1266 THE FRUIT INDUSTRY IN NEW YORK STATE 



THE NEEDS OF THE WINE INDUSTRY 



There is no doubt that the New York wine industry has made 

 sure and steady progress. The industry would have made even 

 greater progress if the conditions had been more favorable. 



Considering the extent and importance of viticulture in the 

 state; the thousands of people employed, and the millions of dol- 

 lars invested in vineyards, buildings, cellars and plants, cooperage, 

 stocks of wines considering these and other things that might 

 be named, New York should do more to encourage her grape and 

 wine-producing industry. Further efforts should be made to pro- 

 mote this branch of agriculture, which will bring increased pros- 

 perity and wealth to the state. 



Our vineyards have been greatly assisted by the State Depart- 

 ment of Agriculture, which has helped them in many practical 

 ways. But much remains to be done for the New York grape and 

 wine growers. There should be a State Yiticultural Experiment 

 Station. There are now two viticultural experiment stations in 

 the Eastern States, one at Willard, N". C., and another at Yin< 

 land, N. J. ; while there are fourteen viticultural stations in 

 California. 



Before New York can make suitable progress in her viticul- 

 tural industry, a viticultural school or college is necessary. In 

 the same way that an agricultural college is indispensable for th( 

 training of future farmers, so the viticultural college is require< 

 for the education of future grape-growers and wine-makers. If 

 the European countries, in which grape growing and wine making 

 have been carried on for centuries, find these colleges necessary, 

 how much more must they be needed in this country where th< 

 wine industry is comparatively young and undeveloped. 



Xew York State owes it to her people and to herself that 

 viticultural school should be organized in the near future. Sue! 

 a school could easily be included in the agricultural departmenl 

 of one of our New York colleges or universities. For many yea] 

 past grape growing and wine making have been taught at the Uni- 

 versity of California, which enjoys the distinction of being the 

 only university in the United States that has a viticulture 

 department. 



Again, the consumption of our pure, wholesome wines is n< 



