186 Appendix. 



haps the most prolific vine grape is the Zinfandel, which, where the ye:;r 

 is favorable, contains also the higher per cent of sugar. Varieties like 

 the Risling and Burgundy are too unproductive to be profitable, although 

 they produce the finest wine. That there are, or will be found, more 

 suitable red varieties is merely a question of time. 



The best location for a vineyard is on a southern slope at an eleva- 

 tion of about 500 feet. It should be situated so as to insure good air 

 di-ainage, for most grapes are subject to mildew. The soil best adapted 

 to their growing is the ordinary shot land, with a red or soapstone sub- 

 soil — it is warm and porous and grapes thrive weli upon it for about 

 ten years, after that it requires a generous layer of compost. 



They should be planted in rows at least eight feet each way; however, 

 nine is preferable. Planted thus, they yield with a minimum amount of 

 care a larger crop per acre than those less distant. 



Some growers in this locality have their vines six feet apart, but 

 after the fifth harvest they have produced much less per acre than those 

 eight or nine feet apart. The crown system of two feet or more ob- 

 served in their training is preferable to the trellis, aff"ording greater 

 facility in cultivating and harvesting them. 



For vine growing, the shoots should be allowed to grow their full 

 length — even if they are more apt to break — the grapes become sweeter 

 and ripen earlier. Opinions differ, but experience has shown the writer 

 that the less foliage there is the fewer grapes there will be. Although 

 in Oregon there is a superabundance of foliage, it is essential to a crop 

 of fine quality. It is the leaf which converts the carbonic acid into 

 grape sugar. 



The grape, like other cultivated fi-uits, has its enemies, the most 

 common of which is mildew. It usually makes its first appearance in 

 spring during the formation of the berry; the vines should then be 

 sprayed, or have a liberal application of sulphur, which may be dusted 

 over the vine through a piece of burlap. This should be repeated three 

 or four times. 



The harvest is usually deferred so long as the weather permits — the 

 quality of the vine depending upon the maturity of the fruit. The 

 average yield is fifteen pounds per vine, or about 800 gallons per acre. 



The process of wine making is very simple. The grapes are crushed 

 and stemmed, then put into a vat, in which they remain until fermenta- 

 tion has ceased, which lasts from seven to twelve days. The liquid is then 

 drawn off into barrels. The wine should be racked off twice before 

 spring; and if it is to be bottled, it should be racked off until the sedi- 

 ment has entirely disappeared. The barrel should be kept full. In 

 wine making it is imperative that the strictest cleanliness be main- 

 tained, and no less important a feature is doing everything at the re- 

 quisite time. 



The Oregon wine is like the European in quality and bouquet, and 

 aging each year improves its quality. The writer had muscat in which 

 the bouquet did not develop until the third year. So far little of the 



