State Agricultural Society. 511 



early day in finding ever so few kinds in our search for the best that 

 will give assurance to those planting new vineyards or extending old 

 ones that what they plant will not be of a variety altogether unsuited 

 by surrounding circumstances. The losses sustained by propagating 

 useless vines whose qualities remained to be tested has been very great, 

 and continues to bo. If hereafter those in doubt would limit their 

 selections to the few we have named, these errors would greatly be 

 avoided. In the meanwhile it does not follow that we possess the very 

 best kinds for our purpose. With the soil and climate of California, our 

 vineyards should not be surpassed in productiveness by the vineyards of 

 Languedoc, but we have reliable testimony that they are. If the variety 

 cultivated contributes to this superiority, we should not delay in pro- 

 curing those whose reputation for productiveness is best established. 



The views here presented are not set forth authoritatively as the 

 expression of the widest experience and best judgment. It is not prob- 

 able that they will meet with an approach to general concurrence ; but 

 if they accomplish nothing more than to invite inquiry and promote 

 investigation they will serve a good purpose. It does not challenge 

 criticism, but invokes investigation. 



JOHN A. LOCKWOOD. 



THE BEST GBAPES FOE GENEEAL CULTUEE. 



For shipping and the table I j^refer the Eose of Peru, White Muscat of 

 Alexandria, Flame-colored Tokay, White Palestine, White Hamburg, Pur- 

 ple Damascus, Black Malaga, Black Prince and Black Hamburg. These 

 varieties all bear abundantly, are fine pulpy grapes and command good 

 prices. For making white wine to ferment the skins. I prefer the White 

 St. Peters ; this variety makes remarkably fine wine ; White Malaga — this 

 makes good wine and a greater quantity of a very good quality, also 

 fine brandy ; White Muscat, White Truvriner, Orleans, White Eeisling, 

 White Muscatel, and White Nice. The above are all good for making 

 wine by fermenting of skins or without. For making port, claret, or 

 red wine, the Eose of Peru, Black Hamburg, Black Burgundy, Black 

 Prince, Los Angeles, Black St. Peters, and Black Malaga. For making 

 white wines without fermenting on skins, all of the above are excellent ; 

 also, Black Zinfindal, Black Portugal, Black Martell, Black Malvatia, 

 Catawba, Isabel, and Concord. The three latter, if grown on rich allu- 

 vial soil, and pruned with very long spurs, produce abundantly and 

 make a high toned excellent' wine that commands a good price. If 

 improperly trained the yield is too small. There should be left from 

 six to eight eyes on spurs. In this way the young shoots while tender 

 do not break off so badly ; in fact, I have not tried any kind of good, 

 ripe grapes, grown in a proper location, but what make good wine of 

 some kind. All of the above varieties I have named are profitable to 

 raise, and I should not fear to extend their cultivation to any extent 

 with a positive certainty of success, if a good, dry location is selected, 

 clear of alkaline matter, and properly trained, pruned, and taken care of. 

 For raisins I would choose, in the order named, the White Malaga, White 

 Muscat, White Napoleon, White Candalia. The latter, I think, promises 

 to be very good, although I have not tried it to my satisfaction entirely. 

 The White Malaga I think is preferable, and bears so abundantly, and 

 makes a vary tender, fine raisin, and cures so readily. It should b© cul- 



