THE VINEYARDS OF THE WEST. 



59 



contain so little alcohol (only 7 or 8 per et.,) 

 that they are not intoxicating unless drank in 

 a most inordinate manner, to which, from the 

 quantity required, there is no temptation. On 

 the other hand, they exhilerate the spirits, 

 and act in a salutary manner on the respira- 

 tory organs. We do not mean to say that 

 men could not live and breathe just as well, if 

 there were no such thing as wine known ; but 

 that since the time of Noah, men will not be 

 contented with merely living and breathing ; 

 and it is therefore better to provide them with 

 proper and wholesome food and drink, than to 

 j)ut improper aliments within their reach. 



Second, that it is universally admitted that 

 in all countries where light wines so abound 

 that the peasant or working-man may have 

 his pint of light wine per day, drunkenness 

 is a thing unknown. On the other hand, in 

 all countries which do not produce claret, 

 hock, or some other wholesome light wine, 

 ardent spirits are used, and drunkenness is 

 the invariable result. As there is no nation 

 in the world where only cold water is drank, 

 (unless opium is used,) and since large bodies 

 of men will live in cities, instead of forests 

 and pastures, there is not likely to be sixch a 

 nation, let us choose whether it is better to 

 have national temperance with light wines, or 

 national intemperance with ardent spirits. 

 The question resolves itself into that narrow 

 compass, at last. 



As we think there are few who will hesi- 

 tate which horn of the dilemma to choose, 

 (especially, as an Irishman would say, " where 

 one is no horn at all,") it is, we think, worth 

 while to glance for a moment at the state of 

 the vine culture in the valley of the Ohio. 



We have before us a \erj interesting little 

 1 anqihlct, full cif practical details and sug- 

 gestions on this subject.* It is understood 

 to be from the pen of R. Buchanan, Esq., 



* A Treatise on Grape Culture in Vineyards in the vicinity 

 of Cincinnati : By a member of Ihe Cincinnati Hort. Society. 

 Sold by I. V. De Silver, Main-st., Cincinnati. 



president of the Cincinnati Horticultural So- 

 ciety. It deals more with facts, actual expe- 

 rience, and observation, and less with specu- 

 lation, supposition, and belief, than anything 

 on this topic that has yet appeared in the 

 United States. In other words, a man may 

 take it, and plant a vineyard, and raise grapes 

 with success. He may even make good wine ; 

 but no book can wholly teach this latter art, 

 which must come by the use of one's eyes and 

 hands in the business itself. 



Among other interesting facts, which we 

 glean from this pamphlet, are the following: 

 The number of acres in vineyard culture, 

 within twenty miles of Cincinnati, is seve}i 

 hundred and forty-three. Those belong to 

 264 proprietors and tenants. Mr. Long- 

 worth owns 122 acres, cultivated by 27 

 tenants. 



The average product per acre in 1848 (a 

 good season,) was 300 gallons to the acre. 

 In 1849 (the worst year ever known,) it was 

 100 gallons. One vineyard of two acres, 

 (that of 3Ir. Rentz,) has yielded 1300 ,i al- 

 iens in a season. New Catawba wine, at the 

 press, brings 75 cents a gallon. When ready 

 for sale, it readily commands about $1.25 

 per gallon. 



The best vineyard soil on the Ohio, as in 

 the old world, is one aliounding with lime. 

 A " dry calcareous loam" is the favorite soil 

 near Cincinnati. This is well drained and 

 trenched, two or three feet deep, before plant- 

 ing the vines ; trenching being considered in- 

 dispensable, and being an important part of 

 the expense. The vines, one year old, may 

 be had for $6 per 100, and are usually plant- 

 ed three by six feet apart — about 2,420 vines 

 to the acre. They are trained to single 

 poles or stakes, in the simple mode common 

 in most wine countries ; and the product of 

 the Catawba per acre is considerably more 

 than that of the wine grape in France. 



Mr. Buchanan gives us a number of cal- 



