Yolo and Solano counties, and of Mr. Miller, the pioneer viniculturist and fruit grower of Pleas- ant Valley, not far from the Wolfskills', have been growing their vines from ten to fifteen years past in plantations laid out from six to eight feet apart ; and they have assured us that instead of bringing their vines closer together, they would, if planting anew, plant them still further apart. But it should be stated that those gentlemen have devoted their vineyards almost exclusively to growing grapes for table use, making very little wine ; and then, again, their vineyards are on low valley lands, where their vines have a rank, luxurious growth, and require more room to spread than vines planted on hills or hill-sides. And this wide planting has very generally obtained in California, as well as at the East. Even Col. Haraszthy, the experienced vini- culturist of the Buena Vista Vinicultural Society's vine- yards, one of the largest;, if not the most extensive vineyards in the world, conimenced his plantations eight feet by eight, and strongly advocated that system, but having, by practi- cal experience, been made to discover his error, he has the good sense to acknowledge it, and to give his reasons, very fairly, for the change of his views. And, as this is a ques- tion of so much importance to those who are about start- ing new vineyards, as well as to those who may find it their interest to bring their wide plantations nearer together by layers, we give, somewhat at length, Col. Haraszthy's plan and reasons for his change, as set forth in a communication addressed to the author of this little hand-book, as editor of the California Rural Home Journal, Buena 'Vista^ January 13, 1866. Editor of the Rukal Home Journal: In accordance with my promise, I give you a description PLANTING THE VINEYARD. 75 of the present mode of my planting new vineyards, and the way of bringing the old plantation from eight feet to four feet apart. Some ten years ago, I planted my vines eight feet apart, and advocated this distance as well verbally to ray neighbors as in my essays. The reason for doing so was, that the native Calilbrnians had planted from five to eight feet apart ; this mode then seemed to me a good one, there being a plenty of land. Economy in ground seemed to be useless ; besides, it was advantageous to cultivate vines planted this distance with two-horse plows. Never theless, I experimented with close planted vines, but of course it took years before these trials could be conclusively tested. In 1861, when I was sent commissioner to Europe by the State of California, I visited many of the Imperial Vinicultural Gardens ; among the rest, that of Dijon in France, as well as those on the Rhine, and at Wiesbaden ; I found that at Dijon, for twenty-six years, experiments were made in the garden with close plantations and wide, beginning sixteen feet and coming down to one foot ; the grapes were, each and every parcel, separately weighed, and made into wine, and it proved that invariably the closest plantation gave the best and most wine. The same result was ascertained in Wiesbaden, and by many private individuals throughout Germany and France. The people all adopted close plantations. Throughout the famous Burgundy district all vines are planted one foot apart ; in the Medoc, three feet between the rows ; and in the rows, from one to two feet. In Hungary two feet between rows, and eighteen inches in the row. Italy and Spain, where but little progress is made, are the only countries where vines are far apart planted, and your readers well knOw that their wine is not celebrated. But even there, a few individuals have begun close plantation, and produce / V6 LAYING OUT AND a better wine. The above named facts convinced me that my theory of wide plantation was wrong; still, on my arrival at home, I kept trying my experiments, and found in time that California is no exception in this respect. The intelligent vine-grower has no doubt found that if he per- mits his vines to bear too heavily they do not develop sufficient saccharine matter, nor do they color well ; that is, instead of being very dark blue, they will be pale — a / kind of mulatto color. Of course there are soils of very rich quality which. will make exception to this ; and if the vine is pruned to few grapes, the vintager has a great deal of land to cultivate and gets but little wine. Besides, it takes five or six years before all the vines are bearing. During all this time, the cultivation of the acre of land having six hundred and eighty vines, is going on at a great deal of expense. The annexed tables will give a clear insight to your readers ; both of these calculations are from actual experience. Close plantation four feet each way contains 2,722 vines. Third year, 1,500 to bear out of 2,722 vines, f lbs., is 1,125 lbs. It takes for one gallon first quality wine, 15 lbs. of grapes, yielding 75 gallons at 40c. amounting to $30 Second quality, 35 gals, for brandy, 20c 7 . .$ 37 4tli year, 2000 vines, 1-J lbs. or 200 gals 80 second quality, 100 gals 20. . 100 5th, 2200 vines, 3 lbs., 440 gals 176 second quality, 220 gals 44. , 220 6th, 2400 vines, 3 lbs., 480 gals 192 second quality, 240 gals 48 . . 240 7th, 2600 vines, 3 lbs., 520 gals 208 second quality, 260 gals 52 . . 260 8th, 2700 vines, 3 lbs., 540 gals 216 second quaUty, 270 gals 54. . 270 PLANTING THE VINETAED. '?7 9th, The same, 540 gals $216 second quality, 270 gals 54. .$270 10th, The same, 540 gals 216 second quality, 270 gals 54. . 270 Total produce of 8 years, from one acre $1667 Plantation eight by eight feet, 680 vines to the acre : 3d year, 340 vines bear f lbs. to the vine, 255 lbs., 15 lbs. to one gallon, 40c. $6 80 second quality, 8 gals 1 60. .$8 40 4th year, 500 vines, li lbs., 50 gals 20 00 second*quality, 25 gals 5 00 . . 25 00 5th, 600 vines, 3 lbs., 120 gals 48 00 second quality, 60 gals 12 00.. 60 00 6th, 640 vines, 5 lbs., 213 gals 85 20 second quality, 106 gals 21 20.106 40 7th, 670 vines, 8 lbs., 358 gals 143 20 second quality, 179 gals 35 80. 179 00 8th, 675 vines, 360 gals 144 00 second quality, 180 gals 36 00 . 180 00 9th, The same 180 00 10th, The same 180 00 Whole produce for eight years from one acre $918 80 Difference in favor of close plantation 748 20 This is a considerable difference in the income of a man who has a vineyard of 100 acres. But the reader will see still another advantage in the close plantation, namely, that the income is a great deal more in proportion in the first, second, third, and fourth years, than in the eight feet plantation, where the income only increases towards the end of the calculation. And for a new beginner, it makes a great difference whether he gets, per acre, in the first three years, $37, or only $8.40 ; in the four years $100, or only $25, and so on. 78 LAYING OUT AKD But I am told that the cultivation with hand labor, costs so much more ; this is erroneous ; first, vines four feet apart can be cultivated with horses and plough more easily than corn or potatoes; second, even if persons would wish to cultivate with hand labor, the cost is not more. An- nexed is the expense of the Buena Vista Vinicultural Society, for one hundred acres of vineyard planted eight feet apart ; however, at that time grain was three cents per lb. : 6 Horses grain for 6 months, 15 lbs. per day each, 3 cts per lb. . . .$486 12 tons hay for 6 months 240 Pasture and hay for 6 months > 124 3 Chinamen drivers working 6 months 468 One man the balance of the year 157 Hoeing and suckering 125 Pruning, etc 300 Total $1900 The Society made layers during the winter of 1865 in its old vineyards, bringing the vines from eight feet to four feet, the layers being bent from the old vine into a ditch dug in the ground close to the vine, and brought out four feet from the old stem ; of course, for the first year, the vine remains attached to the main vine, consequently can not be ploughed. The cost of one hundred acres of vineyard of this description was as follows : Pruning ..$350 First hoeing with fork-hoes very deep, and spading 1000 Second hoeing and suckering 400 Third hoeing and suckering 100 Total $1950 But this expense includes officers' salary, wear and tear of tools, while the calculation by horses does not. The PLANTING THE VINEYARD. 79 work is superior to ploughing and no vine gets ruined entirely, or cut, which is often the case with bad plough- ing. Thus it appears that the original vineyard of 100 acres, (8x8), containing 68,000 vines cost $1,900 per year, while by the layer system, (4x4), 100 acres containing 272,200 vines cost only $1,950 per year. This statement of Col. H. furnishes very strong reasons in favor of close, or 4 X 4 feet, planting, by the layer sys- tem. Still those whose grounds or preferences point to a different mode will, of course, adopt such a distance as shall suit them best. Some plantations are made 4X4, some 4 X 5, 5 X 5, 6 X 6, 8 X 8, etc. Number of Vines per Acre. To enable the reader to see at a glance how many vines to the acre will be required for different modes of planting, the annexed table is given. There being 43,560 square feet to the acre, the following calculations will be found as nearly correct as it is practi- cable to make them : Plants per Acre. 3 feet by 3 requires 4,840 3 feet by 4 3,630 4 feet by 4 2, 7 22 4 feet by 5 „.. 1,815 4 feet by T 1,556 5 feet by 5 1,'742 5 feet by 6 1 ,452 6 feet by 6 1,210 6 feet by 7 1,037 6 feet by 8 907 7 feet by 8 780 8 feet by 8 680 The quantity of ground taken for roads, borders, etc., will reduce the above numbers somewhat. 80 LA^TTN^G OUT AND MODES OF PROPAGATING THE VINE. 1. BT CTJTTINGS. We go upon the presumption that where large vineyards are to be planted, as every day shows more and more to be the case, and the planting is to be done by cuttingsi, which is doubtless the most economical of all modes, the cuttings are to be set directly in the vineyard without •waiting to have them rooted in a nursery. The ground being prepared, as before indicated, let a line be stretched across the field the length intended for the row, with marks made by tying little tabs or slips of cloth to the line four feet apart (or whatever distance it is desired to plant vines apart) ; or a rod pole may be used, with wooden pegs four feet apart with which to punch the holes to indicate the places for the cuttings. Then let bunches of the cuttings, in parcels of one hundred, or there- abouts, be dropped along the row the distance that num- ber will extend. The planter then takes a sack filled with one hundred cuttings and throws it over his shoulder, leaving the upper ends easy of access ; he then takes his dibble and proceeds to make holes for the cuttings. The dibble is made of a billet of wood, three to four feet long, and about two inches thick, with an iron-pointed sheath encasing the lower half of the implement to a few inches above the place for the foot, and with a cross handle at the top, like that of an auger, thus : [See fig. 1, next page.] In this implement we have made the place for putting the foot in the shape of a stirrup, as easier for the foot than the usual mode of making them, with a peg or pin on one side. It would doubless be better to allow the PLANTTNG THE VINEYARD. 81 iron to come five or six inches above and include the stir- rup, as being stronger than if of wood. The handle may- be fastened into it in a manner similar to that of a spade or shovel : to be made as light as pos- sible, consistent with proper strength. Or the handle may be made altogether of iron; in which case it will need to be much smaller. With the use of his hands and one foot the vintager presses this instrument into the ground where the cutting is to go, to the depth of fif- teen to twenty inches, or whatever depth the length of the cutting may require, leaving only two buds just above the ground. Let the dib- ble be worked each way to make the hole suffi- ciently wide ; then take it out, put in the cut- pj„ ^ ting, shove the dibble into the ground alongside a Dibble. of the plant, three or four inches from it, and press the earth against the cutting, and the feet on either side of it to compact the earth around it ; and then pass on to the next; and so on, until the plants on his back are all set: then take a fresh lot, and go on thus to the end. One man will plant 700 vines in a day in this manner. Proper length for cuttings and how prepared. As in everything else connected with grape culture, there is in this country a great diversity of opinion as to the proper lengths required for cuttings. Some say 10 to 12 inches ; some one foot and a half; some two, and some three feet. Muench says that 10 to 12 inches is ample ; Mr. Flint says 12 to 15 inches. Haraszthy proposed two feet; Detten three feet. But, if they be but tolerably close jointed, we think that cuttings 12 to 15 inches long, are about the right length, and will make root more readily than if they are put so deep as not to feel the warmth of the upper surface 4* 82 LAYING OUT AND of the earth. In the dryer soils of California a length of 15 to 18 inches may be best, perhaps. The cuttings should be cut from the vines so soon in the Autumn as the leaves shall have fallen and the past Sum- mer's wood, from which they are to be taken, shall be fully matured. Let them be cut off about an inch from the bud, at each end, with an inch or so of the old wood at the bottom. In California they may be used directly after being cut, or so soon as the rains shall have fallen suffi- ciently to enable the ground to be put in order. Where it is not practicable to use the cuttings as soon as made, let them be tied up in bundles of 100 each, where large quan- tities are used, with the upper ends all one way; bury the lower ends in some cool shady place, until near the time for planting ; then set the lower ends in water a few inches deep, until the buds have swollen, when they will be ready for use. In California they may be planted in January, if the ground shall be in proper condition. In the Eastern States they cannot, generally, be planted before the months of April or May. Nursery for Cuttings. If you wish to have a large number of roots before you lay out your vineyard, you ought to make a vine-nursery. Make a trench somewhat deeper than the length of the cuttings, the lower wall a lit- tle oblique, and fill it to the depth of a hand again with good earth ; into this stick the slips, and press the earth about the lower ends of them. By opening the second trench (as in trenching), the :irst is entirely filled, by which the lower wall is made somewhat slanting, and prepared for the second layer of cuttings, etc. The lower ends of the slips should ncA^er rest upon rough, unworked soil. In very dry weather water the cuttings in the evening ; but thf* water should not be too cold. The more hardy varie- PLANTING THE VINEYARD. 83 ties, as Yirginia Seedling, Delaware, etc., may be planted in the late Autumn, and covered with straw. It possesses this advantage, that the lower part commences to bark over in the winter, which must precede the sprouting of the roots, and that the earth gets well settled about the roots while the ground is still damp. It needs no hoeing or watering, and most of the young stalks grow finely. When the time comes for the young buds to swell, they must be helped a little, that they may work easily through the straw, keeping the soil, however, still covered. This mode will, we presume, with little variation, answer for all sections of our country. 2. BY LAYERS. The planter having determined what distance apart to adopt, is now prepared to line off his ground and mark the places for each vine ; but previous to this he must decide whether he will plant rooted vines, or cuttings ; and, if the latter, which we believe to be the best, as experience in California has pretty fully established, then he must deter- mine whether he will plant his ground all over at first, or 80 commence his plantation as to finish out his vineyard by layers^ subsequently to be made. This latter we believe to be decidedly the most economical plan for those who wish to start a large vineyard with little money. It is set forth very clearly in the communication of Col. Haraszthy, from which we have already made extracts. To make it (says Col. H.) more intelligible, we take 100 acres, plant the rows forty feet apart, in the row the vines are planted four feet apart, this will plant the first year 27,220 on ten acres of ground, and roads included, 12i acres to culti- 84: LAYING OUT AND vate; second year nothing is planted, but the above -vines cultivated; third year the same, but now, this winter, from each vine two layers are made, the layers are carried from the row, one each way, four feet, in a ditch, and the top brought above ground and pruned to two buds ; these layers and the main stem will bear this year. This opera- tion is repeated every year with the exception that there- after but one layer is made from each vine ; the whole is completed in seven years, so that in the named time the 100 acres are closely planted with 272,200 vines. The advantage of such plantation is this, that a person in the first three years cultivates only the equivalent of ten acres, and after that he increases twenty acres every year ; but these twenty acres will bear the very year when he makes the layers, and so he cultivates only paying vineyards. The Buena Vista layers gave the last year 21 lbs. of grapes in average. The mode is simple and has the advan- tage of needing no replanting, as layers never miss. The following calculations will prove to you the economy of the new method. Both calculations below are reckoned upon the same basis : Planting 100 acres, by layers, about four feet apart each way, when seven years old. Planting ten acres at $30 per acre $300 Cultivating, three years, at $20 per acre per year 600 Making all the layers 272,200, 1| cent each layer 4,083 Cultivating, fourth year $20 per acre 800 '* fifth year 1,200 " sixth year 1,G00 " seventh year 2,000 Total $10,583 plajS'ting the vine yard. 85 Cost by the old way of planting ; 100 acres, $30 per acre $3,000 Cultivating, seven years, $20 per acre per year 14,000 Total $17, 000 In favor of the new mode $6,417 on one hundred acres ; but the produce annually is still more in favor of this mode of planting. This we think an excellent plan ; but we would suggest a slight variation that we believe to be an improvement on the one recommended by Colonel Haraszthy. And that is to plant, at first, the rows thirty-six feet apart instead of forty, as it will come out, in the end, more evenly, and can be completed in six years instead of seven. To illustrate our idea, we give the annexed plans or dia- grams, marked A and B. Diagram A Shows one acre laid off in the manner we propose, and planted in rows thirty-six feet apart, and the vines four feet apart in the rows. The single rows of stars in the diagram show how the vineyard appears the first and second years; three rows, the third year; five rows, the fourth year ; seven, the fifth year ; and the sixth year, as it will be seen in section 6, the vineyard is completely cov- ered, making, after deducting for the road (21 feet), 2,376 vines, or 36 rows, with 66 vines in each row. 86 LAYING OUT AND * * * * ^ Tears. ^ * * * * * * * * * * * * * * * * % 1&2 i * * * * * * * * * * * * * * * * * * * * * * * * .>f;3(C3fC 5(c>(c>j( *** *** *** *** *** JtC*;*: *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** 9 *** *** *** *** «» *** *** *** *** *,ii* *** *** *** *** *** *** *** *** *** *** *+* *** *** *** *** *** *** *** ...,3(cjfC3((;^3f; j^cj^oto^cJ^C.... ....***** *****.... "";*:**** **4;** ***** ***** J)C***;^ >»C**** ***** ***** ****^ *3(;*** ***** ***** ::^c***4: >tc*4:** ***** ***** jf**** ::k 5k: *****)k>k *******.. ******* ******* • • 'T^ •T' 'T' -T' ^ ^^ >f» ,,,,-y-^^^-^^ T^ • ■ ******* ******* ******;<< ******* ******* ******* ******* ******>f ******* ******* ******* ******* ******* ******* ******* _ ******* ******* O ^;^C***** ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ******* ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ******** f, ******* ******** o ******* ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** ****************** 21 ft. ****************** Diagram A. 1 Acre : 10 by 16 Eods. Scale: 4 Pvods to tl le lucli. PLANTING THE VINEYARD. 87 Or, to show the increase of vines per year, and the number to be cultivated thus : No. of Yines. First and second years 264 Third year (2 rows layers added) '•92 Fourth " (2 rows more added) 1,320 Fifth " " " " 1,848 Sixth " " " " ; 2,376 To make this diagram still better understood, we have divided the acre plat into five cross sections. Commencing at the top of the page, the first section shows the appear- ance of the vineyard the fii'st and second years after planting; the second section, the third year; the third section, the fourth year : the fourth section, the fifth year ; and the fifth section the sixth year, or when the plantation is finished. COST OF ONE ACRE OF VINEYARD BY THE LAYER SYSTEM OF PLANTING, COMilENCING WITH CUTTINGS. Ploughing and preparing land $15 264 cuttings 2 Planting do 3 $20 Increased by layers, in six years, to 2,376 vines ; or. by adding the amount of $20 more to the expense, you may have 2,376 vines to your acre, 4 by 4 feet apart, the first year. COST OF PLANTING ONE ACRE BY THE OLD MODE,. WITH ROOTED VINES AND STAKES. Mr. Bull, of Concord, Mass., makes the following esti- mate for one acre of vineyard : 88 LAYING OUT AKD 126 vines at $25 per 100 $181 50 40 loads compost 40 00 • Ploughing 6 00 Carting and cross ploughing 3 00 '726 poles at one cent T 26 Planting, two men, ten days 30 00 $267 76 Cost of cuttings and layer system 20 00 Balance in ffwor of the cuttings and layer system.. $247 76 Or over 1,200 per cent, in cost, besides an increase of over 30 per cent, of vines, which will of itself more than compensate for the difference of time at which the vines will come into bearing.. Or, as we have shown, you can bave 2,376 vines on your acre for $40. DiAGEAM B Represents a vineyard of 100 acres, laid out on a similar plan to that of diagram A, only in blocks of 108 by 815 feet, with roads between every two blocks 12^ feet wide, beside a margin next the roads, on both sides, for the rows bordering on them, of two feet more, making the actual space between the border rows of each block, across the roads, 16^ feet. A main road or avenue runs through the centre of the vineyard lengthwise, twenty feet in width, dividing the tiers of blocks, and into which all the cross- roads enter. Each block is to be planted, the first year, with three rows, lengthwise ; the first row being planted eighteen feet from the line of the block or road ; the next row thirty-six feet from that, and the next thirty-six ftet from that, and eighteen feet from the opposite line or border. The first year, as shown in diagram A, these rows are planted with vines or cuttings, set four feet apart in the PLANTTN^G THE VINEYARD. 89 row. These are cultivated by ploughing, or using a culti- vator, say for three feet on each side of the rows, the first 8I5FT. mimim/mimiwmssm'/mmm/nm 2'dfeet. 815 FT. DiAGEAJkl B. 100 Acres: 100 by 160 Rods. Scale 40 Eods to Inch. 90 LAYING OUT AND and second years ; or, to make it more intelligble, we will state the matter tlius : First year. Plough, sub-soil and harrow a space six feet wide, eighteen to twenty inches deep, planting the row of vines or cuttings in the centre, four feet apart in the row ; which will make from ten to fifteen acres to work. Second year. Till with the plough, cultivator and hoe, these vines ; and plough, also, three feet more in width, on both sides, as a summer-fallow, to be used the next year, for new layers. Third year. The ground being well prepared, as early as March, or just before the vines begin to grow, start from each vine of each row, one layer on each side of the row, carrying them four feet in a trench made for the pur- pose, by pressing a broad spade into the ground to the depth of nine or ten inches and prying it back and forth ; turning up the ends of the layers, let them protrude from the earth far enough to bring two or three buds above ground. About two inches below the lowest bud, where the end of the layer is bent to form the new vine, cut a slit, an inch or so long, with a sharp knife, on the under side of the shoot, upwards and to about the middle of the layer, as at e, e, e, e, in fig. 2. When the layer is laid down, all the buds excepting two or three at the extreme end, and two or three left to produce the roots, should be rubbed ofiT to prevent their sprouting between the rows. During the season break off all surplus suckers, leaving only two or three shoots for bearers, etc., on the new vine. Cultivate, as before, and plough^ also, three feet more on each side of the rows, for the next year's layers. This year, if the vineyard has been well managed, and the seasons favorable, both the parent vine and the offshoot may be expected to produce some fruit. PLANTING THE VINEYARD. 91 Fourth year. Plough, sub-soil and prepare the borders, t]}is year four feet each way, for another course of layers, from the canes or shoots made by the layers of last year's growth, the same as the last year; cultivating also, of course, all the vines previously planted, with a shallow cultivator, so as not to interfere with the layers. FlGITEE 2. Appearance of the Vines at the close of the Fourth Season. a. Original cane with four Seasons"' growth. &. &. Layer Plants, with two " " c. c. " " " one " " d. d. Where layers are cut apart. «. 6 Slits to aid in forming roots. Fifth year. Proceed the same as the last year, in mak- ing one more row of layers from each of the two layers of the last year's growth, ploughing the ground adjoining that ploughed last year, to the width oi five feet, which will meet the summer-fallow ploughing from the opposite direction. Sixth year. Plough over, sub-soil, etc., the summer- fallow of last year, and extend the layers four feet more each way ; the whole vineyard can now be ploughed both ways ; and now the whole ground is completely covered, 92 LAYING OUT AND as in fifth cross section of diagram A, and we "have a com- plete vineyard of 100 acres, four feet apart each way, con- taining 242,352 vines, all more or less in bearing condition ; and part of the layers having been in bearing from the third or fonrth year, enongh, it may be fairly estimated, to pay the expense of cultivation for the fourth, fifth and sixth years, and leaving a large margin for profits. To illustrate the appearance of the layered vines the fourth year, we refer to fig. 2. Cost of Planting One Umidred Acres by Cuttings and Layers. To sum up the results, the cost, advantages, etc., of the foregoing system of planting, we have prepared the following table, showing the increase year by year, as well as the final result : First year To cultivate for vines, $15 per acre . "• " Summer-fallow, $5 per acre 27,000 cuttings, at $5 Planting do., at $2 per 1,000. . . Cultivating do., $15 per acre . . Miscellaneous expenses, say... Total expenses, first year . Second year . Land and yines to cultivate, per acre, $15 Eeplacing cuttings that miscarried . Total, second year Third year . . 53,356 layers to make, at IJ cts Cultivating. &c., at $20 per acre Total, third year Fourth year . 53,'-56 new layers Cultivating, $20 per acre Total, fourth year FiftJi year . . . 53,860 new layers Cultivating, at $20 per acre Total, fifth year Sixth year . . . 53.860 new layers Cultivating and roads, $20 per acre.. Total, si.xth year Total cost of planting vineyard of 100 acres, at the end of six years Acres. 10 Vines. 5 27,000 80 26,928 45 80,784 65 134,640 90 188,496 100 242,352 Cost. $150 25 135 54 150 86 450 50 800 900 800 1,800 800 1,800 800 2,000 r.oo 1,700 2,100 2,600 2,800 $10,800 PLANTING THE VINEYAED. 93 SuMMAET OF ToTAL CosT of Planting and Cultivating Vineyard of 100 acres (icith 242,352 vines, after sixth year) ; with cost of wine making, tanl's, cashs, fixtures, etc. Also estimate of the yearly proceeds of vineyard, estimating wines at 30 cents, and hrandy at $1.25 per gallon, allowing 15 pounds of grapes for one gallon of wine. Pkodtjcts of Vinetakd. Years, 1&2 3 4 5 9 10 Bearing Vines, No. 30,000 90.000 150.000 2i»0.o00 242.352 •-i42,352 242,352 Grapes, Pounds. 212,000 450,000 700.000 1,000.000 1.200,0*0 1,200.000 1,500,000 Wine, Galls. 14,000 30.000 46.666 66ti66 72,5:10 72,.')00 75,000 B'ndv Gulls. 732 1 500 2.31 S 3.125 3.W0 3,640 4,000 EXPENDITUEES. For Viney'd J $600 1 500 1,700 2.1(10 2.600 2,800 3,000 3,000 8.000 3,000 For Wine Making. $3,030 4,454 5,615 6.i)2' 7,545 7,000 7,000 Cost of 100 acres of land for vineyard, and inclosing same with hedge, at $50 Cost of makins 1S.955 galls, brandv, at 25 cts Value of 100 aeres of vineyard after 10 yrs., at $100. . .$10,000 " 243.352 vines " '' at 50 cts. . 121,676 " buildings, wine cellars, etc 16.444 Total amount of profits. Annual Total $1,100 1,700 5,130 7.054 8,415 9.925 10,545 10,000 10,000 $68,869 5.000 4,438 $78,307 Income. A nnual Total, $5,115 10,875 16,S97 23,906 26,300 26.300 27,500 $136,893 148,120 $285,013 73,807 $211,706 . PETAIL COST OF WINE MAKING, ETC. The detail of the cost of tanks, casks, barrels, wine- presses, machinery, and wine making, as estimated in the foregoing table, may be stated thus, for a vineyard of 100 acres, and 243,352 vines: 94 LAYING OUT AND Year. Expense of wine making, at 5 cts. per gall. Press- house expenses. Fermenting tanks, 4,000 galls, capacity $130 each. Barrels for wine when made, at 5 cts. per gall. Total. Galls. Cost. No. Cost. Galls. Cost. 4tli] 5th j 6th j 7th j 8th i 9th -j 10th 1 14,000 30,000 46,666 66,666 72,500 72,500 75,000 $735 1,500 2,333 8,333 8,625 8,625 8,625 $870 1,362 1,785 2,092 3,005 2,460 2,460 5 6 5 5 3 3 3 $650 780 650 650 390 390 390 15,500 16,250 16,950 17,000 10,500 10,500 10,500 $775 812 847 850 525 525 525 $8,030 4,454 5,615 6,925 7,545 7,000 7,000 In the foregoing estimate, it will be seen, we have allow- ed |20 per acre for after-cultivation; the Buena Vista Commissioners state their actual cost to be, in 1864, $6.03 per acre, including the pruning of vines, allowance for superintendence, wear and tear, &c. They think it may- increase with the age of the vineyard and hand-cultiva- ting, to $24 per acre. We have allowed $2 per thousand for planting the cut- tings. Mr. Harazsthy, the younger, says one man will put in VOO per day ; our estimate will allow |1.40 per day for laborers. They are usually to be hired for |1 per day, that is, Chinese laborers. In the above calculation we have stated, in round num- bers, the amount of land cultivated for vines at ninety acres, leaving ten acres for roads. The more exact calcula- tion would make the roads 11.03 acres, leaving in the vineyard a small fraction less than 89 acres of vines, closely planted, four feet by four; but the number of vines is, as above, 242,352. All the cultivation required for the roads, is to keep the PLANTING THE VINEYARD. OJT grass and weeds from growing. The intervening space between the rows of vines, for the first three or four years, may be planted with such crops as the vintager may choose, taking care that whatever they may be, they shall not be allowed to encroach upon the vines. The layers may be detached from the main stocks the second year after being laid down, if the layer-plant is sufficiently rooted, as it doubtless will be. Why we pro- pose to put the layers so deep (say 8 to 10 inches), is so as to allow a shallow narrow cultivator, or small shallow plough, to pass over them (say six inches deep), between the newly-formed row and the parent stock, without dis- turbing the layer. Great care will be required in this respect. It would be better to sumnier-f allow the ground for the original planting where it is practicable ; at all events, it may and should be done every year, as the planting pro- ceeds, as it will enable the cuttings to be put in, or the layers to be made either just before or immediately after the first rains, which will ensure their growth, even though the succeeding season should be one of drouth. Ploughing can be hired done, where the planter has not yet his teams, ploughs, etc., for |2 per acre, where gang ploughs can be used ; on hilly land, hill-sides, etc., it will cost more. In the Massachusetts Ploughman, we find the following on the subject of propagating by layers : We know of no reason why a " layer " will not make as good a bearing vine, as one propagated from an eye, or a cutting ; yet some horticulturists seem to think that there is some difiierence. A layer is when a vine is laid down in a trench^ a few inches deep, and when the new wood has grown from each 9o LAYING OUT AND eye a few inches, the earth is thrown in around the canes shooting up, and they form roots at each growing eye, or bud, and by fall each cane becomes a well rooted vine. In setting out layers they sometimes fail to grow from the buds, owing to being less of them than on vines grown from cuttings ; but they will in nearly every case — and in all cases, if the roots are kept moist — grow from the shoulders of the roots ; therefore let no one con- sider such a vine as dead till it has time to throw up a shoot or two from under the soil, which will be in June or July. For the forty-four blocks in our diagram of an hun- dred acre vineyard, we would suggest the following: LIST OF FORTY-FOTJR CHOICE VARIETIES OF GRAPES FOR A VINEYARD OF 100 ACRES IN CALIFORNIA, [Each block, when first planted, contains 3 rows, and 204 vines in a row, and 26,928 vines altogether; when complete, 27 rows, and 5,508 vines, and the whole 44 blocks contain 242,352 vines.] Blocks. Varieties of Grapes. First Planting. When Finished. 3 3 3 2 2 2 Black Hamburg, for Wine and Table. White Muscat of Alexan- dria, Table and Eaisins. Feher Szagos, R. and T. Lombard or Flame-colored Tokav, • T., E., and W. Black July, W. Black Burgundy, W. Carried forward 1,836 1,836 1,836 1,224 1,224 1,224 16,524 16.524 16,524 11,016 11,016 11,016 9,180 82,620 PLANTIISrG THE YHsTEYAED. 97 Blocks. Vaeieties of Grapes. FresT Planting. "When- Finished. Brought forward 9,180 82,620 2 Larga, or Malao-a Bloom, R. and T., 1,224 11,01? 1 White Frontignan, T. and W., 612 5,508 1 Ro3'al Muscadine, (( 612 6,508 1 Black Frontignan, u 612 5.508 1 Black Prince, « 612 5.508 1 Grrizzlj Frontignan, (( 612 5,508 1 Black Morocco, (( 612 5,508 1 White Tokay, « 612 5,508 1 Rose of Peru, « 612 5,508 1 White Malvoise, (i 612 5,508 1 Charlesworth Tokay, It 612 5,508 1 Syrian, u 612 5,508 1 Verdelho, il 612 5,508 1 White Sweetwater, 11 612 5.508 1 Black Muscat, u 612 5,508 1 White Hamburg, 1. 612 5,508 1 Zintindal, (( 612 5,508 1 White Rissling, « 612 5,508 1 Aleppo, R.. T., and W. 612 ■ 5,508 ■ Red Chasselas, T. and W. 204 1,836 l] Rose Chasselas, W. 204 1,836 Black Cluster, w. 204 1,836 ■ Black Lombardy, R, T., and W. 204 1,836 l] Miller's Burgundy, u u 204 1,836 Bowker, (( (( 204 1,836 H Tribbiana, l( (( 306 2,754 White Corinth, Raisin. 306 2,754 1 Mission, T. and W. 612 5.508 1 Muscatel, R., T., and W. 612 5,508 1 Proximen (Malaga), a <( 612 5,508 ( Catawba, a (( 204 1.836 1-^ Delaware, << It 204 1,836 f Concord, <( u 204 1,836 l\ Hartford Prolific, (( (( 306 2,754 Herbemont, (( (1 306 2,754 Isabella, U (( 204 1,836 14 lona, (1 (( 204 1,836 • Clinton, (( (( 204 1,836 26,928 242,352 98 LAYING OUT AI^ For a description of the several varieties, see Part YIIL, under their several heads. Those who may choose to plant more of the Mission grape, or to make any other change in thv=^ foregoing list, will of course use their own discretion in doing so. 3. BY EOOTED PLANTS. Planting Mooted Vines is a proceeding so well understood that it is scarcely necessary to enter into a detail of the process in this place. It is a much more slow and expen- sive process than that with cuttings ; and must, we think, eventually give place altogether to the modes of propagat- ing by cuttings and layers ; nor is there much, if anything, gained in point of time, for the one will come into bearing about as soon as the other, and will, in many localities, make stronger, healthier vines. By the veranda of our consular mansion in China, we planted both cuttings and rooted vines ; the former made a growth the first year of twenty-five feet ; the latter a few feet less in length, and it bore a few bunches of grapes. As we wished them for shade over our trellised veranda, we did not check their rampant growth, but found that cuttings were a little ahead of the rooted vine in luxuriance and thrift ; and thus we believe it to be in other places. The cost of rooted vines and the labor of transplanting them are so much more than cuttings call for, that, excepting in small, choice lots, for the garden or border, we cannot recommend that system of planting. We agree with Dr. Strentzel in the opinion that whenever cuttings can be obtained of thrifty growtii, tnicK, short-jointed, well ripened wood, and of proper length, and can be planted early in the season, they are preferable in PLxiNTING THE VINEYARD. 99 vineyard culture, as the first growth of roots are un disturbed in their natural inclination to grow to their best advantage, and soon overtake rooted vines. Some foreign varieties, yet scarce, and of slender gi'owth, it is preferable to transplant when rooted two years in nursery. Yearling plants have but scanty roots, and these get so mutilated in the process of transplanting, that they are nearly worthless. But for the information of those who may have rooted vines in their nurseries, and desire to plant from them, and who wish to use stakes for their vines, we give the follow- ing directions from Muench, which we think will answer for almost any meridian : If roots instead of cuttings be procured for the first planting, make by the stake a sufficiently large and deep hole, throw some dirt from the surface into it, hold the stem against the stake and spread out the roots with care in the hole, over which put some loose earth, which must be a little presseddown with the hand. It is a great fault to plant too deep. The upper roots should not lie more than three or four inches deep. (In the dry soil of Califor- nia they will require more depth.) Make a little mound around the stem lest the plant sink too low when the earth in the hole has settled. If the earth be dry, pour a little water on the roots when planting. Many, before j^lanting, shorten the roots to a few inches, the need of which I do not understand. The more roots there are from the besrin- ning, the better the growth will be. Only in seedlings do I cut off these roots that are too puffy. All the old wood should, in planting, be covered up, and of the growth of the previous year but one or two buds should be left ex- posed. Roots of one year old should only be planted when hardy ; others should be left in their places another year. 100 LAYING OUT AND For weak roots, mulching, that is covering with straw or leaves, is very beneficial. In speaking of this mode of planting in California^ Wil- son Flint says : Rooted vines designed for planting out should be taken up from the nursery before the warm days | of February, so that their buds are not swollen. On being taken out of the nursery, they may have their tops short- ened back to within one bud of the old cane, and the roots pruned at the sanie time, when they can be heeled in ready for planting out, which is best to be done either in Decem- ber or March. Where there are more than one set of roots, it is best to prune the lower ones nearly back to the cane, as this induces, afterwards, a top-like tendency. The up- per, or surface roots, may be left longer, and spread out so as to reach beyond the lower ones before they delve down ward. This practice, it will be observed, prevents the roots from interfering with each other. The query of Mr. Muench, our Missouri author, as to the advantage of pruning the roots of vines, is thus answered by Mr. Flint, our California viniculturist. Col. Haraszthy suggests the following mode : When the land is laid out, and a stick staked at every point where a vine is to be planted, a hole must be dug twenty inches square and about two feet deep. The ground from said hole is to be laid out as follows : the top ground to your right, the second ground to the left, and the third in front of the hole ; then the bottom of the hole should be well dug up with the spade, leaving the last ground in the hole. The earlier the holes are thus finished before plant- ing, the better ; then the longer the earth is exposed to the atmosphere and rains, the more it will be fertilized. Before you begin to plant your vines, have the holes filled, fox rooted vines, to within about six inches of the top ; if foi PLANTING THE VINETAKD. 101 cuttings, about ten inches. First the ground to your right, being the top ground, is thrown in tlie bottom of the hole, then that on your left. This done you proceed to planting. When the holes are filled, as above described, if you plant cuttings, have said cuttings two feet long, bend the cuttings ten inches deep in the hole, near to a right angle, the lower part of which is laid horizontally on the bottom, and the upper part on the side-wall of the hole, the top of it to be above the ground three inches ; then fill the hole from the ground surrounding it, which, of course, is top earth ; then tramp the earth first on your cutting, that no vacancy shall remain in the hole, otherwise foul air will gather in the vacuum, and the cutting become mouldy and die. But if you plant rooted vines, your holes wUl be filled to six inches. Now take your rooted vine, spread the roots on the bottom, and throw from the surrounding top ground on the roots ; shake them well, so that the pulver- ized earth shall get amongst the roots ; then tread gently with your foot around the plant. After this the ground is to be so leveled about the vine as to leave a dish-like ex- cavation around the same, as a receptacle and conductor of moisture to the roots. Be careful never to plant your vines too deep. It is better if you make a mistake to have them too shallow than too deep. The suggestion of Col. H. to have a small sink-hole left about the plant, is diflTerent from that of Mr. Muench, M'ho proposes to hill it up for settling. We should think that if the ground were left even, it would settle enough to allow of its gathering the moisture, which is, of course, more necessary in California than in the Eastern States. 102 LAYING OUT AND 4. BY SEEDS. The following is the process as given by the editor of the Rural American : We have grown seedlings extensively, having now some 2,000 bearing seedling vines, or old enough to bear fruit, and will describe our system of propa- gation, etc. The first seed sown, in 1860, was sown in drills, about one foot apart, in November. The seed was scattered thickly, perhaps one hundred to the foot, in a drill three inches wide and one inch deep. We covered the seed about half an inch deep with fine garden soil. The following spring we watched the drills closely, but saw nothing but a rank growth of weeds, till about the 10th of June, when the seed vegetated, looking very much like peppers when the plants first appear, with two leaves, rather broader than those of the pepper plant. In a few days the rov,^s were covered with the plants, and soon the third leaf appeared, which had all the shape, form, and characteristics of the full-sized grape-vine leaf We weeded out the rows, and kept them free of weeds till Fall, when we had several thousand young vines, grown closely together, but each with a small well-ripened cane, a few inches long, and with good roots. In November of 1861, we dug them up with a vine fork, without much dis- turbing the ground, as we expected a second crop of vines from the same seed the following June. We laid the vines upon the surfice of the soil, and covered them in layers with earth, and left them till the following spring, when we set them out in row^s five feet apart, and two feet apart in the rows, for the purpose of allowing them to remain there till the time for fruiting, wliich is in the fourth and fifth years. We now have a large number that will PLVNTIKG THE VINEYARD. 103 produce fruit this year, some of which will, probably, be worthless, and some good ; and possibly one or more vines may produce a really valuable grape. In regard to the second crop^ alluded to above, it came in June, quite as numerous as that of the preceding year ; and here we will observe, that Dr. Bull, the originator of the Concord grape, thinks that the best and strongest vines come up the second year. We, however, see no good reason for such an opinion. The second lot of grape seed sown was placed in a box (there was a half a bushel of seed) holding four bushels, in November, 1864, and mixed with earth, filling the box, and left standing in our garden through the winter of 1864-5 ; and about the middle of May, 1865, it was sown in drills, came up in June, and now we have a large crop, second year's growth, in the same drills. 5. BY GEAPTING. Still another mode of cultivating the vine is by grafting. This may become necessary when the vintager finds, after his vines begin to bear, that his fruit is of an inferior quality, or where he wishes to improve upon his old varie- ties. And in small gardens, or borders about the house, it is an interesting and pretty sight to see a little grape tree or vine, containing half a dozen or more varieties of fruit, combining all shades of color and variety of sizes. Mr. Miller, the pioneer orchardist and viniculturist of Pleasant Valley, Solano County, in this State, grafted his whole vineyard of many thousands of vines, which were of the Mission or California varieties, some years since, with the choicest varieties of European grapes, which are now in 104 LAYING OUT AND full bearing, embracing the Black Hamburg, the White Muscat of Alexandria, the Chasselas de Fontainbleaii, or Royal Muscadine, as it should be called, etc. And finer, more luscious fruit than is grown on these vines, we have rarely seen produced in the finest grape-growing regions of the Mediterranean. From one block of 2,000 Muscat of Alexandria, Mr. M. informs us that he had, last year, (the third year after planting), an average yield of one dollar and a half per vine ! Out of some 30,000 growing vinos in his vineyard, he has only two or three hundred of the California natives — those beino^ vines that the o;rafts failed to grow from. Dr. S. J. Parker, of Ithaca, N. Y., suggests the following mode of grafting the gr^pe ; The most successful way to do it is to dig up a root of the Isabella, as that will grow anywhere south of Canada, and cut it in lengths of three inclies to a foot long, according to the rapidity with which the vine is desired to be grown ; insert the scion into the upper end of this root stock. This can be done at any time of the year, but early spring is the best for this mode of grafting, whether for pots or to be put out in the open soil on " borders," that mysterious word to most farniers, but which means any suitable fence out of doors, in its common acceptation. A friend of mine is very successful in grafting ; he recommends one year old Isabella vines, not pieces of roots. A Long Island cultivator grafts the grape vine the same as he does pears, apples, etc., and, he says, with almost in- variable success. He sets on young side-shoots near the bottom of the parent or main stem, and as close to it as it can be done. He uses basswood matting for bandaging the grafts and well-worked clay, and over all some moist- ened moss. He has had them to ripen from ten to twelve PLANTING THE VINEYARD. 105 feet of wood in one season. We see no reason why this should not succeed as well as other grafting. On this subject Mr. Detten says: By grafting, with good judgment, the maturing of the grape may be hastened, or its quality improved, or both. For this purpose I would recommend grafting by approach. In doing so, the stock or branches of two different vines are brought together, slicing out a corresponding portion from each, and binding the two together, the wood and bark correctly fitting. Cotton twist may be very appropriately used for binding them together. Then tie to a stake until union be effected. When union is complete, cut aw^ay the vine w^hich is not wanted above and the root of the other vine below, and the grafting is finished. These examples are sufficient to show what can be done in the Avay of propagating the vine by grafting, where it becomes necessary to do so. But, as we have already in- dicated, of all the modes for propagating and cultivating the vine, we give the preference to that of using cuttings and layers. Mode of Packi7ig Grafts arid Cuttings. When it becomes necessary to bring grafts, cuttings or scions from a distance, the following method is the one substantially proposed for packing them, by Muench, in his School of American Grape Culture : First wrap them in damp moss, or wet cotton, or even a wet newspaper will do ; then cover them closely with oil silk, or thick oil cloth (paper?), and over this a thick paper on which the address may be written. Write on it *' Grafts," which will make the postage quite low. [The 106 LAYING OUT AND U. S. postage is two cents for every four ounces, or eight cents per pound, for parcels not exceeding four pounds each. — Author.] The recipient should take the wrappers j off immediately, mark down the varieties, and then bury the scions in the earth until grafting or planting time. In Copeland's Country Life, we find the following : It is very easy to send cuttings to great distances without destroying their vitality, if placed loosely in a tin case, with half a table-spoonful of water, more or less, according to the size of the case, which should be hermetically sealed. If placed thus loosely in the case, we should think they might be injured by shaking about and breaking the buds off, or injuring them. If a little cotton were wrapped around them, it would doubtless obviate this danger ; or put them in an air-tight tin can with powdered char- coal, moistened slightly, is said to preserve them perfectly. 6. BY EYES. The eyes should be prominent, well developed, and on the last year's wood ; cut an inch above and an inch below the eye ; select a number of small pots or boxes of five or six inches in diameter, fill with rich light loam, leaving small apertures at the bottom for sufiicient drainage ; set the cuttings so that the eye shall be covered by at least an inch of the loam. The pots or boxes should have a bottom heat of 70° to 80°, and the air kept at a temperature of 60° ; the buds will soon begin to germinate ; keep the earth in which the plants are a little moist. As soon as the shoot is above the surface, water occasionally, and take care that no worms get among the plants. In a month or there- PLANTING THE VINEYARD. 107 abouts they will become fine plants, six to eight or ten inches high, and may be removed to the garden or borders where required to grow. Or, instead of the above mode, which we find recom- mended by Copeland, the buds or eyes may be planted out directly in the nursery or propagating ground. Mr. Barry, the well-known pomologist of Rochester, N. Y., on returning from a recent visit to the Lake Shore Vineyard, on the Ohio borders of Lake Erie, speaks thus, in the Rural New Yorker, of the propagating grounds con- necting with those vineyards: It is estimated that nearly a million of young plants are on the grounds, all propagated from eyes the present season, in the open ground. They are planted closely, three or four inches apart, in beds about four feet wide, and all covered an inch or two deep with tan-bark. Except in some spots, where the wood was defective or the soil unsuitable, the crop is quite satis- factory. Mr. B. says the Catawba is still the prevailing grape grown in those vineyards. This system of propagating, however, can scarcely be recommended for general use, except where it is desirable to multiply choice varieties that are scarce. 7. BY HYBEIDIZING. This is a system of producing new varieties of the grape by crossing the different kinds by means of mixing the pollen of the flowers of the varieties chosen to experiment with. This is a very interesting study, doubtless, to those who have the time and patience to experiment, but it is rather a slow process for Californians to pursue at present, to any great extent. Still for the satisfaction and convenience of 108 LAYING OUT AND connoisseurs and of those who may possess the taste, patience and time to pursue this interesting branch of natural science, we will transcribe a brief extract from a description of the process, as embodied in an interesting paper on this subject, written by Dr. J. S. Parker, of Ithaca, N. Y., and published in the Keport of the Depart- ment of Agriculture for the year 1864 : The grape opens its flower by a singular process, differ- ent from most other plants. We see the cherry, peach and apple expand their petals, and retain them with their white or red colors several days ; but the grape has its petals so united at the top of the flower that, as it opens, the petals are drawn off from their attachments and cast off" in a sort of hood that falls to the ground, leaving the stamens and pistil naked. If there is any dif&culty in making hybrids it is in the removal of this hood, which should be done as soon as it is loose, and before it is natu- rally thrown off, and so to do it as not to jar down the pollen of the stamens on the top of the pistil, for I have often seen the pollen fall like a minute cascade of yellow particles, so heavy it is, and so direct and rapid its fall. Notwithstanding this apparent difficulty, the hood can be easily removed by the use of forceps and scissors no more delicate, nor by hand more steady, than is required by the surgeon in many cases daily demanding his skill. One circumstance I have not seen noticed ; it is, that as soon as the hood of petals is off, the top of the pistil begins to be covered with a minute globe of transparent fluid, beauti- fully clear and highly refractive, glistening like a dew drop on thd top of the pistil. It takes usually from a few moments to an hour or two, according to the weather, for this minute globule to be perfected. Now, no impregnation can take place unless this minute PLAIO'ING THE VIXETARD. 109 drop of fluid is secreted so far as to receive the pollen — that is, Tintil it is almost or quite expanded to its full extent, which is rarely before the petal hood has fallen whether by art or nature. One more fact — the pollen falls on, adheres to and sinks into this minute drop ; and as soon as a sufficient quantity has thus been received by this drop of fluid it becomes turbid or milky, losiug its transparency, and is drawn into certain pores or tubes, which are seen by their mouths as roughness on the stigma, which is the enlarged portion on the top of the pistil. Thus if the pollen is abundant, and the weather favorable, a few hours may suffice ; if not, a day or two, or even the third day, may be required to complete the impregnation. After the third day I have not noticed the drops of fluid, even when the impregnation failed, the top of the pistil being dry. A rain may wash this drop oflT ; and hence, though the season is otherwise favorable, there may be a large failure of grapes, though the drop is often renewed, at least once or twice after an accident Early in the morn- ing of the first day of the opening of the flowers, at or soon after daylight, a few of the petal-hoods fall and a few drops expand, but not many until the genial warmth of nine or ten o'clock is reached, which is the most favorable hour for the operation of hybridization. The operator then taking his stand close by the bunch of flowers, cuts away those that have opened and expanded the drop fully, while he watches for the loosening of a number of petal- hoods ; these he immediately removes, either with fine for- ceps or the point of fine scissors, his eye closely watching whether any other bursts and lets fall a stream of pollen on the somewhat expanded globule. At this stage there is no fear of pollen dust ; it falls, as I have said, heavily and quickly downward. If the globule of the pistil has 110 LAYING OUT AND escaped this danger, the operator allows a moment to pass, that the others may expand or bend outward on their stems when he cuts them away. Thus he selects and oper- ates on as many flowers as he desu-es, or which open that morning. He now watches the maturing expansion of the minute globules on the top of each pistil, and as soon as they have acquired a full roundness, curving to the smaller vase by which they rest on the pistils, he knows they are ready to receive the pollen artificially. On a favorable day this takes but a short time ; in less favorable weather hours may be needed, and in bad weather even a day or two. But when the right moment has arrived he dusts the globule freely, sprinkles it with an excess of pollen, then waits a few hours to see if the globule has lost its clear- ness, and IS withdrawn down into the recess of the germ to perfect the seed of the future grape-vine. If so, then the hybridization is complete ; if not, he must re-dust the globule every few hours while it is visible. These extracts, all that we can find room for in our little work, intended only as an epitome of grape culture, rather than an elaborate scientific treatise, must suffice; they will doubtless give the reader some idea of this interesting process ; and those who intend to pursue the subject extensively, will find it necessary to have recourse to more elaborate works on the subject. The kinds of grapes recommended by Dr. Parker to use for fertilizing our native varieties, are the Black Ham- burg, the Chasselas Musque, White or Gray Frontignan, and the White Muscat of Alexandria. Mr. Edward I. Rogers and John Fisk Allen, both of Salem, Mass., are the only two gentlemen that have, as yet, we believe, produced any very valuable new varieties of the grape from this system of hybridizing j if we except, PLANTING THE VINEYARD. Ill perhaps, Mr. Jacob Moor, of Rochester, and a few others, of less note. The Clover Street Black, and the Diana Ham- burg, produced by Mr. M., are said to be fine varieties, and will be found more fully described under our head of Native Yarieties of Grapes. PART Vll. PEtJKlNG AND AFTER-CTJLTTJEE. Diversity of opinions and practice on the subject of Pruning; ; how it is done in Europe, — Malaga, — Morocco ; close pruning considered necessary to produce fine flavored grapes or choice wines ; the vine must be trimmed, and now ; pruning sliould have reference to the formation of wood for the coming year, and the forming of fruit in the present; various authorities on the various modes of pruning ; pinching-in ; Mr. Fhnt's description of a model vineyard in El Dorado County, and the way it is pruned; pruning should not be done whil'' the vine is maturing its seed; low pruning preferred; CoL Haraszthy's opinion; no staking or irrigation necessary ; summary of pruning operations for each year ; Summer pruning and suckering ; modes of pruning and training at the East ; Grape Hints for the vintager ; save your cut- tings, etc. Having in the preceding pages discussed the various modes of planting and propagating the vine by cuttings, layers, rooted plants, seedlings, grafting, etc., we will now proceed with the process of Pruning and after-culture of the vineyard. And there is on this branch of our subject, also a great diversity of opinion and practice. In this country, and especially in the Eastern States, vinegrowers have been so long in the habit of training their vines over arbors, trellis- work, or with stakes, that it has come to be a settled pre- judice, as well as practice, to consider the vine as unable to stand alone, or to be successfully cultivated without some or all of these accessories, notwithstanding the expen- 114 PRUNING AND sive nature of many of them ; and this, too, in the face of the well known facts that in nearly all the most extensive and model vineyards of Europe, where viniculture has become a practical science, and a leading element in the productions of the world, all such useless appendages and accessories have been discarded and ignored, and the vine been made to stand alone and unsupported, and bring forth its beautiful clusters of luscious fruit without the extra- neous aid of stake or trellis. Mode of Trimming in Malaga. — In passing among the vineyards of Malaga, in the month of April, the appearance of the vines was most singular, especially to us, who had been accustomed to see vines trained to a trellis or stakes ; as these Malaga vines, having been trimmed back close, leaving only three or four spurs on the stock or stump, which was scarcely a foot in height, the young shoots were springing up from the spurs of the previous year's growth, forming a rounded head of foliage, resembling, a little way off, hills of tomatoes or beans ; they were about four feet apart each way, and extending far up on the hill-side plan- tations. But this close trimming is necessary, to ensure the choice rich fruit for which Malasja is so celebrated. The Mode of Trimming in Morocco is somewhat differ- ent. There they let the vines trail on the ground, trim- ming off only the lateral shoots, leaving the main branches to grow ad infinitum. They do not, of course, get as fine grapes by this means, but the Moors are not very par- ticular on that score, although, when they occupied Anda- lusia, they were among the most skilful and successful horticulturists in the world. We may describe these vineyards of Malaga and of the Moors more particularly in another part of this work. AFTER-CULTURE. 115 THE VINE MUST BE TRIMMED, AND HOW. The vine will produce fruit, without any trimming or pruning, as we see by the multitudes of wild vines that festoon the lofty forest trees in our primeval woods ; but the wild Fox or the Scuppernong will hardly compare with the noble clusters of delicious grapes that are found on the dwarfed vines of our gardens and vineyards. As another writer has tersely said, the aim of the pruning should be the forming of wood for the coming year, and the forming of fruit in the present. It is clear that some system of trimming must be adopted ; and what shall it be? This, as has truly been said, is another Gordian knot. On this subject Dr. Strentzel remarks : many persons, basing their assertions on experi- ence, declare that it is injurious to check the natural growth of plants, especially the vine, as it tends to curtail their longevity and deteriorate the quality of the fruit; that by curtailing the length of the growing canes we destroy the balance of power between them and the roots, and that the vine must eventually perish from that cause. Others, again, in extremis^ advise to nearly denude the vine of foliage and take oif the principal growth of wood. Now, to these it is hardly necessary to answer — though the proceeding, once tried, is an experience dearly bought. So we take the responsibility of advising all new beginners not to follow it. It is not so with the first class. Now we assert that judicious trimming is indispensable to the production of fine fruit, to which, probably, the experience of most cultivators will assent ; but we further assert that there cannot be a balance of power lost, because the growth of IIG PRUNING AND roots is governed by the growth of the branches, and by curtailing the superfluous wood, we obtain an extra supply of nourishment for the fruit, or for new wood, as the case may be. Mr. Flint in one of his prize essays, makes the following observations on this subject, in which we concur in the main. After years of experiment (says Mr. F.), the writer finds that the best mode of training the grape in California is to form the heads of the vines within from six to twelve inches of the ground, allowing a greater number of branches to grow as they attain age. It will be seen that this plan saves the cost of stakes, and the labor of tying up the vines. But its greatest advantages are, that this low or horizontal pruning induces a more equal distribution of the sap, so that the buds break equally strong their entire length, and the foliage shelters the grapes from the scorching sun, and affords a blanket at night to keep the warmth of the earth around the grapes. The vines, also, by spreading out over the land near the surface, act as a sort of mulch- ing, which greatly aids in the retention of moisture. A marked difference can be observed in the size, flavor and time of ripening, of grapes of the same sorts when trained high, or low, as those produced near the ground under the shelter of ample foliage, will be ripe two weeks earlier, and of far higher flavor, as there is no interruption in the elabo- ration of the leaf juices which become their dewy nectar, as the leaves near the surface are not chilled, while those exposed to the circulation of the cold night air receive periodical checks, which cannot but result unfavorably to the fruit. Much injury is done the vine by injudicious summer pruning, as it checks the swelling of the grapes until new AFTER-CULTUEE. , 117 foliage has grown out. It must be kept in mind that the grape gets most of its food from the vine leaf; therefore, as this is despoiled, the grape proportionally suffers. Then, the denuding the vine of its foliage, hazards the fruit to the danger of sun-scald. If the vine has been planted in proper soil, and not unduly stimulated by irrigation, it will make no more growth than the demands of the swelling grapes upon its foliage require ; but if on moist, rich soil, or exces- sively irrigated, the canes will be long jointed, with poorly developed buds, for the succeeding year's fruit bearing. This defect can be remedied, to some extent, by what is termed innching in. This may be performed at any time while the vine is in a growing condition, in this wise : Take the soft, succulent end of the shoot, between the thumb and end of the forefinger, closing the nails together with a quick motion, when the vine will snap off. Breaking the vine where it is succulent, allows the sap to flow towards the end of the vine, for some time, all the while becoming gradually stopped in its course, which has the effect of forcing portions of it into the buds near the old wood. These buds are the ones to become bearing shoots, and are by this process strengthened and enlarged, in consequence of the descending sap being thrown back upon them by the stoppage of its flow upwards, caused by pinching. If the vine had been shortened by trimming, the knife would naturally strike where the wood had become hardened, and the amputation being in the vicinity of matured buds, these would receive the upward flow of sap, and break at once into wood branches, thus continuing the scarcely inter- rupted action of the sap vessels. Mr. Flint, also, in another able paper on the subject of grape culture, in the Report of the Department of Agri- culture for 1863, says: 118 PRUNING AND In a dry climate, like that of California, where it becomes an object to shade the ground, I find that close planting is best, if a system of pruning is adopted in accordance. The best managed vineyard I have ever seen, is that of Mar- tin Allioff, Coloma, Eldorado County, California. There are in this vineyard some thirty thousand vices, largely comprising Black Burgundy, Catawba and several Hun- garian varieties. The land slopes to the northwest, and is a decomposed granite. The vines are set in rows, six feet apart by three feet, and are pruned to low heads which are formed but a few inches above the ground. The pru- ning which is practised is that known as the annual renewal system. Few canes are allowed to bear, but these are permitted to have from two to four bunches of grapes to the cane, according to the age and strength of the vine. The practice of Mr. Alhoff accords with my own expe- rience, which long since convinced me that the best fla- vored and largest bunches of grapes were always to be found on those vines which had their bearing branches nearest to the ground. Thp best time of year in which to trim the vine back for bearing, has been a subject of a great difference of opinion among vine growers. My experience teaches me that if the object be to obtain a strong growth of wood, the vine should be cut back soon after the fall of the leaves late in autumn. By this course" the buds nearest the ends of the spurs will be stimulated by the first flow of sap in the spring, and the new canes grow with accelerated vigor by having received the entire force of the early ascending sap. But if the object be to obtain grapes, late spring trimming is always most favorable, as by permitting the strong and copious first flow of sap to pass along and be- AFTEE-CFLTUEE. 119 come distributed among the terminal branches, the buds, which are the reliance for fruit-bearing, remain dormant until all danger of frost or chilling winds shall have passed, when, on cutting the vine back to the proper place, these buds will throw out large vigorous fruit-spurs, and the entire vine get uniformly into bloom. I have never yet discovered any injury to the vine and the grape crop by what is termed the bleeding of the vine by reason of late spring amputations ; but, on the contrary, believe that not only is the vine exempted from the late spring frosts by such practice, but that it is not likely to suffer from mildew, when this time of trimming is adopted. I have frequently deferred trimming until the ends of the vine had expanded the foliage so that the shoots were starting; but these same vines ripened their grapes quite as early as any in the vineyard which were trimmed at an earlier season, and the grapes on the late pruned vines were almost always fairer, and the bunches larger than on those which were dressed by the vintner in the Fall. The Stockton Independent has the following in reference to trimming grape-vines after the fruit is set : About the time the grapes grow to be the size of peas, the stone or fruit begins to harden. While this work is going on the berries usually gain but little in size, and for a term of ten days or a fortnight stand apparently still. The vines, at this time, are supposed by many intelligent cultivators, to be performing their hardest work-^that of maturing the seed, which is really the proper fruit of every plant. During the season when the vine is maturing its seed many contend that the knife should not be used on its branches, as shortening its branches at this time has an injurious effect upon the fruit, inasmuch as it sends a flow of sap to the berries when they are not in a state fitted to 120 PP.ITNI^^G AND receive it. The result of pruning or checking the shoots at this season may be frequently observed by the berries bursting and the seed sticking out at the side. Those who manage growing vines under glass in the Eastern States and Eastern countries carefully avoid pruning much, if any at all, between the time the berries stop the first swelling and commence the second. It will be observed as a general thing that as soon as the stony part of the seed becomes hard and brittle the fruit will take a sudden start in swelling, and so continue until it reaches the full size and commences to color, the first degree of the ripen- ing process. It will also be observed by practical culti- vators that grapes are seldom liable to mildew after they begin to ripen. Low Pruning preferred. Colonel Haraszthy says : After several experiments, made on a large scale with vines pruned high and staked, and with vines pruned close to the ground, we have become convinced that low pruning, close to the ground, is the better mode in California; it gives better grajDes, and ripens them a fortnight sooner. In consequence of these experiments, I left ofi", some years ago, high pruning and staking. My travels in Europe have proved to me the correctness of my experiments. There is but one view, that the closer you can keep the grapes to the ground the better they are. It would not do, however, to let the bunches lie on the ground, as the summer rains would rot them ; but in California and the South of Spain the grapes may and do lie on the ground, and on that account are sweeter. Mr. Detten says the body of the vine should never get over one foot above the ground. No Staking or Irrigation Necessary. We have shown that no staking of the vines is necessary, in vineyard cul- AFTER-CULTURE. 12] ture; and we now propose to show more directly than we yet have done, that no irrigation is necessary. Mr. Flint says : It was thought until recently, that the vine would require irrigation in California, in order to be able to mature its fruit. This notion is being rapidly exploded, because it is proved that where the soil is kept in friable condition by cultivation until after the close of the rainy season, the vine will make a sufficient growth of wood and foliage to mature the fruit, and furnish bearing canes for the succeeding crop of grapes. The Buena Vista Yinicultural Society's managers say: No staking or training is required. They are planted iu rows from three and a half to four and a half feet apart, each way, and are cultivated by Chinese laborers in the manner known as the flat way of cultivating Indian corn in the Eastern States. Dr. Strentzel says : Irrigation, with a few exceptional cases, is most injurious, in vineyard culture. This, we believe, is the opinion and practice of the most successful and experienced vine growers in California ; and it is not necessary in this place to multiply authorities. Even in planting cuttings, or new young vines, it is not necessary, if planted when the ground is moist. SUMMARY or PRUNING OPERATIONS. We may sum np the operations of pruning for the first few years of the new vineyard thus : First year. Ko pruning necessary during the summer. When the buds begin to push into growth, select the stronger and rub the oLliers off; a bud near the ground is preferable to one that is a foot above. In the autumn, if 6 122 PET7NING AND the vines are intended to furnish layers, they should be pruned with reference to that ; leaving two strong thrifty lateral branches, right and left of the rows, near the ground, for the layers, and one good healthy cane for the main vine ; the latter to be cut back to two buds. Second year. At the usual time, in the autumn, cut back the main cane to two buds again ; take off, also, the lateral shoots on the layer-branches, excepting two or three near the ends, or, perhaps, it would be better to remove them, as you would suckers, during the summer, letting the layers run on until they shall become five or six feet in length, when they are to be laid down to make the addi- tional rows, one on each side of the old row, as per Dia- gram A, p. 86. Third year. As early as April, the ground having been previously prepared, the trenches made eight or ten inches deep, with a spade, as previously suggested ; let the two layers "from each vine now be put down, to make the addi- tional rows parallel to, and four feet from, the original rows ; all the buds of the layers, saving two or three at the end of the layer, and two or three more, at the bend, where it is to take root, having been rubbed off, to prevent their sprouting between the rows ; and to be put thus deep to allow a very small cultivator-plough to pass between the rows, without disturbing the layers ; six inches deep will be sufficient for the furrows to be made. Let these layer- heads now to become standards or canes themselves, to propagate other layers from, be cultivated during the season in the same manner as the original standard vines ; all other suckers, or supei-fluous shoots, save those intended for the next year's layers and for standards, to be trimmed or pinched off as they appear. If this be thoroughly done there will be but little pruning to do in the autumn, AFrER-CULTUEE, 123 excepting to cut back the main stems to three or four buds, as before. It should be borne in mind that fruit buds grow upon the same branches but once. Some fruit will doubt- less be produced this year from the layers as well as from the main vines. Fourth^ Fifth a7id Sixth Years. Same process to be pursued, as in the third, only, in these years, but one layer is to be made from each layer-head of the previous year ; and each succeeding year, the layer-branch, connecting, under ground, the layer-head with the main vine, to be cut off, with a sharp spade or other suitable instrument, as shown at d, d^ in Fig. 2 (p. 91) ; or, if in the way, they may be cut off nearer the main vine, in two places. After the sixth year, the layers having covered the whole vineyard with vines, four feet apart, the further process of pruning, suckering, etc., will go on, as in an ordinary vine- yard. Summer Pruning. Dr. Strentzel speaks thus of the necessity, under certain circumstances, of summer pruning: The renewal mode of spur-pruning is especially adapted for vineyard culture in California, and this requires, par- ticularly, persistent summer pruning. It should be com- menced by pinching the topmost bud as soon as the canes have grown two leaves above the topmost raceme or blossom. This will strengthen and develop the wood at the base of the cane, and prevent their breaking by heavy wind. This is the time to remove all suckers, leaving only the desired number of the strongest canes. With the advancing growth the process is again repeated on the new topmost shoots ; then the laterals will expand. These should be shortened above the third leaf [With the exception of those intended for layers, the Doctor would doubtless have added, if he had had that process in mind, 124 PRUNING AND 1 when writing this article. — Author.] As in vineyard cul- ture it is almost impracticable to perform the work in the exact necessary time, the overgrown cane tops can be rapidly shortened in with a knife, with the precaution to spare three or four leaves above the fruit, which will leave the length of canes about three feet. The process will have to be repeated when the new growth requires it, but with this caution, not to destroy the old, fully grown leaves, and each new (surplus) shoot to be cut above the topmost grown leaf. On this subject Col. Haraszthy Says : The native Cali- fornians never used to prune vines in the summer, but let them grow any length they pleased. This is erroneous. Every person on reflection, can at once see that the sap required to grow and produce vines ten, and often twenty feet long, maybe better used if it is forced into the grapes. Undoubtedly the berries and bunches will be larger if moderately trimmed; besides, this trimming is a great advantage when the grapes are gathered, as the picking is so much easier than in an untrimmed vineyard, where everything is tangled up. The best mode is to cut the tops of the vines to the height of five or six feet from the ground, in the month of July for the first time, and the second time in the middle of August. This operation is done easily, and pretty quick. One man with a sickle tops off about two thousand five hundred a day. Besides the above-named advantages, there is one more, viz. : when the top is cut off, everywhere small vines will spring out and form dense leaves on the ends of the vines, keeping the grapes growing underneath in a moderate shade, and making them thus more tender, juicy and sweet. It is therefore a great mistake, practiced often by new comers from modern Europe, that they will break out the so-called AFTEE-CULTirEE. 125 suckers; that is, little branches starting out behind the leaf, and growing feebly np to the length of a few inches. These, in the northern parts of Europe, are broken up, but not in Italy, Greece, Smyrna, etc. It will have been seen that Mr. Flint does not fully con- cur in the views of the authorities just quoted in his advo- cacy of summer pruning. Mr. F., however, agrees to the pinching process, and thinks it necessary. As to these two seemingly conflicting opinions, we think: the difference is more imaginary than real. There may be cases in which the summer pruning of the vine, as, for example, in vineyards where there is but a moderate, scanty growth of the canes and laterals, would be not only un- necessary, but absolutely injurious. On the other hand, where there is a redundancy, a ram- pant growth of wood, a slight trimming of the luxuriant shoots, or a thorough system of pinching in may not only be beneficial but necessary to the perfect development and maturing of the fruit, and the future health and prosperity of the vine. But in all cases, where summer pruning is deemed necessary, it should be done with the utmost care, that it be not overdone ; and furthermore that it be not done at all when the fruit is forming its stone, that an extra flow of sap be not forced upon the fruit when it is thus not in a proper state to receive it. Very little summer pruning will be necessary if the re- dundant suckers be removed at the proper time, and the pinching in process be properly carried out. A writer in a late number of the Country Gentleman, has the following summing up on this subject: The useless buds should be removed and the fruiting shoots stopped at a period of their growth when the finger and thumb are sufhcient for the work, and hence it should be a rule with every vine- 126 PRimiKG AND dresser that any summer pruning which requires a knife shall be left undone. Modes of Pruning and Training the Vine at the East, At a meeting of the New York Fruit-Growers Club the principal matter discussed was the pruning of grape vi?ies, by A. S. Fuller, with examples. With a yearling vine he showed how to clip the roots to prepare them for planting, leaving none over fifteen or eighteen inches, because it is important to get fibrous roots started near the main trunk. In planting, if in Autumn, set the roots about four inches deep, leaving the cane a foot or two long, which should be cut away in the Spring level with the earth. Grow but one cane the first year, which — of strong growing sorts — will reach ten feet in length. Cut this cane down to four eyes in November and allow the two lower ones to grow next Spring, and train them upright. These two canes are to be cut back in November to about five feet, and next Spring are to be bent down in opposite directions, and each shortened to four feet and tied to stakes or wires or slats of a trellis, to grow fruit-bearing canes. Plants being set just eight feet apart, the ends of arms from each will meet and fill all the space. If the vines are of the short-jointed varieties every other bud may grow, and every one upon long joints, thiis giving five or six uprights to each arm. The third year from planting, each upright may ripen two bunches, say twenty four bunches to a vine. Next March cut back each upright to two buds and grow two canes. Afterwards cut the upper one of these two, and so on of others, entirely away, and cut back the lower to two buds, which are to grow two new canes. This keeps the bear- ing wood down to a low head, the arms being trained to any height desired. A well established vine will produce 50 to 75 bunches a ATTER-CULTURE. 127 year upon a trellis only four feet liigb, which allows rows to be set six feet apart, or nearer upon very valuable land. Some prefer arms three feet long and a two tier trellis. After the fruit is set, stop the growth of the canes at the third leaf above the upper cluster of fruit. The cheapest and best way to make a trellis is by nail- ing light slats to light posts, with light upright wires be- tween the slats at each cane. These wires should be gal- vanized. With tender sorts which it is desirable to lay down in winter, his process would be to incline a single arm at an angle of 45 degrees, and spur prune as in the double arm system. They can be readily laid down and covered in winter. We have thus, we think, been minute enough in our directions, and ample enough in our production of authorities, to enable even the beginner or novice to un- derstand the best modes for planting, cultivating, pruning and managing his vineyard. And the experienced vini- culturists will doubtless find our collection, condensation, comparison and digest of the many authorities on this sub- ject, a matter of convenience and interest to them, even if any original suggestions we may have made should fail to impress them with new ideas. There are many systems of i2.n.Q,j pruning and training, which may do very well in gardens and small vineyards, but are too expensive for large ones. The Thomery system is one of the prettiest, perhaps, of any regular plan that has been proposed. But it needs cuts to illustrate it properly. GRAPE HINTS FOE THE VIjSTTAGER. The Gardener's Monthly says : Grapes coming in bear- ing should not be permitted to perfect large crops of fruit while young. It is excusable to fruit a bunch or so on a 128 PRUNING AND young vine, "just to test the kind," but no more should be permitted till the vine has age and strength. Vigorous grovi^th, and great productiveness, are tlie antipodes of the vegetable world. Encourage as much foliage as possible on the vines, and aim to have as strong shoots at the base as at the top of the cane, this can be done by pinching out the points of the strong shoots after they have made a growth of :five or six leaves. This will make the weak ones grow stronger. Young vines grow much faster over a twiggy branch, stuck in for support, than over a straight Btick as a trellis, and generally do better every way. Where extra fine bunches of grapes are desired, pinch back the shoot bearing them about four or five inches above the bunch. This should not be done indiscriminately with all the bunches. Too much pinching and stopping injures the production of good wood for the next season. These hints are for amateurs, who have a few vines in trellises; for large vineyard culture, though the same principles hold good, so far as they go, they will vary in their application. William Saunders says he holds two undeniable facts in grape culture : 1st, that the best fruit is produced on the strongest and best ripened shoots ; and 2d, that the shoots produced from spurs never mature so thoroughly as those produced from terminal buds. Farther, that properly ripened fruit will never be produced from unrij^ened wood. Fruit apparently well colored may be seen on green growths, but such fruit does not possess the characteris- tics of a well-ripened bunch of grapes. Save your Cuttings. It is scarcely necessary to remind the vintager that he will find it to his interest to save all the cuttings of choice varieties which may be cut from his vines at trimming time. They will, in many cases, more AFTEE-CULTURE. 129 than pay for tlie expense of pruning, as the best European varieties are still scarce, and will be, doubtless, for some years to come ; and they sell at remunerative prices. 6* PART YIII. BEST VAEIETIES OF GRAPES FOR A VINEYARD. 1. For California. 2. For the States East and California. Importance of choosing the best varieties of grape for a Vineyard ; all foreign va- rieties succeed in California. Lists of the choicest varieties of Euro- pean grapes described and recommended for adoption in California. The chief varieties classified, with their various synonyms. Class 1. Describing the choicest varieties of foreign grapes of a white and yel- low color ; Malaga grapes, &c. Class 2. Those of a reddish, rose color, or striped. Class 3. Black or dark purple. Class 4. California varie- ties ; native varieties adapted to the States East and to California. I. For California. It matters not how fine a climate the viniculturist may- have, how good his soil, or site, nor how well his vineyard is planted and cultivated, if he have not the choicest varie- ties to start with, all his labor, care and expenditures will be lost, or comparatively so ; nor should he take up a cata- logue and make his selections at random, even from the best varieties in the list ; for grapes that are good in one locality and clime, may be worthless in another. He should study and thoroughly understand his own climate and the properties of his soil, and see how they compare with those of the country whence comes the variety of grape which he wishes to adopt, and see that they correspond. And then, again, he must -decide whether his vineyard is to be devoted to the growth of the wine grape or the table 132 BEST VARIETIES OF grape, or for producing raisins ; or whether for one, or all of these, together. We know this is a most difficult task, under ordinary circumstances; and especially so in Cali- fornia, where so little time has elapsed since the first intro- duction of the choicest European varieties. But we shall endeavor to render such aid as we may be able to do, with the best practical experiences of the day, and the most intelligent authorities at hand. We do not expect to be able to give lists that shall be infallible, or that will ap- ply universally ; for a grape that will produce good wine, and be an excellent table grape in the Sacramento and San Joaquin Valleys may not be thus in Los Angeles, or Sonoma or Kapa even. But using the best lights of experience and observation that we have at command, we will proceed with our lists. It cannot be supposed that we shall be able to designate, definitely, what particular kind of grape is best suited to all localities in California ; we can only give the kinds best suited to the State generally ; and this, with the several districts best adapted for the particular kinds of vines, which will be found under the general heading of " Location, Site, etc.," for a vineyard, must be accepted as the best we have to offer. Nor can we, in all cases, designate, with accuracy, what varieties of grapes will be best for wine, and what best for the table, although we believe it ^vill be found, generally, that almost all kinds of grapes grown in California, will produce wines of a qua- lity more or less good. Of the many hundreds of different varieties of grapes produced in different parts of the world, we do not sup- pose that there is an average of ten out of an hundred that are worth cultivating at all. Mr. Fuller, an Eastern vini- culturist, says, that out of one hundred varieties of native grapes, he can name but three that he can recommend as GRAPES FOR A VIN^EYARD. 133 certainly valuable for every body to grow. These are, he saySj the Concord, Hartford Prolific and Delaware. Hence the importance of great care in selecting varieties to start with. Mr. Wilson Flint very truly says : At the outset of planting a vineyard it is of the utmost importance to plant the most valuable kinds of grapes, as the difference in the cost of plants will, iti any event, be trifling, while the after value of a vineyard, when in full bearing, will be double or quadruple, if not more. Mr. Clement Detten, in a prize essay, from which we have already gathered many useful facts, gives the follow- ing list as the BEST KINDS OF GRAPES FOB CALIFORiaA. The California (Los Angeles), except that it ripens rather late in the season, I consider one of the best varieties for cultivation in this State, for the following reasons : 1st. This vine grows better without irrigation than any European variety. 2d. It is less liable to mildew, and when affected, more easily cured. 3d. It makes a fine-bodied wine, which will keep. I think the California grape is disliked because we have so many of them, but feel assured that in a few years the public will have a different opinion of it. Of foreign varieties, I would recommend for cultivation in this State, of the kinds cultivated in the Eastern States, the Catawba and Isabella, neither, according to my observation, which, however has been limited, being liable to mildew. Of 134 BEST VARIETIES OP European varieties, tliose which I consider most deserving of cultivation are: 1st. The Black Hamburg, as one of the finest table grapes, and very good for mixing with other grapes in the manufacture of wine. 2d. The Black July, as an early table wine. 3d. The White Frontignan, as an early wine. 4th. The Muscat of Alexandria, as a table grape, and for preserving in jars. 5th. The Grizzly Frontignan, for table use and for wine. 6th. The Chasselas de Fontainebleau, as a table grape and for wine. ' ^th. The Traminer {Fromentean)^ as a wine grape. 8th. The Black Frontignan, as a wine grape. 9th. The Black Prince, as a fine table grape. 10th. The Dutch Sweetwater, not a table grape, but very good for wine ; very tender, however, and liable to be affected by mildew. 11th. The Black Burgundy {Pineau noir), as a good table grape, and excellent for wine. "We doubt if the remark of Mr. Detten, that the Mission grape is less liable to mildew than foreign varieties that ^ave been introduced into California, is borne out by prac- tical experience. We have heard of no complaints, during the past two or three years, of any damage to the foreign varieties in this State, from mildew, or any other disease, unless, per- haps, in some isolated cases, where the vines were planted on rich adobe or bottom lands ; and, in such cases, we doubt if the European grapes would suffer any more se- verely than our native grapes, under similar circumstances. We have already spoken of the vineyard of Mr. Miller, of Pleasant Valley, Solano County, who, some years since, GEAPES FOR A VINEYARD. 135 engrafted the best and most delicate varieties of the foreign grape upon his IMission grape stocks, with the utmost success, and that, too, while his vineyard is planted on valley land : nor do we think he has ever been troubled with mildew. And yet, in answer to our question, Mr. M. frankly admitted that he thought it a mistake to do away entirely with the Mission or native grape of California. Mr. Flint has the following practical remarks on this Bubject : — Every vintner should thoroughly canvass, before embarking in the business, as to which are the best kinds of grapes for wine. The Spanish Mission grape, which has already borne the test of eighty years of culture in the State, without one recorded season of failure, still main- tains its prominence, both as a dessert and wine grape. Indeed, by reason of its richness in grape sugar, the abund- ance of its juice, the evenness of its time of ripening, and the ample broad, thick foliage which enables it to withstand our dry, hot days, and during the succeeding cool nights absorb from the atmosphere an ample supply of moisture to feed its prodigious loads of fruit, places this variety almost without a par for extensive vineyard cultivation. Experiments, however, with many European sorts, indicate that varieties may be obtained which will supersede the Mission grape, by reason of their possessing a higher aroma, which shall give to wines made from them that great desideratum, " bouquet." Among the foreign sorts which already give evidence of great promise, is the Black Burgundy wine grape of France. Samples of wine made from this grape, grown in a number of distinct localities, were pronounced exceedingly rich, and there is no longer any question but that California will produce the celebrated Burgundy wines of an excellence far supe- rior to those grown in its native districts in France. In- 136 BEST VARIETIES OF deed, for young wines, the samples of Burgundy shown at the State Fair were remarkable for their color, body, and delicacy of flavor. Oq the subject of the Catawba grape, Mr. Flint re- marks : — Among the wines on exhibition were also found the famous Catawba of America. It may seem super- fluous to sj^eak in commendation of the Catawba grape as a wine grape, but when its wine has already obtained a world-wide reputation, and this reputation may justly be increased rather than lessened by the improvement in the quality of this grape in our favorable climate, it becomes a matter of the highest importance to our vintners to in- quire as to the policy of making it a leading feature in California vine culture. A few reasons in favor of plant- ing the Catawba grape, for wine purposes, may be briefly stated. Catawba wine has already obtained a lasting popularity. This grape will grow at a higher altitude in our mountains, and not suffer by frost, than any other wine grape. It also will flourish within the sweep of the cold ocean winds and fogs, unaffected by mildew. Finally, no other grape possesses so many elements for a wine of commerce, because its individuality of flavor is rather increased by age than lessened. It also will be an invaluable grape to mix with the Mission grape, to give the wines of the latter what they are most deficient in — bouquet and flavor. Objections are made to this grape because it is not as proHfic a bearer as the Mission grape ; but when it becomes known that the Catawba never fails to produce a crop in all situations and seasons, and besides, when wines shall have become cheap, it will then be an object to grow such kinds as will make a high-priced wine for the deficit in quantity, and be more than compensated by quality and GEAPES FOR A VINEYARD. 137 the lessened cost of labor in handling, cooperage and storage. Tins commendation by Mr. Flint, of the Catawba, is pretty emphatic, and seems somewhat extravagant. The list furnished by Mr. Detten is evidently incomplete in many respects. He does not name all the varieties, even, that have been tested and found to be a success in Califor- nia ; as, for instance, the Black Morocco, Rose of Peru, the Feher Szagos or Zagos, the famous raisin grai)e, the Lom- bardy or Reine de Nice, etc. In fact, we believe all the choicest and most delicate varieties of the foreign grape will succeed in California. We propose, therefore, to give a full list of the most esteemed varieties of European grapes, so that the vinegrower can select for himself. For convenience of reference, we have divided them into three classes, classifying them according to color ; the native varieties being under the head of Class Four. Where we are not familiar with a variety in the following lists, we have generally adopted Dowuing's descriptions, etc., as very reliable ; also, in some cases, those of a work by W. C. Strong, lately pubHshed in Boston, and other relia- ble authorities. Class 1. Grapes loith White or Yellow Fruit. 1. BOWKER. A seedling from a Malaga raisin, raised by Joel Bowker, of Salem, Mass., resembling the Lisbon grape, but superior. The bunch is large, closely set, with large, oval, white 138 BEST VARIETIES OP berries of fair quality. It is very productive, and, accord- ing to Strong, equal in appearance to the White Hamburg. It has been tried with success in California. 2. BowooD Muscat. An excellent new kind ; shorter-jointed than the Muscat of Alexandria, having all its good qualities, and also the advantage of setting its fruit freely. 3. Cannon Hall Muscat. A stronger variety than Muscat of Alexaudria, both in growth and size of fruit. The berries are of the largest size, oval and white. This, also, succeeds well in CaUfornia. 4. Charlesworth Tokay. Tliomp. Reputed to be of superior quality. Bunches long and compact ; berries large, oval. Skin thick and white. Fla- vor rich and delicious, with a Muscat perfume. 5. Chasselas Musque. Thomp. Downing. Musk Chasselas : Le Cour. Described as a very delicious grape, the highest flavored Chasselas, having much of the flavor of the Muscat of Alexandria. Description : bunches of medium size, long and rather loose ; berries middle size, round ; skin thin, yellowish white ; flesh tender, with an abundant juice, of GRAPES FOR A VINEYARD. 139 a rich, musky flavor. Leaves smaller and deeper green than those of the Sweetwater or Muscadine. 6. Decon's Superb. Bunches of good size and handsome ; berries of a frosted amber color, and of good size. It is grown in California, to some extent, and considered a pvetty fair grape. 7. Duchess op Buccleugh. A new grape, said to be a cross between the Chasselas Musque and a Muscat, and of the highest flavor ; bunches large and long, tapering, slightly shouldered; is early, bears well, and does not crack. 8. Early White Malvoise. Thomp, Downing. Morna Chasselas: Early Chasselas: Grove End Sweet- water : White Melier : A fine early grape, and a good bearer, and is considered only an early variety of the Chasselas. Bunches, in size and form, similar to those of the White Chasselas or Royal Muscadine. Berries round, yellowish white; skin thin; flesh sweet, juicy and agreeable in flavor; ripens in August. Leaves pale green on the upper side, slightly downy below, cut into fine, rather deep lobes. We have seen fine samples of these in California; some from San Jose, raised, we presume, on rich valley land, were very juicy and of sub-acid flavor. 140 best varieties of 9. Foster's Seedling. Exhibited in England in 1865, and described as having large bunches ; berries medium, of a pale amber color ; flesh juicy, luscious, and refreshing, equalling the flavor of Lady downes, and, like it, hanging without shriveling. 10. Golden Hamburg. A fine new white grape ; bunches large and shouldered ; berries large, oval; pale yellow; skin thin; flesh tender, rich vinous ; very free and showy ; ripening with, and a fine contrast to, the Black Hamburg. 11. ,Macreadt's Early. Bunches of medium size, compact ; berries white, trans- parent, oval, pointed; skin thin; very melting and juicy; a fine little grape. 12. Malaga Grapes. muscatel : larga : bloom : loja ; peroximen". People are in the habit of speaking of " the Malaga grape," as though there were only one prominent kind. There are at least fifty varieties, more or less esteemed ; the Muscatel, Larga, or Bloom, Loja and Peroximen, are among the- most highly prized ; the first three for raisins, and the latter for wine ; all good table grapes also. We have some of these varieties, more or less mixed up in this GPwAPES FOE A VIXEYARD. 141 country, under the various names of Muscats, Frontignans, &c. They will all do well in California. The Larga pro- duces what is called the Bloom raisin ; and we are of opinion that it is the same as that cultivated in this State by Mr. Bugbey and others, under the name of Feher Szagos or Zagos ; but we may be mistaken. 13. Maughioness of Hastings. A new grape, now attracting much attention at the English exhibitions ; of a greenish white color, the bunches being very large, weighing five pounds. 14. PiTMASTON White Clustee. A hardy grape, grown in England, from the Black Cluster, ripening somewhat earlier than the Sweetwater ; of good quality. Bunches of medium size, compact and shouldered ; ber- ries middle sized, round; skin thin, amber color, some- times tinged with a little russet when fully ripe. Flesh tender, juicy, sweet and excellent. 15. RoTAL Muscadine. Thomp.. Lind, Mill. Downing. Amber Muscadine : Early White Teneriffe : Golden Chas- selas : White Chasselas : Chasselas dore : Chasselas blanc : Chasselas de Fontainebleau : D'Arbois : Kaisin de Champagne : Amiens. This is the grape that Mr. Detten and others call the* 142 BEST VAEIETIES OF Chasselas de Fontainebleau, which is only one of the synonyms of the Royal Muscadine, as will be seen above. It is truly a fine grape, and succeeds well in California. We had some excellent specimens of this fruit sent us by Mr. Miller, of Pleasant Valley, on the 15th August. It ripens in California about 1st Aug. Bunches large and well shouldered ; berries round, and nearly as large as the Sweetwater ; skin thin, at first greenish white, turning to a light amber color when ripe. Flesh tender, and of a rich delicious flavor. It ripens here nearly two months earlier than in the Eastern States. 16. Scotch White Cltjstee. Tliomp. Downing, Blacksmith's White Cluster. We do not know as this has been grown to any extent in this country, but in England it has the reputation of being hardy, very early, and a great bearer. Bunches of middle size, compact ; berries of medium size, roundish oval ; skin white, thin ; flesh tender, juicy, sweet, and excellent. lY. Syeian. Thomp. Lind. Speech. Downing, Jews. This, says Downing, is believed to be the grape men- tioned in the Scriptures, as found by the Israelites on the Brook of Eshcol, the bunches of which were so large as to GEAPES FOR A VINEYAED. 143 be "borne on a staff by two men. It is a very superb look- ing fruit, and has been grown in this country to very large size. In England, bunches of it have been produced weighing 19^ pounds. It is not, however, considered equal in quality to the White Muscat of Alexandria. Bunches enormously large, and regularly formed, with broad shoulders ; berries large, oval ; skin thick, white at first, but becoming a tawny yellow or amber, when at full maturity. Flesh firm and solid, moderately juicy and, sweet, though not rich. The wood and foliage are very large. It will hang till Christmas in a vinery ; it is grown to some extent in California. A specimen cluster of this va- riety, grown by Mr. M. R. Miller in his vineyard in Pleasant Valley, the past season, and sent to an Editor in Suisun, weighed near six pounds, and was of delicious flavor. Bunches of the Syrian have been produced in this country, we believe, measuring two feet in length, and weiofhJnsf some 15 pounds. 18. Trebbiana. This is one of the largest Exhibition grapes, the bunches frequently weighing eight pounds. It resembles the Syrian, but is distinct, and of better quality ; berries, large, white, oval, firm, and keep well. 19. Yerdelho. Thomp. Ziind. Downing, Verdal : Verdilhio : Madeira Wine Grape. A vigorous growing grape from Madeira, wmch is ]44 BEST VARIETIES OF largely used in that island for making the best Madeira wines. Bunches rather small, loose. Berries small, rather unequal in size, and often without seeds ; skin ti.'n, semi- transparent, yellowish green, a little tinged with russet when very ripe. Juice a little acid at first, but rich ani excellent at maturity. 20. White Cokinth. A small white seedless grape, in compact clusters, of sweet and pleasant flavor. This is the grape from which the stoneless or Sultana raisins are produced. It originated in Greece, and is supposed to owe its seedless character to the circumstance of being produced from very old treo5 or vines. 21. White Frontignan. Thomp. Downing, White Constantia : White Frontinac : Nepean's Constan- tia : Muscat Blanc : Raisin de Front ignan : Muscat Blanc de Jura : Moschata Bianca : Moscado Bianco : Moscatel Coramun : Muscateller : Wiesser Muscateller : Weisse Muscaten Traube. The White Frontignan, says Downing, is a very favor- ite grape, as the many names quoted above, by which it is known in various parts of Europe, sufficiently prove. Its hardy habit, uniform productiveness in the vinery, and most luscious flavor, make it everywhere esteemed. i^unclies of medium size, or pretty long, and without shoulders. Berries middle sized, roand, rather thickiy set, GRAPES FOR A VINEYARD. 145 stin thin, dull white or yellow, covered with a thin bloom. Flesh tender, with a rich, sugary, perfumed, musky flavor. 22. White Gascoigne. Bunches large, compact, shouldered ; berries large and oval ; quality good. 23. "White Hamburg. Thomp. Downing. White Lisbon : White Portugal : White Raisin. This is the grape of commerce, exported from Portugal, in such large quantities, to various parts of the world, put up in jars, boxes, etc. It resembles the White Malaga in many particulars. Bunches laro;e and loose, sometimes weisfhino; three pounds ; berries oval and large ; skin thick, greenish white. Flesh solid, sweet, sometimes having a slight Muscat flavor. We believe this succeeds well in Cali- fornia. 24. White Muscat of Alexandria. Thomp. Lind. Dow7i. Fi.-ontinac of Alexandria: Jerusalem Muscat: Malaga: White Muscat : Tottenham Park Muscat : White Mus- cat of Lunel : Lunel : Muscat d'Alexandria : Passe- longue Musque : Passe Musque : Bebibo, (of Sicily.) This is a most delicious, superb grape, and grows finely in California. The bunches are of a good size, weighing one, two, three, and sometimes five pounds, growing some- 7 146 BEST VARIETIES OF what loose and irregular ; berries large, oval, slightly ob- long in form, in some instances nearly an inch in diameter ; skin rather thick, light green color, approaching an amber, when fully ripe ; flesh firm and crisp, with a rich, musky perfumed flavor, very delicious. Mr. Thompson considers this the same as the Malaga grape ; and to us it has the appearance of being the same that we often met with in the Mediterranean, about Cadiz and Malaga and Gibraltar. This is the kind of which we have spoken elsewhere, as having been raised by Mr. Miller of Solano County, who obtained from the fruit of two thousand vines, the third year from planting, $3,000. This year (1866) he had a very fine crop. They were ripe early in July, and are in market into November. Superb specimens of this same kind of fruit, were sent us from the vineyard of Messrs. S. W. and O. B. Shaw, of Sonoma ; but they ripen several weeks later in Sonoma than in Pleasant Valley. The Shaws train their vines to stakes ; Mr. Miller does not, but trims them in to short, round heads. The only objection we see to this grape is, that it has a somewhat hard pulp ; but on this very account it will, we think, make a good raisin grape. Speaking of this grape, a committee of one of our State Fairs say : Any grape can be dried so as to give it the character, in outward appearance, of the raisin of commerce ; but it is not every grape that will cure so as to be even an approach to the Malaga raisin. The only grape which has as yet been dried in this State so as to become a raisin at all resembling the Malaga raisin, is the White Muscat of Alexandria. This grape, after being dried, has the same color and soft pulpy body and rich aromatic flavor which so eminently distinguish the raisins of Malaga. It is true, that any kind of grape, when dried, will be valuable for cooking purposes; but soft-fleshed GKAPES FOR A YINETAED. 147 grapes shrivel away to such an extent that when properly cured there is little left of them but skin and bones. On soft-fleshed grapes from one-third to three-quarters of their weight shrinks away under the process of curing, while of hard-fleshed kinds the loss of weight is only from one-third to one-half. In these remarks, the committee seem to ignore the Feher Szagos, the raisin grape so suc- cessfully cidtivated by Mr. Bugbey, of Sacramento ; or perhaps they consider it the same as W. M. of Alexandria. 25. White Nice. Thomp. Mcintosh. Doioning. A very large and showy fruit. Mcintosh, a noted English gardener, has grown bunches of this fruit w^eigh- ing eighteen pounds, and considers it one of the noblest of grapes. Bunches very large, with loose shoulders. Berries roundish, medium size, thinly distributed over the shoulders and sides of the bunch. Skin thin, rather tough, greenish white, becoming at maturity a little yellowish. Flesh crisp, sweet, and of very good flavor. Leaves and w^ood very strong, the former very downy beneath. Some authorities say that the White Nice is the same as the Royal Muscadine or Chasselas de Fontainebleau ; but Downing makes it a different variety. 26. White Kissling. Thomp. Downing. Schloss Johannisbero: : Rudeshimerbers^ : Reisslino^: Petit Reisslinsr : Grosser Riesslino: : ROsslino- : Kleir Risslinix. Speaking of this grape, a recent writer from Frankfort- 148 BEST VARIETIES OF on-tbe-Main, says : From the Rissling variety are made those wines so celebrated and well-known throughout the world as Jobannisberg, Steinberger, Catinet, Raunthaler, Berg, Leibfraumilch and Marcoheuner. The Rissling | never produces in quantity as much juice as any of the other varieties, but it brings a larger price. These cele- brated Hock vineyards, the same writer asserts, do not contain, all told, more than 75 or 80 acres. The usual I product from this would be about 900,000 bottles, out of the millio?is sold in the United States under that name. The bunches of this grape are of medium size, compact. Berries rather small, round ; thin skin ; flesh tender and juicy, with sweet and sprightly pleasant flavor. A variety called the Franklin Reissling has been grown in Santa Cruz County in this State, from cuttings obtained by Mr. Stock of San Jose, from Germany ; from which an excellent article of white wine has been made the past year, by Mr. Feely, a vine-grower of Santa Cruz County. — So says the Santa Cruz Sentinel. 27. White Sweetwater. T/iomp. Downing. Early White Muscadine : White Muscadine : Early Sweet- water : Stillward's Sweetwater : White Chasselas : Chasselas de Fontainebleau : Dutch Sweetwater: Clias- selas Precoce : Chasselas Royal : Water Zoete Blanc. This variety succeeds well, and produces abundantly, in California. Bunches rather small size, very close, the ber- ries pressing each other almost out of shape, but have rarely any imperfect ones as at the East ; long for their diameter, and shouldered slightly. Berries of rather small size, round ; GHAPES FOR A VINEYARD. 149 skin thin, clear watery green, with a slight tinge of amber when exposed to the sun, and fully ripe. Flesh juicy, sweet and of a very good flavor. Ripens in California from early in July to late in October, 28. White Tokay. Thomp. Downing. Genuine Tokay : Gray Tokay : Tokaiblanc. This is the grape out of which the noted Tokay wine of Hungary is made. It has a good flavor, and a peculiarly agreeable aroma. Bunches of medium size, and compact ; berries rounded, oval, closely set ; skin thin, of a dull white ; flesh very delicate, sweet and perfumed ; leaves five-lobed, covered with a satiny down on the lower surface. This grape does well in California, and should be in every wine vineyard in the State. 29 Feher Szagos or Zagos. Larga ? This fine grape, which has attracted no little attention as the grape from which several persons, among them Mr. Bug- bey, of Sacramento County, have, during the past two or three years, produced luscious specimens of raisinSj does not seem to have any distinct genealogy, and no one seems to know how it originated. It so nearly resembles the White Muscat of Alexandria, and also the White Frontignan, and the Larga, that we are inclined to think it belongs to that family. Its characteristics and appearance, so far as we recollect (not having seen a fair specimen of the grape since the State Fair of 1865, and then to give it only a casual examination), are so much like the three varieties 150 BEST VARIETIES OF named, that we scarcely feel justified in giving it a distinct cLissification. We think it is the same as the Larga, or Bloom Grape of Malaga, from which the firnous and luscious Bloom Baisinsof Malaga are produced. Szagos or Zagos may have have been confounded with Larga, the true name in Malaga ; although its name seems to he Hun ovarian. 'O" 30 China Gkapes : The Peiho, etc. None of the grapes of China have, to our knowledge, heen introduced into the United States, at least to any great extent. We have raised them, to a limited extent, in China, hut there are none of a superior character, if we except some from the Gulf of Pichili^ which we call the Feiho grape, that are excellent, large, white, and luscious, somewhat resembling the White Muscat. Those on the southern coast of China are white, purple and black, but small, and not of very superior flavor. We have sent for cuttings of the Peiho grape. Class 2. grapes with reddish, variegated rose-colored or STRIPED BERRIES. 1. Aleppo. Thorn}). Lind. Doioning. Switzerland Grape : Striped Muscadine : Variegated Chas- selas : Raisin Suisse : Raisin d'Aless : Chasselas panache ; Maurillan panache : Maurillan noir panache. This is a very singular grape, the berries being mostly i GRAJPES FOR A VINEYARD. 151 striped with white and black, in distinct lines ; sometimes half the bunch will be black, and half white. It bears very well, and is worth cultivating, to some extent, for its singu- larity. The foliage is also prettily striped in autunm. Bunches below medium size ; berries about medium in size, roundish ; skin thin ; flesh juicy and of a rich and excellent flavor. 2. De Candolle. A large, round, purple grape, sweet and of good quality ; clusters large and showy; requires high temperature to ripen, which it has in California. 3. Grizzly Frontignai^-. Thomp. Lmd. Downing, Red Frontignau : Grizzly Frontignac : Red Constantia : Muscat Rouge : Muscat Gris : Muscado Rosso : Kummel Traube : Grauer Muscateller. This grape, grown in a vinery, is said to be scarcely sur- passed for its delicious flavor. Bunches long, with narrow shoulders ; berries round, of medium size and growing closer upon bunches than those of the White Frontignan. Skin thick, pale brown, blend ed with red and yellow. Flesh very juicy, rich, musky and high flavored. This, by some authorities, is consid- ered the same as the Red Frontignan ; but Lindley, with whom Mr. Downing accords, thinks it a distinct variety. It is, however, a choice kind, and early. 152 BEST VARIETIES OF 4. Muscat, Attsteian-. Similar in appearance and flavor, but inferior to Grizzly Frontignan ; bunches medium, very compact ; berries oval, tawny, red ; keeps well, but sometimes cracks. 5. Red Chasselas. Tkomp. Xiind. Fors. Doicning, Red Muscadine : Chasselas Rousfe. *■& Resembles the White Chasselas, except that tbe berries are slightly colored with red. Sometimes, wben over ripe, they become a dark red. Bunches loose, not large ; berries medium size, round ; skin thin, at first pale green, but when exposed to the sun they become red ; flesh tender, sweet and very good. 6. Red Lombardy — Lombardy — Reine de !N"ice — FliAaiE-COLOEED TOKAY. Wantage: Rhenish Red: Red Grape of Taurida. This fine grape, called by Thompson, Lindley and A. J. Downing, the Lombardy, and known in California, both by the name of Reine de Nice and Flame-colored Tokay, grows splendidly in this State, and is a most superb grape. It has very large tapering bunches, well shouldered, from ten to fifteen inches in length ; berries very large and thickly set, roundish, conical form ; skin thick, rich wine color, or flame-colored. Flesh fii-m, sweet, juicy, and a GRAPES FOB A VINEYARD. 153 sprightly fine flavor. liijie, in California, in August, Sep- tember, and October. It will, we think, make a good grape for raisins and wine, as well as a fine table grape. 7. Red Traminer. This is one of the celebrated table and wine grapes of the Rhine ; clusters small, compact ; berries small, roundish ; rose color ; quality slightly sub-acid, pleasant and excellent. It somewhat resembles the Delaware, which is thought by some to have been a seedling from the Red Traminer. This grape, we think, is the Traminer discarded from the experimental gardens in Washington as not worthy of cultivation ; in that locality, we suppose. It may still do well in California. 8. Rose Chasselas. Described as a beautiful and good variety, resembling the Royal Muscadine, except in color, which is bright rose. Its bunches and berries are scarcely equal in size, but its beauty and flavor recommend it to every collection. 9. Rose of Peru. This delicious grape we find no notice of, in any of our books. It has been cultivated quite generally in California, for several years past, and is quite a fiivorite in market, as a table grape, and we doubt not it will make a good grape for wine. It is believed to have been brousjht frDm Peru, 1* 154 BEST YARIETIES OF some years since, and it adapts itself to our soil and climate as well as any of our natives. Bunches, large, loose, well shouldered, tapering rapidly to a point, having lateral or accessory branches, or sub- clusters growing out on either side. Berries medium size, sometimes as large, almost, as the Black Hamburg ; skin thin, of a dark purple, almost black; flesh rich, juicy, a little tart, and of luscious flavor. Ripe in California in August, September, October, and ISTovember. 10. Yedo. This new species from Japan, has been thus far but partially introduced into our country, at the East. It has not, that we are aware of, been introduced into California, as yet, to any extent. We have seen it in Japan, its native country, but did not there find it a very choice grape. It may be improved by culture in California, if not at the East. It seems to succeed well in England. Bunches of medium size; berries brown, with thin skin; flavor excellent. Class 3. Grapes of Dark Purple Color or Black, 1. August Muscat. Said to be very early. Berries small, oval, black, with a slight Muscat flavor, not of first quality. grapes for a viistetard. tso 2. Barbarossa. Bunches of large size, often weighing six pounds, heavily shouldered, compact ; berries large, i oundish. oval, black with a thick bloom ; skin membranous ; flesh green- ish white, juicy and of fair quality; is rather shy in fruit- ing, but is a valuable late kind'. 3. Black Alicante. Bunches large ; berries large, oval, black ; sets well and keeps late. 4. Black Cluster. Thomp. This is called Black Morillon by Lindsley, and by others the True Burgundy, Black Burgundy, and by other synonyms. It is the Burgundy grape so highly prized for wine, in France. The fruit is very sweet and excellent, and is a hardy variety. Buncbes small, compact ; berries small, oval, black, with thin skin, often bursting from the pressure of the berries ; flavor brisk, somewhat acid, until over-ripe. It is a pro- ductive variety. 5. Black Corixth. A small round black grape, the Zante Curraut of com- merce. / 156 BEST VARIETIES OF 6. Black FnoNTiGisrAisr. Thomp. This is known, also, as Muscat I^oir, Purple Frontignan, Black Frontignac, Purple Constantia, and by other names. Came originally from France, where it has been largely cultivated for making the Muscadine or Frontignan wine. Bunches long; berries of a medium size, round, quite black ; skin thin ; flavor musky and rich. A good bearer. V. Black Hamburg. Thomp. Lind. Speech. Downing. Warner's Black Hamburg : Purple Hamburg : Red Ham- burg: Brown Hamburg: Dutch Hamburg: Victoria; Salisbury Violet : Hampton Court Vine : Valentine : Gibraltar : Frankendale. This Black Hamburg we think the 7ie phcs tiUra of a grape for California ; at least of black grapes ; and will closely dispute the palm with the White Muscat of Alex- andria, as being altogether the finest variety of foreign grape that has hitherto been introduced into this State. The bunches are very long, from six to ten inches in length, very broad at the shoulders, tapering to a point gradually. Berries very large, round, slightly inclining to oval ; skin rather thick, deep purple, very black at matu- rity ; very sugary, juicy and rich. It is a superb grape for California, either for the table or for wine, and ripens here in July, August, September, October, and November. We have had fine specimens of these sent us from Sonoma and Pleasant Valley ; and they are raised very generally, we believe, throughout the State. Mr. Feely, a vinegrower of Santa Cruz, in this State, is said to have produced from GRAPES FOR A VINEYARD. 157 his Black Hamburg vines five years old, twenty-five to thirty pounds per vine, the past year. 8. Black Lombardy. Lind. Tliomp. Downing. West's St. Peter's : Money's : Poonah : Raisin des Carmes : Raisin de Cuba. Bunches large and long, with shoulders ; berries large, roundish oval; skin thin, very black at maturity; flavor very rich and sugary ; leaves rather small, turning purple as the fruit ripens ; keeps late. 9. Black Morocco. Thomp. DoiDnirig, Le Coeur : Black Muscadel : Ansell's Large Oval Black : Raisin d'Espagne. A large, showy grape, ripening rather late. Downing says, of this grape, that the blossoms are a little imperfect, and require to be fertilized with those of the Black Ham- burg, or some other hardy sort. Bunches large ; berries very large, oval ; skin thick, dark reddish black ; flavor tolerably sweet and rich. We have seen some fair specimens of this grape, raised in the Sacramento Yalley; but they do not succeed well in aU parts of California ; for instance, Mr. Shaw, of Sonoma, says: The Black Bishop and Black Morocco are the same. I have them, but would not sell them (the cuttings from them) without declaring them (what they are with me) of no account whatever. In speaking of this statement of Mr. Shaw in our paper, the Rural Home Journal, we added the following note : 168 BEST VAEIETIES OF We saw samples of a grape called the Black Morocco, at the last State Fair, and also at Stockton ; they appeared like a fine grape, and evidently do well in some other locali- ties, if not in Sonoma. We have raised, in the Empire of Morocco, nearly all the varieties of the grape of that coun- try, but do not recollect any of them that resembled, exactly, what are here called the Black Morocco. Besides, there are many kinds of black grapes in Morocco ; so that we might as well say the Black Grape of America, as the Black Morocco. On this subject we may add some further observations in another part of this work. If the cost be a standard of value, the Black Morocco must be a very valuable grape ; for, while our best Mission grapes are retailing in the San Francisco market for five cents per lb., and the best Black Haraburgs, Muscat of Alexandria, &c,, for 15 to 20 cents per lb., the Black Mo- rocco have been sold at 80 cents per lb., and scarce at that. 10. Black Muscat of Alexaitoeia. Thomp. Downing, Red Muscat of Alexandria : Red Frontiuac of Jerusalem. Bunches large and shouldered; berries large, oval; skin thick, of a reddish color, becoming black at maturity ; flesh quite firm, with a rich musky flavor. 11. Black Muscadine. Lind. Thomp. Downing. Black Chasselas : Chasselas Noir. A pretty good black grape, but not equal to some other varieties. GEAPES FOR A VINEYARD. 15 Bunches of medium size, compact. Berries roundish oval ; skin thick, black, overspread with a blue bloom ; juice sweet, and of pretty good flavor. 12. Black Priis'ce. Lind. TJiomp. Downing. Alicant : Black Spanish : Black Valentia : Black Portugal : Boston: Black Lisbon: Cambridore: Botanic Garden. '& An excellent kind, highly esteemed, with large and long bunches, partially shouldered ; berries large, rather thickly set, oval, black, covered with a thick blue bloom ; rather thick skin ; flavor sweet, juicy, excellent. It is an excellent table grape, and succeeds Avell in California. 13. Black Saint Peter's. Thomp. Downing. Saint Peter's : Black Palestine : Oldaker's West's Saint Peter's. A fine variety, with large long bunches, well shouldered, often weighing two or three pounds ; berries large, oval, very black, covered with a fine bloom ; quality excellent, sprightly sub-acid ; late, and keeps well. 14. Black Sweetwater, Thomp. Lind. Downing. Water Zoet IsToir. Bunches small, compact ; berries small, round ; skin thin ; with a sweet and pleasant juice. A second rate, but rather hardy sort. 160 BEST VAEIETIES OF 15. Black Tripoli. Thomp. Dozening. Black Grape from Tripoli. It is described as an excellent grape, ripening late. Bunches of medium size, shouldered, rather loose ; berries large, round, often slightly flattened ; stones quite small ; skin thin, purplish black, slightly covered with bloom ; flesh tender, sweet, and of tolerably good flavor. 16. Early Black July. Thomp. Lind, Doioning, July Grape : Madeline : Madeline Noir : Raisin Precoce : Morillon Hatif : De St. Jean : August Traube. The earliest of grapes, and chiefly valued for the desert on that account. At the East it ripens the last of July, or early in August. The leaves are rather small, and light green above and beneath. Bunches small and compact; berries small, quite round ; skin thick, black, covered with a blue bloom ; flavor moderately sweet, but not rich or perfumed. 17. EsPERioisTE. Thomp. Lind. Doioning. Turner's Black : Hardy Blue Windsor : Cumberland "^ Lodge. This is a hardy, luxuriant and prolific grape, growing well in the open air; clusters very large, heavily GRAPES FOR A VINEYARD. IGl shouldered ; berries small, black, with a fine bloom ; sprightly sub-acid ; of second quality. 18. Ingraham's Hardy Prolific. A new grape which has obtained a first-class certificate from the English Royal Horticultural Society. Bunches a foot in length, with black, oval berries; vinous, with slight Muscat flavor. 19. Lady Downes. Considered valuable as a late keeping grape. It some what resembles the St. Peter's, the bunches and berries being large, and the quality excellent. The fruit will remain plump and firm on the vine, if the frost is kept off until the new growth commences. 20. Miller's Burguxdy. Thomp. Lind. Speech. Downing. Miller Grape : Le Meunier : Morillon Taconne : Fro mente; Aleatica du Po : Sauvignien Noir : A favorite variety, long knovm and cultivated in all parts of the world, as a hardy grape for wine and table use. It is readily known by the dense covering of cotton doion which lines both sides of the leaves, whence the name Miller'' s grape. Bunches short, thick and compact; berries roundish oval, very closely set together ; skin thin, black, with a 162 BEST VAEIETIES OF blue bloom ; flesb tender, abounding with a sweet, high flavored juice. Each berry contains two small seeds. A valuable wine grape, as well as for dessert. 21. Teentham Black. Bunches large; berries large, purple black; skin thin, earlier than Black Hamburg, and better than Black Prince, which it resembles. 22. ZiNFINDAL. Bunches generally almost equally divided into two long shoulders, making a large cluster ; berries medium, round, very black, covered with a thick bloom ; sprightly acid, becoming good when fully ripe. Makes a good wine grape in California. Class 4. California Varieties. mission los angeles — sonoma — santa barbara — ma5i- moth vitis californica. We have seen at the commencement of this Part of our subject, how great a favorite this Mission grape is in' Cali- fornia. They are generally classed as two difierent kinds. GRAPES FOR A VIXEYARD. 163 the Los Angeles and the Sonoma or I^orthern variety ; but we doubt if they be of different varieties in reality. The difference of soil and climate may be sufticient to account for the slight difference in appearance of the fruit. They are supposed to have been introduced into California by the Jesuit missionaries from Spain, some eighty years since. They very much resemble a grape we have seen in Morocco, taken to that country we presume by the Moors, from Spain, after the conquest. The Los Angeles variety has a somewhat heavier bloom than that known as the Sonoma ; but we have seen speci- mei^s from the San Joaquin Yalley that had as heavy, . deep a bloom as any we recollect to have seen from Los Angeles. Bunches slightly shouldered, loose, divided in fact into many small, distinct, lateral clusters, from six to ten inches or more in length. We have seen bunches of this grape in the San Francisco market, the latter part of October, weigh- ing severally 5 and 7 pounds. Berries medium size, round, purple-black, heavy bloom; exceedingly sweet, juicy and delicious; skin thin, but seeds rather large. Ripens in favorable places, such, for instance, as at the Woolfskills', on Putah Creek, the first of July. It has succeeded very well in some of the Eastern States. Some cuttings from Los Angeles raised in the open air, in Albany, N. Y., are described as being not quite as large as those sent from California, but of fine flavor ; the same, of a sample tried at Buffalo, N. Y. Santa Barbara Mammoth Yine. We call this the Mammoth, not so much on account of 164 BEST VARIETIES OP the size of its fruit, as of its vine, and of its prodigiously prolific bearing properties. The following description is derived from the daily press of this city : One of the celebrities of Spanish California is the immense and beautiful grape vine now growing at the Montecito, two or three miles below Santa Barbara. The planter of the vine was Dona Marcellina Feliz de Dominguez, of the earliest expedition to Sonora, before 1780, It was planted by her over sixty-five years ago, from a slip which she cut from the young vineyard at San Antonio Mission, in Mon- terey Co., for a horse-whip. Her husband had got per- mission to make a small garden near the warm springs^ of Montecito, and here she planted it on the edge of a knoll. It immediately took root and began to bud and leaf, and from careful attention, before she died, it was made to pro- duce more than any known grape vine in all America, North or South. Between 1850 and 1860 it had been trailed over some 80 feet in circumference, with a trunk of 12 inches diameter, rising clean 15 feet from the ground. Some years it has borne over 6,000 bunches of ripe and sound grapes, or close on to 8,000 pounds, and become the wonder of every resident or sojourner in that part of Cali- fornia. And w^hat is more, for the last thirty years it has principally maintained the old woman and her numerous family. Prof. Silliman, when he visited it last year, said he had never heard of such an immense grape vine in any other country, which is saying a great deal, as he has travelled much in the south of Europe. It may be well to add, that the Dona, alluded to above, died a year or two since, having been not much less pro- lific than her noted vine, as she had brought forth fourteen GRAPES FOE A VINEYARD. 165 children, who had multiplied in all to three hundred descendants. We have thus given a somewhat extended descriptive list of the various foreign varieties of grapes wliich are considered of the choicest kinds, as well as our serai-foreign variety, the California Mission grape ; and all of which, it is believed, are well adapted to the soil and climate of California. One of the committees of our State Agricultural Fair, in their Report on the Culture of the Grape in California, speak thus, on this subject : In this department of Pomology, localities are repre- sented covering a great variety of soils, and extending over an area of territory greater than the wine districts of Europe, and your committee believe that on no other spot of the globe can there be found so many varieties of grapes, natives of such varying climes ; all taking kindly to the new soil and atmosphere ; each seeming to flourish better than in their indigenous homes. We find the hardy Isa- bella and Catawba, of frosty climes, growing side by side with the Syrian of the Holy Land, and the perfumed Muscat of Egypt ; thus showing that in the amelioration of our climate each finds elements for the most perfect develop- ment. Speaking of Mr. J. R. Nickerson of Placer County, the committee add : This gentleman shows ^/i/ti/ varieties, all very fine. Among his lot are Jifti/ bunches of Black Hamburgs, grown on a vine one year old from the cutting, [This is rather a big story, we admit]. The committee find that the California variety mildews in localities where many foreign kinds escape ; and they come to the conclusion that it is safer to plant Black Ham- burgs, Catawbas, Chasselas de Fontainebleau (?), White 166 BEST YARIETTES OF Sweetwater, "Royal Muscadine, and many other hardy for- eign sorts, where there is any danger of mildew. Many foreign kinds also ripen earlier than the California variety, and come into bearing sooner, and it is believed will make a better wine. In conclusion, the committee suggest that the general exhibit of grapes establishes the fact that our climate can produce all of the finest varieties of grapes in out-door field-culture in as great perfection as under the most expensive hot-house care in the Atlantic States, or Europe, and that the choicest vintage of the world is yet to be produced in our favored land. Mr. S. Rich, of Sacramento County, also exhibited twenty varieties of foreign grapes, among which was Reine de Nice, or Lombardy. This was several years ago ; since that time the culture of the foreign varieties of grapes has greatly increased in California. At the late State Fair at Sacramento for 1866, there was a splendid exhibit of these foreign varieties of grapes. Mr. B. ]Sr. Bugbey, who has two or three vineyards near Folsom, one the Natoma Vineyard, of about fifty-six acres, and the Duroc, of twenty acres, exhibited some forty kinds of grapes, many of them of the best European varieties ; and some twenty varieties of wines, red, white and spark- ling, from the most approved varieties of the wine grape ; also, several samples of luscious raisins, some of the last year's make, produced from the Feher Szagos or Sagos grape, said to be a native of Hungary ; and the White Malaga, which resembles it. We have elsewhere expressed the opinion that this is the Larga, or Bloom Raisin grape of Malaga. Mr. B. produced last year 600 boxes of these delicious raisins, samples of which we have tasted, and GRAPES FOR A VINEYARD. 167 think them equal to the best Malaga raisins. He has, we understand, put up 1,000 boxes the past year. Mr. J. R. Nickerson, also, (of whom we have spoken a page or two preceding this,) had a large exhibit of grapes from which he has made wine and raisins. His vineyards are in the foot-hills of Placer County. There were many other exhibitions of the foreign grapes, such as the Muscat, Hamburg, Rose of Peru, etc. The San Francisco market daily, during the latter part of summer, and through the autumn, presents exhibitions of these delicious fruits of the vine and of the choicest European varieties. ViTis Californica, or Califorxia Wild Native Grape, has been introduced into the State of N"ew York, in a small way, we presume, and is thus described by W. R. Prince, the well known fruit-grower of that State. Leaf sub-rotund, large toothed, entire or lobed, smooth above, tomentose beneath ; berry small, black, moderately juicy, assimilates to Y. cordifolia, but distinct, and ripens in summer. Vine of vigorous growth ; usually found on the borders of streams. We have it bearing on our grounds. It is of most vigorous growth, and will ascend thirty or forty feet or more, and spread its branches in proportion. Little or no account is made of this wild mustans: here in California, while we have so many choice varieties that succeed so well. n. American ISTative Varieties, or Grapes for the States East and for California. We must now proceed with our list of grapes for the states east of the Rocky Mountains, as that is what we 1G8 BEST VARIETIES OF . mean by Eastern States. It is chiefly on our own hardy- native varieties that onr countrymen in those States must rely ; as the inclemency of the winter climate, and the late and early frosts, put a most effectual embargo on the introduction of the choice tender foreign varieties that are so highly prized in the milder climes of Europe, and which flourish so preeminently in our own highly favored Cali- fornia. As all of our native, hardy x\merican varieties flourish, also, equally well in California, in fact better than at the East, having their sharp, acrid properties and acidity of taste very much toned down by our genial climate and friendly soil, our lists of those native varieties will there- fore answer for California, equally as well as for our Eastern readers and viniculturists. It cannot be expected that in this little Treatise we should be able to find space for all the native varieties that have sprung into existence during the brief history of our country ; their name is legion, and legion upon legion. We have before us a list comprising over 300 kinds. We can only give the most select varieties, from the best authorities and lights of experience we have before us. And as there are many conflicting personal opinions engen- dered, to some extent, by the private interest and preju- dices of parties directly and personally interested, we prefer to adopt the selections adopted by the most intelli- gent Associations which have made this matter a study and have informed themselves by practical exj^erience. In accordance with this plan, we give first, below, the list selected by the Western New York Fruit Growers' Asso- ciation, by a vote on each several variety, which will tend to show the popular opinion and experience of that intelli- gent body of Pomologists. At their meeting dui'ing the past summer, at Rochester, New York, on a proposition GRAPES FOR A YINETARD. 1G9 to designate the best six varieties of grapes for general cultivation, the vote as to their relative merits stood thus : Delaware 56 votes Diana 47 lona 36 Isabella 32 Crevelling 30 Concord 29 Hartford Prolific 25 Rebecca 10 Catawba 12 Allen's Hybrid 9 votes Adirondac 7 Clinton 1 Rogers' No. 4 2 Clover Street Black 1 Hamburg 1 Anna 1 Maxatawny 1 Rogers' Nos. 3, 15, and 19 1 It will thus be seen, that the old favorites which so long ruled the day, Isabella, Catawba, and Clinton, are thrown quite in the shade by this expression of popular preference, and by the pretentious rivals that have assumed their place. This convocation of fruit growers we believe was made up of delegates or representatives from several other States besides New York ; including, we think, Ohio, Pennsyl- vania, etc. Among the names of the gentlemen who took part in the discussion and action of the Association, as we recollect, were those of Downing and Barry, and Griffith, a prominent vine grower on the lake Erie borders of Pennsylvania. We think, therefore, that this selection of the new hardy varieties of our native grape may be considered as the most approved, especially for the middle and north- ern States of the Union. And yet Mr. Barry, in the account of his late visit to the Lake Shore vineyards of Pennsylvania, Ohio, etc., says that the Catawba is the principal variety in all the bearing vineyards, but adds that other varieties are being tested, some of the new sorts quite extensively* 8 ■ 170 BEST VARIETIES OF But, as we have shown, in a country so varied in soil, climate, and atmospheric peculiarities, as is our widely- extended domain, a great variety and diversity of kinds must be required to supply the proper grape to the proper place. This part of our subject has already been discussed in Part II. of this work, under the head of Climate Best Adapted to the Culture of the Yiue, showing the various divisions or districts where certain varieties flourish best. A writer in the Magazine of Horticulture says that JVbrton''s Virginia now stands at the head of grapes for red wine in this country ; the must often weighing over 100, and its alcohol ranging from nine to eleven per cent. It colors early, but to make the best wine from it, the fruit should be permitted to hang until November. It might, perhaps, be well to try this as a wine grape in California. E. K. Phcenix, in the Country Gentleman, says : Dela- ware, Concord, Hartford Prolific and Crevelling promise to be our staples. And thus we might go on, almost ad infinitum, giving the encomiums of the friends of each variety. We have, as we have before remarked, now before us a list of over three hundred varieties of native grapes, every one of which has doubtless some especial admirer and eulogist. But we must be content to present to our read- ers such a list as we think may be best suited for the various grape growing regions of our country ; premising that we doubt not all will, more or less successfully, adapt themselves to California. Which of the untried varieties will succeed best will have to be demonstrated by actual experience. We give, therefore, the following as our GRAPES FOE A VIIfEYAED. l7l desceiptive list oe hardy varieties of kative grapes for general culture. 1. Adirondac. Presumed to be a seedling from the Isabella, which it resembles. Bunches large, compact, shouldered ; berries large, round, dark with a slight bloom; skin thin; flesh melting, sweet, excellent, juicy, but not high flavored. 2. Allen's Hybrid. Bimches large, long, compact, shouldered; berries medium, round, pale amber ; skin thin ; flesh melting to the centre; very sweet and juicy; not so hardy as some, but would do well in California. 3. Anna. Bunches large, shouldered ; berries large, globular ; color white ; flavor sweet, rich ; ripens with Diana. It is vigor- ous and hardy ; ripens two weeks earlier than the Catawba ; is a fine raisin grape. 4. Bullitt. (Taylor.) Originated in Kentucky ; clusters and berries very small ; greenish or brownish white ; sweet and spicy ; very hardy and strong. It makes a fine wine. 112 best vakieties of 5. Catawba. Bunches medium size, shouldered ; berries large, round^ pale red ; sweet, foxy flavor. Succeeds well in California. It originated in North Carolina. 6. Clinton". Bunches medium size, compact; berries small, round, black, acid ; very hardy and a good wine grape. 7. Clover Street Black. Originated by Jacob Moore, of Rochester, N". Y. ; said to be a cross between the Diana and Black Ilamburor. Bunches large and well shouldered ; berries large, black, with a fine bloom ; flesh tender with little pulp, sweet spirited and excellent ; ripens middle September ; a new variety that promises well. 8. Concord. Bunches large, shouldered ; berries large, round, black ; sweet, foxy. Ripens in California in September. 9. Crevelling. Berries large, round, black ; sweet ; bunches medium size, long and loose ; skin thin ; flesh melting, sweet, juicy, with a peculiar plum-like flavor ; ripens with the Delaware. geapes for a vineyard. 173 10. Delaware. Bunches medium size, compact ; berries small, round ; pale red ; sweet, vinous. Originated in New Jersey ; sup- posed to be a seedling from the Catawba, crossed with some foreign variety. Ripens middle of September in vi- cinity of Boston. Yery good raisins are said to have been made from this grape m the Eastern States. 11. Diana, Bunches medium, shouldered ; berries large, round, red- dish lilac ; sweet, vinous. Takes its name from Mrs. Diana Crehore, of Boston, who originated it. This grape will produce good raisins. 12. Diana Hamburg. Another hybrid, by Mr. Moore, of Kochester. It is thus described in Hovey's Magazine : Clusters very large, six to eight inches in length, usually longer in proportion to breadth than the Hamburg ; regu- larly shouldered, compact ; berries roundish, larger than the Concord ; dark crimson, with a rich purple bloom, mingled with a fiery lustre in the sunlight; flesh perfectly tender, breaking to the centre and letting out the seeds like a foreign grape ; of sugary sweetness, in flavor remarkably like the Hamburg, but more aromatic and lively, fully equalling that excellent variety. Hardy and very produc- tive ; fruit ripens after the Concord, and a week or ten days earUer than the Diana. A promising new variety. 174 best varieties of 13. Hartford Prolific. Bunches medium size, shouldered; berries medium size, round, black; sweet, foxy. Ripens in ISTew York about first September. 14. Herbemont. An immense grower, and the most ornamental of all out- door vines ; perfectly hardy south of New York ; its berries medium size ; color deep purple ; covered with bloom ; the bunches very large ; has a very distinct rich spicy vinous flavor. Downing says of it : Its berries are hags of loine. A good variety for California, although it is somewhat un- certain in a cold climate. 15. HoWELIi. Of this new grape Meechan's Monthly says : It was per- fectly ripe September 4 ; with bunches andberries of medium size, of a jet black color; thin skin, and too firm pulp ; but superior to Concord, and much better than many that have been "let out " with a loud explosion. 16. Ion A. A promising seedling raised by Dr. Grant, supposed to be from the Catawba, which it resembles. Bunches large, shouldered, and rather loose ; berries large, round, light red, with dark red veins ; skin thin ; flesh melting to the GRAPES FOR A VUSTEYARD. 175 centre ; full of juice, brisk, vinous, and excellent. Ripens about with tbe Concord. 17. Isabella. Bunches medium size, shouldered ; berries large, oval, black; sweet, foxy, rich. Is a native of South Carolina, named after Mrs. Isabella Gibbs, of ^N'ew York State, by whom it was introduced to the notice of cultivators. The bunches of the Isabella grown in California are very small ; not much larger than those of the wild fox grape at the East ; and the berries are but little larger than those. They are, however, much sweeter, and more juicy, here than at the East. 18. ISRAELLA. Another seedling by Dr. Grant, resembling the Isabella. Bunches large, compact, shouldered ; berries large, black, slightly oval, like the Isabella ; skin thin ; flesh melting to the centre ; sweet, and free from foxiness ; ripens early in September. 19. Louisa. Dark purple ; size and quality similar to Isabella ; ripe ten days ecrlier. 20. Maxatawnt. Originated in Pennsylvania ; is a healthy, early, vigorous variety, of excellent quality. Bunches medium, compact, 176 BEST VAEIETIES OF without shoulders ; berries medium, oval, greenish white ; flesh tender, sweet and delicious, without pulp. It is con- sidered too late for northern culture ; ripens at the East the first of October. 21. Mince's Seedling. Clusters large ; berries of medium size, pale, red, of fine flavor ; productive and hardy. 22. Rebecca. Bunches medium, compact ; berries medium, obovate ; greenish white; sweet, musky. 23. RoGEEs' Htbeids. ' Of this large family of seedling, or hybrid grapes, brought before the public by Mr. E. S. Rogers, of Salem, Mass., Numbers 3, 4, 15, and 19, seem to be preferable. We will, therefore, give a description of those varieties : N'o. 3. — ^Is considered one of the most desirable of this class, on account of its earliness, whicli is nearly with the Delaware. Bunches of medium size ; berries above me- dium, oval, dark red; flesh tender, sweet, with flavor resembling the Diana. N'o. 4. — A very large black grape, resembling the Union Village. It is of vigorous growth, hardy and productive; cf good quality, noble appearance, and promises to be a \ GRAPES FOK A VIXEYAED. 177 good market grape. Bunches large, compact; berries very large, round, black, with thick bloom ; flesh melting, very juicy, sprightly acid, but becoming sweeter when fully ripe ; later than the Concord. JSTo. 15. — Is regarded by Mr. Rogers as his best. It is remarkably vigorous, productive and hardy ; and will pass as a good, sweet grape, where the taste is not too critical. Bunches of fair size, rather loose, shouldered ; berries oval, large, dark red ; flesh juicy, with some pulp and foxiiiess, and somewhat stringy; leaves a rough taste upon the palate ; ripens as early as Concord. JSTos. 19 and 33, resemble No. 4, but are thought less desirable. N'o. 41. — ^Is a large, black grape, similar to JSTo. 4, and thought to be earlier and sweeter. Mr. Strong says : The higher numbers of these seedlings are a second generation from the lower numbers, impreg- nated with foreign kinds ; and, in general, they seem to have too much of the foreign element for our climate. This objection, stated by Mr. S., will not apply to Cali- fornia. 24. SCUPPEEXOXG. This is a very distinct southern species of grape, grow- ing wild from Virginia to Florida and Texas. There are several varieties, the white, blue, etc. Clusters small, loose, v.ith but few scattering berries, sometimes not more than six. Berries large, round ; skin thick, light green in the white, dark red in the black varieties ; flesh quite juicy, except when very thoroughly ripe ; juicy and sweet, but 8* 178 BEST VARIETIES OF with a strong musky scent and flavor ; makes an excellent wine, but suited only to a southern chmate ; would do well in California, though probably not as profitable a variety as we already have in this State. \ 25. TJnioit Tillage. ^ This variety originated with the Shakers, in a place of that name, near Cincinnati, Ohio, and was introduced by Mr. Longworth. In appearance it is described as like a monstrous Isabella, which it resembles in flavor, but is richer and ripens at least a week sooner. In bunch and berry it is said to be twice the size of that variety. It is a good wi?ie grape. 26. YiKGiNiA Seedling. (Norton's Seedhng.) Originated in Virginia. It is considered a grape of rare excellence in Missouri, for the production of wine, and very hardy. Muench says, that during several years of almost entire failure of the Catawba grape crops, this vine bore regularly. He adds : It will hardly be supplanted in our own and in more southern latitudes, even by the best that may yet be found, since from it a dark red wine is made of very peculiar excellence, which, at the same time, in some of the diseases peculiar to this climate, is of the greatest service. The clusters bear small berries, very compact, dark and but little juicy ; fourteen pounds yield- ing but one gallon of must ; less suited for the table, but at full maturity, when they begin to dry on their stems, unusually rich in sugar and aroma. Is considered, alto- gether a superior grape for a mild climate. GRAPES FOR A VINEYARD. 179 The best six grapes for producing icine^ in the neighbor- hood of Cincinnati, are deemed to be the following, rating in the order in which they are numbered, viz : 1. Delaware, 4. Lincoln, 2. Herbemont, 5. Catawba, 3. Minor's Seedling, 6. Union Village. Mr. John L. Mottier, of Cincinnati, thus describes the wine he made from some of these vines : The Delaware wine was the richest and preserved the real bouquet of the grape, and it improved by age. The vintage of 1859 contained ^^ per cent, of alcohol. Herheinont. — The very uncertain climate of that region too cold for it. No good wine since 1850, until 1859, when the crop was good ; wine very good ; quite delicate ; will not bear transporting to any great distance. Alcohol h\ per cent. Minor'' s Seedling. — Quite foxy in flavor, but a fine, light colored wine. Alcohol 6 per cent. PART IX. VESTETARDS OF MOKOCCO AND SPAIN I COMPARED WITH CALIFORNIA. THE AUTHOr's FIRST VINEYARD IN THE "land of THE MOOR." 1, Grapes and G-rape Culture in Morocco; the Author's observations and experience in that country ; his First Vineyard ; different varie- ties of grapes; The Black Morocco, the Red Morocco and the White Morocco ; the Author's vineyard, and its picturesque aspect ; climate of Morocco compared with Cahfornia. 2. Vineyards of Andalusia ; Raisins, and modes of preparing them; the Author's observations in Malaga, and during a horse-back tour through the Vega of Gre- nada, as related in his letter from Malaga; s-\iring of Raisins no mys- tery or difficult process. Spanish modes of cultivating the vine, and the tools they use. 3. Dried grapes and Raisin making in California ; the climate of California quite equal to that of Spain ; the Author's reasons for that opinion. The bright Occident, and the flowery Orient. 1. Grapes and Grape Culture in Morocco. From a comnmnicatioa written by us, under date "Land of the Moor, Tangier, Nov. 9, 1848," to the editor of the Albany Cultivator, and published in that periodical of Feb- ruary, 1849, we extract what we said therein on the sub- ject of vine growing, the varieties of the grape cultivated in that country, and our ^'' First Vineyard in the Land of the Moor," following: Most of the tropical fruits grow here in perfection ; the orange, lemon, lime, plantain, banana, fig, olive, date, etc. ; and the grapes are delicious. There are many varieties of 182 GRAPES AND GRAPE CULTURE this excellent fruit, some white, some black, and some of a wine color; the Muscatels are very fine; and there is a kind which, from their remarkable length, and delicate, slender, tapering form, I should call the " Ladies' Finger," that are of a rich, sweet flavor. We have had ripe grapes here since the middle of July. A single cluster which was sent me by a friend, weighed three pomids. This luxurious fruit may be bought here during nearly all of the sum- mer months for one cent per pound. The hills and valleys for miles around this place, are covered with vineyards and orange groves ; and most of my consular and diplo- matic colleagues, have fine gardens filled with all these delightful fruits. * * * You will not be surprised, I presume, that amid such scenes, and under such tempting circumstances, my old horticultural mania should return. I have purchased of a Moor a little vineyard and garden, containing about an acre of ground, and which, although somewhat run down for want of proper care and attention in cultivating it, has, nevertheless, large varieties of grapes and figs, oranges, pomegranates, etc. My little plantation is situated on the slope or terrace of a hill, a few rods outside of the city walls, (enclosed with a hedge of the ever-verdant cane, already fifteen to twenty feet high,) and commands fine views of the surrounding orange groves and vineyards, the mountain peaks of Morocco, (the grand old Atlas,) and the time-renowned " Pillars of Hercules," as well as of the old Moorish citadel, castle and upper portion of the town, and a de- lightful water view overlooking the Bay and Straits of Gibraltar, with the mountains of Andalusia and the rocky Fortress of Gibraltar, peering up in the gray distance ; and all vessels going iu or out of the Straits passing within range of our view. OF THE EMPIRE OF MOROCCO. 183 Again, in a commimication on the ^^ Fruits and Fruit Trees of Morocco,'''' bearing date "Tangier, July 4, 1850," and published in Downing's Horticulturist in October of that year, we wrote thus of The Vine. The Grape grows here spontaneously, and is cultivated largely and successfully in the various gardens and vineyards which abound in the vicinity of the large towns and villages of the Empire, although comparatively little pains seem to have been taken to obtain the finer qualities, yet I have eaten of a number of varieties here that are little, if any, inferior to the best Malaga Musca- tels or Blooms. Both of these superior kinds of grape are to be found here, as well as many other excellent varieties scarcely inferior to them in quality ; in fact, I think that some of the smaller white grapes excel, in their rich musky flavor, and in melting juiciness, those far-famed and justly favorite varieties, although they are not so large and beau- tiful. Many of these choice varieties are, I doubt not, in- digenous and peculiar to this country, but are without any appropriate name. Many of the black ones, although of a sweet, pleasant flavor, are too pulpy, and not so juicy and rich as the lighter colored ones. [Among these was what, in California, is now called the Black 3Io?'OCCO.^ There are a few, however, of a wine color, long and tapering, (some- times over an inch in length,) that are nearly if not quite equal in richness to the white. These we call the " Ladies' Fingers." [This is the Lonibardy, or what is now called, in California, the Heine de Nice^ and the Flame-colored Tokay, etc.] We have r^e grapes here from about the first of July until late in October. Very little wine is made here, as the Moors are prohibited, by their religion, from making, vending, or using any kind of spirituous hquors. The Jews, 184 GRAPES AND GRAPE CULTURE however, who are not allowed by their creed to drink any wine or spirits manufactured by Christians, make their own wine, which is but poor stuff; and also make a kind of liqnor called aguadiente^ upon which they contrive to make themselves merry, all "according to the laws of Moses," of course ! The vine flourishes upon neaj'ly all kinds of soil. Many of the vineyards in this vicinity are upon pure, dry, liglit sandbanks which have been blown up from the sea shore. . The leaves begin to fall in August, while the fruit is still ripening ; and late in winter, before the vines start, they are trimmed, all the lateral shoots cut off, and nothing but the mam branches left. Some of the more indolent of the natives turn in their calves, donkeys, etc., and let them browse off the superfluous branches ; quite a labor-saving operation, as they think ! When the notes from which the foregoing extracts are taken, were made by us, in the " Land of the Moor," six- teen or eighteen years since, we little thought we should ever have occasion to use them in this far-off Golden State of the Pacific. But such are the mutations of human life. It has always been our aim in our travels around the world, to let no matters that might be of immediate or remote interest, escape our attention, or go unrecorded. The climate and seasons of that portion of Northern Africa bordering on the Straits of Gibraltar and the Medi- terranean, as well as the Southern coast of Andalusia, are similar to those of the milder portions of California, and as we are striving to introduce and acclimate the fruits of that region of country in California, it may be deemed a matter of such interest to our readers as to induce them to excuse this reference to our own by-gone experiences in that sunny land. OF THE EMPIRE OF MOROCCO. 185 As a matter of further interest to the viniculturists and horticulturists of California, especially, we would state that we have sent out orders, some time since, for cuttings of the choicest varieties of the grapes and figs, {such figs we have seen in no other quarter of the globe,) and other choice fruits of Morocco, Malaga and Cadiz, as well as to Madeira, Lisbon, Oporto, Bordeaux, Marseilles, Smyrna, Alexandria in Egypt, Sicily, Manila, China, Japan, etc., and hope ere long to be able to show that California, the bright Occident, can vie with the flowery Orient, and the sunny lands of the Mediterranean, in the production of the choicest fruits of the earth, if she cannot rival the renowned and fabulous Garden of Hesperides. 2. Raislns. Modes op Preparing Them. The Author's Observations in Malaga. We again find it necessary to recur to our notes of foreign travel to refresh our memory on the subject now before us. The production of Raisins is one of the most interesting and delightful, as well as profitable employ- ments in which the viniculturist can engage, when he is fortunate enough to have a vineyard situated where the grapes that produce, and the climate that cures, this most delicious fruit, can be found. In California we have such a climate and can produce the required fruit in as great perfection as in any other country in the world. This is no extravagant declaration, but a simple, practical fact, as we think we shall be able to convince the reader of this little Treatise, by the time he has followed us through its pages. In our travels through the Vegaof Granada, and among the vine-clad hills of Malaga, (as we traveled on horse- back we had a fine oj)portunity of seeing the country,) 186 MALAGA — ITS EAISINS there was no object in nature, where man had had the fashioning, that inipressed us with more novelty and interest than these same vine-clad hill-sides and teeming vineyards. And of all the vintager's operations none were more novel or interesting than the simple mode of trans- forming the rich, juicy grape into the delicious raisin. Of this process, let an extract from one of our own letters, written from that interesting region to a friend in New York, speak for itself : Malaga, April 25, 1850. You have often partaken of Malaga raisins, the most delicious of all preserved fruits, and so have all our country- men ; but every one may not understand how they are pre- pared. The process is the most simple imaginable. As soon as the grapes begin to ripen, the vinedressers pass through the vineyard and cut the clusters off from the vines, and leave them upon the naked ground^ turning them over daily, until the heat of the sun above, and the warmth of the earth upon which they lie, shall have baked and dried them through, when they are gathered up, put into boxes, and are ready for use. This is all the wonder and mystery there is in preserving and preparing this delicious fruit. To my inquiry, why they did not place leaves, or some clean dry substance of the kind, upon the ground, for the fruit to lie upon, I was told that the naked ground was much better ; that, in fact, the fine flavor of the fruit was dependent more upon, the warmth of the earth, than on the mere external heat of the sun. Care has to be taken, however, that the fruit does not get wet while undergoing this process. But as it seldom rains during the summer or vintage, in this country, it is very rarely that the fruit has to be taken up before it is fully dried. The vintage or season for gathering the fruit, commences AND RAISIN VINEYARDS. 187 about the middle of August. Now (in April) the vine- dressers are busily engaged in hoeing and digging among the vines, clearing them of weeds, and hilling them up very much as the farmers in the United States hoe their corn, potatoes, etc. They use for the purpose, hoes some- what resembling a pick, excepting that one side has two or three long prongs, with which they loosen the earth very effectively. The soil generally resembles a light and sandy loam, and does not appear capable of producing scarcely any vegetation. But the vine and the olive, you know, will flourish where almost every other kind of vege- table life would starve and perish. In all that part of the south of Spain through which I have travelled, from Cadiz and Tarifa to Malaga, Yalez Malaga, Alhama, Granada, Loja, etc., this same barren, sterile appearance of soil is apparent upon the mountains and uplands. The general surface of the country is not merely undulating, but mountainous, to a far greater degree than I had any idea of. I do verily believe that these arid hills and mountains comprise nine-tenths of the whole surface of the land, in the province of Andalusia ; and that the fertile spots — the vegas or valleys — only constitute the one-tenth. But these latter are the gardens of Spain. These extracts will be sufficient to show, not only the simpler modes of curing and preparing raisins, but as well the climate and soils which produce the most delicious grapes, probably, and certainly the most luscious raisins of any country, where the experiments have been fully and fairly tried. And we repeat, that in climate and soil, and their affinity with the grape, there is no country that can claim to excel or equal it, so justly as can California. Spain has her Sierra Nevadas, snow-capped, her innumerable foot- hills, her valleys and her genial clime; California has all 188 MALAGA ITS KAISINS AND VINEYARDS. these, "her Sierra ISTevadas, and foot-hills, as well ; and has, thus far, shown that the wine and the choicer varieties of grapes, and richly flavored raisins, that she can produce, it will not be easy for far-famed Andalusia to excel. Col. Haraszthy suggests that an improved drying ground for the raisin might be made, by using asphaltum, gravel, etc., in the manner of using it for sidewalks in our cities. One great objection to this mode is that the strong odor of the asphaltum would be likely, we think, to impregnate the fruit so strongly as to spoil it, unless there could be found some way to deodorize it. But there are other modes of curing the raisin, differing somewhat from that given above, one of v/hich we trans- cribe thus : The raisins are sometimes dried on the vine, so as to preserve the beautiful bloom that covers the ripe grape. They are generally known as the Muscatel raisin. When preparing them, the grapes, when ripe, are allowed to remain on the vines, but the main stem of each bunch is cut partly off, leaving barely strength enough to prevent their falling to the ground, which shrivels them up, and dries out much of the original watery fluid; the leaves being properly removed to admit the sun, the pulp remain- ing, becomes, by concentration, very sweet. These are sometimes called '* Raisins of the Sun." The Bloom and Muscatel or Malaga raisins, however, are the names by which they are generally known in this country. The Sultana, or stoneless raisin, is made in a similar man- ner, from the White Corinth or Sultana grape. The quantity of raisins imported into the United States from Spain, in 1849, was 24,448,630 pounds, valued at $1,420,980. More than twice or thrice that amount of money might every year be saved to our country, and to EAISIN MAKING IX CALIFORNIA. 189 California^ by producing, as we are certainly soon destined to do, this fruit within our own borders. 3. Raisin Making in Califoenia. Dried Grapes^ which may perhaps be deemed an infe- rior kind of raisin, are often prepared in California, from the common Mission grape. The bunches when fully ripe, are plucked from the vines and hung up, in some sunny place, free from moisture, until partially dried, when they may be put under shelter, where they will still be kept dry ; and are thus preserved through the winter, and until the next vintage, with proper care. In the months of May and June last, while at Mr. Sathiel Wolfs kill's on Putah Creek, we had some of these domestic raisins or dried grapes stewed for dessert, as our house-wives usually stew or prepare other dried fruits, such as plums, cherries, etc., and they were really delicious. They seemed equal to the dried Zante currants, such as are imported from the Levant. They should be hung up by the stems in single clusters, so far apart as not to interfere one with another. Some have suggested that they should be hung up in a reversed position, that is, with the stems down- ward, to admit of the air circulating freely among the berries. But in California, at least in the grape regions of the interior, there is so little humidity of the atmosphere, and the bunches of our grapes so loose, especially our Mission grape, that there is little need of a departure from the usual mode of hanging them up, as nature does it while on the vine. Small slats fastened up overhead in any vacant room, or out-house, prepared for the purpose, with small wire hooks 190 RAISINS AND RAISIN MAKING on which to suspend the clusters, will perhaps be as good a plan as any. At Milton Wolfskill's we noticed these dried grapes were hanging in his wine cellar. But this was dry and airy. The foregoing suggestions refer only to our Mission grape, or to those that will not make first quality raisins. Of course such grapes as will make a good quality of raisin, should be cured in the usual ways of preparing raisins, as we have described. We know of no country, we repeat, where the climate is more favorable to the curing of the raisin, than Cali- fornia. The best raisins that are made in Europe are those produced in Malaga; and we have shown by our rain tables and thermometrical observations that California is even more favorable than Malaga, for the maturing of the grape and the curing of raisins. Of this fact we are also fully assured by the observations we made while sojourning for several years in that vicinity, on the Afri- can shores of the Mediterranean, where we kept regular meteorological tables, as well as from our observations while traveling in the south of Spain ; Malaga, being upon the borders of the Mediterranean Sea, has a moister atmosphere than California, after you get beyond the coast range of mountains. In that country we have known of many occasions when there was a considerable fall of dew in the summer season. Back of the coast range, in Cali- fornia, there is no rain or dew or moisture during the whole period of maturing the grape and raisin, nor until past the vintage season. We have heard it objected that some of the fine raisins produced by Mr. Bugbey were not sufficiently well-cured to keep any great length of time. That may be so ; that is the fault of the vintager — not of the climate. They IK THE STATE OF CALIFORNIA. 191 should be left in the sun and open air until fully dried and cured, and then they will keep as long as any others. Mr. Bugbey has demonstrated that raisins of the first quality can %e made in California ; he uses for the purpose, thus far, we believe, a grape called the Faher Szagos, which is said by some to be a Hungarian variety, imported from that country, but which we have assumed to be the Larga of Malaga, although it may have been of Hungarian origin. We have elsewhere spoken more fully of the fine grapes and raisins of Mr. Bugbey, as exhibited at the State Fair of the California Agricultural Society. PART X. THE VINTAGE ; GATHEEIXG THE GRAPES ; PACKING J MARKETING, ETC. The Yintage; the "Harvest Home" of the Vintager; an interesting episode in his labors ; should not gather his wine-grapes until fully ripe, or over-ripe; CoL Haraszthy's mode of gathering grapes ; Mr. Muench's reasons- for leaving the grapes on the vines to the latest practical period ; grapes for market or table use may be gathered earlier; boxes for packing grapes for market ; how they should be packed ; how they gather and pack them at the East ; citronized grapes ; preserving grapes ; paper pockets for pocketing the grapes. OuE vineyard being now in the process of maturing its fruit, the vines bending under the weight of their heavy clusters of luscious fruit, and presenting a most agreeable beauty to the eye and a delicious aroma to the taste, the vintager can well look with pride and satisfaction upon the work of his own hands, made fruitful and complete by the smiles of a beneficent Providence, who has furnished the rains and the genial suns, each in their season, and left to the husbandman the pleasant duty of gnthering in the harvest — of making it truly a ^'^ Harv>est Home ^\juhilee. But the vintager must not be so eager to gather in the first fruits of the season, as to pluck them before they are fully ripe. For the table, or packing for immediate use, he need not wait for the fruit to become over-ripe ; but for wine making, the longer the grapes remain on the vine the \\ 194 # THE VIXTAGE. better, so long as they are gathered in tnne to avoid the frosts or rains of autumn. In California there is no danger from frosts at all, nor from rains before the last of Novem- ber, or fore part of December. And it is thought by some vintagers that the frost improves the quality of the wine. Col. Haraszthy says : No graphs ought to be gathered for making wine until they are ripe, and in fact, over-ripe, ^s long as thev do not stick, when handled, to your fingers, like honey or syrup, they are not fit to make a generous wine. Some persons hurry on the vintage, in fear that the frost will hurt the crop. This is erroneous ; the frost im- proves the ripened grapes, and makes the wine far supe- rior to that of grapes gathered befoi-e the frost. The world renowned king of the wines, as the Tokay is called, is made in Hungary from grapes gathered very often under tlip snow, and never before a good frost has shriveled them. This, we think, is of too extreme a latitude to allow of its being generally followed, as Col. H. has undoubtedly discovered, l)y the fact that he makes very good wine in- regions of country where there is never any snow. We think Col. H.'s mode of gathering the grapes is simple and expeditious. He says : One man w^ith a basket can gather from one thousand five hundred to two thou- sand pounds of grapes a day in this country, if there is a cart close by to take the gi-apes to the press, provided the vines are summer pruned and not entangled. Persons having small vineyards will do well to gather their grapes in the morning, and not later than nine o'clock ; for if gathered in the heat of the day, the fermentation will be too vehement, which is not good for making the best of wines ; but when the vineyard is large, other remedies must be employed to prevent a too hasty fermentation. Mr. Muench, the Missouri Yiniculturist to whom we GATHEPaNG THE GRAPES. 195 have several times referred in this Work, gives the follow- ing reasons why grapes for wine making should be allowed to remain on the vines to the latest practicable period. He says: As the time for the grapes to rij^en approaches, the acid in the grapes diminishes rapidly, and just as rapidly the saccharine matter increases. When the grapes, from their color, taste and softness, appear to be fully ripe, if one is not hurried up by the late season, and if there is no other considerable damage or loss to be apprehended, let the grapes hang for eight days more after maturing, by which the quality of the wine is often improved one hun- dred per cent. Grapes which are too watery, and it being not practicable to let them hang, may be somewhat more evaporated by being spread for a time on hurdles or straw in an airy place, or let them partly shrink, in a drying- house. Such wine will be heavier, but not more aromatic. In this way the dry wines are made. The grapes should not be harvested in rain or dew. The clusters are best cut off by scissors. The clusters, when gathered, should be carefully examined, and all decayed, green or dried berries removed. The transportation, where grapes are not very thin-skinned, can be made in baskets. Light water-proof wooden tubs are considered better. Where clusters ripen unevenly, as is often the case with the Catawba, the ripe and uni-ipe should be kept separate. In California we have no difficulty of this kind, as our grapes ripen so uniformly, that it is rarely that they will need assorting on that account. The Buena Vista Yinicultural Society state the cost of picking and loading their grapes, in 1864, at a fraction less than |3 per 1,000 vines. Grapes intended for table use, or for marketing, m boxes, 196 THE VINTAGE. ' should, of course, be gathered before they become over- ripe. Boxes for Packing Grapes. — Grapes brought into the San Francisco market, from the vineyards in this part of the State, are packed in boxes containing about fifty pounds. The process of packing is very simple. A large sheet of white or brown paper is laid into the bottom of the box, the grapes packed in close, another paper put over the top, the cover pressed down, nailed up, and sent off without further ceremony. Those, however, coming from Los Angeles, and other distant places, are generally packed in dry saw-dust ; as are, also, some that are repacked in San Francisco, to be sent some distance into the country. In this latter case, ', the size of the boxes varies according to the quantities desired to be sent. In case saw-dust be used, it should be of a deodorized kind that will not injure the flavor of the grapes. As showing the injurious effects upon the flavor of the grapes by packing them in saw-dust not entirely deodor- ized, we refer to a remark in the Transactions of the New York State Agricultural Society of 1864, where the Secre- tary, B. P. Johnson, Esq., in describing a box of grapes received from W. B. O shorn of Los Angles, says : The grapes arrived in safety, and were exceedingly fine in ap- pearance, several of the clusters weighing 2 lbs. 2\ ounces. Having been packed in redwood saw dust, the flavor was much affected, and the true flavor could not he determined. Modes of Packing Grapes at the East. — In an Easteni Agricultural paper w^e find the following mode of boxing grapes described. The boxes used in packing grapes for shipping are of different sizes, holding from five to twenty- PACKING, PRESERVING. 191 five pounds. They are sold, according to their capacity, usually at one cent a pound, a five pound box costing five cents, and so on for larger sizes. Establishments for their manufacture are found in all of the principal grape reigons. In packing, the top is first nailed on, and, the bottom being taken off", a sheet of thin white paper is put in. Whole bunches of grapes are first laid in, being packed as closely as possible without jamming them. The vacant places left, after putting in as many whole bunches as the box will contain, are filled with parts of bunches ; and lastly, wdth single grapes ; so that all the space is occupied. Another sheet of paper is now laid on, and the bottom nailed down. By this means, when the boxes are opened, only entire bunches are found at the top. Cltro7iized Grapes. — At a meeting of the Merrimac Hor- ticultural Society, St. Louis, Mo., Mr. Haven exhibited a jar of citronized grapes, made of green gi-apes, a preserve that, while it is sweet, has an acid that makes it unusually agreeable to the taste of every one. We give the recipe for preparing it : Prepare clarified syrup by dissolving eight pounds of sugar with one quart of water, and then boil in this syrup eight pounds of green Catawba and Isabella grapes until they begin to shrink, when they should be opened on dishes to cool. Keep the syrup boiling, and whsn approaching the usual consistency of good syrup, re- place the grapes, boil about ten minutes, when they will become fit for the jars and for use during the Summer and Fall months. If to be kept for years, it will be necessary to add a quarter of a pound of sugar. California grapes will, we presume, require no sugar. To Preserve Grapes. — Pick when in blue bloom, fully ripe, in a dry, warm day ; lay the clusters carefuUy in boxes 198 THE VIISTTAGE. holding from 30 to 50 pounds, with layers of paper be- tween each layer of grapes ; cover, and put in a cool, dry cellar, and they will keep fresh until May, 3Iarketl)ig Grapes. — The question is often asked, says the Country Gentleman, why certain lucky vineyard men receive from 20 to 40 cents per pound for their entire crop, while others less favored are glad to accept 8, 10 or 12 cents? The answer must be, "Diligence is the mother of good luck." The best grape raisers, after they have selected the best sorts and the best soil, still give as- siduous attention to three great points, viz : 1. Good and constant cultivation. 2. Careful and judicious pruning, and thinning out- defective fruit. 3. Careful gathering and the most careful packing. Among all the grape raisers of the State of New York, none, as far as we know, have been more successful than E. M. Bradley, of East Bloomfield, near Rochester. In answer to some inquiries, he has kindly furnished us the following statement of his management. Permit me here to say that the market value of the grape is more dependent upon judicious handling^ than that of any other fruit with which I am conversant. While the grape is a fruit peculiarly constituted to endure almost an unlimited amount of abuse in handliiig, yet no other fruit so richly pays every iota of caie that may be expended upon it. The most casual observer of our great fruit markets cannot but liave noticed the wide range of prices in all kinds of fruit, produced by a difference in method and style of handling. And no fruit with which I am acquain- ted, suffers more from neglect in growing and marketing, or more amply repays thorough husbandry, than the grape. Thorough pulverization of the soil to a liberal depth PACKING a:nt) marketing. 199 every iceeJc dnring the groioing season of the vine, a sys- tematic thinning of fruit, and shoving off all superfluous growth, will secure a well matured crop of grapes. As soon as fully ripe, (not before,) the fruit should be care- fully picked, and laid in shallow, well ventilated drawers, carried to the packing house in a spring wagon, and placed in rr.cks or cribs over resfisters so constructed as to afford plenty of fresh air, but not exposed to light, or artificial heat. Here the fruit may remain for months in safety, and retain its plumpness and bloom perfectly. When aesira- ble ^.o send to market, the drawers are taken from the rack in tbe store room, and placed upon the tables in the packing rooms, where the fruit is carefully assorted, all green ber- ries and the superfluous stems removed, and packed closely in paper pockets or wooden boxes, and immediately shipped. The packing rooms should be well lighted. Small paper pockets, containing from one to three pounds, snugly packed in wooden cases, two dozen pockets in a case, are found to carry the fruit more safely to market than larger packages. The cases should be as nearly air tight as possible. I have sent many tons, packed in this manner, to Charleston, S. C, ; ]Srash\ille, Tenn. ; Quincy, Bloomington and Dubuque, on the Mississippi River, and many other towns, over equally hazardous routes with entire safety. Good grapes, neatly packed in fancy paper pockets, will always sell at remunerative prices, however much the market may be " glutted " with fruit put up in a slovf^.nly manner. These are the same kind of " paper pockets," we pre- sume, that are used in San Francisco, by retail fruit deal- ers, for all kinds of small fruits, as well as grapes. PART XI. WINE-MAKING AND ITS INCIDENTALS. Different modes of making wine ; var!ous kinds of apparatus and wine presses ; Dr. Mottier's mode of "wine making in Ohio ; Mr. Long- worth's ditto; wine making operations of tlie Buena Yista Vinicul- tural Society erf Sonoma, Cahfornia ; what it costs ; the produce por 1,000 vines; products of the vincvard; amount of wine made in tlie town of Sonoma, in 1865 ; number of vines, classifj-ing wines ; wine • cellars ; a new idea for wine growers ; wine casks ; a good sug- gestion. The modes of making wine are almost as various as are the opinions of those who engage in its preparation; we will not say manufacture; as wine should not be manu- factured. It should be allowed to make itself. But it is, of course, necessary to give it a right start. Various machines and processes have been invented for the purpose of crushing and expressing the juice. One of the latest inventions we have beard of is a crusher with India rubber covered cylinders, which crush the berry without breaking the seed, which is a desirable consid- eration. We have not seen the machine, but believe it was on exhibition at the late State Fair. It is deemed unnecessary here to go into a minute des- cription of the various machines used in the process of wine making ; or to give the preference to one over another. Whenever the vintager is making his arrangements for a vineyard, and for Avine making on a large scale, he will 202 WINE MAKING find it to his interest to examine all the most improved kinds of apparatus, and choose for himself. The following directions for making wine from the grape are given by Dr. J. E. Mottier of Cincinnati, Ohio. In order to make good wine, it is necessary to have a good cellar, clean casks, press, etc. First of all, have your grapes well ripened ; gather them in dry weather, and pick out carefully all the unripe berries, and all the dried and damaged ones ; then mash and grind them with a mill, if you have a proper mill for the purpose. Be careful not to set your mill so close as to mash the seed, for they will give a bad taste to the wine. If you wish to have wine of a rose color, let the grapes remain in a large tub a few hours, before pressing. The longer time you leave the grapes without pressing, after they are mashed, the more color the wine will have. For pressing the grapes, any press will answer, provided it is kept clean and sweet. After you have collected the must in a clean tub from the press, have it transferred into the cask in the cellar. Fill the cask within ten inches of the bung ; then place one end of a siphon, made for that purpose, in the bung, and fix it air tight ; the other end must be placed in a bucket con- taining cold water. The gas then passes off from the cask without the air coming in contact with the wine, which would destroy that fine grape flavor, which makes our Catawba so celebrated. When properly made the must will undergo fermenta- tion. Keep the end of the siphon that is in the water full four inches deep, so as to exclude the air from the wine. When it has fermented, which will be in fifteen days, fill the cask with the same kind of wine and bung it loosely for one week ; then make it tight. Nothing more is needed till it is clear, which, if all is right, will be in January or IX OniO AND ELSEWHEEE. 203 February next. Then, if perfectly clear, rack it off into another cask, and bung it up tightly till wanted. If the wine remains in the cask till Fall, about November, it will improve by racking again. Be sure to always have sweet, clean casks. Do not burn too much brimstone in the cask. I have seen much wine injured by excessive use of brim- stone, generally by new beginners. For my part I make little use of it. You can make different qualities of wine with the same grape, by separating the different runs of the same pressing. The first run is the finest, if you want to make use of it the first season ; but it will not keep long without losing its fine qualities. To make good, sound wine, that will improve by age, the plan is to mix all up together. The very last run will make it rough, but it will have better body and better flavor when two or three yeans old, and will improve for a number of years. The first run will not be good after two or three years. I have fully tested the different ways of making and keeping wine these last twenty-five years. The following on winemaking was written forDowning's Horticulturist, some years since, by the late IST. Longworth of Cincinnati, Ohio, then the most experienced vintager in this country : We gather our grapes at full maturity ; carefully pick off all green, rotten and decayed grapes ; pass them as speedily as possible through a machine, (thoroughly seasoned, and all possible taste from the wood extracted,) to separate the stems from the grapes, and mash them, without break- ing the seed. Instead of placing them in a towel and bowl, we place them on a large clean press, in which not a nail is driven, and the wood of which has been fully seasoned; 204 AVINE SIAKING and even if of beach wood, should not allow a particle of the taste of the wood to remain in it. Press it as speedily as possible, keeping the last hard pressing separate from ihe earlier runnings. Place the mws^ in clean casks, from which no taste could be obtained from the wood, or any previous brandy or wine holdings, unless from liquor from the same kind of grape. We immediately place the cask in a cool cellar, do not fill it entirely, but as soon as the fermenta- tion commences, stop the passage of the strength and aroma of the grape as far as possible, by putting in a tight bung, through which passes a crooked siphon into the cask to receive the air, and the opposite end of the crooked siphon is placed in a vessel of water ; and the siphon is continued until the fermentation is nearly over, when the siphon is taken out and a tight bung di'iven in, giving air by a small gimlet hole two or three times a day, for three or four days ; after which all air is excluded till the wine is clear, when it is racked, and the cask thereafter kept full and tight. If we wish a superior article, we do not deem it fit for bottling till four or five years old. If fining were necessary, and isinglass or the white of eggs, to fine a pipe, cost ^20, we should never think of using beech chips. Wine 3Ialcmg Operations of the Buena Vista Vinicid- tural Society of Sonoma^ California. — The Buena Vista vineyards are believed to be the most extensive of any one establishment of the kind in this or any other country — the largest in the world. The following interesting statement of its operations has been furnished by the managers, whose reliability and general statements may be depended upon : The property of the Society includes a body of land of over 6,000 acres, of which the vineyard occupies 645 acres. The number of vines planted is over a million (1,128,120). IN CALIFOENIA. 205 At the last vintage about 103,800 of these were in bearing. These varied in age from one to thirty years — aln%ost one- half of them only being of full bearing age. These latter stood in various parts of the 645 acres of vineyard land — the recent plantings having been for the most part made between the rows of old vines. So f^ir as conditions of soil and aspect are concerned, therefore, the whole ground has been tested by the vintage of 1864. The vines are managed under a system of extreme sim- plicity ; no staking or training is required, and an extraor- dinary economy of labor in their cultivation is attained. They are planted in rows from three and a half to four and a half feet apart each way, and are cultivated by the Chi- nese laborers in the manner known as the flat way of culti- vating Indian corn in the Eastern States. The soil being friable, flat, and free from stones, both horse and hand- hoeing are performed with great ease and rapidity ; and the total expense of cultivation in 1864, was at the rate of but six dollars and three cents per acre, including the priming of vines, and an allowance for superintendence, and the wear and tear of the implements used. As the young vines grow to full bearing size they occupy more room, and hereafter a larger part of the cultivation will need to be by hand. The expense of cultivating the older and closer planted part of the vineyard does not appear in the accounts furnished us, distinctly from that of the whole. We think it safe to assume, however, that the expense of cidtivation need never be more than four times as much for the whole vineyard as it was in 1864, in which case 824.47 per acre, which is at the rate of $14 per 1,000 vines, may be considered a maximum rate for the expenses of cultivation. T^e picking of the grapes, and the loading of them in 206 WINE MAKING wagons, cost, in 1864, a fraction less than a rate of |3 per 1,000 villus. The following is a statement of the rate of production of 50,000 fiiU-bearinsc vines, as nearly as it can he determined, in 1864 — a year of extraordinary dryness and miproduc- tiveness : Production. Hate per 1,000 ViTies — Gals. "White Wine for Champagne '. 167 White Wine 333 Red Wine 160 Brandy 16 Of the bearing vines in 1864, only 16,000 were planted before 1858, and none of those since planted bore as fully at the last vintage as they may be expected to hereafter. The youngest plantation then produced, according to the Superintendent's estimate, but fourteen gallons of white wine per 100 vines, while those planted before 1858 pro- duced fifty-seven gallons per 100, and those planted pre- vious to 1855, eighty g-allons per 100. In previous years the production of the latter has been larger ; and it is believed that an average production of eighty-six gallons per 100 for mature vines of the Spanish or Old California variety, and seventy-one gallons per 100 for vines of varie- ties recently introduced from Europe (which forms about one-ninth of the vines planted), may be calculated on. An estimate of the future production of the vineyard, there- fore, based upon the foregoing table of the yield of 50,000 of the older vines in 1864, must be regarded as moderate. The whole expense of wine making, from the field to the cask stored in the cellar, was, in 1864, at the rate of $20 per 1,000 vines, or four cents per gallon of white wines produced — superintendence, interest on cost, wear and tear of casks and implements included. IN CALIFOENIA. 207 The distillery expenses amount to a rate of ten cents per gallon of brandy produced, or for sixteen gallons, the pro- duction of 1,000 vines, ll.GO. The machinery being designed for the larger work that is expected to be required of it in the future, a reduction is expected to occur in the above stated, rate of expenses of wine making equal to at least half a cent per gallon. It is possible, however, that imforeseen difficulties may occur in the management of the increased business ; and we therefore adopt $20 per 1,000 vines as the established rate of expenses in wine making. The buildings and machinery used in the process of wine and brandy making, are of substantial construction, and well adapted foj* the accomplishment of a large amount of work, with great economy of current expense. A steam engine of thirty-horse powder is employed, and the wine at different stages of the process is put, by a force-pump, through hose and metallic pipes, the whole extent of which employed is 900 feet. The apparatus used is an improved arrangement of that recently adopted in the best French vineyards. The cost of the whole works, including the press-house, the distillery, and the cellar, with their equip- ments complete, has been '340,000. We recapitulate as follows : Maximum rate of Expenses per tlwusand Vines, close planted and full hear- ing, with a proluciion of five hundred gallons of White Wine, one hundred and sixty of Bed Wine, and sixteen of Brandy. Vineyard expenses $14 00 Housing the grapes 3 00 Wine making and cellarage 20 00 Distillery expenses 1 (JO Total. $B8 GO 208 WINiS MAKING At the rate thus established, the annual expenses of the whole Vineyard of 1,000,000 vines now planted, when in full bearing condition, will be $38,700 00 Add twenty per cent for contingences 1,740 00 Total for one million vines $46,4:-J:0 00 The total production of the viDeyard in full bearing, at the rate previously determined, will be — Galls. White Wine for Champagne 167,000 White Wine 833,000 Red Wine ■. 160,000 Brandy , 16,000 The California market is at present overstocked with new native wine of inferior quality. The better class of native light wines has never been put in the general market ; they are unknown to the public; and from the present price of ordinary wines, nothing can be inferred as to their value when they shall have been introduced in large quan- tities, and their superior quality generally appreciated. For these reasons, it is impossible to form an estimate, with much confidence, of the value of the production of the vineyard. We are informed that some thousand gallons of the white wines of 1863 has been sold in New York at a price which leaves ninety-two cents as the net price of the wine in the cellar. At this price, the value of a vintage would be $500,000 — a fair allowance being made for the red wine and brandy. To establish a minimum, however, we estimate the value of the whole, for Brandy^ as follows : IN CAUFOKNTA, 209 Galls. 449,800 gals. T\Tiite Wine, reduced 6 to 1, is of Brandy, 14,96G 160,000 gals. Red Wine, reduced 6 to 1, is of Erandj. . . 26,G6G Total 101,632 Add Brand}'- previously provided 10,666 Total production in Brandy, 112,298 Which, at the extremely low price of $1,50 a gal., is $168,44 'Z Deduct distillery expenses 10,163 Minimiun value of vintage $158,284 Deduct yearly expenses 49,440 Minin;um not profit per annum $108,844 Of the profit to be found in the manufacture of cham- pagne, in which the officers of the Society have great con- fidence, and which has been commenced under the man- agement of an experienced person, we have said nothing — preferring to confine our observations, as far as possible, to the facts of the business which has been established by actual experience. That the whole expenses of wine making, from the field to the cask, stored in the cellar, should be hvit four cents per gallon, as set forth in the foregoing statement, has been doubted by some people, who have given the subject some consideration. But the facilities possessed by this Association, in consequence of their extensive business, and extent of machinery, may enable them to do it at the rates stated. They certainly ought to know best. We believe that five cents a gallon will be a fair allow- ance for the expense, in ordinary cases. It is not supposed that every small vintager will be able, or will need go to the expense of extensive machinery, etc., for wine making. In 210 -WINE MAKING. every neighborhood wliere there are vineyards of any great extent, there will doubtless be wine presses and all the necessary conveniences established for the purpose of taking in and manufacturing the grapes from the neigh boring vineyards, either on shares, or for a certain price per gallon, or to purchase the grapes outright, and relieve the vintager of all further trouble or responsibility. On tl)e subject of the cost of manufacturing wines, Mr. Arpad Haraszthy assures us that himself and partner made 30,000 gallons one season for their neighbors in Sonoma, gathering the grapes from tlie vineyard, and putting them through every necessary process until made into good wine, for 8 cents per gallon, and they consider they made a profit of 100 per cent. The 'W/nte Wines of Sonoma are chiefly made from the Mission grape. The Royal Muscadine, and the White Rissling, are used to some extent, and make an excellent wine; but they are too shy bearers, in Sonoma, to be considered profitable wine grapes, in thai locality. The Bed Table Wines are made from the Mission grape, also from the Zinfindal, the Black St. Peter's, and a grape called Chagres Heneling, of which we have no particular history. The number of gallons of wine made in the town of So- noma, in the season of 1865, is stated at 126,844 ; number of vines, 2,438,000. The amounts for the year just passed, will greatly exceed these figures. Clarlfijing Wines. — On this subject the Rural Ameri- can has the following : After grape must has undergone Its great fermentation, and is barreled and stored away, a second or slow fermentation usually takes place, and is allowed to continue up to a certain point, which difiers for different wines. As long as a particle of sugar remains, A KEW IDEA FOK WIXE GKOWEES. 211 and a particle of vegetable, fermentive matter, the secon- dary or slow fermentation may, under favoring circum- Btances, take place. To whatever extent it may have gone, the resulting wine is turbid, because of opaque vegetable matter left floating in the condition of minute shreds. This vegetable matter may deposit, if sufficient time be given, or it may not, the result being dependent upon the nature of the wine. If it deposit naturally, the addition of finings may be dispensed with, racking into another cask sufficing to achieve the desired object ; if otherwise, some sort of finings must be used for this purpose, from time to time, such as white of egg, milk, gelatine, isinglass, etc. Whatever the clarifying material used in any par- ticular case, the deposit should be allowed time to settle, and the clear wine racked offi A JVew Idea for Wine Growers. — The Alta California, of a recent date, contained the translation of an article from the French, on which that paper comments thus : We publish this morning a communication containing a trans- lation of an article in a French paper giving an account of an alleged discovery of great importance to wine growers. The discovery is, that wine heated to a temperature of 113° Fahrenheit will not turn sour when exposed to the air. It is well known that heat above 100° is less favorable to ferinentation than 70° ; but whether the influence on wine is so great as Mons. Pastuer asserts, may be doubted. It is a very easy matter, however, to try the experiment, by putting wine after it is bottled into water, and heating the water gradually up to 150°. Then let a corked bottle, half full of the wine which has been heated, stand for three days in a warm room, side by side with a bottle half full of similar wine, which has not been heated, and at the end of that time a comparison of the two wines will show the 212 WINE CASKS. influence of heating. M> Pastuer's idea is that the heating will have a preservative influence on wine after it has passed through the vinous fermentation ; not that the quality of wine will be improved by heating, or that for- mentation, either vinous or acetic, will be entirely pre- vented. Wine CasJcs. — One of the most expensive items of wine making is that of casks for holding wine after it is made ; it having been the custom to suppose that there was no material in California suitable to make them of; and it has been brought from the East, at great expense. We have been told by those who have made the trial here, that there is no difficulty in obtaining an abundance of material suit- able for the purpose, in our own State. On this subject, the Daily Bulletin, of this city, has the following judicious, truthful and pertinent remarks, which we trust will be duly pondered and acted upon by those interested ; Wine Casks of Home Manufacture. — It is said that there is no little difficulty in procuring wine casks to hold the product of this year's vintage, especially in the southern part of the State. These casks cost, at present, from 15 cents to 20 cents per gallon, and are not readily procured at that price. It is as easy to produce the wine casks from our own resources as it is to produce the grapes or the wine ; and it is singular that there should be abundance on the one hand and scarcity on the other. For many years nearly all the staves for barrels were brought into the country under the mistaken impression that none could be produced here. And even now, large quantities of shooks are imported, which are not a whit better than those made at home. There are several sorts of oak growing in this country which make the best of staves. The white, free- WINE CASKS. • 213 grained oak, the bark of which is used by tanners, is easily- worked into staves, than which there are none better brought here. Besides, it has been ascertained by careful experiments that staves from redwood make excellent wine casks. The acid which it contains is easily separated by steaming, and by other processes both simple and efiective. Oak staves require treatment of this sort to pre- vent staining and the " wood taste." Redwood timber at present is both cheap and abundant. It is easily worked, and resists decay better than any other timber grown in the State. Casks made of this timber are light, strong and tight, and when " steamed," no effect of taste or color is perceptible in the wine. Large vats, tanks and cisterns are made of this timber, and for all such uses there is nothing equal to it on the coast. The manufacture of wine casks of all sizes is worthy of the attention of men of enterprise. Something has been done in this way already. But what is wanting is an establishment with all the requisite machinery, so that the business can be carried on with system and economy, and on such a scale that it would ensure the filling of large orders at short notice. Such an establishment would acquire a reputation for the excellence of its work, and its wares would control the market, as powder, leather, brooms, and other articles of home manufacture now do. At 5 to 7 cents per gallon for casks as they* run, from a keg to a puncheon, and with no lack of orders, a manufac- tory of this kind ought to be successful. Besides, the same establishment having once its machinery set up and every- thing in order, could make every variety of cask, either of oak, redwood, or of any other material required. Cedar tubs and pails, now made here, and of the best quality, illustrate how easy a matter it might be to establish a pros- 214 WINE CELLAES. perous business in the manufacture of wine casks of such a quality, and at such prices, as to leave nothing further to be desired in this respect by the wine growers. If, as has been stated, there are not enough of barrels and pipes in the State to hold the wine that might be produced this year, it is certain that there is a clear field for the branch of business suggested, on a large scale. And the sooner we are able to supply our own wants in this particular the better. We repeat the hope that the foregoing suggestions, and the subject on which it treats, will receive the attention their importance deserves. Wine intended to be kept any considerable length of time, should be put into wooden vessels, or casks, then it will improve by age to an extent that it will not, if kept in bottles. Wine Cellars. — From the Transactions of the Illinois State Horticultural Society, the annexed directions on the subject of suitable wine cellars is obtained : The wine cellar is very important, as without a good cellar you can- not expect to keep your wine. It should be dry enough below the ground to keep an even temperature in summer and winter. It is generally made in the north side of a hill, and arched over ; say twelve feet deep, so that the door is even with the ground, with abundant ventilation to keep it dry. The casks are laid on wooden frames, leaving abundant room to get between the two rows, and about three feet from the ground. They are then filled with the must, preferring the under fermentation ; that is, not filling the casks quite full, so that when the must ferments everything will remain in the cask; others pre- ferring fermentation ahove^ i. 6., filling up the casks full, so that the skins, etc., which may vet be in the must, may be WIXE CELLARS. 215 thrown out of the bunghole by the fermentation. Both methods have their advantages, but I prefer the latter, with a very simple contrivance to exclude the air. This con- sists of a tin tube, built in the form of a double elbow, of which one end fits tightly in the bunghole, and the other into a dish of water, to be set on one end of the cask, through which the gas escapes. The wine then remains in the cask until fermentation is over, when the bung is closed tightly, and it is left until perfectly clear, when it may be racked off into other casks. This should be done in February or January. Rack it off into good, clean casks, taking good care to thoroughly scour the casks in which the must has fermented, as the lees of the wine are very slimy, and must be carefully scrubbed off. A second fermentation will ensue in May or June, after which the wine should be racked a2:ain, and it is then fit to bottle or remain in the casks. PART XII. CALIFOEIOA WINES AND WINE VINEYARDS. Excellent quality of pure California wines ; bogus imitations denounced ; Report of a Committee of the Horticultural Society of St. Louis on Sam- ples of (reputed) California Wines ; they reject the bogus, and approve the pure specimens; chemical analysis of California wines by Dr. Wetherell, of the Smithsonian Institute ; New Orleans Delta's, and the New York Home Journal's, opinion of California wines ; Mr. Bug- bey's exhibit of, at the State Fair at Sacramento, in 1866 ; exhibition of, by several vintagers, at the San Joaquin District Agricultural Fair of 1866; wine vineyards of Los Angeles; Anaheim; Angelica wine, and how made ; Burgundy wiue, made at the Sollah Vineyard, Placer County ; wines of Solano County. The good reputation to wMch the wines of California are entitled from the innate .fine qualities, the rich saccha- rine properties, the delicious aroma, which characterize our pure wines, has been greatly impaired by the impositions practised by jugglers in the business, who have attempted to improve upon Nature, or rather to improve their pecun- iary condition by palming off upon the public the bogus, doctored adulterations wliich are so often met with in the wine markets, especially in the Eastern States. An exam- ple of this kind has recently come to our notice. From a Report made by a Committee of the St. Louis Horticultural Society, in the month of September, 1866, on tlie subject of some specimens of California wines presented to them for their examination, we make the following extracts : 10 218 CALIF0EN7A WINES Your Committee came together to examine five bottles of wine referred to them by the society at the last meeting. These bottles were labeled as follows, viz. : Hock, Mound Vineyard, Port, Sherry and Angelica, all five bottles pur- porting to be from Lake Vineyard, Los Angeles, Califor- nia. Your committee were at once impressed by two peculiarities in these wines, quite different from any native or pure European wines they have ever tasted. First, they were very sweet, and, second, they were very strong in alcoholic product, which appeared and smelt marvelously like brandy. Not being able to decide upon their real quality from having no standard with which to compare them, your committee invited together some of the best judges of wine in the city, who are not members of the society, together with a few members, including our worthy President. The labels on the bottles had all been carefully removed, and these gentlemen, having no knowledge of the source from which the wines came, were invited, after a careful examination, to give their opinion in writing. This request each one, without consulting the opinion of any other, cheerfully complied with. The result was per- fectly unanimous. All agreed that, while these samples of wine were strong in alcohol, and to some tastes might be considered pleasant, they were not the pure, unadulterated juice of the g;-apo. One of these gentlemen, who is per- fectly familiar with different foreign and native wines, con- tented himself by writing, " Please set before me wines such as come right from the press. I know nothing about cooked wines, such as I believe these to be." Another, himself an eminent physician of this city, declared that to him these wines all appeared to be "doctored." Your committee cannot avoid coming unanimously to the same conclusion. They do not consider these samples of wine AND WINE VINEYARDS. 219 to be the pure unadulterated juice of the grape, and admit a possibility that they are not the product of the Califor- ■nia vineyards. They are rather confirmed in their convic- tions by examining a sample of pure California wine, imported from that State for private use by Morris I. Lipp- man of this city, and courteously furnished the committee for examination by that gentleman. This sample exhibited the finest characteristics of the white or amber-colored wines of Southern Europe, with the distinct grape taste, and was in all respects totally unlike the samples which your committee had under examination. They cannot therefore conscientiously advise the St. Louis Horticultural Society, by indorsing these wines, which are said to be for sale in large quantities in this city, to commend them for general use by our citizens. Very respectfully submitted, (Signed), W. F. Cozzens, D. F. Jewett, Chaeles Peabodt, Committee. This one bottle, pronounced pure wine, was from Sono- ma County, in this State. It is barely possible that this committee, inasmuch as they did not make an analysis of the wines before them, may have been somewhat mistaken, not being familiar with the peculiar qualities of our Cali- fornia wines. Analysis of California Wines. — That the true qualities of our wines may be understood, we give, from an exami- nation of Dr. Charles M. Wetherell, of the Smithsonian Institute, the subjoined Analysis of California wines ; 220 CALIFORNIA WINES o f su- ty of )hol. -2 * 1.^ A ■sJ <■-. ■ ^ 02 « "O m :=n § l^^ « O « s * , bu . cj 1 1- ~ c 5 03 1) C3 "3 ii it' 03 — a, rf- '■»-» '-I Calculate gar from the wine. t. a ^ a 3 cJ 0.500 * Sonoma Valley white wine 0.9933 1.0050 8* 1 Trace. * Ditto red wine vintage, 1858 0.9944 1.0078 10 2 '' 0.416 * Angelica 0.9812 1.0500 1.0515 0.9893 ).0655 1.1730 1.0718 1.0074 15 19 161 14 16 18 17 2 16.13 16.63 17.24 0.83 0.259 0.259 0.314 0.389 t Muscatel f Angelica. . ... California Hock, vintage, 1860 Port 1.0086 1.0305 18 Tf 6.76 0.324 * Presented by Senator McDougal. t Presented by Perkins and Stern. It will thus be seen that our better class of California wines are very rich in grape sugar, as well as grape alcohol, two prominent and important ingredients in making good wines, and obviating the necessity of using either cane sugar or extraneous alcoholic preparations. It is this excellence and virgin purity of our California wines, in their elemental state, that makes them in such demand, for medicinal purposes, as well as for sacramen- tal uses. We understand that the Medical Department of the United States Army ordered the use of our native wines in their hospitals, where they could readily be ob- tained. The New Orleans Delta has the following on the subject of California Wines. — As to the California wines, who that has ever tasted the prodigious and luscious grapes of Los Angeles will believe that New York or Ohio can com- pete with California in the quality of their wines. The principal trouble with the California grapes is their excess AND WIXE VINETAKDS. 221 of saccharine matter, the study has been how to make light wine, such as will ripen in three years. The California *' port " is " poor," simply because the call for it is so great for medicinal purposes, that it has not yet been permitted to acquire age requisite for that class of wine to attain its proper qualities as a beverage of luxury. California Wines / Their Popularity at the East. — The N'ew York Home Journal says : The opening of the Cali- fornia wine region is most opportune. There, in the virgin soil and the bland atmosphere of the sunny slopes of the Pacific, the vine flourishes in all its pristine health and vigor. It grows almost without human care, spreading its branches over the earth, and bearing its rich loads of fruit year after year, scarcely failing once in a century. Cali- fornia is unmistakably one of Nature's most carefully pre- pared wine gardens. It is not surprising that these wines have become so popular in this country, and are taking the place of all others. To persons whose tastes have been perverted by the fiery, vitiated compounds which pass in the market for foreign wines, these pure California juices seem at first rather weak, and their delicate aromas and flavors fail of appreciation; but all natural, healthy tastes find in them the requisites of a perfect wine — a refined and delicious enjoyment of the palate, a genial nutriment which assimilates kindly with the blood, and a gentle stimulant which imparts permanent tone and vigor to the system, without the injurious reaction of drugged and alcoholic mixtures. Such being their character, w^e cannot but re- joice to see them coming into general use, believing, as we do, that their introduction must tend powerfully to promote health and temperance. Mr. Shaw, the English authority before quoted in this Work, speaks thus : The wines of California ofier a fair 222 CALIFORNIA WINES comparison with those of Europe ; and the Germans have ah-eady shipped them to their countrymen in Bremen and Hamburg:. At the California State Agricultural Fair for 1866, Mr. Bugbey exhibited nineteen varieties of wine, including white, red and sparkling, from the most approve d wine grapes, mostly foreign varieties, and he intends to forward samples of the same to the World's Fair at Paris. They are scarcely more than a year old, but are described as 'having a fine flavor and sufficient body to warrant the be- lief that with age they must acquire a much higher charac- ter and value. He puts his new wine into vats holding 800 gallons, and draws it off into redwood pipes and 40 gallon casks. The redwood is divested of coloring matter and taste by being first steamed, then soaked in salt water and washed. Mr. Bugbey made during the past season some 10,000 gallons of wine, which he sells readily for |1 25 to $2 00 j)er gallon. At the autumn fair of the San Joaquin Yalley Agricul- tural Society, 1866, the following awards were made for California wines produced: The Committee on Wines award the premium to C Detten, for best white wine, two years old, 1864 ; F Kess ler, best white wine, one year old, 1865 ; C. Detten second best white wine, one year old, 1865; F. Ressler, best red wine ; William Lottman, second best red wine made from Black Hamburg grape ; C. Detten, best port wine, two years old; West Brothers, best port wine, one year old ; C. Detten, first and second best claret wine ; L. F. Jarvis, best sherry wine ; Dr. IST. Longworth, best grape brandy, first and second premium ; C. Detten, best An- gelica wine, a special premium recommended ; C. Detten, AXD WIIOJ VINETARDS. 223 a special premium recommended for Tokay wine. For samples of white and Malaga wines, made by Perry & Co., of Long Bar, Yuba County, ^and entered by W. F. Free- man, special premiums were recommended. To C. Detten, for still white and red wines, and for "best exhibit of wines, special premiums were recommended. To sample of Sono- ma champagne, of very fine quality, exhibited by West Brothers, a premium was recommended. We think it not an extravagant estimate to put down the wine product of California, for the year 1866, at 3,000,000 gallons. Wine Vineyards at Los Angeles. — A gentleman of Stock- ton wrote to the Independent a very interesting article on the subject of the vineyards of that locality, from which we extract the following : The vineyards are mostly located in the suburbs of the city ; the avenues leading to them are wide and beautifully shaded with willow trees. Wolfskin's is the oldest and contains the greatest varieties of fruits. He has one hundred and forty acres under fine cultivation. The vineyard contains fifty-five thousand vines, of the Isabella variety of grape ; two thousand orange trees, the branches bearing down under the weight of that delicious fruit; groves of English walnuts, lemons, figs and almonds, are found on this place — the trecL all bearing prolifically, and the fruit of the most delicate flavor. The Sansevain vineyard is the most extensive in Los Angeles. He gives his attention most exclusively to the growing of grapes ; cultivates about two hundred acres of land, has seventy-five thousand vines, and makes on an average, yearly, 100,000 gallons of wine. He is erecting new buildings and increasing his capacity to produce a larger quantity. Tho high duties on imported liquors 224 CALIFOEXIA WINES have caused this valley to be more justly considered and better appreciated, and the wine makers look forward to the time when California wine will rank prominently among the best produced in the Avorld. Mateo Keller has a fine vineyard with groves of orange, lemon and walnut trees. Analiehn, — Of this new German wine town, near Los Angeles, where much of the choice California wines, the Port, Angelica, Muscatelle, etc., are produced, the Wil- mington Herald says : The place was commenced in Sep- tember, 1857, as a joint stock company, but after one year each owner selected his lot and took it under his control. The settlement contains 1,265 acres, divided into fifty vine- yards, and sixty-four town lots. The vineyards have 600,000 vines, 450,000 of which bear at the present time. Angelica Wine, and Jioio made. — Angelica is said to be made by mixing one gallon of grape brandy with three of grape juice, fresh from the press. It is a thick, sweet and strong drink, yet of very delicate flavor. Frochling and Kolder''s method. — Reduce the pure fresh juice about one-fourth or one-fifth by boiling, then place it in barrels, and rack it ofl* once or twice till it gets clear. !N either kind of Angelica ferments, the brandy and the boiling serving as preventatives, though it is thought the Angelica made by the latter method would ferment if long exposed to the air in a warm place. JBurgundy IVine in California. — The Placer Herald, speaking of the Sollah Vineyard, of which Mr. L. E. IMiller is proprietor, says : He has presented for our con- sideration and taste, wine of last season's vintage, made from the Black Burgundy grape. We find it quite pala- table, and free from the strong alchoholic qualities that are found as an objection to much of the California wine. He imported the vines himself, and finds the variety of AliTD WINE VINEYARDS. 225 grape so well adapted to our soil and climate, that lie intends cultivating it extensively; he is confident, also, that it will grow in favor with the viniculturists of the State. JVines of Solano County. — We have tasted some very fine wines made in Solano County. The Solano Press speaks thus of these wines : Solano County can produce, and has produced, wines superior every way to the spark- ling Anaheim of Los Angeles, or the best white wine of the Buena Yista Association. Hittell and Haraszthy to the contrary, notwithstanding. The Wolfskills of Putali Creek raise the greatest abundance of grapes, but they have devoted but httle attention to wine making. In Green Valley, however, are several fine vineyards, owned mostly by Germans, which furnish an excellent quality of grapes for the wine press, and, as those who attend to their culti- vation understand the mystery of making good wine, and have had experience in the Old World, excellent claret and white wines have been produced, and other qualities can be manufactured. Some of them rival champagne in their sharp and pungent taste, and would grace the table of any connoisseur. When our vintagers commence to cultivate the Catawba grape, 'and send their wines to the State and District Fairs, so that their merits can be properly tested, the demand for Solano mne will far exceed the supply. Grape Branch/. — Tlie Wine Growers' Convention, lately held in Napa City, represented to the Secretary of the United States Treasury the oppressiveness of the new law relative to grape brandy, and they have received from him a dispatch to the effect that he has instructed Internal Revenue Collectors in CaTifornia to permit wine growers to make brandy under the old law. 10* 226 CALIFORNIA VINEYARDS. SOME OF THE PRINCIPAL VINEYARDS AND WINE DIS- TRICTS OF CALIFORNIA. Ko. of Vines. Sonoma, Buena Yista Society 1,250,000 " other vineyards 1,188,000 Los Angeles 2,000,000 Anaheim 600,000 San Gabriel 150,000 Cocomougo 160,000 Green Valley, Solano County 200,000 Milton Wolfskin, Putah Creek, Solano County 50,000 Sathaiel WolfskUl " " 50,000 John Wolfskin, (estimated) " 50,000 M. R. MiUer, Pleasant YaUey " 50,000 Napa Valley 1,000,000 Santa Clara 1,000,000 Sonora 150,000 Oroville 75,000 San Joaqiim Valley 4,000,000 Calaveras County 364,000 Butte " 500,000 El Dorado " 1,164,418 Nevada " 120,000 Placer " 367,000 Siskiyou " 20,000 Shasta 1,500,000 There are, altogether some forty grape growing counties in the State of California, which will probably increase the number of vines to near fifty millions ; and the amount of wine, as before stated, may be estimated at 3,000,000 gallons for the year 1866. PART XIII. EUROPEAN WINES. Port wine, how it is made in Oporto ; a strong infusion of brandy deemed necessary to enable the port wine to keep and bear transportation; Portuguese wine measure; Rhine wines, and of what grapes they are made; vintage of 1865; wine growing in France; a French propri- etor pays 4,000,000 francs for a vineyard, and pays for it from one vintage of the same; Madeira wine, and the grapes of which it is made. Port Wine^ hoio it is made in Oporto. — In the work of Mr. Shaw of London, to which we have before alluded, is the following note of the mode of making port wine, in the Oporto wine districts of Portugal, by Baron Forrester, who spent much time in those districts, and his investiga- tions seem to have been thorough and complete. To produce black, strong and rich wine, the following are the expedients resorted to: The grapes being flung into the open vat, indiscriminately with the stalks, sound and unsound, are trodden by men until they are completely smashed, and then left to ferment. When the wine is about half fermented it is transferred from the vat to ton els; and brandy (several degrees above proof) is thrown in, in the proportion of twelve to twenty-five gallons to the pipe of must, by which fermentation is generally checked. About three months afterward, this mixture is colored, thus : a quantity of dried elderberries is put into coarse bags ; these are placed in vats, and a part of the w4ne to 228 POET WINE, now MADE. be colored being thrown over them, they are troddeti by men till the whole of the coloring _ matter is expressed, when the husks are thrown away. The dye thus formed, is applied according to the fancy of the owner, from 28 to 56 lbs. of the dried elderberries being used to the pipe of wine! Another addition of brandy, cf from four to six gallons per pipe, is now made to the mixture, which is then allowed to rest for about two months. At the end of this time it is, if sold, sent to Villa Nova, where it is racked two or three times, and receives probably two gallons more of brandy, per pipe, and it is then considered fit to be shipped to England, it being about nine months old. At the time of shipment, one gallon more of brandy is usually added to each pipe. The wine thus having received at last twenty gallons of brandy per pipe, is con- sidered by the merchant sufficiently strong. It is thought impossible to make port wine bear trans- portation or keep five years, without extraneous spirits. Mr. Shaw says : I do not believe that there is anything so peculiar in the soil or climate of Portugal, as to render the juice of its grapes different from that of every other wine growing country ; though I can understand that black grapes, of the deepest tint and heaviest substance, fer- mented with the husks and stalks, besides extraneous matter to give all the color and body possible, must contain an amount of fermentative principle destructive to its fer- mentation. The percentage of proof of spirit in the best port evolved in fermentation, may be averaged at 20 per cent. ; but in addition to this there is usually added, in quantities of three, four or five gallons, from fifteen to eighteen gallons to every pipe, before it is shipped to England. In 1701, Douro wines sold in the wine countries at ten WIXES OF THE RHINE, 229 millreas, about £2 15s., per pipe; in 1731, at forty-eight millreas, about £13, per pipe; in 1755, at twelve millreas, about £3, per pipe; in 1779, at thirty millreas, about £8, per pipe. Portuguese "Wine Measure. — A butt of sherry is 108 gallons ; a hogshead, 54 galls. ; a quarter cask, 27 galls. We have thus seen that the best of port wine is not a little "doctored." But our vintners could scarcely afford, in California, to use such expensive material as brandy, to doctor their port wine with. To give $6 to $8 a gallon for brandy, and sell their wines at less than $1 per gallon, would scarcely pay. And besides, there is no need of doctoring our California wines with brandy, as they have, in their own natural composition, quite enough of the strong material, having from 10 to 19 per cent, of pure grape alcohol. Hhine Whies, and of what Grapes they are made. — Shaw says : The wine district most favored by nature is the Rheino-au. It is situated on the rio^ht bank of the Rhine, extending about 2p miles, i. e. from Walluf to Lorch ; and is about eight miles in width. The whole region is a chain of hills, which, extending along the river, produces the world-renowned Rhine wine. The steep hills are formed into terraces, one above the other, to prevent the soil giving away. On smaller hills this is not necessary. The greater part of the grapes grown here are the Riessling ; besides, there are a large number of Oestreicher, Kleinberger, and Klibroth. Orleans grapes are more scarce. The Riessling makes the best wine in good years. The Orleans grapes cannot be cultivated in cold, flat soils, as they require much warmth. They are generally planted on sunny hills. Hochheimer is usually considered among the iinest of the Rhenish wines ; the wine called Hock is 230 EUROPEAN WINES. supposed to take its name from tliis place, where it originated. TIlc European Yintage of 1865. — Rev. E. S. Lacy, of San Francisco, who has been for a year or two traveling in Europe, writes, April 1st, fi'om a village on Lake Leman, Switzerland, that he has just paid a visit to the Rhine country, where vines do most abound, and that his informa- tion was to the effect that the vintage of 1865 is accounted one of the best of the century for wine — the autumn warm, dry and long. They always defer vintage as long as possible, and avoid frost, that the "blood of the grape" may become rich and sweet. Vineyard land is worth from $800 to $3,000 per acre, along the banks of the Rhine, and wherever the exposure is good, the grape culture crowds out every other. Wine Growing in France. — The area of vines in France is nearly 6,000,000 of acres. The estimated produce of the wine crop of 1865, an unusually good year, is 1,000,000,000 gallons, or about 140 gallons per acre. 2,304,000 gallons were exported to Great Britain in 1864, against 583,000 in 1854. All those, says a late writer, acquainted with the rural population of France, know that their health, strength and activity are remaikable, par- ticularly when the small consumption of animal food is considered. This is attributed to the wholesomeness and life-giving properties of their chea]) ordinary wines. A peasant in the wine district is rarely seen intoxicated. He buys wine, or makes it himself at a cost of about two- pence or three-pence the bottle. It consists solely of the juice of the grape ; nothing whatever is added to give it increased force, or an improved flavor. A French proprietor lately paid four millions of francs for a tract of land where Medoc was the favorite wine ; MADEIKA WINE. 231 and he has realized the full amount of the purchase money from the crop of 1864, alone. Tlie Madeira 'Wine in common use, is made from both a white and black grape, of a small size, generally mixed together, either at the time of pressing, two or three rackings being sufficient to take off all the dark color. It is said that grape whicb produces the Madeira wine is the same that produces Hock wine in Germany; the vines have been shifted back and forth to prove this. The Catawba vines from the United States have been tried in Madeira, with good success. PART xiy. COLD GRAPERIES. Little need of Cold Graperies in California; required at the East; plans of various kinds described. Ix a climate like that of California, wbere the most tender varieties of foreign grapes are grown successfully in the open air, at least in most parts of our State, there is little or no need of Cold Graperies, such as are now becom- ing quite common in the States East. And yet, in San Fi*an- cisco and its immediate vicinity, neither the foreign nor native grapes succeed well in the open air, owing to the cold, harsh sea-winds, and the almost perpetual recurrence of heavy, damp fogs. Hence, those who wash to grow the grape must do so under glass ; and this can scarcely be recommended, in a country where every variety of exotic grape grows so readily, except as a matter of fancy by gentlemen of means who wish to adorn their home-grounds, and have the pleasure of sitting occasionally under their own \me and fis; tree. And those in the Sitates East who find it necessary to adopt this system of cultivating the grape under glass, will find it necessary to resort to books more elaborately devoted to that branch of grape culture, than can be expected in a hand-book of this description, intended prin- cipally as a guide to those engaged in the out-door culture 234 COLD GEAPEEIES FOR of the grape. But that no branch of our subject may be neglected, and as an incentive rather than aid to those who may desire structures of the kind, we give a description of one erected at South Manchester, Connecticut, which we find in Woodward's " Graperies and Horticultural Build- ings," a work that will be found useful for reference, by those who wish to go extensively into the culture of the grape by the various modes of artificial heats. A Cold Grapery. — In case of the one above alluded to, the house is twenty fe-et wide and sixty feet long ; the foundation is a stone wall, with a drain under it ; immedi- ately above this is a hollow brick wall, its base being on a level with the ground on the outside, but the earth is embanked against the brick wall to within an inch of the sill. A small house is built at the north end, which is used for tools, for potting, etc. The border is about three feet deep, and occupies the whole interior of the house. There is no outside border. On the bottom is placed about one foot of " tussocks," from a neighboring bog, which may in time decay. The border is made up pretty freely of muck, with the addition of sand, loam, charcoal dust, bone dust, etc. There is a row of vines, two feet and a half apart, at each side of the house ; and two other rows, inside of the others. There are also a few vines in the centre and at the ends of the house. The outside rows form fruiting canes half way up the rafters ; the next or inner rows go to the roof with a naked trunk, and furnish fruiting canes for the other half of the rafters. The fruiting canes are thus very short and easily managed. The house was planted in the month of April, with such grapes as Black Hamburg, Vic- toria Hamburg, Wilmot's Hamburg, Golden Hamburg, Muscat Hamburg, Chasselas Fontainebleau, Frontignans, Muscat of Alexandria, Syrian, Esperione, Tokay and some THE EAST AKD CALIFORNIA. 235 others. The plants were very small, and the wire room in jured some of them so as to make it necessary to rej^lant; but the growth of those not injm-ed was very good. A fine crop of melons, tomatoes, strawberries, etc., was taken from the house the first year. The second year a few bunches of grapes were gathered, and everything went on finely. This is the third year in which the house has been in operation. Our last visit was in the early part of August, 1863, when we counted 734 bunches of grapes, weighing from one to seven pounds each — the Syrian being the grajDe which reached the last figure. Almost as many bunches were thinned out. In some cases too many are left, but they look very fine. The Muscats are extremely well set, and some of the bunches will weigh fully three pounds. The Black Hamburgs look quite as well ; but the finest show of fruit is on the Esperione. The large num- ber of bunches is owing to the manner of planting ; so many could hardly be taken the third season from a house planted in the ordinary way. The canes, it will be borne in mind, are now only fruited about half their length. The exposure of this house is a very bleak one, and the climate cold and fickle. In order to provide against a late spring frost, a coil of one-inch pipe was inclosed in brick work, with a fire-chamber under it. From this coil a single one-inch pipe was carried around the house next the side sashes. It is found to answer the purpose, having on one occasion kept the frost out of the house, when the crop in the house of a neighbor was destroyed. In many places some recourse of this kind is necessary, and a small boiler with a single pipe will, in most cases, prove sufficient. These houses have, of course, their sides and roofs of glass. On this part of the subject, a writer in the same 23G COLD GRAPERIES FOR book says: We are now adopting for plant-houses, low, narrow, span-roofed buildings, formed by six feet sashes, one on each side, the ends of the bouses facing north and south. These we attach, three together, on the " ridge and furrow" system. This system presents great advantages, and by using no cap on the ridge piece, air is given in the simplest and safest manner, by the sash being raised by an iron bar nine or ten inches long, pierced with holes, which answers the double purpose of giving air and secur- ing the sash, when closed, from being blown oif by heavy winds. There is no necessity for the sashes being hinged at the bottom, as might be supposed; all that is required being to nail a cleet along the wall plate, fitted tight to the bottom of each sash. Every alternative sash is nailed down, the other is used in giving air in the manner described. On the subject of " culture under glass," Mr. Strong, in his new and excellent work, says : Glass-houses are in use for two purposes ; first, as a protection for varieties that are otherwise too delicate to i-ipen well in our cli- mate ; and, secondly, for the purpose of ripening fruit out of the natural season. For the first purpose, a very slight protection is all that is essential. The Black Hamburg, and many other of the more vigorous European varieties, are found to ripen perfectly under a roof of glass ; the back of the house being left entirely open throughout the season. Indeed, they have ripened well under single sashes left open on all sides. So simple is the requirement, that every householder may have foreign grapes growing under a tem- porary roof of sashes, with none of the care of ventilation ; his main efiTorts being directed in training, and in guai'ding against mildew. But there are advantages in having close houses, in order to obtain entire control of the atmosphere, even for the summer crop. THE EAST AND CALIFORNIA. 237 As to the position, etc., of the grapery, the same writer advises a double or span roof, the ridge running as nearly as possible to the north and south. Thus the sun will have its utmost effect durino* morninsj and evening-, while its fiercest rays will be mitigated by striking obliquely upon the glass at raid-day. But a yet simpler and less expensive mode has been sug- gested, and is thus described in Elliott's American Fruit Growers' Guide. But expensive structures are not neces- sary ; many a man at the West has a south side of a build- ing unoccupied ; this may serve as the back of his cold house, by setting up pieces of four inch scantling against the building, nailing boards to it, and filling in between with tan-bark, saw-dust, or fine charcoal, he has the back ; now four inch square posts rising four feet from the ground at a distance of say fourteen feet from the back, boarded on each side, and filled in same as the back, make the front wall; leaving, however, two spaces six feet from either end, of about two feet square, for hanging shutters. Now the back wall being ten feet high, the ends are to be made in same way as the front, giving, of course, the slope from back to front, and leaving out at one end space for a door- way, and at the highest point of sides near the back at each end, a space for swinging shutters of say two feet square ; these opened will give ventilation, in connection with those in the front wall. This done, a joiner will be required to fit on a plate of two inch plank all around, and fit in raf- ters and sash ; the sash should be the entire length of width of house ; styles fourinch wide by one and a half thick, bars one inch wide beveled to half inch on the under side, the upper style or head piece six inches wide, the lower one fourteen inches ; the rafters should be placed 238 COLD GRAPEEIES, ETC. SO that sash cannot be over forty-two inches wide, or suffi- cient for five lights wide of six inch glass. In California no artificial heat is required, either for a cold grapery, or a hot house ; the sun is all sufficient during the coldest seasons of the year : unless it be in some of the Alpine regions of the Sierra Nevada mountains. PART XV. DISEASES AISTD INSECTS INJTJKIOUS TO THE GRAPE. In California no damage will be done to the vine, either from disease or insects, if planted in proper places, out of the influence of fogs or moisture, and in the proper soils ; mildew no new disease ; how God, by his prophet Amos, smote the wicked people's vineyards and gar- dens, in his day, with "blasting and mildew," and allowed the "palm worm" to destroy them ; the President of the Academy of Sciences of St. Louis, describes the appearance of the mildew and of the brown rot and the black rot; the oidium of Europe; why California does not sufier from these diseases ; kinds of grape most affected by these diseases at the East. Remedies for the diseases of the grape. Inju- rious insects; the aphis, slug, rose-bug, thrips, etc., how to destroy them. In California, as we have already shown, there is seldom any damage occurring to the vine or its fruit, by any of the diseases to which they are subjected in other countries. The long dry seasons having no rains nor heavy dews from the time the fruit sets until it is fully ripened, giving ample time to secure the vintage and for the maturing of the raisin crop, etc., allows no opportunity of exposure of the grape to the usual diseases incident to it in more uncongenial climes. With proper care in the selection of sites for vine- yards, adopting positions on rolling or undulating grounds vrhere there is a free circulation of air, and no unwhole- some miasma, it is rare that we shall find occasion to com- plain of the rot, mildew or oidium, or any other disease. 240 DISEA.SES OF THE GRAPE But as this little book is expected to be re.'id in regit rif. less favored in climate than California, we must devote a few pages to the consideration of the ordinary diseases, and the best remedies that have been discovered by science and practical experience. The blight and mildew are no new diseases ; their his- tory dates back to the pastoral days of the ancient patri- archs. God, through the prophet Amos, (Amos, rv. 9,) declares to his people, " I have smitten you with blasting and mildew ; when your gardens, and your vineyards, and your fig trees, and your olive trees, increased, the palm worm destroyed them." In the Transactions of the Academy of Science of St. Louis, Dr. Engleman, the president, describes two species of fungi destructive to vineyards. He describes first a species of botri/tis, probably the b. vitlcola^ of Berkley. It makes its appearance in the latter part of June on the lower, downy surface of the leaves. About the same time, the mildew appears on the pedicles, and often, also, on the young berries, when they are about the size of peas, or smaller. Dr. Engleman never saw it on full grown berries. Those attacked on their surface or on their pedicles, soon fall off; but the most material damage is done by the rail- dew infesting the leaves ; whereupon the greater p.art of the leaves will gradually turn yellowish-brown, at their base, shrivel from that point, assume a club shape, and at last dry up entirely, usually remaining adherent to the withered racemes. This is the broion rot^ so well known to all cultivators to their dismay. The second kind, the black rot,, is brought on by a very different fungus, which Dr. Engleman thinks is undescribed by botanists. It n»akes its ap])earance only on nearly full grown berries, exhibiting in the first stage a discolored spot on the side, and" the remedies. 241 but never at the base, of the berry, about two lines in diameter, with a dark spot in the center. This spot soon becomes light brown, and remains so ; while the surround- ing part of the berry gets darker, and exhibits a rougli or (under the magnifier) pustulous surface ; gradually now the berry shrivels up, and becomes black. The individual fungi are little spherical bodies formed under the surface in great numbers, which, growing, elevate, and at last burst, the epidermis ; then open at their apex by a small jagged hole, and, shrivelling with the berry, eject a more or less curled or twisted thread, which, moistened, becomes gela- tinous, and shows the innumerable oval sporules, each imbedded in its coat of mucilage. This first species of fungus, which Dr. Engleraan calls Botrytis, is thought to be identical with the European O'ldium Tiickeri^ which a few years since made such havoc with the vineyards of Europe, the Island of Maderia, etc. Another species (Erysiphe) is more commonly seen on the European varieties of grapes, and sometimes found on our native grapes, and it is feared may, at some future time, become a source of evil. It is described as being entirely distinct, developing upon the upper surface of the leaf in the form of a white powder, which spreads like a web, envel- oping leaf and fruit. This may be peeled off with ease, leaving the foliage uninjured, as the roots of the fungus do not appear to penetrate the leaf to any extent. It is only a damp or moist climate that can generate or give life to this parasital fungus that goes by the name of mildew, and is so deleterious to the grape. Downing recommends the use of ashes, mixed with the soil, as being beneficial in preventing mildew in localities subject to that disease. He says, young and healthy plants are seldom attacked by mildew, while old and feeble ones 11 242 DISEASES OP THE GEAPE are very liable to it. Our own observation has led us to believe that wood ashes are one of the most beneficial fertili- zers for the grape, giving it the appearance of extraordi- nary luxuriance and health. The great productiveness and longevity of the vineyards abroad, which are formed upon a soil composed mainly of the spent ashes of volcanoes, and the acknowledged superiority of the grapes and wine yielded by such soils, are manifest proof of the value of ashes. 'Why are the choice grape growing districts of Califor- nia free frotn mildeio^ rot^ etc.? — -Because of the absence of rains or dews, during the grape season. Mr. C. A. Riche, of Boonville, Mo., in an article in the Gardener's Monthly, says : I have for many years been of the opinion that two things were essentially necessary for the healthy growth of the grape; namely, natural or artificial protec- tion from dew, and thorough drainage. The reasons for entertaining this belief are these : Some ten years ago my father tried some experiments on three vines of the Isabella planted on the east side of the house. At first they were trained close to the wall, where they would be protected from dew, by the projection of the roof; and, while grown thus, they bore regular and fine crops of grapes. But sub- sequently they were permitted to run on some framework, so to make a kind of arbor in front of the house, and where the dew would fall on the leaves ; after which the grapes invariably rotted, both on the arbor, and under the roof, and on the wall ; and I have observed the same thing in other localities ; thus showing that it is not the fault of the soil or climate, aside from the dew. Again, Mr. Strong says : That mildew delights in a warm and muggy air, is beyond doubt. It is equally clear ihat though the vines have become debilitated, and in con- AND THE REMEDIES. 243 dition to receive, and have actually received, the seeds, yet, if the weather becomes warm, dry and clear, the fungus will perish. It cannot grow in a clear, dry air. Mr. Muench says : In California and Mexico the grapes never rot, for the atmosphere is generally dry and kept in motion. Mr. Wilson Flint says : The rot^ which is never known in California because of the absence of rains during the ripening season of the grape, seems to be the great scourge of the vintner in the Atlantic States and Europe, where rains are frequent while the grape is in an immature condition Many are of the opinion that the grape rot is caused solely by long-continued rains. This belief is true only in part. The superinducing cause of the rot arises from the fatal effect of what are designated as heated terms, when, for days and sometimes weeks, the atmosphere becomes arid from a brazen sky, under a sunshine so intense as to scald the sap in the foliage of the vine, and parch its leaves to such an extent that the tissues shrivel up, and the free cir- culation of the sap is impeded or destroyed. This parch- ing atmosphere being 'succeeded by heavy rains, the leaves of the vine become saturated with an excess of moisture which they are unable to distribute through their diseased functions, to the long-famishing grape ; hence decomposi- tion takes place in the foliage, and, as a consequence, un- wholesome food is transmitted to the grape, or sent to the termimal shoots, to produce enfeebled wood for subsequent bearing. Mr. W. A. Woodward, in an essay in. the Horticulturist, gives his experience in noting the kinds of grapes most af- fected by disease in the region of New York, and the times at which each was attacked. Under date of July 12, he says the grape rot appeared on the following varieties, some of 244 DISEASES OF THE GRAPE them to a greater degree than he had ever seen, viz. : Alex- ander, Anna, Catawba, Concord, Cuyahoga, Diana, Hyde's Eliza, Lydia, Le Noir, Logan, Mary Ann, Mead's Seed- ling, Manhattan, Mottled, Northern Muscadine, Perkins, Tokalon, Taylor's Bullitt. July 25, the mildew showed itself on the berries of Anna, Allen's Hybrid, Cuyahoga, Herbemont, Hyde's Eliza, Le Noir, Logan, Lydia, Mead's Seedling, Tokalon, and Rogers' Seedlings, Nos. 1, 4, 5, 9, and 22. August 10, the grapes that show no disease up to this present time are, Clinton, Creveling, Delaware, Frank- lin, Garigues, Hartford Prolific, Isabella, Israella, Maxa- tawny, Miles, Rebecca, York Madeira, and Rogers No. 3. This writer suggests the following as some of the pre- disposing causes of this disease : 1st, the attenuation of the vine during its early stages, propagated from feeble wood, and especially from green cuttings, to supply the excessive demand at the highest prices ; 2d, the temptations to con- vert weak plants into saleable ones, by growing them in manure beds, and watering with chemical preparations to induce unnatural growth ; 3d, unnatural (sometimes called scientific) pinching and heading-in of the vines during their growing season, continued from year to year, experience shows, adds this writer, that this treatment will develop disease in the fourth and fifth year (if not before), and will insure it ever after. The leaves are first affected, then the canes, then the fruit. Some fruit has the black rot only ; others show first fungus on the fruit, and by the seventh year, both may be found on the same bunch. In all my examination, I find the laterals pinched in, atid the bearing canes headed-in. Our essayist does not, we presume, intend to discounte- nance all pinching-in, or heading-in of vines, because an ex- cess of this may, as he thinks, have afiected injuriously the AND THE REMEDIES. 245 health of the plant and fruit, in some cases. In many of the oldest vineyards of Europe this system of pinching and heading-in vines has been practiced for many years before they ever suffered severely from the mildew or oidiuin. But as we have discussed this subject more at length under the head of Pruning^ it is unnecessary to say more in this place. We will merely add, that Mr. Muench, who has much practical experience in the culture of the vine, says : That the disease may be mitigated by pruning the vi?ies very close^ rather than too little, since a strong growth resists better the injurious exterior influences. After giving the various remedies proposed for the cure or avoidance of these diseases, Mr. M. very curtly says : After what has been said, it would be foolish to expect to find a remedy to act as a charm against rot. None can hefound^ since we can- not change the climate of America. The author should have made an exception to that part of America known as California ; here we need no such change. Remedies for the diseases of the Or ape. — Although, as our vinicultural friend, just quoted, remarks, there may be no effectual remedy for these diseases, short of a change of climate, yet, as all our American people can scarcely be expected to come to California, at once, or even all those engaged in grape culture, it is well to give them an account of such remedies as may have been discovered to mitigate, if not entirely prevent, these diseases. The great panacea has generally been, in these diseases, the use oi sulphur in some form or other. On this subject Dr. Strentzel, in his prize essay, says : Of the many pre- ventives which have been tested here, sulphur is by far the most efficacious. Its particles coming in contact with the spores of oidium destroy their vitality, and as brimstone is also antagonistic to insect life, it is in a great measure a 24G DISEASES OF THE GEAPE preventive of their depredations. To be successful, the buds at the time of frondescence should receive a good sprinkling, again when the blossom racemes are fully de- veloj^ed, and a third when the grapes are the size of small peas. Some contend that the dusting with finely pulverized clay has the same effect ; but this does not conform with our experience. Others advise the use of salts of copper, to which we emphatically dissent. All compounds of copper are virulent poisons, and even in small quantities, though acting slowly, surely destroy animal life. Sulphur is very generally used, either in a powdered state or prepared as a liquid. For mildew, a wash is re- commended, made of water, sulphur and lime, applied with a syringe. German Remedy for the Rot. — Dr. Franz. Yulkan, of Eppau, in the Tyrol, having learned by experience that the parasites of vegetables cannot exist on animal matter, has discovered a remedy for the grape disease. He dissolved two and a half pounds of common glue in ten gallons of water, by boiling, and then cooled the solution until it was neither too stiff nor yet too watery, but had the appearance of lye. Diseased grapes were dipped in this solution, and after forty-eight hours they assumed a lustrous, dark green color, like that of those that had not been attacked. In September, they ripened into the finest fruit. In places where large tracts of vines were struck with the blight, single clusters were dipped, and these were healthy and gave very fine fruit, while all the rest rotted. We should doubt, however, if this process would improve the grapes, although it is said not to injure them at all. It would, however, be rather a tedious and expensive process for a large vineyard. It may answer in small vineyard culture. AND THE REMEDIES. 247 Insects, — The aphis and slug, which in some latitudes ap- pear in May and June, may be destroyed by syringing with tobacco-water. The grape-vine flea-beetle, {Haltica Ghalyhea^) a small, glossy, greenish-blue beetle, about three- twentieths of an inch long, sometimes preys upon the buds, causing them to have the appearance of having been bored. The eggs are deposited early, and soon change to a green- ish, smooth worm, which preys upon the tender leaf and young bunches. It may be destroyed by syringing with tobacco-water, or sifting lime over the vines when wet with dew. The rose-bug {melolontlid) sometimes attacks the vine in large numbers, eating off the upper surface of the leaf, and causing the fibres left to appear like a sieve. They may be destroyed by spreading a cloth underneath and shaking the vines in the cool of the evening, or early in the morning. They may thus be easily gathered up and burned. The Thrips. — Dr. Trimble recommends a strong solution of tobacco to destroy the thrips. Had observed that a very hot day would destroy them ; once, in particular, with the thermometer at 100°, thousands were killed, and the vines cleared. Another . authority, Josiah Salter, says, what is called thrips was better known as fretters, a small whitish fly. Tobacco smoke will kill them when it can be confined. A solution of tobacco and whale oil soap is also an eflectual remedy, applied with a sponge. PAKT XYI. MISCELLAinr VIl^ICULTTJEAL. No fever and ague where the grape succeeds well ; raisins in Sacramento County ; B. N. Bugbey's vineyard ; extensive vineyard in ISTapa ; Samuel Brannan's ; wine as a substitute for strong drink ; the New York Journal of Commerce's opinion thereon ; California fruit for the "World's Fair ; how put up ; American wines ; Ohio vintage ; a German vintager's success in Iowa ; profits of grape culture in Illinois ; Oliio Lake Shore vineyards; the varieties of the grape they plant; diseases of; extent of the Lake Shore grape region; grape growing enterprize in Virginia ; preservation of fruit ; report of the Northern Ohio and Lake Shore Grape Growers' Association ; curaiive qualities of the grape ; trouble in the French vineyards ; wine crop of France ; French wines ; Hock vineyards of Germany. As there are some matters connected with grape culture that did not seem to come very appropriately under either of the preceding Parts of our Work, we devote to them a separate chapter, as the closing Part of our Book. Califoe^ia Items. No Grapes in Fever and Ague Districts. — Grapes are not only wholesome as an article of food, but the thrifty growth of the vine is an indication of a healthy climate and neighborhood. In the chapter of George Husmann's excellent work " On the Cultivation of the Native Grape," 11* iSO MISCELLANY VINICULTUEAL. wherein he treats of the soil and locations for vineyards, he states that " he was much struck by the force of a remark made by a medical friend last summer, when, in consequence of the continual rains, the ague was very prevalent." It was this : " Wherever you find the ague an habitual guest with the inhabitants you need not look for healthy grape vines." The Prairie Farmer, published at Chicago, thinks there is " something in it," and says, in support of the theory : "When we recall the fact that the same kind of weather which produces the rust on wheat, almost inv£fiiably, in new settled sections, brings w^ith it the fever and ague, and that an unusual excess, or that peculiar wet and hot weather last August and early September, ruined nearly one-half of all our Delawares in this State, and badly mildewed the leaf of all our native vines, with, perhaps, the exception of the Concord, Northei'n Muscadine, and Blood's Black, we shall see there is much pertinency in the remark." There are localities in California, as the Sacramento Bee observes, where the grape is subject to mildew and other diseases. Again, in certain localities, the vines are thus affected only at intervals, while in other seasons they are quite healthy. The hint given above would suggest to vine-growers the propriety of instituting observations and experiments in this matter. If the disease be in the vine, it would need one class of treatment ; if it is caused by malaria in the atmosphei'e, it would require an entirely different course — if, indeed, it might not be given up as incurable. Raisins in Sacramento County. — Speaking of the raisins manufactured in Sacramento County by B. N. Bugbey, of the Natoma Vineyard, and recently mentioned in the Union, the Folsom Telegraph says : Bugbey is the only man in the State engaged in this MISCELLANY VINICULTUEAL. 251 business extensively. His raisins have been reported regularly of late in the San Francisco papers in their market reports. Three or four years ago the ground occupied by the ISTatoma Vineyard was a black and barren looking spot, and to show what can be done by energy, the product of his vineyard this season has been about ten thousand gallons of wine, one thousand gallons of brandy, and one thousand boxes of raisins, containing twenty-five pounds each, and selling as fast as they can be delivered in the San Francisco market at five dollars per box at wholesale. The soil of the foot-hills is proving itself far superior to any of the southern portion of the State for the successful and profitable cultivation of the vine. Extensive Vineyard. — The Napa County Reporter says Mr. Brannan has planted all the hills immediately adjacent to the Calistoga Springs with grape cuttings this season. Many of them are choice foreign varieties, planted with a view of testing the adaptability of the soil and climate of the uj)per part of Kapa Valley for producing a superior wine and table grape. Five hundred thousand cuttings have already been set out, which, when in vigorous growth, will temper the atmosphere, heated by the boiling cauldrons around the Calistoga, to a more endurable heat. Wines as a Substitute for Stronger Liquors. — The New York Journal of Commerce says : The introduction of good wines into ordinary use as a substitute for stronger liquors, is a consummation devoutly to be hoped for. If we could grow good wines ourselves, on our own hills and fields, we should have great confidence in the future realisation of such a hope. Nor is it as yet certain that we cannot. Obviously there has not yet been any such success in producing wine in the United States, east of the Rocky Mountains, as to justify the expectation that the people 252 MISCELLANY VINICULTURAL. will ever take to it as a regular article of food, and substi- tute it for coflfee and tea, or rum. There are no wines yet grown in the Atlantic States which rank well enough in quality to promise a low grade article for the poorer classes that shall be good and cheap. But the product of Cali- fornia is totally different from any other grape juice grown in America. The Pacific slopes will unquestionably give us good wine in al)undance before many years. Calif ornia Fruit for the 'World'' s Fair. — We learn, says the San Francisco Bulletin, that California will be represented in the fruit department at the World's Fair at Paris, in 1867, in the following manner: Some months since, a gentleman, who has a fine vineyai'd and orchard near Alviso, had a number of water bottle shaped jars made at the San Francisco Glassworks at Steamboat Point. These jars have a mouth about two and a half inches wide and twelve inches high, and have a round-formed bottom, six inches wide, with a small hole in it. The jars were to be placed over young fruit, so that it could in time fill the inside, accommodate itself, in growing, to the shape of the jar. The fruit, when ripe, is to be carefully cut off and the stem secured, so that a cork can be sealed over it. Through the hole in the bottom the jar is to be exhausted of air and hermetically sealed. It is said that the absence of air will insure the keeping of fruit for an indefinite time, while the jars being strong will admit of safe transportation to any part of the world. The jars being of w^hite glass, the fruit can be plainly seen through them. It is probable that similar attempts to preserve green fruit for the Paris Exhibition are being made in other portions of the State. miscellajsty vixicult^je^^x. 253 Items about the States East. Grapes-. — A letter in the October number of the Horti- culturist, states that there are 5,000 acres on the shores and islands of Lake Erie devoted to the culture of the- grape. The crop this year, he says, on 3,000 acres will average two and one half tons to the acre. This will give 1 7,500,000 pounds, which, at an average price of seven cents per pound, will be $1,225,000, or $350 per acre. A very profitable business. American Wines. — At a recent meeting of the Wine Growers' Association, at Cincinnati, a sample of imported Johannisberg, which cost seventy-five dollars per dozen, was placed before the tasters, together with a specimen of the Ohio vintage of 1864, made from Delaware grape. The brands were concealed from the party, but the majority gave preference to the domestic over the foreign article. Grape G ulture. — The Keokuk Constitution says : A German resident of this city, four years ago last spring, bought ten acres of ground five miles from this city, on the rapids, and the same season planted four acres of it in grape cirttings. While the grapes were maturing, the recent summer, he was offered by a gentleman of this city |2,000 for the chances of his crop. He refused to sell, however, and his vintage has yielded him 1,800 gallons of wine, worth $2 a gallon, or $3,600 for one year's crop of grapes. This is an enormous profit, and seems more like the gold- finding stories of California fifteen years ago, than an incident of agriculture in Lee County, Iowa, and is strictly true. Profits of Grape Gulture. — ^The Messrs. Lawyers, of Cobden, III, planted a vineyard of 6,000 vines. Concords and Delawares. This planting was two years ago last 254 MISCELLANY VINICITLTUJRAL. spring. Their crop the present year was 5,000 pounds, selling at from thirty to fifty cents per pound. This, their fii'st crop, pays back all expenses. Should the rot destroy half the crop, it will yet pay to grow grapes at ten cents per pound. This is certainly very encouraging, and will doubtless induce many to engage in the business. There is another advantage in the fact that grapes can be grown upon land that would be otherwise useless. OMo Lake Shore Vineyards^ Varieties — The Catawba still takes the first place. The Isabella produces a fine sparkling wine ; it is not so hardy as the Catawba, and is liable to overbear. The Delaware holds its own ; it is a splendid wine grape, and well adapted to mixing with the must of other varieties, to improve the flavor and give a better character. It is not as good a keeper for table use as some others. The Concord makes a very beautiful wine, and is a showy market grape. The quality of its wine is not high. The Diana is a fine table grape, and famous for keeping well ; its wine has a peculiar flavor, not pleasant to some — agreeable to others. The Clinton is no mean grape for wine. It has sweetness and acid ; requires a poor soil. The wine is rough at first, but improves in quality. It makes a fine red wine. The lona is one of the new grapes that is very promising. Diseases. — The mildew and rot are the chief drawbacks to the profits of grape culture. Some years the crop is nearly exempt ; in others from one-fourth to one-half of the grapes are lost in a few vineyards, but the aggregate loss, as yet, has been small. The Lake Shore Grape Region. — This extends along the whole length of the South Shore, and for several miles inland, and embraces the islands in the lake. It is the most southerly shore of any of our great lakes, and has the MISCELLANY VINICULTUEAL. 255 advantages of a proper soil, a warm latitude, and the pro- tecting influence of a large body of water on the north. The purchase of lands and the preparations for planting "ines in the year 1866, surpass in extent anything of the kind in this country before witnessed. Seven thousand acres are supposed to be already set with vines. Had the entire crop of grapes of last year been made into wine, it is estimated that the product would have been two millions of gallons. — Ohio Rep. A Gra7id Grape growing Enterprise. — The Wheeling, Ya., Intelligencer says that a joint stock company on a large scale is being formed in that city for the purpose of entering more largely into the grape growing business. It is proposed to raise a capital of $250,000. Nearly $50,000 have already been subscribed, and as soon as $75,000 are raised the company will go to work. The land to be woiked is on the Ohio side of the river, near Martinsville, and fifty acres of it are already under culti- vation, and it is designed to increase the size of working- land to one hundred and fifteen acres. The company, when all the stock is taken, will purchase a steamboat, and in addition to the grape culture, take out coal. A charter will be applied for, and then it will be a grand growing company. Preservation of Fruit. — At the late meeting of the Western New York Fruit Growers' Association, Mr. Nice read a paper on the Preservation of Fruit. The great essentials to this were coldness, dryness, evenness of tem- perature, purity of air, and the absence of free oxygen, which was the great destroyer of fruit. Large buildings were being erected in Ohio, devoted entirely to the pre- servation of fruit. The profits on one season's fruit paid the entire expense of the buildings. Dryness of atmos- 256 MISCELLANY VTNICULTTJRAL. phere was secured by using the refuse of salt works, of which the works at Saginaw, Mich., supplied what was wanted, at little expense. Mr. Allen said that dryness was not essential in preserv- ing some kinds of fruit. A gentleman in Le Roy had kept grapes in a very moist situation. At his suggestion, Mr. Ilazelton of Le Roy, gave the mode there adopted. The grapes were buried in a pit about four feet deep, and kept constantly moist, the lower tiers often submerged in water. They were preserved in perfect order till late in the winter, and brought the highest price in the Buffalo market. Grape Groioers. — The Report of the Northern Ohio and Lake Shore Grape Growers' Association says : As to the extent of grape culture in the district covered by this Society's operations, Mr. F. R. Elliott, the former Secretary, after much inquiry and observation, has published his opinion that previous to the planting of the spring of 1866, there were not less than six thousand acres of grapes in tlie Lake Shore region, including the islands. And the President estimates that at least 1,000 acres more have been planted in vineyards the current season. Of the amount of wine manufactured in this region, the past year, Mr. Elliott gives the following estimate : The section east of Cleveland, 40,000 gallons ; the sec- tion west of Cleveland, 150,000 gallons; Cleveland and its immediate vicinity, 89,000 gallons ; in all, 279,000 gallons. The value of this wine at wholesale prices is between five and six hundred thousand dollars. Had the entire grape crop of last year been made into wine, the product would have been 2,000,000 gallons. MISCELLANY VimCULTUEAL. 257 European Yinicultueal Mattees. Curative Qualities of the Grape. — It is one great advan- tage of the homoeopathic system of medical practice that the potions are easy to take. There are no hideous boluses to be swallowed, no repulsive-looking doses to torment the weakened palate — nothing but a sugar globule or an inoffensive tincture. Children plead for the medicine, and grown-up people make no wry faces over it, and call not for water to take the bad taste out of their mouth. But it remained for the philosophical German mind to advance a really practical step beyond Homoeopathy. Having dis- covered one palatable remedy, the German intellect forth- with sets itself at work to improve upon the pattern, and produces one far more agreeable to the general taste, to the invalid and the robust— the " Grape Cure." A pleasant writer in the London Review describes the process of this cure, and gives us an attractive picture of the place that has become its head- quarters. The '' cure" is practiced at Meran, in the Tyrol, and at Vevay and Mar- treux, on the Lake of Geneva ; but in Germany, Durkheira is the place which enjoys most fame. Durkheim lies on the left bank of the Rhine, in the Bavarian Palatinate, and is distant about fourteen miles due east from Mannheim. The nearest railway station is Neustadt, a small town on the line from Mayence to the French frontier at Forbach. The surrounding region is one great vineyard. For some twenty-five miles the high road passes through the midst of a succession of vineyards, without a trace of any other cultivation meeting the eye of the traveler, and although immense quantities of wines are made from the twelve or fifteen different sorts of grapes which are grown there, almost an equal amount of the juicy fruit is diverted from 258 MISCELLANY VINICULTURA.L. the bibulous to curative purposes. The process of the " grape cure" is at once simple and agreeable. It is thus described : The grape cure lasts from three to six weeks. The regular season commences on an average about the middle of the first week in September, and lasts to nearly the end of October. Every thing depends on the state of ripeness of the grapes. The amount of grapes daily taken by per- sons undergoing the cure varies from about four and a half to seven or eight pounds ; in some cases, as many as nine pounds are eaten. They are taken three times a day, at the same hours at which mineral waters are usually drank in Germany — before breakfast, at 11 o'clock in the morning, or two hours before dinner, and at from five to six in the evening:. Persons generally commence the cure with from two to three pounds a day, and advance daily in quantity till the larger limit is reached. The skins and the seeds should not be swallowed. The largest portion is usually con- sumed at 11 o'clock. Some doctors do not allow their patients to take any other breakfast than the grapes, accompanied by a roll of bread. The usual plan, however, is to permit them to take a breakfast of tea or coffee with bread, but no butter, after the grapes. A strict diet is universally prescribed ; all fat, sour, or spiced meats, and pastry, are forbidden; a small quantity of white light wines is permitted, but red wines, beer and milk must be avoided. The evening meal should be a very light one. This system pursued at Durkheim is the same as the one followed at the other places where the grape cure goes on ; and the grapes which are used in the cure both at Yevay and Martreaux are, as at Durkheim, for the most part, the Gutedel and the Austrian varieties. MISCELLANY VIXICFLTUEAL. 259 There is a small Kurgarten at Durkheim, formerly the garden of the castle, where a band plays at the regular hours appointed for the eating of the grapes. On one side, under the trees, there are tables covered with large baskets full of the varieties used in the cure. As at Ems and other places where mineral waters are drank, it is the fashion for every one to buy a glass for himself, so here every one must be provided with a basket to carry the grapes which he purchases from the attendants at the table. The price of the best grapes is at present only two and a halfpence per pound. To a stranger the sight is an amus- ing one, and very diiferent from any thing to be met with elsewhere. Numbers of people are seen walking up and down in the little garden, each with a small black basket full of grapes in his hand, which he is eating with the greatest rapidity, as if he were doing it for a wager. The place is, as may be imagined, covered with grape skins, though some of the burly, round-shouldered Germans bolt skins and all. The disease in which the grape cure is considered by the German doctors to be most beneficial, is in affections of the mucous membrane of the respii-atory organs. The secretive powers of this membrane are roused, and it is enabled to throw off obstructions which have assumed a chronic form. Cases of bronchitis and pneumonia are said to have been often cured, even in patients of scrofulous constitution, and much benefit is said to have been experienced by persons affected with tubercular consumption in its earliest stages. Where spitting of blood has set in, much caution must be used as to the amount of grapes taken. Persons affected with any of these complaints are in the habit of coming to Durkheim yearly from all parts of Germany. A well-known grape grower in New York some years 260 MISCELLANY VINICULTUEAL. ago put fortli a theory of curing disease by the use of grapes, but he never carried his theory into practice beyond the circle of his own family. At Durkheim they do it on a large scale. Trouble in the French Vineyards. — A Paris letter in the London Times says that the extreme heat which pre- vailed during the vintage in France produced a curious result. The grapes being in general very ripe, fermented in the vats with extraordinary rapidity. A great portion of the saccharine matter had not time to be converted into alcohol, and in countries lik-e Burgundy, where wine-grow- ers do not leave the wine very long in vat, fearing it may become hard and rough, the wine, on account of the saccha- rine matter remaining in it, will ferment for a long time in the cask. These wines will consequently require much care not only from the danger of excessive fermentation during their transport while young, but even after they are lodged in the consumer's cellar. The excess of saccharine matter will render the wine liable to ferment at every change of weather, and if the cellar is not sufficiently cool the fermen- tation may produce acidity. There is no doubt that the wines of this year's growth are of excellent quality, but they will require great attention before they arrive at the age of maturity. Tlie Wine Crop of France. — Of eighty-nine French de- partments only eleven are not wine growing ; of the others, twenty consume all they grow, and fifty-eight export. In France there are upwards of 2,200,000 jDroprietors of vines. The average annual produce of wine during the four years, 1858-61, was upwards of 38,000,000 hectolitres, which is equivalent to more than 836,000,000 imperial gallons. The wine growers are thirsty souls, for upwards of 15,000,000 hectolitres are set down as consumed by them. MISCELLANY VIXICULTUEAL. £61 Paris, in 1862, drank 2,696,538 hectolitres of wine, besides about 534,000 hectolitres of spirits, beer, cider and peny. Setting down the population of Paris at 2,000,000, includ- ing the floating population of strangers, the allowance per man is handsome, if we consider how little the women and children consume. French Wines. — France has 6,250,000 acres of vineyards, whose average products, as this year for example, amounts to 1,320,576,000 gallons — multiply by five for bottles. Of this blessed abundance of drink, to be sure, some small rivulets run down foreign throats; but that is a detail. The large estimate of foreign exports is only a little over 3,000,000 hectolitres, or about one-twentieth part of the whole product ; distilation into brandy takes up twice as much more ; the rest is drunk in France. And with all that, you do know that we have very good authority for the woeful belief that we here in Paris drink one-third at least more wine than ever crossed the octori boundary — that is, one bottle is composed of two parts of grape juice and one part Seine water, drugs, deviltry and Mackay mixture gen- erally. There are said to be 5,000,000 of acres of vines iu France. Hock Vineyards of Germany. — A Fi'ankfoil-on-the- Main correspondent of the Cincinnati Gazette, writes as follows of the great hock vineyards of that place where the wine known as hock is produced: The hock vineyards do not contain, all told, more than 75 or SO acres, and in ordi- nary and good years the product is not more than 600 "stuck" (a stuck is about 1,500 bottles), which gives us a total of 900,000 bottles, yet we are assured by reliable men, engaged in the wine trade, that there are sold every year, at the auctions held at the wine guts, no less than 6,000 stucks, all purporting to be the genuine hock. The 262 MISCELLANY VINICULTUEAL. kind of grapes mostly grown in these great wine yards, are the Reissling, Traminer, Gut Edelen, Roland, Orleans, Cle- vern Fleish, Ostreish. From the Reisling variety are made those wines so cele- brated and well-known throughout the world, such as ihe Johannisberg, Steinberger, Catinet, Raunthaler, Berg, Leibfraumilch and Marcoheunnec Very good wines also are made from the Traminer. Tlie Fleish is a red grape ; the Clevern is reddish purjDle color, but is more grown in the Palatinate than here. The Gut Edelen and Fleish have very thick skins and are only used as a table grape. (The Reissling never produce in quantity as much juice as any of the other varieties, but it brings a larger price.) The Ostreish seems to be the general favorite for ordinary wines, and from this grape is made most of the sparkling hock and moselle. For the Johannisberg and other celebrated wines, in con- sequence of the demand for them, the. wine merchants are unable to fill the orders for the trade ; so they obtain wines produced in other localities which assimilate to the taste of the respective wines, and label them with these popular names. They are sometimes nearly as good, though an experienced wine merchant will detect the difference at once by the taste, as quickly as he discerns the growth of one year from another. THE AUTHOR'S CONCLUDING REMARKS. Our little volume is now finished. We have said all we deemed it necessary to say, and given all the facts and opinions of various authorities that we considered essential to elucidate the various points involved, and to correct or confirm our own theories and practical observations and experiences. And although, in so short a space of time as we have had at our disposal, we could not enter as carefully or critically into every department of our subject as we might have done under other circumstances, and as our materials would have justified, yet we think our little Hand- book will be found to embrace a sufiicient amount of con- densed knowledge and practical experience on the subject of Grape Culture, expecially in California, to enable any sen- sible judicious man to go on with the culture of the grape understandingly and with success. That it will be found to be perfect, in all its parts and proportions, we can scarcely allow ourself to hope. We have not sought so much to advance or inculcate any particular theories of our own, as to give the opinions and practical suggestions of those who have had a large experience in California grape culture, and who are men of intelligence and liberal minds, and whose experiences and opinions we deem entitled to great weight, at the same time reserving to our own judgment, 2G4 THE author's concluding remarks. and conceding to the reader the right and privilege of aj^proving and adopting, only such theories and ideas and practical experiments as to us or him may seem most sensible and proper. The great magnitude which the vinicultural interest of California, as well as of the United States generally, is be- ginning to assume, and is destined to reach, especially in California, where we see no reason to doubt its complete success, makes it a pleasure to us to give the weight of our influence and our best exertions to aid in its advancement. Say what we may of the rich mineral resources of Califor- nia, and they do, indeed, seem inexhaustible, we confi- dently believe and predict that long ere the close of this century, the grape growing and wine making interests of California will far outstrip every other. And now, as this little volume must necessarily go to press far from the supervising or revising oversight of the Author, who has always been accustomed to supervise his own proof-sheets, he trusts that any typographical inaccu- racies or oversights that may, perchance, occur, will not be laid to his account. And, trusting to the generosity of a liberal and enlight- ened public to overlook all deficiencies of whatever na- ture that may be found, the Author begs to present to his friends and the public, his heartiest salutation, wishing them all the congratulations and Compliments of the Season. APPENDIX. PART I. PROGRESS AND PROSPECTS OF GRAPE CULTURE, IN 1876. Our statistical tables will give some idea of the prog- ress made during the past decade in the culture of the grape, the making of raisins, wine, etc. Some of the counties, it will be seen, take the lead in wine making, some in producing raisins, and others in producing table grapes. As an example of what is being done in a single locality, in the production and sale of table graj)es, we have taken pains to examine the shipping papers at the railroad office in the little town of Vacaville, Solano County (where the author at present resides), and we find that during the month of August last, a portion of the fruit-growers, chiefly of Pleasant Valley, shipped for the San Francisco market 6623 boxes of table grapes, at 30 lbs. each, making nearly 200,000 Bbs., or about 100 tons. This is only a partial report, as many shipped their grapes with other varieties of fruit, all under the head of " Fruit," so that it was impossible to learn ex- actly the full amount. The shipping agent assured me that, in his opinion, one half of the grapes were shipped ( i ) 11 APPENDIX. iu that way. But if we add, say fifty per cent, instead of one hundred, for this omission, we have 337,413 lbs., or about 168J tons. And these, at ten cents per pound, which is probably a fair average at that early period of the season, amounts to $33,741.30; and this from one little shipping point, and in one month, and that August j nearly a month earlier than any other portion of the State. Shipments commenced a little before the first of July, and there were probably 100,000 lbs. shipped in that month, and the shipments continued through the months of July, August, September and October — giving probably a yield for the season of over 1,350,652 K)s., or a value of about one hundred and fifty thousand dollars. At this rate what must be the yield of the entire State? Mr. M. E-. Miller alone shipped, during the season, 8,645 boxes, or nearly 260,000 lbs.; in July, l,5u0 boxes, or 45,000 lbs. First shipment (White Madeline), June 28. The earliest in market, we believe. The assessors give us the quantities of peanuts, onions, castor-oil beans, etc., why not the quantity of grapes raised, as well as the number of grape vines? In 1870 the grape crop was estimated at about 12,000,000 lbs., it must now be over 25,000,000 lbs. per annum, or $1,500,000. If the entire fruit cro}) of California was $6,000,000, as reported for 1874, it would be a low estimate to put the grape crop for 1876 at $1,500,000. Of the 40,000,000 of vines in our State, one half, probably, are of the Old Mission variety, the other half have been propagated from the best European varieties — 800 different varieties having been introduced in 1861 by the Commissioners appointed by our State to visit the best vine districts of Europe and select the choicest PROGRESS AND PROSPECTS OF GRAPE CULTURE. Ul of those considered best adapted to our climate and soil. Two hundred thousand cuttings were then introduced into California; and how many have since been imported we have no accurate means of knowing. Estimating the 20,000,000 Mission vines in full bearing at fifty cents each, and the 20,000,000 foreign vines at one dollar each (and they will yield an average interest or profit of 25 per cent, per annum on that sum), and we have a capital of $30,000,000 invested in vines alone. Some idea may be formed of the intrinsic value of such property, from the fact that in appraising the damage done to the vineyard property of Mr. B. N. Bugbey, of Placerville, by opening a canal through it, the Commissioners appointed for the purpose awarded him $19,000, or $2,000 per acre. Several witnesses testi- fied that his vineyard was worth $250,000, and that 85,000 vines yielded annually from 600 to 700 tons of grapes, worth $50 per ton, or from $30,000 to $40,000. Mr. E. B. Blowers, of Woodland, Yolo Co., last year realized from 25 acres of vines, for raisins, $5,000; table and wine grapes, $2,000. And there are vineyards, not a few, of equal value and productiveness in our State; and there is yet room for many more. Hon. Marshall P. Wilder, the great American Pomol- ogist and Horticulturist of Boston, who visited California a few years ago, speaks thus of California as a grape- growing country: Next to the cereals of California, no other production of her soil is so important as the graj^e. In the State there are about thirty million vines, two thirds at least of which are in full bearing. California seems to be the home of the vine, I do not intend here to discuss the expediency of crushing the purple clusters for the purpose of producing the sweet-poisoned wine; but I do say that it IV APPENDIX. is certain tliat no other region has such advantages as that State for grape growing and the manufacture of wine. In my opinion she is destined to be one of the greatest grape-growing and wine-producing territories on the face of the earth. With regard to the culture of this and other fruit, I remark that in the several sections we visited, fruit could be produced at much less cost than with us. It is very- large and handsome, and nearly exempt from disease and insect. The atmosphere there is so dry that it may remain long on the vines after it is ripe, thus enhancing the opportunities for gathering. And then labor there is quite as cheap as with us. In the Alhambra Gardens, situated in the Alhambra Valley, we saw bunches of grapes that measured eighteen inches in lengtli, though they were only half grown. PART II. THE GRAPE INTEREST OF CALIFORNIA, BY COUNTIES. Number of Grape Vines and Gallons of Wine and Brandy, in the several Counties of the State, in the years 1873 and 1874. [FBOM THE SUB ^E yob-general's EEP0BT8, VriTH CORBKCTIONS.] ■1874 > , 1873- ^ .. »r TT- Galls. Galls. ,r rr- Galls. Galls. Counties. No.Vtnes. ^^.^^_ ^^^^^^^ No.Vvnes. ^.„^_ ^^^^^y. Alameda 190,852 627,611 100,000 2,000 Alpine •••• Amador 1,680,300 38,500 600 1,680,300 82,200 900 Butte 550,429 39,G30 600,564 26,930 Calaveras 525,800 93,000 3,419 552,600 44,030 1,060 Colusa 245,000 245,000 Contra Costa 520,400 85,000 478,490 90,220 DelNorte 564 25 50 El Dorado 1,500,000 170,840 1,420,255 123,915 3,650 Fresno 25,958 26,760 Humboldt 5,000 4,600 Inyo 16,175 15,485 Kern 58,000 61,334 Klamath 1,984 980 .... Lake 47,875 46,917 Lassen 3,714 3,640 Los Angeles 4,370,000 1.164,800 92,000 4,250,000 1,460,000 60 Marin 13,415 3,326 11,663 2,713 Mariposa 500,000 15,000 2,700 350,000 12,000 1,500 Mendocino 8,000 31,370 Merced 178,720 8,370 1,050 175,982 7,930 1,170 Modoc 4,000 2,080 Mono .... Monterey 16,000 15,000 Napa 3,119,595 716,070 12,500 3,108,590 433,885 11,300 Nevada 335,000 15,000 340,000 20,000 (V) VI APPENDIX. Number of Orape Vines and Gallons of Wine, etc. — {Coniinued.) Counties. Placer Pliinias Sacramento San Benito San Bernardino. San Diego Sau Francisco... San Joaquin San Luis Obispo San Mateo Santa Barbara. .. Santa Clara Santa Cruz Shasta Sierra Siskiyou Solano Sonoma Stanislaus Sutter Tehama Trinity Tulare Tuolumne Ventura Yolo Yuba No, Vines. 1,000,000 931 2,051,590 178,290 -1874 Galls. Wine. 12,005 159,875 12,000 Galls. Brandy. 70 125,600 2,965 1,025,000 64,350 200,000 569,327 1,237,379 263,075 480,030 671 45,000 1,000,000 3,982,429 260,000 610,370 40,210 22,965 264,570 1,500,000 200,000 496,231 460,000 4,580 15,225 137,847 72,0C0 26,375 150 500 54,800 1,836,000 20,500 75,000 10,000 500 2,900 70,000 10,000 1:01,786 28,000 4,150 1,000,000 100,000 5,000 90,000 4,756 1,870 73,537 1,300 265 1,000 2,320 2,000 5,000 650 500 2,500 1,876 1,600 No. Vines. 806,642 125 2,132,975 376,440 600,000 100,201 1,000,000 60,000 140,260 213,984 1,213,085 262,275 490,054 1,336 75,250 690,629 3,603,385 260,000 607,273 650,000 21,560 285,480 1,400,000 135,200 550,000 470,000 -1873 Galls. Wtne. 59,812 161,898 3,000 125,000 5,000 Galls, Brandy 5,505 2,595 300 4,000 71,000 2,138 2,325 128,329 70,000 31,400 150 400 125,300 365,510 50,500 75,325 50,000 575 2.000 75,000 7,000 13,700 30,000 1,100 72,436 1,200 250 5,000 2,220 2,500 2,000 1,200 2,120 1,800 Total 30,932,715 5,292,569 210.698 29,965,528 3,793,997 176,944 The reader should bear in mind that the Surveyor-General's report is made only once in two years ; hence we have no later report than the foregoing. PART III. GRAPES OF COMMERCE FOR TABLE AND FAMILY USE. SUPPLEMENTAL LIST FOR THE APPENDIX. "We have a few choice new varieties to add to our lists of table grapes already given in the body of this work. And many of the varieties then but little known have since been tested by vintagers in various portions of our State, so that it is now pretty well settled what varieties are best adapted to general culture. The California Vine and Winegrowers' Association have adopted and awarded premiums, as follows, for the Best Twelve Var'ieties of Table Grapes. — To H. Carring- ton. Florin, for the best twelve varieties of table grapes — Muscat of Alexandria, Cannon Hall Muscat, Flaming Tokay (Lombard), Rose of Peru, Black Hamburg, Black Spanish, Black Morocco, Fontainbleau, Black Malaga, Frankindale (Downing gives Frankindale as one of the synonyms of the Black Hamburg), Black Prince, White Malaga — premium, $25. Best Six Varieties of Table Grapes. — Mr. Butter, Florin — Black SiDanish, White Muscat, Black Hamburg, Flaming Tokay, Eose of Peru, Black Morocco — premium, $20. Best Three Varieties of Table Grapes. — To James Good- win, Sonora — Muscat of Alexandria, Flaming Tokay, Black Spanish — premium, $15. ( vii ) Till APPENDIX. Best Two Varieties. — "White Muscat of Alexandria, Flaming Tokay, to Mr. Dane, Sonora — premium, $10. Best One Variety. — Muscat of Alexandria, to B. Blowers, Woodland — premium, $20. There are more than 200 varieties of grapes, more or less valuable, cultivated in this State. The 200,000 cut- tings, embracing 300 choice varieties of grapes from Eu- rope, that were introduced into California, about fifteen years since, by Commissioners officially appointed by our State, have been disseminated broadcast over the State, all proving more or less valuable additions to our vine interest. We continue our supplemental list by adding some of the most select varieties, as we have met with them from time to time, notes of which we have made on such occasions. There are but few raisin or wine grapes that do not make good table grapes; while there are very few table or wine grapes that will make good raisins. Black Syrian. — Bunches medium size, close set; ber- ries about average size, nearly round, black, with blue bloom, sweet and juicy. Bishop. — Bunches large and spreading; berries large, resembling, in size and appearance, the Black Morocco. Mr. Shaw, of Sonoma, says it is the same with him. Black Swiss. — Small bunches, irregular; berries small, resembling California Mission. Blue Malaga. — Bunches loosely set; berries a little oblong, large; with blue bloom; juicy, but seeds large. Bromley's Black. — Bunches small, not shouldered; ber- ries medium size, black, with blue bloom; flavor sweet. Chasselas Napoleon. — Long, spreading bunches, loosely set; berries large, round, white, with a yellowish tinge; juicy, fine flavor; seeds rather large. SUPPLEMENTAL VARIETIES OF TABLE GRAPES. IX Cayuga. — Bunches small, loose; berries small, seedy, round, blue black; sweet, but not very choice. Chili. — Bunches large, loose; berries large, round, purple green color, juicy and sweet; skin rather thick. Ciotat. — Clusters heavy shouldered, with lateral bunches, rather loosely set; berries medium size, round, pale green to light yellow when ripe. Cornichon. — Bunches medium size, loosely set, and loosely shouldered; berries oblong, medium size; color purple; skin rather thick, and large seeds; fine, juicy flavor. Damascus Superb, — Small, spreading clusters, loosely set; berries large, round, light green, pale rose color when ripe. Danube. — Bunches small, loosely set, no shoulder; berries small, round, and blue in color. Elsa. — Bunches small, loose; berries medium to small, round, black, with blue bloom; seeds rather large; tender pulp, sweet. German Muscalella. — Bunches small, round, close set; berries small, light green or amber color, sweet flavor. Gray Beisling. — Small, compact bunches; berries small, dun color; juicy, and fine flavor. Gi^eat Lombardy. — Bunches large, loosely set, heavy shoulders, tapering to a point abruptly; berries large, round, pulpy, light purple; resembles Flaming Tokay, or Lombard. Huling's Superb. — Bunches small, shouldered; berries small, round, close set, black, with blue bloom. Janisberg Beisling (so-called). — Bunches large, shoul- dered; berries medium size, light green or amber color; fine, juicy, sweet flavor. APPENDIX. Lachrymochristie. — Bunches medium size, compact, shouldered; berries medium, round, black, with bloom, thick set; pleasant flavor. Madeline Blanche. — Small clusters, and small berries, round, close on the bunch, light green or yellowish white, when ripe. Medoc. — From Bordeaux. Bunches very small; ber- ries small, round, blue, with dry bloom. Muscatel. — Small, compact bunches; berries small,' round, greenish white; resembles Sweetwater. Napoleon. — Bunches large, loosely set, with branches, also long and loose; berries very large, round, amber color; juicy and rich. Purple Damascus. — Medium-sized bunches, irregular; berries round, with blue bloom; resembling Black Ham- burg, but larger. Pink Malaga. — Bunches small, no shoulder; berries medium size, round, pink or light wine color; juicy and sweet; resembles Victoria in appearance. Portugal. — Bunches small, no shoulder; berries loosely set, round, slightly pink in color, looking transparent, with light bloom. Schiras. — Large cluster bunches, irregular and loose; berries medium size, oblong, purple color. An excellent table grape, and early. Tiniuri. — Small bunches and small berries, red; juicy pleasant flavor. Victoria Begia. — Large branching clusters; berries medium size, round, purple; fine, juicy flavor; tapering to a point. White 3Ialaga. — Branching, with large number of clus- ters; bunches with little or no shoulder, loose set, medium SUPPLEMENTAL VARIETIES OF TABLE GEAPES. XI size, some large; berries above medium size, a little ob- long, whitish green, with light bloom; sweet and juicy; seeds larger than White Muscat; a good raisin as well as table grape. White Malvatia. — Bunches medium size, loose; berries above medium size, round, loose set, whitish green, light bloom; juicy and sweet. White Candalin. — Bunches medium size, loosely set; berries large, round, green, yellowish when ripe; little pulp, tender, juicy, a little sub-acid; will make good wine. White Siberian. — Bunches loosely set; small berries, a little below medium size, round, greenish white; slight bloom. White Malvoice. — Large branching clusters, loosely set; berries medium size, round, light green; resembles Chasselas. White St. Peters. — Small clusters; berries medium size, round; white, reddish when ripe; no shoulder. White Traminer. — Resembles White Sweetwater; small bunches, close set, little or no shoulder; berries small, greenish white. J. H. Carrington, Placer Co., received from the State Agricultural Society, premiums for the best twelve varieties, the best six varieties, and the best three varieties of table grapes. At the Santa Clara Valley Agricultural Fair, D. M. Har- wood received premiums for the best collection of foreign grajpes, best single bunch of foreign grapes, and the best single bunch of Mission grapes. At the Solano and Napa District Fair, M. R. Miller, of Pleasant Valley, received premiums for the largest collection of grax^es; best six varieties of table grapes, etc. XU APPENDIX. "Brighton" — A New Grape. A new variety of grape has recently originated with Mr. Jacob Moore, of Brighton, N. Y. (near Rochester), and produced by the artificial fertilizing of the polen of the Concord with the Diana Hamburg. Clusters of this grape are handsomely illustrated in a late number of Moore's Riiral New Yorker, which also contains a detailed description of the appearance and qualities of the grape. It is claimed that the infusion of a strain of the Hamburg blood has given to it some of its great excellencies, while the preponderance of the native (Concord and Diana) element, preserves to it great vigor and hardiness of wood, and suflScient strength of leaf to carry and mature the fruit and wood in any season or locality at all favor- able to grape growing. Its recommendations are thus enumerated : 1. Excellence of quality. — It is claimed to be equal to or better than the Delaware in flavor and richness, with even less pulp; very sweet, pure and delicate in character; an excellent table grape. 2. Vigor and hardiness of vine. — The vine grows with great rapidity, ripens its wood early, and proves fully as able to stand severe cold as the Concord. 3. Early ripening. — The Brighton ripens along with the earliest good sorts, the Delaware, the Eumelan, and the Hartford. 4. Beauty and size of fruit. — Is as large and as beau- tiful as the Catawba, which it resembles in color, and form of bunch and berry. 5. Beauty of vine and foliage. — The Brighton vine has very large, glossy, dark green leaves, which are very attractive, and promise to be free from disease. SUPPLEMENTAL VARIETIES OF TABLE GRAPES. XIU It might be well to try this new hybrid in California. Grapes for the Soiiihern States. — A vineyardist writing" from Tennessee, says: For vineyard culture I recom- mend the Hartford, Diana, Perkins, Eumelan, Clinton or Delaware. No doubt many of the finer grapes of Califor- nia would do well in the South. The author has, the past season, filled an order for 4,000 cuttings of Cali- fornia vines, to go to Texas. As showing the early date at which some of the later as well as earliest varieties of grapes mature in Pleasant Valley, Solano County, we note that Mr. M. K. Miller shipped his first grapes of the season ( White Madeline) on the 28th of June, and on the 11th of August a quantity of White Muscat, Black Hamburg, Kose of Peru, and Mission grapes, in all, over three tons; and 1,500 boxes, as we have elsewhere shown, were shipped by him in July. The earliest sold for 15 cents per pound. PAET IV. RAISINS AND RAISIN GRAPES. The raisins produced in California in 1875, are estimated at 20,000 boxes, or 500,000 Bbs. valued at $75,000. Although, as we have already remarked, nearly every variety of raisin grape is good also for the table, yet, few, comparatively, of the common varieties make good raisins; and the assortment of raisin grapes is still very limited. The White Muscat of Alexandria is decidedly the favorite, as yet, both for the table and as a raisin grape. The Feher Szagos does well as a raisin grape in some localities; in others, not so well; nor is it as universal a favorite as the Muscat. The Tokay and the Larga (a Malaga raisin grape), very generally succeed. There is little or no material change in the varieties of raisin grapes from the list in the body of our work. In a late commercial article of the Morning Call, we find the following : The California i-aisin crop last season was estimated at 20,000 boxes, and the receipts here to date have been 17,600 boxes, so that the estimate was probably not far out of the waj'. Preparations are being made for increasing the quantity next season, which will necessitate the finding of a market for a portion of them elsewhere. One or two car loads were sent to Chicago last fall and were readily sold at fair prices. There will be no difficulty in disposing of any surplus the State is likely to produce for years to come, if pains are taken to produce a first-class article. The California grower has the ( 2:iv) EAISIN GRAPES. XV whole Union for a market, and the United States is the largest con- sumer of raisins in the world. Th.ere is, therefore, no danger o^ overstocking the market. The magnitude of the business in Spain is apparent from the following statement of the exports from Malaga for two years: 1874. 1875. United States, boxes . , 853,100 689.900 British Colonies 46,600 37,000 England 139,000 215,400 France 77,500 179,400 North of Europe 54,000 71,300 "West Indies and South America 53,600 23,900 Mediterranean and Portugal 34,800 18,900 Totals 1.259,200 1,235,800 Coastwise and Interior 34,800 74,200 Totals 1,294,000 1,310,000 The crop during the past two years has not been up to the average of previous years. For the same time in 1872 the shipments were nearly 2,000,000 boxes, and again, 1873, they were 1,735,000 boxes. Any farmer who has the vines can turn his crop into raisins, with a comparatively small outlay. No costly appliances are required, because the finest raisins are dried in the sun. It usually takes three pounds of grapes to make one of raisins. "W. A. Sanders, of Fresno County, who has taken much interest in the practical production of raisins and raisin grapes, has written an article on the subject, from which we make the following extracts: I have, says he, in a single instance, made forty pounds of raisins from a single vine, jjruned in the usual manner of vineyard pruning These raisins sold at a country store, retail, for twenty-five cents per pound, or $10 per vine for the year. An acre of land would produce 700 such vines, giving a gross income of $7,000 per acre. But this is a result far above what anybody must expect from raisin production. An acre of grapes of the Larga, Tokay, Feher Szagos, or what some call the "White Malaga," will produce in our superior climate and from our best soil,- with an abundance of water and good culture, on mature vines, from 10,000 to 40,000 pounds of grapes per annum. Gen. Negley gathered from an acre of six-year- old Eeisling vines, at San Jose, 40,000 lbs. last year. There is no reason why vineyards in our country should not do as well. XVI APPENDIX. You will observe that I do not use the term "drying." Raisins are cured, not dried. Every person who has examined the qualities of raisins has observed that instead of the juice having been merely expelled in the process of curing, that it has been changed to glucose or grape sugar, and that instead of the raisin being but dried fruit- fibre — as is the case with dried apples, plums, peaches, etc. — it is almost a solid mass of granulated sagar. And just in proportion as this change of the juice to sugar is effected with least loss of weight is the grape suitable for making raisins. The Larga loses 50 per cent, in curing; the Tokay 60 per cent.; and other varieties, including Muscats, from 60 to 70 per cent. Or in other words, 100 lbs. of grapes will make 30 to 50 Sbs. of raisins, according to the variety of grape used. You will thus observe that the amount of grapes per acre will range from 3,000 Bbs. of a light crop of Feher Szagos to 20,000 lbs. from a heavy crop of Largas. And right here we wish to have it borne in mind that we are writing about "raisins;" not the tough, ill-flavored, hard-seed, dried grapes, made from Catawbas, Missions, Zinfiudals, Sweetwaters, Hamburgs, or any other wine, table grapes, or trash that happens to be growing on the farm; h\it raisins, fine, large, bright, bloom-covered, plump, luscious, sugary raisins. And for such, when once they become known to the world, we do not think that we are over-estimating the price when we assume that we can rely upon receiving at least ten Gents per pound for them delivered at the railroad. That the sales will amount to from $300 to $2,000 per acre, gold coin. I have data of a positive character which lead me to rely upon clearing $1,000 per acre, annually, from my vineyard, when in full bearing. To plow the land well, construct distributing ditches, furnish the best of cuttings on the ground, and set them in the best possible manner, is worth $30 per acre. The care for the first year, irrigat- ing, etc., would be about the same as for corn — say $10 per acre. Added to this, after the first year, is an additional expense for pruning; or a total cost yearly of about $15 per acre. In addition to this, there is the cost of picking, curing and packing, which makes a total of about one half per cent, per pound for each pound of cured raisins, not reckoning the cost of boxes, which would be an additional expense, and could be made to amount to much or little, according to the manner in which they are packed. RAISIN GRAPES. XVll The above writer assuraes, in estimating the expense of cultivating a raisin vineyard, that irrigation is neces- sary. This does not accord with our ideas or experience. The vines, and perhaps the fruit, may grow more luxuri- antly by irrigation; but that the quality of the fruit or of the raisins will be as fine or delicious, is against the ex- perience of the best and most extensive raisin-growers in this or the best raisin districts of Europe. About Mal- aga, the best raisin region in Europe, the grapes are chiefly grown on the hill-sides; and in our travels among them, and through the Vega of Granada, among the best vineyards of Andalusia, we noticed no appearance of irri- gation, although the facilities for irrigating that fertile valley of Granada for other crops, are still kept up as in the days when the Moors occupied that portion of Spain and were considered the best horticulturists in the world. In some of the driest and best grape regions of our State, along the foot-hills, through Pleasant Valley, and Solano and Yolo Counties, no irrigation is resorted to, or considered necessary, which materially reduces the expense of cultivating a vineyard; and whether for raisins, or table grapes, or for wine, it can be demon- strated that they are better without irrigation than with. The cost of Malaga raisins in Spain is from $3.12^^ to $3.50 per box of twenty-five pounds. The duty is five cents per pound; add to this the cost of freight, commis- sion, insurance, etc., and the cost to the consumer in the United States is increased to not less than $5 per box. Late advices from Sj)ain announce an advance to 82 and 33 reals, or $4 to $5.12J per box in the United States, to $5.50 per box, or 22 cents per pound. Among those who have taken prizes at our Fairs for XVlll APPENDIX. choice California-made raisins, are B. N. Bugbey, Folsom; Robt. Chalmers, Coloma; I. S. Bamber, Placerville; Miss Nellie Lansing, Sacramento; M. R. Miller, Pleasant Val- ley; R. B. Blowers, Yolo County. A car load of raisins was shipped to Chicago the past season, with remuner- ative returns. A writer in the Rural Press, says : From 900 to 1200 of these vines cau be cultivated to the acre, and from five to ten pounds of raisins to the vine may reasonably be ex" pected. Indeed, we were informed by Mr. Brown (of Placer County) that he gathered last year from some of his five-year-old Muscat vines, over 50 lbs. of fine grapes to the vine; and that from two and a half to five tons of raisins can easily be cleared from an acre of Muscat-bearing vines. With a liberal estimate for cultivating, pick- ing, curing, boxing, and freighting, it seems apparent that these raisins can be delivered to the grocer in New York at an expense of seven cents per pound to the producer. Estimating only a moderate advance from this cost, of five cents per pound, we have a net profit of from $250 to $500 per acre. The ' ^Alden Process " for curing raisins seems to have been successful so far as we know. In some cases, those who were curing their raisins in the sun were caught out by the early, unexpected rains, and had to resort to the Alden Process to finish their curing. This, we believe, was successfully done. "We have seen some fine raisins made by this Alden Process, but they seemed too moist to keep well. Time will determine its utility. Mr. M. R. Miller, the pioneer fruit-grower of Pleasant Valley, made and shipped to market, the past season ^ GOO boxes of sun-dried raisins, or 15,000 Bbs., made chie^y from the White Muscat of Alexandria. Mr. Miller has 40,000 bearing vines. Mr. R. B. Blowers, of Yolo County, produced $5,000 worth of raisins the past season. PART V. WINES AND WINE GRAPES. The wine interest of California is becoming one of no small importance. The corrected statistics of 1874, as will be seen by reference to the tables, although much below what many consider the true amount, show a product in that year of 5,292,575 gallons of wine, beside- half a million gallons of brandy. Of this amount, Sos noma County produced 1,836,000 gallons of wine; Los Angeles County, 1,1G4,800 gallons; Napa County, 716,- 070; Yolo County, 200,000— which are thus far the lead- ing wine counties of the State. Some of the counties, as, for instance, Solano, Yolo, Sacramento, etc., being near San Francisco, and having the earliest table grapeg of the season, dispose of a large portion of their grape crop in that manner. Some authorities place the total amount Of the products of the vine in wines and brandy at a much higher figure, as, for instance, the Wine Growers' Convention of Cali- fornia, at their meeting at Sacramento, in February, 1872, state the amount of wine produced in the year 1870, at 3,800,000 gallons; of brandy, at 157,050; for 1871, wine, 6,000,000 gallons, and brandy, 200,000 gal- lons; and in the Transactions of the California State Agricultural Society for 1874, they have adojpted the ( 2cix ) XX APPENDIX. estimate of the Quarterly Wine Circular, which states the amount of wine for that year at 10,000,000 gallons. There is no doubt that if all or a considerable portion of the wine grapes in the State were properly utilized and made up, this amount of ten million gallons may hav6 been realized in 1875. This Wine Circular gives the prices current at which those wines were sold, in round lots, delivered free on board ship or rail, casks included, thus: PER GALLON. Dry red wines, from Mission grapes $ .45 to $ .60 Dry red wines, from Mission grapes (blended) 55 " .75 Dry white wines, from Mission grapes 45 " .55 Dry wliite wines, from Mission grapes (blended) 50 " .65 Dry white wines, from Muscat or Muscatelle grapes . . .60 •' .90 Port .' 70 " 1.00 Ant^elica 65 " .90 Swt-et Tokay, 85; sweet dessert wines 85 " 1.00 Siierry 75 " 1.00 If we were to put the average price of these wines at 60 cents per gallon, and the quantity at 10,000,000 gal- lons, there will be the neat little sum of $6,000,000 per annum for the wine crop alone. Reputation of California Wines Abroad. The following testimonial from Bell's Weehly 3Iessenger, London, though not entirely new, is, nevertheless, worth preserving in our pages: California Wines in London. The California wines, to which we referred last week, are a remarkable production. We have heard much of the prolific and hiscious character of ordinary fruits produced on the hill-sides and in the valleys of the Western State, which is fanned by the warm air of the Pacific Ocean, but, till recently — indeed, until this Inter- national Exhibition of wines more particularly — we have had no indication of the capacity for wine-yielding grapes which belongs to the soil and climate of California. Messrs. H. Starr & Co., of 22 Morgate Street, have, however, a stand upon which they show four ■VSTtNE GRAPES. XXI kinds of wine that cannot fail to grow in favor with the British pub- lic. These are the production of one estate, and manufactured and bottled by the owner, so that nothing in the form of mixing or adulterating may take place to injure the character of this produce. The wines shown in the Albert Hall vaults are of the vintage of 1868. Two of them are dry and two are sweet. No. 1, which is reckoned to be the first in quality, is named after Gerke, the owner of the estate from which it came. This Gerke is certainly a clean, delicate, and finely-flavored wine. The other, Muscat, is made from the Muscat of Alexandria grape; and, while its quality is fine, its flavor is pecul- iar, and many persons would not like it at first, but we doubt if there are but few who would not quickly acquire as great a taste for the musky aroma it yields as persons generally have for the same flavor in the grape after which it is named. The sweet wines are named Bosqujo and Angelica, the former after the vineyard. These wines are as rich and clean in the mouth as such luscious beverages can be. Their quality and flavor are superior, and we shall be surprised if we do not hear that they have become great favorites as dessert wines. The estate on which these wines are grown is situate on the foot- hills in the county of Tehama. Henry Gerke, the proprietor, has taken every trouble to produce these wines, so that they may acquire an established reputation. So far as we may judge from the samples and cases which are shown at Kensington, we may confidently say that he has not only deserved success but achieved it. The grapes produced on this estate are expected, from experiments which have been made with them, to yield first-class qualities of sparkling wines, and but little, if anything, inferior to the champagnes and hocks of France. As we import double as much "champagne" and "hock" into the country as the vineyards of Europe produce, we shall be glad to welcome a supply from California grapes, for to know that it is made from grape-juice is better than to feel assured that much that is offered must be nothing more nor less than productions from the juices of rhubarb and beet-root. "We still maintain that the standard price and quality of our wines may be raised to $1 or over; all that is re- quired is to cultivate the proper kinds of grapes in the XXll APPENDIX. proper places, and take the proper care and skill in the manufacture of the wines. That our viniculturists may have more readily at hand a list of the kind of grapes that are used by the vintagers of France in making their best wines, we transcribe and append a list from a French work on "Vineyard Culture," by A. Du Breuil, Professor of Viniculture and Arboriculture in the Koyal School of Arts and Trades, Paris. Some of our readers may already have a portion of these varieties in their vineyards; others may find it an object to obtain them, even if they have to import them. Some of them may succeed in the States East and South. Although there has been great improvement in the quality as well as quantity of our California wines within the past decade, there has been less improvement in the matter of introducing and testing new varieties of wine grapes than was expected and desired. In fact, we find very little to be added to the lists of wine grapes given in the body of this work, except the French varieties just noticed. Some that had no established rej)utation as wine grapes eight or ten years ago have since come to the front as su^Derior for wine making. And in a paper recently read before the Academy of Sciences of California by Professor Blake, that gentleman, in describing the properties necessary in a wine grape, speaks thus of the Reimer grape : I had made several analyses of the juice of the different varie- ties of grapes, and found that those which made the best wine con- tained the largest percentage of malic acid. The Mission grape, which is the most prolific, produces the poorest quality of wine; but the Eeimer contained a large percentage of malic acid, and I thought that it was certainly the most desirable grape for wine man- ufacture in California. WINE GRAPES. XXlll "We are not aware that this grape has been used to any great extent in this State, nor have we any particular description of it. It is well, we think, to give it a trial. As an indication of the reputation and relative value of the grapes most generally used for wine making in this State, we give the selection and awards made for the best wine grapes by the California Vine and "Wine Growers* Association, in 1873: Twelve Best Varieties for Wiyie. — To J. E-. Nickerson, Lincoln, for best twelve varieties of wine grapes — Zin- findal, Berger, B. Malvasia, Upright Burgundy, Y. Or- leans, Red Tramina, Muscateller, White Reisling, Miller's Burgundy, Barbareaux (or, Barbarossa), Golden Chasse- las, B. Frontignan — premium, $25. Best Six Varieties for Wine. — To H. T. Hutchinson, Marysville — White Beisling, B. Burgundy, Muscateller, Golden Chasselas, Zinfindal, B. Malvasia — premium, $20. Tlwee Best Varieties for Wine. — To J. R. Nickerson — White Beisling, Muscateller, Zinfindal — premium, $15. Best Two Varieties of Wine Grapes. — To H. T. Hutchin- son — White Reisling, Zinfindal — premium, $10. Best One Variety for Wine, — J. R. Nickerson — White Reisling — premium, $20. As all those grapes, and some other new varieties, are not specially described in the body of this work, we here supply the omission : Berger. — Large branching clusters; berries medium size, close set, light color. Black Malvasia. — Bunches small, loosely set; berries medium size, a little oblong, black; slightly acid in flavor. Orleans. — Bunches good size, long, but little or no taper; berries medium size, round, thick set, white, with light bloom. XXIV APPENDIX. Bual. — Bunches large, well shouldered, loose branches; berries large, round, dark purple, thin skin, fine flavor; an oxcellent table as well as sherry grape. Italian Wine. — Bunches large, well shouldered, tapering down small; berries large, round, black, with rich bloom; juicy, fine flavor, but seeds rather large. Pkemiums for California Wines. By the same Association premiums were awarded for the following kinds of wine: Port, Angelica, Sherry, Burgundy, Malaga, Madeira, Tokay, White Wine, Red Zinfindal, Red Wine, Sweet Red, Sweet White, White Reisling, White Native, White Old Hock, Red Burgundy; and a number of premiums were awarded for Grape Brandy. Champagne, Claret, Sauterne, and almost every variety of wine, more or less valuable, is made in California. A writer in one of the daily San Francisco papers who seems pretty well posted, thus describes the kinds of wine produced: The Sonoma white wines are considered to bear a resemblance in flavor to those of Germany; those of Napa Valley and part of iSanta Clara, to clarets; those of Sacramento Valley, near the foot-hills, resemble the sweet Muscats; those of El Dorado are like Burgundy; those of San Joaquin and Stanislaus approach the Madeira; the White wines of Los Angeles have some similarity to the celebrated wines of Chablis; while Solano produces natural Ports. The same writer speaks thus of the sparkling wines made by the natural process : They have become an established necessity. Everywhere have they won praise and laurels. Their success was a fact even six years ago, when only two manufacturing establishments were in operation. And now, since the ruling of Commissioner Douglas that cham- pagnes made by the "soda fountain" or imitation process must be ^VINE GRAPES. XXV stamped, the genuine mannfacturers have taken renewed hope, and ah'eady two new establishments have commenced operations. It is to be hoped that the courts will sustain the Commissioner in his ruling; for upon this and this only depends the continued prosperity of this branch of industry. The sparkling wines made by the imita- tion process can, it is said, in no way compete with even the poorest imported, except in price. On the other hand, it is averred that those made by the natural method compare well with the best imported to our market. These are not only able to bear transportation well, but improve greatly by the voj^age. Landsberger & Co. are doing a large business in manufacturing these sparkling wines, in San Fran- cisco. At the present time there are six establishments in the State working by the natural process, making 300,000 quart bottles of champagne per annum. There is but one establishment making use of the imitation process, producing about 50,000 bottles annually, and it is reported that this establishment is about abandoning the artificial process and using the natural one. The profits of wine making are, strange as it may seem, much greater in California than in France. This would hardly be expected, owing to the high price of labor here. This, however, is more than counterbalanced by our superior methods of cultivation; by there being no necessity of using expensive manures; by our more favor- able seasons, and by the greater productiveness of the soil. The Tines have to be staked and tied in France, which is not the case here. The cost of cultivation in France, where all the work is done by hand, is estimated by Mr. Haraszthy at $35 per acre, whereas in California it is only, on an average, $15 per acre. In California, too, the average rate of production is 400 gallons per acre; in France, only 200 gallons. It is true that some French wines, even before they are exported, are worth $15 per gallon, while California wines rarely exceed a dollar per gallon; but the vast majority of the former are worth very low prices, some coming down as low as ten cents per gallon. At the end of seven years, the value of the yield of an acre of grapes planted longitudinally is about $68, and deducting from this amount $23 for cultivation, etc., there are left $45 per acre as profit. It will thus be seen that the i^rofits of wine making are greater than those of any other agricultural pursuit, but it also takes a much longer time and greater patience to wait for results, which do not begin to be apparent till after the lapse of a few years. xxvi appendix. The Wine Haevest in France. A sharp calculator has made an effort to present the French wine product of 1875 to popular understanding. He says, it amounts to 2,000,000,000 gallons, and asserts that it would fill a canal 3J feet deep and 3^ feet wide — 4, GOO miles long, or five times as long as all the canals of Ohio. He calculated further, that to draw 25 gallons a minute it would take 135 years and 18 days to draw ofi the whole quantity. The most productive department is that of Herault. It produced 2,500,000 gallons of wine. PAKT Yl. chief wine and vine gkowers of the state. Sonoma the Banner "Wine County. For a number of years, and until a recent date, Los Angeles was the leading County of the State in wine making. But it would seem, by recent statistics, that Sonoma has taken the laurels from Los Angeles in the enterprise of wine making. From an elaborate report of the vine and wine interest of Sonoma County, prepared by R. A. Thompson, Esq., the intelligent and reliable editor of the Sonoma Demo- crat, furnished to the State Agricultural Society, and published in its last volume of Transactions for 1874, we condense some valuable and interesting statistics. It will be seen that he shows the number of gallons of wine produced in that County, in 1874, to have been 1,836,000 gallons. He gives the names of the several persons and parties, and the quantities produced by each, which we summaiize thus: NO. VINES. GALLONS WINE. 5 Persons (named) 403,000 28 " " .". 575,000 6 " " 179,000 121,000 5 " " 259,000 6 '« " 378,000 Estimated for balance of the County 100,000 Total 1,836,000 Forty-one persons, named, bad 1,100 tons of grapes on 313,745 vines; or about 285 vines to a ton, or 7 S)S. to tbe vine. Five persons ( xxvii ) XXVlll APPENDIX. or parties, named, from 905 acres of vines produced 403,000 gallons of wine; or about 445% gallons per acre. Six other persons, named, from 179,000 vines produced 121,000 gallons wine; or about 1% vines to the gallon. Fourteen other persons, named, having 125 acres of vines, produced 618 tons of grapes; or about 4 tons to the acre. And all this, from vines not yet fully matured. In this report Mr. Thompson, it will be observed, makes the total amount of wine produced in the County, 1,836,000 gallons; while the Surveyor-General puts the amount at 446,200 gallons. But, as Mr. Thompson's statement is made from information derived directly from the vintners themselves, we adopt his statement as the most complete and reliable. Chief Vine and Wine- Geo wers of the State. We have not the names, nor could we find space for those of all the vine and wine growers of the State; we therefore confine our lists to such as cultivate 10,000 vines or upwards, and those who produce 10,000 gallons of wine or upwards — so far as we have the names: SONOMA COUNTY. GALLONS WINE. Buena Vista Vin. Soc 200,000 Jacob Hanbert 45,000 J. K. Snyder 18,000 L. W. Myers 14,()00 Dr. J. B. Marfield 30,000 G. W. Whitman 35,000 John E. Clark 23,000 M. Carriger 30.000 O. W. Craig 33,000 J. Trapoli 20'/000 M. Eiigler 15.000 W. A. Thompson 12,000 A. F. Haraszthy 16,000 S. C. Collins (9,000 vines) 15,000 Wm. Hood 50,000 Barney Hoen 30,000 Mauschuit & Hoelscher 150.000 Me.\ 1 & L"iding 60,000 C. A^'uillon 30,000 Gundlach & Dressel 115,000 943.000 GALLON Henry Winkle .... A, S. Edwards J. A. Williams C V. Stewart Geo. E. Watris A.. Lamot L. Goss Herman Mohler... W. R.Rogers Koh!er & Fr oh ling. L. Tichiier F. Ehrlich I. DeTurk Remmel & Co Geo. Shaw Fisclier & Frenl ... A. Daminiani \^INES. 943,000 . 25,000 40,000 34,000 45,000 14,000 24,000 12,100 25,000 40,000 75,000 70,000 10,000 150,000 80,000 10,000 90,000 40,000 Total of 37 vintner.s of So- noma Co 1,727,000 CHIEF WINE AND VINE GROWERS OF THE STATE. XXIX Among other leading wine makers of the State are: in Coloma, Eobert Chalmers, El Dorado County; Napa Valley, Le Grist Brothers, Dr. Crane, Chas. King, G. Groginger, Pellet & Carver; Sacramento, B. N. Bugbey, Orleans Hill Association; Placer, J. E. Nickerson; Los Angeles, L. J. Rose, Gen. Vallejo, M. Keller; Santa Clara, C. Lefranc, P. Sansevain; San Joaquin, Geo. West, C. Detton; Tehama, H. Gerke; Stanislaus, A. S. Schell; San Francisco, Landsberger & Co.; Solano, Wolfskin Brothers, E. E. Thurber, Georges Zoany, Vaca- ville. PART VII. GRAPES PEODUCINa THE BEST WINES IN FRANCE. 1. Burgundy. The best products of Burgundy are: for red wines, those of Romanee-Conti, Chambertin, Richbourg, Clos-Saint-Georges, Gorton, Clos-de-Vougeot, Volnay, Pomard, Nuits. These wines are produced chiefly from the Black Pinot. For white wines the best are from Montrachet, Meur- sault, Chablis, where the White Pinot is used. 2. Bordelais. The chief crops of this country are: for red wines, those of Medoc, Chateau-Margeaux, Chateau- Lafitte, Chateau-Latour, Haut Brion, Saint Julien, Saint Estephe, and in the gravelly districts of Bordeaux, those of Talence, Saint Emilion, near Libourne. These vine- yards are composed, almost exclusivel}'', of the Carmenet, Malbeck, Merlot, and Verdot plants. For white wines, Chateaux-Yquem (Sauterne), Coutet (Barsac), Chateaux-Carbouniex (Villeneuve d'Ornon). These wines are the i)roduce of the Semillion, the Rocha- lin, and the Blanquette. 3. Champagne. The products of Ay, Sillery, Epernay, of Versenay, Pierry, Avise, Cramont, are the most cele- brated of that country. The plants occupying the first rank here are, particularly, the Gray Pinot, the White Muscat and Black Muscat. ( XXX ) BEST WINE-PRODUCING GRAPES OF FRANCE. XXxi 4. Banks of the Rhine. The products of Cote Kotie and Condrieu are extensively comj)osed of Black Serine and White Vionnier. 5. Drome. The red wine of FErmitage is produced by the Big and Little Sirah; the plants of Marsanne and Boussane jdeld the white wine of FErmitage. 6. Herault. The wines of Lunel and Frontignan are produced by the AVhite Muscat, the Picardan, and the j)lant of Calabria. 7. Upper Rhine. The Rhine wines, and particularly those of Johannisberg, are the products of the Big and Little Beisling. 8. Eastern Pyrenees. The wines known as Alicante, Grenache, Collioure, are of the Bed Grenache, the Ali- cante, and the Grignane. The wine of Bivesaltes is the product of the White Muscat, Alexandrian Muscat, and the St. Jacques Muscat. 9. Ardeche. The wine of St. Peray is from the Big Bousette and Little Bousette. 10. Cher. The wine of Pouilly is from the White Pinot. 11. Aude. The Blanquette of Limoux is produced from the Blanquette. 12. Lower Pyrenees. The red wines' of Juracon are from the following jDlants: Pinene, Mensec, Menseing, and Tannat. The white wines of Jurancon are from the Refiat, the Menseing, the Claneric, the Aulban, and the Courtoisie. 13. Jura. The white wines of Chateau-Chalons, the yellow and spirituous wines of Arbois, known also under the name of the straw wines, are produced by the Sauva- gin, or wild plant. As we deem it a matter of interest to the viniculturistj XXXll APPENDIX. we subjoin a more minute description of the several varieties of grapes enumerated in the foregoing list, from the same authority: BEST WINE GRAPES OF FRANCE, WITH THE DATES OF THEIR MATURITY. First Period — 25^/i of August in the South of France; 1th of October at Paris and Northern France. Colored Grapes. Blach Franc. — Black, oblong berries; light, pleasant wine; adapted to light, calcareous soils. Black Pinot. — Yields little, but most delicate wine; its wood being very slender it is staked in France. (Bur- gundy.) Liverdun. — Large leaves, without down; oblong ber- ries; yielding much wine, but not very alcoholic. (Lor- raiiie.) White and Gray Grapes. Blanquette. — Under side of leaf somewhat downy; ber- ries rather oblong; pleasant flavor; large, fall bunches, drying quickly on the stock. (Aude and Dordogne.) Gray Pinot. — Berries dead-leaf color; very delicate; light wine; fine aroma. (Sillery-Versenay.) White Pinot. — Oblong berries; loose, with brown spot; golden color; fine wine; yield small. (Montrachet.) Second Period — 1st of September in the South; October 20^7i in latitude of Paris. Black or Red Grapes. Big Gamais (large-headed Pinot). — Leaves downy on the under side; leaf stalk purple; bunches numerous; wine flat and acid. (Burgundy.) BEST WINE-PROD CCINa GRAPES OF FRANCE. XXXIU Little Gamais (Black Gamais of Lj^ons). — Pretty prO' ductive; yields a wine of good quality. (Maconnais.) Black Muscat of Jura. 3Ierlot. — Leaves deeply indented; rough, downy under side; berries round, of a velvety black; skin fine; apt to rot in wet seasons; very productive, and much liked. (Bordelais.) "White Grapes. Semillon. — Leaves much indented, of a light green; large bunches; berries round and loose, light j'ellow; hardy plant; eyes close together. (Bordelais.) White Moinllion. — Leaves large, little indented; berries not very close, quite round, but spotted brown; sweet flavor and aroma; good yielder. (Champagne.) Third Period — 21th of September in the South; do not mature in the latitude of Paris. Colored Grapes. Black Muscat. — ^Very productive. (Vauclause.) Black Serine. — Leaves slender, smooth and pointed; one of the lobes smaller than the other; bunches long; berries oblong and scattering. (Cotes du Rhone.) Carmenet. — Leaves thin, with fine-pointed, smooth lobes; bunches thin; moderate sized berries, round and black; stem and pedicles purple; wood reddish; wine fine and clear; great bouquet; will keep; yield pretty regular, but not large. (Bordelais.) White Grapes. Gi'een Savagnin. — Leaves round, dark green, downy underneath; leaf stalks and veins red; long berries; skin thick, with greenish tinge. (Jura, Cote d'Or, Cham- pagne.) XXXIV APPENDIX. Fourth Period — October 2d in the South; will not ripen in the latitude of Paris. Colored Grapes. Grenache. — Leaves smooth on both sides; bunches fine; berries sparse, not very close, oblong, bluish black; joints short; suffers from spring frosts; wine very sweet; productive; strong, ferruginous soils. (Gard, Herault, Vauclause.) Mourvedre. — Leaves with purple veins; downy under- neath; red wood, with purple ej^es; berries round, of medium size, sky blue, taste not very pleasant; thick skin; strong wine, which will bear transportation, and keep a long time; early bearer; does not blight. (Vau- clause.) White Grapes. Clair ette. — Leaves very green on the upper side, and downy on the under side; bunches long; berries oblong, not crowded, firm and sweet; keeps well; white wine of good quality; very productive in virgin and fertile soils; somewhat apt to blight. Picardan. — Light green grape, oval, somewhat firm, without being tough; very sweet; keeps well; wine smooth, will sparkle easily; not productive. White Muscat. — Of all these grapes this is the sweetest, and the one having the most aroma; very good for the table. (Lunel, Frontignan.) Fifth Period — lO^/i of October in the South; do not ripen in the latitude of Paris. Colored Grapes. Pique Porde. — Close-jointed wood; berries oblong. BEST WINE-PRODUCING GRAPES OF FRANCE. XXXV close, reddish black; very good grape; fine, delicate, strong wine; not productive; must be close trimmed. (La Yerthe.) ^ Tenet- Bouret. — Light red or gray berries, oval; large bunches, weighing as much as eight pounds; hangs heavy; seldom blights; likes good soil, and will bear a good deal of manure; grown princix^ally for brandy. PART VIII. DISEASES OR PESTS OF THE VINE. There is little cause in California to complain of dis- eased vines or grapes. In a few damp localities near the coast, -or where the vines have been j)l^iited on low, moist, flat land, there has been occasional damage by mildew, which is easily remedied by the use of sulphur. But there is another vine pest that has recently made its appearance among some of the vineyards of our State. The Phylloxera. In a recent lecture by Dr. Blake, before the Academy of Sciences of California, he thus described this pest, and the way to get rid of it: Dr. Blake first called attention to the ravages made by the phyl- loxera, or vine pest, and gave a length}'' account of his researches into the matter. He has been for some days making examinations in Napa County, and finds that these pests are doing considerably more damage than -was at first expected. They live entirely on the roots, instead of the leaves, as was generally supposed. They enter the longitudinal cracks in the bark of the root, instead of the cracks in the gTound; and he finds in some instances the roots completely lined. An investigation disclosed the fact that they are very de- structive; and upon the roots carrying the most insects, the vines bear less fruit. "When the vine is attacked, it is only a question of time when it will be killed. He would suggest to the vine growers to examine their roots for the insects, which would be found in ( xxxvi ) DISEASES OR PESTS OF THE TINE. XXXV U patches, some as deep as a foot under the earth. The remedy which he suggests is, to encircle the root at the ground with pitch, or train oil, or, in fact, anything which is distasteful to them. By following this course it will prevent their spreading, if not kill the insects. "We should think that an application to the roots of a mixture of fine earth and fresh ashes, a little wet, would lye them out. Chas. V. Rilej, an eminent entomologist at the East, says: "A strong decoction of soap-suds and tobacco, used hot, as for freeing young apple trees from root-lice, is the best for dipping young vines from the nursery to free them from phylloxera."' INDEX. PAGE Acres to till for 100 acre vineyard, by cuttings and layers, 1st, 2d, 3d, 4th, 5th, and 6th years 90, 91 Adobe lands not suitable for vines 48 55 Agriculture, Department of, Washington, looks to California as the great wine country of the world 29, 30 Altitude, proper, for a vineyard 64, 65 Alhoff, Martin, vineyard of 118 American Grapes, native varieties of 167-178 "Wiues 253 Americans, wines for 253 America, South, Table lands of, not suited to grape culture, and why 37 Anaheim, wines of 224 Analysis of Cal. mnes 219, 220 Of the wild grape vine . ; 43 Of the soil for vineyard, simple mode of. 43 Andalusia, soils of vineyards in 42 Angelica wine, how made 224 Aspect of a vineyard, its influence upon the quality of the grape. . . 56 Vineyards in Malaga, Oporto, Ac 65 Author, his reasons for writing this book ' 9 Home-vineyard at Mount G-len wood 9 Reasons for believing pure wines promote temperance. . 12 Eflbrts to promote temperance for 40 years 12 Haste in writing this work 16 Manuring his vineyard in Morocco 42 His experiences in Morocco 181-185 China, Cuba, Japan, Java, South America 7 Spain, Malaga 185-188 His Concluding Remarks , 263, 264 Autumn, a mild, essential for the grape 37 Best soils for a vineyard 41-53 Climate for a vineyard 31-39 Varieties of grapes for a vineyard 131-179 Bliglit and mildew no new diseases. Spoken of by the prophet Amos . 240 Brandy, Grape, distillation of 225 Buds, terminal, mature shoots better than those from spurs 128 12 286 i:n'dkx. PAGE Buena Vista Yinicultural Society's modes of planting a vineyard by layers 74-79 Buena Vista Vinicultural Society's modes, wine making operations of 204-209 Bugbey, B. N., Raisins made by 166, 250 Vineyards, and grapes of, Foher Szagos, grape 166 Burgundy wine in California, 224 California, Commencement of grape cuJlure in 7 Destined to be the favored land of the vine, fig, etc 10 Inducements to cultivate the vine in 19-;;0 Eleven reasons for growing the vine in 19-2 1 Grapes, Report of Committee of State Ag'l Soc'y on . . 1 65, 1 66 Vinicultural i^rogress in 21 Raisin making in, Bugbey's and others. . . . ■. 166, 189 Best adapted of all tlie U. S. to the culture of the grape ; Muench's opinion 34 Climate of, well adapted to the growth of the grape ; Managers of Buena Vista Vin. Society, opinion of 35-36 Col. Harasztliy's opinion of 36 Soils adapted to grape culture, various authorities on . . . 47 Soil and climate of, compared with those of Morocco and Spain 42 Highly favored by nature for a wine country 51 No longer need of faikire in grape growing in 52 Best varieties of grapes for a vineyard in 131-179 Mr. Detten's List of. 133, 134 Wines and Wine Vineyards of 217 Wines, Report of Committee of St. Louis Horticult. Soc on 217 Analysis of 219, 220 New Orleans Delta on '. 220 New York Home Journal's opinion of 221 Exhibition of at Cal. State Agricl Fair, 1S66 222 Awards for, at San Joaquin Valley Agric'l Fair . . 222 Product of, for 1866, estimated 223 Burgundy wine of 224 Cold graperies, little need of in 233 Why the choice grape growing districts of, are free from mildew 242 Fruit tor the World's Fair, how put up 252 Casks, wine ; home manufacture of 212 Cellars, Wine 214 China, precocious growth of vines in, at the Author's mansion. , 98 Chinese make or use little or no wine 13 Use of Samshu by : Rice their daily bread 13 Grapes 150 Citron'zed Grapes 197 Clarifying wines 210 IXDEX. 267 PAGB Climate best adapted to the growth of the grape 31-39 Influence of, on the grape 31 Climate and soil of Cal. compared with those of Andalusia, Morocco, etc 42 Of Cal. and Morocco 184 Cold graperies, little need of in Cal 233 Dimensions of a 534 Varieties of grape for ... 2o4 Less expensive mode of constructing 237 In Cal., no artificial heat required in 238 Cost of planting a vineyard, Col. Haraszthy's estimate of for B. Y. Vin. S. vineyard 74-7 7 Of planting a vineyard with cuttings and layers for ten years, with tables 92. 93 Of one acre with layers; same, planting with rooted vines 87, 88 Wine making, with details 93, 94 Cultivating the vineyard with cuttings 90 First, second, and third years 90 Fourth and fifth " 91 Sixth " 91 Cultivator, shallow, when to use 91 Curative qualities of' the grape 257 Cut, illustrating layers of four years' growth 91 Cuttings, planting by, the most economical of all modes 80 Injunction to save 128 Preparation of, for planting ; proper length of. 69, 81 Modes of planting and propagating by 80, 82 And grafts, how packed 105, 106 Planting with a dibble 80, 81 When to be cut from vines 82 Nursery for 82 Detail cost of planting a vineyard of 100 acres 92, 93 Wine making 93, 94 Detten's, Clement, mode of planting a vineyard 70 Diagram A, showing an acre laid off for planting, with cuttings, layers, etc 86 B, showing 100 acre vineyard, planted by cuttings, layers, etc 89 Dibble, used for planting cuttings, (cut of) 81 Diseases of the grape, and remedies for 245 Distance apart for vines; the Wolfskills' and Miller's vineyards. . 73, 74 Buena Vista V. S. vineyard, 4x4. .74-79 Distances apart, table showing number of vines at various 79 Eden, Garden of and its fruits 10 Enclosing vineyard with hedge of Osage Orange 71 Eshcol, grapes of. 14 Europe, best soils ol", for vineyards, that produce good wines 65 European wines and vintage 227-231 268 INDEX. .PAGE Exposc.re, best, for a vineyard 56-66 Influence of, upon the quality of fruit 56 Eyes, mode of propagating by 106, 107 Mr. Barry's account of the mode of in Ohio 107 Fever and ague do not exist where the grape flourishes 249 FHnt, Wilson, his account of grape harvests in Cal 22 Foot-hills in Cal. well adapted to the growth of the grape 48 Superiority of, for vine culture 49 Foreign countries, Author's experience in 10 France, produce in, of wine, per acre 22 Hill-side exposure of vineyards in 66 "Wine growing in 230 "Wine crop of 260 Number of adres of vines in 261 Fruit, first bearing of 90 Best, produced on strongest and best-ripened shoots 3 28 Preservation of, modes of 255 Growers' Association of Western New York, discussions of, on the i:)roper soil for a vineyard 45 Geographical and isothermal divisions of the grape-growing regions of Cal 61, 63 In the States East 63, 64 Geography of plants, Mr. Lippincott's Essay on, in the States East, . 36. Germany, produce of wine per acre in 23 Hill-sides, and exposures of vineyards in 66 Trenching of vineyards in 69 Hock vineyards of 261, 262 German wines 147, 148 Remedy for the grape rot 246 Grafting vines, and modes of propagating with 103, 105 In M. R. Miller's vineyard 103 Dr. Parker's mode of : . . . . 104 By approach, Mr. Detten's method 105 Grafts and cuttings, mode of packing 105, 106 Granada, Vega of, and sods of vineyards there 42, 186, 187 Grape culture in Cal., commencement of. 7 Case of failure in, and why 8 Handbook of, what induced the author to write. 9 Adapted to United States .... 9 In Europe, geographical and thermometrical limits of. 37 No employment more remunerative than 10 No longer need of failure in 52 Inducements to engage in 19 One of the great business enterprizes of Cal 21 Profits of. Col. Haraszthy's estimate of 21 Grape soil in Madeira 44 Brandy, duties on 225 rot, never known in Cal., and why 243 INDEX. ■ 269 PACK Grape rotj Varieties of grapes not subject to 243 not free from 243 Predisposing causes to 24i German remedy for 246, Remedies for diseases of 245 Insects, and mode of destroying 247 Culture profit^able in Iowa 253 Profits of in Illinois 253 Growing enterprise, a grand 255 Hints for the vintager 127, 129 Region, Lake Shore, Ohio, extent of 254 Vines, large in the old world, 15 Cal 15 "When ten years old, good for ten gallons of wine, each 28 Analysis of wild 43 Soil for 43 Grapes, Mission, introduction of in Cal 8 Best climate for 33 Inducements to cultivate in Cal , 18-30 Eleven reasons for cultivating in Cal 19-21 Harvests of, in Cal. 22 Rot, where not fatal 31 Of Eshcol and Syria 14, 15 Proper temperature for 35 All European varieties of, flourish in Cal 35 Very large vines 14 Uniformity of ripeniug, in Cal 23 Crops of, never fail, in Cal 23, 29, 36 44 choice varieties of, for 100 acre vineyard 96, 97 Modes of propagating, by cuttings 80 layers 83 rooted plants 98 seedlings 102 grafting 103 eyes 106 hybridizing 107 Should not be allowed to bear too heavily, while young 127 Best varieties of for a vineyard 131-179 for Califoruia 133-167 American native varieties of 167-179 Vote on the best six varieties of, by the Fruit Growers' Association of Western New York 169 300 varieties of 1C8 And grape culture in Morocco 181-185 Muscatel and Bloom, of Morocco 183 Modes of packing, at the East , 196 Citronized 197 To preserve 197 270 IXDKX. PAGE Qrapes, Marketing )93 Judicious handling of, important 19S Paper pockets for packing 199 Varieties, cultivated in cold grapery 234 Do not flourisii Iq fever and ague districts 249, 250 Curative qualities of 257 [Varieties of described in this book, arranged in separate alphabetical list, with the synonyms in italics^ as below.] Adirondac lYl Aleatica du Po 161 Alicant 159 Allen's Hybrid 171 Alleppo 150 Aviber Muscadine 141 Amiens 141 Anna. . . 171 A/tseWs Large Ooal Black 157 August Traube 160 August Muscat 154 Barbarossa 155 Bebibo {of Sicily) 145 Black Alicante 155 Black Ghasselas 158 Black Cluster 155 Black Corinth 155 Black Frontignan 134, 15() Black Grape from Tripoli 160 Black Hamburg 134, 156 Black July Early 134, 160 Black Lisbon 159 Black Lombardy 157 Black Morocco 157 B'ack Afuscadel 157 Black Muscadine 158 Black Muscat of Alexandria. . 158 Black Palestine 159 Black Portugal 159 Black Prince 134 Black St. Peter's 159 Black Spanish 159 Black Sweetwater 159 Black Tripoli 160 Black Valentia 159 Blacksmith's White Cluster. ... 142 Bloom 140 Boston 159 Botanic Garden, 159 Bowker 137 Bowood Muscat 138 Brown Hamburg 156 Bullitt 171 Gambriifge 159 Cannon Hall Muscat 138 Catawba 172, 179 Charles worth Tokay 138 Chasselas Blanc 141 Chasselas de Fontainebleau, 134, 141, 148 Chasselas dare 141 Chasselas Musque 138 Chasselas Noir. 158 Chasselas Fanche 150 Chasselas Rouge 152 China Grapes 150 Clinton 172 Clover Street 169, 172 Concord 169, 172 Crevelling 169, 172 Cumberland Lodge 160 F'Arbois 141 De Candolle 151 Decon's Superb 1 39 Delaware 169, 170, 173, 179 Be St. Jean IGO Diana 169, 173 Diana Hamburg 173 Duchess of Buccleugh 139 Dutch Hamburg. 156 Dutch Sweetwater 134, 148 Early Black July IGO Early Chasselas 1 3 9 Early Sweetwater 148 Early While Malvoise 13D Early Wliite Muscadine 148 Early White Teneriffe 141 Esperione 160 INDEX. 271 PAGE Feher Szag6s 149, 150 Foster's fceedling 140 Frankendale 156 FromenU 161 Frontinac of Alexandria 145 Genuine Tokay 149 Gibraltar 156 Golden Chasselas 141 Golden Hamburg 140 Grauer Muscateller 151 Gray Tokay 149 Grizzly Frontinac 151 Grizzly Frontignan 134, 151 Grosser Riessling 147 Grove End Sweetwater 139 Hamburg 169 Hampton Cowt Vine 156 Hardy Blue. Windsor 160 Hartford Prolific... 169, 170, 174 Herbemont 174, 1 79 Howell 174 Ingraham's Hardy Prolific. . . 161 lona 169, 174 Isabella 169, 175 Israelia 175 Jerusalem Muscat. 145 Jews. 142 Jidy Grape 160 Kleir Rissling 147 Kiimmel Trauhe 151 Lady Downes 161 Larga 140 Le C<£ur 157 Le Meunier 161 Lincoln 179 Loja 140 Los Angeles, Mission 162, 163 Louisa 175 Lunel 145 Macready's Early 140 Madeira Wine Grape 143 Madeline 160 Madeline Nbir, 160 Malaga 145 Malaga Grapes 140 Mammoth Santa Barbara,. . . 163 Marchioness of Hastings . . 141 Maurillon panache, 150 PAGB Maurillon Noir panache 150 Maxatawny 169, 175 Miller's Burgundy 161 Miller Grape 161 Minor's SeedUag 176, 179 Mission 162 Money^s 157 Morillon Hdtif. 160 Morillon Taconne 161 Morna Chasselas 139 Moscado Bianco 144 Moscatel Commun 144 Moschata Bianca 144 Muscado Rosso 151 Muscat Austria 152 Muscat Blanc 144 Muscat Blanc de Jura 144 Muscat d' Alexandria 145 Muscat Gris 151 Muscat Rouge 151 Muscatel 140 Muscateller 144 Musk Chasselas '. . . 138 Nepean's Constantia 144 Oldaker's, West's, St. Peter's. 159 Passe-longue Mvsque 145 Passe Musque 145 Peiho (Chinese,) 1 50 Petit Riessling 147 Pitsmaston White Cluster.. . . 141 Poonak 157 Proximen 140 Purple Eaiiihurg 156 Raisin d'Aless 150 Raisin de Champagne 141 Raisin de Cuba 157 Raisin de Espagne 157 Raisin de Frontignan 144 Raisin des Carmes 157 Raisia de Suisse 150 Raisin precoce 160 Rebecca 169, 176 Red Cliasselas 152 Red Constantia 151 Red Frontignan .... 151 Red Frontinac of Jerusalem. . . 158 Red Grape of Taurida 152 Red Hamburg 156 272 INDEX. PAGE Red Lombardy 152 Red Musmdine 152 Red Muscat of Alexandria 158 Red Traminer 153 ReissUng 147 Rhenv0 Or staking not necessary 120, 121 Isothermal and geographical divisions of the grape-growing region of Cal 61, 64 Italy, produce of wine per acre in 23 Jesuit missionaries, introduction of the vine into Cal. by 7 Johannisberg wine, damaged by the use of manure 45 Lake Erie grape regions, number of acres of. 253 Shore grape regions, extent of (Ohio) 254, 255 Lands for vineyards, price of in Cal., Eastern States, and Europe. . 21 "Land of the Moor," the author's first vineyard in 181, 184 Layers, Haraszthy's mode of planting by 74-84 Modes of propagating with 83, 84 Starting third year from cuttings 90 How laid down 90 Cut illustrating after 4 years' growth 91 Cost of planting 100 acres with 92 Table showing cost each year 92 May be detached from parent stock second year 95 Definition or description of 95 Laying-out and planting a vineyard 73-111 Lippincott's geographical and thermometrical limits for the grape in Europe 37-39 List of 44 varieties of grapes for an 100 acre vineyard 96, 97 Location, site, and exposure for a vineyard 55-66 Various authorities and conflicting opinions thereon 55-66 Author's choice of, at Mt. Glen wood, Yolo Co 53 Low pruning preferred 120 Madeira, grape soil in 44 Wine 231 Malaga, soils of its vineyards 42 Mode of preparing raisins at 186 Aspect of vineyards in ' 65 Modes of pruning vines in 114 Author's letter from, describing vineyards of 186, 187 Manuring injurious to the grape in Ohio; on the Rhine 42, 44, 68 Marketing grapes 1 98 Meteo.ological observations and comparisons 33, 34 Mildew and bhght, no new diseases 240 274 • INDEX. PAGE Mildew and blight, Descriptioa of by Dr. Englemaa, President of St. Louis Academy of Science 24:0 Eemedies for 241 choice grape districts of Cal. free from 242 Miller, M. R., large yield of White Muscat of Alexandria grapes. . . 146 Mission grape, introduction of in Cal 7 Early ripening of at Putah Creek 22 Modes of propagating the vines 80, 112 Morocco, Autlior's mode of cultivating his vineyard m 42 Climate of, similar to that of Cal 184 Soils on which the vine is grown 42 Grapes of, black, etc 158 Author's experiences in ; his first vineyard 181, 184 Mr. Shaw's note on black Morocco grape 1 57 Napa, soils in which vineyards are planted, no irrigation 50 Noah, his vineyard and wine drinking 10, 11 Number of vines per acre, table of 79 Ohio, Lake Shore Grape Growers' Report on Soils 44 Lake S. Grape G. Association, varietyof Grapes planted by.. . 254 ■ O'idium Tuckeri, Dr. Engleman's description of. 241 Its destruction of the vineyards of Madeira 241 Remedies for 241, 242 Oporto, vineyards on heights or mountains 65 Port wines made in 227 Osage Orange hedges, how planted 71, 72 Ovid, his advocacy of wine and temperance 8 Pinching-in, how done 117 Planting, Cuttings 80-83 With dibble 81 Commencing a vineyard 90 Time of year to commence 90 With lavers, 83-98; rooted vines, 98-101; seedlings, 102, 103; grafts, 103-105; eyes, 106, 107; hybridizing 107 Vines, distance apart 70 Buena Vista V. S. plan 74-79 Ploughing and subsoiling for a vineyard, with tiUer bull-tongue, etc., Col. Haraszthy's mode 68 Can be done for $5 to $10 per acre. 69 Rural American's mode of 68 And cultivating 90, 91 Cost of hiring done 95 Pockets, paper, for packing grapes 199 Port wine, how made in Oporto . . 227 Portiiguese wine measure 229 Preparation of the ground for a vineyard 67-72 By ploughing for $5 to $10 per acre. ... 69 For planting cuttings 69 Clement Detten's mode 70 INDEX. 275 PAGE Preserving grapes, recipe for , , . . 197 Preservatioa of fruit, modes of ... 255 Profits of wine growing and wine maliing 7 7^ 93 Grape culture in Illinois 253 Pruning and after-culture 113-130 Injury by injudicious summer 116 Low, preferred 120 Summary of operations in 2d, 3d, 4tli, 5tli, and 6th years 121-123 Summer when beneficial.. 123-125 Col. Haraszthy's mode with a sickle 124 Country Gentleman's mode of 125 And training the vines at the East, New York Pruit Fruit Growers Club's recommendation of. 126 Roots of vines 100 Putah Creek, eavly ripening of Mission grapes at. 22 Vineyards in valley of 226 Rain gauge, tables of, on Pacific coast compared with that of States East and Europe 32 Fertilizing power of 33 Raisins, modes of preparing, in Malaga 185 Blooming Muscatelles of Malaga 168 Sultana 188 Quantity of, exported to the United States from Spain 188 Raisin making in Cal., by Mr. Bugbey 190 Sacramento County 250 Remarks, Author's concluding 263, 264 Remedies for diseases of the grape 245 Rhine wines, and of what grapes made , 229 Rice, the daily bread of the Chinese, and other nations 13 Liquor made from, by the Chinese 13 Roads, for the vineyard 86, 89 To be kept clean 94 Rooted vines, modes of planting, propagating with, &c 98-101 Col. Haraszthy's mode of planting 100, 101 Roots of vines, pruning of. 99, 100, 126 Rot, grape, where most fatal 31 Black and brown, description of 240 Never known in Cal., and why 243 Varieties of grape most subject to it 244 Free from it 244 Predisposing causes to 244 German remedy for 246 Sacramento County, raisins produced in 250 St. Louis, Report of Hort. Society of, on Cal. wines 217-219 San Joaquin Valley Agl. Fair, awards at 222 Adobe soils in, do not produce good vines. . .. 47, 48 Santa Clara County, grape soils in 47 276 INDEX". PAfiB Seedling's, mode of propagating- by 102, 103 Site, best, for a vineyard 55-66 Soils, best adapted to growth of the vine, opinions of Downing, Barry, and various other authorities on 41-54 Of vineyards in Malaga, Vega of Grenada, &c., and Morocco. . 42 Grape, in Madeira 44 Report on, by Ohio Lake S. Grape Growers' Association 4J: Rich, not necessary for the production of good grapes, dis- cussion of Fruit Growers' Associations of Western New York on the subject 45, 46 Of the vineyards of Anaheim, Los Angeles, &c., Hittell's account of 49, 50 Heavy clay, inadmissable 50 Mellow loamy, best for the grape 50 Good, for table grapes, Haraszthy's opinion of 62 Adobe, not suitable for the vine 48, 55 Solano County wines 225 Sonoma, soils on which vineyards are planted in, no irrigation 50 Mr. Shaw's vineyard in, and grapes from .157, 158 Hock and champagne of 62 Spurs, mature shoots from, less thrifty than those from terminal buds 128 Staking and irrigation not necessary 120 Subsoil should be porous 50 Ploughing 68 Suckers, when to break off 90 Time to remove 123 Summer fallowing 95 Heat, prolonged into autumn, essential to perfect ripening of the grape 37 Pruning, injury from 116, 117 Benefits of 123-125 The Country Gentleman's mode of 125 Table showing number of vines per acre at various distances apart. 79 Temperature best adapted to the different varieties of native grapes ; five divisions of, by Lippincott 37, 38 Terminal buds, shoots from, mature sooner than from spurs 128 Thermometrical range table, in California, Sacramento, Malaga, and European countries 33, 34 Trenching vineyards in Europe, reasons for 67 Wholly unnecessary. E. W. Bull's opinion. . 68 Entirely useless. Rural American's 68 Trimming the vine in Europe — Malaga 114 Morocco 1 14 Why and how 115 Time of year for 118-120 Tme, The origin of the 10 History of the, continued 14 IN-DEX. 21) PAGB Vines, Inducements to cultivate the, in California 19-30 Somewhere 30 Districts, principal, of California 226 Estimated number of, in California 22 Distance apart of 70, 75-79 Number of, per acre, at various distances apart (table) 79 Rooted, mode of planting 98-101 Will be superseded by cuttings and layer cultiva- tion 98, 99 Hilling up around 99-101 Modes of propagating : 1, By cuttings, 80 ; 2, Layers, 83 ; 3, Rooted plants, 98 ; Seedlings, 102 ; Grafting, 103 ; Eyes, 106; 7, Hybridizing 107-111 Trimming of, in Europe 114 Modes of trimming in Malaga 114 Morocco 114 Best modes of training in California 116 Vineyard, the first, planted by Noah 10, 11 Proper altitude for 64 Best climate for 31-39 Best soil for 41-54 Location, site and exposure of 55-66 The author's, in Morocco 1 82 French, price paid for 230 Extensive, in Napa (S. Brannan's) 251 Vineyards, lands for, price of — in California, Eastern States and Europe 21 Cost of planting small 25, 26 Ooe acre by layers 87 Rooted vines 87 German and French, exposures adapted for 66 Distance apart for vines in 73 Preparing the grounds for 67-72 Trenching, in Europe 67 Soil prepared for, by ploughing, at an expense of $5 to $10 per acre 69 C. Detten's mode of planting. 70 Martin Alhoflf's 118 Enclosure of, with a hedge 71 First year commencing with cuttings 90 Second year cultivating 90 Third " " and making layers 90 Fourth " " " " " 91 Fifth " " " " " 91 Sixth " " " *' " 91 Buena Vista V. S's. mode of planting by layers 4 by 4 feet, cost of planting ■. . ... 74-79 278 INDEX. PAGK Vineyards, Diagram A, of one acre, planted by cuttings and layers 86 Progress of, from first to sixth year 87 Diagram B., showing 100 acre vineyard, by cuttings and layers, and the process and expense of cultivating for 10 years, with income from the same 89 Cost of planting 100 acres with cuttings and layers, when 10 years old 92, 93 Profits of, each year, with table and sum total of profits . 93 "Wine making, cost of 93, 94 Summary of pruning operations, 1st, 2d, 3d, 4th, 5th, and 6th years 121-123 Best varieties of grapes for 131-180 Of Morocco and Spain, compared with those of Cal. ... 181 California wine 217 And wine districts, some of the principal of Cal 226 Trouble in French / 260 German hock 261, 262 Yinicultural progress in Cal 21 Reese River, Reveille's notice of 26 Yintager, definition of term 17 Grape hints for 127, 128 Save your cuttings 128 Yintage, the harvest home of the vintager 1 93 Mode of gathering the 194 European 230 Yintner, explanation of term 17 Wine, production and use of, not detrimental to the cause of tem- perance 11 1000 to 2000 galls, of, per acre, in Cal 29 Among the necessaries mentioned in the Bible 12 That will keep good 100 years 51 Pure and cheap, the best temperance missionaries 12 The Saviour's miracle, producing 13 Chinese make or use little or no . 13 Malays and Lascars prefer stronger drink than 13 Not necessary to be made by all vine growers 14 Estimated quantity of made in Cal 22 No. of galls, of per acre in Cal 23 In France, Germany and Italy 23 Making by Pharaoh's chief butler 15 A leading source of wealth 27 Cost of, with details 93, 94 And its incidentals 201 Different modes of 201 Growers, new idea for 211 Making, apparatus for 202 Mode of in Cincinnati, as described by Dr. Mottier. . 202 " " " " Longworth. . 203 INDEX. 279 PAQB Wine making operations of Buena Yista Y. S. of Sonoma, Cal. . .204, 209 Expense of. 209 Growing, favorable feature of in Cal 23 In France 230 No. of galls, of, made in town of Sonoma in 1865 210 Casks 212 Of home manufacture 212 CeUars 214 Vineyards of Los Angeles 223 Product of Cal. for 1866, estimate of 223 Burgundy, in Cal 224 Districts and vineyards, principal in Cal 226 Port, how made in Oporto 227 Measure, Portuguese : 229 Madeira 231 Crop of France 260 Wines of Cal., destined to eclipse those of Europe 27 German 147 Johannisberg 147 White, of Sonoma, of what grapes made 210 Eed table, of same 210 Clarifying 210 And wine vineyards of Cal 217 Cal., analysis of 220 Opinion of New Orleans Delta and N. Y. Home Journal on 220-221 Mr. Shaw, an Enghsh authority's, opinion of 221 Exhibition of at Cal. State Fair, 1866 222 Awards for, by San Joaquin Yal. Ag. Fair, 1866 222 Anaheim 224 Angehca, how made 224 Of Solano County 225 European 227 Rhine, and of what grapes made 229 For Americans 253 As a substitute for strong hquors, N. Y. Journal of Com- merce's remarks on 251 American 253 French 261 Hock and Champagne of Sonoma 62 Sherry and Sauterne of Sacramento and S. Joaquin valleys 62 Of what kind of grapes made. . .62-260 Wolfskills, oarly ripening of grapes at . . - 22 COL/OH A TIME YAR© SUTTER'S OLD MILL, Located on the South Fork of the American River, at Coloma, El Dorado County, California,