PROCEEDINGS OF THE FARMERS' CLUB. 299 



Diana. Made wine again from Diana, Concord and Delaware ; 

 from DelaAvare two kinds; the first from fruit taken at full matu- 

 rity, about 23d of September; the second from fruit taken about 

 20th of October, and so over-ripe that it was of honeyed sweet, 

 ness, with some of the berries a little shriveled. I send speci- 

 mens of the wine. That marked I was that first described ; that 

 marked II the last, which you will find very sweet, but I think it 

 will be much less so after second fermentation. I also send speci- 

 men of last season's wine, which I think you will find really good, 

 and perhaps resembling " Lachryma Christi." I think you may 

 set it before judges who are conversant with true wine, for their 

 opinion. It is nothing but pure juice, the corks having been 

 dipped in brandy to prevent mold. 



" I offered some grapes for sale, in small parcels of about six 

 pounds each ; the first day all brought about the same price — 

 twelve cents per pound. 



" I withheld Delaware and Diana, thinking them a failure for 

 market. The third day I had an advance of double price, offered 

 by those who had first purchased and fairly got the flavor ; found 

 that Isabella and Concord were no grape at all, and that Catawba 

 was not as good as usual, and a few had found that Chasselas and 

 Black Hamburg were not the best of grapes. I paid no dealers' 

 commission, but sold about twenty pounds, at fifty cents per 

 pound, and a few pounds of Diana gave high satisfaction at 

 twenty -five cents ; some even classed them with the Delaware. 



"The Isabella continued to bring ten cents, Catawba twelve, and 

 Concord eight — the latter not gaining by comparison. Delaware 

 and Diana make excellent raisins, drying easily, and not disposed 

 to rot. They also keep through January, without much shrivel- 

 ing, on shelves, in the same room in which you keep apples and 

 pears, and with the same care. 



"I have also kept account of the doings of Lincoln and Elsing- 

 burg, both of which I kr:ow are good for table and for wine, but 

 results are not yet so definitel}^ ascertained. You need nat be 

 astonished if you find Elsingburg making Hermitage and Lincoln 

 Sauterne wine, or something as good. They are very rich grapes, 

 and never forgotten by those who have once partaken of them. 



"I send this long gossip not because it shows unusual results, 

 but the contrary, and because they are in a degree definitely 

 ascertained, and not mere guess. I am preparing a little vine- 



