VINEYARDS AND THE ART OF MAKING WINE. 



321 



guard unthinking novices against running 

 into this error with garden decorations, I 

 will conclude my remarks by quoting some 

 observations of a foreign writer, Mr. Glen- 

 nie, on this subject. 



" The labors of some gardeners, and the 

 fancies of some employers, seem to be de- 

 voted to the impossible object of cramming 

 all the best features of nature into their lim- 

 ited spuce, and they manage to make every 

 one ridiculous by its diminutive proportions, 

 and the whole surpassingly absurd by pre- 

 senting all the half-developed follies to the 

 eye at once. Fish ponds that half a dozen 

 ducks would crowd to inconvenience ; sum- 

 mer houses that look as if the children had 

 left one of their doll-houses about the place ; 

 rock-work, as if the gardener had forgotten 

 to remove the stones he had raked off the 

 beds ; and, as to rustic work, the best use 

 they can make of that, is to construct bas- 



kets, to be filled with stove exotics in the 

 conservatory, and with geraniums in the 

 hall, as if to present as great a contrast as 

 possible in their rustic contrivances with 

 the enterprise and luxuries of the present 

 day. The drawing-room coal-scuttle, filled 

 with gold fish, would be quite as much in 

 place, and, to thinking people, not a whit 

 more ridiculous. When people, therefore, 

 object to rustic work, the first question is, 

 where did they see it ? because, if a man 

 has seen it out of place, he may be excused 

 for condemning it, although if seen in the 

 proper place he may approve of it, as much 

 as he formerly objected to it. The misappli- 

 cation of anything ought not to be a reason 

 for condemning it, and there is nothing 

 more beautiful than rustic scenery, and thi? 

 can only be made complete with rustic 

 work." Yours, An Amateur. 



New York, Dec, 1S49. 



VINEYARDS AND THE ART OF MAKING WINE 

 BY J. NOYES, HOLLYWOOD, MISS. 



A great many persons are experimenting 

 at the present time, with vineyard culture, 

 and there is a good deal of inquiry regard- 

 ing the best mode of making wine. The 

 following article, which we copy from the 

 New Orleans Crescent, contains the sim- 

 plest and best practical directions for wine 

 making, that we have yet seen, and we 

 say this after having examined the best 

 foreign treatises on this subject, and expe- 

 rimented a little, at various times, with 

 fermentation, &c, ourselves. 



Our readers will remember, that a vine- 

 yard for wine, must be manured and cul- 

 tivated on a different principle from one 

 where large crops of market fruit are de- 

 sired — as it is the vinous quality of the 



juice that is the all-important point in the 

 former case. Large size and good flavor 

 may be attained by high manuring with 

 animal manure, while the latter would in- 

 jure the quality of fine wine. Ed. 



In DeBow's Commercial Review for 

 September last, I published a letter on the 

 vine culture at the South, and since that 

 time I have received weekly, and almost 

 daily, inquiries for further information on 

 culture and soil, and my method of making 

 wine from the Roanoke. To answer all 

 such inquiries individually, upon such a 

 lengthy subject, would be almost impossi- 

 ble ; therefore I take the liberty of using 

 your columns for that purpose ; and, as 

 much of this letter is a continuation on the 

 same subject as that in the Review, I 

 should feel much obliged if you would 



