416 AGRICULTURAL REPORT. 
dently domestic in their habits. The vines were quite old, and had 
been repeatedly burnt off, as the stumps testified. The fruit ‘vas supe- 
rior in flavor to the common wild grapes, being sweet and slightly acid. 
Some were foxy in their nature, while others “resembled the Isabella ; 
and one was much like the shriveled Frontignac in taste, size, and habit 
of plant. Some were short growers, while others ran, like the frost- 
grape. Specimens of each were dried and sent to Dr. George Engle- 
mann, of St. Louis, who had the seeds planted: There seemed to be 
five or six varieties. Dr. Englemann is of opinion that they are one 
species distinct from the eastern plant, closely allied to Vitis Californica, 
if not a mere variety of it. He has provisionally named it Vitis Arizo- 
NENSIS. 
FLESHY FRUITS. 
Giant cactus, (Cereus giganteus.)—This noted plant of the barren hills 
of Arizona is commonly called monumental or giant cactus. It grows 
twenty-five to fifty feet high, and four and a haif in diameter, is 
deeply ribbed, and covered with long black spines. Its fruit (Fig. 1, 
Plate 6,) is pear-shaped, of a ereenish- yellow color, with a few small 
spines scattered over the surface, which fall off as the fruit becomes 
thoroughly ripe. The fruit is borne upon the highest part of the plant, 
and is usually gathered by means of long, hooked sticks. The interior 
of the fruit is of a beautiful red color, and looks tempting; the rind is 
pulpy, fibrous, juicy, and sweet; the pulp is very palatable, and is 
full of small biack seeds, which are also eaten, reminding one of 
figs, the only difference being that it has more moisture. The seeds are 
indigestible, unless well chewed. he Indians of Arizona, Sonora, and 
the southern portion of California consider this one of their greatest 
luxuries, and as long as the fruit is obtainable care for nothing else. To 
dry this fruit as a preserve, the seedy pulp is placed between | soft inner 
corn-husks, the ends of which are tied, and it is then dried in the sun, 
for winter use or trade. It is also put into earthen pots when fresh, 
secured from the air, and sold in the settlements. It retains its sweet. 
ness for a long time, as is shown by a sample in the museum of this 
Department, deposited three years since. In one instance it has under- 
gone a Slight fermentation, and its color has changed to a Vandyke red. 
A clear, light- brown sirup is expressed from the pulp, and sold in one- 
gallon jugs, (also made by the Indians,) for $2 to $5. The Papajo In- 
dians are the largest producers of this sirup. The Pimo Indians, of 
the Gila River, annually prepare a wine from this fruit, called by the 
Mexicans tiswein, by taking the fresh pulp or the sirup and mixing 
with it a certain quantity of water in earthen vessels, and exposing it to 
the sun for some time to ferment, after which it is fit for drinking. It 
is highly intoxicating, with the taste and smell of sour beer; but some 
time elapses after drinking before its stimulating effects are felt. When 
the wine is ready for use, the Indians celebrate an annual drinking 
festival. These gatherings are anxiously anticipated for months, and 
expeditions which have been planned against the Apaches, while under 
the influence of drink, are then carried into execution. A sample, 
three years old, in the Smithsonian Institution, has improved by age, 
having acquired a slight sour muscat taste, but is still very disagreeable. 
It is of a clear, amber color, and in every respect superior to much of 
the wine on sale. 
Thurber’s cactus, (Cereus Thurberi.\—This is commonly called pitahaya 
by the Mexicans. It grows in the Papajo Indian country, on the bor- 
ders of Arizona and Sonora, e eighteen to twenty feet high, and four to 
