316 



WINE-MAKING IN THE WEST. 



the grapes as soon as gathered, and made 

 from it a wine resembling the Teneriffe. 



I also tried the Isabella extensively, but 

 soon ceased to cultivate it. It ripened and 

 rotted badly, and made an indifferent wine ; 

 unless where from 24 to 32 ounces of sugar 

 were added to the gallon, when it made a 

 delicious sweet wine. 



I obtained the Catawba soon after, from 

 Major Adltjivi ; and, on its acquaintance, 

 soon rooted out the Cape and Isabella. The 

 Cape seldom rots, and is a sure bearer. 



The Mammoth Catawba was a single 

 plant, discovered in the center of my first 

 vineyard. Of its origin I know nothing, 

 and have never heard of it at any other 

 place. I subsequently cultivated the Mis- 

 souri, Herbemont, Madeira, Lenoir, Ohio, 

 and some others, and tested their bearing 

 character and value as wine grapes. 



3 Q. The French and Madeira vines, 

 were they tender or worthless ? 



A. Of foreign grapes, I imported several 

 thousand of all the best wine grapes of 

 Madeira, France and Germany. My last 

 importation was 22 varieties (say 5000 

 plants) from the mountains of Jura, where 

 the vine region suddenly ends. I gave 

 them the best southern exposure on sides of 

 hills, and expended 200 dollars on \ of an 

 acre of ground, on a sidehill with a southern 

 exposure, in my garden. I took out the 

 natural soil to the depth of three feet ; laid 

 a layer of gravel in the bottom, two inches 

 thick, and over it a laj^er of thin paving 

 stone, and filled it up with rich earth with 

 a portion of sand added, and a drain to 

 carry off the rain from the bottom. They 

 grew slowly, were subject to mildew, and, 

 though covered in winter, would not succeed 

 in our climate ; and not a solitary plant of 

 them is left in my garden or vineyard, 

 except one plant of the Meimier (Miller's 

 Burgundy). 



In the South, foreign grapes have not 

 succeeded much better. Messrs. Herbe- 

 mont, M'Call and Guignard, all intelligent 

 men, tried them extensively in South Ca- 

 rolina, and wrote me they did not suit their 

 climate. These gentlemen are entitled to 

 great praise for their exertions, in testing 

 the quality of grapes for wine. I corres- 



ponded with them for years. I believe Mr. 

 GuiGXARD is the only survivor. At that 

 time, we added sugar to our must. In that 

 latitude, I should have supposed the grape 

 would have had more of the saccharine 

 principle, than in ours. To my surprise, 

 Mr. M'Call wrote me that he put 30 ounces 

 to the gallon ; and in one case, where he 

 put 265^ ounces, found it not sufficient. 

 Messrs. Guignard and Herbemont used 

 less, but more than was customary here ; 

 and Mr. Herbemont complained to me that 

 his wine often turned to vinegar. 



The Ohio grape I tried for wine one year, 

 and did not admire it. I was equally un- 

 successful with the LeTwir. I made from 

 it a white wine. It is said to make a good 

 red wine. The Missouri makes a good 

 wine, resembling Madeira. I follow the 

 custom in Madeira, and add brandy to this 

 wine. 



Many contend that the Lenoir and Her- 

 bemont are the same. My tenant, S. W. 

 Wratton, who has cultivated them both 

 extensively for ten years, has this opinion. 

 Their fruit much resembles each other. 

 The Herhevwnt I prefer. The Le?wir is of 

 more vigorous growth. The Herbemont has 

 a different colored wood : its wood is dark- 

 colored ; the Lenoir, light-colored, with a 

 light blue cast. The terminal leaves of the 

 Herbemont have a red or brownish cast ; 

 the Lenoir, green. Both are hardy, and 

 subject to rot : both are fine table grapes, 

 and the Herbemont makes a fine wine. 



The Missouri is, for the table, about equal 

 to the Miller^s Burgundy, which it resem- 

 bles. The Ohio is a fine table grape. All 

 are hardj', and free from the hard pulp 

 common to most of our native grapes. The 

 Lenoir is generally more compact in the 

 bunch, than either of the others. The Ohio 

 bears the largest bunch of grapes : it re- 

 quires to have the bearing wood left long, 

 and a plenty of sun and air. 



4 Q. Can you give the origin of the Ohio 

 and other native grapes ? 



jf. The origin of the Catawba, Herbe- 

 mont, Ohio, Lenoir and Missouri, will soon 

 be an object of interest. Strange as it may 

 appear, no certain account can be obtained 

 of either. The Catawba was found by Mr. 



