460 REPOET OF THE SECRETARY OF THE 



about 20,000 pouuds of grapes. Doestler & Mimcb, C. Trost, 

 Christian Greening, Geo. E. Hurd, J. Van Wormer, S. G. 

 Clarke, and other small grape-growers, from whom no figures 

 Avere obtained, had fine crops, estimated, at inside figures, 

 G0,000 pounds, so that the aggregate yield in the vicinity of 

 Monroe the present year will not fall short of 600,000 pounds, 

 and about 50,000 gallons of wine. The manner of cultivation 

 differs with diff'erent men, as is generally the case, sometimes, 

 however, the location and soil exerting some influence upon 

 the mode of treatment. A limestone soil is requisite, and a 

 location near a large body of water is very desirable. While 

 some vines in the city and further inland were nipped by the 

 frost before the twenty-first of October, those at the Point, and 

 in Bruckner's vineyards, both near the lake, escaped until the 

 fifth of November. Still again, the vineyard of M. Paulding, 

 located away from any body of water, was equally fortunate in 

 escaping inj ury from frost, when others not far distant were 

 badly bitten. There seems, therefore, to be some element in 

 the atmosphere besides moisture, which has an effect, "for 

 better or worse," upon the vines. 



The styles of trellis for supporting the vines are various. 

 Some use simply upright posts six feet high; others are com- 

 posed of gslvanized wires, attached, at intervals of ten or fif- 

 teen feet, to posts set in long rows ; others still, of long poles, 

 inclined at angles of forty-five degrees, meeting at the top. Of 

 this style we have seen but one. The favorite method is that 

 of wires. Trimming is another point requiring great care and 

 close study. The late Mr. Bruckner claimed that every \dne- 

 yard in or near Monroe could be as safely guarded from early 

 frost by proper trimming as those on the islands or lake shore. 



His Henrietta vineyard was so managed, that while vine- 

 yards adjoining lost their leaves and fruit by frost, the vines in 

 this remained green, and the fruit fresh and delicious. 



HOW STILL WINE IS MADE. 



The grapes, when brought from the vineyard, are ground 

 through a grating mill, set so as to break the skin of the berry, 



