SUMMER MEETING. Ill 



North of this region or earth-belt is the home of the Labruska, and 

 south of it is the home of the Kotuudifolia or Volpinia, while South and 

 Southwest Missouri and Northern Arkansas produce the best ^^stiv- 

 alis. The southern portion of Missouri and the northern portion of 

 Arkansas, known as the Ozark range, seems by nature best adapted to 

 grape growing. It is situated in the favored climatic belt between 36'^ 

 and 40° north latitude. Tlie northern .Estivalis, of which the Cynthi- 

 ana, Herbemout and NortOQ'.3 Virginia are types, flourish within this 

 latitudinal belt, but not further north. The Labrusca species belongs 

 north of the ^Estivalis, but will flourish south as far as the Ozark 

 range, but not further south. The Cordifolia or Ripara will succeed in 

 the southern portion of the Labrusca belt and the northern part of the 

 JEstivalis belt, but wholly fails in the extreme south or extreme north. 

 It grows well and produces abundantly at about 37° and 38° north lat- 

 itude, which brings it within the limits of the Ozark range. 



While much has been written, yet little is known of the capability 

 of the State of Missouri for grape culture, as the region best adapted 

 to grape growth within her borders has never been devoted to that in- 

 dustry. I refer to the southern slope of the Ozark range. 



We will now consider the soil and location best suited to grape 

 culture within the region best adapted to its growth — that is, between 

 36 and 40 degrees north latitude. 



Grape growing is possible under a wider range of conditions and 

 soil than any other thing cultivated by man, but grapes will not thrive 

 in undrained soil ; stagnant water is death to successful grape-grow- 

 ing — running water not so much so. Soil is an important factor in the 

 growing of grapes. The soil of the great grape-growing and wine-pro- 

 ducing districts of France is a mixture of light clay, silica, disintegrated 

 rock and oxide of iron. This character of soil enables the vine to draw 

 from the earth those chemical elements that give a certain peculiar 

 flavor to the grapes and qualities to the wines of France, especially 

 in the Bordeaux districts. 



From all the information attainable I can see but little, if any, dif- 

 ference between the soil of the grape regions of France and the Ozarks. 

 If there is any, that difference is \^ favor of the Ozark regions of Mis- 

 souri and Northern Arkansas. Here \ie have what is known as the 

 stony lands, composed of fragmentary or disintegrated rock, more or 

 less rotton shale, red clay and large quantities of oxide of iron. 



Many wonder how grapes grow and obtain flavor on such rocky 

 ground. The reason is that in such earth the soil retains the sun's 

 heat longer during the night, thereby preventing sudden climatic 

 changes. Small particles of these rocks are being slowly dissolved by 



